Recipes and Shit
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Better than Hamburger Helper: One-Pan Lasagna
1 lb. ground Italian sausage
1 tbsp. olive oil
1 small white onion, diced
1 pinch salt
3-4 cloves of garlic, crushed
1 28-oz can San Marzano tomatoes, crushed
1/2 28-oz can of water
1 can tomato paste
Basil and oregano to taste
1/2 box of lasagna sheets, broken into bite-sized pieces
1 lb mozzarella, cubed
Parmesan cheese to tasteIn a large frying pan on medium heat, brown the Italian sausage until it's crumbled but still mostly pink in the center. It will cook more later. Slotted spoon, bowl, leave fat in pan. You know the drill.
Add the olive oil to the pan, giving it a few seconds to heat up, before adding the diced onion and salt. Stir and saute, then add garlic. As usual, it's done when it smells done.
Add the crushed tomatoes, water, and tomato paste, mixing together well. Add the basil and oregano, mixing that too. Raise the heat to high, then back it down to low when it starts to simmer. I like to let this simmer for at least 30 minutes before adding anything else because it comes out a little raw-tasting if I don't, but since this is supposed to be an easy recipe, you can skip the simmer and just start adding stuff.
When the sauce is where you want it, mix the broken noodles in, making sure everything is well coated. Add more water at this stage if the sauce reduced too much. Return the sausage and grease to the pan, stirring. Raise the heat to medium to get the simmer going again, then back it down to low once more. Partially cover the pan and let it cook 25 minutes, stirring occasionally to keep the noodles from clumping up.
Take the pan off the heat entirely. Stir in the mozzarella cubes, and allow them to melt in the dish's retained heat. When that's done, top with Parmesan cheese and serve. This dish is mostly for people like me who don't like authentic lasagna, so plan accordingly for people's expectations.
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There’s two flags on the play.
5 yard penalty.
Deliciousness not in question.
Dishes renamed:
“Awesome shit you ain’t fucked with because it’s foreign”
“Garfield’s barf.”
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Jewish For A Day
So, here's a recipe for the best potato pancakes I've ever had. I'd been channel surfing many years ago and landed on PBS just as they were announcing the next show: recipes from a real NYC Jewish deli that had been in the family for generations.
But first, a recipe for schmaltz (chicken fat). It's optional (not really) but makes the potato pancakes (everything) taste so much better. Right @Cupcake?
How to make chicken fat (schmaltz):
Remove fat from raw chickens/pieces: small bits of skin should be included
Freeze fat till you've got about 8+ ounces
Chop a small onion (clove of garlic is also good in addition)
Season with 1/2 tsp salt
Put everything in a frying pan and simmerFat will be rendered into a liquid
Simmer for 15 minutes or so to get it well seasoned
Strain into a jar
Refrigerate for later use: lasts a while, can also be frozen
Eat gribenes (leftover skin and onions) for a yummy, artery clogging snackNow for the main dish.
Potato Latkes (pancakes)
1 1/2 lb potato - finely grated
1 1/4 cup onion - finely chopped
2 eggs - beaten
1/2 cup flour
1 cup matzo meal
3 tsp salt
1/4 tsp pepper
1/2 tsp baking powder1 Tbl chicken fat (optional (not really))
cooking oilNote: adjust potato/onion ratio to your taste.
Press potato in a strainer to remove excess water
Combine all well
Heat oil and chicken fat in skillet till sizzling
Form patty out of mixture
Fry in oil till golden brown on each side
Remove to paper towel to drain excess fat
Eat while hot
Good with a dollop of sour cream. Apple sauce isn't bad either.Notes:
Check Jewish section of supermarket for matzo meal
Chicken fat can be excluded (not really) but improves the flavor -
My Mom's Chicken Chow Mein Recipe
Chicken Chow Mein
4 boneless, skinless chicken breasts – cut into bite sized pieces
3 eggs
pinch of pepper
pinch of sugar
1 tsp light soy sauce
3-5 tbsp corn starch
Sesame oil
1 medium onion, chopped
4 cloves of garlic, crushed
1 lb egg noodles
3 cups waterAdvance Preparation:
Combine egg, pepper, sugar, soy sauce and chicken breast, let sit 30 minutes. For better taste/results, let sit overnight and cook next day in marinade.
Preparation:
Use sesame oil to lightly coat pan or wok. Cook onion and garlic together until done. Add contents of marinade and chicken to onions and garlic, and add a splash of soy sauce to mixture as cooking. Cook chicken until done. To create the gravy, add 3 cups of water and 3 tbsp – 5 tbsp of cornstarch, depending on desired thickness, and additional soy sauce to taste. Continue to stir mixture, adding any additional soy sauce as needed, until desired gravy thickness is achieved. Serve over egg noodles.
If desired, add watercress and/or sprouts for more variety.
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@tnp OMG GRIBENES. Ahem.
My mom and grandma only ever used vegetable oil for cooking latkes and their latkes were amazing. (My dad, later, used a lot of improbable ingredients: frozen, shredded hash browns that he thawed, a handful of pancake batter, olive oil, and for some reason, his were BETTER than my mom/grandma's.)
I can only imagine the apotheosis of perfection if they'd used schmaltz. I could weep real tears.
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Instant Pot Tomato-Coconut Soup
Uhhh...out of respect for Gany's desires...ummmm
Big Juicy Coconuts Get Me Wet Soup1 can (14oz) full-fat coconut milk
1 can (14oz) canned tomatoes
1 onion, diced
1/4 cup cilantro, chopped
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon brown sugar/raw sugar
1 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepperUse saute setting, and saute onions and garlic with a little drizzle of coconut or olive oil until softened. Add everything else, put lid on and cook on high/soup setting for 5 minutes. Let it natural release for at least 10 minutes. Use immersion blender to blend to desired consistency. I personally think paneer tastes fantastic in this. If I put it in, I sautee the paneer first, then remove, then do the onions/garlic and follow the recipe until after the immersion blending and then I add in the paneer.
You can do it on the stovetop, just more or less follow the same steps, but cook until tomatoes burst and then continue following the recipe.
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I am getting flashbacks to college.
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Putting in not a recipe, but a request /for/ them. Looking for some new dish ideas that would work for someone who cannot eat pork, or shellfish. I've got some options, but it would always be nice to add some more options to the repertoire.
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@gamerngeek said in Recipes and Shit:
Putting in not a recipe, but a request /for/ them. Looking for some new dish ideas that would work for someone who cannot eat pork, or shellfish. I've got some options, but it would always be nice to add some more options to the repertoire.
DERP'S "FUCK PUTTING ON PANTS TODAY"-LEVELS-LAZY WHITE CHICKEN CHILI
- 2lbs boneless skinless chicken breasts, cut into manageable chunks
- 4 cans cannellini beans, undrained
- 1 10oz can diced tomatoes of your choice, drained -- I use Rotel fire roasted with green chilis.
- 2 tablespoons chicken base (or a few bouillon cubes, whatever -- I don't recommend chicken broth / stock or it will come out very water, you want the bean liquid, but to each their own)
- 2-3 tablespoons seasoning mix (see below) --- 2 will be a little mild, 3 will be a little spicy. Consider like -- 2 tablespoons and a teaspoon maybe.
DERP'S LAZY WHITE CHICKEN CHILI SEASONING HE FOUND ON THE INTERNET SOMEWHERE
Just mix all this together in a big batch. It keeps for ages.
1 Tablespoon Sugar
1 Tablespoon Onion Powder
2 Tablespoons Garlic Powder
1 Tablespoon Cayenne (optional but -- why wouldn't you?)
2 Tablespoons Cumin
1 Tablespoon Oregano
1 Tablespoon Cilantro (optional, but I have found that dried cilantro does not taste like soap)
1 Tablespoon Corn Starch (doesn't really do anything for the soup but keeps this nice and powdery)Makes a little under a cup of mix, total.
Throw all of that into a crock pot. Turn it on low. Cook until your house smells delicious, 3-4 hours.
No, you don't have to cook or blanche or whatever the chicken ahead of time. Just dump it in raw. Hell, I used to do this with 4-5 frozen chicken breasts, and then I would just shred them when they got tender enough, but now I half-thaw the chicken and just use my big kitchen knife to cut it into perfect little chunks.
Dump it in, walk away, come back when it smells good. You really can't go wrong.
Alternatively, you can use a chicken chili seasoning packet of your choice but I've always found those things to be pretty freaking boring.
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@gamerngeek Baby's First Sunday Chicken Roast Recipe
1 bag baby carrots
1 splash olive oil
2-3 lbs boneless, skinless chicken breasts
1 pkg dried Italian dressing mix
1 bag microwavable steamed broccoli
1 shake of steak seasoning
1 box Stove Top stuffing or equivalentPreheat the oven to 400. In a 13x9 baking dish, layer a bag of baby carrots. Drizzle them with a splash of olive oil. Lay the chicken breasts atop the carrots. Sprinkle the Italian dressing over them. Bake uncovered for 20-30 minutes, until the centers are cooked.
Follow the instructions on the broccoli, but flavor it with some steak salt, preferably something that have large chunks of cracked peppercorns in it. Also follow the instructions for the stuffing.
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I Don't Want To Cook For The Rest of the Week
10 chicken thighs
3-4 chicken bouillon cubes
2 cans cream of mushroom soup- Put in slow cooker on high for 8 hours
- Remove thigh bones and stir vigorously to shred the chicken
Add 1 box (16 oz) of your pasta/noodles of choice
- Cook another 2 hours on high
Pour in 1-2 cans of canned vegetables such as peas and carrots and mix well.
Serves many over multiple days.
Variation: replace soup with your favorite BBQ sauce. Replace veggies with beans.
ETA: Forgot to mention, you'll need to add some water when you add in the pasta as it absorbs all the liquid as it cooks and you don't want it too dry. I generally add enough to just cover everything and maybe a little more after an hour or so when I check it and give it a stir.
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@tnp said in Recipes and Shit:
I Don't Want To Cook For The Rest of the Week
10 chicken thighs
3-4 chicken bouillon cubes
2 cans cream of mushroom soup- Put in slow cooker on high for 8 hours
- Remove thigh bones and stir vigorously to shred the chicken
Add 1 box (16 oz) of your pasta/noodles of choice
- Cook another 2 hours on high
Pour in 1-2 cans of canned vegetables such as peas and carrots and mix well.
Serves many over multiple days.
Variation: replace soup with your favorite BBQ sauce. Replace veggies with beans.
So it's like -- the inside of a pot pie?
I'm very game for this.
Racism isn't Tinkerbell. It doesn't need you to believe in it for it to exist.
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@derp said in Recipes and Shit:
So it's like -- the inside of a pot pie?
Hmm. Now you mention it, very similar.
And while it does have an entire box of pasta, it's really pretty low carb as it's split up between so many portions.
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Not really a recipe, but the real reason why I like(d) to do baked potato and chili bar dinners for game night is because I would always cook like 4 extra baked potatoes for baked potato soup the next day.
Leftover baked potatoes
About 1 cup of broth for each potato
1 cup of milk if not adding the remnants of sour cream from baked potato bar
1 cup shredded cheese)
Leftover baked potato bar toppings (in our house this is is usually chopped fresh chives, green onions, shredded cheddar cheese, sour cream, bacon, crispy onions)Peel the extra potatoes, chop them up, put into saucepan, add broth, season with salt and pepper to taste. Simmer for about 20 minutes. Slowly add and incorporate milk or sour cream, once well stirred use immersion blender or masher to achieve desired level of smooth/chunkiness. Slowly stir in cheese in batches until well incorporated. Serve with potato bar toppings on the side for people to add as desired.
If you like bacon (or guests/the fam ate all the previous night's chopped up bacon) then sometimes chop up a few strips and cook them up in the saucepan first, before adding the potatoes and going through the rest of the steps.
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More Money Than Sense Goulash
2 1/2 lbs beef chuck roast, cut into 2-inch cubes
salt and pepper
2 tbsp vegetable oil
1 large onion, chopped
1/2 teaspoon salt
2 tbsp paprika
2 tsp crush caraway seeds
1 tsp black pepper
1 tsp marjoram
1/2 tsp thyme
1/2 tsp cayenne pepper
4 cups chicken broth
1/4 cup tomato paste
3 cloves garlic, crushed
2 tbsp balsamic vinegar
1 tsp sugar
1 bay leafSeason the beef with salt and pepper while heating the oil in a large skillet over high heat. Brown the beef on all sides and remove to very large Dutch oven or stock pot, leaving the oil and drippings behind.
Drop the heat to medium. Add the onion to the dirty skillet with a pinch of salt, and more oil if too much of it left the pan earlier. Cook for 5 minutes until softened, then transfer to the pot with the beef.
Add the spices to the skillet, stirring constantly to toast them without burning, about 3 minutes. Add 1 cup of chicken broth to deglaze the skillet, and turn off the burner. You're finally done with the damn skillet. Pour the contents over the beef and onion.
Add all remaining ingredients to the pot and turn the heat up to high. Let it get to a boil, then turn the heat down to low and simmer for 2 hours, until the beef shreds easily with speared with a fork.
Serve over egg noodles.
Goulash is traditionally a "whatever's in the garden" kind of stew, so you can toss pretty much anything in your fridge into it. I've had great luck chopping peppers and mushrooms and cooking them with the onion, for instance. I have to imagine chopped potatoes would go excellently as well, though I haven't confirmed that yet. I know tomatoes would because chopped tomatoes are more authentic than tomato paste, but me, I demand a thick gravy for my stews, so paste it is for me. One day I will work up the courage to toss green beans in there like it's a particularly thick beef and vegetable soup.
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Instant Pot Chicken and Dumplings
This served my large brood when I had 3 teens at home, so if you have a normal household halving it is probably a good idea!For meat and broth:
4 T butter
8 bone in skin on chicken thighs
Kosher salt
Pepper to taste
1/2 cup all purpose flour
4 celery stalks, chopped
3 carrots, chopped
3 1/2 cups chicken broth
1/2 cup milk or half and half
2 T cornstarchFor dumplings:
1 3/4 cup all purpose flour
1/4 cup cornmeal
1 T baking powder
1/2 tsp kosher salt
1/4 tsp pepper
1 cup milk or half and half
3 T melted butterUse the saute button on the instant pot, add butter. Season the chicken with salt and pepper and dredge in the flour, shaking off excess. Once butter is sizzling, add half of chicken in one layer, brown on one side for 3-4 mins without moving, then flip and brown on the other side. Remove and repeat with the remaining chicken and set all aside.
Add the celery, carrots and onions to the pot. Saute until onion is translucent and carrots are tender, scraping the bottom of the pot frequently. Add chicken and broth. Season with salt and pepper.
Press Manual button, put on lid, and cook at high pressure for 11 mins.
While chicken is cooking, mix together the flour, cornmeal, baking powder, salt, and pepper in a medium bowl. Add in milk/half and half and melted butter, stir just until incorporated (don't over mix or else you won't have fluffy dumplings). Set aside.
Once chicken is done, use a quick release. Remove chicken and set aside. Add the milk to the broth, mix, season with salt and pepper to taste if necessary. In a small bowl, combine 1/2 cup of hot broth with the cornstarch and whisk well to combine. Add back to the pot and stir.
Push the saute button. Once simmering, scoop heaping Tbsp of dumpling mix and drop them into the pot. Try to keep separated and mostly submerged, without disturbing them a lot. Reduce saute heat to low and cook for 12-15 minutes, loosely covered with the top (don't put it all the way on, keep it slightly off kilter so no pressure builds up) until dumplings have doubled in size.
While the dumplings are cooking, bone the chicken, remove and discard skin, shred the meat. Once dumplings are done, add the meat back to the pot and then dish everything up in bowls.
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Meatball Stroganoff
Italian style meatballs (enough to cover the base of the pan)
1+ Tbsp Extra virgin olive oil - just enough to brown up the meatballs
2 cups beef broth
kosher salt and black pepper to taste
1 tsp each - parsley, oregano, basil
1 cup sour cream
4 oz cream cheese
1 cup heavy whipping cream
Wide egg noodlesStart off with frozen Italian-style meatballs and brown them in a little olive oil in a black iron skillet.
After they are browned up nicely, deglaze the pan with about 2 cups of beef broth. Bring to a boil. Season generously with salt and pepper, dried herbs (parsley, oregano, basil). When it starts reducing, add about 2/3 cup sour cream, the cream cheese, and about a cup of heavy whipping cream and bring to a boil to allow it to thicken.
Meanwhile, boil water in a separate pot and add the wide egg noodles. Boil until they are still just a bit al dente, drain briefly and add to the simmering sauce. They will finish cooking in the sauce and also soak up a lot of that goodness.
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@mietze said in Recipes and Shit:
Pumpkin sausage soup
Husband made this tonight. Review:
For some reason I expected it to be thicker, but that was my only complaint. It had solid flavor, and warmed the soul.
