Kategorier: Alle - recipes - fermentation - cooking - breakfast

af Joseph O'Rourke 2 dage siden

623

What to Cook

The text discusses a personal approach to cooking, where the author experiments with various recipes and ideas, documenting their culinary journey. It highlights a preference for cooking by intuition rather than strictly following recipes.

What to Cook

What to Cook

I have not made all of these recipes personally, but for the majority I have cooked at least some version of them. These days I do a lot of cooking by feel, just starting with an idea then seeing how close I can get to it. So the recipe for tomato soup may not be exactly how I make it, but it looks like a recipe I would start with. Anyway, this is my attempt to keep track of where I am in my cooking journey, and to make it easier to remember all the things I have made so far. I find this map a lot easier to use than a list of recipes in an app or cookbook when trying to come up with a meal plan for the week.

Tried It, Was Okay. Would make again.

Caldo Verde (Portuguese Potato and Kale Soup)
Oven Baked Cinnamon Swirl Pancake

Was Okay, kinda bland.

Misc.

Idea Videos
These FIVE Foods Will Change the Way You Meal Prep
Meals for the Day
Coffee
Irish Coffee
Cafe Mocha
Cocktails
Shrubs
Spritz
Martini
Ranch Water
Haluski
Braised Scallions
Caramelized onion bread
Coleslaw
Creamed Greens
Potatoes au Gratin

Can also be done with sweet potatoes.

https://lifehacker.com/these-3-ingredient-scalloped-sweet-potatoes-are-incredi-1847794486

Sourdough Discard Scones
Moroccan Flat Breads
Irish Soda Bread
Grand Buns
Quick Flatbread
Snacks and Apps
Brie en Croute
The Grand Aioli
Party Pizzas
Stuffed Mushrooms

These also look good. I like the idea of roasting the mushrooms upside down before adding the stuffing. This will help them release more moisture, preventing soggy mushrooms later.


https://www.foodnetwork.com/recipes/valerie-bertinelli/stuffed-mushrooms-3214218?_branch_match_id=943886887353336893


https://www.thespruceeats.com/boursin-stuffed-mushrooms-3061367

Dips

Chili Cheese Dip

Taco Dip

Buffalo Chicken Dip

Caramelized Onion Dip

Techniques
Boiling Water Over Chicken Thighs
French Onion Sauce
Chimichurri
Chicken Thighs
Cooking Eggplant
Boiled Eggs

Bring a decent amount of water to a boil. Add a tsp of baking soda or a splash of vinegar to help if the eggs crack. Lower eggs into the boiling water. Lower heat to maintain a simmer/soft boil. Cook to desired doneness:

-3 min for soft

-6.5-7 min for medium (best)

-10 min for hard

Shrimp Brine
Brined Salmon
Frangipane
Toasted Rice Krispie Treats
Berry Compote
Chocolate Yogurt Pudding
Coulis (Desert Sauce)

Ratio of 1 part sugar and 5 parts berries, add a few tbs of lemon juice, simmer until sugar dissolves and berries soften. Blend or smash berries, pass through a sieve if you want it super smooth.

Easy Lemon Posset
Clafoutis
Lemon pudding cake

Experiments/Things to Try

Fermentation
Hot Honey
Red Onions
Tepache
Dessert
Pumpkin Bread Pudding
Tarts

Portuguese custard tarts

Custard Tart

French Apple Tart

Berry Tart

Basque Cheesecake
Japanese Fruit Sando
Gallette De Rois
Haiti Banana Bengeits
Waffle Chocolate Sandwhiches
Gateau Breton
Cheesecake
Lemon Curd
Semlor Swedish Fat Tuesday Buns
Semolina Cheese Cake (Migliaccio)

Berry Desert Sauce

Olive oil cake
Mini Peanut Butter Cheesecakes
Panna Cotta
Lembas bread
Breakfast
Cinnamon Sugar Crossiants
Waffled Croissants
Pancake Rollups
Bacon Egg and Cheese Pancake Casserole
Strawberry Cheesecake smoothie
Peanut Butter Banana Baked Oats
Banana French Toast
Pan Fried Oatmeal
Savory version of cinnamon rolls
Shakshuka
Budget Bytes
Brats and Saurkraut
Cheesey Beans and Rice
American/Misc
Mushroom and shallot Salisbury steak
Pulled Pork
Chicken Things

Blackened Chicken Wraps

Chicken Stew

Herb Lemon Garlic Yogurt Sauce with Chicken and Veggies

Chicken Spiedies*

Grilled Chicken Club Sandwich

Chipotle Lime Chicken and Rice

Honey Chipotle Glaced Chicken Kebabs

Meatloaf Wellington
Braised Brisket

Garlic Bread Soup (Sopa De Ajo)

Zuppa Toscana

Chicken and Wild Rice

Carrot Soup

Diy noodle cups

French Onion Beef Noodle Soup

Onion Sandwich
Sides

Crispy Oven Fries*

Oven Potato Wedges

Egg Yolk Mashed Potatoes

Roast Duck
Salad Things

Veggie Ceasar Salad

Pita Pizza

Preheat oven to 475F with pan inside. Top the pita. Cook for 5 min.



Sausage Beans and Greens
15 min smash burgers*
Mexican/Central/South American
South America

Choripan Sandwich

Refried Beans

Mi Concina

Best-Ever Pulled-Pork Sandwich (Torta de Lechón)

Warm & Cozy Uliche (Mole Blanco) with Chicken & Pepitas

Toasty, Cheesy Tacos Gobernador (Shrimp Tacos)

Life-Changing Enchiladas Mineras

Crispy, Crunchy Tacos Capeados (Fish Tacos)

Crunchwraps*

JW Fajitas

Pambazo Sandwich

Mexican Meal Prep

Chipotle Shrimp Tacos

Suburban Mom Enchiladas*

Enchiladas Rojas

Instant Pot Chicken and Black Bean Stew

Elote

Tamales

Al Pastor

pozole

gorditos

Pupusas

European
Spain

Tortilla Española

Cevapi

French

Brisket Bourginoun

Recipe information

Ingredients

1

small bunch thyme


5

sprigs parsley, plus chopped leaves for serving


2

bay leaves


1

4-lb. piece untrimmed flat-cut beef brisket, excess fat trimmed


6

tsp. Diamond Crystal or 3½ tsp. Morton kosher salt, divided


Freshly ground pepper


2

Tbsp. vegetable oil


4

oz. bacon (about 4 slices), coarsely chopped


8

oz. crimini mushrooms, halved, quartered if large


1

large carrot, peeled, coarsely chopped


2

cups frozen pearl onions (from a 14.4-oz. bag), thawed


5

garlic cloves, smashed


2

Tbsp. all-purpose flour


2

Tbsp. tomato paste


3

cups dry red wine


3½

cups low-sodium beef broth

Preparation


Step 1

  1. Place a rack in lowest position of oven; preheat to 350°. Tie 1 small bunch thyme, 5 sprigs parsley, and 2 bay leaves together with kitchen twine; set aside. Sprinkle one 4-lb. piece untrimmed flat-cut beef brisket, excess fat trimmed, all over with 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt; season generously with freshly ground pepper.



Step 2

  1. Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Cook brisket until well browned, about 5 minutes per side. Transfer to a platter. Pour fat in pot into a small bowl, then add 1 Tbsp. back to pot; set remaining fat aside.



Step 3

  1. Cook 4 oz. bacon (about 4 slices), coarsely chopped, in same pot, stirring occasionally, until browned and crisp, about 4 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off fat into bowl with reserved fat; add 2 Tbsp. back to pot.


Step 4

  1. Cook 8 oz. crimini mushrooms, halved, quartered if large, 1 large carrot, peeled, coarsely chopped, 2 cups frozen pearl onions (from a 14.4-oz. bag), thawed, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in pot, stirring occasionally, until vegetables are softened and browned, 6–8 minutes. Transfer to bowl with bacon; set aside.


Step 5

  1. Add 2 Tbsp. fat to pot. Cook 5 garlic cloves, smashed, stirring often, 30 seconds. Stir in 2 Tbsp. all-purpose flour and cook, stirring constantly, 30 seconds. Add 2 Tbsp. tomato paste and cook, stirring often, until slightly darkened in color, about 2 minutes. Pour in 3 cups dry red wine, scraping up any browned bits stuck to the bottom of pot with a wooden spoon. Bring to a boil and cook until wine is reduced by a third, about 2 minutes. Remove from heat and stir in 3½ cups low-sodium beef broth and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Carefully return brisket to pot, arranging fat side up; tuck reserved herb bundle alongside.



Step 6

  1. Cover pot and transfer to oven. Braise brisket, spooning braising liquid over a few times, 3½ hours. Uncover pot, remove and discard herb bundle, and stir in reserved bacon and vegetables. Return pot to oven and cook, uncovered, until brisket is deeply browned and very tender, 30–40 minutes. Let cool slightly.



Step 7

  1. Transfer brisket to a cutting board and slice against the grain. Skim fat from surface of braising liquid if needed, then return brisket to pot. Top with chopped parsley leaves just before serving.



  3. Do Ahead: Brisket Bourguignon (without parsley) can be made 1 day ahead. Let cool completely; cover and chill. Reheat, covered, over medium heat until brisket is warmed through, 12–18 minutes.


Chicken muneire

Pot-au-Feu

Cassoulet

https://www.tiktok.com/t/ZT8keMwFA/

Recipe information

Ingredients

3

Tbsp. extra-virgin olive oil, plus more for baking sheet


2

large eggs


1½

cup (102 g) panko


½

cup whole milk


1½

tsp. Diamond Crystal or ¾ tsp. Morton kosher salt


1

tsp. garlic powder


1

tsp. oregano


2

oz. Parmesan, finely grated (about ½ cup), plus more for serving


Freshly ground black pepper


1

lb. ground beef (20% fat) or other ground meat, divided


Warm homemade tomato sauce or store-bought marinara and torn basil leaves (for serving)

Preparation


Step 1

  1. Place rack in top third of oven; preheat oven to 425°. Lightly brush a large rimmed baking sheet with extra-virgin olive oil. Using a sturdy wooden spoon, vigorously stir 2 large eggs, 1½ cup (102 g) panko, ½ cup whole milk, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, 1 tsp. garlic powder, 1 tsp. oregano, 2 oz. Parmesan, finely grated (about ½ cup), remaining 3 Tbsp. extra-virgin olive oil, and several cranks of freshly ground black pepper in a large bowl until nearly a smooth paste. Let the mixture rest for 10 minutes. Mix in a quarter of 1 lb. ground beef (20% fat) or other ground meat (combining just a small amount of meat first makes it easier to incorporate the rest without overmixing). Add remaining ground beef and mix well to thoroughly combine, but don’t overwork it. Using oiled hands, divide meat mixture into eighths; form into 8 large meatballs and place on prepared baking sheet.

Step 2

  1. Bake meatballs until well-browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers 160°, 5–7 minutes.

Step 3

  1. Divide meatballs among plates and spoon warm tomato sauce over. Top with torn basil leaves and more Parmesan.
  2. Do Ahead: Meatballs can be baked 3 days ahead. Cool, then chill; reheat in an oven set to 325° or simmer in sauce until warmed through, 10–15 minutes.


30 min Bean Soup (Pasta Fazool)

Ribolitta

Chicken & Sausage Scarpariello

Risotto Cake

Eggplant Parm casserole

Adult Mac and Cheese

Recipe information

Ingredients

Kosher salt


1

lb. small or medium shells


½

cup (1 stick) chilled unsalted butter


2

tsp. coarsely ground black pepper


1

cup whole milk


5

oz. store-bought grated Parmesan

Preparation


Step 1

  1. Add a big handful of kosher salt to a large pot of water and bring to a boil. (You're probably tired of us saying it all the time, but, yeah: Salting your pasta water generously is the key to well-seasoned pasta, period.) Drop 1 lb. small or medium shells into boiling water and give them a good stir to be sure nothing sticks. Set a timer according to package directions for al dente.
  2. Play/Pause Button

Step 2

  1. Cut 1 stick chilled unsalted butter into 8 pieces.
  2. Play/Pause Button

Step 3

  1. While pasta is cooking, heat 2 Tbsp. butter and 2 tsp. freshly ground pepper in a large heavy pot or Dutch oven over medium, stirring occasionally, until butter is melted and foaming, but not browned, and pepper is fragrant, about 1 minute.
  2. Play/Pause Button

Step 4

  1. Add 1 cup whole milk to butter to stop it from browning and bring to a simmer. Whisk remaining 6 Tbsp. butter into milk mixture 1 Tbsp. at a time, allowing each to fully melt before adding the next. (Doing this gradually is important—it helps to emulsify your sauce.) You may need to adjust your heat occasionally to maintain a simmer. If pasta still needs a few more minutes to cook, turn off heat under your sauce, cover pot, and keep warm.
  2. Play/Pause Button

Step 5

  1. Scoop up 2 cups pasta cooking liquid with a large glass measuring cup. You're probably not going to use all of the pasta water in your sauce, but it's better to have more than you'll need.
  2. Play/Pause Button

Step 6

  1. Drain pasta and add to pot with milk mixture. Return to medium heat and cook, tossing with a wooden spoon to evenly coat all shells, about 30 seconds.
  2. Play/Pause Button

Step 7

  1. Add about one-third of grated Parmesan, stirring pasta vigorously with wooden spoon to melt. Add about ½ cup reserved pasta water and continue to stir until combined. Repeat this process 2 more times with remaining Parmesan. You may not need all of the pasta water, so add ½ cup at a time until pasta is very creamy and well coated. It’s always good to err on the side of looser (with a little extra pasta water) because the sauce will thicken as it cools. Give it a taste and add more salt, if needed.
  2. Play/Pause Button

Step 8

  1. Divide pasta between bowls—or just heap it into one big bowl for yourself, no judgie—and serve right away.


Handmade Pasta

Homemade Handkerchief Pasta

Ricotta Gnocchi

Stuffed Shells

One Pot Lemon Pepper Chicken with Orzo

Zucchini Pasta

Fast Cacio e Pepe

Fettuccine Alfredo (authentic)

Pasta with Beans and Greens

Creamy Mushroom Pasta

Pantry Pasta

Pasta alla Checca*

Mushroom Carbonara

Sausage Pesto Pasta

Buttermilk Braised Pork with Polenta

MAIALE AL LATTE

Gnocchi

Indian

Butter Chicken

Kathi Rolls*

Japanese

Japanese Traditional Meal

Pickles

pickled ginger

Pickled Cabbage

Pickled Radish

Pickled Cucumbers

1-2 Side Dishes

Blanched Broccoli with Sesame Oil

Simmered Squash

Spinach or vegetables in dashi

Broccoli or green beans in sesame sauce

Cucumber Salad

Japanese Salad Dressing

Carrot Ginger

Main Dish

Seafood

Tempura Shrimp

Yellowtail Teriyaki

Mackerel in Miso

Salmon

Miso Butter Salmon

Salted Salmon (See Ebook)

Miso Salmon

Salmon Flakes

Mirin Salmon

Hamburger steak (see cookbook)

Teriyaki Chicken

Gyoza

Tonkatsu

Miso/Clear Soup

Homemade Miso

Vegetable Miso

Clear Soup

Rice/Soba

Bento Boxes

Quick Easy Meals

Udon Noodle Soup

Instant Ramen Upgraged

Yaki Udon

Cold Soba Noodles

10 Minute Meal – Oyakodon

Green Tea Rice Soup

Oyakodon (Japanese Chicken Egg Rice Bowl)

Chicken Ramen

Pork Tonkotsu

Japanese Clear Soup and Salmon

Teriyaki Salmon Bowls

Beef and Broccoli
Chili Oil Dressed Noodles with Beef
Beef and Broccoli*
Weeknight Fried Rice
Lettuce Wraps
Bi-Bim-Bap Ideas

JW Bibimbap

Sheet pan bibimbap

Bento Box
Noodle Blueprint*
Middle East/Arabic
Doner Kebab
Harissa Spiced Lamb Kebabs
Ful Mudammas (B-fast)
Bread/Baking
Irish Potato Bread Farls
Oat Flour Biscuts
Crumpets
Yogurt Flatbread
Paratha

Easy/Quick/Weeknight

Yellow highlighted cells are recipes that are easy and quick to prepare.

Favorites

Go-To
Eastern Europe

Goulash

Chicken Paprikash

Mediterranean

Chicken Souvlaki


Cube up some chicken thighs, season with salt, marinate for a few hours to overnight.


Put on skewers or scatter on baking sheet. Broil or grill. Serve with roasted veggies, tzatziki, and feta.

Chicken Shawarma

Greek Chicken Flatbreads

Hummus Plate

19 Min Lamb Kofta*

Street Cart Chicken & Yellow Rice

Italian

Risotto

Grill

Brats and chimichurri

Tailgate chicken

Babish kebabs

American/Classics/Misc

Meatballs

For each 1lb of meat


20 min at 400F for baked

Swedish

Sheet Pan Pizza

Faster Weeknight Pan Pizza

Pork Chops with Mushroom Gravy

Serve with sour cream mashed potatoes and a pickled veg salad (cucumber and red onion go well).

Salad things

Christmas/Winter Salad

My invention for christmas dinner 2023.

Red romaine

Pickled onions

granny smith apple

roasted pecans

parmesan

feta

Balsamic vinaigrette

That Good Salad

Power Greek Salad

Rye Bread Dill Dip Steak Salad

Chicken Marinades

Mexican/Pollo Asado

Mayo, garlic, lime zest+juice, chile powder, mexican oregano, lots of black pepper.

Tex Mex

Mayo, cumin, lime zest, hot sauce

Basic

Mayo, oregano, garlic powder, red pepper flakes

Buffalo

Shawarma

See above

Mayo, mustard, honey, black pepper

Brussel Sprout Salad*

Dressings

Brown Butter/Balsamic from FSAH

Honey Mustard

In a large bowl, add in 1 tablespoon of honey, 1 tablespoon of mustard, lemon juice, and mayo. Give it a good mix. Then drizzle in your olive oil and whisk to emulsify.

Greek

Smash 1-2 cloves of garlic in mortar-pestle (or grate). Add small amount (1 tsp?) Dijon mustard, some mayo, some oregano, black pepper, pinch of salt, juice of half lemon, 1-2 tbs red wine vinegar. Stir to combine, then stream in some extra virgin olive oil while whisking. Continue adding until desired consistency, maybe a quarter of a cup. Add additional mayo, lemon, vinegar, mustard, salt as desired.

Blue Cheese/Feta/Ranch Like

Make the blue-cheesish dressing here: https://www.ethanchlebowski.com/cooking-techniques-recipes/crispy-oven-roasted-buffalo-chicken-pieces


but leave out the cheese, make a lot. Have some for dressing and the rest for dipping rye bread.

Mexican Ranch

https://www.youtube.com/watch?v=hGytLxc95Pk


Regular Ranch/Mexican Ranch

-60g Sour Cream

-40 g Buttermilk/kefir

-50 g Mayo

-5 g Worcestershire

-Lemon Juice/Lime Juice

-Parsley/Cilantro

-Chives/Serrano Pepper

-Celery seed/Cumin Seeds

-Salt



Shawarma Chicken Salad

Alterations:


TexMex

Marinade - Mayo, Cumin, Lime zest, Hot Sauce/Chili Powder

Yogurt Sauce - Cilantro, Lime Juice, Chile powder


Honey Mustard

Marinade - Mayo, Mustard, Honey, Black Pepper

Yogurt Sauce - Parsley/chive, lemon juice, mustard, honey


Mexican

Marinade - Mayo, garlic, lime zest and juice, chile powder, mexican oregano, black pepper

Yogurt

Bistro Salad

This is the perfect starting point for a winter salad, the potential variations are endless. Add croutons, chicken/steak/lardons, parmesan. I swapped the celeriac for mushrooms and baby potatoes.


This dressing is better, just mix together the following (might need to double it):


Steak Salad

Orzo Pasta Salad

Sunday Braise Blueprint

All of the following recipes can be made after prepping some braised meat such as beef, pork, or chicken. Beef or pork should be braised for 5-7 hours, chicken (such as thighs) for an hour or so.

Japanese Beef Sandwich

Spicy Beef Taco

Beef Stirfry

BBQ Beef Sandwich

Beef Ramen Noodles

Italian Beef

Crispy Beef Pasta

Banh Mi

Buffalo Sauce (Sandwich, Quesadilla, Salad)

Meatloaf

Chopped cheese

Add chopped onion to the pan with the beef while it is browning.

Chicken

Chicken Wings

Crispy wings — three options

We’re giving you three bulletproof options for amazing home wings.

For all three methods you’ll need at least these to get started:

Method 1 - basic dry brine (just salt)

The easiest way to get a crispy oven wing is to salt & dry brine your wings in the fridge overnight.

How do you do it?

  1. Toss the wings with 1% kosher salt by weight, and then arrange them on a wire rack. Let them dry out uncovered in the fridge overnight.
  2. Roast on high heat (~400°F/200°C) for 45 minutes or until golden brown & crispy, checking every 20 minutes to flip them or rotate the pan.

Why does it work?

The salt will draw out moisture from the skin, and also ensure the meat gets seasoned and stays juicy during baking. Learn more about the fundamentals of brining here.

Method 2 - leveled up dry brine (baking powder & cornstarch)

For this method, you’ll also need

How do you do it?

  1. Toss the wings with 1% kosher salt, 1% corn starch, and 1% baking powder by weight, and then arrange them on a wire rack. If you have time, you can dry brine uncovered in the fridge overnight too!
  2. Roast on high heat (~400°F/200°C) for 45 minutes or until golden brown & crispy, checking every 20 minutes to flip them or rotate the pan.

Why does it work?

Baking powder lowers the PH of the chicken skin for better browning, and corn starch will gel any moisture that will crisp up when baked. This is a great shortcut to golden, crispy wings if you didn’t get a chance to dry brine wings in advance.

Method 3 - confit & double fry

If you want the ultimate contrast between a juicy interior and a shatter-level crisp exterior, the confit / double fry method is the way to go. This requires deep frying, but you can do half the frying in advance and even bulk freeze wings to be easily finished later.

Wing sauce options

#4: A healthier, creamy buffalo.

Here are a few of our go-to wing sauces:

1) Home buffalo

2) Lemon pepper

3) Caesar parmesan

4) Healthier, creamy buffalo

5) Bonus recipes: Whole chicken pieces, blue cheese, and buffalo variation

Let’s Cook!


Chicken pizza sub*

Chicken Parm

Chicken Parmesan

Ingredients:


Instructions:

  1. Start by placing your chicken breast into a ziplock bag. Using a pan or rolling pin hit the chicken on its thicker end to flatten out the chicken to an even thickness. Once the chicken is an at an even thickness set it aside while you prepare your breading station.
  2. Take out three plates and place the flour, egg, and breadcrumb into separate bowls. Sprinkle some salt into each bowl and give each one a mix.
  3. Take the chicken out and dredge both sides in flour. Shake off the excess flour and then dip it in the scrambled egg. Make sure to coat both sides.
  4. Finally, drop the chicken into the breadcrumbs and make sure that all areas of the chicken is well coated. Place the breaded chicken onto a wire rack and set aside for 5 - 10 minutes.
  5. Set a large pan to medium heat. Once you feel the heat coming from the pan drizzle in some oil. Just enough oil to coat the pan, about 1/4 should be enough.
  6. Once the oil starts to shimmer, drop in the chicken and let it fry for 3 - 4 minutes or until golden brown. Flip and repeat until golden brown. Repeat the cooking process until all your chicken cutlets are done!
  7. Grab a sheet pan and place an aluminum foil down. Place your chicken down along with sauce and mozzarella. Broil on low for 1 -2 minutes but watch it carefully. You just want the mozzarella nice and melted. Serve while hot and melted!



Quick & Easy Tomato Sauce


Ingredients



Instructions:

  1. Start by chopping your onion and garlic and quarter your tomatoes. Set everything aside.
  2. In a large pan on low heat, drizzle in some oil. Once it starts to shimmer add in your onion, garlic, and salt.
  3. Once the aromatics have soften add in your tomatoes. Pour in some wine and squish your tomatoes to help it release its juices. Let it cook for 10 minutes on medium to low heat uncovered.
  4. Once the sauce gets thicker, sprinkle in some salt and pepper to taste. I used some of this sauce to top off my chicken parmesan but you can use this sauce over some pasta or steam some chopped broccoli to serve along side your chicken parmesan for a lighter and healthier alternative.


Spatchcock Chicken and green sauce

Chicken and Rice

An entire buffaloed chicken*

Roast Chicken and Panzanella

Here is a basic panzanella, but try to find a seasonal one. https://www.seriouseats.com/the-food-lab-panzanella-salad-done-right.

Chicken and dumplings or pot pie

Sheet Pan

Shepherds pie

Tostadas

Tinga

Tinga Tostada

Subtopic

Chicken Burrito

Tacos

Nextover Chicken Tacos

Instant pot carnitas

Oven Carnitas

Fish

Frozen Fish Stick Tacos

Good frozen fish sticks, Tortillas, bag of southwest salad mix for topping tacos, serve with rice and beans. Make some salsa blanca if you are feeling extra: https://food52.com/recipes/87903-salsa-blanca-recipe?utm_source=YouTube&utm_medium=SocialMarketing&utm_campaign=MiCocinaTacosCapeados

Shrimp and Pineapple

American

sopes

Pork Chili Verde

Skillet Enchiladas

Soup

Persian Barley PC

Butternut Squash

Onions

carrots

ginger

green apple

fresh sage

butternut squash

chicken stock

heavy cream

Soupe au pistou

Original recipe below. I added one diced stalk of celery and one diced carrot to step one. I also added one large carrot cut into 1/2" moons in step 2 with the broth.


2 tablespoons extra-virgin olive oil, plus more to serve

1 medium yellow onion, chopped

1 pint cherry tomatoes

2 medium garlic cloves, finely chopped

1 quart low-sodium chicken broth

2 bay leaves

1 teaspoon dried thyme

Kosher salt and ground black pepper

4 ounces small pasta, such as ditalini or elbows

1 medium (about 8 ounces) zucchini, cut into ½-inch cubes

2 15½-ounce cans cannellini beans, rinsed and drained

4 tablespoons basil pesto, divided, plus more to serve (make this homemade if you can. basil, garlic, parmesan, EVOO)


01

In a large pot over medium-high, heat the oil until shimmering. Add the onion and tomatoes, then cook, stirring occasionally, until the onion begins to brown and the tomatoes begin to break down, 5 to 7 minutes.

02

Add the garlic and cook, stirring, until fragrant, about 45 seconds. Add the broth, bay, thyme, 1 teaspoon salt, 1 teaspoon pepper and 2 cups water, then bring to a simmer. Stir in the pasta and zucchini. Cook, uncovered and stirring occasionally, until the zucchini is almost tender, 5 to 6 minutes.

03

Add the beans and cook, stirring occasionally, until the pasta is al dente, the zucchini is completely tender and the beans are warmed through, 3 to 4 minutes. Remove and discard the bay. Using tongs, gently squeeze any tomatoes that are still whole so they burst.

04

Taste and season with salt and pepper. Ladle into bowls, then swirl 1 tablespoon pesto into each serving and drizzle with additional oil. Serve with additional pesto on the side.


Tuscan soup

Mushroom soup

Beef and Barley

Chowder

Onion

Cod Chowder

Salmon #2

Salmon #1

Potato soup

Miso and dumplings

Kapusniak (Polish Potato and Cabbage Soup)

Tortilla Soup

I do a combination of all the attached recipes, depending on what I have on hand.


  1. Sear some chicken thighs on one side to get browning.
  2. Saute onion and poblano. Add garlic, tomato paste, and chopped up corn tortillas, saute for 3-4 min.
  3. You can also substitute some maseca flour for the tortillas.
  4. Add canned diced fire roasted tomatoes, chicken stock, and a couple dried mexican chilis, stems and seeds removed (2 guajio and 1 passia works). Add chicken back to pot. Bring to a simmer and cook for 20 min.
  5. If you don't have dried chilis, you can substitute chili powder or canned chipotles in adobo.
  6. You can also add a can of black/pinto beans and some frozen corn at this point.
  7. Remove chicken. Shred when cool.
  8. Remove rehydrated dried chilis, if using, and a couple cups of the soup. Blend till smooth then return to pot. Season to taste with salt, and squeeze in a lime when off the heat.
  9. Top with sour cream, cheese, radishes, avocado, hot sauce, etc. I really like making bean and cheese tostadas to go with it for dipping (bake corn tortillas till crispy, spread on refried beans and top with cheese, bake until cheese is melted).



________________________________________________

Chicken Tortilla Soup w/ Homemade Crisps

Scratch-making tortilla soup is the best excuse to learn how to 1) fry your own tortilla chips and 2) use whole dried chiles.

Soup Base Ingredients

Soup Toppings (To preference. You do you!)

*or water with bouillon. Even better: caldo de tomate. If you know, you know.

Instructions

  1. In your soup pot of choice, heat a thin layer of oil over high heat. Sear chicken thighs until browned on at least one side, but not cooked through. Remove. Add in onion & poblano, sauteeing for a few minutes, then follow with garlic, cumin, and prepared ancho chiles. Saute until fragrant.
  2. Add the chicken thighs back in, the whole tomatoes, and the chicken broth, stirring to release any fond that glazed the bottom of the pan. Simmer for 20 minutes or until chicken is cooked through and tender.
  3. While the broth is simmering, fry your tortilla strips! In your frying vessel of choice, bring 1-2 inches of frying oil to 375 F. In batches, add in tortilla strips and lightly agitate (to prevent sticking/burning) until most of the spattering has subsided (indicating the moisture has been fried off and the strips will be crispy). Using a spider or slotted spoon, remove strips and drain over a wire rack or paper towel, seasoning immediately with salt. Now back to the soup.
  4. Key Finishing Steps: Scoop out the tomatoes and now-rehydrated ancho chilies and add to a blender with a bit of the broth. Blend until smooth, and add back into the soup (look at that color!). Remove the chicken thighs and shred them with a couple of forks, and add them back into the soup. If using, add in black beans and/or corn. Taste the broth and adjust the seasoning with salt, lime, or bouillon.
  5. Serve and garnish with toppings of choice.


Another

This weeknight-friendly soup inspired by the Mexican classic, sopa de tortilla, is enriched by the flavor of smoky chipotles, brightened by fresh lime, and ready in just 22 minutes or less. If you prefer things on the milder side, feel free to reduce or omit the chiles.

Cooks' Note

Editor’s Note: This headnote has been updated as a part of our archive repair project.


Recipe information

Ingredients

4 (6") corn tortillas, divided


2 tablespoons neutral vegetable oil, such as grapeseed, plus more for brushing


1/4 cup canned refried beans


1 1/2 teaspoons kosher salt, plus more


1 teaspoon ground cumin, plus more for dusting


1/2 cup shredded Monterey Jack cheese (about 2.5 ounces)


1 small onion, chopped


2 large garlic cloves, finely chopped


4 cups low-sodium chicken broth


1 (14-ounce) can diced tomatoes, preferably fire-roasted


1 teaspoon finely chopped canned chipotle chiles, plus 1 teaspoon adobo sauce


1/2 teaspoon freshly ground black pepper, plus more


1 pound boneless, skinless chicken breasts, cut crosswise into 1/2"-thick strips, strips cut in half lengthwise if large

2 tablespoons fresh lime juice (from about 1 1/2–2 limes), plus 1 lime, cut into wedges


Sliced avocado, sliced radish, and cilantro leaves with tender stems (for serving; optional)

Preparation


Step 1

  1. Arrange a rack in top third of oven; preheat to 425°F. Arrange 2 tortillas on a rimmed baking sheet and brush with oil. Bake 5 minutes, then flip and continue to bake until crispy, 4–5 minutes more. Carefully spread each tortilla with 2 Tbsp. refried beans; season lightly with salt and dust with cumin. Top with cheese. Return to oven and bake until cheese is melted and browned, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut each tortilla into 4 wedges to create nachos.

Step 2

  1. Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 Tbsp. oil in a large pot over medium-high. Add onion and tortilla pieces and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add garlic and remaining 1 tsp. cumin and cook, stirring, until fragrant, 30–60 seconds. Immediately add broth, tomatoes, chiles and sauce, 1 tsp. salt, and 1/2 tsp. pepper. Cover pot, increase heat to high, and bring to a gentle simmer. Uncover, reduce heat to medium, and add chicken. Gently simmer over medium heat until chicken is cooked through, about 5 minutes.

Step 3

  1. Remove pot from heat. Stir in 2 Tbsp. lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and cilantro, if using. Season with pepper, if needed, and serve immediately.

Do Ahead

Step 4

  1. Soup (without nachos) can be made 3 days ahead. Cover and chill.


A tastier Tortilla Soup

Minestrone

Tortellini Soup

White Chicken Chili

Broccoli Cheddar

Green

Yellow

Chili

Ingredients



Steps

  1. Chili Paste
  2. Seed and stem dried chiles, microwave to toast, add to blender
  3. Toast whole spices, then grind
  4. Add everything to a blender
  5. Brown ½ the beef, set aside
  6. Cook the rest of the beef until no longer pink, set aside
  7. Cook the onions, poblano, jalapeno until tender
  8. Add the garlic and oregano and bay leaf, cook for 1 min
  9. Add chili paste and cook 
  10. Add beef, beans, tomatoes, stock (as needed to thin), Simmer for 30 min to 1 hour


Black Bean Soup

Joe's Black Bean Soup


Ingredients


Steps

  1. Preheat a large pot on medium/medium-low heat. Once pre-heated (3-5 minutes), add the onion, carrot, celery, green pepper, and poblano pepper, and sauté until soft, about 10 to 20 minutes, stirring occasionally.
  2. Reduce heat if vegetables start to brown too quickly (or if you can't stir as often). You want cook them until they have given up most of their moisture. Bottom of the pan will look oily rather than wet.
  3. Reduce the heat to low. Have your cans of black bean open and ready (don't add yet). Add the garlic, tomato paste, bay leaf, cumin, and guajillo (if using). Cook for 1-2 minutes, stirring often. Add the black beans and stir everything together.
  4. Add the chicken and tomato powder, the sausage, and 1-2 tsp of salt. Add 2-3 cups of water. You want to add enough to make it soupy, but not too thin. You can always add more later. Turn heat to medium-high (all burners/rings), bring to a simmer, then reduce heat to low (single burner/ring). Simmer for 15-20 minutes, stirring occasionally.
  5. Remove the sausage to a cutting board and discard the bay leaf. Remove the dried guajillo (if using) and place in a plastic quart container (see note on cilantro below). Add 3-4 ladles of soup to the container, and blend until smooth using an immersion blender. Pour the blended soup back into the pot. Check seasoning and add salt as needed. You can also add some more water at this time if you want it thinner.
  6. You can make the soup as smooth as you want. Just stick the blender into the pot and pulse it until it is to your preference.
  7. If you have some cilantro, you can blend it into the soup at the same time as the blending the guajillo in the quart container. Or you can mince it and stir it in separately. Or serve it on the side.
  8. Slice the sausage into 1/2 moons and serve.

Chicken noodle

tomato soup

Pasta

Real Italian

Caramelized Tomato Paste Spaghetti with Brown Butter

Creamy tomato and sausage

Gnocchi with broccoli and sausage

Pesto

Pasta ai Funghi

Carbonara

Lighter Version

5 large egg yolks

1/4 cup heavy cream

2 ounces Parmesan cheese, finely grated (1 cup), plus more to serve

Kosher salt and ground black pepper

1 pound spaghetti or linguine

3 tablespoons salted butter, cut into 2 or 3 pieces

1 small red onion, finely chopped

4 ounces sliced prosciutto, cut into ¼-inch ribbons

1 cup frozen peas


In a medium bowl, whisk together the egg yolks, cream, Parmesan and 2 teaspoons pepper; set aside. In a large pot, bring 4 quarts water to a boil. Add the spaghetti and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about 1 cup of the cooking water, then drain and return the pasta to the pot; set aside.


In a 12-inch skillet over medium, melt the butter. Add the onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the prosciutto and cook, stirring occasionally, until slightly crisped, 4 to 5 minutes. Remove the pan from the heat, transfer about one-quarter of the prosciutto-onion mixture to a small plate and reserve for garnish.


Scrape the remaining prosciutto-onion mixture into the pasta in the pot, then add the peas and ¼ cup reserved pasta water. Cook over medium-high, stirring, until warmed through, 1 to 2 minutes. Off heat, add the egg-cheese mixture; stir until the sauce thickens slightly and clings to the pasta, 2 to 3 minutes. If needed, toss in reserved water 1 tablespoon at a time to adjust the consistency. Taste and season with salt and pepper. Serve topped with the reserved prosciutto-onion mixture and additional Parmesan.

Ragu/bolognese/sugo

Pasta e Ceci

Pasta Aglio e Olio

Ricotta Pasta Sauce with Peas & Bacon

Cacio e Pepe

Prosciutto e Piselli

DO NOT USE REGULAR PROSCIUTTO! If you cannot find prosciutto cotto, use cubes of good ham instead.

Pasta e Faggioli

Another version to try. https://www.seriouseats.com/pasta-e-fagioli-italian-bean-pasta-soup-recipe

Broccoli Pasta

Cajun Pasta

Carmelized Onion Pasta

Alfredo

Ravioli lasagna

Burst Cherry Tomatoes

Babish One Pot Pastas

Stroganoff

Beef Stroganoff Pasta Ingredients:

Ground beef or 2 pieces skirt steak (or beef of choice)

16 oz pasta

16 oz cremini mushrooms, rinsed and chopped

4 Tbsp vegetable oil

3 Tbsp butter

1 large onion, chopped

4 Tbsp paprika

2 Tbsp fresh thyme

2 cup dry white wine

4 cups chicken stock

2 cup sour cream

Worcestershire sauce

Parsley, chopped, for garnish

Kosher salt

Freshly ground pepper


Steps:

Brown the beef, set aside


Sauté mushrooms until brown, then add chopped onion and butter. Cook until translucent.


Add paprika and thyme, toast for 30 sec then add wine, stock and beef


Add pasta and bring to a simmer, then use 1 cup of liquid to temper the sour cream.


When pasta is done, add Worcestershire and sour cream on low heat.


Finish with parsley and pepper.

Lasagna

Chicken Fennel

Spaghetti and meatballs

Admittedly, I very seldom make something like the linked recipe. Usually, I have several jars of this tomato sauce in the freezer and a few bags of frozen meatballs (the ones at aldi are actually fantastic). Preheat oven to 400F. Cook a pound of spaghetti, add to a pot with a pint of tomato sauce, and a cup or so of the pasta water, add a very big handful of parmesan cheese, stir/toss until combined and glossy. Put 1/3 of the spaghetti into a casserole pan, top with some mozzarella, repeat until all spaghetti is in the pan. Top with frozen meatballs, more mozzarella and parm, then bake for 20-30 min. If the cheese is not all the way brown, put it under the broiler for a few min.

Beans+Rice

Cuban Beans

Red Beans and Rice

Asian

Orange Chicken

Sesame Pork Burgers

Protein+Veggies+Rice

Salmon rice and ginger carrot slaw

Dirty Rice or Jambalaya

Sausage-Peppers-Onions

I've never had a recipe for this. Slice some good pre-cooked sausage into coins and brown with a little oil, set aside. Throw a bunch of thinly sliced onions and peppers (usually bell) into the pan and sauté to desired doneness. Serve over rice.

Blue Apron blackened chicken with zucchini rice

Egg roll in a bowl

Fish and Green Rice

Healthy Chicken Rice Bowls

Burrito Bowls

Use the recipe link for flavoring the chicken. Or just make the burrito.

Teriyaki

Easy if sauce is already done.

Peanut pork

Bibimbap

For Breakfast

Savory
Quiche
Salad
Mexican

Huevos Rancheros

https://www.seriouseats.com/huevos-rancheros-recipe

https://www.seriouseats.com/quick-and-easy-huevos-rancheros-recipe

Chilaquiles

Casseroles

Cowboy

Sweet
Banana Egg Pancakes
Overnight Waffles
Spanish French Toast

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