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The Shogun

The Monastery Kitchen

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Scalable rice bowl formula:

 

1 serving protein of choice

3 servings mixed veggies

1/2 serving edamame or other cooked bean.

1 serving brown rice (or other whole grain)

Optional: 1 serving avocado or other healthy fat

 

Top with sauce of choice. 

 

Today's had green beans, onion, mushrooms, heirloom carrots, broccoli, beets and spinach with brown rice, hardboiled eggs and a home made sesame ginger topping. 

 

I will eat ALL THE VEGGIES.

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Slow cooker curried yellow peas and chicken

 

2 chicken breasts or 4chicken thighs, chopped

2 cups dried yellow peas

1/2 head chopped cauliflower

2 small sweet potato, peeled and chopped

2 cups fresh or one brick frozen spinach

4 cloves garlic

2 TSP fresh ginger, grated

2 TSP ground turmeric

2 bay leaves

1 tsp ground cumin

2 tbsp lemon juice

4 cups chicken broth

 

Dump all the above in slow cooker. Cook 8hours. Remove bay leaves. Serve with brown rice or flatbread. Make if food prep for a week or if you need to feed a small army on the cheap.

 

Substitutions: may substitute any leafy cooking green for spinach, and carrots for sweet potatoes.

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Beef sweet potato and asparagus penne

 

1 onion, diced

250g dried penne

2 sweet potatoes, sliced

2 tbsp olive oil

12 asparagus spears cut in thirds

 1 lb lean ground beef

2 cloves garlic

2 cups beef stock

Pepper

2 TSP corn starch

 

Start a pot of water boiling. In a large frying pan, cook onion in oil. Add beef when onion is translucent. After beef begins to brown, add sweet potato, asparagus, garlic, pepper and need stock. 

 

By now the water should be boiling. Add pasta to the water. 3 minutes before pasta is done, put starch in a cup and stir it to a paste with cold water, then add it to the beef mix and stir. Drain the pasta and mix everything together.

 

Makes 4 servings

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On 11/11/2018 at 12:01 PM, sarakingdom said:

So you're a witch of the Discworld persuasion. (And/or belong to a CSA, I don't judge.) It is time to eat. This is your recipe:

 

Turn the oven on to 385 and wash an oven-proof dish.

 

Decide it's time to think about what to make.

 

Look at the produce on the counter. Take ten or twelve green cherry tomatoes from the giant bowl of them. Quarter them and put them in the dish. Whatever's there. People give you random stuff. This is the witching economy.

 

Look in the produce drawer. It's a little bare, save for a few soup essentials. Find carrots. Take one. Chop into thick slices and put them in the dish. Find a head of cabbage. Take a one-tenth wedge and slice it into strips. Add to the dish.

 

Mix everything in the dish. Go to the pot of green onions on the windowsill. Trim the longest by a few inches; at least two, as many as six. Or eight. Or twelve. I don't tell you what to do. That's between you and your green onions. Maybe grab a bit of garlic greens in there if you've planted some cloves of garlic. Chop roughly over the dish.

 

Look around to see if there's anything else. Remember the teacup full of rosemary you stripped off a cutting. Grab maybe a tablespoon of that. Chop and sprinkle over the dish.

 

Cut a ploughman's lunch quantity of cheddar off the clock. This is 3-4 ounces, for those who rarely eat mythical farm laborer food. Chop/side into the biggest pieces you're comfortable using with an instruction along the lines of "Cover with cheese". Cover dish with cheese.

 

The oven is close enough to temperature by now. Put in the oven for half an hour. Make tea. Drink tea. Go spend your time on something.

 

The timer goes off. Magically there is food. It is a plate of rich fragrant deliciousness loaded with vitamins, minerals, fiber and protein, with, and this is important, golden roasted gooey crunchifying cheese all over.

 

Congratulations, you have made breakfast out of kitchen scraps and whatever, and somehow it is actual tasty food.

 

My cat is named Gytha  (she'll be called Nanny when she gets older). Younger cat is named Carrot,but should have been named Nobby. He not so smart.

 

In the words of Esmerelda "Granny" Weatherwax, "Cheese, is good."

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1 hour ago, Tzippi Longstockings said:

My cat is named Gytha  (she'll be called Nanny when she gets older). Younger cat is named Carrot,but should have been named Nobby. He not so smart.

 

Oh, Nobby is plenty smart! He's just dodgy as heck. It's an intelligence purely dedicated to petty criminality and smartassery. Fred Colon, on the other hand...

 

Maybe your younger cat is still a raw recruit, before he figures out he's unofficially king. Carrot was a bit... simple.

 

(You have found me during a rare non-Discworld challenge.)

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Yesterday's culinary adventure was cabbage rolls made from scratch with cauliflower substituted for rice. 

 

Sauce on it wasn't great. Kinda bland with bitter aftertaste. Anyone have good cabbage rolls sauce recipes?

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On 3/19/2019 at 4:01 AM, chemgeek said:

Yesterday's culinary adventure was cabbage rolls made from scratch with cauliflower substituted for rice. 

 

Sauce on it wasn't great. Kinda bland with bitter aftertaste. Anyone have good cabbage rolls sauce recipes?

 

I think this is the one I used, but left out the sugar (and didn't miss it) 

 

https://www.thekitchn.com/recipe-weeknight-cabbage-rolls-239430

 

I will check when I get home and see if that is the right one, but even if it's not The Kitchn is a great recourse and I normally like anything I make from them

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  2 hours ago, Treva said:

Sage level meal prepping. pea pods with parm and pork shoulder sounds delicious.  I'm going to have to try both of those.  Did you season the pork with anything special?

The pea pods are super easy to cook. Heat the oven to 425ºF while you toss the pea pods with a little olive oil. Spread on a baking pan. Bake 10 minutes. Take them out and sprinkle with grated Parmesan (the real kind, not the powder that comes in a green can). Bake three minutes more. Voila!

 

I used an oven-roasted pork recipe that I found online. I didn't write down the site and now I can't find it to give them credit. My family likes this better than our previous crock-pot method.

 

Oven-roasted pork shoulder

Preheat oven to 450ºF

Spice rub:

1/4 cup brown sugar

2 Tbsp maple syrup

1 Tbsp Dijon mustard

1 Tbsp minced garlic (more if you like garlic)

1 1/2 tsp thyme

1 tsp salt

1/8 tsp chipotle pepper (optional)

fresh ground black pepper to taste

 

Rinse the pork shoulder and spread spice rub all over it. Put it in a 9x13" baking pan, fat side up. Bake 20 minutes at 450ºF. Turn the heat down to 300ºF. Cover the roast loosely with foil - not touching the surface of the meat. Bake about 8 hours.

 

I put this in the oven at 9pm and took it out at 6am and it was perfect. The only problem is that the house smells like food when people are trying to sleep.

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2 jalapenos

3 cloves garlic

Some random leftover bits of onion

All the stems and ugly bits of a bunch of cilantro, minced

Some lime juice

Some olive oil

Some salt

 

Bung it all in a blender until it's a sauce. Eat it on things. It's delicious.

 

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Baked salmon with stir fry veggies

 

Marinade:

2 tbsp olive oil

2 tbsp maple syrup

2 tbsp soy sauce

2 tbsp lemon juice

1 tbsp miso

1 tsp garlic

1 tsp ginger

 

4 serving salmon fillet

 

Mix marinade. Marinate salmon for 30 minutes. Preheat oven to 350. Bake 25 minutes. Turn oven up to broil. Broil 5 minutes. Serve.

 

Goes well with stir fry veggies. :)

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Instant pot curry

 

1 chicken breast chopped to bite sized pieces

1 chopped onion

1 can coconut milk

2 cups dry green lentils or split peas

1 800mL can pumpkin

340g spinach

45g curry paste

1 tbsp red pepper flakes

2 cloves diced garlic

4 cups water

 

Add all to pot, stir, set to low pressure and 15 minute cook time. Cook. Serve with rice

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Beef stew

 

This is a classic cold weather food. You can substitute veggies to use up what you have on hand.

 

beef cut into small pieces (about 1 cm cubes) about 1 pound, give or take. A tough cut is fine.

Flour (optional) or cornstarch (optional)

oil or fat of your choice

1 large onion, chopped medium

4 cloves garlic, minced - adjust to taste. My family likes lots of garlic

1 tbsp dried thyme

8 cups (1 liter) stock or bone broth

4 stalks celery, chopped

6 carrots (or more if you have the little ones), peeled and chopped

4 potatos (more or less, depending on the size), scrubbed and chopped

1 can diced tomatos or 3 Tbsp tomato paste or 3 fresh tomatos, chopped

4 oz mushrooms, washed and chopped (optional)

1 c red wine (optional)

1 small bunch parsley, chopped including stems (optional)

salt and pepper

 

You can use a slow cooker, instant pot, Dutch oven or soup pot. If you use a slow cooker or soup pot you will also need a frying pan.

 

1. Brown the beef. Chop up the beef into pieces that will fit on a spoon. No one wants to use a knife and fork to eat stew, make the pieces fairly small. Optional: coat the chunks of beef with flour seasoned with salt and pepper. The flour will add flavor and help thicken the stew.

Heat oil or fat in your pan to medium high. Working in batches, brown the beef. The pieces should not touch each other in the pan. Let the beef cook undisturbed on the first side until brown, about 2 minutes. Flip the pieces and brown on the next side. Repeat until all sides are browned. Transfer the first batch to a bowl (or your slow cooker) and repeat with the next batch. The beef does not need to be cooked through, just browned on the outside.

If you are in a hurry you can season and brown your chunk of beef before cutting it up. That takes only 2 minutes per side and the chopping is easier. Let it cool before chopping into bite-sized pieces.

 

2. Add more fat to the pan, turn the heat to medium and cook the onion. It will be translucent when done. You can cook it longer if you want. Caramelized onion adds more flavor to the stew.

When the onion is mostly done, add the garlic and cook for 1 minute.

Add the thyme, celery and mushrooms and parsley. Cook for about 5 minutes, stirring frequently.

 

3. Deglaze the pan. If you are using a slow cooker or soup pot, transfer the veggies to that pot. If you are making the whole thing in one pot, just keep going.

Add the wine and simmer for about 10 minutes, stirring to dissolve all the browned bits from the bottom of the pan. If you are not using wine, and are using a slow cooker or soup pot, use a cup of stock to get the tasty bits off the bottom of the frying pan. Transfer the liquid to your soup pot.

 

4. Optional: mix 2 Tbsp of cornstarch in about 1cup of cold stock. Stir until there are no lumps. Add this to your pot with the rest of the stock. The cornstarch will thicken as it cooks and make a slightly thicker stew.

 

5. Add stock/bone broth to your pot/slow cooker. Stir to dissolve anything stuck to the bottom.

Add carrots, potatos and tomatos. If you have the beef in another container, put it in now.

Add some salt and pepper. Taste the broth. Add more salt if needed.

If you are using more root veggies, add them now.

Bring to a boil then turn down to simmering. Simmer about 2 hours, or all day on low in a slow cooker. Check your Instant Pot for the recommended settings.

 

6. Add any tender veggies (peas, spinach, etc.) at the end, about 10 minutes before serving.

Taste the soup and adjust the seasonings.

 

Stew is best made in a big batch. It tastes better the second day and freezes well.

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1 pot non traditional chicken pilaf:

 

1 onion chopped

2-3 tbsp high smoke point cooking oil of choice

5 servings of raw chicken (I prefer thighs because flavor but breasts work).

3 sliced carrots.

1 medium sweet potato cut into strips (or half a large one if all you have are ones the size of your forearm xD) 

1 cup peas

5 cups chicken broth

1tbsp lemon juice

2 cups raw long grain rice

Thyme, bay leaves, garlic and pepper to taste

 

In a cast iron skillet, heat oil slowly until hot. Add onions, stir and cook 3 minutes. Add carrots and sweet potato, stir and cook 5 minutes, stirring regularly. Add chicken, continue cooking, stirring frequently, until chicken is browned. Add broth, peas and herbs, lemon juice and rice. Bring to a boil then turn down to a simmer and cover. Simmer, stirring every 4-5 minutes for 20 minutes until rice is tender but not mushy. Top up with water as needed if it's getting dry. 

 

 

(A traditional rice pilaf has no sweet potato or acid and has celery and sometimes dairy. I hate celery and am trying to get my iron up so dairy would defeat the purpose of cooking this in cast iron. I made some changes and I like my version better anyway).

 

Feel free to use a frying pan, skillet or Dutch oven if you don't have cast iron.

 

If cooking isn't your thing here's how to make it easier:

* buy frozen precut onions and sweet potato and baby cut fresh or frozen carrots. Then the only thing that needs cutting up is chicken.

*Set a timer for each of the times on your phone of clock so you don't forget it on the stove. 

*Use a soup pot instead of a skillet (this makes it less likely you're going to spill).

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Quick beefy tomato vegetable sauce:

2 tbsp olive oil

2 onions, diced

1 lb beef

3 carrots, sliced

1 750g can of canned diced tomatoes

3 cups beef broth

2 cups other vegetables (I used kale and peas)

3/4 cup dry split red lentils

3 cloves garlic, sliced

1 tsp thyme

1 tsp basil

Salt and pepper to taste

 

In a large skillet, brown the onions, then add beef and brown that. Add everything else, simmer 15 minutes. Serve over pasta. 

 

Note: don't feed this to any Italian food purists as I am sure they'd lose their crap at you but it's filling, tasty, and quick. The lentils provide thickening here so if you swap with whole lentils you may need to thicken with corn starch. 

 

 

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Braised tofu with broccoli and sweet potato

 

So this is a quick recipe that was my dinner (plus sticky rice). Makes 3 servings.

 

1 chopped onion

2 tbsp cooking oil

2 cups broccoli florets

1 med sweet potato cut into strips

1/2 cup sweet corn

1 package soft tofu, drained

 

Sauce

1/3 cup water

1 tbsp sesame oil

1 tbsp soy sauce

3 cloves of chopped garlic

1 tbsp of red pepper flakes

1 tbsp rice vinegar

1 tbsp miso paste

 

Cook onion in pan. Add sweet potato & vegetables. Add tofu and cover. Simmer on low 10 minutes. Serve with rice or noodles.

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Sooo yesterday when shopping for groceries I made the mistake of shopping hungry and long story short I now have about a kilogram of Gouda to deal with. Anyone have good recipes that use Gouda as the fat? XD

 

This is why I shouldn't shop hungry

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I'm more familiar with gouda as a piece of charcuterie more than anything else. That being said, pairing it with some meats or crackers or fruits might not be a bad option.

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On 5/19/2020 at 5:15 AM, chemgeek said:

Sooo yesterday when shopping for groceries I made the mistake of shopping hungry and long story short I now have about a kilogram of Gouda to deal with. Anyone have good recipes that use Gouda as the fat? XD

 

Any recipe that uses cheese should work, no?

 

An omelette or scrambled eggs. Sandwiches. Casseroles, maybe?

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I don't find Gouda melts very well, so I would tend to also favor the fruit/charcuterie angle. Fancy sandwiches. Bet it would be real nice baked over some hot German potato salad.

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On 6/1/2020 at 6:41 PM, sarakingdom said:

I don't find Gouda melts very well, so I would tend to also favor the fruit/charcuterie angle. Fancy sandwiches. Bet it would be real nice baked over some hot German potato salad.

Weirdly enough, when I was living in Germany the pizza shop we occasionally ordered from used Gouda as their primary cheese.  That, or the English guy in the house that did the ordering was weirder than any of us realized. 

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7 minutes ago, ChrisWithaStick said:

or the English guy in the house that did the ordering was weirder than any of us realized

 

Say no more. Standard pizza menus in the UK include canned-corn-and-chicken pizza.

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Today's meal: trout with creamed lemon peel and spinach, served over rice. Good recipe for ppl who are trying to get a bit more adventurous with their cooking but without needing anything too advanced as far as knife skills go or as far as multitasking is concerned. 

 

Needed:

3tbsp olive oil

500g trout, sliced into 2 fillets, deboned and descaled

1 leek

1 lemon

1 tsp jarred diced garlic (or 1 clove diced fresh garlic)

170g fresh or frozen (thawed) spinach

1 cup heavy cream

2 servings cooked rice, hot

1 tsp dried thyme

2 tsp picked capers (or more to taste)

 

Step 1:

 

Cut off the roots and dark green leek sections. Next slice it in two lengthwise. Now, slice it thinly so that you get sections that are shaped like half moons. Once that's done, dump it into a pasta strainer andrun water over it thoroughly for about 5 minutes (leeks get all sorts of debris in them, trust me on this). 

 

Step 2: 

Zest the lemon. You can do this with a tester, a microplaner or a cheese grater - you want to remove the bright yellow part of the skin but leave the white rind.  Once you've got most of the zest, quarter and juice the lemons. If you have a juicer, use it. Otherwise you can squeeze the juice into your fingers over a bowl and use your fingers to strain out any seeds. Set the zest and juice aside.

 

Step 3.

Heat 1 tbsp oil on medium in a skillet. It's ready when if you add a drop of water, it spits and pops in the pan. Add the leeks and garlic. Cook for 3-4 minutes, stirring occasionally. It's really when the leeks are soft and translucent and just starting to turn golden.

 

Step 4,

Add the lemon juice and zest.  Cook until lemon juice is reduced in volume by half, about 5 minutes. While it's reducing, coat your fish fillets in the flour, discarding excess flour. Set aside for step 5. Once the lemon is reduced, add cream and thyme, bring to a simmer. Once simmering, turn heat down to low.

 

Step 5. 

In a separate pan, heat 2 tbsp olive oil on medium-high. Again, it's ready when it spits and sizzles if you add a drop of water. Add the fillets, cook 3 minutes. Flip the fillets.

 

Step 6.

 

While the fillets finish on the other side (set a 4 minute timer) add spinach to sauce and stir. Next, add your rice to the plates and split half the sauce over each rice serving. Top with finished trout. Garnish with caper berries and if you like sliced lemon. 

 

Enjoy! Makes 2 servings. 

 

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Lunch today is a meal smoothie.

 

Heads up: this is fully intended as a meal replacement. It has almost 600 calories. This isn't a snack. On the other hand, it basically tastes like a less sweet Orange Julius. Makes 1 serving

 

Needs:

1 peeled banana

50g avocado

1 peeled and sectioned naval orange

3/4 cup plain yogurt

10g whey protein powder

30 grams hemp hearts.

Optional: brown sugar or honey to taste.

 

Add all of above to a blender cup. Blend till smooth. 

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