Assassin Force Academy: Lightsaber Power Cell

[Maia]

Phantos Recipe #2: Avocado BLT Egg Salad (adapted from Stupid Easy Paleo)

Makes 2-3 portions.

Ingredients:

1 avocado

6 hard-boiled eggs

1/2 cup chopped scallions

3/4 cup grape tomatoes sliced in half

4 bacon strips, cooked until crispy

Salt and pepper to taste

Optional: Smoked Tobasco hot sauce

Instructions:

• Hard boil your eggs. Once done, peel and put into mixing bowl.
• While the eggs are cooking, cook your bacon until crispy using your preferred method.
• Add avocado to eggs. Mash until combined. (I bought a potato masher just for this recipe.)
• Crumble bacon into mixture. Add scallions and tomatoes. Mix well.
• Salt and pepper to taste
• Optional: Add a few dashes of hot sauce

Review: When I first found this recipe, I was a little skeptical. I like all of the ingredients, but wasn't sure how they'd combine. Once I made it, I wrote it down and added it to my recipe book. It is really good. I've experimented with it a little, adding more spice with pinches of cayenne pepper sometimes, but honestly it doesn't really need it. I've never had the ground garlic that the original recipe calls for, but it doesn't sound terrible. I usually eat this right out of a bowl, but I think it'd be good as a filling for lettuce wraps. I've also tried it as a sandwich with portobello mushroom caps as bread replacements, but the mushrooms were a little big to eat comfortably.

 

 

I just made this and it's AMAZING. Thanks for posting. 

[raptron]

Spicy Black Beans + Sausage

 

• 1 can black beans, drained and rinsed
• 1 onion, diced
• 1 green pepper, diced
• 2 chipotle peppers in adobo sauce, diced (seeded if desired)
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 3 links of sausage (I used chicken jalapeno sausage), sliced and diced
• 1 cup of water

 

Add all ingredients to a pot. Simmer for 30 minutes. Eat with rice and sour cream or whatever you want. 

Review: Spicy, delicious, nutritious and fibrous...? Enjoyed with rice and greek yogurt instead of sour cream. Dipped with some tortilla chips too. Spicylicious.

 

Chicken Spinach Sautee

• 2 chicken breasts, sliced into 3/4 inch pieces
• 2 cloves garlic
• 1 onion, diced
• Pinch of salt
• 1 bag washed baby spinach
• 1/3 cup of water
• Juice of one lemon
• Parmesan, shredded, to taste

 

Heat skillet on medium-high heat with some cooking oil of your choice. When skillet is hot, pour in the chicken breasts and let cook for a few moments, moving when browning. Add in the onion and garlic and brown with the chicken. Add salt. When the chicken looks mostly cooked through but not 100% done yet, add the spinach and pour water around the edges to clean up the delicious pan brown bits and help steam your spinach. Add the lemon juice. When spinach is cooked through and liquid is largely evaporated, remove from heat. Sprinkle shredded parm on it. Devour.

 

Review: Savory and balanced. Would be great with some potatoes or over pasta. Maybe consider adding in some artichoke hearts next time.

[mediaguy99]

Italian Sausage and Veggie Surprise!

 

One Italian sausage

1 tsp Garlic Festival Garlic and Parmesan herb mix

.5 Tbsp soy sauce

1C mixed veggies (I use carrots, peppers, edamame, peas, and string beans)

Water

 

Cook the sausage in a cast-iron skillet. When the sausage is not quite done, cut into slices about 1/4" thick and add the veggies, soy sauce, 1/4 C water,and herb mix.  Cook for about 5 min.

 

Serves one.

 

Yum!  New spice mix from my mom, added with just a little soy sauce for the salty flavor.  

[Nnimn]

Okay so I've been making these but haven't had time to post them so I'm gonna post the pic and then the recipes.

 

Here's the four recipe pics:

 

[Nnimn]

1st Vegetable of choice: Tomatoes! Because even though they are a nightshade I love them.

GF Dairy Free Egg Free Pizza -bottom left pic

For the sauce just use crushed tomatoes with some salt and maybe some garlic and pepper.

As toppings I roast some fresh tomatoes as well as onions, mushrooms and whole garlic cloves in the oven first and then put them on with the basil, cheese and pepperoni. 

First let yeast bloom - 

Mix:

1 Tbs warm honey, agave or maple syrup

1 Tbs Fast Acting Dry Yeast

1.5 Cups Warm Water

Set aside. Then mix:

 3 cups of a gluten free flour blend (with xantham gum, or if it doesn't contain it -add about 1 Tbs)

1-2 tsps Salt.

Then add to yeast mixture:

 2 Tbs of oil 

1 Tbs cider vinergar or lemon juice  

Combine with dry ingredients. Mix well and split one ball for freezing and the other for use. You may need a Tbs or 3 of extra flour but it shouldn't be very thick. 

Cover pizza pan with parchmant paper and spread crust with hands. I let it sit a bit in the bowl in a warm area with a damp towl over it before putting it on the pan and baking. 

Prebake crust 10-15 mins at 425. I used buffalo mozerella in this pic but I have also done this with homemade cashew cheese and it turned out amazing.  I then baked it till the bottom brown. 

Review: This was awesome. I've made it twice and this time I fed it to my non-healthy-food-eating friends and they loved it just as much as I did. 

 

2nd Vegetable of Choice:

LETTUCE! Because, let's face it, it's healthy and cheap and what's not to like?

So the recipe: 

Thai Coconut Cilantro Lettuce Wraps -Top right pic

In blender combine 

2-3 Tbs of Lemon/Lime Juice (throw in some fresh zest if you want also), 1 bunch of cilantro, .5 to  1 Tbs of Fish Sauce or GF Soy Sauce, 1 can coconut milk and some fresh garlic (all of this to taste) and let this marinate on some skinless chicken thighs. (if you do less Fish Sauce just add some extra salt)

After a few hours grill the chicken and heat the sauce in a pan and cook it down a bit. I let it cool, shred up the chicken and add things like green onions and avacado and use the sauce as a dressing. This is the picture before I put it together and added the dressing. 

Review: I didn't have a grill so I broiled mine on a broiling pan and when I reheated them for lunches I fried them. It turns out really good but I often find it needs more salt cause I'm always really shy of using too much fish sauce. 

 

3rd Veggie of Choice:

Brussel Sprouts -they have a bad reputation because they're nasty when cooked wrong so helping change this misrepresentation by sharing their amazingness just seems fair.

Bottom right pic -Easy one here: 

Cut brussel spouts into quarters -Toss with Salt, Pepper, Safflower or Avacado Oil, Garlic and Goat or Sheeps Romano and bake at 400 until crisp and slighly black on edges. Or you can broil them. I cook my about 20-30 mins. It depends on if you want them really crispy or not. 

Review: These turned out awesome, it's probably my third or fourth time making them this way and I discovered this time that I like them sliced smaller so they cook faster and get more crisp. But they also burn easy so I watch them carefully.

[Nnimn]

Okay so this last one is a bit more complex:

 

Thai Red Curry - featuring BELL PEPPERS. 

-top left pic

Prep -In a pan heat 3-4 tbs of Safflower Oil and add about 3 heaping tbs of red curry paste, 1 tbs of fresh garlic, 1 tsp ginger paste and let it bloom. (heat till it's nice and aromatic -don't let it burn though! Stir and keep it low.) You will add everything else to this. 

1) Add a chopped bell pepper and saute until it gets softish. 

2)Then add a can of coconut milk and a can of coconut cream and let the flavors seep in on low for about 5-10 mins. 

3)add a can or two of chicken broth depending on how creamy you want it.  

4Add 4 cut up boneless skinless chicken thighs -slice them super then while still partially frozen so they cook in just a couple mins. 

5)Also have some basil sliced very thinly as well as about a half of a bunch of green onions and add these in at the end, they only need to cook for maybe 5-8 mins in a simmer. 

 

Review: I love this recipe, but though I've always made it I didn't get the idea to bloom the pastes  till I read a Thai blog and it really mellowed and blended the flavors. It takes a bit more time but it was awesome. However next time I'd try popping everything in a blender before step 4 as the bottom of the soup gets kind of seasoning heavy and chunky/gritty.  I served it over jasmine rice and also ate it as soup the next day. 

[Jayniana Jones]

This is a very handy recipe we make when we are know we need fast lunches. It takes about 20-30 minutes to make (this includes prep).

 

Asian Turkey Burgers 

Ingredients

1 egg

2 T soy sauce

2 tsp sugar (optional this makes it more of a teriyaki version)

1/2 cup dry bread crumbs (I skip this if I will be eating them because bread bothers me, however doing so makes them more crumbly because there isn't a binder)

1 garlic clove minced

1/2 tsp ginger

12-16oz ground turkey

1-2 shredded carrots

chopped green onions

 

Mix everything together. Make into patties and cook about 6-8 minutes per side.

 

**We have also done these burgers with chopped spinach, finely diced peppers, and onions. The more finely the items are chopped the better the texture.

 

Lately, the turkey burger we've been getting must have more liquid in it. I'll probably adjust the amount of bread or just have it as crumbled burgers.

 

It is enjoyed by everyone in our house. I actually prefer them cold which is nice for a grab and go meal.

[Suzaqu]

Dancezwithkittehz recipe #4, Spicy cashew chicken

I decided to revisit one of my favorite recipes and throw in a few twists just for testing purposes. Recipe here:

http://rasamalaysia.com/spicy-chicken-with-cashew-nuts/2/

Made this for dinner tonight and it was delicious! Thank you for the recommendation and the suggestion to double it!

[Waldgeist]

Recipe #2

 

Cheesy Cauliflower Sticks

 

Ingredients:

1 head of cauliflower

4 eggs

300 g of mozzarella cheese

various other cheeses (like parmesan)

oregano, salt, garlic

 

 

1)Preheat the oven to 220°C

2) Chop the cauliflower in little pieces and then turn it into cauliflower rice with a blender.

3) Put the cauliflower into the microwave for 8-10 minutes (highest setting).

4) Put the rice, the eggs, 3 quarters of the mozzarella and the condiments in a big bowl and mix everything.

5) Put mixture on a large baking sheet and shape it rectangular. Bake for about 25 minutes (it should be nice and golden at the end).

6) Then put the rest of the mozzarella and the other cheese on top and bake for another 5 minutes.

 

Review: It took a little longer than the recipe told me, 1,5 hours instead of 50 minutes. But with practice (and a better blender) it would get better, I think. Taste is very cheesy, so yumm. Even my dad liked them, although it is pizza-like only by visual comparison.

[starsapart]

Sauteed Beet Greens & Sausage

 

This is stupid easy.  STUPID easy.  But makes an awesome, tasty, and vitamin-filled breakfast.  And most people don't know you can eat beet greens.... or how to cook them, so!  Instead of throwing the greens on your beets out, as many people seem to do, make a tasty breakfast!

 

Ingredients:

• Greens from 1-2 beets


• Sausage of your choice


• Olive oil


• Optional: 2 eggs

Instructions:

1. Thoroughly wash your beet greens to make sure no dirt remains.  Beets are notorious for still being dirty at the store.


2. Heat a pan with a splash of olive oil on medium heat


3. IF YOUR SAUSAGE IS RAW, start cooking that first and make sure it is cooked at least halfway through before adding veggies


4. Cut off the red stems of your beet greens and chop into small pieces, dump into the pan and cook for ~5 minutes until the color darkens.  If using fully cooked sausage, add it here as well.
   
5. In the meantime, chop your beet green leaves into smallish pieces (they will cook down), then dump them into the pan as well


6. If using eggs, add them here.


7. Sautee/scramble for another  ~5 minutes, then serve!

The main trick - DON'T SEASON as you cook.  Or if you must, season very slightly.  Beet greens get crazy salty with even a bit of seasoning (they seem to have a natural saltiness), and most sausage has salt too.  If you're adding eggs, a bit of seasoning may be warranted, but you can always taste and add it later.  Makes one breakfast - the greens cook wayyyyyyy down so it's not huge.  Tastes better than sauteed spinach in my humbe opinion.  Full of nutrients.  And lets you use up something that you may otherwise hjave thrown away.  WINNING!

[Darth Yoga]

Cloud Bread:

3 large eggs

3 oz cream cheese

1/8 tsp Cream of Tartar

 

I tried this, and it got good reviews from my partner who is on a keto diet. He said they were like little souflee-type pancakes. I made them plain, just to see how they'd turn out, and he said that they really need some added SOMETHING for flavor. He melted some butter with cinnamon, and dipped them in that, but said that savory with garlic/etc would also be good. We will definitely make these again.

 

Personally, I didn't care for them, but I can have grains, so I have higher standards. 

[Waldgeist]

Recipe #3

 

Cheese-Veggie Pasta Sauce

 

Ingredients:

1 onion

2 carrots

1 long bell pepper

200g sour cream

200g cheesespread

coconut oil

Water

seasoning

 

1) Heat the oil in the pan while you chop the onion.

2) Put the chopped onion in the pan.

3) Chopp the carrots and the pepper and then put them into the pan as well.

4) Fry everything a little bit, then add some water, take off from the stove and use a hand blender to make it smooth.

5) Back on the stove, add more water, the sour cream and cheesespread. Cook for another five minutes or until it is one smooth mixture.

6) Add seasoning as you like and serve with pasta.

 

 

Review: It has a very rich yet kind of fruity taste.  Pretty easy and actually very fast to make. I was done in like 10 minutes!

[Anim07734]

Congratulations to annyshay and Ninmn for most progress (100%) this week!

 

You've each earned an Overcharged Power Cell.

[tenaciousglee]

Recipe #2 - Hobo Stew

Apparently Hobo Stew is a bit of a catch-all for any kind of stew with a variety of thrown together ingredients. Here's my version:

1 chopped onion
1 chopped red pepper
1 tbsp olive oil
2 cloves minced garlic
1 lb hamburger
2 tbsp all purpose flour
3 medium potatoes, peeled and diced
1 cup diced carrots
4 cups frozen green beans
1 can diced tomatoes
1 can corn
2 cups beef broth
1 cup chicken broth
1/4 cup porter
1 tsp salt
dash of Worcestershire sauce

In a heavy pot, heat the oil over medium-high heat. Add the onion and peppers and cook until softened. Add the garlic and hamburger. Cook and stir until the meat is browned. Sprinkle in the flour. Cook and stir for 3 minutes. Add the beef stock, chicken stock, and porter. Stir in the tomatoes, corn, carrots, potatoes, and green beans. Add Worcestershire sauce and salt. Stir, cover and simmer over medium-low heat for 1-1/2 hours, or until veggies are tender, stirring occasionally. Taste and adjust seasonings as needed.

 

Review: Good, but not great.  The recipe I borrowed from called for 3 cans of V8 (tomato juice) instead of the chicken broth and beer. That probably would have added a little more flavor.  I still enjoyed it and had 3 bowls.

[Anim07734]

Gross Soup

 

2 c water                                                         2 c diced potatoes

½ c diced carrots                                             ½ diced celery

¼ c chopped onion                                          1 tsp salt

¼ tsp pepper

 

White Sauce:                                                   ¼ c butter

¼ c flour                                                          2 c milk

2 c cheddar cheese, grated                              1 c ham, cubed

 

In pan combine water, celery, potatoes, carrots, onion, salt and pepper.  Boil 10- 12 minutes.

At the same time, in separate pan, melt butter and add flour, stir until smooth.  Slowly add milk and cook until thickened, add cheese.  Stir until melted.

Add white sauce and ham to vegetables that have NOT been drained.  Heat through, serve.

 

 

Review:  This soup earned it's name the first time my parents made it when a cousin declared "this soup is gross; I'll take the hit and finish it so you don't have to."  It's lived up to that sentiment every time I've made it as well, including today's batch when 2 friends asked for the recipe after their first bite.  My only complaint is that the recipe is far more involved than I generally prefer, clocking in at almost an hour of prep and a whole 2 pots used.

[Waldgeist]

Recipe #4

 

Tomato-Cashew-Soup

 

Ingredients:

can of sliced tomatoes (little pieces)

1-2 handfull of cashews

1/2 onion

some oil

curry powder

other condiments as you like (for example oregano)

 

1) Put the oil in the pan and heat it up.

2) Chop half an onion into little pieces and put it in the pan

3) Grind the chashews in a mortar and put them into the pan, too.

4) Fry everything for 5-10 minutes, don't forget to stir. During the last 1-2 minutes put some curry powder in.

5) Meanwhile open up the can and put it in a pot. Heat it up and season it with curry powder and other condiments.

6) Put the content of the pan in the pot and stir everything. Optional: Blend everything to make it smooth.

7) Serve with 1-3 whole cashews on top of each bowl.

 

Review: Easy and fast to make, especially if you don't blend it, like I did. And it tastes asialicious!

[tenaciousglee]

Recipe #3 - Noodles, Chicken, Artichokes, Red Pepper

• 12 ounces whole-wheat bow-tie pasta
• 1 tablespoon extra-virgin olive oil, divided
• 12 ounces boneless, skinless chicken breasts, trimmed and thinly sliced
• Salt & freshly ground pepper, to taste
• 2 small red bell peppers, thinly sliced
• 2 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 1/4 cup balsamic vinegar
• 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried
• 1 9-ounce package frozen artichoke hearts, thawed, or 1 14-ounce can, rinsed

PREPARATION

• Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse under cold water until cooled. Set aside.
• Heat 2 teaspoons oil in a wok or large nonstick skillet over medium-high heat. Add chicken and sauté until no longer pink inside, 2 to 4 minutes. Season with salt and pepper and set aside.
• Add the remaining 1 teaspoon oil to the pan. Add peppers and garlic, and sauté until the peppers are tender-crisp, 2 to 3 minutes. Add to the reserved chicken.
• Add broth and vinegar and rosemary to the pan and bring to a boil. Add artichokes and the reserved pasta and cook until heated through, 2 to 3 minutes. Return the reserved chicken mixture to the pan and toss with the pasta. Taste and adjust seasoning. Serve warm.

Review: A little underwhelming, though it was easy to make and full of stuff I love. I think I need to get creative with the spices.

[Spear Warrior]

Fourth recipe:

 

Oatmeal Banana Pancakes

 

Ingredients:

2 Bananas

2 dl oatmeal (I use rolled oats)

2 eggs

1 dl milk or water

1 teaspoon baking soda

1 teaspoon vanilla sugar

 

Mix all the ingredients. Use a blender if you have one, otherwise I recommend you crush or cut the bananas to small pieces first.

 

Fry pancakes in a pan. Serve with blueberry jam (or something similar tasty) on top.

 

 

Review:

Easy to make. Fairly healthy. Tastes good. And all the main ingredients are ones I usually have a bunch of for other meals. I may just have found a new go-to meal when I don't know what else I want.

[raptron]

#3 Spicy Broccoli with Cashews

• 1 tbsp cooking oil
• 2 cloves of garlic, diced/pressed
• 3 stalks of broccoli, diced and stems thinly sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp sriracha
• Handful of roasted cashews

 

Heat the oil over medium heat in a skillet, add garlic and cook until fragrant. Add diced broccoli and stir fry for 5-6 minutes until bright green and slightly softened. Reduce heat. Add soy sauce, sesame oil, sriracha and toss to coat. Remove from heat. Mix in cashews. Eat.

 

Review: This was a pretty basic side. I may do something closer to a sweet-sour sauce or add ginger next time for a bit more complexity. Mostly just tastes like crunchy sriracha broccoli. 

[Alexandrite]

Leftovers into Beef Stroganoff

We cooked up a nice juicy beef roast in the pressure cooker a while back (recipe on a previous page) and had leftover meat, so this is what we made:

- Chopped cooked beef

- Leftover sauce from said beef, or mix up a gravy

- a cup or so of vegetable/beef broth (use as needed)

- egg noodles cooked and ready to toss in

- peas (or other veggies as wanted, steamed)

Toss all ingredients except broth together in a big pan and add broth liquid as needed while heating up and simmering sauce to desired thickness/consistency.

Review:

It was pretty good the first time we had it, made fresh after the beef roast. But it was even better tossed in a ziploc and frozen for a few weeks. The flavors had time to meld and reheating it did something magic to it (the egg noodles stand up well to freezing). I ate it for dinner and then lunch today, haha.

Sent by my Navi-powered device!

[Lokesbrah]

The first recipe, I'll call it:

THE WHAT'S IN MY FRIDGE?!

 

2 eggs

one can of tuna

1 garlick

3 sausages

1 pack of instant noodles (Ditch the flavoring)

mix of Chinese veggies (I get a bag of frozen of these, a bag contains soy, beans, onions, and some stuff that I don't even know)

1 carrot

1/4 or cucumber

 

Begin by boiling the water and start making the noodles. While that goes, put up a bit of olive oil in the pan and cut the garlic. Add mix of veggies until satisfied (it's a lot for me) and leave it to simmer up. After a while, cut the carrot and the cucumber and at them to the pan. NEVER STOP MIXING. Add the sausages to make sure they get made.

By now the noodles are cooked, so take them out of the water and mix it all up in the frying pan. Mix the 2 eggs and add the tuna to the pan and NEVER STOP MIXING. For bonus added two slices of cheese to melt over the pasta.

 

Review:

This is my to go meal whenever I can't (or simply didn't) planned out my cooking. The eggs and cheese provide the protein I need, while the pasta has hydrocarbons and the rest is there because, I don't know, it tastes good. It's simple to cook and I basically open the fridge and start adding up. Sometimes it tastes great. Other times, not so much. But it is a great source of energy.

[raptron]

#4: Beer Braised Country-Style Pork Ribs

• 4 lbs country-style pork ribs, bone-in or boneless
• 1 onion, diced (totally counts as a veg)
• 1 bottle of beer
• 1 tsp worcestershire sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 1/2 cup barbecue sauce
• Optional 1/2 cup jerk marinade

Heat a large pot with a cover (dutch oven would work great) and sear the pork ribs on all sides. Remove and set aside. Reduce heat and cook down diced onion until translucent and slightly golden. Add pork ribs back in, pour beer over the top. On the side, mix together worcestershire sauce, soy sauce, honey, apple cider vinegar into bbq sauce. If you are adding the jerk sauce, mix this in as well. Pour over ribs with beer. 

 

Cover pot. Cook on low for 2-3 hours, until meat has pulled away from the bones if you are using bone-in or shreds easily with a fork. Remove meat from liquid. Reduce liquid over medium-high heat for 5-10 minutes until sauce has thickened to a desired consistency. Skim fat from the top if you want. Put meat back in sauce. Eat with rice, plantains, potato... many veg... anything you want, dude. You're the boss.

 

Review: Eating it with rice and broccoli and extra hot sauce. I used some great jerk marinade in it as well so its spicy, sweet, and complex. Love this.

[Iceburner]

Iceburner's recipe #1

Glutenfree pork schnitzel with cucumber salad and potatoe wedges

for 2 persons:

cutlets 250g
potatoes 600g

for the salad:
1 cucumber
1 head of lettuce
1 spring onion
1/2 lemon
dill 5g
sour cream 75g

for the coating:
coarsely chopped hazelnuts and/or almonds 50g
almond flower
1 egg
pepper / salt

What to do:

1. Pre-heat oven to 220°C, take the cutlets from the fridge so they can get to room temperature
2. Clean, peel and cut potatoes into wedges. Mix them with oil, salt and pepper and put them on a baking tray. Bake them in the oven for 25-30 minutes and turn them around once in a while.
3. Clean salad ingredients and cut the cucumber, lettuce and spring onions. Chop the dill and press the lemon. Mix the lemon juice with the sour cream and salt, pepper and eventually a pinch of sugar. Add the other chopped and cut salad ingredients.
4. Now for the schnitzel, pat them dry with some kitchen paper and eventually pound them until they are about as thick as your pinky. Prepare 3 plates. The first with almond flower, the second with the raw scrambled egg and the third with the coarsely chopped nuts.
5. Put some oil in a pan and fry the schnitzels from both sides for 3 minutes each side.
6. Put food on plate and enjoy!


Review:
We had this last weekend and while my wife's comment on the hazelnut-almond-crust was just "interesting", I think what she really meant was delicious. Yes, everything was very yummy. I was surprised to have so much salad, but was very happy about it.

 

Vegetable of choice: cucumber
 

[Nightshadow]

Nightshadow Recipe #3

 

Taken from Madhur Jaffrey's World Vegetarian. This book is amazing. Everything in it is perfect. Madhur is the newest Patron Saint of Delicious Things in our house.

 

Bean Curd with Hot Sauce

5 teaspoons soy sauce

1 1/2 teaspoons chili paste with garlic

1 teaspoon sugar

1 teaspoon sesame oil

3 tablespoons vegetable stock or water

2 tablespoons canola oil

2 scallions cut into rings (white and green)

3 slices of peeled fresh ginger

2 garlic cloves mashed and peeled but whole

1 pound firm bean curd, cut into 1/3 inch dice

1 tablespoon finely chopped cilantro

 

Combine the soy sauce, chili paste, sugar, sesame oil, and stock in a small bowl. Stir to mix.

Put the oil in a wok or pan and set over high heat. When hot, add the scallions, ginger, and garlic and stir for 30 seconds for 30 seconds. Add the bean curd. Stir for 30 seconds, then add the soy sauce mixture, stir, and bring to a boil. Cover, turn the heat down to low, simmer gently for 5 minutes. Add the cilantro and stir to mix.

 

Review: This was simple but delicious. In the future I would dry the bean curd (tofu) more and maybe use extra firm. I would also up the chili paste and soy sauce a lot or just add more on the plate to taste. It pairs great with rice with more soy sauce.

[starsapart]

Fourth recipe:

 

Oatmeal Banana Pancakes

 

Ingredients:

2 Bananas

2 dl oatmeal (I use rolled oats)

2 eggs

1 dl milk or water

1 teaspoon baking soda

1 teaspoon vanilla sugar

 

Mix all the ingredients. Use a blender if you have one, otherwise I recommend you crush or cut the bananas to small pieces first.

 

Fry pancakes in a pan. Serve with blueberry jam (or something similar tasty) on top.

 

 

Review:

Easy to make. Fairly healthy. Tastes good. And all the main ingredients are ones I usually have a bunch of for other meals. I may just have found a new go-to meal when I don't know what else I want.

#4: Beer Braised Country-Style Pork Ribs

• 4 lbs country-style pork ribs, bone-in or boneless
• 1 onion, diced (totally counts as a veg)
• 1 bottle of beer
• 1 tsp worcestershire sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 1/2 cup barbecue sauce
• Optional 1/2 cup jerk marinade

Heat a large pot with a cover (dutch oven would work great) and sear the pork ribs on all sides. Remove and set aside. Reduce heat and cook down diced onion until translucent and slightly golden. Add pork ribs back in, pour beer over the top. On the side, mix together worcestershire sauce, soy sauce, honey, apple cider vinegar into bbq sauce. If you are adding the jerk sauce, mix this in as well. Pour over ribs with beer. 

 

Cover pot. Cook on low for 2-3 hours, until meat has pulled away from the bones if you are using bone-in or shreds easily with a fork. Remove meat from liquid. Reduce liquid over medium-high heat for 5-10 minutes until sauce has thickened to a desired consistency. Skim fat from the top if you want. Put meat back in sauce. Eat with rice, plantains, potato... many veg... anything you want, dude. You're the boss.

 

Review: Eating it with rice and broccoli and extra hot sauce. I used some great jerk marinade in it as well so its spicy, sweet, and complex. Love this.

 

These both look delicious BUT neither meets the requirement of including a vegetable.