Category: Basics and Blends

Basic procedures and custom spice blends

Garlic, Chickpea, and Spinach Soup (with Variations)

2 tablespoons olive oil, plus more for drizzling 1 large yellow onion (about 10 ounces), roughly chopped 4 to 5 large garlic cloves, minced or pressed 1/4 teaspoon fine salt, plus more to taste 1 teaspoon ground cumin 1 teaspoon ground coriander 3/4 teaspoon sweet paprika 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon freshly… Continue reading Garlic, Chickpea, and Spinach Soup (with Variations)

Pressure Cooker Chili

2 cups dry pinto beans (or sub red beans or black beans) SEE NOTES. 1–2 tablespoons olive oil 1 onion, diced 1 pound ground organic beef, chicken, turkey or vegan TVP (1 3/4 cups dry and rehydrated) Textured Vegan Protein or “Soy crumbles”) or soy chorizo! 4 cloves garlic, rough chopped (or 1 tablespoon granulated… Continue reading Pressure Cooker Chili

Horseradish Sauce

1 (8-ounce) jar prepared horseradish, drained well (scant 1 cup) 1/2 cup heavy cream 1/2 cup sour cream 1/4 cup mayonnaise 1 teaspoon granulated sugar 1/2 teaspoon coarse sea or kosher salt Mix the horseradish, cream, sour cream, mayonnaise, sugar and salt in a bowl until well blended. Let stand until ready to serve, about… Continue reading Horseradish Sauce

Doctored Thai Red Curry Paste

1/4 cup lightly packed cilantro leaves and stems (white roots, too, if available) 2 cloves garlic, roughly chopped 1 shallot, sliced 1 fresh hot red chile, seeded and roughly chopped 2 tablespoons prepared Thai red curry paste 1 tablespoon coconut oil 1 tablespoon grated fresh ginger 1 lemongrass stalk, tough outer leaves trimmed off, inner… Continue reading Doctored Thai Red Curry Paste

Char Siu (Chinese BBQ Pork)

3 pounds boneless pork shoulder/pork butt (select a piece with some good fat on it) 1/4 cup granulated white sugar 2 teaspoons salt 1/2 teaspoon five spice powder 1/4 teaspoon white pepper 1/2 teaspoon sesame oil 1 tablespoon Shaoxing rice wine 1 tablespoon soy sauce 1 tablespoon hoisin sauce 2 teaspoons molasses 1/8 teaspoon red… Continue reading Char Siu (Chinese BBQ Pork)

BBQ Char Siu Roast Pork on the Grill

For the marinade: 2 pounds boneless pork shoulder (900g, select a cut with some good fat on it) 2 tablespoons sugar 2 teaspoons salt 1/2 teaspoon five spice powder 1/4 teaspoon white pepper 1 tablespoon Shaoxing wine 1/2 teaspoon sesame oil 1 tablespoon hoisin sauce 2 teaspoons molasses 3 cloves minced garlic 1/8 teaspoon red… Continue reading BBQ Char Siu Roast Pork on the Grill

Fried Brown Rice

The basic process: Follow these steps in the order below, and you’ll make perfect fried brown rice every time. Steam the brown rice Marinate the meat Prepare the sauce Scramble eggs Sear the meat (Beef Fried Rice is Judy’s favorite, so that’s what we made for this recipe!) Stir fry all the Fried Brown Rice… Continue reading Fried Brown Rice

Perfect Buttermilk Pancakes

2 cups all-purpose flour 3 tablespoons sugar 1½ teaspoons baking powder 1½ teaspoons baking soda 1¼ teaspoons kosher salt 2½ cups buttermilk 2 large eggs 3 tablespoons unsalted butter, melted Vegetable, canola or coconut oil for the pan Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together… Continue reading Perfect Buttermilk Pancakes

Manicotti

Olive oil, for greasing the dish Salt and pepper 1 (8-ounce) box manicotti shells (about 14) 1 1/2 pounds (3 cups) whole-milk ricotta cheese 8 ounces (2 cups) shredded mozzarella cheese 1/2 cup freshly grated Parmigiano-Reggiano 2 tablespoons chopped fresh parsley, plus more for garnish 1 garlic clove, minced 1/8 teaspoon freshly grated nutmeg 1… Continue reading Manicotti

Baked Ziti

1/4 cup olive oil 1 large yellow onion, finely chopped 4 cloves garlic, finely chopped Kosher salt and freshly ground pepper 2 tablespoons tomato paste 1 (28-ounce) can whole peeled tomatoes, packed in juice 1 (28-ounce) can tomato purée or sauce 3/4 teaspoon red pepper flakes (optional) 16 ounces/1 pound ricotta 1/2 cup heavy cream… Continue reading Baked Ziti

Classic Lasagna

For the Sauce 2 tablespoons olive oil 1 pound Italian sausage, sweet or hot (optional), casings removed 1 large yellow onion, finely chopped 2 garlic cloves, finely chopped Kosher salt, freshly ground pepper 2 tablespoons tomato paste 1 (28-ounce) can whole, peeled tomatoes 1 (28-ounce) can crushed tomatoes For the Assembly Kosher salt 1 1/2… Continue reading Classic Lasagna

Baked Chicken Tenders and Dip

For the Dip 1 1/2 cups full-fat Greek yogurt, labneh or sour cream 1/4 cup finely chopped chives 1/4 cup finely chopped parsley 2 tablespoons finely chopped dill 2 tablespoons fresh lemon juice 1 small garlic clove, finely grated or chopped Kosher salt and freshly ground pepper For the Chicken 1 1/2 pounds boneless, skinless… Continue reading Baked Chicken Tenders and Dip

Sazon Seasoning

2 tablespoons fine sea salt 2 tablespoons ground annatto or sweet paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon ground turmeric 1/2 teaspoon ground black pepper In an airtight container, combine all ingredients. Cover and shake well to incorporate.

Basic Roast Turkey Breast

1 3- to 6-pound turkey breast 2 tablespoons olive oil or melted butter Salt and freshly ground black pepper Heat oven to 450 degrees. Place turkey in roasting pan; brush with oil or butter, and season with salt and pepper. Place turkey in oven, and roast for 40 to 60 minutes, depending on size, basting… Continue reading Basic Roast Turkey Breast

Step-by-Step Turkey Roasting

Preheat oven to 450. Remove plastic rack. Place turkey in roasting pan, the place on a baking sheet for stability. Remove the giblets and neck. Save to stock or freeze for later use. Add 1 cup turkey or chicken stock or water to roasting pan along with any additional vegetables. Place turkey in preheated oven,… Continue reading Step-by-Step Turkey Roasting

Crumpets

Ingredients 450 g Plain Flour 1 Tsp Soft Brown Sugar 7 g Dried Yeast 350 ml Milk 350 ml Fizzy bottled water 1 Tsp coarsely ground sea salt 1/2 Tsp Bicarbonate of soda Cooking Oil Sift the yeast and flour in to a large mixing bowl. Add the sugar and mix together. Heat the milk… Continue reading Crumpets

Classic Tomato Soup

4 tablespoons ghee, butter or olive oil (the ghee is good!) 1 extra-large onion, diced 1 cup carrots, thinly sliced (or one red bell pepper) or use both-the best!!) 2 lbs fresh tomatoes ( or one, 28-ounce can of San Marzano Tomatoes) 1 cup water plus 1-2 bouillon cubes (chicken or veggie) 2 tablespoons honey… Continue reading Classic Tomato Soup

Basic Grilled Vegetables

What vegetables to grill? eggplant- slice in rounds or wedges. Grilling is one of the best ways to cook eggplant! summer squash- cut in thick slices. These cook quickly! mushrooms- grill whole with gill side down first. They will hold more of their juices this way. peppers- find the flatter side and slice so more… Continue reading Basic Grilled Vegetables