#just throw some fine chopped or frozen veggies into the bowl with the rice and cook normally

[jakey-beefed-it]

3 Kingdoms Chicken Recipe

This one's a little more involved than burrito glop, but I'm up to making it most nights and I'm a depressive lump who can barely drag himself out of bed half the time so it's gotta be relatively low-spoons, right? Right.

First things first: the name is a joke. It's got nothing to do with the 3 kingdoms period in Chinese history. Instead it's because the dish includes chicken (animalia), lots of veggies (plantae) and mushrooms (fungi).

You will need:

rice and a means of making rice

a big pot

a pan (if you've got non-canned chicken)

boneless chicken breasts, thighs, or canned chicken

butter or sesame oil

cream of mushroom soup concentrate

chicken broth

bok choi, broccoli, carrots, mushrooms of your choice.

seasonings of your choice.

My seasonings:

powdered garlic (lots)

onion flakes (also lots)

soy sauce (not as heavy as the garlic but not light)

kitchen bouquet/maggi (a modest amount)

fish sauce (a modest amount; like a single 'bloop' per can of soup. you can sub with oyster sauce if you've got that instead; both are good, if a bit different end results)

lemon juice (added in to cut the flavor if it gets too heavy/dark, to taste)

pepper (as desired)

sesame seeds (as desired)

chilli powder (as desired; I go light, you do you)

Prep:

Chop up your vegetables (and mushrooms if they're not pre-cut)

Defrost your chicken, tenderize it such that it's relatively flat and will cook more evenly.

Cooking:

Dump the can(s) of cream of mushroom concentrate into the big pot. Add about half a can's worth of chicken broth per can you're using. Set the burner to a low-ish heat, like 3 to 4.

Add your seasonings to the soup, stir thoroughly. Add your vegetables and turn the heat up to 4 or 5. Cover so it heats up faster, but leave the lid off once it's bubbling well so some of the liquid can boil off.

Make your rice. I recommend about a cup of rice per person you're serving, but maybe you really like rice and want to make loads of it. Don't let me stop you. Minute rice is fine, but you can literally use minute rice proportions (one cup water per cup of rice) to make basmati rice in the goddamn microwave if you don't have a rice cooker. Feel free to add a bit of ginger if that tickles you. I don't always, but sometimes I'm in the mood for it.

Heat up the pan, add a thin layer of sesame oil OR throw a pat or two of butter in and make sure it melts and covers the whole pan. Or do both, fuck, do what you want; rules are made up. Lay out your chicken breasts or thighs and sautee them, flippin' 'em and cutting them open as necessary to ensure they're thoroughly cooked.

Note: There is no such thing as 'medium rare' chicken. That is how you get food poisoning. Don't do it. Cook your chicken all the way through. No more pink should be showing. Love yourself, love your family, cook your food thoroughly.

Serve rice, serve chicken, pour soup/veggies over both. Eat it with a knife and fork unless you're the sort to pick up pieces of chicken and just tear them apart with your teeth.

Alternately, if you're not feelin' it, you can just throw some canned chicken in the pan for a bit, or even directly in with the soup and veggies and serve that over rice. If you're cooking for yourself, just throw it all in one big bowl, eat your fill, and put any leftovers in the fridge for later.

You can also cut up the chicken into chunks if you're gonna eat it with chopsticks, or if you just like it better that way. Ideally you sautee the breasts or thighs whole, then cut them up after they're cooked (they're juicier that way) but you can cut 'em up and then fry 'em if you like, make yourself happy.

This one has a lot more prep time involved (mostly in remembering to defrost the chicken, then tenderizing it, and in chopping up veggies) but you can cut corners by using pre-chopped frozen veggies and/or canned chicken. It's not as good, but it's still pretty great compared to the alternative depression meal of like, a whole sleeve of saltines or a few pre-cooked hot dogs.

There are no hard and fast rules to seasoning. I like to add it as I go, sampling the broth and judging what it needs more of. Too tangy? You overdid the lemon juice; add more carrots and a bit more kitchen bouquet/maggi. Too salty? You overdid the soy sauce; add more carrots and a bit of chilli powder to hide it from the people you're serving it to. You'll know, at least, for the next time.

[supercantaloupe]

[image ID: a tumblr post reply from user thats-the-moon-grey that reads “Okay genuinely I have not been using my rice cooker enough in my dorm this year I’m so 👀👀👀 to know how you make dorm soup.”]

@thats-the-moon-grey​ okay i’m prefacing this by saying my rice cooker is slightly fancy and if yours Literally Only Cooks Rice (i.e. doesn’t have other functions like steam/slow cook) i don’t know if this will work for you. however you can also just use a pot on a stove and that works great as well

throw half a cup of brown rice, half a chopped onion, half a sweet potato (i cut it into thin quarter slices), and a garlic clove (smashed or sliced thin) into 3-4 cups chicken broth (homemade is best). you can then either slow cook that for 2 hours or boil/simmer it for about 30 minutes depending on what tools you have available. basically cook until the veggies are really soft and the rice is tender. season the broth to taste; i use soy sauce, a splash of (rice) vinegar, a squeeze of honey, and a sprinkle of chili flakes (if your broth is low/no sodium, add salt too). in the last few minutes of cooking, drop in an egg or two to poach in the broth (cook until desired doneness; i like the white set and the yolk runny, about 3-5 minutes).

i usually get two servings for eating right away and then a third serving to go in the fridge from this amount. just reheat and add another egg to enjoy the leftovers! i think adding some chopped leafy greens (like spinach or kale, frozen or fresh) near the end of cooking would also be really good but i didn’t have any.

ive got a soup going in my room for lunch and it smells so good i am so hungry

[easytobevegan]

Budget Vegan Meals

- Instant Ramen: Nissin Top Ramen Soy Sauce and Chili flavors are vegan-friendly, and they typically cost less than $0.50 per pack (depending on location). Add some vegetables, such as carrots, corn and broccoli, to make it somewhat less unhealthy. 

- Peanut Butter and Jelly Sandwich: Peanut butter and jelly both last a long time and, if you forgo the organic and natural varieties, are very affordable to the broke college student (ayyyy). Also, get whole wheat bread. Please. I beg you. It stays fresh forever and is the healthiest option. 

- Fajitas: Get a seasoning packet, load up on cheap veggies (onions, green peppers, corn, etc.), buy a couple cans of black beans and some wraps, and boom! You’ve got your next 6-8 meals. 

- Baked Potato: Buy potatoes in bulk and you’ve got food for days. If you don’t have access to an oven, potatoes taste perfectly fine microwaved. Douse that bad boy in some hot sauce, sriracha, or barbecue sauce for some added flavor. If you’re willing to splurge a little, sautéed spinach and/or kale with garlic and red pepper flakes make an excellent and healthy topping.  

- Pancakes: Super easy and delicious. All you need is some flour, baking powder, salt, sugar, non-dairy milk (soy is usually cheapest), water, and vegetable oil. Top your pancakes with some fruit for added flavor (bananas and strawberries are always good options). 

- Spaghetti: Noodles and jarred/canned sauce. Easy, simple, and cheap. If you have a little extra cash on hand, mix in some veggies (such as broccoli and spinach) for added nutrition. 

- Cereal: Name-brand cereal is going up in price these days, but generic brands are still relatively inexpensive. 

- Oatmeal: You can buy a canister for around $1 and it’ll last for a long time. Mix in some fruit, cinnamon, and sugar for some ~flavor~. Or you could do what I did when I ate oatmeal for the first time and had no idea what it tasted like: eat it plain. Or the second time: with black pepper. Yum...

- Burritos: Beans, rice, lettuce, tomatoes, maybe a little hot sauce. You’re welcome. Don’t want to spend money on wraps? Burrito bowls, my friend! You can always add as many different vegetables as you want, but beans, rice, some kind of leafy green, and tomatoes should always be there. Always. 

- Soup: Whether you buy generic canned soup or make it yourself, soup is one of the budget-friendliest meals you can have. I cannot begin to tell you how much tomato soup with crackers I consumed my freshman year of college. It, uh...was a lot. 

- Salad: They don’t have to be expensive. Buy some greens, cucumber, tomato, shredded carrots, and onion. It’s simple. If you need salad dressing, a little balsamic vinegar and olive oil goes a long way. 

- Tacos: Whether you use crunchy shells or soft wraps is up to you. Either way, the end result will be just as delicious. Instead of beef, use black or refried beans. I recommend adding a splash of lime juice on top for some acidity. 

- Chili: Leave out the meat and double the beans! You could also chop up some mushrooms or crumble some tofu to throw in for a meaty texture, if you need it. Chili freezes well, so make a large batch and freeze what you can’t eat before it goes bad. 

- Fried Rice: Frozen vegetables are your friend here. Peas, corn, and carrots. Fresh mushrooms are also good. Add some tofu for protein! 

[mutantenfisch]

Super quick and cheap look-what-we-have-in-the-fridge meal from today:

Buttered rice with roasted fennel and bell pepper

I didn't go to uni today bc health reasons and mum was away and called me to ask whether I could make lunch for the two of us. We're currently renovating the kitchen, so supplies are scarce.

Here's what I used:

- 1 cup of rice

- 1 stalk (?) of fennel

- 1 bell pepper

- ca 2 cm ginger

- a reasonable amount of garlic cloves

- some butter, 1 bay leaf and salt for the rice

- some salt, black pepper, hot paprika powder and some black caraway for the veggies, also 1/3 cup of veggie stock

Here's what I did:

Toss rice, salt and bay leaf into a small pot without washing rice (aka heathen style)

cover with enough hot tap water to have a solid cm of it above the rice, put lid on top and give it maximum heat until boiling, then turn down heat to lowest stage.

Meanwhile wash fennel and bell pepper, cut off nasty parts and finely slice it. Waste, if not moldy, can be frozen for stock

Crush garlic with flat side of the big knife to make peeling easier, chopp roughly, apply peel and chop procedure to ginger too

Introduce a bit of plant oil or butter to the big frying pan and medium high heat, let the chopped stuff have a party in the hot fat of choice.

Gently stir until garlic browns, then sprinkle spices over veggies, stir, wait until caraway smell is noticeable (30 sec to 1 min) and pour stock. Stir to give every piece of veggies the chance to get a stock bath too. You can turn off that plate and use residue heat for this.

Check the rice in the meantime- almost done, so in goes a generous scoop of butter, stir to distribute it evenly. Turn off that plate completely so the butter melts in the residue heat so you save energy and have time to grab some bowls or deep plates to toss in the finished food

Mixing it up is encouraged if you, like me, never know when too much pepper really is too much pepper. The butter in the rice helps with that and also brings out the other flavours very nicely

The whole process took maybe 25 minutes tops and we got a tasty, light meal for two (or filling meal for one) out of it.

Tips:

The concept of rice with fat + fried other stuff is super versatile! You can experiment with it very easily. Instead of butter you can also use coconut cream or lard or schmalz of any variety. I like the combination of fennel and apple chunks for the veggies, for example. Onions can also always go there but we forgot to buy some. Or you combine carrots and bell pepper or carrots and frozen or fresh peas. Or cherry tomatoes and kidney beans, or you throw in some tiny meatballs, or chicken chunks... the combinations are only limited by what you have in the fridge and what You think goes well together.

And if you realise you've made too much rice - you can store it in the fridge for a few days and throw it in the pan with the next fried stuff. Just remember to ideally add the rice at the end of the process because it only needs to be warmed up again.

[1000-directions]

Hey so I noticed that you cook pretty often and that you seem happy with the results. Do you have any tips/recipes/advice for low maintenance food that I can make when the Depression Hits? Because I live alone and making meals can get so tiresome sometimes

this got super long so i’m going to put it behind a read more!

hi anon! cooking for one is definitely hard and has been a stumbling block for me for a while, for sure. also, it does require a little bit of planning to make sure you have ingredients on hand. this time last year, my depression “eat this so you don’t die” go tos were things like...peanut butter + spoon. this year, i’ve really increased my base level of cooking abilities, which means i can do more when i’m depressed. so like, i never made quesadillas before this year and did not feel confident with the technique. but i practiced making quesadillas when i felt higher functioning and got really good at it, and now it’s something that’s very easy for me to make that i always have ingredients for, so i had like four days in a row this year where i ate nothing but cheese quesadillas because they’re easy and i like them and i did not have the energy for anything else.

so i think the first step is to identify what you’re able to do when you’re lower functioning. maybe that’s just heating up frozen pizza in the oven. maybe that’s hot pockets in the microwave. maybe it’s a bowl of cereal. maybe that is quesadillas but you make them in the microwave, which i still do sometimes when i just Cannot.

and then on days when you’re feeling a little more capable, exceed that boundary. making mac and cheese on the stove used to be a medium-level task for me, but now that i’m better at cooking overall, it has fallen to a low-level task that i can do when depressed. or just cooking a box of pasta and eating it with olive oil and lots of black pepper, maybe some shredded parm and/or lemon juice if i have those.

keeping fresh food when you are only one person is HARD. the only fresh veggies i ever have come from hello fresh. otherwise, i am relying on frozen and canned. my old pattern was always that i’d buy a bunch of fresh veggies and think i was going to cook stuff, and then immediately get depressed and have to throw everything out. that’s no good. now i keep bags of frozen broccoli and green beans and mixed veggies (an also frozen fruit) in my freezer, and they can stay there forever until i need them. i have canned corn and beans and chickpeas. i hate canned soups, but i have some for absolute emergencies.

i used to buy frozen pre-cooked rice, but it took up too much space in my freezer. now i buy the rice you can boil in a bag. one of my easy meals is stir fry. i boil rice in a bag while i figure out my other ingredients (defrosting or steaming some frozen veggies and beating some eggs), and then when the rice is cooked, i run the bag under cold water until the rice cools down. you are supposed to use cold, dry rice for stir fry. i use cool, wet rice, and it’s fine.

if you’re going to make something, make enough to last for a lil while. make the whole box of pasta. make a lot of rice. roast a bunch of vegetables. then when you feel bad, you already have rice and roasted broccoli, and you can added some drained chickpeas and some dressing and you have a nice grain bowl.

this isn’t something i do, but you can also freeze stuff. my freezer isn’t big enough, but my friend who lives alone has always done this. make a big lasagna, freeze individual slices to eat later.

figure out stuff you don’t mind eating day after day. i could eat a pita spread with hummus and topped with feta and cucumbers every single day. YUM. i could eat toast with peanut butter and honey and cinnamon every day. i could eat pasta with olive oil and lemon every day. i could eat frozen mozzarella sticks every day.

and one last thing to think about is CLEAN UP, the bane of my existence. i have a dishwasher, because i promised myself i’d never go without one again. pretty much everything goes in the dishwasher, whether it’s supposed to or not. pots and pans, wine glasses, whatever, i have very few specific things that do not go in there. if you have a dishwasher, use it. if not, try to keep your sink as empty as you can, and make sure that even if you don’t have the energy to clean stuff that day, fill your pots all the way to the top with soapy water and let them chill in the sink. if you still don’t have time the next day, dump out the water and give them new soapy water. if you leave the same water too long, it will get gross. i bought a dish sponge on a wand that dispenses soap, and it’s barely any steps fewer to wash dishes with it, but i feel like i am better at getting around to them since i got it. mine looks like this:

this particular one is called the oxo good grips soap squirting dish sponge, but there are plenty others like this. you just keep it filled up with soap (i always use dawn because i have seen first hand how they get oil off of wildlife, so i always support that company because i support that mission, and i also figure if they can clean a bird they can definitely clean my dishes). then when you are ready to clean, all you have to do is turn on the water and push the button that dispenses the soap and you can scrub away without getting your hands all wet.

cooking tasks can be broken down into things that are more active or more passive. chopping up a bunch of veggies is active. frying things on the stove that need to be constantly monitored is active. throwing some vegetables on a cooking sheet and letting them sit in the oven is passive. using boiling water to cook some pasta or rice is passive. try to minimize the amount of active steps you have to do.

this is how i make quesadillas (i usually make two at once, you can just make one if you want):

heat a v small amount of oil in a pan big enough for my tortilla (sometimes i will use a brush to get the layer all spread out, sometimes i just give the pan a swirl)

wait for oil to heat up (it is hot enough when you flick water droplets at it and they sizzle)

fold two tortillas in half so they make semicircles, then put them in the pan with the straight edges together so they are a circle again

carefully unfold each one to put some shredded cheese inside, then refold

let them cook in the pan for a while. i often will cover the pan with a plate to keep more heat in there so the cheese melts better

wait

check on them occasionally to see if the cheese is melted. this should only take a few minutes. also check to see if the bottom of the tortilla looks toasty.

when the bottom is toasty AND the cheese is melty, carefully flip each one over. do not flip before cheese is melty or it will make a mess.

wait while they cook a few more minutes

eat!

this recipe has built in waiting time. i don’t want to wander too far from the stove, so i try to use this time to do a small task around the kitchen i have been neglecting, of which there are certainly many, especially if i’m feeling blah. i can unload or reload the dishwasher. i can wipe down the counter. i can make cold brew for the week. it is a long enough time that i will get bored if i don’t find a little something to occupy myself, and it is a short enough time that the tasks feel manageable.

i don’t know if any of this is helpful at all. please feel free to tell me more about your cooking abilities or what you like to eat, and i will try to be more helpful 💚

[raisingsupergirl]

A Recipe For a Pho Night

Okay, this typically isn't a food blog, but guys, if you've never had pho, you're missing out. And now that 2020 quarantines have made it even harder to sit down at a Vietnamese restaurant, how will we ever enjoy this most excellent of savory soups? Well, by making it at home, of course! And now that winter's creeping in (it's currently a cold, rainy Sunday as I write this) there's no better time to fill the house with delicious smells! But before you freak out over the ingredients list, don’t worry! Pretty much everything can be substituted, altered, or just left out based on your preferences and availability (I happen to dislike sweet broth, so I didn't use much brown sugar). Even the measurements are only there because SOME of you can't make anything without having exact amounts spelled out (hey, nobody's perfect). The whole point of pho night is to have fun, so get creative, and let your family join in. My daughters absolutely loved picking out their ingredients for the spring rolls and the soup, and watching it all cook right before their eyes really sealed the deal (though they needed my help rolling the spring rolls). And now, without further adieu, here's my recipe for fresh spring rolls and pho (because of their similar ingredients and fun, do-it-yourself assembly, they pair perfectly):

INGREDIENTS

Marinated beef: • 1 brisket (sliced thin) • 4 tbsp oyster sauce • 1 cup soy sauce • 2 tbsp minced garlic

Broth: • 16 cups beef stock (or 3 soup bones if making from scratch) • 1 large onion • 2 golf ball-sized chunks of ginger (what? That's totally a legit measure) • 3 cinnamon sticks • 5 star anise • 4 cloves • 1 tbsp coriander seeds • 4 garlic cloves (optional) • 1 tbsp brown sugar (or to taste) • 1 tbsp fish sauce (or to taste) • 2 tbsp soy sauce (or to taste) • 1 tsp salt (or to taste)

Noodles: • 1 box rice noodles (I used thin in this recipe) • sesame oil (or any oil)

Garnish: • ½ package medium shrimp (raw, deveined, no shell) • 1 bunch of cilantro • 1 bunch of rosemary (because I couldn't find Thai basil) • 1 bunch of mint (because it grows in my back yard) • 6 whole baby bella mushrooms • 2 serrano peppers • ½ red bell pepper • ½ yellow bell pepper • 6 green onions • 1 can bean sprouts • 1 lime (cut into wedges)

Spring rolls (because you're not going to cut up all those delicious veggies and NOT wrap some in rice paper!): • 1 package spring roll wrappers • ½ package medium shrimp (cooked, deveined, no shell) • ½ cup matchstick carrots • ½ cucumber • ½ avocado • any other veggies/herbs you’ve prepared for the pho garnish

Serve with: • Soy sauce • Sriracha • Hoisin sauce • 1 bottle of sake (to drink!)

INSTRUCTIONS

First, let's start with the brisket. You'll need to prepare it earlier in the day so it can marinate. And it's worth noting now that pretty much everything you cut up for this meal will need to be SUPER thin (so it can cook in the broth in your bowl), and the beef is no exception. And because of that, it's easiest to slice it with a sharp knife while it's STILL FROZEN. First, cut the fat off of the top, then slice/shave it perpendicular to the grain (to make it more tender) as thin as you can. Then cut the slices into 2-inch pieces (or smaller if you prefer). Prepare the marinade (oyster sauce, soy sauce, garlic) and combine it with the beef in a sealed container or bag. Set aside for at least three hours and no more than 12 (to avoid getting too mushy), and mix it occasionally throughout the day.

Next, lets talk about the foundation of this recipe: the broth. Because it's so important, you want to make sure to start out with a high quality beef stock. I made my own the day before by boiling 3 soup bones in about 2 gallons of water (it reduces) for 4 hours on low heat (then refrigerating it until the next day so I could skim the fat off of the top), but buying it significantly speeds up the process. Whichever way you choose, pour the broth in a large stockpot and set it to high heat. While it's coming to a boil, preheat your oven's broiler, then slice the onion and ginger into large chunks. Spread out the chunks in an oiled, oven-safe pan. Then, place the cinnamon sticks, star anise, coriander seeds, and cloves in another oven-safe container (these spices are all complimentary in flavor—along with cardamom pods, which I couldn't find—and give pho it's signature taste, so try to find as many of them as you can. Also, whole spices make them easier to remove later for a clearer broth), and pop it all (onions, ginger, and spices) in the broiler until they're all lightly toasted—about five minutes for the spices (until they're just aromatic) and ten minutes for the onions/ginger (until they get a good char).

Once your stock is boiling, throw in the onions, ginger, and toasted spices, then cover and reduce to medium-low heat for at least twenty minutes (and up to an hour while you're preparing everything else). Strain/scoop out all the solids after thirty minutes or so, then either keep the broth on low heat or just turn it off for now.

Now's as good of a time as any to cook your rice noodles according to the instructions on the package (they don't take long, so don't overcook them!). When they're done, rinse with cold water (so they don't keep cooking and fall apart) and toss with a couple tablespoons of sesame oil (or whatever oil you prefer) to keep them from clumping. Dump them in a bowl and set aside for later.

Now it's time to start slicing the vegetables! Like I said before, everything should be super thin so it cooks quicker, so take your time and enjoy the process (hopefully with a glass of sake and some good conversation… heck, you can find some more knives and put your dinner guests to work). Full disclosure, the veggie bill is totally up to you, but in this case, I recommend green onions, mushrooms, bell peppers, hot peppers (jalapeño or Serrano), bean sprouts, lime, cilantro, mint, and Thai basil (though I couldn't find any basil, so I substituted rosemary, which actually worked great). Remember to slice everything thin and 2-3 inches long (with the obvious exception of the sprouts and herbs, which can be left whole, and the lime, which can be quartered) so they work with the pho AND the spring rolls.

And since we're talking about the spring rolls, go ahead and cut up everything (carrots, cucumber, avocado) for those, as well. And if you're putting shrimp in them, go ahead and throw half of the bag of medium shrimp into your boiling pho broth for 20-30 seconds (to flavor the shrimp AND the broth), then scoop them out and put them in a serving dish (side note: I almost cooked my rice noodles in the broth, as well, then remembered that the noodles leave behind milky, starchy water, which would have ruined the broth. Crisis averted!). While you're at it, fill a pan or other container (it has to be slightly larger than the size of your rice paper) about an inch deep with cold water (or pho broth, if you're feeling really adventurous!) and set aside.

Place all of your a la carte ingredients in little piles across a large cutting/serving board or in individual bowls and set them in the middle of your dinner table. You want to show off all of your hard work!

Speaking of the dinner table, time to turn to the final (and most fun) phase. Other than your garnishes, set up the table with your raw brisket (yes, raw), raw and cooked shrimp, noodles, optional sauces (sriracha, hoisin sauce, soy sauce, sweet Thai chili sauce), rice paper, pan of water, plates, bowls, soup spoons, forks/chop sticks, and your preferred drinks. Crank the covered broth to a rolling boil on the stove and direct your lucky guests to their seats—the show is about to begin!

SPRING ROLL ASSEMBLY

As your broth heats up, start with the spring rolls. Place one sheet in the pan of cold water for about 30 seconds or until soft (like Goldilocks, you don't want them too hard or too soft/brittle. If this is your first time, you may waste a sheet or two before you get it right). Remove it, place it on a plate, and fill it like a tiny burrito with whatever ingredients you prefer. Be sure to experiment with all of the herbs, veggies, and cooked shrimp (do NOT use the raw shrimp or beef. Yes, I have to say this. Yes, there are people out there who need to be told the obvious). You want your filling to be about the same size and shape as a hotdog, and it should be offset to one side of the rice paper. Now it's time to try your hand at rolling that bad boy. Fold the sides first (each end of the "hotdog") to seal it up. Then fold the short side of the rice paper over your "hotdog" and tuck it under the ingredients to tighten them up. Lastly, roll the whole thing up. If you get a little tear (shredded carrots are sharp), don't worry. You'll have a couple layers by the time it's completely rolled, so it should seal. If not, who cares? You're about to dip it in your favorite sauce and devour it. Remember, have fun!

PHO ASSEMBLY

By the time you've had a few spring rolls, your pho broth should be boiling. Time to assemble the main course! Place about a half-cup of rice noodles in the bottom of each bowl, then top them with the same amount of raw beef or shrimp (or both!). Now, carefully bring in that big pot of steaming, delicious-smelling broth and ladle it over each bowl of rice/protein. Sit back and enjoy the oohs and aahs as the shrimp turns pink and the beef turns brown (that marinated beef really helps elevate the pho broth). NOTE: Cooking in the bowls is the fun/traditional way to do it, but briefly pan frying the beef instead actually gives a slightly better flavor. Alternately, throwing the protein into the pot of broth before ladling is just fine, too, but be careful to not overcook it! Anyway, you do you.

Now that your protein is cooked, instruct your guests to fill the bowl with anything and everything their hearts desire. It's best to go quick and start with the "harder" (mushrooms, herbs) ingredients first, so they have the best chance of cooking through and imparting those delicious flavors. Also, it's possible to put in TOO much stuff (know from experience...), which will cool the broth down too much, so when it doubt, do several smaller bowls to try out different combinations.

Take a few pictures of your masterpiece, stir it all in, let it steep for a couple of minutes, and then dig in! Like everything else with this recipe, there's no wrong way to eat pho. Chop sticks, forks, soup spoons—go at it however you like. And finally, when everyone has tilted up their bowls to drink those last, irresistible drops of soup, store the remaining ingredients in separate containers, and your leftovers will make a delicious stir-fry later in the week!

Well, that's all I've got. If this isn't the perfect recipe for a dinner party (whether it's with friends or a quarantined family, rain or shine, winter or summer), I don't know what is. My family loved getting creative with all of the possibilities, and their end results were (almost) always delicious. Pho night is sure to become a regular at my house, and hopefully it will at yours, too!

[bthenoise]

Quaran-Dine & Chill: Here are 12 Homemade Food Recipes From Some Of Your Favorite Bands

Look, we get it: You’re bored. You’re stuck at home with nothing to do and to top it all off you’re absolutely starving with no idea what to make except for a peanut butter & jelly sandwich. 

Thankfully, we knew this would happen so we reached out to some amazing artists to see if they had any recipes to help us all get through this never-ending period of social distancing. 

Submitting for a feature we like to call “Quaran-Dine & Chill,” bands like Mayday Parade, The Used, August Burns Red, Atreyu, Periphery, New Found Glory and more have all pitched in some of their most favorite recipes to make from home. 

To check out how to create Groovy Toast, cook some of Herbie’s Homemade Chicken Taquitos or even put together some Veggie Pasta with Vegan Ass White Sauce, be sure to look below. Afterward, remember, before making anything to eat, WASH YOUR DAMN HANDS!

Oh, and there’s also a special 35-song Quaran-Dine & Chill playlist at the end of all this. Listen to it as loud as you possibly can -- we hear it helps the food taste better. 

Enjoy! 

JAKE BUNDRICK - MAYDAY PARADE

JAKE’S OVERNIGHT OATS

Ingredients 1/2 cup oatmeal (any type will work but I personally like Old Fashioned or Rolled Oats) 1 cup water 1 scoop protein powder (It's not necessary by any means but I prefer French Vanilla from TrueNutrition) 3/4 cup of either frozen berries or fresh berries (strawberries, blueberries, raspberries, black berries... you can either add this now to soak overnight or wait until you're ready to eat and then add berries. It's up to you) 1 banana sliced 1 tablespoon of natural peanut butter

Instructions Mix oatmeal, water, protein and frozen berries together in a bowl or jar (frozen berries are optional). You could forego this and choose to add fresh berries later.

Cover and let sit in the fridge overnight or for a few hours -- your choice.

After soaking, add fresh berries if you haven't already. Then add bananas and peanut butter.

Enjoy.

MATT HALPERN - PERIPHERY

REALLY HEALTHY “CEREAL”

I love cereal but I don't want all the bad stuff associated with most cereals. So I came up with a healthy alternative. It's pretty simple.

Grab a bowl

Add Trader Joe's Go Raw Trek Mix

Slice up some strawberries and add them too

Throw on a couple blueberries

Add 1% milk

And there ya have it! Really hearty, really healthy, easy to make “cereal” that actually fills you up!

MATT GREINER - AUGUST BURNS RED

DEER CAMP BREAKFAST CASSEROLE 

Ingredients 18 eggs 2 cups of milk 1 cup cheddar cheese 1 lb bacon 1 lb loose sausage 1 ts salt 1 tb pepper 1 pack hash browns

Instructions Pre-heat oven to 350 degrees

Brown sausage and bacon separately-drain

Pan fry hash browns until golden brown

Grease a 13” x 9” baking pan and line the bottom with hash browns

Add a layer of bacon

Add a layer of sausage

Whip the eggs in a large bowl, then add the mix, salt and pepper, mix well

Add the cheese to the eggs and mix again

Pour the egg mixture over the meat and hash browns

Cover with aluminum foil and bake for 25-30 minutes 

Remove foil and bake until the top of the casserole begins to brown. Then remove from the oven.

BRENT WALSH - I THE MIGHTY

B-LEE'S BREAKFAST FEAST

Ingredients Hash browns 2 eggs Onions Garlic Mushrooms Peppers Cheddar cheese Black pepper Salt Ketchup Valentina (black label, extra hot) hot sauce Olive oil

Instructions First, get the hash browns going in a frying pan with lots of oil. They take the longest. 

In a second pan, get all the veggies going adding garlic when everything else is almost done so that you don't burn the garlic.

When the hash browns are done, plate them and immediately add the cheese to taste. 

The veggies should be about done by this time so add those on top. 

Fry the eggs (I like mine over medium) in the original pan you cooked the hash browns in and add salt and pepper while they cook. 

I like to top it all off with some black label Valentina hot sauce and a little ketchup. 

Add a coffee and mimosa on the side and boom, you got yourself a good ol' quarantine breakfast feast.

MARK HOLCOMB - PERIPHERY

SRIRACHA TUNA SALAD

Take two cans of tuna, break it up in a mixing bowl, toss with two tablespoons of celery, half an onion and some chopped fresh parsley.

Add 1/3 cup of mayonnaise (or veganaise if you’re a tree-hugging hippy like me), 1 tablespoon mustard, and several tablespoons of Sriracha depending on how spicy you want it.

Top off with some ground pepper and lemon juice, to taste.

Also feel free to add half a diced apple if you like some sweetness and crunchy texture in there.

Delicious, healthy and super simple.

JEPHA - THE USED

GROOVY TOAST

Soak a cup of any kind of nut (almond, cashew etc..) overnight in water.

Next day, strain most of the water except for a little bit to help blend it.

Put soaked nuts in blender with a dash of lemon, a pinch of salt, pepper, two tablespoons of olive oil.

Blend until smooth.

Optional fun: slice something spicy like a jalapeño.

Add ���Groovy cheese” to either toast or crackers.

Drizzle olive oil and lemon on top of “Groovy Toast” with a spicy, spicy jalapeño and let your mouth party like your stuck at home for the next month or so 🤙

CYRUS BOLOOKI - NEW FOUND GLORY

SHEPHERD’S PIE

Ingredients: Ground Beef (or turkey, or chicken, or any kind of meat for that matter) Onion, diced (optional) Frozen veggies (1 bag of pretty much anything you have, normally a carrot/corn/peas mix, but seriously, anything will do) Worcestershire Sauce (optional, but check the back of your cupboard because you probably have a bottle that’s been sitting there for years and is still good!) Potatoes (again, any kind of potatoes will do) Cheese (cheddar is the standard, but use what you have!)

Instructions: Cook your meat in a skillet, seasoning with salt and pepper and adding diced onion if you have while cooking.  

Cook/microwave your bag of frozen veggies and add directly into the meat and stir.

Now’s the time to find that Worcestershire sauce if you have it -- if not, don’t worry, this is awesome without it too!

Add a cup of cheese in there and also 1/2 cup of liquid (could be water, could be chicken/beef broth if you have). Stir to combine all ingredients and turn to low heat to keep warm.

Meanwhile, make mashed potatoes however you can (whether by hand or with a box) and when done layer these two things in an ovenproof dish — meat/veggie mix on bottom, mashed potatoes on top.

Toss cheese all over the top of that and throw it in the oven on medium heat for 20 minutes to melt the cheese.

Now, sit back, relax and enjoy your dish whether with family or all alone. It’s a full meal all in one, tastes even better the next day and you can even freeze it!

BRANDON SALLER - ATREYU

WINNER WINNER ISOLATION DINNER (Crispy Baked Chicken Thighs)

Ingredients Bone-in chicken thighs w/ skin Salt (coarse salt works best but any will work fine) Pepper Garlic powder Mixed herbs or Italian seasoning Desired veggie - Whatever you have (ie broccoli, green beans, asparagus, zucchini) Italian dressing (your favorite)

Instructions Preheat oven to 400º  

Pat dry chicken on both sides with a paper towel

Season both sides of chicken liberally. Especially the top. The key to this chicken is the well seasoned crispy skin.

Place on sheet pan and roast in oven for about 40 minutes. You are looking for the chicken to be cooked through and skin to be browned and crispy.

When chicken has about 20 minutes left, put marinated veggies on a sheet pan and roast until chicken is done.

When finished, let chicken rest for about 5 minutes as it just came out of a 40-minute fiery hell and will 100% burn your mouth.

ENJOY!

IRA GEORGE - MOVEMENTS

TACO SALAD

This is a very easy and fluid dish that you can make on your own with ease. Whether you are a vegetarian or vegan, you can make this fit your lifestyle.

Ingredients 1 bag of chopped romaine 1 can of black beans 1 frozen bag of white or brown rice 1 cup of frozen corn (thawed) Soyrizo (or any type of ground meat) 1/2 bell pepper 2 Roma tomatoes 1/3 yellow onion 1 avocado Cilantro 1 lime Taco sauce of your choice Cilantro dressing (or something comparable) Diced jalapeños Shredded Mexican cheese Handful of tortilla chips

Instructions Dice the bell pepper, yellow onion and Roma tomatoes

Chop a handful of cilantro

Thaw corn in microwave

In a small pot heat up the can of beans

Cook the soyrizo or other meat in a pan at the same time (if you are using meat you will need to season to your liking)

Heat rice in microwave (if using uncooked rice have it ready before everything)

Grab a big bowl and put rice down. Add the cilantro and lime and toss together

Now add everything else however you want. Remember this is a completely fluid meal, add or takeout any ingredient you feel. Get creative with it! DON’T FORGET TO ADD THE AVOCADO AND SAUCES!!

NICK VENTIMIGLIA - GRAYSCALE

HERBIE’S HOMEMADE CHICKEN TAQUITOS

Servings: 12 Calories: 241 Prep time: 20 min Cook time: 20 min Total time: 40 min

Ingredients 3oz cream cheese 1/4 cup salsa of your choice 1 tablespoon lime juice 1 1/2 teaspoon of taco seasoning 2 fresh cloves of garlic, minced 3 tablespoons cilantro or parsley 2 scallions diced 2 cups shredded cooked chicken or whatever protein you desire 1 cup Mexican blend cheese or whatever you want 12 6in flour tortillas Cooking spray Kosher salt

Instructions Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

In a large bowl, mix together the cream cheese, salsa, lime juice, taco seasoning, garlic, cilantro, and scallions until well combined and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).

Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.

Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)

Bake for 15-20 minutes or until crisp and golden.

Serve with salsa, sour cream, or guacamole.

BALSAC THE JAWS 'O DEATH - GWAR

I offered up my recipes for Feline Fricassee and Poodle Wellington but my publicist informed me that things hadn't yet gotten to the point where most people are ready to eat their pets. Instead, here is a recipe that you should be able to throw together without having to take that dreaded trip to the supermarket. 

Now more than ever, everyone should be able to hunt and kill their own food. So the first thing you will need to do is grab your favorite battleaxe, knife or shotgun and go in your backyard. Look for the happy yellow flowers that are probably taking over your poorly manicured lawn. Pick as many of these as you can find, making sure to pull them out from the roots keeping the long dark green leaves intact. You may be asking, “What do I need this shotgun for?” The weapon is in case your neighbor sees you and tries to shake hands!

DOOMSDAY DANDELIONS 

Ingredients Dandelion greens 1/2 cup olive oil 3 tablespoons vinegar (red wine vinegar or balsamic work best but whatever kind you can find in your cupboard. It is the apocalypse after all) 1 tablespoon mustard (Dijon if you've got it but who am I kidding, you only have that horrible yellow crap!) 2 cloves garlic minced Salt and pepper 2 teaspoons dry herb (use whatever you can find. What are you saving that stuff for?)

Instructions Pick the flowers off the dandelion greens (these are edible too, I suggest beer battering them and frying them, but that's another recipe and I'm not getting paid for this). 

Trim the hairy roots from the greens and discard. 

Wash all the dirt from the greens, cut them in half at the base keeping the leaves attached and soak in clean cold water. 

Wisk all other ingredients together until they are a cohesive solution. 

Drain and pat dry the greens and dress them with the vinaigrette. 

Enjoy by yourself!!

SCHUYLAR CROOM - HE IS LEGEND

VEGGIE PASTA WITH VEGAN ASS WHITE SAUCE

Ingredients 1 medium onion chopped 3 cloves of garlic Red bell pepper julienned Broccoli florets Mushrooms sliced thin Zucchini halved and sliced Yellow squash quartered and sliced 1 or 4 splashes of white wine

Finisher Sauce 1/4 cup of unsweetened oat milk 1 or 2 tbs coconut oil 1/4 cup vegan mayo A few handfuls of vegan cheese (I used a vegan pepper jack by Daiya and a bit of Follow Your Heart Parmesan) 1/3 cup of Nutritional yeast Fresh basil

Herbs and Spices Kosher Salt Fresh ground pepper Herbes de Provence Some other optional shit

Pasta Fettuccine noodles ( I like that Ancient Grain in the blue box.)

Instructions Boil salted water for your noodles and in a separate pot boil a few cups of water to blanche your broccoli. You’ll be mad if your water is not boiling before you start sautéing your veg... that shit goes quick, watched pots never boil.

In a large saucepan over med/high heat: Sauté onion for about 5 minutes until it is soft and almost translucent. Add chopped garlic until that smell wakes up your girlfriend. Boom you’re cooking. Salt and pepper that junk.

Add the peppers, mushrooms, zucchini and squash, hit it with some more salt and pepper. I like to throw in some Herbes de Provence and a TINY SPRINKLE of cayenne (a little goes a long way) plus some truffle salt because I’m fancy.

By now the lil pot should be boiling. Throw those broccoli guys in there and when they turn dark ass green drain them and throw them in the pot with the other veggies.

Shit’s all steamy now. It smells crazy good. Your girlfriend and your dog are in the kitchen salivating.

Hit those veggies with some white wine. I say a few dashes, but you’ll know. You’re gonna want to let that cook off for 3-5 minutes.

Maybe you’ve already put your noodles in. If so, they’re ready to drain. If not, get to it 9 minutes after the water starts boiling again (read the box)

Now your noodles are in the strainer. Make your partner divide that into bowls.

After the wine has cooked off, add the veganaise, coconut oil, vegan cheeses and the nutritional yeast and stir all of that up until melty and gooey and combined with the veggies. I like the throw in about half a cup of chopped sliced basil and leave a little for a garnish after you’ve topped your pasta with this creamy ass veggie goodness.

OH! Pro tip: Garlic bread. (Do this 40 minutes ago before starting anything else.)

Take 2 heads of garlic and peel most of the skin off but leave bulb intact.

Chop the very top of the head off the garlic to expose the clove (like 1/16 of the top).

Place it in tinfoil and close it up around the sides. Douse with a generous amount of olive oil and salt and pepper all over that opening on the bulb and close the foil up tight around the top. Create a little oven inside your oven.

Bake at 375 for 40 minutes. You’ll smell it.

Let it cool well.

Toast a loaf of French bread.

Those little garlic cloves will pop out like little teardrops of pure heaven. Smear that junk on your toasted bread and thank me later. The oil is now roasted garlic oil. You could drizzle that on the bread too or over the damn pasta that’s in the bowl.

(Be careful. You will want to skip the steps of letting the bulbs cool. They are unforgivingly hot and will burn your flesh.)

[spookykidindakitchen]

We loved New Orleans, so I brought a little home.

Hi, my name is Alan. Some people know me as Spooky, while, hopefully some of you know me from various food columns and recipes published in the Cadiz Record, the Kentucky New Era and the Paducah Sun.

I love to cook, especially for my friends and family. For the longest time, my sidekick was my colleague and buddy Hawkins Teague. We’ve both moved away and met and married beautiful wives, but that’t not what this is all about. 

My wife Holly and I live in Paducah, where I’ve been working for myself as a freelance writer for the past six years. My specialty is role-playing games, though an old college friend from Tampa, Fla., Kali Robinson requested I should blog with my recipes again. That’s what iSabroso! is all about. Food, fun and friends!

Why iSabroso!? I grew up in both Texas and Florida surrounded by some of the best Latino cooks in the world. When something is really good we said iSabroso! I used that my name for my column in Hopkinsville.

So what’s for dinner? I am glad you asked. Holly and I vacationed in New Orleans last year and loved every moment. Some of the best meals I ate there consisted of shrimp and grits. The natives even eat it for breakfast, and it’s great in the morning with a Bloody Mary, just in case the party ran too long the day before. Our first night there, we tried it in a fine dining restaurant called Luke, while on another occasion, I got a bowl at the famous Ruby Slipper Cafe.

Ruby Slipper was especially fun, with a helpful and friendly bartender/server we nicknamed “Sarah Silverman,” who kept our boozy iced coffees full. Another waitress told us about grits when she brought out our food. Her boyfriend worked at another restaurant, and she shared some of the grits he made earlier. New Orleans is one of those places with no shortage of great places to eat.

To get to the point, both types of spicy, cheesy and creamy grits tasted amazing, and the barbecue shrimp I had with it was amazing. Luke’s grits and shrimp were great too, with some extra crabmeat. And when I came home, Holly and I talked all about how to cook it for ourselves.

I went selected the barbecue shrimp, because I could not get enough of it, and it contained one of my very favorite ingredients, beer! And if you have a little leftover after you cook, it’s quite refreshing on a hot summer day.

The Method to the Madness:

So this is also a fairly simple, two part recipe. Shrimp and grits, which around here, I refer to simply as “Shrimpandgrits” all one word. You have to say the whole thing, like “A Tribe Called Quest.”

Entonces.. (So?) we start with the grits. And do NOT used instant grits. That’s a hard no because they just don’t work for this recipe. We’re not discussing just some mush with a bit of cheese tossed on top. Other grits work, though I could only find quick grits, which work for the recipe. That just means they’re milled a little finer.

For the Grits:

Take two tablespoons of butter and saute about two roasted red peppers, a quarter cup of onions and about a third cup of diced jalapenos, just until the onions soften a bit. 

Add three cups of water and one cup of milk, then bring it to a boil. Add a cup of dry grits, return to a boil, reduce the heat and cover, cooking for about 5 minutes at a low simmer. After this, remove the lid and add a cup of grated sharp Cheddar cheese, and another cup of Monterrey Jack? Why two kinds of cheese? The Cheddar gives it a full flavor, but is a bit dry, so the Jack adds just a bit of moisture and creaminess. Season with about a teaspoon of pepper and a like amount of salt. Stir it all up and keep it on low heat on the back burner while we go to work on the shrimp.

Para los Moriscos... (Guess what that means?):

We’re not starting with shrimp here just yet, but instead some bacon. I prefer a brand cured right here in west Kentucky. Chop up about two slices of bacon and put it in the skillet while cold, turning the heat to medium to render some fat. 

When the bacon is done to your preferred level of crispness, add it to the grits, and stir them into the grits, while reserving the fat. 

Into the bacon grease, fry about a pound of sliced green onion sausage to doneness. Green onion sausage is a popular New Orleans product adding a bit of spice and a lot of flavor. If you can’t find it, you can use Andouille, Kielbassa or other smoked sausages.

Then, add a good half-bag (16 oz). of frozen “Trinity” seasoning blend vegetables. What’s Trinity you ask? Brilliant question. The “Holy Trinity” of Cajun cuisine is onion, bell pepper and celery. Season with just a bit of salt (a pinch really) and a fair amount of pepper and cook til the onions soften, then add about three tablespoons of garlic cooking just a minute longer. Burnt garlic can be bitter.

I’m not quite sure why it’s called barbecue shrimp. It’s neither grilled nor smoked, but it sure comes with a sauce. For the sauce, add about a quarter cup Worcestershire sauce. We’ll season it up with 1/2 teaspoon of Cayenne, and about a tablespoon of Cajun seasoning. With the encouragement of Holly’s friend Michelle Divito, a longtime New Orleans transplant and a fellow Heathen with my wife, I tried some Slap Yo Mama. It adds both salt and spice, and tasted great. I added more black pepper to taste and a teaspoon of dried rosemary. A couple of bay leaves would have been good, but I ran out. I added the juice of one lemon, though my favorite is two limes.

Now take a half cup of the beer, I prefer Abita, but could not find any yesterday. Yuengling (with a satellite brewery in Tampa!) came to my rescue. Add it into the vegetables, sausage and sauce for about 10 minutes to reduce. Then in goes a pound of shrimp!

A note on shrimp: Get the freshest you can find. A little seafood shop here in town had it and the sausage. They take a truck down to the Gulf of Mexico, buy fresh seafood straight off the dock, and throw it on ice, driving it back to Paducah. Wild caught, and not farmed, frozen and shipped from abroad, it tastes great. They’ll even peel and de-vein for a modest charge.

So shrimp in the sauce, cook for only 2-4 minutes until your shrimp turns pink. Any longer than that, and your shrimp can get tough, rubbery and not a lot of fun to eat.

But Wait, Alan! There’s No Veggies:

Well, we have to make it a balanced meal. Chop and fry about three strips of bacon, rendering as above in another skillet, then toss in about 3/4 a head of chopped green cabbage. You can season it with about a half teaspoon of salt and pepper, though again, I replaced the salt with Slap Yo Mama. Stir fry until the cabbage is wilted.

When it all comes out, get a bowl of the grits, top it off with shrimp, sausage and sauce, with a generous side of fried cabbage. Hint: When you get the beer, get a six pack, and enjoy a few with dinner. ;) We didn’t have a bread, with plenty of starch with the grits. If you prefer, the shrimp works with French bread, steamed white rice, buttermilk biscuits or hush puppies. Be sure to get some sauce, though and garnish with sliced green onions.

We love hot sauce. Any Louisiana brand works great, though I went with Zaterain’s while Holly selected Chrystal’s. And yes, we have multiple types of hot sauce for different types of food. Tabasco, Louisiana, Slap Yo Mama and others are perfect for Cajun food.

Evening’s Entertainment:

So as I cooked, I put on Silence of the Lambs on TV, followed by the series Hannibal, teasing My Better Half, “This might not be appropriate with supper!” And true to form, when I sat down, she asked me to change the channel without my Jame Gumb impersonation that Holly despises.

As we ate, I switched to the Hulu series, “A Handmaid’s Tale.’ It’s one of Holly’s favorites, though, as they’ve now moved beyond the source material, I am looking for direction in the story. This week’s episode seemed t provide it, and it provided good viewing as we scuzzled generous plates of shrimpandgrits.

Well, I’m back to work, cooking for all the friends and family I love, and last night, a good time was had by all, with authentic New Orleans food, and an entertaining show. Good eating. 

[destinationtoast]

TWO FISH FAILURES AND A VEGGIE SUCCESS

I got behind on recording my cooking adventures, so this will be a bit of a digest (ha ha).  Read on for my first case of self-food poisoning, and other (actual) delights.

SOCKEYE SALMON WITH SNOW PEAS AND RICE

This was less a failure than it was just boring, which was frustrating because (a) I love salmon and snow peas, so I felt like I’d ruined them, and (b) it inevitably took a lot of time.  Estimated time was 35 min; actual time was well over an hour.  (Would have been longer except that my rice cooker saves me from having to think about the white rice at all; I just started it at the beginning and then ignored it.)

The main problem is that it took me quite a while to make the garlic-pepper-tamari-fish-sauce marinade, because I started with whole garlic and took quite a while to finely dice it and squish it up with the other ingredients (I may have a problem with obsessively chopping things beyond the necessary degree).  And then after all that work, it didn’t end up flavoring the salmon much… I think they should have told me to leave it in the marinade a while, rather than just coating it.

I also sauteed the hell out of the salmon, way longer than it probably needed… I remained scared of undercooked fish.  But when I finally ate it, I wished I’d cooked it a bit less.  Then I cooked the snow peas in the same pan, with more garlic and ginger and sesame oil.  I’m only ho-hum about ginger, but garlic and sesame oil are great, so the peas were pretty decent.

All in all, an okay meal in terms of effort (I think I could learn to do it a lot faster, especially if I bought pre-made marinade or pre-diced garlic), but I’d use more seasonings.  

Pain in the assness: high, but it was almost all the marinade.

The cats approved; they tried to get at the salmon, and I had to chase them off.  I don’t think Tico would have eaten it — he’s very picky about only eating dry food — but he was curious and meowing a lot.

ALASKAN COD WITH MISO, SHIITAKE, & EDAMAME

Welp, I finally did it — I mildly food poisoned myself.  I undercooked fish and spent a fairly unpleasant evening as a result.  It was not the end of the world, but reaffirmed my desire to keep cooking the hell out of things, even though I prefer my meat & fish less well-done.

The PeachDish box arrived kind of bashed up, and its refrigerative properties seemed possibly damaged.  It was still cool-ish, but the ice packs were more melted and warm than usual.  I tried to evaluate if the fish was okay, and decided it was probably safe, sticking it in the freezer rather than throwing it out.  (Possibly this was my main error.)  

Later, I failed to defrost the fish completely.  I stuck it in the refrigerator in the morning, and much later in the day it was still mostly frozen, to my surprise.  I looked online and found you can just cook fish a bit longer if it’s still frozen, rather than defrosting it completely first.  (I could have used my microwave to defrost it all the way, but it seemed easier to just start cooking.)

This time there was also a marinade — or a glaze, but they had me coat the fish about the same amount as I had with the salmon, so I’m not sure of the difference.  It was miso + “My Sweet Hottie” sauce, whatever that is.  The recipe had several mysterious ingredients, which was a little frustrating — I didn’t feel like I learned as much as in the past.

While the cod roasted in the oven for several minutes longer than the recipe said, I sauteed the mushrooms and edamame in “You Saucy Thing” (see what I mean? :P ).  When I checked the cod, it was still really undercooked in the middle, so I cooked it longer.  And longer.  But when I finally thought it was okay, I dished some up, took a bite, and — nope!  The middle was still undercooked in places.  Got through a couple bites before deciding it wasn’t good.  Most of the cod pieces looked pretty shredded by the time I finished re-cooking them and obsessively tearing them all apart.  I eventually enjoyed a couple tough cod pieces that were (of course) overdone — the recipe itself was good in concept, and only poor in execution.  

Later that night, I felt pretty gross, though it was ultimately not nearly as bad as it could have been.  The cats, perhaps smarter than me in this instance, did not seem as interested in this dish.

Pain in the assness: high, but it was all the problematic cod.

SUPERFOOD QUINOA BOWL WITH EDAMAME, PEACH, & SPICY GREENS

Even though I was apprehensive of the “Superfood” and “quinoa” in the title (it sounded like it could be what Mrs. Toasty dubs “punishment food”), I opted to try this. Because it also contained peach and pomegranate and black currants and pepitas, all of which sounded like it would make for a delicious summer salad.

Alleged prep time: 5 minutes (only 5 instructions!!), plus 25 min cooking time.  Heh, heh, heh.  It took me well over one episode of Star Trek (TNG S6, “Frame of Mind”: good pairing).  That was partly because of needing to tend to the quinoa a lot more than I would have if it were in the rice cooker — the recipe had me sautee some onions first, then add the quinoa and sautee a little more, then add water and bouillon.  It was good; I’m not sure if it was detectably better than if I’d combined the ingredients in the rice cooker instead.

While the quinoa cooked, I chopped up peaches (which had been in the fridge and were incredibly hard to pit — I was worried they’d be sour, but they were delicious).  I tossed the peaches and the “spicy greens” (not at all spicy WTF) with pomegranate juice, honey, oil, and salt.  This was tasty but could have been replaced by a pre-made dressing to save time.  I also threw in some cherry tomatoes from a lentil dish I got last week but ran out of time to cook (I’ll save the non-perishable ingredients, but most of the veggies except the tomatoes had wilted).

When the quinoa finished, I tossed in the pepitas, currants, edamame, and “microgreens” (they were highly visible; what is it with the inaccurately named greenery?) and dished up.  

It was all surprisingly delicious (though I added more salt to the quinoa — the bouillon was veggie & low sodium, and I think with either high sodium or meat flavor it would have been even better).  The cats did not believe any of this was food, and the extras went safely unmolested on the counter.

Pain in the assness: low, and could be modified to use rice cooker & pre-made salad dressing for an even easier time.  Good summer dish.

[vegancookbooks0]

Vegetarian Thai Veggie Burgers

I’ve lived in a vegetarian household for over seven years now, and it’s fair to say I’ve made my share of veggie burger recipes. Some have been insanely good, some meh, and some downright disgusting.

Two qualities are necessary for a good veggie burger: the right texture and, of course, incredible flavor. If you achieve only one of these, your burger will probably fall into the “meh” category—you don’t like it and you don’t hate it, but you probably won’t ever make it again. And if you’re missing both flavor and texture, forget it.

Then you have the veggie burgers that have it all, like these sturdy Thai veggie burgers—made all the better because they’re piled high with Thai pickles and finished off with a generous smear of curried cashew cream. They’re a little bit involved, so they’re not your everyday kind of veggie burger, but they’re perfect for a Saturday evening when you’ve got time on your hands and you want to make a dinner that will impress.

The secret to perfect veggie burgers

Inspired by a Thai Turkey Burgers recipe from Epicurious, these veggie burgers are packed with flavor thanks to Thai spices, toppings, and sauces. And the texture is just right—nice and firm so that they hold up to being topped, sauced, and manhandled in the bun. You know, like a burger should be!

When I was developing this recipe, I knew I wanted to use a blend of beans and oats to achieve the texture and flavor that would make this burger unforgettable. After a few failed attempts, I finally stumbled on a combination of edamame, oats, and—most importantly—dried chickpeas, soaked for 24 hours to soften them. The beauty of the soaked chickpeas is that there’s no need to cook them first. Just grind the soaked beans in your food processor along with the rest of the ingredients, form your patties, and cook.

Soaked chickpeas are my secret to nailing the perfect texture in falafel (see my Sweet Potato Falafel recipe!) and they work for burgers too. The soaked chickpeas have a texture that’s almost closer to a nut than a bean, so you avoid that mushy, bean-y texture that some veggie burgers can have. In a pinch, you can use cooked chickpeas from a can, but they may throw off the texture, so if at all possible, give this method a try because it’s worth it! There really isn’t much more prep time involved; you just have to remember to set the chickpeas out to soak the day before you make the burgers.

Print

Vegetarian Thai Veggie Burgers

Thai-inspired homemade pickles and curried cashew cream top off these spicy veggie burgers. Adapted from Epicurious’s Thai Turkey Burgers.

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: 4 burgers

Ingredients

For the curried cashew cream:

3/4 cup raw cashews, soaked for 2–4 hours, drained, and rinsed

1/4 cup vegetable broth

1 clove garlic, smashed

1 tbsp Thai red curry paste

1 tsp fresh ginger, grated

salt, to taste

For the Thai pickles:

1/4 cup rice vinegar

1/4 cup honey

2 tbsp freshly squeezed orange juice

3 Persian cucumbers, cut into ribbons with a vegetable peeler

1 large carrot, cut into ribbons with a vegetable peeler

1/2 cup cilantro, chopped

16 mint leaves, chopped

8 large basil leaves, chopped

For the Thai veggie burgers:

1 garlic clove, peeled and crushed

2 lemongrass stalks, outer leaves removed and core finely chopped (or 1 tbsp lemongrass paste)

2 green onions, roughly chopped

1/2 cup dried chickpeas, soaked for 24 hours, rinsed, and drained

3/4 cup frozen shelled edamame, thawed

1/4 cup rolled oats

1 large egg

2 tbsp Thai Chili & Ginger Sauce

salt, to taste

zest of 1 lime and 1 tsp lime juice

3 tbsp cilantro, minced

grapeseed oil, or other neutral-tasting, high-smoke-point oil for cooking

For serving:

4 hamburger buns, toasted

additional cilantro for topping (optional)

Instructions

For the curried cashew cream:

Add all of the ingredients to a high-speed blender or food processor fitted with the S-blade. Blend, stopping to scrape the sides as necessary, until it’s smooth and has a consistency similar to hummus. If your machine seems like it’s struggling, add more vegetable broth, a tablespoon at a time, until it’s running smoothly. Season with salt to taste and refrigerate in an airtight container until ready to use.

For the Thai pickles:

In a large bowl, whisk together the vinegar, honey, and orange juice until the honey dissolves. Add the cucumber and carrot strips, cilantro, basil, and mint. Toss to combine. Set aside to marinate while you make the burgers.

For the Thai veggie burgers:

In the bowl of a food processor fitted with the S-blade, combine the garlic, lemongrass, and green onions. Process until all of the ingredients are finely chopped.

Add the chickpeas, edamame, oats, egg, Thai Chili & Ginger Sauce, salt, and lime juice. Process, stopping to scrape the sides once or twice, until the ingredients are combined and are about the same size as small grains of rice.

Fold in the lime zest and chopped cilantro.

Line a small baking sheet or large plate with parchment paper. Divide the burger mixture into 4 mounds on the parchment and shape them into 1/2-inch thick disks.

Place patties in the refrigerator for 5–10 minutes to firm up while you toast the buns.

When you’re ready to cook the burgers, place a large sauté pan over medium-high heat. Add a tablespoon or two of oil and heat until shimmering.

Gently place the patties in the pan—you want to hear a loud sizzle when the patties hit the oil, otherwise it’s not quite hot enough yet. Fit as many patties in the pan as you can without crowding them. Cook the patties for 5–7 minutes, flipping halfway through the cooking time. The exterior should be crisp and golden brown with slight charring around the edges.

To build your burger:

Spread a generous amount of the curried cashew cream on each side of a hamburger bun. Set a patty on top of the bottom bun, place a heaping mound of Thai pickles over the top, scatter cilantro over the pickles if using, and place the other half of the bun on top.

Repeat with each burger and serve.

Notes

The pickles and curried cashew cream can both be made in advance to save on prep time.

If you can find Thai basil leaves, buy them for the pickles! They have a stronger flavor than regular basil. If you’re unable to find Thai Chili & Ginger Sauce, we’ve tested this recipe successfully using 2 tablespoons of Thai chili garlic sauce and 1 teaspoon of minced ginger instead (cut the sauce down to 1 tablespoon for milder burgers!).

Nutrition

Serving Size: 1 burger

About Meg van der Kruik

Meg van der Kruik is the blogger, photographer, and recipe developer behind Beard & Bonnet, a gluten-free vegetarian blog that celebrates style, design, food, and family.

from http://easyveganrecipes.info/vegetarian-thai-veggie-burgers/?utm_source=rss&utm_medium=rss&utm_campaign=vegetarian-thai-veggie-burgers from http://easyveganbreakfasts.blogspot.com/2020/05/vegetarian-thai-veggie-burgers.html

[easyveganbreakfasts]

Vegetarian Thai Veggie Burgers

I’ve lived in a vegetarian household for over seven years now, and it’s fair to say I’ve made my share of veggie burger recipes. Some have been insanely good, some meh, and some downright disgusting.

Two qualities are necessary for a good veggie burger: the right texture and, of course, incredible flavor. If you achieve only one of these, your burger will probably fall into the “meh” category—you don’t like it and you don’t hate it, but you probably won’t ever make it again. And if you’re missing both flavor and texture, forget it.

Then you have the veggie burgers that have it all, like these sturdy Thai veggie burgers—made all the better because they’re piled high with Thai pickles and finished off with a generous smear of curried cashew cream. They’re a little bit involved, so they’re not your everyday kind of veggie burger, but they’re perfect for a Saturday evening when you’ve got time on your hands and you want to make a dinner that will impress.

The secret to perfect veggie burgers

Inspired by a Thai Turkey Burgers recipe from Epicurious, these veggie burgers are packed with flavor thanks to Thai spices, toppings, and sauces. And the texture is just right—nice and firm so that they hold up to being topped, sauced, and manhandled in the bun. You know, like a burger should be!

When I was developing this recipe, I knew I wanted to use a blend of beans and oats to achieve the texture and flavor that would make this burger unforgettable. After a few failed attempts, I finally stumbled on a combination of edamame, oats, and—most importantly—dried chickpeas, soaked for 24 hours to soften them. The beauty of the soaked chickpeas is that there’s no need to cook them first. Just grind the soaked beans in your food processor along with the rest of the ingredients, form your patties, and cook.

Soaked chickpeas are my secret to nailing the perfect texture in falafel (see my Sweet Potato Falafel recipe!) and they work for burgers too. The soaked chickpeas have a texture that’s almost closer to a nut than a bean, so you avoid that mushy, bean-y texture that some veggie burgers can have. In a pinch, you can use cooked chickpeas from a can, but they may throw off the texture, so if at all possible, give this method a try because it’s worth it! There really isn’t much more prep time involved; you just have to remember to set the chickpeas out to soak the day before you make the burgers.

Print

Vegetarian Thai Veggie Burgers

Thai-inspired homemade pickles and curried cashew cream top off these spicy veggie burgers. Adapted from Epicurious’s Thai Turkey Burgers.

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: 4 burgers

Ingredients

For the curried cashew cream:

3/4 cup raw cashews, soaked for 2–4 hours, drained, and rinsed

1/4 cup vegetable broth

1 clove garlic, smashed

1 tbsp Thai red curry paste

1 tsp fresh ginger, grated

salt, to taste

For the Thai pickles:

1/4 cup rice vinegar

1/4 cup honey

2 tbsp freshly squeezed orange juice

3 Persian cucumbers, cut into ribbons with a vegetable peeler

1 large carrot, cut into ribbons with a vegetable peeler

1/2 cup cilantro, chopped

16 mint leaves, chopped

8 large basil leaves, chopped

For the Thai veggie burgers:

1 garlic clove, peeled and crushed

2 lemongrass stalks, outer leaves removed and core finely chopped (or 1 tbsp lemongrass paste)

2 green onions, roughly chopped

1/2 cup dried chickpeas, soaked for 24 hours, rinsed, and drained

3/4 cup frozen shelled edamame, thawed

1/4 cup rolled oats

1 large egg

2 tbsp Thai Chili & Ginger Sauce

salt, to taste

zest of 1 lime and 1 tsp lime juice

3 tbsp cilantro, minced

grapeseed oil, or other neutral-tasting, high-smoke-point oil for cooking

For serving:

4 hamburger buns, toasted

additional cilantro for topping (optional)

Instructions

For the curried cashew cream:

Add all of the ingredients to a high-speed blender or food processor fitted with the S-blade. Blend, stopping to scrape the sides as necessary, until it’s smooth and has a consistency similar to hummus. If your machine seems like it’s struggling, add more vegetable broth, a tablespoon at a time, until it’s running smoothly. Season with salt to taste and refrigerate in an airtight container until ready to use.

For the Thai pickles:

In a large bowl, whisk together the vinegar, honey, and orange juice until the honey dissolves. Add the cucumber and carrot strips, cilantro, basil, and mint. Toss to combine. Set aside to marinate while you make the burgers.

For the Thai veggie burgers:

In the bowl of a food processor fitted with the S-blade, combine the garlic, lemongrass, and green onions. Process until all of the ingredients are finely chopped.

Add the chickpeas, edamame, oats, egg, Thai Chili & Ginger Sauce, salt, and lime juice. Process, stopping to scrape the sides once or twice, until the ingredients are combined and are about the same size as small grains of rice.

Fold in the lime zest and chopped cilantro.

Line a small baking sheet or large plate with parchment paper. Divide the burger mixture into 4 mounds on the parchment and shape them into 1/2-inch thick disks.

Place patties in the refrigerator for 5–10 minutes to firm up while you toast the buns.

When you’re ready to cook the burgers, place a large sauté pan over medium-high heat. Add a tablespoon or two of oil and heat until shimmering.

Gently place the patties in the pan—you want to hear a loud sizzle when the patties hit the oil, otherwise it’s not quite hot enough yet. Fit as many patties in the pan as you can without crowding them. Cook the patties for 5–7 minutes, flipping halfway through the cooking time. The exterior should be crisp and golden brown with slight charring around the edges.

To build your burger:

Spread a generous amount of the curried cashew cream on each side of a hamburger bun. Set a patty on top of the bottom bun, place a heaping mound of Thai pickles over the top, scatter cilantro over the pickles if using, and place the other half of the bun on top.

Repeat with each burger and serve.

Notes

The pickles and curried cashew cream can both be made in advance to save on prep time.

If you can find Thai basil leaves, buy them for the pickles! They have a stronger flavor than regular basil. If you’re unable to find Thai Chili & Ginger Sauce, we’ve tested this recipe successfully using 2 tablespoons of Thai chili garlic sauce and 1 teaspoon of minced ginger instead (cut the sauce down to 1 tablespoon for milder burgers!).

Nutrition

Serving Size: 1 burger

About Meg van der Kruik

Meg van der Kruik is the blogger, photographer, and recipe developer behind Beard & Bonnet, a gluten-free vegetarian blog that celebrates style, design, food, and family.

from http://easyveganrecipes.info/vegetarian-thai-veggie-burgers/?utm_source=rss&utm_medium=rss&utm_campaign=vegetarian-thai-veggie-burgers

[vincentpennington]

Easy Paleo Meatloaf

This super easy and tasty paleo meatloaf is nut-free, Whole30-friendly, and packed with meat and veggies for a simple all-in-one weeknight meal. Our family loves this ground beef meatloaf so much that I normally bake two at a time so I have an extra one to eat for leftovers!

My goal was to develop a paleo meatloaf recipe that’s crazy-simple and economical to throw together using staples from my fridge and freezer—and I’m thrilled with the results! The kids love this meatloaf recipe and don’t even notice that half of it is made out of vegetables. I think it’s because they’re too busy fighting over the crispy bacon on top!

COOKING TIPS,  SUBSTITUTIONS, AND SUGGESTIONS

Cauliflower rice to the rescue!

Traditionally, breadcrumbs are added to meatloaf as a filler to stretch out the meat and to make the texture less dense. Many paleo meatloaf recipes call for almond flour in place of breadcrumbs, but I wanted to use a nut-free filler to improve the consistency. While leafing through an old cookbook, I found a meatloaf recipe that recommended using leftover rice as a filler and that’s what inspired me to use riced cauliflower in this recipe. It works great, and the kids don’t even notice the extra vegetables!

I’ve done some experimentation, and found that fresh riced cauliflower works better than frozen because less liquid is released after the meatloaf is cooked. If you do use frozen riced cauliflower, be prepared for a little more residual liquid in the pan.

Can you use fresh spinach?

Yes, but it’s easier to thaw two 10-ounce packs of frozen spinach! I always have frozen spinach or kale in my freezer because I’m too lazy to wash or chop the greens. If you plan on making meatloaf later in the week, just throw the packs of frozen greens in the fridge to thaw the night before.

If you are substituting fresh spinach, use 2 pounds of it because the greens will cook down dramatically. After rinsing and draining the spinach, toss it in a hot skillet and cook it in only the water clinging to the leaves. Once the spinach has wilted, remove it from the pan and finely chop it up. Cool the chopped spinach to room temperature before adding it to the meatloaf.

Do other ground meats work in this recipe?

You can definitely use another ground meat—just make sure it’s not super lean. I’ve also made this meatloaf with a combination of ground pork and beef, and the results are delicious!

What are good side dishes to serve with this meatloaf?

Simple vegetable dishes are the best thing to serve with this meatloaf. I like accompanying it with a green salad, broiled asparagus (you can cook them in the oven while the meatloaf is resting), or a yummy vegetable soup (like Carrot Cardamom Soup).

Serves 6

Ingredients:

2 teaspoons extra virgin olive oil, ghee, or avocado oil to grease the loaf pan

20 ounces frozen chopped spinach or 16 ounces frozen curly kale, defrosted

1 pound ground beef 15-20% fat

1 cup riced cauliflower (fresh works better than frozen)

1 cup finely chopped onions or shallots

3 minced garlic cloves

1½ teaspoons Magic Mushroom Powder or Diamond Crystal brand kosher salt

2 large eggs, whisked

3 bacon slices

1 cup marinara sauce (optional)

Equipment:

Chef’s knife

Cutting board

Measuring spoons

Silicone brush

Loaf pan

Clean kitchen towel or cheesecloth

Large bowl

Small bowl

Measuring cups

Meat thermometer

Method:

Heat the oven to 350°F with the rack in the middle. Use a brush or paper towel to grease the interior of a 9- x 5-inch loaf pan with olive oil or your fat of choice.

Wrap the thawed spinach or kale in a clean kitchen towel or cheesecloth and squeeze out the excess liquid…

…and place the dried greens in a large bowl. (Discard the reserved green liquid or add it to a soup.)

Add the beef, onions, cauliflower, garlic, Magic Mushroom Powder (or Diamond Crystal kosher salt)…

…and whisked eggs to the spinach.

Use your hands to gently mix the meatloaf mixture to combine everything.

Transfer the meat and veggie mixture into the greased loaf pan and flatten the top with your hands. Cover the top with the three slices of bacon.

Pop the meatloaf in the oven and bake for 50 minutes or until cooked through. The meatloaf should come away from the sides of the pan and the internal temperature should be at least 160°F.

Then, turn on the broiler and cook the meatloaf for 5 to 10 minutes or until the bacon is crispy on top.

Take the meatloaf out of the oven and rest it for 10 minutes.

Slice and serve with warm marinara sauce, if desired. Happy eating!

Oh, and before I forget: two final questions and answers on what to do with the leftovers!

How do you save any leftovers?

I keep leftover meatloaf in the fridge for up to 4 days or tightly sealed in the freezer for up to 4 months. Pro tip: double the recipe and make two loaves at a time because it’ll take the same amount of time to cook twice the food!

How do you reheat the leftovers?

Slice up the meatloaf into ½-inch slices and pan fry them in some fat over medium heat until browned on both sides. I actually like these toasty meatloaf slices better than the ones fresh from the oven!

Want more inspiration from my past January Whole30s? Check out my Day 23 posts from 2018!

2018 Whole30 Day 23: Char Siu and Hiyashi Chuka

A note to my Nomsters: This is one of a series of daily blog posts I’m writing in the month of January 2019 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post—and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

PRINTER-FRIENDLY RECIPE CARD

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Easy Meatloaf (Nut-free, Whole30)

Prep 10 mins

Cook 1 hour

Inactive 10 mins

Total 1 hour, 20 mins

Author Michelle Tam

Yield 6 servings

This easy and tasty paleo meatloaf is packed with ground beef and veggies for a simple all-in-one Whole30 family-friendly weeknight meal!

Ingredients

2 teaspoons extra virgin olive oil, ghee, or avocado oil to grease the loaf pan

20 ounces frozen chopped spinach or 16 ounces frozen curly kale, defrosted

1 pound ground beef 15-20% fat

1 cup riced cauliflower (fresh works better than frozen)

1 cup finely chopped onions or shallots

3 minced garlic cloves

1½ teaspoons Magic Mushroom Powder or Diamond Crystal brand kosher salt

2 large eggs, whisked

3 bacon slices

1 cup marinara sauce (optional)

Instructions

Heat the oven to 350°F with the rack in the middle. Use a brush or paper towel to grease the interior of a 9- x 5-inch loaf pan with olive oil or your fat of choice.

Wrap the thawed spinach or kale in a clean kitchen towel or cheesecloth and squeeze out the excess liquid and place the dried greens in a large bowl. (Discard the reserved green liquid or add it to a soup.)

Add the beef, onions, cauliflower, garlic, Magic Mushroom Powder (or Diamond Crystal kosher salt), and whisked eggs to the spinach.

Use your hands to gently mix the meatloaf mixture to combine everything.

Transfer the meat and veggie mixture into the greased loaf pan and pat flat with your hands. Place the three slices of bacon on top.

Pop the meatloaf in the oven and bake for 50 minutes or until cooked through. The meatloaf should come away from the sides of the pan and the internal temperature should be at least 160°F.

Turn on the broiler and cook the meatloaf for 5 to 10 minutes or until the bacon is crispy on top.

Take the meatloaf out of the oven and rest it for 10 minutes.

Slice and serve with warm marinara sauce, if desired. Happy eating!

Notes

Pro tip: double the recipe and make two loaves at a time because it’ll take the same amount of time to cook twice the food!

Courses Dinner

Cuisine Meatloaf, Paleo, Whole30, Nut-free, Keto, Low Carb, Primal

The post Easy Paleo Meatloaf appeared first on Nom Nom Paleo®.

[mommamojito-blog]

It's Friday Cocktail Time!! Encore of the MARDI GRAS EDITION!!

Hey mommas!! Did you know that Mardi Gras season is here already? For those of you like me that don't actually celebrate the religious side of Mardi Gras but join in on the festivities anyway, well newsflash--Fat Tuesday is coming up on February 13th! Yep, it's time to let the good times roll...or as they say down in Louisiana, "Laissez les bon temps rouler!!"

For those of you who missed my HUGE Mardi Gras post last year, well here's your chance to catch up.  It's an encore of our Mardi Gras edition, and oh my goodness is it a good one! Not only is there my recipe for the iconic Mardi Gras cocktail, the Hurricane, in here BUT I also included my recipe for my delicious homemade Gumbo!! Gumbo is a big deal around my house girls.  To tell you the truth, I think if Mr. Mojito found a woman who could make gumbo better than I do, he might actually leave me for her.  Haha, not really but he does take his gumbo seriously and I...well I take all food seriously so it's a win-win!  Enjoy these 2 recipes mommas and don't forget to watch the video of the gumbo cooking down at the bottom.  Cheers mommas and see you next week! ;)

xo, Momma Mojito

Hey there mommas!! Guess what?! It's Mardi Gras time!!! I don't know about all of you but I sure do love Mardi Gras time.  In my daydreams, I imagine myself as a Louisiana woman barefeet with a sundress on and tanned skin, always listening to the Revivalists and Preservation Hall Jazz Band, windows open in the house, smile on my face, and cooking away in the kitchen some unbelievably delicious and spicy dish that I somehow make look easy like I've been doing it all my life.  BUT that's just my daydreams.  Reality isn't that picturesque.  However, that doesn't mean that I can't LOVE me some of that cajun culture! Good food, good music, good times...I mean what's not to love right??

Well in my time of admiring and aspiring to be as cool as a Louisiana native, I've learned a thing or two in the kitchen about cajun food.  I know most of the time I just post cocktail recipes on here, but today I'm going to do a little something different!!!!  In celebration of one of my favorite times of year--Mardi Gras, I'm bringing you my very own Gumbo recipe as well as my delicious Hurricane cocktail!!!!!

Now don't be fooled by people that will tell you Gumbo is easy to make.  They are liars and should not be deceiving us normal people who aren't goddesses in the kitchen.  Gumbo is a love/hate relationship for me.  I LOVE to eat it but dread cooking it.  I get anxious, sweaty, and hungry all at once.  It's a weird feeling but for some reason I keep doing it.  It's because if you get it right, Gumbo is SO DAMN GOOD.  It's comforting, spicy, delicious, and keeps you coming back for more.  Don't be afraid to practice this one a few times and even your screw-ups won't taste too bad.  But it does take practice and I will tell you why... It's the roux.  Damn roux.  It's so simple yet so incredibly complicated that it irritates me.  You have to cook the roux until it's chocolate brown. Yes past the part where you think you need to stop.  Nope keep cooking and stirring. Then at the very last second when you think surely you have burned the stuff, THEN that's when you stop.  It's taken me many a failed attempts at roux to sorta get this right.  I'm still no expert by any means but I'm getting better! ;)  Be sure to check out my video at the end of this post for a visual!!

On a different thirst-quenching note, the Hurricane cocktail is a fabulous cocktail that just goes hand-in-hand with Mardi Gras.  It's easy to make, easy to multiply it to make a pitcher for a crowd, and it tastes amazing.  Oh and did I mention that it's strong??? ;) Yes ma'am.  You didn't think it would be any other way right??  Feel free to modify the juices for whatever you have on hand. It's basically a boozy punch mixed with plenty of juices and plenty of rums.

So here you go girls...my Gumbo recipe along with my Hurricane recipe just for you.  And I hope you have a wonderful and safe Mardi Gras celebration of your own!! Laissez les bon temps rouler!! (Let the good times roll Mommas!!) 

xo, Momma Mojito

 MOMMA MOJITO'S GUMBO RECIPE

Ingredients:

3/4 lb. uncooked chicken breasts, cut into bite sizes

3/4 lb. Andouille smoked sausage, sliced

1 lb. uncooked small, peeled, and tail-off shrimp

1/2 cup vegetable oil + 1 tbsp. for cooking meats

1/2 cup all-purpose flour

1 cup finely chopped onion

1 cup chopped celery

4 garlic cloves

1 chopped green bell pepper

64 oz. reduced sodium chicken broth

2 chopped Roma tomatoes

Creole seasoning (to taste) -- (I like Tony Chachere's or Slap Yo Mama!)

12 oz. frozen cut okra

Chopped fresh flat-leaf parsley

Hot cooked white rice

Cornbread

Directions:

In a large pot or Dutch oven, heat the 1 tbsp. of vegetable oil over medium-high heat.  When hot, throw in the chicken pieces.  Lightly season with a bit of creole season as they cook.  Turn and finish cooking on the other side until no longer pink.  Remove the chicken and set aside.  Now, throw the sausage in and sprinkle with some creole seasoning as well.  Cook until lightly browned on both sides.  Now remove the sausage and set aside. 

Now, this is time to make the roux.  Add your 1/2 cup of vegetable oil.  You need it hot.  Watch until you begin to see small bubbles.  When it's hot, throw in the flour with your whisk in the other hand.  Immediately, begin whisking CONSTANTLY for approximately 5 minutes or until the roux turns chocolate brown.  Yes chocolate brown.  KEEP WHISKING!! Does it look almost like it's burnt?  It's not.  Just when you think you've almost burned it, add the onion, celery, garlic, and bell pepper.  Stir very often and cook for about 5 minutes until the veggies are crisp-tender.

Next, stir in all of that chicken broth and the chopped Roma tomatoes.  Now season to taste with the creole seasoning.  It's going to take quite a bit because there's a lot of gumbo in there.  Taste as you go but be sure not to add too much because then it will be too spicy and too salty.  Throw in your cooked chicken and sausage, as well as your uncooked shrimp.  When all of that comes to a boil and the shrimp are pink and beginning to float, add the frozen cut okra and bring it to a boil again.  Then, reduce the heat to a simmer.  Add your chopped parsley and simmer for 20 minutes or longer.   The longer you let it cook, the thicker it will get.  Serve over hot cooked white rice in individual bowls and of course with a big helping of cornbread and a hurricane cocktail!!  YUM!! Enjoy mommas!!

 MOMMA MOJITO'S EASY HURRICANE

Ingredients:

2 oz. Dark Rum (I used Pyrat)

2 oz. Pineapple-Flavored Rum (I used Captain Morgan Pineapple)

1.5 oz. Cranberry Juice

1.5 oz. Orange Juice

Juice of Half a Lime

Splash of Grenadine Syrup

Splash of Simple Syrup

Garnishes such as orange wheel, lime wheel, cherry, etc.

Directions:

In a hurricane glass, fill with ice and set aside.  Next, fill a cocktail shaker with ice and add all ingredients except the garnishes.  Shake and strain into the hurricane glass.  Garnish as desired. Drink immediately and enjoy with your bowl of Gumbo!!  Cheers mommas!!

**note-- I also have an additional Hurricane recipe from August 2017 that includes a few hard-to-find ingredients but is more similar to the original hurricane recipe...feel free to use my easy version shown here or the original because BOTH are delicious and taste very similar!**

[unwritrecipes]

Sesame Chicken Noodles (and some pantry talk too!)

Though it may not seem so at first glance, there's a huge lesson to be learned from this picture. What you ask? Does she have to be so cryptic? It's Monday morning and I can barely think straight, let alone decipher her forkful-of-pasta photo. Ok guys, sorry for all the drama. Here's my riveting little tidbit for the new week and it's really nothing new (back when stores kept normal hours, this is something our grandmas all did)--If you keep a well-stocked pantry and fridge, on any given night, you can whip up a nutritious, delicious and even out-of-the-ordinary dish in less than an hour! Yup, that's right. That forkful of pasta coated in a spicy, peanutty sauce with strips of white meat chicken and some scattered scallions is really saying, "look at how organized I am!" That's because this wonderful one-bowl, Asian-inspired pasta dish is entirely made with ingredients that you can keep on hand in your pantry, fridge and freezer. Imagine it's 5:00 pm and you have no idea what dinner will be but the natives are getting restless and you know it's going to get ugly if there is not a meal on the table within the hour. Now imagine opening up your pantry and fridge, doing a little bit of chopping and measuring and serving them up a plate of this deliciousness in under an hour.  Can you hear the cheers? Can you feel that smug smile stretching across your face? I promise it can be done with one good trip to the market to cover your bases. "I could make this if only I had some________in the house!" will escape your lips less and less. How's that for some Monday morning inspiration?!! 

The picture above is my new pantry from our kitchen redo and I purposely had it designed into blocks so that I would keep my famous shoving-to-the-back-impulse at a minimum. I also like the blocks because I can keep my ingredients sorted by category, you know, one square for oils, vinegars and sauces, one for canned goods, one for flours, one for sugars and a large one for chocolate, ha ha!! Now, I  realize that not everyone has a big pantry or lots of cupboards where they can store ingredients, but if you can find a way to keep things stocked even just a little bit, it'll make your life so-o-o-o much easier because the beauty of most of these sauces, vinegars, oils, pastas etc. is that they rarely spoil or need replacing other than when you use them up (that doesn't go for spices though--spices need to be replaced about once a year, I believe). Plus, I find that when I purchase off-the-beaten-path ingredients for us like for example, tahini, which figures largely in this recipe, I'm more apt to turn to other new recipes that make use of them since I already have them on hand. Whew! Sorry for the rather long-winded explanation! If you're already a model of preparedness and organization, ignore what's below and skip down to the recipe. But for the rest of you, here's what I basically keep on hand at home:

OILS

Canola, Vegetable, Peanut, Safflower  Olive, Coconut, Sesame and Toasted Sesame (I like the Trader Joe's brand), Nonstick vegetable cooking spray. Things like walnut or other nut oils that spoil more easily should only be bought on an "as needed" basis.

VINEGARS

Balsamic, Red Wine, Apple Cider, White, White Wine, Sherry, Rice, Champagne, Malt

CONDIMENTS & SAUCES

Soy Sauce (I always buy low sodium), Mirin, Chili Oil, Hot Sauce, Chili Sauce, Sriracha, Ketchup, Mustard (regular brown, yellow and Dijon), Mayonnaise ( I buy light), Salsa, Tomato sauce

NUTS & NUT BUTTERS

I keep all nuts in the freezer to help keep them fresh and we eat a lot of nuts so I usually have Trader Joe's toasted slivered almonds, walnuts, pecans and shelled pistachios on hand. As far as nut butters, the natural peanut butter gets stored in the fridge after opening. All others get stored in pantry and they are:  regular peanut butter like Skippy or Jiff, Almond butter and Tahini. 

CANNED AND JARRED GOODS

Chickpeas, Black and Red beans, Baked Beans, Diced tomatoes, Whole tomatoes, any fruit (like pineapple), Chicken/beef/vegetable broth, Pickles, Applesauce, Tomato Paste

STARCHES & GRAINS

Dried pastas, Rice (long grain, brown, basmati, arborio, wild), Barley (pearl and quick cooking), Quinoa, Couscous (Israeli and regular), Polenta, Breadcrumbs (plain & Italian), Panko, Oats (Old-Fashioned and Steel Cut), your favorite cereals, your favorite bread

SPICES & EXTRACTS

Kosher salt, regular salt, fine sea salt, flour de sel, black and white pepper, cayenne pepper, garlic powder, bay leaves, paprika, parsley flakes, dry mustard, basil, curry powder, sesame seeds, chili powder, oregano, hot pepper flakes, thyme, rosemary, cinnamon, ginger, cloves, nutmeg (I don't like the last 3 but they are considered pantry staples), cream of tartar, espresso powder, vanilla extract, vanilla beans, almond extract

FLOURS

I really like the King Arthur brand and I use their All-purpose white, wheat, white whole wheat, bread, cake and self-rising exclusively, Cornmeal (yellow and white), Gluten-free if you need it. I keep pastry flour and whole wheat pastry flour on hand as well as wheat bran, wheat germ and rye flour on hand but these are not necessary unless you really bake a lot.

SUGARS & SWEETENERS

Granulated, Brown (light and dark), Demerara (also known as sanding sugar) , Confectioners', Corn Syrup (light and dark), Molasses, Honey, Pure Maple Syrup, Agave

OTHER BAKING ESSENTIALS

Baking Powder, Baking Soda (replace every 6 months) Cornstarch, Malt Powder, Sweetened Condensed Milk, Evaporated Milk, Graham Cracker Crumbs, Marshmallows, Shredded Coconut (sweetened and unsweetened), Cocoa Powder (regular and Dutch-processed), baking chocolate (unsweetened, semisweet, bittersweet and white--I like Trader Joe's large bars for taste and economy), chocolate chips-mainly Ghiradhelli but Nestle is good too (semisweet and bittersweet and mini), cupcake liners, dried fruits like raisins (dark and yellow), currants, dried cranberries etc, yeast

REFRIGERATOR STAPLES

Sticks of unsalted butter, cream cheese, sour cream (regular and light) , Milk, Large Eggs, Yogurt (for eating and baking with, I usually keep Greek and regular on hand), a hunk of Parmesan cheese for grating, Cheddar or other favorite hard cheeses, Onions, Garlic, Potatoes, Sweet Potatoes, Carrots, Lemons, Limes, Apples

FREEZER STAPLES

Frozen veggies, Chicken breasts that can be quickly defrosted, Ice Cream and Sorbet, of course!

This is by no means a comprehensive list and I'm sure there are lots of things I've left out that you consider absolutes. In any case, hope this helps and makes it whole lots easier to whip up delicious stuff without last minute grocery runs!! And as for this pasta dish, which has gotten rather short shrift today, be sure to give it a try--it's full of spicy, sesame flavor and you'll love the "magic" way the chicken gets cooked!

Now, head to the store to stock up and start making all your kitchen experiences a whole lot more fun!! And let me know what's in your kitchen!!

Sesame Chicken Noodles

Makes 4 servings

Prep Time:  45 minutes (but a lot of this is hands-free)

Ingredients

Kosher salt

1 large boneless, skinless chicken breast

8 ounces dried fettuccine (or other spaghetti-like pasta you like--it's about half a box)

2 teaspoons sesame oil

1/4 cup peanut oil

1/4 cup tahini

3 tablespoons soy sauce

2 tablespoons red wine vinegar

2 teaspoons chili oil (use less if you want less heat)

1 teaspoon honey

2-3 shakes cayenne pepper

1 garlic clove, minced

2 scallions, thinly sliced

The Recipe

1.  Fill a large saucepan with water and bring to a boil over high heat. Salt the water well, add the chicken breast making sure it's submerged in the water, cover the pot and remove from the heat. Let sit about 15 minutes until the chicken is cooked through and tender. If it's not done enough let it sit covered a few minutes longer. Then remove the chicken and transfer it to a plate but don't throw out the water. 

2.  Bring the water in the pot back to a full boil over high heat and add the pasta. Cook to al dente according to the package directions. Then drain and rinse the pasta in cold water until cool and pat it dry with paper towels a bit. 

3.  While the pasta is cooking, you can make the sauce. In a medium bowl, whisk 1 teaspoon sesame oil, peanut oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne and garlic until smooth. 

4.  Place the pasta in a large bowl and toss with remaining sesame oil. Shred or chop the cooled chicken and add to the bowl. Pour the sauce over everything and toss to coat well. Top with the scallions and serve.  

Enjoy! 

Note:  Recipe adapted from Cravings by Chrissy Teigen. 

[ultralifehackerguru-blog]

New Post has been published on http://www.lifehacker.guru/prep-cook-pineapple-cashew-stir-fry-purple-power-bowls-breakfast-burritos-and-more/

Prep Cook: Pineapple Cashew Stir Fry, Purple Power Bowls, Breakfast Burritos and More

Welcome back to Prep Cook, where we plan and test a week’s worth of meals so you spend your time and money on the tastiest ones! This week’s menu includes pineapple cashew stir fry, mini pot pies, cinnamon rolls, and more.

Everyone has a different schedule (and different tastes), so the menu is organized by meal rather than day. I’ve ordered them to provide variety throughout the week, but you can skip meals that don’t sound good to you or switch them around based on how much time you have to cook when you get home (slow cooker dishes are great for days when you want to eat as soon as you walk in the door). If you really want to get ahead, set aside two to four hours on the weekend to prep ingredients for the week (cut produce, mix up sauces that will last, mass cook items you can freeze, etc.).

Breakfast

Freezer Breakfast Burritos: Breakfast burritos are filling and easy reheat and get out the door. These ones are great because you can make enough for the week (or even a couple weeks) in one go and freeze them until you need to chow down.

Prep difficulty: Hard (but worth it)

Boost it: Serve with a dollop of sour cream or topped with mashed avocado.

Add meat: Throw in chorizo or ground sausage.

Peanut Butter Overnight Oats: Really simple to put together and no cooking is involved. For a breakfast, this will fill you up, or it also makes a great snack.

Prep difficulty: Easy

Boost it: Add in whatever dried fruit, nuts, or sweetener you like. I usually put a sprinkling of chocolate chips in mine.

The World’s Easiest Cinnamon Rolls: Cinnamon rolls are damn delicious. That’s the only reason you need to make them.

Prep difficulty: Easy

Boost it: Add citrus zest on top just before serving.

Lunch & Dinner

Pineapple cashew stir fry: Stir fry is a great way to use up leftover veggies and rice and turn them into something that tastes different (and delicious). It also packs really well for lunch.

Prep difficulty: Easy

Boost it: Slightly undercook your rice so that it gets nice and crispy in the pan. Coat the pineapple in cinnamon before caramelizing it in the pan. Trust me, it’s so good.

Add meat: Toss in cubed chicken with a marinade.

Special notes: You can throw whatever you have in your fridge into this stir fry. The pineapple and cashews are really the only constant elements.

Pack it for lunch: Throw it in a container and you’re good to go!

Black bean and avocado enchiladas: Depending on how many people you’re feeding, this dish can last you more than just one dinner and lunch. Enchiladas are easy to put together and cook.

Prep difficulty: Medium

Boost it: Make your sauce realllly spicy (if you can handle it).

Add meat: Shredded chicken would go well inside the enchiladas.

Pack it for lunch: Know that this one will be a bit soggy the next day, especially if you don’t have a toaster oven to reheat it at work.

Purple power bowls: Since most of this dish is raw, it’s really fast to put together. It took me maaaaybe 15 minutes to prep the toppings, so I was just waiting on the rice to finish up.

Prep difficulty: Easy

Boost it: Swap the tahini sauce for a peanut one (because peanut sauce is just soooo good). Make sure to add spice to whatever sauce you use or the dish will end up pretty bland.

Add meat: A spiced chicken breast, sliced beef, or fish would all be fine on top of this bowl.

Special notes: I switched the chickpeas for crispy tempeh because I wanted some texture difference from the raw veggies.

Pack it for lunch: Keep the rice separate from everything else so it doesn’t get soggy. Include a slice of lemon to squeeze on top just before eating for added brightness.

Slow cooker white bean soup: Soup is an easy go-to meal that you can round out with other elements like bread or salad on the side. I like slow cooker soups because I just put the ingredients in before I leave for work and dinner is basically ready when I walk in the door after work.

Prep difficulty: Easy

Boost it: Serve with crusty, thick slices of bread. Make it garlic bread if you wanna get fancy.

Add meat: Sliced sausages plopped in at the end.

Pack it for lunch: Make sure you use a spill-proof container. I always wrap mine in a plastic bag just in case.

Spaghetti and lentil-mushroom balls with slow cooker marinara: Pasta is probably my favorite dish, especially with a classic marinara sauce. This combination is easy to make and packs a ton of flavor since the sauce simmers in a slow cooker all day (but you don’t have to keep an eye on it).

Prep difficulty: Medium

Boost it: Add a little more balsamic than the recipe calls for. It adds a slightly sweet, umami flavor to the sauce. Throw in veggies of your choosing to bulk up the sauce (I tossed in frozen spinach).

Add meat: Swap the lentil-mushroom balls for either handmade or premade (check the meat counter/deli section at the store) meatballs.

Special notes: If you swap in pre-made meatballs, this goes from medium to easy. Make sure you cook the onions before adding them to the slow cooker or your sauce will taste like nail polish remover (raw onions are no fun). If you make the lentil-mushroom balls, skip the dried cranberries and the sauce (since you’re serving them with marinara).

Pack it for lunch: Pile it all together to help the flavors meld.

Mini pot pies with superfood crunch salad: You’re basically making a thick pot pie stew and a biscuit rather than a bunch of little pot pies, which makes this slightly easier (less assembly). These are really cute looking, so if you’re having someone over for dinner, I recommend serving this with the salad as a meal or the pot pies by themselves as a starter course.

Prep difficulty: Hard

Boost it: Make the dressing on your salad super flavorful by swapping in toasted sesame oil.

Add meat: Toss some cubed or shredded chicken into the pot pie filling.

Pack it for lunch: Keep the pot pie filling and biscuits separate. You’ll probably eat this for lunch more like a thick soup with a biscuit and salad on the side.

Tofu, pine nut, and jicama lettuce cups: This is something you probably wouldn’t make, which is why it’s good to try it out! Push outside your food (and cooking) comfort zone. The results are tasty, I promise.

Prep difficulty: Medium

Boost it: Put in twice as much ginger as the recipe calls for.

Add meat: Pretty much any ground meat will work in this dish since it matches the overall texture.

Special notes: Cooking this isn’t that hard, it’s cutting everything up that takes work. If you can, split the chopping between two or more people and prep time will go down dramatically. It’s a little work, but I would seriously eat this for a week straight if I had to because there’s so many layers of texture and flavor.

Pack it for lunch: This will make for a messy lunch, so good for a day you’re eating alone (ah, the peace and quiet of the lunch break). Pack the filling and lettuce separately and assemble as you eat.

Share your own tips and tricks in the discussion below as you try these recipes out.

©

[mommamojito-blog]

It's Friday Cocktail Time!! MARDI GRAS EDITION!!

Hey there mommas!! Guess what?! It's Mardi Gras time!!! I don't know about all of you but I sure do love Mardi Gras time.  In my daydreams, I imagine myself as a Louisiana woman barefeet with a sundress on and tanned skin, always listening to the Revivalists and Preservation Hall Jazz Band, windows open in the house, smile on my face, and cooking away in the kitchen some unbelievably delicious and spicy dish that I somehow make look easy like I've been doing it all my life.  BUT that's just my daydreams.  Reality isn't that picturesque.  However, that doesn't mean that I can't LOVE me some of that cajun culture! Good food, good music, good times...I mean what's not to love right??

Well in my time of admiring and aspiring to be as cool as a Louisiana native, I've learned a thing or two in the kitchen about cajun food.  I know most of the time I just post cocktail recipes on here, but today I'm going to do a little something different!!!!  In celebration of one of my favorite times of year--Mardi Gras, I'm bringing you my very own Gumbo recipe as well as my delicious Hurricane cocktail!!!!!

Now don't be fooled by people that will tell you Gumbo is easy to make.  They are liars and should not be deceiving us normal people who aren't goddesses in the kitchen.  Gumbo is a love/hate relationship for me.  I LOVE to eat it but dread cooking it.  I get anxious, sweaty, and hungry all at once.  It's a weird feeling but for some reason I keep doing it.  It's because if you get it right, Gumbo is SO DAMN GOOD.  It's comforting, spicy, delicious, and keeps you coming back for more.  Don't be afraid to practice this one a few times and even your screw-ups won't taste too bad.  But it does take practice and I will tell you why... It's the roux.  Damn roux.  It's so simple yet so incredibly complicated that it irritates me.  You have to cook the roux until it's chocolate brown. Yes past the part where you think you need to stop.  Nope keep cooking and stirring. Then at the very last second when you think surely you have burned the stuff, THEN that's when you stop.  It's taken me many a failed attempts at roux to sorta get this right.  I'm still no expert by any means but I'm getting better! ;)  Be sure to check out my video at the end of this post for a visual!!

On a different thirst-quenching note, the Hurricane cocktail is a fabulous cocktail that just goes hand-in-hand with Mardi Gras.  It's easy to make, easy to multiply it to make a pitcher for a crowd, and it tastes amazing.  Oh and did I mention that it's strong??? ;) Yes ma'am.  You didn't think it would be any other way right??  Feel free to modify the juices for whatever you have on hand. It's basically a boozy punch mixed with plenty of juices and plenty of rums.

So here you go girls...my Gumbo recipe along with my Hurricane recipe just for you.  And I hope you have a wonderful and safe Mardi Gras celebration of your own!! Laissez les bon temps rouler!! (Let the good times roll Mommas!!) 

xx, Momma Mojito

 MOMMA MOJITO'S GUMBO RECIPE

Ingredients:

3/4 lb. uncooked chicken breasts, cut into bite sizes

3/4 lb. Andouille smoked sausage, sliced

1 lb. uncooked small, peeled, and tail-off shrimp

1/2 cup vegetable oil + 1 tbsp. for cooking meats

1/2 cup all-purpose flour

1 cup finely chopped onion

1 cup chopped celery

4 garlic cloves

1 chopped green bell pepper

64 oz. reduced sodium chicken broth

2 chopped Roma tomatoes

Creole seasoning (to taste) -- (I like Tony Chachere's or Slap Yo Mama!)

12 oz. frozen cut okra

Chopped fresh flat-leaf parsley

Hot cooked white rice

Cornbread

Directions:

In a large pot or Dutch oven, heat the 1 tbsp. of vegetable oil over medium-high heat.  When hot, throw in the chicken pieces.  Lightly season with a bit of creole season as they cook.  Turn and finish cooking on the other side until no longer pink.  Remove the chicken and set aside.  Now, throw the sausage in and sprinkle with some creole seasoning as well.  Cook until lightly browned on both sides.  Now remove the sausage and set aside. 

Now, this is time to make the roux.  Add your 1/2 cup of vegetable oil.  You need it hot.  Watch until you begin to see small bubbles.  When it's hot, throw in the flour with your whisk in the other hand.  Immediately, begin whisking CONSTANTLY for approximately 5 minutes or until the roux turns chocolate brown.  Yes chocolate brown.  Looks almost like it's burnt.  It's not.  Just when you think you've almost burned it, add the onion, celery, garlic, and bell pepper.  Stir very often and cook for about 5 minutes until the veggies are crisp-tender.

Next, stir in all of that chicken broth and the chopped Roma tomatoes.  Now season to taste with the creole seasoning.  It's going to take quite a bit because there's a lot of gumbo in there.  Taste as you go but be sure not to add too much because then it will be too spicy and too salty.  Throw in your cooked chicken and sausage, as well as your uncooked shrimp.  When all of that comes to a boil and the shrimp are pink and beginning to float, add the frozen cut okra and bring it to a boil again.  Then, reduce the heat to a simmer.  Add your chopped parsley and simmer for 20 minutes or longer.   The longer you let it cook, the thicker it will get.  Serve over hot cooked white rice in individual bowls and of course with a big helping of cornbread and a hurricane cocktail!!  YUM!! Enjoy mommas!!

 MOMMA MOJITO'S HURRICANE

Ingredients:

2 oz. Dark Rum (I used Pyrat)

2 oz. Pineapple-Flavored Rum (I used Captain Morgan Pineapple)

1.5 oz. Cranberry Juice

1.5 oz. Orange Juice

Juice of Half a Lime

Splash of Grenadine Syrup

Splash of Simple Syrup

Garnishes such as orange wheel, lime wheel, cherry, etc.

Directions:

In a hurricane glass, fill with ice and set aside.  Next, fill a cocktail shaker with ice and add all ingredients except the garnishes.  Shake and strain into the hurricane glass.  Garnish as desired. Drink immediately and enjoy with your bowl of Gumbo!!  Cheers mommas!!