Posts Tagged ‘garlic
Pizza
Wow ! it’s been some time gone by till posting a recipe, not that I have stopped cooking, just nothing new lately, have to change that and expand my recipe repertoire.
One breast just about 300 grams. Didn’t adjust the marination. 1 cup macaroni. Cut back about 1/2 with the sauce ingredients. Serves 2
Adapted from Sooper Chef YouTube Channel
makes a pleasant dish, by ingredient amounts somewhat spicy, adjust to taste .
Once prepped, it’s a fast cook.
Ingredients for Chicken Marination:
Chicken boneless (cube cut) 500 g
Egg 1
Corn flour 2 tbsp ( cornstarch)
Soy sauce 2 tbsp
Black pepper powder 1/2 tsp
Salt 1/2 tsp
Oil 1 tbsp
Oil (for frying) as required
Ingredients for boiling Macaroni:
Macaroni 2 cups (1 cup)
Oil 1 tbsp
Salt 1 tsp
Water as required
Ingredients for Manchurian Sauce:
Oil 2 tbsp
Garlic (chopped) 1 tbsp (substituted garlic powder)
Ketchup 1 cup
Red chili flakes 2 tbsp (you may want to adjust this less)
Soy sauce 2 tbsp
Worcestershire sauce 1 tbsp
Salt to taste
Water 1 cup
Chili sauce 2 tbsp (I used hot sauce, again you may want to adjust this to taste)
White pepper powder 1 tsp
Sugar 1 tbsp
Capsicum (small cubes) 1 cup
Carrot (small cubes) 1 cup
Onion (small cubes) 1 cup
Ingredients for Assembling:
Cooked chicken as required
Boiled macaroni
Manchurian sauce
Green onion (Chopped) as required
Directions for Chicken Marination:
1. In a bowl add chicken, egg, corn flour, black pepper, soy sauce, salt, oil and mix well. Let it rest for 15-20 minutes.
2. In a wok ( or fry pan) heat oil and add marinated chicken, fry it fully cooked and golden brown in color. Set aside.
Directions for Macaroni Boiling:
3. In a pot heat water and bring it to boil, add oil, salt and macaroni. Boil until macaroni is 80% cooked. Strain and set aside.
Directions for Manchurian Sauce Preparation:
4. In a pan heat oil and add garlic, saute for 1 minute. Now add ketchup, red chili flakes, soy sauce, Worcestershire sauce, salt, white pepper powder, chili sauce, sugar and cook for 2-3 minutes. Now add water ( here you can thin the sauce with the macaroni water ) and cook until sauce thickens.
5. Now add capsicum, carrot, onion and cook for 1-2 minutes.
6. Now add cooked chicken, boiled macaroni and mix well. Cook until chicken is well coated in sauce. Adjust if necessary with the addition of more of the macaroni water.
7. Sprinkle green onion on top and serve.
Preparation time: 10-15 mins
Cooking time: 25-30 mins
Serving: 3-4
beef soup with noodle squares
a few pictures
a hearty beefy soup, wit the addition of a thickening agent, a stew
a beef soup/stew for the instant pot
prep the following:
egg noodle semolina recipe, roll out and cut into good size noodle squares, set aside
prep veggies, onion, carrot celery, a pinch of oregano, paprika, parsley and thyme, a bit of tomato paste and a few garlic cloves minced
leaf a few brussell sprouts, slice mushrooms
slice and cube beef season with salt, pepper and marinate if possible
set instant pot to saute, high and let come to temp
with a bit of oil, brown beef, remove from pot
add to pot onion, celery and carrot mixture with your seasonings
cook till wilted and soft
add sprout leaves, mushrooms and tomato paste to pot
mix and cook several minutes
return beef to pot, with broth top to fill line of pot.
cover, reset and set to stew soup setting about 15 minutes low pressure
at end of cycle release pressure , remove cover, reset to saute high, add noddle squares when the pot begins to boil
cook the noodle squares till tender, reset and set to keep warm setting
add more broth if necessary.
serve with crusty bread
I found I did get the basis of this recipe from a WP blog Mostly Greek Eggplant Mousskasa , Eggplant Moussaka after a search for eggplant recipes.
The eggplant is my fav meal, and at times better than the chicken or beef or used as a filler with meat. So here we go.
I used ground pork instead of beef
I stuck with the cinnamon spice for the Greek style taste of the tomato sauce
some canned diced tomato for the suace
a bit of melomel replaces the wine
process the tomato sauce
salt and let sit for while to draw out some water, test fit in the baking dish
brush with olive oil, broil till browned, both sides
make the bechamel sauce
into the baking dish
add the tomato sauce
top with the bechamel and some grated parmensan, bake.
after baking, let cool a bit.
excellent flavor the eggplant, tomato sauce and bechamel compliment each other
not overly watery or runny, just right, perhaps a glass of wine and a chunk of fresh bread.
3 bean chili with smoked chicken
It started out as a quick search on the Instant Pot app for chili, Have plenty of dried beans in stock, a quick pressure cooker meal means I didn’t have a long soaking and boiling process ahead for a meal within an hour. I found a recipe for a 3 bean chili jar recipe. Remember when the jar recipes were all the rage for gifts ! Still easy to do for your own meal kits.
Pinto, white and black beans, like maybe a 1/4 cup each ,a can of chopped tomatoes, some tomato paste and a bit over leftover condensed tomato soup. The spice list was long, cumin seeds, coriander, dried hot peppers just to name a few. Chopped onions and garlic, celery and carrot to round out the flavor and a toss of frozen corn . Saute as usual add all else. Top off with veggie stock. Seal, set and be back later.
about 50 minutes later
start the plate with a layer of smoked chicken thighs
add the 3 bean chili…
top with shredded cheese and chips,
a glass of dark home brew, next time a real light or a lime hard seltzer would be better fro contrast, or possibly a fruit shandy . The chili and the smoked chicken was fantastic.
A popular dish in many forms and interpretations with different types of pasta. The basic ingredient bacon (or pork belly) with eggs. AKA spaghetti carbonara, ETC.
Simple Ingredients let the pictures tell the story…….
TOASTED BREAD, BREADCRUMBS
ADD BEATEN EGG
CHEESE
ADD THE BREADCRUMBS
SIDE OF TOMATO
PARM
SOME DISHES TO DO …. AND STUFF TO PUT AWAY…
broiled tomato with couscous
Fresh tomatoes from the yard have been a staple here this summer and fall , I’ll try to preserve some for the winter but will miss them.
Basically short on pictures here but you get the idea, a simple meal in a sense you have pasta and sauce deconstructed . I seasoned towards Italian, oregano, parsley, dried hot pepper flakes and thyme etc. 2 variety of tomatoes. Smashed garlic and sliced onions a bit of salt and pepper blend.
Crank up the broiler, get the cast iron, you’ll want to blacken the tomato mixture with a bit of a char.. toss once or twice….
couscous, easy and fast to cook, plate some up
Some shredded packaged cheese Italian blend, quickly while the plate is still hot.
were done…. Enjoy Octoberfest…….cheers
that looks good !
lo mein
inspired by you tube, Ready , Jet, Cook, Jet Tila, an adaption of recipe, Food Network
noodle time….semolina… Bob’s Red Mill recipe, fine noodle attachment on the pasta machine.
…….. or use store bough FRESH noodle
prep up ingredients….. from what I have on hand… here I have fresh harvested kale for greens , carrot matchsticks, sliced onions, ginger, garlic, hot pepper, sauce mixture with cornstarch , shrimp paste, boiled noodle
saute the onion…..
add in the carrot………….
cook till carrot tender… add the rest of ingredients…then the sauce, toss…
the sauce will start to thicken, keep tossing….
add the noodle…….
toss to coat and distribute sauce to the noodles
plate up……
add sesame seed (not shown)
Smoke roasted tomatoes
Peak harvest of tomatoes now, what to do ?
Nice weather so instead of using the oven indoors, fire up the smoker to roast tomatoes.
Prep the grille, a charcoal starter with fresh hardwood and a mix of leftovers from the last fire.
Mesquite pellets, a cup or two , fill the cup with water, the pellets will swell absorbing the water for maximum smoke output.
Not more than a few days from harvest, some within hours. I’ll reserve the cherry tomatoes for another use. Quartered the larger tomatoes.
Adding some garlic to the mix
Salt, fresh ground pepper blend and a few red pepper flakes.
Toss with a bit of olive oil.
Prep the perferated pan with oil to prevent sticking.
When the hardwood is ready, pour out to the charcoal pan, here at the lowest level. Add the soaked pellets, cover and let it come up to temperature. Sit the perferated pan atop and cover.
Smoking up, the hose is used to soak the ground below the grille. Avoiding flare-ups from unwanted embers from igniting anything. The bottom of the charcoal pan is screened for maximum air flow. A metal pan pan at ground level holds a small amount of water, a repurposed base from a water heater.
Oh ! I happen to have some dough around. Ready the flat bread ! A plastic mat with semolina give the dough ball bearing moveability with out sticking , like a pizza peel.
Tomatoes are done in about an half hour. The handle on the pan folds so it can fit in the grille when covered.
I did turn the tomatoes gently about 15 minutes to expose more of them to the smoke. Some took on a nice char. Set the tomatoes over a pan or plate after grilling to let the juices drain. I hand peeled the skins, just pull them off, if you like. Combine peeled tomatoes with juices. (After you sip a sample).
Added a few pieces of hardwood. Slap on the dough.
Meanwhile back at the ranch, I’m going to pulse up the tomatoes, I did eat several pieces before processing ! Looking good ! Added a pinch or two of sugar to balance , that’s all folks!
Pulsed up on the chunky side.
Since I have the grille up to temp a final addition of hardwood, might as well use it to bake a loaf of bread from the batch of dough.
Whattah think next ? ……..
……….. Of course !
The flat bread, smeared with the smokeyness of the tomato, fresh picked Russian red kale
Microplane some parm, a decorative side of sweet cherry tomatoes and kale leaf. Olive oil drizzle of course !
Crispy flat bread uuuummmm!
About 25 minutes later……..
Done! One container of tomato sauce in the freezer, the other in the fridge. Tomatoes plants still flowering.
Back to the garden, this year the tomatoes were soil based rather than the hydroponic which the tomatoes don’t seem to tolerate the high temps of the summer. Still some greens were still used in the hydroponics, some tat-soi and kale mostly.
The tomatoes flourished as removing the suckers resulted in new heights for the plants and excellent fruit production for both the Roni and Sakura variety.
After numerous salads and the like, I made a pasta dish, simple, quick as one does not want to be over the stove in hot weather, and tasty. Rather bore you with a recipe or technics, let the pictures do the storytelling.
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