Ingredients:
1 onion, diced 4 cloves garlic, chopped 1.5 lbs ground beef 1 tbsp coriander 1 tbsp cumin 1/2 tbsp smoked paprika 1/4 tsp all spice 1/4 tsp cinnamon 1 14.5 oz can diced tomatoes Vegetable oil Pine nuts Instructions: 1) In a large sauté pan over medium heat, sauté the onions until brown. Once the onion starts to brown add the garlic until fragrant. 2) Add the ground beef. Once the ground beef has cooked through, add the spices. Cook until fragrant. Add the diced tomatoes. Cook until the liquid has cooked out, about 10-15 minutes. 3) Serve over rice and top with pine nuts. Notes: 1) If you do not have pine nuts, you can use almonds. 2) Can also be served with naan, pita, or roti if you prefer. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Diced Tomatoes amzn.to/3b7fhJn
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As an Amazon Associate I earn from qualifying purchases at no additional cost to you.
This list will be updated as I upload more recipes. I will link items I use while cooking here. This will help you make the dishes as you follow along on my food journey. Enjoy! If you need me to link anything please message me on IG: anybody_can_chef or on Facebook. Thank you for all of your support. Harissa Paste 2 pack amzn.to/2ERds7F Single amzn.to/32PQXYO Maesri Red Thai Curry Paste amzn.to/31VL9Od Maesri Panang Thai Curry Paste amzn.to/2EUsoSJ Szechuan Dried Chilis amzn.to/3gqwyP2 Chipotles in Adobo amzn.to/3bpcWtz Amchur Powder amzn.to/3hisf8W Kashmiri Chilly Powder amzn.to/2Zqsj08 Guajillo Chili Pods amzn.to/3bopv8m Pasilla Chili Pods amzn.to/2Gom0n3 California Chili Pods amzn.to/3lPOS7Q New Mexico Chili Pods amzn.to/3h005PI Garam Masala Ingredients:
Pork 1.5 lbs pork chops, thinly sliced (or chicken) 2 tbsp 1 tbsp soy sauce Vegetable oil Sauce 1" fresh ginger, minced 4-6 garlic cloves, minced 3 tbsp soy sauce 1 tbsp rice vinegar 2 tbsp mirin 2 tbsp chili crisp 1/2 tsp five peppercorn blend (or black pepper) 1/8 tsp allspice 2-4 dried whole chilis Veggies 1/2 onion, thinly sliced 12 snap peas, sliced Vegetable oil Instructions: 1) In a small bowl, massage the pork with the corn starch and soy sauce. Let sit while you make the sauce. 2) Combine the ingredients for the sauce in a small bowl. 3) Sauté the onions at high heat, so they brown on the outside and still have a slight crunch in the center. Remove the onions. Sauté the snap peas at high heat, until slighly browned. Remove the snap peas. Brown the pork, be careful not to overcook or pork may become chewy. Remove pork. 4) Toast the dried chilis in the oil. Add the sauce to the pan and let reduce by half. Once the sauce has reduced add the veggies and pork back into the pan. Toss in the sauce until coated evenly. 5) Serve over rice and enjoy! Notes: 1) If you want it to be saucier, double the sauce recipe. 2) Other additions you can use are mushrooms, bell peppers, and bamboo shoots. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Dried Chilis amzn.to/3gqwyP2 You can use these to make homemade chili oil as well as in this dish. Fried Avocado
Ingredients: 2 firm avocados, Sliced into 6-8 pieces 1 1/2 cups panko bread crumbs 2 eggs, beaten 1/4 cup corn starch 1/2 tbsp cumin 1/2 tbsp chili powder 1/4 tbsp garlic powder 1/4 tbsp onion powder 2 pinches salt Instructions: 1)Heat 2 cm of oil in a sauté pan over medium heat. Oil should be 375F. If you do not have a thermometer, toss some bread crumbs in the oil to see if they sizzle. 2) You will need three paper plates or baking dishes. One for corn starch, one for the beaten eggs, and one for the panko bread crumbs, cumin, chili powder, garlic powder, onion powder and salt. Start by evenly coating the avocado with a thin layer corn starch, this is crucial so that the egg sticks to the avocado. Once coated in corn starch, toss the avocado in the egg. Again make sure to completely cover the avocado. Then toss the avocado in the seasoned panko bread crumb. I like to bury the avocado wedges in the panko, I find this allows for it to have a thicker more even coating. 3) Fry in the oil until browned, roughly 1.5-2.5 minutes and then flip. Once second side is browned, remove from pan and place on a plate with a paper towel to soak up any excess oil. Pinch salt over the top. Notes: 1) Firm avocado is key, otherwise the avocado is to mushy when cooked. Also firm avocado is easier too handle when breading. The avocado becomes soft and creamy when frying. 2) If you are gluten free use gluten free panko bread crumbs. 3) You can serve these as is with your favorite dipping sauce as avocado fries. Makes a great side dish or appetizer. I am biased and prefer them in tacos, but I am a taco lover!! :) Corn Salsa Ingredients: 3 ears of corn, kernels off the cob 1/4 large red bell pepper, finely diced (roughly 2 tbsp) 1/4 large green bell pepper, finely diced (roughly 2 tbsp_ 1 lime juiced (roughly 2 oz) 3 tbsp chopped cilantro 3/4 cup black beans, drained and rinsed salt to taste 1/8 tsp smoked paprika (optional) Instructions: 1) Mix all the ingredients in a bowl and serve chilled. Notes: 1) If you want it spicy substitute the green bell pepper with jalapeno. I like it spicy but I serve this to others who do not like spicy food. 2) I add smoked paprika when serving with the cilantro lime crema, otherwise the dish can become too citrus forward. 3) I prefer to make this in the morning before serving it at dinner. The flavors meld together better. Cilantro Lime Crema Ingredients: 1 bunch cilantro 3 limes, juiced salt to taste 1/8 tsp cumin 2 cloves garlic 1 cup sour cream Instructions: 1) Add the cilantro, lime juice, salt, cumin and garlic cloves to a blender and blend until smooth. Then whisk in the sour cream until completely combined. Notes: 1) If you want it healthier use plain greek yogurt. 2) This works great as a salad dressing 3) If you have made it this far you get the recipe for the chipotle sour cream ;) sour cream, adobo sauce from chipotle in adobo sauce, dried onion flakes and salt. I do it by taste. Add more of the adobo sauce if you want it spicier. Let sit for at least one hour for the dried onions to hydrate. For tacos Corn tortillas and shredded lettuce :) Enjoy! Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Magic Bullet amzn.to/33M2VVB Vitamix amzn.to/3ktDwG6 Chipotles in Adobo amzn.to/2YvQpG8 Ingredients:
12 oz leftover kalua pork 2 tbsp oil/more for sautéing 2 tbsp flour 2 cups vegetable stock 3 tbsp soy sauce 1/2 tbsp cumin powder 1/2 tbsp chili powder 6 oz shredded mozzarella 6-8 corn tortillas 2 cups cooked white rice Instructions: 1) In a sauté pan over medium heat with vegetable oil, crsip the kalua pork. Once crisped remove from the pan and add 2 tbsp of oil. Add the 2 tbsp of flour and stir constantly for two minutes. 2) Add the vegetable stock, soy sauce, cumin, and chili powder. Bring to a boil and then lower to a simmer. Cook until gravy has thickened. (If not using homemade stock, add garlic powder, onion powder and salt to taste) 3) Preheat oven to 375F. To build enchiladas put roughly 2-3 inches of cooked white rice in a straight line, in the center of the tortilla. Add 2-3 oz of kalua pork on top and roll. Repeat until all the filling is used. Place 2-3 tbsp of the brown gravy in the bottom of a baking dish and spread evenly. Place the enchiladas in a baking dish. 4) Top the enchiladas with the brown gravy and the mozzarella. Cover with foil. 5) Bake for 15-20 minutes covered. Uncover and bake for another 5 minutes or until cheese had started to slightly brown. Notes: 1) The onions on top in the pictured are just sliced and sautéed at high heat. Once browned, turn off the heat and add a tbsp of soy sauce. The residual heat will caramelize the soy sauce. 2) Can use jack cheese instead of mozzarella. 3) My homemade stock contained leftover vegetable trimmings, thyme, sage, rosemary, marjoram and parsley. 4) Baking time will vary depending if you make the gravy ahead of time and it has been chilled. Also baking time may vary for filling if the kalua pork and rice are both cold. 5) I do have a Kalua Pork recipe on here, if you need one :) Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) Ingredients:
2 lbs beef, small dice 1 onion 2 bunches cilantro 10-12 jalapenos, seeded 4 strips bacon, sliced 3-4 tbsp soy sauce salt stock vegetable oil Instructions: 1) In a stock pot over medium heat, render the fat from the bacon. Once the bacon has started to brown, add the beef. No need to cook the beef in batches because you want it to release it juices. 2) In a blender add the onion, cilantro, jalapeno and blend until smooth. You may need a little stock to get it to start blending. 3) Add the blended, cilantro, jalapeno and onion to the pot. Add the soy sauce and salt. Bring to a boil and then lower to a simmer. Cook until beef is tender. I like to cook mine all day, because the flavor melds together better. 4) Serve with Spanish rice and corn tortillas. Notes: 1) If you want a healthier version skip the bacon and add 1 tbsp of liquid smoke. 2) This dish is not spicy. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Magic Bullet amzn.to/33M2VVB Vitamix amzn.to/3ktDwG6 Ingredients:
2 10 oz pork chops vegetable oil 2 tbsp butter 1 cup vegetable stock thyme to taste rosemary to taste sage to taste herb de provence to taste Instructions: 1) Salt the pork chops and let sit at room temperature for at least five minutes. 2) Add oil to a cast iron skillet or stainless steel heavy bottom skillet to a depth of about 2cm. Heat oil over medium high heat until oil is slightly smoking. Add the pork chops (be careful as this will create some crackling and popping). 3) Cook for about 3-4 minutes aside (if pork is roughly 1-inch thick), flip 3-4 times. After flipping the pork chop the last time, lower heat and add 2 Tbsp of butter, thyme, rosemary, sage, and herb de provence. When the butter starts to foam, begin basting the pork with the butter (tilt pan towards you to help spoon butter). Keep basting until pork is medium. 4) Add the stock to deglaze the pan. Bring to a boil and lower to a simmer. Let stock reduce until thick. Remove the pork chops if they are finished cooking before stock has thickened. 5) Serve over rice or your favorite potatoes and enjoy! :) Notes: 1) If you are using store bought stock you may need to add more herbs and some garlic. I made my own stock with leftover vegetable trimmings. 2)For the topping in the picture I caramelized onions for two hours over low heat and added minced garlic. 3) Brussel sprouts, I halved and roasted at 400F for 25-30 mins or until crispy. Remove from oven. Squeeze the juice of one lemon over the top, add a tbsp of soy sauce and toss on the hot baking sheet. Soy sauce will caramelize and glaze the brussel sprouts. 4) The butter and reduction of the stock should create a thick pan gravy, if not use a corn starch slurry. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. All-Clad 12" fry pan amzn.to/3hzmQLG Ingredients:
Filling: 2 lb top sirloin 1 large carrot, diced 1 onion, diced 1 tbsp paprika 1 tbsp chili powder 1 1/2 tbsp cumin powder 1 14 oz can diced tomatoes salt to taste 4 small potatoes, diced Dough: 2 1/2 cups flour 1/2 tsp salt 4 oz butter chilled 1 egg 1/3-1/2 cup ice water 1 egg for egg wash, brushing the outside Instructions: Filling 1)Preheat the oven to 325F. While the oven is preheating, in a large stock pot over medium heat, saute the onions and carrots in vegetable oil until brown. Remove from the pot. 2) Rub the paprika, chili powder, cumin, and salt evenly on the top sirloin. In the same stock pot, brown the meat on each side. Add the onions and carrots back in. Use the can of diced tomatoes with all the liquid to deglaze the pan. 3) Cover the stock pot with a lid and bake in the oven for 2 hours. Add the diced potatoes and bake for another hour. The top sirloin should be tender and use tongs to shred. Set the filling aside and let cool. Dough 1) Put the butter in the freezer for 30 minutes. 2) In a mixing bowl, add the flour and salt. Mix to combine. 3) Remove butter from the freezer and grate using a cheese grater. If the butter starts to soften from the warmth of your hands, coat the outside with flour. 4) Add the shredded butter to the flour and salt bowl. Add the water and 1 egg. With a hand mixer, mix over low speed until the mixture is a coarse crumble. 5) With your hands form the coarse crumble into a ball (do not knead) and tightly cover with cling wrap. Set in fridge for 30 minutes. 6) Remove from fridge and form 2 oz balls (11 balls). Empanada: 1) Preheat oven to 375F. Take your 2 oz balls and press them using a tortilla press into thin round sheets approximately 7 inches in diameter. If you do not have a tortilla press use a rolling pin. 2) Take 1/3 cup of chilled filling and place in the center. Brush 1/4 inch of the edges with egg wash. Fold the dough over the top creating half moons. Crimp the edges together or use a fork to press together. Repeat and place the empanadas on a parchment lined baking sheet. 3) Add a splash of water to remaining egg wash. Brush the outside of the empanadas. If you do not have a pastry brush, use a paper towel to brush the empanadas. 4) Place in the middle rack of the oven and bake at 375F for 35 minutes or until golden brown. Notes: 1) The better you get at making empanadas the easier it is to fill with more filling. If 1/3 of a cup is too much for you to be able to close the empanadas, use less filling. 2) You can use this dough to fry empanadas, I went healthier and baked them. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Hand mixer amzn.to/2XO6mYd Tortilla Press amzn.to/2E9xslf Ingredients:
Filling: 1 Butternut Squash, halved 2 tbsp butter vegtable oil 3 oz herbed goat cheese Pistachio Cream Sauce: 1/2 cup of pistachios 1 tbsp oil 1 cup coconut milk Salt to taste Black pepper to taste 1 teaspoon cornstarch water Pasta Dough: 1 1/2 lb Pasta Dough (Recipe from Professional Cooking 7th addition by Wayne Gisslen) Instructions: Filling: 1) Preheat oven to 400F. While oven is preheating, rub oil on halved butternut squash. Place on a baking sheet and bake for 45-55 minutes or until golden and tender. 2) Let the butternut squash cool until cool enough to handle. Remove the skin and place into a large mixing bowl. Add 2 tbsp of butter and blend with a stick blender until creamy. Add a dash of coconut milk if stick blender is having trouble blending. 3) Roll pasta dough out into thin sheets, place a 1/4 teaspoon of herbed goat cheese and a teaspoon of butternut squash in a checkerboard pattern roughly 2" inches apart. Lay another sheet of dough on top, and press dough around mounds of filling, so there are no pockets of air. Cut into squares using a pairing knife. Seal the edges by pressing around the edges with a fork. 4) Boil ravioli in salted water until pasta is al dente. Pistachio Cream Sauce: 1) Blend together the pistachios and oil until becomes pistachio butter (like peanut butter consistency). 2) In a sauce pan over low-medium heat, heat oil. Add the pistachio butter and cook until fragrant. Add the coconut milk and bring to a boil. Mix the cornstarch and water to create slurry. Mix the cornstarch slurry to the coconut milk and mix thoroughly. Once the sauce begins to thicken remove from heat. 3) Taste for salt and pepper. Serve with the ravioli. Notes: 1) Substitute heavy cream for the coconut milk and there will be no need for the cornstarch slurry. Just reduce until cream thickens. 2) Can also serve with the garlic sage brown butter sauce instead of pistachio cream. 3) Garnish with chopped pistachios. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you Stick Blender amzn.to/2FceNWJ Used to puree the butternut squash. Magic Bullet amzn.to/33M2VVB Used to make the pistachio butter. Professional Cooking Cookbook amzn.to/2EwvrAa As an Amazon Associate I earn from qualifying purchases at no extra cost to you.
Items I use in my kitchen: Rice Cooker amzn.to/3g0ZVqK This is a must! Makes cooking rice so easy. Nothing fancy but makes great fluffy rice. Non-stick Pans amzn.to/2F8TyoB These are my favorite non-stick pans, they last longer than other non-stick pans I have owned. They are heavy duty, holding heat well and distributing it evenly. I will continue to buy these anytime I need a non-stick pan. Vitamix amzn.to/3ktDwG6 This has been one of my favorite purchases. It makes my sauces extra smooth and also makes the best smoothies! You can grind and chop with it, as well, and it's easy to clean. My favorite thing about the Vitamix is the power it has to blend with minimal to no extra liquid to be added. Magic Bullet amzn.to/33M2VVB I have enjoyed using this for purees. It is not as powerful as the Vitamix, but works well for the price point. You may need to add more liquid than with the Vitamix, which is my only complaint, but for someone looking for a blender that is cost effective, I highly recommend. Stick Blender amzn.to/2FceNWJ The stick blender works great when you do not want to transfer to the blender. Also works wonderful for emulsifying dressings. The best thing to use this for is to make a silky cheese sauce. I will link a recipe when I post it. Victorinox Swiss Army Chef Knife amzn.to/30Ly8Xa This is a great starter knife. It is not my favorite, but this is personal preference, because it just does not feel "right" in my hand. Everything else about it, is great. It has lasted a long time and I do use it a fair amount even though I have other knives. It is well priced and gets the job done! Masahiro Chef Knife amzn.to/3gZ8Avr This knife is extremely sharp and I do not recommend for a beginner chef. This knife is great for chopping veggies, fileting fish, slicing meat and anything else you need a great knife for. This is my favorite knife I have. 3 Piece Knife Set amzn.to/2FcGb6X This is a great set of knives to start your cooking journey. You can do everything you need with these. I have had these knives for over 8 years and would get them again, but you don't have too! All you need to do is sharpen them occasionally. Knife sharpener amzn.to/30L88LB This is a must have item that will save you money, so you do not have to pay to get your knives sharpened. This makes sharpening your knives a breeze. Anytime they get dull bust this out and they will be good as new. All-clad pan set amzn.to/2F5dJ6Q These pans are well worth the price, I have owned mine for 8 years and they still look and cook like they are brand new. Not only are the excellent to cook with, but they are easy to clean and can be put into the dishwasher. If you do not want the full set and just frying pans: amzn.to/2PK1w9S Cutting Boards amzn.to/33JKEbu I enjoy these for the non-slip grip on each end. You do not have to worry about putting down a wet rag underneath and trying to hold it place as you chop. Bakers Scale amzn.to/2FbIIOO This is a scale I have used in multiple kitchens, where it got daily use. It lasts a long time and is small enough to find a place in your kitchen. One of my favorite features is you can take the stainless steel platform off for easy cleaning. Must have for baking or pasta making as it is more precise than using measuring cups. Also great for even portions. Mixing Bowls amzn.to/31FDxOI These get used for baking, cooking in batches, mixing sauces and much more. They will last you a very long time. Measuring Cup amzn.to/3ahfpG8 I have used mine for so many things, and can be used in the microwave. It is also dishwasher safe. Measuring Spoon set amzn.to/3kJMsaC For accurate measuring, this is a must have in your kitchen. Spatula amzn.to/3gLIs6N You must have this to keep your non-stick pans in great condition. It does not scratch the non-stick pans and is just a nice spatula. Food does not stick to it for easy clean up. Wooden Utensil Set amzn.to/2XKlrJZ I use these each day in my kitchen and have had them for over 8 years. Only one broke, but that is because one of my roommates put it in the dishwasher multiple times. I still have all the other ones and they are holding up great. Meat Thermometer amzn.to/3iw80FQ This is great for any beginner cook all they way up to home chefs. If you smoke meats, deep fry or just cook meat to temp, this will always be used in your kitchen. Also those tough baking items that you need to make sure the middle is fully cooked, what do you need? This right here. Stainless Steel Colander amzn.to/3kyUItK I use this to strain my pasta noodles, rinse vegetables, beans and much more! You will want one of these handy in your kitchen. MicroPlane amzn.to/2Y1tJh3 Grate parmesan cheese, garlic, ginger and so much more! Cheese Grater amzn.to/30KH0fD Loaf Pan amzn.to/2PGxWC7 I use my loaf pan to make meat loaf, banana bread and other breads. It is a wonderful non-stick pan. I should not say this but I have been washing mine in the dishwasher and it still is working great! Hand mixer amzn.to/2XO6mYd Since I have not invested in a stand mixer and spent the money on the Vitamix instead, I have this handy (no pun intended) Hand Mixer. It has been great for brownies, cookies, banana bread, cheesecake bars and much more. As a cost effective option, this one will work great. Ice cream maker amzn.to/3gMM34M This is a wonderful little ice cream maker for me. I do not make ice cream all the time, so I did not want to spend too much on an ice cream maker. For the price, I love it. It has lasted me many years now and many batches of ice cream. Although it does not aerate the ice cream as much as some of the other fancy ice cream makers I am guessing would, this one is a great price point for getting some delicious homemade ice cream. I recommend it, especially if you are not going to be making ice cream all the time. I have enjoyed this ice cream maker for what it is and have made some amazing flavors! The plates and bowls in my pictures: Sango Salad Plate amzn.to/3iwEyiY Unfortunately I could not find the set but here is the plate commonly used in my pictures. I have had these for 8 years and I am still getting compliments on them. (Green onion Chimichurri) Sango Bowl amzn.to/3fK90Eh The bowls to go with the plates. Also have had these for 8 years. (Ice Cream Picture) Noritake 16 piece set amzn.to/2DQLeJy Here is the Noritake set I have. Noritake 4 piece set amzn.to/30MeaLT In case you do not need the 16 piece set. Noritake Pasta Bowl amzn.to/3gOTPuO The pasta bowls in my pictures. (Pork Adobo, Kalua Pork, Red Curry Picture) Noritake Dinner Plate amzn.to/3kz3l7A Lamb Chop w/ Red Wine Butter Sauce Picture Noritake Rice Bowl amzn.to/30JIgPY Dan Dan Noodles Picture Noritake Salad Plate amzn.to/3fNikY7 |
Michael FehlChef/Food and Beverage Director Archives
March 2021
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