Queer Domestic Cookery

3 T Butter

1 White Onion

1.5 Red Bell Pepper

2 T Garlic (~9 Cloves)

1 can Diced Tomatos w/ juice (14.5 oz)

1/2 t Paprika

1 t dried Oregano

1 t Coarse Ground Pepper

1 t + 1/2 t Kosher Salt

3/4 c Shrimp Stock

3 c Diced Potato (~2 Med Russet)

2# Shrimp (shelled & deveined)

1 Habanero Pepper, chopped fine (Optional)

Melt butter in large sautoir

Sautee onion and bell pepper over medium heat until soft (~15 min)

Add garlic and sautee an additional 5 min

Stir in tomatos, paprika, oregano, pepper, 1 t Salt, stock, & potato.

Simmer 20 min

Add shrimp, simmer 20 min.

Apple Pie

Crust: 2 1/4 c Flour 1 T Granulated Sugar 3/4 c + 2 T Shortening or Unsalted Butter 1/2 c +/- Cold water or Vodka

Filling: 4 c Apples, cored peeled & sliced 1 c Confectioner's Sugar (can sub 1 c granulated/powdered + 1T cornstarch) 1 T Cinnamon 1 t Nutmeg (optional)

Base:

3 c Fruit 1 c Sugar 1/2 t Nutmeg

Batter:

1 c flour 1/2 c sugar 1 t baking powder 1 pinch salt 1 beaten egg

Instructions:

Preheat oven to 350 degrees

Mix 1 c sugar with fruit, spread in 8x8 pan

Combine batter ingredients

Spoon batter over fruit

Ingredients:

2c carrots, minced 2c prepared Pinto Beans 1 Bell Pepper, chopped 1 small Onion, chopped 3 Garlic cloves, minced 3T Chili Powder 1T Apple Cider Vinegar 1T Molassas 1t Salt 1T Pepper Cayenne to taste Enough water to cover 1T Cornstarch

Directions:

Combine ingredients in 2qt saucepan minus cornstarch

Simmer at medium heat for 1 hr

Stir in cornstarch

Ingredient:

2c Cabbage, thinly sliced 2 Scallions, chopped 1/4c Baba ganouj 3T Apple Cider Vinegar 2t ground Fennell 1t Sugar 1/2 t Salt

Directions:

Combine ingredients in large bowl

Ingredients:

2 1-pound eggplants, halved lengthwise 1/4 cup olive oil 1/4 cup tahini (sesame seed paste)* 3 tablespoons fresh lemon juice 4 garlic clove, chopped

Directions:

Preheat oven to 375°F. 

Generously oil rimmed baking sheet. 

Place eggplant halves, cut side down, on sheet. 

Roast eggplant until very soft, about 45 minutes. 

Cool slightly. Using a spoon, scoop out pulp from eggplant into a food processor (use towel if eggplant is too hot to handle.)

Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. 

1 t ground clove

1/2 t cayenne

1/2 t cumin

Ingredients:

1 c Butter

1.5 c Sugar

2 eggs

1 T Vanilla

2 3/4 c flour

1 T Baking Powder (alt: 2 t Cream of Tartar + 1 t Baking Soda)

1/4 t salt

2 t Cinnamon

(2 t cinnamon + 2 T granulated sugar)

Instructions:

Preheat oven to 325°F

In a medium bowl, cream butter and sugar, mix in eggs & vanilla.

In a large bowl, sift together flour, cream of tartar, baking soda, salt, & cinnamon.

Add butter mixture to flour mixture, combine until uniform dough forms.

Roll dough into 1 inch balls (about walnut sized)

Combine cinnamon and sugar in a small bowl

Coat dough with cinnamon sugar

Bake on parchment-lined cookie sheet for 13 min

*note: I couldn’t even get a picture of these because my family inhaled them #DELICIOUS*

Ingredients:

1 T Sugar 1 T Extra Virgin Olive Oil 1/2 t Salt 1 t Italian seasoning (or half basil half oregano) 1/4 t Pepper 8 Roma Tomatoes

Instructions:

Preheat oven to 250°F

Whisk Sugar, oil, salt, seasoning, and pepper together in a large bowl.

Cut tomatoes in half lengthwise

Gently toss tomatoes with ingredients in bowl

Place on parchment lined baking sheet

Roast at  250° for 5 hours

Pop’s Mumbo Gumbo

Ingredients

1/2 c Butter 9.6 oz Salmon Sausage, sliced 1 1/4 c Onion, diced 1 medium red bell pepper, diced 7 oz Cod, cubed 1/2 c Flour 20oz Tomatoes, diced 10 oz Potato, diced 10 oz Corn Kernels 10 oz Green Beans 15 oz can Kidney Beans 1 T Shichimi Togarashi 6 c Veg Stock 1.25 # Shrimp 7 oz Lobster ~ 6 claws 1 1/2 c Imitation Crab, chopped 1 c Cooked Rice 6 t Salt, divided

Directions:

In a large pot, brown sausage in butter over medium-high heat.

Add Onion and bell pepper with 2 t salt, cook until onions are translucent

Add cod and flour, stir continuously until flour paste is a deep brown.

Add tomatoes, potato, corn, green beans, kidney beans (with liquid from can),  Shichimi Togarashi, vegetable stock, and 2 t salt

Bring to boil and reduce to simmer

Simmer 30 min, remove shells from shrimp and lobster while pot simmers.

Discard shells, stir in shrimp, lobster, and imitation crab, rice, and remaining salt.

Simmer an additional 20 min, serve hot.

Ingredients: 1 T Butter 1 T Flour 1 ½ c Vegetable Stock 1 - 15 oz can Black Beans 1 - 15 oz can Kidney Beans 1 T Lime Juice 2 t Salt ½ t Chipotle 2 c Broken Tortilla Chips (not crushed)

Directions:

Combine butter and flour in 2 qt sauce pan, stir over medium heat until resulting mixture is light brown toasted color.

Gradually whisk in stock avoiding lumps

Add beans, lime juice, salt, and chipotle, bring to a boil.

Reduce to a simmer and fold in tortilla chips

Simmer 20 min

Creamy Spinach Penne Ingredients: 1 # Penne 12 c Spinach 1 c Heavy Cream 1/4 c Water 1.5 t salt

Directions:

Boil pasta according to packaging.

While pasta boils, wilt spinach with water & salt in a large sautoir pan

Pulse in food processor until smooth

Add cream, blend until uniform

Strain pasta

Add pasta and spinach sauce to sautoir on medium-low heat

Cook additional 5 min serve war.

Lentil Soup (makes 5 - 1c Servings)

1 T Garlic 1 T Olive Oil 1 c Lentils 2 t Salt 5 c Vegetable Stock 3 c Kale, rough chopped

Heat oil in 2 qt pan over medium heat.

Brown garlic

Add remaining ingredients

Bring to boil and reduce to simmer

Simmer until call and lentils are tender.

Chimichurri Dressing (makes ~1 pint) 3 c Parsley(70g or 2.5 oz) 2 T Garlic(30g or 1.1oz) 1.5 t Kosher Salt ¼ c Mayo 2 T Water ¼ c Olive Oil ½ c Heavy Cream 1T+1t White Vinegar 

Mix vinegar into heavy cream set aside

Combine parsley, garlic, and salt in food processor/blender.

Add mayo, water, and cream mixture, blend until smooth.

7-Layer Dip

Ingredients:

1 3/4 c prepared black beans, drained 1 T garlic 3/4 t salt

2 Avocados 2 T Lemon Juice (Juice of 1 lemon) 1 t Pepper

1 c Salsa

12 oz meatless grounds (e.g. Boca) 2 t Adobo seasoning 1 t salt 1 T coconut oil

2 c Corn Salsa

3 c Sliced Mushrooms 4 T Unsalted Butter 1/2 t Salt

2 c Cheddar

Instructions:

Combine black beans, garlic, and salt

Saute meatless grounds in coconut oil, season with adobo and salt

Saute mushrooms in butter, season with salt

Spread black beans in the bottom of a 9x9 dish

Slice avocados, layer over black beans, sprinkle with lemon juice & pepper.

Layer additional components in the order listed above