snacktime247

For the soup:

3 cloves garlic

3 Golden beets

8 small carrots

1 yellow onion

1 small head of orange cauliflower

Small handful of green beans

1 bunch of swiss chard

1 bunch of thyme

Splash of Olive Oil

2 cartons chicken stock (or water, or vegetable stock)

Prep the Ingredients:

Cut solid vegetables into bite size pieces.

Cut leafy vegetables roughly.

Finely chop garlic.

Make the Soup:

Heat olive oil in soup pot to medium

Add onions to pot and sweat for a couple minutes.

Add other hard vegetables (beet, carrot, cauliflower) on top of onions and saute about 10 minutes.

Add green beans.

When vegetables are slightly browned, add stock on top of vegetables.

Add garlic and thyme.

Simmer at least 40 minutes or until vegetables become soft.

Remove thyme bunches and add chard.

For the apples

4 apples

1 tsp sugar

¼ cup flour

1 ½ tsp cinnamon

½ tsp nutmeg

For the topping

½ cup flour 

½ cup butter

1 cup rolled oats

¾ cup brown sugar

Make the crisp:

Cut the apples into thin slices, as thin as you can.

Mix the apples with sugar, flour, and spices.

Cut the butter into the other topping ingredients and mix until combined, but still clumpy.

Divide the apples between baking dishes (either one 9″ dish or 2 smaller 4 cup dishes)

Divide topping into an even layer over apples.

Bake at 350° f (176° c) for 30-40 minutes or until the top is golden brown and the apples are bubbling vigorously.

Top with ice cream and enjoy!

A basic quiche recipe using my family pie crust, feel free to replace the fillings however you like! Having some kind of cheese on the bottom helps keep the crust from getting soggy, but the bacon and broccoli can be replaced with any kind of meat/vegetable combination, or make an all veggie version.

Try ham, sausage, bell pepper, cooked potato, greens, artichoke hearts, goat cheese, onion, or anything you like!

For the Crust:

1 ¼ cups Flour

¼ tsp Salt

⅜ cups Canola Oil

⅛ cups Milk

For the Fillings:

4 strips Bacon

1 cup Broccoli

1 cup Sharp Cheddar Cheese

For the Custard:

3 Eggs

1 cup Milk

Sprinkle Paprika

Prepare the crust:

Mix flour and salt in a large mixing bowl.

Mix milk and oil in a small mixing bowl or measuring cup.

Pour oil and milk mixture into flour mixture.

With a fork, gently incorporate ingredients.

Once the mixture becomes sticky, switch to your hands and begin to finish mixing and form the dough into a ball.

Don’t knead the dough or overmix, just bring it together.

Prepare the fillings:

Cut bacon into quarter strips.

Cook the bacon until crispy and set aside.

Cut the broccoli into smaller than bite sized pieces.

Steam the broccoli until just tender.

Coarsely grate the cheese.

Prepare the custard:

Combine eggs and milk and whisk to combine.

Assemble the pie:

Pre-Heat the oven to 375° f (190° c)

Cut 2 sheets of wax paper and lay one out on a clear counter top.

Put the ball of dough on the center of the wax paper and squish it into a flat, round shape.

Put the other wax paper on top of the dough and press it into place.

Roll the dough with your rolling pin, rolling from the center of the dough towards the edges to keep it an even circle.

Keep rolling the dough until it’s big enough to fill the pie dish, you can check the size by placing the dish upside down on your dough.

Peel the top layer of wax paper off your dough, and flip the lower paper and dough upside down and onto the empty pie dish. Make any position adjustments needed now.

Peel the second layer of wax paper off, leaving the dough inside the dish.

Lift the edges of the dough to get rid of any air pockets around the inside edge of the pie dish.

Crimp the edges of the dough to make a finished crust edge.

Spread the grated cheese evenly over the bottom of the crust.

Arrange the bacon pieces in a layer over the top of the cheese.

Top with cooked broccoli in another layer.

Pour custard over the fillings.

Sprinkle paprika over the top.

Bake for 35-40 minutes or until the center appears set when the pan is jiggled.

Hot sauce is surprisingly easy to make, though it does take some time. All proportions can be changed to your taste, but this recipe has worked well for me as a basic hot sauce. It’s not melt-your-face-off-hot, but it has a pleasant kick to it. If you prefer your hot sauce very,very hot you can add extra habanero peppers.

Alternatively peppers can also be swapped out to adjust heat levels, jalapenos are quite mild at a scoville 10,000, and the habaneros add to that at their 350,000. http://pepperheadsforlife.com/the-scoville-scale/ is a pretty complete list of pepper heat levels if you’re inclined to experiment with which peppers to use.

For the Hot Sauce:

2 lbs Red Jalapeno peppers

20 Habanero peppers

2 heads of Garlic

Splash of water (or a few)

2 Tbsp Salt

1 Tbsp Honey

1” cube of toasted oak

http://www.homebrewing.org/Honeycomb-Barrel-Alternative-White-oak-_p_3323.html

1 cup Red wine vinegar

Optional: ⅛ tsp guar gum

Make the Mash:

Wear gloves (and maybe goggles) for this, trip the peppers, remove stems and cut peppers into rings.

Separate head of garlic into cloves and peel, trim ends.

Add peppers, garlic and salt to a food processor and roughly process, it should be fairly chunky still.

Mix in salt and honey, and any more water needed to make it a wet mash texture.

Put the mixture in a jar.

Tie fishing line around the cube of oak and poke it down into the mash.

Tape the other end of the fishing line to the outside of the jar.

Put a plastic bag loosely over the top of the jar, don’t make it airtight, just protected from anything falling in.

Ferment the Hot Sauce:

Put the jar in a cool dark place, outdoors if needed since it does have an odor.

Take the jar out once a day and stir, you should see bubbles forming after a couple days, this is normal.

Allow it to ferment for 2-3 weeks.

Finish the Hot Sauce:

When you decide it’s fermented to your liking, take it out and blend the mash completely smooth.

Press it through a fine mesh strainer.

Add vinegar to the strained hot sauce.

Taste and adjust salt and vinegar levels to taste.

For the sandwiches:

½ lb mushrooms

3 small bell peppers

1 medium onion

5 oz baby spinnach

1 lb lean ground beef

1 can tomato sauce

½ tsp chili powder

2 tsp garlic powder

2 tsp onion powder

1 tsp cumin

2 tsp worshtershire sauce

3 cloves garlic

1 cup grated cheese (optional)

Kaiser rolls

To make the sloppy joe mix

chop peppers, onion and mushrooms into a fine dice.

Heat a large skillet to medium high heat with a little olive oil

Add the vegetables to the pan and saute for about 15 minutes, or until they let go of some water and become translucent.

Add ground beef to the pan, break up and incorporate into vegetables.

Add spices to mix.

Add tomato sauce.

Simmer until the mix comes together and looks less watery.

Add spinnach leaves and allow to wilt, fold into mix.

To finish the sandwich:

Toast rolls, grate cheese.

Spoon meat mix onto toasted rolls, top with cheese and sandwich between the buns.

Eat with your hands.

For the chicken:

1 cup teriyaki sauce (plus more as needed to thin)

5 boneless skinless chicken thighs

1 head of broccoli

1 cup short grain rice

1 bunch green onions

Prep the ingredients:

Cut chicken into bite size pieces.

Cut broccoli into bite size pieces.

Make the rice:

Put 1 cup rice and 2 cups cold water into a pot.

Turn to high heat.

When pot comes to a boil, reduce heat to low.

Cook on low for 20 minutes.

Make the broccoli.

Put broccoli in a steamer basket with an inch of water.

When you add the chicken to the sauce, turn heat to high.

Steam until just tender and still bright green.

Make the chicken:

Put sauce in a wide skillet just over medium heat.

Simmer until sauce is thick, 15-20 minutes, if it reduces too much, add more sauce.

Add chicken peices to the pan.

Cook for 5 minutes or until chicken is cooked through, opaque and springy.

Plate up:

Chop green onions.

Lay a bed of rice with broccoli alongside it.

Spoon chicken and sauce over rice.

For the sandwich:

Oroweat potato bread, 2 slices per sandwich

Tillamook extra sharp cheddar cheese, 1/2 cup per sandwich

Salted butter, 3 Tbsp, divided

Make the sandwich:

Grate the cheese

melt 2 Tbsp of the butter over medium heat in a non stick skillet.

Lay half the bread down in the hot, melted butter.

Top with an even layer of cheese.

Add second slice of bread on top of cheese.

Watch for cheese to melt, you can peel back the top bread to check.

When the cheese is melted, add remaining 1 Tbsp of butter to the pan. (this should be 2-5 minutes depending on how hot your stove is)

Lift each sandwich, swirl melted butter into the space of the pan where the sandwich was, and carefully flip the sandwich back into the pan onto the uncooked side.

Cook another 2 minutes or until the bottom bread is golden brown.

If needed, flip and toast each side again if they’re too light.

Remove sandwich from pan, cut diagonally.

For the stroganoff:

1 lb Beef tenderloin (or leftover roast)

1 lb Mushrooms

1 large onion

1 cup beef broth

2 tsp dijon mustard

1/2 tsp paprika

Splash of dry white wine

¾ cup sour cream

6 oz wide egg noodles

1 tsp olive oil

Prep the ingredients:

Slice beef into thin, bite sized strips

Slice mushrooms and onions.

Make the sauce:

Heat olive oil to medium high in a large skillet

If you’re using raw beef, sear strips on both sides and remove from the pan and set aside.

Add mushrooms and onions to the pan, add a big pinch of salt.

cook for 20 minutes or until they begin to caramelize.

Add beef broth.

At the same time, turn a pot of water to high heat to boil your noodles.

Add paprika, mustard, and white wine to sauce.

When the water comes to a boil add noodles to the water and add meat strips to the sauce.

Cook the noodles al dente and drain, when you drain the noodles, add sour cream to the sauce.

Make a bed of noodles in bowls, top with sauce.

Original recipe from Chowhound: http://www.chowhound.com/recipes/key-lime-pie-10450

For the Crust:

2 cups Graham crackers (1.5 packages of crackers)

8 tbsp Butter (1 stick)

Or 1 store bought graham cracker crust.

For the Filling:

2 cups Sweetened Condensed Milk (2 14 oz cans)

8 Egg Yolks

¾ cup Key Lime Juice

2 Tbsp Key Lime Zest (or as much as you get from juicing the limes)

For the topping:

1 cup Whipped Cream (optional)

Make the crust:

Crush graham crackers in a food processor, or by hand.

Melt butter.

Mix melted butter and graham cracker crumbs.

Press the butter and cracker mixture into the bottom of the pie dish and up the sides to make an even, stable layer.

Bake the crust at 375° f (190° c) for about 10 minutes, or until it begins to brown.

Make the Filling:

Juice enough key limes to make ¾ cup juice, zest each lime before juicing. I find quartering each lime, and then juicing the quarters with a garlic press works well.

Separate 8 egg yolks from their whites.

Mix egg yolks, sweetened condensed milk, lime juice, and zest.

Pour mixture into cooled crust.

Bake the Pie:

Bake the pie in a 350° f (167° c) oven for 15-20 minutes, or until pie quivers, but does not slosh like liquid when nudged.

Remove from oven and let the pie cool.

Refrigerate at least several hours and up to overnight, or freeze for 30 minutes.

This is best the day after, I like to make it ahead of time and let it set overnight. Serve with whipped cream.

For the Popcorn Topping

A proportion of:

3 Tbsp nutritional yeast

¾ tsp Spike seasoning

Either make just this amount for a single batch of popcorn or do like I do and make a big jar of it to keep on hand.

For the popcorn:

½ cups popcorn kernels (split into two ¼ cups)¼ cup butter4 tbsp topping mix

Make the popcorn:

Pop the corn in a hot air style popper in two batches, using ¼ cup kernels each.

Melt the butter

Drizzle the butter and stir

Sprinkle the topping and stir again

EAT! 

For the dashi stock:

4 cups water

Kombu - about one inch section off a large leaf.

2 heads Dried Shitake

2 Sardines or 4 anchovies

1 cup Bonito flakes

2 Tbsp Mirin

For the soup:

4 Tbsp Miso Paste

2 Tbsp dry wakame

Make the dashi stock:

Add kombu, shitake, sardines/anchovies and water to a pot.

Bring to a boil and reduce heat.

Simmer for 10 minutes.

Add bonito flakes and simmer for another 2-3 minutes.

Strain broth.

Make the soup:

Before you begin the stock, cover dried wakame in 1 cup water.

Spoon a quarter cup of stock into a small bowl.

Add miso paste to separated stock.

Stir miso into stock until fully dissolved.

Add diluted miso to the rest of the broth.

Remove wakame from water and add to soup.

For the Batter:

1 ½ Cup flour

2 tsp baking powder

½ tsp salt

¾ Cup brown sugar

¼ Cup butter, softened

½ Cup milk

2 eggs

For the Topping:

2 T melted Butter

½ Cup Brown sugar

1 Tbsp Flour

1 tsp Cinnamon

Make the Cake:

Preheat oven to 350° f (176° c)

For the batter, Sift (or fluff with a fork) flour with baking powder and salt, and blend in sugar. Add butter and milk and beat. Add eggs and beat.

For the topping,combine butter, sugar, flour, and cinnamon.

Spread 1/2 of batter on bottom of a greased pan and cover with 1/2 of topping mixture. Then repeat.

Bake for 30 minutes.

Test for doneness with a paring knife or toothpick, which should come out clean when it’s finished baking.

For the chicken:

2 boneless skinless chicken breasts

1 cup Peanut sauce

1 Tbsp Canola oil

For the fixings:

1 bunch green onions

½ cup sour cream

1 Tbsp sesame seeds

1 avocado

2 Kaiser rolls

4 leaves Butter Lettuce

Salt and Pepper to taste.

Prep the fixings:

Chop the green onions.

Mix green onions with sour cream and sesame seeds and season with salt and pepper.

Separate lettuce leaves.

Slice avocado.

Poach the chicken breast:

If you want to use cooked meat from a rotisserie chicken, skip this part.

Place raw chicken in a pot, cover with water.

With the pot uncovered, turn the burner on high and bring to a boil.

When the pot comes to a boil, turn off heat and cover.

Let it sit, covered for at least 10 minutes.

Remove chicken from the water and take its temperature with a meat thermometer. The thickest part of the breast should be at least 150° f (65). You don’t need it to be at the safe temperature for chicken yet 165° (75° c) because it will be cooked again with the peanut sauce.

Make the burgers:

Shred the chicken with your hands or two forks.

Mix the chicken with the peanut sauce to coat.

Heat a frying pan to medium with a little canola oil.

Scoop about ½ cup of the chicken mixture into the pan and squish it down into a flat patty shape.

Let it crisp on one side and carefully flip with a large spatula.

Slice and toast kaiser rolls.

Crisp chicken on the other side and remove from the pan onto the bottom bun.

Spread the sour cream and green onion mix onto the top bun

Top chicken with lettuce leaves and avocado slices.

For the Chai:

3 Tbsp Chai tea

3 Tbsp sugar

2 Cups water

2 Cups milk

Make the Tea:

Strain through a fine tea strainer into mugs.

Bring water to a boil in a pot.

Dissolve sugar in water and add Chai.

Boil uncovered 10 minutes and add milk.

Return to a boil and then remove from heat.

Cover pot and steep for 5 minutes.

I think the main difference is the number of toppings, more traditional recipes that I’ve seen top the finished pancake with a number of sauces and condiments like mayonnaise, bonito, nori flakes, and all kind of other tasty things. A quick google search will get you many, many different variations to try. Some use Dashi stock as the liquid, or special okonomiyaki flour as well.

In my version I like to serve simply with a dish of soy sauce to dip each bite into as you eat. But of course adapt this to your taste! It’s a formula, not a hard set recipe!

For the pancakes:

Vegetables: broccoli, carrots, potato, onion, cabbage etc.

Meat or fish: canned wild salmon, fresh fish or leftover cooked meat.

Flour

Eggs

Milk

Salt

Brown Sugar

Make the batter:

cut up the vegetables into small pieces. for things like broccoli cut it up into very small pieces, things like carrot or potato should be grated, and cabbage should be cut into thin slices. 

Add all vegetables and any meat or fish you’re using into a large bowl and toss to evenly distribute the ingredients.

Add flour, salt, and brown sugar to the bowl and toss, keep adding flour until you have enough to thickly coat all the veggies.

Make a well in the center of the flour and vegetables and crack eggs into the center, use about 1 egg per 1 lbs of vegetables.

Beat the eggs with a fork or chopsticks without combining with the vegetables yet.

Add milk and begin incorporating eggs and milk into the mixture.

Continue adding milk until a batter is formed with the flower.

If you don’t have enough batter between the veggies, add more flour and milk until the proportion is to your liking. If you have more batter this will be more like a pancake, if you have more/chunkier veggies it will be more like a vegetable fritter, either way it’s delicious!

Fry the pancakes:

Heat a frying pan with a little canola oil.

Spoon the batter into the pan.

Cook pancakes on one side until vegetables on the edges begin to look brown around the edges, about 4 minutes.

Flip pancakes and cook on other side until golden brown.

Serve with soy sauce for dipping.

For the Hot Cocoa:

½ cups white sugar

½ cups cocoa powder

Optional extras:

⅛ tsp salt

1 oz dark chocolate

2 Tbsp cinnamon

1 tsp chili powder

Make the cocoa mix:

Mix all powdered ingredients in a sealable jar.

Chop chocolate into small bits and combine into powder.

Make the cocoa:

Add 2 tbsp cocoa mix to the mug, top with milk to fill and mix to dissolve.

Heat a mug of milk in the microwave, or if you’re making for several people heat milk on the stove.

This recipe is adapted from a version found on the kitchn:  http://www.thekitchn.com/recipe-coconut-black-rice-pudding-176861

The main difference in my version is that I use a whole can of coconut milk rather than just a cup. I don’t like to have a half cup of coconut milk to try and use up in a different recipe so I just put the whole thing in. This makes my cooking time a bit longer than the original, and it’s a little more pudding-like with the extra coconut but overall it’s very similar.

For the Rice:

2 cups water

1 cup Thai black rice

1 13 oz can coconut milk (or 1.5 cups)

3 tablespoons brown sugar

1 Mango

Optional: coconut or vanilla ice cream

Cook the rice:

Combine rice, water, coconut milk and sugar in a pot.

Bring to a boil and then reduce heat to low.

Simmer on medium low heat for about one hour, stirring occasionally. Remove the lid halfway through.

To Serve:

Peel the mango, and cut into ½ inch chunks.

Scoop the rice into bowls, top with mango chunks and ice cream.