Thai Meatball Soup


New: Apr 2025


 Ingredients

Yield:

4 to 6 servings

1(4-inch) piece fresh ginger, peeled

6garlic cloves, peeled

1jalapeño

2pounds ground chicken

1large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving

3tablespoons fish sauce

Kosher salt

2tablespoons vegetable or coconut oil, plus more as needed

2cups chicken broth

1(14-ounce) can full-fat coconut milk

½teaspoon granulated sugar

5ounces baby spinach

1tablespoon lime juice, plus lime wedges for serving



Steamed white or brown rice, for serving


Step 1

Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.


Step 2

Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.


Step 3

Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.


Step 4

Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.


originally from: https://cooking-nytimes-com.translate.goog/recipes/1020631-thai-inspired-chicken-meatball-soup?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=wapp&_x_tr_hist=true

Fried Plantains

 Used avocado oil. New mar 2025

https://hostthetoast.com/tostones-fried-green-plantains/

Ricotta Turkey Sausage Meatballs

 Ricotta Turkey Sausage Meatballs
New: Mar 2025


  • 1 pound bulk Italian sausage (pork, turkey, or chicken; or remove sausage from 1 pound of links)
  • 1 pound ground turkey (or ground pork)
  • 15 ounces ricotta cheese (I prefer whole milk)
  • ½ cup grated Parmesan cheese (plus more for serving)
  • ¼ cup flat-leaf parsley (minced) will try using a whole bunch

  • olive oil


Preheat your oven to 425 degrees F. Line a sheet pan with parchment paper.Place the sausage meat, ground turkey, ricotta, Parmesan, parsley, salt, and pepper in a large bowl and use your hands to mix well to combine. Divide the mixture into 24 portions, using about 2 tablespoons of the mixture for each meatball and space evenly on the sheet pan. Spray the meatballs with a light coating of olive oil.Roast the meatballs until firm to the touch and lightly browned, about 25 minutes. (Drain any liquid or fat on the pan as needed.)Serve the meatballs topped with warm marinara sauce (you can also warm your tomato sauce in a pot, add the meatballs, and keep warm over low heat until you’re ready to eat).

x

Miso Maple Sheetpan Chicken

 Miso Maple Sheetpan Chicken
Ingredients
Yield: 4 servings
⅓ cup white miso
⅓ cup maple syrup
⅓ cup extra-virgin olive oil
1 teaspoon ground cumin
12 ounces Brussels sprouts, trimmed and halved
3 to 4 chicken breasts (about 2 pounds), cut into 1½-inch cubes (6 to 8 pieces per breast), patted dry

Preparation
Step 1
Heat the oven to 425 degrees. Line a baking sheet with parchment paper.
Step 2
To a medium bowl that is large enough to fit the chicken and Brussels sprouts, add the miso, maple syrup, olive oil and cumin; whisk until emulsified. Set aside and reserve a scant ¼ cup (about 3 tablespoons) of the mixture for later. Add the Brussels sprouts and chicken to the bowl and toss to coat using a flexible spatula.
Step 3
Add everything to the baking sheet, arranging everything in a single layer. Scrape any marinade left in the bowl over the mixture on the baking sheet.
Step 4
Bake for 8 minutes. Remove the baking sheet from the oven and daub the reserved 3 tablespoons marinade on top of the chicken and Brussels sprouts. Return the pan to the oven and continue baking for 4 minutes more.
Step 5
Heat the broiler. Place the baking sheet right underneath it and broil for 1 to 2 minutes, until chicken is cooked through and slightly charred on top. Serve warm.

Originally from:
https://cooking.nytimes.com/recipes/1025873-miso-maple-sheet-pan-chicken-with-brussels-sprouts

Carrot Ginger Soup





ROASTED CARROT SOUP  

New: Feb 2025


2 lb carrots, washed, dried and cut into 1/2 inch coins

2 tablespoons olive oil

1 tablespoon garam masala

1 head garlic, cut in half

2 inch knob of fresh ginger, (14g) peeled and minced or 1 teaspoon ground ginger

2 medium white onions, cut into quarters and separated (to prevent burning)

6 cups chicken broth

2x 13.5 oz cans coconut milk, canned and full fat

juice of one lime or lemon

3/4 teaspoon sea salt


OPTIONAL

2 teaspoon turmeric

Pinch of cayenne or a scotch bonnet/habanero pepper added in for heat


Instructions 

Preheat oven to 400℉ on convetion

On a large sheet pan prepared with a foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Add the garlic head, cut side down

Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.

Remove from oven and remove the skins from the garlic.

In a large blender, add the roasted vegetables including the garlic with the skins off, chicken broth, coconut milk, minced ginger, lime or lemon juice and the sea salt. If needed, do this in increments. 

Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. 

Add to large stockpot on the stove and simmer.

Taste and add salt and pepper to taste if necessary.


Originally from: https://jessicainthekitchen.com/roasted-carrot-soup-vegan-gluten-free-easy/#recipe


Roasted Tomato Soup


 

New: Feb 2025

 48 oz small colorful grape tomatoes and 64 oz Roma tomatoes

1 head garlic cut in half

4 yellow onions, quartered

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper

8 cups chicken stock

4 bay leaves

4 tablespoons butter

1/2 cup chopped fresh basil leaves for ganish

1 cup heavy cream,


Preheat oven to 425 degrees F on convection

Spread the tomatoes (whole), garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for minutes, or until caramelized, turning trays once or twice.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes (or longer) or until liquid has reduced by a third.

Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in basil and a splash of heavy cream.









Originally from: https://www.foodnetwork.com/recipes/tyler-florence/roasted-tomato-soup-recipe-1917339


Chicken

 

Turkey Breakfast Sausage



New: Feb 2025 



2 lbs of ground turkey (85/15 tastes best but any ratio of fat works fine)

1 t salt

1 t pepper

1 t sage

1 t garlic powder

2 t paprika

.5 t sugar

.25 t nutmeg

.5 red pepper flakes


First mix all spices together in small bowl. 

Add spices to ground turkey and mix well. (You might have to stir a lot to get everything combined well.)

Form into patties.

 Cook in preheated cast iron pan on medium, flipping as needed until 160 degrees internal



also possible things to add:

thyme, majoram, onion powder, garlic granules

most recipes used much more salt

Thai-Inspired Chicken Meatball Soup

Ingredients

Yield:
4 to 6 servings
1(4-inch) piece fresh ginger, peeled
6garlic cloves, peeled
1jalapeno
2pounds ground chicken
1large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
3tablespoons fish sauce
Kosher salt
2tablespoons vegetable or coconut oil, plus more as needed
2cups chicken broth
1(14-ounce) can full-fat coconut milk
½teaspoon granulated sugar
5ounces baby spinach
1tablespoon lime juice, plus lime wedges for serving
Steamed white or brown rice, for serving

Step 1
Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.

Step 2
Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.

Step 3
Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.

Step 4
Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

Chicken Piccata

 https://www.foodandwine.com/chicken-piccata-pasta-8775045?utm_source=emailshare&utm_medium=social&utm_campaign=shareurlbuttons

Easy Cheese Crackers

new: december 2024

Better to make a half recipe these are impossible to e

at in 2 days.
Also not that good, but Luca tolerates.

Ingredients
¾ cup whole wheat flour
½ cup rolled oats
¼ teaspoon baking powder
½ teaspoon dried rosemary, crushed (optional)
½ cup milk
1½ cups shredded cheddar cheese
2 tablespoons cold butter (diced into small pieces)

Instructions
Line a baking sheet with parchment paper and preheat the oven to 375 degrees  F.
Add all ingredients to the bowl of a food processor. Pulse a few times to grind, then blend for 15-20 seconds until dough comes together.
Form the dough into a disc. Dust a piece of parchment with flour, place the dough on top, and add another piece of parchment to cover.
Roll out until 1/4 inch thick. Cut with small cookie cutters and place on the prepared baking sheet. Re-roll and cut remaining dough until completed.
(If your milk, cheese, and butter are cold the dough should be easy to roll out between parchment paper. If the dough seems too sticky, stick it into the fridge for 5-10 minutes.)
Bake 14-16 minutes or until crackers are golden. Cool for a few minutes on a wire rack before serving.
Store in an airtight container for up to 2 days at room temperature.
original: https://www.yummytoddlerfood.com/easy-cheese-crackers-with-oats-recipe/ 

Lemon Meringue Pie



Lemon Meringue Pie

New: November 2024 


https://www.allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie/

Roasted Tomato Pasta



 New: December 2024


Pre heat oven to 400

Put 1 large container of cherry tomatoes and 2 peeled, halved onions on baking sheet. Roast for 30 minutes. Blend using an immersion blender. Serve with pasta.

Cottage Cheese Pancakes



Cottage Cheese Pancakes
New: December 2024
from Linda and see below

(This is a half recipe from the original) Makes about 6 little pancakes

1/2 cup oats
1/2 cup cottage cheese
1 egg
1/2 teaspoon baking powder
1/2 teaspoon vanilla
A dash of cinnamon

Add everything into a blender, blend until smooth.
Heat frying pan to medium low. Add butter to pan when hot. Spoon batter into pan and cook until you see bubbles. Then flip and cook until done.





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