Reviews in Category: Food (Clear Filter)

Quick Chicken Soup

Date March 10, 2005 | Chuck | Food

 

Boil together:

-1.25 liters filtered tap water

-3 tbsp Better Than Bouillon Chicken Base

 

Then add:

-1.5 cups roasted chicken meat

Lightly blend with an immersion blender with a chop blade (cross one) to just shred the chicken

 

Then add:

-Pasta

Simmer/boil for around 8-10 mins.  You can use small pasta or snap up some spaghetti.

(could add frozen vegetables now too)

 

Then whisk in:

1/3 cup egg whites from carton

 

Finish with:

1/8 - 1/4 cup grated parmesan or romano cheese

 

 

Pasta Fritta

Date March 9, 2005 | Chuck | Food

 

3/4 cup all purpose flour

1/4 cup whole wheat flour

1/2 tsp instant dry yeast

1/2 tsp salt

1 tsp sugar

optional (1/8-1/4 cup): hemp hearts, chia seeds, flax seed

water

 

mix and allow it to rise at room temperature until at least double

cut into 2-4 pieces and pan fry golden brown in olive oil

sprinkle with salt and place on paper towels

 

 

Pizza Dough Recipe

Date March 8, 2005 | Chuck | Food

Version as of Oct 2015
 

Ingredients (2 medium pizzas)

6 cups all purpose flour
3 tsp instant dry yeast
2 tsp salt
4 tsp sugar

(mix the above)

400mL (1 & 2/3 cups) of cold water (as needed, not too dry or wet, should have a good spring)
 
 

Step by Step Directions:

  1. Mix for 5 minutes with dough hook.
  2. Oil dough ball, put in oiled bowl, plastic wrap it.
  3. Put the bowl in the fridge for 1 day (for pizza Saturday night, make the dough Friday night)
  4. 1 hour before baking, remove from fridge, cut in half & cover it.
  5. Spray pizza pan (with holes in it) with canola oil spray and sprinkle with corn meal.
  6. Stretch out dough. Avoid squishing the crust. Thinner is tastier.  If it springs back, let it rest for 10-15 mins.
  7. 375F / convection roast / lower-middle rack / cook 1 at a time / ~18-20 mins rotate as needed
  8. Tip: preheat to 415F then lower it to 375F after you add the pizza.
 
 

 

 

   

 

Pizza Sauce Recipe

Date March 7, 2005 | Chuck | Food

Version as of April 2014

 Ingredients (sauce for 2 medium pizzas)

1 bottle pureed tomatoes (passata) (720ml)
1.5 tbsp ground oregano
1.5 tsp garlic powder
1 tsp sugar
1/2 tsp salt
1/2 tsp paprika
1 tbsp olive oil

 

Related: Pizza Dough Recipe

 

Step by Step Directions:

  1. Mix the above and re-season to taste.
  2. Spread over dough at room temperature

 

 Note: Freezes well for at least 1 month

 

 

 

 

Pasta Sauce Recipe

Date February 1, 2005 | Chuck | Food

Version as of March 2015

 Ingredients (for 3 large bowls of pasta)

3 tsp butter (unsalted if available)
3 tbsp olive oil
4 cloves minced garlic
1/2 lb ground pork (or 2 large Italian sausages - peeled & chopped)

1 28oz can whole san maranzano tomatoes in juice.  blend.   if in water, strain first.
1/4 cup red wine

1 tsp salt (more to taste)
3 tsp sugar (more to taste)
1/2 tsp black pepper
1/2 tsp dried basil

 

Step by Step Directions:

  1. Brown pork in butter & oil
  2. Add garlic, sautee a bit more
  3. Add tomato and wine to the pot, scrape the bottom.
  4. Mix and add spices.
  5. Simmer for 1 hour (uncovered)
  6. Tomatoes vary and usually require further sugar and salt adjustments.  Taste without bread.

 

 Note: Freezes well for several months or 3 weeks in the fridge

Bolognese Recipe

Date January 31, 2005 | Chuck | Food

Version as of Sept 2015

 Ingredients & Directions

Makes: 6 large portions


2 tbsp butter (unsalted if available)
4 cloves minced garlic
1 large carrot
1 large stalk celery
1 med-large onion

 

(Simmer the above till tender)

 

2 lbs ground veal (or other ground meat) 
Brown the meat well then slowly add each of the ingredients below scraping the bottom until absorbed:

 

3/4 cup 2% milk
1 can condensed beef broth (undiluted) approx 250ml
3/4 cup red wine (to taste)

(Simmer until most liquid is absorbed)


1 28oz can whole san maranzano tomatoes in juice (blended up) if in water, strain first.

 

Season to taste with: olive oil, salt, sugar, black pepper, dried basil

 

 

Whey Protein Cookie Recipe

Date January 30, 2005 | Chuck | Food

This is a pretty flexible whey protein cookie recipe I've developed over a few iterations.  Change it up swapping 1 scoop of chocolate whey for 1 scoop of coffee flavoured whey.  The best part is you only dirty one bowl to combine all of the ingredients at once.

 

Ingredients: 


2 scoops chocolate whey (1 scoop is roughly 35 grams)
1 c. peanut butter (crunchy is best)
1/2 c. brown sugar
1 egg
1/4 c oats

splash of milk if needed

 

Instructions: 

roll into 12 balls (each slightly smaller than golf balls)
lightly press with a fork (cross fashion)
use parchment paper or sprayed foil on top of the cookie sheet

 

Cooking Directions:

350F for 13 Min, Middle Rack, Slide off sheet onto cooling rack

 

Notes:

6 grams of Protein per cookie

 

Pickling Liquid for Hot Pepper Rings Recipe

Date January 29, 2005 | Chuck | Food

This is a simple and very basic pickling liquid for hot pepper rings.  I imagine you could use this for a variety of things but I've never ventured past Jalapeños.  I've found they last almost a year in the fridge.  No boilling required.

 

Ingredients: 

3/4 cup water
3/4 cup distilled white vinegar

3 tablespoons white sugar
1 tablespoon kosher salt

4 cloves garlic, crushed

Jalapeno pepper rings (cored)

 

Notes:

Makes 350ml of liquid (good for a 500 canning jar)

Rice

Date January 10, 2005 | Chuck | Food

1 cup rice
2 cups water
1/2 teaspoon salt
1/2 chicken bouillon cube 
1 tablespoon butter (optional after cooked)

Follows the 1:2 rice:water ratio

 

 

Steps:

-Rinse rice

-Add to boiling water/salt and chicken bouillon cube

-Stir and Cover

-Turn heat to low/simmer

-Do not lift the lid (important)

-Cook 20 mins

-Remove from heat, rest 5 mins while covered

-Fluff and add option butter.


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