The Great Lusternian Cookbook

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  • OrventaOrventa Member Posts: 583 Mythical
    Talan's Chicken Black Bean Chili
    I continue to be obsessed with my crockpot. The following is tasty delicious. I have made it a couple of times in the last month. I have found that the little bit of sausage does big things for the flavor and texture, while other chicken chilis tend to be a bit thin and without the rich heartiness that you want. So this is kind of a compromise recipe, not ultra-healthful, but definitely a few steps better than a regular groundbeef/pork/veal/sausage/whatever chili.

    Ingredients:
    3 chicken breasts
    ~1/4 lb spicy italian sausage (1-2 links)
    1 can crushed tomatoes (the big size can)
    1 can diced tomatoes (regular size can)
    3 tbsp tomato paste
    1/2 bag frozen corn
    1/2 bag dried black beans
    1 onion, chopped
    1/2 cube of chicken boullion
    1 tsp oregano
    1 tsp ground cumin
    1 tbsp sugar
    1/2 tsp cayenne*
    1/2 tsp black pepper
    1/2 tsp chili powder*

    Eq:
    Crockpot
    Can opener
    Tongs

    *Adjust up in small increments for more spicy. Recipe is mild.

    Instructions:
    Let the tap run as hot as it goes and soak the beans in a bowl full of water. The water will turn inky, this is normal. Change it a couple of times over the course of about 30-40 minutes. You can do other things while you are doing this. Ignore everything else the bag is telling you about soaking the beans overnight, just do this.
    Other things to do:
    Open the cans and add them to the crock pot. Also add the corn and the onion, and all the spices. Stir. Put the chicken in. Remove sausage from the casings or if you have loose sausage meat, just add it. You can break up the sausage meat a little but don't worry about this too much, it will be easier to do that later once it is cooked.
    There are still beans soaking in a bowl in my sink:
    Rinse the beans until the water runs clear, then add them. Stir again.

    Cook:
    All day on low, or 6 hours on high. More is okay.
    Half an hour before you are ready to eat:
    Use tongs to break up the chicken and sausage into small bits. Do a thorough job of this. Cook some rice, or not.

    Eat:
    Over the rice you just cooked. Or skip the rice and serve with sourdough bread.




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  • OrventaOrventa Member Posts: 583 Mythical
    edited August 8
    Oaty Crunchy Banana Bread 

    Grease and flour one loaf pan
    Preheat oven to 350 degrees

    1/2 C unsalted butter
    3/4 C maple sugar or vanilla sugar (or sweet revenge coconut sugar substitute)
    2 eggs
    3 large or 4 small ripe bananas, smooshed
    1 tsp vanilla
    1 C flour
    1 C rolled oats
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    2 Tblsp lightly toasted sesame seeds
    1/2 C golden raisins or sultanas
    1/2 C chopped walnuts, hazelnuts or cashews, gently toasted (or a mix)

    What to do:

    Cream butter and sugar until light colored
    Blend in egg 
    Add mashed bananas and vanilla, and mix well
    Mix in flour, oats, baking powder, soda, salt, and sesame seed
    Fold in nuts and raisins
    Pour into greased and floured loaf pan
    Bake at 350F, for 60 minutes or until a knife or toothpick comes clean when poked

    Browned Butter Frosting

    1/2 C butter
    4 C powdered sugar
    1 1/2 tsp vanilla
    3 Tblsp whole milk

    Heat butter into a large saucepan over medium heat until bubbly. Let butter turn a delicate brown and remove from heat immediately.

    Add powdered sugar, vanilla, and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm loaf (the frosting will be easier to spread while the loaf is still nice and warm, but not piping hot).

    Let cool, sprinkle toasted oats over top.

    Enjoy a slice with warm coffee, tea, or milk.

    Post edited by Orventa on


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  • OrventaOrventa Member Posts: 583 Mythical
    edited September 13
    CocoMac Shrimp with Spicy Pineapple Sauce

    For Shrimp:
    1 1/2- 2 lbs jumbo shrimp- peeled, deveined and butterflied. Tail kept intact.
    Salt, to taste
    Black pepper, to taste
    White Pepper, to taste
    Sesame seed oil, to taste
    ABC brand kecap manis sweet soy sauce, to taste
    Flour as needed
    1 C buttermilk bisquick mix
    3/4 C water
    1/4 C coconut milk
    1 1/2 C panko crumbs
    1/2 C flaked, dried coconut, unsweetened
    1/2 C fine chopped macadamia nuts
    Vegetable oil for deep frying

    For Dipping Sauce:
    1 C pineapple preserves/jelly
    1/2 C honey
    1 tsp Dijon mustard
    1 Tblsp prepared horseradish
    1 Tblsp lime juice
    1/2-1 tsp Adoboloco brand chilli pepper water, or other brand/homemade version to taste
    Kewpie mayo

    What Do:

    In a tall sided pot or dutch oven, pour in about 2 inches of vegetable oil and heat to 350F (measured by candy thermometer)

    Season the flour with salt, black and white pepper, and put into a clean bowl. In another bowl, drizzle shrimp lightly with ABC sauce and sesame seed oil, tossing the shrimp to make sure every bit of shrimp is coated. Let marinate for 10 min.

    Strain shrimp and toss into the seasoned flour, making sure once again, every bit is coated.

    Whisk the bisquick mix with the coconut milk and water to make a batter.

    In a third bowl or tray, combine the panko, coconut flakes and macadamia nuts.

    Dip the floured shrimp into the batter and coat thoroughly with the panko-macadamia mix.

    A few at a time, deep fry the crusted shrimp in the oil until nicely golden on all sides, about 1 minute.

    Drain on paper towels or cooling rack to cool and crisp up. Serve with sauce.

    To make sauce, pour pineapple jelly into a small saucepan and warm until slightly melted. Remove from heat and whisk in remaining ingredients except for mayo until combined. Transfer to a small serving bowl and chill in fridge until ready to serve at room temp.

    To serve: Drizzle kewpie mayo over shrimp and garnish with toasted macadamia nuts, pineapple sauce on the side.




    Post edited by Orventa on


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  • OrventaOrventa Member Posts: 583 Mythical
    edited October 13
    @Rideta

    Bobotie Pie

    For Filling:
    1 lb Ground Beef
    1 lb Ground Pork
    2-3 Large potatoes, peeled and thin sliced into discs, as for gratin
    3 stale slices of white bread, crusts removed, diced into cubes, or torn into pieces
    1/4-1/2 C heavy cream
    2 oz 'wet seedless' tamarind brick/pulp, can be found in Asian markets like H Mart (if you don't have it you can omit it or try a couple spoons of tamarind syrup)
    1/4 C brown sugar
    1 Tblsp vegetable oil
    1 Tblsp unsalted European style butter
    1 1/2-2 Tblsp Curry powder
    1 tsp Cinnamon
    1/4 tsp cayenne
    1/4 teaspoon ground cumin
    1/8 teaspoon ground nutmeg
    1/8 teaspoon ground cloves
    1/8 teaspoon ground allspice
    1 1/2 teaspoon kosher salt, or more to taste
    1/2 teaspoon freshly ground black pepper
    2 Tblsp unseasoned rice wine vinegar
    1/4 C Sultanas/Gold Raisins
    1/4 C diced, unsulfured, dried apricots
    1/2 C gently toasted pumpkin seeds/pepitas
    1-2 large sweet onions, chopped
    2 garlic cloves, minced
    1 tsp lemon zest
    Juice from 1/2 lemon
    or 1 Tblsp fresh passionfruit juice
    1 large egg, beaten
    1-2 tsp Sarson's browning sauce or worcestershire 
    1/2 tsp Better than Boullion  Roasted Beef Base or (half a maggi beef boullion cube)

    For Eggy Topping:
    6 Tblsp unsalted butter European style butter
    1/2 cup flour
    1/2 C heavy cream
    2 C whole milk
    2 bay leaves
    1/2 tsp tumeric
    1/8 teaspoon freshly grated nutmeg
    4-5 large eggs, beaten or 1 C liquid eggs from carton (with yolks)
    1/2 cup chevre/soft mild goat cheese
    1 C grated mix of romano, asiago, provolone, fontina, and gruyere cheese

    Directions

    Preheat Oven to 375F

    For Filling:

    Break tamarind pulp into small pieces and place in a small bowl; cover with 1/2 cup boiling water, and let sit until soft, about 30 minutes. Massage and stir pulp and water together with your fingers until it dissolves; pour through a fine strainer into a bowl, and set tamarind juice aside. Meanwhile, tear bread into small pieces and place in a small bowl; cover with 1/2 C heavy cream and let sit until bread soaks up milk; set aside.

    Melt the 1 Tblsp butter over low heat, add 1 Tblsp vegetable oil and chopped onions and deeply caramelise, gently stirring on occasion to make sure everything's coated and doesn't stick to the pan. (45-50min) With a slotted spoon, carefully transfer onions to a small bowl and set aside, keep oil in pan.

    Carefully deglaze pan with a little bit of the tamarind juice and the vinegar, scraping to get any stuck bits of onion and fond loose.

     Add, garlic, ground beef and pork. Raise heat to medium, medium-low and sautee until most of the pink is gone and the garlic is fragrant. Season with curry powder, cinnamon, cayenne, cumin, nutmeg, cloves, allspice and cook for additional 2 min. Stir in better than boullion dissolved into a splash of tamarind juice, brown sugar. Simmer gently until the moisture is evaporated and the meat is browned and transfer to a large bowl. Taste and adjust seasoning.

    To the meat mixture, gradually add reserved caramellised onions, browning sauce, remaining tamarind juice, raisins, pumpkin seeds, apricots, lemon juice, lemon zest, egg, moistened bread, salt and pepper. Mix with each addition until evenly combined.

    For the Topping:
    Gently warm the milk in a small saucepan with bay leaves and tumeric and let steep for 10 min, then remove leaves.
    Melt and clarify the butter in a separate saucepan over low, med-low heat, carefully browning until hazelnut brown in color and smelling sweetly. Add the flour and cook, whisking constantly, until smooth, 2 minutes. Still whisking constantly, slowly add the milk and cream and cook until thickened. Season with salt, pepper, and nutmeg. Remove from heat, let cool for 5-10 minutes. In a small bowl, add together the eggs, chevre, and whisk into the milk mixture until smooth.

    Thoroughly grease a tall sided casserole dish/dutch oven/lasagne pan. 

    Layer the sliced potatoes along the bottom of the dish, overlapping slightly as needed to ensure the bottom is covered. Spoon some of the meat filling on top, spreading evenly, followed by another layer of potatoes. Keep layering until you end with a final layer of meat. Be sure to leave room for the topping.

    To assemble:
    Pour the topping over the meat filling and spread evenly with a spatula. Sprinkle grated cheese mix evenly over the top, place the dish on a baking sheet, and bake until eggs are set and cheese is browned and bubbly, about 45 minutes. Garnish with chopped parsley and chives. Let cool for at least 20 minutes before serving.

    Variation: If you want to skip the bechamel topping, simply scramble the 5 eggs with the cream and the milk and pour over the meat mix, top with shredded cheese/crumbled cheese and bake as usual.
    Post edited by Orventa on


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  • VivetVivet , of Cows and Crystals Member Posts: 2,178 Transcendent
    This isn't a hard and fast recipe so much as a general outline.

    Braised Octopus (for one!)

    - time (at least two hours, make sure you got that)

    - half pound octopus
    - 1 tbsp butter
    - 1 cup pearl onion
    - 1 cup chopped mushroom (white button is fine, you can be brave with others if you want)
    - 2 cloves of garlic
    - 2 bay leaf
    - 2 tsp white pepper
    - 1 cup of white wine
    - a bit of lemon juice

    Drop that butter in a large sauce pan and put it on your lowest possible heat. Let it melt nice and easy while you clean your octopus. If you've never done it before, it might be easiest to turn the ink sac inside out completely to make sure you are thorough and don't make yourself sick. Otherwise, trim off the eyes and use a very sharp paring knife to circle around the beak and remove it. This might be difficult without a properly sharp blade, but easy enough otherwise.

    By now you should have a nice even coating of melted butter all over your sauce pan. Throw your garlic in, let it brown up and roast a little until the point you desire. Add onion and mushrooms and brown those up until you are comfortable with them as well, would be appropriate to adjust heat as you see fit.

    Bring up the heat to medium, then add the octopus and wine. All other additions are to taste - if you add a lot of lemon juice, I might also recommend some thyme to go with it. A bit more white pepper works with a less fruity wine, so long as the wine is properly fresh and crisp.

    Cover that and let it cook for an hour at an aggressive simmer. It might not seem like a lot of liquid at first, but the octopus will exude quite a bit of its own juices, which will mingle with the wine and other ingredients. You might also notice no mention of salt - octopus is naturally salty and that will seep out into your veggies while it cooks. I would strongly recommend tasting your food before adding salt at any point in time - it should be appropriately salted as is, but this is also to your taste.

    After the hour, uncover and reduce heat to a low simmer. Let it go uncovered for at least 30 minutes. You can let it go longer to let the juices reduce into more of a sauce as you see fit, or if the octopus doesn't seem done yet. I usually lean more towards 45 minutes. Easiest way to test for doneness - poke the thickest portion of octopus with a fork. If you can withdraw the fork cleanly and without effort, it is ready to eat.

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