chicken & cabbage

Healthy and Super quick dinner-

Ingredients-

1- Shredded Salad- this mixture stayed in a ziplock bag for a week and didnt deteriorate at all.

-Shredded Cabbage, Shredded carrots, Shredded broccoli, cauliflower and snap peas

2- Chopped onion

3- Chicken-  smoked paprika, garlic. salt and pepper

4- Quinoa

5-Aioli

To cook-

Saute onions, cabbage, carrots, broccoli with olive oil, garlic. salt and pepper

Cook chicken, dice. retuen cabbage mixture to pan, add quinoa and chicken.

Can Add Spicy Aoili or any type of dressing (italian, ranch)

Add Avocado

----------------Spicy Aoili------------------

• 5 medium cloves garlic, pressed or minced (or garlic powder)

• 2 teaspoons lemon juice, to taste (or lime)
• Sprinkle of salt and pepper
• ½ cup good quality mayonnaise 
• Splash of Siracha

Fried Rice

 

• Gimme Some Oven
  
• 
  
• 3 tablespoons butter, divided
• 2 large eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and black pepper
• 4 cups cooked and chilled rice (I did whole grain Uncle Bens brown rice)
• 3 green onions, thinly sliced
• 3–4 tablespoons soy sauce, or more to taste
• 2 teaspoons oyster sauce (optional)
• 1/2 teaspoons toasted sesame oil

1. Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

I put pre-cooked brown rice in oven on aluminum foil sheet pan, cooked at 425-500 degrees to get the rice crunchy, it took 30-40min.

1. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally.  (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)  Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed.
2. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Afro's Amazing Pico De Gallo

By The Awesome Afro

 Ingredients-
6 tomatoes- thinly sliced and diced
1/2 thinly sliced and diced onion
1 head of cilantro (discard stems)
2-3 fresh limes squeezed (buy smooth, not bumpy skin, dont get any that brown spots on outside. Those indications reveal the lime is bitter)
lots of salt and pepper
1 jalapeno thinly sliced and diced  (or serrano, I just used half the serrano, its more spicy)

Directions-
1. Thinly slice and dice tomatoes & onion put in a bowl.
2. fold over the bunch of cilantro into each other, then start chopping in small pieces, put in a bowl
3. Add squeezed lime & salt and pepper to bowl. Taste the amount of lime, salt, and pepper. Add more now if you desire.
4. Add the jalapeno or serrano pepper
5. EAT IT and Go straight into Delicious Heaven

I was surprised there wasn't any garlic in it. I think i'll make two batches next time and put garlic in one batch see how it turns out.
After 24 hours the serrano pepper wasn't spicy anymore. Next time cut the whole serrano, but put half the serrano in the first day, then the 2nd day put the rest of the chopped serrano in.
Afro said this recipe usually lasts her family of 4, for a whole week. 
But my family 6 devoured it so quickly it was gone in 3 days. 

Chicken Alfredo

Chicken, noodles, and sauce 

In the morning
1 - Season, Cook, and brown the chicken on stove top- after cooked, chop in chunks and put in fridge.
2 - cook noodles. Mix with oil and put in fridge

Make sauce right before dinner

SAUCE-
Saute-
1 chopped onion
3-5 minced garlic cloves

In blender add the ingredients till smooth-
2 c milk
1/2t salt
1/4c flour
3 T butter
2 C Parmesan
2 oz cream cheese
1 egg yolk
(add half of the onion and garlic cloves)

After ingredients are blended,  Put everything on the stove to thicken and heat up 5-7 mintues.  

3 Cauliflower Soup Recipes

Cindy Dixon made this recipe for a ward potluck and I WAS SOOOOO Surprised how delicious cauliflower can be!!!

#1 Cauliflower Soup

1 medium potato- peeled, diced (2-3c diced)
1 large cauliflower, cut or broken into florets (put aside 2 cups)
1 medium carrot, peeled, chopped
3 cloves of garlic
1 and 1/2 c chopped onion
1 and 1/2t salt
4 c water
2 c packed grated cheese (plus extra for garnishing)
3/4 c milk
1 t dill
1/2t caraway seeds
black pepper to taste

Place potato, cauliflower (except 2c), carrot, garlic, onion, salt and water in large sauce pan. Bring to boil, simmer until all veggies are very tender. Puree in a blender- transfer to large pot.
Steam the reserved cauliflower pieces until tender. Add to puree with all remaining ingredients. Heat gently- serve

#2 Creamy Roasted Cauliflower Soup

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

INSTRUCTIONS
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
- Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
- Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
- Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

10/25/21

#3 Amy's creation Cauliflower Soup

Based on both recipes above I created my own-

green cauliflower- 1 head of chopped

4 garlic cloves

1 lb of mushrooms

1 sliced onion

1 medium potato- peeled, diced

1 medium carrot, peeled, chopped

can add lemon juice or the caraway seeds

4 cups (32 ounces) vegetable broth

Roast cauliflower, garlic, mushrooms, onion, potato, carrot at 435 for 35 min

Add broth and the roasted vegetables to a pot and cook for 20 min.

carefully transfer the hot soup to a blender, working in batches if necessary.

Afro's Guatemalan tacos, salsa, guacamole, black bean dip.

This fed about 20 people 

1 MEAT
9 lb flank or skirt steak, get it precut ( $7 lb get it at precut Costco, or from Spanish store $10) 
soy sauce (see meat is moist but not drowned in it)
Little Worcestershire sauce
garlic and onion powder
seasoning salt
whole head garlic (sliced not minced)
Marinade few hours or overnight

2 Salsa (cooked)
grilled tomatoes with skin no oil
whole skin needs charcoal
still use skin in salsa 
put grill on high and rotate tomatoes they will get really charred
put in blender immersion blender or mortar bowl 
add chopped onions, cilantro (finely chopped)
salt

3 Cole slaw
one very thinly sliced green cabbage 
1/4 c plus 1T mayo 
1 actual lime, plus 1 teaspoon store bought lime juice
1 t  dried cilantro leaves (could use fresh chopped)

4 black bean dip
There are two different ways to make the black bean dip Plan A
Make black bean soup and then make fried black beans from the soup. And Plan B is to just fry them without making the soup.
8 oz dried black beans
two garlic cloves whole (then throw out after done cooking)
Boil black beans with a whole onion and garlic until very soft then add salt and let cool.
now that they are cooked fry the beans with diced onions, then blend in blender, then fry it all one more time. 
on top of the dip is pico de gallo, mix everything in a bowl then spread over the top of the bean dip.
tomato,onions,cilantro,salt, queso fresco or dried queso,lime

5 green Chile salsa
boiled tomatillos 10-12
with Serrano with salt 6 depending on the people
put in blender put in bowl, diced onions and cilantro 

PF Chang Lettuce Wraps and Fried Rice

 4 servings

LETTUCE WRAPS 

prep and cook time 20 min

1 T olive oil
1 lb ground chicken
2 garlic cloves
1 onion diced
1/4c hoisin sauce
2 T soy sauce
1 T Rice wine vinegar
1 T grated ginger
1 T sriracha
1 (8oz) water chestnuts (could use grated carrots, broccoli, peppers
2 green onions
salt and pepper
I head butter lettuce (or ice berg lettuce)

Heat oil in sauce pan on medium high. Add and cook ground chicken til brown 3-5 min. Drain fat

Stir in garlic, onion, hoisin, soy, rice wine, ginger, sriracha.

Stir in chestnuts and green onions, 1-2 min

To serve, spoon several tablespoons

My friend Dayna says she doesn't like water chestnuts so she uses other veggies in their place

FRIED RICE

4 cups white rice at least a day old chilled in the refrigerator.*
4 TBS sesame oil divided (I used bacon oil)
1 TBS peanut oil (I used olive oil)
1 tsp minced garlic

1/2c chopped celery
½ cup diced onion
1 cup Slivered carrots
½ cup frozen peas
2 TBS soy sauce
¼ tsp ginger
2 eggs
pinch of sea salt
1 tsp sesame oil
Green onions to garnish

1. Cook the eggs:
2. Heat 1 tsp sesame oil in a large skillet (at least 10”) over medium heat.
3. Beat eggs with a pinch of sea salt, then pour into heated pan and spread evenly into one thin, round layer.
4. Cook 2-3 minutes, or until the egg is firm and bubbles appear on the top.
5. Flip and cook and additional 2 minutes until the egg is cooked.
6. Remove from heat, transfer to a cutting board and cut into thin pieces. Set aside.
7. Make the friend rice:
8. Sauté onion, garlic and carrots in 1 TBS sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).
9. Add 3 TBS sesame oil and 1 TBS peanut oil to the vegetables.
10. Add rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.
11. Add peas, soy sauce and ginger, stir to combine.
12. Carefully add the egg and gently stir it into the mixture.
13. Cook on medium-high heat for 5 minutes, or until the rice is lightly browned.
14. Serve immediately and garnish with green onions.

To make rice for the fried rice:

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Let rice cool, then transfer to an airtight container in the refrigerator. Store in the refrigerator overnight, then use the chilled rice in this recipe. (I didnt make the rice the night before. I cooked it the day I was making the fried rice. After the rice was completely cooked I put all the rice on an oiled iron pan. I flipped the rice every 5minutes so it would get crunchy, but not burned. I kept flipping the rice for probably 20 min or so) I love the crunch/toastedness of the rice

Ivars/Dayna's Clam Chowder

 

Epicurious

INGREDIENTS

2. 2 (6 1/2 ounce) cans minced clams
3. 4-5 garlic cloves
4. 1 cup finely chopped onion
5. 1 cup finely diced celery
6. 2 cups finely diced potatoes
7. 3/4 cup butter or margarine
8. 3/4 cup flour
9. 4 cups half-and-half, warmed
10. 1 teaspoon salt, to taste
11. 1 dash pepper
12. 1/2 teaspoon sugar
13. 1/2 lb bacon (didnt have)

PREPARATION

1. In a medium saucepan, saute onion, garlic, and celery. Then add clam juice and potatoes to onion mixture (in different bowl set the clams aside).  Barely cover to potatoes with water and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
2.  If you want bacon, cook the bacon in the large sauce pan. When the bacon is cooked, take it out of the pan and add the butter to the bacon grease. If you choose not to add bacon, you can skip this step. In a large saucepan, melt the butter. Add flour and stir in to the butter. Slowly whisk in the warm half-and-half. Cook and whisk until smooth and thick, about 5 minutes. Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan. Chop the cooked bacon and add it to the large sauce pan (if you are adding bacon). Stir well and adjust the seasonings if necessary.
2. 1/18/21 just delicious!! loved it. Dayna mentions she uses this creamy soup recipe w/o the clams for any other creamy vegetable soup dinner.

Creamy Italian Chicken

 Can be made in the crockpot. I've made it both ways on stove top and crockpot

Makes 6 servings-

4 boneless skinless chicken breasts or thighs
1 large onion sliced, or 2 small onions
1 packet dry Zesty Italian dressing mix or the dry seasoning below
1 (8 ounce) package cream cheese
1/2 cup chicken broth
Serve with rice or pasta

• 1.  Place the chicken in a crockpot, sliced onions, and broth on top. Sprinkle dry Italian dressing mix on top. 
• 2.  Cook on low in the crockpot for at least 4-6 hours. Once chicken is done you can remove it from the crockpot and shred it with two forks or with a mixer. Top with cream cheese. Stir the sauce in the crockpot until the cream cheese is fully combined and then stir in the chicken. If you feel the sauce is too thick you can thin it to your preferred consistency with a little more chicken broth or milk. Serve over pasta or rice.

Dry Italian Dressing-  Makes 8 Tablespoons

1 ½ teaspoons garlic powder
1 tablespoon onion powder
2 tablespoons oregano ground or leaves
1 tablespoon parsley dried
1 tablespoon sugar
2 tablespoons salt or substitute
1 teaspoon black pepper
1 teaspoon basil dried
¼ teaspoon thyme dried, ground
½ teaspoon celery dried leaves or flakes

Mix all ingredients together and store in air-tight container. Mix 2-3T in the crockpot with the chicken.
ITALIAN SALAD DRESSING: Mix 2 tbs of this mix with 1/4 cup vinegar, 2 tbs water, and 1/2 to 2/3 cup olive oil or canola oil.

Breakfast burritos

Makes 8 burritos

Once Upon A Chef

FOR THE AVOCADO-TOMATO SALSA-

• 1 large avocado, peeled, pitted, and diced
• 1/2 cup diced seeded tomatoes, from 1 to 2 tomatoes
• 1 small shallot, minced (about 2 tablespoons)
• 1 clove garlic, minced
• 1 jalapeño pepper, seeded and minced

• 1 tablespoon fresh lime juice, from 1 lime
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 cup fresh chopped cilantro

Egg Burrito- 

1 onion chopped and sauteed
8 eggs
30oz hashbrowns
1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/2 lb spicy sausage (such as chorizo, Italian, or anything you like), removed from casings

• 1-2c (6 oz) shredded Monterey Jack cheese

• 4 (10-in) burrito-size flour tortillas

• Vegetable oil

 Cook hashbrowns in oven 400, spray pan with oil, put frozen browns on top, drizzle oil and salt and pepper on top.  cook 40-50 min

Cook sausage on stove top.
In bowl combine- eggs, paprika, salt. 
On stove top, Cook  the egg mixture. In the middle of the flour tortilla layer sausage, hashbrowns, cooked egg mixture and salsa , top with cheese. Roll up 3 sides of the tortilla.

1. Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

8/10/21

made 15 burritos- 15 eggs

Can freeze tortillas without the salsa. Fill the tortillas and roll up and wrap  individually with saran wrap. To reheat put in oven 350 for 15-20 min

Oyakodon

Serve Soup with Egg Rolls

All Recipes

DBL     Original

 4c     2 cups uncooked jasmine rice (I did sushi rice)
 8c     4 cups water

            4 garlic cloves

 8       4 skinless, boneless chicken thighs, cut into small pieces

 2       1 onion, cut in this slices

4c      2 cups dashi/chicken/beef/veggie stock, made with dashi powder (I did 1-2 T fish sauce)

1/2c  ¼ cup soy sauce

6T      3 tablespoons mirin (Japanese rice wine) or i did Rice Wine vinegar

6T      3 tablespoons brown sugar

8         4 large eggs 

Can add the last 3 min of cooking-  any vegetable- julienned carrots, zucchini

Could add on the top- avocado, lime, green onions

• This is a simple and quick dish to make- two pots- one for rice and one for chicken stock soup recipe.

•  Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

• Step 2   Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
• Step 3  Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
• Step 4   To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Chicken, Bacon, Avocado Salad

Le Creme De La Crumb

• 4-6 cups lettuce
• 4 strips of bacon, cooked til crisp and chopped
• 1 avocado, sliced
• 1/3 cup crumbled feta cheese
• 2 tablespoons toasted sunflower seeds
• 2 cooked boneless skinless chicken breasts OR 2 cups cubed or shredded chicken

vidalia onion dressing

• 1 medium vidalia onion, diced
• 1/2 cup olive oil
• 1/3 cup honey or more to taste
• 1/4 cup apple cider vinegar
• 1 teaspoon minced garlic
• 1/3 cup fresh squeezed orange juice
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste
• 2 tablespoons mayo (optional, to thicken the dressing)

chicken marinade (optional)

• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

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• If using the chicken marinade, combine all marinade ingredients in a bowl, add chicken and toss to coat, cover and chill for 30 minutes. Bake or grill until cooked through, chop and set aside.
• Combine dressing ingredients in a food processor or quality blender, pulse until smooth.
• Assemble salad with lettuce topped with chicken, bacon, avocado, feta, and sunflower seeds. Drizzle dressing over everything and serve.