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recipes [2019/12/09 14:39] – add broccoli slaw joshrecipes [2020/05/17 11:58] (current) – josh
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 Probably will reduce cook time ~20s on each side. Probably will reduce cook time ~20s on each side.
 I increased garlic about 50% and that was great. I increased garlic about 50% and that was great.
 +
 +
 +
 +
 +====== Hummus ======
 +
 +  * 2 15 oz cans chickpeas (drained and rinsed)
 +  * 1 medium lemon (juice only)
 +  * 1/2 c tahini sauce
 +  * 1/2 t salt
 +  * 1-2 large garlic cloves
 +  * water
 +
 +  - Put ingredients in food processor and blend until smooth
 +  - add more lemon juice or water to loosen up as needed
 +
  
  
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 Pour on top of crust and bake in a water bath at 350F (put foil around springform pan) until set but slightly jiggly, about 75-90 minutes. *I found this might need more than 90 minutes since it was a little underdone at 90 once*. Pour on top of crust and bake in a water bath at 350F (put foil around springform pan) until set but slightly jiggly, about 75-90 minutes. *I found this might need more than 90 minutes since it was a little underdone at 90 once*.
 Cool at least 6 hours, preferably overnight. Cool at least 6 hours, preferably overnight.
 +
 +
 +
 +====== Quesadilla - Taco Bell Style ======
 +
 +===== Sauce =====
 +
 +  * 1/4 c mayo
 +  * 1/8 c shredded jalepeno slices
 +  * 1/2 t cumin
 +  * 1/2 t paprika
 +  * 1/8 t cayenne pepper
 +  * 1/8 t garlic powder
 +  * pinch salt
 +
 +===== Body =====
 +
 +  * shell
 +  * sauce
 +  * chicken
 +  * shredded pepperjack cheese
 +
 +
 +
 +
 +====== Quesadilla - Tomato Hummus ======
 +
 +  * shell
 +  * hummus
 +  * sliced/diced cherry tomatoes
 +  * diced onion
 +  * salt
 +  * pepper
 +
  
  
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 2019-07-06 Did this again for neighbor get-together. I increased recipe by about 50% (2 apples instead of 1), added some cinnamon in the topping, and cooked in a 9x13. Turned out great, and the cinnamon in the topping helped a bit. 2019-07-06 Did this again for neighbor get-together. I increased recipe by about 50% (2 apples instead of 1), added some cinnamon in the topping, and cooked in a 9x13. Turned out great, and the cinnamon in the topping helped a bit.
 +
 +
 +
 +
 +====== Spinach Pizza ======
 +
 +From Michigan Country Lines.
 +
 +  * 2 T olive oil
 +  * 1 small red bell pepper (or aloha), chopped
 +  * 1/4 c onion, chopped
 +  * 3/4 t salt
 +  * 1/4 t black pepper
 +  * 1/2 t garlic, minced
 +  * 10 oz spinach, washed and coarsely chopped
 +  * 12in pizza crust (I use half of Stromboli Dough recipe)
 +  * 1 1/2 c shredded mozarella cheese
 +  * 1 sm can mushroom stems and pieces (optional)
 +
 +  - Preheat oven to 450F.
 +  - Heat olive oil in large skilled (wok worked well) over medium heat.
 +  - Add red pepper, onion, salt, and pepper.
 +  - Cook until tender, 3-5 min, stirring occasionally.
 +  - Add garlic (and mushrooms); cook and stir 1 min.
 +  - Add spinach; cook and stir until wilted.
 +  - Sprinkle pizza crust with 1 c mozarella.
 +  - Distribute spinach mixture evenly over crust.
 +  - Sprinkle remaining 1/2 c mozarella over spinach layer.
 +  - Bake 10 min.
  
  
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 This one turned out great but not spicy enough. This one turned out great but not spicy enough.
 Need to add more spice next time. Need to add more spice next time.
 +
 +
 +
 +
 +====== To Try ======
 +
 +===== Chicken Alfredo Tortellini Soup =====
 +
 +From [[https://www.theslowroasteditalian.com/2018/01/chicken-alfredo-tortellini-soup.html?m=1]]
 +
 +  * 2 tablespoons unsalted butter
 +  * 1/2 medium yellow onion, diced
 +  * 4 ounces baby carrots, halved lengthwise and sliced into half-moons
 +  * 2 cloves garlic, minced
 +  * 1 pound boneless skinless chicken breasts, cut into bite-size cubes
 +  * 1 teaspoon kosher salt
 +  * 1/2 teaspoon freshly ground black pepper
 +  * 1/4 cup all-purpose flour
 +  * 4 cups reduced-sodium chicken stock
 +  * 1 cup half-and-half
 +  * 1 teaspoon crushed red pepper flakes
 +  * 9 ounces cheese tortellini, frozen or fresh
 +  * 2 cups freshly shredded Parmesan cheese
 +  * 2 ounces fresh baby spinach
 +
 +  - Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
 +  - Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don’t worry about the chicken being cooked through, because we are going to continue cooking it.
 +  - Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
 +  - Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into bowls and garnish with the spinach.
 +
 +
 +
 +
 +===== Chili =====
 +
 +From Tony.
 +
 +  * 1 lb ground turkey or beef
 +  * 16 oz black beans
 +  * 1 can kidney beans (light or dark)
 +  * 3 cans diced tomatoes with green chilies
 +  * 1/2 diced onion
 +
 +  - Cook the turkey/beef.
 +  - Add onions.
 +  - Drain beans.
 +  - Add beans plus tomatoes in pot.
 +
 +Seasoning:
 +
 +  * 1 T chili powder
 +  * 1 t cumin
 +  * 1/4 t cayenne pepper
 +  * 1/4 t garlic powder
 +  * 1/2 t onion powder
 +  * 1 t salt
  
recipes.1575920353.txt.gz · Last modified: by josh