Baked Sweet Potato

Medium sized sweet potatoes 

 

Alumina foil

Oven safe dish (optional but highly recommended)

Oven

 

Wash sweet potatoes, wrap with foil and place loosely in an oven safe dish (a casserole dish works well.)  Bake at 350 °F until the potatoes are extremely mushy about 3-4 hours.

The look cook time is to ensure caramelization of the sugars in the potato.  It is not uncommon for the potato packets to leak caramelized juices which is why the over safe dish is recommended.

Herb Butter Ribeye

16 oz Ribeye

Kosher salt

2 tbsp butter

1 tsb garlic powder

1 tbsp dry rosemary

1 tbsp black pepper

Canola oil

Onion, diced (optional)

 

Wire rack in a sheet pan

Oven safe, high heat safe skillet (such as cast iron)

Lid or splatter guard is recommended for the skillet

Oven/stove 

 

Prep the ribeye: At lest 24 hours before cooking generously cover the ribeye on all sides with kosher salt.  Place the ribeye on a wire rack which is in a sheet pan (the wire rack allows for air flow and the sheet pan catches any mess)  Place uncovered in the refrigerator.  

Make the butter: At about the same time preparing the ribeye soften the butter mix then in the garlic powder, rosemary, and black pepper.  Refrigerate until needed.

Cooking the ribeye:  About 2 hours before cooking remove the ribeye form the refrigerator and allow it to warm to room temp.  Rub the ribeye with canola oil and add more kosher salt.  Preheat the oven to 400 °F.  Put oil in the skillet and heat on high until it is smoking.  Cook the ribeye on high for 2-3 minuets. Flip the ribeye put the herb butter on top and cook on high for 2-3 minuets.  Move the skillet (uncovered) to the oven for 3-5 minuets.  Move the ribeye to a plate covered with a bowl to rest for 10 minuets, note you may need to spread out the rosemary as it may clump up where the butter was.  In the mean time return the skillet to the stove and cook the diced onion on medium low until caramelized.

Braised Baby Bok Choy

1-2 Bok Choy

Sesame oil

1/2 C water

1/4 C Rice wine vinegar

1/4 C Soy sauce

1/4 C Brown sugar

1 tsp Garlic powder

1 tsp Ground ginger

Separate and clean the bok choy then chop into bite sized pieces separating the white stems from green leaves.  Mix the liquids, garlic powder, & ginger and set aside.  

Heat the sesame oil in a wide high sided pan and saute the white stems over high heat until they start to brown and become tender.  Cut the heat to medium low, dump in the liquids, then the brown sugar.  Stir to dissolve the sugar then add the leaves.  Boil the bok choy until the leaves are tender which should only take a few seconds.  Extract the bok choy and serve.  A draining spoon/skimmer is very helpful at removing the bok choy.

Vanilla Butter Frosting

1/3 C soft butter or margarine
3 C powdered sugar
1 1/2 tsp vanilla
About 2 Tbsp milk(water)

Blend butter & sugar. Stir in vanilla & milk; beat until frosting is smooth & of spreading consistency. (add the water 1 Tbsp at a time to get the consistency you want)

VARIATIONS
Peanut Butter Frosting: Substitute peanut butter for the butter; increase milk to 1/4 to 1/3 C

Curry Chicken Chili

Olive oil

2 large boneless, skinless chicken breasts

1 red onion (diced)

1 small-medium butternut squash, peeled, deseeded, and cubed

2-3 small zucchini, sliced

1 red bell pepper, diced

2 x 16 oz cans diced tomatoes

2 x 16 oz cans navy beans, drained

1 x oz can coconut milk

6 garlic cloves, minced

1 Tbsp curry powder

1 tsp ground cyan pepper

1 tsp ground cumin

1 tsp smoked paprika

1 tsp salt 1/2 tsp ground black pepper

1 cube chicken bullion

 Oil a large crock pot and layer in order, the onions, chicken, butternut squish, spices, then everything else.   Cook on high for 2 hours and on low for 4 hours or 8 hours on low.

Stuffed Cabbage Stew

Olive oil

2 lb lean ground beef or turkey

2 onions, diced

2 Qt beef broth or 2Qt water and the appropriate among of beef bullion

16 oz can of diced tomatoes

1 C uncooked rice

2 bay leafs

4 tsp dry parsley

4 cloves of garlic

4 carrots, sliced

1 cabbage, chopped

Salt and black pepper to taste 

In a large pot brown the ground beef, onions, garlic, salt and pepper.  Add the rest of the ingredients and simmer for about 30 min.

Spaghetti squash

 1 Spaghetti squash

Olive Oil

Black Pepper

~2 oz fresh grated Parmesan cheese

Bisect the squash and remove the seeds.  Place the squash in a baking dish cut side up.  Brush the squash's flesh with olive oil, dust with the black pepper, and cover in grated cheese.  Bake at 375 F for 45 min or until the squash is soft and the cheese is browned.

Simple Cottage Pie

Filling:

1/2 lb 93/7 ground beef

1/2 lb 80/20 ground beef

1 onion, diced

 2+ tsp dried parsley leaves
1+ tsp dried rosemary leaves
1+ tsp dried thyme leaves
salt to taste (about 1 tsp)

2+ tsp Worcestershire sauce

2+ tsp garlic powder

2+ tsp black pepper

2 tbsp flower or corn starch (optional)

1 C beef broth or 1C water and appropriate amount of beef bouillon

2 lb bag of frozen mixed vegetables (peas, corn, carrots, and green beans)

 

Topping:

3 C potato flakes

4 C milk or water

2+ tsp dried parsley leaves

salt to taste (about 1 tsp)

1 tsp black pepper  

2 Tbsp butter

In a 12" high-sided cast iron skillet or another oven-safe skillet, brown the beef and onion.  Once the beef is browned, add the rest of the filling ingredients apart from the mixed vegetables and bring to a simmer.  Then add the mixed vegetables, stir and heat until the vegetables are heated.  Once the vegetables are hot, remove from the heat, preheat the oven to 400 F, and make the topping.  To make the topping add the topping ingredients to a microwave-safe bowl, microwave for 2.5 minutes, after which stir.  Using a fork, spread the topping over the filling, leaving a ridged surface.  Then bake for 30 minutes.