Month: November 2024

Homemade Chili

Created on 11/14/2024

Ingredients:

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can kidney beans (and or white beans)
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 can or half a frozen bag of corn
  • 1 cup of diced celery
  • 1 cup of diced green bell pepper
  • 1 ½ cups water, or as needed (Optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder, or more to taste
  • 1 pinch garlic powder or fresh garlic cloves
  • salt and pepper to taste
  • Optional toppings: jalapeno, diced fresh tomato, cilantro, avocado, sour cream, shredded cheese, Fritos, raw diced onion, bread, quesadilla

Instructions:

Step One: Place ground beef and onion in a large saucepan over medium heat; cook and stir until meat is browned and onion is tender, about 5 to 7 minutes

Step Two: Stir in tomato sauce, kidney beans, and stewed tomatoes with juice. If you prefer a thinner consistency, you can add water. Season with chili powder, garlic powder, salt, and black pepper. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes

Notes: Swap out beef for turkey for a healthier option.

Velveting Meat (Chinese Stir Fry)

Created on 11/14/2024

Ingredients:

  • 1 pound beef flank steak or chuck steak (sliced against the grain)
  • 1 teaspoon baking soda
  • Water 1/4 cup per pound
  • 2 teaspoons vegetable oil
  • 2 teaspoons oyster sauce or soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons Shaoxing Wine (Optional)

Instructions:

Step One: Add baking soda and water to the sliced beef and massage with hands until most of the liquid is absorbed. Let stand 1-2 hours

Step Two: Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the meat. Set aside to marinate for 15-30 minutes, and then your beef is ready to use

Notes: This method can be used for any protein (shrimp, chicken, beef). Leave the marinade on the protein over night if you can.

Mandi Greek Salad Dressing

Created on 11/2/2024

Ingredients:

  • 1 large clove of garlic
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh squeezed lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Instructions:

Step One: Pour all ingredients into a blender and blend for 30 seconds until well combined

Notes: Store covered in the fridge for 2 weeks

Gumbo

Created on 11/7/2024

Ingredients:

  • 1 cup all-purpose flour
  • ¾ cup bacon drippings
  • 1 cup coarsely chopped celery
  • 1 large onion, coarsely chopped
  • 1 large green bell pepper, coarsely chopped
  • 2 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 3 quarts water
  • 6 cubes beef bouillon
  • 1 tablespoon white sugar
  • salt to taste
  • 2 tablespoons hot pepper sauce (such as Tabasco), or to taste
  • ½ teaspoon Cajun seasoning blend (such as Tony Chachere’s), or to taste
  • 4 bay leaves
  • ½ teaspoon dried thyme leaves
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (6 ounce) can tomato sauce
  • 4 teaspoons file powder, divided
  • 2 tablespoons bacon drippings
  • 2 tablespoons distilled white vinegar
  • 1 pound lump crabmeat
  • 3 pounds uncooked medium shrimp, peeled and deveined
  • 2 tablespoons Worcestershire sauce

Instructions:

Step One: Make the roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. Cook roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking

Step Two: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped

Step Three: Stir vegetables into roux, and mix in sliced sausage. Cook over medium-low heat, stirring constantly, until vegetables are tender, 10 to 15 minutes. Remove from heat and set aside

Step Four: Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water

Step Five: Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark

Step Six: Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Stir in 2 more teaspoons of file gumbo powder just before serving