David's recipe page!

Sweet and sour sauce

  • 1/4 cup ketchup

  • 1/4 cup sugar

  • 1/4 cup vinegar

  • 1 tablespoon soy sauce

  • 1 1/2 tablespoons corn starch

  • 3/4 cup pineapple juice or water

  • 2 teaspoons oil

Instructions:

  1. Mix juice and cornstarch.

  2. Heat oil in a pan and add remaining everything.

  3. Cook until it thickens.

Pesto

  • 1 cup packed basil leaves

  • 1 clove garlic

  • 2 tbsp pine nuts

  • 1/3 cup olive oil

  • salt and pepper

  • 1/4 cup freshly grated Pecorino or Parmesan

Blend together solid ingredients coarsely in food processor. Add 1/4 cup oil and blend til smooth. Season with salt and pepper. Add remaining oil and blend when serving.

Chicken with provencal spices

Mussel and potato salad

  • 1 lb. mussels

  • 1/2 lb. potatos, cut into 1/2 inch cubes

  • 1 cup wine or water

  • 1 cup chopped red onion or shallots

  • 1 cup olive oil

  • 1/2 cup balsamic vinegar

  • salt and pepper

  • 1 cup chopped parsley, dill, or chives

Heat mussels and potatoes in wine, on high in covered Calphalon skillet. When steam rises from the top, shake it a few times and turn the heat to medium. Keep cooking until all the mussels open, checking after $5 + 2n$ minutes.

Substituting shrimp...

Pork and sauerkraut

Chicken in a bag

Spinach with artichoke casserole

Sushi

Tuna casserole

  • 1 large can of tuna

  • 8-12 ounces of noodles

  • 1 cup yogurt (or 1 1/2 cups sour cream)

  • 3/4 cup milk

  • 1 can sliced mushrooms or olives

  • 1 1/2 t. salt

  • 1/4 t. pepper

Croutons:

  • 4 T olive oil (or melted butter)

  • 1/2 cup parmesan cheese

  • 2 slices cubed toast

Preheat oven to 350 and boil pasta. Mix wet ingredients. Sprinkle croutons on top. Bake for 30-45 minutes, until croutons are toasted and crunchy.

Strata

  • 7 cups of diced/torn bread
  • 2 cups of grated cheese
  • 3 eggs
  • 3.5 cups of milk
  • 3.5 cups of microwaved frozen vegetables (optional, but good)
  • grated parmesan cheese sprinkled on top

Sometimes the bread seems extra "thirsty", in which case add a bit more milk.

Mix spices into the milk and mix the cheese and any veggies (peas, spinach) into the diced bread. Bake covered for 20 minutes at 350. Then uncover and bake 15-30 minutes more until set.

Pizza

Vegetable chowder

  • 3 smallish carrots

  • 1 medium potato

  • 1 package mushrooms (how big?)

  • 3 cups water

  • 3 tablespoons soy sauce

  • 1 bell pepper

  • Some chives

  • 1 onion

  • 1 head broccoli

  • 1 1/2 cups milk

  • 1/2 cup white flour

  • 1 cup cheddar cheese

Instructions:

  1. Chop or food-process vegetables and boil in water with soy sauce.

  2. Mix flour and milk, then add gradually to soup, and let boil for two minutes.

  3. Gradually add cheese and let it melt and make everything tasty.

  4. Ideally, serve in a sourdough bowl.

Quiche crust

  • 1 cup whole wheat flour

  • 1/2 teaspoon salt

  • 1/4 cup olive oil

  • 1/4 cup ice water

Mix flour and salt. Beat oil and cold water to thicken. Mix everything together, and press into glass pie pan. A double recipe gives a nice thick crust!

Quiche

  • 4 eggs

  • 1/3 cup grated parmesan cheese

  • 1 cup milk

  • 1/2 cup grated cheddar cheese

  • 2 cups (maybe) frozen spinach

Preheat the oven to 350 degrees. Thaw the spinach and let it drip dry in the colander. Bake the crust for 8 or so minutes. Mix together eggs, milk and parmesan cheese. Put the spinach into the pan, then the cheddar cheese, then the egg mixture. Bake for about 45 minutes.

Tortillas

  • 2 cups bread flour

  • 1/2 teaspoon salt

  • 3 tablespoons olive oil

  • 3/4 cup water

Combine the dry ingredients. Add the oil and water and mix. Knead 10-12 times until dough is smooth. Let rest 10 minutes, and then divide into 8 portions. Roll each portion flat and round. Cook in a large nonstick skillet on medium heat (7 or 8), for one minute on each side, or until slightly browned.

Mustard sauce

  • 1 onion

  • 1/2 cup heavy cream

  • 1 tablespoon dijon mustard

Dice and saute the onion in butter. Mix with cream and mustard. Serve on meat of any sort.

Lentil soup

  • 2 cups lentils

  • 1/4 cup olive oil

  • 1 or 2 large onions, diced

  • 2 carrots, diced

  • 2 stalks celery, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon oregano

  • 1 teaspoon basil

  • 1 bay leaf

  • 1/2 cup spinach, sliced

  • 8 cups water

  • 1 14.5 oz. can crushed tomatoes

  • 2 tablespoons vinegar

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

Saute onions, carrots and celery in the oil until onions are transparent. Add spices and garlic and cook for two more minutes. Add lentils, water, and tomatoes. Simmer 1 or more hours. At the penultimate minute, add spinach, salt, peper, and vinegar.

Hot and sour soup

  • 4 cups water or broth

  • 4 ounces sliced mushrooms

  • bamboo shoots or celery, thinly sliced

  • 8 ounces firm tofu, sliced into 1/4 inch strips

  • (optionally 1 carrot, diced)

  • (optionally 1 onion, diced)

  • 2 cloves garlic, crushed

  • 1-2 tablespoons ginger, grated

  • 1 tablespoon balsamic vinegar

  • 3 tablespoons rice (or red wine, or apple cider) vinegar

  • 1 heaping tablespoon of sriracha sauce

  • 4 tablespoons soy sauce (less if broth is used)

  • 2 tablespoons molasses

  • 1/4 cup white flour, mixed with 1/2 cup cold water (alternatively 2 tablespoons corn starch in 2 tablespoons cold water)

  • 2 eggs, beaten

  • 1 teaspoon black or white pepper

  • 4 green onions, sliced (technically optional)

Put everything before the flour into a pot and boil for 5 or more minutes. Add the flour and water mixture, stirring carefully and boil for 2 or more minutes, until it thickens. Add the pepper and green onions, and enjoy!

Chimichurri

  • 1 cup Italian parsley, packed

  • 1/4 cup fresh cilantro, packed

  • 1/2 cup olive oil

  • 1/3 cup red wine vinegar

  • 2 garlic cloves, peeled

  • 1 teaspoon pepper (black or crushed red)

  • 1/2 teaspoon ras el hamout (or cumin)

  • 1/2 teaspoon salt

Blend everything together in the blender. What could be easier? Use as marinade for meat, and as a sauce on meat (uncooked).

Blueberry pancakes

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 cup whole wheat pastry flour

  • 1 egg

  • 1 cup milk

  • 1/2 cup yogurt

  • 1/2 cup dried blueberries or 1 cup frozen blueberries

First get out the blueberries so they can start thawing. Mix dry ingredients, mix wet ingredients and add to dry. Make pancakes.

Crackers

  • 3 cups flour

  • 2 tsp sugar

  • 2 tsp salt

  • 4 Tbsp olive oil

  • 1 cup water

Preheat the oven to 450 degrees. Mix dry ingredients then add liquids, making a soft sticky dough (more water if needed). Roll thin 1/2 the dough. At this point you could add topping after wetting the dough. Use pizza cutter to cut into strips, and transfer these to a cookie sheet. Prick each with a fork. Bake 12-15 minutes.

Snakes

  • 1.5 cups whole wheat flour

  • 1/4 cup flax meal

  • 1 tsp sugar

  • 1 tsp salt

  • 2 Tbsp olive oil

  • 1/2 cup water

Preheat the oven to 450 degrees. Mix dry ingredients then add liquids, making a very soft dough. Roll this dough into snakes between your hands. Bake 12-15 minutes.

Crepes

  • 2 cups whole wheat flour

  • 4 eggs

  • 1 1/4 cup milk

  • 1 cup water

  • 1/2 tsp salt

  • 1/4 cup canola oil

Mix the flour and eggs, then gradually add milk and water. At the end add salt and butter and beat until smooth. Set stove to 4 (on our new stove) and pour in 1/3 cup of batter per crepe.

Crepes sans milk

  • 2 cups whole wheat flour

  • 6 eggs

  • 2 cups water

  • 1/2 tsp salt

  • 1/3 cup canola oil

Mix the flour and eggs, then gradually add water. At the end add salt and butter and beat until smooth. Set stove to 4 (on our new stove) and pour in 1/3 cup of batter per crepe.

Strawberry shortcake

Next time I make this, try a smaller batch and modify the recipe.

  • 2 pints strawberries

  • 1/2 cup sugar

Slice up the strawberries, then mash 1/4 of them with a fork. Mix them all together with the 1/2 cup of sugar. Let sit covered to get extra tasty.

  • 4 cups flour

  • 3 T sugar

  • 1/4 tsp salt

  • 5 tsp baking powder

  • 1 1/4 cups butter

  • 1 pint heavy whipping cream

Preheat the oven to 450. Mix the dry ingredients. Mix in 3/4 cup of softened butter. Then add 1 1/4 cups cream and mix up. Knead for about a minute, then roll out to about 1/2 inch thickness, and cut into an even number of rounds with a wide mug. Put on a buttered sheet, then brush some melted butter on the top of each round. Bake for 10-15 minutes or until golden brown.

  • 1/8 tsp vanilla extract

Beat the remaining cream in a big mixing bowl until it thickens. Then add some vanilla and beat again just until thick.

Put some berries on top of each round, then put another on top of that, and top with more berries and whipped cream.

Blackened chicken and avocado salad

rice

  • 1 cup brown rice

chicken

  • 2 boneless skinless chicken thighs
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1 tablespoon olive oil

salad

  • 3 cups chopped romaine lettuce
  • 2 avocados
  • 1 cup cherry tomatoes halved
  • 1 small onion chopped
  • 1 tablespoon olive oil
  • 1 tablespoon chopped cilantro
  • parmesan shavings

In a small bowl mix together the paprika garlic powder, chili powder, cumin, and olive oil. Coat the chicken with the marinade and cook on medium low heat in a skillet. This should take about fifteen minutes.

Put the salad ingredients into a large bowl. Coat with olive oil.

Slice the chicken thinly and put on top of the salad to serve. Shave some parmesan cheese on top. Serve on top of brown rice.

Pasta with peas

  • 1 lb frozen peas
  • 1/2 lb short pasta
  • 1/2 cup grated parmesan cheese
  • 2 cups water
  • 1 small onion diced
  • 1 T olive oil
  • 1 tsp salt

Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion is translucent, about one minute. Add the peas and cook 1 minute. Add the water and bring back to a boil with the pasta. Cook for ten minutes until the pastor is ready. Turn off the heat and stir in the parmesan cheese until melted.

Next time experiment with adding the peas right at the end, just after the pasta is ready.

Breaded fish

  • 1/2 cup panko breadcrumbs
  • 1 T parsley, finely chopped
  • 1/3 cup grated parmesan cheese
  • 1 clove garlic, minced
  • 1 T olive oil

Mix it all together.

  • 2 firm tilapia (or other) fish fillets, about 10 oz. total
  • 2 T dijon mustard
  • 1/2 T olive oil

Preheat oven to broil. Put oil in skillet and heat it up on high heat. Coat one side of fish with mustard, then dip in breading. Put on the skillet. Then put the skillet in the oven for 5-6 minutes until browned.

Creamed cauliflower

  • 2 lb cauliflower
  • 2 garlic cloves
  • 2 T olive oil (or butter)
  • 1/4 cup parmesan cheese
  • 1/4 cup plain yogurt

Cut up the cauliflower and boil with garlic for 10 minutes. Scoop out a mug of cooking water for later. Put ingredients into blender. Use water from mug to enable it to blend.

Baked gnocchi with spinach and mozzarella

  • 1 T olive oil
  • 3 cloves garlic
  • 1 large onion, chopped
  • 800 g tomato puree
  • 1 T basil
  • 1 T oregano
  • 1 T honey
  • 120g frozen spinach
  • 800g gnocchi
  • 200g grated mozzarella cheese

Preheat oven to 400 F. Heat olive oil in large skillet, then add garlic and onions. Cook for 5 minutes. Add tomato puree, honey, and frozen spinach. Also add basil and oregano.After the spinach is thawed add the gnocchi and cook for another 5 minutes. Cover with cheese and pop in the oven for 15 minutes.

Experiment with using penne pasta instead of gnocchi. How long does it need to cook before we pop it in the oven? Note that I have already decreased the mozzarella cheese.

Baked salmon

Bake salmon for 9 minutes at 425 F, and then broil for 2 minutes to brown.

Cold foamy milk

  • 3 ice cubes
  • 1/2 tsp vanilla
  • 1 1/2 cups milk

Pulse in blender to break up ice, then blend thoroughly.

40-minute brown rice

  • 1 cup of brown rice
  • 6 cups of water

Bring the water to a boil. Rinse the rice. Add rice to boiling water, and maintain a steady boil, uncovered, for 30 minutes. Drain off the cooking water and return the rice to the pot. Let rest 10 minutes. Fluff and serve.