I discovered this a few weeks ago and thought it was funny, and I just remembered it again now. It's a recipe generator with a junior high sense of humor. The recipes don't look like links, but they are.
Warning, this website contains foul language and may literally insult you. ;)
What the fuck should I make for dinner?
Sunday, September 12, 2010
Vegetarian Chili
This is what we had for dinner tonight. We've had it a few times and every time it's super awesome.
ingredients:
1 tbsp canola oil
2 garlic cloves, chopped
1 onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 (15.5 oz) cans red kidney beans, rinsed and drained
2 (15.5 oz) cans fire roasted diced tomatoes
1 10 oz package frozen corn
1 tbsp chili powder
1 tbsp cocoa powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 oz semi-sweet chocolate
directions:
heat the oil in a large saucepan over med-high heat. add the garlic, onion, bell pepper, and jalapeno pepper; cook, stirring often, until veggies begin to soften (4-5 min). add the beans, tomatoes, corn, chili powder, cocoa powder, oregano, salt, and black pepper. Bring to a boil and cook, stirring often to prevent scorching, until beginning to thicken slightly, about 15 minutes. remove from heat and add the chocolate, stirring until melted.
ingredients:
1 tbsp canola oil
2 garlic cloves, chopped
1 onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 (15.5 oz) cans red kidney beans, rinsed and drained
2 (15.5 oz) cans fire roasted diced tomatoes
1 10 oz package frozen corn
1 tbsp chili powder
1 tbsp cocoa powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 oz semi-sweet chocolate
directions:
heat the oil in a large saucepan over med-high heat. add the garlic, onion, bell pepper, and jalapeno pepper; cook, stirring often, until veggies begin to soften (4-5 min). add the beans, tomatoes, corn, chili powder, cocoa powder, oregano, salt, and black pepper. Bring to a boil and cook, stirring often to prevent scorching, until beginning to thicken slightly, about 15 minutes. remove from heat and add the chocolate, stirring until melted.
Saturday, September 11, 2010
Mattar Paneer
We made Taryn's mushroom and peas masala and it reminded us of this. And a while ago Taryn was experimenting with tofu (which we usually use instead of paneer) so we figured we'd post it for inspiration and contrast. :) This has a lot of spices, clearly, but it's not spicy.
1 large onion
1 1/2 Tbs vegetable oil
1/2 tsp mustard seeds
1/2 tsp ground cumin
1 bay leaf
1 clove garlic
1 15-oz can tomato sauce (the super plain kind) or crushed tomatoes
2 tap ground coriander
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp paprika
10 ounces frozen peas
3 Tbs sour cream (optional)
1/4 tsp sugar
8 ounces paneer or firm tofu, cut into bite-sized cubes
1. Puree onion and garlic in food processor
2. Heat oil in large-ish pot on medium and add oil. Add mustard seeds, cumin and bay leaf and cook about 1 minute, until they start smelling good and/or the mustard seeds start jumping.
3. Add onion and garlic and saute 5 to 7 minutes. Stir in tomato sauce and all other spices except the sugar and simmer 10 minutes, stirring occasionally. If the sauce gets too thick add up to 1/2 cup water.
4. Stir in peas, sour cream, and sugar. Simmer 5 minutes or so until peas are hot.
5. Fold in paneer or tofu and cook 3 more minutes. Remove bay leaf and serve hot with rice or bread.
We generally use tofu because it's cheaper and easier to find around here and it still tastes fine, if not super authentic. Eric likes the sour cream in the sauce but I like it with or without.
1 large onion
1 1/2 Tbs vegetable oil
1/2 tsp mustard seeds
1/2 tsp ground cumin
1 bay leaf
1 clove garlic
1 15-oz can tomato sauce (the super plain kind) or crushed tomatoes
2 tap ground coriander
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp paprika
10 ounces frozen peas
3 Tbs sour cream (optional)
1/4 tsp sugar
8 ounces paneer or firm tofu, cut into bite-sized cubes
1. Puree onion and garlic in food processor
2. Heat oil in large-ish pot on medium and add oil. Add mustard seeds, cumin and bay leaf and cook about 1 minute, until they start smelling good and/or the mustard seeds start jumping.
3. Add onion and garlic and saute 5 to 7 minutes. Stir in tomato sauce and all other spices except the sugar and simmer 10 minutes, stirring occasionally. If the sauce gets too thick add up to 1/2 cup water.
4. Stir in peas, sour cream, and sugar. Simmer 5 minutes or so until peas are hot.
5. Fold in paneer or tofu and cook 3 more minutes. Remove bay leaf and serve hot with rice or bread.
We generally use tofu because it's cheaper and easier to find around here and it still tastes fine, if not super authentic. Eric likes the sour cream in the sauce but I like it with or without.
Thursday, September 9, 2010
Cuban pork chops
At least that's what the Betty Crocker cookbook I got this from says. I've made them four or five times now, and I've worked it out the way I like it. It's a good recipe.
Ingredients:
boneless pork chops (the amounts below make enough rub for five or six)
3 limes' worth of grated lime peel
1 tbsp cracked pepper
1 tbsp cumin seeds
half teaspoon salt
1 clove garlic
2 tbsp olive oil
1. Grate your lime peel. I tried it with a zester, but found it works better just to rub the limes against a cheese-grater (the smaller holes); it's much quicker than a zester, if you're going to do 3 limes. BTW, the recipe calls for 2 tbsp grated lime peel, and 3 medium limes makes more than that, but I think the more lime peel the better for this recipe.
2. Crack your pepper. The first few times I made this I cheated and used ground pepper, but now I know that the cracked pepper makes all the difference. Put your peppercorns in a ziploc bag (squeeze all the air out) and pound on them with a mallet until they're cracked. If you don't have a mallet the bottom of a saucepan or skillet will work just as well. It's tastier if you don't crack them all the way to dust - the crunch of the pepper is important.
3. Mix the pepper, lime peel, olive oil, salt, garlic, and cumin seed together.
4. Rub this mixture into both sides of your pork chops.
5. Grill or broil the pork chops until done. We don't have a barbecue grill, so we broil them in the oven; takes about 5-6 minutes per side, depending on thickness.
We served these with Taryn's Hopi corn salad and some wild rice, and it was a hit with our guests.
Ingredients:
boneless pork chops (the amounts below make enough rub for five or six)
3 limes' worth of grated lime peel
1 tbsp cracked pepper
1 tbsp cumin seeds
half teaspoon salt
1 clove garlic
2 tbsp olive oil
1. Grate your lime peel. I tried it with a zester, but found it works better just to rub the limes against a cheese-grater (the smaller holes); it's much quicker than a zester, if you're going to do 3 limes. BTW, the recipe calls for 2 tbsp grated lime peel, and 3 medium limes makes more than that, but I think the more lime peel the better for this recipe.
2. Crack your pepper. The first few times I made this I cheated and used ground pepper, but now I know that the cracked pepper makes all the difference. Put your peppercorns in a ziploc bag (squeeze all the air out) and pound on them with a mallet until they're cracked. If you don't have a mallet the bottom of a saucepan or skillet will work just as well. It's tastier if you don't crack them all the way to dust - the crunch of the pepper is important.
3. Mix the pepper, lime peel, olive oil, salt, garlic, and cumin seed together.
4. Rub this mixture into both sides of your pork chops.
5. Grill or broil the pork chops until done. We don't have a barbecue grill, so we broil them in the oven; takes about 5-6 minutes per side, depending on thickness.
We served these with Taryn's Hopi corn salad and some wild rice, and it was a hit with our guests.
Monday, September 6, 2010
Mushroom rice (a.k.a. kinoko gohan)
Ingredients (makes enough for 4 people):
rice, 3 cups
dashi liquid, 540 ml
mirin, 2 tbsp
cooking sake, 3 tbsp
soy sauce 3 tbsp
mushrooms of your choice (this evening I used shiitake, maitake, lion's mane; if you can find matsutake that's the best; fresh mushrooms are better than dried, but if you use dried reconstitute them first), however much you like (I used maybe 3 handfuls tonight)
vegetable oil
green onions
1. Make the dashi: this is the bonito-based soup stock. You can find shiitake-based dashi sometimes now, which would probably be really good with this. Anyway, make 540 ml of it.
2. Wash the rice and put it in your rice cooker, then instead of filling it with water up to the 3-cup mark, use the dashi liquid. Let it sit (don't turn it on yet) while you do the next couple of steps.
3. Mix the mirin, cooking sake, and soy sauce together and put aside. If you don't cook with alcohol, you can skip the sake and buy non-alcoholic mirin.
4. Cut your mushrooms into bite-size pieces (with shiitake and other large-cap mushrooms it works best to cut them into strips, like you see with dried shiitake).
5. Sautee the mushrooms in the oil until they get tender.
6. Add the mirin/sake/soy sauce to the rice and dashi and stir.
7. Put sauteed mushrooms on top of the rice. Make sure they're submerged in the liquid, but don't mix into the rice.
8. Turn on your rice cooker and cook normally.
9. When it's done, mix the mushrooms into the rice.
10. Serve with chopped green onions to taste.
rice, 3 cups
dashi liquid, 540 ml
mirin, 2 tbsp
cooking sake, 3 tbsp
soy sauce 3 tbsp
mushrooms of your choice (this evening I used shiitake, maitake, lion's mane; if you can find matsutake that's the best; fresh mushrooms are better than dried, but if you use dried reconstitute them first), however much you like (I used maybe 3 handfuls tonight)
vegetable oil
green onions
1. Make the dashi: this is the bonito-based soup stock. You can find shiitake-based dashi sometimes now, which would probably be really good with this. Anyway, make 540 ml of it.
2. Wash the rice and put it in your rice cooker, then instead of filling it with water up to the 3-cup mark, use the dashi liquid. Let it sit (don't turn it on yet) while you do the next couple of steps.
3. Mix the mirin, cooking sake, and soy sauce together and put aside. If you don't cook with alcohol, you can skip the sake and buy non-alcoholic mirin.
4. Cut your mushrooms into bite-size pieces (with shiitake and other large-cap mushrooms it works best to cut them into strips, like you see with dried shiitake).
5. Sautee the mushrooms in the oil until they get tender.
6. Add the mirin/sake/soy sauce to the rice and dashi and stir.
7. Put sauteed mushrooms on top of the rice. Make sure they're submerged in the liquid, but don't mix into the rice.
8. Turn on your rice cooker and cook normally.
9. When it's done, mix the mushrooms into the rice.
10. Serve with chopped green onions to taste.
Cry for Mushroom Suggestions
Our local Harmon's sells a wide variety of fancy fresh mushrooms and I really want to try them. When I cook with mushrooms I usually use cremini/baby bellas or shiitake, but the store often has enoki, blue foot, maitake, or oyster mushrooms (as well as various fancy dried types). Has anyone used these? What are they good in? I know enoki mushrooms are used in Japanese stuff but I don't know how. I usually use mushrooms in risotto or soup, or as burrito filler (sounds crazy but it really works), but I'd like to branch out. Ideas? Experiences?
Cry for suggestions more than help
Hey everyone! I was wondering...does anyone have any awesome recipes using cider vinegar? I like cider vinegar a lot but am at a loss for really good hot dishes using it. I think cider vinegar really says fall and I was thinking it might be nice to start thinking about fall recipes. Anyways, lemme know :)
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