NDBoiler
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We had meatball subs for dinner. Meatballs are good.
What are you eating/cooking?
- Thread starter ACamp1900
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We had meatball subs for dinner. Meatballs are good.
C
Cackalacky
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Baked ziti fra diavolo with fresh mussels.
zelezo vlk
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pkt77242
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last night it was two types of sausage (bangers and andouille) with some caramelized onions, sauteed green peppers and mushrooms and some roasted sweet potatoes.
Tonight it is pozole since it is cooling down here and we are supposed to get a fair amount of rain.
Tonight it is pozole since it is cooling down here and we are supposed to get a fair amount of rain.
Irish Insanity
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The cold is here. So Chili or Stew recipes anyone would like to share?
ACamp1900
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**Tortilla Soup**
-1 small onion diced (white)
-Couple garlic gloves minced
-1 can of corn (drained)
- 1 can of black beans (drained and rised)
-1 can of diced tomatoes
-1 avocado
-One hand full of cilantro diced fine
-1-2 cups of shredded mex mix cheese or cheese of choice
-1 32 oz box/can of chicken broth
-healthy spoon full of cumin
-healthy spoon full of chili powder
-1-2 chicken breats
- 1-2 Abodo chilis in sauce (diced up, you get these from the can)
-bag of tortilla chips
-sour cream
-salt
-pepper
-oil
-1-2 spoon fulls of lime juice
-water
- If chicken isn’t cooked, cook it and dice it up, set aside, if already cooked just dice and set aside. Stir fry the onions, garlic and adobo chili with some salt and pepper with some oil in a pot big enough to cook the entire soup in. Once cooked add your beans, corn and tomatoes. And cook for a minute or so longer. Add all to the broth and about a cup of water (you can add more or less depending on how brothy or thick you like your soups). Add cumin, chili powder, lime juice cilantro and chicken and bring to a boil. Reduce heat to low, let simmer to your liking. Serve in a bowl and top cheese, crumbled tortilla chips, spoon full of sour cream, spoon full or so of avocado slices and hot sauce of choice ( I highly recommend Cholula chili lime hot sauce for this recipe) stir it all together and enjoy the epicness…
-1 small onion diced (white)
-Couple garlic gloves minced
-1 can of corn (drained)
- 1 can of black beans (drained and rised)
-1 can of diced tomatoes
-1 avocado
-One hand full of cilantro diced fine
-1-2 cups of shredded mex mix cheese or cheese of choice
-1 32 oz box/can of chicken broth
-healthy spoon full of cumin
-healthy spoon full of chili powder
-1-2 chicken breats
- 1-2 Abodo chilis in sauce (diced up, you get these from the can)
-bag of tortilla chips
-sour cream
-salt
-pepper
-oil
-1-2 spoon fulls of lime juice
-water
- If chicken isn’t cooked, cook it and dice it up, set aside, if already cooked just dice and set aside. Stir fry the onions, garlic and adobo chili with some salt and pepper with some oil in a pot big enough to cook the entire soup in. Once cooked add your beans, corn and tomatoes. And cook for a minute or so longer. Add all to the broth and about a cup of water (you can add more or less depending on how brothy or thick you like your soups). Add cumin, chili powder, lime juice cilantro and chicken and bring to a boil. Reduce heat to low, let simmer to your liking. Serve in a bowl and top cheese, crumbled tortilla chips, spoon full of sour cream, spoon full or so of avocado slices and hot sauce of choice ( I highly recommend Cholula chili lime hot sauce for this recipe) stir it all together and enjoy the epicness…
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Cackalacky
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ACamp1900
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I'll share my chili recipe later when I can get the recipe in front of me as I'm pretty sure I can do tortilla and albondigas soups off memory, but my chili is a bit more involved...
**Albondigas Soup**
-1/2 pound 80/20
-1/2 pound ground chorizo (yes the greasy, uncooked Mexican sausage wizards)
-about a half bunch of cilantro diced fine
-1 carrot diced
-1/3 cup of white rice
-32 oz chicken broth
-1 small white onion cut into thin slices or strips
-1/2 green bell pepper also cut into slices or strips
-2-3 celery sticks chunked
-healthy spoon full of cumin
-good pinch of dry oregano
-salt
-pepper
-oil
-one small squeeze of lime juice.
-Mix the sausage and ground beef together in a bowl with a bit of salt, pepper and about a fourth of the diced cilantro. Once mixed well make about ~10 small meatballs and set aside. Heat oil up in your soup pot and carefully place the meat balls in to sear the sides of the meat balls. When they have been browned on the entire outside remove them and set them aside. Without removing any of the fat (unless you roll with REALLY fatty chorizo, then drain a bit of it) cook the onions, celery, bell pepper and carrots until tender. Add everything else but the meat and bring to a light boil then careful drop the meat into the soup. Once the meat and rice are done the soup is done but I find I like to let the soup simmer for another hour or so the bring everything together. Like any other soup, add more water/broth if you like it that way… or less if you like it more like a stew… your preference. Serve each bowl with 1-2 meat balls… scoop a ‘slice’ of meat with each bite… yesir. I put a little Tapatio of Mama Sita's Filipino hot sauce on this one.
**Albondigas Soup**
-1/2 pound 80/20
-1/2 pound ground chorizo (yes the greasy, uncooked Mexican sausage wizards)
-about a half bunch of cilantro diced fine
-1 carrot diced
-1/3 cup of white rice
-32 oz chicken broth
-1 small white onion cut into thin slices or strips
-1/2 green bell pepper also cut into slices or strips
-2-3 celery sticks chunked
-healthy spoon full of cumin
-good pinch of dry oregano
-salt
-pepper
-oil
-one small squeeze of lime juice.
-Mix the sausage and ground beef together in a bowl with a bit of salt, pepper and about a fourth of the diced cilantro. Once mixed well make about ~10 small meatballs and set aside. Heat oil up in your soup pot and carefully place the meat balls in to sear the sides of the meat balls. When they have been browned on the entire outside remove them and set them aside. Without removing any of the fat (unless you roll with REALLY fatty chorizo, then drain a bit of it) cook the onions, celery, bell pepper and carrots until tender. Add everything else but the meat and bring to a light boil then careful drop the meat into the soup. Once the meat and rice are done the soup is done but I find I like to let the soup simmer for another hour or so the bring everything together. Like any other soup, add more water/broth if you like it that way… or less if you like it more like a stew… your preference. Serve each bowl with 1-2 meat balls… scoop a ‘slice’ of meat with each bite… yesir. I put a little Tapatio of Mama Sita's Filipino hot sauce on this one.
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Cackalacky
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These are from my traditional regional Italian cookbook. Amazing. So good.
DomerInHappyValley
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I'm personally a huge fan of beef stew.
zelezo vlk
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Don't ever let me near that or you'll never see it again. I'm very jelly.
These are from my traditional regional Italian cookbook. Amazing. So good.
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C
Cackalacky
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Let me know if you need a recipe and I will drop it here. I use it all the time.
zelezo vlk
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Actually, my birthday and Christmas is coming up. Is it available on Amazon?
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C
Cackalacky
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IDK. I will check.
C
Cackalacky
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ACamp1900
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I have a few different chili recipes and have been known to make it on the fly more often than not,... but when I'm really trying to impress or if I were to ever go competition with a chili... here's my go-to:
**Chili**
Ingredients
1 lb Hamburger...
12 oz Jimmy Dean Spicy Premium Pork Sausage
1.5 lbs your go to stew/taco/asada meat whatever your go to is for chunky, pre cut, tender meat/steak.
3 Large Jalapeño Peppers, Seeded and diced
1 Chopped Onion
Half a diced Diced Bell Pepper
15oz canKidney Beans drained and rinsed
2 6 oz can Ortega Chiles (If you have access to Hatch Green Chiles use those instead)
1 small can of diced tomato
1 15 oz can Hunts Tomato Sauce
2 cans (they’re small) of El Pato Mexican Tomato Sauce (Yellow can with a green duck on it)
1-2 cups Jalapeño Juice (from the pickled jalapeno or peppers you get at the store)
¾ tsp Tobasco Sauce
3 Tbsp Chili Powder
1 tsp Ghost Pepper Salt
1 tsp Habanero Pepper Sugar
3 Cloves Garlic minced
1 Tbsp Cayenne Pepper
1 tsp Oregano
1 tbsp Worcestershire
1tbsp Red wine or red wine vinegar
¼ tsp Garlic Powder
3 ½ Tbsp Cumin
½ tsp Season All
½ tsp Crushed Red Pepper Flakes
MARINATE Stew Meat with Jalapeño Juice, Season All and Minced Garlic in container
BROWN Ground beef with Onion, Garlic Powder, Bell Pepper, Crushed red and ½ Tbsp Cumin with the jimmy deans
REMOVE Stew Meat from marinade and brown as well.... (Keep the marinadere)
Drain grease to your desired lvl, I honestly keep most of it...
ADD Tomato Sauce, Tomatoes, Beans, Diced Jalapeño, Chili Powder, 3Tbsp Cumin, Cayenne Pepper, Oregano, Ortega Peppers, Ghost Salt, Habanero Sugar worche. sauce, vinegar and Tobasco
Cook on med for a few hours
I've added coffee or stout beer to bolden it up too, it comes out great that way too but really changes the flavor, if I were being judged on it I would shelve the beer or coffee, but you can go there without ruining it for sure./
**Chili**
Ingredients
1 lb Hamburger...
12 oz Jimmy Dean Spicy Premium Pork Sausage
1.5 lbs your go to stew/taco/asada meat whatever your go to is for chunky, pre cut, tender meat/steak.
3 Large Jalapeño Peppers, Seeded and diced
1 Chopped Onion
Half a diced Diced Bell Pepper
15oz canKidney Beans drained and rinsed
2 6 oz can Ortega Chiles (If you have access to Hatch Green Chiles use those instead)
1 small can of diced tomato
1 15 oz can Hunts Tomato Sauce
2 cans (they’re small) of El Pato Mexican Tomato Sauce (Yellow can with a green duck on it)
1-2 cups Jalapeño Juice (from the pickled jalapeno or peppers you get at the store)
¾ tsp Tobasco Sauce
3 Tbsp Chili Powder
1 tsp Ghost Pepper Salt
1 tsp Habanero Pepper Sugar
3 Cloves Garlic minced
1 Tbsp Cayenne Pepper
1 tsp Oregano
1 tbsp Worcestershire
1tbsp Red wine or red wine vinegar
¼ tsp Garlic Powder
3 ½ Tbsp Cumin
½ tsp Season All
½ tsp Crushed Red Pepper Flakes
MARINATE Stew Meat with Jalapeño Juice, Season All and Minced Garlic in container
BROWN Ground beef with Onion, Garlic Powder, Bell Pepper, Crushed red and ½ Tbsp Cumin with the jimmy deans
REMOVE Stew Meat from marinade and brown as well.... (Keep the marinadere)
Drain grease to your desired lvl, I honestly keep most of it...
ADD Tomato Sauce, Tomatoes, Beans, Diced Jalapeño, Chili Powder, 3Tbsp Cumin, Cayenne Pepper, Oregano, Ortega Peppers, Ghost Salt, Habanero Sugar worche. sauce, vinegar and Tobasco
Cook on med for a few hours
I've added coffee or stout beer to bolden it up too, it comes out great that way too but really changes the flavor, if I were being judged on it I would shelve the beer or coffee, but you can go there without ruining it for sure./
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zelezo vlk
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Reps!
Irish Insanity
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I hate to be the one in here constantly just begging for recipes. Lol. I come from a family where we sat and had decent size meals every night. Problem being is most are either simple or blah. I love to cook, and eat, and I'd like to learn how to become an actual cook not just a guy making shit for the family for food.
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Cackalacky
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Well.... there are some things you will need to know. Fundamentals. Sauce bases, flavor profiles. What typically goes together and what can work together. The link I provided earlier is a fantastic book and 90% of those recipes are fantastically easy to make and as good a place to start as any. I can check my library and get you some titles of things I used to start cooking with.
ACamp1900
Counting my ‘bet against ND’ winnings
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Asking questions and sharing thoughts/recipes/skills is exactly why I started the thread II... all good.
I would suggest a few basic rules/ideas to start with that helped me as I went from Hamburger Helper to full on quality cook:
-don't over spice/season... less is usually more, you can add a bit more if it's bland but once you over do it (with say, Italian seasoning for example), the meal is ruined.
-google is a wonderful thing for those just getting their feet wet in the kitchen, just search your meal of choice and pick and choose different ideas from different recipes you think sound good, then make it all your own.
-learning how to make a quality roux is big step many overlook,... learn how to make a roux.
-with store bought sauces, salsas, soups, etc... look for the stuff with the least amount of ingredients, they are usually better for you and almost always taste a lot better.
Example:
This has like three incredients and is SO much better than...
This which has like thirty incredients:
so basically, less is more... You can apply this to many of your own recipes, sauces, salsas to a lesser degree but it's definitely true for store bought meals/ingredients.
My salsas are absolute home runs every time I make them: My red salsa is roasted Serrano peppers and tomatoes... garlic, salt and water, can't get more basic but it absolutely knocks people's socks off.
I would suggest a few basic rules/ideas to start with that helped me as I went from Hamburger Helper to full on quality cook:
-don't over spice/season... less is usually more, you can add a bit more if it's bland but once you over do it (with say, Italian seasoning for example), the meal is ruined.
-google is a wonderful thing for those just getting their feet wet in the kitchen, just search your meal of choice and pick and choose different ideas from different recipes you think sound good, then make it all your own.
-learning how to make a quality roux is big step many overlook,... learn how to make a roux.
-with store bought sauces, salsas, soups, etc... look for the stuff with the least amount of ingredients, they are usually better for you and almost always taste a lot better.
Example:
This has like three incredients and is SO much better than...
This which has like thirty incredients:
so basically, less is more... You can apply this to many of your own recipes, sauces, salsas to a lesser degree but it's definitely true for store bought meals/ingredients.
My salsas are absolute home runs every time I make them: My red salsa is roasted Serrano peppers and tomatoes... garlic, salt and water, can't get more basic but it absolutely knocks people's socks off.
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zelezo vlk
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If it's not too much trouble.
ACamp1900
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** Filipino Chicken Adobo ***
-Bag or package of raw chicken wings, the kind you'd use for buffalo wings
-vinegar
-soy sauce
- 1-2 bay leaf
-In a pot, mix vinegar and soy sauce enough to come up about 3/4 inch off the bottom... Put a tad bit more vinegar than soy sauce... (I like to dip my finger and taste to get the consistency and flavor you prefer, my father in law likes more soy flavor for example, we like more vinegar)
- add chicken, bay leaf and bring to a low boil... Cook until chicken is done stirring every once in a while (if broth doesn't cover chicken add a bit of water or more vinegar/soy).
- cook rice in a rice cooker
- spoon out a few wings and serve chicken over white rice in a bowl with enough broth for all the rice to soak up... Enjoy
Its the most flavor packed chicken you'll ever have an it's one of the easiest meals you'll make ever, it's basically Hamburger Helper level difficulty.... We like to use Cajun hot sauce like Crystal or Red Rooster or Mama Sitas Filipino hot sauce with the whole dish... As I noted we also heat up a can of corn and mix that into the rice, just us.
**- you can easily add sliced onions, cubed potatoes, garlic, and hot peppers with it too... But the above is the most basic version.**
Fantastic.
-Bag or package of raw chicken wings, the kind you'd use for buffalo wings
-vinegar
-soy sauce
- 1-2 bay leaf
-In a pot, mix vinegar and soy sauce enough to come up about 3/4 inch off the bottom... Put a tad bit more vinegar than soy sauce... (I like to dip my finger and taste to get the consistency and flavor you prefer, my father in law likes more soy flavor for example, we like more vinegar)
- add chicken, bay leaf and bring to a low boil... Cook until chicken is done stirring every once in a while (if broth doesn't cover chicken add a bit of water or more vinegar/soy).
- cook rice in a rice cooker
- spoon out a few wings and serve chicken over white rice in a bowl with enough broth for all the rice to soak up... Enjoy
Its the most flavor packed chicken you'll ever have an it's one of the easiest meals you'll make ever, it's basically Hamburger Helper level difficulty.... We like to use Cajun hot sauce like Crystal or Red Rooster or Mama Sitas Filipino hot sauce with the whole dish... As I noted we also heat up a can of corn and mix that into the rice, just us.
**- you can easily add sliced onions, cubed potatoes, garlic, and hot peppers with it too... But the above is the most basic version.**
Fantastic.
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zelezo vlk
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Sounds great!
ACamp1900
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Filipino markets near us have little eateries in them and I notice they slow cook entire chickens in the same stuff for hours on end, it does come out better this way, richer flavor, but you deal with random bones everywhere and you obviously have to put it in a crock pot or the like all day, but that's an option too, more authentic... For a busy household during the week, the above recipe is great.
Irish Insanity
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So I have ordered the cookbook linked earlier in this thread. Anxiously awaiting it's arrival.
Is there any legit cooking podcasts?
Is there any legit cooking podcasts?
wizards8507
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Toasting some fresh pumpkin seeds. I'll be crunching on those the rest of the night.