Fixjunk Wiki - User contributions [en]

Limoncello

2022-03-06T16:23:04Z

Y8s: Created page with "Homemade Limoncello == Commentary == An amazing digestif liqueur that makes an excellent gift. == Ingredients == * 17 large lemons, preferably organic *..."

[[Category:recipes|Homemade Limoncello]]
== Commentary ==
An amazing digestif liqueur that makes an excellent gift.

== Ingredients ==
* 17 large lemons, preferably organic
* Two 750-milliliter bottles grain alcohol (everclear 150 or 190 is best)
* 5-1/2 cups sugar
* 6 cups water

== Directions ==
# Wash and dry the lemons. With a paring knife, remove the ends. With a vegetable peeler, remove only the yellow rind, leaving the pith intact. (Squeeze juice from the lemons and reserve for another use.)

# Place the lemon peel in a 4-quart Mason jar with a rubber-seal lid. Add the grain alcohol, making sure the lemon peel is completely covered. Store in a cool, dark place, shaking the jar once each day to agitate the lemon peel.

# On the 13th day, bring the water to a boil in a large saucepan. Add the sugar and remove from the heat, stirring until it is dissolved. Cover and let cool to room temperature.

# Place a colander on top of the saucepan and strain in the contents of the Mason jar. Discard the lemon peel. Stir to combine the liquids, about 1 minute. Transfer back to the Mason jar. Store for 3 weeks in a cool, dark place, shaking to agitate the liquid twice a day.

# After 3 weeks, transfer the limoncello to smaller bottles that can be sealed with rubber stoppers. Store bottles in freezer. Serve directly from the freezer.

== Preparation Notes ==
Per 1.5-ounce serving: 92 calories, 19 g carbohydrates

Harvest Chicken, Apple, Brussels Sprout, Sweet Potato Skillet

2022-02-20T17:27:11Z

Y8s: /* Commentary */

[[Category:recipes|Chicken, Apple, Brussels Sprout, Sweet Potato Skillet]]
== Commentary ==
A delicious and hearty fall skillet that stands on its own.

Also delicious served over a small heap of pearl / israeli cous cous!

== Ingredients ==
* 2 pound boneless skinless chicken breasts, — cut into cubes
* 1/2 tsp poultry seasoning
* 1/2 tsp Penzeys Mural of Flavor (salt free seasoning)
* 8 tsp olive oil, divided
* 6 slices thick-cut bacon — chopped
* 3 cups Brussels sprouts — trimmed and quartered (about 3/4 pound)
* 2 medium (or 1 large) sweet potato — microwaved or boiled for 4 minutes then peeled and cut into 1/2 inch cubes
* 2 FIRM apples — peeled, cored and cut into 3/4 inch cubes
* 6-8 cloves garlic — minced (about 2-3 teaspoons)
* 1 tsp cinnamon
* 1/2 tsp sugar
* 1/2 tsp Penzey's Northwoods Seasoning (or a small pinch each coarse flake salt, paprika, black pepper, thyme, rosemary, granulated garlic and ground chipotle pepper)
* 2 cups chicken broth, divided
* 1/2 teaspoon kosher salt to taste

== Directions ==
# Season the chicken with Poultry Seasoning and Mural of Flavor
# Heat half of the oil in a large, deep skillet
# Add the chicken and cook over medium heat until lightly browned and cook through, about 5-7 minutes.
# Remove the chicken and transfer to a plate.
# Add the bacon and cook until it starts to brown, about 3 minutes
# Add the Brussels sprouts and sweet potatoes
# Cook stirring occasionally until crisp, about 5-7 minutes.
# Add the apples, garlic, cinnamon, sugar, and Northwoods Seasoning.
# Stir well and cook about 3 minutes.
# Add half (1 cup) of the chicken broth and cook until almost evaporated, about 2 minutes.
# Return the chicken to the skillet and add the rest of the broth (1 cup).
# Cook for 2 more minutes and serve

== Recipe Notes ==
Serves 6-8
*Total Time: 50 Minutes
*:Prep Time: 20 Minutes
*:Cook Time: 30 Minutes
* Store leftovers in the refrigerator for up to 3 days (the bacon will soften somewhat, but the meal is still yummy).
* Reheat gently in the microwave with a splash of chicken stock to keep it from drying out.

Adapted from Penzeys magazine Fall 2012

Harvest Chicken, Apple, Brussels Sprout, Sweet Potato Skillet

2022-02-20T17:26:29Z

Y8s: /* Recipe Notes */

[[Category:recipes|Chicken, Apple, Brussels Sprout, Sweet Potato Skillet]]
== Commentary ==
A delicious and hearty fall skillet that stands on its own.

== Ingredients ==
* 2 pound boneless skinless chicken breasts, — cut into cubes
* 1/2 tsp poultry seasoning
* 1/2 tsp Penzeys Mural of Flavor (salt free seasoning)
* 8 tsp olive oil, divided
* 6 slices thick-cut bacon — chopped
* 3 cups Brussels sprouts — trimmed and quartered (about 3/4 pound)
* 2 medium (or 1 large) sweet potato — microwaved or boiled for 4 minutes then peeled and cut into 1/2 inch cubes
* 2 FIRM apples — peeled, cored and cut into 3/4 inch cubes
* 6-8 cloves garlic — minced (about 2-3 teaspoons)
* 1 tsp cinnamon
* 1/2 tsp sugar
* 1/2 tsp Penzey's Northwoods Seasoning (or a small pinch each coarse flake salt, paprika, black pepper, thyme, rosemary, granulated garlic and ground chipotle pepper)
* 2 cups chicken broth, divided
* 1/2 teaspoon kosher salt to taste

== Directions ==
# Season the chicken with Poultry Seasoning and Mural of Flavor
# Heat half of the oil in a large, deep skillet
# Add the chicken and cook over medium heat until lightly browned and cook through, about 5-7 minutes.
# Remove the chicken and transfer to a plate.
# Add the bacon and cook until it starts to brown, about 3 minutes
# Add the Brussels sprouts and sweet potatoes
# Cook stirring occasionally until crisp, about 5-7 minutes.
# Add the apples, garlic, cinnamon, sugar, and Northwoods Seasoning.
# Stir well and cook about 3 minutes.
# Add half (1 cup) of the chicken broth and cook until almost evaporated, about 2 minutes.
# Return the chicken to the skillet and add the rest of the broth (1 cup).
# Cook for 2 more minutes and serve

== Recipe Notes ==
Serves 6-8
*Total Time: 50 Minutes
*:Prep Time: 20 Minutes
*:Cook Time: 30 Minutes
* Store leftovers in the refrigerator for up to 3 days (the bacon will soften somewhat, but the meal is still yummy).
* Reheat gently in the microwave with a splash of chicken stock to keep it from drying out.

Adapted from Penzeys magazine Fall 2012

Harvest Chicken, Apple, Brussels Sprout, Sweet Potato Skillet

2022-02-20T17:26:15Z

Y8s: /* Recipe Notes */

Harvest Chicken, Apple, Brussels Sprout, Sweet Potato Skillet

2022-02-20T17:23:59Z

Y8s: /* Directions */

[[Category:recipes|Chicken, Apple, Brussels Sprout, Sweet Potato Skillet]]
== Commentary ==
A delicious and hearty fall skillet that stands on its own.

== Ingredients ==
* 2 pound boneless skinless chicken breasts, — cut into cubes
* 1/2 tsp poultry seasoning
* 1/2 tsp Penzeys Mural of Flavor (salt free seasoning)
* 8 tsp olive oil, divided
* 6 slices thick-cut bacon — chopped
* 3 cups Brussels sprouts — trimmed and quartered (about 3/4 pound)
* 2 medium (or 1 large) sweet potato — microwaved or boiled for 4 minutes then peeled and cut into 1/2 inch cubes
* 2 FIRM apples — peeled, cored and cut into 3/4 inch cubes
* 6-8 cloves garlic — minced (about 2-3 teaspoons)
* 1 tsp cinnamon
* 1/2 tsp sugar
* 1/2 tsp Penzey's Northwoods Seasoning (or a small pinch each coarse flake salt, paprika, black pepper, thyme, rosemary, granulated garlic and ground chipotle pepper)
* 2 cups chicken broth, divided
* 1/2 teaspoon kosher salt to taste

== Directions ==
# Season the chicken with Poultry Seasoning and Mural of Flavor
# Heat half of the oil in a large, deep skillet
# Add the chicken and cook over medium heat until lightly browned and cook through, about 5-7 minutes.
# Remove the chicken and transfer to a plate.
# Add the bacon and cook until it starts to brown, about 3 minutes
# Add the Brussels sprouts and sweet potatoes
# Cook stirring occasionally until crisp, about 5-7 minutes.
# Add the apples, garlic, cinnamon, sugar, and Northwoods Seasoning.
# Stir well and cook about 3 minutes.
# Add half (1 cup) of the chicken broth and cook until almost evaporated, about 2 minutes.
# Return the chicken to the skillet and add the rest of the broth (1 cup).
# Cook for 2 more minutes and serve

== Recipe Notes ==
Serves 4
*Total Time: 50 Minutes
*:Prep Time: 25 Minutes
*:Cook Time: 25 Minutes
* Store leftovers in the refrigerator for up to 3 days (the bacon will soften somewhat, but the meal is still yummy).
* Reheat gently in the microwave with a splash of chicken stock to keep it from drying out.

Harvest Chicken, Apple, Brussels Sprout, Sweet Potato Skillet

2022-02-20T17:18:36Z

Y8s: /* Ingredients */

[[Category:recipes|Chicken, Apple, Brussels Sprout, Sweet Potato Skillet]]
== Commentary ==
A delicious and hearty fall skillet that stands on its own.

== Ingredients ==
* 2 pound boneless skinless chicken breasts, — cut into cubes
* 1/2 tsp poultry seasoning
* 1/2 tsp Penzeys Mural of Flavor (salt free seasoning)
* 8 tsp olive oil, divided
* 6 slices thick-cut bacon — chopped
* 3 cups Brussels sprouts — trimmed and quartered (about 3/4 pound)
* 2 medium (or 1 large) sweet potato — microwaved or boiled for 4 minutes then peeled and cut into 1/2 inch cubes
* 2 FIRM apples — peeled, cored and cut into 3/4 inch cubes
* 6-8 cloves garlic — minced (about 2-3 teaspoons)
* 1 tsp cinnamon
* 1/2 tsp sugar
* 1/2 tsp Penzey's Northwoods Seasoning (or a small pinch each coarse flake salt, paprika, black pepper, thyme, rosemary, granulated garlic and ground chipotle pepper)
* 2 cups chicken broth, divided
* 1/2 teaspoon kosher salt to taste

== Directions ==
# Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
# Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.
# Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
# Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

== Recipe Notes ==
Serves 4
*Total Time: 50 Minutes
*:Prep Time: 25 Minutes
*:Cook Time: 25 Minutes
* Store leftovers in the refrigerator for up to 3 days (the bacon will soften somewhat, but the meal is still yummy).
* Reheat gently in the microwave with a splash of chicken stock to keep it from drying out.

Classic Bolognese Sauce

2021-01-23T17:09:06Z

Y8s: /* Directions */

[[Category:recipes|bolognese]]
== Commentary ==
This might exist somewhere else but it's good enough to save here.

== Ingredients ==
*1 tablespoon vegetable oil
*3 tablespoons butter plus 1 tablespoon for tossing the pasta
*½ cup chopped onion
*⅔ cup chopped celery
*⅔ cup chopped carrot
*¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
* Salt
* Black pepper, ground fresh from the mill
*1 cup whole milk
* Whole nutmeg
*1 cup dry white wine
*1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
*1 ¼ to 1 ½ pounds pasta
* Freshly grated parmigiano-reggiano cheese at the table

== Directions ==
#Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
#Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
#Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
#Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
#Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

== Preparation Notes ==
* Yields 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
* Cooking time: at least 4 hours

Classic Bolognese Sauce

2021-01-23T17:07:57Z

Y8s: Y8s moved page Bolognese to Classic Bolognese Sauce

[[Category:recipes|bolognese]]
== Commentary ==
This might exist somewhere else but it's good enough to save here.

== Ingredients ==
*1 tablespoon vegetable oil
*3 tablespoons butter plus 1 tablespoon for tossing the pasta
*½ cup chopped onion
*⅔ cup chopped celery
*⅔ cup chopped carrot
*¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
* Salt
* Black pepper, ground fresh from the mill
*1 cup whole milk
* Whole nutmeg
*1 cup dry white wine
*1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
*1 ¼ to 1 ½ pounds pasta
* Freshly grated parmigiano-reggiano cheese at the table

== Directions ==
#Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

#Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.

#Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.

#Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.

#Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

== Preparation Notes ==
* Yields 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
* Cooking time: at least 4 hours

Bolognese

2021-01-23T17:07:57Z

Y8s: Y8s moved page Bolognese to Classic Bolognese Sauce

#REDIRECT [[Classic Bolognese Sauce]]

Classic Bolognese Sauce

2021-01-23T17:07:33Z

Y8s: Created page with " bolognese == Commentary == This might exist somewhere else but it's good enough to save here. == Ingredients == *1 tablespoon vegetable oil *3 tablespoo..."

[[Category:recipes|bolognese]]
== Commentary ==
This might exist somewhere else but it's good enough to save here.

== Ingredients ==
*1 tablespoon vegetable oil
*3 tablespoons butter plus 1 tablespoon for tossing the pasta
*½ cup chopped onion
*⅔ cup chopped celery
*⅔ cup chopped carrot
*¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
* Salt
* Black pepper, ground fresh from the mill
*1 cup whole milk
* Whole nutmeg
*1 cup dry white wine
*1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
*1 ¼ to 1 ½ pounds pasta
* Freshly grated parmigiano-reggiano cheese at the table

== Directions ==
#Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

#Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.

#Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.

#Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.

#Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

== Preparation Notes ==
* Yields 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
* Cooking time: at least 4 hours

Mac and cheese

2019-10-30T15:21:16Z

Y8s: /* Commentary */

[[Category:recipes|Recipe Template]]
== Commentary ==
WORLD SERIES Mac and Cheese! 
Make this, root for the Nationals 2019 victory. 
 
You want baked mac and cheese? I GOT YOUR BAKED MAC AND CHEESE RIGHT HERE!

== Ingredients ==
* 1 lb. dried elbow pasta (big, with ridges works well)
* 1/2 cup unsalted butter (1 stick)
* 1/2 cup all purpose flour
* 2 1/2 cups whole milk
* 1 1/2 cups half and half
:- (OR 3 cups milk, 1 cup heavy cream, or probably it's fine with all 4 cups milk)
* 1 lb jack cheese
* 1 lb sharp cheddar
* 1/2 to 1 lb gouda (or gruyere if you like)
* 1/2 Tbsp. salt (more to taste)
* 1/2 tsp. black pepper
* 1/2 tsp. paprika
* 1/2 tsp. powdered garlic

== Directions ==
# Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
# Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
# While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
# Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
# Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
# Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
# In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
# Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15-20 minutes, until cheesy is bubbly and lightly golden brown.

== Preparation Notes ==
Makes 6 to 8 servings. 
* Total time 60 minutes
*:Prep time: grating cheese: 10 minutes (while water boils)
*:Cooking time: pasta: 8-10 minutes, cheese sauce 15 minutes, oven 15-20 minutes (total 35-50 minutes)
* You can add butter-soaked bread crumbs to the top and bake/broil an additional 5 minutes if you like.

Mac and cheese

2019-10-30T15:18:59Z

Y8s: /* Preparation Notes */

[[Category:recipes|Recipe Template]]
== Commentary ==
You want baked mac and cheese? I GOT YOUR BAKED MAC AND CHEESE RIGHT HERE!

== Ingredients ==
* 1 lb. dried elbow pasta (big, with ridges works well)
* 1/2 cup unsalted butter (1 stick)
* 1/2 cup all purpose flour
* 2 1/2 cups whole milk
* 1 1/2 cups half and half
:- (OR 3 cups milk, 1 cup heavy cream, or probably it's fine with all 4 cups milk)
* 1 lb jack cheese
* 1 lb sharp cheddar
* 1/2 to 1 lb gouda (or gruyere if you like)
* 1/2 Tbsp. salt (more to taste)
* 1/2 tsp. black pepper
* 1/2 tsp. paprika
* 1/2 tsp. powdered garlic

== Directions ==
# Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
# Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
# While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
# Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
# Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
# Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
# In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
# Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15-20 minutes, until cheesy is bubbly and lightly golden brown.

== Preparation Notes ==
Makes 6 to 8 servings. 
* Total time 60 minutes
*:Prep time: grating cheese: 10 minutes (while water boils)
*:Cooking time: pasta: 8-10 minutes, cheese sauce 15 minutes, oven 15-20 minutes (total 35-50 minutes)
* You can add butter-soaked bread crumbs to the top and bake/broil an additional 5 minutes if you like.

Mac and cheese

2019-10-30T15:06:48Z

Y8s:

[[Category:recipes|Recipe Template]]
== Commentary ==
You want baked mac and cheese? I GOT YOUR BAKED MAC AND CHEESE RIGHT HERE!

== Ingredients ==
* 1 lb. dried elbow pasta (big, with ridges works well)
* 1/2 cup unsalted butter (1 stick)
* 1/2 cup all purpose flour
* 2 1/2 cups whole milk
* 1 1/2 cups half and half
:- (OR 3 cups milk, 1 cup heavy cream, or probably it's fine with all 4 cups milk)
* 1 lb jack cheese
* 1 lb sharp cheddar
* 1/2 to 1 lb gouda (or gruyere if you like)
* 1/2 Tbsp. salt (more to taste)
* 1/2 tsp. black pepper
* 1/2 tsp. paprika
* 1/2 tsp. powdered garlic

== Directions ==
# Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
# Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
# While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
# Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
# Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
# Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
# In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
# Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15-20 minutes, until cheesy is bubbly and lightly golden brown.

== Preparation Notes ==
Makes 6 to 8 servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Mac and cheese

2019-10-30T15:02:02Z

Y8s: Created page with "INGREDIENTS 1 lb. dried elbow pasta (big, with ridges works well) 1/2 cup unsalted butter (1 stick) 1/2 cup all purpose flour 2 1/2 cups whole milk 1 1/2 cups half and half (O..."

INGREDIENTS
1 lb. dried elbow pasta (big, with ridges works well)
1/2 cup unsalted butter (1 stick)
1/2 cup all purpose flour
2 1/2 cups whole milk
1 1/2 cups half and half
(OR 3 cups milk, 1 cup heavy cream, or probably it's fine with all 4 cups milk)
1 lb jack cheese
1 lb sharp cheddar
1/2 to 1 lb gouda (or gruyere if you like)
1/2 Tbsp. salt (more to taste)
1/2 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. powdered garlic

INSTRUCTIONS
Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

Meat Chili

2019-10-21T14:29:05Z

Y8s: /* Directions */

[[Category:recipes|Meat Chili]] [[Image:Meat_chili_closeup.jpg|thumb]]
== Commentary ==
A hearty chili with some flexibility.

This recipe was originally intended for a slow cooker, but if you intend to use a pressure cooker, see the inline notes about adjusting the recipe!

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed (sort out the fattiest pieces)
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced
 
* 1 beer (amber or brown ale preferred) -- Pressure cooker: Pour half the beer into your mouth, reserve the remainder
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) canned black beans, pinto beans, or kidney beans, drained
* 1 cup fresh or frozen corn kernels

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste
* Campbell style additions:
** 1/2 tsp cinnamon
** 1 tsp brown sugar

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Place a half dozen of the fattiest pieces of meat into a large, heavy, hot pan, dutch oven, or your instant pot ("sautee" on high) and render the fat for a few minutes until you have a nice puddle of tallow in the pan. If your meat is lean, use a tablespoon of high smoke point oil. 
# Brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. 
# In the same pot used to brown the meat, warm a teaspoon of oil (or tallow, as necessary) over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. 
# Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds. 
# Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced. 
# Add the browned meat back into the pan. Slow cook/simmer the chili for 1.5-2 hours OR cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy. 
# Add the tomatoes, beans (drained and rinsed), corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste. 
# Serve with cheese and other garnishes.

Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Meat Chili

2019-10-21T14:23:17Z

Y8s: /* Ingredients */

[[Category:recipes|Meat Chili]] [[Image:Meat_chili_closeup.jpg|thumb]]
== Commentary ==
A hearty chili with some flexibility.

This recipe was originally intended for a slow cooker, but if you intend to use a pressure cooker, see the inline notes about adjusting the recipe!

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed (sort out the fattiest pieces)
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced
 
* 1 beer (amber or brown ale preferred) -- Pressure cooker: Pour half the beer into your mouth, reserve the remainder
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) canned black beans, pinto beans, or kidney beans, drained
* 1 cup fresh or frozen corn kernels

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste
* Campbell style additions:
** 1/2 tsp cinnamon
** 1 tsp brown sugar

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. Warm a tablespoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. 
# Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. 
# Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds. 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced. 
# Add the browned meat back into the pan. Cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy. 
# Add the tomatoes, beans (drained and rinsed), corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste. 
# Serve with cheese and other garnishes.

Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Meat Chili

2019-10-21T14:22:11Z

Y8s: /* Commentary */

[[Category:recipes|Meat Chili]] [[Image:Meat_chili_closeup.jpg|thumb]]
== Commentary ==
A hearty chili with some flexibility.

This recipe was originally intended for a slow cooker, but if you intend to use a pressure cooker, see the inline notes about adjusting the recipe!

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced
 
* 1 beer (amber or brown ale preferred)
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) canned black beans, pinto beans, or kidney beans, drained
* 1 cup fresh or frozen corn kernels

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste
* Campbell style additions:
** 1/2 tsp cinnamon
** 1 tsp brown sugar

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. Warm a tablespoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. 
# Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. 
# Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds. 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced. 
# Add the browned meat back into the pan. Cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy. 
# Add the tomatoes, beans (drained and rinsed), corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste. 
# Serve with cheese and other garnishes.

Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Meat Chili

2019-10-21T14:21:46Z

Y8s: /* Commentary */

[[Category:recipes|Meat Chili]] [[Image:Meat_chili_closeup.jpg|thumb]]
== Commentary ==
A hearty chili with some flexibility.

This recipe is intended for a slow cooker, but if you intend to use a pressure cooker, see the inline notes about adjusting the recipe!

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced
 
* 1 beer (amber or brown ale preferred)
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) canned black beans, pinto beans, or kidney beans, drained
* 1 cup fresh or frozen corn kernels

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste
* Campbell style additions:
** 1/2 tsp cinnamon
** 1 tsp brown sugar

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. Warm a tablespoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. 
# Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. 
# Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds. 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced. 
# Add the browned meat back into the pan. Cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy. 
# Add the tomatoes, beans (drained and rinsed), corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste. 
# Serve with cheese and other garnishes.

Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Meat Chili

2019-03-20T20:17:13Z

Y8s: /* Directions */

[[Category:recipes|Meat Chili]] [[Image:Meat_chili_closeup.jpg|thumb]]
== Commentary ==
A hearty chili with some flexibility.

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced
 
* 1 beer (amber or brown ale preferred)
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) canned black beans, pinto beans, or kidney beans, drained
* 1 cup fresh or frozen corn kernels

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste
* Campbell style additions:
** 1/2 tsp cinnamon
** 1 tsp brown sugar

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. Warm a tablespoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. 
# Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. 
# Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds. 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced. 
# Add the browned meat back into the pan. Cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy. 
# Add the tomatoes, beans (drained and rinsed), corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste. 
# Serve with cheese and other garnishes.

Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Meat Chili

2019-03-20T20:16:45Z

Y8s: /* Ingredients */

[[Category:recipes|Meat Chili]] [[Image:Meat_chili_closeup.jpg|thumb]]
== Commentary ==
A hearty chili with some flexibility.

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced
 
* 1 beer (amber or brown ale preferred)
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) canned black beans, pinto beans, or kidney beans, drained
* 1 cup fresh or frozen corn kernels

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste
* Campbell style additions:
** 1/2 tsp cinnamon
** 1 tsp brown sugar

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. Warm a tablespoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. 
# Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. 
# Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds. 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced. 
# Add the browned meat back into the pan. Cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy. 
# Add the tomatoes, beans, corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste. 
# Serve with cheese and other garnishes.

Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Cornbread

2019-03-09T15:35:20Z

Y8s: /* Preparation Notes */

[[Category:recipes|Chili]]
== Commentary ==
Quick and easy preparation.
Takes about 45 minutes.
Get some honey to drizzle on it!

== Ingredients ==
* 4 tablespoons butter, olive oil, lard or bacon drippings
* 1-1/2 cups medium-grind cornmeal
* 1/2 cup all-purpose flour
* 1-1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/4 cup sugar
* 2 eggs
* 1-1/2 cups milk, more if needed
* optional: 1/2 tsp vanilla
* optional: 1/4 tsp (or a copule dashes) of ground cayenne pepper

== Directions ==
# Preheat oven to 375 degrees. Put fat in a 10-inch cast-iron skillet or in an 8-inch square baking pan. Place pan in oven.
# Meanwhile, combine dry ingredients in a bowl. Mix eggs into milk, then stir this mixture into dry ingredients, combining with a few swift strokes. If mixture seems dry, add another tablespoon or two of milk.
# When fat and oven are hot, remove skillet or pan from oven, pour batter into it and smooth out top. Return pan to oven. Bake about 30 minutes, until top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean. Serve hot or warm.

== Preparation Notes ==
OLD-FASHIONED CORNBREAD: Reduce fat to 1 tablespoon, sugar to 1 tablespoon (or none) and eggs to 1. Bake as above.

LIGHTER CORNBREAD: Separate eggs. Stir yolks into milk, as above, and beat whites until stiff but not dry, then gently stir them into prepared batter after yolks and milk have been incorporated. Bake as above.

If you want cornbread as it used to be, try the old-fashioned cornbread variation, below. The basic version is plenty sweet and rich enough, but you could add even more sugar, another egg, and even more fat. Or you could add bits of cooked bacon, sautéed onions or shallots, chili powder or cumin, chopped chilies or herbs, grated cheese, mashed or puréed beans or fresh, canned or frozen corn -- you may have to adjust the amount of liquid you add.

CRAZY TIME: What if you ditch the fat initially and put one teaspoon of fat in each of 12 muffin cups of a nonstick muffin pan? Winner?

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2019-01-06T15:00:47Z

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Harvest Chicken, Apple, Brussels Sprout, Sweet Potato Skillet

2019-01-06T14:53:51Z

Y8s: Y8s moved page Chicken apple brussels skillet to Harvest Chicken, Apple, Brussels Sprout, Sweet Potato Skillet without leaving a redirect

[[Category:recipes|Chicken, Apple, Brussels Sprout, Sweet Potato Skillet]]
== Commentary ==
A delicious and hearty fall skillet that stands on its own.

== Ingredients ==
* 1 tablespoon olive oil
* 1 pound boneless skinless chicken breasts, — cut into 1/2-inch cubes
* 1 teaspoon kosher salt — divided
* 1/2 teaspoon black pepper
* 4 slices thick-cut bacon — chopped
* 3 cups Brussels sprouts — trimmed and quartered (about 3/4 pound)
* 1 medium sweet potato — peeled and cut into 1/2 inch cubes (about 8 ounces)
* 1 medium onion — chopped
* 2 Granny Smith apples — peeled, cored and cut into 3/4 inch cubes
* 4 cloves garlic — minced (about 2 teaspoons)
* 2 teaspoons chopped fresh thyme — or 1/2 teaspoon dried thyme
* 1 teaspoon ground cinnamon
* 1 cup reduced-sodium chicken broth — divided

== Directions ==
# Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
# Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.
# Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
# Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

== Recipe Notes ==
Serves 4
*Total Time: 50 Minutes
*:Prep Time: 25 Minutes
*:Cook Time: 25 Minutes
* Store leftovers in the refrigerator for up to 3 days (the bacon will soften somewhat, but the meal is still yummy).
* Reheat gently in the microwave with a splash of chicken stock to keep it from drying out.

Harvest Chicken, Apple, Brussels Sprout, Sweet Potato Skillet

2019-01-06T14:53:34Z

Y8s:

Harvest Chicken, Apple, Brussels Sprout, Sweet Potato Skillet

2019-01-06T14:52:41Z

Y8s: Created page with "Harvest Chicken, Apple, Brussels Sprout, Sweet Potato Skillet == Commentary == A delicious and hearty fall skillet that stands on its own. == Ingredient..."

[[Category:recipes|Harvest Chicken, Apple, Brussels Sprout, Sweet Potato Skillet]]
== Commentary ==
A delicious and hearty fall skillet that stands on its own.

== Ingredients ==
* 1 tablespoon olive oil
* 1 pound boneless skinless chicken breasts, — cut into 1/2-inch cubes
* 1 teaspoon kosher salt — divided
* 1/2 teaspoon black pepper
* 4 slices thick-cut bacon — chopped
* 3 cups Brussels sprouts — trimmed and quartered (about 3/4 pound)
* 1 medium sweet potato — peeled and cut into 1/2 inch cubes (about 8 ounces)
* 1 medium onion — chopped
* 2 Granny Smith apples — peeled, cored and cut into 3/4 inch cubes
* 4 cloves garlic — minced (about 2 teaspoons)
* 2 teaspoons chopped fresh thyme — or 1/2 teaspoon dried thyme
* 1 teaspoon ground cinnamon
* 1 cup reduced-sodium chicken broth — divided

== Directions ==
# Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
# Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.
# Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
# Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

== Recipe Notes ==
Serves 4
*Total Time: 50 Minutes
*:Prep Time: 25 Minutes
*:Cook Time: 25 Minutes
* Store leftovers in the refrigerator for up to 3 days (the bacon will soften somewhat, but the meal is still yummy).
* Reheat gently in the microwave with a splash of chicken stock to keep it from drying out.

Meat Chili

2018-02-18T21:57:51Z

Y8s: /* Directions */

[[Category:recipes|Meat Chili]] [[Image:Meat_chili_closeup.jpg|thumb]]
== Commentary ==
A hearty chili with some flexibility.

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced
 
* 1 beer (amber or brown ale preferred)
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
* 1 cup fresh or frozen corn kernels

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. Warm a tablespoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. 
# Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. 
# Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds. 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced. 
# Add the browned meat back into the pan. Cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy. 
# Add the tomatoes, beans, corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste. 
# Serve with cheese and other garnishes.

Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Meat Chili

2018-02-17T20:04:30Z

Y8s:

[[Category:recipes|Meat Chili]] [[Image:Meat_chili_closeup.jpg|thumb]]
== Commentary ==
A hearty chili with some flexibility.

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced
 
* 1 beer (amber or brown ale preferred)
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
* 1 cup fresh or frozen corn kernels

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. Warm a tablespoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. 
# Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. 
# Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds. 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced. 
# Add the browned meat back into the pan. Pour in the broth. Cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy. 
# Add the tomatoes, beans, corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste. 
# Serve with cheese and other garnishes.

Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Meat Chili

2017-12-08T14:55:42Z

Y8s:

[[Category:recipes|Meat Chili]] [[Image:Meat_chili_closeup.jpg|thumb]]
== Commentary ==
A hearty chili with some flexibility.

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced
 
* 1 beer (amber or brown ale preferred)
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
* 1 cup fresh or frozen corn kernels

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. Warm a tablespoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. 
# Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. 
# Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds. 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced. 
# Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy. 
# Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste. 
# Serve with garnishes. Serve with cheese and other garnishes.

Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Meat Chili

2017-12-08T14:29:58Z

Y8s:

[[Category:recipes|Meat Chili]]
== Commentary ==
A hearty chili with some flexibility. [[Image:Meat_chili_closeup.jpg|thumb]]

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced
 
* 1 beer (amber or brown ale preferred)
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
* 1 cup fresh or frozen corn kernels

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. Warm a tablespoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. 
# Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. 
# Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds. 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced. 
# Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy. 
# Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste. 
# Serve with garnishes. Serve with cheese and other garnishes.

Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Meat Chili

2017-12-08T14:25:06Z

Y8s:

[[Category:recipes|Meat Chili]]
== Commentary ==
A hearty chili with some flexibility. [[File:Meat_chili_closeup.jpg|thumb|Nearly finished chili]]

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced
 
* 1 beer (amber or brown ale preferred)
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
* 1 cup fresh or frozen corn kernels

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. Warm a tablespoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. 
# Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. 
# Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds. 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced. 
# Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy. 
# Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste. 
# Serve with garnishes. Serve with cheese and other garnishes.

Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Meat Chili

2017-12-08T14:24:35Z

Y8s:

[[Category:recipes|Meat Chili]]
== Commentary ==
A hearty chili with some flexibility. [[File:meat_chili_closeup.jpg|thumb|Nearly finished chili]]

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced
 
* 1 beer (amber or brown ale preferred)
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
* 1 cup fresh or frozen corn kernels

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. Warm a tablespoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. 
# Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. 
# Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds. 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced. 
# Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy. 
# Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste. 
# Serve with garnishes. Serve with cheese and other garnishes.

Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

File:Meat chili steam.jpg

2017-12-08T14:22:14Z

Y8s:

File:Meat chili closeup.jpg

2017-12-08T14:19:34Z

Y8s:

Meat Chili

2017-09-16T20:31:33Z

Y8s: /* Ingredients */

[[Category:recipes|Meat Chili]]
== Commentary ==
A hearty chili with some flexibility.

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced
 
* 1 beer (amber or brown ale preferred)
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
* 1 cup fresh or frozen corn kernels

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. Warm a tablespoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. 
# Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. 
# Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds. 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced. 
# Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy. 
# Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste. 
# Serve with garnishes. Serve with cheese and other garnishes.

Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Meat Chili

2017-06-19T13:42:41Z

Y8s: /* Directions */

[[Category:recipes|Meat Chili]]
== Commentary ==
A hearty chili with some flexibility.

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste

* 1 beer (amber or brown ale preferred)
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
* 1 cup fresh or frozen corn kernels

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. Warm a tablespoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. 
# Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. 
# Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds. 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced. 
# Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy. 
# Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste. 
# Serve with garnishes. Serve with cheese and other garnishes.

Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Meat Chili

2017-06-19T13:41:25Z

Y8s: /* Directions */

[[Category:recipes|Meat Chili]]
== Commentary ==
A hearty chili with some flexibility.

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste

* 1 beer (amber or brown ale preferred)
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
* 1 cup fresh or frozen corn kernels

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half. 
# Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. 
# Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds. 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced. 
# Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy. 
# Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste. 
# Serve with garnishes. Serve with cheese and other garnishes.

Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Meat Chili

2017-06-19T13:38:01Z

Y8s: /* Directions */

[[Category:recipes|Meat Chili]]
== Commentary ==
A hearty chili with some flexibility.

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste

* 1 beer (amber or brown ale preferred)
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
* 1 cup fresh or frozen corn kernels

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish. If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.
# Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.
# Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.
# Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.
# Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.
# Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.
# Serve with garnishes. Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Meat Chili

2017-06-19T13:36:00Z

Y8s: /* Directions */

[[Category:recipes|Meat Chili]]
== Commentary ==
A hearty chili with some flexibility.

== Ingredients ==
* 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 4 stalks celery, diced
* 3 large carrots, diced
* 2 zucchini, diced (optional)
* 2-3 cloves garlic, minced

Seasonings
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon oregano
* Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
* 2 teaspoons salt, plus more to taste

* 1 beer (amber or brown ale preferred)
* 1 28-ounce can diced tomatoes
* 3-4 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
* 1 cup fresh or frozen corn kernels

To serve:
* Shredded cheese
* sour cream
* diced avocados
* chopped scallions
* hot sauce
* chopped cilantro

== Directions ==
# Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.

If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.

# Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.

# Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.

# Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.

# Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.

# Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.

# Serve with garnishes. Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Meat Chili

2017-06-19T13:34:54Z

Y8s: Created page with "Meat Chili == Commentary == A hearty chili with some flexibility. == Ingredients == * 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turk..."

Baja Fish Tacos

2017-01-25T17:57:02Z

Y8s:

[[Category:recipes|Baja Fish Tacos]]
== Commentary ==
A delicious meal of stuff. Best with [[Pico de Gayo]]!
Some frying adapted from Rachel Ray
Note that the ingredients list will make enough fried fish to over feed four hungry adults. You can halve it for plenty of food for tacos.

== Ingredients ==
For the Fish:
* 1/2 to 1 cup neutral, high heat oil for frying
* 1 pound firm, white, flaky fish filets, cut into 1/2 inch strips, about 3-4 inches long.
* Wondra Flour, for dredging (or sub with 4:1 ratio of cake/pastry flour and cornstarch)
* Salt and pepper
* half a lager beer
* 1 cups flour
* 1-2 tablespoons of old bay (OR [[Old Bay Substitute]])
* 1 teaspoon baking powder
* 1 egg, beaten

For the Sauce:
* 1/4 cup Mayonnaise
* 1/2 cup sour cream (mexican crema or creme fraiche are better)
* 1 fat tablespoon (one or two chiles, finely chopped) from a can of chipotles in adobo (OR 1 tablespoon chipotle powder)
* 1/2 teaspoon salt, adjust to taste
* 1/2 teaspoon ground pepper
* 2 tablespoons lime juice, more to adjust consistency and taste

Additional items:
* 1 cup shredded napa cabbage
* 1/4 cup chopped cilantro
* small taco tortialls (double up if you are using corn)
* avocado, sliced (optional)
* cotija cheese, crumbled (optional)

== Directions ==
# Prep the [[Pico de Gayo]]
# Prep the Baja Sauce by mixing all sauce ingredients together well and adjusting salt and lime juice. Refrigerate.
# Preheat a skillet over low-medium heat
# Combine salt, pepper, flour, baking powder, beaten egg, and beer in a bowl
# Ensure the batter is thin enough to slowly drip off your finger, but still coats it
# Pour oil into warm skillet to 1/4 inch deep and heat to 375 degrees.
# Dredge fish in Wondra flour on all sides
# Dip fish into batter, shaking off excess
# Place fish in pan, leaving space between them so they don't stick to or crowd each other
# Fry fish in pan for 2-3 minutes on each side, until golden brown
# Place fish on a rack over a plate to drain.
# Warm the tortillas
# Place fish on tortillas with shredded cabbage and a large dollop of baja sauce and pico de gayo, cotija, and cilantro
# Serve!

== Preparation Notes ==
Makes about 3-4 servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)

Baja Fish Tacos

2017-01-25T17:25:19Z

Y8s:

[[Category:recipes|Baja Fish Tacos]]
== Commentary ==
A delicious meal of stuff. Best with [[Pico de Gayo]]!
Some frying adapted from Rachel Ray
Note that the ingredients list will make enough fried fish to over feed four hungry adults. You can halve it for plenty of food for tacos.

== Ingredients ==
For the Fish:
* 1/2 to 1 cup neutral, high heat oil for frying
* 1 pound firm, white, flaky fish filets, cut into 1/2 inch strips, about 3-4 inches long.
* Wondra Flour, for dredging (or sub with 4:1 ratio of cake/pastry flour and cornstarch)
* Salt and pepper
* half a lager beer
* 1 cups flour
* 1-2 tablespoons of old bay (OR [[Old Bay Substitute]])
* 1 teaspoon baking powder
* 1 egg, beaten

For the Sauce:
* 1/4 cup Mayonnaise
* 1/2 cup sour cream (mexican crema or creme fraiche are better)
* 1 fat tablespoon (one or two chiles, finely chopped) from a can of chipotles in adobo (OR 1 tablespoon chipotle powder)
* 1/2 teaspoon salt, adjust to taste
* 1/2 teaspoon ground pepper
* 2 tablespoons lime juice, more to adjust consistency and taste

Additional items:
* 1 cup shredded napa cabbage
* 1/4 cup chopped cilantro
* small taco tortialls (double up if you are using corn)
* avocado, sliced (optional)
* cotija cheese, crumbled (optional)

== Directions ==
# Prep the [[Pico de Gayo]]
# Prep the Baja Sauce
# Preheat a skillet over low-medium heat
# Combine salt, pepper, flour, baking powder, beaten egg, and beer in a bowl
# Ensure the batter is thin enough to slowly drip off your finger, but still coats it
# Pour oil into warm skillet to 1/4 inch deep and heat to 375 degrees.
# Dredge fish in Wondra flour on all sides
# Dip fish into batter, shaking off excess
# Place fish in pan, leaving space between them so they don't stick to or crowd each other
# Fry fish in pan for 2-3 minutes on each side, until golden brown
# Place fish on a rack over a plate to drain.
# Warm the tortillas
# Place fish on tortillas with shredded cabbage and a large dollop of baja sauce and pico de gayo, cotija, and cilantro
# Serve!

== Preparation Notes ==
Makes about 3-4 servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)

Baja Fish Tacos

2017-01-25T17:23:40Z

Y8s: /* Directions */

[[Category:recipes|Baja Fish Tacos]]
== Commentary ==
A delicious meal of stuff. Best with [[Pico de Gayo]]!
Some frying adapted from Rachel Ray
Note that the ingredients list will make enough fried fish to over feed four hungry adults. You can halve it for plenty of food for tacos.

== Ingredients ==
For the Fish:
* 1/2 to 1 cup neutral, high heat oil for frying
* 1 pound firm, white, flaky fish filets, cut into 1/2 inch strips, about 3-4 inches long.
* Wondra Flour, for dredging (or sub with 4:1 ratio of cake/pastry flour and cornstarch)
* Salt and pepper
* half a lager beer
* 1 cups flour
* 1-2 tablespoons of old bay (OR [[Old Bay Substitute]])
* 1 teaspoon baking powder
* 1 egg, beaten

For the Sauce:
* 1/4 cup Mayonnaise
* 1/2 cup sour cream (mexican crema or creme fraiche are better)
* 1 fat tablespoon (one or two chiles, finely chopped) from a can of chipotles in adobo (OR 1 tablespoon chipotle powder)
* 1/2 teaspoon salt, adjust to taste
* 1/2 teaspoon ground pepper
* 2 tablespoons lime juice, more to adjust consistency and taste

Additional items:
* 1 cup shredded napa cabbage
* small taco tortialls (double up if you are using corn)
* avocado, sliced (optional)
* cotija cheese, crumbled (optional)

== Directions ==
# Prep the [[Pico de Gayo]]
# Prep the Baja Sauce
# Preheat a skillet over low-medium heat
# Combine salt, pepper, flour, baking powder, beaten egg, and beer in a bowl
# Ensure the batter is thin enough to slowly drip off your finger, but still coats it
# Pour oil into warm skillet to 1/4 inch deep and heat to 375 degrees.
# Dredge fish in Wondra flour on all sides
# Dip fish into batter, shaking off excess
# Place fish in pan, leaving space between them so they don't stick to or crowd each other
# Fry fish in pan for 2-3 minutes on each side, until golden brown
# Place fish on a rack over a plate to drain.
# Warm the tortillas
# Place fish on tortillas with shredded cabbage and a large dollop of baja sauce and pico de gayo, cotija, and cilantro.

== Preparation Notes ==
Makes X to Y servings. 
* Total time XX minutes
*:Prep time: X minutes
*:Cooking time: XX-YY minutes (some overlap)
* Try this crazy option for some result!

Baja Fish Tacos

2017-01-25T17:17:36Z

Y8s: /* Ingredients */

Baja Fish Tacos

2017-01-25T17:12:00Z

Y8s: /* Ingredients */

Baja Fish Tacos

2017-01-25T17:05:06Z

Y8s: Created page with "Baja Fish Tacos == Commentary == A delicious meal of stuff. Best with Pico de Gayo! Some frying adapted from Rachel Ray Note that the ingredients list..."

Old Bay Substitute

2017-01-25T17:04:54Z

Y8s: Y8s moved page Old bay substitute to Old Bay Substitute without leaving a redirect

[[Category:recipes|Old Bay Substitute]]
== Commentary ==
Oh crap I don't have any Old Bay on hand!

== Ingredients ==
*1 tablespoon bay leaf powder
*2 1⁄2 teaspoons celery salt (1-1/2 tsp salt and 1 tsp celery seed)
*1 1⁄2 teaspoons dry mustard
*1 1⁄2 teaspoons black pepper
*3⁄4 teaspoon ground nutmeg
*1⁄2 teaspoon ground cloves
*1⁄2 teaspoon ground ginger
*1⁄2 teaspoon paprika
*1⁄2 teaspoon ground cayenne pepper
*1⁄4 teaspoon cardamom
*1 pinch cinnamon

== Directions ==
# Put it all in a small bowl.
# mix it up!
# Feel the Maryland course through you.

== Preparation Notes ==
Makes about 1/4 cup