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Recipes
Red Quinoa Salad
By Jaymers
1. In a medium sized bowl, whisk together the oil, vinegar and lemon juice
- 1/3 C evoo
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 C red quinoa, cooked according to the package directions
- 1/4 C red onion, chopped
- 5 cloves garlic, minced
- 1 15 oz can garbanzo beans, rinsed and drained
- 1 C cherry or grape tomatoes, halved
- 2 oz feta
- fresh or dried oregano to taste
- salt and pepper to taste
Mapo Tofu
By Jaymers
1. First, we make the chili oil
- 1/2 cup oil, divided
- Small handful of fresh or dried red chili peppers (I used both!), thinly sliced for fresh and roughly chopped for dried
- 1 1/2 tablespoons Sichuan peppercorns, crushed (half chunky, half powdery)
- 3 tablespoons ginger, finely minced
- 3 tablespoons garlic, finely minced
- 1/2 cup or 8 oz. ground pork
- 1-2 tablespoons spicy bean sauce (less if you don’t like it too salty and a little more if you’re planning on demolishing this dish with a big bowl of rice)
- Water or chicken broth
- 1 package silken tofu, cut into 1.5” cubes
- 1 1/2 teaspoons Corn Starch
- 1 large scallion, finely chopped
Chile-Cumin Lamb Meatballs with Yogurt and Cucumber
By Jaymers
Chile Sauce: 1. Toast chiles, red pepper flakes and cumin seeds in a dry small skillet over medium heat, tossing o...
- Chile Sauce:
- 3 pasilla chiles, seeds removed, chopped
- 1 1/2 tsp crushed red pepper flakes
- 1 tbsp. cumin seeds
- 1/4 C red wine vinegar
- 1 tbsp. sweet smoked paprika
- 1 garlic clove, chopped
- 1/2 C olive oil
- kosher salt
- Meatballs:
- 1/4 small onion, chopped
- 8 garlic cloves, 7 cloves finely chopped, 1 clove finely grated
- 1 tbsp. chopped fresh parsley
- 1 tsp chopped fresh oregano
- 1 tsp chopped fresh sage
- 3/4 tsp fennel seeds
- 3/4 tsp ground coriander
- 3/4 tsp ground cumin
- 1 tbsp. kosher salt
- 1 large egg
- 1 1/4 lb ground lamb
- 1 tbsp. rice flour
- 4-5 tbsp. olive oil, divided
- Cucumbers and Garnish:
- 1/2 English hothouse cucumber, thinly sliced
- 1/2 tsp finely grated lemon zest
- 2 tbsp. fresh lemon juice
- 1 1/2 tbsp. red wine vinegar
- freshly ground black pepper
- 1/2 C plain whole milk yogurt
- 1/4 C chopped fresh mint
- crushed red pepper flakes
Ceaser Salad Dressing
By Jaymers
1. Beat egg thorougly. 2
- 2 garlic cloves, minced
- 1 lemon, freshly squeezed
- 1/2 C olive oil
- 1 tbsp grey poupon mustard
- 1/2 tsp black pepper
- 1/2 tsp oregano
- 1 egg
- 1/2 C parmesan cheese
Perfect Roast Chicken
By Jaymers
1. Preheat the oven to 425 degrees F
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
Curried Vegetables with Mango Chutney
By Jaymers
Veggies: 1. In a large saucepan over medium heat, heat the oil
- Veggies:
- 1 tbsp canola oil
- 1 onion, chopped
- 1 tbsp curry powder
- 1 butternut squash peeled seeded and cut into cubes
- 2 rutabagas cut into cubes
- 3 carrots halved lengthwise and cut into pieces
- 2 cups water
- 1 cup canned veggie broth
- 1/2 tsp dried thyme
- 1/2 tsp ground pepper
- 1 lb broccoli cut into florets
- Chutney:
- 2 mangoes
- 1/2 c. firmly packed brown sugar
- 1/2 c cider vinegar
- 1/2 cup raisins
- 1 tbsp fresh grated ginger or 1 tsp ground ginger
- 1/8 tsp ground cinnamon
- 1/4 tsp ground allspice
Risotto with Caramelized-Onion and Bacon
By Jaymers
1. In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes
- 0.4 lb thickly sliced meaty bacon
- 1/4 C extra-virgin olive oil
- 2 large onions, halved lengthwise and thinly sliced crosswise
- 2 quarts chicken stock or low-sodium broth
- 2 garlic cloves, minced
- 2 C arborio rice
- 1/2 tsp coarsely chopped thyme
- 1/2 C freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground pepper
Lentils with herbs, spinach and tomatoes
By Jaymers
1. Place the lentils in a pot with the water and bring to a boil
- 1 C French lentils
- 2 C water
- 2 tbsp olive oil
- 2 tbsp diced shallots
- 3 C baby spinach leaves (about 3 ounces)
- 1 C halved grape tomatoes (about 1/2 pint)
- 1/4 C chopped fresh basil leaves
- 1/4 C chopped fresh flat-leaf parsley
- 1/4 C chopped fresh mint leaves
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Sweet and Sour Brisket
By Jaymers
1. Brown brisket on all sides in a hot pan coated with oil
- 4 lb brisket
- oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1/3 C brown sugar
- 1/2 C water
- 1/4 C vinegar
- 1 tsp salt
- 1/2 C ketchup
- ground pepper
Soothing Red Lentil Soup
By Jaymers
1. Saute onions for about 5 minutes
- 1 large onion, chopped
- 2 to 3 cloves garlic, crushed (or more)
- 1 to 2 teaspoons grated fresh ginger
- 2 teaspoons mild curry powder
- 2 cups red lentils
- 6 cups low sodium chicken broth
- 2 cups water
- 3 to 4 large carrots, peeled and sliced
- 4 cups thinly sliced chard (or kale, spinach, collards)