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Recipes
Sweet Potato and Black Bean Chili
By johnwhorfin
Preheat oven to 400 degrees F (200 degrees C)
- 2 pounds orange-fleshed sweet potatoes, peeled and cut into cubes
- 1/2 teaspoon ground dried chipotle pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil, divided
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, sliced
- 2 tablespoons ancho chile powder, or to taste
- 1 tablespoon ground cumin
- 1/4 teaspoon dried oregano
- 1 (28 ounce) can diced tomatoes
- 1 cup water, or more as needed
- 1 tablespoon cornmeal
- 1 teaspoon salt, or to taste
- 1 teaspoon white sugar
- 1 teaspoon unsweetened cocoa powder
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 pinch cayenne pepper, or to taste
- 1/2 cup sour cream, for garnish (optional)
- 1/4 cup chopped fresh cilantro, for garnish (optional)
Slow Cooker Sausage, White Bean and Spinach Soup
By johnwhorfin
Instructions (If using dried beans, follow the package instructions to prepare them to use
- 1 tablespoon olive oil
- 1 (12.8-ounce) Hillshire Farm® Polska Kielbasa rope sausage, thinly sliced
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1 Lb bag of dried Great Northern bean or 2 (15-ounce) cans Great Northern beans, drained and rinsed
- 1/2 teaspoon dried oregano
- 2 bay leaves
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 3 cups baby spinach
White Bean Couscous Salad With Lemon and Dill
By johnwhorfin
Directions: For the White Beans No soak method: Preheat oven to 300 degrees
- 2 cups cooked white beans (Great Northern)
- 3 cups Israeli couscous
- 2 cups baby greens
- 1/4 cup red onion, diced
- 1/4 cup pepitas (salted, roasted pumpkin seeds)
- 1/4 cup feta cheese crumbles
- 1/2 cup English cucumber chopped or sliced
- 1 tablespoon chopped fresh dill
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh squeezed lemon juice*
- zest from half a lemon
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1 tablespoon feta crumbles
Japanese New Year's Soup Recipe
By johnwhorfin
Ozoni soup is what you'll be served in Japanese homes on the 1st day of year for good luck
- 4 dried shiitake mushrooms
- 4 cups chicken stock
- 2 boneless, skinless chicken thighs, cut into 1" pieces
- 4 ounces daikon radish, peeled and sliced 1⁄4" thick on the bias
- 1 carrot, sliced 1⁄4" thick on the bias
- 4 ounces kamaboko (Japanese fish cake), sliced 1⁄4" thick
- 1 cup spinach, stems trimmed
- 1 tablespoon sake
- 1 teaspoon soy sauce
- Kosher salt, to taste
- 4 kiri mochi (glutinous rice cakes), 1" x 2", about 1⁄2" thick
- Mitsuba or parsley sprigs, for garnish
Baked Pasta Shells with Five Cheeses
By johnwhorfin
Recipe adapted from Emily and Matt Hyland, Pizza Loves Emily, Brooklyn, NY
- 1 pound small pasta shells
- 3 ounces fresh ricotta (about 1/2 cup)
- 3 ounces fontina, shredded (1 cup)
- 3 ounces fresh mozzarella, shredded (1 cup)
- 3 ounces pecorino, grated (3 cups)
- 3 ounce mild blue cheese, crumbled (3/4 cup)
- 1 cup canned crushed tomatoes
- 1 cup whole milk
- Kosher salt and freshly ground black pepper
- 1 tablespoon finely chopped rosemary
- 3 whole scallions, thinly sliced at an angle
The Food Lab's Ultra-Gooey Stovetop Mac and Cheese
By johnwhorfin
1.Place the macaroni in a large saucepan and cover it with salted water by 2 inches
- 1 pound elbow macaroni
- Kosher salt
- One 12-ounce can evaporated milk
- 2 large eggs
- 1 teaspoon Frank’s RedHot or other hot sauce
- 1 teaspoon ground mustard
- 1 pound extra-sharp cheddar, grated (see note above)
- 8 ounces American cheese, cut into 1/2-inch cubes (see note above)
- 1 tablespoon cornstarch
- 8 tablespoons (1 stick) unsalted butter, cut into 4 chunks
Quick Hot and Sour Soup
By johnwhorfin
How to Make It Step 1 Heat a large saucepan over medium-high
- 4 ounces ground pork
- 1 cup thinly sliced shiitake mushroom caps (about 12 mushrooms)
- 1 1/2 tablespoons tomato paste
- 5 cups low-sodium chicken stock
- 3 tablespoons soy sauce
- 2 tablespoons sherry vinegar
- 3 tablespoons water
- 2 1/2 tablespoons cornstarch
- 2 large eggs, beaten
- 1 cup drained canned sliced bamboo shoots (from 1 [8-oz.] can)
- 1 cup drained diced extra-firm tofu (about 3 oz.)
- 1/2 cup thinly sliced scallions (about 5 small)
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons white pepper
Spice-Crusted Carrots with Harissa Yogurt
By johnwhorfin
Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; d...
- 2 pounds small carrots with tops, scrubbed, tops trimmed to 1/2”
- Kosher salt
- 1 tablespoon sugar
- 1 teaspoon English mustard powder
- 1 teaspoon hot smoked Spanish paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander or fennel
- 4 tablespoons vegetable oil, divided
- Freshly ground black pepper
- 1/2 cup plain Greek yogurt
- 1 tablespoon harissa paste
- 2 teaspoons chopped fresh thyme, plus more
- 1/2 teaspoon finely grated lemon zest, plus more
- Lemon wedges (for serving)
Breakfast Sandwich
By johnwhorfin
Nothing better than a classic bacon egg and cheese on a roll
- 4 slices bacon, each slice cut in half and cooked to your liking
- 4 English muffins, lightly toasted
- 1 teaspoon olive oil
- 4 cups baby spinach, optional
- 1 tablespoon butter
- 4 eggs
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 1/2 cup Velveeta, cut into small cubes
Spring Roll Salad with Spicy Peanut Dressing
By johnwhorfin
Begin by soaking the cellophane noodles in hot water for 10-12 minutes (check your package directions as soak times...
- For the salad:
- 1-2 oz. cellophane noodles (about half what you see pictured above, I went too crazy)
- 1/2 head of lettuce, chopped
- 1/3 or 1/2 head of red cabbage, shredded
- 2-3 carrots, peeled and cut into matchsticks
- 1/2 red bell pepper, cut into matchsticks
- 2-3 tablespoons chopped cilantro
- a big handful of peanuts, chopped
- For the dressing:
- 1/4 cup coconut milk
- 1/2 tablespoon red curry paste
- 2 tablespoons natural, creamy peanut butter
- 2 teaspoons apple cider vinegar
- 1/2 tablespoon brown sugar (optional, but it does add a nice sweetness)
- 1/4 cup peanut oil or water (to thin the dressing)