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Biscuits
Preparation Time: 5 minutes
2 AP flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon kosher salt
3 tablespoon butter
3/4 cup milk
1. Combine flour, baking powder ( Clabber Girl only!), sugar (aka splenda) and salt.
2. Cut in butter. Rub in with finger tips until crumble texture is achieved. It should like similar to a pie crust. Work fast.
3. Add milk and combine to make dough.
4. DO NOT over mix dough. Place on a slightly flour surface and spread until about a half inch. Cut biscuits into rounds. The first biscuits will be the best.
5. Arrange on baking sheet close together.
6. Bake for 20 mins.
NOTE: Sawmill gravy. Melt 2 tablespoons butter, wisk in 1/4 AP flour, cook for a 1 minute, and 2 cups milk. Wisk to combine. Salt and pepper to taste.
Chili Powder
Preparation Time: 5 minutes
4 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon oregano
1 tablespoon cayenne
1 tablespoon paprika
1/2 tablespoon salt
2 teaspoons black pepper
1-2 habernos, destemmed & chopped
2-3 anchoes or pablanoes, destemmed & chopped
2-3 New Mexico or pasillas, destemmed & chopped
Place in airtight container.
BBQ Sauce
Preparation Time: 5 minutes
Cook Time: slow cooker, 4-6 hours
4 tablespoons olive oil
4 large garlic cloves, chopped
1 medium white onion, chopped
1 cup of ketchup
1/2 cup white vinegar
1/4 brown sugar
1 tablespoon molasses
1 tablespoon paprika
1/2 tablespoon salt
2 teaspoons black pepper
28 oz. tomatoes
Optional: liquid smoke, hot sauce
Vegetable Gumbo
Preparation Time: 45 minutes
Cook Time: 45 minutes
7 cups of okra, chopped
4 whole peeled tomatoes, chopped
1 medium white onion, chopped
4 or 5 tablespoons butter
6 tablespoons AP flour
1 teaspoon file
1 teaspoon cayenne
1 tablespoon paprika
10 cups of vegetable broth
Cooked rice for serving
Optional: bell peppers, celery, Old Bay
1. Chop okra and brown in dry dutch oven. Once brown, reserve in bowl.
2. Add butter, melt, and whisk in flour. Whisk constantly for 20-25 minutes. Do not burn. A nice peanut butter brown roux is a minimum.
3. Add chopped onion and tomatoes to roux and saute for 10 mins.
4. Add okra, broth, and seasonings except file. Bring to a simmer for 45 minutes, stir often.
5. Serve over rice with a dusting of file powder.
Best Pesto
Preparation Time: 0:35 minutes
Cook Time: 20 minutes
1 pound of mini penne or regular penne
3 cloves garlic, sliced thin
1 cup solidly packed basil leaves, remove stems
1 cup solidly packed parsley, remove stems
1/2 teaspoon kosher salt
black pepper to taste
extra-virgin olive oil to taste
1/3 cup walnuts
1/3 cup pine nuts
3/4 cup parmigiano, shredded
2 tablespoons softened (room temperature) unsalted butter
1. Set a gallon of salted water of the stove and boil. Add penne at boil. Check pasta container for cooking time. Use a timer.
2. Combine garlic, basil, parsley, salt, pepper, walnuts & pine nuts in food processor. Turn processor on and drizzle olive oil into mixture until desired consistency is achieved.
3. Remove basil mixture from processor bowl into large bowl. Add cheese and butter. Cut in the cheese and butter. Adjust seasoning.
4. Drain cooked pasta and add to bowl of pesto. Toss to coat. Adjust seasonsing if needed.
Onion Rings
Preparation Time: 0:35 minutes
Cook Time: 20 minutes
1 Large Bermuda Onion (Sweets & Yellow work well too)
4 cups of veg oil (or canola)
1 cup AP flour
2 teaspoons kosher salt
1 1/2 teaspoon baking powder
1 whole egg
2/3 cups milk
1 tablespoon olive oil
1. Prep onion into rings & soak in cold water for 30 mins.
2. Add oil to fryer or dutch oven and heat to 375
3. Combine flour, salt, baking powder, egg, milk, and olive oil into wide shallow bowl. Stir until smooth consistency.
4. Drain and pat dry onions
5. Dip onions into batter. Twice. In between dips, let excessive batter dip off onion rings.
6. Place into oil about two at a time. Did not use the fryer basket. Flip after two minutes or golden brown so both sides get done properly.
7. Remove when done, place of paper towels, salt, & cool (if you can wait that long)
Enchilades
Preparation Time: 0:20 minutes
Cook Time: 40 minutes
2 tablespoons canola oil
1 onion, roughly chopped
3 to 4 cloves roasted garlic, whole
3 to 4 small jalapenos, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 tablespoon dried Italian seasoning
Salt & pepper to taste
1 (16-ounce) can chopped tomatoes 1/2 jar salsa
2 cups black beans
1 package of Morningstar Meal Starters, beef
9 wheat tortillas
2 cups cheddar cheese (about 8 ounces)
1. Preheat oven to 350.
2. Combine onion, salsa, garlic, jalapenos, cumin, salt, pepper, chili powder, and Italian seasoning in oil. Add half of tomatoes after onion is tender. Simmer to thicken.
3. On a skillet, toast tortillas. Place remaining half of tomatoes to bottom of baking dish.
4. Layer tortillas, soy beef strips, black beans, and cheese in as many layers as you desire. I prefer 4 or 5. Top with cheese.
Veg Stock
Preparation Time: 0:10 minutes
Cook Time: 80 minutes
1 large fennel (anise) bulb, chopped
1 bunch of asparagus tips
3 large onions, quartered
3 bulbs of garlic, smashed
10 white mushrooms, halved
2 bell peppers, quartered
4 ribs of celery
5 carrots, skinned
1 teaspoon chives
1 teaspoon black pepper
1 teaspoon salt
Soy sauce to taste
White Wine vinegar to taste
Handful of thyme
12 cups of cold water
1. Combine everything but salt, soy sauce, and white wine vinegar (use to season later). Bring to a boil and then reduce to a low simmer for 60 mins. Skim if needed. Remove vegs when you think their exhausted and season to taste. Cool and store.
Optional: Bay or sage.
Makes enough for large two soups.
Mexican Chili (aka The Bayless Gambit) v2.0
Preparation Time: 0:35 minutes
Cook Time: 75 minutes
8 large chipotle chilies, stemmed, seeded, roasted, & chopped
2 tablespoon cumin
4 tablespoon olive oil
4 cups soy meat
2 teaspoons kosher salt
1 large onion, chopped
2 large poblanos, stemmed, seeded, roasted, & chopped
4 red chilies, roaster & chopped
1 28-ounce can of crushed tomatoes, drained
6-8 cloves of garlic
1 tablespoon Old Bay
2 tablespoons chili powder
6 Bay leaves
2 tablespoons Paprika
4 tablespoon masa harina
1. After seeding and removing stems, roast chilies. Then soak in hot water for 30 minutes. Drain and place in blender with garlic, a little water, and cumin.
2. Sauté onion in oil until translucent and then add chili mixture and stir in 4 cups of water. Simmer for 45 minutes. After 45 minutes, add tomatoes, soy meat and masa harina. Simmer for another 30 minutes.
3. Garnish with sour cream, jalpenos, queso blanco, chives, and/or cilantro.
Makes 6-8 servings.
Refrigerator Hot Kosher Pickles v1.0
Preparation Time: 0:10 minutes
Wait Time: 3 days
1 lb. medium pickling cucumber, sliced into spears
2 cup cider vinegar
1/4 cup sugar
1 cup water
2 tbls. kosher salt
1 teaspoon mustard seeds
1 teaspoon pickling spice
8-10 cloves of garlic
1 tbls. red pepper flakes
Fresh dill
1. Wash and slice cucumbers, place in sealable plastic container with fresh dill
2. Place remaining ingredients in saucepan and bring to boil for 5 minutes
3. Pour liquid from saucepan over cucumbers and let cool uncovered. Then cover place in refrigerator for 3 days.
Apple Crisp
Preparation Time: 0:10 minutes
Cook Time: 35-45 mins.
2 apples - peeled, cored and chopped
1 dash ground cinnamon
1 dash ground nutmeg
1 tbls. lime juice
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup sugar
4 tablespoons butter, diced
1 pinch salt
1. Preheat oven to 350 degrees F.
2. Place chopped apples in a medium Corningware dish and dust with cinnamon, nutmeg, brown sugar, and lime juice. Mix to coat.
3. Mix white sugar and flour and process to combine. Add butter and salt and process until mixture resembles coarse meal. Sprinkle topping over apples.
4. Bake in preheated oven for 35 - 45 minutes, or until golden brown.
Makes 2-3 servings.
Hummus
Preparation Time: 0:05 minutes
Fridge Time: 0:60 minutes
16 oz. Chick Peas (Garbanzos), cooked & strained
1/5 c. (1.5 oz.) Tahini (sesame seed paste)
3 cloves garlic
dashes of kosher salt
1 oz. lemon juice
4-6 tbsp. olive oil
fresh parsley
dashes of paprika
3-6 rounds of Pita bread
1. Combine chick peas, tahini, garlic, salt, paprika, and lemon juice in a food processor. Process on high until smooth (your preference), adding oil as needed. Spoon out into a large bowl and spread evenly. Chill. Garnish with olive oil, parsley, and paprika.
Makes several servings.
Pot Pie
Preparation Time: 0:30 minutes
Cook Time: 0:35 minutes
2 tablespoons canola oil
1 onion, chopped
5 celery stalks, chopped
2 tablespoons Indian curry
3 tablespoons flour
3 tablespoons butter
1 package of mixed frozen veggies, roasted
salt and pepper
1 1/2 cup of warm broth
1/2 warm milk
Crust:
1 1/4 tablespoons of flour
1/2 cup shortening, chilled
1/4 teaspoon salt
3 tablespoons ice water
Make crust by mixing flour and shortening. Add water and work into ball. Place in freezer for 10 minutes. After chilling, roll out dough for crust.1. Heat oil in skillet over low-medium heat. Sweat onion and celery for 10 minutes. Add salt and pepper.
2. Roast veggies under broiler for 10 minutes.
3. After onion and celery are sweated, make rue. Add curry. Cook for 1-2 minutes.
4. Add roasted veggies to skillet.
5. Add milk and broth.
6. Place mixture in casserole dish and cover with crust.
7. Cover dish and bake.
Makes 4 servings.
Arrabbiata Sauce
Preparation Time: 0:5 minutes
Cook Time: 0:30 minutes
1 teaspoon olive oil
1 cup chopped onion
4 cloves of garlic
3/8 cup of red wine
1 tablespoon of white sugar
2 tablespoon of tomato paste
1 tablespoon of lemon juice
2 cans of peeled and dice tomatoes
Basil, salt, pepper, red pepper flake, and Italian seasoning to taste
1. Heat oil in skillet over medium heat. Saute onion and garlic for 5 minutes.
2. Add wine, lemon juice, sugar, spices, tomatoes, & tomato paste. Bring to a boil and then reduce to a simmer for 15 minutes.
3. Ladle over pasta.
Makes 2 servings.
Eggplant v1.0
Preparation Time: 0:10 minutes
Cook Time: 0:20 minutes
1/4 cup veggie Worcestershire sauce
2 tbls. honey
2 teaspoon apple cider vinegar
Salt and pepper
8 (1/2 inch) eggplant slices, purged with salt
1 cup grated Parmesan
5 cups of water
2 1/2 cups of bulgur
2 cups plum tomatoes, peeled
Non-stick spray
1. Turn on oven broiler. In large saucepan, add water with teaspoon of salt and boil. When water has boiled, add bulgur. Cover and remove from heat for 10 minutes.
2. In a small bowl, whisk together the Worcestershire sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.
3. Cut and pat dry eggplant with paper towels. Sprinkle with salt and set aside for five minutes. With brush apply sauce from step two to both sides of eggplant. Place eggplant on greased baking sheet.
4. Place eggplant under broiler for two minutes or until nicely browned. Turn slices and place under broiler for another two minutes. Remove and sprinkle with Parmesan.
5. Spoon bulgur onto plate. Add eggplant. Squeeze the tomatoes through your hands over eggplant.Makes 4 servings.
Sloppy Joe
Preparation Time: 0:06 minutes
Cook Time: 0:30 minutes
1 tablespoon olive oil
1/4 cup purple onion, chopped
4 green chiles, chopped
3 jalpenos, chopped
1 green pepper, chopped
2 cups sliced mushrooms, chopped
1 cup of texturized vegatable protein
2 cups of black beans
3/4 ketchup
2 tbls. mustard
1/2 cup of molasses
1/2 tbls. cumin
1/2 tbls. hot smoked paprika
1/2 tbls. chili powder
Salt and pepper to taste
6-8 whole grain buns, toasted
1. Add oil to sauce pan and heat. Chop onion, chiles, pepper, and mushroom. Add vegatables to pan.
2. Heat 1 cup of water and add to dry texturized vegetable protein (TVP).
3. Simmer vegetables until tender. Add TVP and beans.
4. Add spices and condiments.
5. Simmer and stir occassionally for 30 minutes.
6. Toast buns and top with sandwich mix.
Makes 12 servings.
Savory Shepard's Pie
Preparation Time: 0:15 minutes
Cook Time: 0:30 minutes
2 large potatoes
Salt and pepper to taste
Garlic to taste
2 Tablespoons of unsalted butter
2 Tablespoons of milk
1 medium yellow onion, chopped
1 carrot, peeled and chopped
1 Package of Soymeat
1 Tablespoon of oil
1 10-ounce package of mixed vegetables
1 16-ounce jar of mariana sauce
1/2 teaspoon of sugar
1 cup of cheddar cheese
1. Peel and place potatoes in salted boiling water. Cover.
2. Cook potatoes for 20-25 minutes.
3. Drain and mash potatoes. Add butter, garlic, and basil. Add milk.
4. In pan, add oil. Add onion and carrot cook until tender.
5. Add remaining ingredients. Heat through.
6. Transfer vegetables into baking dish. Top with potatoes and cheese.
7. Cook for 30 minutes at 375.
Makes 4 servings.
Potato Cheddar Soup
Preparation Time: 0:40 minutes
8 cups of peeled and cubed potatoes
2 Teaspoons of kosher salt
4 cups of water
4 cups of half-and-half ( or subsitute 2 cups cream for 2 cups of half-and-half)
6 Tablespoons of unsalted butter
2 cups of cheddar cheese
1. Place potatoes and salt in 4 cups of water in a large pot.
2. Simmer for 15 minutes until potatoes are tender.
3. Put in blender or food processor and puree until smooth.
4. Return soup to pot and add half-and-half, butter, and cheese.
5. Simmer until heated through. Do not boil.
Makes 8 cups. Keeps a week.
Guacholeo v.1
Preparation Time : 0:30
3 avocados - peeled and seeded
1 medium tomato - peeled, chopped rough
1/4 cup onion - chopped
3 clove garlic - crushed
2 Tbls. lemon juice
1/4 tsp. kosher salt
1/4 tsp. cumin powder
Dashes to taste of hot sauce of choice
1. Using masher, mash avocado.
2. Stir in remaining ingredients.
3. To hold before serving or to store leftover guacamole, press a piece of plastic wrap directly onto surface of guacamole and refrigerate.
Salsa
Preparation Time : 0:20 minutes
(1) 14 oz. can stewed red ripe tomatoes - chopped
2 lrg. green onions - chopped
1 lrg. ripe tomato - diced and cored
1 tsp. canned green chopped chilies - drained, optional
1/2 tsp. salt
1/2 tsp. black pepper
Bunch of clinatro - to taste
Dave's Gourmet Insanity Sauce - to taste
1. Combine ingredients in saucepan.
2.Bring to a boil, and boil hard 1 minute.
3.Remove from heat at once.
4.Pour half the mixture into the blender and puree.
5.Return to remaining half of mixture.
6.Refrigerate in tightly covered container to use within a few weeks.
Red Sunday Gravy
Preparation Time : 2 hours
1/4 cup extra virgin olive oil
2 TB balsamic vingear
Red Wine
3 cloves garlic - crushed
1 purple onion - chopped
2 green bell pepper - chopped
4 cups sliced mushrooms
8 cups chopped fresh tomatoes - with juice
12 oz. tomato paste
1 tsp. granulated sugar
1 tsp. basil
1 tsp. oregano
1 tsp. rosemary
1 tsp. sage
1 tsp. celery salt
1 tsp. dill
1 tsp. fennel
1 tsp. thyme
3 Bay leaves
1/2 tsp. salt
1/2 tsp. black pepper
1. Saute onion, garlic, bell pepper, and mushrooms in olive oil.
2. Add tomatoes and tomato paste.
3. Add remaining ingredients, add seasoning to taste, and simmer at least an hour but two is better. Drink wine.
4. Remember to remove bay leaves before serving over pasta or rice.