cook(ed)book

soy & tk's private cookbook, stored in a very public place.

Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle    Ingredients:
1 teaspoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced small
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
pinch of nutmeg
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon Smoked Chipotle Tabasco sauce
salt, to taste
1 can (15.5 oz) low-sodium tomato sauce
2 cups cooked quinoa
2 can black beans (15.5 oz), drained
4 cups low-sodium vegetable stock, plus more to thin if desired
1 large sweet potato, peeled and diced into small cubes
For Chipotle Creme:
1 cup plain greek yogurt
2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
1/2 teaspoon honey
1/4 teaspoon dijon mustard
Instructions:Heat the olive oil in  a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.1. Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.2. Make the smoked chipotle yogurt combine tabasco sauce, honey, and dijon mustard in a medium bowl.3. Spoon chili into bowls and add yogurt sauce on top. Enjoy!

Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle   

Ingredients:

  • 1 teaspoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced small
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon Smoked Chipotle Tabasco sauce
  • salt, to taste
  • 1 can (15.5 oz) low-sodium tomato sauce
  • 2 cups cooked quinoa
  • 2 can black beans (15.5 oz), drained
  • 4 cups low-sodium vegetable stock, plus more to thin if desired
  • 1 large sweet potato, peeled and diced into small cubes

For Chipotle Creme:

  • 1 cup plain greek yogurt
  • 2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
  • 1/2 teaspoon honey
  • 1/4 teaspoon dijon mustard


Instructions:

Heat the olive oil in  a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.

1. Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.

2. Make the smoked chipotle yogurt combine tabasco sauce, honey, and dijon mustard in a medium bowl.

3. Spoon chili into bowls and add yogurt sauce on top. Enjoy!

Slow-Cooker Thai Coconut Chicken Soup
This recipe is pretty tame, lots of improv and enhancements would be welcome. Still, it’s good though.
Ingredients:
1 cup diagonally sliced carrots
1 large onion, chopped (1 cup)
1 medium red bell pepper, cut into strips
4 cloves garlic, finely chopped
2 tablespoons grated ginger root
2 tablespoons fish sauce
2 tablespoons red curry paste
1 teaspoon vegetable oil
1 1/2 lb boneless skinless chicken thighs
2 cups chicken broth
1 can (14 oz) coconut milk (not cream of coconut)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lime juice
Method:
 Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
 Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

Slow-Cooker Thai Coconut Chicken Soup

This recipe is pretty tame, lots of improv and enhancements would be welcome. Still, it’s good though.

Ingredients:

  • 1 cup diagonally sliced carrots
  • 1 large onion, chopped (1 cup)
  • 1 medium red bell pepper, cut into strips
  • 4 cloves garlic, finely chopped
  • 2 tablespoons grated ginger root
  • 2 tablespoons fish sauce
  • 2 tablespoons red curry paste
  • 1 teaspoon vegetable oil
  • 1 1/2 lb boneless skinless chicken thighs
  • 2 cups chicken broth
  • 1 can (14 oz) coconut milk (not cream of coconut)
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons fresh lime juice
Method:
  1. Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
  2. Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.
Spicy Mexican Hot Chocolate Cookies

Ingredients:
1 stick (4 ounces) unsalted butter
4 ounces good-quality unsweetened chocolate, coarsely chopped
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 cup semisweet chocolate chips

Directions:
Preheat the oven to 325 degrees F.  In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Alternately, the butter and chocolate can be melted in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature.  In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined.
Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.
In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper.
Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains.
Fold in the chocolate chips with a rubber spatula or wooden spoon.
Working in two batches, scoop 12 balls of dough (preferably using a small ice cream scoop with a spring handle, about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie.
Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven.

Spicy Mexican Hot Chocolate Cookies

Ingredients:

  • 1 stick (4 ounces) unsalted butter
  • 4 ounces good-quality unsweetened chocolate, coarsely chopped
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon chili powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup semisweet chocolate chips

Directions:

Preheat the oven to 325 degrees F.

In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Alternately, the butter and chocolate can be melted in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature.

In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined.

Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.

In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper.

Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains.

Fold in the chocolate chips with a rubber spatula or wooden spoon.

Working in two batches, scoop 12 balls of dough (preferably using a small ice cream scoop with a spring handle, about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie.

Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven.

Chilli con Jamie (Oliver)
Note - this scaled to serve 10+ people.  Reduce ingredient volumes accordingly.
Ingredients:
2 kg beef brisket, trimmed and sliced into 2.5cm thick pieces across the grain
500 ml hot coffee
3 large dried chillies (ancho, chipotle or poblano)
olive oil
2 heaped teaspoons ground cumin
2 heaped teaspoons smoked paprika
1 heaped teaspoon dried oregano
2 fresh bay leaves
2 red onions, peeled and diced
3–4 fresh chillies
2 cinnamon sticks
10 cloves of garlic, peeled and finely sliced
sea salt
freshly ground black pepper
4 x 400 g tins of chopped tomatoes
3 tablespoons molasses or muscovado sugar
3 red, yellow or orange peppers, deseeded and sliced
2 x 400 g tins of beans (kidney, butter or pinto), drained
Method:Ask your butcher to trim and slice your brisket for you. If you’re doing it yourself, carefully trim the meat by discarding any fat or silver skin. Cut the meat against, rather than with, the grain into 2.5cm thick pieces. Make your coffee and, while it’s hot, soak the dried chillies in it for a few minutes to let them rehydrate. Meanwhile, put your largest casserole type pan on a low heat and add a few lugs of olive oil, the cumin, paprika, oregano, bay leaves and onions. Fry for 10 minutes, until the onions have softened. Deseed and chop half your fresh chillies. Slice up the rehydrated chillies and add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of salt and pepper and a splash of the chilli-infused coffee. Stir, then add the rest of the coffee, the tinned tomatoes and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally. After a few hours use 2 forks or a potato masher to break the meat up and pull it apart. Once you’ve done this, add the sliced peppers and tinned beans and leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart and delicious. Have a taste and season well – if you require a bit more heat (like I would), this is the time to deseed and chop the rest of your fresh chilli and stir it in. Dollop a big spoonful of soured cream over the chilli if you fancy it, and serve straight from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad.

Chilli con Jamie (Oliver)

Note - this scaled to serve 10+ people.  Reduce ingredient volumes accordingly.

Ingredients:

  • 2 kg beef brisket, trimmed and sliced into 2.5cm thick pieces across the grain
  • 500 ml hot coffee
  • 3 large dried chillies (ancho, chipotle or poblano)
  • olive oil
  • 2 heaped teaspoons ground cumin
  • 2 heaped teaspoons smoked paprika
  • 1 heaped teaspoon dried oregano
  • 2 fresh bay leaves
  • 2 red onions, peeled and diced
  • 3–4 fresh chillies
  • 2 cinnamon sticks
  • 10 cloves of garlic, peeled and finely sliced
  • sea salt
  • freshly ground black pepper
  • 4 x 400 g tins of chopped tomatoes
  • 3 tablespoons molasses or muscovado sugar
  • 3 red, yellow or orange peppers, deseeded and sliced
  • 2 x 400 g tins of beans (kidney, butter or pinto), drained

Method:Ask your butcher to trim and slice your brisket for you. If you’re doing it yourself, carefully trim the meat by discarding any fat or silver skin. Cut the meat against, rather than with, the grain into 2.5cm thick pieces.

Make your coffee and, while it’s hot, soak the dried chillies in it for a few minutes to let them rehydrate. Meanwhile, put your largest casserole type pan on a low heat and add a few lugs of olive oil, the cumin, paprika, oregano, bay leaves and onions.

Fry for 10 minutes, until the onions have softened. Deseed and chop half your fresh chillies. Slice up the rehydrated chillies and add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of salt and pepper and a splash of the chilli-infused coffee. Stir, then add the rest of the coffee, the tinned tomatoes and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally.

After a few hours use 2 forks or a potato masher to break the meat up and pull it apart. Once you’ve done this, add the sliced peppers and tinned beans and leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart and delicious. Have a taste and season well – if you require a bit more heat (like I would), this is the time to deseed and chop the rest of your fresh chilli and stir it in. Dollop a big spoonful of soured cream over the chilli if you fancy it, and serve straight from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad.

(Source: vanmega)

Beer-Marinated Chicken Tacos
Tasty, easy.


Ingredients


For the marinade
1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs
2 cups of your favorite guacamole
8-12 Taco size corn tortillas




Procedures


Mix all of the ingredients for the marinade together in a small bowl. Place the chicken thighs in a large Ziploc bag and pour in the marinade. Seal the bag, removing as much air as possible, and place in the refridgerator to marinate for 2 hours to overnight.


Remove chicken from the refrigerator while lighting the fire. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals out evenly over the charcoal grate. Grill chicken until fully cooked and browned on both sides, about 4-5 minutes per side. Remove from the grill and allow to rest for 5 minutes. Cut chicken into thin strips.


While the chicken is resting, warm tortillas on the grill until pliable, about 30 seconds to 1 minute per side. To assemble, spread a heaping spoonful of guacamole along the middle of each tortilla. Pile with chicken slices and serve.

Beer-Marinated Chicken Tacos

Tasty, easy.

Ingredients

  • For the marinade
  • 1 cup dark Mexican beer, such as Negra Modelo
  • 2 tablespoons dark sesame oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 6 boneless, skinless chicken thighs
  • 2 cups of your favorite guacamole
  • 8-12 Taco size corn tortillas

Procedures

  1. Mix all of the ingredients for the marinade together in a small bowl. Place the chicken thighs in a large Ziploc bag and pour in the marinade. Seal the bag, removing as much air as possible, and place in the refridgerator to marinate for 2 hours to overnight.

  2. Remove chicken from the refrigerator while lighting the fire. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals out evenly over the charcoal grate. Grill chicken until fully cooked and browned on both sides, about 4-5 minutes per side. Remove from the grill and allow to rest for 5 minutes. Cut chicken into thin strips.

  3. While the chicken is resting, warm tortillas on the grill until pliable, about 30 seconds to 1 minute per side. To assemble, spread a heaping spoonful of guacamole along the middle of each tortilla. Pile with chicken slices and serve.

Beef Bacon Bourguignon (Red Wine Stew)
Really simple.  As with most stews, use the recipe as a guideline add and  remove veggies as you see fit.
Ingredients:
2 lbs beef stew meat
6 carrots, peeled and roughly chopped
1/2 lb green beans
1/2 pound thick cut bacon, cooked and diced
12 cups water or broth
3 tablespoons unflavored gelatin (optional)
3 tablespoons cumin powder
3 tablespoons dried onion flakes (or substitute 1 chopped onion)
1 tablespoon turmeric
1 tablespoon garlic powder (or substitute 3 cloves of garlic, minced)
1 teaspoon ginger powder (or substitute 1 freshly teaspoon grated ginger)
1 cup red wine
salt and black pepper to taste
Instructions:
Add the beef, carrots, and green beans to the 12 cups of water or broth in a large pot and simmer on a medium heat. Then add in the gelatin and the spices and mix well. Place the lid on the pot and let simmer.
When the vegetables are soft, add in the cooked pieces of bacon and the red wine.
Simmer for 5-10 minutes more.

Beef Bacon Bourguignon (Red Wine Stew)

Really simple.  As with most stews, use the recipe as a guideline add and  remove veggies as you see fit.

Ingredients:

  • 2 lbs beef stew meat
  • 6 carrots, peeled and roughly chopped
  • 1/2 lb green beans
  • 1/2 pound thick cut bacon, cooked and diced
  • 12 cups water or broth
  • 3 tablespoons unflavored gelatin (optional)
  • 3 tablespoons cumin powder
  • 3 tablespoons dried onion flakes (or substitute 1 chopped onion)
  • 1 tablespoon turmeric
  • 1 tablespoon garlic powder (or substitute 3 cloves of garlic, minced)
  • 1 teaspoon ginger powder (or substitute 1 freshly teaspoon grated ginger)
  • 1 cup red wine
  • salt and black pepper to taste

Instructions:

  1. Add the beef, carrots, and green beans to the 12 cups of water or broth in a large pot and simmer on a medium heat. Then add in the gelatin and the spices and mix well. Place the lid on the pot and let simmer.
  2. When the vegetables are soft, add in the cooked pieces of bacon and the red wine.
  3. Simmer for 5-10 minutes more.

Group Members