Bread and Circuses

Oct 4

Oct 2

Sep 20


Sep 12

it takes me a lot longer to build a shed.


Aug 25

marinara sauce

marinara sauce
(by shelley resnick)

onion: 1.00 medium (chopped)
garlic: 2.00 clove (minced, 2-3 cloves)
red wine: 0.50 cup
carrot: 2.00 N/A (chopped)
celery: 12.00 stalk (chopped, 1-2)
canned tomatoes: 96.00 oz (whole, hand crushed)
coffee: 0.33 cup (brewed coffee)
basil: 1.50 tsp (dried)
salt: 1.00 Tbsp

Saute onion, carrot, celery, and garlic in olive oil over medium-high heat until veggies are tender. If you can get the onions to brown a little, that will add some depth to the flavor of the sauce. Don’t let the garlic burn, though, or it will taste bitter. (Can add garlic a little later in the onion cooking process so it will not burn).
Add red wine and continue to cook until reduced to half the volume.
Hand crush the tomatoes into the pot, and pour in enough liquid from the can until the desired consistency is achieved. Once the tomatoes are added, pour in the coffee. If you are adding a jar of sauce also, this would be the time to add it. Then add spices. Allow all this to simmer for about 30 minutes. Adjust seasonings as needed, and cook a little longer to let them diffuse throughout.

green chile chicken enchiladas

green chile chicken enchiladas
(by )

chicken: 1.00 N/A (a whole chicken)
salt: 2.00 tsp (for stewing)
bay leaf: 2.00 N/A (for stewing)
carrot: 1.00 N/A (for stewing (chopped roughly))
corn tortillas: 1.00 bag
Green Chile Sauce: 1.00 recipe (recipe given separately)
cheddar: 1.00 lbs (grated)
corn oil: 1.00 Tbsp

Stew your chicken (you know…toss it in a pot, cover it in water, add 2 tsp salt, a carrot chopped up, and some bay leaves). boil it for 40 minutes, then turn it off and let it cool (this will take another hour or two).
Strip and shred your chicken. This involves taking your chicken out of the pot, stripping the meat off the bone, and shred your chicken.
Strain the broth you made into another pot and save it. You’ll use some of the broth for the green chile sauce (recipe is here too).
For rolled enchiladas: Put 1-2 tbps oil into a 9x13 casserole dish. Take a corn tortilla, put some chicken in and two good spoonfuls of green chile sauce in, then roll it up and set it into the 9x13, and repeat until the dish is full. Pour the rest of the sauce over the whole thing, and top with enough cheese to cover the mess.
For flat enchiladas: Put 1 tbs oil into a 9x13 casserole dish; if you want to be double-hardcore, you can pre-fry the tortillas in hot oil until they start to turn brown and crispy. Take a corn tortilla, lay it in the dish, spread chicken evenly, spoon sauce on top of chicken, then add a layer of cheese before topping with another tortilla. Repeat until you have 3 distinct layers of chicken/sauce/cheese.
Bake at 350 for 20-25 minutes (look for your cheese to be fully melted, then let stuff brown as much as you like).

salsa de jalapeno

salsa de jalapeno
(by the local taquerias all serve this)

jalapenos: 1.50 lbs
garlic: 4.00 clove
corn oil: 1.00 cup
salt: 2.00 tsp

cut the tops off the peppers, and get out your blender.
put everything in the blender.
blend until it’s smooth and creamy.

green chile souffle

green chile souffle
(by )

cheddar: 2.00 lbs (grated)
green chiles: 0.50 lbs (chopped)
eggs: 12.00 large

In a 13x9” pan, layer 1 pound of grated cheese in bottom. Cover layer of cheese with all the chile. Then spread the next pound of cheese over the chile. Beat the eggs well in a separate bowl (until color is even but not foamy). Pour egg mixture evenly over the cheese. Bake at 350 F for 45 minutes.

P.F. Chang’s chicken lettuce wraps

P.F. Chang’s chicken lettuce wraps
(by secret restaurant recipes 2)

sugar (white): 0.25 cup
water: 0.50 cup
ketchup: 2.00 Tbsp
lemon juice: 1.00 Tbsp
sesame oil: 0.13 tsp
soy sauce: 2.00 Tbsp
rice vinegar: 2.00 Tbsp
water: 2.00 tsp
chinese hot mustard powder: 1.00 Tbsp (amount dependent on desired heat level)
chili garlic sauce: 13.00 tsp (depending on desired heat level)
soy sauce: 2.00 Tbsp
brown sugar: 2.00 Tbsp (dark)
rice vinegar: 0.50 tsp
vegetable oil: 3.00 Tbsp
chicken breast: 1.00 lbs
water chestnuts: 8.00 oz (diced canned)
straw mushrooms: 0.66 cup (diced canned)
green onions: 3.00 Tbsp (chopped)
garlic: 1.00 tsp (minced)
maifun rice sticks: 1.00 cup (fried according to package directions)
iceburg lettuce cups: 8.00 N/A (8-10)

For serving sauce: in medium sauce pan, over medium heat, dissolve sugar in water. Add ketchup, lemon juice, sesame oil, soy sauce, and rice vinegar, and stir to combine and cook until heated through. for the mustard powder and chili sauce, these are the additions they add at your table at the restaurant, depending on how hot you want your sauce. dissolve the mustard powder in the water and add as desired. we use sriracha hot chili sauce (the bottle with the big chicken on the front of it).
For stir fry sauce: combine soy sauce, brown sugar, and rice vinegar in bowl. For stir fry: Heat vegetable oil in wok over medium high heat. Cook whole fillet(s) in pan 4-5 minutes/side until done. Remove and cut up into dime size pieces. Add back to wok with stir fry sauce, water chestnuts, mushrooms, green onion, and garlic. saute for 3-5 minutes. Place on top of fried rice sticks and serve along side lettuce cups and serving sauce. (strain the mixture before putting on top of rice sticks for more crispy rice sticks).

carrot soup (crecy)

carrot soup (crecy)
(by sarah leah chase (cold weather cooking))

butter: 4.00 Tbsp
onion: 1.00 large (minced)
rice: 0.25 cup
chicken broth: 2.50 qt
carrot: 1.50 lbs (peeled, sliced)
heavy cream: 1.00 cup
salt and pepper: 0.00 bag (to taste)

In a large stockpot, melt butter over medium heat, then add onions and saute until lightly browned and clear. Add rice and stir to coat with butter, then add broth and carrots. Simmer soup uncovered until carrots are very tender, about 40 minutes. Turn off heat and allow to cool a little.
Puree the soup in batches in the blender until very smooth. Return to stockpot, add cream, and season to taste. Serve immediately. This soup keeps well and reheats well in the microwave. Also, pretty much any veggie can be substituted here to allow for use of what is in season. Carrot is my favorite though.

white bread made easy

white bread made easy
(by sullivan st. bakery (via the ny times))

bread flour: 3.00 cup
yeast: 0.25 tsp
salt: 1.50 tsp
water: 1.75 cup (this varies slightly from 1 5/8 to 1 7/8)

stir dry ingredients together. add water and stir until combined. (should be wet, but not soupy. if it’s hard to stir together, then there isn’t enough water.) place plastic wrap over top and allow to sit on counter for 12-24 hours. flour counter and hands. scoop dough out of bowl and onto floured counter. fold over itself two or three times to encorporate some of the excess flour. replace plastic wrap over top and allow to sit for another hour. 45 minutes into this hour, preheat oven, dish and lid that you will bake bread in to 450 degrees. At the end of the hour, put dough into the preheated pan, replace lid, and bake for 30 minutes. Then remove lid and bake for 15 minutes more, or until golden brown and crusty on top. Remove from pan and cool on wire rack.

pot roast

pot roast
(by from )

chuck roast: 3.00 lbs (trim excess fat off and save)
salt: 0.00 N/A
pepper: 0.00 N/A
flour: 0.00 N/A
water: 1.00 cup
potatoes: 4.00 medium (peeled and quatered)
carrot: 8.00 N/A (8-10 quartered)
green bell pepper: 2.00 N/A (seeded and cut in strips)
onion: 2.00 N/A (2-3 cut into wedges and separated)
celery: 2.00 stalk (2-3 (optional) cut at desired length)
tomatoes: 28.00 oz (may use 4 med. tomatoes, quartered)

Season church roast with salt and pepper and dust with flour (I usually put a couple tablespoons of salt and a teaspoon of pepper into a large ziploc bag, along with about 1-2 cup flour, and shake it up, and then add the roast to the bag and shake again until roast is coated with flour mixture. amounts given are approximates, I don’t ever measure it). Melt about 2 T. of the rendered beef fat removed from the chuck roast, or use canola oil in a tall stock pot (a dutch oven is ideal here, but I don’t have one, so I just use the largest stock pot I have that has a tight fitting lid. Actually, my lid isn’t as tight as I would like, so frequently I will place a heavy bowl upside down on top of the lid to make it even tighter). Shake the roast slightly to remove excess flour, then brown on all sides, over medium to medium-high heat in the stock pot (I usually partially cover the pot while each side is browning so that fat/oil doesn’t spatter everywhere). After browned, remove to a plate, and place pot on another burner for the meantime. In a small bowl, combine 1 T. flour, and enough of the cup of water to make a paste. Add this to the pot, and quickly stir. Place pot back on burner, slowly add the rest of the cup of water, and cook and stir until thickened (if you don’t stir quickly, you will end up with lumps, but don’t fret, if you get lumps, you can just strain the gravy at the end). Once thickened, add salt and pepper until the gravy is so briny and hot that it is almost inedible; this takes courage, but is the secret of pot roast;) I’ve purposely not mentioned specific amounts, because it varies each time I make it, I would start with 1 T. salt and 1 t. pepper, but I frequently use up to 2 T. salt when making the gravy). Pour this gravy into a bowl, and place the roast back in the pot. Over it place (in this order): potatoes, carrots, green bell peppers, onions, and celery. Pour over all: tomatoes with liquid and gravy from skillet. At this point you have two choices: cover it and place in the fridge to cook later (like sunday morning while you’re at church, so that it’s ready when you get home;), or you can cook it now. Either way, you will cook it covered either in a 350 degree preheated oven, or on the stove top for 2 1/2 - 3 hours. My preference is in the oven, because it cooks much more evenly in my experience. Optionally, you can add 1/4 cup dry sherry during the last twenty minutes of cooking. To serve, remove roast to heated patter and surround with vegetables. Strain about 2 cups (depending on how much gravy you want to have) of cooking juices into another pot, place 3 T. of the juice in a bowl, along with 2 t. cornstarch, and mix, then pour into pot and cook for a few minutes until thickened. Adjust seasonings with salt and pepper if needed, and serve in a bowl or gravy boat with the roast. If you have any gravy leftover, serve over noodles with a salad for a light supper.

cheesy potato soup

cheesy potato soup
(by something from l ronk)

onion: 4.00 small (chopped)
butter: 8.00 Tbsp
garlic: 2.00 clove (crushed)
potatoes: 4.00 large (peeled and chopped)
carrot: 2.00 small (peeled and chopped)
chicken stock: 6.00 cup (or veggie stock)
milk: 3.00 cup
cheddar: 8.00 oz (or more)
whipping cream: 0.25 cup (or more)
salt and pepper: 1.00 tsp (to taste (probably more))

Melt butter in large soup pot, then add onion and garlic and stir, and cook for 5-8 minutes until onions are translucent. Then add potatoes and carrots, and cook another 8 minutes or so, until the potatoes start to cook, and keep stirring frequently - it sticks.
Add the stock, and simmer over medium heat (bring to a boil first) for about 30 minutes. You can stop when the potatoes mash against the side of the pan with a wooden spoon easily.
Blend soup in batches in the blender, moving to a new pot as you go, and then add the cream, milk, and cheddar, and season liberally with salt and pepper. Taste and serve!

Ginger-Cayenne Blackened Shrimp Pasta with White Sauce

Ginger-Cayenne Blackened Shrimp Pasta with White Sauce
(by jordan)

cayenne: 3.00 tsp
ginger: 3.00 tsp
garlic: 4.00 clove
shrimps: 0.50 bag
butter: 3.00 Tbsp
lime: 0.50 N/A
red pepper, ground: 1.00 dash
butter: 1.00 Tbsp
flour: 1.00 Tbsp
ranch dressing: 2.50 Tbsp
cream cheese: 0.33 cup
.75: 0.00 cup
cilantro: 1.00 N/A
garlic powder: 1.00 tsp (for shrimp, not sauce)
pasta: 0.50 bag
salt: 2.00 Tbsp (everywhere, in everything)

Shrimp: thaw and de-tail frozen shrimp. heat up butter in stainless-steal pan at medium. put the shrimp in. crush 2 cloves fresh garlic into butter. then squeeze half a lime and let the shrimp simmer in the lime/butter/garlic for about 5-6 minutes. Then, crank the heat up to medium-high/high and add a little garlic powder and sea-salt, and a lot of ginger & cayenne pepper. And add a dash of crushed red-pepper if you’re feeling a little randy. If you are using a stainless-steel pan, the high heat should promptly create a nice fond (the brown stuff that looks like char - it is delicious) that you should continually be scraping up and tossing the shrimp in. Then press the shrimp down hard against the fond to sear the shrimp.
Pasta: I like al-dente. Kayla likes it al-softie - we rock/paper/scissors. Make sure and add salt liberally while the pasta is boiling, and and add butter and more salt once the pasta is drained.
White Sauce: Make a roux (equal parts butter and flour, medium heat… but don’t leave it more than a minute by itself in the pan without adding milk, or it will burn). Then add milk, a little ranch dressing, and cream cheese. Also crush 2 cloves of fresh garlic, and some cilantro. The white sauce is meant as a base… once everything is put together, the fond and the spices on the shrimp slough off a little into the sauce and make everything less boring and more delicious.
Now, shrimp+pasta+white sauce and garnish the whole with some cilantro.

Granola by Jenny Walsh

Granola by Jenny W
(by Jenny w)

oats: 3.00 cup
almonds: 1.50 cup (sliced)
sunflower seeds: 0.50 cup
pumpkin seeds: 0.75 cup
hazel nuts: 0.50 cup ((filberts), chopped)

Mix it up.

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