Tag: Recipe

Creamy Delicious Clam Chowder

Published on by richbLeave a comment

This is a great comfort food, and is especially when it is cold and snowy or rainy out. Here is the recipe:

Ingredients

  • 4 bacon strips
  • 2 celery ribs chopped finely
  • 1 large onion chopped finely
  • 2 large garlic clove minced finely
  • 2 med to large potatoes peeled and cubed into 1/3″ cubes
  • 2 cups water
  • 1 bottle (8 ounces) clam juice
  • 2 tablespoons chicken bouillon granules
  • 1 tablespoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/3 rounded cup of all-purpose flour
  • 2 1/2 cups half-and-half
  • 2 cans (10 oz) baby clams (add with juice)
  • 1 teaspoon of salt

Directions

Fry bacon in dutch oven pan over medium heat until crispy, then remove bacon and set aside. In bacon fat add onions and celery and fry for about 2 minutes, then add garlic and fry another 2 minutes, then add in potatoes and flour and fry for another three minutes. Add in clam juice, water, and bouillon and stir until the flour is dissolved. Add in rest of ingredients and stir gently till mixed. Simmer till it reaches a boil stirring occasionally then reduce heat to low and simmer for about 20 minutes till the flavors blend. Taste and season with additional salt if needed. Serve with a little of the bacon crumbled over each bowl.

Spicy Green Chili Chicken Soup

Published on by richbLeave a comment

The weather is rainy and a little cooler, so I wanted to make something warm,  comforting, spicy, and with great flavor. Here is what I came up with:

Ingredients

  • 2 boneless skinless chicken Breast
  • 32 oz of chicken broth
  • 1 – 4 oz can of hot green chilis (I used hatch brand)
  • 2 tablespoons of flour
  • 1 1/2 tablespoons of butter
  • 4 cloves of garlic (these were medium to small size)
  • 3 tablespoons of cream cheese
  • 1 teaspoon of cumin
  • 1/2 teaspoon of chili powder (I used New Mexico Hot, others can be used)
  • Optional: Finely diced Jalapeno
  • Salt (if needed, taste at end to determine)
  • Optional: Chopped green onion for topping

Directions

Cook chicken in a covered bowl in the microwave for about 10 – 15 minutes on 40% power till done, but not overcooked. Let cool, then cut across the grain into 1 inch pieces and roughly shred, set aside. Now in a large saucepan on high heat, add butter and garlic. Saute for 1 minute then add flour and make a roux (stir together) let cook for about 2 – 3 minutes, then add the chicken broth slowly while stirring to eliminate lumps. Now add in the chicken along with the rest of the ingredients and let cook for 20-30 minutes stirring till cream cheese is dissolved and chicken is as soft as desired. If you like it spicier, you can added add some jalapeno if you want it spicier. Taste and end and add salt if needed. Top with green onions and serve.

Great Baba Ganoush

Published on by richbLeave a comment

I really enjoy good Baba Ganoush and one awesome thing it is even healthy. I can easily eat about a half of this in one sitting. Here is the recipe so everyone else can enjoy also.

Ingredients

  • 1 large eggplant
  • 3 large cloves of garlic cut in half
  • 1/4 cup of good tahini
  • 2 tablespoons of fresh lemon juice
  • 1/2 tsp of cumin
  • 1 teaspoon of extra virgin olive oil
  • 1/2 teaspoon of salt

Directions

Take eggplant and cut slits in it and insert the half cloves of garlic. You can either grill the eggplant till charred all over or if you have a gas stove using a pair of metal tongs char over the burner. Next put into a pan and bake at 350 degrees till completely cook and soft and mushy. Remove outer skin and stem, then put into a food processor along with all the other ingredients and pulse until smooth. I didn’t have naan (Indian bread) so I just served it with toast. Hope you enjoy this recipe as much as I do

High Protein Vegetarian/Vegan Burger Patties

Published on by richbLeave a comment

These came out great and go well in a bun as a vegan burger. They are easy to make and high in protein.

Ingredients

  • 3/4 cup of mung beans (soaked at least 6 hours or overnight in water)
  • 1/4 cup of dried black beans (cooked) or 1/2 cup of cooked black beans
  • 3 tablespoons of corn starch
  • 1 teaspoon Chili powder
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of Vegetarian Beef Broth (if omitted use 1/4 teaspoon salt)
  • 1/2 teaspoon of Salt (Add more if desired)
  • Olive oil

Directions

In a food processor grind up mung beans into a paste. Add in all the other ingredients except the onions and black beans and pulse a few times to mix them in. Add in the black beans and pulse a couple of times, but keep the black beans mostly in tact. Pour into a bowl and mix in the onions. Heat a frying pan and add in the oil and spoon in the mixture and fry till nicely browned and the middle of the patty is firm when pressed on. Serve and enjoy.

Indian Vegetable Cakes Recipe

Published on by richbLeave a comment

This is a healthy, great tasting vegan recipe that meat eaters will love also. The moong dal have a lot of protein and will really give you a satisfying fullness. You can eat this with an Indian pickle (It goes good with lemon pickle).

  • ¾ cup split moong dal or whole green mung beans
  • 3 tablespoons corn flour (corn starch)
  • 1 medium onion,chopped fine
  • 1 small carrot,peeled and grated
  • ½ green bell pepper,chopped fine
  • Optional 2 green chillies,chopped fine (you can substitue 1/2 to 1 tsp of cayenne pepper or leave out all together)
  • ½ teaspoon grated ginger
  • 1/2 cup of water
  • Salt about 1 tsp. You can sprinkle more on top while you are cooking if you’d like
  • Olive Oil or Canola oil  (Add a tablespoon or two to the pan before cooking)
  • Optional for more flavor (1/2 tsp of ground fenugreek seed, 1/2 tsp ground cumin)

Directions

Soak Moong dal or Mung beans overnight in water. Drain and in a food processor grind to a paste. now add the rest of the ingredients (except oil) and stir till well mixed. Add water and mix again. Add some oil to a nonstick pan and cook till it is nicely browned flip and brown other side. These are best when eaten hot. Enjoy!

Spicy Korean Tofu Stew

Published on by richbLeave a comment

This is a great hearty soup/stew and is one of the more filling vegetarian/vegan recipes that I have come across. I like to eat it in the colder weather the most, but it is good enough that I even eat it in the summer also.

  •  Ingredients
    • 3-4 cups Vegetable broth
    • 1 package Soft Silken Tofu broken up as desired
    • 1 6-8 oz package sliced mushrooms (Fresh or canned)
    • 4 strips of dried seaweed (sold as snack comes in paper like sheets)
    • 1 Tablespoon olive oil
    • 2 teaspoons course ground Korean pepper
    • 3-4 cloves garlic minced fine
    • 3-4 green onions chopped
    • 1 tablespoon sesame oil
    • 2 tablespoons soy sauce
    • Salt to taste
  • Directions
    • Add olive oil to preheated pan on medium heat along with garlic. Fry about 2 minuites
    • Add vegetable broth, tofu, pepper, soy sauce, seaweed, sesame oil and mushrooms
    • Cook on medium heat for 20 – 30 minutes
    • Serve in bowls topped with chopped onions if using green onions and serve with rice to eat with or scoop into soup

Incredible Garlic Dill Pickles

Published on by richbLeave a comment

I like fresh, crunchy pickles and with a little less salt, so I made them myself and they came out great. These are balanced in flavor, if you want a stronger garlic flavor add more garlic.

Ingredients

  • 3 regular cucumbers sliced or cut into spears.
  • 1 3/4 cups white vinegar
  • 1 3/4 cups water
  • 1 1/2 tablespoons pickling salt
  • 3 teaspoons dill seeds
  • 4 – 6 cloves garlic minced
  • 1 tsp whole mustard seed
  • 4 cayenne peppers stems removed and sliced in half
  • 1/2 tsp sugar

Directions

Put vinegar, water, dill seed, sugar and salt into pan and heat till steaming and heat till starting to steam and salt and sugar are dissolved. Remove from heat and add garlic, mustard, and peppers. Let cool slightly for about 10 minutes, then pour over cucumbers stuffed into jars evenly dividing the non liquid contents. Put lids on and let cool till room temp, then let it set in the refridgerator for at least 1 day.

Spicy BBQ sauce

Published on by richbLeave a comment

I occasionally make BBQ sauce, this time I was going to make a batch of BBQ beans. I like a spicy,  vinegary sauce and that’s what this sauce is. Here’s the recipe.

Ingredients

  • 1/2 cup of water
  • 2 tablespoons of tomato paste
  • 2 teaspoons of white vinegar
  • 1 tablespoon brown sugar
  • 1/2 tsp red pepper flakes
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp prepared mustard
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper

Directions

Add water to pan on low heat, then add tomato paste and mustard and stir till combined. Add in rest of ingredients and and leave on heat for about 15 minutes. Adjust by adding any additional salt at end if needed.

 

Red Chilli Beef Tacos/Burritos Recipe

Published on by richbLeave a comment

I have had some really good red chili beef tacos at restaurants. They can be pretty expensive so I decided to make some myself. It turned out great and everyone really likes it. The added bonus is you can make enough for 12 large servings for a little more than the price of one meal of this at a restaurant.

Ingredients

  • 3-5 pound Cross Rib Roast
  • 2 level tablespoons of chili powder
  • 1 level tablespoon of chipotle chili powder
  • 1 – 2 tablespoons of New Mexico chili powder
  • 1 teaspoon of salt (More can be added later if needed)
  • 1 teaspoon ground cumin
  • 1 tablespoon oregano
  • 1/2 of a large onion sliced thin
  • 4 large cloves garlic chopped
  • Tortillas for tacos or burritos
  • Fresh chopped cilantro and diced onion for topping

Directions

Cut Cross Rib Roast into about 3-4 inch chunks. Mix the next 6 ingredients in a bowl and coat the chunks of roast, and pour any remaining in the crock pot over the meat.  Sprinkle the onions and garlic over the meat chunks and cook on high for 6 to 8 hours till the meat easily shreds. Shred the meat and serve in a burrito or taco with the fresh onion and cilantro.

Hearty Roasted Eggplant Soup

Published on by richbLeave a comment

I have two eggplant plants and they are loaded with eggplants. I am looking for different ways to use them. This is one recipe that turned out great.

Ingredients

  • 4 large asian eggplants
  • 1/2 onion sliced
  • 2 ripe tomatoes pealed and chopped
  • 1 8 oz can of tomato sauce
  • 1 1/2 tsp salt
  • 1 head of roasted garlic
  • 1/2 tsp italian seasoning
  • 32 oz of vegetable stock (Can substitute Chicken stock)
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp lemon juice
  • 1/2 tsp cumin
  • 2 tablespoons of chopped cilantro

Directions

Spray eggplants and garlic head with oil and roast at 400 degrees for 40 minutes. When cool, remove inside of roasted eggplant and garlic chop and add into a pan along with the rest of the ingredients (except cilantro) a pan and simmer for 30-45 minutes. Stir in cilantro just before serving. Serve and enjoy.