Tag: lunch

Healthy Instant Pot Elk Meat Chili

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A friend gave me some of the elk meat from his last hunt. This meat is very lean and can be pretty tough. Cooking it in the instant pot makes it nice and tender. I wanted a hearty meal so I came up with this recipe from the items I had in my pantry and it came out great.

Ingredients

  • 1.5 pounds elk meat (Round steak) chopped into 1 to 1/2″ chunks
  • 2 tbsp. oil (Canola, Vegetable, or Corn oil)
  • 3 slices of finely diced bacon
  • 1 – 14 oz. cans of stewed tomatoes
  • 1 – 8 oz. can of tomato sauce
  • 1/2 – 6 oz. can of tomato paste
  • 2 cups of pinto beans (soaked overnight)
  • 6 cloves of garlic
  • 1 bell peppers diced (Green or Red)
  • 1 onions, diced
  • 2 tbsp. New Mexico chili powder
  • 1 tbsp. cumin
  • 1/2 tsp of oregano
  • 1 tsp of basil
  • 2 tsp salt
  • 2 tbsp. Worcestershire
  • 1 tsp of crushed red chilies (I used 3 extra hot dried cayenne peppers crushed)
  • 3 tsp beef bullion powder
  • 4 cups of water
  • Additional Garlic & Onion powder and salt to taste (I added about 1 tsp of Garlic and Onion powder)

Directions

Night before, put pinto beans in bowl covered by 3″ of water. When ready to cook, set Instant Pot to sauté and add oil and Elk meat, bacon and sprinkle with 1/2 tsp of salt and 1/4 of the diced garlic. Sauté till browned. Then add in tomato sauce and paste, chili powder, cumin, oregano, basil, Worcestershire sauce, beef bullion, and red chilies and stir. Set Instant pot to pressure cook high and cook for 40 mins. When done do quick pressure release, open instant pot and stir in the rest of the ingredients and then set for pressure cook high for 15 more minutes. When timer expires do quick pressure release and enjoy.

Fluffy White Bread Machine Bread

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This Bread came out amazing. It had a really nice flavor, was fluffy, and incredibly moist. After cooling, I cut it and made a sandwich and it was excellent. Actually the bread greatly improved the sandwich taste.

Ingredients

  • 1 1/8 cups of hot water. (about 105 degrees F)
  • 2 teaspoons activated dry yeast
  • 3 tablespoons of sugar (I used organic)
  • 1/4 cup of vegetable oil
  • 1 teaspoon salt
  • 3 cups of white flour (I used all purpose)
  • 1/2 tablespoon butter to grease pan.

Directions

Add sugar into bread maker, then add hot water, followed by yeast. Let set for 5 minutes till frothy. Then add in flour salt and vegetable oil. Set for Dough setting if you want to bake in loaf pan (this is what I did). When dough cycle done, add into greased loaf pan. I used a long loaf pan (12 “), let rise for 30-40 mins till it rises above the top of the pan. While the bread is rising preheat the oven to 325 degrees F with a pan in the shelf below the bread pan in the oven to add about 1/4 cup of water when the bread goes in the oven. Add water and loaf pan with risen bread and bake for approx 30-35 minutes. Check temperature using a probe thermometer. Should be at least 190 degrees F in center to be completely cooked. Take bread out of the oven and immediately remove from pan and place on cooling rack covered with a dish towel. Let cool for 1 hour before slicing. After bread is cooled it can be halved and stored in a 1 gallon ziploc bag.

Creamy Delicious Clam Chowder

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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 Charro Beans

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Spicy Charro Beans
Spicy Charro Beans

This has an excellent spicy flavor and is a great filling meal. If goes great with cornbread (see my cornbread recipe). For a more healthy version you can use turkey bacon or cook the vegetarian/vegan version.

Ingredients

  • 1 1/4 cup of dried pinto beans
  • 1 large jalapeno pepper, diced
  • 4 pieces of cooked bacon, diced. (veg/vegan: Instead add 1 tsp smoked paprika instead of regular paprika)
  • 1/2 pound lean hamburger (veg/vegan: Leave out, or use veggie crumbles)
  • 1/2 of a large onion diced.
  • 1 teaspoon of paprika
  • 1 teaspoon salt
  • ~1/2 teaspoon fresh ground black pepper

Directions

Soak beans overnight. Cook and dice bacon and then brown the hamburger add in onion an jalapeno and fry with the hamburger for about 3-4 minutes. Add beans into pot with hamburger and cover with 1/2 inch of water cook for about 2 hours. Now add in the bacon, salt, pepper, and paprika and cook for another hour till beans are starting to split.

 

Silky Delicate Creme Brulee

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This is one of my favorite desserts. The crunchy caramelized sugar top with the silky creme custard under it is a great way to finish any meal. It is the right size and richness so you feel satisfied but you don’t feel like you shouldn’t have eaten it. I adjusted the sweetness of the creme custard so it shifts more toward the creamy side and not too sweet. Here is the recipe.

Ingredients

  • 6 large egg yokes
  • 2 1/2 cups of heavy cream
  • 3 1/2 tblsp of sugar
  • 1/2 tsp vanilla extract
  • Extra sugar to create the crunchy caramel top (about 1 tsp ea).

Directions

Preheat the oven to 300 degrees. In a mixing bowl mix, mix the egg y0lks, the 3 1/2 tblsp sugar, and the vanilla extract until the sugar is incorporated. Heat water in a pan to use with a double boiler later. In a sauce pan, heat the heavy cream up until it is frothy, almost boiling. You can heat on med high at first but when it starts to get warm lower the temp to med low and stir constantly. When the cream is hot and frothy, take a little bit and pour it in the bowl with the egg mixture while stirring with a whisk being careful not to add the cream too quickly (tempering the egg mixture) then continue to add a little bit at a time while stirring till it is all incorporated. Then add into a double boiler over the pan of boiling water stirring constantly until you can dip a spoon in the mixture and it fully coats the back of the spoon (I heated the cream to that point in only a minute and I also just used the glass mixing bowl over the pan the I mixed the egg mixture in to act as a double boiler). Then pour the mixture evenly into six ramekins. Take the boiling water used to in the pan for the double boiler and pour into a baking pan till it comes up almost 1 inch in the baking pan and then set the ramekins in the pan with the water to control the temperature and add humidity while baking. Put into the pre-heated oven and bake for 30 mins. Then take out of the oven and remove from the pan with the water and let cool on the counter for about 20 mins. Now cover and put int he refrigerator for a least 45 minutes to an hour till cool. You can keep in the fridge covered for several days if you’d like. Now when ready to serve heat up the oven broiler till red hot, then coat the top of the creme custard so it is just covered with sugar, no more than 1/8 inch and can be less. Then put under broiler till sugar turns slightly brown, watching carefully since it will go to black very quickly. You can also use a torch for this if you have one. Now put in the freezer for about 5 minutes to cool the sugar and ramekin before serving. Enjoy.

 

Cookout Jalapeno Citrus Chicken

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Campfire

I always cook this when we go camping, usually on the campfire but I have started cooking this at home too since it is such a big hit. Very simple, but really good. Here is the recipe.

Ingredients

  • 3 Boneless Skinless Chicken Breasts or 4 thighs cut into about 1/2 inch cubes
  • 4 small to medium size potatoes cut into 1/2 inch cubes
  • juice from 1 medium size lemon or 2 limes
  • 6 cloves of garlic
  • 2 large jalapenos sliced
  • 5 tblsp olive oil
  • 1 tsp course ground pepper
  • 1 tsp salt (Can add more later if needed)
  • 1 medium size onion chopped into 1/2 squares

Directions

Pour olive oil in 9×13 pan. Then add all ingredients and toss in oil to cover. Cover with aluminum foil and cook at 450 degrees for 10 minutes. Remove foil cook for another 20-30 minutes till chicken is done and the top is browned. Serve and enjoy.

 

Melty Toasted Sandwiches

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MeltyLunchmeatSandwich

These are very easy and quick to make and taste great. The cheese is melted, the bun is slightly crunchy on the outside, the onion gives a punch, and the tomato gives freshness. I have made two types one with Ham and one with Roast Beef and both were great. You can experiment with adding a little mustard with the ham or other add ins. Here is the recipe.

Ingredients

  • Ham or Roast Beef sliced lunch meat 1 to 4 slices per slices per sandwich depending on thickness.
  • Sliced Cheddar Cheese, I used sharp.
  • Thinly sliced onion
  • Sliced Tomato
  • Mayonnaise
  • Hamburger buns (1 per sandwich)

Directions

Spread a layer of mayonnaise on the inside of the top bun, then put the thinly sliced onion then the cheese, followed by the lunch meat and then the tomato and the bottom half of the bun. Now wrap the sandwich in foil and put into a 350 degree oven for about 10-15 minutes until the cheese is melted in the middle of the sandwich. Serve wrapped in foil to be unwrapped hot and and enjoyed.

Chinese Beef Noodle Soup

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ChineseBeefNoodleSoup
Chinese Beef Noodle Soup

This is really a great tasting soup. I first tasted a soup similar to this at China Town in LA. I fell in love with the rich complex flavor so with help, I was able to figure out the recipe and to put my own spin on it. It really shines when you make your own fresh noodles, cooked in a separate pot of water and add in right when serving.

Ingedients

  • 1.5 quarts of beef stock
  • 1.5 – 3 lbs sirloin steak sliced or chopped into 1/2 – 1″ cubes
  • 3 tbsp of black bean and garlic sauce Lee Kum Kee Black bean garlic sauce – 8 oz
  • 4 to 5 tbsp of dark soy sauce Amoy Dark Soy Sauce 150g
  • 5 cloves garlic sliced
  • 1 inch piece of ginger peeled and sliced thinly against the grain.
  • Peel from 1 orange (Use a vegetable peeler and avoid getting white part of the peel only the zest)
  • 6 pieces of star anise
  • 5 – 7 dried hot red peppers (depending on how hot)
  • 1 tsp fresh ground black pepper
  • 10 to 15 Chengdu peppers Ajika Dried Prickly Ash or Sichuan Pepper or Chinese Pepper, Japanese Sansho, 2-Ounce
  • 1/8 cup sugar
  • Noodles (Can be Chinese egg noodles or make your own fresh)
  • Add ins: baby bok choy, spinach, green leaf lettuce, fried tofu
  • Toppings: green onion, cilantro

Directions

Brown the sirloin steak on all sides. Now add all the other ingredients and bring almost to a boil then simmer on med low for 1 -3 hours (depending on how tender the meat is and if the flavors have melded). Remove the orange peal after 20 minutes if it starts to taste a little bitter (if bitter you will need to add some sugar to compensate). If you don’t have any of the white part of the orange peel this won’t happen. Remove from heat and strain broth. Add some of the meat, vegetables, some broth and cooked noodles (fresh are best) along with toppings to each bowl and serve.

Add ins: pieces of Bok Choy or Spinich. Top with chopped green onions and chopped cilantro.

Note: Bok Choy and Spinach need to cook in broth till soft.

Recipe from: gastronomy.ddns.net

 

Firey Siracha Citrus Chicken

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I have liked and used Siracha sauce for many years, but recently it’s popularity has exploded. I experimented around and came up with this chicken recipe. It is a firey citrus flavor that tastes great. Let me know what you think.

Ingredients

  • 1 cup orange juice
  • 1 tsp brown sugar
  • 1/4 cup lemon juice
  • 1 tsp soy sauce
  • 3 tblsp siracha (More for extra spicy)
  • 1/4 cup canola or vegetable oil
  • 4 Chicken Breasts

Directions

Add first 6 ingredients together in a bowl and mix.  Inject it into the chicken breast with a food syringe to get the flavor in the center and brush the skin with some marinade. Set the rest aside for a sauce to serve with the chicken to spoon on. You can grill the chicken breast on the Grill or bake in the oven at 350 degrees for about 30-45 minues.

Recipe From: http://gastronomy.ddns.net

 

Flavorful Chicken Kebobs

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ChickenKebob1
Chicken Kebob from Gastronomy

These chicken kabobs are great. They have good flavor and the yogurt helps tenderize the chicken. Cook them on a very hot grill so they get a nice char but don’t get too dried out. You have to try these. They taste great and are really easy to make.

Ingredients:

Directions

Combine all ingredients in a bowl and mix. Let marinade for at least 3 hours. Put chicken onto skewers and grill till chicken done through. Good sides are rice and/or humus w/toasted pita bread and raita on the side.

Recipe from: http://gastronomy.ddns.net