Pasta salad - deli style

 It would be best to watch his video to see the theory behind how he puts it together. I'll summarize below the ingredients - and here is a link if you have time to watch his whole video. He's not my favorite YouTube cook - because he is old-school - but if you are hungry for old-school, he's pretty good.

https://foodwishes.blogspot.com/2015/06/classic-macaroni-salad-delicious-is-in.html

Ingredients for 12 portions:

1 pound (4 cups) uncooked elbow macaroni, cooked in well-salted water

For the dressing: 

1 cup mayonnaise, plus an extra spoon as needed

1/4 cup white vinegar

1 or 2 tbsp white sugar

2 tablespoons Dijon mustard

2 tsp kosher salt, plus more to taste

1/2 teaspoon ground black pepper
1/8 tsp cayenne 

1/2 cup green onions, white and light parts

1 cup finely diced celery 

3/4 cup diced red bell pepper (Jean did not add either red or green pepper - and went with pepperoni and cheese instead - see below)

1/2 cup diced green pepper (I used poblano and jalapeno) <that is the in the original recipe

1/2 cup grated carrot

My abbreviated instructions - his directions have all the *why* behind the directions:

Make the dressing first and add the vegetables - and put in the fridge so they have a chance to *pickle* a little bit while you cook the pasta.

Boil the pasta as directed and DO NOT undercook it.

Drain it and DO NOT rinse it.

Let it come to room temp - and it will be sticky - so toss it around a little.

Room temp and sticky helps the dressing to cling to the pasta.

After combining the room temp pasta and veggies in dressing - it may seem too loose - but that's as it should be because you let the pasta absorb the dressing OVERNIGHT in the fridge.

Before serving - adjust the seasoning - and add more mayo or water if it needs to be a little looser. Personally, I would consider adding a little olive oil at this point - it just depends on what kind of dressing you like on your pasta salad.

This is a good base for any kind of pasta salad. As mentioned above, I add diced pepperoni or salami with cheese and olives. 

Other options I like are chicken and cheese or ham and cheese - and none of the chopped peppers with these options. 

This guy is OK - with another recipe https://www.youtube.com/watch?v=hDyct6MPoPw&t=314s

And this is my favorite YouTube chef - he likes his pasta al dente - so you have to decide which you prefer. This is one step away from old-school. He uses rotini which I like. https://www.youtube.com/watch?v=jQkBsg1WmUU&t=59s

Easy Mediterranean Soup

 

• This is a very versatile soup base. On the first day, we put chunks of cod in it for 2-3 people - and there was plenty of soup left over. We had garlic flavored couscous as a side and there was plenty left over.
• The next day - we added shrimp - and it was delicious - broth was better the second day. There was just soup and a little couscous left after the second meal so I combined it and figured it would make a good lunch on the third day. 
• I microwaved it an added some leftover rotisserie chicken, sour cream, more cheese - and it was delicious.
• It could be turned Mexican with chili powder, black beans, corn, garbanzos, and cojita cheese. Tortilla chips, crumbled - for topping.
• It could be turned greek with artichoke hearts, garbanzos, and greek olives (and chicken or gyro meat) and feta cheese
• 
  
• Yellow highlight is what I used
• While it is *easy* - there are still a lot of ingredients. I group them to assist in my organization. Sometimes it's easier to do all the prep - and then take a break before I do the actual cooking - which was really easy.
• 
  
• A-spices
• 1 ½ teaspoon coriander
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon Aleppo pepper flakes or ½ teaspoon red pepper flakes
• ▢ ¾ teaspoon turmeric
• ▢ ½ teaspoon paprika
• 
  
• ▢ B-protien
• 1 ½ pounds moderately firm fish fillet, original recipe suggested a combination of sea bass and red snapper, cut into chunks (1 ½ -inch pieces)
• 
  
• ▢ C- season each *layer* - to taste
• Kosher salt and black pepper
• 
  
• ▢ D-veggies
• Extra virgin olive oil - 3 T
• 1 red onion, chopped
• ▢ 1 red bell pepper, chopped
• ▢ 2 celery ribs, chopped
• ▢ 4 garlic cloves minced

• ▢ E-add and simmer 20 min
• 1 28- ounce can whole tomatoes (or diced to save time)
• ▢ ½ cup white wine
• ▢ 4 cups vegetable stock or chicken stock, preferably low-sodium -that's the original recipe opinion- it depends on which brand you use
• 
  
• ▢ F-stir in at end
• 1 cup packed chopped fresh parsley
• ▢ 1 cup packed chopped fresh cilantro
• 1 lemon, juice of

• ▢ G-toppings
• 3 green onions chopped (both white and green parts)
• ▢
• grated parmesan - not in original recipe - but almost every soup tastes better with some parmesan cheese.
• sour cream - not in original recipe - and not with fish - but with all the other variations

At the very end - I'll include the original instructions.

Mix the spices together - use a tsp or more to season the fish - (optional in my opinion - use your own judgement if you like to season fish prior to cooking.

Saute the vegetables in olive oil - until soft.

Push them aside and toast the spice mixture for a minute or two

Add E-ingredients

Simmer 20 minutes

Add fish - if that's the protein you are starting with.

If you start with chicken thighs - plan to cook them longer - they could be added with the tomatoes - you do not need to brown chicken thighs that are going into soup.

Fish - timing will depend on the fish

Stir in the parsley, cilantro, and lemon juice. Top with green onions and parmesan cheese - although - if that does not sound good - just be sure to salt the dish enough.

Here are original directions:

• In a small bowl, mix the spices together.
• Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.
• In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.
  
• Add the tomatoes, white wine, and chicken broth. Bring to a boil, then lower the heat to medium-low. Cover the pot part-way and let simmer for 20 minutes.
  
• Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (do not over-cook the fish, remember it will continue to cook in the hot broth even after you remove it from the heat).
  
• Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediate

Thor Chicken Salad

 This is our approximation of the chicken salad that was in our favorite wrap from Thor - the best coffee shop in Toronto.

1 shredded rotisserie chicken

3-4 green onions, chopped

2 stalks celery chopped

1 green apple, diced - add right before serving - if you want to make the salad a day before - it improves with some time to meld the flavors. Optional, if you do not want to leave the apple and lemon til later - mix the apple and the lemon juice together - and stir in.

1/3 c dried cranberries

1/3 c chopped flat leaf parsley (optional)

(walnuts- optional)

3/4 c dressing - mayo or 50/50 yogurt/mayo

2 T curry powder

1 tsp salt - or a bit more - to taste

1/4 tsp pepper (or 1/2)

1 freshly squeezed lemon - mix in with apple - right before serving if you decided to go that route

Potato recipes -

 If you have a lot of time ---

https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

***

Below the long recipe is my shorter version - also faster.

BEST BAKED POTATOES
SERVES 4 TOTAL TIME: 1½ HOURS
Dipping the potatoes in salty water before baking seasons their skin; brushing them with vegetable oil once they’re cooked through and then baking them for another 10 minutes crisps them up so that they crackle. Be sure to open up the potatoes immediately after removing them from the oven in step 3 so that steam can escape; otherwise, that trapped moisture will make the interior gluey.

Table salt for tossing potatoes 
4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places 
1 tablespoon vegetable oil

This recipe does not mention stabbing the potatoes a few times with a sharp knife so they don't explode. Seems odd that they would omit that. Cutting a thin slice off each end is another option for avoiding explosions. In my simple version - you don't need to stab them when they are cut in half.

1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in ½ cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour. (I just wash the the spuds and salt them and put them right on the rack in the oven.)

2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake 10 minutes longer.

3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.

***

Faster - easier version.

Cut potatoes in half. Put them face down on non-stick foil on a baking pan. Salt the skins. Bake them at 425 for about 25 minutes. Check them - they might even cook faster. The cut side will get a little skin on it - but once you slice through it - and add all the toppings - it'll be pretty good.

Supposedly best dough for roll out cookies (both sugar and gingerbread)

 These are supposed to hold their shape https://www.lilaloa.com/

Better directions at her website.

This is just for me when I am in a hurry.

GINGERBREAD roll out cookies

1 c butter

1 1/2 c light brown sugar - cream with butter

add and mix well - 2 eggs

and 1/3 c molasses

Sift in:

1 T cinnamon

2 tsp allspice

1 tsp ginger

1/2 tsp salt

Add 4 c flour, 1 cup at a time - 4 c if you are going to let rest in fridge

add 1/2 d (total of 4 1/2) if you want to roll them right away

Roll 3/16" thick bake 350 for 6 1/2 min

***
SUGAR roll out cookies

1 c slightly soft butter

cream with 1 c light brown sugar and 1/2 c white sugar

Add 2 x-large eggs + 2 tsp vanilla

Sift and add 1 c flour + 3/4 tsp salt and 1/4 tsp BP

Add 2 more c flour - 1/2 cup at a time.

Add total of 3 1/2 in the winter and 4 in the summer - until no longer sticky

Add 1/2 c if you want to roll without chilling for an hour

Roll 3/16"  and bake for 7 min -or- 1/4" for 10 min

Non-food items

It seems odd to put this in my recipe collection, but, someday Horhay will ask me if I remember what the recipe is for the window cleaner.

1 tsp cornstarch

1 cup white vinegar

1 cup water

Snickerdoodles

 Snickerdoodles

1 cup Crisco - that's right - this is a Crisco cookie. butter flavor is fine

1 1/2 cup sugar

2 eggs

1 tsp vanilla

2 3/4 cup flour

2 tsp cream of tartar

1 1/2 tsp soda

1/4 tsp salt

Cream Crisco and sugar, add eggs one at a time and beat. 

Stir in sifted dry ingredients

Roll into balls - roll them in cinnamon (2 tsp) and sugar (2 tbsp)

Bake 400º for 8-10 min

NomNomPaleo Meatballs / SAUCE / Mushroom Powder

 

Wonton Meatballs

prep 10 mins

 

cook 20 mins

 

inactive 30 mins

 

total 60mins

author michelle tam

yield 4 servings

These flavor-packed Paleo and Whole30-friendly Wonton Meatballs remind me of my mom’s wontons, and my family loves them, too—including even my pickiest son!

Ingredients

• ¼ ounce dried shiitake mushrooms, soaked in water for at least 30 minutes
• ½ pound shrimp, peeled and deveined
• 1 pound ground pork 
• 2 scallions, finely chopped
• ¼ cup cilantro, minced
• 1 tablespoon coconut aminos
• ½ teaspoon Diamond Crystal brand kosher salt
• ½ teaspoon fish sauce
• ¼ teaspoon ground white pepper
• ¼ teaspoon sesame oil
• Ghee or cooking fat of choice 
• 1 scallion, sliced on the bias (optional garnish)
• Sriracha (optional)

Instructions

1. Check that your dried ’shrooms are hydrated. I throw the dried mushrooms in a bowl of water in the morning so they’ll be ready by the time I make dinner. 
2. Preheat the oven to 400°F, and squeeze the water out of the shiitake mushrooms. Cut off the hard stems, and finely mince them.
3. Finely chop the shrimp until you’ve got a chunky paste.
4. Place the shrimp in a large bowl and add the pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper, and sesame oil.
5. Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed.
6. Heat up a small frying pan over medium heat and add a little cooking fat. When the pan is hot, form a little patty and cook it in the pan. Taste it and see if the seasoning is right. Adjust with additional salt if needed. (Not cooking yet? You can store the meatball mixture in the fridge for up to 12 hours.)
7. Form the mixture into 1½-inch balls. I like to scoop the balls out with a #20 disher, which holds 3 tablespoons. Roll the mixture into round balls and arrange on a parchment-lined rimmed baking sheet. You should end up with about a dozen balls.
8. Bake the meatballs in the oven for 15-20 minutes or until cooked through. (You can also cook these meatballs in a Breville Smart Oven Air on the airfry mode at 375°F for 12 minutes.)
9. If you wanna make a bunch Wonton Sliders instead, smush the balls into ½-inch patties and fry in a greased pan over medium heat, about 2 minutes on each side. Serve immediately with a squeeze of sriracha!

Notes

Leftovers can be stored in the fridge for up to 4 days and frozen for up to 3 months. I like to reheat my meatballs by cutting them into thick slices and pan-frying them until crispy on the outside.

courses dinner

cuisine chinese

Recipe by Nom Nom Paleo® at https://nomnompaleo.com/2017/03/20/2017032020170320wonton-meatballs

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All-Purpose Stir-Fry Sauce

cook 5 mins

 

total 5 mins

author michelle tam

yield 2 cups

Despite its name, my All-Purpose Stir-Fry Sauce isn’t just for stir-fries. You can use this Whole30 sauce as a marinade, dressing, and to make stews!

Ingredients

• 1 cup coconut aminos
• ½ cup fresh orange juice
• ¼ cup Red Boat fish sauce
• 2 tablespoons rice vinegar
• 2 teaspoons garlic powder
• 2 teaspoons ginger powder
• 1 teaspoon sesame oil (optional)

Instructions

1. Combine all of the ingredients in a small jar. Cover it tightly with a lid, and shake well to incorporate before using.
2. This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to shake well again before using it!

Notes

Label your jars with Painter’s tape + Sharpie and that way you'll know what's inside and when you you should use it by!

courses condiment

cuisine sauce, paleo, primal, whole30, chinese, asian, gluten-free

Recipe by Nom Nom Paleo® at https://nomnompaleo.com/2017/12/24/purpose-stir-fry-sauce

*******

Magic Mushroom Powder

cook 10 mins

 

total 10 mins

author michelle tam

yield 4 cups

Magic Mushroom Powder is my secret weapon in my kitchen! Sprinkle this umami-packed seasoning salt on anything to make it delicious!

Ingredients

• 3 ounces dried porcini mushrooms
• 2 cups Diamond Crystal Kosher salt
• 3 tablespoons red pepper flakes
• 2 tablespoons dried thyme
• 1 tablespoon freshly ground black pepper

Instructions

1. Measure out all your ingredients.
2. In my original recipe, I used a spice grinder to pulverize the mushrooms—but to blitz this larger amount of dried porcinis, you’d be wise to use a higher-volume food processor or super-powered blender.
3. Dump your dried ’shrooms in the food processor and pulse a few times to chop them up uniformly. If the lid of your food processor isn’t on tight, a fine mist of mushroom dust will erupt from the crack, so check the seal before you continue blitzing.
4. Next, turn the processor on for 2 minutes or as long as it takes for the mushrooms to break down into a fine powder. (If you use a super-charged blender like a Vitamix, you’ll finish in less time.) 
5. In a large bowl, combine the powdered mushrooms, salt, red pepper flakes, dried thyme, and freshly cracked black pepper. Stir well to mix thoroughly. Once the red pepper flakes are evenly distributed, you’re all set!
6. If you’re packaging this magical seasoning salt for your friends, print a set of labels on a full sheet of sticker paper. Carefully cut them out and stick them on 12 mini jars. 
7. Scoop out a scant ⅓ cup of the Magic Mushroom Powder, and place it on a piece of parchment paper. Pull up the sides of the parchment and use it as a funnel to transfer the seasoning salt into each jar.

Notes

Warning: Do not open the container immediately after switching off your processor. A mushroom cloud will literally explode out of the top and you’ll find yourself coughing up Magic Mushroom Powder for the next few minutes. Instead, be patient and let the powder settle before you open it.

cuisine condiment, italian, paleo, whole30, gluten-free, seasoning

Recipe by Nom Nom Paleo® at https://nomnompaleo.com/post/105333542218/magic-mushroom-powder-diy-holiday-gift

Brownie Cookies - Smitten Kitchen

 

The Browniest Cookies

1/2 cup (4 ounces or 115 grams) unsalted butter
4 ounces (115 grams) unsweetened chocolate, chopped
1 cup (190 grams) dark or light brown sugar
2 tablespoons (25 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1/2 cup (45 grams) unsweetened cocoa powder, any kind will work
1 cup (130 grams) all-purpose flour
2/3 cup (115 grams) chocolate chips or bitter- or semisweet chocolate, chopped into chunks

Melt butter and unsweetened chocolate together — you can do this on the stove over very low heat, stirring constantly, in a double-boiler or in the microwave in 30-second bursts, stirring between each — and taking the chocolate out when it’s almost, but not fully, melted. Off the heat, stir until it is.

Whisk sugars into melted butter and chocolate, then eggs, one at a time, then vanilla. Whisk in baking soda and salt. If your cocoa powder is lumpy, sift it right onto the surface of the batter, other wise, just add it to the bowl. Add flour, too, and then stir until just combined. Add chips or chocolate chunks and stir until combined.

Place bowl in the fridge for about 30 minutes, and up to a few days. Shorter than 30 minutes, you can bake it right away but they keep better shape once chilled and are easier to scoop. Longer than 30 minutes, they become difficult to scoop, but you can let them warm up slightly before you do.

Heat oven to 350°F (175°C).

Scoop into about 1 1/2- to 2-tablespoon sized mounds and space evenly on parchment- or nonstick baking mat-lined baking sheets, allowing room for them to spread a little. Bake for 11 to 12 minutes, at which point they will still definitely look underbaked, but you should take them out if a fudgy-centered cookie is your goal. (Of course it is!) Let set on baking sheets for a few minutes before carefully transferring to a rack to cool the rest of the way before eating. Ha ha, just kidding. You can eat one right away, but you’ll probably want a glass of milk nearby.

Do ahead: The cookie dough keeps in the fridge for up to a week and longer in the freezer. If you’d like to turn these into a slice-and-bake cookie, after 20 to 30 minutes in the fridge, scrape dough onto a sheet of parchment or waxed paper and form into a 1 1/2- to 2-inch thick log. Wrap in plastic and freeze until needed. Be sure to cut them on the thick side before baking, so your cookie isn’t too flat.

Her brownie recipe:
https://smittenkitchen.com/2012/08/my-favorite-brownies/