Food anyone? Maybe a cookbook in the works? Who knows. Just go to the kitchen now and do these.
Sweet Orange BBQ Turkey and a side of Fresh Garden Veggies (with a Garlic Basil Buttermilk Dressing)Brian Gerard : 07/13/2017 : FoodThings
Serves 2-4 depending how hungry everyone is.
2/3 cup ketchup
1/4 cup orange juice (no pulp)
3 Tbsp snipped fresh
cilantro… eww… not for me. I go with parsley, kids.
4 cloves of garlic, minced
1/4 tsp ground cumin
1/4 tsp black pepper
1 turkey breast tenderloin (about 1 pound), split in half horizontally; or 4 skinless, turkey breasts, skin removed
1/4 tsp. of sea salt
2 Tbsp of mayo
1 Tbsp of cider vinegar
1/3 cup of buttermilk
2 Tbsp. of fresh basil all snipped up.
Some tomatoes, thinly sliced
1 cup of thinly sliced cucumber
Whatcha Gotta Do:
- In a wee little saucepan combine ketchup, orange juice, 2 tablespoons of the
cilantroparsley, 2 cloves of the garlic, cumin, and black pepper. Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, for 5 minutes. Transfer 1/3 cup of the sauce to a small bowl and keep remaining sauce warm.
- Either grill or broil in the oven your turkey pieces. Cook for about 12 minutes per side (depending on thickness). With about 2 minutes left on the last side, brush on that 1/3 cup of BBQ sauce.
- Slice turkey and serve with remaining sauce. Garnish with remaining 1 tablespoon
- You are gonna put it on a plate with this (that you made earlier while the turkey was cooking – always read ahead!):
- Make a paste of the remaining garlic cloves by smushing them with the side of your knife.
- In a bowl, whisk the garlic with the mayo until smooooth.
- Whisk in the buttermilk.
- Stir in the basil.
- Pour the dressing over some tomatoes and cucumbers, arranged nicely on plates.
Serves 4. And only 4, damnit.
2 tsp of olive oil
1 great onion grated
1/4 lb of firm tofu… (yeah, they don’t sell it that way so about a third of the standard cube-blob)..grated
1/2 of a zucchini grated
2 garlic cloves…minced up
1/4 of tomato sauce or an 8 oz can of such
1/2 tsp of salt
1/4 tsp of freshly ground black pepper
1/4 cup of plain breadcrumbs
2 Tbsp of those same breadcrumbs because I couldn’t do the math to combine it with the above amount
2 Tbsp of sunflower seeds… no shells.
4 buns of whole-wheat or sprouted wheat or something healthy
Whatcha Gotta Do:
- Heat your oven up to 400° F.
- Grease up a cookie sheet with some non-stick spray.
- In a big skillet, heat up the oil over medium-high heat.
- Add the onions and cook for about 3 minutes.
- Add the grated tofu, the grated zucchini, and minced garlic. Cook until soft…about 5 minutes.
- Slop in the tomato sauce and add the salt and pepper. Let it get thick. About 4 minutes.
- Stir in ALL the breadcrumbs and sunflower seeds.
- Take off the heat and let it cool to room temperature.
- Make 4 patties… you know how to do that right? Put them on the cookie sheet and bake about 10 minutes on each side.
- Serve on the buns (I add a piece of gouda/basil cheese.).
Serves about 7 and 3/4.
2 Tbsp. of vegetable oil
1 sweeeeet onion, chopped up
2 jalapeño peppers, deseeded and diced… for giggle, rub your eyes while doing this
2 large garlic cloves, minced
2 tsp. of ground cumin
Some salt and some pepper
6 cups of broth, preferably chicken
4 corn tortillas, cut into little strips
1/4 cup fresh parsley… some folks use cilantro but I hate that stuff. Yuck.
1 roasted chicken from the supermarket, shred off about a pound of meat
1 cup of grits made in advance or 1/4 cup of uncooked (add 20 minutes to cooking time below)
Whatcha Gotta Do:
- Get a big pot and heat the two Tbsp of oil.
- Add in the onion, the jalapeños, the cumin, and the garlic. Season it with the pepper and the salt. Cover and cook for 5 minutes over medium heat.
- Pour in the broth and those tortilla strips, bringing to a boil and then simmer for 5 minutes.
- Add the parsley and pour it all in a blender (or use a stick blender one if you are all fancy-schmancy). Blend it all up, mama.
- Take your soup goop and add the chicken and grits. Heat on low for about 5 minutes. (Longer if you are using dry grits…about 20 min… maybe even add a quick boil.)
- Put it in bowls. Dollop on some sour cream and add chips.
1 Big Ass Sweet Potato
4 Slices of yummy bacon goodness
1/2 cup chopped green pepper
3 Tbsp. oh so finely chopped onion
1/2 cup of shredded (gnarly) cheddar cheese
2 oz of shredded (probably by you) gouda cheese… smoked is fine, dude
1 3/4 cups of egg or “egg product”…. like the Egg Beaters but we don’t condone violence
1/2 cup of fat-free milk
1/4 tsp. of hot pepper sauce (I used the beer -based stuff from here.)
Pretty parsley leaves for some art-deco
Whatcha Gotta Do:
- Get a pie plate and spray it with some swell cooking oil.
- Heat oven to 325° F.
- Peel and slice your sweet potato (give thanks for it’s goodness while doing) and place it in baking dish. Toss in 2 Tbsp. of water and nuke for about 5 minutes. Make sure you cover it with plastic wrap… and pop a few holes in it. Let that cool when done.
- Take the sweet potato and arrange it in the bottom and up the sides of the pie plate (like you are making a pie, duh). It’s okay and good to overlap.
- Sprinkle on the bacon you crisped up earlier (What? You didn’t? Go cook 4 pieces until crunchy and then crumble. This is why we read the whole recipe ahead of time.)
- Throw on the green pepper and onion. Top with the cheesy goodness.
- Whisk together the egg stuff, milk, and hot pepper sauce.
- Pour it over your veggies and cheese in the pie plate.
- Bake it in the oven for around 45-50 minutes. Stick it with a knife or toothpick and if nothing attaches itself, you are done!
- Cool for 10 minutes (on a wire rack if you have one).
- Slice it up. Decorate with the pretty parsley.
Serves about 4-ish.
1-lb. Pork Tenderloin
2 cloves of chopped garlic
3 green onions
2 Tbsp. of Apricot preserves (jam will do)
2 tsp. of soy sauce
2 tsp. of finely chopped (this means you chop) chipotle peppers in adobo sauce
2 medium zucchini
1 Tbsp. olive oil
A smidge of salt
A smidge of pepper
2 Tbsp. of snipped (get those scissors going) parsley
Whatcha Gotta Do:
- Slice up those green onions. Separate the white parts from the green parts.
- In a small bowl, mix together the white parts of the onions along with the apricot preserves, the soy sauce, and the chipotle pepper. Nuke that mixture from 30-60 seconds until it is warm and smells yummy.
- Chop the ends off your zucchini (hey, now). Cut lengthwise into a bunch of fun-size pieces. Brush with olive oil and sprinkle on some salt and pepper.
- Now go fire up a grill or preheat your oven to 350°F. Trim your tenderloin and poke the pieces of garlic into it. (You may need to push them in with a knife.) You need to get the pork to about 145°F so on the grill this takes about 25 minutes (use indirect heat if you don’t want it crispy) and about 50 minutes in the oven.
- With about 5 to 10 minutes left, brush on about 2 Tbsp. of apricot-chipotle sauce you made.
- With about 10 minutes left, toss the zucchini onto the grill or into the oven.
- Let the pork rest for 5 minutes and then slice.
- Plate some slices of pork with a few “spears of zucchini. Pour on some of the remaining apricot sauce. Sprinkle with the green onion pieces and parsley.