Roasted Brussels Sprouts

Servings4 servings

Ingredients

• 1 pound Brussels Sprouts Cleaned and trimmed
• 3 cloves garlic peeled & sliced *See the notes section before starting
• ¼ cup Parmesan Cheese Freshly grated
• salt and freshly ground black pepper To taste
• 3 tablespoons good quality olive oil

Instructions

1. Preheat the oven to 400°F/200°C.
2. If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.
3. Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil.  Toss to coat.
4. Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.

Notes

• *This recipe makes very crispy garlic.  In some ovens, it could burn or become bitter.  If you are worried about the garlic getting too dark for your liking, slice it thin and add at the last 5-7 minutes of cooking time, coated in a little oil, and scattered around the pan.
• For less crispy cheese, add it for the last 10 minutes.
• To keep your sprouts from sticking, line your pan with nonstick foil or baking paper.
• Dry your Brussels sprouts well.   The drier they are, the crispier they’ll be. If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.
• For crisper sprouts, spread them out on the pan without too much touching. Overcrowding causes you to steam the Brussels sprouts instead of roasting them.
• Cut the sprouts into even-sized pieces if you want them to have a similar texture. 
• Be sure to start with a hot oven to help the sprouts crisp on the outside and soft on the inside.
• Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance, you may think it looks burnt out of the oven, but once you taste it, you’ll know those little “burnt” areas are the best-tasting parts!
• When using untrimmed Brussels sprouts, trim off the dry part of the stem at the base of the sprout and any loose outer leaves. 
• For an extra caramelized area, place the sliced Brussels sprouts cut-side down on the pan.  This will give a larger browned surface area.
• Leave smaller sprouts whole to avoid overcooking.
• On smaller sprouts that don’t need to be halved, slice a cross in the stem (see the video). The stem is the toughest part of the Brussels sprout, and the cross allows them to cook at the same rate as the tender area.
• For an extra kick of flavor, try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.
• Be sure to taste and season well before serving.

From: https://www.errenskitchen.com/the-best-brussels-sprouts-of-your-life/

Bo Kho (Vietnamese Beef Stew)

Ingredients
Beef Marinade

• 2.2lbs beef (shank, oxtail, boneless rib, chuck, blade roast or sirloin tip - see notes)
• 1 kiwi (smashed)
• 1 can of cola (355 ml, approximately 1 ½ cups)
• 2 inch ginger (cut roughly into strips)
• 2-3 garlic cloves (roughly chopped)
• 1 onion (cut into slices)
• 2 teaspoons five spice powder
• 1 teaspoon fish sauce

Bo Kho Stew

• 2 inch fresh ginger (sliced thickly)
• 4 cloves garlic (roughly chopped)
• 1-2 onions (sliced)
• 2 stalks lemongrass
• 1 cinnamon stick (2 inch long)
• 3-4 star anise
• 3 bay leaves
• ¼ cup tomato paste (add an additional 2 tablespoons if you want a thicker stew)
• 2-3 tablespoons butter
• 3 tablespoons fish sauce (adjust to taste)
• ¼ cup shaoxing cooking wine (or dry sherry)
• 2 large carrots
• 4 cups low sodium beef broth (32oz)

(Optional) If You are Transforming it to a Noodle Soup

• 1-3 cup beef broth (add more if you like a thinner soup for noodles)
• fish sauce (adjust to taste)

Garnishes

• ½ white onion (or any sweet onion, thinly sliced - don't skip this, it really adds a lot of flavor to the final dish)
• fresh basil
• lime wedges
• crispy deep fried shallots

Instructions
Marinate the Beef

1. Cut the beef into 1 ½ inch pieces and place it in large bowl
2. Roughly chop 2-3 garlic cloves and 1 onion and place it in the bowl
3. Cut a 2 inch piece of ginger and, cut them into thick matchsticks, and place them in the bowl
4. Add the 2 teaspoons five spice powder, 1 teaspoon fish sauce and 1 can of cola in the bowl
5. Peel 1 kiwi and smash it with the fork, put the smashed kiwi in the bowl
6. Mix everything well and marinate it overnight in the fridge. If you're pressed for time, marinate it for at least 4 hours in room temperature.
7. It's important not to marinate it for more than 24 hours because kiwi is a very strong meat tenderizer, and it may tenderize the meat too much and make it mushy.

Stew

1. Once you are done marinating, remove the marinating beef from the fridge, drain and discard the liquid.
2. Discard the aromatics (the onions, garlic and ginger). Don't worry we use fresh arromatics for the stew.
3. Let the beef sit in room temperature for an hour, this will help with the browning of the beef since the beef won't be as cold.
4. While we are waiting for the beef, peel and slice 1-2 onions and set it a side
5. Peel and roughly chop 4 cloves garlic and set it a side
6. Cut out 2 inch ginger, and slice it and set it a side.
7. Peel and chop 2 large carrots into 2 inch chunks and set it aside
8. Peel the dried outer layer of 2 stalks lemongrass and cut off the dried tips at the top and discard it. Wash the lemongrass to remove any sand. Cut the lemongrass into 2-3 inch chunks and smash it with a rolling pin or the blunt back of your knife to release the oils.
9. Putting It Together
10. Place a large heavy bottom pot or a dutch oven over the stove on medium heat and add a bit of oil with 2-3 tablespoons butter
11. When the pot is hot, add the beef in one at a time, careful not too crowd it too much. Brown the beef in batches. (The beef browns better if you touch it less, it gives it a chance to form a crust)
12. Once all the beef has browned, add all the beef back in and add in the chopped onions, garlic, ginger, lemongrass, 1 cinnamon stick and 3-4 star anise and toast it with the meat for about 5 minutes
13. Add in ¼ cup tomato paste and mix everything well, cook for another 2-3 minutes
14. Add in ¼ cup shaoxing cooking wine, 4 cups low sodium beef broth and 3 bay leaves and gently scrape the bottom of the pan if there are brown bits stuck to the bottom (this is flavor).
15. Bring it to a boil. Once it has started boiling, reduce the heat to low and put a lid on it and let it simmer. Set a timer for 2 ½ hours. (If you are using oxtail or beef shank, you will need to cook it a lot longer, by approximately 1 hour more)
16. Once 2 ½ hours have passed, stir the stew and check the beef for tenderness. If it is still tough continue to cook it for another 30 minutes. If the stew needs more liquid, add more beef broth or water.
17. Once it is tender, add in the carrots and continue to cook it for another 30 minutes with the lid on until the carrots are soft
18. Add 3 tablespoons fish sauce and adjust it to your taste
19. Pick out the lemongrass, star anise, and bay leaves and discard them.
20. Ladle some stew into a bowl and serve with a Vietnamese baguette or with rice.

(Optional) Making It Into A Beef Noodle Soup

1. Once the stew is done, add in 1-3 cup beef broth (depending on how thin you want the soup)
2. Add fish sauce to taste
3. Serve with noodles and thinly sliced sweet onions. Garnish with lime wedges and thai basil.

Notes

1. If you use beef shank or oxtail, you will need to increase the cooking time, since they are tougher cuts of beef. Definitely worth it though.
2. If you use oxtail, you will get less meat if you use 1.5kg of oxtail since the majority of the weight will come from the bones. 
3. If you like your beef stew spicy, you can add 1-2 Thai chilies into the stew while the beef is braising.
4. It's important not to marinate it for more than 24 hours because kiwi is a very strong meat tenderizer, and it may tenderize the meat too much and make it mushy.

From: https://pupswithchopsticks.com/bo-kho-vietnamese-beef-stew/

Crispy Chickpeas With Beef

Yield: 4 servings

Ingredients

• ½ to 1pound ground beef or other meat
• 4 cups cooked chickpeas (about 1 28-ounce can), drained (reserve 1 cup liquid)
• 2 teaspoons ground cumin
• 1 ancho or chipotle chile, soaked, stemmed, seeded and minced; or 1 teaspoon good chile powder
• 2 teaspoons minced garlic
• Salt and pepper
• 1 tablespoon extra virgin olive oil
• Minced cilantro or parsley for garnish (optional)

Preparation

1. Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
2. Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
3. Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.

From: https://cooking.nytimes.com/recipes/8024-crispy-chickpeas-with-beef (firewall)

Lentil Bolognese

Servings: 6

Ingredients

• 1 ½ tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme (or use more oregano)
• 1 ½ teaspoons kosher salt, plus more to taste
• Freshly ground black pepper to taste
• 1 (5.3-ounce) (150g) tube of tomato paste (see note 1)
• 1/2 cup (120 mL) dry red wine (optional, see note 2)
• 3 cups (720 mL) vegetable broth
• 1 cup (185g) red lentils, soaked (see step #1)
• ¼ cup (32g) walnuts (or pecans), crushed finely
• 1 (14.5-ounce/410g) can of crushed tomatoes or whole peeled tomatoes, crushed by hand (see note 3)
• 12-16 ounces (340-454g) long, wide pasta (such as tagliatelle, pappardelle, or fettuccine; or tube pasta such as rigatoni or penne rigate; or gnocchi)(see note 4)
• 1 tablespoon high-quality balsamic vinegar (see note 5)
• Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)

Instructions

1. Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.)
2. Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan, and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes.
3. Add the garlic, thyme, oregano, 1 1/2 teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds.
4. Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color.
5. Optional: If using the red wine, pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy.
6. Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot and stirring the broth into the tomato paste to combine. Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.
7. Add the crushed tomatoes and simmer for another 15-20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking.
8. If using crushed tomatoes, you may need to add a little water or lower the heat as needed to prevent burning.
9. I prefer to cook for 20 minutes for a more developed flavor.
10. Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook until just al dente. Reserve a ladle or so of pasta water (may not need it). Drain the pasta but do not rinse it.
11. Taste the bolognese for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar (or sugar, see note 5), and stir to combine.
12. Add the hot cooked pasta to the bolognese and toss until well coated in the sauce, adding a bit of pasta water as needed to ensure the sauce coats the noodles. Garnish with chopped parsley or basil, if using.
13. Note: If you're not serving all of the bolognese at this time, transfer the amount of bolognese sauce you'd like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover bolognese sauce separately in the fridge.

Notes

1. As mentioned in the post, this recipe is best with tomato paste from a tube, not canned tomato paste.
2. Dry red wines include malbec, chianti, tempranillo, sangiovese, merlot, cabernet sauvignon, pinot noir, and syrah. See the "tips" section for recommended vegan-friendly brands.
3. For the best tomato flavor, use whole peeled tomatoes and crush them by hand. Crushed and whole peeled tomatoes are hard to find in 14.5 ounce cans, so I usually use half of a 28-ounce can.
4. Read the package ingredients to ensure the pasta is egg-free!
5. If you don’t have a high-quality balsamic vinegar, you can (a) omit or (b) substitute with 1-2 teaspoons of sugar (brown, coconut, or cane sugar; start with just 1 teaspoon, then taste, and add more as needed).

From: https://rainbowplantlife.com/10-ingredient-vegan-red-lentil-bolognese/#wprm-recipe-container-5570

Mango Avocado Salad

4 servings

Ingredients

For the Dressing

• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons honey
• ½ teaspoon cumin
• ¼ teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Salad

1. 2 mangoes chopped
2. 2 avocados chopped
3. 2 tablespoons cilantro chopped

Instructions

• In a large serving bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt and pepper until well combined and emulsified.
• Add the mango, avocado, onions and cilantro on top and toss to combine evenly. Serve immediately.

Based on: https://feelgoodfoodie.net/recipe/avocado-mango-salad/#wprm-recipe-container-54992

Hong Kong Char Siu pork/wonton noodle soup

Soup + char siu + wontons + egg noodles + baby bok choy

For Soup:

Ingredients:

• 4 cups chicken stock
• 6 cups of water
• Soup bone
• 3 tablespoon light soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon ground white pepper
• Salt, to taste

Directions:

1. Cook altogether, simmer covered for 2 hours

Easy Char Siu (Chinese BBQ pork, 叉烧)

Ingredients 

• 2 pork shoulder steaks (aka pork butt), about 350g/12oz, see note 1

For the marinade

• 4 tablespoon Char Siu sauce, see note 2
• 1 tablespoon oyster sauce
• 1/2 tablespoon light soy sauce
• 1/4 teaspoon Chinese five-spice powder
• 4 cloves garlic, finely sliced
• 5 slices ginger
• 2 teaspoon honey

Instructions 

Marinate the meat

1. Put pork steaks in a resealable plastic bag. Add all the ingredients for the marinade.
2. Squeeze out air then seal the bag. Rub around for an even coating. Store in the fridge for at least 6 hours (ideally overnight).
3. Take the meat out of the bag right before roasting. Keep the marinade for later use.

Roasting

1. Preheat the oven at 425°F/220°C/Fan 200°C.
2. If using a baking tray with a wire rack that fits inside, fill the tray with hot water (lower than the rack) and put the steak on the rack. Place the tray in the middle of the oven. Alternatively, place a large tray with hot water at the bottom of the oven. Then place the steak on the middle rack of the oven.
3. Leave the meat to roast for 15 mins. Take out and flip it over. Brush some marinade then put back into the oven (Make sure there is always enough water in the tray).
4. Cook another 10 mins. While waiting, mix 2 teaspoons of honey with 2 teaspoons of the marinade.
5. Then increase the oven temperature to 460°F/240°C/Fan 220°C. Take out the meat. Brush with the honey mixture.
6. Put back into the oven for 5 mins. Then brush the other side with the honey mixture. Roast for a final 3 mins.
7. Leave the meat to rest for 5 mins then slice and serve it in your preferred way.

Notes

1. Pork choices. The ideal cut of pork should have a small amount of fat for a moist taste. Pork shoulder steak (aka pork butt) is a great choice. You may use other cuts, e.g. pork belly if you prefer.

Based on: https://redhousespice.com/wonton-noodle-soup/ and https://redhousespice.com/char-siu-chinese-bbq-pork/

Gochujang Chicken Burgers with Kimchi Bacon Jam

Ingredients

• 1 lb. ground chicken
• 1/2 cup panko breadcrumbs
• 2 tablespoons gochujang sauce (I use this one)
• 1/2 teaspoon garlic powder
• 1 teaspoon coarse kosher salt
• avocado oil or olive oil for frying

Kimchi Bacon Jam:

• 6 slices bacon, cut into small pieces
• 1 1/2 cups kimchi, cut into small shreddy pieces (my personal preference for texture!)
• 2 tablespoons brown sugar

Burger Extras:

• Buns
• Cheese (optional - I use gouda cheese)
• Cilantro or greens
• Mayo
• Cucumber slices

Instructions

1. Kimchi Bacon Jam: In a large skillet over medium heat, add the bacon pieces. Fry until golden and crispy and fat has rendered. Drain off some of the oil (optional) and add the kimchi and brown sugar to the pan. Sauté for 3-5 minutes until caramelized and bubbly.
2. Chicken Burgers: Mix the chicken, panko, gochujang, garlic powder, and salt until well-combined. Form into 4-5 burger patties.
3. Make the Burgers: Transfer burgers to a large skillet. Add a swish of avocado oil and pan-fry until golden on the exterior and 165 degrees on the interior.
4. Assemble the Burgers: Toast your buns on the skillet; serve burgers on toasted buns with a layer of kimchi bacon jam, greens of choice, and mayo. So, s0 good.

From: https://pinchofyum.com/gochujang-chicken-burgers-with-kimchi-bacon-jam

Honey Mustard

Ingredients 

• ½ cup mayonnaise
  
• 2 tablespoons honey
  
• 2 tablespoons prepared yellow mustard
  
• 1 tablespoon Dijon mustard
  
• ½ tablespoon lemon juice

From: https://www.allrecipes.com/recipe/173697/yummy-honey-mustard-dipping-sauce/

Bistec Encebollao

Servings: 6

Ingredients

• 2 pounds beef sirloin steak, thinly sliced against the grain
• 2 large white onions, sliced into rings
• 1 cup beef stock
• ½ cup olive oil
• ¼ cup distilled white vinegar
• 2 tablespoons minced garlic
• 1 (.18 ounce) packet Sazón seasoning
• 1 teaspoon salt
• 1 pinch dried oregano

Directions

1. Combine steak, onions, beef stock, olive oil, vinegar, garlic, Sazón seasoning, salt, and oregano in a large resealable plastic bag; toss to coat steak with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator at least 4 hours up to 2 days.
2. Transfer steak and marinade to a large deep skillet; bring to a boil. Reduce heat to low; cover and simmer until steak is fork-tender, about 40 minutes.

Note: Use any cut of steak when making the bistec encebollao, an easy beef and onion Puerto Rican stew recipe. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking, serve it with white rice and tostones. Water can be used in place of beef stock if desired.

From: https://www.allrecipes.com/recipe/152032/bistec-encebollao/

Sazon Seasoning

 Serves: 12 packets (1 1/2 t)

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground anatto seeds (achiote) or turmeric
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons oregano
1 tsp ground black pepper

From: https://www.skinnytaste.com/homemade-sazon-seasoning-mix/

Chocolate Chip Banana Bread

Ingredients

• 1/2 cup unsalted butter, (8 Tbsp), softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 3 medium/large bananas, (very ripe), about 1 3/4 cups mashed
• 1/2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet chocolate chips, divided, or mini chocolate chips or chunks

Instructions

1. Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D)
2. Cream Butter and Sugar – In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs.
3. Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended. 
4. Whisk together dry ingredients in a separate bowl: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to the mixing bowl and mix until incorporated. 
5. Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool. 

From: https://natashaskitchen.com/chocolate-chip-banana-bread/

Copycat Raising Canes chicken tenders

Ingredients
Chicken Tenders

• 1 large egg
• 1 1/2 cups buttermilk
• 5 tsp. kosher salt, divided
• Freshly ground black pepper
• 2 lb. chicken tenders
• 2 1/2 cups (300 g.) all-purpose flour
• 1/2 cup cornstarch
• 1 1/2 tsp. paprika
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• Vegetable oil, for frying (4 to 6 cups)

Cane's Sauce (from CJ Eats recipes)

• ¾ cup mayonnaise
• 1/3 cup ketchup
• 1/2 tsp black pepper, finely cracked
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tablespoon Worcestershire sauce

Directions
Chicken Tenders

1. In a large bowl, whisk egg, buttermilk, 2 tsp. salt, and a few grinds of pepper. Add chicken and toss to coat. Cover bowl and refrigerate at least 2 hours and up to overnight.
2. In a large shallow bowl, whisk flour, cornstarch, paprika, garlic powder, onion powder, a few grinds of pepper, and remaining 3 tsp. salt.
3. Into a large, heavy pot fitted with a deep-fry or candy thermometer, pour oil to a depth of 2". Heat over medium-high heat until thermometer registers 350°.
4. Working one at a time, remove chicken from marinade, letting excess drip off. Toss in flour mixture until coated. Dip into marinade again, then toss in flour mixture once more. Arrange on a baking sheet.
5. Working in batches and adjusting heat to maintain oil temperature, fry chicken, turning occasionally, until deeply golden and an instant-read thermometer inserted into thickest part registers 165°, 3 to 4 minutes. Transfer to a wire rack.
6. If chicken is not fully cooked in fryer, bake at 400deg for 15 min (~10min in convection oven).

Cane's Sauce
Mix everything. Refrigerate

Chicken recipe from: https://www.delish.com/cooking/recipe-ideas/a64644428/copycat-raising-canes-chicken-and-sauce-recipe/

Sauce recipe from: https://cjeatsrecipes.com/raising-canes-sauce-copycat/

Garlic Confit Recipe

Ingredients

• 10 heads of garlic cloves peeled, around 2 3/4 cups (I highly suggest buying pre-peeled garlic)
• 8-10 sprigs of fresh rosemary
• 1 tbsp. black peppercorns
• 2 small bay leaves
• 2 ½ cups pure olive oil
• 1/2 tsp Kosher salt

Instructions

1. To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
2. Use a slotted spoon to transfer
3. the garlic to a large jar and store for up to 3 weeks in the fridge.

Based on: https://www.foodbymaria.com/garlic-confit-recipe/

Japanese Beef Curry (or any meat of your choice)

Yield: 6

Ingredients

• 2 lbs beef chuck roast, cut into 2 inch chunks
• 1.5 onion, chopped
• 2 potatoes, cut into large chunks
• 2-3 carrots, cut into large chunks
• 4oz box curry roux
• 3 cloves garlic, chopped
• 2 tsp fresh ginger, chopped
• 1 Tbsp ketchup
• 1 Tbsp worcestershire sauce
• 1 Tbsp soy sauce
• 1 Tbsp apricot jam or preserve
• 2-3 Tbsp oil
• Salt to taste
• Pepper to taste

Instructions

1. Season beef chunks with salt and pepper. Heat oil in a large pot over medium high heat. Add beef chunks and sear till they get a brown color all over. Plate them out. Do not overcrowd, cook in batches if necessary.
2. In the same pot, sauté chopped onions till golden brown. Add in garlic and ginger and cook for a couple of minutes.
3. Add in potatoes and carrots, along with beef chunks and mix well. Stir in 3.5 to 4 cups of water and bring it to a boil. Lower the heat to medium low and simmer, covered, for 45-50 minutes, stirring occasionally. Cook till meat is tender.
4. Add in curry roux and stir till it dissolves. Add in ketchup, soy sauce, worcestershire sauce and apricot jam. Cook for 10-15 additional minutes.

From: https://gypsyplate.com/japanese-beef-curry/

Garam Masala Recipe

Ingredients

• ½ cup (35 grams) coriander seeds (daniya)
• ¼ cup (30 grams) cumin seeds (jeera)
• 2 tablespoons (17 grams) green cardamoms (elaichi)
• 2 tablespoons (12 grams) cloves (laung)
• 1 tablespoon (9 to 10 grams) black pepper corn (kali mirch)
• 8 grams (8 pieces) cinnamon (∼ 3 inch each, use Ceylon cinnamon, cut down to half to use cassia)
• 4 medium (1 gram) dried bay leaves (tej patta)
• 3 (4 grams) star anise (chakri phool, helps in digestion)
• 1 tablespoon (8 grams) fennel seeds (saunf, avoids acidity)
• ½ small (2 grams) nutmeg ( jaiphal, helps in digestion)
• 3 to 4 (3 to 4 grams) black cardamoms ( badi elaichi, for flavor, refer notes)
• 3 strands mace (javitri/japatri, for flavor)

Preparation
Roast Spices

1. A word of caution- do not toast the spices on high heat or burn them. Heat a pan & add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
2. Roast them on a low heat without burning until they begin to smell good & turn crunchy. Transfer to a large tray/plate.
3. Add coriander seeds and roast on a low heat until they turn slightly deep golden or light brown but not burnt. They smell good & turncrunchy when they are ready. Transfer this as well to the plate.
4. Add fennel seeds & dry roast until aromatic. They don't need to be toasted for long. Transfer these to the same cooling tray. Add cumin &repeat roasting until cumin begins to smell good & the color changes slightly deeper but not burnt.
5. Transfer to the same plate and cool completely.

Grind

1. Add all these spices to a spice grinder jar. Grind to a fine powder, in intervals of 40 to 60 seconds.
2. If you do not own a powerful grinder, sieve the garam masala and powder the coarse spices again. If you have a small grinder, grind in 2batches.
3. Store this garam masala powder in an air tight dry glass jar.

From: https://www.indianhealthyrecipes.com/punjabi-garam-masala-powder-recipe/

Palak Paneer Recipe

Ingredients

• 150 grams (1¼ cups) paneer (Indian cottage cheese)
• 3½ to 4 cups (100 to 120 grams) palak (spinach)
• 2 tablespoons oil (or half oil & half butter)
• 2 green chilies (deseeded) (less spicy kind)
• ¾ cup (90 grams, 1 small) onions (fine chopped)
• ½ cup (1 small) tomatoes (deseeded & chopped or pureed)
• ¾ teaspoon ginger garlic paste (read notes for substitute)
• ½ teaspoon salt (use as per your taste)
• 8 to 10 cashew nuts (read notes for substitutes)
• ½ to ¾ teaspoon garam masala (adjust to taste)
• ½ teaspoon kasuri methi (dried fenugreek leaves) (skip if you don't  have)
• ¼ cup water to blend spinach
• ¾ cup water to cook the gravy
• 3 tablespoons cream (can sub w/evaporated milk) (optional)
• ⅛ teaspoon cumin seeds (jeera) (optional)

Whole spices

• 2 green cardamoms (elaichi) (optional)
• 1 inch cinnamon (dalchini) (optional)
• 2 cloves (laung) (optional)

Instructions
Preparing the Spinach

1. Pluck only the young & tender spinach leaves and discard the stems as they may leave a bitter taste. If using baby spinach you can use the stems as well.
2. Heat half tablespoon oil in a pan. Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away. OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins. Then immerse in ice cold water. Drain completely.
3. Cool this completely. Blend this along with water to a smooth puree. The puree should be smooth and thick. You may add 1 to 2 tbsps more water to help in blending.

Cooking

1. Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & cumin seeds.
2. When the spices begin to sizzle, add onions and fry till they turn transparent to golden.
3. Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice.
4. Then add tomatoes with salt. Saute until they break down and turn mushy.
5. Add garam masala & saute until the masala smells good. This maytake 2 mins. (for a smoother curry refer notes)
6. Pour water and cook covered until onions are completely soft. There should be some water left in the pan. (for consistency check video)
7. Lower the flame, add kasuri methi and pureed spinach. Mix well and cook until it begins to bubble for about 2 to 3 mins. If the curry is too thick you may add a few tbsps of hot water.
8. Avoid overcooking. Add paneer & mix well. Turn off and remove to aserving bowl. Optionally garnish with cream.
9. Serve palak paneer with naan

From: https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/

 

Kheer Recipe (Rice Kheer)

Ingredients

• 4 cups (1 liter) whole milk/ full fat (for instant pot 2½ cups milk) (refer notes)
• ¼ cup water (optional or use 1 tsp ghee to grease the pot, prevents burning)
• ¼ cup (50 grams) rice (basmati or any rice, or use ⅓ cup to cut down the cook time)
• 2 - 4 tablespoons (50 to 65 grams) organic sugar (4 tbsps for moderate sweetness)
• ½ teaspoon cardamom powder (or about 2 to 3 pods powdered)
• ¼ cup unsalted nuts - cashews, pistachios - roughly chopped or use silvered almonds
• 2 tablespoons sweet raisins (optional)
• 1 tablespoon ghee optional to fry nuts & raisins
• 1 pinch saffron or 1 tsp edible rose water or few drops of kewra water

Direction

1. Wash rice a few times & drain completely.
2. Pour water (if using) and milk to a heavy bottom pot or Dutch oven. Bring it to a boil on a medium heat and stir in the rice.
3. Continue to cook on a medium to low heat, until the rice is soft, completely cooked and lightly mushy. It takes about 25 to 30 mins. During this step, keep stirring every 3 minutes to prevent the milk getting scorched at the bottom.
4. Stir in the sugar and continue to cook until it turns thicker but is yet of flowy consistency. It takes about 10 mins. (Note: becomes thicker upon cooling down)
5. Taste test, if you want add more sugar & simmer for another 5 mins (If you add more). Stir in cardamom powder, saffron (optional) rosewater and chopped nuts.
6. Optional: If you prefer ghee in your rice kheer, heat ghee in a small pan and fry the nuts until light golden. Stir in the raisins & fry until plump. Pour that over the kheer.

Instant pot Rice Kheer

1. Press the saute button. Optional – add ghee to the inner pot of the Instant pot. Fry the cashews until light golden. Add raisins and fry for 30 seconds. Remove to a plate.
2. Pour water (to avoid burn) and milk. Stir in rice and sugar. Secure the lid of the instant pot. Position the steam release handle to sealing. Press the porridge button.
3. Set the timer to 18 mins. When it is done press cancel & switch off. Wait for the pressure to release naturally.
4. When the float valve drops, open the lid and stir in cardamom powder& rose water.
5. Rice kheer will be runny at this stage. For a thicker consistency cook on saute mode for a few mins until thick. It will thicken further aftercooling.
6. Transfer kheer to serving bowls & garnish with nuts & raisins. You canalso chill the rice kheer and serve.

Based on: https://www.indianhealthyrecipes.com/rice-kheer-recipe-chawal-ki-kheer/

Turmeric Rice Recipe (Indian Yellow Rice)

Ingredients (US cup = 240ml)

• 1 cups aged basmati rice (or jasmine rice)
• 1 tablespoon unsalted butter (or ghee)
• ½ teaspoon turmeric (prefer organic)
• 1 teaspoon ginger minced or paste
• 1 teaspoon garlic minced or paste
• 1½ to 2 cups stock or water (refer notes)
• ½ teaspoon salt (adjust to taste)
• ¼ to ½ teaspoon ground pepper or crushed black pepper
• ¾ teaspoon garam masala
  

To Garnish (optional)

• ¼ cup coriander leaves chopped
• ¼ cup nuts & raisins (optional) (refer notes)

Instructions

1. Rinse rice well a few times. Soak it for at least 15 mins. Drain the rice and set aside.
2. On a medium to low flame, heat butter in a pot. Add ginger garlic and saute for 30 to 60 seconds without burning or browning the garlic.
3. Add all the whole spices or garam masala, pepper and turmeric.
4. Add drained rice and regulate the flame to high. Fry the rice for about 2 mins stirring occasionally. Avoid stirring often as the rice grains will break.
5. Pour the stock or water & add salt. Taste test the water and add more salt as required. Bring the water to a rolling boil.
6. Simmer and cover the pot. Cook on a low heat until the rice is fully cooked.
7. When done fluff up the turmeric rice with a fork and garnish with coriander leaves. Serve with a curry, dal or a raita.

Notes

1. It is important to cook the entire dish on a low flame for the best flavor.
2. Rice to water ratio depends on the kind of rice used. Aged basmati rice takes up 2 cups of water/stock to cook 1 cup rice. If using new rice, use 1.5 cups.
3. Butter is the magic ingredient here. Do not substitute it with oil.
4. Spices – You can use any of your favorite spices. I also add about a tsp of ground fennel seeds or saunf. 
5. Herbs: I generally add about half cup of mint leaves along with the garlic and ginger. Since I did not have I skipped it. You may use that if you like the flavor of mint.
6. Green chilli: I have not added any chilli to the turmeric rice. You may add 1 chopped chilli along with ginger garlic if you wish.

From: https://www.indianhealthyrecipes.com/turmeric-rice/

Copy Cat Cane's Chicken Fingers and Sauce

YIELDS: 4 – 6 SERVING(S)

Ingredients

Chicken Tenders

• 1 large egg
• 1 ½ cups buttermilk
• 5 tsp. kosher salt, divided
• Freshly ground black pepper
• 2 lb. chicken tenders
• 2 ½ cups (300 g.) all-purpose flour
• ½ cup cornstarch
• 1 ½ tsp. paprika
• 1 tsp. garlic powder
• ½ tsp. onion powder
• Vegetable oil, for frying (4to 6 cups)

Cane's Sauce

• ¾ cup mayonnaise
• 3 Tbsp. ketchup
• 1 Tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• ¾ tsp. freshly ground black pepper
• ½ tsp. kosher salt
• ½ tsp. onion powder

Crinkle fries, for serving

Directions

Chicken Tenders

1. In a large bowl, whisk egg, buttermilk, 2 tsp. salt, anda few grinds of pepper. Add chicken and toss to coat. Cover bowl and refrigerate at least 2 hours and up to overnight.
2. In a large shallow bowl, whisk flour, cornstarch, paprika, garlic powder, onion powder, a few grinds ofpepper, and remaining 3 tsp. salt.
3. Into a large, heavy pot fitted with a deep-fry or candy thermometer, pour oil to a depth of 2". Heat over medium-high heat until thermometer registers 350°.
4. Working one at a time, remove chicken from marinade, letting excess drip off. Toss in flour mixture until coated. Dip into marinade again, then toss in flour mixture once more. Arrange on a baking sheet.
5. Working in batches and adjusting heat to maintain oil temperature, fry chicken, turning occasionally, untildeeply golden and an instant-read thermometer inserted into thickest part registers 165°, 3 to 4minutes. Transfer to a wire rack.

Cane's Sauce

1. In a medium bowl, stir mayonnaise, ketchup, Worcestershire sauce, garlic powder, pepper, salt, and onion powder to combine.
2. Arrange chicken on a platter. Serve with sauce and fries alongside.

From: https://www.delish.com/cooking/recipe-ideas/a64644428/copycat-raising-canes-chicken-and-sauce-recipe/

One Pan Chicken Bacon Gnocchi

Ingredients

• 6 slices bacon
• 2 (6- to 8-oz.) boneless, skinless chicken cutlets, cut into about 1/2"-thick strips/bite size
• 2 large garlic cloves, finely chopped
• 1/2 tsp. Italian seasoning
• Kosher salt
• Freshly ground black pepper
• 1 (16 oz.) pkg. potato gnocchi
• 1 cup heavy cream (can substitute half & half or evaporated milk)
• 1/2 cup low-sodium chicken broth
• 1/2 cup finely grated Parmigiano Reggiano
• Thinly sliced chives, for serving (optional)

Directions 

1. Crisp bacon in the oven - lay bacon on parchment paper over large cookie sheet; bake at 400 deg for 14 - 18min. Transfer to paper towels to drain. Let cool slightly, then transfer to a cutting board and crumble into small pieces.
2. Sprinkle salt and pepper on the chicken
3. Add 2 Tbsp of oil to a pan. Add chicken and cook over medium heat, turning occasionally, until cooked through, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in Italian seasoning.
4. Add gnocchi, cream, and broth. Return most of bacon to pan; reserve remaining bacon for serving. Stir to combine, then reduce heat to medium-low. Cover with a tight-fitting lid and cook 5 minutes. Uncover and continue to cook, stirring occasionally, until sauce is reduced and slightly thickened, about 5 minutes more; season with salt and pepper, if needed. Add cheese and stir until melted and creamy.
5. Divide gnocchi mixture among bowls. Top with reserved bacon and chives (if using).

Based on: https://www.saltandlavender.com/chicken-bacon-gnocchi/ (and others of same recipe)

Garam Masala

Ingredients

• 2 tablespoons (17 grams) green cardamoms
• 3 to 4 (3 to 4 grams) black cardamoms
• 4 medium (1 gram) dried bay leaves
• 3 (4 grams) star anise
• ½ small (2 grams) nutmeg
• 3 strands mace
• 8 grams (8 pieces) cinnamon (∼ 3 inch each, use Ceylon cinnamon, cut down to half to use cassia)
• 2 tablespoons (12 grams) cloves
• 1 tablespoon (9 to 10 grams) black pepper corn
• ½ cup (35 grams) coriander seeds
• 1 tablespoon (8 grams) fennel seeds
• ¼ cup (30 grams) cumin seeds

Preparation

1. A word of caution- do not toast the spices on high heat or burn them. Heat a pan & add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
2. Roast them on a low heat without burning until they begin to smellgood & turn crunchy. Transfer to a large tray/plate.
3. Add coriander seeds and roast on a low heat until they turn slightlydeep golden or light brown but not burnt. They smell good & turn crunchy when they are ready. Transfer this as well to the plate.
4. Add fennel seeds & dry roast until aromatic. They don't need to betoasted for long. Transfer these to the same cooling tray. Add cumin &repeat roasting until cumin begins to smell good & the color changesslightly deeper but not burnt.
5. Transfer to the same plate and cool completely.
6. Add all these spices to a spice grinder jar. Grind to a fine powder 
7. If you do not own a powerful grinder, sieve the garam masala and powder the coarse spices again. If you have a small grinder, grind in 2batches.
8. Store this garam masala powder in an air tight dry glass jar.

From: https://www.indianhealthyrecipes.com/punjabi-garam-masala-powder-recipe/

Butter Chicken

YIELDS: 6 – 8 servings
 
Ingredients
Chicken

• 1/3 cup plain whole-milk yogurt
• 2 cloves garlic, grated orfinely chopped (about 2tsp.)
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. garam masala
• 1 Tbsp. grated or finely chopped peeled ginger
• 2 tsp. kosher salt
• 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprikaplus 1/4 tsp. cayenne)
• 2 lb. boneless, skinless chicken thighs, cut into 1½" pieces

 Makhani Sauce & Assembly

• 5 Tbsp. unsalted butter
• ½ cup tomato paste
• ½ serrano chile, seeded, finely chopped
• 1 Tbsp. grated or finely chopped peeled ginger
• 1 tsp. garam masala
• 1 tsp. ground cumin
• 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
• 1 cup heavy cream (can use evaporated milk 1:1)
• 1 Tbsp. dried fenugreek leaves or kasoori methi(optional)
• ½ tsp. (or more) kosher salt
• ¼ cup finely chopped fresh cilantro

Directions
Chicken

1. In a large bowl, whisk yogurt, garlic, lemon juice, garam masala, ginger, salt, and Kashmiri chili powder. Add chicken and toss to coat. Cover and refrigerate 1hour.
2. Heat broiler and line a large baking sheet with foil. Spread chicken on prepared sheet in a single layer. Broil, watching closely, until charred and cookedthrough, about 15 minutes. Let cool slightly.

Makhani Sauce & Assembly

1. In a large, high-sided skillet over medium heat, meltbutter. Add tomato paste and cook, stirring constantly, until darkened, about 5 minutes. Add chile and ginger and continue to cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more.
2. Add garam masala, cumin, and chili powder and cook,stirring frequently, until fragrant and incorporated, about 30 seconds. Stir in cream, fenugreek (if using),1/2 teaspoon salt, chicken, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce has slightly thickened and fat has separated, 10 to 15 minutes.
3. Taste and season with salt, if needed. Top with cilantro. Serve over rice.

From: https://www.delish.com/cooking/recipe-ideas/a44358563/best-butter-chicken-recipe/

 

Crispy rice with spicy tuna (Nobu copycat)

Ingredients

• 1 avocado , cut into small thin slices (or make avocado sauce)
• 15 jalapeño slices , thin, optional garnish
• 1/2 tsp black sesame seeds , for garnish

Nobu spicy tuna (raw):

• 225g / 7oz sashimi grade tuna , or salmon (Note 1)
• 1 tbsp sriracha , adjust spiciness to taste (Note 2)
• 4 tsp kewpie mayonnaise (Note 3)
• 1 tsp sesame oil
• 1/4 tsp cooking salt
• 2 tbsp finely chopped green onion
• 1 tsp white sesame seeds
• 1/2 tsp black sesame seeds , divided

Creamy spicy canned tuna topping:

• 360g/12oz canned tuna in oil , drained (Note 4)
• 3 tbsp sriracha (Note 2)
• 4 tbsp kewpie mayonnaise (Note 3)
• 1 tbsp lemon juice (sub rice vinegar)
• 1 tsp sesame oil
• 1/2 tsp cooking/kosher salt
• 1/4 cup finely chopped green onion
• 2 tsp white sesame seeds , optional
• 1 1/2 tsp black sesame seeds , divided

Instructions
Make crispy rice (need minimum 4hrs; 6+ hrs preferred)

Nobu spicy tuna topping:

1. Freeze to firm - Place tuna in the freezer for 30 minutes to partially freeze - it's much easier to finely chop when slightly firm.
2. Cut into 0.5cm / 1/2" cubes - the smaller the better! Place into a bowl and let it de-chill for 20 minutes (not as nice ice-cold).
3. Mix - Add everything into the tuna and mix until combined.

Creamy canned tuna (sushi-roll filling style):

1. Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.

From: https://www.recipetineats.com/spicy-tuna-crispy-rice-nobu/

Sushi Crispy Rice

Serving: about 15 pieces

Ingredients

• 1 cup sushi rice
• 1 1/2 cups water

For Frying

• 1/3 cup canola oil (vegetable, peanut or other neutral oil)
• 3/4 tsp cooking / kosher salt , for sprinkling rice cakes (not needed if fish already salted)

Sushi seasoning:

• 1 tbsp rice vinegar
• 1 tsp caster sugar

Instructions
SUMMARY RECIPE
Cook rice, rest, pour over seasoning, fluff. Press firmly into 20cm/8" lined pan, weigh down. Cool, fridge overnight (min 6 hrs). Cut into 15 rectangles, pan fry 4 min each side, sprinkle with salt.

Make rice

1. Cook rice
2. Rest - Remove from heat then rest for 10 minutes with the lid still on.
3. Season - Remove lid. Pour over sushi seasoning. Fluff rice with rubber spatula.
4. Press - Place a sheet of baking/parchment paper on a 20cm/8" square pan. Scrape hot rice into the pan and spread evenly. Cover with another piece of paper and press in very firmly.
5. Weigh down - For best results, place something flat on top (2nd same size pan is ideal) then weigh down
6. Cool - Fully cool, cover with cling wrap, then refrigerate overnight (min 6 hours). Speedy option: Fridge uncovered until fully cool, cover, freeze 1 hour, fridge 1 hour.
7. Cut - Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into 15 rectangles (5 strips, then each into 3)

Frying:

1. Pan fry - Heat about 1/4 cup of the oil in a large non-stick pan over medium high. Fry until golden brown on one side; flip and repeat
2. Salt - Remove onto a paper towels lined plate. Sprinkle each side with salt while hot if using
3. Keep cooking - Add remaining oil and cook remaining rice cakes.

Based on: https://www.recipetineats.com/crispy-rice/

Garlic Butter Steak Bites

Yield 4 servings

Ingredients

• 1 to 1 1/4 pounds top sirloin, tri-tip, ribeye, or strip steak
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 4 to 6 cloves garlic, chopped
• 1 tablespoon chopped fresh parsley, for garnish, optional

Method

1. Cut and season the steak:
2. Cut the steak into approximately 1 1/2-inch pieces and pat them dry with a paper towel. Sprinkle with salt and pepper on all sides. I like to use Diamond Crystal kosher salt, about 3/4 teaspoon plus 1/2 teaspoon of pepper.
3. Heat the skillet, add butter, then add steak:
4. Heat a large (12-inch) stainless steel or cast iron skillet over medium heat for about 3 minutes, then add 1 tablespoon of butter. When the butter begins to sizzle and brown, add the steak bites in a single layer, leaving at least 1/2 inch of space between them (if you’re using a smaller skillet, you may need to work in batches).
5. Sear the steak: Without moving the steak bites, sear them for about 3 minutes. Use a pair of tongs or a spatula to flip them over, then sear until they are well browned and cooked to medium doneness (140 to 145ºF in the middle when measured with an instant-read thermometer), 2 to 3 minutes. Transfer the steak bites to a dish.
6. Add the remaining butter and garlic: Turn the heat down to medium-low. Add the remaining 2 tablespoons of butter and the chopped garlic to the pan. Sauté until the garlic is cooked through and no longer smells raw (but is not browned), 2 to 3 minutes, using a wooden spatula to nudge all of the browned bits from the bottom of the pan.
7. Return the steak to pan: Remove the pan from the heat. Add the steak bites back to the pan and toss to coat them evenly with the garlic butter.
8. Transfer the steak bites to a serving dish, sprinkle with parsley (if using), and serve right away.

From: https://www.simplyrecipes.com/garlic-steak-bites-recipe-11762185

Roasted Brussels Sprouts

Ingredients

• 1 pound Brussels sprouts, trimmed
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper

Lemon Parmesan seasoning, optional

• 1 tablespoon fresh lemon juice, plus 2 teaspoons zest
• 1 tablespoon grated Parmesan cheese, or ¼ cup shaved
• Fresh parsley leaves, for garnish
• Pinch red pepper flakes

Instructions

1. Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
2. If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.

Based on: https://www.loveandlemons.com/roasted-brussels-sprouts/

Quick Ground Beef + Potatoes

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds lean ground beef (for 1lb)
• 2 teaspoons kosher salt, divided (2/3 + 2/3 tsp)
• 2 cloves garlic, minced
• 1 medium yellow onion, finely diced (1 small)
• 1 teaspoon smoked paprika (2/3 tsp)
• ½ teaspoon freshly ground black pepper (1/3 tsp)
• 1 ½ pounds Yukon gold (see notes), or Russet potatoes, chopped into ½ inch cubes (no need to peel) (1 lb)
• 1 cup water (see notes) (1/6C at a time)
• 1 teaspoon yellow mustard (2/3 tsp)
• 1 tablespoon Worcestershire sauce (2/3 T)
• 4 tablespoons ketchup (2 2/3 T; 1.5oz)
• 2 cups sharp cheddar cheese, grated (1 1/3 C)

Instructions

1. Heat the oven to 375°F. (See note to skip this step)
2. Heat a large heavy-bottom, non-stick skillet with lid over medium high heat. Add 1 tablespoon oil, the onion, and the ground beef. Sprinkle with garlic, black pepper, smoked paprika and 1 (2/3) teaspoon of the salt. Break the meat apart with a spoon and cook for 5-8 minutes until the meat is browned and cooked through and the onion has softened, stirring occationally.
3. Remove the meat and set aside. To the same pan (no need to wash it first) add 1 tablespoon of the olive oil and the potatoes. Sprinkle with 1 (2/3) teaspoon of the salt. Cook on medium to medium-high for 1 minute until the spices are fragrant.
4. Add ¼ (1/6) cup water, cover, and cook, stirring frequently, until the potatoes are just tender but not falling apart, about 15-20 minutes. Note: if the potatoes begin to stick to the bottom of the pan, add additional water, ¼ (1/6) cup at a time.
5. When the potatoes are cooked through, add the cooked meat back to the pan, along with the mustard, Worcestershire sauce, and ketchup, stirring to combine. If the pan seems dry, add an additional ¼ water, stirring to combine.
6. Sprinkle half the cheese over the beef and potato mixture, stirring to combine. Sprinkle the remaining cheese evenly over the top, then place in the oven for 5 minutes, or until the cheese melts. Serve warm with toppings of choice.

Notes

1. Cooking the Potatoes (Time): For the potatoes to cook in 15-20 minutes, you really do need to cut them into 
2. ½ inch cubes (see step-by-step photos for reference). If in doubt, cut them smaller than you think you need to. You'll also need to cover the pan during cook time, adding splashes of water if they begin to stick, which will help them cook faster as well.
3. Cooking the Potatoes (Type): I tested this recipe multiple times with both Russet and Yukon gold potatoes, and both work. However Yukon gold cook much faster than Russets, so if in doubt, (or for the fastest option), use Yukons. 
4. Cooking the Potatoes (Sticking): Have some water on hand to splash into your skillet when the potatoes stick to the bottom. Adding just a little water throughout the cooking process lets us cut wayyy down on the amount of oil. Add the water just 1/4 cup at a time, and at the end, you can add a little extra water to make it a bit saucier. I ended up using one cup of water in total, and my potatoes cooked in about 15 minutes.
5. Skip the Oven: If you'd rather skip the oven step, simply allow the cheese to melt over the hot beef and potatoes at the end.
6. Spice it Up: To keep this recipe family-friendly, I opted to keep the spice level to a minimum. However, if you prefer it spicer add 1 minced jalapeño along with the ground beef, 1 teaspoon chili powder along with the other spices, and top with hot sauce when serving.
7. Optional Recommended Toppings: sliced green onion, sour cream, hot sauce.

From: https://realfoodwholelife.com/recipes/ground-beef-potatoes/