What’s cooking in kitchens across the Northeastern community?
Food is a way to connect—across backgrounds, across cultures, and across distances. At a time when people around the world are keeping a safe physical distance from each other, the power of food to bring people together is all the more important.
Whether you’re learning a new recipe, riffing on an old one, or turning to a family favorite, News@Northeastern wants to know how you’re doing (and what you’re eating).
A few members of the Northeastern community have already submitted their go-to dishes; what are yours? Try one of the recipes below, and send News@Northeastern your own! Even if breaking bread together isn’t an option, sharing a (virtual) meal certainly is.
Share your recipes using the form at the bottom of this page, and please include a picture of yourself and the dish if you can! Bon appétit!
- 1/3 cup extra virgin olive oil
- 1 large onion, minced
- 6 oz. cup dry white wine (e.g., Pinot Gris or a dry Gewurtz.)
- 1-2 teaspoons Aleppo pepper or red pepper flakes to taste
- 4 cups chicken stock
- 2 cups cooked chickpeas (canned garbanzo beans OK)
- 1 cup finely chopped canned tomatoes
- 1 cinnamon stick
- 1 bay leaf
- 1 cup short-grain brown rice
- Salt and black pepper to taste
- 1/2 cup crumbled feta
- 1/4 cup chopped Italian parsley
- Optional: one chicken breast (8 oz.)
Greek Chickpea Stew
1 hour 30 min
1. In a heavy pot, heat the olive oil over moderate heat. Add the onion and sauté until soft, about 10 minutes (you can add in cubed chicken breast at this point). Add the wine and pepper or pepper flakes and simmer briskly over high heat for 1 minute.
2. Add 2 cups of the stock, the chickpeas, tomatoes, cinnamon and bay leaf. Bring to a simmer. Cover, adjust the heat to maintain a gentle simmer and cook 10 minutes.
3. Add the rice and the remaining 2 cups stock. Bring to a simmer, cover and adjust the heat to maintain a gentle simmer. Cook until the rice is tender, about 50 minutes.
4. Season to taste with salt and discard the cinnamon stick and bay leaf. Stir in the feta, cover and let stand 10 minutes.
5. Serve in bowls, garnishing each portion with chopped parsley.
- White Onions
- Chicken Breasts
- Lime Juice
Abuela’s Chicken Soup
1. In a pot start by frying white onion and garlic with evoo. When the onion becomes translucent add leek, celery and carrots with some salt and pepper.
2. Once the vegetables have softened up add boiling water, parsley, cilantro and chicken breasts.Let the chicken cook for 10 minutes. Add lime juice.
3. Once the chicken has cooked throughly, remove your chicken and set aside to pull apart. Add in rice to cook in the broth.
4. Once the rice is cooked, pour your broth with rice in a bowl, add in pulled chicken, and top with lime juice, avocado and cilantro. Add salt if needed.
- 2 large zucchini (or 4 small)
- Kosher salt
- 1 cup ricotta
- 1/2 cup Parmesan cheese (or similar cheese- mozzarella, provolone, asiago)
- 1 tablespoon chopped fresh basil (dried works, too)
- 1 teaspoon chopped fresh oregano (dried works, too)
- 2 tablespoon granulated garlic
- 1 large egg
- 1 cup marinara sauce
Vegetarian Zucchini Rollatini
1. Preheat the oven to 400 degrees.
2. Trim the ends of of the zucchini and slice lengthwise on a mandolin to about 1/8-inch thick (thin enough to bend).
3. Lay out sliced zucchini and pat dry with a paper towel. Sprinkle with some salt and let sit while you make filling.
4. Stir the ricotta, 1/4 cup of the Parmesan, basil, and oregano together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add to ricotta mixture and mix together.
5. Spread a thin layer (about 1/4″) of marinara sauce on the bottom of your skillet. Lay the zucchini slices out on a work surface and spoon about tablespoon or two of the ricotta filling onto one end, then gently roll the zucchini up. Repeat with the remaining zucchini and ricotta filling.
6. Arrange the zucchini rollatini seam-side-down OR if your skillet is small enough, roll size downstarting on the outer edge, circling your way into the middle in the marinara. Add more marinara sauce into any crevices of zucchini. Sprinkle with the remaining cheese on top. Bake in the oven until the center is bubbling and the cheese is golden in spots, 25-30 minutes. Let stand 5 minutes and garnish with fresh basil.
- 3/4 ripe bananas
- Milk (almond milk also works)
- 1/3 cup brown sugar
- Vanilla extract (optional)
- Cinnamon powder
- 1/3 cup of all-purpose flour/ whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup chopped almonds, cashews, walnuts (optional)
Eggless Banana Bread
1 hour 15 min
1. Mash the bananas well and mix the wet ingredients first (ingredients 1-5).
2. Mix the dry ingredients (6-10), then combine the two mixes.
3. Some lumps in the dough/batter is okay. The baking soda should leave some effervescence in the dough.
4. Preheat oven to 350 degrees. Lightly spray the baking pan with butter spray/ oil.
5. Bake on middle rack for 70 minutes. All ovens vary, so check using toothpick/fork after 65 minutes, if it comes out clean, it’s ready!
6. Allow to cool before slicing.
- 2 cups flour
- 1 egg
- 1 lb. minced pork
- 1 large finely chopped onion
- 1-2 finely chopped chilis
- Finely chopped cilantro
- 1 cup split chickpeas
- 1 tbsp tomato paste
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 tbsp coriander powder
- ½ tsp paprika
- 3 cloves of garlic
- ½ cup yogurt
- Finely shredded mint leaves
- Olive oil
Mantu (Afghani Dumplings)
1 hour 20 min
1. In a large bowl, beat the egg then add half a cup of water and whisk it. Add the flour and two tablespoons of olive oil. Knead it into a dough and add more water as required. Knead for 5-7 minutes until it’s very soft. When you poke the dough with your finger it should rise back up. Cover it with plastic wrap or a table cloth and leave it to rest for 30 minutes.
2. Meanwhile, in a pan add some olive oil and add the minced meat. Cook it for 7 – 8 minutes on medium heat and then add the chopped onions and let it sweat. You do not have to cook the onions for too long just a couple of minutes is good. Add the cumin powder, half tablespoon of coriander powderand paprika and mix it well. Finally add the chopped chilies and cilantro and give it a mix. Turn off the heat and let it cool.
3. Rinse the split chickpeas and add it into a pressure cooker with a cup of water and salt to taste and cook till 3-4 whistles. Turn of the heat and let the cooker depressurize itself.
4. In a pan, add some oil and then add two minced garlic and then add the cooked chickpeas along with any left over water. Add turmeric powder, the remaining coriander powder and salt and pepper to taste. Add the tomato paste and continue cooking for 5-7 minutes.
5. If you have a pasta maker use that to roll out the dough into a very thin sheet or else you can use the roller to roll it out. Cut the dough into two-inch squares. Fill a sheet with the 2 teaspoon of the meat mixture in the center and then fold in the diagonals to the center and then again fold in the diagonals to the center to form a nice dumpling. Repeat the process to make as many dumplings as you need.
6. In a steamer add some water and bring it to boil and then turn the heat down to low. In a bowl take some oil. Dip the dumpling with oil on all sides and let any excess oil drip back into the bowl. Place the dumpling into the steamer. Repeat the process with all the dumplings and then cover the steamer with the lid. Cook for 10-12 minutes or until the dumplings are translucent.
7. In a bowl add the yogurt and the remaining minced garlic and give it a stir.For the assembly, take a serving plate and spread out some of the yogurt. Place the dumplings on top of it, then spoon in the cooked split chickpea mixture over and around the dumplings and finally spread over the shreddedmint leaves.
- Party cake mix
- 1 egg
- 3 water
- 1 cup oil
- 1/2 cup food coloring
- White icing
Congratulations Windows Cake
1. Mix cake mix, water, oil, eggs in bowl.
2. Oil a pan. Dump the cake mix in the pan.
3. Put pan in oven 350 degrees and cook for 30 mins.
4. Put white icing on cake. Mix icing with food colors. Make windows logo on cake with colored icing.
5. Congrats you’re done!
- 1/2 bowl Bengal Gram
- 3-4 Boiled Potatoes Grated
- 1/2 bowl Green Peas
- 1/2 bowl Corn
- 1-2 medium carrots
- Miced 2-3 Ginger, Garlic and Green Chillies
- 2-3 tbsp corn starch
- Basic Masala
- 1 bowl Yogurt
- Coriander Leafs
- Cheddar cheese
Stuffed Veggie Patty
1. Make the Stuffing: Boil Bengal gram after that grate 1-2 potatoes and add in bengal gram, further add green peas, corn, carrots, miced green chili, ginger, garlic and add basic masala (Chilli Powder, Turmeric, Coriander powder, Garam Masala, Mango Powder & Salt as per taste) and mix well.
2. Make the Outer Layer: Grate the remaining potatoes, add salt as per taste and corn starch for outer layer.
3. Make the Patty: Take some oil for greasing hands and fill the stuffing in thegrated potatoes and close it well from all sides.
4. Take 2-3 tbsp of oil, ghee and shallow fry on the pan on a medium flame till the desired texture is achieved – brown and crispy.
5. Add Garam Masala, Chat Masala, Black Pepper and Coriander Leafs on the top for garnishing and serve with Yogurt and Tomato Ketchup.
- 1 cup yogurt or curd
- Kosher salt
- 2 teaspoons chili powder
- 1/2 teaspoon ground turmeric
- 2 1/2 pounds bone-in skinless chicken thighs
- 1 1/2 cups vegetable oil
- 1 tbsp gram masala
- 2 large red onions, thinly sliced
- 2 cups basmati rice
- 4-6 whole cloves
- 7 green cardamom pods
- 3 bay leaves
- 1 tsp biryani masala
- 1/2 cinnamon stick
- 1 teaspoon cumin seeds
- 2 medium tomatoes, chopped into 1/2-inch pieces
- 1/2 cup cilantro leaves
- 1/2 cup mint leaves
Everyone’s Favorite Chicken Biriyani
1 hour 15 minutes
1. Soak the basmati rice for 20+ minutes.
2. Marinate the chicken with chili powder, coriander powder, cumin powder, curd, ginger garlic paste and salt.
3. Cut onions and tomatoes.
4. Fry the onions and add gram masala spices and add tomatoes.
5. Add all the required spices and aaaachi hyderabad chicken biriyani masala.
6. Add the chicken and rice in the cooker and mix well and add salt as you need.
7. Mix well and close the cooker and wait for 3-4 whistles.
8. Boil the egg and make onion raitha with curd salt and chopped onions.
9. Enjoy your yummy chicken biriyani with raitha and boiled egg.
Spaghetti + Meatballs
- 1 pound ground beef
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 and 1/2 teaspoons Italian seasoning
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (less if you prefer, but meat loves salt)
- 1 large egg
- 1/2 cup freshly grated Parmesan cheese
- 3/4 cup breadcrumbs
- 1/2 cup lukewarm water
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 28-ounce can crushed tomatoes
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 and 1/2 teaspoons Italian seasoning
Spaghetti + Meatballs
1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl combine ground meat, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, cheese, and breadcrumbs. Slowly add thewater, a few tablespoons at a time, mixing with your hands until everything is just combined. Don’t over mix here or it’ll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
3. Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat.
4. Place the baking sheet in the oven to bake for 12 to 15 minutes, or until they’re cooked though. While the meatballs bake, make your marinara!
5. Heat oil in a medium-sized pan over medium-low heat. Add in the garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed red pepper flakes, if using.
6. Add in the crushed tomatoes, salt, sugar, and seasoning and stir well to combine. Simmer the sauce for at least 10 minutes, stirring occasionally. Season with additional salt and pepper to taste.
7. When meatballs are done cooking, add them to the sauce, stir to coat, and serve!
- Green chilis and prepare
- Green chili paste
- Turmeric powder
- Lemon juice
- Mustard seeds
- Grated fresh coconut
- Coriander leaves
Khandvi Is one of the most popular Gujarati snack. Made with some easily available ingredients this dish is a perfect fusion of sweet and tangy flavors garnished with grated coconut and coriander leaves. Here’s how you can prepare this interesting snack at home.
1. Take a glass bowl, sieve besan. Remove the seeds of green chilis and prepare ginger and green chili paste.
2. Oil the reverse side of a stainless-steel thali or marble table top with a little oil, to prevent the khandvi mixture from sticking and to ease the process of rolling the Khandvi. Mix the besan with ginger-green chili paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps are formed.
3. In a thick bottomed pan, cook this mixture by stirring continuously, until it becomes a smooth thick batter. It takes a few minutes to get this ready. Quickly spread portions of the mixture over the oiled inverted thali or marbletable top as thinly as possible while the batter is still very hot.
4. When cool, cut into strips two inches wide and roll them tightly and taking care that you don’t break them. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds. When they crackle and splutter, pour over the pieces.
5. Serve immediately garnish with grated fresh coconut and finely chopped green coriander leaves. Goes best with coriander chutney, coriander mint chutney or garlic chutney.
- Butter to taste
- 3 cloves garlic
- 1 chopped onion
- Chopped tomatoes
- 1 cup corn
- 1 cup beans
- 10-15 chopped mushrooms
- Salt, pepper, chili flakes, and herbs to taste
- 8 tortillas
- Cream cheese
- Cheddar cheese
Blooming Southwest Quesadilla
1. Take a nonstick pan and butter in it. Add 3 cloves garlic, 1 chopped onion, chopped tomatoes, 1 cup corn, 1 cup beans, 10-15 chopped mushrooms, a few olives and slices of capsicum in a pan. Add salt, pepper, chili flakes and herbs in the mixture. Cook it on high flames for not more then 5 minutes.
2. Now take tortillas, add cream cheese, chilli sauce, vegetable mixture and slice of cheddar cheese in it. You can simply fold it or make the shape like me.
3. Brush baking tray with butter and put stuffed tortillas in it for 10 mins at 425 degrees or until it becomes crispy. You can mix different sauces and cheese while making it. Serve it with salsa sauce. For more such recipes follow my page @a2zcravings on Instagram.
- 2 eggplants
- 2 yellow squash
- 2 zucchinis
- 1 onion, diced
- 4 garlic cloves, minced
- 28oz can of crushed tomatoes
- 15 leaves of basil, chopped
- 2 tbsp parsley, chopped
- 2 tsp thyme
1 hour, 30 minutes
1. Preheat oven 375 degrees.
2. Slice eggplant, squash, and zucchini (1/16 inch).
3. Make the sauce: Heat olive oil and add onions and garlic. Sauté for 10 minutes until softened. Add tomatoes and season. Stir to incorporate all ingredients. Remove from heat and add herbs. Spread sauce out evenly in bottom of pan.
4. Arrange vegetables in pattern moving from outside to middle.
5. Cover pan with foil and bake for 40 minutes. Uncover and bake for 20 more minutes.
6. Top with fresh basil and serve.
- 1 15-oz. can pumpkin (Libby’s is my go-to)
- 1/2 quart (or less) milk
- 1 cup white sugar
- 1 1/2 tbsp flour
- 1 tbsp molasses
- 1 tsp cinnamon
- 1/4 tsp ginger (powdered)
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1 unbeaten egg
- 1 pie crust (frozen/pre-made is fine! Or make your own from scratch)
Pumpkin Pie – The Old-Fashioned (Delicious) Way!
1 hour, 15 minutes
1. Pre-heat oven to 375°F.
2. Mix sugar and flour and seasonings (sifted together) in a large mixing bowl. Add pumpkin, egg, milk and mix well. Fill pie crust with mixture.
3. Bake at 375°F for an hour, or until the tip of a knife dipped in the center comes out clean. Best with a side of hand-whipped cream or Breyer’s Natural Vanilla ice cream.
- 1 batch flax egg (1 tbsp flax seed meal + 3 tbsp water or as original recipe is written – diferent companies have diferent formulas)
- 3/4 cup almond milk (I prefer vanilla flavored but can use plain)
- 2 cups unbleached all-purpose flour
- 1 tbsp baking powder
- 1/4 cup organic cane sugar plus more for topping (or use coarse finishing sugar for topping)
- 1/2 tsp sea salt
- 6 tbsp room temperature coconut oil (scoopable – not liquid or frozen – can substitute vegan butter)
- 1/3 cup fresh blueberries
- 1/3 cup fresh cranberries (halved if large)
Vegan Blueberry and Cranberry Scones
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Prepare flax meal egg in a small mixing bowl, then add almond milk. Set aside.
2. In a separate mixing bowl, combine flour, baking powder, organic cane sugar, and salt. Whisk to combine. Add coconut oil and use a pastry cutter orfork to cut it into the mixture until small bits remain. Whisk the flax seed meal and almond milk mixture once more. Add it to the dry ingredients a little at a time while stirring with a wooden spoon.
3. Add blueberries and cranberries and gently stir once or twice to incorporate. Do not over mix. Carefully transfer the dough to a floured surface. Use your hands to form it into a disc (about 1″ in height).
4. Use a large knife to cut the circle into 6-8 even wedges, then use a flouredspatula to transfer the scones to the prepared baking sheet. Allow 2″ between scones on baking sheet. Sprinkle sugar on top before baking.
5. Bake for 22-27 min (or until flufy and light golden brown on the edges) and let cool slightly before eating. These are best when fresh but can be cooled and stored at room temperature in an air-tight container for three days. You can also freeze them for up to three months.
- 12 oz skinless, boneless, chicken breast halves (sub shredded rotisserie chicken, or omit for vegetarian)
- 4 oz dried angel hair pasta
- 3 med nectarines, plums, peeled peaches or mangos (any stone fruit), pitted and sliced
- 2 cup shredded bok choy
- 1/4 cup green onions, thinly sliced
- Miscellaneous other veggies as desired (daikon radish, cucumber, bell pepper, etc.)
- 1/4 cup reduced-sodium chicken broth (water is also fine if you don’t have this)
- 3 tbsp reduced-sodium soy sauce (full sodium fine)
- 2 tbsp bottled Hoisin sauce
- 1 tbsp sugar
- 1 tbsp salad oil or olive oil
- 2 tsp toasted sesame oil
- 3 cloves garlic – minced
- 1 to 1/2 tsp grated fresh ginger
- 1 tsp crushed red pepper (if you’re sensitive to heat, start with less and addmore as desired)
- 1/8 tsp ground black pepper
Chicken and Nectarine Noodles
1. In a screw-top jar combine broth, soy sauce, Hoisin sauce, sugar, salad oil, sesame oil, garlic, ginger, red pepper, and black pepper. Cover and shake it like a Polaroid picture, set aside.
2. In a large skillet, cook chicken covered in a small amount of boiling water for 12 – 15 min or until tender and no longer pink (170 F); drain. Cool slightly and cut into cubes. If you’re using rotisserie chicken, shred it and set aside.
3. Cook pasta and drain.
4. In a large bowl toss pasta with 3 tbsp of the dressing. Divide pasta mixtureamong 4 dinner plates, top with chicken, fruit, bok choy, and green onions. Drizzle with remaining dressing.
- 4 large chicken breasts
- 1/2 cup pesto sauce
- 2 tablespoon olive oil divided
- 1/2 cup freshly grated mozzarella cheese (optional)
- 1 lb. green beans with ends trimmed
- 1 pt cherry tomatoes, halved
- salt and pepper
1 hour, 45 minutes
1. Add chicken and pesto in large bowl and stir to evenly coat. Let chicken rest (preferably 20-30 minutes) or cover and refrigerate up to 8 hours.
2. Toss beans with 1 tablespoon olive oil, 1 tablespoon pesto, 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Line green beans down the center of baking pan, leaving room on both sides to add the tomatoes later.
4. Toss tomatoes with 1 tablespoon olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Reserve for later.
5. Line chicken on top of green beans and spoon over any remaining pesto sauce from the bowl.
6. Cover pan with foil and bake at 400 degrees for 15 minutes.
7. Uncover and line tomatoes on each side of chicken. Cover and bake an additional 15-30 minutes or until chicken is almost cooked through.
8. Top chicken evenly with mozzarella cheese and bake, uncovered, for 3 minutes or until melted.
9. Let chicken rest 5-10 minutes before slicing chicken.
10. Cooking time may be more or less depending on thickness of chicken. Serve with pasta, rice, couscous.
- 3 lbs ground beef
- 3 large onions, chopped
- 3 cloves garlic, minced
- 2 cans red kidney beans
- 2 cans petit pois peas
- 3 cans diced Ro-tel tomatoes, with juice
- 16 oz fresh mushrooms, sliced
- 2 packages fresh linguini
- Grated Parmesan cheese
- Crumbled cooked bacon (optional)
1 hour, 45 minutes
1. Brown ground beef in large Dutch oven. Drain, reserving some of the drippings in the pan to sauté onions.
2. Sauté onions and garlic, then return meat to pan and mix well. Add kidney beans, petit pois peas, and tomatoes to meat mixture. Bring to a boil. Lower heat and simmer 45 minutes.
3. Add mushrooms and cook another 10 minutes.
4. Cook linguini according to package directions; drain and rinse. In two casserole dishes, layer 1/3 meat, 1/2 pasta, 1/3 meat, remaining pasta, then remaining meat.
5. Sprinkle Parmesan cheese on top – and bacon if you like – and bake at 350degrees for 45 minutes.
6. Serve with garlic bread and a salad. Freezes well!
Rotini con Vongole
- 1 can of clams in water
- 8 oz Barilla Rotini #8
- 1 glass Frascati (or your favorite good cheap white Italian wine)
- 1/4 cup half-and-half, the kind you don’t need to refrigerate
- 2 tbsp extra virgin olive oil
- A clove garlic, chopped fine
- Sea salt
- Dried basil leaves
Rotini con Vongole all’Amazonia
This recipe can be made from ingredients that can be ordered in bulk on Amazon. A bottle of D.O.C.G. Frascati retails from around ten bucks.
1. Boil 2 quarts of water. Add salt and 1 tbsp olive oil before water boils. It’s always good to get that out of the way so that the pasta is ready when the sauce is.
2. In a medium saucepan, heat 1 tbsp of olive oil on low/medium. Sprinkle the garlic in. Sautee til the garlic is golden, not brown.
3. Add the clams, and with a wooden spoon stir them into the oil/garlic mixture.
4. Mix in the half-and-half.
5. Your water is boiling. Add the rotini. Stir frequently.
6. When the sauce starts solidifying, add a little Frascati. Drink some, too.
7. Add plentiful pepper to the sauce, and salt to taste. Lower to simmer.
8. When the rotini have been cooking for six minutes, remove them from heat, drain the water, and pour the rotini into the saucepan. Cook the remaining two minutes by stirring the pasta with the sauce. The mixture will coat the pasta. Do not burn and if it starts drying out, add more wine (and drink some.)
9. Generously sprinkle with the basil. Add more pepper. Serve hot.
- olive oil
- plum tomatoes
- 16oz tomato paste
- red onions
- bell peppers
- habenero pepper
- jasmine rice
- black pepper
- cayenne pepper
- garlic powder
- chicken stock
Eunice’s Jollof Rice
This recipe is very much about preference. Find the measurements that make you happy.
1. Heat about 4 tbsp of olive oil and butter in a medium pot and stir in chopped red onion. Allow the onions to fry until redness faded.
2. Pour in tomato paste and stir the paste to avoid burning.
3. Blend tomatoes, onions, habanero peppers, and red and/or orange bell peppers together in a blender.
4. Pour the mixture into the pot and fry it together with the tomato paste and onions.
5. Add all your spices to the mixture. Cover the pot and allow the tomato to simmer in the oil. Add oil if needed not to burn mixture and to remove the acidity.
6. Once the tomatoes are soft, add chicken stock to the mix, let simmer on low heat.
7. Wash rice thoroughly to remove excess starch.
8. Add uncooked rice to the tomato mixture. Turn down the heat to the lowest on your burner and cover the pot.
9. Allow the rice to cook within the mixture for about 30 minutes, or until rice is tender.
10. To get smokey flavoring, turn up the heat and let the rice burn about 2 to 3 minutes.
- 2 cups cooked rice of your choice
- 3 tbsp canola oil
- 2-3 eggs
- 1/2 cup scallions (separated into whites and greens) or finely chopped onions to taste
- 3 tbsp grated ginger
- 2 cloves garlic, finely chopped
- 1-1 1/2 lbs of leftover ham (chopped into bite-sized pieces)
- (If ham, add 1/2 cup of pineapple)
- 1/2 cup peas
- 1/4 cup cilantro (optional)
- 3 tbsp soy sauce
- 1/4 tsp freshly ground black pepper
- Sriracha hot sauce to taste
Ham Fried Rice
1. Spread rice in one layer over cookie sheet. Best if allowed to cool overnight in the refrigerator.
2. In a wok or large skillet, heat 1 tsp of oil over medium-high heat. Add the eggs and 1/4 tsp salt and beat or stir until eggs are just set, about 2 minutes. Remove eggs and set aside.
3. Add another tsp of oil and the scallion whites or onion to the skillet. Cook and stir occasionally until onions are soft and fragrant—about 3 minutes—then stir in the ginger and garlic and cook until fragrant, about another minute.
4. Add the last tsp of oil, then add the ham, turkey, or brisket until warmed through, about 3 minutes. Add the rice and cook, stirring frequently, until well incorporated and beginning to crisp, 3 to 4 minutes. Add the peas and reserved eggs. Stir well, breaking up the eggs with a wooden spoon, about 1 minute. If you’re using ham, add pineapple, too.
5. Add the scallion greens, soy sauce, and salt and pepper. Continue stirring until the scallions are tender, about 1 minute more. Adjust seasoning to taste.
6. Sprinkle with the cilantro leaves and Sriracha if preferred. Serve and enjoy!
- 3/4 lb linguine
- 2 tbsp olive oil
- 4 tbsp butter
- 4 cloves of minced garlic
- 1 lb large shrimp
- 1/2 tsp lemon zest
- 1/4 cup fresh lemon juice
- 1/8 tsp hot red pepper flakes
- Parmesan cheese for serving
Easy Shrimp Scampi
1. Cook pasta according to directions.
2. While it cooks, add olive oil and butter to pan over medium-low heat. Add garlic and saute for one minute. Careful it does not burn!
3. Add shrimp, season with salt and pepper, and saute until the shrimp have turned pink, about 5 minutes. Remove from heat and add lemon zest, lemon juice, and red pepper flakes.
4. When the pasta is done, drain, and put into the pan with the sauce. Toss with Parmesan.
5. Notes: you can get fancy and add round slices of lemon to add extra flair. If you use fresh pasta, the sauce absorbs very easily—you can always add more olive oil, butter, or lemon juice if needed.
- 3 cups all purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups room temperature water
Miracle No-Knead Bread
1. Prep the dough. In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It’s going to look grey, scrappy and weird and will question whether it’s working – it is working.
2. Cover the mixing bowl with plastic wrap and let it rest (proof) for 12-18 hours at room temperature. Letting it rest overnight is a good plan. Over time it will roughly double in size and look bubbly with small holes all over it.
3. Prep for baking. When you’re ready to bake, preheat the oven to 450 degrees. Stick a 6-quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it.
4. Gently scrape the dough out onto a piece of parchment paper or a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, and if you haven’t already, set it on a piece of parchment. Cover with a kitchen towel while your pan heats up. (Note: It’s a rule of thumb that any time you manipulate dough, you let it rest, covered, for about 30 minutes to recover.)
5. Bake: Remove the dutch oven (or equivalent) from the oven, being careful not to burn yourself. Uncover the dutch oven. Remove the towel from the dough. Optionally: Brush olive oil or a whisked egg onto the top of the bread. You can also sprinkle chopped rosemary, oatmeal flakes, or a pinch of course salt onto the top for bonus flavor.
6. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake, covered, for 30 minutes.
7. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Remove from the pan and let cool on a wire rack for 10 minutes if you’re eating it right away, or until completely cool before storing.
8. Top with any spread or jam you prefer. Works well with butter, marmalade,or…well, up to you! Enjoy!
- 2 cups old fashioned oats (or quick oats)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 banana (mashed)
- 1/2 cup Greek yogurt (I like Fage 0% Total Greek Yogurt)
- 1/4 cup honey
- 2 eggs
- 2 tbsp coconut oil
- 1/2 – 1 cup blueberries (can be fresh or frozen)
Blender Blueberry-Oat Muffin Bars
1. Preheat oven to 350 degrees.
2. In a blender, blend together oats and baking soda to a powder.
3. Add in all other ingredients except blueberries (salt, mashed banana, greetyogurt, honey, eggs, & coconut oil) and blend until mixed.
4. Stir in blueberries.
5. Grease pan with a little bit of coconut oil (or a non-stick spray) – you can either make these into muffins with a muffin tin or bars by spreading the batter onto a baking sheet about 1 inch thick.
6. Bake at 350 degrees for approximately 25-35 min.
7. Let cool, cut into bars, enjoy, and check out more recipes on Instagram @brokebutballin_.
- 2-3 pounds of potatoes, cut into bite size pieces
- 1 tablespoon cumin
- 1 tablespoon paprika
- 2 Bay leaves
- 2 large garlic cloves, lightly crushed with the palm of your hand
- half a small garlic clove crushed (preferably with a mortar and pestle)
- 5 tablespoons mayonnaise
- 3 tablespoons ketchup
- 1 teaspoon chipotle powder
- salt and pepper to taste
1. Cut the potatoes into equally sized, bite size pieces, and place in a bowl with cold water to remove extra starch and avoid oxidation.
2. In a large pot, fill with water and add the cumin, paprika, bay leaves, 2 lightly crushed garlic cloves and a heavy pinch of salt and bring to a boil. Once boiling, let it simmer for 4 minutes to get the flavors to infuse into the water.
3. Add the potatoes to the water and let them cook until fork tender. You can check by taking a piece out and sticking a fork in, if it goes in with no problem then it’s done.
4. Drain the water, place pieces of potato in a cooling rack and place in fridge for an hour to help draw out extra moisture.
5. After the potatoes have been in the fridge for an hour, place potatoes in a sheet pan and drizzle olive oil over the potatoes until fully covered, add salt, pepper and paprika to taste.
6. In a preheated 450-degree oven, place potatoes in and bake until dark golden brown and crispy. This should take about 30 minutes but make sure tocheck on them as to not let them burn, flipping them occasionally.
7. Take potatoes out and let them cool once fully cooked.
8. In a mortar and pestle, crush the half small garlic clove with the chipotle powder.
9. Add ketchup and mayonnaise and mix thoroughly, add salt and pepper to taste.
10. Once slightly cooled, put potatoes on a serving plate and generously drizzle the sauce over the potatoes.
- 1 tbsp oil or water
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 pound vegan sausage
- 2 medium yams or sweet potatoes, diced
- 1 large red bell pepper, diced
- 2 cans diced tomatoes
- 1 small jalapeno pepper, diced
- 1 1/2 cups water
- 2 cans black beans, drained and rinsed
- 1 mango, diced
- 1/4 cup cilantro, chopped
- 1/4 tsp salt
Black Bean Feijoada
1. Heat oil/water in large soup pot, saute onions and garlic for 5-7 minutes.
2. Add sausage, yams, bell pepper, tomatoes, jalapeno, and water. Bring to aboil, cover and simmer for 15 min.
3. Add black beans and cook uncovered until heated through.
4. Stir in mango, cilantro, and salt.