Falafel

This recipe makes very flavorful falafel.

Estimated preparation time: 30 minutes
Estimated total time: 3-7 hours
Adapted from epicurious

Ingredients

• 1 can chickpeas (or dried)
• 1 onion
• 1 head of garlic
• 2 tablespoons parsley
• 2 tablespoons cilantro
• 1 teaspoon red chili flakes
• 1 teaspoon cumin
• Salt and pepper
• 1 teaspoon baking powder
• 4-6 tablespoons flour
• Vegetable oil

Procedure

1. Add chickpeas, onion, garlic, parsley, cilantro, seasonings, baking powder and 4 tablespoons of the flour and pulse in a food processor.

2. Try to form dough into small balls. If it sticks to your hands, add more flour.

3. Cover and refrigerate for 2-6 hours. 

4. Heat 3 inches of oil.

5. Form small balls and fry in the oil. If the ball falls apart, add more flour.

6. Fry on both sides about three minutes each side until golden brown. 

7. Drain on a paper towel.

8. Serve with tahina on pita with tomato slices, onion, feta, what have you. 

Em's Lentil and Cauliflower Tacos with Chipotle Sauce

Em found these tacos when we were trying to be vegetarian for a Friday. They are real dank.

Estimated preparation time: 1 hour

Ingredients

• 1 cup lentils
• 1 head of garlic
• 1 onion
• 1 head of cauliflower
• Salt and pepper
• 3 tablespoons chipotle in adobo sauce
• 0.5 cup crema or sour cream or conceivably yogurt
• 0.25 cup mayonnaise
• 0.5 cup cilantro
• 1-3 limes, zested and juiced
• 3 cloves of garlic
• 1 teaspoon cayenne pepper
• 0.5 teaspoon cumin
• Salt and pepper

Procedure

For the lentils

1. Sauté garlic, onions and add salt, pepper, red chili flakes, and whatever desired seasoning.

2. Add lentils and water. Simmer until cooked. 

For the cauliflower

1. Chop cauliflower into 0.5 in chunks. 

2. Toss with olive oil, salt, pepper, red chili flakes, Italian seasoning, garlic perhaps.

3. Roast at 400-450F. Flip halfway through cooking. Cook for maybe 20-30 min. 

For the chipotle sauce

1. Mix all the ingredients together.

2. Taste and add more chipotle or lime or garlic etc as desired.

3. Chill at least 3 hours if using fresh garlic.

To assemble

Put the lentils and cauliflower on a taco, drizzle or inundate with the sauce. Perhaps top with classic taco accoutrements. Have a munch.

Lemon Garlic Lentil Soup

This is a flavorful alternative to the dreaded lentil soup. It is zesty and garlicky and legitimately delicious while being maximally healthy.

Estimated preparation time: 30 min
Snagged from delish.

Ingredients

• 1 cup lentils
• 3 celery
• 3 carrots
• 1 onion
• 1 head of garlic
• 5 cups broth of choice
• 1-2 lemons
• 1/3 cup parsley
• 1 teaspoon thyme
• 3 bay leaves
• Italian seasoning
• Salt and pepper
• Red chili flakes (for some spice)

Procedure

1. Sauté onion, carrots, celery, and garlic with thyme, red chili flakes, Italian seasoning, salt and pepper.

2. Add the lentils, broth and bay leaves.

3. Let simmer until lentils are cooked.

4. Add lemon zest and juice and let ruminate a young minute. 

5. Serve hot with parsley and perhaps more lemon juice. 

Salmon Loaf

After eating this, Keith actually stated that he liked salmon!  At least in this form.  (Although, to be fair, I baked it a little too long.)

Salmon Loaf

2 cans salmon, drained, juice reserved (I used the small 5 oz cans)
1/2 an onion, chopped finely
1 c bread crumbs + flour (I ran out of bread crumbs)
1/2 c. cold milk
chopped parsley (optional)
2 eggs
salt & pepper to taste

Mix, bake at 350 F for an hour.  (Probably too long, since I only made enough for a small, flat loaf for two.)

Mushroom Sauce

1/4 c butter
2 T flour (I used 3)
2 c. milk
1 medium can mushrooms, juice reserved
2 Tbsp liquid mushrooms
2 Tbsp liquid salmon
salt & pepper to taste
red pepper and paprika (accidentally poured in too much)

Melt the butter, stir in the flour until mixed.  Add the milk slowly, stirring until thickens.  Add the mushrooms and reserved liquid.  Should continue to thicken.  Salt and pepper to taste.

S. Padre recipes and pictures

Just going to link to this, since I'd definitely like to make this in future.  Merci, Thomas!

Rick Bayless' Cochinita Pibil - amazing pulled pork, with onions marinated in lime juice.  Use the onions for salad dressing later.

Cochinita Pibil

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Recipe from "Mexico—One Plate at a Time" cookbook

Servings: 12to 15

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INGREDIENTS

5tablespoons (about 2 ounces)achiote seeds 1 1/2tablespoonsdried oregano, preferably Mexican 1 1/2tablespoons black pepper, preferably whole peppercorns 1 1/4teaspoon cumin, preferably whole seeds 1/2teaspoon cloves, preferably whole 1 1/2tablespoonscinnamon, preferably Mexican canela, that’s freshly ground or still in stick form (you’ll need about 6 inches of 1/2-inch diameter cinnamon stick) Salt 14 garlic cloves, peeled and roughly chopped 1 1/2cupssour orange juice, OR 1 cup fresh lime juice plus 1/2 cup fresh orange juice 2 bone-in pork shoulder (Boston butt) roasts (about 12 pounds), cut into 3-inch wide cross sections (unless you have a meat saw, you’ll need to get a butcher to do this for you) A 1-pound package of banana leaves, defrosted PICKLED RED ONIONS 3large (about 1 1/2 pounds total) red onions, sliced 1/8 inch thick 2cups freshsour orange juice OR 1 1/3 cups fresh lime juice plus 2/3 cup fresh orange juice ROASTED HABANERO SALSA 8medium (about 3 ounces total)fresh habanero chiles 2 large garlic cloves, unpeeled 2tablespoons fresh lime juice Salt

INSTRUCTIONS

1.  The achiote marinade. Measure the achiote seeds and oregano into a spice grinder, adding the black pepper, cumin, cloves and cinnamon, and run the grinder until everything’s as powdery as you can get it (you may need to work in batches).In a blender, combine the ground mixture with 1 tablespoon salt, the garlic and sour orange juice (or lime juice plus orange juice). Blend until smooth—there should be very little grittiness when a little is rubbed between your fingers.If you’re working ahead, pour the mixture into a non-aluminum container, cover, refrigerate 6 hours or longer. Before using, blend the mixture again to give it an even smoother texture. (The long steeping and second blending isn’t absolutely essential, though without it the marinade may be a little gritty.)
2.  Marinating the meat. In a large bowl or large plastic food bag combine meat and marinade, turning the meat to coat it evenly. (Though achiote has tenacious coloring properties, I suggest you do this quickly with your hands.) For the greatest penetration of flavor, let the meat marinate refrigerated (covered if in a bowl) for several hours, or even overnight.
3.  Slow-grilling the pork. Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Using scissors, cut off the hard edge you’ll find on most banana leaves (where the leaf attached to the central rib). Cut 3 sections of banana leaf, each about 1 foot longer than the length of a large roasting pan. Line the bottom and sides of the roasting pan with the leaves, overlapping them generously and letting them hang over the edges of the pan. Lay the meat in the pan, drizzle with all the marinade. Fold in the banana leaf edges over the meat. Cut 3 more sections of banana leaf slightly longer than the pan. Lay them over the top of the meat, again generously overlapping; tuck them in around the sides.When the grill is ready, either turn the burner(s) in the center to medium-low or bank the coals of the grill for indirect cooking. For the charcoal grill, set the grill grate in place. Set the pan on the grill grate and close the grill cover. Grill until the meat is thoroughly tender (work a fork in near the bone—the meat should easily come free), usually about 4 hours. If your grill has a thermometer, aim to keep the temperature between 300 degrees and 350 degees. To maintain an even temperature with charcoal, add more charcoal regularly (usually a few pieces every half hour or so).
4. Simple pickled onions. While the meat is cooking, prepare the onions. Scoop the onions into a non-aluminum bowl. Pour boiling water over them, wait 10 seconds, then pour the onions into a strainer. Return the drained onions to the bowl, pour on the sour orange juice (or the lime-orange combo) and stir in 1 1/2 teaspoons salt. Cover and set aside until serving time.
5.  Habanero Salsa. In an ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they’re soft and darkened in spots, 5 to 10 minutes for the chiles, 15 minutes for the garlic. When cool, slip the skins off the garlic.In a blender or small food processor, add the garlic and roasted chiles plus the lime juice and enough water to give it a spoonable consistency, usually 2 to 4 tablespoons. Blend until smooth. Taste (gingerly) and season with salt, usually about 1/2 teaspoon. This salsa will last several days.
6.  Serving. Remove the top banana leaves. Tip the pan to accumulate the juices in one end and spoon off the fat. Season with more salt if necessary.You may want to remove the bones and cut the large pieces of meat into manageable serving sizes, but I suggest you leave everything right in the roasting pan for serving. Set out your cochinita pibil with a large fork and spoon (for spooning up all those juices). Drain the red onions and set out in a serving bowl to top each portion, along with the salsa to cautiously dab on each portion.Working Ahead: If you’re the plan-ahead type, make the marinade on Day 1, reblend it and marinate the meat on Day 2 and then slow-roast the meat for serving on Day 3. The marinade will hold for a week or more in the refrigerator. Once the pork is marinated, cook it within 24 hours. The finished dish will keep for a couple of days, covered and refrigerated (meat and juice only—no banana leaves), though the texture of the meat won’t be quite as nice as fresh-from-the-oven. Warm refrigerated cooked meat slowly (a 300 degree oven) in the juice, covered. Pickled onions will keep for a week or so in the refrigerator, well covered.
   Variation: The pork can be baked in a 325 degree oven instead of on the grill; cover the meat rather loosely with foil before baking.

We had some amazing food in South Padre.  My siblings have definitely turned into incredible cooks.

Surf and turf.

Francis' ribs, with his inimitable BBQ sauce.  The salad has the remainder of Thomas' onions.

Perhaps because we start everyone young?

Bacon Tomato Pasta

We were getting low on items in the refrigerator...

Bacon Tomato Sauce Pasta

1/2 lb bacon (the thicker the better)
1 onion (white or red)
red pepper
dash vodka
1/2 jar tomato sauce
Parmesan cheese

Chop up the bacon (would love to try this with pancetta) and saute.  Drain.  Add back to the pan with the onion and red pepper, cooking until the onion is yellow.  Add some vodka (about 1/3 cup).  Add the tomatoes (a can of diced tomatoes would also be great, we had left over sauce).  Simmer a few minutes.  Serve over mostaccioli or spaghetti with plenty of Parmesan cheese.

Sausage, Potato, Kale Soup

Deviating a bit from traditional recipes here, I'm just going to note, for future reference, a few recipes that have gone over well lately.

First up, since it's so cold and definitely soup weather, the Pioneer Woman's Sausage, Potato, and Kale soup.  (with modifications, as usual)

Sausage, Potato, and Kale Soup

1 bunch kale
6 red potatoes
1 onion
1 package Italian sausage (mild)
red pepper flakes (to taste)
1 can chicken broth (about 2 cups)
2 cups whole milk
2 cups cream
black pepper
oregano

Boil the potatoes, drain and cool, and slice.  I left the skins on, though I'm sure you could remove them.

Brown the sausage.  Drain, put back in the pan with the chopped onion.  Cook until the onion turns yellow.  Add the red pepper (careful about adding too much - gets quite spicy), then the cream, milk, and chicken broth, and pepper and oregano.  Simmer for at least 30 minutes, stirring occasionally.  Note: original recipe calls for 4 cups half and half instead of the cream - I didn't have any, and prefer a thicker soup/stew as it is.

Wash and drain the kale, tear into bite-sized pieces, while soup is simmering.  After 30 minutes, or when a bit thickened, add the kale and sliced potatoes and simmer for another 15 minutes or so, or until the kale is cooked.  Serve with thick bread and butter.

Korean Beef and Rice (modified)

An alternative way to use beef:

Korean Beef and Rice

1 lb ground beef
1/2 c brown sugar
1/4 c soy sauce
1 tsp ginger
1 tsp red pepper flakes
2 cloves garlic (or dash of garlic powder)
1-2 cups stir-fry vegetables (sliced carrots, peapods, mushrooms, etc.)
cilantro to taste

Brown the beef, draining the grease.  Add the brown sugar, soy sauce, ginger, red pepper, and garlic.  Add the vegetables (Cub sells frozen packages of stir fry vegetables), with more sugar and soy sauce as needed.  Serve on rice, top with plenty of cilantro.

Serves 2, with a little left over.  Reminds me of banh mi.

Zucchini Soup

Delicious!

Zucchini Soup

3-4 zucchini
1-2 shallots
1 tsp curry
1 1/2 T butter
1 1/2 T oil
1 1/4 c chicken broth
1/2 c half and half

Saute' the shallots in the butter and oil.  Peel and slice the zucchini (core, too, if you do not like seeds) and saute'.  Add the curry and 1/2 c of chicken broth.  Blend until smooth.  Add the remaining chicken broth, salt and pepper to taste.  Blend until smooth.  Just before serving, add the half and half and blend again.  Serve with big chunks of homemade bread fresh out of the oven.

"Pad Thai" - Peanut-Lime Chicken Salad

Again, brazenly stolen/adapted from Smitten Kitchen.  I made "adjustments" right and left for ingredients that I simply did not have, such as sesame oil, insufficient lime juice (added a few splashes of lemon to get what seemed a good consistency), no soy sauce, no carrots or cucumbers, no peanuts.  Instead I used the vegetables I had available, a half bag of frozen pea pods and lots of cilantro and green onions.  Also left out the garlic and chiles, substituting instead a couple teaspoons of the red chile sauce I'd picked up in the Asian section of the store, and used perhaps twice as much ginger as was called for.  It seems no matter what you do, it tastes flavorful.

Peanut-Lime Chicken Salad
 (2-4 servings)

Dipping sauce
 3 T Asian fish sauce
 3 T brown sugar
 6 T lime juice
 1 garlic clove, minced
Small Thai or Serrano chiles, thinly sliced, to taste

Peanut dressing
 1 1/2 T Asian fish sauce
 1 1/2 T rice vinegar
 4 1/2 T lime juice
 1 1/2 T soy sauce
1 one-and-a-half inch chunk fresh ginger root, peeled and sliced
 3 T peanut butter
1/2 T sesame oil
Pinch of cayenne

Chicken and noodle salad
1 1/4 pounds boneless skinless chicken thighs (about 6)
8 ounces dried rice vermicelli or other rice noodles
2 small cucumbers, cut in 1/4-inch half moons
2 medium carrots, cut in thin julienne
Additional vegetables
Small handful basil or mint or cilantro sprigs, or your favorite of the three (torn or roughly chopped)
4 or more green onions, chopped
1/4 cup crushed or chopped roasted peanuts
Lime wedges (to serve)

Make the dipping sauce: Whisk ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.

Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream.

Marinate the chicken: Stir together 1/2 the dipping sauce and 1/3 the peanut dressing (you can eyeball this) in the bottom of a low-sided bowl or dish. Add the chicken to the mixture and toss to coat. Let marinate at least 15 minutes in the refrigerator.

Cook the noodles: Package should have directions for cooking the noodles.  Mine were to soak the rice noodles for 10 minutes in hot (I used boiled) water.  I strained them out when they were fluffy.

Cook the chicken: Grill the chicken on an outdoor grill, a stove-top grill pan, or run under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.

To serve: You can serve each item separately, allowing the diners to choose proportions.  Or mix everything together (the noodles, chicken, vegetables, and both sauces) in one big bowl.  Excellent either way.  Can be served hot or cold.

Beef Stroganoff

Stolen from the Russians?

Beef Stroganoff

2 lbs beef, chopped
seasoned flour: 1/4 c. flour, salt, pepper
1-2 medium onions, chopped

Toss the beef in the seasoned flour, and brown in oil.  Add the onions, saute'.

Add the liquid:
1 t. Worcestershire sauce
2 T. ketchup
1 1/2 c. water
Liquid from a 4 oz can of mushrooms

Stir, and simmer for 1 1/2 - 2 hours.

Just before serving, ad 1/2 c - 3/4 c sour cream and the mushrooms.  Serve over hot noodles (generally egg noodles).

Rice Pudding

Borrowed from our wonderful Norwegian neighbors, rice pudding has become a staple on Fridays.  Looking over this handwritten recipe, however, the proportions don't quite add up.  Better check with Mom.

Rice Pudding

1/2 gal whole milk (or 1/2 cup cream)
s1 < 1 cup white short grain rice
2-3-4 cardamom (pinch)
1/2 tsp salt
3/4 c sugar
2 cinnamon sticks

Cook about 40 minutes, stirring constantly.  Simmer raisins, and add to rice pudding.  Serve hot or cold - should be thick.

Teriyaki Pot Roast

From a recipe card in Mom's elegant handwriting (don't recall her ever making it, though):

Teriyaki Pot Roast

Combine syrup from 1 lb 4 oz can Dole sliced pineapple with 2 Tbsp soy sauce, 1 Tbsp sugar, 1/2 tsp ginger, 1/8 tsp garlic powder.

Pour over 3 lb boneless chuck roast in large skillet.  Cover and simmer 3 hours, turning occasionally.

Blend 1 Tbsp cornstarch into 1/4 cup water.  Stir into pan juices until thickened.  Stir in pineapple slices and 1/4 cup chopped green onions.

Fettucine Alfredo

A great meal to make on Fridays during Lent, especially if you are not a fan of lentils (which I'll be posting soon.  Stealing this recipe off my brother's website - he's a much better cook than I am:

.5 lb fettucine noodles
1 pint heavy cream
1 stick of butter
salt
pepper
nutmeg
parmesan cheese

Get this meal started by filling a large pot with water and bringing it to a boil.(add salt to water)

In a sauce-pan add the heavy cream and butter over medium heat. Let the the cream reduce by a fourth.... not too much or this sauce with be like sludge. Stir constantly Salt and pepper to taste. Add a generous sprinkle of nutmeg and stir.

Cook noodles in boiling water. Do not overcook.
Add noodles to sauce-pan and toss with alfredo sauce. Begin to sprinkle parmesan cheese as you are tossing the noodles. Add cheese to taste.....usually about a cup.

This meal is tasty.... but be warned, it will go straight to your hips.
This fettucine alfredo can be easily modified. I love adding slices of grilled chicken breast or brocolli or both. This sauce is also very good with mushrooms although the color of the sauce changes when the mushrooms are cooked in the sauce. (Great flavor though)
Enjoy.