Recipes by Aske
Bean Diptake 1 cup of pinto or black beans (drained of 'juice' if canned)
take 1/2 cup of kernel corn (see above)
add in 2-3 medium sized cloves of crushed garlic
add in some fresh or minced onion (to taste, really... not too much needed)
add in some cilantro, and oregano (2 good pinches)
add in some salt and black pepper (to taste)
add in a small handful of peanuts or fritos
add in 1 lime's juice
in blender, pulse several times, then run on low while slowly adding enough oil (grapeseed is very neutral.... nice olive oil will work too) to thin it to your chosen consistency
pour in bowl, dip in with chips of your choice.
ChickenPart 1 (requires the following fresh clean produce:)
3 medium peeled carrots, trimmed at both ends section thinly
1/4 of a red Fuji apple, diced finely
1/5 of a large orange honeydew melon, dice finely, no rind
combine the above slowly with grapeseed oil and a touch of celery seed and garlic in a chopper/processor have a thick paste at end. Refrigerate until later
Part 2 (requires fresh clean produce:)
3 large leak leaves
3 large green onions
1 medium scallion
Cut 2 leak leaves at base and tip, set aside
Chiffonade the other as finely as possible
Mince the green onions from tip to the white inception
Press the scallion like garlic, be sure to catch/retain the liquid as well
Mix minced green onion, pressed garlic, and chiffonaded leak leaf in small bowl, season very very lightly with cilantro and lemon peel
Part 3
Get 2 8 oz ultra lean and cleaned chicken breasts
Get a frying pan just covered with grapeseed oil and bring to ultra high heat. (Warning, this will splatter later, be careful if unfamiliar)
Add the minced onion mix carefully, let brown lightly for about 30 seconds.
Carefully, strain out this oil, let strained onion mix cool to room temp aside, retaining oil
Return oil to pan, and allow to come to high, but not ultra high heat.
Add 1 teaspoon crushed rosemary powder (or fresh pulled equivalent), a small pinch of garlic, and 3-5 threads of saffron to high heat oil.
After letting these infuse the oil a bit, carefully add the chicken breast(s) (depending on size of pan)
The outside will sear brown on the first side within 20 seconds, turn them over and do the same to the other side. This is all we need to do with the pan now, bring the chicken breasts out to drip dry for a moment on a paper towel/plate while you turn off your sizzling hot burner and let the oil cool down.
Part 4
Take the 2 uncut leak leaves, lightly oil, and grill at high heat for 1 minute per side
remove, and plate
Adjust grill temperature to medium-medium high , and finish cooking the chicken breast on the grill.
When the chicken breasts are ready, remove from grill and get ready to plate in the following manner
Part 5
Lay leak leaf on plate
Remove carrot/puree mix from the refrigerator - spoon it gently over the leak
Place the chicken breast on top of the puree, and let it sit 2-3 minutes. - This will melt the puree a bit and make sauce ooze out - yum
Finally, top with the green onion/leak/scallion mix.
Part 6
Serve with a honey wheat roll, and a green salad of your choice
Be sure to add crushed black pepper to the top of the onions mix, too
Enjoy!
It takes time, but it's not very hard.
Key is good quality ingredients, and 'checking' the sauce as you go (slowing mixing in the really flavorful ingredients {honeydew, carrots}.. maybe my exact amounts would overpower you, maybe not)
Of course, if you go with the above, you'd probably want something else (a side, or a salad, etc)
Whatever you decide.
ChiliHabanero Peppers
Poblano Peppers
Yellow, and Orange Bell Peppers
Leek (white part)
Fresh pressed garlic
all diced, and pan fried in a bit of grapeseed oil
take these and liquefy them in a blender
brown 90% lean ground beef in same pan, with cumin, ground cayenne pepper, and a small pat of butter.
take liquified veggies, add in pureed tomatoes, with also chunks of diced tomatoes. mix with ground beef, grease from cooking, and black and pinto beans. (2/1 ratio)
add in touches of black pepper, rosemary, and cilantro.
simmer/reduce for a couple of hours
Corn1 cup kernel corn
washed clean, and semi-redried
3 oz grapeseed oil
1 oz canola oil
1 tsp fresh pressed/ground garlic
1 pinch ground chipotle powder
1/2 pinch cumin powder
2 pinch salt
1 pinch fresh ground rosemary
black pepper to taste
bring oil to high heat on stove in wok / frying pan
add in herbs
spread
add in corn
fry lightly for 8-10 minutes under frequent stir
bring to medium-low heat
add in fine porto, pref 20 year tawny
allow to simmer, stirring occasionally, for 5 more minutes
Fun with Burgerschop/process together:
1/3 cup kernel corn
1/4 of a red bell pepper
1/2 tbsp grapeseed oil
4 cloves garlic
2 pinches lemon powder
2 pinches rosemary
1 pinch chipotle powder
1 pinch cumin powder
mix into 8 oz lean ground turkey/beef
form 1-2 patties
grill.
place inside a lightly oiled/grilled honey/oat grain bun.
eat.
Ricein one pressure cooker:
2 cups mix long grain rice (whole foods)
2.75 cups water
.75 cup green tea
2 tablespoon peanut oil
4 tablespoon coconut milk
1 tablespoon butter
2 tablespoon ground cumin
2 tablespoon ground paprika
1 tablespoon fresh lemon powder
1 tablespoon ground celery seed
1 tablespoon vietnamese cinnamon
1 tablespoon ground chipotle pepper
1 tablespoon ground celery seed
leaves of one large stem from fennel
6-10 threads saffron
15-20 whole black peppercorns (pref bold indian)
stir well
cook 12-14 minutes
stir well again
let sit 2 minutes
eat, enjoy
Rice and Beanson one burner,
take 1.5 quarts warm water
add 4 tablespoons peanut oil (assuming not allergic)
add zest of 1 lemon, or equivalent in powdered lemon peel
add 4 pinches oregano
add 2 pinches cilantro
add 2 pinches chiffonaded basil
add 1 pinch crushed cumin
add 2 pinches cayenne and chipotle grinds
add 20-40 whole peppercorns
add 8 pressed garlic cloves
add 4 oz tomatoe puree
bring to high boil (careful to not foam off your pan)
add in rice (pref mix long grain or brown) to make 4 wet cups
simmer just under full boil carefully on medium high until rice is 'almost' done as normal.
strain rice, and keep about 1/2 cup of liquid. recombine in dish , letting final liquid absorb in
on a second burner,
take 6 tablespoons grapeseed oil and 3 tablespoons butter or equivalent
bring to high heat and add healthy splash of port or very sweet red wine
careful for potential flame*
drop heat to 80-90% and add in 2 finely diced whole yellow or red (or mix) bell peppers
add in (heftily , but to taste) crushed orange peel, small pinch garlic powder , and lots of ground black pepper, and 2 good pinches fresh stripped rosemary
sautee until translucency is beginning in the peppers.
add 1 cup each kernel corn and black beans
drizzle 2-4 tablespoons walnut oil (strong flavor, to taste, and assuming not allergic) , and 2 tablespoon apricot or peach jam.
spike heat to ultra high for 30seconds to 1 minute , depending on power of your range burner
drop heat to 50-60 percent and stir occasionally for 4-5 minutes
prepare rice on medium serving plate as a 'volcano' , adding the bean/corn salsa in the crater.
(option) add 2-3 pinches of cheese of your choice on top of hot salsa making a nice crusty melt.
add as accompaniment to any southwestern inspired chicken or steak dish.
enjoy.
Thai Curry Chickengrill chicken breasts or thighs 1/2 way cooked
in saucepan: bring to simmer
3 cups (light) coconut milk
4-6 tsp 'thai kitchen' green curry paste
diced bell peppers (2 or 3)
diced carrots (2)
diced water chestnuts (lots)
diced potatoes (2)
diced leeks (1)
green beans (lots)
lemmon pepper or lemongrass
pinch cinnamon
(optional, add black pepper)
add in diced chicken from the grill
simmer 2 more minutes, then lower to low heat and cook 10 more minutes
meanwhile, cook 2-3 cups of jasmine rice
plate rice in a 'bowl' shape
add 'soup' into the rice bowl
Turkeywell, here goes, as i said, this one's pretty easy
(amounts to serve/feed 2 )
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bring medium saucepan with 1/2 water to almost boil
add in juice of 3 limes
add in juice of 1 tangerine
add in 2 tablespoons of butter (or, preferably, olive oil spread)
add in 6-8 crushed cloves of garlic
allow to cool to medium high heat
add in baby new potatoes, about 1&1/2 cups, peeled
stir occasionally for 30 minutes
lower heat to about medium low, allow to cook another 20 minutes or until tender
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take 1/4 of a large green or yellow bell pepper
take 2 small or 1 large peach (peeled)
cut until small enough to chop/process
add in to processor with 2-3 tablespoons of walnut oil
add in 2-3 pinches of shredded coconut
process until of desired consistency.
(this mix can be reduced on stove if desired, but is not required)
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(amounts may generate some waste... that's a given with prepping in this manner)
in a mixing bowl, combine 1 cup 2% or higher-fat milk, and 1&1/2 to 2 eggs
on a plate/board, cover with 12" circle of white corn meal, about 1 cm deep
add in crushed rosemary powder, enough to cover all
same with thyme
add in 1 pinch of cumin
with a fork, mix thoroughly herbs into the cornmeal
take 4 4-oz lean turkey breasts (pref 93% lean)
soak them in the egg/milk for 4-5 minutes
dredge heavily in the corn-meal/ herbs
cover bottom of medium to large frying pan with grapeseed oil
bring to high heat (warning, this is HOT*)
preferably, have a spatter screen for your pan
add in the turkey breasts, 1 at a time, or 2 at a time if your pan is that large
cook for 2 minutes per side, flipping 3x
remove steaks and drain on paper towel
plate steaks, add peach-pepper compote on top, with potatoes on the side (butter drizzle optional, black pepper demanded! )
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enjoy.