Adventure Mouth!

 Ingredients Dry Spice Prep 26 g all-purpose flour 2 t cumin 2 t coriander powder 2 t turmeric 1 t cardamom 1 t cinnamon 1 t chili powder 1/2 t nutmeg 1/2 t clove powder 1/4 t black pepper Meat Prep 1 T vegetable oil 1 lb beef with a mix of lean and fat, 1-2" cubed, seasoned with salt and pepper Ribeye works. 1 c red wine 3 c water 1 bay leaf Salt and black pepper for seasoning Veggie Prep 1 T vegetable oil 2 onions, finely chopped 1 carrot, peeled and chopped 1 apple, peeled Grate half the apple and slice the rest 1 garlic clove, peeled and grated 1" ginger root, peeled and grated / sliced Secret Ingredients 1 t beef bullion paste (~1 cube) 8 g dark chocolate (~3 Hershey bar rectangles) 2g instant coffee 1 T worcestershire sauce 2 T honey 110 g plain yogurt 2 T butter Rice Instructions These steps can be carried out simultaneously: In a pot, heat 1 T oil and fry beef until browned on both sides.  Add a generous pinch  or two of salt and pepper and mix.  Add wine.  Once degla

Ingredients 1 T olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 t salt 1 t pepper 3 c chicken broth 1 pinch red pepper flakes 1 lb collard greens, cut into 2" pieces Instructions Heat oil in a large pot over medium-high heat.  Add bacon and cook until crisp.  Crumble bacon. Add onion, cooking until tender, about 5 min.  Add garlic and cook until fragrant. Add collards and fry until they begin to wilt. Add broth, salt, pepper, and red pepper.  Reduce heat and simmer until greens are tender (~45 min).

Ingredients 2 acorn squash, halved 1 T walnut oil 1/2 cup onion, finely diced 1/2 T garlic, minced 1 lb ground beef 1.5 cup mushrooms, chopped (baby bella or other) 1/4 cup dried fruit, small / chopped (figs, raisins, cranberries) 1/2 cup chicken stock 1 t fresh rosemary, chopped 1 t fresh sage, chopped 1 t pepper 1/2 t salt ½ cup nuts, chopped (pecans, etc) 1 cup shredded cheddar cheese Instructions Preheat oven to 450 degrees. Grease baking sheet w/ walnut oil. Slice acorn squash in half, scoop out seeds and place flat on sheet.  Bake 20 min, until tender when pierced with a fork. Meanwhile, sauté onions and garlic in oil until translucent, about 3 min. Add ground beef and cook ~10 minutes until browned. Add mushrooms, dried fruit, chicken stock, nuts, herbs, pepper and salt.  Sauté 5 minutes. When the squash is done, remove from oven and scoop out most of the cooked center, leaving the mostly empty squash. Mix squash filling into to beef mixture and scoop into empty squash. Top with

Ingredients 1 lb ground beef 1/2 c chopped onion 2 cloves garlic, minced 1 T cumin 2 tsp chili powder 2 cans tomatoes and green chilies (rotel) (~2 cups) 2 cans chicken broth (~3.5 cups) 1/2 c heavy cream 8 oz cream cheese (1 package) Instructions Brown ground beef, onions, and garlic in a soup pot. Add cumin and chili powder, and cook a couple minutes. (optional) May add some cayenne for increased spice. Mash in cream cheese and mix. Add rotel and bring to a simmer. Add broth and cream.  Stir and bring to a boil. (optional) Serve with fresh cilantro, avocado, and/or hot sauce. Nutrition 1 cup: 335 calories, 29 g fat, 5 carbs (4 net), 1g fiber, 13g protein  http://forum.lowcarber.org/archive/index.php/t-220277.html

Ingredients 2 T vegetable oil 1 large white onion, coarsely chopped 1 large green pepper, sliced in strips Handful of green beans, trimmed 1 T crushed garlic 8 oz bamboo shoots 1 can (4 oz) Maesri green curry paste 1 T ginger, crushed, minced, or paste 1.5 - 2 lb boneless, skinless chicken thighs, chunked 1 can (13.5 - 15 oz) coconut milk 1 T lime juice 3 T fish sauce 1 T brown sugar 1 t coriander 1 t cumin Handful of thai basil leaves or fresh tarragon Instructions Add oil to instant pot, set to saute on high.  After 3 min heating, saute onion, pepper, and green beans for 5 minutes. Add garlic and ginger.  Mix and cook 1 minute. Add chicken and thai basil / tarragon and cook 3 minutes. Add coconut milk and mix, scraping to deglaze the pot. Add brown sugar, cumin, coriander, lime juice, bamboo, fish sauce half can curry paste. Mix well and pressure cook on manual, high pressure for 6 min.  Quick release when done. Open, mix in remaining curry paste, and let

Ingredients 1 lb ground beef 15.5 oz spicy chili beans 28 oz diced tomatoes 1 packet of chili seasoning mix 16 oz medium chunky salsa 8 oz shredded cheddar (optional) diced onion Instructions Preheat pot on medium high for 2-3 min.  Add meat and brown 5-7 min. Reduce heat to low and mix in beans, tomatoes, seasoning, and salsa.  Simmer 20 min. Serve w/ cheese and onion.

Ingredients 2 T vegetable oil 10 - 12 oz baby carrots 1 large white onion, coarsely chopped 1 lb russet potatoes, cubed 1.5 - 2 lb meat (chicken thighs or beef), chunked 1 can (4 oz) Maesri masaman curry paste 1 T ginger, crushed, minced, or paste 1 can (13.5 - 15 oz) coconut milk 1/3 cup peanut butter 3 T fish sauce 1 T lime juice 2 t sugar Roasted peanuts (optional) 3 T tamarind sauce Instructions Add oil to instant pot, set to saute on high. Add ginger and half curry paste.  Cook 1 minute. Add meat and cook 3 minutes. Add coconut milk and mix, scraping to deglaze the pot. Add lime juice, brown sugar, fish sauce, peanut butter, and (optional) tamarind sauce.  Mix well, then mix in potatoes. Pressure cook on manual, high pressure for 14 min.  Allow natural release. Open, mix in remaining curry paste, and let sit for 5 minutes to thicken. Serve topped with peanuts.

Ingredients 1/2 onion, chopped 8 kaffir lime leaves, dried or fresh 1 stalk lemongrass, sliced into 3-4 pieces and slightly crushed 1 lb boneless chicken thighs 1/2 c chicken bone broth 4 T fish sauce 1 package of sliced white mushrooms 8 whole Thai chilies 2 inch piece of fresh ginger or galangal, thinly sliced 2 13.5 oz cans of full-fat coconut milk 1 T lime juice (optional) 1/2 c cherry tomatoes (optional) chopped fresh cilantro Instructions Add lime leaves, lemongrass, onion, chicken, broth, fish sauce, mushrooms, chilies, ginger, and coconut milk to instant pot.  Pressure cook at high for 20 min. Release pressure and remove lid.  Add lime juice and (optional) cherry tomatoes). Remove lemongrass, galangal, and lime leaves.  Garnish with cilantro.

Ingredients 8 roma tomatoes, halved Olive oil Onion, chopped Celery, chopped Garlic (optionally, roasted) Green bell pepper Basil Oregano Eggplant, cubed Zucchini, sliced Squash, sliced Red bell pepper, sliced Salt Pepper Instructions Chop and mix onion, celery, garlic, green bell peppers, and herbs. Oil a baking pan and place the tomato halves in it.  Spread mix around it and drizzle more oil. Bake at 275 for 1 hour.  Turn over the tomato halves and bake another 1 hour. If the onions become too browned, add more oil. The tomato skins should be loose; remove with tongs and bake another half hour, adding a bit more oil.  Remove and store in fridge as needed. Coat a crockpot in oil and add eggplant, zucchini, squash, red bell peppers, and the previously cooked tomato mix.  Add salt and pepper as needed. Bake uncovered at 350 for 1 hour.  Can be stored in the fridge, and gets better the next day.

Ingredients 1/4 cup extra-virgin olive oil 1 medium onion, coarsely chopped 4+ garlic cloves, peeled and coarsely chopped 2+ celery stalks, coarsely chopped Mushrooms 1 pound ground chuck beef or ground turkey (or ground bison) 14 oz can crushed tomatoes 14 oz can of diced tomatoes 1/4 cup flat-leaf Italian parsley, chopped 8 fresh basil leaves, chopped Parsley (optional) Salt and freshly ground black pepper 1/4 cup freshly grated Pecorino Romano Instructions In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and mushrooms and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take

https://cooking.nytimes.com/recipes/1017577-best-gazpacho Ingredients About 2 pounds ripe red tomatoes, cored and roughly cut into chunks 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks 1 cucumber, about 8 inches long, peeled and roughly cut into chunks 1 small mild onion (white or red), peeled and roughly cut into chunks 1 clove garlic 2 teaspoons sherry vinegar, more to taste Salt ½ cup extra-virgin olive oil, more to taste, plus more for drizzling Instructions Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smo

Ingredients 2-3 chicken breasts Rice (basmatic, cauliflower, etc) Fresh, chopped coriander leaves (optional garnish/topping) Marinade 1/2 cup plain, full-fat yogurt 1 tsp garam masala 1 tsp coriander 1 tsp cumin 1 tsp turmeric Salt Sauce 1 onion 1 large can crushed tomatos Butter or coconut oil Grated ginger Grated/chopped garlic 1 cup plain, full-fat yogurt 1.5 tsp garam masala 1.5 tsp coriander 1.5 tsp cumin 1.5 tsp turmeric 1 tsp brown sugar (optional) 1 tsp salt Instructions Combine the marinade ingredients, cube the chicken and mix together.  Chill in the fridge for 1 hour to overnight. Dice and fry the onion in butter or coconut oil in a pot.  Add sauce spices and cook on low heat. Add can of tomatoes, yoghurt, brown sugar (sweetens and lowers acidity), and salt to taste. Spread chicken and marinade on a sheet and broil.  Blacken very slightly, but don't overcook. Add chicken to sauce pot and cook a few minutes. Serve on rice, with f

Ingredients 5 - 6 T bacon drippings 6 - 7 T flour (use rice flour for gluten free version) 2 onions, chopped 1.5 - 2 c celery, chopped 1 bell pepper, chopped 1 - 2 T minced garlic 1 T sugar 1 T black pepper 4 bay leaves 1 tsp dried thyme 4 tsp gumbo file powder 2 T vinegar (white or rice) 2 14-oz cans diced or stewed tomatoes 1 8 oz can tomato paste 1 pkg frozen cut okra 4 c water or chicken stock (can add water and boullion cubes/paste independently) 1 lb sausage (Andouille or Conecuh) (optional)  1 lb crab meat and/or small, fully-peeled shrimp (optional) 1 pint oysters (optional) (optional) hot sauce or cayenne pepper 2 T  Worcestershire  sauce Instructions Prep chopped veggies: 2 onions, 2 cups celery, 1 bell pepper, and 2 T minced garlic. Set okra out to thaw. Prep dry spices: 1 T sugar, 1 T black pepper, 4 bay leaves, 1 tsp dried thyme, 2 tsp file powder, 4 boullion cubes (if not using broth). Portion out 6-7 T rice flour into a bowl. Brown flour i

Ingredients 4 medium/large white onions 2 tsp lime juice 4 lime wedges 2 tsp olive oil Sea salt Instructions Preheat oven to 350o Peel onions and cut an X into the top of each (~1" deep) Place each onion on a large square of foil. Separate the X a bit and point 1/2 tsp of olive oil and 1/2 tsp of lime juice into it. Wrap onions in foil and place directly on oven rack.  Roast ~45 min.  When done, onion should appear translucent and a knife should slip easily in and out. Serve with salt and lime wedge.