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 2-3 large zucchini, sliced or thick zoodled 1 tbsp salt 1 lb ground beef, or 1/2 lv ground beef and 1/2 lb Italian sausage  1.5 tsp ground black pepper 1 small green bell pepper, diced 1 onion, diced 1 cup tomato paste 16 oz tomato sauce 1/4 cup red wine 2 tbsp fresh basil, chopped 1 tbsp fresh oregano, chopped 2 egg 25-30 oz ricotta cheese 4 tbsp fresh parsley, chopped 16 oz frozen, chopped spinach, thawed and drained 1/2 lb fresh mushrooms, sliced 12+ oz shredded mozzarella 3-5 oz grated parmesan Instructions Slice zucchini lengthwise into thin slices or zoodle. Sprinkle slices with salt and set aside to drain in colander or on paper towels for a few hours, or overnight in the fridge. Preheat oven to 325 F. Grease 9" x 13" baking pan. Brown ground beef with black pepper for 5 min. Add green pepper and onion and continue cooking until fully browned. Mix in tomato sauce, paste, wine, basil, and oregano. Add a little water if too thick. Boil, then simmer for ~2

https://www.wholesomeyum.com/recipes/pecan-roasted-better-than-sweet-potato-casserole-low-carb-paleo/  Ingredients Veg 4 cups butternut squash, peeled and cubed 1 medium head of cauliflower, chopped to florets 4 T unsalted butter 2 tsp cinnamon 1 tsp sea salt 1 tsp black pepper Topping 2 cups pecans (divide into 1.5 cup and 0.5 cup quantities) 1/4 cup monk fruit allulose blend (or "brown sugar" monk fruit allulose blend) 1 tsp cinnamon 1/8 tsp sea salt 2 T unsalted butter Casserole 2.5 T unsalted butter 2 T monk fruit allulose blend (or "brown sugar" monk fruit allulose blend) 2 tsp granulated splenda 1/2 tsp of pumpkin spice 1/4 tsp salt 3 T heavy cream Instructions Veg Roasting Preheat oven to 400° F.  Line baking sheet w/ lightly greased foil, or parchment. Toss cubed squash, cauliflower florets, 2 T melted butter, salt, cinnamon, and black pepper in a bowl. Arrange vegetables in a single layer on the baking sheets.  Roast for 30-35 min until soft and golden. Kee

From https://www.youtube.com/watch?v=FJ4-e5NYAB0 Ingredients 2-3 T peanut butter 1 T soy sauce  ½ T rice vinegar ½-1 tsp sesame oil ½ tsp sugar (optional or swappable) 1 tsp chili oil 2 cloves garlic, chopped finely  2-3 T hot water 200 g / 7 oz noodles Instructions Wangjangle all of those things together. Add hot water to sauce, now or later (just after the noodles finished cooking so sauce is hotter going in) Boil noodles. Then combinate those things and then also eat them.

From: basicswithbabish.co/basicsepisodes/fried-rice-2-ways Ingredients 4 Tbsp neutral oil, divided 3 large eggs 2 Chinese-style cured sausages, chopped 3 scallions, finely sliced (whites and green separated) A bunch of rice, spread on a pan and dried in the fridge overnight 1 tsp granulated sugar 1 tsp kosher salt 2 tsp MSG Instructions Preheat the wok over high heat, preferably using an outdoor wok burner. Add 3 tablespoons oil and heat until the oil is just beginning to smoke.  Add the eggs and stir rapidly with a large metal ladle until the eggs are completely cooked and pebbly in texture, about 30 seconds.  Add the chopped cured sausauce and toss to combine them with the cooked egg.  Next add the sliced whites and half of the scallion greens to the wok. Once again, toss to combine. Cook the mixture for 30 seconds or until all of the ingredients are heated through. Add the rice and an additional tablespoon of oil. Toss to combine the ingredients, then using the back of the ladle, fl

https://www.cookingclassy.com/split-pea-soup/#jump-to-recipe Ingredients 1 T olive oil 1.5 c yellow onion (~1 medium, chopped) 1.25 c celery (~3 ribs, chopped) 1 t garlic (1 clove, minced) 4 c unsalted chicken broth 4 c water 16 oz dried split peas, picked over and rinsed 2 bay leaves 1.5 t thyme (fresh chopped), or 1/2 t dried 1.5 lb meaty ham bone or ham shanks 1 c carrots (chopped) Salt and freshly ground black pepper (optional) chopped fresh parsley (garnish) (optional) red or yellow potatoes (chopped) Stove Pot Instructions Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer. Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste (I like to wait to add more salt until the end to see how salty the ham has made the soup). Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasion

From "How To Drink" (https://www.youtube.com/watch?v=C7duRnXOn-4) Full Biotic Kick: In glass Crack Ice 1 oz. -or- 30 ml. Amaro Di Angostura 2 oz. -or- 60 ml. Bourbon (Yellowstone Select) Top off with Ginger Beer - about 4 oz. -or- 120 ml.  Garnish with orange peel Tasty Tankard: (make 1/2 to 1/4 of this insane 20 oz booze-milkshake) In Shaker 6 oz. -or- 180 ml. Iced Chocolate (recipe below) 100g - 90% Cooca Dark Chocolate 500g - Whole Milk Heat until chocolate is melted Let cool 1.5 oz. -or- 45 ml. Butterscotch Schnapps (DeKuyper) .75 oz. -or- 22 ml. Coconut Rum (Malibu) .75 oz. -or- 22 ml. Irish Cream (Bailey's) Add ice to shaker Shake Strain into glass Top with whipped cream and cinnamon (shake cinnamon over fire to give it a burnt edge)

 https://www.delish.com/cooking/recipe-ideas/a20155300/roasted-beet-goat-cheese-salad-recipe/ Ingredients Salad 1 head of romaine 3 precooked beets  1 avocado, cut into narrow chunks 4 oz goat cheese (more would be fine) 1/2 cup chopped mixed nuts Vinaigrette (shake together) 1/2 cup olive oil 1/4 cup balsamic vinegar 1 T maple syrup (19 g) 2 t brown mustard (10 g) Toss veggies with vinaigrette, top with crumbled goat cheese and nuts.

Basics Prep Large bok choy: wash and dry leaves and stems.  Cut away leaves, stack, and cut crosswise into strips.  Cut stalks into 1/2" - 1" pieces (discard bottom 1" around root). Baby bok choy: wash and dry.  Cut in half or use whole. Cooking Stir-fry until tender.  Cook cut-side down for a few minutes within moving in hot oil to get a good sear.  Once color appears, flip and continue cooking. Whole or halved baby bok choy takes about 5 - 7 min; smaller pieces take 2 - 3 min. Ingredients 1 lb baby bok choy 2 T soy sauce (may substitute a mix of tamari and/or coconut aminos) 2 T vegetable broth 1 T rice vinegar 1 T sesame oil 2 T vegetable or olive oil 1 t honey (may sub maple syrup) 1/8 t red pepper flakes 1 T minced garlic 2 t minced ginger 1/4 c sliced green onions Sesame seeds Instructions In a bowl, combine soy sauce, broth, vinegar, 2 t sesame oil, honey, and red pepper flakes. Heat 1 T vegetable oil and 1 t sesame oil over high heat until just smoking.  Cook hal

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 1.3 lb sirloin steak 1 T olive oil 1.5 t minced garlic 1.5 t minced ginger 12 oz broccoli florets (or broccolini) Cauliflower rice Sauce 1 c water 1/2 t xanthan gum 2 T low sodium tamari / soy sauce 2 T coconut aminos 4 t toasted sesame oil 1 t Better Than Bouillon beef base Instructions Sliced beef across grain, 1/4" thick, while half-frozen, then let warm up for cooking. Add xanthan gum to water and sieve out any clumps before adding to other ingredients. Mix sauce ingredients in a bowl.   Heat oil and coat pan.  Once hot, add beef, cooking 30 sec on one side before turning.  Put aside on a plate and keep warm.  May need to cook beef in multiple batches. Add oil, garlic, and ginger to the pan, stirring until fragrant.  Add sauce and broccoli.  Stir and cover to steam until broccoli is tender but still crisp.  Remove. Drain any meat juices into the pan and reduce sauce a bit.  Add beef and broccoli mix, stir and warm. Season with salt and pepper to taste.

 Ingredients 1 lb green beans, washed and dried, cut to reasonable length 2 T olive oil 1 t salt (or a bit less) 3/4 t black pepper 1 T freshly chopped garlic (6 cloves) 1/4 c parmesan cheese, freshly grated Instructions Toss beans in oil with salt, pepper, garlic, and parmesan Arrange beans in one layer on a baking sheet sprayed with cooking spray. Bake at 425 for 20-25 min, tossing halfway.  Should be fork tender. Remove and adjust seasoning.  Optionally, sprinkle with parsley. Serves 4 (1 serving = 126 cal, 9 g carbs, 4 g protein)

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 2 - 2.5 c Meat drippings (turkey, beef, duck, etc) 1/2 c Unsalted butter 1/2 c All-purpose flour (rice flour also works) 2 t Chopped, fresh thyme 1 T Chopped, fresh parsley Broth (chicken, low-sodium ideally) Kosher salt and black pepper Instructions Melt butter in a saucepan over medium-low heat. Whisk in flour and thyme, and lightly brown ~1 min. Gradually whisk in drippings. Boil briefly and lower to a simmer (keep heat low to avoid burning) to thicken, whisking throughout. Stir in parsley. Keep on low heat, adding salt and pepper to taste, and broth to dilute and lower saltiness. Possibilities Garlic, minced or fine-chopped onion, mushrooms.

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

Deep-Voiced Version Pint glass, chilled Juice of a wedge of lime, or 0.5 oz of chilled lime juice 1/2 to 1 packet of splenda 2 oz gin, chilled in freezer 4 oz Fever Tree tonic, refrigerated, poured gently down the side to preserve carbonation Add ice gently with tongs Garnish with crushed wedge, if used Stir gently

Basic Version Over ice 2 oz vodka 1 oz kahlua 1 oz heavy cream or 4 oz milk Stir Deep-Voiced Version 1.5 oz vodka 1.5 oz Leopold Bros french-press coffee liquor  1.5 oz toasted cream Add to shaker w/ ice.  Shake 10 sec and double-strain into glass w/ ice. Toasted Cream 1 pint heavy cream, 1/4 t baking soda, whisked together Sous Vide Version Seal in sous vide / zip-loc bag. Sous vide at 180 F for 24 hrs. Strain to remove solids and refrigerate. Pressure Cooker Version Place in two 12 oz mason jars and screw on lids finger-tight. Pressure cook at full for 2 hrs, allow to cool naturally. Homemade Coffee Liquor Add 1/4 c ground espresso beans to 1.25 c water in a mason jar.  Mix and refrigerate for 12 hrs, then filter out grounds. Mix 1 c turbinado sugar in 1 c water in a saucepan and simmer to dissolve. Combine sugar syrup and cold brew. Add 1 t vanilla extract and 2 c dark rum. Shake and refrigerate.

Lazy Version 2 oz whiskey 1 oz lemon juice 3 splenda packets Pint glass half filled with ice Fill the rest of the way with 7-up Deep-Voiced Version 3/4 oz simple syrup 3/4 oz lemon juice 2 oz whiskey Shake w/ ice for 15 sec.  Double-strain back into shaker glass to remove ice and pulp. (optional) Add 1 egg white, shake again w/o ice for 15 sec. Can use aqua fava (chickpea brine) instead of egg white. Pour into glass. (optional) A few drops of angostura bitters on top of the egg foam.

Ingredients A bunch of conecuh sausage Instructions Tear the sausage into roughly 3" segments.  Tearing leaves ragged ends, which will turn crispy.  Prepare enough to cover a large plate one layer deep. Microwave the sausage for 3 minutes.  Preheat a frying pan (big enough for all the sausage to be a single layer) to medium. Cook in the frying pan for 3 minutes, turn the pieces and cook for another 3 minutes.

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