Adventure Mouth!

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.

From http://iowagirleats.com Ingredients Pot Sticker Burgers ~1.2 lbs lean ground turkey 1 egg 2 T soy sauce 2 green onions, sliced 1 clove garlic, microplaned or finely minced 1/2" knob of ginger, microplaned or finely minced 1 1/2 cups coleslaw mix, roughly chopped Non-stick spray Spicy Asian Slaw 3 T soy sauce 3 T rice vinegar 1 T water 1/2 t sesame oil 1/4 t crushed red pepper flakes 1/8 t garlic powder 1/8 t ginger powder 1 green onion, sliced 4 cups coleslaw mix Instructions Burgers Mix all burger ingredients together and shape into patties (~4). Spray each side of the burger with non-stick spray, then grill for 4-5 minutes a side, or until turkey is no longer pink in the middle. Slaw Mix ingredients from soy sauce to green onion in a small bowl. Add coleslaw mix and toss to combine. Let sit for 15 minutes before topping grilled burgers.

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 Frozen riced cauliflower (or 1 medium cauliflower head) 2 T sesame oil 1/2 package peas & carrots frozen mix 2 garlic cloves, minced 2 eggs 3 T soy sauce 6 green onions, chopped Instructions If using a cauliflower head, shred it into rice in a food processor.  If using pre-riced cauliflower, nuke it until it is thawed and somewhat warm. Heat 1T oil on medium-low.  Stir fry in peas, carrots, and garlic for ~5 min. Add remaining oil and cauliflower rice, stir fry. Make a divot in the middle and crack the eggs into it.  Stir gently until eggs are fully cooked. Serve garnished with green onion, adding soy sauce. 4 servings (165 cal, 9.6 carbs)

Ingredients 1.5 oz vodka 0.5 oz lime juice 2 oz ginger ale 2 oz cran-mango lite Add ice cubes and stir.  Garnish with lime wedge.

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 2 Tbsp olive oil 1 small head of cauliflower or riced cauliflower salt and pepper to taste 3 Tbsp butter plud 1 tbsp olive oil 2½ pounds portabello mushrooms 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh thyme leaves 1 cup dry white wine (I used cooking wine) 3-4 cups chicken stock, or vegetable or mushroom stock ¼ cup finely chopped fresh parsley Instructions Preheat oven to 400 F. Roughly chop cauliflower into large florets. Toss in 1-2 tsp of olive oil, season with salt and pepper, and arrange in an even layer on a baking sheet. Roast for 30 minutes and set aside to cool. Meanwhile, roughly chop your mushrooms, removing and discarding any thick woody stems (especially the stems of portobello and shiitake). Heat butter and 1 tablespoon olive oil over medium high heat in a large thick-bottomed pot. Once the butter is sizzling, add the mushrooms, lightly season with salt and pepper, and stir to coat. Cook the mushrooms until th

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

Cranberry-Orange Relish Ingredients 1 navel orange 1 (12-oz) bag fresh cranberries 1/2 cup sugar (change to substitute, may need to increase quantity) 1/8 teaspoon cinnamon Instructions Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange, then cut sections free from membranes. Gently pulse cranberries with zest, orange sections, sugar, and cinnamon in a food processor until finely chopped. Chill, covered, at least 2 hours to allow flavors to develop. Relish can be chilled up to 3 days. Notes 10 minutes of active prep, 2.5 hours until ready 10 servings (3 - 3.5 cups) Cranberry Sauce Ingredients 1 cup sugar substitute 1 cup water 12 ounces fresh or frozen cranberries 2 tsp orange zest (~1 orange) 2 tsp tapioca starch 1 tsp sugar Instructions Combine sugar substitute, tapioca starch, and water in a saucepan and bring to a boil. Add cranberries and orange zest and bring back to a boil.  Add sugar. Reduce

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 1 can stewed tomatos (I like the italian style) 1 can whole kernel corn Half (or even a whole) polish kielbasa or other large sausage 8 oz of frozen, cut okra If you can get precut okra, that's ideal.  Whole, frozen okra can also work.  Wash the crust of ice off the okra, then cut it while it's still hard.  If you let it thaw much, it becomes slippery and much harder to cut. 1 cup of five minute rice OR 1-2 cups of cauliflower rice cayenne pepper (a dash to 1 tsp) garlic (1/2 tbsp or more) oregano (a few tsp) basil (~1 tsp) salt (1 tsp to 1 tbsp) Instructions Empty cans and okra into a pot.  Begin heating. If using instant rice, add 1 cup water.  If using cauliflower rice, add it now (might want to drain the canned corn too, rather than adding its liquid). Slice sausage into pot. Add spices to taste while pot comes to a boil. Let boil a couple minutes, then remove from heat. If using instant rice and add it now and mix. Mix and let stand a

Notes Best Methods from: https://www.thekitchn.com/the-best-way-to-hardboil-eggs-22943315?amp=1 Eggs can come straight from fridge. To peel, crack each egg all over, roll on counter with gentle pressure.  Start peeling from the fat end, where the air pocket is, and work toward the pointy end. Pressure Cook Place the eggs the steamer rack in the cooker. Add a cup of water, close the lid, and set to cook on low pressure for six minutes. Immediately release pressure and chill the eggs in an ice bath for five to 20 minutes before peeling. Boil Lower eggs into a large saucepan of boiling water, then adjust heat to maintain a gentle boil for 10 minutes. Place in ice water for a little while, then peel. Gives a “jammy yolk" (not ideal for deviled eggs). Steam Boil 1" of water in a large saucepan.  Lower in a steamer basket containing the eggs. Cover and reduce the heat to medium-low.  Steam for 13 minutes. Place eggs in an ice water bath in a food stora

Basic Bake Rub with oil and salt and pepper.  Fork all over. Bake at 350 for 1 - 1.5 hours. Pre-Nuke Wash potatoes and fork 3 times each. Nuke six 6-8 oz potatoes for 6 min (or more/larger ones for a few more minutes). Bake at 425 for 20 min, until skins are crispy when pressed.  Slit top to release steam.

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

Creole Goo - 1.5 lbs ground beef - sliced sausage? - can of sliced black olives - pack of frozen okra (or half pack?) - 1/3 jar of roasted red peppers - can of italian green beans - can of ro-tel - cup or so of cauliflower rice - generous shakes of creole seasoning stir fry and eat; ~2200 calories for the pan-ful Pizza Goo - pepperoni - ground beef? chicken chunks? - shredded cheese, mixed some in, sprinkle generously across the top - lumps of fresh mozzarella mixed in, to create pockets of cheese? - pizza sauce - leaf spinach?  frozen spinach? - black olives - spices (minced garlic, etc?) - onions?  green peppers?  roasted red peppers - cauliflower rice on the bottom (kind of a crust?) bake at 350 for ??? and eat; ~??? calories for the pot? Curry Goo - chicken chunks?  ground beef? - can of bamboo shoots - can of water chestnuts - can of baby corn - black olives? - leaf spinach - cauliflower rice - sliced red pepper?  jar of roasted red pepper? - c

Vodka Ginger brandy Bailey's Irish cream Buttershots Nut garnish (nutmeg? cinnamon?) Homebrew Version 1 oz vodka 0.75 oz buttershots 3 oz eggnog (Publix) Garnish with a dusting of nutmeg

Marker's Mark bourbon Ruby port Maply syrup Bitters

https://thumbs.gfycat.com/AnotherMemorableHoneybadger-size_restricted.gif Ingredients 2 oz cream cheese 3 cups mozzarella 2 eggs 1.75 cups almond flour 1 T baking powder Seasonings (everything spice, cinnamon & raisins, etc) Instructions Place cream cheese and mozzarella in a bowl, microwave until gooey enough to beat together with fork. Add almond flour and baking powder, continue to beat until somewhat combined. Add eggs, keep beating (may need to microwave again to soften it).  Switch to a silicone spatula as more force is required.  Mixture should come to resemble cookie dough. Optional: add mix-in seasonings, like cinnamon and raisins. Flatten dough into a disc in the bottom of the bowl and divide into eighths. For each eighth, knead into a tube and connect into a donut shape. Optional: sprinkle seasonings on top of donuts on baking sheet. Bake at 350° for 15 minutes. Nutrition ? net carbs, ? fiber ? g protein ? g fat

Ingredients Sauce 1/4 cup fish sauce (2 fl oz/60 ml) 1 T coconut aminosor more fish sauce 1 T sriracha or sambal olek 2 cloves garlic, crushed 4 T almond and/or cashew butter (64 g/2.3 oz) Salt and pepper Optional: 1-2 T erythritol or 5-7 drops of stevia Stir-Fry 500 g chicken thighs (17.6 oz) 2 packs shirataki noodles (400 g/14.1 oz) 4 large eggs 2 medium green onions (30 g/1.1 oz) 2 cups bean sprouts (100 g/3.5 oz) 1/4 cup chopped cilantro 1/4 cup flaked almonds 2 T fresh lime juice (~1/2 lime, use rest for garnish) 1 T + 1/4 cup ghee or extra virgin olive oil (70 g/2.5 oz) Optional: 2 cups shredded cabbage for garnish (140 g/4.9 oz) Instructions Wash shirataki and boil for 3 min, then drain and pan-fry for 10 min.  Set aside. Combine sauce ingredients in a bowl and set aside. Toast almonds in a hot, dry pan over medium-high heat for 1-2 min, stirring to avoid burning, until fragrant. Cut chicken into 1" pieces.  Cook in pan greased with ghee o