Author: maggie black

Hawaiian Sloppy Joes

dinner, new american

ingredients

  • 1 pack brioche or Hawaiian buns
  • 1 lb ground beef
  • 1 pack bacon (8oz)
  • 1 medium onion, chopped
  • 5ish cloves garlic, minced
  • 1 8 oz. can crushed pineapple (in 100% juice) not drained
  • 1 cup ketchup
  • 1/4 cup honey
  • 2 tablespoons packed brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon mustard
  • 1 tablespoon cider vinegar
  • 1 tsp each chili powder, salt
  • 1/2 tsp each ground ginger, smoked paprika, pepper

instructions

  1. Cook bacon till crispy. (Find a good way to do this).
    –
  2. Mix together everything from pineapple down.
    –
  3. Heat oil in a large saucepan, cook for a few min, add beef and cook until cooked through, stirring often.
    –
  4. Add sauce and bring to a simmer. Reduce heat and simmer for 20 minutes. When done, crumble bacon into mixture and serve with toasted buns (and maybe cornbread too!).

Adapted from: https://carlsbadcravings.com/hawaiian-sloppy-joes

Easy Tacos

bread, dinner, mexican

ingredients

  • 1 can refried beans (heat over stove; remove from heat, mix in 1/3 cup yogurt/sour cream)
  • 1 lb ground beef with taco seasoning (https://www.howsweeteats.com/2019/01/ground-beef-tacos/) <– taco seasoning
  • tomato, onion, cilantro for me
  • mexican rice (still looking for a good recipe)

NY Times Fancy Pizza

bread, dinner, mediterranean

ingredients

  • 2 teaspoons/5 grams dry active yeast
  • 4 ½ cups/625 grams all-purpose flour, plus extra for dusting
  • 2 teaspoons/5 grams kosher salt
  • 2 tablespoons/30 milliliters olive oil

instructions

  1. Pizza dough. Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
    –
  2. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
    –
  3. Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
    –
  4. Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
    –
  5. To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.
    –
  6. Make de pizza. Preheat oven and pizza stone to 500. Roll dough out into a circle, add sauce and cheese and whatever else you like. Bake for 8-10 minutes.

Tahini Chocolate Chip Cookies

dessert

ingredients

  • 1 cup plus 2 tablespoons (130 grams) all-purpose flour
  • ¾ teaspoon baking soda
  • a generous pinch of Maldon or other sea salt, plus more for sprinkling
  • 1 stick unsalted butter, at room temperature
  • ½ cup tahini, well stirred
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 (10- to 12-ounce) bag bittersweet or semisweet chocolate chunks, chopped, or chocolate chips (about 1 ¾ cups)
  • About ¼ cup white sesame seeds

instructions

  1. Mix the flour, baking soda, and salt together in a small bowl.Beat the butter, tahini, granulated sugar, and brown sugar on medium speed in an electric mixer or in a stand mixer fitted with the paddle attachment for about 3 minutes, until fluffy and fully incorporated, stopping and scraping down the sides of the bowl a few times as needed. Add the egg, egg yolk, and vanilla and mix for 1 minute more.
    –
  2. With the mixer on low speed, gradually add the flour mixture and mix until just combined. Remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, being careful not to overmix. Cover the dough and refrigerate for at least 1 hour or up to overnight. (This might sound fussy, but the cookies are honestly better after the dough has had a chance to rest.)
    –
  3. Position two racks evenly in the oven and preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats.
    –
  4. Scoop out a generous tablespoon of the dough, roll it into a ball, and place it on the prepared pan, making sure not to place the cookies too close together. Repeat with the remaining dough, dividing the cookies between the prepared pans. Lightly moisten your palm and gently push the cookies down to flatten them. Sprinkle with the sesame seeds and press them lightly to make sure they adhere to the dough.
    –
  5. Bake for 6 minutes, then rotate the pans 180 degrees and switch their positions from top to bottom and bottom to top. Bake for 6 to 8 minutes more, until the cookies are almost deep golden brown around the edges, but still somewhat pale in the center. Remove from the oven and sprinkle the cookies with the sea salt, gently pressing it into the cookies to adhere.
    Let the cookies cool for at least 5 minutes on a wire rack then serve slightly warm or at room temperature. Store in a tightly sealed container at room temperature for up to 2 days.
    –
  6. ORRRRRRR Spoon out four cookies, cook in the toaster oven on the cookie setting!

From: https://www.wbur.org/hereandnow/2020/02/13/rage-baking-book-kathy-gunst

Nana’s Salmon Patties with Buttered Noodles

classic american, dinner

ingredients

Salmon Patties

  • 2 6oz cans salmon
  • 1 small onion, chopped
  • 1 egg
  • 2/3 cup panko breadcrumbs
  • pepper

    Buttered Noodles
  • 1lb elbow noodles
  • 6 tbsp butter
  • salt & pepper to taste

instructions

  1. Start a pot of boiling water. Mix all salmon patty ingredients. Shape into patties.
    –
  2. Bake at 350 for 30 minutes.
    –
  3. Cook noodles, add butter, salt, and pepper. Serve with salmon patties.

Spring Veggie Frittata

dinner, new american

ingredients

  • 8 large eggs for a 12-inch skillet
  • 1/4 cup milk
  • 2 cloves garlic, minced
  • 1/2 large onion (or 1 small onion), choppe
  • 1/2 cup frozen peas, thawed
  • 1 bunch chopped asparagus
  • 1/2 cup fresh mozzarella, cubed
  • 1/4 cup feta, crumbled
  • salt, pepper, olive oil

instructions

  1. Preheat oven to 400F.
    –
  2. Whisk the eggs, milk, garlic, and 1/4 tsp salt until combined. Set aside.
    –
  3. Heat 1/2 tbsp olive oil in cast-iron skillet over medium heat. Add the onions and cook until soft.
    –
  4. Add the asparagus and a pinch of salt and pepper, cook about 5 minutes. Add the peas, then the egg mixture, and shake pan to distribute. Add cheese and bake 30-40 minutes or until eggs are set.


    From https://www.loveandlemons.com/frittata-recipe/

Mom’s Minestrone (Adapted)

dinner, mediterranean

ingredients

  • 1 onion, diced
  • 4 large cloves garlic, diced
  • 1 tsp olive oil
  • 1 28oz can crushed tomatoes
  • 1 16oz can crushed tomatoes
  • 9 cups water
  • 4 carrots, diced
  • 1/4 cup quinoa, barley, or brown rice
  • 1 bunch kale
  • 2 cans kidney beans
  • 2 tsp salt
  • 1 tsp peper
  • 1.5 tbsp basil
  • 1.5 tbsp oregano

instructions

  1. Heat onion, garlic, and olive oil about five minutes.
    –
  2. Add water and tomatoes. Bring to a boil, then reduce heat.
    –
  3. Add carrots and quinoa/barley and cook uncovered for 20 minutes.
    –
  4. Add beans, kale, and seasonings. Simmer 15-20 min longer.

Mom’s Masala

dinner, mediterranean

ingredients

masala with pita (mom’s cookbook page 86)

  • 1 tsp olive oil
  • 1 cup chopped onion
  • 4 cups chopped tomatoes
  • 1 tsp sugar
  • 1 tsp curry
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1/8 tsp ground red pepper
  • 2 cans garbanzo beans
  • 1 tsp garam masala
  • 1/2 cup greek yogurt

instructions

  1. Heat oil and cook onion until soft.
    –
  2. Add tomatoes and next five seasonings and cook until tomatoes lose their shape (about ten minutes), stirring often.
    –
  3. Add garbanzos and masala. Heat to boil. Reduce heat and simmer 5-10 minutes.
    –
  4. Turn off heat and stir in yogurt. Serve on pita.