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Recent content in Dinner on KemoNine's Culinary NotebookHugo -- gohugo.ioen-us
- Sun, 04 Dec 2022 00:00:00 +0000
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ Cajun Sausage and Rice Skillet
+ https://culinary.kemonine.info/recipes/2022/12/cajun-sausage-and-rice-skillet/
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ https://culinary.kemonine.info/recipes/2022/12/cajun-sausage-and-rice-skillet/
+
+
+
+
+ Easy Lemon Pepper Chicken
+ https://culinary.kemonine.info/recipes/2022/12/easy-lemon-pepper-chicken/
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ https://culinary.kemonine.info/recipes/2022/12/easy-lemon-pepper-chicken/
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+
+
+
+ Grandma's Versatile Stew
+ https://culinary.kemonine.info/recipes/2022/12/grandmas-versatile-stew/
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ https://culinary.kemonine.info/recipes/2022/12/grandmas-versatile-stew/
+ Notes This was designed to be more ‘heart smart’ than a standard beef stew while also being adaptable to Keto/Low Carb diets. It’s even flexible enough to adapt to a vegan diet. Ingredients were selected to avoid common ‘filler foods’ that are nutritious but feature heavily in western diets day to day. Kind of a ‘get outside the go to foods’ style recipe. Options for using ‘go to foods’ are included for completeness.
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+
+
+ Instapot Red Meat Stew
+ https://culinary.kemonine.info/recipes/2022/12/instapot-red-meat-stew/
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ https://culinary.kemonine.info/recipes/2022/12/instapot-red-meat-stew/
+ Work In Progress Notes Reduced amount of meat in original recipes, increased veggies Tumeric was not in original recipes Squash was not in original recipes Used decent Pino Noir Doubled worcestershire sauce for more bite 3 cloves garlic
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+
+
+ Lemon Parsley Pasta
+ https://culinary.kemonine.info/recipes/2022/12/lemon-parsley-pasta/
+ Mon, 05 Dec 2022 00:00:00 +0000
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+ https://culinary.kemonine.info/recipes/2022/12/lemon-parsley-pasta/
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+
Chicken Pot Pie
https://culinary.kemonine.info/recipes/2022/12/chicken-pot-pie/
diff --git a/public/category/dip/index.html b/public/category/dip/index.html
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+ KemoNine's Culinary Notebook
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diff --git a/public/cuisine/stew/index.xml b/public/cuisine/stew/index.xml
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+
+
+
+ Stew on KemoNine's Culinary Notebook
+ https://culinary.kemonine.info/cuisine/stew/
+ Recent content in Stew on KemoNine's Culinary Notebook
+ Hugo -- gohugo.io
+ en-us
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ Grandma's Versatile Stew
+ https://culinary.kemonine.info/recipes/2022/12/grandmas-versatile-stew/
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ https://culinary.kemonine.info/recipes/2022/12/grandmas-versatile-stew/
+ Notes This was designed to be more ‘heart smart’ than a standard beef stew while also being adaptable to Keto/Low Carb diets. It’s even flexible enough to adapt to a vegan diet. Ingredients were selected to avoid common ‘filler foods’ that are nutritious but feature heavily in western diets day to day. Kind of a ‘get outside the go to foods’ style recipe. Options for using ‘go to foods’ are included for completeness.
+
+
+
+ Instapot Red Meat Stew
+ https://culinary.kemonine.info/recipes/2022/12/instapot-red-meat-stew/
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ https://culinary.kemonine.info/recipes/2022/12/instapot-red-meat-stew/
+ Work In Progress Notes Reduced amount of meat in original recipes, increased veggies Tumeric was not in original recipes Squash was not in original recipes Used decent Pino Noir Doubled worcestershire sauce for more bite 3 cloves garlic
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diff --git a/public/cuisine/stew/page/1/index.html b/public/cuisine/stew/page/1/index.html
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+ https://culinary.kemonine.info/cuisine/stew/
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Pictured: A pile of multi colored raddish because I couldn't find an image of horseradish. The image was obtained from Unsplash at https://unsplash.com/photos/B4y0dFOq510
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+Cajun Sausage and Rice Skillet · KemoNine's Culinary Notebook
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Cajun Sausage and Rice Skillet
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+ Published: December 5, 2022 • Last Updated: December 5, 2022
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+ Yields: 4
+ •
+ Prep Time: 10 mins
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+ Cook Time: 30 mins
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Ingredients
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14 oz. Andouille sausage
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1 Tbsp cooking oil
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1 bell pepper
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1 tsp smoked paprika
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1/2 tsp dried oregano
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1/2 tsp dried thyme
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1/4 tsp garlic powder
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1/4 tsp onion powder
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1/8 tsp cayenne pepper
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1/8 tsp freshly cracked black pepper
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1 15oz. can fire roasted diced tomatoes
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1 cup long grain white rice
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1.5 cups chicken broth
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2 green onions, sliced
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Directions
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Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don’t worry if the sausage begins to brown on the bottom of the skillet. That’s extra flavor that will cook into the rice later.
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While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
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Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
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Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
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Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
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After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!
Pictured: A bunch of sliced sausage with onion and green pepper in a pan. The image was obtained from Unsplash at https://unsplash.com/photos/KtbmX7bBR-U
Use a sharp knife to carefully fillet the chicken breasts into two thinner peices (or use thin-cut chicken breasts).
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Combine the flour and lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken breast pieces and then rub it in until the chicken is fully coated.
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Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the chicken and cook on each side until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
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Add the butter and minced garlic to the skillet and sauté for about one minute.
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Add the chicken broth to the skillet and whisk to dissolve all the browned bits from the bottom of the skillet. Add the lemon juice and allow the sauce to simmer in the skillet for 3-5 minutes, or until it has reduced slightly. Taste the sauce and add salt if needed (I did not add any).
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Finally, return the chicken to the skillet and spoon the sauce over top. Allow the chicken to heat through. Season with a little freshly cracked pepper and fresh chopped parsley (optional), then serve.
This was designed to be more ‘heart smart’ than a standard beef stew while also being adaptable to Keto/Low Carb diets.
+
It’s even flexible enough to adapt to a vegan diet.
+
Ingredients were selected to avoid common ‘filler foods’ that are nutritious but feature heavily in western diets
+day to day. Kind of a ‘get outside the go to foods’ style recipe.
+
Options for using ‘go to foods’ are included for completeness.
+
Spicing option left intentionally open-ended. Adjust to your preferences.
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+
Main Protein
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Pick ONE
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Pork shoulder, cubed + Diced chicken livers (Careful with the liver, less is more)
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Legumes (ie various beans) + Shredded Leafy, Dark Greens (ie. Spinach, Kale)
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Main Filler
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Pick ONE
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Acorn squash
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Potato (Standard Stew, don’t use this again below)
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Butternut Squash
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Sweet Potato (Standard Stew+, don’t use this again below)
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Legumes (don’t pick this if picking legumes above)
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Accent Filler
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Pick ONE
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Peas + Lentils + Parsnip
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Peas + Lentils + Turnip
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Peas + Lentils
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Peas + Potato
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Peas + Sweet Potato
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Peas
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Thickening Agent
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Pick ONE
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Mashed/Pureed Avocado (Neon green stew warning)
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Arrowroot (Healthier than flour/corn starch, same effect)
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Flour
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Corn starch
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Other options not listed
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Spices
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Add according to taste
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Thyme/Rosemary/Oregano/Similar
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Mustard powder
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Peppercorns
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Ground pepper
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Work In Progress Notes
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Attempt 1
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Notes
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The pork was a little too overdone but was still mostly firm
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Added too much water / lentil and it quickly turned to wallpaper paste
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Overcooked turnip / acorn squash so they were mush
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Spicing was on point and flavorful
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Needs less overall cook time
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Needs less lentil
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Ingredients
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2 lbs pork shoulder (aka: pork butt)
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4oz chopped liver (beef, calf, chicken)
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1 acorn squash
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1" cubes
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5 turnips
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1" cubes
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Fresh thyme (to taste)
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Fresh oregano (to taste)
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2 minced garlic cloves
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Peppercorns
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Instructions
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Brown pork
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Add liver
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Add garlic, cook until fragrent
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Add 160z water to pan
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Add oregano
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Add thyme
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Bring to boil
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Simmer 1 hour
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Add turnip
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Add squash
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Simmer 45 minutes
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Add 2 cup split red lentil
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Add 1 cup water
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Simmer 30 minutes
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Pictured: A bowl of stew on a wood plank next to a candle and glass of wine. The image was obtained from Unsplash at https://unsplash.com/photos/8Scd_34vdsw
Pictured: A pile of small fish that look dehydrated. They are on top of some newspaper. The image was obtained from Unsplash at sai-abhinivesh-burla-7qB52WqJLLY-unsplash.jpg
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+Homemade BBQ Sauce (No Ketchup) · KemoNine's Culinary Notebook
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Homemade BBQ Sauce (No Ketchup)
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+ Published: December 5, 2022 • Last Updated: December 5, 2022
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Pictured: Three large glass bottles of BBQ sauces and easy pour stoppers. From left to right they are "Spicey!", "House", and "Sweet & Tangy Mustard". The image was obtained from Unsplash at https://unsplash.com/photos/yzBnzI2kOmg
Pictured: A jar of stone ground mustard and a spoon hovering over showing the seed amount and texture. In the background is an out of focus jar of honey. The image was obtained from Unsplash at https://unsplash.com/photos/YtzVxO9NFjc
Adapted from 3 different recipes to ensure 100% from scratch Hummus
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Adapted to use an Instant Pot (or similar pressure cooker) for speeding up chickpea cooking process
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Adapted ingredients to take above into account
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Ingredients
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Tahini Paste
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1 cup sesame seeds (hulled preferred, non-hulled also work)
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2-4 tbsp neutral flavored oil
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Grape Seed
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Canola
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Light Olive Oil
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Hummus
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1.5 cups dried chickpeas
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6 cups water
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1 cup, 2 tbsp light tahini paste
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4 tbsp fresh lemon juice
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4 cloves garlic
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6.5 tbsp ice cold water
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Instructions
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Tahini Paste
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Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute.
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Add 3 tablespoons of the oil then process for 2 to 3 minutes more,
+stopping to scrape the bottom and sides of the food processor a couple times.
+Check the tahini’s consistency. It should be smooth, not gritty and should be pourable.
+You may need to process for another minute or add the additional tablespoon of oil.
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Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
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Store tahini covered in the refrigerator for one month. You may notice it separates over time,
+like a natural peanut butter would. If this happens, give the tahini a good stir before using.
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Notes
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A blender with high power can be used in place of a food processor
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Hummus
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Make Tahni Paste (see Tahni Paste section)
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Place chickpeas, 6 cups water in Instant Pot
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Cook chickpeas in Instant Pot (adjust accordingly for other pressure cookers)
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High Pressure 42 minutes (tender with a bit of chew) or 60 minutes (tender soft)
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Natural Release 20 minutes
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Place the chickpeas in a food processor and process until you get a stiff paste.
+Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt.
+Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes,
+until you get a very smooth and creamy paste.
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Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes.
+If not using straightaway, refrigerate until needed.
+Make sure to take it out of the fridge at least 30 minutes before serving.
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Notes
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A blender with high power can be used in place of a food processor
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