heres a vegetarian lentil stew thats easy to make.
1 1/2 cups lentils
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground tumeric
2 serrano chilies minced
1 large tomato diced
1 1/2 tsp packed brown sugar
1 tsp salt
1 tsp brown mustard seeds
1 dried cayenne or thai chile
1 large clove minced garlic
pick over the lentils tossing out any stones. rinse and place in a saucepan add 5 cups water along with the coriander,tumeric,cumin and minced serrano. bring to a boil,reduce heat to a low boil and cook,stiring often until the lentils are soft about 50 minutes.
using a wooden spoon smash the soft lentils to made a chunky puree add teh brown sugar,salt and tomato. stir to dissolve the sugar. reduce heat to low to keep warm while you make the spice mixture
in a small fry pan with a lid heat the oil until shimmering. add the mustard seeds,cover and cook 30 seconds or so until the spattering stops. uncover and add the dried chile. saute about 30 seconds until the chile turns black. remove with tongs and discard. add the garlic stir quickly and remove from heat. stir spice mixture into the lentils and serve over rice
This is a recipe for smoked turkey. You will need a smoker to do this. I use an electric mastercraft smoker i bought at Cabela’s but you could use a simple bullet smoker if you wish. I like teh electric one because I can maintain the temperature I want easily. You will need a while to make this since it takes about 6 hours in the smoker + prep time. I used cherry wood becasue its a lighter wood and adds a sweet flavor to the meat. You can use any wood but I’d stay away from mesquite for this,It adds to heavy of a flavor to the turkey in my opinion
dont use a turkey much bigger than 12 lbs. because you are using relatively low heat a larger turkey spends to much time in the danger zone (below 120) to really be safe.
10-12 lb turkey completely defrosted
4 cups of so of wood chips
your favorite BBQ rub (I use salt lick BBQ rub)
1 stick melted butter
1 hour before begining to smoke
soak the wood chips in water
apply the rub to the turkey
place the tutkey in a smoker preheated to 250
add the wood chips,adding more as needed. Most of the smoke flavor is added in the beginning to that is the most important time for exposure to the smoke.
after 2 hours in the smoker begin basting with melted butter every hour or so
the turkey will need to smoke for around 6 hours or so. I use a remote meat thermometer to monitor the temperature. You want the thickest part of the thigh to be at 170 degrees.
remove the turkey and let rest 30 minutes before carving
I call this american paella since it combines the traditional spanish dish with american sausage and clams
1b andouille sausage diced
1 lb bay scallops (the small ones)
3 chicken thighs cubed
1 dozen littleneck clams or 1 lb steamer clams cleaned
1 medium onion diced
2 carrots diced
1 bell pepper diced
1 1/2 cups arborio rice
2 1/2 cups chicken broth
1 1/2 tsp smoked paprika
1 tsp saffron
1 bay leaf
2 Tbsp butter
1 Tbsp olive oil
Season the chicken thighs with salt and pepper
in a large saute pan or a paella pan heat heat the olive oil and butter until hot. Add the chicken and saute until brown. remove from the pan and set aside. add the andouille,onion,bell pepper and carrot. saute until soft.
add the rice to the pan and saute 5 minutes. stir in the chicken broth,chicken,saffron paprika and the bay leaf. make sure the rice is completely submerged by at least 1/2 inch. cover and cook over medium heat 15 minutes. stir in the scallops
and clams. continue cooking 10 more minutes or until the clams have opened. discard any unopened clams.
this is really really good. and easy to make
1 1/2 lbs flank steak
2 baby bok choy chopped
1 green bell pepper cut into 1/2 ” squares
1/2 lb white mushrooms sliced
1/2 lb shitake mushrooms sliced
1/2 ” piece ginger peeled and julienned
3 cloves garlic sliced thin
3 TB cooking oil
3 Tb oyster sauce
2 TB soy sauce
2 TB rice wine
1 TB balsamic vinegar
1 TB soy sauce
1 Tb Oyster sauce
1 tsp sesame oil
slice the beef across the grain into thin slices Place in a bowl and add the marinade ingredients. mix well and let sit 30 MInutes.
Mix the seasoning sauce and set aside
Heat 2 TB oil in a wok over high heat. add the ginger and garlic and saute 30 seconds. add the beef and stir fry until the beef is mostly cooked. remove the beef and set aside
Heat the remaining TB of oil. stir fry the mushrooms 3 minutes. add the pepper and bok choy and stir fry 3 more minutes. add the beef back to the wok. stir in the seasoning sauce. stir fry together 1 more minute
serve over rice.