Dry Ranch Seasoning for Dips and Other

Source: https://inquiringchef.com/ranch-seasoning/

Notes: The uses are endless. I use this regular as a mix in for ground turkey to make turkey burgers. I use about a 1/4 cup per pound of meat.

Serves: We make this in bulk. I usually make about 6-10x this recipe and keep it in a mason jar.

Ingredients: <the ingredients provided generally in the order they are used, including any prep>

• 1 Tsp Dried Parsley
• 1 Tsp Dried Chives
• 1 Tsp Dried Dill
• 1 Tsp Buttermilk powder
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Dried Minced Onion
• 1/2 Tsp Kosher Salt
• 1/8 Tsp Pepper

To use in a ranch dip, combine about a Tbsp of the above with 1/4 cup mayo and 1/4 cup sour cream (or yogur), 1 Tbsp milk, 2 Tsp lemon juice

Program: <list of steps>

Variations:

Log:

• First Made: Early 2020
• Last Made: Its a regular

Tags:

• Meal: Seasoning, Condiment
• Special: Regular_Rotation, Bulk, Easy
• Sidebar: 
• Source: Website

Version: Version 1.3

Cream of Mushroom Soup

This is an adaption of an old recipe from a Williams Sonoma cookbook on soups. It is one I make every few months. It is filling and freezes well. I will often double this recipe, but you need a really big pot (>7 quarts).

2 lbs mushrooms, sliced or chopped (I slice them in the food processor with the slicing blade)
1/4 cup each butter and vegetable oil
3 large shallots, diced (I blitzed them in the food processor after the mushrooms)
2 tbsp flour (I use whole wheat but you could use AP)
Pinch Nutmeg
5 cups cream or you can lighten by combining less cream with other liquids like chix stock
salt and pepper

1. Melt the butter and oil over medium heat until water in butter has bubbled away

2. Toss in the mushrooms and shallots. Initially you'll be sauteing. Then liquid will come out of the mushrooms and it will get fairly wet. Keep cooking until the liquid evaporates and you are left with a dark brown paste.

3. Toss in the flour and mix to combine. Keep stirring for a couple mins to let the flour cook some.

4. Put in your liquids and bring to simmer. Simmer for about 20 mins until the soup thickens slightly.

5. Add in the nutmeg and season with salt and pepper to taste

6. At this point you can eat the soup as is, or you can blitz it with a stick blender to your desired consistency.

Fool Proof Hard Cooked Eggs

Source: I think this was cooks illustrated

Notes: Works great

Serves: Makes eggs

Ingredients: <the ingredients provided generally in the order they are used, including any prep>

• 6 or more large eggs
• water

Program: <list of steps>

1. Take six or more eggs and put them in a pan covered by at least a half inch of water.
2. Bring the water to a boil.
3. Turn off the heat and cover with a lid.
4. Let the eggs steep for 10 mins.
5. Then immerse them in a bowl filled with ice and cold water to cover.
6. Let that stand for five more minutes.
7. Drain.
8. Use right away or refrigerate for later use.

Variations:

• None

Log:

• First Made: Don’t remember
• Last Made: Regular Rotation

Tags:

• Meal: Breakfast
• Special: Regular_Rotation, Bulk, Easy
• Sidebar: 
• Source: Cooks

Version: Version 1.3

Simple Roast Beef

I've made this a few times, sometimes for a dinner and sometimes just to have roast beef for sandwiches for a crowd. Either way the basics are super simple if you know a couple techniques and you have a meat thermometer (you do have one, don't you?)

Start with a 3-4 pound cheap cut of meat such as a chuck, round, or something similar. Don't get anything too fancy. Salt and pepper it all around.

Heat some vegetable oil in a large pot or dutch oven (you won't need a lid) over medium high.

Then brown the roast on all sides, about 4 mins or so per side.

Then put the roast in a preheated 250 degree oven (yes - 250 degrees). Use a meat thermometer that you leave in and set the target temp on that to 110 degrees. It should take between 45 mins and an hour to hit that level.

Once it hits 110, change the target temp to 130 and crank the oven up to 500 degrees.

Once it hits 130, take the roast beef out (and turn off the oven!) and let it rest for at least 15 mins covered loosely with foil. Slice then a serve hot or let cool and then cover with plastic wrap to slice up later for sandwiches, salads, or whatever.

The pot goodies can be turned into a gravy if you are interested. Let me know and I can give you some ideas for a veggie based gravy, an onion gravy, or a mushroom gravy, or just a wine based gravy thickened or not.

Best Chili Recipe

I've tried many chile variations. This was the best for a variety of reasons and I'll note why as I write it out. I also wanted to try a few things I'd been meaning to. This was a great experience end to end. It reminded me why I love cooking.

The Beans
I used about a half pound of dried pinto beans. I haven't used pinto beans before and they were quite tasty. I'll definitely be using them again.
I used a fast soak, which I also hadn't done before. A half pound of beans and three quarts of water seasoned with 3 tablespoons salt.
Bring to a boil and then take off the heat, cover, and let stand for an hour. When complete rinse the beans before using in the recipe.

The spice mix (i.e. your own chili powder!)
I used guajillo chiles, but you could use new mexico or ancho. Cut off the tops of six of them, break into 1 inch pieces. Make sure to get rid of the seeds as they can lead to a bitter taste in the final mixture. Then toast these in a dry skillet until fragrant (about 5 mins). Let them cool.
I also used arbol chiles. Cut off the tops and get rid of the seeds. I used four.
Combine the above peppers, 3 tablespoons of cornmeal, 2 teaspoons of dried oregano, 2 teaspons cumin, 2 teaspoons cocoa powder, and 1/2 teaspoon table salt in a food processor. Ground til a fine powder (about 2 mins).
Then turn the powder into a paste by slowly combining 1/2 cup chicken stock in a slow stream to the food processor while running.
Transfer this to a bowl.
I never made my own chili powder but it was very easy. Up to the stock step I imagine you can make the powder and keep it for some time. I'd probably leave out the cornmeal and maybe the cocoa powder for other applications.

The aromatics
Without wiping out the empty food processor, put in about 2 cups onions (2 medium onions) roughly chopped. Pulse them a few times to get them broken down. Then add in your desired number of jalapenos. I used three. For the jalapenos cut off the grean outer part and discard the central ribs, seeds, and stem. You want the onion/jalapeno mixture to be about the consistency of chunky salsa.
In a large dutch oven over medium-high heat heat some vegetable oil. Start sauteeing until softened and moisture has evaporated.
Add 4 garlic cloves minced or crushed and saute for another minute (until fragrant).

Start bringing it together
Now combine the previously made chili paste to the sauteed onion mixture, 1 can diced tomatoes, and 2 teaspoons molasses. Mix this through then add in 2 cups chicken broth and the beans. Bring to boil and then back down to simmer.

The meat
I used between 3.5 and 4 lbs of chuck roast. I bought a whole roast and trimmed and cut it myself. I cut it into about 3/4 inch pieces. Pat dry then salt the meat.
In a 12 inch skillet with vegetable oil over medium-high heat, brown the meat in batches. Put each batch in the simmering mixture.
After each batch use part of a bottle of lager to deglaze the pan. Let that simmer for a moment then put the reduced liquid in the pot. How much lager you use after each batch depends on how many batches it takes to brown all of the meat. It took me three.

Finish it!
Cover the pot and transfer to a preheated 300 degree oven. Cook until meat and beans are fully tender. I cooked this for 1 hour the night before and then another hour the next day.
Let chili stand and then serve with whatever you like.
Season with salt if required.

Serving
We served in bowls with several condiments: sour cream, shredded cheese, diced fresh jalapeno, diced red onion, diced tomato.
We served this to eight adults. There were no leftovers.

Buffalo Chicken Mac & Cheese

Amy needed a fun meal. I had chicken defrosted. What better than Buffalo Chicken Mac & Cheese. This was a variation on a few other recipes I saw

Ingredients:
2 Boneless Chicken Breasts, cut into bite sized pieces
1/2 lb cooked elbow pasta, warm if using leftover
8 oz soft cream cheese
1/4 cup sour cream
1/4 cup blue cheese crumbles
1 package hidden valley ranch mix
about 2 cups shredded cheese
about 1/4 cup bread crumbs
1/4-1/2 cup favorite hot sauce
Other inclusions if you like*

1. Cook the chicken over medium high heat until golden brown and just cooked through
2. Cook pasta according to directions
3. In large bowl mix cream cheese, sour cream, blue cheese, ranch mix, about 1 cup shredded cheese together until well blended
4. Add chicken and pasta to the cheese mixture and bring together
* If you are adding anything else to mix it up, include now if it is something that you want mixed in - examples could include any variety of cooked veg such as spinach, broccoli, green beans, peas
* I also had tomatoes with this but we put them over the top afterwards. I was worried about them watering down the mixture in the oven
5. Put in a 13x9 pyrex dish that you've coated with spray. Smooth it out.
6. Cover with more cheese, more hot sauce if you like, and some bread crumbs
7. Cook for about 20 mins until breadcrumbs start to brown and cheese is bubbling

Eat!

Healthy Waffles

Amy and I want to control some of the nutrition going into the kids. So one easy way is to make our own waffles. All three love them and they freeze very well. I started with two different recipes:
- one that uses wheat germ as part of the dry ingredients
- one that uses yogurt as part of the wet ingredients.

I intended to make a lot of waffles with this recipe. So you could half or quarter this for a smaller group. I'll get 30 or so waffles out of this in my cuisinart 2-waffle maker. Our maker uses about 3/4 cup batter per 2 waffles.

Ingredients:
4 cups whole wheat flour
2 cups ap flour
2 cups wheat germ
4 tsp baking powder
2 tsp table salt
16 tbsp unsalted butter, melted
8 eggs, separated
8 tbsp honey
4 cups plain yogurt
4 cups milk (I used a combo of whole and 1% milk (its what the kids drink)
2 tsp vanilla (our kids love a little vanilla flavor in the baked goods)

Mix the first five dry ingredients in a very large bowl (this will be the bowl everything ends up in at the end).
mix the next six ingredients (except the egg whites) in a second bowl. Make sure you've cooled the butter some before introducing the yolks otherwise you'll end up with scrambled eggs.

Whisk the egg whites until you have soft peaks.

Mix the wet mixture with the dry mixture until just combined (you don't want to overmix - otherwise you'll have dough).

Then lastly fold in the egg whites.

Make the waffles according to your maker's instructions.

If you aren't serving right away, I find the best way to store longer term is cool completely on a wire rack. Then place in zip top bags two at a time. Put in the fridge if it is a few days. Freeze if longer. They go great in the toaster from the fridge or freezer straightaway.

Beef and Barley Stew with Mushrooms

I used the below recipe for a beef and barley stew. This was my first foray into using barley, a grain I'd been interested in working with for some time.

http://www.overthehillandonaroll.com/2010/10/beef-stew-with-barley-and-mushrooms.html

I used a larger chuck roast to start (4 lbs). In doing so I upped some of the ingredients some to my liking. I doubled the garlic, used slightly more onion, but kept the celery the same. I forgot the bay leaf :(, but couldn't tell you if I miss it or not. I upped the wine some so it covered the bottom of the pot by a quarter to half inch. It cooks down regardless.

I tasted it this evening but plan to use it throughout the week. It makes a good amount. I would guess about 10-12 cups.

The other thing to keep in mind is that this is pretty healthy. I trimmed the beef pretty well, there is little other fat involved. The barley is a very healthy grain. The veggies bring nothing but goodness to the table. There is no other thickener in this, which I like. In most stews you usually get flower involved either in dusting the meet when browning or in coating the veg when they've cooked down.

As usual, it could use more salt, but I can add that afterwards. Overall a success. I hope to cook with barley again. This is a good comfort meal.

Weeknight Chicken Meal

This is a good weeknight meal that uses two skinless and boneless chicken breasts. You can take this in endless directions once you understand the basic technique.

The ingredients:
1/2 ounce dried porcini mushrooms (about 3/4 cup) (see note)
1 cup low-sodium chicken broth 
1/4 cup plus 1 teaspoon unbleached all-purpose flour 
4 boneless, skinless chicken breasts (6 to 8 ounces each), tenderloins removed and breasts trimmed of excess fat, halved horizontally, and pounded 1/4 inch thick (see note)
2 tablespoons vegetable oil , plus 1 teaspoon
1 small shallot , minced (about 2 tablespoons)
1/4 cup dry vermouth 
1 teaspoon tomato paste 
1 teaspoon soy sauce 
1/2 teaspoon sugar 
2 tablespoons cold unsalted butter 
1/2 teaspoon minced fresh thyme leaves 
1/2 teaspoon juice from 1 lemon

1. Rinse porcini in large bowl of cold water, agitating them with hands to release dirt and sand. Allow dirt and sand to settle to bottom of bowl, then lift porcini from water and transfer to microwave-safe 2-cup measuring cup. Add chicken broth, submerging porcini beneath surface of liquid. Microwave on high power 1 minute, until broth is steaming. Let stand 10 minutes. Using tongs, gently lift porcini out of broth and transfer to cutting board, reserving broth. Chop porcini into ¾-inch pieces and transfer to medium bowl. Strain broth through fine-mesh strainer lined with large coffee filter into bowl with chopped porcini.
2. Combine ¼ cup flour, 1 teaspoon salt, and ½ teaspoon pepper in pie plate. Working one piece at a time, dredge chicken in flour, shaking gently to remove excess. Set aside on plate.
3. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Place 4 cutlets in skillet and cook without moving until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large plate. Add 1 tablespoon oil to now-empty skillet and repeat to cook remaining cutlets. Tent plate loosely with foil.
4. Add remaining teaspoon oil to now-empty skillet and return pan to medium heat. Add shallot and cook, stirring often, until softened, about 30 seconds. Add remaining teaspoon flour and cook, whisking constantly, 30 seconds. Increase heat to medium-high and whisk in vermouth, soaked porcini and their liquid, tomato paste, soy sauce, and sugar. Simmer until reduced to 1 cup, 3 to 5 minutes.
5. Transfer cutlets and any accumulated juices to skillet. Cover and simmer until cutlets are heated through, about 1 minute. Remove skillet from heat and transfer cutlets to serving platter. Whisk butter, thyme, and lemon juice into sauce and season with salt and pepper. Spoon sauce over chicken and serve immediately.