Recipes - Revision history

Kerowyn at 16:56, 7 March 2026

2026-03-07T16:56:30Z

← Older revision		Revision as of 16:56, 7 March 2026
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	Saute onions in olive oil and butter while carrots, kohlrabi, and eventually celery roast in oven. Add roasted veg. Add spices. Add stock [if home made and concentrated, add at least double in water--you will eventually need ~9 cups liquid total, but can add more as barley cooks] and barley. Boil or simmer until barley is the chewiness you like [~40 mins]. Throughout the barley cooking process, feel free to add spices in layers, also the stems of delicate greens. Add chopped greens, if delicate, before serving. Can add lentils or beans (or meat).		Saute onions in olive oil and butter while carrots, kohlrabi, and eventually celery roast in oven. Add roasted veg. Add spices. Add stock [if home made and concentrated, add at least double in water--you will eventually need ~9 cups liquid total, but can add more as barley cooks] and barley. Boil or simmer until barley is the chewiness you like [~40 mins]. Throughout the barley cooking process, feel free to add spices in layers, also the stems of delicate greens. Add chopped greens, if delicate, before serving. Can add lentils or beans (or meat).

			KT[[KT Notes]] notes

	== Vegan Corn Chowder ==		== Vegan Corn Chowder ==

Kerowyn: /* Barley Soup */

2026-03-01T21:13:28Z

Barley Soup

← Older revision		Revision as of 21:13, 1 March 2026
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	* 2 onions, chopped roughly		* 2 onions, chopped roughly

	Saute onions in olive oil and butter while carrots, kohlrabi, and eventually celery roast in oven. Add roasted veg. Add spices. Add stock [if home made and concentrated, add at least double in water--you will eventually need ~9 cups liquid total, but can add more as barley cooks] and barley. Boil or simmer until barley is the chewiness you like [~40 mins]. Throughout the barley cooking process, feel free to add spices in layers, also the stems of delicate greens. Add chopped greens, if delicate, before serving. Can add lentils or beans.		Saute onions in olive oil and butter while carrots, kohlrabi, and eventually celery roast in oven. Add roasted veg. Add spices. Add stock [if home made and concentrated, add at least double in water--you will eventually need ~9 cups liquid total, but can add more as barley cooks] and barley. Boil or simmer until barley is the chewiness you like [~40 mins]. Throughout the barley cooking process, feel free to add spices in layers, also the stems of delicate greens. Add chopped greens, if delicate, before serving. Can add lentils or beans (or meat).

	== Vegan Corn Chowder ==		== Vegan Corn Chowder ==

Kerowyn at 21:11, 17 January 2026

2026-01-17T21:11:55Z

← Older revision		Revision as of 21:11, 17 January 2026
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	* 2 onions, chopped roughly		* 2 onions, chopped roughly

	Saute onions in olive oil and butter while carrots, kohlrabi, and eventually celery roast in oven. Add roasted veg. Add spices. Add stock [if home made and concentrated, add at least double in water~~. You~~ will eventually need ~9 cups liquid total, but can add as barley cooks] and barley. Boil or simmer until barley is the chewiness you like [~40 mins]. Throughout the barley cooking process, feel free to add spices in layers, also the stems of delicate greens. Add chopped greens, if delicate, before serving. Can add lentils or beans.		Saute onions in olive oil and butter while carrots, kohlrabi, and eventually celery roast in oven. Add roasted veg. Add spices. Add stock [if home made and concentrated, add at least double in water--you will eventually need ~9 cups liquid total, but can add more as barley cooks] and barley. Boil or simmer until barley is the chewiness you like [~40 mins]. Throughout the barley cooking process, feel free to add spices in layers, also the stems of delicate greens. Add chopped greens, if delicate, before serving. Can add lentils or beans.

	== Vegan Corn Chowder ==		== Vegan Corn Chowder ==

Kerowyn at 21:10, 17 January 2026

2026-01-17T21:10:57Z

← Older revision		Revision as of 21:10, 17 January 2026
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	= Recipes =		= Recipes =

			== Barley Soup ==
			* cup barley [allow to sit in the melted stock while doing everything else]
			* 3 carrots, large [add to roasting pan at beginning]
			* 3 celery stalks [add to roasting pan at 20 mins left]
			* greens, roughly chopped [stems can be added at the same time as barley, or 20 mins later; tops add when serving (if delicate, if kale, earlier and skip stems!)]
			* kohrabi, peel any thick skin pieces, cut into chunks, roast about 40 mins at 400F w convection [toss with olive oil and salt, pepper, hot pepper first]
			* cumin, coriander, za'ataar, etc.
			* homemade, rich stock [turkey was used originally]
			* 2 onions, chopped roughly

			Saute onions in olive oil and butter while carrots, kohlrabi, and eventually celery roast in oven. Add roasted veg. Add spices. Add stock [if home made and concentrated, add at least double in water. You will eventually need ~9 cups liquid total, but can add as barley cooks] and barley. Boil or simmer until barley is the chewiness you like [~40 mins]. Throughout the barley cooking process, feel free to add spices in layers, also the stems of delicate greens. Add chopped greens, if delicate, before serving. Can add lentils or beans.

	== Vegan Corn Chowder ==		== Vegan Corn Chowder ==

Kerowyn at 01:39, 30 March 2025

2025-03-30T01:39:08Z

← Older revision		Revision as of 01:39, 30 March 2025
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	10 minutes to 1 day before serving, mix in the dressing.		10 minutes to 1 day before serving, mix in the dressing.

	== Weeknight Chicken Pasta ~~by Obi & Salma ‘middleeats’ Turkish Style Fusion~~ ==		== Turkish Fusion Weeknight Chicken Pasta ==

	[https://www.youtube.com/watch?v=TYhn1g42qiI Original Video]		[https://www.youtube.com/watch?v=TYhn1g42qiI Original Video]

			by Obi & Salma ‘middleeats’

	Chicken wet rub:		Chicken wet rub:
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	== Coconut Saag ==		== Coconut Saag ==
			Adapted from NYTimes Cooking
	* 3 tablespoons olive oil, butter, and/or coconut oil blended		* 3 tablespoons olive oil, butter, and/or coconut oil blended
	* 2 tablespoons coriander seeds		* 2 tablespoons coriander seeds

Kerowyn: added coconut saag

2025-03-30T01:38:03Z

added coconut saag

← Older revision		Revision as of 01:38, 30 March 2025
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	* Bake about 15-20 minutes. Everything should already be cooked, we just want to melt the cheese and get a bit of color.		* Bake about 15-20 minutes. Everything should already be cooked, we just want to melt the cheese and get a bit of color.
	* Serve with fresh cilantro, limes, green onions, or whatever strikes your fancy.		* Serve with fresh cilantro, limes, green onions, or whatever strikes your fancy.

			== Coconut Saag ==

			* 3 tablespoons olive oil, butter, and/or coconut oil blended
			* 2 tablespoons coriander seeds
			* 3-6 green cardamom pods or teaspoon ground cardamom (freshly ground is best) [might need more!]
			* 1 medium onion, roughly chopped
			* 1 piece ginger, 1-2 inches, peeled and roughly chopped
			* 5-20 garlic cloves, chopped
			* 1 pound mustard greens, roughly chopped, or any greens you have around like spinach, radish, carrot, etc (10 to 12 cups) (~half cup of celery is good too)
			* lime, juiced
			* 1 small Indian green chile, serrano chile or Thai bird’s-eye chile, roughly chopped
			* 1 teaspoon coarse kosher salt (such as Morton) or to taste
			* 1 (13-ounce) can coconut milk
			* 1 (12-ounce) block extra-firm tofu (drained/pressed) or 1 (8-ounce) package paneer, cut into small half inch cubes [can use twice this without a problem] [If you wish to keep the paneer chunks in warm water at this point, it will be faster to warm them.]
			* 2 teaspoons cumin seeds
			* half teaspoon asafetida (optional, but really fantastic)
			* half teaspoon red chile powder, such as cayenne or Kashmiri
			* Rice or farro or roti, for serving

			In a large, deep pan or stock pot or Dutch oven over medium heat, warm the fats. Once it shimmers, add the coriander, cumin, cardamom, and toast the spices until fragrant and starting to brown, about 2 minutes. At this point, you can remove and grind them if you wish! Or keep whole.

			Add the onion and cook until soft and translucent, 5 to 6 minutes, stirring occasionally. Stir in the ginger and garlic and cook until fragrant, 1 minute more. Add the mustard greens, a large handful at a time, and cook until just wilted and still bright green. Don’t overcook the greens! Remove the pan from the heat and stir in the lime juice, chile and salt to taste. At this point you can add a masala blend (ie baharat or garam masala) if you desire a bit more depth.

			Let cool for a few minutes, then transfer to a blender (or use an immersion blender) and blend into a chunky or smooth paste. Return the mixture to the same pan over low heat. Add tofu or paneer, stir in the coconut milk. Cook for 5 to 7 minutes more, until the white chunks are warmed through and has soaked up some of the sauce.

			Optional: While this cooks, in a small pan or butter warmer over medium-high heat, melt 2 tbsp of coconut oil. Add the 2 tsp cumin seeds, and once they start to brown and dance around in the pan, about 1 minute, remove the pan from the heat and stir in half tsp asafetida, if using, and half tsp red chile powder. Pour the coconut oil mixture over the saag.

			Before serving if you wish to stir in some yogurt or cream, it will be even better.

			You may also top with pepper threads, crispy garlic, green onions, sprouts, anything really!

Kerowyn: /* The Cat's Enchiladas */

2025-03-30T01:06:25Z

The Cat's Enchiladas

Mark: Enchiladas

2025-03-30T00:24:57Z

Enchiladas

← Older revision		Revision as of 00:24, 30 March 2025
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	== Gochujang Garlic Noodles ==		== Gochujang Garlic Noodles ==
	[https://aaronandclaire.com/gochujang-garlic-noodles-recipe/ Original Recipe Page]		[https://aaronandclaire.com/gochujang-garlic-noodles-recipe/ Original Recipe Page]

			== The Cat's Enchiladas ==
			We typically make this with shredded chicken, but you could use any filling. Whatever filling you choose should be fully cooked before you assemble the enchiladas, they don't bake long enough to cook anything through.

			First, get the chicken roasting. Thighs or breasts will work. Trim like you normally would, then set in a baking pan. Sprinkle with salt, pepper, and a little oil (use a little more oil if using breasts). Bake until cooked through, flipping once or twice if you think of it. We just need them cooked, they'll get most of the flavor from the sauce.

			Onto the sauce! Ingredients:

			* 5 dried chili guajillo (these are pretty mild, and full of flavor.)
			* 3 dried chili ancho or pasilla (these are a bit more spicy)
			* 1 dried chili morita (this adds heat and smokiness)
			* 1 fresh jalapeno
			* 1 small to medium onion
			* 1 small tomato (note: this is not at all traditional, but I like it)
			* 3-5 cloves of garlic. Or more, if you want. I'm not going to stop you.
			* Cumin seed, coriander seed, dried oregano (ideally Mexican oregano, but use what you have. That's the best.) I don't measure these, but I'd guess 1 teaspoon of cumin and coriander and 2 or 3 of oregano.

			Cooking:

			* '''Very Important: De-seed all the chilies! The seeds are quite bitter and will ruin the sauce. Don't worry, it'll be plenty spicy'''
			* Chop the vegetables. I just leave them in big chunks, it's all getting blended anyway.
			* (Optional) Toast the chilies and spices in a dry pan. They only need a couple of seconds on the heat, just till you can smell them. The chilies can burn quickly, so err on the side of taking them out sooner, or just skip this step.
			* (Optional) Char the vegetables. I do this in the same pan I toasted the spices in, and I just set them on high heat in a dry pan for a few minutes until they pick up some color. Turn them once or twice to get color on a few sides.
			* Soak the dried chilies in boiling water. About a cup is good, but if you need a little more to cover them, that's fine. Leave them soaking until they soften, which I find takes 5 minutes or so. Don't discard the water, that'll go in the sauce.
			* If using chicken, and it's cooked, add any drippings to the chili water.
			* Put the chilies, liquid, spices, and veg in a blender and blend till smooth. Add water or stock if needed. Once blended, add salt to taste and adjust any other seasonings.

			At this point, you can cool the sauce and keep it in the fridge for a day or two, or use it right away. When you're ready to assemble the enchiladas:

			* Bring the sauce up to a light simmer. It doesn't need much cooking, just enough to bring the flavors together. It'll cook a bit more when it bakes, too.
			* Mix a couple of spoonfuls of the sauce with your filling. Most of it's going on the outside, but I like a bit with the filling too.
			* Warm a tortilla, dip it in the sauce, fill it, and lay it in a roasting pan. Repeat until you run out of filling. This is messy and time consuming, and if you want to get 80% of the way there, you can just layer everything in the pan and pour the sauce over it.
			* Pour any remaining sauce over the enchiladas.
			* Top with cheese and crema (or sour cream, or skip it)
			* Bake about 15 minutes. Everything should already be cooked, we just want to melt the cheese and get a bit of color.
			* Serve with fresh cilantro, limes, green onions, or whatever strikes your fancy.

Mark: Adding links to some favorites.

2025-03-11T01:14:04Z

Adding links to some favorites.

@@ Line 39: / Line 39: @@
 == Weeknight Chicken Pasta by Obi & Salma ‘middleeats’ Turkish Style Fusion ==
 Chicken wet rub:
@@ Line 75: / Line 78: @@
 Saute butter and onions for a few moments, then add half garlic. Then add chicken. After about 10 minutes, add peppers. After few moments, add the rest of garlic. After a few moments, add spicy pepper and tomato pastes. Add dry spices. Add pasta water, a bit at a time to deglaze. Aim to use about 300-400ml of pasta water (~1.5 cups). Then gently stir in yogurt. Serve with a dollop of yogurt on top.

Kerowyn: /* Weeknight Chicken Pasta by Obi & Salma ‘middleeats’ Turkish Style Fusion */

2025-03-07T16:24:59Z

Weeknight Chicken Pasta by Obi & Salma ‘middleeats’ Turkish Style Fusion

← Older revision		Revision as of 16:24, 7 March 2025
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	Chicken wet rub:		Chicken wet rub:

	~1.5 lb chicken breast		* ~1.5 lb chicken breast
			* 1 tsp salt
	1 tsp salt		* 1 tsp paprika
			* 1 tsp smoked paprika
	1 tsp paprika		* 1 tsp oregano
			* 1 tsp garlic granules
	1 tsp smoked paprika		* 1/2 - 1 tsp cumin
			* 1/2 tsp black pepper
	1 tsp oregano		* 2 tbsp olive oil

	1 tsp garlic granules

	1/2 - 1 tsp cumin

	1/2 tsp black pepper

	2 tbsp olive oil

	Chop up chicken, roughly bite sized, mix into the above wet rub. Allow to sit, if you have time.		Chop up chicken, roughly bite sized, mix into the above wet rub. Allow to sit, if you have time.
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	Pasta and sauce:		Pasta and sauce:

	250g / 1/2 lb pasta cooked to al dente with 1 chicken stock cube in water		* 250g / 1/2 lb pasta cooked to al dente with 1 chicken stock cube in water
			* 1 medium onion (diced)
	1 medium onion (diced)		* 15g / 1 Tbsp butter
			* 1 red pepper (diced)
	15g / 1 Tbsp butter		* 2 padron peppers (thinly sliced)
			* 4+ garlic cloves (minced)
	1 red pepper (diced)		* 15-30g / 1-2 Tbsp pepper paste [if you cannot find biber salcasi, you can use sriracha, doubanjiang (chinese spicy ben paste), sambal oelek, gochujang, or chili crisp]
			* 15g / 1 Tbsp tomato paste
	2 padron peppers (thinly sliced)		* 3 tsp oregano
			* 1 tsp paprika
	4+ garlic cloves (minced)		* 1 tsp sumac
			* 1/2-2 tsp pul biber [aka aleppo pepper]
	15-30g / 1-2 Tbsp pepper paste [if you cannot find biber salcasi, you can use sriracha, doubanjiang (chinese spicy ben paste), sambal oelek, gochujang, or chili crisp]		* 1/2 tsp black pepper
			* 1/4 tsp salt (will vary depending on how salty pasta water is)
	15g / 1 Tbsp tomato paste		* 300-400 ml pasta water [added stock already in]
			* 45g/3-4 Tbsp yogurt
	3 tsp oregano

	1 tsp paprika

	1 tsp sumac

	1/2-2 tsp pul biber [aka aleppo pepper]

	1/2 tsp black pepper

	1/4 tsp salt (will vary depending on how salty pasta water is)

	300-400 ml pasta water [added stock already in]

	45g/3-4 Tbsp yogurt

	Saute butter and onions for a few moments, then add half garlic. Then add chicken. After about 10 minutes, add peppers. After few moments, add the rest of garlic. After a few moments, add spicy pepper and tomato pastes. Add dry spices. Add pasta water, a bit at a time to deglaze. Aim to use about 300-400ml of pasta water (~1.5 cups). Then gently stir in yogurt. Serve with a dollop of yogurt on top.		Saute butter and onions for a few moments, then add half garlic. Then add chicken. After about 10 minutes, add peppers. After few moments, add the rest of garlic. After a few moments, add spicy pepper and tomato pastes. Add dry spices. Add pasta water, a bit at a time to deglaze. Aim to use about 300-400ml of pasta water (~1.5 cups). Then gently stir in yogurt. Serve with a dollop of yogurt on top.

← Older revision		Revision as of 01:06, 30 March 2025
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	== The Cat's Enchiladas ==		== The Cat's Enchiladas ==
	We typically make this with shredded chicken, but you could use any filling. Whatever filling you choose should be fully cooked before you assemble the enchiladas, they don't bake long enough to cook anything through.		We typically make this with shredded chicken, but you could use any filling. Whatever filling you choose should be fully cooked before you assemble the enchiladas; they don't bake long enough to cook anything through.

	First, get the chicken roasting. Thighs or breasts will work. Trim like you normally would, then set in a baking pan. Sprinkle with salt, pepper, and a little oil (use a little more oil if using breasts). Bake until cooked through, flipping once or twice if you think of it. We just need them cooked, they'll get most of the flavor from the sauce.		First, get the chicken roasting. Thighs or breasts will work. Trim like you normally would, then set in an oiled baking pan. Sprinkle with salt, pepper, and a little oil (use a little more oil when using breasts). Bake until cooked through, flipping once or twice if you think of it. We just need them cooked, they'll get most of the flavor from the sauce.

	Onto the sauce! Ingredients:		Onto the sauce! Ingredients:
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	* 5 dried chili guajillo (these are pretty mild, and full of flavor.)		* 5 dried chili guajillo (these are pretty mild, and full of flavor.)
	* 3 dried chili ancho or pasilla (these are a bit more spicy)		* 3 dried chili ancho or pasilla (these are a bit more spicy)
	* 1 dried chili morita (this adds heat and smokiness)		* 1 dried chili morita (this adds heat, fruit, and smokiness)
	* 1 fresh jalapeno		* 1 fresh jalapeno
	* 1 ~~small to~~ medium onion		* 1 medium onion
	* 1 small tomato (note: this is not at all traditional, but I like it)		* 1 small tomato (note: this is not at all traditional, but I like it)
	* 3-5 cloves of garlic. Or more, if you want. I'm not going to stop you.		* 3-5 cloves of garlic. Or more, if you want. I'm not going to stop you.
	* Cumin seed, coriander seed, dried oregano (ideally Mexican oregano, but use what you have. That's the best.) I don't measure these, but I'd guess 1 teaspoon of cumin and coriander ~~and~~ 2 or 3 of oregano.		* Cumin seed, coriander seed, dried oregano (ideally Mexican oregano, but use what you have. That's the best.) I don't measure these, but I'd guess 1 teaspoon of cumin and coriander along with 2 or 3 of oregano.

	Cooking:		Cooking:

	* '''Very Important: De-seed all the chilies! The seeds are quite bitter and will ruin the sauce. Don't worry, it'll be plenty spicy'''		* '''Very Important: De-string and de-seed all the chilies! The membranes and seeds are quite bitter and will ruin the sauce. Don't worry, it'll be plenty spicy.'''
	* Chop the vegetables. I just leave them in big chunks, it's all getting blended anyway.		* Chop the vegetables. I just leave them in big chunks, it's all getting blended anyway.
	* (Optional) Toast the chilies and spices in a dry pan. They only need ~~a couple of~~ seconds on the heat, just till you can smell them. The chilies can burn quickly, so err on the side of taking them out sooner, or just skip this step.		* (Optional) Toast the chilies and spices in a dry pan. They only need about 15 seconds on the heat, just till you can smell them. The chilies can burn quickly, so err on the side of taking them out sooner, or just skip this step. Remove and set aside (ideally set the chilies aside in boiling water, see step after next).
	* (Optional) Char the vegetables. I do this in the same pan I toasted the spices in, and I just set them on high heat in a dry pan for a few minutes until they pick up some color. Turn them once or twice to get color on a few sides.		* (Optional) Char the vegetables (onion, tomato, jalapeno, garlic). I do this in the same pan I toasted the spices in, and I just set them on high heat in a dry pan for a few minutes until they pick up some color. Turn them once or twice to get color on a few sides.
	* Soak the dried chilies in boiling water. About a cup is good, but if you need a little more to cover them, that's fine. Leave them soaking until they soften, which I find takes 5 minutes or so. Don't discard the water, that'll go in the sauce.		* Soak the dried chilies in boiling water. About a cup is good, but if you need a little more to cover them, that's fine. Leave them soaking until they soften, which I find takes 5 minutes or so. Don't discard the water, that'll go in the sauce.
	* If using chicken, and it's cooked, add any drippings to the chili water.		* If using chicken, and it's cooked, add any drippings to the chili water.
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	* Bring the sauce up to a light simmer. It doesn't need much cooking, just enough to bring the flavors together. It'll cook a bit more when it bakes, too.		* Bring the sauce up to a light simmer. It doesn't need much cooking, just enough to bring the flavors together. It'll cook a bit more when it bakes, too.
	* Mix a couple of ~~spoonfuls~~ of the sauce with your filling. Most of it's going on the outside, but I like a bit with the filling too.		* Mix a couple of scoops of the sauce with your filling. Most of it's going on the outside, but I like a bit with the filling too.
	* Warm a tortilla, dip it in the sauce, fill it, and lay it in a roasting pan. Repeat until you run out of filling. This is messy and time consuming, and if you want to get 80% of the way there, you can just layer everything in the pan and pour the sauce over it.		* Warm a tortilla, dip it in the sauce, fill it, and lay it in a roasting pan. Repeat until you run out of filling. This is messy and time consuming, and if you want to get 80% of the way there, you can just layer everything in the pan and pour the sauce over it.
	* Pour any remaining sauce over the enchiladas.		* Pour any remaining sauce over the enchiladas.
	* Top with cheese and crema (or sour cream, or skip it)		* Top with cheese and crema (or sour cream, or yogurt, or skip it--can also gently fold crema or yogurt or sour cream into sauce before using it, if you wish for a dreamy flavor)
	* Bake about 15 minutes. Everything should already be cooked, we just want to melt the cheese and get a bit of color.		* Bake about 15-20 minutes. Everything should already be cooked, we just want to melt the cheese and get a bit of color.
	* Serve with fresh cilantro, limes, green onions, or whatever strikes your fancy.		* Serve with fresh cilantro, limes, green onions, or whatever strikes your fancy.