Ingredient: water

Easy Beignets

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 Easy Beignets
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Course Dessert
Cuisine Cajun
Servings
servings
Ingredients
Course Dessert
Cuisine Cajun
Servings
servings
Ingredients
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Instructions
  1. In a medium saucepan, melt the butter in the water. Add salt and flour, and stir until a sticky batter is formed. Beat in the eggs, one at a time, until the batter is smooth.
  2. Heat the oil to 375F. Fry mounded teaspoons of dough, several at a time, for about 6 minutes. They are done when they are light, golden brown on each side. Drain them for a few minutes on a clean kitchen towel and serve warm, dusted with the confectioners’ sugar.
Recipe Notes

[recipe]This beignets recipe makes 28 to 32 fritters.

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Nutrition Facts
Easy Beignets
Amount Per Serving
Calories 66 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 34mg 11%
Sodium 24mg 1%
Potassium 18mg 1%
Total Carbohydrates 7g 2%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 2g 4%
Vitamin A 3%
Calcium 0.4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Chili

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 Chicken Chili
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
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Instructions
  1. Heat oil in large saucepan/pot until simmering; add chicken and cook for ~2 minutes. Add all other ingredients.
  2. Heat to boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
  3. Now would be a good time to see if you need more chili seasoning.
  4. Simmer until the consistency and flavor you like,
Recipe Notes

One serving is 24 oz.

You can serve with sour cream, cheese, chives, crackers, salsa, chopped parsley, whatever you can think of.

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Nutrition Facts
Chicken Chili
Amount Per Serving (680g)
Calories 494 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0.03g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.4g
Cholesterol 77mg 26%
Sodium 1129mg 47%
Potassium 690mg 20%
Total Carbohydrates 61g 20%
Dietary Fiber 18g 72%
Sugars 7g
Protein 46g 92%
Vitamin A 61%
Vitamin C 11%
Calcium 14%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

Butternut Squash with Brown Butter

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 Butternut Squash with Brown Butter
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Course Side Dish
Cuisine American
Prep Time 8 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 8 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. 1. Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
  2. 2. Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.
Recipe Notes

https://www.marthastewart.com/345582/butternut-squash-with-brown-butter

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Nutrition Facts
Butternut Squash with Brown Butter
Amount Per Serving
Calories 155 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.03g
Cholesterol 15mg 5%
Sodium 56mg 2%
Potassium 723mg 21%
Total Carbohydrates 27g 9%
Dietary Fiber 4g 16%
Sugars 8g
Protein 2g 4%
Vitamin A 427%
Vitamin C 73%
Calcium 10%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Taco Salad

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 Taco Salad
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Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 lb. lean beef I used 96% lean for the nutrition information
  • 16 oz. can refried beans I used Old El Paso Traditional for the nutrition info
  • 3 oz. taco seasoning I used Old El Paso Original for the nutrition infomation
  • 1 1/2 C water plus a little if you'd like it less thick
Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 lb. lean beef I used 96% lean for the nutrition information
  • 16 oz. can refried beans I used Old El Paso Traditional for the nutrition info
  • 3 oz. taco seasoning I used Old El Paso Original for the nutrition infomation
  • 1 1/2 C water plus a little if you'd like it less thick
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Instructions
  1. Brown hamburger in large skillet over medium to medium-high heat. Drain excess grease/liquid.
  2. Return pan to heat, and stir in the refried beans. After the beans are well mixed and have warmed a little, add the taco seasoning and add the water. Stir well to make sure everything is well mixed.
  3. Simmer for about 10-15 minutes, until most of the water is boiled out the mixture is the consistency you like.
  4. Serve on lettuce or chips, with you favorite taco add-ons.
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Nutrition Facts
Taco Salad
Amount Per Serving
Calories 183 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 49mg 16%
Sodium 1034mg 43%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Protein 21g 42%
Vitamin A 3%
Calcium 1%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

Ham and Beans

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 Ham and Beans
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Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Rinse and sort beans. Put beans, water, and bouillon in a large pot. Cover and bring to roiling boil, then turn off the burner. Let sit for 1 hour.
  2. Add ham shank or hock and bay leaves, return to boil. Cook until beans are tender and ham easily separates, about 3 hours, but it tastes better the longer you cook it.
Recipe Notes

1 serving = 51g = 1/4C

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Nutrition Facts
Ham and Beans
Amount Per Serving (51g)
Calories 79 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 18mg 6%
Sodium 565mg 24%
Potassium 102mg 3%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 7g 14%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Cheesy Ham Chowder Recipe

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 Cheesy Ham Chowder Recipe
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Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.
Recipe Notes

Yield: 10 servings.

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Indian Style Rice

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 Indian Style Rice
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Course Side Dish
Cuisine Indian
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Ingredients
Course Side Dish
Cuisine Indian
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Ingredients
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Instructions
  1. Place rice in a sieve and run cool water through it to rinse it until the water runs clear. Soak the rice in cool water for 30 minutes. Drain.
  2. Bring 8 cups of water and the salt to a boil in a large pot. Add the rice and stir. Add the cloves, cardamom and cinnamon and simmer for 10 minutes. Taste the rice, and test if it is done to your taste; rice can take more or less time to cook depending on how old it is. If still too firm, cook a few minutes longer.
  3. When the rice is cooked to your liking, drain the rice into a colander and rinse with cold water to stop if from cooking. Remove the cloves, cardamom and cinnamon and discard. Set the rice aside to drain.
  4. In a pan large enough to hold the rice, heat the oil over medium-high heat. Add the mustard and cumin seeds and the chile flakes. Cook until the mustard seeds start popping, then add the onion. Sauté until the onion begins to brown, about 5-7 minutes.
  5. Add the garlic and sauté another 2-3 minutes. Add the rice and mix well. Sprinkle the turmeric over the rice and mix well. Cook for another 3-4 minutes, stirring often.
Recipe Notes

If you don’t have whole cardamom pods or stick cinnamon, add a pinch of each ground in with the cumin in step 4.

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Venison Sauerbraten

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 Venison Sauerbraten Recipe
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Course Main Dish
Cuisine German
Servings
Ingredients
Course Main Dish
Cuisine German
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Ingredients
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Instructions
  1. Bring marinade ingredients to a boil and turn off the heat. Allow to cool. Submerge the venison in the marinade and let it sit in the fridge for at least 24 hours, and up to 5 days. Three days is a good length of time. When you are ready to cook, take the roast out of the marinade and salt it well. Set it aside for 15-20 minutes or so.
  2. Preheat the oven to 275 degrees. Actually, 225 is a better temperature, but the roast can take up to 8 hours to properly cook then; this is what I do at home on weekends. At 275 degrees, the roast will probably take about 5 hours to cook. You can go up to 300 degrees – a typical venison roast will be ready in 3 1/2 hours at this temperature – but you will get gray, not pink, meat. It will still taste good, though.
  3. Now you have an optional step: You can, if you choose, brown the venison in butter or oil. I chose not to because if you then simmer the venison at a low enough temperature, it will remain pink all the way through. If you brown the outside, you will get a gray ring around the edge of the venison when you cut into it. Either way is fine.
  4. Pour the marinade into a pot and bring it to a boil. Pour it into a Dutch oven or other lidded pot and place the venison inside. Cover and put in the oven. If the venison is not submerged by the marinade, turn the roast over every hour. This is also a good way to test for doneness – you want the roast to almost be falling apart. When the roast is done, take it out of the pot and coat it with some of the 1/4 cup olive oil or melted butter. Reserve the rest of the oil or butter for later. Wrap it in foil.
  5. Now you make the sauerbraten sauce – and sauerbraten is all about the sauce. Strain the cooking liquid through a fine-meshed sieve into a bowl. Take the 8 ginger snap cookies and pulverize them in a blender. You want it to look like a rough meal or coarse flour.
  6. In a medium-sized pot, melt 3 tablespoons of butter over medium-high heat. When it is frothing and totally melted, whisk in 2 tablespoons flour. Cook until it is the color of coffee-and-cream, stirring often. Slowly whisk in the cooking liquid, one cup at a time. The mixture will turn to clay at first, then loosen into a silky sauce. Taste for salt – it will probably need it – and add enough to your taste.
  7. Whisk in 4 tablespoons of the pulverized ginger snaps. They will not dissolve completely at first, but keep stirring and they will disappear. Taste the sauce. Add another tablespoon of ginger snaps if you want, or add a tablespoon of sugar. The sauce should taste sour, warm (a pumpkin pie sort of spicy warm) and a little zippy and sweet.
  8. To serve, slice the roast into 1/4 inch thick slices. Venison can be dry – it has zero fat – so one trick I do is to coat each slice in melted butter before I serve it. You’ll need about 1/2 stick melted to do this trick. Serve with lots of sauce, some braised onions, and either mashed potatoes, egg noodles, or spaetzle. A hearty red wine would be an ideal match here, as would a dark, malty beer.
Recipe Notes

You can of course use beef for this recipe; brisket or a chuck roast would be good, and you could also use London broil or tri-tip.

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Gougères

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 Gougères
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Course Appetizer
Cuisine French
Servings
gougères
Ingredients
Course Appetizer
Cuisine French
Servings
gougères
Ingredients
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Instructions
  1. The easiest way to describe gougères is to call them cheese puffs. Their dough, pâte àchoux, is the same one you’d use for sweet cream puffs or profiteroles, but when the pâte àchoux is destined to become gougères, you fold in a fair amount of grated cheese. In France, I use Gruyère, Comté, Emmenthal, or, just for fun and a spot of color, Mimolette, Gouda’s French cousin; in America, I reach for extra-sharp cheddar, and sometimes I add a little smoked cheese to the mix.
  2. Gougères are made everywhere in France (and can be bought frozen in many stores), but their home is Burgundy, where they are the first thing you get when you sit down in almost any restaurant. In Burgundy, gougères are often served with the local aperitif, kir; chez Greenspan, where I serve them no matter what I’m pouring as a welcoming glass, my favorite sip-along is Champagne. I love the way Champagne’s toastiness and gougères’ egginess play together.
  3. Although you must spoon out the puffs as soon as the dough is made, the little puffs can be frozen and then baked straight from the freezer, putting them in the realm of the doable even on the spur of the moment.
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Three Teacup Chicken

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 Three Teacup Chicken
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Course Main Dish
Cuisine Chinese
Servings
servings
Ingredients
Course Main Dish
Cuisine Chinese
Servings
servings
Ingredients
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Instructions
  1. Make the braising liquid: In a bowl combine the soy sauce, rice vinegar, sugar, and Shaoxing wine together and mix well. Set aside.
  2. Place the oil in a wok or large saute pan over high heat and swirl until hot. A drop of water should evaporate within 1-2 seconds. Add the garlic, ginger, scallions, and Sichuan peppercorns/chili pepper if using and stir-fry for 30 seconds or until fragrant.
  3. Add the chicken and stir-fry until no pink on the surface remains (you just want to sear the outside nicely).
  4. Add the braising liquid and star anise or anise seed if using and cook for 1 minute ensuring that the chicken is well coated in the braising liquid. Add the water and cover and cook for 4 more minutes or until the chicken is cooked through and no pink remains. Serve immediately over rice with hearty amounts of the broth. Garnish with a little extra chopped scallion.
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