Recipes to remember

  Ingredients 1 1/2 pounds ground beef 2 cloves garlic, chopped 2 tablespoons ( 30 ml) oil 1 1/2 cups onion, diced, about 1 large onion 1/2 cup chopped celery, about 1 stalk 1 1/2 cups carrots,peeled and diced, about 4 medium carrots 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon oregano 1 teaspoon salt 1/4 teaspoon cayenne pepper (optional) 4 cups zucchinis, diced, about 2 – 3 medium zucchinis 1 15-ounce can tomato puree or tomato sauce 1 15-ounce can diced tomatoes Instructions In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir...

  Ingredients 1 Tbsp vegetable oil 1 red bell pepper , thinly sliced then diced into 1 1/2-inch pieces 1 cup matchstick carrots 4 green onions , divided, sliced 1 Tbsp Thai green curry paste 4 cups water 1 (14 oz.) can can light coconut milk 1 Tbsp fish sauce 2 (3.53 oz) pkgs. Nissin RAOH Umami Tonkotsu Flavor 10 oz cooked chicken breast , shredded (from 1 lb raw, once cooked it reduces to 10 oz) 1 Tbsp fresh lime juice 1/2 cup roughly chopped cilantro , divided 1/3 cup Unsalted peanuts, chopped (optional) 1 tsp Sesame seeds (optional) Instructions Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions, saute 1 minute.  Add Thai green curry paste and saute 1 minute longer. Stir in water and coconut milk and fish sauce and bring mixture to a boil. Add in ramen, cover pot and boil 4 minutes, stirring once halfway through. Meanwhile add seasoning packets from ramen to a bowl.  Ladle out 1 cup o...

INGREDIENTS  2 cans coconut milk (28 oz total,  not light) 1 qt chicken stock (homemade or good quality store-bought) approx 1.5 lbs thinly sliced chicken breasts (see note below) 4 dried bird’s eye chiles (or one fresh, or a chopped Serrano if easier to find) 2 limes, juiced, plus 1 lime cut into wedges for garnish 4 kaffir lime leaves (or lime zest, see note below) 1 lemongrass stalk 4 slices fresh galangal or ginger, about 1/2 inch thick 2 tsp fish sauce (or salt if preferred), plus more as desired 1 large handful baby shiitake mushrooms, approx 15-20 (oyster or straw work well, too) 1 small sweet pepper, thinly sliced- optional- cook in soup or use as garnish 1 cup water chestnuts 1 cup snap peas 1/2 cup chopped green onions handful chopped cilantro, plus more for garnish   to garnish: fresh basil (preferably Thai), cilantro, lime wedges, crushed red pepper or sriracha (for some spice), and some sliced pepper or a whole chile if de...