recipe: meatless (mushroom) meatballs

taken from: allrecipes.com (Chef John)

changes: none - made exactly as written.

ingredients list:
- 1 tbsp olive oil
- 1 lb fresh white or baby bella mushrooms, finely chopped or zipped through a food processor
- 1 pinch salt
- 1 tbsp butter
- 1/2 cup finely chopped onion
- 4 cloves garlic, minced
- 1/2 cup quick-cooking oats
- 1 oz finely shredded parmesian-reggiano cheese
- 1/2 cup bread crumbs
- 1/4 cup chopped flat-leaf (italian) parsley
- 2 eggs
- 1 tsp salt
- finely ground black pepper
- 1 pinch cayenne pepper
- 1 pinch dried oregano

recipe: vegetable lasagna roll-ups

taken from: Food Network - Ree Drummond

changes: decreased amount of mushrooms (from 24 oz to 16 oz, and used baby bellas instead), skipped yellow squash, subbed chicken broth for wine, added spinach, forgot to add tomato paste, didn't cook lasagna noodles -- let them soak in water while i chopped & prepped everything else, decreased amount of mozzarella (from 1.5 lbs to 1 lb)

ingredients list:
- 1 lb lasagna noodles 
for sauce:
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 lb baby bella mushrooms, chopped
- 2 zucchini, diced
- 1/2 cup white wine, or chicken broth
- 1/2 tsp red pepper flakes
- salt and freshly ground black pepper
- 1 28-oz can diced tomatoes, drained
- 1/4 cup tomato paste
- 1/4 cup chopped fresh parsley
- 1 large handful of spinach
ricotta mix:
- 32 oz ricotta
- 1/2 cup grated parmesan
- 2 eggs
- salt and freshly ground black pepps
- 1 lb shredded fresh mozzerella
- grated parmesan, for sprinkling

to make: 
noodles: cook the noodles according to the package instructions, then rinse under cold water and set aside until ready to use. OR -- soak in hot/warm water until ready to use (they should soften by the time the ingredients are prepped)

sauce: heat olive oil and a large skillet over medium eat. add the garlic & onions and cook for a minute. add red peppers and saute for another minute or so. add the mushrooms, zucchini, and spinach and cook for a few minutes. pour in the wine (or broth), and add the red pepper flakes, some salt & pep and stir. pour in the tomatoes and tomato paste. stir to combine, then simmer for about 20 minutes or so. stir in the parsley when removing from heat.

ricotta mix:
in a bowl, combine the ricotta, parmesan, eggs, 1/4 teaspoon salt and some pepper.

to assemble: in large rectangular baking pan, spoon half the sauce on the bottom of the pan. spread out noodles on a work space, and spoon 1/4 cup of the ricotta mix onto each one, spreading it evenly across the noodle. roll each noodle + cheese mix tightly, and place rolled noodles in the pan on top of the sauce. top with remaining sauce, and sprinkle with mozzarella and parmesan. bake immediately at 350 degrees F for about 25 minutes, uncovered, until bubbly. to cook from frozen, bake covered at 350 F for about 40 minutes, then uncover and bake until cheese is bubbly, about and additional 10 minutes. 

(this can also be prepped in separate trays / loaf pans if freezing separately) 

recipe: portobello mushroom stroganoff

taken from: allrecipes.com

changes: substituted chicken broth instead of veggie, increased amount of portobello, added worchestershire & marsala, decreased amount of sour cream, added flour in a slurry instead of straight in the dish

ingredients list:
- 3 tbsp butter
- 1 medium onion, chopped
- 1 lb portobello mushrooms, sliced
- 1 & 1/2 cups vegetable broth (or chicken or beef)
- 1 cup sour cream
- 3 tbsp flour
- 1/4 cup chopped fresh parsley
- 8 oz dried egg noodles
- 2 tsp worchestershire
- 2 tsp marsala wine (optional)
- salt & pepper to taste

recipe: no knead bread

taken from: Steamy Kitchen

changes: substituted 1 cup of bread flour for wheat flour; added seasoning to crust. 

ingredients: 

- 3 cups bread flour (or part bread, part wheat)

- 1/4 tsp instant yeast

- 1 tsp table salt (or 3/4 tsp kosher)

- 1 & 1/2 cups warm water

- "Everything But The Bagel" seasoning salt from Trader Joe's (or any other seasoning, if preferred)

- covered pot (5-quart or large cast iron, Pyrex, ceramic -- something that's designed to go into a 450 F degree oven)

recipe: Irish soda bread

taken from: Serious Eats 

bad pic, but this was a yum
St. Paddy's day din

changes: none!

ingredients:

- 3 cups all-purpose flour

- 1 & 3/4 tsp kosher salt

- 1 & 1/8 tsp baking soda

- 2 & 1/4 cups buttermilk

to make: 

adjust oven rack to middle position & preheat oven to 450 degrees F. roughly cover the bottom of a deep 10" cast iron or enameled Dutch oven with a sheet of parchment paper. 

combine flour, salt, and baking soda in a large bowl and whisk to combine. stir in buttermilk with a rubber spatula until dough is fully moistened and all small pockets of flour are gone. for extra-fluffy results, stop folding as soon as dough comes together. for extra-chewy results, fold dough about 20 seconds more. scrape sticky dough into the prepared Dutch oven and smooth with a spatula until the dough is a consistent(ish) round shape. score deeply into quarters with a sharp knife.   

cover and bake until well risen and golden, about 45 minutes. remove lid and continue baking until chestnut brown, with an internal temp of 210 degrees F, 12-15 minutes longer. invert onto a wire rack, discard parchment, and cool until it has set, about 30 minutes. 

it can be stored in an airtight container for 24 hours. 

results: amazing. i had no expectations, but the texture and flavor of this bread was on-point. cracky crust, doughy insides, great rustic-tasting (is that flavor?) bread. 

recipe: slow cooker carnitas

taken from: Gimme Some Oven

picture taken from GimmeSomeOven 

changes: skipped the searing step before adding this to the slow cooker. 

ingredients:

- 1 4-lb lean boneless pork roast, excess fat trimmed, cut into 5-inch chunks

- 1 can light beer (or chicken stock)

- 1 medium white onion, diced

- 4 cloves garlic, peeled and minced

- 1 tbsp chipotle powder

- 2 tsp cumin

- 1 tsp blaok pepper

- 1 tsp chili powder

- 1 1/2 tsp salt

to make: 

add all ingredients EXCEPT the pork to the slow cooker, and stir to combine. add pork. 

cook on low for 6-8 hours or on high for 4-5 hours until the pork is super-tender and shreds easily with a fork. 

once pork is cooked, preheat broiler to high heat and prepare a baking sheet with aluminum foil. use a fork to shred the meat into bite-sized pieces, then use a slotted spoon to transfer it to the baking sheet, spreading pork in an even layer. leave the juices behind in the slow cooker. 

place the baking sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning & crisping up. remove from the oven, then ladle bout 1/2 cup of the juices from the slow cooker evenly over the pork, and give it a good toss with some tongs. broil for an additional 5 minutes to get the meat more crispy, then ladle and additional 1/2 cup of juices over the crispy pork. 

results: YUM. though it's a little more work than regular pulled pork, i'd do the crispy step again b/c it adds a lot. (sometimes regular pulled pork has a mush texture like tuna fish... sometimes this is OK, sometimes it's just a bit meh) 

recipe: individual chicken pot pies

taken from: Food Network

changes: 1) halved the recipe since I was only making 2 mini-pot pies, 2) used puff pastry for the crust, 3) added extra seasonings (garlic powder, Italian seasoning, white pepper, parsley, oregano, seasoning salt)

photo taken from MarthaStewart.com because
i can never remember to take one

ingredients (for 2 pot pies)

- 2 tbsp butter

- 1/2 a medium onion, finely diced

- 1 medium carrot, finely diced

- 1 stalk celery, finely diced

- 1/8 cup all-purpose flour

- 1.5 cups low-sodium chicken broth

- 1/8 cup dry white wine (or addt'l chicken broth)

- 1 cup shredded or chopped cooked chicken breast

- 1/8 tsp tumeric

- 1/4 tsp ground thyme

- 1/2 tsp garlic powder

- 1/2 tsp Italian seasoning

- 1/4 tsp white pepper

- 1/4 tsp parsley

- 1/4 tsp oregano

- fresh ground black pepper, salt & seasoning salt to taste 

- 1/8 cup half & half

- 2 5"x 5" squares of puff pastry

- 1 egg white

to make: 

lightly grease the insides of 2 ramekins and set aside. preheat oven to 350 degrees F. melt butter over a large skillet over medium-high heat, ten add the onion, carrots, and celery. cook, stirring veggies around, until the start to soften, about 3 minutes. sprinkle the flour over the veggies and stir to combine. cook the flour-coated veggies for 1 minute, then pour in the chicken broth and wine, stirring to combine. let it heat up and start to bubble and thicken, about 3 minutes. 

stir in the chicken, then add the turmeric, thyme, garlic powder, Italian seasoning, white pepper, parsley, oregano, and salt/pepper. add more broth if it seems overly thick. turn off heat and let the filling cool to room temperature. 

divide the mixture evenly into the prepared ramekins. lay the puff pastry over each of the ramekins, pressing the edges slightly so they seal in place. mix the egg white with 2 tsp water, and brush it on the surface of the crust. cut small vents in the surface of the crusts.

add crusts to a baking sheet, and bake for 20-25 minutes, until crust is nice and toasty and the filling is bubbly. 

results: delish! much easier to assemble than I expected, consistency of filling & flavor was great. i could definitely taste the tumeric and i gave it a slightly-Indian-tasting vibe -- easy to leave out if you want a more traditional flavored p-pie.