TeeSquared's profile page
Recipes
Harira
By TeeSquared
This is how I made it in Morocco
- 1/4 cup dried chickpeas
- 1/4 cup dried broad beans (favas)
- 1/4 cup dried lentils
- 1/4 Lb. lamb, cut into very small cubes
- 1 medium onion, chopped
- 1 pinch saffron
- 1/4 cup extra virgin olive oil
- 1/3 cup ea. finely chopped parsley, cilantro and celery
- 2-3 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 2 quarts water
- 1/2 cup flour, dissolved in 1 cup of warm water with a packet of yeast
- 1/2 tablespoon Salt
- 1-1/2 teaspoons pepper
- 1/4 cup vermicelli noodles, broken up
- 1 egg beaten in the juice of one lemon
- 1-3 lemons, wedged for squeezing on top
Pressure Cooker Beef Stew
By TeeSquared
Note: It is important that the potatoes be 2 to 3 inches in diameter (about 5 ounces each) so that they cook at the...
- 1 boneless beef chuck (3-pound), trimmed and cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 2 onions, chopped medium
- 6 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 3/4 cups low-sodium beef broth
- 1 cup low-sodium chicken broth
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 2 bay leaves
- 2 pounds red potatoes (6 medium), scrubbed and scored with an X three-quarters of the way through the potato
- 1 pound carrots, peeled, and cut into 1-inch chunks
- 1 pound parsnips, peeled and cut into 1-inch chunks
- 1 cup frozen peas
- 1/4 cup minced fresh parsley leaves
Emeril's Essence
By TeeSquared
Creole seasoning rub & flavor addition
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Beef Chili
By TeeSquared
From Cook's Illustrated
- salt
- 1/2 pound dried pinto beans (about 1 cup), rinsed and picked over
- 6 dried ancho or New Mexico chiles (about 1-3/4 ounces), stems and seeds removed, and flesh torn into 1-inch pieces
- 2-4 dried árbol chiles, stems removed, pods split, and seeds removed
- 3 tablespoons cornmeal
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons cocoa powder
- 2-1/2 cups low-sodium chicken broth
- 2 medium onions, cut into 3/4-inch pieces (about 2 cups)
- 3 small jalapeño chiles, stems and seeds removed and discarded, and flesh cut into 1/2-inch pieces
- 3 tablespoons vegetable oil
- 4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
- 1 (14.5-ounce) can diced tomatoes
- 2 teaspoons light molasses
- 3-1/2 pounds blade steak or chuck-eye roast, 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces
- 1 (12-ounce) bottle mild-flavored lager
Vegetable Curry
By TeeSquared
This vegetarian Vegetable Curry recipe can be made vegan by using coconut milk instead of heavy cream
- 2 tablespoons sweet or mild curry powder
- 1 1/2 tablespoons garam masala
- 1/4 cup vegetable oil, divided
- 2 onions, minced
- 2 to 3 red, white, or yellow potatoes, unpeeled, cut into 1/2-inch pieces
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 serrano chili, seeded, stemmed & minced
- 1 tablespoon tomato paste
- 1/2 medium cauliflower, trimmed and cut into 1-inch florets
- 1 (14.5-ounce) can diced tomatoes, pulsed in food processor until barely chunky
- 1 1/4 cup water
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 1/2 cups frozen peas
- 1/4 cup heavy cream or coconut milk
- 1 teaspoon salt
- basmati rice, cooked, to serve
- plain whole milk yogurt, to garnish
- mint or mango chutney, to garnish
Pepper Vodka
By TeeSquared
Steep peppercorns in vodka for approximately 1 week
- 1 Bottle Vodka
- 1 tb Peppercorns
BLT Pasta
By TeeSquared
Great layering of flavors in this dish
- For garlic bread crumbs:
- 2 strips thick-sliced bacon, diced
- 1 cup grape tomatoes, halved
- 1/2 teaspoon sugar
- 1/2 cup leeks, thinly sliced
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1 teaspoon red wine vinegar
- 1/4 teaspoon red pepper flakes
- 4 oz dry bucatini or spaghetti
- 1 cup fresh spinach leaves
- 1/4 teaspoon minced fresh thyme (or a pinch of dry thyme)
- 1 clove garlic
- 1 cup French or Italian bread, cubed
- 1 tablespoon extra virgin olive oil
- salt to taste
Fried Mozzarella Sticks
By TeeSquared
from Pioneer Woman
- 16 pieces string cheese removed from wrappers
- 1/2 cup all-purpose Flour
- 2 whole eggs
- 3 tablespoons milk
- 2 cups Panko bread crumbs
- 1 tablespoon dried parsley
- canola oil
- marinara sauce, for dipping
Slow Cooker Pulled Pork
By TeeSquared
Serve the pork piled high on white bread or hamburger buns, with plenty of coleslaw and pickle chips on top
- Spice Rub:
- 4 tablespoons paprika
- 3 tablespoons dark brown sugar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground black pepper
- 2 teaspoons table salt
- Pork:
- 3 smoked ham hocks
- 1 boneless pork butt (Boston butt , 5 to 6 pounds, butterflied
- 2 cups low-sodium chicken broth
- Sauce:
- 1 cup cider vinegar
- 3/4 cup ketchup
- 3 tablespoons dark brown sugar
- 1 1/2 teaspoons hickory or mesquite liquid smoke
- Tabasco sauce for serving
Green Bean Casserole (PW Version)
By TeeSquared
If you’re using mushrooms, saute them in a little butter and/or oil, then set aside
- 1 pound fresh mushrooms, trimmed and sliced (optional)
- 2 pounds fresh green beans, trimmed
- 4 slices bacon, diced into 1/4" pieces
- 3 garlic cloves, minced
- 1/2 of a large onion, diced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2-1/2 cups whole milk, plus extra for thinning, if necessary
- 1/2 cup half-and-half
- 1-1/2 teaspoons salt, or to taste
- freshly ground black pepper, to taste
- 1/8 teaspoon cayenne
- 1 cup sharp cheddar cheese, grated
- 1 4-oz. jar sliced pimentos, drained
- 1 cup panko breadcrumbs