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Recipes
Skillet Greens with Bacon and Feta
By Muzungu
1. Wash the greens in several changes of water and dry thoroughly
- 1 large bunch cooking greens (kale, beet greens, chard, collards, dandelion, mustard, etc.)
- 2 ounces of the best, thickest center-cut bacon you can find
- 2 large cloves garlic, crushed
- 1/4 cup chicken stock or water (for long-cooking greens only)
- 2 Tablespoons apple cider vinegar
- 2 ounces feta cheese
- Salt and pepper
Chicken Sausage, Kale, and Mushroom One Pot Pasta
By Muzungu
In a very large pasta pot or high-sided skillet, raise the heat to medium and add 1 tablespoon of the olive oil
- 3 tablespoons olive oil divided
- 12 ounces chicken sausage links chicken apple or chicken sage sausages are good here, cut into 1/2-inch thick coins
- 12 ounces sliced shiitake mushrooms
- 2 small yellow cooking onions trimmed of both ends, peeled, halved, and thinly sliced
- 4 1/2 cups chicken stock
- 1 pound shaped dry pasta *See Notes
- 4 cups chopped kale leaves stems and center spines removed
- 3 cups halved fresh cherry tomatoes canned crushed tomatoes, or tomato puree
- 1/4 cup chopped fresh parsley plus more for garnish
- 5 garlic cloves peeled and thinly sliced
- 1 1/2 teaspoons kosher salt plus 2 pinches
- 1/2 teaspoon crushed red pepper flakes
Grilled Beets with Lemon Crème Fraîche Dip
By Muzungu
In a large bowl, toss the beets and garlic with the ale, oil, thyme, and 2 Tbs
- 10 medium beets (about 4 lb.), trimmed and washed
- 1 head garlic, halved crosswise
- 3 fl. oz. (1/4 cup plus 2 Tbs.) pale ale
- 3 Tbs. extra-virgin olive oil
- 3 sprigs fresh thyme
- Kosher salt
- 1 cup crème fraîche
- 4 tsp. fresh lemon juice
Chinese Style Fried Pork Chops
By Muzungu
Savory with just a hint of sweetness, this pork chop is one of my husband's favorites
- 4 pork chops or 4 pork tenderloins
- 4 pork tenderloins
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 dash pepper or 1 dash five-spice powder
- 1 dash five-spice powder
- 1 tablespoon minced garlic
- 1 egg
- 6 tablespoons cornstarch
Pasta with Cauliflower
By Muzungu
1. Tear the crustless baguette into small (about 1") pieces
- 1 6-inch segment of a baguette, crust removed
- 1 tablespoon of olive oil
- 3 tablespoons tomato paste
- 1 14 1/2-ounce can diced tomatoes in juice
- 4 tablespoons extra-virgin olive oil
- 1 large head cauliflower, core removed, florets finely chopped
- 5 cloves garlic, peeled and minced
- 1 to 2 tablespoons minced oil-packed anchovies
- A generous pinch crumbled saffron dissolved in 1/4 cup warm water
- 3/4 pound tube-shaped pasta
- Finely chopped Italian parsley
Spicy Shrimp with Ginger-Garlic Long Beans
By Muzungu
In a non-reactive medium bowl, combine the shrimp, mirin, soy sauce, scallion, and red pepper flakes
- 1 lb. extra-large (16 to 20 per lb.) shrimp, peeled and deveined
- 1/4 cup mirin (sweetened rice wine)
- 2 Tbs. soy sauce
- 1 large scallion, thinly sliced (both white and green parts)
- 1/4 tsp. crushed red pepper flakes
- 2 Tbs. untoasted Asian sesame oil
- 2 tsp. minced garlic
- 2 tsp. minced fresh ginger
- 1/2 lb. Chinese long beans, trimmed and cut into 4-inch lengths
Chicken and Brown Rice--Instant Pot
By Muzungu
Push "saute" button on Instant Pot
- 1 medium – onion
- 3 clove – garlic
- 2 cup – carrots, baby
- 2 cup – mushrooms, brown, Italian, or Crimini
- 2 cup – brown rice, raw
- 1 tablespoon – olive oil
- 2 1/4 cup – chicken broth, low-sodium
- 2 pound – chicken thigh, boneless, skinless
- 1/8 teaspoon – salt
- 1/8 teaspoon – black pepper, ground
- 1 can (10.75 oz) – soup, cream of chicken, canned, condensed
- 2 tablespoon – Worcestershire sauce
- 1 tablespoon – thyme, fresh
Savory muffins
By Muzungu
1. Preheat the oven to 375 degrees
- cups of chopped fillings and 1/2 cup of toppings- whatever you feel like. Here are some suggestions:
- 1 1/2 cups canola oil
- 3 large eggs
- 1 teaspoon chopped garlic
- 2 cups buttermilk
- 6 cups all-purpose flour
- 6 teaspoons baking powder
- 2 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoon finely grated Parmesan cheese
- 1 cup grated cheese- any kind
- Chopped spinach, feta and tomato with sunflower seeds on top.
- Roasted red pepper, onion and parsley with pumpkin seeds on top.
- Ham, chopped green chilies, cilantro and tomato with cheddar cheese on top.
- Chopped artichoke hearts, salami, basil and red pepper with a black olive on top. The combinations are endless!
Swiss Chard with Chick Peas
By Muzungu
1. Heat olive oil in a large skillet
- 2 tablespoons olive oil
- 1 shallot, chopped
- 2 green onions, chopped
- 1/2 cup garbanzo beans, drained
- salt and pepper to taste
- 1 bunch red Swiss chard, rinsed and chopped
- 1 tomato, sliced
- 1/2 lemon, juiced
Grilled Shrimp Salad with Feta, Tomato, and Watermelon
By Muzungu
Prepare a hot gas or charcoal grill fire
- 1-1/2 lb. raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined
- 1/4 cup plus 2 Tbs. fresh lemon juice
- 1 tsp. smoked sweet paprika
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1-1/2 tsp. honey
- Vegetable oil, for the grill
- 1/2 medium head frisée, torn into bite-size pieces (4 cups)
- 3 cups small-diced seedless watermelon (about 1 lb.)
- 3 medium ripe red or yellow tomatoes, cored and cut into wedges
- 2 cups yellow cherry or pear tomatoes, halved
- 6 oz. feta, cut into small dice (1-1/4 cups)
- 30 fresh basil leaves, thinly sliced (1/2 cup)