Good to the Last Bite: Recent Episodes
Jen and Yvonne
Two homemakers answering the daily question "What's for dinner?" as they talk about life and the journey of stepping out of the box and enjoying it to the last bite.
The ladies are back with another dish of leftovers. As the ladies head into the summer months they finish up the season strong. Jen finally dishes on what's new in her life, Yvonne give some updates of the hectic summer coming her.
We want to thank you all for sticking with us and enjoying our episodes. We are planning on returning as soon as everything of the summer has cooled down and we can't wait to share more recipes with you all and enjoying life to the last bite!
On today's menu: Butter Chicken
Jen finally cooks up her favourite butter chicken recipe. The ladies chat about life changes and challenges, while the kitchen fills with delicious sounds of a simple butter chicken recipe that anyone can do and everyone can enjoy!
Butter Chicken
Ingredients
- 3 Chicken Breast
- 1/2 cup Cashews
- 1 Yellow Onion sliced
- 1 8oz can of diced Tomato
- 3/4 cup Greek Yogurt
- 2 cloves of Garlic minced
- 2 Tbsp Olive Oil
- 1 Tbsp Butter
- 1 Tbsp and 1 tspTumeric
- 1 Tbsp and 1 tspGaram Masala
- 1 Tbsp and 1 tsp Paprika
- 1 Tbsp and 1 tsp Ground Black Pepper
- 1/2 Cup Chopped Cilantro
- Salt to taste
Optional - Thai Chilies to preference (2 used in this episode)
Cooking Instructions
1. Diced Chicken into Cubes
2. To the Chicken, add Olive Oil, Garlic, 1/2 cup of the Greek Yogurt, Tumeric, Garam Masala, Paprika, Black Pepper, and Salt, mix and set aside to marinate until ready to cook.
3. To a dry pan on medium heat, add the Cashews and heat up until brown(recommend some charred)
4. Add to Cashews butter, onions, and chilies and cook till onions are translucent.
5. Add Diced Tomatoes, and remainder of Greek yogurt, and spices to the pans and let cook for 10 minutes.
6. Blend sauce in blender until smooth.
7. To the pan add some Olive Oil and Chicken and cook through.
8. Once Chicken is cook add the sauce back into the pan and allow to cook.
7. Add diced Cilantro and mix
8. Serve with Basmati Rice, Cauliflower Rice, or Naan, as you prefer, and top with Cilantro
On the Menu today: Mexican Rice.
Yvonne sizzles up some delicious Mexican Rice as Jen shares the insane details of her recent trip, and Yvonne's thought of a fully renovated house.
Mexican Rice
Ingredients
- 2 4 Roma tomatoes cored and quartered (see note 1)
- 1 onion peeled and quartered
- 1/3 cup olive oil or vegetable oil
- 2 cups long-grain white rice (see note 2)
- 4 cloves garlic minced
- 2 cups chicken broth or water
- 1 tablespoon tomato paste or one cube Consomate tomato bouillon (see note 3)
- Salt
- Minced fresh cilantro or parsley, for garnish (see note 4)
- Lime wedges for serving
Cooking Instructions
1. Adjust an oven rack to the middle position and preheat oven to 350 degrees.
2. In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.
3. In a large Dutch oven or a 3-quart saucepan, heat oil until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
4. Stir in garlic until fragrant, about 30 seconds. Stir in tomato mixture, broth or water, tomato paste, and salt to taste (I like 1 1/2 teaspoons). Bring to a boil.
5. Cover (or transfer to a baking dish and cover) and bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time.
6. Fluff rice with a fork. Fold in cilantro or parsley (if using) and season to taste with salt.
7. Serve with lime wedges.
Welcome back to another Leftovers episode.
The ladies chat about their recent food choices, including matzos and Korean food. Yvonne shares about her travel experience and momentary lapse of reality. Jen admits to her bald eagle misunderstanding and shares about her experiences at the local storage units.
On the menu today; French Dip Sandwiches.
Jen makes a startling admission, well, two actually about her internet browser and spoilers. The ladies talk about the weather and Yvonne's realization that she is now the "stink"
French Dip Sandwiches
Ingredients
- 2-3 lb roast
- 3 cups broth
- 1 packet italian seasoning
- 1 packet Au Jus or Brown Gravy
- 1 packet Onion soup
- Salt and Pepper
- French bread/hoagie buns/some kind of crusty bread
- Cheese if desired: Swiss/Provolone
Cooking Instructions
1. Salt and Pepper the Roast
2. Put it in the crockpot
3. Mix seasoning packets and broth together and pour around the roast
4. Cook for 4-6 hours.
5. Once the meat is cooked, cut bread in half or open them for sandwiches
6. Load with meat/cheese.
7. Place in the oven and set your broiler on low until the cheese has melted or bread is slightly toasted.
8. Pour broth in a bowl to serve alongside the sandwich.
On the Menu Today: Red Roasted Pepper Bolongese
The ladies chat through making a delicious homemade sauce inspired by Not Another Cooking Show They chat about Thistle Brook Farm, enjoying the probiotics of pickled food as well as the new world of kiefer not to mention both Jen and Yvonne's disappointment in eating food that has turned.
Red Roasted Pepper Bolongese
Inspried by Not Another Cooking Show Sausage and Pepper 'Bolongese'
Ingredients
2 Red peppers, Sliced Thin
1 Onion, Sliced Thin
1 1/2 Lbs Hot Italian Sausage, removed from their casings
3 Tablespoons Olive Oil
1 Tablespoon Chopped Calabrian Chilli
2 cloves of Garlic, Sliced Thin
2 Tablespoons Tomato Paste
4 Tablespoons of Vodka
1 Pint (2 Cups) of Heavy Cream
Salt to taste
Served with a short Pasta of your choosing.
Cooking Instructions
1. To remove the skin of the peppers, Cut the cheeks off of the pepper so that all that remains are the seeds and the core and coat with a touch of oil and then place in the oven under the broilers and cook until the skin starts to char slightly, moving the peppers around until evenly charred all the way around. Once charred, place in a bowl and cover in plastic wrap and let it steam for 15 minutes. While that steams, prep the rest of the ingredients.
2. Slice the onion and garlic thinly.
3. By now the peppers should be steamed. Using your knife, scrape the skin off the peppers and cut them into thin slices.
4. In a large sauté pan and get it preheated on medium-high heat. Add a few tablespoons of olive oil and then get the onions in first to get them going. Season with salt and once softened and begins to turn translucent, add the peppers. Cook for a few minutes until the onions are fully translucent and soft and start to brown slightly. You just want to cook them until they are soft enough to blend smoothly.
5. Add the garlic, and Calabrian chilis and cook until the garlic softens and begins to slightly brown around the edges.
6. Add two tablespoons of tomato paste and then incorporate that into the vegetables and cook for 2-3 minutes.
7. Turn the heat off and deglaze with the vodka. Then slowly add the pint of cream, let cool slightly and then blend until smooth. (If keeping meatless skip to 10)
8. In a high rimmed sauté pan that has been preheated on high heat, add a few tablespoons of olive oil and then add the sausage(chopped up). Cook until brown and even frying.( Deglaze the pan with a little more vodka or pasta water)
9. Add the sauce to the sausage to the pan and let it simmer on low heat for about 15 minutes
10. Cook desired pasta. Then 1-2 minutes before the pasta is perfectly cooked, add it to the sauce with a tablespoon or two of the pasta water, allowing to mix together to ensure all pasta is covered with sauce, and the pasta is cooked.
Leftovers are on the table again today.
The ladies catch up on their lives, laughing all the way through. They talk about their love of different hot sauces, as well as their love of popcorn and movie theaters, specifically Korean ones. Yvonne shares updates on her springtime flowers, as Jen shares her introverted-extravert tendencies not to mention her vegetarian meat-lover theory and they share the common thought on the difficult choice of the last bite.
On today's Menu: a Pizza Omelet(Or Omelette for you non-Americans)
Jen's cooking up one of her household favourites, while Yvonne shares her woes of an Eggless life. Jen shares her recent mistakes in timing and tv shows which leads to a chat about the world's obsession with the crime/true crime genre.
Podcast Jen Recommended: Murder with My Husband
Pizza Omelet/Omelette
Serves 2
Ingredients:
- 4 Eggs
- 2 tbsp Milk
- Salt to taste
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Chili Flakes
- 3 tsp Oregano
- 2 Red Vine Tomatoes
- 1 tsp Oil
- 1 knob Butter
- Mozzarella Cheese shredded(Or cheese of your choosing. Cheddar is amazing!)
- Pizza toppings of your choice(Pepperoni, Bacon, Ham, Sausage, Peppers, Mushrooms, etc.)
Instructions
1. In a bowl add Eggs, Milk, Salt, Pepper, Garlic Powder, Chili Flakes, Oregano and beat together with whisk or fork until aerated.
2. Cut Tomatoes into 1/4' sized slice(medallions) to get approximately 8 slices total.
3. In an 8' pan, add oil and butter and turn to medium heat and wait till the butter has fully melted and begins to bubble.
4. Add Tomato slices to the pan and cook for approx. 1 minute and then flip each slice to cook fully on the other side, and then again fro approx. 1 minute.
5. Add beaten egg mixture to the pan slowly to not disturb the tomatoes too much.
6. Let cook for about 2 minutes and then cover with lid until the eggs are almost cooked all the way through, checking the edges of the eggs to ensure it is not sticking to the pan.
7. Add Pizza toppings to the eggs, then add cheese on top. Add a sprinkle of Oregano to the top. Cover until the cheese Melts.
8. Slowly remove from the pan(Hopefully will just slide right out of the pan)
9. Serve with a side of potatoes or on its own and enjoy!
On today's Menu: Mulligatawny
The ladies catch up on the chaotic weather, the dreams of a movie soup, the antics of Jen's little dog, and the power of coconut oil.
Mulligatawny
Ingredients
- 1 medium onion, chopped
- 1 carrot, shredded
- 2 celery ribs, diced
- 2 tbsp coconut oil
- 1 ½ tbsp curry powder (or more to taste)
- 2 cloves garlic, crushed
- 2 quarts (2 L) chicken broth
- 3 c. diced chicken (leftover, or you can dice up boneless, skinless breasts)
- 1 bay leaf
- 1 tart apple, diced
- ½ tsp black pepper
- ½ tsp dried thyme
- Zest of 1 fresh lemon, grated
- 14 fluid ounces (425 ml) unsweetened coconut milk
- salt to taste
Cooking Instructions:
1. In a large, heavy-bottomed pot, over low-medium heat, saute the vegetables in the coconut oil. When they’re soft, add the curry powder and garlic and saute for another couple of minutes. (if using raw chicken, you can cook with veggies or remove veggies, add chicken and cook and then put the veggies back into the pot before the next step)
2. Add the chicken broth, dices chicken, bay leaf, diced apple, pepper, thyme, and lemon zest to the pot and stir it all up. Bring to a simmer and let it cook for 30 to 45 minutes.
3. Stir in the coconut milk, salt to taste, and serve.
Recipe from 500 Paleo Recipes by Dana Carpender
The ladies are back serving another dish of Leftovers today. From talking about adding salads to your day, eating a McChicken, exercising, to Neti Pots, the ladies discuss a whole pile of poop worth of topics today as they catch up on each other's lives.
On Today's Menu: Beef Stew
Thyme after Thyme the ladies are back with another episode as Jen makes a Beef Mustard Beef stew. Yvonne shares a "Thymely" home remedy for respiratory illness, The ladies talk about making the perfect espresso, and how having stew on a winter day is the perfect "Thyme-ing".
Beef Stew
Ingredients
- ⅓ cup all-purpose flour
- 1 tablespoon snipped fresh Italian (flat-leaf) parsley
- 1 teaspoon snipped fresh thyme or 1/2 tsp. dried thyme, crushed
- 1 ½ pound boneless beef chuck, cut in 1-to 1-1/2-inch pieces
-2 tablespoon olive oil
- 1 8-10 ounce pearl onions, peeled, or 1 medium onion, peeled and cut in wedges
- 4 carrots, peeled, cut in 1-inch pieces
- 8 tiny Yukon Gold potatoes, halved
- 3 tablespoon tomato paste
- 2 tablespoon spicy brown mustard
- 1 14 ounce can beef broth
- 1 12 ounce bottle dark porter beer or non-alcholic beer
- 1 bay leaf
Cooking Instrucitons:
1. Cut beef and vegetables in to equal size cubes
2. In large bowl combine flour, parsley, thyme, 1 teaspoon pepper, and 1/2 teaspoon salt.
3. Add beef, a few pieces at a time; stir to coat. Reserve leftover flour mixture.
4. Heat oil over medium-high heat. Brown beef. Stir in onions, carrots, and potatoes. Cook and stir 3 minutes.
5. Stir in tomato paste, mustard, and remaining flour mixture.
6. Add small amount of the beer and deglaze the pan.
7. Add remaining beer, broth, and bay leaf. Bring to boiling; reduce heat.
8. Cover and simmer 1 to 1-1/4 hours until beef is tender.
9. Remove and discard bay leaf.
10.Serve with crusty bread. Makes 6 (1-1/2-cup) servings.
Thyme Honey Recipe
Ingredients:
- 1/2 Cup Fresh, or 1/4 cup dried Thyme
- 8 Ounces Raw Honey
Cooking Instructions:
1. Put Honey in a saucepan and very gently heat
2. Add thyme and stir for about 10 minutes.
3. Pour your heated Thyme Honey into a clean canning jar, and pit on the lid.
4. Let sit in a warm place(a window sill for example) for 2 to 3 weeks.
5. After the 2- 3 weeks, scoop out contents back into a saucepan, reheat till honey becomes liquid.
6. Pour honey through a fine-mesh strainer into a clean jar.
7. Store in a cool dark cabinet.
How to use:
For coughs and colds, put 1 teaspoon of thyme honey into 1 cup of hot water and stir. Add some fresh lemon if desired.
On the Menu Today: Parmesan Honey Pork Roast
The ladies catch up on a variety of techniques and thoughts about roasting pork, the annoyance and joy of the small of garlic and the differences between fresh and fermented garlic, plus we talk about Yvonne talks about the ironic addition to her farm while cooking pork.
Parmesan Honey Pork Roast
Ingredients
1 (3 - 4 pound) boneless pork roast
⅔ cup grated Parmesan cheese (yes, the powdered kind in the shaker canister)
½ cup honey
3 tablespoons soy sauce
1 tablespoon dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
½ teaspoon salt
For Thickening Sauce
- 2 tablespoons cornstarch
- ¼ cup cold water
Cooking Instructions:
NOTE: The original recipe did not call for the roast to be seared first on the stove-top in a little oil, but I had already done so and it turned out great. So, it's up to you.
- Spray slow cooker with non-stick cooking spray. Place roast in slow cooker.
- In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt. (I found the mixture to be a little too thick to pour over the roast [as instructed in the next step of the recipe], so I added in a tad bit of water to the mixture - maybe 1/2 - 1 cup.) Pour over pork.
- Cover and cook on low for 6 - 7 hours or until a meat thermometer reads 160°.
- Remove meat to a serving platter and keep warm. (I cover mine with a little foil.)
- Skim fat from cooking juices, if needed or desired.
- Transfer to a small saucepan.
- Bring liquid to a boil.
- Combine cornstarch and the 1/2 cup water until smooth.
- Gradually stir into pan. (I found that I did not need all of the cornstarch slurry.)
- Bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Slice roast and serve with gravy. (I didn't use all of the sauce.)
On Today's Menu: Another plateful of Leftovers
The ladies catch up with one another about the last few weeks. They share and laugh about purple fire hydrants, mudroom bulbs and hydroponics, and the gamification of life.
On the menu today: Reuben Casserole
The ladies welcome their dear friend Travis to the podcast and he shares one of his current favorite meals. They reminisce about times in Korea, and learn about the life changes you need to make to accomplish a goal, plus laugh through embracing life as they have learned to make portion adjustments, begrudgingly make salad and listen to yet another parody song.
Reuben Casserole
Ingredients
- 1 head Cauliflower (cut into bite-sized florets)
- 3 tbsp Avocado Oil - 1/2 tsp Sea Salt - 1/4 tsp Black Pepper
- 1 14-oz can Sauerkraut (drained)
- 1 cup Sugar0Free Thousand Island Dressing
- 1 lb Corned beef (chopped into bite-size pieces)
- 8 oz Swiss cheese slices
Cooking Instructions
- Preheat the oven to 400 degrees F (204 degrees C).
- In a large bowl, toss together the cauliflower, oil, salt and pepper.
- Arrange the cauliflower in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, until tender and lightly browned.
- When the cauliflower is done roasting, leave the oven on. Transfer the cauliflower to the bottom of a 9x13 baking dish.
- Top with sauerkraut. Drizzle with thousand island dressing.
- Add the corned beef
- Cover the top with Swiss cheese slices.
- Place the casserole in the oven for 10-15 minutes, until heated through and cheese is melted
On today's menu: Swedish Meatballs
The ladies discuss the wonderful world of meatballs as Yvonne makes up the Swedish ones. They chat about different varieties of meatballs, Jen’s meatballs symbiotic moment, as well as Jen’s big admission.
Swedish Meatballs
Recipe by Natasha Bull
Meatballs:
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- Pepper to taste
- 2 tablespoons olive oil (for frying)
Sauce:
- 1/4 cup butter (1/2 stick)
- 1/3 cup flour
- 3 cups beef broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup sour cream full-fat
- 1 tablespoon fresh parsley chopped
Cooking Instructions:
1. Get all ingredients ready prior to starting.
2. Add all the meatball ingredients (except for the olive oil) to a fairly large prep bowl.
Using your hands, mix it together and then form 1 1⁄4 - 1 1⁄2-inch meatballs (use about 2 1⁄2 tbsp meat/meatball and it'll make approx. 25-30 meatballs). Place the meatballs on a parchment-lined baking sheet for easy clean-up.
3. Add the olive oil to a large and deep skillet or a Dutch oven/pot and let it heat up for a few minutes over medium-high heat. Fry the meatballs in two batches until all sides are browned (about 5-7 minutes/batch). It's easiest to turn the meatballs with tongs. You may need to add a splash more oil for the second batch. Transfer meatballs to a plate.
4. Pour out most of the fat from the skillet, but keep the brown bits in for extra flavor (don't wipe it out).
5. Reduce the heat to medium and add the butter to the skillet. Once it’s melted, stir in the flour and cook, stirring often, for a few minutes until the roux starts to turn golden.
6. Slowly whisk the beef broth in, and ensure the flour has dissolved into the sauce.
7. Whisk in the Dijon mustard and Worcestershire sauce.
8. Add the meatballs back to the pan and cook for about 10 minutes or until the
meatballs are cooked through and the gravy thickens to your liking (it's not meant to
be a super thick gravy).
9. Turn off the heat and stir in the sour cream. I add it right into the skillet, but you could
take out some of the sauce and add it to a cup and mix the sour cream in there first if
that's easier for you.
10. Season with salt & pepper as needed. Sprinkle with fresh parsley and serve
immediately.
On today's Menu; Thai Green Curry.
Jen cooks up a delicious chicken and eggplant Thai green curry as the ladies reminisce of their time in Korea dining on Thai food. The ladies discuss adventures of thrift shopping in order to surprise your kids, the mishaps of cooking when the power is out and the cost of being forgetful.
Thai Green Curry
- 2 Chicken Breasts thinly sliced(almost paper thin)
- 1 medium Eggplant cubed(can use Chinese eggplant if preferred)
- 1 small Onion cut into slices
- 1 packet of Snow Peas cut as desired
- 1 Tbps oil
- 1 packet of Green Curry Paste (approx 2 tbsp)
- 1 tbsp Lemon Grass finely diced
- 2 inches Ginger finely diced
- 3 clove Garlic diced
- 1 Thai Chili finely diced (add more or less as desired)
- 1 14 oz can of Coconut Milk
- 14 oz Water
- Cilantro to taste
- Juice from Lime to taste
- After the eggplant has been cubed, salt the eggplant to draw out the water, let stand for about 5-10 minutes.
- Dabbed the eggplant with a paper towel to remove extra moisture.
- In a pan on medium high heat add oil and eggplant and let cook until the oil is expressed from the eggplant (the eggplant will first absorb all the oil and once cooked it will release it) then remove from the pan and set aside.
- To the oil add the green curry paste, lemongrass, ginger, garlic, and chilies to the pan allowing them to become aromatic for about 1-2 minutes.
- After about 1-2 minutes add the chicken to the pan, covering it with the paste, mixing until cooked through.
- Add the onion and snow peas to the chicken. Once the onion is beginning to be translucent, add back the eggplant and mix together.
- Add in the coconut water to the pan, followed by equal parts water. Bring to a boil, then reduce heat to a simmer and allow to cook for about 5 minutes.
- Serve in bowls over different varieties of rice.
- Garnish with cilantro and lime juice to taste.
- Enjoy!
WE ARE BACK!
On today's menu we are re-cooking some leftovers as we start a new series.
After an extended Hiatus, Jen and Yvonne have gotten together once again to start the second season of Good to the Last Bite Podcast.
Catch up with the ladies and what they've been up to over the past 6 months, as they talk about the insanity of their lives, what they've been eating and cooking, and also the beautiful letdowns they've both experienced over the past few months.
Don't forget to check the Good the Last Bite podcast out on Instagram @goodlastbite or email recipe or episode ideas to goodlastbite@gmail.com
Today on the menu; Lamb Shawarma. The ladies' dear friend Rachel joins them as they make one of her home's regular dinners. The ladies share about where they all met, they chat about stepping out of their comfort zone by adventuring solo to foreign lands, or foreign spices.
Reminder that this is the Season Finale and they ladies will be taking a break for a few weeks. The hectic schedules both Jen and Yvonne have for the next few weeks has left it difficult for them to record, but they will be back in August/early September with many more delicious recipes and more opportunities to enjoy life to the last bite.
Lamb Shawarma
Ingredients
1 Lamb Leg or Shoulder 2.5-3kgs(5-7lbs) with bones
2tsp Black Peppercorns
5 Cloves
1/2 TSP Kardamom Pods
1/4 TSP Fenugreek Seeds
1tsp Fennel Seeds
1 tbsp Cumin Seeds
1 Star Anis
1/2 Cinnamon Stick
1/2 Nutmeg Grated
1/4 TSP Ground Ginger
1tbsp Paprika (sweet)
1tbsp ground Sumach (buy online or Turkish supermarket I can send a picture of ours so you know what to look for)
3/4 tbsp Sea Salt
25g Freshly Grated Ginger
3 Garlic Cloves Crushed
40g Coriander/Cilantro chopped
60ml Lemon Juice
120ml Peanut Oil or Olive Oil
1 cup of Boiling Water
Cooking Instructions
1. Roast Peppercorns, Cloves, Kardamom Pods, Fenugreek Seeds, Fennel Seeds, Cumin Seeds, Star Anis, and Cinnamon Stick in a pan without any oil for 1-2 minutes on a middle to high heat to let the flavours develop being careful not to let them burn.
2. Add the nutmeg, ginger and paprika and allow to bloom for a few seconds.
3. Grind the roasted spices in a spice mill or pestle and mortar mix them with all the other ingredients apart from the lamb
4. Score the lamb with 1.5cm deep cuts all over the meat to allow the marinade to penetrate the whole joint. Put the meat in a big roasting pan (Dutch oven or Roman pot is best so you get the oven in an oven effect) rub the marinade all over the meat and really massage it in.
5. Cover with foil and sit in the fridge for a few hours or better overnight.
6.Heat the oven to 170°c (350°F)
7. Remove the foil and roast with the fatty side up for 4.5 hrs. (for boneless about 2.5 hours) or until internal temp is 165F
8. After 30 minutes tip a cup of boiling water into the pan and every hour baste the meat with the roasting juices if necessary add more water so that there is always 1/2cm of fluid in the pan.
9. After the first 1.5hrs cover with foil or the lid of the pan when finished allow to rest for ten minutes before serving
10. Serve it with rice and roasted vegetables (peppers, zucchini, and eggplant) or with a tomato salad hummus and pita with a fresh herb yoghurt dip, tzatziki and pita bread.
Today on the menu; BLT Salad. The ladies talk about different types of bacon, Jen shares her unexpected encounter, and Yvonne talks about her new homesteading venture.
BLT Salad
Ingredients
- 12 slices lean center cut bacon, cooked and chopped
- 4 Roma tomatoes, chopped
- 1/4 cup light mayonnaise, I use Hellman's
- 1/8 tsp kosher salt
- fresh black pepper, to taste
- 6 cups chopped Romaine lettuce
- 4 oz 1 medium hass avocado, diced
Cooking Instructions
- Line cookie sheet with tin foil. Place bacon on oven safe cooling rack on the tin foil lined cookie sheet
- Heat oven to 400 degrees F
- Cook bacon for 20-25 minutes or until desired crunchiness
- Dice the tomatoes, remove excess seeds
- In a salad bowl, mix ¼ c of mayo and the diced tomatoes
- Add ⅛ tsp salt
- Add cracked pepper according to preference
- Chop the head of lettuce into bite sized pieces and add lettuce to bowl
- Dice the avocado and add to bowl
- Dice the bacon and add to bowl.
- Mix all ingredients together and refrigerate for 15 minutes. Serve cold.
- Optional garnishes include: croutons, turkey, cheese, chives…
Today on the Menu, the ladies cook up some Baked Salmon with Avocado Salad. The ladies discuss a tasty amount of cooking tips they have come across, from peeling avocados, to planting duck eggs, to baking banana peels, to searching for saltier salt.
Baked Salmon and Avocado Salad
Serves 2
Ingredients
- 2 Salmon fillets
- 1 tsp Olive Oil
- Paprika
- Lemon Pepper
- Salt and Pepper
Avocado Salad
- 1 Avocado
- 1 Red Vine Tomato
- Diced Red Onion (To Taste) approx ⅛ of an onion
- Cilantro - equal parts to other veggies
- Juice of 1 Lime
- 2 tsp of Olive Oil
- Salt to taste
Cooking Instructions
- Preheat oven to 400f/200c
- Debone Salmon if needed, cover Salmon with Olive Oil, and season with Paprika, Lemon Pepper, Salt and Pepper to taste.
- Baked fish in oven for 10-15 minutes until fish has become flakey
- Cube avocado and tomato, dice red onion and cilantro, and combine
- Pour Lime Juice, Olive Oil and Salt over veggies and stir, adjusting to preferred taste.
- Serve with choice of Rice, or preferred Grainy Starch.
On the menu today, Yvonne's cooking up some Shrimp Pesto Pasta. The ladies share some laughs with a few jokes, share some risky business in cooking new foods, share about thing-a-ma-jigs or whats-you-call-its, as well as updates on Jen's commitments.
Shrimp Pesto Pasta
Ingredients
- 2 Tbsp Olive oil
- 1 diced onion
- 1 diced garlic
- 1 diced yellow pepper
- 1 diced carrot
- Cherry tomatoes (or other small tomato)
- Handful of spinach (if desired)
- Jar of pesto sauce
- Box of preferred noodles (farfalle, rotini, macaroni) cooked according to package directions
-1 lb of thawed medium shrimp (tails removed)
Cooking Instructions
- Saute veggies in olive oil on medium heat until soft (10-15 minutes)
- Add tomatoes, (if you want cooked tomatoes) and cook for one minute. Skip to step 5 if you prefer fresh tomatoes
- Add shrimp. Cook for approximately 5-8 minutes or until they are no longer translucent and are pink/white colored and smaller in size.
- Add jar of basil, mix well
- Add tomatoes (if desired can also add some spinach at this time.)
- Mix well and serve over cooked pasta.
- Garnish with parmesan cheese or fresh basil.
On the menu today we're serving up some Chickpea and Sweet Potato with Black Kale Cesar Salad. The ladies discuss how large pursuits can put other things on the back burner, surprising non-vegan ingredient, but also vegan alternatives to egg and mayo, as well as the wonder that is tabasco and what it can add to a dish.
Chickpeas and Sweet Potato with Black Kale Cesar Salad
Ingredients
-1 8 oz can of Chickpeas, shucked1 Sweet Potato diced into cubes
-Garlic Powder
-Paprika
-Chili Powder
-Taco Seasoning
-Salt
-Pepper
- Black Kale
- Shredded Brussel Sprouts
Cesar Salad Dressing
- 1 egg yolk
- ½ cup mayo
- 1 clove garlic
- ½ cup Olive Oil
- Juice of Half a Lemon
- a few dashes of Tabasco
- 1 tsp of Worcester Sauce
- Parmesan Cheese Grated to taste
- Salt and Pepper
Cooking Instructions
- Pre-heat oven to 400c
- Shuck Chickpeas(if desired) and dice sweet potato into cubes
- Place on baking sheet, cover in olive oil, salt, pepper, garlic powder, paprika, chili powder, and taco seasoning all to preferred taste
- Cook for 25 minutes or until sweet potatoes are done to your preferred taste
- Tear kale into bite sized pieces pulling away from the stem. Dice the Brussel sprouts into fine slices or julienne
Cesar Salad Dressing
- In a blender add egg yolk, mayo, garlic clove, lemon juice, Tabasco, Worcester Sauce and salt and pepper
- Blend till smooth.
- Once smooth, place blender on low speed and slowly drizzle the olive oil to fully blend together.
- Add grated Parmesan Cheese to taste
Mix Kale and Brussel Sprouts together with Cesar Dressing add more cheese, bacon bits, croutons, or lemon juice as you prefer, serve with a side of Chickpeas and Sweet potato.
On Today's Menu, Yvonne is making her long standing recipe of Barbie Cups. Jen shares her new summer adventure at the same time sharing her clumsy past, the ladies talk about the health benefits of self grown food, as well as the balance between store bought and home grown food.
Barbie Cups
Ingredients
1lb(500 g) lean (at least 80%) ground beef
1/2cup barbecue sauce
2 cans (6 oz) refrigerated Southern Homestyle Buttermilk Biscuits (5 Count) or 2 cans (6 oz) refrigerated Flaky Layers Buttermilk Biscuits (5 Count)
1/2 cup shredded Cheddar or American cheese (2 oz)
Cooking Instructions
1. Brown the meat in the pan
2. Pour half cup of BBQ sauce over meat and mix
3. Put the biscuits into the muffin tin, being sure to use your fingers to ensure the biscuits are making a well to put the meat in and the dough slightly up the sides.
4. Spoon some meat into the well.
5. Top with cheese
6. Cook according to biscuit package directions
Today on the Menu, Jen is cooking up Fish Tacos with her Pico De Gallo. The Ladies talk about the steps it takes to make tacos, the steps homesteading makes you take during the day, and the steps needed to ensure animals are where they are supposed to be or knowing they aren't where they are supposed to be when you can't find them.
Fish Tacos with Pico De Gallo
Ingredients:
- 3 Filet of Tilapia
- 1 Tbsp Butter
- Juice of Half of Lime
- Olive Oil
- Salt and Pepper-
Taco Assembly
- Hard Shell Corn Tacos
- Shredded Cheddar Cheese
- Tapatio Hot Sauce(or whatever hot sauce you prefer)
- Shredded Lettuce if desired
Pico De Gallo
- 1 Diced Red Vine Tomato
- 1 Diced Jalapeno
- Approx 4 stems of Cilantro leaves
- Approx 1 Tbsp Red onion(To taste)
- Juice of Half a Lime
- 2 Tsp Olive Oil
- A Few Dashes of Tajin seasoning
- Salt and Pepper
Cooking Instructions
Fish
- Pre-heat oven to 400f
- Cover filets with oil, salt and pepper
- Bake in an oven friendly frying pan if possible
- If from frozen, bake in oven for 25 minutes, or until flakey
If thawed, or fresh, bake in oven for approx 12 minute or until flakey. - Remove Fish from oven, and place frying pan on stovetop on medium heat
- Using a spatula, break up fillets into small bite size pieces
- Add butter and lime juice, and stir allowing fish bites to brown to the point of crisping up. Cook for about 5 minutes
- Serve into taco shells assembling them as desired.
Recommended Taco Combination: Hard Shell Taco, Fish, Shredded Cheese, Pico De Gallo and Hot sauce on top(could also include lettuce for more crunch)
Pico De Gallo
- Dice all vegetables to uniformed sized pieces.
- Top top of vegetables add olive oil, Lime juice, Salt, Pepper and Tajin seasoning, adjusting to desired taste.
On today's menu; Chicken Florentine Puffs. Jen shares about staying in her comfort zone, as well as her hunt for a precious comforting snack, and the ladies share the foods they gravitate toward on those inside the comfort zone type of days.
Chicken Florentine Puffs
Ingredients
- 2 sheets puff pastry, thawed and rolled out
- 2 cups cooked chicken, cubed or shredded
- 1 (10oz) pkg. frozen chopped spinach, thawed and liquid squeezed out
- 1 roasted red pepper, diced
- 4oz cream cheese, softened
- 1c gruyere, grated
- 2–3 Tbsp fresh basil (or 2 tsp dried)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 egg
- 1 Tbsp water
- parmesan cheese (optional, for garnish)
Cooking Instructions
- In a large bowl, combine chicken, spinach, red pepepr, cream cheese, gruyere, basil, garlic powder, salt, and pepper. Toss until well combined and cream cheese is completely mixed in.
- Make an egg wash by beating egg with water.
- Roll out puff pastry. Slice each sheet into 4 pieces (for 8 squares total). Divide filling among the 8 squares. For each puff, place filling in the center. Brush the edge of one half with egg wash and fold in half diagonally to form a triangle. Press down the edges with a fork to seal. Brush the top of the puff with egg wash and sprinkle with a bit of fresh parmesan, if using. Make 2-3 small slits in the top to allow steam to escape during baking.
- Place puffs on two baking sheets lined with parchment or sprayed with nonstick spray (I recommend using parchment).
- Bake at 400 degrees for 15-18 minutes, or until golden.
- and place in the center. Brush the edge of one half with egg wash. Fold each square in half diagonally to form a triangle. Press down edges with a fork to seal.
NOTES
To re-heat frozen puffs: place on a baking sheet lined with parchment and bake at 400 degrees 15-18 minutes or till heated through.
Find it online: https://www.onelovelylife.com/chicken-florentine-puffs/*
Today on the menu, Jen is cooking her Asparagus Risotto. The ladies talk about the surprise science in arborio rice, the surprise scent in unrefined shea butter and adventures in beauty product making, and the surprise ingredient Jen accidentally drops into the risotto.
Asparagus Risotto
Ingredients:
- 1/2-3/4 cup of Arborio Rice
- 1 ½ cups of heated Broth (Chicken or Veggie)
- ¼ cup of white wine (optional, if not suggested to add ¼ cup extra broth)
- 2 tbsp butter
- 1 small onion diced
- 2-3 stalks of Asparagus cut into bite sized pieces
- a pinch of mozzarella (can add parmigiana if you prefer instead or as well)
- salt and pepper
Cooking Instructions
Serves 2
- Wash rice until water runs clear, and then let sit in water for about 20 minutes
- Melt butter on medium heat, once melted add onions cooking until translucent
- Once onions are translucent, strain water from rice and add the rice to the pan to get and allow to toast in the butter and become fully incorporated
- Add wine and continue to stir until the rice has fully absorbed the wine
- Add about ¼ cup of broth at a time stirring continually until has been absorbed.
- Repeat with all broth
- Add the asparagus into rice along with the last ¼ cup added
- Add salt and pepper to taste
- Add mozzarella
Today on the Menu; Yvonne is cooking up some Lemon Rosemary Tilapia with Couscous and Balsamic Brussel Sprouts. The ladies talk about fixing the "Jen Effect" in the sound quality, fixing everyone's spice shelf to make sure its up to date, fixing our meal plans for more moderation, and fixing the correct word from "chicken" to "fish". Ah The Jen Effect.
Lemon Rosemary Tilapia
Ingredients:
Couscous
-Earthly Grains Couscous mix
-1 ¼ c. water
Roasted Brussel Sprouts
-3-4 Tbs Olive Oil
-2 Tbs Balsamic Vineagar
-1 Tsp onion powder
-1 Tsp garlic powder
-1 Tsp salt
Tilapia
- 6 Filets Tilapia
- Olive oil
- Lemon juice
- Celery salt
- Rosemary
Cooking Instructions
Couscous
1.Follow package directions or Boil water in saucepan.
2.Remove from heat and add couscous and seasoning packet then mix
3. Cover and let sit for five minutes
4. Use fork to fluff the couscous when ready to serve
Roasted Brussel Sprouts
1. Heat oven to 350 degrees F/175 degrees C
2. Chop brussel sprouts into bite sized pieces
3.Put them on a baking sheet
4. Mix Olive oil, vinegar and seasoning together.
5. Pour over brussels sprouts and toss evenly.
6. Add more oil if sprouts seems dry.
7. Place them in the oven and allow them to cook for 20-25 min.
8. Check half way through and turn them over if desire a more even cooking
Lemon Rosemary Tilapia
1. Heat oven to 350 degrees F/175 degrees C
2. Spread Filets on a baking sheet: spray the bottom or use parchment paper
3. Drizzle Olive oil on top of each filet until lightly covered.
4. Drizzle Lemon juice on top of each filet until lightly covered.
5. Lightly sprinkle celery salt and rosemary on top of each filet.
6. Season with pepper if desired.
7. Cook for 20 min. Or until fish is white and flaky.
On the menu today, Jen is assembling her lasagna. The ladies share their experiences eating Italian style lasagna, Yvonne speaks about her experiences venturing into the world of gardening, and a Canadian slip causes shock and laughter.
Lasagna
Ingredients:
Ragu
- 4 cups Marinara
- 1 lb(500g) of ground Beef(or preferred meat)
Bechamel
- 3 Tbsp Butter
- 3 Tbsp Flour
- 3 cups Milk
- 1 tsp of Salt
- Pepper to taste
Also Needed
-Italian Style Lasagna Noodles - the pre cooked ones are preferred
- 4 cups shredded mozzarella cheese
Prep in a 9x13 casserole pan
Cooking Instructions
Ragu
- Cook ground beef
- Mix in marinara(see Ep. 008 for recipe), and let simmer
Bechamel
- Melt butter on medium heat
- Incorporate flour till fully mixed and forming a paste or dough-like consistency
- Slowly add milk little by little while continuing to stir to fully incorporate into the butter/flour mixture. Repeat until all milk has been added and stir until mixture thickens
- Add salt and pepper
Assembly
- Start with a small layer of Ragu to ensure noodles don’t stick.
- Layer as follows: Noodles, Ragu, Bechamel, Cheese
- Repeat as many times as able to fit into dish ending with cheese layer on top
- If using noodles that don’t need to be cooked ahead of time, allow lasagna to sit for at least 20 minutes to allow flavors to merge.
- Bake in oven at 350 f for 25 minutes
- Remove from oven, and allow lasagna to rest for 10 minutes minimum before serving.
On the menu today, Yvonne shares her Grandma Kate's Chicken and Dumplings. The ladies talk about finding balance in life, balance in the ratio of Chicken to Dumplings, and the balance of canned chicken to homemade bone broth.
Grandma Kate's Chicken and Dumplings
Ingredients:
-1 chicken 4-5 lbs
-2 c. flour
-1 tsp baking powder
-1 tsp salt
-1 heaping tbsp shortening
-¾ c cool broth
Cooking Instructions
- Stew chicken, seasoning to taste. Remove chicken from the pot and allow it to cool before separating the chicken from the bones.
- Remove one cup of broth for cooling.
- Prepare dumplings: mix dry ingredients
- Cut in shortening until mix is coarse or slightly lumpy
- Slowly mix in cool broth to make soft dough.
- Easy method: pinch-off a marble sized piece of dough and put it in the boiling broth. The Pinch and Plop method!
- Repeat until you have used all the dough.
- Add the chicken, cover and cook for 20 minutes.
- Can thicken broth by removing a half cup and adding 1 tbsp of flour. Mix well and then pour into soup.
- Add ¼ c milk if you want a creamier broth.
- Season to taste with salt, pepper, or seasoned salt
- Serve hot.
Today on the Menu, Marinara, a staple in Jen's kitchen. The ladies continue to remind themselves about having adventures that fall between amazing and terrifying.
Jen talks about the MULTI-purpose of her marinara, Yvonne shares about the MULTI-risky attractions at the City Museum in St. Louis, and the ladies talk about the MULTIple ingredients that can be added to add variety to marinara.
Marinara
Ingredients:
- 1 tbsp Olive Oil
- 2 cloves of garlic
- 1 small yellow or white onion
- 1 red finger chili (or more for a more spicy taste)
- 1 jar of Passata or 1 can of crushed tomatoes(796ml or 28 fl oz)
- 1 cup of water(to clean out passata jar and also loosen passata)
- 1 tsp ground pepper
- 2 tsp Oregano
- Salt
- 1 tsp sugar(only as desired to remove acidity)
Cooking Instructions
- Dice garlic, onion and chili very fine
- Heat up olive oil on medium heat, and add diced aromatics to the pan
- Add Pepper and Oregano directly onto the oil and aromatics to let them bloom and continue to cook until onions are translucent
- Add passata and water right to the pan waiting for sauce to slightly bubble then lower heat to simmer.
- Add salt and sugar both to taste
- Let marinara simmer for at least 20 minutes to allow all flavors to be incorporated.
On the Menu this week, Yvonne delves into the world of InstaPot by cooking a whole roasted chicken. The ladies discuss the value of adding seasoning and salt to each dish, the value of a rice cooker(at least in their eyes) and the value of learning more about sound quality.
InstaPot Whole Chicken
Ingredients:
-3 garlic cloves
-1 whole carrot
-1 onion
-½ lemon
-1 tbsp Truffle oil or a flavored oil
-2 tbsp Olive Oil
-3 tbsp Herbs de Provence, more as needed
- Salt and Pepper to taste
-Whole Chicken, cleaned and ready to be cooked
-1 c water or chicken broth
Cooking Instructions
- Peel garlic bulbs
- Cut off the ends of the carrot
- Cut the onion in quarters
- Cover the chicken in the oils. Add more if needed.
- Season with Herbs de Provence, salt and pepper liberally.
- Put the veggies in the cavity of the chicken.
- Pour 1 c. of water into the InstaPot
- Place the chicken on the trivet and into the InstaPot.
- Press the Pressure Cook button and set the temperature to high.
- Set the timer for 30 min. (6 minutes for every 1 lb of fresh or thawed chicken)
- Natural Release after 15 minutes.
- If chicken is frozen, cook for 13 minutes for every pound. .
Quick Note: Once again sorry about the poor quality. We think we have figured out the issue so next week should be much better, so please stick with us.
On the menu this week; Jen's simple but delicious Tomato Bisque. Yvonne and Jen discuss the joy of aromatics when cooking and how simple ingredients can bring the biggest flavor, Jen takes a shot a digital payments and Yvonne takes a shot at Axe Throwing.
Tomato Bisque
Ingredients:
- 1 Large Carrot
- 2 Celery Stalks
- 1 medium sized Yellow/white onion
- 3 cloves garlic, minced
- 1 28 fl oz(796 ml) Tomatoes(Diced or whole)
- 1 tsp of Olive Oil
- 4 cups of Chicken/vegetable Broth
- 1 cup heavy cream(35%)
- 1 tsp of cayenne(to spicy preference)
- 3 tsp dried Basil
- 2 tsp white sugar
- Salt and pepper
Cooking Instructions
- Rough chop Carrot, Celery and Onion.
- Add Basil, Cayenne, and Pepper. Saute with Olive Oil on medium heat until onion is translucent.
- Add minced garlic, and saute another 30 seconds continuing to stir.
- Add can of tomatoes, cook for another 1-2 minutes
- Add broth, sugar and salt, bring to a boil, then drop to a minimum heat and cook for at least 25 minutes. Salt should be added to taste to bring out flavors.
- Take off heat. With a blender, blend until completely smooth.
- Place back on simmer, stir in cream
- Serve with Sourdough Croutons, fresh bread or whatever you please. Enjoy!
Quick Note: We're sorry about some of the quality of our recording this week, the internet is a tricky place to record sometimes. We're still working to tweak and learn about how to do this all.
On the menu this week, Yvonne provides a classic breakfast for dinner with a recipe from her Grandmother's church cookbook of Hash Brown Casserole with Sausage. Jen and Yvonne discuss how they met, the precious memories of food at the Osan Hospitality House, cooking together for their friends while living overseas, and their distaste for salad spinners!
From Korea to Casserole
Hash Brown Casserole with Sausage
Ingredients:
-30 pz. Frozen shredded hash browns (potatoes)
-1 (10 ¾ oz) can cream of chicken soup
-1 (8 oz) French onion dip
-12 oz. sour cream
-16 oz. shredded cheese (Cheddar)
-1 c. chopped onion
-⅓ c chopped green bell pepper
-⅓ c. chopped red bell pepper
-1 pound sausage (Breakfast, Italian, Chorizo, Turkey; whichever you prefer)
Cooking Instructions:
- Crumble sausage and cook until brown. Drain and set aside
- Cook the veggies in the sausage pan until tender or onions are translucent
- Mix all the other ingredients (except Cheese) with the sausage.
- Layer half the hash browns in a 15 x 11 casserole dish, then sausage cream mix, then cheese.
- Repeat layers.
- Cook at 350 degrees F for 45 min- 1 hour or cheese is melted and slightly browned on top.
On the menu this week Jen dices up her Greek Salad with a Cypriot twist.
Yvonne and Jen chat about trying new foods because of the Cypriot and Greek influence, Jen's salty first impression, and the key of adding dried mint to enhance so many meals.
Greek Salad
Ingredients:
- 1 English cucumber
- 2 Vine Tomatoes
- 1 Red Bell Pepper
- ⅓ reg size red onion (depends on personal ratio preference)
- Block Feta Cheese
- Italian Salad Dressing
- 2 tsp Oregano
- 2 tsp Dried Mint
- Salt and Pepper to taste
Cooking Instructions
- Dice Cucumber, and red bell pepper into small cube sized pieces
- Remove seeds from Tomatoes, and dice remaining flesh into same cube sized pieces
- Dice onions into small finer pieces (this should be about about a third of the amount as the other vegetables, but to preference)
- Crumble Feta Cheese to size of the other vegetables
- Add Italian Dressing, Oregano, and Dried Mint To Salad. Mix well.
- Add salt and pepper to taste.
This week on the menu Yvonne makes Chicken Pot Pie.
Jen and Yvonne chat about starting to be more self sustaining, as Yvonne ventures into using sourdough starter to make her pie crust, the temptation of Jeju orange Chocolate, and adventures in homesteading.
Chicken Pot Pie
Ingredients:
-2 Freezer Pie doughs (one for shell and one to cover the pie)
-2 cans cream of chicken soup
-2 cups frozen mixed vegetables
-4 cups cooked chicken
-½ tsp thyme
-Salt and pepper to taste
Cooking Instructions
- Heat oven to 350 degrees F
- Place pie dough in pie dish.
- Cook bottom pie crust in oven for 10 min-15 min, remove from oven, then set aside to fill later.
- Pour cream of chicken soups in a pot and heat.
- Add veggies and cook for 5 min.
- Add chicken and cook for additional 5 min.
- If sauce seems really running: Scoop a ladle full of sauce (liquid only, if possible) in a heat proof bowl and mix in ¼ cup of flour. Once combined add back into sauce to thicken. Cook for at least 5 min or until sauce thickens.
- Add ½ tsp thyme and salt/pepper to taste.
- Pour mixture into the pie dish, make sure to leave enough room for the top pie crust.
- Put pie dough on top and cut a few little slits on top. Use fingers to seal dough on the sides of the pie dish.
- Place in oven to cook for approximately 30 minutes or according to pie dough directions. The crust should be golden brown on top.
- Serve warm. Add a green salad or fruit salad as a side.
Jen and Yvonne are back cooking up a storm.
This week on the menu, one of Jen's household's most requested dishes; Beef Ramen.
Yvonne and Jen discuss the flood of responses to the podcast going live, the dangers of being flooded with Chili aroma when cooking, and the flood in Yvonne's basement.
Beef Ramen
Ingredients:
- 1 lb Stewing Beef
- 1 tsp Oil
- 8 cups Beef Broth
- 2-3 cloves Garlic
- 2-3 inches of Ginger
- 2-3 Thai Chilies
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Soy Sauce
- 1-2 tbsp Miso Paste
- 1-2 tbsp Korean Chili Paste
- salt and pepper
- Asian Noodles
- Optional: Boy choy or other green leafy vegetable
Topping options:
- Medium boiled egg
- Cilantro/Coriander
- Green Onion
- Seaweed
- Sesame Seed
Cooking Instructions:
- Dice Garlic, Ginger and Chilies
- Salt and pepper Beef
- Heat oil on high heat and brown meat adding garlic, ginger and chilies to let them blood and meat is fully browned.
- Once beef is browned, add broth to pan, and bring to boil
- Add soy sauce, vinegar, miso and korean chili paste
- Lower heat to a simmer and let cooking till meat is tender. (minimum of 15 minutes if using no meat)
- Cook noodles, and add along with other toppings; cilantro, bokchoy, green onion medium boiled eggs, seedweed, and sesame seed.
Welcome to the first episode of Good to the Last Bite. Join Yvonne Keller and Jen Theriault as they answer the daily question 'What's for dinner?' step out of their comfort zones and enjoy life to the last bite.
This week on the menu Yvonne makes Vegetarian Chili as they talk about the inspiration for starting the podcast, and how much they are looking forward to getting to catch up with one another regularly.
Vegetarian Chili
Ingredients:
-1 onion
-2 bell peppers (green & yellow)
-1 yellow squash
-1 honeynut squash
-1 can diced green chilis
-1 (28oz) can diced tomatoes
-1 (15oz) can pinto beans, drained & rinsed
-1 (15oz) can black beans, drained & rinsed
-2 teaspoons minced garlic
-2 tablespoons chili powder
-1 teaspoon kosher salt
-1/4 teaspoon cayenne pepper
-1 teaspoon cumin
-2 tbsps olive oil
Coooking Instructions
- Dice the onions, peppers and squash.
- Add the Olive Oil to a pot and throw in the veggies.
- Saute until tender (5-7 min.)
- Add spices, cook for a minute
- Pour in diced tomatoes, canned beans and green chilis
- Cook for 45 minutes to an hour.
- Serve with your choice of toppings: jalapenos, cilantro, cheese, crackers, corn bread, sour cream. . .