Basic Pot Roast

The Goods

• Chuck steak
• 3 Onion
• Bag carrots
• Can tomato sauce
• Handful flour

Aromatics

• Half bottle Red Wine
• Bay leaf
• Bf/Ch Bouillon

1. Preheat oven 350
2. Sear steak all sides
3. Set aside
4. Cut onion into ribbons
5. Brown onions 
6. Add flour
7. Add aromatics and tomato sauce
8. Submerge steak
9. 2 hours in oven, lid on
10. Cut carrots
11. Throw them in
12. 2 hours in oven, lid off
13. Get some spuds in there why don't you
14. Take it out
15. Fish out bay leaves
16. Finish with balsamic if you please

Linguini with Clams

• 1 box Linguini/Spaghetti
• 2 dz Littleneck Clams
• 1 bundle Parsley
• 1 Lemon
• 1 cup White Wine
• 3 tbsp Butter
• 1 small Onion
• 6 clove Garlic

1. Steam poor clams in 1 inch water
2. Take out clam meat, put aside
3. Reduce clam juice until approx 1 pint
4. Cook pasta
5. Brown onion in butter
6. Add garlic
7. Add wine
8. Add broth
9. Add pasta
10. Add clams
11. Add parsley

Chicken w/ Ginger Scallion sauce

The Goods:

• 2 Chicken breast

Sauce:

• 2 bundles Scallions
• Ginger size of roll of quarters
• .5 cup olive oil (canola tastes like crap)
• 3.5 tsp salt

1. Cut scallions into rings
2. Mince ginger
3. Dump into metal bowl
4. Add salt
5. Heat oil until slight smoke
6. Pour into bowl
7. Plop chicken into pot
8. Fill until 2 inch water
9. Bring to boil
10. Down to simmer uncovered
11. 10 min
12. Cover
13. Down to lowest
14. 15 minute
15. Rest
16. Slice

Eat with Chinese greens like a good boy

Vegan Dirt

The Goods

• 2 cup dried kidney beans
• 1/2 bag kale
• 2 cup quinoa
• Red onion
• 1 can corn
• Anything else vaguely vegetably

Dressing

• 1/2 cup olive oil
• 1/4 cup fruity vinegar of choice
• Chili powder/Cumin/Sazon de goya

1. Soak beans for an hour
2. Drain 
3. Add more water and boil half hour
4. Cook quinoa (1:1.5 water, like stovetop rice)
5. Dump all into large pot as you go
6. Add corn
7. Add onion
8. Add dressing
9. Fridge it

Eat it cold like a savage, makes 6 lunches

Basic Beans over Rice

The Goods:

• 4 Green Peppers
• 2 Meaty Onions
• .5 bulb Garlic
• 1.5 cup Kidney beans
• 3 can Black beans
• 4 strip bacon

Spices

• 2 packet Sazon de Goya
• Smoked Paprika
• 2 Bay leaf

1. Boil kidney beans
2. Drain
3. Cut up bacon
4. Fry bacon 
5. Dice pepper, onion, mince garlic
6. 10 min
7. Dump onion in, then garlic
8. 10 min
9. Dump pepper in
10. Fry and add Sazon de Goya
11. Dump everything else in 
12. 6 hours

Makes 3 quarts

Beef Tendon Noodle Bowl

The goods

• 1.5 lb Bf Brisket
• 1 package Bf Tendon
• 1 Daikon
• 1 package Wonton noodles
• Quart stock

• 5 Garlics
• 1 Knob ginger

Spices

• 1 tbs Dark soy
• 1 tbs Soy
• 2 tsp Sugar
• 1 Star anise
• 1 Cinnamon
• 1 Bay leaf
• 1 Knob ginger
• Chee hou sauce
• Orange peel

1. Blanch tendon 20 min
2. Wash and cut up
3. Cut brisket into chunks and brown
4. Set aside
5. Ginger and garlic until fragrant
6. Dump all meats in
7. Dump all spices in with quart water/stock
8. Boil then simmer
9. 1 hr
10. Cut up Daikon
11. Dump it in
12. 1 more hr
13. Boil water for noodles
14. Cook noodles 5 min
15. Drain
16. Noodles, beef, scallions on top

Stolen and adapted from:

https://cookingwithalison.com/2011/01/21/beef-and-daikon/

Sourdough v1.0

Adapted from Kitchn plus trial and error

Day 0

Make sure flour child is healthy, feed it so it floats in water

Day 1

1. Mix Scant cup leaven, 2 cup water, 5.5 cup flour
2. 30 min
3. Mix in 1/2 cup water with tbsp dissolved
4. Fold
5. 30 min
6. Fold
7. 30 min
8. Fold
9. 30 min
10. Fold
11. 30 min
12. Fold
13. 30 min
14. Divide and shape into two balls
15. 30 min
16. Put into proofing baskets
17. Overnight in fridge

Day 2

1. Preheat 500F oven with Dutch oven in it
2. Plop dough ball in and cover
3. Bake for 20 min
4. Reduce to 450F, 10 more min
5. Lid off
6. 30 minutes
7. Let cool completely