David's recipe page!

Sweet and sour sauce

  • 1/4 cup ketchup

  • 1/4 cup sugar

  • 1/4 cup vinegar

  • 1 tablespoon soy sauce

  • 1 1/2 tablespoons corn starch

  • 3/4 cup pineapple juice or water

  • 2 teaspoons oil

Instructions:

  1. Mix juice and cornstarch.

  2. Heat oil in a pan and add remaining everything.

  3. Cook until it thickens.

Pesto

  • 1 cup packed basil leaves

  • 1 clove garlic

  • 2 tbsp pine nuts

  • 1/3 cup olive oil

  • salt and pepper

  • 1/4 cup freshly grated Pecorino or Parmesan

Blend together solid ingredients coarsely in food processor. Add 1/4 cup oil and blend til smooth. Season with salt and pepper. Add remaining oil and blend when serving.

Chicken with provencal spices

Mussel and potato salad

  • 1 lb. mussels

  • 1/2 lb. potatos, cut into 1/2 inch cubes

  • 1 cup wine or water

  • 1 cup chopped red onion or shallots

  • 1 cup olive oil

  • 1/2 cup balsamic vinegar

  • salt and pepper

  • 1 cup chopped parsley, dill, or chives

Heat mussels and potatoes in wine, on high in covered Calphalon skillet. When steam rises from the top, shake it a few times and turn the heat to medium. Keep cooking until all the mussels open, checking after $5 + 2n$ minutes.

Substituting shrimp...

Pork and sauerkraut

Chicken in a bag

Spinach with artichoke casserole

Sushi

Tuna casserole

  • 1 large can of tuna

  • 8 ounces of noodles

  • 1 1/2 cups sour cream

  • 3/4 cup milk

  • 1 can sliced mushrooms or olives

  • 1 1/2 t. salt

  • 1/4 t. pepper

  • 4 T melted butter

  • 1/2 cup parmesan cheese

  • 2 slices cubed toast

Pizza

Vegetable chowder

  • 3 smallish carrots

  • 1 medium potato

  • 1 package mushrooms (how big?)

  • 3 cups water

  • 3 tablespoons soy sauce

  • 1 bell pepper

  • Some chives

  • 1 onion

  • 1 head broccoli

  • 1 1/2 cups milk

  • 1/2 cup white flour

  • 1 cup cheddar cheese

Instructions:

  1. Chop or food-process vegetables and boil in water with soy sauce.

  2. Mix flour and milk, then add gradually to soup, and let boil for two minutes.

  3. Gradually add cheese and let it melt and make everything tasty.

  4. Ideally, serve in a sourdough bowl.

Quiche crust

  • 1 cup whole wheat flour

  • 1/2 teaspoon salt

  • 1/4 cup olive oil

  • 1/4 cup ice water

Mix flour and salt. Beat oil and cold water to thicken. Mix everything together, and press into glass pie pan. A double recipe gives a nice thick crust!

Quiche

  • 4 eggs

  • 1/3 cup grated parmesan cheese

  • 1 cup milk

  • 1/2 cup grated cheddar cheese

  • 2 cups (maybe) frozen spinach

Preheat the oven to 350 degrees. Thaw the spinach and let it drip dry in the colander. Bake the crust for 8 or so minutes. Mix together eggs, milk and parmesan cheese. Put the spinach into the pan, then the cheddar cheese, then the egg mixture. Bake for about 45 minutes.

Tortillas

  • 2 cups bread flour

  • 1/2 teaspoon salt

  • 3 tablespoons olive oil

  • 3/4 cup water

Combine the dry ingredients. Add the oil and water and mix. Knead 10-12 times until dough is smooth. Let rest 10 minutes, and then divide into 8 portions. Roll each portion flat and round. Cook in a large nonstick skillet on medium heat (7 or 8), for one minute on each side, or until slightly browned.

Mustard sauce

  • 1 onion

  • 1/2 cup heavy cream

  • 1 tablespoon dijon mustard

Dice and saute the onion in butter. Mix with cream and mustard. Serve on meat of any sort.

Lentil soup

  • 2 cups lentils

  • 1/4 cup olive oil

  • 1 or 2 large onions, diced

  • 2 carrots, diced

  • 2 stalks celery, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon oregano

  • 1 teaspoon basil

  • 1 bay leaf

  • 1/2 cup spinach, sliced

  • 8 cups water

  • 1 14.5 oz. can crushed tomatoes

  • 2 tablespoons vinegar

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

Saute onions, carrots and celery in the oil until onions are transparent. Add spices and garlic and cook for two more minutes. Add lentils, water, and tomatoes. Simmer 1 or more hours. At the penultimate minute, add spinach, salt, peper, and vinegar.

Hot and sour soup

  • 4 cups water or broth

  • 4 ounces sliced mushrooms

  • bamboo shoots or celery, thinly sliced

  • 8 ounces firm tofu, sliced into 1/4 inch strips

  • (optionally 1 carrot, diced)

  • (optionally 1 onion, diced)

  • 2 cloves garlic, crushed

  • 1-2 tablespoons ginger, grated

  • 1 tablespoon balsamic vinegar

  • 3 tablespoons rice (or red wine, or apple cider) vinegar

  • 1 heaping tablespoon of sriracha sauce

  • 4 tablespoons soy sauce (less if broth is used)

  • 2 tablespoons molasses

  • 1/4 cup white flour, mixed with 1/2 cup cold water (alternatively 2 tablespoons corn starch in 2 tablespoons cold water)

  • 2 eggs, beaten

  • 1 teaspoon black or white pepper

  • 4 green onions, sliced (technically optional)

Put everything before the flour into a pot and boil for 5 or more minutes. Add the flour and water mixture, stirring carefully and boil for 2 or more minutes, until it thickens. Add the pepper and green onions, and enjoy!

Chimichurri

  • 1 cup Italian parsley, packed

  • 1/4 cup fresh cilantro, packed

  • 1/2 cup olive oil

  • 1/3 cup red wine vinegar

  • 2 garlic cloves, peeled

  • 1 teaspoon pepper (black or crushed red)

  • 1/2 teaspoon ras el hamout (or cumin)

  • 1/2 teaspoon salt

Blend everything together in the blender. What could be easier? Use as marinade for meat, and as a sauce on meat (uncooked).

Blueberry pancakes

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 cup whole wheat pastry flour

  • 1 egg

  • 1 cup milk

  • 1/2 cup yogurt

  • 1/2 cup dried blueberries or 1 cup frozen blueberries

First get out the blueberries so they can start thawing. Mix dry ingredients, mix wet ingredients and add to dry. Make pancakes.