My Recipes

Keeping track of stuff I cook

Recipes

  • Spicy-Sweet Sambal Pork Noodles

    Andy Fragen
    Spicy-Sweet Sambal Pork Noodles
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    Spicy-Sweet Sambal Pork Noodles

    Total Time1 hour
    Course: Main Course
    Cuisine: Thai
    Servings: 6
    Author: Bon Appetit

    Ingredients

    • 2 Tbsp. extra-virgin olive oil
    • 2 lb. ground pork divided
    • 1-2 Inch piece fresh ginger peeled, cut into thin matchsticks or finely chopped
    • 8 garlic cloves thinly sliced
    • 2 Tbsp. sugar
    • 2 Tbsp. tomato paste
    • 2 sprigs basil plus more for serving
    • ⅓ cup hot chili paste such as sambal oelek
    • ¼ cup soy sauce
    • ¼ cup unseasoned rice vinegar
    • 1½ lb. fresh ramen noodles or 16 oz. dried spaghetti
    • Kosher salt
    • 2 Tbsp. unsalted butter

    Instructions

    • Heat oil in a large wide heavy pot over medium-high. Add half of pork to pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes.
    • Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides, about 5 minutes longer.
    • Add ginger, garlic, sugar, and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer.
    • Add tomato paste and 2 basil sprigs. Cook, stirring occasionally, until paste darkens, about 2 minutes.
    • Add chili paste, soy sauce, vinegar, and 2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded, 30–45 minutes.
    • Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Add to pot with sauce along with butter and a splash of pasta cooking liquid. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 1 minute. Pluck out basil sprigs.
    • Divide noodles among plates. Top with torn basil.

  • Corn Pie

    Kathy Fragen
    Corn Pie
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    Corn Pudding

    Course: Side Dish
    Cuisine: American
    Servings: 4
    Author: Cheris Garrison

    Ingredients

    • 2 Eggs
    • 2 tbsp Sugar
    • 1 tbsp Flour
    • ¾ tsp Salt
    • 1 can Kernal Corn drained
    • 1 can Creamed Corn

    Instructions

    • Preheat oven to 350°
    • Combine all ingredients and pour into a greased casserole dish.
    • Bake for 1 hour

  • Zucchini and Fennel soup

    Kathy Fragen
    Zucchini and Fennel soup
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    Zucchini and Fennel Soup

    Course: Soup

    Ingredients

    • 1 tbsp Extra virgin Olive Oil
    • 3 Zucchinis Peeled and chopped
    • ½ Vidalia Onion Chopped
    • ½ Fennel bulb Chopped
    • 3 cups Chicken Stock Low Sodium
    • Salt and Pepper to taste

    Instructions

    • Heat oil in large skillet or soup pot.
    • Add Zucchini, onion and chopped fennel.
    • Season with salt and pepper.
    • Cook for about 10-15 minutes.
    • Add stock and bring to boil.
    • Simmer until vegs are soft.
    • Blend.
    • Serve immediatley.

  • Mediterranean Chopped Salad

    Kathy Fragen
    Mediterranean Chopped Salad
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    Mediterranean Chopped Salad

    Prep Time3 hours 17 minutes
    Total Time3 hours 17 minutes
    Course: Salad
    Cuisine: Mediterranean
    Author: Chris Scheuer

    Ingredients

    • Ingredients for the dressing:
    • ¼ cup olive oil
    • 2 teaspoons honey
    • 2 tablespoons fresh lemon juice
    • zest of 1 lemon
    • 2 tablespoons red wine vinegar
    • 1 teaspoon dried oregano
    • 1 medium clove garlic finely minced
    • Ingredients for the salad:
    • 5 cups water
    • 1 cup Israeli Couscous
    • 1 teaspoon olive oil
    • 1 tablespoon salt this seems like a lot but very little will actually be absorbed into the pasta. Add it now to season the pasta as it cooks, giving deeper flavor.
    • 2 ½ cups cherry or grape tomatoes halved or quartered
    • 1 large seedless cucumber usually plastic-wrapped; about 1 pound diced
    • 1 medium red onion diced
    • ½ cup Kalamata olives halved or quartered
    • ¾ cup Feta cheese crumbled. We love French Feta but any kind will do.
    • 2 teaspoons fresh rosemary finely chopped
    • 2 tablespoons fresh basil finely chopped
    • 1 ½ tablespoons fresh oregano or parsley finely chopped
    • 2 teaspoons fresh thyme leaves don’t worry about chopping these
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon sea salt

    Instructions

    • For the dressing, combine all dressing ingredients in a glass jar and shake well to combine. Set aside.
    • Bring water to boil in a medium-size pot. Add couscous, olive oil and salt. Return to a boil. Reduce to a steady simmer and cook for 8-9 minutes or until al dente. Drain well and rinse with cool water. Transfer to a medium size bowl.
    • Add tomatoes, cucumber and red onion to the bowl with the couscous and stir to combine. Drizzle about half of the dressing over the salad and toss to coat. Add the olives, Feta, fresh herbs, salt, and pepper. Stir gently. Serve immediately or store in the refrigerator for several days. Remove from refrigerator about 30 minutes before serving to bring to room temperature.

  • Noodle Pudding

    Kathy Fragen
    Noodle Pudding
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    Noodle Pudding

    Course: Side Dish
    Author: Nancy Silverman

    Ingredients

    • 2 Eggs
    • 4 cups Egg Noodles Uncooked
    • 1 stick Butter Melted
    • 1 cup Sour Cream
    • ½ lb Cottage Cheese
    • ½ cup Sugar
    • 1 Lemon juiced
    • ½ cup Milk
    • 1 cup Golden Raisins Optional

    Topping

    • ¼ cup Sugar
    • 1 tbsp Cinnamon
    • 1 ½ cups Corn Flakes

    Instructions

    • Preheat oven to 350°and prepare greased baking dish.
    • Boil egg noodles per package.
    • Beat eggs.
    • Mix into eggs the sugar, melted butter, sour cream, cottage cheese,lemon juice and milk.
    • Stir in the drained, cooked noodles. Add raisins and mix.
    • Pour into a greased baking dish.
    • Mix topping and spead on top of noodles.
    • Bake 350° till brown.

  • Oh So Good! Chili with a Twist

    Andy Fragen
    Oh So Good! Chili with a Twist
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    Oh So Good! Chili with a Twist

    Prep Time15 minutes
    Cook Time35 minutes
    Total Time50 minutes
    Course: Main Course
    Cuisine: American
    Servings: 4
    Author: Meal Garden

    Ingredients

    • 1 tbsp Extra virgin olive oil
    • 1/2 medium Yellow onion
    • 2 clove Garlic minced
    • 1 lb Beef ground, extra lean (or turkey, preferably grass-fed)
    • 1/4 cup Pumpkin purée canned
    • 14 oz can Crushed tomatoes
    • 8 oz Tomato sauce canned
    • 8 oz Green chili peppers canned
    • 1/2 cup Beef broth stock
    • 1 tbsp Chili powder
    • 1/2 tbsp Cumin
    • 1/2 tbsp Paprika
    • 1 tsp Ground Coriander
    • 1 tsp Cocoa powder
    • 1/2 tsp Granulated garlic
    • 1/4 tsp Cayenne pepper
    • 1 tsp Himalayan sea salt
    • 1/2 medium Jalapeno pepper seeded and finely diced (optional))
    • 1 avocado sliced (optional)

    Instructions

    • In a large soup pot over medium heat, sauté the onion and garlic until onions begin to soften. Then, add the ground meat, and stir occasionally until browned.
    • Add the rest of the chili ingredients (except the avocado).
    • Let simmer, stirring every so often for 15 minutes. Garnish with sliced avocado. Serve and enjoy!

    Notes

    Recommended doubling this recipe- it’s AWESOME.

  • Garlic Parmesan Roasted Cauliflower

    Kathy Fragen
    Garlic Parmesan Roasted Cauliflower
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    Garlic Parmesan Roasted Cauliflower

    Prep Time10 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Side Dish
    Cuisine: American
    Servings: 4
    Author: Primaverakitchen

    Ingredients

    • 1 large head of cauliflower — cut into florets
    • 1 tablespoon extra virgin olive oil
    • Salt and black pepper to taste
    • 1 tablespoon minced garlic
    • 1 teaspoon paprika
    • ½ cup grated Parmesan cheese
    • Fresh parsley — for garnishing

    Instructions

    • Preheat oven to 400ºF.
    • Line a baking sheet with foil.
    • In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic, and paprika. Mix everything well to combine.
    • Transfer everything to the prepared baking sheet. The florets should be in a single layer.
    • Bake the cauliflower for 15 minutes.
    • Turn the florets to the other side, sprinkle with the Parmesan cheese, and bake 15 more minutes.
    • Serve in a casserole and garnish with parsley.

  • Roasted Cabbage Wedges

    Kathy Fragen
    Roasted Cabbage Wedges
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    Roasted Cabbage Wedges

    Course: Side Dish
    Cuisine: American
    Servings: 6
    Author: Martha Stewart

    Ingredients

    • 1 tablespoon plus 2 more tablespoons extra-virgin olive oil
    • 1 medium head green cabbage cut into 1-inch-thick rounds
    • Coarse salt and ground pepper
    • 1 teaspoon caraway or fennel seeds

    Instructions

    • Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

  • Cilantro Lime Chicken

    Kathy Fragen
    Cilantro Lime Chicken
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    Cilantro Lime Chicken

    Prep Time10 minutes
    Total Time55 minutes
    Course: Main Course
    Cuisine: Mediterranean
    Servings: 4

    Ingredients

    • 4 Tbsp Virgin olive oil divided
    • Juice of 2 limes
    • 1/4 c. freshly chopped cilantro
    • 2 cloves garlic minced
    • 1/2 tsp. cumin
    • Pinch crushed red pepper flakes
    • 4 bone-in skin-on chicken thighs
    • Kosher salt
    • Freshly ground black pepper
    • Cooked white rice for serving

    Instructions

    • Whisk together 2 tablespoons oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours or overnight.
    • When ready to cook, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken with salt and pepper, then add to skillet skin-side down. Sear until skin is golden and crispy, about 6 minutes before pouring in remaining marinade. Flip and cook 2 minutes more.
    • Transfer skillet to oven and bake until chicken is cooked through, 10 to 12 minutes.
    • Serve over rice drizzled with pan drippings.

  • Chicken Lombardy

    Kathy Fragen
    Chicken Lombardy
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    Chicken Lombardy

    Prep Time15 minutes
    Cook Time25 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Italian
    Servings: 6
    Author: Creme de la Crumb

    Ingredients

    • 4 boneless skinless chicken breasts pounded to even thickness
    • 2 tablespoons butter
    • 2 teaspoons minced garlic
    • 8 ounces fresh mushrooms diced
    • 1/3 cup flour
    • 3/4 cup marsala cooking wine
    • 1/2 cup chicken broth
    • salt and pepper to taste I used about 1/2 teaspoon each
    • 1/3 cup shredded mozzarella cheese
    • 1/3 cup shredded parmesan cheese
    • 1 green onion chopped

    Instructions

    • Preheat oven to 400 degrees. Lightly grease a large baking dish and set aside.
    • Melt butter in a large skillet over medium heat. Stir in garlic. Saute mushrooms in melted butter 2-3 minutes until tender and fragrant. Use a slotted spoon to transfer mushrooms to a bowl or plate and set aside.
    • Toss chicken breasts in the flour to coat. Cook for 1-2 minute on each side in the same pan you used for the mushrooms (do not clean the pan in between). Transfer chicken to your prepared baking dish. Scatter mushrooms over the chicken.
    • Add marsala wine and chicken broth to the pan. Add salt and pepper to taste. Bring to a boil, then reduce heat to medium-low and simmer 5-10 minutes. Pour over chicken and mushrooms.
    • Mix together cheese, sprinkle over chicken and mushrooms. Sprinkle green onions on top. Cover dish with foil and bake for 15-20 minutes. Uncover and cook for another 5-10 minutes until chicken is cooked through and cheese is melty and serve.