Rainy Day Mashed Potatoes with Bean Salad

Why do mothers intruct their kidz

Don't play with your food?

Creative cuisine is just that!

So, we can have Oatmeal With Egg for breakfast. Or, Mashed Potato with Bean Salad for lunch. Brits will recognise this recipe as a version of their country favourite Shepherds Pie.

>> See it done!

Ingredients

• Potato flakes, 1/4 bowl..
• Curry powder, a dash.
• Ginger, a couple dashes.
• Paprila, a dash.
• Bean Salad.
• Butter / margerine, a teaspoon or so.
• Cottage Cheese.
• Salsa.
• Cheese, diced cubes, 1/2 C.
• Cooked, sliced mushrooms, 1/2 C.

Preparation

1. Add potato flakes to a microwave safe individual serving bowl.
2. Add mushrooms, spices, and 1/4 C cheese, mix well.
3. Add boiling water until potatoes are mushy or stiff, mix well.
4. Take a teaspoon (or use fingers), and mold the potato mixture into a bowl, pressing lightly against inside edge of the larger bowl. Mold the mixture, decoratively.
5. Add bean salad, butter, cottage cheese, minced cheese, salsa, what have you.
6. Fold top of potato mixture over content.

See it Done!
Coming soon!

Rainy Day Oatmeal With Egg

This is the sort of breakfast that my Mom would have taught me, when I was young. Maybe she did, I don't remember...

>> See it done!

Ingredients

• 1 C Oatmeal, Quick Cooking.
• 2 Eggs.
• Butter / margerine, a teaspoon or so.
• A dash Curry Powder.
• 2 dashes of Ginger.
• A dash of Onion Powder.
• Boiling Water.

Preparation

1. Add oatmeal to a microwave safe individual serving bowl.
2. Add spices to oatmeal, and mix.
3. Pour boiling water over oatmeal and mix. Add water until slightly soupy.
4. Let oatmeal cook and cool. Oatmeal will be a clay like paste. This is what kidz love (yes, I had fun too).
Add butter, mix well.
5. Take a teaspoon (or use fingers), and mold the oatmeal into a bowl, pressing against inside edge of the outer bowl. Mold the bottom of the oatmeal bowl, decoratively.
6. Break open eggs - carefully - into a coffee cup. Don't break the yolks.
7. Pour eggs into the oatmeal bowl. Don't break the yolks.
8. Pour boiling water over the egg whites, carefully. Don't break the yolks. When done, the water should cover tops of the yolks. It's like poaching the agg.
9. Take a toothpick, and carefully poke 2 or 3 holes in each yolk. Don't break the yolks.
10. Cover the bowl with a larger and flat shallow plastic bowl, place in a microwave, cook 1 minute on high at 100%.
11. Remove from the microwave and check. Egg white should be solid white, yolk should be creamy like a sunny side up egg.
12. As necessary, repeat in 30 second bursts, until egg is properly cooked.
13. Break yolks, and mix with oatmeal in chunks.
14. Garnish / add condiments. I like grated cheese, salsa, minced onion, more salsa. Cover with bean salad or maybe cucumber / yogurt dressing, as available.
15. Eat when cool enough.

See It Done!

(Coming soon)!

Epidemic Mac&Cheese

This will be my second of three meals that use ingredients that can be stored for a long time - and cooked quickly.

The humble Mac & Cheese is a comfort food, favoured by many. Mac & Cheese comforts me, too - even more so, when it contains veggies and spices. Here, 3 of the 5 magical spices.

Ingredients:

• 1 Box Mac&Cheese mix.
• 1 T Onion chopped / minced, dried.
• 1/4 t Curry powder.
• 1/2 t Garlic powder.
• 1/2 t Ginger powder.
• 1/2 t Onion powder.
• 1/4 t Paprika.
• 1/4 t Tumeric.
• 4 T Butter / Margarine.
• 1/4 C Milk.

Preparation:

1. Boil water in a large pot.
2. Add dried onion to boiling water.
3. Add noodles to water, cook until tender.
4. Drain cooked noodles, put in mixing bowl, add butter, milk, cheese, mix well.
5. Add spices, mix.
6. Add butter, milk, mix well.
7. Add cheese powder, mix.
8. Serve, immediately.

CoronaVirus Rice

This started out as CoronaVirus Prevention broth - but I like curry and ginger. And someone else suggested adding rice.

CoronaVirus is not going away! Eat healthy!!


Here, we have all 5 identified healthy spices - some in rather generous quantity.

Ingredients

• 1/2 t Cayenne Pepper.
• 1/2 t Cinnamon.
• 1 t Curry Powder.
• 6 cloves fresh garlic.
• 1/2 C Ginger Root ("fresh ginger") chunks / 2 T ground ginger..
• 1/2 t Tumeric.
• 1 large onion, diced.
• 1 cube / 1 T powder bouillon.
• 2 C rice, well rinsed and drained, until clear water.
• 8 C water.

Preparation

1. Rinse and drain rice, repeatedly - until water drains clear. This removes starch.
2. Dice onion, mince 2 cloves of garlic, peel and mince 2 or 3 chunks of ginger root (as possible, without cutting yourself).
3. Add water to a deep pot or dutch oven, bring to a boil.
4. Add bouillon, curry powder, minced and whole garlic cloves, grated / minced / whole ginger root, diced onion, rice to boiling water.
5. Add any other interesting veggies, as desired.
6. Reduce water from boil, to slow simmer.
7. Stir, and cover mixture - and simmer. Stir frequently and well, until no water is visible, Remove from heat, and let it cool until all water is absorbed,
8. Refrigerate in a large pot with tight cover. Warm up in microwave, when hungry. If not hungry, force eat some anyway, regularly.

Protect yourself for CoronaVirus - drink lots of garlic water. I added ginger and onion, and someone else suggested rice. Drink / eat up - and wash your hands!

Chorizo Turkey Thighs

My family has always preferred dark meat turkey. You can have the breast, we'll take the drumsticks and thighs!

>> See it done!


Ingredients

• 1/2 lb Chorizo Sausage.
• 3 C Cornbread Stuffing mix (1 1/2 boxes).
• 3 - 5 lbs Turkey Thighs.
• 1 C chicken broth.
• 1 rib celery, chopped.
• 1 bu cilantro, chopped.
• 1 t chili powder.
• 1 clove garlic, minced.
• 1/4 t ginger.
• 1/4 t pepper.
• 1/4 t salt.
• 2 - 3 T olive oil.
• 1 small onion (1/2 C), chopped.
• 4 - 7 oz can chopped green chilis.

Preparation

1. Set oven to 325 F.
2. Heat up a large skillet, and add olive oil to cover the bottom.
3. Mix chorizo and onion in the skillet. Cook until the chorizo is slightly brown, and the onion is transparent.
4. Add celery and garlic, cook until celery is tender.
5. Add chopped chilis, stuffing mix and chicken broth.
6. Cook briefly, until most of the broth is absorbed by the stuffing mix.
7. Add the cilantro, toss briefly.
8. Spoon the stuffing mixture into a 9" baking dish.
9. Put turkey thighs on top of the stuffing mixture, with the skin side up.
10. Rub the skin with olive oil.
11. Mix chili powder, ginger, pepper, salt.
12. Rub the spice mixture into the thigh skin.
13. Roast in the heated oven 2 hours - or until a poultry thermometer reads 175 F.
14. Add more broth, until the stuffing is appropriately moist.
15. Toss briefly, and serve immediately.

See it Done!

Turkey thighs, 1/2 lb of chorizo sausage, chili powder / ginger / pepper / salt.

3 C stuffing mix, 1 C broth, 1/2 C chopped onion, 1 rib celery - chopped, 1 garlic clove - minced, 4 - 7 oz chopped chilis, 1/4 C cilantro.

Mix chorizo and onion in a heated large skillet, and cook until the onions are transparent.

Add chopped celery, and minced garlic.

Cook until celery is soft.

Add chilies, stuffing mix, and chicken broth. Cook briefly, until most of the broth is absorbed by the stuffing mix.

Add cilantro, and mix. Spoon the stuffing into a 9" baking dish.

Put thighs on to top of stuffing, skin side up. Rub olive oil into the skin.

Combine the chili powder / ginger / pepper / salt.

Rub the spice mixture into the skin.

Roast at 325 F for 2 hours - or until a poultry thermometer reads 175 F.

Wait.

Almost ready.

Add broth, until the stuffing is appropriately moist. Toss the stuffing briefly, and serve.

Bourbon Chicken

You can serve this as "bourbon barbeque chicken", with the sauce absorbed by the chicken. It is so fragrant, as it cooks.

Since I cooked it overnight, the first time, it made an excellent breakfast sandwich.

Grated ginger is a key ingredient. Avoid grating your fingers, when grating the ginger.


Ingredients

• 2 or 3 lbs chicken
• 1/4 C cornstarch
• 1/4 C sliced green onions (to taste)
• Bourbon Sauce

Bourbon Sauce

• 1/3 cup apple juice
• 1/4 cup bourbon
• 4 cloves minced garlic
• 1/2 teaspoon freshly grated ginger
• 1/2 teaspoon crushed red chili flakes
• 1 1/2 tablespoons honey
• 1/4 cup ketchup
• salt & pepper, if needed
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 3 tablespoons cider vinegar
• 1/4 cup water

Preparation

1. Mix all sauce ingredients in a bowl.
2. Place chicken in slow cooker, pour sauce over chicken. Cover and cook on Low 6-7 hours / overnight.
3. Remove cooked chicken from pot, leaving the sauce.
4. Combine 1/4 C water with cornstarch. Turn cooker up to High. Pour cornstarch mixture into the sauce. Cover and allow sauce to thicken, stirring occasionally (5 - 10 minutes).
5. While the sauce is cooking, shred chicken using two forks. With chicken properly cooked, it will almost shred itself.
6. Stir shredded chicken back into the sauce and add green onions.
7. Turn cooker to Warm, cover, get the rest of the meal ready (if you can wait). Sample as necessary - and pour yourself a finger of bourbon. Cook until the sauce is absorbed by the chicken, to serve as barbeque - or serve over rice, as is.

Inspired by SpendWithPennies: Crock Pot Bourbon Chicken - and simplified by me. This was my first recipe using freshly grated ginger - and the grating was worth it.

Apple / Kale / Raisin Salad

This is a salad - but i will also eat it as a dessert.

Ingredients

• 1 apple, cored and chopped
• 1 bunch kale, chopped
• 1 C raisins
• 1 to 2 T honey (adjust as you like it)
• 2 T lime juice
• 1 T olive oil
• 1/8 t pepper
• 1/8 t salt
• 1/4 C plain yogurt

Preparation

1. Core and chop the apple. Halve the cored apple vertically, then chop each half 4 x 4 - 32 pieces.
2. Wash the kale - then chop into thin ribbons, and cross cut into pieces sized similar to the apple chunks.
3. Mix honey, lime juice, olive oil, pepper, and salt. Pour over kale, and toss carefully.
4. Add the chopped apple and the raisins, and mix well.
5. Chill for an hour or so.
6. Toss again.
7. Serve.