Recipe Guild: Apples

Cinnasugar
Apple Chips
Apple Sauce
RAWr Apple Cinnamon Zap Balls
Cooltino Cinnamon Tortilla Chips (maybe)
Dehydrate Apples

Recipe Guild: Mandolin Slicer (work in progress)

Apple Chips
Apple Sauce
Dehydrated Onions
Onion Powder

Uses for Chicken

Internal Memo

Chicken Broth
Chicken Noodle Soup

Recipe Guild 1 for Chicken Noodle Soup

Recipe Guild for Chicken Noodle Soup

Dehydrated Parsley

Dehydrated Leeks

Boiled Chicken

Chicken Noodle Soup

Egg Noodles - For Soup and/or Spaghetti

Cinnamon Apple Chips

Process Flow Chart

Process Parsley.
Cut Green Tops off Leeks
Assemble Chicken Broth
Dehydrate Parsley

Store Parsley when it is Done Dehydrating

Dehydrate Leek Bottoms

Pull Chicken from Bones from broth 

Set half the chicken aside for soup and store the rest

Make Apple Chips

Finish Broth

Begin Assembling Chicken Noodle Soup

Begin making noodles

Add first batch of noodles to Chicken Noodle Soup

Cook Soup

Finish Noodles

Pull Apple Chips

Eat Soup

Store Dehydrated Leeks

Eat/ Store Apple Chips

Optional: Make Leek Powder if you have spice grinder or mortar and pestle

You can use the Boiled Chicken Meat for...

Pulled Chicken BBQ Sandwich
Chicken Fajitas
Chicken Salad

Epic Cauliflower Roast FAIL Part 2

Well as 5 of you know, Our first attempt at a Simple Cauliflower Roast was just meh. But at least that recipe was semi-edible. This latest one from My Recipes was almost God Awful. I think it would have tasted better without the Lemon Juice. The lemon juice just assaulted my mouth with puckerness. How it got 5 stars I will never know. I am going to try and substitute out the tarragon for Rosemary and Sage and omit the Lemon Juice. 

I had a delicious Cauliflower Roast from a local restaurant but for the life of me I cannot make a decent one of my own. If any of you have recipes or suggestions I would greatly appreciate it. 

Cauliflower Roast FAIL Part 2

Ingredients

• 12 cups cauliflower florets (about 2 heads)
• 1 1/2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh tarragon
• 3 garlic cloves, minced
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 
  

Directions

Preheat oven to 450°.

Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.

Conclusion

The first recipe was too simple so I overcompensated. I decided to go big or go home. Well I was already at home but this Recipe got put on the street. I am going to tweak it and maybe the next incarnation will be better. I am open to any suggestions lol. Thanks for reading my dribble. 

Related Topics

Cauliflower Roast Fail #1

Teriyaki Experiment

Okay This is the Recipe I am going to try first cause it resembles the recipe (which i dont completely know) I saw used while working at a gourmet japanese restaurant. Wish I would have been a cook instead of a dishwaser but I paid a little bit of attention. I will clean this up later and post the results asap.

There are a bunch of methods to prepare this glaze. The way I like to do it is combine soy sauce, mirin, sake, sugar, garlic and ginger in a saucepan and simmer down until half the liquid evaporates. The result is a fragrant, intensely flavored, syrupy liquid, with an undercurrent of garlic and ginger. You can also prepare this sauce without the garlic or ginger, or just use either/or. Here's the recipe:

(Makes about 1/2 a cup)

1/2 cup shoyu (Japanese dark soy sauce)
1/4 cup mirin
1/4 cup sake
3 tablespoons unrefined cane sugar (which imparts a nice molassesy flavor)
1 or 2 cloves of garlic, crushed (optional)
1/2 inch piece of ginger sliced thickly (optional)

Combine all the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for about 20 minutes until the liquid reduces by about half (make sure the surface is bubbling lightly). It's okay if the sauce gets foamy towards the end; just remove from heat for a moment to check how much liquid has cooked off. Once the teriyaki sauce is ready, remove and discard the garlic and/or ginger, if you're using, so it doesn't overpower. Allow the sauce to come to room temperature, and use. Store leftover sauce in a tightly sealed container in the fridge.

Simple Roasted Cauliflower

This recipe was okay. Not real great. Tasty though with minimal ingredients. Going to try this one next from the Food Network and see if it will spice it up a little bit. Will probably play with it myself...hoping to make a Roasted Cauliflower Cheese Bake or something. My wife is more excited about it than I am. But Happy Wife = Happy Life

Simple Roasted Cauliflower

Ingredients

1/4 Cup Olive Oil
Cauliflower
Dash Sea Salt
Dash Pepper

Directions

1. Preheat Oven to 400 degrees F

2. Toss the Cauliflower with the olive oil, pepper on a baking sheet. Sprinkle with salt and pepper and then toss again.

3. Roast until golden and tender around 20 minutes.

4. Transfer to a Bowl and Serve.

Related Topics

Expanded Roasted Cauliflower Recipe (coming soon)
Roasted Cauliflower Cheese Bake (coming soon)