Basic Lemonade

INGREDIENTS

  • 1 ounce sugar
  • 1 ounce fresh squeezed and strained lemon juice
  • 5 ounces water

INSTRUCTIONS

  1. Combine all ingredients in a tall glass.
  2. Using a barspoon (or, failing that, a knife or chopstick), stir rapidly until all ingredients are fully integrated.
  3. Add ice, then drink through a straw.

SOURCE

https://cocktailswithsuderman.substack.com/p/when-life-gives-you-lemons-make-blackberry

Soupeh Jo ~ Persian Barley Soup

Recommended by a cab driver

Ingredients

  • 1 cup barley, soaked for 2 hours
  • 1 cup shredded carrots
  • 8 cups chicken broth
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup milk
  • salt & pepper
  • Toppings
  • Lemon wedges
  • Chopped parsley

Instructions

  1. Placed soaked barley and shredded carrots in a pot along with 8 cups of broth. Cook covered on medium for one hour. Make sure to stir the soup a couple of times during he cooking period.
  2. Make béchamel by melting butter, then adding flour. Whisk the butter and flour mixture until it turns into a light golden color and the aroma of the flour rises.
  3. Whisk in milk. Continue to whisk until the mixture thickens, and texture wise it is smooth and velvety. This should take about 10 minutes.
  4. Add béchamel to the pot, season with pepper, and add more salt if needed. Continue cooking on medium low for another 15 minutes.

Source

Soupeh Jo ~ Persian Barley Soup

Chicago Hot Dog

“A source of civic pride, the Chicago-style hot dog is a nexus for many people’s relationship to a city they so adore,” Eric Kim writes.

Ingredients:

  • All-beef frankfurter
  • Poppy seed bun
  • Yellow mustard
  • Sweet pickle relish
  • Chopped white onion
  • Tomato slices
  • Dill pickle spear
  • Pickled sport peppers
  • Celery salt

Gin Gimlet

Follow the 2:1:1 ratio rule on this one and you can’t go wrong. (Although you can always go a little heavy on the gin.)  This one is always a good one to make in a classic cocktail pitcher for parties.

Ingredients

  • 2 oz gin
  • ¾ oz fresh lime juice
  • ¾ oz simple syrup
  • Ice

Instructions

  1. 1. Fill a small cocktail pitcher or shaker with ice.
  2. 2. Add the gin, lime juice, and simple syrup.   Stir.  
  3. 3. Strain into a coupe or ‘Nick and Nora’ cocktail glass. Garnish with a slice of lime.

Substitutions

Use lemon juice instead of lime and garnish with a splash of soda water for a Tom Collins or omit the simple syrup for a Gin Rickey. Try adding pomegranate juice, grapefruit juice or even cranberry juice to make your own version. 

Source

https://www.adamsmithworks.org/speakings/wilmuth-what-smith-ate-gin

Tandoori Chicken

Ingredients:

  • 2 spoons Curd (Yogurt)
  • 1 spoon Ginger Garlic Paste
  • 1/2 spoon of Salt
  • 1/2 spoon Lemon Juice
  • 1/4 spoon Turmeric Powder
  • 1/4 spoon Chilli Powder
  • 1/4 spoon Cumin Powder
  • 1/8 spoon Garam Masala Powder
  • 1/4 spoon Dry Mango Powder
  • 1/4 spoon Cinnamon Powder

Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano)

Ingredients

  • 4 tablespoons (60ml) extra-virgin olive oil, divided
  • 1 teaspoon coarsely ground black pepper, to taste
  • Kosher salt, to taste
  • 1/2 pound (225g) spaghetti
  • 2 tablespoons (30g) unsalted butter
  • 2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving

Directions

  1. Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
  2. Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture.
  3. Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.

Source

https://www.seriouseats.com/spaghetti-cacio-e-pepe-recipe

Lessons Learned

This did not spark joy.


Chicken Fajitas

CHICKEN FAJITAS

  • 3 boneless skinless chicken breasts
  • 1 onion, thinly sliced
  • 3 bell peppers , thinly sliced
  • 2 tablespoons olive oil
  • 1/2 lime

FAJITA SEASONING

  • 1/2 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

FOR SERVING

Instructions

  • Add the fajitas seasoning ingredients to a small mixing bowl and stir together.
  • Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.
  • Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side.
  • While your chicken is cooking, cut the bell peppers and onion into thin slices.
  • Once the chicken has finished cooking, remove it to a plate and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and saute for 4-5 minutes, stirring frequently.
  • When the bell peppers are just about done sauteing, slice the chicken breasts into strips.
  • Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together.
  • Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo and guacamole.

SOURCE

LESSONS LEARNED

  • This worked without a marinade.
  • Loved the spice mix, it tasted right.

Steak Fajitas Recipe

Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations! Made with beef, peppers, onions and served with a stack of warm tortillas and condiments. They are always a favorite!

INGREDIENTS

  • 2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips
  • 1 red pepper deseeded and sliced into thin strips
  • 1 green or yellow pepper deseeded and sliced into thin strips
  • 1 medium onion peeled and sliced into thin strips
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • pinch cayenne pepper
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 cloves garlic minced
  • 6-8 tortillas warmed

OPTIONAL GARNISH

  • sour cream
  • Guacamole
  • salsa

INSTRUCTIONS

  1. Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ of the marinade over steak, ⅓ of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
  2. When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
  3. Serve with warm tortillas and desired optional garnishes.

SOURCE

addapinch.com/steak-fajitas-recipe/

LESSONS LEARNED

  • The steak pieces were too big. I think they should be more bite-sized.
  • The tortillas fell apart.