GRILLED CHEESE AND TOMATO SOUP!

Grilled Cheese (makes 4-6 sandwiches):
1 loaf sourdough bread (sliced)
3/4 lb smoked gouda (fresh thin sliced from the deli)
3/4 lb sharp yellow cheddar (fresh thin sliced from the deli)
1/4 lb butter

• Generously butter both sides of the bread
• Assemble sandwiches with cheeses alternated in between bread slices
• Bake in the oven at 425 or cook individually on the stove on medium-high.


Tomato Soup:
1 tbsp olive oil
1 tbsp butter
1 medium yellow onion (diced)
2 cloves garlic (minced)
1/2 tsp red pepper flakes
28oz whole peeled tomatoes, preferably San Marzano
1.5 cup broth or stock (chicken, turkey, vegetable)
1/3 cup heavy cream
4-6 fresh basil leaves (chiffonade)
Parmesan cheese (grated)
Ground black pepper and sea salt

• Heat butter and oil in a medium saucepan on medium-low
• Once butter is melted add onion and a pinch of salt, cooking 15 minutes until soft but not browned
• Add garlic and red pepper, cook 3-5 more minutes
• Increase heat to medium.  Add tomatoes, crushing them with your fingers. Add 1/2 the basil. Cook about 10 minutes.
• Add broth and simmer for ~15 minutes or until tomatoes start to fall apart
• Remove from heat to let cool for 5 minutes
• Add heavy cream
• Puree with an immersion blender until smooth.
• Heat again on medium low for a couple minutes while adjusting seasoning with salt/pepper.
• Serve topped with parmesan and remaining basil.

Adapted from: https://www.chowhound.com/recipes/creamy-tomato-soup-10836

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MUSHROOM RISOTTO!

6 cups broth (chicken, turkey, and/or vegetable)
3 tbsp olive oil
1 lb portobello mushrooms (thinly sliced)
1 lb white mushrooms (thinly sliced)
2 shallots (diced)
1.5 cups arborio rice
1/2 cup dry white wine
3 tbsp chives (finely chopped)
4 tbsp unsalted butter
1/3 cup parmesan (grated)
Ground black pepper
Sea salt (see first note)

• BE CAREFUL WITH SALT!  This dish usually doesn't need any additional salt.  The mushrooms and broth are probably enough.
* Warm the broth over low heat in a small/medium saucepan on the back burner. Keep it there for later.
* In a separate large pan/skillet, heat 2 tbsp olive oil on medium-high. Stir in mushrooms and cook until soft.  Remove mushrooms with liquid and set aside.
* Heat 1 tbsp oil in the pan, then add shallots to cook for 1 minute.
* Add rice, turning and toasting for 2 minutes.
* One rice is golden, pour in wine and stir until fully absorbed.
* Add broth 1/3-1/2 cup at a time until absorbed, stirring constantly.
* Near the end of the broth, start checking the rice for doneness. It should be al dente, with a creamy/starchy coating forming.
* Remove from heat. Stir in mushrooms, butter, chives, parmesan.  Stir to combine. Season with pepper to taste.  Add a little salt if necessary, but be careful.

From: https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/

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LASAGNA!

1 lb sweet italian sausage
1 lb ground beef
1 yellow onion (diced)
2 cloves garlic (minced)
28oz crushed tomatoes
12oz tomato paste
13oz tomato sauce
1/2 cup broth or stock (chicken, vegetable, turkey)
2 tbsp sugar
2 tbsp fresh basil (chiffonade)
1 tbsp fresh oregano (chopped)
4 tbsp fresh parsley (chopped)
1/2 tsp fennel seeds
1 tbsp italian seasoning
1 tsp MSG
13-15 lasagna noodles (or more if you want more layers)
16oz ricotta cheese
1 egg
1 lb mozzarella (sliced)
1/2 lb parmesan cheese (grated)
1 cup mozzarella (shredded, optional for topping)

Sauce:
• In a large pot on medium heat cook sausage, beef, onion, and garlic until well browned
• Add the tomato cans and broth. Season with sugar, herbs (keep 2 tbsp parsley separate), fennel, italian seasoning, MSG, salt and pepper.  Simmer for at least an hour.

Ricotta:
• Whisk together, ricotta, egg, 2 tbsp parsley, and a pinch of salt.

Lasagna Assembly:
• Cook lasagna noodles, or just let them sit in warm water for ~20 minutes.
• Layer assembly order from bottom to top: ~1.5-2 cups sauce, 3-4 noodles, 1/3 of the ricotta, 1/4 of the mozzarella slices, 1/4 of the parmesan.  Repeat 2 more times.
• Top with remaining mozzarella and parmesan (and shredded mozzarella if desired).
• Cover with foil, making sure it doesn't stick to the cheese

Baking:
• Preheat the oven to 375.  Bake for 25 minutes covered, then 25 minutes uncovered. Cool for 15 minutes before serving.

Adapted from: https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/



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CHICKEN NOODLE SOUP!

This was originally for Turkey, but I think I switched everything out correctly.  Just keep an eye on how long you're cooking the chicken.

Meat
1-1.5lb boneless chicken breast

Veggies
4 cloves garlic, minced
2 individual celery stalks, sliced
2 medium carrots, sliced
1 large sweet onion, diced

Noodles
8-12 oz egg noodles

Broth
10 cups mixture of chicken stock and vegetable broth

Soup Seasoning
2 Bay leaves
1 tbsp fresh parsley
2tsp herbs du provence or Italian seasoning
1tsp dried oregano
2tsp dried basil
1/2tsp crushed red pepper flakes

Other:
Cajun or Creole seasoning
Salt
Pepper
Butter
Olive oil
MSG

Season the chicken with salt, pepper, Cajun seasoning, and olive oil. Bake the chicken at 400 F for ~15 minutes.

Meanwhile, ~5 minutes into the chicken cooking, add the veggies to a large pot on medium heat with butter and olive oil. Season with salt, pepper, and a little MSG. Cook until soft, 7-10 minutes.

Once the chicken is done (check for pink inside), let it rest for 2-3 minutes. Then, cut it into cubes. Add the chicken, broth, and soup seasoning to the pot. Leave it at medium heat for 10 minutes.

Bring the stove to high, and add the egg noodles. Let boil for 4-6 minutes, until noodles are done.

Remove from heat and let sit for 10 minutes to cool.

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CHILI!!

MEAT:
1 pound fresh ground sirloin steak (ask the guy at the meat counter to do that)
1 pound bulk Italian sausage (sweet or mild is good)
½ pound bacon, sliced into small chunks

VEGGIES:
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeno pepper, minced
1 large yellow/vidalia onion, diced
3-6 cloves garlic, minced

SPICES:
4 tbsp chili powder (or equivalent dried chiles rehydrated/minced)
2 tsp Hungarian sweet or Spanish smoked paprika
2 tsp ground cumin (or equivalent roasted/minced cumin seeds)
2 tsp MSG (often sold as "Accent" by the spices)
2 tsp freshly ground black pepper or pepper medley
1 tsp salt
1 tsp cayenne pepper? Optional, can make it quite spicy

BEER:
1 can/bottle dark beer (scotch ale, stout, porter, etc)

SAUCE:
15oz diced tomato with green chiles
15oz tomato sauce
6oz tomato paste
1 tbsp Worcestershire sauce
1 cup chicken, turkey, or vegetable stock/broth
3 tbsp all-purpose flour (or masa flour, if available)

BEANS:
15oz can red kidney beans, drained
15oz can dark red kidney beans, drained

FAT:
2 tbsp butter
3 tbsp bacon fat

DIRECTIONS:
1. Brown all the MEAT in a large pot on medium-high heat
2. While browning, dice the VEGGIES and add them to the pot
3. Once meat is browned and the veggies are soft, add the SPICES
4. Cook for a couple minutes, stirring. Then add the BEER.
5. Let this cook to reduce, then add the SAUCE, BEANS, and FAT
6. Stir for a few minutes, then reduce heat to a simmer
7. Let cook for a few hours.
8. Serve with crackers, sour cream, and/or shredded cheese.

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FISH AND VEGGIES!!

4 fish fillets (a firm typoe, such as grouper, halibut, cod, salmon)
2 medium zucchini (thick half-moons)
1 large shallot (diced)
1.5 cup yellow corn (fresh, frozen, whatever)
2 cloves garlic (minced)
1.5 cup cherry tomatoes
2tbsp butter (cold)
1/4 cup basil leaves (chiffonade)
2 tbsp olive oil
Sea salt and ground pepper

* Season fish with salt and pepper, then cook in oil in a skillet over medium-high for 3-4 minutes per side until done.  Remove and keep warm.
* Saute zucchini and shallot 4 minutes until crisp/tender.
* Add corn and garlic, cook 2 more minutes.
* Reduce heat to low, stir in tomatoes, butter, and basil, cook until butter is just melted.
* Remove from heat. Season with salt and pepper. Serve with fish on top.

Originally From: https://www.countryliving.com/food-drinks/recipes/a5629/seared-grouper-corn-zucchini-tomato-saute-recipe-clx0914/

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MUSHROOM MARSALA PASTA BAKE!

1/2 lb pasta (ziti works well)
1tbsp olive oil
3/4 lb mushrooms (sliced)
1 medium yellow onion (sliced thin)
1/4 cup dry marsala
3 tbsp unsalted butter
3 tbsp AP flour
1.5 cups stock or broth (veggie, turkey, mushroom, etc)
1/2 cup fresh parmesan (grated)
4oz block mozzarella (cubed)
3 tbsp fresh parsley (chopped)
Salt and pepper

• Preheat oven to 400.
• Cook pasta, draining about a minute before al dente. Set aside.
• Heat oil in the pasta pot on high. Add mushrooms to cook until brown, but not yet releasing liquid
• Reduce to medium-high. Add onions, salt, and pepper. Cook together until mushroom liquid evaporates.
• Add marsala. Cook until almost completely reduced.
• Add butter. Stir until melted.
• Add flour, stir until all has been dampened and absorbed.
• Add stock, a small splash at a time until fully absorbed. Keep mixing throughout, scraping from the bottom of the pot.
• Simmer for 2 minutes, stirring frequently.
• Remove pot from heat. Add pasta, half the parmesan, all the mozzarella, and 2tbsp parsley. Transfer to a baking dish, and top with remaining parmesan.
• Bake at 400 for 25-30 minutes until pasta edges are golden brown.
• Sprinkle with remaining parsley and serve.
•
From https://smittenkitchen.com/2015/01/mushroom-marsala-pasta-bake/


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Broccoli/Cauliflower/Mushroom Casserole


3 cans cream of mushroom condensed soup
1 head broccoli, chopped
1 head cauliflower, chopped
8oz baby Bella mushrooms, sliced
1 yellow or white onion, sliced
8oz cream cheese, softened
A shitload of pepper to taste
Meat or whatever
1/2 lb Swiss cheese block

Preheat oven to 350F
Cook the meat separately to add later, or cook with onions/mushrooms below
Cook the onion and mushrooms for about 10 minutes on medium
Add in broccoli and cauliflower (and cooked meat) with about a 1/4 cup water, cover for 5 more minutes
 While the above is cooking, simmer the soup, cream cheese, and pepper together and stir until smooth
 Line the bottom of a casserole dish with the veggie mix
 ‎Pour the sauce over it, and spread around to fill in the gaps in the veggies
 ‎Grate Swiss cheese on top
 ‎Put in the oven for 10-15 minutes or until Swiss cheese is delicious looking