1. Brown the beef by adding it to a pot with neutral oil. Start breaking it into small pieces. Allow water to leave the meat. Salt it to expel more water. Once water is gone, the sound will change and it will start to fry. Let it get a dark brown. Remove beef and set aside.
1. Brown the beef by adding it to a pot with neutral oil. Start breaking it into small pieces. Allow water to leave the meat. Salt it to expel more water. Once water is gone, the sound will change and it will start to fry. Let it get a dark brown. Remove beef and set aside.
2. Dice onions, red peppers, and chili peppers into small pieces (dice). Sautee until translucent. Add finely chopped garlic, chili flakes, paprika, cumin, and oregano.
2. Dice onions, red peppers, and chili peppers into small pieces (dice). Sautee until translucent. Add finely chopped garlic, chili flakes, paprika, cumin, and oregano.
3. Add tomato paste to vegetables and let brown.
3. Add tomato paste to vegetables and let brown.
4. Add meat to the veegetables.
4. Add meat to the vegetables.
5. Add whole peeled tomatoes and some water (or stock).
5. Add whole peeled tomatoes and some water (or stock).
6. Simmer for at least 45-60 minutes. Stir occasionally and add liquid if getting too dry.
6. Simmer for at least 45-60 minutes. Stir occasionally and add liquid if getting too dry.
@ -13,8 +13,8 @@ Croutons are an essential addition to many salads. They are delicious and easy
## Directions
## Directions
1. Preheat oven to 350 degrees Fahrenheit. Gently cut slices of white bread into squares with a chef's knife. One to two slices is usually enough for one person.
1. Preheat oven to 350 degrees Fahrenheit. Gently cut slices of white bread into squares with a chef's knife. One to two slices is usually enough for one person.
2. In a large bowl combine olive oil, spices, and bread squares and gently mix to thoroughly season bread. Spices can be anything but I recommend oregano, paprika, black pepper, garilc powder or freshly minced garlic, and a small pinch of cayenne.
2. In a large bowl combine olive oil, spices, and bread squares and gently mix to thoroughly season bread. Spices can be anything but I recommend oregano, paprika, black pepper, garlic powder or freshly minced garlic, and a small pinch of cayenne.
3. Spread seasoned breaad squares large face down onto a baking sheet evenly and put in oven for 6-8 minutes. Once the bread has crisped flip each square and put back in oven for another 6-8 minutes or until crispy throughout.
3. Spread seasoned bread squares large face down onto a baking sheet evenly and put in oven for 6-8 minutes. Once the bread has crisped flip each square and put back in oven for another 6-8 minutes or until crispy throughout.
4. Once fully baked, let rest until cool. These can be eaten immediately or saved in a sandwich bag for later.
4. Once fully baked, let rest until cool. These can be eaten immediately or saved in a sandwich bag for later.
@ -11,8 +11,9 @@ This is a simple light-flavoured recipe. Anglerfish (I'm referring specifically
## Directions
## Directions
[[Preparing the fish]]
### Preparing the fish
1. Turn the creature on its back. With a sharp and preferrably short-bladed knife make an incision from the anus to just between the two small fins under the head. This is best done by inserting the knife blade tip facing up while putting force upwards and moving towards the head, letting gravity do the work. This helps to avoid puncturing the organs.
1. Turn the creature on its back. With a sharp and preferably short-bladed knife make an incision from the anus to just between the two small fins under the head. This is best done by inserting the knife blade tip facing up while putting force upwards and moving towards the head, letting gravity do the work. This helps to avoid puncturing the organs.
2. Remove the organs. Gently pull and cut the membrane that connects each to the rest of the body.
2. Remove the organs. Gently pull and cut the membrane that connects each to the rest of the body.
3. Make an incision around the mouth (the hard 'lips'), turn the fish around and do the same to that side.
3. Make an incision around the mouth (the hard 'lips'), turn the fish around and do the same to that side.
4. Start to slowly but firmly pull back the skin cutting whenever there is resistance as you make your way towards the tail.
4. Start to slowly but firmly pull back the skin cutting whenever there is resistance as you make your way towards the tail.
@ -20,7 +21,8 @@ This is a simple light-flavoured recipe. Anglerfish (I'm referring specifically
6. With a filleting knife, fillet the meat from the backbone and remove the tail.
6. With a filleting knife, fillet the meat from the backbone and remove the tail.
7. You should be left with 2 long strips of meat. Cut each in half.
7. You should be left with 2 long strips of meat. Cut each in half.
[[Cooking]]
### Cooking
8. In a pan on medium heat, melt a good amount of butter and place the fillets inside. The goal here is to sear the meat to get that light crust. Flip until all sides have turned the 'golden brown' color.
8. In a pan on medium heat, melt a good amount of butter and place the fillets inside. The goal here is to sear the meat to get that light crust. Flip until all sides have turned the 'golden brown' color.
9. Add the herbs, just enough to cover the fillets, salt and pepper too if desired and cover with the lid on low heat until fully cooked. Time here varies but it can be anywhere between 5-10 minutes.
9. Add the herbs, just enough to cover the fillets, salt and pepper too if desired and cover with the lid on low heat until fully cooked. Time here varies but it can be anywhere between 5-10 minutes.
10. Enjoy. This goes well with steamed vegetables. Or potatoes to soak up the butter.
10. Enjoy. This goes well with steamed vegetables. Or potatoes to soak up the butter.
Or "Squash in Coconut Milk". This is a common Filipino dish.
- ⏲️ Prep time: 10 min
- 🍳Cook time: 30 min
- 🍽️ Servings: 8
## Ingredients
- One medium sized squash that is easy to peel (butternut squash is usually best)
- Two cans of coconut milk
- One onion
- A few cloves of garlic
## Directions
1. Remove the seeds from your squash, then peel it and chop it up into large cubes, then set aside. (The easiest way to peel the squash while raw is to cut it into strips and cut the skin off of each strip individually)
2. Chop your onion and garlic and cook in an oiled stock pot until translucent.
3. Once your onions are translucent add both cans of coconut milk to the pot along with your cubes of squash. Let simmer until squash is soft.
4. When your squash is soft take a potato masher and mash about half of your squash leaving the rest of it as cubes.
5. Take off heat and serve over rice.
## Contribution
- Jacob Smith - [website](https://jacobwsmith.xyz)
- About 3 tablespoons of tahini (also known as tehina)
- A spash of Lemmon Juice
- A splash of Olive Oil
## Directions
1. Thuroughly rinse garbonzo beans and remove any skins
2. Put all ingredients into a small food processor and chop until desired thickness is reached
3. You may have to add more olive oil or lemmon juice to reach your desired thickness (exact measurements of these ingredients were not given because you may like your hummus to be a different thickness than someone else, feel free to experiment)
4. Once your desired thickness has been reached place in a sealale container and refrigerate until you are ready to eat
## Contribution
- Jacob Smith - [website](https://jacobwsmith.xyz)
This is a very easy and simple Japanese style ramen noodle soup. This is very cheap to make, and you can really customise this however you wish with the garnish. This is my own spin inspired by other recipies that I found.
This is a very easy and simple Japanese style ramen noodle soup. This is very cheap to make, and you can really customise this however you wish with the garnish. This is my own spin inspired by other recipes that I found.
- ⏲️ Prep time: 20min
- ⏲️ Prep time: 20minutes
- 🍳Cook time: 20 min
- 🍳Cook time: 20 minutes
- 🍽️ Servings: 4
- 🍽️ Servings: 4
## Ingredients
## Ingredients
@ -32,7 +32,7 @@ This is a very easy and simple Japanese style ramen noodle soup. This is very ch
1. For the broth, add 700ml of chicken stock to a large boiling pot with the garlic, ginger, soy sauce, chinese five spice, chili, and 300ml of water.
1. For the broth, add 700ml of chicken stock to a large boiling pot with the garlic, ginger, soy sauce, chinese five spice, chili, and 300ml of water.
2. Bring this to the boil, then turn the heat to low and simmer for around 5 mins.
2. Bring this to the boil, then turn the heat to low and simmer for around 5 mins.
3. Add a pinch of sugar and more soy sauce to taste
3. Add a pinch of sugar and more soy sauce to taste
4. Fry the pork chops until cooked (My [Sticky Pork Chops](https://based.cooking/sticky-porkchops) recepie works really well with this dish)
4. Fry the pork chops until cooked (My [Sticky Pork Chops](https://based.cooking/sticky-porkchops) recipe works really well with this dish)
5. Hard boil 4 eggs.
5. Hard boil 4 eggs.
6. Cook the ramen noodles as per packet instructions.
6. Cook the ramen noodles as per packet instructions.
7. Strain the stock into another pan, then reheat.
7. Strain the stock into another pan, then reheat.
1. Spread peanuts on a large baking sheet and roast in the oven at 350° F (175° C) for ten to twelve minutes
2. While the peanuts are still hot remove any skins from them. This is best done by wrapping a few handfuls at a time in a dish towel and rolling them against each other for several seconds.
3. Put all your roasted and skinned peanuts in a food processor, add salt if desired, and chop until you have reached your desired thickness of peanut butter. (This may take a few minutes)
## Contribution
- Jacob Smith - [website](https://jacobwsmith.xyz)