In our June 2020 issue, we came across some delicious recipes that we are sharing with you to try at home.  In the days of the quarantine, many of us have never cooked this much in our entire lives.  Our creative director tells us all the time how much she has never cooked this much at home.  So, if you are much like her and you find that you are cooking a lot more at home,  below are some easy recipes to try out.

 

Source: TasteofHome.com

Crazy Delicious Baby Back Ribs

Ingredients

• 2 tablespoons smoked paprika

• 2 teaspoons chili powder

• 2 teaspoons garlic salt

• 1 teaspoon onion powder

• 1 teaspoon pepper

• 1/2 teaspoon cayenne pepper

• 4 pounds pork baby back ribs  (if you prefer beef or vegan buy what works for you)

• SAUCE:

• 1/2 cup Worcestershire sauce

• 1/2 cup mayonnaise

• 1/2 cup yellow mustard

• 1/4 cup reduced-sodium soy sauce

• 3 tablespoons hot pepper sauce

Directions

• In a small bowl, combine the first 6 ingredients. Cut ribs into serving-size pieces; rub with seasoning mixture. Place ribs in a 6-qt. slow cooker. Cook, covered, on low until meat is tender, 5-6 hours.

• Preheat oven to 375°. In a small bowl, whisk the sauce ingredients. Transfer ribs to a foil-lined 15x10x1-in. baking pan; brush with some of the sauce. Bake until browned, 15-20 minutes, turning once and brushing occasionally with sauce. Serve with remaining sauce.

Nutrition Facts

1 serving: 420 calories, 33g fat (9g saturated fat), 86mg cholesterol, 1082mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 24g protein.

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Source:  Tasty.co  (yes, that's correct)  
 

Potato-Crusted Quiche

Ingredients

for 5 servings

• 1 lb russet potato

• 3 tablespoons olive oil

• 2 teaspoons salt, divided

• ½ teaspoon pepper, divided

• 1 tablespoon grated parmesan cheese

• 5 eggs

• 1 cup milk

• ½ cup tomato, diced

• ¼ cup green onion, sliced

• ½ cup bacon, cooked and chopped

• ½ cup shredded cheddar cheese

• 1 teaspoon garlic powder

Nutrition Info

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• Calories 416

• Fat 26g

• Carbs 23g

• Fiber 2g

• Sugar 4g

• Protein 21g

Estimated values based on one serving size.

Preparation

1. Preheat the oven to 400°F (200°C).

2. Peel the potatoes, then thinly slice with a knife or mandoline.

3. Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.

4. Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.

5. Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.

6. Reduce the oven temperature to 350˚F (180˚C).

7. In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.

8. Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.

9. Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.

10. Slice and serve.

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Source: RecipeTasty.com

Vegetarian Gumbo
 

Ingredients 

For five servings

• 6 tablespoons

   olive oil, divided

• 1 cup

   yellow onion, diced and divided (150 g)

• 10 oz

   cremini mushroom, finely chopped (280 g)

• 6 cloves garlic, minced and divided

• 2 tablespoons

   low sodium soy sauce

• 2 teaspoons

   dried thyme, divided

• 2 teaspoons

   smoked paprika, divided

• 1 teaspoon

   dried oregano, divided

• ½ teaspoon

   cayenne pepper, divided

• 3 teaspoons

   vegan worcestershire sauce, divided

• 1 teaspoon

   liquid smoke, divided

• ½ teaspoon

   salt, plus more to taste, divided

• ¾ teaspoon

   pepper, divided

• 15 oz

   cannellini bean, 1 can, drained and rinsed(425 g)

• ¾ cup

   bread crumbs(85 g)

• ⅓ cup

   vital wheat gluten, or bread crumbs (40 g)

• 3 ½ cups

   vegetable broth, plus 2 tablespoons, divided (840 mL)

• 3 tablespoons

   all purpose flour

• 1 stalk celery, diced

• 2 cups

   okra, sliced into 1/2-in (1 cm) rounds(200 g)

• 1 green bell pepper, seeded and diced

• 1 ½ cups

   tomato, crushed(300 g)

• 15 oz

   red kidney bean, 1 can, drained and rinsed(425 g)

• brown rice, cooked, for serving

• fresh parsley, chopped, for serving

Preparation

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add ½ cup (75g) diced onion and cook for 3-4 minutes, until semi-translucent.

2. Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.

3. Add 2 cloves of minced garlic, the soy sauce, 1 teaspoon thyme, 1 teaspoon paprika, ½ teaspoon oregano, ¼ teaspoon cayenne, 2 teaspoons vegan Worcestershire sauce, ½ teaspoon liquid smoke, ½ teaspoon salt, and ¼ teaspoon pepper and cook for another 4-5 minutes, until all of the liquid has evaporated and the spices are fragrant.

4. Add the cannellini beans to a medium bowl and mash until mostly smooth (a few lumps are okay). Then, add the mushroom mixture, bread crumbs, vital wheat gluten, and 2 tablespoons vegetable broth and mix well until combined. Use your hands to knead the mixture until cohesive, then begin to roll about a tablespoon at a time of the mixture into “meatballs”.

5. In the same large pot, heat 3 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the meatballs and cook for about 5 minutes on each side, until golden brown. Remove the meatballs from the pot and set aside.

6. Add the remaining 2 tablespoons of olive oil to the pot, along with the flour. Stir the roux continuously with a wooden spoon for about 3-4 minutes, until the consistency resembles wet sand.

7. Add the remaining ½ cup (75g) diced onion, the celery, and the okra to the pot and cook for 4-5 minutes, until the onion is semi-translucent.

8. Add the remaining 4 cloves of minced garlic and the green bell pepper and cook for another 3-4 minutes, until the garlic is fragrant.

9. Add the remaining teaspoon of vegan Worcestershire sauce, ½ teaspoon liquid smoke, 1 teaspoon thyme, ½ teaspoon oregano, 1 teaspoon paprika, ¼ teaspoon cayenne, and ½ teaspoon pepper and cook for 4 more minutes, until the spices are fragrant.

10. Add the crushed tomatoes and stir until combined. Then, add the red beans and add the remaining 3½ cups (840ml) vegetable broth and stir until well combined. Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.

11. Season with salt to taste. Then, add the meatballs and stir to incorporate.

12. Serve over rice and garnish with parsley.

Preparing meals should be a fun and creative way to spend time cooking with your family.  If you want to share your delicious food recipe, send an email request to LoveExquisiteLLC@gmail.com.

By Bryce Thompson

 

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