Roasted Sausage, Pepper and Potato Platter

Ingredients

• Olive Oil Spray
• 1.5 lbs Russet Potatoes (approx. 3), cubed
• 1 Red Onion, halved and quartered, layers separated
• 2 Red Bell Peppers, cut into 1-inch pieces
• 1 tbps Extra-Virgin Olive Oil
• 3 sprigs Fresh Rosemary
• 0.5 tsp Garlic Powder
• 0.75 tsp Kosher Salt
• Freshly Ground Black Pepper
• 14oz Uncooked Sweet Italian chicken Sausage Links

Directions

• Preheat oven to 400F.
• Spray large rimmed sheet pan with oil.
• In a large bowl, combine the potatoes, onion, bell peppers, olive oil, rosemary, garlic powder, salt, and black pepper to taste. Stir to coat the vegetables.
• Spread in a single layer on the prepared sheet pan.
• Roast for 25 min.
• Remove from oven, stir vegetables, add sausages to pan.
• Roast 25-30 min, stirring vegetables once or twice, until potatoes are tender and sausage is cooked through.
• Remove sausage and cut into 0.5 inch slices.
• Return sausages to sheet pan and toss with vegetables.
• Remove rosemary sprigs.
• Serve!

Oh I've got a few of these I can do for sure. Chickpeas, yo.

This rules. Would love to design a cover for it. Any ideas of what you would like the cover to have? (either concepts or design references?)

Are links to outside sources acceptable? I've got a ton of cheap recipes bookmarked that are pretty decent, easy, and cheap.

Spaghetti alla Puttanesca

Details

• Prep time: 5 mins
• Cook time: 15 mins
• Serves: 4

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 large garlic cloves, finely chopped
• 1 28.2-ounce can peeled tomatoes in puree with basil
• 1/2 cup Kalamata olives, halved, pitted
• 3 anchovy fillets, chopped
• 1 1/2 tablespoons drained capers (optional but nice to have)
• 1 teaspoon dried oregano (optional. I never use this)
• 1/2 teaspoon dried crushed red pepper (can be substituted with dried chili flakes which should be available in supermarkets)
• 3/4 pound spaghetti
• 2 tablespoons chopped fresh Italian parsley (optional. Can be substituted with coriander/cilantro)
• Grated Parmesan cheese (for serving — optional)

Directions

• Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute.
• Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper.
• Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
• Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

Chicken Pilau

One of my favourite things to cook because it's really simple. All you're doing is frying a few things up, adding rice and water, and cooking till its done.

All of the spices are optional, although I would suggest using at least cumin and dried chili flakes.

Details

• Prep time: 7 mins
• Cook time: 30 mins
• Serves: 3

Ingredients

Spices

• 1 Bay Leaf (optional)
• 1 Star Anise (optional)
• 1/2 teaspoon cumin
• 1 teaspoon dried chili flakes (adjust to taste)
• Tumeric (optional — just makes the finished dish look nice and golden)

Other ingredients

• Chicken (this is very flexible — it can be any other meat or meat substitute)
• Oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, thinly sliced
• Salt (to taste)
• 2 tablespoons coriander/cilantro (optional)
• 1.5 cups rice
• 1.25 cups water

Directions

• Rinse rice at least 3 times, or until the water is clear. Soak for 30 mins (don't stress about the time, just do this right at the start before prepping your other ingredients and it'll be fine).
• Heat a pan with oil and add the spices.
• Sauté until the spices begin to smell nice.
• Add onion and garlic, sauté until they start to brown.
• Add chicken and sauté until it turns white (approx 3-5 mins).
• Drain the rice and add it to the pot. Fry for ~1 min.
• Add 1.25 cups water (I like the rice to be dryer, so I use slightly less than a 1:1 ratio of rice to water. Experiment and adjust to taste.)
• Add salt to taste at this point — it is very difficult to season rice once it's cooked.
• Distribute the ingredients so that everything is covered by the water.
• Bring the water to a boil, then cover and cook on low heat until the rice is cooked (usually when the bubbling sounds get softer/stop. About 15 mins for this quantity).
• When done, fluff the rice and let it sit for a minute or two before serving.

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Basically all Indian food should be in the cookbook. There's a ton of great dishes with beans / lentils / veggies so it's pretty cheap compared to other cuisines which are more meat heavy

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Pickled Veg, Pizza, stuffing, Veg Curry, beef, seitan, Indian braised greens, tortilla espanola, red beans and rice, braised greens, broccoli soup

Pain perdue/french toast

this recipe is pretty much impossible to miss and have many advantage: first of all, only cheap ingredient, scalable as much as you want/need and most importantly it make stale bread not only eatble even if hard as rock, but even taste good! Ingredient

• 3 eggs
• 25cl of milk
• 50g of sugar -Any slice of bread or cake that have gone stale
• cinnamon, orange peel & vanilla aroma to your liking. Preparation put all of the ingredient together and mix them with a whip until it is mixed properly. put the bread in. if it's fresh bread only dip it in quickly on both side don't let it stay in for too long as it would dissolve in it, but the more the bread is stale the longer you should leave it in as it need to bee soaked well in order to be eatable again.

meanwhile warm at medium/high heat a big pan and butter it generously. once the butter is melted, put the soaked bread on the pan, flip as soon start to be brown/black on some part. once both side are toasted, serve it on a plate and either eat as is or put on any condiement you would want. fresh fruit, jam & chocolate paste are the most usual thing to put on.

Pasta carbonara

This is the ultimate comfort food and really easy to make - easily scaled and only needs one pot! I’ve basically memorized this from 1 pan 2 plates which is a really really awesome cookbook to get if you’re new to cooking.

Ingredients:

• 10 oz Linguine (fresh is awesome but boxed is perfect too)
• Salt and pepper
• 4 strips bacon, finely chopped into little strips (rolling it up and cutting it shortwise into 8ths will do this well)
• 2 cloves garlic, minced
• 2 eggs
• 1/2 cup Parmesan + more for serving
• Parsley to optionally garnish (fresh is best but you can soak some dried parsley in water for a few minutes and squeeze it dry while the pasta boils to get something close)

Instructions:

1. Boil salted water in a large pot and cook pasta for 1 minute less than usual.
2. Reserve 2 tbsp pasta water and drain pasta, spray down the noodles briefly to stop cooking
3. Add bacon to pot and cook on medium-high heat until crispy (~5 minutes).
4. While the bacon cooks scramble the eggs and add salt and pepper to taste. Add some of the reserved pasta water to make it a bit more runny but don’t add it while it’s super hot or the egg will cook. You can add the bacon into the egg mix using a slotted spoon or fork (keep the grease in the pot!)
5. Put the minced garlic in the bacon fat (should be a bunch but add some olive oil if you feel the need) for 30 seconds with the heat on low. Should smell awesome.
6. Add the pasta back in into the pot and swish it around to let it warm up and coat in the garlic and grease sauce for about 1-2 minutes.
7. Turn off heat and very quickly add the egg/bacon mix and 1/2 cup parmesan to the pot and mix it all up. Season with salt and pepper to taste.
8. Serve on plates or in bowls with some parsley and extra parmesan sprinkled on top. You can also go wild with red pepper flakes or what have you.

New Years Soup

I usually make this on New Years Eve and invite a bunch of people over. It's a very comforting soup.

1 (16 ounce) package fresh collard greens, chopped

2 lbs ham steaks, chopped

2 tablespoons hot sauce

3 tablespoons olive oil

3 medium onions, chopped

2 garlic cloves, minced

6 red potatoes, diced

3 (14 1/2 ounce) cans chicken broth (you can use your own stock if you'd like)

4 (16 ounce) cans black eyed peas, drained

2 cups water

1⁄2 cup vermouth

1 tablespoon white vinegar

1⁄2 teaspoon salt

Bring collard greens and water, covered, to a boil in a large pot. Remove from heat; drain. Repeat the process if you are boiling in batches. Toss together the ham and hot sauce; cook in hot oil in the Dutch Oven over medium-high heat 8 to 10 minutes (while the collards are draining). Add the onion and garlic; saute until tender. Stir in greens, potato, and remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally for 45 minutes.

So, like, what if there's this awesome milk based mayo recipe I love, and think people should know about, that's cheap and good and can be made vegan by swapping out the milk with soymilk, but it needs an immersion blender?
Or at the very least a countertop blender.
But a hand whisk or even a food processor ain't gonna cut it.

Tomato Pie [picture]

Ingredients

• 1/4 cup cornmeal
• 1 cup all-purpose flour
• 1 tsp salt
• Stick chilled butter, cubed
• 1/4 cup sour cream (I used light, but either should work)
• 4 tbsp ice water (cold works fine)
• 4 oz Neufchatel (low fat cream cheese, regular cream cheese OK)
• 1/2 cup Parmesan cheese
• 1/4 cup shredded cheddar cheese
• 1 tbsp vegetable oil
• 1/2 onion, very thinly sliced
• 1 tbsp oregano (have used dill and also works)
• 2 or 3 large vine ripened tomatoes, sliced (can use cherry or whatever is on sale)
• 1 egg, beaten (or butter)
• 3 tbsp torn basil leaves (dried basil works too or Italian seasoning)

Directions

1. Mix cornmeal, flour, salt, and butter together by hand in a mid-sized mixing bowl. Leave some clumps of butter.

2. Mix in sour cream and water with hands. (will be a bit sticky on one's hands, this is OK)

3. Wrap the dough in cling or plastic wrap. Use 2X as much wrap as one would think to use to wrap the ball of dough. Put in fridge for minimum of 1 hour (have had good results when leaving in for 90ish minutes, have not left in longer than that)

4. Preheat oven to 400 F (recipe also works when halved so probably could use a toaster oven if one lacks a a full oven)

5. Saute onion and oregano (or dill) in oil for a few minutes until a bit softened.

6. Put three cheeses and the sauteed onions in a small bowl.

7. Slice tomatoes and salt (try to remove as many seeds as possible. Bit of a pain, but looks and tastes better).

8. Place parchment paper on cookie sheet (works well with pizza stone too). Place dough on parchment paper, leaving plastic wrap on top (prevents dough from sticking to fingers). Push through the plastic wrap to spread dough in a circular shape with roughly 1/4 in thickness (can use rolling pin, hands, or side of a wine bottle). Remove plastic wrap. Fold or push in dough to create a little crust.

9. Microwave cheese and onion mixture in 30 second intervals (stir with spoon between each interval) until a dip like consistency is reached.

10. Spread cheese and onion mix on dough.

11. Blot tomatoes with napkins or paper towels and put on top of onion mixture.

12. Brush crust with egg (can also use melted butter)

13. Bake 30 - 40 minutes until crust begins to brown (I like to broil for a minute or two at the end to crisp up the crust and get a little char on some of the tomatoes. Be watchful if using parchment paper because it can eventually ignite under the broiler)

14. Sprinkle basil on top.

15. Can serve fresh out of the over or when cooled.

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