Rogue Citrus Sauce

This started out as a dressing but went ROGUE!                          

Not edible!
So I decided to "cook" it, to tone it, break it down a bit....
Turned out FABULOUS!

2 Garlic cloves
1 Jalepeno pepper
1 Lime juiced
1 gullup (an official "ROGUE" measurement) of olive oil
Bout 2 table spoons Coconut oil, maybe more
2 gullups Maple Syrup
1 Cranberry (that's right one....)
2-Count pour of OJ

Blenderize it good!
It's gonna curddle, and taste wicked.
Don't panic, I already did that on behalf of everyone.
Just put it in a sauce pan, that's been already prepared with a square of butter and fresh dill on medium heat, throw in some shrimps, salt, and let it cook by covering it and turning the heat down.
Flip those shrimps around a couple of times so that everybody gets pink and then turn the heat off and remove from burner so as not to overcook. The heat/steam will make them perfect. Just let it all sit for about 10 minutes.

I served mine over a salad. Yep, juice and all, still warm.
Damn it was good!

Be Brave my Chefs......!

Wingz Salad

Kale
Lime - Juice, helps tenderize the leaves.
Dandelion - Don't go overboard until you taste these.
Tomato

Feta Cheese
Onion
Cream
Sour Cream
Blenderize (I use a Ninja to do my blenderizing)

BBQ Wings
I usually always use Gardein Fake Meat (Yep, that's it's real name on the package.......)





(no it's not......)

Strawberry Salad

An inspired recipe....

Fresh Strawberries, about a pint, stemmed and sliced
Fresh Kale, about 4 or 5 nice sized leaves, stemmed and chopped bite size
Fresh Lime Juice, about half a lime
1 Fresh Avocado, cut into bite size slices
2 or 3 nice sprigs of fresh Basil, chopped

I chopped the Kale and squeezed the limes over it and let it set to break down and tenderize the leaves. I also put the cut up avocado in with this mixture because I happen to have a very firm one.
While this sets, I made the dressing as follows...

Dressing:
1 cup of Pure Cranberry Juice
1/4 cup of raw sugar - I use Turbinado
1 half cup finely chopped Strawberries

Put it all in a small sauce pan (please don't use Teflon....) and heat it up so that the sugar melts. Then turn it down low to warm just so the Strawberries can break down well and flavor the syrup. Keep on heat about half hour then remove to cool. I put mine in the freezer while I made bizkits ;) About a half hour. It was just about to get slushy when I took it out. Perfect!
Add Poppy Seeds. As many as you like! Then add about a quarter cup of oil. I used Olive. Mix it all up well.

Back to the tenderizing salad. Add the Strawberries and Basil. Pour the dressing over and mix it all up well.

Yumma mificent!!!!!

My Stuffed Zucchini

Zucchinis
Onion
Mushrooms
Tomato
Butter
Salt
Pepper
Taco Seasoning
Feta Cheese
Swiss Cheese

Saute onion & mushrooms in butter.  Slice the tops off of each zucchini length-wise with one side a bit smaller than the other then carve middles out of zucchinis, chop the carved out parts and add to saute mixture.  Add salt & pepper to taste.  Add a dash of taco seasoning. Chop tomato into small bits, add to saute.  Flip it around for a minute or so.
Fill zucchinis with saute mixture.  Crumble feta carefully down the center of each stuffed zucchini. Put the top back on each one.  Bake in pan at 350° for about.... 20 minutes...?  Take it out and cover pan with foil, return to oven for about 10 minutes.  Take it out, place slices of swiss cheese under each lid, give it a minute to melt, enjoy.

My White Bean & Mushroom Soup

White beans (not Navy!)
Celery
Onion
Garlic
Bell Pepper
Cabbage
Twin yellow Squash + One
Tumeric
Mushrooms
Rosemary
Thyme
Salt
Black Pepper
Butter
Water (Not Tap!)

Soak beans.  A long time.... overnight +...? Or use canned.
Chop celery, onion, garlic, bell pepper and saute in butter - plenty.
Chop cabbage enough so it cooks fast.
Chop twin squashes but do not severe their bond. Chop + one.
Add tumeric.... plenty but not too much. Salt & pepper, rosemary & thyme.... enough.
Add cabbage once the sauting mixture is turning transparent.  Cook hard but not rough.  Get it done, soft, cut it with a spoon but not overcooked and mush!
Add squash.
Let simmer.
In butter - plenty - saute chopped mushrooms, as many as you like, and more chopped onion.  Whole recipe only uses about 3/4 of a nice size yellow onion. Salt & pepper.
Remove done cabbage mixture to cool.  Replace with beans.  Salt and pepper, plenty of water - over cover, it will absorb it. Boil to get them done but not dead! This should take about as long as it takes the cabbage mixture to cool. Stow the mushroom mixture for later.
Once cabbage is cooled, put it all in a blender or whatever you use, and turn it to soup!  No chunks remaining.  Add this to the beans.  Turn them down to a simmer.  Add salt to taste.  Add water for volume. Cook slowly for an hour... two.... three..... Just don't let the beans get mushy.
Add mushroom onion mixture.  Make sure to get all that butter!
Slow cook for another hour.... two... three... Just don't let the beans get mushy.
Cook some rice and some cornbread.
Enjoy!

MY Tomato & Cucumber Salad

It's not acting class.....
Stop being afraid to throw good shit into a bowl and eat it!

1 & 1/2 Tom
1 Cuke
1 large Avo
Slivers of Onion
Dill
Thyme
Salt
Black Pepper
Juice of one slice of Lemon
Black Beans
Parmasan Cheese

That is all.

A Different Taco

*This dish is best when left to marinate for a while.*

Tacos sounded great!  But not the same ol' tacosssss...!  So here's what I came up with:

Ingredients:
Part One
4 fresh organic roma tomatoes diced
4 fresh organic jalapeno peppers chopped
bout a 1/4 cup o' regla ol' onion chopped
bout two chopped tablespoons o' cilantro (or to taste)
sea salt to taste

Part Two
sour cream
2 cans chopped chilis
bout 4 green onions chopped
bout 7 or 8 slices facon cooked (I do NOT like Morningstar brand, but this is an indulgence. Sadly, they make the best fake bacon EVER! So far....)

The Rest
fake meat or fresh shrimp cooked
shredded cheese (your pref)(I used extra sharp ched)
taco shells of your choice (I used flat tostada shells)
tortilla shells

Put all the ingreeds of Part One in a pot and simmer well.
If using fresh shrimp, fry'em up in a little Smart Balance, real butter or olive oil.
If using fake meat, dump the bag onto a foil covered oven pan and heat it up.
Put the facon strips in the toaster oven to get litely crisp.
When shrimp or fake meat is done, add to Part One mixture in the pot. Turn it down low.
Mix Part Two ingreeds together when facon is done.

Prepare your tacos &/or burritos! 
I had tostadas first.  Heat shells.  Then cover with cheese.  Cover cheese with meat mixture. Cover meat mixture with sour cream mixture.

Again, Part One & Part Two are better when prepared ahead of time and allowed to marinate for a few hours, but you can (as I did) eat it right away.

My Mushroom & Onion Meatball Enchiladas

Lots of mushrooms, chopped                                  
Plenty of onion, chopped
Smidge of bell pepper, chopped
Butter
Salt
Pepper

Not the actual recipe.

Garlic powder
Tumeric
Vegetarian meatballs (I use pre-made frozen)
Tomatoes, chopped
Sour Cream
Half & Half cream
Cumin
Chili powder
Franks buffalo sauce
Grated cheese
Medium soft flour tortillas

Saute mushrooms and onions and bell pepper in plenty of butter.  Add some garlic powder, tumeric, salt & pepper.  While that's sauteing, warm meatballs in the oven (or how ever you choose to have meatballs). Also, mix sour cream, enough half & half to make it saucey, tomatoes, chili powder, cumin & Franks.
Once the saute is done, chop meatballs into smaller pieces and add to it.  Toss it around a bit then get the tortillas out.  Put 2 to 3 spoons of saute mixture in each tortilla, roll it up neatly and place in a buttered baking pan. Once you've filled the pan, or finished off the saute mix (which ever comes first), put them in the oven at 375° for about 10 mins.  Take out, cover with sour cream mixture then cover with cheese, any kind or kinds you like.  Replace in oven for about 5 to 10 mins.
Take it out, serve it up, enjoy!

Chili Casserole

Not the actual recipe.

Ground Beef (I use Gardein fake meat)                                  
Beans (I used 3 regular cans of organic Black Beans)
Onion
Garlic
Peppers: Bell, Cubanelle, Pablano, Jalepeno, Red Fresno
Green Onion
Fresh Tomato (1 organic)
1 Big Can Diced Tomatoes
Cilantro
Salt
Cayenne
Cumin
Glop of Ketchup
Cheese                                                                                  
                 
Brown the beef in some oil. I put mine in a rectangle pan in the oven on about 400 till its a little toasty. Also add a little salt. And black pepper if you have it - I was out.
Chop onions and garlic and put in a fry pan with a generous pat of butter. Decent heat but not burned!
While that's going, chop all the other vegetables - Peppers first. By the time you're done chopping the peppers, you can add those to the fry pan also. Turn the heat down. Add a sprinkle of salt. Finish chopping. Don't over cook the peppers! You may be able to turn them off at this point and just leave them on the hot burner with a lid.
Get the browned beef and add the can of tomatoes. Mix it up.
Now add the green onion, fresh tomato, and cilantro to the pepper mix.
Put all 3 lightly drained cans of beans in your choice of cookery - I used my standard 8 qt. pot that is oven safe. You're gonna need room!
Warm the beans. Add a dash, or two, of Cayenne, plenty of Cumin, and another smidge of salt. Add ketchup. Mix.

*The salting is done in very lite layers and stages as a cooking aid rather than adding a ton of salt in the end that doesn't benefit or enhance the ingredients at all! Salt is needed to release flavors, not cover them up and kill your heart!!

Now for the casserolling:
In the pot with the hot beans, add a layer of tomato-beef mixture, then a layer of pepper mixture. If there's enough, do the beef-pepper layer again. No lid or cover and oven it at around 400 for 30-45 minutes.
It's done when its steamy hot all the way thru. (Using already warmed or hot ingredients helps loads!)
Serve it in a bowl or on a plate.
Add cheese.
Can be served plain, with cornbread, rice, sour cream, garlic bread, or whatever else you may think is tastey.
It's NOT CHILI, its casserole so remember to scoop from the bottom of the pot to get all the layers.
It should be nice and juicey but not runny or soupy.

Killer!

Broccoli Souped

Broccoli - froze is fine                                    
Leeks - sliced thin
Garlic - smashed
Onion - chopped
Carrot - not too much, diced
Una Grande PotAHtay - chopped
Tumeric Root - chopped
Butter - plenty, a stick at least
Cheese - plenty, per preference
Salt n Peppa - of course

Gotta saute the tastey bits to get a caramelized flavor base to avoid using broth:
Butter garlic onion a few bits of tumeric salt n peppa. Cook it fast but don't burn it. Need it getting brown and yummy for flaves.

Add leeks carrot potAHtay rest of tumeric, more butter if needed. Sizzle it down into a gravy of yums.

Add the Broccoli Queen.
Toss her around in that gravy a bit. She likes it that way.
And slowly add water. Keep the heat up but not outta control.
Stir. Swirl. Absorb.
Add as much water as you want - Considering consistency and flavor dilution. The more you add, the thinner and weaker it gets.
Once it is "perfect for you", add some cheese.

Whatever kind you like, as much as you like. Note: Real cheeses will not behave like Velveeta! They will be gooey and clumpy. Please don't violate this piece of art with that whore Velveeta, or any other cheap cheese!

The point in this recipe was to NOT make cheese soup with some broccoli bits in it, and to NOT use an entire dairy farm for a base. Hence, no creama and little cheese-to-do-abouts.

Best to add the cheese in your bowl, that way it doesn't make a mess of the pot or the ladle.

Good luck!
I haven't made this yet. Hope it doesn't suck!