10 Recipe Ideas

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Recipe ideas are the focus of Day 24 of the Idea Machine Project, which I explain in this post.

I love trying new combinations of ingredients I have on hand to make a meal I enjoy. It’s something I do pretty regularly.

FYI: As a roll out the Shinecast media components, I’ll be publishing my food and cooking content at a new website. I’ll update the link here when the new site goes live. I’ll leave the recipes that are already here on the Ben Franklin Follies here but new food-related content will be published on the new Shinecast food website.

Claudia Altucher’s prompt [affiliate link] for today says the recipe ideas must be new. I cheated a little bit and included several new recipes that I’ve created over the past week or so. I’ll be sharing the actual recipes for these items at the new website.

Here are my 10 recipe ideas for Day 24 of the Idea Machine Project:

Scallops with Ham and Greens

This recipe features wild-caught Patagonia Scallops (frozen) stir-fried with leftover Christmas ham that I’d frozen, mushrooms and arugula. I’ve made this one for Friday supper the past two weeks and plan to have it again this Friday!

Chorizo Sausage Stir-Fry

I’ve made this twice in the past week. I had some locally-produced chorizo sausage on hand that I needed to use and didn’t want anything chili-like. So I chopped up a link of chorizo and cooked it well, then added the following ingredients to found out the dish: Sliced mushrooms, chopped kale and mustard greens, frozen green peppers I’d put away, a handful of sundried tomatoes that I’d dried last summer, a few pieces of cauliflower I needed to use, and about 1/2 to 2/3 cup of already-cooked “forbidden” rice (the black Chinese rice).

Delicious!

Chorizo stir-fried with mushrooms, greens and peppers by Sheree Martin

Lamb Stew

I’m not the first person to make lamb stew, but I’d never made it before. Here’s the recipe I came up with last Sunday.

Lamb neck (it was cheap and a reasonable combination of meat, fat and bones). Browned it in a dutch oven, then added about a quart of water, several big pours of very cheap balsamic vinegar from Aldi (I had it and didn’t want to throw it away, even though the taste wasn’t right for salads), a dash or two of Lea & Perrins, and about a cup of organic chicken broth.

To the meat and liquid, I added the following: Diced carrots, a large chopped onion, diced celery, two diced potatoes, several old turnips I pulled up several weeks ago at the farm, and two pieces of Parmesan cheese rind.

I let it braise in the oven in the cast iron Dutch oven.

Very warm and nourishing lunch on a cold day at work this week!

Smoothies

I’m constantly coming up with new variations for my smoothies. I tend to throw in random combinations, depending on what I have on hand.

Avocado, celery, apple, kiwi plus 1/2 cup each of: organic soy milk, So Delicious coconut milk or coconut water, orange juice and 2 T of ground flax seeds.

Banana, strawberries, kiwi, blueberries, pineapple, 2 T ground flax seeds plus the same liquids as above.

Or some other mix of the above. Those are the fruits I most often have on hand. I tend to each large green salads each day, so I generally don’t put spinach or kale to make green smoothies. I just eat the greens. But sometimes I do add a handful of greens to the fruit smoothies.

Gluten & Egg Free Sticky English Toffee Pudding

I created this one in January after ordering a traditional Sticky English Toffee Pudding dessert at Ollie Irene. I’m not supposed to be eating wheat or eggs due to confirmed food sensitivities (blood testing) while I’m healing my thyroid. I broke my no wheat/no egg rule for that dessert and wanted more. So I came up with a version of my own. It still needs a bit of work but it’s very good.

Use buckwheat flour and ground flax seeds, rather than whole wheat flour (which I’ve traditionally used for all my baking over the past 10+ years, never the refined stuff). I probably need to use 1/2 buckwheat and 1/2 almond and/or coconut flour rather than all buckwheat and flax seeds. The buckwheat flavor was pretty pronounced.

My current go-to egg substitute for one-egg baked foods and pancakes is mashed sweet potatoes, mashed with a bit of orange juice or apple sauce to make it a bit more liquid.

Everything else in the toffee pudding is consistent with the regular recipes you can find around the internet.

Gluten and Egg Free Pancakes

See my buckwheat pancake recipe here and substitute about 2/3 cup of mashed sweet potatoes (mashed with apple sauce or orange juice) for the egg.

So those six are kind-of cheat ideas but I just came up with them very recently. Since I’m crunched for time this week, they have to count! The next four are ideas off the top of my head.

Venison Meatball “Stroganoff” (Gluten-Free)

Take one pound of ground venison and season with salt, pepper, Lea & Perrins Worcestershire sauce, and garlic powder. Finely chop one small onion, several mushrooms, and maybe a green pepper. Mix with the ground venison and form into small meatballs. Bake in the oven  at 400 degrees F until done. While the meatballs are cooking, slice and cook several red potatoes then mash with butter, salt and buttermilk. Sauté several more mushrooms in butter.

When the meatballs are done, place the mashed potatoes, sautéed mushrooms and meatballs in a casserole dish, mix slightly and heat in a warm oven just a little while longer to let the flavors meld.

Wilted Greens & Dried Fruit

Slice or chop a red onion and a big bunch of kale, arugula or other hardy winter greens and sauté until wilted. Then add a handful of chopped apricots or dried cranberries and splash with balsamic vinegar. Cook a few minutes longer and serve.

Fish & Turnip Green Soup

Combine one can of fire-roasted diced tomatoes, 2 cups of chicken broth, 2 frozen fish (thaw slightly, then slice or break into chunks), one chopped onion, and a bunch of chopped washed turnip greens or Collard greens. Or use chopped kale. Cook until done, perhaps adding a bit of water as necessary to maintain the right liquidity. Serve with home-made cornbread.

Oven-Crisped Pumpkin Apple Fritters

Chop one apple and combine with mashed pumpkin or other winter squash (preferable one you roasted), a chopped leek or green onions. Season with ground coriander and a dash of nutmeg. Form into thin patties and bake in the oven on 400 degrees Fahrenheit until crisp. This one probably needs something else to contribute to the right amount of crispness.

Bacon, Apple, Leek & Pumpkin Casserole

Chop the apple, dice an uncooked pumpkin or other winter squash, wash and slice a few leeks, combine with cooked bacon. Add about 1-2 tablespoons of butter, a scoop of ground flaxseed, about 1/4 cup of chicken broth and maybe a small red potato, also diced. Cook for about 20 minutes in the oven, remove and sprinkle with grated Gruyere cheese and bake for another 10-15 minutes.


 

Confession: I got really busy at work mid-week and haven’t had time to type, configure and publish Days 24-25-26 of the Idea Machine project. I had my ideas list in my journal each day, but didn’t have time to get the ideas into blog form. So I’m publishing these days on Friday, February 20 and back-dating into chronological order!

About Sheree

Change Catalyst, Idea Explorer, Dot-Connector, Square Peg

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