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Leftover Fry Hash

5/20/2020

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The time of the budget has risen across America in a way rarely seen in our history, so allow me to introduce the first of our budget meals: Leftover Fry Hash, a quick and easy way to use up the potato product of a previous night’s take out order. I thought I was a fucking genius when i woke up at 6 am and thought, oh my god what if I use my fries for a hash?

Turns out, I was a genius. It’s one of the few times I’ve cooked breakfast for myself and had to turn out a second plate for my husband when he woke up an hour later.


Looking for a meal that costs less than two dollars per individual serving? This Leftover Fry Hash is for you. The below recipe is for one serving. You may multiply as needed for the number of mouths you have to feed.


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Pork Lettuce Cups

12/7/2019

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I’ve had so much time on my hands the last few weeks that today, I bring to you yet ANOTHER recipe. It’s a good time to be checking in to Eating Normal regularly if you’re looking for new things to try with me. Prior to the holiday weekend, I had a pound of ground beef/pork mix that needed to get used. I had defrosted it for pork bao buns the day prior, and with those buns made from the first half of that meat, I needed to do something. We’re still on a kick about food waste around here, after all.

So, I opened the fridge. I had some whole lettuce that I impulsed purchased during a raid on another new grocery store, a pack of four different varieties in fact. I chose the sturdiest looking leaves out of the three lettuce heads and decided to try and make something a little healthier than the plate of nachos I embraced for lunch the two days prior.


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Mushroom Risotto

12/2/2019

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I have been on a roll this last month! Not only did I make my own chicken stock, I made my own mushroom stock and then I made risotto with that mushroom stock. MMMMM. I’ll admit that I’ve had mixed results trying to make risotto in the past, mushroom based risotto included. The first time I ever made it, it may have actually been the first dish I ever made that my husband rejected outright. Let’s just say this one did not suffer the same fate.

Like a lot of risotto recipes, this can take awhile. Buckle up if you want to attempt this, probably on a long evening rather than a week night. I’ve got all the time in the world on weeknights right now-- not everyone does. It went great with the lamb chop that we made that night. The broth-wine combo that we use to bulk up the arborio rice comes in very earthy, so it’s a lovely pairing for red meat.

Let’s start with the broth:

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  1. Add butter to a preheated medium sized saucepan, melt on medium heat. Once melted, add shallot and cloves of garlic. Allow to become fragrant before adding dried spices and mushrooms. Pour over up to five cups and bring to boil.
  2. When broth begins to boil, reduce to medium heat and simmer for up to one hour. Allow the mix to reduce.
  3. When the broth has reduced by almost half, add 1 tbs oil to another saucepan on medium heat. When the oil has heated, add the chopped shallot and allow to grow translucent. 
  4. When the shallot has sweated out, add 1 cup arborio rice to the saucepan. Mix in with shallot and oil to coat. As your first liquid, pour in the ½ cup of white wine and stir until the rice has absorbed the wine.
  5. From this point on, it’s a dance from broth to rice. When the wine has evaporated, add about two ladles of broth into the rice and allow the rice to absorb. This process will continue until you have used all of the broth you made. The rice should still have a slightly white center when you are finished.
  6. Remove from heat and add Parmesan and parsley to your rice. If you want to add some sauteed mushrooms to the top, this would be a good time to saute your preferred mushroom in a skillet on the side while the cheese and the rice get to know each other.
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The Normal Chicken Stock

11/17/2019

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Whoa, hold on, an original recipe? Yes, that’s right. We’re doing this again.

This week, I had a lot of time to myself which lead to trying something I have never done before: making my own chicken stock. Even as I type this out for you now, I have a hard time deciding if I made stock or broth, since most of the pieces of chicken I used still had some meat left on them. Indeed, I had a whole leg in there with my discarded pieces from earlier in the week to make sure I used every ounce of chicken in my fridge.

If for no other reason than the heavier nature of the Normal Chicken Stock, we’re going to call it a stock regardless of the amount of meat salvaged from the whole chicken leg I used to get the flavor into it. This recipe is purely for using up bones or bits carved off from the chicken you use on a regular basis, whether it be a whole chicken or leg quarters. You just need stuff with the bones in it.


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Pepperoncini and Prosciutto Frittata

3/26/2019

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AKA the Double P

This is my promise to you. I’m never going to front load you with a bullshit story about sitting down at a perfectly set table with a perfect family reception to a perfect dish. This is a recipe. Here’s your recipe.

Ingredients
  • 10 eggs
  • ¾ cup Shredded parmesan cheese
  • ¼ cup heavy cream
  • Sea salt, ground pepper
  • 1 tbs partially dried basil (or 1 cup fresh)
  • 2 pepperoncinis, finely chopped, destemmed
  • Splash of pepperoncini brine
  • 5 slices of proscuitto, torn by hand or cut into thin horizontal strips
  • 2 tbs butter


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