42nd Recipe Street

Source: Me!

1 1/2 C Water

1/2 t Salt

1 C teff

Maple Syrup, to taste

Cocoa Powder, to taste

Unsweetened Coconut, to taste

 

Rinse and drain teff. Combine water, salt, and teff in a sauce pan. Cover and cook for 15-20 minutes or until water is absorbed. Remove from heat and let sit covered for 10 minutes.

 
Source: https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/

8 C Various Veggies, Chopped
Note: I like Carrots, Potatoes, Celery, Onion, Peas, Corn, Turnips, etc. You do you.

1 1/2 C Water

1/3 C (2.8 oz) Olive Oil

1/3 C White Whole Wheat Flour (regular whole wheat works too)

1 t salt

1/2 t Pepper

1/2 t Celery Salt

1/2 C Milk

2 Cans Chickpeas, drained and rinsed

1 Double Pie Crust

Chop veggies and put in a large dutch oven. Add the water. Cover and simmer until the veggies are tender, about 15-20 minutes. Drain and reserve vegetable broth.

Heat olive oil on medium heat, then add flour. Mix well and cook flour a few minutes to take off the raw edge. Slowly add milk and vegetable broth, a little at a time, to make a sauce. Stir in veggies and chickpeas. Mix well. If it's a bit too thick for your personal preference, add a little more water or milk to thin it out.

Place the veggie pot pie mixture in the bottom pie crust. Cover with the top crust and seal edges. Cut a few slits for steam to escape. 

Bake in a 425F oven for about 30-35 minutes or until golden brown. 

1 (1 lb bag) Black Beans

6 C Water 

2-3 Garlic Cloves 

1 Bay Leaf 

1 T Salt

Pick through beans and rinse well. Combine all ingredients except salt in the slow cooker. Cook on high for 3-4 hours or until they are soft. Stir occasionally. 30 minutes before the beans are done, stir in salt.

 

Source: Derik

Brine
16 C Water
3/4 C Kosher Salt
2 T Minced Garlic
2 t Ground Black Pepper
2 T Worcestershire Sauce
2 T  + 2 t Brown Sugar

Seasoned Meat Tenderizer, to taste

Garlic Powder, to taste

Ground Black Pepper, to taste

Warm up the water to make dissolving sugars and salt easier.  Once brine has cooled combine with chickens in a food safe container. Let sit in fridge over night.

Set smoker to 275F with Lumberjack Competition Blend (Maple, Hickory, Cherry) pellets. Remove chickens from brine, rinse well, and pat dry.

Season chickens generously and place in preheated smoker. Cook time is between 2-3 hours. Pull off the smoker at 170F and let rest for 10 minutes.

 
Source: https://www.allrecipes.com/recipe/75604/bulgur-wheat-with-dried-cranberries/

2 C Chicken Broth

1 C Dry Bulgar Wheat

1 T Butter

Dried Raisins or Cranberries, Optional

Bring chicken broth to a boil in a pot. Mix in Bulgar and butter. Cover pot and simmer for 15 minutes. Fluff with a fork and mix in raisins or cranberries if desired.

 
Source: https://www.allrecipes.com/recipe/240784/easy-coleslaw-dressing/

1/2 C Mayonnaise

2 T Sugar

1 1/2 T Lemon Juice

1 T Vinegar

1/2 t Black Pepper

1/4 t Salt

1 (16 oz) PKG Coleslaw or Chopped Cabbage

Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy. Stir in coleslaw and chill.

 
Source: https://www.allrecipes.com/recipe/39544/garden-fresh-tomato-soup/

2 (28 oz) Cans Chopped or Whole Tomatoes OR
4 Cups Chopped Fresh Tomatoes

1/2 Onion, Chopped

1 Pinch Cloves

2 C Chicken Broth

2 T Butter

2 T Flour

1 t Salt

2 t Sugar

Chop and puree the vegetables (or you can do this at the end with a food process/immersion blender). Combine the tomatoes, onion, cloves, and chicken broth. Bring to a boil and simmer for 20 minutes. 

Melt butter over medium heat. Stir in the flour to make a roux and cook for about 3 minutes or until medium brown. Gradually whisk in 1 ladle of tomato mixture at a time, so that no lumps form. After 5 or 6 ladles, stir gravy mixture into tomato mixture. Season with salt and sugar to taste.