Skillet Barbecue Beans

Adapted from https://rachaelray.com/blogs/recipes/skillet-barbecue-beans-recipe

Ingredients

• 4 slices bacon, finely chopped
• 1 onion, finely chopped 
• Salt and pepper
• 2 large cloves garlic, finely chopped
• Two (15oz) cans of pinto beans, drained and rinsed (1 cup or 0.5 lb dried beans)
• Enough barbecue sauce to cover beans, about 1/2 cup
• Chopped scallions, for topping

Procedure

• Render bacon for 2 to 3 minutes. 
• Add onions, season lightly with salt and heavily with coarse black pepper, and soften a few minutes
• Add garlic and stir a minute. 
• Add beans. 
• Add enough barbecue sauce to coat beans.
• Garnish with scallions.

BBQ Chicken Drumsticks

 Ingredients

• Chicken drumsticks
• Paprika
• Oregano
• Onion Powder
• Garlic Powder
• Kosher Salt
• BBQ Sauce

Procedure

1. Cut 1-2 slits in each drumstick for faster cooking.
2. Combine the herbs, spices, and salt and rub thoroughly onto the meat.
3. Allow to marinate overnight, if possible.
4. Preheat convection oven to 325 degrees Fahrenheit.
5. Bake for 25 minutes.
6. Remove from oven and brush BBQ sauce all over. 
7. Flip to the side that hasn't been on top and bake for another 20 minutes (but check at the 15-minute mark).

Notes: 9 drumsticks fit well in our convection toaster oven.

Sun-Dried Tomato and Cannellini Bean Salad

Source: https://www.asaucykitchen.com/cannellini-bean-salad/ 

Ingredients

• 1 can of 15 oz cannellini beans, drained and rinsed
• 1/4 cup red onion, diced
• 1/2 tsp minced or grated garlic
• 1/8 cup sun dried tomatoes, packed in oil
• 1/8 cup pinenuts
• 1/8 cup fresh basil, loosely packed and slices
• 3/8 tsp crushed red pepper flakes
• 1/4 tsp ground black pepper
• 1/4 tsp sea salt + more to taste
• 1/2 Tbsp red wine vinegar
• 1/2 Tbsp oil from jar of sun dried tomatoes
• 1 oz feta, crumbled (optional)

Procedure

• Combine all ingredients in a large bowl. 
• For best flavor, cover and let marinate in fridge for about 30 minutes.

Black Pepper Beef Stir Fry (黑椒牛柳)

 Sourced from: https://redhousespice.com/black-pepper-beef-stir-fry/

I tried making this with 1 lb of meat, and it ended up being too much for two people. 12 oz looks about right. I cooked the onions for a few minutes longer before adding the beef with some extra Shaoxing wine. I also forgot to add ginger to the marinade, but the dish was really delicious. May be worthwhile experimenting with reducing the cornstarch, but since I was using 1 lb of meat, I rounded up to 1.5 tsp (instead of 1.33 tsp) cornstarch for both the marinade and the sauce, and that may have led it to feel extra gluey. However, it seems weird to add cornstarch two separate times - maybe experiment with only having it in the marinade.

INGREDIENTS

For the marinade

• 12 oz flank or skirt steak, 12oz 
• 1 tsp cornstarch
• 1 tsp Shaoxing rice wine
• 1 tsp light soy sauce
• 1 tsp sesame oil
• 1 tsp ginger, julienned

For the sauce

• 3 tbsp oyster sauce
• 1 tsp light soy sauce
• 1 tsp freshly ground black pepper
• ¼ tsp sugar
• 1 pinch salt
• 1 tsp cornstarch
• 3 tbsp water

You also need

• 2 tbsp cooking oil
• 1 onion, julienned
• ½ red bell pepper, julienned

INSTRUCTIONS

• Slice the beef into strips (against the grain). Mix with the ingredients for the marinade. Leave to rest for 10 minutes.
• Mix all the ingredients for the sauce then set aside.
• Heat up the oil in a wok over high heat. Sear the marinated beef until it turns brown (should still be pink inside). Transfer it to a separate plate.
• Add onion and pepper to the remaining oil in the wok. Cook for a minute or so.
• Put the beef back into the wok. Stir fry for another 1-2 minutes until the beef is fully cooked.
• Pour in the sauce. Stir until it becomes thick enough to coat the beef and vegetables nicely.
• Sprinkle more ground black pepper for more intense flavour (optional). Serve hot with steamed rice.

French Toast

Source: https://www.foodnetwork.com/recipes/robert-irvine/french-toast-recipe-1951408

Ingredients

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons sugar
• 4 tablespoons butter
• 4 eggs
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 8 slices challah, brioche, or white bread
• 1/2 cup maple syrup, warmed

Procedure

• Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. 
• In a 10-inch or 12-inch skillet, melt butter over medium heat. 
• Dip bread in egg mixture. 
• Fry slices until golden brown, then flip to cook the other side. 
• Serve with syrup.

Beef Chili

Adapted from https://www.thewholesomedish.com/the-best-classic-chili/

Ingredients

• 1 tablespoon cooking oil
• 1 yellow onion, diced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 Tbs minced garlic
• 1 lb ground beef
• salt, to taste
• 1.5 Tbs paprika
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1 Tbs dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp ground black pepper
• 2 tablespoons granulated sugar
• 2 tablespoons tomato paste
• 1.75 cups beef broth
• 15 oz can petite diced tomatoes
• 16 oz can red kidney beans, drained and rinsed
• 1/2 cup of pasta sauce or tomato sauce

Procedure

• Heat large soup pot over medium-high heat, add cooking oil, then add onion, celery, carrots, and garlic. Cook for 5 minutes, stirring occasionally.
• Add the ground beef to the pot. Break it apart with a wooden spoon and add salt to taste. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
• Add the spices, herbs, sugar, and tomato paste. Stir until well combined.
• Add the broth, diced tomatoes (with their juice), beans, and tomato sauce. Stir well.
• Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
• Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Chicken Pot Pie Soup

Adapted from https://www.spendwithpennies.com/chicken-stew/

Ingredients

• 2 Tbs cooking oil
• 1.5 lbs chicken thighs
• 2 carrots, diced
• 1 onion, diced
• 2 stalks celery, diced
• 3 Tbs flour
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/4 tsp dried sage
• salt and pepper, to taste
• 3 cups potatoes, diced (can be combo of sweet potatoes and regular potatoes or just the latter)
• 1/4 cup white wine
• 4 cups chicken broth or chicken stock
• 1 cup peas
• 1/2 cup heavy cream (or substitute 2 Tbs butter and 3/8 cup whole milk)

Procedure

• In a large pot or dutch oven, brown chicken in cooking oil. Remove from pot and set aside. 
• Saute onion, carrot and celery for about 3 minutes, or until onion is slightly softened. 
• Stir in flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
• Add potatoes, white wine, browned chicken, and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes. Take out the chicken mid-way, shred, and return to pot.
• Stir in peas and cream. Simmer an additional 10 minutes uncovered.