Italian Ground Pork with Greens and Cannelini Beans

Cleaning The Fridge

Listen to Chef G get maybe just a little punchy while cleaning the fridge. Keeping your fridge stock up-to-date and organized is something that gets away from everyone at one point or another, but a clean fridge will make your hobby home cooking so much easier and more pleasant. Chef G floats a bold philosophy on food waste in a less-than-perfect wording, so let's put it down here in more detail: Food can be wasted before it is thrown out. Strive to use everything you have before it goes bad; but when you just know that tomato paste is past its prime, understand that it is not the act of putting it in the garbage that wastes it. A clean fridge beats a guilty fridge. Other tips: Start your work with an empty sink, trashcan, and dishwasher. Approach the fridge with a "must-do" attitude. Make the event comfortable, whatever that means to you. Pull up a chair, put on a movie, wear gloves or sunglasses, or call a friend. Screw top containers are the GOAT for keeping food fresher, longer. Bonus mini-recipes: Slow cooker pulled pork 1. Brown pork shoulder on all sides in a very hot skillet 2. Place pork shoulder into slow cooker on low with the fat cap on top 3. Include any sauces, broths, spices, aromatics you like 4. Cook for at least 8 hours or until the pork falls apart when prodded. Bang Bang Sauce ingredients list 1. Mayo 2. Sriracha 3. Chili sauce 4. Rice vinegar Peanut Sauce ingredients list 1. Peanut butter 2. Soy sauce 3. Minced garlic 4. Chili to taste 5. Ginger 6. Hot water 7. Combine in a jar in order, seal and shake. Kimchi Pancake 1. Chop 1/2 cup kimchi into bite-sized pieces and place in a mixing bowl 2. Add additional ingredients such as cooked bacon or chopped mushrooms 3. Add 1 egg and stir, coating evenly 4. Slowly mix in flour until the mixture reaches a batter consistency 5. Fry on a high heat skillet until the bottom is solid 6. Flip the pancake and allow the other side to fry 7. Spread equal parts barbecue sauce and sriracha on top You can see more about Don't Watch Me Cook at dreamamoeba.com

Green Curry

Green Curry Equipment Large high walled pan with lid Knife Small spatula Optional: Kitchen scale Ingredients Green curry paste .5 lb King Oyster Mushroom 10 oz. Extra Firm Tofu 1 large Zucchini 2 cups of Cauliflower florets 1 can of coconut milk 1 bundle of glass noodles Instructions 1. Cover dried glass noodles with water to rehydrate 2. Heat oil in pan to low medium (around 4) 3. Slice king oyster mushrooms into half moons, quarter inch thick. Place flat in pan and allow to brown, flipping eventually to color both sides. 4. Tear or slice cauliflower into small florets. Toss cauliflower into pan and cover immediately. Lower heat to 2. Stir cauliflower occasionally to prevent burning. 5. Press tofu to drain excess water. Slice tofu into small cubes. Set aside for now. 6. Lower heat to minimum and create an empty space on the pan to place the curry paste in a flat even layer. Allow curry paste to warm for a few minutes. 7. Slice zucchini into quarter wedges, a bit thicker than the mushrooms. Set aside for now. 8. Add tofu to pan. Mix curry paste onto the mushrooms, cauliflower and tofu. 9. Pour in coconut milk, mix to blend the curry paste and coconut milk. Cover pan and raise to a simmer. 10. Drain the noodles and cut them to your desired length. Add noodles to pan and stir in. 11. Add zucchini to pan. Let simmer covered until ready to serve

Italian Ground Pork with Greens and Cannelini Beans

Italian Ground Pork with Greens and Cannelini Beans Equipment: Wide, deep pan (about 12 inches wide, with high walls) Ingredients: * 1 lb. Spiced Italian Pork Sausage (Ground) * Half Box of Baby Bella Mushrooms * 3-4 Leaves of Collard Greens * 1 Can of Cannelini Beans Seasoning recommendations: * Pepper * Garlic (Sliced, Dehydrated, or Powdered) * Blackening * Nutritional Yeast * Italian spices Potential Additions: * White onion * Fresh Garlic * A light, fragrant, cheese such as parmeasan. 1. Heat pan to medium high, with oil (or not, the pork has fat in it) 2. Place spiced ground pork in pan whole and let brown on one side 3. Slice the collard greens' leaves into small strips, slice the stems into small chunks. Rinse collard greens and let dry 4. Flip pork to other side and let brown. Break the pork up into small chunks, or even smaller grains if desired. Use this step to check the done-ness of the pork. If it's cooked through, you may consider removing the pork from the pan at this point to open up space to cook the rest of the ingredients. 5. Add collard greens to pan, stirring occasionally 6. Stem, rinse, dry, and slice the mushrooms and stems. Leave the mushrooms in larger slices (think cartoon pizza topping). Add mushrooms to pan and let brown. 7. Once mushrooms are browned, open can of cannelini beans and pour contents into pan, including liquid. If you removed the pork in step 5, return it to the pan now. 8. Add additional seasonings and mix. 9. Lower temperature to a simmer and let the liquid from the can cook off somewhat, until creamy.

Split Pea Soup

This recipe includes extra notes that divert from how I did it in the episode, but that's part of the experience of cooking. After every dish you make, you'll have ideas of how it could be better. Write those down and keep them in mind for next time! Split Pea Soup inspired by Monggo Bean soup 2 cups of split green peas 6 cups of chicken broth (I used 1 box and 2 cups water) 1 tablespoon of ginger (Ginger paste is an appropriate substitute, you'll want to use quite a bit) 13.5 oz (1 can) of coconut milk 1 medium white onion 2 or more! cloves of garlic Additions: 1/2 pound of bacon (optional) Collard Greens (Optional) Pour chicken broth and water into a pot, bring to a low boil Add split green peas to the boiling liquid Cover and let cook Fry bacon in a pan, aiming for well-cooked or crispy Dice onions and garlic, grate ginger. Lower heat to 3 or so and add onions, and garlic and ginger until soft and fragrant, about 3 minutes This is a good place to add additional seasonings Remove bacon, dice. Add bacon and onions to soup Prepare collard greens: Separate leaves from stalks, discard stalks. Dice collard greens (Quick method: Roll up leaves lengthwise, cut lengthwise. Roll leaves 90 degrees and cut lengthwise again. Turn leaves horizontal and slice evenly) Add to soup Let the soup simmer until stirring causes peas to break apart Just before serving, stir in the coconut milk. Post-Recipe notes: In the episode, I mentioned adding chili powder and nutritional yeast to the soup-- as I said, this will affect the color, but also add a lot of good flavor. If you're not using bacon-- or just like a lot of salt-- add salt. Black pepper is a great addition as well. When eating this through the week, I found that dicing up one thai bird chili per serving added some much-welcomed heat. Experiment with your own seasoning additions!

Simple Stovetop One-Pan Chili

Thank you for downloading the inaugural episode of Don't Watch Me Cook. Just as you're beginning your journey as a hobby home cook, I am beginning my journey as a hobby home podcaster. The first things we make may not be michelin-star worthy, but sometimes you've just got to be bold. Today's recipe is a simple stovetop one-pan Chili. Equipment 13" high wall ceramic pan Ingredients 1 lb ground pork 1 lb ground beef 1 Can of pinto beans 1 Can of kidney beans 1 Can chipotle in adobo (or more) 1 White onion 1 Can tomato paste 2 small zucchini squash Spices Mexican oregano Cumin Coriander Chili powder Or experiment with your own spices, or a pre-mixed blend Steps: Add ground beef and pork to pan on high heat Brown on all sides, then chop into small chunks Season well with chili blend While the meat is cooking, dice white onion and add it to meat Add contents of can of chipotle in adobo, including the sauce You can remove the peppers before serving, or remove, slice, and re-add for more heat Add in tomato paste, stir so the sauces cover everything Add kidney beans with juice, stir, and cover pan Slice each zucchini squash vertically into four spears, then cut horizontally into quarter-inch wedges. You can pre-cut the zucchini in half horizontally to make slicing the spears more manageable. These can be added about five minutes before serving, they don't need to cook much. Add the pinto beans, cover the pan Lower heat to very low simmer Let simmer for twenty minutes (or more) (or less.) Don't forget the zucchini! Fun additions: Unsweetened pumpkin puree. If you put that in, you can add a little cinnamon for more pumpkin fun.