Cleaning The Fridge
Don't Watch Me Cook
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...
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Green Curry
Don't Watch Me Cook
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...
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Italian Ground Pork with Greens and Cannelini Beans
Don't Watch Me Cook
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. Heat pan to medium high, with oil (or not, the pork has fat in it) Place spiced ground pork in pan whole and let...
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Split Pea Soup
Don't Watch Me Cook
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)...
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Simple Stovetop One-Pan Chili
Don't Watch Me Cook
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...
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PRIMER: Don't Watch Me Cook
Don't Watch Me Cook
A brief explanation of what we're doing here.
info_outlineGreen 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