| 1.67 | tbsp | black pepper |
| 12.5 | lb | chicken thighs |
| 0.62 | cup | Cornstarch |
| 3.33 | tbsp | garlic powder |
| 0.62 | cup | olive oil |
| 3.33 | tbsp | onion powder |
| 1.67 | tbsp | paprika |
| 3.33 | tbsp | salt |
| 5 | lb | tofu |
Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices over the chicken evenly.
Bake chicken in preheated oven for 35-45 minutes. The chicken should reach an internal temperature of 165 degrees.
Vegetarians get pan fried tofu instead:
Press tofu for around 30 mins
Cut tofu in half lengthwise, then cut each piece across into 6 slice.
Dip tofu in cornstarch until lightly coated on each side.
Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. While still hot salt and pepper them and other seasoning like garlic powder, onion powder, paprika etc. (would be nice if extra cheese sauce saved for tofu)
| 4 | pinch | Nutmeg |
| 5.51 | lb | Penne |
| 5.92 | cup | Single cream (approx. 25% fat) |
| 0.66 | lb | Tomato paste |
| 0.66 | lb | Parmesan |
| 0.62 | cup | Parsley |
| 0 | pinch | Salt |
| 0 | pinch | Pepper |
| 0.5 | jar | Tomato pasta sauce |
Cook the pasta according to package instructions (boil a shit ton of water, add lots of salt, add pasta, drain once they are al dente… you know the drill).
Meanwhile, in a large pot, bring the cream to a boil (be careful it boils over quickly), reduce the heat to low and whisk in the tomato puree. Cook for about 5 minutes, or until the cream thickens.
Whisk the cheese into the sauce and season it using salt, pepper and nutmeg.
Add the finely chopped parsley to the sauce and immediately mix the cooked pasta with the sauce and serve immediately.
LACTOSE FREE use regular jar pasta sauce
| 10 | lb | green beans |
| 0.47 | cup | sesame oil |
| 10 | taste | salt |
| 10 | taste | black pepper |
| 30 | clove | garlic |
| 0.83 | tbsp | red pepper flakes (may want to cut down on this) |
| 0.62 | cup | soy sauce |
| 1.25 | cup | brown sugar |
| 0.83 | tbsp | ground ginger |
Preheat oven to 425 degrees. Line a large baking sheet with foil and spray with non-stick cooking spray.
In a medium bowl, toss beans with half of the sesame oil. Season with salt and pepper, to taste. Spread in an even layer on the prepared pan and bake for 10 minutes.
Meanwhile, in a small bowl, whisk together garlic, red pepper flakes, soy sauce, brown sugar, ground ginger and remaining sesame oil.
Remove beans from oven and drizzle sauce over beans. Toss to coat. Return to oven and bake 8-12 minutes more, or until beans are tender and slightly charred. Sprinkle with sesame seeds before serving.
https://letsdishrecipes.com/spicy-roasted-asian-green-beans/