Recipes

A compilation of recipes that our members have come up with, or otherwise decided that should be shared among the membership.

Roasted Greek Potatoes with Assorted Roast Veg

Ingredients

• 8 Russet Potatoes
• 4 Zucchini
• 1 Bell Pepper, Red
• 1 Bell Pepper, Green
• 2 pints Mushrooms, button
• 1 Onion, red or Spanish
• 2 Lemons
• 2 cups Water
• 1 cup Canola Oil
• 7-8 sprigs Rosemary
• 3 heads of Garlic, minced
• Salt, Fresh-ground black pepper, dried oregano (to taste)

Method

1. Preheat the oven to 425 Fahrenheit.
2. Slice potatoes into into wedges, peel on. Slice other vegetables into approximately 1/2 in x 1 in x 1 in pieces.
3. Toss in oil separately with minced garlic, rosemary, salt, pepper, and oregano.
4. Place into baking or roasting dishes, adding a half-cup of water to each batch of potatoes.
5. Roast potatoes for 30 minutes.
6. Add rest of water to potatoes, flip for even cooking. Add vegetable roasting dishes at this time.
7. Roast an additional 30 minutes, minimum.
8. Serve to an appreciative audience.

Cooking notes

Attempt 1: Potatoes were delicious, but didn't achieve "Golden Brown and Delicious" status. Perhaps bump up to 475 next time, or bump minimum time up to 40/cycle.

Half the portions for a side-dish.

Taco Spice 2.0

Panter developed this mixture through experimentation over a year of tweaking. This is the final result; it is smoky, spicy, and piquant.

Ingredients

• 3 tbsp Chili Powder
• 2 tsp Corn Starch
• 2 tsp Smoked Salt
• ¼ tsp Smoked Paprika
• 1 tsp Ground Coriander
• ⅛ tsp Cayenne Pepper
• ½ tsp Black Pepper, fresh ground
• 1 tsp Cumin, fresh ground
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Dried Mexican Oregano

Method

Use one batch of the recipe for 1 lb (~450g) of ground protein (beef preferred, though it also goes well with alternates). Yes, that seems like a lot, but that’s how it goes. Mix with ⅔ cup of water or, for more flavour, stock/bouillon.