This is mostly for personal reference so I can have all my go-tos in one place.
Some of these are from my mom or family members and some I found on the internet.


Breakfast

Oatmeal Bake

Lunch

Chickpea Sandwich Filling

Dinner

Vegetarian Chili - Creamy One-Pot Pasta - Red Lentil Curry - Vegan Salisbury Steak - Orzo Soup - Hungarian Mushroom Stew - Chicken Pot Pie

Filipino

Munggo - Tinola - Adobo - Pawksiw - Sinigang

Breads

Naan - Herb Bread - Easy Crusty Bread - Cornbread

Sweets

Gingerbread Cookies - Aunt Dene's Chocolate Chip Cookies - Gran's Brownies


Munggo

Ingredients

  • 1 cup dried mung beans
  • 6 cups water or broth
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • Thumb of ginger
  • 1 tomato (chopped)
  • Handful of greens (spinach or malunggay)
  • Patis (fish sauce) to taste

Instructions

Bring water to a boil in a pot and add mung beans. Simmer for 40 minutes. Check every 15 minutes and add water as needed. Beans are cooked when they are soft and the skin breaks. (It should look like a thick soup.) Once beans are cooked add tomatoes and mash them in. In a seperate pan saute onion, garlic, and ginger until fragrant. Add mixture to pot and let simmer for 10 minutes. Add grees and cover until wilted. Serve over rice.

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Chicken Tinola

Ingredients

  • 2 lbs. chicken
  • Thumb of ginger (minced)
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 3 tbs. patis (fish sauce)
  • 2 cups water
  • 1 chayote squash or 1 small green papapa (chopped and seeded)
  • Handful of greens (bok choy, spinach, or romaine)

Instructions

Saute onions and galirc in pot until translucent on medium heat. Add ginger and fish sauce and stir for 1 min. Add chicken and cook together for 5 minutes. Add chyote/papaya and water. Cover and cook for about 15-20 minutes. Check to see if chicken is cooked through. If so, remove cover and add greens. Cook for another 5-10 minutes. Serve over rice.

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Chicken Adobo

Ingredients

  • 2 lbs. chicken
  • 3/4 cup apple cider vinegar
  • 1/2 cup coconut aminos
  • 2 cloves garlic (minced)
  • 3 bay leaves
  • salt & pepper to taste

Instructions

Sear chicken with garlic and then add vinegar, aminos, bay leaves, salt and pepper. Cover and cook for 45 minutes. Remove cover and cook for 15 minutes until sauce reduces. Serve with rice.

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Salmon Paksiw

Ingredients

  • 2 salmon villet
  • 1/4 cup vinegar
  • 1/4 cup water
  • 1 tsp pepper
  • 2 servings of green beans
  • 1 onion (thinly sliced)
  • 1 clove garlic (minced)
  • 1 thumb ginger (minced)
  • 1 dried bay leaf
  • 1/4 cup coconut milk
  • 2 tsp patis (fish sauce)

Instructions

Combine vinegar, water, onion, garlic, ginger, pepper, green beans, and bay leaf in hot pan. Set pan to low. Cover and let simmer for 5 minutes until liquid is slightly reduced. Pour in coconut milk and fish sauce. Simmer for another 5 minutes until milk slightly curdles. Add salmon. Cover and simmer for 8-10 minutes. Do not over cook fish to retain the fish's moist and creamy texture. Serve with rice.

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Ingredients

  • 2-3 lbs pork ribs chopped into singles
  • 1 onion chopped
  • 1 tomato or handful of lil tomatoes (chopped)
  • 1 packet sinigang tamarind soup mix
  • 16 cups water
  • Veggie of choice (green beans, diakon radish, chinese eggplant, or whatever you like)
  • 1 potato (chopped)
  • Handful of greens (bok choy, spinach, or romaine)

Instructions

Saute ribs in onions until lightly browned. In a seperate large pot boil water and add sinigang packet. Add the pork mix and tomatoes to boiling pot. While that cooks, chop potatoes and veggies then add to pot. Cook on medium heat for 40-60 minutes. Add greens 5-10 minutes before serving. Service with rice. *I like to eat it like a soup. You can also eat it w/o the broth. Both ways are correct.* **If the meat easily comes off the bone you made it right.**

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Ingredients

  • 1 stick butter
  • 2/3 cup sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 tsp baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp salt

Instructions

Preheat oven to 375 degrees. Melt butter and remove from heat. Stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended. Pour into greased pan. Bake fro 30-40 minutes or until it passes the toothpick test.

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Wet Ingredients

  • 1 cup butter
  • 1 TBS ginger
  • 1 tsp cloves
  • 1 cup sugar
  • 2 tsp cinnamon
  • 1/2 cup dark corn syrup or molasses

Instructions

Mix together butter and sugar. add other ingredients, mixing after each addition.

Dry Ingredients

  • 4 cup flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking soda

Instructions

Mix dry ingredients together and add to above. Let mixture chill for 1 hour. Roll out on floured surface 1/4" thick. Bake at 350 for 8-10 minutes.

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Ingredients

  • 1/2 c. sugar
  • 1/2 c. brown sugar
  • 1 stick butter
  • 4 eggs
  • 4 tsp. baking powder
  • 2 tsp. salt
  • 1 tsp. cinnamon
  • 2 c. milk (regular or oat)
  • 6 c. oatmeal
  • 1 c. dried cranberries, chocolate chips, apples, nuts or whatever toppings are in house

Instructions

Preheat oven to 350. Mix first 4 ingredients until smooth. Add rest of ingredients in order. Mix well. Pour into greased 9x13 pan. Bake for 30 minutes or until light brown on the top. Serve warm with milk.

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Ingredients

  • 1 package sausage (quartered) *veg or whatever*
  • 1 large red pepper (diced)
  • 1/2 large onion (diced)
  • 6 cups chicken stock
  • 1 can navy beans
  • 2 handfuls of spinach
  • juice from 1/2 a lemon
  • 1/2 cup orzo (uncooked)
  • salt, pepper, other spices to taste
  • Instructions

    Saute pepper and onions in a large pot over medium heat until soft. Add sausage and cook until beginning to brown. Add chicken stock and beans. Bring to a boil. Add orzo and simmer for 10-15 minutes. Add spinach a couple minutes before serving. Remove from heat and squeeze in lemon juice.

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Ingredients

  • 2 cup flour
  • 3/4 cup sugar
  • 1 tsp salt
  • 1 tsp soda
  • 1 tsp vanilla
  • 1 cup crisco
  • 1 TBS honey
  • 2 eggs
  • 1/2 cup brown sugar
  • 1 bag of chocolate chips
  • 1 cup chopped pecans

Instructions

Mix all ingredients together - and yes, I use my hands. Bake at 350 degrees until golden brown - about 12 minutes.

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Ingredients

  • 1 stk melted butter
  • 1 cup sugar
  • 4 TBS cocoa
  • 2 eggs
  • 2/3 cup flour
  • 1 tsp vanilla extract
  • 1 cup nuts
  • Instructions

    Bake at 350 for 30 minutes.

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Ingredients

  • 1 can garbanzo beans, drained and rinsed
  • 1 stalk celery, chopped
  • ½ onion, chopped
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill weed
  • salt and pepper to taste

Instructions

Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise, lemon juice, dill, salt and pepper to taste.

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Ingredients

  • 1 tablespoon olive oil
  • ½ medium onion, chopped
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 2 stalks celery, chopped
  • 2 green bell peppers, chopped
  • 2 jalapeno peppers, chopped
  • 3 cloves garlic, chopped
  • 2 (4 oz) cans chopped green chile peppers, drained
  • 2 (12 oz) packages vegetarian burger crumbles
  • 3 (28 oz) cans whole peeled tomatoes, crushed
  • ¼ cup chili powder
  • 1 tablespoon ground black pepper
  • 2 (15 oz) can kidney beans, drained
  • 1 (15 oz) can black beans
  • 1 (15 oz) can whole kernel corn

Instructions

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.

Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

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Ingredients

  • 2 cups shredded cooked chicken
  • 1 stick butter
  • 1 small onion, chopped
  • 1/2 cup all purpose flour
  • 2 cups broth
  • 1/2 cup heavy cream or 1 cup milk
  • 2 cup veggies (carrots, celery, peas, mushrooms, cooked potato, whatever)
  • 2 pie crusts
  • 1 large egg
  • season to taste (thyme, garlic powder, salt, pepper, etc)

Instructions

-In a large pot over medium high heat, melt butter.
-Add onions and cook just until soft and translucent, about 3 minutes. Add in flour, stir and cook for about 30 seconds.
-Slowly add in chicken broth while stirring to prevent lumps. Then add in heavy cream and seasoning. Stir to combine and bring to a boil.
-Once boiling and thickened, turn off heat. Add in chicken and veggies. Gently stir to combine.
-Pour into pie pan lined with a pie crust, top with second pie crust and crimp edges. Cut vents into top crust.
-Make an egg wash with 1 large egg mixed with 1 tsp water and with a pastry brush, brush top of pot pie.
-Bake in a preheated 375F oven for 45-60 minutes or until golden brown.
-Remove from oven and let rest 5-10 minutes before serving.

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Ingredients

  • 1 onion (chopped)
  • 3 garlic cloves (minced)
  • 1 TBS tomato paste
  • 1 pint grape tomatoes (halved)
  • 2 1/2 cup vegetable broth
  • 1 can coconut milk
  • 16 oz penne pasta
  • handful of spinach
  • 1/3 cup nutritional yeast

Instructions

Saute onions in a hot pan. Add garlic and tomato paste. Stir in tomatoes and seasoning. Add broth, milk, and pasta. Simmer for 10 minutes. Stir in spinach and nutirional yeast.

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Ingredients

  • ⅔ cup (160 mL) lukewarm water (water needs to be at 100-110ºF)*
  • 2 teaspoons organic cane sugar
  • 1 ½ teaspoons active dry yeast
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon fine sea salt
  • ¼ teaspoon baking powder
  • 1 tablespoon grapeseed oil or neutral-flavored oil of choice, plus more to oil your hands
  • 3 to 4 tablespoons finely chopped cilantro (optional but recommended)

Instructions

-In a medium bowl, combine the lukewarm water and sugar and stir until dissolved. Add the yeast and whisk for about 15 seconds until well incorporated. Rest for 15 minutes to activate the yeast – it will turn a bit foamy and frothy.
-Meanwhile, sift the flour, salt, and baking powder in a large bowl.
-Knead the dough. Add the yeast mixture and 1 tablespoon of oil to the flour. Stir to combine with a fork. When the dough is shaggy and you can no longer stir it with a fork, transfer it to a clean work surface and oil your hands well.
-Start kneading the dough with your hands, oiling your hands several times as you go. The dough will be very sticky and stick to the surface and your hands during the first few minutes, but as you continue kneading, it will stop sticking and become soft, elastic, and pliable. The kneading process should take 4 to 6 minutes.
-Rest the dough. Oil a large bowl, add the dough ball to the bowl, and coat it with a bit of oil on all sides. Cover the dough with a clean dish towel. Rest in a warm, draft-free place for 90 minutes (up to 4 hours), until the dough rises and at least doubles. I place it in my oven with the pilot light on. If it’s summer or you live in a warm climate, the counter works great.
-Once the dough has risen, lightly punch the dough to release the air. Briefly knead the dough with your hands into a ball until smooth and tacky (it shouldn't stick to your hands).
-Divide the dough. Using a pastry cutter, divide the dough into 8 equal portions. Use your hands to roll the dough into 8 balls.*** Transfer the balls to a sheet of parchment paper and spread them apart to prevent sticking. Cover with a dish towel and rest for 10 minutes to “proof” the dough.
-Preheat the pan. Open nearby windows, as it may get smoky. Heat a large cast-iron skillet (or an iron tawa pan**) for which you have a large enough lid over medium-high heat until it's nearly smoking, at least 5 minutes.
-Roll out the naan. Using a rolling pin, roll each piece of dough into a oval shape, about 8 inches long long and 5 inches wide at its widest point (20 cm x 13 cm). Roll the naan almost as thinly as you can.
-Add the cilantro and water the back side. Sprinkle each naan with a bit of chopped cilantro. Roll the rolling pin once over the dough to get the cilantro to stick.
-Dampen your hands using the water bowl and flip the naan onto its back side. Pat a small amount of water all over the back side of the dough (this will help the naan stick to the pan).
NOTE: Cover the remaining dough balls while you roll each nan.
-Cook the naan. Dampen your hands again and pick up the naan and carefully place it in the hot skillet, watered side facing down. Once you see bubbles all over and the edges start to dry out (45 to 60 seconds, depending on heat level), flip the naan. Now cover the skillet with the lid and cook for 30 to 40 seconds. When it’s done, parts of the dough should look almost raw and doughy, with some parts charred.

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Ingredients

  • 1 cup plus 2 tablespoons water
  • 2 tablespoons butter, softened
  • 3 cups bread flour
  • 2 teaspoons chopped fresh sage leaves
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons dry milk
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons bread machine yeast

Instructions

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

NOTES: No fresh herbs available? Substitute 1/2 teaspoon each dried sage and thyme leaves and 1 teaspoon each dried basil and oregano leaves for the fresh herbs. To make into croutons slice bread into small squares, toss in olive oil, and bake at 400 for 15 minutes.

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Ingredients

  • 4 cloves garlic, minced
  • 2 inch piece of fresh ginger, peeled and minced or grated
  • 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
  • 1-2 serrano peppers, diced (see recipe note below on spice level)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon)
  • 2 teaspoons curry powder
  • 1 teaspoon garam masala
  • Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end)
  • Freshly cracked black pepper to taste
  • 1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker)
  • 2 cups (480 mL) low-sodium vegetable broth
  • 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)
  • 1 (13.5-ounce/400 mL) can full-fat coconut milk
  • 3 tablespoons unsweetened creamy almond butter
  • 1/2 a small lemon, juiced
  • 1/2 cup (~8g) fresh cilantro, roughly chopped

Instructions

-Rinse the lentils in cold water until the water runs clear.
-Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
-Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
-Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
-Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
-Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
-Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

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Ingredients

  • 2 tsp butter
  • 2 cup chopped onions
  • 1.5-2 lbs fresh sliced mushrooms
  • 1 tsp salt
  • 2-3 tsp dried dill weed
  • 1 tbsp pakrika
  • 2 tsp lemon juice
  • 3 tbsp flour
  • 2 cup water
  • 1 cup milk at room temp
  • 1/2 cup sour cream
  • black pepper to taste

Instructions

Melt butter in Dutch oven or large sauce pan. Add ions and sautee ~5 min. Add mushrooms, salt, dill, and paprika. Stir well and cover. Cover ~15 min, until mushrooms tender. Stir occasionally. Stir in lemon juice. Spinkle in flour and stir constantly. Cover 5 minutes over med-low heat. Add water, cover for 10 minutes, stiring often. Stirl in milk and add salt and pepper to taste. Whisk in sour cream and heat gently. (Don't boil after adding sour cream.) Serve hot.

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Instructions

Mix 1.5 cups lukewarm water with 1 tbsp sugar, stir to dissolve
Add 3/4 tsp active dry yeast, stir, let sit for 15 min.

Mix ~3 cups flour + 2 tsp salt
Add water + yeast mix, stir to combine until you have a shaggy dough.
Cover the bowl with a kitchen towel or plastic wrap.
Allow dough to rise for 6-10 hours.
Lightly flour some parchment paper and turn dough out onto it. Fold it over itself at least once and shape into a round ball. cover and let sit for 1 hour.

Either bake in a Dutch oven or on a pizza stone.
Preheat oven and cooking service (dutch oven or stone) to 450F.
Transfer the loaf (+ parchment paper) to the dutch oven or pizza stone.
If using a pizza stone throw 4-5 ice cubes onto your loaf.

Bake times

Pizza stone: 20-3 mins
Dutch oven: cover and bake 20 min. then uncover and bake 15 mins.

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