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I've been wanting to try this for a while now, and me thinks this is the last time I try it, heh. That was a heck of a lot more work than I thought it was going to be (Tried to use a mixer to help out my broken joints...Nope, that don't work too well, 🤣 ).

Anyway, I was just too sore to think about how I was going to cook all this up, so kind of out of order, missing a few things I wanted to add, and a little overdone in places...Meh! Still tasty.

Things I added to it...

Gnocchi ( Mastering GNOCCHI | How to Make Perfect Potato Gnocchi Pasta, what I used to make the gnocchi).

Zucchini sliced in quarters, and chopped up to about 1/4th inch thick. Onion, garlic, salt, pepper, fresh basil, parsley Rhubarb in place of the lemon, white wine, butter, and grated romano cheese.

My next task will be making an aloo paratha with the left over potatoes made as my herbed potatoes, but that'll have to wait. Pain no likey cleaning right away. So have to wait til the pain subsides. Can't wait, 😆

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Falafel Recipe

• Dried Chickpeas (soaked overnight)
• Ras El Hanout
• Salt
• Pepper
• parsley (optional)

Grind the chickpeas in a food processor until fine but not pastey and let them sit in the fridge for about 15 min. Mix in the spices and optionally herbs. Bring your falafel into shape and deep fry.

Bean Chilli

• Mushrooms finely diced
• Soy Sauce
• Tomato Paste
• Crushed Tomatoes
• Onion, diced
• Garlic, diced
• Black Beans
• White Beans
• Kidney Beans
• Corn
• Vegetable Stock
• Cumin
• Chilli Powder
• Smoked Paprika
• Salt
• Pepper

Fry the mushrooms in the pot until released all the water and until browned, then add a bit of soy sauce.

Add the onions, garlic and tomato paste and fry until fragrant.

Then the crushed tomatoes as well as the vegetable stock and simmer for about 10 min.

Afterwards add the beans and the corn and simmer for a bit more and season.

If the chilli is still a bit to watery then add corn starch to a bit of water and add this slurry to the chilli, bring the chilli to a boil and check the consistency again.

I’ve recently started teaching myself how to cook. I picked a recipe from online and tweaked it slightly. I think it turned out fantastic, but I’m biased. My wife made the biscuits so I unfortunately don’t have the recipe for those!

Beef Stew:

• 1 pound beef chuck - trimmed and cubed
• 1.5 tablespoons flour
• 2 teaspoon garlic powder
• 1/2 teaspoon salt (more to taste)
• 1/2 teaspoon black pepper (more to taste)
• 1.5 tablespoons olive oil
• 2 onion chopped (I used pearl onions)
• 3 cups beef broth
• 1/2 cup red wine
• 1/2 pound potatoes - peeled and cubed
• 2 carrots - cut into pieces
• 2 stalks celery cut into pieces
• 1.5 tablespoons tomato paste
• 1 teaspoon dried rosemary or 1 sprig fresh
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 Cup Peas

1. Combine the flour, salt and pepper, and garlic powder. Toss the beef cubes in the flour mixture 2 ) Heat up the olive oil in a large pot on medium-high. Toss in the beef and onions when hot. Cook until browned
2. Add the beef broth and the red wine, deglaze as you do
3. Stir in all rest of the ingredients, BUT NOT the peas, cornstarch, and water
4. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender. Can take up to 2 hours
5. Mix cornstarch and water together to create a slurry then slowly add the slurry to the boiling stew to reach desired consistency (I like mine thick. You can use less or non if you like it soupy)
6. Lastly stir in the peas and simmer 5-10 minutes before serving

These black bean burgers are amazing! I used Kenjis recipe

Made by shredding potatoes, squeezing the water out and mixing in with some diced onions, egg, flour, nutmeg, salt and pepper. The mixture gets fried in a pan with a good amount of oil.