Salisbury Steak:

• ½ onion (grated fine)
• ½ C panko breadcrumbs or ⅓ C ordinary breadcrumbs
• 1 LB ground beef
• 2 garlic cloves (minced)
• 1 egg
• 2 TBS ketchup
• 1 beef bouillon cube (crumbled)
• ½ TSP Worcestershire sauce
• 3 TSP dijon mustard or 2 TSP dry mustard powder

Gravy:

• 1 TBS olive oil
• 2 garlic cloves (minced)
• ½ onion (finely chopped)
• 5 OZ mushrooms (sliced)
• 2 TBS butter
• 3 TBS flour
• 2 C beef broth / stock
• ½ C water
• 2 TSP dijon mustard
• 2 TSP Worcestershire sauce
• Salt and pepper

Salisbury Steaks:

1. Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
2. Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit “pasty” which will ensure your patties hold together well.
3. Divide into 5 and pat very firmly into oval patties around 3/4″thick.

Cooking and Gravy:

1. Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove onto plate.
2. If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
3. Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
4. Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
5. Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
6. Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
7. Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
8. Serve salisbury steaks topped with the mushroom gravy. Sprinkle with a bit of parsley if desired.

Yields 5 servings.

Calories:286cal | Carbohydrates:15g | Protein:25g | Fat:13g | Saturated Fat:5g | Cholesterol:101mg | Sodium:651mg | Potassium:678mg | Fiber:1g | Sugar:4g | Vitamin A:225IU | Vitamin C:3.2mg | Calcium:42mg | Iron:3.4mg (19%)

https://www.recipetineats.com/salisbury-steak-with-mushroom-gravy/

• 300 GR (10½ OZ) fettucine or tagliatelle
• 30 GR (1 OZ) butter
• 1 MED onion (diced)
• 300 GR (10½ OZ) prosciutto cotto or cooked ham (diced into ½” pieces)
• 150 GR (5 OZ) peas, fresh or frozen
• 250 ml (8 fl OZ) heavy cream
• 3 MED eggs
• 100 GR (3½ OZ) Parmesan cheese (grated)
• Freshly ground black pepper

1. Bring a large pot of water to a boil, salt it generously, and cook the pasta according to the instructions on the package. Reserve 250 ml (1 cup) pasta water before draining.
2. Meanwhile, melt the butter in a large pan and fry the onion for 1-2 minutes until it softens. Add the ham and cook for 3-4 minutes until it changes colour a bit.
3. Next, add the peas to the pan and cook for 3-4 minutes or until tender (might take longer if using fresh peas). In a separate bowl, whisk the eggs and grated Parmesan.
4. Pour the cream over the ham and peas mixture and continue to cook for 2-3 minutes until the sauce thickens. Stir in a bit of pasta water, then transfer the drained pasta to the pan. Toss it well to cover in sauce and turn off the heat.
5. Pour the egg and parmesan mixture over the pasta and toss immediately and thoroughly. Season with plenty of freshly ground black pepper and serve immediately, with extra grated Parmesan on top if you want.

Yields 8 servings.

Calories: 378 | Total Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Unsaturated Fat: 9g | Cholesterol: 165mg | Sodium: 1099mg | Carbohydrates: 16g | Fiber: 2g | Sugar: 3g | Protein: 24g

https://skinnyspatula.com/pasta-alla-papalina-ham-peas-pasta/

For The Marinade:

• 4 TSP paprika
• 4 TSP cumin
• 2 TSP garlic powder
• 2 TSP onion powder
• 2 TSP allspice
• 2 TSP ground tumeric
• 2 TSP kosher salt
• ½ TSP ground cinnamon
• ½ TSP freshly ground black pepper
• ⅛ TSP cayenne
• 4 TBS extra virgin olive oil

For The Sausage:

• 4½ LBS boneless skinless chicken thighs (sliced into long strips)
• 1 LB pork fat (sliced into long strips)
• 31 OZ canned chickpeas (drained and rinsed)
• 43 GR (~2 C) fresh parsley
• 10 cloves garlic
• 2 TSP salt
• 1 TSP black pepper

1. Combine the spices and oil of the marinade and mix into a paste. Place the chicken in a large bowl. Add the marinade to the chicken and mix with gloved hands to coat evenly. Cover with cling wrap and refrigerate overnight (at least 4 hous).
2. Re-mix the marinaded chicken to ensure seasonings and juices are evenly distributed, then arrange the the chicken and pork fat strips in a single layer on a half-sheet pan covered in cling wrap and par-freeze. While waiting for the chicken and pork fat to firm up, set up your grinder. Once the chicken and pork fat have firmed up (but not frozen all the way), grind on a coarse setting.
3. Coarsely mince the garlic and sautee. Put the chickpeas, sauteed garlic, fresh parsley, salt and pepper in a food processor and pulse to break the chickpeas into breadcrumb sized bits. Add to the ground chicken and mix well.
4. If desired fry off a small patty of the sausage meat to check seasoning, then adjust seasoning accordingly.
5. Cover the mixture and place in the fridge for 4 hours or overnight to allow the texture and flavors to improve.
6. Stuff sausage into casings using your preferred method taking care to pop air bubbles and not to over-stuff the casings. Twist into links. If using collagen casings, place on a sheet pan and allow to rest in the fridge overnight to allow the casings to hydrate properly. Divide into individual links. If freezing for storage, first freeze individually on a sheet pan, then wrap tightly in foil (or vacuum-seal).

Yields 25-30 sausages.

Ingredients:

• 1 onion (chopped)
• 2 OZ butter
• 1 TSP vegetable oil
• 3¼ TSP smoked paprika
• 10 OZ button mushrooms (sliced)
• 1½ LB pork loin steaks (thinly sliced)
• 2 TBS vegetable oil
• 1¼ C full fat sour cream
• ¼ TSP salt
• ½ TSP black pepper
• 2 TSP lemon juice
• Salt
• 2 TBS fresh parsley (finely chopped)

Noodles:

• 14 OZ pappardelle (see note 4)
• 1 TBS salt
• 2 OZ butter

Cooking the pasta:

1. Bring a large pan of water to the boil. Add the salt and then cook the pappardelle as per the packet instructions.
2. When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.

For the sauce:

1. Add 1 tablespoon of the oil to a large frying pan and heat until very hot.
2. Add half of the pork and stir fry for about a minute. Transfer this to a plate.
3. Add the remaining tablespoon of oil and cook the other half of the pork, again for 1 minute. Transfer this to a plate.
4. Add the butter and oil to the pan and melt over a medium heat.
5. Add the paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
6. Add the mushrooms and cook for 4 minutes over a low heat.
7. Add the pork back into the pan and stir well.
8. Add the sour cream, salt and bring to a simmer.
9. Cook for 2 minutes until thickened slightly.
10. Add the pepper, lemon juice and adjust seasoning as needed.
11. Serve with the buttered pappardelle and sprinkle with chopped parsley.

Yields 8 servings.

Calories: 400kcal | Carbohydrates: 40g | Protein: 28g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 375mg | Fiber: 3g | Sugar: 4g

https://www.sprinklesandsprouts.com/pork-stroganoff/

• 3½ LB (1 medium head) red cabbage (quartered, cored, and thinly sliced crosswise)
• 4 bacon slices (chopped)
• 1 TBS unsalted butter
• 1 LG sweet onion (chopped)
• 1 TBS red wine vinegar
• 2 OZ (1 orange) orange juice
• 150 ML port
• 1 TBS salt
• 1 TSP black pepper

1. Rinse cabbage under cold water, then drain (do not pat dry).
2. Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, juice, port, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1¼ hours.

Yields 8 servings.

Calories: 191 | Carbohydrates: 28 g | Fat: 8 g | Protein: 6 g | Saturated Fat: 3 g | Sodium: 1032 mg | Polyunsaturated Fat: 1 g | Fiber: 5 g | Monounsaturated Fat: 3 g |
Cholesterol: 13 mg

https://web.archive.org/web/20170123201251/http://www.epicurious.com/recipes/food/views/braised-red-cabbage-105920

• 2 LB boneless, skinless chicken thighs or breasts (cut into bite-size pieces)
• 4 TBS butter, or ghee
• 1 LG onion (chopped)
• 8-10 cloves garlic (minced)
• 2 TBS fresh ginger (peeled and grated)
• 1 TSP curry powder
• 2 TSP Garam Masala
• 1 TSP salt
• ¾ teaspoon smoked paprika
• ½ C water or chicken stock
• 15 OZ canned tomato sauce or crushed tomatoes
• 1 C heavy cream
• Chopped cilantro for garnish

1. Place the butter, chopped onions, garlic, ginger, and all spices in the Instant Pot. Set on Sauté for 5 minutes. Stir to make sure the ingredients don’t burn. Once the onions are soft, turn off.
2. Pour ½ cup water or chicken stock into the pot. Use a wooden spoon to scrub the debris off the bottom of the pot.
3. Add the chopped chicken thighs and canned tomato. Lock the lid into place and turn the Instant Pot on Pressure Cook High for 7 minutes. Once finished, turn the Instant Pot Off, then perform a Quick Release to release the steam pressure. Once the valve button drops, unlock the lid and remove.
4. Stir in the heavy cream. Set the Instant Pot on Sauté again and simmer for 2-5 minutes to thicken the sauce. Sprinkle with chopped cilantro and serve with basmati rice.

NOTE: You can make this recipe in the slow cooker. Follow step 1 on the stove top, then transfer the onions and spices to a slow cooker. Add the tomato sauce and chopped chicken. Cover and slow cook for 6-8 hours on low. Then stir in the cream and serve.

Yields 8 servings.

Serving: 8 ounces, Calories: 317kcal, Carbohydrates: 6g, Protein: 23g, Fat: 21g, Saturated Fat: 11g, Cholesterol: 163mg, Sodium: 733mg, Potassium: 527mg, Fiber: 1g, Sugar: 2g, Vitamin A: 970IU, Vitamin C: 5.9mg, Calcium: 50mg, Iron: 1.8mg

https://www.aspicyperspective.com/perfect-instant-pot-butter-chicken-curry

• 60 OZ canned black beans (rinsed)
• 4 LG eggs
• 4 TBS all-purpose flour
• 8 scallions (minced)
• ½ MED red bell pepper (minced)
• 6 TBS fresh cilantro (minced)
• 6 garlic cloves (minced)
• 2½ TSP ground cumin
• 1 TSP hot sauce (optional)
• 2½ TSP ground coriander
• ¾ TSP salt
• ½ TSP pepper
• 2 OZ (1 C) tortilla chips (crushed coarse)
• 8 TSP vegetable oil
• 8 hamburger buns

NOTE: The black bean mixture needs to be refrigerated for at least 1 hour or up to 24 hours prior to cooking. When forming the patties, it is important to pack them firmly together.

1. Line rimmed baking sheet with triple layer of paper towels and spread beans over towels. Let stand for 15 minutes.
2. Whisk eggs and flour together in large bowl until uniform paste forms. Stir in scallions, cilantro, garlic, bell pepper, cumin, hot sauce (if using), coriander, salt, and pepper until well combined.
3. Process tortilla chips in food processor until finely ground, about 30 seconds. Add black beans and pulse until beans are roughly broken down, about 5 pulses. Transfer black bean mixture to bowl with egg mixture and mix until well combined. Cover and refrigerate for at least 1 hour or up to 24 hours.
4. Divide bean mixture into 8 equal portions. Firmly pack each portion into tight ball, then flatten to 3½” diameter patty (use a burger press instead if available). Patties can be wrapped individually in plastic wrap, placed in a zipper-lock bag, and frozen for up to 2 weeks. Thaw patties before cooking.
5. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Carefully place 4 patties in skillet and cook until bottoms are well browned and crisp, about 4 minutes. Flip patties, add 2 teaspoons oil, and cook second side until well browned and crisp, about 4 minutes. Cook until the internal temperature is at least 145°. Transfer burgers to wire rack set in rimmed baking sheet and place in oven preheated to 200° to keep warm. Repeat with remaining 4 patties and 4 teaspoons oil.
6. Alternatively you can use a griddle preheated to 400° and greased, and cook for 4 minutes per side. Cook until the internal temperature is at least 145°.
7. Transfer burgers to buns and serve warm.

Yields 8 servings.

• 1 onion (chopped)
• 2 TBS vegetable oil
• 3 TBS fresh ginger (grated)
• 3 cloves garlic (minced)
• 2½ MED sweet potatoes (diced)
• 1 red pepper (roasted and diced)
• 1½ C dry red lentils
• 2 C tomato sauce
• 1 C water
• 1½ TSP cinnamon
• ½ TSP cumin
• 1 TSP allspice
• 2 TSP paprika
• 2 TSP ginger
• Salt and pepper to taste

1. In a medium sauce pot, heat the oil and add the onions and sweet potato. Cook on medium high heat for about 12 minutes covered.
2. Add the ginger and garlic and saute until fragrant, about a minute.
3. Stir in the lentils, spices, tomato sauce, roasted pepper, and water.
4. Cook on medium low for 35-40 minutes, or until the sweet potatoes and lentils are soft. Add more water if the mixture becomes too thick.

Yields 8 servings.

Calories: 300kcal

https://www.partial-ingredients.com/archives/3528

Ingredients:

• 2 LB chicken breasts or thighs (sliced into 1½″ wide strips by 3″ – 5″ long
• 3 TBS olive oil
• ¼ C coconut milk plus more as needed (may sub water)
• ⅓ – ½ C smooth peanut butter
• 12 – 15 skewers

Marinade/Sauce:

• ¼ C (60 GR) low sodium soy sauce
• ¼ C (50 GR) brown sugar (packed)
• 1 tablespoon chili paste (like Sambal Oelek) (optional)
• 1½ TBS lime juice
• 1½ TBS fish sauce
• 1 TSP dried basil
• 1 TSP ground coriander
• ½ TSP ground ginger
• ½ TSP garlic powder
• ½ TSP ground turmeric

1. Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove ⅓ cup to a freezer size bag and whisk in 3 tablespoons olive oil (for the marinade). Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately – this will become the base of your Peanut Sauce.
2. When ready to cook, soak wooden skewers in water for at least 30 minutes. Meanwhile, remove chicken from refrigerator to bring to room temperature. Thread chicken onto skewers and lightly dab excess marinade off with paper towels.
3. OVEN: Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 15-20 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165 degrees F).
4. GRILL: Grease an indoor or outdoor grill and heat to high heat. Once hot, add chicken, reduce heat to medium, cover and grill chicken 3-4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).
5. SKILLET: Heat 1½ tablespoons olive oil in a large non-stick skillet over medium high heat. Working in batches, add skewers and cook for 2-3 minutes per side until cooked through (internal temp of 165 degrees F).
6. Add reserved Sauce to a small saucepan along with ¼ cup coconut milk OR 3 tablespoons water. Bring to a boil then simmer for 1 minute. Remove from heat then stir in ⅓ cup peanut butter until completely combined then add additional peanut butter if desired for a thicker/more nutty sauce OR water or coconut milk 1 tablespoon at a time for a thinner sauce. Taste and add additional chili sauce if desired for a spicier sauce.
7. Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for a main course.

TIPS AND TRICKS:

• Chicken thighs will be juicier.
• Soak the wooden skewers before grilling them or else they will catch on fire. I start soaking before doing anything else, then they can be soaking while the chicken is marinating – and you don’t have to worry about it last minute. When ready to use, just thread the chicken on, no need to dry them first.
• I find it easiest to cut each chicken breast in half horizontally to create chicken fillets, then slice into strips.
• The difference between great and FABULOUS results with this Chicken Satay recipe is the marinating time. I would not marinate the chicken less than 6 hours. Try and plan for the full 24 hours if possible because the longer you marinate the chicken, the more flavorful and juicy it will become.
• Remove the chicken from refrigerator at least 30 minutes before cooking to bring to room temperature. This helps the chicken to cook more evenly.
• The Peanut Satay Satay has a peanut butter range of ⅓ – ½ cup. I find this is necessary due to readers’ personal preference and which peanut butter is used. I personally like the full ½ cup peanut butter and thin with additional coconut milk, but it is up to you!
• You can use water or coconut milk in the Peanut Satay Sauce. It is only 2 tablespoons, plus more as needed, so it won’t have a huge impact on flavor.
• As mentioned, you need to adjust the consistency of the Peanut Sauce with either additional peanut butter or coconut milk/water. It should be thick but pourable.
• If you have extra peanut sauce, you can thin it out and toss it with noodles, or serve it over rice or with vegetables. You can also use it as a salad dressing!
• Looking for a fun presentation? Dress up the platter with chopped cilantro, basil leaves, crushed peanuts and a swirl of Sriracha in the dipping bowl.

HOW TO PREP IN ADVANCE:

• Marinade: whisk the marinade ingredients and store in an airtight container up to 5 days in advance. This chicken loves to marinate so you can have satay bathing in the refrigerator for a 24 hours before you cook it.
• Peanut Satay Sauce: The peanut sauce will keep in the fridge for up to 1 week stored in an airtight container. It can be reheated in the microwave or over low heat on the stove top. If the sauce gets too thick, whisk in water or coconut milk until the desired consistency is achieved.

Yields 6 servings.

https://carlsbadcravings.com/thai-chicken-satay-with-peanut-sauce-recipe

• 250 GR creamy peanut butter
• 20 GR soy sauce
• 25 GR Thai chili paste
• 75 GR milk
• 75 GR water

1. Combine all ingredients well.
2. Optionally you can use 150 GR coconut milk in place of the milk/water.