Adhoc Systems

• 1 tablespoon olive oil
• 1 small onion, diced
• 4 ribs of celery, diced
• 3 medium carrots, diced into 1/4-inch cubes
• 4 cloves of garlic, minced
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 medium red potatoes, diced small
• 2 large russet potatoes, diced small
• 2 Tablespoon gluten-free flour or Arrowroot powder
• 1 can unsweetened coconut milk
• 4 cups of vegetable broth
• 2 cups fresh or frozen organic corn kernels
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon thyme leaves
• 1-1/2 pounds frozen peeled & deveined raw small
• shrimp, thawed

Yields 8
Takes 1H 30M

• Softened unsalted butter or nonstick cooking spray, for greasing baking vessel(s)
• 2 tablespoons fine cornmeal, plus more for dusting ramekins
• 5 whites plus 3 yolks from 5 large eggs, separated
• One pot cooked grits (about 1 pound; 450g cooked grits), slightly cooled but still warm and smooth
• 3/4 cup grated mild or medium cheddar cheese (2 1/4 ounces; 65g)
• 1 tablespoon finely sliced chives

Yields 8
Takes 2d

• 1 ripe pineapple or just the peels
• 1 cup of piloncillo cut in pieces or organic sugar
• 1 stick of cinnamon
• 3 cloves (optional)
• 2 quarts of filtered water

Yields 6
Takes 1H 15M

Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two.

The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.

• 4 pounds russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths
• 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
• Small handful picked rosemary leaves, finely chopped
• Small handful fresh parsley leaves, minced
• 3 medium cloves garlic, minced
• 1/2 teaspoon baking soda
• salt/pepper

Yields 6
Takes 20M

• 1 20oz can pinapple tidbits, or equivalent
• 4 cups water
• 6 tablespoons masa harina
• 1/2 cup sugar
• 1 cinnamon stick
• 1 teaspoon ground cinnamon

Takes 2W

• 1 pound red serrano peppers or use any chili peppers, stems removed
• 1 quart unchlorinated water
• 3 tablespoons salt
• ½-1 cup white wine vinegar to your preference use a good quality vinegar for better quality hot sauce

Yields 2
Takes 30min

Yields about 2 cups.

Storage instructions: To store this marinara sauce, let it cool until it reaches room temperature. Then store it in a sealed jar or food storage container and refrigerate for up to 3-4 days or freeze for up to 3 months.

• 2 tablespoons olive oil (or butter) or 1 of each
• 1/3 cup finely-diced white onion
• 4 cloves garlic, pressed or finely-minced
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can San Marzano whole tomatoes (with juices)
• 1 teaspoon dried oregano
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon freshly-cracked black pepper
• 3 large sprigs of fresh basil

Yields 6
Takes 1.5H

I think I might give this a try, subbing the chicken/chicken broth for leftover turkey and turkey stock from Thanksgiving.

• 8 tablespoons (1 stick) unsalted butter
• 2 cups small-diced onion (about 1 large)
• 4 celery stalks, cut into medium dice
• 3 carrots, cut into medium dice
• 2 cloves garlic, minced
• 3 medium poblano peppers, seeded and cut into medium dice
• 1 1/2 teaspoons osher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1/4 teaspoon dried thyme
• 8 cups (2 quarts) chicken broth
• 2 cups heavy cream
• 3 cups shredded, cooked chicken breast (home roasted or rotisserie chicken)
• 1/4 cup chopped fresh cilantro
• Tortilla strips and sliced radishes, for garnish

Yields 8
Takes 40min

Make ahead: Freeze the remaining meatballs on the baking sheet until solid. Transfer to a zip-top bag and freeze for up to 3 months. To reheat, place frozen meatballs in marinara sauce. Cover and simmer over medium low heat, stirring frequently, until heated through, about 20 minutes.

Storage: Cooked meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Ingredient/Equipment Variation: If you don’t have a food processor, use a chef’s knife to finely chop chunky stuffing.

• 2 cups leftover bread stuffing
• 2 ounces Parmesan cheese, grated (about 1/2 cup)
• 1/4 cup tomato paste
• 2 large eggs
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 2 pinches red pepper flakes (optional)
• 1 pound lean ground beef
• 1 pound ground pork
• 1 (about 24-ounce) jar marinara sauce
• 1/4 cup fresh basil leaves

Make sure not to overdo the brown sugar. It came out a little too sweet the first time I made it. Maybe even try half or leave it and the vinegar out.

• 1 pound pork sausage
• 1 cup diced onion
• 1 can (15-1/2 ounces) great northern beans, drained and rinsed
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups chopped cabbage
• 1 cup sliced carrots
• 1 tablespoon brown sugar
• 1 tablespoon white vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme, dried
• 1/2 teaspoon paprika
• 1/4 teaspoon hot pepper sauce

Yields 8

• 2 thick slices bacon
• 1 large head cabbage, cored and coarsely shredded
• 2 (28-ounces) cans diced tomatoes, with peppers and onions
• 1/3 cup white vinegar
• 2 teaspoons creole seasoning
• 1/4 teaspoon cayenne pepper