Author Archives for Alistair Campbell

Ratatouille

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Ratatouille

Course Main Course, Side Dish
Cuisine Italian
Keyword Vegetarian

Equipment

  • Saute Pan
  • Knife
  • Spoon
  • Cutting board

Ingredients

  • 1/4 cup olive oil plus more as needed
  • 1 1/2 cups yellow onion small, diced
  • 1 teaspoon garlic minced
  • 2 cups medium eggplant skin on, diced
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup green bell peppers diced
  • 1 cup red bell peppers diced
  • 1 cup zucchini squash diced
  • 1 cup yellow squash diced
  • 1 1/2 cups tomatoes peeled, seeded. and chopped
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 tablespoon fresh parsley leaves chopped
  • Salt and freshly ground black pepper

Instructions

  • Set a large 12-inch saute pan over medium heat
  • Add the olive oil.
  • Once hot, add the onions and garlic to the pan.
  • Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes.
  • Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
  • Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.
  • Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes.
  • Stir well to blend and serve either hot or at room temperature.
  • Turn off the burner once pan is removed

Mashed Potatos

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Mashed Potatos

Equipment

  • Cutting board or large plate
  • Sharp Knife
  • Potato peeler
  • Hot Plate
  • Large pot
  • Small white bowl

Ingredients

  • 1 potato
  • 1 Tablespoon of Salt for water
  • 1/4 cup milk
  • optional 1 tablespoon shredded cheese
  • optional 1/2 Tablespoon bacon bits
  • optional 1/4 teaspoon Garlic powder
  • optional 1/2 Tablespoon sour cream
  • Salt and pepper to taste

Instructions

  • Get hot plate out and plug in
  • Get large pot and fill half way with water
  • Add 1 Tbs Salt to water
  • Put pot on Hot plate and set temperature to HIGH (6)

While that is heating up

  • Peel the potatoes
  • Then, cut the potatoes into small cubes (like the picture)
  • Add potatoes to boiling water
  • Boil for 15 min
  • Once the potatoes are cooked and soft, drain the potatoes using a strainer (or colander)
  • Take a scoop and add to your small white bowl
  • Add 1/4 cup milk
  • Mash using fork for 3 minutes or until smooth
  • Add optional ingredients
  • Enjoy!

Quick Skillet Asparagus

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Quick Skillet Asparagus

Ingredients

  • 4 teaspoon olive oil
  • 1 pound asparagus spears
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt

Instructions

  • Wash asparagus
  • Get a knife and cutting board
  • Cut the asparagus into three pieces
  • Get a skillet
  • Get a hotplate
  • Turn hotplate on high heat
  • Add 4 teaspoon olive oil to skillet
  • Add asparagus to hotplate
  • Cook asparagus for 3 minutes
  • Add 1 teaspoon lemon juice
  • Add 1/4 teaspoon salt
  • Get cheese grater
  • Take lemon and rub against cheese grater
  • Add 1/2 grated lemon zest
  • Stir all the ingredients together
  • Ready to serve!

Broccoli Mushroom Medley

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Broccoli Mushroom Medley

Ingredients

  • 2 heads of broccoli
  • 1 teaspoon of lemon juice
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 2 cups of sliced mushrooms
  • 1 medium onion
  • 1 clove of garlic
  • 1 cup of water

Instructions

  • Rinse 2 heads of broccoli off in cold water
  • Cut off stalk of broccoli
  • Cut florets in half
  • Save florets
  • Peel clove of garlic
  • Slice garlic in small pieces
  • Rinse off mushrooms in cold water
  • Using a knife and cutting board Cut stem of mushroom off
  • Cut mushroom in half (hot dog style)
  • Cut mushroom pieces in half again (hot dog style)
  • Place chopped mushroom to the side
  • Cut both ends of onion off
  • Peel skin off onion
  • Cut onion in half (Hot dog style)
  • Cut onion into slices
  • Turn hot plate on to medium heat
  • Place all vegetables in skillet
  • Pour 1 cup of water in skillet
  • Pour 1 tsp of salt in skillet
  • Pour 1 tsp pepper in skillet
  • Cut lemon in half
  • Squeeze lemon juice onto vegetables
  • Place top on skillet
  • Cook vegetables until water is gone and vegetables are soft

Caesar Salad

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Caesar Salad

Ingredients

  • Romaine Lettuce
  • Parmesan Cheese
  • 1 bag of Croutons
  • 1/2 Red onion
  • Caesar salad dressing

Instructions

  • Get a knife and cutting board from kitchen
  • Cut off both ends of red onion
  • Peel onion
  • Using knife thinly slice red onion
  • Rinse Romaine Lettuce in sink
  • Using knife slice lettuce up in to small pieces
  • Once lettuce completely chopped get large mixing bowl
  • Place lettuce in large mixing bowl and place onion in bowl with lettuce
  • Lettuce and onions are in large mixing bowl
  • Get 1 cup from kitchen
  • Pour 2 cups of cheese in bowl with vegetables
  • Pour croutons in mixing bowl
  • Toss salad (mix salad up with tongs)

Simply Soulful Mac and Cheese

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Simply Soulful Mac and Cheese

Equipment

  • Cooking spray

Ingredients

  • 12 oz. elbow macaroni
  • 4 cups shredded sharp Cheddar cheese
  • 2 cup shredded Mozzarella cheese
  • 4 cups milk
  • Cubed cheese
  • 2 teaspoon of Salt and Pepper
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 3 tablespoons glutten-free flour
  • 3 tablespoons butter

Instructions

  • Macaroni is already cooked. (To cook macaroni, follow instructions on the box)
  • In a pot, melt butter over medium heat.
  • Slowly stir in flour to make a roux. Add spices (salt, pepper, garlic powder, onion powder)
  • Add milk to roux slowly, stirring constantly.
  • Stir in shredded cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
  • Add macaroni into a large dish, and pour sauce over macaroni. Stir well.
  • Spray pan with nonstick cooking spray.
  • Pour Macaroni mixture into pan and add cubes into the mixture
  • Bake at 350 F for 30 minutes. Serve.

Homemade Salsa

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Homemade Salsa

Course Appetizer, Side Dish
Cuisine Mexican
Keyword Vegetarian

Equipment

  • Cutting board
  • Knife
  • Small bowl
  • Mixing Spoon

Ingredients

  • 1 cup cherry tomatoes
  • 1 cup green pepper
  • 1 cup yellow onion
  • 1/4 teaspoon parsley
  • 1/4 teaspoon lime juice
  • Pinch salt
  • Pinch pepper

Instructions

  • Wash off all your vegetables
  • Using knife, chop 1 cup of cherry tomatoes on cutting board
  • Put chopped tomatoes in bowl
  • Chop 1 cup of green pepper and add to bowl
  • Chop 1 cup of onion and add to bowl
  • Chop 1/4 teaspoon of parsley and add to bowl
  • Optional: You can put vegetables in small blender to get a smoother salsa
  • Add a pinch of salt to bowl
  • Add a pinch of pepper to bowl
  • Using spoon stir up all ingredients

Collard Greens

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Collard Greens

Course Side Dish
Keyword Vegetarian

Equipment

  • Can Opener
  • Pot
  • Spoon
  • Cutting board
  • Knife

Ingredients

  • 1 can collard greens
  • 1/2 onion small, brown
  • 1 clove garlic
  • 1 cup apple cider vinegar
  • 1 tablespoon butter

Instructions

  • Chop off both ends of your onion. Peel the onion and throw the peel out
  • Slice your onion in half (hot dog style)
  • Slice one half of your onion into slices and set the sliced onion aside
  • Take one clove off of your garlic head
  • Using your palm crush the garlic
  • Chop up garlic into minced garlic
  • Using a can opener, open the can of collard greens
  • Turn on hot plate or stove burner to medium heat and get pot
  • Add collard greens to pot
  • Add 1 tablespoon of butter
  • Add 1 cup of apple cider vinegar
  • Add sliced onions to pot
  • Add garlic to pot
  • Add a pinch of salt and paper
  • Stir collard greens with large spoon
  • Let collard greens warm up in pot until onion is soft
  • Turn off the hot plate or burner

Italian Peas

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Italian Peas

Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Equipment

  • Skillet
  • Cutting board
  • Knife
  • Spoon

Ingredients

  • 2 tablespoons olive oil
  • 16 ounces green peas frozen
  • 1 onion chopped
  • 1 tablespoon chicken stock
  • 2 cloves garlic minced
  • salt and ground black pepper to taste

Instructions

  • Heat olive oil in a skillet over medium heat.
  • Stir in onion; cook until softened, about 5 minutes.
  • Stir in garlic and cook for 1 minute.
  • Add frozen peas and stir in stock.
  • Season with salt and pepper.
  • Cover, and cook until the peas are tender, about 5 minutes.
  • Turn off th burner

Greek Style Green Beans

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Greek Style Green Beans

Course Side Dish
Keyword Vegetarian

Equipment

  • Cutting board
  • Knife
  • Large Pan
  • Spoon

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup onion
  • 1 can green beans
  • 2 potatoes medium
  • 2 tomatoes medium
  • 2 tablespoons parsley
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Wash tomatoes and potatoes
  • Take 1/2 cup of onion and chop into thin slices
  • Slice potatoes into square pieces
  • Slice omatoes into thin slices
  • Turn hotplate or hotplate onto medium heat
  • Add 1/4 cup olive oil to pan
  • Add 1/2 cup onions to pan
  • Stir onions until they are soft
  • Add potatoes to pan
  • Open canned green beans and drain liquid from can
  • Add green beans to pan
  • Add 1/-4 cup olive oil to pan and stir all ingredients with olive oil
  • Heat for 3 minutes
  • Add tomatoes to pan
  • Add 2 tablespoons parsley to pan
  • Add 1 teaspoon sugar to pan
  • Add salt and pepper to pan
  • Add hot water to pan, just enough to cover beans
  • Put lid on pan
  • Cook for 40 minutes on low
  • No water should be left in the pan after 40 minutes is up
  • Turn off oven once pan is removed
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