Football Season Recipes V1: Jalapeño Poppers by quornflour

#vegan #recipe @PunkRawkLabs @Leinenkugels @reedsgingerbrew
#football #foodie #glutenfree #GF #poppers

It is football season, which means tailgate parties, beer and finger foods.

I have recently been really into Punk Rawk Foods aged cashew and macadamia nut cheeses, so this weekend I decided I would make some jalapeño poppers.

They are pretty simple and you could even make a lot in advance to freeze and bake them to reheat later.

Unless you have a deep fryer, you will need a pot to fry them in, (I use my smaller -5 qt – cast iron Dutch oven), a pair of tongs and a wire skimmer or strainer.

You will also need:

  • 6-8 small jalapeños
  • 1 tin Punk Rawk Labs cheese (the nacho cheese is pretty amazing with this)
  • ½ cup chickpea flower
  • ½ teaspoon salt
  • ¼ teaspoon powdered cayenne pepper
  • 1 teaspoon cornstarch
  • 1/3 cup Reed’s Ginger brew (for gluten free) or Leinie’s (I prefer Summer Shandy or Honey Weiss)
  • Canola oil (for deep frying)

First up, slice the jalapeños in half the long way and scoop out the seeds, fill the halves with the cheese.

In a bowl mix the rest of the ingredients (except the oil), the batter should be similar to cake or pancake batter thickness, add more flour if you need it thicker, or more liquid to make it thinner.

Coat the stuffed jalapeños completely in the batter and then fry until golden. Serve them up with your favorite other snacks.

Your guests may not even realize the cheese is non-dairy, so unless they care, there is no sense to tell them.


How to Cut a Pepper by quornflour

I am not sure why everyone does not know this, it is so simple…

  1. Cut the top and the bottom off
  2. Make a slice down the side
  3. Insert knife
  4. Roll pepper cutting along the edges of the pepper

You can pop the stem out of the middle of the top and use the meat as you like. Dry out the seeds and sprout them for your own plants or compost the middle.

Vegan Curry: a Slow Cooker Recipe by quornflour

So we had this lunch at work. I was going to make some curried mussels, but then I got to worrying.

I kept thinking how the crockpots were not going to get hot enough to get the mussels hot enough to cook, and what if someone got a bad one…

Well by that point it was too late to change up the protein, so I decided to just leave out the mussels all together.

Trouble is, when you take the mussels out, then you end up with a lot of space so you need a new filler.

I personally HATE eggplant. It is not just the texture or the flavor it is both. Lucky for me, lots of people really like it.

So here is what you are going to need for a 5 quart slow cooker:

  • 6 cans of coconut milk
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 large zucchini (so you have 2 cups when you cut it up)
  • 5 thai eggplants
  • 2 cups fresh green beans
  • 2 tablespoons Thai red curry paste*
  • 8-10 basil leaves gut to grass
  • 6 green onions cut into grass
  • 5 chilies
  • ½ cup of sugar
  • Salt to taste

*When you pick your red curry paste (the Thai Kitchen is most commonly available) you will need to see what the recommendation is for per can of coconut milk. The 2 tablespoons listed above will make this a mild curry, if you like yours with more kick add more.

Now to make this is pretty simple.

  1. Wash and chop your beans into 1 inch pieces
  2. Julienne your peppers and zucchini
  3. Quarter your eggplants (remove the green parts) and then cut those pieces in half so you have about ¾” chunks
  4. Slice the chilies down into small pieces
  5. In your crock pot mix ½ a can of coconut milk with your curry paste to get everything mixed in with no lumps then add the rest of the can and mix it in
  6. Add your sugar and mix it in
  7. Add your eggplant
  8. Add the rest of your coconut milk
  9. Stir and let cook for about an hour on high
  10. Add the rest of the peppers, beans, chilies, basil and zucchini
  11. Let sit until everything is hot
  12. Add green onion
  13. Salt to taste

Serve over rice, it is mild and sweet, even with the chilies in it, if you cannot handle heat then reduce the number of chilies or leave out all together.

Kickin’ Cranberry Chutney: a Recipe by quornflour

One of my very most favorite things about holiday food is cranberries. I freaking L-O-V-E love them.

I like cranberry juice ok, but I love cranberry sauce. So much in fact I buy them and put them in the freezer so I have them months later. I make tons of extra cranberry sauce and can it so I can enjoy it in the summer. I even eat the canned stuff.

The other day when we were sitting around talking about having a charity lunch with the theme east meets west, I offered to make cranberry chutney. Ok, I also offered to make Curry Mussels, which are delicious, but since I already made them, it was not going to make much of a new recipe blog post.

I remember making some form of a cranberry chutney when I was in middle school maybe, but I wanted something with more of a kick, so here goes.

Remember I made this for a charity lunch, so I made a lot.

  • 24 oz (2 bags) of cranberries – frozen
  • 2 oranges
  • 1 lemon
  • 1 cup of sugar
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cumin

You also need a blender or a food processor…

Zest the orange and the lemon, trim off some of the pith, you don’t need to remove it all, and if your fruits aren’t too pithy you don’t need to bother with it.

Then everything in the blender (or food processor) and whirr it up.

It is tart and sweet and then leaves a little kick at the end.

Welcome Fall; Welcome Mac and Cheese Season by quornflour

Mac and cheese is one of my favorite fall and winter foods to make. It is gooey and warm and goes with so many vegetable and meat options. It is a food that says to me, “Sorry, kid, summer is over, but how about I make it up to you with some deliciousness”.

It is fairly easy to make, so tonight I wanted some. I mean it is fall now right?

Here is what you need to make a basic large pot.

  • 1 box of macaroni
  • ¼ cup of butter
  • 1 tablespoon of freeze dried garlic
  • 2 tablespoons of freeze dried green onion
  • 2 tablespoons of freeze dried red onion
  • 2 tablespoons of flour
  • 4 cups of milk
  • 3 cups of grated smoked gouda
  • 3 cups of grated extra sharp cheddar
  • ¼ cup of grated parmesan cheese

When you have everything, get to work…

  1. Cook noodles according to package drain (you can do this while you are doing the rest)
  2. In a 4-5 quart Dutch oven over medium heat melt butter
  3. Add dried onions and garlic and stir until soaked with butter
  4. Add flour mix in
  5. Add milk, stir continuously until milk thickens
  6. Add cheese a cup or two at a time until creamy
  7. Add noodles and stir
  8. Serve with peas, spinach, broccoli or whatever warm vegetable you like

Goes great with cardbordeaux!

Wicked Good Lobstah Suppah, paht 2 – flex those curry mussels by quornflour

Do not get me wrong here, I like clams. I like a good clam chowder and fried clams on the beach dipped in some tangy tartar sauce; but if I had to choose my favorite mollusk, this kid from Maine would not choose the clam. This kid would choose its dark cousin, the mussel.

As a kid I remember collecting mussels from the beach and dissecting them, perhaps morbid to some, but they are curious little creatures, occasionally you would even find a purl. With a taste similar to a clam, they are not as sweet and do not seem so… is gamey the right word to use here?

Anyway, recently I was co-hosting a lobster feast at a friend’s house and when ordering the lobster, I decided I would also order some of my favorite purly purple mollusks. With 6 pounds on the way, I figured I would do a Duo of Mussels – mostly because it was funny to say and seemed so foodie like and almost fancy.

I decided I would make a red curry mussel and a garlic tomato mussel; though different, the two have a number of similar ingredients and would give an opportunity for different taste buds to enjoy.

For each you will need a 4-5 quart Dutch oven.

The first time I had curry mussels, it was like my mouth lit up, not just because it was spicy hot, but because it was delicious. Though I had never made them myself, my ego could only ask, “seriously, how hard can it be?”

Here is what you need:

  • 3 pounds of mussels
  • 2 tablespoons olive oil
  • 3 crushed garlic cloves
  • Thai Red curry paste – usually around 1 tablespoon per can of coconut milk
  • 2 cans of coconut milk (light coconut milk is ok too)
  • ¼ Cup of sugar
  • 3-4 green onions chopped or cut into “grass”
  • 1 red bell pepper – chopped into ¼” wide and 2″ long pieces
  • 1 yellow bell pepper – chopped into ¼” wide and 2″ long pieces
  • 2 cups of green beans chopped into 2 inch pieces
  • ¼ basil grass (basil leaves cut into thin grass like pieces)
  1. Bring your Dutch oven to temp and add the olive oil, heat until water spits if flicked in, or it becomes thin like water
  2. Turn the temp down to medium and add the garlic and cook until browned
  3. Add curry paste, coconut milk and sugar and mix until there are no paste lumps and it is starting to steam
  4. Add peppers, and green beans and give them a minute to start to soften and for the milk to steam
  5. Add most of the green onion (put a pinch aside for a garnish)
  6. Add the mussels, stir in slightly and place the lid over and let them steam until the mussels all pop open
  7. toss in the basil and serve warm.

These are great with fries (or if you want to be fancy and impress your friends call them “friets”), or over rice, or all on their own.

Stuff Your Face with Stuffed Peppers by quornflour

Yeah, yeah, I know there are simpler 1 pan ways to make stuffed peppers, I’ve done it.

Sometimes I do not care, what I was is delicious stuffed peppers and that my friend is just what these are.

This makes 4 servings of 1 pepper per person.

Start with 4 poblano peppers or similar thin meat pepper (in this case I used what the store referred to as “Italian peppers” they were the same size so we are good.

Pig butter or peanut oil

4 boneless chicken breasts cut into 1″ pieces

2 T dried Italian seasoning

2 T crushed red peppers

Sea salt

1 t garlic powder

1 t onion powder

1 cup dry rice

1 can Ro*Tel

1 can white beans


1 T Texas Fire Water (TFW)

1 ½ C grated cheddar cheese

In a medium sauce pan put 1T pig butter or oil and heat, add the dried rice and mix until the rice is translucent. Add 1 ½ C of water the can of Ro*Tel, the can of beans and the TFW. Cover, put on low heat and stir occasionally.

In a frying pan on medium high heat, heat a shallow layer (no more than a ¼” deep) of pig butter or peanut oil, add the chicken, Italian seasoning, crushed red pepper, onion powder and garlic powder and sprinkle with salt. Flip occasionally and cover with lid or aluminum foil.

Take the peppers and slice lengthwise and remove stem and seeds. Place them in an 8″x8″ baking dish and in an oven at 375⁰.

When the rice is cooked remove peppers from the oven, they should be soft enough to spread open without cracking, add 1 breasts worth of chicken per pepper then top with rice mixture, sprinkle with salt then add cheddar cheese and return to the oven until the cheese is melted (or crispy around the edges if you like), serve warm.

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