The Mr. Shipley Experience

1 lb baby carrots 2 Clementine oranges 3 tbsp dark rum 3 tbsp honey  1 tbsp lemon juice 1 tbsp butter 1 tsp ground cinnamon  2 tbsp olive oil Handful of wineberries (sub with raspberries) Salt and pepper to taste Parsley In a skillet, heat the oil and butter to medium high heat. Add the carrots. You'll cook these for and 7-10 minutes. While they are cooking, make your glaze. You'll zest and juice the clementines into a bowl. Add the honey and dark rum, mix very well to incorporate the honey into the mix. Add this to your skillet after the initial 7-10 minutes. Cover, then cook for another 10 minutes. Then, take cover off before adding in your wineberries to finish it off - your want the glass to thicken. You can season at this step as well with salt and pepper. For the wineberries, leave them in for about 3 minutes. Double that if they are frozen. Put them in your serving dish and top with some fiber chopped parsley (I used dried parsley).

I didn't have sour cream in order to make a banding stroganoff, and even after making this I prefer it made with sour cream.  However, this was a decent hack.  In the future, I think I'll be buying plain greek yogurt instead of flavored so I can sub that in for sour cream.  I also didn't have stew meat, which is my usual go to for stroganoff.  I did have a frozen bubba burger and some brussel sprouts.  So how did I do it?  A splash of vinegar gave it that sour taste, and using a roux thickened it up. Ingredients: Mashed potatoes (go look up how to make those, I'm not doing anything special, use instant if you want) 5 large brussel sprouts (double for two - I just sliced, oiled, salted, then roasted these for 15 minutes in my air fryer at 380 F) 1 medium onion, diced 1 tablespoon oil (i usually run with canola) 1 clove garlic, minced 1 frozen bubba burger (This was also in my air fryer, I took it out after 10 minutes because it was cooked partially and all d...

I'm not entirely sure how to properly attribute this delicious curry properly for all of it's cultural influences, but I know at the very least we must give praise to India and Japan. Here's how I go about it:   Curry Ingredients:  2 tablespoons canola oil (or other neutral oil)  1 medium onion, diced  3 cloves garlic, minced  2 tsp fresh grated ginger (I use paste)  2 carrots, diced  2 small potatoes, diced  2 cups frozen green peas  3 cups vegetable stock (i like better than boullion)  2 tablespoons soy sauce  2 tablespoons honey  1 tablespoon Worcestershire sauce  1 crispy chicken breast/patty (veggie substitute, maybe some shrimps, whatever you like for protein)  Roux:  3 tablespoons flour  4 tablespoons butter (or canola oil if you're cooking vegan)  garam masala (see below)  2 tablespoons yellow curry powder Garam Masala:  I can't find any garam masala premixed blends in my local grocer...

For Thanksgiving we only had 4 people. so instead of cooking the whole bird I separated it and put a bunch in the freezer.  Now that it's extra cold up here in New England, it's a great time to take some of those parts and make a turkey dish with rice and gravy.  I'm going to stream this on Twitch  and then I'll push to YouTube and make a link back on this blog.  I may also change the recipe as a I go, and if I do I'll update it here. Equipment: Big ol pot for the turkey (I'm using my 7 quart dutch oven) 2 quart pot for rice Tongs Strainer (for pulling out the bones) Spoon or ladle Cutting board (for vegetables) Chef/chopping knife Ingredients Cooking oil of choice (Canola?) 1tablespoon butter Water Onion Celery Carrots  (I ran out) Garlic Peas (frozen, fresh, or canned - some other veggie, I like peas) Corn (see above) Mushrooms  (I prefer a crimini/baby bella for flavor, I just happened to have some left over) Brown rice (or white, whatever you have, I te...