Gryphood

  Ingredients: 1 blade steak (or other cheap steak) 1 bell pepper 2 onions Cheese wiz to preference Hoagie rolls, can substitute Directions: Dice 2 onions and 1 bell pepper Trim fat from steak and dice into cubes In heated, oiled pan, add onions and bell pepper. Heat until onions are semitranslucent Add diced steak to pan, flipping until browned on all sides Ladle cheese wiz onto steak and veg mix. Stir until melted Serve on rolls Yield: 4 cheesesteaks Source: My mother Description: My mother spent some time working in the US at a hoagie shop, one of their specialties being the Philly Cheesesteak. I understand there are regional variations, with frequent disagreements on the choice of cheese. Some places use cheese wiz, others provolone. At the place my mother worked, they used American and omitted the bell pepper. I'm a big provolone supporter. It would be my pick in the hypothetical scenario where I could only have one type of cheese for the rest of my life. Ladling cheese wiz on

  Ingredients: 1/4 cup canola oil 3 cloves garlic 1/2 med onion 2 tsp cajun seasoning 2 cups long grain rice 1 tsp thyme 1 can coconut milk 1 can red kidney beans 2 bay leaves 2 1/4 cups chicken broth 1 hot pepper 1 tsp paprika salt and pepper to taste Instructions: Wash rice until water runs clear and drain Dice 1/2 med onion, 3 cloves garlic, and 1 hot pepper Heat a saucepan with oil to medium heat Add 1 tsp thyme, diced onion, garlic, and hot pepper. Saute until onion is semitranslucent Stir in 2 cups rice, 1 can red kidney beans and cook for 2 min Add 1 can coconut milk, 2 bay leaves, 2 tsp cajun seasoning, 2 1/4 cup chicken broth Bring to a boil, lower heat, cover and let simmer 20 min Add salt and pepper to taste, stir consistently to prevent burns Yield: Big pot of rice & beans Source: Got it from a PDF, I think it's from a website called Immaculate Bites Description: Original recipe called for creole seasoning. I used cajun because it's all I could find. Original re

  Ingredients: 2 chicken breasts (can substitute with pre-cooked rotisserie chicken) 1 tetra pack chicken broth 1 can diced tomatoes 1 can black beans 1 can refried beans 1 can chopped green chilies 1 cup corn kernals Tortilla chips, as garnish Grated cheddar cheese, as garnish Cilantro, as garnish Salt and pepper, to taste Instructions: In a saucepan, put 1 tetra pack of chicken broth, 1 can diced tomatoes, 1 can rinsed black beans, 1 can refried beans, 1 can chopped green chilies, 1 cup corn kernals, salt and pepper to taste. Set to medium heat Pan fry chicken breasts, flipping as needed, until reaching an internal temperature of 165 F Cube chicken and put into sauce pan Grate cheddar cheese, as much as desired for topping Destem cilantro, as much as desired for topping Bring soup to a boil, then turn off heat Top with crushed tortilla chips, grated cheddar cheese, and cilantro Yield: A big pot of soup Source: Modified from: https://www.youtube.com/watch?v=szgDBPW_dUo Description: I

  Ingredients: 15 dates 1 tsp vanilla extract 2 tbsp water 1/2 tsp salt 1/2 cup almond butter 1 1/2 cup oats 1 cup chopped walnuts 1/2 cup chocolate chips 1/2 cup flax seeds 2/3 cup shredded coconut 1 tbsp chia seeds Directions: Put 1/2 cup almond butter, 1 tsp vanilla extract and 15 dates into food processor. If dates are not soft, place in warm water for a few minutes Put mixture in bowl, as well as 1 1/2 cup oats, 1 cup chopped walnuts, 1/2 cup chocolate chips, 1/2 cup flax seed, 2/3 cup shredded coconut, 1 tbsp chia seeds, 1/2 tsp salt. Mix until integrated Leave combined ingredients in fridge for 2 hours Roll into balls Yield: Lots of balls Source: Lee-Anne Description: This is a function-over-fashion recipe. In fact, it was difficult for me to take a photo that didn't look like literal excrement.  It's also function-over-taste, meant to be a quick energy hit to keep your momentum going without thinking too hard about food prep. You can make a big batch and have these on a

  Ingredients: 3 cups milk 3 cups veg or chicken stock 1 onion 1 rib celery 1 carrot 2 potatoes 2 cups broccoli florettes, or 2 heads 1/4 cup cornstarch 1/4 cup water Salt and pepper to taste Directions: Chop 1 onion, 1 rib celery, 1 carrot, 2 potatoes, 2 heads broccoli Add 3 cups milk and 3 cups stock to sauce pan and set to medium-low for 20 min Put vegetables in saucepan and let simmer for another 20 min With an immersion blender, blend until vegetables are integrated with the broth In a separate bowl, whisk together 1/4 cup cornstarch and 1/4 cup water Add cornstarch slurry to soup, whisking until thickened Add salt and pepper to taste Let simmer for another 5 min, then take off heat Yield: About 4 bowls of soup Source: Partially derived from: https://www.youtube.com/watch?v=YMLws382Mpg&t=534s Description: This is a quick and easy cream of broccoli soup. Originally, I was hoping to make something similar to my broccoli cheddar entry, but with less cheese. I tried to recreate a

  Ingredients: Schnitzel cut pork 1/2 cup flour 1 egg 1/2 cup breadcrumbs Little bit of cooking oil Instructions: Put a little bit of cooking oil in a pan and set to medium heat Put broiler setting on oven to 375 F Set out three bowls. From left to right, add 1/2 cup flour to the first, 1 beaten egg to the second, and 1/2 cup breadcrumbs to the third Have a prepared baking sheet within arms reach Place a piece of pork in bowl with flour, making sure it's coated, then repeating the process with egg, then breadcrumbs Put pork in heated pan for 1 minute, then flip, leave for 1 minute, and transfer to prepared baking sheet Repeat process until each piece of pork is on the baking sheet Put baking sheet with pork cutlets in broiler for 10 min Yield: Works with any number of cutlets, but I had a four pack Source: Lee-Anne Tips: I got a "schnitzel cut" from my grocery, I don't know if that's a standard cut. Some recipes online call for the use of pork chops. The thinnest