UR Family Meal Recipes

Family meal from 3/1/26

In a crock pot put the following ingredients:

• 2lb of chicken

• 2 cups of Salsa Verde

• 1 tsp of salt

• 1 tsp of cumin

Cook until chicken is done.

Optional add 1/2 C of sour cream at the end.

Serve this with rice and/or beans.

Family meal from 2/1/26

Twice Cooked Pork

Ingredients

• 1 pound pork belly (450g, you HAVE to use pork belly, or it’s not twice cooked pork)

• 2 slices ginger

• 2 tablespoons oil (divided)

• 1 1/2 tablespoons spicy broad bean paste

• 2 cloves garlic (sliced)

• 2 long hot green peppers (seeds removed and cut into 1 1/2 inch pieces)

• 1 medium leek (split lengthwise, washed thoroughly, and cut in 2-inch pieces)

• 1 tablespoon shaoxing wine

• 1 teaspoon soy sauce

• 1/4 teaspoon sugar

Instructions

1. In a medium pot, bring 2 quarts of water to a boil. Add the whole piece of pork belly and the ginger, and bring the pot to a boil again. Lower the heat and simmer for 30 minutes, until the pork is tender and cooked through. Remove the pork from the pot and run it under cold running water for about a minute. Set aside.

2. While the pork is cooling, prepare all the other ingredients. Once you are ready to cook (don’t do this in advance, or the pork will dry out), thinly slice the pork belly (slices should be about 1/8 inch thick).

3. Heat your wok over high heat until just starting to smoke. Add 1 tablespoon of oil and sear the pork, until you get a light caramelization, about 90 seconds. Turn the heat to medium-low and scoop out the pork. Add another tablespoon of oil to the wok.

4. Add the spicy broad bean paste to the wok and let it fry in the oil for about 30 seconds to bring out the flavor and color. The color should be red; pay attention to the heat to avoid burning.

5. Now add the garlic and fry for 30 seconds. Turn the heat to high and add the pork, peppers, and leeks. Stir-fry for a minute. Add the shaoxing wine, soy sauce, and sugar. Stir everything together. Once the leeks and are wilted and the peppers are cooked (while still having a little crunch), it’s ready to serve.

Mapo Tofu

Ingredients

• 450 g soft tofu ,I am using Szechuan tender lushui tofu

• 100 g minced meat-beef or pork

• 1/2 tbsp. sesame oil

• 1/2 tsp. salt

• 3 tbsp. cooking oil , divided

• 1.5 tbsp. Doubanjiang ,roughly chopped

• 1/2 tbsp. fermented black beans ,also known as dou-chi and fermented soya beans, roughly chopped

• 1 tbsp. pepper flakes or powder ,optional

• water or broth for braising ,I use 400ml this time

• 1 tbsp. light soy sauce

• 1 tsp. sugar ,optional for reducing the spiciness

• 2 scallion whites ,finely chopped

• 4 garlic greens or scallion greens ,finely chopped

• 2 garlic cloves ,finely chopped

• 5 ginger slices ,finely minced (around 1 teaspoon)

• 1/2 tbsp. Sichuan pepper for making fresh ground powder

• 2 and 1/2 tablespoon water

• 1 tbsp. cornstarch

• steamed rice for serving

Instructions

Marinate the beef or pork

1. Add a small pinch of salt and ground pepper in minced beef or pork. Mix well and set aside.

Blanch tofu in water

1. Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain. This helps to remove the raw soy flavor form tofu.

Get the “mapo” flavor

1. Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out and leave the oil in.

2. Add another 1 tablespoon of vegetable cooking oil and fry doubanjiang for 1 minute over slow fire until the red turns red (bring us a lovely red color dish) and add fermented black beans,  garlic, scallion white and ginger, cook for 30 seconds until aroma. Optionally mix pepper flakes in. Pepper flakes should be added at the end because it contains little water and can be burnt easily.  

3. Pour in water or stock. Add light soy sauce, sugar and half of the cooked beef (providing more flavors to the soup) after the broth boils and let it continue simmering for 2-3 minutes. Place the tofu in, simmer for another 6-8 minutes. The longer time of simmering helps the tofu to absorb the flavors.  

Prepare the starch water and thicken the sauce

1. During the process of simmering, mix 1 tablespoon of cornstarch with 2.5 tablespoons of water in a small bowl to make water starch. Stir the water starch and then pour half of the mixture to the simmering pot. Back push and wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough.  Add cooked beef to creates some crispy texture and then drizzle sesame oil. Mix well. 

Add a numbing feeling and serve!

1. Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste) and chopped garlic greens if using.

2. Serve immediately with steamed rice.

Family meal from 1/4/26
Serves 6

Ingredients:

• 2 lbs collard greens, washed and chopped (remove thick stems)

• 1 smoked ham hock or 4 oz smoked turkey or 4–5 slices thick bacon

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 6 cups chicken broth (or water + bouillon)

• 1–2 tsp salt (adjust)

• 1 tsp black pepper

• 1 tbsp sugar (optional but traditional)

• 1–2 tbsp apple cider vinegar (optional, added at end)

Instructions:

1. In a large pot, sauté the onion in a little oil until softened.

2. Add garlic and cook 1 minute.

3. Add the smoked meat and broth. Bring to a boil.

4. Add collard greens a handful at a time, letting them wilt down.

5. Reduce heat and simmer 60–90 minutes, until tender.

6. Taste and season with salt, pepper, and vinegar.

7. Pull meat off the bone and stir it back into the pot.

Black-Eyed Peas (Traditional Southern Style)

Ingredients:

• 1 lb dried black-eyed peas (or 3 cans, drained/rinsed)

• 1 smoked ham hock or smoked turkey leg

• 1 onion, chopped

• 3 garlic cloves, minced

• 1–2 bay leaves

• 6 cups water or broth

• Salt and pepper to taste

• Optional: chopped green onion, a pinch of cayenne, or a splash of hot sauce

Instructions: (for dried peas)

1. Rinse peas. No need to soak unless you want quicker cooking.

2. In a pot, sauté onion until soft. Add garlic for 1 minute.

3. Add peas, smoked meat, bay leaves, and liquid.

4. Bring to boil, then simmer 1–1.5 hours until tender.

5. Season with salt once peas are soft (adding salt too early can toughen them).

6. Remove bay leaves, shred meat into the pot, and serve.

7. Peas should be tender but not mushy; broth should be flavorful.
   

Family meal from 12/7/25

Ingredients:

• 4 cups bite sized pieces of chicken (skinless, boneless)

• 1 cup wild rice

• 1/3 cup brown rice

• at least 2 cans chicken broth (divided)

• 1/2 cup butter

• 1/4 cup flour

• 16 oz. chopped mushrooms

• 1 medium onion, chopped

• 1 pint 1/2 and 1/2

• 2 T. parsley flakes

• 1 and 1/2 t. salt

• 1/4 t. pepper

• slivered almonds

Directions:

1. Preparing the meat is the most labor intensive. The easy way out is to buy rotisserie chickens and cut them up.

2. Parboil the wild and brown rice in one can of chicken broth for 1/2 hour otherwise it is too crunchy.

3. Saute the chopped mushrooms and onions in the butter until soft, then stir in the flour until bubbly. Slowly add 1 can chicken broth and the 1/2 and 1/2. Stir until smooth ; bring to a boil; stir and let boil for 1 min. Add the parsley flakes, salt and pepper.

4. Add rice and chicken. If the mixture seems too thick add more chicken broth.

5. Place in greased pan or casserole with tight fitting lid. Cover.

6. Bake at 350 degrees for 1 hour.

7. Remove lid, sprinkle generously with slivered almonds.

8. Bake an additional 15 min. uncovered.

Sides:

• Steamed fresh broccoli florets or green beans

• Fresh or canned cranberry sauce

• Spring Greens, yellow pepper strips, mandarin orange sections, pomegranate seeds or craisins, Dressing: 5T. olive oil, 2 T. white balsamic vinegar, 1/2 t. mustard powder, pinch sugar, fresh pepper and salt to taste.

Family meal from 11/2/25

Ingredients

For the slow cooker:

• 1-pound boneless skinless chicken breast

• 1 cup low sugar BBQ sauce (I love Stubb’s spicy or Primal Kitchen Mango Habanero)

• Optional: 1/4 cup water if you have a thicker bbq sauce

For the quinoa:

• 1 cup uncooked quinoa

• 2 cups water

For the bowls:

• 1 (15 ounce) can black beans

• 2 cups shredded red cabbage

• 1 cup sweet corn (can use fresh or frozen but I love it off the cob)

• ¼ cup finely diced red onion

• 2 roma tomatoes, diced

• 1 jalapeno, thinly sliced

• 1 avocado, diced or sliced

Greek Yogurt Ranch Dressing:

• ½ cup 2% or whole-milk plain greek yogurt

• ¾ teaspoon garlic powder or 1 small garlic clove, grated

• ¼ teaspoon onion powder

• 1 teaspoon fresh lemon juice (or can sub apple cider vinegar)

• 1 teaspoon fresh chopped chives

• ½ teaspoon dried dill

• ¼ teaspoon salt, plus more to taste

• 1 to 2 tablespoons water to thin dressing

• Optional: ¼ teaspoon honey or sugar

To garnish:

• Fresh chopped cilantro

• Scallions

Instructions

1. SLOW COOKER CHICKEN:
   Place chicken and BBQ sauce in a slow cooker and stir so the BBQ sauce coats the chicken. Cook on high for 2.5-3 hours. Then remove chicken from the slow cooker, shred with two forks and then place back in the slow cooker, stir and turn the heat to warm until you are ready to serve.

2. TO GRILL CHICKEN:
   Marinate chicken in a bowl with BBQ sauce for 1 hour, then grill chicken over medium high heat for 6-8 minutes per side, or until the meat thermometer reads 165 degrees F. Remove from grill and allow chicken to sit for 5 minutes to retain juices, then cut into strips or dice into bite sized pieces.

3. Once chicken is done cooking or close to it, you can cook your quinoa: add water and quinoa to a medium pot and place over high heat. Bring to a boil, then reduce heat to low, cover and cook for 15 minutes. Once quinoa is done cooking, remove from heat, fluff with a fork and place the lid back on to allow the quinoa to stay warm and steam in the pot for 10 more minutes while you chop your veggies and make the Greek yogurt ranch dressing (or feel free to use store bought ranch).

4. To prepare bowls: add about 3/4 cup quinoa to each bowl, top with about 1/4 of the shredded chicken, 1/3 cup black beans, 1/2 cup shredded cabbage, 1/4 cup corn, 1 tablespoon diced red onion, diced roma tomatoes, a few sliced jalapenos and avocado. Drizzle the bowls with 1-2 tablespoons ranch dressing. Garnish with fresh cilantro and scallions. Enjoy!

Family meal from 5/4/25
Feeds about four

Below is the approximate measurements for a Wok or a 7-quart crock pot. Either combine and stir fry or place in a crockpot.

Spices (to taste method): 

• 4 tablespoons of curry 

• 2 tablespoons of Garam Masala

• 2 tablespoons of Chill paste

• 2 teaspoons of Sea salt 

• 1 tablespoon of turmeric

• 2 cans of coconut milk 

• 3 teaspoons of paprika 

• 2 teaspoon of cayenne

• 1 tablespoon Ginger 

• 1/2 lime squeezed 

Veggies: 

• 1/2 of a bag of long green beans or one small frozen bag of green beans

• 1 bag of baby carrots 

• 2 packages of mushrooms

• 4.5 large potatoes (diced)

• 3 onions (sauteed)

• 2-3 red, yellow orange peppers

Protein: 

• 2 Chicken breast

Grain:

• 2 cups of white Basmati rice

Family meal from: 3/2/25

Ingredients

• oil

• 1/4 c flour 

• 12oz andouille sausage sliced 

• 1lb chicken breast diced

• 1 lb shrimp 

• 1 chopped onion

• 1 chopped green bell pepper 

• 2 chopped celery stalks

• 2 cloves garlic 

• 6c. chicken stock 

• 1tsp salt

• 1/2 tsp pepper 

• 3/4 tsp thyme 

• old bay seasoning to taste 

Directions 

1. In a skillet warm 1/4  cup of oil over medium heat Add flour and stir continuously until mixture is brown, about 15 minutes,  making a roux. Set aside

2. In cast-iron pot heat 1 tablespoon of oil along with onion, bell pepper and celery cook for about five minutes until softened. then add garlic, salt, pepper, thyme. Cook for 1 minute.

3. Add chicken stock and bring to a simmer, then whisk in roux until smooth. add old bay seasoning to taste. 

4. Add in chicken, sausage, and shrimp and cook for about 20 minutes until chicken is cooked through. 

5. Serve over rice

Family meal from 1/5/25

Haitian Spice Marinade Epis: https://haitiantimes.com/haitian-spice-marinade-epis/

• 1 small onion

• 6 scallions

• 6 garlic cloves

• 1/cup roughly chopped parsley

• 10 leaves of basil

• ½ a green pepper

• ½ red pepper

• ½ yellow pepper

• 1/2 cup olive or canola oil

Thoroughly wash, chop, and dice everything into a large container. Add your ingredients into food processor and Mix on High. (You may also use a blender) While the process is taking place, pour in the oil. Once your seasoning reaches a smooth consistent texture, stop the Blender or Food Processor and pour the content into jar or plastic container.

Haitian Soup: https://haitiantimes.com/2020/12/04/no-controversy-over-this-haitian-soup-joumou-recipe-from-nadege…

Ingredients

• 1 cup, plus 1 tablespoon distilled white vinegar, divided

• 1 pound beef shank, meat cut off bones into 1” cubes

• 1 pound stew beef (preferably chuck) cut into 1” cubes

• 1 cup Epis seasoning base

• 3 tablespoons fresh lime juice (from about 1 lime) 

• 1 tablespoon seasoned salt

• 15 cups beef or vegetable broth, divided

• 1 pound beef bones

• 1 medium calabaza squash (about 2 pounds), peeled, cubed, or 2 pounds defrosted

• frozen cubed calabaza squash, or 1 butternut squash (about 2 pounds), peeled, cut into 2” chunks

• 3 large russet potatoes (about 2 pounds), finely chopped

• 3 carrots (about 1 pound), sliced

• ½ small green cabbage (about 1 pound), very thinly sliced

• 1 medium onion, sliced 

• 1 celery stalk, coarsely chopped 

• 1 leek, white and pale-green parts only, finely chopped 

• 2 small turnips, finely chopped 

• 1 green Scotch bonnet or habanero chile

• 1 ½ cups rigatoni 

• 6 whole cloves 

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 2 ½ teaspoons kosher salt, plus more

• ½ teaspoon freshly ground black pepper, plus more

• Pinch of cayenne pepper, plus more 

• 1 parsley sprig (optional) 

• 1 thyme sprig (optional) 

• 2 tablespoons olive oil 

• 1 tablespoon unsalted butter 

• Crusty bread (for serving)

Preparation

1. Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water. 

2. Stir Haitian Spice Marinade Epis seasoning base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight

3. Heat 5 cups broth in very large stock pot over medium heat. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes

4. Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20-25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and puree until smooth. Return to pot and bring to a simmer. 

5. Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 ½ tsp salt, ½ tsp pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered until pasta and vegetables are tender, 30-35 minutes.

6. Add oil, butter, and remaining 1 tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15-20 minutes more.

Family meal from 10/5/24

For Chicken:

• 1 pound chicken breasts cut into 1-inch strips

• 1½ teaspoons garlic powder

• 1 teaspoon Italian seasoning

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 2 tablespoon butter

For Sauce:

• 8 oz linguine pasta

• 1 small onion, diced (about 1/2 cup diced)

• 3 garlic cloves, finely chopped (about 3 tablespoons)

• ½ teaspoon red pepper flakes, more or less to taste

• 2 tablespoons all-purpose flour

• ¼ cup white wine

• 1½ cups chicken broth

• 2 teaspoons dijon mustard

• ½ cup heavy cream

• 2 teaspoons lemon juice, more or less to taste

• ½ teaspoon kosher salt, more or less to taste

• ½ teaspoon freshly ground black pepper, more or less to taste

• 6 oz baby spinach, coarsely chopped

• parmesan cheese, for topping

Instructions:

1. Bring a large pot of lightly salted water to a boil.

2. Lay chicken tenders out on a plate and pat dry. In a small bowl, mix together garlic powder, Italian seasoning, salt and pepper. Sprinkle half of spice mixture evenly over chicken tenders, flip and season with remaining half of spice mixture.

3. Heat a large skillet over medium-high heat. Add oil and butter; when butter is melted and sizzling, arrange chicken tenders in a single layer. Cook for 4 to 5 minutes.

4. Add pasta to pot of boiling water

5. Return the skillet in which you cooked the chicken to the stove (no need to clean it) over medium heat. If the skillet seems dry, add a splash of olive oil or a pat of butter.

6. Add onion and cook until softened, 4 to 5 minutes.

7. Add garlic and red pepper flakes and stir for 30 seconds until fragrant.

8. Add flour and stir until no dry bits of flour remain.

9. Add white wine and whisk until mostly evaporated.

10. Add chicken broth, a splash or two at a time, whisking constantly until smooth and all of the broth has been incorporated. Whisk in mustard.

11. Continue to whisk sauce mixture over medium heat until it starts to bubble gently and thicken, about 5 minutes.

12. Whisk in cream.

13. Add a splash of lemon juice and salt and pepper to taste.

14. Your pasta should be just about done at this point. Use colander to drain pasta and dump it straight into the saucepan with the sauce, reserving a cup or so of pasta water.

15. Top with spinach, then gently fold to coat the pasta completely with sauce, and let it finish cooking for a minute or two until the sauce is nice and thick and coats the pasta completely and the spinach is gently wilded. Add a splash of pasta water if needed to loosen up the sauce a bit more.

16. Fold in chicken until warmed through.

17. Spoon pasta into serving bowls, top with shaved parmesan cheese; serve immediately.

Family meal from 6/2/24

Maple Salmon: https://www.allrecipes.com/recipe/51283/maple-salmon/

Ingredients

• ¼ cup maple syrup

• 2 tablespoons soy sauce

• 1 clove garlic, minced

• ¼ teaspoon garlic salt

• ⅛ teaspoon ground black pepper

• 1 pound salmon

Directions

1. Gather all ingredients.

2. Stir maple syrup, soy sauce, garlic, garlic salt, and pepper together in a small bowl.

3. Cut salmon into 4 equal-sized fillets; place in a shallow glass baking dish and coat with maple syrup mixture. Cover the dish and marinate salmon in the refrigerator for 30 minutes, turning once halfway.

4. Preheat the oven to 400 degrees F (200 degrees C).

5. Place the baking dish in the preheated oven and bake salmon uncovered until flesh easily flakes with a fork, about 20 minutes.

Sweet Potatoes

1. Preheat to 400F

2. Cut sweet potatoes into 1 inch cubes, toss in olive oil, salt, and lemon pepper seasoning

3. Bake in a single layer until crispy, ~25-30 mins

Garlic Bok Choy

1. Fry up some garlic in veggie oil in a large pan/pot until brown

2. Add rinsed, halved/quartered bok choy

3. Sautee until wilted

4. Salt to taste