ZILLA'S RECIPE BOOK

Welcome

This is my recipe digital recipe book! I have an actual book in real life to keep track of all the things I enjoyed making and still remake to this day. I will link some of my staple dishes, drinks, and sweets. So yeah enjoy! Some are real easy and some aren't so much.

Notes

I believe in the Ratatouille saying "Anyone can cook". Because it's true. Once you get the basics and the science of it down, you will be just fine. This was heavily inspired by FairyGore's recipe book, I just loved the idea. But hers is waaay better. So major props to her.

Another thing, if you do not always have every ingredient for every recipe. Theres always things you can do with our or sub for instead.

Wonton Soup

A lot of the ingredients can be easily interchanged, I think at somepoint I would like to add slices of chuck steak just as extra protein but this is okay too.

Albóndigas

Meatballs
  • 2 tablespoons cooking oil.
  • 1/2 med yellow onions (diced).
  • 1lb ground beef.
  • 1/2 cup of cooked white rice.
  • 1 teaspoon of garlic powder.
  • 1 teaspoon ground cumin.
  • 1 teaspoon of salt.
  • 1/2 teaspoon ground black pepper.
  • 1 large egg.
  • 1/4 cupe finely chopped fresh cilantro
Soup
  • 3 tablespoons cooking oil
  • 1/2 med yellow onion (diced)
  • 2 med celery stalks (diced)
  • 2 med carrots (diced)
  • 5 med garlic cloves (minced)
  • 1 tablespoon ground cumin
  • 1 teaspoon dried mexican oregano
  • 1 (14.5 oz) can diced tomatoes or 2 (10 oz) cans Ro-Tel, undrained
  • 2 med yukon gold potatoes, peeled and cut into 1-inch pieces
  • 8 cups chicken or beef broth
  • 1 med zucchini, cut into 3/4-inch pieces
  • Chopped fresh cilantro
  • Lime wedges for squeezing
Instructions
  1. Make the meat balls: In a med sauté pan, heat cooking oil over med-high heat. Add the onion and cook, stirring often, until translucent and starting to brown, 5-7 mins. Transfer to a bowl to cool.
  2. While onion cools, in a separate med boil, combine the ground beef, cooked riced, garlic powder, cumin, salt, pepper egg, and cilantro.
  3. Stir the cooled onion into the beef mixture. Roll into 1-inch balls, place on a large plate or small baking sheet, and cover with plastic wrap or a clean kitchen towel and set aside while you make the soup (or transfer to the fridge for later).
  4. Make the soup: In a soup pot or large dutch oven, heat the cooking oil over med-high heat. Add onion, season with salt and pepper, and cook, stirring often, until translucent and starting to brown, 5-7 min.
  5. Add celery and carrots and cook until starting to soften, about 5 min. Stir in the garlic, cumin, adn oregano and cook until fragrant, about 1 min. Add the diced tomatoes (or Ro-tel) and their juices and cook, stirring often, until most of the juices have evaporated, 3-5 min.
  6. Add the potatoes, broth, and a few generous pinches of salt. Bring the soup up to a simmer and cook until the potatoes are starting to soften, about 10 min.
  7. Taste for seasoning then carefully drop in the meatballs, moving them around as needed to make sure they're submerged in the broth. Return to a simmer and gently cook until the potatoes are very tender and most of the meatballs have floated up to the top, about 10 min.
  8. And the zucchini and bring back up to a simmer, and cook the zucchini is just tender and the meatballs are cooked through, about 5 min. Taste for seasoning.
  9. Serve topped with cilantro, with lime for squeezing.

Potato Soup

Ingredients

  • 6 Strips of Bacon
  • 3 Tablespoons of Butter
  • 1 1/2 cup (1) Yellow onion
  • 3 garlic cloves (minced)
  • 1/3 (42gs)Cup of all purpose flour
  • 2.5 lbs gold potatos, peeled and diced
  • 4 cups of chicken broth
  • 2 cups of milk
  • 2/3 cup of heavy cream
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon ancho chili powder

    • For topping

  • Bacon
  • Chives
  • Sour cream
  • Shredded cheddar cheese

Instructions

  1. Place bacon pieces in a large dutch oven or soup pot over med heat and cook until bacon is crisp and brown.
  2. Remove bacon pieces and set aside, leaving the fat in the pot.
  3. Add butter and chopped onion and cook over med heat until onions are tender (3-5 minutes).
  4. Add garlic and cook until fragrant (about 30 seconds).
  5. Sprinkle flour over the ingredients in the pot and stire until smooth (use whisk if needed).
  6. Add diced potatoes to the pot alone with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
  7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10min).
  8. Reduce heat to simmer and remove about half of the sup to a blender (BE CAREFUL IT WILL BE HOT) and puree until smooth. Alternative you can take an immersion blender to the pot for a little bit instead.
  9. Return pureed soup to the pot and then serve.
  10. Serve with a dollop of sour cream, some shredded cheese and bacon bits. Top with chives. (optional)

Miso Soup

Feeds at least two people.

Ingredients

  • 4 cups of water
  • 1 tablespoon of Hondashi
  • 4 tablespoons of Miso
  • A handful of wakame seaweed flakes
  • AS MUCH SOFT TOFU AS YOU WANT (i like a lot)
  • 1/4 cup of Green onions, chopped

Note - You can add shredded carrot, onion, mushrooms, etc.

Instructions

  1. Start by heating the 4 cups of water, along with the tablespoon of dashi.
  2. When water starts to simmer, add tofu and seaweed (if other additions are included, now would be the time to put them in)
  3. Do not let water boil, if so, wait till it comes to a gentle simmer. A boil could and probably will ruin the miso.
  4. Once water starts to steam, add miso paste by mixing it in a strainer over the pot. Grab a little hot water from time to time to allow the paste to become liquified.
  5. And ta da!

Wonton Soup

forgot how much it makes

Timing Varies

Ingredients

  • 1 Tablespoon seasame oil
  • 3 Green Scallions, white parts only (sliced finely)
  • 1/ Tablespoon minced garlic
  • 32oz Chicken broth x2
  • Frozen wontons (your preference)
  • 1 packet of noodles (your preference)
  • Veggie of your choice (I put bok choy)

Instructions

  1. Heat up seasame oil in pot before tossing scallions in to saute.
  2. Saute white parts of the scallions until lightly golden brown
  3. Once slightly toasted, add garlic
  4. Once the garlic is ready, add broth and allow it to come to a boil before turning down to a simmer.
  5. Now add your wontons and noodles
  6. Briefly dunk your veggies in hot broth before servering
  7. Enjoy! :)