Oh How We Love Our Sunday Dinners

On the menu: Pork Potato Stew

Recipe by "Chef Koreander" and Sous Chef "A little Pinch"

Chef "Koreander" prepping the food here


Sous Chef "A little pinch" helping at his side


Mmmmmmm... oh so delicious. Chef Koreander has done it again.


So simple, yet so powerful, with a little pinch of this, and a little pinch of that.


Good for Serving 20 people or more (Good to try for Saturday Youth Meals! Or, just double it? Rumor has it that 180 Youth know how to eat!) Or, cut the amount in half and it'll be great for small group meals or any size gathering.

Here are the Ingredients:

Olive Oil
2 Garlic whole
3 Red Onions
5 Peeled Tomatoes
9 Peeled Potatoes (cut up in cubes)
Pork cut up into cubes
3+ teaspoonful of Cumin powder(Depends on preference and amount of liquid)
1-3Chicken stock
3+ teaspoonful of Chili pepper powder (Depends on preference and amount of liquid)
Salt
4-5 Bay leaves

Directions
1. On a pot, heat on Low-medium add some olive oil to cover the bottom
2. Add chopped garlics and onions, then add a pinch of salt.
Wait until onions are slightly brown and soft. Make sure to stir so prevent burning
3. Add Potato cubes into the pot.
Mix/Stir them well
4. Soon after, add the pork cubes
5. Add 2 pinches of salt
6. Add a pinch or 2 of cumin and chili powder and mix well
7. Add 1-3 chicken stock (preferred to have liquid just a little over the added food)
8. When pork seems cooked, taste and add preferred amount of cumin and chili pepper powder.
9. Add 4-5 Bay leaves on top
10. Wait until the potatoes are soft and the pork is cooked all throughout then serve.

Pictures provided by ms. Zing Bowl.

Rigatoni with Tomato Cream Sauce and Chicken

recipe by Mrs. Salt
video by Oregano and Spatulasaurus
music by Spatulasaurus

Crepes~

Post and pics except the one above by P.Ladle.
Recipe of basic batter by: Tyler Florence

Basic Crepes Batter~
makes 10 (8-inch) crepes

1 cup milk
1/4 cup cold water
2 eggs
1 cup all purpose flour
pinch of salt
3 tablespoons unsalted butter melted
nutella
pine nuts

Easy Prep:
combine the milk, water, eggs, flour and salt in a blender.
Blend on medium for 15 seconds, until the batter is smooth and lump free.
Pour in 3 tbsp of melted butter and blend again for a second.
Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery.
When you let the batter rest the crepes have a better texture and a softer bite.

And go~
1.Pour batter onto a non-stick pan, over medium heat.


2.Cook for 30-45 seconds. When you see light goldenness appearing on the crepe, flip it over, and do the same on the other side.


3. Put a spoonful of Nutella and a sprinkle of toasted pine nuts


3a.To toast your own pine nuts:
Put pan on med. heat, pour pine nuts on the pan, move them around a few times, watchfully until slightly goldenness.




4.Fold crepe in half, and flip to even the cooking on both sides.

And voila! Yum! Enjoy!

Oh How We Love Our Sunday Dinners.

Photos by: Ms. Zing Bowl
Recipe and Dinner by: Daikonasaurus
Steak Sandwiches. Just $5
Reviews were: good, impressive, delicious!

Spring is Here!

Lots of fresh spring desserts and foods to enjoy

 outdoors coming very soon! 

You can also submit your ideas and blogs to: 180blogs@gmail.com!

Always Weekend Eatery presents....

video by Oregano
recipe tweaked by P Ladle
Guest appearances: 180 Youth Hungry Nerds :P



Watch it in full screen for maximum deliciousness!

Look what we "Drew" from Nyack, NY

recipe and hands by: The Blender

I found a small authentic Italian shop in Nyack, NY, called Gracie's Ravioli. They had an awesome Italian meats and deli section which made it a regular spot for me. I had visited them at least once a week and they came to know me as one of their regulars. The sandwich started out as a simple chicken cutlet sandwich with just lettuce, tomato, and onion, and every time I went, I would add something different. It soon transformed into what it is now known as "the Drew". I eventually began to bring some friends with me to the deli to have this monstrosity of a sandwich and they really enjoyed it. Slowly people began going and asking for the sandwich on their own. When I showed Pastor Sam and Pastor Billy this sandwich, Gracie's Ravioli quickly became a regular spot for them as well. One time, they both went without me and upon requesting the sandwich, the owner came to notice how often people were getting this sandwich. Pastor Sam suggested that it be one of the weekly specials on the board. From then on it became known as "the Drew", the name given by Pastor Sam. I met up with them later on during their lunch and was greeted by the owner who told me that because of the demand of the sandwich (which really was only P Sam, P Billy, and my room mates), they made it into a weekly special that they run. Not too sure if it's still around though... I'd love to go up and check sometime soon.


video by: Ms Zing Bowl

The Sweet Scent of Lemongrass

photos and article by: Spatulasaurus

So there I was, sitting at EAT Thai Restaurant on 81st and 3rd with Pastor Ladle, as the waiter placed our food on the table. She ordered the Pad Thai and I the Green Curry, one of my favorites.

As I dug into the curry, I savored the familiar flavors of coconut milk, cilantro, and lemongrass. Upon my 18th bite, I thought to myself, "Hey, I could make this!" Maybe it was the new sense of culinary confidence I developed from completing a difficult Jamie Oliver recipe. Or maybe I was inspired by an episode of No Reservations in Vietnam where Anthony Bourdain tasted a bevy of mouth-watering Eastern Asian dishes. Or maybe I just wanted to cook something green.

Whatever it was, that night I googled "Thai Green Curry" and clicked on the first hit. It was from About.com. Lemongrass, coriander, lime juice, etc., process it all together... Looked easy enough.

I kept the page open on my browser for a good week until finally, when deciding what to cook for Staff Dinner (it was my day), I knew that it was time.

I made my way over to Asian Mart in South Avenue on Staten Island and got my ingredients.

Lemongrass, chicken, garlic, cilantro, ground coriander, cumin, coconut milk, fish sauce, shrimp paste, brown sugar, bell peppers, jalapeno peppers, lime juice, and ginger. It all came out to 28$ (considering we have about 6 very large mouths to feed here at the Office). Keeping my laptop very close, I opened up the recipe page, put some music on, and got to work.

Here are some photos of the process:

As I was chopping the lemongrass, the fragrance was sweet and floral. When I processed it with the garlic, cumin, coriander, ginger, and coconut milk, the scent was heavenly. By far, the smell is the best part of cooking this dish.

I had to get two burners going, of course, to compensate for the hungry bodies.

When I began the curry paste, I was very specific in the amount of each ingredient according to the recipe and carefully measured out tablespoons and 1/4 cups. As I was tasting while the chicken and vegetables were cooking, I kept noticing something missing and from then on, I threw all caution out the window and decided to improvise: I tossed in random splashes of fish oil and lime juice and generous dashes of brown sugar and salt, until it had that Green Curry essence.

Now tell me that doesn't look delicious! And to my pleasant surprise, it was. The rest of the staff guys loved it and went back for thirds.

I now have a brand new dish under my belt and a new addition to our Staff Dinner Menu!

And of course, no dish is ever complete without Rooster Sauce.

To try your own culinary hand, here's the recipe I used.

Always Weekends Eatery

Today's Dessert Recipe:

Dipping Cookie...

Whole wheat chocolate chip and cherry Biscotti!

Photos by Ms Zing Bowl

Recipe posted by P Ladle, credit to "Cooking Light"

• Ingredients:
• 3 cups whole wheat flour
• 1/4 teaspoon salt
• 1 cup sugar
• 3 large eggs
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 2/3 cup dried tart cherries
• 1/2 cup semisweet chocolate chips
• Cooking spray

Directions:

Preheat oven to 350°. Combine flours and salt in a bowl; stir well with a whisk. Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips. Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°. Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

~~~~~~~~~~~~~~~~~~~~~~~~~~

I'll be bringing some tomorrow to church, for those who ordered them on Facebook. Let me know how they are!

Can you handle the... "The crave case" ?!?!?!?!

Post by Stella Lee

So let me tell you about the white castle incident... it's kinda epic. It all started when Liz, Diana (aka dLOUD) Tina, and I (Stella) were bored on a Saturday night. We called up John to see if he wanted to go bowling and that’s how it all started. We patiently waited for him at a bubble tea shop in NJ and when he walked in, we asked him if he wanted a bubble tea. To which he patted his tummy and informed us of his current situation; he was trying to watch what he ate (foreshadowing?)
 Later, black lights and blasting 90’s pop music welcomed us as we walked into the bowling alley. It was cosmic bowling night and there was a looong line but we took advantage of the time with laughter and deep conversation. After a warm up game, we decided to make things a bit more interesting and so we broke off into two teams: Liz, Dlau and Tina vs. me and John. Trying to think of a good incentive to win, we threw out the usual suggestions, a dance off for the losers or dinner for the winners. Then Liz threw out the gauntlet, “the losers have to finish… a crave case!!!” and then it was ON. We played 2.5 intense games, throughout which were a lot of dance distractions (Tina), cheering and laughing. The end score was 560 to 554, with Tina, Dlau and Liz winning thanks to Liz’s grossly high score of 177 and so the two most competitive people there lost due to 6 points (sigh). We sucked it up, prepared mentally and then drove off to the nearest white castle.
 And so the crave case was bought, calories counted (a whopping 2100 calories for 15 burgers), and bladders emptied. We opened up the case and breathed in the distinctive greasy smell that only comes from these little burgers and then we started. I ate them one by one taking my time, while John chose to eat three at a time, stacking them like mini big macs. Liz was taking videos of almost every minute of our punishment while Dlau had a constant flow of “encouraging” words, like “are you hungry?” and “does it taste good?”

The first ten burgers actually went down fairly easily but the last five burgers were a whole different story. The burgers settled and felt really heavy and so we were forced to get up from our seats and jog around the White Castle, so that the last remaining burgers would go down. The last three burgers were the worst. Every bite took 5 minutes to chew and swallow and there was literally no taste but grease. But even though it was like torture, we all joked around and laughed until the last burger was eaten. It felt really really REALLY good when we triumphantly took our last bites and were finished! Woooot!
 On the drive back home I was beyond full and was reflecting on the humorous events that just happened. God really works in some crazy ways and I have to say that I haven’t laughed like that in a long time. I realized how crazy it was that only a year ago Dlau came to 180 for the first time and shortly after came to Christ and here we all are, creating awesome altar moments together. I am so thankful that we were all brought from such different places to the 180 family so that we could have so many unforgettable moments with Him. Without Christ, I just wouldn’t be feeling as full as I feel now, physically and in life as well. :D

Oh How We Love Our Sunday Dinners.

These meals are served after our SI Sunday Service, at the office. Just $5!

Next week, Kevin and his team is cooking up some korean food!

By P Ladle. (Pastor Lydia)

Photos by: Ms. Zing Bowl