Recipes – Page 2 – TransChef

Roasted Bell Peppers and Garlic In Olive Oil (Roasted Bell Peppers and Garlic Confit)

Trans ChefApril 28, 20220

Growing up, I spent a good bit of my early years living on a farm just outside Crawfordville, Fla. The majority of the food we grew was for our personal use. We’d grow the normal stuff you’d expect… tomatoes, watermelons, okra, bell peppers and greens were pretty much always on the list to plant. As you’d expect, we’d do various things to preserve the fruits of our labors. The most commonly used method was canning. (Followed by open-air dehydrating.)

Chinese Black Bean Ribs

Trans ChefApril 16, 20220

I LOVE DIM SUM (點心, 点心, diǎnxīn, dímsām)! I love it so much in fact that over the years I’ve learned to make quite a few of my favorite dim sum dishes, and make them pretty regularly. (A few times a month if I’m being honest.) I love how the simplest of ingredients can turn into something so complex and mouthwatering that people will drive for hours, spending hundreds of dollars for a meal of it! Not only is dim sum delicious, it’s also a wonderful way to bring friends, family and even strangers together in a way that is sadly missing in today’s fast-paced world.

Vegan Shepherd’s Pie

Trans ChefApril 11, 20220

When I was growing up there wasn’t really ‘vegan’ or ‘vegetarian’ food in the South. That was only for those “hippies in California” or “fancy rich people”. Looking back, I don’t think my mom (or most of my aunts for that matter) ever cooked a vegetable that didn’t have at least one animal byproduct in […]

Asian Inspired Stuffed Napa Cabbage Rolls

Trans ChefSeptember 30, 20210

My family loves Asian food, and one of our favorites is Chinese-inspired egg rolls. Pork, chicken, or shrimp, yes please! More times than I can count, I’d come home and my mom and I would spend a whole night rolling egg rolls. Looking back, we’d end up eating almost as many as we’d roll, but hey, memories right? Hehe!

Dehydrated Lemon – A Secret Flavor Weapon

Trans ChefSeptember 16, 20210

Growing up, we didn’t eat a lot of fresh lemons in our day-to-day lives. I don’t mean that we never had lemons. We had loads of lemon-flavored things like candy, cakes, cookies and lemonade, but whole fresh lemons were something we’d have at restaurants or special events. Our mom wouldn’t buy them because she had […]

Sous Vide Crispy Chicken With Spicy Coconut Sauce

Trans ChefFebruary 22, 20210

Fun fact, I created this recipe while trying to reduce food waste and long work hours. (I hate throwing away money!) I work full-time as a PHP/Python developer for a company in Las Vegas and it often requires me to work long hours. As you can imagine there are times when a veggie starts to […]

Braised Beef and Butternut Squash Curry – Multi-Cooker

Trans ChefFebruary 7, 20210

I love curry! They’re amazingly easy to make, packed full of flavor and a great way to please a crowd in a hurry! Truth be told I love curry so much I’ve spent days researching the history of them. #NerdyLikeThat One of the most surprising things I learned is curry dates back to at least […]

Roasted Eggplant (Aubergine) Vegan Curry

Trans ChefJanuary 30, 20210

Growing up in rural North Florida in the 1980s no one we knew ate curry and vegetables always had meat, or meat byproduct (rendered pork fat, butter or stock), in them. So you could imagine my delight when I tried eggplant curry in San Francisco. I couldn’t get over how warm/spicy it was and absolutely […]

Kale Saag Paneer

Trans ChefDecember 30, 20200

Butternut Squash Soup With Coconut Milk

Trans ChefDecember 30, 20200

Growing up butternut squash wasn’t something we ate. Looking back I think it was a mix of lack of knowledge about that winter squash, cost and lack of time. The same goes for coconut milk. (We did use desiccated coconut, otherwise known as shredded coconut, once in a while for the odd cake.) Come to […]