Author: Robert Andrews

Ingredients

2 LB Beef roast (eye or the round is best for this recipe)
4 garlic cloves
EVOO
Coat with Dry Rub, wrap and refrigerate

VEGGIES
1 Red onion (trim into large pieces)
1 yellow bell (large pieces)
1 red bell (large pieces)
1 potato (medium pieces)

Season/coat with Grandpa’s Thunder Powder or Grandpa’s Dry Rub depending on how spicy you want your coating.

Instructions

The night before, lightly oil your meat with EVOO, then coat your meat with the dry rub and wrap it in plastic.
Refrigerate overnight.
The next day, let it warm just a bit (an hour on the counter) before cooking.

1. Poke holes in meat with point of a sharp knife
2. Insert cloves of garlic into holes
3. Sprinkle with salt and pepper and thyme
4. Sear over very high heat using canola oil (about 400-450º)
5. Toss veggies in 1 TBL EVOO and spices of your choice
6. Spread veggies out on baking sheet
7. Place meat in center of baking sheet on top of veggies – fat cap on top if there is one
8. Bake all at 220-250º degrees for 2 hours
– Internal temperature should be about 115º
9. Close door and monitor internal temperature. Take out when internal temp is 130º

Let rest at room temperature for 5-10 minutes before carving. Serve with roasted veggies.

Ingredients

2 CU water
1 CU whole rice
1 tsp salt

General ratio is 2 parts water to 1 part rice

Instructions

1. Put water on high heat and start to bring up to boil
2. Add salt to the warm water and stir to dissolve
3. Add rice and continue to stir until it comes to a near boil
4. Set kitchen timer for 30 minutes
5. Put on as heat as LOW as possible and stir only once at about the 10 minute mark
6. When timer sounds, turn off heat and KEEP PAN COVERED

IMPORTANT: Resist the need to peek, you will loose heat that the rice needs to finish cooking

Add a bit of orange or lime zest to your rice at the last minute

DON’T use converted rice or instant rice

Ingredients

1 C Whole Wheat Flour
1.5 C High Gluten Flour
1/4 C Baguette flour
1/2 C Westphalian Pumpernickel Mix
1 tsp Yeast
1/4 C Parmesan Cheese
1 C Water – more or less – adjust database

Instructions

Mix all ingredients for 3 minutes slow
Increase speed then 5-7 minutes until well developed
Rest the dough for 20-30 minutes
Cut off golf ball sized pieces
Shape rounds, bench rest for 15 minutes
After rounding, dip in Whole Wheat Flour and place on the sheet pan
Proof for about 30-40 minutes
Score one cut in the middle of each
Bake with steam for 5 minutes at 500 degrees
Lower temp to 400 degrees and cook until browned

ORIG
10 pounds Whole Wheat Flour
15 pounds High Gluten Flour, 99PRD011113
2.5 pounds Crusty Baguette – 10%, 99PRD011409
5 pounds Westphalian Pumpernickel Mix
4 oz Dry Yeast, 99PRD012140
9 Liters Water
Served on Day 1, 2, 3, 4, 5, 6, 7

2 C 3 Seed Flour
1 tsp Dry Yeast
1/2 C Water – more or less – adjust database

ORIG

10 LBS 3 Seed Flour, 99PRD23625
2 oz Dry Yeast, 99PRD012140
2.5 Liters Water

Instructions

Mix all ingredients for 3 minutes slow, and 5 minutes fast until well developed
Rest the dough for 20 minutes
Scale into 4 pounds
After rounding the dough, dip them upside down in MUESLI mix
Proof for about 30-40 minutes
Bake with steam for 5 minutes at 250 Celsius, and then lower the temp to 210 C for the remaining time

Served on Day 5
Served on Day 2

SERVED ABOARD ROYAL CARIBBEAN

2 C Natural Country Flour
1 tsp Dry Yeast
1/2 C Water – more or less – adjust database

ORIG

10 pounds Natural Country Flour, 99PRD24217
2 oz Dry Yeast, 99PRD012140
2.5 Liters Water
1.5 LBS Sunflower Seeds, 99PDR011409

Instructions

Mix all ingredients (except seeds) for 2 minutes slow, and 5 minutes fast until well developed
Add the sunflower seeds the last two minutes
Rest the dough for 20 minutes
Scale 1 pound pieces and preshape them round
Shape them into loafs
Proof for about 30-40 minutes
Make three shallow cross-sectional cuts
Bake with steam for 5 minutes at 210 Celsius for about 25 minutes

Served on Day 4

Ingredients

2.5 C High Gluten Flour
1/4 C Whole Wheat Flour
1/4 C Basil – chopped finely
1 TBL Yeast
1.5 C Water – PLUS more to develop consistency

Instructions

Mix all ingredients for 5 minutes slow, and 4 minutes fast
Rest the dough for 10 minutes
Divide and roll into golf ball sized rolls
After rounding, proof for about 30-40 minutes
Bake with steam for 5 minutes at 500 degrees
Then lower the temp to 400 and cook until browned

ORIG:
20 pounds High Gluten Flour, 99PRD011113
2 pounds Crusty Baguette – 10%, 99PRD011409
3 LBS Pesto, 99PRD011680
5 oz Dry Yeast, 99PRD012140
5 Liters Water

Served on Day 3

SERVED ABOARD ROYAL CARIBBEAN

Ingredients

2.5 C High Gluten Flour
1/4 C Whole Wheat Flour
1 TBL Yeast
1/4 C Parmesan Cheese
1 tsp Paprika
1 C Water – more or less – adjust database

Instructions

Mix all ingredients for 5 minutes slow, and 4 minutes fast
Rest the dough for 10 minutes
Divide and roll into golf ball sized rolls
After rounding, dip upside down in sesame and place on the sheet pan
After rounding, proof for about 30-40 minutes
Bake with steam for 5 minutes at 500 degrees
Then lower the temp to 400 and cook until browned

Special Steps

Variations

ORIG
20 pounds High Gluten Flour, 99PRD011113
2 pounds Crusty Baguette – 10%, 99PRD011409
4 oz Dry Yeast, 99PRD012140
2 LBS Parmesan Cheese, 99PRD10808
5 OZ Paprika
6 Liters Water
Served on Day 2

SERVED ABOARD ROYAL CARIBBEAN

2 C AP White Flour
2 TBL sugar
1 TBL Dry Yeast
1/2 C Egg Product
scant salt
4 TBL butter, softened
1 C Water – more or less – adjust database

Special Steps The recipe, when shared, was very light on amounts and instructions.

ORIG

50 pounds AP White flour
3 LB sugar
8 oz Dry Yeast, 99PRD012140
2 3/4 L Egg Product
4 oz salt
10.5 LB butter, softened
9 Liters warm Water
2 LB croissant butter to be used for 7 pounds of dough

Instructions

Mix all ingredients for 2 minutes slow, and 2 minutes fast
Laminate them with 1 block croissant butter
Give three inch folds
Rest dough before use 10 hours

Served on Day 1, 2, 3, 4, 5, 6, 7

Ingredients

1 16 oz can crushed pineapple
1 16 oz can whole berry cranberries
1 16 oz. Tub whip cream
1 8oz pkg cream cheese
1 cup chopped pecans
1 3 oz pkg raspberry jello

Instructions

1. Pour off liquid of can of pineapple and reserve in cup.
2. Add water to pineapple liquid to make 1 cup.
3. Add pkg of jello to liquid and cook till jello is disolved.
4. Put the cup of pineapple and jello liquid in large bowl and blend In the cream cheese till not lumpy and is smooth.
5. Add the can of crushed pineapple, cranberries and nuts.
6. Fold in the whip cream and refrigerate to set up.

Ingredients

4 Large Radishes
Pointy steak knife

Instructions

1. Cut small flat section on the end with the tap root
2. Insert knife point into side of radish at 45 degree angle to inside center of radish
3. Rotate knife 90 degrees and repeat, connecting cut edges
4. Repeat until you’ve made it all the way around
5. Gently separate along the cut mark
6. Use as a nice garnish on your plate

Ingredients

DRESSING
2 TBL lime juice
1/4 CU brown sugar
1 tsp turmeric
1 TBL coriander
1 tsp curry powder
(optional – minced jalapeno without seeds or veins)

SALAD
2 CU Mandarin style pea tendrils
2 TBL olive oil (heated on stove)
1/2 CU julienned peppers

Instructions

1. Mix together dressing and set aside
2. Heat oil. Add peppers when hot.
3. Cook only a minute or two
4. Add pea tendrils (one large handful per person)
5. Let wilt just a bit
6. Add dressing to pan, stir briefly, then serve
7. Top with diced pineapple and almonds
Also good with Salsa Tropical instead of pineapple – See recipe here!

Ingredients

2 green apples (quartered, deseeded, and sliced)
juice from 1 lemon
1 tsp grated ginger
2 tsp Grandpa’s CinnaSugar®
1 TBL brown sugar

Instructions

1. Stir apples with lemon juice
2. Melt butter and combine will all other ingredients
3. Pour over top of apples
4. Bake 30 minutes
5. Serve with ice cream

Sauteed Broccoli & Bok Choy (Every Day Foods)

Ingredients

Baby bok choy
Head of broccoli
1 tbl garlic
2 tbl ginger

Instructions

1. Trim bok choy, trim leaves big, trim stalks to ¼”
2. Cut off broccoli, flourettes, peel off outside stem, cut stem to ¼”.
3. Cook medallions in ½ cut water, cover & cook 5 minutes.
4. Add flourettes, add 2 tbl water, cover & cook 5 minutes more.
5. Uncover & cook till liquid evaporates. Add 1 tbl minced garlic, 2 tbl canola oil, add leaves, cover for 1 min, stir around and add ginger & soy.

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Sauteed Broccoli and Bok Choy – a bit of a personal twist

Ingredients

Baby Bok Choy
1 head of Broccoli
1 TBL garlic
2 TBL ginger liquid
2 TBL soy
2 TBL canola oil

Instructions 1.

Trim Bok Choy – trim leaves big, stalks to 1/4 inch
2. Cut off brocolli florettes – Peel off outside stem and cut stem to 1/4 inch
3. Cook both 1/4 inch medallions in 1/2 CU water (covered) for 5 minutes
4. Add florettes
5. Add 2 TBL water, cover and cook 5 minutes more
6. Uncover and cook till liquid evaporates (reduce)
7. Add garlic
8. Add 2 TBL canola oil
9. Add leaves and cover. Cook for 1 minute.
10. Stir around and cook for 1 minute more.
11. Add ginger and soy.
12. Serve hot.

Ingredients

1 CU EACH (all cubed) Cantelope, Pineapple, Honey Dew, Guava, Mango,
Tomato
1 diced red onion
2 TBL EACH cilantro, garlic and lime juice
salt and pepper to taste

Instructions

1. Mix together all ingredients
2. Serve with grilled talapia
Variations Also great with taco chips and potato chips.

Ingredients

3 medium tomatoes, diced
1/3 CU diced red onion
1 tsp minced fresh garlic (or to taste)
2 TBLSP chopped fresh cilantro
Juice of 1 lime
1 TBLSP chopped scallions
1/4 tsp salt
Pinch pepper

Instructions

Combine all ingredients in a medium bowl and mix well. Refrigerate.

McDonald’s will sometimes charge 5¢ for a packet of salsa. Don’t get upset. Rather: buy a couple dozen packets – or more! 5¢ per packet figures out to about $4 per jar – which is market price. Plus you now have something that is not normally sold as a commodity. LOL

Ingredients

• 2 medium tomatoes – seeds removed and diced
• 2 TBL minced onion
• 1 TBL jalapenos – seeds removed – grated
• 2 TBL green bell pepper – minced
• 1 TBL sugar (high fructose corn syrup eliminated)
• 1 TBL white vinegar
• 1 tsp lime juice
• 1/2 tsp DRY cayenne pepper
• 1 tsp cumin
• 1 tsp garlic powder
• 1/4 tsp salt
• Pinch pepper

Instructions

1. Combine all ingredients in a medium bowl
2. Put in food processor or chopper
3. Pulse until not quite chunky
4. Drain excess liquid
5. Let set for five minutes to let liquid absorb into dry ingredients
6. Drain any remaining liquid
7. Serve – Refrigerate leftovers

This was created by Robert, and is the “debug” stage. Please forward comments and suggestions to Robert@GrandpaCooks.com

Ingredients

1 pound firm tofu, large dice
3 tablespoons vegetable oil
4 teaspoons garam masala
4 teaspoons kosher salt
3 medium garlic cloves, thinly sliced
1 medium yellow onion, thinly sliced
2 medium plum tomatoes, finely chopped
2 teaspoons ground ginger
1 pound baby spinach
1/2 cup plain Greek-style whole-milk yogurt

Instructions

1. Combine tofu with 1 tablespoon of the vegetable oil, 2 teaspoons of the garam masala, and 2 teaspoons of the salt. Mix gently to coat tofu; set aside.

2. Heat a large (12-inch) frying pan over medium-high heat and add 1 tablespoon of the oil. When it shimmers, add tofu in a single layer and cook until browned, about 5 minutes. Transfer to a plate.

3. Wipe out the pan, return it to the stovetop over medium heat, and add remaining 1 tablespoon oil. When it shimmers, add garlic and onion and cook, stirring occasionally, until onion is tender and browned, about 3 minutes. Stir in tomatoes and ginger and cook until tomatoes just start to soften, about 2 minutes.

4. Add spinach in handfuls and stir frequently, scraping the bottom of the pan to incorporate any browned bits. Cook until spinach is very wilted and liquid is cooked off, about 7 minutes. Stir in reserved tofu and cook until heated through, about 1 minute. Remove from heat. In a medium bowl, stir together remaining garam masala, remaining salt, and yogurt and add to spinach mixture. Stir until well mixed and serve.
Saag, a stew of spinach and spices, is one of the most common offerings at Indian restaurants. We added tofu for a quick, delicious dish.