Category Archives: Forking Recipes

Interesting twists on everyday things as well as the unusual

Easy Asian Inspired Spicy Meatball Stuffed Wontons Recipe


Asian Inspired Spicy Meatball Stuffed Wontons

I whipped up these Asian Inspired Meatballs that came out really FORKING delicious but I didn’t publish the recipe because they were not the correct texture for a meatball. My husband brilliantly said the meatballs would be really great stuffed into wonton wrappers so that is what I did. It’s really easy to stuff a meatball into wonton wrappers. You just wet with water both sides of the wonton wrapper, insert meatball, apply top wrapper, Just clench your hand and everything is wrapped up tight. You can serve the Wontons a variety of ways. As a dumpling in soup, you can make them like potstickers or serve with a variety of dipping sauces. The brown sauce I whipped up pictured in the left hand bottom corner was really FORKING Delicious….I didn’t write down exactly how I made it but I know I used basically all the same flavoring I put into the meatballs…but with a few adjustments……I know I went heavier with the hoisin sauce and I think I went heavier with the garlic…..but it was pretty close to what I put in the meatballs.

Ingredients for about 8 servings

1 lb beef (mine was fresh ground sirloin, chuck, brisket and rib in about equal amounts)

1/2 cup onion – chopped fine

1 carrot shredded

3 Tablespoons soy sauce

2 Tablespoon rice wine vinegar

1 Tablespoon shaohsing rice wine

1 Tablespoon garlic that was ground to a paste

2 Tablespoons gochujang

1 teaspoon red chili flakes

1 Tablespoon ginger – fresh grated

1 Tablespoon honey

1 Tablespoon dark brown sugar

1 teaspoon hoisen sauce

1/2 teaspoon sesame oil

3 XL eggs – slightly beaten

1 cup millet – cooked (next time I’ll try rice…..)

1 Tablespoon (scant) sea salt

1/2 teaspoon black pepper

1 cup panko

1/4 cup fresh cilantro

non-stick spray – canola or vegetable

a package of wonton wrappers

1 Tablespoon salt to boil wontons in.


Set oven to 350 degrees F.

Spray baking sheets with nonstick spray.

In a large bowl mix together all the ingredients.

Use a small scoop and make your meatballs.

If you have the same size scoop as mine you might get around 41 balls.

Leave in oven until done.

In my oven they got done in 15 minutes.

When the meatballs are done let them cool on the counter. When cool portion the meatballs. Freeze some if you want to and leave out what you want.

You need two wonton wrappers per meatball.

Get a small dish of water and quickly dip the top side of the wrapper.

Place meatball in the middle of the wrapper.

Get another wrapper and wet one side of the wrapper and place over the meatball.

Put it in your hand and squeeze it shut.

Get a pot of boiling water on and add a little salt.

Boil them about a minute or two and serve with assorted sauces or in a broth based soup.

Asian Inspired Spicy Meatball Stuffed Wontons

Forking DELICIOUS….!

The Forking Truth





Blistered Serrano Chilies Recipe from The Brokeass Gourmet


Blistered Serrano Chiles

I got a bunch of serrano chiles and I already got a big jar of them that I pickled that are tasty. I searched the web to come up with another idea. I read from the Brokeass Gourmet that the serrano chiles get sweet when you fry them in olive oil. The brokeass Gourmet said something like you can keep eating them like shishito peppers but the serranos are even more delicious so I thought I’d give it a try since I got a bunch of serranos here.

Blistered Serrano Chiles

Ingredients for about 20 servings

1 lb serrano chiles – with a small slit in the bottom tip of each chili

1/4 cup extra virgin olive oil

sea salt to finish (I used Pink Australian Flake Salt)


In a big heavy bottomed fry pan add the oil and put on medium heat. When the oil is hot add the peppers and cook till blistered and charred. Serve right away!

“Can I taste what you are making?”

“He is such a Forking suck up”

Blistered Serrano Chiles

My peppers came out hot and spicy! I think the blistered serranos would be delicious on a sandwich or tacos, maybe in a potato salad…..

Thank You Brokeass Gourmet for a different way to do serrano chilies. Although mine are too spicy for me to just eat however they still came out delicious! I froze most of mine so I can use them as needed.

The Forking Truth is that for most people the serranos are too hot to just eat.

Maybe different times of the year the peppers are mild enough to just eat????

The Forking Truth


Eggplant Tahini and Roasted Pepper Bread Recipe


Eggplant Tahini and Roasted Pepper Bread

When you roast eggplants the flesh becomes very soft and sort of similar in texture to mashed up bananas so I figured that I could make Eggplant Bread. I thought I’d make the bread a little sweet and mostly savory. I thought roasted peppers went really well here to add interest and I also used Tahini instead of butter for that hummus kind of Flavor. The bread is very unique and moist. If you like zucchini breads, banana breads, honey breads and hummus then you should be a fan of this unique bread too! You can roast whatever kind of peppers that you are in the mood for this recipe.

Ingredients for about 10 servings.

3 eggplants

2 lemons (just the fresh squeezed juice)

1/4 cup extra virgin olive oil

1 teaspoon course sea salt

1/2 cup tahini

1/2 cup dark brown sugar

1/2 cup roasted Anaheim chili peppers –  skin, seeds and core removed and chopped

1/2 cup roasted red bell peppers – skin, seeds, and core removed and chopped

1 garlic clove – ground to paste

1 teaspoon Aleppo pepper (Aleppo pepper is fruity and mild with low heat…Spanish Nora Pepper is similar…If you don’t have just leave out and substitute 1/4 teaspoon black pepper)

1/2 teaspoon course sea salt

2 xtra large eggs – slightly beaten

1 teaspoon baking powder

1 teaspoon baking soda

2 cups flour

non stick canola spray


Set oven to 375 degrees F.

Cut eggplants in half…place on baking sheets and score them like fruit.

Drizzle the lemon juice from the lemons on the eggplants.

Drizzle the eggplants with olive oil and sprinkle with about a teaspoon of sea salt.

Put them in the oven and in about one hour they should be done and look similar to this.

When cool enough to handle scoop the eggplant flesh out into a large bowl.

Set the oven to 350 degree F and spray a loaf pan with non stick spray.

To your large bowl of eggplant mix in the remaining ingredients by hand in the order they are written.

Pour batter in loaf pan and bake until done…about an hour.

Eggplant Tahini and Roasted Pepper Bread

It’s unusual, unique delicious and very moist!

A guilty pleasure with Jalapeño Cream Cheese…

The Forking Truth


Lidia’s Marinated Winter Squash Recipe


Lidia’s Marinated Winter Squash

I recently watched Chef Lidia Bastianich prepare Butternut Squash with an Agrodolce sauce (sweet and sour sour). She fried the squash on both sides and then marinated the squash with the sauce. I thought it was very unusual and I don’t recall having squash prepared in such a way. I thought Id give it a try.

Ingredients for about 8 servings

1 cup apple cider vinegar

1/2 teaspoon course sea salt (1/4 for recipe and 1/4 to sprinkle on squash)

6 garlic cloves – sliced very thin

1 Tablespoon extra virgin olive oil

2 lb butternut squash

1 cup vegetable oil

10-20 basil leaves – Torn well or chopped


In a small fry pan simmer the vinegar, sugar, 1/4 teaspoon salt and reduce by half. Add the garlic slices.  Put to the side and refrigerate when you can.

Peel Squash. Lidia uses a knife to trim the squash shell off. I did one with a knife and it was somewhat difficult. I used a carrot peeler on my second squash and i thought it was much easier. Use whatever is easier for you. For the recipe Lidia suggest to cut the squash slices in one inch pieces and cut the rounds in half.

Put a cup of vegetable oil in a bigger fry pan on medium high heat and fry the squash for three minutes a side or until fork tender and flip squash pieces and fry the other side for two or three minutes more.

Put the fried pieces of squash on a paper towel lined pan or sheet tray. Salt the squash.  Repeat with the squash till done.

In a pan or tray lay out the squash. spring with the basil and olive oil and drizzle the marinade.

Cover tightly with plastic wrap.

The squash needs to marinate at least three hours. Overnight is suggested.

Lidia’s Marinated Winter Squash

The Forking Truth




Spicy Tomato Jam Recipe



Spicy Tomato Jam

I had a bunch of tomatoes that weren’t the best and I thought they’d be great as jam and they are. The two fried serrano peppers I added turned out absolutely perfect. I got heat but not too much and can taste all the flavors. You can alter the amount of heat for your taste. This jam will be delicious on burgers, sandwiches, cheeses and turkey.

Ingredients for somewhere around 30 servings

3 1/2 lb tomatoes – top button and skin removed, rough chopped

1 apple – peeled, cored and chopped

1 cup dark brown sugar

1 cup white sugar

2 serrano peppers – fried and finely chopped

1 cup apple cider vinegar

1 teaspoon yellow mustard seeds

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon cayenne

1/4 teaspoon black pepper

1 teaspoon course sea salt


All the ingredients go in a sauce pot. Put the pot on medium high heat and when it starts to boil turn it down to medium heat. Stir occasionally. Turn the heat down again so it simmers. Let it go till it reduces till it’s thick or to your liking.

Spicy Tomato Jam

Mighty Forking Tasty!

The Forking Truth




Forking Delicious Baked Crispy Cheddar Cauliflower Recipe


Forking Delicious Baked Crispy Cheddar Cauliflower

I came up with an easy and lighter way to prepare a crispy cheesy cauliflower that everyone will love! It’s a little sharp, a little tangy with a mild heat. It’s very tasty.. I used white cheese but with the seasonings I used it looks like orange cheese. Six servings only contain a total of 4 ounces of sharp cheddar cheese. No other fat is added and no other salt because it’s salty enough from the cheese and pepper sauce.

Ingredients for about 6 servings

1 medium size head of cauliflower – broken down into florets

4 oz sharp cheddar cheese – shredded

3/4 cup panko

3 Tablespoons cayenne pepper sauce – Franks Red Hot is Preferred

1 teaspoon paprika

1/4 teaspoon cayenne pepper

non-stick spray – neutral flavor is preferred – canola or vegetable


Set oven to 375 degrees F

In a medium bowl add the cheese, bread crumbs and all the dry seasonings and mix well. Then set to the side.

In a large bowl add the cauliflower. Drizzle the pepper sauce all over the cauliflower and mix it well so the cauliflower is coated all over with the sauce.

Spread the cauliflower on a baking sheet in one layer that was sprayed with non-stick spray.

Top the cauliflower with the cheese crumb mixture and place in the oven.

It will be done in 30 – 45 minutes. Remove when it looks like this to you and the cauliflower is cooked all the way.

“I Forking want some Cauliflower”

Forking Delicious Baked Crispy Cheddar Cauliflower

It not heavy but tasty. Just about everyone will enjoy this dish!

The Forking Truth



Forking Delicious Focaccia Bread Recipe


Focaccia with Artichokes, Zucchini, Peppers, Onion, Garlic, Goat Cheese and Fresh Marjoram

Focaccia is similar to pizza but you are suppose to taste the olive oil in the crust. Focaccia also differs because when the dough is stretched out they are allow to rise again unlike pizzas that go in the oven after stretching. Real Neapolitan Pizzas do not contain olive oil in the crust because it will burn under the high temperature of a pizza oven. Very traditional Focaccia Breads are very scant with toppings and often only contain an herb and salt. Focaccia is easy to prepare in a home oven. Top it however you like! This recipe will make TWO Focaccia Breads that are about 8 x 12 inches each and will serve about 8 each or 16 servings all together.

Ingredients for about 16 servings

1 packet active dry yeast (2 1/4 teaspoons or 1/4 oz.)

1 1/2 Tablespoon sugar

1 1/2 cup water (100-110 degrees F )

3 cups bread flour

1/4 (scant) cup extra virgin olive oil

1 Tablespoon course sea salt

1 cup bread flour (knead in what you need and the rest is for the dough ball to sit in)

1 teaspoon extra virgin olive oil – for the pan

2 teaspoon semolina flour (or substitute corn meal) – for the pan

2 big pinches semolina flour – for the top of dough for when you are spreading it out

Toppings of your choice


In a large mixing bowl add the yeast, sugar and water. Mix and cover with plastic wrap and leave in a warm place for a half an hour till it gets foamy.

When it’s foamy add 3 cups flour and hand mix. Mix in the oil and salt. Dough will be too wet. Now add the remaining cup and knead in the flour till the dough feels smooth and together. Make it into a dough ball and have it sit in the flour. Cover the bowl with plastic wrap and leave in a warm place for about an hour.

After an hour it should have doubled and punch it down and make it into a ball again. Cover it with plastic wrap and leave it in a warm place for an hour again.

Take your time and when your ready get out two pans and sprinkle each with about a 1/2 teaspoon of olive oil and sprinkle each pan with about a teaspoon of semolina flour.

Spread out the dough and leave it covered with plastic wrap for about an hour till it rises again.

Set your oven to 450 degrees F

OK here you need to decide what kind of topping you want.

what ever topping you pick you need to in-dent  the dough with your fingers or a tool handle all over the surface and sprinkle with extra virgin olive oil. Add a fresh herb of your choice (either now or 5 minutes before the end of cooking and finish with sea salt.

For the Focaccia I made in the picture I added small pieces of artichokes, zucchini, peppers, onions, garlic, goat cheese and fresh marjoram and finished with salt and pepper. The delicate marjoram I added at the end. I also gave mine an extra drizzle of olive oil for flavor and also to prevent my vegetables from burning.

It really came out FORKING DELICIOUS!


The Forking Truth






Spicy White Bean Green Chili Recipe (Vegetarian or Chicken)


Spicy White Bean Green Chili (Vegetarian or with Chicken)

This recipe includes many peppers and some are already roasted, peeled, seeds and most of skin removed. This recipe is spicy so if you aren’t a fan of spicy you need to skip this one. You also might need to adjust the amount of peppers you use in this recipe because every pepper does differ in heat and your tolerance for heat will differ. You can make this recipe as Chicken White Bean Chili or Vegetarian Bean Chili depending on the fat and stock you use.  For Chicken just add about 3-4 ounces of pulled chicken per person. I do note this chili grows hotter the next day.

Ingredients for about 4 servings

2 ounces chicken fat (from the chicken you just roasted for pulling) or 2 Tablespoons oil (canola or vegetable)

1 sweet onion – chopped

4 red jalapeños – chopped (reds are mild and mostly just flavor and will look better in dish)

4 garlic cloves – smashed and chopped

2 poblano peppers – roasted, most of skin and seeds removed – chopped

7 oz hatch chili peppers – fire roasted, most skin and seeds removed – chopped

1 cup corn (already prepared from fresh and off the cob)

1/4 cup + 2 Tablespoons masa flour

1/2 cup dry white wine

2 cups chicken stock (substitute vegetable stock for vegetarian)

16 oz can large butter beans (drained – rinsed at least three times)

15.5 can cannelloni beans – low sodium preferred (drained – rinsed at least three times)

1/2 teaspoon cumin

1/2 teaspoon coriander

1 teaspoon chili powder

1/4 teaspoon ground achiote

1/2 teaspoon black pepper

1 Tablespoon sugar

1 Tablespoon low sodium chicken base (instead of salt) (or vegetable base for vegetarian)

1/4 cup cilantro – chopped

1/4 cup lime juice

1/4 teaspoon fresh epazote (chopped) (substitute Mexican oregano if you don’t have epazote)

1/2 cup scallions – chopped

Optional 3-4 oz of pulled chicken per person


Put a sauce pot on medium high heat with fat or oil and when it’s hot add the onion and jalapeños. When the onions are transparent and the jalapeños are soft turn down the heat to medium and add the garlic.

Add the hatch chili and poblanos.

Add the wine and let it reduce.

In a small mixing bowl mix the masa with the stock.

When the wine is reduced add the masa mixed with stock and add to pot. Stir occasionally and when the liquid bubbles and thickens add the beans, corn, cumin, coriander,  chili powder, achiote, black pepper, chicken base. Mix and lower the heat to low and let it go about 20 minutes stirring occasionally.

“That Smells Forking Good!” “Don’t feel offended by that Big Aussie as she doesn’t have the nose us hound dogs have” “We are different we love aromas and when traveling in cars we stick our heads out the window to enjoy the buffet of aromas all over.”

“FORK YOU! Runt!” “We Aussies are different too…..We like to herd hound dogs up and nip at them….so bug off Runt!”

“I still love you Big Mama..You are the only one I want nipping at me.”

Near the end add the cilantro, lime juice, epazote and scallions.

Leave the pot on warm till ready to serve.

Spicy White Bean Green Chili (Vegetarian or with Chicken)

Serve with corn chips and other desired toppings like sour cream and or shredded cheeses.


The Forking Truth





Roasted and Fried Sunchokes with Mushrooms and Snowpeas Recipe


Roasted and Fried Sunchokes with Mushrooms and Snowpeas

I came across these sunchokes at the Asian Market that looked incredible and were very inexpensive so I picked them up. I don’t eat sunchokes often but they sort of remind me of a potato so I purchased some sort of green garlic, seafood mushrooms and red jalapeños to go with the sunchokes. I read on that Chef Ian Alverez formally from Momofuku Noodle Bar, French Louie and now of Bara in New York likes to use the golf ball sized sunchokes and dry roast them at 300-325 degrees F for 4-5 hours. He says it creates a crispy exterior and an soft molten interior…..HOW INTERESTING! so I thought I’d give this method a try. After doing the recipe I feel the recipe has some stuff left out or has some misprints because it didn’t work out as written. My sunchokes were dried out and overcooked at 3 hours. I am certain that someone like Chef Alverez makes fabulous sunchokes and knows how to prepare them . I DO NOTE I HAVE NO IDEA if it’s my oven or if sunchokes differ on their own. So I picked up some more sunchokes and tried again.  I found that if you cook dry sunchokes slow at 300 degrees F in the oven you just have to check them every 1/2 hour and by two hours they all will be done. I checked mine every half hour and pulled them out when they felt soft. When they were cool enough to handle I cut them  down some and slightly browned the ends. I didn’t have green garlic the second time around so I just used scallions and added a handful of snowpeas.

Ingredients for about 4 servings

1 1/3 lb sunchokes – cleaned and about golf ball sized

5 oz mushrooms – seafood mushrooms preferably with base removed

1 + 1/3rd green garlic – bulb and 2 middle greens- sliced thin and end of the 3rds of green finely chopped (the very end 3rd of the green garlic might be woody so you just use it to boil with other things for flavor) Or a handful of scallions.

2 red jalapeños – chopped fine

2 oz unsalted butter

small handful of snowpeas -de-stringed

2 Tablespoons vegetable or canola oil for frying

fresh ground sea salt to taste

fresh ground black pepper to taste


Set your oven to 300 degrees F.

Place your cleaned sunchokes on a broiling rack.

Check on the sunchokes every 30 minutes and pull the soft ones out. Mine were all done within two hours.

Get a fry pan on medium-high heat with the butter.

Toss in 2/3rds of the jalapeño. Let it go a minute.

Then toss in the garlic bulbs and 2/3rds of the finely chopped green stir and then toss in the mushrooms. Stir after maybe 30 seconds. You want to brown the mushroom some. It should smell like seafood if you purchased the seafood mushrooms. About now everything is browning so get the pan off the heat and toss in the remaining jalapeño, green garlic and snowpeas. Add fresh crushed sea salt and pepper to taste. If you are using scallions just toss them in at the end.

Parts are crispy and nutty. Some are sweet…

Cut the sunchokes down a little if you want to and put the mushroom topping to the side and brown up the sunchokes lightly in a fry pan with the oil on medium heat. When done take off the heat and put in a serving dish. Add fresh ground sea salt and pepper to taste.

Add the mushroom topping, fresh ground sea salt and pepper to taste and serve.

Roasted and Fried Sunchokes with Mushrooms and Snowpeas

Yummy and something different.

The Forking Truth



Quinoa Butternut Squash Salad with Pinenuts and Barberries Recipe


Quinoa Butternut Squash Salad with Pine-nuts and Barberries

This salad is light and healthy and contains the smallest amount of fat. The salad  is so flavorful that not much salt was needed either. I used spices from Turkey to the Mid-East and down to Morocco. I really like these spices with butternut squash. Some of the spices or ingredients are difficult to find but you can be creative and adapt. The salad might sound spicy with the different peppers and jalapeños but it isn’t because none of the ingredients are very spicy they are just very flavorful. The barberries are very intense and add another level. I do warn you to be careful with the barberries because with the just right amount they add sparkle to food but too many barberries are unwanted bitterness. Most people will like it. It came out delicious!

Ingredients for about 4 servings

1 small butternut squash – peeled, seeds and membrane removed – cubed – small

1 teaspoon urfa pepper

1 teaspoon zahtar

1/4 teaspoon piment port (Moroccan Pepper) (just leave out if you don’t have..this one is very hard to find)

1 Tablespoon extra virgin olive oil

1 + 1/3 green garlic sliced very thin on a diagonal (don’t use the top thirds because they are tough but save the tips to flavor things with)

1 orange bell pepper – core and stem removed – chopped

2 red jalapeño peppers – seeds and stem removed chopped fine

1/4 sweet onion – chopped

2 garlic cloves – grated

1 Tablespoon extra virgin olive oil

1 teaspoon sea salt

1/2 teaspoon black pepper

fresh ground sea salt to taste

fresh ground black pepper to taste

2 cups quinoa – (already prepared)

1/2 cup fresh parsley – chopped

1/2 cup toasted pinenuts (300 degrees F for about 10 minutes)

2 Tablespoons barberries


Set oven to 350 degrees F

In a medium mixing bowl combine the butternut squash, 1 Tablespoon of oil, urfa pepper, zahtar, piment port. Mix well and place on a baking sheet in a single layer. Cook in the oven till fork tender. (about 45 minutes)

In a fry pan add a Tablespoon of oil. As soon as it’s warm add the green garlic, bell pepper, jalapeños, onion on medium high heat till the peppers are soft and the onions are clear. Turn the heat down to medium and add the garlic, salt and black pepper.

Around now the butternut squash will be done.

When the butternut squash is done get a big bowl and add the squash and fry pan mixture.

Turn down the oven to 300 degrees F and toast the pinenuts. Be careful because they can burn. They only need about ten minutes and then add them to the bowl.

Stir in the quinoa, parsley and barberries.

Tasty isn’t it!

Quinoa Butternut Squash Salad with Pine-nuts and Barberries

The Forking Truth