Welcome to BoongaBaby!

French Baguette in 5 minutes

Food ingredients

950 grams of unbleached baker's flour
2 teaspoons of fine cooking salt
3 quarters of a teaspoon of instant dried yeast
730 mL room temp filtered water

Equipment

wooden spoon
big metal bowl for mixing
metal pizza pan for preparing the dough
dough scraper
baking paper
baking grill
oven

Directions

Put flour into metal bowl. Put salt in and give it a quick stir to avoid contact with yeast. Put dry yeast in. Put in water. Start mixing. Can mix with handle of wooden spoon to make cleaning process less messy. Can also use hands. You should see dough forming a ball as you mix. The dough should form a ball and stick to the spoon handle, now it is done. Make sure you don't have any unmixed flour in the bowl. Use a metal spoon to get the dough off the wooden spoon handle. Cover it and let it rise for 8-10 hours at room temp (lid can have a small hole). 10 hours later, the dough should be nicely risen and bubbly.

After dough has risen, get a metal pizza dish. Sprinkle flour liberally on the pizza dish since the dough will be very sticky. Can use countertop instead of pizza dish but it will be harder to clean up. Use the dough scraper to scrape the dough out of the bowl. When scraping, make sure you don't press the dough, you want to keep the air inside. Once the dough is on the pan, generously sprinkle flour onto the dough. With the dough scraper, make sure the dough is not sticking to the pan. Make a slightly elongated shape. Using dough scraper, cut the loaf into as many pieces you want. Transition the dough pieces to a baking grill with baking paper (maybe double up on baking paper). When transferring the dough, flip it over so there is less flour. Do not press too hard when transferring so it keeps the air. Stretch the dough out as well to form the baguette shape. Bake at 250 C (482 F) for approximately 25 minutes. Try putting it on the bottom rack of your oven, but depends on your oven. Can adjust cooking time to your liking. Let it sit for 5 minutes after taking it out.

Notes

depending on type of flour you buy, change the amount of water used. every flour is slightly different.
can add seeds if you want
keep the dough as airy as possible!

Beef Stew

Food Ingredients

Equipment

Directions

work in progress

Ratatouille

Ingredients

1/3 cup
55 grams garlic (~5 large cloves,roughly chopped)
500 grams onions (2 large onions, sliced)
120 grams red bell peppers (2 medium peppers, cored, seeded and sliced)
700 grams tomatoes (6 medium tomatoes, cored and cut into 8 pieces)
400 grams Japanese eggplants (3 medium eggplants, cut into 1/2-inch thick rounds)
700 grams zucchini (3 medium zucchini, cut into 1/2-inch thick rounds)
1/4 cup flat leaf parsley (roughly chopped)
basil 1/4 cup • thyme 6 - 8 sprigs
salt 2 teaspoons

Directions

Add the olive oil and garlic to a large heavy bottomed pot, like a Le Creuset and sauté over medium heat until the garlic starts to brown and becomes very fragrant. Turn down the heat to low and then add the onions and bell peppers. Cover the pot with a lid and let the onions wilt, stirring occasionally to prevent burning. Remove the lid and sauté the vegetables until all the water released has evaporated and the onions start to brown.  Add the tomatoes, cover the pot with the lid, and simmer until the tomatoes are soft and have released a lot of liquid.  Add the eggplants, zucchini, parsley, basil, thyme, salt and pepper. Stir to combine and then cover with a lid and allow the vegetables to cook until tender (30-40 minutes), stirring occasionally.  When the vegetables are soft, remove the lid and let the ratatouille continue to simmer until the excess liquid has evaporated and the stew is nice and thick. Adjust the salt and pepper to taste and serve with crusty bread. 

Quick Frijoles Negros

Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes Yield: 12 servings The express train to beautiful black beans and rice in a quick and easy recipe! 

INGREDIENTS:

1 large onion
1 large green pepper
3 cloves garlic, peeled, crushed, and chopped
3 tablespoons mojo criollo sauce or 3 tablespoons vinegar
Olive oil for frying
3 (16-ounce) cans plain, unseasoned black beans
1 bay leaf
3 teaspoons ground cumin (more or less to taste)
Salt and pepper to taste

Directions

Make a sofrito by chopping onion and green pepper. Sauté onions and green pepper in olive oil until onions are translucent. Add crushed and chopped garlic and sauté another minute or so. Take about one cup of beans and mash them to make a chunky paste. Add this paste, the canned beans and the sofrito to a sauce pan. Add bay leaf and let simmer on low heat for about 20 minutes. Add cumin and salt and pepper to taste. Remove bay leaf. Serve over rice.

Ground Beef Stroganoff

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

Ground Beef Stroganoff is a delicious little spin on a classic. In under 30 minutes, you will have a rich and creamy mushroom sauce that is PACKED with savory, ground beef. Serve it with pasta, rice or grains.

Author: Natalya Drozhzhin

Skill Level: Easy

Cost to Make: $10-$12

Keyword: ground beef stroganoff

Cuisine: American

Course: Main Course

Calories: 257 kcal

Servings: 8 servings

Ingredients

1 Tbsp olive oil
1 lb lean ground beef
1/2 medium onion, diced
1 lb mushrooms, sliced
2 garlic cloves, minced
2 Tbsp all-purpose flour
1 cup beef broth
1 cup whipping cream
1/3 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp salt, adjust to taste
1/2 tsp ground black pepper, adjust to taste

Instructions

Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Saute until the onion is translucent and golden brown.   Add sliced mushrooms and saute for another 5 minutes.   Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.  Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes.   Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.

Ground Beef Bulgogi

INGREDIENTS:

1/4 cup brown sugar, packed
1/4 cup reduced sodium soy sauce
2 teaspoons sesame oil
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced
1/4 teaspoon sesame seeds

DIRECTIONS:

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with green onion and sesame seeds, if desired

Mexican Rice

Ingredients

2 cups long grain rice
the one 1/8 cup oil
8 oz tomato sauce
6 stems cilantro (optional)
1 tsp salt
1 tsp minced garlic
4 cups water
1 cube chicken flavored bouillon
dash cumin
dash garlic pepper

Instructions

Heat oil in large frying pan on medium heat. 

Add rice and cook until golden brown.

Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.

When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.

Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.

Cajun Chicken/Shrimp Pasta (1 Pot)

Ingredients

Cajun Seasoning

2 tsp smoked paprika
1 tsp oregano
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp salt

Chicken Pasta

1 Tbsp olive oil
1 Tbsp butter
1 lb. boneless, skinless chicken breast / Shrimp
1 yellow onion, diced
1/2 lb. penne pasta
15 oz. fire roasted diced tomatoes
2 cups chicken broth
2 oz. cream cheese
3 green onions, sliced

Instructions

Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices. 

Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point. 

Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.

Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil. 

Once boiling, turn the heat down lto medium-low and let the pasta simmer for about ten minutes, wstirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy. 

Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.