Tune In to You

Tune In to You

By Jason LinebergerSociety & CulturePersonal Journals
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Tune In to You episodes

  • Episode 15: Empanadas

    It's true what they say about the classics- you can never go wrong with them.

    Empanadas, an Argentinean staple, are the perfect example. They aren't limited to
    Argentina, though. Anyone can give it a shot, including you! Pick up these ingredients at
    the grocery store and be prepared for your life to change.
    Ingredients:
    - Flour
    - Eggs
    - Butter
    - Water
    - Ground Beef
    - Olive Oil
    - Onions
    - Peppers
    - Potatoes
    - Carrots
    - Green Olives
    - Salt
    - Garlic
    - Pepper
    - Paprika
    - Oregano
    Directions:
    Pastry Dough -
    1. Dump flour in a bowl and add butter, an egg and water
    2. Combine until consistency resembles a crumble

    3. Gather dough in a ball and wrap in plastic wrap

    4. Chill
    Filling -
    1. Cook beef until browned, season
    2. Cook vegetables until browned, season
    3. Mix beef and vegetables in a bowl
    4. Chill
    Assembly -
    1. Spread dough flat out on a surface dusted with flour
    2. Cut out circles with your dough
    3. Brush water on the edges of your circles
    4. Place one or two spoonfuls of filling in the center
    5. Fold your circle over, forming a crescent
    6. Brush egg wash over your crescents
    7. Bake for 25-35 minutes
    8. Enjoy!

    8 min
  • Episode 14: Pierogi

    Fillings:


    Potatoes/Cheesy Potato:
    make mashed potatoes however you like (for cheesy potatoes add cheese)

    Cheese:
    Farmers cheese

    Cabbage:
    Quarter head of cabbage and remove the cores, slice into thin strips. In large sauté pan/stock pot melt 1/4th cup butter over medium heat. Add all slices cabbage to the pan, stir and cover with lid. Cook down, stirring often to prevent burning. Add butter 1 tbs at a time if cabbage tries out. Season with salt and pepper to taste. Continue to stir until cooked down. Cabbage should be soft and lightly brown.

    Dough:
    2 cups flour
    ½ tsp salt
    2 eggs

    Mix flour, salt, and eggs, adding jus enough water to make a pliable dough. Roll into a ball and allow to rest for 20 plus minutes. Then roll out to about 1/8th inch thickness then cut into 3-inch circles or squares.
    Full with about 1 tbs of filling in center. Brush edges with egg wash, close, and pinch edges together (with fork or mold for decorative edges)
    To cook: drop into boiling water and boil until they float (or at most 10 minutes). Remove with a slotted spoon. Sauté over medium heat with butter and chopped onion.

    7 min
  • Episode 13: Barbecue with the turkey lemon sauce

    Recipe

    4 cups of vinegar
    1 ½ cups of sugar
    3-4 tablespoons of table salt to taste
    A couple of lemons, juiced and rinds kept
    Lawry’s Seasoned Salt, or seasoned salt of your choice to taste
    Texas Pete, or hot sauce of your choice, to taste
    10-15 pound pork shoulder

    In a brick grill/smoker, prepare a flame using hardwoods, such as oak and pecan, until the fire is fully formed.

    Combine vinegar, sugar, and salt in a medium pot and place over medium-low heat. Stir mixture occasionally until sugar and salt is fully dissolved and remove from heat. Add lemon juice, lemon rinds, seasoned salt, and hot sauce to vinegar mixture until fully combined.

    Place pork shoulder on grill and fully encase it. Let cook for 8+ hours, flipping occasionally and mopping with vinegar sauce every once in a while. Let pork rest until handleable. Chop pork into pieces of desired size and toss in sauce to taste. Serve on a bun or with red slaw if desired, and enjoy!

    7 min
  • Episode 11: Pumpkin Swirl Brownies

    Pumpkin Swirl Brownie Recipes:


    https://selfproclaimedfoodie.com/pumpkin-swirl-brownies/ - Original Recipe


    https://www.erinliveswhole.com/flourless-pumpkin-brownies/ - Gluten-free and Dairy-free Option

    6 min
  • Episode 10: Chicken Biryani

    Want to try Chicken Biryani? Here is a very similar recipe to the one my mom cooks and the one mentioned in the show. The process is slightly different and the spice levels are lower than my mom's recipe but it is still delicious!

    The video is in another language but the recipe/ingredients are all in english.

    https://www.youtube.com/watch?v=nf9tq7cNkTQ

    7 min
  • Episode 8: Egg Rolls

    Egg Roll Recipe

    Ingredients

    • 1 bag of vermicelli noodles
    • 1 Pack of Rice Paper Sheets
    • 1 small cabbage
    • 2 carrots
    • 5-8 green onions
    • 1 ½ lbs of ground pork/chicken/beef (your preference)
    • 1-2 eggs
    • 2 teaspoon of salt
    • 2 tablespoon of Panda oyster sauce

      • Instructions:

      1. Soak the vermicelli noodles for 10-15 minutes & drain after it has soften a bit
      2. Cut/shred the cabbage, carrot, and green onions
      3. Place all the veggies into a big bowl
      4. Crack 2 eggs into the bowl
      5. Put in the salt and oyster sauce
      6. Mix everything together
      7. Peel the rice paper
      8. Roll the eggrolls up **clearer instructions in the podcast**
      9. Seal up the eggrolls with egg yolk or milk
      10. Have the oil be between 350 and 365 F
      11. Place eggrolls into the oil
      12. Take it out once it is crispy looking
      13. Enjoy it!
        14. 8 min
      14. Episode 7: Congo Squares

        Ingredients

        One stick of butter
        three eggs
        1 teaspoon vanilla
        one box of light brown sugar
        2 3/4 cups of self rising flour
        2 cups chopped pecans
        Melt butter and pour over sugar, add eggs and vanilla. Add flour, then pecans. Pour into a
        greased baking pan (9 x 13). Bake 350° for 30 minutes.

        9 min
      15. Episode 6: A Late Night Snack

        Chocolate Chip Cookies :)

        INGREDIENTS
        1 cup granulated sugar
        1.5 cup light brown sugar, packed
        1 teaspoon kosher salt
        1 cup (2 sticks) unsalted butter, melted
        2 large egg
        2 teaspoon vanilla extract
        2.5 cups all-purpose flour
        1 teaspoon baking soda
        1 cup of chocolate chips


        PREPARATION
        1. In a large bowl, whisk together the granulated and brown sugar, salt, and butter until a paste forms with no lumps.
        2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving.
        3. Sift in the flour and baking soda, then fold with a spatula until just incorporated. (Be careful not to overmix).
        4. Fold in the chocolate chips.
        5. Chill the dough for 2 hours, or, for a more intense toffee-like flavor and deeper color, overnight. The longer the dough rests, the better.
        6. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
        7. Use a small ice cream scoop to place cookies on the baking sheet. Place about 12 for each batch (should make close to 60).
        8. Bake for 12-15 minutes, or until the edges have started to lightly brown. Let cool completely before serving (may fall apart if you try to eat directly out of the oven).
        9. Enjoy!

        7 min
      16. Episode 5: Jam-Filled Shortbread Cookies

        The Perfect Holiday Pair: Baking & Jam Filled Shortbread Cookies


        Join me on this "Crumbs of Comfort" Podcast Episode to talk about the importance of baking while I make my new favorite holiday treat: Jam Filled Shortbread Cookies!

        XO,
        Grace Ann

        Recipe Link: https://pinabresciani.com/linzer-cookies-with-italian-strawberry-jam/

        8 min

      About Tune In to You

      From the publisher's feed

      Music is such an important part of what makes us who we are. Tune in to You is a student-created podcast featuring teens in the online program at the North Carolina School of Science and Math talking…