The ARC

good_old-fashioned_pancakes - created

justin@undisclosed.example.com (justin) — Wed, 15 Apr 2026 02:46:06 +0000

Good Old-Fashioned Pancakes

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 8

Ingredients

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 tablespoon white sugar
¼ teaspoon salt, or more to taste
1 ¼ cups milk
3 tablespoons butter, melted
1 large egg

Directions

Gather all ingredients.
Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth.
Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes.
Flip and cook until browned on the other side. Repeat with remaining batter.
Serve and enjoy!

start - [Breakfast]

justin@undisclosed.example.com (justin) — Wed, 15 Apr 2026 02:45:14 +0000

The Allard Recipe Collection

Below is a collection of recipes gathered by the Allard family, roughly organized by cuisine or type of dish. Some are fan favorites, others not so much. The goal of this wiki is to serve as a central hub for recipes, old and new.

Other Collections

Asian Style Cuisine

Beef and Broccoli stir-fry

Char Siu (Chinese BBQ Pork)

Chicken Fried Rice

Hibachi

Dashi Broth (for Miso Soup)

Miso Soup

Flame Broiler Teriyaki Chicken Bowls

Banh Mi

Sweet and Sour Chicken

Thai Red Curry Noodle Soup

Sweet Chili Chicken and Brussels Sprouts

Red Curry Lentils With Sweet Potatoes and Spinach

Mexican Style Cuisine

Fajita Seasoning - Salt free

Chipotle Chicken Crockpot Style

Sour Cream Chicken Enchilada Skillet

Chile Relleno Enchiladas

Baked Chicken Chimichangas

Chile Relleno Chicken Soup

Tamale Pie

American Cuisine

French Cuisine

Red Wine Beef Stew

Hearty Leek and Potato Soup

Greek Cuisine

Greek Turkey Burgers

Chicken Gyros with Tzatziki

Italian, Mediteranian Cuisine

Indian Cuisine

Tandori Chicken Pizza

Chicken Tikka Masala Sauce

Sides

Spanish Rice with Tomato Sauce

Instant Pot Bean Charts

Cucumber Salad

Creamy Spiced Coleslaw

Fried Potato Cakes

Garlic Roasted Brussels Sprouts

Giardiniera

Green Herb dip

Hawaiian Macaroni Salad

Quinoa

Spinach and Artichoke Dip

Sweet Potato Casserole

Wienerschnitzel Style Chili Sauce

McDonald's Picante Salsa

Chili's Salsa

Quick Naan Bread

Garlic Butter Dipping Sauce

Soups

Baked Potato Soup

Minestrone Soup

Oktoberfest Stew

Spicy Black Bean Soup

Chile Relleno Chicken Soup

Polish Dill Pickle Soup

Italian Sausage and White Bean Soup

Chicken Soup

Hearty Leek and Potato Soup

Lebanese Lentil Soup

Peruvian Cuisine

Lomo Saltado

Seafood

Baja Fish Tacos

Lemon Garlic Salmon Sheet Pan

Casseroles

Bean, Lentil, and Brown Rice Casserole

Quesadilla Casserole

Shepherd's Pie

Paleo Breakfast Casserole

Sweet Potato Casserole

Tamale Pie

Breakfast

Good Old-Fashioned Pancakes

Steel Cut Oats

Paleo Breakfast Casserole

Blender Hollandaise Sauce

Buttermilk Pancakes

Healthier Biscuits and Gravy

Grain Free

Grain Free Tortillas

Dessert

Chocolate Chip Cookies

Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake

Cheesecake Cookies

Christmas Cut-Out Sugar Cookies

Christmas Cookie Icing

Coffee Cake

Coffee Ice Cream

Cream Cheese Frosting

Buttermilk Glaze

German Chocolate Cake

German Chocolate Cake Frosting

Pie Crust

Pumpkin Pie

Reeses Pieces Peanut Butter Cookies

Stollen - German Holiday Bread

Pfeffernüsse - German pepper nuts

Lebkuchengewürz - German gingerbread spice

Tiramisu Icebox Cake

Paska - Easter Bread

grilled_chicken_schwarma - created

justin@undisclosed.example.com (justin) — Tue, 17 Mar 2026 00:12:59 +0000

Grilled Chicken Shawarma

Prep Time: 10 minutes minutes | Cook Time: 15 minutes minutes | Total Time: 25 minutes minutes | Servings: 4

Grilled Chicken Shawarma is an amazing dish of Middle Eastern flavors that comes together super quick, smells divine and disappears from plates in seconds. Try this chicken recipe, full of fragrant spices, for your next BBQ and you'll surely “wow” all your guests.

Ingredients

8 Chicken thigh Skinless, on a bone
2 cloves Garlic Minced
1 tbsp Cumin
1 tbsp Coriander
1 tbsp Cardamon
2 teaspoon Smoked paprika Sweet
1/2 teaspoon Cayenne pepper
2 teaspoon Salt
Freshly ground black pepper
1 Lemon Juiced (or 2 tablespoon of lemon juice)
3 tablespoon Olive Oil Extra virgin

Instructions

Add all the marinade ingredients into a bowl and mix together;
Place chicken tights in the large ziplock bag, pour over the marinade and massage the chicken so all the pieces get covered in the marinade;
Close the ziplock and place it in a fridge overnight, for at least 12 hours and as long as 24 hours;
Heat the grill on medium high. You can oil the grill or use the cooking spray;
Place the chicken on the grill and cook for about 5-7 minutes on each side. You can flip it a few times during cooking. The chicken is done when the internal temperature reaches 165F.
Remove the chicken from the grill and let it rest for 5 minutes. Serve it with a side salad, pita bread, and tzatziki sauce.

Notes I also grilled few lemons cut in half and sprinkle the meat with the lemon juice, but this step is optional. I simply like how lemon elevates all the flavors. And the grilled lemon not only is juicer but also has a little smoky flavor.

source: https://eatingeuropean.com/grilled-chicken-shawarma/#recipe

grilled_cilantro_lime_chicken - created

justin@undisclosed.example.com (justin) — Tue, 17 Mar 2026 00:09:04 +0000

Grilled Cilantro Lime Chicken

Juicy and tender grilled chicken breast with a delicious cilantro and lime marinade. Easy to make and perfect as a main dish or top over salads.

Prep Time 5 minutes mins | Cook Time 10 minutes mins | Marinade 1 hour hr | Total Time 15 minutes mins | Servings: 8

Ingredients

8 Boneless skinless chicken breasts about 2 lbs.
2/3 bunch fresh cilantro
zest of 1 lime
3 tablespoon lime juice about 2 limes
3 cloves garlic chopped
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil

Optional Garnishes:

Cilantro leaves
Lime wedges

Instructions

Combine all the marinade ingredients ( 2/3 bunch fresh cilantro, zest of 1 lime, 3 tablespoon lime juice, 3 cloves garlic- minced,1 teaspoon ground coriander, 1 teaspoon salt, 1 teaspoon black pepper, and 2 tablespoons olive oil into a blender or food processor and pulse until it forms a smooth mixture.
Add chicken breast to a large freezer-safe sealable bag, followed by the marinade. Press the air out of the bag and seal it tightly. Now gently press to the marinade around the chicken cutlets to coat well.
Allow it to marinate in the refrigerator for at least 1 hour to overnight. Marinating overnight will enhance the juiciness and flavor of the chicken.
Next, brush the grill or a heavy-bottomed pan with some oil and heat over medium-high heat. Place the marinated chicken breast onto the hot grill.
Grill without moving them around, about 5 minutes on each side, or until charred and cooked through.
Garnish with fresh Cilantro leaves and serve with Lime wedges if desired.

Notes

Serving size is one chicken breast
To make things quick, use thin-sliced boneless skinless chicken breasts for this lime chicken. The thinner size makes for faster grilling times and more even cooking.
Let the chicken marinate for at least an hour, this allows the flavor to seep in and tenderize the chicken breast.
Place marinating meat in the refrigerator to keep it at a safe temperature while marinating.
Make sure to lightly brush the grill with oil before adding the chicken, this stops the chicken from tearing when you flip it.
If you don't have any sealable bags to hand, you can use a dish to marinate the lime chicken. However, stick to shallow containers made of non-reactive materials like stainless steel, glass, or ceramic. This way, the flavor won't be affected.

source: https://healthyfitnessmeals.com/cilantro-lime-chicken/#wprm-recipe-container-39476

cozy_italian_lentil_stew

justin@undisclosed.example.com (justin) — Fri, 09 Jan 2026 03:25:10 +0000

Cozy Italian Lentil Stew

Ingredients

Veggies

1 Medium onion, diced
3 Bell pepper, diced small
2 Medium potatoes, diced small
Optional: Celery or carrot (if you want a classic mirepoix)

Seasonings

1 Tbsp coriander seeds, ground
1 Tbsp fennel seeds, ground
¾ Tsp anise seeds, ground
1 Tsp white peppercorns, ground
2 Bay leaves
6 Cloves garlic, sliced
1 Lemon, zest and juice
Pinch dried chili flakes, ground

Stew Base

3 Tbsp tomato paste
1 Cup French green lentils (rinsed well )
1 Can crushed tomatoes (no salt added)
4 Cups water ( add extra if needed)
2 Bay leaves
1 Tbsp Vegetable bouillon paste (instead of salt)
Salt and black pepper to taste
1 Tsp smoked paprika
1 Handful Fresh parsley, chopped
Salt and black pepper to taste

Toppings

Baked tofu
- Bake at 400 for 30 minutes. Season with a pork rub and olive oil.
Sauteed collard greens or kale
- Blanche in boiled water for 3 minutes.
- Strain and hold.
- Saute with sliced garlic, salt, and oil for a few minutes.
Feta
Diced red onion
Fresh Parsley

Instructions

Dice onions, peppers, and potatoes
In a mortar and pestle, crush coriander, fennel, anise, white peppercorns, and chili flakes until coarse.
Add the sliced garlic and lemon zest. Pound again into a fragrant paste.
Heat olive oil over medium-high and add 3 tbsp tomato paste. Cook until it starts to darken and caramelizes. Add the spice paste and fry briefly to bloom the aromatics.
Add all diced vegetables to the pot. Stir to coat in the tomato-spice mixture and cook until they soften.
Stir in rinsed French green lentils.
Add crushed tomatoes, 4 cups water, lemon juice, bay leaves, and potatoes.
Bring to a simmer
Lower heat to medium-low and simmer until lentils and potatoes are tender.
Add more water if it thickens too quickly.
Season and finish
Taste. Add veggie Boullion.
Add smoked paprika, adjust salt and pepper, and finish with fresh parsley.

Notes: Don't forget about the toppings, i show a few combinations but do, make it your own here.

source: https://youtu.be/a3wKB9coGwU?si=FtxwoQ-qM6y9LrRR

healthier_biscuits_and_gravy - created

justin@undisclosed.example.com (justin) — Tue, 23 Dec 2025 16:14:51 +0000

Healthy Biscuits and Gravy

This healthier biscuits and gravy recipe is delicious! Enjoy a nostalgic breakfast without destroying your macros for the day.

Ingredients

Healthy Drop Biscuits

1 1/2 cups Whole Wheat Flour 180 grams
1 1/2 cups Nonfat Greek Yogurt, plain 330 grams
2 teaspoon Baking powder
1/2 teaspoon Salt

Healthy Sausage Gravy

1 pound Lean ground pork
1 teaspoon Italian Seasoning
1 teaspoon Dried Parsley
1/2 teaspoon Paprika
1 teaspoon Garlic Powder
1/2 teaspoon Dried minced onion
1 1/2 teaspoon Pepper
1/4 teaspoon Fennel Seed
1 1/2 teaspoon Salt
1/2 teaspoon Red pepper flakes optional–omit if you don't like spice
1/3 cup All-Purpose Flour
3 cups Skim Milk

Instructions

Biscuit Instructions

Preheat oven to 400°F.
To make the healthy drop biscuits, whisk together the flour, baking powder, & salt in a mixing bowl. Add the Greek yogurt and stir to mix thoroughly.
Scoop your drop biscuits into 12 equal-sized balls and place them on a parchment-lined baking sheet. There will be roughly 3 tbsp of batter per biscuit.
Bake for 15 minutes or until golden brown.

Sausage Gravy Instructions

While the biscuits bake, brown your ground pork in a large skillet. Drain any fat.
Add the seasonings: Italian seasoning, parsley, paprika, garlic powder, dried onion, pepper, fennel seed, salt, and red pepper flakes (if using) to the meat. Stir seasonings into the meat until they are evenly distributed.
Sprinkle the all-purpose flour evenly over the ground pork, then stir to coat. Let cook for 1-2 minutes, stirring frequently.
Add the skim milk to the ground pork mixture. Bring it to a simmer and cook, stirring frequently, until thickened.
Taste your gravy mixture and add the additional salt, pepper, garlic powder, or red pepper flakes if desired.

source: https://thesweetsimplethings.com/healthy-biscuits-and-gravy/#recipe

lebanese_lentil_soup - created

justin@undisclosed.example.com (justin) — Wed, 03 Dec 2025 02:13:26 +0000

Lebanese Lentil Soup

Cook 40 mins | Total 40 mins | Serves 4 to 6

Ingredients

1 pound brown lentils (454 g, about 2 1/4 cups), picked over and rinsed
6 cups (1.4 L) water
5 tablespoons (75 ml) extra-virgin olive oil, divided
1 1/2 large white onions (about 15 ounces; 425 g), finely chopped
2 large cloves garlic, minced
1 cup (40 g) fresh cilantro or parsley, chopped
1 tablespoon (9 g) Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume or the same weight
8 ounces (227 g) waxy potatoes (such as new potatoes or Yukon Gold), cut into 1/2-inch pieces
2 teaspoons ground cumin
4 cups chopped Swiss chard (4 ounces from 1 small bunch) (see notes)
5 tablespoons (75 ml) fresh lemon juice, plus more to taste (from 2 lemons)
Labneh, for serving, optional

Directions

In a large pot, add lentils and water. Bring water to a boil over medium-high heat. Stir briefly and reduce heat to a simmer. Cook, stirring occasionally, adjusting heat as needed to maintain a simmer, until lentils are tender but remain intact, about 15 minutes. (Proceed to steps 2 and 3 while lentils cook, and if you are not finished with the onions and herb mixture by the time the lentils are tender, turn off the stove.)
Meanwhile, in a medium stainless-steel skillet, heat 4 tablespoons olive oil until shimmering. Add onions and cook, stirring often, until softened and beginning to brown, 5 to 7 minutes. Transfer onions to small bowl and set aside. (Do not wipe out skillet.)
In now-empty skillet, add remaining 1 tablespoon oil and heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Stir in cilantro or parsley and cook until wilted, about 15 seconds. Transfer to a second small bowl and set aside.
Stir salt into the lentils. Add potatoes, cumin, and reserved onion mixture to lentils. Return to a simmer and cook, covered, stirring occasionally, until potatoes are tender, 10 to 15 minutes.
Stir in Swiss chard and cook until it turns bright green, about 3 minutes. Off-heat, stir in lemon juice, and reserved garlic-herb mixture. Season with additional salt and lemon juice to taste. Top with a dollop of labneh, if desired. Serve.

Notes

You can substitute Swiss chard with an equal amount of chopped mature spinach, if desired.

source: https://www.seriouseats.com/lebanese-lentil-soup-recipe-11834984

vegetarian_chili

justin@undisclosed.example.com (justin) — Fri, 10 Oct 2025 04:55:23 +0000

Low Sodium Vegetarian Chili

This low-sodium vegetarian chili is loaded with delicious, vibrant fresh ingredients for a hearty meal you will love. The natural flavors of all the ingredients combine to create a chili experience you will love, without all the added sodium.

Prep Time 20 minutes mins | Cook Time 30 minutes mins | Servings 4 -6 servings

Ingredients

½ cup fresh or frozen corn kernels (thawed according to package directions)
1 tablespoon olive oil
1 medium white onion diced
1 medium poblano pepper diced
1 medium stalk of celery diced
1 medium carrot diced
½ cup diced orange red, or yellow bell pepper
1 small or medium jalapeno seeds and ribs removed, and diced
¾ teaspoon freshly ground black pepper
1 tablespoon chili powder no-salt
2 teaspoons ground cumin
1 teaspoon onion powder
½ teaspoon garlic powder
1 15 oz. can no-salt added diced tomatoes, or 2 large beefsteak tomatoes, diced
1 15oz. can no-salt added black beans
3 cups unsalted vegetable broth
2 bay leaves
½ cup red or white quinoa very well rinsed

Instructions

Heat a small skillet over medium heat until hot. Add in the corn, and let sit undisturbed for 1-2 minutes, or until lightly charred. Flip, and repeat. Reserve corn.
Preheat the olive oil in a large Dutch oven over medium heat until it shimmers. Add in the onion, poblano, celery, carrot, and jalapeno. Season with freshly ground black pepper.
Cook until vegetables are softened, approximately 5-7 minutes.
Stir in the chili powder, cumin, onion powder, and garlic powder.
Stir for 1 minute to bloom the spices.
Add in the canned or fresh tomatoes, reserved corn, black beans, broth, and bay leaves.
Simmer for 10 minutes, or until warmed through.
Add in the quinoa, and simmer for 15-20 minutes, or until cooked through.
Garnish with cilantro, onion, and jalapeno.

source: https://easylowsodiumrecipes.com/low-sodium-vegetarian-chili/

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