Posted December 21st, 2020 by Chris
So, it’s December 2020 and we haven’t had Cooking Army in almost a year. We’re not gone, we miss Cooking Army too! We will be back. Until that time as we can muster up and get cooking again, we will leave you with this recipe. It’s proportions are nearly adequate for getting through this pandemic.
“Apple Pie” cocktail mix
128oz apple juice
128oz apple cider
0.25 cup sugar
6 cinnamon sticks
2.25 cups everclear
2.25 cups vodka
Combine apple juice, apple cider, sugar, and cinnamon sticks in a large stock pot. Cook with medium heat for 45 min, stirring occasionally. Let stock pot cool for 1-2 hours. Add everclear and vodka.
Makes ridiculous amount of servings (2-3 gallons?!)
Posted January 20th, 2020 by Chris
My fellow Cooking Army Eaters,
It has come to my attention that it is entirely too cold outside. In that regard, we shall attempt to warm everyone deep down in their bellies by utterly drenching everything in bourbon this week. Even if we don’t get you warm enough, maybe we can get you to have enough bourbon where you don’t care. Either way works for us. Also, we did some of these recipes a few years ago after some maniac decided to move into The White House, so we figured it was time to give them another go.
Drink!
When: This Wednesday, January 22nd. Cooking at 6:30, some food ready by 7:30.
What: Bourbon Chicken, Bourbon-Glazed Carrots, Bourbon Sweet Potatoes, Bourbon–Sea Salt Caramels, plus various bourbon cocktails
As always, no need to RSVP and feel free to bring any friends. Come drink, eat, and be merry. Or drown your sorrows with us. Either way, bring your friends, bring your bellies, it’s time to eat.
/Chris
Posted October 5th, 2019 by Chris
Had a decent turnout with all the recipes being quick and relatively easy!
Crustless Pumpkin Pie –
https://www.delish.com/cooking/recipe-ideas/a28576182/crustless-pumpkin-pie-recipe/
The pie was made the night before since it needs to be refrigerated. It took maybe 20 min to mix and 2 hours to bake before cooling, it was said to be some of the best pumpkin pie people had had. And it’s gluten free to boot!
Pumpkin Spice Pretzel Bites –
https://www.delish.com/cooking/recipe-ideas/recipes/a56270/pumpkin-spice-pretzel-bites-recipe/
These were so good! I think using pumpkin spice extract instead of pumpkin spice powder made the difference.
Chorizo Pumpkin Pasta –
https://www.tasteofhome.com/recipes/chorizo-pumpkin-pasta/
This was my favorite of the night! The chorizo mixed perfectly with the pumpkin and the cheese just brought everything together. Making this again soon!
Coconut Curry Pumpkin Soup –
https://www.delish.com/cooking/recipe-ideas/recipes/a44147/coconut-curry-pumpkin-soup-recipe/
This was fine, but nothing particularly special about it. It would have been better if it didn’t come out last.
Posted September 30th, 2019 by Chris
With Autumn finally here and Halloween around the corner, I’ve decided to see what we can do with everyone’s favorite gourd: the pumpkin. From what I’ve found online, it’s a whole lot! While the “Pumpkin Chicken & Waffles” sounded interesting, I just couldn’t bring myself to violate a chicken like that… Instead, we’ll be mixing it with some pasta, some curry, and in it’s most delicious form – pie.
The details!
When: This Wednesday, October 2nd at 6:30pm.
Where: Chris’ giant pumpkin patch
What: Pumpkin Spice Pretzel Bites, Chorizo Pumpkin Pasta, Coconut Curry Pumpkin Soup, Crustless Pumpkin Pie
As always, everyone is welcome, but not obligated to bring their favorite beer, wine, or other beverage… just please don’t bring pumpkin spice lattes, think of the children! No need to RSVP, if you can’t make it, we’ll just see you next time. Come on over and bring your friends, bring your bellies, it’s time to eat.
/Chris
Posted July 16th, 2019 by Chris
Since the weather has finally changed so that we can go outside without freezing or getting rained on, it’s time to break out the grill! And we’re doing it in style with some homemade fancy stuffed burgers! You want bacon? You want BBQ? You want apples in your burger? We’ve got it. We’ll also have some salad so it’s not a complete protein-fest.
Menu!
When: This Wednesday, July 17th at 6:30pm.
Where: Chris’ burger diner
What: Homemade Vegan burgers, Apple and Goat Cheese stuffed burgers, BBQ and Gouda stuffed burgers, Bacon and Cheddar stuffed burgers, Apple Cranberry Walnut Salad
As always, everyone is welcome but not obligated to bring their favorite beer, wine, or other beverage. No need to RSVP, if you can’t make it, we’ll just see you next time. Come on over and bring your friends, bring your bellies, it’s time to eat.
/Chris
Posted April 9th, 2019 by Chris
Sorry for the mildly late invite, but I had this whole thing setup where it was warm and sunny and I was gonna open up the grill because it’s finally warm again! And then I remembered it’s Chicago and it’s gonna be in the 30’s on Wednesday. So while this means we’ll have to wait a little bit before I brave the cold to run the grill, we will fire up the oven to some insane temperatures for this week’s Cooking Army!
Warmth!
When: This Wednesday, April 10th at 6:30pm.
Where: Chris’ bouncy house
What: Chicken Asparagus Roll-Ups, Baked Sugar Snap Peas, Spinach, Artichokes and Ricotta Pasta
As always, everyone is welcome but not obligated to bring their favorite beer, wine, or other beverage. No need to RSVP, if you can’t make it, we’ll just see you next time. Come on over and bring your friends, bring your bellies, it’s time to eat.
/Chris
Posted February 18th, 2019 by Chris
Hola friends!
I haven’t been particular inspired for a specific theme for this week, so instead I’ve put together a menu of things that are in-season for February and looked particularly tasty to me. Take that as you may, but I’m a little excited to try some of these…
Foods!
When: This Wednesday, February 20th. Cooking and socializing starts at 6:30pm.
Where: Chris’ winter cabin
What: Garlicky Winter Greens and Chickpea Salad, Lasagna Rolls, Garlic Butter Turkey Meatballs, Cauliflower Mac and Cheese
As always, everyone is welcome but not obligated to bring their favorite beer, wine, or other beverage. No need to RSVP, if you can’t make it, we’ll just see you next time. Come on over and bring your friends, bring your bellies, it’s time to eat.
/Chris
Posted November 26th, 2018 by Chris
With a blizzard bearing down on Chicago, we here at Cooking Army know just what you need to warm your cockles and endure the hardship that will be the next 3-4 months of Winter… Soup! Come on over, plop down on the couch by the fireplace, wrap yourself in a warm blanket, and have a bowl for what ails ya’. For our herbivores among you: two of our soups will be vegetarian, but not vegan.
Delish!
When: This Wednesday, November 28th. Cooking and socializing starts at 6:30pm, some soups will be ready right away.
Where: Chris’ Cozy Cabin
What: Butternut Squash Soup, Chicken Spinach Artichoke Soup, Tomato-Basil Soup, Beef and Cannellini Bean Minestrone
As always, everyone is welcome but not obligated to bring their favorite beer, wine, or other beverage, although I will say that Christmas beers are back in stores! No need to RSVP, if you can’t make it, we’ll just see you next time. Come on over and bring your friends, bring your bellies, it’s time to eat.
/Chris
Posted October 8th, 2018 by Chris
Hello all you crazy kids,
Fall is always a weird and excessive time for our appetites. It seems like every culture that actually experiences cold has embraced the idea that we should squander our precious harvest as quickly and voraciously as possible. Perhaps we all instinctively fear the gods will grow fickle again and inflict us with some sort of famine. Here in America, that has evolved into an environment where all food made between October and early January is designed solely to ensure that the dental industry in this country has a perpetually prosperous future. Whereas in Germany, home of my beloved Oktoberfest, they have decided that their only form of Autumnal sugar (and joy) shall come in fermented form and in wildly irresponsible quantities. Meanwhile their food is hearty, savory and perfect for fooling you into thinking that it helps extend your sobriety. We at the cooking army have decided to embrace the best parts of both of these cultures and make you some old world, rib-sticking dishes from Bavaria and some delicious American style Autumn desserts.
Items!
When: This Wednesday, Rocktober 10th. Cooking at 6:30, food ready between 7:30 and 8.
Where: Jeremy’s House of Discount Oompa Bands
What: Schweinsaxe (roast pork knuckle), Bratwurst Stewed with Saurkraut, Homemade Käsespätzle (basically German mac and cheese), Apple Pie, Pumpkin Cheesecake
As always, bring anything you’d like to drink and if you feel like having some preemptive Halloween candy, we’ll have a small bowl you can add to or take away from as you see fit. I always say beer goes with everything, but this week we are serving food for which that is unarguably true. I’ll even point out that the Oktoberfest style beers I have had so far this year are infinitely superior to last year’s inferior set of offerings. Enough said on that front. So bring your friends, bring your empty stomachs and bring your mostly-functional livers. It’s time to eat.
-Jeremy
Posted August 20th, 2018 by Chris
Hey Everybody!
A few weeks ago, I was ruminating on the banana rum we still have from my wedding in the Caribbean and how we should drink more rum. With bananas. So, this week at Cooking Army, we’re going bananas! Literally! Everything will have bananas and/or banana like product. By that I mean, plantains are sorta bananas and they’re awesome, so they’re included too.
Fruits!
When: This Wednesday, August 22nd. Cooking and socializing starts at 6:30pm, food ready starting around 7:30pm
Where: Chris’ banana boat
What: Pork Tenderloins with Banana Sauce, Fried Plantains, Banana Bread, Upside down caramelized banana skillet cake
As always, everyone is welcome but not obligated to bring their favorite beer, wine, or other beverage. With our semi-Caribbean theme this week, rum would not be inappropriate. No need to RSVP, if you can’t make it, we’ll just see you next time. Come on over and bring your friends, bring your bellies, it’s time to eat.
/Chris