2023-04-27:  first attempt.  Four slices at 400°F for 20 minutes in baking mode, starting cold.  That wasn't crispy enough for me, so I added ten minutes.  The result with a total of 30 minutes cooking time was really good.

Next time:  try 400°F for 20 minutes but in broil mode.

2023-04-28:  second attempt.  Four slices at 400°F for 20 minutes in broiling mode, starting cold. Perfect results.

2023-07-02:  I tried the same directions as last time using jalapeno bacon from Sprouts.  The bacon burned.  I'm not sure if this is a summer-time issue, or if it's a bacon quality issue.  Certainly the bacon was much fattier.  If I use that bacon again, next time I'll try 15 minutes.

2023-07-04:  This time I again cooked jalapeno bacon from Sprouts.  I again tried 400°F for 20 minutes in broiling mode, but this time I put the try on the lower shelf, not the mid shelf.  It came out almost perfect.  Next time I should try 18 minutes.  I'm thinking the difference between summertime starting-heat and wintertime starting heat makes the difference between 18 and 20 minutes cooking time.

Source of idea from time-stamp 1:50:  YouTube

2023-04-23:  I got a one-inch thick ribeye from the butcher; the saleswoman at the counter was kind enough to request when she heard that I thought the others were too thick; the on-duty butcher was glad to oblige.   At home I patted it dry, dry-brined it (just salt and pepper) ten hours before cooking and put it in into the fridge on a wire rack.  An hour before cooking I put the rack on the countertop so the steak could come up to room temperature.

I intended to cook it at 250°F for four minutes per side, which was not hot enough according to my thermometer since rare is 120°F.  I ended up doing that sequence twice for a total of sixteen minutes.  In a small frying pan I added olive oil, heated it quite a bit (medium high?), and added a head of garlic cut in halves to flavor the oil.  Seared the steak.  Turned out well.

For next time:  I must remember to ask the butcher myself to make the 1" cut since they probably won't have one that skinny in the butcher case.  Next time I'll try 250°F for eight minutes on the first side and seven on the second.  I'll also use a larger frying pan and less oil--say, enough to cover a fourth of the pan--and a bit higher heat for searing.

Ingredients

• 3 cups (240 g) old fashioned oats
• 2 scoops (60 g) vanilla protein powder
• 1 tsp (4 g) baking powder
• 4 cups (450 g) strawberries frozen is fine
• 2 tsp (8 g) sugar or sub 1/2 sugar alternative
• 2 tbsp (42 g) maple syrup
• 1 tbsp (14 g) butter
• 10 tbsp (150 g) liquid egg whites or 2 eggs
• 2 cups (480 g) skim milk
• 4 oz (113 g) plain cream cheese i used whipped, regular is fine you'll just need to melt it down
• 2 tbsp (20 g) sugar

Method

1. Preheat your oven to 375°F.
2. If your strawberries are whole, cut them into thin slices. If you would like a sweeter end product, sprinkle 2 tsp sugar or 1 tsp splenda the top of the strawberries and allow them to macerate.
3. In a large bowl, mix together the oats, protein powder, and baking powder.
4. Add in the egg whites, milk, syrup, 1 tbsp of melted butter, and most of the strawberries. Reserve a few to put on top.
5. Spray a 13"x9" pan with oil and add the oat mixture.
6. Mix together the cream cheese and sugar. You can microwave it for a bit to help it soften. Put a few spoonfuls of the cream cheese around your pan and swirl it around as best as you can.
7. Bake for 35-40 minutes.
8. Cool and cut into six bars.

Source:  YouTube | Written instructions

Notes:  Yeah, this didn't suck. Lightly sweet, like a Bisquick coffee cake, not a cloyingly sweet cinnamon roll.

2023-04-19:  I cut up a small crown of broccoli into 1-2"pieces.  Sprayed the insert with oil.  Threw in the broccoli.  Sprayed it with oil.  Salt, pepper, granulated garlic.  Cooked for 9 minutes at 390 F, stirring every three minutes.  It turned out adequate:  still crispy, but also decently charred.  The broccoli was perhaps a touch crispier (i.e., not cooked to the center) than i would have liked.

Next time I think I'll toss the broccoli with more oil in a bowl, then add salt and pepper and garlic, then cook for 8 minutes at 390 F, stirring once at 4 minutes.

Ingredients:

• 8 cups fresh broccoli florets 1.5 lbs (24 oz broccoli) cut into bite-sized pieces
• ¼ cup olive oil
• 1 tsp garlic powder
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• ¼ tsp red pepper flakes
• ¼ tsp Hatch green chile powder (not in original recipe)
• 1 roasted lemon

Method:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Place the broccoli florets and lemon halves on the baking sheet. Toss with olive oil, salt, and pepper, and spread evenly on the baking sheet.
• Roast 15 to 22 minutes or until browned around the edges. Squeeze a little lemon juice onto the broccoli and sprinkle with red pepper flakes, if desired.

Source:  https://www.loveandlemons.com/roasted-broccoli/#wprm-recipe-container-42137

2023-04-05:  Today I left out the lemon juice.  I really liked this recipe.  Definitely a repeater.

Ingredients

• 1-2 teaspoons olive oil
• 6 ounces cooked bacon, diced.  That's six slices of my favority Hempler pepper bacon.
• 8 ounces sliced mushrooms
• ¼ teaspoon salt
• 1 ½ pounds lean ground beef or ground turkey
• 1 medium red or yellow onion, chopped
• 2 cloves garlic, finely minced
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ cup flour
• 2 tablespoons tomato paste
• 1 cup low-sodium beef broth
• 1 tablespoon Worcestershire Sauce
• ½ teaspoon paprika
• 1 cup sour cream, light or regular
• ¼ cup chopped fresh parsley or 1 tablespoon dried

Method

1. In a 12-inch nonstick skillet, heat 1-2 teaspoons olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper-towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute (if the pan is too dry, add a teaspoon of oil as needed). Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate as the bacon.
2. In the same skillet, brown the ground beef or turkey with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the grease.
3. Stir in the flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. Simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium heat. Add sautéed mushrooms and bacon back to the skillet. Remove the skillet from the heat and stir in the sour cream, mixing well to avoid lumps. Stir in the parsley.
4. Serve over egg noodles, hot cooked rice, or potatoes.

2023-04-03:  This was really good, best version of poor man's stroganoff I've ever had.  Definitely a repeater.  I served it over a baked potato.

Ingredients

• 8 cups fresh broccoli florets 1.5 lbs (24 oz broccoli) cut into bite-sized pieces
• ¼ cup olive oil
• 1 tsp garlic powder
• ½ tsp sea salt
• ¼ tsp paprika
• ¼ tsp freshly ground black pepper

Method

1. Preheat oven to 450 degrees F.
2. Grease a large baking sheet, set aside.
3. In a small bowl mix together garlic powder, sea salt, paprika and black pepper. Set aside.
4. Place broccoli pieces in a large bowl, drizzle with olive oil and stir until evenly coated.
5. Sprinkle half of the spice mixture over the broccoli, stir and repeat with the second half and stir until evenly distributed.
6. Spread seasoned broccoli evenly on the prepared baking sheet.
7. Roast at 450 degrees for 14- 15 minutes, or until the broccoli is nicely roasted, stirring once halfway through. (Note: the size you cut the florets into will effect the baking time:  smaller florets = shorter bake time, larger florets = longer bake time; so keep that in mind!
8. If necessary, broil the broccoli for 1-2 minutes at the end of roasting time to crisp it up (I find this is only necessary if using frozen broccoli).
9. Remove from oven and serve immediately.

Source:  https://joyfoodsunshine.com/roasted-broccoli/

2023-04-02:  decent recipe.  Worth repeating.  Nothing astonishing.

Absolutely simplest

Boil the wheat berries with a cube of bouillon till they have the texture you want.  Eat 'em.

Really freakin' simple

This is the basic breakfast cereal version.  To hell with oatmeal.  First off, boil the wheat berries with nothing but water till they get to the texture you like.  Pour them in a sieve and run cold water over them to stop them from cooking.  Put 'em in the fridge.  Then in the morning put a cup of them in a bowl and:

• throw in a tablespoon or two of butter.  
• throw in a tablespoon or two of butter.  Pour on some honey.
• throw in a tablespoon or two of butter.  Pour on some maple syrup.
• throw in a tablespoon or two of butter.  Pour on some pomegranate molasses.
• throw in a tablespoon or two of butter and some brown sugar.

Cover.  Heat in the microwave for a minute or so. Stir and eat.

Not too tough

• http://shininghappypeople.net/blogs/intentionaleating.php/2022/11/12/wheat-berries-with-onions-and and garlic
• http://shininghappypeople.net/blogs/intentionaleating.php/2022/11/10/salmon-wheat-bowl-to-be

Somewhat more complex

• http://shininghappypeople.net/blogs/intentionaleating.php/2022/11/11/wheat-berries-with-strawberries-and goat cheese
• http://shininghappypeople.net/blogs/intentionaleating.php/2022/11/01/wheat-berries-curried-with-apples and honey
• http://shininghappypeople.net/blogs/intentionaleating.php/2022/10/31/kasha-with-mushrooms-part-2\

I discovered that Haji Baba has wheat berries at a reasonable price.  Deceived by the strawberry and goat cheese recipe,  I tried to do one cup of uncooked wheat berries for 45 minutes.  Had to keep adding water till I got up to 4 cups. 

Next time around, I'll start out with one cup of wheat berries, four cups of water, and one cube of vegetable bouillion (which normally flavors two cups of water) if it's a savory dish.  I'll set the timer to stir every 5 minutes.  At 45 minutes I'll check to see if they are yet al dente, and if not keep checking until the hour is up.

2022-11-15:  I had 1.5 cups of raw wheat berries, so I used a 4:1 ratio of water to wheat.  That was too much they got too soft even at 45 minutes, although still good.  Next time I'll try a 3.5:1 ratio.  If that doesn't work, I'll try 3:1.  It might be that the berries have some variation to their softness/wetness, so probably I'll have to keep testing somewhere between 30 and 45 minutes.

2022-11-21:  This time I tried 3 cups of water.  Once it got to a boil, I set the lower right burner to 3, which left it at a slow rolling boil.  The wheat was ready in 40 minutes.  I drained and rinsed in cool water to stop the cooking.  This was about perfect.

I had about 3/4 cup of wheat berries left, so I threw them in the microwave briefly for some heat.  In a small pan I fried in butter a bit less than a quarter of a medium-diced white onion along with a few cloves of smashed garlic, sprinkled in some salt and pepper, and then mixed it all with the wheat.

Adequate.  But the wheat berries of course did not pick up any of the taste of the onions or garlic.  Next time around I'll saute them with the aromatics.  Hopefully they will pick up some of the flavor that way and maybe even become a bit crunchier.