Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck by Thug Kitchen Read Free Book Online Page B

charred, about 20 minutes.
    3 While the broccoli is roasting, make the millet. Grab a medium saucepan and throw it over a medium heat, no oil needed. Add the millet and stir it around until it smells toasted or until you’re over it, about 2 minutes. This helps the millet taste nuttier and more awesome, but if you don’t give a damn about depth of flavor, you could just move the fuck on. Pour in the water and a pinch of salt and bring this all to a boil. Now turn down the heat so that the pot is at a simmer, cover it, and let it go until the millet is tender, about 25 minutes.
    4 You should have a couple minutes to make the sauce before all that finishes up. Grab a glass and smash the roasted garlic cloves around in the bottom of it until a paste forms. Add the lemon juice, remaining 1 tablespoon olive oil, and ¼ teaspoon salt until it looks like a really thick sauce/paste hybrid. Done.
    5 When the millet is ready, pour it into a large bowl and add the roasted garlic sauce. Stir everything around really well and then fold in the broccoli. Taste and add more salt, pepper, or lemon juice to suit your tastes. Serve this simple side dish warm or at room temperature.

LEMON-MINT QUINOA
    Show people you know that mint isn’t just a flavor of gum.
    MAKES ENOUGH FOR 4 AS A SIDE
    1 teaspoon plus 2 tablespoons olive oil
    1½ cups quinoa*
    2¾ cups water
    ¼ teaspoon salt
    ½ teaspoon grated lemon zest**
    2 tablespoons lemon juice
    1½ tablespoons rice vinegar
    1 ⁄ 3 cup chopped fresh mint
    2 tablespoons minced green onions
    ½ cup slivered almonds, toasted (optional)***
    1 Grab a medium saucepan with a lid and heat 1 teaspoon of the oil over medium heat. Add the quinoa and sauté it around until it starts to smell a little nutty, about 2 minutes. Add the water and salt and bring it to a boil. Cover, reduce the heat, and let that simmer until the quinoa is tender, 15 to 18 minutes. If the quinoa is ready but there is water left at the bottom, just drain it in your mesh strainer, return it to the pot, and cover it with a towel while you get your other shit in order.
    2 Mix together the lemon zest, lemon juice, vinegar, and remaining 2 tablespoons olive oil in a small glass. After the quinoa has cooled for a couple of minutes, add the lemon dressing, mint, and green onions to it. Toss well and fold in the almonds. Taste to see if you want more salt, mint, or whatthefuckever. Serve at room temperature or cold.
    *
Rinse it under some cool water to make sure it isn’t bitter as fuck when you cook it
.
    **
Just use the smallest side on your box grater to grate the zest. You don’t need any fancy equipment
.
    ***
The almonds are optional but add a fucking crunch you won’t regret
.

ROASTED POTATO SALAD WITH FRESH HERBS
    Level up your next potluck with this spud salad. The fresh herbs will make you forget all about that nasty mayo-covered crap you are used to choking down at picnics.
    MAKES ENOUGH FOR 4 AS A SIDE
    1 pound small white or yellow potatoes, unpeeled
    1 tablespoon olive oil
    ½ teaspoon smoked paprika (optional)*
    ¼ teaspoon salt
    FRESH HERB SAUCE
    ½ cup diced fresh parsley
    ½ cup sliced green onions
    1 clove garlic, minced
    2 tablespoons olive oil
    2 tablespoons red wine vinegar
    1 tablespoon water
    1 teaspoon lemon juice
    1 Crank your oven to 400°F.
    2 Slice the potatoes in half lengthwise. If for some reason your little potatoes are not bite-size, then cut those fuckers into quarters instead and throw them in a bowl. Toss the potatoes with the olive oil, paprika, and salt until they all look covered. Pour them onto a rimmed baking sheet in a single layer and roast the hell outta them for 25 minutes, flipping them over halfway through.
    3 While the potatoes are roasting, make that herb sauce. You can throw all the ingredients into a food processor and let it rip until everything is minced and mixed together, or you could just mince and mix by hand if you don’t want to create another dirty dish.
    4 When the potatoes