4 rice wraps
4 eggs
2 Green onions
Thin sliced pork or bacon or Chinese sausage
Sesame seeds
Gochujang
Rice Wrap Omelette
Moroccan Lentils and Sweet Potatoes
https://www.acouplecooks.com/moroccan-sweet-potatoes-with-lemon-tahini-dressing/
Thai Coconut Lentils Curry
actually tried jul 2024. kinda weird. white people food.
2 cups uncooked white or brown basmati rice, to serve (or Instant Pot basmati rice)
2 cups black or brown or green lentils
8 cups chopped leafy greens: spinach, kale, or chard
1 large yellow onion
1 tablespoon olive oil
13.5-ounce can coconut milk
3 tablespoons Thai red curry paste
2 tablespoons tomato paste
1 teaspoon kosher salt
Fresh ground black pepper
Make the rice according to How to Cook Basmati Rice (or Instant Pot Rice).
Place the lentils in a saucepan with 6 cups warm water and a little salt. Bring to a low boil, then boil for about 30 minutes until tender (taste to assess doneness). Drain.
Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.)
In your largest skillet, heat the olive oil over medium high heat. Add onions and sauté until golden. Add the greens and sauté for several minutes until tender and bright green.
When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
Taste and add a few pinches of salt if desired. Serve with rice.
originally from: https://www.acouplecooks.com/quick-coconut-curry-lentils-with-greens/
2 cups black or brown or green lentils
8 cups chopped leafy greens: spinach, kale, or chard
1 large yellow onion
1 tablespoon olive oil
13.5-ounce can coconut milk
3 tablespoons Thai red curry paste
2 tablespoons tomato paste
1 teaspoon kosher salt
Fresh ground black pepper
Make the rice according to How to Cook Basmati Rice (or Instant Pot Rice).
Place the lentils in a saucepan with 6 cups warm water and a little salt. Bring to a low boil, then boil for about 30 minutes until tender (taste to assess doneness). Drain.
Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.)
In your largest skillet, heat the olive oil over medium high heat. Add onions and sauté until golden. Add the greens and sauté for several minutes until tender and bright green.
When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
Taste and add a few pinches of salt if desired. Serve with rice.
originally from: https://www.acouplecooks.com/quick-coconut-curry-lentils-with-greens/
Baked chicken pesto
https://www.gimmesomeoven.com/baked-chicken-breast/
Kimchi Fried Rice 김치볶음밥
Kimchi Fried Rice
new: December 2022
new: December 2022
김치볶음밥
4 bowls steamed rice (2 cups dry) (one full rice cooker-- day old better, but if new, cook with a little less water and open top to release steam and cool as soon as it's done cooking)
1 cup chopped kimchi (should be aged, well-fermented and sour)
¼ cup kimchi juice (spicy red juice from a jar of kimchi.. if not enough add more water and gochujang)
¼ cup water (don't skip! the rice will get dry and stick
3 tablespoons gochujang
2-3 teaspoons toasted sesame oil
1 teaspoon vegetable oil
1 bunch green onion, chopped and separated into white + green
1 tablespoon roasted sesame seeds
Sheet of roasted seaweed (gum) cut into rectangles
4-6 fried eggs
Directions
1. Heat up wok with vegetable oil.
2. Add white parts of green onion, stir fry for 1-2 min over high heat
3. Add the kimchi and stir fry for 1 minute over medium-high heat
4. Add rice, kimchi juice, sesame seeds, water, and gochujang.
5. Add half of green parts of green onion, stir all the ingredients together for about 7 minutes with a wooden spoon.
6. Add sesame oil and remove from the heat.
7. Add fried eggs to top
8. Garnish generously with raw green onion and more sesame seeds
9. If desired, wrap in a seaweed rectangle like a taco bite.
original: https://www.maangchi.com/recipe/kimchi-bokkeumbap
Miso Nasu Onigiri
https://eatchofood.com/blog/2020/3/10/miso-eggplant-onigiri
add mirin?
fried?? https://www.justonecookbook.com/miso-yaki-onigiri/
Chia Seed Vanilla Pudding
In pint mason jar put:
1/2 c creamy almond milk
2 T chia seeds
Drop of vanilla extract
Stir.
Refrigerate for at last 2 hrs or overnight
Berry Smoothie
Berry Smoothie
New: December 2022
Blend together:
1 pack of acai (thaw first)
Half small bottle of orange juice
1 pack of acai (thaw first)
Half small bottle of orange juice
Then add (in this order)
2 ripe bananas (partially frozen, frozen, or rt)
Handful of frozen mixed berries
~1/3 cup of whole fat greek yogurt
Roasted Red Pepper Pasta Sauce
https://feelgoodfoodie.net/recipe/creamy-roasted-red-pepper-pasta/
3 peppers: red, orange, yellow cut in half
1 lrg yellow onion
5 cloves garlic
1/4 c heavy whipping cream
Pinch red pepper
Salt pepper
Basil
TikTok Chicken
https://littlesunnykitchen.com/marry-me-chicken/#wprm-recipe-container-23226
Can add more sun dried
Nasu Dengaku
Nasu Dengaku – Miso Glazed Eggplant
https://pickledplum.com/nasu-dengaku-recipe/
https://research.fredhutch.org/termini/en/team.html
Egg White Brownies
https://www.foodiebaker.com/egg-white-chocolate-brownies/
Chana Masala
Chana Masala
New: November 2022
This is the double recipe!
2 c dry chickpeas
3 c water
For Chana Masala Gravy
4 tablespoon ghee
2 small bay leaf
2 inch cinnamon
4 cloves
4 green cardamoms
2-3 onions
2 T ginger garlic paste
1 can crushed tomatoes
1 t salt
1 T Kashmiri red chili powder
1 T garam masala
1 T coriander powder
1 T cumin powder
1 t turmeric
2 t kasuri methi
1/2 t amchur
4 T chopped cilantro
Soak chickpeas overnight
1. Heat oil in dutch oven. When hot add whole spices: cinnamon, cloves, cardamom, and bay leaf
2. Add onions and sauté until golden
3. Add ginger garlic paste sauce for a minute
4. Add tomatoes and salt. Let cook until thick
5. Stir in chilli powder, garam, coriander, cumin and turmeric. Cook ~5 min
6. Add chickpeas. Add another ~ 1/2 cup water
7. Mix well, add. more salt, cover and simmer for 15 min
8. When it's thick add kauri methi and amchur
9. Garnish with coriander leaves.
3 c water
For Chana Masala Gravy
4 tablespoon ghee
2 small bay leaf
2 inch cinnamon
4 cloves
4 green cardamoms
2-3 onions
2 T ginger garlic paste
1 can crushed tomatoes
1 t salt
1 T Kashmiri red chili powder
1 T garam masala
1 T coriander powder
1 T cumin powder
1 t turmeric
2 t kasuri methi
1/2 t amchur
4 T chopped cilantro
Soak chickpeas overnight
1. Heat oil in dutch oven. When hot add whole spices: cinnamon, cloves, cardamom, and bay leaf
2. Add onions and sauté until golden
3. Add ginger garlic paste sauce for a minute
4. Add tomatoes and salt. Let cook until thick
5. Stir in chilli powder, garam, coriander, cumin and turmeric. Cook ~5 min
6. Add chickpeas. Add another ~ 1/2 cup water
7. Mix well, add. more salt, cover and simmer for 15 min
8. When it's thick add kauri methi and amchur
9. Garnish with coriander leaves.
Originally: https://www.indianhealthyrecipes.com/chana-masala/
Next try this one: https://www.seriouseats.com/channa-masala-recipe
Tarbais White Beans Stew
from Justin: September 2022
just soak for a few hours or not), then simmer with some aromatics (thyme, bay, half an onion or carrot…) until done. Add salt when the pot starts to smell like beans - careful not to oversalt, you can always add more. Then you can use the beans for anything. What I made - just cook some garlic in a bunch of butter, then heat up the beans with some of their liquid, add whatever fresh herbs you like, and cook until it’s as thick as you like.
Shanghai Style Scallion Noodles
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
New: October 2022
Campbell Lab Pumpkin Cookies
Ingredients
• 1 cup canned pumpkin
• 1 cup white sugar
• ½ cup vegetable oil
• 1 tablespoon vanilla extract
• 1 large egg
• 1 teaspoon baking soda
• 1 teaspoon milk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons pumpkin spice
• ½ teaspoon salt
• 2 cups dark chocolate chunks
Directions
1. Preheat the oven to 350 ˚F. Line baking sheet with parchment paper.
2. In large bowl, combine pumpkin, sugar, oil, vanilla and egg.
3. In a small bowl, dissolve baking soda into milk.
4. In a medium bowl, stir together flour, baking powder, pumpkin spice, and salt.
5. Add flour mixture to pumpkin mixture and mix well.
6. Add chocolate chunks, stir just to combine.
7. Drop by spoonful on the cookie sheet and bake in the preheated oven until lightly brown and firm, ~20 minutes.
https://www.allrecipes.com/recipe/10740/pumpkin-chocolate-chip-cookies-iii/
https://www.cookingclassy.com/pumpkin-chocolate-chip-cookies/#jump-to-recipe
Scallion Oil Pasta
Made with Jihong and Yan's scallion oil:
Kale, shiitaki, green onions, (chinese vinegar)
Vegetable Kebabs
Have to precook eggplant or something
Chicken, Pork, Lamb Kebabs
Egg Rice
Drop an egg on rice, add green onions
BBQ Eggplant
Dried Tangerine
Sausage Carbonara
Jamie Oliver's Sausage carbonara (Linguine alla carbonara di salsiccia)
New... 2007
Serves 6
4 quality Italian sausages
olive oil
4 ounces pancetta, cut into matchsticks
sea salt
freshly ground black pepper
453 g dried linguine (1 package/1 lb)
6 large free-range egg yolks
75 ml milk
50 mL heavy cream
80 g Parmesan cheese , freshly grated
1 lemon , zest of
1/4 bunch fresh flat-leaf parsley , chopped
extra virgin olive oil
1. Start water boiling
2. With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausagemeat about the size of large marbles and place them to one side.
3. Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage meatballs until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it’s golden.
4. Start pasta
5. In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley.
6. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan.
7. Add the hot sausage meatballs and toss everything together.
The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky.
8. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season if necessary, drizzle with extra virgin olive oil and serve. Eat immediately!
Tiramisu
Tiramisu
New: October 2022
INGREDIENTS
Yield: 6 to 8 servings
For the Cream
4
large egg yolks
½
cup/100 grams granulated sugar, divided
¾
cup heavy cream
1
cup/227 grams mascarpone (8 ounces)
For the Assembly
1¾
cups good espresso or very strong coffee
2
tablespoons rum or cognac
2
tablespoons unsweetened cocoa powder
About 24 ladyfingers (from one 7-ounce/200-gram package)
1 to 2
ounces bittersweet chocolate, for shaving (optional)
PREPARATION
Step 1
Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
Step 2
In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Step 3
Combine espresso and rum in a shallow bowl and set aside.
Step 4
Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
Step 5
Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
Step 6
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
Step 7
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
from: https://cooking.nytimes.com/recipes/1018684-classic-tiramisu
New: October 2022
INGREDIENTS
Yield: 6 to 8 servings
For the Cream
4
large egg yolks
½
cup/100 grams granulated sugar, divided
¾
cup heavy cream
1
cup/227 grams mascarpone (8 ounces)
For the Assembly
1¾
cups good espresso or very strong coffee
2
tablespoons rum or cognac
2
tablespoons unsweetened cocoa powder
About 24 ladyfingers (from one 7-ounce/200-gram package)
1 to 2
ounces bittersweet chocolate, for shaving (optional)
PREPARATION
Step 1
Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
Step 2
In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Step 3
Combine espresso and rum in a shallow bowl and set aside.
Step 4
Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
Step 5
Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
Step 6
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
Step 7
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
from: https://cooking.nytimes.com/recipes/1018684-classic-tiramisu
Lu Rou Fan (滷肉飯)
Lu Rou Fan (滷肉飯)
New: October 2022
This is a double recipe, probably could make a 3x next time...
2 lbs pork belly, skin on (next time: do skin off, and do half pork belly, half pork shoulder or loin)
4 t oil
1 T sugar
2 small onions or 6 shallots
16 shiitake mushrooms (fresh or dried)
0.5 cup shaoxing wine
6 T light soy
4 T dark soy
4 c water
2 star anise
2 cinnamon stick
12 cloves
6 bay leaves
4 t sichuan peppercorns
4 t dried tangerine peel (I used fresh clementine peels)
4 slices fresh ginger
1. Bring a medium pot of water to a boil (just enough so that the pork will be fully submerged)
2. Dice pork (leave skin on or cut it off)
3. Blanch the chopped pork belly for 1 minute. Drain, rinse clean of any scum, and set aside.
4. Heat the oil in a dutch oven over low heat, and add the sugar. Cook the sugar until it starts to melt.
5. Add the onions or shallots. Turn up the heat to medium high and stir-fry the onions for a minute.
6. Add the mushrooms and stir-fry for another couple minutes.
7. Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water.
8. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be tied in cheese cloth)
9. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
10. At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.
https://www.foodiebaker.com/lu-rou-fan/
http://thewoksoflife.com/2015/06/lu-rou-fan-taiwanese-braised-pork-rice-bowl/
http://www.bearnakedfood.com/2015/01/30/lu-rou-fan-braised-pork-rice/
Miso Soup
New: Oct 2022
1 L water
3 bags dashi
120 g miso paste
Large handful of shiitake, soaked and slices reserve water
1 pack (454 g) silken tofu, cut parallel and then cubed
5 green onions sliced
Funfetti Cake
Funfetti Cake
New: September 2022
This is a half recipe for 3x 6" cakes. Original full is for 3x 9" cakes.
Cook Time: 28-30 minutes
Ingredients
CAKE
1.5 + 1/4 + 1/8 cups (222g) cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (or no salt if using sales butter)
1/2 and 1/8 cups (1 stick + 2 TBS; 145g) unsalted butter, softened to room temperature
1/1 + 1/4 + 1/3 cups (175g) granulated sugar
1/6 cup (40 ml) vegetable oil
2 large eggs, at room temperature
1 large egg white, at room temperature
1.5 teaspoons (7 ml) pure vanilla extract
3/4 cups (190 ml) milk, at room temperature + 1 TBS of vinegar
3/8 cup (70 g) rainbow sprinkles (suggestion: betty crocker parlor perfect jimmies (NOT nonpareils)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (or no salt if using sales butter)
1/2 and 1/8 cups (1 stick + 2 TBS; 145g) unsalted butter, softened to room temperature
1/1 + 1/4 + 1/3 cups (175g) granulated sugar
1/6 cup (40 ml) vegetable oil
2 large eggs, at room temperature
1 large egg white, at room temperature
1.5 teaspoons (7 ml) pure vanilla extract
3/4 cups (190 ml) milk, at room temperature + 1 TBS of vinegar
3/8 cup (70 g) rainbow sprinkles (suggestion: betty crocker parlor perfect jimmies (NOT nonpareils)
VANILLA BUTTERCREAM
3/4 cups (1.5 sticks; 170g) unsalted butter, softened to room temperature
2/75 cups (325g) confectioners’ sugar
1/6 cup (40ml) heavy cream, at room temperature
1.5 teaspoons (7ml) pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)
1/16 teaspoon salt
Additional sprinkles into frosting after frosting layers
Instructions
1. Preheat oven to 350°F (177°C). Butter and flour three 6-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Suggestion: fit with wet cake strips.
2. Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
3. Using KitchenAid with a paddle attachment, beat the butter and sugar together on high speed for 5 minutes until completely creamed together and fluffy.
4. Add vinegar to milk to make butter milk and stir.
5. Add the oil and beat for 1 minute until combined.
6. Add the eggs, egg whites, and vanilla extract and beat on medium-high speed until combined.
7. Add dry ingredients and buttermilk in three additions, mixing after each addition just until incorporated. Do not over-mix this batter. The batter will be velvety and thick.
8. Gently fold in the sprinkles.
9. Pour and spread the batter evenly into each cake pan.
10. Bake for around 28–30 minutes or until the cakes are baked through. Tent the cakes with foil after about 15 minutes to prevent the sides and top from over-browning. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
11. Allow cakes to cool in the pans set on a wire rack for 20 minutes. Run a knife around the edges and then remove cakes from pans. Place cakes directly on wire racks to cool completely. The cakes must be completely cool before frosting and assembling.
Make the frosting:
1. In a large bowl using a stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
2. Add confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting seems too thin; more cream if frosting is too thick; or an extra pinch of salt if frosting is too sweet.
Assemble cake + apply crumb coat:
1. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Or use the cake slicer thing.
2. Place one cake layer on your cake stand or serving plate. Using a large icing spatula or small offset spatula, evenly cover the top with about 0.5 cup (about 125g) of frosting. Repeat with second cake layer, 0.5 more cup of frosting, and then the top cake layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat.
3. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.
4. Mix sprinkles in frosting. Spread the remaining frosting all over the top and sides. Garnish with extra sprinkles, if desired.
5. Serve cake immediately, or if you need to store it for a few hours, place it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate covered cake for up to 1 day. Cake is best served at room temperature, though, so if it’s been refrigerated, let it sit out at room temperature for 30 minutes before serving.
Cover leftover cake tightly and store it in the refrigerator for 5 days.
Notes
Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared and then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. (Add a splash of cream to thin out frosting if needed.) See step 10 if you want to store the frosted/decorated cake before serving it. Frosted cake or unfrosted cake layers can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. See how to freeze cakes for detailed instructions.
Eggs: 2 whole eggs provide structure, moisture, and richness. 1 extra egg whites keep the cake light. I don’t recommend using 3 whole eggs as a replacement; stick to the 2 eggs + 1 egg whites combination.
Buttermilk: If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 and 1/2 cups. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
Sprinkles: Avoid using sprinkles that will dye your batter. Steer clear from nonpareils, which are the little balls. The pictured cake uses Betty Crocker “Parlor Perfect” rainbow sprinkles, which I find in my regular grocery store. I also like to use these rainbow jimmies or pastel colored quins. Note that naturally colored sprinkles may lose their color in cake batter.
Originally from: https://sallysbakingaddiction.com/funfetti-layer-cake/
HEARD that this one is better:
https://mynameisyeh.com/mynameisyeh/2014/9/funfetti-cake
Rice Cakes with Pork, Shrimp, Pine Nuts, and Vegetables
Rice Cakes with Pork, Shrimp, Pine Nuts, and Vegetables
New: July 2022
Doubled recipe
2 lb korean rice cake
Kosher salt
8 ounces / 240 g snap peas
1/2 c pine nuts
1/2 c peanut oil
2 cups shredded cabbage (green or napa)
8 scallions, cut diagonally into 1 inch pieces
8 ounces shiitake, reconstituted and quartered
8 ounches ground pork
8 ounces shrip, peeled and cut in 1/2" pieces
4 cloves garlic, minced
4 T light soy
4 t roasted sesame oil
8 ounces / 240 g snap peas
1/2 c pine nuts
1/2 c peanut oil
2 cups shredded cabbage (green or napa)
8 scallions, cut diagonally into 1 inch pieces
8 ounces shiitake, reconstituted and quartered
8 ounches ground pork
8 ounces shrip, peeled and cut in 1/2" pieces
4 cloves garlic, minced
4 T light soy
4 t roasted sesame oil
From: the Wok page 214
Pad See Ew
Pad See Ew
Double recipe, serves 8
New: September 2022
New: September 2022
Chicken:
1 lb chicken, sliced thinly
2 t light soy
2 t cornstarch
1/2 t baking soda
pinch of salt
Sauce:
2 T light soy
2 T dark soy
2 T oyster
2 T sugar
Stirfry:
1/2 c vegetable oil
12 ounces / ~ 1 lb / 350 grams gai lan, chopped so no stems wider than 1/4 thick
2 eggs, cracked in a small bowl
8 garlic cloves, minced
24 oz/ 1.5 lb fresh noodles (hor fun / chow fun)
Kosher salt, light soy, white pepper, fish sauce
1. Wash sliced chicken with cold water, drain in sieve, press dry
1. Wash sliced chicken with cold water, drain in sieve, press dry
2. Combine all chicken ingredients in medium bowl. Stir vigorously.
3. Cover and set aside for 15 min
4. Boil water, blanch all cut gai lan for 1-2 min, then rinse with cold water
5. Boil water, add noodles, cook ~1 min and stir to break up, drain, toss with oil, spread on large plates or rimmed baking sheets to dry for at least 5 min
5. Combine sauce ingredients to make sauce
6. Make sure all stir fry ingredients are prepped
7. Heat wok, add 1 T oil, swirl to coat, add chicken in 2 batches until nearly cooked through about 1 min per batch. Transfer to clean bowl.
8. Wipe wok, heat until smoking, add 1 T oil, add half broccoli and stirfry until charred, 1 min, transfer to bowl with chicken. Repeat.
9. Wipe wok, add 2 T oil, wait until simmering, add the 2 eggs directly to center, let it putt for 15 s, then flip.
10. Add garlic and stir-fry, breaking up the egg with the spatula, about 30 s to 1 min
11. Add noodles and toss in garlic oil
12. Add sauce and swirl around edges
13. Return chicken and broccoli and stir fry until sauce is cooked off
14. Season with salt, white pepper, light soy, fish sauce
15. Serve immediatly
originally from: The Wok, page 372
Bahn Mi Skewers
New: September 2022
https://www.delish.com/cooking/recipe-ideas/a39503452/banh-mi-kebabs-recipe/
Spaghetti with Sun-Dried-Tomato-Almond Pesto
https://www.foodandwine.com/recipes/spaghetti-sun-dried-tomato-almond-pesto
for 4
In a food processor, pulse the tomatoes, almonds and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.
In a skillet, toast the bread crumbs in 2 tablespoons of the oil, stirring, until golden. Transfer the crumbs to a plate; season with salt and pepper.
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss the pasta with the pesto, reserved cooking water and remaining 2 tablespoons of oil until the sauce clings to the pasta. Transfer the pasta to bowls, sprinkle with the bread crumbs and parsley and drizzle with olive oil. Serve.
Thai Pork and Beans
triple that mount of beans (150 > 450 grames)
too salty, try adding less soy (or oyster or fish sauce)
New Tabbouleh
One half cup red quinoa
Boil with one cup water then simmer
3 garlic cloves
Juice of 1 lemon
1 bunch parsley
2 Roma tomatoes
2 scallions
Salt pepper handful mint
Olive oil
Nobu Miso Black Cod
Leave out sugar
Used no alcohol miso
Cook at 400 for 14 min
Then flip so akin down and finish on low broil
https://www.justonecookbook.com/black-cod-with-miso/#wprm-recipe-container-59959
Rain Delay Pizza
Neopolitiam pizza but it’s raining and can’t use the outdoor pizza oven:
Preheat oven to 550 with large cast iron
Once gets to temp take out and put on stove top at medium generously add olive oil
Stretch dough add to cast iron
Add sauce
put in oven turn down to 400
Cook for 13 min
Remove and add toppings
Pita Bread (four)
Pita Bread
New: April 2022
Water
1 tsp active dry yeast
1/4 tsp sugar
1.5 cups all-purpose flour, divided (or 1 ½ cup all-purpose flour and 1 ½ cup whole wheat flour)
1 teaspoon kosher salt
` tbsp extra virgin olive oil, more for the bowl
(also see half recipe pita)
Make sponge:
In a large kitchen aid mixing bowl add
0.5 cup lukewarm water
` tbs yeast
1/4 tbs sugar until dissolved.
Add 1/4 c flour and stir
Place the mixing bowl in a warm place, uncovered for 15 in to form a loose sponge.
Form the pita dough:
Add 1 tsp salt
1 Tbs olive oil
1.25 cups flour
Stir until mixture forms a shaggy mass.
Knead the dough:
Knead for ~3 min in kitchen aid
Let rest for 10 minutes
Knead for ~3 min more
Let the dough rise:
Form into ball, oil with olive oil
Cover bowl tightly and put in a warm place for 1 hour
Divide the dough. Deflate the dough and place it on a clean work surface. Divide the dough into 4 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest. (can skip)
Shape the pitas:
Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like).
To bake pita in the oven: Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking sheet (I was only able to fit 1 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
Make ahead note: You can prepare the dough ahead of time. Once it has risen, you can store it in the fridge until you need it! If you don't want to bake all 8 pitas on a given day, you can bake 1, 2 or however many you need at a time. Save the rest of the dough in the fridge for later (if stored properly, the dough will keep in the fridge for up to 1 week).
Originally from:
https://www.themediterraneandish.com/homemade-pita-bread-recipe/#tasty-recipes-10391
Pita Bread (eight)
Pita Bread
New: April 2022
Water
2 tsp active dry yeast
½ tsp sugar
3 cups all-purpose flour, divided (or 1 ½ cup all-purpose flour and 1 ½ cup whole wheat flour)
1 to 2 teaspoon kosher salt
2 tbsp extra virgin olive oil, more for the bowl
(also see half recipe pita)
Make sponge:
In a large kitchen aid mixing bowl add
1 cup lukewarm water
2 tbs yeast
1/2 tbs sugar until dissolved.
Add 1/2 c flour and stir
Place the mixing bowl in a warm place, uncovered for 15 in to form a loose sponge.
Form the pita dough:
Add 1 tsp salt
2 Tbs olive oil
2.5 cups flour
Stir until mixture forms a shaggy mass.
Knead the dough:
Knead for ~3 min in kitchen aid
Let rest for 10 minutes
Knead for ~3 min more
Let the dough rise:
Form into ball, oil with olive oil
Cover bowl tightly and put in a warm place for 1 hour
Divide the dough. Deflate the dough and place it on a clean work surface. Divide the dough into 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest. (can skip)
Shape the pitas:
Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like).
To bake pita in the oven: Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking sheet (I was only able to fit 1 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
Make ahead note: You can prepare the dough ahead of time. Once it has risen, you can store it in the fridge until you need it! If you don't want to bake all 8 pitas on a given day, you can bake 1, 2 or however many you need at a time. Save the rest of the dough in the fridge for later (if stored properly, the dough will keep in the fridge for up to 1 week).
Originally from:
https://www.themediterraneandish.com/homemade-pita-bread-recipe/#tasty-recipes-10391
French Toast Casserole
https://food52.com/recipes/74530-chrissy-teigen-s-french-toast-casserole-with-salted-frosted-flakes
Korean Fried Chicken
Should have made a half recipe 1.5 lb chick, 6 wings
From kenji
New mar 2022
Moo Shi Pork
Used 210 g pork (almost double)
25 g wood ear
25 g lily
1.5 c sauce (plus)
4 green onions
1 pack of mixed mushroom 220g? Mataki mushrooms small trumpet little white capped
99 g shitaki
Next time add some matchstick ginger
Made 2 servings
Black Beans and Rice
Traditional Black Beans
Cook first until softened:
- 1T olive oil
- 1 medium onion, diced
- 1 green pepper, diced
Add and cook for 3 minutes
- 2 Roma tomatoes, diced
- 1 can (seasoned) black beans, Bush's
Then add
- 1t garlic salt
- 3T apple cider vinegar
- 1/2t hot pepper sauce
Serve with rice.
Porcini Tagletelle
From silver spoon
Russian Lamb Dumplings
Pad Thai Veggie Mix
Vegetables
Carrot crinkle cut chips
Broccoli Florets
Brussels Sprouts halved
Bok Choy
Green Cabbage chopped narrowly
Kale chopped narrowly
Carrot crinkle cut chips
Broccoli Florets
Brussels Sprouts halved
Bok Choy
Green Cabbage chopped narrowly
Kale chopped narrowly
Snap Peas Or Snow Peas whole
Pad Thai Sauce
(Water, Brown Sugar, Sugar, Rice Vinegar, Soy Sauce [Water, Wheat, Soybeans, Salt], Sunflower Seed Butter, Corn Starch, Salt, Dextrose, Canola Oil, Green Onion, Dried Garlic, Paprika, Xanthan Gum, Dried Onion, Dried Red Pepper, Natural Flavors, Maltodextrin, Anchovy Extract, Modified Corn Starch).
(Originally Taylor Farms Packet)
Black Sesame Mochi Cookies
https://onehappybite.com/black-sesame-mochi-cookies-gluten-free/
Manti
Manti
New: December 2022
Ingredients
Dough: (suggestion: make less)
2 large eggs
0.75 cup water
1 tablespoon olive oil
1 teaspoon kosher salt
3.5 cups (440 grams) all-purpose flour plus more as needed
Meat Filling:
1 pound (450 grams) ground beef
1 small onion minced (about ⅓ cup)
0.25 cup chopped parsley
2 teaspoons kosher salt
1 ½ teaspoons paprika
0.25 teaspoon ground black pepper
To Finish:
4 tablespoons (57 grams) unsalted butter plus more for greasing pans
3 cups chicken stock
1.5 cups water
Kosher salt and freshly ground black pepper
Sumac for serving (or coriander)
Yogurt-Garlic Sauce:
2 cups plain yogurt
3 cloves garlic finely chopped or crushed
Kosher salt
Instructions
1. Beat together the eggs, water, salt, and olive oil.
2. Make the dough in a stand mixer fitted with the dough hook attachment, add the flour to the mixer bowl, then add the wet ingredients and mix for 3 to 4 minutes until smooth and pliable. If the dough is sticky add a bit of flour as needed, and continue to mix/knead the dough until smooth. Cover the dough with a tea towel and set aside for 30 minutes.
3. Mix together the ground beef, onion, parsley, salt, pepper, and paprika until well incorporated. Refrigerate until needed.
4. Preheat the oven to 400°F and place the oven rack in the center of the oven. Grease 2 (13 by 9-inch) baking pans or 1 larger (13 by 18-inch) pan with butter and set aside.
5. Using the Kitchenaid pasta roller attachment, roll until #4 for thickness.
6. On a lightly floured surface, cut each strip of dough into 2 inch squares. Place a ½ teaspoon of meat filling into the center of each square and pinch the two ends with your fingers to form a canoe-shaped dumpling.
7. Repeat with the remaining dough and meat filling. Arrange the manti close together in the buttered pans.
8. Dot the tops of the manti with bits of butter, and bake for about 40 to 50 minutes, or until golden brown.
9. Meanwhile, mix the yogurt and garlic, and season with salt. Set aside.
10. Add the chicken broth and water to a saucepan and season with salt and pepper. Bring to a simmer.
11. When the manti are golden brown, remove the pans from the oven and ladle the broth mixture over the manti. The broth should fill the pan about ¾ of the way up the manti. Reserve the rest of the broth for serving.
12. Return the pans to the oven and bake for 10 minutes longer until most of the broth is absorbed into the manti, and about ¼-inch of broth (or less) remains on the bottom and the manti have slightly plumped up. They will have a firmer than al dente texture, with a slight crunch at the ends, but you can bake them longer with the broth if you want a slightly softer texture.
13. Remove the pans from the oven and serve manti in individual wide bowls, ladling some more of the hot broth over it.
14. Top with yogurt-garlic sauce and sumac. Enjoy!
Make them bigger than the original recommended: 2 inch sq instead of 1.5 inch. This means less dough needed
https://www.allrecipes.com/recipe/154920/homemade-manti-traditional-turkish-dumplings/
https://www.sweetpillarfood.com/entrees/manti-with-buttery-tomato-garlic-yogurt/#wprm-recipe-container-5261
https://mission-food.com/homemade-manti/
https://thearmeniankitchen.com/manti-my-christmas-gift-to-my-daughter/
Pastitsio
Base Ingredients
450g/ 15oz. bucatini pasta, penne or ziti
2 egg whites
For the meat sauce
1 lb ground lamb
1 large eggplant
1 large onions (finely chopped)
2 cloves of garlic (chopped)
400g/ 14oz. canned chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
150ml/ 5 fl.oz. white wine
1 bay leaf
1 cinnamon stick
1 whole clove
1/4 of a cup olive oil
2 teaspoons sea salt and freshly ground black pepper (to taste)
For the bechamel
120g/ 4.3 oz. plain flour
120g/ 4.3 oz. butter
1000ml/ 34 oz. milk
2 egg yolks
50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano
a pinch of nutmeg
salt to taste
1. To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and eggplant and sauté for 2-3 minutes. Add the garlic, tomato paste, and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon
2. Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg . Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
3. Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don’t get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and mix gently with a spatula.
4. For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.
5. Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.
https://www.mygreekdish.com/recipe/pastitsio/
https://www.foodnetwork.com/recipes/geoffrey-zakarian/pastitsio-7521160
https://www.bbcgoodfood.com/recipes/lamb-aubergine-pastitsio
Rigatoni with Meatballs
Rigatoni with Meatballs
New: January 2022
1 lb ground meat (beef, pork, or veal)
1 sprig fresh flat-leaf parsley, chopped
1 garlic clove, chopped
1 egg, lightly beaten
flour, for dusting
3 tbsp olive oil
1 yellow onion, thinly sliced
2 celery sticks, chopped
2 carrots, chopped
1 spring small fresh rosemary, chopped
1 can of crushed tomatoes (794 g)
1 lb rigatoni (dry)
25g Parmesan cheese, grated
salt and pepper
1. Mix together the minced meat, parsley and garlic in a bowl, then stir in the egg and season with salt and pepper.
2. Shape the mixture into small meatballs, dust with flour and set aside.
3. Heat the oil in a pan, add the onion, celery, carrot and rosemary and cook over a low heat, stirring occasionally, for 5 minutes.
4. Then add the meatballs and increase the heat to medium. Cook until the meatballs are lightly browned all over,
5. add the tomatoes and season with salt. Lower the heat, cover and simmer, stirring occasionally, for about 40 minutes.
6. Cook the rigatoni in a large pan of salted boiling water until al dente, then drain and tip into the pan with the meatballs, Mix well and heat through for 2 minutes.
7. Transfer to a warm serving dish and sprinkle with the Parmesan.
From the silver spoon
Overnight Walnut Wheat Bread
Overnight Walnut Wheat Bread
New: Jan 2022
Ingredients
375 g Bread Flour
125 g Whole Wheat Flour
400 g Water Lukewarm (90-95F)
12 g Fine Sea Salt
1/2 tsp Yeast
95 g Walnut Halves
Instructions
Preheat oven to 350 ˚F.
Combine the flour and the water in a big tub and mix to incorporate. Let it sit for about 20-30 minutes.
Spread Walnuts on baking sheet and bake for 5 minutes until lightly toasted. Remove and let cool.
In flour tub, sprinkle the salt and the yeast over the top (but don’t let the yeast and the salt touch directly). Mix it all together with some folds initially, then with the pincer method.
Let it rest for 20 min, then fold.
Rest 20 min, fold.
Rest 20 min, add in cooled walnuts, fold.
Cover and let proof overnight 11-13 hours more (12-14 total). Dough should be at least 2x and up to 3x as large.
Tip the dough out onto a floured surface. Form into a nice ball.
Dust and/or oil a proofing basket or bowl. Place dough ball in each basket.
Cover the bowl with a towel and proof the loaf for another 1 hr 15 minutes.
15 minutes before the loaves are done proofing, preheat an oven to 475 degrees, with a dutch oven inside.
When proofing is done, carefully remove the hot dutch ovens, place a loaf in each, cover, and put them back in the oven. Let cook for 35 minutes covered.
After 35 minutes, remove the top and cook uncovered for another 15 minutes. Very, very, very, carefully tip the loaf out of the dutch oven and let cool for at least 20 minutes.
Originally:
https://www.thecuriouschickpea.com/overnight-artisan-walnut-bread/
https://bakedandchurned.com/overnight-white/
http://www.hintofvanillablog.com/home/2014/01/overnight-white-bread.html
http://210degrees.blogspot.com/2013/10/overnight-white-bread-flour-water-salt.html
https://www.youtube.com/watch?v=MPdedk9gJLQ
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