Egg Fried Rice




Fried rice: 
Peanut Oil
2 cups cooked rice (make with slightly less water than normal)
6 eggs lightly beaten
Sesame seeds
Dark Soy, Ginger powder, sesame oil

Cilantro

Lightly beat eggs, add white pepper and salt

heat peanut oil in pan over medium heat
add batten eggs and swirl periodically to make omelet. remove from heat before cooked
add more oil to pan, add rice and spread evenly.
don’t stir a lot, just let it sit and get crisp. add sesame seeds
when a little crispy add omelet on top
add dark soy, sesame oil as desired
add some cilantro at the very end of cooking, just too warm it.

Peony Seafood and Mushroom



We ate this at the peony something in Bellevue in July 2019.
Tried to remake it. I think we have the seafood and vegetables correct, but the sauce will take some tries.



King mushrooms
Shallot
Red pepper
Chives
Green onion
Ginger
Shrimp
Scallop
Squid

Mole Sauce



Ingredients

2 cups chicken broth
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
4 corn tortillas, cut into 1-inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tablespoon olive oil
1 onion, halved and thinly sliced
1/2 head garlic, peeled and sliced

1/3 cup chopped peanuts
1/4 cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 ounces dark chocolate, coarsely chopped (look for mexican chocolate discs)
1 cup chicken broth (optional)
3 tablespoons white sugar
1 teaspoon salt

Directions

1. Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.

2. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.

3. Toast tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles

4. Allow the chiles and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.

5. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.

6. Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.

7. Pour chile puree into a large saucepan over medium heat. Stir in chocolate, chicken broth (optional), sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

Adapted from: https://www.allrecipes.com/recipe/223261/authentic-mole-sauce/

Chicken Fajitas



New: July 2019
(original recipe did not have enough spice or vegetables, this is my modified version)

Marinade:
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1 teaspoon salt
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon crushed red pepper flakes, optional

1.5 pounds boneless skinless chicken breast, cut into thin strips
1 medium sweet red pepper, cut into thin slices
1 medium yellow/orange pepper, cut into thin slices
1 medium green pepper, cut into thin slices
1 bunch green onions, cut into thin slices
1 chopped white onion

6 flour/corn tortillas (8 inches), warmed
Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream


1. In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours (or at room temp for even shorter)
2. In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. May have to do in batches.
3. Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
4. Spoon filling down the center of tortillas; fold in half. If desired, serve with toppings.


From: https://www.tasteofhome.com/recipes/flavorful-chicken-fajitas/

Will's Abuelita's Salsa Verde



New July 2019

(First time made it with 1 poblano, 1 habanero, 2 serranos and 2 jalapenos bu it was way too spicy. Modified recipe is below)


Mi abuelita’s recipe for salsa or guacamole
Ingredients (makes ~1 L) *values are approximate and can be adjusted for taste*
1 lb tomatillos (Peel back the husks to assess quality)
~2-4 tablespoons of chopped onions (or about 2 slices of an onion)
1 garlic clove
Fresh cilantro (a few stalks)

Peppers:
2 poblanos (roasted)
2 serranos
2 jalapeños
(other combos below)

Pepper
Salt
Cumin (not too much, can easily overpower)
Oregano (dry typically)
1-2 Limes


1. Remove the husk from the tomatillos and wash with water (they may be sticky). Grab the tomatillo by the base of the stem to remove, which should remove the stem and husk in one movement.
2. Place the tomatillos stem-side-down in the medium sauce pan. Add enough water to cover halfway.
3. Cook the tomatillos using medium heat until the side of the tomatillos that is touching the pan just begins to yellow. Flip and cook the other side (each side takes ~2-5 min when water is hot enough). Blenders will also heat the tomatillos, so make sure to only slightly cook them to avoid overheating with the blender. If you are not going to use a blender, then you can cook the tomatillos longer (until all sides are a bit yellowed) to make them softer and juicier. Still try to avoid overcooking.
4. To fire-roast the poblano, place the poblano directly on the grills of a gas stove or directly on the coals of a barbecue. Make sure it is engulfed by the flames. After 0.5-1 min, the skin should be charred; flip to cook other side. This adds a lot of good flavor. Would not recommend charring the other peppers, unless you like capsaicin gas choking your house.
5. In food processor, first chop the not-so-wet onion, garlic, and peppers. Next add lime and tomatillos. Finally add cilantro and spices (salt, cumin, oregano, more lime).


Also worthwhile to look at: https://www.simplyrecipes.com/recipes/tomatillo_salsa_verde/



Original Recipe:


Mi abuelita’s recipe for salsa or guacamole
Ingredients (makes ~1 L) *values are approximate and can be adjusted for taste*
·       1 lb tomatillos (Google Image these if you are unfamiliar of what they look like)
o   Peel back the husks to assess quality
·       ~2-4 tablespoons of chopped onions (or about 2 slices of an onion)
·       1 garlic clove
·       Fresh cilantro (a few stalks)
·       Pepper
·       Salt
·       Cumin (not too much, can easily overpower)
·       Oregano (dry typically)
·       Limes
·       Peppers
o   Roasted poblano (for flavor, it’s ~1000 scovilles and never noticeably spicy)
o   Serrano (medium, ~25,000 scovilles) and jalapeño (mild, ~12,000) for base spice
o   Habanero (hot, ~100,000 scovilles) for spice and flavor. Habaneros offer a fiery taste that is separate from the spice.
o   Can also add chipotle (smokiness) and chiles árboles (a bit smoky)
o   Examples: a mild-to-medium salsa can be made with 1. Two habaneros 2. One habanero and two-three serrano peppers 3. One habanero, two serranos, and two jalapeños 4. Three-five serranos and two-three jalapeños
·       Other suggestions:
o   Prickly pear fruit, labeled in Spanish markets as “tuna” (nochtli) [Tuna (Spanish) and nochtli (Nahatl, adopted to Spanish) mean “fruit of the prickly-pear cactus”]. This fruit is mildly sweet with a texture like watermelon. Has fairly large seeds that can be removed or are edible. A variant, xoconochtli, is very tart and only a little bit needs to be added to impart flavor but is very good in the salsa.
o   Tequila (a splash should suffice; it can overpower very easily)
o   Mango (for sweetness)
·       For guacamole:
o   1 avocado (the smaller, black, wrinkly kind, Persea americana; not the green California one)
o   Tablespoon of sour cream
Instructions
1.      Remove the husk from the tomatillos and wash with water (they may be sticky). Grab the tomatillo by the base of the stem to remove, which should remove the stem and husk in one movement.
a.      Tip: use a paring knife to remove any bit of the stem that may have stayed
2.      Place the tomatillos stem-side-down in a frying pan. Add enough water to cover halfway.
3.      If using a blender, cook the tomatillos using medium heat until the side of the tomatillos that is touching the pan just begins to yellow. Flip and cook the other side (each side takes ~2-5 min when water is hot enough). Blenders will also heat the tomatillos, so make sure to only slightly cook them to avoid overheating with the blender. If you are not going to use a blender, then you can cook the tomatillos longer (until all sides are a bit yellowed) to make them softer and juicier. Still try to avoid overcooking.
a.      Tip: cooking the tomatillos helps to release sugars and make the tomatillos softer; however, if they cook too long, then they will make the salsa too watery and too sweet). Overcooking the tomatillos, or making them too liquidy, tends to make the watery salsa served in many Mexican restaurants. This type of salsa is good for making chilaquiles or fine on its own, but for fresher, more flavorful salsa avoid making it too liquidy.
4.      To fire-roast the poblano, place the poblano directly on the grills of a gas stove or directly on the coals of a barbecue. Make sure it is engulfed by the flames. After 0.5-1 min, the skin should be charred; flip to cook other side. This adds a lot of good flavor. Would not recommend charring the other peppers, unless you like capsaicin gas choking your house.
Blender
5.      Add the juice of a lime and one or two tomatillos and pulse-blend them (to avoid overheating). Titrate the others to begin making the liquid base for your salsa; the idea is to make sure the salsa is not too liquidy (semi-chunky is best) and to make sure the heat from the blender doesn’t ruin the salsa.
6.      Add the other ingredients stepwise, making sure to taste periodically. Especially check periodically the spice of the salsa. The spice, when made in a blender, tends to dissipate quickly after making it, so you can err on the higher side of spicy.
a.      Tip: if the salsa is too bitter (from the tomatillos), salty, or oniony, then you can add more lime>cilantro>peppers to balance the flavor
Hand-chop
7.      Hand-chopping is more difficult and takes longer but results in chunkier salsa and fresher taste. The spiciness also will not dissipate as fast and typically the spice observed when it is made will hold for a few days. To make, finely chop the tomatillos, which will turn chunky and liquidy. Add to a bowl. Finely chop the other ingredients and add to taste (see note above about flavor balancing).
Guacamole
8.      To make guacamole, add the avocado and sour cream. Sour cream helps it to be a little creamier and to maintain color without turning black (which is usually a problem when making guacamole, and is usually remedied by lime juice, but guaranteed with sour cream). The guacamole can be made in a blender as well (for a very creamy guacamole) or if hand-chopped needs to be vigorously stirred.

Banana Bread



Banana Bread

This recipe literally has over 10,000 reviews on all recipes. Obviously it's good.

Ingredients
2 cups all-purpose flour (I used self-rising bc it was all I had once and it was fine)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (1 stick, once I melted it by accident and it was fine)
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (I usually use 4)

Directions
Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 9x5 inch loaf pan (I've skipped this and lining it with aluminum foils works great).

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. (Stir just to moisten is the most important step-- don't over stir!)

Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Adapted from: https://www.allrecipes.com/recipe/20144/banana-banana-bread/

Gỏi cuốn (Vietnamese Spring Rolls)






Gỏi cuốn (Vietnamese Spring Rolls)

This recipe was originally supposed to have pork too. I don't think it added much and it was a pain to make.

1 lbs shrimp
1 bag of rice vermicelli (fresh stuff in pink bag was really good)
Assortment of lettuce, bean sprouts, sorrel, perilla, garlic chive and/or mint
2 teaspoons vegetable oil
2 cloves garlic (minced)
1 to 1-1/2 cups water or shrimp stock (from boiling the shrimp)
1/3 cup Hoisin sauce
1/2 cup peanut butter
Toasted peanuts for garnish (optional)


INSTRUCTIONS
Boil water, add shrimp. Cook on medium high until shrimp turns opaque (or white/orange/pink). Remove from pot and rinse thoroughly (keep the stock water). Halve along the vein side. Set aside.

Thoroughly wash all the vegetables. Set aside.

Cook rice vermicelli per package instructions. Drain, rinse and set aside.

Assemble the rolls: First wet the rice paper lightly. On one end of the rice paper, add a bed of noodles, then an assortment of greens, then pork (3 slices). Towards the other end of the rice paper, lay out the shrimp (3 slices). Start rolling up the noodle end, tightly tucking in the filling as you roll up. Tuck in the sides when you are half-way through rolling. Continue to roll up the shrimp. Putting the shrimp towards the end of the rice paper allows you to see the shrimpy goodness through the rolls, which makes it more appetizing.

In a small sauce pan, heat up vegetable oil. Add minced garlic and saute until fragrant. Add hoisin sauce and peanut butter. Whisk until smooth. Add water or pshrimp stock. Cook on low until you get the desired consistency. Add Sriracha for a spicy kick and garnish with toasted peanuts.

Adapted from: http://www.vickypham.com/blog/vietnamese-spring-rolls-goi-cuon
Here is the recipe for the crunch rolls inside: https://www.seattletimes.com/pacific-nw-magazine/make-tamarind-trees-delicious-spring-rolls-at-home/
And here's the relavant part:
8 8-inch square egg roll sheets (wheat wrappers, often found in the frozen section)
1. Make the signature crispy egg roll tubes for the spring rolls. If using frozen egg roll sheets, allow them to come to room temperature. Roll each egg roll sheet as tightly as possible and deep fry at 350 degrees (or fry in a skillet on medium-high heat in an inch of vegetable oil) until golden brown. Set aside.

Bún chả (Vietnamese Grilled Pork)


New: July 2019
North Vietnamese (Hanoi) Food
(GRILLED PORK, RICE VERMICELLI NOODLES IN SWEET & SOUR DIPPING SAUCE)

INGREDIENTS

A. Vietnamese Caramel Sauce

5 T sugar
0.5 C + 2 Thot water


B. Grilled Pork

1 lb. pork shoulder or pork belly (choose a fatty piece to prevent the meat from drying out while being grilled)
450 grams (1 lb.) minced pork (similarly, choose minced pork with at least 10% fat)
50 grams shallots (about 6 – 8 shallots)
15 grams garlic (3 – 5 cloves)
Fish sauce
Oyster sauce
C. Side Pickles

400 grams green papaya, carrots, kohlrabi
25 grams (2 tbsp) sugar
15 ml (1 tbsp) rice vinegar or lemon juice
¾ tsp salt
Fresh herbs to serve: coriander, perilla, lettuce, Vietnamese balm, …
D. Dipping sauce and Noodles

Dipping sauce (nước chấm in Vietnamese) is an essential condiment in Vietnamese cuisine, and usually consists of fish sauce, sugar, lime juice/lemon juice/rice vinegar, water and minced garlic and chilli to taste. My preferred ratio for a perfect nước chấm bún chả is 1 sugar : 2/3 acid : 1 fish sauce : 7 water.

25 grams (1.5 tbsp) sugar
15 – 18 ml (1 tbsp) lemon juice/rice vinegar
175 ml (3/4 cup) water
15 – 20 ml (1 – 1.5 tbsp) fish sauce
Garlic, chilli, black pepper – to taste
1.5 kg fresh rice vermicelli noodles or 0.5 kg dried rice vermicelli noodles




#1. Make carpal sauce
put 1/2 c water and sugar in pan let boi, turn yellow, then turn heat too low. add .5 c + 2 T water, cool to room temp


#2. Marinate Pork (2 hrs)
Slice Pork as thinly as you can (freezing helps but it optional).
Mince 8 Shallots and 5 cloves garlic

Add half the shallots and half the garlic to the sliced pork. Add 1.5 T fish sauce 1 T oyster sauce 5 T caramel sauce. Mix and set aside at room temp for 2 hrs

Add other half to ground pork. Add 1.5 T fish sauce 1 T oyster sauce 3 T caramel sauce. Mix and set aside at room temp for 2 hrs.


#3. Make Dipping sauce.
Add 2 T sugar, 3.5 T lemon juice. 3/4 c water. Stir to dissolve. 1 T fish sauce. Mix well and taste to make sure its not too salty. Good to make 2-3 hrs in advance so flavors develop.

#4. Prepare salad.
Peel and slice 2 Carrots thinly. (Green papaya if desired). Add 1 T sugar, mix well and let sit for 30 minutes. Add 0.5 T lemon juice, a dash of salt. Let sit for 1 hour.

#5. Grill pork.
Ideally spread thinnly on perforated tray, make patties of minced pork. Brush oil on top before cooking. Grill at 400 for 30-35 min (other recipes said 10-15 min!). Flip, brush oil. Keep Grilling until done. Can finish with broiler.

#6. Make noodles.
Put in boiling water until soft. Drain. then soak in hot water for 1-2 more minutes. Drain and shake well.

#7. Prep dipping sauce
Mince 3 cloves garlic, warm up dipping sauce. Transfer sauce to bowl add garlic and pepper.

#8. Serving
In bowl add salad, sauce, meat, noodles, greens.



http://www.ricenflour.com/recipe/how-to-make-bun-cha-recipe-vietnamese-grilled-pork-rice-vermicelli/

Chả Cá Lã Vọng (Tumeric Fish with Dill)

Chả Cá Lã
Cha Ca
Vietnamese

 Ingredients:
(serves 4)

 For the marinade:
1 teaspoon turmeric
3 cloves of garlic
1 large shallot
½ teaspoon sugar
½ teaspoon salt
1 tablespoon fish sauce
1-inch piece fresh ginger
½ teaspoon lemon juice (a substitute for mẻ unless you can find it at a local Vietnamese grocery store)
3 tablespoons olive oil
¼ teaspoon shrimp paste (optional)

 For the sauce:
2 cloves of garlic
1 tablespoon fish sauce
1 Thai chili
½ teaspoon sugar
¼ cup water
1 tablespoon lemon juice

 For the dish:
1 pound of lingcod, cut into 2-inch pieces
1 large bunch of dill, cut into 2-inch pieces
1 onion, sliced into strips
1 bunch of green onion, cut into 2-inch pieces
A handful of peanuts
Thin rice noodles
Fresh vegetables and herbs such as lettuce, Thai basil, cilantro, and radish
Preparation:
To make the marinade: Use a garlic press to mince garlic, shallot, and ginger, or chop everything well by hand. Mix this trio of aromatics with turmeric, lemon juice (or mẻ) and fish sauce to form a paste; add olive oil and stir. Add fish and marinate for at least two hours.

 To make the sauce: Use a pestle and mortar to crush garlic and chili together into a paste, or mince well on a chopping board. Add fish sauce and sugar and mix well to dissolve the sugar. Add water and lemon juice. A perfect dipping sauce should be well balanced with savory, sweet, and lightly sour flavors. Set sauce aside.

 To assemble the dish: Heat one tablespoon of olive oil in a large cast-iron skillet over medium-high heat with. Add onions and dill and sautée for about one minute, until fragrant but not too soft.

 Move the onion and dill mixture to the edge of the skillet to form a large well in the middle. If the pan seems dry, add ½ tablespoon of olive oil. Add pieces of fish to the middle of the skillet and let each side crisp up for about 3-4 minutes per side.
Cook rice noodles per package instructions. Assemble plate with noodles and fish topped with onions and dill. Add a ladle of sauce and top with peanuts and fresh herbs.

 From: https://explorepartsunknown.com/seattle/recipe-cha-ca-la-vong/

Cơm bò xào (Lemongrass Beef)


Bún bò xào

Ingredients


-For the dipping sauce:

-4 tablespoons Demerara or granulated light brown sugar

-3 tablespoons rice vinegar

-4 tablespoons lime juice, from 2 large limes

-4 tablespoons best quality fish sauce, such as Red Boat

-2 garlic cloves, minced

-1 1-inch length ginger, peeled and minced

-1 medium-hot red chile, such as Fresno, chopped

-1 hot red or green bird chile, thinly sliced


-For the stir-fry:

-12 ounces rice vermicelli noodles

-1 pound beef skirt steak or sirloin, in thin 1/4-inch slices

-2 tablespoons best quality fish sauce, such as Red Boat

-1 tablespoon Demerara or granulated light brown sugar

-3 garlic cloves, minced

-3 tablespoons finely chopped lemon grass, tender centers only

-1 head lettuce, such as butter lettuce or Little Gems

-2 tablespoons vegetable oil

-4 scallions, slivered

-1 medium carrot, julienned (about 1 cup)

-1 small cucumber, 3-inch lengths, julienned (about 1 cup)

-1 3-inch length daikon radish, julienned (about 1 cup)

-Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups

-4 tablespoons crushed roasted peanuts

-4 tablespoons fried shallots, available in Asian grocery stores

-Small handful bean sprouts or sunflower sprouts (optional)

Preparation

-Step 1: In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)

-Step 2: Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.

-Step 3: Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.

-Step 4: Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.

-Step 5: Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn’t steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)

-Step 6: Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

from nytimes via reddit

Simple Orecchiette with Tomatoes and Spinach

half box orecchiette
cook 8 minutes (1 min less than al dente)
add one box grape tomatoes, wait until boils
add 1 small bag spiniach, wait until boils

drain
add some pesto (1 container?) or mozzarella balls
add olive oil and salt

Cher's Granola

New: April 2019

This is the original full recipe, half is below

Ingredients

8 cups rolled oats
1.5 cups wheat germ
1.5 cups oat bran
1 cup sunflower seeds
1 cup sliced almonds
1 cup pecans
1 cup walnuts
1 cup hazelnuts
4 T sesame seeds
1.5 teaspoons salt

.5 cup brown sugar
4 T cup maple syrup
.5 cup honey
1 cup olive oil (or coconut oil)
1 tablespoon ground cinnamon (or pumpkin pie spice)
1 tablespoon vanilla extract
Cocoa Nibs and or 1/2 chocolate chips



Directions

Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.

Combine the oats, wheat germ, oat bran, sunflower seeds, nuts in a large bowl.

In small sauce pan, stir together the salt, brown sugar, maple syrup, honey, oil, and bring to a boil over medium heat.

Add cinnamon and vanilla and stir.

our over the dry ingredients, and stir to coat.

Spread the mixture out evenly on the baking sheets. It should be spread in a thin layer otherwise it won't get crisped.

Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the chocolate before storing in an airtight container.

It'll take about 4 cookie sheets



This is a half recipe bc the original was insane too much (just kidding went back to making huge recipe)



Ingredients
4 cups rolled oats
3/4 cups wheat germ
3/4 cups oat bran
1/2 cup sunflower seeds
1/2 cup sliced almonds
1/2 cup pecans
1/2 cup walnuts
1/2 cup hazelnuts
2 T sesame seeds
3/4 teaspoons salt

1/4 cup brown sugar
2 T cup maple syrup
1/4 cup honey
1/2 cup olive oil (or coconut oil)
1/2 tablespoon ground cinnamon (or pumpkin pie spice)
1/2 tablespoon vanilla extract
Cocoa Nibs and or 1/2 chocolate chips

Directions
Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
Combine the oats, wheat germ, oat bran, sunflower seeds, nuts in a large bowl.
In small sauce pan, stir together the salt, brown sugar, maple syrup, honey, oil, and bring to a boil over medium heat.
Add cinnamon and vanilla and stir. P
our over the dry ingredients, and stir to coat.
Spread the mixture out evenly on the baking sheets. It should be spread in a thin layer otherwise it won't get crisped.
Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the chocolate before storing in an airtight container.

Adapted from: https://www.allrecipes.com/recipe/98390/megans-granola/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%203

Creamy Gnocchi with Peas

GRADE
Serves: 4

Cost: $

Skill Level: Easy

Time to Make: About 30 minutes

INGREDIENTS FOR CREAMY GNOCCHI WITH PEAS
16 ounces frozen gnocchi

2 tablespoons butter

1 tablespoon extra virgin olive oil

1 yellow onion

3 cloves garlic

2 cups chicken stock (or vegetable stock)

10 ounces frozen peas, thawed

1 teaspoon dry thyme leaves

Salt, pepper, and crushed red pepper to taste

¼ cup heavy cream

¼ cup fresh parsley

Freshly grated Parmesan cheese, optional, for serving

METHOD
Prepare Ingredients: Peel and dice the onion. Peel and mince the garlic. Roughly chop the parsley leaves.

Prepare the Gnocchi: Add the butter to a wide skillet and turn the heat to medium-high. Once the butter is melted and frothy, add the gnocchi and cook, stirring occasionally, for 10 minutes until golden brown all over. Transfer the cooked gnocchi to a bowl.

Prepare the Sauce: Add 1 tablespoon extra virgin olive oil to the hot skillet. Once shimmering, add the diced onion and cook, stirring regularly, for 8-10 minutes or until softened and golden brown. Add the garlic and cook until fragrant, about 45 seconds. Pour in the chicken stock and scrape up any browned bits stuck to the bottom. Bring to a boil and season with salt, pepper, crushed red pepper, and the 1 teaspoon thyme. Boil for 5 minutes until reduced slightly.

Finish the Gnocchi: Add the gnocchi and peas to the sauce and toss to combine. Cook for 5-7 more minutes or until the gnocchi is well-coated with the sauce and the peas are bright green but not overcooked. Pour in the heavy cream and fresh parsley. Taste and season to your preferences.

To Serve the Creamy Gnocchi with Peas: Ladle the gnocchi and peas into shallow bowls and sprinkle with freshly grated parmesan cheese, if desired.

Broccoli-Walnut Pesto Pasta

INGREDIENTS
 Kosher salt
4  cups broccoli florets (10 ounces from 2 crowns)
1  pound cut pasta, such as medium shells
1  large garlic clove, smashed
2  packed cups fresh mint leaves (about 2 ounces from one small bunch)
 Black pepper
½  cup extra-virgin olive oil, plus more for serving
1  lemon, zested and juiced
 Parmigiano-Reggiano, for serving
½  cup walnuts, chopped

PREPARATION
Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.
Drop the pasta into the boiling water and cook according to the package’s directions for al dente. Reserve 1/2 cup pasta cooking water.
Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.
Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.
Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.
Tip
The pasta with the pesto will keep in the refrigerator for up to 3 days. Garnish with the lemon zest, cheese, walnuts, pepper and oil right before serving. Note that the pesto will oxidize after a day and darken into a khaki green. If packing for lunch, put the pasta in an airtight container and scatter the garnishes on top. If you want to keep the walnuts extra crunchy, you can keep them separate and sprinkling them on right before eating.

from:https://webcache.googleusercontent.com/search?q=cache:0hAhjI1uS1gJ:https://cooking.nytimes.com/recipes/1019642-broccoli-walnut-pesto-pasta+&cd=1&hl=en&ct=clnk&gl=us

Chicken Paprikash

Chicken Paprikash

INGREDIENTS
3 to 4  pounds chicken thighs and drumsticks, or whole chicken legs
 Kosher salt and freshly ground black pepper to taste
1  tablespoon neutral oil, like canola
3  tablespoons unsalted butter
1  large yellow or Spanish onion, peeled and diced
3  cloves garlic, peeled and minced
3  tablespoons Hungarian paprika, sweet or hot, or a combination
3  tablespoons all-purpose flour
1  cup canned crushed tomatoes or 1 large ripe tomato, chopped
1  cup chicken broth, homemade or, if not, low-sodium
1  pound egg noodles
¾  cup sour cream

PREPARATION
1. Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
2. Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
3. Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
4. Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

Gumbo

Loh Shi Fun

Loh Shi Fun (Malaysia)

https://dayre.me/coasterkitchen/sbAykaxoyM
https://www.foodandwine.com/recipes/loh-shi-fun

Pan Fried Oysters

New: January 2019

Pan Fried Oysters

Ingredients
1/4 cup vegetable oil for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper

1 jar of shucked oysters, drained (about 10)
1 egg, lightly beaten
3/4 cup fine bread crumbs (I use the pre-made mix from Wild Salmon)

1. Heat small cast iron with oil in it to medium heat.

2. Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.

3. Carefully place oysters into hot oil. Cook five at a time until golden brown, about 1 minute per side. Drain briefly on paper towels. Serve hot.

from: https://www.allrecipes.com/recipe/18237/deep-fried-oysters/print/?recipeType=Recipe&servings=4&isMetric=false

닭도리탕 (Dakdoritang)





닭도리탕 (Dakdoritang)

aka 닭볶음탕  aka Dak Bokkeum Tang aka Spicy Korean Chicken Stew

Prep time: 10 min
Cook time: 35 min

Easy Korean spicy chicken stew recipe.
This will fill up the dutch oven to nearly the top. I added more veggies esp. onion. Would recommend simmering it for much longer than stated. Also par boil the potatoes. Not convinced that parboiling the chicken is necessary.

Course: Main
Cuisine: Korean
Servings: 8
Author: Sue | My Korean Kitchen

Ingredients
CHICKEN AND VEGETABLES
4-5 lbs of chicken, cut into medium sized chunks (next time will ask better meats for bone in chicken breast cut into chunks)
2 cup water
4 potatoes (900g / 2 pound), cut into medium pieces
4 carrot (450g / 1 lb), cut into medium pieces
3 onions (400g / 14 ounces), cut into medium pieces
6 perilla leaves , thinly sliced
1 bunch green onion. Slice the whites and put in with the veggies, but the greens on top at the end as garnish
2 tsp toasted sesame seeds

SAUCE (MIX THESE IN A BOWL)
6 Tbsp gochujang (Korean chili paste)
4 Tbsp gochugaru (Korean chili flakes)
4 Tbsp rice wine
4 Tbsp soy sauce
2 Tbsp sugar , I used raw sugar (I use less)
2 Tbsp minced garlic
2 tsp minced ginger
2 tsp sesame oil
A few sprinkles ground black pepper


Instructions
On medium-high heat, boil some water (10 cups) in a large pot. Once it’s rolling boiling, parboil the chicken for 1 minute. Drain the water.

In a dutch oven, add the chicken, sauce and the water (2 cups). Boil them over medium-high heat for about 10 mins, covered. (Can add potatos early, or parboil the as well)

Add the potatoes, carrots, and onions and boil for a further 7 mins, covered. Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables. Add the perilla leaves. Simmer for a further 8 mins (or until the chicken and the potatoes are fully cooked), covered.

Garnish with the green onion and sesame seeds. Serve hot with a bowl of steamed rice.

from: https://mykoreankitchen.com/spicy-korean-chicken-stew/


https://mykoreankitchen.com/spicy-korean-chicken-stew/
https://www.koreanbapsang.com/dak-doritang-korean-spicy-chicken-stew/

Filipino Chicken Adobo



https://chinesegrandma.com/2010/09/chicken-adobo-one-pot-wonder/

Chinese Beef Noodle Soup


https://chinesegrandma.com/2012/01/chinese-beef-noodle-soup/

Japanese Fried Rice Omlette

https://www.seriouseats.com/recipes/2016/08/okonomiyaki-omurice-japanese-fried-rice-omelette-pork-recipe.html

Gyudon

https://www.justonecookbook.com/gyudon/

Mochi Waffles


new: december 2018
combined several recipes.

1/4-1/2 c sugar
1/4 c butter (david thinks it should be 3T)
1 egg
1 t vanilla extract
1 1/4 c glutinous rice flour (thai, green print, erdewan brand)
1 t baking powder
1/2 c milk
1/2 t matcha (optional)
Salted butter for iron

Cream butter and sugar. Add vanilla and egg and beat lightly until combined. Add rice flour, baking powder and match and stir on top to combine just the dry ingredients. Then stir whole mix just enough to combine.

Preheat waffle iron to setting 2 (of 3)
Brush generously with salted butter
Add scoop of batter and cook for 4.5 minutes until steaming subsides.

Fusilli with Creamy Leek Sauce

From: https://www.foodandwine.com/recipes/fusilli-creamy-leek-sauce

1/4 cup extra-virgin olive oil
6 medium leeks, white parts only, halved lengthwise and thinly sliced crosswise
1/2 cup chicken stock or low-sodium broth
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon flat-leaf parsley leaves
Salt and freshly ground pepper
1 pound fusilli
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Step 1   
Bring a large pot of water to a boil. In a large, deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the chicken stock, lemon juice, lemon zest and parsley and bring to a boil. Transfer the mixture to a blender and puree until smooth. Season with salt and pepper.

Step 2   
Meanwhile, add salt to the pot of boiling water. Add the pasta and cook until it's almost al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.

Step 3   
Add the leek sauce and the reserved cooking water to the pasta and cook over moderate heat, stirring occasionally, until the pasta is al dente and coated with a thick sauce, about 3 minutes. Stir in the 1/2 cup of cheese and season with salt and pepper. Serve immediately, passing additional cheese at the table.

 Make Ahead


The leek sauce can be refrigerated overnight.
 Suggested Pairing
Sardinia is known for white wines made from the Vermentino grape, which thrives in hilly coastal vineyards and has a zesty acidity that perfectly balances with this creamy sauce.
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