Make a half recipe of no-cheese pesto (4 oz, 1 box of basil) but LEAVE OUT salt

Use ~350 grams of pasta

1 lb white mushroom

1 large yellow onion

1 handful of sundried tomatoes (not too many bc gets salty fast)

1 pint grape tomatoes

Medium shrimp or cooked chicken

Tune Wraps

Two tortilla sized low carb wraps

Spread with guacamole

Layer 1 leaf of green leaf lettuce per wrap

Tomato slices

Tuna salad:

1 can albacore tuna in olive oil drained

1 tbs Dijon mustard

One pack of mayo

One stalk diced celery

8 black olives, smushed

Never make this. Was soggy oily and diguesting

https://www.thekitchn.com/best-focaccia-secret-23472745

https://www.thekitchn.com/samin-nosrat-salt-fat-acid-heat-ligurian-focaccia-22949343

New: April 2023

1 1/3 cup warm water (about 110°F)

2 teaspoons sugar or honey (Or better yet, barley malt)

2.25 t yeast (1 (0.25 ounce) package)

3 1/2 cups all purpose flour

1/4 cup extra virgin olive oil, plus more for drizzling

2 teaspoons flaky sea salt, plus extra for sprinkling*

2 sprigs fresh rosemary

Proof the yeast. Add warm water (about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.

Knead the dough. Set the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)

First dough rise. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil , then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.

Second dough rise. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until the dough is about 1/2-inch thick*. Cover the dough again with plastic wrap, and let the dough continue to rise for another 20 minutes.

Prepare the dough. Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish). Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.

Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.

Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

Originally from: https://www.gimmesomeoven.com/rosemary-focaccia-bread/

Okonomiyaki

New: March 2023

For the Okonomiyaki Batter

Mix in one bowl

1 cup all-purpose flour

1/4 tsp kosher salt

1 tsp baking powder

2 Tbs cornstarch

Mix in a second bowl

3/4 cup dashi (3/4 cup water + 1 tsp dashi powder)

6 large eggs

1/2 panko

Mix in

1/4 head of napa cabbage

3 chopped green onion

Don't over mix.

Quick Okomomiyaki Sauce

1 T sugar

1.25 T oyster sauce

3 T ketchup (2 packets)

2.5 T Worcestershire sauce

Topping

1 chopped green onion

Japanese 7 spice

Furikaki

Preheat pan on medium heat

Cook on medium heat (5 min per side?)

Flip once

https://www.justonecookbook.com/okonomiyaki/

https://www.wandercooks.com/okonomiyaki-japanese-savoury-pancakes/

https://www.bbcgoodfood.com/recipes/japanese-okonomiyaki
https://www.bbcgoodfood.com/recipes/okonomiyaki
https://www.seriouseats.com/recipes/2016/05/okonomiyaki-japanese-pancake-cabbage-recipe.html

New: Feb 2023

Ingredients
8 ounces spinach, cleaned and washed
1 garlic clove, minced
1 green onion, chopped
1½ teaspoon soy sauce
1½ teaspoon toasted sesame oil
2 teaspoon toasted sesame seeds

Boil 8 to 10 cups of water in a large pot.
Blanch the spinach for 30 seconds to 1 minute with lid off, stirring with a wooden spoon.
Strain the spinach and rinse in cold water a couple of times to remove any residual dirt.
Squeeze out excess water and cut a few times into bite size pieces.
Mix the spinach with garlic, green onion, soy sauce, toasted sesame oil, and sesame seeds in a mixing bowl by hand.

Korean sigeumchi namul (시금치 나물: spinach side dish)
Transfer to a bowl or plate and garnish with silgochu, if used.
Serve with rice.

Originally from:

https://www.maangchi.com/recipe/sigumchi-namul

New: March 2023

INGREDIENTS
1 pound chicken tenderloins (or breasts)
2 eggs
½ cup flour
½ cup panko breadcrumbs
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon Italian seasoning
Salt and pepper to taste

INSTRUCTIONS
Preheat air fryer to 400 degrees.
If using chicken breasts, cut them into thin 1-inch strips.
Set up the batter by putting the flour and eggs in separate bowls. Whisk the eggs.
Fill a third bowl with panko breadcrumbs, onion powder, garlic powder, paprika, Italian seasoning, and salt and pepper to taste. Mix to combine.
Dip chicken tenderloins or breasts into flour, then the eggs, and lastly the breadcrumbs.
Place coated chicken in the air fryer. Do not overcrowd. Cook for 7-10 minutes, until 165 degrees F at the thickest part.
Enjoy immediately or freeze for up to 3 months.

Originally from
https://www.everydayfamilycooking.com/air-fryer-chicken-tenders/#mv-creation-3-jtr

New Feb 2023
Double Recipe:

Daal
2 cups (1 bag) of red lentils, soaked at least 30 min and rinsed until water runs clear
5 cups of water
2 t turmeric
1 t salt
1 t red pepper flakes
2 chopped onion (save a few slices for tharka)
8 garlic cloves sliced
1 inch ginger chopped

Tharka
4 T ghee
1.t cumin seeds
1 t red pepper
Few slices of onion
4 garlic cloves
2 birds eye chilis (optional)

1. Soak lentils
2. Heat pot and add ghee
3. Add onions, garlic, ginger and fry until onions translucent
4. Add soaked lentils and daal spices to pot
5. Add water and put on low simmer for 20 min
6. Make tharka:
7. Add ghee and all tharka all spices small pot
8. Heat slowly until sizzling
9. Add tharka to daal and stir

Use 2 cloves garlic in oil, 4 in main. Extra ginger and spices. Half chili peppers and just one in oil. Use almost whole onion except for slices that go in oil
Use just over 1 cup (half bag) red lentils
Fry in oil until garlic is golden brown.

New : Jan 2023

Overnight Focaccia (makes about 3 servings)

2 cups (512 g) bread flour

1 teaspoons (5 g) kosher salt

1 teaspoons (4 g) instant yeast, see notes above if using active dry

1 cups (227 g) lukewarm water

2 tablespoons olive oil, divided

flaky sea salt, such as Maldon

1 to 2 teaspoons whole rosemary leaves, optional

INSTRUCTIONS

Make the dough: In a large tupperware, stir together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Seal the tupperware and put in the fridge for at least 12 hours or for as long as three days.

WHEN READY TO BAKE

Line 8 inch straight side cake pan with parchment round and grease sides with butter (bc oil won't stay put)

Pour a tablespoon of oil into the center of pan.

Shape dough into pan, make diviots with fingers, cover add olive oil to top and cover tightly with tin foil.

Prewarm for ~15 min at 100 ˚F in mini oven.

Add rosemary and flaky salt, re-form divots.

Cook at 425 for 30-35 minutes.

Remove from pan, let cool for 10 minutes before slicing.

Make half recipe (original 4 cups flower)

Originally from:
https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

4 rice wraps

4 eggs

2 Green onions

Thin sliced pork or bacon or Chinese sausage

Sesame seeds

Gochujang

https://www.acouplecooks.com/moroccan-sweet-potatoes-with-lemon-tahini-dressing/

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/

https://www.gimmesomeoven.com/baked-chicken-breast/

Kimchi Fried Rice
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

https://eatchofood.com/blog/2020/3/10/miso-eggplant-onigiri

add mirin?

fried?? https://www.justonecookbook.com/miso-yaki-onigiri/

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

New: December 2022

Blend together:
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

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

https://littlesunnykitchen.com/marry-me-chicken/#wprm-recipe-container-23226

Can add more sun dried

Nasu Dengaku – Miso Glazed Eggplant

https://pickledplum.com/nasu-dengaku-recipe/

https://research.fredhutch.org/termini/en/team.html

https://www.foodiebaker.com/egg-white-chocolate-brownies/

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.

Originally: https://www.indianhealthyrecipes.com/chana-masala/

Next try this one: https://www.seriouseats.com/channa-masala-recipe

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.

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

Made with Jihong and Yan's scallion oil:

Kale, shiitaki, green onions, (chinese vinegar)

Have to precook eggplant or something

Drop an egg on rice, add green onions

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
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)

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.

http://www.chinasichuanfood.com/lu-rou-fan-braised-pork-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/

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
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)

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

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

From: the Wok page 214

Pad See Ew

Double recipe, serves 8
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

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

New: September 2022

https://www.delish.com/cooking/recipe-ideas/a39503452/banh-mi-kebabs-recipe/

https://www.foodandwine.com/recipes/spaghetti-sun-dried-tomato-almond-pesto

for 4

Ingredients

Step 1
In a food processor, pulse the tomatoes, almonds and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.
Step 2
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.
Step 3
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.

triple that mount of beans (150 > 450 grames)

too salty, try adding less soy (or oyster or fish sauce)

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

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

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

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

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)

https://food52.com/recipes/74530-chrissy-teigen-s-french-toast-casserole-with-salted-frosted-flakes

Should have made a half recipe 1.5 lb chick, 6 wings

From kenji

New mar 2022

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

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.

Jamie Oliver's Sausage carbonara (Linguine alla carbonara di salsiccia)

Ingredients

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