Taiwanese Beef Noodle Soup

Ingredients

• 3 to 4 pounds of similar shank meat
• 3 tablespoons oil
• 6 to 8 green onions, divided
• 6 cloves garlic, peeled and smashed
• A 4-inch long piece of ginger, peeled and sliced thinly
• 4 star anise pods (optional)
• 1 heaping teaspoon Sichuan peppercorns (optional - try either just Sichuan Peppercorn or just ~3 dried chiles)
• 2 to 6 dried hot chiles, broken and seeded
• 1 cup Shaoxing wine, or dry sherry
• 1 cup soy sauce
• 1/4 cup Chinese black bean sauce
• 1 tablespoon sorghum syrup or dark honey (optional)
• 2 pounds Chinese wheat noodles
• 4 baby bok choy
• 1/2 cup chopped cilantro
• 1 cup chopped pickled mustard greens (optional)

Instructions

1. Submerge the shanks in water in a large soup pot. Bring this to a boil and let it roll for a couple minutes. Remove the shanks and toss the water. This process removes some of the scum that floats to the surface, and will make a cleaner tasting, clearer broth.
2. While you are waiting for this to happen, chop all your vegetables. Separate the white parts from the green parts of the green onions. Leave the white parts in large pieces, but finely chop the green parts.
3. Wipe the pot out and heat up the lard or oil over medium high heat. Sauté the white parts of the green onions, the garlic and ginger for about 1 minute. Add the star anise, Sichuan peppercorns and chiles and stir to combine. Return the shanks to the pot.
4. Pour in the Shaoxing wine, soy sauce, sorghum syrup (or honey) and bean sauce, then enough water to cover everything by about 1 inch (plus 2C chicken broth). Bring this to a simmer, cover the pot and cook gently until the shanks are tender -- about 2 hours.
5. When the shanks are tender, fish them out. While they are cooling, strain the broth. Pull the meat off the bones and cut it into largish chunks. Discard the bones and any weird, vein-y looking things. Wipe the pot again, then pour in the strained broth and add the shank meat to keep warm. Taste it for salt and add some if needed.
6. Bring a large pot of water to a boil, salt it, then add the bok choy. Boil the bok choy for about 2 minutes, then remove. Add the noodles.
7. To serve, when the noodles are done, put some in everyone's bowls. Top with broth and meat, then add some bok choy, the green parts of the chopped green onions, cilantro, and pickled mustard greens. Some people like a bit more heat, so if you have Chinese chile sauce handy, have that at the table.

From: https://honest-food.net/taiwanese-beef-noodle-soup-recipe/

Carne Asada

Ingredients

• 2 pounds skirt steak trimmed of excess fat

Carne Asada Marinade

• 1 jalapeño seeded and minced
• 4 cloves garlic minced
• 1/2 cup fresh cilantro leaves chopped
• juice of 1 orange
• juice of 1 lime
• juice of 1 lemon
• 2 tablespoons apple cider vinegar
• 1/3 cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a large glass baking dish whisk together Carne Asada marinade ingredients (jalapeño through black pepper) until combined. Add skirt steak in a single layer, turning to coat with marinade. Cover and refrigerate for at least 1 hour, but no longer than 8 hours (longer will begin to break down the meat).
2. When you're ready to grill: preheat an outdoor grill to medium-high heat. Grill steaks for 7 to 10 minutes per side, turning once for medium-rare. Remove steaks and allow to rest for 5 minutes.
3. Slice thinly across the grain and serve.

Notes

1. Ask your butcher or grocery meat counter for 'outside skirt steak' for the most flavorful and juicy results.
2. Note that the longer you marinate the skirt steak, the more tender and flavorful it will be come. But be sure to grill it within 8 hours to maintain the texture of the meat.

From: https://pinchandswirl.com/carne-asada-recipe/

Chicken Salad Recipe

 
Ingredients

• 1 lb boneless skinless chicken breasts
• 1/2 cup sliced almonds
• 1 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 cup red grapes quartered
• 2 stalk celery diced
• 3 green onions (green and white parts) sliced
• 2 tablespoon chopped parsley
• 1 tablespoon chopped tarragon
• 1 lemon juiced
• salt and pepper to taste

Instructions

1. Poached the chicken. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
2. Transfer the cooled chicken to a cutting board and dice it into 1/2-inch pieces.
3. Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
4. Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.

Based on: https://downshiftology.com/recipes/chicken-salad/

Spicy Italian Sausage Pasta

SERVINGS 4

INGREDIENTS

• 8 ounces uncooked penne
• 10.6 ounces hot Italian sausages crumbled (see note)
• 3 cloves garlic minced
• 1/2 cup chicken broth or white wine
• 1/2 tablespoon flour
• 1 (14 fluid ounce) can diced tomatoes with juices
• 1/2 cup heavy/whipping cream
• Salt & pepper to taste
• 6 large leaves basil sliced/torn into small pieces
• Freshly grated parmesan cheese to taste

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions.
2. Take the sausage meat out of the casings and crumble it into a deep skillet. Cook it for about 5 minutes, stirring occasionally, over medium-high heat until browned.
3. Once the sausage is browned, take it out of the pan and set it aside. Drain the fat.
4. Add the garlic, followed by the chicken broth to the skillet. Sprinkle the flour in. Whisk it until the flour has dissolved, and scrape any browned bits from the bottom of the pan. Cook this mixture until it's significantly reduced (should only take a minute or two in total).
5. Add in the tomatoes, cream, and the sausage meat. Cook the sauce for a few more minutes until it's thickened to your liking. Season with salt & pepper as needed.
6. Just prior to serving, add in the torn basil leaves and then toss with the drained pasta. Serve with freshly grated parmesan cheese.

NOTES

1. I used 3 sausages from a 5-pack of Johnsonville hot Italian sausages. Anything in the 10.6 oz ballpark will work, or you can even use more sausage meat if you wish. You can use mild Italian sausages if you prefer.
2. I don't recommend substituting the heavy cream because the acidity in the tomatoes will likely curdle half-and-half or milk.
3. If you don't have any basil, feel free to leave it out, but I really like the fresh flavor it adds.

From: https://www.saltandlavender.com/spicy-italian-sausage-pasta-creamy-tomato-sauce/

CHICKEN TIKKA MASALA

INGREDIENTS

For the chicken marinade:

• 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
• 1 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
• 1 teaspoon of salt

For the sauce:

• 2 tablespoons of vegetable/canola oil
• 2 tablespoons butter
• 2 small onions (or 1 large onion) finely diced
• 1 1/2 tablespoons garlic finely grated
• 1 tablespoon ginger finely grated
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 oz (400g) tomato puree (tomato sauce/Passata)
• 1 teaspoon Kashmiri chili (optional for colour and flavour)
• 1 teaspoon ground red chili (cayenne) powder (adjust to your taste preference)
• 1 teaspoon salt
• 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
• 1 teaspoon brown sugar
• 1/4 cup water if needed
• 4 tablespoons Fresh cilantro or coriander to garnish

INSTRUCTIONS

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
7. Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!

From: https://cafedelites.com/chicken-tikka-masala/

Mango Lassi Recipe

Servings: 2

INGREDIENTS

• 1.5 cup Mango cubes (fresh mango peeled and chopped, choose very ripe mango or frozen mango or 1 cup of canned mango pulp)
• 1 cup Plain Yogurt whole milk yogurt, cold
• ½ cup Milk cold, or water to adjust consistency
• 4 teaspoon Sugar adjust to taste
• 1 pinch Cardamom powder (Elaichi) optional
• Saffron (Kesar) to garnish, optional

INSTRUCTIONS

1. Put mango, yogurt, milk, sugar and cardamom into a blender and blend until smooth.
2. Adjust the consistency to your taste by adding water or blend in some ice cubes.
3. Pour mango lassi in serving glasses. Keep it chilled before serving. Garnish with saffron and/or pistachios (see notes for more garnish options).

From: https://pipingpotcurry.com/mango-lassi/

Easy Mooncake Recipe

Ingredients
Dough

• 1/3C Honey (instead of golden syrup + Kansui); may need slightly less honey?
• 1.7T vegetable oil (24g)
• 1C cake flour (100g)

Filling

• 10 salted egg yolk
• 220g store-bought lotus paste (See note)
• Egg wash to brush the mooncake

Instructions
For the dough:

1. Mix honey and vegetable oil accurately in a mixing bowl.
2. Sieve the flour. Add all at once to the above mixture. 
3. Combine all the ingredients. 
4. Place the dough on a piece of cling wrap. Refrigerate for thirty minutes to let the dough relax. 
5. For the filling:
6. Wash the salted egg yolk with water to remove the white sticking to the yolk. Pat dry. 
7. Wrap the yolk with the lotus paste
8. Then roll it into a ball. Set aside. 

Wrapping:

1. Roll out the pastry in between two plastic sheets or cling wraps. 
2. Remove the cling film on top, fold the pastry toward the filling.
3. Pinch away the excess pastry where the pastry is double folded to ensure consistent thickness. 
4. Roll the mooncake with your palms to form a ball. 

Baking:

1. Roll the mooncake on a surface dusted with flour. 
2. Plunge the piston of the mold to the flour, and shake off the excess. 
3. Place the dough on the baking tray.
4. Put the mooncake mold on the dough and plunge the piston downward.  The dough will take the shape of the mold, and the pattern will be imprinted on the surface.
5. Bake it at the middle rack, 175°C/350°F top and bottom temperature for five minutes or until the surface starts to firm up.  
6. Remove the mooncake from the oven and brush the surface of the mooncake with egg wash. 
7. Bake for another ten minutes or until golden brown.
8. Remove the cake from the oven to cool at room temperature.
9. Transfer the mooncake to an airtight container and keep for three days before serve.

Notes
The actual amount of lotus paste depends on the weight of the salted egg yolk.  The total weight of the filling (yolk + lotus paste) is 35g for each mooncake.

From: https://tasteasianfood.com/mooncake-recipe/

The Most Amazing Chocolate Cake

INGREDIENTS

• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1 1/2 cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/2 cups buttermilk
• 1 1/2 cups warm water
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

Chocolate Cream Cheese Buttercream Frosting

• 1 1/2 cups butter softened
• 8 oz cream cheese softened
• 1 1/2 cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about 1/4 cup milk as needed

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5. Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7. Frost with your favorite frosting and enjoy!
8. Chocolate Cream Cheese Buttercream Frosting
9. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
10. Add in cocoa powder and vanilla extract. Beat until combined.
11. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

NOTES
*Coffee can be used in place of the warm water. 
**For Cupcakes: https://thestayathomechef.com/chocolate-cupcake-recipe/

From: https://thestayathomechef.com/the-most-amazing-chocolate-cake/

Edamame Quinoa Salad

Yield 16 servings

Ingredients

• 2 cups uncooked quinoa
• 4 cups water
• 1/2 teaspoon salt
• 1 cup celery, sliced
• 1 large ear of corn
• 1 (15-oz can ) garbanzo beans, rinsed and drained
• 3/4 cup cilantro, finely minced
• 1 heaping cup dried cranberries
• 1 (12-oz package) edamame, cooked and shelled
• 1 cup sliced almonds (or any nut you like)
• 4 Tablespoons olive oil (more ?)
• 8 Tablespoons lime juice (more ?)
• salt to taste

Instructions

1. Add the quinoa, water, and salt to a medium saucepan and bring to a boil. Once at a boil, turn the heat down to low and cover. Cook for 15-20 or until done. Transfer to a large bowl and fluff with a fork.
2. Add remaining ingredients and toss to combine. Add salt to taste. I'm guilty of not putting enough salt on things and it makes all of the difference. Chill unto ready to serve.

Adapted from: https://www.the-girl-who-ate-everything.com/edamame-quinoa-salad/

CHINESE CABBAGE STIR-FRY

INGREDIENTS

• 1 tbsp cooking oil
• 2 Chinese sausages (Lap cheong), sliced, see note 2
• 1 tsp ginger, julienned
• 250 g cabbage, hand-torn into small pieces, see note 1
• 1 stalk scallions, finely chopped
• 2 tsp oyster sauce
• ½ tsp light soy sauce

INSTRUCTIONS

1. Heat up the wok until it lightly smokes. Pour in oil then add Chinese sausage and ginger.
2. When the sausage slices curl up a little, stir in cabbage and scallions.
3. When the cabbage wilts add oyster sauce and light soy sauce.
4. Stir fry for a further 20 seconds or so. Dish out and serve warm.

NOTES

1. Taiwanese flat cabbage and sweetheart cabbage are the best choices for this recipe. 
2. If you don’t have Chinese sausage to hand, use pork belly slices instead. Marinate with light soy sauce, Shaoxing rice wine, white pepper, salt and a little cornstarch. Then stir fry the same way.

From: https://redhousespice.com/chinese-cabbage-stir-fry/

Tahdig Recipe (Crispy Persian Rice)

INGREDIENTS

• 1 tsp saffron threads
• 2 cups basmati rice like Basmati Rice
• 1 to 2 tbsp Kosher salt
• 2 tbsp whole milk yogurt (Greek or otherwise)
• 2 tbsp grape seed oil, or any healthy neutral-tasting oil of your choice
• 1 cup dried cherries, finely chopped
• Grated zest of 1 orange
• ½ teaspoon ground cinnamon
• 4 to 8 tbsp unsalted butter, cubed (see note #1)
• 3 tbsp pistachios, roughly chopped for garnish

INSTRUCTIONS

1. Mix the saffron into 1 cup very warm (but not hot) water. Let sit for at least 10 minutes to let the saffron release all of its flavor.
2. In a sieve, rinse the rice under cool running water until the water almost runs clear.
3. In a large pot, combine 8 cups of water and the salt (this is your one shot to season the rice itself). Bring to a boil over medium-high heat. Add the rice and cook until al dente, 5 to 6 minutes. Drain the rice.
4. In a medium bowl, combine 1 cup of the cooked rice, the yogurt, grapeseed oil, and 2 tbsp of the saffron water. Mix thoroughly.
5. Add olive oil to bottom of 10 inch lidded pot.
6. Spread the rice-yogurt mixture evenly on the bottom the pot. Sprinkle 1 cup of the remaining cooked rice on top, followed by 2 tablespoons of the dried cherries, a pinch of orange zest, and a pinch of cinnamon. Add another layer of rice and repeat with the cherries, orange zest, and cinnamon, reserving a couple tbsp of the cherries for garnish. As you go about layering, the rice will start to dome and look "pointy" in the middle--that's okay! Keep it that way. Finish by dotting the top with the butter and pour the rest of the saffron water all over the top.
7. Wrap the lid in a kitchen towel and secure it around the handle with a rubber band. Cover the pot and cook over low heat, 25 to 30 minutes or until the rice around the edges is golden and crispy; it's okay to peek under the lid! (See note #2) Be sure not to burn the bottom layer of the rice, though you do want a nice crust in the bottom.
8. Remove the lid, invert a large serving plate over the pot, and carefully flip them over together. No worries if it sticks, just scrape it out and run with it! Sprinkle the tahdig with the reserved dried cherries and pistachios and serve right away.

From: https://www.themediterraneandish.com/tahdig-recipe-crispy-persian-rice/

Lemon Garlic Tilapia

Ingredients

• 4 tilapia fillets
• 3 tablespoons fresh lemon juice
• 1 tablespoon butter, melted
• 1 clove garlic, finely chopped
• 1 teaspoon dried parsley flakes
• salt & lemon pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels. rub tilapia with salt & pepper
3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Based on: http://allrecipes.com/recipe/89261/lemon-garlic-tilapia/

30-Minute Tuscan Tortellini with Sausage and Spinach

 
INGREDIENTS

• 2 TB olive oil
• 1 small onion, chopped
• 4 cloves garlic, chopped
• 1 LB bulk Italian sausage (no casings)
• 2 cups tomato-based pasta sauce
• 1 (14oz) can Italian diced tomatoes, with juices
• 2 cups chicken broth
• 1/2 cup half and half
• 19 oz frozen cheese tortellini
• 3 cups baby spinach, torn to bite size
• freshly ground black pepper
• freshly shaved/shredded Parmesan cheese

INSTRUCTIONS

1. In a very large skillet, heat oil over medium heat until hot. Add onion, stir constantly 30 seconds. Add garlic and stir another 2 minutes or until aromatic and tender.
2. Push onion mixture to the edges of pan and add sausage into the center of pan. Cook and break up sausage; once it’s half-cooked, stir together with the onion mixture and continue cooking until browned.
3. Add tomato sauce, diced tomatoes with juices, broth, and half/half. Stir and bring to a simmer. Add frozen tortellini, stirring to submerge tortellini in the sauce. Cover and simmer until tender, about 7-8 minutes.
4. Remove from heat. Gently stir in spinach and just until wilted. Add 1/4 tsp freshly ground black pepper or to taste. Serve immediately with freshly shredded Parmesan cheese.

From: https://www.chewoutloud.com/20-minute-skillet-tuscan-tortellini/

Cheese Tortellini in Garlic Butter Sauce

Ingredients

• 1 1/2 cups chicken broth or vegetable broth
• 2 tablespoons cornstarch
• 1 (16 ounce) package cheese tortellini
• 4 tablespoons butter
• 2 cloves garlic minced
• 2 teaspoons dried basil
• 1/4 cup Parmesan cheese for garnish
• Fresh basil for garnish, optional

Instructions

1. Cook tortellini per directions on package
2. Meanwhile, whisk together remaining 1 1/2 cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes.
3. Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens, about 2 minutes longer. Add the cooked tortellini to the skillet and toss to coat.
4. Pour into a serving dish and garnish with Parmesan cheese and fresh basil, if desired.

From: https://www.culinaryhill.com/cheese-tortellini-in-garlic-basil-sauce/

SHANGHAI CAI FAN

SERVES: 4

INGREDIENTS

• 1 cup rice
• 1 1/4 cups water (try w/chicken broth w/some salt)
• 1/4 cup salted cured pork (diced, can use thick cut bacon)
• 1 tablespoon pork lard (you can also substitute bacon grease or oil)
• 1 tablespoon oil
• 1/2 teaspoon ginger (minced)
• 1/2 lb baby bok choy (225g, washed and finely chopped)

INSTRUCTIONS

1. Soak the rice in 1 1/4 cups water in a clay pot for 45 minutes to an hour. Once soaked, sprinkle on the salted pork and add a tablespoon of grease or oil. Put the pot over medium heat, uncovered, and bring it to a boil.
2. While you wait for rice to boil, heat 1 tablespoon of oil in a wok using medium heat. Add the minced ginger and caramelize a bit. Then add the boy choy, and stir-fry just until wilted. Turn off the heat.
3. Once the pot is boiling, cover the pot, turn the heat down to the lowest setting, and let it simmer for 8 minutes. Now take off the lid and add the cooked bok choy (don't pour in any of the cooking liquid from the bok choy) to the top of the rice and cover again. Let it simmer for another 5 minutes. Serve!

Recipe for salted pork: https://thewoksoflife.com/homemade-chinese-salted-pork/

From: https://thewoksoflife.com/shanghai-cai-fan-rice-salted-pork-greens/

NO KNEAD ROSEMARY BREAD

INGREDIENTS:

• 3 cups all-purpose flour
• 3 large garlic cloves, minced
• 1 tablespoon finely chopped fresh rosemary, or more, to taste
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon instant yeast
• 1 1/2 cups water, at room temperature
• 2 tablespoons cornmeal

DIRECTIONS:

1. In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.
2. Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
3. Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.
4. Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
5. Working on a lightly floured surface, gently shape dough into a round.
6. Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
7. Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
8. Serve warm.

From: https://damndelicious.net/2017/12/05/no-knead-rosemary-bread/

Spanish Flan

Yield: 1 - 10 inch round pie

Ingredients

• 1 cup white sugar
• 3 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Work in layers of small amounts of sugar at a time, adding sugar and working more in as it melts
3. Carefully pour hot syrup into a 10 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
4. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
5. Place the dish on a lined baking dish to catch any overflow during baking
6. Bake in preheated oven 60 minutes. Let cool completely.
7. Chill for several hours or overnight
8. To serve, bring to room temperature. Warm the bottom of the dish to liquify the caramel some to release it from the bottom of the dish. Run a knife around the edge of the baking dish to release the flan. Place a serving plate over the baking dish, then invert.

Based on: https://www.allrecipes.com/recipe/20979/spanish-flan/

Sweet Jalapeno Cornbread

Ingredients

• ⅔ cup butter, softened
• ⅔ cup white sugar
• 2 cups cornmeal
• 1 ⅓ cups all-purpose flour
• 4 ½ teaspoons baking powder
• 1 teaspoon salt
• 3 large eggs
• 1 ⅔ cups milk
• 1 cup chopped fresh jalapeno peppers, or to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
3. Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

Cook's Notes:

• Recipe works well with 1/2 to 1 cup sugar; adjust to suit your taste.
• The batter should be thick enough to not pour easily.
• It is important to grease pan and chop peppers before starting. Allowing mixture to stand, then disturbing will reduce the effectiveness of the baking powder.

From: https://www.allrecipes.com/recipe/230999/sweet-jalapeno-cornbread/

Roasted Cauliflower and Quinoa with Candied Walnuts

Ingredients

• 1 small head of cauliflower (1 bag of TJ's broccoli & cauliflower mix)
• 1 tablespoon extra-virgin olive oil
• 1/2 cup walnuts
• 2 tablespoons sugar
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons quinoa

Directions

1. Preheat the oven to 420° and set the oven rack to the highest setting. Line a baking sheet with parchment paper.
2. Cut cauliflower into bite-sized pieces, toss with the extra-virgin olive oil and spread on a sheet tray. Roast in the oven for 20-30 minutes, or until soft and very brown in spots, turning half way through.
3. While the cauliflower is roasting, prepare the walnuts. Line a plate with a piece of parchment paper. Add the walnuts, sugar, salt and pepper to a small frying pan over high heat and stir well. Cook until the nuts have caramelized and all the liquid has evaporated, shaking the pan occasionally, about 4 minutes. Transfer the walnuts to the plate, making sure they are in a single layer.
4. Add the quinoa to a small frying pan over medium high heat. When the quinoa begins to pop, shake the pan occasionally and continue to cook for about 2 more minutes, or until the quinoa is fragrant and light brown. Remove from the heat.
5. To serve, place the roasted cauliflower on a serving platter and top with candied walnuts and toasted quinoa.

From: https://www.foodandwine.com/recipes/roasted-cauliflower-and-quinoa-candied-walnuts

Lemon Blackberry Tortilla French Toast

YIELD: 6 servings

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 6 tablespoons lemon curd, divided
• 2 teaspoons grated lemon zest (or 2 tsp lemon extract)
• 1/8 teaspoon almond extract
• 2 large eggs
• 2 tablespoons heavy whipping cream
• 1 tablespoon poppy seeds
• 3 tablespoons butter
• 6 flour tortillas (6 inches)
• 1-1/3 cups fresh blackberries
• 1/4 cup seedless blackberry spreadable fruit
• Additional grated lemon zest, optional

Directions

1. In a small bowl, beat cream cheese, 3 tablespoons lemon curd, lemon zest and extract until fluffy. Set aside.
2. In a shallow bowl, whisk eggs, cream and remaining lemon curd until blended; stir in poppy seeds. In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Dip both sides of a tortilla in egg mixture, allowing excess to drip off. Place in skillet; toast until golden brown, 2-3 minutes on each side. Remove to a wire rack. Repeat with remaining tortillas, adding butter to grease the skillet as needed.
3. Spread about 3 tablespoons cream cheese mixture over each tortilla to within 1/4 in. of edges. Fold tortillas in half over filling. In a microwave-safe bowl, combine blackberries and spreadable fruit; microwave, covered, at 50% power until warmed, 2-3 minutes, stirring once. Serve with tortillas and, if desired, additional lemon zest.

From: https://www.tasteofhome.com/recipes/lemon-blackberry-tortilla-french-toast/

Simple Celery Soup

Ingredients

• 2 tablespoons olive oil, or butter
• 1 onion, diced
• 4 fat garlic cloves, rough chopped
• 6 cups celery, sliced thin (about 1 ¼–1 ½ pounds) 1 extra-large head, save some leaves for garnish
• 2 cups potatoes, sliced into ½ inch thick rounds ( about ¾ lb –  1 extra-large russet peeled, or use a few yukons, unpeeled.
• 4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
• 1 cup water
• 1 bay leaf (optional, remove before blending)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or leave it out entirely.

Add after cooking:

• ¼ cup fresh dill (small stems ok)
• ½ cup fresh parsley (small stems ok)
• Stir in: ½ cup (or more) of sour cream, plain yogurt, vegan sour cream, heavy cream or cashew cream. (see notes)

Instructions

1. Heat the oil in a big pot over medium high heat,  and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
2. While the onions are cooking, rough chop the garlic, celery and potatoes.  When the onions are golden add the garlic and stir 1-2 minutes, until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
3. Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
4. Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).
5. Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw spinach if you like, or more fresh parsley. Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options.
6. ***Gently heat, careful to not over simmer, or you may lose the lovely vibrant color.
7. To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding.  If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off.  Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.

Notes

1. If using cashew cream, adding a little splash of lemon juice, enlivens the soup. Sour cream and yogurt have a natural tanginess, so you may not need it.
2. A quick way to make this vegan version ( with cashew cream), is toss the ½ cup of cashews into the simmering pot at the beginning with the celery and potatoes, letting them soften. Then just blend it all up!
3. Slicing the celery thinly will prevent fibers texture.
4. If freezing, best to freeze without the sour cream, as it may get granular- then add it later when reheating.

From: https://www.feastingathome.com/celery-soup/

Chinese Pickled Cabbage (A Quick Pickle Recipe)

INGREDIENTS
Pickling mix

• 1 1/2 cups rice vinegar
• 1/2 cup water
• 3/4 cup sugar
• 1 teaspoon salt
• 3 cloves garlic , smashed
• 4 red chili peppers more if desired (Optional)
• 1 teaspoon Sichuan peppercorns (Optional)

Prep

• 1 lbs (450 g) cabbage (about half of a small head of cabbage)
• Carrots & Daikon strips
• 2 tablespoons salt

INSTRUCTIONS

1. Combine the rice vinegar, water, sugar, salt, and chili peppers in a small saucepan. Heat over medium heat until it reaches a simmer. Cook, stirring occasionally, for 5 minutes, until the sugar is dissolved. Use a clean spoon to taste the pickling liquid to see if it has the desired spice level. You can simmer it for a bit longer if you want the liquid to taste spicier. Once done, set aside and allow to cool.
2. Meanwhile, prepare the veggies. Cut out the cabbage core and discard it. Tear the leaves into bite-size pieces. Cut the carrot an daikon into 1/4" strips.
3. Combine the cabbage, carrots, daikon and 2 tablespoons of salt in a big bowl. Toss it with your hands so the veggies are coated with salt. Let sit at room temperature for 30 minutes, up to 1 hour (no more than an hour).
4. Drain and discard the salted water released by the veggies. Rinse the veggies with tap water twice. Drain thoroughly, and squeeze out the excess water from the veggies. Transfer them into a large container (or a jar).
5. Add the crushed garlic and Sichuan peppercorns (if using) into the same container.
6. Add the cooled pickling liquid. Press the veggies so they are submerged in the liquid. It is fine if a small fraction of the veggies are poking out from the liquid (because the veggies will shrink over time and become submerged). Seal the container and allow to pickle for 3 days in the fridge.
7. The pickles will start to taste good after 1 day, but the sourness will come through at day 3. Make sure to use clean chopsticks (or flatware) to pick out the pickles every time you serve them. They will stay good in the fridge for 2 to 3 weeks.

Based on: https://omnivorescookbook.com/chinese-pickled-cabbage/

Spicy Beef Noodle Soup

(or try this)

Ingredients

• 16 cups cold water (3.8L)
• 6 slices ginger
• 3 scallions (washed and cut in half)
• 1/4 cup Shaoxing wine
• 3 lbs beef chuck (1.3 kg, cut into 1 1/2 inch chunks)
• 3 tablespoon oil
• 1 to 2 tablespoons Sichuan peppercorns
• 2 heads garlic (peeled)
• 1 large onion (cut into chunks)
• 5 star anise
• 4 bay leaves
• 1/4 cup spicy bean paste
• 1 large tomato (cut into small chunks)
• 1/2 cup light soy sauce
• 1 tablespoon sugar
• 1 large piece of dried tangerine peel
• fresh or dried wheat noodles of your choice
• Chopped scallion and cilantro (to garnish)

Instructions

1. You’ll need two large pots to make this recipe. Fill one large stock pot with 16 cups of cold water. Add the ginger, scallions, Shaoxing wine and beef chunks. Cover and bring to a boil. Immediately turn down the heat and simmer for 10 minutes. After that, turn off the heat and set aside.
2. Heat the oil in another stock pot or large wok over medium low heat, and add the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves. Cook until the garlic cloves and onion chunks start to soften (about 5 - 10 minutes). Stir in the spicy bean paste. Then add the tomatoes and cook for two minutes. Finally, stir in the light soy sauce and sugar. Turn off the heat.
3. Now, let’s scoop out the beef, ginger, and scallions from the 1st pot and transfer them to the 2nd pot. Then, pour in the stock through a fine mesh strainer. Place the pot over high heat, and add in the tangerine peel. Cover and bring the soup to a boil. Immediately turn the heat down to a simmer, and cook for 60-90 minutes.
4. After simmering, turn off the heat, but keep the lid on, and let the pot sit on the stove (with the heat off) for another full hour to let the flavors meld together. Your soup base is done. Remember to bring the soup base to a boil again before serving. As an optional step, pick out the beef and strain the soup if you’d like to remove the spices and aromatics from the broth.
5. Cook your noodles in a separate pot according to the package instructions, and divide among your serving bowls (you can get 8 generous servings out of your pot of soup and beef). Top the bowls with hot broth, beef, scallions, and cilantro. Serve piping hot!

Note: If you still have leftover stock and beef, you can freeze it and reheat for future meals.

From: https://thewoksoflife.com/spicy-beef-noodle-soup/

Braised Beef Noodle Soup (红烧牛肉面)

(Still work in progress)

Ingredients

• 2 small pieces Chinese (cassia) cinnamon (5 grams)
• 2 black cardamom pods (草果) (5 grams)
• ½ tablespoon fennel seeds
• 4 star anise pods
• 10 cloves
• 1 dried tangerine peel
• 6 bay leaves
• ½ tablespoon whole white peppercorns
• 4 slices licorice root (甘草片) (甘草, gan-cao, 7 grams) (sub: use more star anise)
• 2 pieces sand ginger (山奈／沙姜) (山奈／沙姜, shan-nai / sha-jiang, 6 grams) (sub: galangal or ginger)
• 10 pieces dried amomum white cardamom (白寇) (白寇, bai-kou, 3 grams)
• 3 pounds beef chuck (680g, cut into large chunks)
• 16 cups water
• 5 slices ginger
• 3 tablespoons oil
• 15 grams rock sugar
• 5 scallions (with the white and green parts separated)
• 1 whole head of garlic (cloves peeled but kept whole)
• ¼ cup Shaoxing wine
• 1 tablespoon dark soy sauce
• ¼ cup light soy sauce
• Salt  and soy sauce (to taste)
• Noodle of your choice
• Leafy greens of your choice (spinach, romaine lettuce, choy sum, and bok choy are all good)
• Handful of chopped cilantro (optional)

Instructions

1. First place the aromatics in a piece of cheesecloth tied tightly with kitchen string or disposable/fillable tea filter bags. That’s the cinnamon, black cardamom, fennel seeds, star anise, cloves, tangerine peel, bay leaves, white peppercorns, licorice slices, sand ginger, and amomum white cardamon. Phew. It’ll be worth it. Trust me.
2. Next, rinse off the beef under cold running water. In a soup pot, add 16 (14?) cups of water, the ginger, and beef. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water. Skim the foam off. You don’t want these impurities from the beef making your soup cloudy. Turn off the heat, fish out the pieces of beef, and strain the resulting broth through a fine-meshed strainer, into a heatproof bowl or other pot. Set aside, along with the ginger pieces.
3. In another large, thick-bottomed soup pot, heat the oil over medium heat. Add the rock sugar, the white parts of the scallion, and the garlic. Cook for a few minutes until the scallions are lightly seared. Add the beef, turn up the heat, and mix everything well.
4. Cook for about 5 minutes, and stir once or twice in between. Now add the Shaoxing wine, dark soy sauce, and light soy sauce, and stir everything together well so that the beef is coated in the soy sauce.
5. Now add the aromatics, plus the daikon, and the broth and ginger pieces that you boiled the beef in. Bring everything to a boil and immediately turn the heat down to medium. Simmer for 90 minutes (try w/lid off, or start w/less water). The broth should be steadily simmering where you can see water moving in the pot, but not at a rolling boil.
6. After 90 minutes, turn off the heat and let it stand (with the lid on) for another hour. Now your soup base is ready. Reheat, remove the aromatics, and add salt to taste before serving. Just remember, adding salt too early will dry out the beef.
7. Cook the noodles according to the package instructions, strain, and transfer to a large serving bowl. Blanch a handful of your leafy greens of choice in the noodle water, and add it to the noodles. Then, ladle in the beef and the soup. Top with the chopped green parts of the scallions you set aside earlier and some chopped cilantro (optional). And if you really can’t resist a bit of spice, add a spoonful of chili oil.

Adapted from: https://thewoksoflife.com/braised-beef-noodle-soup/

Mango and Avocado Salad

Ingredients

• 1 tablespoon balsamic vinegar
• 1 tablespoon lime juice
• 2 tablespoons extra-virgin olive oil
• 2 mangos, cubed
• 2 avocados, cubed
• 1/2 small red onion, diced
• Salt and freshly ground black pepper

Directions
In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

From: https://www.foodnetwork.com/recipes/sunny-anderson/mango-and-avocado-salad-recipe-1941508

To make copy cat Rubio's Avocado/Mango bowl, add Quinoa, rice, lettuce, fish taco sauce

Honey Garlic Salmon

INGREDIENTS

• 12 oz (340g) salmon, cut into 2-3 fillet strips
• salt
• black pepper
• 1 pinch cayenne pepper
• 2 tablespoons honey
• 1 tablespoon warm water
• 1 1/2 teaspoons apple cider vinegar or lemon juice
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 lemon, sliced into wedges
• 1 tablespoon chopped parsley

INSTRUCTIONS

1. Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.
2. Mix the honey, water, apple cider vinegar or lemon juice and a pinch of salt together. Stir to combine well.
3. Heat up an oven-safe skillet (cast-iron skillet preferred) on high heat. Add the olive oil. Pan-fry the salmon, skin side down first, for about 1 minute. Turn the salmon over and cook for 1 minute. Turn it over again so the skin side is at the bottom.
4. Add the garlic into the pan, saute until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it's sticky.Salmon with honey garlic sauce is one of the best salmon recipes.
5. Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional step).
6. Top the salmon with parsley and serve immediately.

NOTES
Double the sauce by using 4 tablespoons honey, 2 tablespoons warm water and 3 teaspoons apple cider vinegar or lemon juice, if you like it saucy.

From: https://rasamalaysia.com/honey-garlic-salmon/

ROASTED SWEET POTATOES

INGREDIENTS
Roasted Sweet Potatoes (Plain)

• 2 pounds (~3 large) sweet potatoes (I like Red Garnet OR Jewel sweet potatoes best), peeled and cut into 1/2-inch pieces
• 2 tablespoons melted coconut oil
• 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
• 1 tablespoon light brown sugar, lightly packed

Seasoned Roasted Sweet Potatoes

• 2 pounds (~3 large) sweet potatoes, peeled and cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
• 1/4 teaspoon freshly cracked pepper
• 1/2 teaspoon ground chili powder*
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder

INSTRUCTIONS
PLAIN ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the melted coconut oil, salt, and brown sugar on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)
SEASONED ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)

RECIPE NOTES
*Use chipotle chili powder and/or smoked paprika for a smoky flavor. If you want to make your sweet potatoes even spicier, add 1/4 to 1/2 teaspoon cayenne pepper.

From: https://www.chelseasmessyapron.com/roasted-sweet-potatoes/

Cream Of Broccoli Soup

Servings: 6

Ingredients

• 5 tablespoons butter, divided
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cups chicken broth
• 8 cups broccoli florets
• 3 tablespoons all-purpose flour
• 2 cups milk
• ground black pepper to taste

Directions

1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

From: https://www.allrecipes.com/recipe/13313/best-cream-of-broccoli-soup/

Vietnamese Spring Rolls with Crispy Tofu

Servings 8

Ingredients
SPRING ROLLS

• 1 1/2 cups julienned vegetables (such as carrots, red pepper, and cucumber)
• 1 bunch fresh cilantro
• 1 bunch fresh mint
• 4 ounces vermicelli or rice noodles (the thinner the better)
• 8-10 whole spring roll rice papers

PEANUT BUTTER DIPPING SAUCE

• 1/3 cup salted peanut butter
• 1 Tbsp reduced sodium soy sauce
• 1-2 Tbsp brown sugar, agave, or honey if not vegan (depending on preferred sweetness)
• 1 Tbsp fresh lime juice
• 1/2 tsp chili garlic sauce
• Hot water (to thin)

CRISPY TOFU

• 8 ounces extra-firm tofu (drained and thoroughly dried/pressed)
• 4 Tbsp sesame oil (divided)
• 3 Tbsp cornstarch
• 2 1/2 Tbsp peanut butter dipping sauce
• 1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
• 1 Tbsp brown sugar or agave nectar

Instructions

1. Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
2. Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil, flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside.
3. Prep veggies and prepare peanut butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (could add a little more chili garlic sauce and brown sugar).
4. To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave and whisk to combine.
5. Add tofu back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently. Set aside with prepared veggies and vermicelli noodles.
6. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
7. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail!
8. To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
9. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total
10. Serve with peanut butter sauce and sriracha or hot sauce of choice.
11. Leftovers store well individually wrapped in plastic wrap, though best when fresh.

Based on: https://minimalistbaker.com/vietnamese-spring-rolls-with-crispy-tofu/

Buttermilk Vanilla Waffles

Ingredients

• 6 1/2 ounces all-purpose flour (1 1/3 cup; 185g)
• 1 1/2 ounces powdered sugar (1/4 cup plus 2 tablespoons; 45g)
• 1/2 teaspoon (2g) kosher salt; for table salt, use half as much by volume or use the same weight
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (2g) baking powder
• 1 vanilla bean, split and scraped (or 1T vanilla extract)
• 14 ounces cultured lowfat buttermilk (1 3/4 cup; 395g) (can be 50/50 plain yogurt & milk)
• 1 1/2 ounces unsalted butter, melted (3 tablespoons; 40g)
• 2 large egg whites (about 2 1/2 ounces; 70g)
• 1 teaspoon (5ml) vanilla extract
• Maple syrup, for serving

Directions

1. For the Batter: In a large bowl, combine flour, powdered sugar, salt, baking soda, baking powder, and the scrapings of one large vanilla bean, mixing by hand until the seeds are well dispersed. Add buttermilk, melted butter, egg whites, and vanilla extract and whisk until smooth.
2. For the Waffles: Set waffle iron to medium and preheat until the indicator is ready. For an 8-inch square machine, scrape in roughly half the batter. For a 7-inch Belgian machine, scrape in about one-third. Close lid and cook until waffle is golden brown but still steaming, 4 1/2 to 6 minutes depending on the depth and heat of your machine. Serve immediately, with copious amounts of maple syrup, and griddle remaining batter as before.

From: https://www.seriouseats.com/recipes/2016/04/buttermilk-vanilla-waffles-recipe.html

Homemade Klondike Bars

Ingredients
For the Filling:

• 3 ounces egg whites (from about 3 large eggs; 85g)
• 3 3/4 ounces sugar (about 1/2 cup; 105g)
• 1/4 teaspoon kosher salt; for table salt, use about half as much by volume or the same weight
• 1/4 teaspoon cream of tartar, or 1/4 ounce lemon juice (about 1 1/2 teaspoons; 7g)
• 8 ounces heavy cream (about 1 cup; 225g)
• 2 1/2 ounces milk (about 1/4 cup plus 1 tablespoon; 70g), any percentage will do
• 1/8 teaspoon vanilla extract

For the Chocolate Coating:

• 7 ounces dark milk chocolate, finely chopped (about 1 cup; about 200g)
• 3 1/2 ounces refined coconut oil (shy 1/2 cup; about 99g) or unsalted butter

Directions

1. Line an 8-inch-square cake pan with two 8- by 14-inch sheets of parchment paper so that the parchment completely covers the bottom and sides of the pan, with a little excess all around. These flaps will be essential in removing the "ice cream" later on; wax paper and tinfoil should not be used.
2. Prepare a water bath in a wide pot, with a thick ring of crumpled tinfoil set inside to later prevent the bowl from touching the bottom of the pot or the water itself. Place pot over high heat until water is bubbling-hot, then adjust to maintain a gentle simmer.
3. For the Filling: Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer. Place bowl over the water bath so it sits on the foil ring (the bowl should not touch the water). Cook, stirring and scraping continuously with a flexible spatula, until egg white mixture reaches 165°F (74°C). This should take about 6 minutes in a metal bowl; if it takes substantially longer, it simply means the heat is too low. If the mixture cooks too fast, or scrambles despite constant stirring, this indicates that the water has come to a boil, or that the water is able to touch the bowl.
4. When the mixture reaches 165°F, transfer bowl to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy, stiff, and thick, about 5 minutes. (The timing will vary depending on the power of a given stand mixer.)
5. Once meringue is thick and stiff, whip the heavy cream to stiff peaks, as well. (This can be done in a separate bowl by hand or with a hand mixer, or in the original stand mixer bowl if the meringue is transferred to a second bowl; no need to wash the whisk.) Add milk and vanilla to meringue and whisk to combine. Add whipped cream and continue whisking until smooth.
6. Immediately pour "ice cream" mixture into prepared pan and spread into an even layer. Cover with foil (the foil should not touch the ice cream) and freeze overnight or until 0°F (-18°C). Meanwhile, freeze a cutting board large enough to accommodate the pan as well.
7. Using the excess parchment, tug the chilled ice cream from the pan. Remove one sheet of parchment and place over the surface of the ice cream, then invert ice cream onto the chilled cutting board. Peel off remaining parchment and cut ice cream into 9 squares with a large chef's knife, wiping the blade clean with a paper towel between slices. Drape with a sheet of plastic wrap and return ice cream bars to the freezer until needed. (If this will be longer than 1 hour, be sure to wrap the bars tightly in plastic to prevent odor absorption.)
8. For the Chocolate Coating: Melt chocolate over a water bath or in a microwave-safe bowl, using two or three 15-second bursts on normal power and stirring well between rounds. Add coconut oil and stir until fully melted and smooth. If any lumps refuse to melt, rewarm briefly and stir until they do. Pour approximately two-thirds of this mixture into a bowl or container approximately 4 1/2 inches wide and 2 1/2 inches deep (see note), and cool to about 80°F (27°C). The time needed for this stage will vary depending on the starting temperature of the coconut oil and melted chocolate.
9. To Assemble the Bars: 
1. (Original) When the chocolate has cooled, grab an extra sheet of parchment and remove prepared ice cream bars from freezer. Working with one at a time, use an offset spatula to loosen each bar and transfer to the dish of chocolate coating. Using a fork, dunk each portion under the chocolate, then lift and allow the excess to run off. Transfer to a clean sheet of parchment set on the free edge of the cutting board. This setup will work something like a conveyor belt, as the dipped bars slowly outnumber the un-dipped bars and take up new space on the chilled board.
2. Continue until all bars have been coated, adding reserved chocolate to dipping bowl as needed. Pause as needed throughout the process to re-freeze the bars if they seem to be melting or softening around the edges.
3. (Try) Pour a thin layer of chocolate on parchment paper (?). Place the ice cream bars on top, leaving space in between. Pour the chocolate onto the bars coating all sides. Freeze to set before cutting apart.
10. Freeze the bars until the chocolate coating has fully set, about 15 minutes, then transfer to a gallon-sized, freezer-safe zip-top bag. If you like, the individual bars can be wrapped in a sheet of wax paper or thin decorative foil. Continue freezing until ice cream has fully hardened after its time outside the freezer, about 4 hours more. In an airtight container, the ice cream bars can be kept in the freezer for up to 1 month.

From: https://www.seriouseats.com/recipes/2018/09/print/homemade-klondike-ice-cream-bars-recipe.html

No-Time Bread

Time: 1.5hrs

INGREDIENTS

• 2 (1/4-ounce) packets active dry yeast (4 1/2 teaspoons)
• 1 tablespoon granulated sugar
• 1 1/2 cups water
• 3 1/2 cups bread flour
• 1 1/4 teaspoons salt
• 3/4 teaspoon balsamic vinegar

INSTRUCTIONS

1. Proof the yeast. Place the yeast, sugar, and water in the bowl of a heavy-duty stand mixer and stir to combine (let sit for about 5min)
2. Preheat the oven and the Dutch oven. Arrange a rack in the middle of the oven, remove any racks above it, and heat to 450°F. Place a Dutch oven in the oven as it heats.
3. Add most of the flour, salt, and vinegar to the yeast and knead for 5 to 7 minutes. Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour, the salt, and the vinegar. Beat on low speed for several minutes with the paddle attachment. Add the last 1/2 cup of flour and switch to the dough hook. Beat for 7 minutes. Alternately, knead vigorously for 5 minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom.
4. Shape the dough into a ball and rise in the microwave for 25 seconds. Lightly grease a large microwave-safe bowl with vegetable oil. Transfer the bread dough into the bowl and turn it to coat in the oil. Cover the bowl with a very wet kitchen towel. Cover the whole thing with a dry kitchen towel and put in the microwave. Microwave on HIGH for 25 seconds.
5. Let the dough rest in the microwave, then microwave again. Let the dough rest in the microwave for 5 minutes. Microwave on HIGH for 25 seconds more. Remove from the microwave and let rest and rise for 15 minutes more.
6. Shape the dough and transfer to the preheated pan. Shape the dough into a ball and plop it into the preheated Dutch oven. Quickly slash the top with a knife. Cover and bake for 30 minutes. Uncover and bake until the crust is golden brown and the internal temperature hits 210°F, about 10 minutes more. Let cool at least 30 minutes before slicing and serving.

RECIPE NOTES
Storage: Leftover bread can be stored cut-side down at room temperature for up to 3 days. It can also be tightly wrapped in plastic wrap and aluminum foil and frozen for up to 3 months.

From: https://www.thekitchn.com/easier-no-knead-bread-in-a-hurry-40653

Creamsicle-Inspired Orange Pops

MAKES 10 TO 12 3 oz (standard size) POPS

Ingredients

ORANGE CURD

• 8 large egg yolks, room temperature
• 4 large eggs, room temperature
• 1 cup sugar
• ¼ cup finely grated orange zest
• ¾ cup fresh orange juice
• ¼ cup fresh lemon juice
• ⅛ teaspoon kosher salt

YOGURT MIXTURE AND ASSEMBLY

• 2 cups plain whole-milk Greek yogurt
• ½ cup plus 2 tablespoons sugar
• ¼ cup whole milk
• 1 vanilla bean, split lengthwise (1T vanilla extract)

Preparation
ORANGE CURD

1. Whisk egg yolks, eggs, sugar, orange zest and juice, lemon juice, and salt in a medium saucepan until no streaks of egg remain. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula and scraping down sides of pan, until mixture is thick, 8–10 minutes.
2. Strain through a fine-mesh sieve into a medium bowl. Cover, pressing plastic wrap directly onto surface to prevent a skin from forming, and chill until firm, at least 2 hours and up to 8.

YOGURT MIXTURE AND ASSEMBLY

1. Whisk yogurt, sugar, and milk in a small bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Mix in seeds, then cover and chill until ready to assemble.
2. Pour yogurt mixture into ice-pop molds until about one-quarter full, then pour in a layer of orange curd until half full. Repeat with yogurt mixture and orange curd to fill molds. Cover and insert sticks. Freeze until firm, at least 4 hours. Dip molds briefly in hot water to release pops.

From: https://www.bonappetit.com/recipe/creamsicle-orange-pop-recipe

Salmon Patty

 INGREDIENTS
4 6oz can salmon, drained
4 green onions, thinly sliced
2 tbsp. Chopped fresh dill (2 tsp dried dill)
1 c. panko breadcrumbs
1/2 c. Mayonnaise (or Greek Yogurt)
2 tbsp. freshly squeezed lemon juice
2 tbsp. Dijon mustard
2 large egg, beaten
kosher salt (about 1 - 1.5tsp)
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, plus more as needed

DIRECTIONS

1. To a large bowl, add first 8 ingredients. Season with salt and pepper and mix until well incorporated.
2. Form into 5, evenly-sized patties. In a large skillet over medium heat, heat oil. Cook patties in batches until golden and crispy, 3-4 minutes per side. Drain on paper towels.

From: https://www.delish.com/cooking/recipe-ideas/recipes/a55509/salmon-patties/

LEMON MACARONS

INGREDIENTS
FOR THE MACARON SHELLS

• 1 1/4 cup (130g/4.4 oz) almond flour
• 1 cup (130g/4.4 oz) powdered sugar
• 6 tbsp (90g/2.8 oz) granulated sugar
• 4 large egg whites (100g/5 oz) egg whites
• 2 tsp lemon juice
• Zest of 2 lemons
• 2 drops yellow gel food coloring

FOR THE FILLING

• 1/3 cup (75g/2.6 oz) unsalted butter, softened
• 3 tbsp (42g/1.5 oz) cream cheese, softened
• 3 tbsp (60g/2.25 oz) lemon curd (homemade or store-bought)
• 1 cup (110g/4 oz) confectioners sugar

INSTRUCTIONS

1. Prep your mixing bowl and whip attachment by wiping them down with a paper towel dampened with lemon juice. Let stand to dry.
2. Place a printed template on two baking sheets, then cover with parchment paper. Set aside. Fit a #806 plain tip into a piping bag. Set aside.
3. Sift the almond flour and the confectioners sugar through a fine-mesh sieve into a mixing bowl. Transfer the mixture back into the sieve and sift again. Set aside.
4. In the bowl of a stand mixer, begin whipping the egg whites on medium speed until frothy. Add the lemon juice, and continue whipping on medium-high speed until soft peaks form. Slowly add in the sugar. Once all of the sugar is added, whip on high speed until the meringue forms stiff peaks.
5. Add the lemon zest and two drops of yellow food coloring, and whip until the color is uniform.
6. Remove the mixing bowl from the stand mixer. Sift the almond flour mixture over the egg whites. Using a clean spatula, begin folding the mixture by scraping the spatula under the mixture, then turning it over. Give the bowl a quarter-turn, and scrape the spatula under the mixture and then turn it over. Repeat until the mixture resembles lava, where it flows from your spatula in a ribbon but it still thick and the ribbon takes about 30 seconds to sink back into the batter.
7. Fill the prepared piping bag halfway with macaron batter. Pipe shells onto the parchment paper. Slide the template out from underneath the parchment.
8. Let the baking sheets sit at room temperature for 30 minutes to an hour, until they start to dry out and form a skin on top.
9. Preheat your oven to 300 degrees. Arrange the racks in the top and bottom thirds of the oven. You may wish to bake one tray first, to ensure adequate airflow around the baking sheet.
10. Bake the macarons for 18 to 30 minutes, rotating the pan 180 degrees halfway through baking. The cookies are done when they peel cleanly off of the parchment.
11. Remove the baking sheet to a wire cooling rack and cool the meringue shells on the baking sheet.
12. Make the filling: cream together the butter and cream cheese. Beat in the powdered sugar, then beat in the lemon curd.
13. Fill a piping bag halfway, and pipe dollops of filling onto half of your macaron shells. Sandwich with the other half of the macaron shells.
14. Store in a a single layer in an airtight container in the refrigerator.

NOTES
Measure out all ingredients, and prep your piping bag and baking sheets before beginning.

From: https://www.theredheadbaker.com/lemon-macarons/

Strawberry Macarons

Ingredients
For the shells

• 260 grams confectioners' sugar, about 2 cups plus 2 tablespoons - SEE NOTE 1
• 150 grams Bob's Red Mill Almond Flour, about 1 2/3 cups
• 10 g strawberry powder2, about 2 tablespoons
• 150 grams egg whites, about 4 large egg whites (at room temperature)
• 1/4 teaspoon cream of tartar
• 52 grams granulated sugar, about 1/4 cup
• 1T beet powder (1 - 2 drops red food coloring) optional

For the filling

• 100 g granulated sugar (1/2 C)
• 70 g egg whites, about 2 large egg whites
• 1/8 teaspoon salt
• 169 g unsalted butter, about 3/4 cup (cut into pieces at room temperature)
• 20 g strawberry powder, about 1/4 cup - SEE NOTE 2

Instructions
Make the shells

1. Set the oven rack to the lower third position. This is just below the center of the oven. Place an empty baking sheet on the rack and line 4 more baking sheets with silicone macaron mats. Preheat the oven to 300°F.
2. Using a fine-mesh sieve, sift the almond flour, confectioners sugar, beet powder, and strawberry powder into a large bowl. Repeat 2-4 times and discard any clumps. Don't force the clumps through the sieve!
3. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar. Turn the speed up to high and whip until soft peaks form. (Add 1-2 drops of food coloring if using and not beet powder)
4. Continue to whip on high speed until a thick, glossy meringue forms. Take extra care to not over whip.
5. Using a silicone spatula, fold half the almond mixture into the meringue until fully combined. It’s okay to be a little rough at the point. You want to knock some of the air out of the batter.
6. Add the remaining almond mixture and gently fold everything together. This is the part where the batter can go wrong. Overmixing or undermixing will cause issues with how the macarons bake up. After a couple of stirs, you’ll need to stop and check the consistency of the batter. Continue to do this until the batter is just right. (The batter should be shiny and flow like lava. You will be able to let the batter slide off the spatula as you draw a figure 8 and the batter won’t break. The figure 8 you just drew should rest on top of the batter in the bowl without sinking in and losing its shape.)
7. Transfer the batter to a large pastry bag fitted with a medium round piping tip. Be as gentle as you can with the process. Try not to overwork the batter.
8. Pipe 1 to 2-inch rounds onto the prepared baking sheets. Gently tap the baking sheet on the countertop to bring any air bubbles to the surface. Let the macarons sit for 30 to 60 minutes, until a dry skin forms on the surface. They should not feel sticky to the touch when going into the oven.
9. Bake one sheet at a time for about 15 to 18 minutes. The macarons are done when you can gently press on the shell and lightly rock your finger back and forth without it moving. If the top of the macaron is wiggly, it needs another minute or two to bake.
10. Cool the shells completely on the baking sheet set on a wire rack. Do not attempt to remove the shells from the silicone mat until they are completely cooled or they may stick and break off.
11. Sandwich two cookies together with strawberry buttercream filling. Store the filled macarons in the refrigerator for at least 1-3 days and bring them to room temperature just before serving. They taste the best this way.

Make the filling

1. Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1 inch of barely simmering water. Whisk gently and continuously while heating the mixture. It should register 150°F on an instant-read thermometer. The sugar should be fully dissolved.
2. Transfer the bowl to the stand mixer and fit it with the whisk attachment. Beat on medium speed until the mixture is the consistency of shaving cream and cooled slightly, 1-2 minutes. (If the meringue is warm it will melt the butter.)
3. Gradually add the butter, 1 tablespoon at a time, until smooth and creamy. (Only add the next tablespoon of butter once the last one has been completely mixed in.)
4. Once all the butter is added, scrape down the sides of the bowl and mix on medium-high and beat until light and fluffy, about 30 seconds.
5. Add the strawberry powder and continue to mix on medium-high until incorporated.

Notes

1. Make sure the confectioners' sugar contains cornstarch. This ingredient will make all the difference in how the macarons turn out. (Can make confectioners' sugar from ground granulated sugar + 1T corn starch for 1 C confectioners;  For 1 C confectioners use 4oz (1/4C) granulated by volume)
2. You can purchase strawberry powder on amazon or you can purchase freeze-dried strawberries and grind them in a food processor.
3. If you don't have a silicone baking mat for macarons, you can use a 1.5-inch round cookie cutter and trace 20 circles onto sheets of parchment paper cut to fit the baking pans. Set another sheet of parchment paper over each template.
4. Make sure you double up on the baking sheet or the bottoms of the macarons will be too brown!
5. Read my posts on making macarons and swiss buttercream for more tips and techniques!

Make ahead tip

1. Macaron shells can be made up to 3 days in advance. Store in an airtight container and separate the shells with layers of parchment paper. Keep refrigerated until ready to use.
2. Once filled, store the macarons in an airtight container in the refrigerator for up to 3 days.
3. The filling can be made 1 day in advance. Keep refrigerated in an airtight container. Bring to room temperature and re-whip before using it.
4. The filling can also be frozen for up to 2 months. Thaw it in the refrigerator overnight then let it come to room temperature and re-whip before using.

From: https://www.bakedbyanintrovert.com/strawberry-macarons/

Lemon Curd

Ingredients

• 4 large egg yolks
• 2/3 cup (134g) granulated sugar
• 1 Tablespoon lemon zest (about 1 lemon)
• 1/3 cup (80ml) fresh lemon juice (about 3 lemons)
• 1/8 teaspoon salt
• 6 Tablespoons (86g) unsalted butter, softened to room temperature

Instructions

1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
3. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
4. Refrigerate the curd for up to about 10 days.

Notes

1. Freezing Instructions: For longer storage, you can freeze the curd up to 3-6 months. Thaw in the refrigerator overnight before enjoying.
2. Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
3. Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
4. Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe.
5. No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan– you will cook the curd in the top pot/bowl.
6. No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect its texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mesh sieve if you want to take the extra step.

From: https://sallysbakingaddiction.com/how-to-make-lemon-curd/

Healthy Instant Strawberry Banana Frozen Yogurt

Ingredients

• 2 cup strawberries, frozen, unsweetened
• 3 medium banana
• 3 tablespoon honey
• 1/2 cup Greek yogurt, plain
• 1 tablespoon lemon juice

Instructions

1. Place all ingredients into a food processor or blender.
2. Blend until smooth, stopping to scrape the sides as needed.
3. Serve immediately for a soft-serve texture, or pour into a freezer safe container with a lid and freeze for 3 to 4 hours before serving.