Italian Dressing

 Servings: 8

INGREDIENTS

• 3/4 cup olive oil
• 1/4 cup red or white wine vinegar
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp onion powder
• 1/2 tsp crushed red pepper
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 tsp lemon juice

Shake to mix. Store in refrigerator

From: https://thewholecook.com/easy-homemade-italian-dressing/

Perfect Pie Crust

Yield: 2 (10-inch) crusts

Ingredients

• 12 tablespoons (1 1/2 sticks) very cold unsalted butter
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1/3 cup very cold vegetable shortening
• 6 to 8 tablespoons (about 1/2 cup) ice water

Directions

1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
3. Freeze excess

From: https://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe-1919026

QUICK & EASY CHICKPEA, TOFU AND SPINACH CURRY

INGREDIENTS

• 1 tbsp coconut oil
• 1 large yellow onion, finely chopped
• 2 fairly large garlic cloves, center germ removed and crushed with a garlic crusher
• 2 tbsp ( or more! ) fresh ginger, grated
• 8 dried unsulfured apricots, diced
• 3 heaped tbsp curry powder
• 2 400ml. cans coconut milk
• 2 cans chickpeas, drained and rinsed
• 18oz firm tofu, patted dry and cut into cubes
• 3 cups packed baby spinach
• 2 tsp coarse sea salt

TO SERVE

• a few sprigs of coriander
• a squeeze of lime juice
• basmati rice

DIRECTIONS

1. Start by gathering, measuring, chopping, crushing, grating, draining, and cubing all of the ingredients. This will improve your dynamic in the kitchen. 
2. Heat up the coconut oil in a wide pot on medium heat.
3. Add onion, garlic, ginger and apricots and sautée for a few minutes, until the onion is translucent and soft.
4. Add curry powder and mix it in well with the rest of the ingredients. Allow the spices to toast for a minute without letting them stick to the bottom of the pan.
5. Add the coconut milk and season with sea salt, mixing well.
6. Add the rest of the ingredients (except for the spinach), let it come to a boil and reduce heat to a low simmer. These are all ingredients that need only 5 to 8 minutes to heat up and absorb the flavours. By then, the coconut milk will also have reduced and become a creamy and velvety sauce.
7. Add the spinach leaves one cup at a time and mix them in right before turning off the heat. They will wilt down in a matter of seconds, and your curry will be ready to serve!

From: https://www.cocooncooks.com/blog-en/quick-easy-chickpea-curry

Vietnamese Spring Rolls with Crispy Tofu

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

ALMOND BUTTER DIPPING SAUCE

• 1/3 cup salted creamy almond butter
• 1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
• 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 almond 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 (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside.
3. Prep veggies and prepare almond 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 (I often 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 (amounts as original recipe is written // adjust if altering batch size) 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 (see photos). 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 (see photo). 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 (amount as original recipe is written // adjust if altering batch size).
10. Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
11. Leftovers store well individually wrapped in plastic wrap, though best when fresh.

From: https://minimalistbaker.com/vietnamese-spring-rolls-with-crispy-tofu/#_a5y_p=2042949

Hamburger Seasoning

 Ingredients

• 2 tablespoons paprika
• 2 tablespoons smoked paprika
• 4 tablespoons ground black pepper
• 2 teaspoons salt
• 1/2 tablespoon brown sugar
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper

Instructions

Combine all ingredients and add about 2 teaspoons of seasoning to a pound of ground beef.  Prepare your burgers as you normally would. This recipe works for hamburgers on a grill, and this recipe works well for burgers you cook on an iron skillet.

Recipe Tips

Your dry mix will keep in an airtight container for up to three months. And, you will use it all up! Guaranteed!

From: https://copykat.com/burger-seasoning/

The Ultimate Guide to Traditional Mooncake (传统广式月饼)

Ingredients

Mooncake filling

• 1 cup (140 grams) raw black sesame seeds
• 1/3 cup (45 grams) confectioners sugar
• 1/4 cup (55 grams) unsalted butter
• 1/4 cup (40 grams) glutinous rice flour
• 5 salty duck egg yolks about 14 grams per yolk, halved (*footnote 1)

Mooncake dough

• 56 grams homemade golden syrup (https://omnivorescookbook.com/homemade-golden-syrup)
• 1/2 teaspoon homemade kansui (https://omnivorescookbook.com/kansui)
• 20 grams peanut oil (or vegetable oil that doesn’t have a strong flavor)
• 1/8 teaspoon salt and a pinch for the egg wash
• 100 grams cake flour and extra to dust the mooncake dough
• 1 large egg yolk (or a whole egg) (*see footnote 2)

Instructions

To make mooncake filling

1. Spread black sesame seeds in a large skillet and turn to medium heat. When the skillet gets hot, turn to medium low heat. Stir every 3 to 4 minutes. Cook until you smell a very strong nutty aroma and hear the sesame seeds sizzling. Transfer to a plate to cool.
2. When the black sesame seeds cool off, transfer to a food processor. Blend until the sesame seeds start to seep oil and thicken, about 2 minutes. Use a spatula to thoroughly scrape the paste from the the walls and bottom of the food processor. Blend again until it forms a fine paste, about 1 minute. Scrape the paste from the walls and bottom.
3. Add confectioners sugar and butter. Blend again until everything is fully mixed. Transfer to a bowl.
4. Add glutinous rice flour. Fold with spatula until the flour is fully blended and the paste forms a dough. If the dough can’t be lifted by hand and is still a bit runny, blend in more rice flour.
5. Divide the sesame paste into 10 parts, about 1.5 tablespoons (20 to 30 grams) per portion. Shape each portion into a small ball.
6. To shape the mooncake filling, flatten one black sesame ball with the hands. Place half a duck egg yolk in the middle. Wrap the sesame paste until it fully covers the egg yolk. Roll with hands to shape a ball. If you hold the filling ball up to a mooncake mold, the ball should be slightly smaller than the opening of the mold.
7. Place mooncake filling in the fridge to cool. Wait until the balls harden.

To make mooncake dough

1. Combine golden syrup and kansui in a large bowl. Mix with a spatula until emulsified (*footnote 3).
2. Add peanut oil (or vegetable oil) and mix again until evenly blended. They will still appear separated, but try to mix as evenly as possible.
3. Sift cake flour into the bowl. Gently fold the dough with a motion of scraping from bottom to top, like you are folding a cake dough. Do not stir the dough in a circular motion. It will toughen the dough.
4. When the flour is fully combined, shape the dough into a ball. The dough should be soft and a bit sticky but still hold its shape. Slowly add more flour if the dough is too difficult to handle. Gently knead the dough a few times with hands (*footnote 4), with a folding motion. Seal with plastic wrap. Let rest for 30 minutes.
5. Gently knead the dough a few more times and place it back in the plastic wrap. Let rest for another 20 to 30 minutes. Then the dough will be ready to use (*footnote 5).
6. To assemble mooncakes
7. Work on the mooncakes one at a time. Scoop 2 teaspoons dough (I love to use a medium-sized cookie scoop for this) and place between two pieces of parchment. Press it into a flat disc. Roll into a small round sheet. If possible, make the middle of the sheet thinner than the edges.
8. Place the black sesame ball in the center of the dough sheet. Carefully wrap the dough around the filling. Spread the dough until it seals the filling in completely. Try to wrap the filling in a thin, even layer of dough. If you find the dough on some spots is too thick, pull off the dough and smooth the surface. It is doesn’t matter if the dough is so thin that it reveals the color of the filling.
9. Dust both hands and the dough with a bit of cake flour. Roll the dough betweens hands so the surface will be dusted evenly.
10. Slide the plastic pattern disc into the mooncake mold, pattern side down. Sometimes you need to twist the handle a bit to make the pattern disc slide to the end.
11. Carefully place the mooncake into the mold. If you find it difficult to do without scraping off dough, you can gently roll the mooncake to fit into the mold.
12. Place the mold on the parchment and press the handle until you cannot move it any further. Pull the handle up and release the mooncake.
13. Carefully hold the mooncake without squeezing it, and remove the pattern disc.
14. If you find the process too difficult and cannot shape a clear pattern,wrap all the mooncakes first and shape them into balls. Place the mooncake balls onto a large baking tray and seal it with plastic wrap. Place in fridge for 10 to 20 minutes until the dough hardens a bit (do not chill the dough for too long).

To cook mooncakes

1. Preheat oven to 360 degrees F (180 C).
2. Place mooncakes on a big metal baking tray, 1 inch (2cm) apart. Spray a thin layer of water onto the mooncakes to prevent the dough from cracking.
3. Beat the egg yolk with a pinch of salt in a small bowl.
4. Bake on the middle rack for 8 to 9 minutes, until the dough toughens and the edges of the mooncakes start to turn golden.
5. Remove the mooncakes from the oven. Brush a thin layer of egg wash on the surface of the mooncakes. Only brush the top surfaces, not the vertical surfaces. If you accidentally brush too much egg wash and it fills up the pattern, use a small brush to clean the gaps and remove excess egg wash.
6. Place mooncakes back in the oven and continue baking until the egg wash turns golden brown, about 8 minutes.
7. Let mooncakes cool in the tray before removing (*footnote 6). Use a spatula to gently push mooncakes to detach them from the baking tray. Transfer to a plate to cool completely.
8. Store mooncakes in an airtight container. The mooncakes can be served after 24 hours, and they will look and taste better after 3 days.

Notes

1. To make black sesame mooncakes without egg yolk, double the black sesame filling and you will be able to make 10 mini mooncakes.
2. I found using egg yolk with salt yields prettier mooncakes with a nice aroma. However, egg yolk is quite thick and might be a bit difficult to brush. You can use a whole egg alternatively or slowly add egg white into the beaten egg yolk to dilute it.
3. If you’re using store-bought golden syrup, you might not able to get the emulsified mixture due to the lower acid ratio. You can read more about the details in this post.
4. Do not knead the dough on a wooden board or working surface. It will stick the surface.
5. If the black sesame filling hasn’t toughened, keep the dough in the plastic wrap until you’re ready to assemble the mooncakes. It’s OK to let the dough rest for another hour or two on the countertop. But if you leave the dough there for too long (half a day or overnight), it will become tough.
6. The mooncakes will be flaky and soft when hot. If you remove them right after baking, you will crush the cakes easily.

From: https://omnivorescookbook.com/traditional-mooncake/

New York-Style Cheesecake

Servings: 8 to 10
Prep Time: 30 Minutes
Cook Time: 1 Hour 55 Minutes
Total Time: 2 Hours 25 Minutes, plus at least 8 hours to cool

INGREDIENTS

FOR THE CRUST

• 1-1/2 cups graham cracker crumbs, from 12 whole crackers
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1/8 teaspoon salt

FOR THE FILLING

• 32 oz (four 8-oz blocks) cream cheese, at room temperature
• 2 cups sugar
• 3 tablespoons all-purpose flour
• 4 teaspoons vanilla extract
• 1 teaspoon packed lemon zest, from 1 lemon (or 1t lemon extract)
• 2 teaspoons fresh lemon juice, from 1 lemon
• 1/4 teaspoon salt
• 6 large eggs
• 1/2 cup sour cream
• Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil
  

INSTRUCTIONS

FOR THE CRUST

1. Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
3. Reduce the oven temperature to 325°F. Set a kettle of water to boil.

FOR THE FILLING

1. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest (lemon extract), lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
2. Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools). Carefully remove the roasting pan from the oven and set it on a wire rack. 
3. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
4. For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.

Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.

Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

From: https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html

Taco meat

 Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1 ½ teaspoons ground cumin
• 1/2 teaspoon sea salt
• 1 teaspoon black pepper
• 2 teaspoon corn starch
• 2/3 cup water

Instructions:

1. saute the onion, add beef, cook fully
2. Mix in seasoning
3. Mix corn starch in water and pour over beef
4. Cook until liquid has been reduced

Buttermilk Fried Chicken Tenders

INGREDIENTS

FOR THE MARINADE

• 2 pounds chicken tenderloins
• 1 cup buttermilk
• 1-1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

FOR THE BREADING

• 1-1/2 cups all purpose flour
• 1-1/2 teaspoons baking powder
• 1 heaping teaspoon salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 3 tablespoons buttermilk

FOR COOKING

• 3-4 cups vegetable oil, for cooking

INSTRUCTIONS

1. To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
2. To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
3. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
4. To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.

Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.)

From: https://www.onceuponachef.com/recipes/buttermilk-fried-chicken-tenders-2.html

Pork Bahn Mi Pizza

Serves: 1 12" pizza

INGREDIENTS
PORK MARINADE

• 1/2 a pork tenderloin (about 1/2 pound)
• 1/4 cup fish sauce
• 3 tablespoons sugar
• 1/2 teaspoon freshly ground pepper
• 2 garlic cloves, minced or pressed
• 1 inch knob of ginger, grated

PIZZA

• Pizza Dough
• hoisin sauce
• 1 1/2 cups shredded mozzarella
• 1 cucumber, julienned or match sticks (pat dry between paper towels)
• 1 carrot, julienned or match sticks
• handful of cilantro leaves
• sriracha

INSTRUCTIONS

1. Slice tenderloin into 1/4″ slices lengthwise. Add to marinade and refrigerate for 1 hour and up to overnight.
2. Heat a skillet over medium high heat with 1 tablespoon neutral oil. When hot, add pork slices and cook, about 2 minutes per side. Let rest and cool. Cut into bite-sized pieces and set aside.
3. Preheat oven to 450 degrees F with pizza stone or 14″ cast iron pizza pan inside oven. On a pizza peel or back of a rimmed baking sheet, lay a piece of parchment down big enough for a 12″ pizza. Stretch your dough out to 12″ pizza. If the dough keeps springing back, let it sit for a few minutes and try again.
4. Spread a thin layer of hoisin, leaving a 1/2 inch border of crust all around. Sprinkle cheese over hoisin. Add pieces of cooked pork. Carefully use pizza peel to transfer the pizza with parchment onto the pizza pan. Bake for 10 minutes until golden brown and bubbly.
5. Add cucumber, carrots and cilantro on top of the pizza. Drizzle with sriracha, if you like. Slice and serve immediately.

From: https://www.dulanotes.com/pork-banh-mi-pizza/

HONEY GARLIC SALMON

INGREDIENTS

• 12 oz 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.

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

everyday quinoa recipe with lemon, shallots and herbs

Yield: 6-8

ingredients

• 1–2 shallots ( or ¼ of an onion) – very thinly sliced – see notes
• 1 tablespoon olive oil
• 1 ½ cups quinoa, rinsed, drained ( rinsing removes bitterness)
• 2 1/4  cups water
• 1 teaspoon kosher salt
• 1 ½ teaspoon cumin
• 1 teaspoon granulated garlic (or use 1–2 minced garlic cloves with the shallot)
• 1 teaspoon dried oregano ( or italian seasoning, or herbs de Provence, or similar)

Garnish:

• lemon zest from one small lemon,
• sprinkling of fresh herbs ( italian parsley, dill, basil, cilantro)
• 2 tablespoons slivered almonds ( optional- other nuts & seeds are ok, or just leave off)
• sautéed shallot ( see notes) or crispy shallots
• drizzle of good olive oil– optional but good.

instructions

1. In a medium pot, over medium heat, sauté  the shallot in the oil, until golden and fragrant, about 2-3 minutes. If you want, set half aside for the garnish. Add rinsed/drained quinoa, water, salt, cumin, granulated garlic and dried herbs, and give a good stir. Bring to a boil. Reduce heat to low, cover well, and cook for 15 minutes. Check to see that quinoa has soaked up all the water.  If not, continue cooking 2-5 more minutes. If it has, turn heat off and let it sit covered 5-10 more minutes.
2. Fluff with a fork, place in a serving bowl and toss gently with lemon zest, sprinkle with fresh herbs and, sauted shallots and optional nuts. Don’t over mix.
3. For extra richness a drizzle of good quality olive oil is really nice touch.

From: https://www.feastingathome.com/everyday-quinoa-with-lemon-shallots-and-herbs/

SEASONED BREAD CRUMBS:

INGREDIENTS:

5 cups plain unseasoned bread crumbs from above.
2 Tablespoons dried parsley flakes
2 teaspoons salt
2 teaspoons Paprika
2 teaspoons sugar
2 teaspoons onion powder
2 teaspoons dried Oregano, crushed
1 teaspoon garlic powder
1 teaspoon black pepper

From: https://thejoyofanemptypot.com/seasoned-bread-crumbs/

Instant Pot White Chicken Chili

INSTANT POT WHITE CHICKEN CHILI

INGREDIENTS

• 1-2 teaspoons olive oil
• 1 small onion minced
• 2 4.5 oz cans green chiles chopped
• 2 teaspoons minced garlic
• 2 teaspoons cumin
• 1 teaspoon oregano
• 4 cups chicken stock
• 2 cups cooked great northern beans or 1 cup dried beans (2 cans)
• 1 can hominy (my add) 
• 1 teaspoon kosher salt
• 1 pound chicken breasts or thighs boneless, skinless
• 4 ounces cream cheese softened and cubed

INSTRUCTIONS
If Using Dried Beans:
Add 1 cup great northern beans and 4 cups water to the pressure cooker. Close the pressure cooker and be sure the vent knob is sealed.Cook on HIGH pressure for 25 minutes. Let pressure release naturally for at least 10 minutes and then release pressure. Drain beans. Return empty inner pot back to pressure cooker, keeping prepared beans off to the side.

Instant Pot Chicken Chili Instructions

1. Heat Instant Pot by turning pressure cooker to saute function and waiting until it reads Hot.
2. Add in oil, small onion, green chiles, cumin and oregano and saute for 3-4 minutes, or until onion is softened. Add in garlic and saute for 1 minute longer.  Turn Instant Pot OFF.
3. Add some of the chicken stock in with the beans and blend until smooth
4. Pour in the remaining chicken stock and scrape off any browned bits on bottom of Instant Pot
5. Add cooked or canned white beans, hominy, and salt. Nestle chicken into liquid.
6. Close Instant Pot and be sure vent knob is sealed.
7. Cook on HIGH Pressure for 15 minutes if chicken is fresh, 25 (20?) minutes if chicken is frozen.
8. Once cook time elapses, let pressure release for at least 20 minutes. 
9. Remove chicken from inner pot. Add in cream cheese to inner pot if using. Close lid on Instant Pot to keep the heat inside the chili--this will help melt the cream cheese.
10. Shred chicken and stir back into soup, stirring until cream cheese is well distributed through chili.
11. Serve with avocadoes, shredded cheese, and cilantro. 

Creamy Strawberry Crepes

Yield:12 filled crepes

Ingredients

• 3 eggs
• ½ cup milk
• ½ cup water
• 3 tablespoons butter, melted
• ¾ cup all-purpose flour
• ½ teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 1 ¼ cups sifted confectioners' sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon vanilla extract
• 1 cup heavy cream, whipped
• 4 cups sliced strawberries

Directions

1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
2. Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
3. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

From: https://www.allrecipes.com/recipe/143886/creamy-strawberry-crepes/

CRÊPES FILLED WITH STRAWBERRIES AND CHOCOLATE SAUCE

Yield 4 to 6 servings

Ingredients
Crêpes:

• 3/4 cup all-purpose flour
• 3 tablespoons sugar
• Pinch of salt
• 2 eggs
• 2 yolks
• 1 cup milk
• 1 tablespoon Cognac or brandy

Filling:

• 8 ounces semi-sweet chocolate, broken into small pieces
• 1 cup heavy cream
• 1 pound strawberries, washed, stemmed, and cut into quarters
• ¼ cup granulated sugar
• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon orange zest

To Serve:

• 1 cup clarified butter
• Powdered sugar (optional)

Instructions

1. To make the crêpe batter, sift the flour, sugar, and salt into a bowl. In another bowl, whisk the eggs, yolks and milk. Add the dry mix to the wet ingredients in small increments, whisking after each addition, until just combined; stir in the Cognac and allow the mixture to rest for at least 20 minutes.
2. To make the chocolate sauce, put the chocolate in a bowl. Heat the cream in a small saucepan until it reaches a simmer. Pour the hot cream over the chocolate and stir gently until the mixture is smooth.
3. In another bowl, combine the strawberries, sugar, orange juice, and orange zest. Allow the berries to rest for about 15 minutes.
4. To make the crêpes, heat a 10-inch nonstick pan over medium heat until fairly hot. Drop about 1 1/2 teaspoons of clarified butter into the pan and move it around to coat. Put a little batter in the pan and swirl it around (there should only be enough batter to lightly cover the bottom of the pan). Cook for 1 to 2 minutes or until the edges become brown. Use a spatula to turn the crêpe over and cook for an additional minute or two. Transfer the crêpe onto a plate. Repeat for the rest of the batter, stacking the crêpes like pancakes to keep them warm.
5. To serve, put a heaping spoonful of strawberries in the center of each crêpe and top with a generous spoonful of the chocolate sauce. Fold the two sides of the crepe towards the center and roll it up like a cigar. The edges should be tucked underneath and the smooth side should be on top. Sprinkle with powdered sugar and serve a small pitcher of sauce on the side.

From: https://www.jamesbeard.org/recipes/crepes-filled-with-strawberries-and-chocolate-sauce

Vietnamese Roast Beef or Pastrami Rolls

Ingredients

• 1 large garlic clove (smashed)
• 1 1/2 tbsp brown sugar
• 1 tsp green curry paste
• 2 tbsp fresh lime juice
• 2 tbsp Asian fish sauce
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 1/3 cup mayonnaise
• 1/2 lb deli roast beef or pastrami, thinly sliced and cut into 1/2-inch strips
• 24 six-inch-round rice paper wrappers
• 4 cup coleslaw mix (1 large carrot grated and 1/4 head of cabbage grated)

Directions

1. In a mortar, pound the garlic to a paste with the brown sugar and green curry paste. Add the lime juice, fish sauce and 3 tablespoons of water. Stir in half of the cilantro and mint. In a small bowl, whisk the mayonnaise with 1 tablespoon of the green curry dipping sauce.
2. In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint.
3. Fill a pie plate with warm water. Dip 2 or 3 rice paper wrappers at a time in the water, then set them on a work surface to soften, about 1 minute. Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant 3 tablespoons of the roast beef filling. Roll the wrappers into tight cylinders, tucking in the sides as you go. Transfer the rolls to a plastic wrap–lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.
4. Just before serving, cut each roll in half and serve with the dipping sauce (cilantro and mint)

From: https://cookpad.com/us/recipes/354392-vietnamese-roast-beef-or-pastrami-rolls?via=search&search_term=pastrami

Kimchi Soondubu Jjigae (Soon Tofu Soup)

Ingredients

• 1 package 12 ounces sundubu (extra soft/silken tofu)
• 1/3 cup thinly sliced kimchi
• 3 ounces pork or beef
• 1 to 3 teaspoons red chili pepper flakes gochugaru- add more for a spicier stew
• 1 teaspoon minced garlic
• 1 tablespoon sesame oil use a little more if using more gochugaru
• 1 cup water or anchovy broth See note
• 2 to 3 tablespoons juice from kimchi
• 1/2 teaspoon saewujeot (salted shrimp) or salt to taste
• pinch black pepper
• 1 scallion, finely chopped
• 1 egg - optional

Instructions

1. Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.
2. Stir-fry until the meat is almost cooked, 3 - 4 minutes.
3. Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
4. Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.

Notes: Water is fine for this stew, but use anchovy broth for an extra layer of flavor.

From: https://www.koreanbapsang.com/kimchi-soondubu-jjigae-soft-tofu-stew-kimchi/

Sukju Namul (Mung Bean Sprouts)

Ingredients

• 1 pound sukju namul mung bean sprouts (or soybean sprouts)
• 1 scallion finely chopped
• 1 teaspoon garlic
• 2 tablespoon sesame oil
• 2 teaspoon sesame seeds
• salt to taste If using fine salt, start with 1/2 and add more as needed.

Instructions

1. Rinse the bean sprouts twice in cold water. Boil 4 cups of water, in a medium size pot, along with a teaspoon of salt. Drop in the sprouts and cover. Blanch the sprouts until slightly softened, about 1 minute.
2. Drain quickly. When cool enough to handle, gently squeeze out the excess water.
3. Toss well with the remaining ingredients. Sample and add more salt to your taste if needed.

Adapted from: https://www.koreanbapsang.com/sukju-namul-seasoned-mung-bean-sprouts/

Bibimbap

Servings: 4

Ingredients
For the bibimbap toppings:

• 8 ounces beef rib eye or sirloin (substitute shiitake mushrooms for a vegetarian dish)
• 2 cups boiled gosari* 고사리 (fernbrake)
• 16 ounces soybean sprouts 콩나물 (or mung bean sprouts, 숙주)
• 1 bunch spinach
• 3 Persian cucumbers
• 2 medium carrots
• 5 teaspoons minced garlic
• 2 or 3 scallions chopped
• soy sauce
• sesame oil
• roasted sesame seeds
• salt and pepper
• vegetable or canola oil
• 4 eggs

For the bibimbap sauce

• 4 tablespoons of Korean red chili pepper paste gochujang, 고추장
• 1 tablespoon of sugar
• 1 tablespoon of sesame oil
• 3 tablespoons of water

Instructions
For the rice:
Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap should be a little drier than usual for best results.
For the bibimbap bowl toppings:

1. Beef: Cut into thin 2-inch long strips. Mix in 1 tablespoon of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2 - 3 minutes over high heat.
2. Gosari (Fern brake): Cut into 3-inch lengths. Season with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon of sesame seeds, and a pinch of pepper. Let stand for 10 minutes. Sauté in a skillet with 1 tablespoon of vegetable/canola oil for about 5 minutes over medium heat. 
3. Soybean sprouts: Bring 1 cup of water to a boil with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1 teaspoon of minced garlic, 2 teaspoons of sesame oil, 1/2 teaspoon of sesame seeds, and salt and pepper to taste.
4. Spinach: Blanch the spinach in salted boiling water only until wilted, 30 - 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.
5. Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 2 tablespoon of chopped scallion, 1 teaspoon minced garlic, 2 teaspoon sesame oil and 1 teaspoon of sesame seeds.
6. Carrots: Julienne the carrots into matchsticks. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling salt and pepper to taste.

For the bibimbap sauce:

1. Combine all of the sauce ingredients in a small bowl and mix thoroughly.

For assembling:

1. Place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the sauce.

From: https://www.koreanbapsang.com/bibimbap/

Korean Sesame Broccoli

Ingredients

• 1 pound broccoli
• 1 teaspoon salt for blanching
• 1 tablespoon sesame seeds, roasted and crushed (see note)
• 1 tablespoon sesame oil
• 1/2 teaspoon minced garlic
• salt to taste about 1/4 teaspoon

Instructions

1. Cut the broccoli head from the stem. Cut the head into small florets. Peel the stems and cut into small pieces.
2. Bring a large pot of water to a boil. Add a teaspoon of salt and broccoli, and cook for 1 to 2 minutes, or until it reaches the desired tenderness.
3. Drain, and immediately shock in cold water to stop cooking. Drain well.
4. Combine the broccoli with the remaining ingredients, and toss well to evenly distribute the seasoning.

Notes
*In a pan, roast sesame seeds over medium low heat for 4 to 5 minutes. Stir occasionally. Then, crush the seeds in a blender or grounder by pulsing them a couple of times.

From: https://www.koreanbapsang.com/sesame-broccoli/

BULGOGI (KOREAN BBQ BEEF)

Ingredients
MAIN

• 1.75lbs ribeye or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness
• 1 onion (130 g / 4.6 ounces), optional, peeled & thinly sliced
• 2 stalks green onion (55 g / 2 ounces), optional, thinly sliced
• 1/2 carrot (55 g / 2 ounces), optional, peeled & thinly sliced
• 1 Tbsp toasted sesame oil
• 1 Tbsp toasted sesame seeds
• 1 Tbsp cooking oil 

BULGOGI MARINADE

• 6 Tbsp soy sauce
• 3 Tbsp brown sugar
• 2 Tbsp rice wine (mirin)
• 1 red apple or asian pear (155 g / 5.5 ounces)
• 1/2 onion (80 g / 2.8 ounces)
• 1 Tbsp minced garlic
• 1 tsp minced ginger
• 1/8 tsp ground black pepper

Instructions

1. Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
2. Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)
3. Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)
4. Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour even more).
5. Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.
6. Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)

From: https://mykoreankitchen.com/bulgogi-korean-bbq-beef/

Vietnamese Rice Noodle Salad with Chicken

Ingredients
For the chicken & marinade:

• 4 boneless, skinless chicken thighs
• 2 cloves garlic (minced)
• 1 lime (juiced)
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 1 tbsp vegetable oil

For the nuoc cham sauce:

• 3 cloves garlic (minced)
• 1 lime (juiced)
• 2 tablespoons rice vinegar or white vinegar
• 1/4 cup fish sauce
• 3 tablespoons sugar
• 1/2 cup cold water

To assemble the bowls:

• 200 g dried rice vermicelli noodles
• Vegetable oil
• 2 cups bean sprouts
• 1 large carrot (julienned)
• 1 seedless cucumber (julienned)
• 6 leaves romaine lettuce (finely julienned)
• Mint
• Cilantro

Instructions

1. In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside for 30 mins to an hour while you prepare the other salad ingredients.
2. Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
3. Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
4. Heat 2 tablespoons of vegetable oil in a cast iron skillet or frying pan over medium high heat. You could also heat a grill pan or grill for this. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.
5. To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.

From: https://thewoksoflife.com/vietnamese-rice-noodle-salad-chicken/

Instant Pot Chicken Pho

Servings: 7 or 8

Ingredients

• 14 oz rice noodles
• 1 Tbsp olive oil (extra virgin)
• 1 large yellow onion (halved)
• 1 2-inch piece ginger (cut into 1/4 inch slices and slightly smashed)
• 3 cardamom pods (lightly smashed)
• 1 cinnamon stick
• 1 Tbsp coriander seeds
• 3 star anise pods
• 5 cloves
• 1 fuji apple (peeled, cored and cut into 1/2 chunks)
• 1/2 cup coarsley chopped cilantro leaves
• 8 chicken thighs (bone-in, skin-on)
• 3 Tbsp fish sauce
• 1 Tbsp sugar
• 8 cups water
• 1 1/2 tsp kosher salt

Toppings

• 1 lime (cut into wedges)
• 2 jalapenos (thinly sliced)
• 1/2 red onion (thinly sliced and soaked in cold water for 10 minutes)
• Fresh herbs ((mint, cilantro, basil))
• Bean sprouts
• Sriracha sauce
• Daikon radish sprouts ((optional))

Instructions

1. Soak the noodles in large bowl of warm water for 30-45 minutes. Set aside while you prepare the pho broth.
2. Add the oil to your Instant Pot and select the sautee option. One hot, add onion cutside down, and ginger. Cook, without stirring, for about 4 minutes, until slightly charred.
3. Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for 1 minute longer, until fragrant. Add the water to the pot along with apple, cilantro, chicken, fish sauce, and sugar. Secure the lid.
4. Select Manual and cook at high pressure for 15 minutes.
5. When done, turn off the Instant Pot and let the pressure decrease naturally for 10 minutes. Set a timer and if the pressure hasn’t completely released when it goes off, turn the valve at the top to release any remaining pressure.
6. Remove chicken from the pot and set aside. Strain the broth and season with salt and pepper, to taste. Skim some of the fat from the broth.
7. When the chicken is cool enough to handle, separate the meat from the bones and divide the meat among 4 large soup bowls. (Reserve the bones for making bone broth.) Strain the noodles and divide them among the 4 bowls. Top each of the bowls with the broth and your desired toppings

From: https://www.platingsandpairings.com/instant-pot-chicken-pho/

Broccoli Casserole

INGREDIENTS

• 2 cups vegetable broth or water
• 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
• 16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
• 2 tablespoons olive oil
• ¾ teaspoon salt
• 10 twists of freshly ground black pepper
• ¼ teaspoon red pepper flakes, omit if sensitive to spice
• 8 ounces (about 2 ½ cups) freshly grated cheddar cheese, divided
• 1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
• ½ tablespoon butter or 1 ½ teaspoons olive oil
• 1 clove garlic, pressed or minced
• 1 slice whole wheat bread (substitute gluten-free bread for a gluten-free casserole)

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
3. To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
4. To make the breadcrumbs: Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)
5. Reduce the oven heat to 350 degrees. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside ¾ cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
6. Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved ¾ cup cheese, then sprinkle the breadcrumbs on top.
7. Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.

From:  https://cookieandkate.com/better-broccoli-casserole-recipe/

Easy Balsamic Glazed Steak Tips and Mushrooms

YIELD Serves 4 (more like 9?)

INGREDIENTS

For the steak

• 1 1/2 pounds sirloin steak tips, flap meat, or flank steak, cut into 3-inch pieces
• 1/4 cup tamari or soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon granulated sugar
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the mushrooms

• 2 tablespoons vegetable oil
• 1 pound cremini mushrooms, halved or quartered if large
• 2 tablespoons balsamic vinegar
• 2 tablespoons unsalted butter
• Coarsely chopped fresh parsley leaves, for garnish (optional)

INSTRUCTIONS

1. Marinate the steak: Place the steak in a single layer in a 9x13-inch baking dish or in a resealable gallon plastic bag; set aside. Whisk the remaining ingredients in a small bowl until the sugar is dissolved. Pour over the steak and turn the steak to coat. Cover the baking dish or seal the bag, and refrigerate at least 1 hour or up to 4 hours.
2. Cook the steak and mushrooms: Heat the oil in a large frying pan over medium-high heat until shimmering. While the oil is heating, remove the steak from the marinade and pat dry with paper towels. Add the steak pieces to the pan (it's okay to crowd the pan as long as they're in a single layer) and sear until browned and the thickest piece registers 120°F to 125°F for medium-rare steak, 3 to 4 minutes on each side. (Or cook to 130°F to 135°F for medium steak, and 140°F to 145°F for medium-well steak — add a minute or two for every 10 degrees needed.) Transfer to a serving platter and set aside in a warm place or cover loosely with aluminum foil.
3. Add the mushrooms to the pan and cook, stirring occasionally and adjusting the heat if needed, until tender, about 5 minutes — they will release a lot of liquid. Add the vinegar and simmer 1 minute. Remove from the heat, add the butter, and stir until melted and the sauce in the pan is glossy. Taste and season with salt and pepper as needed. Pour over the steak, top with the parsley if desired, and serve.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Marinade: The marinade can be made and stored in an airtight container in the refrigerator for up to 2 days. Rewhisk before using.

From:  https://www.thekitchn.com/recipe-easy-balsamic-glazed-steak-tips-and-mushrooms-249798

Copycat Ding Dong Cupcakes

Servings: 12

INGREDIENTS
CUPCAKE BATTER

• 3/4 Cup All Purpose Flour
• 1/2 Cup Unsweetened Cocoa Powder
• 1/2 Tsp Baking Soda
• 1/2 Tsp Baking Powder
• 1/2 Cup White Sugar
• 1/4 Cup Light Brown Sugar
• 1/2 Cup Unsalted Butter
• 2 Egg(s)
• 1 Tsp Vanilla Extract
• 1/2 Cup Buttermilk

MARSHMALLOW FILLING

• 2 Egg Whites
• 1/2 Cup White Sugar
• 1/8 Tsp Cream of Tartar
• 1/2 Tsp Vanilla Extract

CHOCOLATE GANACHE

• 2/3 Cup Chopped Dark Chocolate
• 1/2 Cup Heavy Cream

VANILLA BUTTERCREAM TOPPING

• 1 Tbsp Unsalted Butter
• 1 Cup Powdered Sugar
• 2 Tsp Milk
• 1/4 Tsp Vanilla Extract

DIRECTIONS
CUPCAKES

1. Preheat oven to 350°F.
2. In a large bowl, sift flour, cocoa powder, baking soda, baking powder then add sugars and mix.
3. In a separate bowl, melt butter and add eggs, vanilla and buttermilk and whisk until smooth.
4. Add wet mixture to dry mixture and fold until combined.
5. Spoon mixture into muffin pan lined with paper.
6. Bake for 18 to 20 minutes.
7. Let cool on wire rack.

MARSHMALLOW FILLING

1. Using a double-boiler, melt egg whites, white sugar and cream of tartar, whisking constantly. Using a candy thermometer, heat mixture to 120F which should be around 5 to 6 minutes.
2. Remove from heat and mix using electric mixer for approximately 7 minutes until the mixture is white and fluffy.
3. Add vanilla and beat for another 30 seconds.

ADD FILLING TO CUPCAKES

1. Cut a small hole on the top of each cupcake (keep cake cores). Using a pastry bag, pipe marshmallow filling into each cupcake - be careful not to overfill. Cut top off of cake cores and press on top of marshmallow filling.

CHOCOLATE GANACHE TOPPING

1. Place 2/3 cup of chopped dark chocolate in a bowl. Heat 1/2 cup heavy cream on low heat (do not boil).
2. Pour warm cream over chocolate and leave for 1 to 2 minutes.
3. Gently whisk the mixture until smooth. Put mixture into the fridge for 20 minutes or so until it thickens. Give ganache a stir and drizzle over the top of each cupcake.

VANILLA BUTTERCREAM TOPPING

1. In a small bowl, add 1 Tbsp of softened butter and stir with a spoon. Add 1/3 cup powdered sugar, 2 tsp milk and 1/4 tsp vanilla extract and stir together. Once smooth, add 1/2 cup powdered sugar and stir. Transfer mixture to piping bag and pipe swirls on top of each cupcake.

From: https://www.hotrodsrecipes.com/ding-dong-cupcakes/

Strawberry Matcha Latte

Servings: 1 person

Ingredients

• 1/3 cup chopped strawberries frozen okay
• 2 T granulated sugar
• 1 tsp matcha
• 1/3 cup hot water
• 1/2 cup whole milk

Instructions

1. Combine the strawberries and sugar in a small bowl. Let sit for 15-30 minutes, or until the berries are juicy. Mash them coarsely with a fork, or pulse it in a food processor/blender until the berries are broken down a bit.
2. Whisk the matcha and hot water until frothy.
3. In a serving glass, add a couple spoonfuls of your mix-in. Spoon in the strawberries, then fill the rest of the glass with ice (or don’t; I like light ice, so I only added a handful). Add the milk, then the matcha. Make sure to pour gently and slowly if you want to make sure the layers stay distinct.

From: https://deliciousnotgorgeous.com/strawberry-matcha-latte/

Homemade Boba Pearls

Servings: 6

Ingredients
Boba pearls
1 C tapioca starch, plus more for adjusting and coating
6 T water
5T brown sugar

Brown sugar syrup
1 3/8 cup brown sugar
1/3 cup + 1.5 T water

Instructions
Make boba pearls

1. In a small pot, slightly heat the water and dissolve brown sugar over low heat (to avoid too much water lost). Make sure the sugar is dissolved. Bring to boil then turn heat to low. Add 1/2 of the tapioca starch in and mix quickly (Count 6 to 7seconds). Remove from heat and add the remaining 1/2 of the tapioca starch. Mix until gathered. Work quickly.
2. Knead into a smooth dough (add a little water if too dry, a little tapioca flour if too wet). 
3. Divide the dough into 4 portions. Shape one portion into a long log (around 1.5 cm in diameter), cut the log into small cubes. Keep unused portion in plastic wrap.
4. Round each small squares to small balls.
5. Coat each ball with enough flour to avoid sticking to each other. You can now package in air-tight bags and freeze for later use.

Sugar Syrup

1. Mix the water and brown sugar in a small pot. Heat to boiling then remove from heat. 

How to cook the boba pearls

1. Bring a large pot of water (at least 6 times of the volume of the pearls) and cook the pearls for 20 to 30 minutes. Then transfer the balls into a cold water (they shrink to original size immediately). Wash under running water. Drain and mix with 2 tablespoons of brown sugar syrup or honey (or sugar) to avoid sticky together.

Milk Tea: Steep the 4 tea bags to 6 cups of warm milk. Refrigerate until ready to use.

From: https://www.chinasichuanfood.com/how-to-make-boba-pearls-at-home/

SCALLION FLATBREAD, LEAVENED (葱油发面饼)

INGREDIENTS

For the dough

• 500 g plain flour , 4 cups (see note 1 & 2)
• 2 tsp sugar
• 2 tsp dried instant yeast, see note 3
• 260 ml lukewarm water, 1 cup + 2 tbsp

For the bread

• 1 tbsp cooking oil
• 1 tsp ground Sichuan pepper, or Chinese five-spice powder
• 1/8 tsp salt, or to taste
• 2 stalk scallions, finely chopped
• 1 tbsp sesame seeds

For frying

• 1 tbsp cooking oil

INSTRUCTIONS

Make the dough

1. In a large bowl, mix flour, yeast and sugar. Pour in water little by little while stirring with a pair of chopsticks (or a fork). Knead with your hand until a smooth, elastic dough forms (see note 4)
2. The first rise
3. Cover the bowl with a wet kitchen towel. Leave to rise in a warm place until double in size. It will take about 40 minutes to 1.5 hours depending on the room temperature.

Shape the bread

1. Take the dough out. Knead on a floured work surface until the dough goes back to its original size.
2. With a rolling pin, flatten the dough into a rectangle shape (roll it as thin as you can. Dust with flour to avoid sticking).
3. Brush oil on the dough. Sprinkle ground Sichuan pepper, salt and scallions on top.
4. Roll the dough into a rope. Coil it to form a flat circle. Then roll the circle out into a 26-cm (10-inch) disk.
5. Wet the disk with a little water. Sprinkle with sesame seeds then press them down gently.
6. The second rise
7. Cover the bread loosely with cling film. Leave to rise for around 20 minutes.

Fry the bread

1. Heat up oil in a deep frying pan (28cm / 11 inches) over a medium-low heat.
2. Place the bread in (the side with sesame seeds facing down) then cover with a lid.
3. Cook until the first side is golden brown. Flip over and cook with the lid on until the second side is done (see note 5).
4. Turn the bread over again to crisp the first side for a few seconds.
5. Serve
6. Transfer the bread onto a chopping board. Leave to cool for a short while then cut into pieces. Serve warm.

NOTES

1. This recipe is to make a 26-cm (10-inch) flatbread in a deep frying pan. If your pan is smaller, reduce the quantity of the ingredients proportionally. Or cook two breads instead.

2. The ideal flour water ratio may vary slightly depending on the brand of the flour and how you measure it (Measuring with cups is less accurate).

3. I use dried instant yeast (this is sometimes called “quick”, “fast action” or “easy blend” yeast) which doesn’t need to be frothed before using. You may use other types of yeast following the recommended quantity and mixing method.

4. You may use a stand mixer with a fitted dough hook. Put all the ingredients into the mixing bowl. Knead for 8 minutes on lowest speed. Alternatively, a bread maker with a dough cycle can help you to finish step 1 & 2 with ease.

5. It takes me about 10 minutes to cook both sides in a heavy, thick-bottomed pan. The time required varies depending on the quality of the pan and the heat level. Check the bread if uncertain.

From:  https://redhousespice.com/spring-onion-flatbread-leavened/

Sour Cream and Dill Cucumber Salad

Ingredients

• 1/2 c. sour cream
• 1 Tbsp. minced fresh dill
• 1 Tbsp. white vinegar
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 4 c sliced cucumbers

Disney Beignets

Ingredients:

• 1/2 teaspoon dry yeast
• 1/4 cup warm water (105°)
• 1/4 cup sugar
• 2 tablespoons vegetable shortening (or 2 1/8 T of butter)
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 1 egg
• 4 cups all-purpose flour
• 1/2 cup boiling water
• Vegetable oil for frying
• Powdered sugar

Directions:

1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
3. Roll to 1/4-inch thickness and cut individual beignets with a Shaped cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours. 
4. Using caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain.  Dust warm beignets with powdered sugar and serve immediately.

Disney Dole Whip

1 serving

1 big scoop of ice cream
4 oz of pineapple juice
2 cups of frozen pineapple
Add all ingredients to a blender until it’s a thick drink.
Add your swirl and then you’re done.

Seasoning for Burger Patty

• 1 1/2 pounds 80% lean 20% fat ground beef or ground chuck
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper

Disney Churro Bites

INGREDIENTS

• 1 cup water
• 8 tablespoons butter
• ¼ teaspoon salt
• ¾ teaspoon ground cinnamon, divided
• 1 ¼ cups all-purpose flour
• 3 eggs
• 1 ½ cups vegetable or canola oil
• ½ cup sugar

DIRECTIONS

1. Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium
2. heat. Bring pot to rolling boil.
3. Reduce heat to low. 
4. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
5. Add eggs, one at a time, and stir until combined. Set aside.
6. Using caution, heat oil in medium skillet or 1-quart saucepan over medium-high heat or until
7. temperature reaches 350˚.
8. Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut
9. with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
10. Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
11. Drain churro bites on paper towel.
12. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on
13. serving plate and serve with favorite dipping sauce.

From: https://disneyparks.disney.go.com/blog/2020/04/cooking-up-the-magic-create-disneymagicmoments-at-home-with-disney-parks-churro-bites-recipe/

Toasted Sesame Asian Salad Dressing

Servings: 8

Ingredients

• 3 tbs soy sauce
• 3 tbsp sesame oil
• 1/4 rice wine vinegar
• 1/4 cup olive oil
• 1 1/2 tbsp honey
• 1 tsp. fresh grated ginger
• 1 Tbsp. toasted sesame seeds

Instructions

1. Add everything to a wide mouth jar and blend with an immersion blender. Store refrigerated. 

Condensed Milk Pound Cake

Ingredients

• 1 1/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1/2 cup sugar
• 3 large eggs
• 3/4 cup sweetened condensed milk
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract

Instructions

1. Preheat oven to 325 degrees. Spray a 9X5-inch pan with cooking spray.
2. In a medium bowl whisk together flour, baking powder, and salt.
3. Using a stand mixer with a paddle attachment, cream butter and sugar together on high speed until light and fluffy, about 2 minutes.
4. Add eggs one at a time, mixing well after each addition..
5. Add sweetened condensed milk, vanilla extract, and almond extract and mix to combine.
6. With mixer on low, add dry ingredients, scraping down the sides of the bowl to make sure everything is evenly mixed.
7. Pour batter into prepared pan. Bake 60 minutes or until a toothpick inserted in middle comes out clean.
8. Cool 10 minutes and then remove from pan to cool completely.

From: https://spicysouthernkitchen.com/condensed-milk-pound-cake/