Easy Raspberry Vinaigrette

Yield: ¾ cup

Ingredients

• 1 cup fresh raspberries
• 1 ½ tablespoons maple syrup
• 1 tablespoon balsamic vinegar, red wine vinegar, or raspberry vinegar
• 3 tablespoons extra-virgin olive oil

Instructions

1. In a small blender or with an immersion blender, blend all ingredients.
2. Strain the mixture through a fine mesh strainer into a clean container.
3. Serve immediately, or store refrigerated for up to 1 week.

From: https://www.acouplecooks.com/raspberry-vinaigrette-salad-dressing/

Spinach Apple Salad

Ingredients

• ½ cup Glazed Walnuts or Glazed Pecans (or toasted walnuts or toasted pecans)
• 1 recipe Best Balsamic Dressing
• 2 apples
• 3 cups baby spinach leaves
• 3 cups baby mixed greens

Instructions

1. Make the Glazed Walnuts or Glazed Pecans. (While they cook, prep the rest of the salad. Or, you can make these ahead!)
2. Make the Best Balsamic Dressing.
3. Add apple slices
4. Place the greens on serving plates and top with apples, pears, and walnuts. Pour over the dressing and serve. (Pro tip: Dress it up by adding cubed Manchego cheese!)

For Glazed Nuts:

Ingredients

• 1 cup raw walnuts
• ¼ cup pure maple syrup
• 2 pinches kosher salt

Instructions

1. Add the walnuts and maple syrup to a small non-stick skillet over medium heat. When the maple just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer for about 6 to 8 minutes, stirring occasionally.
2. In the last minute when the maple syrup is mostly evaporated, stir continuously until the liquid is totally cooked out and the nuts start clumping together (but watch so that it doesn’t burn or go too far and become powdery, not glossy!). Immediately remove from the heat.
3. Transfer the walnuts to a sheet of parchment paper in a single layer. Sprinkle with the salt and allow to cool to room temperature, about 5 minutes if eating right away and about 15 minutes if you want to store them for later use. Store in a covered container at room temperature.

Based on: https://www.acouplecooks.com/spinach-pear-and-apple-pecan-salad/ and https://www.acouplecooks.com/glazed-walnuts/

Balsamic Vinegrette

• 2 tablespoons aged balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup (or honey)
• ¼ teaspoon kosher salt
• 6 tablespoons olive oil

From: https://www.acouplecooks.com/best-balsamic-vinaigrette-recipe/

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

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

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

Ching's Midnight Dan Dan Noodles

TOTAL TIME: 30 min (Prep: 15 min; Inactive Prep: -- Cook: 15 min)

 

YIELD: 6 servings

ingredients

NOODLES:

• 1 pound flat wide wheat-flour noodles ( udon)
• Pinch sea salt

• 1 teaspoon toasted sesame oil

TOPPINGS:

• 2 tablespoons peanut oil
• 1 tablespoon finely grated freshly peeled ginger root
• 3 red Fresno chiles, stemmed, seeded and finely chopped
• 2 cloves garlic, finely minced
• 9 ounces ground beef
• 1/2 cup finely diced cornichons or sweet gherkins

• 1 tablespoon Chinese sesame paste
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoshing rice wine or dry sherry
• 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
• 1 teaspoon ground Sichuan peppercorns
• Freshly ground white pepper

GARNISH:

• 1/4 cup chili oil
• 1/4cup toasted sesame oil
• 1/4 cup light soy sauce
• 1 tablespoon ground Sichuan peppercorns
• 3 red Fresno chiles, stemmed, seeded and finely diced

• 2 large scallions, finely chopped
• 1 small handful fresh cilantro, leaves and stems, finely chopped
• 3 to 4 cups low-sodium chicken stock, very hot
• Cook's Note: Sesame paste can be substituted with an equal amount of tahini mixed with 1 teaspoon toasted sesame oil.

Directions

For the noodles: Bring a large pot of water to boil over high heat. Add the noodles and salt, stir, and cook until al dente, about 4 minutes. Drain in a colander and rinse with cold water, and then shake out any excess water and transfer to a bowl. Pour the sesame oil over the noodles and toss well to coat.For the toppings: Heat a wok over high heat until smoking and pour in the peanut oil. Add the ginger, chiles and garlic and stir-fry for 30 seconds, and then add the ground beef and cook, breaking up the meat with a spatula, until browned, 2 to 3 minutes.
Stir in the cornichons, sesame paste, soy sauce, rice wine, vinegar and peppercorns and cook until the beef begins to crisp. Season with white pepper and remove from the heat.
For the garnish: Mix together the chili oil, sesame oil, soy, peppercorns and chiles in a small bowl.
To serve, divide the noodles among 6 deep soup bowls and sprinkle the meat topping evenly over each. Pour the hot stock evenly over the noodles, and serve with the chili oil mixture, scallions and cilantro alongside at the table for garnishing.

Recipe courtesy Ching-He Huang 
From: http://www.cookingchanneltv.com/recipes/ching-he-huang/chings-midnight-dan-dan-noodles.html

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.

Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/mango-and-avocado-salad-recipe/index.html?oc=linkback