Szechuan Spicy Peanuts (黄飞鸿花生, Huang Fei Hong Spicy Peanuts)

Ingredients

• 1 cup raw peanuts
• 1/2 cup vegetable oil or enough to cover the peanuts
• (Optional) 5 dried chili peppers and 1 teaspoon Sichuan peppercorn for garnish

Spice mix

• 1 teaspoon chili flakes
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1 teaspoon toasted Sichuan peppercorn powder (*See footnote 1)
• 1/4 teaspoon white pepper powder
• 1/4 teaspoon five spice powder

Instructions

1. Cover peanuts with warm water. Let soak for 30 minutes to 4 hours. Peel and discard the skin. Drain and pat dry peanuts with paper towel.
2. Szechuan Spicy Peanuts Cooking Process Szechuan Spicy Peanuts Cooking Process
3. Combine all the ingredients for the spice mix in a small bowl.
4. Szechuan Spicy Peanuts Cooking Process
5. Add peanuts into a wok and oil to cover. Turn on medium heat. Cook until the peanuts start to sizzle. Turn to medium low heat. Cook and stir occasionally until the surface turns pale yellow. Transfer peanuts using a colander onto a plate layered with paper towels. Remove extra oil from the wok and reserve just 1 teaspoon.
6. Szechuan Spicy Peanuts Cooking Process Szechuan Spicy Peanuts Cooking Process
7. (Optional) Add chili peppers and Sichuan peppercorns into the same wok. Cook and stir until fragrant.
8. Return peanuts to wok. Add the spice mix. Stir to mix well so the peanuts are evenly covered with spices. Transfer peanuts onto a big plate to cool. Don’t worry if the peanuts are not crispy enough when they’re still warm. They’ll crisp up and become crunchy once completely cooled.
9. Szechuan Spicy Peanuts Cooking Process Szechuan Spicy Peanuts Cooking Process
10. Serve immediately as a snack or store in an air-tight container.

Notes
1. To make roasted Sichuan peppercorn powder, cook whole Sichuan peppercorns with a bit of oil until dark and very fragrant. Let cool and transfer to a coffee grinder. Grind until peppercorns turn to flakes. You can make extra and save it in an air-tight container in the fridge. It will stay good for many months.
I won’t suggest using store-bought Sichuan peppercorn powder. But if using, add less (1/4 teaspoon as a start) to the dish.

From: http://omnivorescookbook.com/szechuan-spicy-peanuts/
Author: Maggie Zhu

Chinese Braised Peanuts

Chinese Braised Peanuts
1 1/2 – 2 lbs raw peanuts
2 star anise
2-3 dried chili peppers
5 cloves of garlic, peeled
2 tablespoons rock sugar
2 tsp 5-spice powder
2 tablespoons dark soy sauce
4 tablespoons light soy sauce
8 cups water

Combine all ingredients in a large pot or Dutch oven. Bring to a boil, and then bring down to a simmer. Cook for 2-3 hours, until peanuts are soft. Strain peanuts from the braising liquid, set aside, and let cool.

To serve, toss with chopped cilantro and optionally dress with a bit of sesame oil.

Can freeze for later

From: http://www.tinyurbankitchen.com/chinese-braised-peanuts/

Boneless Chicken Breast Kabob (Joojeh Kabob)

Ingredients:

• 3 1/2 lb chicken breast, boneless skinless
• 2 onions, sliced thin
• 1/4 tsp saffron, ground & dissolved in 2 TBS of hot water
• 1/2 cup yogurt, plain
• 2 TBS extra virgin olive oil
• 2 garlic cloves, crushed
• 1 1/2 tsp salt
• 1 1/2 tsp black pepper, ground
• 1/4 cup butter, unsalted
• 1/4 cup lemon juice
• 1/4 tsp saffron dissolved in 1 TBS of hot water

Instructions:

1. Cut into 2-inch cubes: 3 1/2 lb chicken breast, boneless skinless
2. Place chicken in a large shallow container and mix in the next 7 ingredients (all but the last 3)
3. Coat all pieces of chicken completely with marinade.
4. Cover and marinate at least 6 hours and up to 2 days in the refrigerator.
5. Start your charcoal at least 30 minutes prior to grilling.
6. Slide chicken breast pieces close together onto metal skewers, leaving room on each end of the skewer to handle without burning yourself. This also insures the meat is resting on the hottest part of your grill.
7. In a small saucepan cook over medium heat until melted and combined:
8. 1/4 cup butter, unsalted
9. 1/4 cup lemon juice
10. 1/4 tsp saffron , ground & dissolved in 1 TBS of hot water
11. Grill kabobs for 8-15 minutes, turning occasionally and basting with butter-lemon mix.
12. The chicken is done when the juice running out is no longer pink.
13. Can be grilled in the oven - 6 - 8 inches from top, 450deg over a pan of water. for 10 - 15 min each side.

Based on Family Spice recipe: http://familyspice.com/recipes/recipe/?recipe_id=94

Simple chia pudding

Serves/Yield: 2

Not only does the delicious chia pudding offer plenty of health benefits, but it comes together with incredible ease and makes for a convenient snack.

Ingredients

• 1/3 cup white chia seeds
• 1 1/2 cups milk
• 2 tbsp maple syrup
• 1/2 tsp vanilla

Instructions

1. Combine all the ingredients in a pint jar. Cover the jar with a lid and give it a vigorous shake.
2. Chill for about an hour, then return to the jar and shake it up. Let chill for at least 4 hours and overnight is even better.
3. Chia seeds will expand and turn into pudding the consistency of applesauce (it won't get really thick).
4. Serve cold with sliced fruit or toasted nuts on top.

Notes

I find that maple syrup dissolves much easier than honey into the milk, but you can substitute the maple with runny honey or agave and get the same great taste.

http://www.simplebites.net/how-to-make-simple-chia-pudding/

Fajitas

Ingredients
Marinade (Mojo):
1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipolte chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt

2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm

Directions
Marinade ( Mojo):
In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a ridged grill pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

Thinly slice the steak against the grain on a diagonal.

Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Recipe courtesy of Tyler Florence

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/fajitas-recipe2.html?oc=linkback

Mango-Coconut Bread Pudding

Yield: 8 servings

Bread pudding:

• 1 cup milk
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 (14-ounce) can light coconut milk
• 2 large eggs
• 1 large egg white
• 6 cups (1-inch) day-old cubed French bread (6 slices)
• 2 cups diced peeled ripe mango (1/2 pound)
• Cooking spray
• 1/3 cup flaked sweetened coconut, toasted

Sauce:

• 1/2 cup sugar
• 1/3 cup mango or apricot nectar
• 1 tablespoon butter
• 1 teaspoon cornstarch
• 1 (5-ounce) can evaporated fat-free milk

Preparation

1. Preheat oven to 350°.
2. To prepare bread pudding, combine first 6 ingredients in a large bowl. Stir in bread and mango. Let stand at room temperature 30 minutes. Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Sprinkle with coconut. Bake an additional 10 minutes or until set. Let stand 30 minutes before serving.
3. To prepare sauce, combine sugar and nectar in a small saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in butter. Combine the cornstarch and evaporated milk in a small bowl. Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Serve warm over bread pudding.

From: http://www.myrecipes.com/recipe/mango-coconut-bread-pudding

Coconut Macaroons

Makes about 24 cookies

Ingredients

• 3 cups sweetened, shredded coconut
• 4 large egg whites
• 1/2 cup sugar
• 1 teaspoon vanilla or almond extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F. Place an oven rack in the bottom third of the oven and preheat to 350°F. Gather all your ingredients and equipment.
2. Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
3. Whisk the egg whites, sugar, vanilla, and salt. Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
4. Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
5. Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
6. Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes.
7. Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.

From: http://www.thekitchn.com/how-to-make-easy-coconut-macaroons-cooking-lessons-from-the-kitchn-186918