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