tag:blogger.com,1999:blog-66738836400023128922024-03-19T17:49:18.291-07:00yumbs' kitchenUnknownnoreply@blogger.comBlogger171125tag:blogger.com,1999:blog-6673883640002312892.post-60194044127211115842024-02-12T09:32:00.000-08:002024-02-12T09:32:11.826-08:00chicken shawarma & tahini sauce<p><a href="https://www.themediterraneandish.com/chicken-shawarma-recipe/" style="font-weight: bold;" target="_blank">c</a><a href="https://www.themediterraneandish.com/chicken-shawarma-recipe/" style="font-weight: bold;" target="_blank">hicken shawarma</a><br />(makes 6 servings)</p><p><i>3/4 tbsp ground cumin<br />3/4 tbsp turmeric powder<br />3/4 tbsp ground coriander<br />3/4 tbsp garlic powder<br />3/4 tbsp paprika<br />1/2 tsp ground cloves<br />1/2 tsp cayenne pepper (optional)<br />salt<br />8 boneless, skinless chicken thighs<br />1 large onion<br />1 large lemon, juiced<br />1/3 cup extra virgin olive oil</i></p><ol style="background-color: white; box-sizing: border-box; counter-reset: li 0; font-family: -apple-system, "system-ui", "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 18px; margin-left: 0px; padding: 0px;"><li id="instruction-step-1" style="box-sizing: inherit; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 0.5rem; position: relative;">In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.</li><li id="instruction-step-2" style="box-sizing: inherit; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 0.5rem; position: relative;">Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.</li><li id="instruction-step-3" style="box-sizing: inherit; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 0.5rem; position: relative;">Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don't have time, you can cut or skip marinating time)</li><li id="instruction-step-4" style="box-sizing: inherit; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 0.5rem; position: relative;">When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.</li><li id="instruction-step-5" style="box-sizing: inherit; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 0.5rem; position: relative;">Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.</li><li id="instruction-step-6" style="box-sizing: inherit; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 0.5rem; position: relative;">While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to <a href="https://www.themediterraneandish.com/tahini-sauce-recipe-how-to-make-tahini/" style="background-color: rgba(0, 0, 0, 0); box-sizing: inherit; text-underline-offset: 3px;">this recipe</a> or Tztaziki sauce according to <a href="https://www.themediterraneandish.com/tzatziki-sauce-recipe/" style="background-color: rgba(0, 0, 0, 0); box-sizing: inherit; text-underline-offset: 3px;">this recipe</a>. Make 3-ingredient Mediterranean salad according to <a href="https://www.themediterraneandish.com/3-ingredient-mediterranean-salad/" style="background-color: rgba(0, 0, 0, 0); box-sizing: inherit; text-underline-offset: 3px;">this recipe. </a>Set aside.</li><li id="instruction-step-7" style="box-sizing: inherit; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; padding-bottom: 0px; padding-left: 0.5rem; position: relative;">To serve, open pita pockets up. Spread a little <a href="https://www.themediterraneandish.com/tahini-sauce-recipe-how-to-make-tahini/" style="background-color: rgba(0, 0, 0, 0); box-sizing: inherit; text-underline-offset: 3px;">tahini sauce</a> or <a href="https://www.themediterraneandish.com/tzatziki-sauce-recipe/" style="background-color: rgba(0, 0, 0, 0); box-sizing: inherit; text-underline-offset: 3px;">Tzatziki sauce</a>, add chicken shawarma, arugula, <a href="https://www.themediterraneandish.com/3-ingredient-mediterranean-salad/" style="background-color: rgba(0, 0, 0, 0); box-sizing: inherit; text-underline-offset: 3px;">Mediterranean salad</a> and pickles or olives, if you like. Serve immediately!</li></ol><p><a href="https://www.themediterraneandish.com/tahini-sauce-recipe-how-to-make-tahini/" style="font-weight: bold;" target="_blank">tahini sauce</a><br />(makes 5 servings, ~12 tbsp)</p><p><i>1-2 garlic cloves<br /></i><i>1/2 tsp salt<br /></i><i>3/4 cup tahini paste<br />1/2 cup freshly squeezed lime and/or lemon juice<br />1/4 cup cold water<br />1 cup fresh chopped parsley leaves (optional)</i></p><p>Crush the garlic gloves with the salt into a paste (or mince the garlic and season with salt)</p><p>Add the crushed garlic, tahini paste and lime/lemon juice to the bowl of a food processor and blend. Add a little bit of water and blend again until desired consistency. </p><p>Stir in fresh parsley and enjoy. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-54370954854730133922023-12-07T09:46:00.000-08:002023-12-07T09:46:47.132-08:00one pot chicken and rice<p><span style="background-color: white;"><span style="font-family: inherit;"> I googled simple chicken recipe and this is what I made. </span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></p><h4 style="box-sizing: inherit; color: #1d2331; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 4px; line-height: normal; margin: 0px; padding: 0px; text-rendering: optimizelegibility; text-transform: uppercase;"><span style="background-color: white; font-weight: normal;"><a href="https://iowagirleats.com/one-pot-chicken-and-rice/" target="_blank"><span style="font-family: inherit;">One Pot Chicken & Rice</span></a></span></h4><h4 style="box-sizing: inherit; color: #1d2331; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 4px; line-height: normal; margin: 0px; padding: 0px; text-rendering: optimizelegibility; text-transform: uppercase;"><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></h4><h4 style="box-sizing: inherit; color: #1d2331; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 4px; line-height: normal; margin: 0px; padding: 0px; text-rendering: optimizelegibility; text-transform: uppercase;"><span style="background-color: white;"><span style="font-family: inherit;">INGREDIENTS</span></span></h4><div class="recipe-meta" style="-webkit-box-align: center; -webkit-box-pack: justify; align-items: center; box-sizing: inherit; color: #1d2331; display: flex; flex-wrap: wrap; justify-content: space-between; margin: 0px; padding: 0px; width: 605.5px;"><p class="recipe-yield" itemprop="recipeYield" style="box-sizing: inherit; line-height: 1.875; margin: 0px 0px 0.625rem; padding: 0px; text-rendering: optimizelegibility;"><span style="background-color: white;"><span style="font-family: inherit;">serves 6</span></span></p></div><ul style="box-sizing: inherit; color: #1d2331; line-height: 1.875; list-style-position: outside; margin: 0px; padding: 0px;"><div class="adthrive-ad adthrive-recipe adthrive-recipe-1 adthrive-ad-cls" data-google-query-id="CJrXg-Dv_YIDFRUqrQYdfvMGgA" id="AdThrive_Recipe_1_desktop" style="align-items: center; box-sizing: inherit; clear: both; display: flex; flex-wrap: wrap; float: right; justify-content: center; line-height: 0; margin: 0px 0px 1.25rem 1.25rem; max-width: 320px; min-height: 250px; min-width: 300px; overflow-x: visible; padding: 30px 0px 0px; position: relative; text-align: center; z-index: 1;"><div id="google_ads_iframe_/18190176,176149693/AdThrive_Recipe_1/53ceebfc92fde8fb1a625695_0__container__" style="border: 0pt none; box-sizing: inherit; display: inline-block; flex-basis: 100%; height: 300px; margin: 0px; padding: 0px; width: 320px;"><span style="background-color: white;"><span style="font-family: inherit;"><iframe allow="attribution-reporting" aria-label="Advertisement" data-google-container-id="b" data-is-safeframe="true" data-load-complete="true" frameborder="0" height="300" id="google_ads_iframe_/18190176,176149693/AdThrive_Recipe_1/53ceebfc92fde8fb1a625695_0" marginheight="0" marginwidth="0" name="" role="region" sandbox="allow-forms allow-popups allow-popups-to-escape-sandbox allow-same-origin allow-scripts allow-top-navigation-by-user-activation" scrolling="no" src="https://a9749dbfb5ba79d209dfef2d29fe7e95.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html" style="border-style: initial; border-width: 0px; box-sizing: inherit; vertical-align: bottom;" tabindex="0" title="3rd party ad content" width="320"></iframe></span></span></div></div><li style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit; list-style-type: disc; margin: 0px 0px 0px 1.25rem; padding: 0px;"><span style="background-color: white;"><span style="font-family: inherit;">4 - 6 Tablespoons butter, divided<br /></span></span></li><li style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit; list-style-type: disc; margin: 0px 0px 0px 1.25rem; padding: 0px;"><span style="background-color: white;"><span style="font-family: inherit;">1 onion, diced</span></span></li><li style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit; list-style-type: disc; margin: 0px 0px 0px 1.25rem; padding: 0px;"><span style="background-color: white;"><span style="font-family: inherit;">3 cloves garlic, minced</span></span></li><li style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit; list-style-type: disc; margin: 0px 0px 0px 1.25rem; padding: 0px;"><span style="background-color: white;"><span style="font-family: inherit;">1 heaping cup shredded or chopped carrots </span></span></li><li style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit; list-style-type: disc; margin: 0px 0px 0px 1.25rem; padding: 0px;"><span style="background-color: white;"><span style="font-family: inherit;">1 cup celery, chopped</span></span></li><li style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit; list-style-type: disc; margin: 0px 0px 0px 1.25rem; padding: 0px;"><span style="background-color: white;"><span style="font-family: inherit;">salt and pepper </span></span></li><li style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit; list-style-type: disc; margin: 0px 0px 0px 1.25rem; padding: 0px;"><span style="background-color: white;"><span style="font-family: inherit;">2 scant cups long grain white rice</span></span></li><li style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit; list-style-type: disc; margin: 0px 0px 0px 1.25rem; padding: 0px;"><span style="background-color: white;"><span style="font-family: inherit;">2 Tablespoons dried italian seasoning flakes</span></span></li><li style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit; list-style-type: disc; margin: 0px 0px 0px 1.25rem; padding: 0px;"><span style="background-color: white;"><span style="font-family: inherit;">8 cups chicken stock</span></span></li><li style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit; list-style-type: disc; margin: 0px 0px 0px 1.25rem; padding: 0px;"><span style="background-color: white;"><span style="font-family: inherit;">6 boneless skinless chicken thighs (~1 lb), cut into bite-sized pieces</span></span></li></ul><div><span style="background-color: white; color: #1d2331; font-family: inherit;"><br /></span></div><div><ol style="box-sizing: inherit; color: #1d2331; counter-reset: item 0; line-height: 1.875; list-style-position: outside; margin: 0px; overflow: auto; padding: 0px;"><li style="box-sizing: inherit; counter-increment: item 1; list-style-type: none; margin: 0px 0px 20px; padding: 0px 0px 0px 1.875rem; position: relative;"><span style="background-color: white;"><span style="font-family: inherit;">Melt 2 Tablespoons butter in a large soup pot over medium heat. Add onions and garlic. Stir untiil fragrant and onion is translucent. Add carrots and celery, season with salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.</span></span></li><li style="box-sizing: inherit; counter-increment: item 1; list-style-type: none; margin: 0px 0px 20px; padding: 0px 0px 0px 1.875rem; position: relative;"><span style="background-color: white;"><span style="font-family: inherit;">Add rice, then stir to coat in butter and saute for 1 minute. Add dried italian seasoning and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil.</span></span></li><li style="box-sizing: inherit; counter-increment: item 1; list-style-type: none; margin: 0px 0px 20px; padding: 0px 0px 0px 1.875rem; position: relative;"><span style="background-color: white;"><span style="font-family: inherit;">Turn heat down to medium-low then simmer for 15 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turning the heat up slightly to bring it back up to a bubble if necessary. Turn the heat back down to medium-low then continue to simmer until the chicken is cooked through and rice is al dente, 7-10 more minutes, stirring occasionally and more frequently near the end.</span></span></li><li style="box-sizing: inherit; counter-increment: item 1; list-style-type: none; margin: 0px 0px 20px; padding: 0px 0px 0px 1.875rem; position: relative;"><span style="background-color: white;"><span style="font-family: inherit;">Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 - 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve. <span style="box-sizing: inherit; font-weight: 700; line-height: inherit;">Note: </span>dish will thicken as it cools and I prefer the flavor better when it's warm vs piping hot.</span></span></li></ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-36748490591715912142023-09-17T09:01:00.000-07:002023-09-17T09:01:02.648-07:00Roasted Tomatoes<p><b><a href="https://www.themediterraneandish.com/quick-oven-roasted-tomato-recipe-with-thyme-and-feta/">Mediterranean Roasted Tomatoes</a><br /></b><i>serves 6</i></p><p>2 lbs smaller tomatoes, halved (like Campari)<br />2-3 garlic cloves minced<br />salt and black pepper<br />2 tsp thyme<br />1 tsp sumac<br />Extra Virgin Olive OIl<br />Crumbled Feta Cheese<br />parsley</p><ul class="wprm-advanced-list wprm-advanced-list-reset wprm-advanced-list-7978 wprm-recipe-instructions" style="background-color: white; box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0; font-family: -apple-system, "system-ui", "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 18px; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px; text-align: left;"><li class="wprm-recipe-instruction" id="wprm-recipe-10511-step-0-0" style="box-sizing: border-box; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; padding: 0px 0px 0.5rem; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"></blockquote>Preheat the oven to 450 degrees F.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-10511-step-0-0" style="box-sizing: border-box; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; padding: 0px 0px 0.5rem; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"></blockquote>Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about ¼ cup or more, quality extra virgin olive. Toss to coat.<br /><br /><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"></blockquote>Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.<br /><br /><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"></blockquote>Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.<br /><br /><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"></blockquote>Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.<br /><p> </p></div></li></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-15756932752009704462023-09-17T08:58:00.003-07:002023-09-17T08:58:35.614-07:00Pork Stew<p><span style="background-color: white;"> This was really hearty, luscious and super soft. </span></p><p><span style="background-color: white;"><a href="https://www.gonnawantseconds.com/pork-stew/" style="font-weight: bold;">Pork Stew</a><br /><i>serves 6-8</i></span></p><p><span style="background-color: white;">Ingredients:</span></p><p><span style="background-color: white;">2.5 lbs pork shoulder, trimmed and cut into 1 in cubes<br />1/2 cup flour<br />salt<br />pepper<br />2-4 Tbsp vegetable oil<br />4 slices bacon, chopped<br />1 large onion, diced<br />1 tbsp garlic, minced<br />2 cups carrots, sliced into 1/2 in pieces<br />1 cup celery, cut into 1/2 in pieces<br />1/2 cup white wine<br />4 cups beef or chicken broth<br />2 tbsp tomato paste<br />1 tsp dried thyme leaves<br />1/2 tsp dried rosemary leaves<br />2 bay leaves<br />1/2 cup raisins or dried cranberries<br />2 russet potatoes, peeled and cubed<br />1 cup parsnips, peeled and diced<br />2-3 Tbsp parsley, chopped</span></p><ul class="wprm-recipe-instructions" style="box-sizing: border-box; color: #464546; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 14px; letter-spacing: 0.3px; margin-block: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-instruction" id="wprm-recipe-23870-step-0-0" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin-bottom: 7px; margin-left: 18px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="background-color: white;">In a mixing bowl, toss the pork with the flour, 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.</span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-23870-step-0-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin-bottom: 7px; margin-left: 18px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="background-color: white;">Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.</span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-23870-step-0-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin-bottom: 7px; margin-left: 18px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span style="box-sizing: border-box; display: block;"><span style="background-color: white; letter-spacing: 0.3px;">Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with pork.</span></span></li><li class="wprm-recipe-instruction" id="wprm-recipe-23870-step-0-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin-bottom: 7px; margin-left: 18px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span style="box-sizing: border-box; display: block;"><span style="letter-spacing: 0.3px;"><span style="background-color: white; letter-spacing: 0.3px;">Reduce heat to medium and saute onion, garlic, carrots, and celery, in bacon drippings, stirring occasionally, until soft.</span></span></span></li><li class="wprm-recipe-instruction" id="wprm-recipe-23870-step-0-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin-bottom: 7px; margin-left: 18px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span style="box-sizing: border-box; display: block;"><span style="letter-spacing: 0.3px;"><span style="background-color: white; letter-spacing: 0.3px;">Add wine to the pot, continue to simmer, scraping up brown bits on the bottom of the pot until liquid is almost evaporated.</span></span></span></li><li class="wprm-recipe-instruction" id="wprm-recipe-23870-step-0-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin-bottom: 7px; margin-left: 18px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span style="box-sizing: border-box; display: block;"><span style="letter-spacing: 0.3px;"><span style="background-color: white; letter-spacing: 0.3px;">Add beef broth, tomato paste, browned pork, bacon, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes</span></span></span></li><li class="wprm-recipe-instruction" id="wprm-recipe-23870-step-0-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin-bottom: 7px; margin-left: 18px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span style="box-sizing: border-box; display: block;"><span style="background-color: white; font-size: 1em; letter-spacing: 0.3px;">Stir in cranberries, potatoes and parsnips then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you'd like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley and serve.</span></span></li></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-10517908258720749462023-08-21T12:25:00.002-07:002023-08-21T12:25:18.359-07:00Baked Sea Bass<p><a href="https://www.allrecipes.com/recipe/244202/sea-bass-a-la-michele/" style="font-weight: bold;" target="_blank">Baked Chilean Sea Bass</a><br /><i>makes 2-3 servings</i></p><p><i>2 tbsp olive oil<br /></i><i>2 tbsp red wine vinegar<br /></i><i>1 tsp smoked paprika<br /></i><i>1 tsp salt<br /></i><i>1/2 cup Sliced green onions<br /></i><i>2 (8 oz) thick-cut boneless, Chilean Sea Bass fillets</i></p><ol class="comp mntl-sc-block-group--OL mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); counter-reset: section 0; font-family: SourceSansPro, Helvetica, sans-serif; font-size: 18px; line-height: 1.75rem; margin: 0px 0px 1.25rem; padding: 0px; text-underline-offset: 0.25rem;"><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-17" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-1" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-2" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px;">Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.<br /><br />Whisk oil and vinegar together in a mixing bowl. Whisk in paprika and salt, then stir in green onions. Slide sea bass fillets into the bowl, turning several times to coat with vinaigrette. </p></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-9" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-11" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-13" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-14" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px;">Sprinkle with a pinch of salt and a pinch of paprika, then drizzle with a bit of oil.</p><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-15" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-17" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-18" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px;">Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.</p><figure class="comp mntl-sc-block-image--no-theme mntl-sc-block-image mntl-sc-block allrecipes-sc-block-image mntl-sc-block-universal-image figure-square figure-high-res" id="mntl-sc-block_2-0-19" style="box-sizing: border-box; margin: 1rem 0px 2rem; max-width: 32rem; overflow: visible; padding: 0px;"><div class="figure-media" style="box-sizing: border-box; margin: 0px; padding: 0px; position: relative;"></div></figure></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-17" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"><div><br /></div></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-176341709638923652023-06-24T08:25:00.004-07:002023-06-24T08:25:47.078-07:00Oven Baked Ribs<p><a href="https://www.allrecipes.com/recipe/220987/baked-bbq-baby-back-ribs/"> <b>Oven Baked Baby Back Ribs</b></a><br />*<i>The ingredients for the rub will make more than double what you'll need for 1 rack of ribs. </i></p><p><i>1/2 cup ancho chile powder<br /></i><i>1/4 cup white sugar<br />1/4 cup brown sugar<br />1/4 cup salt<br />2 T freshly ground black pepper<br />1 T ground cumin<br />1 tsp dry mustard<br />1 tsp ground cayenne pepper<br />1/2 tsp ground chipotle pepper (I didn't use since we didn't have this)<br />1 rack baby back pork ribs<br />1 cup barbeque sauce</i></p><p>1. Gather ingredients and preheat the oven to 250 degrees. </p><ol class="comp mntl-sc-block-group--OL mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); counter-reset: section 0; font-family: SourceSansPro, Helvetica, sans-serif; font-size: 13px; line-height: 1.0625rem; margin: 0px 0px 0.75rem; padding: 0px; text-underline-offset: 0.25rem;"><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-5" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.75rem; padding: 0px; position: relative;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-6" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 0.5rem; padding: 0px;">2. Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.</p><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-7" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-9" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.75rem; padding: 0px; position: relative;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-10" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 0.5rem; padding: 0px;">3. Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife. Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.</p><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-11" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-13" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.75rem; padding: 0px; position: relative;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-14" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 0.5rem; padding: 0px;">4. With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.</p><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-15" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-17" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.75rem; padding: 0px; position: relative;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-18" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 0.5rem; padding: 0px;">5. Bake in the preheated oven until tender and cooked through, about 2 hours or until meat reaches 145 degrees. Remove and cool 15 minutes.</p><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-19" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-21" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.75rem; padding: 0px; position: relative;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-22" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 0.5rem; padding: 0px;">6. Increase oven temperature to 350* degrees F (175 degrees C).<br />*<i>I didn't do this as I didn't see this step. Our oven is really odd and everything cooks way faster and stronger than typical, so perhaps keeping the temperature at 250 worked in our favor. </i></p><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-23" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-25" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.75rem; padding: 0px; position: relative;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-26" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 0.5rem; padding: 0px;">7. Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.</p><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-27" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-29" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.75rem; padding: 0px; position: relative;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-30" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 0.5rem; padding: 0px;">8. Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.</p><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-31" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-33" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.75rem; padding: 0px; position: relative;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-34" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 0.5rem; padding: 0px;">9. Cut rack into individual rib segments and serve with more barbeque sauce.</p></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-82044834378057143392023-04-01T11:04:00.001-07:002023-11-29T14:36:14.475-08:00cheesy, creamy sausage pasta bake<p><b><a href="https://www.onceuponachef.com/recipes/baked-ziti-with-sausage.html#tabrecipe">baked pasta with sausage</a></b><br /><i>servings 8-10</i></p><ul style="background-color: white; box-sizing: border-box; color: #3b3737; font-family: minion-pro, serif; font-size: 18px; list-style: none; margin: 0px 0px 0px 20px; padding: 0px;"><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">1 lb</span> <span class="name">ziti noodles</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">1.5 lbs</span> <span class="name">ground spicy or sweet Italian sausage (or removed from casings)</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">4 </span><span class="name">cloves garlic, minced</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">1 (<span class="toggleunits" data-alt="795-g">28-oz</span>)</span> <span class="name">can crushed tomatoes</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">1 teaspoon</span> <span class="name">salt</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">¼ teaspoon</span> <span class="name">crushed red pepper flakes</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">1 cup</span> <span class="name">heavy cream</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount"><span class="toggleunits" data-alt="33 g plus 19 grams">⅓ cup plus 3 tablespoons</span> </span><span class="name">grated pecorino Romano (or Parmigiano Reggiano) cheese, divided</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">⅓ cup</span> <span class="name">chopped fresh basil, plus more for serving</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">8 oz</span> <span class="name">whole milk mozzarella cheese, shredded (about 2 cups)</span></li></ul><div style="text-indent: -20px;"><ol style="background-color: white; box-sizing: border-box; color: #3b3737; font-family: minion-pro, serif; font-size: 18px; list-style: none; margin: 0px; padding: 0px; text-indent: 0px;"><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;"><br /></li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;">Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.</li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;">Preheat the oven to <span class="toggleunits" data-alt="220°C">425°F</span> and set the oven rack in the middle position.</li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;">Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.</li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;">Add the cream, <span class="toggleunits" data-alt="33 g">⅓ cup</span> of the pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a <span class="toggleunits" data-alt="23 x 33-cm">9 x 13-inch</span> baking dish. Sprinkle with half of the shredded mozzarella and half the remaining pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.</li><li class="free_text" style="margin: 0px 0px 1.2em; padding: 0px;"><span style="font-weight: bolder;">Make-Ahead/Freezer-Friendly Instructions:</span> The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a <span class="toggleunits" data-alt="220°C">425°F</span> oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.</li></ol></div><div style="text-indent: -20px;"><span face="minion-pro, serif" style="color: #3b3737;"><span style="font-size: 18px;"><br /></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-33159261727517569222023-04-01T10:54:00.003-07:002023-04-01T10:54:23.405-07:00basque oxtail stew<p><a href="https://www.saveur.com/article/recipes/oxtail-stew/"><b>basque oxtail stew</b></a><br /><i>serves 4-6</i></p><p>3 tbsp canola oil<br />4 lbs oxtail, trimmed<br />salt and freshly ground pepper to taste<br />4 cloves garlic, finely chopped<br />1 large onion, finely chopped<br />2 cups dry red wine<br />6 cups chicken stock<br />1 8 oz can tomato sauce or pureed diced tomatoes, drained<br />6 medium carrots, sliced 1/2" thick<br />1/4 cup flour<br />4 tbsp butter, softened</p><p><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: "Source Serif Pro", Georgia, serif; font-size: 20px;">Heat oil in an 8-qt. saucepan over medium-high heat. Season oxtail with salt and pepper; working in batches, cook, turning as needed, until browned, 8–10 minutes. Using tongs, transfer oxtail to a plate; set aside. Add garlic and onion to pan; cook, stirring occasionally, until golden, 6–8 minutes. Add wine; cook, stirring and scraping browned bits from bottom of pan, until reduced by a third, 3–4 minutes. Return oxtail to pan and add stock, tomato sauce, salt, and pepper; bring to a boil. Reduce heat to medium-low; cook, covered, until oxtail is tender, 2 1⁄2–3 hours. Uncover and return to a simmer. Add carrots; cook until tender, 15–20 minutes. Mix flour and butter in a bowl until smooth; stir into stew and cook until slightly thick, 8–10 minutes.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-8783765327652568392023-04-01T10:50:00.005-07:002023-04-01T10:50:43.320-07:00impromptu crepes recipe<p> a basic crepe recipe that doesn't require any chilling of the batter. </p><p><a href="https://www.allrecipes.com/recipe/16383/basic-crepes/" style="font-weight: bold;">crepe recipe</a><br /><i>Makes 7-8 medium size crepes</i></p><i>1 cup all-purpose flour<br />2 large eggs<br />½ cup milk<br />½ cup water<br />¼ teaspoon salt<br />2 tablespoons butter, melted</i><div><i><br /></i></div><div><ol class="comp mntl-sc-block-group--OL mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); counter-reset: section 0; font-family: SourceSansPro, Helvetica, sans-serif; font-size: 18px; line-height: 1.75rem; margin: 0px 0px 1.25rem; padding: 0px; text-underline-offset: 0.25rem;"><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-1" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-2" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px;">Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water, stirring to combine. Add salt and melted butter; beat until smooth.</p></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-1" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"><ol class="comp mntl-sc-block-group--OL mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0" style="box-sizing: border-box; counter-reset: section 0; line-height: 1.75rem; margin: 0px 0px 1.25rem; padding: 0px; text-underline-offset: 0.25rem;"><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-5" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-6" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px;">Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.</p></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-5" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-6" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px;">Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Serve hot.</p></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-5" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-6" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px;">Our family usually tops our crepes with nutella and berries/bananas, or lemon and sugar. </p></li></ol></li></ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-76427355512238606392022-04-18T09:39:00.002-07:002022-12-25T23:02:00.901-08:00roasted rack of lamb<p> what we made for Easter dinner this year. </p><p><br /></p><p><b><a href="https://www.allrecipes.com/recipe/45641/roasted-rack-of-lamb/">roasted rack of lamb</a></b><br /><i>makes 4 servings</i></p><p><i>1/2 cup panko or bread crumbs<br /></i><i>2 tbsp minced garlic<br />2 tbsp chopped fresh rosemary<br />1 tsp salt<br />1/4 tsp black pepper<br />2 tbsp olive oil<br />1 (7 bone) rack of lamb, trimmed and frenched<br />1 tsp salt<br />1 tsp black pepper<br />2 tbsp olive oil<br />1 tbsp dijon mustard<br /><br /></i></p><p>Preheat oven to 450 degrees. Move oven rack to the center position. </p><p>In a large bowl, combine bread crumbs, garlic, rosemary, 1 tsp salt and 1/4 tsp pepper. Toss in 2 tbsp olive oil to moisten mixture. Set aside. </p><p>Season the rack all over with salt and pepper. Heat 2 tbsp olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1-2 mins on all sides. Set aside for a few mins. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring (I skipped this step). </p><p><br /></p><p>Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 20-40 mins, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat and remove the meat when cooked through to your taste. (130 degrees for medium). Let it rest for 5-7 mins, before carving the ribs. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-81276110634432794812022-03-17T15:18:00.006-07:002022-03-17T15:19:22.114-07:00Braised Oxtails<p><b><br /></b></p><p><b><a href="https://thewoksoflife.com/chinese-braised-oxtails/">Braised Oxtails</a></b></p><p><i>Ingredients</i></p><p><i>3 lbs meaty oxtails<br />1 tbsp oil<br />2 half-inch thick slices of fresh ginger<br />6 cloves garlic<br />3-4 pieces star anise<br />3 bay leaves<br />1/2 cup Shaoxing wine<br />2 tbsp dark soy sauce<br />3 tbsp regular soy sauce<br />1 tbsp sugar<br />1 1/2 cup water<br />Salt (to taste)<br />scallions, sliced</i></p><p>Instructions: </p><p><span style="background-color: white; color: #343434; font-family: "crimson text", serif;">Clean the oxtails and pat them dry. Heat oil in a large skillet over medium high heat and brown them on all sides.</span></p><p><span style="background-color: white; color: #343434; font-family: "crimson text", serif;">Remove the oxtails and set aside on a plate. To the pot, add the ginger, garlic, star anise, cloves, and bay leaves. Cook for about 2 minutes.</span></p><p><span style="background-color: white; color: #343434; font-family: "crimson text", serif;">Now it’s time to add cooking wine, dark soy sauce, light soy sauce, rock sugar, water, and salt (careful with the salt, as the soy sauce is already quite salty).</span></p><p><span style="background-color: white; color: #343434; font-family: "crimson text", serif;">Add the oxtails back to the pot, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 2 to 3 hours, depending on how tender you like your oxtails. Check halfway through and add more water if needed. (I used our slow cooker and set it to high to get it to a nice boil, then reduced the setting to low for another 3.5-4 hours). </span></p><p><span style="background-color: white; color: #343434; font-family: "crimson text", serif;">Uncover, and continue simmering for another 30 minutes until the meat is tender and most of the liquid has evaporated. Stir occasionally, and add additional water if necessary to avoid sticking. </span></p><p><span style="background-color: white; color: #343434; font-family: "crimson text", serif;">Serve over some short grain rice, sprinkled with scallions. Enjoy!</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-65842071867868760372021-04-22T08:03:00.006-07:002023-04-09T10:01:40.595-07:00rack of lamb<p> simple, but yummy!</p><p><b><a href="https://www.epicurious.com/recipes/food/views/rack-of-lamb-with-garlic-and-herbs-1222178">rack of lamb with garlic and herbs</a><br /></b><i>serves 8</i></p><p>2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat<br />1 1/2 tsp salt<br />3/4 tsp black pepper<br />1 teaspoon vegetable oil<br />3 large garlic cloves, minced<br />1/4 cup finely chopped fresh flat leaf parsley<br />1 tbsp finely chopped fresh thyme<br />2 tsp finely chopped fresh rosemary<br />1/2 tsp salt<br />1/2 tsp black pepper<br />1 1/2 tablespoons extra virgin olive oil</p><p>*will also need an instant read thermometer</p><p>Brown lamb<br />Heat a dry 12-in heavy skillet over hight heat until hot, at least 2 mins. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 mins per batch.</p><p><br /></p><p>Transfer racks to a small roasting pan. </p><p>Put oven rack in middle position and preheat to 350 degrees. </p><p>Stir together garlic, herbs, salt, pepper and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 mins, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 140 degrees, 5-10 mins more. Let stand, covered, 10 mins. (Internal temperature will rise to 135-140 for medium-rare while lamb stands. </p><p>Cut each rack into 4 double chops. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-76826294028163204862021-03-26T17:31:00.005-07:002021-03-26T17:31:52.495-07:00chicken salad<p><b><a href="https://downshiftology.com/recipes/chicken-salad/">chicken salad</a> </b><br /><i>serves 6</i></p><p>2 lb boneless chicken thighs or breasts, cooked and chopped<br />1/2 cup sliced almonds<br />1 cup mayonnaise<br />1 tbsp dijon mustard<br />2 stalks celery, diced<br />1/2 red onion, diced<br />2 tbsp parsley, chopped<br />1 tbsp dried tarragon<br />1 lemon, juiced<br />salt and pepper, to taste</p><p>Mis everything together until well combined. Chill in the fridge until you're ready to serve. </p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-78173445500753632492021-03-26T17:27:00.003-07:002021-03-26T17:28:15.977-07:00gyudon <p> japanese beef & rice bowls - thinly sliced fatty beef cooked in a slightly sweet mixture of mirin and soy sauce served over rice. </p><p><a href="https://thewoksoflife.com/gyudon-recipe-beef-rice/" style="font-weight: bold;">japanese gyudon</a><br /><i>serves 4</i></p><p>2 medium onions<br />1 lb very thinly sliced beef (fatty beef druck, ribeye or sukiyaki beef)<br />2 tsp sugar<br />2 tbsp mirin or rice wine<br />2 tbsp soy sauce<br />1 cup chicken or dashi stock<br />4 eggs<br />4 cups cooked white rice<br />1 scalliion<br />2 tsp toasted sesame seeds</p><p>Heat 2 tbsp oil in a large skillet over medium high hear and cook for about 10 mins, stirring often. </p><p>Add the beef and sugar, and cook until beef is slightly browned. Add the wine, soy sauce and stock. Bring to a simmer and cook for about 10-15 mins to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed. </p><p>Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny. </p><p>When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-25433439695470099622021-01-21T23:35:00.002-08:002021-01-21T23:35:26.040-08:00new kale salad<p>very similar to the typical kale salad I make, but with less work and different enough to be novel to our family (or friends who have had my usual kale salad one too many times). </p><p><a href="https://www.gimmesomeoven.com/kale-salad-warm-cranberry-vinaigrette-recipe/"><b>kale salad with warm cranberry vinaigrette</b><br /></a><i>makes 6 servings</i></p><p>3 tbsp olive oil, divided<br />2 tbsp shallot or red onion, minced or thinly sliced<br />3 cloves garlic, coarsely chopped<br />1 cup dried cranberries<br />2 Tbsp red wine vinegar<br />2 tsp honey<br />juice and zest of half a lemon<br />salt and pepper, to taste<br />1 bunch kale<br />1/4 cup sliced almonds or toasted pine nuts<br />optional: 1/4 cup crumbled blue or goat cheese</p><p>Heat 2 Tbsp oil in a large saute pan over medium high heat. Add onion/shallot and saute for at least 5 mins or until tender. Add garlic and saute for 1 min. Then add cranberries, red wine vinegar, honey, lemon juice and zest. Stir to combine. Season with salt and pepper. </p><p>In a large bowl, toss the kale with olive oil and an extra pinch of salt and mix to combine for 1 minute until tender. Add in the cranberry/shallot mixture and nuts. Toss to combine. Serve topped with crumbled cheese if desired. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-34799325902967712592021-01-02T22:29:00.007-08:002021-01-02T22:29:45.292-08:00spam musubi<p> a fun meal the kids love and also love to make!</p><p><b><a href="https://www.favfamilyrecipes.com/musubi/">spam musubi</a></b><br /><i>makes 8-10 large musubis</i></p><p>12 oz spam<br />1/4 cup oyster sauce<br />1/4 cup soy sauce<br />1/2 cup sugar<br />Nori sheets - roasted seaweed used for sushi, cut into halves <br />3 cups uncooked sushi rice<br />3 cups water<br />1/4 cups Japanese rice vinegar<br />2 tbsp sugar<br />1 tsp salt<br />furikake seasoning (optional)</p><p>1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice and water with your hand, pour off and repeat 2-3 times until the water is clear. Rinse a few more times. After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour. </p><p>2. Cook the rice with 3 cups water. While the rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine the rice vinegar, sugar and slat. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature. </p><p>4. When the rice is done cooking, gently spread out the rice over a cookie sheet. Evenly distribute the cooled vinegar mixture (and furikake, if using) over the rice. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly. </p><p>5. Slice the Spam into 8-10 slices and place in a container or ziplock bag. Mix oyster sauce, soy sauce and sugar until sugar is dissolved and add to the Spam. Marinate for about 15 mins. </p><p>6. Combine 6 eggs and some milk. Heat a non-stick pan over medium-low heat. Pour the egg mixture in and cook on low for 10-12 mins, creating a very thin omelet. Use your musubi mold like a cookie cutter and cut out musubi-shaped pieces of egg. </p><p>7. Drain off marinade and fry Spam on each side over medium heat until slightly crispy or until desired doneness. </p><p>8. Place a strip of nori on a cutting board or clean surface. Place your musubi mold across the middle of the nori. Add sushi rice to the mold, pressing down firmly and evenly, so there is about 1/2 - 3/4 inches of rice. Then place a slice of spam, and a slice of egg, topped with another layer of rice. </p><p>9. Remove the mold from the rice. Now you will have a nice little block of rice right on the nori. Wrap up one side of the nori and stick it to the top of the rice block. Then wrap up the other side. Use a little water or some rice to seal if needed. Serve warm and enjoy. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-54888514868270671302020-12-29T09:36:00.004-08:002021-01-21T23:36:36.606-08:00best apple pie<p> Found this little apple pie and it's simple, but oh so delicious!</p><p><a href="https://www.allrecipes.com/recipe/12682/apple-pie-by-grandma-ople/?internalSource=hub%20recipe&referringContentType=Search" style="font-weight: bold;">apple pie</a><b> </b><br /><i>makes 1 pie</i></p><p>1 9 inch double crust pie<br />1/2 cup butter<br />3 tbsp flour<br />1/4 cup water<br />1/2 cup white sugar<br />1/2 cup packed brown sugar<br />8 apples, peeled, cored and sliced<br />cinnamon, nutmeg, ginger powder</p><p>1. Preheat oven to 425 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar., cinnamon, nutmeg and ginger powder. Bring to a boil. Reduce temperature and let simmer. Combine sauce with sliced apples. Stir to coat the apples. </p><p>2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust, Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. </p><p>3. Bake 15 mins in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35-45 mins, until apples are soft. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-6669424445735056612020-12-29T09:29:00.001-08:002020-12-29T09:29:13.134-08:00apple torte<p> a variation of the NYT's original plum torte. We often make this with fruit that we need to eat up, but for whatever reason aren't eating it very quickly. With whatever fruit, it's always excellent!</p><p><b><a href="https://cooking.nytimes.com/recipes/3783-original-plum-torte">apple torte</a></b><br /><i>makes 8 servings</i></p><p>3/4 cup sugar<br />1/2 cup butter, softened<br />1 cup flour<br />1 tsp baking powder<br />pinch of salt<br />2 eggs<br />1-2 apples, sliced<br />sugar, lemon juice and cinnamon for topping</p><p>1. Heat oven to 350 degrees</p><p>2. Cream the sugar and butter together in a bowl. Add the flour, baking powder, salt and eggs. Beat well. </p><p>3. Spoon the batter into a springform pan. Place the fruit skin side up on the top of the batter. Sprinkle lightly with sugar (use turbinado sugar if you have it) and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 tsp of cinnamon, depending on how much you like cinnamon. </p><p>4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees). </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-67201164485816910792020-12-29T09:20:00.004-08:002020-12-29T09:20:55.901-08:00one pot garlic parmesan pasta<p> an easier and tastier alfredo sauce that actually sticks to your pasta. We ate this with some of our leftover christmas lamb and green beans. </p><p><a href="https://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta/" style="font-weight: bold;">one pot garlic parmesan pasta</a><br /><i>makes 4 servings</i></p><p>2 tbsp butter<br />4 cloves garlic, minced<br />2 cups chicken broth<br />1 cup milk<br />8 oz uncooked pasta<br />salt and pepper, to taste<br />1/4 cup freshly grated Parmesan cheese<br />2 tbsp chopped fresh parsley leaves</p><p>1. Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 mins. </p><p>2. Stir in chicken broth, milk and pasta; season with salt and pepper to taste. </p><p>3. Bring to a boil, reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 11 mins (may vary depending on your pasta). Stir in parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. </p><p>4. Serve immediately, garnish with parsley if desired. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-599449898067261582020-12-29T09:13:00.004-08:002020-12-29T09:21:29.730-08:00scalloped potatoes<p>another dish to put into the holiday meal repertoire. this was perfectly creamy, but not overly so.</p><p><b><a href="https://www.allrecipes.com/recipe/228122/herbed-scalloped-potatoes-and-onions/?internalSource=hub%20recipe&referringContentType=Search">scalloped potatoes</a></b><br /><i>makes 6 serving</i><i>s</i></p><p>5 large potatoes, peeled and thinly sliced<br />3/4 cup chopped oinoin<br />3 tbsp butter<br />1/4 cup flour<br />1 3/4 cups chicken broth<br />2 tbsp mayonnaise<br />2 garlic cloves, minced<br />3/4 tsp salt<br />1/4 tsp dried parsley<br />1/8 tsp black pepper<br />1/4 cup chopped fresh chives or green onions</p><p>1. Preheat oven to 325 degrees. Grease a 2 1/2 quart baking dish. </p><p>2. Layer potatoes and onion in prepared baking dish.</p><p>3. Melt butter in saucepan over medium heat, stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, and pepper. Cook and stir until thick and bubbly, about 2 mins. Pour broth mixture over potatoes and onion. Cover baking dish with foil.</p><p>4. Bake in preheated oven until potatoes are tender, about 1 hour and 45 ins. Remove foil and continue to bake until golden brown, about 15 mins more. Sprinkle with chives or green onions to serve. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-54137396836208624822020-05-25T22:12:00.003-07:002023-11-06T17:18:33.611-08:00moroccan vegetable taginethis was wonderful and satisfying, and the perfect dinner of stewed veggies after a heavy lunch.<br />
<br />
<b><a href="https://www.themediterraneandish.com/moroccan-vegetable-tagine-recipe/" target="_blank">morroccan vegetable tagine</a></b><br />
<i>8 servings</i><br />
<i><br /></i>
1/4 cup olive oil<div>8-10 garlic cloves peeled and chopped<br />
2 medium yellow onions, peeled and chopped<br />
4 celery stalks, sliced<br />
6 red potatoes (or 3 russet potatoes), peeled and cubed<br />
salt<br />
1 tsp paprika<br />
1 tsp cumin<br />
2 tsp ground coriander<br />
1 tsp ground cinnamon<br />
1/2 tsp ground turmeric<br />
1/4 tsp garlic powder<br />
1/2 tsp salt<br />
1 can diced tomatoes<br />
1/4 cup dried apricot, raisins or cranberries (I put mine in a strainer and add it for flavor, but remove it since our kids are not fans)<br />
1 quart vegetable or chicken broth<br />
2 cans chickpeas<br />
1 lemon, juiced<br />
handful of fresh parsley or cilantro leaves<br />
<br />
In a large heavy pot or Dutch Oven, heat olive oil over medium high heat until just shimmering. Add onions and increase heat to medium high. Saute for 5 mins.<br />
<br />
Add the garlic and the chopped veggies. Season with salt and spices. Toss to combine. Cook for another 5-7 mins on medium high heat, stirring occasionally.<br />
<br />
Add tomatoes, dried apricot (or raisins/dried cranberries) and broth. Season again with a small dash of salt. Cook for another 10 mins. Then reduce heat, cover and simmer for another 20-25 mins or until veggies are tender.<br />
<br />
Stir in chickpeas and cook another 5 mins on low heat.<br />
<br />
Stir in lemon juice and fresh parsley or cilantro. Taste and adjust seasoning, adding more salt or spices to your liking.<br />
<br />
Serve hot over couscous* or rice.<br />
<br />
We ate ours tonight with couscous seasoned with lemon rind, lemon juice, olive oil, salt and pepper. I also threw in some shredded carrots, cilantro leaves and toasted pine nuts - and it was excellent. :)</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-4961857276959292872020-05-25T11:29:00.001-07:002020-05-25T11:29:30.132-07:00lemon dutch baby<span style="background-color: white;">when your kids want pancakes, but you have stuff to do! Dutch babies are<span style="font-family: Kreon, Georgia, Times, serif; font-size: 14px;"> really fluffy pancake with more eggs and less flour, that bakes and rises, or </span><em style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-family: Kreon, Georgia, Times, serif; font-size: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">soufflés</em><span style="font-family: Kreon, Georgia, Times, serif; font-size: 14px;"> (literally French for to breathe or blow) in the oven. This recipe is from Molly Wizenberg’s </span><em style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-family: Kreon, Georgia, Times, serif; font-size: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">A Homemade Life.</em></span><br />
<span style="background-color: white;"><br /></span>
<b style="background-color: white;">Dutch Baby Pancake</b><br />
<span style="background-color: white;"><i>4 servings</i></span><br />
<span style="background-color: white;"><i><br /></i></span>
<span style="background-color: white;">2 Tbsp butter</span><br />
<span style="background-color: white;">4 large eggs</span><br />
<span style="background-color: white;">1/2 cup all purpose flour</span><br />
<span style="background-color: white;">1/2 cup milk</span><br />
<span style="background-color: white;">1/4 tsp salt</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"><i>For the topping:</i></span><br />
<span style="background-color: white;">freshly squeezed lemon juice</span><br />
<span style="background-color: white;">granulated sugar</span><br />
<br />
Preheat oven to 425 degrees. Put the butter in an 8 inch cast iron skillet and place over low heat. Alternatively, put the butter in a similarly sized cake or pie pan, and place it in the preheated oven for a few minutes. As the butter melts, use a pastry brush to coax it up the sides of the skillet or pan.<br />
<br />
Meanwhile in a blender or food processor, mix together the eggs, flour, milk and slat until well blended.<br />
<br />
Pour the egg mixture into the warmed skillet. Slide into the oven and bake for 18-25 mins. The mixture will rise and puff around the edges, like a bowl-shape<span style="background-color: white;">d <em style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-family: Kreon, Georgia, Times, serif; font-size: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">soufflé. </em><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-family: Kreon, Georgia, Times, serif; font-size: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">The Dutch baby is ready when the center looks set and the edges are nicely risen and golden brown. </span></span><br />
<span style="background-color: white;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-family: Kreon, Georgia, Times, serif; font-size: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span>
<span style="background-color: white;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-family: Kreon, Georgia, Times, serif; font-size: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Remove from the oven and drizzle - or splash, really abundance is good here - with lemon juice and sprinkle generously with granulated sugar (you want to add the sugar just before serving so the granules stay intact and make for an excellent texture in your mouth). Serve immediately. </span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-50051265852185909572020-05-23T10:22:00.000-07:002020-05-23T10:22:36.457-07:00cornflake marshmallow cookiesInspired by the original cookie from <i>Momofuku Milk Bar</i> in New York. Note that in recent years, the bakery has taken to pre-making said cookies and sells them pre-made, prewrapped and they definitely taste like they have preservatives and suck now. In the early years of the bakery making these cookies, they were AH-MAZING, and <i>THAT</i> was what I was trying to recreate now that we live in Seattle.<br />
<br />
<b><a href="https://butterwithasideofbread.com/momofuku-milk-bar-cornflake-marshmallow/" target="_blank">"momofuku" cornflake marshmallow cookies</a></b><br />
<i>makes ~15 cookies</i><br />
<i><br /></i>
1 cup butter, softened<br />
1 cup sugar<br />
2/3 cup brown sugar<br />
1 egg<br />
1/2 tsp vanilla extract<br />
2 cups flor<br />
1/2 tsp baking powder<br />
1/4 tsp baking soda<br />
1 1/2 tsp salt<br />
3 cups cornflake crunch (see below)<br />
1 cup chocolate chips<br />
1 cup mini marshmallows<br />
<br />
<i>For cornflake crunch:</i><br />
5 cups cornflakes<br />
1/2 cup milk powder or ground cashews<br />
3 tbsp sugar<br />
1 tsp salt<br />
9 tbsp butter<br />
<br />
<i>Make your cornflake crunch: </i><br />
<br />
Heat the oven to 275 degrees.<br />
<br />
Pour the cornflakes in a medium bowl and crush them with a cup or glass (or use a food processor). Add the milk powder (I used ground cashews as a substitute), sugar and salt and toss to mix. Add the butter, which will act as glue to bind the dry ingredients and create small clusters.<br />
<br />
Spread the clusters on a parchment paper or silpat lined sheet pan and bake for 20 mins, at which point they should look toasted, smell buttery and crunch gently when cooled slightly and crispy.<br />
<br />
Cool completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week, in the fridge or freezer for 1 month.<br />
<br />
<i>To make the cookies:</i><br />
<i>*If you have a stand mixer, use your paddle attachment. Otherwise, I just used my handheld mixer and it worked just fine. </i><br />
<i><br /></i>
Using a mixer, combine the butter and sugars and cream together. Scrape down the sides of the bowl and add the egg and vanilla and beat well to combine.<br />
<br />
Combine the flour, baking powder, baking soda and salt in a separate bowl. Reduce the mixer speed to low and combine the flour mixture to the wet ingredients. Mix until the dough comes together.<br />
<br />
If using a stand mixer with the paddle attachment, use low speed to paddle in the cornflake crunch and chocolate chips until incorporated. If not using, use your hands (I always use gloves, so not sure if your bare skin can handle the scratchiness of the cornflakes!) to incorporate the cornflake crunch and chocolate chips into your batter.<br />
<br />
Divide dough into 1/4 cup balls, stuff 3 mini marshmallows anywhere on top and line balls on a parchment paper or silpat lined sheet pan. Refrigerate for at least 1 hour, or place in freezer for 30-45 mins. According to the original recipe, chilling your balls of cookie dough is <b>critical</b>!<br />
<br />
Heat the oven to 365 degrees.<br />
<br />
Rearrange the the chilled dough a minimum of 4 inches apart on your parchment paper or silpat lined sheet pan and bake for 15-20 mins. Cookies will puff, crackle and spread.<br />
<br />
Cool cookies completely on the sheet pans before transferring to a plate or air-tight container for storage.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-24821999214818198902020-05-18T21:55:00.002-07:002020-05-18T21:55:28.963-07:00blueberry coffee cake streusel muffinsDaughter and I have been reading <i>The Secret Garden</i>. There was mention of the main character eating muffins, and naturally, daughter asked for some blueberry muffins. I find the usual muffins a bit boring, so this is what we made instead. <div>
<br /></div>
<div>
<b><a href="https://www.spoonfulofflavor.com/blueberry-almond-coffee-cake-muffins/" target="_blank">berry coffee cake streusel muffins</a></b></div>
<div>
<i>makes 12 muffins</i></div>
<div>
<i><br /></i></div>
<div>
1/4 cup sliced almonds, finely chopped</div>
<div>
1/4 cup packed brown sugar</div>
<div>
1 tsp ground cinnamon</div>
<div>
2 cups all purpose flour</div>
<div>
1 cup granulated sugar</div>
<div>
1 tsp salt</div>
<div>
10 tablespoons butter, softened and divided</div>
<div>
1 1/2 tsp baking powder</div>
<div>
1/2 tsp baking soda</div>
<div>
3/4 cup yogurt or sour cream</div>
<div>
1 large egg</div>
<div>
1 tsp vanilla extract</div>
<div>
1 1/4 cup berries (fresh or frozen)</div>
<div>
2/3 cup confectioners sugar</div>
<div>
2 tbsp milk</div>
<div>
1/2 tsp vanilla extract</div>
<div>
<br /></div>
<div>
Preheat the oven to 350 degrees. Grease a 12 cup muffin tin or line with paper liners. </div>
<div>
<br /></div>
<div>
In a medium bowl, combine chopped almonds, brown sugar and cinnamon. Mix well and set aside. </div>
<div>
<br /></div>
<div>
In a large bowl, combine flour, sugar and salt. Cut 8 tbsp of butter into 1/2 inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized. Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel. Set aside. </div>
<div>
<br /></div>
<div>
Add baking powder and baking soda to remaining flour mixture and combine. </div>
<div>
<br /></div>
<div>
In a liquid measuring cup, whisk together sour cream or yogurt, egg and vanilla. Add liquids to flour mixture and stir until just combined. Add 3/4 of streusel mixture to the flour mixture and stir until streusel is just distributed throughout batter. </div>
<div>
<br /></div>
<div>
Melt the remaining butter and stir into remaining streusel mixture, until it resembles a crumble. </div>
<div>
<br /></div>
<div>
Gently fold blueberries into batter. Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. Bake 25-30 mins, or until a toothpick inserted into the center of the muffin comes out clean. </div>
<div>
<br /></div>
<div>
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. </div>
<div>
<br /></div>
<div>
To make the glaze, whisk the confectioners sugar, milk and vanilla extract together. Drizzle over muffins. Store in a sealed container for up to 2 days. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6673883640002312892.post-64782169502018480352020-05-06T16:50:00.003-07:002020-08-22T21:05:27.183-07:00Peanut Butter Chocolate Chip Banana Bread<b><a href="https://www.allrecipes.com/recipe/220941/peanut-butter-chocolate-chip-banana-bread/?internalSource=hub%20recipe&referringContentType=Search" target="_blank">peanut butter chocolate chip banana bread</a></b><br />
<i><br /></i>
<i>1 cup whole wheat flour</i><br />
<i>1 tsp baking powder</i><br />
<i>1/2 tsp baking soda</i><br />
<i>1/4 tsp salt</i><br />
<i>2 ripe bananas, mashed</i><br />
<i>1/3 cup unsweetened crunchy peanut butter</i><br />
<i>3/4 cup brown sugar</i><br />
<i>1/4 cup plain fat-free yogurt</i><br />
<i>1 large egg</i><br />
<i>1 tbsp canola oil</i><br />
<i>3/4 cup semi-sweet chocolate chips</i><br />
<i><br /></i>
Preheat oven to 350 degrees.<br />
<br />
Spray a 9x5 in loaf pan with cooking spray.<br />
<br />
Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.<div><br /></div><div><span style="background-color: white; color: rgba(0, 0, 0, 0.95); font-family: "Source Sans Pro", Times, serif; font-size: 18px;">Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.</span><br />
<br />
Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.<br />
<br />
Spoon batter into prepared loaf pan.<br />
<br />
Bake in the preheated oven until the loaf is lightly browned at the edges and a toothpick inserted into the center comes out clean, 40-50 mins.<br />
<br />
Cool the bread on a rack for 15 mins before removing from pan. Slice when cool.</div>Unknownnoreply@blogger.com0