Monday, August 21, 2017

Drunken Noodles

Thai Drunken Noodles
Total Time: 45 minutes
Servings: 3

How to Make It

Step 1    
Steam broccoli in microwave. In a nonstick skillet, heat 1/4 inch of oil. Add the chicken and cook over moderately high heat, turning, until browned, but not cooked through. Set aside.
Step 2    
In a bowl, whisk the stock, oyster sauce, fish sauce, chile sauce, hoisin, sugar, and pepper flakes.
Step 3    
In the skillet, heat 2 tablespoons of oil. Add the bell pepper, steamed broccoli, and garlic and stir-fry over high heat until fragrant, 2 minutes. Add the noodles and stir-fry until browned, 4 minutes. Add the sauce and toss over moderately high heat, until absorbed. Fold in 1 cup of basil and the chicken. Garnish with more basil.

Thursday, May 18, 2017

Pretzel Hamburger Buns

Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours, 20 minutes
Yield: 8 Pretzel Hamburger Buns
Source: http://www.ladybehindthecurtain.com/pretzel-hamburger-buns/
Ingredients
  • 1-1/2 cup warm water (110 degrees)
  • 2-1/4 teaspoons or 1/4 ounce active dry yeast
  • 2 teaspoons granulated sugar
  • 4-1/4 cups all-purpose or bread flour
  • 2 teaspoons salt
  • 4 tablespoons butter, melted
  • 1/4 cup baking soda
  • 1 egg, lightly beaten
  • salt for sprinkling (pretzel or kosher)
Instructions

  1. In the bowl of your stand up mixer fitted with the dough hook, add the water, yeast and sugar.
  2. Stir and let rest for 5 - 10 minutes or until foamy.
  3. Add the flour, salt and melted butter.
  4. Mix until well combined and forms a ball.
  5. Transfer to a medium bowl sprayed with non stick cooking spray, cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.
  6. Line a cookie sheet with parchment paper and set aside.
  7. Pull dough out of bowl and divide into 8 equal portions. (Split dough and freeze half if you only want 4 rolls.)
  8. Form each portion into and ball and place on prepared cookie sheet.
  9. Cover with towel allow to rest in a warm place for 30 minutes or until they rise and double.
  10. Preheat oven to 425 degrees and place oven rack in the middle position.
  11. In a large saucepan, bring 2 quarts of water to a low boil.
  12. Slowly add the baking soda.
  13. Place 2 - 3 of the rolls at a time in the poaching liquid.
  14. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds.
  15. Remove with a slotted spoon to the same prepared sheet pan.
  16. Repeat with the remaining rolls.
  17. Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely and then sprinkle each roll with salt.
  18. Using a sharp straight edged knife, cut a "X" shape in the top of each roll.
  19. Bake for 15 to 20 minutes.

Monday, October 19, 2015

Absolute Food Wins

These recipes are so simple, that they really don't require an ingredient list.

A bloomin onion! This was an onion cut into a flower, with the bottom part still attached. I mixed together some panko, flour,  and seasoning salt for the main crust, but soaked this first in buttermilk (actually coconut milk and vinegar) and then dipped it in the panko mix. The cooking times really varied depending on the size of the onion, but I almost liked the smaller onions more because they were easier to handle. 8 stars.

Easy Baked Pesto Chicken: This recipe is so simple that it's ridiculous. Take a jar of pesto and slather it on chicken, then cook. YES!!! That's all! And oh my, it is incredible. I enjoy pesto as much as the next foodie, but this is a whole different flavor of wonderful. Make it. 8 stars for flavor, 11 stars for ease of making.
 

Keto Meatloaf – Stuffed w/ Goat Cheese & Spinach
2lbs fatty ground beef – preferably grass fed
2 whole eggs
3 scallions (chopped)
1 large yellow onion (chopped)
3 cloves garlic (minced)
handful of raw spinach
3-4 oz of che’vre goat cheese (I used mozzarella sticks this time and goat cheese the first time- goat cheese is better)
2 T tomato paste (I used BBQ sauce the 2nd time and it was so much better!)
Seasonings:
4 shakes of cayenne pepper
3 finger pinch of oregano
2 three-finger pinches of salt
6 course grinds of pepper
1 sprigs of rosemary

Directions:

Preheat oven to 425 degrees F.

Add 2lbs of meat and 2 eggs into mixing bowl. Add finely chopped scallions, garlic and onions. Mix it up together.

Add cayenne, oregano, salt, pepper and mix up again.

Throw down some plastic wrap on the counter and then roll out your meat on top of it. Try to flatten it out and create a rectangle (mine was a little long) and then add the spinach and goat cheese to the middle. Roll up the meat into a log.

Dress up the top with your tomato paste (or leave it dry to make it more keto friendly), sprinkle some rosemary on top.

Cook about 50-60 minutes until the middle hits about 150 degrees.

A Little Deer for Your Day

Friday was craft night and I decided to create this little jewel based off a picture from a wedding blog. Just sketching on a large piece of cardboard, which was cut out and copied onto a moss table runner. That was cut out and glued to the cardboard (using the magic of rubber cement on both, dried, then put together). A little bow on my boy and he's ready for the door! It took about 1.5 hours while I was chatting the entire time and the longest part of sketching it, so it would have been much quicker if I would have printed off the original design offline.
  




Screen Printing at Home

I love cute t-shirts and used a fantastic at-home kit a few years ago from EZ Screen Print (http://ezscreenprint.com/). Their instructional videos are great and very easy to follow, so I finally got down to it and started my shirts. The most difficult process of this is having a clear, sunny day when you can burn the print. Really, I only have weekends for this, and while sunny days aren't hard to find, we have so much forest fire smoke in the summer that I waited until October to get my prints made. I only had a couple to make for myself, so the majority were for my mom. Step 1 involves printing your design on a transparency. Step 2 is burning it, Step 3 putting ink on, and Step 4 ironing. Yes, there are other logistics in between, but that's the majority of the process! Since I made so many small designs, there were little marks of ink in the wrong place, but that's my fault. I also didn't have great cardboard under it, so the designs would normally be even more slick.

 
  


Friday, July 17, 2015

Broccoli pesto pasta

Broccoli Pesto Pasta

adapted from Annie’s Eats

Yield: about 8 servings

imageINGREDIENTS

1 lb. broccoli
4 tbsp. olive oil
Salt & pepper
1 small onion, finely chopped
3-4 cloves garlic, minced or pressed
1 lb. pasta
½ tsp. red pepper flakes
Up to ½ cup milk or heavy cream (unsweetened Silk coconut milk for me)

DIRECTIONS

  • Turn oven on to 375 degrees.

  • Chop the broccoli crowns into florets. Season with 2 T olive oil, salt, pepper, onion and chopped garlic. Put in oven and roast until slightly soft- about 15 minutes.

  • Bring water to a boil.  Add the pasta to the pot and cook according to the package directions until al dente.  Reserve 1½ cups of the pasta water and then drain the pasta well.  Set aside.

  • Transfer the broccoli mixture to a food processor or blender and add remaining olive oil and pepper flakes.  Pulse in short bursts, scraping down the sides as needed, until the mixture is finely chopped.  Add in the milk and process until smooth.  If needed, add the reserved pasta water a little bit at a time just until the sauce is smooth and creamy.  (Don’t overdo it – you don’t want a watery sauce!)  Season with salt and freshly ground pepper to taste.  In a large bowl (or in the pot), toss the pasta with the sauce.

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    I made this with gnocchi and added some chicken. 10 star!

Hawaiian Mac Salad

I’ve been meaning to post this recipe for a long time and never get around to it. It’s one of my all-time favorites.

Hawaiian Macaroni Salad
adapted from I Believe I can Fry

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Ingredients:
16 oz or1 lb elbow macaroni (uncooked)
1/2 cup white wine vinegar (I’ve used apple cider and don’t like it as much)
1 cup milk, divided (I use unsweetened Silk coconut milk with no problems)
1 cup mayonnaise, mayo-not miracle whip, divided
1 Tbsp brown sugar
4 green onions, thinly sliced
1 large carrot, peeled & grated
1 celery stalk, minced
Salt & pepper

Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until soft, about 15 minutes. Drain and return to pot; add the vinegar and toss until absorbed. Let cool for 10 minutes.

Meanwhile, whisk together 1/2 cup of the milk, 1/2 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper.

Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely.

Add the remaining 1/2 cup milk and 1/2 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt & pepper. Chill for at least one hour before serving.

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