Ingredients
Sauce
1/2 tablespoon cornstarch
3 tablespoons lite soy sauce
3 tablespoons chicken broth (or stock)
2 teaspoons sesame oil
1 tablespoon light brown sugar
1 tablespoon rice vinegar
1/2 tablespoon sriracha
1/4 teaspoon white pepper (or black)
"Egg Roll"
1 tablespoon vegetable oil
1 cup thinly sliced red onion (~1/2 large onion)
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
1 pound ground pork (or ground turkey or ground chicken or ground beef)
1 cup thinly sliced red pepper (~1 pepper)
1 package (16 ounces) coleslaw mix OR 16 ounces chopped cabbage plus 1 and 1/2 cups matchstick carrots Note 1
2-3 green onions, for garnish
Instructions
SAUCE: start by whisking together the sauce. In a small bowl, with a fork, whisk together the cornstarch and 1 tablespoon soy sauce. Once smooth, add in the remaining 2 tablespoons soy sauce, 3 tablespoons chicken broth, 2 teaspoons sesame oil, 1 tablespoon light brown sugar, 1 tablespoon rice vinegar, 1/2 tablespoon sriracha, and 1/4 teaspoon white pepper. Whisk until smooth and set aside.
VEGGIE PREP: prep the rest of your veggies, the cooking goes quick! Cut a red onion in half and very thinly slice the half. Finely mince the ginger and finely mice the garlic. Open the coleslaw mix or chop the cabbage (Note 1). Remove the stem and seeds from the red pepper. Very thinly slice the red pepper and then cut the thin slices in half horizontally. Thinly slice the green onions (as many as you want, we use 2-3)
COOK PORK: Heat a wok or large and deep saute pan (12 inches at least!) over high heat. Add 1 tablespoon vegetable oil and swirl to coat. Once the oil is shimmering, add in the onion. Cook for 3-4 minutes and then reduce the heat to medium high. Add in the ginger and garlic, cook for 30 seconds to a minute or until fragrant. Nothing should be burning, if so reduce the heat. Return the heat to high, push the onions to the edges of the pan and add the ground pork right in the center of the pan. Let it cook for 30 seconds without touching. Use a wooden spoon to break apart the meat into crumbles and cook until it's no longer pink, about 5-7 minutes. Integrate the onions, garlic, ginger into the pork.
COOK VEGGIES: Reduce the heat to medium high. Add the red pepper and entire bag of coleslaw (OR chopped cabbage and matchstick carrots). It will seem like a lot, but it cooks down quickly! Stir-fry for 2 minutes and then pour in the sauce. Continue to cook, stirring and mixing the ingredients, for about 2-4 more minutes or until sauce is absorbed into the mixture and the veggies are all crisp tender.
FINISHING: Taste and add additional soy sauce, Sriracha, and/or pepper/salt as needed (depending on the soy sauce or chicken broth used you might want a little salt). Top with green onions. Serve as is or on top of rice if desired. You can also add some sriracha mayo if you like a creamy element!
(Source: https://www.chelseasmessyapron.com/egg-roll-in-a-bowl/#wprm-recipe-container-65296)
Thursday, January 23, 2020
Friday, January 17, 2020
Coconut Turmeric Chicken Soup
INGREDIENTS
1 yellow onion
2 cloves garlic
1/2 Tbsp grated fresh ginger
2 Tbsp olive oil
1/2 Tbsp turmeric
1/2 tsp cumin
1 pinch crushed red pepper
1/2 lb. carrots (about 3)
1/2 bunch celery (about 4 stalks)
1 skinless chicken breast (about 3/4 lb.)*
3 cups chicken broth
1 13oz. can coconut milk
1/2 tsp salt (or to taste)
INSTRUCTIONS
Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.
While the onion, garlic, and ginger are sautéing, peel and chop the carrots, and chop the celery.
Once the onions are soft, add the turmeric, cumin, and red pepper flakes. Sauté for about minute more to toast the spices. Add the carrots and celery and sauté for a few minutes more, or just until they begin to soften.
Add the chicken breast to the pot along with the chicken broth. Place a lid on the pot, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to medium-low, and let the broth simmer for 30 minutes.
Once the chicken and vegetables have simmered in the broth for 30 minutes, remove the chicken breast and shred it with two forks. Return the shredded meat to the soup and add the coconut milk. Stir to combine and heat through over medium-low heat. Taste the soup and add salt to taste.
To serve, ladle about 1 1/3 cups soup into a bowl and top with 1/2 cup cooked rice, a few fresh cilantro leaves, and a wedge of lime.
(Source: https://www.budgetbytes.com/coconut-turmeric-chicken-soup/#wprm-recipe-container-41269)
1 yellow onion
2 cloves garlic
1/2 Tbsp grated fresh ginger
2 Tbsp olive oil
1/2 Tbsp turmeric
1/2 tsp cumin
1 pinch crushed red pepper
1/2 lb. carrots (about 3)
1/2 bunch celery (about 4 stalks)
1 skinless chicken breast (about 3/4 lb.)*
3 cups chicken broth
1 13oz. can coconut milk
1/2 tsp salt (or to taste)
INSTRUCTIONS
Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.
While the onion, garlic, and ginger are sautéing, peel and chop the carrots, and chop the celery.
Once the onions are soft, add the turmeric, cumin, and red pepper flakes. Sauté for about minute more to toast the spices. Add the carrots and celery and sauté for a few minutes more, or just until they begin to soften.
Add the chicken breast to the pot along with the chicken broth. Place a lid on the pot, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to medium-low, and let the broth simmer for 30 minutes.
Once the chicken and vegetables have simmered in the broth for 30 minutes, remove the chicken breast and shred it with two forks. Return the shredded meat to the soup and add the coconut milk. Stir to combine and heat through over medium-low heat. Taste the soup and add salt to taste.
To serve, ladle about 1 1/3 cups soup into a bowl and top with 1/2 cup cooked rice, a few fresh cilantro leaves, and a wedge of lime.
(Source: https://www.budgetbytes.com/coconut-turmeric-chicken-soup/#wprm-recipe-container-41269)
Brown Sugar Butter Syrup
Ingredients
2 cups brown sugar
1 cup water
1/2 cup butter
Optional: 1/4 teaspoon vanilla or maple extract
Instructions
Combine the sugar and water in a medium size saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes. Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.
Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month. Enjoy!
* To reheat, remove the lid and microwave in 15 second intervals, stirring in between until hot. Or place on a folded washcloth in a pan of water, bring to a simmer and using a hotpad, swirl the jar every so often until the syrup has warmed.
(Source: https://barefeetinthekitchen.com/brown-sugar-butter-syrup/)
2 cups brown sugar
1 cup water
1/2 cup butter
Optional: 1/4 teaspoon vanilla or maple extract
Instructions
Combine the sugar and water in a medium size saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes. Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.
Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month. Enjoy!
* To reheat, remove the lid and microwave in 15 second intervals, stirring in between until hot. Or place on a folded washcloth in a pan of water, bring to a simmer and using a hotpad, swirl the jar every so often until the syrup has warmed.
(Source: https://barefeetinthekitchen.com/brown-sugar-butter-syrup/)
The Best Homemade Rolls
1/3 cup very warm water
2 1/4 teaspoons active dry yeast
1/3 cup + 1/4 teaspoon granulated sugar
1 1/3 cups milk , warmed
5 Tablespoons salted butter softened
1 large egg
1 1/2 teaspoons salt
4 - 4 1/2 cups all-purpose flour
Instructions
Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5-10 minutes until foamy.
Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/3 cup sugar, warm milk, butter, egg and salt. Blend mixture until combine.
While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 - 6 minutes. You may not use all of the flour called for!
The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.)
Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
Divide dough into two equal portions. Roll each dough ball out on a lightly floured surface into a large rectangle about 1/4’’ thick.
Use a pizza cutter or sharp knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 small rectangles.
Roll each small rectangle up like a snail and place, open edge down, on a lightly greased or lined baking sheet.Repeat with the second portion of dough.
Cover rolls loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
Preheat oven to 375 degrees F. Remove plastic wrap and bake rolls for 10 - 13 minutes until cooked and golden brown. Remove from oven and brush tops with butter.
Store rolls in an air-tight container. They also freeze really well.
(Source: https://tastesbetterfromscratch.com/best-homemade-rolls/)
2 1/4 teaspoons active dry yeast
1/3 cup + 1/4 teaspoon granulated sugar
1 1/3 cups milk , warmed
5 Tablespoons salted butter softened
1 large egg
1 1/2 teaspoons salt
4 - 4 1/2 cups all-purpose flour
Instructions
Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5-10 minutes until foamy.
Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/3 cup sugar, warm milk, butter, egg and salt. Blend mixture until combine.
While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 - 6 minutes. You may not use all of the flour called for!
The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.)
Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
Divide dough into two equal portions. Roll each dough ball out on a lightly floured surface into a large rectangle about 1/4’’ thick.
Use a pizza cutter or sharp knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 small rectangles.
Roll each small rectangle up like a snail and place, open edge down, on a lightly greased or lined baking sheet.Repeat with the second portion of dough.
Cover rolls loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
Preheat oven to 375 degrees F. Remove plastic wrap and bake rolls for 10 - 13 minutes until cooked and golden brown. Remove from oven and brush tops with butter.
Store rolls in an air-tight container. They also freeze really well.
(Source: https://tastesbetterfromscratch.com/best-homemade-rolls/)
Subscribe to:
Posts (Atom)