Monthly Archives: July 2015

Teriyaki Sauce

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Yield: 1 cup

Teriyaki Sauce

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons sweet rice wine
  • 1 tablespoon, plus 2 teaspoons brown sugar
  • 1/4 cup sugar
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons minced ginger
  • Glaze:
  • 1/2 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  2. To make sauce: Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
  3. To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.
© Laurie

 

Garlicky Angel Hair Pasta and Grape Tomatoes

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garlicky

Yield: 4 servings

Garlicky Angel Hair Pasta and Grape Tomatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 pt. grape tomatoes (about 20 oz.)
  • 1 tsp. plus 3 Tbs. extra-virgin olive oil; more for the baking sheet
  • Kosher salt
  • 4 large or 5 small cloves garlic
  • Large pinch crushed red pepper flakes
  • 12 large fresh basil leaves
  • 5 oz. dried angel hair pasta
  • Freshly ground black pepper
  • 1/3 cup freshly grated Parmigiano-Reggiano

Instructions

  2. Bring a large pot of salted water to a boil. Adjust an oven rack to the upper-middle position and heat the broiler to high. Line a large rimmed baking sheet with foil and rub it with oil. Toss the tomatoes with 1 tsp. oil and about 1/4 tsp. salt. Spread them on the baking sheet. Broil, shaking the pan occasionally, until they're cracked, very soft, and shrunken, about 20 minutes; they'll be blackened in places.
  3. Meanwhile, chop the garlic and put it in a small saucepan, along with 3 Tbs. oil and the red pepper flakes (see "An easy way to peel a lot of garlic") . Bring to a simmer over medium heat and cook until the garlic just begins to turn golden, about 1 minute. Remove from the heat and let the oil steep.
  4. Stack the basil leaves on top of one another and roll them into a cigar shape. Slice across the cigar to create thin, but not ultra-thin, ribbons (about 1/4 cup).
  5. When the tomatoes are done, cook the pasta until tender, 3 to 4 minutes. Drain the pasta and return it to the pot. Immediately toss it with the garlic oil (and the garlic) and 1/2 to 1 tsp. salt. Grind lots of fresh pepper over the pasta, add the broiled tomatoes and the basil, and toss to combine well. Add half the Parmigiano, toss again, and immediately turn out into warm bowls. Top with the remaining cheese.
© Laurie

 

Beef and Broccoli

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beefbroccoli

Yield: 4 servings

Beef and Broccoli

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1# flank steak, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sherry
  • 1 teaspoon sugar
  • 1# broccoli
  • 3 tablespoons oil
  • 1/4 cup water
  • 1 slice gingerroot, 1x 1/8"
  • 1 garlic clove, crushed and peeled
  • 1/2 teaspoon salt, or to taste

Instructions

  2. Place the beef in a bowl and add the soy sauce, cornstarch, sherry, and sugar. Stir until well mixed. Set aside.
  3. Peel the stalks of the broccoli. Cut off the flower head, leaving a 2" or shorter stem on the florets. Roll-cut the stems and cut the broccoli into bite-size florets about 2" long. You should have about 4 cups.
  4. Heat 2 tablespoons of the oil in a wok over hight heat until the oil is hot but not smoking. Test by dipping a piece of broccoli into the oil; it should sizzle. Add the broccoli and stir constantly for about 30 seconds. Stir in the 1/4 cup water, reduce heat to medium, and cover the pan. Continue cooking, stirring occasionally for another minute or two until broccoli is tender-crisp. Remove from the pan and spread out on a plate. Do not pile into a bowl, as the heat will overcook the pieces on the bottom.
  5. With the heat still on high, pour the remaining 2 tablespoons of oil into the same pan. Add the ginger and garlic and stir around the pan a few second until they are fragrant and begin to sizzle. Stir up the beef again and add to the pan. Stir until the meat is almost done, about 2 min. Return the broccoli and mix thoroughly. Taste and add salt if necessary. Remove the ginger and garlic, if desired. Serve hot on a platter.
© Laurie
Cuisine: Chinese

 

Kung Pao Chicken

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kungpao

Yield: 4 servings

Kung Pao Chicken

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1# skinless boneless chicken breasts, cut into 1/4" cubes (about 2 cups)
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 teaspoon dry sherry
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon sesame oil
  • 2-4 dried chiles, seeds removed
  • 3 tablespoons safflower or peanut oil
  • 1/2 teaspoon Szechuan peppercorns, toasted and ground
  • 1 garlic clove, peeled and sliced
  • 1 scallion cut into 1 1/2" pieces
  • 2 tablespoons thinly sliced scallions
  • 2 slices unpeeled gingerroot, 1x1/8" each
  • 1/2 cup unsalted blanched peanuts, toasted, or unsalted dry roasted peanuts

Instructions

  2. Place the chicken in a bowl. Add 1 tablespoon of the soy sauce, salt, and cornstarch and mix well. Set aside. Mix the remaining 2 tablespoons of soy sauce together in a small bowl with the sherry, sugar, vinegar, and sesame seed oil. Set aside.
  3. Pour the cooking oil into a cold wok and add the chiles. Heat the pan over medium high heat and stir the peppers until they turn dark brown. Add the peppercorns, garlic, scallion pieces and ginger and stir a moment. Mix up the chicken again and pour it into the pan. Stir briskly.
  4. After stirring for about 1 minute, add the soy sauce mixture, the peanuts, and the thinly sliced scallions. Turn the heat up to hight and stir for about 30 seconds until well mixed. Remove the chicken and ginger, if desired.
© Laurie
Cuisine: Chinese

 

Cucumber, Tomato and Onion Salad

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image

Yield: 5 servings

Cucumber, Tomato and Onion Salad

Cucumber, Tomato and Onion Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 pound cucumbers, (about 2 cucumbers), peeled and thinly sliced
  • 1 pint cherry tomatoes halved
  • 1/2 Vidalia onion, very thinly sliced
  • 2 tablespoons parsley sprigs, chopped fresh
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper, to taste

Instructions

  2. In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.
© Laurie

 

Cucumbers and Onions

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cucumbersonions

Cucumbers and Onions

Cucumbers and Onions

Ingredients

  • 4 cucumber (thinly sliced)
  • 1 white onion (or red, thinly sliced)
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon white sugar
  • sea salt
  • pepper

Instructions

  2. Place half of the cucumbers in a large sealable container, then add half of the onions. Sprinkle with salt and pepper to taste. Repeat until cucumbers and onions are all used.
  3. Add the vinegar, water and sugar to the container, seal and shake to blend ingredients. Taste and adjust.
  4. Refrigerate at least 1 hour to blend.
© Laurie

 

Amish Macaroni Salad

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Yield: 6 servings

Amish Macaroni Salad

Amish Macaroni Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 2 cups uncooked elbow macaroni
  • 2 hard-cooked eggs, chopped
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 tablespoons dill pickle relish
  • 1 cup creamy salad dressing (e.g. Miracle Whip)
  • 1 1/2 tablespoon prepared yellow mustard
  • 1/4 cup white sugar (little less)
  • 1 3/4 teaspoons white vinegar
  • dash salt
  • 1/2 teaspoon celery seed

Instructions

  2. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
  3. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Notes

This is good!

© Laurie