Author: Lia Fireheart

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Mongolian Beef

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Mongolian Beef

Ingredients

  • 1 1/2 lbs skirt steak or flank steak

  • 2 tbsp olive oil

  • 2 garlic cloves minced

  • 1 cup chopped onion

  • 1 cup chopped red bell pepper

  • 1/2 cup fresh orange juice

  • 1/4 cup soy sauce

  • 1/4 cup brown sugar

  • 1 tbsp hoisin sauce

  • 1 tbsp rice wine vinegar

  • 1 tbsp minced fresh ginger

  • 1 tbsp mirin/sweet rice wine

  • 1 tsp chili garlic sauce

  • 1 tsp fish sauce

  • 1/2 tsp sesame oil

  • 1 tbsp cornstarch

  • 1 cup chopped green onions

  • sesame seeds

Directions

  • In medium bowl, whisk together the orange juice, soy sauce, brown sugar, hoisin sauce, rice wine, ginger, miring, chili garlic sauce, fish sauce, cornstarch and sesame oil. Set aside.
  • Slice the steak into 1/4 inch wide strips by cutting across the grain. Season with salt and pepper. Set aside.
  • Place a high sided skillet or wok over medium heat. Add the olive oil and garlic. Cook the garlic for 1 minute or until fragrant. Remove the garlic from the pan and reserve.
  • Add the steak to the pan and cook for 2-3 minutes or until brown on all sides. Transfer the steak to a plate and keep warm.
  • Add the onion to the pan, cook for 2 minutes. Stir in the bell pepper, cook for an additional 1-2 minutes,
  • Add the beef to the vegetables. Stir to combine.
  • Pour the sauce over the beef stir fry and toss to combine. Cook for an additional 2-3 minutes tossing a few times to allow the sauce to thicken and caramelize.
  • To serve, top the stir fry with sliced green onions and toasted sesame seeds, if desired.
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Funfetti Cookies

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Funfetti Cookies

Ingredients

  • 3/4 cup unsalted butter, room temperature

  • 1 1/2 cups granulated sugar

  • 1 large egg, room temperature

  • 1 Tablespoon vanilla extract

  • 2 cups all purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 cup rainbow sprinkles

Directions

  • Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
  • In a stand mixer fit with the whisk attachment, beat the butter and sugar together until light and fluffy, about 3 minutes.
  • Use a rubber spatula to scrape down the sides of the bowl, adding the egg and the vanilla extract. Beat until light and fluffy and pale in color.
  • Add the flour, baking powder, baking soda, and salt and beat until just combined and no streaks of flour remain. Do not overmix. Add the sprinkles and turn the mixer on quickly to distribute the sprinkles. Try not to mix the dough much or this will cause the sprinkles to break.
  • Use a 1 ounce cookie scoop to scoop the dough into 1 inch balls, dropping them onto your cookie sheet about 2 inches apart. Bake for 11 minutes or until the cookies are just set on the edges, but still very gooey in the middle. This will keep your cookies super soft. Allow the cookies to cool for 10 minutes before transferring to a cooling rack. Enjoy!
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Homemade Gummy Candy

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Homemade Gummy Candy

Ingredients

  • 8 ounces granulated sugar

  • 3 Tablespoons sorbitol

  • 8 ounces corn syrup glucose, honey or golden syrup can be subbed

  • 6 ounces cool water fruit juice, wine or vodka can be subbed

  • 44 grams KNOX gelatin about 6 packets

  • 2 teaspoons citric acid leave out if you’re using alcohol

  • 1 ½ teaspoon candy flavoring

Directions

  • Combine gelatin, and water (or flavored liquid) in a heatproof container. Stir gently to combine. Let sit for 5 minutes to give your gelatin time to bloom.
  • Combine together the corn syrup, sugar, and sorbitol in a medium saucepan. Stir gently to combine. Bring to a simmer over medium-high heat.
  • Once simmering, wash down the sides of the pan with water using a clean pastry brush to make sure any stray grains of sugar is dissolved fully.
  • Remove the mixture from the heat and stir in your citric acid and gelatin mixture with a spatula until gelatin is melted.
  • Let the mixture sit for 10 minutes and allow the mixture to clear and foam to collect at the top. After 10 minutes the foam should be able to be easily scooped off the surface with a spoon.
  • Divide your mixture by straining the liquid into three bowls and add in any coloring or candy flavorings that you want.
  • Spray your molds lightly with some oil and wipe out the excess. Pour your mixture into your molds.
  • Let your gummy bears chill in the fridge for 6 hours until the bears are set but 24 hours is best. Once they are set they can be stored at room temperature.

Notes

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Almond Milk Pancakes

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Almond Milk Pancakes

Ingredients

  • 2 cups all-purpose flour

  • 2 tablespoons granulated sugar

  • 4 teaspoons baking powder

  • ½ teaspoon salt

  • 1 large egg

  • 1 ⅔ cups almond milk unsweetened

  • ¼ cup oil vegetable, or canola

  • 2 teaspoons vanilla extract

Directions

  • Mix together flour, sugar, baking powder, and salt in a large bowl. Make a well in the center.
  • Crack an egg into the well. Use a fork to scramble the egg.
  • Add almond milk, oil, and vanilla extract into the well. Mix the ingredients together. It’s okay if there are a few lumps.
  • Heat a nonstick pan over medium heat and spray with nonstick spray. I like to do a small test pancake first to make sure the skillet is ready. Once the pan is hot, pour about ¼ cup of batter onto the pan. When you see a lot of bubbles pop up on the surface, flip the pancake with a spatula and cook until golden.
  • Repeat with the remaining batter.

Notes

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Maple Cream

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Maple Cream

Ingredients

  • 2 cups grade A maple syrup

  • 1/4 tsp butter

Directions

  • Put the syrup and the butter in a medium, high sided saucepan. Clip a reliable candy thermometer on the side of the pan, or have a digital thermometer ready.
  • Prepare a bowl of ice to cool down the pan later. I just put some ice in my sink with a little water.
  • Heat the syrup over medium heat until it reaches 235F. This will take in the range of 10 minutes. Do not stir, just let it boil. Be careful to catch the mixture just as it hits 235F. If you let it heat much higher you will wind up with maple candy.
  • When the syrup has reached 235F, take it off the heat and set it in the ice or ice water to cool to about 100F. This doesn’t take long, so be alert.
  • Once the syrup has cooled, remove the pan from the ice and take a wooden spoon and start stirring.. You don’t have to stir furiously, just stir briskly as if you were making cookie batter or something. Just keep steadily stirring the thick syrup and eventually it will start to lighten in color, and then it will magically thicken into a spreadable consistency, like peanut butter. This can take anywhere from 10 to 30 minutes, so don’t get discouraged. Switch arms, pass it off to another stirrer, but keep at it. When the mixture has thickened, immediately pour it into a jar.
  • Store the maple cream in the refrigerator, it will keep a long time, like maple syrup does.
  • Makes 1 cup.

Notes

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Sausage Potato Hash

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Sausage Potato Hash

Ingredients

  • 2 tablespoon olive oil

  • 3 large potatoes (peeled and cubed)

  • ½ teaspoon salt (or to taste)

  • ¼ teaspoon pepper (or to taste)

  • 1 small onion (chopped)

  • ¾ pound Italian sausage (mild, casings removed (3 links))

  • ½ red bell pepper (chopped)

  • ½ green bell pepper (chopped)

  • 3 cloves garlic (minced)

  • ¼ teaspoon red pepper flakes

Directions

  • Add the olive oil to a large skillet and heat over medium heat. Add the cubed potatoes, season with salt and pepper and cook for 7 to 10 minutes, until they’re about half way cooked through, stirring occasionally.
  • Add the onion and cook for another 3 minutes, stirring occasionally.
  • Add the sausage, bell peppers, garlic and red pepper flakes to the skillet and stir. Reduce the heat, and continue cooking until potatoes are cooked through, another 10 minutes. You can also cover the skillet, this will cook the potatoes a bit faster.
  • Taste for seasoning and adjust with salt and pepper if needed. Serve with fried eggs.

Notes

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Easy Kettle Corn

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Easy Kettle Corn

Ingredients

  • 2 tablespoons vegetable oil or cooking oil of your choice

  • 1/4 cup popcorn kernels

  • 2 tablespoons (25g) granulated sugar

  • 1/4 teaspoon salt

Directions

  • Set a large bowl on the counter to pour your popped kettle corn into.*
  • To a large heavy-bottomed pot (with a lid) add oil and 3 kernels of popcorn. Cover and heat over medium-high heat (medium if your stove runs hot) until you hear all 3 kernels pop.
  • Add the rest of your popcorn and shake the pan for a few seconds to coat the kernels. Pour sugar and salt directly over the popcorn. Cover and shake for 3 seconds, rest for 3 seconds, repeat, until popcorn begins to pop steadily.
  • Once that starts, shake pan mostly continuously, pausing occasionally to listen for breaks in popping. Once there is about a 2 second break between pops, pull from heat. Transfer popcorn immediately to your bowl.
  • Allow to cool for a couple of minutes (sugar will be VERY hot) before eating. Keep an eye out for unpopped kernels as you eat, and enjoy.

Notes

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Lactose Free King Cake

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Lactose Free King Cake

Ingredients

  • Dough

  • 1 cup almond milk

  • ¼ cup salted butter

  • 1 ½ teaspoon salt

  • ⅔ cup warm water

  • ½ cup granulated sugar, divided

  • 1 Tablespoon active dry yeast

  • 2 large eggs, beaten

  • 2 teaspoons vanilla extract

  • 5 to 5 ½ cups all-purpose flour spooned & leveled (705g to 776g)

  • Cinnamon Filling

  • ⅔ cup brown sugar

  • ⅓ cup granulated sugar

  • ½ cup all-purpose flour (68g)

  • 2 teaspoons ground cinnamon

  • 4 tablespoons salted butter, melted

  • Frosting

  • 2 cups powdered sugar

  • 3 Tablespoons almond milk

  • 1 Tablespoon salted butter, melted

  • 1 teaspoon vanilla extract

Directions

  • Dough
  • Heat milk and butter for 60-90 seconds in a microwave safe bowl. Add the salt, then set aside to cool until just warm (about 120° to 130°F).
  • In a separate bowl, combine the warm water, about 1 tablespoon of the sugar, and the yeast. Stir, then let it sit for 5-10 minutes until the yeast is foamy.
  • Once the yeast is foamy, add the milk and butter, the remaining sugar, eggs, vanilla, and 1 cup of the flour. Mix well, then continue adding flour while kneading with the dough hook attachment, 1 cup at a time. Only add the additional ½ cup of flour if the dough is really sticky.* Knead for 5 minutes on medium speed or 8-10 minutes by hand to create a very soft dough that starts coming away from the sides of the bowl.
  • Turn out the dough onto a floured surface and knead a few times by hand until a smooth, round ball forms. Clean and lightly oil the bowl, then return the dough to the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours until doubled in size.
  • Filling
  • For the cinnamon filling, combine the brown sugar, granulated sugar, flour, cinnamon and butter, mixing to combine. Set aside.
  • Assembly
  • Line two baking sheets with parchment paper and set aside.
  • Once the dough has doubled in size, punch it down and divide in half. (Remember, this recipe makes TWO king cakes). Roll out one half of the dough into a large rectangle on a lightly floured surface, roughly 10×16-inches. Use a pizza cutter to divide the dough in half lengthwise to create two long rectangles.
  • Crumble the cinnamon filling evenly over the dough and roll up into two long cylinders, just like when making cinnamon rolls. Twist the two logs together into a rope braid, then transfer to the prepared baking sheet, shaping into an oval and pinching the ends together. Repeat with the remaining dough and filling. Cover lightly with plastic wrap and let rise for 30-45 minutes until puffy.
  • Preheat oven to 350°F while the king cake is rising. Bake for 25-30 minutes until golden brown and baked through. The cake should be done when it reaches 190° to 195°F on a digital thermometer inserted into the center of each loaf. Remove from oven and cool completely before frosting.
  • Frosting
  • Beat the powdered sugar, milk, butter, and vanilla in a medium bowl until smooth. The frosting should be pourable but thick.
  • Stick a plastic baby figurine into each cake, pushing it down in to hide it. Drizzle the frosting over both king cakes, spreading it with a spatula if needed for good coverage. Sprinkle with the purple, green, and gold sugar while the frosting is still wet before it has a chance to set.
  • Slice and serve. Whoever gets the slice with the baby gets to be king or queen for the day!

Notes

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Pop Rocks

I cannot recommend this recipe but I am leaving it here for posterity. There was no popping sensation and the citric acid made it very very sour. In my opinion the flavor was way out of balance. Sad, but I would suggest everyone put this down to a failed science experiment.

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Pop Rocks

Ingredients

  • 3 tablespoons confectioners’ sugar

  • 1½ teaspoons baking soda

  • ¼ cup plus 2 teaspoons citric acid, divided

  • 2 cups granulated sugar

  • ⅓ cup corn syrup

  • ⅓ cup water

  • Gel or liquid food coloring (your choice of color)

Directions

  • Thoroughly coat the bottom of a rimmed baking sheet with the confectioners’ sugar.
  • Combine the baking soda and ¼ cup of the citric acid in a small bowl, and mix gently to combine. Set aside.
  • Clip your candy thermometer to the side of a large, heavy-bottomed saucepan, or have your instant-read thermometer ready. Place the sugar, honey and water in the pan. Stir to combine. Place the mixture over medium heat.
  • The mixture will progress from quite sandy to liquid to vigorously bubbling. Once it starts bubbling, begin monitoring the temperature closely. When the mixture reaches between 295 and 300 F, remove from heat. Pro Tip: If at any point you notice granules of sugar sticking to the sides of the pan, brush them down with a slightly wet pastry brush.
  • Immediately stir in the baking soda and citric acid mixture and the food coloring. Whisk until everything is combined. Work quickly, as the candy will begin to set rapidly.
  • Pour the candy onto your prepared baking sheet and try to coat the sheet evenly. Sprinkle the top of the candy with the remaining citric acid right after spreading. (It won’t stick once the candy sets.) Good to Know: Don’t worry if your candy layer looks uneven or ugly in the pan, or appears speckled by spots of sugar or citric acid. You will literally be crushing it in the next step, so the visual appeal isn’t too important at this point.
  • The candy will set rather quickly, between 20 minutes and an hour depending on the heat and humidity in your kitchen. Break off a corner; if it’s brittle and breaks easily, you’re ready to move on to the next step.
  • Break the candy into large shards to make it easier to handle, then transfer it to a large freezer bag or divide it between two bags. Force out any extra air and seal the bag(s). Gently roll a rolling pin over the candy mixture to crush it.
  • Store in airtight containers at room temperature, away from direct sunlight.
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Minestrone Soup

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Minestrone Soup

Ingredients

  • 15 ounce can white beans (drained, rinsed (cannellini beans or navy beans))

  • 32 oz container reduced sodium chicken broth (or vegetable broth for vegan)

  • 2 teaspoons olive oil

  • 1/2 cup chopped onion

  • 1 cup diced carrots

  • 1/2 cup diced celery

  • 2 garlic cloves (minced)

  • 28 oz can petite diced tomatoes

  • 1 fresh rosemary sprig

  • 2 bay leaves

  • 2 tbsp chopped fresh basil

  • 1/4 cup chopped fresh Italian parsley

  • 1/2 tsp kosher salt

  • fresh black pepper

  • 1 medium zucchini (about 8 oz each, diced)

  • 2 cups spinach (chopped fresh, if frozen defrosted)

  • 2 cups cooked small pasta such as ditalini or orzo (al dente (or gluten-free pasta)*)

  • extra parmesan cheese for garnish (optional)

Directions

  • Heat oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion, garlic and stir, saute until tender and fragrant, about 15 minutes.
  • Add the broth, tomatoes, beans, salt and pepper. Add the rosemary, bay leaves, basil and parsley, bring to a boil, then cover and cook on low 40 minutes.
  • Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
  • Remove the bay leaves, rosemary sprig, Parmesan rind and season to taste with salt and black pepper.
  • Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Notes