Recipes

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Stir-Fried Yard-Long Beans with Ginger and Garlic

Stir-Fried Yard-Long Beans with Ginger and Garlic

Ingredients

  • 2 tablespoons peanut oil

  • 1 pound yard-long beans or green beans, trimmed and cut to the desired length

  • 1 tablespoon minced peeled fresh ginger

  • 2 teaspoons minced fresh garlic

  • 1/4 teaspoon salt

  • 3 to 4 tablespoons stock or water

Directions

  • Heat a wok over high heat for 30 seconds. Add green beans, ginger, garlic and salt.
  • Stir-fry until the beans are bright green, 5 to 6 minutes. Do not allow the garlic to burn.
  • Add stock or water. Cover and simmer gently until the beans are tender, about 8 to 10 minutes.

Notes

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Basic Turkey Burgers

Basic Turkey Burgers

Ingredients

  • 1 lb. ground turkey

  • 1 large egg, beaten to blend

  • 2 cloves garlic, finely chopped

  • 2 tbsp. chopped fresh parsley

  • 1 tbsp. Worcestershire sauce

  • 2 tbsp panko breadcrumbs

  • Kosher salt

  • Freshly ground black pepper

  • 1 tbsp. extra-virgin olive oil

  • Hamburger buns, lettuce, sliced tomatoes, and/or mayonnaise, for serving

Directions

  • In a large bowl, mix turkey, egg, garlic, parsley, breadcrumbs and Worcestershire sauce; season with salt and pepper. Using your hands, form mixture into 4 flat patties.
  • In a medium skillet over medium heat, heat oil. Add patties and cook, turning once, until golden brown and cooked through, about 5 minutes per side. Serve on buns with desired toppings.
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Dijon Roasted Potatoes

Dijon Roasted Potatoes

Ingredients

  • 3 pounds small redskin potatoes halved and quartered if large

  • 2 medium yellow onions chopped

  • 3 tablespoons garlic infused olive oil

  • 2½ tablespoons country-style Dijon mustard

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon kosher salt

  • freshly ground black pepper to taste

Directions

  • Preheat your oven to 425°. Line a rimmed sheet pan with parchment paper.
  • In a large bowl, measure and add in the olive oil, dijon and kosher salt. Whisk to combine.
  • Add in the potatoes and onions. Toss to coat.
  • Spread the potatoes and onions evenly on the sheet pan. Roast on the middle rack of your preheated oven for 30 to 35 minutes. Rotate the pan halfway through. DO NOT STIR OR FLIP.
  • Once crispy, golden brown and easily pierced by a fork, season with more kosher salt (to taste), lots of freshly ground black pepper and the chopped fresh parsley.
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Mongolian Beef

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

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

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

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

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

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

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