Category Archives: recipes

10-minute tomato egg drop noodle soup from thewoksoflife.com/

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  • 1 serving of the noodle of your choice
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 scallion, chopped (white and green portions separated)
  • 2-3 small tomatoes, cut into bite-sized pieces ( or 12oz can of tomatoes cut up)
  • 2 ½ cups vegetable, or mushroom stock
  • 1-1.5  teaspoon soy sauce
  • 1/8 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • Salt, to taste
  • 1 egg, beaten
  • 1/2 tsp. sambal obleek

Boil a pot of water to cook the noodles according to the package instructions. Drain and transfer to a large soup bowl. Toss with a few drops of oil to keep the noodles from sticking to each other.

At the same time , heat 2 tablespoons of vegetable oil in wok or pot over medium heat. Add the garlic and the scallion whites, and cook for 30 seconds. Then add the tomatoes and stir-fry for a couple minutes, until the oil starts to turn red and the tomatoes soften.

Add the stock, soy sauce, white pepper, sesame oil, sambal oblek and salt to taste. Cover and simmer for 3 minutes, still using medium heat. Now is a good time to beat the egg in a small bowl and have it ready.

Uncover the wok/pot, turn up the heat slightly, and slowly stir in the beaten egg. Turn off the heat and pour the soup onto the cooked noodles. Top with the chopped scallion greens (you can also add chopped cilantro if you want). Serve. Easy, right?!

 

Hot Cocoa Mix, Alton Brown

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  1. 2 cups confectioners’ sugar
  2. 1 cup unsweetened cocoa powder, preferably Dutch process
  3. 2 1/2 cups nonfat dry milk powder
  4. 1 teaspoon fine-grain salt
  5. 2 teaspoons cornstarch
  6. 1 pinch (or more to taste) ground cayenne pepper*, optional
  7. Hot milk or water to serve
  1. Combine the confectioners’ sugar, cocoa powder, milk powder, salt, cornstarch and cayenne in a large airtight container. Secure the lid and shake vigorously to combine, and remember to shake prior to every extraction.
  2. To serve: Place 2 tablespoons of the mix in a mug and add about 2 fluid ounces hot water or milk. Stir to combine. Fill the mug with more hot water or milk and enjoy.
Notes
  1. * The Aztecs always added chiles to their chocolate. Even a pinch ups the flavor ante quite a bit, and as called for here certainly won’t be sensed as “heat.”
  2. No matter — this is fast, easy and will keep for a year if kept in an airtight container in a cool place.

 

Roasted Pear and Cranberry Brussels Sprouts

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  • 1/2 pound Brussels sprouts, halved
  • 1 pear, cored and cut into cubes
  • 1/2 cup finely chopped yellow onion
  • 1 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 2 lemon wedges
  • 1 tablespoon honey
  • 1/4 cup dried cranberries

Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.

In a large bowl, combine the Brussels sprouts, pears, and onion and toss to coat with the olive oil. Season with a few pinches each of salt and pepper.

Transfer to the prepared baking sheet and bake until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized, 25 to 30 minutes, stirring once halfway through cooking.

Squeeze  the lemon wedges over the pan and drizzle with the honey. Toss in the dried cranberries, mix everything well, and taste, adding another squeeze of lemon or more salt and pepper if desired. I promise this dish will not disappoint.

Almond Joy Magic Cookie Bars from www.eatcakefordinner.net/

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Cookie Crust:
1/2 c. unsalted butter, room temperature
3/4 c. light brown sugar, packed
1 tsp. vanilla
1 egg
1 c. all-purpose flour
1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers)
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. semi-sweet chocolate chips

Layers:
3/4 c. mini semi-sweet chocolate chips
1 3/4 c. shredded sweetened coconut
1/2 c. sliced almonds
about 12 oz. sweetened condensed milk (not quite one can)

Preheat oven to 350 degrees.  Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside.  For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy.  Add the vanilla and egg and mix until combined.  Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined.  Stir in the chocolate chips.  Press graham cracker dough evenly into the bottom of your prepared baking pan.  Bake for 5 minutes.

Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds.  Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips.  Remember the pan is hot and return to the oven and bake for 25-30 minutes until set (I baked mine for about 26 minutes).  Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven.

Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold).   Cut into 9-12 squares.  DO NOT cut the bars while they are still warm or the gooey filling will run all over the place.

Jenn’s Notes: I cut mine into 9 bars, but since they are pretty rich, I think 12 bars would be perfect.

Chef John’s Dutch Babies

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
  3. Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
  4. Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners’ sugar.

Taleggio-and-Roasted-Mushroom Dip from Martha

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  • 1 pound mixed mushrooms, sliced if large
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt
  • 4 ounces thinly sliced Taleggio, rind removed
  • Fresh thyme, for topping
  • Crostini, for serving

    Preheat oven to 425 degrees. Toss mushrooms with olive oil and salt on a rimmed baking sheet. Bake, tossing once, until golden, 20 to 25 minutes. Transfer mushrooms to a 6-inch ovenproof skillet. Top with Taleggio. Bake until bubbly, about 5 minutes. Top with fresh thyme. Serve with crostini.

 

Pecan Pie from 12tomatoes.com

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PIE SHELpecan-pieL

  • 1 1/4 cups flour
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, chilled, divided into 1/4″ pieces
  • 2 tablespoons vegetable shortening, frozen and cut into small pieces
  • 1 large egg white, chilled, and thoroughly mixed with ice water (about 2 tablespoons)
  • 1 large egg yolk, beaten with 1/8 teaspoon water

FILLING

  • 4 tablespoons unsalted butter, cut into 1-inch pieces
  • 1/2packed dark brown sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup maple syrup, grade B.
  • 1 tablespoon vanilla extract
  • 1 1/2 cups whole pecans, toasted, and chopped into small pieces, plus extra whole pecans for topping
  1. For crust, mix together the flour, sugar, and salt in a blender or food processor. Scatter butter and shortening over the dry ingredients and pulse until the mixture resembles a coarse cornmeal (about 15 seconds).
  2. Move the mixture to a medium bowl,and using a rubber spatula, fold the egg white mixture into the flour mixture until the dough sticks together.
  3. Shape the dough into a ball with your hands, then flatten into a 4-inch disk.
  4. Dust the dough lightly with flour, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
  5. Roll the dough out on a lightly floured surface into a 13″ circle and transfer to a 9″ pie pan.
  6. Press the dough into the corners and sides of the pan, then trim the edges of the dough to make a 1/2″ overhang. Tuck the overhanging dough under so the folded edge is flush with the rum of the pan, and crimp or flute the edges.
  7. Chill the shell in the fridge until firm (about 1 hour).
  8. Prick the sides and the bottoms of the shell with a fork and line the entire shell with aluminum foil, pressing the foil firmly against the shell, then prick the foil with a fork.
  9. Preheat the oven to 400F.
  10. Bake the shell for 15 minutes, pressing down on the crust midway through the baking to flatten any puffing.
  11. Remove the foil after 15 minutes, and bake another 10 minutes until the bottom begins to color. Remove from the oven, and brush the sides and bottom with egg yolk, and return to the oven for about another minute until the yolk glazes over.
  12. Remove from oven and let cool while preparing the filling. Lower the oven temperature down to 275F.
  13. While the oven cools, set up a small pot of boiling water, and melt the butter for the filling in a large, microwave safe bowl.
  14. Mix in sugar and salt until the butter is absorbed.
  15. Beat in eggs, then maple syrup and vanilla extract, and rest the bowl over the boiling water, stirring until the mixture is shiny and warm to the touch.
  16. Remove the mixture from the heat and stir in the chopped pecans.
  17. Press the pecan mixture into the warm shell, then bake in the oven for 30 minutes. After 30 minutes, press the unchopped pecans into the top of the pie with a spatula, then bake for another 30 minutes.
  18. Let the pie cool after baking for at least 4 hours.
  19. Serve the pie with whipped cream or ice cream.

 

General Tso’s Chicken

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General Tso's Tofu, by thewoksoflife.comFor the tofu:

  • 1½ tablespoons honey
  • 2 teaspoons Louisiana hot sauce, such as Crystal
  • 1 block of regular or firm tofu, drained, pat dry, and cut into 1-inch squares
  • 1 ½ tablespoons sesame seeds
  • 2 to 3 tablespoons cornstarch (depending on how wet the tofu is)
  • ⅓ cup peanut or canola oil, for shallow frying

For the rest of the dish:

  • ½ teaspoon minced ginger
  • 2 cloves minced garlic
  • 7 whole dried Chinese red chili peppers (optional)
  • ½ of a red bell pepper, cut into large pieces
  • ½ tablespoon Shaoxing wine
  • 1 cup water or vegetable stock
  • 2 cups broccoli florets
  • 1½ tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons rice vinegar
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • ½ teaspoon sesame oil
  • 1½ tablespoons cornstarch, mixed with 1 tablespoon water

Mix the honey and Louisiana hot sauce in a bowl until well combined. Add the tofu to the bowl, and toss together gently with a spatula until the tofu is well-coated.

Next, sprinkle the sesame seeds over the tofu, and toss until evenly distributed.

Next, sprinkle the cornstarch over the tofu until lightly coated. If the tofu is still too wet, add a little more cornstarch.

Heat 1/3 cup oil in a medium-sized frying pan (we like to use a cast iron skillet) until the oil is about 350F, or when a bamboo chopstick bubbles when inserted into the oil. If you want to make the tofu frying easier, use more oil to achieve a deep fry.

Carefully place the tofu pieces into the pan, ensuring that the pieces are not touching, and let fry for about 2 minutes.

Turn them over to continue frying on the other side. Work quickly and turn the heat down if you need more time for turning, or if you see they are starting to burn. Continue to cook the tofu until a nice crust is formed, and they turn golden brown (about 4-5 minutes time in total). Transfer the tofu pieces to a sheet pan with a slotted spoon.

Heat your wok over medium heat, and add 1 tablespoon of the oil left from tofu-frying, and add the ginger. After 10 seconds, add the garlic and the whole dried chili peppers, and stir for 15 seconds.

Next, stir in  the red bell peppers and Shaoxing wine.

Now add the water or vegetable stock, and let the mixture come up to a boil. Add the broccoli florets.

Immediately add the soy sauces, rice vinegar, salt, sugar, and sesame oil. Let the mixture come up to a boil. Immediately add the cornstarch mixture slowly while stirring.

The sauce should be thick enough to coat a spoon. Feel free to add more or less of the cornstarch mixture depending on how thick you like your sauce, but give it 30 seconds to 1 minute between additions, as it does take some time for the sauce to thicken.

Toss in your fried tofu and give everything a quick stir to make sure the tofu is coated.  And serve with steamed rice!

Bang bang shrimp pasta

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  • 8 ounces medium shrimp, peeled and deveined
  • 8 ounces spaghetti
  • 1 tablespoon olive oil
  • 2-3 cloves garlic, minced
  • 1/2 teaspoon smoked paprika, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE

  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 2 cloves garlic, pressed
  • Juice of 1/2 lime, or more, to taste
  • 1/4 teaspoon Sriracha, or more to taste
  • Pinch of crushed red pepper flakes
  1. To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  4. Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
  5. In a large bowl, combine pasta, shrimp and mayonnaise mixture.
  6. Serve immediately, garnished with parsley.

 

Blueberry Breakfast Pudding Vivian Howard

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  • 14 ounces sourdough bread (crusts trimmed, if desired), cut into 1-inch cubes (6 cups)
  • 2 1/2 cups fresh or frozen blueberries
  • Finely grated zest of 1 lemon
  • 2 cups whole or low-fat milk
  • 1/2 cup heavy cream
  • 4 medium eggs (may substitute 3 large eggs)
  • 1/2 cup sugar, plus 1/3 cup for sprinkling
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon freshly grated nutmeg

Grease a 9-by-13-inch baking dish with cooking oil spray.

Toss together the bread cubes, blueberries, rosemary and lemon zest in a mixing bowl. Spread in the baking dish.

Whisk together the milk, heavy cream, eggs, 1/2 cup of the sugar, the vanilla extract and salt in the same bowl you just used, until well blended. Pour over the mixture in the baking dish and stir gently to moisten all the bread cubes. Cover and refrigerate for at least 1 hour and up to overnight.

Preheat the oven to 350 degrees.

Stir together the remaining 1/3 cup of sugar and the nutmeg in a bowl, then sprinkle that mixture over the bread pudding. Bake for 1 hour or until nicely browned.

Serve warm.