Heat the oil in a medium pot over medium heat. Stir in the onion and cook, stirring occasionally, until fragrant (about 3 minutes). Add the garlic and cook until fragrant, 1-2 minutes.
Add the carrot and celery and cook, stirring occasionally, until golden (about 10 minutes).
Add the tomatoes and bay leaves. Rinse the tomato cans with 2 cups of water and add that as well. Bring everything to a boil. Add the basil.
Season lightly with salt and crushed red pepper. Lower the heat so the sauce is at a lively simmer, and cook, stirring occasionally, until thickened, about 45 minutes.
Remove the bay leaves. Taste, and season with more salt and red pepper to taste. Serve!
We were renting an AirBnB and I wanted something delicious but easy peasy and super tasty. For some protein, we picked up the Spicy Jalapeño Chicken Sausage. I recommend coating the pasta in the sauce, rather than just topping with it. Don’t be afraid to garnish with parmesan cheese and more fresh basil as the mood strikes! The photo shows a leftover overloaded potato skin which reheated well in the oven.
Preheat oven. I left it at the same temperature as the chicken stew.
Cut the French stick in half. Then cut the bread almost all the way through into 2cm / 4/5″ thick slices.
Mix together the butter, garlic, salt and parsley. Taste to see if it’s salty / garlicky enough for your taste.
Smear garlic butter over cut side of bread.
Bake for 15 minutes until the crust is crispy (check through foil).
I wanted a Dutch oven for a long time, and my sister Jennifer recommended the affordable Lodge cast iron 6 quart. She also recommended this chef’s blog! This came out super tasty — and every reheated leftover tasted better and better. HIGHLY recommend. Perfect for cold winter’s days to heat up your whole apartment.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving. (I might revise and post a different soft boiled egg direction because ours came out hard boiled!)
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger and scallions whites, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth, mushrooms, soy sauce (and seasonings) and 3 cups water.
Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes. (I used different noodles, which got sticky! Flavor still amazing though.)
Stir in bok choy, Narutomaki (wish I had, got Vietnamese hot pot pork balls instead), carrot and scallions until the greens begins to wilt, about 2 minutes.
Serve immediately, garnished with eggs.
This was perfect for a cold winter’s meal. I wanted to use these fresh Chinese noodles I had, but they might have been not the most suitable. I will use real yakisoba noodles next time — Sun Noodles’ Shoyu and Miso flavors are good! Other classic ramen toppings I really love: Chāshū (sliced barbecued or braised pork), Seasoned Soy soft-boiled egg (“Ajitsuke Tamago“), Bean sprouts, Menma (lactate-fermented bamboo shoots), Kakuni (braised pork cubes or squares), Kikurage (wood ear mushroom), Nori (dried seaweed), Kamaboko (formed fish paste, only the pink and white spiral is called narutomaki), Corn, Butter, and Wakame (a different type of seaweed). Wiki I also grew my own oyster mushrooms — a gift from a friend for my classroom (pre-pandemic).
Next time for the eggs, I will 1) leave the eggs in the fridge until the water is boiling and 2) Prepare an ice water bath and 3) marinate them in soy sauce-sugar-mirin-sake for 2 days.
2-3 medium yellow potatoes, unpeeled and sliced into 3/4″ to 1″ thick pieces
1 large onion, coarsely chopped
2 carrots, sliced into 1/2″ thick rounds
4 cloves of garlic, finely chopped
1 large zucchini, sliced into 3/4″ thick rounds
2 red, yellow or orange bell peppers, cut into 1″ pieces
1.5 Tbsp garlic salt, or to taste
Freshly grated black pepper, to taste
1 teaspoon dried rosemary, crushed, divided
1/2 teaspoon paprika
2 tbsp. Canola or olive oil
4 skin-on chicken thighs
Preheat oven to 425° F. In a large bowl, combine potatoes, carrots, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat.
In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over potatoes and carrots. Transfer to a Dutch oven or baking pan coated with olive oil, roast uncovered at 450˚F for 10 minutes. The chicken will roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35-40 minutes total).
Combine the zucchini, bell peppers, and 1/2 the garlic. Season with salt and pepper to taste. Remove roasting pans from the oven and quickly place the rest of the vegetables evenly over the top. Return to the oven and roast an additional 20-25 minutes or until potatoes and carrots are tender and easily pierced with a fork.
Remove chicken to a serving platter; keep warm. Roast until vegetables are tender, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
I had the vegetables I wanted for my classic vegetable soup dish, but no pot or Dutch oven big enough to hand blend it. So I thought to try out the glass Pyrex baking pan I just acquired and bake some this cold weekend for dinner. The vegetables (especially the potatoes) took a decent extra time to cook through, but the Staub Enameled Cast Iron Fry Pan cooked considerably more than the Pyrex Glass Baking Dish. THIS TASTES SO GOOD.. I never got tired of reheating leftovers. In fact, it tasted better each time.
Recipe courtesy of my co-worker, Ms. Carchichabla and the blog Isabel Eats
2 plum tomatoes, diced
2 garlic cloves, minced
small onion, chopped
1 packet Goya Sazón Seasoning with Azafrán
1/2 tsp. cumin
6 cups chicken/vegetable broth
vegetables (e.g. celery, carrots, cauliflower, potato, bell pepper)
8 oz. fideo pasta
black beans, cooked (we used canned)
garnish: lime and cilantro, Mexican Queso Fresco and diced avocado. (optional)
Cut up two plum tomatoes, 2 garlic cloves, little bit of onion and sautée until soup-like. We also added diced jalapeño pepper (I recommend removing the seeds as much as possible), but you can also add red pepper flakes.
Add a packet of Goya Sazón con Azafrán.
Add 3 – 4 cups of water (or broth) to boil.
Then, put in the veggies — we used celery, carrots, potato, and turnip.
To make the fideo, which is the (bow tie) pasta, you’re going to toast it in a pan in olive oil. Don’t toast it too much or it will burn, just toast it till gets to a tannish-yellow color.
After putting the fideo in the soup along with the veggies, add the beans. (The beans should already have been cooked before!) Add some salt, rosemary, a pinch of thyme.
Let it cook for 15-20 minutes or whenever you feel it’s ready. Taste. Add some salt if necessary. Garnish with cilantro, etc.
It’s a perfect meal for the fall/winter weather. Additional soup ingredients can include vegetables such as bell pepper, onion and garlic, tomatoes, tomato sauce, chicken, chili peppers, vegetable oil, salt and pepper. I quite liked my second attempt too, with canned tomatoes!
2 cups cooked Japanese short-grain rice (preferably day-old cold rice)
⅛ tsp white pepper powder
freshly ground black pepper
1 tsp soy sauce
Cut shrimp into ½ inch (1.3 cm) pieces.
Cut iceberg lettuce and scallion into small pieces.
Gently whisk the egg in a small bowl.
Heat wok until surface almost smoking, add the oil and spread it around till it coats the surface evenly. Add the egg and cook over high heat. The egg will not stick to the pan as long as you put enough oil. Quickly mix it with a spatula and when it’s 80% cooked, take it out and put on a plate.
In the same wok, add shrimp and then sake and salt. Cook until shrimp change color outside. The inside doesn’t have to be cooked through at this time. Take shrimp out onto the plate.
Add sesame oil and cook scallion, stir until nicely coated with oil.
Add the rice and break up the chunks of rice. Toss the wok and mix well together.
When rice is coated with oil, put the egg and shrimp back in the wok again and toss all together. Add lettuce, white pepper, freshly ground black pepper, and soy sauce. Toss the wok frequently and mix it all together. Serve immediately.
But just in case anyone forgets, limit your seafood intake (if you’re concerned about mercury, by all means), because of this: Will the ocean ever run out of fish? I’m a huge fan of TedEd videos, especially in education. Feel free to sub with chicken, or tofu instead, just make sure to marinate the chicken well ahead of time (salt and pepper, minimum), or fry the tofu. Consumer decision has huge influence on overfishing practices. I used 1/4 lb. of “sustainably farmed” shrimp (although Thai — carbon footprint) from Whole Foods, used 2 eggs instead of just one, and subbed the sake with Shaoxing rice wine. Probably could have used 2-3 lettuce leaves for more veg.
I was enlightened! And this seemed like a great way to use up more blueberries as well. The end result was a moist, fruity cake with tons of blueberry flavor! My streusel could have used a bit more finessing…. but that is a story for another day!
In a large bowl, cream sugar, butter, egg & lemon zest until fluffy.
In a separate bowl combine flour, baking powder, and salt. Add to sugar mixture, alternating with milk mixing just until combined.
Toss blueberries with 1 tablespoon flour. Fold into batter and spread in prepared pan.
Combine all topping ingredients in a small bowl until crumbly. Sprinkle over batter and bake 40-45 minutes or until a toothpick comes out clean.
The cake came out deliciously moist and fluffy and full of flavor! It was a hit with the kids. The only hiccup that I ran into was that for the streusel topping, I actually ran out of white sugar! So I ended up using just brown sugar and I think that it didn’t work out that well, ha! It came out looking more like sand rather than nice crumbly topping. But live and learn and bake a buckle for another day!
Husband: “Look, it says if you pick more than 10 lbs then the price goes down!”
Me: “But its only 5 cents less per pound….”
Husband: “What a great deal!”
And thus, we were awash in a sea of bountiful blueberries, with the hefty savings of 55 cents. But it wasn’t a horrible hardship, since blueberries are sweet, full of antioxidants, and are great to snack on in their perfectly natural berry form and are also delicious in baked goods! So really… a win-win all around!
Adorable kitten picture as a bonus. Such a sweet little black kitty!
To deal with the influx of berries, let the baking commence! The first recipe I tried was this Lemon Blueberry Biscuits recipe – it was a big hit! Tender, flaky, and bursting with fresh flavor. Also, simple enough that my 3.5 year old was able to assist, always a plus!
Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk yogurt, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake 15-18 minutes or until light brown.
In a small bowl, combine glaze ingredients; stir until smooth. Drizzle over warm biscuits.
The original recipe called for lemon yogurt, which I did not have so I substituted Greek vanilla yogurt. Even without the lemon yogurt, the biscuits still had a fresh lemon flavor from the lemon zest and also the lemon glaze, but I imagine that the citrusy flavor would be even more pronounced if you used lemon yogurt! Blueberries and lemons pair wonderfully together with their sweet and tart flavors.
Hope you enjoy this delicious summery treat that captures some delicious flavors of the season!