pork belly stew

 

Chinese Braised Pork Belly

Servings 6 servings

Prep: 10minutes mins

Cook: 50minutes mins

Total: 1hour hr

5 from 7 votes

A classic home cooked Asian dish. Lean pork belly and red Idaho® potatoes cooked in a savory sweet soy based herb sauce until tender and soft. Served with rice for the ultimate comfort food meal!

ByAuthor: MinShien

Ingredients

 

• ▢1 tbsp vegetable oil
• ▢2 lbs lean pork belly sliced
• ▢1/4 cup soy sauce
• ▢1/8 cup dark soy sauce
• ▢3 tbsp brown sugar
• ▢3/4 cup rice wine
• ▢1/2 tsp five spice powder
• ▢4 cloves garlic
• ▢1 3/4 cups water more if needed
• ▢5-6 red Idaho® potatoes cubed

Instructions

 

• Heat Dutch oven or pot with vegetable oil under medium high heat. Add sliced pork belly. Sear on both sides for a few minutes.
• Add soy sauce, dark soy sauce, brown sugar, rice wine, five spice powder, garlic, water, and red Idaho® potatoes. Add more water if needed to submerge at least 4/5 of the items. Bring to a boil.
• Lower heat to medium low, cover and cook for 50 minutes. Check halfway through, stir, and add more water if the liquid is drying out.
• Remove from heat.
• Serve with rice and enjoy!

Notes

Depending on the pot/Dutch oven you are using, you may or may not need more than 1 ¾ cups of water. When I make this in my Dutch oven, I only need 1 ¾ cups of water. Every appliance and stove top are different, so adjust the water accordingly! Note that water will evaporate as it cooks. The final dish should not be soup-y, but should still have a little bit of sauce.

Nutrition

Calories: 1003kcal | Carbohydrates: 37g | Protein: 19g | Fat: 83g | Saturated Fat: 31g | Cholesterol: 109mg | Sodium: 896mg | Potassium: 1146mg | Fiber: 3g | Sugar: 8g | Vitamin A: 29IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 3mg

pancakes

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Equipment

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Fluffy Homemade Pancakes

Prep Time: 10minutes mins

Cook Time: 10minutes mins

Total Time: 20minutes mins

Serves 4

Say goodbye to store-bought pancake mix—these homemade pancakes are easy to make from scratch! They're thick, fluffy, and delicious. My family loves them with butter, maple syrup, and fresh fruit.

Ingredients

• 1½ cups all-purpose flour, spooned and leveled
• 2 tablespoons cane sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 1¼ cups milk, plus more as needed
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly, or neutral oil, plus more for the pan
• Maple syrup, for serving

Instructions

• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the milk, egg, and melted butter.
• Add the wet ingredients to the dry ingredients and mix until just combined. A few lumps are ok. If the batter is very thick, add milk, 1 tablespoon at a time, to loosen it slightly.
• Heat a nonstick skillet over medium-low heat and brush lightly with butter or oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook for 1 to 2 minutes per side, or until the pancakes are puffed, golden brown, and cooked through in the middle. Turn the heat to low as needed so that the middles cook through without burning the outsides.
• Serve with maple syrup.

Find it online at https://www.loveandlemons.com/pancakes-recipe/

fish en papillote

 425 12-15 min

labneh

 1 c greek yogurt

heaping 1/4 t sea salt

let drain through cheesecloth

Rice cooker recipes

 2 c rice with water

MANDU rice

2 T soy

1 T sesame

s+p

clove crushed garlic

green onion or regular onion .25c?

10 frozen mandu

Salmon

150g salmon (< .5 lb)

1/2 onion

1 carrot

maybe greens?

2 t miso

2 t maple syrup

2 t rice vinegar

Beef curry

0.5 lb ground beef or small beef cubes

4 blocks curry chopped

potato

carrot

onion

spicy chicken

cut spicy marinated thighs into pieces

greens- bok choi, pea, whatever

onion

Carla Lalli Daddy pasta

Anyone can be a daddy, and everyone likes pasta. RECIPE Daddy Pasta 4 Servings 1 pound pasta, any shape Kosher salt; freshly ground pepper 1 cup finely grated Parmigiano, plus more for serving 3 large egg yolks ¼ cup extra-virgin olive oil ¼ cup (2 ounces) unsalted butter, at room temperature Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 3 minutes less than the time indicated on the package. While the pasta is cooking, whisk together 1 cup Parm and the egg yolks in a medium bowl; season generously with salt and pepper. When the pasta is about halfway done, slowly whisk about 1 cup of pasta cooking liquid into the egg and cheese mixture. Reserve an additional 2 cups pasta cooking liquid; drain pasta (reserve pot). Return the pasta to the pot and add olive oil and butter; stir until butter is melted. Continue stirring and tossing constantly while gradually adding cheese mixture to pasta. Stir, more pasta cooking liquid as needed, until sauce is thickened and emulsified and blankets noodles completely. You may not need all the pasta water, but use enough to make things super saucy.  

Serve pasta topped with pepper and more cheese. 

baked chicken breast

 

Juicy Oven Baked Chicken Breast

Baked Chicken Breast is great as a main dish, salad topper, or even a sandwich protein. Learn how to bake the juiciest Chicken Breast in the Oven. Oven-baked chicken breast also keeps really well, making it perfect for meal prep.*

Author: Natalya Drozhzhin

Servings: 6 servings

Calories: 217

Prep Time: 5minutes mins

Cook Time: 20minutes mins

Total Time: 25minutes mins

Ingredients 

• 2 lb chicken breast, (about 4-6 pieces)
• 1 tsp paprika
• 1 Tbsp garlic parsley salt, *
• 1 tsp black pepper, or added to taste
• 2 Tbsp olive oil, avocado oil, or melted butter

Instructions

• Preheat the oven to 400°F. Place the chicken breast on a parchment- lined baking sheet, leaving a little space between them for the air to circulate.
• Pat the chicken breasts with paper towels before adding the seasoning. This will help it stick better. Brush the chicken breasts on all sides with oil (or melted butter), then sprinkle on paprika, garlic-parsley salt, and pepper.
• Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

Notes

*Variations: Here are some of our favorite seasonings to swap or add to the chicken breasts:

• Garlic powder, Onion powder, Cumin, Chili powder, or Cajun seasoning
• Taco seasoning - perfect for Chicken Tacos!
• Italian seasonings: oregano, thyme, basil, or parsley

*Make-Ahead Tips:

• To Store in the Refrigerator: Transfer cooked chicken to an airtight container and refrigerate for 3-4 days.
  
• To Freeze: Transfer the chicken to freezer-safe containers or airtight packaging and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
  
• Reheat in the oven: Set the chicken breasts in a baking dish or casserole dish, add 3 Tbsp water to the dish, cover with foil, and bake at 350°F for about 20-25 min until the internal temp reaches 165˚F.
  
• Reheat in the air fryer: You can also reheat the chicken breast in the air fryer at 350˚F. Brush both sides with olive oil and air fry for about 6 min per side, or until it reaches 165˚F.

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