mapo tofu

Here's the MaPo Tofu recipe.  I substitute the hot bean paste with sweet chili sauce instead to make it milder.

1 pkg Firm bean curd

Flavor mix:
           1 T chopped green onion
           1 chopped tsp of each: garlic clove, ginger root

2 oz ground pork

Sauce mix:
1 T hot bean paste
1 T cooking wine
 1 1/2 T soy sauce
1 c water, 1/2 tsp salt

Thickening -- mix together
1 1/2 tsp cornstarch
1 T water

1 T fresh garlic or green onion

1) Cut bean curd into 1/2in cubes
2) Heat wok with 3T oil.  Stirfry the Flavor Mix until fragrant; add pork and hot bean paste. Add Sauce Mix and bean curd. Bring to boil and turn heat to low; cook for 3 min.
3) Add Thickening mix and stir.  Sprinkle with garlic or green onion and serve.


Ginger
1 t garlic
1 T sesame oil
Saute meat

sauce
2 T miso
2 T soy
1 T sake
1 T sugar
1 T cornstarch
1 c water

brown sugar snickerdoodles

Snickerdoodles with Brown Sugar
1/2 cup soft butter
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 3/8 cup flour (165 g)
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
Preheat oven to 375.
Mix butter, sugar and eggs. Sift together flour, cream of tartar, soda and salt. Mix with creamed ingredients. (I usually skip the sifting step and just dump the dry ingredients in with the wet ones). Chill dough. Roll into balls the size of small walnuts and roll in a mixture of 1 tsp cinnamon and 2 tablespoons sugar.
Place 2 inches apart on an ungreased cookie sheet. Bake until very light brown, but still soft. They will puff up, then flatten out and crinkle on top.
Bake for 8 to 10 minutes. Makes about two dozen.

lemon steak

2 lb beef (can use a tougher cut or flank)
1 t grated lemon peel
1/2 c lemon juice

1/3 c oil
1 clove garlic grated
2 T sliced green onion
4 t sugar
1.5 t salt
1/8 t pepper
1 t worcestershire
1 t mustard (dijon)

marinate beef overnight
grill/broil meat
boil marinade 1 min and serve as sauce.

Korean beef slow cooker

--package of beef short ribs (or pork!) 2 lb chuck roast cut in cubes or not. 

--1 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)

--1 cup brown sugar

--5 whole jalapeno peppers (Stefania used 10. Use what you think is appropriate for your family.)

--1/2 cup water

The Directions.

I plopped frozen solid beef ribs into the crockpot. Can sear

I then put the soy sauce, water and brown sugar on top, and threw in the WHOLE (don't cut them!) jalapenos on top.

If ribs frozen, Cook on high for an hour, then used a wooden spoon to smash them down further into the crock. Then I cooked on low for another 8 hours.

If you are out of the house all day, cook on low. When you get home, turn the ribs over so the other side gets fully saturated 

Crock pot Korean taco

Printer Friendly Recipe
3 pound chuck roast
3/4 cup soy sauce
2/3 cup packed brown sugar
5 cloves garlic
1 1/2 inch piece of fresh ginger, peeled
3 tablespoons rice vinegar
1 tablespoons dark sesame oil
1 teaspoon crushed red pepper flakes

Cucumber Slaw
1/2 hot house cucumber (the long skinny ones)
2 teaspoons rice vinegar
1/2 teaspoon sugar
pinch of salt
crushed red pepper flakes to taste

To serve:
flour tortillas
fresh cilantro
Siracha

Directions:
In the bowl of a small food processor, pulse the garlic and ginger until finely chopped.

Place the chuck roast in the bottom of a crock pot. In a small bowl, whisk together all the ingredients for the cooking liquid. Pour over the roast.

Set the crock pot to low and cook 8-10 hours. When ready to serve, remove the roast, and shred into bite-sized pieces.

Skim the fat off the top of the cooking liquid. Pour some of the liquid over the shredded meat and serve.

For the cucumber slaw, slice the cucumber as thinly as possible, using a mandoline if you have one. In a medium bowl, whisk together the vinegar, sugar, salt, and red pepper flakes. Toss the cucumbers in the mixture and refrigerate overnight.

To serve, warm the tortillas and fill with the shredded meat, and top with cucumbers, cilantro, and Siracha to taste.

Funfetti cupcakes

CUPCAKES

• 2 2/3 cups all purpose flour
• 1 1/2 cups sugar
• 1 Tbsp baking powder
• 2 eggs

• 1 cup 2 percent milk
• 1 Tbsp vanilla
• 2/3 cup salted butter, softened
• 1/3 cup rainbow sprinkles

Instructions

1. Preheat oven to 350 degrees and line cupcake tin with baking cups.
2. Sift flour, sugar and baking powder into a large mixing bowl and then mix together on low.
3. In another bowl, stir egg whites, milk and vanilla together.
4. Add butter to the flour mixture and mix together. As it starts to combine, slowly pour the milk mixture in and mix until completely combined. Stir in rainbow sprinkles.
5. Fill baking cups a little more than halfway. Bake for about 16 minutes or until done. Remove and cool. Makes about 24 cupcakes.

creamy pot roast 10

2 cans cream of celery soup
4 t beef boullion (if using cubes, chop up 4 cubes)
8 t dried onion flakes or 1/2 small onion diced teeny
1 t onion powder
1/4 t pepper
at least 3lb chuck roast
s + p
garlic powder if you like

1. season meat, sear in skillet
2. mix all other ingredients in crock pot
3. put seared meat in crock.  cook on low 10 hours