Friday, September 20, 2024

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

Sunday, August 18, 2024

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

 

Monday, February 26, 2024

baked chicken thighs

 

Easy Baked Boneless Skinless Chicken Thighs

Servings: 4 servings
Prep Time: 5minutes 
Cook Time: 30minutes 
Total Time: 35minutes 

Ingredients 

  • 4-6 Chicken Thighsboneless, skinless
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Smoked Paprika
  • 1/4 teaspoon Ground Mustard
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Italian Seasoning
  • 1 Red Onionsmall, sliced thin

Instructions

  • Heat oven to 475 degrees.
  • Rub the chicken with a little olive oil, front and back.
    2 Tablespoons Olive Oil,4-6 Chicken Thighs
  • Drizzle a teaspoon of oil in an 8x8" baking dish. Sprinkle half of the onions into the baking pan.
    1 Red Onion
  • In a small bowl, mix the seasonings together and then rub all over the chicken. Place in the pan and top with the remaining onions.
    1 teaspoon Kosher Salt,1 teaspoon Smoked Paprika,1/4 teaspoon Ground Mustard,1 teaspoon Garlic Powder,1 teaspoon Onion Powder,1/2 teaspoon Ground Cumin,1/2 teaspoon Italian Seasoning
  • Add a tiny drizzle of oil and slide the pan into the oven.
  • Heat for 5 minutes then turn down to 350 for 20-25 minutes. Turn the heat to broil and allow to cook until the onions start to char and the tops of the chicken brown and bubble (about 2-3 minutes).
  • Remove from the oven for 5 minutes, tented with foil. Serve with onions and juices.

Tuesday, January 2, 2024

Gochujang onion biscuits

 400 deg

360g + 2T flour

4 t baking powder

1 T salt

1 T sugar

1/4 t baking soda

1 c butter frozen then grated

1.25 c buttermilk with 2T gochujang dropped in

sliced scallions

1. Toss all dry to mix (including onion)

2. Add butter and toss to coat butter with dry mix

3. Add buttermilk and mix/press to start dough

4. Dump on surface and shape to 2" tall square. Cut into quarters and stack (add crumbles into stacks)

5. Roll/press to a 1.5" tall square. Cut into quarters and stack

6. Roll/press to 1" tall square. Cut in half and wrap in saran to chill in fridge at least 30min (can freeze)

7. Cut into 1" squares. Brush with buttermilk, sprinkle scallions and flaky salt

8. Bake 23-25 min

Friday, October 6, 2023

flank steak

 375 deg oven


s and p steak

in oven safe pan on high heat

sear 2 min each side


transfer over 12-15 min

Thursday, September 28, 2023

pan fried chicken thighs

 Pan-fried Chicken Thighs (煎雞扒) 

https://www.madewithlau.com/recipes/pan-fried-chicken-thighs

Master this easy chicken recipe for a quick, satisfying meal any time of day!
  • Prep Time: 25 min
  • Total Time: 40 min
  • Yield: 4 servings

Main Ingredients

  • 17 oz chicken thigh
  • 0.50 red onion or any vegetable
  • 0.50 white onion
  • 3 clove garlic
  • 3 tbsp cornstarch
  • 2 tbsp oil

Marinade

  • 1 tbsp Kikkoman® Oyster Sauce (

    Amazon

    )
  • 1 tbsp Kikkoman® Soy Sauce (

    Amazon

    )
  • 1 tbsp cooking wine (

    Shaoxing or any other kind of cooking wine

    )
  • 1 tsp salt
  • 1 tsp sugar
  • 0.50 tsp white pepper
  • 2 tbsp cornstarch
  • 0.50 oz ginger

Miscellaneous

  • 1 tbsp cooking wine
  • 0.50 tsp garlic salt

Step 1 - Prepare marinade

Combine oyster sauce (1 tbsp)light soy sauce (1 tbsp)cooking wine (1 tbsp)salt (1 tsp)sugar (1 tsp)white pepper (0.50 tsp), and cornstarch (2 tbsp) in a small bowl.

Mince the ginger (0.50 oz) and add it to the bowl. Stir to combine.

Step 2 - Cut aromatics

Cut the white onion (0.50 ) and the red onion (0.50 ) into slices.

Mince the garlic (3 clove).

Step 3 - Debone & trim chicken

Optionally, debone the chicken (17 oz), and trim the skin and excess fat. To remove the bone, angle your knife towards it and slice down both sides. When the bone is more exposed, pull it up vertically and slice around it to release it from the flesh.

Slice through the thicker parts of the flesh for even cooking.

Step 4 - Marinate chicken

Dry each piece of chicken with a paper towel, then place them into the bowl of marinade. Coat each piece thoroughly, then set aside for about 10 minutes.

When they’ve finished marinating, spread an even layer of cornstarch (3 tbsp) on a plate, and thoroughly coat the thighs with a thin layer of cornstarch. Gently shake off excess cornstarch.


Step 5 - Pan-fry chicken

Heat a skillet or flat-bottomed wok on high heat. Once it’s hot, add oil (2 tbsp).

When the oil’s shimmering, turn the heat to medium-low, and place each piece of the chicken skin-side down. Cook until golden brown, or about 2-3 minutes.

Flip the chicken over and cook the other side until it’s also golden brown, or about 5-6 minutes.

When both sides are beautifully golden brown, flip all the pieces back to the skin side and cook for another 1-2 minutes to make it crispy.


Step 6 - Add aromatics & final seasoning

Make some room by pushing the chicken to the sides of the pan. Add the minced garlic to the now-vacated middle of the pan, and cook until fragrant, or 10 seconds.

Add the sliced onion and spread it out in the pan as you cook until that’s also fragrant, or 20 seconds.

Pour cooking wine (1 tbsp) into the pan and immediately cover with the lid.

Turn the heat to high to reduce the sauce down. Cook covered like this for 30-40 seconds.

Uncover the pan and sprinkle garlic salt (0.50 tsp) over the chicken for a final touch of seasoning. Give everything a quick mix to distribute. Plate and enjoy!