Olive oil
Acid such as balsamic vinegar, red wine vinegar, or lemon juice
White vinegar (optional to increase acidity, especially if using balsamic)
Dijon mustard
Salt
Pepper
Garlic, minced (optional)
Herbs (optional)
- Combine, then whisk in a large bowl or shake in a small vessel with lid.
Mayonnaise
Dill pickles, minced
Lemon juice
Garlic powder
Onion powder
Salt
Black pepper
Dill (optional)
- Mix ingredients and let sit in fridge.
1/3 cup tahini paste
1/3 cup lemon juice
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp water
2 English cucumbers, diced
2-3 plum tomatoes, diced to same size
1/2 red onion, diced to same size
1/4 green bell pepper, diced to same size (optional)
1/4 cup fresh parsley, chopped
- In a large serving bowl, whisk together tahini, lemon juice, garlic, salt, and black pepper. Slowly whisk in water until smooth.
- Add the remaining ingredients and toss together. Toss again immediately before serving.
large wrap
turkey
avocado
cream cheese
tomato
red onion
lettuce
Chipotle mayo
- Assemble the wrap.
Wednesday, January 8, 2025
1 large or 2 medium cucumbers
1/2 tsp salt
3 cloves garlic
1/2 tsp sugar
2 tsp soy sauce
2 tsp Chinese black vinegar
2 tsp chili crisp
2 tsp chili oil
pinch ground Sichuan peppercorn (optional)
- Cut ends of cucumbers, slice in half lengthwise, and smash each half by pressing down with the side of a large knife. (Larger cucumbers will split again lengthwise, into quarters.)
- Cut diagonally into slices, then place in a strainer evenly sprinkled with 1/2 tsp salt. Let sit 10 minutes.
- Meanwhile, in a bowl, combine the remaining ingredients and stir.
- Squeeze the cucumbers well, discarding the excess salt water, then add cucumbers to the bowl and combine with the sauce.
Sunday, December 29, 2024
8 cups vegetable broth
1 oz dried shiitake mushrooms
8 oz bamboo shoots, drained and julienned
12 oz firm tofu, drained and sliced
4 cloves garlic, minced
1 Tbsp ginger, grated
1-2 Tbsp chili sauce (sambal oelek, Sriracha, etc.)
1/4 cup ordinary soy sauce
2 tsp dark soy sauce (optional)
1 tsp white pepper
6 Tbsp corn starch
1/4 cup water
4 eggs, beaten
1 Tbsp toasted sesame oil
1/2 cup rice vinegar
4 green onions, sliced (optional)
- Soak dried mushrooms in a few cups of hot broth for half an hour, then slice the mushrooms and combine the mushroom-soaking broth with the remaining broth.
- In a large saucepan, combine the broth, mushrooms, bamboo shoots, tofu, garlic, ginger, chili sauce, soy sauces, and white pepper. Bring to a boil and then simmer for 5 minutes.
- In a small bowl, whisk corn starch and water to form a slurry. Add in slowly to soup and let thicken, about 2 minutes.
- Slowly drizzle in beaten eggs.
- Stir in sesame oil and rice vinegar, and adjust chili or vinegar as needed. Garnish with green onions.
Friday, December 20, 2024
1 1/2 lbs plum tomatoes
5 slices ginger, julienned
4 eggs
1/2 tsp salt
1 Tbsp cornstarch
4 Tbsp water
3 Tbsp water
1/2 tsp salt
2 Tbsp ketchup
- Using a sharp knife, make a shallow X-shaped score in each tomato opposite to its stem. In a large bowl, submerge the tomatoes in boiling water for 2 minutes, then remove and peel.
- Cut tomatoes in half and remove the stem. Cut each half into four wedges at an angle, so that the core remains connected to the exterior.
- In a medium bowl, crack eggs, add 1/2 tsp salt, and beat well.
- In a small bowl, mix corn starch and water to form a slurry.
- Add 2 Tbsp vegetable oil to a large pan on high heat. Pour in eggs and push gently around with a spatula to scramble. When lightly set, about 35 seconds, remove the eggs from the pan, returning them to their bowl.
- Add more oil to the pan and let it reheat. Add ginger and then tomatoes, stir frying for about 30 seconds. Add water and 1/2 tsp salt, and stir fry about 2 1/2 more minutes.
- Mix slurry again and then add slowly to pan until reaching the desired consistency (about half of the slurry). Add eggs back in and cook about one more minute. Mix in ketchup and remove from heat. Serve over rice.
Wednesday, December 11, 2024
5 Tbsp butter
1 cup light brown sugar, packed
3/4 cup light corn syrup
1/2 tsp salt
18 oz pecan halves
2 1/2 Tbsp bourbon
2 tsp vanilla extract
3 eggs, beaten
- Procure one pie crust.
- Heat oven to 350 F. Place pecans on a cookie sheet and bake for 10 minutes, flipping the pecans halfway through.
- In a medium saucepan, combine butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute.
- Remove from heat and let cool 5 minutes. Slowly stir in eggs until smooth, being careful not to scramble them.
- Stir in the toasted pecans, bourbon, and vanilla, then pour the filling into the crust.
- Bake at 350 F in a pie pan on a cookie sheet, on the lower oven rack, for 40 minutes. The edges should be set, but the center slightly loose. Let cool before serving.
Wednesday, August 21, 2024
10 oz bag romaine or iceberg lettuce
2 Roma tomatoes, cubed
1/4 red onion, sliced
2 oz can sliced black olives
5 pickled pepperoncini peppers
croutons
creamy Italian dressing
- In a large bowl, toss together all ingredients except for dressing. Add dressing and toss again.
1 Tbsp olive oil
1 yellow onion, diced
1 lb ground beef, 90% lean
2 Tbsp tomato paste
2 1/2 Tbsp chili powder
2 Tbsp ground cumin
1 Tbsp garlic powder
1 Tbsp sugar
1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
1 1/2 cups beef broth
28 oz can fire-roasted crushed tomatoes
15 oz can red kidney beans, drained and rinsed
- In a large pot, heat up olive oil, then add onion and cook 5 minutes, stirring occasionally
- Add ground beef and break it apart with a wooden spoon. Cook 6 minutes until browned, stirring occasionally.
- Add tomato paste and stir until incorporated and slightly browned, 1-2 minutes.
- Add the spices and stir until incorporated, 1 minute.
- Stir in the broth, tomatoes, and beans. Bring to a low boil and then reduce heat, simmering uncovered for 20-25 minutes, stirring occasionally.
- Turn off heat and let rest 5-10 minutes.