Skip to main content


Showing posts from April, 2021

Beef fried rice

 It's the end of the college school year! To celebrate, I want to make myself a satisfying bowl of my favorite American Chinese food dish; beef fried rice. Washed down with some bubbly, this is a good way to rejoice the end of a tough but rewarding year. Ingredients: 3/4 cup Jasmine rice 1 bunch scallion, sliced garlic, minced 3 tablespoons soy sauce 2 tablespoons kecap manis (dark soy sauce) 10 ounces ground beef 2 large eggs oil, salt, pepper, vinegar Method: Fill a medium saucepan with salted water and bring to a boil. Add rice and boil (like pasta!), stirring occasionally, until just tender, about 12 minutes. Drain in a fine- mesh sieve, rinse with cold water, and drain well again. Spread rice out on a paper-towel lined plate or sheet pan to dry and cool. In a small bowl, whisk to combine soy sauce, kecap manis, 2 tablespoons water, and 1 teaspoon vinegar. Beat 2 large eggs in a small bowl; season with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over mediu

Philly Cheesesteak Burger

  I love a burger that has ingredients mixed in with the beef. A secret cheese explosion is always fun, but here I added in scallions and roasted red peppers, topped the burgers with fontina cheese and called it my take on a Philly Cheesesteak burger.  I have been known to top this with sautéed mushrooms and peppers, but serving as is alongside homemade fries is perfect for a weeknight meal. Enjoy! Ingredients: 2 russet potatoes 1 bunch scallions 2 ounces of roasted red peppers 2 potato buns 10 ounces ground beef 2 ounces shredded fontina Olive oil Salt and pepper   Method:  Preheat oven to 450 degrees F with a rack in the lower third. Scrub potatoes, then cut lengthwise into matchstick fries. On a rimmed baking sheet, toss fries with 1 tablespoon oil; season with salt and pepper. Bake on lower oven rack until crisp and golden brown, flipping halfway through cooking time. It will take about 20 minutes. Meanwhile, trim scallions and thinly slice. Heat 2 teaspoons oil in a medium skillet

Veggie Pad Thai

 My resolution this year is to eat less meat and more vegetarian meals (for both personal and global health reasons). Recipes like this make that goal so easy! Ingredients : 7 ounces stir fry noodles 1 carrot 4 ounces snow peas large garlic clove 1/4 cup salted peanuts 1 limes 1/4 cup teriyaki sauce 3 large eggs oil, apple cider vinegar, salt and pepper Method: In a large pot, combine noodles and 10 cups of water. Cover and bring to a boil, stirring occasionally. Uncover and cook over high heat, stirring to prevent sticking and to allow for even cooking, until tender, about 6 minutes. Drain noodles, rinse under cold water, then drain again. Use kitchen shears to cut noodles in half directly in colander. Scrub carrot, then coarsely grate. Trim snow peas, then halve lengthwise. Finely chop 2 teaspoons garlic. Coarsely chop all of the peanuts. Squeeze 1 tablespoon lime juice into a small bowl. Add teriyaki and a half tablespoon vinegar, whisking to combine. Cut any remaining lime into wed

Cheesy Chicken Enchilada Casserole

As a kid, I rarely ate Tex-Mex. I am apparently making up for lost time. Now I know I love tacos, burritos, enchiladas, chimichangas, taquitos and any number of twists on those classic recipes. Enjoy this iteration of a cheesy chicken green enchilada sauce casserole. Yum!  Ingredients: 1 bunch scallions, minced 1 green bell pepper, diced 2 cloves of garlic, minced Six 6 inch corn tortillas 8 ounces green enchilada sauce 1/2 pound chicken breast, cut into strips 2 oz shredded cheddar-jack blend  Oil, salt and pepper Method: Preheat oven to 450 degrees F with a rack in the upper third. Trim ends from scallions and thinly slice, keeping light and dark greens separate.  Coarsely chop 2 of the tortillas. Mix the enchilada sauce with 2⁄3 cup water. Set aside. Heat 2 tablespoons oil in a medium ovenproof skillet over medium-high. Add chicken to skillet in an even layer; season with salt and pepper. Cook, stirring occasionally, until chicken is just starting to brown, about 5 minutes. Add pepp

Za'atar Tilapia and Couscous Salad

  Spring has sprung! Time for refreshing and healthy meals. This za'atar covered tilapia and incredibly flavorful couscous salad cooks up in under 20 minutes, is delicious, and good for you. Perfect Saturday meal! Ingredient: 1 large cloves of garlic, minced 1/4 cup couches 1 lemon 1 plum tomato, diced 1 cucumber, diced 10 ounces tilapia 1/2 cup water 2 teaspoons za'atar spice olive oil pepper, salt Method Heat 1 tablespoon oil in a small saucepan over medium. Add half of the garlic and cook until fragrant, 1 minute. Add a half cup water and a pinch of salt ; cover and bring to a boil over high heat. Stir in couscous, cover, and remove saucepan from heat; set aside. Meanwhile, finely grate a half teaspoon lemon zest and squeeze 1 tablespoon lemon juice into a large bowl; cut any remaining lemon into wedges. To bowl with lemon juice and zest, add remaining chopped garlic and 3 tablespoons oil; season to taste with salt and pepper. Add tomatoes and cucumbers and set aside to mari