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Daikon and Carrot Pickle Ingredients 1 large carrot (peeled and cut into thick matchsticks) 1 pound daikon (peeled and cut into thick matchsticks) 1 tsp salt 2 tsp + 1/2 cup sugar 1 cup rice vinegar 1 cup lukewarm water Instructions Place carrots and daikons in a bowl. Sprinkle with salt and 2 tsp sugar. Knead vegetables for about 3 minutes to soften. (They are ready when you can bend a piece of daikon so that the ends touch but without it breaking) Transfer to colander and rinse under cold running water. Drain well. In a bowl, combine 1/2 cup sugar, vinegar, and water. Stir to dissolve sugar. Pack carrots and daikon tightly into jar(s). Pour mixture over vegetables to cover them. Refrigerate for at least 1 hour (preferably overnight). Lasts about 4 weeks in the refrigerator. —

Daikon and Carrot Pickle

Ingredients

  • 1 large carrot (peeled and cut into thick matchsticks)
  • 1 pound daikon (peeled and cut into thick matchsticks)
  • 1 tsp salt
  • 2 tsp + 1/2 cup sugar
  • 1 cup rice vinegar
  • 1 cup lukewarm water
Instructions
  1. Place carrots and daikons in a bowl. Sprinkle with salt and 2 tsp sugar. Knead vegetables for about 3 minutes to soften. (They are ready when you can bend a piece of daikon so that the ends touch but without it breaking)
  2. Transfer to colander and rinse under cold running water. Drain well.
  3. In a bowl, combine 1/2 cup sugar, vinegar, and water. Stir to dissolve sugar.
  4. Pack carrots and daikon tightly into jar(s). Pour mixture over vegetables to cover them.
  5. Refrigerate for at least 1 hour (preferably overnight). Lasts about 4 weeks in the refrigerator.

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Cold Sesame Noodles Ingredients 3/4 cup smooth peanut butter 2 tbs soy sauce 1 inch chunk peeled fresh ginger (coarsely chopped) 1 large clove garlic (coarsely chopped) 2 tbs rice vinegar 1 tbs toasted sesame oil 1 1/2 tbs light brown sugar 1 tsp red pepper flakes water, to thin 8 oz spaghetti (or soba noodles) 4 scallions (thinly sliced) 1 yellow bell pepper (thinly sliced) 1 orange bell pepper (thinly sliced) 1 medium cucumber (peeled and sliced) 2 tbs toasted sesame seeds (optional) cubed extra firm tofu or shredded cooked chicken Instructions Puree peanut butter, soy sauce, ginger, garlic, rice vinegar, sesame oil, light brown sugar and red pepper flakes, until smooth. Add water, a few tablespoons at a time, until sauce has a fluid consistency. Cook pasta until cooked al dente. Drain and rinse under cold water to cool. Add pasta to large mixing bowl. Add in scallions, bell pepper and cucumber. Pour in about 1/2 sauce and toss to combine. Add more sauce as needed. If desired, add tofu or chicken. Toss to combine. Garnish with sesame seeds. —

Cold Sesame Noodles

Ingredients

  • 3/4 cup smooth peanut butter
  • 2 tbs soy sauce
  • 1 inch chunk peeled fresh ginger (coarsely chopped)
  • 1 large clove garlic (coarsely chopped)
  • 2 tbs rice vinegar
  • 1 tbs toasted sesame oil
  • 1 1/2 tbs light brown sugar
  • 1 tsp red pepper flakes
  • water, to thin
  • 8 oz spaghetti (or soba noodles)
  • 4 scallions (thinly sliced)
  • 1 yellow bell pepper (thinly sliced)
  • 1 orange bell pepper (thinly sliced)
  • 1 medium cucumber (peeled and sliced)
  • 2 tbs toasted sesame seeds
  • (optional) cubed extra firm tofu or shredded cooked chicken
Instructions
  1. Puree peanut butter, soy sauce, ginger, garlic, rice vinegar, sesame oil, light brown sugar and red pepper flakes, until smooth. Add water, a few tablespoons at a time, until sauce has a fluid consistency.
  2. Cook pasta until cooked al dente. Drain and rinse under cold water to cool.
  3. Add pasta to large mixing bowl. Add in scallions, bell pepper and cucumber. Pour in about 1/2 sauce and toss to combine. Add more sauce as needed.
  4. If desired, add tofu or chicken.
  5. Toss to combine. Garnish with sesame seeds.

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(Source: rawr-its-jessie)

Posted 1 day ago   via: rawr-its-jessie
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Crunchy Peanut Slaw Yields: 8-10 servings Ingredients 1 head of cabbage 2 cups salted, roasted peanuts 1 bunch scallions 1/2 cup fresh cilantro leaves 1/2 cup canola oil 3 tbs rice vinegar 1 tbs sugar 1 tbs toasted sesame oil 1 tsp soy sauce salt & pepper, to taste Instructions Remove outer leaves from cabbage and slice into quarters. Then slice into very thin slices. Place in large mixing bowl and toss to separate pieces. Add in 1 1/2 cup peanuts. Toss again. Thinly slice scallions and add to bowl along with cilantro. Toss well. In a separate bowl, whisk together canola oil, rice vinegar, sugar, sesame oil and soy sauce. Pour over cabbage and toss to combine. Season with salt and pepper to taste. Garnish with remaining peanuts. —

Crunchy Peanut Slaw

Yields: 8-10 servings

Ingredients

  • 1 head of cabbage
  • 2 cups salted, roasted peanuts
  • 1 bunch scallions
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup canola oil
  • 3 tbs rice vinegar
  • 1 tbs sugar
  • 1 tbs toasted sesame oil
  • 1 tsp soy sauce
  • salt & pepper, to taste
Instructions
  1. Remove outer leaves from cabbage and slice into quarters. Then slice into very thin slices. Place in large mixing bowl and toss to separate pieces.
  2. Add in 1 1/2 cup peanuts. Toss again.
  3. Thinly slice scallions and add to bowl along with cilantro. Toss well.
  4. In a separate bowl, whisk together canola oil, rice vinegar, sugar, sesame oil and soy sauce. Pour over cabbage and toss to combine. Season with salt and pepper to taste. Garnish with remaining peanuts.

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Posted 2 days ago
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Thai Chicken and Noodles Ingredients 1 1/4 lb boneless, skinless chicken breast (cut into thin slices) 4 scallions (thinly sliced) 2 cloves garlic (minced) 1/2 cup soy sauce 2 tbs rice vinegar 2 tbs light brown sugar 1 tbs freshly squeezed lime juice 1/2 tsp anchovy paste 1/2 tsp red pepper flakes (or to taste) 3 1/2 oz Chinese rice noodles 1 tbs oil 2 carrots (sliced into ribbons) 1/2 cucumber (thinly sliced) 1/4 cup chopped fresh basil leaves (optional) chopped peanuts, sliced scallions, sliced limes, bean sprouts, red pepper flakes Instructions Make marinade: Add scallions, garlic, soy sauce, rice vinegar, light brown sugar, lime juice, anchovy paste and red pepper flakes in mixing bowl. Whisk to combine. Add 1/2 marinade to chicken. Marinate for at least 30 minutes. Cook noodles. Drain and transfer to a plate. Add oil to large skillet and heat over medium-high. Cook chicken in batches, about 1-2 minutes per side. Add chicken to noodles. Top with carrots, cucumber and basil. Garnish with optional toppings and serve with remaining marinade on the side. —

Thai Chicken and Noodles

Ingredients

  • 1 1/4 lb boneless, skinless chicken breast (cut into thin slices)
  • 4 scallions (thinly sliced)
  • 2 cloves garlic (minced)
  • 1/2 cup soy sauce
  • 2 tbs rice vinegar
  • 2 tbs light brown sugar
  • 1 tbs freshly squeezed lime juice
  • 1/2 tsp anchovy paste
  • 1/2 tsp red pepper flakes (or to taste)
  • 3 1/2 oz Chinese rice noodles
  • 1 tbs oil
  • 2 carrots (sliced into ribbons)
  • 1/2 cucumber (thinly sliced)
  • 1/4 cup chopped fresh basil leaves
  • (optional) chopped peanuts, sliced scallions, sliced limes, bean sprouts, red pepper flakes
Instructions
  1. Make marinade: Add scallions, garlic, soy sauce, rice vinegar, light brown sugar, lime juice, anchovy paste and red pepper flakes in mixing bowl. Whisk to combine. Add 1/2 marinade to chicken. Marinate for at least 30 minutes.
  2. Cook noodles. Drain and transfer to a plate.
  3. Add oil to large skillet and heat over medium-high. Cook chicken in batches, about 1-2 minutes per side.
  4. Add chicken to noodles. Top with carrots, cucumber and basil. Garnish with optional toppings and serve with remaining marinade on the side.

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Posted 3 days ago
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Fresh Corn and Tomato Sauté Ingredients 1/2 tbs unsalted butter 1/2 tbs olive oil 1/2 cup minced shallots 3/4 tsp kosher salt 2 cups fresh corn kernels (appx 3 ears) 2 cups tomatoes, chopped 1 tbs fresh basil, chopped Instructions Heat butter and olive oil in skillet over medium-high heat. Add shallots and cook until softened (about 2 minutes).  Add corn and salt. Cook until corn is heated through and begins to brown slightly (about 5-7 minutes). Remove pan from heat. Stir in basil and tomatoes. Season as desired. —

Fresh Corn and Tomato Sauté

Ingredients

  • 1/2 tbs unsalted butter
  • 1/2 tbs olive oil
  • 1/2 cup minced shallots
  • 3/4 tsp kosher salt
  • 2 cups fresh corn kernels (appx 3 ears)
  • 2 cups tomatoes, chopped
  • 1 tbs fresh basil, chopped
Instructions
  1. Heat butter and olive oil in skillet over medium-high heat. Add shallots and cook until softened (about 2 minutes). 
  2. Add corn and salt. Cook until corn is heated through and begins to brown slightly (about 5-7 minutes).
  3. Remove pan from heat. Stir in basil and tomatoes. Season as desired.

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Posted 4 days ago
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Tomato, Pickle, and Potato Chips Grilled Cheese Ingredients 2 slices bread 3 slices American cheese thinly sliced pickles (dabbed dry) 1 thin slice of tomato handful of potato chips (ridged chips are best) butter Instructions Assemble sandwich: bread, cheese, pickles, tomato, cheese, chips, cheese, bread. Heat 1/2 tbs of butter in pan over medium heat. Once bubbling, add sandwich. Lightly press sandwich down with spatula. Cook for 3-4 minutes. Lift sandwich, add 1/2 tbs butter and flip to grill other side. Turn heat to low. Lightly press sandwich down. Cook for 3-4 minutes, until cheese is melted. —

Tomato, Pickle, and Potato Chips Grilled Cheese

Ingredients

  • 2 slices bread
  • 3 slices American cheese
  • thinly sliced pickles (dabbed dry)
  • 1 thin slice of tomato
  • handful of potato chips (ridged chips are best)
  • butter
Instructions
  1. Assemble sandwich: bread, cheese, pickles, tomato, cheese, chips, cheese, bread.
  2. Heat 1/2 tbs of butter in pan over medium heat. Once bubbling, add sandwich. Lightly press sandwich down with spatula. Cook for 3-4 minutes.
  3. Lift sandwich, add 1/2 tbs butter and flip to grill other side. Turn heat to low. Lightly press sandwich down. Cook for 3-4 minutes, until cheese is melted.

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Posted 1 week ago
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Eggs in Avocado Ingredients 1/2 avocado 1 egg Instructions Heat skillet on medium-low. Lightly spray with oil. Slice avocado lengthwise with skin on. Remove seed and use a small cookie cutter to make a hole in the center. Place avocado slice in pan. Crack a medium-sized egg into avocado hole. Cover and cook until egg is cooked as desired. Season with salt and pepper. —

Eggs in Avocado

Ingredients

  • 1/2 avocado
  • 1 egg
Instructions
  1. Heat skillet on medium-low. Lightly spray with oil.
  2. Slice avocado lengthwise with skin on. Remove seed and use a small cookie cutter to make a hole in the center.
  3. Place avocado slice in pan. Crack a medium-sized egg into avocado hole.
  4. Cover and cook until egg is cooked as desired.
  5. Season with salt and pepper.

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Or use any other cake recipe

Or use any other cake recipe

Posted 1 week ago
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Peanut Butter Cookies Ingredients 1/2 cup peanut butter 3/4 tsp baking soda 3 tbs flour 1/4 cup sugar 2 tbs brown sugar 2 tbs applesauce  1/2 tsp vanilla extract Instructions Preheat oven to 350 degrees. Mix dry ingredients, then add wet ingredients. For softer cookies, refrigerate the dough for at least an hour. Drop balls of dough on parchment-linked baking sheet. Bake cookies for 8 minutes. —

Peanut Butter Cookies

Ingredients

  • 1/2 cup peanut butter
  • 3/4 tsp baking soda
  • 3 tbs flour
  • 1/4 cup sugar
  • 2 tbs brown sugar
  • 2 tbs applesauce 
  • 1/2 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients, then add wet ingredients.
  3. For softer cookies, refrigerate the dough for at least an hour.
  4. Drop balls of dough on parchment-linked baking sheet.
  5. Bake cookies for 8 minutes.

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Crunchy Honey Chicken Ingredients 1 lb boneless, skinless chicken breast (thinly sliced) 2 egg whites 1/3 cup cornstarch (or flour) 1/2 red pepper (thinly sliced) ~3/4 cup sugar snap peas 1 clove garlic, minced 3 tbs olive oil 1 tbs soy sauce 1/4 cup honey salt and pepper Instructions Prepare and slice vegetables. Put egg whites (lightly beaten) and cornstarch in separate bowls. Heat skillet over medium-high and add 1 tbs olive oil. Add vegetables. Sprinkle salt and pepper. Saute for about 5 minutes, until softened. Add soy sauce and garlic. Cook for about 1 minute. Remove from skillet and set aside in a bowl. Season chicken strips with salt and pepper. Heat skillet over medium-high and add remaining olive oil. Dip chicken strips in egg whites, then lightly dredge in cornstarch. Add to skillet and let brown for 2-3 minutes, then flip. After chicken is cooked, add vegetables back into skillet. Add honey and thoroughly mix. Add additional salt, pepper, honey, or soy sauce as desired. —

Crunchy Honey Chicken

Ingredients

  • 1 lb boneless, skinless chicken breast (thinly sliced)
  • 2 egg whites
  • 1/3 cup cornstarch (or flour)
  • 1/2 red pepper (thinly sliced)
  • ~3/4 cup sugar snap peas
  • 1 clove garlic, minced
  • 3 tbs olive oil
  • 1 tbs soy sauce
  • 1/4 cup honey
  • salt and pepper
Instructions
  1. Prepare and slice vegetables.
  2. Put egg whites (lightly beaten) and cornstarch in separate bowls.
  3. Heat skillet over medium-high and add 1 tbs olive oil. Add vegetables. Sprinkle salt and pepper. Saute for about 5 minutes, until softened.
  4. Add soy sauce and garlic. Cook for about 1 minute. Remove from skillet and set aside in a bowl.
  5. Season chicken strips with salt and pepper.
  6. Heat skillet over medium-high and add remaining olive oil.
  7. Dip chicken strips in egg whites, then lightly dredge in cornstarch. Add to skillet and let brown for 2-3 minutes, then flip.
  8. After chicken is cooked, add vegetables back into skillet. Add honey and thoroughly mix. Add additional salt, pepper, honey, or soy sauce as desired.

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Creamy Seafood Linguine Ingredients 6 oz linguine 1/2 cup chicken broth 1/2 cup half and half 1 tbs cornstarch 2 tsp olive oil 3/4 cup chopped onion 3 cloves garlic, minced 1/2 tsp basil 1 can chopped clams with juice raw bay scallops raw shrimp green onions Instructions Cook pasta according to directions. Combine chicken broth, half and half, and cornstarch. Set aside. In a large pan, heat oil over medium heat. Add onion and cook for 2 minutes. Add garlic and basil; cook for 3 more minutes. Stir in clams, scallops and shrimp. Add broth mixture. Bring to a low boil. Reduce heat and simmer for 5 minutes, until sauce is thick. Serve seafood mixture over pasta. Garnish with green onions. —

Creamy Seafood Linguine

Ingredients

  • 6 oz linguine
  • 1/2 cup chicken broth
  • 1/2 cup half and half
  • 1 tbs cornstarch
  • 2 tsp olive oil
  • 3/4 cup chopped onion
  • 3 cloves garlic, minced
  • 1/2 tsp basil
  • 1 can chopped clams with juice
  • raw bay scallops
  • raw shrimp
  • green onions
Instructions
  1. Cook pasta according to directions.
  2. Combine chicken broth, half and half, and cornstarch. Set aside.
  3. In a large pan, heat oil over medium heat. Add onion and cook for 2 minutes. Add garlic and basil; cook for 3 more minutes. Stir in clams, scallops and shrimp.
  4. Add broth mixture. Bring to a low boil. Reduce heat and simmer for 5 minutes, until sauce is thick.
  5. Serve seafood mixture over pasta. Garnish with green onions.

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Streusel-Topped Jam Bars Yields: 18 bars Ingredients 1 cup packed light brown sugar 1 tsp baking powder 3 cups all-purpose flour 1/4 tsp kosher salt 1 cup unsalted butter, very cold 1 large egg 1 (8 oz) jar of jam, jelly, or preserves 1/2 cup rolled oats Instructions Preheat oven to 375 degrees. Prepare a 9x13 inch pan. Mix sugar, flour, baking powder and salt in a medium bowl. Add butter and mix until crumbs are the size of peas. Add egg and mix until combined. Press 2/3 of crumb mixture into bottom of pan, pressing firmly. Pour jam onto crumb base, spreading with a spatula or back of spoon. Add the 1/2 cup of rolled oats to remaining crumb mixture. Stir to combine. Sprinkle over jam layer. Bake for appx 30 minutes, until edges begin to brown. Let cool and cut into squares. Notes here. —

Streusel-Topped Jam Bars

Yields: 18 bars

Ingredients

  • 1 cup packed light brown sugar
  • 1 tsp baking powder
  • 3 cups all-purpose flour
  • 1/4 tsp kosher salt
  • 1 cup unsalted butter, very cold
  • 1 large egg
  • 1 (8 oz) jar of jam, jelly, or preserves
  • 1/2 cup rolled oats

Instructions

  1. Preheat oven to 375 degrees. Prepare a 9x13 inch pan.
  2. Mix sugar, flour, baking powder and salt in a medium bowl.
  3. Add butter and mix until crumbs are the size of peas.
  4. Add egg and mix until combined.
  5. Press 2/3 of crumb mixture into bottom of pan, pressing firmly.
  6. Pour jam onto crumb base, spreading with a spatula or back of spoon.
  7. Add the 1/2 cup of rolled oats to remaining crumb mixture. Stir to combine. Sprinkle over jam layer.
  8. Bake for appx 30 minutes, until edges begin to brown.
  9. Let cool and cut into squares.
Notes here.

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Jalapeno Popper Grilled Cheese Ingredients 4 jalapenos (small) 1 tbs cream cheese 1/2 tbs ranch 1-2 tbs chives (chopped) 2 slices dehydrated tomato  cheese butter bread Instructions Roast jalapenos (on barbeque or on stove over medium-low heat) Combine cream cheese, ranch, chives, and dehydrated tomato. Mix until smooth. Peel skins off jalapenos. Cut in half and remove seeds and spines. Spread cream cheese mixture on one slice of bread. Top with jalapenos and then cheese. Butter outside of sandwich. Cook in pan on medium heat until golden brown. —

Jalapeno Popper Grilled Cheese

Ingredients

  • 4 jalapenos (small)
  • 1 tbs cream cheese
  • 1/2 tbs ranch
  • 1-2 tbs chives (chopped)
  • 2 slices dehydrated tomato 
  • cheese
  • butter
  • bread
Instructions
  1. Roast jalapenos (on barbeque or on stove over medium-low heat)
  2. Combine cream cheese, ranch, chives, and dehydrated tomato. Mix until smooth.
  3. Peel skins off jalapenos. Cut in half and remove seeds and spines.
  4. Spread cream cheese mixture on one slice of bread. Top with jalapenos and then cheese. Butter outside of sandwich.
  5. Cook in pan on medium heat until golden brown.

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Leftover Spaghetti Pie Yields: 1 pie, or 4 mini pies Ingredients 2 cups cooked spaghetti 1 1/2 cup spaghetti sauce 1 cup ricotta cheese 1/2 cup Parmesan cheese 1/4 cup fresh chopped parsley Instructions Preheat oven to 375 degrees. Place spaghetti and sauce in pie dish. In a small bowl, stir together ricotta, 1/4 cup parmesan, and parsley. Top spaghetti with ricotta mixture. Sprinkle remaining parmesan. Bake until cheese is golden brown (about 30 minutes). Garnish with more parsley. —

Leftover Spaghetti Pie

Yields: 1 pie, or 4 mini pies

Ingredients

  • 2 cups cooked spaghetti
  • 1 1/2 cup spaghetti sauce
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese
  • 1/4 cup fresh chopped parsley
Instructions
  1. Preheat oven to 375 degrees.
  2. Place spaghetti and sauce in pie dish.
  3. In a small bowl, stir together ricotta, 1/4 cup parmesan, and parsley.
  4. Top spaghetti with ricotta mixture. Sprinkle remaining parmesan.
  5. Bake until cheese is golden brown (about 30 minutes).
  6. Garnish with more parsley.

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Posted 2 weeks ago
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