recipes page

figured i could put some recipes here

useful websites

• maangchi's korean cooking
• immaculate bites
• smitten kitchen
• made with lau
• chinese cooking demystified

main dishes

• chicken creole w/pasta
• chow mein
• extremely fast gnocchi
• mustard & onion chicken

wet dishes

• gumbo
• pozole verde

side dishes

• kale salad

baking & sweets

• oatmeal chocolate chip cookies

ingredients

• 1 - 1.5 lb chicken thigh, cut into bite size pieces and seasoned
• onion, diced
• green bell pepper, diced
• 3 ribs celery, diced
• ~6 cloves garlic, minced
• can tomatoes - diced & fire roasted, preferably
• can corn, drained
• 1 lb frozen chopped okra
• box pasta, small shapes best
• bay leaf
• chicken broth/bouillon powder in some quantity
• 1 TSP paprika & about half as much cayenne
• some chopped parsley

instructions

• brown the chicken in some sort of dutch oven or big pot, scoop it out after like 5 - 7 minutes
• sautee the onions/celery/bell pepper until they've softened
• add garlic, bay leaf, and seasonings. stir about
• add tomatoes and corn and chicken. stir about
• add okra and pasta
• add broth until everything is just barely submerged. usually i just use one of the empty cans, takes like 3 - 4
• cover and cook for time indicated on pasta box
• parsley in it. done now

ingredients

• package of very thin egg noodles, i use twin marquis hk-style pan frying noodles
• ~8 - 10 oz. beef cut into strips
• onion, julienned
• ~8 green onions, cut into ~1 inch pieces, whites and greens separated
• half a bag of mung bean sprouts
• optional: a couple heads of baby bok choy
• 1.5 TBSP light soy sauce
• 1.5 TBSP dark soy sauce
• 1.5 TBSP oyster sauce
• 1.5 TBSP water
• 3 TSP sugar

instructions

• combine the liquids and the sugar in a little bowl
• cook the noodles in boiling water for like 3 minutes and then drain. when they're cool enough to touch go shake and separate them a bit cause sometimes they stick from the starch
• marinate the beef strips in whatever you feel like. a little salt + sugar + soy sauce + shaoxing wine + white pepper will do it
• cook the beef
• rinse out the wok
• cook the onion and the whites of the green onion and the bok choy if using in the wok for like a minute. use a good amount of oil
• scoop the vegetables out but leave the oil
• put the noodles in and don't touch them for 3 minutes. tilt the wok about a bit to get the edges of the noodle pile crispy
• after like 3 minutes the noodles should have released from the sides and bottom. flip em and add more oil around the edges
• after another 3 minutes scooch the noodles to one side, put the bean sprouts in the wok, and cover them with the noodles for like a bit less than a minute. i sing 2 verses of "barrett's privateers" and that's enough time
• put in the rest of the vegetables and the beef and start tossing and separating. i bring in the tongs at this point. go at it for like a minute or two
• pour the sauce all over everything and keep tossing until it evaporates
• sesame oil. done now

ingredients

• 1 lb gnocchi
• 1 lb italian sausage
• ~5 cloves garlic
• 1 cup heavy cream
• 1/2 cup broth
• juice of 1/2 lemon
• 1/4 cup sun dried tomato
• seasonings - salt, pepper, herbs
• 5 oz/1 thing arugula
• 1/2 - 1 cup cheeses (parmesan, pecorino, etc)

instructions

• brown sausage in deep pan or pot
• add garlic
• add liquids, tomato
• add gnocchi
• cover and cook 5 minutes
• season to taste
• add arugula and cheese. stir about. done

ingredients

• 6 chicken thighs (bone in skin on)
• preferred chicken seasoning mixture; creole spice mix works best imo
• 1 big or 2 smaller onions, sliced
• ~4-6 cloves garlic, minced
• bay leaf
• 1 TBSP chicken bouillon powder
• 2 TBSP dijon mustard
• ~1 TSP paprika
• juice of 1 lemon
• 1 cup chicken broth or a little less
• salt, pepper, other seasonings as desired

instructions

• oven @ 400F
• pat chicken dry with paper towels and season thoroughly
• heat up oil in dutch oven/other large oven-safe pan, brown chicken skin side down until it releases then flip
• once chicken is browned on both sides, remove
• put in the onions, let em release some water and scrape up all the gunk in the pot
• add garlic, bay leaf, mustard, bouillon, seasonings. stir about
• add broth and lemon juice. heat down a bit, let it simmer for a few minutes
• put the chickens back in on top
• in oven for 20 minutes
• serve with something that can soak up a lot of sauce

ingredients

• 1 - 1.5 lb smoked sausage, andouille or kielbasa for preference, cut into discs
• roughly equivalent weight of chicken or turkey, dark meat only, bone in or not doesn't matter
• 1 big onion, diced
• 1 green bell pepper, diced
• 3 ribs celery, diced
• 6 cloves garlic, minced
• bay leaf
• 1/2 cup oil
• 1/2 cup flour
• 1 cup beer
• 4 cups chicken (or turkey) broth
• 1 TBSP cayenne
• 1 TBSP paprika

instructions

• heat oil in big stockpot until shimmering. open window, vent hood on high, door between you & smoke detector closed.
• add flour, whisk constantly until dark brown
• add onion, bell pepper, celery. stir about until settled down
• add garlic and bay leaf. stir about
• add beer. stir about until goopy
• add broth and sausage
• salt & pepper chicken/turkey and brown in frying pan. add to soup
• add cayenne and paprika. cover and simmer
• let cook like 90 minutes before tasting

ingredients

• 2.5 - 3 lbs pork shoulder/butt/other stewable portion, preferably in big chunks
• 1 lb tomatillos
• 4 big green peppers - anaheims or poblanos
• 2 jalapeños
• 1 big or 2 medium onions
• 6 cloves garlic
• ~2 cups chicken broth
• seasonings - salt, pepper, oregano, cumin
• 15 oz. can hominy, drained
• juice of 1 - 2 limes
• 1 - 2 bunches cilantro, chopped

equipment note

a food processor is so helpful as to be mandatory, imo. if you don't have one then dice everything real small. i usually cook this in an instant pot also

instructions

• broil tomatillos and peppers on high for 10 minutes. flip halfway through
• cover w/tinfoil and let stand at least 10 minutes
• peel skin off peppers. i also devein/deseed them
• put tomatillos, peppers, onions, and garlic in food processor and blend into salsa
• salt & pepper and brown pork
• add the salsa and seasonings. stir about
• add hominy and broth
• set instant pot to meat/stew for 40 minutes or cover and simmer on low for, like, an hour and change
• when the pork falls apart to the touch it is done. add lime juice and cilantro. i occasionally take a bit of the liquid and mix it with a bit of cornmeal or instant masa to thicken it up more

ingredients

• 1 bunch kale
• 1 avocado
• juice of 1 lemon
• 1/2 cup olive oil
• 2 shallots, thin sliced
• 2-3 cloves garlic, minced
• 1/2 TSP anchovy paste (if vegetarian replace with capers or skip)
• dijon mustard
• salt & pepper

instructions

• tear up kale into bite size pieces and roll it around in your hands to soften the leaves
• dice avocado
• mix all the other ingredients together
• dress salad
• wait 15 minutes before serving
• this can keep for around 48 hours in the fridge before the avocado gets too slimy to eat

ingredients

• 1/2 cup vegetable shortening
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 TSP vanilla
• 1 egg
• 3/4 cup flour
• 1/2 TSP baking soda
• 1/2 TSP salt
• 3/4 cup regular oatmeal
• 3/4 cup instant/minute oatmeal
• 1 cup chocolate chips

instructions

• oven @ 350
• cream shortening and sugars
• add everything else
• roll into balls roughly the length of the first joint of a thumb. should fit very neatly in the hollow of the hand
• smush down onto baking sheet
• bake ~12 minutes or a bit longer. produces somewhere in the neighborhood of 24 cookies
• this is my grandma's recipe

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