Category: Vegetarian

Parmesan Risotto

10/5/2020

Italian

1/2 lb arborio rice
2 tbs olive oil
2 tbs yellow onion, minced
1/2 tbs thyme
1/2 tbs garlic, minced

1/2 tbs parsley
1/2 tsp salt
1/2 tsp pepper
1 1/2 qt chicken stock
1/2 cup parmesan

Saute all ingredients except rice, stock, and cheese until lightly browned
Mix in rice and stir for 1 minute
Stir in 3/4 qt of stock and cook until mostly absorbed
Add 1/2 qt of stock and cook until al dente and loose
Add more liquid if needed and stir in cheese
Risotto should be a bit gummy and hold together in a loose ball

Oyster Sauce Chinese Broccoli

9/16/2020

Hot Thai Kitchen/Pailin's Kitchen

Chinese broccoli and/or bok choy
6–7 cloves garlic, crushed
chilies or chili oil
3 tbsp oyster sauce

1 Tbs soy sauce
2 Tbsp water
1 tsp sugar
1/2 tsp white pepper

Szechuan

Cut thick gai lan stems on a sharp bias into thin slices, thinner stems into 2 in pieces
Cut leaves into bite-sized chunks. Keep the stems and leaves separated
Combine oyster sauce, soy sauce, sugar, and water
In a wok, fry the garlic and chilies in a little oil over medium heat until light golden.
Add gai lan stems, turn heat up to medium and cook for about 30-45 seconds.
Turn to high, add gai lan leaves, the sauce, white pepper, and cook for 30-45 sec
Remove from heat immediately once the leaves look mostly wilted
Residual heat will wilt the leaves further, and leaves get chewy when cooked too much

French Fries

9/2/2020

fries
olive oil
salt & pepper
paprika

ginger
cumin
garlic powder
Italian seasoning

Toss fries with oil and seasonings
Bake for at least 15 minutes at 425

Glazed Peaches

8/9/2020

2 ripe peaches, halved and pitted
1/4 cup balsamic vinegar
1 tbs brown sugar
1/2 tbs lemon juice
dash rum

Reduce ingredients at low boil
Grill peaches for at least 2 minutes on each side
Top with balsamic reduction
Serve warm

Emergency Midnight Noodles

7/15/2020

Fu Xia Fang Bian Mian - Every Grain of Rice by Fuchsia Dunlop, pg 288

12 oz dried wheat or buckwheat noodles
6 tbs tamari soy sauce
4 tbs chili oil

1 tsp sesame oil
2 spring onions, green parts, finely sliced
1 egg per serving, fried on both sides

Prepare noodles according to packaging
Combine sauce ingredients in serving bowl
Rinse, dry noodles, and add to bowl
Scatter with spring onions
Mix well
Serve with egg

Sweet and Sour Zucchini

7/14/2020

Tang Cu Yi Da Li Gua - Every Grain of Rice by Fuchsia Dunlop, pg 218

Szechuan

2 zucchini
salt
2 tbs cooking oil

2 garlic cloves, finely sliced
1/2 tsp sugar
1 tsp Chinkiang vinegar

Cut zucchini in half lengthwise, then into sections, then thinly slice
Mix with salt and rest
Cook garlic in hot oil in wok until fragrant
Squeeze water out of zucchini
Stir fry zucchini until hot and crisp
Stir in salt, vinegar, and salt to taste

No Bake Cookies

7/6/2020

2 cups sugar
1/2 cup milk
1 stick unsalted butter
1/4 cup cocoa powder

3 cups rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
pinch kosher salt

Bring the sugar, milk, butter, and cocoa to a boil over medium heat, stirring occasionally
Let boil for 1 minute
Remove from the heat and add oats, peanut butter, vanilla and salt
Stir until combined
Spoon onto parchment paper and leave until cooled and hardened, about 30 minutes

Spicy Buckwheat Noodles

6/30/2020

Suan La Qia Mian from Every Grain of Rice bu Fuchsia Dunlop, pg 268

dried buckwheat noodles
1 tbs tamari soy sauce
2 tbs Chinkiang vinegar
1/2 tsp sugar
salt

4 tbs chili oil
2 tsp garlic, minced
3 tbs spring onion greens, sliced finely
chicken, small pieces
2 tsp fresh chili, chopped finely

Szechuan

Cook noodles according to package
Rinse in cold water and shake dry
(if serving cold,) mix with oil and spread out to cool)
Mix noodles well with all ingredients and top with sliced chilies

Bok Choy and Fresh Shitake

6/29/2020

Every Grain of Rice by Fuchsia Dunlop, pg 180

bok choy, quartered length-wise
shiitake mushrooms, halved
salt
3 tbs cooking oil

3 garlic cloves, sliced
ginger, peeled and sliced
1/2 tsp sugar
1/2 tsp potato flour

Szechuan

Blanch vegetables with oil and salt until until leaves have wilted
Drain and dry
Stir fry garlic and ginger in hot oil until fragrant
Add vegetables to oil and stir
Mix in sugar, flour, and seasoning to taste

Mee Gati Coconut Noodles

6/28/2020

Classic Thai Food: Delicious Recipes by the Master Chef of Thailand by Sirsamorn Kongpun, pg 96

Thai

2 cup coconut milk
1 cup water
1 large prawn, chopped & cooked
1/4 small onion or shallot, diced
1/2 pound chicken or pork, chopped
100 gr yellow tofu, cubed
3 tbs soy beans paste (fermented is best)

1/4 cup palm sugar
1/3 cup tamarind juice
1 tsp dried chilies, ground
240 g thin rice noodles (2 packages)
1 egg
40 g Chinese chives, 1 in pieces
1 cup bean sprouts

Soak noodles in warm water
Heat coconut milk and water in a pan over medium heat
As oil raise to surface and breaks on edges, add shallots/onions to pan to stir fry
Mix in proteins, soy bean paste, sugar, tamarind juice, and chilies
Save some of the sauce from the pan to top finished dish with
Simmer to reduce and add firm tofu
Stir in prawn fats and taste to season
Remove from pan
In a small amount of the sauce, stir fry noodles until soft and liquid absorbed
Add bean sprouts, chives, and more water if mixture gets too dry
Cook whisked egg in thin layer until golden brown, roll, and slice into shreds
Serve sauce separately from noodles and top noodles with egg
Garnish plate with lime, bean sprouts, and chili flakes.

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REcipes

Parmesan Risotto

Oyster Sauce Chinese Broccoli

French Fries

Glazed Peaches

Emergency Midnight Noodles

Sweet and Sour Zucchini

No Bake Cookies

Spicy Buckwheat Noodles

Bok Choy and Fresh Shitake

Mee Gati Coconut Noodles

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