All posts in January 2025

Chipotle and Rosemary Roasted Nuts

Created on 1/6/2024

Ingredients:

  • Vegetable oil
  • 3 cups whole roasted unsalted cashews (14 ounces)
  • 2 cups whole walnut halves (7 ounces)
  • 2 cups whole pecan halves (7 ounces)
  • 1/2 cup whole almonds (3 ounces)
  • 1/3 cup pure maple syrup
  • 1/4 cup light brown sugar, lightly packed
  • 3 tablespoons freshly squeezed orange juice
  • 2 teaspoons ground chipotle powder
  • 4 tablespoons minced fresh rosemary leaves, divided
  • Kosher salt

Instructions

Step One: Preheat the oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again

Step Two: Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature

Story: Someone on the robotics team gave my parents a jar of these nuts, which have been my snack weakness at work!

Jan 06, 2025

Spicy Pork and Mustard Green Soup

Created on 1/6/2025

Ingredients:

  • ½ pound ground pork
  • 2 cloves garlic finely chopped
  • 2 teaspoons finely grated peeled ginger
  • 1 teaspoon Sichuan peppercorns, crushed
  • ¾ teaspoon crushed red pepper flakes
  • ½ teaspoon cumin seeds, coarsely chopped
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • 4 cups low-sodium chicken broth
  • 1 bunch mustard greens, torn (about 4 cups)
  • 4 scallions, thinly sliced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon fish sauce (such as nam pla or nuoc nam)
  • 8 oz. wide rice noodles

Instructions:

Step One: Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes

Step Two: Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper

Step Three: Meanwhile, cook noodles according to package directions; drain

Step Four: Divide noodles among bowls and ladle soup over

Story: First recipe of the new year! Drew and I have almost been in our house for a year. It feels like just yesterday we were doing the final walk-through of the house. Colorado will see a couple of inches of snow tonight so I thought I would try this soup recipe.

Jan 06, 2025

Orange Chicken

Created on 12/1/2024

Ingredients:

  • Kevin’s Orange Chicken sauce
  • 2 pounds chicken thighs
  • 2 teaspoon baking soda
  • Water 1/4 cup per pound
  • 4 teaspoons vegetable oil
  • 4 teaspoons oyster sauce or soy sauce
  • 4 teaspoons cornstarch
  • 4 teaspoons Shaoxing Wine
  • 1 large egg
  • 1/2 cup cornstarch
  • 1/4 cup flour
  • 8 cups peanut oil
  • Green onion, pale green parts (garnish)
  • Sesame seeds (garnish)

Instructions:

Step One: Velveting your chicken 4 hours (minimum) before frying will take your chicken to the next level! Don’t skip this step. Add baking soda and water to the sliced chicken and massage with hands until most of the liquid is absorbed

Step Two: Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the meat. Set aside to marinate for 4 hours, and then your meat is ready to fry

Step Three: Take the chicken out of the fridge an hour before you want to fry. Pour the peanut oil into a large pot and set to medium heat

Step Four: Crack one large egg into the chicken, mix well. In a separate bowl, add 1/2 cup cornstarch and 1/4 flour. Mix together

Step Five: Take one piece of chicken from the marinate and add to the cornstarch/flour mixture. Coat the chicken entirely. Then carefully put in the hot peanut oil. Repeat with as many pieces of chicken that can fit in the pot so that each piece of chicken has room to swim around in the oil

Step Six: Let the chicken cook for 5 minutes (it should be nice and crispy). Take the chicken out of the oil with a metal slotted spoon (plastic can melt!) and place on a plate with a paper towel. Repeat until all the chicken is cooked. Once you remove chicken from the oil, give the oil a couple seconds to heat up again before adding more chicken

Step Seven: Turn the heat up on the oil and refry each piece of chicken for about a minute. This gives the chicken a beautiful brown crispy color!

Step Eight: Grab your biggest wok and turn the stove to medium heat. Pour in the Kevin’s Orange sauce. Once that is bubbling, add the chicken. Toss to get the sauce all over each piece of chicken

Step Nine: You did it! You fried chicken and made the best homemade Chinese takeout. Now garnish with green onion and sesame seeds and enjoy

Story: Drew loves this recipe. I try to make it once a month. He likes it with white rice and steamed broccoli. I was make enough for him to bring to work!

Jan 06, 2025