Author: kaylaenglish

20 – Minute Chicken Pho

Created on 6/21/2024

Ingredients:

  • 1 rotisserie roast chicken
  • 1 onion, skin on, halved
  • 4cm (1.5”) piece of ginger, sliced
  • 1 cinnamon stick
  • 3 whole star anise
  • 3 tbsp fish sauce, or to taste
  • 2 tsp salt, or to taste
  • 2 beef stock cubes
  • 400g (14 oz) dried rice stick noodles

To Serve:

  • ½ onion, finely sliced
  • ¼ cup spring onion (scallions)
  • bean shoots
  • Thai basil leaves
  • lemon wedges
  • sliced red chilli
  • hoisin sauce (optional)
  • sriracha sauce (optional)

Instructions:

Step One: Remove the chicken meat from the rotisserie chicken. Shred and set aside until ready to serve

Step Two: Place the bones of the rotisserie chicken in a large microwave-safe bowl. Add the onion, ginger, cinnamon stick and star anise. Top with 2 litres (2.1 qt) of water. Microwave on high (1000W) for 10 minutes. Crumble in the beef stock cubes and stir to combine. Microwave on high for a further 5 minutes. Remove from the microwave and strain the broth, discarding the solids. Taste and season with the fish sauce and salt to taste

Step Three: In the meantime, soak the noodles in room temperature water for 10-15 minutes or until softened slightly. Cook in boiling water for 2-3 minutes or until the noodles are just tender. Drain and divide among serving bowls

Step Four: To serve, top the noodles with onion slices, chicken meat and spring onion. Ladle over hot broth (reheat in the microwave if you need). Serve with the bean shoots, Thai basil, lemon, chilli, hoisin and sriracha

Gluten Free Banana Bread

Created on 5/28/2024

Ingredients:

  • 2 cups gluten-free all-purpose baking flour (without xanthan gum)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 2 cups mashed ripe bananas (4-5 medium)
  • 1 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Instructions:

Step One: Preheat the oven to 350°F. In a large bowl, whisk together the flour, baking soda and salt

Step Two: In a small bowl, whisk together the eggs, bananas, sugar, applesauce, oil and vanilla

Step Three: Stir the wet ingredients into the dry ingredients just until moistened

Step Four: Pour the batter into two greased 8×4-inch loaf pans. Sprinkle the tops of each with the walnuts

Step Five: Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool the loaves in their pans for 10 minutes. Remove the loaves from the pans and put them on wire racks. Let them cool completely to room temperature

Gluten-Free Chocolate Chip Cookies

Created on 5/24/2024

Ingredients:

  • 1 1/3 cups (225g) gluten-free measure-for-measure flour
  • 1/4 cup (25g) almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (113g) butter
  • 1 tablespoon milk of choice
  • 3/4 cup (160g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup (170g) chocolate chips
  • sea salt for sprinkling optional

Instructions:
Step One: In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt. Set aside

Step Two: Melt the butter in a medium skillet over medium-low heat, stirring occasionally

Step Three: Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl

Step Four: Add the milk, brown sugar and granulated sugar to the brown butter. Whisk to combine.

Step Five: Whisk in the egg and vanilla until smooth and creamy

Step Six: Using a rubber spatula, mix in the dry ingredients until well-combined. Stir in the chocolate chips

Step Seven: Cover the bowl and let the dough sit at room temperature for 30 minutes, or refrigerate for up to 5 days

Step Eight: Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats

Step Nine: Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart

Step Ten: Bake for 10-12 minutes or until the edges are golden brown and the center is set

Step Eleven: Remove from the oven and cool on the baking sheet for 5 minutes. Sprinkle with flaky salt, if desired. Transfer to a wire rack to cool completely

Notes:

Gluten-Free Flour: Be sure to use a gluten-free flour blend that contains xanthan gum. I use King Arthur Flour Measure-for-Measure Flour. Other 1:1 gluten-free flours that contain xanthan gum such as Bob’s Red Mill 1:1 Baking Flour will also work. Dairy-Free: Skip steps 2-3 and simply use melted dairy-free butter (note that dairy-free butter will not brown). Omit the milk. Use dairy-free chocolate chips. 

Crab Fried Rice

Created on 5/13/2024

Ingredients:

Instructions:

Step One: First, prep all of your ingredients, including your aromatics–ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking

Step Two: Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it’s thoroughly combined with the ginger/garlic mixture and/or warmed through if you’re using leftover rice

Step Three: Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it’s not quite salty enough for you or if you know you won’t be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine

Step Four: Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout

Step Five: Before adding the crab, use your spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil

Kale Pesto Pasta

Created on 3/20/2024

Ingredients:

  • 1 large bunch Tuscan kale, ribs and stems removed
  • Kosher salt
  • 12 oz. farro pasta or whole wheat pasta
  • ⅓ cup raw pistachios
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove
  • 1 oz. Parmesan, finely grated, plus more for serving
  • 2 Tbsp. unsalted butter
  • Freshly ground black pepper

Instructions:

Step One: Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands

Step Two: Cook pasta in pot of boiling water, stirring occasionally, until al dente

Step Three: Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl

Step Four: Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper

Pasta al Limone

Created on 3/20/2024

Ingredients:

  • 1 lemon
  • 12 oz. spaghetti or other long pasta
  • Kosher salt
  • ¾ cup heavy cream
  • 6 Tbsp. unsalted butter
  • 3 oz. finely grated Parmesan (about ¾ cup)
  • Freshly ground black pepper

Instructions:

Step One: Using a vegetable peeler, remove two 2″-long strips of zest from 1 lemon. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining lemon zest into a large pot (like a Dutch oven). Cut zested lemon in half and squeeze out enough fresh lemon juice to yield 2 Tbsp. into a small bowl; set aside

Step Two: Cook 12 oz. spaghetti or other long pasta in another large pot of boiling heavily salted water according to package directions, stirring occasionally, until very al dente (pasta will finish cooking in the sauce)

Step Three: Meanwhile, add ¾ cup heavy cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in 6 Tbsp. unsalted butter, 1 Tbsp. at a time, until melted and sauce is creamy and emulsified. Remove from heat

Step Four: Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook pasta, tossing often and adding 3 oz. finely grated Parmesan (about ¾ cup) little by little, until cheese is melted and sauce is creamy, about 3 minutes. Remove from heat and stir in reserved lemon juice. If sauce looks tight, add 1–2 Tbsp. more pasta cooking liquid (cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things). Season with more salt, if needed

Step Five: Divide pasta among bowls. Season with freshly ground black pepper, then garnish with reserved lemon zest strips

Fettuccini Alfredo

Created on 3/20/2024

Ingredients:

  • 12 ounces fettuccine or other long pasta
  • Kosher salt
  • ¼ cup (½ stick) unsalted butter, cut into small pieces
  • ¾ cup finely grated Parmesan, plus more for serving
  • Freshly ground black pepper

Instructions:

Step One: Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid

Step Two: Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, no more than 1 tablespoon at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese

White Cheddar Mac and Cheese

Created on 3/12/2024

Ingredients:

  • ½ lb. pasta shells
  • 1-¾ cup whole milk
  • 1-½ cup white cheddar, grated
  • ½ teaspoon salt
  • 3 tablespoon butter
  • 2 tablespoon all purpose flour
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions:

Step One: Cook pasta shells according to pasta instructions for “al dente”. Drain and set aside

Step Two: In a saucepan over medium heat, add butter and begin to melt. Add flour and stir to form a paste. Slowly Add milk to the flour mixture while stirring. Add salt, pepper, and garlic powder and stir. Bring sauce to a simmer. Reduce heat to low and stir in white cheddar cheese. Stir until cheese is fully melted into the sauce

Step Three: Toss pasta shells in with the cheese sauce and serve immediately

Chicken Noodle Soup

Created on 1/12/2024

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 8 cups chicken stock
  • 2 bay leaves
  • Kosher salt freshly ground black pepper, to taste
  • 2 ½ pounds bone-in, skinless chicken breasts
  • 2 ½ cups wide egg noodles
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste

Instructions:

Step One: Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes

Step Two: Stir in garlic until fragrant, about 1 minute

Step Three: Stir in chicken stock and bay leaves; season with salt and pepper, to taste

Step Four: Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones

Step Five: Stir in chicken and pasta and cook until tender, about 6-7 minutes

Step Six: Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste

Beef Stew

Created on 12/28/2023

Ingredients:

  • 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 cloves garlic, peeled and smashed
  • 2 tablespoons balsamic vinegar
  • 1½ tablespoons tomato paste
  • ¼ cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1½ teaspoons sugar
  • 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
  • 1 pound small white boiling potatoes (baby yukons), cut in half
  • Fresh chopped parsley, for serving (optional)

Instructions:

Step One: Preheat the oven to 325°F and set a rack in the lower middle position

Step Two: Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside

Step Three: Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours

Step Four: Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm — or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley, if desired

Notes: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot