Author: kaylaenglish

Pork Potstickers

Created on 8/9/2024

Ingredients:

  • 1 pound ground pork
  • 2 cups shredded cabbage
  • 4 cloves garlic, minced
  • 3 stalks green onion, thinly sliced
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • Kosher salt
  • fresh cracked pepper
  • 36 (round) dumpling/potsticker wrappers
  • 2–4 tablespoons vegetable oil

Garnish: 

  • sliced green onion
  • sesame seeds
  • soy sauce

Instructions:

Step One: Add pork, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl. Mix until well combined

Step Two: Fill a small bowl with water. Lay out a dumpling wrapper and use your finger dipped in water to wet the entire edge of the wrapper. Scoop about a tablespoon of filling into the center of the dumpling wrapper. A cookie scoop works well for this

Step Three: Fold the wrapper and press the edges together to seal the dumpling into a half-moon shape. Place the dumpling onto a baking sheet, gently pressing it down so the bottom flattens and it can stand on its own

Step Four: Heat 2 tablespoons oil in a large saute pan over medium heat. Working in batches of about 6-8 (depending on the size of your pan) add dumplings, flat side down, and cook for about 1-2 minutes or until the bottom is a dark golden brown.

Step Five: Carefully pour a 1/4 cup of water into the pan and cover immediately. The mixture of oil and water will cause the pan to spit and spatter oil everywhere, so be sure to have the lid handy before pouring the water. Cook the dumplings, covered for 3-4 minutes or until all the water has been absorbed

Step Six: Remove the lid and cook for another 30 seconds or so, until the bottoms are crisp again. Repeat with remaining dumplings. Add more oil as necessary so that the bottom of your pan is always coated in a thin layer of oil

Step Seven: Serve with soy sauce and garnish with sliced green onion and sesame seeds

    Gluten-Free Zucchini Bread

    Created on 8/9/2024

    Ingredients:

    OTHER:

    • 1/4 cup brown sugar
    • 1/2 cup white sugar
    • 2 eggs
    • 1/3 cup vegetable oil or oil of choice
    • 1/4 cup almond milk room temperature
    • 1 teaspoon lemon juice
    • 2 teaspoons vanilla
    • 1 cup finely grated zucchini squeezed of excess water (from about 1 large zucchini)
    • 1/2 cup chopped walnuts or chocolate chips

    Instructions:

    Step One: Preheat the oven to 350F. Grease 3 mini loaf pans (or one 9×5 loaf pan) with cooking spray or coconut oil

    Step Two: In a medium bowl, combine the dry ingredients. Whisk to evenly distribute

    Step Three: Add the brown sugar, white sugar, eggs, oil, almond milk, lemon juice, and vanilla. Using a hand mixer, mix on low to evenly combine. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine

    Step Four: Pour the batter into the prepared loaf pans. Bake for 30-35 minutes, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature

    Instant Pot Pork Carnitas

    Created on 7/8/2024

    Ingredients:

    • 3 lb. skinless, boneless pork shoulder (Boston Butt), cut into 2″ pieces
    • 2 jalapeños, cut in half lengthwise, stems removed
    • 4 large garlic cloves
    • 1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
    • 1 tsp. dried oregano
    • 1 tsp. freshly ground black pepper
    • 1 tsp. ground coriander
    • 1 tsp. ground cumin
    • Corn tortillas, pico de gallo, lime wedges, guacamole, pickled onions, chopped cilantro, shredded cabbage, and/or crema (for serving; optional)

    Instructions:

    Step One: Place pork, jalapeños, garlic, salt, oregano, pepper, coriander, and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes

    Step Two: Release pressure manually. Using a slotted spoon, transfer pork to a large bowl; fish out jalapeños and garlic and discard. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine

    Step Three: Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist

    Gluten Free Cinnamon Bread

    Created on 7/8/2024

    Ingredients:

    • 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
    • 1 teaspoon xanthan gum omit if your blend already contains it
    • 10 tablespoons (54 g) cornstarch
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • ¾ cup (150 g) granulated sugar
    • 6 tablespoons (84 g) unsalted butter at room temperature
    • 1 cup (8 fluid ounces) buttermilk at room temperature
    • 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
    • 1 teaspoon pure vanilla extract

    FOR THE CINNAMON-SUGAR MIXTURE

    • ½ cup (100 g) granulated sugar
    • 2 teaspoons ground cinnamon

    FOR THE (OPTIONAL) GLAZE

    • 1 cup (115 g) confectioners’ sugar
    • 1 tablespoon milk plus more by the 1/4 teaspoonful as needed

    Instructions:

    Step One: Preheat your oven to 350°F. Grease and line with unbleached parchment paper a standard 9-inch x 5-inch loaf pan and set it aside

    Step Two: In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well

    Step Three: Create a well in the center of the dry ingredients and add the butter, buttermilk, eggs, and vanilla, mixing to combine after each addition. The batter will be thick and fluffy

    Step Four: In a small bowl, place the granulated sugar and cinnamon, and mix to combine well

    Step Five: Scrape half of the quick bread batter into the prepared loaf pan, and spread into an even layer with a wet spatula

    Step Six: Place half of the cinnamon-sugar mixture on top and shake into an even layer

    Step Seven: Place the remaining batter on top followed by the remaining cinnamon-sugar mixture, in the same manner

    Step Eight: Using a wet butter knife at an angle perpendicular to the bottom of the loaf pan, carefully swirl the batter in all directions. The top of the batter should be craggy and uneven

    Step Nine: Place the loaf pan in the center of the preheated oven and bake for 30 minutes at 350°F

    Step Ten: Lower the oven temperature to 325°F, rotate the loaf pan 180°, and continue to bake until a toothpick inserted in the center of the loaf comes out with no more than a few moist crumbs attached, and the top is light golden brown and firm to the touch (about another 15 minutes)

    Step Eleven: Remove from the oven and allow to cool in the baking pan for 15 minutes before transferring to a wire rack to cool completely

    Cajun Chicken with Peach Salsa

    Created on 7/8/2024

    Ingredients:

    • 1½ lb. skinless, boneless chicken thighs (about 6)
    • 2 Tbsp. Cajun seasoning
    • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
    • 3 Tbsp. extra-virgin olive oil, divided
    • 2 ripe peaches, peeled, cut into ½” pieces
    • Zest and juice of 1 lime
    • 1 cup cilantro leaves with tender stems

    Instructions:

    Step One: Toss 1½ lb. skinless, boneless chicken thighs (about 6) with 2 Tbsp. Cajun seasoning, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. extra-virgin olive oil in a medium bowl to coat

    Step Two: Toss 2 ripe peaches, peeled, cut into ½” pieces, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a mesh sieve set inside another medium bowl to combine; set aside

    Step Three: Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook chicken in a single layer, turning halfway through, until charred in spots and cooked through, 12–16 minutes. Transfer to a platter

    Step Four: Discard (or drink; it’s delicious!) any juice in bowl. Transfer peaches to bowl and add zest and juice of 1 lime and 1 cup cilantro leaves with tender stems and toss gently to combine. Taste peach salsa and season with more salt if needed. Spoon over chicken thighs

    Brussel Sprouts and Sausage Stir Fry

    Created on 7/8/2024

    Ingredients:

    • 1 Tbsp. (or more) vegetable oil
    • 1 lb. hot Italian sausage, casings removed
    • 1 medium onion, thinly sliced
    • 4 garlic cloves, thinly sliced
    • 1 small jalapeño, thinly sliced
    • 1 lb. brussels sprouts, halved
    • Kosher salt
    • 2 Tbsp. soy sauce
    • 1 Tbsp. sherry vinegar or red wine vinegar
    • 2½ tsp. five-spice powder

    Instructions

    Step One: Heat a dry large nonstick skillet or wok over high. Add 1 Tbsp. vegetable oil, then 1 lb. hot Italian sausage, casings removed. Using a wooden spoon, break up sausage into bite-size pieces and cook, stirring every couple of minutes, until sausage is mostly cooked through with some golden brown edges, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate. Pour fat in skillet into a small heatproof bowl or measuring glass

    Step Two: Add 1 Tbsp. fat back to pan and cook 1 medium onion, thinly sliced, tossing every 30 seconds or so, until softened but not floppy, about 3 minutes. Stir in 4 garlic cloves, thinly sliced, and 1 small jalapeño, thinly sliced, and cook, stirring often, until softened, about 2 minute. Transfer to plate with sausage

    Step Three: Heat another 3 Tbsp. fat (or vegetable oil if you’ve run out of fat) in same pan. Add 1 lb. brussels sprouts, halved, season with kosher salt, and toss to combine. Arrange brussels sprouts so each piece has as much contact with pan as possible. Let cook, undisturbed, until golden brown around edges underneath, about 3 minutes. Toss and pour in 2 Tbsp. soy sauce and ½ cup water. Reduce heat to medium, cover pan, and cook until brussels sprouts are just tender, about 5 minutes. Remove pan from heat and return sausage and onion mixture back to pan if you have room. Add 1 Tbsp. sherry vinegar or red wine vinegar and 2½ tsp. five-spice powder and toss to combine. (If you don’t have enough room in the pan, toss everything together in a large bowl.)

    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