Enchillada Sauce

Created on 11/26/2022

Ingredients:

  • 5 Dried Anaheim Chiles
  • 1 Ancho Chile
  • 2 Chiles de Arbol
  • ½ Onion
  • 4 Garlic Cloves
  • Water
  • ¼ cup Vegetable Oil
  • ¼ cup All Purpose Flour
  • 1 teaspoon Better Than Bouillon, chicken flavor
  • ½ teaspoon Cumin
  • ½ teaspoon Salt, optional

Instructions

Step One: Stem, seed and rinse all dried chiles. Cut onion into three pieces. Peel garlic cloves. Place in a medium sauce pan with enough water to cover.

Step Two: Place pan on medium high heat and bring to a boil then reduce to low and cover with lid. Allow to cook until everything is heated through and chiles are soft, about 10-15 minutes.

Step Three: With slotted spoon, remove all ingredients from sauce pan to electric blender. Add about 1 cup water so blender blades will move easily. Pulse until smooth. Strain out and discard solid pieces, leaving the liquid. Set aside.

Step Four: Rinse and dry sauce pan or use a different one. With a whisk, mix together oil and flour briskly until smooth. Place pan on stovetop at medium heat. Cook, stirring almost constantly, until lightly browned, about 5-7 minutes. (To make gluten free, see note below.)

Step Five: Stir in liquid sauce from blender until smooth. Slowly stir in three cups water. Be careful when you first start pouring. There will be a lot of hot steam.

Step Six: Stir in remaining ingredients. The bouillon already has a lot of salt so, if you want to reduce the sodium, leave out the extra salt.

Step Seven: Bring to boil, then reduce heat and cook for about 5-7 minutes until slightly thickened.

Notes:

Makes 1 quart. Serving size is calculated at ¼ cup for nutrional information.To make gluten free, you can use GF flour or masa harina. Or, you can leave this part out completely for a thinner sauce.Use any leftovers at the table as a condiment, or save for another recipe later. Mexican gravy. To thicken this sauce for more of a Mexican gravy, slowly stir in ½ to 1 cup of your favorite cheese until fully melted near the end of cooking. Serve over tamales, burritos, nachos, tacos, chimichangas, everything.

Ranch Dressing

11/15/2019

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk or regular milk
  • ¾ – 1 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon finely cracked pepper
  • freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Instructions

Step One: Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!

French Bread

Created on 11/11/2023

Ingredients:

  • 2 ¼ teaspoons active dry yeast (9 grams)
  • 1 teaspoon sugar (4 grams) (use honey if you prefer)
  • 1 ¼ cups warm water (300 grams)
  • 1 ¼ teaspoons (8 grams) kosher salt
  • 2 ½ to 3 ½ cups All-Purpose Flour (400 grams) plus extra for dusting  (see recipe notes)

Instructions:

Step One: Combine yeast, sugar, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook)

Step Two: Let the yeast proof for about 5 minutes, until the mixture is foamy

Step Three: Add flour to bowl. Mix with a sturdy spatula until the dough starts to come together, then add salt and mix until all ingredients are incorporated. For best results, mix until no dry bits of flour remain. Note: This is a relatively slack (wet) dough, so it may seem a bit shaggy and sticky at this point. Don’t worry – it will become more smooth and elastic as we go!

Step Four: Cover bowl with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size

Step Five: When dough has risen, lightly flour a large cutting board. Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN – you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread. (Note: If the dough is sticking to the bowl a little bit, wet your hand with a bit of cold water and gently separate the dough from the bowl to get it all out)

Step Six: Shape the dough into a round loaf: Pull each corner of the dough in towards the center (like you’re folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over and pull it into a round loaf. Watch the video(s) above to see exactly how we do this

Step Seven: Flour a proofing basket or a medium bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes or so while you preheat the oven. Note: I like to line my proofing basket or mixing bowl with a clean linen napkin to distribute the flour more evenly and help with cleanup

Step Eight: While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit

Step Nine: When the oven is hot, you’re ready to go! Use oven mitts to pull the dutch oven out and remove the lid

Step Ten: Lay a piece of parchment paper down on your counter or cutting board (optional – it makes transferring the bread easier!)

Step Eleven: Tip your bread dough gently out of the proofing basket onto the parchment paper. Make sure the seam side is up this time – this is what will create those beautiful cracks on top of the bread

Step Twelve: VERY CAREFULLY (without burning yourself!) use the sides of the parchment to lift the bread up and place it into the hot Dutch oven

Step Thirteen: Put your oven mitts back on, place the dutch oven lid back on the pot, and slide the whole thing back into your hot oven

Step Fourteen: Cook bread for 30 minutes. After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes more until the bread has deepened in color and you have a beautiful brown crust

Step Fifteen: When bread is done, use oven mitts to pull the pot out of your oven. Use a long spatula or the corners of your parchment paper to lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 30 minutes before cutting into it. Slice, slather with butter, and enjoy!

Notes: Measure the flour by weight instead of cups. You can use instant yeast for this recipe, use 1 1/2 teaspoons instead. The best flour for this recipe is King Arthur All Purpose Flour. You can add garlic , nuts or spices to this recipe.

Turkish Eggs

Created on

Ingredients:

  • 1 cup plain Greek yogurt, made with whole milk and at room temperature
  • 1 to 2 garlic cloves, finely minced
  • 2 eggs
  • 3 tablespoons extra virgin olive oil
  • 1 to 2 tablespoons vinegar
  • 2 teaspoons Aleppo pepper or red pepper flakes
  • Fresh dill

Instructions

Step One:

In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now.

Step Two:

Bring a medium saucepan full of water to a boil. Stir in the vinegar.

Step Three:

Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.

Step Four:

When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.

Step Five:

Prepare and cook the second egg exactly as you did the first.

Step Six:

While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat.

Step Seven:

Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil.

Step Eight:

Serve immediately with your favorite rustic bread.

Notes: This rustic bread recipe pairs well with these eggs. Any kind of chili crisp oil would be a great topping, like this one.

Yellow Curry with Chicken and Potatoes

Created on

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 yellow onion
  • 1 lb boneless chicken breast, cut into bite-sized pieces
  • 1/3 cup yellow curry paste
  • 10 baby golden yukon potatoes, cut into bite-sized potatoes
  • 1 14-ounce can coconut cream
  • 1/2 – 1 cup water
  • 2 teaspoon fish sauce
  • 1 – 2 tablespoons brown sugar
  • Cilantro and rice for serving

Instructions:

Step one:

Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.

Step two:

Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.

Step three:

Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.

Notes: For a more vegetable-filled dish, add chunks of carrot with the potatoes. This recipe would go well with naan.

Beef and Broccoli

Created on 12/14/2018

Ingredients:

  • 2 lbs flank steak, sliced very thin
  • 4 cups broccoli, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 cup hot water
  • 5 tablespoons low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 3 teaspoons cornstarch
  • 3 tablespoons sesame oil

Instructions

Step one:

In a bowl combine together pressed garlic, hot water, soy sauce, brown sugar, cornstarch and sesame oil. Whisk to combine and set aside.

Step two:

On medium heat, preheat a skillet with 1 tbsp of olive oil. Add sliced broccoli, cook, until it softens. Remove from the skillet and set aside.

Step three:

Slice beef into long, thin strips. Add 1 tbsp of olive oil to the same skillet where you cooked the broccoli. Add beef until it gets golden brown.

Step four:

Pour sauce over the beef, and bring the sauce to a light simmer.

Step five:

Add broccoli back to the skillet. Stir to combine everything together, and cook it for about 3 minutes.

Step six:

Serve beef & broccoli while it’s still hot. It pairs well with rice.

Notes: This teriyaki sauce can be used for this recipe if you have it in your fridge. Serve with white or fried rice.

Guacamole

Created 3/10/2018

Ingredients:

  • 1 tablespoon olive oil
  • 1 teaspoon of salt
  • 2 teaspoons of pepper
  • 1 large garlic clove, smashed with the side of a knife
  • 1/4 jalapeno, seeds removed
  • 3-4 cilantro stems, save the leafs
  • 1 teaspoon onion powder
  • 1 large avocado, cut in half, then cut into cubes
  • 1/4 lime, squeezed into mortar and pestle

OPTIONAL INGREDIENTS

  • Roma tomato, chopped
  • Feta cheese, crumbled
  • Purple onion, chopped

Instructions

Step one:

Combine olive oil, salt, pepper, garlic clove, jalapeno, cilantro stems and onion powder into the mortar and pestle. Smash everything together still until a paste has developed.

Step two:

Add the avocado and gently mix in with the paste in mortar and pestle with a fork to keep a chunky guacamole. Use the mortar to combine for a smoother guacamole.

Teriyaki Sace

Created on 7/04/2020

Ingredients:

  • 1 cup water
  • 5 tablespoons packed light brown sugar
  • 1/4 cup low-sodium soy sauce
  • 1-2 tablespoons honey
  • 1 large clove of garlic, minced
  • 1/2 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Instructions

Step one:

Combine the 1 cup water, brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan and set over medium heat.

Step two:

In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.

Step three:

Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.

Notes: To make this a spicy teriyaki, add some sriracha or red pepper flakes to the saucepan. This sauce will stay good in your fridge for 3 weeks.

Rice Noodles

Ingredients:

  • 1 cup rice flour
  • 1/3 cup tapioca starch
  • Pinch of salt
  • 1 1/3 cup water
  • Oil for brushing

Instructions

Step one:

Mix the rice flour, tapioca starch and a pinch of salt in a large bowl.

Step two:

Gradually pour in the water and whisk continuously until the mixture turns into a thin batter.

Step three:

Fill a wok with water. Prepare a steamer basket on top. Turn the heat to medium-high.

Step four:

Using sesame oil, oil the bottom of a small nonstick pan. Pour the batter mixture on top and place in the steamer basket.

Step five:

Allow the mixture to steam for five minutes. Now place cooked noodle onto a cold water bath and brush the top of the noodle sheet with oil.

Step six:

Using a spatula, give the cake pan a swirl to loosen up the noodles. Cut into your desired thickness and lift it up.