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!
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.
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 always make enough for him to bring to work!
Step One: Place ground beef and onion in a large saucepan over medium heat; cook and stir until meat is browned and onion is tender, about 5 to 7 minutes
Step Two: Stir in tomato sauce, kidney beans, and stewed tomatoes with juice. If you prefer a thinner consistency, you can add water. Season with chili powder, garlic powder, salt, and black pepper. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes
Step Three: Turn of cooking device and let the meat rest for 5 minutes before shredding
Notes: Notes: Swap out beef for turkey for a healthier option.
Story: Drew and I recently decided to try and eat more beans. Extra protein, anti-oxidant properties, and a reduced risk of cancer are all great reasons to eat more beans! This is a pretty approachable recipe, and the bean flavor isn’t over the top. Hopefully I can find more recipes with beans that we both like.
Step One: Add baking soda and water to the sliced beef and massage with hands until most of the liquid is absorbed. Let stand 1-2 hours
Step Two: Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the meat. Set aside to marinate for 15-30 minutes, and then your beef is ready to use
Notes: This method can be used for any protein (shrimp, chicken, beef). Leave the marinade on the protein over night if you can. Using this method, this Orange Chicken recipe is one of the best!
Step One: Pour all ingredients into a blender and blend for 30 seconds until well combined
Notes: Store covered in the fridge for 2 weeks
Story: Mandi made this dressing with a grilled steak wrap that had feta cheese, olives, tomatoes and cucumbers for my 30th birthday! It was so good and definitely felt like Cava at home.
2 tablespoons hot pepper sauce (such as Tabasco), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere’s), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce
Instructions:
Step One: Make the roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. Cook roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking
Step Two: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped
Step Three: Stir vegetables into roux, and mix in sliced sausage. Cook over medium-low heat, stirring constantly, until vegetables are tender, 10 to 15 minutes. Remove from heat and set aside
Step Four: Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water
Step Five: Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark
Step Six: Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Stir in 2 more teaspoons of file gumbo powder just before serving
Step One: Wash and prep the vegetables. I like to cut them in large chunks
Step Two: If you used a juicer, simply pour the green juice into glasses and enjoy immediately. If you used a blender, the juice will be thicker. You can pour it through a fine mesh sieve, and using the back of a spoon, press the pulp into the sieve to extract as much liquid as possible. Pour the strained juice into glasses and enjoy
Notes: This drink is packed with vitamins like Vitamin K and Vitamin C, fiber, and minerals, including a bit of iron.
1 small orange (add 1-2 more oranges for added sweetness / omit and add another lemon for less sweetness!)
2 small lemons (add 1-2 more lemons for more acidity / reduce by half and add another orange for less acidity!)
1/4 cup chopped fresh turmeric (peeling optional)
1/4 cup chopped fresh ginger (peeling optional)
1/8 tsp fresh black pepper
1/4 tsp oil (such as extra virgin, optional / to help improve turmeric absorption)
Instructions:
Step One: To a juicer, add orange, lemon, turmeric, and ginger (depending on the juicer, you may need to peel the orange and lemon – our Hurom does recommend peeling before juicing, so that’s what we did)
Notes: Turmeric contains a compound called curcumin, which boasts amazing antioxidant and anti-inflammatory effects. And it’s been used in Ayurvedic medicine for thousands of years for conditions such as breathing problems, joint pain, fatigue, digestive issues, and more.
Ginger is a natural anti-inflammatory and antioxidantthat’s known to aid digestion and relieve nausea.
Lemon is naturally detoxifying and alkalizing in the body, aids in healthy bowel movements, and boasts plenty of vitamin C, which boosts the immune system.
