Tag: Drew Recipe

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. 

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

Thai-style Grilled BBQ Pork

Ingredients:

  • Frozen sticky rice
  • 16 ounces pork loin
  • 5 ounces pork back fat
  • Bamboo skewers
  • 4 garlic cloves, peeled
  • 3 cilantro roots
  • 1/2 tsp coriander seeds
  • 1/2 tsp palm sugar (or regular white sugar)
  • 2 tbsp fish sauce
  • 3 tbsp black soy sauce
  • 2 tsp vegetable oil
  • 1/2 tsp salt
  • 2 tsp cornstarch
  • 1/4 coconut milk, extra for basting

Instructions:
Step One:
For the pork skewers, start by cutting the pork loin into very thin, around 2mm-thick (1/16 inch) slices – you almost want to be able to see through it. Transfer the slices to a large bowl. Next, take your strip of back fat and cut it into slightly thicker slices than you did with the pork loin. Transfer to a small bowl

Step Two:
To make the marinade, add the garlic cloves, coriander roots, coriander seeds and peppercorns to a mortar. Use a pestle to pound the ingredients into a rough paste. Transfer to the pork loin, followed by the palm sugar, fish sauce, Thai black soy sauce or kecap manis, vegetable oil, salt, cornflour and coconut milk. Using clean hands, mix everything together until the palm sugar has dissolved into the marinade and the meat is evenly coated. Set aside for 1 hour to allow all the flavours to make friends with one another

Step Three:
In the meantime, soak your bamboo skewers in water to prevent them from burning on the grill later. Once your pork has marinated, add a piece of pork fat to the skewer, then concertina a couple of slices of pork on. Repeat with another piece of pork fat and two more pork slices. Continue on in this way with the remaining skewers, pork slices and pork fat

Step Four: To cook the skewers, you could use a charcoal grill like I did, or a frying pan, grill plate or a barbecue. Cook the skewers for around 2-3 minutes on one side until you’ve got some nice colour, then flip and baste with some coconut milk. Cook for another 2–3 minutes or until the pork is cooked through and everything is looking nice and golden brown. Serve with the sticky rice

Buffalo Chicken Wings

Created on 12/22/2023

Ingredients:

  • 1 lb chicken wings
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 cup Hot Sauce (such as Frank’s Red Hot Sauce)
  • 2 tablespoons Butter (melted)
  • 1/2 tablespoon Honey
  • ½ teaspoon Pepper
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • Add Celery/Carrot Sticks And Ranch Dressing (for serving)

Instructions:

Step One: Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper or foil and set a wire rack on top.

Step Two: Add the chicken wings to a large bowl and dry with a paper towel, then toss with the baking powder and salt until evenly coated.

Step Three: Arrange the wings on a wire rack, then bake for 1 hour, flipping every 20 minutes, or until golden brown and crispy.

Step Four: Make the buffalo sauce: In a large skillet over medium, combine the salt, hot sauce, butter, honey, black pepper, garlic powder, and onion powder. Add the wings and toss to coat.

Notes: Serve with tater tots or french fries! Allow these to cook in the oven for about 40 minutes.

Birria Tacos

Created on 8/8/2023

Ingredients:

  • 3 pounds beef (chuck roast, beef shank, short ribs, oxtail), lamb, or goat meat
  • 2 tablespoons vegetable oil
  • 3 dried ancho chilis (very mild, smoky, 1000 – 2000 SHU)
  • 3 dried guajillo chilis (sweet, smoky, not very spicy, 2500–5000 SHU)
  • 1 new Mexican dried chiles (mild, sweet 800 – 1400 SHU)
  • Optional: 1 dried chile de árbol (quite spicy, 15000 – 30000 SHU)
  • 1 onion, sliced
  • 6 garlic cloves, chopped
  • 2 bay leaves
  • ½ cinnamon stick or ½ teaspoon cinnamon powder
  • 2 teaspoons dried Mexican oregano or oregano
  • 1½ teaspoon cumin seeds, ground
  • 1 teaspoon coriander, ground
  • 2 teaspoons tomato paste
  • 2 cups unsalted chicken stock or high-quality unsalted beef stock
  • 2 tablespoons apple cider vinegar
  • Optional: 1 tablespoon regular soy sauce
  • Optional: 1 tablespoon fish sauce
  • Salt & ground black pepper

Garnish:

  • 8 – 12 corn tortillas
  • Good melting cheese (i.e. Oaxaca cheese or mozzarella cheese), freshly grated
  • White onion, diced
  • Cilantro, finely chopped
  • Lime slices

Instructions:

Step One: Prepare Dried Chiles – Remove stems and seeds from dried chiles, then cut chiles into smaller pieces. Toast Dried Chiles in Instant Pot – Put all dried chiles in Instant Pot. Press “Saute” button to “Sauté More” to heat up the Instant Pot. Stir occasionally. Once you smell the chiles’ aroma (~4 to 5 mins), remove and set aside the toasted chiles

Step Two: Brown Meat in Instant Pot – Wait until the Instant Pot says “HOT”. Pat dry your meat. Season one side of beef with salt & black pepper. Add 1 tbsp vegetable oil in inner pot, and ensure to coat the oil all over the whole bottom of the pot. Carefully place the seasoned side of beef in Instant Pot. Season the other side of beef with more salt & black pepper. Brown one side for 5 minutes before flipping the meat, then brown the other side for another 5 minutes. Set aside the browned meat

Step Three: Saute Onions and Garlic – Add another 1 tbsp vegetable oil to Instant Pot. Add in sliced onions, then saute for 3 minutes. Add in garlic cloves, 2 bay leaves, ½ cinnamon stick, 2 tsp dried Mexican oregano, 1½ tsp ground cumin seeds, 1 tsp ground coriander, and 2 tsp tomato paste, then saute for another minute

Step Four: Deglaze Instant Pot – Pour in 1 cup unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix

Step Five: Pressure Cook Birria – Add in 2 tbsp apple cider vinegar, 1 tbsp (15ml) regular soy sauce, 1 tbsp fish sauce, and another cup of unsalted chicken stock, then give it a quick mix. Add in toasted dried chiles (make sure all chiles are submerged in the cooking liquid). Layer browned beef on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Cook the Beef Shank & Chuck Roast Pieces on High Pressure for 1 hour then Natural Release for 15 minutes

Step Six: Blend and Shred Beef – Transfer beef to a large mixing bowl. Find and discard the bay leaves & cinnamon stick. Keep all the chiles in Instant Pot. Blend the birria sauce with an immersion hand blender. With two forks, shred the beef, then transfer the shredded beef back to the Instant Pot

Step Seven: Season Birria: Taste and adjust the seasoning by adding more salt (for reference: we added roughly 4 – 6 large pinches of salt)

Heat up a skillet over medium heat. Dip corn tortillas in the birria sauce. Make sure the birria sauce is fully covering both sides of corn tortillas because the tortillas will break if they’re too dry. If you’re using a cast-iron skillet, grease pan with oil to prevent tortillas from sticking. You can use a bit of oil for a non-stick pan. It’s important your skillet is hot enough before you start to pan-fry the tortillas. Place corn tortilla on the heated skillet. Layer a handful of grated melting cheese on corn tortilla, then let the cheese melt. Once the cheese has melted and the corn tortilla is a bit crisped, layer some birria meat on the cheese. Fold corn tortilla in half. Serve these birria tacos immediately with dipping sauce and lime slices

Notes: Make extras for the freezer!

Vegan Pesto

Created on 7/20/2023

Ingredients:

  • 2 cups Fresh Basil (packed, large stems removed)
  • 3 tablespoons Walnuts (or pine nuts, if nut-free, try sunflower seeds!)
  • 3 large cloves Garlic (peeled)
  • 2 tablespoons Lemon Juice
  • 4 tablespoons Nutritional Yeast
  • ¼ teaspoon Sea Salt (plus more to taste)
  • 3 tablespoons Extra Virgin Olive Oil
  • 6 tablespoons Water (plus more as needed)

Instructions

Step One: To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms

Step Two: Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water)

Step Three: Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity

Notes: This sauce will be good in the fridge for up to a week.

Herb Roasted Turkey Breast

Created on 7/20/2023

Ingredients:

  • 1 bone-in turkey breast (5 to 6 pounds)
  • 5 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons pepper
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic salt
  • 1 medium onion, cut into wedges
  • 1 celery rib, cut into 2-inch pieces
  • 1/2 cup white wine or chicken broth

Instructions:

Step One: Preheat oven to 325°. With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey

Step Two: Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish

Step Three: Bake, uncovered, until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving

Spicy Coconut Grilled Chicken Thighs

Created on 6/14/2023

Ingredients:

  • 3″ piece fresh ginger
  • 5 garlic cloves
  • ¾ cup coconut milk
  • ¼ cup hot chili paste (such as sambal oelek)
  • ¼ cup fresh lime juice
  • 2 Tbsp. light brown sugar
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
  • 2 Tbsp. vegetable oil, plus more for grill
  • 2 lb. skinless, boneless chicken thighs
  • ½ cup cilantro leaves with tender stems
  • Lime wedges (for serving)

Instructions:

Step One: Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours

Step Two: Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes

Step Three: Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes

Step Four: Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside

Mongolian Pork Chop

Created on

Ingredients

  • ½ cup hoisin sauce
  • 4 cloves garlic, minced
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon red wine vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sherry vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons white sugar
  • 1 ½ teaspoons hot sauce
  • ½ teaspoon ground white pepper
  • ½ teaspoon freshly ground black pepper
  • 2 (10 ounce) thick bone-in center cut pork chops

Instructions:

Step One: Make marinade: Combine hoisin sauce, garlic, soy sauce, ginger, red wine vinegar, rice vinegar, sherry vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly until combined

Step Two: Place pork chops in a resealable plastic freezer bag; pour slightly more than 1/2 of the marinade into the freezer bag over pork chops. Seal the bag and refrigerate for 6 to 8 hours. Reserve remaining marinade

Step Three: Preheat an outdoor grill for high heat. Lightly oil the grate

Step Four: Remove pork chops from marinade; pat dry with paper towels. Discard used marinade

Step Five: Cook pork chops on the preheated grill until brown grill marks appear, about 4 minutes per side

Step Six: Move pork chops to indirect medium heat and continue cooking, brushing reserved marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C)

Shepheard’s Pie

Created on

Ingredients:

Meat Filling

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 lb. 90% lean ground beef -or ground lamb
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves -minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots*
  • 1/2 cup frozen corn kernels

Potato Topping

  • 1 ½ – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
  • 8 tablespoons unsalted butter -1 stick
  • 1/3 cup half & half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup parmesan cheese

Instructions

Make Meat Filling

Step One: Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally

Step Two: Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally

Step Three: Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute

Step Four: Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain

Step Five: Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally

Step Six: Set the meat mixture aside. Preheat oven to 400 degrees F

Make Potato Topping

Step One: Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

Step Two: Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

Step Three: Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

Step Four: Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble Casserole

Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving

Notes: To make this dairy and gluten-free, sub out the flour for almond flour and the half and half/butter with a milk alternative