Ginger Soy Sesame Fish in a Pouch

Recipe from Table for Two

Yield: 2 servings

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

2 fresh white fish filets (cod, halibut, your favorite)

4 teaspoons sesame oil, divided

2 tablespoons soy sauce

20 thin slices of ginger root

1 scallion, chopped

Salt and pepper

Instructions

Preheat oven to 375 degrees.

Prepare two pieces of aluminum foil, each big enough to fit the fish filet in the middle with about 5 inches of foil on either side.

Place one fish filet in the middle of one sheet of foil.

Drizzle 2 teaspoons of sesame oil on top and gently rub it all over the fish on both sides. Drizzle 1 tablespoon of soy sauce on top then add 10 slices of ginger, half the chopped scallions and season with salt and pepper.

Bring up the two long sides of the aluminum foil to a tent then roll down while bringing the two other sides up so the liquid doesn't drip out, making a little pouch/packet.

Repeat with the other filet.

Place both foil packets on a baking sheet and bake fish for 10  to 15 minutes or until fish is cooked through and flaky.

Carefully unwrap the fish from the package.

Notes

If using frozen fish filets, thaw first.

Olive Garden Fat-Free Italian Salad Dressing

Recipe from Top Secret Recipes

Yield: 1-1/3 cups / 12 servings

Prep time: 5 minutes

Cook time: 20 minutes + 2 hours to chill

Ingredients

2/3 cup water

1-1/2 tablespoons dry pectin

1/2 cup white vinegar

1/4 cup corn syrup

1-1/4 teaspoons salt

1 teaspoon lemon juice

1/2 teaspoon minced garlic (1 clove)

1/4 teaspoon dried parsley flakes

1/4 cup egg substitute

2-1/2 tablespoons grated Romano cheese

Instructions

In a small saucepan, combine the water and dry pectin and whisk until the pectin is mostly dissolved.

Add the remaining ingredients, except for the Romano cheese, and place the pan over medium heat. Stir often until the mixture beings to boil, then remove the pain from the heat. Cool for 10 minutes.

Stir the Romano cheese into the thickened mixture.

Allow the mixture to cool thoroughly, then pour into a sealed container and chill for at least 2 hours.

Taiwanese Braised Pork Rice (Ro Zao Fan)

Adapted from Table for Two and Why Food is So Good

Yield: 4 servings

Prep time:

Cook time:

Ingredients

1 lb of ground pork, or 1/2 lb ground pork and 1/2 lb pork belly (cut into cubes)
1/2 cup of fried shallots
2 tablespoons shaoxing or rice wine
1.5 teaspoons brown or white sugar, or ½ tablespoon rock sugar
1/4 teaspoon white pepper
1/4 cup soy sauce
Pinch of salt
3 cups of water
2 to 4 medium boiled eggs, peeled

Instructions

Cook the pork, then add the shallots and rice wine. Stir, then add the sugar, white pepper and soy sauce.

Add 3 cups of water, or enough to barely cover the pork. Bring to a boil and simmer on low for 30 to 45 minutes, or longer, depending on the cut of meat. The meat should be very tender. Add a pinch of salt if needed.

Add the eggs and cook for 5 minutes.

Notes

For eggs with more flavor, add while the pork is still simmering.

If using fresh shallots, fry 1 cup of sliced fresh shallots in 1/4 cup canola oil until they are a deep golden brown. Drain and set aside until needed.

Little Caesar’s Crazy Bread & Crazy Sauce

Recipe from Top Secret Recipes

Yield: 8 pieces / 4 servings

Prep time:

Cook time:

Ingredients

Crazy bread

1 package (10 oz) Pillsbury pizza dough

2 tablespoons (1/4 stick) butter

1 teaspoon garlic salt

Grated parmesan cheese for topping

Crazy sauce

1 can (15 oz) tomato puree

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder

¼ teaspoon dried basil

¼ teaspoon dried marjoram

¼ teaspoon dried oregano

¼ teaspoon ground thyme

Instructions

Crazy bread

Preheat the oven to 425 degrees.

Unroll the dough on a cutting board

Cut the dough in half down the middle, then cut each of those halves vertically in half, and half once more so there are 8 even strips of dough.

Carefully place each strip on a lightly greased baking sheet and back for 6 to 8 minutes, or until the top just turns golden brown.

While the dough bakes, melt the butter (on the stove or in the microwave for 15 to 20 seconds), then add the garlic salt and stir until it dissolves. Set aside.

Remove the breadsticks from the over and spread a coating of garlic butter over each piece.

Sprinkle a generous amount of parmesan cheese on each breadstick.

Crazy sauce

Combine all the ingredients in an uncovered saucepan over medium heat.

When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often.

Remove the sauce from the heat and let it cool slightly before serving.

Notes

Store sauce in tightly sealed container in the refrigerator for up to 3 or 4 weeks.

Korean Braised Short Ribs (Kalbi Jjim)

Recipe from Week of Menus

Yield: 4 servings

Prep time:

Cook time:

Ingredients

2-1/2 to 3-1/2 lbs of short ribs
1 cup soy sauce
1 cup sugar
1 cup water or beef broth
1/2 cup sesame oil
1/2 cup sake
1/2 teaspoon black pepper
8 cloves of garlic, finely chopped or crushed
2 carrots, cut into 2-inch chunks

1 potato cut into 2 inch chunks
1 large onion, cut into chunks

1 cup rice cake

Instructions

Drain the blood by soaking the short ribs in cold water. Place beef  into a large pot and cover completely with cold water. Let  sit for 45 minutes to an hour.

Drain the water.

Slice into the beef across the grain, ‘breaking’ the top of the meat but leaving it attached to the bone.

Put the beef into a pot and cover with clean water. Bring to a boil then reduce heat to a simmer. Allow to simmer for 45 minutes.

Drain and wash off all of the foam and dirty bits under cool water until you have "clean" pieces of cooked beef. If preparing for the next day, cool, cover and refrigerate meat at this point.

In a clean pot add the soy sauce, sugar, water, sesame oil, sake, garlic, and pepper. Heat over medium heat until simmering.

Add the beef to the simmering liquid and cook over medium low heat, turning often and allowing different pieces of the beef to soak and cook in the liquid. Cook for 40 minutes or until the beef is tender.

Add onion, carrots and potato, and rice cakes.

Continue cooking, stirring occasionally, until the vegetables and rice cakes are fully cooked, about 15 more minutes.

Roasted Parmesan Potatoes

Recipe from Table for Two

Yield: 2 servings

Prep time: 10 minutes
Cook time: 45 minutes


Ingredients

4 medium red potatoes, cut in quarters
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/4 cup freshly grated Parmesan cheese
Pepper, to taste
Olive oil


Instructions

Preheat oven to 400 degrees.

Place the potatoes in a medium bowl, and drizzle with olive oil. 

Add in the Italian seasoning, garlic powder, salt, cheese, and pepper, and toss until potatoes are evenly coated.

Pour the potatoes onto a baking sheet and spread out in a single layer.

Bake for 30 to 45 minutes or until potatoes are soft and cooked through, moving around the potatoes halfway through the baking time.

Sprinkle additional cheese on top before serving if desired.

Momofuku Kirby Cucumber Pickle

Recipe from Chow

Yield: 3 cups

Prep time: 5 minutes
Cook time: 1 hour pickling time


Ingredients

4 medium kirby cucumbers
2 tablespoons + 1 teaspoon granulated sugar
1 tablespoon kosher salt


Instructions
 
Cut the cucumber into¼-inch slices and place in a large bowl.

Add the sugar and salt and stir to combine.

Place the cucumber mixture in a quart-sized resealable container, cover, and refrigerate for at least 1 hour.






Notes

Can be kept in refrigerator for up to one month.

Chinese Chicken Soup

Recipe adapted  from Steamy Kitchen
 
Yield: 4 servings

Prep time: 10 minutes
Cook time: 2 hours



Ingredients

3-lb organic chicken, or 3 lbs of chicken pieces

5 stalks green onion, cut into 3" pieces

 2" piece of ginger, cut into rounds
4 garlic cloves, peeled

2 carrots, cut into large chunks

2 stalks celery, cut into large chunks

Salt


Instructions

Cut up the chicken into 2" to 3" pieces.

Boil 1 quart of water in a large stockpot. Add the chicken pieces and boil for 5 minutes.

Empty contents of the entire stockpot into the strainer. Wash the stockpot and get rid of any scum that clings to sides. Rinse the chicken pieces and return to the stockpot. Refill stockpot with 1-1/2 quarts cold water.

Add remaining ingredients to stockpot. Bring to barely a boil and immediately turn down the heat to low. Simmer for 1-1/2 hours, never letting the stock bubble and boil. Periodically check the stockpot and remove any scum on surface. Strain and return stock to the stockpot. Discard ginger and green onions. Shred the chicken meat and return the chicken and vegetables to the stockpot.

Add 1 teaspoon salt. Taste, adjust salt as needed.



 
Notes

Discard vegetables with ginger and green onions and add additional carrots and celery when returning chicken to stockpot.

Roasted Garlic Brussels Sprouts

Recipe from Table for Two

Yield: 4 servings

Prep time: 10 minutes
Cook time: 35 minutes


Ingredients

2 pounds brussels sprouts, cutting each brussels sprout in half
1/8 cup olive oil
1/2 tablespoons garlic powder

 
Instructions

Preheat oven to 400 degrees Fahrenheit.

In a large bowl, toss brussels sprouts with olive oil and garlic powder.

Pour brussels sprouts onto a baking pan in an even layer.

Bake for 35 minutes, turning the brussels sprouts with a spatula halfway through the cooking process.

White Truffle Mac & Cheese

Recipe from Food Network

Yield: 4 servings

Prep time: 20 minutes
Cook time: 35 minutes
 

Ingredients
 
1/2 cup butter
1/2 cup chopped red onion
1/2 cup chopped garlic
1/2 cup all-purpose flour
2 cups whole milk
1-1/2 cups cooked cavatappi pasta
1/2 cup chopped fresh herbs (equal parts rosemary, thyme and basil)
1/4 cup infused white truffle oil
1/2 cup grated Parmesan
1/4 cup Japanese bread crumbs (panko)
Salt and freshly ground black pepper

 
Instructions
 
Preheat the broiler.
 
Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour.
 
Add the pasta and stir until hot. Add the fresh herbs, the truffle oil, and half of the Parmesan and stir until dissolved.
 
Season, to taste, with salt and pepper.
 
Put all ingredients into an ovenproof dish and sprinkle the remaining cheese and bread crumbs on top evenly. Place under a broiler until top becomes golden brown.

Zucchini Chips

Recipe from Table for Two

Yield: 50+ chips
Prep time: 10 minutes

Cook time: 2 hours
 

Ingredients
 

1 large zucchini 

2 tablespoons olive oil 

Kosher salt

 

Instructions
 

Preheat oven to 225 degrees. Line two large baking sheets with silicon baking mats or parchment paper.
 

Slice the zucchini on a mandolin or using a knife.
 

Sandwich the zucchini between layers of paper towel and press on them to draw out the liquid.
 

Line the zucchini on the baking sheet tightly, making sure not to overlap them.
 

Pour the olive oil in a small bowl and take a pastry brush to brush the olive oil on each zucchini slice.
 

Sprinkle a little bit of salt throughout the baking sheet.
 

Bake for 2 hours or until they start to brown and aren't soggy and are crisp.
 

Let cool before removing and serving.

 

Notes
 

Store up to 3 days in an air-tight container.

Daikon & Carrot Pickle

Recipe from New York Times

Yield: 3 cups

Prep time: 15 minutes
Cook time: 1 hour to marinate
 

Ingredients

1 large carrot, peeled and cut into thick matchsticks or cubes
1 pound daikon radishes, peeled and cut
1 teaspoon salt
2 teaspoons + ½ cup sugar
1¼ cups distilled white vinegar
 

Instructions

Place carrots and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about ¼ of their volume.
 
Drain in a colander and rinse under cold running water, then press gently to expel extra water.
 
Return vegetables to bowl, or transfer to a glass container for longer storage.
 
In a small bowl, combine ½ cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour.
 

Notes

Refrigerate for up to 4 weeks

Cold Garlic & Sesame Marinated Green Beans

Recipe from Table for Two

Yield: 4 servings

Prep time: 5 minutes
Cook time: 2 hours


Ingredients

1 lb green beans
⅓ cup low sodium soy sauce
2 or 3 cloves garlic, finely minced
3 tablespoons sesame oil
½ tablespoon sugar


Instructions

In a large pot of boiling water, blanch the green beans for 4 to 5 minutes, and then throw them in a large bowl of water filled with ice to stop the cooking.

Drain the beans and water.

In a large plastic bag, put in all the ingredients, zip it tightly and shake until all beans are covered.

Let cool in the fridge for 1 hour then toss them around again in the bag and cool for another hour.

Toss the beans around prior to serving.

Garlic Mashed Potatoes

Recipe from Steamy Kitchen

Yield: 6 servings

Prep time: 5 minutes + 30 minutes to roast garlic
Cook time: 35 minutes


Ingredients
1 head garlic

1 teaspoon olive oil

4 medium russet potatoes, skin-on scrubbed (for creamy mashed potatoes, peel the potatoes)

3 to 4 tablespoons butter

½ cup milk or heavy cream

1½ teaspoons kosher salt (or ¾ teaspoon table salt)



Instructions

Preheat oven to 400 degrees.

Cut off the top ½-inch of the garlic off. Lay garlic on piece of tin foil, drizzle olive oil over garlic cloves and close tin foil. Roast for 30 minutes or until the garlic has softened completely and is very tender. Let cool and squeeze out the roasted garlic cloves. Coarsely chop.

In the meantime, place the potatoes in a large pot and cover with water by 1-inch. Cover and bring to boil and cook for 20 to 25 minutes over medium heat, until fork tender. Drain potatoes.

For hearty, skin-on mashed potatoes: Return the potatoes to the pot over low heat, add 3 tablespoons butter, ¼ cup milk, salt and roasted garlic. Mash and stir, but do not over mix or the mashed potatoes will turn gummy. Taste and season with additional salt or milk if needed.
or
For creamy and smooth mashed potatoes: In the pot, add 4 tablespoons of butter, ½ cup of heavy cream, salt and roasted garlic and turn the heat to low. Mash the potatoes and stir into the pot, but do not over mix or the mashed potatoes will turn gummy. Taste and season with additional salt or milk if needed.

Chinese Cucumber Salad

Recipe from Omnivore’s Cookbook


Yield: 2 servings

Prep time: 5 minutes 
Cook time: 5 minutes


Ingredients

2 English cucumbers or 4 kirby cucumbers, skin removed
3 cloves garlic, crushed and minced
1 tablespoon chinkiang vinegar (or rice vinegar)
1 tablespoon light soy sauce
1 teaspoon sugar
½ teaspoon salt
½ teaspoon sesame oil


Instructions

Dry cucumbers with a paper towel. Place cucumber on a large cutting board and carefully use a cleaver to crush it. Then cut it into bite size pieces and place them into a bowl. Top with garlic.

Combine vinegar, soy sauce, sugar, salt and sesame oil in a small bowl and mix well.

Right before serving, pour the sauce mixture over the cucumber and mix well.


Notes

Adding the sauce beforehand will cause the cucumber to lose water, and the sauce will be diluted.

Kimchi Fried Rice

Adapted from Rasa Malaysia

Yield: 2 servings

Prep time: 10 minutes
Cook time: 15 minutes


Ingredients

2 tablespoons oil
2 cloves garlic, minced
2 cups kimchi, cut into small pieces
½ cup kimchi juice
4 cups steamed white rice
2 tablespoons soy sauce or to taste
1 tablespoon sesame oil
2 tablespoons gochujang (red pepper paste)
1 teaspoon black pepper       


Instructions

Pour the oil into a large skillet or wok. When it starts to shimmer, add the garlic and sauté.

Add the kimchi, kimchi juice and gochujang, and stir occasionally until cooked through, about two minutes.

Add the rice, break up any clumps, and stir until it is evenly mixed in with the kimchi.

Add the soy sauce, sesame oil, gochujang and black pepper and blend well with the rice and kimchi.


Notes

Top with egg, sunny side up.   

Seaweed Soup

Adapted from Week of Menus  

Yield: 12 servings 

Prep time: 1 hour 
Cook time: 2 hours 


Ingredients

2½ gallons of water 
¾ lb to 1 lb of beef brisket 
1 large onion, peeled
10 cloves of garlic, peeled
2½ cups of dried seaweed 
3 tablespoons good sesame oil 
2 tablespoons soup soy sauce
Salt to taste


Directions 

Put the seaweed in a bowl and cover with cold water and set aside for 15 to 30 minutes. Rinse, drain, and cut into bite-sized pieces if needed.

Put beef brisket in a large bowl and cover with cold water and set aside for at least 45 minutes.

In a large stock pot, add the water and bring to a boil.

Add onion, garlic cloves and beef brisket. Bring to a boil again, then reduce heat to medium, cover and allow to simmer for at least one hour.

Check if the beef is tender, if not, simmer for an additional 15 minutes.

Remove beef, onions and garlic from soup stock. Set soup stock aside, and when the beef is cool, shred into bite sized pieces.

Heat an empty stock pot (pour the broth into a holding container if needed) over medium heat then add sesame oil.

Add the seaweed and sauté for a minute, then add soy sauce  or a teaspoon of salt.

Continue cooking for another minute and then pour the soup stock over the seaweed. Add the beef pieces and bring to a boil.

Check seasonings and adjust as needed. 


Notes

Freeze broth up to 3 months

Add dried mushrooms; soak in warm water for 30 to 45 minutes until softened, cut, and add in soup when adding shredded beef pieces.

Mapo Tofu (Korean Style)

Recipe from Week of Menus

Yield: 6 servings

Prep time: 5 minutes

Cook time: 10 minutes 


Ingredients

1 teaspoon canola oil
1 teaspoon sesame oil
1 to 1¼ lb ground beef

2 tablespoons chopped garlic (or 1 tablespoon minced garlic)
½ teaspoon salt
2 tablespoons gochujang (red pepper paste)
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 packages (14 oz each) soft tofu, cut into cubes
1½ teaspoon cornstarch 
½ cup water

Instructions

Heat a large skillet until hot. Add both oils, followed by ground beef and garlic. Season with salt and cook over high heat, stirring and breaking up the meat, until crumbly and lightly browned, about 3 minutes.

Stir in the gochujang, hoisin and soy sauces, and cook, stirring, for 3 minutes. Gently fold in the tofu. 

In a small bowl, whisk the cornstarch into the water. Add to the skillet and simmer until the sauce thickens, about 2 minutes.

Beer & Bacon Dip

Recipe from The Beeroness  

Yield: 10 servings

Prep time: 10 minutes

Cook time: 20 minutes 


Ingredients 

16 oz cream cheese 

½ cup sour cream 
1-2/3 cup shredded mozzarella 
¾ cup shredded cheddar 
½ teaspoon smoked paprika 
½ teaspoon salt 
½ teaspoon chili powder 
1 teaspoon garlic powder 
2 tablespoons cornstarch
¾ cup IPA or pale ale beer8 slices bacon, cooked and chopped


Instructions 

Preheat oven to 350 degrees.

Add the cream cheese, sour cream, mozzarella, cheddar, smoked paprika, salt, chili powder, garlic powder, cornstarch and beer to a large bowl or food processor and mix well or process on high until smooth and well combined, about 5 minutes.

Stir in most of the chopped bacon, reserving about 2 tablespoons.

Pour the dip into an oven safe bowl top with reserved bacon.

Bake 15 to 20 minutes or until warmed through.

Spicy Corn Dip

Recipe from Mix & Match Mama

Yield: 10 servings

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients 

2 cans of sweet corn (drained) or about 3 cups of frozen corn kernels (defrosted and drained)
2 jalapeno peppers, seeded and chopped (about 3 tablespoons)
2 green onions, chopped

½ cup sour cream

½ cup mayonnaise
1 cup shredded Monterey Jack cheese
1 tablespoon chili powder 


Instructions

Preheat oven to 375 degrees.

In a large bowl, mix together all of your ingredients. Pour into a greased 2-quart or 9x13-inch baking dish.

Bake for about 20 minutes or until golden brown and bubbly.