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Recipes
Slow Cooker Ginger-Beef Noodle Soup
By DreiFromBK
In a slow cooker, combine the meat with the broth, water, soy sauce, ginger, onion, garlic and star anise
- 1 1/2 pounds beef chuck in one piece
- 8 cups beef broth
- 4 cups water
- 1/2 cup soy sauce
- 1/2 cup plus 2 tablespoons very thinly sliced peeled ginger (4 ounces)
- 1 onion, coarsely chopped
- 3 garlic cloves, thinly sliced
- 1/2 star anise pod
- 1/2 pound shiitake mushrooms, caps only, thickly sliced
- 3 large scallions, thinly sliced
- 1 pound fresh Chinese egg noodles or thick Japanese udon
- Toasted sesame oil or hot chili oil, for serving
Jalapeño and Cheddar Cauliflower Muffins
By DreiFromBK
Very kid friendly, they are fun to eat and have virtually no cauliflower flavor
- 2 cups finely riced, raw cauliflower **
- 2 Tbl minced jalapeno
- 2 eggs, beaten
- 2 Tbl melted butter
- 1/3 cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
- 1 Tbl dried onion flakes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp baking powder
- 1/4 cup coconut flour
Brown Rice Bowl with Crispy Tofu and Vegetables
By DreiFromBK
Japanese rice bowls often contain many of the same flavors as sushi, but without the fussy rolling steps
- Rice and dressing
- 2 1/3 Cups short-grain brown rice *
- 3 1/2 Cups water
- 2 Teaspoons vegetable oil
- salt
- 6 Tablespoons rice vinegar
- 6 Tablespoons mirin
- 1/2 Teaspoon sugar
- 3 Tablespoons soy sauce
- 1 Teaspoon grated fresh ginger
- 1 orange
- 1 lime
- Vegetables and tofu
- 28 Ounces soft tofu * *
- 3/4 Cup cornstarch
- 1/4 Cup cornmeal
- salt
- pepper
- 2 Tablespoons vegetable oil
- 6 radishes
- 1 avocado * * *
- 1 cucumber
- 4 scallions , sliced thin
- 1 (8 by 7 1/2-inch) sheet nori , crumbled (optional)
Spaghetti with Corn Carbonara and Crab
By DreiFromBK
On a work surface, cut the corn kernels off of the cobs; using the sharp side of the knife, scrape the pulp off the...
- 7 ears of corn, shucked
- 1 pound spaghetti
- 2 tablespoons unsalted butter
- 1/4 pound guanciale, cut into 1/4-inch dice
- 2 medium shallots, minced
- 2 garlic cloves, thinly sliced
- 1 tablespoon fresh lemon juice, plus finely grated zest, for garnish
- Salt
- Pepper
- 1/2 pound jumbo lump crabmeat
- Extra-virgin olive oil and shichimi togarashi, for serving
Oven-Fried Chicken by the Bucket
By DreiFromBK
Preheat the oven to 400° and arrange the racks in the upper and lower thirds
- Canola oil spray
- 1 1/4 cups all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 1 cup whole milk
- 1 tablespoon Dijon mustard
- Two 8 1/2-ounce bags kettle-style potato chips (such as salt-and-pepper flavor), finely crushed
- Four 6-ounce boneless chicken breasts with skin, halved crosswise
- 4 bone-in chicken thighs (1 1/2 pounds)
- 4 chicken drumsticks (1 pound)
Olive Oil-Poached Hake on Sautéed Zucchini with Tomatoes
By DreiFromBK
Bring a saucepan of water to a boil
- 2 tomatoes (3/4 pound)
- 2 cups plus 2 tablespoons extra-virgin olive oil
- 2 zucchini—quartered lengthwise, seeded and cut into 1/4-inch dice
- 1/4 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon sherry vinegar
- Salt
- Four 6-ounce skinless hake fillets
Low-Fat Copycat Wendy's Frosty
By DreiFromBK
The taste and texture of this copycat Wendy's Frosty is spot-on and you don't need an ice cream maker
- 12 ounces (1 standard tub) whipped topping, keep frozen (I used fat-free Cool Whip; lite, regular, or vegan versions may be substituted)
- 1/4 cup sweetened condensed milk
- 2 tablespoons unsweetened natural cocoa powder
- 1 cup chocolate milk (I used 1% chocolate milk; chocolate almond milk may be substituted)
Potato-Tomato Gratin
By DreiFromBK
Fresh tomatoes add great flavor to potato gratin, but they also add lots of moisture
- Serves 6 to 8
- A mandoline makes quick work of slicing the potatoes (tomatoes are better sliced by hand).
- Ingredients
- 2 tablespoons olive oil
- 2 onions, halved and sliced thin
- Salt and pepper
- 2 garlic cloves, minced
- 1/4 cup water
- 1/2 cup pitted kalamata olives, chopped
- 3 pounds plum tomatoes, cored and sliced 1/4 inch thick
- 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
- 2 teaspoons minced fresh thyme
- 8 ounces Gruyère cheese, shredded (2 cups)
Yeasty Waffles
By DreiFromBK
Jeff Potter offers a waffle recipe made with yeast instead of baking powder in his book, Cooking for Geeks
- 1 3/4 cups whole milk, at room temperature
- 1/2 cup unsalted butter, melted, plus more melted butter for the waffle iron
- 2 1/2 cups sifted all-purpose flour
- 1 tablespoon active dry yeast (from 2 envelopes)
- 2 large eggs, at room temperature
- 2 teaspoons agave nectar or honey
- 1 teaspoon salt
- Syrup, fresh fruit and softened butter, for serving
Chicken Roasted on Bread with Caperberries and Charred Lemons
By DreiFromBK
Preheat the oven to 400°
- 1/2 pound sourdough bread, torn into bite-size pieces
- 4 large shallots, quartered lengthwise
- 3/4 cup drained caperberries
- 2 lemons, scrubbed and quartered lengthwise
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Salt
- Pepper
- Four 12-ounce whole chicken legs