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Recipes
Hunan Chicken
By Mom_s
Prepare marinade in a bowl and mix well
- Marinade:
- 8 oz chicken breast fillet, cut into about 1/4-inch thick slices
- 2 tablespoons peanut oil
- 2 cups mixed vegetables of your choice
- (ie.broccoli florets, sliced carrots, sliced mushrooms, red bell peppers, etc.)
- 2 oz dry black fungus, optional (soaked in water and drained)
- 2-3 cloves garlic, minced
- 5 tablespoons Hunan Sauce
- 1 tablespoon Chinese cooking wine (dry Sherry wine, Shaoxing, etc.)
- Salt and sugar as per taste
- 1 egg white, beaten
- 1/2 teaspoon cornstarch
- A dash of ground white pepper
- 1/2 teaspoon salt
- Hunan Sauce:
- Yields 2/3 cup
- 1/4 cup chicken broth
- 1 tablespoon light soy sauce
- 2 tablespoons oyster sauce
- 3 tablespoons chili bean sauce (Spicy Toban Djan aka Spicy fermented soybean and broad bean sauce)
- 2 1/2 tablespoons ketchup
- 1/2 teaspoon apple cider vinegar
- 1 1/2 tablespoons sugar
- 2 dash of ground white pepper
- 1 teaspoon cornstarch
Moroccan Butternut Squash, Chickpea and Quinoa Tagine
By Mom_s
Heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes
- 1 tablespoon oil
- 1 small onion, diced
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 cup quinoa, rinsed
- 2 1/2 cup vegetable broth, or chicken, or water
- 1 (19 ounce) can chickpeas, drained and rinsed
- 1 tablespoon harissa
- 1 tablespoon honey
- 1/4 cup raisins
- 1/4 cup olives, coarsely chopped
- 1/4 preserved lemon, pith removed and diced
- salt and pepper to taste
- 2 cups butternut squash, peeled, seeded and cut into bite sized pieces
- 1 handful cilantro, chopped
Moroccan Roasted Carrot and Chickpea Quinoa Salad
By Mom_s
1. Toss the carrots in the olive oil along with the spices
- 4 large carrots (peeled and slices 1/4 inch thick)
- 1 tablespoon olive oil
- 1 tablespoon moroccan spice blend
- 1/2 cup red quinoa
- 1/2 cup white quinoa
- 2 cups water (or vegetable broth)
- 2 teaspoons moroccan spice blend
- 1 cup chickpeas (drained and rinsed)
- 1/4 cup red onion (diced)
- 1/4 cup raisins
- 1/4 cup pine nuts (toasted)
- 1 handful parsley (chopped)
- 2 tablespoons olive oil
- 1 lemon (zest and juice)
- 1 teaspoon moroccan spice blend
- salt and pepper to taste
Meyer Lemon Pound Cake
By Mom_s
Preheat oven to 325 F (160C)
- Pound Cake
- 1 3/4 cups all-purpose flour (230g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sour cream (60g)
- 1 1/2 tablespoons Meyer lemon juice
- 1 1/2 tablespoons Meyer lemon zest
- 1 cup granulated sugar plus 2 additional tablespoons (250g)
- 1 cup (2 sticks) unsalted butter, at room temperature (227g)
- 5 large eggs, at room temperature, beaten
- Syrup
- 1/4 cup granulated sugar (50g)
- 1/4 cup Meyer lemon juice (60ml)
- Glaze
- 1/2 cup confectioners’ sugar, sifted (65g)
- 1 tablespoon Meyer lemon juice
Kachumbe
By Mom_s
*pour boiling water over tomatoes in a heatproof bowl, set aside for 1 minute
- 1 1/4 lbs ripe tomatoes
- 1 shallot
- 1/2 cucumber
- 2 tsp cumin seeds
- 1 green chili (Serrano) de seeded and finely chopped
- Sal and freshly ground black pepper
- A handful of fresh mint leaves, shredded
- Freshly squeezed juice of 1/4 lemon
- 4 lemon wedges
Greek Chicken with Artichokes
By Mom_s
Heat oil in heavy large skillet over medium-high heat
- 1 TBL olive oil
- 1 whole fryer chicken
- 2 onion chopped
- 1/2 cup dry white wine
- 3 cloves garlic minced
- 2 6 oz jars marinated artichokes hearts, drained, and marinade reserved
- 3/4 cup canned low-salt chicken broth
- fresh lemon juice of 1 lemon
- 1 tsp. grated lemon peel
- 1/4 tsp dried crushed red pepper
- 3 TBL chopped fresh oregano
Papas a la Huancaina
By Mom_s
Papas a la Huancaina, (potatoes Huancayo style) are boiled yellow potatoes covered with an even yellower spicy an...
- 6 yellow potatoes, boiled and peeled
- 5 aji Amarillo chili pepper, seeded and ribbed
- 2 tablespoons vegetable oil
- 4 soda crackers (saltines)
- 8 oz. queso fresco (fresh white cheese)
- 1 cup evaporated milk
- Iceberg lettuce leaves
- Black olives
- 3 hard-boiled eggs, peeled and cut in slices
- Salt
- Parsley sprigs
Hawaiian Pizza
By Mom_s
Topping * 1 fresh pineapple, peeled, cored, and cut into cubes, 4 to 5 cups; or two 20-ounce cans pineapple ...
- Crust
- 3 * 3 cups Sir Lancelot High-Gluten Flour*
- 3/4 * 3/4 cup Hi-maize Natural Fiber*
- 1 * 1 tablespoon + 1 teaspoon Pizza Dough Flavor, optional but tasty
- 1 * 1 teaspoon instant yeast
- 1 1/4 * 1 1/4 teaspoons salt
- 2 * 2 tablespoons olive oil
- 1 1/2 * 1 1/2 cups lukewarm water, enough to make a soft, smooth dough
- * *Hi-maize gives the crust an extra-crisp bottom; if you don't have it, use a total of 3 3/4 cups high-gluten flour.
- Topping
- 1 * 1 fresh pineapple, peeled, cored, and cut into cubes, 4 to 5 cups; or two 20-ounce cans pineapple chunks, well drained
- 1 * 1 pound unsliced ham, cut into cubes or chunks
- 2 * 2 cups tomato or pizza sauce
- 2 to 4 * 2 to 4 cups shredded cheese; mozzarella, or your favorite combination
- 2 * 2 tablespoons olive oil
- Crust
- 13 * 13 ounces Sir Lancelot High-Gluten Flour*
- 3 1/2 * 3 1/2 ounces Hi-maize Natural Fiber*
- 1 * 1 tablespoon + 1 teaspoon Pizza Dough Flavor, optional but tasty
- 1 * 1 teaspoon instant yeast
- 1 1/4 * 1 1/4 teaspoons salt
- 7/8 * 7/8 ounce olive oil
- 12 * 12 ounces lukewarm water, enough to make a soft, smooth dough
- * *Hi-maize gives the crust an extra-crisp bottom; if you don't have it, use a total of 3 3/4 cups high-gluten flour.
Rompope estilo Santa Clara
By Mom_s
. El rompope recibe su nombre porque en dicha calle se encuentra el antiguo convento de monjas clarisas, que desde ...
- 1 Litro de Leche
- 1 1/4 Tazas de Azúcar
- 1 Raja de Canela
- 2 Clavos de Olor
- 1 Cucharadita de Nuez Moscada
- 1/2 Cucharadita de Bicarbonato
- 40 Gramos de Almendra Pelada y Molida finamente
- 10 Yemas de Huevo
- 1 Cucharada de Agua de Azahar
- 1 y 1/2 Tazas de Alcohol 96 grados o de aguardiente de caña
Classic Muffuletta Sandwich
By Mom_s
Make it, wrap it in plastic, and let the olive-y juices soak into the loaf
- For the Olive Salad
- 2/3 cup pitted and coarsely chopped green olives
- 2/3 cup pitted and coarsely chopped kalamata olives
- 1/2 cup chopped pimiento
- 3 cloves garlic, minced
- 1 anchovy fillet, mashed (optional)
- 1 tablespoon capers, drained and rinsed
- 1/2 cup finely-chopped fresh parsley leaves
- 1 teaspoon finely-chopped fresh oregano leaves
- 1/2 teaspoon freshly-ground pepper
- 1/2 cup extra-virgin olive oil
- 2 to 3 Italian hot pickled peppers (such as pepperoncini), chopped (optional)
- For the Sandwich
- 1 Muffuletta loaf, halved lengthwise (or Italian style bread)
- 4 ounces salami, thinly sliced
- 4 ounces capicola, thinly sliced
- 4 ounces mortadella, thinly sliced
- 4 ounces provolone cheese, thinly sliced
- For the Bread (Muffuletta)*
- 1 cup lukewarm water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 3 cups bread flour or all-purpose flour
- 3 teaspoons instant active dry yeast (I use SAF Instant Active Dry
- Yeast)
- Cornmeal
- Sesame seeds
- Olive oil