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Recipes
Chicharrones
By gnikylime
Note: Make sure that *all* of the water has cooked out
- 1 pound pork belly, skin side rubbed with 2 teaspoons baking soda and 1 teaspoon salt
- Water to cover
- Salt and pepper to taste
- Spices of your choice such as cayenne, sugar, and paprika
Lightened-Up Pai Gu Fan
By gnikylime
排骨飯 (pai gu fan) is a Taiwanese dish consisting of fried pork schnitzel, white rice, pickled vegetables and a...
- Tea eggs:
- 8 eggs, preferably medium
- 1/2 cup dark soy sauce
- 1/2 cup dry sherry
- 4 star anise
- 1 strip (1/2 x 2 inches) orange zest
- 3 cups water
- 3 Lapsang Souchong tea bags or other black tea, strings removed
- "Fried" chicken:
- 1.8 lb [0.8 kg] chicken cutlets
- 1/2 c. [118 mL] skim milk
- 1 T. [1 Esslöffel] soy sauce
- 1/4 c. [32 g.] dry roux (http://catholicfoodie.com/how-to-make-a-dry-roux-in-the-oven)
- 1 t. [1 Teelöffel] five spice
- Rice:
- 1-1/2 c. [265 g.] wild & brown rice mix, uncooked
- Pickled vegetables:
- đồ chua or other pickled vegetable (1/2 recipe http://www.hungryhuy.com/vietnamese-pickled-daikon-carrot-recipe-do-chua/)
Payagyaw (Spiced Yellow-Pea Fritter)
By gnikylime
Burmese fritter
- 1 c. dried yellow split peas
- 1 medium-sized onion, cut into thin slices, 1/2 c.
- 1/4 c. chopped fresh coriander
- 1 fresh semihot green chili, chopped
- 1/2 t. ground cumin seed
- 1/2 t. salt
- 1 T. toasted chickpea flour (besan)
- 1/2 t. ground turmeric
- 1/4 c. water
- oil for deep-frying
Arancello
By gnikylime
Plain and spiced orange liqueur
- 1 L decent vodka (like Skyy)
- 6 large organic oranges (organic is important since zesting)
- 3.5 c. sugar
- 4.5 c. water
- cinnamon stick (optional)
- 10 cloves (optional)
Béchamel Cheese Sauce from 'Ultimate Nachos'
By gnikylime
http://www.seriouseats.com/recipes/2013/06/bechamel-cheese-sauce-from-ultimate-nachos
- 2 tablespoons [28.5 g] unsalted butter
- 2 tablespoons [2 Esslöffel] all-purpose flour [Weizenmehl Tup 550]
- 2 cups [480 mL] whole milk
- 8 ounces [227 g.] melting cheese of your choice, shredded (about 2 cups)
- Salt and black pepper
grab & go breakfast muffins
By gnikylime
Modified from http://www.ringfingertanline
- 1 lb. [0.4 kg] boneless, skinless chicken breasts
- 1 head broccoli, trimmed to florets and chopped
- 8 oz [225 g.] mushrooms, sliced
- 2 medium tomatoes, seeded and diced
- 6 egg whites
- 12 whole eggs
- 1/2 c [119 mL] milk, 1%
- 1/4 tsp [1/4 Teelöffel] dill
- 1/4 tsp [1/4 Teelöffel] fresh ground pepper
- 1/2 tsp [1/2 Teelöffel] salt
- 3/4 c [75 g.] parmesan cheese (optional)
Vegetarian Afghan Pumpkin with Beef
By gnikylime
Slow cooker vegan Afghan-style "beef" with tomato with roasted pumpkin and garlic yogurt sauce
- "Beef":
- 3/4 cup [144 g] brown lentils
- 3/4 cup [144 g] beluga lentils or brown lentils
- 3/4 cup [129 g] quinoa, rinsed
- 6 cups [1425 ml] water
- 6 cloves garlic, minced
- 3 T. [3 Esslöffel] tomato paste
- 1 (14-1/2)-oz [400 g.] can crushed tomatoes
- 3 shallots, finely diced
- 2 t. [2 Teelöffel] ground coriander (seeds)
- 1 t. [1 Teelöffel] freshly ground pepper
- 3/4 t. [3/4 Teelöffel] turmeric powder
- Pumpkin:
- 5 lb [2.25 kg] Hokkaido or sugar pumpkin
- 5 T. [71 g.] butter
- 1/4 c. [50 g.] sugar
- 1/4 t. [1/4 Teelöffel] ground cinnamon
- 1/4 t. [1/4 Teelöffel] ground, dried ginger
- 1 t. [1 Teelöffel] ground coriander (seeds)
- Yogurt sauce:
- 1 c. [245 g.] nonfat yogurt
- 1 clove garlic, finely minced
- Additional seasoning:
- Salt (highly recommended)
- Pepper
Sweet Potato and Sugared Pecan Muffins
By gnikylime
1. Preheat the oven to 400F
- Topping:
- 1/4 c. packed dark brown sugar
- 1/4 c. chopped pecans
- Batter:
- 2 +1/2 c. unbleached all-purpose flour
- 1/3 c. packed dark brown sugar
- 2 t. baking powder
- 1/2 t. salt
- 1 c. mashed cooked sweet potatoes (2 med. potatoes)
- 1 +1/3 c. buttermilk
- 1/4 c. unsalted butter, melted
- 2 large eggs
Chicken and Chickpea Broccoli Noodle Pasta
By gnikylime
NOTE: To try next time: saute the leeks in the olive oil before adding the chicken
- For the dressing:
- .5 tablespoon extra virgin olive oil
- 1 package (~ 1 lb [0.5 kg]) boneless, skinless chicken breast
- salt and pepper, to taste
- 1/4 teaspoon dried oregano flakes
- 2 broccoli stems, spiralized on spaghetti blades
- 1 14 oz can chickpeas, drained and rinsed
- 1/2 cup frozen green peas
- 1/2 cup thinly sliced leeks
- 2 tablespoons basil, chopped
- 1/3 cup (100 g.) feta
- 1/2 shallot, chopped
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 tablespoons olive oil
- 1 tablespoons red wine vinegar
- 1 small garlic clove, minced