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Recipes
Spicy Ginger Pork Noodles With Bok Choy
By know1der
Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems
- 12 ounces baby bok choy (3 or 4 small heads)
- 1 ounce ginger root (1 fat 2-inch-thick knob)
- Kosher salt
- 8 ounces rice noodles, not too thin
- 2 tablespoons peanut or safflower oil
- 1 pound lean ground pork
- 1/4 cup plus 1 1/2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1/2 cup thinly sliced scallions
- 3 garlic cloves, finely chopped
- 1 fresh Thai or habanero chile, seeded if desired, thinly sliced
- 2 tablespoons toasted sesame seeds
- 1 1/2 teaspoons sesame oil, more for drizzling
- Cilantro or torn basil, for serving
Linguini With Garlicky Shrimp and Fresh Tomatoes
By know1der
Cook the linguine as per directions, drain
- 16 ounces linguine
- 2 tablespoons unsalted butter
- 1 lb large shrimp, peeled and deveined
- 1/2 teaspoon salt
- 6 garlic cloves, minced
- 1/8 teaspoon crushed red pepper flakes
- 4 plum tomatoes, chopped
- 3 tablespoons parsley or basil, chopped
- 1 tablespoon lemon juice
Lemon and Thyme Grilled Chicken Breasts
By know1der
Place chicken breasts between two sheets of parchment or plastic wrap
- 4 (6-ounce) boneless, skinless chicken breasts
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons chopped thyme leaves
- 4 garlic cloves, crushed and peeled
- 2 lemons, as needed
- 2 tablespoons extra-virgin olive oil, more as needed
- Torn basil or mint leaves, as needed
Orzo with Butternut Squash, Spinach & Blue Cheese
By know1der
Preheat oven to 425°F. Toss butternut squash with the olive oil
- 2 1/2 cups cubed butternut squash (1/4-inch cubes)
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup regular or whole wheat orzo
- 2 cups shredded spinach
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/3 cup blue cheese crumbles
Chocolate Chip Cookies
By know1der
1. Preheat the oven to 375 degrees Fahrenheit
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Chips
Fried Rice
By know1der
On medium high heat, heat the oil in a large skillet or wok
- 3 cups cooked white rice
- 3 tbs sesame oil
- 1 cup frozen peas and carrots (thawed)
- 1 small onion, chopped
- 1 tsp minced garlic
- 2 eggs, slightly beaten
- 1/4 cup soy sauce
Eggplant Parmesan
By know1der
Cut eggplant into 1/4" rounds, salt place in a colander allow to weep for one hour
- 2 medium eggplants, peeled
- 2 cups breadcrumbs
- 1/2 cup grated parmesan for breadcrumbs, plus 6 tablespoons for topping
- 1 cup all purpose flour
- 6 large eggs, beaten, with 1/2 cup grated parmesan cheese
- 12 ounces sliced mozzarella cheese
- 3 cups marinara sauce
- Vegetable oil
Man Pleasing Chicken
By know1der
Preheat oven to 450F. Marinade: Mix together the mustard, maple syrup and rice vinegar in a small bowl
- 4 chicken thighs, approx. 1.5 pounds
- 1/2 cup Dijon mustard
- 1/4 maple syrup
- 1 tablespoon rice vinegar
- Rosemary
- Salt and pepper
Quinoa salad with grilled corn, tomatoes and cilantro
By know1der
Place the quinoa in a strainer and rinse under running water until the water runs clear, 1 to 2 minutes
- 1 cup quinoa
- 1 3/4 cups water
- Salt
- 2 cups grilled corn (from about 2 ears, cut from the cobs)
- 2 cups chopped tomatoes, or cherry tomatoes cut in half
- 1 serrano chile, seeded and minced
- 3/4 cup chopped green onion
- 3 tablespoons lime juice
- 2 tablespoons oil
- 1 clove garlic, minced
- 1 3/4 teaspoons ground cumin
- 1 1/2 cups chopped cilantro
Red Lentil Coconut Curry Soup
By know1der
Lightly sauté diced onion and thinly sliced carrots in oil, for about 5 minutes, stirring frequently
- 1 large yellow onion, diced
- 4 medium carrots, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 2 teaspoons mild to medium curry powder
- 1 28-oz can fire roasted crushed tomatoes
- 2 cups chicken or vegetable broth
- 8 cups water
- 1 12-oz can coconut milk
- 1 teaspoon salt
- 1-2 teaspoons fresh lemon juice (optional)
- 2 cups red lentils