🤱🏻Breastfeeding Mama!! This one’s for you. I have tried a few lactation cookie recipes and they are typically packed with sugar or take a while to make, sometimes using equipment that you need to pull out of the pantry. Who has time for that?! Not this gal. So I came up with this recipe and it took me 35 mins total, including prep, cooking and cooling. It has only 1/4 cup of brown sugar which you can substitute with any sweetener you prefer. TIP: don’t omit the brewers yeast, oats or flax seed, that’s what helps with increasing or maintaining healthy milk supply. 🥛🍼🍪
P.S.🤰🏻Pregnant Mamas, whip up a batch and freeze them for post-partum if you plan to breastfeed. You’ll thank me later! 😬
P.P.S. Yes, your husband can enjoy them too. No, he won’t start to lactate 😂
Time: 30 minutes
Ingredients:
2 cups oats
1 cup all purpose flour
1/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
4 tablespoons brewers yeast (I used Oat Mama)
2 tablespoons ground flaxseed
2 tablespoons apple sauce (or 2 eggs)
1 teaspoon sea salt
1 cup coconut oil (solid)
1 cup dark chocolate chunks or chocolate chips of your choosing
1 teaspoon vanilla extract
Recipe:
Mix all of the dry ingredients in a bowl (except for the chocolate chunks)
Mix the applesauce & coconut oil together with the vanilla extract.
Combine the wet & dry ingredients.
Add in the chocolate chips or chunks.
Form cookie shape & bake on 350 for 10-12 minutes.
A fresh, crunchy way to preserve those end of season tomatoes that just won’t turn! Pickled green tomatoes are extremely easy to make & you probably already have the ingredients. We like to enjoy these with fried fish, fried chicken, eggs in the morning, BBQ chicken, basically anything that goes well with pickles!
Time: 15 minutes + time to cure
Ingredients to make one 10oz jar [amount of all ingredients to be adjusted based on the amount of jars you’re filling or how large your jars are]:
3 medium sized green tomatoes or a bunch of green grape/cherry tomatoes. Use the greenest ones, this won’t come out good if they have started to turn already.
1 part white vinegar
3 parts water
1 teaspoon black pepper kernels or a sprinkle of ground black pepper
2 cloves garlic
1 hot pepper (we used Thai chilis)
1 teaspoon canning salt (can sub kosher salt)
Reipe:
Cut the tomatoes into wedges, bite sized
Slice the garlic or smash it if you prefer to keep it whole
Boil the water & vinegar together
While the mixture is boiling, layer the tomatoes, garlic, black pepper & chili in the jar. I made this multiple times & sometimes I vary between slicing the chili up or leaving it whole. It’s more spicy when you slice it up so just be mindful of that
Sprinkle the canning salt in the jar
Place the jar in the sink & pour the boiled mixture into the jar. Cover it & use pot holder to lift the jar out of the sink, rinsing any spilled liquid away. I usually turn it over a few times to let the salt incorporate with the water/vinegar mixture.
Leave the pickled tomatoes in the fridge to cure. You can taste them as early as the next day but they are even better after about a week of curing!
Ok so here’s the deal with this one: you can cook a whole chicken, incredibly juicy & tender, in 45 minutes. Whole chicken. On a weeknight. Yep! You’ll even have time for seconds.
Time: 1 hour
Ingredients:
1 whole chicken, about 6lbs
2 tablespoons softened (not melted!) butter
1-2 teaspoons salt
herbs of your choice, I used sage, thyme & rosemary
lemon slices (about 6)
veggies for roasting (optional)
Recipe:
Wash the whole chicken, remove the gibblets & pat dry with a paper towel.
Lay the chicken out on a cutting board so that the backbone is facing up.
Starting at the tailbone, use kitchen sheers to cut along one side of the backbone first, all the way to the top of the neck. Repeat on the other side.
Pull out the back bone, you can make an extremely flavorful stock with this! Or just discard.
Turn the chicken over so the belly side is up.
Press your palms on the chest of the chicken & press down hard. The chicken should flatten slightly.
Use the kitchen sheers to cut off the tips of the wings. The wing tips cook faster & will burn if you leave them on.
Mix the butter with the herbs & salt.
Lift up the skin and slide your hand in there to make room for the lemon slices. Then, slide in a lemon slice with a little of the seasoned butter under the skin for the breasts and thighs. Rub any leftover lemon around the skin on the outside of the chicken. Same with any extra butter.
Use a large cast iron pan (or roasting pan if you don’t have a cast iron). Lay your chicken in the pan with the belly side up. Sprinkle with sea salt.
Place the chicken in a preheated oven at 450 for 30-40 minutes. Make sure the internal temp of the chicken is at 165 degrees before you eat it!
If you’re adding in vegetables, keep an eye on the timing. Add them when the chicken has already cooked for 15-20 minutes, depending on what veggies you’re using/how long they take to roast.
What's better than sautéed squash, mushrooms & carrots coated in melted gruyere? Not much. This vegetable raclette is wholesome, filling, and a little spicy. In other words, it's perfection.
Time: 1 hour
Ingredients:
2 large zuchini
2 summer squash
1 pack portobello mushrooms
1 serrano pepper
1 cup shredded carrots (or diced)
1/2 cup shredded gruyere cheese
salt & pepper to taste
1-2 tablespoons olive oil
Recipe:
Dice the zuchini & summer squash, roughly chop the mushrooms.
Slice the serrano pepper & set it aside.
Sauté the vegetables (including the carrots) in a bit of olive oil so they will cook through. I did mine one by one so that everything cooked evenly & didn't get too soggy. You want them crunchy.
Pour the cooked vegetables into an oven-safe Pyrex, add the serrano slices & season with salt & pepper.
Sprinkle the shredded gruyere on top of the vegetables & broil for 2-3 minutes or until the cheese is melted & bubbly.
Homemade ice cream can officially be crossed off my list of fears. Hahah I'm almost kidding! I don't have an ice cream maker so this was pretty intimidating for me. I made this recipe eggless, surprisingly not all ice cream is, so it's great for me on fasting days when I don't eat meat, fish, poultry, or eggs. After trying it, and being excited with what it tasted like, I'm here to tell you that you can put those fears to bed. Get em out of your house alltogether. I'm serious, it was so easy! I want to explore all the flavors now!!
Here's my Mint Chocolate Chip:
Time: 6.5 hours
Ingredients:
2 cans coconut milk (full fat)
1 can sweetened condensed milk
1.5 teaspoons peppermint extract
1 teaspoon vanilla extract
green food coloring (optional)
1 tablespoon coconut nectar (as a sweetener)
dark chocolate chunks
Recipe:
In a medium-sized pot, combine the coconut milk & condensed milk.
Mix in the food coloring, a couple drops at a time until you get the desired green.
Let the mixture come to a boil then drop in the extracts and turn off the heat.
Allow the mixture to cool completely before mixing in the chocolate chunks. I chopped my chunks smaller so you get a bit of chocolate in every bite.
Pour the ice cream into a freezer safe container & press clear wrap over the top. Then, freeze for at least 6 hours.
Enjoy with a warm fudge brownie for an extra sweet treat!
Here you go, folks! A healthy, crunchy, spicy (if you want) snack!! I don't know bout y'all but I feel so accomplished making my own snacks, especially when they are healthy. This one will take you ~40 mins. If you try this, tell me your spice combos, I'm dying to try new ones!
Time: 40 mins
Ingredients:
1 can chickpeas
1.5 tablespoons olive oil
ground cayenne pepper to taste
crushed red pepper to taste
salt to taste
Recipe:
Strain & rinse the canned chickpeas. You can boil them with 2 tablespoons baking soda before baking them, to remove the skins if you like.
Place the chickpeas in a medium bowl and toss them in the olive oil & cayenne. I used 1 teaspoon cayenne, this was perfect for me. Add more or less if you like. Or none at all!
On a cookie sheet lined with parchment paper, bake on 400 F for 30 mins.
Toss again with salt & crushed red pepper.
Allow them to cool completely before storing them in a bottle or zip loc bag or they will lose their crunchiness. But have no fear, if they aren't crunchy anymore the next day, you can put them back in the oven for another 2-3 mins on 400F to freshen them up!
Theplas became one of my favorite Gujarati snacks when I started college & met my BFF. She is Guju & her mom would make her these divine, paper thin, loaded with flavor, incredibly complex tasting snacks. I learned that they are called theplas & they are not so complex to make! The cooler thing is that they are pretty healthy because of the fenugreek (methi) leaves. Fenugreek is known to help lower blood sugar, so it's great for diabetics.
Heres my take, don't be afraid to try it at home!
Time: 1.5 hours, yields 30 theplas
Ingredients:
2 cups whole wheat flour
1/2 cup besan (gram flour)
3 tablespoons chopped fresh methi (fenugreek) without the stems
2 green chilis, sliced
1.5 teaspoons ground jeera (cumin)
1.5 teaspoons chili powder
1 teaspoon coriander
1.5 teaspoons haldi (turmeric)
ghee or butter for cooking
1 cup half & half (can use dahi / plain yogurt, or simply water)
water for kneading
Recipe:
In a large bowl, add the dry ingredients & the methi leaves, mix to combine.
Add in the half & half slowly, kneading a bit at a time.
Add in the yogurt & knead until all of the dry ingredients are incorporated into the dough.
Wrap in plastic wrap & refrigerate for 15 mins.
Form golf ball sized pieces out of the dough, this mixture should give you about 30.
Roll out each piece with a rolling pin on a lightly floured surface. Sprinkle whole wheat flour down first to ensure the dough doesn't stick.
On a shallow pan or taawa, heat 1 teaspoon of butter or ghee. Use medium-low heat.
Place the round, flat thepla on the pan or taawa & butter the top side.
When you see a bunch of bubbles forming, flip the thepla over using tongs or a spatula. Let it brown slightly on the other side.
Put the cooked thepla in a container lined with paper towel to soak up the excess butter.
Tofu is so versatile that it can stop you in your tracks when trying to think of what to do with it. The possibilities are endless! I usually leave it raw & cube it up for a dish. Or grind it down in the food processor to make veggie patties. But I tried baking those cubes this time & I was pleasantly surprised! Here's my Asian spiced baked Tofu, you can go ahead and choose whatever seasonings you like.
Time: 1 hour
Ingredients:
1 pack extra firm Tofu
1/2 cup soy sauce
1 tablespoon honey
1.5 teaspoons crushed red pepper
1 teaspoon granulated garlic
Recipe:
Drain the Tofu well before transferring it to a small hand towel.
Cut it into cubes and place another hand towel over the cubes, press down to drain further. Use a can of vegetables or tomato sauce or something heavy to weigh it down. Leave the can on top of the towel for 10 mins to 30 mins (30 is better if you have the time!). This will help the moisture leave the Tofu.
Preheat oven to 400 F.
While the Tofu is drying, get a medium mixing bowl & add the other ingredients to it. Stir to combine, allowing the honey to distribute.
When the Tofu is dry, add a few cubes to the mixture & toss with your hands to coat every side of each cube. Using your hands helps the Tofu to remain in a cube & not break apart like it would with a fork or spoon.
Place the coated Tofu on a cookie sheet lined with parchment paper so it doesn't stick to the pan.
Repeat for all the remaining cubes, then bake for 25-30 mins.
When we visited London a few months ago, this amazing Indian restaurant had black dhal. The restaurant is called Dishoom and it is well worth the trip to London :)! Anyway black dal one of my hubby's favorite Indian dishes to date & I had to try making it. Very excited with how it came out! Check it out below.
Time: 1 hour
Ingredients:
1 cup black dhal
1/2 cup half & half or cream
3.5 cups water
1 handful methi leaves (fenugreek)
1 tablespoon chopped garlic
1/2 onion, diced
1 can tomato purée
1 tablespoon chopped ginger or ginger paste
1 teaspoon cumin seeds
1 teaspoon ground cumin
1.5 teaspoon ground coriander
1 teaspoon Garam masala
2 tablespoons vegetable oil
3-4 cloves freshly chopped garlic
salt to taste
2-3 wiri wiri peppers (can use regular chili peppers as well)
Recipe:
Soak the dal overnight in water.
In a large, deep pan, heat 1.5 tablespoons oil & cumin seeds. Wait about 30 seconds before adding in the diced onion. Add the tablespoon chopped garlic as well.
Add all of the spices & sauté for another 30 seconds.
Pour in the tomato purée & the peppers. Let the mixture come to a boil then add in the black dal & the methi leaves. Add in 3 cups of water. Add the cream or half & half. Add salt.
At this step you can cover it & let it simmer so the dal softens. This will most likely take 2-3 hours depending on how high you set the heat. I kept mine on medium low. Alternatively, you can put all of the ingredients in a pressure cooker for 18-20 minutes! Super quick way to make it.
Once the dal softens, test for salt, etc. Add spices as needed.
If you have a gas stove: In a metal (don't use plastic!) ladle, add 1/2 teaspoon oil, the freshly chopped garlic cloves, & another pinch of cumin seeds. Hold the bottom of the ladle over one of the burners & allow the garlic to brown.
Next, carefully move the ladle & submerge it into the dal. When you do this, have the lid for the pan handy so you can use it as a shield as the dal might splatter & it will be hot. This step isn't necessary but it adds a burst of flavor to the dish!
Gotta have a fresh side dish (or main!) for your summer outdoor table? Look no further! Tabouleh is light, fresh, refreshing, yet filling at the same time. It bursts of flavor leaving you wanting more & more. Here's my take, enjoy!
Time: 10 mins
Ingredients:
2 handfuls flat leaf parsley
1 handful fresh mint leaves
1 handful spinach
1 tomato
1 slice red onion
1 small cucumber
Juice of 1/2 a lemon
1 tablespoon extra virgin olive oil
Recipe:
Carefully remove the stems then roughly chop the mint, parsley & spinach.
Cut the tomato, cucumber & the slice of red onion into small dices. Add it to the greens.
Drizzle on the lemon juice & olive oil.
At this point you can add in couscous or any other grain if you like. Toss to combine, refrigerate for 10-15 mins if you like it chilled.
An amazingly fancy appetizer that is sure to impress your guests! Baked clams has been a favorite of mine since I was a little girl. I remember my mom making them for special occasions / family parties. I'm excited to have my own recipe to share with you all!
Time: 1 hour
Ingredients:
1 dozen cherry stone clams (can use little necks)
1 cup panko
2 tablespoons melted butter
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried parsley
salt & pepper to taste
1/2 cup white wine
1 teaspoon dried oregano
juice of 1/2 a lemon
Recipe:
Scrub the clams under cold water to remove any sand.
In a large pan, bring the wine to a boil, then add the clams & cover the pan. Reduce the heat to a simmer.
Allow the clams to cook just enough to open up, about 7 minutes.
Remove the clams from the heat, remove the meat from the shells, and set the shells aside.
Use a knife to chop the meat into smaller chunks.
Peheat oven to 450.
Transfer the meat to a mixing bowl & add in all the other ingredients above. Mix to combine. Tip: use whatever you feel like using to spice this up! I added chopped Jalapeño slices for a little kick.
Fill the half shells with the mixture, then place them on a cookie sheet & bake for 10 mins or until the filling is golden brown. Voila!
Oh em gee... probably my favorite dessert ever! And I finally built up the confidence to try making it. The process for macarons is tedious because you need to be really precise & careful at every stage or you'll mess them up. But, if you do follow the process correctly, you'll end up being so happy with the results! Here's my take, enjoy!
Time: 1 hour total for about 25-30 macarons
Ingredients:
1 cup powdered sugar
3/4 cup almond flour, finely ground
1/4 cup granulated sugar
3 medium egg whites (or 2 large)
food coloring if desired
Recipe:
Combine the powdered sugar & almond flour then sift them together into a bowl. Set the mixture aside.
Mix the egg whites in a mixer on medium speed for 30 seconds.
Increase the speed to high then add in the sugar, half at a time. If you are using food coloring, pour that in now. I used 3-4 drops of color for mine.
Leave the mixer on high until you see stiff peaks start forming. Stop the mixer.
The wet ingredients are ready when you can take some into a spatula & the batter falls off in the consistency of lava.
Slowly, half at a time, mix in the dry ingredients. Fold them in slowly, careful not to over mix. After half the mixture is incorporated, add in the second half and do the same folding.
Once the mixture is combined, you can scoop it into a piping bag.
Pipe the batter into a cookie sheet lined with parchment paper, using a macaron template (I got mine on Amazon with a silicon piping bag) or just average about a quarter size for each round. You want to give them enough room to expand slightly as the batter settles.
Once all of the rounds are piped out, lift the cookie sheet & drop it down hard, so it bangs on the countertop a few times, turning it on each bang. This will get rid of any excess air bubbles.
Leave the macarons out for 15-30 minutes until a slight shell appears over them. To test this, gently press your finger on one of them and if no batter comes off onto your finger, they're ready to go!
Bake on 300 for about 12-15 minutes or until the cookies are hard but not browned.
Allow the macarons to cool for 20 minutes before moving them to a cooling rack. Then, let them cool completely on a cooling rack before filling them.
For the filling, I made salted caramel, dark chocolate ganache, cream cheese icing, and a pistachio filling made by boiling butter, half & half, ground pistachios, and confectioners sugar.
Classic flavors, easy to make, and really inexpensive too! My kinda meal! Tried making this for Meatless Monday & I'm really excited to have it be a regular on our list. Here's my take on it.
Time: 40 mins
Ingredients:
Chana Masala:
1 can chickpeas
1 red onion
2 tomatoes (medium sized or 2 Roma tomatoes will work)
Tip: Indian grocery stores sell the batter already mixed in the refrigerator section. Easy peesy! I've had it before and it's not bad!
2 cups dry long grain rice (I used basmati)
1 cup dhal / split peas
1 tablespoon fenugreek seeds
1 teaspoon salt
Recipe:
Cut the red onion & tomatoes in halves, then add them to a small pot & fill with enough water to cover everything. Add about 1 teaspoon of salt. Cover & bring to a boil.
Strain the chickpeas & toss with turmeric, then set them aside.
After 20 minutes, pour the onion, tomatoes & boiling liquid into a food processor & pulse until smooth.
Using about 2 tablespoon of vegetable oil, lightly fry the cumin seeds for a few seconds at the bottom of the pot. Careful not to put the heat too high or they will burn. Add in the other spices as well, stirring to combine. Just allow them to fry for 10-15 seconds.
Pour the mixture back into the pot, stirring it to combine with the spices & oil. Add in the fenugreek leaves, garlic & ginger paste as well.
After about 2 minutes, add the chickpeas & potatoes. Cover & let boil for another 15 minutes or until the potatoes are cooked through.
Serve with rice, naan or dosa!
To make the dosa:
Soak all of the ingredients except the salt in 4 cups water for at least 6 hours (preferably overnight). Then, pulse the mixture with the soaking liquid (add in the salt as well) in a food processor until slightly grainy but mostly smooth. The mixture should be fairly thick.
Next, pour 1/2 cup of the batter in the middle of a non-stick pan. You can pour a little vegetable oil down before to ensure it won't stick.
Wait about 5 seconds before using the bottom of a ladle or large spoon to spread the batter around, in a circular motion. Careful not to press too hard or you'll break the dosa.
After about 30 seconds, you'll notice it start to crisp slightly around the edges. You can add about 1 teaspoon of vegetable oil on it & spread it around with a spatula. Do not flip it.
Add the chana masala in the middle of the dosa, then gently lift up one side over the mixture, then roll it over to completely close the dosa, sealing it with the other side. Use the spatula to lift it off the pan & transfer to a serving dish or plate.
Enjoy! We used a delicious tamarind & date chutney to go with ours.
Weird to try making something you never ate before! What can I say, I'm adventerous! And I'm glad I tried it. Succotash just might be the perfect side dish for Spring (if it ever shows up!)
Time: 40 mins
Ingredients:
1 can lima beans
2 cups corn kernels (I used frozen)
1/2 white onion
3 cloves garlic
1 teaspoon dried thyme
1/3 red onion, diced
2 cups grape tomatoes
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt & pepper to taste
Recipe:
Pour the lima beans, 1/2 onion, garlic cloves & some salt and pepper into a medium sized pot. Cover with water.
Bring the water to a boil then cover the pot & lower the heat to a simmer. Let simmer for 20 mins.
Once the 20 minutes are over, reserve about 1 cup of the liquid, then strain the rest. Remove the garlic cloves & half onion.
In a large skillet, add the olive oil & the red onion. Sauté for 1 min on medium heat.
Add the tomatoes, thyme & the corn to the skillet.
After about 3 minutes, add the lima beans, red wine vinegar & reserved liquid to the skillet. Add salt & pepper now as well.
Toss the mixture to combine, then remove it from heat & serve!
A gorgeous Spanish dish! Paella seems so intimidating. I tried making it for the first time yesterday and I have to say... it's really not that hard! If you have good quality ingredients & a good paella pan, you're golden. my take on it is a little spicy & packed with incredible flavor.
Time: 45 mins, serves 2
Ingredients:
2-3 cups jumbo shrimp, peeled & deviened, tail on
2-3 cups cooked mussels (can use uncooked but it's a pain to wash & takes longer to cook)
1 cup paella rice (can substitute any short grain rice)
1/2 onion, diced
3 cloves garlic, minced
1 can Rotel diced tomatoes & green chilies (this is where the spice comes in, if you don't want it spicy you can use plain canned diced tomatoes)
1 cup fresh parsley
1 teaspoon saffron threads
1/2 cup sweet green peas
3 cups chicken stock (can use 1 chicken boullion cube with 3 cups of water)
1 teaspoon smoked paprika
salt & pepper to taste
1.5 tablespoons safflower oil (or any high-heat oil)
1/2 lemon
Recipe:
Tip: The best way to do this is to get a Paella pan. To serve 2 people, I bought a 13.5 inch paella pan from Amazon. Worked wonders!
Heat the oil & onion in the paella pan on medium heat. After 30 seconds, add the garlic, then give it another 30 seconds before adding the tomatoes.
Pour in the paella rice & toss to combine.
Sprinkle on the smoked paprika & the saffron, then add the chicken stock. Bring the mixture to a boil, then cover. I used my pizza stone to cover the paella pan because I don't have a large enough pan cover. Reduce the heat to let the mixture simmer while it's covered.
After about 20 minutes, uncover the pan & use a spatula to stir. You may notice some rice sticking to the bottom of the pan, that's okay. Paella should have a nice crust at the bottom. Not a thick crust, but a nice crunchy layer.
Add in the seafood and green peas then cover to allow it to cook for 5 more minutes. Keep the heat on medium.
Once the seafood is cooked, add in the parsley & lemon wedges & serve! Squeezing the lemon juice over the paella before eating it gives it a wonderful fresh taste!
An incredibly easy wing sauce that will make you never default to Buffalo again! Most of the work is done in the food processor (don't you just love those kinds of recipes?) and then slow simmered in a sauce pan. Enjoy!
Time: 30 mins
Ingredients:
2 green mangoes, chopped
1 Habanero pepper, sliced with seeds removed
3 cloves garlic
3 tablespoons brown sugar
1 teaspoon salt
1 cup apple cider vinegar
Recipe:
Place the mango, Habanero & garlic cloves in a food processor & pulse until finely ground
Pour the mixture in a small sauce pan on low heat, stirring to avoid burning.
After about 1 minute, add the brown sugar.
Once the brown sugar melts, keep stirring the mixture occasionally for 10 minutes so the garlic cooks.
Add the apple cider vinegar & salt. Let the sauce simmer for another 10 minutes, stir if needed.
Toss hot wings in the sauce using a large bowl, enjoy!
Starting off the year right with some green! Pea soup with fresh ginger, spinach & fresh herbs. It's an easy way to have your vegetables, without a cold salad!
Time: 30 mins
Ingredients:
2 cups frozen peas (can use fresh/canned)
1 vegetable boullion cube
2 cups water
1 cup spinach
1 teaspoon fresh rosemary
1 large sage leaf, torn into smaller pieces
1 small white onion
1 teaspoon fresh garlic, minced
1 inch fresh ginger, minced
salt & pepper to taste
1 tablespoon vegetable oil
Recipe:
Dice the onion & place it in a medium sauce pan with the vegetable oil. Use medium-low heat.
Add the garlic, ginger, rosemary, sage & boullion cube into the pot. Stir to combine & stir every couple minutes until the boullion cube is melted.
Add the peas, sauté for about 10 minutes, stirring occasionally.
Add the water, salt & pepper. Bring to a boil.
After about 10 minutes, turn the stove off & add in the spinach. Stir until the spinach is wilted.
Pour the soup mixture into a food processor & pulse until the mixture is smooth.
Winter is for yummy warm hearty soups! You don't have to go out in the cold to enjoy a nice bowl of Udon. Here's an easy vegetarian homemade recipe that will be worth your while.
Time: 2 hours (most of this is the mushrooms soaking)
Ingredients:
1 pack udon noodles
1 pack shiitake mushrooms (can be sliced or not)
water
green onion
soy sauce
salt & pepper to taste
egg if you'd like to add it to your udon
Recipe:
First, wash the mushrooms & then place them in a tall Tupperware / container. Add water to cover the mushrooms (and about 1/2 cup more)
Place another Tupperware / container pressing on top of the mushrooms to keep them from floating. Cover with clear wrap & refrigerate for at least 1.5 hours (overnight is better).
Next, make the udon according to the package (pretty much add them to boiling water then straining them & putting in an ice bath so they don't over cook).
In a medium sauce pan, add the broth along the mushrooms (you can slice them at this point if they aren't sliced).
Bring the broth to a boil, add in a couple splashes of soy sauce (depending on how much you like, I used about 1.5 teaspoons).
Add in the udon noodles and pepper if you like.
Crack an egg one by one into the pot so it poaches in the liquid (if you like).
The yumminess is unbearable! Use the natural sweetness of mangoes & papayas for a quick & easy jam. I infused mine with a simple syrup with habaneros for a subtle kick!
Time: 1.5 hours
Ingredients:
3 ripe mangoes
1 small ripe papaya
1/2 cup corn starch
1/4 cup white sugar
1 Habanero, chopped fine with seeds removed
1 cup white sugar for the simple syrup
2 cups water for the simple syrup
Recipe:
Dice the mangoes & papaya into small cubes then add them to a large pot.
Slowly heat the fruit on medium so the cooled down. You don't need to add water because the fruit has its own juices.
After about 10 minutes, add the corn starch & sugar. Stir to combine.
Stir occasionally until the fruit boils down, sort of mushy.
After about 30 minutes, use an immersion blender to smooth out the fruit so it only has a few small chunks left.
In another small pot, make a simple syrup with the sugar, water & habanero.
Add the syrup in the pot with the jam & stir to infuse the jam with habanero.
Once the consistency is thick & jam-like, turn off the heat & let it cool.
