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Beef and Asian Greens Stir-Fry

5/22/2025

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Beef and Asian Greens Stir-Fry

A tasty stir-fry of beef and Asian greens with a savory sauce that is easy to prepare and tastes great for a weeknight supper. This is a family favorite because of the tender beef, vibrant Asian greens, and mouthwatering sauce.

Ingredients:

  • 1 lb thinly sliced beef sirloin or flank steak

  • 2 cups Asian greens bok choy, gai lan, or Chinese broccoli, chopped

  • 1 red bell pepper, thinly sliced

  • 1 onion, thinly sliced

  • 3 cloves garlic, minced

  • 2 tablespoons vegetable oil

  • 2 tablespoons soy sauce

  • 1 tablespoon oyster sauce

  • 1 teaspoon sesame oil

  • 1/2 teaspoon ginger, minced

  • 1/2 teaspoon red pepper flakes adjust to taste

  • Salt and pepper to taste

  • Cooked rice for serving

Instructions:

Combine the soy sauce, oyster sauce, sesame oil, ginger, and red pepper flakes in a small bowl


Put aside


In a big skillet or wok, heat the vegetable oil over high heat


Stir-fry the minced garlic for about 30 seconds, or until fragrant


Stir-fry the beef slices for two to three minutes, or until they begin to brown


After taking the beef out of the wok, set it aside


If necessary, add extra oil to the same wok before adding the red bell pepper and onion slices


Stir-fry for two to three minutes, or until they start to get tender


Add the chopped Asian greens to the wok along with the cooked beef


Stir-fry for an additional two minutes, or until the beef reaches the desired doneness and the greens begin to wilt


Cover the beef and vegetables with the sauce mixture


Stir-fry for a further one to two minutes, or until thoroughly heated and coated


To taste, add salt and pepper for seasoning


Over cooked rice, plate the hot stir-fried beef and Asian greens


Savor the flavor of your homemade stir-fry!


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Ginger Miso Stir Fry

5/20/2025

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Ginger Miso Stir Fry

This Ginger Miso Stir Fry is a quick and flavorful vegan dish packed with protein and veggies. The combination of savory miso, zesty ginger, and crunchy vegetables makes for a satisfying meal that's perfect for busy weeknights. It's also versatile, so feel free to customize with your favorite veggies!

Ingredients:

  • 200g firm tofu, cubed

  • 2 cups mixed vegetables bell peppers, broccoli, carrots, snap peas

  • 2 tablespoons miso paste

  • 2 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon maple syrup

  • 1 tablespoon sesame oil

  • 1 tablespoon grated ginger

  • 2 cloves garlic, minced

  • 2 tablespoons water

  • Cooked rice or noodles, for serving

  • Sesame seeds and sliced green onions, for garnish

Instructions:

In a small bowl, whisk together miso paste, soy sauce, rice vinegar, maple syrup, and water


Set aside


Heat sesame oil in a large skillet over medium-high heat


Add tofu cubes and cook until browned on all sides, about 5 minutes


Remove tofu from the skillet and set aside


In the same skillet, add a bit more oil if needed


Add grated ginger and minced garlic, saut for 1 minute


Add mixed vegetables to the skillet and stir fry until they are tender but still crisp, about 5-7 minutes


Return the tofu to the skillet and pour the miso sauce over the tofu and vegetables


Stir well to combine and heat through, about 2 minutes


Serve the stir fry over cooked rice or noodles


Garnish with sesame seeds and sliced green onions


Enjoy!


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Cherry Blossom Macaroons

5/18/2025

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Cherry Blossom Macaroons

With a hint of cherry blossom extract, these delicate and fragrant Cherry Blossom Macaroons are a delightful treat. They are a delightful addition to your afternoon tea or a thoughtful present for a special someone.

Ingredients:

  • 1 cup almond flour

  • 1 3/4 cups powdered sugar

  • 3 large egg whites

  • 1/4 cup granulated sugar

  • 1/2 teaspoon cherry blossom extract

  • Pink food coloring optional

  • Cherry blossom petals for decoration edible

Instructions:

Sift almond flour and powdered sugar together in a bowl


In a separate bowl, beat egg whites until foamy, then gradually add granulated sugar and continue beating until stiff peaks form


Fold the almond flour mixture into the egg whites until well combined


Add cherry blossom extract and a few drops of pink food coloring if desired


Mix gently until the batter is smooth and flows like lava


Transfer the batter into a piping bag with a round tip


Pipe small rounds onto a parchment-lined baking sheet


Tap the baking sheet on the counter to remove air bubbles and let the macarons rest for about 30 minutes until a skin forms on the surface


Preheat your oven to 300F 150C


Bake the macarons for 15-18 minutes or until they have risen and set


Let the macarons cool completely on the baking sheet before carefully removing them


Once cooled, sandwich two macaron shells together with a small amount of cherry blossom-flavored filling e


g


, cherry blossom buttercream or jam


Decorate the macarons with edible cherry blossom petals for an elegant touch


Enjoy your homemade Cherry Blossom Macaroons!


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Sweet and Savory Barbecue Pineapple Chicken

5/16/2025

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Sweet and Savory Barbecue Pineapple Chicken

Indulge in the delightful combination of sweet pineapple and savory barbecue flavors with this easy-to-make grilled chicken recipe. Perfect for a summer barbecue or any time you crave a tropical twist to your meals.

Ingredients:

  • 4 boneless, skinless chicken breasts

  • 1 cup barbecue sauce

  • 1/2 cup pineapple juice

  • 1/4 cup soy sauce

  • 2 tablespoons honey

  • 1 tablespoon Dijon mustard

  • 1 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes optional

  • 1 cup pineapple chunks fresh or canned

Instructions:

BBQ sauce, pineapple juice, soy sauce, honey, Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes if using should all be mixed together in a bowl using a whisk


Put the chicken breasts in a shallow dish or a plastic bag that can be closed again, and pour half of the marinade over them


Put the dish or bag in the fridge for at least 30 minutes, or better yet, overnight for even more flavor


Warm up the grill over medium-high heat


Take the chicken out of the marinade and throw away the marinade


Grill the chicken for 6 to 8 minutes on each side, or until the internal temperature reaches 165F 74C


During the last few minutes of grilling, baste the chicken with the marinade that you saved


Chop up some pineapple and add it to the grill in the last three minutes of cooking


Cook until it gets grill marks and a little caramelized


Put the pineapple chunks on top of the grilled chicken when you serve it


For extra flavor, drizzle with any marinade that's still left


Enjoy your BBQ pineapple chicken that is both sweet and savory


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Oatmeal White Chocolate Cookie Dough Bars

5/14/2025

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Oatmeal White Chocolate Cookie Dough Bars

Indulge in the delightful combination of chewy oatmeal, sweet white chocolate, and buttery cookie dough with these Oatmeal White Chocolate Cookie Dough Bars. Perfect as a snack or dessert!

Ingredients:

  • 1 cups old-fashioned oats

  • 1 cups all-purpose flour

  • 1 cup unsalted butter, softened

  • 1 cup brown sugar

  • cup granulated sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • teaspoon baking soda

  • teaspoon salt

  • 1 cup white chocolate chips

  • cup chopped walnuts optional

Instructions:

Preheat the oven to 350F 175C and grease a 9x13-inch baking pan


In a bowl, combine the oats, flour, baking soda, and salt


Set aside


In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy


Beat in the eggs, one at a time, and then add the vanilla extract


Mix well


Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined


Fold in the white chocolate chips and chopped walnuts if using


Press the cookie dough evenly into the prepared baking pan


Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few crumbs


Remove from the oven and let it cool completely in the pan on a wire rack


Once cooled, cut into bars and enjoy!


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Gluten-Free Buttermilk Marinated Roasted Chicken with Garlic and Herbs

5/12/2025

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Gluten-Free Buttermilk Marinated Roasted Chicken with Garlic and Herbs

This gluten-free chicken recipe features tender and flavorful chicken thighs marinated in buttermilk with garlic and herbs, then roasted to perfection. The buttermilk marinade ensures the chicken stays moist and succulent, while the garlic and herbs infuse it with delicious flavors. It's a simple yet impressive dish for any occasion.

Ingredients:

  • 4 bone-in, skin-on chicken thighs

  • 2 cups buttermilk ensure it's gluten-free

  • 4 cloves garlic, minced

  • 2 tablespoons fresh rosemary, chopped

  • 2 tablespoons fresh thyme, chopped

  • Salt and pepper, to taste

  • 2 tablespoons olive oil

Instructions:

Put the buttermilk, minced garlic, chopped rosemary, and chopped thyme in a large bowl


Add pepper and salt


Make sure the chicken thighs are fully covered when you add them to the buttermilk mixture


Put the bowl in the fridge with the lid on for at least two hours, or overnight for the best taste


Turn on your oven and heat it up to 425F 220C


Take the chicken out of the buttermilk marinade and let any extra liquid run off


In a skillet that can go in the oven, heat the olive oil over medium-high heat


Put the chicken thighs in the pan with the skin side down once it's hot


For four to five minutes, or until the skin is golden and crispy, sear


Turn the chicken thighs over and put the skillet in an oven that has already been heated


Cook the chicken in the oven for 20 to 25 minutes, or until it reaches 165F 74C on the inside and is fully cooked


Take the pan out of the oven and let the chicken rest for a few minutes


Then serve


Serve the roasted chicken thighs that have been marinated in buttermilk with your favorite gluten-free sides and enjoy!


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Pineapple Coconut Kale Smoothie

5/10/2025

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Pineapple Coconut Kale Smoothie

This Pineapple Coconut Kale Smoothie is a tropical take on the classic green smoothie. It has the sweetness of fresh pineapple, the creaminess of coconut milk, and the health benefits of kale. It tastes great and is good for you. Eat it to start the day or refuel after a workout.

Ingredients:

  • 1 cup fresh pineapple chunks

  • 1/2 cup canned coconut milk

  • 1 cup fresh kale leaves, stems removed

  • 1/2 cup plain Greek yogurt

  • 1 tablespoon honey optional

  • 1/2 cup ice cubes

  • 1/2 cup water

Instructions:

Fill a blender with ice cubes, fresh kale leaves, chunks of fresh pineapple, canned coconut milk, and plain Greek yogurt


You can also add honey if you like


Adding the water will help blend the ingredients and get the consistency you want


Blend on high for about two to three minutes, or until the mixture is smooth and creamy


If you think it's too sweet, add more honey to taste


In a glass, pour the Pineapple Coconut Kale Smoothie and serve right away


Enjoy your healthy and energizing smoothie!


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Mint Chocolate No Bake Cheesecake Popsicles

5/8/2025

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Mint Chocolate No Bake Cheesecake Popsicles

Enjoy the cool taste of mint and chocolate together in these simple, no-bake cheesecake popsicles. Great for hot summer days or whenever you want something cool.

Ingredients:

  • 1 cup chocolate graham cracker crumbs

  • 2 tablespoons granulated sugar

  • 4 tablespoons unsalted butter, melted

  • 8 ounces cream cheese, softened

  • 1/2 cup powdered sugar

  • 1 teaspoon peppermint extract

  • 1/2 teaspoon vanilla extract

  • 1/2 cup heavy cream

  • 1/2 cup mini chocolate chips

  • 1/2 cup chopped Andes mints

Instructions:

In a bowl, mix chocolate graham cracker crumbs, granulated sugar, and melted butter until well combined


Press mixture into the bottom of popsicle molds, creating a crust layer


In another bowl, beat cream cheese until smooth


Add powdered sugar, peppermint extract, and vanilla extract, and beat until creamy


In a separate bowl, whip heavy cream until stiff peaks form


Fold whipped cream into the cream cheese mixture until fully combined


Stir in mini chocolate chips and chopped Andes mints


Carefully spoon the cheesecake mixture into the popsicle molds over the crust layer


Insert popsicle sticks into the center of each mold


Freeze for at least 6 hours or until completely set


Once frozen, gently remove popsicles from molds and enjoy!


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Oreo Sufganiyot with a Chocolate Touch

10/13/2024

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Oreo Sufganiyot with a Chocolate Touch

By incorporating Oreo cookies and a decadent chocolate touch, you can give the traditional Hanukkah sufganiyot a modern twist. These delectable treats will brighten your holiday celebrations.

Ingredients:

  • 12 Oreo cookies

  • 1 packet active dry yeast

  • 1/4 cup warm water

  • 2 tablespoons granulated sugar

  • 2 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1/4 cup milk

  • 2 tablespoons unsalted butter, melted

  • 1 egg

  • Oil for frying

  • 1/2 cup chocolate chips

  • 1 tablespoon vegetable oil

  • Powdered sugar, for dusting

Instructions:

Separate the Oreo cookies and scrape off the cream filling


Set aside the cookies


In a bowl, combine the warm water, a pinch of sugar, and the yeast


Let it sit for about 5 minutes, or until frothy


In another bowl, mix the flour, remaining granulated sugar, and salt


Add the yeast mixture, milk, melted butter, and egg to the dry ingredients


Mix until a dough forms


Knead the dough on a floured surface for about 5 minutes, or until smooth and elastic


Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1-2 hours, or until doubled in size


Roll out the dough to about 1/2-inch thickness


Use a round cutter to cut circles from the dough


Place an Oreo cookie in the center of half of the dough circles


Top with another dough circle and seal the edges, making sure the cookie is completely covered


Place the filled doughnuts on a baking sheet, cover with a cloth, and let them rise for another 30 minutes


In a pot, heat the oil for frying to 350F 175C


Fry the sufganiyot for about 2-3 minutes per side, or until golden brown


Drain on paper towels


In a microwave-safe bowl, melt the chocolate chips and vegetable oil in 30-second intervals, stirring until smooth


Dip the tops of the fried sufganiyot into the melted chocolate or drizzle the chocolate over them


Allow the chocolate to set, then dust the sufganiyot with powdered sugar


Enjoy these delicious Oreo Sufganiyot with a unique chocolate twist!


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Spinach and Quinoa Salad with Feta and Pine Nuts

10/10/2024

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Spinach and Quinoa Salad with Feta and Pine Nuts

This salad is healthy and refreshing, with quinoa, fresh spinach, feta cheese, toasted pine nuts, and a tasty balsamic dressing.

Ingredients:

  • 1 cup quinoa, rinsed and drained

  • 2 cups water

  • 4 cups fresh spinach leaves, washed and chopped

  • 1/2 cup feta cheese, crumbled

  • 1/4 cup pine nuts, toasted

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 clove garlic, minced

  • Salt and pepper to taste

Instructions:

In a medium saucepan, combine quinoa and water


Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed


Fluff the quinoa with a fork and let it cool to room temperature


In a large bowl, combine the cooked quinoa, chopped spinach, feta cheese, and toasted pine nuts


In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper


Pour the dressing over the quinoa mixture and toss gently to combine


Serve immediately or refrigerate until ready to serve


Sprinkle additional feta and pine nuts on top before serving, if desired


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