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:
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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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:
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!
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:
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!
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:
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
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:
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!
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:
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!
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:
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!
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:
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!
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:
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!
This salad is healthy and refreshing, with quinoa, fresh spinach, feta cheese, toasted pine nuts, and a tasty balsamic dressing. Ingredients:
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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May 2025
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