I had the opportunity to cook with my mother one day and when I asked her what we were going to make, she said beef stew, but not the traditional kind with lots of tendon etc. called “hong shao niu rou.”  When asked about how she found the recipe or who she learned from she said”my own recipe.” She was a little embarrassed as I was jotting things down and taking pictures because I told her I was putting this on my blog.  She said that it might not turn out good and I’d be steering people in the wrong direction.  So the ingredients are eyeballed by her, and interpreted by me, so hopefully my guesstimates turn out currently.  You can also  tweak it as you go and add or subtract what you don’t like.  So here goes nothing, this is what I call “Mom’s Beef Stew.”  Personally I really liked it when she made it and so did my dad and brother so I hope you enjoy it too.  If you don’t have a wok, you can use a pan or a large non stick pot, no worries.

**To bypass the story and the pictures and get the Ingredients and Directions in it’s whole entirety you can scroll down to the end of the post.

Ingredients

1 onion, halved and sliced thickly
3 carrots, cut into 1 inch pieces
2 shallots, halved and sliced
2 cloves garlic, minced
Ginger root (about 2 finger widths and 1 inch, sliced thinly
3 tablespoons of oil
1 can of chicken broth (14.5oz.)
Approximately 1 cups of water (if the final product is too thick, add a little more water)
2 lbs of beef, cubed
2 tablespoons cornstarch
1 tablespoon salt
2 tablespoons brandy
1 tablespoon soy sauce
1 tablespoon of oriental beef spice (optional)
4 tablespoons ketchup
2 tablespoons oyster sauce

Directions

Step 1. Cut the root ends off the onion and then cut in half.  Slice the onion starting at an angle like so.

Step 2. Next cut the carrots into 1 inch pieces, these larger chunks prevent them from melting all away.

Step 3. Peel the ginger root and slice a piece off of one side so there is a flat side for you to place on the board (this bakes it easier to slice the ginger root since it won’t be moving around)
Step 4. Cut the root ends off the shallots, cut in half and slice.

Step 5. Slice the beef into 1 inch cubes.

Step 6. Put the beef in a bowl and toss with the cornstarch

Step 7. Pour 1 tablespoon of oil in the wok and sautee carrots for about 5 minutes.  Place the carrots into a pot with the water and the chicken broth.

Step 8. Next, poor another tablespoon of oil in the wok, let it heat for a little bit and then throw in the ginger.  Let the ginger brown for about 30 seconds to 1 minute, then throw in the beef.  Spread the beef out so that each piece touches the hot wok.  Once one side is browned, flip the beef and brown the other side.  Once the beef is browned, put it back into the bowl you started with.  I know there was raw beef in it before but we’ll be putting the beef back into the wok in a little bit so don’t worry.

Step 9. Pour 1 tablespoon of oil into the wok again and sautee the shallots, onion and garlic together.  Once the onions start to caramelize, throw the beef back into the wok.

Step 10. Throw in your salt, brandy, soy sauce, beef spice, ketchup and oyster sauce at this point and toss all together.

Step 11. Once everything is mixed, spoon everything into the pot with the carrots, water and chicken broth.

Step 12. Bring the pot to a boil, then let simmer for 20-30 minutes.  Your beef should become tender, if not let simmer for 5-10 minute intervals until you get the texture you like.  The suace should thicken at this point because of the cornstarch but if it doesn’t, you can take a ladle of the sauce and mix it with 1/2 tablespoon of cornstarch and pour back into the pot.
Step 13. Serve with rice and veggies – that’s how I like it.

Ingredients
1 onion, halved and sliced thickly
3 carrots, cut into 1 inch pieces
2 shallots, halved and sliced
2 cloves garlic, minced
Ginger root (about 2 finger widths and 1 inch, sliced thinly
3 tablespoons of oil
1 can of chicken broth (14.5oz.)
Approximately 1 cups of water (if the final product is too thick, add a little more water)
2 lbs of beef, cubed
2 tablespoons cornstarch
1 tablespoon salt
2 tablespoons brandy
1 tablespoon soy sauce
1 tablespoon of oriental beef spice (optional)
4 tablespoons ketchup
2 tablespoons oyster sauce

Directions
Step 1. Cut the root ends off the onion and then cut in half.  Slice the onion starting at an angle like so.
Step 2. Next cut the carrots into 1 inch pieces, these larger chunks prevent them from melting all away.
Step 3. Peel the ginger root and slice a piece off of one side so there is a flat side for you to place on the board (this bakes it easier to slice the ginger root since it won’t be moving around)
Step 4. Cut the root ends off the shallots, cut in half and slice.
Step 5. Slice the beef into 1 inch cubes.
Step 6. Put the beef in a bowl and toss with the cornstarch
Step 7. Pour 1 tablespoon of oil in the wok and sautee carrots for about 5 minutes.  Place the carrots into a pot with the water and the chicken broth.
Step 8. Next, poor another tablespoon of oil in the wok, let it heat for a little bit and then throw in the ginger.  Let the ginger brown for about 30 seconds to 1 minute, then throw in the beef.  Spread the beef out so that each piece touches the hot wok.  Once one side is browned, flip the beef and brown the other side.  Once the beef is browned, put it back into the bowl you started with.  I know there was raw beef in it before but we’ll be putting the beef back into the wok in a little bit so don’t worry.
Step 9. Pour 1 tablespoon of oil into the wok again and sautee the shallots, onion and garlic together.  Once the onions start to caramelize, throw the beef back into the wok.
Step 10. Throw in your salt, brandy, soy sauce, beef spice, ketchup and oyster sauce at this point and toss all together.
Step 11. Once everything is mixed, spoon everything into the pot with the carrots, water and chicken broth.
Step 12. Bring the pot to a boil, then let simmer for 20-30 minutes.  Your beef should become tender, if not let simmer for 5-10 minute intervals until you get the texture you like.  The suace should thicken at this point because of the cornstarch but if it doesn’t, you can take a ladle of the sauce and mix it with 1/2 tablespoon of cornstarch and pour back into the pot.
Step 13. Serve with rice and veggies – that’s how I like it.

I came across this recipe on my friend Kotomi’s blog Bake Greek who found the recipe on Smitten Kitchen.  Let’s just say Kotomi didn’t lie.  Kotomi, if you’re reading this, these Rice Krispy Treats, with subtle hints of sea salt, are absolutely out of this world.  Probably one of the best sweet and savory thing I’ve eaten yet.  My aunt couldn’t stop eating these and she wasn’t the only one.  Absolute perfection I say and super easy to make.

**To bypass the story and the pictures and get the Ingredients and Directions in it’s whole entirety you can scroll down to the end of the post.

Makes 16 2-inch squares or 32 1- x 2-inch small bars

Ingredients:
4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Directions

Before cooking, butter (or coat with non-stick spray) a 9″x13″ cake pan (I didn’t actually do this, but I used a non stick pan so my rice krispy came out just fine”

Step 1. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

Step 2. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Step 3. Remove the pot from the stove and stir in the salt and cereal together.

Step 4. Quickly spread into prepared pan. I used a 9″x13″ pan.  I also used a piece of  parchment paper to press it firmly and evenly into the edges and corners, this makes for a quicker and easier process.

Step 5. Let cool, then stick a spatula between the rice krispy and the edges of the pan to make sure it won’t stick.  I used a non stick pan so it was pretty easy getting it out.  Cut into squares and get ready to make new friends.

Ingredients:
4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Directions
Step 1. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
Step 2. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Step 3. Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
Step 4. Quickly spread into prepared pan. I used a 9″x13″ pan.  I also used a piece of  parchment paper to press it firmly and evenly into the edges and corners, this makes for a quicker and easier process.
Step 5. Let cool, then stick a spatula between the rice krispy and the edges of the pan to make sure it won’t stick.  I used a non stick pan so it was pretty easy getting it out.  Cut into squares and get ready to make new friends.

**To bypass the story and the pictures and get the Ingredients and Directions in it’s whole entirety you can scroll down to the end of the post.

Ingredients

Crust

1 cup of graham cracker crumbs (1 package of Honey Maid/9 Crackers)
1/4 cup of sugar
1/3 cup of melted butter

Sauce

1 lb of fresh strawberries or 2 10 oz. bags of frozen strawberries
2 tablespoons of sugar.
1 tablespoon of cornstarch

Filling

1 14 oz. can of condensed milk (I only used half the second time I baked this)
2 tablespoons lemon juice
3 eggs
18 oz of cream cheese (3 packs of 6 oz. cream cheese)

Directions

Step 1. Ground the graham cracker crumbs in a food processor or Magic Bullet (what I use)

Step 2. Pour the crumbs in a large bowl and add the sugar and melted butter.  Stir with a spatula until the all 3 ingredients are combined.

Step 3. Press the crumb crust onto the bottom of your 9 inch spring form pan evenly and refrigerate for 30 minutes.

Step 4. Meanwhile, puree your strawberries with the sugar in your blender until fine and then pour into a sauce pan and bring to boil (about 2 minutes), be sure to cook and stir the puree.  After it comes to a boil, remove from the heat and let cool.

Step 5. In a separate bowl, beat the cream cheese with the condensed milk until it’s just combined.  Don’t over beat it or your cheesecake will crack.

Step 6. Add the lemon juice, then add the eggs and beat on low until combined.

Step 7. Pour the cream cheese mixture into your spring form pan with the crust.
Step 8. Drop 1/2 teaspoons of strawberry puree into the cream cheese mixture, it will look like red polka dots.

Step 9. Swirl the strawberry sauce with a knife.

Step 10. Bake the cheesecake at 300 degrees F for 55-60 minutes.

Step 11. Remove from the oven and let cool on a wire rack for 10 minutes, then carefully run a knife around the edges and cool for another hour.

Step 12. Refrigerate over night and serve with the remainder of the strawberry sauce, if the sauce is too thick, thin it out with some water.

Ingredients

Crust

1 cup of graham cracker crumbs (1 package of Honey Maid/9 Crackers)
1/4 cup of sugar
1/3 cup of melted butter

Sauce

1 lb of fresh strawberries or 2 10 oz. bags of frozen strawberries
2 tablespoons of sugar.
1 tablespoon of cornstarch

Filling

1 14 oz. can of condensed milk (I only used half the second time I baked this)
2 tablespoons lemon juice
3 eggs
18 oz of cream cheese (3 packs of 6 oz. cream cheese)

Directions

Step 1. Ground the graham cracker crumbs in a food processor or Magic Bullet (what I use)
Step 2. Pour the crumbs in a large bowl and add the sugar and melted butter.  Stir with a spatula until the all 3 ingredients are combined.
Step 3. Press the crumb crust onto the bottom of your 9 inch spring form pan evenly and refrigerate for 30 minutes.
Step 4. Meanwhile, puree your strawberries with the sugar in your blender until fine and then pour into a sauce pan and bring to boil (about 2 minutes), be sure to cook and stir the puree.  After it comes to a boil, remove from the heat and let cool.
Step 5. In a separate bowl, beat the cream cheese with the condensed milk until it’s just combined.  Don’t over beat it or your cheesecake will crack.
Step 6. Add the lemon juice, then add the eggs and beat on low until combined.
Step 7. Pour the cream cheese mixture into your spring form pan with the crust.
Step 8. Drop 1/2 teaspoons of strawberry puree into the cream cheese mixture, it will look like red polka dots.
Step 9. Swirl the strawberry sauce with a knife.
Step 10. Bake the cheesecake at 300 degrees F for 55-60 minutes.
Step 11. Remove from the oven and let cool on a wire rack for 10 minutes, then carefully run a knife around the edges and cool for another hour.
Step 12. Refrigerate over night and serve with the remainder of the strawberry sauce, if the sauce is too thick, thin it out with some water.

After coming home from Mexico, Rob and I set out to make our own tacos.  We went all out.  Rob bought a tortilla press and some corn flour and made our own corn tortillas.  We bought some steak and marinated it and made Carne Asada.  We bought tomatoes, onions, cilantro and garlic and made ourselves a roasted tomato salsa.  Last but not least, we bought some avocados and made our own homemade guacamole and let me say it was amazing!

Ingredients

1 lb rib eye cubed, approximately ½ inch x ½ inch
1 teaspoon sugar
1 tablespoons Soy Sauce
1 teaspoon Garlic salt
1 tablespoons Cornstarch
1-2 tablespoons of oil
1 onion sliced or cubed, however you like
2 tablespoons of grated ginger – an easy way to do this is to keep your ginger in the freezer, prewashed.  It’s a lot easier to grate.
6 garlic cloves minced – I like garlic, you can cut back if you hate it
1 tablespoon freshly ground pepper, if you don’t have fresh pepper you can use the pre ground ones
2 tablespoons oyster sauce

Directions

Step 1. Throw the beef cubes into a bowl with the Soy Sauce, Garlic Salt, Sugar and Cornstarch and mix well.  Rule of thumb here is that you generally pretend that you’re about to eat that raw beef but you have to season it yourself because there is no flavor.  So if you like more soy sauce add more soy sauce and if you like more sugar add a little more of that.  My measurements are just kind of a base to work with.
Step 2. Oil the pan and wait until it gets hot.  Throw in the ginger and garlic and sautee for about 30 seconds then throw in the beef cubes and sautee until they are about medium rare, they’ll be browned on the outside.  Take it off the pan and put it on reserve.
Step 3. Sautee the onions until slightly caramelized.
Step 4. Combine the reserved beef into the onions and sautee a bit longer since the beef cubes were on the rare side.  Add the tablespoon of ground pepper and oyster sauce.
Step 5. Test one of the cubes; at this point your veggies are done so once you feel that the beef is ready and the flavors don’t need to be altered, take off the stove and plate it.  If you find that the dish isn’t saucy enough, mix in about ¼ cup of water with ½ teaspoon of cornstarch and pour it in, cook a little longer until the sauce thickens up a bit.  If it’s too thick, add a little water.

These cookies aren’t overwhelmingly pumpkin-ey and they have a moist and soft (almost cakey) consistency.  They are very delicious!

**To bypass the pictures and get the Ingredients and Directions in it’s whole entirety you can scroll down to the end of the post.

Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup white sugar
1 1/2 cup light or dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 cups semisweet chocolate chips

Directions
Step 1. Heat the oven to 350 degrees F.  Spray cookie sheets with nonstick spray or line with parchment paper or Silpat.  (I use silpat or parchment paper).
Step 2. Using a mixer, beat the butter until smooth.

Step 3. Beat in the white and brown sugars a little at a time, until the mixture is light and fluffy.

Step 4. Beat in the eggs 1 at a time.

Step 5. Mix in the vanilla and the pumpkin puree.  It will look kind of weird, like barf if you may but I promise it will all change once the flour is mixed in.

Step 6. In a large bowl, whisk together the flour baking soda, salt, cinnamon, ginger, nutmeg and cloves.

Step 7. Slowly beat in the flour mixture into the batter in thirds.

Step 8. Stir in the chips.

Step 9. Scoop the cookie dough by tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes until the edges are browned.  15 works for me, pans that are darker = 15 minutes.  Pans that are lighter = 16 minutes.

Step 10. Remove the cookie sheets from the oven and let them rest for two minutes.  Take the cookies off with a spatula and cool them on wire racks.

Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup white sugar
1 1/2 cup light or dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 cups semisweet chocolate chips

Directions
Step 1. Heat the oven to 350 degrees F.  Spray cookie sheets with nonstick spray or line with parchment paper or Silpat.  (I use Silpat)
Step 2. Using a mixer, beat the butter until smooth.
Step 3. Beat in the white and brown sugars a little at a time, until the mixture is light and fluffy.
Step 4. Beat in the eggs 1 at a time.
Step 5. Mix in the vanilla and the pumpkin puree.  It will look kind of weird, like barf if you may but I promise it will all change once the flour is mixed in.
Step 6. In a large bowl, whisk together the flour baking soda, salt, cinnamon, ginger, nutmeg and cloves.
Step 7. Slowly beat in the flour mixture into the batter in thirds.
Step 8. Stir in the chips.
Step 9. Scoop the cookie dough by tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes until the edges are browned.  15 works for me, pans that are darker = 15 minutes.  Pans that are lighter = 16 minutes.
Step 10. Remove the cookie sheets from the oven and let them rest for two minutes.  Take the cookies off with a spatula and cool them on wire racks.

**To bypass the story and the pictures and get the Ingredients and Directions in it’s whole entirety you can scroll down to the end of the post.

I started out on my mission to create a Peanut Butter Chocolate Chip Macadamia Nut Cookie one night and as I peaked into the oven to see how they were coming out, I noticed that the cookie was a more short bread consistency and not the soft cookie that I was looking for.  I soon realized what I had forgotten to add…THE BAKING SODA!  So I took the remainder of the cookie dough and added baking soda…the problem with this now is that I had added the ORIGINAL amount of baking soda for the recipe, but I had already used up half the dough. I went online and tried to research how I could salvage my recipe. The consensus was to put a different flavor in to hide the taste of the baking soda.  Since my recipe includes peanut butter and vanilla pudding mix we were fine.  The shortbread consistency of this peanut butter chocolate chip macadamia nut cookie was actually quite tasty and my roommates and Rob really enjoyed them, so I think I’ll be making this mistake again.

Ingredients
4 1/2 cups of flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 tablespoons instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
1/2 cup crunchy peanut butter
2 cups semisweet chocolate chips
2 cups peanut butter chips
2 cups macadamia nuts

**Note, for the shortbread crunchy consistency cookie, omit the baking soda.

Directions
Step 1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
Step 2. In a large bowl, cream together the butter, brown sugar, and white sugar.

Step 3. Beat in the instant pudding mix and the peanut butter until blended.

Step 4. Stir in the eggs and vanilla.

Step 5. Blend in the flour mixture.

Step 6. Finally, stir in the chocolate chips and nuts.

Step 7. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Step 8. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Here is the final product.  Can you tell the difference?

The first one is the shortbread consistency cookie.  It pretty much stayed the same shape as the raw dough.  I highly recommend this one.

The second one is slightly flatter and more airy because the baking soda was added.

Ingredients
4 1/2 cups of flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 tablespoons instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
1/2 cup crunchy peanut butter
2 cups semisweet chocolate chips
2 cups peanut butter chips
2 cups macadamia nuts

Directions
Step 1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
Step 2. In a large bowl, cream together the butter, brown sugar, and white sugar.
Step 3. Beat in the instant pudding mix and the peanut butter until blended.
Step 4. Stir in the eggs and vanilla.
Step 5. Blend in the flour mixture.
Step 6. Finally, stir in the chocolate chips and nuts.
Step 7. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Step 8. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Rob and I were craving noodles one day so we decided to make Pad Thai since we’ve never made it at home before.  I wish I had some papaya salad and mango sticky rice to go with it, but that’s for our next cooking adventure.

**To bypass the story and the pictures and get the Ingredients and Directions in it’s whole entirety you can scroll down to the end of the post.

Ingredients

Sauce (2 cups ~6-8 portions)
1/2 cup Tamarind pulp (for the sour flavor)
1/2 cup Fish Sauce (for the salty part)
1/2 cup Palm Sugar or 1/3 cup brown sugar (for a slight sweetness)
Paprika or Thai chili powder to taste (for the spice).
1 clove of garlic

Pad Thai (6-8 portions)
1 red onion
1 lb of chicken (or tofu for vegetarian)
4 tbls. minced garlic (optional)
16 oz. of Rice Stick Noodles
1 lb. of shrimp
Eggs (1 egg per portion)
6-8 tbls. ground turnip (optional)
1/2 cup ground peanuts
4 cups of Asian flat leave garlic chives or green onion chopped into 1 inch pieces
Bean Sprouts (you can add as little or as much of this as you would like)

Sauce
Step 1. Melt the Tamarind, Fish Sauce and sugar together in a small pot over a low flame. Taste and adjust the flavor balance until it suits you.
Step 2. Add the chili powder, begin with a teaspoon or two, depending on your taste, and keep adding until it tastes the way you like it.

Directions
**Pad Thai needs to be cooked in portions**

Step 1.Heat a large wok over high heat until very hot, to the point of smoky.
Step 2. Add a splash of oil, about 3-4 tablespoons.
Step 3. If you are making chicken Pad Thai, add 2 oz of chicken, cook, stirring vigorously, until it’s half way done, then add a tablespoon or two of the sauce to flavor the chicken, and 1/2 a tsp of garlic if you’re using it. **If you are making tofu or shrimp and tofu Pad Thai, then only add the tofu (and garlic) for now and cook the tofu until it is crisp and slightly brown at the edges. Take the chicken off the wok and put it on reserve.

Step 4. Add some onions into the wok, once they caramelize a bit add 2 loosely packed cups of noodles, and then a ladle (about ¼ cup) of warm sauce. Stir rigorously, breaking up the noodles so they do not clump, and cook until noodles are soft.  If the mixture gets too dry, you can add a bit of water and keep stirring. Add a bit of oil if the noodle still stubbornly sticks together.

Step 5. When the noodles are ready (taste it to be sure), push it to one side of the wok and crack an egg into the middle. Let it set for 10-15 seconds and then combine everything all together.

Step 6. Add some shrimp and chicken, 1 tbls. pickled turnips, 1 tbls ground peanuts, and a handful of beansprouts. Keep things moving. Add more sauce if it looks a little pale.

Step 7. When the shrimp is done, add a handful of Garlic Chives, turn the heat off, and stir everything together.

Step 8. Add the finished Pad Thai to a plate and serve to your first lucky dinner guest with a wedge of lime.
**Rinse the wok with warm water, wipe off any excess bits of food, then put the wok back on to the fire.  Once it heats back up to a smoking point, you’re ready to do another portion.

Ingredients
Sauce (2 cups ~6-8 portions)
1/2 cup Tamarind pulp (for the sour flavor)
1/2 cup Fish Sauce (for the salty part)
1/2 cup Palm Sugar or 1/3 cup brown sugar (for a slight sweetness)
Paprika or Thai chili powder to taste (for the spice).
1 clove of garlic

Pad Thai (6-8 portions)
1 red onion
1 lb of chicken (or tofu for vegetarian)
4 tbls. minced garlic (optional)
16 oz. of Rice Stick Noodles
1 lb. of shrimp
Eggs (1 egg per portion)
6-8 tbls. ground turnip (optional)
1/2 cup ground peanuts
4 cups of Asian flat leave garlic chives or green onion chopped into 1 inch pieces
Bean Sprouts (you can add as little or as much of this as you would like)

Sauce
Step 1. Melt the Tamarind, Fish Sauce and sugar together in a small pot over a low flame. Taste and adjust the flavor balance until it suits you.
Step 2. Add the chili powder, begin with a teaspoon or two, depending on your taste, and keep adding until it tastes the way you like it.

Directions
**Pad Thai needs to be cooked in portions**

Step 1. Heat a large wok over high heat until very hot, to the point of smoky.
Step 2. Add a splash of oil, about 3-4 tablespoons.
Step 3. If you are making chicken Pad Thai, add 2 oz of chicken, cook, stirring vigorously, until it’s half way done, then add a tablespoon or two of the sauce to flavor the chicken, and 1/2 a tsp of garlic if you’re using it. **If you are making tofu or shrimp and tofu Pad Thai, then only add the tofu (and garlic) for now and cook the tofu until it is crisp and slightly brown at the edges. Take the chicken off the wok and put it on reserve.
Step 4. Add some onions into the wok, once they caramelize a bit add 2 loosely packed cups of noodles, and then a ladle (about ¼ cup) of warm sauce. Stir rigorously, breaking up the noodles so they do not clump, and cook until noodles are soft.  If the mixture gets too dry, you can add a bit of water and keep stirring. Add a bit of oil if the noodle still stubbornly sticks together.
Step 5. When the noodles are ready (taste it to be sure), push it to one side of the wok and crack an egg into the middle. Let it set for 10-15 seconds and then combine everything all together.
Step 6. Add some shrimp and chicken, 1 tbls. pickled turnips, 1 tblss ground peanuts, and a handful of beansprouts. Keep things moving. Add more sauce if it looks a little pale.
Step 7. When the shrimp is done, add a handful of Garlic Chives, turn the heat off, and stir everything together.
Step 8. Add the finished Pad Thai to a plate and serve to your first lucky dinner guest with a wedge of lime.
**Rinse the wok with warm water, wipe off any excess bits of food, then put the wok back on to the fire.  Once it heats back up to a smoking point, you’re ready to do another portion.

This is another one of those “Rob requests”.  He’s wanted Cinnamon buns for a while now and so one night he mentioned it again and offered to bake with me.  Now I know the last time we baked together, it was a disaster but this time was much better.  What we baked was actually edible and it turned out quite good.  We substituted margarine with shortening.  Next time I’d add more shortening so it’s a bit more moist.  The buns weren’t as moist as I wanted them to be.

**To bypass the story and the pictures and get the Ingredients and Directions in it’s whole entirety you can scroll down to the end of the post.

Ingredients
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted (I substituted with Crisco vegetable shortening)
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons yeast
Cinnamon Sugar Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Frosting
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions

Step 1. Dissolve the yeast in the warm milk in a large bowl.

Step 2. Mix in the sugar, margarine, salt, and eggs.

Step 3. Add flour and mix well.

Step 4. Knead the dough into a large ball, using your hands dusted lightly with flour.

Step 5. Put in a bowl, cover and let rise in a warm place (like in the oven, put it on 250 degrees and then turn it off, stick the bowl in) about 1 hour, or until doubled in size.

Step 6. Lightly flour the surface you will be working on and roll dough into a 16×21 inch rectangle.

Step 7. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.

Step 8. Roll up dough and cut into 12 rolls with tooth floss.

Step 9. Place rolls in a lightly greased 9×13 inch baking pan.  Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Step 10. Bake rolls in preheated oven until golden brown, about 15 minutes.

Frosting

Step 1. Beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

**To bypass the story and the pictures and get the Ingredients and Directions in it’s whole entirety you can scroll down to the end of the post.

Ingredients
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted (I substituted with Crisco vegetable shortening)
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons yeast
Cinnamon Sugar Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Frosting
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions
Step 1. Dissolve the yeast in the warm milk in a large bowl.
Step 2. Mix in the sugar, margarine, salt, and eggs.
Step 3. Add flour and mix well.
Step 4. Knead the dough into a large ball, using your hands dusted lightly with flour.
Step 5. Put in a bowl, cover and let rise in a warm place (like in the oven, put it on 250 degrees and then turn it off, stick the bowl in) about 1 hour, or until doubled in size.
Step 6. Lightly flour the surface you will be working on and roll dough into a 16×21 inch rectangle.
Step 7. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.
Step 8. Roll up dough and cut into 12 rolls with tooth floss.
Step 9. Place rolls in a lightly greased 9×13 inch baking pan.  Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Step 10. Bake rolls in preheated oven until golden brown, about 15 minutes.

Frosting
Step 1. Beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

**To bypass the story and the pictures and get the Ingredients and Directions in it’s whole entirety you can scroll down to the end of the post.

Ingredients (4 servings)

1 sheet of puff pastry
4 Eggs
8 pieces of bacon cut in halves
1 cup of spinach cut chiffonade style (thing strips)
Salt and Pepper to taste

Directions
Step 1. Thaw the puff pastry dough according to the package instructions.
Step 2. Preheat an oven to 425°F. Lightly grease a baking sheet.
Step 3. Cut the puff pastry into 4 equal squares.  Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. This helps the sides puff up and keeps the center flat.

Step 4. Brush the border with the egg wash and refrigerate for 15 minutes.
Step 5. Lay the bacon on top, slightly overlapping the slices. Bake the tarts for 14 minutes, rotating the baking sheet halfway through baking.

Step 6. Remove the baking sheet from the oven and place it on a level heatproof surface. Crack an egg into each tart (some of it will run off the sides but once you bake it the whites will harden and you can scoop it back into the tart after it has set a little.) Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.  (I couldn’t take a picture of cracking the eggs on the tart because the eggs were running off the sides and I had to stick the tray back into the oven ASAP.)

Step 7. Transfer the tarts to a platter, garnish with the spinach and serve immediately.

Ingredients (4 servings)
1 sheet of puff pastry
4 Eggs
8 pieces of bacon cut in halves
1 cup of spinach cut chiffonade style (thing strips)
Salt and Pepper to taste

Directions
Step 1. Thaw the puff pastry dough according to the package instructions.
Step 2. Preheat an oven to 425°F. Lightly grease a baking sheet.
Step 3. Cut the puff pastry into 4 equal squares.  Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. This helps the sides puff up and keeps the center flat.
Step 4. Brush the border with the egg wash and refrigerate for 15 minutes.
Step 5. Lay the bacon on top, slightly overlapping the slices. Bake the tarts for 14 minutes, rotating the baking sheet halfway through baking.
Step 6. Remove the baking sheet from the oven and place it on a level heatproof surface. Crack an egg into each tart (some of it will run off the sides but once you bake it the whites will harden and you can scoop it back into the tart after it has set a little.) Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.  (I couldn’t take a picture of cracking the eggs on the tart because the eggs were running off the sides and I had to stick the tray back into the oven ASAP.)