cross-posted from: https://lemmy.zip/post/33425321

cross-posted from: https://lemmy.zip/post/33139815

cross-posted from: https://lemmy.zip/post/32739933

cross-posted from: https://lemmy.world/post/25939572

cross-posted from: https://lemmy.zip/post/32168065

cross-posted from: https://lemmy.zip/post/31957972

cross-posted from: https://lemmy.zip/post/31023233

Source: https://youtu.be/PNi0ITgqNCI

cross-posted from: https://lemmy.zip/post/30959237

Recipe:

cross-posted from: https://lemm.ee/post/50435380

Rolled Maple Pork Tenderloin

Ingredients:

• Butterflied Pork Tenderloin pounded to 1/4" thick

• Salt

• Pepper

• Italian Seasoning

• Herbed spreadable cheese

• Dried Cranberries

• Cut Dried Apricots

• Maple Syrup

Instructions:

1. Add salt, pepper and italian seasoning to both sides of pork.

2. Spread cheese on one side.

3. Top cheese with cranberries and apricot chunks.

4. Roll meat and secure with toothpicks.

5. Use toothpicks to secure the roll and then place it seam side down on baking sheet.

6. Bake 375°f for 20 minutes.

7. Take the pan out of the oven.

8. Apply maple syrup coating to meat.

9. Return to oven and cook the meat for 10 more minutes.

10. Pull the meat out and let it rest for 15 minutes before carving.

*Edited for formatting

cross-posted from: https://lemm.ee/post/47458168

Spicy Sesame Noodles

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Ingredients

• 1 serve flat thick wheat noodles

• 1.5 tbsp tahini or Chinese sesame paste

• 1/2-1 tbsp chili oil/crisp (adjust to taste)

• 3 tsp light soy sauce

• 1 tsp dark soy sauce (for color, can replace with light soy sauce instead)

• 1 tsp sesame oil

• 1/2 tsp rice wine vinegar

• 1 tsp sugar

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Instructions

1. Cook noodles according to packet instructions. When done, drain and reserve 1 tbsp of the cooking liquid.

2. In the meantime, add all of the remaining ingredients into a bowl and whisk well to make your sauce.

3. Add your cooked noodles and 1 tbsp of the cooking water to the sauce. Toss through until noodles are well coated.

4. Garnish with sesame seeds, green onion and more chili oil. Serve with your fav protein + greens and enjoy!

Creamy Peanut Miso Ramen

Ingredients:

Broth and Noodles

• 1 tbsp vegetable oil

• 1 tbsp chili crisp

• 4 cloves of garlic

• 2 inches of fresh ginger

• 1 tsp turmeric

• 1 lime

• 6 spring onions

• 2 tbsp miso paste

• 3 tbsp smooth peanut butter

• 3 tbsp tahini

• 400ml coconut milk

• 1 ½ liter vegetable stock

• salt and pepper to taste

• 4 - packs ramen noodles

Tofu Crumbles

• 2 tbsp vegetable oil

• 1 block of smoked tofu

• 1 tbsp soy sauce

• 1 tsp liquid smoke

• 1 tsp chili oil

To Garnish

• chili crisp

• toasted sesame seeds

• fresh coriander leaves

Instructions:

Prepare the ingredients

1. Peel and grate the garlic and ginger

2. Zest the lime and cut into 4 wedges

3. Trim and finely slice the spring onions - separate the green and white parts

4. Open and drain the block of tofu

Prepare the broth

1. Warm the vegetable oil and chili crisp in the pan over medium heat

2. Add the garlic, ginger, turmeric, lime zest and white parts of the spring onions to the pan and fry for 5 Minutes

3. Add the miso, peanut butter, tahini to the pan and stir to combine

4. Add the coconut milk, stir to combine and bring to a gentle simmer

5. Pour the vegetable stock into the pan, reduce the heat and leave to simmer while you prepare the rest

Prepare the tofu crumbles

1. Warm the vegetable oil in the frying pan over medium high heat

2. Break the tofu into rough ½ cm pieces, add them to the pan and fry for 5-6 minutes until golden and crispy

3. Splash the soy sauce, liquid smoke and chili oil into the pan and stir to coat the tofu pieces

4. Turn the heat right down and leave to stay warm

Cook the noodles

1. Open the packs of noodles and keep any flavor pouches that might have been included for another dish

2. Turn the heat of the broth up to get the liquid bubbling

3. Add the noodles to the pan, making sure they’re submerged and cook according to packet instructions (approx. 3-4 minutes)

Time to dress and serve

1. Use tongs to transfer equal quantities of the noodles to serving bowls and use a ladle to spoon the broth over the noodles

2. Drizzle over a little chili oil, sprinkle over the reserved green spring onion, some coriander leaves and a few toasted sesame seeds

3. Top each bowl with a nice sprinkle of tofu crumble and the lime wedges and serve immediately with broth spoons and chopsticks

• Recipe Source

• Turn you volume on for ingredients and directions

Sesame Miso Crunch Salad

Ingredients:

Tofu

• ½ block (225g) firm tofu

• 2 tsp sesame oil

• 2 tsp soy sauce

Dressing

• 3 tbsp white miso paste

• 2 tbsp tahini

• 2 tbsp sesame oil

• 2 tbsp maple syrup

• ¼ cup rice wine vinegar

Salad

• 1 cup (100g) green cabbage, thinly sliced

• 1 cup (40g) kale, very finely sliced

• 1 cucumber, halved and thinly sliced

• 4 stalks green onions, thinly sliced

• 1 cup (150g) frozen shelled edamame

Crunch Topping

• 2 tbsp roasted peanuts

• 2 tbsp fried shallots

• 1 tbsp toasted white sesame seeds

• 1 tbsp black sesame seeds

Instructions:

1. Remove your tofu from your packaging and drain any excess liquid. Use a paper towel or clean tea towel to gently absorb any excess liquid from the tofu as well. Cut in half then cut one of the halves into bite sized cubes. Add into a bowl and toss well with the sesame oil and soy sauce. Air fry at 180°C for 15 minutes or until golden and crispy.

2. In the meantime, bring a small pot of water to the boil. Once boiling, add in your edamame and blanch for 1-2 minutes. Drain, rinse with cold water and drain again. Add into a large bowl with the prepped veggies.

3. Add all the dressing ingredients into a small bowl and whisk well.

4. Add all the crunchy toppings into a bowl and mix together.

5. Once tofu is ready, combine all of the ingredients and pour on the dressing. Toss well to combine and enjoy!

Turn the volume on for ingredients and instructions.

Sticky Orange Chicken Traybake

Serves 4

• Source recipe

Ingredients:

• 3 Red Chillies

• 2 Onions

• 150g Smooth Peanut Butter

• 3 Oranges

• 3 Tbsp Fish Sauce

• 1 Tbsp Apple Cider Vinegar

• 5 Tbsp Soy Sauce

• 4 Tbsp Brown Sugar

• 1 Tsp Ground Cumin

• 4cm Knob of Ginger

• 4 Cloves of Garlic

• 1kg Chicken Thighs

• A Small Handful of Coriander

• 20g Roasted Peanuts

Directions:

1. Preheat your oven to 180°C/356°F.

2. Finely chop two of the red chillies and roughly chop the onions.

3. In a large bowl combine the peanut butter, juice and zest two oranges, fish sauce, apple cider vinegar, soy sauce, brown sugar, ground cumin and red chillies. Grate in the ginger and garlic. Add in the chicken and onions and mix well.

4. Slice the remaining orange.

5. Pour the chicken with the sauce onto a baking tray and push in the slices of orange.

6. Bake for 35 mins until the chicken has cooked through, basting with the sauce halfway through.

7. Meanwhile, finely slice the last red chilli as well as your coriander and peanuts.

8. Finish the chicken with the red chilli, coriander and peanuts. Serve with freshly steamed rice and enjoy.

Tahini Noodles with Smacked Cucumbers

Ingredients:

FOR THE CUCUMBERS:

• 2 Cucumbers

• 2 Large Cloves of Garlic

• 2 Red Chillies

• 2 Tbsp Soy Sauce

• 1 Tbsp Chinese Black Vinegar or Rice Vinegar

• 2 Tsp Toasted Sesame Oil

• 2 Tsp Sugar

FOR THE NOODLES:

• 2 Cloves of Garlic

• 100g Tahini

• 4 Tbsp Soy Sauce

• 2 Tbsp Toasted Sesame Oil

• 2 Tbsp Chinese Black Vinegar or Rice Vinegar

• 2 Tbsp Sugar

• 2 Tbsp Toasted Sesame Seeds

• 1 Tbsp Chilli Oil

Directions:

1. Trim the ends of the cucumbers. Using the flat blade of your knife or a rolling pin, gently smack the cucumbers until they split then slice into small chunks.

2. Transfer to a sieve placed over a bowl. Sprinkle with salt and toss well to coat. Leave to sit for 10 minutes to release some of the cucumber water.

3. Meanwhile, mince the garlic and red chilli.

4. Transfer to a mixing bowl and add the soy sauce, black vinegar, toasted sesame oil and sugar.

5. Add the cucumbers, toss well to coat and set aside.

6. For the Noodles: Mince the garlic. Place the tahini in a large mixing bowl with the garlic, soy sauce, black vinegar, toasted sesame oil, sugar, toasted sesame seeds, chilli oil and 50ml water. Whisk until smooth.

7. Bring a large pot of water to the boil. Season with salt, add the soba noodles and cook according to the packet instructions.

8. Drain, rinse with cold water and drain again.

9. Add the noodles to the tahini sauce, along with the smacked cucumbers, juices included. Toss to combine, ensuring the noodles are saucy and well-coated.

10. Transfer to a large plate, top with more sesame seeds then tuck in and enjoy.

• Recipe source

Poulet au Vinaigre

• Source: Food & Wine

Ingredients:

• 3 tablespoon clarified unsalted butter

• 4 unpeeled garlic cloves

• 1 (2 1/2- to 3-pound) whole chicken, cut into 10 pieces

• Kosher salt

• Freshly ground black pepper

• 1/2 cup mild white wine vinegar or rice vinegar

• 3/4 pound very ripe red tomatoes, peeled, cored, seeded, and cut into 1/4-inch pieces (about 1 1/2 cups)

• 2 tablespoons chopped fresh flat-leaf parsley

• 2 tablespoon unsalted butter

Directions:

1. Preheat oven to 200°F.

2. Heat clarified butter and garlic in a large, heavy-bottomed skillet over medium-high. (The skillet should be large enough to hold all the chicken pieces in 1 layer.)

3. Cook until the sound of sizzling butter has faded, about 3 minutes.

4. Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes.

5. Sprinkle liberally with salt and pepper.

6. Add vinegar, and bring mixture to a brisk boil over medium-high; top chicken with tomatoes and parsley.

7. Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping chicken pieces after 7 minutes.

8. Transfer chicken to a baking dish, and keep warm in preheated oven.

9. Using a spoon, skim and discard fat from surface of vinegar mixture in skillet.

10. Continue to cook over low, undisturbed, until reduced by one-third, 3 to 4 minutes.

11. Remove garlic cloves; peel cloves, and mash garlic pulp into sauce with a wooden spoon until blended.

12. Add salt to taste.

13. Whisk in 2 tablespoons butter until creamy.

14. Transfer chicken to a platter; pour sauce over chicken, and serve immediately.

Author's notes: They use white wine vinegar here--I always use a high quality red wine vinegar when I make it. I like the flavor better and it looks nice. If you don't feel like clarifying butter, you can buy ghee from an Indian grocery store and it will work the same--basically you just don't want the milk proteins from the butter in the sauce. But clarifying butter is pretty easy and I do it in the microwave!

*Edit: formatting

RECIPE https://www.woocancook.com/broccoli-beef

INGREDIENTS

• 1 lb top cut angus sirloin (or flank steak)

• 2 large heads broccoli

• 4 cloves garlic

• 1 tbsp (about 1 inch) ginger

• 1/4 cup stock

• sesame seed

• peanut oil

INGREDIENTS (marinade)

• 1/4 tsp baking soda + 1/4 cup water

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 1 tbsp brown sugar

• 1/2 tsp white pepper

• 1/2 tsp corn starch

INGREDIENTS (sauce)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp dark soy sauce

• 2 tbsp oyster sauce

• 2 tbsp black vinegar

• 1 tbsp doubanjiang

• 2 tbsp lao gan ma

• 1 tbsp shaoxing wine

• 2 tbsp corn starch + water

PREP

• COMBINE baking soda and water into slurry, set aside

• THINLY SLICE the steak, then add baking soda slurry and let sit for 30 minutes

• DRAIN excess baking soda liquid, then add all marinade ingredients and let marinate for an additional 30 minutes

• CRUSH and mince the garlic, set aside

• FINE MINCE the ginger, set aside

• SLICE the broccoli into thin spears, set aside

• COMBINE all sauce ingredients except corn starch, set aside

• COMBINE corn starch + water into a slurry in a separate bowl, set aside

ON THE STOVE

• HEAT a wok as hot as possible, then add 4 tbsp of peanut oil and long yao

• ADD the steak to the wok flat side down, one piece at a time, and sear undisturbed for 2 full minutes, then toss for an additional minute, remove from heat, and set aside

• DEGLAZE with 1/4 stock, then add sauce mixture and corn starch slurry, stir to combine, and remove from heat

• WIPE down the wok, reheat, add an additional 4 tbsp of peanut oil and long yao

• ADD the broccoli and saute for 2 minutes

• SHIFT the broccoli to one side, add an additional 1 tbsp of peanut oil, then add the garlic and ginger and saute until fragrant for about 10 seconds

• TOSS to combine, then add the broccoli and sauce back to the wok and toss again

• FINISH with sesame seeds

RECIPE:

https://woocancook.com/ginger-chicken-broccoli

INGREDIENTS

• 4 cloves garlic

• 1 inch (about 1 tbsp) ginger

• 3 green onions

• 2 medium chicken thighs

• 1 head broccoli

• corn starch slurry (2 tbsp corn starch dissolved in water)

• peanut oil

INGREDIENTS (marinade)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 1/2 tsp white pepper

• 1/2 tsp corn starch

INGREDIENTS (sauce)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 1 tbsp shaoxing wine

• 1 tbsp rice vinegar

• 2 tbsp hoisin sauce

• 1 tbsp doubanjiang

PREP

• CRUSH and mince the garlic, set aside

• FINE MINCE the ginger, set aside

• SEPARATE the whites and greens of the green onions, then slice thinly, set aside

• SLICE the chicken into half inch pieces, then combine with marinade ingredients and let marinate for 30 minutes

• COMBINE all sauce ingredients, set aside

ON THE STOVE (steamed version)

• SLICE the broccoli into short and wide florets, set aside

• HEAT a wok as hot as possible, then add 2 tbsp peanut oil and long yao

• ADD the broccoli and saute for 1-2 minutes

• ADD 1/4 cup water, cover, and steam for 3-5 minutes until fork tender, then remove, reheat, add an additional 4 tbsp peanut oil and long yao

• ADD the chicken to the wok evenly across the wok surface, then sear for 2.5 minutes undisturbed

• TOSS the wok and tilt toward the open flame to ignite for wok hei, then remove

• DEGLAZE the remaining fond with the sauce mixture plus 1/4 cup water, then let reduce for 1-2 minutes, and remove

• REHEAT the wok as hot as possible, add an additional 4 tbsp peanut oil and long yao

• ADD the garlic, ginger, and whites of the green onions, then saute for 15 seconds until fragrant

• ADD the chicken, broccoli, and sauce back to the wok, and toss to combine

• ADD the corn starch slurry to the wok and toss until a thick sauce forms

• FINISH with reserved greens of green onions

ON THE STOVE (flash fried version)

• SLICE the broccoli into long/thin spears, set aside

• HEAT a wok as hot as possible, then add 4 tbsp peanut oil and long yao

• ADD the chicken to the wok evenly across the wok surface, then sear for 2.5 minutes undisturbed

• TOSS the wok and tilt toward the open flame to ignite for wok hei

• SHIFT the chicken to one side of the wok, then add the garlic, ginger and whites of green onions, making contact with the wok surface

• SAUTE for 15 seconds until fragrant, then toss to combine and remove

• REHEAT the wok as hot as possible, add an additional 4 tbsp peanut oil and long yao

• ADD the broccoli and saute for 1-2 minutes

• ADD the chicken and sauce back to the wok, and toss to combine

• ADD the corn starch slurry to the wok and toss until a thick sauce forms

• FINISH with reserved greens of green onions