Archive for the ‘recipes’ Category
Asian Chicken Sandwich
Sometimes, you just need an excuse to have a party.
A potluck, if you will, although with these guys, “potluck” usually means Allison cooks, and they bring drinks and chips (and fried rice?).
Someone brought fried rice
But I don’t care, because I really, really wanted an excuse to make these sandwiches.
I mean, just take a look at the photo Jen posted on Fridgg. That sandwich, in my face, ASAP please.
Deep fried katsu chicken, a tangy asian cabbage slaw, sweet-sour cucumber quick pickles, and spicy mayo. Jen is a genius – this is 100% a recipe for success.
Also really awesome, you can easily adapt this to be vegetarian-friendly by preparing a portobello mushroom in the same way you would the chicken. That idea turned out so well, the non-vegetarians wanted to eat some of the portobello sandwiches too!
… and now I want another excuse to make these, because all of a sudden I’m craving them like crazy.
Visit Use real butter for the recipe!
Me, prepping a sandwich
Egg and mushroom wonton
One of Son’s favorite foods is wonton soup. He always requests it, but up until now I’ve never made it. (*tsk tsk* – bad girlfriend!)
Egg and mushroom wonton
When he saw this post on Fridgg from Cindy of Mijo Recipes, he immediately sent me the link, with a side of puppy dog eyes.
Okay, okay, I’ll make those wontons for you. Stop looking at me with those eyes. No, seriously, stop it!
Eggs and green onions
A couple of weeks later, when I had a few free hours (I haven’t been cooking much lately, if you couldn’t already tell from the lack of posts), I made him his wontons.
And was amazed (amazed!) at how ridiculously easy it was to make.
You just cook the filling (easy as making scrambled eggs), fill the wontons (I thought I was totally going to botch the wrapping part, but it was actually pretty easy!), and boil them. Like I said, easy!
Egg and mushroom wontons
Let’s just say I have no excuse not to make these again – not only were they crazy easy to make, but they were delicious, too!
And you know it’s a good recipe when my mom, who happened to stop by when I was cooking, told me, “So next time I’m sick, you’ll make this for me, right?”
Yep, I’ll definitely be making these again.
With just a little Sriracha sauce
You can find the recipe here: Chinese Dumplings with Mushrooms and Eggs. I stuck to the recipe almost exactly, and boiled them in chicken stock.
Wondering exactly how to form the wontons? Check out the short insta-video I made!
Spicy Sausages with Red Lentil Mash
Son has never been one to spend a lot of time looking at food blogs. But ever since we launched Fridgg, he looks at the photos our users submit and the blog posts they link to every single day.
So it’s become a much more common occurrence in our household where he’ll send me a link to a Fridgg photo or blog post and say, “this sounds good, can you make it sometime soon?”
Such was the case when he saw Abbe’s photo of her Slow Cooker Spicy Sausages with Red Lentil Mash. Instant begging.
Spicy Sausages with Red Lentil Mash
It turned out so very well. It’s a hearty, filling dish, definitely one I’ll be making again as the weather cools down. There’s something very crave-worthy about it – I made it over a month ago, and just writing about it is making me salivate!
Check out Abbe’s post for the original recipe.
I only made a few changes – I used Chicken and Apple sausages (the ones that Costco sells), and I’m not sure what hot chicken stock is so I just used normal chicken stock. Also, I don’t have a slow cooker, so I just cooked it in the oven at 325°F for 1 hour 15 minutes (I used these instructions to convert the slow cooker time to the amount of time in the oven.)
Next time I make it, I will probably double all the ingredients except for the sausage – it was so good, I wanted more!
Double peanut butter cookies
My mother is adorable.
So I’ll tell you a secret: for a couple of months now, the person writing all the tweets, Facebook posts, and Google Plus posts for Fridgg has been my mother. She gets to make a little extra pocket change, and I get an easy but time-consuming task taken off my hands, so I can spend my time doing other things – like developing new features for Fridgg! Woo!
(All together now: “Hi, Allison’s mom!”)
And let me tell you, she has gotten really into this whole Fridgg thing. “Such and such food holiday is coming up! Here, I found this recipe for you, you should totally make that and post it on Fridgg!” Or, “Hey, I made these cookies, here’s the recipe so Son can take pictures and you can post them on Fridgg.”
I love my mom.
So these cookies are something that she used to make a reeeeeeeaaaally long time ago, when I was a kid. It’s been ages since she made them, but my goodness, I certainly remembered them once I took a bite!
We’re not entirely sure where the recipe came from – my mom says it probably came from an LA-base newspaper (either the LA Times or the Daily Breeze), but we’re not sure who came up with the recipe.
(My mom was agonizing about not being able to properly attribute the recipe – I’m telling you, we’ll make a food blogger out of her yet!)
If you love peanut butter or ordinary peanut butter cookies as much as I do, you’ll love these cookies. They’ve got all the best part of a normal peanut butter cookie, with the addition of a creamy peanut butter filling!
Peanut butter cookies filled with peanut butter!
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup shortening
- about 3/4 – 1 cup peanut butter, divided
- 1/4 cup corn syrup
- 1 tbsp milk
- Preheat oven to 350°F. Grease a cookie sheet or line with parchment paper.
- Combine flour, sugar, baking soda, salt, shortening, and 1/2 cup peanut butter. Mix together until it resembles coarse meal. Then add corn syrup and milk. Form into long roll about 2 inches in diameter and wrap in wax paper. Chill dough until firm.
- Cut dough into 1/4-inch thick slices. Place half of dough slices, about 2 inches apart, on ungreased baking sheet. Dab the center of each slice with 1/2 tsp peanut butter. Top with another slice of dough. Seal 2 slices with the prongs of a fork. Bake about 12 minutes or until done.
- Makes about 2 dozen cookies. Enjoy with a nice big glass of ice-cold milk!
As you may be able to tell from the fact that I happily ate curry udon on both of my two trips to Japan, I love curry udon.
It’s been half a year since our last trip (not that you would know it from the fact that I still haven’t finished posting about this year’s trip…), and of course I’m craving all the things that we ate there. Onigiri, ramen, takoyaki… and curry udon.
Shirley from Lovely Lanvin posted a recipe for curry udon on the day we got back from our trip to Japan. I think the woman’s psychic. I’ve been wanting to make it ever since then, so when we had an especially cold December and I wanted comfort food, I finally decided to make her recipe.
I made a couple of small changes, just based on what I happened to have in my kitchen at the time. No mushrooms (didn’t have time to run to the Japanese supermarket to buy them) and I used the vegetarian dashi from the Tsukimi udon recipe that we recently talked about and posted on my Miso Hungry Podcast.
The end result? Honest to goodness, this was the most delicious thing that has come out of my kitchen in a very long time. (And I’ve made some pretty delicious things, like the apple cheddar latkes and especially the scalloped potato gratin with three types of potatoes – and bacon!, so that’s saying something!)
This will definitely be happening again in my kitchen on a regular basis, and I highly recommend you try it out too!
Head over to Lovely Lanvin for the curry udon recipe!