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Category: Recipes

  • Chocolate Chip Orange Scones

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    Chocolate Chip Orange Scones

    Recipe by ScottyBoy

    Chocolate and Orange – A Classic Combination

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    Ingredients

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    • 2 cups all-purpose flour
    • 1/3 cup granulated sugar
    • 2 tsp. baking powder
    • 1/2 tsp. salt
    • 1/2 cup butter, chilled
    • 2 large eggs
    • 1/4 cup orange juice
    • 1 tsp. vanilla extract
    • 1/2 tsp. grated orange rind
    • 3/4 cup semisweet chocolate chips

    Instructions

    1. Preheat oven to 425 F
    2. Butter a 9-inch pie tin and lightly flour
    3. Sift together flour, sugar, baking powder and salt in large mixing bowl.
    4. Cut the butter into chunks into the flour mixture with two knives or pastry cutter until they are pea-sized. It’s important the butter is cold when you do this.
    5. In a small bowl stir together the orange juice, grated orange rind, vanilla and eggs.
    6. Add egg mixture to flour mixture and stir to combine with a strong large spoon.
    7. Knead the chocolate chips into the dough.
    8. Shape the dough into a 9-inch circle and place in pie pan.
    9. Cut the dough into 8 even wedges.
    10. Bake for 20 to 25 minutes until the center is firm.

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  • Chicken Pad Thai

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    Chicken Pad Thai

    Recipe by ScottyBoy

    This will taste like restaurant Pad Thai – from RecipeTinEats.com

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    Ingredients

    Scale

    125 g / 4oz Pad Thai dried rice sticks

    Sauce:

    • 1 1/2 tbsp tamarind puree (note 1)
    • 3 tbsp (packed) brown sugar
    • 2 tbsp fish sauce
    • 1 1/2 tbsp oyster sauce

     

    Stir Fry:

    • 2 – 3 tbsp vegetable or canola oil
    • 1/2 onion , sliced (brown, yellow)
    • 2 garlic cloves , finely chopped
    • 150 g/5oz chicken breast (or thigh) , thinly sliced
    • 2 eggs , lightly whisked
    • 1 1/2 cups of beansprouts
    • 1/2 cup firm tofu, cut into 3cm / 1 1/4″ batons
    • 1/4 cup garlic chives , cut into 3cm / 1 1/4″ pieces (note 2)
    • 1/4 cup finely chopped peanuts

     

    For serving:

    • Lime wedges (essential)
    • Ground chili or cayenne pepper (optional)
    • More beansprouts

    Instructions

    1. Prepare the noodles.
    2. Mix the sauce in a small bowl.
    3. Saute the onion and garlic for 30 seconds, then add chicken. Cook until mostly done.
    4. Push the ingredients to one half of the pan. Scramble the eggs in the other half, then mix together.
    5. Add bean sprouts, tofu, noodles and then the sauce. Toss gently until sauce is absorbed in the noodles.
    6. Add the garlic chives and half the peanuts, toss quickly, then remove from heat.
    7. Serve with peanuts, more bean sprouts and lime wedges on the side.

    Notes

    1. Don’t use tamarind concentrate. A better substitute is ketchup!
    2. Substitute fresh chives or scallions.

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  • Roasted Butternut Squash

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    Roasted Butternut Squash

    Recipe by ejnew_3cpe0b

    Adapted from a recipe by Nisha Vora

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    Ingredients

    Scale
    • 1 1/2 lb. Butternut Squash
    • 2 tsp. Avocado Oil
    • 2 tsp. Maple Syrup
    • 3/4 tsp. Cumin
    • 3/4 tsp. Coriander
    • 1/4 tsp. Chipotle Chili Flakes
    • 3/4 tsp. Salt

     

    Instructions

    1. Preheat oven to 425 degrees. Cover one rimmed sheet pan with parchment paper.
    2. Mix oil and syrup, then pour into a gallon zip lock bag.
    3. Mix spices , then add to zip lock bag.
    4. Scrub the squash well, you will be eating the rind.
    5. Cut the squash crosswise between the neck and body.
    6. Cut the body in half and scoop out the seeds.
    7. Cut the neck into slices the long way – 1/2 to 3/4 inches thick.
    8. Cut the body into slices 1/2 to 3/4 inches thick.
    9. Add squash to baggie and coat the squash uniformly.
    10. Place squash slices on baking sheet with optimal spacing for roasting.
    11. Roast for 20-25 minutes or until nicely browned (no need to flip).

    Notes

    Two things are important for roasting vegetables:

    • Cut or slice to a consistent thickness for a uniform doneness
    • Choose the right thickness for optimal crispness on the outside and doneness on the inside

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  • Meatballs

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    Meatballs

    Recipe by ejnew_3cpe0b

    This recipe is so good I bought a meatball rack to cook them in.

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    Ingredients

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    • 1 lb. Beef, ground
    • 2 cloves Garlic, minced
    • 1 Egg
    • 1/2 cup Romano or Parmesan cheese , grated
    • 1/2 tsp. Salt
    • 1/2 tsp. Pepper
    • 1 cup Bread crumbs
    • 2/3 cups warm Water

    Instructions

    1. Mix together all ingredients except bread crumbs and water (it is easiest to mix by hand).
    2. Mix in bread crumbs.
    3. Mix in water and let set for ten minutes for the bread crumbs to absorb water.
    4. Bake in the oven at 375 degrees. The baking time varies depending on the size of the meatballs. For a dozen meatballs bake for 20 minutes. Then throw them in the sauce if there’s time.

    Notes

    Serve with Marinara Sauce

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  • Chicken Chow Mein

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    Chicken Chow Mein

    Recipe by ejnew_3cpe0b

    You can use the bean sprouts as a substitute for chow mein noodles or rice. Or just enjoy the extra crunch.

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    Ingredients

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    • Two chicken breasts, diced or shredded
    • Two stalks celery, sliced
    • One onion, minced
    • 1 cup bean sprouts
    • Two cloves garlic, minced
    • Two tbl oyster sauce
    • Three tbl soy sauce
    • Two tbl cornstarch
    • One cup chicken stock
    • 1/4 tsp White pepper for serving

    Instructions

    1. Saute the vegetables in oil until onions are clear, remove from pan and set aside. Cook chicken until nearly done, add garlic and cook another minute or two.
    2. Add soy sauce and oyster sauce to chicken. Add a few tablespoons of chicken stock to cornstarch and the rest to the chicken. Shake up the cornstarch mixture in a water-tight container, then slowly whisk in to chicken. Adjust sauce to desired thickness, then add vegetables and simmer a few more minutes.
    3. Serve with white rice and chow mein noodles.

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  • Chicken Satay

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    Chicken Satay

    Recipe by ejnew_3cpe0b

    This recipe goes with the Thai Chili Peanut Sauce.

    Try with beef.

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    Ingredients

    Scale
    • 1 pound boneless, skinless chicken breasts cut into 1-inch strips
    • 2 tablespoons low-sodium soy sauce or tamari for gluten free
    • 1/2 tablespoon fish sauce or additional 1/2 tablespoon soy sauce
    • 2 tablespoons freshly squeezed lime juice from 2 small, juicy limes
    • 1 tablespoon agave nectar
    • 1 tablespoon Sriracha sauce
    • 2 teaspoons ground ginger
    • 2 cloves garlic minced

    Instructions

    1. In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
    2. When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.
    3. Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

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  • Red Lentils

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    Red Lentils

    Recipe by ejnew_3cpe0b

    Serve red lentils as a side dish or add meat for a tasty entree.

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    Ingredients

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    • 1 1/2 cups diced Onion
    • 1/4 cup dice Jalapeno
    • 1 tbsp. minced Garlic
    • 1 tsp. minced Ginger
    • 1 cup Red Lentils
    • 2 cups Water
    • 15 oz. diced Tomatoes in juice
    • 1 tsp. Salt
    • 1/2 tsp. Cumin Seeds
    • 1/2 tsp. Mustard Seeds
    • 1/2 tsp. Turmeric
    • 1/2 tsp. Paprika

    Instructions

    1. Saute onion until soft, then add jalapeno, garlic and ginger for another minute or two.
    2. Add lentils, water, tomatoes with juice and salt. Bring to a boil, then simmer until lentils are soft, 30-40 minutes.
    3. Mash or puree lentil mixture, then keep warm.
    4. Heat a small saute pan on medium-high, add oil, then heat cumin and mustard seeds for 15 seconds. Add turmeric and paprika for another 30 seconds. Add spices to lentil, warm mixture and serve.

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