Tuesday, September 11, 2012

Week 30: Easy One Pan Rice Stick Noodles

Make these if you're having a million people over for dinner. It makes a TON of noodles. 

Easy One Pan Rice Stick Noodles
from FussFree Cooking

Cooking Oil
2-3 shallots, thinly sliced
3 cloves of garlic
2 tablespoons light soy sauce
4 cups water, boiling
2 tablespoons kecap manis
1/2 teaspoon sesame oil
salt to taste
dash of white pepper
454 g dried rice stick noodles (Pandaroo brand, if possible)
150 g/5 ounces bean sprouts

Add about 4 tbsps of cooking oil and sliced shallots in a large pan and saute over low-medium heat until golden brown. Transfer the crispy onion and excess oil to a flat bowl and set aside.

With some of the shallot oil remaining in the pan, saute garlic over low heat until aromatic.

Add soy sauce and allow it to sizzle for about 5 seconds in the pan. 

Then add 4 cups of boiling water, salt, sesame oil, white pepper and kecap manis. Stir to combine and wait until the “broth” starts to boil.

When the broth is bubbling, add the dried rice stick noodles.

Using a tong, toss the noodles around in the broth until all are absorb evenly.

When the noodles are almost cooked, add bean sprouts and toss evenly with the noodles.

Sprinkle with crispy shallots before serving.

Week 29: White Chocolate Macadamia Nut Cookies (for Matt)

Is this not the most beautiful thing you've ever seen? I mean, seriously. She's a beaut. The red microwave that was left here was very quickly moved to another spot so I could put my lovely red mixer in a place of honor. The only counter in my kitchen now holds my gorgeous 5 quart red mixer. All of this because I moved into my very own little apartment. My parents gave me this as a house-warming present.

I've never made these before and they aren't my very favorite cookie. However, they are someone's favorite cookie and that someone got a brand new job. So of course, I baked cookies. :)

White Chocolate Macadamia Nut Cookies

2 cups all purpose flour
1 egg
1 egg yolk
3/4 cup unsalted butter, softened
1 1/2 cup sugar
1/2 teaspoon baking soda
pinch of salt
1 tablespoon vanilla
1 cup macadamia nuts
1 cup white chocolate chips

In a bowl, mix the flour with salt and baking soda.

In a separate bowl, whisk the egg, egg yolk, sugar and butter until they are mixed properly. Add vanilla extract and whisk again for a couple of minutes.

Pour the flour mix into the egg mix. Add the macadamia nuts and white chocolate chips. Mix with a rubber spatula. 

Pre-heat the oven to 325 and line a baking sheet with parchment paper. Using a spoon, drop a ball of the dough onto the baking sheet. Wet your hands and press the dough to flatten it a litt.e

Bake for 15 minutes or until the edges are light brown in color. The middles should not look completely cooked.

Take the cookies out of the oven and let them sit on the pan for 5 minutes before putting on a cooking rack. 

Week 28: Crock Pot Hawaiian BBQ Chicken

Crockpot Hawaiian BBQ Chicken
4-6 Boneless Chicken Breasts, can still be frozen
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce
1 20 oz. can Pineapple Chunks, drained

Spray the inside of your crock pot with cooking spray for an easy cleanup.

Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top. 

Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

*In the last 20-30 minutes, throw in some veggies too. Green pepper and onion would be good.

Week 27: 3 Layer Upside Down Apple Pecan Breakfast Cake

Trying to catch up, so here is a recipe and a picture.

3 Layer Upside Down Apple Pecan Breakfast Cake

1 cup pecans
2 Granny Smith apples, peeled and chopped
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup butter, melted
1/2 cup sugar and 1 tablespoon, divided
1/3 cup applesauce

Preheat oven to 350 F. Peel and chop the apples. Grease a small casserole dish and spread 1 tablespoon syrup on the bottom of dish. Spread a layer of chopped apples followed by a layer of pecans on the bottom of the dish. Use just less than half of both.

In a large bowl, mix the flour, baking powder, salt and cinnamon. Whisk together. In a small bowl, mix the applesauce, syrup, vanilla and butter. Mix.

Add the wet to the dry and mix well. Spread on a layer of the batter over the apples and pecans. Use half the batter.

Spread a layer of apples and pecans, leaving 2-3 tablespoons of each for the top. Follow this with the rest of the batter. Spread evenly.

Sprinkle with remaining apples and pecans. Sprinkle with cinnamon and bake for 55 minutes. Cool for 15 minutes.

Serves 4-6.