Sloppy Joes a la Yum-o

 Sloppy Joes

Recipe source: Americas Test Kitchen

1lb ground beef add to bowl

In a separate bowl mix

1T water

1/2 tsp baking soda

Add to beef then add

1/2 tsp salt, mix beef 

2T oil in pan, add 1/2 chopped onion and 1/8 tsp baking soda

2 cloves garlic, minced

2 tsp paprika, stir until fragrant

1/4 tsp red pepper flakes

1/8 tsp salt

2 tsp brown sugar

1/4 cup tomato paste

Cook 3-4 min then add beef

Cook until no longer pink. Use a potato masher and mash the meat then add

1\3 c ketchup

1T Worcestershire 

1T red wine vinegar 

1/2 tsp cornstarch and 1 T water mix and stir into meat

The best sourdough bread pudding

 The Best Sourdough Bread Pudding with Vanilla Cream Sauce

Adapted from pantry mama.com

INGREDIENTS

  

• 500 g Sourdough Bread around 6 thick slices
• 30 g Butter melted
• 1/2 cup chopped pecans cooked in butter
• 1/2 cup mini chocolate chips
• 300 g Heavy Cream
• 2 cans Evaporated Milk
• 150 g Granulated Sugar
• 50 g Brown Sugar
• 4 Eggs
• 3 g Cinnamon Ground (approx. 1 tsp)
• 5 g Vanilla Extract (approx. 2 tsp)
• 1 pinch Nutmeg optional (approx. ¼ tsp)

Vanilla Cream Sauce

1 cup granulated sugar

1 cup heavy cream

1/2 cup butter ( 1 stick)

2 tsp vanilla

INSTRUCTIONS

 

• Preheat the oven to 175C (350F)
• Tear the sourdough bread into chunks. Be as rustic as you like with this!
• Sprinkle over the pecans and chocolate chips if you are using them.
• Add all the other ingredients to a batter jug or small mixing bowl. Beat them until they are well combined and form a creamy custard mixture. You can use a whisk or fork for this step (or you can use a stand mixer if you don't want to do it by hand).
• Pour the custard mixture over the torn up sourdough bread. Push the bread down if you need to to ensure that it's all coated in the custard mixture.
• Place the sourdough bread pudding into the oven (middle shelf is best so it's not too close to the top of the oven) and bake for around 45 minutes to 1 hour or until the custard is baked and the top is golden (see notes).
  For the sauce:In a saucepan, combine butter, sugar and cream. Cook over medium heat until butter is melted and it begins boiling. Stir frequently and boil 3-5 minutes. Remove from heat and add vanilla 

Orange Chicken

 Panda Orange Chicken… But Better

Source: joshuaweissman.com

INGREDIENTS:

Chicken Dredge:

• 1.5# Chicken thighs

• 1 egg

• Salt

• Msg

• 1 cup (140g) corn starch

• 1/2 cup (75g) all purpose flour

Sauce:

• 3/4 cup (170g) sugar

• 3/4 cup (180ml) White vinegar

• 1/3 cup plus 1 tbsp (90ml) double fermented Soy sauce (regular is fine too)

• 1/4 cup (60ml) water plus

• Zest and juice of 1 orange

• Splash saixing wine

• Splash chinkian vinegar

• 1 Tbsp (10g) Corn starch plus 1 tbsp water

• 4 cloves garlic, grated

• 2 inch knob ginger, grated

• 1-2 Red fresno chilies, finely minced

INSTRUCTIONS:

Sauce Method:

1. In a medium saucepan, combine sugar, white vinegar, soy sauce, water, and zest and juice of an orange. Whisk together and bring to a boil over high heat.

2. Reduce to medium heat once boiling and let simmer while optionally adding saixing wine and chinkian vinegar. Simmer for 8-10 minutes.

3. Separately mix together cornstarch and water then whisk into the hot sauce for an additional minute or thickened.

4. Immediately add grated garlic and ginger, and finely minced fresno chilies. Whisk and let steep.

Chicken Method:

1. Cut the chicken into bite sized pieces and lightly season with salt.

2. In a medium size bowl, whisk together cornstarch and all-purpose flour.

3. In a separate bowl, whisk together the eggs with a splash of water.

4. Toss the chicken pieces into the flour mixture then egg mixture, and then back into the flour mixture. Place to the side and rinse and repeat.

5. Fill a heavy bottom pot with frying oil 2-3” high and heat to 375F.

6. Fry chicken in batches for 3-5 minutes and cool on a wire rack.

7. Toss chicken and the sauce in a bowl until fully coated.

8. Serve topped with green onions and sliced fresh fresno chili

Best waffles

 Waffles de la yum yum

Source: Martha Stewart

Ingredients

• 1 cup all-purpose flour, spooned and leveled

• 2 tablespoons sugar

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 1 cup milk

• 2 large eggs

• 4 tablespoons (½ stick) unsalted butter, melted

• Maple syrup and butter, as desired, for serving

  Mix dry ingredients and wet ingredients separately then combine 

Lemony Lemon Bars

Lemony Lemon Bars

recipe source: America’s Test Kitchen

Crust:

1 cup AP flour

1/4 cup sugar

1/2 tsp salt

Stir until combined then add

8 Tbsp melted butter, unsalted 

Mix well and pat evenly in a foil lined 8x8 pan. Bake at 350 for 19-24 minutes, until deep golden brown

Filling:

2/3 cup lemon juice

2 tsp lemon zest

2 tsp cream of tartar

Mix, set aside

In a separate bowl, add

1 cup of sugar

2 Tbsp flour

1/4 tsp salt 

3 eggs

3 egg yolks

Mix well add lemon juice 

Pour into medium saucepan and heat over medium low heat until it reaches 160 degrees. 5-8 minutes.

Add

4 T butter cubed

Mix until butter is melted. Strain curd and then pour into crust. Bake at 350 until set. 8-12 minutes.

Sourdough Waffles

 

Sourdough Waffles

For my sourdough people - foolproof way to use sourdough discard! So delicious!

Course: Breakfast

 

Prep Time: 10 minutes

Cook Time: 10 minutes

Refrigeration: 8 hours

Recipe Source: ambers kitchen cooks.com

Ingredients

Overnight Sponge

• 2 cups whole wheat or white flour
• 2 cups milk (or milk substitute)
• 1 cup natural yeast starter (discard or active)
• 3 T coconut sugar

In the morning, add: 

• 1/4 cup butter, melted
• 1 egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• 3/4 tsp salt

Instructions

• Combine overnight sponge ingredients. Mix well and let sit overnight. (I choose to let the milk sit at room temperature overnight to help it ferment. If you are uncomfortable with that, feel free to refrigerate it overnight.)
• In the morning, add the remaining ingredients, mix well, and cook your waffles on a waffle iron.
• The batter can be stored in the fridge for up to 3 days. 

Nathan's gooey meat sandwich

 ingredients: 

smoked roast sliced thin. (Warmed)

2 slices of bread for each serving. 

1/3 cup miracle whip

1/8 cup tamed jalapeños 

1/8 tsp minced garlic

Directions 

Mix mayo, jalapeño and garlic in a bowl. Butter one side of each slice of bread. Spread mayo mixture on other side of bread. place one slice of bread on grill butter side down, sprinkle with mozzarella then thinly sliced meat, add more mozzarella and then the final piece of bread, butter side up. Grill on both sides until golden brown and gooey.