Saturday, February 6, 2010

braised bok choy

Servings: 4

1/4 cup chicken broth
1 teaspoon cornstarch
1/4 teaspoon salt
Pinch each white sugar and black pepper
2 tablespoons vegetable oil
1 clove garlic, thinly sliced
1 lb baby bok choy, left whole and halved lengthwise
1 teaspoon sesame oil
1/2 teaspoon sesame seeds

In small bowl, whisk together chicken broth, cornstarch, salt, sugar and pepper; set aside.

In wok or large skillet, heat oil over medium-high heat; stir-fry garlic for 5 seconds. Add bok choy; stir-fry until bright green, about 2 minutes. Cover and steam, stirring occasionally, until stalks are tender-crisp, 4 to 8 minutes.

Stir in cornstarch mixture and bring to boil; reduce heat and simmer, uncovered, until nearly no liquid remains, about 2 minutes. Transfer to plate; drizzle with sesame oil. Sprinkle with sesame seeds.

chipotle crusted pork tenderloin

serves 4-6

1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons chipotle chile powder
(I used 1 tablespoon good ole' grocery store chili powder to rave reviews)
1 1/2 teaspoons kosher salt
3 tablespoons brown sugar
2 (3/4 pound) pork tenderloins

Pre-heat oven to 375 degrees
In a small bowl combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloin on a foil lined baking sheet and sprinkle spice mixture over the pork. Rub it in with your hands covering all the pork.
Allow to sit for 10 minutes maximum OR place in fridge if you wish to leave it longer.
Place pork in oven and bake for 20-30 minutes or till it reaches an internal temp of 155 degrees.Loosely cover with foil and allow to rest several minutes before slicing.

roasted fingerling potatoes

The benefit to using this type of potato is that they make it very easy to get even sizes. This makes cooking time more predictable. You could however use any type of potato you have. These just look, well, dare I say pretty!

serves 2-4 depending on how hungry everyone is :)

8 white or red fingerling potatoes, quartered
1 teaspoon kosher salt (use less if table salt is your preference)
1/4 teaspoon red pepper flakes
pinch of garlic powder
1 teaspoon black pepper
2 tablespoons parmesan cheese (save 1 tablespoon to sprinkle on top after cooking)
1 green onion chopped (save 1/2 to sprinkle on top after cooking)
1 tablespoon olive oil

Preheat the oven to 400 Degrees.
Wash, slice potatoes and pat dry. Toss the potatoes in a large bowl and coat with all the ingredients.
(reserving half the cheese and green onions for the end )
Place on baking sheet of your choice.I like to use a non-stick cookie sheet
Bake for 25-30 minutes until golden brown. Turn potatoes after 15 minutes to ensure even browning.
Place into serving bowl and sprinkle on reserved cheese and green onions.

Sunday, January 31, 2010

Dutch Butter Cake

This is the easiest and quickest way to satisfy a sweet craving.

Dutch Butter Cake

Turn on oven to 350.

1 egg with 1 cup of white sugar.
Mix well with wooden spoon or spatula.

        Add in 1/2 cup of softened butter.

Mix well
Add in 1 Tbsp of milk
dash of salt and
1 cup of all-purpose flour

Pour batter into a well greased 8 inch round pan. 

Sprinkle 1/4 cup milk chocolate chips on top.

Bake in pre-heated oven for 35 minutes or till lightly browned and set.