Year: 2020

Flax Granola

Published by Joanne

This past Monday I made a batch of granola because #mealprep. Just kidding, I get bored too easily to do mealprep. But, due to my new job I’ve been waking up at 5am for a couple of days and I need something fast to eat that’s also nourishing. Also something that I can pop into a baggy and keep in my bag for hangry pangs. Lo and behold the flax granola. What you’ll need: 🥣 2 cups of rolled oats 2 cups of golden flax seeds 1/2 cup pine nuts (or pumpkin seeds if you have a nut allergy) 1/4 sesame seeds 1/4 cup chia seeds 1/4 cup poppy seeds 1 tablespoon kosher salt 1 pinch of chili powder 2 tablespoons extra virgin olive oil 1 1/2 cups of honey Method: 🥄 Preheat the oven to 300°F/148°C. In a large bowl, mix all of the ingredients until the honey is spread all over and the consistency is not sticky. In a parchment lined baking tray, add the mixture and bake for about 15-20 minutes, until …

Roasted sesame chicken thighs with carrots

Published by Joanne

For the past couple of months, I’ve been kind of obsessed with chicken thighs. They pack so much flavor. And in all honesty, they’re the best cut of the chicken, hands down. I’ll argue that until my end days.  This recipe is originally from bonappetitte mag, I did some minor adjustments.  What you’ll need: 🍗6 skin-on, bone-in chicken thighs (about 2 pounds total)Kosher salt2 tablespoons sesame oil, preferably toasted, divided1 pound medium carrots, peeled 2 tablespoons soy sauce2 tablespoons Sriracha2 tablespoons of mirin3 tablespoons of grated gingerMethod:Preheat oven to 218°C/425°F. Heat a dry cast iron skillet on medium heat. Take the chickens and pat them dry with paper towels. Season them all over with salt and pepper then gently rub all over them 1 tablespoon of sesame oil.  Remember the heated cast iron skillet? Transfer thighs skin side down to skillet and cook until enough fat is rendered to cover the bottom of the skillet, about 5 minutes. Carefully lift up thighs to allow hot fat to run underneath. be gentle. Cook thighs until the meat is opaque all around the …

Chickpea Shakshuka

Published by Joanne

Chickpea Shakshuka is a recipe I make a lot. It was delicious.  What you’ll need: 🔪 3 eggs, the fresher the better 200 gr of canned tomatoes (crushed, no condiments) 1/2 cup red bell pepper, diced 1/2 cup r white onion, diced 1 cup chickpeas 2-3 garlic cloves, minced 1 teaspoon of cayenne pepper (optional, if you like spice!) 2 teaspoons of cumin 1 teaspoon of sweet paprika salt & pepper to taste 2 tablespoons of parsley, chopped bread, to garnish Method: 🍅 In a large pan (if you have a cast iron skillet, use that!) at medium heat add olive oil, followed by the peppers, onion, garlic, salt, pepper, and cayenne pepper. Then add the sweet paprika and cumin. Cook at medium heat this for about 15 minutes or until the onion and peppers are very soft. Add the chickpeas and stir. Add the canned tomatoes and squish them around with the mixture.   Let the sauce simmer for 10 minutes, then add the eggs and cover them. Cook for 6 minutes, remove from the heat and top it with …

Double Chocolate Cookie

Published by Joanne

I did a vegan. Which is not often for me in baking. However, these cookies are great. And you should make them. I ate like 10 of them at once. Make these double chocolate vegan cookies and enjoy them over coffee or tea! For breakfast or an afternoon snack. What you’ll need: 🔪 1 cup all-purpose flour 1/4 cocoa powder 1/2 tsp baking soda 1/4 tsp non-iodized salt 1/4 cup sugar (white) 1/4 cup brown sugar  1/3 cup chocolate chips 4 tbsp milk of choice, I used Almond 2 tbsp olive oil 1/4 tsp pure vanilla extract 1/4 tsp almond extract Method: 🍪 In a large bowl combine all dry ingredients with a whisk. Then stir in all the wet ingredients to form a manageable dough. If it’s too dry add another tablespoon of milk. Form a big ball and refrigerate for at least 2 hours until the dough is very cold.  Once the dough is chilled, preheat oven to 162C / 325F.  Form dough balls, and place on a greased baking tray. Bake for 13 minutes on …

Upside Down Citrus Cake

Published by Joanne

This is what happens when you have a bunch of citrus fruit and you’re not sure what to do with them. Recipe adapted from Bon Appetite.  What you’ll need: 🥮 1 Tablespoon of butter ⅓ cup white sugar 1 orange, peeled, thinly sliced, no seeds. 1 blood orange, peeled, thinly sliced, no seeds  2½ cups all-purpose flour ¾ cup plus 2 tablespoons granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda ¾ teaspoon kosher salt 2 large eggs 1 large egg yolk 1½ cups yogurt ¾ cup (1½ sticks) unsalted butter, melted, slightly cooled 1 teaspoon finely grated blood orange zest 2 tablespoons fresh blood orange juice Method: 🥄Preheat oven to 350°/176°. Coat a 10″ cake pan with 1 tablespoon of butter. Scatter the white sugar evenly in pan. Place orange slices on top. Whisk flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Add eggs, egg yolk, yogurt, butter, and blood orange zest and juice; mix until no dry spots remain (a few lumps are okay; do not overmix). Pour batter …

Cornbread

Published by Joanne

I’ve officially been in Houston for a year now. To seldom-celebrate that, I finally made cornbread. For all of y’all who aren’t familiar with the Lonestar state: here, cornbread is life. And it’s really delicious. Have it for breakfast, a snack, or dessert.  Ingredients:  1 cup all-purpose flour (unbleached) 1 cup yellow cornmeal (use the purest you can find) 2/3 cup granulated sugar 1 teaspoon salt 3 1/2 teaspoons baking powder 1/3 cup olive oil 1 large egg 1 cup milk  Method:Combine medium grind cornmeal and milk in a large bowl and let sit for 15-20 minutes. Meanwhile, preheat oven to 375°F. Add butter to a 8×8-inch baking pan and set aside. Mix your dry ingredients together: flour, sugar, baking powder, baking soda, and salt. Add to the cornmeal mixture along with the eggs and melted butter. Mix until thoroughly combined. Transfer to the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 25 – 30 minutes. Let cool slightly before serving. top with butter and/or honey!

spicy garaetteok (Korean rice cakes) al pesto

Published by Joanne

Spicy garaetteok al pesto is something that randomly came to my mind. For the past couple of days, I’ve been obsessed with the Korean dish Tteokbokki. I’m simply obsessed with the chewy consistency of rice cakes. If you don’t know about Tteokbokki, it’s a dish that’s made of long, cylinder-shaped rice cakes (garaetteok) stir-fried in a spicy sauce like gochujang for example. I could watch Maangchi make them all day. What’s so good about this dish? The chewy consistency reminds me of gnocchi. And if you fry it ever so slightly, it has a crispy texture on the outside and soft, chewy texture on the inside. Pesto itself is delicious and paired with the garaetteok (rice cakes) is like having a gluten-free version of gnocchi, in a way.