Dan Dan Noodles

Servings: 6

1/3 cup sesame oil

6 cloves garlic, minced

1 tbsp chili flakes

1/2 cup tamari (or soy sauce)

1/4 cup hoisin

1 tbsp honey

2 tbsp rice vinegar

3 tbsp peanut butter or tahini

8 oz Chinese egg noodles or rice noodles

2 1/2 cups chicken broth

2 cups spinach, roughly chopped

1/2 lb ground pork or chicken

2 cups mixed mushrooms, chopped

1 shallot, coarsely chopped

4 stalks green onion, thinly sliced

1. Make chili oil: Heat a large skillet over medium heat. Add sesame oil, garlic, and chili flakes. Cook, stirring occasionally, until garlic is fragrant, about 5 minutes. Remove from heat and transfer oil to glass jar.

2. Combine tamari, hoisin, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl.

3. Cook noodles according to package directions. Drain and set aside.

4. In a large pot, add broth and 1/2 the tamari mixture. Bring to a simmer over medium heat. Stir in spinach and keep warm.

5. In a large skillet, heat sesame oil over medium-high heat. Add ground pork. Season with pepper and cook through, about 5 minutes.

6. Add mushrooms and shallot and cook for 2-3 minutes.

7. Slowly pour in 1/2 the tamari mixture. Bring to a simmer and cook until the sauce coats the meat and it begins to caramelize and get crispy, about 5 minutes.

8. Add 2-4 tbsp of chili oil and remove from heat.

9. Ladle broth into bowls. Add noodles and toss to combine. Spoon meat over noodles. Top with green onion and additional chili oil.

https://www.halfbakedharvest.com/better-than-takeout-dan-dan-noodles/#wprm-recipe-container-83098

Chocolate Cake (Mary's)

Yield: 1 cake

1 Duncan Hines/Betty Crocker dark chocolate cake mix

1 extra egg

1/2 cup sour cream

1. Follow instructions on the back of the box but add extra egg and sour cream.


Mary - email in recipes folder from May 24, 2024

Chocolate Icing (Mary's)

Yield: 2 cups (enough for one cake)

1.5 oz semi sweet chocolate

1/2 cup butter

1 3/4 cup icing sugar

1/4 cup cocoa powder

1 tbsp sour cream

1. Melt chocolate and let cool.

2. Whip butter until softened.

3. Add cocoa powder and icing sugar.

4. Add melted chocolate and sour cream.


Mary - email in recipes folder from May 24, 2024

Lasagna Soup

Yield: 4-6 servings

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 tbsp olive oil

1 tsp oregano

1 tsp basil

1 tsp parsley

1 tsp thyme

1 tsp red pepper flakes

8 cloves garlic, finely chopped

1 lb ground beef (or Italian sausage, or both)

3 tbsp tomato paste

1/2 cup dry red wine

1 can San Marzano tomatoes or 24 oz marinara

6-8 cups beef broth

1 parmesan rind

2 bay leaves

1–2 fresh parsley stems or basil stems

1/2 cup whipping cream

1/2 lbs lasagna noodles, broken into bite-sized pieces

handful of freshly torn basil

salt and pepper, to taste

Ricotta Mixture:

1 cup ricotta

1/2 cup freshly grated Parmesan

1 cup shredded mozzarella

1/4 cup fresh parsley, chopped

pinch of nutmeg

lemon zest

salt and black pepper, to taste

1. In a food processor, pulse onion, carrot, and celery until very fine.

2. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery mixture and cook, stirring often, until the veggies start to soften.

3. Season with salt, pepper, oregano, basil, parsley, thyme, and red pepper flakes.

4. Add the garlic and cook for another 30 seconds.

5. Clear a center in the pot and add the ground beef (and sausage, if using). Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

6. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

7. Add the wine, marinara, broth, parmesan, bay leaves, and herb stems. Bring to a gentle boil.

8. Add in lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.

9. While noodles are cooking, in a medium mixing bowl, combine the ricotta, parmesan, mozzarella, parsley, salt, and pepper. Stir until incorporated.

10. Once your noodles are done, turn off heat. Add whipping cream and fresh basil. Add in a few dollops of the ricotta mixture, saving some for topping. Stir to combine and taste for seasonings.

https://www.instagram.com/reel/DO7C3KykhpC/ https://www.instagram.com/reel/DCNIgRis9MC/?hl=en

Pasta e Fagioli

Yield: 4-6 servings

2 tbsp olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

8 cloves garlic, finely chopped

1 tsp oregano

1 tsp thyme

1 tsp red pepper flakes

salt and pepper, to taste

1 lb ground beef

2 tbsp tomato paste

6 cups beef broth

24 oz marinara

1 can white beans, drained and rinsed

1 bay leaf

1 parmesan rind

1 cup ditalini pasta

2 cups kale leaves, ribs removed, finely chopped

juice from 1/2 lemon

1. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery and cook, stirring often, until the veggies start to soften.

2. Season with salt, pepper, oregano, thyme, and red pepper flakes.

3. Add the garlic and cook for another 30 seconds.

4. Clear a center in the pot and add the ground beef. Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

5. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

6. Add the broth, marinara, beans, bay leaf, and parmesan rind. Stir everything together, bring to a boil, and then lower to a simmer for about 30 minutes, uncovered, stirring occasionally to develop the flavors.

7. After 30 minutes, add the ditalini pasta and cook for 8-10 minutes, until al dente.

8. Add the chopped kale and let cook for another 2 minutes.

9. Stir in fresh lemon juice to taste, adjusting seasoning with more salt and pepper if needed.

https://www.instagram.com/reel/DA7OzhKvxFh/?hl=en

Peanut Chickpea Yam Stew

Yield: 4-6 servings

1 tbsp olive oil

1 medium onion, diced

5 cloves of garlic, finely minced

1 tbsp ginger, grated

1 large sweet potato, peeled and chopped

2 tsp ground cumin

1 tsp chili flakes

6 oz tomato paste

6 cups vegetable stock

3/4 cup creamy peanut butter

1 can chickpeas

5 cups kale, stems removed and chopped

salt and pepper

cilantro, to garnish

1. Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the garlic and ginger. Cook for another minute, until fragrant.
3. Add the sweet potato and cook for a few more minutes.
4. Add the cumin, chili flakes, tomato paste, vegetable broth, peanut butter, and chickpeas. Stir well until the tomato paste and peanut butter have mostly dissolved into the broth.
5. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.

6. Once the sweet potatoes have softened, use a large wooden spoon to mash some of the sweet potatoes against the side of the pot. This is to help thicken the soup.
7. Add the kale and cook for 5 minutes, or until kale is tender.
8. Garnish with cilantro, chopped peanuts, and serve with rice.


https://www.noracooks.com/peanut-soup/#wprm-recipe-container-13357/

Mapo Tofu

Yield: 3-4 services

1 package soft tofu, cut into cubes
3 oz ground pork
2 tbsp fermented soybean (minced)
2 tbsp doubanjian
2 tbsp garlic, grated
1 tbsp ginger, grated
2 tsp white sugar
1 tsp of chili powder
1/2 tsp of ground white pepper
1 cup water
2 tsp cornstarch
1 tbsp of Szechuan peppercorn
green onion and cilantro for garnish

1. Toast 1/2 tbsp of Sichuan peppercorn on low heat for 2 minutes and then finely ground it.
2. Make peppercorn oil: Fry 1/2 tbsp of Sichuan peppercorn with 2 tablespoons of oil on low heat for 4 minutes or until fragrant, and then strain.
3. Heat wok and add peppercorn oil. Add the ground pork and cook it for 1 minute.
4. Turn the heat to low. Add in minced garlic and ginger. Stir until fragrant.
5. Add the fermented soy bean and doubanjiang. Fry for 30 seconds.
6. Add white sugar, chili powder, and white pepper. Combine well.
7. Add water and stir.
8. Add tofu. Turn heat to high. Bring it to a boil and then reduce heat to low. Cover and let cook for 5 minutes.
9. Add the peppercorn powder. Stir gently to not break the tofu.
10. Add the slurry and stir.
11. Garnish with green onion and cilantro and serve with rice.

https://www.youtube.com/watch?v=nzn8Pj4kvF8

Tuesday, December 9, 2025

Rice Paper Dumplings

Yield: 8-10 dumplings

ground pork
3 oz shiitake mushrooms, diced
ginger, grated
garlic, grated
green onion, thinly sliced
8 oz coleslaw mix
1 tbsp tamarai
2 tsp sesame oil
rice paper rounds

1. Preheat a large pan over medium heat.
2. Add one tablespoon of oil.
3. Add pork and saute until cooked through. Remove from heat.
4. Add shiitake mushrooms and saute until they release some moisutre.
5. Add ginger, garlic, green onion, coleslaw mix, tamari, and sesame oil. Saute for a few more minutes, and add pork back to the pan.
6. Set aside to cool to room temperature before wrapping.
7. Dip each rice paper sheet in water for 5-10 seconds. Place on a lightly moistened towel.
8. Place 1 tablespoon of filling in the center of the wrapper. Fold the bottom half up over the filling, then fold in the left and right sides. Roll it up from the bottom to form an envelope shape.
9. Store under a damp cloth or paper towel until ready to cook.
10. Heat a skillet over medium heat. Add oil. Pan-fry the dumplings for 3 minutes per side, until golden brown and crispy.
11. Serve with dumpling dipping sauce.

https://iheartumami.com/rice-paper-dumplings/#wprm-recipe-container-17321

Dumpling Dipping Sauce

Yield: 1/4 cup

2 tbsp tamari

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp sambal oelek or sriracha

sesame seeds

1. Combine all ingredients in a bowl and whisk to combine.


https://iheartumami.com/rice-paper-dumplings/#wprm-recipe-container-17321

Chocolate Tofu Mousse

Yield: 2 servings

2.5 oz dark chocolate

6 oz silken tofu

1-2 tbsp maple syrup

1 tbsp cocoa powder

1/4 tsp salt

1. Melt the chocolate in a double boiler.

2. Combine all ingredients in a blender. Blend until smooth.

3. Refrigerate for at least 30 minutes before serving.

https://thefeedfeed.com/healthylittlecravings/silken-tofu-chocolate-mousse

Shortbread Cookies (from Lisa)

Yield: 30 cookies

1 cup salted butter, softened

1/2 cup sugar

1 egg yolk

1 tsp vanilla

2 cups all-purpose flour

1/4 tsp salt

optional: sparkling, superfine, or granulated sugar, for sprinkling

1. Preheat the oven to 350F. Line two baking sheets with parchment paper.

2. In a large bowl, stir butter until it is the texture of mayonnaise.

3. Add the sugar and stir to combine.

4. Add the egg yolk and vanilla and stir to combine.

5. Add the flour and salt. Combine into a dough.

6. Roll out to desired thickness. Cut shapes. Decorate.

7. Bake for 9-10 minutes, until the edges begin to brown.

Lisa Lee (recipe in WhatsApp)

Chicken Shawarma

Yield: 6 servings

2 lbs chicken thighs, boneless and skinless

2 cloves garlic, minced

1 tbsp coriander

1 tbsp cumin

1 tbsp cardamom

1 tsp cayenne pepper

2 tsp smoked paprika

salt and pepper

2 tbsp lemon juice

3 tbsp olive oil

1. In a bowl, combine all ingredients. Let marinate in the fridge for 2-24 hours.

2. Cook chicken in a skillet or on the grill.

3. Serve with yogurt sauce, sliced lettuce, tomato slices, red onion slices, and hot sauce with flatbread.

https://www.recipetineats.com/chicken-sharwama-middle-eastern/

Beef Stroganoff (Slow Cooker)

Yield: 6 servings

3 tbsp olive oil, divided

3 tbsp butter

2 lbs stewing beef, cut into 2-inch chunks

1 large white onion, sliced

2 cloves garlic, minced

12 oz crimini mushrooms

salt and pepper

3 tbsp flour

1/4 cup dry white wine

2 cups beef stock

1 tbsp dijon mustard

3/4 tsp hot paprika

2 tsp worcestershire sauce

1/2 cup sour cream

1/4 cup parsley, chopped

1. Place all ingredients except sour cream and parsley into the slow cooker.

2. Cook on high for 4-5 hours or until beef is tender.

3. Let cool to at least room temperature before adding in sour cream and parsley.

4. Serve over egg noodles, polenta, or mashed potatoes.

https://www.thekitchn.com/beef-stroganoff-recipe-23651072#post-recipe-590760070