Whatever you love, you are

1/2 lb narrow dried rice noodles
1 t sugar, (preferably palm sugar although light brown or granulated will work just fine)
1 T tamarind pulp dissolved in 2 to 3 tablespoons warm water
 (or substitute 1 tablespoon rice vinegar plus 1 tablespoon water)
1 T sauce
1 T sauce
3 large eggs
pinch salt
3 T peanut oil or mild vegetable oil
2 to 3 clovesgarlic, minced
2 to 3 oz firm tofu, cut into narrow strips about 1 1/2 inches long
1/2 lb (a scant 4 cups) bean sprouts, rinsed and drained
3 scallions, trimmed, smashed with the flat side of a knife and cut into 1 1/2 inch lengths
1 T dried shrimp, (optional)
1 T salted radish, (optional)
1 C roasted peanuts, coarsely chopped
2 to 4 T cilantro leaves, (optional)
Chile-Vinegar Sauce
1 lime, cut into small wedges

1. Soak the rice noodles in very, very warm water for 20 minutes.

2. Meanwhile, place the pork in a small bowl, add the sugar, and toss to coat.

3. In a medium bowl, combine the tamarind water (or rice vinegar and water), soy sauce, and fish sauce.

4. In a small bowl, lightly beat the eggs and a pinch of salt. Place all three bowls near the stovetop.

5. Place a large wok over high heat. Add about 1 1/2 tablespoons of the oil to the pan. When the oil is hot but not smoking, add the garlic and stir-fry briefly just until it begins to change color, about 15 seconds.

6. Add the tofu and press it against the sides of the wok with your spatula to scorch it a little, 10 to 20 seconds.

7. Pour in the egg mixture and let it cook just until it starts to set around the tofu, less than a minute. Use your spatula to cut the omelet into large pieces, then transfer everything to a plate and set aside.

8. Return the wok to high heat. Add the remaining 1 1/2 tablespoons oil and swirl to coat. Toss the drained noodles into the wok and stir-fry vigorously, pressing them against the hot wok briefly to sear them, then turn them and press them against the side of the wok again.

9. Move the noodles up the sides of the wok and toss in 2 to 2 1/2 cups of the bean sprouts and the scallions. Stir-fry vigorously for about 20 seconds, pressing them against the hot wok and turning them so they wilt.

10. Add the dried shrimp and salted radish, if using, and toss briefly with your spatula, then add the soy sauce mixture. Stir-fry for about another 30 seconds, gradually incorporating noodles into the bean sprout mixture.

11. Add the reserved egg-meat mixture and toss gently to mix everything together.

12. Turn the noodles out onto a platter or onto individual plates. Sprinkle some of the chopped peanuts onto the noodles. Do the same with the cilantro. Place the remaining bean sprouts in a bowl and set them on the table. Pass the Chile-Vinegar Sauce and the lime wedges.


(Source: leitesculinaria)

제법 간단하면서도 추가재료를 구입하지 않아도 될 것 같은 간식 레시피:

Salted Cocoa Roasted Nuts


3 1/2 c roasted nuts
5 tablespoons butter, cut into chunks
2 large egg whites
1 cup sugar
1 heaping tablespoon cocoa
1 teaspoon kosher salt

1. Preheat oven to 350F and place your oven rack in the middle of the oven.

2. Put chunks of butter into a rimmed baking sheet and place in the oven until melted, about 1 - 2 minutes, tops!

3. Remove from oven, swirl the butter so that it covers the entire pan, and set aside.

4. Beat your egg whites in your stand mixer (or by hand) until the whites just begin to hold their shape. Gradually add in the sugar and whisk until sticky and shiny - about 2 more minutes. Fold in cocoa along with the nuts.

5. Spoon the nuts evenly over the melted buttered baking sheet and bake for 8-10 minutes.

6. Remove from oven and quickly give it another stir. Return again for another 8-10 minutes.

7. Remove, stir again and sprinkle with salt. Bake for a final 8-10 minutes.

8. Finally, remove from oven for good this time and stir up the nuts so they break apart. Let them cool completely and then store in an airtight container for about a week (yeah, right).



(Source: poppytalk)

올해 초에 텍사스로 처음 놀러왔을 때 매일같이 먹던 멕시칸식 음식, 특히 black beans 또는 refried beans 는 소화도 참 잘 된다는 것을 배웠다.


Bean basics for both dried pinto beans and black beans:

How to store beans
Keep dried beans in an airtight container in a cool, dry, dark place for up to 1 year. The older the beans, the longer they take to cook.

How to soak beans
The easiest way to soak beans is to cover 1 pound of beans with 8 cups cold water in a big pot or Dutch oven and let them sit overnight. For same-day results, combine the beans and water in the pot and bring to boiling. Reduce heat and simmer for 2 minutes. Remove from the heat and let stand, covered, for 1 hour. Drain and rinse the beans well.

Tip: Add a pinch of salt to the soaking water to make the beans softer. Make sure to rinse the beans well since salt will toughen the beans as they cook.

How to cook dried beans
Cook the beans according to your recipe. Or place the soaked and rinsed beans back in the pot and cover with 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 75 to 90 minutes or until tender, stirring occasionally.

Tips: To speed up cooking, add ½ teaspoon baking soda to the cooking water.

For the best flavor and texture, cook beans the day before they are served and allow them to cool in their cooking liquid. This allows more time for the flavor to develop and for the beans to soak up some of the liquid. Though it's ideal to soak the beans until the water is cool, you don't have to cool completely before draining.

Using canned beans: It's quick and convenient to cook with canned beans. Rinse and drain the beans before cooking since the liquid in canned beans is typically high in sodium.







How to make refried beans

1. Soak and drain ½ pound pinto beans as directed above.
2. Cook the beans (following directions above) for 2-½ to 3 hours or until the beans are very tender.
3. Drain the beans, reserving the cooking liquid.
4. In a saucepan cook garlic in olive oil.
5. Add the beans and mash them with a potato masher.
6. Stir in just enough of the reserved cooking liquid to make the beans smooth and pastelike.
7. Continue to cook until thick, stirring often to avoid sticking and scorching.
8. If desired, top refried beans with shredded cheese, snipped cilantro, or chopped green onion.


집에 만들어 놓으면, 사 먹는 딥 대신에 칩과 함께 먹으면 좋겠다.


(Photo: bhg)

K가 평소 일어나는 새벽 5시 반에 나도 눈을 떠 다시 잠드는 대신, 오늘은 가장 생산적인 새벽 2시간을 보냈다: 빨래, 청소기 그리고 두부조림.

소스간장엔 간장 3T, 설탕 1T, 참기름 1t, 다진마늘 1t, 고추가루 1t, 다진파가 들어간다. (난 파가 없어 파슬리를 넣고, 언제나 그렇듯 청양고추 1/2개를 추가했다.)

지져 익힌 두부 위에 간장소스를 얹으며 더 조림. 물론 내가 본 요리책에는 더 정성스런 레시피가 적혀 있었다.

한식을 자주 하지 않지만, 한다면 엄마의 레시피 또는1995년 출판 "앞치마에 담긴 보람"을 참고한다.

최근에 산 바질을 사용해 보고자 페스토 파스타를 만들어 봄:

이만큼이나 따고 났더니

앙상하게 남은 화분.

The Urban Grape’s Infamous Sangria
Serves twelve to fourteen

Ingredients
3-4 apples
1 pineapple (fresh or canned)
1 carton strawberries
4 bottles house red wine
½ bottle OJ (pasteurized, no pulp)
4 oz. canned pineapple juice
1 c. cheap brandy
1 l ginger ale
2 lemons, juiced
2 limes, juiced

1. Cut fruit into bite-size pieces.

2. Combine all liquids and juiced fruits in a pitcher. Mix well.

3. Place fruit in a tall glass. Top with mixture and a splash of ginger ale.

The Urban Grape, 7 Boylston Street, Chestnut Hill (617-232-4831 or theurbangrape.com).

(Photo: dailycandy)

1 cup mixed olives, pitted
1 cup garbanzos, cooked, or rinsed canned
2 teaspoons preserved lemon, finely minced
2 teaspoons shallot, finely minced
1 garlic clove, finely minced
1 teaspoon fresh savory or thyme, minced
1/2 teaspoon chile flakes
2 tablespoons red wine vinegar
1 teaspoon pomegranate molasses
1/4 cup extra virgin olive oil
Kosher salt and fresh ground black pepper
1 head butter leaf lettuce
Hunks of feta and pita, optional

1. In a mixing bowl combine everything up to the olive oil. Mix everything. Season with black pepper and then add the olive oil.

2. Taste if it needs salt and add some. Divide the garganzo/olive mixture evenly between the plates. Using a spoon drizzle some of the juice over the greens.

Salsa Picante

1. Combine all the ingredients with 1 1/3 cups water in a pan over medium heat.
2. Bring to a boil, then reduce the heat and simmer for 30 minutes or until thick.
3. When cool, place in a covered container and refrigerate overnight.

Dr. Oz's Green Drink

Ham and egg crepe

1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.
2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter.
3. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
4. Lift crepe up and flip it over. Cook another minutes and then slide out of skillet onto wax paper.
5. Preheat oven to 350.
6. Place ham slice in center of crepe and carefully crack egg onto ham.
7. Fold edges of crepe toward center, using the egg white as a kind of glue.
8. Season with salt and pepper and bake until egg white is set, about 10-12 minutes.
9. Sprinkle with chopped parsley and serve at once.

(Source: treehugger, seriouseats, doctoroz, designcrush)