While I’m definitely NOT a chef, I decided that while I start my journey of learning how to cook, I would post some of my favorite recipes here for you all! I love food and if I find a dish I also enjoy making, I don’t want y’all to miss out! Enjoy!
Beef & Broccoli Stir Fry!
For the marinade:
- 1/2 tsp. baking soda
- 1 tsp. sugaar
- 1 tbsp. cornstarch
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. water
- 2 tbsp. vegetable oil
- 1 1/2 lbs. flank steak, sliced into thin strips
For the rest:
- 3/4 c. low-sodium soy — low-sodium is best so it won’t be too salty
- 3 tbs. brown sugar
- 5 garlic cloves, minced
- 3 tbsp. flour
- 4 1/2 tbsp. vegetable oil
- 2 heads broccoli, crowns only
To marinate the meat, whisk together all marinade ingredients, then toss the steak in with it to coat. Cover and refrigerate at least one hour, or overnight.
In a small bowl, stir together soy sauce, brown sugar, garlic, and flour until smooth. Set aside.
In a large wok or saute pan, heat 2 tbsp. veggie oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
Reduce heat to medium high. Carefully add remaining tbsp. of oil, then add marinated meat and half of the sauce mixture. Saute for 3-4 minutes, stirring often, until meat is cooked through. Stir in broccoli and remaining sauce. Saute 1 minute more, then serve hot over rice.
Martha Stewart Living: One-Pan Pasta!
- 12 ounces linguine
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red-pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and freshly ground pepper
- 4 1/2 cups water
- Freshly grated Parmesan cheese, for serving
- Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
- Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
The Best Chewy Chocolate Chip Cookies!
- 2 cups + 2 tablespoons all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 1 ½ sticks (6 oz) butter, melted and cooled
- 1 cup brown sugar, lightly packed (I used light brown sugar, but dark brown sugar will work as well if you want a more molasses-y flavor)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups dark chocolate chips
- In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
- Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
- Cover and refrigerate the dough for 30 minutes to an hour.
- Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
- Scoop ¼ cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread.
- Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!
Martha Stewart Living: Warm Quinoa + Chicken Salad!
- 3 tablespoons olive oil, plus more for serving
- 4 scallions, white and green parts separated and thinly sliced lengthwise
- 1 cup quinoa, rinsed and drained
- 1 boneless, skinless chicken breast, halved
- 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1 1/3 cups water
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup fresh or frozen peas
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- Coarse salt and freshly ground pepper
- In a medium saucepan, heat oil over medium-high. Add scallion whites; cook, stirring constantly, until softened, about 3 minutes. Add quinoa, chicken, lemon zest, and the water; bring to a boil, reduce to a simmer, cover, and cook 11 minutes. Add asparagus and peas, cover, and cook until liquid is absorbed and vegetables are tender, 4 to 5 minutes more.
- Remove from heat, and let stand 10 minutes. Shred chicken and fluff quinoa. Add lemon juice and parsley, and season with salt and pepper. Sprinkle with scallion greens and drizzle with oil.
Slow Cooker Bacon Potato Chowder!
- 4 slices bacon, cooked and crumbled
- 1 large onion, chopped (about 1 cup)
- 4 cans (10 1/2 ounces each) Campbell’s Condensed Cream of Potato Soup
- 5 1/3 cups milk
- 1/4 teaspoon ground black pepper
- 2 large white potatoes (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)
- 1/2 cup chopped fresh chives
- 2 cups shredded cheddar cheese (about 8 ounces)
1. Stir the bacon, onion, soup, milk, black pepper, potatoes and 1/4 cup chives in a 6-quart slow cooker.
2. Cover and cook on HIGH for 3 to 4 hours or until the potatoes are tender.
3. Add the cheese and stir until the cheese is melted. Sprinkle with the remaining chives.