Easy Bake
Easy Bake
Nothing says summer like peaches! When I saw Saturn peaches for the first time, I was skeptical about trying them, and unsurprisingly, they turned out to be a bit lackluster. After reading one outdated article, I found advice suggesting skipping them altogether, which seemed accurate to me. But it was too late—I had already bought these cleverly marketed peaches and didn't know what to do with them. Then, I remembered a few clever TikTokers upgrading box cake mix, so off to the cake aisle I went. For this Easy Summer Bake, all you're going to need are a couple of ripe peaches (or any fruit you have on hand, but as I said, peaches scream summer to me). Step 1 will be the easiest upgrade, Step 2 will be the next, and Step 3 will be the ultimate upgrade—the kind of cake that will make your mama cry with joy. It’s not that much more work, so let’s get into it. { For more go to https://www.youtube.com/watch?v=R5DAQHMLj38 }
Sukiyaki & JapChae!
Here are two recipes that I've prepared for you that will stretch your dollar. These ingredients are easy to find, and substitutions are simple to make. Sukiyaki is one of those dishes that is not only fun to say but delicious to eat! Lucky for you it’s easy to make and takes no time to make and that’s no gimmick I'm trying to sell you as a Youtuber, I mean what have I got to lose? Here is the low down of Sukiyaki. https://www.youtube.com/watch?v=3JULzxw4JOs&t=295s (click on link for recipe)
MaMa China Fried Rice
I caught the bug when more than one friend looked at my YouTube channel and liked my "Chino Taquitos." Today, another original idea struck me. I searched and researched to see if there were any similar recipes that I might be infringing on, and I'm proud to say that there has been no one in human history—man, woman, kid, or dog—who has attempted to make this delicious yet easy recipe.
I am shocked at myself and shame on all of you for not thinking of this earlier. But no worries, I have what you need. I call it: MaMa China Fried Rice! Yes, you will be asking for more once you get a taste of it.
I wanted to combine two cuisines I love best to create comfort food during times when inflation is hard on most people. Fried rice is a staple of Asian cuisine, but everyone all over the world enjoys it—yes, even people in Mexico, Cuba, and Peru. These Latin countries are famous for having Chinese food similar to what we find here in the US, but none have made fried rice quite like this.
Here is the list of ingredients you are going to need: This is good for one portion, ie not good for sharing. Double up if you are hungry my friend and I suggest you do bc this is a winner.
INGREDIENTS
1 cup of leftover cold white rice, 1 egg, 2 tbsp oil, ½ carrot and peas (thawed), 4-5 oz shrimp/pork/tofu, 1 tsp Maggi sauce, ½ cup white onion, 1 green onion, 1 tbsp soy sauce, 1 tsp tajin (optional), 1 tbsp cilantro, Half lime
Instructions:
To prepare the protein, chop it into bite-size pieces, season with Maggi and Tajin, mix well, and set aside. Heat a wok or large skillet over medium-high heat, add a bit of oil, crack the eggs into the pan, and scramble them until they are slightly firm, then remove the eggs and set aside. In the same skillet, add a bit more oil if needed, then add the mixed vegetables and stir-fry for 3-4 minutes until they are tender but still crisp. Add the cooked rice to the skillet, breaking up any clumps with a spatula, and stir-fry everything together for about 3-4 minutes until the rice is heated through. Pour soy sauce over the rice and stir well to ensure the rice is evenly coated. Add the cooked egg and seasoned protein to the skillet, stirring to combine all the ingredients. Then, add the chopped green onions and fresh cilantro, stirring to combine. Season with Tajin and lime juice to taste. Finally, transfer the fried rice to plates or bowls, serve hot, and enjoy!
Once a year, the craving for dumplings strikes me out of the blue. Maybe it's the arrival of spring, or perhaps it's nearing my birthday, and I feel like treating myself. Even though it's cheaper to buy them, I find myself drawn to the idea of making them from scratch. But is it worth it? That's the question that always pops into my head halfway through the process, as fatigue starts to set in. It's like that meme from TikTok where the kid says, "I'm tired of this, Grandpa!" and Grandpa replies, "Well, too damn bad!" In this scenario, I'm both the kid and the grandpa, battling my ADHD while making dumplings.
This time around, as I got a little wiser and lazier, I thought, why not try something different? All the essentials are the same as those needed for making pork dumplings. If you're anything like me, you get tripped up in the actual folding of the dumplings. Like any craft, there is an art to it, and with any great food made with care, it takes time and patience. But I'm feeling half-assed, enough to make the delicious stuffing but not enough to learn the traditional ways of making dumpling wrappers.
So I thought of a better idea, and it just might work. What if, and hear me out, we roll with it? Forget making the wrapper, one can buy wonton wrappers at Safeway of all places. The pork filling is easy to make and can vary - here is the most basic recipe, feel free to add or omit ingredients as you like. Once you mix all the ingredients together into one harmonious consistency, similar to that in the YouTube videos, grab a tablespoon and place it on the edge of the wrapper. Then, grab the wrapper and the filling and roll it like a mini cigar or a taquito. It might take a couple of tries, but you’ll get the hang of it.
Heat up a pan with some oil over medium heat and cook them like you would any other dumplings. These are fun to eat and easier to make. Impress your friends and family with your lazy ways. No one needs to know we cheated, who cares as long as they taste good - enjoy!
Ingredients:
½ lb. ground pork
½ cup shredded cabbage
1 tablespoon grated garlic
1 tablespoon grated ginger
1 tablespoon chopped green onions
Chopped cilantro (optional)
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon Shaoxing cooking wine
1 teaspoon salt
1 teaspoon pepper
Rose All Day { May 8.2024 }
When I was in the wine business, there was a season that would make the Francophiles go gaga – rosé season. As the saying goes, "April showers bring May flowers." And since it's the start of May, it's the perfect time for some rosé. But not just any rosé; I'm talking about the kind of fusion that gets me excited.
If you're a foodie like me, you might have heard of the trend, rosé tteokbokki, and I wanted to share my own twist on this recipe.
The name "rosé" is cute, but it doesn't do justice to the actual wine. As a wine enthusiast, I wanted to try my hand at making my very own version of rosé, but with udon noodles, because they lend themselves to the silkiness like a rosé wine.
Though it lacks Tteok (which means rice cake in Korean), I substituted Japanese thick, slurp-worthy noodles. I added lemon zest for the citrusy kick, reminiscent of a classic Provence Rosé, and green onions for their peppery undertones and herbaceous notes, similar to that of wine.
I hope you get to try out this recipe and let me know what you think, or better yet, try your twist!
Recipe: 1 frozen udon noodle 1/2 cup heavy cream - 2 tablespoons of gochujang half a cup of shredded mozzarella cheese - 1 tablespoon tomato paste - 1 tablespoon lemon zest Thinly chopped green onions - 1 tablespoon oil - Salt & black pepper to taste
INSTRUCTIONS Soak the frozen udon cakes in hot boiling water just until they loosen. Strain immediately and set aside. In a large skillet, heat oil over medium heat. Add gochujang and tomato paste, and cook for 1 minute. Pour in the heavy cream mixture and let it simmer, uncovered, for 1 minute over medium heat, stirring occasionally. Once the sauce has slightly thickened, add the strained udon. Mix well and add mozzarella. Remove from heat immediately. Garnish with freshly chopped green onions and grated lemon peel. Season with salt and pepper to taste. Enjoy!