Yee Mein

http://saveorykitchen.blogspot.com/2011/09/yi-mein-birthday-noodles.html

Omitted the stalks of scallions but still tasted great

Yi Mein (Birthday Noodles!)  
Total Recipe Cost: $6.63 for 6 servings!
(The noodle packaging claims there's 12 servings, which is outrageous.  I could easily finish this in 4, but let's pretend to eat like normal people and call it 6. )


20 dried shiitake mushrooms
(1) 12 oz package of yi mein, also called e-fu, yee-fu, yifu, or yi noodles
3 tablespoons + 1 teaspoon oyster sauce (see preferred brand above)
3 stalks of scallions*
oil
salt
pepper

Reconstitute the dried mushrooms in a bowl of water, for about 30 minutes.  Meanwhile, thinly slice the scallions, and start boiling a pot of water for the noodles.  When the mushrooms become soft, thinly slice them.  Lightly coat a pan with oil, then saute the mushrooms for about 5-10 minutes.  (If you're using fresh mushrooms, it will take longer to cook, since they release a lot of liquid.  Just cook down almost all the liquid.)  In the last minute, add 1 teaspoon of oyster sauce and a sprinkling of salt.

Drop the noodles in the pot of boiling water and briefly submerge until they are soft and pliable--this will take slightly less than a minute.  Drain the noodles, then place in a lightly-oiled pan (enough to coat the bottom and then a little extra).  Toss the noodles to coat with oil, then pan fry for about 10 minutes on medium-low heat.  There should be no burning or crisping of the noodles!  In the last 5 minutes of cooking, add 3 tablespoons of oyster sauce, and most of the sliced scallions (reserve enough for garnishing).  Salt and pepper to taste, toss to coat the noodles evenly, and continue cooking until the scallions are slightly wilted.  Garnish with reserved scallions, then enjoy!

Beef Stew

Brian says it tastes like his mom's beef stew.  Mom just thought it was ok

http://www.familyfreshmeals.com/2013/10/best-crockpot-beef-stew.html

The Best Crockpot Beef Stew 

Add this recipe to your menu next week

and let the compliments roll in.

Beef stew has to be one of my ultimate comfort foods, especially during the winter months. And what goes better with Sunday football than a big ole’ bowl of beef stew!

Now, this isn’t any old stew. This has been proclaimed as The Best Crockpot Beef Stew by my friends and family. So add this recipe to your menu next week and let the compliments roll in.

The Best Crockpot Beef Stew 

Ingredients

2 pounds beef stew meat, (cut into bite-sized pieces)
1 tsp Salt
1 tsp pepper
1 medium onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6oz can tomato paste
32oz beef broth
2 Tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cups frozen peas
1 cup frozen corn
1/4 cup flour
1/4 cup water

Directions:

1.  Combine beef, celery, carrots, red onion, potatoes, salt,  pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew.  Cook on LOW for 10 hours or on HIGH for 6-7 hours.

2.  About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.

Double Chocolate Cheesecake Cookies

http://www.howsweeteats.com/2013/08/double-chocolate-cheesecake-cookies/

(did not make glaze)

Double Chocolate Cheesecake Cookies

YIELD: MAKES ABOUT 20 COOKIES

TOTAL TIME: 1 HOUR

ingredients:

1 2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup loosely packed brown sugar
1/4 cup granulated sugar
8 ounces cream cheese, cold and cut into cubes
1 large egg yolk
2 teaspoons vanilla extract
1 cup milk chocolate chips

mascarpone glaze
4 ounces mascarpone cheese, softened
1/3 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

directions:

Preheat oven to 350 degrees F. In a small bowl, whisk together flour, cocoa, baking soda and salt. Set aside.

In the bowl of an electric mixer, beat together butter and sugar until fluffy, about 5 minutes. Add in the cream cheese and beat until combined (it's okay if small clumps form), then beat in the egg yolk and vanilla extract. With the mixer on low speed, beat in the dry ingredients until combined. Use a spatula to stir in the chocolate chips.

Refrigerate the dough for 10 to 15 minutes, just until it's slightly less sticky and easier to roll into balls. Roll into golf-ball sized balls and place about 2 inches apart on a nonstick baking sheet. Bake for 12 to 15 minutes, or until the cookies are set. Let cool completely before covering in the glaze.

mascarpone glaze
Whisk together all the ingredients until smooth and creamy. Use a spoon or spatula to spread the glaze on the cookies or use a pastry bag (I did!) to pipe it across.

Dutch Baby

http://allrecipes.com/recipe/dutch-babies-ii/

Dutch Babies II

Rated: Submitted By: barbara_hengels Photo By: LynnInHK Prep Time: 8 Minutes Cook Time: 12 Minutes Ready In: 20 Minutes Servings: 2

"I love to eat these! They are warm and light, yet very filling. Great on cold mornings. This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon."

INGREDIENTS:

2 eggs 1/2 cup milk 1/2 cup sifted all-purpose flour 1 pinch ground nutmeg

1 pinch salt 2 tablespoons butter 2 tablespoons confectioners' sugar for dusting

DIRECTIONS:

1.	Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
2.	In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
3.	Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
4.	Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

Oatmeal peanut butter chocolate chip cookies

http://www.marthastewart.com/316240/peanut-butter-chocolate-chip-oatmeal-coo

Peanut Butter-Chocolate Chip Oatmeal Cookies

This recipe calls for natural peanut butter, which has less sugar and gives the cookies a richer peanut flavor.

PHOTOGRAPHY:

Holiday Cookies 2005http://www.marthastewart.com/316240/peanut-butter-chocolate-chip-oatmeal-coo

YieldMakes about 6 dozen

Ingredients

• • 3 cups old-fashioned rolled oats
  • 1/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup natural peanut butter
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups salted whole peanuts
  • 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

Beef and mushroom in a ketchup sauce

Mom's recipe from childhood

Decent first attempt but not quite as though mom made it.  Shirley suggests adding some soy sauce

Ingredients

• slice sirloin tips
• sliced onions
• slice mushrooms (canned)
• ketchup
• cornstarch
• water

Directions

• stir fry the beef to par cook it / sear it
• remove beef from heat (when mostly brown but not fully cooked)
• stir fry sliced onions, when translucent and starting to caramelize, add sliced mushrooms.
• once heated through, add beef back to pan
• add ketchup and some water
• finish off with a cornstarch slurry to create a gravy

Lentils

Braised Lentils

http://www.epicurious.com/recipes/food/views/Braised-Lentils-105559

Used yellow onion instead of red, omitted celery, used less broth so it wasn't soupy.

Decent recipe but not exceptional in any way

Braised Lentils

Bon Appétit  | September 2001

by Massimo Ormani

Locanda Veneta, Los Angeles, CA

Makes 4 servings

ingredients

• 3 tablespoons extra-virgin olive oil
• 1 cup finely chopped red onion
• 2/3 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 1 1/4 cups dried green lentils
• 4 cups chicken stock or canned low-salt chicken broth

preparation

Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.