Allison cooks

Recipe courtesy of:  https://www.myrecipes.com/recipe/broiled-tomatoes-1 Ingredients: 3 large salad tomatoes 3 large garlic cloves, cut lengthwise into slivers 2 tablespoons fresh rosemary, or 2 teaspoons dried rosemary leaves 1/2 teaspoon kosher salt Freshly ground black pepper 1/4 cup olive oil Directions: Step 1 Heat broiler to 500ºF. Cut the tomatoes crosswise in half and place them, cut-side up, on a broiling pan or shallow baking pan. Stick the garlic slivers into the tomatoes. Sprinkle with the rosemary, salt, and a few grinds of pepper. Drizzle with the oil. Broil about 3 inches from the heat for 10 to 15 minutes or just until the tomatoes release their juices and the garlic begins to brown. Spoon the pan juices over the tomatoes before serving. Serve as a side dish for breakfast, lunch, or dinner. Step 2 Unlike roasted tomatoes, broiled, grilled, and pan-broiled tomatoes get sweeter and maintain their shape because the cooking is so brief.

Recipe courtesy of:  https://www.abeautifulplate.com/easy-lemon-tahini-sauce/ Ingredients:  1/4 cup (64 grams) pure ground tahini paste  2 tablespoons freshly squeezed lemon juice (roughly 1 juicy lemon)  2 to 3 tablespoons cold water  1/2 teaspoon Diamond Crystal kosher salt  1/4 teaspoon freshly ground black pepper OPTIONAL ADDITIONS:  1 small garlic clove, pressed  very finely chopped flat leaf parsley, cilantro, dill, or mint  za’atar spice blend or ground sumac Directions: In a small bowl, whisk together the tahini paste and lemon juice. It will be become thick. Slowly whisk in the water until the sauce can drizzle from a spoon. Add the salt and pepper, and adjust for taste if necessary. If the sauce is too thick, add another teaspoon or so of water as needed. Stir in any optional additions, if using. Leftover sauce can be placed in a covered container and refrigerated for up to a week. The dressing will thicke...

Recipe courtesy of Serious Eats at:  https://www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html?utm_campaign=later-linkinbio-seriouseats&utm_content=later-6467406&utm_medium=social&utm_source=instagram Ingredients: For the chicken: 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh oregano 1/2 teaspoon ground coriander seed 3 garlic cloves, roughly chopped (about 1 1/2 tablespoons) 1/4 cup light olive oil Kosher salt and freshly ground black pepper 2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs) (NOTE: I personally used thighs with bone and skin on, and I personally preferred this and thought it added to the flavor) 1 tablespoon vegetable or canola oil For the rice: 2 tablespoons unsalted butter 1/2 teaspoon turmeric 1/4 teaspoon ground cumin 1 1/2 cups long-grain or Basmati rice 2 1/2 cups chicken broth Kosher salt and freshly ground black pepper  For the sauce: (NOTE...

Recipe courtesy of:  https://cooking.nytimes.com/recipes/12348-joan-nathans-matzo-ball-soup Ingredients: 4   large eggs ¼   cup schmaltz (rendered chicken fat), coconut oil or vegetable oil (kosher for Passover) ¼   cup chicken stock or vegetable stock 1   cup matzo meal ¼   teaspoon ground nutmeg 1 to 2   tablespoons freshly grated ginger 2   tablespoons finely chopped parsley, dill or cilantro 1   teaspoon salt, more for cooking   Black pepper Instructions: In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight. To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, re...

Recipe courtesy of:  https://healthynibblesandbits.com/mixed-mushroom-cheung-fun/ Ingredients: 8 ounces mixed mushrooms (such as oyster, king trumpet, shimeji; see note 1) 1 tablespoon canola or vegetable oil 2 cloves garlic, minced 1/4 teaspoon salt 1 1/2 tablespoons teriyaki sauce 1 tablespoon grated ginger 1 cup (140g) rice flour 1/2 cup (90g) potato starch 1/2 cup (70g) tapioca starch/flour 1 tablespoon sugar 1/2 teaspoon salt 1 tablespoon canola or vegetable oil, plus more for brushing 2 cups (470ml) room temperature water 2 cups (470ml) just boiled water 3 tablespoons thinly sliced scallions 3 tablespoons chopped cilantro sweetened cheung fun soy sauce (see note 2 for recipe) red pepper flakes toasted sesame seeds chili oil Instructions: 1. Cut the king trumpet mushrooms in half, crosswise. Then, slice each section into 1/8-inch slices. For the larger slices of mushroom that look like a “T”, slice those in half vertically so that you get two L-shaped pieces...

Recipe courtesy of:  https://selfproclaimedfoodie.com/easy-refrigerator-dill-pickles/ Ingredients: 10-12   pickling cucumbers 4   cups   water 2   cups   white vinegar 2   tablespoons   kosher salt 1   teaspoon   sugar big bunch of dill 1   head of garlic   (skins removed, cloves smashed (less if its a strong garlic)) 10   peppercorn kernels Instructions: Slice cucumbers into 1/4 inch slices or spears. Set aside To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature. Add cucumbers to jars. Do not pack them super tight as you you'll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks aft...

Recipe courtesy of:  https://www.thekitchn.com/samin-nosrat-salt-fat-acid-heat-ligurian-focaccia-22949343 Ingredients: For the dough:  2 1/2 cups  lukewarm water 1/2 teaspoon  active dry yeast 2 1/2 teaspoons  honey 5 1/3 cups  all-purpose flour 2 tablespoons  Diamond Crystal kosher salt, or 1 tablespoon fine sea salt 1/4 cup  extra-virgin olive oil, plus more for the pan and finishing Flaky salt, for finishing For the brine: 1 1/2 teaspoons  Diamond Crystal kosher salt 1/3 cup  lukewarm water Instructions: In a medium bowl, stir together water, yeast, and honey to dissolve. In a very large bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature to ferment for 12 to 14 hours until at least doubled in volume. Spread 2 ...

Recipe courtesy of Serious Eats at:  https://www.seriouseats.com/recipes/2019/09/stovetop-paella-mixta-for-two-with-chicken-and-shrimp.html Ingredients: For the Sofrito: 3 dried ñora peppers or 4 ancho chilies (1 1/2 ounces total; 50g), optional; see note 1/4 cup (60ml) extra-virgin olive oil 3 medium cloves garlic, minced 2 medium yellow onions (3/4 pound; 300g), finely diced One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced Kosher salt 1 tablespoon (15ml) tomato paste For the Paella: 1 tablespoon (15ml) extra-virgin olive oil Kosher salt 2 bone-in, skin-on chicken thighs (1 pound; 450g) 1/3 cup sofrito (3 ounces; 85g) 1/4 teaspoon sweet smoked Spanish paprika (pimentón dulce) Pinch saffron threads 2 1/2 cups (590ml) boiling hot white chicken stock or low-sodium broth, vegetable stock, or water, plus more as needed 3/4 cup (5.25 ounces; 150g) short-grain Spanish rice, such as Bomba and Calasparra 6 large shelled shrimp Lemon wedges, for servi...

Recipe courtesy of:  https://thewoksoflife.com/chinese-green-beans-pork/ Ingredients: For the pork & marinade: 8   ounces   ground pork   (225g, can substitute ground chicken or beef) 1   tablespoon   Shaoxing wine 1   tablespoon   light soy sauce 1   teaspoon   dark soy sauce 2   tablespoons   water 2   tablespoons   ginger   (minced) 1/2   teaspoon   sugar 1   teaspoon   cornstarch For the rest of the dish: 3   tablespoons   oil   (divided) 1   pound   green beans   (450g, chopped to ½-inch pieces) 2   tablespoons   garlic   (minced) 1/2   red bell pepper   (diced finely) 4   red chilies   (chopped, optional) 1/4   teaspoon   sugar 1   teaspoon   sesame oil 1   tablespoon   light soy sauce 1/4   teaspoon   ground white pepper 1/8   teaspoon   salt   (a pinch, or to tast...

Recipe courtesy of:  https://www.thespruceeats.com/laksa-soup-recipe-4172623 Ingredients: 1 1/2 tablespoons peanut oil (or another type of neutral-flavor vegetable oil) 1 clove garlic (minced) 1 teaspoon ginger root (grated) 1 (7-ounce) jar laksa paste (or pouch) 3 cups chicken stock (unsalted or low sodium) 1 tablespoon brown sugar 1 pound chicken (thigh meat or chicken breast) 8 ounces  large shrimp  (or more chicken) 1 (13.5-ounce) can coconut cream (or to taste) Optional:  1 cup tofu puffs 3 tablespoons lime juice Fish sauce  (to taste) 8 ounces rice noodles (flat or vermicelli) 1 1/2 cups bean sprouts (fresh) Optional garnishes : lime wedges, cilantro leaves, chopped scallions, sambal chili paste, crispy fried shallots Instructions: Gather the ingredients. Heat the peanut oil in a large saucepan or   Dutch oven   over medium heat. Add the garlic and ginger and cook for about 2 minutes, or until softened and aromatic. Add the laksa paste and c...