Allison cooks

 Recipe courtesy of: https://omnivorescookbook.com/hong-shao-rou/ INGREDIENTS 1.5   to 2 lbs (700 to 900 g)   pork belly   , cut into 1” (2.5 cm) cubes Blanching Liquid 2   green onions   , cut into 2” (5 cm) pieces 1/2 "   (1 cm)   ginger   , sliced Braising Liquid 2   tablespoons   peanut oil   (or vegetable oil) 3   tablespoons   sugar 1/3   cup   Shaoxing wine   (or dry sherry) 2   cups   reserved blanching liquid 3   tablespoons   light soy sauce   (or soy sauce) 1 1/2   tablespoons   dark soy sauce (Note: I use gluten-free tamari, so I don't have both types of soy- I just did 5 total tablespoons of tamari) 1 "   (2 cm)   ginger   , sliced 3   green onions   , cut into 2” (5 cm) pieces 2   whole star anise pods Instructions: In a medium-sized pot add the pork belly and enough water to cover it completely. Make sure there is some ...

 Recipe courtesy of: https://cooking.nytimes.com/recipes/1019868-lentils-with-chorizo-greens-and-yellow-rice?ds_c=71700000052595478&gclsrc=aw.ds&gclid=CjwKCAiArOqOBhBmEiwAsgeLmWFPvbo8deTqW4IH6Bq63YblcmuJ1QveuXG5xML0H4d-4l7157Z5OxoCzrAQAvD_BwE Ingredients: FOR THE LENTILS: 2   tablespoons olive oil 1   large onion, diced (about 1 1/2 cups)   Salt and pepper 8   ounces dry-cured Spanish chorizo or other spicy sausage, cut into 1/2-inch chunks 1   teaspoon cumin seeds, toasted and ground 1   teaspoon minced garlic 1   tablespoon pimentón dulce (sweet Spanish smoked paprika) 1   pound large green or brown lentils, rinsed and drained 4   cups thinly sliced chard (about 2 bunches)   3   tablespoons chopped scallions, both white and green parts FOR THE YELLOW RICE: 2   cups white long-grain or basmati rice 2   tablespoons olive oil 1   small onion, finely diced 1 ...

Recipe courtesy of:  https://www.inspiredtaste.net/42640/falafel-recipe/ Ingredients: 8 ounces (225 grams) dried chickpeas (1 heaping cup)  *not canned chickpeas 1 bunch scallions (85 grams) scallions, trimmed (5 to 6), see notes 2 to 4 medium garlic cloves, depending on how much you like garlic 2 cups packed fresh cilantro, parsley, or mint leaves, we prefer to use a mixture of all three 1 teaspoon fine sea salt, plus more for serving 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ground cardamom 1/8 to 1/4 teaspoon cayenne pepper, optional 1/4 teaspoon fresh ground black pepper 3/4 teaspoon baking powder, optional, see notes 2 to 3 cups (480 to 720ml) vegetable oil, for frying Directions: Rinse the dried chickpeas then place into a large bowl and cover with cool water by about 4 inches. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to spin dry. Add chickpeas, scall...

Recipe courtesy of:  https://cookieandkate.com/epic-baba-ganoush-recipe/ Ingredients: 2  pounds Italian eggplants (about  2  small-to-medium eggplants*) 2  medium cloves of garlic, pressed or minced 2 tablespoons  lemon juice, more if necessary ¼ cup  tahini ⅓ cup  extra-virgin olive oil, plus more for brushing the eggplant and garnish 2 tablespoons  chopped fresh flat-leaf parsley, plus extra for garnish ¾ teaspoon  salt, to taste ¼ teaspoon  ground cumin Pinch of smoked paprika, for garnish Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc. Directions: Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides dow...