Eating Dessert First:
Chocolate Chip Cookies
Adapted from Nestle
Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
pinch of salt
2 sticks butter
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs or 2 lunchbox size containers Mott's applesauce
1 ½ cup chocolate chips
Directions:
Combine flour, baking soda and salt in small bowl.
Soften butter. (Maybe 20 seconds in microwave.)
Cream butter, granulated sugar, brown sugar and vanilla extract in large bowl until very soft and creamy.
Add egg to butter mixture, mixing well.
Gradually mix in flour mixture.
Stir in chocolate chips.
Drop by rounded tablespoon onto ungreased baking sheets lined with aluminum foil.
Bake at 375 degrees for 9 to 11 minutes or until golden brown.
Asian at Home Presents: Garlic Rice
by Seonkyoung Longest
Ingredients:
3 Tbsp Salted Butter
9 to 12 Cloves garlic (approximately 2 heaping Tbsp)
2 cups Jasmine rice
3 cups Water
1 Green onion (we didn't add this the other day)
Cilantro (we didn't add this either, Mark doesn't like cilantro)
Directions:
Heat a large thick bottom pot that has lid over low heat. Add butter and let it slowly melt.
Meanwhile roughly chop garlic. Add into melted butter and increase heat to medium. Fry garlic for 4 minutes until garlic is golden brown and crispy. Stir occasionally so they will cook evenly. Be careful not to burn, it will give bitter flavor.
Turn off heat and take fried garlic out on a plate with paper towel. Set aside.
Turn back heat to medium; add rice into beautiful garlic infused butter. Stir to coat every single grain of rice with butter and toast them for 1 to 2 minutes until rice absorbed butter and toasted evenly. Stir occasionally.
Add water; stir once and cover with lid. Increase heat to high and bring it to boil. When it starts boiling, reduce heat to low and stir one last time from bottom to top with an wooden spoon. Cover back on, simmer for 10 minutes.
Remove from heat and let it sit for 10 extra minutes so rice will finish cooking. Don’t open lid in this process, because rice will need all hot steam inside of pot to finish cooking.
Meanwhile, chop green onion and some cilantro for garnish.
Now, finally open and fluff rice from bottom to top with a spoon or fork. Garnish with chopped green onion, cilantro and fried garlic. Serve hot and let your guest to mix the rice and garnish. Enjoy!
Pink Rice:
Invented by Alison
Make jasmine rice according to the directions on the package. Juice 4 blood oranges, 4 limes, and 2 lemons. Crush 4 cloves of garlic and chop 3 scallions. In a medium size pot, heat up a swirl of olive oil and cook the garlic and scallions for a few minutes over medium heat. Make sure to strain the seeds out of the citrus juice, then add it to the pot. Bring to boil over medium-high heat, then let boil for a few minutes to reduce to a glaze consistency, stirring occasionally. Serve sauce with rice. Do not eat the entire pieces of garlic.
That Egg-Free Life Breaded Chicken:
You will need...
1 lb chicken breast tenders or thinly-sliced breast
several swirls of olive oil
butter for the pan
Whole Foods 365 brand breadcrumbs (plain or Italian variety, we used plain)
1 clove garlic
juice of half a lemon or 1 clementine
pinch of salt
Directions:
Cut chicken into small pieces of equal size, removing the tendons and any skin.
Put cleaned pieces on a plate with several swirls of olive oil. The olive oil allows the chicken to stick to the breadcrumbs. Once all of the chicken pieces are coated in olive oil, heat up your saute pan with a swirl of olive oil and a generous pat of butter. Put a clove of garlic into the pan so you can see the garlic sizzle when the pan is heated up properly over medium heat.
In the meantime, begin to dip each piece of chicken into the breadcrumbs, flipping over to coat both sides. Once the pan is hot, add chicken to pan. Also sprinkle a pinch of salt over the chicken. Remember to wash your hands or wear disposable gloves during this process because raw chicken is not good for you to ingest.
You'll know it's time to flip the chicken once the white color is starting to creep up the sides of the chicken that is visible. Flip all chicken and admire the golden-brown color you have achieved. Cook chicken on the second side to also achieve golden brown. Then turn heat to low and add citrus juice to finish cooking. Cook for a few more minutes to allow the flavors to marry. If you're not sure if the chicken is cooked through, you can cut into a few pieces to make sure it's not pink in the middle.
Roast Carrots:
Line a baking sheet with aluminum foil. Add 2 packages baby carrots. Drizzle with olive oil, mix to coat, then add a few pinches of salt. Bake at 400 degrees for 25 to 35 minutes. You'll know the carrots are done when you can poke into them with a fork and it goes through easily.
Carrot Stir Fry:
Cut baby carrots on an angle, cutting each carrot into about 3 pieces. For each package of carrots you use, also cut 3 scallions on an angle and crush 3 cloves of garlic.
Add a swirl of olive oil to the pan and add the garlic. Once it sizzles, add everything else. Cook everything over medium heat, stirring occasionally, until you have just begun to achieve a golden-brown sear on some of the carrots. Remember to add a pinch of salt, too.
While the carrots are cooking, make the juice by squeezing several limes, adding a small spoonful of chili garlic sauce or sambaal (found in the Asian section of the international aisle at Stop and Shop), and equal parts honey to the amount of chili garlic sauce you added. Once the carrots are seared, add the sauce you made, and then add orange juice out of the carton to cover the carrots with liquid. This will allow them to cook the rest of the way through by boiling. But it's more interesting than boiled carrots because they also have a sear on them.
Once the liquid is in the pan, stir carefully, then bring heat up to high until the liquid boils. Turn down to medium-high and continue to boil until the liquid reduces to a thick, syrupy glaze. By this time, the carrots will be cooked through. Remove from heat and serve. Remember not to eat the whole pieces of garlic.
Ok other twins, go rock the world!
Chocolate Chip Cookies
Adapted from Nestle
Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
pinch of salt
2 sticks butter
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs or 2 lunchbox size containers Mott's applesauce
1 ½ cup chocolate chips
Directions:
Combine flour, baking soda and salt in small bowl.
Soften butter. (Maybe 20 seconds in microwave.)
Cream butter, granulated sugar, brown sugar and vanilla extract in large bowl until very soft and creamy.
Add egg to butter mixture, mixing well.
Gradually mix in flour mixture.
Stir in chocolate chips.
Drop by rounded tablespoon onto ungreased baking sheets lined with aluminum foil.
Bake at 375 degrees for 9 to 11 minutes or until golden brown.
Asian at Home Presents: Garlic Rice
by Seonkyoung Longest
Ingredients:
3 Tbsp Salted Butter
9 to 12 Cloves garlic (approximately 2 heaping Tbsp)
2 cups Jasmine rice
3 cups Water
1 Green onion (we didn't add this the other day)
Cilantro (we didn't add this either, Mark doesn't like cilantro)
Directions:
Heat a large thick bottom pot that has lid over low heat. Add butter and let it slowly melt.
Meanwhile roughly chop garlic. Add into melted butter and increase heat to medium. Fry garlic for 4 minutes until garlic is golden brown and crispy. Stir occasionally so they will cook evenly. Be careful not to burn, it will give bitter flavor.
Turn off heat and take fried garlic out on a plate with paper towel. Set aside.
Turn back heat to medium; add rice into beautiful garlic infused butter. Stir to coat every single grain of rice with butter and toast them for 1 to 2 minutes until rice absorbed butter and toasted evenly. Stir occasionally.
Add water; stir once and cover with lid. Increase heat to high and bring it to boil. When it starts boiling, reduce heat to low and stir one last time from bottom to top with an wooden spoon. Cover back on, simmer for 10 minutes.
Remove from heat and let it sit for 10 extra minutes so rice will finish cooking. Don’t open lid in this process, because rice will need all hot steam inside of pot to finish cooking.
Meanwhile, chop green onion and some cilantro for garnish.
Now, finally open and fluff rice from bottom to top with a spoon or fork. Garnish with chopped green onion, cilantro and fried garlic. Serve hot and let your guest to mix the rice and garnish. Enjoy!
Pink Rice:
Invented by Alison
Make jasmine rice according to the directions on the package. Juice 4 blood oranges, 4 limes, and 2 lemons. Crush 4 cloves of garlic and chop 3 scallions. In a medium size pot, heat up a swirl of olive oil and cook the garlic and scallions for a few minutes over medium heat. Make sure to strain the seeds out of the citrus juice, then add it to the pot. Bring to boil over medium-high heat, then let boil for a few minutes to reduce to a glaze consistency, stirring occasionally. Serve sauce with rice. Do not eat the entire pieces of garlic.
That Egg-Free Life Breaded Chicken:
You will need...
1 lb chicken breast tenders or thinly-sliced breast
several swirls of olive oil
butter for the pan
Whole Foods 365 brand breadcrumbs (plain or Italian variety, we used plain)
1 clove garlic
juice of half a lemon or 1 clementine
pinch of salt
Directions:
Cut chicken into small pieces of equal size, removing the tendons and any skin.
Put cleaned pieces on a plate with several swirls of olive oil. The olive oil allows the chicken to stick to the breadcrumbs. Once all of the chicken pieces are coated in olive oil, heat up your saute pan with a swirl of olive oil and a generous pat of butter. Put a clove of garlic into the pan so you can see the garlic sizzle when the pan is heated up properly over medium heat.
In the meantime, begin to dip each piece of chicken into the breadcrumbs, flipping over to coat both sides. Once the pan is hot, add chicken to pan. Also sprinkle a pinch of salt over the chicken. Remember to wash your hands or wear disposable gloves during this process because raw chicken is not good for you to ingest.
You'll know it's time to flip the chicken once the white color is starting to creep up the sides of the chicken that is visible. Flip all chicken and admire the golden-brown color you have achieved. Cook chicken on the second side to also achieve golden brown. Then turn heat to low and add citrus juice to finish cooking. Cook for a few more minutes to allow the flavors to marry. If you're not sure if the chicken is cooked through, you can cut into a few pieces to make sure it's not pink in the middle.
Roast Carrots:
Line a baking sheet with aluminum foil. Add 2 packages baby carrots. Drizzle with olive oil, mix to coat, then add a few pinches of salt. Bake at 400 degrees for 25 to 35 minutes. You'll know the carrots are done when you can poke into them with a fork and it goes through easily.
Carrot Stir Fry:
Cut baby carrots on an angle, cutting each carrot into about 3 pieces. For each package of carrots you use, also cut 3 scallions on an angle and crush 3 cloves of garlic.
Add a swirl of olive oil to the pan and add the garlic. Once it sizzles, add everything else. Cook everything over medium heat, stirring occasionally, until you have just begun to achieve a golden-brown sear on some of the carrots. Remember to add a pinch of salt, too.
While the carrots are cooking, make the juice by squeezing several limes, adding a small spoonful of chili garlic sauce or sambaal (found in the Asian section of the international aisle at Stop and Shop), and equal parts honey to the amount of chili garlic sauce you added. Once the carrots are seared, add the sauce you made, and then add orange juice out of the carton to cover the carrots with liquid. This will allow them to cook the rest of the way through by boiling. But it's more interesting than boiled carrots because they also have a sear on them.
Once the liquid is in the pan, stir carefully, then bring heat up to high until the liquid boils. Turn down to medium-high and continue to boil until the liquid reduces to a thick, syrupy glaze. By this time, the carrots will be cooked through. Remove from heat and serve. Remember not to eat the whole pieces of garlic.
Ok other twins, go rock the world!