Zingiberis in the Kitchen.

Simple but delicious pizza crust 1 1/2 cup of warm water (110* degrees F) 3 tsp of yeast, fast acting 1 tsp salt 1/2 tsp of brown sugar 2 tbsp of olive oil 3-4 cups of AP flour Pour into a large bowl the above ingredients except the flour. (you can also proof the yeast with the water first to ensure potency and then add rest) Stir with a Danish dough whisk (or wooden spoon) and add flour till it forms a ball in the bowl.  Once it forms into a ball, dump onto a floured surface.  Knead by pushing it down firmly across the surface and then fold in half and "push" the fold into the ball while pushing against the surface of your counter.   Rotate slightly and repeat the motion. Set the timer for 10 minutes to knead this fully.  The dough should start to lighten in color and become more and more pliant.  The surface should look smooth and not torn up.  It should be where you can poke it without breaking the surface and fill back in slowly.  ...

Holiday cookies Peppermint crushed sugar crackle cookies 8 candy canes   crushed (1/2 cup) ½   cups   butter   softened 1   cup   granulated sugar 1   teaspoon   vanilla extract 1   egg ¼   teaspoons   salt ¼   teaspoons   baking powder ⅛   teaspoons   baking soda 1 - ½   cup   all purpose flour ½   cups   powdered sugar 4 candy cane, crushed as above (1/4 cup) Instructions Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick cooking spray, line with parchment paper or use silicone baking mat and set aside. Place candy canes into a plastic food storage bag and crush using a rolling pin. Set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again. Stir all dry ingredients together in a small bowl and then in pour into the mixer and slowly mix until just combined...

Lentil Meatballs-Italian Style Adapted from:  Original Recipe Ingredients 3/4   cup   dried brown lentils   2   tablespoons   olive oil,   divided 1  medium onion,   diced 3   garlic cloves,   divided and minced 1   cup   rolled oats   (optionally gluten-free) 2   tablespoons   tomato paste 1   tablespoon   yondu 1 1/2   teaspoons   red wine vinegar 1   teaspoon   dried oregano 1   teaspoon   dried thyme 1   teaspoon   dried basil 1/2   teaspoon   red pepper flakes 1/2   teaspoon   liquid smoke   (optional) 1/2   teaspoon   salt,   or to taste 1/2   teaspoon   black pepper,   or to taste Instructions If using dried lentils, place them into a small saucepan and cover them with water. (If your lentils are canned or precooked, skip to step 5.) P...

Lemon Piccata "Cutlet" recipes-vegan Adapted from:  Original Recipe 1 head cauliflower, florets broken apart 1 15-ounce can chickpeas, drained and rinsed 1 onion, diced small 2 garlic cloves, minced 1 teaspoon turmeric 1 teaspoon chikin bouillion or vegan chicken salt 1 cup panko   bread crumbs Pepper to taste Place cauliflower, onion, and garlic in instant pot with the minimum required chicken stock.  Cook for 5 minutes. Rapid Release Strain liquid keeping the cauliflower, garlic, and onion. (pro tip, use the flavorful liquid as a stock in another recipe!) In a large bowl, add drained chickpeas, smash with masher.  Add rest of ingredients.  Mash till it comes together. It will be wet but hold together without falling apart.  If it's too wet, add a touch of flour/starch of choice and combine.  Using a large cookie scooper, scoop out 2 inch balls and form into patty. Place on to a n oiled pan or baking dish. Continue with...

Lentil Taco (perfect with the lentil tortillas) 1/2 cup   black lentils 1 1/2 cu p broth of choice 2 dried chilis of choice 1/2 cup of broth of choice Juice of a lime 2 cloves of garlic, peeled 1/2 tsp   salt 1/2 tsp   cumin 1/2 tsp   coriander 1/2 tsp of Badia seasoning Rinse the lentils. Place them in a sauce pan with the broth, Bring to a boil, then reduce to a simmer; cover and cook until lentils are tender but not mushy, 22 to 25 minutes.  In a dry sauce pan, add chilis till softened over medium heat.  Remove stems and seeds.  In a blender/food processor, add chilis broth, juice of a lime, garlic, and rest of the seasonings. Puree till smooth.   Pour into with lentils and continue cooking a few more minutes stirring frequently and crushing some of the lentils on the side of the pan to create a little bit of paste.   Serve over red lentil tortillas with favorite toppings like chopped cilantro, ...

Red lentil tortillas Adapted from: Original Recipe 1 cup  split or whole red lentils, rinsed and drained 2 cup s water 1 tsp of Badia complete seasoning 1 tsp of ancho chili powder 1/2 tsp of yondu INSTRUCTIONS Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours. Do not drain lentils. Add the entire contents of the bowl (soaked lentils and remaining water), seasonings and yondu to a blender or food processor, Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of the container. The batter should look somewhat fluffy. Scrape into a bowl or measuring cup. Heat a nonstick skillet (well-seasoned cast-iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter). Once warm, add 1/4 cup of batter to the center of the pan (the recipe yields 2 cups of batter). Using a metal spoon, spread the batt...

Vegetarian with dairy Chilaquiles INGREDIENTS Red Sauce (yields 2 cups) 3 tablespoon s flour (whole wheat, all-purpose, or gluten-free blend all work) 2 tablespoon  ancho chili powder 1 teaspoon  cumin ½ teaspoon  garlic powder ¼ teaspoon  dried oregano 1 tbsp Badia Complete Seasoning 3 tablespoon s extra-virgin olive oil 2 tablespoon s tomato paste 2 cup s vegetable broth 2 tablespoon s chopped fresh cilantro, plus additional for garnish 1 teaspoon  apple cider vinegar or distilled white vinegar Everything Else 5  big handfuls ( 5 ounce s) corn tortilla chips, or homemade crispy baked tortilla chips ⅓ cup  crumbled Cotija, queso fresco or feta cheese 1  small handful (about  3 tablespoon s) very thinly sliced radish, or chopped red or green onion 1  ripe avocado, thinly sliced, or  guacamole Optional: 4  fried eggs  or scrambled eggs or poached eggs 1  small lime, cut into wedges INST...

These recipes are untested but I am putting them here so I don't lose them when I am ready to cook em! Butternut Squash risotto-vegetarian with dairy 2   tablespoons   butter or extra-virgin olive oil 1   shallot. chopped 3   garlic cloves, chopped 2   cups  rice 1/2   cup   white wine 4   cups  ' chkin' broth 16   ounces   fresh cubed butternut squash 1/2   cup   grated Parmesan cheese 1 tsp of yondu black pepper to taste Instructions Set Instant Pot to sauté, and add butter or olive oil, shallot, amd garlic. Cook, stirring often, for about 2 minutes, just until the shallot is softened. Stir in the rice and cook for 2 minutes. Stir in the wine and cook 1 minute more. Stir in the chicken broth and squash. Cover, seal, and cook for 6 minutes on manual/high pressure. When the 6 minutes is up, allow pressure to release naturally for 15 minutes, then open the valve to release the rest. ...

I have 2 instant pots.  People ask why?  This recipe is why. 1 pound of shrimp, deveined, peeled Juice of one lemon 1/2 cup of red/yellow/orange peppers, chopped 1/2 cup of chopped onion 1/2 cup of chopped celery 3-5 cloves of garlic, chopped 1/2 cup of Spanish chorizo, sliced Oil or Ghee (Goddess Ghee makes the BEST one) 11/2 cup of chicken stock 1 tsp of seasoned salt (I use Penzey smoky salt) Roux 1/4 cup of ghee or butter 1/4 cup of flour Grits 1  cup of old fashioned grits (not instant) 3 cups of chicken stock 2 cups of milk, half and half etc 1 cup of cheese, cheddar or cherve etc 1 tsp of salt 1 tsp of pepper Turn on your saute on the IP, cover the bottom of the pan with ghee/oil and start adding in the peppers, onion, celery, garlic and chorizo.  Saute a good 5 minutes till everything is sauteed and orangey from the chorizo. Add in the shrimp and juice of the lemon.  Then the chicken stock and salt.  Scrape the bottle and st...

Instant Pot Mushroom Tempeh Bourguignon We try to eat meatless a few days a week.  Here's my take on the infamous bourguignon.  You can leave out the tempeh and it's still delish. You can also omit the faux beef stock for a tbsp of marmite or a tsp of amino liquid with the soaking water. Tempeh, about a cup Amino or marmite 3 tbsp of oil 1 onion, chopped (a cup) 3 carrots, chopped (a cup) 1 shallot, diced 16 oz mushrooms, quartered. (your choice of which) 2 celery stalks, (a cup) 2 cups of red wine, (1/2 bottle) 3 red potatoes, chopped (a cup) 4 cloves of garlic, smashed/chopped 1/2 cup of dried mushrooms, soaking in 3 cups of faux beef stock (I use shi take) 1/4 cup of julienned sun dried tomatoes 2 bay leaves 4-6 sticks of thyme Salt/Pepper to taste Cut up the tempeh into chunks to mimic "beef" chunks.  Place in small bowl and add a couple of tsp of amino and let it soak. (or 1 tbsp of marmite to 1/4 cup of water) I do this about an hour befo...

Mushroom Salt I love making this as my "MSG" in my cooking.  It really makes flavors shine.  3-4 dried mushrooms of choice (fave are porcini or shi take) 1/8 cup of salt 1 tbsp of Penzey's Garlic Lovers garlic Place all in a coffee grinder/vitamix and grind once or twice.  Let it sit a minute so it doesn't puff out at you.  Shake into your favorite shaker or reuse a glass spice jar. Salt-Free Herb Mushroom Seasoning 3-4 dried mushrooms 1 tbsp of pepper 2 tbsp of Penzey's Garlic Lovers garlic 1 tbsp of Penzey's Minced Onion 1-2 tbsp of herbs* *variations Italian-oregano, basil Greek-oregano, marjoram, rosemary, thyme Eggs-chives, parsley You can also substitute the salt for your favorite salt replacement.

Basic but Awesome Meatballs Simple but delicious is the way to go with these.  There are so few ingredients so each one really should be a great product or fresh.  This is not the recipe to cut corners. 1 pound of ground pork 2 eggs 1/4 cup of freshly grated Locatelli (or parm of your choice but FRESHLY grated plz) 1/2 cup of bread crumbs soaked in 2 tbsp of milk (really makes a diff) 4-5 cloves of fresh minced garlic 1 tbsp of worceshire sauce 1 tsp of black pepper 1 tsp of mushroom salt (see recipe on blog) Mix the above thoroughly.  Use a small ice cream scoop to make the same sized meatballs.  Air fry in your favorite airfryer, or bake in a 400 oven or fry in a bit of oil.  Or cook raw in your homemade tomato sauce. (use leaner pork if doing this)

Best everyday bread for toasting, sandwiches, etc.  This recipe fits a pullman aka pain de mie bread pan which makes that long rectangle shaped bread.  Or you can use 2 regular bread loaf pans.  This was written for my daughter who expressed an interest in baking hence the over-explaining. Everyday White Sandwich Bread Place a large bowl on your scale.  Tare to zero after each addition of the below. Items marked with an * can be heated up in a small saucepan or in a microwave together.  600g Bread flour 30g Sugar 30g Potato starch 20g Salt 8g Yeast 90g Melted butter* 160g Scalded milk* 220g Warm water* Mix with dough tool till it becomes difficult.  Then knead for 10 minutes.  Knead by folding the dough in half and push/slide it across the bottom of the bowl to another side. Turn bowl slightly, repeat motion.  It should be slightly sticky to the touch.  If too sticky, add a tbsp of flour and knead it in.  It should stick ...

We love Korean foods.  Here's a good one to try if this is your first time having it.  There are some initial ingredients you will have to purchase for this BUT they do last a long time. 1-2 lbs of pork, sliced or cubed.  (tenderloin, loin, country style. sirloin etc) 3 tbsp gouchang (red pepper paste) 1/4 cup of cooking wine (mirin or shaoxing) 1/8 cup of soy sauce 2 tbsp of rice syrup (you can sub for corn syrup or brown sugar) 1tbsp of oyster sauce 4 garlic cloves, crushed and minced 1 onion, chopped 1 inch of ginger, grated Add all the above ingredients into a container/bag and marinate overnight.  When ready to cook, heat up a large skillet over medium heat.  Add enough oil to just coat the bottom, add the ingredients of the container/bag along with 1/2 cup of water to make a "sauce".  Add more water if needed.  Bring to a boil and cover for 15 minutes over low to medium heat.  Take off cover, turn up the heat a bit to medium a...

Cook the rice the morning or better yet, day before and chill for best results.  It really does make a difference.  And the way I usually get it has vienna sausages in it. Yes, you read that right but since this is usually served with the Pollo La Brasa, I omitted it below. 3 cup of cooked chilled rice, any type works 5 eggs 2 green onions/scallions, chopped 1 red pepper, diced 3 garlic cloves, minced 1 inch of ginger, grated 2 tbsp of soy sauce 1 tsp of sesame seed oil 1/2 tsp of cumin More green onions/scallions, chopped for garnish In a large skillet, add just enough of regular oil (your choice) to cover bottom over low to medium heat. Add eggs and scallions to pan.  Stir with chopsticks or spatula to mix while it cooks.  Once it's set up and not liquidy. Remove from pan and set aside.  Add more oil to the pan and cook pepper with garlic till just fragrant over medium heat.  Add rice and break it up while it heats up. It will become easie...

We have an excellent restaurant (Viva Chicken) that serves this with the most delicious sauces.  But I moved away and no more pollo la brasa. :(  So I made up my own version. It's a humble version and not as good but it gets us by.  I spatchcock the chicken.  You cut along the spine on the "bottom" of the chicken and flatten it till it's butterflied. It cooks up faster and easier to handle on the grill.  You can also just use the "beer" can method as well. (place chicken on an opened and half-drunk beer can) Lastly, this recipe requires 2 fancy ingredients that can be had at any Hispanic grocery or Amazon.  Huacatay and Aji Amarillo.  If you are lucky to get em fresh, great! And no mint is NOT a sub. it's more of a coriander.  If you can't find the exact ones, buy the jarred. Marinade for the chicken: 2 cloves of garlic, minced 1 tbsp of cumin 3 tbsp of olive oil 1 tbsp of paprika 1 tsp of oregano 1 tsp of pepper 1 tbsp of soy sauce 1 ...

This is NO way authentic but just easy and delish.  I put in "meat" because you can use any type of ground meat like pork, chicken, lamb, veal or beef etc.  1 lb of meat your choice, lean as possible.  1 onion, chopped bite-sized to diced. (your preference) 2-3 garlic cloves, chopped/diced 1 inch of ginger, grated or diced finely 1-2 tsp skinny chilis, like bird eye, cayenne or your favorite hot sauce! 1/4 cup of brown sugar 1 tbsp of fish sauce, currently love red goat brand 1 tbsp of soy sauce, or aminos. 3-4 green onions/scallions, chopped finely for garnish  In a large skillet, combine meat and onion over medium-high heat.  If there's not enough fat in the meat to keep it from sticking, add a touch of oil.  Cook till browned all over, add garlic and ginger.  Cook for another minute.  While that is cooking, whisk the chili, sugar, fish sauce and soy in a ramekin/small bowl.  Then add to the meat mixture.  Stir through an...

There are a LOT of variations of this recipe.  And guess what? This is my version.  This cake is requested on every family birthday and eaten in less than 48 hours.  It's simple but does require at least 8 hours of refrigeration.  It's best overnight before being consumed.  A lot of recipes calls for a certain time such as marinating etc.  But this cake actually NEEDS this time to be delish.  And don't sub for the canned milks. You need them as well. It's the main flavor of this cake. 5 eggs-Separated into 2 bowls-one for yolks and other for whites 1 Cup of AP flour 1 1/2 Tsp of Baking Powder 1/2 Tsp Salt 1 Cup of Sugar-divided into 3/4 cup and 1/4 cup 1/3 Cup of milk 1 Tsp of vanilla 1 can of condensed milk 1 bigger can of evaporated milk 1 Cup of heavy whipping cream (more if you like a milky cake, see below) 3 Tbsp of powdered sugar 1 tsp of vanilla Raspberries or strawberries for decoration Preheat oven to 350.  Grease and fl...