My 3 Recipes

Because of the time I spent in Japan and also with the Japanese Association here at UT, I decided to look at Japanese recipes that were also doable as a university student. Karaage is just easy to prepare and easy to eat as it’s just thigh meat that has been battered. Onigiri is just rice with some seasoning, maybe a meat filler, and seaweed which I can obtain relatively easily.

Karaage (Japanese fried chicken):

http://norecipes.com/recipe/karaage-recipe

http://www.japanesecooking101.com/karaage-recipe/

Onigiri (Rice balls):

http://www.justhungry.com/2007/01/onigiri_omusubi_revisited_an_e.html

Recipe Research

I chose these three recipes because they are meals that I often get when I go to my favorite restaurants. Another reason that I chose these recipes is because they are out of my cooking comfort zone and I want to be more adventurous and go beyond broccoli and baked chicken. The goal is to be able to spend less money on my favorite meals and be able to get seconds (and thirds).

 

  1. Sweet Potato Hash

 

INGREDIENTS

2 tbsp unsalted butter

2 to 3 large yellow onions (about 2 lb), halved, thinly sliced, then halved again

Kosher salt

freshly ground black pepper

3 large sweet potatoes (about 3 lb), skin intact, chopped into 1/4″-1/2″ cubes

1/4 cup olive oil

1 1/2 tsp smoked paprika

2 tbsp (packed) finely minced fresh rosemary or oregano leaves

4 to 6 large eggs

shaved Parmesan, for serving (optional)

 

PREPARATION

– Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.

– Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don’t worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.

– Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.

– Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.

– Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9″ x 13″ baking dish.

– Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.

– Serve immediately, with Parmesan, if desired.

Cooks’ notes:

For variations, try folding in smoked turkey, roasted chicken, or cooked breakfast sausage before roasting. Hash can be cooled and stored, covered, in the refrigerator for up to 5 days.

 

 

 

  1. PAD SEE EW (THAI STIR FRIED NOODLES)

 

PREP TIME

10 mins

COOK TIME

5 mins

TOTAL TIME

15 mins

 

Pad See Ew (which means Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. It’s amazing how fast it comes together – once the ingredients are ready to throw into the wok, it takes less than 5 minutes to cook. Traditionally, this is made with Sen Yai which are wide, thin rice noodles. But these are only sold in Asian stores where I live (and I don’t have one nearby) so I’ve made it with wide rice stick noodles which are readily available in supermarkets and it is a pretty close substitute. I’ve eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!

Author: Nagi | RecipeTin Eats

Recipe type: Noodles, Stir Fry

Cuisine: Thai

Serves: 3

 

INGREDIENTS

Noodles

  • 6oz / 180g dried wide rice stick noodles, or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1)

Sauce

  • 2 tablespoons dark soy sauce (or sub with kecap manis) (see notes for substitutes)
  • 2 tablespoons oyster sauce
  • 2 teaspoons soy sauce (normal all purpose soy sauce)
  • 2 teaspoons white vinegar (plain distilled white vinegar)
  • 2 teaspoons sugar (white or brown)
  • 2 tbsp water

Stir Fry

  • 2 tbsp peanut or vegetable oil
  • 2 cloves garlic cloves
  • 1 cup / 150g / 5oz chicken thighs (boneless, skinless), cut into bite size pieces
  • 1 large egg
  • 4 cups (packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks)

 

INSTRUCTIONS

  • Prepare the noodles according to packet instructions. Some just require soaking in boiling water for 5 minutes, others require cooking in a pot of boiling water for a few minutes. For fresh noodles, soak in boiled water in a bowl for a few minutes – do not boil in a pot. Drain when ready.
  • Meanwhile, combine sauce ingredients.
  • Mince the garlic straight into the wok with the oil. Place wok high heat. As the oil is heating, the garlic will gradually heat too and infuse the oil with flavour.
  • When the oil is hot and the garlic is starting to turn golden, add the chicken and Chinese broccoli stems and stir fry for 1 minute.
  • Move the chicken and Chinese broccoli to one side and crack in the egg, and scramble it. Don’t worry if some of it sticks to the wok, it will char as you continue cooking – you want that chargrilled flavour!
  • Add the noodles, Chinese broccoli leaves and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelise, and the leaves to just wilt. They only need to be just wilted because they will continue to cook while you are plating up.
  • Serve immediately.

 

 

  1. CHICKEN TIKKA MASALA

Makes 6 Servings ACTIVE TIME 1 hour TOTAL TIME5 1/2 hours

INGREDIENTS

  • 6 garlic cloves, finely grated
  • 4 teaspoons finely grated peeled ginger
  • 4 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 cups whole-milk yogurt (not Greek)
  • 1 tablespoon kosher salt
  • 2 pounds skinless, boneless chicken breasts, halved lengthwise
  • 3 tablespoons ghee (clarified butter) or vegetable oil
  • 1 small onion, thinly sliced
  • 1/4 cup tomato paste
  • 6 cardamom pods, crushed
  • 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
  • 1 28-ounce can whole peeled tomatoes
  • 2 cups heavy cream
  • 3/4 cup chopped fresh cilantro plus sprigs for garnish
  • Steamed basmati rice (for serving)

 

PREPARATION

  • Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
  • Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
  • Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
  • Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
  • Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
  • Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
  • DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Michael’s 3 Drink Recipes

I decided to choose alcoholic drink recipes because my roommates and I have recently taken up drink-mixing as a hobby. While society may (ignorantly) dictate that is emasculating for men to consume beverages of the fruity variety, I myself have no shame in partaking in the occasional marg or hard cider. I dedicate these 3 recipes to all the men in the world who deny themselves the consumption of fruity drinks because of fear of ridicule. Be brave, gentlemen.

Mango Margarita:

http://www.foodnetwork.com/recipes/michael-chiarello/mango-margarita-recipe.html

Pomegranate Mimosas:

http://www.epicurious.com/recipes/food/views/pomegranate-mimosas-350910

Peach – Raspberry Tequila Sunrise

http://www.myrecipes.com/recipe/peach-raspberry-tequila-sunrise?utm_medium=yummly&utm_source=yummly&utm_campaign=yummly

Three Recipes

I chose these recipes because they aren’t too hard and don’t require a ton of time to make. I think any kind of pasta is perfect for college students like myself who don’t have a lot of time to cook and need to make something quick. I also like eating desserts and banana bread was one of the first things I made when I tried baking.

Spaghetti:

http://www.readyseteat.com/recipes-Spaghetti-and-Meat-Sauce-3983.html

Cheesecake:

http://www.foodnetwork.com/recipes/food-network-kitchens/classic-cheesecake-recipe2.html

Banana Bread:

http://allrecipes.com/recipe/20144/banana-banana-bread/

Three Recipes

*Teriyaki Chicken*

Ingredients:

  • ¼ cup soy sauce
  • ⅓ cup freshly squeezed orange juice (from 1½ medium or 1 large oranges)
  • 3 Tbsp honey
  • 1 tsp finely grated fresh ginger
  • 1 tsp sesame oil
  • 1½ to 2 lbs (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat
  • 1 Tbsp oil (I use light olive oil)
  • 1½ Tbsp unsalted butter
  • Green onion and sesame seeds for garnish, optional

Instructions:

  1. In a large bowl, whisk together all marinade ingredients: ¼ cup soy sauce, ⅓ cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
  2. Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
  3. Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
  4. Remove pan from heat and transfer chicken to a bowl.
  5. Pour reserved marinade into the pan, add 1½ Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine. Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds if desired.

*Mozzarella Sticks*

Ingredients: 

Instructions:

  1. Cut the cheese into 8 3 1/2/x 1/2×1/2″ sticks.
  2. Put flour into shallow dish and dredge the mozzarella sticks lightly in flour, shaking off the excess.
  3. One by one, dip in the beaten egg, coating completely, and then roll in bread crumbs to coat.
  4. Put the sticks on a plate and freeze for 15 minutes.
  5. Heat a deep fryer or heavy pot to 365 in 3 inches of oil.
  6. Fry the mozzarella sticks in 2 batches until golden brown, about 1 minute.
  7. Drain on paper towels and serve with hot marinara sauce.

*Chocolate Milkshake*

Ingredients: 

  • 1/4 cup chocolate-flavored syrup
  • 3/4 cup milk
  • 3 scoops (1/2 cup each) vanilla ice cream

Instructions:

    1. In blender, place milk and syrup. Cover and blend on high speed 2 seconds.

    2. Add ice cream. Cover and blend on low speed about 5 seconds or until smooth. Pour into glasses. Serve immediately.

Davion’s Three Recipes

http://www.foodnetwork.com/recipes/paula-deen/southern-tea-cakes-recipe2.html

http://www.foodnetwork.com/recipes/strawberry-shortcake-recipe3.html

http://allrecipes.com/recipe/19900/mississippi-mud-brownies/

 

I am a huge dessert person! I picked these three recipes because they are some of my favorite desserts that I have tried over the years. I love brownies with personality, they tend to all be the same; however these stand out. Tea cakes and strawberry shortcake are childhood favorites.

Three Recipes

I chose these three recipes because they all require minimal effort and are perfect for someone who isn’t necessarily a pro in the kitchen. I am a dessert fanatic and slutty brownies are something that I have baked since I was young. The Doritos nachos is just a simple, fun snack that my friends from high school randomly put together one day and it is something that I have been making ever since.

  • Slutty Brownie
    • Ingredients
      • 1 pound chocolate chip cookie dough
      • 16 oreo cookies
      • 1 box brownie mix
    • Directions
      • Preheat oven to 350℉. Grease a 9×9-inch pan with cooking spray.
      • Spread cookie dough in an even layer on the bottom. Top with Oreos in an even layer.
      • Mix brownie batter according to package instructions; spread on top.
      • Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
      • Let it cool in the pan for 15 minutes before cutting into 16 even squares.
  • Spaghetti Squash with Parmesan Cheese
    • Ingredients
      • 1 medium spaghetti squash
      • 1/2 grated parmesan
      • 1/2 stick butter
      • salt and pepper
    • Directions
      • Preheat the oven to 350 degrees F
      • Use a paring knife to prick squash all over
      • Place in a baking dish and bake 1 hour or until soft
      • Cut squash in half
      • Scoop out and discard seeds
      • Using a fork, scrape flesh in strings into a serving bowl
      • Toss with Parmesan and butter and season to taste with salt and pepper.
  • Doritos Nachos
    • Ingredients
      • One bag of Nacho Cheese Doritos
      • Shredded cheddar cheese
      • Tabasco
      • Sour cream
    • Directions
      • Spread out chips evenly on a large plate
      • Cover the chips in the cheese (the more the better)
      • Cook in the microwave until the cheese is sufficiently melted
      • Lastly, cover the nachos with tabasco depending on how spicy you look your food

 

 

Molly’s three recipes

I chose these recipes because they are all easy to make and delicious. I always make banana bread at home when we have brown bananas and the other two are also fun to make, although I don’t have as much experience with them.

Banana Bread

Ingredients:

2 cups all-purpose flour

1-teaspoon baking soda

¼ teaspoon salt

½ cup butter

¾ cup brown sugar

2 eggs, beaten

2 large brown bananas

Directions:

  1. Preheat over to 250 degrees F. Lightly grease a 9×5 inch loaf plan.
  2. In a large bowl, combine flour, baking soda, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs, mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn onto a wire rack.

Puppy Chow

Ingredients:

9 cups crispy rice cereal squares

½ cup peanut butter

1-cup semi-sweet chocolate chips

1½ cups confectioner’s sugar

Directions:

  1. In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
  2. Remove from heat, add cereal, and stir until coated.
  3. Pour powdered sugar into large plastic bag, add coated cereal, and shake until well coated. Store in airtight container.

Banana Pudding

Ingredients:

1 (5 ounce) package instant vanilla pudding mix

2 cups cold milk

1 (14 ounce) can sweetened condensed milk

1-tablespoon vanilla extract

1 (12 ounce) container frozen whipped topping, thawed

1 (16 ounce) package vanilla wafers

14 bananas, sliced

Directions:

  1. In a large mixing bowl, beat pudding mix and milk for 2 minutes.
  2. Blend in condensed milk until smooth.
  3. Stir in vanilla and fold in whipped topping.
  4. Layer wafers, bananas, and pudding mixture in a glass-serving bowl.
  5. Chill until served.

My Recipe Research: A Dive into Greek Cuisine

http://www.epicurious.com/recipes/food/views/pasta-and-lamb-casserole-em-pastitsio-em-350934

http://www.mygreekdish.com/recipe/greek-lamb-souvlaki-recipe-skewers-with-pita-bread/

https://www.cooklikegreeks.com/en/recipes/old-fashioned-sokolatina.html
I chose the above recipes for Pastitsio, Lamb Souvlaki, and Sokolatina respectively.  As a Dallas native, I grew up in an area with many great Greek restaurants, where I developed an obsession with the cuisine.  In Austin, I have yet to find a great place to eat Greek, so I hope that by trying these recipes I will be able to emulate my favorite dishes myself.

My Three Recipes

I chose the following three recipes because they are very important to me.  The first two are the most common meals I cook because they are easy and very cheap to make.  As you can see, the noodles even have a price per unit listing on the recipe.  The last recipe I chose because it is the best dessert that my mom makes and every time she makes them I already can’t wait until the next time.  It’s amazing and definitely worth the effort (if only I was good at baking).

Dragon Noodles

INGREDIENTS
  • 4 oz. lo mein noodles $1.13
  • 2 Tbsp butter $0.20
  • ¼ tsp crushed red pepper $0.02
  • 1 large egg $0.25
  • 1 Tbsp brown sugar $0.02
  • 1 Tbsp soy sauce $0.02
  • 1 Tbsp sriracha (rooster sauce) $0.08
  • 1 handful fresh cilantro $0.22
  • 1 sliced green onion $0.06
INSTRUCTIONS
  1. Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).
  2. While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.
  3. In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.
  4. When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!

Mango Tilapia:

  1. Preheat the oven to 400 degrees F (200 degrees C.)
  2. In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
  3. Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
  4. While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.

Chocolate Cake Mix Bars

INGREDIENTS
  • 1 chocolate cake mix
  • 1 stick (1/2 cup) butter- softened to room temperature
  • 1 egg
  • 1/2 cup sweetened condensed milk
  • 1 cup milk chocolate chips
  • 1 cup white chocolate chips
INSTRUCTIONS
  1. Pre-heat oven to 350 degrees
  2. Line a 9×9 pan with parchment paper & spray with cooking spray
  3. Combine cake mix, butter & egg in mixer bowl & beat with paddle attachment until mix forms into a thick dough
  4. Press 2/3 of the dough into the prepared baking pan- it will look like there isn’t enough to cover the bottom, just keep working it into a thin even layer (it will cover)
  5. Sprinkle with 1/2 cup of each type of chocolate chips
  6. Pour sweetened condensed milk over the top in a thin, even coating
  7. Separate remaining dough into balls & evenly distribute over the top of the chocolate chips.
  8. Press down to flatten a bit; Top with remaining chips.
  9. Bake 27- 30 minutes
  10. Cool completely before slicing if you aren’t eating warm, right out of the pan.