2 tablespoons extra-virgin olive oil
8 chicken thighs
Kosher salt and freshly ground black pepper
1 red onion, minced
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons gochujang
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 pineapple, peeled and cored, thickly sliced
1 bunch scallions, thinly sliced on the bias
INSTRUCTIONS
1. Preheat the oven to 375°F. Heat the oil in a large, oven-safe skillet over medium heat.
2. Season the chicken with salt and pepper. Place the chicken skin side down into the hot skillet and cook until the skin is evenly golden brown and crisp, 7 to 9 minutes.
3. Turn the chicken over and cook for about 3 more minutes. Transfer the chicken to a plate. Remove all but 1 tablespoon fat from the pan.
4. Add the onion, garlic, and ginger and sauté until the onion is tender, about 5 minutes. Add the gochujang, soy sauce and rice vinegar. Bring the sauce to a simmer, and simmer until it reduces by about half and becomes thick and syrupy. Remove the pan from the heat.
5. Return the chicken to the skillet, skin side up, and arrange the pineapple in the skillet. Transfer the skillet to the oven and cook until the chicken is cooked through and the sauce has thickened a bit more, 12 to 17 minutes.
6. Brush the sauce over the chicken. Garnish the chicken with scallions and serve immediately.
Corn, bacon and just a touch of Parm = completely irresistible.
1. Cut the corn off the cob with a sharp knife. Transfer kernels to a bowl and firmly scrape the knife against the cob to release any liquid. Discard the cobs.
2. Heat a large skillet over medium heat. Add the bacon and cook until the fat has rendered and it’s very crisp, 5 to 6 minutes. Remove the bacon from the pan with a slotted spoon and drain on paper towels.
3. Add the red onion and cook, stirring occasionally, until it’s tender, about 4 minutes. Add the corn and garlic and cook until the garlic is fragrant, about 3 minutes. Season with the salt and red pepper flakes and reserve over low heat.
4. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Scoop out and reserve 1 cup of the pasta water, then drain the pasta.
5. Stir the pasta water into the corn mixture. Raise heat to medium and bring the liquid to a gentle simmer. Add the pasta to the skillet and toss to combine.
6. In a small bowl, whisk together the egg yolks and cream. Add to the skillet and toss well to coat. Add the Parmesan, plenty of black pepper and reserved bacon and toss to combine. Garnish with the chives.
Have you eaten the garlic fries at the Safeco Field (home to the Seattle Mariners)? These are close.
Vegan/Paleo Cauliflower Walnut Taco Meat
- TACO MEAT
- 1 cup raw walnuts (sub 2/3 C sunflower or pumpkin seeds)
- 12 ounces 1" cauliflower florets (I buy bagged from Trader Joe's; equals 4 1/2 cups)
- 8-10 ounces sliced baby bella or button mushrooms
- 2 teaspoons olive oil or avocado oil
- 2 tablespoons nutritional yeast
- For Serving: tortillas or shells, guac, salsa, avocado, clantro, shredded lettuce
- TACO SPICE MIXTURE
- 2 1/2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon coconut sugar
- Preheat oven to 350 degrees F and add walnuts to a baking sheet (can be unlined). Roast walnuts until slightly darkened in color and fragrant, approximately 10 minutes (start checking at 8).
- Remove walnuts and place in a heatproof bowl and set aside. Turn oven up to 400 degrees. Now line baking sheet with parchment paper. Add cauliflower and mushrooms to the baking sheet. Drizzle oil over vegetables and toss gently to coat.
- Roast veggies for 20 minutes, until the cauliflower florets have golden brown edges. While roasting, make Taco Spice Mixture. Add 1/4 cup of spice mixture, walnuts and nutritional yeast to a food processor. Pulse just 1-2x to incorporate.
- When veggies have finished roasting, allow to cool until they are easy to handle with your fingers but still warm to touch. Add to food processor and pulse another few times, until mixture is incorporated but still has a chunky texture. Taste and stir in extra spice mixture and salt as you like—I personally use all the spice mixture and add an extra 1/2 teaspoon salt.
- Serve immediately and enjoy! Leftover “meat” will keep tightly sealed in the refrigerator up to 5 days or frozen for 1 month.
Low-cal “fried” fish
Four white fish fillets, Norwegian or Alaska Cod are good
Marinate for 15 minutes or more in:
1 tbsp mayo
2 tsp Dijon
1 clove of crushed garlic
½ tsp salt
Fresh ground pepper
1 tsp smoked or regular paprika
Preheat your oven to 400f/170 C
Roll the fillets in ¾ cup Panko crumbs season with:
Salt, pepper and 1 tsp paprika or smoked paprika
Place the fillets on a baking rack over a foil-lined pan. Spray the rack and the filets with cooking spray.
Bake 20-25 minutes until the fish is flakey and the crust is lightly brown.
Low-cal tartar sauce
Mix
2 tbsp yogurt low- fat
2 tbsp mayonnaise
1 heaping tbsp pickle relish
1 tbsp capers
A squeeze of fresh lemon
August 26, 2018
Cheaters Skillet Paella
INGREDIENTS
6 servings
2 tablespoons extra-virgin olive oil
1 onion, diced
3 garlic cloves, diced
1½ cups chopped roasted red peppers, diced
2 links cooked chorizo, sliced
1 tablespoon tomato paste
1½ cups carnaroli or arborio rice
½ cup white wine
3 cups chicken broth
1 pinch dried saffron
1 dried bay leaf
Juice of 1 lemon
1 pound shrimp, peeled and deveined
1 pound littleneck clams, washed well
1¼ cups peas
Salt and freshly ground black pepper
Fresh parsley, as needed for garnish
DIRECTIONS
1. Preheat the oven to 325°F.
2. In a large, flat, oven-safe pan, heat the olive oil over medium heat. Add the onion and sauté until tender, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute more.
3. Stir in the peppers and chorizo. Cook until the chorizo browns slightly, 5 to 6 minutes.
4. Stir the tomato paste into the pan and cook for 1 minute. Add the rice and stir well to combine. Cook for 1 minute more.
5. Pour in the wine and broth, then add the saffron, bay leaf and lemon juice. Stir well to combine and bring the mixture to a simmer. Nestle the shrimp and clams into the pan.
6. Bake the paella, uncovered, until the clams open, 22 to 25 minutes. Gently add the peas. Season with salt and pepper.
7. Garnish with parsley and serve immediately.
August 18, 2018
With grilled meat and veggies on repeat through the summer months, I constantly find myself craving something that just jazzes them up slightly. Now I have this creamy 3-ingredient sauce in my back pocket.
Magic Summer Sauce
Makes about 1 cup
1 cup plain yogurt
2 to 3 tablespoons Dijon mustard
1 to 2 teaspoons Sriracha or Asian chili-garlic sauce
Place all the ingredients in a small bowl and whisk to combine.
Creamy Turmeric Chicken Skillet
2 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
1 tablespoon peeled and minced fresh turmeric root
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt, plus more for seasoning
1 1/2 pounds boneless, skinless chicken thighs
1 1/2 teaspoons ground turmeric
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
Cooked basmati or jasmine rice, for serving
Chopped fresh cilantro leaves and tender stems, for garnish
Melt the butter in a 12-inch or larger skillet over medium heat. Add the onion, fresh turmeric, pepper, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Meanwhile, place the chicken on a large plate with the smooth-top side facing up. Season with salt and all of the ground turmeric.
Push the onions to the outer edges of the pan and place the chicken, seasoned-side down, in a single layer in the middle of the pan. Season the chicken with more salt. Cook, undisturbed, until the chicken just begins to brown, no longer than 3 to 4 minutes (any longer and the turmeric will start to burn).
Using tongs, flip the chicken and cook for 2 minutes more. Pour in the wine and use a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 1 minute, pour in the cream and broth, and stir gently to combine.
Reduce heat to medium-low, cover, and cook until the chicken is tender and cooked through, and registers at least 165°F on an instant-read thermometer, 18 to 22 minutes. Serve over rice and garnish with cilantro.
August 11, 2018
Potato Salad with Bacon
INGREDIENTS
2 lbs (1 kg) baby potatoes
4 slices bacon, finely chopped
2 tablespoons (30 ml) olive oil
2 onions, thinly sliced
2 tablespoons (30 ml) white balsamic vinegar
2 teaspoons (10 ml) whole-grain mustard
1/4 cup (60 ml) fresh chives, chopped
Salt and pepper
PREPARATION
1. In a pot of salted boiling water, cook the potatoes until tender. Drain, let cool, and cut in half. Set aside.
2. In a large non-stick skillet, melt the bacon in the oil. Add the onions and sauté until they are golden brown and the bacon crispy.
3. Add the potatoes and cook for about 3 minutes, stirring to coat thoroughly. Deglaze with the vinegar. Add the mustard and chives. Toss and adjust the seasoning. Serve warm or at room temperature.
Mango Squares
Crust
1 cup (150 g) unbleached all-purpose flour
1/4 cup (55 g) sugar
1/2 tsp baking powder
1/4 tsp salt
1/4 cup (75 g) unsalted butter, melted
Filling
1/2 cup (105 g) sugar
1 tbsp cornstarch
3 eggs
1 cup (250 ml) mango purée (see note)
1/4 cup (60 ml) lemon juice
PREPARATION
Crust
1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line a square 8-inch (20 cm) cake pan with parchment paper, letting it hang over two sides.
2. In a bowl, combine all the ingredients until the dough has a grainy texture. Lightly press into the prepared pan. Bake for 15 minutes and let cool.
Filling
3. Meanwhile, in another bowl, combine the sugar and cornstarch. Whisk in the eggs. Stir in the mango purée and lemon juice. Pour onto the crust.
4. Bake for 20 minutes or until the filling is set. Let cool on a wire rack. Cover with plastic wrap directly on the surface of the filling and refrigerate for 2 hours. Unmould and cut into squares.
For 1 cup (250 ml) of mango purée, process 2 cups (340 g) of cubed mango in a blender until smooth, then strain.
PICO DE GALLO
Fresh and ripe tomatoes are tossed with onions, lime juice, jalapenos, and cilantro to give you an unforgettable salsa fresca for any occasion!
INGREDIENTS
1 1/2 lbs ripe tomatoes diced
1/2 cup onion finely diced
1 lime juiced
1 jalapeno seeded and diced
1/4 cup cilantro choppped
salt and pepper to taste
INSTRUCTIONS
Dice tomatoes and set in a strainer to drain while preparing the remaining ingredients.
Add all ingredients to a small bowl and toss to combine.
Allow to sit at least 20 minutes for flavors to blend.
RECIPE NOTES
Allow to sit for 20 minutes for optimal flavor!
SERVINGS: 6
PEANUT BUTTER CORNFLAKE COOKIES
Peanut Butter Cornflake Cookies are an easy and sweet treat with no baking required! Everyone will love these chewy, sweet, and salty cookies that are ready in no time at all!
INGREDIENTS:
1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 teaspoon vanilla extract
6 cups corn flakes
DIRECTIONS:
In a large saucepan, combine the sugar, corn syrup, and peanut butter. Cook over medium high heat until center starts to boil, make sure to stir constantly so the sugar doesn’t burn.
As soon as the sugar mixture comes to a boil, remove from heat and stir in the vanilla extract and corn flakes, mix until corn flakes are evenly coated in sugar mixture.
Use an ice cream scoop to drop cookies onto wax paper as quickly as possible before mixture starts to cool and harden.
Let cool on wax paper for 20 to 30 minutes before enjoying.
May 12, 2018
UBC Cinnamon Bun Recipe
YIELD: 18 Large Cinnamon Buns
INGREDIENTS:
Dough
3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour
Filling
¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon
METHOD:
Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45-60 minutes.
Preheat oven to 350°F (180°C).
Bake for 35-40 minutes.
Remove from oven and immediately invert onto a serving tray.
Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!
