Scallion Pancakes

I love scallion pancakes. It is an unhealthy relationship and NONE of the Chinese restaurants by me make them!! It is quite the tragedy. So, I decided that for New Years I wanted to make Wonton Soup and Scallion Pies! 

These are very few and simple ingredients, but I won't lie, these are a labor of love here and did take about an hour and a half to make, rest, and cook. But it was worth it!! 

Light, not greasy, scallion-y, and probably $2 to make eight good sized pancakes! One of these babies would run you at least $4.95 in the restaurant!! 

I was making breakfast pancakes in the oven and doing dishes while the dough was resting, so it was very productive!

A similar recipe are my Mexican tortillas!

Happy New Year!!!!!

Scallion Pancakes
Adapted from The Kitchn (check out the site for pictures for each step!)

makes 8 pancakes, serves 12 once you cut into wedges?

2 1/2 cups white flour
1 cup boiling water)
Oil such as vegetable, sesame, or shortening
Coarse kosher salt
1/2 cup, about 1 bunch scallions, finely chopped (scallions = green onions)
High smoke point oil for the pan, such as vegetable, canola, or peanut oil

Mix and knead the flour and water until it forms a smooth dough. This will take about 5 minutes by hand (or less by mixer). Coat this ball of dough lightly in sesame oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

Split the dough into 4 equal parts. **Don't skip this step** Lightly oil your rolling surface (I used olive oil) and roll out one part of the dough. Roll until it is a thin rectangle at least 12 x 9 inches. (think thin enough to see the grain of your counter tops)

Lightly brush the top of the dough with more sesame oil (if you think its needed), then sprinkle it evenly with chopped scallions and kosher salt (about 1/2 to 1 tsp per rectangle).

Starting from the long end, roll the dough up tightly - jelly roll style, creating one long snake of rolled-up dough. Cut in half.

Take one of these halves and coil into a round dough bundle (like kindergarten arts and crafts pottery). Let it rest while you repeat this process with the rest of the dough.

Roll a coiled dough bundle into a flat, smooth, round pancake. Stack between layers of saran wrap.

Heat a large frying pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil (I used olive oil since that is what I have in my house). When the pan is hot, add one pancake. It should sizzle, but not burn. Cook for 2 minutes on one side or until golden brown. Flip and cook another 2 minutes. Repeat for remaining dough coils.

Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.

Make-Ahead Tip: If you would like to make a few pancakes but save the rest for later, you can save the dough in the fridge for up to 5 days. Just make sure the dough is oiled and well-covered. You can also roll out individual pancakes and stack them between well-oiled layers of wax paper.

Pan Fried Noodles with Chicken (Gai See Chow Mein)

This is delish! My mom makes this with some sliced roast pork and those crunchy skinny yellow noodles... This is a rough adaptation because I have neither the roast pork or the right noodles. 

Don't let the long list of ingredients or steps deter you! This meal is worth it and can actually be prepared in 30 minutes with no additional prep time!! I have adjusted the steps below with the order that I 

Some changes....

I didn't use a wok - I used my largest pot. 

I used noodles from Wegman's (Assi Pasta, Oriental Style Noodle), but egg noodles or even spaghetti would work. 

I used petite baby bok choy but the Shanghai bok choy, American broccoli or Chinese broccoli (gai lan) would be tasty. Just go with whatever veg looks better at the store that day!

I didn't use the oyster sauce because I didn't have any. 

I didn't use the sugar because I didn't think my dinner needed sugar. 

I added carrots and bean sprouts because...why not!?

Now that I've made this meal a couple times I've tried to be more efficient with NOT using all the dishes, pots, and pans in the kitchen. Here are the tips...

Cut the veggies before the chicken (this reduces a cutting board AND a knife!)

Use the same large pot for everything (cooking the noodles, frying the noodles, cooking the chicken, and making the sauce)

Share the serving plate with someone you love and no extra plate dishes!

Measure all the dry things before the wet things (aka corn starch before sesame oil and soy sauce) 

Pan Fried Noodles with Chicken (Gai See Chow Mein)
Adapted from The Woks of Life

serves 2

2 boneless skinless chicken breasts 

2 teaspoons soy sauce
2 teaspoons oil
2 teaspoons cornstarch

4 bundles of dried Hong Kong style egg noodles or 10 oz. fresh HK Style noodles (OR any noodles)

1 small bunch of choy sum or baby bok choy (about 2-3 cups), washed and cut into strips

1-2 handfuls of baby carrots cut into match sticks
1 cup chicken stock 

1 tablespoon oyster sauce (optional)
1 tablespoon soy sauce
1 teaspoon sesame oil
Pinch of sugar (optional)
1⁄2 teaspoon salt
Fresh ground white pepper
2 cloves garlic powder

2 tablespoons cornstarch + 2 tablespoons water 

3 tablespoons oil 

2 tablespoons Shaoxing wine (any Chinese cooking wine)

1 - 2 handfuls Bean Sprouts

• Bring a large pot of water to a boil. While you wait...
• Wash and slice your veggies.
• Slice your chicken into thin strips. In a bowl, combine the soy sauce, oil, cornstarch with the sliced chicken. Set aside.
• In a small pot on the stove, combine the oyster sauce, garlic powder, soy sauce, sesame oil, sugar, salt, white pepper, and chicken stock. Leave it alone while it comes to a simmer.
• In a small bowl, mix the 2 tablespoons of cornstarch and 2 tablespoons water into a slurry and set aside.
• Once water is boiling, add the noodles. (For fresh noodles, boil for 30 seconds to a minute. For dried noodles, boil for 4-6 minutes). Do not overcook them! Drain, rinse with cold water, set aside. 
• Heat your large pot over high heat and add 2 tablespoons oil, making sure to swirl it around to coat the sides. Spread out your noodles in an even layer and fry for about 3 minutes, or until golden and crisp. 
• Flip the noodles over and fry the other side (you can add a bit more oil if necessary).
• Theoretically the noodles should not stick, I have yet to have success and end up scraping it off the bottom. It is still crispy and good, just not as pretty! When the noodles are golden on both sides, transfer the noodles to a large round plate. 
• In the same large pot, add another tablespoon of oil. Sear the chicken breast and carrot sticks.
• Once browned, add the shaoxing wine to deglaze the pan. Pour in your sauce.
• Let the liquid come to a boil and add your green vegetables. 
• Stir and cook for about a minute. 
• Stir up your slurry mixture again, since the cornstarch probably settled to the bottom of the bowl. 
• Once the liquid is boiling, add about 2/3 of the cornstarch and stir the mixture to thicken. Add more slurry until the sauce thickens enough to coat a spoon. How thick you like your sauce it is also about personal preference. Allow to bubble up for another 30 seconds or so. 
• Pour the entire mixture over the noodles and serve immediately. Serve with hot chili oil or Sriracha on the side if you like!

Pancakes

Pancakes are a weekend breakfast staple in our household. However, I really dislike that they take a long time to make and the chef doesn't get to eat with the rest of us. We also would prefer the kids to eat homemade pancakes with minimal ingredients vs Eggo Waffles - so I was looking for a way to mass produce pancakes in a quick efficient manner. 

We found this recipe because it is specific to almond milk and we normally don't have regular milk at home. The almond milk keeps the pancakes softer and the edges won't crisp up as much. 

I have a whoopie pie pan that I have never used and thought this would be the perfect excuse for it! When I make whoopie pies I use a small cookie scoop to ensure the sizes are the same. I purchased the pan when I was on a breakfast sandwich kick and thought this would be perfect to create sandwich sized egg patties. 

If you don't have one of these pans you can also use muffin tins and put enough batter in them to cover the bottom. I think they would poof up to become mini pancakes.

If the kids were willing to eat square pancakes then I would try making them in a 9x13 pan and cutting them. That would probably be the easiest way...but a girl can dream right?

I tripled the pancake batter below and created 40 silver dollar size pancakes in about 40 minutes (includes getting out the ingredients, making the batter, doing dishes, and cooling time). This did take a while but while the pancakes were baking I was able to do other things around the kitchen (like the dishes!). We stored some in the fridge and others go into the freezer. To warm we microwave them for 20-30 seconds (if not frozen) and about 45 seconds if frozen.

From a visual these are very pale pancakes but the kids liked them better that way, if you want them to be darker/more golden you can add a little butter in each hole before adding the batter. Also use the melted butter in the batter instead of the oil. 

These pancakes are pale, soft and fluffy and cakey! Enjoy!

Slightly lumpy pancake batter

2 tablespoons of batter for each hole

Let cool 3 minutes before removing from the pan

Pile of warm fluffy pancakes!

The perfect size for  mini sausage sandwiches!

Pancakes

Adapted from Silk Almond Milk

makes about 13 mini pancakes

1 cup unbleached all-purpose flour or whole wheat pastry flour
1-2 tablespoon sugar or honey
2 teaspoon baking powder
1/2 teaspoon salt
1 cup Almond milk, any flavor but Chocolate (or regular milk)
2 tablespoon oil or melted butter
1 egg

1 teaspoon vanilla (optional)

Whisk together flour, sugar, baking powder and salt in a small bowl.
In a separate bowl, whisk together Silk, oil and egg.
Add flour mixture to egg mixture and stir just to moisten—a few lumps are fine.

Griddle: 

Cook pancakes on a griddle over medium heat. 

Pour 1/4 cup of batter on the pre-heated pan. 

When larger bubbles start to form and the edges are turning slightly cooked, flip the pancake. It takes about 1:30-2:00 per side.  

Serve immediately or let cool and store in airtight container in the fridge.

Whoopie Pie Pan:

Pour 2 tablespoons of batter into each hole. 

Bake at 375F for 9-12 minutes. If too pale you can toss under the broiler for a 30 seconds. 

Serve immediately or let cool and store in airtight container in the fridge.

Sauerbraten (German Pot Roast)

The husband travels to Germany on occasion and was craving some German Pot Roast also known as Sauerbraten! I looked at many different recipes and decide that Alton Brown wouldn't send me in the wrong direction.

I confess that I did make changes to the original recipe. I omitted the Juniper Berries as those were not available at Wegmans. I did not sear the meat prior to marinating. I also used the slow cooker on low for about 12 hours instead of cooking in the oven.

Many of the reviews said that there were too many gingersnaps and to use 1/2 the amount of sugar. I followed those tips however I think it needed the full amount of both (18 cookies instead of 10 and 1/3 cup of sugar instead of 1/4). The broth/liquid wasn't thick enough and it was very acidic/tangy. I did throw in 2 potatoes that were wilting on my counter tops as well.

I would also vent the slow cooker lid to reduce the liquid and help make it less soupy.

The slow cooker the meat became more pot-roast like instead of slice-able. Tender and yummy, just not what (I believe) it should have resembled.

This was served over fresh and homemade spaetzle!

Sauerbraten

Adapted from Alton Brown

Serves 2 1/2 very hungry adults

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves (1/4 to 1/2 tsp ground cloves)
12 juniper berries (optional)
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round (I used Chuck Roast)
1 tablespoon vegetable oil
1/4 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.

Pat the bottom round dry and rub with vegetable oil and salt on all sides.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

Chicken Rice Soup

While it is almost 90F… fall is coming! I swear it! So here is a quick and easy chicken soup recipe that you can quickly assemble for those cool evenings. The roux will create a creamer thicker broth for the soup.

If you are cooking for picky kids puree the onion, garlic, and celery in the food processor. You’ll get the flavor but none of the texture. Rice can be substituted for pasta. Left over chicken would work too. And any veggies that may be having a slow death in your crisper drawer could be included in this as well! Flavors that would be tasty would include a few slices of ginger in the broth while cooking (remove before serving) or lemon juice in the broth.

This soup freezes well, just omit the rice/pasta. When you are ready to eat make the pasta/rice when the soup is heating up and then combine. This prevents the rice/pasta from being gummy and mushy.

Chicken Rice Soup
Makes 4-6 servings

2 tbsp oil
Small Onion, diced
3 garlic cloves, minced
3 carrots, sliced
3 stalks of celery, sliced
4 tbsp flour
2 tbsp butter
1 tbsp seasoning (oregano, Italian seasoning, or parsley)
1 can of corn (optional)
4-5 cans of chicken broth (it seems like a lot of broth but it will absorb and thicken as then soup sits in the fridge)
3 chicken breasts (cooked)
1 cup brown rice (uncooked)
Salt and pepper

To Cook Chicken:
Preheat oven to 350F. Season chicken with salt and pepper. Cook for about 30 minutes. When it is done take it out and let it cool. Shred and put aside.

To Cook Rice:
1 cup rice in 1 ½ cups of liquid (I do a split between water and chicken both). Bring to a boil then reduce to a simmer. When liquid is mostly absorbed (after approx. 25 minutes) turn off the heat and put aside.

To Make Soup:
While the chicken and rice are cooking, start making the soup! Heat large pot. Add a little oil and add in the garlic, onion, carrots, and celery. Season with salt and pepper. Let it sauté 5 minutes. Add butter and stir into the veggies. When melted add in the flour. Stir to coat the veggies. Add in seasoning of your choice. Season with salt and pepper. Add ½ can of broth and stir so the broth doesn’t become lumpy. When broth is smooth add in rest of the broth. Add chicken and rice when they are done cooking.