Chinese-style broccoli is one of my favorite veggie dishes. Instead of cooking the broccoli to baby food consistency – something that people do way too often back home – the vegetable is blanched and stir-fried to perfect cooked softness, while still retaining its crunch.
This green vitamin bomb is already delicious on its own, but a little bit of spring onion and oyster sauce just brings the dish to a next level. It’s really hard to screw up this recipe, just make sure to blanch and stir-fry the broccoli only for a couple of minutes and you’ll be fine.
The only thing that I changed about this recipe is that I cut back on the oil. I’m sure it will still taste great without the obscene amount of oil we used in cooking class.
So, I’ve told you that son #1 is a professional chef, and the guy works all the time. Being in the restaurant business he never has a weekend off, and I suppose that just goes with the territory. Lucky for him he really loves his job. He did however have off the other day and decided to invite his buddies over to watch some football. They were just going to order some pizzas and drink beer, typical guy stuff. Now me, being the hovering mother that I am, felt it necessary to offer these guys a healthy snack. They’re grown men actually, and I probably should have just minded my own business, but I just couldn’t help myself.
I decided to make these zucchini fries for them. I think they’re the perfect snack for sitting around and watching football, all crispy and crunchy. It was just kind of funny when…
Tis the season to eat a lot! As a regular subscriber to Lauren Conrad’s blog, I had to repost her latest recipe:
We were recently browsing through our fabulous new Community Recipe Galleryand stumbled upon the perfect seasonal treat: Pumpkin Cupcakes with Salted Caramel Buttercream Frosting submitted by LaurenConrad.com member, Kelby Peachey. (Just reading the name of this culinary confection makes our mouths water.) In honor of the fall season and the upcoming holiday, we thought there was no better time than now to spotlight this perfectly pumpkin-inspired recipe with all of you. Without further ado, here is Kelby’s recipe…
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and all spice. Now mix all these dry ingredients TOGETHER. I used a fork and â€˜whisked’ it around so it was even throughout.
Now, combine the brown sugar, granulated sugar, butter (I melted the butter in the microwave to make it easier to mix), and eggs. Beat on a medium speed until well combined.
Add the pumpkin puree
Preheat oven to 350 degrees. Although this step is usually first, I find this A) a waste of money because your damn oven is just sitting there heating away FOR NOTHING!! and, AND, I’m not that quick!! B) you can let your oven preheat while doing the liner thing (explained in a bit), but also while your CLEANING UP!!
Line cupcake pans with paper liners. Divide your batter evenly among liners, filling each about halfway 2/3rds full. Bake until tops spring back when touched and cake tester (toothpick!)
To find out how to make the Salted Caramel Buttercream Frosting, please visit this website: Peachy Pains