Tag: hangryhannah

Veggie-Packed Slow Cooker Chicken Noodle Soup

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It’s cold in Ohio, I know we shouldn’t be surprised. We just had freezing temperatures, a snowstorm, and then raining ice, so needless to say, we are all working on staying warm. I wanted to get back to the basics and make a chicken noodle soup. I used Nyssa’s Kitchen recipe for her turmeric chicken soup as a guide to make a veggie-packed soup with creamy broth. I made a few tweaks here and there but this soup is a keeper & it helped me stay warm, I mean they do say chicken soup is good for the soul!

Ingredients

  • 1 Medium Yellow Onion, Diced
  • 1 Large Leek, white and light green parts only, halved and thinly sliced
  • 3 Large Carrots, thinly sliced
  • 3 Celery Stalks, thinly sliced
  • 1 TSP Salt
  • 3 Garlic Cloves, chopped
  • 1 TSP Turmeric
  • 1 TSP Poultry Seasoning
  • 6 Cups Chicken Broth, I used turkey bc that’s all I had
  • 1 13.5 oz Can Coconut Milk
  • 1 1/4 lbs Boneless Chicken Breasts
  • 1 10 oz Bag Frozen Peas
  • 1 Cup of Kale
  • 1 TBSP Parsley
  • Cooked Egg Noodles
  • Black Pepper

Let’s Get Cooking

In a skillet on MED heat, combine the olive oil + onion + leeks + celery + salt. Saute together for about 10 minutes, until the onions begin to soften.

Add in the garlic + turmeric + poultry seasoning and stir to combine, let cook for about 3 minutes.

Place the raw chicken into the crock pot and top with the sauteed veggies. Pour over the broth and place the crock pot on high for 4 hours

Once done, remove the chicken, shred it, and return back to the crock pot. Stir in the coconut milk + frozen peas + kale + parsley and allow to cook for about another hour on low, or until the peas are bright green.

During this time, cook up your egg noodles per package instructions.

Serve the soup over the cooked egg noodles, top with extra pepper & warm up!

Made with Love,

Hannah

Crispy Tofu Bowls

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I live by the motto; “I will try anything once”. Well, I tried tofu once, and I fucking hated it. The texture about sent me over the edge. Now I’m always open to second chances so I thought I would try tofu again and I am so happy that I did. I am trying to do a few meatless Mondays and I decided that I would give tofu another shot. I am so grateful for Yummy Bowl’s guidance on making this delicious crispy tofu that makes a perfect weeknight dinner. I also love that since making a large batch, it reheats brilliantly in the air fryer.

Ingredients

  • 1 pack Extra Firm or Firm Tofu
  • 2-3 TBSP Sesame Oil
  • 2 TBSP Cornstarch
  • Salt + Pepper
  • 1 TBSP Soy Sauce
  • 1 TSP Honey
  • 1 TSP Red Pepper Flakes

For Bowls:

  • Cooked Rice
  • Cucumbers, sliced
  • Kimchi
  • Nori
  • Avocado
  • Cream Cheese
  • Edamame

Start with draining the tofu and place it in between paper towels with a weight on top to get out as much water as possible.

Once you have most of the water out, cut the tofu into thick cubes, about 2-3 inches. In smaller batches toss the pieces in cornstarch until fully covered. Season with salt + pepper

Heat the sesame oil in a large non-stick pan. In batches, pan-fry the tofu until they are browned and crispy on all sides, taking about 2-3 minutes on each side. This does take a little more time, but just take a few deep breaths and take a moment to be mindful.

Once all the tofu is cooked, place back into the pan & add in the soy sauce + honey + red pepper flakes. Toss to coat then add to a bowl with the ingredients of your choosing!

Made with Love,

Hannah

Shakshuka

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I do not know what it is about Shakshuka, but every time I saw photos of this dish I had a burning desire to make it. Shakshuka is a Maghrebi dish, originating in North Africa. It’s often a dish served for breakfast but I decided to follow Downshiftology’s recipe and create a ‘breakfast for dinner’ moment. I paired this with some homemade sourdough bread, as this dish is perfect for dipping. You definitely do not want any of those eggy-tomatoey bits to go to waste!

Ingredients

  • 2 TBSP Olive Oil
  • 1 Medium Onion, diced
  • 1 Red Bell Pepper, seeded & diced
  • 4 Garlic Cloves, finely chopped
  • 2 TSP Paprika
  • 1 TSP Cumin
  • 1/4 TSP Chili Powder
  • 1 28oz can Whole Peeled Tomatoes/ I used diced tomatoes & worked out perfectly
  • 2 eggs [ it’s just me so obvi of there are more of you cook 2 eggs per person]
  • 1 TSP Cilantro
  • 1 TSP Parsley
  • 1 bunch fresh Mint

Let’s Get Cooking

Heat the olive oil in a large saute pan on MED heat.

Add in the bell pepper + onion and cook for about 5 min, until the onion becomes translucent. Add in garlic + paprika + cumin + chili powder and mix well to incorporate.

Pour in the tomatoes + juice and using a wooden spatula break down the tomatoes, you can skip this part if you are using chopped tomatoes. Season with salt + pepper and bring to a simmer

Using a large spoon, make a well into the sauce and crack an egg into each well. Cook the egg for about 5-8 minutes or until your liking.

Top with parsley + cilantro + mint & serve with crusty bread.

I hope this dish lives up to your hopes like it did for me.

Made with Love,

Hannah

Gnocchi Leek Soup with Greens

Categories Recipes1 Comment on Gnocchi Leek Soup with Greens

Wowee, another January means Hangry Hannah turns 4! The final months of 2023 caused me to put this blog on the back burner as I focused on building up clientele in my private practice. During that time I was still cooking, so I am excited to share some of the recipes that I was making. I recently made this soup as during this past weekend we got hit with Winter Storm Ember. It comes from Bon Appetit’s Feb 2024 issue that focuses on ‘cozy’ recipes, which are right up my alley, especially at this time of year. The broth is light and lemony, but fills you up with the kale and gnocchi.

Ingredients

  • 1/3 Cup Vegetable Oil
  • 2 Large Leeks, white and pale green parts only, thinly sliced, divided
  • Salt & Pepper
  • 1 Lemon, halved, seeds removed
  • 2 TBSP Unsalted Butter
  • 1 Parmesan Rind [optional] + shaved parm for serving
  • 6 Cups Low-Sodium Vegetable Broth
  • 1 1lb package Shelf-Stable Gnocchi
  • 2 packed Cups of torn Tuscan Kale
  • Dill for serving

Let’s Get Cooking

Heat oil in a large pot. Cook 1/4 of the leeks, stirring occasionally, until deep golden brown and crisp, about 6-8 minutes. Drain through a fine-mesh sieve and set over a small bowl, immediately season with salt & toss to combine, set aside.

In the same large pot, heat 1 TBSP of the reserved leek oil. Cook lemon, cut side down, until deeply browned, about 2-3 minutes, and transfer to a plate.

Reduce heat to MED, melt butter in the pot. Add in the remaining leeks, season with salt, and cook until softened, without taking on too much color, about 5 minutes.

Return lemon to pot & add parmesan rind, broth, and few grinds of pepper; season with salt. Increase heat to high and bring broth to boil. Reduce heat to MED; simmer until reduced slightly and broth smells lemonly, about 15 minutes.

Using tongs, fish out lemon halves, squeezing gently to add some juice to pot & discard. Remove parm rind and discard. Add gnocchi to pot and simmer until cooked through about 5 minutes. Remove from heat, add kale, and stir until just wilted.

Ladle soup into bowls & top with dill + shaved parm + crispy reserved leeks; season with more pepper.

Cozy up & enjoy!

Made with Love,

Hannah

Nashville Hot Chicken Strips

Categories Recipes3 Comments on Nashville Hot Chicken Strips

It’s winter here in Ohio, with our first lake-effect snow. I had a lovely morning by skidding into a telephone pole/wire so I figured I deserved all the treats for the rest of the day. I was craving something spicy and fried so I decided to take a shot at making my own Nashville hot chicken, with the help of Delish. The key here, like always, is to BRINE YOUR CHICKEN IN PICKLE JUICE. I am telling you it’s a game changer. I only made a single serving of this so obviously, double if you are making for more.

Ingredients

For the Chicken:

  • Reserved Pickle Juice
  • 1 Chicken breast, sliced into tenders
  • 1 Cup Milk
  • 2 Large Eggs
  • 1 TBSP Hot Sauce of your choosing
  • 1 Cup All Purpose Flour
  • 1 TSP Paprika
  • 1 TSP Cayenne Pepper
  • Salt + Pepper
  • 4 Cups Vegetable Oil for frying

For Nashville Hot Sauce:

  • 2 TBSP Cayenne Pepper
  • 1 TBSP Brown Sugar
  • 1 TBSP Paprika
  • 1 TSP Garlic Powder [ I didn’t have so I used one clove of garlic]
  • 1 TSP Chili Powder
  • 1 TSP Salt

Let’s Get Cooking

Brine your chicken in pickle juice for about 2 hours. I keep my leftover empty pickle jars and put the chicken into the jar to brine.

Line a baking sheet with parchment paper and a metal rack.

In a shallow bowl whisk together milk + eggs + hot sauce. In another bowl combine flour + paprika + cayenne + salt + pepper. Pat the chicken dry & cut into slices. Dredge the chicken in the flour mixture, then the egg mixture, then the flour once again and place on the wire wrack. Place in the fridge once all dredged for about 20 minutes.

In a large skillet, heat the oil until it reads 350F. Scoop out 1/2 cup hot oil and add to a pot. Working in batches if needed, cook the chicken for about 6 minutes each side.

To make the Nashville hot sauce add the cayenne + brown sugar + paprika + garlic powder + chili powder + salt to the pot with the hot oil. Mix well to combine.

Once the chicken is cooked, brush the Nashville hot sauce over the chicken. Don’t forget to serve with pickles!

Made with Love,

Hannah

Blueberry & Lemon Sourdough Scones

Categories Desserts, Recipes, sourdough5 Comments on Blueberry & Lemon Sourdough Scones

I have come to the realization that I do not use my sourdough starter enough! I use it primarily to make bread and failed tremendously once while making donuts. But one failure shouldn’t stop me from branching out! I wanted something relatively easy to whip up for a late breakfast treat so I decided on scones. I found this recipe from Savor the Best which incorporates two of my fav flavors, lemon and blueberry. I highly recommend making these if you’re like me and want to branch out with your sourdough starter.

Ingredients

  • 2 1/4 Cups All Purpose Flour, 270g
  • 1/2 Granulated Sugar, 100g
  • 2 1/2 TSP Baking Powder
  • 1/4 TSP Baking Soda
  • 1/2 TSP Salt
  • Zest of 1 Lemon
  • 1/2 Cup Cold Butter, 1 stick, grated [I recommend putting in the freezer for 15 min before you need it]
  • 1/2 Cup Sourdough Discard, 120g
  • 3 TBSP Cream or Buttermilk
  • 1 Egg
  • 1 TSP Vanilla Extract
  • 1 1/4 Cup Blueberries, fresh or frozen

Let’s Get Baking

To make your dough, combine the flour + sugar + baking powder + baking soda + salt + lemon zest in a large mixing bowl.

Add the grated butter to the bowl and use your fingers to blend the butter into the flour until it looks like coarse sand.

Add the cream + sourdough discard + egg + vanilla to the flour mixture. Mix until the flour is moistened, it should look a bit dry and crumbly. Fold the blueberries into the dough using your hands.

Transfer the dough to a lightly floured counter and use your hands to push it into two 6-inch round disks. Use a knife to cut each disk into 8 wedges.

Move to a baking sheet lined with parchment paper and place in the freezer for 20-30 minutes.

Preheat the oven to 400F. Brush the scones with cream and sprinkle the tops with sugar. Bake for 20-25 minutes or until golden brown.

Transfer the scones to cool, though it is so difficult to wait!

Enjoy as soon as they are cool enough to eat!

Made with Love,

Hannah

“I’ve Created a Muenster” Burger

Categories Recipes2 Comments on “I’ve Created a Muenster” Burger

If you are feeling in a spooky mood this Halloween season this simple burger is a great way to celebrate! I am not a mushroom gal so no mushrooms for me on my burger, but my mom and brother loved them! This is another recipe from Bob’s burger recipe book and he still hasn’t failed me yet; and don’t forget the fries!

Ingredients

  • 1 10oz Package White Button Mushrooms, sliced
  • 2 TBSP Butter
  • 1 LB Ground Beef
  • 8 Thick Slices Muenster Cheese
  • 4 Buns
  • Green Leaf or Boston Lettuce
  • Ketchup

Let’s Get Cooking

Saute the mushrooms in the butter over MED-HIGH heat until they are limp and light brown

Form 4 patties and season both sides with salt and pepper. Cook the burgers to your preferred doneness, I always go for a Medium Rare, so about 6 min per side.

While the burgers are over the heat, put one slice of Muenster on each burger. Then pile on a scoop of mushrooms and then a second slice of Muenster to hold the mushrooms together. [If you’re like me and want no mushrooms, I still went for 2 slices of cheese, the more cheese the better!]

To build the burger: Bottom bun, lettuce, cheesy mushroom burger, a dash of ketchup, and top bun.

Happy Halloween, enjoy!

Made with Love,

Hannah

‘Slutty’ Brownies

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Not sure why exactly these brownies are called ‘slutty’, I don’t think they should be chastised for being absolutely delicious. After deciding to leave my job in community mental health and move into private practice I wanted to leave my co-workers with one final treat for them to remember me by. I figured these brownies would be the way to do it! You can get all fancy with this if you want and make your own chocolate chip cookie dough but if you want to save some work for yourself, you can buy the premade stuff! I ask you to make these brownies & take the power back!!!

Ingredients

  • 1 package Pillsbury Chocolate Chip cookie dough [ or make your own]
  • 1 package of Oreo Cookies, I went for double stuffed but do what you want.
  • 1 box Brownie Mix, of your choosing + the necessary ingredients [eggs + oil]

Let’s Get Baking

Lightly grease a 9×9 pan with butter.

Prehear your oven to 350F

Make your brownie batter according to the package instructions.

Place your cooking dough into the pan and press until it covers the bottom. Then place a singler layer of oreos on top of the cookie dough.

Pour over the brownie batter over the oreo + cookie layers. Spread with a spatula to make an even layer.

Bake for 45-60 minutes. Test with a knife to see if it’s done.

Allow it to cool before cutting into it, it’s hard to resist I know!

Made with Love,

Hannah

Sour Cherry Crumb Cake

Categories Desserts, Recipes1 Comment on Sour Cherry Crumb Cake

Young Hannah would be questioning me right now as I never was one to like fruits in my desserts. But then you turn 27 and all of a sudden you don’t mind it! This recipe comes from Bon Appetit and I made it a while back solely because the picture in the magazine looked so delicious and I had to see if it tasted just as good. Though this is a bit more of a summer recipe, in using fresh cherries, I used frozen cherries and it came out AMAZING. If you’re not normally a ‘fruit in dessert’ person, trust me on this one.

A note from Bon Appetit: If you can’t find sour cherries, you can use sweet ones! Just reduce the sugar in the cherry swirl to 1/4 Cup and mix in the zest + juice of 1 lemon after it’s cooled.

Ingredients

Cherry Swirl

  • 1 1/2 lb Fresh Sour Cherries, pitted or frozen
  • 1/2 Cup Granulated Sugar
  • 1/2 TSP Diamond Crystal or 1/4 TSP Morton Kosher Salt

Streusel

  • 1 1/4 Cups All Purpose Flour
  • 1 Cup Light Brown Sugar
  • 1/4 TSP Salt
  • 1 TSP Ground Cardamom [ I couldn’t find in my grocery store so I replaced with Nutmeg]
  • 1 TSP Cinnamon
  • 1/2 Cup Unsalted Butter, melted, slightly cooled

Cake

  • 2 Cups All Purpose Flour
  • 1 TSP Baking Powder
  • 1 TSP Baking Soda
  • 1/2 TSP Salt
  • 1 Cup Granulated Sugar
  • 1/2 Cup Unsalted Butter, room temp
  • 2 Large Eggs
  • 1 Cup Sour Cream [ I used low-fat Greek yogurt]
  • 1/3 Cup Buttermilk
  • 2 TSP Vanilla Extract

Let’s Get Baking

Make the cherry swirl: in a medium saucepan bring the cherries + granulated sugar + salt to a boil. Cook, stirring often and smashing cherries with a wooden spoon, until they are softened and just coasted in Syria, about 15-20 min for fresh, 25-30 min for frozen. Let cool.

Make the streusel: whisk flour + brown sugar + salt + cardamom + cinnamon in a medium bowl. Pour butter over and gently mix with a fork until just crumbs begin to form. Be careful not to overmix, set aside.

Make the cake: preheat the oven to 350 F and line a 13×9″ baking pan with parchment paper, leaving an overhang on the sides.

Whisk flour + baking powder + baking powder + baking soda + salt in a medium bowl to combine.

Beat granulated sugar + butter in a bowl of a stand mixer with the paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes. Add in eggs one at a time.

Mix in sour cream + buttermilk + vanilla. Reduce speed to low and add in the dry ingredients, mix until just combined. Using a rubber spatula, scrape down the sides of the bowl to incorporate everything.

Scrape 2/3 of the batter into the prepared pan and spread into an even layer. Spread the cherry swirl over then top with the remaining batter. Top with the reserved streusel.

Bake for about 35-40 minutes or until a tester comes out clean. Let cool in the pan for at least 30 minutes before cutting.

Enjoy!

Made with Love,

Hannah

Crab Cakes

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Being in mostly land-locked Ohio, I don’t always get access to seafood, which I love very dearly. I was craving crab cakes the other day and rather than trust a restaurant, I figured I’d make them myself, thanks to a recipe from Instagram by GetFitwithNeil. Check out your local fish monger to get some fresh lump crab!

Ingredients

  • 1 LB Jumbo Lump Crab Meat,
  • 2 Large Eggs
  • 2 1/2 TBSP Mayo
  • 1 1/2 TSP Dijon Mustard, I’ve used whole grain as well and it’s good
  • 1 TSP Worcestershire Sauce
  • 1 TSP Old Bay Seasoning
  • 1/4 TSP Salt
  • 2 TBSP Fresh Parsley, I do 1 TBSP Dry
  • 1/2 Cup Panko
  • 1/4 Cup Celery, finely chopped

Aioli:

  • 1/2 CUP Mayo
  • 1/4 CUP Sour cream
  • 1 TSP Lemon Juice
  • 2 TSP Hot Sauce
  • 1/4 TSP Paprika
  • 1 TSP Dijon/Whole Grain Mustard
  • Salt to taste

Let’s Get Cooking

Mix together the eggs + mayo + mustard + Worcestershire + old bay + salt + parsley + celery in a large bowl.

Add in the crab meat, gently breaking some of it up and the panko. Gently mix until it all comes loosely together.

Prepare a baking sheet with parchment paper. Shape the crab cakes and place on the baking sheet.

Place in the fridge for at least an hour so they came come together.

Heat a non-stick pan and lightly coat the bottom with oil, when the pan is hot add in the crab cakes and cook for about 3-5 min each side, until the bottoms are golden brown.

To make the aioli: mix all the ingredients in a small bowl together, salt to taste.

Serve warm with aioli.

Enjoy!

Made with Love,

Hannah