Homemade Hibachi

I freaking love hibachi, the food just tastes better when it’s made on a flat grill I guess. I have not been able to go to hibachi since this whole COVID thing so I figured I would try and tackle the challenge of making it at home. This is for a single serving, since I cook for one so if you need it for more people just bump up those numbers. It’s a super easy recipe and a lot less stressful than trying to catch broccoli in your mouth in front of all your friends and strangers.

Ingredients

  • 1 Chicken Breast, cubed.
  • 2 Garlic Cloves, diced
  • 1/2 TSP Butter
  • Black Garlic Salt (optional)
  • Hot Sauce
  • Soy Sauce
  • 1 egg, scrambled
  • 1 Onion, cut into thick slices
  • Carrots, cut into match sticks
  • Sushi Rice, cooked by package instructions
  • Toppings: Yum Yum Sauce, Edamame

Let’s Get Cooking

I am not very good with measuring shit when I am free-handing it in the kitchen, I gotta get better at that. I apologize. Moving forward, start with cooking the sushi rice and let it cool.

While the rice is cooking, prep your veggies and cut the chicken. Heat a large pan and add the butter and about 3 TBSP of soy sauce. Once the butter is melted add in the chicken. Sprinkle with a little bit of the black garlic salt (if around) and add in the diced garlic + hot sauce. Cook until done and place into a separate bowl.

Place the chopped vegetables into the same pan you cooked the chicken in and cook until soft, feel free to add in a little more soy sauce and pepper. Once the veggies are done, add in the chicken and cooked rice. Make a well in the middle of the rice and add in the scrambled egg. Cook until done and then mix in with the rest of the rice.

Serve in a bowl with your fav toppings like, yum yum sauce, edamame, or whatever you’d like!

Always Hungry,

Hannah

Sourdough Pizza

If you’re like me & every other food lover, you made some sour dough starter during this quarantine. You can make so many delicious things with sourdough starter. I personally love the sour taste so I have been trying to find new ways to use the starter. Recently, I made pizza dough from my starter & omg it’s everything I could have wanted. I got the recipe from Little Spoon Farm, check them out! Enough talking, let’s get cooking.

Ingredients

  • 1/2 Cup/100 g Sourdough Starter (If you don’t have starter, check out the recipe here to make your own!)
  • 2 TSP/10 g Sea Salt
  • 1/3 Cup + 2 TSP/ 50 g Whole Wheat Flower
  • 3.5 Cup + 1 TBSP/ 450 g All Purpose Flour
  • 1.5 Cup/ 375 g Water
  • You’ll also need whatever pizza toppings your heart desires, I’m a cheese and sausage kinda gal but it’s your pizza so you run the show

Let’s Get Cooking

The night before: Add the pizza crust ingredients into a large mixing bowl. Using your hands, mix until all the ingredients are incorporated. Cover the bowl and let it ferment over night at room temp.

In the Morning: wet your hand with water and gently pull one side of the dough up & over its self. Turn the bowl and complete this on all sides.

Cover the bowl and place in the fridge up until about 36 hours until you are ready to bake. You can skip this step if you’d like and get right to cooking!

When you’re ready to eat: remove the bowl from the fridge and let sit for about 30 min.

Divide the dough into 4 pieces on a floured surface, shape the dough into a ball form and let rest for about 30 min. Cover with a towel

Turn the broiler on high and heat up a cast iron skillet. While the skillet is heating up, press the dough into about an 8″ circle (use as much flour as you need)

Remove the skillet once it is hot and place the dough into the skillet. Put on whatever toppings you desire and then place back into the oven for about 5-6 minutes, or until the crust on the bottom begins to char.

Remove from heat, slice it up, & enjoy with friends, family, or just yourself.

Made with Love,

Hannah

Lamb Rogan Josh

Indian cuisine may just be one of my favorites. All the spices and aromatics, the fluffy basmati rice and naan, omg. I crave it all the time, but it can be daunting to make at home with a limited spice cabinet. A few spices can go a long way so I suggest investing in them! I got this recipe from Krumpli.co.uk, check them out! A kitchen scale, if you have one, is super helpful for this recipe!

Ingredients

  • 14 oz/400 g Lamb
  • 3.25 fl oz/ 100ml Natural Yogurt (I used Greek Yogurt)
  • 30 g / 1 oz Ginger
  • 30 g / 1 oz Garlic
  • 1 Star Anise
  • 6 Green Cardamom Pods
  • 4 Cloves
  • 1 TSP Black Pepper Corns
  • 2 TBSP Cooking Oil
  • 150 g Onion, diced
  • 1/2 TSP Ground Cumin
  • 1/2 TSP Ground Cinnamon
  • 2 TSP Chili Powder
  • 1 TSP Ground Coriander
  • 1 TSP Ground Turmeric
  • 1/2 TSP Salt
  • 2 TBSP Tomato Puree

Let’s Get Cooking

Cut the lamb into small cubes and place into a bowl. Add in the yogurt, and allow the lamb to marinate for about 8 hours, maximum 24 hours.

A couple hours before the lamb is ready to cook, blitz together garlic + ginger + a little water to make a paste. Mix half of this paste, in with the lamb and yogurt and let it marinate.

When you are almost ready to cook, prep the onions, dicing them.

In a dry pan add cardamom pods + black peppercorns + cloves + star anise. Toast the spices on med-high heat for about 3-4 minutes

Once the spices are toasted, grind them in a mortar and pestle, or a coffee grinder

Using the same pan, reduce the heat and add cooking oil. Once the oil is warm add in the ground up spice mix and let cook for about 30 seconds.

Add in the onions + ground cumin + ground cinnamon + remaining garlic/ginger paste. Cook until golden brown, about 10-15 min

Add in the lamb and yogurt marinate along with chili powder + turmeric + ground coriander + salt. Cook for about 10 minutes, moving the lamb around the pan.

10 minutes in add the tomato puree and about 75 ml of water and stir

Reduce the heat to low and allow to simmer for about 25 minutes.

Serve with basmati rice and naan!

Made with Love,

Hannah

Homemade French Fries

God’s gift to the culinary world has to be french fries. They are probably my favorite potato form to exist, thought it is hard to choose. You can make these beauties at home and trust me you will want to make them over and over.

Ingredients

  • Potatoes
  • Frying oil, pick your poison, veggie, castor, peanut whatever you like.
  • You’ll also need: lots of paper towels

Let’s Get Frying

Wash the potatoes, peel them if you please.

Cut off the two ends of the potato, then the sides, making it almost like a box. From there cut the longer side cut into about 1/4-in thick slices. Cut these slices again into little potato sticks

Place the potato sticks into ice water for at least 5 min to get the starches off.

Heat the frying oil to about 325F [This is round 1], while this is heating up lay out paper towels and dry off the potato sticks. Making sure these bad boys are dry before dropping them into the fryer.

In small batches, drop some potato sticks into the oil, don’t let them get brown, let them go for about 5 minutes and then remove with a metal slotted spoon and place on a paper towel. Continue this until all fries are done.

REMEMBER BE CAREFUL THIS IS HOT OIL WE ARE TALKING ABOUT

Now for round 2: Crank up the oil now to about 375F and start with small batches again. This time you’re going to want to them to brown, this will be for about 3 minutes or more. Again, continue this until all the fries are golden brown and crispy, trust me you’ll know when it’s right. Remove from the oil when you think they are done and place them on paper towels to remove excess oil.

Once all fries are done, place in a bowl & sprinkle with salt & whatever other goodies you like.

Trust me this is the only recipe I use for french fries & it goes perfectly with the Bob’s Burgers recipes on my blog! *Wink Wink Nudge Nudge, Chèvre Which Way but Loose Burger & Do the Brussel* It also makes it better knowing you know all the ingredients in your french fries.

Made with Love,

Hannah

Homemade Potato Chips

The ULTIMATE weekend snack, potato chips. The best part is you can make them at home [no need to put on a mask] & you know everything that’s in them! Now that I’ve achieved potato chips at home, quarantine is getting slightly easier.

Ingredients

  • Mandoline slicer
  • Potatoes
  • Vegetable Oil
  • Salt

Let’s Get Cooking

This is just about one of the easiest recipes, ever.

Break out your Mandoline slicer and set it on the smallest setting, to about 1/3-1/4 in. Carefully slice the potatoes and place into ice water to remove the starches. Let sit for at least 15 minutes.

While waiting, pour the oil into a deep pot and bring up to temperature, about 300F.

Once the potatoes are finished soaking, lay them out on paper towels & pat off all the excess water.

Place a few chips in the oil, making sure that they do not stick together. Flip the slices around a few times to ensure that they are evenly cooked. Once there are less bubbles and the chips look brown, remove from the oil and place on a paper towel.

Pat of excess oil + place in a bowl + sprinkle with salt, & enjoy!

It’s the little thing in life, like homemade potato chips that make things look a little bit brighter!

Made with Love,

Hannah

Roll Your Own Sushi

It makes it hard to get our favorites when all the restaurants are closed. But do not fear, you can make a lot of your favorites at home. Sushi can seem daunting, but really it is one of the easiest meals you can prepare to impress your friends, over Zoom meetings.

The ingredients for the filling is entirely up to you. I’m going to list a few of my favorites.

Ingredients

  • Sushi Rice
  • 1 TBSP Rice Vinegar
  • Nori, Seaweed Paper
  • Cucumber
  • Cream Cheese
  • Imitation Crab sticks
  • Avocado
  • Bamboo Roller

Let’s Get Cooking

Cook the rice following the bag’s directions. Once fully cooked, let cool and add about a TBSP of rice vinegar.

While the rice is cooking slice the ingredients into long strips.

Lay a seaweed sheet on the bamboo roller. Scoop rice onto the sheet. Wet our hands to spread around the rice.

Create your own combos of ingredients like, cucumber + cream cheese or crab + avo + cream cheese.

Once you have all your ingredients in a row, grab the end of the bamboo sheet and fold over the ingredients. Continue to roll the seaweed until there is no seaweed left.

Slice the roll to desired thickness.

It’s as easy as that!

Serve with soy sauce and wasabi!

Practice your skills during this quarantined time to share with all your friends when we no longer have to be 6ft apart!

Made with Love,

Hannah

“Do the Brussel”

The things that I always reach for when I am feeling down is cartoons and food. It’s only fitting that one of my favorite cartoons is Bob’s Burgers. I have the cookbook based off the show and it has some of the best burgers out there! So due to us being stuck inside and down in the dumps I thought I would share one of my new favorites from the cookbook!

Ingredients

  • 1/2 lbs Bacon
  • 1 lbs Ground Beef
  • 1/3 lbs Brussel Sprouts, thinly sliced
  • 1/4 cup Shelled Pistachios, roughly chopped
  • 4 Buns
  • Green Leaf Lettuce
  • Sour Cream

Let’s Get Cooking

Cook the bacon on the store in a large frying pan over low heat. Cook bacon until it’s crispy (But not too crispy). I diced up the bacon but you can also keep it in full strips.

While bacon is cooking, thinly slice the brussel sprouts and chop the pistachios.

Remove bacon from the pan and throw the sliced brussel sprouts into the bacon fat. Increase the heat to medium high.

As the sprouts start to brown, add the pistachios and stir. Remove from heat and set aside.

Season beef with salt and pepper. Form patties and cook burgers in the same pan to desire doneness, I prefer medium-rare but you do you.

Let’s plate

To build the burger I recommend following the Bob’s Burgers Cookbook to a T. This is how to build your burgerss:

Bottom bun, Lettuce, Burger, Bacon, Brussel Sprout mixture, sour cream, and top bun.

The whole family loved this burger, personally, the sour cream just tied it all together. You also don’t feel so bad about eating a giant burger when there are some brussel sprouts on it!

The burger also goes amazingly well with homemade fries, which are coming in a blog post soon!

Let me know if you try this burger out and what you think! If they go well I am happy to share more of the amazing recipes.

Made with Love,

Hannah

Steamed Dumpings

During this time of quarantine we need to find things to keep us positive and busy. I have decided to use this time to try out some new recipes and techniques that I may be avoiding. I got a bamboo steamer as a Christmas gift so I decided to break it out and make some dumplings. I crafted my own recipe for the filling, but the dumpling dough recipe comes from Kannamma Cooks!

Ingredients

For the dough:

  • 1 1/2 cup All Purpose Flour
  • 1/2-3/4 cup VERY hot water
  • 1/4 tsp Salt
  • 1 and 1/2 tsp Vegetable oil

For the Filling *** this again was me having fun in my kitchen so the amounts are all guesstimates

  • 1 Chicken Breast, cut into small pieces
  • 1/4 cup Red Onion
  • 2 tsp Garlic
  • 1/4 cup Shredded Carrots
  • 1 tsp Ginger
  • Salt + Pepper
  • 1/3-1/2 cup Soy Sauce

Lets Get Cooking

Add flour + salt + 1 tsp vegetable oil + hot water and mix well. Knead the dough for about 3-4 min until soft. Once fully mixed add 1/2 tsp oil onto the dough to keep it from drying out. Let rest in the refrigerator. It is recommended that the dough is left over night, however, I let mine sit about 4-5 hours and it worked perfectly.

Cut the chicken breast into small cubes, if you have a food processor, use this to get a ground chicken consistency.

Dice up the red onion and shred the carrots.

In a small bowl combine chicken + red onion + carrots + garlic + ginger + salt + pepper.

Add soy sauce and let it marinate in the fridge for 1-2 hours.

After the meat and dough have rested cut the dough out into small circles.

Using a kitchen spoon, add the filling into the dough and pull up the sides to encase the filling.

Line the bamboo steamer with cabbage if you have it, I didn’t so I used spinach instead & it still worked!

Set up the steamer and steam for about 12 minutes.

Carefully remove, serve with soy sauce & enjoy!

I was super nervous about using the steamer for the first time, but everything cooked through and they were so delicious! I could not stop eating them and they were incredibly easy to make. So don’t think just because you are using a new kitchen tool that it has to be scary. Now I can’t wait to see what I can make next using my steamer. If you try out this recipe please let me know, I would love to hear what you think!

Made with Love,

Hannah