Author: kimcrossin

Pasta Dough
March 20, 2024

Pasta Dough

Silky & Tender HOMEMADE PASTA ​ This homemade pasta dough is super silky and tender making it have a very light mouthfeel. It’s perfect for pappardelle, lasagna noodles, tagliatelle, fettuccine or spaghetti. It does not have a bite to it which is how I prefer …

How To
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by kimcrossin
Butternut Squash & Spinach Pin Wheel Lasagna
March 13, 2024

Butternut Squash & Spinach Pin Wheel Lasagna

Butternut Squash & Spinach Pinwheel Lasagna Run, don’t walk to make these Butternut Squash and Spinach Lasagna Roll-Ups. This is one of my favorite things I’ve ever made and is extra luxurious with the silkiest homemade pasta. The two separate fillings go beautifully together and …

Fall, Fall/Winter Feature, Mains, Pasta, Vegetarian, Winter
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by kimcrossin
Coconut Rice
March 12, 2024

Coconut Rice

Coconut Rice

This coconut rice is from the blog recipetineats. It is truly so fluffy with the best coconut flavor. The rice is first rinsed and then  soaked for 1 hour to remove some of the starch and help it to start plumping up. It’s an important step to prevent it from becoming gluey. Then you’ll drain it and add it to your baking dish. Warm up the coconut milk, water and sugar (optional) and pour it over the rice. Cover it tightly with tin foil and bake it in the oven instead of on the stove. Baking it in the oven allows the hot air to circulate around the dish so it cooks more evenly and the bottom doesn’t burn. Once it’s finished baking you’re going to let it sit covered for 15 minutes. Last, you get to dig in with your fork and see just how fluffy this rice is. 

What you'll need

  • Jasmin Rice or Long Grain Rice: If you’re looking for fluffy rice these are they best to use. Medium or short grain rice are stickier. 
  • Coconut Milk: Full fat coconut milk is recommended. If you use light coconut milk it won’t have as strong of a coconut flavor
  • Sugar: Adds such a yummy sweetness to the rice but you can totally omit!

How to Make Coconut Rice

Soaking the Rice
Rice Plumped up After Soaking
  • Rinse: Place the rice in a sieve and run cold water over it until the water is nearly clear. 
  • Soak the Rice for 1 hour: Place the rice in a large bowl and pour cold water over it. It will become cloudy because of the starch. This helps remove starch and get a head start on getting plump and absorbing water. 
  • Drain: Allow the rice to sit in the sieve over a bowl to drain the water from it. 
  • Warm the coconut milk, water and sugar: Pour ingredients into a medium pot and warm to a gentle boil. 
  • Spread the rice in a baking dish
  • Pour the hot liquid over the rice & quickly cover with tin foil.
  • Bake: Bake in the oven at 400° for 40 min.
  • Rest: Allow the rice to rest for 15 minutes.
  • Fluff the rice with a fork and enjoy!

How to Use Coconut Rice

Coconut rice is a great additional to any asian dish such as curry, chicken or beef and broccoli or bulgogi.

 

Serve coconut rice along with my Gochujang and Lemongrass Beef Skewers for a tasty weeknight or weekend meal!

Coconut Rice

This coconut rice is fluffy and cooked to perfection. I may never go back to regular rice after making this coconut version. It has the perfect amount of coconut flavor and the texture of the rice is so addicting you'll keep coming back for more.
Print Recipe
Prep Time: 5 minutes
Cook Time: 40 minutes
Soaking time: 1 hour
Course: Side Dish
Cuisine: Asian
Keyword: Coconut, Coconut Milk, Coconut Rice, Fluffy Rice, Jasmine Rice, Rice
Servings: 6

Equipment

  • 1 Sieve
  • 1 Medium Bowl
  • 1 Medium Pot
  • 1 Wooden Spoon
  • 1 8" Square Baking Dish

Ingredients

  • 2 Cups Jasmin Rice
  • 1 Can Coconut Milk Full Fat
  • 1 Cup Water
  • 4-5 tsp Sugar
  • 1/2 tsp Salt

Instructions

  • Rinse the rice by placing it into a sieve and running cold water over top for 10 seconds or until the water starts to run clearer.
  • Transfer the rice to a medium bowl and cover it with cold water. Allow it to soak for 1 hour. Drain well and transfer to your baking dish.
  • Preheat the oven to 400° near the tail end of letting the rice soak, depending on how long your oven takes to heat up.
  • Put the coconut milk, water and sugar in a medium pan and cook over medium - medium-high heat until it starts to gently boil and the sugar dissolves.
  • Pour the hot liquid over the rice and distribute evenly. Quickly cover with tin foil tightly and bake in the preheated oven for 40 min.
  • Remove the baking dish from the oven, keep it covered and allow it to rest for 15 minutes. Take the cover off and fluff with a fork.
Tried this recipe?Let us know how it was!
Sides, Vegetarian
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by kimcrossin
Peanut Sauce
March 11, 2024

Peanut Sauce

Peanut Sauce Peanut sauce is one of my favorites. It’s got a little bit of everything going on with the nutty creaminess, hints of garlic and ginger, umami from the soy sauce and a little bit sweet and spicy.  It’s great as a dip for …

Sauce
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by kimcrossin
Roasted Broccoli with Peanut Sauce
March 3, 2024

Roasted Broccoli with Peanut Sauce

Roasted Broccoli with Peanut Sauce Need a fun twist on broccoli? I got you. The broccoli gets roasted in the oven until it’s a little bit charred then topped with a delicious peanut sauce, fresh cilantro and peanuts for a nice crunch. I first saw …

Healthy-ish, Sides
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by kimcrossin
Gochujang & Lemongrass Steak Skewers
February 25, 2024

Gochujang & Lemongrass Steak Skewers

Gochujang and Lemongrass Steak Skewers

These are such a fun way to mix up your weeknight dinners. They’re easy and jam packed full of flavor. Gochujang has been a popular food trend recently and for good reason. It’s a femented chili paste that is sweet, spicy and savory. The steak gets cut into strips and marinated with the gochujang, lemongrass, garlic, ginger, soy sauce, rice vinegar and brown sugar. Then it goes into a 200° oven to cook low and slow, basted with some more of the sauce and broiled to get it nice and caramelized. I like to serve it with rice and roasted broccoli with a peanut sauce but they would also be great as an appetizer. 

What you'll need

  • Steak – Get a nice 1 inch thick piece of steak. I’d recommend rib eye, sirloin or even tenderloin if budget isn’t a thing.  This would also be a great marinade for flank steak if you were grilling it whole.
  • Gochugang – A femented chili paste that is sweet, spicy and savory.
  • Lemongrass – Similar in flavor to ginger. It’s lemony and zingy. I like to use it from the tube in paste form which makes it so easy. You can find it in most grocery store near the small packaged fresh herbs. If you can’t find lemongrass you can omit it and add a little more ginger to taste.
  • Ginger – Grate the ginger with the skin left on it. If you feel the need you can use the edge of a spoon to remove the outer skin on the ginger root. 
  • Garlic
  • Rice Vinegar
  • Brown Sugar 

Marinate the Steak

  • Make the Marinade
    • Whisk together the soy sauce, gochujang, lemongrass paste, garlic, ginger, rice vinegar and brown sugar. 
  • Slice the Steak 
    • Trim the meat of any excess fat. 
    • Slice the steak against the grain a 1/2 inch thick into long pieces
      •  Look at the meat and notice which way the lines of the grain are going. Slice the steak in the opposite direction. This will help it become more tender.
  • Marinate the steak 
    • Toss the strips of steak in about 1/3 of the marinade. 
    • Marinade for 3-6 hours in the refrigerator. 
    • If you marinate the steak more than 6 hours the meat could get mushy because of the acidity in the marinade.
    • Occasionally turn or mix the meat with the marinade to redistribute it and coat it evenly. 
  • Cook remaining marinade 
    • Pour the marinade into a small saucepan and cook over low heat until the sugar dissolves and it thickens slightly. 
    • Use this to baste onto the skewers before 

What type of container should I use to marinate the steak in?

  • A food safe gallon sized plastic bag is easy and works perfectly. You can also use a non-reactive glass, ceramic or stainless steel bowl covered in the refrigerator. 
  • Be sure not to use reactive bowls or containers. If you do it could react chemically with the food and affect the taste.  Such bowls are typically made from cast iron, copper, aluminum or plastics that stain easily. 

Skewer the Steak * Cook Low & Slow * Broil

  • Soak wooden skewers in water for at least 30 minutes before using. 
  • Thread the steak onto the skewers and place on a baking sheet. 
  • Cook in the oven at 200° for 15-18 min
  • Baste with thickened sauce 
  • Broil for 2-3 more minutes

Serve

Meal 

Appetizer

  • Plate the skewers and drizzle with more of the sauce. Garnish with sesame seeds and scallions
Tenderloin/Filet used for Appetizer

Gochujang & Lemongrass Steak Skewers

These skeak skewers are a fun and flavorful way to mix up your weeknight meals.
Print Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 30 minutes
Total Time: 6 hours
Course: Appetizer, Dinner
Cuisine: Korean
Keyword: Gochujang, Lemongrass, Skewers, Steak
Servings: 4

Equipment

  • 5-8 Skewers Wooden or Metal
  • 1 Baking sheet
  • 1 Medium mixing bowl
  • 1 Small Saucepan

Ingredients

  • 1.5 lb Steak
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Brown Sugar
  • 2 Tbsp Gochujang
  • 2 Tbsp Lemongrass Paste
  • 1 tsp Garlic grated
  • 2 tsp Rice Wine Vinegar

Instructions

  • Trim the steak of excess fat and cut, against the grain, into long strips about 1/2 in thick.
  • Coat the steak in 1/3 of the marinade. Cover and marinate in the refrigerator for 3-6 hours.
  • Preheat the oven to 200°
  • Thread the steak onto the skewers in a zig zag and place onto a baking sheet.
  • Transfer baking skeet and cook in preheated oven for 15-18 min.
  • Meanwhile put the remaining marinade into a small saucepan and cook on low heat until sugar dissolves and the sauce begins to thicken slightly.
  • After 15-18 minutes, baste the skewers with the thickened sauce and then broil for 2-3 more minutes.
  • To Serve: Drizzle the skewers with more sauce and garnish with sesame seeds and scallions.
Tried this recipe?Let us know how it was!
Appetizer, Fall/Winter Feature, Mains, Spring/Summer Feature
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by kimcrossin
Chicken Cutlets with Roasted Spring Vegetables, Burrata & Pesto
February 22, 2024

Chicken Cutlets with Roasted Spring Vegetables, Burrata & Pesto

Spring Chicken Milanese Chicken cutlets get topped with roasted spring vegetables in an apple cider vinaigrette, creamy burrata cheese and pesto. Not only is this beautiful on the eyes, but it feels fresh, light and so satisfying. Along with the vegetables, zesty vinaigrette and bright …

Healthy-ish, Mains, Spring, Spring/Summer Feature
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by kimcrossin
Creamy Brown Butter & Sage Chicken
February 21, 2024

Creamy Brown Butter & Sage Chicken

Creamy Brown Butter & Sage Chicken We all know browned butter and sage are a match made in heaven which is how I started with this recipe. Add some shallots and garlic, a little white wine for some acidity and depth of flavor, chicken broth, …

Fall, Fall/Winter Feature, Mains, Winter
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by kimcrossin
Vegetarian Stuffed Poblano Peppers
January 25, 2024

Vegetarian Stuffed Poblano Peppers

Vegetarian Stuffed Poblano Peppers

These stuffed poblano peppers were inspired by a recipe for vegan enchiladas in a cookbook called WELL + GOOD. I remember the first time I made them and was blown away with the flavor, texture and how filling they were. One day when I was day dreaming about a stuffed pepper recipe these were born. I didn’t want some boring stuffed peppers and I remember loving the combinations in this filling. I decided to use the same idea of black beans, mushrooms, cashews and red enchilada sauce along with the typical spices: cumin, smoked paprika and garlic powder. 

What you'll need

  • Poblano Peppers: These are the longer dark green peppers that are medium sized found next to all of the other peppers in the grocery store. They are not long hots which are a lighter shade of green and very long and skinny. Poblano Peppers are mild in flavor but have a little bit more heat than a green bell pepper. Feel free to substitute a different pepper if you wish!
  • Mushrooms: Add a meatiness to the filling as well as some umami flavor.
  • Onion
  • Garlic
  • Black Beans
  • Raw Cashews: The cashews can either be soaked over night or boiled to help soften them. When you blend cashew they add a creaminess without the need for cream. 
  • Red Enchilada Sauce: Store bought is perfect. 
  • Nutritional Yeast (Optional): Adds a cheesy flavor without adding cheese. 
  • Spices: Cumin, Smoked Paprika & Garlic Powder
  • Cheese (Optional): A Mexican blend of cheddar and Monterey Jack cheeses.
  • Sour Cream or Yogurt (Optional): Drizzle the peppers with a quickly made lime crema for some creaminess and tang.
  • Lime (Optional)
  • Cilantro (Optional)

Roast the Poblano Peppers

  •  Preheat oven to 400°
  • Cut the Poblano Peppers in half, drizzle with avocado or olive oil and season with salt and pepper
  • Roast in the oven for 20 minutes until just tender

Make the Filling

  • Boil the cashews: In a small pot, bring some water to a boil. Put in the cashews and gently boil for 10 min. Strain. 
  • Sauté the Onions, Mushrooms & Garlic: Heat a pan over medium heat and sauté the onions and mushrooms for 5-7 minutes stirring occasionally. Add the garlic and sauté for another minute. Turn off the heat.
  • Blend half of the mixture with half of the black beans: Add half of the black beans, half of the sauteed onions and mushrooms and the cashews to a food processor or blender. Blend until smooth. 
  • Season: Add 1/4 cup of enchilada sauce along with nutritional yeast and spices and blend again. Season to taste with salt and peppers. 
  • Combine: Add the pureed mixture to the other half of the onion and mushroom mixture and the rest of the black beans. Stir to combine. 

Stuff the Peppers & Bake

  • Stuff the poblano peppers with the filling
  • Top it with enchilada sauce: Pour the rest of the enchilada sauce over top
  • Sprinkle with Cheese (optional)
  • Bake for 15 minutes at 400°

Prepare the Garnishes

  • Lime Crema: Using sour cream or yogurt, mix 1/2 cup with the juice of 1 lime and season with salt. 
  • Cilantro: roughly chop or tear into pieces

Vegetarian Stuffed Poblano Peppers

These vegetarian stuffed poblano peppers are creamy and packed with flavor. Skip the cheese and lime cream to make it vegan friendly!
Print Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Cashew cream, enchilada, Poblano, Stuffed Peppers
Servings: 6

Equipment

  • Casserole Dish 9 X 13
  • Food Processor Or Blender
  • Large Skillet

Ingredients

  • 4 Poblano Peppers
  • 3/4 Cup Raw Cashews soaked over night
  • 8 oz Mushrooms chopped
  • 1 medium Onion chopped
  • 2 Garlic Cloves chopped
  • 2 Cups Black beans drained and rinsed
  • 1/2 Cup Walnuts chopped
  • 2 Tbsp Nutritional Yeast
  • 1 1/2 tsp Cumin
  • 3/4 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • Salt & Pepper to taste

Instructions

Roast the Peppers

  • Preheat the oven to 400°
  • Cut the poblano peppers in half and remove the ribs and seeds. Place them in a baking dish and drizzle with olive oil. Season with salt and pepper and roast for 20 minutes until just tender.

Make the Filling

  • If you did not soak the cashews overnight, gently boil them for 10 minutes. Drain.
  • Heat a skillet over medium to medium-low heat. Add 2 tbsp oil and sauté the onions and mushrooms for 5-7 min stirring occasionally. Add the garlic and sauté another minute or two. Reserve 1/4 cup of the mushrooms and onions and set aside.
  • Add the chopped walnuts and spices to the skillet to toast for a minute or two. Turn off the heat.
  • In a blender, puree the softened cashews with 1 cup of the black beans and 1/4 cup of the mushroom and onion mixture.
  • Returning to the skillet, stir in the pureed cashew mixture, the rest of the black beans and the enchilada sauce until combined.

Stuff the Peppers and Bake

  • Evenly spoon the filling into each poblano half. Pour over the rest of the enchilada sauce and sprinkle with cheese. Bake for about 15 minutes until the cheese is melted.
  • Garnish with a lime crema, cilantro and avocado.
Tried this recipe?Let us know how it was!
Fall/Winter Feature, Healthy-ish, Mains, Spring/Summer Feature, Vegetarian
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by kimcrossin
Pesto
January 18, 2024

Pesto

Pesto Pesto is a sauce that can really do it all. You can use it as is to make a quick pasta dish with in, liven up an alfredo sauce or use it on pizza. Change your mornings up and fry and egg in it. …

Sauce, Spring, Summer
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by kimcrossin