Chai Concentrate

 5 cups water - bring to a boil in pot with a lid

1/3 cup loose leaf chai blend - add to boiling water then drop to a simmer for 30 min in a covered pot

Cut heat, add 1/4 cup sugar, stir to dissolve

Cool, refrigerate, lasts up to 1 week

Cranberry cornbread muffins

This recipe is from: 

https://www.theleangreenbean.com/cranberry-corn-muffins/

Ingredients

Scale

• 3/4 cup cornmeal
• 1 cup white whole wheat flour
• 1 teaspoon baking soda
• 1 cup fresh cranberries (or frozen)
• 2 large eggs
• 1/2 cup sugar
• 1/2 cup milk
• 1/2 cup butter (melted) or vegetable oil

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Instructions

1. Mix melted butter or oil, eggs, milk and sugar in a bowl.
2. Add flour, cornmeal and baking soda and stir to combine.
3. Stir in cranberries until just mixed and scoop into greased or lined muffin tins.
4. Bake 22-25 minutes at 375 degrees F.

 

Kinoko Rice

10000000% copied from Yoshimi who creates Tokyo Kitchen - here is here video - she is amazing, I literally just copied her ingredients below so I could have them handy for when I make this - go watch her and then watch all of her other videos: https://www.youtube.com/watch?v=AdDgXCo-ArI

Ingredients:

2 C Japanese rice + water for cooking

300 g mushrooms (shimeji, shiitake, maitake – but really any)

2T soy sauce

2 T mirin

2T sake

1T Sugar

2tsp instant soup stock (dashi granules, veg, etc.) - conincidentally, this is one serving packet of the nice instant dashi I have! lol I bet that is true for most brands... one day when I am less tired I will make this with fresh dashi!!!

I am trying this in my neuro-fuzzy rice cooker - I added all of the ingredients (with the mushrooms just laid on top of the rest of the ingredients - not mixed in) and then only aftgerwards realized that I added the rice before adding the water to cook the rice .., after adding all of the other cooking liquids! I added a little extra water but not much - depending on how this comes out I will either make sure to put the rice and cooking water in the rice cooker first and THEN add  the other liquids and ingredients, or if just right ... it just joins the list of things that magically just wqork in a rice cooker! I used the regular/sushi rice setting.

Cornbread Madeleines

 

https://www.bonappetit.com/recipes/article/if-france-and-texas-had-a-baby-it-would-be-a-cornbread-madeleine

Cornbread Madeleines

Makes 24

INGREDIENTS
4 tablespoons of bacon drippings or butter
2 cups/285 grams of cornmeal
1/2 cup/80 grams of flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of sea salt
2 eggs, lightly beaten
2 cups/480 ml of buttermilk

PREPARATION
Preheat your oven to 400 degrees F / 200 degrees C.

When the oven's hot, divide the bacon drippings (or butter, depending on which way you go) among the 24 madeleine molds (you'll need 2 pans with 12 molds each) and slide into the oven so the pan gets nice and hot. Depending on the size of your oven, you may need to do this one pan at a time, and bake your madeleines in batches.

Whisk together the cornmeal, flour, baking powder, baking soda, and salt. Combine the lightly beaten eggs with the buttermilk, and mix this into the dry ingredients. Pull your hot pans out of the oven, pour the bacon grease or butter into the batter, give it a quick stir, and divide the batter among the madeleine molds. Bake for 25 to 30 minutes or until lightly browned. Pull them from the oven and remove immediately by giving the pan a bang on your countertop--they'll pop right out.

Scallion pancake breakfast sandwich

 https://www.thekitchn.com/how-to-make-scallion-pancakes-cooking-lessons-from-the-kitchn-107405#post-recipe-601760360

Make this dough.  Once these are ready to go as straight up scallion pancakes, roll it our flat, then crack an egg and start to cook it, when egg is set, flip, add fillings as pancake side cooks, fold, grill, when brown = done.

Extra-Flaky Scallion Pancakes

Makes4 (8-inch) pancakes

Prep10 minutes

Cook30 minutes to 35 minutes

Jump to Recipe

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Scallion pancakes — a popular Shanghai breakfast item and street food snack — feature a crispy outer shell with lots of flaky layers on the inside. Nowadays, scallion pancakes are served in almost every Chinese restaurant and are also available in the freezer aisle of Asian grocery stores.

While there are more versions out there, including ones that resemble thick pancakes that are a meal in themselves, this recipe delivers thin and crispy scallion pancakes. 

How to Make Poached Eggs in the Oven

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The method is similar to making Indian parathas or other pan-fried breads, but it can be a bit of a project. That said, it’s easy to break up the prep to make the recipe more approachable and weeknight-friendly. Plus, the dough is really easy to work with and delivers the crispest pancakes. Here’s how you can make the freshest, flakiest scallion pancakes at home. 

Ingredients in Scallion Pancakes

This delicious snack comes together using mostly pantry items. You’ll probably only need to buy the scallions!

• Scallions: When purchasing scallions, buy thinner bunches so there’s enough whites that can be used in this recipe.
• Fat: Lard is my go-to; it has that nostalgic flavor I grew up eating. You can use peanut oil, which is easier to work with since it won’t solidify when the roux cools, or vegetable oil for a cleaner, stronger scallion flavor. If you use peanut or vegetable oil, the scallion pancakes will be vegan.
• Flour: During my research, I made scallion pancakes using bread flour and bleached all-purpose flour. Bread flour has too much protein, resulting in a dough that’s too difficult to roll out, and ultimately contributes to a chewier, thicker pancake than what I’m looking for.  Bleached all-purpose flour is lower in protein than unbleached flour, so it yields a dough that’s easier to work with and a softer, more tender pancake with a slight chewy, crispy texture just like the ones at restaurants. 

Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

How to Make Scallion Pancakes

• Make the dough. The hot water dough (also known as tangzhong) has just three ingredients: flour, salt, and hot water. The inclusion of hot water denatures the proteins in the flour, reducing gluten formation. It also helps gelatinize the starch in the flour, so that it can absorb more water without developing any gluten, creating a spongy, cushion-like texture in the scallion pancakes.  
• Make the roux and cut the scallions. While the dough rests, make a roux with flour, salt, and melted lard, along with five-spice powder and MSG if using, stirring until it forms a paste. Finely chop a lot of scallions. 
• Assemble and cook the pancakes. Split the dough into four portions. You’ll roll each one out, spread roux across the surface, sprinkle some scallions on top, roll it up into a rope, then form into a coil. This folding method is the traditional way and achieves the flakiest layers. 
• Throw together an easy dipping sauce. All you need is soy sauce, Chinese black vinegar (or rice vinegar), sugar, and chili oil if you like. 

Storage and Make-Ahead Tips

You can make the dough ahead of time, then cover and refrigerate it for up to one day. If you prefer, you can also shape the dough into coils then refrigerate for a full day. 

At this point, you could roll out each uncooked pancake and freeze them for up to three months. When you’re ready to cook, just pull them straight from the freezer, adding a couple minutes to the cooking time. Leftover pancakes can be refrigerated for four days, and reheated in a low oven (but trust me, there won’t be any leftovers!).

Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

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Scallion Pancakes Recipe

Prep time10 minutes

Cook time30 minutes to 35 minutes

Makes4 (8-inch) pancakes

Nutritional Info

Ingredients

For the dough:

• 2 1/2 cups 

  all-purpose flour

• 1 teaspoon 

  kosher salt

• 3/4 cup 

  boiling water

• 2 tablespoons 

  cool water, plus more as needed

• Vegetable oil, for coating the dough ball

For the roux and frying:

• 1/4 cup 

  melted lard, peanut oil, or vegetable oil

• 1/2 cup 

  all-purpose flour

• 1/2 teaspoon 

  kosher salt

• 1/4 teaspoon 

  five-spice powder (optional)

• 1/4 teaspoon 

  MSG (optional)

• 1 1/2 medium bunches 

  scallions (about 12)

• 1/2 cup 

  plus 1 tablespoon neutral oil, such as vegetable or canola, plus more as needed

For the dipping sauce:

• 2 tablespoons 

  soy sauce

• 1 tablespoon 

  Chinese black (Chinkiang) vinegar or rice vinegar

• 1 1/2 teaspoons 

  chili oil (optional)

• 1/2 teaspoon 

  granulated sugar

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Instructions

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Make the dough:

1. Place 2 1/2 cups all-purpose flour and 1 teaspoon kosher salt in a large bowl and stir to combine. While stirring constantly with a wooden spoon or chopsticks, pour 3/4 cup boiling water over the flour mixture a little bit at a time. Continue stirring until combined.

2. Add 2 tablespoons cool water onto the dry pockets of flour and knead the dough with your hands until a shaggy dough forms and the sides of the bowl are clean, 2 to 3 minutes. Knead in more cool water a teaspoon at a time as needed if it’s too dry.

3. Transfer the dough onto a work surface. Knead until the dough is smooth, about 4 minutes. Drizzle a little vegetable oil onto your hands and use it to coat the dough ball. Return the dough to the same bowl it was kneaded in. Press a sheet of plastic wrap directly onto the surface of the dough and let rest at room temperature for at least 1 and up to 2 hours, or refrigerate for up to 24 hours. Make the roux and cut the scallions when the dough is almost ready.

Make the roux:

1. Place 1/2 cup all-purpose flour, 1/2 teaspoon kosher salt, 1/4 teaspoon five-spice powder if using, and 1/4 teaspoon MSG if using, in a small heatproof bowl. Stir until evenly combined.

2. Heat 1/4 cup melted lard, vegetable oil, or peanut oil in a small skillet over medium heat until 400ºF or a tiny bit of flour sprinkled in sizzles immediately. Pour the oil over the flour mixture and stir to combine until all the flour is hydrated and a paste is formed. Set aside to cool for a few minutes. If the roux solidifies, reheat in the skillet over medium heat until loose, or microwave in 15-second intervals until melted into a liquid paste

3. Trim and halve 1 1/2 medium bunches scallions lengthwise, then finely chop until you have 1 1/4 to 1 1/3 cups.

Assemble the scallion pancakes:

1. Place 1 tablespoon of the neutral oil in a small bowl.

2. Divide the dough into 4 portions (about 130 grams each) and form each portion into a smooth ball. Working with 1 piece of dough at a time (keep the remaining pieces covered with plastic wrap), place in the bowl of oil and flip to coat until covered with a thin layer of oil. Place on a work surface (do not flour) and roll out into a rough, very thin rectangle (about 11x12-inches) with a longer side closer to you. If the dough is cold and hard to roll out, let sit for a few minutes before trying again.

   

3. Spread 1 1/2 tablespoons of the roux evenly over the dough with your fingers. Sprinkle evenly with a quarter of the scallions (about 1/3 cup). Starting at the long side closest to you, roll tightly up into a thick rope and firmly press down to seal the seam. Position seam-side up, then roll the rope into a coil, tucking the tail end underneath the coil. Firmly press down to flatten until about 3/4-inch thick and 3 1/2 inches wide.

   

4. Repeat with the remaining dough balls, reserving the remaining oil in the bowl. Place on a plate or small baking sheet in a single layer. Cover with plastic wrap and let rest for at least 1 hour at room temperature or up to 24 hours in the refrigerator.

Make the dipping sauce and cook the scallion pancakes:

1. Place 2 tablespoons soy sauce, 1 tablespoon Chinese black vinegar, 1 1/2 teaspoons chili oil if using, and 1/2 teaspoon granulated sugar in a small bowl and stir until the sugar is dissolved.

2. Heat a large (at least 12-inch) cast iron or nonstick skillet over medium heat until hot, at least 3 minutes. Meanwhile, dip your hands in the reserved oil and coat each dough patty with a thin layer of oil. Roll out one of the patties on a work surface (do not flour) until 8-inches wide and about 1/4-inch thick.

   

3. Add 2 tablespoons of the neutral oil to the heated skillet and heat until shimmering. Add the pancake, cover, and fry until the bottom is golden brown and crisp, 2 to 3 minutes. Flip the pancake and fry uncovered until the second side is golden brown and crisp (drizzle a little more oil around the edges if the pan is dry), 2 to 3 minutes more. Meanwhile, roll out the next pancake.

4. Position 2 flat spatulas (or a spatula and chopsticks) vertically on opposite sides of the pancake in the skillet. Push the spatulas inward towards each other; this pushes the pancake up slightly to separate the flaky layers (it’s okay if it breaks apart a bit). Repeat pushing up the pancake in a few spots. Transfer to a wire rack (or place the rack on a baking sheet and keep warm in a 200ºF oven while you fry the remaining pancakes).

5. Repeat cooking the remaining pancakes, using 2 tablespoons neutral oil for each pancake. Pat any excess oil on the pancakes with a paper towel if desired. Cut into wedges and serve with the dipping sauce.

Recipe Notes

Stand mixer variation: To make the dough in a stand mixer, mix the flour and salt with the hook attachment until evenly combined. With the mixer on low speed, slowly drizzle in the boiling water, aiming for the dry pockets of flour, then slowly drizzle in the cool water and mix until a dough forms and the side of the bowl is clean. Continue to mix on low speed until the dough is smooth, about 4 minutes. Proceed with resting the dough.

Make ahead: After forming the dough and kneading it, the dough can be covered and refrigerated for up to 24 hours. Alternatively, assemble and shape the pancakes into a coil and refrigerate up to 24 hours before doing the final roll and frying.

Freezing scallion pancakes: Place each rolled-out, uncooked scallion pancake between 2 sheets of parchment paper. Stack onto a plate and freeze until solid. Transfer, still between parchment, to a zip-top freezer bag and freeze for up to 3 months. Cook from frozen, adding 1 minute cooking time to each side.

Storage: Leftover scallion pancakes and dipping sauce can be refrigerated in separate airtight containers for up to 4 days. Reheat the pancakes in a low oven until heated through.