Archive for Author Eva

9 Great Chili Recipes (Perfect for Game Day!)

The Best chili recipes for your game day meal!

It’s that time of year again, bone chilling weather and NFL playoffs. The perfect time for steamy hot and hearty chili!

Whether you like your chili with beans or without, with turkey, chicken, ground beef or chuck, scorchingly hot or mild, a big bowl of chili is wonderfully satisfying on a cold winter day.

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What’s in Season in January

What's in season in January

Welcome to our new series on seasonal fruits and vegetables!

When I first started cooking I didn’t understand what was even meant by “seasonal” when it came to food. It wasn’t until I started gardening and shopping at our local farmers markets that it hit home.

Every vegetable and fruit has its season—a season when it is ripe and plentiful, when it tastes the best, and costs the least.

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How to Use Your New Sous Vide Immersion Circulator

Sous Vide French Dip Sandwiches

This post is brought to you in partnership with Joule: Sous Vide by ChefSteps.

Did you just get a fancy new immersion circulator for cooking sous vide at home? Awesome. Welcome aboard.

I’ve fallen hard for sous vide cooking in the past year. At first, I wasn’t quite sure how it would fit into my everyday cooking – I’m not a restaurant chef, nor do I cook like one!

But the more I experimented, the more I realized that cooking sous vide is in the same category as cooking in a slow cooker or with a pressure cooker: It’s another option in our arsenal as home cooks for getting a good meal on the table with as little fuss – or failure – as possible.

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Firecracker Shrimp Recipe – only 3 ingredients!

Firecracker Shrimp Recipe is a 3-ingredient recipe with a Mango Ginger Dipping Sauce (ready in 3 minutes). This is a festive way to celebrate Chinese New Year 2018 on February 16th. The shrimp signifies happiness, and the “firecracker” scares away bad luck and bad spirits!

We’ve partnered with Argo® Corn Starch to bring you this recipe! We’re using cornstarch to seal the Firecracker Shrimp, and cornstarch to thicken the Mango Ginger Dipping Sauce.

Mango Ginger Dipping Sauce

First, let’s start with the 3-minute dipping sauce. You can serve these Firecracker Shrimp with pre-made Duck Sauce or Thai Sweet Chile Sauce. But it’s easy to make your own, starting with your favorite fruit preserves, jam or jelly. We took inspiration from Argo Cornstarch’s Plum Dipping Sauce. In addition, even if you’re short on time and want to take advantage of prepared or frozen appetizers, you can still use this same dipping sauce (it’s particularly great with jumbo cocktail shrimp!)

We chose mango jam, our family favorite (though apricot jam is a close second).

In a small saucepan over medium heat, whisk together mango jam, water, grated fresh ginger, soy sauce, a touch of sesame oil and cornstarch.

Continue whisking until the mixture bubbles a bit and thickens. The cornstarch will thicken the sauce. Serve dipping sauce with Firecracker Shrimp.

How to make Firecracker Shrimp

There really is only 3 ingredients! Wrapper, tail-on shrimp, and cornstarch.

Wrappers for Firecracker Shrimp

You can find spring roll or egg roll wrappers at any Asian market and most large-chain supermarkets. Here are some tips:

  • The wrappers found at Asian markets are so much better than ones found large-chain grocery stores. Look for “spring roll wrappers” or “egg roll wrappers” – the terms are used interchangeably. The first ingredient should be FLOUR, not rice. Chinese spring roll wrappers are different than Vietnamese wrappers that are translucent and made from tapioca or rice. My favorite brand is Spring Home (pictured) or Wei Chuan. The wrappers are about 9″ square.
  • If you aren’t near an Asian market, your next choice is your grocery store. First, check the freezer section, just in case your market carries these wrappers! If no luck, look in the refrigerated section, usually near the tofu.

If wrappers are frozen, you’ll need to defrost overnight in refrigerator, or on countertop for an hour. Open package and cut the wrappers in half, diagonally. IMPORTANT: Keep the wrappers covered under plastic wrap or a barely damp towel. The wrappers dry out very quickly and will crack.

How to straighten shrimp

The shrimp has a natural curve. We’ll use a paring knife to score a few shallow nicks along this curve to straighten out the shrimp.

Take care not to cut through the shrimp, just score a few times in this curve.

Lastly, 1 tablespoon of cornstarch and 1/4 cup of water will create the “glue” or slurry that seals the Firecracker Shrimp.

How to wrap Firecracker Shrimp

Place one wrapper half on dry surface (remember to keep the rest of the wrappers covered up so they don’t dry out.) Lay shrimp on wrapper, with tail sticking out.

Roll up the shrimp in the wrapper, stopping halfway.

Fold over the left corner.

Continue wrapping until you reach the end.

Dip finger into cornstarch slurry and paint that tip.

Finish rolling the Firecracker Shrimp and press tip firmly to ensure you have a good seal.

The tighter the roll, the better. Loose rolls will allow lots of oil to seep in. The roll below is a little bit loose.

Make sure the top of Firecracker Shrimp roll is nice and snug.

How to fry Firecracker Shrimp

In a small saucepan, add a 1 1/2″ of cooking oil (vegetable, peanut, canola or any neutral flavored cooking oil.) Here’s a tip: the smaller the saucepan, the less oil you will have to use….but you can only fry a few Firecracker Shrimp at a time. The rolls fry fast…each batch only takes a couple of minutes. Alternatively, you can use an Air Fryer (though you’ll have to experiment for cooking times, as I haven’t had a chance to test. Start with 390F for 4 minutes.)

Chinese trick for checking oil temperature

Deep frying oil temperature should be 375F, however the Chinese trick to temperature requires NO thermometer and a wooden or bamboo chopstick!

Any wooden or bamboo, uncoated chopstick will do. Even those cheap ones from the to-go order will work…or large bamboo skewers. Just make sure the chopstick is uncoated, without the shiny lacquer.

Heat up your oil, and stick one end of the chopstick into the oil. If you see bubbles surrounding the chopstick, the oil is ready.

Not ready yet:

Now it’s ready!

Deep fry the Firecracker Shrimp, a few at a time. My small saucepan could fry 5 at a time. Fry for a couple of minutes.

Unit the Firecracker Shrimp is golden brown, and the tail is pink. Lower your heat if the tails start to turn too brown before the wrapper crisps up.

Let drain on rack.

Firecracker Shrimp Recipe with Mango Ginger Dipping Sauce

There are usually 25 wrappers in each package of Asian spring roll wrappers. We’ll cut each wrapper in half, which makes 50. You can make as many Firecracker Shrimp as you want, I’ve listed 40 shrimp in the recipe, leaving you with a few “oops” wrappers.

For the Firecracker Shrimp

  • 40 shrimp (tail-on)
  • 1 package Asian spring roll wrappers (25 count) (defrosted)
  • 1 tablespoon cornstarch (preferred Argo Corn Starch)
  • cooking oil for frying (high heat, neutral flavored)

For the Mango Ginger Dipping Sauce

  • 1/2 cup mango jam (or jelly, or preserves)
  • 3 tablespoons water
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1/2 teaspoon Asian sesame oil
  • 1 tablespoon cornstarch (preferred Argo Corn Starch)

For the Firecracker Shrimp

  1. Peel and devein shrimp, leaving tail on. Nick the inside curve of the shrimp a few times to straighten shrimp (see photos).

  2. Cut wrappers in half, diagonally. Keep covered to prevent drying. 

  3. In small bowl, whisk cornstarch with 1/4 cup water.

  4. Roll Firecracker Shrimp, as shown in the photos above, using the cornstarch slurry as the “glue”. Keep finished rolls covered under plastic wrap to prevent drying. 

  5. Add 1 1/2″ of cooking oil to small saucepan. Heat to 375F. Before frying, double check to make sure each roll is tightly sealed. Paint a little cornstarch slurry to ends, if needed. 

    Fry a few Firecracker Shrimp at a time, for 2 minutes, or until wrapper is golden brown and crispy. Don’t overcrowd pan. Drain on rack or paper towels.

For the Mango Ginger Dipping Sauce

  1. In a small saucepan, whisk together the jam, water, ginger, soy sauce, sesame oil and cornstarch. Heat over medium heat until beginning to bubble. Turn heat to low, continue to whisk and cook for 1 minute.

The post Firecracker Shrimp Recipe – only 3 ingredients! appeared first on Steamy Kitchen Recipes.


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Pressure Cooker Paella with Chicken and Sausage

Pressure Cooker Paella

 I love using my Instant Pot pressure cooker to make an easy, weeknight version of paella. It cooks up quickly and evenly, and there’s no need to tend to a pot or pan on the stove.

The method is very simple—you sauté the vegetables with chicken and sausage, add the rice and liquid, and then cook everything under pressure for just ten minutes. That’s it!

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Chinese Broccoli with Garlicky Ginger Miso

In this recipe for Chinese Broccoli (Gai Lan), you’ll learn:

  • Old Chinese broccoli can be very bitter and stringy. Learn how to choose fresh Chinese broccoli.
  • How to cook thick Chinese broccoli stems without over-cooking the delicate leaves.
  • How to make a savory garlicky ginger miso sauce that pairs well with any vegetable dish

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

What is Chinese broccoli? It comes from the same family as traditional broccoli, but it has a stronger, more pronounced taste. It’s bitter if you eat it raw, which is why it’s always cooked.

In Chinese, it’s gai-lan or kai-lan, pronounced “guy-LAN”

The stems are thick, the color of the leaves is more like kale (blue-green).  While the florets of regular broccoli is eaten – many open florets on Chinese broccoli often means the vegetable is old and tough. The stems and leaves is what you eat.

Did you know? Broccolini is a cross between broccoli and gai-lan.

How to Tell if  Chinese Broccoli if Fresh

Chinese broccoli should have very few florets. If you see small white flowers blooming, it probably means it’s past it’s prime and will be tough and bitter.

Also take a look at the bottoms of the stems – fresh young Chinese broccoli will have a wet-milky-transluscent-ish color in the center of the stem. Old Chinese broccoli stem will be dried up with a hard, white opaque center. Skip it.

Here’s a photo of fresh Gai Lan with soft, opaque-ish milky center.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Chinese Broccoli with Garlicky Ginger Miso Recipe

Here are the ingredients you’ll need:

ingredient map Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Cut the Chinese broccoli like this, which helps the vegetable cook evenly. The stems are thick, so they go at the bottom of the pan, which is hotter.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Add 1″ of water to your wok, then add in the stems on the bottom.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Lay the leaves on top.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Cover the wok and let the vegetables cook.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Once the Chinese broccoli is done, remove them to a plate and wipe the wok dry. This will prevent splatters when you add in the cooking oil. Stir fry the aromatics: garlic, ginger, chile.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Add in the remaining ingredients and stir. Let it simmer for just a bit and then pour on top of the Chinese broccoli and serve.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Other Chinese Vegetable Recipes

Chinese Broccoli with Oyster Sauce (Steamy Kitchen)

Chinese Yu Choy Stir Fry (Steamy Kitchen)

Stir Fried Bok Choy Recipe (Steamy Kitchen)

Restaurant Style Chinese Greens (Rasa Malaysia)

Stir Fried Nai Bai (Noob Cook)

Chinese Broccoli Beef Noodle Stir Fry (Steamy Kitchen)

Chinese Broccoli with Garlicky Ginger Miso Recipe

If you don’t have Chinese broccoli, feel free to use any other greens like asparagus, broccoli, broccolini, broccoli rabe, mustard greens, napa cabbage, bok choy, etc.

  • 1 pound Chinese broccoli (gai lan)
  • 2 tablespoons cooking oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic (finely minced)
  • 1 teaspoon hot chili pepper (minced (optional))
  • 1 1/2 tablespoons miso paste
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian sesame oil
  1. Trim ends of the Chinese broccoli. Line up the Chinese broccoli with the stems facing same direction. Cut the stalks in half to separate the thick stems from the leaves.
  2. Add one inch of water to a wok, pot or large saute pan and bring to a simmer on medium heat. Layer in the broccoli stems at the bottom of the pan and layer the leaves on top of the stems. You want the thick stems closer to the bottom of the pan so that they will cook faster. Steam for 3 minutes. Use tongs to lift the leaves to a plate. Check the stems to make sure they are cooked – they should be easily pierced with a knife. Thicker stems might need an additional minute.  

  3. Discard the remaining water in the pan and wipe dry with a towel. Return pan to the stove and add in the cooking oil and ginger, garlic and chile pepper. Turn the heat to medium-low. Once the oil in the wok begins shimmering, cook for another 15 seconds (take care not to burn the aromatics). Stir in the miso paste, water, soy sauce and sesame oil and cook another 15 seconds. Add the Chinese broccoli back into the pan, give everything a quick stir, then plate for serving.

The post Chinese Broccoli with Garlicky Ginger Miso appeared first on Steamy Kitchen Recipes.


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No-Knead Whole Wheat Pizza Dough

No-Knead Whole Wheat Pizza Dough

This no-knead pizza dough is laughably easy. Just whisk flour, yeast and salt in a bowl, add water and stir. Let rise, covered, overnight, and make your pizza. That’s it.

My recipe is based on the no-knead bread recipe originally developed by Jim Lahey at the Sullivan Street Bakery in New York City. Here, I’ve added whole wheat flour to up the nutritional value and modified the amounts to make a dough that’s perfectly proportioned for making sheet pan pizza.

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Meal Plan for January Week 2

It’s about this time of year where the impact of daylight savings time and early evening darkness gets the better of me. I try to combat the lack of light with outdoor daytime activities and then lots of warm cozy soups, bright fresh salads, and vegetable dishes for dinner.

These remind me winter won’t last forever and the freezing wind won’t always settle in my bones.

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