Chinese Tea Eggs

Chinese tea eggs are tasty and really fun to make because they’re so beautiful! The marbled design is created by hard-boiling eggs, cracking the shells, and then simmering them or soaking them overnight in a mixture of black tea, soy sauce, salt, and sugar.

Chinese Tea Eggs

My basic recipe for tea eggs can be made more flavorful by adding a cinnamon stick, piece of star anise, or slice of tangerine or orange peel to the soaking mixture. You can also use this tea egg recipe to make deviled eggs, using spicy Chinese mustard rather than yellow mustard in the filling recipe, and garnishing the eggs with SiChuan peppercorns.

Chinese Tea Eggs

To make the tea eggs, first hard-boil as many eggs as you want or as many as you can fit in the pot (probably up to six). Crack the shells with the back of a butter knife, and don’t worry that the you are cracking it too hard! The most common problem is cracking too lightly, because even when you think you are definitely cracking very hard, the pattern often comes out too light.

Chinese Tea Eggs

Boil the water with the tea bag, soy sauce, salt, and brown sugar until the sugar is totally dissolved, then add the eggs.

Chinese Tea Eggs

I used Chinese rock sugar, which you can buy at an Asian grocery store, but regular brown sugar is fine too. Chinese rock sugar is good for boiling with fresh ginger to make a sweet and spicy tea which will soothe a cold or sore throat.

Chinese Tea Eggs

Simmer the eggs for two hours and/or leave the pot covered in the fridge overnight. When you peel the shells off of them, a pretty design will be there on the white of the egg!

I cut each tea egg in half and combined the yolks in a small mixing bowl with equal amounts of spicy Chinese mustard and plain Greek yogurt (you could use mayonnaise instead). Then I used this mixture to fill each egg, and garnished the tops with a few SiChuan peppercorns to make an elegant-looking appetizer.

Chinese Tea Eggs

Eggs have a lot of protein so they are very healthy, and besides making tea eggs another fun way I like to use hard-boiled eggs is in ramen soup or bento lunch, decorated with a cute face.

ramen cute egg

I made this face using a punch tool from Cute Z Cute brand. The tool punches out little face shapes from nori paper or laver.

Tea eggs can be eaten as a breakfast, snack, or with rice as a main meal. Here is my recipe, which will work for anywhere from one to about six hard-boiled eggs.

Chinese Tea Eggs

    Ingredients:

    up to 6 hard-boiled eggs

    1 to 2 Tablespoons brown sugar

    a pinch of salt

    ¼ cup soy sauce

    1 teabag (black tea)

    a piece of orange peel, cinnamon stick, star anise (optional)

Directions:

    To hard-boil eggs, place them in a pot full of water and bring it to a boil. When it starts boiling, turn the heat off and place the lid on the pot. Then leave it for ten minutes, rinse the eggs, and let them sit in cold water to cool down. Hard-boil all the eggs you want to use and then let them cool before you start making this recipe.

    Using the side of a butter knife, make cracks in the shell of the egg all around. To make sure that the tea mixture gets inside the egg shell to color it, you can use the point of a sharp knife to poke a little bit into some of the cracks you made.

    Choose a saucepan small enough that the depth will be okay to cover the eggs in the tea mixture. If the pot is too wide, the liquid will be too shallow to cover the eggs evenly.

    In the saucepan, add the sugar, salt, soy sauce, tea bag, and four cups of water. Bring it to a boil and let it simmer until the sugar is melted. You can also add the orange peel, cinnamon stick, and star anise if you have any of those extra flavorings that you want to add.

    Turn the heat to the lowest setting on the stove, and add the cracked eggs to the liquid. Let them simmer for one to two hours, then let it rest overnight in the fridge if you want to make sure the color is dark and the flavor is deeper.

    Rinse the eggs and peel the shell off, and serve as a snack. Enjoy!

Sweet Northern-Style Cornbread

Cornbread can be made many different ways and the final product can be anything from dry, gritty, and unsweetened to really moist, sweet, and even cake-like. Typically, “northern style” cornbread is sweeter and lighter than “southern style” cornbread, which in my opinion can be really bland and dry.

I much prefer northern style cornbread, and my recipe sort of takes it to an extreme with fine white cornmeal and a texture that’s really cakey and light. It’s really good with chili or soup, but my favorite way to enjoy cornbread is hot out of the oven with a little butter and maple syrup or honey on top. YUM.

Sweet Northern-Style Cornbread

The recipe is really easy with just two steps. First, mix together cornmeal, flour, sugar, baking powder, and salt

Sweet Northern-Style Cornbread

And then mix in the wet ingredients (melted butter, eggs, and milk).

Sweet Northern-Style Cornbread

Then pour the batter into greased pans and bake it. This recipe works really well for both corn muffins and cornbread in a pan. I made a tiny round cornbread in a mini ramekin, too :)

Sweet Northern-Style Cornbread

It’s best eaten fresh out of the oven and completes any southern/country/soul food meal as a side dish, though honestly it’s great to eat just as a snack by itself!

Sweet Northern-Style Cornbread

The recipe makes 10-12 muffins or a pan of cornbread. Bacon and green onion cornbread is also really good, and you can make it by preparing the recipe as usual except with half a stick instead of a whole stick of butter. Cook diced bacon (6-8 strips) in a pan and measure out ¼ cup of the bacon grease to add along with the wet ingredients. Then drain the rest of the bacon and stir the bacon pieces into the batter along with a handful of diced green onions.

Sweet Cornbread

Ingredients:

    1 stick of butter

    1 cup fine cornmeal

    1 cup flour

    ½ cup sugar

    2 teaspoons baking powder

    ½ teaspoon salt

    2 eggs

    1 cup milk

Directions:

    Preheat the oven to 350 degrees Fahrenheit and grease a casserole dish or muffin tins with a small piece of butter or with nonstick spray.

    Melt the stick of butter in the microwave or on the stovetop, and set aside to cool.

    In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt using a fork.

    Mix in the melted butter, eggs, and milk.

    Pour into muffin tins or a baking dish (fill about 2/3 of the way up, because the bread will rise) and bake until it is firm when you press down slightly on the middle. For muffins, bake about half an hour, and a little longer for a pan of cornbread.

Spicy Tofu Stew

So I’m back in my apartment at college for the school year, and classes just started! This time of year is always exciting, but sometimes the stress of schoolwork piling on during the first week calls for a comfort food. This soup is actually pretty healthy as well as delicious!

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My recipe is similar to a traditional Korean kimchi and tofu stew, but I used fresh cabbage and onions rather than kimchi. I did flavor the broth with Korean hot pepper paste (gochujang) though. You can get a small tub of gochujang at an Asian grocery store, and a spoonful stirred into rice, meat marinades, and even barbecue sauce can help add a really nice smoky, spicy flavor.

To make the tofu stew, I first cooked cabbage, onions, garlic, and ginger in a little sesame oil.

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Then I added water and stirred in Korean pepper paste, soy sauce, and a little salt to make the spicy broth.

I added tofu cubes

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And let the soup simmer and bubble for a while

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You can crack an egg into the hot soup if you like, and garnish it with toppings like sesame seeds (I used white and black sesame), green onions, and strips of roasted laver.

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My recipe makes a very big big bowl of soup (about three or four servings).

Spicy Tofu Stew

Ingredients:

    1 Tablespoon sesame oil

    2 cups chopped cabbage

    ¼ onion, sliced

    2 cloves garlic, minced

    1 teaspoon finely chopped ginger

    2 Tablespoons gochujang (Korean red pepper paste)

    2 Tablespoons soy sauce

    salt

    half block tofu, cut into cubes

    egg, sesame seeds, strips of dried laver, chopped green onions (optional garnish)

Directions:

    Heat the oil in the bottom of a soup pot and add the vegetables, garlic, and ginger. Saute until the cabbage and onions are tender.

    Add 4-6 cups of water (the less water you add, the less broth there will be and the more spicy the stew will turn out). Stir in the gochujang, soy sauce, and a pinch of salt.

    Bring the soup to a boil and add the tofu cubes. Let it simmer for about five minutes, then serve hot, or if you like, add an egg to cook in the hot soup before you serve it and garnish with sesame seeds, chopped green onions, and strips of laver if you like.

M&M Pudding Cookies

Instant pudding mix can make a huge difference in the texture of cookies. Mixing it into the dough makes the cookies have a richer flavor and also makes the texture chewier and the cookies less likely to flatten out while they’re baking!

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Any small candies like chocolate chips or Reese’s Pieces would be delicious in this recipe, and you can use chocolate pudding mix instead of vanilla if you want. Even butterscotch pudding mix and chopped nuts in place of candies would be really interesting to try :) I chose M&Ms with vanilla pudding mix.

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I used a wooden spoon to mash together softened butter with white sugar and brown sugar.

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Then I beat in vanilla extract, the pudding mix, and eggs (which I had also set out on the counter to warm up a little with the butter, cookies sometimes turn out wrong because the eggs used in the dough are too cold).

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I stirred in flour, baking powder, and salt to make a dough and then mixed in the candies.

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I chilled the dough overnight (this is really the secret to thick, fluffy, cookies that don’t collapse in the oven!) and rolled the dough into ping-pong-ball-sized cookies

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I took them out of the oven when the edges had just started to turn a little golden, although they seem at first like they are pretty undercooked. After cooling, though, they firmed up and were just perfectly chewy!

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These cookies are really unhealthy but SO tasty. And though they do require some waiting around as they have to chill in the refrigerator overnight, it is totally worth it for tall, chewy and delicious cookies!

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M&M Pudding Cookies

Ingredients:

    1 cup (2 sticks) butter

    ½ cup brown sugar

    ½ cup white sugar

    2 eggs

    1 teaspoon vanilla

    1 package vanilla pudding

    2 cups flour

    1 teaspoon baking powder

    ¼ teaspoon salt

    1 bag M&Ms

Directions:

    Take the eggs and butter out of the refrigerator a few hours before you plan to start making the dough.

    Use a mixer or wooden spoon to mash together the butter and sugars.

    Beat in the eggs, vanilla, and pudding mix.

    Use a fork to mix the baking powder and salt into the flour in a smaller mixing bowl. Add this flour mixture into the butter mixture and stir until it forms a dough.

    Stir in the M&Ms. Cover with plastic wrap and chill the dough in the refrigerator overnight.

    Preheat the oven to 325 degrees.

    Place balls of the cookie dough on a baking sheet (sprayed with baking spray or lined with parchment paper to prevent sticking) and bake about 12 minutes.

Banana Chocolate Chip Coffee Cake

I love making banana bread, and I also love making coffee cake (like this raspberry-filled coffee cake which was one of my first blog posts). This recipe today is for a coffee cake filled with mashed banana and chocolate chips, and topped with a really cinnamon-y and delicious crumb mixture. The recipe, which is similar to the one that I used in my raspberry coffee cake recipe above, is sort of based off of this NY Times recipe.

I always love to drink hot tea or coffee with cakes. I prefer coffee though with richer desserts like this one, and tea with lighter or fruitier sweets and snacks. Even a glass of cold milk would go really well with this banana coffee cake! Another wonderful thing about coffee cake is that, for some reason, it makes eating cake for breakfast totally acceptable.

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I started by making the crumb topping. I mixed together melted butter, sugar, spices, and brown sugar

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Then stirred in flour

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In another mixing bowl, I made the coffee cake dough by mixing together sour cream, eggs, and vanilla

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and stirred in flour, sugar, salt, baking soda and baking powder

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And softened butter

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Mashing up the softened butter with a wooden spoon creates little dots of butter in the dough, which will make a spongy texture in the cake.

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I spread the dough in a greased cake pan and then put spoonfuls of mashed banana and a handful of chocolate chips on top.

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I swirled the chocolate and banana into the dough using a spoon

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Then topped it with the crumbs I had made earlier.

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When it came out of the oven, the chocolate was melty and it smelled like banana bread but had the delicious crunch of the cinnamon topping. Yum!

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Banana Coffee Cake

Ingredients:

    For the crumb topping:

    1 stick butter

    1/3 cup brown sugar

    1/3 cup white sugar

    1 teaspoon cinnamon

    ½ teaspoon ginger

    a pinch of salt

    1 ½ cups flour

    For the dough:

    1/3 cup sour cream

    1 egg + 1 egg yolk

    2 teaspoons vanilla

    1 cup flour

    ½ cup sugar

    ½ teaspoon baking soda

    ½ teaspoon baking powder

    6 Tablespoons softened butter, cut into pieces

    Fillings:

    1 very ripe banana

    large handful of chocolate chips

Directions:

    Preheat the oven to 325 degrees.

    Make the crumb topping by melting the butter and stirring in the sugars, spices, and salt. Then stir in the flour and set aside.

    Make the dough by mixing together the sour cream, eggs, and vanilla, then stirring in the dry ingredients, and then mashing in the pieces of butter with a wooden spoon.

    Grease a small square casserole dish with cooking spray or butter.

    Spread the dough inside. Mash the banana with a fork and put spoonfuls of mashed banana on top of the cake batter. Sprinkle the chocolate chips over the cake batter as well. Use a butter knife to swirl the toppings into the cake batter.

    Crumble the cinnamon-sugar topping over the cake batter and bake 45 minutes to an hour.

Old-Fashioned Macaroni and Cheese

I was looking around online recently at antique cookbooks from the old south and came across The Young Housewife’s Counsellor and Friend, written by Mrs. Mary Mason in 1871. The book contains lots of recipes, along with (according to its cover) “directions in every department of housekeeping including the duties of wife and mother.”

The chapters about the household are mostly made up of instructions about prayer and religious duties, as well as some interesting notes about taking care of sick children:

“The apparel as well as the bedclothes should be frequently changed, especially in case of fevers. Bathing is very essential, both to the comfort as to the recovery of the sick. Without this, the effluvia and perspiration emitted through the pores of the skin will close them and poison the already enfeebled system, thus barring recovery.”

Though the idea of germ theory was just becoming accepted around the time this book was published, disease-related death rates were significantly lower than they had been in years before because of improvements in sanitation. Housewives (like the author of this book) had apparently already realized that changing bedclothes and washing a person could help prevent sickness, though they may not have understood germ theory in any scientific way.

The book included recipes for puddings, bread, meats, and this delicious macaroni and cheese! I tried it out because I thought it was really interesting that the pasta was boiled in milk and water rather than just in plain water. It’s a pretty easy recipe because there is no roux (flour-butter thickening mixture, which is quite easy to ruin) required and it turned out really yummy!

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First, I boiled a cup of small elbow macaroni noodles in 4 cups of water mixed with 2 cups of milk. I tasted one of the noodles after I drained them, and I think it definitely did make the plain noodles taste creamier!

For the sauce, I mixed together egg yolks, salt, chili powder, and dry mustard powder.

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Then I gradually whisked in heavy cream to make a smooth sauce

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I grated some sharp cheddar cheese finely using a microplane grater

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Then I poured half the macaroni and half the sauce into a casserole dish

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And sprinkled half the cheese on top

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Then repeated with the rest of the macaroni, sauce, and cheese and baked it for about half an hour.

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If you like it very crispy on top, you can bake it longer or turn on the broiler.

I think it’s so fun to prepare and taste dishes that people ate 130 years ago! I’ve converted the measurements from the original recipe to this more modern format below, but if you scroll to the bottom of this post, you can read it as it appears in the 1875 publication. Enjoy!

Baked Macaroni and Cheese

Ingredients:

    2 cups milk

    1 cup dry macaroni noodles

    2 egg yolks

    1 Tablespoon melted butter

    ¼ teaspoon each salt and chili powder

    ½ teaspoon mustard

    ½ pint heavy cream

    2 cups grated sharp cheddar cheese

Directions:

    Preheat the oven to 375 degrees.

    Mix together the milk and 4 cups of water in a saucepan, and bring it to a boil. Once it is boiling, add the dry macaroni and stir. Let it cook until the noodles are tender.

    In a mixing bowl, whisk together the egg yolks, melted butter, and seasonings. Whisk in a little of the cream, and then gradually add the rest of the cream to make a smooth mixture without any lumps.

    Grate 2 cups of cheese and set aside. Drain the macaroni once it is done cooking.

    In a small casserole dish, layer half the cooked macaroni, half the sauce, and sprinkle half the cheese on top. Then another layer of half the macaroni, half the sauce, and sprinkle the rest of the cheese on top.

    Bake for about half an hour until the cheese is melted and the top of the dish is golden brown (you can cook it under the broiler for a minute at the end if you like the top crispy).

ORIGINAL RECIPE from Mary Mason’s The Young Housewife’s Counsellor and Friend:

Macaroni.

Put your macaroni in boiling milk and water. When it becomes tender take it out and drain it. For half a pound, beat up the yelks of two fresh eggs, with a full tablespoonful of melted butter, then add a saltspoon of salt, one of red pepper, two of mustard, and half a pint of sweet cream. Have ready two teacupfuls of grated cheese, then fill up your baking-pan with alternate layers of macaroni, cheese, and the prepared seasoning, taking care that the cheese and the seasoning make the surface of the dish. Bake in a moderate oven and serve hot.

Sandwich-Cake

It was my sister’s birthday recently, and she wanted a light lunch for herself and a few friends that afternoon with just sandwiches and chips. I had seen a cute idea online for a Swedish “sandwich cake” (smörgåstårta) made of stacked bread and savory fillings in a round shape, and I thought it would be fun to try it out with my homemade bread and my sister’s favorite meats and cheeses!

If you have a homemade bread recipe that you like, you can use any one. This is mine, and I love how simple it is because you stir together all the ingredients at once in a big container, and then it rises overnight in the fridge and is pretty much ready to go straight into the oven when you want to make the bread.

On the day of my sister’s birthday, I put the dough into a greased round cake pan and spread it out a little to reach the edges, then baked it until it was golden on top.

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I cut a small amount of bread off from around the edge so that it would be straight rather than a little rounded

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and then I sliced the loaf of bread into three layers.

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I found a pretty cake plate and put the bottom layer of bread on it. Then I started to layer the sandwich fillings. Usually, these sandwich cakes have fillings of shrimp or fish or a type of egg salad, but I used my sister’s favorite sliced ham and turkey with provolone cheese. You can use anything you like, but here’s how I did mine:

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1: Add sliced ham
2: Add sliced provolone
3: Add cucumber slices
4: Add shredded lettuce
5: Add another bread layer, with Dijon mustard spread on the bottom side and honey mustard spread on the top. Then add lettuce
6: Add sliced turkey
7: Add sliced provolone
8: Add pickles
9: Add the final bread layer (upside-down with the flat side facing up so that the top of the cake won’t be curved)

I added a little extra flavor to the sandwich-cake by spreading mustard on the top and bottom of the middle layer of the cake. I used Dijon mustard on one side, flipped it over and added it to the cake, and then spread honey mustard on the top side.

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Depending on how you fold the meats and cheeses and depending on how thick the bread you use is, the cake can end up being pretty tall

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For the cake’s “icing” I let some cream cheese come to room temperature, then beat it together with milk until it was fluffy and spreadable. I also added salt, pepper, and some dried herbs to the cream cheese spread.

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Pretty much any vegetables and fresh herbs will make pretty decorations for a sandwich cake. After icing my cake with the cream cheese spread the same way I would ice any other cake, I used chopped fresh chives as kind of “sprinkles” around the top edge. Then I sliced cucumbers very thinly and stuck them to the icing on the sides of the cake. I put some extra shredded lettuce around the bottom edge, and added a few cherry tomatoes which I had cut into flowers by slicing a zigzag around the middle of the tomato and then pulling it apart into two little tulip shapes.

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I put a deviled egg in the center of the top surface of the cake, and decorated around it with shredded lettuce, chives, tomato flowers, and a really thin cucumber slice which I rolled up into a little cucumber curl.

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This is a very cute and impressive way to serve sandwiches, and looks really elegant and pretty for a luncheon or shower or any kind of tea-party sort of get together!

There’s really not a “recipe” for the sandwich-cake, but just for reference I used three 8 oz packages of cream cheese and about 1/3 cup of milk for the icing. The spices I added were ½ teaspoon each salt and pepper, and a teaspoon of dried oregano. I ended up using about a quarter pound each sliced turkey and sliced ham, and the link to my recipe for homemade bread can be found up towards the beginning of this blog post.

Sauerkraut

Happy Fourth of July!

I’m sure almost everyone celebrating Independence Day is grilling hamburgers and hot dogs today, so here’s my recipe for a sauerkraut topping with a lot of flavor. It also makes a great side dish!

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First, I chopped apples and onions

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Then I heated a little oil and sautéed them with the sauerkraut

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I added caraway seeds, brown sugar, and apple cider vinegar and kept stir-frying for a few minutes.

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I really love the combination of sweet and sour, and the apples and caramelized onions and brown sugar add a nice sweetness to the tangy sauerkraut.

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I like it with spicy mustard on a hot dog. Good luck with your Fourth of July cooking and I wish everyone a great holiday!

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Sauerkraut Topping

Ingredients:

    ½ cup chopped onion

    1 apple, chopped

    2 Tablespoons brown sugar (packed)

    2 Tablespoons apple cider vinegar

    2 Tablespoons vegetable oil

    2 cups sauerkraut

    1 teaspoon caraway seeds

Directions:

    Mix together the sugar and vinegar in a very small bowl and set aside.

    Heat the oil and stir-fry the sauerkraut with the chopped onion and apple. Sprinkle in the caraway seeds.

    Keep stir-frying for about five minutes. When the apples and onions have started to cook, add the sugar-vinegar mixture and sauté until the liquid is gone.

    Serve as a topping for hot dogs (with spicy mustard, if you like) or as a side dish.

Cinnamon Almond Twists

I recently posted about my overnight bread dough, which is a really simple recipe that rises in the fridge while you sleep and can be made into an artisan loaf in the morning. I mentioned in my post that you can leave the container in the refrigerator for weeks if you want to, and just keep taking little pieces of dough every few days to make small rolls as needed. The last time I made bread, that’s what I did, and I used some of the dough one day to make these beautiful cinnamon-almond twists.

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The texture of the bread part is closer to a pretzel, but the flavor is somewhat like a cinnamon roll. I added chopped almonds, which gave these sweet treats a nice crunch.

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To make them, I just rolled out a little ball of dough into a rope and flattened it, and then brushed it with melted butter.

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I sprinkled sugar over the top

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And then some cinnamon and chopped almonds

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And rolled it up tightly (starting from the widest side). Then I cut it in half down the middle with a knife I had dipped in water to make sure the dough wouldn’t stick to it.

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I separated the two halves, pinched them together at the top, and twisted them to make a braid kind of thing.

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Then I put the two ends together to make a ring

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And baked it in the oven until it was golden. I was inspired by this recipe because I thought the shape was really cool. My version is a smaller, individual snack that can be made easily for a snack to go with tea or coffee.

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After I made these, I started thinking about variations that would be fun to do with this basic idea. The next time I make this, I definitely want to try a savory version with olive oil, grated parmesan cheese, dried oregano, and diced sun-dried tomatoes in place of butter, sugar, cinnamon, and almonds!

If you haven’t made the bread dough and you want to make a flakier version of this recipe, you can use frozen puff-pastry dough. Just make sure to thaw it beforehand.

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Cinnamon Almond Twists

Ingredients:

    ½ recipe bread dough or frozen puff pastry dough

    2 Tablespoons butter

    5 Tablespoons sugar

    cinnamon

    about 15 almonds, chopped finely

Directions:

    Prepare the bread dough as the recipe says to (you will have to prepare this the night before). If you are using frozen puff pastry dough, let it thaw according to the package.

    Preheat the oven to 350 degrees.

    Melt the butter in a small bowl in the microwave.

    Divide the bread dough into five small balls. Roll each into a rope about the thickness of your finger.

    Use a rolling pin, cup, or tin can to roll one of the ropes out lengthwise, making it flat and about 12 inches long.

    Brush it with butter (if you don’t have a pastry brush, just spread a little butter onto the dough with a spoon) and sprinkle a Tablespoon of the sugar over the top. Shake a little cinnamon on top of the sugar, and sprinkle on chopped almonds.

    Roll up the dough tightly (starting from the widest side, to make a long roll) and use a sharp knife to cut all the way down the roll, dividing it into two even pieces.

    Pinch the two pieces together at the top, and braid them together, crossing them over each other repeatedly. Then connect the ends to make a ring.

    Repeat with the other four balls of dough, and place all the rings on a parchment-paper lined baking sheet. You can sprinkle a little extra sugar over the tops if you like.

    Bake for fifteen to twenty minutes, or until the rings are golden. Let them cool and then serve with tea or coffee.

Stir-Fried Starch Noodles

Starch noodles, or dangmyeon (당면) are a type of Korean noodle made from sweet potato starch. Like rice noodles, they are kind of chewy and they don’t contain wheat either, so they’re perfect for people who have to eat gluten-free.

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Before they’re cooked, they are very hard and have a sort of silver color.

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Once they have been boiled though, they’re soft and chewy and delicious (although they are made with the starch from a sweet potato, there is no noticeable flavor).

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Starch noodles are part of a popular Korean dish called japchae (잡채), which is made by stir-frying the cooked noodles with beef, vegetables, and a sugar-soy marinade. But I also think they go very well with honey and red pepper flakes.

I boiled the noodles until they were no longer “al dente” (the Italian phrase “to the tooth” means that the inside of a piece of pasta is still a little hard, and some people like to serve it this way) and added a little sesame oil and stirred it around to prevent them from sticking to each other.

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Then I stir-fried some vegetables with chopped garlic (I used onion, carrot and broccoli for this dish, but carrot and red pepper and spinach are most commonly used in japchae).

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And then added the cooked noodles, soy sauce, and honey.

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I stir-fried the noodles together with the vegetables and sauce for a minute, and then served it with crushed red pepper flakes and toasted sesame seeds.

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Stir-fried starch noodles are so yummy and easy to prepare. You can use any vegetables you have in your refrigerator, or even add sliced beef and make traditional japchae! Enjoy :)

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Starch Noodle Stir-Fry

Ingredients:

    1 block of starch noodles

    2 teaspoons sesame oil

    1 small carrot

    a handful of broccoli pieces

    1 clove garlic

    ¼ cup slivered onion

    2 Tablespoons soy sauce

    2 Tablespoons honey

    toasted sesame seeds and crushed red pepper flakes

Directions:

    In a saucepan, boil water and cook the starch noodles until it isn’t hard in the middle when you bite into one.

    Drain the water out and stir in a teaspoon of the sesame oil to stop them from sticking together.

    Peel the carrot and cut it into slices. Peel and chop the garlic. If you are using frozen broccoli, microwave it for a few minutes to defrost it.

    In a wok or stir-fry pan, heat the other teaspoon of sesame oil and stir-fry the garlic, onion, carrot, and broccoli.

    When the garlic starts to get crispy, add the noodles, soy sauce, and honey. Turn the heat off and continue stirring the noodles and vegetables together in the hot pan for about a minute.

    Serve with sesame seeds and red pepper flakes to taste.