I have always loved dumplings! They are comfort food for me. Some might not like the slightly chewy taste, but me, I can’t get enough of it! My kids are not huge fans; they would eat it, but they don’t prefer it. More for me,…
Search Results: sweet
Spring break is coming up soon…are you going anywhere
I wish that I can just pack my bags and travel the world. However, when kids arrive in our life, some things such as traveling are just not possible all the time.
I travel through the world with the food that I cook. Well, I know, it is really not even close to a real trip but hey I will take it!
I connect with food very well, indeed. Dieting and losing weight not so much. I simply cannot say “no” to many of my favorite dishes.
Now that I think about it everything is my favorite! This time I updated my old recipe, recreated just like I redesigned my blog as you can see.
It is Korean cuisine inspired— I have to feel that you are not shocked! I do add gochujang in most of my dishes, or better said in my plate
My lovely husband is not a huge fan of spicy food, do not get me wrong he can eat spicily but not overly like me, so I do make extremely spicy portion just for myself.
This is a great marinade for shrimps or any meat instead of the shrimps. You can sear either on the grill or in the pan like I did until it forms a nice caramelized crust
It is so good, and not even that hot, so that’s why I added in the pan more gochujang and brushed these beauties with the glaze which is of course optional. It was so lip-smacking delicious. Sweet, spicy, garlicky… mmm that good!
- ½ -1 Tbsp Oil
- 2 pounds Shrimps, peeled
- ½ cup Soy Sauce
- Juice from ½ Lemon
- ½ tbsp. Sugar
- 2 scallions minced + 1 for garnish
- 3 cloves garlic, minced
- 1 Tbs. Ginger, finely minced
- 1 tsp. dried red pepper flakes
- ½ tsp. Sesame Oil
- 3-4 Tbsp. Marinade
- 2 Tbsp. Gochujang (Korean Red Hot Chili Paste)
- ½ tbsp. honey
- Onions, chopped
- Toasted Sesame Seeds
- Combine all the ingredients for marinade and set aside.
- In a large plastic bag for storage, a place already cleaned shrimps, pour the marinade in the bag, shake few times and let the shrimps’ marinade for 15-20 minutes. (same goes for any kind of meat).
- Pan sear shrimps, turning and basting few times with marinade, for 3-5 minutes. Place shrimps on the plate and starts with the glaze *For meat option cook until meat is well cooked. Serve with salad, over rice, pasta etc.
For the glaze:
- In the pan where you cooked shrimps, add 3-4 Tbs. marinade, GOCHUJANG, and honey.
- Stir until it's the thicker sauce.
- Drop shrimps in the sauté pan and let it coat on both sides.
Phyllo Triangles Stuffed with Cheese is a fantastic appetizer, party food, or you could just eat it as a snack. I grew up eating this tasty treat just stuffed with cow cheese mixed with eggs, then stuffed in the homemade dough.
Many of you call this one Greek Tiropitas. However, people from the country that I grew up in know it as sirnica, gibanica, burek sa sirom, or pita sa sirom and all that means cheese pie which is savory. I will post a recipe for my tasty cheese pie which is, in my opinion, better than a pizza.
I love phyllo dough. It is so versatile and we can make so many sweet and savory dishes or desserts using these incredible sheets.
What do you make with phyllo dough sheets? Usually, I would make it stuffed with ground beef, also known as Burek or Börek simply because my lovely family requests that one the most.
That being said, I absolutely love it stuffed with shredded potatoes, which are sauteed with onions and well seasoned prior to stuffing it in the dough.
Oh, my mouth is watering as I was writing this one, which is probably the reason to make it asap.
Anyways, these are phenomenal to pack for school or work lunch. When my kids were actually taking lunches to school I would pack these for them. They are convenient and delicious hot or cold.
Also, if you do not want to bake all these triangles at once just pack in between wax paper or parchment paper and place in an airtight container then freeze.
They freeze beautifully, but I am not sure about cooked pastry. They probably do freeze well too.
You see, in my house, they never last too long so everything is eaten as soon as I serve them on the table. Well, most of the time we eat it for lunch just like this with some protein on the side as well as salad.
I am sure that you would be able to air-fry them too. Nevertheless, I have not tried that one yet, but if you by any chance air-fry them, please let us know. I would love to hear how they turned out.
Another great idea is that you could add sauteed or defrosted pinch in the cheese mixture. Just make sure to squeeze all the moisture out.
I hope you guys like my recipe for Phyllo Triangles Stuffed with Cheese. If you do place tag me on Instagram.
@sandraseasycooking using hashtag #sandraseasycooking.
I would love to see your tasty creations. Thank you so much for your love and support.
Recipes you might like:
Phyllo Triangles Stuffed with Cheese is an amazing appetizer, party food, or you could just eat it as a snack. Easy, simple, and delicious! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Phyllo Triangles Stuffed with Cheese is an amazing appetizer, party food, or you could just eat it as a snack. Easy, simple, and delicious!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Tortellini Soup with Italian Sausage Meatballs is a comfort soup at its best. Perfect for cold days, but we love it all year round. This meal definitely feeds mia famiglia very well and on the budget, if I might add. It’s rich, comforting, satisfying, a…
General Tso’s Tofu is tasty, beautiful and incredibly easy to make.
I can’t even tell you how many times I get the question about tofu so I try to create delicious recipes using this amazing ingredient.
Since it literally does not taste like anything you must flavor it with the seasonings.
In this case, General Tso’s, Asian inspired sauce is a phenomenal addition to tofu.
It not only flavors it but gives umami that you really want. I am only going to suggest eating it right away.
The reason why I am suggesting eating it right away is that it will lose its crispiness if it sits too long.
We all know that General Tso’s is probably the most well known Asian fried chicken recipe of all, but you must give this one a go.
Also, you must use extra firm or at least firm tofu for this dish.
Softer types of tofu are usually used in soups and stews, although I like to squeeze in firm tofu in my soups as well.
So, the taste of this is a bit sweet, hardly spicy and a whole lot of delicious. It smacks your lips delicious, that is. I have a feeling that you love it.
Well, if you like tofu as well as the flavors of Asian cuisine then I know you will love it.
My husband and I enjoyed it so much that I decided to share this simple and easy recipe.
If you’re following Meatless Mondays’ then, hey, this is a quite perfect dish to make for you and your family.
Hey, if you get the change to make my General Tso’s Tofu, please tag me on Instagram.
@sandraseasycooking with the hashtag #sandraseasycooking.
Thank you so much in advance for all your support. Do not forget to connect on social media with me.
I love seeing your creativity and hearing your thoughts.
RECIPES YOU MIGHT LIKE:
General Tso's Tofu recipe is easy and so tasty. Simple meatless dishes always hit the spot.
- 1 block extra-firm organic tofu
- 1 tablespoon sesame seeds oil
- 1/4 cup soy sauce
- 3 tablespoons cornstarch
- 2 tablespoons oil
- 1 cup chicken broth (alt. vegetable broth for vegetarians)
- 1/2 tablespoon tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sriracha
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 tablespoons cornstarch (mixed with 2 tablespoons water)/ you can use any other sauce thickener.
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- A drizzle of sesame oil
- Take the tofu out of the container and press the whole block between two plates lined with paper towels and top the whole setup with a heavy can. If you have a TOFU press that is helpful as well. This will press out excess moisture from the tofu and make adding flavor easier. Also, pressed tofu absorbs liquids like soy sauce marinate that we are using much better.. Slice or cube the tofu after pressing.
- Combine soy sauce and sesame oil together and add over the cubed tofu. Allow it to marinate for 10 to 15 minutes. Try to turn it a few times so it coats every side.
- Coat the tofu in starch before frying. The alternative to corn starch: You may use arrowroot powder is a fine powder, very similar to cornstarch. It is also gluten-free so if you're sensitive to corn-based products use this powder. It crisps the tofu just like cornstarch, although it might stick to the pan so be aware of that.
- Set a large frying pan or cast-iron skillet over medium-high heat and add the oil. It should not smoke so allow it to just heat. Cast iron holds a higher temperature so turn the heat just a bit down if you are using a cast-iron skillet.
- Add the tofu in a single layer. If your skillet is smaller then make it in two batches. Do not overcrowd a skillet. The tofu should sizzle upon contact when you place it in the hot oil, if not wait for a few seconds until it heats up properly. That is why you should add one and see if the oil is hot enough.
- Fry tofu until it is golden. Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy.
- Place each batch on the kitchen paper towel or wire rack, whichever you prefer.
- Put the ingredients for the sauce, except for cornstarch and water mixture, in a saucepan and bring to a boil.
- Meanwhile, combine cornstarch and water and mix until smooth in texture. Slowly add to the lightly boiling sauce while continuously stirring.
- Cook for a couple of minutes or until sauce thickens.
- Add crispy tofu to the sauce and coat it well. Garnish with sesame seeds and chopped green onions. Serve immediately. I like drizzling a bit of sesame oil just before serving, but it is optional.
- If you wish to use store-bought General Tso's Sauce, you are more than welcome.
- Tofu must be extra firm or at least firm for this dish.
- If you are vegetarian using vegetable broth for the sauce
The Best Oil for Frying
- Peanut oil
- Soybean oil
- Vegetable oil
- Safflower oil
- Canola oil
- Corn oil
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.