i've been on a domestic streak lately

Lately, I have been cooking up a storm! And the dishes have kept turning out okay! Miracle of miracles. I want to share my culinary joy with all of you, so here you go:


This first recipe I got from my friend Naomi, who I think got it from our mutual friend Nate? Anyway, instead of serving it over rice, I cooked some thin spaghetti and threw that in with the meat and sauce (inspired by this recipe by the Pioneer Woman). 


PF Changs Mongolian Beef (Imitation)

Sauce:
2 tsp Vegetable oil
½ tsp minced ginger [I used powdered]
1 TBLS minced garlic
½ cup soy sauce
½ cup water
¾ cup dark brown sugar [only had light and it worked fine]

Heat oil in sauce pan over med/low heat. Add ginger and garlic. Let sauté for a minute. Add water and soy sauce. Stir in brown sugar until dissolved. Raise heat to med/high and boil for 3-5 minutes until it thickens slightly. 

Meat:
1 cup vegetable oil
1 lb flank steak
¼ cup cornstarch
4 green onions

Slice the steak against the grain into ¼ inch thick bite size pieces. Toss meat in zip lock with the cornstarch. Allow meat to rest in bag for 10 minutes. While the meat rests, slowly heat up the oil in a large skillet or wok on medium heat. After 10 minutes, add beef to the oil and cook for about 2-3 minutes until the edges darken. Use a slotted spoon to take the meat out and put on a plate with paper towels (meat may not be completely cooked, but will be in the pan again to finish cooking). Empty oil out of the skillet. Put meat back in the skillet and add the sauce to it and stir. Bring this to a boil for 3-5 minutes or until sauce gets really thick. Sprinkle green onions on top and serve over rice. [or noodles, whatev]


Second, I made these Andes mint brownies from Mel's Kitchen Cafe (her website is so great). Except I threw in some almonds, because I have a million of those after a failed attempt to make almond flour for macaron cookies. Let me just say, these brownies are so awesome. Perfect texture, perfect amount of chocolate-ness, yum.


Third, I made these breadsticks as shared by Amanda. This was my second time making them, and they were so delicious! And they look so pretty too, all twisted. 


Fourth, I made crepes using this super easy recipe for the batter from the wedding gift cookbook Kristen gave me. I don't know that our fillings were all that authentic (except the nutella dessert ones we made later), but whatever. We used potatoes fried in olive oil, ground turkey, tomatoes, and gruyere cheese. Mmmmm. Let me tell you, that cheese will make anything taste amazing. 


Basic Crepes:


1 1/4 c all-purpose flour [I did a little bit of wheat flour too]
pinch of salt
1 egg, lightly beaten
1 1/4 c milk [might need more if the batter's too thick, ours was a little thicker than I would've liked]
light olive oil, vegetable oil or butter for greasing pan [use butter!]


1. Put flour and salt in bowl and make a well in the center. Pour the egg and some of the milk into the well. Whisk the liquid, gradually incorporating the flour to make a smooth paste. Whisk in the remaining milk, then pour the batter into a measuring cup with a pouring spout. Allow to rest, if desired.
2. Put a little oil or butter into a 7 inch crepe pan or heavy-based skillet and heat until it starts to smoke. Pour a little batter into the pan, tilting it until the base is coated with a thin layer. Cook for 1-2 min until the underside begins to turn golden brown. 
3. Flip the crepe with an offset spatula and cook for a further 30-45 seconds until it is golden on the second side. Slide the crepe out of the pan and make the remaining crepes, greasing the pan as necessary. 


Makes 8-10 crepes. 


I wish I had photos to go with all of this, but alas! Camera's been dead, and I've been too lazy to charge it. 


Any good recipes you've tried lately? I'm all for suggestions while I see how long my cuisine luck can last!