Royal Icing for Gingerbread houses

I got this recipe from here: http://easteuropeanfood.about.com/od/crossculturaldesserts/r/royalicing.htm
You need a stand alone mixer to complete this because it needs to mix really fast, and a really long time. Don't bother with a hand held mixer, you will regret it.

Time: Takes 10 minutes or so.

Ingredients:

1 lb powdered sugar (or more as needed, but i didn't need more)
1/2 cup egg whites (aka 3 large egg whites)
1/2 tsp cream of tartar

Directions:

1. Place all ingredients in large mixing bowl and combine. Turn stand alone mixer to high and beat until thick & very white. Mixture will hold a peak. This takes at least 7-10 minutes.
2. You're done! If not using right away, cover with plastic wrap, making sure it touches the icing so a crust doesn't form. (Icing dries quickly, so cover it all the time.)

yes, I'm a homeowner now!

baked potato

I got the recipe from here:
http://www.foodnetwork.com/recipes/good-eats/the-baked-potato-recipe/index.html
Notes: Baking took longer than expected but i was also baking something else in the oven at the same time. I also used 375 degrees instead of the recommended 350 degrees.

Time: 1-1.5 hours

Ingredients:

• Russet potatoes
• Avocado Oil
• Kosher salt
• Sour cream
• Chives
• Shredded cheese

Directions:

1. Heat oven to 350 degrees and position racks in top and bottom thirds. Place a baking sheet on the lower rack to catch any oil drippings.
2. Wash potato(s) thoroughly with stiff brush and cold running water. Dry them.
3. Using standard fork, poke 8-12 deep holes all over spud so that moisture can escape during cooking.
4. Place in a bowl and coat lightly with oil. Sprinkle kosher salt and place potao directly on rach in middle of oven.
5. Bake 1 hr or until skin feels crisp but flesh beneath feels soft.
6. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another.
7. Add toppings: cheese, sour cream, chives.

or you could buy those microwavable baked potatoes that take 3 minutes. haha. no one's going to make this now.

Perfect Blueberry Pancakes

I changed the recipe a little bit from the namaste original recipe:  http://www.namastefoods.com/recipes/cgi-bin/recipes.cgi?Function=show&Category_Id=1&Id=185

Time: this takes a long time because the pancakes take a long time to cook since it is gluten free flour.

Makes 6-8 pancakes

Ingredients:

• 1 1/4 cups Namaste Perfect Flour Blend
• 1 1/3 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 1 1/4 cups milk
• 2 eggs
• 2 tbsp melted butter
• 1/2 tsp vanilla
• 1/16 tsp nutmeg
• 1 cup fresh or frozen blueberries

Directions:

1. Combine dry ingredients in medium bowl. Which together liquid ingredients in a large bowl.
2. Add liquid to dry, combine well. Preheat griddle or pan to medium heat. Pour batter by 1/3 cupfuls onto sprayed griddle. Sprinkle with blueberries.
3. Cook until bubbles appear and bottom is golden brown. Flip and cook a minute or two longer.

this was 3x the original recipe cause mike loves it so much.

Tacos, mike's edition

This is our secret recipe for tacos that keeps the beef moist and yummy. Beans, our secret weapon. Now, not so secret.

Time: less than 30 minutes

Ingredients:

• 1 lb of ground beef
• 1 can of trader joes, refried beans, salsa seasoned
• 1 head of lettuce
• 1 package of shredded mexican blend cheese
• 1 tomato
• 1 package of taco shells
• 1.5 tbsp PCC taco seasoning mix (b/c it is all natural and MSG free)
• 1 tbsp oil
• Salsa if you want.

Directions:

1. Add oil to medium size pot and heat on high. Add ground beef and bring to medium high heat. Once beef is well done, add 1/2 can of refried beans, and PCC taco seasoning. Cook beef/bean mix until most of water is evaporated. add additional seasoning and beans as preferred.
2. Chop lettuce, and dice tomatoes.
3. Heat taco shells in oven.

EAT!

i had my own picture of our taco's but i can't find it so you can look at this instead.

Fried tofu with tomato sauce, (vegetarian)

I kind of made this up but I would want to make it again so I am writing it down.

Time: Less than 30 minutes

Ingredients:

• 3 tbsp avocado oil
• 1 package of 8 oz of extra firm tofu, cubed
• 3 medium tomatoes (on the vine), roughly diced
• 3 tbsp soy sauce, maybe more
• 2 tbsp sugar
• salt and pepper
• 2 stalks of green onions, chopped
• 2 cloves garlic, minced

Directions:

1. Fry tofu with 2 tbsp of oil on high heat until tofu golden and crunchy. set aside.
2. Heat 1 tbsp avocado oil on high heat, then add garlic & green onions and stir for 1 minute. Add diced tomatoes until bubbling, then bring down heat to a simmer until tomatoes become mushy. Add sugar & soy sauce. Salt and pepper to taste.
3. Increase heat to medium-high and add fried tofu back into pan to reheat. Add 1/3 cup water. Season with additional salt, pepper, & soy sauce as needed.

i found this picture online too. don't judge.

Steamed Seabass or tilapia fillet: chinese restaurant style

This uses a french cooking method called "En Papillote" to steam the fish. Who needs a steamer now?!

Time: 30 min or less.

Ingredients:

• 1 Fillet of seabass or tilapia
• 1 Stalk of green onions, cut in 3 inch strips
• Pinch Salt & Pepper (preferably white pepper)
• 5 tbsp Avocado oil
• 1in x.5in Ginger, chopped into little strips
• 3 tbsp Soy Sauce

Directions:

1. Preheat oven to 400 degrees.
2. In a large piece of foil, line the surface with oil (1 tbsp). Place cleaned fish fillet onto oil-lined foil.. Season fish with salt and pepper. Pour 2 tbsp of water on fish and an additional 1 tbsp oil over fish. Sprinkle 1/2 the ginger and 1/2 the green onions over the fish. Seal the fish inside the foil making sure no holes present for moisture to escape.
3. Place fish in oven for 15 min.
4. While fish is cooking, place 3 tbsp oil in a sauce pan, medium high, with the rest of the ginger and green onions until ginger bubbles.
5. When fish is done, drizzle prepared oil over fish and add soy sauce over fish.

I found this picture online, but this is what it really looked like. for real!