Preheat the oven to 350º. Peel and core the pears and then slice them about 1″ thick. Put the slices into a bowl waiting with the juice of half a lemon making sure that each new addition is coated in lemon juice.
In a bowl combine the flour and sugar. Add the cinnamon and salt. Add the cubed butter and combine. I like to use a pastry blender. You can also use a food processor or a mixer. You want larger bits of butter than you would for a pastry crust. Pearl size.I used a smaller baking dish wanting just to make enough for my family to eat dessert with none left over. If you want to make this for more people, double the crumble recipe and use a whole lemon.
Pour your fruit into the baking dish and cover it with the crumble topping. Bake for 30-40 minutes or until it is golden and bubbly.
1 leek or 2 green onions, white and light green portions, cut into 1-inch slices
1/2 cup chicken broth
3 Tbs. oyster sauce
2 cups cooked, shredded salt and pepper chicken see related recipe at left)
DIRECTIONS:
Boil the noodles
Bring a large pot of water to a boil over high heat. Separate the strands of noodles, drop them into the boiling water and boil for 2 minutes. Drain, rinse under cold running water and drain again. Toss the noodles with the sesame oil and set aside.
Stir-fry the vegetables
In a wok or large fry pan over high heat, warm the peanut oil. Add the garlic and ginger and stir until fragrant, about 10 seconds. Stir in the red pepper flakes, bok choy, carrot and the white portion of the leeks or green onions. Stir-fry the vegetables until the bok choy wilts, about 2 minutes.
In a small bowl, stir together the broth and oyster sauce and set aside.
Stir-fry the noodles
Add the noodles, chicken and broth mixture to the wok and toss to combine. Cook, stirring often, until the noodles and chicken are heated through, about 2 minutes. Stir in the light green portions of the green onions and serve immediately. Serves 4.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-05-19 16:45:532021-01-09 22:46:21Shanghai Noodles with Chicken, Bok Choy and Leeks
Sauté the garlic in the olive oil for 5 minutes or so, until soft and starting to brown. Add the cheese in an even layer and immediately crack the eggs on top. Fry the eggs over high, sprinkle with salt & pepper, then flip. The bottom should be a slightly charred mass of crispy, salty, garlicky goodness. Cook the yolks easy or hard as desired. Serves two for breakfast with toast and orange juice.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-05-19 16:44:142014-05-23 23:06:25Spring Garlic and Eggs
Asian Pear Crumble
Asian Pear Crumble
INGREDIENTS:
DIRECTIONS:
Preheat the oven to 350º. Peel and core the pears and then slice them about 1″ thick. Put the slices into a bowl waiting with the juice of half a lemon making sure that each new addition is coated in lemon juice.
In a bowl combine the flour and sugar. Add the cinnamon and salt. Add the cubed butter and combine. I like to use a pastry blender. You can also use a food processor or a mixer. You want larger bits of butter than you would for a pastry crust. Pearl size.I used a smaller baking dish wanting just to make enough for my family to eat dessert with none left over. If you want to make this for more people, double the crumble recipe and use a whole lemon.
Pour your fruit into the baking dish and cover it with the crumble topping. Bake for 30-40 minutes or until it is golden and bubbly.
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Shanghai Noodles with Chicken, Bok Choy and Leeks
INGREDIENTS:
DIRECTIONS:
Boil the noodles
Bring a large pot of water to a boil over high heat. Separate the strands of noodles, drop them into the boiling water and boil for 2 minutes. Drain, rinse under cold running water and drain again. Toss the noodles with the sesame oil and set aside.
Stir-fry the vegetables
In a wok or large fry pan over high heat, warm the peanut oil. Add the garlic and ginger and stir until fragrant, about 10 seconds. Stir in the red pepper flakes, bok choy, carrot and the white portion of the leeks or green onions. Stir-fry the vegetables until the bok choy wilts, about 2 minutes.
In a small bowl, stir together the broth and oyster sauce and set aside.
Stir-fry the noodles
Add the noodles, chicken and broth mixture to the wok and toss to combine. Cook, stirring often, until the noodles and chicken are heated through, about 2 minutes. Stir in the light green portions of the green onions and serve immediately. Serves 4.
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Spring Garlic and Eggs
Spring Garlic and Eggs
INGREDIENTS:
DIRECTIONS:
Sauté the garlic in the olive oil for 5 minutes or so, until soft and starting to brown. Add the cheese in an even layer and immediately crack the eggs on top. Fry the eggs over high, sprinkle with salt & pepper, then flip. The bottom should be a slightly charred mass of crispy, salty, garlicky goodness. Cook the yolks easy or hard as desired. Serves two for breakfast with toast and orange juice.
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