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Recipes
Ming Tsai's Chicken Lettuce Cups
By JessicaSophia
1. In a bowl, combine sweet soy sauce, soy sauce, rice vinegar, sambal, ginger, and garlic
- Sweet Soy Deglazing Mixture
- 3/4 cup(s) sweet soy sauce
- 2 tablespoon(s) soy sauce
- 2 tablespoon(s) rice vinegar
- 1 teaspoon(s) sambal oelek (see Tips & Techniques), or to taste
- 1 tablespoon(s) minced ginger
- 1 tablespoon(s) minced garlic
- Chicken
- Canola oil for pan
- 1 pound(s) boneless, skinless chicken thigh meat, cut into small dice
- 1 onion, cut into small dice
- 1 carrot, cut into small dice
- 3 stalk(s) celery, cut into small dice
- 1 small (baseball-sized) jicama , cut into small dice
- Kosher salt
- Freshly ground black pepper
- For Serving
- 1 package(s) mung bean vermicelli noodles
- Bibb lettuce leaves
Soy Citrus Scallops with Soba Noodles
By JessicaSophia
Entertain dinner guests with a flavorful scallop supper, served on a bed of tender noodles
- For Peas Vinaigrette:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fresh orange juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon bottled ground fresh ginger
- 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee)
- 1 tablespoon dark sesame oil, divided
- 1 pound large sea scallops
- 4 cups hot cooked soba (about 6 ounces uncooked buckwheat noodles)
- 1/8 teaspoon salt
- 1/4 cup thinly sliced green onions
- 1 cup snow peas
- 1 cup trimmed sugar snap peas
- 1/3 cup thinly sliced radishes
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons canola oil
- 1 1/2 teaspoons mirin
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
Butterscotch Bars
By JessicaSophia
A small square of these rich bars is enough to satisfy a dessert craving
- 1 cup packed brown sugar
- 5 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 9 ounces all-purpose flour (about 2 cups)
- 2 1/2 cups quick-cooking oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Cooking spray
- 3/4 cup fat-free sweetened condensed milk
- 1 1/4 cups butterscotch morsels (about 8 ounces)
- 1/8 teaspoon salt
- 1/2 cup finely chopped walnuts, toasted
Cherry Topped Almond Panna Cotta
By JessicaSophia
Pour 1/4 cup milk into small microwave-safe bowl
- 1 * 1 cup whole milk, divided
- 2 1/4 * 2 1/4 teaspoons unflavored gelatin (from about 2 envelopes)
- 3 * 3 cups heavy whipping cream
- 10 * 10 tablespoons sugar, divided
- 1 * 1 teaspoon almond extract
- 1/2 * 1/2 teaspoon vanilla extract
- 1/2 * 1/2 cup sliced almonds
- 1 * 1 pound fresh cherries, pitted, halved
- 1 * 1 tablespoon almond liqueur (optional)
Ideal Sugar Cookies
By JessicaSophia
Soft cookie dough loses its shape when moved; to retain crisp cut edges, refrigerate dough until firm before baking
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 2 tablespoons brandy, or milk
- 1/2 teaspoon pure vanilla extract
- Royal Icing for Sugar Cookies, optional
Lemonade Layer Cake
By JessicaSophia
Preheat oven to 350°. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium spe...
- Cake:
- 1 1/3 cups granulated sugar
- 6 tablespoons butter, softened
- 1 tablespoon grated lemon rind
- 3 tablespoons thawed lemonade concentrate
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 large egg whites
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups fat-free buttermilk
- Cooking spray
- Frosting:
- 2 tablespoons butter, softened
- 2 teaspoons grated lemon rind
- 2 teaspoons thawed lemonade concentrate
- 1/2 teaspoon vanilla extract
- 8 ounces 1/3-less-fat cream cheese
- 3 1/2 cups powdered sugar
Mushroom Barley Stew with Biscuit Crust
By JessicaSophia
1. To make the stew, pick over the chick-peas and discard any misshapen peas or stones
- For the Stew:
- 3/4 cup (5 oz) dried chick-peas (you can use canned instead- omit steps 1-2)
- 2 tablespoons vegetable oil or olive oil
- 18 pearl onions, peeled (or frozen)
- 4 carrots, peeled and cut into 1 1/2 inch lengths
- 2 celery stalks, cut into 1 1/2 inch lengths
- 2 tablespoons all purpose flour
- 6 cups (48 fl oz) vegetable stock
- 1 teaspoon dried herbs de Provence
- 3 cloves garlic, minced
- 1/3 cup pearl barley
- 3/4 pound red potatoes, quartered
- 1 cup sugar snap peas, trimmed
- 3/4 pound fresh white mushrooms, brushed clean and halved
- salt and pepper
- For the Biscuits:
- 2 1/2 cups all purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup unsalted butter, room temperature, cut into tablespoon-sized pieces
- 1 cup buttermilk, room temperature
Chicken and Dill Friccassee on Sour Cream Shortcakes
By JessicaSophia
Make the shortcake biscuits Into a bowl sift together the flour, the baking powder, the baking soda, the salt,...
- For the shortcake biscuits
- 1 3/4 * 1 3/4 cups all-purpose flour
- 2 * 2 teaspoons double-acting baking powder
- 1/2 * 1/2 teaspoon baking soda
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon sugar
- 2 * 2 tablespoons finely chopped dill
- 4 * 4 tablespoons cold vegetable shortening
- 2/3 * 2/3 cup sour cream
- 1/4 * 1/4 cup milk
- For the fricassee
- 1/4 * 1/4 pound mushrooms, sliced
- 1/2 * 1/2 stick (1/4 cup) unsalted butter
- 3 * 3 tablespoons minced shallot
- 1/4 * 1/4 cup all-purpose flour
- 3 * 3 cups chicken broth
- 3/4 * 3/4 cup heavy cream
- 1 * 1 10-ounce package frozen peas, thawed
- 1 * 1 tablespoon fresh lemon juice
- 1 * 1 teaspoon salt
- 2 1/2 * 2 1/2 tablespoons finely chopped fresh dill
- 4 * 4 cups bite-size pieces cooked chicken
- 1/4 * 1/4 pound cooked ham, cut into cubes (about 3/4 cup)
Injera Bread
By JessicaSophia
1. To prepare chutney, heat oil in a large nonstick skillet over medium-high heat
- 9 ounces teff whole-grain flour (about 2 cups)
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 1/2 cups club soda
- 3/4 cup plain yogurt
- Cooking spray
Lentil Edamame Stew
By JessicaSophia
1. Place lentils in a large saucepan; cover with water to 2 inches above lentils
- 1 * 1 cup dried lentils
- 3/4 * 3/4 cup frozen shelled edamame (green soybeans)
- 2 * 2 tablespoons olive oil
- 1 1/2 cups minced red onion
- 3 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 6 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon ground cinnamon
- Dash of ground cloves