Herbs de provence

Source: www.allrecipes.com

Prep Time: 5 mins

Ingredients:

2 tbsp dried rosemary

1 tbsp fennel seed

2 tbsp dried savory

2 tbsp dried thyme

2 tbsp dried basil

2 tbsp dried marjoram

2 tbsp dried lavender flowers

2 tbsp dried Italian parsley

1 tbsp dried oregano

1 tbsp dried tarragon

1 tsp bay powder

Instructions:

1. Grind rosemary and fennel seed in a spice grinder, transfer to a mixing bowl. Stir in all other ingredients and store in an air-tight container between uses.

Creamy garlic herb mushroom spaghetti with clams

Source: www.pinchofyum.com

Prep Time: 15 mins

Cook time: 20 mins

Servings: 4

Ingredients:

8 oz pasta

4 tbsp butter

3 cloves garlic, minced

16 oz fresh mushrooms, sliced

2 tbsp flour

1 tsp herbes de province 

1 1/2 cups milk

Salt and pepper to taste

3 tbsp olive oil

1/4 cup fresh parsley

2 cans clam (baby or minced)

Instructions:

1. Cook pasta according to packages. Add a little oil to prevent sticking.

2. Melt 2 tbsp of butter over medium high heat. Add one clove of garlic and sauce for a minute until fragrant. Add the mushrooms and sauce for 5-10 minutes until golden brown and softened. Set aside.

3. Add the remaining 2 tbsp butter to the pan and melt again over medium high heat. Add the garlic and sauce for a minute until fragrant. Add the flour and herbs de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened (about 15 minutes). Stir constantly to avoid flour clumps. Season with salt and pepper.

4. Toss the sauce, pasta, and mushrooms together. Add the clam juice as needed to keep the sauce from getting too thick. Stir in clams and parsley about 2 minutes before serving. 

Note:
1. If you don't have herbes de provence, just any mixture of herbs would do. I normally mix whatever I have on my pantry, such as dried parsley, oregano, thyme, rosemary, and etc. 

Korean BBQ Steak Bowls

Source: www.pinchofyum.com

Prep time: 20 mins

Marinade: 1/2 hours

Cook time: 10 mins

Serving size: 4 

Ingredients:

Spicy sesame dressing:

2/3 cup low sodium soy sauce

1/4 cup mirin (can be replaced by 1/4 cup white wine and 1tbsp sugar)

1 tbsp fresh minced or crushed ginger (can be replaced by 1 tsp ground ginger)

1 tbsp toasted sesame oil

2-3 tbsp brown sugar

1-2 tbsp sambal oelek (spicy chili paste) (can be replaced by 1-2 tbsp gochujang)

2 cloves garlic

Korean BBQ Steak Bowls

1 lbs beef, cut into very thin pieces

2 bell peppers (red and yellow), spiraled or cut into strips

Asparagus (can replaced with other vegetables, such as broccoli)
Wonton strips, scallions, and sesame seeds for topping (optional)

Instructions:

1. Combine all sesame dressing together.

2. Put half of dressing in a zip bloc bag. Place the steak in the bag and refrigerate for at least 1/2 hour. (Would taste much better if refrigerate overnight).

3. Heat a pan over high heat. Add about 1 tbsp olive oil and wait till the oil is hot. Pull the steak out of the sauce and discard remaining sauce. The beef should sizzle once place in the pan. Cook for 1-2 minutes to get a golden brown sear, stirring frequently.
4. Toss all the veggies and the second half of dressing. Continue to stir for about 5 minutes.

Chili Lime Chicken

Source: www.rasamalaysia.com

Prep time: 15 mins
Marinate: 2 hours
Cook time: 20 mins

Servings: 4

Ingredients:
2-2.5 lbs chicken thighs
1/2 cup fresh lime juice
3 tsp fresh lime zest (optional)
1/4 cup olive oil
4 tbsp fresh cilantro, chopped finely
2 jalapeños, chopped finely
4 garlic cloves, chopped finely
1 tbsp honey
2 tsp salt
1 tsp chilli powder

Method:
1. Preheat the oven to 400F.
2. Rinse the chicken thighs and pat dry with paper towels. Set aside.
3. Combine all other ingredients together. Normally i would put the marinade in a ziplock bag for easy storage.
4. Add chicken to the marinade, make sure to stir and coat the chicken evenly. Marinade for at least 2 hours, preferably overnight.
5. Bake the chicken for about 20-25 minutes or until the skin becomes brown and charred.