Air Fryer Chick Fil A Nuggets

2 6 oz chicken breast cut into 2-inch pieces
1 cup pickle juice
1 large egg
3 Tbs milk
3/4 cup all-purpose flour
3 Tbsp corn starch
2 Tbsp powdered sugar
1 1/2 tsp salt
3/4 tsp paprika
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
oil for spraying

Place chicken pieces and pickle juice in a plastic bag. Close and place in the refrigerator for 20-30 minutes.

Meanwhile, in a shallow bowl whisk together egg and milk.

In another bowl, whisk together flour, corn starch, powdered sugar, salt, paprika, onion powder, garlic powder, and black pepper. Set Aside.

Remove chicken pieces from the refrigerator. Grease the Air Fryer basket with a little oil. Coat chicken pieces in egg mixture, then coat it in flour mixture, then shake off any excess flour and place it in the basket. Repeat until the bottom of the air fryer basket is full. Make sure none of the pieces are overlapping nor should they be touching.

Close the air fryer basket and cook on 360 degrees Fahrenheit for 12 minutes, flipping halfway. Spray any flour spots when flipping.

After 12 minutes is up, increase the heat to 400 degrees Fahrenheit and cook for an additional 2 minutes.

Remove and serve with your favorite dipping sauce.

Air Fryer Chick Fil A Sandwich

2 boneless, skinless chicken breasts Mine were 6-8oz each.
1 cup pickle juice
1/2 cup buttermilk
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt Adjust to taste.
1/4 teaspoon pepper Adjust to taste.
1 tablespoon Powdered/Confectioner’s Sugar or Sweetener
1 teaspoon cayenne pepper Optional for the spicy chicken sandwich
1 egg beaten
peanut oil

Sandwich Toppings
2 buns
4 slices dill pickle chips
2 slices leaf lettuce Optional for deluxe sandwich
4 slices fresh tomatoes Optional for deluxe sandwich

Chick-fil-A Sauce
1/4 cup mayo
2 tablespoons honey
2 teaspoons BBQ Sauce hickory smoked
2 teaspoons Dijon mustard
1 teaspoon yellow mustard
1 teaspoon of cornstarch and 1 teaspoon of water, stirred into a slurry

You can use a sealable bag or a large bowl to brine the chicken. Add the chicken breasts to the bowl or sealable bag along with the pickle juice and buttermilk. Refrigerate for 30 minutes.

Add the flour, paprika, garlic powder, salt, pepper, and sweetener to a large bowl, large enough to dredge the chicken. Stir to combine.

Add the egg to a bowl large enough to dredge the chicken.

Spray the air fryer basket with cooking oil.

Remove the chicken from the marinade and dredge both breasts in the beaten egg and then the flour. Place the chicken in the air fryer basket. (The use of the egg is optional and will help keep the breading intact on your sandwich. I often make this without using the egg).

Spritz the top of the chicken with peanut oil. Spray from a distance.

Air fry on 400 degrees for 15 minutes.

Open the air fryer and flip the chicken. Be careful with tongs. You don’t want to lose any of the breading on the chicken. Your chicken may be fully cooked at this point and you may only need a couple of minutes to crisp this side of the chicken. Spritz this side of the chicken.

Air fry for an additional 5-7 minutes until the chicken is crisp. You should also use a meat thermometer to ensure the chicken has reached an internal temperature of at least 165 degrees.
Every air fryer model and brand will cook at varying speeds. Monitor your results carefully, and adjust as needed.

For toasted buns, toast the buns for 3-4 minutes on 400 degrees. You can butter them too.

Remove the chicken from the air fryer and assemble the sandwich.

Chick-fil-A Sauce:
Combine the mayo, honey, BBQ sauce, and mustard in a bowl.

Add the cornstarch slurry to a separate bowl along with 2 teaspoons of the sauce. Stir to thicken and add it to the bowl with the sauce.

Stir to thicken.

Air Fryer Chicken Sandwich

Chicken Marinade

2 boneless, skinless chicken breasts
1 cup buttermilk
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt

Breading

1/2 cup all purpose flour
1 teaspoon ground pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
2 eggs
1.5 cups Panko breadcrumbs

Spicy Mayo

1/2 cup mayonnaise
1 teaspoon hot sauce

Pound the chicken breasts to even thickness (about 1/2) and cut crosswise to make 2 equal halves. Set aside.

In a large container or ziptop bag, add buttermilk, garlic powder and salt; whisk until well combined. Add chicken breasts to the buttermilk mixture and marinate in the fridge for 2-24 hours.
Setup Breading Station: In a medium bowl, mix together flour, cayenne pepper, ground black pepper, onion powder and salt. In another bowl, beat 2 eggs. Finally on a wide plate add the panko breadcrumbs.

Take the marinated chicken, one at a time and let the excess buttermilk mix drip off, then coat it in flour. Shake off excess flour and dunk into egg mixture. Let excess egg drip off and then place it on the plate with the panko breadcrumbs. Coat well with the breadcrumbs, pressing in if need be. Set aside and repeat with remaining chicken.

Spray air fryer basket or tray with non-stick cooking spray or olive oil and preheat air fryer at 390° for 5 minutes. When ready, place chicken into air fryer and use air fry setting at 390°(F) for 12 minutes, flipping halfway through.

While chicken is cooking, use a small bowl and mix mayonnaise with hot sauce. Set aside. You can also toast the sandwich buns and set aside.

When the chicken is done, check for internal temp of 165°(F). Then place chicken on buns with the spicy mayo spread, fresh lettuce and tomatoes. And of course, top with pickles! Enjoy!

Air Fryer KFC Chicken (with Popeye’s Variation)

Mix the following:

2 cups white flour
2/3 tablespoon salt
1/2 tablespoon thyme
1/2 tablespoon basil
1/3 tablespoon oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons white pepper

Chicken pieces of your choice

Optional: Some people brine the chicken in buttermilk first.

Beat 2 eggs in a bowl big enough to roll the pieces of chicken around in, make sure you cover the chicken with egg and then put them in another bowl with enough of the flour mixture so that you can get it on there thick.

22 minutes at 360 in the air fryer (for drumsticks) and it’s almost perfection. It’s a combo of regular recipe and crispy – not as gooey as regular, but not nearly extra crispy.

For Popeye’s, add:
1 teaspoon white pepper
1 tablespoon cayenne pepper
1 tablespoon Tabasco sauce
2 teaspoons paprika

For Popeye’s mild, add:
1 teaspoon Salt
1/4 teaspoon White Pepper
1/2-1 teaspoon Smoked Paprika

Some recipes add sugar:
1 teaspoon Sugar
1 1/2 teaspoons Brown Sugar

Baked Feta Pasta

2 pints (17 1/2 ounces / 500 grams) cherry or grape tomatoes
4 cloves garlic, halved lengthwise
1/2 cup extra-virgin olive oil, divided
Kosher salt
1 block (7 ounces / 200 grams) Greek feta cheese (at least 70% sheep’s milk)
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
12 ounces medium-length dried pasta, such as campanelle, rigatoni or rotini
Fresh basil leaves, for serving

Position a rack in the middle of the oven and preheat to 400 degrees.

In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup of the olive oil. Sprinkle with some salt and toss to coat. Place the feta cheese in the center of the tomatoes and garlic, top with the remaining olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.

Mash the feta and tomatoes with a fork and mix until evenly combined. Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. Taste and season with additional salt and pepper, if desired. To serve, divide among bowls and top with plenty of basil leaves.

Ground Beef Chili

1 large yellow onion
1 medium red bell pepper
1 medium green bell pepper
3 cloves garlic
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons kosher salt, divided
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened natural cocoa powder
2 teaspoons dried oregano
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can fire-roasted diced tomatoes
1 1/2 cups low-sodium beef broth or water
1 tablespoon apple cider vinegar
For serving (optional):

1 medium avocado, diced
2 medium scallions, thinly sliced
1/2 cup coarsely chopped fresh cilantro

Prepare the following, placing them all in the same bowl: Dice 1 medium yellow onion. Core, seed, and dice 1 red and 1 green bell pepper. Mince 3 garlic cloves.

Heat 1 tablespoon olive oil in a 6-quart or larger Dutch oven over medium-high heat until shimmering. Add 1 pound ground beef, season with 1 teaspoon of the kosher salt, and use a wooden spoon to break it up into large pieces. Let the beef brown undisturbed for 4 to 5 minutes. Break the beef up into smaller pieces and continue to cook until mostly cooked through, 2 to 3 minutes more.

Add the onion, bell pepper, and garlic and cook until softened, 7 to 8 minutes. Add 2 tablespoons tomato paste, 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon cocoa powder, 2 teaspoons dried oregano, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper and stir to coat the beef. Cook for 2 minutes.

Stir in 1 can fire-roasted diced tomatoes and their juices and 1 1/2 cups beef broth or water. Bring to a boil. Reduce the heat to low and simmer uncovered until the flavors meld, about 40 minutes. Meanwhile, prepare any desired toppings like diced avocado, thinly sliced scallions, and fresh cilantro leaves.

Remove the chili from the heat and stir in 1 tablespoon apple cider vinegar. Serve topped with the avocado, scallions, and cilantro if desired.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Bostock

1 1/2 tablespoons, plus 2 tablespoons sugar
3 tablespoons water
1 tablespoon rum, kirsch, or amaretto liqueur
a few drops orange flower water, (optional)
6 slices brioche, challah or firm-textured white bread, such as pain de mie, cut in 1/2-inch (2cm) slices
6 ounces (170g) almond paste
2 large eggs, at room temperature
a few drops pure almond extract, (optional)
1/2-3/4 cup (40-60g) sliced almonds
powdered sugar

In a small saucepan, heat the 1 1/2 tablespoons of sugar with the water, stirring until the sugar is dissolved. Remove from heat and add the liquor and a few drops of orange flower water, if using.
Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper (or leave it unlined) and place the slices of bread on it.

In the bowl of a stand mixer fitted with the paddle attachment, or by hand in a medium bowl with a spatula, beat the almond paste with the remaining 2 tablespoons of sugar, the eggs, and a few drops of almond extract, if using, at medium-high speed until smooth. But avoid whipping it up; mix it just until most of the lumps are removed. (A few little ones won’t matter.)

Brush each slice of bread generously with the syrup, enough so it saturates the bread all the way through. Spread each piece of bread with the almond topping then sprinkle sliced almonds over the top.

Bake until the tops of the Bostock are well-browned. I begin checking them at the 6-minute mark but they can take up to 10 to 12 minutes so best to rely on visual clues rather than precise minutes. Remove from the oven and sprinkle with powdered sugar. Serve warm or at room temperature.

Note: The almond topping can be made in advance and refrigerated up to one week. Let come to room temperature before using.

Almond-Crusted Chicken Parmesan

4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 c. almond flour
3 large eggs, beaten
3 c. freshly grated Parmesan, plus more for serving
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
Vegetable oil
3/4 c. low-carb sugar-free tomato sauce
1 1/2 c. shredded mozzarella
Fresh basil leaves, for topping

Preheat oven to 400°. Using a sharp knife, cut chicken breasts in half crosswise. Season chicken on both sides with salt and pepper.

Place eggs and almond flour in 2 separate shallow bowls. In a third shallow bowl, combine Parmesan, garlic powder, onion powder, and oregano. Season with salt and pepper.

Working with one at a time, dip chicken cutlets into almond flour, then eggs, and then Parmesan mixture, pressing to coat.

In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.
Transfer fried cutlets to a 9″-x-13″ baking dish, evenly spread tomato sauce on each cutlet and top with mozzarella.

Bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
Top with basil and more Parmesan before serving.

Cauliflower Cheese Casserole

FOR THE MAC & CHEESE
Butter, for baking dish
2 medium heads cauliflower, cut into florets
2 tbsp. extra-virgin olive oil
Kosher salt
1 c. heavy cream
6 oz. cream cheese, cut into cubes
4 c. shredded cheddar
2 c. shredded mozzarella
1 tbsp. hot sauce (optional)
Freshly ground black pepper

FOR THE TOPPING
4 oz. pork rinds, crushed
1/4 c. freshly grated Parmesan
1 tbsp. extra-virgin olive oil
2 tbsp. freshly chopped parsley, for garnish

Preheat oven to 375° and butter a 9”-x-13” baking dish. In a large bowl, toss cauliflower with 2 tablespoons oil and season with salt. Spread cauliflower onto two large baking sheets and roast until tender and lightly golden, about 40 minutes.

Meanwhile, in a large pot over medium heat, heat cream. Bring up to a simmer, then decrease heat to low and stir in cheeses until melted. Remove from heat, add hot sauce if using and season with salt and pepper, then fold in roasted cauliflower. Taste and season more if needed.

Transfer mixture to prepared baking dish. In a medium bowl stir to combine pork rinds, Parmesan, and oil. Sprinkle mixture in an even layer over cauliflower and cheese.

Bake until golden, 15 minutes. If desired, turn oven to broil to toast topping further, about 2 minutes.

Garnish with parsley before serving.

Loaded Baked Potato Soup

1 tablespoon extra-virgin olive oil
2 slices bacon
1/2 cup (2 ounces) chopped white or yellow onion
2 large garlic cloves, minced or grated, about 1 tablespoon
1 1/2 pounds russet potatoes (2 to 3 medium), peeled and diced (or try cauliflowere)
4 cups no-salt chicken or vegetable low-sodium chicken broth
1/2 cup reduced-fat sour cream
1/2 cup (2 1/4 ounces) shredded extra-sharp cheddar cheese, divided
1/4 teaspoon freshly ground black pepper, or to taste
1/4 cup snipped fresh chives or finely chopped scallion greens, for serving
1/4 teaspoon ground white pepper
1/4 teaspoon kosher salt (optional)

Set a paper towel-lined plate or a rack near the stove. In a large saucepan over medium heat, add the oil and heat until shimmering. Add the bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to the prepared plate to drain, leaving the oil and bacon drippings in the pan.

Add the onion to the pan and cook, stirring, until starting to soften, about 3 minutes. Add the potatoes and broth and bring to a boil. Reduce the heat to medium-low to maintain a simmer. Cook until the potatoes are tender, about 15 minutes.

Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth but still a little chunky. Return the potatoes to the pan along with the sour cream, 1/4 cup (about 1 ounce) of the cheese and the pepper.

Cook, stirring, until the cheese is melted and the soup is heated through, about 2 minutes. Taste and adjust seasoning, if needed.

Ladle the soup into bowls, garnish with the crumbled bacon, the remaining cheese and the chives or scallion greens, and serve.

Bucatini all’Amatriciana

1/2 pound of unsliced pancetta or prosciutto
3 tablespoons olive oil
1 medium red onion, peeled and coarsely chopped
1 1/2 pounds canned tomatoes, preferably imported Italian
1/2 teaspoon hot red-pepper flakes
Salt and freshly ground black pepper
1 pound dried bucatini or perciatelli
1/2 cup freshly grated pecorino, romano or Parmesan cheese

Cut the pancetta or prosciutto into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.

Add the onion to the pan and saute over medium heat for five minutes.

Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.

Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.

Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.

Classic Cacio e Pepe

3/4 pound linguine
1 cup grated pecorino cheese
2 tablespoons unsalted butter
2 teaspoons coarsely ground smoked or regular peppercorns
Salt

In a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 2/3 cup of the cooking water; return the pasta to the pot. Add the cheese, butter, pepper and cooking water and toss. Season with salt and serve.

Coconut Rice (Savory or Sweet)

1 cup long-grain white rice, such as jasmine
3/4 cup coconut milk
1 scant tablespoon sugar
1/2 teaspoon kosher salt, plus more to taste
3/4 cup water

Rinse the rice a few times, until the water that drains away runs almost completely clear.

Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.

Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

This becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of the pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.

Classic Fettuccine Alfredo

Salt
2 tablespoons butter
1 small clove garlic, finely chopped
1 1/2 cups heavy cream
1 large egg yolk
1 pound fresh fettuccine
1 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste

Bring 6 quarts generously salted water to a boil.

While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.

Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it’s done.) Drain in a colander, shaking out excess water, but reserve a little cooking water.

Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.

Chili Oil Noodles

14 ounces dried udon noodles
1/4 cup chile oil with crunchy garlic
2 tablespoons pure sesame oil
2 teaspoons Sichuan chile oil, or to taste
2 teaspoons soy sauce
1/2 cup finely sliced garlic chives or scallions, plus more for garnish
2 tablespoons store-bought fried shallots, crumbled by hand (optional)
1/2 cup finely chopped cilantro (see Note), plus a few sprigs for garnish

Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.

Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

Skillet-Baked Pasta with Sausage and Ricotta

3 tablespoons extra-virgin olive oil
3/4 pound bulk hot or mild Italian sausage (pork, chicken or turkey)
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, coarsely crushed
Pinch of red-pepper flakes, plus more for serving (optional)
1 (28-ounce) can whole peeled tomatoes with their juices
1 (14-ounce) can crushed or strained tomatoes
2 bay leaves
Kosher salt
12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
8 ounces fresh mozzarella, torn into bite-size pieces
6 ounces whole-milk ricotta (about 3/4 cup)
1/3 cup grated Parmesan
1/4 cup basil leaves
Black pepper, for serving

Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.

Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.

Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

Mee Goreng

500 gr Yellow egg noodles
3 large eggs
3 Tbsp cooking oil – divided
1 leek – optional, cut into 1-inch length and wash thoroughly
150 gr large shrimp – peeled and deveined. You can use meat like chicken, pork, beef
2 cups shredded cabbage
1/4 cup water
1 large tomato – quartered and seeded

Seasonings:
3 Tbsp kecap manis
3 Tbsp soy sauce – and more to taste
2 Tbsp sambal oelek – optional, or use homemade chili paste
1/2 tsp ground white pepper

Aromatics to grind/chop in food processor:
4 shallots – or use 1 small onion, diced
4 cloves garlic – finedly minced
5 candlenuts – optional (or sub with macademia nuts)

Garnish:
Fried shallots crisp – (bawang goreng)

If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later. Use 1/2 lbs (250 gr) dry noodles and it will give you close to 500 grams of cooked noodles.

Place the shallots, garlic in food processor and finely chopped them or you can chop by hand too. If using candlenuts or macadamia nuts, processed them into a paste consistency you can use a bit of oil to get it going.

Preheat a wok or a large pan. Add 1 Tbsp of oil. Add in shrimp or uncooked meat (like chicken for example) pieces and stir fry until the shrimp or meat is cooked through. Dish out and set aside
Add another 1 Tbsp of oil. Crack in 3 eggs. Let them cook for about 10 seconds and then scramble the eggs into large chunks. Dish out and set aside Add the rest of the cooking oil. Add aromatics you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks (if using) and saute until they are limp and soft.

Add shredded cabbage and saute for about 1 minute. Add 1/4 cup of hot water to help soften the cabbage, cover with a lid and cook for about 1 minute. Add carrots and tomatoes and stir fry for another minute. If you are using leftover cooked meat (like shredded chicken for example), add it at this stage.

Add the noodles, shrimp, and eggs back into the wok/pan followed by seasonings. Mix well to make sure the sauce is coating the noodles and everything else add more if needed. Adjust taste by adding more kecap manis and/or soy sauce to your taste.

Garnish with bawang goreng if you want and serve immediately.

As a vegetarian alternative, using fried tofu puffs or firm tofu in 1/2 inch chunk; 3 small bok choy, ends trimmed, chopped; 1 1/2 cups fresh bean sprouts; and 2 tomatoes, cut into wedges.

Nasi Goreng

4 large eggs
2 Tbsp butter – or margarine
1 tsp shrimp paste – optional
1 Tbsp chili paste – optional
3 shallots – peeled and thinly sliced
4 cups cooked white rice – it has to be at least room temperature or cold is fine too
2 cups leftover cooked meat – shredded or diced
3 Tbsp Indonesian sweet soy sauce/ kecap manis
1 Tbsp soy sauce – or more to taste
1/2 cup green peas – thawed if frozen
Salt to taste

Serve with:
Fresh cucumber slices
Fresh tomato slices
Prawn/ Shrimp crackers
Crispy fried shallots / bawang goreng
2 stalks green onions – finely chopped
Sambal kecap pedas – optional

Make the fried eggs to your preference.

Preheat a wok or large pan. Melt the butter. Add shrimp paste (if using) and stir fry for about 1 minute.

Add shallots an chili paste (if using) and stir fry for 3 minutes.

Add meat and chili (if using). Stir to mix everything.

Add the rice, kecap manis and soy sauce, continue to stir until all the rice grains pick up the brownish color from the kecap manis. Have a taste and season with a bit of salt to your taste if needed.

Garnish with the chopped green onion, sprinkle with crispy shallots / bawang goreng. Top with fried eggs. Put few slices of cucumber and tomatoes and some prawn crackers. Serve immediately.

As a vegetarian alternative, using fried tofu puffs or firm tofu in 1/2 inch chunk; 3 small bok choy, ends trimmed, chopped; 1 1/2 cups fresh bean sprouts; and 2 tomatoes, cut into wedges.

Jambalaya

6 tablespoons butter
1/2 cup chopped green onions
1/2 cup chopped yellow onions
1 large green bell pepper, seeded and julienne
1 cup coarsely chopped celery
1 teaspoon minced garlic
1/2 pound medium shrimp, peeled and deveined
1/2 pound cubed boiled ham
1/2 pound smoked sausage, cut crosswise into 1/4-inch-thick slices (optional)
1 (16-ounce) can whole tomatoes, crushed with the can juices
1 cup chicken broth
Salt and cayenne
2 bay leaves
1 cup long-grain rice, uncooked

Hot sauce, for serving

Heat butter in a large, heavy pot over medium heat. Add onions, bell peppers, celery and garlic. Cook, stirring, until they are soft and lightly golden, 6 to 8 minutes.

Add shrimp and ham, and sausage if using. Cook for 2 to 3 minutes, or until shrimp turn pink. Stir in tomatoes and chicken broth. Season to taste with salt and cayenne. Add bay leaves and rice. Cover and reduce heat to medium-low. Cook until rice is tender and all liquid is absorbed, about 25 minutes.

Remove the bay leaves and serve. Pass the hot sauce!

Pasta e Ceci

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.

Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.

Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.

Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.