Fantastical Sharing of Recipes

A Fresh Start - Check out my new blog!

noreply@blogger.com (Janie E.) — Tue, 1 Aug 2023 07:00:00 -0400

Big Announcement

I knew at some point I would want to change my blog name but I was just too far in after a decade. Then I found out that Google Domains was going away and I was going to switch to Squarespace for my domain. I decided to just go ahead and make a giant switch. Not sponsored, but it wasn't too horrible of a jump.

So with that, Fantastical Sharing of Recipes will be at a new home soon and be called The Recipe Jackpot. I definitely struggled with a name, but this is one that I thought suited me because I utilize my blog as a huge resource for meal planning. It's a vault of all kinds of recipes - tons of my favorites. So it's like I've hit the recipe jackpot every time I am on it. Even if no one else reads it, it's a digital archive of the best of the best for me and my family.

I've imported all of my posts onto the new blog (they are not live yet though) and I will be working through each post to give them a facelift. I had started that process already anyways so I really just need to consistently work on it. This blog will possibly go away at some point. I'm just not sure when that will be. If I'm able to reroute traffic from specific posts to the new url, I'll do that. But I still have to delve into researching that!

Thanks for coming along with me on my food blogging journey!

-Janie

Korean Spicy Noodles

noreply@blogger.com (Janie E.) — Mon, 17 Jul 2023 07:00:00 -0400

A spicy stir fry with beef and veggies!

I love a good stir fry and this one has marinated beef with veggies and noodles! I think I typically do stir frys with broccoli and rice. I was unable to get my hands on the Korean sweet potato starch noodles but I definitely would love to for future makings of this recipe! The original also had mushrooms which I omit, so be sure to toss some of those in with the onions and carrots if you like them!

What you need:
For the Marinade & Sauce:

1/3 cup soy sauce
3 Tbsp. brown sugar
2 Tbsp. rice wine (not vinegar)
2 Tbsp. Gochujang
1/2 tsp. black pepper
3 minced garlic cloves
1 Tbsp. freshly grated ginger
1 Tbsp. cornstarch

For the Stir Fry:

1 1/2 tsp. beef bouillon
Toasted sesame oil
Vegetable oil
1 lb. flank steak, cut into 2" length pieces
8 oz. Korean sweet potato starch noodles (dangmyeon) or linguini noodles (broken into 2-inch pieces)
1 yellow onion, thinly sliced then cut into 1-inch pieces
1 cup matchstick carrots
1 red bell pepper, sliced into strips
2 cups baby spinach
3 green onions, chopped
1 Tbsp. sesame seeds

Directions:

Whisk together marinade ingredients. Add 1/4 cup into a zipper bag and whisk in 1 Tbsp. sesame oil. Add beef and massage to coat. Marinate for 30 minutes at room temperature.
To the remaining marinade/sauce ingredients, add 1 1/2 tsp. beef bouillon. Cover and refrigerate until ready to use.
Cook noodles al dente. If using dangmyeon, rinse in cold water and snip with kitchen shears into smaller pieces.
Heat 1 1/2 tsp. vegetable oil in a large nonstick skillet over high heat until hot and sizzling.
Add half the beef and cook without stirring for 1 minute. Flip and cook for an additional 1 to 2 minutes. Transfer to a plate and repeat with remaining beef.
Wipe skillet out and add 2 tsp. sesame oil over medium-high heat. Add onions and carrots. Saute for 3 minutes.
Add bell pepper and saute for another 2 minutes until crisp tender.
Add cooked noodles, cooked beef, and reserved sauce. Cook, stirring constantly until sauce has thickened slightly.
Add spinach and cook for a minute while stirring until it begins to wilt.
Taste and add additional gochuchang for more heat, if desired.
Serve topped with green onions and sesame seeds.

Recipe from Carlsbad Cravings

Homemade Artisan Bread

noreply@blogger.com (Janie E.) — Mon, 10 Jul 2023 07:00:00 -0400

Make four-ingredient homemade bread in bulk!

So weird to finally be posting some recipes from quarantine back in 2020, but here we are...the baking bread time in quarantine. I typically have flour on hand at all times. Sometimes a little too much because I forget I have flour on hand and buy more, so that worked out well during the beginning of the pandemic when some commodities were harder to come by. This recipe makes a big batch of dough that you can make multiple loaves with - it's almost like a sourdough.

What you need:

3 cups lukewarm water
1 Tbsp. active dry yeast
1 1/2 Tbsp. kosher salt
6 1/2 cups all-purpose flour

Directions:

In a 5 or 6 quart bowl or food container, add water, yeast, and salt.
Add flour all at once and stir with a long handled wooden spoon.
Stir until all the flour is mixed in.
Put the lid on the container but do not seal it.
Let sit at room temperature for 2 hours. Don't punch it down.
At this point, you can use some of the dough or refrigerate. It is easier to manage when it's chilled.
For the first two days of refrigeration, leave the lid cracked for gases to escape. After that you can snap the lid. If you're using a glass container, do not seal.
To use the dough, dust a clean surface with flour. Remove a piece about 1 lb. and form into a ball.
Place on a piece of parchment paper and let rest for at least 40 minutes or up to 90 minutes. It will not really rise, but it may spread.
Cut slashes in the dough with a serrated bread knife about 1/4-inch deep.
Place parchment paper with dough on a cast iron skillet or Dutch oven.
Bake in a preheated 450 degree oven for 30 to 35 minutes or until a deep brown color.
Allow loaf to cool until room temperature and slice with a serrated bread knife.
The remaining dough should be used in two weeks time. To make a new loaf, repeat steps 8 through 11.

Recipe from The New Artisan Bread in Five Minutes a Day cookbook