prettygirlfood: Chicken teriyaki 2 tablespoons sake¼ cup mirin (sweet Japanese Rice wine)¼ cup soy sauce2 tablespoons light brown sugar2 teaspoons grated fresh ginger4 spring onions, white part only, slicedsplash of sesame oil800g (1¾ pounds) chicken thigh fillets (no skin or bones), cut into bite-sized pieces½ tablespoon neutral vegetable oilfreshly ground black pepperhandful of parsley leaves, choppedrice, to serveIn a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce. Leave for 15-20 minutes.Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.Stir in with freshly ground black pepper and the parsley. Serve immediately with rice.Serves 4-6
miscellaneousdesserts: Milky Way Chocolate Cookie Crumble Bars
unbelievablysweet: http://leaguesupremacy.com/c/155256
Posted 3 weeks ago with 24,774 notes
prettygirlfood: Penne alla Vodka Serves 4-6 2 tablespoons olive oil 3 ounces thinly sliced prosciutto, finely chopped (optional)1/2 sweet onion, finely chopped1 tablespoon tomato paste3-4 garlic cloves, pressed1 28-ounce can diced tomatoes (I like chef’s cut)1/4 teaspoon red pepper flakes, to taste2 teaspoons sugar1 teaspoon kosher salt1/3 cup vodka1/2 cup heavy cream1 pound (16 ounces) penne pastaParmesan cheese, for serving Chopped parsley, for serving Heat the olive oil in a large Dutch oven over medium-high heat until very hot but not smoking. Add prosciutto and cook, stirring occasionally, until crisp, about 4-5 minutes. Remove with a slotted spoon and set aside. Reduce heat to medium. Add the onions and cook until softened and golden brown, about 5 minutes. Add the tomato paste and garlic, stirring to combine, and sauté for 2 more minutes. Stir the tomatoes, red pepper flakes, sugar, and salt into the onion mixure. Stir in the vodka and increase heat back to medium-high. Briskly simmer for 8 - 10 minutes, stirring frequently, until the alcohol flavor has cooked off. Reduce heat to low and whisk in heavy cream. While making the vodka sauce, bring a large stockpot of heavily salted water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package directions. Reserve 1/4 cup cooking water before draining. Gently fold the cooked penne and reserved prosciutto into the vodka sauce and continue cooking on low heat for another couple of minutes. (I actually use a little less than one pound of pasta because I like mine very saucy, but it is easier to just cook the pound and add it to the sauce to taste.) Toss with a bit of pasta water if sauce is too thick. Season with additional salt and red pepper flakes if desired, and serve with fresh Parmesan and chopped parsley.
in-my-mouth: Twix Chocolate Milkshake
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