Carbonara

BDs favorite pasta dish. Couldn't find guanciale in Jumbo (available at AH) so substituted pancetta. Could use more spaghetti/less sauce ratio (XBD agreed). Very easy to put together and beats the weird carbonara sauce that MM gets from the store that is filled with cream and garlic. BDs gave it 5 *s but still only 3 from me (had stomach ache so maybe higher rating next time).

Jun 2024 I've made this 5 times now. The guanciale is easier to cook but DBD prefers pancetta because it's less fatty. One time I had leftover egg yolks so used 2 yolks in place of 1 egg. Increasing to ****, as it's easy to prepare and doesn't hurt my stomach. BDs give it 5 stars which is why I've made it so often for them.

• 
  ~400 g spaghetti (was 350 g/12 oz, 500 g is not saucy enough)
  
• 200 g guanciale (or sub 100 g pancetta with some oil, or full 200 g for extra meaty and salty)
• 4 eggs, beaten
• 100 g pecorino (not padano, not parmesan)
• black pepper

1. Cut the guanciale/pancetta into small pieces. Cook over medium heat for 2-3 minutes. (No oil needed for guanciale because it's so fatty. Some oil for the pancetta though.)
2. Zest the pecorino. Combine with eggs and black pepper. Mix until creamy.
3. Boil the spaghetti in salted water until al dente.
4. Move spaghetti to meat skillet. Cook with the guanciale over high heat until sizzling.
5. Turn OFF the heat. Add in the pecorino mixture, stirring constantly to prevent curdled eggs.
6. If it's too creamy, add some pasta water. If it's too runny, add some more pecorino.
7. Serve on plate/bowl with a side salad.

Pierogi

I could easily buy White Cheddar and Potato pierogies in the freezer section at my local grocery store in Toronto, but Cheddar is not really a thing in the land of Gouda. So I thought I'd try making this from scratch, but with orange cheddar. DBD liked them a lot. I thought the cheese was overpowering and would reduce the ratio next time.

1/16/25 made 42 pierogi, freezing immediately. Boiled then sauteed with buttered yellow onion. Both kids ate it (along with chicken noodle soup), xbd preferred extra crispy. Had too much filling leftover.

July 2025 - stuffed more aggressively so not as much leftover filling. ~46 pierogi

Dough

• 5 c flour
• 1 t sea salt
• 2 eggs
• 1 T butter, softened
• 1 c lukewarm potato water* (may not use all of it)
• 1/2 c milk

Filling

• 2 lb potatoes, Yukon gold (about 5)
• 3 c shredded sharp cheddar (would use less next time)
• optional: 1/2 c milk
• 1 t sea salt
• 1/2 t pepper

1. Leave the peel on the potatoes. Roughly quarter them so they cook faster. Add to pot with enough cold water to cover them. Salt the water. Bring to boil, and cook until fork tender.
2. *Reserve 1 cup of the cooking water (for the dough). Drain and peel the potatoes (they should come right off). Add the cheese, salt and pepper and mash with a fork or potato masher. Add the optional milk to make it creamier. Season to taste.
3. Dough
1. Sift the flour and salt in a large bowl. Make a well in the middle or use a dough hook.
2. Add eggs, then butter and milk, and mix.
3. Gradually add the potato water and mix until dough starts to form. Add enough water until a ball forms and the dough is not sticky.
4. Wrap the ball in plastic wrap and refrigerate for 20 min to rest.
5. Divide dough into 4 pieces, keeping covered to prevent drying out.
6. Divide one piece into 10-12 pieces. Roll to about 1/8-1/6" thick circular shape, about 3" in diameter.
7. Place a heaping tablespoon full of filling in center. Optional: Dab edge with water. Fold in half to seal into half moon shape.
8. Place on lightly greased cookie sheet, keeping covered until ready to boil.
9. Optional: Freeze the uncooked batch to cook later
10. Boil pierogi until they float.
11. Optional: Freeze the boiled batch to reheat later.
12. Optional: Saute chopped onion with butter over medium heat until golden brown. Then add the boiled pierogi until onions are caramelized and pierogi are crispy. Add more butter as needed.
    
    
    

Mantou

DBD has been asking for mantou (Chinese steamed buns) all year so finally got around to making them on a 30+ degree day, choosing this over cookies so I wouldn't have to turn the oven on. I tried 2 recipes - one a quick one using baking powder, and one with only yeast and a rolling method. I liked the rolling method better, and the kids each liked a different flavor better. DBD liked the one with less sugar. The amounts in brackets were from the first recipe. The second dough came out a bit too sticky so I would adjust next time.

• 
  350 g flour [250 g]
  
• 1 c milk (or soy milk or water) [130 ml lukewarm water]
• 1 t yeast [same]
• 2.5 T sugar [1 T]
• [3/4 t baking soda]

1. Add milk, yeast and sugar in bowl of mixer. Stir.
2. Add the flour. Set to speed 1 to knead for 6 min. (Adjust flour or milk as necessary)
3. Transfer dough out of bowl and cover for 5 min.
4. On lightly floured surface, roll the dough to 10"x14" rectangle.
5. Roll the short way, making a tight log. Roll out a bit more to smooth it out to 12".
6. Cut into 8 equal pieces using a serrated knife. Transfer each to parchment piece. (Optional: roll each piece into ball)
7. Place in steamer and let rise for 1 hour, until dough is expanded.
8. Steam for 10-12 min.

Steamed Green Onion Rolls - Hua Juan

Tried a simple recipe first. Dough was super tough when I was kneading it so added a lot of water as I went. I steamed some in the rice cooker (limit = 2) and some on a plate in a pot (limit = 3). Definitely need to get a proper bamboo steamer to make these again. 

2/3/21 Used a new twisted layer design that came out very nice. No sesame oil (just grapeseed oil). DBD loved it, XBD did not care for it.
6/6/23 Yeast is dying and this did not rise very much. Rolls were very small this time, but still edible.

• 260 ml water, warm
• 2 t or 1 T sugar
• 2 t yeast
• 500 g flour
• 1.5 t baking powder
• green onions (5-6 stalks)
• 2-3 T oil
• 1/2 t salt (or to taste)

Fast Recipe - Fancy Shape

1. Combine water to baking powder into bread machine pan. Start a cycle and let mix for ~10 min until done. Take it out without letting it rise. The dough should be smooth.
2. In the meantime, chop the scallions and pour hot oil over it.
3. Divide the dough in half. Roll out one half on floured surface into a rectangle (not as big as the slow recipe below...about the size of a piece of paper).
4. Spread with half the oil and scallion mixture and sprinkle with salt.
5. Fold the dough on the long side into thirds. Cut it into 12 pieces.
6. Stack 2 pieces. Press a chopstick down the middle lengthwise, bringing the layers facing up. Wrap it around the chopstick from behind the short way, pinching together the 2 ends. Twist the chopstick and smoosh it down together into a sphere like shape.
7. Place on lined tray to rest for 30 min. They should rise a little but NOT double in size.
8. Place each bun on parchment piece in a steamer tray. I easily fit 3 on each layer and steamed 6 at a time.
9. Steam for 10 min.
10. Repeat with other half of dough - makes 12 rolls. Recipe may be cut in half.

Slow Recipe - Simple Rolls

1. Combine water with yeast and sugar. Let sit 5 minutes.
2. In a large bowl, measure out 3.5 c flour. Stir in the yeast mixture.
3. Knead until smooth (10 min). Add water or flour if necessary.
4. optional: place in greased bowl
5. Cover and let rise in warm moist place for 1 hour. (A great place is the oven. Stick a kettle of boiling water in with the covered bowl.)
6. Punch down. Let rise again for another hour.
7. Punch down again. Mix baking powder in with 2 t cold water. Add to dough and knead in until smooth.
8. Roll dough out super big (aim for 24" square, but I only got to 20"). 



only 2 scallion bunches worth

9. Spread thin layer of oil. I used sesame oil, but the flavor was a little too strong. Next time mixture of canola and sesame.
10. Sprinkle with salt.
11. Spread with chopped scallions.

12. Roll up super tight.
13. Cut into 12 rolls.
14. Optional: Press chopstick in the middle to make a more showy design.
15. Steam for 10-15 minutes.
16. Enjoy immediately or freeze.

Notes

• I used sesame oil but the flavor was too strong. Next time just use canola oil.

Chicken Parmesan with Pasta

An easy meal to make. You can prepare the chicken ahead of time and refrigerate until it's ready to bake.

• 2 chicken breasts, boneless, skinless
• 1 egg
• bread crumbs
• parmesan
• Italian seasoning
• pasta sauce
• cheese (mozzarella-cheddar mixture)
  
• pasta

1. Beat the egg in one bowl.
2. Combine bread crumbs and parmesan in another bowl in a 1:1 ratio (or to taste). Add seasoning.
3. Flatten breasts if necessary. Dip in egg, then in dry mixture. Lay in 8x8 baking dish.
4. Optional: Refrigerate.
5. Bake at 180C for 30 minutes.
6. Cook pasta.
   
7. Flip chicken. Cover with sauce and cheese. Return to oven for 5 minutes or until cheese is melted.
8. Serve pasta in bowls covered with chicken and sauce.

Variations

• increase to 5 breasts, 2 eggs, 1 cup each of crumbs and parmesan.
  
• Pan fry the chicken until brown on both sides on medium high heat. Bake with sauce.
  
• Fry 4-5 min each side, bake 175C for 25 min.
• Fry 8-10 min each side, bake 190C for 20 min.