I’m thankful, no doubt, that the hubs is a very easy-going person and does not demand a meal with a few dishes thrown in. Most of the time, I prefer to do a one-dish meal which has the carbo, proteins and fibre incorporated. At times, when I feel like it, I would prepare a few dishes but that’s rather seldom. A one-dish meal is good and prevents one from eating more than required. =p
I inherited a mini cookbook from Jac which has recipes of one-dish meals. One of them is shichimi-spiced beef ramen and it is really easy. I don’t normally deal with shichimi but since Jac also gave me her bottle of that spice powder, I thought why not prepare the dish. Well, I did a variation of it. Instead of beef, I used pork and I have run out of ramen noodles and used linguine instead. Works fine!
So, what you need to do is to rub the meat with oil and then season with shichimi togarashi and salt and then set aside to marinate for 5 minutes (whoah! so fast!). After that you can fry the meat for about 4-5 minutes on each side. Set aside and then keep warm. Next is the cooking of the noodles. For the stock, I used miso paste and add about 2 tbsp to the boiling water. Before assembling the meal, cut the meat into slices and then place on top of the noodle that is in the soup. Garnish with spring onion and seaweed.
So, these cookies are birthed based on my two likes – chocolate chunks and pecan nuts. After knowing more about chocolates, store-bought chocolate chips are less seen in my cupboard of chocolates. I prefer dark chocolate anytime (72% preferably) and normally buy them in a block or a whole piece as compared to chips.
Ken and I love crispy cookies and when these cookies came out of the oven and then cooled, I realised this is the texture that we both desire. I also love the crunchiness of the pecan nuts, making this a to-keep in my list of favourite cookies.
Makes about 50 cookies
200g all-purpose flour
1 tsp baking soda
1/2 tsp salt
125g unsalted butter, at room temperature
105g firmly packed golden brown sugar
90g caster sugar
1 large egg
1 tsp vanilla extract
160g dark chocolate, chopped into chunks
140g Pecan nuts, chopped
140g milk chocolate chips (3/4 cup)
1. Preheat oven to 180C (350F). Line baking sheet with baking paper.
2. In a bowl, sift together the flour, baking soda and salt. Set aside.
3. In a large bowl, combine the butter, brown sugar and caster sugar. Beat on medium speed until smooth. Add the egg and vanilla extract and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed just until incorporated. Mix in the chocolate chunks and chopped pecan nuts using spatula.
4. Drop the dough by heaping tablespoons unto the prepared baking sheet, spacing the dough 5cm apart. Bake until the bottoms and the edges are slightly browned, about 15 minutes. Let the cookies cool on the baking sheet for 5 minutes and then transfer them to wire racks to cool completely. They can last up to 3 days in an airtight container at room temperature.