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Vegetable Menagerie

July 8, 2026 vscson Comments 0 Comment

Yield: 1, multiply to suit your needs

Scott Nowell

Huh?

2handfuls of vegetables per person using onion, carrot, potato, sweet potato, Brussels sprouts, green beans, asparagus, leek, and cauliflower as desired

Preheat the oven to 425°F.

Line a half-sheet pan with heavy duty foil. The pan needs to hold your vegetables comfortably – not too close together, not too far apart. Heavy duty is less likely to tear, i.e., to get dirty.

Cut your vegetables, and toss with olive oil, more salt than you think you need, and black pepper. These are the sizes to go for: large bite sized. Carrots take the longest, so make those thinner than the rest. Consider cooking speeds with the vegetables you choose.

Green beans don’t need cutting, just trimming, so those get tossed with the rest. Notice how cozy the vegetables are with each other but that there shouldn’t be more than one layer.

Bake at 425°F for 30-35 minutes.

You don’t have to be concerned about the vegetables burning at such a high temperature because they’re nestled closely together. The most you’ll get will be a few crusty edges, and those are delightful.

Serve.

Variations:

Add fresh rosemary or thyme to the vegetables.

Reinvent the meal with different vegetable combinations: onion, potato, carrot; leek and asparagus; onion and sweet potato, green bean, Brussels sprouts, and cauliflower. If you love it, try it. The worst that can happen is it’s not great and you won’t make it again.

Beef Stir-Fry

July 4, 2026 vscson Comments 0 Comment

Yield: 4 Servings

Scott Nowell

For the beef

2oz lean flank steak, cut into thin slices across grain
1TBS hot chili oil
1TBS cooking oil
1TBS ginger, minced
1TBS shallot, sliced
1TBS garlic, minced
½tsp 5 spice powder
½yellow onion, sliced
½red bell pepper, sliced
½green bell pepper, sliced
3dried shitake mushrooms, soaked in hot water 30 mins.

For the sauce:

¼cup stock
1TBS hoisin sauce
1tsp sesame oil
1TBS soy sauce
1TBS hot chili bean paste
1tsp corn starch

Place the beef strips into a bowl and add the soy sauce, corn starch and mix well. Leave to marinate for 30 minutes.

Mix the sauce ingredients in a separate bowl, set aside.

Heat a wok until very hot and add the cooking oil and hot chili sauce to the wok and mix.

Add the ginger, shallot and garlic and cook for 15 seconds.

Add the marinated beef and stir-fry for one minute, or until browned all over.

Add the onion and cook 2 minutes. Add the remaining veggies and cook for 2 minutes.

Add the sauce and cook until thickened.

Chinese Beef on a Stick

July 4, 2026 vscson Comments 0 Comment

Yield: 6 as main, 12 as appetizer

Woks of Life

This is our version of Chinese Beef on a Stick—super savory, a little bit sweet, and crisped on the edges.
Prep: 15 Marinating: 4 hrs Cook: 6-10

2lb flank steak (choose a wide piece so you can get long slices)
1TBS sugar
2tsp cornstarch
1tsp garlic powder
1tsp onion powder
½tsp white pepper
¼tsp salt (optional if sensitive to salt)
1½TBS neutral oil (such as canola, vegetable, or avocado oil)
2½TBS oyster sauce
1TBS sweet bean sauce (or substitute hoisin sauce)
1TBS light soy sauce
1tsp sesame oil
3TBS water
1TBS toasted sesame seeds (optional garnish)

Thinly slice the flank steak on a 45-degree angle, about ½ inch. Use a very wide piece of flank steak, so you can slice them against the grain into long 6-inch slices.

Add the beef to a large bowl, along with sugar, cornstarch, garlic powder, onion powder, white pepper, salt (if using), neutral oil, oyster sauce, sweet bean sauce, light soy sauce, sesame oil, and water. Mix well, cover, and refrigerate overnight, or at least 4 hours. During that time, soak bamboo skewers in water (minimum 1 hour, or you can use metal skewers).

Line a baking sheet with foil and a wire rack. Thread the pieces of beef on the skewers so they lay flat. Place them on the wire rack about 1 inch apart. For crispier results, use two wire racks and two sheet pans or cook in two batches.

Position an oven rack at the top-most level, closest to the heating element. Turn your oven on broil (high). Broil the skewers for 3-4 minutes on each side, watching them closely so they don’t burn. (Ovens vary!) Garnish with toasted sesame seeds if desired and serve.

Shrimp Chop Suey

July 2, 2026 vscson Comments 0 Comment

Yield: 4 to 6

Cook! Stacey Cook

Shrimp, broccoli, zucchini and mixed vegetable stir fry.
Prep: 10 Cook: 10

Prep:
3 slices of ginger
3 cloves of garlic, minced
4 oz zucchini, halved lengthwise and sliced on a diagonal into thick slices
3 oz celery, sliced on a diagonal into thick slices
6 oz cabbage, cut into 2-inch pieces, separated
3 oz broccoli, cut into bite sized florets
2 oz carrot, sliced lengthwise into thin slices, about 2-inches long

Marinate:
12 oz peeled shrimp
pinch salt
pinch sugar
pinch white pepper powder
1 tsp cornstarch
1 tsp water, mix evenly, add
1 tsp sesame oil, mix

Slurry:
1/2 cup water
3/4 tsp cornstarch

Cook:
Heat skillet over medium high heat, add
1 TBS oil, when hot, add
pinch sugar
pinch salt, add
Broccoli
Carrots
Celery, stir fry for about 40 seconds, add
1 tsp Shaoxing rice wine, stir fry until evaporated, remove to plate.

Add:
1 TBS oil, when hot, add
pinch sugar
pinch salt, add
Cabbage
Zucchini, stir fry for about 30 seconds, add
1 tsp rice wine stir fry until evaporated, remove to plate.

Add:
1 TBS oil, when hot, add
Ginger slices
Marinated shrimp, spread to a single layer and pan fry until bottoms are browned.
Flip over and pan fry other side. During this browning, add
Minced garlic to pan and stir until coated with oil. Add
1 tsp rice wine and cook until evaporated,

Add:
2 tsp oyster sauce
1 tsp dark soy sauce, stir fry to coat evenly, add
Slurry, BTB to thicken, return all vegetables to pan and toss to mix.
Serve.

Cod and Vegetables Stir Fry

July 1, 2026 vscson Comments 0 Comment

Yield: 4 to 6

Adapted from: Cook! Stacey Cook

Sauteed cod with zucchini and celery and a mild Asian sauce.

Prep:
2 cloves of garlic, minced
4 slices of ginger
2 stalks of green onion, white part ¼-inch, green 2-inches
2-3 stalks celery, sliced diagonally
8 oz zucchini, halved then sliced diagonally

Season fish:
18 oz fish fillet, cod, cut into 2-inch slices, season with
¾ tsp salt
pinch white pepper powder, mix, add
3 tsp cornstarch, mix evenly to coat

Chicken broth slurry:
½ cup unsalted chicken broth
1-2 tsp corn starch

Cook:
Heat skillet over medium-high heat, add
1 TBS oil, when hot add
⅜ tsp salt
pinch sugar, mix, add
celery
zucchini and stir fry for 1 minute. Remove to plate.

Add:
1 TBS oil, when hot add
Fish, lay out in pan around edges. Pan fry until brown. Turn fish over and add
white part of scallion, mix it around the center of pan.
Remove fish to the plate.

Add:
ginger, fry a bit, then add
garlic, cook 20 seconds, add
slurry, BTB to thicken into sauce, add
1 tsp soy sauce
⅛ tsp dark soy sauce
¼ tsp sugar, mix evenly, add
pinch white pepper
1 tsp sesame oil
green part of scallion, mix, return
fish, toss gently to coat

Beef Chop Suey

July 1, 2026 vscson Comments 0 Comment

Yield: 4-6

Cook! Stacey Cook

Prep:

4 cloves of garlic, minced

4 slices of ginger

4 stalks of green onion, split lengthwise, cut 2-inch, separate green/white

6 oz onion, red or yellow, cut into large strips, separated

8 oz beansprouts

Marinate:

8 oz beef, tri-tip, cut across fiber

2 tsp soy sauce

1 tsp oyster sauce

1/2 tsp dark soy sauce

4 tsp water

1/4 tsp baking soda

5 tsp cornstarch

pinch black pepper, mix evenly, add

2 tsp sesame oil, mix, set aside

Slurry:

1 tsp corn starch

1/2 cup water

Cook:

Heat skillet over medium high heat, when hot, add

1 TBS oil

small pinch sugar

1/4 tsp salt, add

onions

1/2 tsp rice wine, cook enough to remove raw taste, remove to plate. Heat

1 TBS oil

2 slices of ginger, sizzle, add

small pinch sugar

1/4 tsp salt

beansprouts, sauté 15 seconds, add

1 tsp rice wine, remove to plate, heat

1 TBS oil

2 slices of ginger, sizzle, add

marinated beef and stir fry. add

white part of scallion

minced garlic and stir fry until beef is 70% cooked, add

2 tsp soy sauce

1 tsp dark soy sauce

1/4 tsp sugar, stir fry until color even, stir and add

slurry, mix, BTB, thicken, add

green part of scallion, return

beansprouts

onion and

pinch black pepper,

turn off heat, mix,

Serve.

Shrimp and Snow Peas

June 30, 2026 vscson Comments 0 Comment

Yield: 4 to 6

Cook! Stacy Cook

Delightful, yet simple, shrimp and snow peas.

Prep:

4cloves of garlic, minced, divided to 2 portions
2slices of ginger
½onion, sliced into bite sized pieces, separated
12oz snow peas, strings removed

Shrimp and marinade:

12oz shrimp, peeled and deveined
small pinch sugar
small pinch salt
small pinch white pepper
1tsp cornstarch
1tsp sesame oil

Slurry:

½cup water
1tsp corn starch

Stir fry:

cooking oil as needed
small pinch sugar
small pinch salt
small pinch sugar
¼tsp salt
2tsp rice wine
¼cup water
2tsp rice wine
1tsp soy sauce
½tsp oyster sauce
¾tsp dark soy sauce
1pinch black pepper

Prep:

Mince garlic, slice ginger, remove strings from snow peas, set them aside.

Marinate:

Pat shrimp dry, add sugar, salt, white pepper, cornstarch and mix. Add sesame oil and mix. Set aside.

Make slurry.

Stir fry:

Heat 1 TBS oil into a hot pan, add a pinch each of sugar and salt. Mix. Add onion and stir fry. Remove to plate.

Add oil, if necessary, add 2 slices of ginger and sizzle for 10 seconds, add half of the garlic, sugar, salt and stir fry for 10 seconds.

Add snow peas and fry until coated in oil. Add 2 tsp rice wine, stir fry to let alcohol evaporate. Add ¼ cup water and cover for 10 seconds. Remove the cover and remove snow peas to plate.

Add oil if needed and add shrimp. Spread shrimp out to single layer and pan fry until browned on both sides. Add the remaining garlic and stir fry until shrimp are about 60% cooked. Add 2 tsp rice wine, Stir fry, when liquid evaporated, season with 1 tsp soy sauce, ½ tsp oyster sauce and ¾ tsp dark soy sauce. Stir fry and add slurry. Bring to boil, stirring until it thickens.

Return snow peas and onions to pan. Add some black pepper and give a few quick stirs, then serve.

Chicken-Fried Chicken

June 26, 2026 vscson Comments 0 Comment

Yield: 6

Adapted from many

Chicken-fried chicken is a flattened chicken breast that is dredged in flour, then dunked into an egg and buttermilk wash, and then back into the flour again.

6-8thin sliced chicken breasts
2cups flour
2tsp baking powder
1tsp baking soda
1tsp salt
1tsp pepper
1tsp garlic powder
1½cup buttermilk
1egg
1TBS hot sauce (optional)
oil for frying

Gravy:

¼cup reserved oil from frying
⅓cup flour
2cup milk
salt & pepper

In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.

In another bowl whisk together buttermilk, egg and hot sauce (optional).

Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the chicken real good.

Pour ½-inch of vegetable oil into a deep pan and heat the oil to 375°F (the temperature will drop a bit as you add the chicken, you want to cook the chicken at 350°F).

Place chicken in pan and fry on each side 3-5 minutes until golden-brown, remove and drain on paper towel lined plate, repeat with all chicken.

To make your gravy, in large pan add ¼” of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.

Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.

Pour gravy over individual chicken before serving.

Notes:

We use the thin cut chicken you can buy at the store, but you can use a regular chicken breast and slice it in half horizontally.

Adjust seasoning in the flour and gravy to your liking.

Simple Chicken Pot Pie

June 26, 2026 vscson Comments 0 Comment

Yield: 4

Scott Nowell

Easy weeknight chicken pie.

2frozen deep-dish pie doughs, thawed
1large egg yolk, beaten
1cup frozen carrots
1cup frozen peas
1cup frozen pearl onions
2celery stalks, chopped (about ½ cup)
½tsp black pepper
kosher salt
3TBS butter
3TBS AP flour
2cups chicken stock or broth
4cups shredded rotisserie chicken (about 1 lb) (from 1 chicken)

Sauce:

Preheat oven to 400°F.

Heat a 2½ qt sauce pan over medium heat. Add butter and melt until foaming stops. Add flour and cook for 3-5 minutes to make a roux.

Add 2 cups of chicken stock, whisk and bring to a boil. Reduce heat and simmer for 5 minutes.

Add vegetables and return to boil. Reduce heat to simmer.

Taste and adjust seasoning. Remove from heat.

Pie:

Press one of the doughs into the bottom and up the sides of a round baking dish. Fold over top edge. Paint the top edge of the dough with egg wash.

Spoon chicken filling into the baking dish. Place second dough sheet over filling. Trim to ½-inch over hand and fold edge under. Crimp with a fork. Paint the top of the pie with egg wash.

Bake at 400°F until filling is hot and bubbling and the crust is cooked, 25 to 30 minutes. Let pot pie cool 5 minutes before serving.

Roast Chicken

June 26, 2026 vscson Comments 0 Comment

Yield: 4 to 6 Servings

S. Nowell

Vegetables, potatoes and chicken all roasted in one pan. A simple and tasty all-in-one-roast chicken recipe with minimal washing up.

1chicken
½lemon, halved
3TBS olive oil
24oz new potatoes, halved
3medium carrots (10½ oz), peeled and cut into roughly 2-in long batons
1lb Brussels Sprouts, trimmed and halved
1long sprig fresh rosemary or a small bunch of thyme, leaves roughly chopped
salt and pepper

Preheat the oven to 400°F. Place the chicken in a large, roasting tin and remove any trussing elastic or string.

Put the lemon pieces inside the chicken. Drizzle 1 TBS of the oil over the chicken. Season with salt and pepper and roast for 30 minutes.

Put the vegetables and chopped herbs into a large bowl. Pour over the remaining oil and season with salt and pepper. Toss together. Place the vegetables around the chicken in the roasting tin and return to the oven for a further 20 minutes.

Take the chicken out of the oven and stir the vegetables. Replace the chicken and roast for another 20 minutes.

Check the chicken is fully cooked, thickest part of the thigh 170°F or more, breast 160°F.

Move the chicken to a warmed plate and set aside to rest for 15 minutes. Spoon the vegetables into a warmed dish once the chicken is out of the tin. Serve the chicken carved into chunky pieces, with the vegetables and cooking juices spooned over.