A Vietnamese Moment

This is a very simple, quick weeknight dinner that can be made in 15 minutes! It's adapted from a NY times recipe I found and just did everything to taste. You can also substitute snap peas for snow peas. Adapted from https://cooking.nytimes.com/recipes/7036-stir-fried-shrimp-with-snow-peas-and-ginger Since you are using pretty salty ingredients (soy sauce, chicken bouillon) you don't need to use salt. Ingredients: - shrimp - pepper - sugar - garlic - ginger - chicken bouillon - chili garlic sauce - sugar - Chinese cooking wine - soy sauce 1. In a small bowl, marinate shrimp with some chicken bouillon, pepper, and a dash of soy sauce. Let sit for 10 minutes. You can add a sprinkle of sugar if desired. 2. In a wok, add oil when hot and then add garlic and ginger. Then add shrimp and stir fry for 2-3 minutes until just starting to get pink. 3. Add snap peas. Season with Chinese cooking wine, soy sauce, sugar, garlic chili sauce, more chicken bouillon, and

Adapted from NY Times INGREDIENTS   Butter, for greasing pan 1 ¾   cup all-purpose flour, more for pan   Zest of 3 lemons (original recipe called for 2 lemons) 1   cup sugar ½   cup buttermilk (swapped out for sour cream 1:1) 4   tablespoons (original recipe called for 3 tablespoons) 3   large eggs 1 ½   teaspoons baking powder ¼   teaspoon baking soda ¼   teaspoon fine sea salt ⅔   cup extra-virgin olive oil 1.5-2   tablespoon poppy seeds (original recipe called for 1 tablespoon) ½   cup confectioners’ sugar PREPARATION Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan. In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds. Pour batter into prepared pan. Bake until a toothpick inserted in the

Ina Garten is a genius at taking a simple recipe and elevating it - her instructions are clear, and include many things you already have!  4 to 5 pounds broccoli 4 garlic cloves, peeled and thinly sliced Good olive oil 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 3 tablespoons pine nuts, toasted 1/3 cup freshly grated Parmesan cheese 2 tablespoons julienned fresh basil leaves (about 12 leaves) 1. Preheat the oven to 425 degrees. 2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.  Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  3. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper to taste. R