Unicorn Brownies

Olivia, Khloe and Lily make Unicorn Brownies in this latest episode of Lily-Rose: Kindergarten Cook! Colorful unicorn chips on top make this a colorful treat!

Unicorn Brownies

 

10 tablespoons butter, melted

½ cup dark chocolate chips

2 eggs

2 tsp vanilla

¼ cup powdered cocoa

½ tsp salt

1 cup sugar

¾ cup flour

2 cups unicorn (or white) chocolate chips, divided

 

Preheat oven to 350℉.  Line a 9”x9” square pan with parchment paper or prepare a brownie pan.

Place butter and dark chocolate chips into a microwave-safe container and microwave for 1 minute or until melted.  Stir to combine.

In a separate bowl, crack eggs and whisk until smooth.  Add vanilla.  Whisk in cocoa powder and salt.

Add chocolate mixture slowly, whisking constantly.  This will keep the warm chocolate from cooking the eggs!

Add sugar and flour, mix to combine.  Stir in 1 cup unicorn chips.

Put brownie mixture into the pan and smooth it to the edges.

Bake for 30 minutes for a square pan or 15 minutes for a brownie pan.

Remove from the oven and sprinkle with remaining unicorn chips.  Allow the brownies to cool for 30 minutes before removing them from the pan.

 

24 servings 158 calories per serving

Hack:  Brownies are best eaten within 2 days.  They can be tightly wrapped and frozen for up to 3 months.

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Braised Beef with Potatoes

Braised Beef with Potatoes
(Courtesy: Yuhong Sun)

 

1 lb flank steak

2 potatoes

5 cloves garlic (5 tsp), thinly sliced

2-inch knob ginger root (½ oz, ¼ cup), cut into thin slices

1 tbsp cooking wine

4 tbsp vegetable or canola oil

4 dried red chili peppers (optional)

2 bay leaves

1 tbsp sugar

3 tbsp soy sauce

½ onion, sliced

3 cup water

2 green onion, cut into 1” lengths

1 tsp black pepper

1 tsp salt

 

Cut potatoes into 1” cubes. Cover potatoes in water and set aside.

Cut beef into 1” cubes. Place in a large pot and cover with cold water. Add cooking wine. Cover pan and turn heat to high.

When the water comes to a boil, drain beef into a heat-resistant colander and rinse under cold water.

Add oil to saute pan or wok. Put in chili peppers and bay leaves. Turn heat up to medium-high.

When oil is hot, add ginger and garlic. Saute for 2 minutes. Add beef, soy sauce and sugar.

Stir fry for 5 minutes. Add sliced onion and water. Add more water if necessary to cover all ingredients in the pan. Add green onions.

Cover pan, turn heat to medium and simmer for one hour. Remove green onion and chili peppers. Add salt and pepper.

Add potatoes and simmer for 20 minutes.

Garnish with sliced green onions and serve.

 

4 servings, 500 calories per serving

Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.

Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

 

Chicken Stir Fry

Chicken Stir Fry
(Courtesy Yuhong Sun)

 

1 lb boneless, skinless chicken breast, sliced thin

1 egg

1 tbsp soy sauce

1 tbsp cornstarch

3 thin slices ginger root

5 tbsp vegetable oil, divided

½ onion, sliced

1 green pepper, sliced

Salt to taste

2 cups cooked rice

Sauce:

1 tbsp chopped ginger

3 cloves chopped garlic (3 teaspoons)

2 scallions, thinly sliced

¼ cup soy sauce

½ teaspoon brown sugar

Chili oil to taste

 

Mix ingredients for the sauce and set aside. Mix chicken, egg and cornstarch.

In a heavy saute pan, heat 3 tbsp oil and ginger slices.  Add chicken and saute until no longer pink. Remove chicken and ginger from the pan.

Add 2 tbsp oil.  Saute onion and pepper until just beginning to cook through but still has a crunch.  Add chicken and sauce to pan and heat through

Serve over rice.

4 servings, 500 calories per serving.

Hack:  Freeze in servings-sized portions for future use.

Hack:  Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for future use.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!