Chili Oil

This chili oil is glorious. It’s also way spicier than the stuff I’ve encountered at the restaurants and in the grocery stores, so consider yourself warned. Next time, I might consider adding some minced garlic and ginger at the very end (with the crushed red chili).

Yield: around 6 oz


  • 4-5 oz of sunflower oil, or you can use canola oil
  • 1 inch of cinnamon bark
  • 4 star anise
  • 2 bay leaves
  • 3 tbsp ground Szechuan peppercorns
  • 5 cloves
  • 1/3 cup of crushed red chili


  1. Combine all ingredients in a small saucepan except for the crushed red chili.
  2. Over medium-low heat, simmer this for 30 minutes.
  3. Pour the crushed red chili into a heat safe glass container – I used a clean mason jar.
  4. While holding a metal sieve over the mason jar, slowly pour the hot oil over the red chilis. We just want to remove the chunkier spices (e.g. cinnamon stick) from the final product.
  5. Wait until this cools (!) and then go buck wild, drizzling this over whatever your heart desires.

Basil Pesto


  • 2 cups of packed fresh basil leaves
    • You can get a 4 oz box of basil from Trader Joe’s for about $2.50. I used this whole box. Or, if there is an asian grocery nearby, you can get a ton of basil on the cheap there.
  • 1 clove of garlic
  • 1/3 cup of pine nuts
  • 2/3 cup of EVOO (the better the quality of EVOO, the better this will taste!)
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese


  1. Blend the basil, garlic and pine nuts in a blender or food processor.
  2. Add 1/2 cup of the EVOO and blend until the mixture is smooth.
  3. Add the cheese and remaining oil. Blend again.
  4. Adjust with salt and pepper, as needed.

Best Vinaigrette

Salads are a great way to diversify the range of vegetables you eat (besides being low fat and stuff). Keep it healthy by ditching the creamy ranch dressing and use this vinaigrette instead.

Makes ~4 servings


  • 1 minced shallot
  • 1 tsp Dijon mustard
  • 2 tsp red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tsp sugar
  • 1 tsp honey
  • 1/4 tsp kosher salt and freshly ground black pepper
  • optional: 1-2 tbsp of your favorite chopped herbs (I love dill!)
  • fresh arugula/lettuce/general purpose vegetables

Combine everything (minus the salad part) in a jar. Shake it up. Toss with your vegetables!