Burmese-style chicken and split yellow pea stew (instant pot / pressure cooker)

We tried a Skinnytaste adaptation of chicken dal curry from the Burmese Superstar cookbook: https://www.skinnytaste.com/burma-superstar-chicken-dal-curry/. The Skinnytaste author omitted fish sauce, which we added back in. We also incorporated some tips from her blogpost comments. Our modifications: first, instead of an Instant Pot, we used a stovetop pressure cooker. (We prefer a stovetop over an…… Continue reading Burmese-style chicken and split yellow pea stew (instant pot / pressure cooker)

Mixed vegetable khichdi

We had a craving for a hearty vegetable khichdi that utilized many type of legumes. We tried this recipe: https://ministryofcurry.com/khichdi-instant-pot/ This was a mild, but slightly over seasoned khichdi. Our modifications: first, for the 4 cups of vegetables, we used 3 cups frozen mixed vegetables. We also used about 2 oz of fresh baby spinach,…… Continue reading Mixed vegetable khichdi

Indian-style minced turkey and basmati rice

We love keema peas and basmati rice, so we decided to try this one-pot recipe: https://cooking.nytimes.com/recipes/1026138-one-pot-spiced-turkey-and-rice?smid=ck-recipe-iOS-share This was delicious. Our modifications: first, in response to comments to the NYT recipes, we doubled the wet aromatics (6 garlic cloves, 2 inches frozen ginger, and 1/2 jalapeño pepper, seeded), which we minced together in a handheld food…… Continue reading Indian-style minced turkey and basmati rice

Indian stewed whole red lentils (sabut masoor daal)

We purchased whole red lentils specifically to try this recipe by Shubhra Ramineni from her cookbook, Healthy Indian Vegetarian Cooking. We followed the instructions but were unable to keep the whole red lentils intact. Rinse and drain 1/2 cup dried whole red lentils. Place the lentils in a small pot, along with 1 small tomato…… Continue reading Indian stewed whole red lentils (sabut masoor daal)

Broccoli and potato soup

My husband loves broccoli and we both love potato-based soups, so we tried this recipe: https://cooking.nytimes.com/recipes/767814516-broccoli-and-potato-soup?smid=ck-recipe-iOS-share We favor non-creamy, broth-based soups, and this fit the bill. Our modifications: first, instead of 1 lb baby potatoes, we used 2 medium and 1 large Yukon potatoes. We partially peeled the potatoes and cut them into 2×1” chunks.…… Continue reading Broccoli and potato soup

Turkey pesto soup with pasta

It’s a cold winter day, and we decided to try this ingenious recipe: https://cooking.nytimes.com/recipes/1027654-pasta-pesto-soup-with-turkey-and-spinach?smid=ck-recipe-iOS-share For the pesto, we used Severino. For the pasta, we used 1/4 cup ditalini (which needed 1 more minute of cooking) and 3/4 cup orzo. We used 1 quart no salt chicken stock. Based on our pantry, we skipped the spinach.…… Continue reading Turkey pesto soup with pasta

Egg white frittata with spinach, tomato, and parmesan

I am a big fan of Pret a Manger’s egg white and spinach frittata. We had a handful of spinach, a vine-ripened tomato, and frozen, shredded parmesan, so we tossed together this dish. Thanks to the magic of AI, we followed these proportions: We sauteed 1 shallot in 2 tsp olive oil in a small…… Continue reading Egg white frittata with spinach, tomato, and parmesan

Korean soy bean sprout and beef soup (kong namul guk)

This is a soup from my childhood, and I have been craving it in recent weeks. We followed this recipe: https://www.beyondkimchee.com/beef-and-bean-sprout-soup/ Our modifications: first, we used 1/4 lb center cut ribeye beef (instead of 1 lb beef), but we kept the marinade ingredients and amounts the same (since they also season the broth). We thinly…… Continue reading Korean soy bean sprout and beef soup (kong namul guk)