Category: Uncategorized

Ground turkey and bean burrito

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We were eager to try this NYT recipe: https://cooking.nytimes.com/recipes/1024725-easy-burritos?smid=ck-recipe-iOS-share. Our only modification was to use 1 lb minced turkey instead of beef. Because turkey is leaner than beef, we lightly coated our Ultimate Pan with 2 tsp corn oil before laying down the turkey. We also drizzled with olive oil later in the cooking process… Continue reading Ground turkey and bean burrito

Sichuan chili sauce for wontons

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At the end of the dumpling potluck, our wonderful hosts sent us home with their own homemade pork and shrimp wontons. Later that evening, we prepared Sichuan chili sauce according to this recipe: https://redhousespice.com/sichuan-spicy-wonton-in-chili-oil/ We used store-bought chili oil, but we supplemented with toasted sesame oil (about a 2:1 ratio of chili oil to sesame).… Continue reading Sichuan chili sauce for wontons

Tuscan pasta and bean soup (pasta e fagioli)

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We had the most delicious pasta e fagioli at our favorite local Italian restaurant. But unlike other pasta e fagioli recipes, the restaurant's version was heavy on the beans (tender, nearly disintegrated, velvety), light brown, and had virtually no other vegetables. We suspected the soup's foundation was homemade bean broth (as opposed to stock plus… Continue reading Tuscan pasta and bean soup (pasta e fagioli)

Korean spicy braised catfish with daikon radish

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We found a beautiful, juicy daikon radish this weekend, and I couldn't stop thinking about this braised fish dish: https://www.maangchi.com/recipe/eundaegu-jorim Our modifications: first, we couldn't find black cod, so we got 1 1/4 lb fresh catfish filet. Second, we reduced the heat a little: (1) one red Korean finger pepper (down from two); and (2)… Continue reading Korean spicy braised catfish with daikon radish

Indian mung bean dal (moong dal)

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We made this recipe as a side dish: https://www.indianhealthyrecipes.com/moong-dal-recipe/ We used a pressure cooker, and we followed the blogger's tip about adding a bit (1/2 tsp) of red lentil to the 1/2 cup of moong dal to reduce stickiness. We found the instructions confusing and imprecise (for ex, it is vague about the amount and… Continue reading Indian mung bean dal (moong dal)

15-bean Cajun stew with andouille sausage

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We tried this recipe: https://hurstbeans.com/recipes/slow-cooker-cajun-15-bean-soup We do not have a slow cooker, so we made some modifications: first, following the bean prep instructions here (https://hurstbeans.com/recipes/15-bean-soup-with-smoked-sausage-swp) and we soaked the 20 oz Hurst's dried beans overnight in 8 cups of water in the fridge (we set the Cajun seasoning packet aside). Second, the next day, we… Continue reading 15-bean Cajun stew with andouille sausage

Split pea soup with smoked turkey (+ potato), version 2

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Split pea soup always reminds me of my childhood, when one of my mom's good friends made the soup from scratch (and it took hours). We had a craving for an old fashioned split pea soup, but we were searching for one that didn't use ham or a ham bone. We tried this recipe, which… Continue reading Split pea soup with smoked turkey (+ potato), version 2

Chinese smashed cucumber salad, version 2

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We had Persian cucumbers and decided to try this recipe: https://thewoksoflife.com/smashed-asian-cucumber-salad/ Our modifications: first, we found 5 Persian cucumbers equivalent to the 2 standard cucumbers called for in the recipe. Second, for the chili oil, we used 1.5 tsp Sichuan chili sauce (laoganma). This was a refreshing and delicious side dish to gong bao chicken… Continue reading Chinese smashed cucumber salad, version 2