We tried this NYT recipe: https://cooking.nytimes.com/recipes/1020754-spicy-white-bean-stew-with-broccoli-rabe?smid=ck-recipe-iOS-share Our modifications: first, we added ¼ lb (4 oz) small diced Wisconsin summer sausage, which we browned and then set aside, adding later with the chopped florets. Second, in lieu of preserved lemon, we used 2 dried Persian limes (which we reconstituted in hot water for 20 mins and… Continue reading Harissa white bean and broccolini stew
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Rotisserie chicken lemon soup
We loosely followed this recipe: https://www.spendwithpennies.com/greek-lemon-chicken-soup/. Our modifications: first, we used ½ rotisserie chicken, which we separated into meat and bones/skin. We sauteed the bones and skin, then removed them before sauteeing the vegetables. Second, we used 1 cup ditalini instead of orzo. Third, for herbs, we used a bay leaf, ½ tsp dried thyme,… Continue reading Rotisserie chicken lemon soup
Sicilian fish stew
We tried this recipe: https://www.themediterraneandish.com/sicilian-fish-stew/ Our modifications: first, we had only 1.3 lb cod fillet, which we cut into 2.5" square-ish chunks (about 12 pieces). Second, we added 1 russet potato (peeled and cut into 2x1.5" chunks) at the same time as the plum tomatoes, capers, raisins, and broth. Third, based on our pantry, we… Continue reading Sicilian fish stew
Chinese-style chicken with cashews and water chestnuts
We tried another version of this recipe, but this time we used 2 chicken breasts (instead of minced chicken) and omitted the lettuce cups due to our pantry. We also used 5 chopped scallions in lieu of the onion, reserving 1 Tbsp chopped greens for garnish. Our major modifications: First, we added ½ cup minced… Continue reading Chinese-style chicken with cashews and water chestnuts
Chinese carrot and celery salad
We tried this recipe: https://www.vietworldkitchen.com/blog/2012/07/celery-and-carrot-tossed-with-sesame-recipe.html For the Sichuan peppercorns, we used ¼ tsp that we toasted and then ground with a mortar and pestle. At the end, we added ½ tsp of Marukan salad seasoning rice vinegar (yellow label) for brightness. (Dec. 2020) Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Curry fried rice with leftover roast turkey
We tried this recipe: https://www.vietworldkitchen.com/blog/2015/05/fried-rice-tips-curry-recipe.html Our modifications: first, using a large nonstick frying pan, we browned 1 cup chopped, roast turkey in 1 tsp vegetable oil, then seasoned lightly (about ½ tsp) with Maggi Seasoning, and then set aside. Second, we added 2 tsp vegetable oil, then sauteed chopped raw vegetables (1.5 celery stalks, 2… Continue reading Curry fried rice with leftover roast turkey
Buttermilk-brined roast turkey breast
We tried this recipe for our small Thanksgiving meal: https://cooking.nytimes.com/recipes/1021522-buttermilk-brined-turkey-breast?smid=ck-recipe-iOS-share Our modifications: first, we used a 5 lb bone-in Butterball whole breast, which had been marinated in a light saline solution. Second, to offset the sodium, we reduced the sea salt to just 1 Tbsp but increased the buttermilk to 2 quarts (8 cups) to… Continue reading Buttermilk-brined roast turkey breast
Peanut butter cornflake clusters
Craving a similar butterscotch-flavored dessert from Club Med, we tried this recipe: https://www.spendwithpennies.com/peanut-butter-cornflake-cookies/ We made a half-batch, which yielded about a dozen clusters. (Nov. 2020)
Toad in the hole
After watching The Crown, we felt inspired to make this classic British dish: https://www.seriouseats.com/toad-in-the-hole-recipe-11746714 Our modifications: first, we didn’t have British sausage, so we used three Polish country sausages (about 1 lb total), halved lengthwise. The Polish sausages were fully cooked, but we browned them in oil. Second, we lightly coated a 9x12" glass casserole… Continue reading Toad in the hole
Chinese braised daikon radish with minced pork and dried shrimp
First, place 2 Tbsp Chinese tiny dried shrimp in small bowl and add room-temperature water to reconstitute the shrimp. Let sit for 15 minutes, then strain out the water and place the reconstituted shrimp on a large cutting board. Gently mince the shrimp or crush it in a mortar and pestle. Second, using a large… Continue reading Chinese braised daikon radish with minced pork and dried shrimp
Cooking Adventures 