Category: Uncategorized

Japanese curry with chicken meatballs, sweet potato, and Swiss chard

We had an extra bunch of Swiss chard, and we decided to try this recipe for the leaves (no stems): https://cooking.nytimes.com/recipes/1026680-japanese-curry-with-chicken-meatballs?smid=ck-recipe-iOS-share This was a delicious dish, with an unexpected combination of sweet potatoes and greens that worked well. Our modifications: first, for the meatball mixture, we followed reader suggestions to increase the panko from 1/2…… Continue reading Japanese curry with chicken meatballs, sweet potato, and Swiss chard

Ottolenghi’s spiced pea stew

We love peas, and we are fans of Ottolenghi. We tried his Persian-inspired recipe using frozen peas: https://cooking.nytimes.com/recipes/1026665-spiced-pea-stew-with-yogurt?smid=ck-recipe-iOS-shareo Our modifications: first, we found that the stew consistency at the end of cooking was less viscous than expected (more like a thin soup than a stew). In the future, we may reduce broth by 1/2 cup…… Continue reading Ottolenghi’s spiced pea stew

Black-eyed peas and rice (Hoppin’ John)

I was searching for a bean and rice recipe for work lunches, and we tried this recipe: https://cooking.nytimes.com/recipes/1022837-hoppin-john?smid=ck-recipe-iOS-share Per the instructions, we soaked 1 lb dried black-eyed peas overnight, then rinsed and drained. Our modifications: first, we added 2 large stalks celery (diced) along with the diced onion. And then we added the minced garlic…… Continue reading Black-eyed peas and rice (Hoppin’ John)

Chicken broccoli rice casserole

Craving homestyle comfort food, we tried this recipe: https://www.recipetineats.com/one-pot-chicken-broccoli-rice-casserole/ We found this recipe especially appealing because it calls for a roux with flour and milk, rather than canned soup. Our modifications: first, because my husband prefers white meat, we used 1 lb boneless, skinless chicken breast (2 pieces) instead of thigh, and we diced it…… Continue reading Chicken broccoli rice casserole

Lebanese bulgur pilaf with tomato and chick peas

We tried this recipe: https://feelgoodfoodie.net/recipe/bulgur-pilaf/. We found the ratio of 3 cups broth to 1.5 cups bulgur too wet; the next time we may factor in the liquid emitted from the fresh tomato and 1/4 bell pepper. At the end of cooking, we squeezed juice from 1/3 of a lemon into the pilaf. We also…… Continue reading Lebanese bulgur pilaf with tomato and chick peas

Baked penne in marinara sauce with mushrooms, spinach, mozzarella, and ricotta

We have been exploring weekend casseroles to make for weekday lunches. We tried this recipe: https://www.feastingathome.com/no-boil-mushroom-baked-ziti/ Our modifications: first, for the mushrooms, we followed a 2:1 ratio of cremini to oyster. Second, for Italian herbs, we used crushed red pepper and dried Greek oregano. Third, to reduce sodium in the sauce, we used only 16…… Continue reading Baked penne in marinara sauce with mushrooms, spinach, mozzarella, and ricotta

Chicken meatballs in soy-honey glaze

We had leftover soy-honey glaze from chicken drumsticks: https://alexandracooks.com/2013/02/26/honey-soy-chicken-drumsticks-thighs-or-wings/. The glaze was so delicious that we couldn’t toss the remaining 8 oz (about 1/2 the amount of sauce needed). We decided to repurpose the sauce. First, we made chicken meatballs (but not the sauce) from this recipe: https://www.cookedandloved.com/recipes/chicken-meatballs-honey-garlic-soy-sauce/ Second, using the first recipe, we made…… Continue reading Chicken meatballs in soy-honey glaze

Mushroom, fennel, and lentil soup

We sought a healthy, plant-forward soup with a different flavor profile than we typically eat. So we tried this recipe: https://www.feastingathome.com/lentil-mushroom-soup/. It was delicious. Our modifications: first, we added 1 medium diced carrot along with the mushrooms. For the 1 lb mixed mushrooms, we used 8 oz cremini, 4 oz white button, and 4 oz…… Continue reading Mushroom, fennel, and lentil soup