We made this with Whole Foods brown rice cereal. Recipe based on http://www.ricekrispies.com/recipes/the-original-treats (Mar. 2015)
Italian-style marinated chick pea and tuna salad
We made this recipe: http://www.foodiewithfamily.com/marinated-chickpea-salad/ except that we added about 2 Tbsp chopped Italian parsley. For herbs, we added a little Greek oregano and thyme (fresh herbs that I stuck in the freezer) and crushed red pepper. (Mar. 2015)
Roasted beets
Roasted beets are delicious and deceptively easy to make. Preheat oven to 400. Clean and trim ends off of beets. Coat each beet with neutral vegetable oil, then place in a foil pocket, crimping edges so that nothing will leak out. Roast in oven for 1 hour. When cool, rub skin off each beet with… Continue reading Roasted beets
Blueberry corn muffins
I have tried out a number of corn muffin recipes, and this one is my favorite. Preheat oven to 425. Stir 1 2/3 cup flour, 1/3 cup blue cornmeal, ½ tsp salt, 1 Tbsp baking powder, and ½ tsp baking soda in a small bowl and set aside. In a separate bowl, cream together 1/3… Continue reading Blueberry corn muffins
Sichuan minced pork with tofu (ma po tofu)
I grew up eating this dish at Chinese restaurants, and every once in a while my mother made this at home from a ma po seasoning packet. I decided to try a recipe from scratch. Cut 16 oz firm tofu into ½ inch pieces, soak in boiling water for 15 minutes, and then drain and… Continue reading Sichuan minced pork with tofu (ma po tofu)
Chinese-style minced pork with broccoli
We loosely followed this recipe, http://www.tastebook.com/recipes/3142393-Ground-Pork-and-Broccoli. Our modifications: we added chopped chives and minced garlic to the marinade and sautéed 1 chopped onion (instead of minced garlic). (Mar. 2015)
Kimchi fried rice
Although my parents immigrated from South Korea, kimchi fried rice was not part of our family repertoire. Instead, I learned this recipe from a friend while living in NY. Using a wok, saute 1 pork chop (cut into bite-sized pieces; you can discard the bone) until browned, then add 3 cups chopped kimchi with liquid… Continue reading Kimchi fried rice
Korean-Chinese fish cake soup over noodles (ool myun)
This is a dish from my childhood, one that I did not realize was part of a Korean-Chinese fusion (see http://en.wikipedia.org/wiki/Korean_Chinese_cuisine) until many years later. This is one of my childhood favorites, with its delicate flavor and contrasting textures. Sauté bite-sized pieces of 1/2 lb beef chuck (see Note below) in a little oil. Season… Continue reading Korean-Chinese fish cake soup over noodles (ool myun)
Grape nut pudding
This is a New England custard that Daniel grew up eating, a food memory for him. We finally made the recipe: http://www.food.com/recipe/grape-nut-pudding-330173. Instead of vanilla extract, I added a whole vanilla bean (split and seeds scraped) to the scalded milk and used vanilla-infused sugar instead of regular sugar. I also learned how to scald milk… Continue reading Grape nut pudding
British fish pie
This fish pie features salmon, haddock, and cod. I first had this dish at the Borough Market in London in 2012, and it took me a few years to find a comparable recipe (although admittedly, that restaurant's version is better). Recipe is based on this: http://step-by-step-cook.co.uk/mains/fishpie/?units=US&persons=4, with the following modifications: added a bay leaf and… Continue reading British fish pie
Cooking Adventures 