Ancient grains bowl with rotisserie chicken

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We loosely followed this recipe to repurpose leftovers of rotisserie chicken, 1 ¼ cup cooked wheat berries, and 5 oz fresh baby spinach: https://www.health.com/recipes/chicken-wheat-berry-bowl. Our modifications: first, instead of preparing chicken from scratch, we used leftover rotisserie chicken (two thighs and one breast), handshredded and bones/most skin discarded. We lightly sprayed a medium pan with… Continue reading Ancient grains bowl with rotisserie chicken

Kimchi stew with tuna

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I had a sudden craving for kimchi jjigae and tried this recipe, which came together quickly: https://www.maangchi.com/recipe/chamchi-kimchi-jjigae. We halved the recipe (about 2 mounded cups kimchi, 2 Tbsp kimchi juice, and 1 cup water). With canned tuna, this is a nice shortcut recipe. We added a dash of fish sauce and doubled the sugar to… Continue reading Kimchi stew with tuna

Smoky lentil stew with potatoes and leeks

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We tried this NYT recipe: https://cooking.nytimes.com/recipes/1021588-smoky-lentil-stew-with-leeks-and-potatoes?smid=ck-recipe-iOS-share The recipe called for 5 potatoes without specifying weight; we used 3 medium Russets, which was more than enough. At the end of cooking, we added 1.5 Tbsp pomegranate balsamic vinegar and ½ tsp sugar for brightness. (Dec. 2021)

North African bean stew with barley and winter squash

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We tried this recipe: https://cooking.nytimes.com/recipes/1017916-north-african-bean-stew-with-barley-and-winter-squash?smid=ck-recipe-iOS-share We found that 2 cups diced butternut squash = half of a medium. We did add 1 cup of broth (for a total of 12 cups) at the end (to make it soupier) and balanced with red wine vinegar and a dash of sugar. We served with fresh lemon wedges.… Continue reading North African bean stew with barley and winter squash

Chicken thigh and chicken andouille gumbo

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We tried this recipe, and it was very tasty: https://thecafesucrefarine.com/make-ahead-chicken-andouille-gumbo/. In lieu of fire-roasted diced tomatoes, we used no-salt diced tomatoes. To make up for the fire-roasted flavor, we used 2 tsp smoked paprika and only 1 tsp sweet paprika (for 1 Tbsp total paprika). At the end of cooking, we added 2 tsp pomegranate-quince… Continue reading Chicken thigh and chicken andouille gumbo

Moroccan eggplant and chick pea tagine

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We tried this recipe from a UK website: https://skinnyspatula.com/moroccan-aubergine-chickpea-tagine/ We made some modifications: first, instead of frying the eggplant, we oven-roasted it at 425 F for 18 mins after cutting into 1 inch chunks, lightly salting, and tossing in 1 Tbsp canola oil (olive oil tends to smoke in our oven). Then we reduced the… Continue reading Moroccan eggplant and chick pea tagine

Pressure cooker chipotle chicken pozole

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We tried this recipe: https://cooking.nytimes.com/recipes/1020110-pressure-cooker-chipotle-chicken-pozole?smid=ck-recipe-iOS-share We used all of the chipotle sauce in the 7 oz can of chile en adobo, but only 2 of the chipotle peppers (we froze the remaining peppers). We substituted half of the skinless, boneless chicken with chicken breast (3 thighs, 2 breasts), but we may reduce the amount of… Continue reading Pressure cooker chipotle chicken pozole

Pumpkin spice coffee

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We loosely followed this recipe to use up leftover pumpkin puree: https://www.eatingwell.com/recipe/281009/whipped-pumpkin-spice-coffee/ Our modifications: first, we are on travel with a limited pantry, so we made 8 oz coffee from a Keurig pod. Second, for the milk mixture, we halved the recipe and added a pinch each ground cinnamon, nutmeg, clove, and allsice to the… Continue reading Pumpkin spice coffee