Lemon-barley stuffing

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We tried this recipe, but made it as dressing (a side dish): https://cooking.nytimes.com/recipes/1014035-lemon-barley-stuffing?smid=ck-recipe-iOS-share We halved the recipe. We also made a few substitutions: first, we used toasted slivered almonds instead of hazelnuts; second, 2 Tbsp minced leek (white part) in lieu of chives. We prepared the barley and roast shiitake mushroom a day ahead, reheating… Continue reading Lemon-barley stuffing

Cheesy corn omelet

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We tried this recipe from Payel of Cookwithme24x7: https://youtu.be/atqAyJ-dTsM It’s a video in a non-English language, so the directions are based on English subtitles. First, in a mixing bowl, using a fork lightly whisk 3 large eggs and a dash each of salt and black pepper. Add ½ cup low-fat milk, then 1 small minced… Continue reading Cheesy corn omelet

Turkey chili

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We tried this NYT recipe: https://cooking.nytimes.com/recipes/7985-turkey-chili?smid=ck-recipe-iOS-share In lieu of a bell pepper, we added 2 small-medium Korean sweet potatoes (skin on, diced). After sauteeing the minced turkey (which we reduced to 1 lb 10 oz), we set the turkey aside and then sauteed the diced sweet potato for about 5 mins before adding the onion,… Continue reading Turkey chili

Middle eastern-style couscous with pinto beans, cauliflower, and bell pepper

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We tried this NYT recipe: https://cooking.nytimes.com/recipes/12757-couscous-with-tomatoes-cauliflower-red-peppers-and-olives?smid=ck-recipe-iOS-share Running low on time, we used 14 oz diced tomatoes with juice and used a combo of hot chicken broth (4 cups) and hot water (4 cups). We soaked 2 cups dried pinto beans overnight, then drained them. During step 1, after adding the drained beans, bouquet garni, and… Continue reading Middle eastern-style couscous with pinto beans, cauliflower, and bell pepper

Chicken broth with orzo and beet greens

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This was a good use of beet greens that we had leftover from a beet salad for a potluck. We loosely followed this recipe: https://myhalalkitchen.com/summer-greens-soup-orzo-wholesome-chicken-broth/ Our modifications: first, for the greens we used: beet stems and leaves from 3 bundles of beets (about 4 cups total); stem and florets from 1 small broccoli stem; and… Continue reading Chicken broth with orzo and beet greens

Trinidadian chick pea curry

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After reading about Trini doubles, I felt inspired to make Chef Kwame Onwuachi’s recipe (we made only the chick pea curry): https://www.foodandwine.com/recipes/chickpea-doubles-tamarind-and-scotch-bonnet-pepper-sauce Our modifications: first, we heated 2 cups unsalted chicken stock and then dissolved 1.5 tsp Better Than Bouillon chicken flavor (instead of later crumbling a chicken bouillon cube). Second, in lieu of mild… Continue reading Trinidadian chick pea curry

Fruit salad with lime-honey dressing

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This is a simple and refreshing dessert. First, prepare approximately 4 cups of seasonal fresh fruit (here, quartered strawberries, halved red flame grapes, blueberries, and sliced banana) in a large serving bowl. Sprinkle lightly with salt and black pepper. Drizzle with juice from half a lime and 1 Tbsp honey. Mix well and serve. (Nov.… Continue reading Fruit salad with lime-honey dressing

Filipino chicken soup with bottle gourd and bean thread noodles

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This is one of our favorite soups. It comes together quickly and makes a light, flavorful dinner. Details here: https://www.kawalingpinoy.com/sotanghon-at-upo-soup/ We prefer to cut the bottle gourd into 1/2" dice (instead of 1"). Instead of water, we use diluted chicken broth (1 Tbsp Better Than Bouillon dissolved in 4 cups hot water). In terms of… Continue reading Filipino chicken soup with bottle gourd and bean thread noodles