We made this recipe: https://www.mexicoinmykitchen.com/mexican-chicken-soup-caldo-de-pollo/ Our modifications: first, based on our pantry, instead of a whole chicken, we used 2 skin-on chicken quarters (cut into drumstick, 2 pieces of thigh) and 3 small skinless, boneless chicken breasts. Second, we used 6 cups chicken broth (made from Better Than Bouillon) and 4 cups water. Third, we… Continue reading Mexican chicken vegetable soup (caldo de pollo)
Vanilla yogurt fruit bowl with granola
We felt inspired by a delicious yogurt parfait we had at Coho’s Market & Grill in Rehoboth Beach, DE. First, wash and drain ¼ cup blueberries and 4-5 medium to large strawberries; trim and cut the strawberries into wedges (either quarters or sixths, as appropriate). Peel a medium banana and cut into ½" slices. Separately,… Continue reading Vanilla yogurt fruit bowl with granola
Stovetop cornbread
On vacation, we discovered that the oven in our condo rental wasn’t working properly. We had already purchased Jiffy cornbread mix, so we tried this stovetop version: https://youtu.be/-LPj-rHMPEc One modification: we melted 1 tsp unsalted butter in the 8 qt round nonstick pan. (Sept. 2021)
SkinnyTaste slow cooker three-bean turkey chili
While on vacation, we tried this recipe: https://www.skinnytaste.com/crock-pot-3-bean-turkey-chili-3125-pts/ Our modifications: first, instead of canned chopped chilis, we used ½ jalapeño (seeded and diced). We also used a mix of dark and white minced turkey. Second, due to our pantry, we used 1 tsp coriander instead of cumin. We also ultimately increased the chili powder to… Continue reading SkinnyTaste slow cooker three-bean turkey chili
Strawberry-plum jam
We are on vacation and wanted to make the most of summer fruit: https://foodinjars.com/recipe/small-batch-strawberry-plum-jam/ Minor modifications: (1) we used 1 cup natural cane sugar (reduced from 1.5 cups sugar); and (2) added lemon zest along with the juice of 1 lemon. We don’t have canning equipment, so this is a refrigerator jam for us. (Sept.… Continue reading Strawberry-plum jam
Blueberry ginger jam
We tried this recipe: https://cooking.nytimes.com/recipes/1012926-blueberry-ginger-jam?smid=ck-recipe-iOS-share Our modifications: first, we reduced the sugar from 1 cup to a mounded ½ cup (not quite 2/3 cup) of homemade citrus-infused sugar (recipe here: https://piglettedc.tumblr.com/post/173869712321/citrus-sugar-we-tried-this-recipe). Second, instead of 1 Tbsp port wine, we used ½ Tbsp bourbon mixed with ½ Tbsp pomegranate molasses. Third, we added not only the… Continue reading Blueberry ginger jam
Ghirardelli brownie cookies
We tried this recipe, which uses a boxed mix: https://savoringtoday.com/ghirardelli-brownie-mix-cookies/ We used a 20 oz box of Ghirardelli dark chocolate brownie mix, and following the tip in the recipe, we added 2 Tbsp flour (which resulted in a cakey cookie, so we may reduce to 1 Tbsp next time). For the optional extra ingredients, we… Continue reading Ghirardelli brownie cookies
Chinese stirfried eggplant with minced pork
We tried this recipe: https://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/ Instead of ¼ cup minced pork, we used ½ lb (approx ½ cup) and doubled the pork marinade (minced ginger and cooking wine) while leaving all other ingredients (including Pixian sauce) in the original proportion. We used Japanese eggplant, and I think that was better than the rounder western option.… Continue reading Chinese stirfried eggplant with minced pork
Korean stirfried root vegetables
I learned this easy, versatile recipe from a friend many years ago. First, peel about 2 ½ lb root vegetables (here, 2 russet potatoes, 1 Korean sweet potato, and 2 carrots) and cut into ½" thick sticks. Set aside in a bowl. Peel and halve 1 medium onion, and slice along the vertical axis (¼"… Continue reading Korean stirfried root vegetables
Salted honey popcorn and nut crunch
Details here: https://www.realsimple.com/food-recipes/browse-all-recipes/honey-nut-popcorn-recipe Our modifications: first, instead of 1 cup nuts, we used ½ cup raw pecan halves and ½ cup broken salted pretzels. Second, we reduced the honey and butter mixture by ¼ to avoid a cloying flavor, and we used only 1 tsp salt (reduced from 1 Tbsp). (July 2021)
Cooking Adventures 