This essentially is a seafood version of shepherd’s pie. We took inspiration from this recipe: https://www.sandraseasycooking.com/2019/06/easy-fisherman-pie.html, but we halved the ingredients and used our own mashed potato topping. First, preheat oven to 375. At the same time, boil two eggs until they are hard-boiled, and then set aside for later use. To prepare the fish… Continue reading Fisherman’s pie
Pressure cooker beef stew
We tried this recipe: https://www.wellplated.com/instant-pot-beef-stew/. Our minor modifications: first, we used brisket instead of chuck, which we cut into chunks and browned in four rounds of searing. Second, we used 4 medium carrots (about 2/3 lb) and 1 lb baby fingerling potatoes (which we left whole). Third, we did add the optional 1 Tbsp Worchestershire… Continue reading Pressure cooker beef stew
Shredded chicken and chickpea fatteh
This was an easy use of leftover pita bread and rotisserie chicken. We followed the contours of this recipe: https://feelgoodfoodie.net/recipe/lebanese-chicken-fatteh/ Our modifications: first, to toast the pita: We preheated the oven to 375. We cut 7 slightly stale whole wheat pitas into 2x2" cubes, then tossed with about 2 Tbsp olive oil, ½ tsp black… Continue reading Shredded chicken and chickpea fatteh
Porcupine meatballs
We tried this Depression-era recipe for beef and rice meatballs with Italian flavors: https://www.foodnetwork.com/recipes/food-network-kitchen/porcupine-meatballs-8547276 We didn’t have Italian seasoning, so we used a mixture of minced fresh herbs: 1 large basil leaf, 2 tsp rosemary (2 small sprigs), 1 Tbsp parsley, 1 tsp thyme (3-4 small sprigs), 1 large minced garlic clove; and two dried… Continue reading Porcupine meatballs
Dry onion soup mix
We ran out of Lipton’s, so we tried making a version from scratch: https://www.allrecipes.com/recipe/217155/dry-onion-soup-mix/ Our modifications based on our pantry: first, we used Korean beef bouillon powder (Dashida brand) instead of standard beef bouillon powder. Second, we used dried chives in lieu of parsley flakes. (July 2020)
Indian rice pudding (kheer), version 1
We tried this recipe to use up some leftover basmati rice: https://www.vegrecipesofindia.com/leftover-rice-pudding-kheer/ Our modifications: first, we heated 2 ½ cups milk, 3 Tbsp sugar (we used citrus-infused sugar), a dash of salt, and 1 cup cooked basmati (Jyoti brand) on medium-high heat to bring it to a boil. Then we reduced to a medium-low simmer,… Continue reading Indian rice pudding (kheer), version 1
Turkey and potato keema puffs
This is our latest pandemic addiction. We made this filling: https://piglettedc.tumblr.com/post/152921985856/indian-style-curried-minced-turkey-with-potatoes. We froze batches of it in 16 oz containers. We defrost a container and make curry puffs using premade puff pastry. We tried Wewalka brand pastry sheets (13.2 oz), which fills up only one baking sheet and yields 8 puffs. Because the parchment paper… Continue reading Turkey and potato keema puffs
Italian mushroom ragu with pan-seared polenta rounds
We modified a recipe from David Ruggerio’s Little Italy Cookbook. As a shortcut, we used a tube of premade polenta. First, in a 10" straight-walled stainless steel pan, heat 1 Tbsp olive oil on medium heat. Saute 4 shallots (diced) until fragrant, then added 1 lb (16 oz) cremini mushrooms (cut into ½" slices) and… Continue reading Italian mushroom ragu with pan-seared polenta rounds
Sloppy Joes
We tried this Pioneer Woman recipe, which uses beef: https://www.thepioneerwoman.com/food-cooking/recipes/a11699/sloppy-joes/ We finely diced the onion and bell pepper and finely minced the garlic. This was our favorite version to date. (July 2020)
French-style carrot salad
We tried this recipe: https://www.onceuponachef.com/recipes/french-grated-carrot-salad.html Our modifications: first, instead of grating the carrots, we peeled and trimmed four medium-large carrots and then peeled them into ribbons. Second, we halved the dressing recipe. Instead of lemon, we used juice from 1 small lime. We also used 3/4 tsp Maille whole grain mustard as well as 3/4… Continue reading French-style carrot salad
Cooking Adventures 