We tried this recipe to use up our leftover cooked penne: https://www.thekitchn.com/pasta-frittata-267636 We used Rao’s marinara sauce. Because we had only 2 cups pasta, we supplemented with 1.5 cups cooked jasmine rice. We also had 2 Tbsp cherry tomatoes, so we added 1 medium hothouse tomato, diced. For the cheese, we used ½ cup shredded… Continue reading Pasta and rice frittata with Italian flavors
Korean-style slow cooked mild chicken soup with daikon and cellophane noodles, pressure cooker version
Place two chicken quarters (bone-in, skin-on), 6 garlic cloves (bruised and peeked), 2 inches of fresh ginger (peeled, bruised, and cut into 3-4 chunks), and 3 scallions (trimmed and halved) in a large pressure cooker. Cover with water (about 10 cups), leaving at least one inch below the “max fill” line. Leaving the cover off,… Continue reading Korean-style slow cooked mild chicken soup with daikon and cellophane noodles, pressure cooker version
Balsamic roasted Brussels sprouts with bacon
We tried this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe-1996813 Our modifications: first, we used 2 slices precooked bacon instead of pancetta. Second, we washed, trimmed, and halved the Brussels sprouts. We carefully dried the brussel sprout halves with paper towels (to maximize browning and minimize steaming) before tossing the bacon and sprout halves with ¼ cup olive… Continue reading Balsamic roasted Brussels sprouts with bacon
Lemon drop
A delicious cocktail courtesy of my wonderful brother-in-law, Gary. He tried this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/lemon-drop-cocktail-recipe-1941226. It was absolutely delicious. (Aug. 2019)
Palestinian chick pea and spinach stew (sabenekh bil hummus)
Details here: https://www.saveur.com/palestinian-spinach-and-chickpea-stew-recipe/ We added chicken broth, but this is vegetarian if you use vegetable stock. We used 16 oz frozen chopped spinach and juice from 2 lemons. (Aug. 2019)
Pressure cooker chicken biryani
We tried this instant pot recipe with our stove-top pressure cooker: https://myheartbeets.com/instant-pot-chicken-biryani/ Based on our pantry, we used three boneless skinless chicken breasts instead of thighs. This was the first time we used ghee (clarified butter), and we accidentally burned the cashews and golden raisins because we didn’t realize the ghee heated up so quickly.… Continue reading Pressure cooker chicken biryani
Scamorza alla pizzaiola
We tried this recipe: https://food52.com/recipes/75578-scamorza-alla-pizzaiola Our modifications: first, instead of tomato puree, we used meat sauce from a local Italian establishment. Second, we used smoked scamorza. We served this on toasted baguette halves. (Aug. 2019)
Afghan potatoes in tomato sauce with garlic yogurt (kachaloo bourani)
Saute 2 cloves minced garlic in 4 Tbsp vegetable oil. When fragrant, add peeled, sliced potato rounds (½ inch thick from 4 Yukon or 2 Idaho potatoes) and sauté. Add 2 Tbsp tomato purée, ½ tsp turmeric, 1 sliced and seeded jalapeno, a dash of salt and black pepper, and ¾ cup water (see Note… Continue reading Afghan potatoes in tomato sauce with garlic yogurt (kachaloo bourani)
Giada’s meatballs (sort of)
We made meatballs generally following this recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-turkey-meatballs-recipe-3381279 Our modifications: instead of 1 lb ground dark turkey plus 1 lb turkey sausage, we used 1 1/3 lb ground veal, pork, and beef (aka meatloaf mix) plus 2/3 lb (2 raw links) Italian chicken sausage (1 link spicy, the other link sweet), removed from their sausage… Continue reading Giada’s meatballs (sort of)
Vegetable antipasti
We marinated four bell peppers (½" vertical slices) and 1 lb cremini mushrooms (halved). Only the roasted mushrooms are pictured. Details here: https://www.foodnetwork.com/recipes/grilled-vegetable-antipasti-recipe-1911133. Note: We used balsamic vinegar instead of red wine vinegar. (July 2019)
Cooking Adventures 