Filipino chicken ginger rice soup, pressure cooker style

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Place 1 medium chicken (about 3.75 lb) in the bottom of a large pressure cooker. Slice about 2 “hands” of fresh, skin-on ginger (about ½ lb) into ½ inch slices, and toss them into the pressure cooker, then add water to cover chicken, taking care to stay below the “max fill” line of the pressure… Continue reading Filipino chicken ginger rice soup, pressure cooker style

Homemade blueberry pie filling

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We tried this recipe: http://chocolatewithgrace.com/homemade-blueberry-pie-filling/ The recipe called for 2 cups frozen or fresh blueberries. Because we had 2 ½ cups frozen blueberries on hand, we increased the other ingredients by 25%: 2 ½ Tbsp (2 Tbsp plus 1 ½ tsp) cornstarch, 5/8 cup (½ cup plus 2 Tbsp, but we reduced by 1 Tbsp)… Continue reading Homemade blueberry pie filling

Weeknight beef and turkey ragu

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We tried this recipe: https://cooking.nytimes.com/recipes/1013593-turkey-ragu Our modifications: first, in lieu of pancetta, we used 4 slices of precooked bacon, cut into matchsticks. Second, we doubled the recipe, using 1 1/3 minced turkey (which was the size we had) and 1 lb minced beef. We doubled the amount of onion, garlic, celery, and carrot, and minced… Continue reading Weeknight beef and turkey ragu

Gong bao chicken with peanuts

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We tried this stirfry by Fuschia Dunlop: https://www.splendidtable.org/recipes/gong-bao-chicken-with-peanuts We converted the metric measurements as follows: 3 oz roasted peanuts = 1/3 cup (mounded) and 1.5 cm cubed chicken = ½" cubed. The recipe called for 1 tsp whole Sichuan peppercorns, which we found jarring to bite (similar to star anise). The next time, we will… Continue reading Gong bao chicken with peanuts

Chinese smoked tofu with celery and roasted peanuts

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We tried this recipe from Fuschia Dunlop: https://www.vegkitchen.com/smoked-tofu-with-celery-and-peanuts/ Our modifications: first, we increased the amounts to 5 oz smoked tofu, 4 celery stalks, and ¼ cup (about 2 oz) peanuts. To destring the celery stalks, we used a serrated vegetable peeler to scrape off 1/8" of the outer layer of each celery stalk. To roast… Continue reading Chinese smoked tofu with celery and roasted peanuts

Filipino picadillo with potatoes

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We tried this recipe, mainly following the “stew” (as opposed to “soup”) version: https://www.kawalingpinoy.com/picadillo-with-potatoes/ Our modifications: first, based on our pantry, we used 1 lb minced bison, even though the stew version calls for 1.5 lb minced beef. We also reduced the fish sauce to 2 tsp (instead of 1 Tbsp, which is 3 tsp).… Continue reading Filipino picadillo with potatoes

Velvet chicken and asparagus stirfry

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We tried this recipe by Grace Young, who is well-regarded for healthy Chinese cooking: https://www.epicurious.com/recipes/member/views/grace-youngs-velvet-chicken-with-asparagus-52140001 We used 1 lb chicken cutlets (thinly sliced chicken breast), which we cut into ¼" thick x 2" wide diagonal slices. As the first step, we marinated the chicken for 30 mins, and towards the end of marinating time, we… Continue reading Velvet chicken and asparagus stirfry

Burmese chicken with bottle gourd (kyet tha boothee hin)

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In a blender (we use a handheld chopper), roughly chop 1 large onion, 4 garlic cloves, 1 tsp (about ½ inch penny slice) fresh ginger, and 8 Thai chili peppers (or 3 medium Korean hot peppers), and set aside. Marinate 2 lbs of chicken (here, skinned chicken thighs cut into large chunks) in 2 Tbsp… Continue reading Burmese chicken with bottle gourd (kyet tha boothee hin)