We tried this NYT recipe: https://cooking.nytimes.com/recipes/1019261-lemon-sheet-cake-with-buttercream-frosting We made only a few modifications: first, we cut out parchment to cover only the bottom of the 9x13" baking dish, but we left the sides alone. We secured the parchment to the bottom of the baking dish with a few dabs of unsalted butter on glass bottom, which… Continue reading Lemon sheet cake with buttercream frosting
Whole roast chicken with Brussels sprouts
We tried this recipe: https://www.foodandwine.com/recipes/whole-roast-chicken-with-40-brussels-sprouts Our modifications: first, based on prior reviews complaining of undercooked chicken and because we used a 5 ½ lb bird, we increased the total cooking time from 50 mins to nearly 2 hours (120 mins) at 450. Second, we started with the chicken breast side down, but at the 30… Continue reading Whole roast chicken with Brussels sprouts
Oven-baked potatoes
We followed this recipe: https://cooking.nytimes.com/recipes/1016869-baked-potatoes We topped with plain Greek yogurt instead of sour cream. (Sept. 2018) Note: The original recipe recommends baking at 450 for 45 mins. We sometimes modify this to 425 for 1 hour (even up to 1.5 hours) to bake concurrently with roast meat such as buttermilk roast turkey breast (roasted… Continue reading Oven-baked potatoes
Hinda’s meatloaf
We made this childhood recipe in honor of Daniel’s beloved late mom. Because he couldn’t remember exact proportions, we followed these basic guidelines: https://orgasmicchef.com/mains/beef/meatloaf-recipe-from-the-last-century/ Our modifications: first, we preheated the oven to 350. Then we lined a rimmed baking sheet with foil; we recommend lightly spraying the foil with oil. Second, for the meatloaf mixture,… Continue reading Hinda’s meatloaf
Korean slow-cooked chicken soup (dak gomtang), pressure cooker style
We found this recipe on the Facebook group, Instant Pot Korean recipes, and we made some modifications: Ingredients: For soup: 1 medium whole chicken (we used 2 bone-in, skin-on quarters and 2 bone-in, skin on breasts, about 5 lb total), 3 scallions (trimmed but otherwise whole), 1 garlic bulb (about 10-12 cloves, skin removed); and… Continue reading Korean slow-cooked chicken soup (dak gomtang), pressure cooker style
Vegetable hash with egg.
We tried this recipe, with some modifications: https://cooking.nytimes.com/recipes/1014138-vegetable-hash-with-poached-egg. We halved the dish. For the vegetables, we used 1 large shallot (instead of onion), 4 multicolored carrots, 2 celery stalks, and 5 shishito peppers (red and green), for about 2 cups total veggies. We added the diced shishitos a few mins after the heartier vegetables. We… Continue reading Vegetable hash with egg.
Chocolate-covered peanut butter Rice Krispie bars
We tried this no-bake, marshmallow-free recipe: https://amindfullmom.com/chocolate-peanut-butter-krispie-treats/ We used 4 cups Rice Krispies, omitted the added salt, and reduced the amount of chocolate chips from 2 cups to 1.5 cups. We melted the chocolate chips in a small microwave-proof glass mixing bowl, at four or five 30 second microwave intervals, stirring well at each break;… Continue reading Chocolate-covered peanut butter Rice Krispie bars
Thai minced chicken with holy basil
We tried this recipe: https://www.vietworldkitchen.com/blog/2014/07/thai-chicken-with-basil-recipe.html For the Thai dark soy, we used Chinese dark soy plus 1 tsp sugar. We skipped the fresh thai chilies and used half of a fresh cayenne instead. To reduce sodium, we increased the amount of minced chicken from 10 to 16 oz (1 lb) without changing the amount of… Continue reading Thai minced chicken with holy basil
Roasted broccolini
Preheat oven to 425. Line a rimmed baking sheet with foil, then lightly coat the foil surface with canola oil (I often use an oil spray for even coating. Wash, dry, and trim broccolini (cut vertically as needed for even cooking). Lightly toss the broccolini in 1-2 tsp canola oil, then spread in a single… Continue reading Roasted broccolini
Japanese salmon, shiitake, and vegetable white miso yaki (chan chan yaki)
Inspired by this Saveur recipe (https://www.saveur.com/salmon-scallion-mushroom-foil-yaki-recipe), we made a foil pouch yaki using 1 lb (16 oz) skinless salmon filet (cut into 2x1" chunks - about 16 pieces), 3.5 oz fresh shiitakes (small whole or large halved, stems removed), 2 carrots (cut along a ½" diagonal penny slice), and 2 scallions (cut into 2-3" straws).… Continue reading Japanese salmon, shiitake, and vegetable white miso yaki (chan chan yaki)
Cooking Adventures 