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)
Panzanella
Somehow the original text from my 2018 Tumblr blogpost disappeared, so this is an attempt to re-create the post. I'm almost positive we followed this recipe: https://www.seriouseats.com/classic-panzanella-salad-recipe (Aug. 2018, reposted Aug. 2022)
Garlic and thyme roast chicken with crispy drippings croutons
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1012437-garlic-and-thyme-roasted-chicken-with-crispy-drippings-croutons We used three types of sliced Whole Foods artisalal bread (which we bought in ½ and ¼ loaves): pain de campagne, olive, and pumpernickel. We made the fresh bread stale by following this recipe: http://piglettedc.tumblr.com/post/176915166141/quick-method-for-making-bread-stale-we-needed To line the bottom of our roasting pan, we needed about ¾ of an… Continue reading Garlic and thyme roast chicken with crispy drippings croutons
Pan con tomate
For some reason, the text of my 2018 original Tumblr post disappeared. I know that we made this recipe: https://cooking.nytimes.com/recipes/1019423-pan-con-tomate?smid=ck-recipe-iOS-share. It was easy, refreshing, and tasty. I recommend eating quickly before the bread gets soggy. (Aug. 2018, re-posted Aug. 2022)
Cooking Adventures 