While we were on vacation with a limited pantry, we tried this recipe: https://www.thekitchn.com/recipe-graham-cracker-cookies-232300 Lacking a food processor, we pulverized 15 planks of Annie’s graham crackers in a blender (using the “crumb” function), and we manually crumbled remnants that survived the blender. Our modifications: first, in lieu of vanilla extract, we enhanced with: ½ tsp… Continue reading Spiced graham cracker cookies
Tag: 2020
Korean dumpling soup (mandu guk)
This is a supreme shortcut version. We took inspiration from this recipe: https://mykoreankitchen.com/manduguk-korean-dumpling-soup/ Our modifications: first, for the broth, we combined 6 cups water with 1.5 tsp Better Than Bouillon beef concentrate (from a jar). When that came to a boil, we added 1.5 tsp soy sauce, 1 minced garlic clove, ½ tsp black pepper,… Continue reading Korean dumpling soup (mandu guk)
Japanese-style vegetable croquettes
This was a good use of 3 cups leftover homemade mashed potatoes. We tried this recipe: https://www.thespruceeats.com/potato-korokke-2031283. Our modifications: for the patties, we folded in 3 cups mashed potatoes, ½ cup frozen sweet peas (rinsed and drained), ½ cup frozen yellow corn kernels (rinsed and drained), and a dash each salt and black pepper. For… Continue reading Japanese-style vegetable croquettes
Lightly seasoned, oven-roasted broccoli
Preheat oven to 425. Rinse and dry two medium stalks broccoli. Cut into bite-sized pieces. Drizzle with about 1 Tbsp neutral vegetable oil, and sprinkle with a dash of salt, black pepper, and Aleppo (mildly spicy) pepper. Place in a single layer on a rimmed baking sheet. Roast in oven until browned (about 15-18 mins),… Continue reading Lightly seasoned, oven-roasted broccoli
Pan-seared parmesan rice cakes
We had 3 cups of leftover cooked rice (a mix of jasmine and basmati), and we tried this recipe: https://anoregoncottage.com/parmesan-rice-cakes/ We found 4 (not 3) large eggs achieved the right batter texture. For the parmesan, we used slightly over ½ cup (not quite 2/3 cups) Kraft shredded parmesan (which we prefer to the crumbled kind)… Continue reading Pan-seared parmesan rice cakes
Steamed broccoli
Using a traditional high-domed, metallic Chinese steamer, we tried this recipe: https://www.simplyrecipes.com/recipes/steamed_broccoli/. We found 5 mins on medium-high heat (with the steam at full blast) worked well. (Aug. 2020) Note: We added this as a layer in our steamer during the last 5 mins of steaming the Chinese salted chicken thighs for 30 mins at… Continue reading Steamed broccoli
French-inspired hard-boiled egg sandwich
During this pandemic, I felt inspired by a French baguette sandwich I had in Bordeaux many years ago. Based on our pandemic pantry, we used ¼ baguette (halved lengthwise), mayo (enough for a light spread on both sides of the baguette), 2 hardboiled eggs, ½ tomato (three ½" slices), and 1 Tbsp minced parsley. Here… Continue reading French-inspired hard-boiled egg sandwich
Indian rice pudding (kheer), version 2
Another good use of cooked basmati rice. We tried this recipe: https://www.foodnetwork.com/recipes/alton-brown/indian-rice-pudding-recipe-1943299. We toasted the pistachios before adding them along with golden raisins. This is our favorite kheer recipe to date, perhaps because of the addition of half-and-half and coconut milk. (Aug. 2020)
Easy tuna melt
This was a good use of 1.5 cups leftover tuna salad: https://www.foodnetwork.com/recipes/food-network-kitchen/tuna-melt-recipe-2125452 Our modifications: first, we lightly toasted 4 pieces of sliced bread. Second, we lined a baking sheet with foil and then placed a wired rack inside. Third, we skipped the tuna salad recipe and cut the tomato slices into quarters. Fourth, we used… Continue reading Easy tuna melt
Baked rice pudding with brulee topping
We tried this recipe: https://www.lanascooking.com/baked-rice-pudding/ Our modifications: first, we used cooked basmati rice and golden raisins. Second, instead of 1.5 cups sugar and zest from one lemon, we used 1.5 cups of homemade citrus-infused sugar. Third, once the baking ended, we let the custard cool for 10 mins and then sprinkled with 2 Tbsp sugar… Continue reading Baked rice pudding with brulee topping
Cooking Adventures 