Tag: 2023

Italian pasta and bean soup (pasta e fagioli )

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We had an incredible homemade pasta e fagioli over the holidays, and we felt inspired to try a recipe: https://www.bonappetit.com/recipe/pasta-e-fagioli Our modifications: first, instead of a ham hock, we browned 1 oz center cut bacon cut into match sticks. We also used 2 parmesan rinds. Second, we did a quick soak of 8 oz dried… Continue reading Italian pasta and bean soup (pasta e fagioli )

Mild kichidi (Indian mung bean and rice porridge)

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We are feeling under the weather, and we craved a mildly seasoned version of kichidi. This fit the bill, and it was comforting and tasty. https://myheartbeets.com/instant-pot-khichdi-rice-lentil-porridge/ We halved the recipe: 1/2 cup basmati and 1/4 cup moong dal (but see Note below); 1 Tbsp ghee, 3/4 tsp cumin seeds, 1 bay leaf; 3 cups water,… Continue reading Mild kichidi (Indian mung bean and rice porridge)

Katrina’s brown rice and sausage stuffing / dressing

This is a family recipe from my sister’s sister-in-law. We enjoyed it so much at Katrina’s Thanksgiving feasts in years past that she shared the recipe (which originated with her late uncle). Here’s the basic recipe, with some modifications from us: First, cook enough brown jasmine rice to yield 4.5 cups of cooked brown rice…… Continue reading Katrina’s brown rice and sausage stuffing / dressing

Portuguese potato and collard greens soup (caldo verde)

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We tried this recipe from a great cooking blog, Feasting At Home: https://www.feastingathome.com/caldo-verde/ This is our favorite caldo verde recipe to date. Our modifications: first, for the smoked sausage, we used Aidell's Spanish chorizo (made from chicken). We halved lengthwise and then cut into 1/2" thick half-moons, which we browned in about 2 tsp canola… Continue reading Portuguese potato and collard greens soup (caldo verde)

Sichuan stirfried chicken breast, mushrooms, and asparagus

We tried this recipe: https://www.chinasichuanfood.com/pork-and-mushroom-stir-fry/ We followed the instructions but made protein and vegetable substitutions. First, we used 8 oz chicken cutlets (thinly sliced across the grain, approx. 1/8″ thick) instead of pork. Second, we dislike biting into ginger or garlic slices, so we microplaned both ginger and garlic. Third, instead of shiitake mushrooms, we…… Continue reading Sichuan stirfried chicken breast, mushrooms, and asparagus

Korean kalbi-style king oyster mushrooms

We tried my grandmother’s kalbi marinade on thinly sliced oyster mushrooms and a handful of bonapi mushrooms. We cut 1 lb petite oyster mushrooms in 1/4″ slices lengthwise, and we also added a handful (about 1/4 cup bonapi mushrooms, trimmed). Then we placed them in the following kalbi marinade: 1/2 cup soy sauce, 1/3 cup…… Continue reading Korean kalbi-style king oyster mushrooms

Middle Eastern style lentil and split yellow pea soup

We were craving a legume-based soup and tried this recipe: https://thishungrykitten.com/2013/03/26/middle-eastern-delight-lentil-and-split-pea-soup/ This was comforting, earthy, and tasty. Our modifications: first, we don’t have a slow cooker, so we made this on the stovetop. Second, we increased the ground cumin and supplemented with ground coriander. Specifically, after sauteeing the onion, we added 2 tsp cumin and…… Continue reading Middle Eastern style lentil and split yellow pea soup

Orzo with chick pea in tomato sauce (pasta e ceci)

We tried this recipe: https://www.thekitchn.com/easy-pasta-and-beans-257210 This recipe calls for chicken broth, but if you use vegetable broth, it easily could be vegetarian. Our modifications: first, we halved the recipe. Second, based on our pantry we used 1/2 tsp dried basil instead of fresh, and we added it just before simmering the orzo in sauce. We…… Continue reading Orzo with chick pea in tomato sauce (pasta e ceci)