We tried this recipe: https://cooking.nytimes.com/recipes/12179-leek-turnip-and-rice-soup Our modifications: first, we used haiga rice instead of arborio. Second, we garnished with fresh marjoram (instead of fresh parsley) and a light drizzle of olive oil. At the end of cooking, we removed the bay leaf and then used an immersion blender to purée the soup (we left about… Continue reading Leek, turnip, and rice soup
Tag: healthy
Simple salad with fresh herbs
We loosely followed this recipe: https://www.thekitchn.com/how-to-make-the-perfect-simple-salad-cooking-lessons-from-the-kitchn-173111 For the salad, we used a handful of mixed baby greens, one shredded carrot, ½ bell pepper (sliced along the grain), and julienned fresh basil and fresh spearmint. For the dressing, we increased the honey to 2 tsp, the lemon juice to 1 full lemon, and kept the olive… Continue reading Simple salad with fresh herbs
Middle Eastern herb and garlic chicken
We used 6 small thighs and two medium breasts (cut in half-chunks), all skinless and boneless. Recipe here: https://cooking.nytimes.com/recipes/1018244-middle-eastern-herb-and-garlic-chicken We baked at 450 and also broiled on low, for a total of 20-25 mins. We skipped the yogurt dressing. (May 2018)
Berry salad lightly dressed with mint, lemon juice, and honey
We tried this recipe: https://www.spoonfulofflavor.com/2013/04/12/triple-berry-salad/ We used raspberries instead of blackberries. We also julienned the spearmint leaves (except for the garnish). (May 2018)
Korean sweet and sour cucumber salad (oi muchim)
We tried this recipe from A Korean Mother’s Cooking Notes by Sun-young Chang. First, clean 3 Persian cucumbers by rubbing with slightly wet coarse salt, then rinse and dry. Trim off ends, then slice on a diagonal to 1/16” thick (we used a mandolin). Stir in 1 tsp salt, 1 Tbsp rice vinegar (we use… Continue reading Korean sweet and sour cucumber salad (oi muchim)
Avocado toast
We generally followed this recipe: https://www.realsimple.com/food-recipes/browse-all-recipes/avocado-toast We medium toasted a slice of French country bread (pain de campagne), then spread half of a ripe avocado over the toast. We then sprinkled lightly with salt and pepper. (May 2018)
Japanese pork meatball and shredded daikon soup (mizoreni)
We tried this recipe: https://web.archive.org/web/20160222075731/http://www.dreamsofdashi.com/mizoreni-pork-meatball-and-daikon-soup/ Our modifications: first, we increased the dashi broth from 4 to 6 cups. We made dashi using this recipe: https://www.epicurious.com/recipes/food/views/dashi-japanese-sea-stock-103413 Second, we used a combination of 3 Chinese chives and 1 scallion in lieu of 4 minced scallions. Third, based on our pantry, we used thick Korean sweet potato cellophane… Continue reading Japanese pork meatball and shredded daikon soup (mizoreni)
Avocado chicken salad
Thanks to my friend Cheryl, we decided to try this recipe: https://natashaskitchen.com/2017/07/28/avocado-chicken-salad-recipe/ Our modifications: first, instead of two cooked chicken breasts, we used half of a rotisserie chicken, shredded and mainly without skin. Second, for the bacon, we used half of a 2.1 oz package of precooked bacon (about 6 strips), which we microwaved for… Continue reading Avocado chicken salad
Broccoli cheddar spinach frittata
Details here: https://cookieandkate.com/2017/broccoli-cheddar-spinach-frittata/ Our modifications: first, we used a shallot in lieu of a small onion, and we cut it into thin slices along the grain. Second, instead of steaming the broccoli in the cast iron pan, we microwave them in a covered glass casserole dish with ¼ cup (not ½ cup) water for about… Continue reading Broccoli cheddar spinach frittata
Chicken shawarma
We followed this marinade: https://www.recipetineats.com/chicken-sharwama-middle-eastern/ Our modifications: first, we used 2 lb (3 pieces) boneless skinless chicken breast cut into half lengthwise (yielding 6 cutlets). Second, we reduced the amount of cardamom from 1 Tbsp to 1 tsp to avoid any cloying flavor. We also reduced the cayenne from 1 tsp to ½ to ¾… Continue reading Chicken shawarma
Cooking Adventures 