Tag: holiday

Chicken Marbella

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We tried this delicious, boozy recipe by Ottolenghi: https://www.thekitchn.com/ottolenghis-chicken-marbella-recipe-23123072 Our modifications: first, we used 3 drumsticks and 3 chicken thighs (instead of leaving them as quarters), and we used canola oil in lieu of olive (to mitigate setting off the smoke alarm). Second, we reduced the capers by half (to only 3 Tbsp plus some… Continue reading Chicken Marbella

Nigerian black-eyed pea patties with piri piri sauce

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To celebrate the new year, we tried this recipe: https://www.foodandspice.com/2008/11/black-eyed-pea-patties-with-chili-sauce.html We used canned no-salt black-eyes peas. Based on our pantry, we made minor modifications to the batter such as substituting the fresh chilies with a combination of small Thai pepper with a 1" sliver of red bell pepper (about 1/8 of a bell pepper). When… Continue reading Nigerian black-eyed pea patties with piri piri sauce

Wild rice dressing with celery, nuts, and dried cranberries

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We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014036-wild-rice-almond-and-mushroom-stuffing?smid=ck-recipe-iOS-share For the dry sherry, we used sherry cooking wine. Our modifications: first, we substituted 8 oz dried cranberries and 8 oz water chestnuts (drained, sliced, and halved) for the cremini mushrooms. Second, we increased the diced celery to 1.5 cups (from 1 cup). Third, we substituted 2/3 cup toasted,… Continue reading Wild rice dressing with celery, nuts, and dried cranberries

Post-Thanksgiving curry puffs

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This was a good use of 1.5 cups shredded leftover roast turkey breast, 1 cup mashed potatoes, and ¼ cup chopped roasted parsnips and carrots, in addition to a small shallot (in lieu of an onion), ¾ cup peas, and 2 Tbsp minced parsley plus 2 Tbsp lemon juice (in lieu of cilantro). We made… Continue reading Post-Thanksgiving curry puffs

Curry fried rice with leftover roast turkey

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We tried this recipe: https://www.vietworldkitchen.com/blog/2015/05/fried-rice-tips-curry-recipe.html Our modifications: first, using a large nonstick frying pan, we browned 1 cup chopped, roast turkey in 1 tsp vegetable oil, then seasoned lightly (about ½ tsp) with Maggi Seasoning, and then set aside. Second, we added 2 tsp vegetable oil, then sauteed chopped raw vegetables (1.5 celery stalks, 2… Continue reading Curry fried rice with leftover roast turkey

Buttermilk-brined roast turkey breast

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We tried this recipe for our small Thanksgiving meal: https://cooking.nytimes.com/recipes/1021522-buttermilk-brined-turkey-breast?smid=ck-recipe-iOS-share Our modifications: first, we used a 5 lb bone-in Butterball whole breast, which had been marinated in a light saline solution. Second, to offset the sodium, we reduced the sea salt to just 1 Tbsp but increased the buttermilk to 2 quarts (8 cups) to… Continue reading Buttermilk-brined roast turkey breast

Berries with honey-lime dressing

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We loosely followed this easy recipe: https://kristineskitchenblog.com/berry-fruit-salad/ For the fruit, we rinsed and drained 6 oz raspberries and 1 dry pint blueberries. For the dressing, we used the juice and zest from one large lime and 1 Tbsp honey. For increased depth of flavor, we added a dash each freshly ground black pepper and a… Continue reading Berries with honey-lime dressing

Potato salad with lemon vinaigrette

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We tried this mayo-free recipe for the 4th of July: https://www.recipetineats.com/lemon-potato-salad/ Our modifications: first, we used only 1 lb baby Yukons (halved), but still made the full dressing recipe. For the dressing, we used zest from 2 lemons (not just 1). We also used whole grain mustard instead of Dijon, and we added ¼ tsp… Continue reading Potato salad with lemon vinaigrette