We tried this recipe: https://www.recipetineats.com/spaghetti-bolognese/ We used 1 lb minced bison instead of minced beef. To reduce sodium, we omitted the beef bouillon cubes. At the end of seasoning, we added a splash each of fruit-flavored white balsamic and traditional balsamic vinegar; we also added a dash of crushed red pepper. We recommend increasing the… Continue reading Quick spaghetti bolognese
Tag: mince
Picadillo (Cuban minced beef stew)
We tried this NYT recipe, and it was delicious: https://cooking.nytimes.com/recipes/1016814-picadillo Our modifications: first, we used 1 lb minced bison instead of 1 ½ lb minced beef. Second, we used 1 oz Matador slim jim (halved vertically and then diced) instead of 2 oz chorizo. Third, to accommodate the reduced amount of protein, we reduced the… Continue reading Picadillo (Cuban minced beef stew)
Minced bison and turkey chili
We tried this recipe: https://cooking.nytimes.com/recipes/7985-turkey-chili We made the following minor modifications: first, we used 1 lb minced bison and 1 1/3 lb minced turkey (a mix of white and dark). Second, we used 2 ½ Tbsp chili powder and 1 ½ tsp smoked chipotle pepper powder. Third, for the canned tomatoes, we substituted half of… Continue reading Minced bison and turkey chili
Sautéed minced chicken with Korean flavors
We followed this recipe: https://www.kawalingpinoy.com/korean-ground-beef/ Our modifications: first, for health reasons, we used minced chicken instead of minced beef; because the chicken emitted a lot of liquid, we removed all possible liquid (about ¼ cup) before adding the marinade. Second, to reduce sodium, we doubled the amount of protein, garlic, and ginger (to 2 lb)… Continue reading Sautéed minced chicken with Korean flavors
Chinese-style minced chicken and water chestnut lettuce wraps
We generally followed this recipe https://shewearsmanyhats.com/chicken-cashew-lettuce-wraps/ but made several modifications: first, for the marinade, we reduced the soy sauce to 1 ½ Tbsp (and that was all of the soy sauce we used for this entire recipe). Second, using a wok, we first sautéed 2 chopped scallions (instead of onions) and 2 minced garlic cloves… Continue reading Chinese-style minced chicken and water chestnut lettuce wraps
Lebanese eggplant casserole with ground meat, tomato, and pine nuts
We tried this recipe: https://cooking.nytimes.com/recipes/1017426-eggplant-with-lamb-tomato-and-pine-nuts Our modifications: First, we used ½ lb each minced pork and minced bison in lieu of 1lb minced lamb. To reduce sodium, we used no-salt tomato sauce. Second, because we find cinnamon cloying, we used a combo of ¼ tsp cinnamon and ¼ tsp nutmeg. Third, instead of broiling the… Continue reading Lebanese eggplant casserole with ground meat, tomato, and pine nuts
Oven-roasted Italian sausage with shallot and bell pepper
This recipe is from my step-MIL, who applied a Provencal flavor profile to a traditional Italian dish. Preheat oven to 400. Using 8 large raw Italian mild pork sausages (see Note below), prick each sausage with a fork (three times on top and on bottom). Cut one yellow and one red bell pepper in half… Continue reading Oven-roasted Italian sausage with shallot and bell pepper
Minced turkey and chipotle chili
We tried this NYT recipe, which is based on Mexican pozole: https://cooking.nytimes.com/recipes/1013041-turkey-and-hominy-chili-with-smoky-chipotle Our modifications: first, we increased the amount of minced turkey from 2 ½ lb to 3 lb. Second, we used yellow and red bell peppers (no green, which imparts a bitter flavor). Third, we used 12 oz beef broth in lieu of beer.… Continue reading Minced turkey and chipotle chili
Korean-style ground beef over rice
We tried this recipe: http://www.kawalingpinoy.com/korean-ground-beef/ Our modifications: first, we added 1 small shallot, thinly sliced crosswise, to the garlic and ginger. Second, we used ground bison instead of ground beef. Third, after the bison was partially browned, we added ½ lb daikon (peeled and cut into ¼ inch half moons). Finally, at the end of… Continue reading Korean-style ground beef over rice
Stuffed Swiss chard leaves
We followed this basic recipe for stuffed cabbage leaves: http://piglettedc.tumblr.com/post/122717650121/polish-stuffed-cabbage-leaves-galumpki-recipe However, we had to modify the recipe due to availability of ingredients. First, we used 10-11 rainbow Swiss chard leaves (2 bunches), with stems removed. We gently parboiled the leaves in slightly salted water with 1 tsp white vinegar (to preserve the bright colors), and… Continue reading Stuffed Swiss chard leaves
Cooking Adventures 