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
Tag: mince
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
Chinese minced chicken and corn soup
We tried this recipe from Omnivore’s Cookbook: http://omnivorescookbook.com/chinese-corn-soup/ We used ½ lb minced turkey instead of chicken and 4 egg whites instead of 3 whole eggs. For the first step, we microplaned the ginger and added a shallot to the scallion whites at the first step. At the end of cooking, we added black pepper… Continue reading Chinese minced chicken and corn soup
Chinese braised daikon with minced chicken
We tried this Omnivore Cookbook recipe: http://omnivorescookbook.com/braised-daikon/ We peeled one large daikon (approx. 2 lb) and cut it into jewel-shaped 2 inch diagonal chunks. As for the optional ingredients, we added Shaoxing vinegar but omitted the five spice. We also microplaned the ginger rather than mincing it. (May 2017) Note: I prefer another version of… Continue reading Chinese braised daikon with minced chicken
Sloppy Joes over roasted sweet potatoes
We tried this SkinnyTaste recipe: http://www.skinnytaste.com/sloppy-joe-baked-sweet-potatoes/ We used minced bison instead of minced beef. (May 2017)
Italian orecchiette with sausage and broccoli raab
We followed this recipe: https://www.google.com/amp/www.foodnetwork.com/recipes/food-network-kitchen/orecchiette-with-broccoli-rabe-and-sausage-recipe.amp Due to our pantry, we used 2/3 lb sausage (uncooked and removed from its casing) and 2 ½ lb raab, which may have thrown off the balance. We tried to balance the flavors by adding the juice from one lemon and mixing ½ tsp anchovy paste into the ¼ cup… Continue reading Italian orecchiette with sausage and broccoli raab
Korean banquet noodles (janchi guksu)
I haven’t had this dish of years but had a sudden craving. We tried this recipe: http://aeriskitchen.com/2012/03/sempio-banquet-guksu/ Our modifications: we used ½ lb minced pork in lieu of 1/3 lb minced beef (and adjusted the seasonings accordingly). Instead of zucchini, we trimmed and cut ¼ lb string beans in half crosswise and lengthwise, blanched them… Continue reading Korean banquet noodles (janchi guksu)
