Tag: pandemic cooking

Turkey cottage pie

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We tried a lighter approach to cottage pie, replacing the beef and adding more vegetables. Because we had 2 lb minced turkey, we doubled the recipe: https://piglettedc.tumblr.com/post/114585999926/shepherds-pie-heat-oil-in-a-wok-cook-1-chopped Instead of ½ cup peas, we used 1 ½ cups diced vegetables (green beans, carrots, peas, and corn kernels). We also added some additional beef flavor (1 tsp… Continue reading Turkey cottage pie

Korean vegetarian rice cake soup (dduk guk)

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For the Lunar New Year, we tried this recipe: https://seonkyounglongest.com/soup-recipe-vegetarian-rice-cake-soup-recipe-vegetable-korean-food-asian-at-home/ Our modifications: first, we soaked 10 oz of frozen sliced rice cake in water for 30 mins. Second, at the same time we doubled the soup volume to 9 cups of water with an 8" piece of kombu and 6 large dried shiitake mushrooms. When… Continue reading Korean vegetarian rice cake soup (dduk guk)

Turkey taco salad bowl

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For the past few months, we have tried reducing our red meat intake, focusing on lean proteins and plant-heavy recipes. We felt inspired to try this dish. For the filling, we loosely followed this recipe: https://bellalimento.com/2015/02/25/black-bean-turkey-tacos/ Our modifications: first, we used 8 oz finely chopped kale (leaves only) instead of one bell pepper. Second, for… Continue reading Turkey taco salad bowl

Turkish eggplant and chick pea stew (maghmour)

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We tried this recipe: https://web.archive.org/web/20210328032426/https://www.slowburningpassion.com/maghmour-the-moussaka-from-lebanon-that-will-make-you-happy/, but unfortunately the site went down. We have tried our best to reconstruct the basic recipe: First, preheat oven to 425. Cut 1 medium-large eggplant (or 2 small-medium) into 2" dice, toss in enough canola oil to lightly coat the diced eggplant, and spread out in a single layer on… Continue reading Turkish eggplant and chick pea stew (maghmour)

Korean sautéed zucchini (hobak bokkeum)

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We tried this recipe: https://www.koreanbapsang.com/hobak-bokkeum-stir-fried-zucchini/ We didn’t have wet shrimp paste, so instead we finely chopped one small dried shrimp (about ¼ tsp) and added a dash (maybe ½ tsp) fish sauce. After adding 1 Tbsp water, we covered the seasoned zucchini with a lid and let simmer until the zucchini slices were crisp-tender. We… Continue reading Korean sautéed zucchini (hobak bokkeum)

Bean burritos

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We tried the NYT recipe for refried beans again, but with the right ingredients: https://cooking.nytimes.com/recipes/1022532-bean-and-cheese-burritos?smid=ck-recipe-iOS-share For the cheese, we used shredded Cacique Queso Quesadilla cheese. For the filling, we used homemade salsa and added a few dashes of Cholula sauce and juice from 1/3 lime. We found that our burritos browned more quickly than the… Continue reading Bean burritos

Chinese chicken curry

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We made this recipe: https://omnivorescookbook.com/chinese-curry-chicken/ We substituted the bell pepper with broccoli (cut into bite-sized florets), which we parboiled, dropped in ice water, and then drained dry. We sliced the carrot on a ¼" diagonal, and then in half. We sliced the chicken into 1/8" slices against the grain. We didn’t have S&B curry, so… Continue reading Chinese chicken curry