We found this recipe that uses store-bought marinara as a base: https://themodernproper.com/easy-bolognese Our modifications: first, for meat we used 1 lb minced beef and 1 lb minced chicken. We also used 24 oz Rao's marinara sauce. Second, instead of heavy cream, we added 2 Tbsp unsalted butter at the end. Finally, we found the sauce… Continue reading Quick bolognese with store-bought marinara
Tag: pasta
Couscous with dried apricots and toasted slivered almonds
We tried this recipe: https://www.recipetineats.com/couscous/ We omitted oil and lemon juice. (Jan. 2022)
Middle eastern-style couscous with pinto beans, cauliflower, and bell pepper
We tried this NYT recipe: https://cooking.nytimes.com/recipes/12757-couscous-with-tomatoes-cauliflower-red-peppers-and-olives?smid=ck-recipe-iOS-share Running low on time, we used 14 oz diced tomatoes with juice and used a combo of hot chicken broth (4 cups) and hot water (4 cups). We soaked 2 cups dried pinto beans overnight, then drained them. During step 1, after adding the drained beans, bouquet garni, and… Continue reading Middle eastern-style couscous with pinto beans, cauliflower, and bell pepper
Chicken broth with orzo and beet greens
This was a good use of beet greens that we had leftover from a beet salad for a potluck. We loosely followed this recipe: https://myhalalkitchen.com/summer-greens-soup-orzo-wholesome-chicken-broth/ Our modifications: first, for the greens we used: beet stems and leaves from 3 bundles of beets (about 4 cups total); stem and florets from 1 small broccoli stem; and… Continue reading Chicken broth with orzo and beet greens
Penne alla vodka
We tried this recipe: https://cooking.nytimes.com/recipes/1019924-pasta-alla-vodka?smid=ck-recipe-iOS-share. Our modifications: first, we used rigatoni instead of penne and center-cut smoked bacon instead of pancetta. Second, in lieu of ¾ cup heavy cream, we used 1 Tbsp unsalted butter and almost ½ cup unsalted chicken broth. We also added frozen oregano leaves (about 1 Tbsp) to the sauce. Third,… Continue reading Penne alla vodka
Orecchiette with spicy sausage, kale, and cannellini beans
We tried this recipe: https://cooking.nytimes.com/recipes/1020968-pasta-with-spicy-sausage-broccoli-rabe-and-chickpeas?smid=ck-recipe-iOS-share We used kale and cannellini beans in lieu of broccoli rabe and chickpeas. We also used spicy chicken sausage. This was very tasty. (Mar. 2021)
Pasta with simple tomato sauce and kale
We tried this recipe: https://cooking.nytimes.com/recipes/12279-orecchiette-with-tomato-sauce-and-kale?smid=ck-recipe-iOS-share This recipe called for orecchiette, but based on our pantry we used about 11 oz medium shells. We added 1 tsp anchovy paste (which we sauteed in the olive oil) for briny flavor, but this recipe is vegetarian without it. We cut the blanched kale into julienned ribbons. (Mar. 2021)
Rotisserie chicken lemon soup
We loosely followed this recipe: https://www.spendwithpennies.com/greek-lemon-chicken-soup/. Our modifications: first, we used ½ rotisserie chicken, which we separated into meat and bones/skin. We sauteed the bones and skin, then removed them before sauteeing the vegetables. Second, we used 1 cup ditalini instead of orzo. Third, for herbs, we used a bay leaf, ½ tsp dried thyme,… Continue reading Rotisserie chicken lemon soup
Singapore noodles with leftover shredded roast turkey
We followed this recipe: https://thewoksoflife.com/singapore-noodles-mei-fun/ Our modifications: first, for protein we used 1.5 cup handshredded leftover roast turkey breast and 6 freeze-dried medium shrimp (about 1.5 Tbsp). Second, for the noodles we used 5.5 oz pea and mung bean vermicelli noodles (2 small bundles of LongKou brand) instead of rice vermicelli. We soaked the noodles… Continue reading Singapore noodles with leftover shredded roast turkey
Orzo with parmesan and peas
We tried this recipe: https://www.melskitchencafe.com/toasted-orzo-with-peas-and-parmesan/ We reduced the parmesan to ½ cup. We added freshly squeezed juice from ½ lemon. The next time, we will add ¼ cup toasted slivered almonds for texture. (Nov. 2020)
Cooking Adventures 