We made meatballs generally following this recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-turkey-meatballs-recipe-3381279 Our modifications: instead of 1 lb ground dark turkey plus 1 lb turkey sausage, we used 1 1/3 lb ground veal, pork, and beef (aka meatloaf mix) plus 2/3 lb (2 raw links) Italian chicken sausage (1 link spicy, the other link sweet), removed from their sausage… Continue reading Giada’s meatballs (sort of)
Tag: pasta
Chicken dill soup from scratch, pressure cooker style
I tossed this together based on our pantry: first, place two large bone-in, skin-on chicken breasts (about 2.5 lb) in a large (8 qt) pressure cooker. For aromatics, add 1 large onion (peeled and quartered), 7-8 garlic cloves (peeled and slightly crushed), 3 stalks celery (mainly the leafy tops, cut into 3-inch lengths), 2 carrots… Continue reading Chicken dill soup from scratch, pressure cooker style
Filipino meatball noodle soup (almondigas)
Recipe from Quintessential Filipino Cooking by Liza Agbanlog, although we modified by cooking the noodles separately. First, using a medium bowl, mix 1 lb minced pork with 1 large egg, then fold in 3 Tbsp flour and 1.5 finely chopped scallions (whites and half the green of 2 scallions). Form into 1-inch meatballs and place… Continue reading Filipino meatball noodle soup (almondigas)
Italian pasta, bean, and potato soup
Details here: https://cooking.nytimes.com/recipes/1018484-pasta-and-bean-soup Our minor modifications: first, rather than leaving the potatoes whole, we peeled and cut them into 1.5 inch dice, and we later used a manual potato masher to roughly break up the cooked potato chunks. Second, we used 5 cups unsalted chicken broth and 3 cups water (totaling 8 cups liquid) and… Continue reading Italian pasta, bean, and potato soup
Weeknight beef and turkey ragu
We tried this recipe: https://cooking.nytimes.com/recipes/1013593-turkey-ragu Our modifications: first, in lieu of pancetta, we used 4 slices of precooked bacon, cut into matchsticks. Second, we doubled the recipe, using 1 1/3 minced turkey (which was the size we had) and 1 lb minced beef. We doubled the amount of onion, garlic, celery, and carrot, and minced… Continue reading Weeknight beef and turkey ragu
Tahini noodles
We tried this recipe for an Asian twist on a classic Middle Eastern staple: https://www.thespruceeats.com/tahini-noodles-4584977 We found this yielded too much sauce for ½ lb cooked pasta. We also tweaked the recipe a bit: we added another ½ tsp honey (for a total of 1 ½ tsp) and used juice from ½ lime instead of… Continue reading Tahini noodles
Sichuan-style cellophane noodles with smoked tofu, asparagus, and enoki mushroom
We made substantial modifications to this recipe to make it almost vegetarian (we used chicken stock): https://www.chinasichuanfood.com/ants-climbing-a-tree/ Our modifications: first, we used 300 mg (1 bundle) Korean sweet potato cellophane noodles (dang myun). Because they are thicker than bean thread noodles, we parboiled the cellophane noodle for 4 mins, drained, rinsed in cold water, and… Continue reading Sichuan-style cellophane noodles with smoked tofu, asparagus, and enoki mushroom
Sichuan minced pork with cellophane noodles (ma yi shang shu)
We tried this recipe: https://www.chinasichuanfood.com/ants-climbing-a-tree/. Our modifications: first, based on our pantry, we used Korean sweet potato cellophane noodles (dang myun). Because they are thicker than bean thread noodles, we parboiled the cellophane noodle for 4 mins, drained, rinsed in cold water, and then set aside. Second, we used ½ lb minced pork. Also, to… Continue reading Sichuan minced pork with cellophane noodles (ma yi shang shu)
Chinese beef chow fun
This is my husband’s favorite restaurant dish, so we tried it at home. We followed this recipe: https://omnivorescookbook.com/recipes/beef-chow-fun-with-chinese-broccoli We used a small bundle of Chinese broccoli, which we split into individual stems (about 3 per stalk) and then parboiled for 1 min. For the noodle, we couldn’t find chow fun noodles, so we used ½… Continue reading Chinese beef chow fun
Baked mac and cheese
We tried this recipe from Food Network, which calls for only American cheese rather than creamier cheeses: http://www.foodnetwork.com/recipes/chef-joes-baked-macaroni-and-cheese-recipe-1915004?soc=itksocialshareSMS%7Cios%7Cp Our modifications: first, given the size of the 9x12" casserole dish, the amount of elbow macaroni seemed off. So instead of cooking ½ lb (2 cups) macaroni, we made the full 1 lb box. In retrospect, this… Continue reading Baked mac and cheese
Cooking Adventures 