We generally followed this Maangchi recipe for rice cake soup, except that we sautéed the beef before adding the water and garlic and reduced the frozen rice cake to 1/3 lb (instead of ½ lb): https://www.maangchi.com/recipe/tteokguk To make this a dumpling soup, we added a dozen frozen homemade dumplings (leftover from a dumpling party) along… Continue reading Korean rice cake and dumpling soup (dduk mandu guk)
Tag: pasta
Minced beef and Chinese chive potstickers (guotie)
We tried this recipe from Andrea Nguyen: https://www.chowhound.com/recipes/meat-and-chinese-chive-pot-stickers-guotie-28050 We made the filling in preparation for our friend’s dumpling party, where we will make dumplings and then steam and/or pan-fry these. (Apr. 2018) Source: Andrea Nguyen, Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More (Ten Speed Press, 2009).
Rotisserie chicken noodle soup, version 2
We tried this recipe: https://www.chowhound.com/recipes/easy-chicken-noodle-soup-from-a-leftover-roasted-chicken-30332 Our modifications: first, we used meat from half a rotisserie and the whole carcass. Second, we supplemented the 12 cups water with 4 cups of no sodium chicken stock. Third, along with the carcass and stock vegetables, we added ¼ bunch each parsley and dill in lieu of thyme. We… Continue reading Rotisserie chicken noodle soup, version 2
How to boil frozen pierogies
This is not a recipe, but a method we learned from the owner of the Polish Market in Vienna, VA: bring a large pot of water to boil. Place the frozen pierogies gently into the pot, one at a time, making sure the water continues to boil vigorously. (Avoid adding so many pierogies that the… Continue reading How to boil frozen pierogies
Quick spaghetti bolognese
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
Rotisserie chicken noodle soup, version 1
This was a great pantry soup based on leftover Peruvian rotisserie chicken. We generally followed this recipe: https://toriavey.com/toris-kitchen/rotisserie-chicken-rice-soup/ Our modifications: first, because we had only half a rotisserie chicken, we used a combination of 8 cups unsalted chicken broth, 4 cups seasoned chicken broth, and 2 cups water instead of 16 cups water. Second, we… Continue reading Rotisserie chicken noodle soup, version 1
Pasta frittata
We tried this Mark Bittman recipe for our leftover cooked pasta: https://cooking.nytimes.com/recipes/6791-pasta-frittata We first preheated the oven to 350. Our modifications: based on our pantry, we used 1 ½ cups leftover cooked rigatoni (which we cut into 1 inch thick diagonal slices), 2 Tbsp bacon (which we cut into matchsticks and browned separately), rendered bacon… Continue reading Pasta frittata
Italian-style lemony pasta with chick peas
Details here: https://cooking.nytimes.com/recipes/1018591-lemony-pasta-with-chickpeas-and-parsley First, we increased the chick peas from 2 cups to two cans (14.5 oz each) chick peas. We rinsed and drained the chick peas, then used 1.5 cups vegetable stock later in the recipe. Second, we used 1 large shallot instead of ½ onion. Third, we used the zest of a whole… Continue reading Italian-style lemony pasta with chick peas
Simple tuna pasta salad
We tried this recipe: https://lexbake.wordpress.com/2012/05/28/tuna-macaroni-salad/ Our modifications: to make this dish lighter, we decreased the pasta from 1 lb to ¾ lb (here, gemelli) and the mayonnaise from 1 cup to ¼ cup. We also used two 5-oz cans (10 oz total) drained tuna. We still used 1 cup green peas (frozen, which we rinsed… Continue reading Simple tuna pasta salad
Burmese glass noodle soup with chicken (kyazan chet)
This is a modified version of kyazan chet from Copeland Marks’ cookbook, The Burmese Kitchen (not available online). First, in separate containers, soak the following dried ingredients in hot water for 10 mins: 2 oz dried cloud ears (dark brown wood ear mushrooms); 2 oz dried lily buds (if unavailable, you can use dried shiitakes);… Continue reading Burmese glass noodle soup with chicken (kyazan chet)
