Tag: quick meals

Lemon-garlic sour cream dip

I had a craving for French onion dip, but wanted to try a version using fresh ingredients. We tried this recipe, which combines full-fat sour cream with fresh lemon juice and zest, salt, and 1 clove microplaned garlic: https://www.allrecipes.com/3-ingredient-sour-cream-dip-11989936. Despite not having dried onion, it does evoke French onion dip and is very tasty. (June…… Continue reading Lemon-garlic sour cream dip

Simple frozen fruit smoothies

Years ago, my husband loved ordering fruit smoothies from Whole Foods’ kiosks. Those smoothie bars are long gone, but we had a craving this weekend. Taking inspiration from recipes such as this one (https://www.thekitchn.com/pineapple-smoothie-recipe-23761690), we experimented with two flavors: Pineapple smoothie: 1/4 cup Greek vanilla yogurt (we used Siggi’s Icelandic-style), 1.5 Tbsp honey, 1.5 cups…… Continue reading Simple frozen fruit smoothies

Roasted vegetable pasta with Italian flavors

We tried this Feasting at Home recipe, and it was delicious and satisfying: https://www.feastingathome.com/roasted-vegetable-pasta/ For the vegetables, we used 1 large zucchini (1/2” half-moons), 1 large bell pepper, 10 oz grape tomatoes, 8 oz cremini mushrooms (stemmed trimmed and cut into quarters, and for large mushrooms into 1/6), and 1 medium red onion (first halved…… Continue reading Roasted vegetable pasta with Italian flavors

Baked chicken thighs with mustard pan sauce

We tried to recreate a sublime mustard chicken dish my MIL made for us. Here are her instructions: Preheat oven to 350 degrees Arrange 2.5 lb boneless, skinless chicken thighs (about 10) in a baking dish. Sprinkle tops with paprika (we used 1/8 tsp smoked paprika). Melt 8 oz. (1 cup) butter (we used 1/2 cup,…… Continue reading Baked chicken thighs with mustard pan sauce

Quick-cook barley with Middle Eastern flavors

My MIL made the most delicious, delicately spiced barley side dish. We tried to recreate it, except we used quick-cook barley. First, in a medium pot, melt 2 Tbsp unsalted butter on medium-low heat, then add 1/8 tsp ground coriander, 1/8 tsp ground cumin, and 1/16 tsp ground cloves. Second, add 2 cups pearled, quick-cook…… Continue reading Quick-cook barley with Middle Eastern flavors

Korean radish soy bean paste soup (mu doenjang guk)

I had a craving for a homestyle, simple Korean soup, so we tried this recipe: https://kimchimari.com/radish-soup-korean-mu-doenjang-guk/ Our modifications: first, we halved the recipe, using 6 large dried anchovies (cleaned), 5” kombu, and 4 cups water. Second, based on our pantry, we used 1/3 of a large daikon radish (about 1.5 cups) and 1 large chayote…… Continue reading Korean radish soy bean paste soup (mu doenjang guk)

Cinnamon toast

We were intrigued by this NYT recipe for cinnamon toast: https://cooking.nytimes.com/recipes/1022153-cinnamon-toast?unlocked_article_code=1.fVA.0Kl3.SI-lOK3lWUOb&smid=ck-recipe-iOS-share We halved the recipe, using 1.5 Tbsp white sugar, 1/2 tsp standard cinnamon, 1/2 tsp Vietnamese cinnamon, and a pinch of salt. We used about 3 Tbsp unsalted butter total. Our one modification was to sprinkle the second side with the cinnamon-sugar and then…… Continue reading Cinnamon toast

Filipino eggplant adobo

We had two small-medium Italian eggplant and decided to try this recipe: https://cooking.nytimes.com/recipes/1024399-eggplant-adobo?unlocked_article_code=1.e1A.fuJV.bjIhOJxXD2IR&smid=ck-recipe-iOS-share Our modifications: first, instead of frying the diced eggplant, we preheated the oven to 450. We cut the eggplant into 1×2” pieces, tossed in 2 Tbsp canola oil, lightly salted, and spread out along three foil-lined rimmed baking pans. We oven-roasted for…… Continue reading Filipino eggplant adobo