We had simmered an 8" piece of kombu for soup base, so we repurposed the kombu for this simple salad: https://thejapanstore.us/kombu/kombu-salad-recipe/ We modified slightly to reduce the toasted sesame seeds to 1 tsp and also added 1 tsp Korean red pepper flakes. (Apr. 2023)
Tag: quick meals
Egyptian fava beans (ful mudammes), version 2
We made this recipe again, but followed the instructions pretty closely this time: https://www.themediterraneandish.com/foul-mudammas-recipe/#tasty-recipes-33099-jump-target Our minor modifications: First, we halved the recipe. Second, we drained the canned fava bean liquid before placing in our Ultimate Pan and adding 1/4 cup water. The fresh garlic / hot pepper / lemon juice dressing added a brightness to… Continue reading Egyptian fava beans (ful mudammes), version 2
Quick pantry quesadilla
Feeling peckish, we pulled this together based on simple pantry ingredients. The recipe: https://www.papernstitchblog.com/black-bean-quesadillas/ For the onion, we used 1/2 small shallot. To minimize its sharpness, we sautéed the minced shallot in a separate pan (with a little cooking spray) before adding it as a quesadilla filling. We also used thick-cut shredded Cheddar cheese, but…… Continue reading Quick pantry quesadilla
Chinese scallion egg wrap
We tried this quick recipe for lunch, and it was delicious, unique, and satisfying: https://cooking.nytimes.com/recipes/1019522-scallion-egg-wrap?smid=ck-recipe-iOS-share Our modifications: we used 1 Tbsp pickled daikon (Spicy King brand salted spicy radish, Hunan flavor, rinsed thoroughly and patted dry) instead of pickled mustard leaves. This was like an omelette sandwich. (Mar. 2023)
Lemony Greek chicken spinach soup with potato and white beans
We tried this recipe based on our pantry: https://cooking.nytimes.com/recipes/1024015-lemony-greek-chicken-spinach-and-potato-stew?smid=ck-recipe-iOS-share Our modifications: first, instead of 3 large potatoes, we used a combination of 4 baby Yukon potatoes (1" dice) and 13.5 oz can of no-salt white Northern beans (drained and rinsed). Second, we used one bunch of frozen dill (rough chopped) and 1/4 cup lemon juice,… Continue reading Lemony Greek chicken spinach soup with potato and white beans
Korean soybean stew with pork (doenjang jigae)
We made this recipe but substituted a lean pork chop for beef: https://www.maangchi.com/recipe/sogogi-doenjang-jjigae To reduce sodium, we added less than 1/4 cup of soybean paste (doenjang); we subtracted 2 tsp from the total. This was a flavorful and easy meal. (Mar. 2023)
Vietnamese ginger onion chicken broth, pressure cooker style
This simple pressure cooker recipe yields a fragrant broth in about an hour. It's loosely based on the stovetop broth component of this chicken and celery rice recipe by Andrea Nguyen: https://www.vietworldkitchen.com/blog/2015/04/chicken-back-and-celery-rice-recipe-com-ga.html. First, place 3 large (or 4 small) skin-on, bone-in chicken thighs and 1 skinless boneless chicken breast (see Note 2 below) in the… Continue reading Vietnamese ginger onion chicken broth, pressure cooker style
Korean cucumber salad (oi muchim)
As a kid, I remember watching my mom toss together this refreshing cucumber salad as an easy side dish for meals. I hosted a Korean lunch for friends today and decided to make this recipe: https://kimchimari.com/korean-cucumber-salad/ It's surprisingly quick and easy to make. This cucumber salad offers a bright complement to well-seasoned fatty proteins. For… Continue reading Korean cucumber salad (oi muchim)
Kichidi (Indian rice and split mung bean porridge), version 3
There are endless varieties of kichidi. We tried this recipe from Hebbars’ Kitchen: https://hebbarskitchen.com/moong-dal-khichdi-recipe/ It was well-balanced and delicious, but we found that the diced onion was still crunchy (probably due to cooking on low heat, per the instructions). So the next time we will saute the onions on medium heat until translucent. Note: In…… Continue reading Kichidi (Indian rice and split mung bean porridge), version 3
Taiwanese seaweed, tofu, and bean thread noodle salad (inspired by Din Tai Fung)
We had simmered a 9×5″ piece of kombu for broth, and we wanted to repurpose the cooked kombu. Many years ago, we visited Din Tai Fung in Seattle, and I was blown away by their seaweed and bean curd appetizer. So this evening, we tried this recipe based on our pantry: https://whattocooktoday.com/din-tai-fung-seaweed-and-beancurd-salad.html Our modifications: first,…… Continue reading Taiwanese seaweed, tofu, and bean thread noodle salad (inspired by Din Tai Fung)
Cooking Adventures 