Tag: quick meals

Kichidi (Indian savory rice and legume porridge), version 2 and our favorite recipe

Format Post format: Image

After a few days of heavy, rich meals, we made this masala kichidi recipe to cleanse a bit: https://www.funfoodfrolic.com/masala-khichdi-recipe/ This is our favorite kichidi recipe to date. Our modifications: first, we used 1/2 cup white jasmine rice and 1/4 cup pink masoor dal (i.e., red lentil), soaked in water for 15 mins; and 1/4 cup… Continue reading Kichidi (Indian savory rice and legume porridge), version 2 and our favorite recipe

Korean spicy fish and radish stew (maeuntang)

We had a lot of daikon, and I suddenly had a craving for this dish. We tried Maangchi’s recipe: https://www.maangchi.com/recipe/maeuntang We followed Maangchi’s guidance to use fresh whole fish. We found two beautiful red snapper, which the fish monger graciously cut into 2-inch pieces (and we kept the head and tail). Our modifications: first, for…… Continue reading Korean spicy fish and radish stew (maeuntang)

Sicilian-style pasta with roasted cauliflower and crispy capers

Format Post format: Image

We tried this recipe with Sicilian flavors, and it was delicious. https://www.foodandwine.com/recipes/pasta-roasted-cauliflower-and-crispy-capers Because its flavor base includes anchovy filets in addition to lemon zest, capers, and pecorino, this recipe is not vegetarian. (Dec. 2022) Note: Instead of 4 anchovy filets, you can use 2 tsp anchovy paste (1/2 tsp paste = 1 filet).

Vietnamese daikon, tofu, and chayote soup (canh bau)

Format Post format: Image

We had daikon, firm tofu, and chayote squash on hand, so we tried this plant-forward recipe: https://web.archive.org/web/20240521065002/https://viceatsworld.com/vietnamese-canh-bau-opo-squash-soup/. Its flavors are surprisingly complex and delicious, and the soup comes together very quickly. It makes a great weeknight meal. Our modifications: first, we often use chayote squash in lieu of opo squash (aka bottle gourd). They are… Continue reading Vietnamese daikon, tofu, and chayote soup (canh bau)

Simple broth for frozen dumplings

This post is more of a shortcut method than an actual recipe. We made a simple lunch from frozen dumplings (purchased from a local dumpling shop). For the broth, we combined 6 cups water, about 1 Tbsp Better Than Bouillon chicken flavor, 1 Tbsp yondu seasoning (Korean vegetarian liquid seasoning), and 1 Tbsp Korean soup…… Continue reading Simple broth for frozen dumplings

Roasted purple sweet potatoes with garlic and rosemary

We had roasted some purple sweet potatoes (recipe here: ) yesterday, and we cut them into 1.5″ penny slices. We had slices from 1 tuber leftover, so we tried this recipe: https://www.runningtothekitchen.com/roasted-purple-sweet-potatoes/ Our modifications: first, we used the roasted sweet potatoes instead of boiling them. Second, we halved the seasoning (melted ghee, rosemary, garlic), which…… Continue reading Roasted purple sweet potatoes with garlic and rosemary

Cucumber dill salad

We recently hosted a brunch featuring heavily seasoned dishes (kedgeree and Jamaican jerk chicken). We wanted a refreshing, minimally seasoned healthy side dish to complement these flavors, so we made this: https://www.simplyrecipes.com/recipes/cucumber_salad/. We used 6 Persian cucumbers (diced, skin on), 2 Tbsp chopped fresh dill, 3 Tbsp Marukan rice vinegar (green label), and a dash…… Continue reading Cucumber dill salad

Swiss chard and chickpea minestrone soup

Format Post format: Image

We had a craving for a plant-forward soup with Swiss chard, and we tried this recipe: https://cooking.nytimes.com/recipes/1013539-swiss-chard-and-chickpea-minestrone?smid=ck-recipe-iOS-share The parmesan rind is essential. For the 1/2 cup of soup pasta, we used ditalini. Our minor modifications: first, we did not de-stem the chard; we love its crunchy texture and tartness. Instead, we used slightly more than… Continue reading Swiss chard and chickpea minestrone soup