Tag: quick meals

Low-key chocolate almond banana dessert

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We threw together this dessert that’s fairly healthy yet tastes decadent. First, lightly toast 2 tsp slivered almonds. Melt 1 Tbsp semi-sweet chocolate chips in a microwave (it took us four 30-second intervals, stirring b/w intervals). Second, Peel and vertically split a firm banana in a wide bowl. Gently spread the melted chocolate on the… Continue reading Low-key chocolate almond banana dessert

Vanilla yogurt fruit bowl with granola

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We felt inspired by a delicious yogurt parfait we had at Coho’s Market & Grill in Rehoboth Beach, DE. First, wash and drain ¼ cup blueberries and 4-5 medium to large strawberries; trim and cut the strawberries into wedges (either quarters or sixths, as appropriate). Peel a medium banana and cut into ½" slices. Separately,… Continue reading Vanilla yogurt fruit bowl with granola

Blueberry ginger jam

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We tried this recipe: https://cooking.nytimes.com/recipes/1012926-blueberry-ginger-jam?smid=ck-recipe-iOS-share Our modifications: first, we reduced the sugar from 1 cup to a mounded ½ cup (not quite 2/3 cup) of homemade citrus-infused sugar (recipe here: https://piglettedc.tumblr.com/post/173869712321/citrus-sugar-we-tried-this-recipe). Second, instead of 1 Tbsp port wine, we used ½ Tbsp bourbon mixed with ½ Tbsp pomegranate molasses. Third, we added not only the… Continue reading Blueberry ginger jam

Chinese stirfried eggplant with minced pork

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We tried this recipe: https://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/ Instead of ¼ cup minced pork, we used ½ lb (approx ½ cup) and doubled the pork marinade (minced ginger and cooking wine) while leaving all other ingredients (including Pixian sauce) in the original proportion. We used Japanese eggplant, and I think that was better than the rounder western option.… Continue reading Chinese stirfried eggplant with minced pork

Korean stirfried root vegetables

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I learned this easy, versatile recipe from a friend many years ago. First, peel about 2 ½ lb root vegetables (here, 2 russet potatoes, 1 Korean sweet potato, and 2 carrots) and cut into ½" thick sticks. Set aside in a bowl. Peel and halve 1 medium onion, and slice along the vertical axis (¼"… Continue reading Korean stirfried root vegetables

Simple breakfast quesadilla with pinto beans

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We tried this recipe: https://cookieandkate.com/simple-breakfast-quesadillas-recipe/ Based on our pantry, we omitted cilantro and pickled jalapeños. We added 1 Tbsp chopped scallions into the egg and pinto bean mixture before scrambling them. For the quesadilla, we used shredded Mexican cheese and added a layer of fresh Spinach leaves. (July 2021)

Mongolian meatballs with roasted eggplant wedges

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We tried this recipe: https://omnivorescookbook.com/easy-mongolian-meatballs/. We used a mix of 50% minced chicken breast and 50% minced pork. For the pepper flakes, we used only ½ tsp Burmese toasted pepper (including seeds). While making these meatballs, we preheated the oven at 425 and roasted eggplant wedges (1 medium eggplant cut into 2x1 wedges, tossed with… Continue reading Mongolian meatballs with roasted eggplant wedges

Roasted Sicilian cauliflower with quick tomato jam and browned bacon crumbles

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We tried this recipe to use up ½ head of cauliflower and 5 ripe hothouse tomatoes. This recipe is vegetarian, but we added some bacon crumble (about ½ oz bacon cut into matchsticks and browned in a frying pan). The original vegetarian recipe is here: https://www.howsweeteats.com/2017/08/roasted-sicilian-cauliflower-quick-tomato-jam/ (June 2021)