Details here: https://www.seriouseats.com/2020/08/how-to-dry-char-asparagus.html (Mar. 2021)
Tag: quick meals
Blistered string beans
We tossed this together as an alternative to oven-roasting, with a nod to the Chinese dry-frying technique. Heat a large nonstick pan (without any oil) on medium-high heat, then add a handful of trimmed string beans (they should be bone dry), laying in a single layer. Let sit for a few mins, until the bottom… Continue reading Blistered string beans
Pasta with simple tomato sauce and kale
We tried this recipe: https://cooking.nytimes.com/recipes/12279-orecchiette-with-tomato-sauce-and-kale?smid=ck-recipe-iOS-share This recipe called for orecchiette, but based on our pantry we used about 11 oz medium shells. We added 1 tsp anchovy paste (which we sauteed in the olive oil) for briny flavor, but this recipe is vegetarian without it. We cut the blanched kale into julienned ribbons. (Mar. 2021)
Cauliflower-walnut vegetarian taco meat
We tried this recipe, and it was great: https://pinchofyum.com/cauliflower-walnut-vegetarian-taco-meat We served it with Goya chipotle chiles en adobo as sauce, shredded cheddar cheese, and tortilla chips. (Mar. 2021)
Crispy rice frittata
We tried this recipe for our leftover jasmine rice: https://www.bonappetit.com/story/crispy-rice-frittata Our modifications: first, we added a handful of baby spinach (about 15 leaves), cut into ½" slices. We sauteed the spinach along with the scallions, but the next time we’ll probably sprinkle them into the egg mixture. We also used canola instead of olive oil… Continue reading Crispy rice frittata
Spinach and garlic egg white omelette
We tossed this together on the fly. First, heat a medium-sized (7 inch) nonstick pan and lightly spray with oil. Add 1 minced garlic clove and a handful of julienned fresh baby spinach (about 10 baby spinach leaves), and saute lightly for a minute. Spread the spinach mixture evenly along the pan, then lower heat… Continue reading Spinach and garlic egg white omelette
Korean soybean soup with vegetables
We tried this Maangchi recipe: https://www.maangchi.com/recipe/baechu-doenjang-guk Our modifications: we didn’t have napa cabbage, so we used one Idaho potato and three types of fresh Asian mushrooms (shiitake, bonapi, and enoki) and 1 scallion. We did not need to parboil any vegetables, and the potato already has starch. We combined dried anchovies, soybean paste, one chopped… Continue reading Korean soybean soup with vegetables
Rotisserie chicken lemon soup
We loosely followed this recipe: https://www.spendwithpennies.com/greek-lemon-chicken-soup/. Our modifications: first, we used ½ rotisserie chicken, which we separated into meat and bones/skin. We sauteed the bones and skin, then removed them before sauteeing the vegetables. Second, we used 1 cup ditalini instead of orzo. Third, for herbs, we used a bay leaf, ½ tsp dried thyme,… Continue reading Rotisserie chicken lemon soup
Chinese-style chicken with cashews and water chestnuts
We tried another version of this recipe, but this time we used 2 chicken breasts (instead of minced chicken) and omitted the lettuce cups due to our pantry. We also used 5 chopped scallions in lieu of the onion, reserving 1 Tbsp chopped greens for garnish. Our major modifications: First, we added ½ cup minced… Continue reading Chinese-style chicken with cashews and water chestnuts
Hot curried chicken with potatoes
We followed this recipe with Patak’s hot curry paste: https://www.pataksusa.com/recipe/hot-curried-chicken We made modifications: 1 lb boneless chicken (2 breasts), 2 medium russet potatoes, one medium onion, ½ cup (8 Tbsp) Patak’s hot curry paste, 1 cup canned diced tomatoes, and 2 cups water. At the end of cooking, add a dash of sugar. Serve with… Continue reading Hot curried chicken with potatoes
