Tag: quick meals

Microwaved Korean sweet potatoes

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Our conventional oven conked out, so we baked these in the microwave. Carefully wash the skin, fork-pierce a few times, and then wrap each tuber in a few damp paper towels. Place the wrapped tubers on a large, microwave-proof plate, and microwave on high until tender (about 5 to 5 ½ mins for two small-medium… Continue reading Microwaved Korean sweet potatoes

Persian spiced omelette with caramelized dates

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This is a warm and comforting breakfast that reminded us of sweet matzoh brie and French toast. We tried this recipe, but we doubled the amounts (for two servings) and also added specific measurements where needed: https://www.eater.com/2017/1/28/14421434/recipe-persian-date-omelet Our modifications: first, cut ½ cup pitted Medjool or Persian dates in half, lengthwise. Place the halved dates… Continue reading Persian spiced omelette with caramelized dates

Crispy baked cubed tofu

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We accidentally purchased pre-cut tofu (cubed extra firm tofu in 2" dice), so we tried making it crispy. We followed this recipe generally, except we increased the oven temp to 425: https://www.gimmesomeoven.com/baked-tofu/ Because we planned to use this as a neutral topping for Japanese curry rice, we omitted seasonings and used only cornstarch and olive… Continue reading Crispy baked cubed tofu

Chinese chicken and shiitake mushroom soup

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We tried this recipe: https://www.simplyrecipes.com/recipes/chicken_soup_with_ginger_and_shiitake_mushrooms/ Our modifications: first, instead of chicken thighs, we used ½ chicken, which we carved into standard pieces (breast, thigh, drumstick) and did not cut into the bones. Our inspiration was this recipe: https://www.chinasichuanfood.com/chicken-mushroom-soup/ Second, I guestimated that 1 oz = 12 dried shiitakes, which we soaked in 3 cups boiling… Continue reading Chinese chicken and shiitake mushroom soup

Vietnamese grilled chicken skewers

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We followed a bun recipe from Andrea Nguyen’s Vietnamese Food Any Day cookbook, but we served it with green leaf lettuce, cucumber, spearmint, red cabbage, and jasmine rice instead of thin rice noodles. First, start with 1 ¼ lb boneless, skinless chicken thighs. Using paper towel, pat until bone-dry, trim off fat, and then cut… Continue reading Vietnamese grilled chicken skewers

Filipino sautéed garlic chicken with mushrooms (chicken salpicao)

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We tried this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with minor modifications: first, cut 2 lb boneless, skinless chicken thighs (we used 2 thighs and 2 drumsticks) into bitesized pieces, then marinate for at least 1 hour in 1 ½ Tbsp oyster sauce, 3 ½ Tbsp soy sauce (we reduced to 3 Tbsp),… Continue reading Filipino sautéed garlic chicken with mushrooms (chicken salpicao)

Filipino chicken tamarind soup (sinampalukang manok)

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We followed this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with some modifications. First, we cut 3 lbs chicken quarters (2 chicken quarters and 1 chicken thigh), skin removed. We left the skinned drumsticks intact, and we skinned and deboned the thighs, cutting them into bite-sized pieces. We lightly seasoned with salt, and we… Continue reading Filipino chicken tamarind soup (sinampalukang manok)

Winter vegetable soup

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We tried this NYT recipe: https://cooking.nytimes.com/recipes/1017928-winter-vegetable-soup-with-turnips-carrots-potatoes-and-leeks?smid=ck-recipe-iOS-share Our modifications: first, we added 3 small shallots (cut into ½ inch cross-wise rings) and increased the garlic to 4 cloves. Second, using a low-walled Dutch oven, we sauteed the following ingredients in 2 Tbsp unsalted butter and 1 tsp olive oil: leeks, shallots, garlic, and celery. Third, once… Continue reading Winter vegetable soup