We tried this recipe: https://cooking.nytimes.com/recipes/8024-crispy-chickpeas-with-beef?smid=ck-recipe-iOS-share Our modifications: we used 1 lb minced bison and used two chipotle in adobo sauce. For the 1 cup of chickpea liquid, we followed Maddhur Jaffrey’s recommendation to use canned organic chickpeas. (Oct. 2019)
Tag: quick meals
Eggs poached in marinara sauce and topped with mozzarella
We tried this recipe with leftover marinara sauce: https://www.theironyou.com/2016/05/eggs-poached-in-marinara-sauce.html Our modifications: we started on the stovetop, sprinkled with 2 Tbsp freshly shredded mozzarella, and then moved it to a 375 oven until the eggs were set (5 mins). We browned under a broiler (on high) until the cheese was browned. (Oct. 2019)
Egg-dipped kimbap (kimbap jun)
We had leftover kimbap from H-mart, so we tried this easy recipe: https://chefjulieyoon.com/2011/09/egg-dipped-kimbap/ The egg-dipped kimbap was warm, soft, and tasty. (Oct. 2019)
French dijon vinaigrette
We tried this recipe: https://eatingeuropean.com/french-salad-dressing-recipe/ We added 1 tsp maple syrup, as the recipe suggested. (Oct. 2019)
Chocolate-covered cornflake clusters
After discovering this simple dessert on vacation, we tried making it at home: https://www.foodandwine.com/recipes/chocolate-corn-flakes Our modifications: based on our pantry, we used 3 cups cornflakes and only 10 oz semi-sweet chocolate chips (ideally, we would have used 12 oz). We microwaved the chocolate chips in a medium glass mixing bowl at 30-second intervals, stirring b/w… Continue reading Chocolate-covered cornflake clusters
Oven-roasted baby Yukon potatoes
Preheat oven to 425 and line a baking sheet with foil. Wash and dry off (with a paper towel) 1 lb baby Yukon potatoes, leaving the skin on. Toss lightly with about 1 Tbsp olive oil, and lightly season with salt and black pepper. Place the seasoned potatoes on the foil-lined baking sheet, spreading out… Continue reading Oven-roasted baby Yukon potatoes
Cheesy white bean tomato casserole
We tried this recipe: https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake?smid=ck-recipe-iOS-share Our modifications: first, we sauteed 4 garlic cloves and 2 small diced shallots in a 10-inch cast iron pan. Second, we increased the tomato paste (from 3 oz to 4-5 oz) and added 1 small fresh hothouse tomato (diced). Third, instead of water we added ½ cup chicken broth (but… Continue reading Cheesy white bean tomato casserole
Pasta and rice frittata with Italian flavors
We tried this recipe to use up our leftover cooked penne: https://www.thekitchn.com/pasta-frittata-267636 We used Rao’s marinara sauce. Because we had only 2 cups pasta, we supplemented with 1.5 cups cooked jasmine rice. We also had 2 Tbsp cherry tomatoes, so we added 1 medium hothouse tomato, diced. For the cheese, we used ½ cup shredded… Continue reading Pasta and rice frittata with Italian flavors
Balsamic roasted Brussels sprouts with bacon
We tried this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe-1996813 Our modifications: first, we used 2 slices precooked bacon instead of pancetta. Second, we washed, trimmed, and halved the Brussels sprouts. We carefully dried the brussel sprout halves with paper towels (to maximize browning and minimize steaming) before tossing the bacon and sprout halves with ¼ cup olive… Continue reading Balsamic roasted Brussels sprouts with bacon
Palestinian chick pea and spinach stew (sabenekh bil hummus)
Details here: https://www.saveur.com/palestinian-spinach-and-chickpea-stew-recipe/ We added chicken broth, but this is vegetarian if you use vegetable stock. We used 16 oz frozen chopped spinach and juice from 2 lemons. (Aug. 2019)
Cooking Adventures 