Details here: https://cooking.nytimes.com/recipes/1018484-pasta-and-bean-soup Our minor modifications: first, rather than leaving the potatoes whole, we peeled and cut them into 1.5 inch dice, and we later used a manual potato masher to roughly break up the cooked potato chunks. Second, we used 5 cups unsalted chicken broth and 3 cups water (totaling 8 cups liquid) and… Continue reading Italian pasta, bean, and potato soup
Tag: quick meals
Hanjan Restaurant’s Korean chicken wings
We had 5 leftover wings (each split into 2 joints, for 10 total pieces), so we felt inspired to try a NYT recipe. Details here: https://cooking.nytimes.com/recipes/1016872-hanjan-chicken-wings Our modifications: first, the marinade proportions are: ¼ cup low sodium soy sauce, 3 Tbsp sake, nearly 1 Tbsp mirin, and 1 Tbsp minced fresh garlic (we kept the… Continue reading Hanjan Restaurant’s Korean chicken wings
Egg white-roasted brussel sprout omelette on buttered toast
This was a good use of 1.5 cups leftover roasted brussel sprouts (http://piglettedc.tumblr.com/post/180053950436/oven-roasted-brussel-sprouts-we-followed-this). Roughly chop the roasted brussel sprouts, then saute them on medium heat for a minute in a little olive oil in a large nonstick pan. Reduce heat to low-medium, then add egg whites from 5 eggs, lightly mixed, pouring evenly over the… Continue reading Egg white-roasted brussel sprout omelette on buttered toast
Slow-roasted salmon in aromatic olive oil
Details here: https://cooking.nytimes.com/recipes/1019789-spicy-slow-roasted-salmon-with-cucumbers-and-feta We skipped the feta and cucumber. (Apr. 2019)
Baked flounder with fresh lemon pepper
Details here: https://www.myrecipes.com/recipe/baked-flounder-with-fresh-lemon-pepper We used 2 lb fluke fillets and found it took 12 mins to fully cook. (Mar. 2019)
Weeknight beef and turkey ragu
We tried this recipe: https://cooking.nytimes.com/recipes/1013593-turkey-ragu Our modifications: first, in lieu of pancetta, we used 4 slices of precooked bacon, cut into matchsticks. Second, we doubled the recipe, using 1 1/3 minced turkey (which was the size we had) and 1 lb minced beef. We doubled the amount of onion, garlic, celery, and carrot, and minced… Continue reading Weeknight beef and turkey ragu
Gong bao chicken with peanuts
We tried this stirfry by Fuschia Dunlop: https://www.splendidtable.org/recipes/gong-bao-chicken-with-peanuts We converted the metric measurements as follows: 3 oz roasted peanuts = 1/3 cup (mounded) and 1.5 cm cubed chicken = ½" cubed. The recipe called for 1 tsp whole Sichuan peppercorns, which we found jarring to bite (similar to star anise). The next time, we will… Continue reading Gong bao chicken with peanuts
Tahini noodles
We tried this recipe for an Asian twist on a classic Middle Eastern staple: https://www.thespruceeats.com/tahini-noodles-4584977 We found this yielded too much sauce for ½ lb cooked pasta. We also tweaked the recipe a bit: we added another ½ tsp honey (for a total of 1 ½ tsp) and used juice from ½ lime instead of… Continue reading Tahini noodles
Chinese smoked tofu with celery and roasted peanuts
We tried this recipe from Fuschia Dunlop: https://www.vegkitchen.com/smoked-tofu-with-celery-and-peanuts/ Our modifications: first, we increased the amounts to 5 oz smoked tofu, 4 celery stalks, and ¼ cup (about 2 oz) peanuts. To destring the celery stalks, we used a serrated vegetable peeler to scrape off 1/8" of the outer layer of each celery stalk. To roast… Continue reading Chinese smoked tofu with celery and roasted peanuts
Filipino picadillo with potatoes
We tried this recipe, mainly following the “stew” (as opposed to “soup”) version: https://www.kawalingpinoy.com/picadillo-with-potatoes/ Our modifications: first, based on our pantry, we used 1 lb minced bison, even though the stew version calls for 1.5 lb minced beef. We also reduced the fish sauce to 2 tsp (instead of 1 Tbsp, which is 3 tsp).… Continue reading Filipino picadillo with potatoes
