Tag: quick meals

Thai minced chicken with holy basil

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We tried this recipe: https://www.vietworldkitchen.com/blog/2014/07/thai-chicken-with-basil-recipe.html For the Thai dark soy, we used Chinese dark soy plus 1 tsp sugar. We skipped the fresh thai chilies and used half of a fresh cayenne instead. To reduce sodium, we increased the amount of minced chicken from 10 to 16 oz (1 lb) without changing the amount of… Continue reading Thai minced chicken with holy basil

Japanese salmon, shiitake, and vegetable white miso yaki (chan chan yaki)

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Inspired by this Saveur recipe (https://www.saveur.com/salmon-scallion-mushroom-foil-yaki-recipe), we made a foil pouch yaki using 1 lb (16 oz) skinless salmon filet (cut into 2x1" chunks - about 16 pieces), 3.5 oz fresh shiitakes (small whole or large halved, stems removed), 2 carrots (cut along a ½" diagonal penny slice), and 2 scallions (cut into 2-3" straws).… Continue reading Japanese salmon, shiitake, and vegetable white miso yaki (chan chan yaki)

Japanese chicken and radish stew

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We tried this recipe: https://www.cookforyourlife.org/recipes/simmered-chicken-with-daikon-radish/ Our modifications: we used 6 skinless drumsticks, 1 ½ purple topped turnips (peeled and cut into 2x2 cubes), and one bunch red radishes (trimmed and either halved lengthwise or left whole, depending on size). We added some freshly ground black pepper. To nearly cover the chicken and radish, we ended… Continue reading Japanese chicken and radish stew

Mini-frittata with veggie sausage, mushroom, spinach, and cheese

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We loosely followed two recipes: https://cafedelites.com/breakfast-egg-muffins-3-ways/ and https://www.williams-sonoma.com/m/recipe/frittata-sausage-wild-mushrooms-cheddar.html. Here is the recipe: first, preheat oven to 350 and prep the ingredients: chop 2-3 shallots (we used an electric handheld chopper). Roughly chop 6 veggie sausage patties so that they are crumbled (we used a 8 oz package of 6 Morningstar original sausage patties, which we… Continue reading Mini-frittata with veggie sausage, mushroom, spinach, and cheese

Mexican-style wild mushroom quesadillas

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We tried this recipe: https://cooking.nytimes.com/recipes/1016137-wild-mushroom-quesadillas Our modifications: first, we used a mix of yellow oyster (8 oz) and cremini mushrooms (8 oz), which we finely chopped before sautéing (rather than mincing after cooking). Second, for the cheese, we used 6 oz each of freshly grated muenster and fresh mozzarella. Finally, we added a pinch (¼… Continue reading Mexican-style wild mushroom quesadillas

Breaded chicken cutlets with lemon sauce

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We followed Ann Romney’s variation on Parmesan Chicken with lemon sauce (Lemon Chicken) at this link: http://www.ldsliving.com/Romney-Family-Favorites/s/73822 We omitted the parmesan to make the lemon version. Our modifications: first, to reduce sodium, we used unsalted butter and unseasoned breadcrumbs (which we seasoned with a dash each dried thyme, dried onion, dried celery seed, paprika, and… Continue reading Breaded chicken cutlets with lemon sauce

Basic pesto

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We followed this basic pesto recipe, using basil leaves, pine nuts, garlic, and freshly grated Parmesan: https://cooking.nytimes.com/recipes/2653-basic-pesto We served it with a corkscrew pasta called cellentani and some grape tomatoes. To determine proportions, we followed these instructions: https://www.seriouseats.com/2016/02/how-to-cook-and-serve-pesto-sauce-pasta.html (June 2018)