Tag: quick meals

Korean panfried tuna and egg fritters (chamchi jeon)

We routinely have 5-oz cans of no-salt tuna in our pantry. We decided to try this recipe: https://www.maangchi.com/recipe/tuna-pancakes. First, for the onion, we used a small shallot. To ensure the onion/shallot and garlic were finely minced, we used our Braun handheld mixer. Second, it’s important to drain the tuna as thoroughly as possible (we save…… Continue reading Korean panfried tuna and egg fritters (chamchi jeon)

Keema quesadilla

Earlier this week, we made a double batch of keema peas with minced turkey (https://piglettedc.wordpress.com/2018/12/28/indian-minced-bison-with-peas-we-tried-this/). In our pantry, we had 1 large tortilla, about 2 Tbsp Tillamook spicy Mexican shredded cheese, and 1/2 cup leftover keema. We made a generously stuffed quesadilla, loosely following these instructions: https://spicecravings.com/keema-matar-quesadillas-spicy-minced-meat-peas-quesadillas This was an easy and tasty way to…… Continue reading Keema quesadilla

Kimchi fried rice with omelette (omurice)

We threw together this dish on a whim, drawing from multiple sources and utilizing our pantry. First, we made jasmine rice in our rice cooker, enough to yield 3 cups cooked rice. Second, using a large nonstick pan, we heated 2 Tbsp unsalted butter on medium and then added 1.5 cups kimchi (reserving kimchi liquid).…… Continue reading Kimchi fried rice with omelette (omurice)

Japanese chicken meatballs (tsukune)

My husband loves meatballs of all kinds. So we tried this recipe: https://www.vietworldkitchen.com/blog/2019/09/japanese-chicken-meatballs-recipe-tsukune.html As written, the recipe calls for 14 oz ground chicken, but we had 16 oz (1 lb) from the supermarket. We adjusted the recipe by slightly tweaking the other meatball ingredients (e.g., mounded), but we left the sauce amount the same as…… Continue reading Japanese chicken meatballs (tsukune)

Black bean puree with chipotle en adobo

We made this recipe, but with significant modifications: https://vanillaandbean.com/chipotle-black-bean-dip/ Our modifications: first, we omitted the cilantro from the puree, using it only as garnish. Second, instead of pureeing the raw ingredients, we first heated the black beans (no-salt canned, rinsed and drained), garlic, chipotle en adobo, cumin, and a sprinkle of salt (1/4 tsp) in…… Continue reading Black bean puree with chipotle en adobo

Greek-style lemony fish and orzo soup

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We love avgolemono (Greek lemony chicken soup), and we tried this version using cod and orzo: https://cooking.nytimes.com/recipes/1023805-lemony-fish-and-orzo-soup?smid=ck-recipe-iOS-share To our surprise, the recipe didn't call for any dill. We found the soup needed more brightness, so we added more lemon juice at the end (we ended up using one entire medium lemon for the entire recipe).… Continue reading Greek-style lemony fish and orzo soup

Chinese congee with smoked fish and spinach

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We were craving a light, broth based soup with rice, so we tried this recipe: https://www.recipetineats.com/chinese-rice-soup/ This was a quick and easy pantry recipe that yielded surprisingly complex flavors. Our modifications: first, for the protein we used 4 oz Trader Joe's smoked trout (i.e., 1 fillet), which we soaked in water for about 20 mins… Continue reading Chinese congee with smoked fish and spinach

Korean curry by Maangchi

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I grew up eating S&B Japanese curry, but in the past year I learned about Ottogi Korean curry, which is a cut above. We made this recipe while on vacation: https://www.maangchi.com/recipe/curry-rice In this recipe, Maangchi calls for 100 g of Korean curry powder, which is the standard packet size for Ottogi curry powder. We used… Continue reading Korean curry by Maangchi