We loosely followed this recipe: https://www.barbarabakes.com/roasted-green-beans/ We made major modifications: first, for the dressing, we combined juice from one lime (about 1.5 Tbsp), 2 tsp vegetable oil, 1 flat tsp whole grain mustard, 1 small finely diced shallot, and some salt and black pepper. We tossed 8 oz trimmed green beans in the dressing, and… Continue reading Roasted green beans with slivered almonds
Tag: side dishes
Lebanese braised string beans with garlic and tomatoes
Details here: https://www.foodandwine.com/recipes/braised-green-beans-tomatoes-and-garlic. We used shallot instead of onion. We also added ½ tsp sugar at the end. This was delicious, but quite spicy. We may halve the cayenne pepper the next time. (Dec. 2020)
Wild rice dressing with celery, nuts, and dried cranberries
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014036-wild-rice-almond-and-mushroom-stuffing?smid=ck-recipe-iOS-share For the dry sherry, we used sherry cooking wine. Our modifications: first, we substituted 8 oz dried cranberries and 8 oz water chestnuts (drained, sliced, and halved) for the cremini mushrooms. Second, we increased the diced celery to 1.5 cups (from 1 cup). Third, we substituted 2/3 cup toasted,… Continue reading Wild rice dressing with celery, nuts, and dried cranberries
Roasted mushrooms with balsamic and soy
Details here: https://cafedelites.com/roasted-mushrooms/ We used ½ lb cremini mushrooms and reduced the ingredients to ¼ of the original recipe. (Dec. 2020)
Chinese carrot and celery salad
We tried this recipe: https://www.vietworldkitchen.com/blog/2012/07/celery-and-carrot-tossed-with-sesame-recipe.html For the Sichuan peppercorns, we used ¼ tsp that we toasted and then ground with a mortar and pestle. At the end, we added ½ tsp of Marukan salad seasoning rice vinegar (yellow label) for brightness. (Dec. 2020) Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Crispy roasted red cabbage
We generally followed this recipe: https://dinnerthendessert.com/crispy-roasted-cabbage-steaks/ Our modifications: first, preheat oven to 425. Second, because we cut the cabbage into quarters, our slices fell apart. But the roasted cabbage was still delicious. (Dec. 2020)
Orzo with parmesan and peas
We tried this recipe: https://www.melskitchencafe.com/toasted-orzo-with-peas-and-parmesan/ We reduced the parmesan to ½ cup. We added freshly squeezed juice from ½ lemon. The next time, we will add ¼ cup toasted slivered almonds for texture. (Nov. 2020)
Open-faced rotisserie chicken sandwich with homemade gravy
This was a good use of ¼ rotisserie chicken (2 skin on, bone-in thighs, the back, and a wing) that we had leftover. We made gravy following this recipe: https://tastesbetterfromscratch.com/chicken-gravy/ Our modifications: Because we did not have any drippings, I browned the bones (with some meat attached) and skin with about 1 Tbsp vegetable oil… Continue reading Open-faced rotisserie chicken sandwich with homemade gravy
Simple garlic bread
We had about half a baguette leftover, so we tried this recipe: https://www.simplyrecipes.com/recipes/garlic_bread/ Based on our pantry, we omitted the parsley and parmesan. (Sept. 2020) Note: If the bread is too soft when you cut it, you can toast it in the oven (350 for 5 mins) or even lightly place in the toaster for… Continue reading Simple garlic bread
Japanese-style vegetable croquettes
This was a good use of 3 cups leftover homemade mashed potatoes. We tried this recipe: https://www.thespruceeats.com/potato-korokke-2031283. Our modifications: for the patties, we folded in 3 cups mashed potatoes, ½ cup frozen sweet peas (rinsed and drained), ½ cup frozen yellow corn kernels (rinsed and drained), and a dash each salt and black pepper. For… Continue reading Japanese-style vegetable croquettes
Cooking Adventures 