Feeling peckish, we pulled this together based on simple pantry ingredients. The recipe: https://www.papernstitchblog.com/black-bean-quesadillas/ For the onion, we used 1/2 small shallot. To minimize its sharpness, we sautéed the minced shallot in a separate pan (with a little cooking spray) before adding it as a quesadilla filling. We also used thick-cut shredded Cheddar cheese, but…… Continue reading Quick pantry quesadilla
Tag: snacks
Boiled chestnuts
I grew up eating chestnuts, but it’s been years since I have made them at home. We tried this recipe: https://foolproofliving.com/boiled-chestnuts/ (Dec. 2022)
Crispy roasted chick peas
We made this recipe: https://www.thekitchn.com/how-to-make-crispy-roasted-chickpeas-in-the-oven-cooking-lessons-from-the-kitchn-219753 Our modifications: first, we made only half the recipe (14.5 oz canned chickpeas). We rinsed and drained the chickpeas, and then dried them between two layers of cloth hand towels. Second, to prevent our oven from smoking, we used canola oil instead of olive. Third, after lightly tossing in oil… Continue reading Crispy roasted chick peas
Salted honey popcorn and nut crunch
Details here: https://www.realsimple.com/food-recipes/browse-all-recipes/honey-nut-popcorn-recipe Our modifications: first, instead of 1 cup nuts, we used ½ cup raw pecan halves and ½ cup broken salted pretzels. Second, we reduced the honey and butter mixture by ¼ to avoid a cloying flavor, and we used only 1 tsp salt (reduced from 1 Tbsp). (July 2021)
Roasted tamari almonds
We tried this recipe: https://www.foodandspice.com/2016/10/roasted-tamari-almonds.html We reduced the amounts to ¾ cup raw almonds and 1 Tbsp low-sodium tamari. We found 12 mins at 350, stirring midway, was sufficient. (Jan. 2021)
Post-Thanksgiving curry puffs
This was a good use of 1.5 cups shredded leftover roast turkey breast, 1 cup mashed potatoes, and ¼ cup chopped roasted parsnips and carrots, in addition to a small shallot (in lieu of an onion), ¾ cup peas, and 2 Tbsp minced parsley plus 2 Tbsp lemon juice (in lieu of cilantro). We made… Continue reading Post-Thanksgiving curry puffs
Fruit and oat bars with Middle Eastern flavors
We tried this recipe: https://cooking.nytimes.com/recipes/1013145-white-house-fruit-and-oat-bars?smid=ck-recipe-iOS-share We made substantial modifications, including Middle Eastern flavors (pomegranate molasses, dates, and pistachios): first, for the syrup, we combined 6 Tbsp canola oil; ¼ cup each light brown sugar, honey, maple syrup, and pomegranate molasses (for a total of 1 cup sweetener). Second, for the fiber, we used 2 cups… Continue reading Fruit and oat bars with Middle Eastern flavors
Bacon-wrapped dried apricots with sage
Details here: https://www.reluctantgourmet.com/bacon-wrapped-dried-apricots-sage-recipe/ We didn’t have enough sage, so we cut the sage leaves into 2 pieces and then placed one piece of sage on each apricot before wrapping it in 1/3 piece of bacon. We found 375 too low to crisp up the bacon, so we increased to 400. (May 2019) Note: While making… Continue reading Bacon-wrapped dried apricots with sage
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
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
Cooking Adventures 