We tried this recipe from a UK website: https://skinnyspatula.com/moroccan-aubergine-chickpea-tagine/ We made some modifications: first, instead of frying the eggplant, we oven-roasted it at 425 F for 18 mins after cutting into 1 inch chunks, lightly salting, and tossing in 1 Tbsp canola oil (olive oil tends to smoke in our oven). Then we reduced the… Continue reading Moroccan eggplant and chick pea tagine
Tag: soups and stews
Pressure cooker chipotle chicken pozole
We tried this recipe: https://cooking.nytimes.com/recipes/1020110-pressure-cooker-chipotle-chicken-pozole?smid=ck-recipe-iOS-share We used all of the chipotle sauce in the 7 oz can of chile en adobo, but only 2 of the chipotle peppers (we froze the remaining peppers). We substituted half of the skinless, boneless chicken with chicken breast (3 thighs, 2 breasts), but we may reduce the amount of… Continue reading Pressure cooker chipotle chicken pozole
Turkey chili
We tried this NYT recipe: https://cooking.nytimes.com/recipes/7985-turkey-chili?smid=ck-recipe-iOS-share In lieu of a bell pepper, we added 2 small-medium Korean sweet potatoes (skin on, diced). After sauteeing the minced turkey (which we reduced to 1 lb 10 oz), we set the turkey aside and then sauteed the diced sweet potato for about 5 mins before adding the onion,… Continue reading Turkey chili
Middle eastern-style couscous with pinto beans, cauliflower, and bell pepper
We tried this NYT recipe: https://cooking.nytimes.com/recipes/12757-couscous-with-tomatoes-cauliflower-red-peppers-and-olives?smid=ck-recipe-iOS-share Running low on time, we used 14 oz diced tomatoes with juice and used a combo of hot chicken broth (4 cups) and hot water (4 cups). We soaked 2 cups dried pinto beans overnight, then drained them. During step 1, after adding the drained beans, bouquet garni, and… Continue reading Middle eastern-style couscous with pinto beans, cauliflower, and bell pepper
Chicken broth with orzo and beet greens
This was a good use of beet greens that we had leftover from a beet salad for a potluck. We loosely followed this recipe: https://myhalalkitchen.com/summer-greens-soup-orzo-wholesome-chicken-broth/ Our modifications: first, for the greens we used: beet stems and leaves from 3 bundles of beets (about 4 cups total); stem and florets from 1 small broccoli stem; and… Continue reading Chicken broth with orzo and beet greens
Korean beef tofu stew (sogogi doenjang jigae)
We tried this recipe: https://www.koreanbapsang.com/beef-doenjang-jjigae/ Based on our pantry, we omitted zucchini and added enoki mushrooms and baby spinach towards the end. (Nov. 2021)
Filipino chicken soup with bottle gourd and bean thread noodles
This is one of our favorite soups. It comes together quickly and makes a light, flavorful dinner. Details here: https://www.kawalingpinoy.com/sotanghon-at-upo-soup/ We prefer to cut the bottle gourd into 1/2" dice (instead of 1"). Instead of water, we use diluted chicken broth (1 Tbsp Better Than Bouillon dissolved in 4 cups hot water). In terms of… Continue reading Filipino chicken soup with bottle gourd and bean thread noodles
Japanese simmered salmon and daikon (sake daikon)
We tried this recipe: https://www.justonecookbook.com/buri-daikon/ Although the original recipe called for mature yellowtail (buri), the author said skin-on salmon would be an appropriate substitute. This did take many steps, but it was quite simple, clean-tasting, and tasty. We ate it immediately after the 30 min simmering time, but because we doubled the recipe, we will… Continue reading Japanese simmered salmon and daikon (sake daikon)
Rotisserie chicken noodle soup
We made this recipe: https://www.averiecooks.com/easy-30-minute-homemade-chicken-noodle-soup/ Our modifications: first, after removing the rotisserie meat from the bones, we sauteed the bones and skin in 2 tsp unsalted butter in a large Dutch oven for 5 mins on medium heat. We then discarded the skin and bones. We added another tsp butter and 1 tsp olive oil,… Continue reading Rotisserie chicken noodle soup
Korean zucchini and potato stew (kochujang jjigae)
We tried this recipe, using a bone-in pork chop: https://www.koreanbapsang.com/hobak-gochujang-jjigae-korean-spicy/ We liked the use of rice water (2 cups), which added a satiny texture. Our only modification was to add 1 tsp fish sauce at the end for briny balance. This was simple and very tasty. (Oct. 2021) Note: With only 2 cups of liquid,… Continue reading Korean zucchini and potato stew (kochujang jjigae)
Cooking Adventures 