We tried this recipe from Mayada Anjari’s The Bread and Salt Between Us, but we added a substantial amount of minced beef, which meant we could omit all but 2 tsp of vegetable oil. First, spray a large capacity (8 quart), wide, and high-walled Dutch oven with some oil, heat the pot on medium-high, then… Continue reading Syrian eggplant, potato, and minced beef stew
Tag: soups and stews
Syrian chicken and potato soup with bulgur
We tried this recipe from Mayada Anjari’s Syrian cookbook, The Bread and Salt Between Us: The Bread and Salt Between Us: Recipes and Stories from a Syrian Refugee’s Kitchen, available here: https://www.amazon.com/dp/1891105639/ref=cm_sw_r_cp_api_bOD8Bb4DRVHEN Here is the original recipe, with notes about our modifications: first, place a 2 lb bone-in, skin on chicken pieces (we used a… Continue reading Syrian chicken and potato soup with bulgur
Trinidadian-style chicken stew
Recipe here: http://caribbeanpot.com/tasty-trinidad-style-stew-chicken-recipe/ We marinated the chicken overnight. For the ¼ hot pepper, ee used one medium frozen jalapeño, cut into ½" penny slides. We were unsuccessful in creating a brown sugar crust, but this dish was quite tasty. We served this with jasmine rice and Jamaican-style kale. (Oct. 2018)
Mexican pozole with smoked turkey
We modified an America’s Test Kitchen recipe for pork pozole to use smoked turkey instead. We used 5 lb smoked turkey, a combo of 4 drumsticks (2 packages) and 2 wings (1 package). Because it is both tough and high in sodium, we prepared it as follows (loosely based on http://horizonsmagazine.com/blog/how-to-heat-up-smoked-turkey-drumsticks/): first, using a large… Continue reading Mexican pozole with smoked turkey
Korean-Chinese fish cake soup over noodles (ool myun), kombu and daikon version
This is a dish from my childhood, with modifications. Place 10 cups in Dutch oven, then add 1 ½ large pieces (three 5-inch squares) of dried kombu and about 30 dried anchovy (myul chee) to a boil, and keep at a rolling boil, uncovered, for about 10 mins. Reduce to a simmer, and flavor as… Continue reading Korean-Chinese fish cake soup over noodles (ool myun), kombu and daikon version
Burmese mixed chicken and noodle (nangyi thoke)
This multi-step recipe is courtesy of my friend Andrea, and it will involve many pots and pans. You will be making the chicken sauce and chicken broth, and boiling noodles. You also will need the following garnishes to serve with the finished dish per person: 2 tsp to 1 Tbsp toasted chickpea flour (besan), a… Continue reading Burmese mixed chicken and noodle (nangyi thoke)
Beef barley mushroom soup
We followed this recipe: https://www.foodnetwork.com/recipes/ina-garten/rich-beef-barley-soup-recipe-2041687 Our modifications: first, we used 1 lb each oxtail and boneless beef roast. Second, we added 8 oz cremini mushrooms (cut into bite-sized pieces - halved, then each half cut into 3-4 pieces) to the carrot and celery mixture. Following the instructions, we cooked the barley separately, then we drained… Continue reading Beef barley mushroom soup
Sri Lankan beef and potato curry
We were inspired by these two Sri Lankan recipes: https://www.geniuskitchen.com/recipe/spicy-beef-curry-331044 and http://www.recipesaresimple.com/south-indian-beef-curry/. First, combine 1 lb boneless beef chuck roast (cut into 1 inch chunks) with: 1 tsp chili powder (not cayenne or paprika), 2 tsp Sri Lankan curry powder (we substituted with Jamaican), ½ tsp turmeric, 1 tsp ground black pepper, 1 tsp salt,… Continue reading Sri Lankan beef and potato curry
Korean potato soup with beef and cellophane noodle (gamja guk)
We tried this recipe: https://www.koreanbapsang.com/gamjaguk-potato-soup/ Our modifications: first, the recipe called for garlic, but didn’t specify the amount; we used 4 minced garlic cloves. Second, we doubled the amount of beef to 8 oz (½ lb) but kept the soup soy sauce to 1 Tbsp. Third, we found the soup a little underseasoned, so we… Continue reading Korean potato soup with beef and cellophane noodle (gamja guk)
Korean slow-cooked chicken soup (dak gomtang), pressure cooker style
We found this recipe on the Facebook group, Instant Pot Korean recipes, and we made some modifications: Ingredients: For soup: 1 medium whole chicken (we used 2 bone-in, skin-on quarters and 2 bone-in, skin on breasts, about 5 lb total), 3 scallions (trimmed but otherwise whole), 1 garlic bulb (about 10-12 cloves, skin removed); and… Continue reading Korean slow-cooked chicken soup (dak gomtang), pressure cooker style
Cooking Adventures 