We tried this recipe: https://www.cookforyourlife.org/recipes/simmered-chicken-with-daikon-radish/ Our modifications: we used 6 skinless drumsticks, 1 ½ purple topped turnips (peeled and cut into 2x2 cubes), and one bunch red radishes (trimmed and either halved lengthwise or left whole, depending on size). We added some freshly ground black pepper. To nearly cover the chicken and radish, we ended… Continue reading Japanese chicken and radish stew
Tag: soups and stews
Mexican pinto bean stew with fire-roasted tomatoes (frijoles charros)
We tried this recipe: https://www.seriouseats.com/recipes/2016/06/frijoles-charros-mexican-pinto-beans-bacon-recipe.html Our modifications: first, we made fire-roasted tomatoes following this recipe: http://piglettedc.tumblr.com/post/176167609311/fire-roasted-tomatoes-broiler-version-we-tried Second, we used about three ½ inch matchsticks (1 ½ inch width total) of 5 frozen bacon slabs. Finally, to reduce sodium overall, we used homemade fire-roasted tomatoes (instead of canned), no-salt chicken broth, and reduced or omitted most… Continue reading Mexican pinto bean stew with fire-roasted tomatoes (frijoles charros)
Lentil stew with butternut squash and carrot
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1013357-lentil-stew-with-pumpkin-or-sweet-potatoes We used 1 lb butternut squash (the smallest we could find) (see Note below) and 1 carrot instead of ½ lb squash and 2 carrots. We finished the soup (after turning off heat) with juice from half a lemon. We also found this recipe took about 2 hours to… Continue reading Lentil stew with butternut squash and carrot
Pressure cooker classic American beef stew
We tried this recipe: http://www.seriouseats.com/recipes/2016/10/pressure-cooker-beef-stew-recipe.html It was supposed to take less than an hour, but with prep and multiple steps involved, it took over 2 hours and was quite complicated. Our modifications: first, given the diameter of a standard pressure cooker, we recommend cutting the chuck roast steaks into 6 pieces rather than 3 to… Continue reading Pressure cooker classic American beef stew
Pressure cooker classic beef chili
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1019159-pressure-cooker-classic-beef-chili We substantially reduced the chili powder from 2 Tbsp to 2 tsp and used no-salt kidney beans and diced tomatoes. We also used red bell pepper instead of green. This whole recipe took less than 1 hour from prep to serving. We omitted the garnishes. (July 2018)
Leek, turnip, and rice soup
We tried this recipe: https://cooking.nytimes.com/recipes/12179-leek-turnip-and-rice-soup Our modifications: first, we used haiga rice instead of arborio. Second, we garnished with fresh marjoram (instead of fresh parsley) and a light drizzle of olive oil. At the end of cooking, we removed the bay leaf and then used an immersion blender to purée the soup (we left about… Continue reading Leek, turnip, and rice soup
Vietnamese caramelized salmon filets
We followed this recipe but made modifications: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot First, we used 1.5 lb skinless salmon filet, cut into 1x2” pieces. We marinated the salmon pieces as directed in a mixing bowl. Second, we omitted bacon and sautéed 5 sliced garlic cloves and 2 large shallots (sliced 1/4” thick lengthwise) in 1 Tbsp neutral oil in… Continue reading Vietnamese caramelized salmon filets
Korean rice cake and dumpling soup (dduk mandu guk)
We generally followed this Maangchi recipe for rice cake soup, except that we sautéed the beef before adding the water and garlic and reduced the frozen rice cake to 1/3 lb (instead of ½ lb): https://www.maangchi.com/recipe/tteokguk To make this a dumpling soup, we added a dozen frozen homemade dumplings (leftover from a dumpling party) along… Continue reading Korean rice cake and dumpling soup (dduk mandu guk)
Japanese pork meatball and shredded daikon soup (mizoreni)
We tried this recipe: https://web.archive.org/web/20160222075731/http://www.dreamsofdashi.com/mizoreni-pork-meatball-and-daikon-soup/ Our modifications: first, we increased the dashi broth from 4 to 6 cups. We made dashi using this recipe: https://www.epicurious.com/recipes/food/views/dashi-japanese-sea-stock-103413 Second, we used a combination of 3 Chinese chives and 1 scallion in lieu of 4 minced scallions. Third, based on our pantry, we used thick Korean sweet potato cellophane… Continue reading Japanese pork meatball and shredded daikon soup (mizoreni)
Rotisserie chicken noodle soup, version 2
We tried this recipe: https://www.chowhound.com/recipes/easy-chicken-noodle-soup-from-a-leftover-roasted-chicken-30332 Our modifications: first, we used meat from half a rotisserie and the whole carcass. Second, we supplemented the 12 cups water with 4 cups of no sodium chicken stock. Third, along with the carcass and stock vegetables, we added ¼ bunch each parsley and dill in lieu of thyme. We… Continue reading Rotisserie chicken noodle soup, version 2
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