Tag: western

Minced bison and turkey chili

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We tried this recipe: https://cooking.nytimes.com/recipes/7985-turkey-chili We made the following minor modifications: first, we used 1 lb minced bison and 1 1/3 lb minced turkey (a mix of white and dark). Second, we used 2 ½ Tbsp chili powder and 1 ½ tsp smoked chipotle pepper powder. Third, for the canned tomatoes, we substituted half of… Continue reading Minced bison and turkey chili

Cheddar cauliflower casserole

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We tried this recipe: http://www.foodandwine.com/recipes/cauliflower-casserole-with-cheddar Our modifications: first, instead of parboiling the cauliflower florets, we tossed them with a little olive oil and oven-roasted in a baking sheet at 400 for 30 mins (tossing midway). Second, for the sauce, we replaced half (4 oz = ½ dry cup) of sour cream with ½ dry cup… Continue reading Cheddar cauliflower casserole

Fragrant chicken soup with chickpeas and vegetables

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We tried this NYT recipe, which features Middle Eastern-style flavors: https://cooking.nytimes.com/recipes/1017914-fragrant-chicken-soup-with-chickpeas-and-vegetables Our modifications: First, we omitted the turnip based on our pantry; instead, we increased the celery from 2 to 5 stalks and doubled the amount of chickpeas. Second, we increased the chicken broth by 1 cup (to avoid it being a too-thick stew) and… Continue reading Fragrant chicken soup with chickpeas and vegetables

Roasted butternut squash soup with curry condiments

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We followed this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe-1972725 Our modifications: first, we used 5 shallots instead of 2 onions. Second, rather than heat the broth in the pot, we first added the roasted vegetables to the pot and poured in 4 cups room temperature broth; we found 4 cups to be the right amount for soup… Continue reading Roasted butternut squash soup with curry condiments

Chicken, zucchini, and potato soup

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We had an abundance of pipian (aka cousa) squash, so we tried this soup: https://web.archive.org/web/20170709080152/http://myhalalkitchen.com/hearty-chicken-zucchini-soup/ Our modifications: 3 pipian squash in lieu of zucchini; two boneless, skinless chicken breasts with one chicken neck (to add depth to the chicken stock); increased garlic cloves to 8; added 6 oz fresh spinach (not frozen) during the last… Continue reading Chicken, zucchini, and potato soup

Roast chicken with fennel and lemon

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We tried this recipe: http://www.myrecipes.com/recipe/roasted-chicken-with-fennel-lemon We added an extra fennel bulb and a shallot (sliced into ¼ inch slices) to the roasting pan. We also added one head of garlic (cut in half crosswise) to the cavity of the chicken. At first, I was concerned that two cups of liquid (1 cup each white wine… Continue reading Roast chicken with fennel and lemon

Roast chicken coated with lemon-rosemary butter

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We tried this Pioneer Woman recipe: http://thepioneerwoman.com/cooking/roast-chicken/ For the butter mixture, we increased the zest from 2 lemons to 3 lemons. We also reduced the amount of butter by 1 Tbsp. We skipped the foil (for prep) and added 3 Yukon potatoes and 6 small Korean sweet potatoes, skin-on and cut into 3-inch chunks, to… Continue reading Roast chicken coated with lemon-rosemary butter

Baked tilapia in lemon caper butter sauce

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We tried this recipe: http://www.deliciousasitlooks.com/2013/05/lemon-butter-baked-tilapia-with-capers.html?m=1 Our modifications: first, we used caper berries in lieu of capers. Second, we used fresh oregano instead of dry, and we increased the lemon juice to that from one whole lemon. Third, we omitted the salt to offset the briny flavor of the caper berries. Finally, we kept the garlic… Continue reading Baked tilapia in lemon caper butter sauce