Tag: western

Chef John’s classic, fluffy mashed potatoes

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We love homemade mashed potatoes, and we decided to try this classic recipe: https://www.allrecipes.com/recipe/219077/chef-johns-perfect-mashed-potatoes/. Chef John's video is filled with useful tips. We accidentally did not cut the Russet potatoes only lengthwise, but the dish still turned out well. To make this recipe a little healthier: for 3 large Russet potatoes, we reduced the salt… Continue reading Chef John’s classic, fluffy mashed potatoes

Turkey cottage pie

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We tried a lighter approach to cottage pie, replacing the beef and adding more vegetables. Because we had 2 lb minced turkey, we doubled the recipe: https://piglettedc.tumblr.com/post/114585999926/shepherds-pie-heat-oil-in-a-wok-cook-1-chopped Instead of ½ cup peas, we used 1 ½ cups diced vegetables (green beans, carrots, peas, and corn kernels). We also added some additional beef flavor (1 tsp… Continue reading Turkey cottage pie

Turkey taco salad bowl

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For the past few months, we have tried reducing our red meat intake, focusing on lean proteins and plant-heavy recipes. We felt inspired to try this dish. For the filling, we loosely followed this recipe: https://bellalimento.com/2015/02/25/black-bean-turkey-tacos/ Our modifications: first, we used 8 oz finely chopped kale (leaves only) instead of one bell pepper. Second, for… Continue reading Turkey taco salad bowl

Roasted vegetable, kale, and lentil shepherdess pie

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First, we soaked 1 oz dried porcini in 1.5 cups hot water. We roasted a variety of vegetables (about 8 cups), cut into bite-sized chunks and lightly tossed in canola oil at 425 (or 450, as needed): 3 parsnips, 2 carrots, ½ cauliflower, 1 red bell pepper, and 8 oz mushrooms until caramelized (about 25… Continue reading Roasted vegetable, kale, and lentil shepherdess pie

Chicken thigh and chicken andouille gumbo

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We tried this recipe, and it was very tasty: https://thecafesucrefarine.com/make-ahead-chicken-andouille-gumbo/. In lieu of fire-roasted diced tomatoes, we used no-salt diced tomatoes. To make up for the fire-roasted flavor, we used 2 tsp smoked paprika and only 1 tsp sweet paprika (for 1 Tbsp total paprika). At the end of cooking, we added 2 tsp pomegranate-quince… Continue reading Chicken thigh and chicken andouille gumbo

Turkey chili

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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

Rotisserie chicken noodle soup

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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

Roasted Sicilian cauliflower with quick tomato jam and browned bacon crumbles

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We tried this recipe to use up ½ head of cauliflower and 5 ripe hothouse tomatoes. This recipe is vegetarian, but we added some bacon crumble (about ½ oz bacon cut into matchsticks and browned in a frying pan). The original vegetarian recipe is here: https://www.howsweeteats.com/2017/08/roasted-sicilian-cauliflower-quick-tomato-jam/ (June 2021)