Details here: https://damndelicious.net/2019/04/15/red-beans-and-rice/Based on our pantry, we used a combo of red kidney beans and pinto beans. We added 2 large frozen jalapeños (seeded and chopped) instead of bell pepper. For the sausage, we used 12 oz of Aidells pork andouille. At the end of cooking, we mashed a bit and drizzled about 2 tsp… Continue reading Red beans and rice
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Chicken adobo with cauliflower, pressure cooker style
We normally make this dish with potato and with traditional stovetop cooking. However, we adapted this for four partially frozen chicken quarters and ½ a head of cauliflower. First, partially defrost 4 chicken quarters by placing them (inside a closed ziplock bag) in a large bowl of room temperature water for an hour on the… Continue reading Chicken adobo with cauliflower, pressure cooker style
Chinese stirfried spinach and garlic
Details here: https://www.thekitchn.com/how-to-stir-fry-spinach-and-other-greens-226712 We used a large nonstick pan, and it turned out well. The sprinkling of salt and sugar made a difference. (May 2021)
Asian-style lime chicken breasts
This recipe calls for a 3:1 ratio of soy sauce to fish sauce. The fresh lime juice and zest are key. Details here: https://cooking.nytimes.com/recipes/1017482-grilled-sesame-lime-chicken-breasts?smid=ck-recipe-iOS-share The marinade is essentially 2 Tbsp soy, 2 tsp fish sauce, 1 Tbsp grated ginger, 3 garlic cloves (grated), 2 limes (zest and juice), and 2 Tbsp vegetable oil. This is… Continue reading Asian-style lime chicken breasts
Cheesy spicy black bean bake
Details here: https://cooking.nytimes.com/recipes/1020705-cheesy-spicy-black-bean-bake?smid=ck-recipe-iOS-share We used a cast-iron pan. To prevent the oven from smoking, we used canola oil instead of olive oil. We also used a mix of Monterey Jack and cheddar. We served this with tortilla chips. (May 2021)
White bean and avocado salad with garlic oil
This was a tasty and quick meal: https://cooking.nytimes.com/recipes/1020146-white-bean-and-avocado-salad-with-garlic-oil?smid=ck-recipe-iOS-share We used fresh lime juice and garnished with fried shallots (in addition to the garlic oil, including the garlic slices). We served it with sliced pain de campagne. (May 2021)
Turkey pumpkin chili
We tried this recipe: https://www.skinnytaste.com/turkey-pumpkin-chili/ We reduced the cayenne and added a bit more broth to reduce viscosity (caused by the pumpkin puree). We also added only a handful of baby spinach. This was tasty. We garnished with cilantro and lime wedges. (May 2021)
Korean wakame seaweed soup with shiitake and minced pork
We made this on the fly: first, soak about ½ oz dried wakame, broken into 1" shards (about 1.5 dry cups) in room temperature water for 30 mins; leave soaked until ready to use. At the same time, soak 7-8 dried shiitakes in hot water for 20-30 mins; drain, trim off and discard stems, and… Continue reading Korean wakame seaweed soup with shiitake and minced pork
Vegetarian chili skillet
We tried this NYT recipe for lunch: https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili?smid=ck-recipe-iOS-share We concur with the recipe author that the pickled onions (and lime pickling liquid) is key. Our modifications: first, we added ½ yellow bell pepper (diced) to the onion. Second, we used 1 tsp chili powder, 1 tsp frozen oregano leaves (about 5 leaves), and ¼ tsp… Continue reading Vegetarian chili skillet
Kedgeree with smoked fish
We tried this Indo-British version, and it was quite tasty. Details here: https://www.carolinescooking.com/kedgeree/ Our modifications: first, we doubled the recipe (except for the cardamom) as follows: 1 1/3 cup basmati rice, 2/3 cup red lentils, 1 tsp turmeric, 1 quart (4 cups) water or unsalted chicken broth; 15 oz smoked fish (see more below), 2-3… Continue reading Kedgeree with smoked fish
Cooking Adventures 