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Filipino sour soup with salmon and daikon, shortcut style

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First, dice 1 large onion (or 1 medium onion plus 1 small shallot) and mince 3 large cloves garlic. Trim 6 oz green beans and cut into bite sized diagonal pieces (about 1.5-2 inches), and set aside. Peel a small daikon (about ½ lb), cut into ¾ inch slices, and set aside. Cut 1 lb… Continue reading Filipino sour soup with salmon and daikon, shortcut style

Sauteed rotisserie chicken with Middle Eastern flavors

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We had about 3 cups of rotisserie chicken leftover (mainly bits of breast, backmeat, 2 thighs, and a wing). Loose instructions: first, remove meat from carcass, handshredding into bite-sized pieces. Second, heat a medium nonstick frying pan on medium and spray with a little vegetable oil. Add the shredded chicken, then add 3 Tbsp slivered… Continue reading Sauteed rotisserie chicken with Middle Eastern flavors

Breakfast barley with toasted nuts and honey

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We loosely followed this recipe for barley cooking instructions: https://www.realsimple.com/food-recipes/browse-all-recipes/barley-breakfast-bowl-mixed-berry-compote Our modifications: first, we halved the recipe to two servings, preparing ½ cup uncooked pearled barley, 1 ½ cups water, and 1/8 tsp salt. Second, instead of fruit compote, for the garnish we used ¼ cup total toasted unsalted pecans, walnuts, almonds, and pumpkin seeds… Continue reading Breakfast barley with toasted nuts and honey

Chinese-style soup with frozen dumplings

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We loosely followed this recipe for broth only: https://omnivorescookbook.com/recipes/wonton-soup/ Our modifications: first, we cut ½ block of five-spice pressed tofu into matchsticks (about ½ cup), and sauteed in 1 tsp oil in a medium Dutch oven until browned. Second, add to the pot: 6 cups chicken broth (4 cups unsalted, 2 cups Better Than Bouillon),… Continue reading Chinese-style soup with frozen dumplings

Chinese carrot and celery salad

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We tried this recipe: https://www.vietworldkitchen.com/blog/2012/07/celery-and-carrot-tossed-with-sesame-recipe.html For the Sichuan peppercorns, we used ¼ tsp that we toasted and then ground with a mortar and pestle. At the end, we added ½ tsp of Marukan salad seasoning rice vinegar (yellow label) for brightness. (Dec. 2020) Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.

Rotisserie chicken matzoh ball soup

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We felt inspired by this shortcut recipe: https://www.whiskedaway.co/blog/2015/10/05/jewish-grandma-approved-matzo-ball-soup Our modifications: first, instead of using matzoh ball mix, we followed Joan Nathan’s recipe for matzoh balls, which is: in a medium mixing bowl, combine 4 eggs with ¼ cup schmaltz (we used olive oil instead), then stir in 1 cup matzoh meal and ½ tsp salt… Continue reading Rotisserie chicken matzoh ball soup

Afghan kidney bean curry

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Details here: https://www.thecuriouschickpea.com/afghan-kidney-bean-curry/. We made slight modifications: first, we toasted the cumin seeds, coriander seeds, and ¼ tsp dried epazote (which we used in lieu of ½ tsp dried mint) in a small pan without oil, and then used a mortar and pestle. Then we heated 2 tsp vegetable oil in a low-walled Dutch oven,… Continue reading Afghan kidney bean curry

Chinese steamed cod fillet with black bean sauce

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This recipe is from Grace Young’s The Wisdom of the Chinese Kitchen, which used a whole sole fish. First, thoroughly rinse 1 lb cod fillet (in lieu of sole) in cold water, pat dry, and sprinkle the front and back ½ tsp (we used ¼ tsp) salt. Peel and julienne a 2" knob of ginger… Continue reading Chinese steamed cod fillet with black bean sauce