We tried this Depression-era recipe for beef and rice meatballs with Italian flavors: https://www.foodnetwork.com/recipes/food-network-kitchen/porcupine-meatballs-8547276 We didn’t have Italian seasoning, so we used a mixture of minced fresh herbs: 1 large basil leaf, 2 tsp rosemary (2 small sprigs), 1 Tbsp parsley, 1 tsp thyme (3-4 small sprigs), 1 large minced garlic clove; and two dried… Continue reading Porcupine meatballs
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Dry onion soup mix
We ran out of Lipton’s, so we tried making a version from scratch: https://www.allrecipes.com/recipe/217155/dry-onion-soup-mix/ Our modifications based on our pantry: first, we used Korean beef bouillon powder (Dashida brand) instead of standard beef bouillon powder. Second, we used dried chives in lieu of parsley flakes. (July 2020)
Indian rice pudding (kheer), version 1
We tried this recipe to use up some leftover basmati rice: https://www.vegrecipesofindia.com/leftover-rice-pudding-kheer/ Our modifications: first, we heated 2 ½ cups milk, 3 Tbsp sugar (we used citrus-infused sugar), a dash of salt, and 1 cup cooked basmati (Jyoti brand) on medium-high heat to bring it to a boil. Then we reduced to a medium-low simmer,… Continue reading Indian rice pudding (kheer), version 1
Turkey and potato keema puffs
This is our latest pandemic addiction. We made this filling: https://piglettedc.tumblr.com/post/152921985856/indian-style-curried-minced-turkey-with-potatoes. We froze batches of it in 16 oz containers. We defrost a container and make curry puffs using premade puff pastry. We tried Wewalka brand pastry sheets (13.2 oz), which fills up only one baking sheet and yields 8 puffs. Because the parchment paper… Continue reading Turkey and potato keema puffs
Italian mushroom ragu with pan-seared polenta rounds
We modified a recipe from David Ruggerio’s Little Italy Cookbook. As a shortcut, we used a tube of premade polenta. First, in a 10" straight-walled stainless steel pan, heat 1 Tbsp olive oil on medium heat. Saute 4 shallots (diced) until fragrant, then added 1 lb (16 oz) cremini mushrooms (cut into ½" slices) and… Continue reading Italian mushroom ragu with pan-seared polenta rounds
Sloppy Joes
We tried this Pioneer Woman recipe, which uses beef: https://www.thepioneerwoman.com/food-cooking/recipes/a11699/sloppy-joes/ We finely diced the onion and bell pepper and finely minced the garlic. This was our favorite version to date. (July 2020)
French-style carrot salad
We tried this recipe: https://www.onceuponachef.com/recipes/french-grated-carrot-salad.html Our modifications: first, instead of grating the carrots, we peeled and trimmed four medium-large carrots and then peeled them into ribbons. Second, we halved the dressing recipe. Instead of lemon, we used juice from 1 small lime. We also used 3/4 tsp Maille whole grain mustard as well as 3/4… Continue reading French-style carrot salad
Pasta with breadcrumbs and anchovies, Sicilian style
We tried this simple recipe: https://cooking.nytimes.com/recipes/1006-pasta-with-bread-crumbs-and-anchovies-sicilian-style?smid=ck-recipe-iOS-share Our modifications: first, we used 2 tsp anchovy paste in lieu of fillets. Second, based on our pantry, we cooked ½ lb linguini. Finally, for the toasted breadcrumbs, we used store-bought breadcrumbs and toasted it in olive oil, per tge recipe (July 2020).
Berries with honey-lime dressing
We loosely followed this easy recipe: https://kristineskitchenblog.com/berry-fruit-salad/ For the fruit, we rinsed and drained 6 oz raspberries and 1 dry pint blueberries. For the dressing, we used the juice and zest from one large lime and 1 Tbsp honey. For increased depth of flavor, we added a dash each freshly ground black pepper and a… Continue reading Berries with honey-lime dressing
Lipton onion burgers
We tried this mayo-free version (not the one on Lipton’s label): https://www.food.com/recipe/lipton-onion-burgers-297829 We grilled the burgers on a Foreman Grill. We garnished with tomato and cornichon pickles (halved lengthwise). (July 2020)
Cooking Adventures 