We tried this mayo-free recipe for the 4th of July: https://www.recipetineats.com/lemon-potato-salad/ Our modifications: first, we used only 1 lb baby Yukons (halved), but still made the full dressing recipe. For the dressing, we used zest from 2 lemons (not just 1). We also used whole grain mustard instead of Dijon, and we added ¼ tsp… Continue reading Potato salad with lemon vinaigrette
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Italian-style pasta salad with roasted eggplant, anchovy, and mint
Details here: https://cooking.nytimes.com/recipes/12862-pasta-salad-with-roasted-eggplant-chile-and-mint?smid=ck-recipe-iOS-share Our modifications: first, to roast the diced eggplant, we increased the temp to 425, but at the 15 min mark, we increased to 450; this is because the eggplant pieces may have been too crowded on two sheets that they started steaming. We roasted for about 30-35 mins until browned and crisp… Continue reading Italian-style pasta salad with roasted eggplant, anchovy, and mint
Summer minestrone soup with zucchini, turnip, and basil
We tried this recipe: https://cooking.nytimes.com/recipes/1016431-summer-minestrone-with-fresh-basil?smid=ck-recipe-iOS-share Our modifications: first, instead of canned cannelini beans, we used 1 ¾ cups homemade presoaked cannelini beans, which are not as fully cooked as the canned version (method here: https://piglettedc.tumblr.com/post/622117884905259008/quick-soaking-cannellini-beans-pressure-cooker). As a result, we added the presoaked cannelini beans earlier, at the same stage as the bouquet garni. Second, instead… Continue reading Summer minestrone soup with zucchini, turnip, and basil
Quick-soaking cannellini beans, pressure-cooker style
We had 1 lb dried Great Northern aka cannellini beans, and we tried this quick-soaking cooking method: https://www.hippressurecooking.com/cannellini-and-mint-bean-salad-lesson-4-quick-soaking-beans/ We found that 1 lb dried yielded 2 1/3 cups dried, so we added ½ tsp salt (down from 2 or more tsp) and 9 1/3 cups water. We made sure not to fill the pressure beyond… Continue reading Quick-soaking cannellini beans, pressure-cooker style
Chicken salad with mustard and lemon flavors (mayo-free)
We tried this recipe to use up some leftover rotisserie chicken: https://www.healthy-delicious.com/chicken-salad-sandwiches-no-mayo/ Our modifications: first, we toasted the pine nuts in the toaster oven at 300 until lightly toasted. Second, for the mustard, we used ½ tsp Dijon and 2 tsp whole grain mustard (instead of just 1 tsp Dijon). We also finely diced the… Continue reading Chicken salad with mustard and lemon flavors (mayo-free)
Simple steak and tomato salad
We had half a serving of carne asada leftover, so we tossed together this simple salad with Mediterranean flavors: first, combine a finely minced shallot (about ¼ cup), 2 minced garlic cloves, 2 Tbsp red wine vinegar, ½ tsp dried Greek thyme, ½ tsp sugar, and a dash each of salt and black pepper. Second,… Continue reading Simple steak and tomato salad
Bacon-wrapped meatloaf
We tried this Pioneer Woman recipe: https://www.foodnetwork.com/recipes/ree-drummond/meatloaf-recipe-2042541 Our modifications: first, to reduce sodium, we omitted the seasoning salt and salt from the meat mixture. We also reduced the parmesan to ¾ cup (from 1 cup), and we used Kraft shredded instead of grated. In lieu of ¼ tsp seasoning salt, we used ¼ tsp homemade… Continue reading Bacon-wrapped meatloaf
Korean pan-fried tofu (goon dubu)
I grew up eating this dish, and it always brings back happy childhood memories. Cut a 16 oz block of tofu in half vertically, and then crosswise into ½" thick slices. Blot each piece with paper towels until bone-dry; this will minimize splattering and help the tofu brown instead of steam. Heat 1 Tbsp vegetable… Continue reading Korean pan-fried tofu (goon dubu)
Roasted vegetable, rice, and cheese frittata
We made a version of frittata based on our pantry: leeks, asparagus, bell pepper, and mushrooms. First, preheat the oven to 425. Take out two rimmed baking sheets. Wash and dry 6 asparagus spears, ½ bell pepper (we prefer any color but green), and 8 oz (about 8-9) cremini mushrooms. Cut the asparagus into 1.5-2"… Continue reading Roasted vegetable, rice, and cheese frittata
Chicken with lemon and olives
We tried this recipe, but halved everything: https://cooking.nytimes.com/recipes/1017258-braised-chicken-with-lemon-and-olives?smid=ck-recipe-iOS-share We found that 4 large thighs nicely in a deep 2-quart glass casserole dish. We used a large regular lemon instead of Meyer, and it was fine. For the 1-hour part of baking, we covered the casserole dish tightly with foil. At the end of baking, we… Continue reading Chicken with lemon and olives
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