We tried this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with minor modifications: first, cut 2 lb boneless, skinless chicken thighs (we used 2 thighs and 2 drumsticks) into bitesized pieces, then marinate for at least 1 hour in 1 ½ Tbsp oyster sauce, 3 ½ Tbsp soy sauce (we reduced to 3 Tbsp),… Continue reading Filipino sautéed garlic chicken with mushrooms (chicken salpicao)
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Filipino chicken tamarind soup (sinampalukang manok)
We followed this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with some modifications. First, we cut 3 lbs chicken quarters (2 chicken quarters and 1 chicken thigh), skin removed. We left the skinned drumsticks intact, and we skinned and deboned the thighs, cutting them into bite-sized pieces. We lightly seasoned with salt, and we… Continue reading Filipino chicken tamarind soup (sinampalukang manok)
Filipino sauteed cellophane noodles with chicken and vegetable (sotanghon guisado)
We followed this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with modifications: first, cut two boneless, skinless chicken breasts into thin strips, mix with 1 tsp soy sauce, cover, and place in fridge. Second, cook 8 oz sweet potato cellophane noodles as directed (until al dente), then drain, rinse with cold water, and set… Continue reading Filipino sauteed cellophane noodles with chicken and vegetable (sotanghon guisado)
Curried yogurt dip
Details here: https://www.weightwatchers.com/us/recipe/curried-yogurt-sauce-and-dip-1/5626a5ef271fc584086c7109 We skipped the cilantro and used nonfat Greek plain yogurt. (Feb. 2020)
Spicy black bean casserole
We tried this easy vegetarian NYT recipe: https://cooking.nytimes.com/recipes/1020705-cheesy-spicy-black-bean-bake?smid=ck-recipe-iOS-share We served this with tortilla chips and baked potato. (Feb. 2020)
Vietnamese-style iced coffee
I figured out a shortcut recipe. It’s not authentic, but it tastes pretty close. Brew 12 oz of your strongest roast coffee (we use either Lavazza Classico or Trader Joe’s Laos Bolaven Plateau). Spoon 2 tsp to 1 Tbsp sweetened condensed milk (we recommend Longevity brand) into a 2-cup measuring cup. Pour the hot coffee… Continue reading Vietnamese-style iced coffee
Cabbage, leek, and potato soup
We tried this NYT recipe: https://cooking.nytimes.com/recipes/12371-cabbage-potato-and-leek-soup?smid=ck-recipe-iOS-share Our modifications: first, instead of trying to caramelize the cabbage in the pot, we followed a tip from a commenter and oven-roasted it. After preheating the oven to 425, we quartered, cored, and julienned the cabbage, then tossed in a little olive oil, with some salt and black pepper.… Continue reading Cabbage, leek, and potato soup
French wholegrain mustard dressing
We tried this recipe, and it was delicious: https://www.bonappetit.com/recipe/wholegrain-mustard-dressing We used white wine vinegar and added a little more agave syrup. We tossed this dressing with some sliced celery and carrot ribbons. (Jan. 2020)
Quick rotisserie chicken and rice soup
We had half a rotisserie chicken leftover (about 2.5 lb), so we tried this quick and easy recipe: https://www.backtothebooknutrition.com/rotisserie-chicken-rice-soup/ Our modifications: first, we added 6 baby skin-on Yukon potatoes, cut into bite-sized pieces (4 pieces per potato) at the same time as the carrots. Second, for the liquid, we used 8 cups chicken stock (half… Continue reading Quick rotisserie chicken and rice soup
Classic egg salad
We tried this recipe: https://addapinch.com/classic-egg-salad-sandwich-recipe/ After peeling and rinsing the boiled eggs, we used an egg slicer, both horizontally and vertically. This was simple and tasty. (Jan. 2020)
Cooking Adventures 