We followed this NYT recipe: https://cooking.nytimes.com/recipes/6609-manicotti-with-cheese-filling-and-bolognese-sauce?smid=ck-recipe-iOS-share As a shortcut, we used 2 ½ cups of premade bolognese sauce (24 oz Rao’s bolognese sauce). To reduce sodium, we used 1 oz finely chopped prosciutto (down from 2 oz). We also used 12 jumbo shells, which we parboiled for 10 mins; the 12 stuffed shells filled a… Continue reading Stuffed shells with bolognese sauce
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Frozen tofu chunks for later use
When defrosted, these will become tofu crumbles - and good vegetarian substitutes for ground pork - in recipes such as vegetarian ma po tofu or vegetarian dan dan noodles. We tried this method by Andrea Nguyen: https://www.thekitchn.com/leftover-tofu-freeze-it-for-later-167830 We used Whole Foods extra firm tofu. After handpressing the 14 oz tofu brick with paper towels, we… Continue reading Frozen tofu chunks for later use
Quinoa spinach breakfast bowl with fried egg
We made this recipe: https://www.wholefoodbellies.com/garlicky-quinoa-and-spinach-brunch-bowl/ At the end of cooking, we found the quinoa-spinach mixture a little flat, so we added 1 tsp apple cider vinegar (white vinegar or white wine vinegar also would work), ¼ tsp sugar, ¼ tsp each coarsely ground Aleppo pepper and black pepper. We also accompanied each serving with a… Continue reading Quinoa spinach breakfast bowl with fried egg
Stracciatella with spinach
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1012899-stracciatella-with-spinach?smid=ck-recipe-iOS-share We left the spinach leaves whole. Prior to adding the spinach to the simmering broth, we added 1/3 cup tiny star pasta (pastina) and let it simmer for a few mins. Then we added the spinach, followed by the egg-parmesan-semolina mixture. We also added ½ tsp crushed red pepper… Continue reading Stracciatella with spinach
Middle eastern lentils and basmati rice with caramelized onions (mujadara)
We followed this recipe from Faye Levy’s Feast from the Mideast, which is also available online here: https://www.latimes.com/archives/la-xpm-1993-03-11-fo-1350-story.html We followed the book recipe, which called for 1 1/3 cup (not 1 cup) dried lentils. We increased the cumin from 1 tsp to 2 tsp. We also set aside only 1/3 of caramelized onion as topping.… Continue reading Middle eastern lentils and basmati rice with caramelized onions (mujadara)
Curried chickpeas with spinach and zucchini
We tried this recipe from Faye Levy’s Feast from the Mideast, an online version can be found here: http://www.eilee.net/recipes/vegetarian/chick_spin.html Although this is a vegetarian recipe, we used 1/3 cup chicken broth instead of chickpea liquid, but we found that was insufficient liquid to help the stew boil. We found the originally quite bland, so we… Continue reading Curried chickpeas with spinach and zucchini
Cinnamon tortilla chips
We tried this recipe for 5 leftover white corn tortillas: https://houseofyumm.com/cinnamon-tortilla-chips/ We served this with vanilla ice cream. (Nov. 2019)
Beef tacos
We seasoned the minced beef with chipotle in adobo. We followed this recipe: https://cookingwithshazia.com/beef-tacos-with-chipotle-peppers-in-adobo/ We garnished with tomato, cilantro, shredded cheddar, and lime wedges. (Nov. 2019)
Chipotle scrambled eggs
We made this recipe on the fly using some leftover canned chipotle in adobo sauce in our freezer. (We defrosted 1 chipotle and some attendant sauce.) We whisked 4 large eggs, 1 Tbsp half and half, and chipotle in adobo sauce (1 chipotle halved to remove seeds, then rough chopped, with about 2 tsp adobo… Continue reading Chipotle scrambled eggs
Hawaiian loco moco
We tried to recreate this local favorite from a recent vacation. We loosely followed this recipe: http://cookingtheglobe.com/loco-moco-recipe/ Our modifications: first, for the meat mixture, we used ½ cup plain breadcrumbs and 1 tsp soy sauce instead of panko and salt, respectively. We also added ½ tsp dry mustard. Second, for the sauce we first sauteed… Continue reading Hawaiian loco moco
Cooking Adventures 