We followed this recipe: https://www.kawalingpinoy.com/korean-ground-beef/ Our modifications: first, for health reasons, we used minced chicken instead of minced beef; because the chicken emitted a lot of liquid, we removed all possible liquid (about ¼ cup) before adding the marinade. Second, to reduce sodium, we doubled the amount of protein, garlic, and ginger (to 2 lb)… Continue reading Sautéed minced chicken with Korean flavors
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Ginger garlic baked salmon
We tried this recipe: http://rasamalaysia.com/ginger-garlic-baked-salmon/2/ Our modifications: first, we reduced the soy sauce from 1 ½ Tbsp to 1 Tbsp and did not add salt to the marinade. Second, rather than using a baking sheet, we placed our salmon filet pieces in a Le Creuset stoneware casserole dish that we lightly sprayed with oil. We… Continue reading Ginger garlic baked salmon
Chinese-style minced chicken and water chestnut lettuce wraps
We generally followed this recipe https://shewearsmanyhats.com/chicken-cashew-lettuce-wraps/ but made several modifications: first, for the marinade, we reduced the soy sauce to 1 ½ Tbsp (and that was all of the soy sauce we used for this entire recipe). Second, using a wok, we first sautéed 2 chopped scallions (instead of onions) and 2 minced garlic cloves… Continue reading Chinese-style minced chicken and water chestnut lettuce wraps
Colombian chicken and potato stew, pressure cooker style
We tried this recipe: http://www.seriouseats.com/recipes/2012/05/colombian-chicken-stew-with-potatoes-tomato-onion-recipe.html Our modifications: first, in the pressure cooker bottom, we sautéed 1 onion (sliced along the grain) and 6 large garlic cloves (rough-cut) in 2 tsp olive oil. Second, after placing the skin-in, bone-in chicken pieces in the pot, we added 1 Tbsp Colman’s dry mustard, 1 tsp low-sodium Worcestershire sauce,… Continue reading Colombian chicken and potato stew, pressure cooker style
Simple citrus salad
Peel and section two grapefruit and two navel oranges. Drizzle with honey (about 1 tsp). (Jan. 2018)
Fragrant chicken soup with chickpeas and vegetables
We tried this NYT recipe, which features Middle Eastern-style flavors: https://cooking.nytimes.com/recipes/1017914-fragrant-chicken-soup-with-chickpeas-and-vegetables Our modifications: First, we omitted the turnip based on our pantry; instead, we increased the celery from 2 to 5 stalks and doubled the amount of chickpeas. Second, we increased the chicken broth by 1 cup (to avoid it being a too-thick stew) and… Continue reading Fragrant chicken soup with chickpeas and vegetables
Greek-style white bean and celery stew
We tried this recipe: https://cooking.nytimes.com/recipes/1012634-white-beans-with-celery Our modifications: first, we used no-salt canned cannellini (4 x 13.4 oz quattro-carton), which we rinsed and drained in lieu of soaking and cooking dried white beans. For the bean draining liquid, we used a mix of water and some of the liquid captured while rinsing the beans; we did… Continue reading Greek-style white bean and celery stew
Middle Eastern-style turmeric chile saffron chicken
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014920-chicken-thigh-kebabs-with-turmeric-chile-and-saffron Our modifications: First, we used 4 chicken breast cutlets instead of thighs, and we kept the cutlets intact. We marinated the chicken overnight. Second, we used Korean red pepper powder for the chile. Third, we oven-broiled the chicken. We lined a baking sheet with foil, then placed a baking… Continue reading Middle Eastern-style turmeric chile saffron chicken
Celery-apple salad with lemon dressing
We tried this recipe: http://www.myrecipes.com/recipe/celery-apple-salad The recipe called for 2 cups each honey crisp apple and celery; we estimated this to be 1 large honey crisp apple (1/4” slices with skin on) and 4 stalks celery (cut in 1/2” diagonal slices). We increased the dressing to the juice of one lemon (not just 2 Tbsp)… Continue reading Celery-apple salad with lemon dressing
Lebanese eggplant casserole with ground meat, tomato, and pine nuts
We tried this recipe: https://cooking.nytimes.com/recipes/1017426-eggplant-with-lamb-tomato-and-pine-nuts Our modifications: First, we used ½ lb each minced pork and minced bison in lieu of 1lb minced lamb. To reduce sodium, we used no-salt tomato sauce. Second, because we find cinnamon cloying, we used a combo of ¼ tsp cinnamon and ¼ tsp nutmeg. Third, instead of broiling the… Continue reading Lebanese eggplant casserole with ground meat, tomato, and pine nuts
Cooking Adventures 