Images

Crispy salmon skin

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Inspired by Andrea Nguyen’s Viet World Kitchen Facebook post (July 1, 2017), we tried broiling strips of salmon skin. Using skin that remained from the Japanese seasoned salmon flakes (http://piglettedc.tumblr.com/post/157742349226/japanese-seasoned-salmon-flakes-our-salmon), we cut the semi-crisp skin into 3-inch long strips, placed them on a foil-lined baking sheet (skin side down), lightly sprayed the foil and the… Continue reading Crispy salmon skin

Eggplant parmesan casserole

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We tried a variation of the NYT recipe for zucchini parmesan, using 2.5 lb eggplant in lieu of zucchini: https://cooking.nytimes.com/recipes/1017523-zucchini-parmesan?login=emailWe followed our modifications to the original recipe, details here: http://piglettedc.tumblr.com/post/163022801851/zucchini-parmesan-casserole-we-had-an-abundance We found that the eggplant slices took more time to roast, becoming brown on both sides after about 20 mins at 450. As a shortcut,… Continue reading Eggplant parmesan casserole

Chicken and egg hash with Caribbean flavors

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We tried this recipe for our leftover homemade roast jerk chicken and whole roasted sweet potato: http://www.foodandwine.com/recipes/chicken-hash-eggs Our modifications: first, before adding any oil or butter to the pan, we removed the seasoned skin from thigh and breast, cut the skin into bite sized pieces, and sautéed them until crispy, then set aside. The skin… Continue reading Chicken and egg hash with Caribbean flavors

Zucchini parmesan casserole

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We had an abundance of zucchini, so we made this with our pantry ingredients: https://cooking.nytimes.com/recipes/1017523-zucchini-parmesan Our modifications: First, we used one shallot instead of a small onion. Second, in lieu of 2.5 lb fresh tomatoes, we used two 28 oz cans whole peeled canned tomatoes. To save time, we puréed the canned tomatoes before adding… Continue reading Zucchini parmesan casserole

Chilaquiles with chipotle sauce and poached chicken breast

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We followed this recipe: http://www.foodandwine.com/recipes/chipotle-chilaquiles. We had 13 fresh 5-inch diameter white corn tortillas, which we cut into 6 pieces (2" x 1" strips), tossed in olive oil, and then baked single layer on 2 baking sheets at 425 for 10 mins (tossed halfway), based on these instructions: https://blog.williams-sonoma.com/baked-chilaquiles/ We also simmered 1 skinless, boneless… Continue reading Chilaquiles with chipotle sauce and poached chicken breast

Simple tuna pasta salad

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We tried this recipe: https://lexbake.wordpress.com/2012/05/28/tuna-macaroni-salad/ Our modifications: to make this dish lighter, we decreased the pasta from 1 lb to ¾ lb (here, gemelli) and the mayonnaise from 1 cup to ¼ cup. We also used two 5-oz cans (10 oz total) drained tuna. We still used 1 cup green peas (frozen, which we rinsed… Continue reading Simple tuna pasta salad

Chicken, zucchini, and potato soup

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We had an abundance of pipian (aka cousa) squash, so we tried this soup: https://web.archive.org/web/20170709080152/http://myhalalkitchen.com/hearty-chicken-zucchini-soup/ Our modifications: 3 pipian squash in lieu of zucchini; two boneless, skinless chicken breasts with one chicken neck (to add depth to the chicken stock); increased garlic cloves to 8; added 6 oz fresh spinach (not frozen) during the last… Continue reading Chicken, zucchini, and potato soup

Charred lemon chicken piccata

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Details here: http://www.cookinglight.com/recipes/charred-lemon-chicken-piccata. The chicken cutlets took longer to cook than expected, perhaps because they were not thin enough. We served this with oven-roasted cauliflower, which we made except for tahini dressing (we also added some shallots): http://piglettedc.tumblr.com/post/144070024406/armenian-style-roasted-cauliflower-with-tahini (June 2017)