We had planned to make this recipe as written: https://www.recipetineats.com/lentil-roasted-eggplant-salad/ But when we discovered our eggplant had gone bad and was unusable, we quickly substituted with Korean sweet potatoes and string beans. We recommend not skipping the dressing; it ties together the components really well, creating a balanced dish. This turned out to be particularly… Continue reading Warm lentil salad with roasted Korean sweet potato
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Dry Indian mung bean stew recipe (moong dal)
We recently stocked up on dried split mung beans (moong dal) and were intrigued by this recipe: https://indianambrosia.com/dry-moong-dal-recipe/ This was an easy, healthy, and satisfying meal. Our modifications: first, for the oil we used a combination of ghee (for flavor) and canola. Second, we used 1 medium red onion plus 1 regular shallot for 1.5… Continue reading Dry Indian mung bean stew recipe (moong dal)
Split pea soup with smoked turkey, version 1
On this chilly day, we craved split pea soup but did not want an 8-hour slow cooker project. We tried this SkinnyTaste recipe, which took about 2 hours: https://www.skinnytaste.com/split-peas-soup-with-ham-2-points/ Although we normally prefer yellow pea's mellower flavor, we used split green peas for this recipe. Our modifications: first, we used 2 smoked turkey tails in… Continue reading Split pea soup with smoked turkey, version 1
White beans with rosemary, tomato, and olive oil
This is a delicious and easy dish with Mediterranean flavors: https://cooking.nytimes.com/recipes/1023775-rosemary-white-beans-with-frizzled-onions-and-tomato?smid=ck-recipe-iOS-share Our modifications: first, we increased the onion to one medium and one small, which we sliced along the grain. We cooked the onions in 2 Tbsp olive oil until caramelized, and we set aside 1/3 of them for garnish. Second, we used no-salt canned… Continue reading White beans with rosemary, tomato, and olive oil
South Indian legume and rice dry porridge (pongal)
We wanted to try a new porridge. We tried this recipe, but it turned out not to be soupy at all: https://www.onegreenplanet.org/vegan-recipe/pongal-south-indian-rice-lentil-porridge-vegan/ Its texture is more like the mung bean filling of Korean sweet rice cake (dduk). The flavors are nice, and it is tasty as a drier rice and mung bean dish. This recipe… Continue reading South Indian legume and rice dry porridge (pongal)
Baked Japanese potato croquettes
We had about 24 oz leftover mashed potato and seasoned minced chicken from the torijaga (Japanese chicken and potato stew). We felt inspired to try this recipe: https://www.justonecookbook.com/baked-croquette/ Our modifications: first, we folded in about 1/2 cup frozen peas to the mashed potatoes. Second, instead of mixing the minced meat into the mashed potato, we… Continue reading Baked Japanese potato croquettes
Laurie Colwin’s baked mustard chicken
On our day off, we decided to try a recipe that takes too long for a weeknight meal: https://cooking.nytimes.com/recipes/1016200-laurie-colwins-baked-mustard-chicken?smid=ck-recipe-iOS-share Our modifications: first, we halved the recipe, using 4 skin-on drumsticks and 2 bone-in, skin-on chicken breasts. Second, instead of mincing the garlic, we microplaned it to ensure it would be evenly incorporated into the dijon… Continue reading Laurie Colwin’s baked mustard chicken
Japanese chicken and potato stew (torijaga)
We have started cutting down on red meat, but we still crave old recipes such as nikujaga (a Japanese meat and potato stew featuring thinly sliced or minced beef or pork). We found this recipe for torijaga (chicken and potato stew), which uses chicken thighs cut into bite-sized pieces: https://youtu.be/jA-qNOIJ-LE Our modifications: first, we used… Continue reading Japanese chicken and potato stew (torijaga)
Kichidi (Indian savory rice and legume porridge), version 2 and our favorite recipe
After a few days of heavy, rich meals, we made this masala kichidi recipe to cleanse a bit: https://www.funfoodfrolic.com/masala-khichdi-recipe/ This is our favorite kichidi recipe to date. Our modifications: first, we used 1/2 cup white jasmine rice and 1/4 cup pink masoor dal (i.e., red lentil), soaked in water for 15 mins; and 1/4 cup… Continue reading Kichidi (Indian savory rice and legume porridge), version 2 and our favorite recipe
Korean egg-dipped tilapia
We had about 3/4 lb tilapia filet, so we made this classic Korean recipe for white fish: https://www.thespruceeats.com/korean-fried-fish-2118571 Our modifications: first, we seasoned the flour with 1/2 tsp Korean beef soup stock powder (sogogi dashida). Second, we added 1 Tbsp minced scallion to the egg mixture for flavor and color. (Dec. 2022)
Cooking Adventures 