1drneutron
Welcome to the 2022 Kitchen! It is new and empty now. I hope you all will gather here and fill it with food, conversation, recipes. cookbook suggestions, and fun.
2bell7
Here's one of my go-tos, a nice, simple soup recipe that's great for chilly days.
Taco Soup
1 lb. ground beef or turkey
1 T. olive oil
1 c. diced onion
1 clove garlic, minced
28 ou. can diced tomatoes
15 ou. can tomato sauce
15 ou. can black beans
8 3/4 ou. can corn
2 T. (1 pkg) taco seasoning mix
Brown ground meat in oil. Add garlic and onion; cook about 5 minutes until onions are soft. Add remaining ingredients, juice and all. Simmer for 30 minutes. Serve topped with crushed taco shells or Tortilla chips, sour cream and cheese.
It's really easily to mix and match elements to make the soup with whatever you have on hand - I've substituted shredded chicken for the ground meat or white beans for the black. It makes a good amount for leftovers and freezes well, too.
Taco Soup
1 lb. ground beef or turkey
1 T. olive oil
1 c. diced onion
1 clove garlic, minced
28 ou. can diced tomatoes
15 ou. can tomato sauce
15 ou. can black beans
8 3/4 ou. can corn
2 T. (1 pkg) taco seasoning mix
Brown ground meat in oil. Add garlic and onion; cook about 5 minutes until onions are soft. Add remaining ingredients, juice and all. Simmer for 30 minutes. Serve topped with crushed taco shells or Tortilla chips, sour cream and cheese.
It's really easily to mix and match elements to make the soup with whatever you have on hand - I've substituted shredded chicken for the ground meat or white beans for the black. It makes a good amount for leftovers and freezes well, too.
4foggidawn
>2 bell7: Yum! I'll have to make some of that soon -- I think I have everything but the meat on hand.
5bell7
>3 klobrien2: and >4 foggidawn: excellent, hope you both enjoy it! I got it from one of my library patrons who comes in and makes photocopies of recipes - she always makes an extra for the staff :)
Here's another soup recipe, this one new-to-me, and I'm not sure I'd repeat it but it was fun to try:
Cauliflower Kale Soup
3 T. olive oil
2 medium potatoes, diced
1 medium yellow onion, diced
2 cloves garlic
3 T. fresh rosemary, finely chopped
1 large caulifllower, chopped
2 jarred roasted red peppers drained
6 c. chicken broth
1 bunch kale, stemmed and torn
In a large pot, heat the olive oil over medium-high heat. Add potatoes, onions, garlic, and rosemary. Season with salt and pepper.
Cook, stirring frequently, until potatoes soften and onions are translucent, about 8-9 minutes. Add cauliflower and cook for additional 5-6 minutes until tender.
Stir in chicken broth and peppers, cover and bring to boil. Reduce heat and simmer 5 minutes. Add kale and simmer additional 5 minutes, until kale is wilted and cooked.
Remove from heat and serve immediately.
Here's another soup recipe, this one new-to-me, and I'm not sure I'd repeat it but it was fun to try:
Cauliflower Kale Soup
3 T. olive oil
2 medium potatoes, diced
1 medium yellow onion, diced
2 cloves garlic
3 T. fresh rosemary, finely chopped
1 large caulifllower, chopped
2 jarred roasted red peppers drained
6 c. chicken broth
1 bunch kale, stemmed and torn
In a large pot, heat the olive oil over medium-high heat. Add potatoes, onions, garlic, and rosemary. Season with salt and pepper.
Cook, stirring frequently, until potatoes soften and onions are translucent, about 8-9 minutes. Add cauliflower and cook for additional 5-6 minutes until tender.
Stir in chicken broth and peppers, cover and bring to boil. Reduce heat and simmer 5 minutes. Add kale and simmer additional 5 minutes, until kale is wilted and cooked.
Remove from heat and serve immediately.
6alcottacre
>5 bell7: Thanks for posting that recipe, Mary. It is an easy enough sub for vegetable broth instead of chicken broth.
7NielsenGW
This is one of my newfound favorites sauces this season. I've used it three times in three weeks.
Alla Vodka Sauce
In a large skillet, heat 2 T oil over medium-high heat. Add 1 minced shallot and 1 T chopped sage. Sauté until soft. Add 4 T tomato paste and crushed red pepper flakes to taste. Stir to incorporate. Add 1/4 c vodka. Whisk in for 2 minutes. Add 1/2 c water, 1/2 c pesto, and 3/4 c heavy cream. Whisk to incorporate and bring to a simmer. Thicken. Add 1/3 c grated Parmigiano and 1/4 c chopped basil. Simmer until desired thickness.
Note: you can use store-bought pesto or make your own. Pine nuts were getting ridiculous near me, so I went with premade.
Alla Vodka Sauce
In a large skillet, heat 2 T oil over medium-high heat. Add 1 minced shallot and 1 T chopped sage. Sauté until soft. Add 4 T tomato paste and crushed red pepper flakes to taste. Stir to incorporate. Add 1/4 c vodka. Whisk in for 2 minutes. Add 1/2 c water, 1/2 c pesto, and 3/4 c heavy cream. Whisk to incorporate and bring to a simmer. Thicken. Add 1/3 c grated Parmigiano and 1/4 c chopped basil. Simmer until desired thickness.
Note: you can use store-bought pesto or make your own. Pine nuts were getting ridiculous near me, so I went with premade.
8SqueakyChu
I just finished reading the narrative portion of the book KosherSoul by Michael W. Twitty. I'm now eager to try out some of the recipes which are a fusion of Black and Jewish cooking. This recipe was like a combo of sweet potato pudding and kugel. I thought it would taste like a vegetable, but it came out tasting like a cake! My husband and I had it for dessert tonight. :D This recipe is one I adapted from the original recipe by Mrs. Mildred Covert.
YAM KUGEL (I now call it Sweet Potato Kugel...or I'll never again be able to find it in my alphabetized recipe file. LOL)
2 cups shredded raw sweet potatoes
3/4 cup margarine, melted
3/4 cup packed brown sugar
1 cup flour
1 tsp baking soda
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup raisins
1/2 cup chopped pecans (optional)
In large bowl, combine sweet potatoes, margarine and sugar; mix well. Combine all dry ingredients; then add to sweet potato mixture, mixing until just moistened. Fold in raisins. Pour into a greased 9x9 pan. Top with pecans. Cover with foil and bake for 1 hour at 350 degrees. Uncover and bake for 10 more minutes.
YAM KUGEL (I now call it Sweet Potato Kugel...or I'll never again be able to find it in my alphabetized recipe file. LOL)
2 cups shredded raw sweet potatoes
3/4 cup margarine, melted
3/4 cup packed brown sugar
1 cup flour
1 tsp baking soda
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup raisins
1/2 cup chopped pecans (optional)
In large bowl, combine sweet potatoes, margarine and sugar; mix well. Combine all dry ingredients; then add to sweet potato mixture, mixing until just moistened. Fold in raisins. Pour into a greased 9x9 pan. Top with pecans. Cover with foil and bake for 1 hour at 350 degrees. Uncover and bake for 10 more minutes.
9foggidawn
>8 SqueakyChu: Sounds delicious! I think a lot of sweet potato dishes straddle the line between side dish and dessert.
10laytonwoman3rd
>8 SqueakyChu: Oh, that sounds so good!
11SqueakyChu
>9 foggidawn: That may be, but this one is *really* a dessert. LOL!
>10 laytonwoman3rd: Try it. Let me know what you think! I love it, but it is not very compatible with a limited calorie or limited sodium diet, but I’m squeezing it in…in small pieces. :)
>10 laytonwoman3rd: Try it. Let me know what you think! I love it, but it is not very compatible with a limited calorie or limited sodium diet, but I’m squeezing it in…in small pieces. :)
12laytonwoman3rd
>11 SqueakyChu: Did you use regular brown raisins, Madeline, or the golden ones? I'm thinking the latter might be good in this.
13SqueakyChu
>12 laytonwoman3rd: I used brown raisins, but use any raisins you want! The original recipe even said, instead of raisins, you may use plumped, dried mango, cut into small pieces. Twitty said, “I support your personalizing any recipe and improvising to bring a dish to the table.” I agree.
14avatiakh
I made a simple creamy chickpea stew the other night that the family really liked.
The recipe is from the NYT but as I'm not a subscriber I found the recipe on a blog. I soaked and cooked my chickpeas as I'm not a fan of the canned ones, used a few spinach leaves instead of the kale/chard and forgot about adding the mint/cilantro at the end.
https://pamelasalzman.com/spiced-chickpea-stew-with-coconut-and-turmeric/
Spiced Chickpea Stew with Coconut and Turmeric
Author: Alison Roman for the NY Times
¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
sea salt and freshly ground black pepper
1 ½ teaspoons ground turmeric
1 teaspoon red pepper flakes
3 cups cooked chickpeas or 2 (15-ounce) cans, drained and rinsed
2 (15-ounce) cans full-fat coconut milk*
2 cups vegetable or chicken stock
1 bunch of organic Swiss chard, kale or collard greens, torn into bite-size pieces
1 cup of fresh mint and/or cilantro leaves, for serving
Heat the oil in a large pot over medium heat. Add garlic, onion and ginger. Season with a big pinch of sea salt and pepper and cook, stirring occasionally until onion is tender and translucent, about 3 to 5 minutes.
Add turmeric, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon further crush the remaining chickpeas slightly to release their starchy insides which will thicken the stew.
Add the coconut milk and stock to the pot, and season with another pinch of salt and pepper (go easy on the salt if your stock is salted.) Bring to a simmer, scraping up any bits that have formed on the bottom of the pot.
Cook, stirring occasionally, until the stew has thickened, 30 to 35 minutes. If after 30 to 35 minutes you want the stew a bit thicker, keep simmering until you've reached your desired consistency.
Stir in the greens and cook until wilted and softened, about 3 to 7 minutes, depending on what you’re using. Taste the stew for salt and pepper before you serve and add more if you think it needs it.
Divide among bowls and serve with desired condiments on the side (yogurt, herbs, pita or lavash.)
I have been using a plastic grater for ginger and it makes grating ginger a joy rather than a chore.
The recipe is from the NYT but as I'm not a subscriber I found the recipe on a blog. I soaked and cooked my chickpeas as I'm not a fan of the canned ones, used a few spinach leaves instead of the kale/chard and forgot about adding the mint/cilantro at the end.
https://pamelasalzman.com/spiced-chickpea-stew-with-coconut-and-turmeric/
Spiced Chickpea Stew with Coconut and Turmeric
Author: Alison Roman for the NY Times
¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
sea salt and freshly ground black pepper
1 ½ teaspoons ground turmeric
1 teaspoon red pepper flakes
3 cups cooked chickpeas or 2 (15-ounce) cans, drained and rinsed
2 (15-ounce) cans full-fat coconut milk*
2 cups vegetable or chicken stock
1 bunch of organic Swiss chard, kale or collard greens, torn into bite-size pieces
1 cup of fresh mint and/or cilantro leaves, for serving
Heat the oil in a large pot over medium heat. Add garlic, onion and ginger. Season with a big pinch of sea salt and pepper and cook, stirring occasionally until onion is tender and translucent, about 3 to 5 minutes.
Add turmeric, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon further crush the remaining chickpeas slightly to release their starchy insides which will thicken the stew.
Add the coconut milk and stock to the pot, and season with another pinch of salt and pepper (go easy on the salt if your stock is salted.) Bring to a simmer, scraping up any bits that have formed on the bottom of the pot.
Cook, stirring occasionally, until the stew has thickened, 30 to 35 minutes. If after 30 to 35 minutes you want the stew a bit thicker, keep simmering until you've reached your desired consistency.
Stir in the greens and cook until wilted and softened, about 3 to 7 minutes, depending on what you’re using. Taste the stew for salt and pepper before you serve and add more if you think it needs it.
Divide among bowls and serve with desired condiments on the side (yogurt, herbs, pita or lavash.)
I have been using a plastic grater for ginger and it makes grating ginger a joy rather than a chore.
15PawsforThought
>14 avatiakh: Oooh, that looks nice - thanks for posting. Do you have a number of intended servings? Looks like a lot, with two cans each of both chickpeas and coconut milk. Does the asterisk by the coconut milk mean anything?
16avatiakh
>15 PawsforThought: 4-6 servings. In the notes she mentions balancing the coconut milk and the stock in favour of more stock. It's a lot of coconut milk but that ends up making the stew quite creamy. I'm annoyed that I left out the mint and cilantro so will be making it again in the near future.
Tonight we had Romanian kebabs which I put together yesterday and left in the fridge to settle all the flavours. These are really tasty, I use double the garlic.
https://www.jocooks.com/recipes/mititei-romanian-street-food/
Tonight we had Romanian kebabs which I put together yesterday and left in the fridge to settle all the flavours. These are really tasty, I use double the garlic.
https://www.jocooks.com/recipes/mititei-romanian-street-food/
17Helenliz
A possibly stupid question for those who cook in cups. How do you measure something that doesn't flow or isn't ground?
After seeing a egg based recipe on Madeline's thread, I ended up down a rabbit hole on the internet of possible egg recipes for lunches. I found one for a Persian baked herb omelette. It wanted 2 cups of cilantro.
So I bought the necessary ingredients. Only my parsley & coriander came as a bunch, leaves still on stalks. How do you measure something in cups that doesn't want to fill a cup? Do you chop it up a bit, or squish it down? Both of which could easily vary the amount you add to the recipe.
It was quite nice - maybe overdid the herbs a touch and I need to find a different shape dish to cook it in. But one to consider again for the lunch time rotation.
After seeing a egg based recipe on Madeline's thread, I ended up down a rabbit hole on the internet of possible egg recipes for lunches. I found one for a Persian baked herb omelette. It wanted 2 cups of cilantro.
So I bought the necessary ingredients. Only my parsley & coriander came as a bunch, leaves still on stalks. How do you measure something in cups that doesn't want to fill a cup? Do you chop it up a bit, or squish it down? Both of which could easily vary the amount you add to the recipe.
It was quite nice - maybe overdid the herbs a touch and I need to find a different shape dish to cook it in. But one to consider again for the lunch time rotation.
18SqueakyChu
>17 Helenliz: Easy. I use a kitchen scale which measures in both ounces and grams. Then I google the weight of a cup of whatever.
With parsley or cilantro, I chop it up and just eyeball it. A few leaves more or less in a cup of either is not going to make much difference. If I do measure it, I chop it up, put it in the measuring cup and bang the cup a few times on the counter to settle the leaves but not to squish them.
With parsley or cilantro, I chop it up and just eyeball it. A few leaves more or less in a cup of either is not going to make much difference. If I do measure it, I chop it up, put it in the measuring cup and bang the cup a few times on the counter to settle the leaves but not to squish them.
19NielsenGW
>17 Helenliz: Cooking is just jazz for me. I will mostly eyeball an amount of an item like that, or if I'm feeling persnickety that day, I'll chop up a bunch of whatever herb is needed and hand-fill the measuring cup until I get what feels right.
20Helenliz
>18 SqueakyChu:, >19 NielsenGW: ahh, the cooking by eye - that I can do. >:-) It is my default mode once I know a recipe, trying one for the first time I do try and follow it (sort of)
Chop, tap & guestimate works as a method. Thanks.
Chop, tap & guestimate works as a method. Thanks.
21laytonwoman3rd
>17 Helenliz: I had to chuckle at this question, because my daughter is always asking me things like that...and my answer is some variation of "I just eyeball it". It drives her crazy, and has become a family joke. She wants the "scientific" answer, and I don't cook that way.
22SqueakyChu
>21 laytonwoman3rd: Linda, what drove me crazy as a kid was that my mom used to *bake* without using a recipe. That drove me crazy because I learned in high school Home Economics classes that, in baking, you *had to* measure everything *exactly*. My mom ignored me and baked the way she wanted to. I always liked her sweets (especially her pound cake) better than any of her meants and vegetables (which I now realize were great...it was just that I was an especially picky eater).
23Helenliz
>21 laytonwoman3rd: Had is said "a handful" I'd have been fine, it was the fact that it was a measure that made me think I should measure it the first time I tried it.
BTW, I forgot to post the recipe. Found here. Divided by 3.
https://www.themediterraneandish.com/kuku-sabzi-persian-baked-omelet/
BTW, I forgot to post the recipe. Found here. Divided by 3.
https://www.themediterraneandish.com/kuku-sabzi-persian-baked-omelet/
24foggidawn
>22 SqueakyChu: My mom bakes bread without a recipe -- she adds flour until it looks/feels right. I am now to the point where I can do it too, with that bread recipe, but I wouldn't try it with other baking!
25avatiakh
>17 Helenliz: For a cup of parsley or cilantro, I'd remove the stems and put the leaves into a measuring cup and chop them afterwards. Like the others said, with practise you don't need to measure.
The roots & stems of cilantro are great for stirfries etc so it's worth freezing them.
The roots & stems of cilantro are great for stirfries etc so it's worth freezing them.
26Helenliz
>25 avatiakh: I just chopped the stems & leaves together, easier than stripping leaves!
27SqueakyChu
>26 Helenliz: I do the same!
28laytonwoman3rd
>22 SqueakyChu: Baking is definitely different. Reading old recipes for baked goods makes me wonder how anything EVER turned out well. Rough measurements, no temperature control on the heat source, etc. I remember my grandmother sticking her hand into the oven on her wood-burning kitchen stove to see if it was hot enough, moving pans around on the top to control the heat, putting another stick of wood into the firebox from time to time. She made the best fried chicken in the world, and her bread and rolls were amazing. She claimed she couldn't cook on the gas stove my Dad and Uncle installed for her...nothing came out right, except boiling water!
>24 foggidawn: I only approximately measure the flour when I make bread...after 50 years of practice. When it "feels right" is really the only way to assure the texture you want. Variables like room temperature and humidity change the way it works. Yet I don't get along well with pie crust, and my mother said that was instinctive as well. Hers was always great; mine is hit or miss.
>24 foggidawn: I only approximately measure the flour when I make bread...after 50 years of practice. When it "feels right" is really the only way to assure the texture you want. Variables like room temperature and humidity change the way it works. Yet I don't get along well with pie crust, and my mother said that was instinctive as well. Hers was always great; mine is hit or miss.
29foggidawn
>28 laytonwoman3rd: I always measure out my ingredients for pie crust. I've had decent luck with it so far, but I'll admit that I usually just buy the rolled-up ready-made ones from the refrigerator case at the store, as it's easier and I think they taste as good as my homemade ones.
30foggidawn
>2 bell7: I made the taco soup tonight. John’s reaction was, “I really like this stuff.” Then he ate two big bowls of it. (I like it a lot, too.) I’ll be adding that to my recipe book. Thanks again for posting!
31ArlieS
>14 avatiakh: Looks tasty. I want to try this.
32bell7
>14 avatiakh: That sounds delicious! I'm making a note to try it
>30 foggidawn: Oh fantastic - it's one of my regulars, and I love how easy it is to just dump everything in and have it ready.
>30 foggidawn: Oh fantastic - it's one of my regulars, and I love how easy it is to just dump everything in and have it ready.
33torontoc
>8 SqueakyChu: I made the Yam Kugel. I liked the taste but I think that the next time I make it, I will leave it in the oven for 50 minutes -not 60 minutes. I found that the " edges" of the kugel were too chewy.
34SqueakyChu
>33 torontoc: Yay! Glad you enjoyed it, Cyrel!
35avatiakh
>31 ArlieS: >32 bell7: I'll be making it again later this week.
I've made quite a lot of cauliflower rice so have been having to use that up first. Anyone got a good recipe using cauliflower rice?
I've made quite a lot of cauliflower rice so have been having to use that up first. Anyone got a good recipe using cauliflower rice?
36SilverWolf28
>35 avatiakh: This is an amazing taco recipe that uses cauliflower: https://www.brandnewvegan.com/recipes/mexican-food/amazing-cauliflower-tacos.
37avatiakh
>36 SilverWolf28: Thank you. I'll try out the recipe next time. I made more 'fried cauliflower rice' which always is acceptable but have made it too many times recently.
38SqueakyChu
I just posted this challenge on the 75er's decluttering thread, but it seems a good fit here as well.
I have a challenge for those of you who hoard recipes. Go through them TODAY and make the FIRST recipe for which you have all the ingredients. THEN...either permanently save or throw out the recipe...depending on the results. I'm doing that today with a recipe for Rosemary-Corn Muffins. I'd love to hear if you do this as well...and what results you got! :D
This is what I made today, and they turned out great!
Rosemary Corn Muffins
Yield - 12
1 cup all-purpose flour
1 cup coarse yellow cornmeal
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
I tsp. fresh rosemary, chopped (or 1/4 tsp. dried)
1 cup plus 2 Tbsp. fresh corn kernels (divided)
1 cup buttermilk
1 large egg, beaten
1/4 cup vegetable oil
Preheat oven to 375 degrees. Put muffin papers in 12-cup muffin tin. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary and 1 cup corn. In small bowl, combine buttermilk, egg, and oil. Add flour mixture to dry ingredients; mix until just combined. Spoon batter into muffin cups. Top with remaining 2 Tbsp. corn. Bake for 15-20 minutes or until top is browned and a toothpick inserted into center comes out clean. Let cool in tin for 5 minutes.
I have a challenge for those of you who hoard recipes. Go through them TODAY and make the FIRST recipe for which you have all the ingredients. THEN...either permanently save or throw out the recipe...depending on the results. I'm doing that today with a recipe for Rosemary-Corn Muffins. I'd love to hear if you do this as well...and what results you got! :D
This is what I made today, and they turned out great!
Rosemary Corn Muffins
Yield - 12
1 cup all-purpose flour
1 cup coarse yellow cornmeal
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
I tsp. fresh rosemary, chopped (or 1/4 tsp. dried)
1 cup plus 2 Tbsp. fresh corn kernels (divided)
1 cup buttermilk
1 large egg, beaten
1/4 cup vegetable oil
Preheat oven to 375 degrees. Put muffin papers in 12-cup muffin tin. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary and 1 cup corn. In small bowl, combine buttermilk, egg, and oil. Add flour mixture to dry ingredients; mix until just combined. Spoon batter into muffin cups. Top with remaining 2 Tbsp. corn. Bake for 15-20 minutes or until top is browned and a toothpick inserted into center comes out clean. Let cool in tin for 5 minutes.
39jjmcgaffey
Hey, no fair! Now I have another recipe to try...
BTW, do you ever cook by weight? I would really like to know what your "cup" of flour weighs. In various official and really good sources (cookbooks and online), I find variations from 4.25 to 5+ ounces (120-140+ grams) per cup, and that makes a real difference in the texture. Scoop and level? Spoon into the cup? Sift into the cup?
BTW, do you ever cook by weight? I would really like to know what your "cup" of flour weighs. In various official and really good sources (cookbooks and online), I find variations from 4.25 to 5+ ounces (120-140+ grams) per cup, and that makes a real difference in the texture. Scoop and level? Spoon into the cup? Sift into the cup?
40avatiakh
Made this tonight, it's always a hit in our house since I found the recipe last year.
San Francisco-Style Vietnamese Garlic Noodles
1 pound dry spaghetti
4 tablespoons (2 oz) unsalted butter
20 medium garlic cloves minced or smashed in a mortar and pestle
4 teaspoons oyster sauce
2 teaspoons reduced-sodium soy sauce or shoyu
2 teaspoons fish sauce
1 ounce grated Parmesan or Pecorino Romano cheese
Thinly sliced scallions (optional)
In a 12-inch (30-cm) skillet, bring 1 1/2 inches (4 cm) of water to a boil over high heat. Add the pasta, stir a few times to make sure it’s not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package).
While the noodles are cooking, melt the butter in a wok or saucepan over medium heat.
Add the garlic and cook, stirring, until fragrant but not browned, 2 to 3 minutes.
Pour in the oyster sauce, soy sauce, and fish sauce and stir to combine.
Remove from the heat.
TESTER TIP: If you choose to add shrimp, as suggested in the headnote, stir-fry them with the garlic. This may increase the cooking time by a minute or two.
Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. Increase the heat to high, add the cheese to the wok, and stir and toss vigorously until the sauce is creamy and emulsified, about 30 seconds.
(If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more cooking water into it and let it re-emulsify.)
Stir in the scallions, if using, and serve immediately.
https://leitesculinaria.com/416811/recipes-san-francisco-style-vietnamese-garlic...
San Francisco-Style Vietnamese Garlic Noodles
1 pound dry spaghetti
4 tablespoons (2 oz) unsalted butter
20 medium garlic cloves minced or smashed in a mortar and pestle
4 teaspoons oyster sauce
2 teaspoons reduced-sodium soy sauce or shoyu
2 teaspoons fish sauce
1 ounce grated Parmesan or Pecorino Romano cheese
Thinly sliced scallions (optional)
In a 12-inch (30-cm) skillet, bring 1 1/2 inches (4 cm) of water to a boil over high heat. Add the pasta, stir a few times to make sure it’s not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package).
While the noodles are cooking, melt the butter in a wok or saucepan over medium heat.
Add the garlic and cook, stirring, until fragrant but not browned, 2 to 3 minutes.
Pour in the oyster sauce, soy sauce, and fish sauce and stir to combine.
Remove from the heat.
TESTER TIP: If you choose to add shrimp, as suggested in the headnote, stir-fry them with the garlic. This may increase the cooking time by a minute or two.
Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. Increase the heat to high, add the cheese to the wok, and stir and toss vigorously until the sauce is creamy and emulsified, about 30 seconds.
(If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more cooking water into it and let it re-emulsify.)
Stir in the scallions, if using, and serve immediately.
https://leitesculinaria.com/416811/recipes-san-francisco-style-vietnamese-garlic...
41SilverWolf28
>40 avatiakh: That looks really yummy!
42avatiakh
>41 SilverWolf28: It's a lot of garlic and I confess I don't put that much in.
43Whisper1
What a great idea to have a thread dedicated to food and instructions. I'll be back tomorrow to list my favorite cookie recipe. It contains oatmeal, chocolate chips, and walnuts and I made a batch when a new family moves into the neighborhood. The feedback is always positive, and it is a great way to welcome people.
44jjmcgaffey
>40 avatiakh: Yum! I've found a lot of recipes for garlic noodles, and have had several different variations in restaurants, but haven't come close to matching what I like. This one sounds very interesting! I'll have to find some oyster sauce and fish sauce, though.
45Whisper1
>43 Whisper1: Opps, today has come and gone. I will post the cookie recipe tomorrow.
46SilverWolf28
>42 avatiakh: I love garlic so I'll probably put in what the recipe calls for at least the first time.
47avatiakh
>44 jjmcgaffey: I stocked up on noodles during the lockdowns and am now trying to find recipes so I can use them all. Of course this one, despite being Vietnamese, uses spaghetti.
I hope this works for you.
>46 SilverWolf28: I'm also a garlic fan, though seeing 20 cloves of garlic on the chopping board, it's rather a large quantity!
I hope this works for you.
>46 SilverWolf28: I'm also a garlic fan, though seeing 20 cloves of garlic on the chopping board, it's rather a large quantity!
48bell7
Lemony Turkey and White Bean Soup with Winter Greens:
3 T. extra-virgin olive oil, plus more for serving
1 large onion, diced
1 large carrot, diced
1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens, or collards
1 T. tomato paste
3/4 t. ground cumin, plus more to taste
1/4 t. crushed red pepper flakes, plus more to taste
1/2 lb. ground turkey
3 garlic cloves, minced
1 T. finely grated fresh ginger
1 t. kosher salt, plus more to taste
2 (15.5-ounce cans) white beans, drained and rinsed
4 to 6 cups chicken stock, homemade or store-bought
1 c. chopped soft fresh herbs, such as parsley, mint, dill, basil, tarragon, chives, or a combination
Fresh lemon juice, to taste
1. Heat a large pot over medium-high heat for a minute or so to warm it up, then add the oil and heat until it thins out, about 30 seconds. Add the onion and carrot and saute until very soft and brown at the edges, 7 to 10 minutes.
2. Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop the leaves into bite-size pieces and set aside.
3. When the onion is golden, add the tomato paste, cumin, and red pepper flakes to the pot and saute until the paste darkens, about 1 minute. Add the turkey, garlic, ginger, and salt, and saute, breaking up the meat with your spoon, until the turkey in browned in spots, 4 to 7 minutes.
4. Add the beans and enough stock to cover everything and bring to a simmer. Simmer until the soup is think and flavorful, adding more salt, if needed, 15 to 25 minutes. If you like a thicker broth, you can smash up some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
5. Add the greens to the pot and simmer until they are very soft. This will take 5-19 minutes for most greens, but tough collard greens might take 15 minutes (add a little water if the broth gets too reduced).
6. Stir the herbs and lemon juice into the pot, taste, and add more salt, cumin, and lemon juice until the broth is lively and bright tasting. Serve topped with a drizzle of oil and more red pepper flakes, if desired.
There are notes on swapping out ground pork or chicken for the turkey, adding more veggies, or even making a vegan option in the book, Dinner in One by Melissa Clark.
My own notes: Don't be intimidated by the large list of ingredients and directions, it goes faster than it looks. I had a pretty big bunch of kale, so that was the "greens" I used, I added a carrot, and I forgot that it was a 1/2 lb. turkey and put the whole package in. The herbs were primarily dill, with a little parsley and basil added, and I put more than a cup. I also had more like a teaspoon of cumin, because I love it, and probably a little less of the red pepper flakes. I had turkey stock my SIL had made from scratch at Thanksgiving and mushed some beans, which made the broth so thick that it all got soaked up in the leftovers in the fridge, so I've been adding water when I reheat it in the microwave and it doesn't lose its flavor at all. I also have closer to six servings (the book says four). De-licious.
3 T. extra-virgin olive oil, plus more for serving
1 large onion, diced
1 large carrot, diced
1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens, or collards
1 T. tomato paste
3/4 t. ground cumin, plus more to taste
1/4 t. crushed red pepper flakes, plus more to taste
1/2 lb. ground turkey
3 garlic cloves, minced
1 T. finely grated fresh ginger
1 t. kosher salt, plus more to taste
2 (15.5-ounce cans) white beans, drained and rinsed
4 to 6 cups chicken stock, homemade or store-bought
1 c. chopped soft fresh herbs, such as parsley, mint, dill, basil, tarragon, chives, or a combination
Fresh lemon juice, to taste
1. Heat a large pot over medium-high heat for a minute or so to warm it up, then add the oil and heat until it thins out, about 30 seconds. Add the onion and carrot and saute until very soft and brown at the edges, 7 to 10 minutes.
2. Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop the leaves into bite-size pieces and set aside.
3. When the onion is golden, add the tomato paste, cumin, and red pepper flakes to the pot and saute until the paste darkens, about 1 minute. Add the turkey, garlic, ginger, and salt, and saute, breaking up the meat with your spoon, until the turkey in browned in spots, 4 to 7 minutes.
4. Add the beans and enough stock to cover everything and bring to a simmer. Simmer until the soup is think and flavorful, adding more salt, if needed, 15 to 25 minutes. If you like a thicker broth, you can smash up some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
5. Add the greens to the pot and simmer until they are very soft. This will take 5-19 minutes for most greens, but tough collard greens might take 15 minutes (add a little water if the broth gets too reduced).
6. Stir the herbs and lemon juice into the pot, taste, and add more salt, cumin, and lemon juice until the broth is lively and bright tasting. Serve topped with a drizzle of oil and more red pepper flakes, if desired.
There are notes on swapping out ground pork or chicken for the turkey, adding more veggies, or even making a vegan option in the book, Dinner in One by Melissa Clark.
My own notes: Don't be intimidated by the large list of ingredients and directions, it goes faster than it looks. I had a pretty big bunch of kale, so that was the "greens" I used, I added a carrot, and I forgot that it was a 1/2 lb. turkey and put the whole package in. The herbs were primarily dill, with a little parsley and basil added, and I put more than a cup. I also had more like a teaspoon of cumin, because I love it, and probably a little less of the red pepper flakes. I had turkey stock my SIL had made from scratch at Thanksgiving and mushed some beans, which made the broth so thick that it all got soaked up in the leftovers in the fridge, so I've been adding water when I reheat it in the microwave and it doesn't lose its flavor at all. I also have closer to six servings (the book says four). De-licious.
49SqueakyChu
>48 bell7: I'm going to try your soup today. Thanks for the recipe!
ETA: Nice soup! I changed it a bit to accomodate what I have and what our diet allows. I cut the salt in half. I used a kosher ground beef/chicken mix instead of ground turkey. I'll be serving it to my husband when he gets home. I'm sure he'll love it!
ETA: Nice soup! I changed it a bit to accomodate what I have and what our diet allows. I cut the salt in half. I used a kosher ground beef/chicken mix instead of ground turkey. I'll be serving it to my husband when he gets home. I'm sure he'll love it!
50bell7
>49 SqueakyChu: Oh that's great, glad to hear it was a hit, Madeline!
51SilverWolf28
>48 bell7: This looks really yummy!!
52NielsenGW
Made this absolutely delicious dish last night:
Creamy Pistachio and Pancetta Rigatoni
Get a large pot of salted water boiling. Boil 1 lb rigatoni until just before tender.
In a large skillet, heat 3/4 c chopped unsalted pistachios in a dry pan over medium-high heat until toasted and fragrant. Set aside. Add 150 g minced pancetta to skillet. Cook until rendered and crispy. Set aside separately. Add 1/2 diced onion and cook in pancetta fat until soft. Add half of the toasted pistachios and cook until coated. Stir in 2 cups heavy cream and cook on medium-high for 5 minutes. Reserve some of the pasta water, then drain pasta. Add pasta to sauce, then add pancetta, then add 2-3 oz grated Parmigiano cheese and stir vigorously to incorporate. If the sauce to too thick, loosen with small amounts of the reserved pasta water.
Serve with a bit of extra Parm and the remaining dry pistachios.
Creamy Pistachio and Pancetta Rigatoni
Get a large pot of salted water boiling. Boil 1 lb rigatoni until just before tender.
In a large skillet, heat 3/4 c chopped unsalted pistachios in a dry pan over medium-high heat until toasted and fragrant. Set aside. Add 150 g minced pancetta to skillet. Cook until rendered and crispy. Set aside separately. Add 1/2 diced onion and cook in pancetta fat until soft. Add half of the toasted pistachios and cook until coated. Stir in 2 cups heavy cream and cook on medium-high for 5 minutes. Reserve some of the pasta water, then drain pasta. Add pasta to sauce, then add pancetta, then add 2-3 oz grated Parmigiano cheese and stir vigorously to incorporate. If the sauce to too thick, loosen with small amounts of the reserved pasta water.
Serve with a bit of extra Parm and the remaining dry pistachios.
53SqueakyChu
Soup anyone? I adapted this recipe from a cookbook I borrowed from the library -- The Mediterranean Dish by Suzy Karadsheh. It actually called for Romano cheese, but I used Parmesan because that's what I had. I also halved the amount of salt to comply with our low salt diet. My husband thought it was great. We ate it with toasted pita.
Spinach and Chickpea Soup
Serves 4
Two 15-ounce cans chickpeas
Extra-virgin olive oil
1 large yellow onion, roughly chopped
5 large garlic cloves, minced
1/2 tsp. Kosher salt (I used only 1/4 tsp. salt)
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon sweet paprika
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
4 cups low-sodium vegetable stock or chicken broth
2 cups (packed) fresh baby spinach (2 to 3 ounces)
1/2 cup roughly chopped fresh parsley
1 Tbsp. fresh lemon juice
1/2 cup grated Parmesan cheese (or Pecorino Romano)
Crusty bread, for serving
Drain the chickpeas, reserving 1/2 cup of their liquid. In a large pot, heat 3 tablespoons of the olive oil over medium heat until shimmering. Add the onion and garlic and season with salt. Cook over medium heat, stirring regularly, until fragrant, about 5 minutes. Add the cumin, coriander, paprika, red pepper flakes and black pepper and cook, stirring regularly for about 30 seconds. Add the chickpeas and stir to coat with the spices. Using a potato masher, roughly mash some of the chickpeas. Add the stock and the reserved chickpea liquid. Increase the heat and bring to a boil, then boil for 5 minutes. Reduce the heat to medium-low and partly cover the pot with the lid. Simmer the chickpeas for 30 minutes. Turn the heat off. Stir in the spinach and parsley, and let the soup sit for 1 minute, until the spinach wilts. Stir in lemon juice. Transfer the soup to serving bowls and top each bowl with a drizzle of olive oil and a bit of grated cheese. Serve with crusty bread.
Enjoy!
Spinach and Chickpea Soup
Serves 4
Two 15-ounce cans chickpeas
Extra-virgin olive oil
1 large yellow onion, roughly chopped
5 large garlic cloves, minced
1/2 tsp. Kosher salt (I used only 1/4 tsp. salt)
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon sweet paprika
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
4 cups low-sodium vegetable stock or chicken broth
2 cups (packed) fresh baby spinach (2 to 3 ounces)
1/2 cup roughly chopped fresh parsley
1 Tbsp. fresh lemon juice
1/2 cup grated Parmesan cheese (or Pecorino Romano)
Crusty bread, for serving
Drain the chickpeas, reserving 1/2 cup of their liquid. In a large pot, heat 3 tablespoons of the olive oil over medium heat until shimmering. Add the onion and garlic and season with salt. Cook over medium heat, stirring regularly, until fragrant, about 5 minutes. Add the cumin, coriander, paprika, red pepper flakes and black pepper and cook, stirring regularly for about 30 seconds. Add the chickpeas and stir to coat with the spices. Using a potato masher, roughly mash some of the chickpeas. Add the stock and the reserved chickpea liquid. Increase the heat and bring to a boil, then boil for 5 minutes. Reduce the heat to medium-low and partly cover the pot with the lid. Simmer the chickpeas for 30 minutes. Turn the heat off. Stir in the spinach and parsley, and let the soup sit for 1 minute, until the spinach wilts. Stir in lemon juice. Transfer the soup to serving bowls and top each bowl with a drizzle of olive oil and a bit of grated cheese. Serve with crusty bread.
Enjoy!
54bell7
>53 SqueakyChu: Oh that looks good, Madeline! I'll have to add it to my recipes to try soon.
55SqueakyChu
>54 bell7: Haha! Mary, you're my best customer!
I forgot to take a picture of it until after we ate it! Then it was too late. :D
I love this cookbook. I want to try more recipes in it. The recipes have great Middle Eastern spices so reduced sodium is not as much of a problem as it is with more bland food. I love Middle Eastern food anyway, plus my doctor "ordered" me to follow a Mediterranean diet because of my high cholesterol (I can't take statins). I'll do that with pleasure! :)
I forgot to take a picture of it until after we ate it! Then it was too late. :D
I love this cookbook. I want to try more recipes in it. The recipes have great Middle Eastern spices so reduced sodium is not as much of a problem as it is with more bland food. I love Middle Eastern food anyway, plus my doctor "ordered" me to follow a Mediterranean diet because of my high cholesterol (I can't take statins). I'll do that with pleasure! :)
56bell7
>55 SqueakyChu: Eh, fair's fair as we trade soup recipes :D I'm supposed to be following a Mediterranean diet too (though I could take statins, if it came to it) as there's a lot of heart problems in my family.
