I toss the potato slices with two T. of olive oil and cook them for 5 minutes in the microwave, stirring every two minutes. The resulting tortilla is identical to a tortilla made the "right way" and there is a lot less waste. I slice the potatoes into cold water, drain, and spread them on a towel to pat dry. That keeps them from sticking together while cooking.
I halved the recipe, but still used a whole fennel bulb and onion, and the 1/4 c of garlic, for extra flavor in the lentils. I made the lentils earlier in the day and reheated while the mushrooms roasted. I served with two poached eggs each. The poached eggs really made the dish.
Made 1/2 recipe with 10 oz sliced shiitakes and 8 oz. sliced white mushrooms. 1 c. green lentils, which cook in about 20 min. For croutons, cut up 1 whole wheat English muffin (1 c.) Served in cooking skillet with mushrooms layered over lentils, croutons with parsley and lemon zest on top.
I feel a bit of acid would be welcome in addition to the lemon zest
Tip of the Day! Just a nutrtional note. Boiling miso kills all the good properties/attributes it provides. So whenever using miso, always add it last to the hot broth, after any 'boilage' is needed in a recipe (ie: dumplings, noodles, veg etc.). And when reheating, turn off just before simmering.
Seems like an obvious and easy modification of this would be to use a high quality packaged ramen and add the dumplings, bok choy, and broccoli. That's what I will plan on.
I normally follow 'as written ' the first time around. However, time and energy were in short supply. I looked at the ingredients and decided they needed to be together however. So I roasted the veggies 10 minutes at 400. I buttered an 11x7 casserole, laid in the cooked veggies, then herbs, then 4 eggs beaten w a bit of milk, then the cheese. Baked at 350 for 40 minutes. I WILL do this again!
use this marinade on chicken thighs for a far tastier meal.
I made this recipe as written and the garlic/coriander were completely scorched by the time the chicken was browned (step 3). Most recipes recommend 30-60 seconds for garlic before it becomes burnt and bitter-- 6 minutes on medium high heat as written here would burn the aromatics on even on the most conservative of "medium high" heats. Next time I will strain the garlic and coriander seeds out of the oil before adding chicken, and add them back in prior to step 4.
In NYC 30 years, this from Puerto Rican friends. I don't rinse rice, no peas, allergic. Olive, caper, pimento mix you buy on E. coast, (friends bring/send to me,) Alcaparrado. The best! I season chick w/ salt, pepper, Sazon seasoning, Con Culantro y Achiote, I can get in MN now! Colors chicken and rice wonderful flavor! Brown chick, remove, add onion and garlic to pan, saute, add chick back, water, bring to boil add rice, season w/ more Sazon, salt, cover, cook, add Alcaparrado at end. Fam fave!
Culantro aka racao is similar to but not the same as cilantro. Cilantro us a perfectly acceptable substitute. If using cilantro, double it.
This dish resembles Southern comfort food. Scrambled eggs and rice with country ham and a biscuit. Hot sauce or red eye gravy optional. People all over the world know comfort food when they see it.
way too much salt to my taste. "5 teaspoons kosher salt (such as Diamond Crystal) or 2½ teaspoons fine salt" This instruction should be cut in half or more.
Based on my experience making my favorite rhubarb pie, cut the sugar in the rhubarb sauce in half - use 1/2 to 2/3 cup to protect the wonderful “tang.”
Quick & easy. Prepped everything in advance. Cooking time fast. Next time use more greens - arugula, pea shoots and sprouts. More generous with lemon. Pretty presentation on platter. Overall, a crowd pleaser and very filling. Might try with poached eggs next time.
I made this for lunch on a Monday and it was the perfect jumpstart my week needed. It comes together easily and holds up well in the fridge. I add pita chips (store bought) as I’m about to serve and I mixed in feta crumbles instead of halloumi. The dressing has a nice tang while the capers and olives add some nice brininess.
I think of this as “cheater’s lasagne” and I’ve been making it for years. A couple of small differences: mix the ricotta and spinach together with one egg, layer the sauce, intact noodles and ricotta mixture as you would any lasagne. Top with sauce and mozzarella. If you want to get fancy, sprinkle some Parmesan on top, too.
If you're going to go to the effort to make lasagna, use Lidia Bastianich's excellent Marina sauce recipe. It takes 20 minutes to put together and beats the stuff in the jar by a mile!
This recipe can be made simpler by baking the cake in a 10" cast iron frying pan. There will be no preparation of baking pans, no chance of run over spills in the oven, and the brown sugar and butter can be heated directly in the frying pan before adding the rhubarb, thus saving an extra pan.'
My family has made a cake similar to this for decades, but one difference is that we use brown sugar, not white, with the rhubarb. We also make it much easier than is described here: preheat the oven, put the cake pan with the two sticks of butter in the oven, mix up a yellow cake mix (the only thing we ever use cake mixes for, ever!), pull the pan with the melted butter out of the oven, stir in the brown sugar, sprinkle the rhubarb on top, then pour the cake mix over. Easy peasy and yum.
This recipe served as a template for a venison stir-fry and it worked real well. The marinade provided enough flavor for the entire dish. Highly recommend it. Changes to recipe besides the venison strips included using peanut oil, parboiled snow peas instead of snap peas, blanched bok choy, mixed wild mushrooms, red and green peppers, and adding a little corn starch to the finishing Chinese rice wine.
next time I will add some garlic and maybe an extra jalapeno.
I made the coconut rice in the rice cooker, using a can of coconut milk and a cup of chicken broth. Any white rice will do. That way the rice is cooked perfectly. I sautéed the aromatics, shrimp, and corn separately in a large pan until the shrimp was almost done and added in the cooked rice to combine.
Needed extra essential ingredients to elevate Thai flavor: 1.5 tbs fish sauce, 1 tbs sugar, juice of 1 lime (use grated lime zest for garnish) 3 chopped scallions added with shrimp or as garnish. Also, add shrimp 5 minutes before serving so as not to overcook. It’s delicious and quick.
This recipe is very good. It could use some additional liquid to make a sauce, maybe added at the end of the cooking to preserve the steaming phase.
A bit dry, so I splashed some white wine in the pan a couple of times. Served over white rice. Quite tasty.
Bake the tofu at 400 degrees for 15-20min then flip for 10min more, but preheat the pan first on the pizza stone?. The cornstarch will crisp it up in the oven. Alternatively, airfry at 400 for 17-20 minutes.