I could get used to this…
Making Olive Chicken Thighs with Chef Tim Love
Thursday, February 21, 2013
Recipe Index (by Ingredients)
or view the Recipe Index (by Recipe Name)
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Recipes that include chicken broth
Last Minute Mac & Cheese
Thursday, December 23, 2010
Merry Christmas! I’ve decided to gift you time! Well, I mean, I’m going to save you time. Traditional Macaroni and Cheese recipes usually involve making a bechamel or a multi-step mix, melt, transfer, then bake, or all of the above. I’m not saying it’s not worth it. Some of those recipes are great and I love ones with a light and crunchy bread crumb topping. Don’t throw those out. But, and this is a very big BUTT, sometimes you want Mac & Cheese right now, like fingers snapped, ta-daa!
It makes most sense when you’re alone and you just want a quick one person snack or meal. Maybe your screaming toddler really wants Mac & Cheese. Short of grabbing the box mix, tasty, but full of crap, you don’t know a quicker solution, until now. I know this because I developed this recipe/method as a solution for my own needs.
Lentil Soup
Tuesday, December 7, 2010
Lon works in midtown and often buys lunch from Food Exchange, right downstairs. It’s a modern deli, a little fancier and more organized looking than the old-school NYC deli. It wouldn’t be special enough to blog about except that Lon has been raving about their Lentil Soup for months. He complains on the days when he arrives too late and they’ve sold out. If he’s still thinking about that when he gets home, he must really like that Lentil Soup.
About a month ago, still raving about the lentil soup…he started suggesting I taste the soup and make it for him. One day, he came home with a cup of that lentil soup, heated it up while I was sleeping on the couch, woke me up and fed it to me. Two days later, he came home with a four pound bag of lentils. He was getting serious about this lentil soup.
Basic Mei Fun
Sunday, March 28, 2010
Since I don’t have a kitchen, I’ve been spending lots of time in my mom’s kitchen, which explains all the Chinese recipes up recently. Every time we get together to write down one of her recipes, we discuss which one we’ll do next time. As we brainstormed, my mom started thinking we shouldn’t do certain recipes because she felt like my non-Chinese audience might not like it. Things like tripe, pig feet, duck feet, pig ears, or innards might be unappetizing to some. Dishes with fermented flavors or unfamiliar textures might be hard to handle. I thought about it and decided that I want to share as much as I can, and you can decide which recipes you want to make, right?
Zucchini Cous Cous
Wednesday, January 13, 2010
I wonder if anyone else hates winter as much as I do? I don’t mean to be all negative but winter just kills it for me. Since this is a food blog, I won’t go into details about my skin drying and cracking, the headaches from wind blowing at my head (this is NOT psychological), and my seasonal affective disorder. However, I feel entitled to go off on a rant about how terrible New York produce is in winter. I’m going through tomato withdrawal, daydreaming about cracking open fresh pea pods, and cursing at the boxes labeled “raspberries”. As I stared at the emptiness in the farmer’s market, I thought to myself, that’s enough, I can’t just eat apples and celery root all winter.
Single Serve Hot Pot Soup
Friday, November 6, 2009
I love hot pot and if you love hot pot, you’re surely familiar with the soup at the end. Once it gets cold out, I start craving that soup, the melding of so many flavors. It’s soothing and nourishing, exactly what the doctor ordered. But, hot pot is a group activity, a perfect way to have a lengthy relaxed meal with friends and family. Yet, I’m often stuck having lunch all by myself.
Even though I’m willing to spend a lot of time making elaborate meals for others, I rarely do that just for myself. For a weekday lunch, you just want it to be easy, fast, filling, and decently healthy. This is it, made in one pot, in roughly 10 minutes. There’s no chopping and it tastes just like Hot Pot Soup.
Chinese Chicken Corn Soup: Quick and Easy
Friday, October 2, 2009
Chinese Chicken Corn Soup is a nostalgic childhood favorite for me. I first wrote about it a year and a half ago (see short write up and not-so-good picture here) and it’s that time of year, when I need comfort again. Cold weather hits me like a ton of bricks. No…more like sharp dagger-shaped icicles stabbing me. I’m not usually such a drama queen but rain and cold temperatures are the things I’m just a big baby about. Every winter, I swear I’m going to move to a warmer climate, but 29 years of winter and I’m still here. Seriously, this Chicken Corn Soup is one of the things that saves me from collapsing into seasonal depression. It’s the fastest 10 minutes of barely doing anything, a little stirring, and you get a pot of Chicken Corn Soup. (This recipe makes enough for 6 people but I’ve eaten it all in one sitting before.)
Diabetes Cooking For Everyone
Friday, August 28, 2009
When I was asked to review Diabetes Cooking For Everyone, by Carol Gelles, I couldn’t decide on which recipes to test. So, I left it up to you to vote for 3 out of 9 recipes. Here are the results:
- Afghan Lamb with Spinach – 49.1%
- Kasha with Walnuts and Mushrooms – 40.4%
- Chicken en Brochette with Orange Marmalade and Sherry Marinade – 35.1%
Before I get to reviewing the recipes where I will do my best to be objective, you should know that I cannot be completely objective about Carol. She is my friend and mentor. One day I will write a post all about her when I can gather up all the words I need to express my admiration, gratitude, and love. For this book, all you need to know is that she is an award winning (IACP/Julia Child Cookbook Award and James Beard Award) cookbook author , professionally trained nutritionist, and a type 2 diabetic.
*Recipes are shown here with Carol’s permission.
Basil Chicken
Wednesday, June 17, 2009
Chinese cooking is all about mise en place. For many dishes, once you have all the prep ready, the cooking part only takes a few minutes. Seriously! This is a perfect example, as the stir-frying part literally takes 3 minutes, assuming you don’t have a weak stove.
Sausage, Broccoli Rabe, Cannellini Pasta
Friday, May 8, 2009
You know from my Sausage on Salad post that I have hot Italian sausage in stock. Today, I was debating lunch once again. I am feeling better (thanks everyone), but I have lots of errands to run today so this still had to be a pretty quick meal. Luckily, I have fresh broccoli rabe from the farmer’s market and I love it with sausage. It’s a pretty common pasta to see at Italian restaurants, but here’s a fast and easy, healthier rendition.
