Monthly Archives: January 2017

Light Chicken Adobo

This, while a little time consuming, is quite good! I froze it in the marinade with no issue when we decided we’d have it another night. I also cooked it ahead of when we actually ate it, and that worked out fine, too.

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Heaping Avocado Toast

Using Smitten Kitchen’s recipe for inspiration, I made an avocado toast adaptation using much more avocado than I usually do. Delicious.

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Chicken Wonton Soup

This was tasty and fun to make. The only criticism I have is that the wontons got a little gummy, maybe from the corn starch? John is making them and frying them as an appetizer tonight – curious how they will turn out!

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Cooking Light Upside Down Shepherd’s Pie

This was quite delicious! My sister made it first and recommended the recipe. I wouldn’t use instant potatoes if I made this again – I couldn’t find the type the recipe wanted, and I really don’t mind making my own (would probably do half potatoes half cauliflower).

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Shio Ramen with Chashu and Marinated Egg

I made this recipe a couple of months ago, so it doesn’t count towards the Japanese challenge. I’ve been avoiding putting it online because it’s complicated to write out, and I felt the shio base recipe was a little off (made less than what the recipe seemed to indicate, or their base to water ratio is off). No matter, still worth noting since it was quite the kitchen accomplishment. From my ramen cookbook, Simply Ramen.

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Ina’s Skillet Lemon Roast Chicken

This was pretty solid, but I wasn’t quite over-the-moon about it. Sauce is a little sour and we wanted it a bit thicker. The chicken also took longer to cook than the recipe called for. But it was a perfectly enjoyable dinner.

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John’s Clapshot

This was one of John’s recipes for Burns Night: basically a simple turnip and potato mash. Really tasty!

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Nishyoku-don

This simple ground pork and egg rice bowl was a big hit as part of the Japanese cooking challenge.

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Leftover Brisket Ideas

Here’s what we did with our leftover brisket:

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*Sandwiches: I liked mine open-faced on rye with some mustard

*Tostadas: Toss meat with a little tinga sauce, if you like (we had some left over). Brush tortillas with oil and bake about five minutes per side or until browned and crisp. Layer with canned refried beans, monteray jack cheese, and brisket. Melt cheese. Top with additional chopped lettuce, avocado and radishes.

*Ramen: This didn’t turn out great, but I made a makeshift ramen with noodles, broccoli, brisket and broth.

*Pasta: Just use this pot-roast pasta recipe, loosely (mine was less elaborate than this).

 

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Ina’s Brisket

This was one of my patented “way too ambitious for a weekday” meals. But A) it went really well with this delicious rye bread we picked up in Richmond and B) We fed ourselves all week with leftovers.

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