Tagged ‘ginger’
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Congee
A savory rice porridge. Traditionally Chinese comfort food. Made with turkey stock! If you have a lot of stock (I always do) and need to feed a crowd...
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Honey Lime Soy Pulled Pork
The Internet (NY Times) told me to do this when I got tired of the tomato-chicken-stock-or-orange-juice-based slow cooker pulled pork recipes.. And...
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Soup Umami
All the umami. I didn’t really set out to do it but the leftover dehydrated mushrooms from Thanksgiving and the cold biking week made me buy...
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Coconut Cabbage and Tofu
This is the first time I have squeezed tofu with my hands. Like a sponge. Surprisingly satisfying.. This dish is so good. Heartwarming and cozy in...
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Edamame Mushroom Larb
Some leftover takeout edamame that don’t look so good really.. But they are pretty good inside this mushroom stir fry, on top of some rice,...
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Ginger Scallion Soup (with noodles)
Ok ok I lived through the 2019 government shutdown, and without being political, it was interesting in its length and how people reached out to you...
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Steamed Whole Fish
I learned about steaming fish from this Food52 article. I LOVE to buy whole fish at the market. They are cheap if you buy porgies or something like...
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Turmeric Chicken Soup
My classic chicken carcass soup. First, you make a whole chicken, carve, & eat (who didn’t make a chicken on Superbowl Sunday?) Then, you...
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Ginger Lemon Dressing
The easiest thing in the world. Just let it hang out for a bit and it adds a good tasty layer to your lunch leftovers.. All in the name of eating...
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Chicken Coconut Soup
I made a whole chicken, with coconut milk, and it was so good I don’t even have a picture. Basically the Kitchn recipe, Chicken in Coconut Milk...
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Carrot Ginger Soup with Yogurt
It is the toppings that make this great. Sesame oil and Greek yogurt and mint and mushrooms.. Also, an easy way to use up lots of carrots if you buy...
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Ginger Scallion Rice
This is really good. Ginger and scallion fried up and mixed into rice. It is, maybe, one of the easier things to do in the world of cooking.. But...
