Tag Archives: dinner

Chicken Adobo

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Pure comfort in a bowl. Paired with Mom’s pancit and it’s the holidays in February! I made this on a Sunday and it fed us a couple more times for lunch and dinner. And, I’m already craving it again!

Chicken Adobo

  • 6 full chicken legs, skin removed
  • 1 medium yellow onion, halved and sliced
  • 6 cloves of garlic, minced
  • 2/3 cup soy sauce
  • 1/2 cup white vinegar
  • 1/4 cup water (if needed)
  • 2 bay leaves
  • 1 TBSP whole peppercorns
  • 2TBSP canola oil

Heat oil in pot over medium high heat. Add onions and garlic. Cook for 5 mins or just until fragrant and slightly tender.

Add chicken legs, soy sauce, bay leaves and peppercorns. Legs should be at least halfway submerged under the sauce. You can add a little water if needed or more of the soy sauce and vinegar if you need more than a little bit of sauce.

Bring to boil. Then, reduce heat to low. Cover and simmer until chicken is falling off the bone (being sure to flip the legs every 20 mins).

Pull legs out of sauce once tender and shred with a fork. Put chicken back in sauce and serve with rice. (Legs don’t have to be shredded but it allows the sauce to get all up in the chicken.)

Enjoy!

Spaghetti and Meatballs

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Have you watched The Chef Show with Jon Favreau and Roy Choi? They’re adorable- kinda like an old married couple talking about experiences and eating amazing comforting food.

Well, I finally made the spaghetti and meatballs from the “Roy’s Italian Cuisine” episode and it’s soooooooo good. This will be a go to for a very long time.

This is one of those recipes you need to prep for. So, go roast a head of garlic and pick up the ingredients (including ordering some fennel pollen – really, you need this in your spice collection)

Roy Choi’s (Adapted) Spaghetti and Meatballs

Meatballs

  • 1 lb ground meat (70/30 if you can get it)
  • 1 lb ground pork
  • 1/4 cup breadcrumbs
  • 2 eggs
  • 1 bunch fresh parsley, finely minced
  • 1/2 garlic head, roasted
  • 1/2 white onion, chopped then blended in the blender with 1/4 cup water
  • 1 tsp fennel pollen
  • 1 tsp dried oregano
  • 3/4 cup grated Parmesan
  • Salt to taste
  • 2 TBSP olive oil

Sauce

  • 1 large can san marzano whole tomatoes
  • Shiitake mushrooms (two handfuls)
  • 1 1/2 cup water
  • A head of garlic, cloves deskinned
  • 1/4 cup of olive oil
  • Salt to taste

Preheat the oven to 375.

Put 1/4 cup of sauce oil into a small sauce pan. Set on medium low heat and add the garlic cloves from the sauce ingredients. Let that simmer on low until the garlic cloves get soft and golden brown. Takes about 15-20 mins.

Put the water and shiitake mushrooms in a small pot. Let simmer on low for 20 mins.

Mix everything from the meatball ingredient list together except 1 T of the olive oil in a bowl.

Pan fry a bit of the meatball mixture until cooked so you can taste for salt. Adjust seasoning if needed in the meatballs.

Line a rimmed baking sheet with parchment or douse the sheet with some oil.

Roll the meatballs into 2”-2.5” diameter balls. And place on sheet.

Drizzle with the remaining olive oil. Bake for 20-22 mins. They should be medium rare.

While meatballs are cooking, add the garlic that’s been simmering in the oil (not the oil) to a medium pot. Add 1 cup of the mushroom broth and the tomatoes. Simmer on low for 40 mins or until slightly reduced.

Blend the sauce in the pot and taste for salt.

Take meatballs out and add some to the sauce for added deliciousness.

Cook a pot of spaghetti. Serve with sauce and meatballs. Top with Parmesan and enjoy!

Green Goddess Salmon with Crispy Potatoes

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I’m holding on to the last glimmers of summer with this fresh dinner option. When a meal is loved by all the family members we say, “definitely put this on the menu” for our make-believe family restaurant that we’ll never open. This meal got that stamp of approval.

The perfect last bite with crispy skin

Green Goddess Salmon with Crispy Potatoes

  • 2 lbs salmon cut in 2 pieces
  • 1 cup packed fresh basil
  • 4 anchovy fillets
  • 2 garlic cloves
  • 1 lemon, zested and then thinly sliced
  • 3 TBSP plain yogurt
  • 2 TBSP mayonnaise
  • 3 TBSP capers
  • 4 medium Yukon gold potatoes, sliced thin
  • Olive oil
  • Salt and pepper

Blend basil, garlic, anchovies, lemon zest, yogurt, and mayo until thick and uniformly green. Season with salt and pepper. Place in a bowl and set back in the fridge.

Heat a medium pan on medium heat with a drizzle of olive oil. Salt salmon fillets on both sides. Layer top of salmon with thinly sliced lemons. Add to pan salmon, skin side up, lemon side down. Cook for 5 – 7 mins depending on thickness. Flip to skin side down and cook until salmon begins to flake when pushed on. Remove skin (it should come off easily). Cook the grey side of the salmon. Set aside. Add back in the skin and cook on both sides for an additional 3 mins each. Set salmon skin on paper towel to drain.

While salmon is cooking, heat another pan on medium with olive oil and add potatoes and salt. Potatoes should sizzle gently. Cover. Cook until crispy on the edges and tender inside (approx 15 mins). 1 minute before serving, add capers so they get a little crispy too and season with pepper.

Serve a slice of salmon with skin on top, dressing on the side with potatoes and any other veggies.

Enjoy!!

Tomatillo Chili

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I inadvertently signed up for 2 CSAs this season (probs because I knew getting to the farmers market was going to be difficult this year). I love these farms (Fifth Crow Farm and Sweet Farm) and man, do I miss the farmers market. But the CSAs are bring bunches of creativity out of me including this recipe. Seeing tomatillos and strange squash required some exploration. This tomatillo chili is the delicious outcome.

That’s one of the squash quartered. No idea what variety but it tastes and cooks like a zucchini.

Tomatillo Chili

  • 7 tomatillos, shell off and cleaned
  • 1 can of black beans, rinsed
  • 1 can of cannelloni beans, rinsed
  • 1 can of corn, drained (or 2 cobs of cooked corn)
  • 2 jalepenos
  • 1 cup squash of choice (can be zucchini or yellow squash), chopped in 2” chunks
  • 4 cloves garlic, minced
  • 1/2 medium white onion, diced
  • 1 TBSP oregano
  • 1 TBSP cumin
  • 1 tsp chili powder
  • 3 cups chicken broth
  • 6 stems of kale, chopped
  • 3 sliced cooked bacon, sliced
  • Olive oil, salt and pepper
  • Lime

Broil tomatillos, onion, jalapeños, garlic and squash until just starting to blacken and blister (approx 7 mins). Watch that the garlic doesn’t go too long.

In a large pot, heat olive oil and add spices, beans and corn. Once fragrant, add the broth, kale and broiled squash. Bring to a boil then simmer for 5 mins.

Blend, tomatillos, onion, jalapeños and garlic. Add to chili.

Cook until kale is softened (approx 20 mins).

Season with generous amount of salt and pepper to taste.

Serve with wedges of lime, crispy bacon toppings and a cook drink of choice.

Enjoy!

Lentils = Protein

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It’s hard to get my mostly-fresh-fruit-and-veggie-eating littles to consume protein too. They love eggs and red meat and salmon – sometimes chicken, if it’s fried. But that will cover like 6 of the 4000 meals that need to be made … in a day. (Doesn’t it feel like the meal prep and dishes are just one continuous stream throughout the day right now? Pepper in some laundry and then it’s already time to go to bed.)

Anyway, they love this lentil (kinda) soup recipe. I say kinda because there isn’t a bunch of broth. If you like yours more broth, just add a 1/2 more around 20 min mark in the cooking process. And the kids don’t know about the anchovies!

Lentil (kinda) Soup

  • 3 cups chicken broth
  • 1 cup black lentils (or any other that you have), rinsed
  • 1/2 large onion, diced super small so kids don’t notice
  • 2 carrots, diced super small because of picky children
  • 4 anchovies in oil
  • 2 garlic cloves, minced (I’ve started buying the kind in the jar because holy crap this is a lot of cooking we’re doing these days)
  • Cumin to your liking (I used 1/2 tsp)
  • Good amount of salt to your liking
  • Olive oil
  • Pickled jalapeños for the grown ups as a topper

Kid approved.

Start a medium pot with a good amount of olive oil (2-3 TBSP? Sure). Heat on medium/low. Add onions, carrots, garlic and anchovies. Melt down the anchovies so you don’t see them as whole pieces anymore. They should just add color to the veggies. After they cook for a few mins, add a dash of salt and cumin. cook for another 5 mins being sure to not burn.

Add the rinsed lentils and broth. Bring to boil. Then reduce heat to low and simmer with the cover on until the lentils are tender. Salt to taste.

Lots of toppings go great with this from fried eggs to pickled jalapeños to avocados and sour cream to all of the above.

Enjoy!

Meatball Soup

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The LO loved this and so did my hubby. My elder daughter was not a fan but it’s not abnormal for her to dislike new foods these days. It was so easy and makes the best leftovers for lunch or dinner.

That garlic chili oil from the other day continues to make everything better.

Meatball Soup

(inspired by Bonappetit recipe)

Meatballs

  • 1/2 cup plain whole-milk Greek yogurt
  • 2 tsp. fennel seeds
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 1 lb. ground beef

Soup

  • 1 Tbsp. (or more) extra-virgin olive oil
  • 1 large shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/4 head of cabbage, thinly sliced
  • Kosher salt, freshly ground pepper
  • 3 cups chicken broth
  • 1 Tbsp. white wine vinegar
  • 4 stalks kale and/or chard, removed from veins and sliced
  • Handful sugar snap peas, thinly sliced on a diagonal
  • 1/2 cup shelled fresh (or frozen) English peas
  • Lemon wedges

Make meatballs:

  • Mix yogurt, fennel seeds, salt, and pepper in a large bowl just to combine. Add beef and mix with your hands (or a wooden spoon) until well blended but take care not to overmix, or meatballs could be dense.
  • Using your hands, lightly pack meatball mixture into tangerine-size balls (about 1½” in diameter) and place them on a rimmed baking sheet.
  • Heat oil in a large heavy pot over medium-high. Working in batches and adding more oil if needed, add meatballs to pot, making sure to leave enough space between them so you can move them freely, and cook, turning occasionally to help them keep their shape, until evenly browned on all sides, 5–8 minutes. The trick is to make sure the meatballs don’t fall apart. Let them get sufficiently browned on each side before trying to move them. Once cooked, set aside in a bowl.

Make Soup:

  • Add shallots, garlic, and cabbage and greens to pot (no need to wipe out). Season with salt and pepper and cook for a few minutes
  • Add broth and vinegar to pot and bring liquid to a simmer. Cook until cabbage is just tender. Return meatballs to pot along with any juices that have accumulated and simmer long enough to let flavors meld, 6–8 minutes.
  • Just before serving, add sugar snap peas and English peas to broth and cook until no longer raw, just a minute or two (you want them to retain a little bit of bite).
  • Serve with garlic chili oil and lemon wedges.
  • Enjoy!!

Hug Porridge

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We desperately need hugs. Our beloved dog passed away. I made this to help comfort our hearts and it was effective.

Hug Porridge

6 garlic cloves, sliced thinly

1/4 cup veggie oil

2 tsp dried red chili flakes

1/2 yellow onion, diced

2/3 cup uncooked rice

8 cups water

2 boneless skinless chicken breasts

1 bunch of Dino kale, deveined and cut into ribbons

2-4 tsp of salt

1/2 lemon

Fried eggs

In a large pot, add the veggie oil and garlic. Cook on med/low heat until the garlic is golden brown. Remove all but a TBSP of the mixture to a separate bowl.

In the separate bowl with garlic and oil, add the chili flakes. Stir. This is now the coveted chili garlic oil you’ll douse on every including this porridge.

On the pot with garlic oil, add the onion and cook until soft and slightly caramelized. Add water and chicken breasts. Bring to a boil. Then reduce heat to a quick simmer. Cook uncovered for 20 mins. Take out chicken and continue cooking until the porridge becomes slightly thickened, stirring often.

While the porridge continues cooking, shred the chicken.

Once porridge is almost as thick as you’d like it, add in the kale and chicken. Season with salt. Cook for 4 mins.

Squeeze 1/2 lemon and stir.

Top with a fried egg and chili garlic oil (be careful, it’s spicy and a little goes a long way).

Enjoy your hug.

Kimchi Fried Rice

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Remember those miso turnips that I made the other day? Leftovers found their way into this kimchi fried rice and it was perfect. Also, if you’ve got a pork chop or steak or chicken, grill it right quick and add that on the plate too. This can be a main meal or just a side to your protein. It’s tangy and spicy and the perfect amount of probiotics. I ate mine with a fried egg on top because – chickens in my backyard are laying, laying, laying.

Kimchi Fried Rice

  • 2 cups cooked Jasmine rice
  • 1- 2 carrots, cut Julianne
  • 1/2 yellow onion, sliced thin
  • Precooked veggies of choice, I used miso turnips
  • 2″ knob of ginger, minced
  • 2 garlic cloves, minced
  • 1 cup kimchi (I love either makin my own or buying from Wise Goat Organics)
  • Canola oil
  • 3 TBSP soy sauce
  • 1 TBSP gochujan (we use it on everything. Make this a staple)
  • 1 TBSP sesame oil
  • 1 TBSP kimchi juice
  • Toppings of choice (fried egg, nori, black sesame seeds, green onion, steak…all of the above)

In a bowl, mix gochujan, soy sauce, sesame oil and kimchi juice. Set aside

Heat a bit of canola oil in a large skillet. Cook onion, carrots, garlic and ginger. Until tender. Add rice and kimchi and pour over gochujan mixture. Fry for 2 mins.

Note: The key is sauce to rice to veggie ratio and everyone has different preferences. I like a slightly sticky rice with lots of veggies. But, you’re the chef. You decide what’s best for you.

Serve as a side or main. Top with whatever you fancy.

Lola Momma’s Picadillo

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My MIL was supposed to come back to the states this month from the Philippines for her annual 3 month stay. But it’s too risky to get on a plane. She’s going to stay home. We miss her so much. So, I made one of my favorite dishes that she makes when she comes. It’s so comforting and sweet. Serve it up over rice and maybe top it with a fried egg. It can be eaten any time of day. Enjoy!

Lola Momma’s Picadillo

  • 1 lb ground pork
  • 4-5 baby Yukon potatoes or 1 large Russet, diced into 1/2″ cubes
  • 1/2 orange or red bell pepper, diced slightly smaller than potatoes
  • 2 carrots, diced into littler cubes
  • 2 garlic cloves, minced
  • 1 can tomato paste
  • 1/3 – 1/2 cup raisins (I know, trust me)
  • 1,5 – 2 cups water
  • 1 TBSP fish sauce
  • 1 tsp sugar

In a medium pot, begin to brown the ground pork. Add the garlic midway through and cook until pork is no longer pink. Add tomato paste and cook for 1 min. Add potatoes, raisins, carrots and enough water to cover the veggies. Simmer until cooked through adding more water as needed. Add fish sauce and sugar to taste.

Enjoy comfort in a bowl.

Sesame Steak Rice Bowls with Miso Turnips

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We had a super thick ribeye that needed to be cut. And we were too lazy to fire up the charcoal grill. So, husband filleted the ribeye and marinated it in soy sauce, minced garlic and sesame oil. Tokyo turnips are growing at our local farmers. So I brushed some olive oil and miso paste on them and threw them in the oven. Rice was made and that’s how we collaborated on one of our most delicious SIP meals AND THE KIDS LIKED IT!!

Sesame Steak Rice Bowl and Miso Turnips

  • 4 cups cooked jasmine rice
  • 1 1/4 lb ribeye, 2″ thick, filleted or 2 ribeyes 1″ thick
  • 1/4 cup soy sauce
  • 2 TBSP sesame oil
  • 2 cloves of garlic, minced
  • Bundle of turnips, sliced in half and greens removed.
  • 2 TBSP miso paste (I used red but white would be good too)
  • 2 TBSP olive oil
  • Kimchi (optional)
  • Nori Furikaki (add this to your kitchen staples)
  • Gochujang (add this to your kitchen staples)
  • 4 fried eggs

Preheat oven to 425 degrees.

Mix sesame oil, soy sauce and garlic. Marinate the meat with the sesame/soy mixture for 15-30 mins.

Mix olive oil and miso paste in another bowl. Put turnip bottoms on a baking sheet. Reserve the green tops. Brush half the miso dressing on the turnips. Bake for 12-15 mins.

While turnips are baking, heat pan on medium/high heat and cook steaks (reserve marinade). Remove and let rest under foil for 10 mins. In the same pan, add turnip green tops and miso dressing. Cook until wilted and remove to another plate. In same pan, add steak marinade and cook for 2 mins and drizzle over steak.

If you want to go wild, fry an egg to top your bowls.

Assemble rice bowls with a cup of cooked rice, turnips and steak on top, kimchi and all you other fixings on top.

Enjoy!