Author: user

I started with the recipe for spinach balls but I didn’t feel like actually making balls, so I made a spinach disc instead. It was good.

This time I used tomato sauce, coconut milk, curry powder, and fresh ginger and garlic. The spice was a little weak.

Shredding cabbage with a knife is oddly satisfying.

Inspired by Budget Bytes’ White Beans with Tomato and Sausage.

Roasted broccoli and garlic cloves, shell pasta, oil-packed tuna, Parmigiano Reggiano, red wine vinegar, capers, red pepper flakes, and dried herbs.

I used chicken thighs and pork chops for the meat. Pork chops get pretty dry in a stew so another cut would have been better. The other ingredients include natural peanut butter, tomato puree, onions, ginger, and coriander.

I thought it would be interesting to make gnocchi dough but, instead of cutting it into actual gnocchi, to coil it into a spiral and bake it. Unfortunately, I chose to follow NYT Cooking’s ricotta gnocchi recipe, which produces a wet batter instead. I baked it anyway and got what looked like biscuits but were really more like cheesy dumplings.

I made Adam Ragusea’s condensed milk and browned butter brownies.

The recipe called for one egg yolk, so I also made a 1.5-egg omelette:

I got the idea of using kidney beans from rajma.

Ingredients: chicken thighs, onion, garlic, kidney beans, Maya Kaimal Madras Curry Indian Simmer Sauce, raisins.

1. In a stainless steel skillet, bake the chicken thighs at a high temperature until browned. A better cook would have used the stove and possibly a brick, but I don’t like cleaning up oil spatter.
2. Saute onions and garlic in the chicken fat. Try to remember not to grab the hot skillet handle with your bare hands. Deglaze the fond whenever it threatens to burn.
3. Add the curry sauce, chicken, and kidney beans. Bake at a lower temperature until the chicken is tender and falls apart easily.
4. Sprinkle with raisins.