Since I started making fresh cream crackers, I have made many variations on the basic cream cracker. I have made them with sesame seeds, rosemary and parmesan, raspberries, za’atar, and even French onion soup. This week, I decided to seasoned them with black pepper and thyme.
I have posted weekday chili before (1 & 2), but my followers will know that I can rarely make the same dish the same way twice. This time I did not want to make a huge pot of beans, just enough for 4-5 person/meals. I have stripped down the ingredients list, but recently I have discovered that adding some Better than Bouillon greatly enhances the flavor of soups and stews.
Daughter Miriam asked for a vegetable forward soup fir this Sunday’s dinner. I decided on an Italian Wedding Soup. What defines an Italian Wedding Soup—according to Wikipedia—are green vegetables, meat (usually meatballs), chicken broth, and usually some kind of small pasta. I can see that for a large wedding feast you would want to keep it simple, but this was for a family dinner—I decided to bump up the vegetables.
My Spicy Chicken with Pan Fried Noodles is one of my daughters favorite dishes. Unfortunately, daughter Miriam is “off” onions and garlic at the moment. However, this is a dish that is dominated by onions and garlic—a whole large yellow onion, 8-10 cloves of garlic, and tablespoons of chili garlic sauce. Making it taste even close to the original is going to be quite the challenge.
My family loves salt and pepper chicken wings. I wondered if I could make a vegetarian version with meaty tasting mushrooms. Daughter Miriam would love it— daughter Eilene won’t touch it.
Daughter Eilene had wanted Thai mango rice, but we were ordering dinner from a Chinese restaurant. Mother and daughter went on about how much they liked mango—personally I can take it or leaver it. To please them, I decided to make mango rice pudding.
Since I started making fresh cream crackers, I have made many variations on the basic recipe. I have made them with sesame seeds, rosemary and parmesan, raspberries, za’atar, and even French onion soup. This week, I decided to seasoned them with Italian spices—oregano and basil—with Parmesan and Romano cheeses.
Jan asked for Central Asian barbecued chicken—at our house this means Uyghur. However—do to the scarcity of fuel—the Uyghurs would never barbecue chicken. A signature dish of the Xinjiang region is Big Plate Chicken (Da Pan Ji). I decided to adapt the flavors of this usually wok sautéed dish into a barbecue sauce for the grill.