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.
Category Archives: Main Dishes
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.
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.
Daughter Miriam is having trouble with her jaw, so she needs soft foods. She is also off onions and garlic. I decided that a specially adapted minestrone soup would be a good choice for Sunday dinner.
As my main dish to go with my farro salad, I decided to bake some chicken. When I was a child—in the ‘60s—my mother would bake chicken drenched in Wishbone Italian dressing—son-in-law pointed out that her remembered that this recipe was actually on the bottle. Since I had already made more dressing that I needed for my salad I decided to replicate this fondly remembered dish.
I am doing a barbecued bulgogi tri-tip for our Sunday meal. This popular Korean dish is usually made with thinly shaved marinated beef and then grilled with onions. Daughter Miriam is off garlic and onions—I also did not want to spend time par-freezing an finely slicing my meat—I would have to adapt my recipe to her needs. I finally decided to marinate a whole tri-tip, barbecue it, and then slice the roast at the table.