Here we are, officially remanded to our homes, and quickly finding that eating the same thing is not very fun. It is also a bit of a challenge when running to the grocery store is like a running a gauntlet of coronavirus carrying zombies searching for toilet paper. So here is my take on a simple chicken curry using mostly pantry and basic ingredients. I bought some Thai basil to make Thai Basil Fried Rice and thought this dish would be perfect for the remaining basil. This dish comes together quickly and is full of flavor…
From Harry MacElhone’s 1927 book, Barflies and Cocktails, comes this smooth landing of a cocktail, nothing like the disaster-invoking name implies. The blend of cognac, Grand Marnier, and dry vermouth produces a slightly sweet, slightly herbaceous drink that simply satisfies without the need for exotic ingredients. The 1:1:1 ratio – like the Negroni – makes it easy to remember if you happen to be out and about when you want to enjoy this tipple, especially if the bartender doesn’t know how to make it. According to MacElhone, this cocktail…
I came across this recipe over the summer and found it interesting enough to bookmark it. I knew there was no way I would make this during the summer, but winter is a whole different story. This dish screams cold weather comfort food to me and after our little brush with snow and below freezing temperatures this week, it is high time I made it. The recipe it is based on feeds 12, so paring this bad boy down to a smaller portion is going to be the challenge. But you all know that is what…
Here is a delicious side dish from Korea that really shines. I had some baby bok choy available and found this recipe from KimchiChick, which really intrigued me. It seems so simple and it looks incredible. So, I made it and enjoyed it with glass noodles and stir-fried chicken breast. I let this dish be the primary flavor and wow, what flavor! I will definitely make this again… and soon! Save Print Bok Choy Namul Prep time: 10 mins Cook time: 5 mins Total time: 15 mins Serves: 1  …
Based on a friend’s suggestion, I broke down and picked up an Instant Pot. I scored a sweet deal on the Instant Pot Duo Mini, a small, feature-packed cooker perfect for Cooking4OneandaHalf. Of course, I tested it per the instructions, then tested it with white rice, then with small red beans. The results were good, the time to cook was quick, and overall I was satisfied with adding this device to my cooking repertoire. So, I needed to cook something in it to really showcase the quick and tasty results so often touted…
I received this recipe in the New York Times Cooking email a few weeks ago and thought this may be a treat Ana would enjoy. So last night, I made it. Yep, I made it including the dulce de leche! Of course, I used Serious Eats easy recipe to make the caramel-like brown sauce so enjoyed in Latin cuisine. The cake itself came together quite easily and if there was any hiccup, I would say it was in removing the loaf from the pan. Anywhere the gooey marbling came into contact with the pan, it…
From the Kitchn comes this delicious Stuffed Pepper Soup, based on what else – that ever popular dish the stuffed bell pepper. I like this dish for its robust flavor and even more for the fact that it brings all the flavors of stuffed peppers into a soup so easy to make it should be a crime. This version is stove-top, but I wonder if it could be adapted to an Insta-Pot. I bet it could and then it would be even easier and quicker to prepare. So until I work out the Insta…