To try: Golden chicken noodle soup

 Attempt to copy-cat the mian version:

https://chatgpt.com/c/6a14a702-9198-8329-ac29-dee3a1b5a539 

To try: Dhan Saag recipe

Shaukat's recipe is here.  seems quite involved. 

Gai Pad Krapow (thai ground chicken)

This was very good!

We modified this one to include dark green vegies:  https://thewoksoflife.com/thai-basil-chicken-pad-krapow/

 

Pre-prep:

- 6 oz (small bunch) dark green veg.  We used Yu Choy.  If stems take longer to cook, thinly slice and keep separately.

- 2-3 shallots thinly sliced (we did 2 ... 3 could have been ok)

- 1 - 4 thai birdseye chilies (or even more if you want) sliced. 

- 6 cloves garlic sliced or roughly chopped (make sure pieces aren't too small or they'll burn)

pre-mix the sauce:  2-4 Tbsp water or broth, 2 tsp light brown sugar, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1.5 Tbsp fish sauce, 1 tsp dark soy (for the color) and pinch white pepper.

Heat pan:

- In large pan, heat over high heat until water droplets bead and dance.

- Add 2-3 Tbsp oil.  Add shallot, cook 20 seconds, add garlic and chili and cook 20 seconds, add 1 lb ground chicken, flatten and let crisp at edges for 45 seconds.  (ours didn't really, but it was ok).

-  Add the yu choy stems and cook for 1 min.  (it's ok if chicken isn't fully cooked ... it will cook).

- Add the sauce and cook until it concentrates and is slightly sticky.  

- Toss in the yu choy leaves and stir until they wilt.

- Turn off heat at stir in one large (large!) handful of thai basil leaves and stir until wilted.

Taste:  If it needs more brightness, add a squeeze of lime.  If it needs more salt, fish sauce.  If it needs more sweetness, pinch of sugar.  If it needs more heat, some freshly sliced chilies.

We serve it over white rice and top with a fried egg.  The fried egg really adds a lot to this dish so try not to skip it! 

Chewy chocolate chip espresso cocoa nib cookies (GPT)

 

Bakery-Style Espresso Cocoa Nib Chocolate Chip Cookies

Makes 10 large bakery cookies

Ingredients

• 300 g all-purpose flour
• 20 g bread flour.
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp Diamond Crystal kosher salt
  (or 3/4 tsp Morton)
• 1 tbsp milk powder (optional but excellent)

• 227 g unsalted butter
• 2 tbsp espresso powder
• 220 g dark brown sugar
• 70 g granulated sugar

• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract

• 170 g semi-sweet chocolate chips or fèves
• 85 g chopped semi-sweet or bittersweet chocolate
• 45–55 g cocoa nibs

Optional finishing:

• flaky salt
• a few extra cocoa nibs pressed on top before baking

Method

1. Brown the butter

Cook butter over medium heat until deeply golden and nutty. Stir frequently near the end.

You want it noticeably browned, not just melted.

Transfer to a bowl to cool.

After about a minute, stir in the espresso powder until dissolved.

Let cool another 10–15 minutes.

2. Mix sugars

Whisk brown sugar and granulated sugar into the butter thoroughly.

It should look glossy and thick.

3. Add wet ingredients

Whisk in:

• egg
• egg yolk
• vanilla

Whisk until smooth and slightly lighter.

4. Add dry ingredients

Fold in:

• flour
• baking soda
• baking powder
• salt
• milk powder

Mix until almost combined.

5. Add chocolate + nibs

Fold in:

• chocolate chips
• chopped chocolate
• cocoa nibs

The dough should be soft but not loose. If dry, add 1tbsp water or milk.

If it feels greasy/warm, chill briefly before scooping.

6. Scoop + chill

Portion into large cookies:

• about 95–105 g each

For bakery texture, form rough tall mounds rather than smooth balls.

Chill at least 4 hours, ideally overnight.

Bake

Bake at:

• 375°F
• 13–16 minutes

Bake until:

• edges are browned
• centers still look slightly underdone
• tops are crinkled

Immediately after baking, optionally use a round cutter or bowl to swirl them into perfect circles.

Finish with flaky salt.

Spiced Date & Nut Cookies (Indian-leaning)

Spiced Date & Nut Cookies (Indian-leaning)

Texture: soft centers, lightly crisp edges
Flavor: warm spices, caramel-like dates, nutty crunch

Ingredients (makes ~20 cookies)

Dry:

• 1 ¾ cups (220g) all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp fine salt
• 1 tsp ground cardamom
• ½ tsp ground cinnamon
• ¼ tsp ground ginger (optional)

Wet:

• ¾ cup (170g) unsalted butter, softened
• ¾ cup (150g) brown sugar
• ¼ cup (50g) white sugar
• 1 large egg
• 1 tsp vanilla extract

Mix-ins:

• 1 cup chopped dates (Medjool preferred; if using Indian dried dates, soak 10 min in warm water and drain well)
• ¾ cup chopped nuts (pistachios, cashews, or almonds work best)
• Optional: 2 tbsp desiccated coconut or 1 tbsp chopped crystallized ginger

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Method

1. Prep
   • Preheat oven to 350°F (175°C).
   • Line baking sheets.
   • If dates are firm/dry, soak briefly and pat dry.
2. Cream
   • Beat butter + both sugars 2–3 minutes until fluffy.
3. Add wet
   • Mix in egg and vanilla until smooth.
4. Dry ingredients
   • Whisk dry ingredients separately, then fold into the dough.
5. Fold in mix-ins
   • Add dates + nuts (and any optional additions).
6. Shape
   • Scoop ~2 tbsp portions, roll lightly, and slightly flatten.
7. Bake
   • 10–12 minutes until edges set and centers still soft.
8. Cool
   • Let sit on tray 5 minutes, then transfer.

---

Make-Ahead Option

• Dough can be refrigerated up to 24–36 hours.
• Flavor improves as spices hydrate and dates soften further.
• Let dough sit at room temp ~15 minutes before scooping if very firm.

---

Notes & Variations

Using Indian dried dates (kharek/chhuhara):

• Must soak and finely chop (they’re firmer and less sticky than Medjool).
• Flavor is more earthy and less caramel-like.

Nut choices:

• Pistachio + cardamom = most “Indian dessert” profile
• Cashew = softer bite, slightly buttery
• Almond = more structure and crunch

Flavor upgrades (optional):

• Add 1–2 tbsp ghee replacing part of the butter for a subtle richness
• Finish with a light sprinkle of flaky salt
• Add a pinch of saffron bloomed in 1 tsp warm milk for a more dessert-like aroma

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If you want a slightly different direction

• Make them as thumbprint cookies and fill with a quick date paste (dates simmered with a little water + cardamom, then blended).
• Or shape into slice-and-bake logs for cleaner edges and easier prep ahead.

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If you want, I can tune this toward a chewier vs crisper texture, or push it further into something like a bakery-style pistachio-cardamom cookie or a more traditional Indian mithai-inspired version.

chewier bakery style pistachio cardamom with dates

For a chewier, bakery-style cookie, you want higher moisture (dates + brown sugar), slightly underbaked centers, and a bit of structure from bread flour. Pistachio + cardamom + dates fits that perfectly.

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Chewy Pistachio–Cardamom Date Cookies (Bakery Style)

Texture target: thick, soft centers, slightly crisp edges, chewy from dates
Time: ~1 hour active (or split over 2 days)

Ingredients (16–18 large cookies)

Make these combined changes:

• 
  

Dry:

• 1 ½ cups (190g) all-purpose flour
• ½ cup (65g) bread flour (key for chew)
• ½ tsp baking soda
• 1 tsp fine salt
• 2 tsp ground cardamom (freshly ground if possible)
• ¼ tsp cinnamon (optional)

Wet:

• 10 tbsp (140g) unsalted butter, melted and cooled slightly
• ¾ cup brown sugar
• 2 tbsp white sugar
• 1 large egg + 1 egg yolk (extra yolk = chew)
• 1 tsp vanilla

Mix-ins:

• 1 cup (160g) chopped Medjool dates (pea-sized pieces)
• ¾ cup (100g) shelled pistachios, roughly chopped
• Optional: 2 tbsp ghee (replace part of butter) or 2 tbsp milk if dough feels stiff

---

Method

1. Prep
   • Preheat to 350°F (175°C). Line trays.
   • If dates are firm, microwave 20–30 sec or lightly warm to soften.
2. Mix wet
   • Whisk melted butter + sugars until glossy and thick (~1 min).
   • Whisk in egg, yolk, and vanilla until smooth.
3. Combine
   • Stir in dry ingredients just until no flour streaks remain.
   • Fold in dates and pistachios.
4. Rest (important)
   • Let dough sit 20–30 minutes at room temp
     or refrigerate 12–24 hours for best flavor + chew.
5. Shape
   • Scoop large portions (~3 tbsp / 70–80g).
   • Roll into tall mounds (not flat discs). Press a few pistachios on top.
6. Bake
   • 11–14 minutes
   • Edges set, centers look slightly underdone.
7. Finish
   • Cool 10 minutes on tray.
   • Optional: light sprinkle flaky salt.

Nadia's doctored broth

 I did 2 ladle fulls of broth.  Added 1/4th tsp soy sauce, 1/4th tsp oyster flavored sauce, 1/8th tsp sugar.

Oven-braised beef with harissa

 This is keepers pg. 197.  VERY GOOD!  Makes enough to freeze half.

3-3.5 lbs boneless beef chuck roast (tied with a string?)  (I didn't do this).

Heat oven to 300F, use a heavy dish with a lid (le cruse for us).  We had 2 steaks, so I used 3/4 tsp salt per side for 3 tsp total.  Many grinds of black pepper on each side.

Added that to cold dish along with 28 oz can whole tomato (cut up with scissors), 3 tbsp prepared harissa,  1 Tbsp each ground cumin and corriander, and 1 more tsp salt.  (we stirred all spices together before adding so they were homogenous).

Cut whole head of garlic in half and place one half on each side face down.

Cook for 3-4 hours total (it took us 4).  At the 3.5 hour mark add 1 C sliced carrots and 1 red bell pepper sliced up, along with 1 cup whole grain rice.  May need to add more liquid at this point (we ended up adding about 1/2 cup chicken broth).

Serve it with an herb drizzle made as follows:  in food processor combine 2 garlic cloves, 3 cups mixed fresh herb (parsley, cilantro, mint), 1 Tbsp minced fresh lemon peel and pulp, seeds removed and 6 Tbsp olive oil.  Season with salt and pepper to taste.

When beef is done, remove it and let it rest 10-15 min.  Then slice it to desired size.  Serve with accompanying herb sauce.

We just ate it stew style without the sauce and it was also great!