Fragrant Chinese Yam Rice

Original recipe:  https://www.foodelicacy.com/easy-fragrant-yam-rice/

Came out pretty well!  I'd definitely make it again.

We used cubed chicken thigh instead of pork belly (and about twice as much).

When I make again:
  - double the amount of yam and mushroom
  - keep amount of chicken the same
  - either leave out dried shrimp, or use real shrimp chopped into little bits.

Here's the dried shrimp I used.  They were ok, and I think if you're used to this, they're probably really great.  They were just a little too intensely fishy for me.

Yam & re-constituted shiitake mushroom

Frying the yam

After adding shrimp & chicken

in my bowl!

In the pot

Thai chicken stew with wild rice

This made a BOATLOAD of stew with a nice warm curry flavor and very minimal prep.

David loved this soup (one of his favorites).  Maria liked it, but thought it was too rich and would halve the coconut milk.

Original recipe:  http://carlsbadcravings.com/slow-cooker-thai-coconut-chicken-wild-rice-soup/

Only deviation from the recipe was to add a chopped up head of broccoli in the last 15 minutes.
We SHOULD have added the zuccini in the last 15 minutes (or maybe at the end and let it cook in the residual heat).  We accidentally forgot to add the sweet potato.  Would also be nice to have some of those tiny asian mushrooms in there.

Heat level was good.  We used the Mae Ploy red curry paste.  Maybe a hint too much peanut butter (but Maria didn't measure it, so hard to say).  A little lime zest in the last 15 might be good too, or ginger or something.

Anyway; great soup!

Homemade Sichuan Chili Oil

I LOVE this and put it on everything, including eggs and toast in the morning.

It's not spicy, and there's not enough sichuan peppers in there to numb your tongue.  Instead it's a nice dark, umami, warming undertone to whatever you want.  Great with any kind of meat or mushrooms.

I followed the original recipe pretty much exactly:  https://omnivorescookbook.com/how-to-make-chili-oil/

The only note was that at her prescribed temp, I wasn't getting any bubbling at all, but I kept it at that temp since she seemed freaked out about burning the spices.  The results were great!  Makes a lot of oil that lasts 6 months in the refrigerator. 

I'm almost out, but here's mine:

Lunch MaPo Tofu

One of my favorites!  Esp. in winter.  (and it's close enough now).

Original recipe:  https://omnivorescookbook.com/authentic-mapo-tofu/

I double it, and add some (limited) vegetables.

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Marinate:  Combine 1/2 lb ground meat (original is pork, we do beef; either way, make it fatty) with 4 tsp rice wine, 2 tsp light soy sauce and 1 tsp minced ginger.

Heat on med heat:  2 Tbsp homemade schezuan chili oil (recipe, but also see note below).
Add 1 large carrot, diced, and let it brown (~5 min).
Add beef and stir around to break it up, cook until mostly done.

Add 3 Tbsp broadbean paste.
Add tiny mushrooms.

Stir and cook until beef is done.  Add frozen peas.  Stir until they're heated up.

Add 1/4 - 1/2 tsp five spice powder, 1 - 1.5 tsp sugar and stir.  Add large cubes of soft tofu from 2 packages.  Add 1.5 C water and gently stir around.  Heat on high until simmering, then turn to low and heat covered with a crack for 10-15min until the sauce reduces.

Add slurry of water and cornstarch to thicken.

Add green onion at the end (imo).

Ta da!  Photos below.

But first:  a note about sichuan chili oil.  It's not spicy.  The recipe linked above gives an oil with a dark, umami warming flavor.  I LOVE it and add it to lots of stuff, including eggs and toast in the morning.  The original recipe calls for a neutral oil in which you fry sichuan pepper corns, removing and, if desired grinding to re-add at the end.

I prefer the sichuan pepper to add a warming undertone.  If you add more, THEN you get that unique tongue numbing effect, which is also fun, but not what I want for everyday lunches, usually.

Here's the carrots and mushrooms that will go in

Carrots in the chili oil

Now with mushrooms, beef, broadbean paste, and peas

Plus the tofu & water

All done!

Chicken Saag

We found a saag recipe we like! Based off of the recipe on AllRecipes but made with modifications based on the reviewers and how much work I actually wanted to do.

Ingredients
1/4 cup vegetable oil or ghee
2 lb boneless skinless thighs, cut into big bite pieces. Would be good with bone-in though.
2 pounds frozen chopped spinach, thawed and water squeezed out
1 large onions, minced
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 (14.5 ounce) can crushed tomatoes fire roasted
2 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon ground turmeric
2 green cardamom pods
1 black cardamom pod
2 whole cloves
1/2 cup heavy cream (used this because I had it, milk would be fine I think)
1 heaping teaspoon garam masala
6 tablespoons sour cream
2 tablespoons butter (omitted when using heavy cream)

Directions
Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned after sprinkling with some salt, about 8 minutes per side. Set the chicken aside.

Run the thawed spinach through the food processor a bit to get a finer chop.

Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomatoes, ground coriander, chili powder, turmeric, cardamom, cloves, and 1 tsp salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes. Pour in the milk or cream, stir to combine, and return the chicken pieces to the skillet. Bring the mixture to a simmer, reduce heat, cover, and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the skillet, and cook about 15 minutes, stirring moderately to ensure it doesn't stick/burn.
Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter if using.

Here's our picture!  (right on the stovetop; not super pretty, but very delicious!)