Chinese Corn Egg Drop Soup

 I forget which of these two we used, but they're basically the same:

https://www.chinasichuanfood.com/corn-egg-drop-soup/

https://omnivorescookbook.com/chinese-corn-soup/

It was VERY fast and pretty delicious!  My only note was I added I think 2-3 Tbsp of the canned corn water which was just the right amount of corn flavor for the stock.  (the rest was homemade Chinese chicken stock)

Home Made Chicken Udon Soup

 Very good!

Recipe:  https://omnivorescookbook.com/chicken-udon-soup/

I would probably skip the actual chicken and use tofu or prep chicken in a different way.  The actual soup base was delicious, though.  We used home made Chinese chicken stock.  I put in some sliced mushroom and broccoli.

Banh Mi

 These were pretty straightforward and very delicious!

Recipe here:  https://thewoksoflife.com/chicken-banh-mi/

I marinated the chicken for 24 hours.  It was fine.  I also stabbed the chicken a bunch of times to facilitate greater marination; not sure if it made a difference.  The lemongrass flavor was definitely present, but not super strong.

The pickled daikon & carrot were great.  Would be nice with cucumber as well.

We got fresh bread from lion.  Overall, a great success!

Yogurt and Mint Marinated Chicken Thigh Curry

 We made this recipe earlier in the summer, but the marinade was so delicious that I hated the idea of throwing it all away. So we tried it again yesterday but tried to cook it curry style and it turned out great. We do not make the pickled nectarines.

https://www.seriouseats.com/recipes/2020/08/yogurt-marinated-chicken-thighs-pickled-nectarines.html

Ingredients:

• 8 boneless, skinless chicken thighs (1 3/4 pounds; 800g) - I cubed them
• 1 1/2 cups (13 1/2 ounces; 380g) plain unsweetened yogurt - I reduced to 1 cup and would even go down to 1/2 cup for a less watery sauce next time
• 6-7 scallions (3 1/2 ounces; 100g), root ends trimmed and discarded
• 1 packed cup mint leaves and stems (3/4 ounce; 20g)
• 12 whole black peppercorns
• 4 medium garlic cloves (1/2 ounce; 15g), peeled
• 2 tablespoons (1 ounce; 30g) grated fresh ginger
• 1 small fresh green chile, such as Serrano or Thai chile - This would probably be good, we omit to make it as Nadia friendly as possible.
• 1 teaspoon ground turmeric
• 1 1/2 teaspoons Diamond Crystal kosher salt; if using table salt, use half as much by volume
• Lemon or lime wedges, for serving

Directions:

• Marinate the Chicken: 
• In a blender, combine yogurt, scallions, mint, peppercorns, garlic, ginger, chile, turmeric, and salt. Pulse until very smooth. Place the chicken in a baking dish, ziptop bag, or a food-safe storage container with a lid and pour the yogurt mixture all over the chicken, then gently toss to coat well. Cover the container or seal the bag and refrigerate for at least 2 hours, preferably overnight.
• Cook:
• Heat 1-2 tablespoons of your preferred cooking oil in a large pan or medium pot. Add the chicken and all of its marinade and cook until the chicken is cooked through (should have checked how long this took, 15 minutes at most?) stirring occasionally.
• Eat:
• Serve with roti, naan, rice or other starch of choice. Squeeze lime over it if you like.

 Nadia's and Grandma's cupcake recipe

Ingredients: (all pretend)

Flour, 2 cups

Milk, 1 cup

Sugar, l cup

Eggs, 5

Vanilla, a little spoonful

honey, a dribble

raisins, dates, chocolate chips, cranberry raisins

Utensils: (real--from kitchen or toys, or both)

cupcake papers, pan, mixing bowl, spoon to stir with, cup to scoop and pour with, little spoon to measure with, and timer.

Directions

Measure the first three ingredients and stir a lot with spoon. add eggs, vanilla and honey. |Mix with spoon again. Add handfuls of the last ingredients. mix again. Put cupcake papers in the pan, spoon cupcake batter into the papers. Lift carefully and put pan in pretend oven. Set timer. Clean up work space. Check the cupcakes when the timer says they are ready. You can add frosting and sprinkles, of course!!