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.

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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.

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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

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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! 

to try: Crispy Rice Salad with Shiitake Mushrooms & Shrimp (Nam Khao–Inspired)

Crispy Rice Salad with Shiitake Mushrooms & Shrimp (Oven Method)

Ingredients

• 2¼ cups water
• 1½ cups jasmine rice, rinsed
• 3 tablespoons lime juice (2 limes)
• 2 tablespoons fish sauce
• 1 tablespoon Thai red curry paste
• 1½ tablespoons sugar
• 1 teaspoon grated fresh ginger
• 2 shallots, sliced thin
• 3–4 tablespoons vegetable or neutral oil (for roasting rice)
• 1 cup shiitake mushrooms, finely chopped (stems removed)
• 6 ounces shrimp, peeled, deveined, cut into ½-inch pieces
• ½ cup fresh cilantro leaves
• ½ cup fresh mint leaves, torn
• 4 scallions, sliced thin on bias
• ¼ cup dry-roasted peanuts, chopped coarse

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Instructions

1. Cook the rice
Bring water and rice to a simmer in a large saucepan over high heat. Reduce heat to low, cover, and cook until tender and water is absorbed, about 10 minutes.
Remove from heat, place a clean towel under the lid, and let sit for 10 minutes.

Spread rice onto a large plate or sheet pan and let it cool and dry slightly (10–15 minutes).
Tip: Slightly drier rice = better crisping.

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2. Crisp the rice in the oven
Preheat oven to 425°F. Line a large sheet pan with parchment.

Transfer cooled rice to the sheet pan. Drizzle with 3–4 tablespoons oil and gently toss to coat.
Spread into an even layer, pressing lightly so some areas form small clumps.

Roast for 25–35 minutes, stirring once or twice, until rice is golden brown and crispy in spots.
(For extra crunch, leave some areas undisturbed longer before stirring.)

Let cool slightly—it will crisp more as it sits.

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3. Make the dressing
In a large bowl, whisk lime juice, fish sauce, curry paste, sugar, and ginger until sugar dissolves.
Stir in shallots and set aside.

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4. Cook mushrooms and shrimp
Heat a skillet over medium heat with a little oil.
Add shiitake mushrooms and cook until browned and slightly crisp, about 5–7 minutes.

(Optional but recommended: add 1–2 teaspoons soy sauce + pinch of sugar here for depth.)

Add shrimp and cook until just opaque, about 2–3 minutes.
Remove from heat.

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5. Assemble the salad
Break up the crispy rice into bite-size pieces.

Add crispy rice, mushroom-shrimp mixture, cilantro, mint, and scallions to the dressing.
Toss gently to combine.

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6. Serve
Transfer to a platter and sprinkle with peanuts.

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A couple of small upgrades (optional but impactful)

• Mix 1–2 teaspoons curry paste + a splash of fish sauce into the rice before roasting for more “nam khao” flavor baked in
• Finish with extra lime juice right before serving for brightness
• Serve with lettuce leaves for scooping (very traditional)

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Lamb ragu

Very good! 

Original recipe here:  https://cooking.nytimes.com/recipes/1025237-quick-lamb-ragu-with-artichokes

We started with 1 Tbsp oil.  Browned lamb in a thin layer for 5-6 minutes.

Salted it, added 2 Tbsp tomato paste, 1/2 tsp harrisa, 3 large garlic cloves minced (not too small).

Stirred around and cooked for 3-ish more minutes.

Added 1/2 cup pino grigio in small bits while scraping brown bits off the bottom of the pan and simmered another 2-ish minutes?

Instead of cherry tomatoes, we added 1 can TJ tomato sauce, and put in the artichokes at this point as well as 1 tsp fish sauce.  Stirred around and cooked about 5 min as pasta was cooking.

The fresh mint actually was really nice!  We skipped the butter, but that probably is really good too. 

 

GPT Bakery-Style Brown Butter Chocolate Chip Cookies

 

Bakery-Style Brown Butter Chocolate Chip Cookies

Yield

~15 medium cookies

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Ingredients

• 170 g (12 tbsp) unsalted butter
• 25 g (3 tbsp) milk powder (to be toasted)

• 160 g packed dark brown sugar
• 80 g granulated sugar

• 1 large egg
• 1 large egg yolk

• 120 g all-purpose flour
• 100 g bread flour
• 1/2 tsp baking soda
• 3/4 tsp kosher salt

• 2 tsp vanilla extract

• 170–200 g chocolate (roughly chopped)
  (mix of chips + chopped bar works best; brands like Guittard or Ghirardelli hold up well)

• Flaky salt (optional)

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Directions:

1) Toast milk powder

• Cook milk powder in a dry skillet over medium-low heat.
• Stir constantly until golden and nutty (3–5 min).
• Transfer to a bowl to cool.

2) Brown the butter

• Melt butter over medium heat.
• Continue cooking, swirling, until deep golden with brown flecks and smells nutty.
• Immediately remove from heat.

Important: Pour into a mixing bowl and let cool 10–15 minutes (warm, not hot).

3) Combine butter + milk powder

• Stir toasted milk powder into the warm brown butter.
• This step amplifies that toasty flavor throughout the dough.

4) Mix sugars

• Add brown sugar and granulated sugar to the butter.
• Whisk until glossy and smooth (about 1 minute).

5) Add eggs + vanilla

• Whisk in egg + extra yolk + vanilla until thick and slightly lighter in color.

6) Add dry ingredients

• Stir in flours, baking soda, and salt.
• Mix just until combined—do not overmix.

7) Fold in chocolate

• Add chopped chocolate and chips.
• Dough should be soft but not runny.

8) Rest the dough (key step)

• Cover and refrigerate 24–48 hours.

9) Shape

• Scoop ~60 g portions.
• Form into tall, rough mounds (not smooth balls).

10) Bake

• Oven: 350°F (175°C)
• Bake 11 minutes

Look for:

• Edges set and golden
• Centers still soft/pale

11) Finish

• Sprinkle lightly with flaky salt immediately after baking (optional)
• Cool on pan 5–10 minutes before moving.

What to expect

• Edges: crisp, caramelized
• Centers: soft, chewy, slightly gooey
• Flavor: deep toffee/butterscotch notes from brown butter + toasted milk powder
• Chocolate: melty pockets + structure from mixed textures

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Small adjustments if needed

• Too thick: gently flatten dough before baking
• Too thin: chill longer or add 10–15 g more flour
• More chew: increase bread flour slightly
• Softer overall: pull 1–2 minutes earlier

To try: Cumin cauliflower soup

 https://chatgpt.com/c/69e2caff-c5cc-8332-b629-ff9bb6769ec5

Ultimate Pistachio ice cream

 This recipe was generated with Chat GPT when prompted for a pistachio ice cream with an intense pistachio flavor and a smooth finish (no chunks). I made a few modifications below to the method after making it the first time that I think will simplify without changing the result. Still a bit of a project.

Yield

About 1 generous quart

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Ingredients

• 180 g raw unsalted shelled pistachios

• 420 g whole milk (1 3/4 cups), divided

• 240 g heavy cream (1 cup)

• 4 large egg yolks

• 85 g granulated sugar (6 1/2 tbsp), divided (at custard phase it didn't seem sweet enough, I added 3 more tbsp)

• 45 g light corn syrup (3 tbsp)

• 14–16 g whole milk powder (about 2 tbsp)
  (since you have whole milk powder, use a little less than nonfat dry milk)

• 1/2 tsp fine sea salt

• 1/8 tsp almond extract

• 1/2 tsp vanilla extract (optional, but nice and subtle)

Optional (recommended only if you want a delicate floral-luxe note)

• 6–10 saffron threads, bloomed in 1 tbsp warm milk
  (Use only a tiny amount so it enhances without taking over.)

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Method

0) Remove skins from pistachios

Blanch the pistachios in boiling water for 10-15m. Rub vigorously in a kitchen towel to loosen and remove skins. Allow plenty of time for this fiddly task.

1) Toast the pistachios

Heat oven to 325°F / 165°C. Spread pistachios on a tray and toast 6–8 minutes, until fragrant. Cool slightly.

2) Steep the pistachios

In a saucepan, combine:

• pistachios

• milk

• cream

Heat until steaming but not boiling. Turn off heat, cover, and steep 45 minutes.

Optional saffron: Bloom 6–10 saffron threads in 1 tbsp warm milk for 10 minutes, then add to the steeped dairy.

3) Blend + strain for a smooth base

Blend pistachios with a little bit of milk in the tiny blender until it's super smooth (in batches).

Add the steeped dairy, and blended pistachios to a full size blender. Blend 1–2 full minutes until very smooth.

Straining a bonus but I didn't find it necessary

4) Make the custard

In a bowl, whisk together:

• 4 egg yolks

• remaining sugar

• corn syrup

• whole milk powder

• salt

Rewarm the strained pistachio dairy until hot/steaming. Slowly whisk some into the yolks to temper, then return everything to the saucepan.

Cook over medium-low, stirring constantly, until slightly thickened and it coats the back of a spoon, about 170–175°F.
Do not boil.

6) Finish + chill

Remove from heat and stir in:

• almond extract

• vanilla (if using)

Cool over an ice bath, then refrigerate at least 6 hours, ideally overnight.

7) Churn + freeze

Churn in your 1-qt ice cream maker until thick and soft-serve-like, usually 20–30 minutes.

Transfer to a shallow container, press plastic wrap or parchment directly on the surface, and freeze 4–6 hours to firm up.

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Beginner Success Tips

• Use raw unsalted pistachios for the cleanest flavor.

• Don’t skip the almond extract—1/8 tsp only is the sweet spot. It quietly boosts pistachio without making it taste almondy.

Chicken Boti from Zareens

 Grilled Chicken Boti

3 Tbsp oil (we used 2)

1/4 cup freshly squeezed lime or lemon juice (we used lemon)

3 Tbsp greek yogurt

2 Tbsp paprika regular (not smoked) paprika

2 tsp cayenne (this was not too much)

2 tsp garlic paste

1 tsp crushed coriander seed (we used powder)

1.5 tsp salt

3 Tbsp white vinegar (we used 2 Tbsp) 

1/2 tsp cumin powder

1/2 tsp freshly ground black pepper

1 Tbsp fresh mashed papaya (we omitted this)

1/4 tsp garam

 

Mix all above ingredients in a bowl.  Add 2 lb chicken thigh and toss evenly to coat.  Let rest 30-60 min.  Grilled it at 450-500 for ~4-6 min per side until internal temp wsa 165.

VERY DELICIOUS! 

 

Lahori Cholay from Zareens

 Original source was Zareen's cookbook.

Boil potato:  2-3 baby potatoes (about 1/4 cup) cut in half and boiled with 1/2 tsp salt for 8-10 minutes until soft to a fork.  Drain (don't rinse) and let air cool. 

Fry onion.  In 1/2 cup oil or ghee (we used 1/4 cup), fry 1 cup of finely diced onions until they start to turn golden (for us about 10 min).  We used the 12" heavy bottom fry pan. The original recipe doesn't specify golden ... just says 5-6 min?  Don't go less than a 1/4 cup because it won't be enough oil to fry the potato mash in step 2.

Potato mash:  In a bowl, mix 1 Tbsp each garlic and ginger paste, the boiled potato (mash with a fork in the bowl), black pepper, 1/4 tsp baking soda, 1 tsp red pepper flake (we used 1/2 tsp red chili powder), 1/4 tsp turmeric (we used 1/2 tsp), 1/2 tsp salt, and 1/4 yogurt.  Stir to a paste.

 When onions are done, add potato mash and fry for 5-6 min more.  stir frequently, scraping any browned bits off the bottom.

Add 2 cans chickpea with they're liquid.  Cook 5 min over medium heat, stirring frequently.

Add 0 - 1/2 cup water, and simmer on low for 6-8 min or until you have desired consistency.  (we didn't add any water). 

messed up the roast chicken recovery soup

 The roast chicken was not flavorful.  So we made this with it.

🍋 Lemon Chicken Orzo Soup (Using Roasted Lemon-Thyme Thighs)

Serves 4–6

Ingredients

• 2 tablespoons olive oil or butter

• 1 small yellow onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 8 cups chicken broth

• ¾ cup dry orzo

• 2–3 cups roasted chicken thighs, shredded

• 1 bay leaf (optional)

• Juice of 1–2 lemons

• ½–1 teaspoon salt (adjust to taste)

• ¼–½ teaspoon black pepper

• 1–2 handfuls fresh spinach (optional)

• 2 tablespoons chopped parsley (optional)

Optional finish:

• 1 tablespoon butter for richness

• OR 1 egg for Greek-style thickening

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Step 1: Shred the Chicken

Before starting the soup:

Remove any skin.
Use two forks (or your hands) to shred the chicken into thin strands, not chunks.

If it feels dry, toss it with 1–2 tablespoons warm broth and let it sit while you start the soup.
This gives it a head start on rehydrating.

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Step 2: Build the Base

In a large pot over medium heat:

Add oil.
Sauté onion, carrots, and celery for 5–7 minutes until softened.
Add garlic and cook 30 seconds.

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Step 3: Add Broth & Cook Orzo

Pour in broth and add bay leaf.
Bring to a gentle boil.

Add orzo and cook 8–10 minutes, stirring occasionally, until just tender.

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Step 4: Add the Shredded Chicken (Gently)

Lower heat to a gentle simmer.

Stir in the shredded chicken and cook only 3–5 minutes — just until warmed through.

Do not boil hard.
Gentle heat keeps the thigh tender and lets it absorb broth instead of tightening.

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Step 5: Brighten & Finish

Remove from heat.

Stir in:

• Lemon juice (start with 1 lemon)

• Salt and pepper

Taste and adjust:

• Add more salt if needed (your roasted chicken may need a boost)

• Add more lemon for brightness

Stir in spinach if using — it will wilt immediately.

Optional: Stir in 1 tablespoon butter for silkiness.

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Optional Greek-Style Finish (Highly Recommended)

Whisk 1 egg in a bowl.
Slowly whisk in ½ cup hot broth from the soup.
Then stir that mixture back into the pot off heat.

This makes the soup lightly creamy without cream and works beautifully with lemon.

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Final Tip

Let the soup sit for 5 minutes before serving.
That resting time allows the shredded thigh to fully absorb the broth and soften.

If you'd like, I can also give you a make-ahead version — or tips to keep the orzo from soaking up all the broth overnight.

 

to-try: egg tofu with shrimp

 https://www.youtube.com/watch?v=k4NVeFLW6qQ

to-try: Nadia pho powder

 🌿 Pho Sprinkle for Broccoli (Vegetable-Optimized)

Yield: ~½ cup seasoning

Base

• 3 tbsp fine sea salt
• 1 tbsp chicken bouillon powder (good quality)
• 2 tsp mushroom powder

Pho Aromatics

• ¾ tsp toasted ground coriander seed
• ⅛ tsp ground star anise (scant — very important)
• ⅛ tsp Saigon cinnamon
• Tiny pinch ground clove (literally a pinch between fingers)
• ½ tsp white pepper
• ½ tsp ground ginger

Vegetable Brighteners

• ½ tsp sugar
• ¼ tsp citric acid OR 1 tsp finely powdered freeze-dried lime zest

FOR NADIA:

Mix this once and keep in a jar:

• 3 tbsp fine sea salt
• 1 tbsp chicken bouillon powder
• 1 tsp sugar
• 1 tsp ground coriander
• ½ tsp ground ginger
• ¼ tsp white pepper
• Tiny pinch cinnamon
• Tiny pinch star anise (very small — barely 1/16 tsp)

Blend well.

 

Japanese style beef stew

 Original recipe here:

https://cooking.nytimes.com/recipes/1017398-japanese-style-beef-stew

It took like 2 hours of simmering to get the beef tender.  We decided to wait until the beef was basically tender before adding the sweet potato.

Not sure if we should have added more liquid or not ... tbd 

 Apparently the name for this stew in japanese is Nikujaga 

Comments say: Simple rule of 1 hr/1 lb chuck.  Low heat and slow.

Next time: leave the lemon peel out because it can make the broth bitter. 

Chinese green bean side

 About 1/2 lb green beans trimmed to 2" lengths.

Boiled them in water + 1 tsp salt for 3-4 minutes until just under tender crisp.  Rinsed in cold water.

1-2 tsp oil on high heat.

Stir-fried green beans for 1 min.  Turned heat down, added 2 cloves garlic chopped (not minced, keep them bigger) and matchsticks of ginger.  After 30 seconds, splashed in 1 tsp soy sauce and 1 tsp rice vinegar.

Meanwhile I'd been toasting a goodly amount of peanuts which I chopped and threw in at the end.

Very good! 

to try: west-african chicken and groundnut stew

 https://www.preciouscore.com/african-chicken-peanut-stew/

(but look for alternative recipes too) 

ugandan rolex

 https://mayuris-jikoni.com/2022/12/02/ugandan-rolex/

Ina Garten's roast chicken

 https://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe-1940592

This was about the same as all the roast chicken we ever make.  A little dry in the breast.  Mostly just tastes like chicken, not so flavorful.

The roast fennel was too squishy and weird.

I thought the rest of the veggies were good, but we probably won't do this one again. 

Ma Po Tofu Scramble recipe

 Really like this one!  

Double the amount of tofu for the amount of meat.  Even that is maybe the wrong ration; maybe 1/4 th or 1/3rd lb meat for double the tofu (?).  

To try:  Pork instead of beef, and have some shrimp in there as well. 

To try:  augment or replace beef with mushrooms and add some veggies 

 

 

Here's chat gpt veggie version:

Vegetarian Doubanjiang Tofu & Eggs
(Serves 2–3)

Ingredients

• 3 tablespoons neutral oil, divided

• 8 oz cremini or shiitake mushrooms, very finely chopped

• Salt, to taste

• 1 teaspoon Sichuan peppercorns, lightly crushed (optional)

• 1–2 tablespoons doubanjiang (to taste)

• 1 tablespoon tomato paste

• 1 tablespoon soy sauce

• ½ teaspoon sugar

• 1 teaspoon freshly grated ginger

• 3 scallions, white/light green parts separated from dark green tops

• ¼ cup water

• 1 small red bell pepper, finely diced

• 1 (14 oz) block medium or soft tofu, cut into ½-inch cubes

• 3–4 large eggs

• Optional: small handful baby spinach

• Optional finishing touch: a few drops sesame oil

Instructions

Step 1
Heat 2 tablespoons of the oil in a 10- or 12-inch nonstick skillet over medium-high heat. When hot, add the finely chopped mushrooms and a small pinch of salt. Cook, stirring occasionally, until deeply browned and slightly crisp at the edges, about 6–8 minutes. (Let them sit undisturbed at times so they brown properly.) Reduce heat to medium-low.

Step 2
Stir in the Sichuan peppercorns, ginger, white and light green parts of the scallions, doubanjiang, tomato paste, soy sauce, sugar, and ¼ cup water. Stir very well to dissolve the tomato paste and doubanjiang. Add the diced red bell pepper and cook 1–2 minutes.

Gently fold in the tofu cubes and simmer another 1–2 minutes. If using spinach, stir it in just until wilted. Turn off heat and transfer the mixture to a bowl. Wipe the skillet clean.

Step 3
In the same skillet, heat the remaining 1 tablespoon oil over medium-high. Add the eggs and cook, pushing and folding with a spatula, until just slightly under your preferred doneness. Turn off heat and push the eggs to one side of the pan.

Step 4
While everything is still warm, return the tofu mixture to the skillet and gently fold it into the eggs, being careful not to break up the tofu too much. Taste and adjust salt if needed.

Transfer to serving plates, sprinkle with the sliced dark green scallion tops, and drizzle with a few drops of sesame oil if desired. Serve with buttered toast or rice.

 

Khousay (cow-say)

 Rashida's version:

6 bone-in chicken thighs

2 cans coconut milk (I used 3 cans last time we ate, we like it more soupy)

Half medium sized onion

2 heaping table spoons besan

½ teaspoon turmeric

1 teaspoon peprika (I used kashmiri chili powder it has a little more kick to it)

Fry onions in hot oil until slightly brown.  Add besan and fry for couple of minutes then add turmeric and peprika, fry for a minute or so.  Add chicken and coconut milk + one and half cans water (add 2 cans of water if using 3 cans coconut milk).  Add salt to taste.  Stir until it comes to boil.  Let it simmer until the chicken is very tender and you can easily separate the meat from the bones.  I like to take out the bones once done as it is easier to eat.  You may leave the bones if you prefer.

Serve over pasta.  Top with green onions, cilantro, crushed pepper, and lemon/lime.

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 Chat-gpt version with vegetables:

Coconut Chicken & Vegetable Khow Suey

Serves 4–6

Ingredients

Chicken & Broth

• 1½ lb boneless chicken thighs (or breasts)

• 1 Tbsp neutral oil

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 Tbsp fresh ginger, minced

• 2 tsp ground turmeric

• 1½ tsp curry powder (or mild garam masala)

• 1 tsp paprika or Kashmiri chili powder (optional, for color)

• 1 Tbsp chickpea flour (optional but traditional; thickens broth)

• 1 (14 oz) can coconut milk

• 2–2½ cups chicken stock

• Salt, to taste

• Optional: 1 Tbsp fish sauce or soy sauce

Vegetables (mix & match)

• 1 cup carrots, julienned or thinly sliced

• 1 cup cabbage, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 cup mushrooms (shiitake or cremini)

• Optional additions: snow peas, zucchini, spinach, baby corn

Noodles

• 12–16 oz egg noodles
  (spaghetti works surprisingly well if that’s what you have)

Toppings (important!)

Choose several:

• Fried shallots or onions

• Crispy garlic

• Chopped cilantro

• Sliced scallions

• Lime wedges

• Chili oil or sambal oelek

• Toasted peanuts

• Hard-boiled eggs, halved

• Crispy noodles or chow mein strips

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Instructions

1. Cook the Chicken

• Place chicken in a pot, cover with water, add a pinch of salt.

• Simmer gently for 15–20 minutes until cooked through.

• Remove chicken, cool slightly, then shred.

• Reserve 2 cups of the cooking liquid.

(Shortcut: rotisserie chicken works fine — just use stock instead.)

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2. Build the Curry Base

• Heat oil in a large pot over medium heat.

• Sauté onion until soft and lightly golden (8–10 minutes).

• Add garlic and ginger; cook 30 seconds.

• Stir in turmeric, curry powder, paprika, and chickpea flour.

• Cook spices for 1 minute, stirring constantly.

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3. Make the Broth

• Slowly whisk in coconut milk to avoid lumps.

• Add reserved chicken liquid and chicken stock.

• Simmer gently for 10 minutes until slightly thickened.

• Season with salt and fish sauce/soy sauce if using.

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4. Add Chicken & Vegetables

• Add shredded chicken.

• Add vegetables in stages:

  • First: carrots, mushrooms (3–4 minutes)

  • Then: cabbage, bell pepper (2–3 minutes)

  • Last: quick-cooking greens like spinach (30 seconds)

• Taste and adjust seasoning.

The broth should be creamy but pourable — add stock if needed.

 

Vietnamese (Chicken) Salad

 https://www.recipetineats.com/vietnamese-chicken-salad/

Made this for NYE without chicken (we had grilled chicken on the side) but could be a great summer meal as intended with shredded chicken in it.

My only modifications were:

• Used pre-shredded cabbage from TJs
• left out the chili but would be good with something in there
• used green onion instead of red onion

Chanterelle fritatta

 This was very good!!

Pre-heated oven to 375. 

Started with 1 lb (cleaned, trimmed) chanterelle.  I cleaned them under cold water and then dried them with towels, cut them into 1/2" to 1" pieces.

With pan on 8, dry-cooked them, pouring off water ever 3-4 minutes until all water was gone (about 8 minutes).

Added ~2 tbsp butter cut into small cubes, a pinch salt, and 2 minced garlic cloves.  Cooked on 4 for about 5 minutes until browned a bit.  Added the leaves from 2 springs of thyme at the end.

Meanwhile, combined 7 eggs, 1/4 cup heavy cream + 3/4 cup whole milk, 1/2 tsp salt, black pepper, and 1 cup grated sharp cheddar.

Added in mushroom mixture.

Poured into pie dish (I didn't pre-grease it and it was fine).  Cooked 30 min, then grated a bit of parm on top and broiled for a few more minutes.

Delicious!!