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.

 ---

 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

---

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.)

---

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.

---

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.

---

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!!