Seconding this recipe for Beef Chow Mein. I made it last night (using spaghetti noodles) and it was great. I wish our pan was big enough to make extra for leftovers, as I suspect they are awesome. As it were, we consumed the full recipe between the two of us.
3 Likes
Yeah, I used linguini noodles, not sure if I mentioned. So good! Need to make again soon. And it would have to be a heck of a pan to double, I had trouble wrangling it in a 12" frying pan.
2 Likes
I used a 12" pan as well. No leftovers! 
The beauty of cooking for one!! 
1 Like
Made a veggie version tonight: no beef or egg, a big handful of roasted mushrooms instead. Added finely minced fresh ginger in same volume as garlic, used sliced peapods and escarole as the veggies, added a few slices of Fresno chili (and would add more next time). Due to shellfish allergy I always use a vegan mushroom-based “oyster” sauce and I used a mushroom dark soy so there was a ton of umami. Think I enjoyed this even more than the original.
ETA: start stir fry when your noodles have only 2 minutes to go. I started mine when the noodles were 3 minutes out and the veggies were just slightly overcooked for my taste.
11 Likes
Please join us in nominating a book for November:
1 Like
Please join us in the voting for the November COTM:
CHICKEN PICCATA FROM DINNER
I had 50% more chicken so I increased ingredients by 50%. In the past, my favorite recipe for this was from America’s Test Kitchen; I have so many recipes printed out that I couldn’t locate it easily so just tried this recipe. It was tasty but didn’t make enough sauce.
I tried to locate the ATK recipe online, didn’t think I would, but, I did and here it is:
This one doesn’t use white wine but does use broth, shallot, garlic and lemon juice as well as lemon slices; I much prefer it. This even tastes good cold, makes an excellent sandwich.
5 Likes
I continue to be very impressed with Nagi.
4 Likes
which ingrediants you used ?
If you click on the link in the original post, you’ll find the recipe ingredients.
1 Like
My Perfect Vanilla Cake. I made a half recipe of this, so one 8” pan. It’s a bit like a hot milk sponge cake, but with butter melted into the milk, and more mixing after the milk/flour additions. I liked it, but didn’t love it. It was ever so slightly stodgy at first, and I was expecting something lighter. I may have forgot to halve the vanilla, as there was a bit of an aftertaste, so that was my fault. This cake grew on me over the week and I had the last slice this morning. Still moist and fresh after 5 days at cool room temperature.
11 Likes
5 Likes
Thank you!
I made the chow mein from the book, but with beef and really enjoyed it as well. So much so, that the next day, I took the remaining sauce and fresh noodles to my mother’s and made her a batch with chicken and different vegetables. Both delicious.
3 Likes
Made the Everyday Chicken Stir Fry a couple of weeks ago. I like the idea of having the sauce in a jar in the fridge. This was tasty and quick.
3 Likes
Finally made the beef chorizo empanadas I have been lusting to make but not able to without a collaborator for the pastry (hands kind of worthless). My neighbors and I decided this would be a fun way to while away a very snowy Sunday and it was!!
I made a double batch of the filling (excellent but my chorizo was a bit wimpy - if using that one again I would up garlic and spices by 50%) and trudged over to their house through the snow with it. They had made the pastry (not sure how closely they followed the recipe) and rolled it out and assembled the empanadas once I got there, with me sprinkling olives on each one.
These were very good but the pastry didn’t have much flavor. Would like to try again, adding some annatto and turmeric to the pastry. We pigged out last night but there were plenty of leftovers (another tray of them besides the one shown). I reheated a couple tonight for dinner and thoroughly enjoyed.
9 Likes
FYI the Recipe Tin Eats cookbook is currently $2.99 on Kindle in the U.S.
4 Likes
Ho boy.
ONE POT GREEK CHICKEN AND LEMON RICE – from the Recipe Tin Eats blog.
Here’s my take on the recipe.
I ended up using a Le Creuset brasier with a tight-fitting lid. I used 3 large chicken thighs (about 1 ½ lbs.) and ¾ of the marinade. If I were to make this again, I would use all of the marinade, as it turned out it is more of a paste than a marinade and since you need to reserve some for later in the dish, you need the full amount. I wiped off the thighs before browning, but there was still some scorching of the remaining garlic.
The recipe calls for browning the chicken (both sides) until golden brown - I went about 12 minutes total, by which time any remaining garlic was burning, while the chicken (in my opinion) was just barely “golden brown”. I removed the chicken and browned some lemon slices in the chicken fat. By the time I finished, the pan needed (not a wipe, but) a wash. I strained what fat I could from the pan before washing.
I sauteed the onions in the reserved fat, and toasted the rice along with it for a few minutes before proceeding.
For the rice, I reduced the liquid to 1 ¾ c. (not the 2.25 c. called for) - this after reviewing several third-party recipes, and also her own similar recipe for One-pot Mexican Chicken and Rice. It turned out to be the right amount, and I suspect it is a matter of how tightly your lid fits your pan.
At the point where you are to remove the lid and roast for another 10 minutes, everything was done. So, I hit the broiler for a few minutes for extra color, and called it good.
In the end, everything was delicious and perfectly cooked. The chicken thighs were juicy, and the rice neither hard nor mushy. That said, while it’s engaging to try a new dish, I’m wondering: do I think this is any better, any faster, and any less fiddly than my usual pan-roasted chicken thighs with a lemony rice pilaf on the side? Uh…no. Bottom line: If it ain’t broke, don’t fix it.
8 Likes
