I really gotta try that salad. The dressing was just ok for me, as I don’t recall making it more than once.
If you don’t like green goddess maybe try it with jalapeno ranch?
Oh, I like green goddess in general. I just didn’t think this particular recipe was all that 
But I’ll eat salad with almost any dressing, especially one as green and delicious as this one 
I’ve never made the one with the recipe, I always make roxlet’s.
That’s the one I’m referring to, not the one in the NYT 
Ah, different strokes etc.
Patties were tasty and moist. I used a salmon burger and pieces of sockeye, used less panko, figured they would soak up the juice as they rested and they did.
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New Cookbooks of the Month(s)!
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SLOW COOKER CHILI but made on the stovetop
This hit the spot. It’s slightly Cincinnati style, as evidenced by the cinnamon and cloves, but not in-your-face. Served with shredded sharp cheddar, pickled red onions, and Fritos on the side.
Tweaks: drained fat after browning the meat, gluten-free soy sauce and beer, and red beans instead of kidney. I also did on the stove rather than using the slow cooker function on my IP.
7 Likes
DUMPLING AND SMASHED CUCUMBER SALAD WITH PEANUT SAUCE (gift link)
This is Hetty Lui McKinnon’s other take on dumpling salad, for when tomatoes aren’t in season, and it’s also a winner.
I had a few tablespoons left of dipping sauce I’d previously made from soy sauce, chili crisp, and black vinegar, so I started by adding that to the peanut sauce mixture in lieu of those called-for ingredients, and found I didn’t really need to adjust it. Some of the comments say people found the sauce too thin as written, but that wasn’t the case when I made it, perhaps because half the peanut butter was quite dry (the dregs of an old jar of Santa Cruz Organic dark roasted), while the rest came from the new jar. I made the full amount, so I have it in a jar in the fridge, and I did have to thin the portion I used here with a splash of warm water. Otherwise, I deviated by going much heavier on the cucumbers; I used three Persian cukes for my single plateful, and once cut up and smacked and drained, they pretty much covered the bottom of it.
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COCONUT CURRY CHICKEN NOODLE SOUP / CURRY MEE
This is a good soup, slightly more intense in flavor than the Bon Appetit version or the Woks of Life version because it uses both curry powder and the aromatics comprising curry paste rather than one or the other.
I used red curry paste instead of the components, and a Vietnamese curry powder that packs a punch. Started by making homemade chicken stock, chicken legs for the soup instead of boneless breast, coconut cream for a bit more richness, and knife-cut medium-wide noodles. I also added vegetables for a 1-bowl meal – some combination of carrots, potatoes, cabbage, and cauliflower each time I made up a bowl.
The usual adjustments with palm sugar (jaggery for me), fish sauce, and lemon juice / vinegar are needed at the end to get to the right balance.
Hit the spot on a frigid weekend!
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Thanks for the review - this has been on my list for some time!
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Glad you enjoyed - summer seems like a hundred years ago and I completely forgot I ever made this! 
1 Like
Made this tonight with BLSL breasts I cut in half and pounded. Would have preferred thighs, myself.
I brined my breasts in saltwater in advance of cooking, and also made the following adjustments after reading the comments:
- made a teeny tiny cornstarch slurry to thicken the sauce a bit
- let the garlic sit in the vinegar while I made the rest of the recipe
- added ginger to the sauce (I have these little frozen ginger tablets, like a teaspoon each, and I used two)
I added some chili crisp to mine while I plated it, because the dish needs heat. If I were making it for just myself, I’d incorporate something for heat into the sauce itself.
3 Likes
Sort of an odd combination of ingredients but it worked and I liked it, however I don’t think I would make it again.
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ONE POT CHEDDAR TOMATO MAC
This was described as the intersection between mac and cheese, tomato pasta, and grilled cheese with tomato soup, which sold me. I desperately miss my grandma’s mac and cheese made with Campbell’s tomato soup, which I can no longer eat because it’s not gluten-free and I am. I used 1lb brown rice pasta, which I’ve used before in one-pot pasta recipes. (For the sake of accuracy: it was a 400g bag of pasta and I used a generous 5C water.)
Anyhoo… this was odd. The smoked paprika was a miss for me, as this sent it in a weird smoky direction, and the garlic didn’t help. And there wasn’t enough cheese to consider it a real mac and cheese (for comparison, grandma’s and my usual one-pot recipe both use 4C cheese per 1lb pasta). I’ll eat the leftovers but likely will weep openly while doing so.
6 Likes
Oh, I’m so sorry. It’s hard times a lot now in various sectors plus the snowstorm in Boston area…I like snow but it’s stressful…the description sounds so enticing to me. I get the sad to be expecting/hoping for something comforting and grandma and being surprised with something not at all that!
1 Like
Maybe you could salvage it with some browned ground beef and onion, more cheese, mustard, ketchup, and chopped pickles. Cheeseburger mac. The smokiness would be less distracting.
ETA or top it with chili, cheese, and sour cream.
