Last night was another homerun from The Woks of Life: chicken and broccoli in brown sauce. This is the fourth or fifth recipe I’ve tried from them and they have yet to let me down. Restaurant quality stuff each time.
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I am a big fan as well. Them, Maangchi, and Just One Cookbook are my main sources for most Asian recipes.
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After an all-too-covidy-Christmas/New Year’s I am finally up to cooking again. So this most recent week was just being lazy, but for the two weeks prior I didn’t have the stamina to cook a meal. Covid came on Christmas Eve and by last week (my son) was the last to fall.
Now all recovered I cooked one of my first meals of the new year:
Chicken scarpariello, side of pasta marinara! Simple but delicious!!
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Glad you’re back and everyone’s feeling better!
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So sorry to hear that your family experienced this. Hoping that everyone’s recovered and can enjoy your delicious meals again.
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Butternut squash and black bean chili is part of my winter rotation and today was the day. I take a shortcut by using Kuner’s canned black beans with cumin and chili spices to make this do-able on a weeknight.
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So sorry to here of your health travails but glad you are on the road to recovery. I’m betting that chicken scarp will help.
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That’s…a lot! I’m glad you and yours made your way through it. Hope everyone is back to 100% soon.
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I love those Kuner’s chili spiced black beans! I make beef and bean burritos with them. Your chili looks delicious.
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Tonight I made coctel de camarones (fantastic - thank you @pilgrim) served with tortilla chips and simple guac, and later we had Monterey chicken cutlets (sans bacon), Melissa Clark’s wild rice and clementine salad (added butter lettuce), and sauteed zucchini with onion seasoned with smoked chili, cumin, and Adobo.
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Fried plantain.
First fry at 325 f
Brief soak in salted water with garlic , flattened a bit, then fried at 375
I forgot them for a few days, and I’m sure a bit too sweet for the hubs, but perfect for me. Oops! 
Wondering if they reheat well in the “air fryer”.
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Repeat dinner of last week - both of us were busy at work today, but he got this on the table in 20 mins. His pork dumplings, from the freezer, Korean pancake, fried tofu, and a cuke salad. Never gets old.
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Just wow.
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I’ve never heard of this prep for fried plantains!
they look great!
wow… whole fam! glad everyone’s on the mend, here’s hoping to nothing long-lasting. and welcome back!
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well, i cut the recipe in half, but yes, the cream at first, even before we put the fish into it, was too salty, so i just added more cream and then it was just fine.
hope you enjoy!
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Gran Cocina Latina …and Alton Brown.
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Jacques Pépin’s Lima Bean, Sausage and Bread Soup
I started with dried baby limas. Sauteed onion and kilbasa, added the soaked and drained limas and chicken broth, S&P. When the beans were tender I added the toasted bread. Salad with v&o dressing. Easy and delicious.
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Simple pasta salad served slightly warm with roasted peppers, tomatoes, briefly blanched broccoli and carrots and a handful of fresh herbs (parsley, thyme, basil, lemon thyme, sage)
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