Tamagoyaki
This year I started watching a lot of cooking videos, which is where I was first introduced to Tamagoyaki, a rolled Japanese omelette seasoned with dashi and a bit of sweetness. They require a certain technique (see Rie make them here), special equipment like this pan, spatula, and a bamboo mat, as well as time and patience, but are a delicate treat for weekend breakfasts. Visit the original recipe for process photos and extra notes.
Soy-Ginger Pork with Noodles & Greens
This dish is pure magic. The broth is amazing, and the warm pork, kale, and noodles are incredibly satisfying on a cold winter evening. We use the pressure cooker, but instructions are included to make this dish in the oven.
Whipped Hummus
I’ve tried all kinds of tricks to get super smooth hummus, from removing the skins from the chickpeas to starting with dried chickpeas and cooking them in the pressure cooker. This method uses canned chickpeas and is super easy, as long as you don’t mind listening to your blender run for a while. It’s delicious and has a satisfying, velvety texture.
Easy Taco Slaw
A big side of this refreshing slaw is great alongside slow-roasted pork or in fish tacos.
Sautéed Mushrooms
Leo loves mushrooms, but I am not a fan, so I had no idea how to cook them. He has so few favorite foods and I don’t want to turn him off of anything by cooking it badly, so I had to learn. According to Fine Cooking, sautéing mushrooms over high heat evaporates their moisture quickly so they brown nicely and are flavorful. These mushrooms are easy to make alongside dinner and have, so far, been a hit.
Roasted Red Pepper & Cauliflower Dip
I’ve been looking for healthier, plant-based snacks to have around the house while working from home, as well as to share with friends now that we can socialize again. Cauliflower in particular seems like a good option, since it’s chock full of vitamins and nutrients, has tons of fiber, and is low in calories. This delicious dip is as easy as chopping and roasting veggies, and then blitzing them in the food processor, and lets you snack and still feel good about yourself.
Guy’s Fried Green Tomatoes
A neighbor gave us some fresh jalapeños and green Roma tomatoes from his garden, with instructions on letting them ripen on the counter (he picks them while green to beat the squirrels). Guy couldn’t resist the opportunity to make fried green tomatoes, which were easier and more delicious than we expected!
Guy’s Mexican Martinis
Mexican martinis, unlike margaritas, include olive juice and olives, and are served straight up, rather than frozen or on the rocks. Guy has been working on this potent recipe for years. It’s best enjoyed at home at the end of a long week.
Hawaiian Chicken & Coconut Rice
In addition to lending tropical flavor, pineapple helps tenderize meat, and coconut milk adds richness to the rice. Topping both with grilled pineapple makes this a delicious meal.
Muffin Tin Pizza Bombs
These tasty hand-held pizza bombs are fun to make with kids and can be stuffed with whatever “toppings” each person likes.