Month: December 2023

Stir fried sliced Brussels sprouts with garlic and egg. This was surprisingly good with just some soy sauce and rice vinegar for seasoning, or maybe it’s just been a while since I stir fried anything.

I cut some tofu into cubes, let them dry out, coated them with oil and cornstarch, and then baked them, hoping they would turn crispy. They mostly just got hard and a bit painful to swallow.

I would have preferred this with chicken, actually, but it was pork’s turn in the rotation, so hands tied.

I used a pound of frozen cauliflower for this one. It was bland. I ended up adding rice, peanut butter, and chicken bouillon to turn it into a sort of porridge.

Recipe by Sally’s Baking Addiction.

This cornbread was crossing into cake territory, which I appreciated because it stayed moist after the first day.

I cooked the beans with anchovies, which works pretty well if you don’t mind them tasting like anchovies.

I made Chef John’s dynamite rice again.

I used shrimp and tilapia for the topping, which came out surprisingly tender. I think the mayonnaise somehow helps keep the seafood from overcooking. It would be interesting to try this technique with chicken breast.

This was inspired by some “chicken pot pie soup” recipes I’ve seen. I used some frozen mixed vegetables and precooked chicken to make it easier.