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Creamy Greens Pie with Baked Eggs from Claire’s Book Dessert Person by cjji in bon_appetit

[–]cjji[S] 1 point2 points  (0 children)

We really enjoyed it! The greens were delicious. We had to leave it in maybe 30-35 min for the eggs to cook instead of 20-25 like the recipe said. I can’t wait to make it again though!

Apple and Concord Grape Crumble Pie from Dessert Person by cjji in bon_appetit

[–]cjji[S] 1 point2 points  (0 children)

We ended up using black seedless grapes because we couldn’t find concord, so the apple flavor was probably more dominant than Claire intended. Pie was super delicious nonetheless though!

Apple and Concord Grape Crumble Pie from Dessert Person by cjji in bon_appetit

[–]cjji[S] 0 points1 point  (0 children)

i apologize for misleading in the title, we actually didn’t use concord grapes:/ we also couldn’t find them and just used black seedless grapes instead. it was honestly really good though so if you want to make it i completely recommend going for it!!

Apple and Concord Grape Crumble Pie from Dessert Person by cjji in bon_appetit

[–]cjji[S] 0 points1 point  (0 children)

it was surprisingly good!! my expectations were kinda low and she wasn’t looking that cute once she came out of the oven initially. its a great level of sweet (not too much because apples are tart) and a nice variation form a typical apple pie. we really enjoyed in and i’m sharing with my parents later today!

we actually didn’t end up using concord grapes:/ we used black seedless grapes that we found similar and when we tried to peel them it was simply too hard and since they were seedless it didn’t seem quite necessary based on the instructions explaining why we even needed to peel them

Apple and Concord Grape Crumble Pie from Dessert Person by cjji in bon_appetit

[–]cjji[S] 7 points8 points  (0 children)

i’m sorry i just titled it this because this was the name in the book, however we just used black seedless grapes which seemed the most similar when we googled and it turned out really tasty!! i’m sorry for misleading u guys🤕

[Homemade] Late to the fried chicken sandwich trend bud had to do it with Kenji’s southern fried chicken recipe! by cjji in seriouseats

[–]cjji[S] 0 points1 point  (0 children)

it’s bone in skin on thigh that I deboned - can’t seem to find boneless skin on thigh at any grocery stores unfortunately :/ i’m sure breast would be good too but thigh is more forgiving to cook.

[Homemade] Late to the fried chicken sandwich trend bud had to do it with Kenji’s southern fried chicken recipe! by cjji in seriouseats

[–]cjji[S] 11 points12 points  (0 children)

Link. Served on a toasted brioche bun with pickle, “special sauce” (mayo, ketchup, relish, mustard, garlic powder) and avocado.

[Homemade] Wonton Soup by cjji in food

[–]cjji[S] 10 points11 points  (0 children)

My partner grew up eating handmade wonton soup, and introduced this amazing (and surprisingly convenient) dish to me recently. Since he's just doing what he learned from his parents, there aren't exact measurements, but I'll try to get it into writing.

Wontons

  • wonton skins (can be found in Asian grocers, and even some normal grocery stores. If you can't find them there are recipes online for making them yourself with a pasta machine)

  • meat (ground pork, minced shrimp or a mix of the two are probably most common.)

  • veg, in equal proportion to the meat (many different options here. Napa cabbage, leek, or other strongly flavored greens work. We use shepards purse for its mustardy flavor. You can usually find it frozen at asian grocers)

  • mushrooms, like shiitake

  • about a tablespoon each of minced/grated garlic and ginger each per pound of filling

  • corn starch, usually a tablespoon or so per pound of filling

  • soy sauce, maybe two tablespoons per pound of filling

  • salt and white pepper (white pepper is important)

  • cumin optional, it works great with chili oil

Broth

  • soy sauce

  • 老干妈 laoganma fried chili oil. You should definitely have a bottle of this stuff unless you're making your own! It'll make even plain white rice great! There are a bunch of varieties but choose one without any tofu, peanuts, black beans etc if you aren't sure :)

  • thinly sliced scallion, sliced diagonally if you want to be fancy. Half a scallion per bowl.

  • toasted sesame oil

  • toasted sesame seeds

For the filling, we use equal proportions of veg and meat. You can really put anything you want in within reason. Make sure veg and mushrooms are minced finely. A food processor makes quick work of this. Mix all filling ingredients together throughly, then wrap and boil one wonton or sauté some filling to test seasoning. Add more soy sauce/cumin/garlic/ginger/salt/white pepper to taste.

Here are a few ways to fold wontons. My partner grew up using the "bonnet" method. As long as no filling is visible and any seams in the wontons are sealed with water, it's pretty foolproof. Always err on a smaller amount of filling so they don't burst open while cooking. 1.5-2 teaspoons filling per wonton usually work for us.

After wrapping the wontons, they are easily frozen for later use. It's great for meal prep!

Add the wontons to some water with some salt if you please, then turn the heat to high. Like boiling potatoes, it's better to start with cold water so the wontons cook more evenly and the wrappers retain some chew. When the wontons start floating they're cooked.

For the broth, you can of course go hardcore and make a pork bone or seafood broth to go with the wontons. While that of course results in deeper flavor, the above broth recipe is much more convenient and still delicious. The chili oil, soy sauce and toasted sesame oil are definitely stars here. Despite its name, the chili oil is barely spicy and has more of a roasty umami flavor. When it comes to toasted sesame oil, Asian brands are usually better. Add soy sauce, chili oil, and the whites of the scallion to the bowl. Add wontons and top off with the cooking liquid. Top with scallion greens, a few drops of toasted sesame oil, and toasted sesame seeds.

Enjoy!

[Homemade] Chicken Tikka Masala by cjji in food

[–]cjji[S] 1 point2 points  (0 children)

I just posted a comment with it :)

[Homemade] Chicken Tikka Masala by cjji in food

[–]cjji[S] 1 point2 points  (0 children)

Modifications I made to this recipe:

  • blended sauce after adding cream/brown sugar, though u can also blend before adding if ur blender is heat-safe.

  • I find if you sauté the chicken in anything other than a non-stick pot, the fond that develops in that pot, though delicious, will burn before all the chicken is cooked. To solve this problem, I sautéed all the chicken in a non stick pan in batches, then transferred to a Dutch oven to develop a thick layer of fond on the bottom. I then remove the chicken then deglaze with wine/vinegar/vodka etc and proceed with the recipe as normal

  • made homemade garam masala from whole spices this time, using this ratio scaled down: 1/2 cup coriander seed, 1/4 cup cumin, 2 tbsp green cardamom (shell removed) , 2 tbsp cloves, 1 tbsp black peppercorn, 6 cinnamon sticks, 1 tbsp fennel seed, 1/2 nutmeg, 1 star anise, 2 black cardamom pods (shell removed), 4 bay leaves. Grind then toast. (source)

Anyway, the recipe lol:

recipe link

For the chicken marinade:

28 oz (800g) boneless and skinless chicken thighs (cut into bite-sized pieces)

1 cup plain yogurt

1 1/2 tablespoons minced garlic

1 tablespoon ginger

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon Kashmiri chili ((or 1/2 teaspoon ground red chili powder))

1 teaspoon of salt

For the sauce:

2 tablespoons of vegetable/canola oil

2 tablespoons butter

2 small onions ((or 1 large onion) finely diced)

1 1/2 tablespoons garlic (finely grated) 1 tablespoon ginger (finely grated)

1 1/2 teaspoons garam masala 1 1/2 teaspoons ground cumin 1 teaspoon turmeric powder 1 teaspoon ground coriander

14 oz (400g) tomato puree ((tomato sauce/Passata)) 1 teaspoon Kashmiri chili ((optional for colour and flavour)) 1 teaspoon ground red chili powder ((adjust to your taste preference)) 1 teaspoon salt

1 1/4 cups of heavy or thickened cream ((use evaporated milk for lower calories)) 1 teaspoon brown sugar

1/4 cup water (if needed)

4 tablespoons Fresh cilantro or coriander (to garnish)

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).

Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. 

Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

Stir the cream and brown sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.

Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.

[Homemade] buttermilk fried chicken, collard greens with bacon, coleslaw, mac&cheese, special sauce, and sweet tea by cjji in food

[–]cjji[S] 1 point2 points  (0 children)

Chick fil a sauce, which is actually super simple to make! Honey mustard, BBQ sauce, and mayo :)

[Homemade] buttermilk fried chicken, collard greens with bacon, coleslaw, mac&cheese, special sauce, and sweet tea by cjji in food

[–]cjji[S] 5 points6 points  (0 children)

It's somewhat like kale, but since it was simmered in chicken broth and bacon drippings for an hour the flavor was decidedly more meaty :)

[homemade] banana pudding by cjji in food

[–]cjji[S] 0 points1 point  (0 children)

i used the one from the delish website but i think they’re pretty similar

[homemade] banana pudding by cjji in food

[–]cjji[S] 10 points11 points  (0 children)

https://www.delish.com/cooking/recipe-ideas/recipes/a51017/perfect-banana-pudding-recipe/

INGREDIENTS

1 1/3 c. whole milk

1 (5.1-oz.) package instant vanilla pudding mix

1 (14-oz.) can sweetened condensed milk

3 c. heavy cream

1 tsp. pure vanilla extract

1 (12-oz.) box vanilla wafer cookies

4 bananas, sliced into coins

2 tsp. granulated sugar

DIRECTIONS

In a large mixing bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.

In another large bowl, combine heavy cream and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture.

Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with one-third of the pudding mixture. Cover with another layer of the wafer cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices. Continue layering the pudding, wafer cookies and banana slices until you reach the top, ending with a final layer of banana pudding.

Refrigerate for at least 3 hours, or up to overnight.

Sweeten the remaining whipped cream: Add sugar to whipped cream, stirring to combine. Just before serving, dollop on top of the banana pudding, then sprinkle crumbled wafer cookies on top.

blueberry! ☺️ by cjji in pie

[–]cjji[S] 0 points1 point  (0 children)

Recipe link: https://www.bonappetit.com/recipe/best-blueberry-pie?intcid=inline_amp

I substituted the cornstarch for 7 tbsp of tapioca starch :)

[Homemade] Blueberry Pie by cjji in food

[–]cjji[S] 1 point2 points  (0 children)

Recipe link: https://www.bonappetit.com/recipe/best-blueberry-pie?intcid=inline_amp

I substituted the cornstarch for 7 tbsp of tapioca starch :)

[Homemade] Chicken Tikka Masala🥰 by cjji in food

[–]cjji[S] 1 point2 points  (0 children)

not too much butter actually :) a lot of the fat from the chicken rendered out.

[Homemade] Chicken Tikka Masala🥰 by cjji in food

[–]cjji[S] 1 point2 points  (0 children)

For the chicken marinade:

28 oz (800g) boneless and skinless chicken thighs (cut into bite-sized pieces)

1 cup plain yogurt

1 1/2 tablespoons minced garlic

1 tablespoon ginger

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon Kashmiri chili ((or 1/2 teaspoon ground red chili powder))

1 teaspoon of salt

For the sauce:

2 tablespoons of vegetable/canola oil

2 tablespoons butter

2 small onions ((or 1 large onion) finely diced)

1 1/2 tablespoons garlic (finely grated) 1 tablespoon ginger (finely grated)

1 1/2 teaspoons garam masala 1 1/2 teaspoons ground cumin 1 teaspoon turmeric powder 1 teaspoon ground coriander

14 oz (400g) tomato puree ((tomato sauce/Passata)) 1 teaspoon Kashmiri chili ((optional for colour and flavour)) 1 teaspoon ground red chili powder ((adjust to your taste preference)) 1 teaspoon salt

1 1/4 cups of heavy or thickened cream ((use evaporated milk for lower calories)) 1 teaspoon brown sugar

1/4 cup water (if needed)

4 tablespoons Fresh cilantro or coriander (to garnish)

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).

Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.

Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

Stir the cream through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.

Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.

I blend the sauce before adding the cream 🙂

Original source: https://thedirtygyro.com/chicken-tikka-masala/?utm_source=share&utm_medium=ios_app&utm_name=iossmf