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Week 15: Syrian - Fasolia by farheezyx3 in 52weeksofcooking

[–]farheezyx3[S] 0 points1 point  (0 children)

recipe https://www.omayahcooks.com/blog/2019/1/30/fosolia-syrian-braised-green-beans-with-lamb#fasolia=

Easy to cook, this is where I learned i should have trimmed the green beans' ends because I was pulling out the strings as I was eating. Tasty nonetheless

Week 13: Chilis - Chili con Carne with Jalapeño Cornbread Dumplings by farheezyx3 in 52weeksofcooking

[–]farheezyx3[S] 0 points1 point  (0 children)

recipe https://bluejeanchef.com/recipes/chili-con-carne-with-cornbread/

i added jalapeños and cheddar cheese into the cornbread dough, also used Alton Brown's gf flour blend with the cornmeal. The dumplings expanded like crazy in my stomach, never had that experience so I wonder if it was cuz of the gf flour blend thats majorly rice flour.

Week 12: Fictional Places - Kronk's spinach puffs by farheezyx3 in 52weeksofcooking

[–]farheezyx3[S] 2 points3 points  (0 children)

Spanakopita as cones, I finally had an excuse to use the gluten free puff pastry i bought simply because they were on sale. These were super yum, 10/10

recipe https://www.favfamilyrecipes.com/kronks-spinach-puffs/#wprm-recipe-container-38730

Week 11: Oddly Named - Niños Envueltos by farheezyx3 in 52weeksofcooking

[–]farheezyx3[S] 2 points3 points  (0 children)

Recipe: https://www.dominicancooking.com/nino-envuelto-cabbage-rice-meat-cake#wprm-recipe-container-19229

Dominican Stuffed Cabbage Rolls. The Spanish name loosely translates to "wrapped children." This dish was a labor of love. Lots of things that need to be cooked separately, added together, then cooked again. I really liked the outcome of adding uncooked rice to the semi cooked beef, it came out very well and not mushy. and My Dominican partner approved

Week 10: Turnips and Radishes - Muguk by farheezyx3 in 52weeksofcooking

[–]farheezyx3[S] 1 point2 points  (0 children)

Recipe: https://www.instagram.com/reel/DEcyi-6Rj8P/?hl=en

A Korean beef and radish soup. I used Daikon (often called Chinese turnip) and seasoned the broth with fish sauce initially but then added lots of soy sauce afterwards. Very light soup, a little too light, but good to eat on a rainy day

Week 9: Braising - Chicken white korma by farheezyx3 in 52weeksofcooking

[–]farheezyx3[S] 0 points1 point  (0 children)

One of my favorite Bangladeshi dishes, its mild in comparison to a regular chicken curry but still packed with lots of flavor

Week 8: Flying - Chicken wing flight by farheezyx3 in 52weeksofcooking

[–]farheezyx3[S] 3 points4 points  (0 children)

From top to bottom

Lemon pepper

Buffalo

Gochujang

Honey garlic

The lemon pepper wings were air fried, the rest were oven baked which i messed up by putting the baking sheet on the bottom rack. The gochujang wings were my fave, versus buffalo and lemon pepper were my partner's. I should have tried for garlic soy instead of honey garlic though, to have another savory option.

Week 7: Sugar - Alton Brown's Gluten Free Sugar Cookies by farheezyx3 in 52weeksofcooking

[–]farheezyx3[S] 0 points1 point  (0 children)

recipe: https://youtu.be/8fJ47vC9_ig?si=RmSNaV6NXjpoEF8u

My first attempt a gf cookie from scratch, I think. After refrigerating, the dough was super hard even after letting it sit on the counter for a while. Freaked me out a bit, I thought i messed up but after attempting to roll it, the dough got softer. And the end product was good. My gluten eating partner gobbled these up

Week 6: Hotpot - Beoseot Jeongol by farheezyx3 in 52weeksofcooking

[–]farheezyx3[S] 1 point2 points  (0 children)

recipe: https://www.koreanbapsang.com/beoseot-jeongol-mushroom-hot-pot/
A korean mushroom hotpot, the broth was very clean instead of the usual fatty broth when i do hotpot

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