The Cookbook
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wrote 18 days ago last edited by
Nice. Burger was meh, caprese salad very good. Got lucky with just the right amount of olive oil and balsamic.
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wrote 18 days ago last edited by Mik 4 Nov 2025, 11:46
That proportion can be tricky. I'll have one this weekend. Just got some buffala mozz yesterday. Makes all the difference. I don't love balsamic on mine. Usually salt, olive oil and plenty of basil.
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wrote 18 days ago last edited by
I have a balsamic vinegar bottle with a little spray top. I can just get little droplets on it like it was pepper.
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wrote 18 days ago last edited by Mik 4 Nov 2025, 12:28
That's a great idea. Speaking of simple salads, one of my favorites is fresh arugula with a spritz of great olive oil, a little lemon juice and a sprinkle of parmesan. Might throw in a few pine nuts if you have them. Simple, healthy, delicious, too easy.
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wrote 18 days ago last edited by
Found morels today, so chicken with morel sauce tonight. I leave out the cream as it’s better that way.
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Found morels today, so chicken with morel sauce tonight. I leave out the cream as it’s better that way.
wrote 18 days ago last edited by@Mik said in The Cookbook:
Found morels today, so chicken with morel sauce tonight.
Outside, or at the store?
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wrote 18 days ago last edited by
A fussy but yummy beef and broccoli recipe from cooks illustrated.
Mayla doesn’t love it and she’s in DC so I made it for me and the boy.
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@Mik said in The Cookbook:
Found morels today, so chicken with morel sauce tonight.
Outside, or at the store?
wrote 17 days ago last edited by@Horace said in The Cookbook:
@Mik said in The Cookbook:
Found morels today, so chicken with morel sauce tonight.
Outside, or at the store?
My bride’s family are galactic level mushroom hunters. Me? The morels would have to be six foot tall and shake my hand before I’d see them. I bought them at Pipkin’s market.
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wrote 11 days ago last edited by Mik
Made this last night. Fantastic, but double the garlic and marinate the chicken for all day or overnight. I I doubt 30 minutes would do anything. I skipped the cayenne for espelette pepper, which was plenty of heat with more flavor. Half a teaspoon of cayenne is a LOT. The salad was a surprising delight. Very light meal but satisfying.
Ginger Chicken
With Crisp
Napa Salad
By Yewande Komolafe
Published June 17, 2021
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time 30 minutesINGREDIENTS
Yield: 4 servings
4 boneless, skinless chicken
breasts (about 6 ounces each),
patted dry
Kosher salt
2 tablespoons finely grated ginger
(from a 2-inch piece)
1 garlic clove, finely grated
¼ cup chopped fresh cilantro
½ teaspoon ground cayenne
6 tablespoons neutral oil, such as
grape seed or canola
1 lime
½ small head napa cabbage, cut
lengthwise (about 1 pound)
1 seedless cucumber (Persian or
English), thinly sliced
½ cup sliced chives (½-inch
lengths)
½ cup mint leavesPREPARATION
Step 1
Place chicken breasts between two sheets of parchment paper or
plastic wrap. Using a rolling pin or a bottle, pound each to an even
½-inch thickness. Season both sides with salt.Step 2
In a small bowl, combine the ginger, garlic, cilantro, cayenne and
4 tablespoons oil. Finely grate the lime zest directly into the bowl;
reserve the lime. Rub both sides of the chicken breasts with the
marinade. Let sit at room temperature for at least 10 minutes.Step 3
Meanwhile, cut the cabbage lengthwise, core it, then slice
crosswise into ½-inch-thick strips. Transfer to a large bowl and
toss in the cucumber slices, chives and mint leaves.Step 4
Heat a large skillet over medium-high heat. Pour in 1 tablespoon
oil and heat until shimmering, about 1 minute. Place the chicken
breasts in the skillet and cook, turning once, until golden brown
and cooked through, about 4 minutes per side. Cut the reserved
Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish.
Lightly pounding the chicken breasts increases their surface area, which helps them soak up the
marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh
mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply
double the recipe.
2 tablespoons rice vinegar, distilled
white vinegar or apple cider vinegar
lime in half and squeeze the juice over the chicken; slice the
chicken. Transfer the chicken to serving plates and slice.Step 5
Toss the cabbage mixture with the vinegar and remaining 1
tablespoon oil. Season to taste with salt and serve alongside the
chicken -
wrote 11 days ago last edited by
Mik, I'm going to start trying your recipes, thanks for posting them. Your food looks wonderful.
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wrote 11 days ago last edited by
Thanks! I enjoy cooking, and finding healthy, delicious recipes is great. I'd put a link in but it's NYT so if you aren't subscribed you won't be able to see it. Let me know how you like it. It's going in rotation here.
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wrote 11 days ago last edited by
Just made the marinade for Peruvian Chicken. Added a little grapefruit juice as well as lime juice as I had a little left over. The recipe is above in this thread, but if I make the green sauce I leave out the feta cheese. It just muddles the flavor.
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wrote 4 days ago last edited by
On a fish kick this week as Janet is out in the evenings supporting the high school musical. Last night was grilled mahi mahi with grilled sweet peppers and sugar snap peas. A big plate of very healthy food for 300 calories.
Tonight is, from one of my favorite recipe sites:
