For me, one of the tastiest ways to use up leftovers. In this case rice, homemade chinese bacon, spring onion and lots of garlic. BTW: I stole this recipe from a chinese cooking show with no subtitles on YT, so I hope it’s half-way original 🙂
Anyway, this is tasty stuff, filling enough, and here’s how:
These are the dishes I liked best in 2021 and, funnily enough, some of them were also the most clicked ones. I’d appreciate if you give them a try, enjoy and let me know how they worked out for you!
I finally found the time again to prepare a very yummy and versatile ingredient: Read how to make chinese-style bacon here. It’s absolutely worth the effort!
Plus, I got to use my re-activated drying box again!
There’s a popular northern germany dish called “Grünkohl mit Pinkel” (Stewed Kale and Pinkel Sausage), that I like very much. Now, running out of kale… somehow… I decided to just substitute it with creamy savoy cabbage (german “Rahmwirsing”) from the local grower and it worked fine.
It’s simple and it only takes 15 minutes to cook, yet it’s delicious. And here’s how:
Ahh… the first mashup dish from the new kitchen that I call the “Chicken Tomatesca” – for shamelessly stealing and mixing ideas from several other dishes.
Chicken cubes with garlicky tomato sauce and pasta, not very difficult and very satisfying.
Well, and easily that single most ugly food photo I’ve ever taken… 🙂
I grabbed some sweet apples that were on sale at the supermarket, decided to buy some other veggies as well and turned on my trusty food-dehydrator. I tried to slice everything to about the same thickness of about 4-5 mm, as I expected that all ingredients would take roughly the same time to dry.
The groceries I used (apples, button mushrooms and chili peppers) are rather moist material so the drying time was a little longer. It was about 5 hours at about 55°C (131°F) for the shroomz and indeed 7 hours for the apples and chilies. Everything turned out fine.
We’re having this 20 year old northern germany kitchen remodeled in the next few days. Thus we had to clear out everything and will now have to do with a minimum of kitchen equipment and cooking options for about a week or so. And this, in return, means simple and no-fuzz cooking.
This was the first day of “Camp Kitchen”: Creamy turkey strips with potatoes and balsamic brussels sprouts. (Sounds like big words, but it’s actually simple:-) ).
A simple, yet yummy and warming dish for cold evenings. Also good when served as a starter.
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