I didn’t feel like taking a trip to the supermarket today so I rummaged around the pantry to see what I had on hand. Lentils, Basmati Rice, Spices, shallots, onion and lemon….it’s Instant Pot Mujadra! Since I was using white Basmati Rice, the recipe said to use less water, but I should’ve used the entire amount. Other than that, it turned out well! I also made Indian spiced Tofu so the entire meal was vegetarian.
We had leftover chicken breasts in the refrigerated and I was spent the morning deciding on how I wanted to cook them up. I finally landed on a sandwich inspired by most favorite chicken sandwich ever! The DeFrisco chicken sandwich in Eugene, OR. When I was in college, I would frequent the DeFrisco cart, which was parked outside of the University of Oregon bookstore, frequently. Just thiking about it, almost 35 years later, still makes my mouth water! It was asian/Thai in flavor, but it was more of a fusion of different Southeast Asian culture. Delicious.
For my DeFrisco inspired sandwich, I wanted a sweet and spicy marinade. After reading through some recipes, I decide to use the “Honey Sriracha Baked Chicken” recipe from Diethood.com. I followed the recipe pretty much as written, expected I used 1/2 Sriracha and 1/2 Sambal for the spicy component.
The DeFrisco cart topped their sandwich with a Thai(?) slaw, so I remembered that one of my favorite chefs had a Peanut Satay Slaw recipe, so I decided to use her recipe (minus the cruncy peanuts) for the slaw.
To assemble the sandwich, I toasted an Onion Bun and spread Hoisin sauce ont buns. I then put the chicken breast on the bun, drizzeled some of sauce from the baking dish on the chicken, then topped it with a generous amount of cole slaw. Then I topped it off with the other bun. While not the same flavor profile as the DeFrisco sandwich, it was very delicious! The Sambal/Sriracha mixture gave the sandwich a nice kick in the pants!
I’m glad the sandwich turned out well and with the leftover chicken, I can use the chicken to make additional dishes.
I had leftover coconut milk and wanted to make a snack, so I did what everyone does…Google it!
I found a recipe from Drive Me Hungry that was perfect.
The Coconut Mochi Bites are very cute and, if made in a mini muffin pan, truly are bite size! `
If you want to make them non- vegan, you can spread chocolate on them for an extra step of decadence. I had some peanut butter cups that I melted down and spread on top a few of the bites. Ooooh, dark chocolate would be an excellent spread, and a I would think a Hazelnut spread would also be delicious!
Bake time is around 45 minutes so give it some time.
I wanted to add a little twist to boxed brownie mix. I watched Emmy’s “Emmymadeinjapan” YouTube channel and she made this recipe, which in turn was based off a YT channel called Cooking With Dog.
I should have used a standard pan, but instead used a brownie pan (the one that has metal dividers) which turned into a little bit of a mess, especially after dropping the mochi into each hole! I think it threw off the baking time, and I should have also listened to Emmy and reduced the size of the mochi!. But overall, it’s good. I can’t wait to try it again.
One of my favorite summer meals is a refreshing Somen Salad. This is a Hawaiian Style version with char siu and ham. I accompany it with a side serving of Takuwan (Pickled Daikon radish). It’s so Ono (delicious)!.
Take care of yourself, Mind body and spirit.
E mālama pono iā ʻoe iho, Kuhi ka naʻau a me ka ʻuhane
We are all in this together. It doesn’t cost anything to be kind and respectful.
Goodnight to Friday
Good Morning to Saturday
Sundays come too soon 😦– The Nosey Panda
“Christopher Kimball’s Milk Street” September/October magazine contained an interesting recipe blending Indian and Vietnamese flavors into a chicken curry. It turned out very flavorful, however, I think I added too much Ginger as the Ginger flavor was very pronounced. Next time, less Ginger and less Garlic (I should have used smaller heads).
Opening your mind
That you’ve never seen
- Photo from Ihomedesign