Ching Ohana Home Cooking Journal

This recipe from the NY Times Cooking turned out amazing. I omitted the coconut flakes but added kaffir lime leaves when I added the lentils to simmer. Delicious!

This combo results in such great comfort food now that the weather is getting cooler. I added roasted asparagus for extra veggies. Both recipes are from the NY Times Cooking:  Mushroom Bourguignon and Basic Polenta . For extra protein, I added 1 cup dry lentils that I soaked overnight in step 3 to simmer until everything is soft. Instead of butter, I used olive oil to sauté the mushrooms. 

 I stumbled upon this recipe on Instagram . It was super easy and delicious. I didn't make the eggs to go with it. Instead, I accompanied the dish with this yamitsuki recipe from the NY Times Cooking . This combo will definitely be in our rotation.

 I've been attending the Kaiser Permanente's Culinary Medicine class once a month. In September, they shared this Moroccan Stew recipe . I made it with sweet potatoes, carrots, and chickpeas. It was definitely better the next day, after letting the flavors marinate. I was too lazy to make the saffron-infused quinoa, but it sounds very delicious. The stew was great with the plain quinoa. I'll be sure to make time to make the saffron-infused quinoa next time I make this dish.

This is one of my husband's current favorite dishes to cook. He uses Gemini to generate the recipe, but it's basically the same as  this one .

 This recipe from America's Test Kitchen is a staple in our house. We adapted it for the pressure cooker, and we make it about once a month since it's super easy, freezer-friendly, and so good. Since I'm watching my blood sugar, I eat it with quinoa. My husband and kids love it over hot white rice.