My Favorite cookbooks — Lucky Peach Presents 101 Easy Asian Recipes–Seaweed Salad

Recently, a friend asked me for a recommendation of a good cookbook to give her mom for her birthday. You would think, with the amount of cooking I do, that would be a fairly easy question to answer but it isn’t easy to answer at all. What makes a cookbook good is so subjective, the question is almost impossible to answer.  What makes a cookbook good for me may make it the worst cookbook ever for you.  There are so many variables in why constitutes a good cookbook I am not even going to try and recommend cookbooks for you.  Instead, I am going to share my favorite cookbooks with you and let you decide if they would qualify as a good cookbook for you. 

First up is Lucky Peach Presents 101 Easy Asian Recipes.  One thing I thinks qualifies a cookbook as good is it makes you want to get in the kitchen and cook. 101 Easy Asian Recipes does that for me in spades. Every time I look through the book, I find another recipe I want to try.  So far, I have tried 17 recipes.  The food tastes good.  The recipes are reliable.  Most of the recipes are quick and easy.

One thing I usually hate in a cookbook is when the recipes use a lot of ingredients I can’t easily find at my local grocery store.  In this cookbook, almost every ingredient is something I had to go to the Asian market for or order online.  I am lucky to have two incredible Asian markets in my hometown that I visit frequently that had the majority of the ingredients I needed for what I wanted to try.  If you aren’t as lucky, and don’t like ordering things online, you may want to skip this cookbook. 

Okay, for most of us, the idea of cooking with seaweed is a little strange but I was looking for a side dish for the dumplings I was making for my Christmas eve dinner and knew I could get the ingredients for this recipe fairly easily, so I tried and loved it. If you are wanting to step outside your comfort zone and try something new, it is definitely worth the hunt for the ingredients in this recipe and many others in the book.

• Difficulty: Easy
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From The Lucky Peach Presents

1 oz Wakame seaweed

2 TBS rice vinegar

1 TBS sesame oil

1 TBS sugar

1 TBS soy sauce

1 tsp grated ginger

2 TBS toasted sesame seeds

2 TBS minced scallion

1/2 tsp chili flakes

Soak the Wakame in cold water for 5 minutes or until tender, drain and pat dry. Slice the Wakame in 1/4-inch strips.

In a mediuml bowl, whisk together the vinegar, sesame oil, sugar, soy sauce and ginger. Add the seaweed, sesame seeds, scallion, and chili flakes and toss to coat. Refrigerate until ready to serve.

Dry Chimichurri Rub

Whenever I help someone start a blog, I tell them one of the most important things to do is to pick a posting schedule and stick to it. Over the last year, I haven’t taken my own advice. I have put a lot of pressure on myself to post my 3 recipes a week and then felt horrible when I only managed to post one recipe a month. It was a vicious cycle that was robbing me of my joy in blogging which is sad because I have always said that when I don’t enjoy blogging anymore, I won’t do it anymore. Yeah, there were several times in 2021 where I thought about permanently shutting down A Solitary Feast.

Fortunately, cooler heads prevailed, my friend told me not to make any decisions while I was grieving the loss of one of my best friends and culinary companion, Audrey. She said to give myself time and grace and come back to regular blogging when I am ready. How did I get such smart friends? She was absolutely right. I spent time missing Audrey, pursuing some interests outside of cooking and blogging and lots, and lots, of reading all the books I could get my hands on. Eventually, I found my way back to the kitchen and the peace and calm I feel when I am there which helped me find my joy in creating recipes and writing posts for the blog again.

So I won’t be shutting down A Solitary Feast. I am making some changes to my publishing schedule, though. I will no longer be publishing 3 recipes a week. I will now be publishing one recipe every week. The day of the week might vary but I will publish once every week.

• Difficulty: Easy
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Adapted From Epicurious

2 tsp oregano

2 tsp basil

1 1/2 tsp parsley flakes

1 1/2 tsp thyme

1 1/2 tsp kosher salt

3/4 tsp black pepper

3/4 tsp savory

3/4 tsp smoked paprika

1/2 tsp garlic powder

1/2 – 1 tsp crushed red pepper flake

In a small bowl, combine all the ingredients.  Mix well.  Store in an airtight container, in a cool, dark place.  To use:  heavily sprinkle all over chosen protein or make a marinade of 2 tablespoons rub, 1/4 cup olive oil and 1 1/2 tablespoons red wine vinegar.  Add protein of choice and let marinade at least 30 minutes before cooking. 

Cranberry Mango Green Tea

I am starting 2022 with recipe that combines my longtime love of cranberries with my new found love of tea in all it’s forms for a delicious hot drink. If I am honest, I have been drinking this tea since I found the recipe in late August and will continue drinking it until I run out of cranberries to make it with. Which, honestly, will probably never happen because I always make sure to stock up on cranberries for the off season.

I have used plain Jasmine green tea for this recipe as well a blend called Full Body Reset from a company called Plum Deluxe. You can use loose leaf green tea or green tea bags for this recipe. Serve this recipe hot or cold.

• Difficulty: Easy
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4 cups water

1 cup chopped mango, fresh or frozen

1 cup cranberries, fresh or frozen

1 (1 inch piece) fresh ginger, sliced

4 tsp loose leaf green tea or 4 green tea bags

sweetener, to taste

in a medium saucepan, combine water, mango, cranberries and ginger. Bring to a boil, reduce heat. Simmer, covered for 5minutes. Remove from heat and add tea bags. Cover and steep for 5minutes.

Remove and discard tea bags. Strain mixture through a fine mesh sieve. Discard solids. You can sweeten the tea at this point and float a lemon slice in each cup.

Soft Honey Pumpkin Cookies

The first thing people ask me when they find out from North Dakota is “is it cold there?”  The answer is sometimes.  I find that the definition of cold varies widely,  In North Dakota, when the temperatures hit the 50’s, everyone puts on their shorts and t-shirts and celebrates the arrival of spring.  My friend in Alabama says when the temperatures hit the 50’s it is time for winter boots, parkas and mittens to come out.  And let’s not talk about what happens to people from Alabama when the temperatures are below 50.  I think my friend said something about the end of the world.  We both agreed that she probably shouldn’t visit North Dakota in January.  #ifyouknowyouknow

What people who don’t live in cold climates don’t know is that cooler fall weather is the perfect excuse to turn on your oven and bake. So I made these soft, cake like, pumpkin cookies. My house smelled so good while the cookies were baking and my tummy was so happy when I was eating them.

• Difficulty: Easy
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Adapted From Plum Deluxe.com

1 cup plus 2 tablespoons flour

1 1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground cardamom

1/2 tsp baking soda

1/2 cup butter, softened

6 TBS Honey

2 TBS brown sugar

1/2 cup pumpkin puree

1 tsp vanilla

3 TBS lightly beaten egg

8 TBS white chocolate chips

Preheat oven to 350 degrees. In a medium bowl, combine flour, spices and baking soda.

In another medium bowl, beat the butter, honey and brown sugar until creamy, about 4 minutes. Add the pumpkin, egg, and vanilla, on at a time beat well to combine.

Slowly, add the dry ingredients to the wet ingredients and mix until just moistened. Mix in 1/4 cup and 2 tablespoons white chocolate chips.

Drop by tablespoonfuls on to a baking sheet, leaving 2 inches between the cookies. Bake for 10-12 minutes. The cookies will look slightly underdone when they are taken out of the oven. Remove the cookies from the pan and place on a wire rack to cool. Once cool you can melt the remaining white chocolate chips and drizzle over the cookies for a “frosting” if you desire.

Air Fryer Mahogany Chicken

Yesterday a friend told me she wished she could cook like me. My food always looks so good and I never have any problems in the kitchen.

This morning I sent her a picture of my lunch I was making. It was supposed to be Mahogany chicken. It is Mahogany in one place but burnt in most others. I told her even the best cook in the world has problems in the kitchen from time to time. We just don’t post them on our blogs or instagram feeds. We quietly learn from our mistakes and try again and post our good looking pictures.

So what did I learn from this mistake? A glaze with so much sugar in it can burn quickly and I should have been checking it more frequently. I knew that but because I don’t use glazes very often it just didn’t occur to me at the time.

I also learned that different air fryers have different wattages and that means some cook quicker than others. It’s a matter of knowing how your particular air fryer works. When I remade the chicken to get a better picture, I dropped the temperature and extended the cooking time. I added the changes I made to the note at the bottom of the recipe.

In case you are wondering what happened to the chicken, only the skin was burned so I removed it and chopped the chicken meat up for a salad which was delicious.

Mahogany Chicken

• Difficulty: Easy
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From Easy Air Fryer Magazine

1 1/2 TBS soy sauce

1 1/2. tsp balsamic vinegar

1 tsp grated, peeled fresh ginger

1 garlic clove, crushed

1 TBS honey, divided

2 bone in, skin on chicken thighs, trimmed of excess skin and fat

1/2 lb broccoli florets, cut in half if big

1/2 bunch scallions, cut into 2 inch pieces

1 1/2 tsp olive oil

In a small bowl, combine the soy sauce, vinegar, ginger, garlic and 1 1/2 tsp honey, mix well.  Reserve 1 1/2 tsp of the mixture for later use.   Add the chicken and turn to coat.  Refrigerate for 1 hour. Stir the remaining 1 1/2 tsp honey into the reserved marinade for a glaze.

Place chicken in the air fryer basket, skin side down and air fry at 375 degrees for 12 minutes.  Brush chicken with reserved honey/ marinade mixture and flip using tongs.  Air fry, brushing twice with the glaze, during the last 3 minutes of cooking., until the chicken is cooked through, about 10 minutes more.