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Cooking by ingredient, not recipe. Today’s challenge.

Posted on November 15, 2023

The Challenge:

Tonight is kupuna dinner, the night when two of my neighbors come over. It’s a Covid tradition we all enjoy so it will continue indefinitely. Truth is, I never know what I’m going to cook until about 3 hours beforehand, and sometimes even not then. I find ingredients that go together and prepare them. No dinner is exactly the same. I took a survey of what ingredients I have.

  • Canned corn
  • Canned sardine
  • Stock items: Eggs, onions, carrots, cabbage
  • Herbs: green onion, chive, rosemary, basil, mint, rau ram, rice paddy herb, parsley
  • Vegetables: Fresh mushroom, baby bella, some fresh lettuce growing in hydroponics, kabocha
  • Chicken sausage
  • Frozen salmon
  • Lime
  • Fruit: Cantaloupe, starfruit, apple
  • Quinoa
  • Ready-to-prepare: Baked Brie, Tempura Shrimp

I’ll update this post with pictures of what I end up making.

The Outcome:

From the back left corner, spiraling clockwise: Shoyu ginger kabocha, Lettuce-wrapped sardine with lime and onion, Rosemary garlic buttered corn, Cantaloupe, Sausage bacon and apples in a balsamic molasses syrup, Salmon in garlic butter, Mushroom quinoa Tempura shrimp and Baked brie.

As we like to call it: Auntie’s art project we get to share and eat.

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