Butter Chicken

By New York Times

https://cooking.nytimes.com/recipes/1016754-butter-chicken?regi=1&join_cooking_newsletter=true&register=facebook

This is a delicious recipe and will definitely make it again as it has been hard to find a good Indian recipe that’s not too simple and not too difficult. Chicken had to cook much longer than recipe called, so I would brown it more before adding the liquids. This is not a spicy recipe so I added chili garlic paste.

Special Ingredients:
- heavy cream
- tomatoes, fresh
- tomato paste
- spices: garam masala, cumin, turmeric, cumin seeds, cinnamon stick
- Greek yogurt
- ground almonds

Ramen

http://seonkyounglongest.com/ramen/

We love take-out ramen once a week, so I had to learn to make it myself. This is a weekend dish since it takes at least 3 hours of boiling the broth. However you can freeze the leftovers for a weekday meal.

Notes:
- I used 5 lb of neck bones and the copper pot which fit about 15 cups water. I would use 3 lb of bones if using the same pot, or use larger pot with 6 lb meats to follow the recipe.
- The nori made the broth taste too fishy. I would use 1/4 pack instead of a full pack (1 oz) according the recipe.
- I boiled my eggs 5 minutes and they were too runny. I would boil them for 6 minutes next time. 10 minutes for a fully cooked soft egg.
- For toppings I used only what I had - eggs, green onion, pork from broth and red flakes. I would like to use the sprouts to cut through fat and add freshness.
- Use tare to salt the broth at the end (did not read through the whole recipe and missed the tare).
- Add a dash of sesame oil
- Needs more spice

A very good chart how to boil eggs to wanted softness:
- Heat water to boil and add eggs. Cook for the number of minutes according to the following chart for desired softness.

Lithuanian Cabbage Rolls - Balandėliai

https://www.beatosvirtuve.lt/receptai/balandeliai-nuostabieji/

I did not follow a recipe, and then found the one by Beata with a good idea of adding more veggies to the meat. Although I got ideas for improvements, the rolls still turned out delicious.

Notes:
- I used 2.5 lb ground pork, 1 cup rice, 1 large cabbage. I had some cabbage leftover, so could use more meat or rice for the filling.
- Good note in the recipe to core the cabbage before boiling.
- Fry rolls first, rolled in flower. I simmered the rolls right away and it took a long time for the cabbage to cook. The frying helps cook the cabbage which adds flavor and the flour will thicken the sauce.
- I fully cooked the rice and it blended too much with the meat. Parcook the rice a little. The recipe says to use raw rice and simmer the rolls for an hour.

Chicken and Brussels Sprouts Stir-fry

from Southern Living

http://www.myrecipes.com/recipe/brussels-sprouts-stir-fry#add-your-reviews

I made so many changes to the recipe that it cannot be called the same, but this is a good base recipe for a stir-fry. It turned out delicious and we had seconds. I used lime juice according to the recipe but could have easily used rice wine or vinegar. I usedy chicken instead of beef and added vegetables that I had on hand - mushrooms, carrots, celery and pine nuts. I pre-boiled the brussel sprouts. Overall simple basic stir-fry recipe.