Joseph O’Sullivan

Chicken & Broccoli with White Sauce - The Woks of Life Chinese Takeout Chicken and Broccoli (with a white sauce) is a light healthy, easy dish to make at home, and it's better than ordering out!

The recipe is from Woks of Life. It’s a free site & it’s a great source for Chinese & other East Asian recipes. It’s lighter & healthier than the usual chicken & broccoli with less oil & salt. This was a nice change of pace for me. 2/2 #foodsky #WoksofLife thewoksoflife.com/takeout-chic...

I made a Chinese-American takeout dish. This is chicken & broccoli with white sauce. The white sauce is similar to the sauce in chow mein & this dish was like chicken chow mein with broccoli. I served it on rice noodles since I forgot to make the rice. Recipe below 1/2 #foodsky #cooking

My latest read is a classic novel from the legendary science fiction writer Arthur C Clarke. This year I’ll read more of the classic scifi literature. As much as I read scifi, I focus on newer stories & have not read many of the iconic titles. Thanks NY Public Library for the loan. #bboksky #NYPL

Preserved Lemon Pasta Recipe • 5★ • 25 min While preserved lemons are often used as a background flavor to invigorate stews, soups and salads, they take on a starring role in this zesty and lively pasta. Fresh lemons add brightness, but cured ...

The recipe was another from the New York Times. I find a lot of recipes from the NYT because the app & site has a good search function for ingredients. This recipe was a little meh. I might have not used enough Parmesan cheese. 2/2 #foodsky cooking.nytimes.com/recipes/7615...

I made preserved lemon pasta. Like many of my new recipes, I had some extra ingredient & I searched for ideas. This time it was preserved lemons. It was a simple recipe, the sauce can be made in the time it takes for the pasta to cook. Recipe below 1/2 #foodsky #cooking

My latest audiobook. I am familiar with the author, having read several of her books. This was a collection of her essays mostly from The New Yorker. Some are from 10+ years ago & it was interesting to hear the updates at the end of the chapters. Thanks NY Public Library for the loan. #booksky #NYPL

I was back at the @amnh.org for a new SciCafe talk. This was about the weakening of the Gulf Stream & climate change. The speaker, an oceanographer, talked how a new analysis changed his position on the subject which highlighted the self-correcting nature of science. Yay science! lol. #AMNH

Spaghetti With Broccoli and Walnut-Ricotta Pesto (Published 2013)

The recipe was another from the New York Times. The herbal part of the pesto was basil but had less than a typical Genoese pesto. The recipe was good but would have been better with a little more sauce 2/2 #food-sky
cooking.nytimes.com/recipes/1015...

Lunch was spaghetti with broccoli & walnut-ricotta pesto. I had some extra ricotta & found this recipe. It was quick meal. The pesto can easily be made while the water comes to a boil and the broccoli & pasta cook. Recipe below 1/2 #foodsky #cooking

The book is ‘Elizabeth Cady Stanton: A Revolutionary Life’ by Ellen Carol DuBois. #booksky

I was at the New York Public Library again for a book talk. This one was about Elizabeth Cady Stanton a leading figure in women’s rights movement. She was very influential but lost credit at the end of her career because she criticized Protestantism that dominated the US at the time. #booksky #NYPL

The recipe is another from the NY Times. It’s the onions and pepper are charred under the broiler then blended with canned tomatoes. It makes the chili very flavorful even without meat. I’ll use that technique in the future for other recipes. 2/2 #foodsky cooking.nytimes.com/recipes/1023...

Lunch was an old Tex-Mex dish made vegetarian. This is tamale pie. It’s not like Mexican tamales. It’s chili with a cornbread topping. The chili is cooked on the stove then corn bread batter is spread on it & it’s baked. The chili in this has no meat. Recipe below 1/2 #foodsky #cooking

My latest audiobook. The author discusses philosophy & science to explain how human consciousness evolved. Better communication via speech meant better survival which favored complex minds better at speaking. Then these minds created human culture. Thanks @bklynlibrary.bsky.social #booksky #BOL

My latest read. It’s a quirky superhero story where the main character is a super-genius & refreshingly a woman super-genius. There’s a lot of family dynamics, emotion & discussion of the LGBTQ spectrum something also rare in sci-fi. Thanks @bklynlibrary.bsky.social for the loan. #booksky #bpl

Pad Prik King: Thai Red Curry Stir Fry with Chicken Authentic recipe for a quick and easy dish. Tender chicken stir fried in a sweet-salty red curry paste with crunchy long beans.

I’ve made a lot of Thai recipes & I used my experience with that cuisine to make a Thai inspired dish. My main source for Thai is Hot Thai Kitchen. The pad prik khing recipe is close to what I came up with but I used more vegetables & no duck egg 2/2 #foodsky hot-thai-kitchen.com/gai-pad-prik...

I made pad prik khing, a Thai stir fry curry without coconut milk. I didn’t follow any specific recipe. It was more of a potluck dish with a small can of curry paste, a scoop of chili paste, chicken & extra vegetables I had. 1/2 #foodsky #cooking

The noodles were inspired by my previous Asian cooking. I soaked rice sticks, made a sauce of equal parts Thai chili-garlic sauce & soy sauce with a touch of fish sauce & rice vinegar, then combined them & warmed them in the microwave with a few spoonfuls of water. 3/3 #foodsky

Sichuan Pepper and Garlic Grilled Chicken | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips This simple grilled chicken requires only a half dozen ingredients, but it packs tons of garlicky, citrusy, herbal and smoky flavors.

The chicken recipe was from Milk Street. A handful of ingredients make a coating/marinade which sits on the chicken just for the time it takes for the oven to heat up. AFAIK the baked is only in print. This is the grilled version 2/3 #foodsky www.177milkstreet.com/recipes/sich...

Lunch was chicken with a garlic & Sichuan peppercorn marinade, rice noodles with a chili-garlic sauce & lime dressing/sauce with steamed bok choy. The chicken was quick baked thighs. The noodle dish was my own creation. Recipes below 1/3 #foodskty #cooking

Mouthwatering Chicken (Kou Shui Ji) | America’s Test Kitchen | America's Test Kitchen The cold Sichuan dish called kou shui ji lives up to its tempting name with electric flavors, colors, and aromas.

The recipe is from America’s Test kitchen. Chicken is cooled to room temperature before serving. I wanted to speed this up so I put the chicken on my windowsill to cool like old school cartoon pies. Sichuan peppercorn balance the heat of the chili oil 2/2 www.americastestkitchen.com/recipes/1695...

I made kou shui ji which translates as mouthwatering chicken. It was indeed mouthwatering. It’s poached chicken with a chili oil sauce. I made a smaller amount than the recipe called for. Instead of eating leftovers I try a new recipe with extra the chicken thighs. Recipe below 1/2 #foodsky #cooksky

Asparagus With Morels and Tarragon (Published 2009)

The asparagus dish is also from the NYT. It uses a mix of fresh & dried mushrooms. They are sautéed & a little cream & tarragon are added at the end. 4/4 #foodsky cooking.nytimes.com/recipes/1012...

Pommes Boulangère (Published 2022)

The pommes boulangere is a classic French potato dish, basically a fancy casserole. The recipe is from the NYT. Stock & potatoes are supposed to meld & solidify but I used base which didn’t have enough collagen to solidify. 3/4 #foodsky cooking.nytimes.com/recipes/1023...

Tarragon Chicken This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey escalope in its place, which would m...

My previous quest was to use all the boneless thighs. I completed that & now I move into all the bone-in chicken thighs. I made tarragon chicken, recipe from Nigella Lawson via the NYT. 2/4 #foodsky www.nigella.com/recipes/tarr...

I have a new quest: to use all the bone-in chicken thighs in the extra large package & have leftovers to free up time to go outside after the blizzard. This is tarragon chicken, pommes boulangere & asparagus with porcinis & tarragon. Recipes below 1/4 #foodsky #cooksky

Arroz de Galinha Arroz de Galinha by George Mendes uses rotisserie chicken, saffron rice, soppressata, and olives, which come together to make a flavorful, comforting Portuguese-inspired meal.

The recipe was free. I first saw it on a list of things to do with leftover or rotisserie chicken. The rice is cooked separately & the other ingredients are sautéed. They are combined & baked. www.foodandwine.com/recipes/arro...

I finished the last of the boneless chicken breasts from the econo-sized package. I made a version of chicken & rice, arroz galinha. I found it on Food & Wine & it seems like an interpretation of a Portuguese dish more than an authentic one. it’s good either way. Recipe below. 1/2 #foodsky #cooking

Arroz Chaufa (Fried Rice With Chicken and Bell Pepper) (Published 2023)

The recipe arroz chaufa (fried rice with bell pepper and chicken) was in the New York Times. It’s a pretty standard fried rice recipe except it uses a lot of cumin, a full tablespoon. 2/2 #foodsky cooking.nytimes.com/recipes/1024...

In my quest to use the extra chicken & keep busy indoors during the blizzard, I made arroz chaufa. It’s a Peruvian-Chinese fried rice that’s part of a cuisine called chifa that was created by Chinese labors who came to Peru in the 1800’s. Recipe below 1/2 #foodsky #cooksky