Favorites borrowed from others:
Red lentil coconut soup (introduced to me by none other than Erin Kelly). My personal modifications: substitute vegetable broths with chicken stock, add a touch of turmeric and fresh garlic, and leave the coriander and cumin seeds whole (don’t forget to toast them!). Fun fact: this meal dehydrates really well for backpacking!
Homemade kimchi and kimchi tofu soup. We substitute pineapple juice for the fish sauce in the kimchi, and we also use a 1:1 combo of cayenne and Hungarian paprika in place of Korean pepper powder. Thinly sliced pork or sausage = YUM.
Warm tofu with spicy garlic sauce is really good. I looked up this recipe because I had something similar in China and wanted to recreate it. To spice it up a little, and really bring me back to my days in China, I add a couple Szechuan peppercorns.
My own creations/family recipes: – coming soon!!
Chicken and dumplings
“Perfect pesto pasta”
Bren’s bday Mediterranean marinade
Recreation of Dinosaur BBQ’s rib rub
Chinese cucumber salad
Healthy…er banana bread
The chocolate Mistake Cake
Please feel free
to reach out!
Courtney Wagner, Ph.D.
Peter Buck Postdoctoral Fellow
Smithsonian Institution, NMNH