The first step involved making a roux from chickpea flour (besan). Recipe from Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World https://www.amazon.com/dp/0609809237/ref=cm_sw_r_sms_api_qGKsxb7PACSFP (May 2016)
Burmese roselle leaves sautéed with dried shrimp and bamboo shoots (chin-paund kyaw)
Heat a large wok, then add ¼ cup vegetable oil. Sauté one small thinly sliced onion and 3 cloves sliced garlic until fragrant, then add ½ tsp sweet paprika and ¼ tsp turmeric. Stir, then add 3 ounces shrimp (here, dried medium size shell-on shrimp). Fold in 7 oz washed and drained roselle leaves (here,… Continue reading Burmese roselle leaves sautéed with dried shrimp and bamboo shoots (chin-paund kyaw)
Chinese yu choy stirfried with garlic-infused oil
This can be vegetarian if you use mushroom or other vegetable broth in lieu of chicken broth. We use one bunch of greens, 1 Tbsp oil, 4-5 garlic cloves, and ¼ cup chicken broth. Recipe (without measurements) here: http://steamykitchen.com/43-chinese-greens-spinach-yu-choy-stir-fry-recipe.html (May 2016) Note: You can substitute with one stalk western broccoli. We recommend peeling the stalk… Continue reading Chinese yu choy stirfried with garlic-infused oil
Sage and butternut squash frittata
We tried this recipe: http://cookieandkate.com/2014/butternut-squash-frittata-with-fried-sage/. Instead of frying the sage, we added 2/3 of fresh, julienned sage to the frittata mixture before baking and saved the remaining 1/3 for garnish. We served the frittata with a simple salad and bacon strips. (May 2016)
Hakka braised eggplant, pork, and mushrooms
Cut 12 oz Japanese eggplant (here, we used two) into 2 x ½" wedges and set aside. Heat a wok on high, then add 1 Tbsp oil, 6 oz minced pork and 2 Tbsp minced garlic, breaking up into mince. Sauté the pork until it’s no longer pink, then reduce heat to medium and add… Continue reading Hakka braised eggplant, pork, and mushrooms
Watermelon and blueberry salad
This is a simple and healthy recipe that uses spearmint-infused simple syrup. Details here: http://www.foodnetwork.com/recipes/food-network-kitchens/watermelon-salad-recipe.html (May 2016)
Oven-roasted grape tomatoes
We followed this recipe but increased the temperature to 450 and reduced cooking time to 20 mins. We also garnished with minced Italian parsley. Details here: http://www.foodnetwork.com/recipes/claire-robinson/roasted-grape-tomatoes-recipe.html (May 2016)
Oven-roasted mixed mushrooms
We followed this recipe from Real Simple: toss 1 lb roughly cut mixed mushrooms (such as oyster, shiitake, and cremini) and 1 lb halved or quartered button mushrooms with ½ cup olive oil, 6 sprigs thyme, and some salt and black pepper. Roast in a baking sheet (we used a baking dish) at 450 for… Continue reading Oven-roasted mixed mushrooms
Balsamic roast stone fruit and pear sundae
We followed this recipe but used two pears as well as peaches and cherries: http://cookieandkate.com/2013/balsamic-stone-fruit-sundae/. We modified by increasing balsamic vinegar to 4 Tbsp (¼ cup). (May 2015) Note: We like the following ratio of sugar to vinegar: 3 Tbsp vanilla-infused sugar and ¼ cup balsamic vinegar (3 Tbsp regular balsamic and 1 Tbsp fruit-infused… Continue reading Balsamic roast stone fruit and pear sundae
Warm kale, coconut, and tomato salad
We tried this NYT recipe: http://cooking.nytimes.com/recipes/1018114-warm-kale-coconut-and-tomato-salad. The flavor was good, but we found the lime zest overpowering. The next time, we may reduce the lime zest dressing for the tomatoes to just 1 lime. Also, as the recipe advises, be judicious in the amount of ginger-tahini-white miso dressing you add to the roasted tomatoes and… Continue reading Warm kale, coconut, and tomato salad
Cooking Adventures 