We followed this chocolate pudding recipe from Tyler Florence: http://www.foodnetwork.com/recipes/tyler-florence/chocolate-pudding-recipe.html, and then at the end, we added a dash (about 1/8 tsp) cayenne for some heat. We also used 1-2% milk instead of whole milk. (Jan. 2016)
Sloppy lasagna, pressure-cooker style
This marked my first time using a pressure cooker to make lasagna, both the sauce and cooking the lasagna sheets. The recipe is from the Hip Pressure Cooking cookbook by Laura Pazzaglia. Here is a similar recipe she posted on her Hip Pressure Cooking blog: http://www.hippressurecooking.com/pressure-cooker-pasta-casserole-a-cheesy-meaty-mess-mezzemaniche-pasticciate/. The sloppy lasagna was very tasty, but I burnt… Continue reading Sloppy lasagna, pressure-cooker style
Broccoli and cheddar frittata
We tried this healthy recipe from Ellie Krieger: http://www.foodnetwork.com/recipes/ellie-krieger/broccoli-and-cheddar-frittata-recipe2.html. It uses 4 eggs and 4 egg whites. We added a dash of marash pepper and chopped Italian parsley. We served this with simply dressed tomatoes, here: http://piglettedc.tumblr.com/post/121554237486/simply-dressed-tomatoes-slice-tomatoes-any-type (Jan. 2016)
Palestinian pumpkin and red lentil stew (ari’ w adas)
Using a large Dutch oven, sauté one chopped onion in 2 Tbsp olive oil until tender and fragrant. Add 6-7 cups peeled and chopped pumpkin or butternut squash (here, the latter), lightly season with salt and black pepper, and sauté for about 3 mins. Add 1 cup of drained and rinsed red lentils and 6… Continue reading Palestinian pumpkin and red lentil stew (ari’ w adas)
Egg white omelette with oven-roasted veggies
We used about 1 cup of leftover oven-roasted parsnips and carrots (see recipe here:http://piglettedc.tumblr.com/post/134039844991/oven-roasted-parsnips-and-carrots-preheat-oven) and 5 egg whites to make this crispy omelette in a pan lightly coated with olive oil. It’s a good use of leftovers (Jan. 2016)
Korean sliced rice cake soup (dduk guk)
This is a favorite from my childhood. I made this recipe from Maangchi, but I used skirt steak instead of brisket: http://www.maangchi.com/recipe/ddukguk. I modified by sautéing the beef strips before adding the hot water and garlic (but see Note below). I also used black sesame in lieu of toasted nori. We also have added a… Continue reading Korean sliced rice cake soup (dduk guk)
Cauliflower and potato kugel with mushroom
Preheat oven to 375. Peel 1 large Russet potato (about ¾ lb), cut into chunks, and boil in lightly salted water until tender (about 15 mins in boiling water or 30 mins in simmering water), then remove with a slotted spoon and mash in a large mixing bowl. Using the same pot of water, add… Continue reading Cauliflower and potato kugel with mushroom
Scrambled egg toast by Smitten Kitchen
Great tips on soft scrambled eggs. Goat cheese on toast goes so well with the eggs. In lieu of chives, we used minced Italian parsley. Recipe here: http://smittenkitchen.com/blog/2010/05/scrambled-egg-toast/ (Dec. 2015)
Rosemary white bean soup
We tried this recipe from Ina Garten: http://www.foodnetwork.com/recipes/ina-garten/rosemary-white-bean-soup-recipe.html. Instead of 1 lb dried white cannellini beans, we used 4 cans of cannellini beans (13.5 oz each, drained and rinsed). After pureeing the soup, we found its texture too thin. We added two cans of chick peas (drained and rinsed), a dash of marash pepper, and… Continue reading Rosemary white bean soup
Rosemary chicken drumsticks with sweet and hot peppers
Preheat oven to 400. Season 2 ½ lb skinless chicken drumsticks with salt, black pepper, and ½ tsp paprika. Lightly oil a 9x12 baking dish, then place the chicken in the dish. Top with 2 large sliced onions and 4 rosemary sprigs, then cover with foil and bake for 30 mins. Reduce oven to 350.… Continue reading Rosemary chicken drumsticks with sweet and hot peppers
Cooking Adventures 