We halved the black bean portion (to one drained and rinsed 14.5 oz can black beans plus 1/3 cup drained and rinsed pinto beans). Recipe from The Weekday Vegetarians, available at The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat: A Cookbook https://www.amazon.com/dp/0593138740/ref=cm_sw_r_cp_api_glt_fabc_RZEA4AN2CV7K7F65BN0K (Jan. 2022)
Turkey and brown rice stuffed peppers
My husband loves stuffed peppers, and we have this recipe on regular rotation: https://www.skinnytaste.com/turkey-stuffed-peppers-45-pts/ Our modifications: first, we often use 1 lb minced chicken instead of turkey. Second, we saute the onion (often, a shallot) in 2 tsp canola oil, then add the minced garlic. For the filling, in addition to the cumin and garlic… Continue reading Turkey and brown rice stuffed peppers
Ground turkey taco
We made SkinnyTaste’s ground turkey filling from this recipe: https://www.skinnytaste.com/turkey-taco-lettuce-wraps-3-pts/ We used store bought corn and cauliflower taco shells and garnished with shredded cabbage, diced tomato, and shredded cheddar. The filling was very tasty. (Jan. 2022)
Oven-baked sweet plantain coins
We tried this recipe: https://www.aspicyperspective.com/perfect-baked-plantains/ In our oven, we found 425 too high, so after 10 mins and flipping the plantain coins, we reduced temp to 400 and baked for only 5 additional minutes. (Jan. 2022)
Black-eyed peas, pressure cooker style
We soaked 2 cups of dried black eyed peas overnight in the fridge (changing the water midway), and then we followed these instructions from Hip Pressure Cooking by Laura Pazzaglia: first, rinse and drain the soaked peas (which have significantly expanded overnight), and place in the bottom of a large pressure cooker. Add one onion… Continue reading Black-eyed peas, pressure cooker style
Mushroom meatballs
We tried this vegetarian recipe involving cremini mushrooms and bulgur wheat: https://kitchenconfidante.com/mushroom-meatballs. We followed the recipe exactly but found the final meatballs a little mushy; perhaps we should have baked at 400 for more than 15 mins. The next time, we may cool the mushroom bulgur mixture in a fine strainer and let sit until… Continue reading Mushroom meatballs
Soy-sauteed mushrooms
This was a quick and tasty side dish: https://www.allrecipes.com/recipe/58112/mushrooms-with-a-soy-sauce-glaze/ We reduced the butter to 1 Tbsp. We served this with crispy panfried tofu and steamed rice. (Dec. 2021)
Cannellini bean salad with Greek flavors
Inspired by a similar dish from my step-MIL, we tried this recipe: https://www.realgreekrecipes.com/white-bean-salad/ Our modifications: first, to accommodate our 15.5 oz canned low-sodium cannellini beans (which we rinsed and drained), we doubled the dressing (with some exceptions noted below) as follows: 2 garlic cloves, 2 tsp black mustard seeds, 1/4 cup red wine vinegar, 1/3… Continue reading Cannellini bean salad with Greek flavors
Zucchini boats with Lebanese flavors
Inspired by a delicious creation from my step-MIL, we tried making halved zucchini stuffed with Lebanese meat filling. Unlike traditional Lebanese cousa, we did not core small zucchini and gently simmer in seasoned tomato sauce. Instead, we loosely followed Chef Kamal al-Faqih’s recipe for filling: first, preheat oven to 350. Lightly oil-spray two 9x12" glass… Continue reading Zucchini boats with Lebanese flavors
Oatmeal with caramelized pear
We tried this recipe: https://minimalistbaker.com/brown-sugar-pear-steel-cut-oats/ Based on our pantry, we made the full oatmeal recipe (using steel-cut oats) but halved the pear recipe. We also ran out of standard brown sugar (fine granulation, slightly moist), so we used 1 Tbsp natural brown sugar (medium granulation) plus 1 tsp dark molasses. We covered the pear mixture… Continue reading Oatmeal with caramelized pear
Cooking Adventures 