Simple quesadilla

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We threw this together based on our pantry: 2 flour tortillas; 2 Tbsp spicy black bean puree (from this recipe: https://href.li/?https://hispanickitchen.com/recipes/spicy-black-bean-nachos/); 2 Tbsp cooked jasmine rice; a handful of fresh baby spinach (about 6 leaves); and about 2 Tbsp shredded Monterey Jack cheese. On a large cutting board, lay down a flour tortilla. Spread the… Continue reading Simple quesadilla

Scrambled egg and black bean burrito

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We repurposed the black bean puree from this nachos recipe: https://href.li/?https://hispanickitchen.com/recipes/spicy-black-bean-nachos/ For two servings: first, prepare the black bean puree from the above recipe (you will need about ¼ cup total for this burrito recipe). Second, scramble three large eggs (we added 2 tsp milk to the egg mixture and cooked in 1 tsp butter).… Continue reading Scrambled egg and black bean burrito

Penne alla vodka

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We tried this recipe: https://cooking.nytimes.com/recipes/1019924-pasta-alla-vodka?smid=ck-recipe-iOS-share. Our modifications: first, we used rigatoni instead of penne and center-cut smoked bacon instead of pancetta. Second, in lieu of ¾ cup heavy cream, we used 1 Tbsp unsalted butter and almost ½ cup unsalted chicken broth. We also added frozen oregano leaves (about 1 Tbsp) to the sauce. Third,… Continue reading Penne alla vodka

Spicy black bean nachos

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We made this recipe: https://hispanickitchen.com/recipes/spicy-black-bean-nachos/ Our modifications: first, instead of ½ onion, we used a few small shallots. Second, in lieu of Monterey Jack cheese, we sprinkled about ¼ cup each thick shredded mozzarella and cheddar. Third, we made only one layer of nachos, and we served the remaining black bean puree on the side.… Continue reading Spicy black bean nachos

Kichidi (Indian savory rice and red lentil porridge)

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We tried this Padma Lakshmi recipe: https://www.padmalakshmi.com/copy-of-keralan-crab-cakes Because we did not have sambhar curry powder or curry leaves, we followed the spice mixture (black mustard seeds, ground cumin, and dried hot chilis) adapted by the Washington Post: https://www.washingtonpost.com/recipes/kitchari/17359/. Our modifications: first, along the lines of Padma’s original recipe, we sauteed the spice mixture until the… Continue reading Kichidi (Indian savory rice and red lentil porridge)

Swedish meatloaf with caramelized cabbage (kalpudding)

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We tried this recipe: https://www.epicurious.com/recipes/member/views/meatloaf-with-caramelized-cabbage-swedish-kalpudding-58bf7b741a0d174bc06f9fcd We baked this in a round, high-walled 2 quart glass baking dish. To avoid potentially undercooked onion, we sauteed the minced onion in oil spray before adding to the meatloaf mixture. We used 1 cup half and half in lieu of heavy cream; this may have resulted in more liquid… Continue reading Swedish meatloaf with caramelized cabbage (kalpudding)

Chicken Marbella

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We tried this delicious, boozy recipe by Ottolenghi: https://www.thekitchn.com/ottolenghis-chicken-marbella-recipe-23123072 Our modifications: first, we used 3 drumsticks and 3 chicken thighs (instead of leaving them as quarters), and we used canola oil in lieu of olive (to mitigate setting off the smoke alarm). Second, we reduced the capers by half (to only 3 Tbsp plus some… Continue reading Chicken Marbella

Jamaican-style peas and rice with coconut milk

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We tried this recipe: https://www.curiouscuisiniere.com/caribbean-red-beans-and-rice/ We used a straught and high-walled 10" All-Clad stainless steel saute pan. Our modifications to the recipe: first, we doubled the pigeon peas to 1 cup (from ½ cup); we used canned “dry pigeon peas” (which were fully cooked) that we rinsed and drained. Second, for the rice, we used… Continue reading Jamaican-style peas and rice with coconut milk