We tossed this together as an alternative to oven-roasting, with a nod to the Chinese dry-frying technique. Heat a large nonstick pan (without any oil) on medium-high heat, then add a handful of trimmed string beans (they should be bone dry), laying in a single layer. Let sit for a few mins, until the bottom… Continue reading Blistered string beans
Pasta with simple tomato sauce and kale
We tried this recipe: https://cooking.nytimes.com/recipes/12279-orecchiette-with-tomato-sauce-and-kale?smid=ck-recipe-iOS-share This recipe called for orecchiette, but based on our pantry we used about 11 oz medium shells. We added 1 tsp anchovy paste (which we sauteed in the olive oil) for briny flavor, but this recipe is vegetarian without it. We cut the blanched kale into julienned ribbons. (Mar. 2021)
Maple old fashioned cocktail
We tried this recipe, and it was tasty: https://cookieandkate.com/best-old-fashioned-cocktail/ In lieu of bitters, we used citrus peel (lemon and mandarin), which we squeezed to release the oils before stirring all of the ingredients in. (Mar. 2021)
Middle Eastern stuffed peppers and tomatoes (filfil mahshi)
We generally followed this recipe: https://www.arabamerica.com/recipe/stuffed-peppers-mahshi-falafli/ Our modifications: first, we substituted a medium, dual-lobed shallot (finely diced) and 2 cloves garlic (minced) for one medium onion. For the spices, we used 1 tsp cumin, ½ tsp allspice, and ¼ tsp cayenne. For the herbs, we used 1 Tbsp minced parsley, 2 tsp minced dill, and… Continue reading Middle Eastern stuffed peppers and tomatoes (filfil mahshi)
Cauliflower-walnut vegetarian taco meat
We tried this recipe, and it was great: https://pinchofyum.com/cauliflower-walnut-vegetarian-taco-meat We served it with Goya chipotle chiles en adobo as sauce, shredded cheddar cheese, and tortilla chips. (Mar. 2021)
Chili powder
We tried this recipe, but we reduced the cayenne to ¼ tsp: https://www.allrecipes.com/recipe/237172/chili-powder/ (Mar. 2021)
Japanese savory cabbage and pork pancake
We tried this recipe to use up ½ small head of red cabbage: https://cooking.nytimes.com/recipes/1020172-classic-okonomiyaki-japanese-cabbage-and-pork-pancakes?smid=ck-recipe-iOS-share Our modifications: first, in lieu of 1 tsp bonito soup base, we used 2 tsp smoked bonito flakes, which we mixed into 1 cup room temperature water. Second, we used 2 tsp Chinese pickled radish (ya cai) instead of pickled ginger.… Continue reading Japanese savory cabbage and pork pancake
Roasted root vegetable soup with curry flavors
We followed this recipe to make use of vegetables in our pantry: https://cooking.nytimes.com/recipes/1020950-any-vegetable-soup?smid=ck-recipe-iOS-share Our modifications: first, preheat oven to 400. Peel and dice (into 1.5" dice) 2 large carrots, 3 small Korean sweet potatoes, 1 large russet potato, and 1 medium purple-topped turnip. Toss in 1 Tbsp canola oil and ½ tsp each salt and… Continue reading Roasted root vegetable soup with curry flavors
Crispy rice frittata
We tried this recipe for our leftover jasmine rice: https://www.bonappetit.com/story/crispy-rice-frittata Our modifications: first, we added a handful of baby spinach (about 15 leaves), cut into ½" slices. We sauteed the spinach along with the scallions, but the next time we’ll probably sprinkle them into the egg mixture. We also used canola instead of olive oil… Continue reading Crispy rice frittata
Spinach and garlic egg white omelette
We tossed this together on the fly. First, heat a medium-sized (7 inch) nonstick pan and lightly spray with oil. Add 1 minced garlic clove and a handful of julienned fresh baby spinach (about 10 baby spinach leaves), and saute lightly for a minute. Spread the spinach mixture evenly along the pan, then lower heat… Continue reading Spinach and garlic egg white omelette
Cooking Adventures 