We used 2% Fage Greek yogurt and a 9” springform pan. We also used a neutral vegetable instead of olive oil. We also used the zest of one orange, but we may increase to two oranges for stronger citrus flavor. We found 50 mins was the right amount of baking time. Details here: https://www.askchefdennis.com/orange-yogurt-cake/ (Dec.… Continue reading Orange-infused Greek yogurt cake
Kale salad with lemon-garlic dressing
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1015707-lemon-garlic-kale-salad (Dec. 2017)
Steamed broccoli florets with lemon and salt
Cut one small head broccoli into bite-sized pieces, and place the florets in a lidded microwave-proof casserole. Sprinkle the broccoli with some water. Cover the dish, then microwave until broccoli is fork-tender (approx. 2 ½ to 3 mins). Drizzle with lemon juice (we found ½ lemon sufficient) and lightly salt, then serve). (Dec. 2017)
Chickpea, cucumber, and carrot salad
I learned this recipe from my friend Abby many years ago in London. Over time, I determined that cutting the cucumber and carrot into ½ inch dice, mimicking the size of the chickpeas, works best for flavor. Drain three 14.5 oz canned chickpeas (for a total of 43.5 oz) and place in a large mixing… Continue reading Chickpea, cucumber, and carrot salad
Lemon-infused Greek yogurt bundt cake
We tried this recipe when we had a surplus of plain Greek yogurt. Details here: https://www.sugardishme.com/lemon-yogurt-pound-cake/ We forgot to add ¼ cup lemon juice to the batter, but the lemon flavor was still prominent and the texture pretty fluffy. This recipe calls for 1 cup butter and 6 eggs, so the cake is fairly decadent.… Continue reading Lemon-infused Greek yogurt bundt cake
Vanilla cakey cookies
We first had these cookies in Jan. 2013 at a B&B in Westerly, RI. The proprietor kindly shared her handwritten recipe with me. Unfortunately, some ingredient proportions were unclear (e.g., two sticks butter, 1 box confectioners sugar), so we had to guess. The flavor was correct, but the batter was too runny to mold. 1.… Continue reading Vanilla cakey cookies
Chinese-style savory french toast
We tried this Chinese recipe for savory breakfast: http://iamafoodblog.com/crispy-salt-and-pepper-french-toast-recipe/ It’s a good use of leftover sliced bread. Based on our pantry, we omitted the cilantro. We also found that for four pieces of toast, we used 3 eggs and 3 Tbsp milk, and we adjusted the other seasonings accordingly. We cooked the egg-dipped bread in… Continue reading Chinese-style savory french toast
Sesame tahini cookies
Inspired by a Moroccan cookie we had Club Med, we tried this recipe: http://www.seriouseats.com/recipes/2012/12/sesame-tahini-cookies-recipe.html (Nov. 2017)
Crispy roasted shiitake mushrooms
We tried this Martha Stewart recipe, and it is delicious: https://www.google.com/amp/s/www.marthastewart.com/1050268/crispy-roasted-shiitake-mushrooms%3famp We found, however, that 25 mins at 400 degrees was the total cooking time; we removed the baking sheet from the oven at that time. Both sides of the shiitakes had browned without being turned over. (Nov. 2017)Note: To clean the mushrooms, we gently… Continue reading Crispy roasted shiitake mushrooms
Cinnamon pecan swirl quick bread
Details here: http://www.bakeorbreak.com/2006/11/cinnamon-swirl-bread/ We found it tasty, but dense and quite crumbly. We served this with nonfat Greek yogurt with toasted walnuts and honey. (Oct. 2017)
Cooking Adventures 