I learned this recipe from my step-MIL, who ingeniously combined crisp pear with ripe avocado. The recipe is simple: line a serving dish with baby spinach, place one sliced (1/4") and cored pear (here, Bartlett, but any crisp pear will do) on top of the spinach, and then top with slices from one avocado (the… Continue reading Pear, avocado, and spinach salad
Tag: 2015
Indian-style quinoa pilaf
Another great recipe by Shubhra Ramineni's Healthy Vegetarian Indian Cooking. This is makes an easy and portable lunch. Rinse, clean, and drain 1 cup uncooked quinoa, and set aside. Heat 1 Tbsp vegetable oil in a medium sauce pan, then add 20 whole cashews (split into halves). Saute until cashews are light golden (about 20… Continue reading Indian-style quinoa pilaf
Indian cauliflower and potato (aloo gobi)
This recipe is from a wonderful and easy-to-follow cookbook, Healthy Indian Vegetarian Cooking by Shubha Ramineni. Using a large skillet (or a low-walled Dutch oven), heat 3 Tbsp vegetable oil, then add 1 medium vine-ripe tomato (quartered). Cover the skillet and cook until tomato becomes soft, stirring frequently. Add 1 medium head cauliflower (washed and… Continue reading Indian cauliflower and potato (aloo gobi)
Roast chicken with root vegetables
This Ina Garten recipe is our go-to roast chicken recipe: http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe.html Our modifications: we lined the bottom of the roasting pan with 1 lb baby tri-colored potatoes, 1 lb peeled and quartered parsnips, 10 peeled and roughly cut shallot bulbs, and 1 head peeled garlic in lieu of the fennel, onions, and carrots. (Mar. 2015)… Continue reading Roast chicken with root vegetables
Vietnamese caramelized minced pork
Mince a medium-sized onion. Heat a large wok, then add 1 tsp neutral oil and saute the minced onion (or 1 shallot) on medium heat until fragrant. Then add 1 ¼ lb minced pork and saute on medium heat until pork starts losing its pink color, then add 2 ½ Tbsp fish sauce, 2 tsp… Continue reading Vietnamese caramelized minced pork
Oven roasted asparagus
This is simple, delicious, and utterly reliable side dish that complements entrees such as soy-marinated salmon. Preheat oven to 425. Spray a cookie sheet with olive oil, then add asparagus stalks (cleaned and trimmed). Spray the stalks with olive oil, then lightly salt and pepper. Roast for 10 minutes, then serve. (Mar. 2015)
Greek spinach rice with dill (spanakorizo)
We first had spanakorizo at a restaurant and had a surprisingly difficult time finding a recipe for this dish. We like this recipe a great deal: http://www.afamilyfeast.com/greek-rice-spanakorizo/. (Mar. 2015)
Moroccan chick pea and lentil soup (harira)
We enjoyed a delicious harira at a local restaurant called Jerusalem. We felt inspired to try making it at home. Recipe is here: http://www.jewishrecipetrader.com/display.php?recipeid=335 (Mar. 2015)
Cooking Adventures 