We followed this recipe from Real Simple: toss 1 lb roughly cut mixed mushrooms (such as oyster, shiitake, and cremini) and 1 lb halved or quartered button mushrooms with ½ cup olive oil, 6 sprigs thyme, and some salt and black pepper. Roast in a baking sheet (we used a baking dish) at 450 for… Continue reading Oven-roasted mixed mushrooms
Tag: 2016
Warm kale, coconut, and tomato salad
We tried this NYT recipe: http://cooking.nytimes.com/recipes/1018114-warm-kale-coconut-and-tomato-salad. The flavor was good, but we found the lime zest overpowering. The next time, we may reduce the lime zest dressing for the tomatoes to just 1 lime. Also, as the recipe advises, be judicious in the amount of ginger-tahini-white miso dressing you add to the roasted tomatoes and… Continue reading Warm kale, coconut, and tomato salad
Armenian eggplant and minced turkey casserole
The original recipe calls for minced lamb, but we tried to make it more low-fat with turkey. Preheat oven to 350. Heat a Dutch oven on medium-high heat, then pour 2 Tbsp olive oil. Add 1 chopped onion and 1 chopped and seeded bell pepper (here, a serrano pepper) and sauté until onion is translucent.… Continue reading Armenian eggplant and minced turkey casserole
Armenian oven-roasted lemon chicken
Marinate 2 lbs skinless and boneless chicken thighs (about 4 thighs) in the following: the juice of 3 lemons, 3 Tbsp balsamic vinegar, 1 Tbsp fresh mint, ½ tsp each oregano and thyme (here, we used a few sprigs each fresh), 1 tsp each cumin and salt, ¼ tsp ground black pepper, and 1/8 tsp… Continue reading Armenian oven-roasted lemon chicken
Armenian-style roasted cauliflower with tahini sauce
Preheat oven to 425. Break one head cauliflower into bite-sized florets, toss in olive oil to lightly coat (about 1 Tbsp), and add a few sprigs each marjoram and thyme (leaves only). Season with salt and pepper, then roast for about 40 mins (turning once). Remove from oven.Separately, make the tahini sauce: combine ¼ cup… Continue reading Armenian-style roasted cauliflower with tahini sauce
Armenian bulgur and chickpea stew
Heat 2 Tbsp olive oil in a large Dutch oven on medium heat. Add 1 ¼ cups coarse-grain bulgur wheat (here, buckwheat kernels) and sauté until toasted. Add 1 medium onion (chopped) and sauté until fragrant, then add 3 cloves minced garlic. Sauté for a minute, then add 3 stalks celery (diced) and cook for… Continue reading Armenian bulgur and chickpea stew
Oven-roasted yellow squash
Preheat oven to 400. Trim top and ends of three medium yellow summer squash, halve vertically, then cut into 1 inch chunks. Toss with about 1 Tbsp olive oil, then season with a little salt, black pepper, and marash pepper. Spread in a single layer on a baking sheet, then roast in oven for 45-50… Continue reading Oven-roasted yellow squash
Armenian tomato and bulgur soup
This is a great recipe if you’re feeling under the weather. Using a medium Dutch oven, bring 6 cups low-sodium chicken broth to a boil. Separately, using a small pan, heat 1 Tbsp olive oil (the recipe calls for 2 Tbsp) on medium heat then sauté 1 small chopped onion. When onion is halfway cooked,… Continue reading Armenian tomato and bulgur soup
Mushroom bourguignon
We tried this Smitten Kitchen recipe, and it was delicious. http://smittenkitchen.com/blog/2009/01/mushroom-bourguignon/. The recipe calls for beef broth, but it easily can be made vegetarian if you use vegetable broth. We used baby portobellos (cremini mushrooms) instead of large portobellos. We served this over egg noodles tossed with some minced parsley. (May 2016)Note: The recipe recommends… Continue reading Mushroom bourguignon
Roasted dates with almonds and pancetta
We tried this recipe from Chef Michael Symon: http://www.foodnetwork.com/recipes/michael-symon/roasted-dates-with-pancetta-almonds-and-chile-recipe.html. We used center cut bacon (cut into matchsticks) instead of pancetta. (May 2016)
Cooking Adventures 