We followed this chocolate pudding recipe from Tyler Florence: http://www.foodnetwork.com/recipes/tyler-florence/chocolate-pudding-recipe.html, and then at the end, we added a dash (about 1/8 tsp) cayenne for some heat. We also used 1-2% milk instead of whole milk. (Jan. 2016)
Tag: 2016
Sloppy lasagna, pressure-cooker style
This marked my first time using a pressure cooker to make lasagna, both the sauce and cooking the lasagna sheets. The recipe is from the Hip Pressure Cooking cookbook by Laura Pazzaglia. Here is a similar recipe she posted on her Hip Pressure Cooking blog: http://www.hippressurecooking.com/pressure-cooker-pasta-casserole-a-cheesy-meaty-mess-mezzemaniche-pasticciate/. The sloppy lasagna was very tasty, but I burnt… Continue reading Sloppy lasagna, pressure-cooker style
Broccoli and cheddar frittata
We tried this healthy recipe from Ellie Krieger: http://www.foodnetwork.com/recipes/ellie-krieger/broccoli-and-cheddar-frittata-recipe2.html. It uses 4 eggs and 4 egg whites. We added a dash of marash pepper and chopped Italian parsley. We served this with simply dressed tomatoes, here: http://piglettedc.tumblr.com/post/121554237486/simply-dressed-tomatoes-slice-tomatoes-any-type (Jan. 2016)
Palestinian pumpkin and red lentil stew (ari’ w adas)
Using a large Dutch oven, sauté one chopped onion in 2 Tbsp olive oil until tender and fragrant. Add 6-7 cups peeled and chopped pumpkin or butternut squash (here, the latter), lightly season with salt and black pepper, and sauté for about 3 mins. Add 1 cup of drained and rinsed red lentils and 6… Continue reading Palestinian pumpkin and red lentil stew (ari’ w adas)
Egg white omelette with oven-roasted veggies
We used about 1 cup of leftover oven-roasted parsnips and carrots (see recipe here:http://piglettedc.tumblr.com/post/134039844991/oven-roasted-parsnips-and-carrots-preheat-oven) and 5 egg whites to make this crispy omelette in a pan lightly coated with olive oil. It’s a good use of leftovers (Jan. 2016)
Cooking Adventures 