We tried this recipe: http://www.myrecipes.com/recipe/celery-apple-salad The recipe called for 2 cups each honey crisp apple and celery; we estimated this to be 1 large honey crisp apple (1/4” slices with skin on) and 4 stalks celery (cut in 1/2” diagonal slices). We increased the dressing to the juice of one lemon (not just 2 Tbsp)… Continue reading Celery-apple salad with lemon dressing
Tag: 2017
Lebanese eggplant casserole with ground meat, tomato, and pine nuts
We tried this recipe: https://cooking.nytimes.com/recipes/1017426-eggplant-with-lamb-tomato-and-pine-nuts Our modifications: First, we used ½ lb each minced pork and minced bison in lieu of 1lb minced lamb. To reduce sodium, we used no-salt tomato sauce. Second, because we find cinnamon cloying, we used a combo of ¼ tsp cinnamon and ¼ tsp nutmeg. Third, instead of broiling the… Continue reading Lebanese eggplant casserole with ground meat, tomato, and pine nuts
Pasta frittata
We tried this Mark Bittman recipe for our leftover cooked pasta: https://cooking.nytimes.com/recipes/6791-pasta-frittata We first preheated the oven to 350. Our modifications: based on our pantry, we used 1 ½ cups leftover cooked rigatoni (which we cut into 1 inch thick diagonal slices), 2 Tbsp bacon (which we cut into matchsticks and browned separately), rendered bacon… Continue reading Pasta frittata
Grandma Gladys’s brownies
We recently made this treasured family recipe that was an important part of my husband’s childhood. First, preheat oven to 350. Lightly grease a 9x12” baking dish, and set aside. Second, melt 11 Tbsp unsalted butter with 12 oz chocolate chips (we used Ghirardelli semi-sweet chips). You can do this either by using a double-boiler… Continue reading Grandma Gladys’s brownies
Lebanese chick pea stew
We tried this recipe: http://www.arabamerica.com/lebanese-chickpea-stew/ Our modifications: first, based on our pantry, we used a homemade roasted green bell pepper, following these instructions: https://www.daringgourmet.com/how-to-roast-red-peppers/ (see Note below). Second, we used 2 ½ tsp za’atar, 1 tsp crushed red pepper for red pepper flakes, and 1 Tbsp cumin powder (not cumin seeds). Third, we increased the… Continue reading Lebanese chick pea stew
Overnight oats with amaranth seeds and apple
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1016109-rolled-oats-with-amaranth-seeds-maple-syrup-and-apple We tripled the recipe and julienned the apple instead of grating it. This requires overnight soaking but takes only 5 mins to cook. (Dec. 2017)
Italian-style lemony pasta with chick peas
Details here: https://cooking.nytimes.com/recipes/1018591-lemony-pasta-with-chickpeas-and-parsley First, we increased the chick peas from 2 cups to two cans (14.5 oz each) chick peas. We rinsed and drained the chick peas, then used 1.5 cups vegetable stock later in the recipe. Second, we used 1 large shallot instead of ½ onion. Third, we used the zest of a whole… Continue reading Italian-style lemony pasta with chick peas
Orange-infused Greek yogurt cake
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)
Cooking Adventures 