We loosely followed two recipes: https://cafedelites.com/breakfast-egg-muffins-3-ways/ and https://www.williams-sonoma.com/m/recipe/frittata-sausage-wild-mushrooms-cheddar.html. Here is the recipe: first, preheat oven to 350 and prep the ingredients: chop 2-3 shallots (we used an electric handheld chopper). Roughly chop 6 veggie sausage patties so that they are crumbled (we used a 8 oz package of 6 Morningstar original sausage patties, which we… Continue reading Mini-frittata with veggie sausage, mushroom, spinach, and cheese
Tag: 2018
Stone fruit salad with mint
We tried this recipe: https://cooking.nytimes.com/recipes/12558-minty-fruit-salad We added a dash of black pepper. (July 2018)
Watermelon chaat
We tried this recipe: https://cooking.nytimes.com/recipes/1018775-watermelon-chaat We didn’t have amchoor (green mango powder), so we substituted with ¼ tsp tamarind soup base. (July 2018)
Chipotle chili sauce
We tried this recipe: https://cooking.nytimes.com/recipes/3506-chipotle-chili-sauce To make 2 cups (16 oz) of while peeled tomatoes, we used a 14.5 oz can of no salt whole peeled tomatoes plus 3 small Roma tomatoes (peeled). We also used 3 chiles in adobo sauce. We found the sliced onions intrusive; the next time we will mince them (or… Continue reading Chipotle chili sauce
Mexican-style beef fajitas
We tried this recipe: https://cooking.nytimes.com/recipes/3505-fajitas-meat-filled-tortillas-with-hot-sauce It is harder to execute than expected: the instructions call for halving the skirt steak width, which we did with a boning knife. We tried oven-broiling the individual slabs of skirt steak, but they wouldn’t brown in the oven. So we resorted to a hard sear on medium-high heat in… Continue reading Mexican-style beef fajitas
Mexican pinto bean stew with fire-roasted tomatoes (frijoles charros)
We tried this recipe: https://www.seriouseats.com/recipes/2016/06/frijoles-charros-mexican-pinto-beans-bacon-recipe.html Our modifications: first, we made fire-roasted tomatoes following this recipe: http://piglettedc.tumblr.com/post/176167609311/fire-roasted-tomatoes-broiler-version-we-tried Second, we used about three ½ inch matchsticks (1 ½ inch width total) of 5 frozen bacon slabs. Finally, to reduce sodium overall, we used homemade fire-roasted tomatoes (instead of canned), no-salt chicken broth, and reduced or omitted most… Continue reading Mexican pinto bean stew with fire-roasted tomatoes (frijoles charros)
Fire-roasted tomatoes, broiler version
We tried this method for a recipe that called for 28 oz canned fire-roasted tomatoes: https://www.thekitchn.com/quick-tip-roasting-tomatoes-un-59853 We lined our rimmed baking sheet with foil. To maximize exposure to the flames in our gas oven broiler, we cut our Roma tomatoes in half lengthwise. For 28 oz canned, we substituted with 1 ½ lb Roma tomatoes… Continue reading Fire-roasted tomatoes, broiler version
Mexican-style wild mushroom quesadillas
We tried this recipe: https://cooking.nytimes.com/recipes/1016137-wild-mushroom-quesadillas Our modifications: first, we used a mix of yellow oyster (8 oz) and cremini mushrooms (8 oz), which we finely chopped before sautéing (rather than mincing after cooking). Second, for the cheese, we used 6 oz each of freshly grated muenster and fresh mozzarella. Finally, we added a pinch (¼… Continue reading Mexican-style wild mushroom quesadillas
Greek-style braised cabbage with chickpeas and bulgur
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1013499-cabbage-with-tomatoes-bulgur-and-chickpeas Our modifications: first, we used about half a medium head of cabbage, julienned into ¼ inch width. Second, we used 2 cups unsalted chicken broth instead of water (see Note below). If you use water or vegetable broth, this is a vegetarian dish. Third, instead of 14.5 oz canned… Continue reading Greek-style braised cabbage with chickpeas and bulgur
Homecooked chickpeas
This is not a recipe as much as a post about method. Instead of using 14.5 oz canned chickpeas, we soaked ¾ cup dried chickpeas in room temperature water (enough to cover the beans by two inches) and ¼ tsp salt, which we soaked overnight in the fridge. We generally followed tips from this post… Continue reading Homecooked chickpeas
Cooking Adventures 