This is a kitchen sink recipe that uses banana as a binder in lieu of eggs and butter, plus chocolate chips, walnuts, and oats. We tried this recipe: https://cooking.nytimes.com/recipes/1012904-banana-everything-cookies?smid=ck-recipe-iOS-share We used 1 large, ripe banana. Instead of spraying the baking sheets with oil, we lined with parchment, which we then sprayed with corn oil. We… Continue reading Banana everything cookies
Tag: 2020
Pasta with roasted grape tomatoes
This is a great pantry recipe. We used ¼ cup freshly grated parmesan instead of pecorino cheese and ¼ cup matzoh meal instead of bread crumbs. Details here: https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes?smid=ck-recipe-iOS-share When tossing the al dente pasta with the roasted tomatoes, we used about ¼ cup pasta water and 1 additional Tbsp olive oil. We also sprinkled… Continue reading Pasta with roasted grape tomatoes
Lasagna with roasted Brussels sprouts
We made this recipe: https://piglettedc.tumblr.com/post/188332589976/spinach-lasagna-we-tried-this-mark-bittman-nyt Instead of 1 ¼ lb fresh spinach, we used 1 lb Brussels sprouts that we had trimmed, quartered, and roasted. We generally followed this Brussels sprout recipe but omitted salt and black pepper: https://piglettedc.tumblr.com/post/180053950436/oven-roasted-brussel-sprouts-we-followed-this While we love Brussels sprouts, we found the flavor overpowered the overall dish. A neutral vegetable… Continue reading Lasagna with roasted Brussels sprouts
Pasta with mushrooms and gremolata
Gremolata is an intoxicating combo of garlic, parsley, and lemon zest. We tried this recipe, and it was delicious: https://cooking.nytimes.com/recipes/12791-pasta-with-mushrooms-and-gremolata?smid=ck-recipe-iOS-share Our modifications: first, based on our pantry, we used 8 oz (½ lb) cremini mushrooms (instead of 1 lb mixed mushrooms), cut into ½" slices. We found the amount of mushroom to be sufficient. Second,… Continue reading Pasta with mushrooms and gremolata
Korean soft tofu stew (soondubu jjigae), vegetarian style
We tried this recipe from the Vegan Korean: https://thekoreanvegan.com/one-box-soon-tofu-stew/ This was a decent recipe, but it did not taste as authentic or as delicious as the Maangchi version we made a few years ago: https://piglettedc.tumblr.com/post/141869762066/korean-soft-tofu-stew-with-mushrooms-and-shrimp-in (May 2020).
Sicilian-style pasta with anchovies, capers, and roasted cauliflower and cremini mushrooms
First, preheat the oven to 425. Wash ½ head cauliflower (about 2 cups) and cut into medium-size florets (about 2"x1"), pat until bone-dry, and toss in 1 Tbsp olive oil and black pepper. Wash 8 oz (½ lb) cremini mushrooms, pat bone-dry, and cut into large bite-sized pieces (1" thick). Toss with 1 Tbsp olive… Continue reading Sicilian-style pasta with anchovies, capers, and roasted cauliflower and cremini mushrooms
Oven-roasted cauliflower drizzled with thyme and toasted sesame oil
During the pandemic, we have tried creative combinations. We made a Hokkien (Chinese) main course, so we tried to add an Asian note (sesame oil) to the side dish. Here, we preheated the oven to 425. We oven-roasted cauliflower florets (tossed in olive oil and a little black pepper) for about 20 mins, turning over… Continue reading Oven-roasted cauliflower drizzled with thyme and toasted sesame oil
Ethiopian mild yellow split pea stew (kik alicha)
We made one of our favorite dishes. Details here: https://www.yummly.com/recipe/Authentic-Kik-Alicha-_Ethiopian-Split-Pea-Puree_-1257837?utm_source=android-app&utm_medium=pinterest&utm_term=Authentic-Kik-Alicha-_Ethiopian-Split-Pea-Puree_-1257837&utm_campaign=app-social-recipe#directions This recipe easily could be vegetarian, but we used 3 cups chicken broth in lieu of 3 cups water and ¾ tsp salt. We skipped the jalapeño. We found the end result too liquidy, and we had to strain the final dish before serving it… Continue reading Ethiopian mild yellow split pea stew (kik alicha)
Ethiopian injera, quick version
We tried making homemade injera for the first time. We followed this recipe: https://www.whats4eats.com/breads/injera-quick-recipe We couldn’t find whole wheat flour, so we used a King Arthur’s gluten-free wheat flour substitute. We cooked these in a 10" cast iron pan, to which we added oil (either oil spray or a drizzle of canola) b/w each round… Continue reading Ethiopian injera, quick version
Caiprinha
Details here: https://www.liquor.com/recipes/caipirinha/ Based on our pantry, we used a mix of lime wedges (skin on) and lemon (without skin or pith). We also recommend using superfine sugar, as it will dissolve more easily. (May 2020)
Cooking Adventures 