We tried this recipe from a UK website: https://skinnyspatula.com/moroccan-aubergine-chickpea-tagine/ We made some modifications: first, instead of frying the eggplant, we oven-roasted it at 425 F for 18 mins after cutting into 1 inch chunks, lightly salting, and tossing in 1 Tbsp canola oil (olive oil tends to smoke in our oven). Then we reduced the… Continue reading Moroccan eggplant and chick pea tagine
Tag: 2021
Pressure cooker chipotle chicken pozole
We tried this recipe: https://cooking.nytimes.com/recipes/1020110-pressure-cooker-chipotle-chicken-pozole?smid=ck-recipe-iOS-share We used all of the chipotle sauce in the 7 oz can of chile en adobo, but only 2 of the chipotle peppers (we froze the remaining peppers). We substituted half of the skinless, boneless chicken with chicken breast (3 thighs, 2 breasts), but we may reduce the amount of… Continue reading Pressure cooker chipotle chicken pozole
Ras el Hanout
We made this spice blend for a Moroccan tagine: https://www.allrecipes.com/recipe/150574/ras-el-hanout/. (Nov. 2021)
Pumpkin spice coffee
We loosely followed this recipe to use up leftover pumpkin puree: https://www.eatingwell.com/recipe/281009/whipped-pumpkin-spice-coffee/ Our modifications: first, we are on travel with a limited pantry, so we made 8 oz coffee from a Keurig pod. Second, for the milk mixture, we halved the recipe and added a pinch each ground cinnamon, nutmeg, clove, and allsice to the… Continue reading Pumpkin spice coffee
Spiced pumpkin pudding
We tried this recipe as a Thanksgiving dessert: https://cincyshopper.com/homemade-pumpkin-pudding/ We found the ½ tsp cinnamon and dash of nutmeg insufficient to shine through the vanilla extract. At the end of cooking, we added an additional ¼ tsp each cinnamon and nutmeg, and 1/8 tsp each clove and allspice. (Nov. 2021)
Lemon-barley stuffing
We tried this recipe, but made it as dressing (a side dish): https://cooking.nytimes.com/recipes/1014035-lemon-barley-stuffing?smid=ck-recipe-iOS-share We halved the recipe. We also made a few substitutions: first, we used toasted slivered almonds instead of hazelnuts; second, 2 Tbsp minced leek (white part) in lieu of chives. We prepared the barley and roast shiitake mushroom a day ahead, reheating… Continue reading Lemon-barley stuffing
Cranberry pear sauce
We tried this recipe: https://www.skinnytaste.com/cranberry-pear-sauce/. We used Anjou pears and added 1 Tbsp julienned ginger. We found the sauce tasty, not too sweet, but the texture a little runny. Nov. 2021)
Cheesy corn omelet
We tried this recipe from Payel of Cookwithme24x7: https://youtu.be/atqAyJ-dTsM It’s a video in a non-English language, so the directions are based on English subtitles. First, in a mixing bowl, using a fork lightly whisk 3 large eggs and a dash each of salt and black pepper. Add ½ cup low-fat milk, then 1 small minced… Continue reading Cheesy corn omelet
Turkey chili
We tried this NYT recipe: https://cooking.nytimes.com/recipes/7985-turkey-chili?smid=ck-recipe-iOS-share In lieu of a bell pepper, we added 2 small-medium Korean sweet potatoes (skin on, diced). After sauteeing the minced turkey (which we reduced to 1 lb 10 oz), we set the turkey aside and then sauteed the diced sweet potato for about 5 mins before adding the onion,… Continue reading Turkey chili
Middle eastern-style couscous with pinto beans, cauliflower, and bell pepper
We tried this NYT recipe: https://cooking.nytimes.com/recipes/12757-couscous-with-tomatoes-cauliflower-red-peppers-and-olives?smid=ck-recipe-iOS-share Running low on time, we used 14 oz diced tomatoes with juice and used a combo of hot chicken broth (4 cups) and hot water (4 cups). We soaked 2 cups dried pinto beans overnight, then drained them. During step 1, after adding the drained beans, bouquet garni, and… Continue reading Middle eastern-style couscous with pinto beans, cauliflower, and bell pepper
Cooking Adventures 