Tag: 2022

Roasted vegetable, kale, and lentil shepherdess pie

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First, we soaked 1 oz dried porcini in 1.5 cups hot water. We roasted a variety of vegetables (about 8 cups), cut into bite-sized chunks and lightly tossed in canola oil at 425 (or 450, as needed): 3 parsnips, 2 carrots, ½ cauliflower, 1 red bell pepper, and 8 oz mushrooms until caramelized (about 25… Continue reading Roasted vegetable, kale, and lentil shepherdess pie

Colombian-style chicken soup (sancocho)

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We loosely followed this SkinnyTaste recipe: https://www.skinnytaste.com/colombian-chicken-sancocho-8-pts/ First, based on our pantry we used 4 boneless, skinless chicken thighs and 3 skin-on drumsticks. Second, because the recipe did not specify the amount of water, we used 11 cups (4 cups no-salt chicken stock plus 7 cups hot water mixed with a modest amount of Better… Continue reading Colombian-style chicken soup (sancocho)

Egyptian fava beans (ful mudammes)

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We loosely followed this recipe: https://www.themediterraneandish.com/foul-mudammas-recipe/ Our modifications: first, we halved the recipe. Second, we used a 14.5 can of fava beans, which we drained before adding to a small pot with 1 Tbsp water. Third, we added 1 minced garlic clove at the same time as the ½ tsp cumin. We partially mashed the… Continue reading Egyptian fava beans (ful mudammes)

Roasted vegetable makloubeh (Palestinian upside-down rice)

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We tried this recipe: https://plantbasedfolk.com/maqlouba/ Our modifications: first, we prepared ½ large cauliflower (cut into ½" thick small florets), one Russet potato (peeled, ½" thick slices), one red bell pepper (seeded and cut into ½" vertical slices), and one red onion (cut into ½" vertical slices), tossed in 1-2 Tbsp canola oil, seasoned lightly with… Continue reading Roasted vegetable makloubeh (Palestinian upside-down rice)

Roasted butternut squash and black bean tacos

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We halved the black bean portion (to one drained and rinsed 14.5 oz can black beans plus 1/3 cup drained and rinsed pinto beans). Recipe from The Weekday Vegetarians, available at The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat: A Cookbook https://www.amazon.com/dp/0593138740/ref=cm_sw_r_cp_api_glt_fabc_RZEA4AN2CV7K7F65BN0K (Jan. 2022)

Turkey and brown rice stuffed peppers

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My husband loves stuffed peppers, and we have this recipe on regular rotation: https://www.skinnytaste.com/turkey-stuffed-peppers-45-pts/ Our modifications: first, we often use 1 lb minced chicken instead of turkey. Second, we saute the onion (often, a shallot) in 2 tsp canola oil, then add the minced garlic. For the filling, in addition to the cumin and garlic… Continue reading Turkey and brown rice stuffed peppers

Black-eyed peas, pressure cooker style

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We soaked 2 cups of dried black eyed peas overnight in the fridge (changing the water midway), and then we followed these instructions from Hip Pressure Cooking by Laura Pazzaglia: first, rinse and drain the soaked peas (which have significantly expanded overnight), and place in the bottom of a large pressure cooker. Add one onion… Continue reading Black-eyed peas, pressure cooker style