This is not a recipe, but a method for blanching winter squash including kabocha. We followed this for 1/2 kabocha. Because kabocha is more delicate than other winter squash, we blanched for 2 mins (not 3 mins). We plan to use this blanched squash for a sabzi or Japanese curry recipe next week. (June 2022).
Tag: 2022
Japanese savory simmered kabocha
We had 1/4 kabocha squash, so we halved the ingredients in this simple but tasty recipe: https://onolicioushawaii.com/simmered-kabocha/ We used chicken broth, but if you use vegetable or kombu stock, it can easily be vegetarian. (June 2022)
Simple fried rice with roasted cauliflower
We had 1.5 cups of leftover rice and a 1/2 head of cauliflower, so we loosely followed this recipe: https://redhousespice.com/egg-fried-rice/ Our modifications: first, we supplemented the rice with oven-roasted cauliflower (cut into 3/4" dice, tossed in 1 tsp canola, and roasted at 425 for 10 mins). We folded in the cauliflower as the same time… Continue reading Simple fried rice with roasted cauliflower
Strawberry-lemon sour cream loaf
Details here: https://cooking.nytimes.com/recipes/1022439-strawberry-lemon-loaf-cake?smid=ck-recipe-iOS-share This was delicious. (May 2022)
Potato salad with mustard dressing
This recipe called for fingerling potatoes, but based on our pantry, we used baby yukons. Details here: https://www.cookinglight.com/recipes/fingerling-potato-salad-mustard-vinaigrette In the end, we added 1 tsp Spanish sherry vinegar and a little more salt for brightness. (May 2022).
Whole orange snack cake
When I was a kid, my family loved an orange chiffon cake from our local bakery, Danish Bakers. Craving that childhood memory, we tried this NYT recipe for a whole orange snack cake: https://cooking.nytimes.com/recipes/1022002-whole-orange-snack-cake?smid=ck-recipe-iOS-share We used a regular-sized naval orange. For the icing, we used the zest from the entire naval orange and about 2.5… Continue reading Whole orange snack cake
Vegetarian chipotle chili
We sought a plant-forward chili that used chipotle in adobo. Details here: https://healthynibblesandbits.com/chipotle-vegetarian-three-bean-chili/ Based on our pantry, we used white kidney beans instead of red. We prefer thicker chilis, so we used 2 1/4 cups chicken broth (instead of 3 cups). This easily could be vegetarian with vegetable broth. At the end of cooking, we… Continue reading Vegetarian chipotle chili
Low-fat parmesan sauce
We searched for a low-fat alternative to parmesan sauce: https://www.modernhoney.com/skinny-fettuccine-alfredo/ We used this as the parmesan sauce topping for baked pasta with store-bought marinara sauce. (May 2022)
Baked pasta with store-bought marinara
We tried this recipe: https://www.seriouseats.com/best-baked-ziti-parmesan-cream-recipe Our modifications: first, we used 1 lb (not 1.5 lb) whole wheat penne, 24 oz Rao's marinara sauce mixed with 8 oz no-salt tomato sauce, 8 oz shredded low-fat mozzarella, and 4 oz diced Monterey Jack cheese. Finding the parmesan sauce too fatty (heavy cream + parmesan), we tried a… Continue reading Baked pasta with store-bought marinara
Quick bolognese with store-bought marinara
We found this recipe that uses store-bought marinara as a base: https://themodernproper.com/easy-bolognese Our modifications: first, for meat we used 1 lb minced beef and 1 lb minced chicken. We also used 24 oz Rao's marinara sauce. Second, instead of heavy cream, we added 2 Tbsp unsalted butter at the end. Finally, we found the sauce… Continue reading Quick bolognese with store-bought marinara
Cooking Adventures 