Tag: 2022

Turkey taco salad bowl

Format Post format: Image

For the past few months, we have tried reducing our red meat intake, focusing on lean proteins and plant-heavy recipes. We felt inspired to try this dish. For the filling, we loosely followed this recipe: https://bellalimento.com/2015/02/25/black-bean-turkey-tacos/ Our modifications: first, we used 8 oz finely chopped kale (leaves only) instead of one bell pepper. Second, for… Continue reading Turkey taco salad bowl

Turkish eggplant and chick pea stew (maghmour)

Format Post format: Image

We tried this recipe: https://web.archive.org/web/20210328032426/https://www.slowburningpassion.com/maghmour-the-moussaka-from-lebanon-that-will-make-you-happy/, but unfortunately the site went down. We have tried our best to reconstruct the basic recipe: First, preheat oven to 425. Cut 1 medium-large eggplant (or 2 small-medium) into 2" dice, toss in enough canola oil to lightly coat the diced eggplant, and spread out in a single layer on… Continue reading Turkish eggplant and chick pea stew (maghmour)

Korean sautéed zucchini (hobak bokkeum)

Format Post format: Image

We tried this recipe: https://www.koreanbapsang.com/hobak-bokkeum-stir-fried-zucchini/ We didn’t have wet shrimp paste, so instead we finely chopped one small dried shrimp (about ¼ tsp) and added a dash (maybe ½ tsp) fish sauce. After adding 1 Tbsp water, we covered the seasoned zucchini with a lid and let simmer until the zucchini slices were crisp-tender. We… Continue reading Korean sautéed zucchini (hobak bokkeum)

Bean burritos

Format Post format: Image

We tried the NYT recipe for refried beans again, but with the right ingredients: https://cooking.nytimes.com/recipes/1022532-bean-and-cheese-burritos?smid=ck-recipe-iOS-share For the cheese, we used shredded Cacique Queso Quesadilla cheese. For the filling, we used homemade salsa and added a few dashes of Cholula sauce and juice from 1/3 lime. We found that our burritos browned more quickly than the… Continue reading Bean burritos

Chinese chicken curry

Format Post format: Image

We made this recipe: https://omnivorescookbook.com/chinese-curry-chicken/ We substituted the bell pepper with broccoli (cut into bite-sized florets), which we parboiled, dropped in ice water, and then drained dry. We sliced the carrot on a ¼" diagonal, and then in half. We sliced the chicken into 1/8" slices against the grain. We didn’t have S&B curry, so… Continue reading Chinese chicken curry

Crispy roasted chick peas

Format Post format: Image

We made this recipe: https://www.thekitchn.com/how-to-make-crispy-roasted-chickpeas-in-the-oven-cooking-lessons-from-the-kitchn-219753 Our modifications: first, we made only half the recipe (14.5 oz canned chickpeas). We rinsed and drained the chickpeas, and then dried them between two layers of cloth hand towels. Second, to prevent our oven from smoking, we used canola oil instead of olive. Third, after lightly tossing in oil… Continue reading Crispy roasted chick peas

Refried pinto beans

Format Post format: Image

We loosely followed this recipe: https://cooking.nytimes.com/recipes/1022532-bean-and-cheese-burritos?smid=ck-recipe-iOS-share Based on our pantry, we used ¼ of a jalapeño (minced), a few dashes cholula sauce, and ½ tsp of kosher salt in lieu of bell pepper and salsa. Instead of cheddar cheese, we used shredded queso asadero, a Mexican melting cheese. We used the refried beans and cheese… Continue reading Refried pinto beans