We followed this apple crisp recipe but substituted two of the apples with 1 pint fresh blueberries: https://www.foodnetwork.com/recipes/apple-crisp-1960784 Our modifications: first, we peeled, cored, sliced 3 Gala apples and placed into a medium mixing bowl. We tossed them with juice from ½ a lemon, 1 Tbsp flour, and slightly less than 2/3 cup white sugar… Continue reading Apple blueberry crisp
Tag: casserole
Syrian baked kofta with pomegranate molasses and tahini
We tried this recipe from Mayada Anjari’s The Bread and Salt Between Us. First, preheat the oven to 400. Second, make the kofta by combining 2 lb minced beef, 2 Tbsp olive oil, 1 small minced onion, 2/3 of a bunch(about 1 cup) minced parsley (leaves and tender stems only), 1 Tbsp water, 1 Tbsp… Continue reading Syrian baked kofta with pomegranate molasses and tahini
Pressure cooker lasagna casserole
We tried this recipe: https://www.hippressurecooking.com/pressure-cooker-pasta-casserole-a-cheesy-meaty-mess-mezzemaniche-pasticciate/ Our modifications: first, based on our pantry we used 1 large carrot, 2 stalks celery, 1 large onion, and 3 large garlic cloves - all minced in a handheld blender. We increased the beef to 1 1/3 lb and used 15 oz tomato sauce plus 2 heaping Tbsp tomato paste… Continue reading Pressure cooker lasagna casserole
Savory shallot kugel with breadcrumb topping
We tried this low-fat version of sweet kugel, but we modified the flavors to make it savory: http://www.eatingwell.com/recipe/251508/simple-noodle-kugel/ First, preheat oven to 350. Coat a 9x13" glass baking dish with cooking spray. Second, Boil 10 oz wide egg noodles, drain, and cool with cold water, and set aside to drain. Third, heat 2 Tbsp butter… Continue reading Savory shallot kugel with breadcrumb topping
Cauliflower parmesan
We tried this NYT recipe, with modifications: https://cooking.nytimes.com/recipes/1017170-cauliflower-parmesan First, instead of dredging the cauliflower in egg and breadcrumbs and deep frying it, we oven-roasted the cauliflower florets (tossed in a little olive oil and sprinkled with a little salt and pepper) at 425 for 30 mins, tossing midway. Second, to mimic the breading, we lightly… Continue reading Cauliflower parmesan
Simple au gratin potatoes
We tried this recipe, which calls for cheddar cheese: https://www.tasteofhome.com/recipes/simple-au-gratin-potatoes Our modifications: first, we halved this recipe but found a 2-quart casserole dish to be the right size (a larger casserole dish may be needed for the full recipe). Second, we rubbed the inside of the casserole dish with a smashed garlic clove, then lightly… Continue reading Simple au gratin potatoes
Zucchini tian with curried bread crumbs
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014910-zucchini-tian-with-curried-bread-crumbs Our modifications: first, we used plain bread crumbs instead of panko flakes. Second, we found that 2 large zucchini was more than enough for this recipe. Third, we used 3 medium vine-ripened tomatoes (rough cut) instead of 1 pint grape tomatoes. Finally, we used lemon zest instead of orange… Continue reading Zucchini tian with curried bread crumbs
Baked kibbe
We followed this NYT recipe: https://cooking.nytimes.com/recipes/1013841-baked-lebanese-kibbe Our modifications: first, we used minced beef instead of lamb. Second, instead of grating a small onion for the meat mixture, we puréed it in a handheld mixture. Third, instead of saving half of the onion-pine nut mixture for topping, we used the entire amount as the middle layer… Continue reading Baked kibbe
Broccoli cheddar spinach frittata
Details here: https://cookieandkate.com/2017/broccoli-cheddar-spinach-frittata/ Our modifications: first, we used a shallot in lieu of a small onion, and we cut it into thin slices along the grain. Second, instead of steaming the broccoli in the cast iron pan, we microwave them in a covered glass casserole dish with ¼ cup (not ½ cup) water for about… Continue reading Broccoli cheddar spinach frittata
Healthier eggplant parmesan
We tried this Cookie & Kate recipe, which uses oven-roasted, non-breaded eggplant slices: https://cookieandkate.com/2017/italian-eggplant-parmesan-recipe/ Our modifications: first, we doubled the amount of sauce because we prefer saucy casseroles. Even so, we almost ran out of sauce for the final layer (we had three layers of eggplant). Second, we did not have a 9x9” baking dish,… Continue reading Healthier eggplant parmesan
Cooking Adventures 