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
Tag: casserole
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
Cheddar cauliflower casserole
We tried this recipe: http://www.foodandwine.com/recipes/cauliflower-casserole-with-cheddar Our modifications: first, instead of parboiling the cauliflower florets, we tossed them with a little olive oil and oven-roasted in a baking sheet at 400 for 30 mins (tossing midway). Second, for the sauce, we replaced half (4 oz = ½ dry cup) of sour cream with ½ dry cup… Continue reading Cheddar cauliflower casserole
Oven-baked Jamaican jerk chicken
We tried this recipe, which uses a homemade jerk paste (instead of dry jerk seasoning): https://cooking.nytimes.com/recipes/1014722-no-fuss-jerk-chicken Based on our pantry, we used a mix of skin-on, bone-in thighs and drumsticks instead of chicken quarters (thighs and bones connected). We did not love this recipe and probably won’t make it again. For the marinade, to lower… Continue reading Oven-baked Jamaican jerk chicken
Greek-style white bean and celery stew
We tried this recipe: https://cooking.nytimes.com/recipes/1012634-white-beans-with-celery Our modifications: first, we used no-salt canned cannellini (4 x 13.4 oz quattro-carton), which we rinsed and drained in lieu of soaking and cooking dried white beans. For the bean draining liquid, we used a mix of water and some of the liquid captured while rinsing the beans; we did… Continue reading Greek-style white bean and celery stew
Lebanese eggplant casserole with ground meat, tomato, and pine nuts
We tried this recipe: https://cooking.nytimes.com/recipes/1017426-eggplant-with-lamb-tomato-and-pine-nuts Our modifications: First, we used ½ lb each minced pork and minced bison in lieu of 1lb minced lamb. To reduce sodium, we used no-salt tomato sauce. Second, because we find cinnamon cloying, we used a combo of ¼ tsp cinnamon and ¼ tsp nutmeg. Third, instead of broiling the… Continue reading Lebanese eggplant casserole with ground meat, tomato, and pine nuts
Pasta frittata
We tried this Mark Bittman recipe for our leftover cooked pasta: https://cooking.nytimes.com/recipes/6791-pasta-frittata We first preheated the oven to 350. Our modifications: based on our pantry, we used 1 ½ cups leftover cooked rigatoni (which we cut into 1 inch thick diagonal slices), 2 Tbsp bacon (which we cut into matchsticks and browned separately), rendered bacon… Continue reading Pasta frittata
Classic apple crisp
After our trip to the orchard, we tried this recipe: http://www.kingarthurflour.com/recipes/classic-apple-crisp-recipe Our modifications: first, we used about 8 apples (combo of small and medium, multiple varieties), peeled, cored, quarter, and cut into ¼" slices. Second, in lieu of 2 Tbsp boiled apple cider, we used 2 Tbsp pomegranate molasses. Third, instead of apple pie spice,… Continue reading Classic apple crisp
Savory mushroom kugel
We tried this recipe, which calls for matzoh farfel (3 sheets matzoh broken into 2 inch pieces): http://allrecipes.com/recipe/231328/savory-rosemary-garlic-farfel-kugel/ Our modifications: first, we used shallots instead of onion. Second, we added some chopped sage in addition to a few chopped rosemary needles (about ½ tsp each). We made this for a belated Rosh Hashanah celebration. (Sept.… Continue reading Savory mushroom kugel
Cooking Adventures 