Tag: healthy

Italian lentil and escarole soup

We love lentil soup, and we were curious about escarole. So we tried this recipe: https://cooking.nytimes.com/recipes/1013354-lentil-and-escarole-soup?smid=ck-recipe-iOS-share&cgs=c Our modifications: first, we added 2 celery stalks (diced) to the carrots and onion. Second, the recipe didn’t specify the type of lentils, so we used 1 cup French de Puy lentils (small, dark gray), which hold their shape…… Continue reading Italian lentil and escarole soup

Minestrone soup

We made this Cookie + Kate recipe: https://cookieandkate.com/classic-minestrone-soup-recipe/. This was healthy and tasty. Our modifications: first, for the vegetables we used 1 russet potato (diced), 1 zucchini (diced), and 1/2 cup French-cut string beans, which exceeded 2 cups. As a result, we increased the liquid to 7 cups. Second, we used a combination of no-salt…… Continue reading Minestrone soup

Baked orzo with roasted vegetables and spinach

We love orzo with tomato sauce, and we took inspiration from this recipe: https://cooking.nytimes.com/recipes/1020823-cheesy-baked-orzo-with-marinara?smid=ck-recipe-iOS-share&cgs=c Our modifications: first, we added a lot of roasted vegetables. We cut 3/4 of a medium cauliflower (saving the remaining 1/4 for another recipe), 1 large red bell pepper, and 2 large shallots into bite-sized pieces, tossed them with 1.5 Tbsp…… Continue reading Baked orzo with roasted vegetables and spinach

Lemony white bean soup with minced turkey and greens

We tried this Melissa Clark recipe: https://cooking.nytimes.com/recipes/1021776-lemony-white-bean-soup-with-turkey-and-greens?smid=ck-recipe-iOS-share&cgs=c This soup contains simple ingredients, but yields surprisingly complex, layered flavors. We followed the recipe closely. Our modifications: first, the greens, we used 1/2 a bunch of curly kale from Whole Foods. We included the stems, chopped them, and sauteed them with the onion and carrot. Second, we…… Continue reading Lemony white bean soup with minced turkey and greens

Mixed vegetable khichdi

We had a craving for a hearty vegetable khichdi that utilized many type of legumes. We tried this recipe: https://ministryofcurry.com/khichdi-instant-pot/ This was a mild, but slightly over seasoned khichdi. Our modifications: first, for the 4 cups of vegetables, we used 3 cups frozen mixed vegetables. We also used about 2 oz of fresh baby spinach,…… Continue reading Mixed vegetable khichdi

Indian stewed whole red lentils (sabut masoor daal)

We purchased whole red lentils specifically to try this recipe by Shubhra Ramineni from her cookbook, Healthy Indian Vegetarian Cooking. We followed the instructions but were unable to keep the whole red lentils intact. Rinse and drain 1/2 cup dried whole red lentils. Place the lentils in a small pot, along with 1 small tomato…… Continue reading Indian stewed whole red lentils (sabut masoor daal)

Broccoli and potato soup

My husband loves broccoli and we both love potato-based soups, so we tried this recipe: https://cooking.nytimes.com/recipes/767814516-broccoli-and-potato-soup?smid=ck-recipe-iOS-share We favor non-creamy, broth-based soups, and this fit the bill. Our modifications: first, instead of 1 lb baby potatoes, we used 2 medium and 1 large Yukon potatoes. We partially peeled the potatoes and cut them into 2×1” chunks.…… Continue reading Broccoli and potato soup

Egg white frittata with spinach, tomato, and parmesan

I am a big fan of Pret a Manger’s egg white and spinach frittata. We had a handful of spinach, a vine-ripened tomato, and frozen, shredded parmesan, so we tossed together this dish. Thanks to the magic of AI, we followed these proportions: We sauteed 1 shallot in 2 tsp olive oil in a small…… Continue reading Egg white frittata with spinach, tomato, and parmesan