Tag: healthy

Roasted vegetable burrito

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We tried this recipe: https://cooking.nytimes.com/recipes/1022905-roasted-vegetable-burritos?smid=ck-recipe-iOS-share For the roasted vegetables, we reduced the mushrooms to 8 oz and supplemented with 3/4 jalapeño and 3/4 of a small shallot (see Note below). We had only 2 poblano peppers, so we added 1 Fresno. For the roasted vegetable seasoning, we used 1 tsp smoked paprika, 1/2 tsp Turkish… Continue reading Roasted vegetable burrito

Indian-style spiced mixed vegetables (sabzi)

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We tried this recipe: https://cooking.nytimes.com/recipes/1022751-mixed-sabzi?smid=ck-recipe-iOS-share To transform this recipe from a side dish to a full meal, we added 14.5 oz chick peas (drained and rinsed) and doubled the aromatics, onion, and tomatoes as follows: 6 Tbsp ghee (not quite double); 2 tsp each cumin seeds and black mustard seeds; 2 Tbsp each grated ginger… Continue reading Indian-style spiced mixed vegetables (sabzi)

Thai candied kabocha squash

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Kabocha squash has become a recent obsession; it evokes the best qualities of a sweet potato and a custardy pumpkin. We tried this simple recipe for a kabocha dessert: https://praneesthaikitchen.com/2012/11/03/thai-kabocha-pumpkin-candy-recipe/ We made half a recipe (1/4 kabocha, which yielded 3 wedges, each of which we cut in half crosswise for 6 pieces.) The recipe instructions… Continue reading Thai candied kabocha squash

Italian fish stew of the Marchi region (brodetto di pesce alla marchigiana)

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We tried this recipe: https://apple.news/AabuGzchZTMSBAZBSggJ4kg Based on our local supermarket, we couldn't find fresh halibut or similar fish, so we used 1.5 lb cod fillet and 1 lb catfish fillet. The cod worked really well, but the catfish wasn't as compelling. We skipped the squid and added 7 jumbo shrimp (shelled). This was very tasty.… Continue reading Italian fish stew of the Marchi region (brodetto di pesce alla marchigiana)

Chinese chicken curry

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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

Colombian-style chicken soup (sancocho)

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We loosely followed this SkinnyTaste recipe: https://www.skinnytaste.com/colombian-chicken-sancocho-8-pts/ First, based on our pantry we used 4 boneless, skinless chicken thighs and 3 skin-on drumsticks. Second, because the recipe did not specify the amount of water, we used 11 cups (4 cups no-salt chicken stock plus 7 cups hot water mixed with a modest amount of Better… Continue reading Colombian-style chicken soup (sancocho)

Roasted butternut squash and black bean tacos

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We halved the black bean portion (to one drained and rinsed 14.5 oz can black beans plus 1/3 cup drained and rinsed pinto beans). Recipe from The Weekday Vegetarians, available at The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat: A Cookbook https://www.amazon.com/dp/0593138740/ref=cm_sw_r_cp_api_glt_fabc_RZEA4AN2CV7K7F65BN0K (Jan. 2022)

Turkey and brown rice stuffed peppers

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My husband loves stuffed peppers, and we have this recipe on regular rotation: https://www.skinnytaste.com/turkey-stuffed-peppers-45-pts/ Our modifications: first, we often use 1 lb minced chicken instead of turkey. Second, we saute the onion (often, a shallot) in 2 tsp canola oil, then add the minced garlic. For the filling, in addition to the cumin and garlic… Continue reading Turkey and brown rice stuffed peppers