healthy – Page 18 – Cooking Adventures

Cabbage, leek, and potato soup

We tried this NYT recipe: https://cooking.nytimes.com/recipes/12371-cabbage-potato-and-leek-soup?smid=ck-recipe-iOS-share Our modifications: first, instead of trying to caramelize the cabbage in the pot, we followed a tip from a commenter and oven-roasted it. After preheating the oven to 425, we quartered, cored, and julienned the cabbage, then tossed in a little olive oil, with some salt and black pepper.… Continue reading Cabbage, leek, and potato soup

We tried this recipe: https://cooking.nytimes.com/recipes/1016498-celery-and-potato-soup?smid=ck-recipe-iOS-share For the 7 cups liquid, we used 1 quart (4 cups) unsalted chicken stock, 1 cup chicken broth (salted), and 2 cups unsalted beef stock. We found straining the soup challenging, and we found the broth lacked viscosity afterwards. We garnished each serving with julienned celery, some celery fronds, and… Continue reading Celery and potato soup

We tried this NYT recipe: https://cooking.nytimes.com/recipes/1017928-winter-vegetable-soup-with-turnips-carrots-potatoes-and-leeks?smid=ck-recipe-iOS-share Our modifications: first, we added 3 small shallots (cut into ½ inch cross-wise rings) and increased the garlic to 4 cloves. Second, using a low-walled Dutch oven, we sauteed the following ingredients in 2 Tbsp unsalted butter and 1 tsp olive oil: leeks, shallots, garlic, and celery. Third, once… Continue reading Winter vegetable soup

We made this recipe: https://www.wholefoodbellies.com/garlicky-quinoa-and-spinach-brunch-bowl/ At the end of cooking, we found the quinoa-spinach mixture a little flat, so we added 1 tsp apple cider vinegar (white vinegar or white wine vinegar also would work), ¼ tsp sugar, ¼ tsp each coarsely ground Aleppo pepper and black pepper. We also accompanied each serving with a… Continue reading Quinoa spinach breakfast bowl with fried egg

We tried this NYT recipe: https://cooking.nytimes.com/recipes/1012899-stracciatella-with-spinach?smid=ck-recipe-iOS-share We left the spinach leaves whole. Prior to adding the spinach to the simmering broth, we added 1/3 cup tiny star pasta (pastina) and let it simmer for a few mins. Then we added the spinach, followed by the egg-parmesan-semolina mixture. We also added ½ tsp crushed red pepper… Continue reading Stracciatella with spinach

We tried this recipe from Faye Levy’s Feast from the Mideast, an online version can be found here: http://www.eilee.net/recipes/vegetarian/chick_spin.html Although this is a vegetarian recipe, we used 1/3 cup chicken broth instead of chickpea liquid, but we found that was insufficient liquid to help the stew boil. We found the originally quite bland, so we… Continue reading Curried chickpeas with spinach and zucchini

We tried this recipe from Joan Nathan’s cookbook, King Solomon’s Table, also available at this link: https://jewishfoodexperience.com/recipes/slightly-sweet-sour-cabbage/ Our modifications: the ¼ cup white wine vinegar we used was too mild, so we supplemented with 2 Tbsp apple cider vinegar and a tsp sugar for brightness. We served this as a side dish to complement brisket… Continue reading Sweet and sour cabbage

We tried this recipe from Joan Nathan’s cookbook, King Solomon’s Table, also available at this link: https://www.stljewishlight.com/moroccan-beet-and-orange-salad/article_be0f5dce-989d-11e7-bd11-0be10411f646.html We lightly toasted the pistachios before sprinkling them over the salad. We also used only 1 Tbsp (not ½ bunch) chopped parsley as garnish. We served this as the first course for our Rosh Hashanah dinner. We used… Continue reading Moroccan beet and orange salad

My friend Dora recommended this recipe, and it was delicious: https://rasamalaysia.com/braised-bean-curd-with-mushrooms/ In lieu of sweet soy sauce (kecap manis), we used 1 Tbsp dark soy sauce plus 1/8 semisphere (about 1 tsp) of a small palm sugar mound (see Note below). For the meat, we used ½ lb minced bison. In addition to shiitake mushrooms,… Continue reading Chinese braised beancurd with shiitake mushrooms

Details here: https://www.saveur.com/palestinian-spinach-and-chickpea-stew-recipe/ We added chicken broth, but this is vegetarian if you use vegetable stock. We used 16 oz frozen chopped spinach and juice from 2 lemons. (Aug. 2019)