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
Tag: healthy
Sweet and sour cabbage
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
Moroccan beet and orange salad
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
Chinese braised beancurd with shiitake mushrooms
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
Palestinian chick pea and spinach stew (sabenekh bil hummus)
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)
Celery, carrot ribbon, and parsley salad
We tossed together this simple salad based on our pantry: 7 celery heart stalks (or 4 celery stalks), cut along a 1-inch diagonal; 2 medium carrots, peeled and then shaved into ribbons (using a textured peeler), and 2 Tbsp Italian parsley, roughly chopped. We served this with a simple French vinaigrette: https://piglettedc.tumblr.com/post/186480832981/basic-french-vinaigrette-details-here (July 2019)
Simple cucumber salad
Details here: https://www.foodandwine.com/recipes/cucumber-salad We used one small shallot (thinly sliced crosswise) in lieu of the onion. (June 2019)
Cardamom chicken (masala murgh)
Details here: https://rasamalaysia.com/cardamom-chicken-masala-murgh/ We modified slightly by reducing the cayenne from ¾ tsp to ½ tsp. We also found the quartered tomato hard to mash with merely a fork; we finally resorted to using a potato masher. This recipe took us almost an hour to make, from prep to finished dish. (May 2019)
Baked flounder with fresh lemon pepper
Details here: https://www.myrecipes.com/recipe/baked-flounder-with-fresh-lemon-pepper We used 2 lb fluke fillets and found it took 12 mins to fully cook. (Mar. 2019)
Greek chicken tomato stew
We tried this recipe, well-seasoned with cinnamon stick, allspice berries, and bay leaves: https://www.olivetomato.com/greek-chicken-cooked-in-tomato-kotopoulo-kokkinisto/ We used five skinless, boneless chicken thighs (about 1.5 lb). Our modifications: first, for 16-20 oz chopped tomatoes, we used one 14.5 oz can plus two chopped tomatoes. We also increased the garlic from 2 cloves to 5 cloves. Second, we… Continue reading Greek chicken tomato stew
Cooking Adventures 