We tried this recipe: https://cooking.nytimes.com/recipes/3505-fajitas-meat-filled-tortillas-with-hot-sauce It is harder to execute than expected: the instructions call for halving the skirt steak width, which we did with a boning knife. We tried oven-broiling the individual slabs of skirt steak, but they wouldn’t brown in the oven. So we resorted to a hard sear on medium-high heat in… Continue reading Mexican-style beef fajitas
Tag: healthy
Greek-style braised cabbage with chickpeas and bulgur
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1013499-cabbage-with-tomatoes-bulgur-and-chickpeas Our modifications: first, we used about half a medium head of cabbage, julienned into ¼ inch width. Second, we used 2 cups unsalted chicken broth instead of water (see Note below). If you use water or vegetable broth, this is a vegetarian dish. Third, instead of 14.5 oz canned… Continue reading Greek-style braised cabbage with chickpeas and bulgur
Homecooked chickpeas
This is not a recipe as much as a post about method. Instead of using 14.5 oz canned chickpeas, we soaked ¾ cup dried chickpeas in room temperature water (enough to cover the beans by two inches) and ¼ tsp salt, which we soaked overnight in the fridge. We generally followed tips from this post… Continue reading Homecooked chickpeas
Lentil stew with butternut squash and carrot
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1013357-lentil-stew-with-pumpkin-or-sweet-potatoes We used 1 lb butternut squash (the smallest we could find) (see Note below) and 1 carrot instead of ½ lb squash and 2 carrots. We finished the soup (after turning off heat) with juice from half a lemon. We also found this recipe took about 2 hours to… Continue reading Lentil stew with butternut squash and carrot
Bulgar and chickpea salad with oven-roasted trimmed artichokes
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1016221-bulgur-and-chickpea-salad-with-roasted-artichokes First, for detailed instructions on trimming and roasting artichokes, see this method post: http://piglettedc.tumblr.com/post/175450614661/oven-roasted-trimmed-artichokes-we-trimmed-large Second, we modified this NYT recipe by reducing the amount of salt to barely ½ tsp total and using no-salt canned chick peas. We also used 1 Tbsp dried chives instead of 2 Tbsp fresh… Continue reading Bulgar and chickpea salad with oven-roasted trimmed artichokes
Leek, turnip, and rice soup
We tried this recipe: https://cooking.nytimes.com/recipes/12179-leek-turnip-and-rice-soup Our modifications: first, we used haiga rice instead of arborio. Second, we garnished with fresh marjoram (instead of fresh parsley) and a light drizzle of olive oil. At the end of cooking, we removed the bay leaf and then used an immersion blender to purée the soup (we left about… Continue reading Leek, turnip, and rice soup
Simple salad with fresh herbs
We loosely followed this recipe: https://www.thekitchn.com/how-to-make-the-perfect-simple-salad-cooking-lessons-from-the-kitchn-173111 For the salad, we used a handful of mixed baby greens, one shredded carrot, ½ bell pepper (sliced along the grain), and julienned fresh basil and fresh spearmint. For the dressing, we increased the honey to 2 tsp, the lemon juice to 1 full lemon, and kept the olive… Continue reading Simple salad with fresh herbs
Middle Eastern herb and garlic chicken
We used 6 small thighs and two medium breasts (cut in half-chunks), all skinless and boneless. Recipe here: https://cooking.nytimes.com/recipes/1018244-middle-eastern-herb-and-garlic-chicken We baked at 450 and also broiled on low, for a total of 20-25 mins. We skipped the yogurt dressing. (May 2018)
Berry salad lightly dressed with mint, lemon juice, and honey
We tried this recipe: https://www.spoonfulofflavor.com/2013/04/12/triple-berry-salad/ We used raspberries instead of blackberries. We also julienned the spearmint leaves (except for the garnish). (May 2018)
Korean sweet and sour cucumber salad (oi muchim)
We tried this recipe from A Korean Mother’s Cooking Notes by Sun-young Chang. First, clean 3 Persian cucumbers by rubbing with slightly wet coarse salt, then rinse and dry. Trim off ends, then slice on a diagonal to 1/16” thick (we used a mandolin). Stir in 1 tsp salt, 1 Tbsp rice vinegar (we use… Continue reading Korean sweet and sour cucumber salad (oi muchim)
Cooking Adventures 