We tried this recipe, which originally called for a grain called freekeh: https://cookieandkate.com/2014/roasted-cauliflower-freekeh-tahini-sauce/ Our modifications: first, we used 1 cup coarse bulgur, following proportions here: https://www.nytimes.com/2010/02/08/health/nutrition/08recipehealth.html Second, oven-roasted the cauliflower pieces and a few sliced shallots for 30 mins, following these directions: http://piglettedc.tumblr.com/post/144070024406/armenian-style-roasted-cauliflower-with-tahini Third, in the mean time, we sautéed the ¼ cup slivered almonds… Continue reading Roasted cauliflower bulgur pilaf with tahini sauce
Tag: healthy
Wheat berry hot cereal
We tried this recipe: https://www.aprettylifeinthesuburbs.com/wheat-berry-cereal/ Our modifications: first, we halved the recipe to ½ cup wheat berries (kernels), 1 ½ cups water, and sprinkle of salt. Second, following a time-saving tip, the night before, we placed the wheat berries in a stainless steel pot, poured in boiling water, and sprinkled a little salt, and placed… Continue reading Wheat berry hot cereal
Healthier eggplant parmesan
We tried this Cookie & Kate recipe, which uses oven-roasted, non-breaded eggplant slices: https://cookieandkate.com/2017/italian-eggplant-parmesan-recipe/ Our modifications: first, we doubled the amount of sauce because we prefer saucy casseroles. Even so, we almost ran out of sauce for the final layer (we had three layers of eggplant). Second, we did not have a 9x9” baking dish,… Continue reading Healthier eggplant parmesan
Sautéed minced chicken with Korean flavors
We followed this recipe: https://www.kawalingpinoy.com/korean-ground-beef/ Our modifications: first, for health reasons, we used minced chicken instead of minced beef; because the chicken emitted a lot of liquid, we removed all possible liquid (about ¼ cup) before adding the marinade. Second, to reduce sodium, we doubled the amount of protein, garlic, and ginger (to 2 lb)… Continue reading Sautéed minced chicken with Korean flavors
Chinese-style minced chicken and water chestnut lettuce wraps
We generally followed this recipe https://shewearsmanyhats.com/chicken-cashew-lettuce-wraps/ but made several modifications: first, for the marinade, we reduced the soy sauce to 1 ½ Tbsp (and that was all of the soy sauce we used for this entire recipe). Second, using a wok, we first sautéed 2 chopped scallions (instead of onions) and 2 minced garlic cloves… Continue reading Chinese-style minced chicken and water chestnut lettuce wraps
Simple citrus salad
Peel and section two grapefruit and two navel oranges. Drizzle with honey (about 1 tsp). (Jan. 2018)
Middle Eastern-style turmeric chile saffron chicken
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014920-chicken-thigh-kebabs-with-turmeric-chile-and-saffron Our modifications: First, we used 4 chicken breast cutlets instead of thighs, and we kept the cutlets intact. We marinated the chicken overnight. Second, we used Korean red pepper powder for the chile. Third, we oven-broiled the chicken. We lined a baking sheet with foil, then placed a baking… Continue reading Middle Eastern-style turmeric chile saffron chicken
Lebanese chick pea stew
We tried this recipe: http://www.arabamerica.com/lebanese-chickpea-stew/ Our modifications: first, based on our pantry, we used a homemade roasted green bell pepper, following these instructions: https://www.daringgourmet.com/how-to-roast-red-peppers/ (see Note below). Second, we used 2 ½ tsp za’atar, 1 tsp crushed red pepper for red pepper flakes, and 1 Tbsp cumin powder (not cumin seeds). Third, we increased the… Continue reading Lebanese chick pea stew
Overnight oats with amaranth seeds and apple
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1016109-rolled-oats-with-amaranth-seeds-maple-syrup-and-apple We tripled the recipe and julienned the apple instead of grating it. This requires overnight soaking but takes only 5 mins to cook. (Dec. 2017)
Italian-style lemony pasta with chick peas
Details here: https://cooking.nytimes.com/recipes/1018591-lemony-pasta-with-chickpeas-and-parsley First, we increased the chick peas from 2 cups to two cans (14.5 oz each) chick peas. We rinsed and drained the chick peas, then used 1.5 cups vegetable stock later in the recipe. Second, we used 1 large shallot instead of ½ onion. Third, we used the zest of a whole… Continue reading Italian-style lemony pasta with chick peas
Cooking Adventures 