I learned this recipe from my friend Abby many years ago in London. Over time, I determined that cutting the cucumber and carrot into ½ inch dice, mimicking the size of the chickpeas, works best for flavor. Drain three 14.5 oz canned chickpeas (for a total of 43.5 oz) and place in a large mixing… Continue reading Chickpea, cucumber, and carrot salad
Tag: healthy
Crispy roasted shiitake mushrooms
We tried this Martha Stewart recipe, and it is delicious: https://www.google.com/amp/s/www.marthastewart.com/1050268/crispy-roasted-shiitake-mushrooms%3famp We found, however, that 25 mins at 400 degrees was the total cooking time; we removed the baking sheet from the oven at that time. Both sides of the shiitakes had browned without being turned over. (Nov. 2017)Note: To clean the mushrooms, we gently… Continue reading Crispy roasted shiitake mushrooms
Roasted butternut squash soup with curry condiments
We followed this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe-1972725 Our modifications: first, we used 5 shallots instead of 2 onions. Second, rather than heat the broth in the pot, we first added the roasted vegetables to the pot and poured in 4 cups room temperature broth; we found 4 cups to be the right amount for soup… Continue reading Roasted butternut squash soup with curry condiments
Israeli salad
We tried this recipe: http://www.seriouseats.com/recipes/2012/09/israeli-salad-recipe.html Our minor modifications: first, we used hothouse tomatoes instead of Roma (based on personal preference), but we did seed them as directed. Second, we omitted the red onion (we are not fans of raw onion). Finally, we used the juice of 2 lemons (rather than just 2 Tbsp). We served… Continue reading Israeli salad
Crispy oven-baked tofu
We tried this recipe, which offered a healthier version of pan-fried tofu: https://cookieandkate.com/2016/how-to-make-crispy-baked-tofu/ Our modifications: first, we used Trader Joe’s firm (not extra firm) tofu. After pressing water out for 30 mins, we also used a paper towel to gently squeeze water out of each piece before tossing in olive oil. Second, we seasoned with… Continue reading Crispy oven-baked tofu
Eggplant parmesan casserole
We tried a variation of the NYT recipe for zucchini parmesan, using 2.5 lb eggplant in lieu of zucchini: https://cooking.nytimes.com/recipes/1017523-zucchini-parmesan?login=emailWe followed our modifications to the original recipe, details here: http://piglettedc.tumblr.com/post/163022801851/zucchini-parmesan-casserole-we-had-an-abundance We found that the eggplant slices took more time to roast, becoming brown on both sides after about 20 mins at 450. As a shortcut,… Continue reading Eggplant parmesan casserole
Zucchini parmesan casserole
We had an abundance of zucchini, so we made this with our pantry ingredients: https://cooking.nytimes.com/recipes/1017523-zucchini-parmesan Our modifications: First, we used one shallot instead of a small onion. Second, in lieu of 2.5 lb fresh tomatoes, we used two 28 oz cans whole peeled canned tomatoes. To save time, we puréed the canned tomatoes before adding… Continue reading Zucchini parmesan casserole
Charred lemon chicken piccata
Details here: http://www.cookinglight.com/recipes/charred-lemon-chicken-piccata. The chicken cutlets took longer to cook than expected, perhaps because they were not thin enough. We served this with oven-roasted cauliflower, which we made except for tahini dressing (we also added some shallots): http://piglettedc.tumblr.com/post/144070024406/armenian-style-roasted-cauliflower-with-tahini (June 2017)
Korean spicy beef and radish soup
We made this soup loosely based on Maangchi’s recipe: https://www.maangchi.com/recipe/radish-soup However, we made so many modifications (including doubling the original recipe) that I’m rewriting our whole recipe here. First, cut 1 lb skirt steak (preferably trimmed of fat) into bite-sized pieces, then marinate in the following seasonings for about 15-20 mins (see Note below): 1 ½… Continue reading Korean spicy beef and radish soup
Salvadoran chicken and vegetable soup (sopa de pollo con verduras)
Place a whole chicken (4-5 lb) in a stock pot, then add 2 cups celery (about 3-4 stalks), 1 cup cilantro (about 1 bunch), ½ cup each parsley (about ½ bunch) and spearmint, 1 roughly-cut tomato (about ½ cup), 1 large onion (rough-cut), 2 Tbsp chicken bouillon (here, Better Than Bouillon), and pour in enough… Continue reading Salvadoran chicken and vegetable soup (sopa de pollo con verduras)
Cooking Adventures 