Tag: healthy

Middle Eastern-style turmeric chile saffron chicken

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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

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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

Italian-style lemony pasta with chick peas

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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

Chickpea, cucumber, and carrot salad

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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

Crispy roasted shiitake mushrooms

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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

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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

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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

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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