We used white basmati rice and garnished with fresh lime wedges. We also used fried shallots from the Thai/Indian supermarket instead of caramelizing onions ourselves and added a dash of marash pepper. At the end of cooking, we added ¾ cup to 1 cup chicken broth to thin the soup a little. This recipe is… Continue reading Middle eastern-style red lentil and rice soup with spinach
Tag: healthy
Winter vegetable cassoulet
This French-style dish features roasted celeriac, butternut squash, and rutabaga simmered with cannelloni beans in a mushroom-infused broth. Recipe from Rich Landau and Kate Jacoby’s cookbook, Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking https://www.amazon.com/dp/1615192832/ref=cm_sw_r_cp_awd_j4k8wbRXFX0SK (Mar. 2016)
Japanese-style kohlrabi greens
We recently purchased 6 kohlrabi with their stems attached. We followed this simple recipe to repurpose the greens rather than discarding them: http://www.culinate.com/recipes/collections/Contributors/Ivy+Manning/Kohlrabi+Greens+with+Toasted+Sesame+Oil+and+Soy+Sauce. This was simple and delicious, requiring only soy sauce, sesame oil, and shichimi. Kohlrabi greens taste like a cross between spinach and collard greens. (Mar. 2016)
Shaved kohlrabi with apple and toasted almonds
This recipe has citrus notes with fresh spearmint and toasted nuts (originally hazelnuts, but we used almonds). Recipe here: http://www.epicurious.com/recipes/food/views/shaved-kohlrabi-with-apple-and-hazelnuts-51214700 We drizzled ½ tsp olive oil over the chopped, toasted nuts and seasoned lightly with salt. (Mar. 2016)
Indian spicy cabbage and potato curry (bund gobhi aur aloo ki subzi)
We followed this Saveur recipe except we omitted the Thai chiles. We recommend using an extra-large wok (not a 12" skillet, which has insufficient capacity). At the end of cooking, we seasoned to taste with 1 tsp each salt and sugar. Recipe here: http://www.saveur.com/article/recipes/bund-gobhi-aur-aloo-ki-subzi-spicy-cabbage-and-potato-curry (Feb. 2016)
Palestinian minced salad (salata khadra mafruma)
Chop into bite-sized pieces: 3 firm tomatoes (I removed the juicy insides), 4 Persian cucumbers (or 2/3 large English cucumber), 1 yellow or orange bell pepper, 1 cup red cabbage, and 2-3 jalapeño peppers (I used 2, cut them in vertical halves and into ¼ inch half-moons). Combine all of those vegetables in a large… Continue reading Palestinian minced salad (salata khadra mafruma)
Chinese smashed cucumbers with sesame oil and garlic
We had a lot of cucumbers in our pantry, so we tried out this NYT recipe from Julia Moskin: http://cooking.nytimes.com/recipes/1017629-chinese-smashed-cucumbers-with-sesame-oil-and-garlic (Jan. 2016)
Indian split chickpea and zucchini curry
Recipe from Shubhra Ramineni’s Healthy Indian Vegetarian Cooking: Easy Recipes for the Hurry Home Cook [Vegetarian Co… https://www.amazon.com/dp/0804843112/ref=cm_sw_r_sms_awd_8vOkxbH67ZR08. (Jan. 2016)
Oven-roasted parsnips and carrots
Preheat oven to 350. Peel 1 ½ lbs parsnips (about 9 parsnips) and ½ lb carrots (about 3 carrots) and cut them into vertical pieces (I cut the parsnips into vertical quarters and the carrots into vertical halves to make the root vegetables as uniform as possible, but it depends on the size and shape… Continue reading Oven-roasted parsnips and carrots
Curried yellow split pea soup
Straightforward recipe that takes less than an hour to make. It tastes creamy yet is dairy-free. For the 1 Tbsp curry powder, we used 1 ½ tsp McCormick curry powder and 1 ½ tsp Jamaican curry powder. If you use vegetable stock instead of chicken broth, this can be vegetarian. We used an immersion blender… Continue reading Curried yellow split pea soup
Cooking Adventures 