I came across this recipe at a Korean supermarket, where they were doing a cooking demonstration. Heat oil (sesame oil is recommended) in a sauté pan, then add king oyster mushroom (cut into slices). Season with salt and black pepper, and then let brown on each side. (May 2013)
Tag: healthy
Afghan potato and two-bean salad (shour nahkud)
Boil 5-6 Yukon Gold potatoes, skin-on, in water and a dash of salt until tender. Drain, let cool, and then slice into rounds (I kept the skin on). Separately, using a food processor, make the cilantro chutney (chutney gashneez): blend 1 bunch fresh cilantro, a few cloves fresh garlic, 1 jalapeño pepper (I cut mine into slices), and ½ cup… Continue reading Afghan potato and two-bean salad (shour nahkud)
Chinese stir-fried snow pea shoots
Heat neutral oil in a wok, then add sliced garlic (about 10 cloves). When fragrant, add about 2 lbs of fresh snow pea shoots (they will reduce volume when cooked). Season lightly with salt, black pepper, and crushed red pepper, and sauté on medium-high heat until the shoots are tender. Serve immediately. Thank you to my friend Amy… Continue reading Chinese stir-fried snow pea shoots
Chicken saltimbocca
Cut 2 boneless, skinless chicken breasts in half lengthwise to make 4 cutlets. Sprinkle lightly with salt, then place 3 fresh sage leaves on the top of each cutlet. Separately, line up 4 thin slices (2 oz total) of pancetta (or prosciutto de Parma) and slice in half, lengthwise. Wrap each chicken breast with 2 pancetta strips each, securing… Continue reading Chicken saltimbocca
Spiced marinated tomatoes
I first tried this recipe at my friend Sandhya’s party in 2007, and it’s been on my rotation ever since. Combine 4 cups (1.5 lb) halved grape tomatoes, 4 cloves minced garlic, 1 large (or 2 small) jalapeno pepper(s) (seeded and sliced), 1/3 cup balsamic vinegar (I often use classic, not white), 1 Tbsp each… Continue reading Spiced marinated tomatoes
Roasted rutabaga
Preheat oven to 425. Peel and cut 2 rutagabas into largedice (here, I also added 1 small fennel bulb, chopped). Spray with olive oil, lightly season with salt and black pepper, and then roast for 40 minutes. Toss lightly with 1 tsp apple cider vinegar, or add to soup (we’re doing half and half this evening). This recipe… Continue reading Roasted rutabaga
Grilled stone fruit skewers
Cut peaches and plums in half and remove pits. Alternately thread on metal skewers, with cut side facing up. Sprinkle white sugar on cut side and let sit for a few minutes. Coat a BBQ grill with cooking spray, then grill skewers (cut side down) on medium-high heat for about 5 mins. Serve immediately. This dish… Continue reading Grilled stone fruit skewers
Oven-roasted stone fruit with cherries
Preheat oven to 450. Cut 6 peaches (here, white nectarines) and 6 plums into quarters (removing pits), then place cut side up in a large baking dish. Sprinkle ½ cup sugar (here, I used homemade vanilla sugar) over the stone fruit. Garnish with 2 small containers of pitted cherries (or raspberries), then place in the… Continue reading Oven-roasted stone fruit with cherries
Egg white omelette with roasted asparagus
We had about 8 stalks of leftover roasted asparagus, which already were seasoned with olive oil, salt and black pepper. We cut them into bite-sized pieces on a diagonal. We then sauteed the asparagus pieces in a small saute pan, and then add 6 egg whites (lightly mixed). We browned it on each side, then… Continue reading Egg white omelette with roasted asparagus
Lebanese farmer’s salad with tahini dressing (salata felaheen)
Toss together 2 cups chopped cucumber, 1 cup red radish (cut into half-moons), ½ cup diced bell pepper, and 1 cup chopped parsley. Mash together 2 cloves garlic and 1 tsp salt, then whisk in ¼ cup tahini and 5 Tbsp lemon juice. Pour dressing over salad and serve. This recipe is from Classic Lebanese… Continue reading Lebanese farmer’s salad with tahini dressing (salata felaheen)
Cooking Adventures 