This was my first time making artichokes at home, and we tried this recipe by Tyler Florence: http://www.foodnetwork.com/recipes/tyler-florence/steamed-whole-artichokes-recipe.html. This recipe calls for chicken broth, but you can make it vegetarian by using water or vegetable broth instead. We made a dipping sauce from a separate recipe, which I write about here: http://piglettedc.tumblr.com/post/119235761636/artichoke-dipping-sauce-we-made-this-sauce-to-go
Tag: healthy
Oven-baked plantains
I got inspiration for this lighter alternative to fried plaintains from http://healthyeating.sfgate.com/healthily-cook-plantains-3827.html, except I coated the baking pan with some canola oil spray. Preheat oven to 450, then lightly spray a cookie sheet with canola oil. Place two plantains, cut on a ½ inch diagonal, on the cookie sheet, then lightly spray with canola oil. … Continue reading Oven-baked plantains
Steamed broccoli tossed in lime vinaigrette
I made this for Daniel, who loves broccoli. Using a Chinese steamer, place bite-sized pieces of broccoli florets and stems (the latter trimmed of their outer layer) in a wide pan and place in one layer of the steamer. Cover with lid and bring to a boil, then let cook until broccoli is tender (approx.… Continue reading Steamed broccoli tossed in lime vinaigrette
Oven-roasted corn on the cob
This is such a simple recipe, but I had to share it with my corn-loving friends who don’t feel like boiling or steaming their corn. Preheat oven to 350, then place corn (husks and silk threads fully intact) directly on the oven rack (I used the middle rack to avoid risk of fire in my… Continue reading Oven-roasted corn on the cob
Pan-seared king oyster mushrooms
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)
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
