This was an ad hoc recipe that we tossed together based on our pantry: 1. Preheat oven to 425. Line two quarter sheetpans with foil, then spray foil surface lightly with neutral veg oil (e.g., canola). On the side, prepare the spice blend in a small prep bowl: 3/4 tsp smoked paprika, 1/8 (or less)…… Continue reading Scrambled egg and roasted vegetable burrito
Tag: healthy
Egyptian fava beans (ful mudammes), version 2
We made this recipe again, but followed the instructions pretty closely this time: https://www.themediterraneandish.com/foul-mudammas-recipe/#tasty-recipes-33099-jump-target Our minor modifications: First, we halved the recipe. Second, we drained the canned fava bean liquid before placing in our Ultimate Pan and adding 1/4 cup water. The fresh garlic / hot pepper / lemon juice dressing added a brightness to… Continue reading Egyptian fava beans (ful mudammes), version 2
Farro and vegetable soup with dried porcini mushrooms and Gruyere cheese
We have had our eye on Martha Rose Shulman's plant-forward soup recipe: https://cooking.nytimes.com/recipes/1013428-farro-and-vegetable-soup?smid=ck-recipe-iOS-share This was absolutely delicious. The depth of flavor and sprinkling of shredded Gruyere evoked French onion soup. We made minor modifications: first, for the liquid we used 2 quarts (8 cups) no-salt chicken broth plus 2 cups salted chicken broth (from Better… Continue reading Farro and vegetable soup with dried porcini mushrooms and Gruyere cheese
Vegetable tagine with Moroccan flavors
This is a straightforward recipe from RecipeTinEats that we doctored up a bit: https://www.recipetineats.com/vegetable-tagine/ It’s also a great use of vegetables in your pantry. This recipe is vegetarian as written (although we used chicken broth). We made the following modifications: first, for the spice mix, we sometimes find ground cardamom overpowering, so we reduced it…… Continue reading Vegetable tagine with Moroccan flavors
Korean cucumber salad (oi muchim)
As a kid, I remember watching my mom toss together this refreshing cucumber salad as an easy side dish for meals. I hosted a Korean lunch for friends today and decided to make this recipe: https://kimchimari.com/korean-cucumber-salad/ It's surprisingly quick and easy to make. This cucumber salad offers a bright complement to well-seasoned fatty proteins. For… Continue reading Korean cucumber salad (oi muchim)
Senegalese seared cauliflower with olives and onion (cauliflower yassa)
We tried this mustard-infused cauliflower dish from Marie Cacouchia's Vegan Africa. The recipe is available online: https://www.theguardian.com/global-development/2023/feb/27/africa-taste-for-vegan-food-plant-based. Our modifications: First, for the marinade, we found the reference to mustard ambiguous (e.g., liquid vs. dry, whole grain vs. Dijon). Based on online recipes for chicken yassa, we used 2 Tbsp Dijon mustard. The marinade amount may… Continue reading Senegalese seared cauliflower with olives and onion (cauliflower yassa)
Beninese black-eyed peas and rice (atassi)
This is another great recipe from Marie Kacouchia's Vegan Africa. We have had the Ghanaian version of this recipe (i.e., waakye). We followed the printed recipe (it's not online), and we made the following modifications (mainly correcting conversions from the French / metric system to the American English / imperial system): First, we soaked 2.5… Continue reading Beninese black-eyed peas and rice (atassi)
Puréed roasted winter vegetable soup with rosemary sourdough croutons
For the past few days we have searched for a pureed roasted vegetable soup, and we loosely followed this one: https://www.yakimaherald.com/explore_yakima/food_and_drink/salt-and-stone-roasted-vegetable-soup-hits-the-spot/article_13ce7e34-48fc-11ed-a0ff-0b1b8e6bbf79.html We took inspiration from the author's observation that this recipe is versatile and useful for any raw vegetables in one's fridge. First, prepare the following for roasting: 1 extremely large (or two medium) carrot,… Continue reading Puréed roasted winter vegetable soup with rosemary sourdough croutons
Polish chicken noodle soup (rosol)
My husband loves chicken soup, and I enjoy exploring new ingredients and recipes. We tried this recipe by a Polish-British blogger: https://www.everydayhealthyrecipes.com/chicken-vegetable-soup-vermicelli-rosol/ This soup gave me the opportunity to learn more about Polish cuisine and staples, including celeriac. It also taught me some tips to yield a clear chicken broth and intact cooked vegetables. Our… Continue reading Polish chicken noodle soup (rosol)
Warm lentil salad with roasted Korean sweet potato
We had planned to make this recipe as written: https://www.recipetineats.com/lentil-roasted-eggplant-salad/ But when we discovered our eggplant had gone bad and was unusable, we quickly substituted with Korean sweet potatoes and string beans. We recommend not skipping the dressing; it ties together the components really well, creating a balanced dish. This turned out to be particularly… Continue reading Warm lentil salad with roasted Korean sweet potato
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