We made this recipe from Hsaba Burmese cookbook, except we tripled the proportions and used US measurements. Combine the following in a medium Dutch oven: 3 garlic cloves, peeled and sliced; 1 bottle gourd (medium-small) - peeled, seeds removed, and sliced into 1/2" thick bite sized pieces; 1 Tbsp dried shrimp; 6 cups water; 3… Continue reading Burmese bottleneck gourd clear soup (boothee hinga)
Tag: healthy
South Indian vegetable lentil tamarind soup (sambhar)
I love masala dosa, and this weekend I had a craving for sambhar (the soup that accompanies the crispy dosa). We used MTR sambhar mix as a shortcut, but this recipe ended up still being quite involved and multistep. https://www.indianhealthyrecipes.com/andhra-sambar-recipe-how-to-make-south-indian-sambar/ Our modifications: First, we made the mistake of buying tamarind concentrate and tamarind powder instead… Continue reading South Indian vegetable lentil tamarind soup (sambhar)
South Indian hot lentil rice mixture (bisi bele bhath or bisi bele huli ana)
This is one of my favorite dishes from Nirvana, a local vegetarian Indian restaurant that closed many years ago. At Nirvana, they called it bisi bele huli ana. After consulting a few online recipes, we tried this recipe: https://hebbarskitchen.com/bisi-bele-bath-recipe-bisibelabath-rice/ Our modifications: first, based on tips from https://www.indianhealthyrecipes.com/bisi-bele-bath/, as a shortcut we used MTR brand bisibele… Continue reading South Indian hot lentil rice mixture (bisi bele bhath or bisi bele huli ana)
Padma Lakshmi’s Indian red lentil stew (dal tadka)
We love Padma Lakshmi, and we will miss seeing her as host of Top Chef. We decided to try her dal recipe: https://www.padmalakshmi.com/dal-recipe It was delicious and comforting. In her video demonstration of this recipe on Instagram, she mentioned adding amchoor (green mango) powder for tartness at the end. We substituted with about 1 tsp… Continue reading Padma Lakshmi’s Indian red lentil stew (dal tadka)
Scrambled egg and roasted vegetable burrito
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
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)
Cooking Adventures 