We tried this NYT recipe: https://cooking.nytimes.com/recipes/1013499-cabbage-with-tomatoes-bulgur-and-chickpeas Our modifications: first, we used about half a medium head of cabbage, julienned into ¼ inch width. Second, we used 2 cups unsalted chicken broth instead of water (see Note below). If you use water or vegetable broth, this is a vegetarian dish. Third, instead of 14.5 oz canned… Continue reading Greek-style braised cabbage with chickpeas and bulgur
Tag: legumes
Homecooked chickpeas
This is not a recipe as much as a post about method. Instead of using 14.5 oz canned chickpeas, we soaked ¾ cup dried chickpeas in room temperature water (enough to cover the beans by two inches) and ¼ tsp salt, which we soaked overnight in the fridge. We generally followed tips from this post… Continue reading Homecooked chickpeas
Lentil stew with butternut squash and carrot
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1013357-lentil-stew-with-pumpkin-or-sweet-potatoes We used 1 lb butternut squash (the smallest we could find) (see Note below) and 1 carrot instead of ½ lb squash and 2 carrots. We finished the soup (after turning off heat) with juice from half a lemon. We also found this recipe took about 2 hours to… Continue reading Lentil stew with butternut squash and carrot
Pressure cooker classic beef chili
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1019159-pressure-cooker-classic-beef-chili We substantially reduced the chili powder from 2 Tbsp to 2 tsp and used no-salt kidney beans and diced tomatoes. We also used red bell pepper instead of green. This whole recipe took less than 1 hour from prep to serving. We omitted the garnishes. (July 2018)
Bulgar and chickpea salad with oven-roasted trimmed artichokes
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1016221-bulgur-and-chickpea-salad-with-roasted-artichokes First, for detailed instructions on trimming and roasting artichokes, see this method post: http://piglettedc.tumblr.com/post/175450614661/oven-roasted-trimmed-artichokes-we-trimmed-large Second, we modified this NYT recipe by reducing the amount of salt to barely ½ tsp total and using no-salt canned chick peas. We also used 1 Tbsp dried chives instead of 2 Tbsp fresh… Continue reading Bulgar and chickpea salad with oven-roasted trimmed artichokes
Minced bison and turkey chili
We tried this recipe: https://cooking.nytimes.com/recipes/7985-turkey-chili We made the following minor modifications: first, we used 1 lb minced bison and 1 1/3 lb minced turkey (a mix of white and dark). Second, we used 2 ½ Tbsp chili powder and 1 ½ tsp smoked chipotle pepper powder. Third, for the canned tomatoes, we substituted half of… Continue reading Minced bison and turkey chili
Middle Eastern wheat berry, chick pea, and chicken stew (haleem)
We made this recipe from Faye Levy’s Feast from the Mideast. First, we picked over, rinsed, and drained 1 cup dried chick peas and 1 ½ cup wheat berries. We set them aside. Second, using a high walled Dutch oven, we heated 2 Tbsp olive oil on medium heat and then added 2 large, chopped… Continue reading Middle Eastern wheat berry, chick pea, and chicken stew (haleem)
Greek-style white bean and celery stew
We tried this recipe: https://cooking.nytimes.com/recipes/1012634-white-beans-with-celery Our modifications: first, we used no-salt canned cannellini (4 x 13.4 oz quattro-carton), which we rinsed and drained in lieu of soaking and cooking dried white beans. For the bean draining liquid, we used a mix of water and some of the liquid captured while rinsing the beans; we did… Continue reading Greek-style white bean and celery stew
Italian-style lemony pasta with chick peas
Details here: https://cooking.nytimes.com/recipes/1018591-lemony-pasta-with-chickpeas-and-parsley First, we increased the chick peas from 2 cups to two cans (14.5 oz each) chick peas. We rinsed and drained the chick peas, then used 1.5 cups vegetable stock later in the recipe. Second, we used 1 large shallot instead of ½ onion. Third, we used the zest of a whole… Continue reading Italian-style lemony pasta with chick peas
Persian beef and split yellow pea stew (khoresht ghymeh)
We tried this recipe: http://theunmanlychef.com/2015/01/11/khoresht-gheimeh/ Our modifications: first, we found that more than 3 cups of broth were required. Over time, as this stew simmered, we gradually added about 2-3 more cups of low sodium chicken broth to keep the stew from reducing too much (it needs enough liquid to braise the beef and lentils,… Continue reading Persian beef and split yellow pea stew (khoresht ghymeh)
Cooking Adventures 