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)
Tag: legumes
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)
Middle Eastern style lentil soup with lemon
After a night of heavy meals, we opted for a light brunch. Recipe here: https://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon We used 1 lemon and ½ lime for acidity and balance, and we garnished with fried onions (from an Indian grocery store) instead of fresh cilantro. This recipe can be vegetarian if you use vegetable broth instead of chicken broth.… Continue reading Middle Eastern style lentil soup with lemon
Crispy oven-baked tofu
We tried this recipe, which offered a healthier version of pan-fried tofu: https://cookieandkate.com/2016/how-to-make-crispy-baked-tofu/ Our modifications: first, we used Trader Joe’s firm (not extra firm) tofu. After pressing water out for 30 mins, we also used a paper towel to gently squeeze water out of each piece before tossing in olive oil. Second, we seasoned with… Continue reading Crispy oven-baked tofu
Minced turkey and chipotle chili
We tried this NYT recipe, which is based on Mexican pozole: https://cooking.nytimes.com/recipes/1013041-turkey-and-hominy-chili-with-smoky-chipotle Our modifications: first, we increased the amount of minced turkey from 2 ½ lb to 3 lb. Second, we used yellow and red bell peppers (no green, which imparts a bitter flavor). Third, we used 12 oz beef broth in lieu of beer.… Continue reading Minced turkey and chipotle chili
SkinnyTaste flourless brownies
We tried this recipe, which ingeniously uses black beans in lieu of flour and butter. We forgot to use parchment paper, and we used 1% milk instead of almond. We used an 8x8 baking dish instead of 9x9. http://www.skinnytaste.com/amazing-flour-less-brownies/ (June 2017)
Indian semolina upma with cashews
We tried this tiffin breakfast recipe: http://indianhealthyrecipes.com/upma-recipe-how-to-make-upma/ Our modifications: first, because the recipe serves only one, we doubled the ingredients. Second, we used cumin seeds, black mustard seeds, and whole fresh cayenne pepper (the recipe was fairly unclear). Also, “hing” is asofoetida. Third, although the ingredient list did not mention salt, the video did. We… Continue reading Indian semolina upma with cashews
Cuban black beans
We tried this quick version with two 13.5 oz cans of black beans. We used two small jalapeño peppers in lieu of bell pepper. We also used a small sprig fresh oregano instead of dried. Details here: http://www.food.com/recipe/frijoles-negros-cuban-black-beans-8969 (Feb. 2017)
