I tried this recipe from Three Guys from Miami Cook Cuban: http://icuban.com/food/mobile/moros_y_cristianos.html. This was tasty, but I prefer the drier version crisped up with lard. It also was quite involved, since this recipe called for dried black beans that needed to be reconstituted. (Apr. 2016)
Tag: legumes
Middle eastern-style red lentil and rice soup with spinach
We used white basmati rice and garnished with fresh lime wedges. We also used fried shallots from the Thai/Indian supermarket instead of caramelizing onions ourselves and added a dash of marash pepper. At the end of cooking, we added ¾ cup to 1 cup chicken broth to thin the soup a little. This recipe is… Continue reading Middle eastern-style red lentil and rice soup with spinach
Korean puréed soybean stew with kimchi and pork, Maangchi version (kong beejee jigae)
This is a favorite dish from my childhood. I tried Maangchi’s version, and it is delicious: http://www.maangchi.com/recipe/kongbiji-jjigae. I have adapted elements of Maangchi’s recipe to my family’s recipe: https://piglettedc.wordpress.com/2015/03/25/korean-pureed-soybean-stew-with-kimchi-and-pork-2/ First, I increased the dry soybeans from ½ cup to 2 cups, then soaked overnight in the fridge. I used 2 large bone-in pork chops (about… Continue reading Korean puréed soybean stew with kimchi and pork, Maangchi version (kong beejee jigae)
Rosemary white bean soup
We tried this recipe from Ina Garten: http://www.foodnetwork.com/recipes/ina-garten/rosemary-white-bean-soup-recipe.html. Instead of 1 lb dried white cannellini beans, we used 4 cans of cannellini beans (13.5 oz each, drained and rinsed). After pureeing the soup, we found its texture too thin. We added two cans of chick peas (drained and rinsed), a dash of marash pepper, and… Continue reading Rosemary white bean soup
Shepherdess pie with lentils, mushrooms, and sweet potato topping
We had mashed sweet potatoes leftover from Thanksgiving, and we decided to try this vegetarian shepherd’s pie recipe from The Kitchn: http://www.thekitchn.com/recipe-lentil-and-mushroom-sweet-potato-shepherds-pie-182683. This recipe creatively uses steel-cut oats as part of the filling, which lends a meaty texture to the dish. We made the following modifications: first, instead of 1 lb cremini mushrooms, we used… Continue reading Shepherdess pie with lentils, mushrooms, and sweet potato topping
Stuffed pepper with minced beef, rice, and lentils
Recipe here: http://www.foodnetwork.com/recipes/food-network-kitchens/lightened-up-stuffed-peppers-recipe.html. We used uncooked basmati rice. In lieu of ½ tsp cinnamon (which I sometimes find cloying in savory dishes), we used ¼ tsp each nutmeg and cinnamon. We even had enough stuffing to fill a fifth bell pepper. (Note: we used the five leftover pepper tops for a Lebanese farmer’s salad, which… Continue reading Stuffed pepper with minced beef, rice, and lentils
Curried yellow split pea soup
Straightforward recipe that takes less than an hour to make. It tastes creamy yet is dairy-free. For the 1 Tbsp curry powder, we used 1 ½ tsp McCormick curry powder and 1 ½ tsp Jamaican curry powder. If you use vegetable stock instead of chicken broth, this can be vegetarian. We used an immersion blender… Continue reading Curried yellow split pea soup
Smitten Kitchen/Madhur Jaffrey chick pea curry (channa masala)
An excellent Madhur Jaffrey recipe adapted by Smitten Kitchen. http://smittenkitchen.com/blog/2010/02/chana-masala/ I agree with Deb Perelman’s recommendation to add only ¼ tsp cayenne. We also doubled the lemon juice in lieu of amchoor (mango) powder. We used fresh tomatoes (two medium vine-ripened), as she had suggested, and one jalapeño pepper as the hot chili pepper. This… Continue reading Smitten Kitchen/Madhur Jaffrey chick pea curry (channa masala)
Yellow split pea soup with bacon
This is one of the chicken-broth based soups I made to recover from my cold. Saute 2 oz thick-cut bacon, cut into matchsticks, in a large stock pot with some olive oil. When browned, remove bacon and set aside. Add 1 onion, 4 celery stalks, and 2 peeled carrots (each of them chopped) and 5-6… Continue reading Yellow split pea soup with bacon
Italian chick pea and swiss chard soup
Using a stockpot, saute 2 oz thick-cut bacon (cut into matchsticks) in a little olive oil until browned, then remove and set aside. Add 1 chopped onion, 4 cloves minced garlic, 5 sprigs thyme (leaves only), 2-3 minced sage leaves, and ¼ tsp crushed red pepper and sauté for a few minutes. Add 1 bunch… Continue reading Italian chick pea and swiss chard soup
