We tried this recipe: https://cooking.nytimes.com/recipes/1017916-north-african-bean-stew-with-barley-and-winter-squash?smid=ck-recipe-iOS-share We found that 2 cups diced butternut squash = half of a medium. We did add 1 cup of broth (for a total of 12 cups) at the end (to make it soupier) and balanced with red wine vinegar and a dash of sugar. We served with fresh lemon wedges.… Continue reading North African bean stew with barley and winter squash
Tag: legumes
Moroccan eggplant and chick pea tagine
We tried this recipe from a UK website: https://skinnyspatula.com/moroccan-aubergine-chickpea-tagine/ We made some modifications: first, instead of frying the eggplant, we oven-roasted it at 425 F for 18 mins after cutting into 1 inch chunks, lightly salting, and tossing in 1 Tbsp canola oil (olive oil tends to smoke in our oven). Then we reduced the… Continue reading Moroccan eggplant and chick pea tagine
Turkey chili
We tried this NYT recipe: https://cooking.nytimes.com/recipes/7985-turkey-chili?smid=ck-recipe-iOS-share In lieu of a bell pepper, we added 2 small-medium Korean sweet potatoes (skin on, diced). After sauteeing the minced turkey (which we reduced to 1 lb 10 oz), we set the turkey aside and then sauteed the diced sweet potato for about 5 mins before adding the onion,… Continue reading Turkey chili
Middle eastern-style couscous with pinto beans, cauliflower, and bell pepper
We tried this NYT recipe: https://cooking.nytimes.com/recipes/12757-couscous-with-tomatoes-cauliflower-red-peppers-and-olives?smid=ck-recipe-iOS-share Running low on time, we used 14 oz diced tomatoes with juice and used a combo of hot chicken broth (4 cups) and hot water (4 cups). We soaked 2 cups dried pinto beans overnight, then drained them. During step 1, after adding the drained beans, bouquet garni, and… Continue reading Middle eastern-style couscous with pinto beans, cauliflower, and bell pepper
Trinidadian chick pea curry
After reading about Trini doubles, I felt inspired to make Chef Kwame Onwuachi’s recipe (we made only the chick pea curry): https://www.foodandwine.com/recipes/chickpea-doubles-tamarind-and-scotch-bonnet-pepper-sauce Our modifications: first, we heated 2 cups unsalted chicken stock and then dissolved 1.5 tsp Better Than Bouillon chicken flavor (instead of later crumbling a chicken bouillon cube). Second, in lieu of mild… Continue reading Trinidadian chick pea curry
SkinnyTaste slow cooker three-bean turkey chili
While on vacation, we tried this recipe: https://www.skinnytaste.com/crock-pot-3-bean-turkey-chili-3125-pts/ Our modifications: first, instead of canned chopped chilis, we used ½ jalapeño (seeded and diced). We also used a mix of dark and white minced turkey. Second, due to our pantry, we used 1 tsp coriander instead of cumin. We also ultimately increased the chili powder to… Continue reading SkinnyTaste slow cooker three-bean turkey chili
Red beans and rice
Details here: https://damndelicious.net/2019/04/15/red-beans-and-rice/Based on our pantry, we used a combo of red kidney beans and pinto beans. We added 2 large frozen jalapeños (seeded and chopped) instead of bell pepper. For the sausage, we used 12 oz of Aidells pork andouille. At the end of cooking, we mashed a bit and drizzled about 2 tsp… Continue reading Red beans and rice
Cheesy spicy black bean bake
Details here: https://cooking.nytimes.com/recipes/1020705-cheesy-spicy-black-bean-bake?smid=ck-recipe-iOS-share We used a cast-iron pan. To prevent the oven from smoking, we used canola oil instead of olive oil. We also used a mix of Monterey Jack and cheddar. We served this with tortilla chips. (May 2021)
Turkey pumpkin chili
We tried this recipe: https://www.skinnytaste.com/turkey-pumpkin-chili/ We reduced the cayenne and added a bit more broth to reduce viscosity (caused by the pumpkin puree). We also added only a handful of baby spinach. This was tasty. We garnished with cilantro and lime wedges. (May 2021)
Vegetarian chili skillet
We tried this NYT recipe for lunch: https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili?smid=ck-recipe-iOS-share We concur with the recipe author that the pickled onions (and lime pickling liquid) is key. Our modifications: first, we added ½ yellow bell pepper (diced) to the onion. Second, we used 1 tsp chili powder, 1 tsp frozen oregano leaves (about 5 leaves), and ¼ tsp… Continue reading Vegetarian chili skillet
Cooking Adventures 