Shredded chicken and chickpea fatteh

This was an easy use of leftover pita bread and rotisserie chicken. We followed the contours of this recipe: https://feelgoodfoodie.net/recipe/lebanese-chicken-fatteh/ Our modifications: first, to toast the pita: We preheated the oven to 375. We cut 7 slightly stale whole wheat pitas into 2x2" cubes, then tossed with about 2 Tbsp olive oil, ½ tsp black… Continue reading Shredded chicken and chickpea fatteh

Afghan potatoes in tomato sauce with garlic yogurt (kachaloo bourani)

Saute 2 cloves minced garlic in 4 Tbsp vegetable oil. When fragrant, add peeled, sliced potato rounds (½ inch thick from 4 Yukon or 2 Idaho potatoes) and sauté. Add 2 Tbsp tomato purée, ½ tsp turmeric, 1 sliced and seeded jalapeno, a dash of salt and black pepper, and ¾ cup water (see Note… Continue reading Afghan potatoes in tomato sauce with garlic yogurt (kachaloo bourani)

Leek, turnip, and rice soup

We tried this recipe: https://cooking.nytimes.com/recipes/12179-leek-turnip-and-rice-soup Our modifications: first, we used haiga rice instead of arborio. Second, we garnished with fresh marjoram (instead of fresh parsley) and a light drizzle of olive oil. At the end of cooking, we removed the bay leaf and then used an immersion blender to purée the soup (we left about… Continue reading Leek, turnip, and rice soup

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

Oven-roasted red radishes

We tried this simple and delicious recipe: http://www.thekitchn.com/roasted-radishes-are-the-vegetable-thats-missing-from-your-life-215614 It is written as a narrative, so I summarized it into steps: First, preheat oven to 450. Second, wash and trim one bunch red radishes, then cut in half vertically. Third, toss with 1 Tbsp olive oil and some salt and pepper. Fourth, place, cut side down,… Continue reading Oven-roasted red radishes

Creamy scrambled eggs with cottage cheese

We had leftover small-curd cottage cheese, so we tried this recipe: http://thedairydish.com/easy-scrambled-eggs-cottage-cheese-recipe/ The recipe wasn’t particularly precise, so we heated the butter in the pan first, then scrambled the eggs before adding them to the pan. We garnished with minced garlic chives. We served this with sliced tomatoes drizzled with olive oil, fruit-infused white balsamic… Continue reading Creamy scrambled eggs with cottage cheese

Baked egg in avocado with simple salsa

We tried this baked egg recipe from Laura Vitalo: https://m.youtube.com/watch?v=dCUF6Q99o9w Preheat the oven to 425 and bake for 15 mins (runny yolk) to 20 mins (fully cooked yolk). We did not have hot sauce on hand, so we whipped up a simple salsa similar to this online recipe: http://www.food.com/recipe/simple-salsa-128822, except that we used ½ tomato,… Continue reading Baked egg in avocado with simple salsa

Plum avocado summer salad

This is a savory use of plum. We followed the recipe, “plum avocado summer salad,” from Food52.com. First, peel and cube 5 medium-sized black plums (we often use a mix of black and red plums). Peel and cube 2 medium-sized avocados. Gently place the plum and avocado pieces in a large mixing bowl. Drizzle with… Continue reading Plum avocado summer salad