Tag: nuts

Roasted beet, orange, and arugula salad

We made this recipe for a BBQ hosted by good friends: https://cooking.nytimes.com/recipes/1015857-beet-orange-and-arugula-salad?smid=ck-recipe-iOS-share. It was easy to prepare ahead of time as components (roasted and dressed beets, orange segments, dressing, arugula, and walnuts) that we later assembled at our friends’ home. Our modifications: first, we found the dressing bland and too oily (see Note below). It…… Continue reading Roasted beet, orange, and arugula salad

Pumpkin walnut bundt cake, version 2

We tried this recipe from Food Network Kitchens: https://www.foodnetwork.com/recipes/pumpkin-bread-recipe-1957866 Our modifications: first, instead of making two loaves, we poured the batter in a bundt pan (with extra batter for a mini-loaf), each of which we lightly coated with ghee and a dusting of flour. Second, we added 3/4 cup chopped walnuts (lightly coated in 1…… Continue reading Pumpkin walnut bundt cake, version 2

West African vermicelli rice with spinach and cashews

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At Beacon Hill Bookshop, we found an intriguing cookbook, Vegan Africa, by Marie Kacouchia. This evening we tried her recipe for a West African dish of Lebanese origin. Here's how we made it, with modifications: First, heat a large saute pan (we used The Ultimate Pan) with 1/4 cup olive oil on medium-high heat. Add… Continue reading West African vermicelli rice with spinach and cashews

South Indian legume and rice dry porridge (pongal)

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We wanted to try a new porridge. We tried this recipe, but it turned out not to be soupy at all: https://www.onegreenplanet.org/vegan-recipe/pongal-south-indian-rice-lentil-porridge-vegan/ Its texture is more like the mung bean filling of Korean sweet rice cake (dduk). The flavors are nice, and it is tasty as a drier rice and mung bean dish. This recipe… Continue reading South Indian legume and rice dry porridge (pongal)

Indian savory amaranth porridge (rajgira upma)

For weekend breakfasts, we routinely make amaranth porridge drizzled with maple syrup. However, one day after cooking the amaranth seeds (but prior to adding any seasonings), I craved a savory breakfast. We figured out how to make upma with the already-cooked amaranth. First, follow this NYT recipe: https://cooking.nytimes.com/recipes/1014313-amaranth-porridge?smid=ck-recipe-iOS-share, which provides instructions for cooking 1/2 cup…… Continue reading Indian savory amaranth porridge (rajgira upma)

Eggplant ravaiya (Gujarati stuffed baby eggplant)

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We love eggplant. When we happened upon baby, teardrop-shaped eggplant this weekend, we decided to try this recipe: https://cooking.nytimes.com/recipes/1018887-eggplant-ravaiya?smid=ck-recipe-iOS-share Our modifications: first, in order to fit the eggplant in a single layer in our 12.75" nonstick saute pan, we reduced the number of eggplant to six from eight. (We recommend testing the fit of these… Continue reading Eggplant ravaiya (Gujarati stuffed baby eggplant)

Oatmeal with caramelized pear

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We tried this recipe: https://minimalistbaker.com/brown-sugar-pear-steel-cut-oats/ Based on our pantry, we made the full oatmeal recipe (using steel-cut oats) but halved the pear recipe. We also ran out of standard brown sugar (fine granulation, slightly moist), so we used 1 Tbsp natural brown sugar (medium granulation) plus 1 tsp dark molasses. We covered the pear mixture… Continue reading Oatmeal with caramelized pear

Lemon-barley stuffing

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We tried this recipe, but made it as dressing (a side dish): https://cooking.nytimes.com/recipes/1014035-lemon-barley-stuffing?smid=ck-recipe-iOS-share We halved the recipe. We also made a few substitutions: first, we used toasted slivered almonds instead of hazelnuts; second, 2 Tbsp minced leek (white part) in lieu of chives. We prepared the barley and roast shiitake mushroom a day ahead, reheating… Continue reading Lemon-barley stuffing

SkinnyTaste banana oat pancakes

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We tried this recipe: https://www.skinnytaste.com/4-ingredient-flourless-banana-nut-pancakes/ Two modifications: first, in lieu of quick-cook oats, we used 2 Tbsp old-fashioned oats, which we coarsely chopped. Second, even with a Teflon-coated pan, we recommend lightly spraying with canola oil before pouring the batter. Otherwise, the pancakes stick to the pan. This was very tasty. We served with maple… Continue reading SkinnyTaste banana oat pancakes