First, preheat the oven to 425. Wash ½ head cauliflower (about 2 cups) and cut into medium-size florets (about 2"x1"), pat until bone-dry, and toss in 1 Tbsp olive oil and black pepper. Wash 8 oz (½ lb) cremini mushrooms, pat bone-dry, and cut into large bite-sized pieces (1" thick). Toss with 1 Tbsp olive… Continue reading Sicilian-style pasta with anchovies, capers, and roasted cauliflower and cremini mushrooms
Tag: pandemic cooking
Oven-roasted cauliflower drizzled with thyme and toasted sesame oil
During the pandemic, we have tried creative combinations. We made a Hokkien (Chinese) main course, so we tried to add an Asian note (sesame oil) to the side dish. Here, we preheated the oven to 425. We oven-roasted cauliflower florets (tossed in olive oil and a little black pepper) for about 20 mins, turning over… Continue reading Oven-roasted cauliflower drizzled with thyme and toasted sesame oil
Ethiopian mild yellow split pea stew (kik alicha)
We made one of our favorite dishes. Details here: https://www.yummly.com/recipe/Authentic-Kik-Alicha-_Ethiopian-Split-Pea-Puree_-1257837?utm_source=android-app&utm_medium=pinterest&utm_term=Authentic-Kik-Alicha-_Ethiopian-Split-Pea-Puree_-1257837&utm_campaign=app-social-recipe#directions This recipe easily could be vegetarian, but we used 3 cups chicken broth in lieu of 3 cups water and ¾ tsp salt. We skipped the jalapeño. We found the end result too liquidy, and we had to strain the final dish before serving it… Continue reading Ethiopian mild yellow split pea stew (kik alicha)
Ethiopian injera, quick version
We tried making homemade injera for the first time. We followed this recipe: https://www.whats4eats.com/breads/injera-quick-recipe We couldn’t find whole wheat flour, so we used a King Arthur’s gluten-free wheat flour substitute. We cooked these in a 10" cast iron pan, to which we added oil (either oil spray or a drizzle of canola) b/w each round… Continue reading Ethiopian injera, quick version
Caiprinha
Details here: https://www.liquor.com/recipes/caipirinha/ Based on our pantry, we used a mix of lime wedges (skin on) and lemon (without skin or pith). We also recommend using superfine sugar, as it will dissolve more easily. (May 2020)
Stovetop apple crisp
Our oven died, so we were happy to try this recipe: https://iowagirleats.com/stovetop-apple-crisp/ We used one large and one medium Fuji apple. We added about 1.5 Tbsp bourbon to the bubbling cinnamon sugar before folding in the cubed apples. (Apr. 2020)
Creole seasoning blend
We followed this recipe but omitted the dried basil (which we didn’t have): https://www.daringgourmet.com/creole-seasoning-recipe/ (Apr. 2020)
Korean sweet potato latte
We tried this caffeine-free hot milk recipe: https://www.thekitchn.com/recipe-sweet-potato-latte-241177 It is warm, lightly sweetened, and soothing. (Apr. 2020)
Microwaved Korean sweet potatoes
Our conventional oven conked out, so we baked these in the microwave. Carefully wash the skin, fork-pierce a few times, and then wrap each tuber in a few damp paper towels. Place the wrapped tubers on a large, microwave-proof plate, and microwave on high until tender (about 5 to 5 ½ mins for two small-medium… Continue reading Microwaved Korean sweet potatoes
Candied Korean sweet potatoes (goguma mattang)
Every once in a while when I was a kid, my sister and I enjoyed this special treat at Korean-Chinese restaurants. I decided to try it at home. Because we rarely deep-fry, I tried combining a healthier, roasted sweet potato method with a traditional candy coating. First, following this recipe, https://whatgreatgrandmaate.com/paleo-korean-caramelized-sweet-potatoes-goguma-mattang-2/ , we cut two… Continue reading Candied Korean sweet potatoes (goguma mattang)
Cooking Adventures 