This is a plant-forward riff on a Korean spicy beef and daikon soup that had been a family favorite. You will need two pots for this recipe: one for the mushroom-kombu stock, and another for the soup. First, in a medium soup pot, heat 10 cups of water with 10 dried shiitake mushrooms and an… Continue reading Korean spicy shiitake mushroom and daikon soup
Tag: pandemic cooking
Indian black-eyed pea curry
My husband normally isn’t a big fan of black-eyed peas, but this dish may have made him a convert. First, heat 3 Tbsp vegetable oil in a medium pot on medium heat. Add 1.5 tsp minced garlic, 1 Tbsp microplaned ginger, and 1 small onion (or regular-sized shallot), shredded on a large-size grater. Saute until…… Continue reading Indian black-eyed pea curry
Indian sautéed cabbage and peas
We are big fans of Shubhra Ramineni, and we tried this recipe from her blog: https://spicegirlkitchen.com/recipes/f/cabbage-and-peas Perhaps because we used red cabbage (which is more tannic than green cabbage), we found that the cooked cabbage needed some sweetness for balance. We added 1/2 tsp sugar at the end of cooking. We also found it a…… Continue reading Indian sautéed cabbage and peas
Israeli couscous with roasted cauliflower and dates
We tried this recipe: https://www.thefullhelping.com/israeli-couscous-salad-roasted-cauliflower-pistachios-dates/ Our modifications: first, in addition to 1 small cauliflower (cut into bite-sized florets), we also oven-roasted 1 red bell pepper and 1/2 yellow bell pepper (cut into 1/2" slices along the vertical axis) and 3 shallots (1/4" slices along the vertical axis). We increased oven temp to 425 and roasted… Continue reading Israeli couscous with roasted cauliflower and dates
Not quite tuna salad
This is a vegetarian, chick pea-based dish reminiscent of tuna salad. We tried this recipe: https://www.liveeatlearn.com/chickpea-tuna-salad/. Our modifications: first, instead of using chick peas straight out of the can, we drained a 14.5 oz can of no-salt chick peas and placed in a small pot with 1/2 cup water. We heated it on medium, then…… Continue reading Not quite tuna salad
Eggplant ravaiya (Gujarati stuffed baby eggplant)
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)
Ma po tofu with minced chicken
I grew up eating the pork version of this dish at Chinese restaurants, and every once in a while my mother made this at home from a ma po seasoning packet. Back in 2014, I decided to try a scratch recipe from Andrea Nguyen's Asian Tofu cookbook. Over time, I tweaked her ma po tofu… Continue reading Ma po tofu with minced chicken
Chef John’s classic, fluffy mashed potatoes
We love homemade mashed potatoes, and we decided to try this classic recipe: https://www.allrecipes.com/recipe/219077/chef-johns-perfect-mashed-potatoes/. Chef John's video is filled with useful tips. We accidentally did not cut the Russet potatoes only lengthwise, but the dish still turned out well. To make this recipe a little healthier: for 3 large Russet potatoes, we reduced the salt… Continue reading Chef John’s classic, fluffy mashed potatoes
Chinese seaweed salad
I tried this recipe to repurpose kombu seaweed that we had simmered to flavor a vegetarian Korean soup base: https://omnivorescookbook.com/chinese-seaweed-salad/ Our modifications: for the hot chili oil, we used 1.5 Tbsp corn oil and 1/2 tsp Sichuan peppercorns (which we ground by hand). We garnished with part of a chopped Thai bird's eye chili. This… Continue reading Chinese seaweed salad
Indian stewed red lentils
We made this recipe from Shubhra Ramineni's Healthy Indian Vegetarian Cooking, and it was surprisingly delicious. First, pick through 1/2 cup split red lentils to remove grit, then place in a small bowl and rinse the lentils with cold water (filling and carefully draining 3 times). Second, place the lentils, 2 1/4 cup water, 1… Continue reading Indian stewed red lentils
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