Tag: pasta

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

Polish chicken noodle soup (rosol)

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My husband loves chicken soup, and I enjoy exploring new ingredients and recipes. We tried this recipe by a Polish-British blogger: https://www.everydayhealthyrecipes.com/chicken-vegetable-soup-vermicelli-rosol/ This soup gave me the opportunity to learn more about Polish cuisine and staples, including celeriac. It also taught me some tips to yield a clear chicken broth and intact cooked vegetables. Our… Continue reading Polish chicken noodle soup (rosol)

Orzo with cherry tomatoes and slivered almonds

We loosely followed this recipe: https://www.seriouseats.com/orzo-with-cherry-tomatoes-capers-lemon-recipe Our modifications: first, we started cooking the orzo in unsalted chicken broth (which we lightly salted). Second, for aromatics we sauteed 3 garlic cloves (sliced), 4 anchovies, and 1/4 tsp crushed red pepper in 2 Tbsp olive oil. (We did this instead of the capers, thyme, and single garlic…… Continue reading Orzo with cherry tomatoes and slivered almonds

Sicilian-style pasta with zucchini chunks

We unexpectedly had an abundance of zucchini, including 4 smaller ones. We tried this recipe: https://www.bostonglobe.com/2022/08/23/lifestyle/recipe-this-unusual-method-cooking-zucchini-with-anchovies-becomes-sauce-pasta/ At the end of cooking, we added lemon juice (about 1/3 lemon) for brightness. This dish was decent, but we prefer a pasta with cauliflower that has a similar flavor base (garlic, anchovy, olive oil). (Jan. 2023)

Sicilian-style pasta with roasted cauliflower and crispy capers

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We tried this recipe with Sicilian flavors, and it was delicious. https://www.foodandwine.com/recipes/pasta-roasted-cauliflower-and-crispy-capers Because its flavor base includes anchovy filets in addition to lemon zest, capers, and pecorino, this recipe is not vegetarian. (Dec. 2022) Note: Instead of 4 anchovy filets, you can use 2 tsp anchovy paste (1/2 tsp paste = 1 filet).

Israeli couscous with roasted cauliflower and dates

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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

Roasted eggplant pasta

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We had one medium eggplant and one zucchini, so we tried this recipe: https://asimplepalate.com/blog/roasted-eggplant-pasta/ We cut the eggplant and zucchini into 1" dice, then separately tossed in enough canola to coat, and placed on separate baking sheets (because zucchini leaks more liquid). We roasted at 450 for 20 mins, tossing midway (and we broiled the… Continue reading Roasted eggplant pasta

Baked pasta with store-bought marinara

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We tried this recipe: https://www.seriouseats.com/best-baked-ziti-parmesan-cream-recipe Our modifications: first, we used 1 lb (not 1.5 lb) whole wheat penne, 24 oz Rao's marinara sauce mixed with 8 oz no-salt tomato sauce, 8 oz shredded low-fat mozzarella, and 4 oz diced Monterey Jack cheese. Finding the parmesan sauce too fatty (heavy cream + parmesan), we tried a… Continue reading Baked pasta with store-bought marinara