We had daikon, firm tofu, and chayote squash on hand, so we tried this plant-forward recipe: https://web.archive.org/web/20240521065002/https://viceatsworld.com/vietnamese-canh-bau-opo-squash-soup/. Its flavors are surprisingly complex and delicious, and the soup comes together very quickly. It makes a great weeknight meal. Our modifications: first, we often use chayote squash in lieu of opo squash (aka bottle gourd). They are… Continue reading Vietnamese daikon, tofu, and chayote soup (canh bau)
Tag: quick meals
Simple broth for frozen dumplings
This post is more of a shortcut method than an actual recipe. We made a simple lunch from frozen dumplings (purchased from a local dumpling shop). For the broth, we combined 6 cups water, about 1 Tbsp Better Than Bouillon chicken flavor, 1 Tbsp yondu seasoning (Korean vegetarian liquid seasoning), and 1 Tbsp Korean soup…… Continue reading Simple broth for frozen dumplings
Roasted purple sweet potatoes with garlic and rosemary
We had roasted some purple sweet potatoes (recipe here: ) yesterday, and we cut them into 1.5″ penny slices. We had slices from 1 tuber leftover, so we tried this recipe: https://www.runningtothekitchen.com/roasted-purple-sweet-potatoes/ Our modifications: first, we used the roasted sweet potatoes instead of boiling them. Second, we halved the seasoning (melted ghee, rosemary, garlic), which…… Continue reading Roasted purple sweet potatoes with garlic and rosemary
Cucumber dill salad
We recently hosted a brunch featuring heavily seasoned dishes (kedgeree and Jamaican jerk chicken). We wanted a refreshing, minimally seasoned healthy side dish to complement these flavors, so we made this: https://www.simplyrecipes.com/recipes/cucumber_salad/. We used 6 Persian cucumbers (diced, skin on), 2 Tbsp chopped fresh dill, 3 Tbsp Marukan rice vinegar (green label), and a dash…… Continue reading Cucumber dill salad
Boiled chestnuts
I grew up eating chestnuts, but it’s been years since I have made them at home. We tried this recipe: https://foolproofliving.com/boiled-chestnuts/ (Dec. 2022)
Swiss chard and chickpea minestrone soup
We had a craving for a plant-forward soup with Swiss chard, and we tried this recipe: https://cooking.nytimes.com/recipes/1013539-swiss-chard-and-chickpea-minestrone?smid=ck-recipe-iOS-share The parmesan rind is essential. For the 1/2 cup of soup pasta, we used ditalini. Our minor modifications: first, we did not de-stem the chard; we love its crunchy texture and tartness. Instead, we used slightly more than… Continue reading Swiss chard and chickpea minestrone soup
Roasted cauliflower and farro salad
We wanted to make a hearty vegetarian dish for a potluck, so we tried this recipe from Cookie & Kate: https://cookieandkate.com/roasted-cauliflower-and-farro-salad-with-feta-and-avocado/ Our modifications: first, we omitted the feta. Second, instead of uncooked greens, we added about 2 cups of blanched kale (torn into bite-sized pieces prior to blanching, then rinsed in cold water and squeezed…… Continue reading Roasted cauliflower and farro salad
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)
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
