Preheat oven to 425 and line a baking sheet with foil. Wash and dry off (with a paper towel) 1 lb baby Yukon potatoes, leaving the skin on. Toss lightly with about 1 Tbsp olive oil, and lightly season with salt and black pepper. Place the seasoned potatoes on the foil-lined baking sheet, spreading out… Continue reading Oven-roasted baby Yukon potatoes
Tag: quick meals
Cheesy white bean tomato casserole
We tried this recipe: https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake?smid=ck-recipe-iOS-share Our modifications: first, we sauteed 4 garlic cloves and 2 small diced shallots in a 10-inch cast iron pan. Second, we increased the tomato paste (from 3 oz to 4-5 oz) and added 1 small fresh hothouse tomato (diced). Third, instead of water we added ½ cup chicken broth (but… Continue reading Cheesy white bean tomato casserole
Pasta and rice frittata with Italian flavors
We tried this recipe to use up our leftover cooked penne: https://www.thekitchn.com/pasta-frittata-267636 We used Rao’s marinara sauce. Because we had only 2 cups pasta, we supplemented with 1.5 cups cooked jasmine rice. We also had 2 Tbsp cherry tomatoes, so we added 1 medium hothouse tomato, diced. For the cheese, we used ½ cup shredded… Continue reading Pasta and rice frittata with Italian flavors
Balsamic roasted Brussels sprouts with bacon
We tried this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe-1996813 Our modifications: first, we used 2 slices precooked bacon instead of pancetta. Second, we washed, trimmed, and halved the Brussels sprouts. We carefully dried the brussel sprout halves with paper towels (to maximize browning and minimize steaming) before tossing the bacon and sprout halves with ¼ cup olive… Continue reading Balsamic roasted Brussels sprouts with bacon
Palestinian chick pea and spinach stew (sabenekh bil hummus)
Details here: https://www.saveur.com/palestinian-spinach-and-chickpea-stew-recipe/ We added chicken broth, but this is vegetarian if you use vegetable stock. We used 16 oz frozen chopped spinach and juice from 2 lemons. (Aug. 2019)
Scamorza alla pizzaiola
We tried this recipe: https://food52.com/recipes/75578-scamorza-alla-pizzaiola Our modifications: first, instead of tomato puree, we used meat sauce from a local Italian establishment. Second, we used smoked scamorza. We served this on toasted baguette halves. (Aug. 2019)
Afghan potatoes in tomato sauce with garlic yogurt (kachaloo bourani)
Saute 2 cloves minced garlic in 4 Tbsp vegetable oil. When fragrant, add peeled, sliced potato rounds (½ inch thick from 4 Yukon or 2 Idaho potatoes) and sauté. Add 2 Tbsp tomato purée, ½ tsp turmeric, 1 sliced and seeded jalapeno, a dash of salt and black pepper, and ¾ cup water (see Note… Continue reading Afghan potatoes in tomato sauce with garlic yogurt (kachaloo bourani)
Simple cucumber salad
Details here: https://www.foodandwine.com/recipes/cucumber-salad We used one small shallot (thinly sliced crosswise) in lieu of the onion. (June 2019)
Filipino meatball noodle soup (almondigas)
Recipe from Quintessential Filipino Cooking by Liza Agbanlog, although we modified by cooking the noodles separately. First, using a medium bowl, mix 1 lb minced pork with 1 large egg, then fold in 3 Tbsp flour and 1.5 finely chopped scallions (whites and half the green of 2 scallions). Form into 1-inch meatballs and place… Continue reading Filipino meatball noodle soup (almondigas)
Caramelized turnips tossed with capers, lemon, and parsley
We tried this recipe, which has piccata-like flavors: https://cooking.nytimes.com/recipes/1013926-caramelized-turnips-with-capers-lemon-and-parsley We sauteed the turnips in a large wok instead of a cast-iron pan. (May 2019)
