I learned this recipe from my friend Abby many years ago in London. Over time, I determined that cutting the cucumber and carrot into ½ inch dice, mimicking the size of the chickpeas, works best for flavor. Drain three 14.5 oz canned chickpeas (for a total of 43.5 oz) and place in a large mixing… Continue reading Chickpea, cucumber, and carrot salad
Tag: quick meals
Chinese-style savory french toast
We tried this Chinese recipe for savory breakfast: http://iamafoodblog.com/crispy-salt-and-pepper-french-toast-recipe/ It’s a good use of leftover sliced bread. Based on our pantry, we omitted the cilantro. We also found that for four pieces of toast, we used 3 eggs and 3 Tbsp milk, and we adjusted the other seasonings accordingly. We cooked the egg-dipped bread in… Continue reading Chinese-style savory french toast
Crispy roasted shiitake mushrooms
We tried this Martha Stewart recipe, and it is delicious: https://www.google.com/amp/s/www.marthastewart.com/1050268/crispy-roasted-shiitake-mushrooms%3famp We found, however, that 25 mins at 400 degrees was the total cooking time; we removed the baking sheet from the oven at that time. Both sides of the shiitakes had browned without being turned over. (Nov. 2017)Note: To clean the mushrooms, we gently… Continue reading Crispy roasted shiitake mushrooms
Oven-broiled sausages
This is not a recipe per se, but a post memorializing a technique for grilling sausages, hot dogs, etc. in your oven. We have a gas stove. First, preheat oven broiler to high setting. Place the top oven rack one level down, so that the rack will be about 8 inches below the open flame.… Continue reading Oven-broiled sausages
Roasted butternut squash soup with curry condiments
We followed this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe-1972725 Our modifications: first, we used 5 shallots instead of 2 onions. Second, rather than heat the broth in the pot, we first added the roasted vegetables to the pot and poured in 4 cups room temperature broth; we found 4 cups to be the right amount for soup… Continue reading Roasted butternut squash soup with curry condiments
Middle Eastern style lentil soup with lemon
After a night of heavy meals, we opted for a light brunch. Recipe here: https://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon We used 1 lemon and ½ lime for acidity and balance, and we garnished with fried onions (from an Indian grocery store) instead of fresh cilantro. This recipe can be vegetarian if you use vegetable broth instead of chicken broth.… Continue reading Middle Eastern style lentil soup with lemon
Israeli salad
We tried this recipe: http://www.seriouseats.com/recipes/2012/09/israeli-salad-recipe.html Our minor modifications: first, we used hothouse tomatoes instead of Roma (based on personal preference), but we did seed them as directed. Second, we omitted the red onion (we are not fans of raw onion). Finally, we used the juice of 2 lemons (rather than just 2 Tbsp). We served… Continue reading Israeli salad
Oven-roasted red radishes
We tried this simple and delicious recipe: http://www.thekitchn.com/roasted-radishes-are-the-vegetable-thats-missing-from-your-life-215614 It is written as a narrative, so I summarized it into steps: First, preheat oven to 450. Second, wash and trim one bunch red radishes, then cut in half vertically. Third, toss with 1 Tbsp olive oil and some salt and pepper. Fourth, place, cut side down,… Continue reading Oven-roasted red radishes
Simple panzanella
We tried this recipe based on our pantry: https://www.seriouseats.com/recipes/2015/09/classic-panzanella-salad-recipe.html Our modifications: we used 2/3 lb sliced Whole Foods pain de campagne (country bread), which we cut into bite-sized pieces. After lightly coating them with olive oil, we sprinkled about 1 tsp dried Greek oregano before toasting in the oven (at 400 for 7-10 mins, turning… Continue reading Simple panzanella
Halmoni’s bulgogi
We made my beloved grandmother’s recipe for Korean thinly sliced beef. Prepare the following marinade: ½ cup soy sauce, ¼ cup water, 1/3 cup plus 1 Tbsp sugar, 4 minced garlic cloves, 1 small, thinly sliced onion (we used 1 large shallot cut into ¼" crosswise slices), 1 chopped scallion (which we omitted), 2 Tbsp… Continue reading Halmoni’s bulgogi
Cooking Adventures 