This is a savory use of plum. We followed the recipe, “plum avocado summer salad,” from Food52.com. First, peel and cube 5 medium-sized black plums (we often use a mix of black and red plums). Peel and cube 2 medium-sized avocados. Gently place the plum and avocado pieces in a large mixing bowl. Drizzle with… Continue reading Plum avocado summer salad
Tag: quick meals
Chinese yu choy stirfried with garlic-infused oil
This can be vegetarian if you use mushroom or other vegetable broth in lieu of chicken broth. We use one bunch of greens, 1 Tbsp oil, 4-5 garlic cloves, and ¼ cup chicken broth. Recipe (without measurements) here: http://steamykitchen.com/43-chinese-greens-spinach-yu-choy-stir-fry-recipe.html (May 2016) Note: You can substitute with one stalk western broccoli. We recommend peeling the stalk… Continue reading Chinese yu choy stirfried with garlic-infused oil
Armenian tomato and bulgur soup
This is a great recipe if you’re feeling under the weather. Using a medium Dutch oven, bring 6 cups low-sodium chicken broth to a boil. Separately, using a small pan, heat 1 Tbsp olive oil (the recipe calls for 2 Tbsp) on medium heat then sauté 1 small chopped onion. When onion is halfway cooked,… Continue reading Armenian tomato and bulgur soup
Huevos in a hole
We tried this recipe from the Pioneer Woman, except that we used leftover flour (instead of corn) tortillas: http://thepioneerwoman.com/cooking/huevo-in-the-hole/. Very tasty, but be warned that the tortillas can burn easily in butter, so keep your burner on medium (or lower) heat. (Apr. 2016)
Korean-style anchovy-infused zucchini
Using a mandolin, thinly slice one large zucchini on a diagonal, then set aside. Separately, heat 2 tsp neutral vegetable oil in a large wok, then add 1 clove garlic (microplaned) and 1 tsp anchovy paste. Sauté until fragrant, then add 1 Tbsp mirin and the zucchini ribbons. Mix well, and sauté until zucchini is… Continue reading Korean-style anchovy-infused zucchini
Indian stewed split red lentils with zucchini
Based on Shubhra Ramineni’s Healthy Indian Vegetarian Cooking, available at Amazon: https://www.amazon.com/dp/0804843112/ref=cm_sw_r_sms_awd_1ggbxbK87A26M. We added two small zucchini (cut into ½ inch thick wedges) but otherwise did not modify the recipe. (Apr. 2016)
Italian spiral pasta with anchovies and kale
This is a delicious, well-balanced dish that takes less than 45 mins to make. We used whole-wheat gobbetti (a type of spiral pasta). We also used anchovy paste in lieu of anchovy fillets (½ tsp paste = 1 filet). We use about ½ bunch of kale for this dish. Recipe here: http://cooking.nytimes.com/recipes/1015085-pasta-with-anchovies-garlic-chiles-and-kale (Mar. 2016)Note: To… Continue reading Italian spiral pasta with anchovies and kale
Vietnamese kohlrabi stir-fried with garlic and egg (su hao xao toi)
I tried this simple, delicious recipe from Andrea Nguyen: http://www.vietworldkitchen.com/blog/2010/07/kohlrabi-stirfried-with-garlic-and-egg-recipe-su-hao-xao-toi.html. I also followed her suggestion of adding 2 tsp dried shrimp to the onion-garlic mixture. (Mar. 2016) Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Cumin-infused basmati rice with peas (rice cooker version)
We adapted a stove-top recipe from Shubhra Ramenini to the rice cooker. First, measure out 2 cups (rice cooker measuring cups) dry basmati rice, place in rice cooker inner pot, and rinse several times in water. Drain as much water as possible, then add 2 tsp cumin seeds (we sometimes reduce to 1 tsp), 2… Continue reading Cumin-infused basmati rice with peas (rice cooker version)
Pan-seared spam and scrambled eggs over rice
We had two slices of spam leftover from making spam musubi, so we tried this quick and easy recipe: http://eatingrichly.com/spam-eggs-and-rice/. Because spam already is salty, we reduced the amount of soy and fish sauce in the marinade to 1 Tsp and 1 tsp, respectively. We did not add salt or pepper to the egg mixture.… Continue reading Pan-seared spam and scrambled eggs over rice
Cooking Adventures 