Roast beef and beet salad. We had some leftover steak from Ray’s the Steaks, and we decided to make a salad inspired by our friend Laura’s Waitrose recipe. Line a large serving plate with mixed baby greens, then layer 8 oz pickled beets (cut into quarters), thinly sliced roast beef (here, we used our leftover… Continue reading Roast beef and beet salad with horseradish dressing
Tag: quick meals
Oven-roasted corn on the cob
This is such a simple recipe, but I had to share it with my corn-loving friends who don’t feel like boiling or steaming their corn. Preheat oven to 350, then place corn (husks and silk threads fully intact) directly on the oven rack (I used the middle rack to avoid risk of fire in my… Continue reading Oven-roasted corn on the cob
Pan-seared king oyster mushrooms
I came across this recipe at a Korean supermarket, where they were doing a cooking demonstration. Heat oil (sesame oil is recommended) in a sauté pan, then add king oyster mushroom (cut into slices). Season with salt and black pepper, and then let brown on each side. (May 2013)
Mixed baby green salad with candied walnuts and dried berries
I debated whether to post this, since it’s just a matter of throwing a few ingredientstogether, but it is quite tasty. Toss mixed baby greens with dried berries (blueberries and cherries), toasted pecans, and homemade candied walnuts (see separate post for candied walnuts earlier thismonth). Drizzle with balsamic vinegar and olive oil. (June 2013)
Italian chick pea and swiss chard soup
Using a stockpot, saute 2 oz thick-cut bacon (cut into matchsticks) in a little olive oil until browned, then remove and set aside. Add 1 chopped onion, 4 cloves minced garlic, 5 sprigs thyme (leaves only), 2-3 minced sage leaves, and ¼ tsp crushed red pepper and sauté for a few minutes. Add 1 bunch… Continue reading Italian chick pea and swiss chard soup
Barley pilaf with artichoke hearts and chick peas
We first tried this recipe in 2007 when our friend Sandhya served it at a party. The recipe is here: https://www.food.com/recipe/barley-pilaf-with-chickpeas-and-artichoke-hearts-301799 Our modifications: first, we halve the amount of marinated artichoke hearts (to a 6 oz jar), drain, and slice them vertically in half. Second, for the pesto, we prefer Safeway private label brand or… Continue reading Barley pilaf with artichoke hearts and chick peas
Venezuelan black beans
This is a recipe I learned from Cristian’s cooking class in Tampa in October 2010. Mix the following in a bowl: 3 diced Roma tomatoes (I forgot fresh tomatoes, so I used 4 oz of drained, canned diced tomatoes), diced ½ onion, chopped ¼ bunch curly parsley, 3 minced cloves garlic, and 2 tsp cumin.… Continue reading Venezuelan black beans
Chicken saltimbocca
Cut 2 boneless, skinless chicken breasts in half lengthwise to make 4 cutlets. Sprinkle lightly with salt, then place 3 fresh sage leaves on the top of each cutlet. Separately, line up 4 thin slices (2 oz total) of pancetta (or prosciutto de Parma) and slice in half, lengthwise. Wrap each chicken breast with 2 pancetta strips each, securing… Continue reading Chicken saltimbocca
Madder Jaffrey’s Indian chickpea curry (chana masala)
Heat 3 Tbsp canola oil in a Dutch oven, then add in the following order at separate intervals: 3/4 tsp cumin seeds; 1 finely diced onion until browned; 1 tsp freshly grated ginger; ¾ tsp coriander seeds, ¼ tsp cayenne and turmeric; and then 1 ½ tomatoes, grated (skin removed). Add 1 cup water and… Continue reading Madder Jaffrey’s Indian chickpea curry (chana masala)
Juju’s Indian chicken and potato curry
This recipe is courtesy of my friend Juju. Marinate 2 boneless, skinless chicken breasts (cut into large bite-sized pieces) in 2-3 Tbsp Patak’s biryani paste, 1 cup plain yogurt (here, I used nonfat greek), and ½ tsp salt for at least 2 hours. Heat 1-2 Tbsp of neutral oil in a large pot, then add ¾ cup fried… Continue reading Juju’s Indian chicken and potato curry
