We followed this recipe: https://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2-1941953 Our modifications: we trimmed and halved each sprout and also oven-roasted at 425 for 35 mins in order to cook alongside another dish: http://piglettedc.tumblr.com/post/179433493006/sheet-pan-zaatar-chicken-with-shallots-and. These were slightly charred the first time (Nov. 2018), and we later found that 20 mins were sufficient (Apr. 2019)
Tag: side dishes
Jamaican-style kale
We made this quick and easy side dish: https://www.africanbites.com/callaloo-jamaican-style/ Our modifications: we omitted the bacon. We also used 1 small chopped fresh cayenne pepper instead of fresh habanero. Once we plated it, we squeezed some fresh lime juice overtop for brightness. (Oct. 2018)
Tomato fruit salad
We tried this recipe as a side dish for Rosh Hashanah: https://cooking.nytimes.com/recipes/1016885-tomato-fruit-salad We omitted the pomegranate arils and substituted with 1 ½ tsp pomegranate molasses, along with a drizzle of balsamic vinegar and olive oil, as well as a dash of freshly ground black pepper. (Sept. 2018)
Savory shallot kugel with breadcrumb topping
We tried this low-fat version of sweet kugel, but we modified the flavors to make it savory: http://www.eatingwell.com/recipe/251508/simple-noodle-kugel/ First, preheat oven to 350. Coat a 9x13" glass baking dish with cooking spray. Second, Boil 10 oz wide egg noodles, drain, and cool with cold water, and set aside to drain. Third, heat 2 Tbsp butter… Continue reading Savory shallot kugel with breadcrumb topping
Oven-baked potatoes
We followed this recipe: https://cooking.nytimes.com/recipes/1016869-baked-potatoes We topped with plain Greek yogurt instead of sour cream. (Sept. 2018) Note: The original recipe recommends baking at 450 for 45 mins. We sometimes modify this to 425 for 1 hour (even up to 1.5 hours) to bake concurrently with roast meat such as buttermilk roast turkey breast (roasted… Continue reading Oven-baked potatoes
Roasted broccolini
Preheat oven to 425. Line a rimmed baking sheet with foil, then lightly coat the foil surface with canola oil (I often use an oil spray for even coating. Wash, dry, and trim broccolini (cut vertically as needed for even cooking). Lightly toss the broccolini in 1-2 tsp canola oil, then spread in a single… Continue reading Roasted broccolini
Pan con tomate
For some reason, the text of my 2018 original Tumblr post disappeared. I know that we made this recipe: https://cooking.nytimes.com/recipes/1019423-pan-con-tomate?smid=ck-recipe-iOS-share. It was easy, refreshing, and tasty. I recommend eating quickly before the bread gets soggy. (Aug. 2018, re-posted Aug. 2022)
Stone fruit salad with mint
We tried this recipe: https://cooking.nytimes.com/recipes/12558-minty-fruit-salad We added a dash of black pepper. (July 2018)
Watermelon chaat
We tried this recipe: https://cooking.nytimes.com/recipes/1018775-watermelon-chaat We didn’t have amchoor (green mango powder), so we substituted with ¼ tsp tamarind soup base. (July 2018)
Chipotle chili sauce
We tried this recipe: https://cooking.nytimes.com/recipes/3506-chipotle-chili-sauce To make 2 cups (16 oz) of while peeled tomatoes, we used a 14.5 oz can of no salt whole peeled tomatoes plus 3 small Roma tomatoes (peeled). We also used 3 chiles in adobo sauce. We found the sliced onions intrusive; the next time we will mince them (or… Continue reading Chipotle chili sauce
Cooking Adventures 