We tried this recipe: https://jibuyabu.wordpress.com/2015/12/22/celery-beancurd-stick-salad/ We found that parboiling the soaked, diagonally sliced tofu sticks for 5 mins was helpful. We found the dish refreshing and light. (May 2018)
Tag: side dishes
Zucchini tian with curried bread crumbs
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014910-zucchini-tian-with-curried-bread-crumbs Our modifications: first, we used plain bread crumbs instead of panko flakes. Second, we found that 2 large zucchini was more than enough for this recipe. Third, we used 3 medium vine-ripened tomatoes (rough cut) instead of 1 pint grape tomatoes. Finally, we used lemon zest instead of orange… Continue reading Zucchini tian with curried bread crumbs
Korean sweet and sour cucumber salad (oi muchim)
We tried this recipe from A Korean Mother’s Cooking Notes by Sun-young Chang. First, clean 3 Persian cucumbers by rubbing with slightly wet coarse salt, then rinse and dry. Trim off ends, then slice on a diagonal to 1/16” thick (we used a mandolin). Stir in 1 tsp salt, 1 Tbsp rice vinegar (we use… Continue reading Korean sweet and sour cucumber salad (oi muchim)
Muhammara (Middle Eastern red pepper and walnut spread)
We followed this NYT recipe: https://cooking.nytimes.com/recipes/1017492-muhammara-red-pepper-and-walnut-spread To roast the red pepper, we followed these tips instead of the ones in the NYT: https://www.daringgourmet.com/how-to-roast-red-peppers/ (Apr. 2018)
Greek-style broccoli salad
Details here: https://cookieandkate.com/2015/greek-broccoli-salad-recipe/ Our modifications: first, we omitted kalamata olives and feta; we used 1 Tbsp capers (rinsed and drained). Second, we reduced the olive oil from ¼ cup (4 Tbsp) to 3 Tbsp. Finally, we used the juice of 1 lime before the 2 Tbsp lemon juice. (Mar. 2018)
Oven-roasted breakfast potatoes
We followed this recipe: https://www.tasteslovely.com/perfect-roasted-potatoes/ We used three small-medium Idaho potatoes, and we scrubbed the skin. Our modification: we added a dash (about ½ tsp) each cumin powder and paprika to the cubed potatoes before roasting them. The tips on preheating the baking sheet and using parchment paper were key. (Mar. 2018)
Roasted parsnips and baby fingerling potatoes
We tried this recipe: https://www.epicurious.com/recipes/food/views/roasted-baby-potatoes-with-thyme-and-rosemary-237107 We cut skin-on baby fingerings in vertical halves and peeled and cut two parsnips to make them similar in size and shape to the halved fingerlings. We toss them in olive oil, a little salt and pepper, and a few sprinkles (about ½ tsp) dried Greek oregano. We placed the… Continue reading Roasted parsnips and baby fingerling potatoes
Lebanese fattoush salad
We followed this recipe: http://www.geniuskitchen.com/recipe/lebanese-fattoush-salad-with-grilled-chicken-422438 Our modifications: first, we omitted the radish and onion from the salad. Second, we served the salad with cutlets of chicken shawarma (recipe here: http://piglettedc.tumblr.com/post/171465741451/chicken-shawarma-we-followed-this-marinade)rather than using the chicken recipe. (Mar. 2018)
Middle Eastern green salad with herbs and radishes (marul salatasi)
We roughly followed a recipe in Faye Levy’s cookbook, Feast from the Mideast. First, we tossed together: 4 romaine lettuce leaves (cut into bite-sized cut into 2 inch pieces), 6 red radishes (cut into ¼ inch half moons), and 2 Tbsp each chopped Italian parsley and spearmint. Second, we whisked together the juice of 1… Continue reading Middle Eastern green salad with herbs and radishes (marul salatasi)
Cheddar cauliflower casserole
We tried this recipe: http://www.foodandwine.com/recipes/cauliflower-casserole-with-cheddar Our modifications: first, instead of parboiling the cauliflower florets, we tossed them with a little olive oil and oven-roasted in a baking sheet at 400 for 30 mins (tossing midway). Second, for the sauce, we replaced half (4 oz = ½ dry cup) of sour cream with ½ dry cup… Continue reading Cheddar cauliflower casserole
Cooking Adventures 