We tried another version of maghmour, this time a family recipe from Hadia’s Lebanese cuisine: http://www.hadiaslebanesecuisine.com/content/my-moms-lebanese-moussaka-maghmour-velvety-vegetarian-eggplant-stew-chickpeas-garlic-onions Our US measurements: 2 large eggplant (which we cut into 8 vertical pieces) and about 9 medium vine-ripe tomatoes. Our modifications: first, as a shortcut, we used a handheld blender to finely chop the onions and then the peeled… Continue reading Lebanese eggplant, chick pea, and tomato stew (maghmour)
Tag: soups and stews
Italian wedding soup
We tried this recipe: http://www.goodinthesimple.com/favorite-soup-italian-wedding-soup-recipe-cant-beat/ Our modifications: first, because the meatball mixture was too liquidy, we supplemented it with about 4 oz minced beef and about 2 Tbsp plain breadcrumbs. Second, we used shredded (not ground) Parmesan in the mixture and did not add any additional Parmesan directly to the soup. Third, we increased the… Continue reading Italian wedding soup
Ground beef stew with root vegetables
We tried this Pioneer Woman recipe: http://www.foodnetwork.com/recipes/ree-drummond/beef-stew-with-root-vegetables-recipe.html We used minced beef and bison in lieu of beef stew meat, which cut out about 2 hours of cooking time. We also drained out the oil after cooking the meat, and once we removed the meat, we added about 1 tsp grapeseed oil to saute the onion… Continue reading Ground beef stew with root vegetables
Cuban picadillo
We tried this version: http://www.panningtheglobe.com/2016/09/11/cuban-picadillo-ground-beef-stew/. Our modifications: (1) In lieu of smoked paprika, we used half paprika and smoked chipotle pepper; (2) we used golden raisins instead of black raisins; and (3) we used canned diced tomatoes instead of canned whole plum tomatoes, crushed by hand. We also added a dash of sugar at the… Continue reading Cuban picadillo
Curried lentil and amaranth soup with spinach
Heat a large Dutch oven, add 2 Tbsp olive oil, and then sauté 1 chopped medium onion and five minced garlic cloves until tender (about 3-4 mins). Add the following spices: 2 tsp cumin seeds, ¾ tsp each turmeric and ground coriander, ½ tsp ground black pepper, and ½ tsp ground ginger (here, microplaned fresh… Continue reading Curried lentil and amaranth soup with spinach
Middle eastern-style chicken and chick pea stew. We tried this recipe: http://www.eatingwell.com/recipe/252878/middle-eastern-chicken-chickpea-stew/ We used 4 boneless chicken breasts (equivalent to two packages of Purdue packets, which we got at BJ’s Wholesale Club). After finding the stew too acidic, we added dash of sugar and about ½ tsp chicken beef bouillon (Better Than Bouillon) directly into… Continue reading
Indian-style curried minced turkey with potatoes
We tried this recipe: http://www.simplyrecipes.com/recipes/curried_ground_turkey_with_potatoes/ Our modifications: first, instead of 1 Tbsp garam masala (which imparts a strong cinnamon flavor), we used 1 tsp garam masala and 2 tsp McCormick’s curry powder; second, we used 1 medium-sized Vietnamese red chili pepper; third, we used ½ cup chicken broth in lieu of water; fourth, after cooking… Continue reading Indian-style curried minced turkey with potatoes
Turkey lentil chili
We followed this recipe: https://food52.com/recipes/29879-turkey-lentil-chili but we increased the amount of chicken broth to 6 ½ cups. We were lucky enough to have dried epazote, a Mexican herb, from our friend Enrique. (Oct. 2016)
Ethiopian berbere chicken stew with hard-boiled eggs (doro wat)
We tried this recipe:http://www.daringgourmet.com/2013/08/27/doro-wat-spicy-ethiopian-chicken-stew/ but made a few modifications. First, instead of 7 Tbsp unsalted butter, we used a mix of butter, olive oil, and grapeseed oil (6 Tbsp total, reduced from 7). Second, we used one large red onion and sliced in along the grain. Third, we used 10 skin-on, bone-in drumsticks in lieu… Continue reading Ethiopian berbere chicken stew with hard-boiled eggs (doro wat)
Salvadoran chicken and vegetable soup (sopa de pollo con verduras)
Place a whole chicken (4-5 lb) in a stock pot, then add 2 cups celery (about 3-4 stalks), 1 cup cilantro (about 1 bunch), ½ cup each parsley (about ½ bunch) and spearmint, 1 roughly-cut tomato (about ½ cup), 1 large onion (rough-cut), 2 Tbsp chicken bouillon (here, Better Than Bouillon), and pour in enough… Continue reading Salvadoran chicken and vegetable soup (sopa de pollo con verduras)
Cooking Adventures 