Tag: vegetarian

Lasagna roll-ups with cottage cheese and spinach

We are big fans of SkinnyTaste, and we enjoyed this recipe: https://www.skinnytaste.com/lasagna-roll-ups-with-cottage-cheese/. The cottage cheese worked really well. Our modifications: first, for the marinara sauce, we combined 15.5 oz Rao’s marinara and 8 oz no-salt tomato sauce to reduce the sodium. (We also prefer saucy casseroles, so 2 cups from the original recipe seemed too…… Continue reading Lasagna roll-ups with cottage cheese and spinach

Mixed vegetable khichdi

We had a craving for a hearty vegetable khichdi that utilized many type of legumes. We tried this recipe: https://ministryofcurry.com/khichdi-instant-pot/ This was a mild, but slightly over seasoned khichdi. Our modifications: first, for the 4 cups of vegetables, we used 3 cups frozen mixed vegetables. We also used about 2 oz of fresh baby spinach,…… Continue reading Mixed vegetable khichdi

Indian stewed whole red lentils (sabut masoor daal)

We purchased whole red lentils specifically to try this recipe by Shubhra Ramineni from her cookbook, Healthy Indian Vegetarian Cooking. We followed the instructions but were unable to keep the whole red lentils intact. Rinse and drain 1/2 cup dried whole red lentils. Place the lentils in a small pot, along with 1 small tomato…… Continue reading Indian stewed whole red lentils (sabut masoor daal)

Egg white frittata with spinach, tomato, and parmesan

I am a big fan of Pret a Manger’s egg white and spinach frittata. We had a handful of spinach, a vine-ripened tomato, and frozen, shredded parmesan, so we tossed together this dish. Thanks to the magic of AI, we followed these proportions: We sauteed 1 shallot in 2 tsp olive oil in a small…… Continue reading Egg white frittata with spinach, tomato, and parmesan

Italian tomato frittata (frittata de pomodoro)

We had cherry tomatoes, fresh basil, and hard cheese on hand, so we tried this recipe: https://memoriediangelina.com/2024/08/08/frittata-al-pomodoro-tomato-frittata/. Our modifications: first, we halved the recipe (1 garlic clove, 4 eggs, 10 cherry tomatoes, and 2 Tbsp fresh basil). We discarded the garlic clove after browning it (we didn’t see a later use for it in the…… Continue reading Italian tomato frittata (frittata de pomodoro)

Italian-style spinach and ricotta manicotti

My husband had a craving for stuffed shells, and we settled on spinach and ricotta manicotti. We tried this recipe: https://www.recipetineats.com/spinach-ricotta-cannelloni/. Our modifications: first, we used 1 lb uncooked manicotti shells, which were the right amount for the spinach ricotta filling. The stuffed shells also fit in a 13 x 9” baking dish. Second, instead…… Continue reading Italian-style spinach and ricotta manicotti

Simple (3-ingredient) mac and cheese

Mac and cheese is one of my husband’s favorite dishes. I always imagined it was too complicated to make at home, but we decided to try this recipe from J. Kenji Lopez-Alt: https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe. It ingeniously calls for 6 oz each uncooked elbow macaroni, evaporated milk, and freshly shredded cheddar cheese. Our modifications: first, we doubled…… Continue reading Simple (3-ingredient) mac and cheese

Peruvian-Chinese fried rice with asparagus and egg whites (arroz chaufa blanco)

We first encountered a dish called chaufa blanco at Pisco y Nazca Peruvian restaurant, and we were blown away. Also called arroz chaufa blanco, it refers to fried rice seasoned without soy sauce. The Pisco y Nazca version featured only asparagus and egg whites, and it was not heavily seasoned except for toasted sesame oil.…… Continue reading Peruvian-Chinese fried rice with asparagus and egg whites (arroz chaufa blanco)