Tag: vegetarian

Cinnamon toast

We were intrigued by this NYT recipe for cinnamon toast: https://cooking.nytimes.com/recipes/1022153-cinnamon-toast?unlocked_article_code=1.fVA.0Kl3.SI-lOK3lWUOb&smid=ck-recipe-iOS-share We halved the recipe, using 1.5 Tbsp white sugar, 1/2 tsp standard cinnamon, 1/2 tsp Vietnamese cinnamon, and a pinch of salt. We used about 3 Tbsp unsalted butter total. Our one modification was to sprinkle the second side with the cinnamon-sugar and then…… Continue reading Cinnamon toast

Filipino eggplant adobo

We had two small-medium Italian eggplant and decided to try this recipe: https://cooking.nytimes.com/recipes/1024399-eggplant-adobo?unlocked_article_code=1.e1A.fuJV.bjIhOJxXD2IR&smid=ck-recipe-iOS-share Our modifications: first, instead of frying the diced eggplant, we preheated the oven to 450. We cut the eggplant into 1×2” pieces, tossed in 2 Tbsp canola oil, lightly salted, and spread out along three foil-lined rimmed baking pans. We oven-roasted for…… Continue reading Filipino eggplant adobo

Oven-baked sweet plantains with coconut oil

Ten years ago, we first made this recipe with canola oil. But we recently revisited the recipe, using coconut oil instead: http://www.natashalh.com/oven-baked-sweet-plantains-healthier-platanos-maduros/ We also experimented with the convection setting in our oven. First, preheat the oven to 400 (at the Convection Multi Rack setting). This made a huge difference for us, compared to the traditional…… Continue reading Oven-baked sweet plantains with coconut oil

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)