Tag: vegetarian

Cuban black beans (frijoles negros), vegetarian and Instant Pot style

We have been craving Cuban black beans for a few weeks. We initially planned to follow a traditional recipe (overnight soak, then hours on the stovetop) from a 1973 NYT recipe (see Note 1 below). But then we stumbled upon this Instant Pot recipe for vegetarian frijoles negro on Instagram (we recommend watching the video…… Continue reading Cuban black beans (frijoles negros), vegetarian and Instant Pot style

Banana bread with chocolate chips and nuts

We have a lot of frozen bananas and decided to try this NYT recipe: https://cooking.nytimes.com/recipes/1020899-chocolate-chip-banana-bread?unlocked_article_code=1.tlA._8nF.4xy-IUtCydSN&smid=ck-recipe-iOS-share Our modifications: first, instead of plain Greek yogurt, we used 1/3 cup Siggi’s nonfat vanilla Icelandic yogurt. Second, because our bananas were on the larger side, we had extra batter for a mini-loaf (pictured above) in addition to a 9×5”…… Continue reading Banana bread with chocolate chips and nuts

Lemon-garlic sour cream dip

I had a craving for French onion dip, but wanted to try a version using fresh ingredients. We tried this recipe, which combines full-fat sour cream with fresh lemon juice and zest, salt, and 1 clove microplaned garlic: https://www.allrecipes.com/3-ingredient-sour-cream-dip-11989936. Despite not having dried onion, it does evoke French onion dip and is very tasty. (June…… Continue reading Lemon-garlic sour cream dip

Simple frozen fruit smoothies

Years ago, my husband loved ordering fruit smoothies from Whole Foods’ kiosks. Those smoothie bars are long gone, but we had a craving this weekend. Taking inspiration from recipes such as this one (https://www.thekitchn.com/pineapple-smoothie-recipe-23761690), we experimented with two flavors: Pineapple smoothie: 1/4 cup Greek vanilla yogurt (we used Siggi’s Icelandic-style), 1.5 Tbsp honey, 1.5 cups…… Continue reading Simple frozen fruit smoothies

Roasted vegetable pasta with Italian flavors

We tried this Feasting at Home recipe, and it was delicious and satisfying: https://www.feastingathome.com/roasted-vegetable-pasta/ For the vegetables, we used 1 large zucchini (1/2” half-moons), 1 large bell pepper, 10 oz grape tomatoes, 8 oz cremini mushrooms (stemmed trimmed and cut into quarters, and for large mushrooms into 1/6), and 1 medium red onion (first halved…… Continue reading Roasted vegetable pasta with Italian flavors

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