We made this recipe: https://cooking.nytimes.com/recipes/1013051-stewed-cauliflower-with-red-onions-and-tomatoes?smid=ck-recipe-iOS-share For variety, we reduced the cauliflower (from one whole medium to 3/4) and added 1/2 red bell pepper and 1.5 cups canned chickpeas. Towards the end, we added 1 Tbsp pomegranate quince white balsamic vinegar in addition to 1 Tbsp sherry vinegar. (July 2022)
Tag: vegetarian
Black bean and sweet potato tacos
We combined two favorite recipes into a healthy and satisfying meal: first, we were inspired by a NYT recipe for sheet-pan chicken with sweet potatoes (https://cooking.nytimes.com/recipes/1019161-sheet-pan-chicken-with-sweet-potatoes-and-peppers?smid=ck-recipe-iOS-share): Preheat oven to 450. Prepare 1 sweet potato, peeled and cut into bite-sized pieces (approx. 3/4" x 1/2"), 1 bell pepper (we used 1/2 yellow, 1/2 red); cut into… Continue reading Black bean and sweet potato tacos
Beans Marbella
We love the flavors of Chicken Marbella, and we were excited about this vegetarian version: https://cooking.nytimes.com/recipes/1023274-beans-marbella?smid=ck-recipe-iOS-share We generally followed the recipe, and we agree with the recommendation to bring to a rolling boil, cover, and then reduce to a 2-3 on our stovetop dial (the beans may float to the top) to prevent them from… Continue reading Beans Marbella
How to blanch kabocha squash
This is not a recipe, but a method for blanching winter squash including kabocha. We followed this for 1/2 kabocha. Because kabocha is more delicate than other winter squash, we blanched for 2 mins (not 3 mins). We plan to use this blanched squash for a sabzi or Japanese curry recipe next week. (June 2022).
Japanese savory simmered kabocha
We had 1/4 kabocha squash, so we halved the ingredients in this simple but tasty recipe: https://onolicioushawaii.com/simmered-kabocha/ We used chicken broth, but if you use vegetable or kombu stock, it can easily be vegetarian. (June 2022)
Strawberry-lemon sour cream loaf
Details here: https://cooking.nytimes.com/recipes/1022439-strawberry-lemon-loaf-cake?smid=ck-recipe-iOS-share This was delicious. (May 2022)
Potato salad with mustard dressing
This recipe called for fingerling potatoes, but based on our pantry, we used baby yukons. Details here: https://www.cookinglight.com/recipes/fingerling-potato-salad-mustard-vinaigrette In the end, we added 1 tsp Spanish sherry vinegar and a little more salt for brightness. (May 2022).
Whole orange snack cake
When I was a kid, my family loved an orange chiffon cake from our local bakery, Danish Bakers. Craving that childhood memory, we tried this NYT recipe for a whole orange snack cake: https://cooking.nytimes.com/recipes/1022002-whole-orange-snack-cake?smid=ck-recipe-iOS-share We used a regular-sized naval orange. For the icing, we used the zest from the entire naval orange and about 2.5… Continue reading Whole orange snack cake
Vegetarian chipotle chili
We sought a plant-forward chili that used chipotle in adobo. Details here: https://healthynibblesandbits.com/chipotle-vegetarian-three-bean-chili/ Based on our pantry, we used white kidney beans instead of red. We prefer thicker chilis, so we used 2 1/4 cups chicken broth (instead of 3 cups). This easily could be vegetarian with vegetable broth. At the end of cooking, we… Continue reading Vegetarian chipotle chili
Low-fat parmesan sauce
We searched for a low-fat alternative to parmesan sauce: https://www.modernhoney.com/skinny-fettuccine-alfredo/ We used this as the parmesan sauce topping for baked pasta with store-bought marinara sauce. (May 2022)
