Tag: vegetarian

Moroccan eggplant and chick pea tagine

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We tried this recipe from a UK website: https://skinnyspatula.com/moroccan-aubergine-chickpea-tagine/ We made some modifications: first, instead of frying the eggplant, we oven-roasted it at 425 F for 18 mins after cutting into 1 inch chunks, lightly salting, and tossing in 1 Tbsp canola oil (olive oil tends to smoke in our oven). Then we reduced the… Continue reading Moroccan eggplant and chick pea tagine

Pumpkin spice coffee

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We loosely followed this recipe to use up leftover pumpkin puree: https://www.eatingwell.com/recipe/281009/whipped-pumpkin-spice-coffee/ Our modifications: first, we are on travel with a limited pantry, so we made 8 oz coffee from a Keurig pod. Second, for the milk mixture, we halved the recipe and added a pinch each ground cinnamon, nutmeg, clove, and allsice to the… Continue reading Pumpkin spice coffee

Lemon-barley stuffing

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We tried this recipe, but made it as dressing (a side dish): https://cooking.nytimes.com/recipes/1014035-lemon-barley-stuffing?smid=ck-recipe-iOS-share We halved the recipe. We also made a few substitutions: first, we used toasted slivered almonds instead of hazelnuts; second, 2 Tbsp minced leek (white part) in lieu of chives. We prepared the barley and roast shiitake mushroom a day ahead, reheating… Continue reading Lemon-barley stuffing

Cheesy corn omelet

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We tried this recipe from Payel of Cookwithme24x7: https://youtu.be/atqAyJ-dTsM It’s a video in a non-English language, so the directions are based on English subtitles. First, in a mixing bowl, using a fork lightly whisk 3 large eggs and a dash each of salt and black pepper. Add ½ cup low-fat milk, then 1 small minced… Continue reading Cheesy corn omelet

Middle eastern-style couscous with pinto beans, cauliflower, and bell pepper

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We tried this NYT recipe: https://cooking.nytimes.com/recipes/12757-couscous-with-tomatoes-cauliflower-red-peppers-and-olives?smid=ck-recipe-iOS-share Running low on time, we used 14 oz diced tomatoes with juice and used a combo of hot chicken broth (4 cups) and hot water (4 cups). We soaked 2 cups dried pinto beans overnight, then drained them. During step 1, after adding the drained beans, bouquet garni, and… Continue reading Middle eastern-style couscous with pinto beans, cauliflower, and bell pepper

Trinidadian chick pea curry

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After reading about Trini doubles, I felt inspired to make Chef Kwame Onwuachi’s recipe (we made only the chick pea curry): https://www.foodandwine.com/recipes/chickpea-doubles-tamarind-and-scotch-bonnet-pepper-sauce Our modifications: first, we heated 2 cups unsalted chicken stock and then dissolved 1.5 tsp Better Than Bouillon chicken flavor (instead of later crumbling a chicken bouillon cube). Second, in lieu of mild… Continue reading Trinidadian chick pea curry

Italian-style farro and cauliflower casserole

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We tried this recipe: https://cooking.nytimes.com/recipes/1022682-farro-and-cauliflower-parmesan?smid=ck-recipe-iOS-share Our modifications: first, we increased the cauliflower to a full head, which we cut into medium florets, dried with paper towels, tossed with 2 tsp canola oil, salt, and black pepper, then oven-roasted at 425 for 25 mins. Then we added the roasted cauliflower to the casserole mixture. Second, we… Continue reading Italian-style farro and cauliflower casserole

Minimalist Korean mixed rice (bibambap)

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We tossed together the simple meal based on our pantry, including still-warm cooked rice. First, heat a large frying pan, add 1-2 tsp vegetable oil, and cook some eggs sunny side up (we made two eggs per serving), letting the albumin crisp up but yolks stay relatively runny. Second, in a separate pan, heat 1-2… Continue reading Minimalist Korean mixed rice (bibambap)