Tag: vegetarian

Roasted carrots with hot sauce and honey

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We found inspiration from a Hello Fresh meal. First, preheat oven to 425. Second, peel 4 large carrots and cut into 3 chunks, and then ½" sticks. Dry with paper towels, then toss with 1-2 tsp corn oil. Second, line a rimmed baking sheet with foil, then spread the carrot sticks in a single layer.… Continue reading Roasted carrots with hot sauce and honey

Almond butter and maple crisped rice treat

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We tried this recipe: https://beamingbaker.com/3-ingredient-healthy-vegan-rice-crispy-treats-gluten-free-dairy-free-v/ This was very easy to make. We microwaved the almond butter-maple syrup mixture in 30-second intervals (about 6 rounds). We froze the bars in a parchment-lined baking dish for 30 mins. While not quite a substitute for my beloved Rice Krispie treats, this was very tasty, pleasantly nutty, and not… Continue reading Almond butter and maple crisped rice treat

Strawberry-plum jam

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We are on vacation and wanted to make the most of summer fruit: https://foodinjars.com/recipe/small-batch-strawberry-plum-jam/ Minor modifications: (1) we used 1 cup natural cane sugar (reduced from 1.5 cups sugar); and (2) added lemon zest along with the juice of 1 lemon. We don’t have canning equipment, so this is a refrigerator jam for us. (Sept.… Continue reading Strawberry-plum jam

Blueberry ginger jam

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We tried this recipe: https://cooking.nytimes.com/recipes/1012926-blueberry-ginger-jam?smid=ck-recipe-iOS-share Our modifications: first, we reduced the sugar from 1 cup to a mounded ½ cup (not quite 2/3 cup) of homemade citrus-infused sugar (recipe here: https://piglettedc.tumblr.com/post/173869712321/citrus-sugar-we-tried-this-recipe). Second, instead of 1 Tbsp port wine, we used ½ Tbsp bourbon mixed with ½ Tbsp pomegranate molasses. Third, we added not only the… Continue reading Blueberry ginger jam

Korean stirfried root vegetables

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I learned this easy, versatile recipe from a friend many years ago. First, peel about 2 ½ lb root vegetables (here, 2 russet potatoes, 1 Korean sweet potato, and 2 carrots) and cut into ½" thick sticks. Set aside in a bowl. Peel and halve 1 medium onion, and slice along the vertical axis (¼"… Continue reading Korean stirfried root vegetables

Simple breakfast quesadilla with pinto beans

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We tried this recipe: https://cookieandkate.com/simple-breakfast-quesadillas-recipe/ Based on our pantry, we omitted cilantro and pickled jalapeños. We added 1 Tbsp chopped scallions into the egg and pinto bean mixture before scrambling them. For the quesadilla, we used shredded Mexican cheese and added a layer of fresh Spinach leaves. (July 2021)

Quick tomato jam with Italian flavors

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We tried the jam from this recipe: https://www.howsweeteats.com/2016/08/avocado-bacon-and-egg-toast-with-quick-tomato-jam/ Our modifications: first, we used 1.5 cups diced fresh hothouse tomatoes (5 medium). Second, we increased the apple cider vinegar from 1 tsp to 1 Tbsp. The next time, we may add some crushed red pepper. We served this with roasted cauliflower (lightly seasoned with Greek oregano,… Continue reading Quick tomato jam with Italian flavors

Banana oat pancakes

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We made this recipe, but halved it: https://www.ambitiouskitchen.com/banana-oatmeal-pancakes/ Our modifications: First, we disagreed with the general instructions to combine all ingredients in the blender. Instead, we blended the dry ingredients first in our handheld mixer, then set them into a bowl. Using a separate mixing bowl, we mashed the banana, egg, milk, and vanilla extract… Continue reading Banana oat pancakes