This was a tasty and quick meal: https://cooking.nytimes.com/recipes/1020146-white-bean-and-avocado-salad-with-garlic-oil?smid=ck-recipe-iOS-share We used fresh lime juice and garnished with fried shallots (in addition to the garlic oil, including the garlic slices). We served it with sliced pain de campagne. (May 2021)
Tag: vegetarian
Vegetarian chili skillet
We tried this NYT recipe for lunch: https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili?smid=ck-recipe-iOS-share We concur with the recipe author that the pickled onions (and lime pickling liquid) is key. Our modifications: first, we added ½ yellow bell pepper (diced) to the onion. Second, we used 1 tsp chili powder, 1 tsp frozen oregano leaves (about 5 leaves), and ¼ tsp… Continue reading Vegetarian chili skillet
Lighter eggplant parmigiana
We tried this SkinnyTaste recipe: https://www.skinnytaste.com/lighter-eggplant-parmesan-5-pts/ We used 24 oz Rao’s marinara and 8 oz no-salt tomato sauce. (May 2021)
Mashed cauliflower and potatoes
We generally followed this recipe: https://www.skinnytaste.com/creamy-cauliflower-puree/ Our modifications: first, we omitted the garlic and buttermilk. Second, we added one medium russet potato, cut roughly into the same size as large (3x2") florets from one medium cauliflower. We boiled the potato and cauliflower chunks together until fork-tender (about 8 mins). We drained them, and then placed… Continue reading Mashed cauliflower and potatoes
Simple quesadilla
We threw this together based on our pantry: 2 flour tortillas; 2 Tbsp spicy black bean puree (from this recipe: https://href.li/?https://hispanickitchen.com/recipes/spicy-black-bean-nachos/); 2 Tbsp cooked jasmine rice; a handful of fresh baby spinach (about 6 leaves); and about 2 Tbsp shredded Monterey Jack cheese. On a large cutting board, lay down a flour tortilla. Spread the… Continue reading Simple quesadilla
Scrambled egg and black bean burrito
We repurposed the black bean puree from this nachos recipe: https://href.li/?https://hispanickitchen.com/recipes/spicy-black-bean-nachos/ For two servings: first, prepare the black bean puree from the above recipe (you will need about ¼ cup total for this burrito recipe). Second, scramble three large eggs (we added 2 tsp milk to the egg mixture and cooked in 1 tsp butter).… Continue reading Scrambled egg and black bean burrito
Spicy black bean nachos
We made this recipe: https://hispanickitchen.com/recipes/spicy-black-bean-nachos/ Our modifications: first, instead of ½ onion, we used a few small shallots. Second, in lieu of Monterey Jack cheese, we sprinkled about ¼ cup each thick shredded mozzarella and cheddar. Third, we made only one layer of nachos, and we served the remaining black bean puree on the side.… Continue reading Spicy black bean nachos
Kichidi (Indian savory rice and red lentil porridge)
We tried this Padma Lakshmi recipe: https://www.padmalakshmi.com/copy-of-keralan-crab-cakes Because we did not have sambhar curry powder or curry leaves, we followed the spice mixture (black mustard seeds, ground cumin, and dried hot chilis) adapted by the Washington Post: https://www.washingtonpost.com/recipes/kitchari/17359/. Our modifications: first, along the lines of Padma’s original recipe, we sauteed the spice mixture until the… Continue reading Kichidi (Indian savory rice and red lentil porridge)
Dry-charred skillet asparagus
Details here: https://www.seriouseats.com/2020/08/how-to-dry-char-asparagus.html (Mar. 2021)
Blistered string beans
We tossed this together as an alternative to oven-roasting, with a nod to the Chinese dry-frying technique. Heat a large nonstick pan (without any oil) on medium-high heat, then add a handful of trimmed string beans (they should be bone dry), laying in a single layer. Let sit for a few mins, until the bottom… Continue reading Blistered string beans
