We tried this recipe: https://cooking.nytimes.com/recipes/12279-orecchiette-with-tomato-sauce-and-kale?smid=ck-recipe-iOS-share This recipe called for orecchiette, but based on our pantry we used about 11 oz medium shells. We added 1 tsp anchovy paste (which we sauteed in the olive oil) for briny flavor, but this recipe is vegetarian without it. We cut the blanched kale into julienned ribbons. (Mar. 2021)
Tag: vegetarian
Cauliflower-walnut vegetarian taco meat
We tried this recipe, and it was great: https://pinchofyum.com/cauliflower-walnut-vegetarian-taco-meat We served it with Goya chipotle chiles en adobo as sauce, shredded cheddar cheese, and tortilla chips. (Mar. 2021)
Roasted root vegetable soup with curry flavors
We followed this recipe to make use of vegetables in our pantry: https://cooking.nytimes.com/recipes/1020950-any-vegetable-soup?smid=ck-recipe-iOS-share Our modifications: first, preheat oven to 400. Peel and dice (into 1.5" dice) 2 large carrots, 3 small Korean sweet potatoes, 1 large russet potato, and 1 medium purple-topped turnip. Toss in 1 Tbsp canola oil and ½ tsp each salt and… Continue reading Roasted root vegetable soup with curry flavors
Crispy rice frittata
We tried this recipe for our leftover jasmine rice: https://www.bonappetit.com/story/crispy-rice-frittata Our modifications: first, we added a handful of baby spinach (about 15 leaves), cut into ½" slices. We sauteed the spinach along with the scallions, but the next time we’ll probably sprinkle them into the egg mixture. We also used canola instead of olive oil… Continue reading Crispy rice frittata
Spinach and garlic egg white omelette
We tossed this together on the fly. First, heat a medium-sized (7 inch) nonstick pan and lightly spray with oil. Add 1 minced garlic clove and a handful of julienned fresh baby spinach (about 10 baby spinach leaves), and saute lightly for a minute. Spread the spinach mixture evenly along the pan, then lower heat… Continue reading Spinach and garlic egg white omelette
Egyptian fava beans (ful mudammes)
We tried this recipe, using a 14.1 oz can of Asmar’s fava beans in brine: https://www.food.com/recipe/egyptian-fool-fava-beans-traditional-breakfast-345433 Our modifications: first, we heated 1 Tbsp olive oil in 1 tsp ground cumin and 1/8 tsp cayenne, then added drained fava beans and 2 Tbsp chicken broth. When heated through, we removed the pot from heat and added… Continue reading Egyptian fava beans (ful mudammes)
Roasted green beans with slivered almonds
We loosely followed this recipe: https://www.barbarabakes.com/roasted-green-beans/ We made major modifications: first, for the dressing, we combined juice from one lime (about 1.5 Tbsp), 2 tsp vegetable oil, 1 flat tsp whole grain mustard, 1 small finely diced shallot, and some salt and black pepper. We tossed 8 oz trimmed green beans in the dressing, and… Continue reading Roasted green beans with slivered almonds
Nigerian black-eyed pea patties with piri piri sauce
To celebrate the new year, we tried this recipe: https://www.foodandspice.com/2008/11/black-eyed-pea-patties-with-chili-sauce.html We used canned no-salt black-eyes peas. Based on our pantry, we made minor modifications to the batter such as substituting the fresh chilies with a combination of small Thai pepper with a 1" sliver of red bell pepper (about 1/8 of a bell pepper). When… Continue reading Nigerian black-eyed pea patties with piri piri sauce
Lebanese braised string beans with garlic and tomatoes
Details here: https://www.foodandwine.com/recipes/braised-green-beans-tomatoes-and-garlic. We used shallot instead of onion. We also added ½ tsp sugar at the end. This was delicious, but quite spicy. We may halve the cayenne pepper the next time. (Dec. 2020)
Roasted mushrooms with balsamic and soy
Details here: https://cafedelites.com/roasted-mushrooms/ We used ½ lb cremini mushrooms and reduced the ingredients to ¼ of the original recipe. (Dec. 2020)
