Tag: vegetarian

Banana everything cookies

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This is a kitchen sink recipe that uses banana as a binder in lieu of eggs and butter, plus chocolate chips, walnuts, and oats. We tried this recipe: https://cooking.nytimes.com/recipes/1012904-banana-everything-cookies?smid=ck-recipe-iOS-share We used 1 large, ripe banana. Instead of spraying the baking sheets with oil, we lined with parchment, which we then sprayed with corn oil. We… Continue reading Banana everything cookies

Pasta with roasted grape tomatoes

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This is a great pantry recipe. We used ¼ cup freshly grated parmesan instead of pecorino cheese and ¼ cup matzoh meal instead of bread crumbs. Details here: https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes?smid=ck-recipe-iOS-share When tossing the al dente pasta with the roasted tomatoes, we used about ¼ cup pasta water and 1 additional Tbsp olive oil. We also sprinkled… Continue reading Pasta with roasted grape tomatoes

Lasagna with roasted Brussels sprouts

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We made this recipe: https://piglettedc.tumblr.com/post/188332589976/spinach-lasagna-we-tried-this-mark-bittman-nyt Instead of 1 ¼ lb fresh spinach, we used 1 lb Brussels sprouts that we had trimmed, quartered, and roasted. We generally followed this Brussels sprout recipe but omitted salt and black pepper: https://piglettedc.tumblr.com/post/180053950436/oven-roasted-brussel-sprouts-we-followed-this While we love Brussels sprouts, we found the flavor overpowered the overall dish. A neutral vegetable… Continue reading Lasagna with roasted Brussels sprouts

Pasta with mushrooms and gremolata

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Gremolata is an intoxicating combo of garlic, parsley, and lemon zest. We tried this recipe, and it was delicious: https://cooking.nytimes.com/recipes/12791-pasta-with-mushrooms-and-gremolata?smid=ck-recipe-iOS-share Our modifications: first, based on our pantry, we used 8 oz (½ lb) cremini mushrooms (instead of 1 lb mixed mushrooms), cut into ½" slices. We found the amount of mushroom to be sufficient. Second,… Continue reading Pasta with mushrooms and gremolata

Oven-roasted cauliflower drizzled with thyme and toasted sesame oil

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During the pandemic, we have tried creative combinations. We made a Hokkien (Chinese) main course, so we tried to add an Asian note (sesame oil) to the side dish. Here, we preheated the oven to 425. We oven-roasted cauliflower florets (tossed in olive oil and a little black pepper) for about 20 mins, turning over… Continue reading Oven-roasted cauliflower drizzled with thyme and toasted sesame oil

Ethiopian mild yellow split pea stew (kik alicha)

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We made one of our favorite dishes. Details here: https://www.yummly.com/recipe/Authentic-Kik-Alicha-_Ethiopian-Split-Pea-Puree_-1257837?utm_source=android-app&utm_medium=pinterest&utm_term=Authentic-Kik-Alicha-_Ethiopian-Split-Pea-Puree_-1257837&utm_campaign=app-social-recipe#directions This recipe easily could be vegetarian, but we used 3 cups chicken broth in lieu of 3 cups water and ¾ tsp salt. We skipped the jalapeño. We found the end result too liquidy, and we had to strain the final dish before serving it… Continue reading Ethiopian mild yellow split pea stew (kik alicha)

Ethiopian injera, quick version

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We tried making homemade injera for the first time. We followed this recipe: https://www.whats4eats.com/breads/injera-quick-recipe We couldn’t find whole wheat flour, so we used a King Arthur’s gluten-free wheat flour substitute. We cooked these in a 10" cast iron pan, to which we added oil (either oil spray or a drizzle of canola) b/w each round… Continue reading Ethiopian injera, quick version

Microwaved Korean sweet potatoes

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Our conventional oven conked out, so we baked these in the microwave. Carefully wash the skin, fork-pierce a few times, and then wrap each tuber in a few damp paper towels. Place the wrapped tubers on a large, microwave-proof plate, and microwave on high until tender (about 5 to 5 ½ mins for two small-medium… Continue reading Microwaved Korean sweet potatoes