We tried this NYT recipe: https://cooking.nytimes.com/recipes/1017928-winter-vegetable-soup-with-turnips-carrots-potatoes-and-leeks?smid=ck-recipe-iOS-share Our modifications: first, we added 3 small shallots (cut into ½ inch cross-wise rings) and increased the garlic to 4 cloves. Second, using a low-walled Dutch oven, we sauteed the following ingredients in 2 Tbsp unsalted butter and 1 tsp olive oil: leeks, shallots, garlic, and celery. Third, once… Continue reading Winter vegetable soup
Tag: vegetarian
Peanut butter and jelly roll-ups
This is a recipe from my childhood: a home economics class in middle school. I tracked down the same recipe here: https://dancingthroughtherain.com/peanut-butter-and-jelly-rollups/ We used leftover slices of whole wheat bread, room temperature unsalted butter, smooth peanut butter, and homemade Concord grape jam. Because we didn’t have toothpicks, we placed the roll-ups seam-side down and slightly… Continue reading Peanut butter and jelly roll-ups
Roasted sweet potatoes with smoked paprika
We were looking for a way to use up our leftovers - two raw sweet potatoes already peeled and cut into large, uneven chunks. We cut the potato chunks to make as uniform cubes as possible, and then we tried this recipe: https://cooking.nytimes.com/recipes/1018993-roasted-sweet-potatoes-with-smoked-paprika?smid=ck-recipe-iOS-share The recipe called for 4 sweet potatoes, so we halved the ingredient… Continue reading Roasted sweet potatoes with smoked paprika
Frozen tofu chunks for later use
When defrosted, these will become tofu crumbles - and good vegetarian substitutes for ground pork - in recipes such as vegetarian ma po tofu or vegetarian dan dan noodles. We tried this method by Andrea Nguyen: https://www.thekitchn.com/leftover-tofu-freeze-it-for-later-167830 We used Whole Foods extra firm tofu. After handpressing the 14 oz tofu brick with paper towels, we… Continue reading Frozen tofu chunks for later use
Quinoa spinach breakfast bowl with fried egg
We made this recipe: https://www.wholefoodbellies.com/garlicky-quinoa-and-spinach-brunch-bowl/ At the end of cooking, we found the quinoa-spinach mixture a little flat, so we added 1 tsp apple cider vinegar (white vinegar or white wine vinegar also would work), ¼ tsp sugar, ¼ tsp each coarsely ground Aleppo pepper and black pepper. We also accompanied each serving with a… Continue reading Quinoa spinach breakfast bowl with fried egg
Middle eastern lentils and basmati rice with caramelized onions (mujadara)
We followed this recipe from Faye Levy’s Feast from the Mideast, which is also available online here: https://www.latimes.com/archives/la-xpm-1993-03-11-fo-1350-story.html We followed the book recipe, which called for 1 1/3 cup (not 1 cup) dried lentils. We increased the cumin from 1 tsp to 2 tsp. We also set aside only 1/3 of caramelized onion as topping.… Continue reading Middle eastern lentils and basmati rice with caramelized onions (mujadara)
Curried chickpeas with spinach and zucchini
We tried this recipe from Faye Levy’s Feast from the Mideast, an online version can be found here: http://www.eilee.net/recipes/vegetarian/chick_spin.html Although this is a vegetarian recipe, we used 1/3 cup chicken broth instead of chickpea liquid, but we found that was insufficient liquid to help the stew boil. We found the originally quite bland, so we… Continue reading Curried chickpeas with spinach and zucchini
Eggs poached in marinara sauce and topped with mozzarella
We tried this recipe with leftover marinara sauce: https://www.theironyou.com/2016/05/eggs-poached-in-marinara-sauce.html Our modifications: we started on the stovetop, sprinkled with 2 Tbsp freshly shredded mozzarella, and then moved it to a 375 oven until the eggs were set (5 mins). We browned under a broiler (on high) until the cheese was browned. (Oct. 2019)
French dijon vinaigrette
We tried this recipe: https://eatingeuropean.com/french-salad-dressing-recipe/ We added 1 tsp maple syrup, as the recipe suggested. (Oct. 2019)
Spinach lasagna
We tried this Mark Bittman NYT recipe: https://cooking.nytimes.com/recipes/9616-spinach-lasagna?smid=ck-recipe-iOS-share We used 4 cups of Rao’s marinara sauce (see Note 1 below), 1 ¼ lb fresh spinach, and twelve 6-inch long dried lasagna sheets. To parboil the spinach and lasagna, we boiled water in a low-walled Dutch oven, then first parboiled the spinach (one bunch at a… Continue reading Spinach lasagna
Cooking Adventures 