During the pandemic, we tried to make charoset based on our pantry. We generally followed this recipe: https://www.yummly.com/recipe/Basic-Charoset-511621 Our modifications: first, we used a mix of Fuji apple and Anjou pear, and we left the skin on. Second, in lieu of the 1 Tbsp each sweet red wine and honey, we used 2 Tbsp pomegranate… Continue reading Simple charoset
Tag: vegetarian
Blanched spinach
We bought 1 lb of fresh baby spinach, but we don’t have an immediate use for it. We tried this simple blanching method: http://beyondwonderful.com/how_to/preparing/blanch_spinach.htm After plunging the cooked spinach in a large bowl of ice water, we moved it to a large wire mesh colander to drain for 30 mins. After that, we manually squeezed… Continue reading Blanched spinach
Banana-nut muffins
Pantry baking. We tried this recipe: https://sallysbakingaddiction.com/banana-muffins/ We used 3 ½ medium sized well-ripened bananas and 1 cup walnut pieces. This recipe yielded 15 muffins, which we baked for a total of 19 mins (5 mins at 425, 14 at 350). (Apr. 2020)
Crispy hash browns
We tried this recipe: https://www.seriouseats.com/recipes/2014/06/shredded-hash-browns-recipe.html Our modifications: we used Simply Potatoes shredded potatoes (about 8 oz), which we microwaved in a paper towel-lined flat bowl for 1 min. We then heated 2 tsp ghee (clarified butter) in a cast iron pan, and we cooked until browned on one side, sprinkling with salt and pepper (about… Continue reading Crispy hash browns
Simple carrot and carrot salad
We tossed this together based on our pantry: Wash and pat dry two celery stalks, and cut into 1 inch diagonal pieces. Wash and peel 2 medium carrots, then cut into ½ inch diagonal slices. Add about 2 Tbsp coarsely chopped parsley. Drizzle with a fruity white balsamic vinegar (we used about 1 Tbsp pomegranate… Continue reading Simple carrot and carrot salad
Jamie Oliver’s baked eggplant parmesan
We tried this recipe: https://cooking.nytimes.com/recipes/1901-jamie-olivers-eggplant-parmesan?smid=ck-recipe-iOS-share Based on our pantry, we used 28 oz pureed tomatoes instead of crushed tomatoes. This led to a thicker sauce, which we might in the future dilute with some water or chicken broth before baking. We also omitted the fresh basil, as we did not have any on hand. (Mar.… Continue reading Jamie Oliver’s baked eggplant parmesan
Indian stewed split red lentils
We tried this recipe: https://www.cookstr.com/Indian-Recipes/Stewed-Split-Red-Lentils. We reduced the ghee from 1 Tbsp to 2 tsp. (Mar. 2020)
Oven-roasted okra
We tried this simple recipe: first, preheat oven to 425. Second, trim and rinse 8 oz okra pods and pat with a paper towel until bone-dry. Third, toss with a drizzle of olive oil and sprinkle with salt and black pepper, then place on a rimmed baking sheet. Oven-roast at 425 for about 10-12 mins.… Continue reading Oven-roasted okra
Rutabaga oven-roasted fries
This is a variation on an old recipe: https://piglettedc.tumblr.com/post/151265142061/slow-roasted-fall-vegetables-we-followed-this Preheat oven to 425. Trim, peel, and cut two medium rutabaga into fries (½" thick), dry off with paper towels (to encourage crisping and avoid steaming), then lightly toss with 1-2 tsp olive oil). Divide evenly among two rimmed baking sheets (each lightly sprayed with oil),… Continue reading Rutabaga oven-roasted fries
Curried yogurt dip
Details here: https://www.weightwatchers.com/us/recipe/curried-yogurt-sauce-and-dip-1/5626a5ef271fc584086c7109 We skipped the cilantro and used nonfat Greek plain yogurt. (Feb. 2020)
