After discovering this simple dessert on vacation, we tried making it at home: https://www.foodandwine.com/recipes/chocolate-corn-flakes Our modifications: based on our pantry, we used 3 cups cornflakes and only 10 oz semi-sweet chocolate chips (ideally, we would have used 12 oz). We microwaved the chocolate chips in a medium glass mixing bowl at 30-second intervals, stirring b/w… Continue reading Chocolate-covered cornflake clusters
Tag: vegetarian
Oven-roasted baby Yukon potatoes
Preheat oven to 425 and line a baking sheet with foil. Wash and dry off (with a paper towel) 1 lb baby Yukon potatoes, leaving the skin on. Toss lightly with about 1 Tbsp olive oil, and lightly season with salt and black pepper. Place the seasoned potatoes on the foil-lined baking sheet, spreading out… Continue reading Oven-roasted baby Yukon potatoes
Potato kugel
We tried this Smitten Kitchen recipe: http://smittenkitchen.com/2015/12/potato-kugel/ It was tasty and easy to make. As a shortcut, we used 48 oz refrigerated Simply Potato hash brown potatoes (which come in 20 oz packages) instead of shredding the potatoes ourselves. (Sept. 2019)
Sweet and sour cabbage
We tried this recipe from Joan Nathan’s cookbook, King Solomon’s Table, also available at this link: https://jewishfoodexperience.com/recipes/slightly-sweet-sour-cabbage/ Our modifications: the ¼ cup white wine vinegar we used was too mild, so we supplemented with 2 Tbsp apple cider vinegar and a tsp sugar for brightness. We served this as a side dish to complement brisket… Continue reading Sweet and sour cabbage
Moroccan beet and orange salad
We tried this recipe from Joan Nathan’s cookbook, King Solomon’s Table, also available at this link: https://www.stljewishlight.com/moroccan-beet-and-orange-salad/article_be0f5dce-989d-11e7-bd11-0be10411f646.html We lightly toasted the pistachios before sprinkling them over the salad. We also used only 1 Tbsp (not ½ bunch) chopped parsley as garnish. We served this as the first course for our Rosh Hashanah dinner. We used… Continue reading Moroccan beet and orange salad
Cheesy white bean tomato casserole
We tried this recipe: https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake?smid=ck-recipe-iOS-share Our modifications: first, we sauteed 4 garlic cloves and 2 small diced shallots in a 10-inch cast iron pan. Second, we increased the tomato paste (from 3 oz to 4-5 oz) and added 1 small fresh hothouse tomato (diced). Third, instead of water we added ½ cup chicken broth (but… Continue reading Cheesy white bean tomato casserole
Pumpkin walnut bundt cake with vanilla bourbon glaze
We followed this recipe (originally intended for two loaf pans) and made a large bundt cake: https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html (we added 3/4 cup chopped walnuts). In terms of method, we used a hand mixer instead of a standing mixer; for the paddle function, we switched to a large manual rubber spatula. We baked the bundt in a… Continue reading Pumpkin walnut bundt cake with vanilla bourbon glaze
Carrot walnut snack cake with cream cheese frosting
We made this snack cake version of carrot cake: https://www.tastesoflizzyt.com/carrot-walnut-cake-recipe/ We found that 5 medium carrots = 1.5 cups shredded carrots. Instead of dusting with powdered sugar, we tried this cream cheese frosting recipe: https://www.handletheheat.com/best-cream-cheese-frosting/ We halved the recipe to 4 oz cream cheese, ¼ cup unsalted butter, 1 tsp vanilla extract (we didn’t have… Continue reading Carrot walnut snack cake with cream cheese frosting
Pasta and rice frittata with Italian flavors
We tried this recipe to use up our leftover cooked penne: https://www.thekitchn.com/pasta-frittata-267636 We used Rao’s marinara sauce. Because we had only 2 cups pasta, we supplemented with 1.5 cups cooked jasmine rice. We also had 2 Tbsp cherry tomatoes, so we added 1 medium hothouse tomato, diced. For the cheese, we used ½ cup shredded… Continue reading Pasta and rice frittata with Italian flavors
Palestinian chick pea and spinach stew (sabenekh bil hummus)
Details here: https://www.saveur.com/palestinian-spinach-and-chickpea-stew-recipe/ We added chicken broth, but this is vegetarian if you use vegetable stock. We used 16 oz frozen chopped spinach and juice from 2 lemons. (Aug. 2019)
Cooking Adventures 