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)
Tag: vegetarian
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
Chocolate-covered cornflake clusters
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
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
