This is a version of a recipe I ate during my childhood. Also, technically the potato is not shredded, but cut into ½" sticks. The carrot and peppers are julienned. We followed this recipe: http://aeriskitchen.com/2011/08/potato-vegetable-bokkeum/ For the pepper, we used a red jalapeño (medium hot) and two green shishitos (mild). (Sept. 2018)
Tag: vegetarian
Oven-baked potatoes
We followed this recipe: https://cooking.nytimes.com/recipes/1016869-baked-potatoes We topped with plain Greek yogurt instead of sour cream. (Sept. 2018) Note: The original recipe recommends baking at 450 for 45 mins. We sometimes modify this to 425 for 1 hour (even up to 1.5 hours) to bake concurrently with roast meat such as buttermilk roast turkey breast (roasted… Continue reading Oven-baked potatoes
Vegetable hash with egg.
We tried this recipe, with some modifications: https://cooking.nytimes.com/recipes/1014138-vegetable-hash-with-poached-egg. We halved the dish. For the vegetables, we used 1 large shallot (instead of onion), 4 multicolored carrots, 2 celery stalks, and 5 shishito peppers (red and green), for about 2 cups total veggies. We added the diced shishitos a few mins after the heartier vegetables. We… Continue reading Vegetable hash with egg.
Roasted broccolini
Preheat oven to 425. Line a rimmed baking sheet with foil, then lightly coat the foil surface with canola oil (I often use an oil spray for even coating. Wash, dry, and trim broccolini (cut vertically as needed for even cooking). Lightly toss the broccolini in 1-2 tsp canola oil, then spread in a single… Continue reading Roasted broccolini
Panzanella
Somehow the original text from my 2018 Tumblr blogpost disappeared, so this is an attempt to re-create the post. I'm almost positive we followed this recipe: https://www.seriouseats.com/classic-panzanella-salad-recipe (Aug. 2018, reposted Aug. 2022)
Pan con tomate
For some reason, the text of my 2018 original Tumblr post disappeared. I know that we made this recipe: https://cooking.nytimes.com/recipes/1019423-pan-con-tomate?smid=ck-recipe-iOS-share. It was easy, refreshing, and tasty. I recommend eating quickly before the bread gets soggy. (Aug. 2018, re-posted Aug. 2022)
Quick method for making bread stale
We needed sliced stale bread for a recipe, but we had only fresh bread. We prepared as follows: line a baking sheet with foil, then place a baking rack on the foil. Place a variety of sliced artisanal bread (we used 3 types of Whole Foods bread: pain de campagne, olive, and pumpernickel, each presliced… Continue reading Quick method for making bread stale
Cauliflower parmesan
We tried this NYT recipe, with modifications: https://cooking.nytimes.com/recipes/1017170-cauliflower-parmesan First, instead of dredging the cauliflower in egg and breadcrumbs and deep frying it, we oven-roasted the cauliflower florets (tossed in a little olive oil and sprinkled with a little salt and pepper) at 425 for 30 mins, tossing midway. Second, to mimic the breading, we lightly… Continue reading Cauliflower parmesan
Mini-frittata with veggie sausage, mushroom, spinach, and cheese
We loosely followed two recipes: https://cafedelites.com/breakfast-egg-muffins-3-ways/ and https://www.williams-sonoma.com/m/recipe/frittata-sausage-wild-mushrooms-cheddar.html. Here is the recipe: first, preheat oven to 350 and prep the ingredients: chop 2-3 shallots (we used an electric handheld chopper). Roughly chop 6 veggie sausage patties so that they are crumbled (we used a 8 oz package of 6 Morningstar original sausage patties, which we… Continue reading Mini-frittata with veggie sausage, mushroom, spinach, and cheese
Chipotle chili sauce
We tried this recipe: https://cooking.nytimes.com/recipes/3506-chipotle-chili-sauce To make 2 cups (16 oz) of while peeled tomatoes, we used a 14.5 oz can of no salt whole peeled tomatoes plus 3 small Roma tomatoes (peeled). We also used 3 chiles in adobo sauce. We found the sliced onions intrusive; the next time we will mince them (or… Continue reading Chipotle chili sauce
