We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014910-zucchini-tian-with-curried-bread-crumbs Our modifications: first, we used plain bread crumbs instead of panko flakes. Second, we found that 2 large zucchini was more than enough for this recipe. Third, we used 3 medium vine-ripened tomatoes (rough cut) instead of 1 pint grape tomatoes. Finally, we used lemon zest instead of orange… Continue reading Zucchini tian with curried bread crumbs
Tag: vegetarian
Simple chocolate pudding
We tried this recipe because it required only pantry ingredients and did not call for whipping or heavy cream: https://cookiesandcups.com/easy-chocolate-pudding/ We garnished with fresh spearmint. (May 2018) Note: For a spicy variation, add a dash each cayenne (1/8 to 1/16 tsp) and cinnamon (1/8 tsp) to the dry ingredients. You also can garnish with the… Continue reading Simple chocolate pudding
Korean sweet and sour cucumber salad (oi muchim)
We tried this recipe from A Korean Mother’s Cooking Notes by Sun-young Chang. First, clean 3 Persian cucumbers by rubbing with slightly wet coarse salt, then rinse and dry. Trim off ends, then slice on a diagonal to 1/16” thick (we used a mandolin). Stir in 1 tsp salt, 1 Tbsp rice vinegar (we use… Continue reading Korean sweet and sour cucumber salad (oi muchim)
Avocado toast
We generally followed this recipe: https://www.realsimple.com/food-recipes/browse-all-recipes/avocado-toast We medium toasted a slice of French country bread (pain de campagne), then spread half of a ripe avocado over the toast. We then sprinkled lightly with salt and pepper. (May 2018)
Muhammara (Middle Eastern red pepper and walnut spread)
We followed this NYT recipe: https://cooking.nytimes.com/recipes/1017492-muhammara-red-pepper-and-walnut-spread To roast the red pepper, we followed these tips instead of the ones in the NYT: https://www.daringgourmet.com/how-to-roast-red-peppers/ (Apr. 2018)
Apple, leek, and gruyere frittata
This was a lighter version, using 4 egg whites and 4 whole eggs. We generally followed this recipe but made ingredient and method modifications: http://www.geniuskitchen.com/recipe/apple-and-leek-frittata-114432 First, we preheated the oven to 425. Second, we used a large (9-10”) cast iron pan. Third, we added ¾ cup shredded gruyere cheese at two steps: (1) we sprinkled… Continue reading Apple, leek, and gruyere frittata
Classic tapioca pudding
We tried this recipe: https://www.allrecipes.com/recipe/106859/classic-tapioca-pudding/ (beware of pop-up ads). Here is a summary: First, combine 3 cups milk, ½ cup white sugar (we used vanilla-infused), ½ cup minute tapioca, and ¼ tsp salt in a medium sized thick-walled pot. Cook on medium heat, whisking constantly. When it comes to a boil, reduce heat to low… Continue reading Classic tapioca pudding
Greek-style broccoli salad
Details here: https://cookieandkate.com/2015/greek-broccoli-salad-recipe/ Our modifications: first, we omitted kalamata olives and feta; we used 1 Tbsp capers (rinsed and drained). Second, we reduced the olive oil from ¼ cup (4 Tbsp) to 3 Tbsp. Finally, we used the juice of 1 lime before the 2 Tbsp lemon juice. (Mar. 2018)
Broccoli cheddar spinach frittata
Details here: https://cookieandkate.com/2017/broccoli-cheddar-spinach-frittata/ Our modifications: first, we used a shallot in lieu of a small onion, and we cut it into thin slices along the grain. Second, instead of steaming the broccoli in the cast iron pan, we microwave them in a covered glass casserole dish with ¼ cup (not ½ cup) water for about… Continue reading Broccoli cheddar spinach frittata
Oven-roasted breakfast potatoes
We followed this recipe: https://www.tasteslovely.com/perfect-roasted-potatoes/ We used three small-medium Idaho potatoes, and we scrubbed the skin. Our modification: we added a dash (about ½ tsp) each cumin powder and paprika to the cubed potatoes before roasting them. The tips on preheating the baking sheet and using parchment paper were key. (Mar. 2018)
Cooking Adventures 