We tried this recipe but used blue corn meal instead of yellow: http://www.growforagecookferment.com/blueberry-cornmeal-skillet-cake/ (Nov. 2016)
Tag: vegetarian
Curried lentil and amaranth soup with spinach
Heat a large Dutch oven, add 2 Tbsp olive oil, and then sauté 1 chopped medium onion and five minced garlic cloves until tender (about 3-4 mins). Add the following spices: 2 tsp cumin seeds, ¾ tsp each turmeric and ground coriander, ½ tsp ground black pepper, and ½ tsp ground ginger (here, microplaned fresh… Continue reading Curried lentil and amaranth soup with spinach
Lemon-garlic sautéed broccoli
We followed this recipe: http://busycooks.about.com/od/sidedishrecipes/r/sauteedbroccoli.htm but instead of parboiling in salt water, we microwaved the broccoli pieces in a covered glass dish until crisp-tender (about 1.5-2 mins on high) before stir-frying in garlic-infused olive oil. (Nov. 2016)
Simply dressed avocado and tomato salad
We cut one avocado and half a tomato into ¼ inch slices, then drizzled with the juice of one lime, seasoned rice wine vinegar (Marukan yellow label), and olive oil. We sprinkled lightly with salt and freshly ground black pepper, and garnished with cilantro. We loosely based this dish on delicious Peruvian sliced avocado salad… Continue reading Simply dressed avocado and tomato salad
Avocado toast with fried egg
Quick and easy breakfast. Recipe here: http://simplegreenmoms.com/skinny-fried-egg-avocado-toast/ (Oct. 2016)
Creamy scrambled eggs with cottage cheese
We had leftover small-curd cottage cheese, so we tried this recipe: http://thedairydish.com/easy-scrambled-eggs-cottage-cheese-recipe/ The recipe wasn’t particularly precise, so we heated the butter in the pan first, then scrambled the eggs before adding them to the pan. We garnished with minced garlic chives. We served this with sliced tomatoes drizzled with olive oil, fruit-infused white balsamic… Continue reading Creamy scrambled eggs with cottage cheese
Slow-roasted fall vegetables
We followed this recipe: http://cooking.nytimes.com/recipes/182-slow-roasted-fall-vegetables but made the following modifications: for vegetables, we used 5 parsnips, 1 large rutabaga, and 4 carrots, peeled, trimmed, and cut into ½" sticks. We tossed the root vegetables with 6 peeled and rough-cut shallots, 8 peeled and whole garlic cloves, ¼ cup olive oil, a few sprigs each thyme,… Continue reading Slow-roasted fall vegetables
Browned onion kugel
We made this savory version of kugel to prepare for Rosh Hashanah. Details here: http://www.epicurious.com/recipes/food/views/browned-onion-kugels-231507 Instead of dicing the onions, we cut them into ¼ inch vertical slices along the grain. This recipe yielded 12 large muffins and 1 mini-loaf.
Avocado with soy-garlic dressing
Cut one ripe avocado into bite-sized chunks, then gently toss with about 1 tsp soy sauce, 1 clove minced garlic, and about ½ tsp microplaned ginger. Drizzle with about ½ tsp toasted sesame oil and sprinkle with a tsp of toasted sesame seeds. We served this with cooked rice and roasted seaweed. This recipe is… Continue reading Avocado with soy-garlic dressing
Balsamic roasted mixed berries
Preheat oven to 350. Combine 1 lb (16 oz) strawberries, halved or quartered with 6 oz each blueberries and raspberries in a 9x13 baking dish. Toss with 2 Tbsp white sugar and 2-3 Tbsp balsamic vinegar (a 2:1 ratio of regular balsamic and fruit-infused white balsamic), then oven-roast for 30 mins, stirring once midway. Serve… Continue reading Balsamic roasted mixed berries
Cooking Adventures 