We followed this recipe: https://www.budgetbytes.com/2016/07/pasta-5-ingredient-butter-tomato-sauce/ Our modifications: we used 28 oz canned crushed tomato and a few sprigs fresh oregano in lieu of whole peeled tomatoes and dried oregano. We also added a dash each crushed red pepper and sugar to the sauce. The toasted breadcrumbs add nuttiness and mouthfeel to this dish. (Jan. 2017)
Tag: vegetarian
Pasta with roasted eggplant and tomato purée
We followed this recipe: https://smittenkitchen.com/2008/01/rigatoni-with-eggplant-puree/ Our modifications: 2 small Asian eggplants; 1 lb (1 1/3 pint) Campari tomatoes, quartered; 1 bulb garlic (peeled); and 1 lb penne (instead of rigatoni). We toasted the pine nuts at 325 in our toaster oven until lightly browned (about 3 mins). We also finished the pasta with a glug… Continue reading Pasta with roasted eggplant and tomato purée
Jamaican-style okra and bell pepper stirfry
I adapted a Chinese stirfry technique and added Dry Jerk Seasoning (see recipe below) for a Jamaican flavor. Cut one large (2 bulb) shallot into ¼ inch lengthwise slices. Separate, cut one red bell pepper into ¼ inch-lengthwise strips, removing seeds. Cut about 6 fresh large okra on a diagonal into ¼ inch slices. Set… Continue reading Jamaican-style okra and bell pepper stirfry
Simple cucumber salad
We loosely followed this recipe: http://www.coffeeandquinoa.com/2013/05/simple-cucumber-salad/ Our modifications: first, using a mandolin slicer, we thinly sliced three unpeeled Persian cucumbers (seedless mini-cucumbers) into a mixing bowl. Second, we thinly sliced one small shallot (about 2 Tbsp) in cross sections and added them to the bowl. Third, we used ¼ cup Japanese seasoned rice vinegar (Marukan… Continue reading Simple cucumber salad
Skillet cornbread with blueberries
We were looking for a not-too-sweet recipe, so we tried this: http://www.jessicagavin.com/skillet-cornbread-blueberries/ We used ¾ cup coarse yellow cornmeal and ½ cup blue cornmeal. Note: The blueberries all sank beneath the surface. What we might try next time is to wait to add the 15 reserved berries to the top of skillet after 15 mins… Continue reading Skillet cornbread with blueberries
Avocado, persimmon, and grapefruit salad
We tried this recipe: http://thelatinkitchen.com/r/recipe/avocado-grapefruit-and-persimmon-salad but made a few modifications. First, based on our pantry, we omitted the salad greens and used pecans in lieu of pepitas (pumpkin seeds). Second, instead of toasting the pecans on the stovetop, we toasted them in our toaster oven at 325 until toasted (about 5 mins) and then sprinkled… Continue reading Avocado, persimmon, and grapefruit salad
Neiman-Marcus cookies
This is a recipe I made with my sister many years ago. The key is grinding the oats, nuts, and some of the chocolate: http://cooking.nytimes.com/recipes/9465-the-250-cookie-recipe (Jan. 2017)Note: The recipe calls for 2 ½ cups rolled oats, but due to our pantry, we substituted ½ cup quick-cook barley for ½ cup oats.
Quick-baked potato
We tried this microwave recipe for baking a potato, and it was surprisingly good: http://www.familyfoodonthetable.com/10-minute-baked-potatoes/ We baked 2 medium Yukon potatoes in 11 mins total. Specifically, we poked the top of each potato several times with a fork, placed about 3 inches apart on a large, microwave-proof plate, and microwaved for 10 mins on high… Continue reading Quick-baked potato
Greek-style tomato and string bean casserole with sliced potato crust
We made the filling, including the dates and feta, from this recipe: http://piglettedc.tumblr.com/post/134695006591/tomato-and-string-bean-baklava-this-is-a-savory Instead of layering with phyllo, we tossed peeled and sliced 4 Yukon potatoes with some marjoram, olive oil, juice from one lemon, and salt and pepper, and then we lined the bottom, sides, and top of a lightly oiled 9x13 baking dish… Continue reading Greek-style tomato and string bean casserole with sliced potato crust
Hot mulled apple cider, version 1
We tried Ina Garten’s recipe: http://www.foodnetwork.com/recipes/ina-garten/hot-mulled-cider-recipe.html but adjusted proportions for our amount of fresh cider (6.5 cups). We also sliced half of an orange rather than squeezing it and then adding the peel. (Dec. 2016)
