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
Tag: vegetarian
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
Rigatoni with oven-roasted zucchini
Preheat oven to 450, with sheet pan in the oven. Cut 2 lb of zucchini (5-6 zucchini) into 1-inch cubes, then toss in 1-2 Tbsp olive oil and about 1 tsp salt. Pour onto the heated sheet and roast until browned and tender (about 30 mins), tossing a few times to brown evenly. Separately, heat… Continue reading Rigatoni with oven-roasted zucchini
Turkish semolina cake (revani)
Recipe here: http://www.lydiasflexitariankitchen.com/revani-turkish-sponge-cake/ (Sept. 2016)
Greek braised green beans (fasolakia ladera)
Heat a large Dutch oven, add about 2 Tbsp olive oil, then add 1 chopped onion and 1 chopped and seeded mild pepper (here, an Anaheim pepper). When wilted, add 2 lbs green beans (trimmed and cut into thin strips), sprinkle with ½ tsp salt, cover, and cook on medium heat until the beans turn… Continue reading Greek braised green beans (fasolakia ladera)
Greek crispy lemon roasted potatoes
We tried this recipe: http://www.mygreekdish.com/recipe/crispiest-greek-lemon-potatoes-patates-lemonates/ (Sept. 2016)
Concord grape cornmeal cake
We used ½ lb (about 1 cup, halved and seeded) Korean grapes, a hybrid of Concord grapes, for this recipe: http://www.epicurious.com/recipes/food/views/concord-grape-cornmeal-cake-51122620 We also used 1% milk and white vinegar in lieu of buttermilk, following these guidelines: http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757 (Sept. 2016)
