We followed this recipe, but made several modifications: https://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html First, we seasoned the mushrooms and the vegetables separately with a few sprigs each marjoram and thyme, 1-2 Tbsp olive oil, and a little salt and pepper. In addition to oven-roasting 6 oz cremini mushrooms (halved or quartered for uniform size) for 30 mins, we oven-roasted… Continue reading Roasted root vegetable and mushroom shepherdess pie, version 1
Tag: vegetarian
Balsamic berry salad with spearmint
We tried this Ina Garten recipe: http://www.foodnetwork.com/recipes/very-berry-fruit-salad-recipe.html (June 2016)
Plum avocado summer salad
This is a savory use of plum. We followed the recipe, “plum avocado summer salad,” from Food52.com. First, peel and cube 5 medium-sized black plums (we often use a mix of black and red plums). Peel and cube 2 medium-sized avocados. Gently place the plum and avocado pieces in a large mixing bowl. Drizzle with… Continue reading Plum avocado summer salad
Sichuan shredded potatoes
Recipe here: http://omnivorescookbook.com/recipes/chinese-style-potato-salad (June 2016)
Italian-style home-cooked borlotti beans
This is an elegantly simple recipe from Jamie Oliver: http://www.foodnetwork.com/recipes/jamie-oliver/humble-home-cooked-beans-recipe.html. We modified by starting with the following flavor base: sauté 1 oz center cut bacon (cut into matchsticks) until browned, then add 2 minced shallots and sauté until fragrant. We also used: 8 cloves minced (peeled) garlic in lieu of 3 unpeeled cloves; 2 small… Continue reading Italian-style home-cooked borlotti beans
Oven-roasted string beans
Preheat oven to 425. Trim ends off 1 lb string beans. Dry well, then toss in a large mixing bowl with enough neutral oil to lightly coat (we used grapeseed oil) well as salt and black pepper to taste - here, we used about 1 ½ tsp oil and ½ tsp each salt and black… Continue reading Oven-roasted string beans
Burmese okra-shallot stir-fry
Okra and shallots stirfried with fresh hot pepper and fish sauce. Heat a large wok, add 3 Tbsp peanut oil, and add 1/8 tsp turmeric. Stir for a minute, then add 1 cup shallots (cut into ¼ inch crosswise slices) and sauté until translucent and starting to brown. Add 1 Tbsp microplaned ginger and sauté.… Continue reading Burmese okra-shallot stir-fry
Quinoa-oatmeal with apples and toasted walnuts
Recipe here: http://www.bonappetit.com/recipe/quinoatmeal-apple-toasted-walnuts. We forgot to soak the grains overnight, so we let them sit in boiling water for 30 mins before starting step 2. We also used 1% milk instead of soy, and we garnished with about ½ tsp honey per serving. This makes two servings for breakfast. (June 2016)
Chinese long beans stirfried with salted black beans (don sher chaw gan do)
This is a quick stirfry with umami flavor and nice mouthfeel. Recipe from Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World, available at Amazon: https://www.amazon.com/dp/0609809237/ref=cm_sw_r_sms_api_SWotxb52HA55Y (May 2016)
Chinese cold tofu salad (liang ban dofu)
This dish involves poached, crumbled tofu tossed in a garlicky soy sauce-vinegar dressing (chiang yow tru chiang). Both the tofu salad and dressing recipes are from Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World. First, prepare the Chinese soy sauce salad dressing (you will need only 3 Tbsp for… Continue reading Chinese cold tofu salad (liang ban dofu)
