This is a recipe from my childhood, one that we learned from a family friend, Yvonne Francis, who hosted us at her Cranston, RI home for a memorable Thanksgiving in the 1980s. Using a stockpot, bring about 12 cups of water to a boil, adding a little (about 1 tsp) salt. Peel 6 medium-large Russet… Continue reading Simple mashed potatoes
Tag: vegetarian
Mashed sweet potatoes
This is another recipe from my childhood, one that we learned from a family friend, Yvonne Francis, who hosted us at her Cranston, RI home for a memorable Thanksgiving when I was in elementary school. Using a stockpot, bring about 12 cups of water to a boil, adding a little (about 1 tsp) salt. To… Continue reading Mashed sweet potatoes
Persian-style sweet and sour eggplant and chickpea stew
The key ingredient is pomegranate molasses. Recipe from Martha Rose Shulman at the NYT: http://cooking.nytimes.com/recipes/1013763-sweet-and-sour-eggplant-tomatoes-and-chickpeas I added juice from half a lemon at the end for brightness. (Nov. 2015)
Curried yellow split pea soup
Straightforward recipe that takes less than an hour to make. It tastes creamy yet is dairy-free. For the 1 Tbsp curry powder, we used 1 ½ tsp McCormick curry powder and 1 ½ tsp Jamaican curry powder. If you use vegetable stock instead of chicken broth, this can be vegetarian. We used an immersion blender… Continue reading Curried yellow split pea soup
Pan-seared king oyster mushrooms
Cut 2-3 large king oyster mushrooms lengthwise into ¼ inch Slices. Heat 1 Tbsp oil (here, a 2:1 ratio of toasted sesame oil and grape seed oil) in a pan, then brown slices on both sides. Lightly season with salt and black pepper. (Nov. 2015)
Korean cucumber salad (oi namul)
Slice two cups of cucumber lengthwise, then into ¼ inch diagonal slices. Mix with 1 ½ tsp salt and let sit for 30 minutes, then rinse and drain well. Combine the drained cucumber with 1 Tbsp each sugar and rice wine vinegar, ½ tsp each toasted sesame seeds and red pepper powder (kochu garu), 1/8… Continue reading Korean cucumber salad (oi namul)
Chinese pickled broccoli stems and carrots
I had pickled broccoli stems at a Chinese restaurant many years ago, and they were delicious - tangy and crunchy. I recently purchased a sprouting broccoli with lots of side shoots as well as the main stem, so I decided to try this recipe for Chinese sweet and sour pickles. I peeled the broccoli shoots… Continue reading Chinese pickled broccoli stems and carrots
Smitten Kitchen/Madhur Jaffrey chick pea curry (channa masala)
An excellent Madhur Jaffrey recipe adapted by Smitten Kitchen. http://smittenkitchen.com/blog/2010/02/chana-masala/ I agree with Deb Perelman’s recommendation to add only ¼ tsp cayenne. We also doubled the lemon juice in lieu of amchoor (mango) powder. We used fresh tomatoes (two medium vine-ripened), as she had suggested, and one jalapeño pepper as the hot chili pepper. This… Continue reading Smitten Kitchen/Madhur Jaffrey chick pea curry (channa masala)
Oven-roasted Brussel sprouts
Preheat oven to 400. Lightly grease a cookie sheet with olive oil, then place about 25 Brussel sprouts, halved and cut side down, on the sheet. Lightly spray sprouts with olive oil, then sprinkle with salt and black pepper. Roast for 10 mins, then turn over (increase temp to 425 if first side is not… Continue reading Oven-roasted Brussel sprouts
Oven-roasted broccoli
Preheat oven to 400. Lightly grease a cookie sheet with olive oil, then place broccoli (cut into 2"x 1" pieces) in a single layer. Spray the broccoli with olive oil, then sprinkle with salt and black pepper. Roast for 10 mins, then turn over pieces and roast for another 10-15 mins (if the first side… Continue reading Oven-roasted broccoli
Cooking Adventures 