Bobby Flay's recipe is here: http://www.foodnetwork.com/recipes/bobby-flay/jicama-and-watermelon-salad-recipe-1941006.html?soc=itksocialsharedefault%7Cios%7Cp. Although the recipe called for only 1 tsp each of orange and lime zest, we used all zest from one orange and two limes. We also used about 1 cup jicama to 4 cups watermelon. We will garnish with spearmint later. (Sept. 2015)
Tag: vegetarian
Iced cantaloupe soup with jalapeño and basil
This was a refreshing summer soup that nearly broke my food processor, but the flavor was great. Recipe from the Splendid Table: http://www.splendidtable.org/recipes/iced-cantaloupe-soup-with-jalapeno-and-basil (Aug. 2015)
Indian stuffed and sautéed okra
First, combine 2 ¾ tsp each turmeric and black pepper, 1 ¾ tsp salt, and 1 ¼ tsp cayenne in a small bowl. Second, wash and trim 1 lb okra. Carefully cut a slit into each okra pod, then using a teaspoon, gently stuff each okra pod with the seasoning mix (about 1/8 tsp per… Continue reading Indian stuffed and sautéed okra
Indian sweet and spicy butternut squash
Peel a butternut squash (about 2 lbs), then cut into 1-inch chunks and set aside. Heat 4 Tbsp oil in a Dutch oven, then add ½ tsp cumin seeds. When seeds start to pop, add the squash chunks, ½ tsp salt, and a ¼ tsp each turmeric, cayenne, and freshly ground black pepper. Stir to… Continue reading Indian sweet and spicy butternut squash
Indian spiced fruit salad (fruit chaat)
This is a simple salad of various fruits cut into bite-sized pieces (here, 3 small guavas, a red delicious apple, a red pear, a plum, 1 cup red grapes, and 1 banana) tossed with the juice of one lime, ½ tsp salt, and ¼ tsp each cayenne and black pepper. The addition of savory spices… Continue reading Indian spiced fruit salad (fruit chaat)
Banana french toast
Using a blender, mix 2 eggs, ½ cup milk, ¾ tsp cinnamon, a dash of nutmeg, 1 tsp vanilla, and 1 ½ ripe bananas (reserve the remaining half-banana for garnish). Pour mixture into a shallow dish, then dip a slice of bread (here, thinly sliced ciabatta) into the mixture, coating each side (the recipe calls for 6 slices, but… Continue reading Banana french toast
Sri Lankan eggplant curry (vambotu curry)
Cut 1 lb eggplant (about 2 medium) into ½ inch rounds. Lightly spray a baking dish with olive oil, then place eggplant pieces on it, spray the pieces, and then broil for about 7 mins total (turning over the pieces midway) until each side is a browned. Cut each round into quarters. Toss the quartered… Continue reading Sri Lankan eggplant curry (vambotu curry)
Indian yellow squash curry
Wash 3 small yellow squash (1 lb), then cut into ¼ inch rounds. Separately, heat 3 Tbsp neutral oil in a Dutch oven on medium heat, then add ½ small onion (grated). Saute until onion is golden brown, then reduce heat to medium-low and add 1 small fully ripe tomato (halved and sliced). Cover the… Continue reading Indian yellow squash curry
Couscous with roasted cauliflower and dates
We followed this Food Network Kitchens recipe: http://www.foodnetwork.com/recipes/food-network-kitchen/cauliflower-couscous-recipe-2105437.html?soc=itksocialshareSMS%7Cios%7Cp However, we made substantial modifications: first, instead of sautéing the cauliflower and shallots (which we increased from 1 to 3 shallots), we seasoned them with olive oil, salt, and black pepper and oven-roasted them at 400 degrees for about 20 minutes (we increased heat to 450 for… Continue reading Couscous with roasted cauliflower and dates
Simply dressed tomatoes
Slice tomatoes (any type will do), drizzle with Marukan seasoned rice vinegar or balsamic vinegar (here, pomegranate and quince-infused white balsamic) and olive oil, then sprinkle with salt and black pepper. Garnish with sliced, seeded jalapeños, if desired. Recipe inspired by my friend Amy. (Nov. 2014)
Cooking Adventures 