Preheat oven to 350 and lightly oil a 2 quart baking dish (7x11 or 8x8). Soak 1 cup fine bulgar wheat in warm water for 10 mins, then drain in a fine-weave strainer, press out water, and set aside. Combine 1 cup raw cashews, 1 chopped onion, 2 Tbsp flour (which we forgot), 1 tsp… Continue reading Middle eastern cashew nut kibbeh
Tag: vegetarian
Oven-roasted broccoli
Amazingly, we made this from frozen broccoli. The recipe is here: http://lifeonthefoodchain.blogspot.com/2013/05/yes-you-can-roast-frozen-vegetables-yes.html?m=1“>http://lifeonthefoodchain.blogspot.com/2013/05/yes-you-can-roast-frozen-vegetables-yes.html?m=1 (May 2015)
Indian cashew and green pea bhaji
Place 1 ½ cups whole raw cashews in a small pot. Add enough water to cover by 2 inches, bring to a boil, then cover and reduce to a simmer. Simmer for 15 mins, then drain, cool, and dry with a paper towel. Using a large high-rimmed saute pan, heat 3 Tbsp oil on medium-high… Continue reading Indian cashew and green pea bhaji
Artichoke dipping sauce
We made this sauce to go with a steamed artichoke dish, which is here: http://piglettedc.tumblr.com/post/119235552216/artichoke-steamed-in-flavored-broth-this-was-my Here is the sauce recipe, except that we omitted the 2 Tbsp of water and added about ¼ tsp sugar: http://www.drsinatra.com/healthy-heart-recipe-eating-artichokes This was enough sauce for 2 artichokes. (May 2015)
Artichoke steamed in flavored broth
This was my first time making artichokes at home, and we tried this recipe by Tyler Florence: http://www.foodnetwork.com/recipes/tyler-florence/steamed-whole-artichokes-recipe.html. This recipe calls for chicken broth, but you can make it vegetarian by using water or vegetable broth instead. We made a dipping sauce from a separate recipe, which I write about here: http://piglettedc.tumblr.com/post/119235761636/artichoke-dipping-sauce-we-made-this-sauce-to-go
Oven-baked plantains
I got inspiration for this lighter alternative to fried plaintains from http://healthyeating.sfgate.com/healthily-cook-plantains-3827.html, except I coated the baking pan with some canola oil spray. Preheat oven to 450, then lightly spray a cookie sheet with canola oil. Place two plantains, cut on a ½ inch diagonal, on the cookie sheet, then lightly spray with canola oil. … Continue reading Oven-baked plantains
Burmese coconut milk agar (kyaw kya)
This is one of my favorite Burmese desserts, a firm gelatin made of only a few ingredients. My dear friend Juju shared this recipe. Using a medium sauce pan, combine 1 ½ Mugs (see Note 1 below) white sugar, 1 package (0.88 oz) Telephone brand agar powder, 1 tsp (or slightly less) salt, and 5… Continue reading Burmese coconut milk agar (kyaw kya)
Magic-7 bar
This is an upscale version of a childhood favorite. Recipe by Andrea Nguyen available here: http://www.vietworldkitchen.com/blog/2015/05/updated-magic-7-layer-cookie-bar-recipe.html#more Our modifications (not pictured): first, instead of a quarter sheet, we use a 9x13" glass baking dish, the inside of which we brush with a neutral vegetable oil. After baking, we do not place this in the freezer (there… Continue reading Magic-7 bar
Indian cumin-infused basmati rice with peas
Rinse and drain 1 dry cup Basmati rice. Heat 2 Tbsp vegetable oil in a medium saucepan, then add 1 tsp cumin seeds. Let brown for about 10 seconds (do not burn), then add the rice and stir, coating the rice with the oil. Add 2 cups water, ½ tsp salt, and ½ cup frozen… Continue reading Indian cumin-infused basmati rice with peas
Rice with green peas (rice cooker version)
This is a simple twist on a staple inspired by a recipe I saw in Harumi’s Japanese Home Cooking. Cook 2 cups (using a rice cooker measuring cup) dry short-grain rice as usual in the rice cooker. When the cooker switches to “warm" and steam stops pouring out of the rice cooker’s steam release hole,… Continue reading Rice with green peas (rice cooker version)
Cooking Adventures 