Preheat oven to 425. Peel and cut 2 rutagabas into largedice (here, I also added 1 small fennel bulb, chopped). Spray with olive oil, lightly season with salt and black pepper, and then roast for 40 minutes. Toss lightly with 1 tsp apple cider vinegar, or add to soup (we’re doing half and half this evening). This recipe… Continue reading Roasted rutabaga
Tag: vegetarian
Oven-roasted Korean sweet potato (goguma)
Preheat oven to 400. Wash and scrub four Korean sweet potatoes, dry off with paper towels, and then place two sweet potatoes on a large piece of foil (enough to create a foil pocket for two sweet potatoes). Lightly coat the skin of each sweet potato in olive or neutral vegetable oil. Gently wrap the… Continue reading Oven-roasted Korean sweet potato (goguma)
Korean marinated perilla leaves (gget nip)
Soak about 20 fresh perilla (or sesame) leaves in salt water (10 to 1 ratio of water to salt), cover, then let sit for 1 week. Drain, then carefully brush each leaf with a mixture of 1 part Korean soybean paste (doen jang) and Korean hot pepper paste (kochujang), sprinkling lightly with toasted sesame seeds.… Continue reading Korean marinated perilla leaves (gget nip)
Middle Eastern eggs poached in cumin-infused tomato sauce (shakshuka)
Heat 3 Tbsp olive oil in a large skillet, then add 1 sliced onion and 2 sliced, seeded jalapenos. Cook gently until soft, then add 3 cloves minced garlic. In a minute, add 1 tsp each cumin and sweet paprika as well as a dash of cayenne. Stir, then add a 28 oz can of… Continue reading Middle Eastern eggs poached in cumin-infused tomato sauce (shakshuka)
Madder Jaffrey’s Indian chickpea curry (chana masala)
Heat 3 Tbsp canola oil in a Dutch oven, then add in the following order at separate intervals: 3/4 tsp cumin seeds; 1 finely diced onion until browned; 1 tsp freshly grated ginger; ¾ tsp coriander seeds, ¼ tsp cayenne and turmeric; and then 1 ½ tomatoes, grated (skin removed). Add 1 cup water and… Continue reading Madder Jaffrey’s Indian chickpea curry (chana masala)
Indian eggplant curry (baingan bharta)
Cut eggplant (here, 6 baby eggplants) into 2"x 1" chunks with skin on, toss with olive oil and salt, then broil in oven for about 15 mins. Separately, heat a wok with 3 Tbsp canola oil, then add 1 tsp black mustard seeds, ½ tsp each whole cumin seeds, whole fennel seeds (here, anise seeds),… Continue reading Indian eggplant curry (baingan bharta)
Egg white omelette with roasted asparagus
We had about 8 stalks of leftover roasted asparagus, which already were seasoned with olive oil, salt and black pepper. We cut them into bite-sized pieces on a diagonal. We then sauteed the asparagus pieces in a small saute pan, and then add 6 egg whites (lightly mixed). We browned it on each side, then… Continue reading Egg white omelette with roasted asparagus
Roasted vegetable soup with lima beans
Broil on high: 3 eggplants (pierced a few times to release steam) for 30 mins. Turn over eggplant, then then add a second tray on the same level as the eggplant and add 2 seeded, halved bell peppers (here, red and orange) for 15 mins. Turn over the bell peppers, then add a tray of 3 tomatoes on… Continue reading Roasted vegetable soup with lima beans
Classic hummus
Drain 15 oz canned chick peas, setting aside 3 pieces for garnish. Mix the chick peas with ½ cup water in a sauce pan, bring to a boil for a few minutes until water reduces by half. Pour the hot chick pea mixture into a food processor, add 2 cloves garlic and 1 tsp salt,… Continue reading Classic hummus
Basil pesto pasta garnished with cherry tomatoes
The basil and tomatoes came from our balcony garden. Recipe from Ina Garten: http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe.print.html#. This was my first time making pesto, and I loved Ina’s use of walnuts as well as pine nuts. (Oct. 2014)
Cooking Adventures 