Peel one chayote, then cut into large matchsticks. Season lightly with salt and black pepper, then saute until lightly browned in some olive oil. Pour lightly mixed eggs (here, 3 whole eggs and 2 eggwhites) over top, letting egg mixture set and brown on edges. Flip (here, I used a second saute pan) and let… Continue reading Chayote omelette
Tag: vegetarian
Jicama omelette
Peel one jicama. Cut in half, and then set one half aside. Cut half the jicama into wide, thin ribbons. Season lightly with salt and black pepper, then saute until browned in some olive oil. Pour lightly mixed eggs (here, 3 whole eggs and 2 egg whites) over top, letting egg mixture set and brown on edges. Flip… Continue reading Jicama omelette
Spicy butterscotch pudding
This is one of my husband's favorite pudding flavors. Whisk together 2 Tbsp cornstarch, ½ cup light brown sugar, and a dash of salt in a small pot. Add 1 cup each milk and half and half, then cook over medium heat, stirring frequently until mixture thickens. When thickened, remove from heat and stir in 1… Continue reading Spicy butterscotch pudding
Banana-egg pancakes (gluten free)
I finally tried this recipe from Briana, and it was tasty. Mix 2 ripe bananas with 2 eggs, then add a dash each cinnamon and nutmeg. Using a nonstick pan, heat a little almond oil, then ladle out one pancake’s worth of batter. Cook until browned on each side, and continue until you use up… Continue reading Banana-egg pancakes (gluten free)
Roasted rutabaga
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
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)
