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
Tag: vegetarian
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)
Lebanese farmer’s salad with tahini dressing (salata felaheen)
Toss together 2 cups chopped cucumber, 1 cup red radish (cut into half-moons), ½ cup diced bell pepper, and 1 cup chopped parsley. Mash together 2 cloves garlic and 1 tsp salt, then whisk in ¼ cup tahini and 5 Tbsp lemon juice. Pour dressing over salad and serve. This recipe is from Classic Lebanese… Continue reading Lebanese farmer’s salad with tahini dressing (salata felaheen)
Vietnamese daikon and carrot pickle
Very excited about making this pickle for the first time. Recipe from Andrea Nguyen’s The Banh Mi Handbook and available on her glorious food blog, VietWorld Kitchen, https://www.vietworldkitchen.com/blog/2009/05/daikon-and-carrot-pickle-recipe-do-chua.html. (Dec. 2014) Sources: Andrea Nguyen's The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches (Ten Speed Press, 2014); Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Neapolitan vegetable soup (cianfotta)
After a day of gnoshing, we decided to try lighter fare for dinner. This recipe is loosely based on: http://www.foodnetwork.com/recipes/mario-batali/vegetable-soup-in-the-style-of-naples-cianfotta-recipe.htm. We modified by adding thyme, sage, Italian parsley, and a dash each tomato paste and apple cider vinegar. This recipe is vegetarian, but here we used 4 cups of chicken broth instead of the 2… Continue reading Neapolitan vegetable soup (cianfotta)
Balsamic and parmesan roasted cauliflower
OMG, this dish is amazing - savory, with nice mouthfeel. Recipe is here: http://www.eatingwell.com/recipes/balsamic_parmesan_roasted_cauliflower.html, except that I substituted the marjoram with Greek oregano and reduced parmesan to 1/3 cup. Thank you to Heidi for sharing this recipe earlier this month! So glad I tried it. (Jan. 2015)
South Indian vegetable and pigeon pea soup (sambar)
Recipe from Aarti Party by Aarti Sequeira. The next time, we may double the broth to make itmore soupy. We enjoyed this with store-bought idli. (Jan. 2015)
Pulao with black-eyed peas
We had some leftover, unused black-eyed peas from the Ghanaian dish (red-red), so I decided to try out this recipe to use the remaining cup. Before starting this recipe, I boiled the soaked,drained peas in water (about 1 cup peas to 3 cups water) until tender (about 30 mins). Here is the recipe by Aarti Sequeira: http://www.foodnetwork.com/recipes/aarti-sequeira/black-eyed-peas-pulao-recipe.html.… Continue reading Pulao with black-eyed peas
