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)
Tag: vegetarian
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
French toast
We used this recipe: http://www.epicurious.com/recipes/food/views/French-Toast-40039 but also added a dash of cinnamon. Daniel prepared the egg mixture. We love ciabatta bread for this dish. (Jan. 2015)
Javanese carrot, shallot, and apple pickle
This dish is based on the Indonesian dish, adar timun, except that I substituted Fuji apple (or Anjou pear) for cucumber. Cut 1 apple and 1 large carrot into matchsticks, and thinly slice 3 shallots, add 1 ½ Tbsp kosher salt, and cover with 2 cups hot water for 15 minutes. Drain vegetables, then mix… Continue reading Javanese carrot, shallot, and apple pickle
Grilled vegetable antipasti
We followed this recipe: https://www.foodnetwork.com/recipes/grilled-vegetable-antipasti-recipe-1911133 but swapped out some veggies. The recipe calls for a 1:4 ratio of red wine vinegar to olive oil, but we typically use a 1:3 ratio of vinegar (½ red wine, ½ balsamic) and olive oil. Here, we marinated portobellos, bell peppers (yellow, orange, and red), cauliflower, broccoli, and eggplant.… Continue reading Grilled vegetable antipasti
Burmese steamed cassava chunks
I learned this simple but elegant Burmese snack from my friend Waimar and her mother. Here are general guidelines: peel cassava and cut into finger-like chunks, removing hard pith in center. Place cassava pieces in a microwave proof bowl with a lid, then add about ¼ cup water. Microwave on high until cassava is fully… Continue reading Burmese steamed cassava chunks
Indian chickpea curry
Before starting to cook, toast ¾ tsp cumin seeds in a small, ungreased pan until fragrant (do not burn), then grind using a mortar and pestle. Set aside. Using a medium sauce pan, heat 3 Tbsp vegetable oil, then add ½ small onion (grated), 1 Tbsp microplaned ginger, and 2 minced garlic cloves. When fragrant… Continue reading Indian chickpea curry
Indian kidney bean curry
Heat 3 Tbsp vegetable oil in a medium saucepan on medium heat, then add 1 small onion (grated), 1 Tbsp microplaned ginger, and about 2 garlic cloves (minced). When fragrant and onion is golden brown, add 1 ripe tomato, cut into quarters. Reduce heat to medium-low and stir frequently until tomato melts into the onion mixture (about 5… Continue reading Indian kidney bean curry
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