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Middle Eastern stuffed peppers and tomatoes (filfil mahshi)

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We generally followed this recipe: https://www.arabamerica.com/recipe/stuffed-peppers-mahshi-falafli/ Our modifications: first, we substituted a medium, dual-lobed shallot (finely diced) and 2 cloves garlic (minced) for one medium onion. For the spices, we used 1 tsp cumin, ½ tsp allspice, and ¼ tsp cayenne. For the herbs, we used 1 Tbsp minced parsley, 2 tsp minced dill, and… Continue reading Middle Eastern stuffed peppers and tomatoes (filfil mahshi)

Japanese savory cabbage and pork pancake

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We tried this recipe to use up ½ small head of red cabbage: https://cooking.nytimes.com/recipes/1020172-classic-okonomiyaki-japanese-cabbage-and-pork-pancakes?smid=ck-recipe-iOS-share Our modifications: first, in lieu of 1 tsp bonito soup base, we used 2 tsp smoked bonito flakes, which we mixed into 1 cup room temperature water. Second, we used 2 tsp Chinese pickled radish (ya cai) instead of pickled ginger.… Continue reading Japanese savory cabbage and pork pancake

Roasted root vegetable soup with curry flavors

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We followed this recipe to make use of vegetables in our pantry: https://cooking.nytimes.com/recipes/1020950-any-vegetable-soup?smid=ck-recipe-iOS-share Our modifications: first, preheat oven to 400. Peel and dice (into 1.5" dice) 2 large carrots, 3 small Korean sweet potatoes, 1 large russet potato, and 1 medium purple-topped turnip. Toss in 1 Tbsp canola oil and ½ tsp each salt and… Continue reading Roasted root vegetable soup with curry flavors

Crispy rice frittata

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We tried this recipe for our leftover jasmine rice: https://www.bonappetit.com/story/crispy-rice-frittata Our modifications: first, we added a handful of baby spinach (about 15 leaves), cut into ½" slices. We sauteed the spinach along with the scallions, but the next time we’ll probably sprinkle them into the egg mixture. We also used canola instead of olive oil… Continue reading Crispy rice frittata

Spinach and garlic egg white omelette

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We tossed this together on the fly. First, heat a medium-sized (7 inch) nonstick pan and lightly spray with oil. Add 1 minced garlic clove and a handful of julienned fresh baby spinach (about 10 baby spinach leaves), and saute lightly for a minute. Spread the spinach mixture evenly along the pan, then lower heat… Continue reading Spinach and garlic egg white omelette

Korean soybean soup with vegetables

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We tried this Maangchi recipe: https://www.maangchi.com/recipe/baechu-doenjang-guk Our modifications: we didn’t have napa cabbage, so we used one Idaho potato and three types of fresh Asian mushrooms (shiitake, bonapi, and enoki) and 1 scallion. We did not need to parboil any vegetables, and the potato already has starch. We combined dried anchovies, soybean paste, one chopped… Continue reading Korean soybean soup with vegetables

Harissa white bean and broccolini stew

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We tried this NYT recipe: https://cooking.nytimes.com/recipes/1020754-spicy-white-bean-stew-with-broccoli-rabe?smid=ck-recipe-iOS-share Our modifications: first, we added ¼ lb (4 oz) small diced Wisconsin summer sausage, which we browned and then set aside, adding later with the chopped florets. Second, in lieu of preserved lemon, we used 2 dried Persian limes (which we reconstituted in hot water for 20 mins and… Continue reading Harissa white bean and broccolini stew