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Palestinian minced salad (salata khadra mafruma)

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Chop into bite-sized pieces: 3 firm tomatoes (I removed the juicy insides), 4 Persian cucumbers (or 2/3 large English cucumber), 1 yellow or orange bell pepper, 1 cup red cabbage, and 2-3 jalapeño peppers (I used 2, cut them in vertical halves and into ¼ inch half-moons). Combine all of those vegetables in a large… Continue reading Palestinian minced salad (salata khadra mafruma)

Palestinian beef and cauliflower stew (tabikh zahra)

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Recipe from The Gaza Kitchen by Laila El-Haddad and Maggie Schmitt, with some modifications. The cookbook is available on Amazon here: The Gaza Kitchen: A Palestinian Culinary Journey https://www.amazon.com/dp/1935982230/ref=cm_sw_r_cp_awd_UmLjxbD2FAAEH This dish involves two parts: First, make the maraqa (basic spiced beef broth): Pat dry a 1 lb piece of beef (here, bone-in beef shank), sprinkle… Continue reading Palestinian beef and cauliflower stew (tabikh zahra)

Pan-seared spam and scrambled eggs over rice

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We had two slices of spam leftover from making spam musubi, so we tried this quick and easy recipe: http://eatingrichly.com/spam-eggs-and-rice/. Because spam already is salty, we reduced the amount of soy and fish sauce in the marinade to 1 Tsp and 1 tsp, respectively. We did not add salt or pepper to the egg mixture.… Continue reading Pan-seared spam and scrambled eggs over rice

Japanese-style beef and potatoes (nikujaga)

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We often increase the minced beef to 1 lb based on our pantry and sometimes add one additional small carrot. Recipe here: http://www.splendidtable.org/recipes/japanese-style-meat-and-potatoes (Jan. 2016) Note: This recipe is flexible and can be modified. For ex, we have used ¼ cup sake instead of white wine. We also have used a mix of daikon (½… Continue reading Japanese-style beef and potatoes (nikujaga)

Indian samosa casserole

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We followed this recipe from The Vegetarian Times, with significant modifications: http://christinehennessey.blogspot.com/2009/12/indian-samosa-casserole.html?m=1. First, we added ½ tsp each turmeric and paprika, ½ chopped jalapeño pepper, 1 Tbsp chopped fresh cilantro, and 8 curry leaves to the filling. We also used chicken broth instead of vegetable broth and sugar instead of agave nectar. We tasted the… Continue reading Indian samosa casserole

Filipino chicken adobo with hard-boiled eggs

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We tried a modified version of Classic Chicken Adobo from Marvin Gapultos’ Adobo Road Cookbook: http://www.seriouseats.com/recipes/2013/05/classic-chicken-adobo-adobo-road-cookbook.html, with the following modifications: (1) slightly over ½ cup soy sauce, (2) 1 cup white vinegar, and (3) two thighs, drumsticks, and wings (each skin-on and bone-in). We also added 6 peeled, hard-boiled eggs to the pot for the… Continue reading Filipino chicken adobo with hard-boiled eggs

Oatmeal cookies with chocolate chips, pecans, and dried cherries

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On this snow day, we decided to try out this Smitten Kitchen recipe: http://smittenkitchen.com/blog/2007/11/oatmeal-chocolate-chip-and-pecan-cookies. We ran out of pecans, so we substituted half of the pecans with dried cherries. We also used rolled oats instead of quick-cook oats. These cookies ended up being overly sweet (probably due to the 12 oz of chocolate) and quite… Continue reading Oatmeal cookies with chocolate chips, pecans, and dried cherries