Recipe from Cooking Classy, my changes in bold. Ingredients 1 large red bell pepper, cored and diced 4 medium carrots, peeled, then halved through length and sliced fairly thin 1 small red onion, diced into 1-inch chunks 1 medium zucchini, halved through the length and sliced 4 Tbsp olive oil, divided 2 Tbsp fresh lemon juice 2 tsp minced […]
Moroccan Couscous with Roasted Vegetables and Feta Read More »
Original recipe from Washington Post with a few minor modifications: 5 medium Yukon Gold potatoes, cleaned, unpeeled and quartered lengthwise into wedges 1/4 C olive oil Juice from 2 lemons 1/3 C water 1t kosher salt 8 ounces green beans One can (15-ounce) can Great Northern beans, drained and rinsed 1 teaspoons dried oregano 1 teaspoon freshly ground black
Potatoes with Lemon, Feta and White Beans Read More »
Pomodoro sauce (recipe based on Italyum): 1 1/2 pounds beefsteak tomatoes, cored, seeded, deskinned, chopped 1 medium Walla Walla onion, chopped fine 2T tomato paste 2T butter 2 ounces olive oil 20 basil leaves 2 cloves garlic, minced Salt to taste Core then blanch the tomatoes so the skins peel. Cool, remove the skins,
Over on Facebook, several of my friends were posting this meme of ten favorite albums, “no explanations.” The “no explanations” aspect of the record meme made it just a bunch of random covers someone posted. Since I have an eclectic, arguably terrible music tastes, I started my own un-meme using fruits an vegetables. I’m also going
Fruit and Vegetables Read More »
Hippie Bowls are roasted vegetables over a grain, topped with a lemon-hummus sauce. It’s become a once-a-week dinner because it’s sooooo easy to make and I love the tastes involve. Hippie Bowls: 2 heads-worth of broccoli florets 1 head-worth of cauliflower florets 2T olive oil Two pinches of grey salt Parsley to garnish 1C quinoa
The original recipe is from Cook’s Illustrated, and is a pretty tasty diversion from the standard buttermilk pancake. To offset the weight of the ricotta, you fold in extra, whipped whites. Lemon ricotta pancakes (original source Cook’s Illustrated) 1 C all-purpose flour 3/4 t baking soda 3/4 t salt 1 1/2 C whole-milk ricotta 3
Lemon ricotta pancakes Read More »
Janet and I took the Persian Cuisine demo cooking class at the local hippie grocery store last week. I reproduced two of the recipes: Khoresh-e kadu Halvai-o Alu ba Morgh (Braised butternut squash and chicken stew with prunes and walnuts) and Aash-e-Reshteh (beans, fresh greens and noodle soup). Aash-e-reshteh (beans, fresh greens & noodle soup)
And now for something completely different… Paseo-like Cuban pork sandwiches, using a recipe from the Seattle Times food blog, originally based on Paseo reverse-engineering done by Lorna Yee, presented in her cookbook The Newlywed Kitchen. This took me about 1 1/2 hours of attentive cooking, but elapsed time was about 20 hours as most of the marination happened the night
Paseo-like Cuban pork sandwich Read More »