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,
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 »
I love making gyoza, but because I am not adept enough at it to hand-make them at the rate my family consumes them, I wanted to try the Dumpling Cube my mother-in-law gave me for Christmas. The result was my best batch of gyoza using the Classic Pork Gyoza from Japanese Soul Cooking as a starting point.