These should really be called dinosaur eggs! These are a beautiful and simple accompaniment to a meal. They can be stored for several days. Make them with Congee to add some protein if you are feeling under the weather. Looks beautiful after 1.5 hrs simmering! They would have been darker if I let them steep […]
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Afghani Pumpkin Chunks
To be honest, I was inspired to make this based on a menu item I didn’t actually order at an Afghani restaurant – something called a Kaddo Bouarani, sweetened pumpkin with Afghani meat sauce. Since Lillian already has a wonderful recipe for the latter, I decided to try making the pumpkin half, especially since pie […]
White Bean Salad (That Doesn’t Suck)
Typical potluck bean salad is an affront to the senses: bland yet pungent, mushy, tin-can-flavored filler. This recipe is none of those things. It’s a simple and quick preparation that highlights fresh herbs and ever-delicious olive oil. I recommend using white wine vinegar (NOT all-purpose distilled white or cider vinegar), but you could also use […]
Stir Fried Green Beans
These turned out so well (and was so easy), I thought I’d just put it on here for reference: Ingredients1 pound green beans, gross ends removed4 cloves garlic, cut into slices1 Tbsp ginger, skinned and cut into slices2 Tbsp high temperature oil 1-2 Tbsp soy sauce1/2-1 tsp sesame oilTabasco to taste(optional) 1 Tbsp roasted sesame […]
Bias Cut Green Beans
I’ve had asparagus cut this way, but it’s not as fun to eat when you don’t get to bite into the shoot. I think that green beans are a better application for this technique. They’re a bit of a pain to cut like this, but boy they’re yummy. 8-16 oz. green beans1 red bell pepper3 […]
Spinach with Chickpeas
This is another recipe from Chef Ramzi’s cookbook. Very easy to make, good on rice or with pita bread. Had a bit of protein from the chickpeas, which makes it a nice satisfying side dish (or main dish for skinny vegetarians.) Ingredients2 10oz packets of frozen spinach, thawed and squeezed dry, or 2 pounds fresh […]
Middle Eastern Veggie Ragout
I got this recipe from a cookbook by Chef Ramzi, which contains a nice mix of Middle Eastern and international recipes. I have no idea if it’s an “authentic” Middle Eastern recipe, but it uses ingredients and techniques from that region. It’s also really easy, uses simple ingredients and is quite tasty. Ingredients1 small onion, […]
Scalloped Potatoes
Hooray for cheezy comfort food! The key to this recipe is to slice waxy potatoes ethereally thin (no more than 1/8″, ideally more like 1/16″). I accomplished this with the slicing side of my grater. I tried using the food processor, but it didn’t slice them thin enough. Even if you can’t get them that […]
Sweet Potatoes in Chili Powder Sauce
This makes a nice combination of sweet, savory and a little bit of spicy, and is a really nice accompaniment to roasts and meaty entrees. “Sweet Potatoes in Chili Powder Sauce” is probably not the catchiest name, but I figured “Southwest Style Sweet Potatoes wasn’t terribly clear, and I made up the recipe, so probably […]
Twice-Baked Potatoes
There is no worthier cause for burning your tongue than biting into a twice-baked potato. They’re a bit of a hassle to make, but the payoff is delicious, and makes great leftovers. They can be seasoned any way you like–this is for a bacon jalapeño version. 6-7 medium russet potatoes3 strips cooked bacon, chopped very […]