Pink Pickled Onions Pickled onions are great to have on hand, since they make everything more delicious and are also nice to munch on as an accompaniment. Apparently they are the hip new thing, but the recipe has been around basically as long as onions have, which is to say a long time. 1 large […]
vegetarian-friendly
Masterful Mac ‘n’ Cheese (Plus bonus cupcake pin-up photos!)
Is it the artist or the tools that make greatness? In the case of this macaroni and cheese, I would humbly say it’s the artist. However, tools help a hell of a lot…as you will see from these photos. Dan’s dad is a photography enthusiastic and today I got to have fun with macro lenses. […]
The easiest lentil soup ever
Put 1 part lentils, 1/2 part rice in a pot. Clean well if you live in a country where bulk goods are kept in burlap sacks on the floor in dirty market places. Add enough water that things will be soupy. Add a tsp or so of turmeric, mostly for color, and salt to taste. […]
Yogurt Curry Cauliflower with Biryani Rice
This recipe is based primarily on what I had around and what I sort of made up as I went along, but I think it turned out well enough to be worth keeping around. Chicken is either really expensive these days, or the places I went by today were adding a stiff foreigner tax, so […]
Zingy Lentil and Bulghur Soup with Mint
Delicious, easy, soothing, simple. What more could you ask for in a recipe? This is based on the one featured in the Almost Turkish Blog I linked to in the sidebar. I wasn’t feeling well and wanted something nourishing but simple. The mint in the recipe is soothing on the tummy and the bulghur and […]
Braised Cabbage and Apples
Here’s a tasty winter side dish that adds some magenta to the plate. It’s not quick-cooking but it’s worth the wait. This is my interpretation of the version in The Art of Jewish Cooking. Preheat the oven to 350. 1 small-ish red cabbage, chopped finely4 Tbsp. butter1 red onion, slivered2 tart apples, chopped finely3/4 c. […]
Gnocchi alla lefto’versi
Step 1: Make gnocchi. I had lots of leftover potatoes that were starting to go all mushy. I’m sure we all know how to trot the gnocchi tango, but heres a quick recap: Boil peel and mash potatoesa) Add about a cup of flour and one egg per pound potatoes. And lots of salt.b) Mix […]
Red Wine Bok Choi
Hello all, Here is a recipe from my friend and co-worker Kristine (there’s a link to her photography on the side-bar). Looks like she measures things the same way we do! This makes a great veggie side-dish or light meal: Try this very simple recipe when you have some bok choi. I’ve made it twice […]
Squash and Buttermilk Soup
Tonight we had a lovely gathering at the Byway with a few friends, which we’d coordinated at our volleyball game on Tuesday. We had a couple of soups, buttermilk biscuits, and many desserts. My contribution was a vegetarian squash soup (to go with Manny’s meaty vegetable soup). There are as many ways to make squash […]
Chana Dal and Amaranth Leaves
Doing some research for the weed science class I’m TA-ing, I stumbled across a wonderful food blog (Mahanandi) of the cuisine of southern India, specifically a recipe that uses amaranth leaves (right here). Amaranth is considered a weed in the US, but the grains and greens are used worldwide in cooking. The recipe is for […]