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 […]
Latest Posts
Chicken Parmigiana Revisited
Call it chicken parmesan, parmigiana, or parm, most of the time this winds up being a soggy, insipid dish. BUT–never fear, dear readers, I have improved it! The trick is to put the chicken (or veal) cutlets on top of the sauce, which keeps the breading from getting soft. I keep the cutlets small so […]
Kadhai Paneer
I synthesized this from a couple of recipes. It turned out pretty well, and we could use some more Indian recipes on the blog. Ingredients1/2 pound paneer or tofu1 red and 1 green bell pepper, cut into 1.5-2″ squares 1.5 Tbsp coriander seeds2 dried red chilies4-6 cloves garlic, minced 4-6 medium tomatoes (depending on desired […]
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, […]
Chimichurri
I don’t know if this is a true chimichurri: if you want a discussion of what that means, read here. What it is is a zingy green-ish sauce that’s good on meat and fish. It’s very intense when you first make it, but it will mellow in the fridge. I used the herbs I had […]
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 […]
Yogi Tea (Chai)
This is a recipe* that I used back in the ’70s BC (before children). I rediscovered chai recently and have tried many brands that are premixed. This is an easy-to-make, great drink for a cold winter day, and in the warm months it is delicious chilled. The directions are for stove-top preparation, but I seem […]
Moroccan Bread with Semolina Flour
Here’s a recipe from Melanie – I know we already have an ok-ish Moroccan bread recipe, but this one is a bit more authentic. However, every bakery/family does the bread a little bit differently. This recipe is heavy on the semolina flour, while others are more wheaty. It’s also our first family-made video recipe! Here’s […]
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 […]
Vietnamese Carrot & Radish Pickles
These sweet-and-sour pickles are a wonderful accompaniment to many dishes, and are an especially nice contrast to meat-heavy or fried main dishes. I also like to add them to salads, sandwiches, and even instant noodles. You can also make them with red radishes, which turns out beautiful and zingier than if you use daikon. These […]