I’m posting this as an add-on to Alex’s Kushari recipe–it’s really good on top of kushari, but it’s also a great side dish in general. This is for a dry style chickpea with Indian spices. It is also dirt cheap! Chana masala on top of kushari. 1 can of chickpeas3 Tbsp cooking oil1 Tbsp black […]
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Koshari
This is a very simple and easy recipe for when you either have lots of leftover rice, or when you have almost nothing fresh in the house but a full pantry. It’s a traditional, cheap Egyptian dish, and while I still haven’t visited Egypt, I’m told I make it pretty close to the original. It’s […]
Saffron Cauliflower and Chicken curry
This was inspired by a dish served at a local Indian restaurant, and then based on techniques from this very different curry. I’m still developing it, but it turned out so well I thought I’d post the version I made tonight. Ingredients 1/2 onion, minced 1/2 tsp black mustard seeds (optional) 3 cloves garlic 1.5″ […]
Indian cucumber salad
I just made this salad up, but it turned out so well as an accompaniment to Indian food that I thought I should post it. It’s quick and easy to make, and for those who don’t like American cucumbers, you can often get the “burpless” smaller varieties at Middle Eastern and Indian grocery stores. Ingredients […]
Beef Empanadas
These are truly a labor of love, but the payoff is delicious (also, they freeze well). You could make these with any meat (ie shredded chicken) or even just potatoes or cheese. This uses hot water pastry crust, which rolls out like a dream and holds up well to chunky fillings. The dough I used […]
Harira
This is an essential element in Moroccan cuisine, especially during the festive month of Ramadan, when it is used to break the daily fast, following dates and perhaps milk. This is a hearty tomato-based soup with considerable versatility, depending on the ingredients that you have on hand and the flavors that you prefer. Ingredients: – […]
Roasted Cauliflower Yogurt Dip
Ingredients: 1 head cauliflower (2 lb), cut into florets 2 Tb olive oil 1/4 tsp whole cumin seed salt red pepper flakes 1 cup plain yogurt (I use Greek yogurt) 1 Tb lemon juice Method: 1) Heat oven to 425 F. On a rimmed baking sheet, drizzle florets with oil and sprinkle with cumin seed, […]
Hatomugi Porridge – aka Boatmeal
I’ve been bugging mom for ages to give me this recipe, only to find out a) it doesn’t actually involve hatomugi, and b) it’s super simple and easy. Combine the following ingredients in a slow cooker, set to cook for 10 hours or so overnight:1/2 part barley1/2 part oats4 parts water (maybe a little more […]
Sweet and savory kale
This sounds a little weird perhaps, and there are some haters out there who can’t abide sweet with savory. But haters gonna hate, and this side dish turned out really well – I served it with roasted chicken, mashed potatoes and gravy, and it added that sweet element you get from cranberry sauce without being […]
Tea Eggs
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 […]