Shiitakes, tofu, and miso

December 26, 2011 at 9:44 pm (Japanese, Miso, My brain, Quick weeknight recipe, unrated, Vegetable dishes)

When I first moved to Saarbruecken there were no shiitakes to be found, but in the last three years they’ve started appearing at a few stores around town.  They’re quite expensive, but at least they exist! I splurged on a bag of shiitakes the other day, and ended up throwing together a quick, tasty stir-fry with an onion, the shiitakes, some diced tofu, and miso.  I sauteed the onion and shiitakes in just a touch of olive oil, then added the tofu and the miso at the end.  I don’t have a recipe, but I loved the combination, and so I thought I’d record it here so I don’t forget it.

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Roasted sweet potato wedges

December 26, 2011 at 9:35 pm (Fall recipes, My brain, Quick weeknight recipe, Starches, unrated, Winter recipes)

I was in a rush to get some sweet potatoes roasted the other day, and so instead of baking them the usual way (stabbing them with a fork and roasting them whole), I cut them into long wedges (about 8 per sweet potato), and roasted them on a cookie sheet at 425 F.  I didn’t add oil or salt, and I didn’t peel the sweet potatoes first, just gave them a quick scrub.  They turned out really well, with a mixture of textures—some soft, moist parts like you’d get in a typical baked sweet potato, and some crunchier, more caramelized bits, like you’d get from a sweet potato fry.  Both Derek and I really liked the texture of the roasted sweet potato skin.  So don’t peel your sweet potatoes!

I made sweet potato wedges again a few days later, except that I sprinkled on a little salt and some olive oil.  The wedges ended up both a bit more moist and a bit more crisp than the previous time.  Delicious!

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Savory Indian chickpea pudding

December 26, 2011 at 9:04 pm (Beans, C (2 stars, okay, edible), Indian, Madhur Jaffrey)

Even after my experiments with Socca I still had some chickpea flour left, so I decided to try this recipe from Maddhur Jaffrey’s World of the East.  She calls it a savory chickpea flour “quiche,” but then goes on to say that it resembles a quiche only in that it’s like a set custard that can be cut and served in sections.   Read the rest of this entry »

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