I say what we’ve been cooking instead of what I’ve been cooking, because with the new baby, Derek has been doing about as much cooking as I have, if not more. In the first few months he was mostly just making old standbys, but in the last week or two we’ve finally started to branch out and try some new recipes. I don’t have time to write full blog posts about each one, so I’ll write a short blurb here for each. Read the rest of this entry »
I had a butternut squash that was starting to go bad, and I asked Derek to choose a recipe to use it up. He chose this Yotam Ottolenghi recipe for roasted butternut squash and red onion with tahini and za’atar, which I was happy about, because it would allow me to use up some of the zaatar I bought to make the last Ottolenghi recipe we tried (this za’atar spiced beet dip). You can find more comments about the recipe (and a photo!) on this seriouseats page. Read the rest of this entry »
I’ve seen this Yotam Ottolenghi beet dip recipe show up on several blogs lately, and although beets and goat cheese is a standard combination, I’ve never tried beets and goat cheese with Zaatar before. It sounded interesting, so I thought I’d give it a try.
I used pre-cooked, pre-peeled beets, and so the recipe was pretty easy—just put everything but the garnishes in the food processor and blend. The puree tasted okay, but I could barely taste the za’atar, which was the reason I had picked the recipe in the first place. I ended up adding quite a bit more as a garnish on top of the puree. as well as more hazelnuts and goat cheese and scallions. (The garnishes seemed to disappear much faster than the beet dip.)
We ate the dip with pita bread, but it seemed to last an awful long time, given that it was only made from 6 beets. (Normally Derek and I could polish off 6 small beets in one or maybe two sittings.) Derek liked the dish more than me, but after we finally finished it I asked him if we should make it again, and he said no.
I think my main problem with the recipe is that it’s a dip. I just didn’t know what to do with it. I couldn’t figure out what to dip into it other than pita bread, and I didn’t really want to eat a massive amount of pita bread. I think I would have liked it better as a salad with sliced beets.
My sister loves this recipe for a yam and peanut stew with kale, and has recommended it to me several times. She mentioned it again last week and coincidentally I had (almost) all the ingredients on hand (everything but the roasted and salted peanuts and the scallions). Hanaleah said that I could leave off both, since they’re just garnishes. So I decided to make it for dinner.
Even after making two zucchini breads, I still had a ton of zucchini left. I cooked some up with carrots and onions and used it as a topping for pasta along with fresh tomatoes and basil. It was tasty but for my next recipe I wanted to try something a little bit different. When I was looking for recipes that call for coconut flour, I had bookmarked this recipe for almond meal and zucchini falafel from the divaliciousrecipesinthecity.com blog. Unfortunately, I didn’t go back and re-read the head notes before making the recipe, I just started with the ingredient list. I saw “almond meal” and thought it was supposed to be ground almonds, but it turns out the recipe is actually calling for the fibrous, low-fat almond meal leftover from making homemade almond milk. Whoops! Maybe that’s why my falafel were such a disaster. But a surprisingly tasty disaster… Read the rest of this entry »
This stew from the AMA cookbook is vaguely similar to the Moroccan-style tagine recipe I posted earlier this year. Like that tagine, the recipe calls for vegetables and chickpeas and sweet spices like cinnamon and ginger, but unlike the tagine recipe the ingredient list isn’t a mile long. And yes, I did notice that the recipe calls for eggplant. I decided to step outside my comfort zone, as well as the season. Read the rest of this entry »
I haven’t posted to this blog in a long time. Partly it’s because I’ve been traveling a lot, and partly because I’ve been cooking old, familiar recipes instead of trying new ones. But mostly it’s just that I’ve gotten behind. I have a stack of recipes that I’ve cooked and keep meaning to blog about, but never seem to get to. And the longer I wait the less I remember. But last night I made a new recipe that’s definitely worth blogging about. It’s a Moroccan-style tagine from the Angelica Home Kitchen cookbook by Leslie McEachern. Derek and I have tried vegetarian (or at least meatless) tagines at Moroccan restaurants before, and never really cared for them. The broth is always a bit boring and the vegetables bland and overcooked. And the couscous never really excites us. I decided to try this tagine recipe because it didn’t look like what we’ve gotten in restaurants! There are lots of spices and not much broth. Read the rest of this entry »
I was looking for a recipe that called for turnips, and came across this winter ragout in France: the Vegetarian Table by Georgeanne Brennan. It’s basically an oven-roasted stew full of big chunks of parnsips, turnips, rutabagas, and carrots. (I couldn’t find any rutabagas so I subbed in potatoes.) The stew also calls for ribbons of chard and caramelized shallots. At first glance I thought this recipe was for a French-style stew, but it’s seasoned with turmeric and raisins, and you’re supposed to serve it with yogurt and a mixture of dill, tarragon, mint, and chives. So there’s definitely a North African influence. Read the rest of this entry »
I remember going to a Lebanese restaurant in a basement in Pittsburgh, and getting a very tasty (but very oily) dish of lentils and rice, covered in caramelized onions. This recipe from the AMA cookbook doesn’t say anything about its origins, but I imagine it’s based on the same traditional Lebanese recipe. Read the rest of this entry »
This recipe is quite simple but extremely tasty, and quite refreshing. The vibrant orange of the salad adds some loveliness brightness to our otherwise grey European winter days. The recipe is based on a recipe in Peter Berley’s Fresh Food Fast, but I’ve modified it a bit to suit my own tastes. Here’s my in-progress version of the recipe. I’ve doubled the amount of carrots because carrot salad makes such nice leftovers, and I can eat it days on end without getting tired of it. If you don’t have a food processor and don’t feel like grating 2 pounds of carrots by hand, by all means cut the recipe back down. Read the rest of this entry »
Derek and I hosted a poker game the other night and I wanted to serve something for people to snack on, but I didn’t want to be tempted by a bunch of sweets. So I served hummus and one of our guests brought raw veggies. Plus, I made pita chips. When I was at a friend’s wedding in Israel a few weeks ago I ate about a million pitas that had been slathered with olive oil and either za’atar or chopped tomatoes, then cooked on a hot grill. They were fabulous, and addictive. I didn’t have the energy to make pita bread from scratch, nor did I have a hot grill to cook them on. So instead I bought some pita bread at the Turkish store near me, cut them into triangles, tossed them with (unrefined, nutty-tasting) canola oil and zatar, and crisped them up in the oven. They were a hit at poker night. Read the rest of this entry »
I finally found tempeh in Saarbrücken. I’m so excited! It’s a beautiful tempeh too: big and fat and covered in a soft white layer that looks almost like paper. I tried to take it off at first before I realized it was part of the tempeh. Rather than use the tempeh in one of our old tempeh recipes, we decide to try a new one from Peter Berley’s Fresh Food Fast. We chose one of the spring menus: charmoula baked tempeh with vegetable couscous. Apparently charmoula is a spicy Moroccan marinade. Derek was worried, as he claims not to like Moroccan food but I thought the combination of spices looked good. Read the rest of this entry »