At least two dinners with no meat per week
Friday, March 7, 2008 I am not sure why almost every pasta dish I’ve cooked in this project is Neapolitan or inspired by that region. Well, the next one won’t be. Promise. For now, we have the fantastic Pasta e Lenticchie (Pasta with Lentils). This is but one of the many Neapolitan pasta with legume […]
VDP: Pasta with Lentils Read More »
Wednesday, Thursday March 6, 2008 Burghul with tomato is another traditional Lebanese dish that I ate on a regular basis as a child. The basic recipe is extremely simple, just burgul cooked with onions and tomatoes. That is all good, but to make it a bit more substantial I added some roasted cauliflower and zucchini.
VDP: Burgul Pilaf with Cauliflower and Zucchini Read More »
Thursday, February 28, 2008 Tonight’s vegetarian dinner was a very simple pasta dish of Neapolitan leanings. It’s made from mostly leftover ingredients I had in the fridge, but is delicious and fresh tasting. I had made some pizza on the weekend and had some leftover fresh mozzarella balls, some tomato sauce, a bit of ricotta/cream
VDP: Penne with Ricotta-Tomato sauce and Fresh Mozzarella Read More »
Wednesday, February 22, 2008 I think chickpeas, eggplant and yogurt are a Mediterranean match made in heaven. In one of Paula Wofert’s books, “The Cooking of the Eastern Mediterranean“, she has a recipe for an eggplant and chickpea stew that I love. That one is more like a thick Caponata and includes tomatoes, but it
VDP: Eggplant Cutlets, Chickpeas and Yogurt Sauce Read More »
Wednesday, February 20, 2008 Tonight’s dinner includes two recipes, both prepared mostly the night before. The Spanakopita was stuffed the night before and baked as soon as I got home from work for dinner. It’s based on another recipe from Leitesculinaria.com. Here, I halved the recipe. I also omitted the dill, since my wife dislikes
VDP: Spanakopita and Beets with Pistachio Butter Read More »
Saturday, February 16, 2008 Why is this a tart, not a quiche? I am not exactly sure, but I can give it a shot. This here is a quiche. It’s got a lot more eggs, it’s about 2 inches thick and the whole point of it is the custard, not the ‘filling’. A savory tart
VDP: Swiss Chard, Shallot and Goat Cheese Tart Read More »
Thursday, February 7, 2008 This Thai-inspired dish is based on a “Quick Braised Vegetables, Thai Style” from Mark Bittman’s “How To Cook Everything Vegetarian“. It is not an exact replica because I did change a few things, some due to availability and some to make it more to my taste. The dish should include eggplant,
VDP: Braised Vegetables and Tofu, Thai Style Read More »
Saturday, February 2, 2008 Well, I had some mushrooms I needed to use up and I had to inaugurate my large Colombian clay baking dish. Supposedly, the casein in milk is very good for strengthening clay pottery and it’s a good idea to cook some milk in a clay pot before starting to use it.
VDP: Potato Gratin with Braised Mushrooms Read More »
Thursday, January 31, 2008 Two legume and greens dishes in one week. Definitely not intentional, I actually wanted to make something kind of Indian and remember seeing a recipe in “How to Cook Everything Vegetarian” for a lentil soup with coconut. When I was ready to make it, I noticed that in addition to missing
VDP: Indian Lentil and Spinach Soup with Naan Read More »
Tuesday, January 29, 2008 This is one of the many permutations of ‘beans with greens’ that exist in many cuisines and are almost always good. This can be cooked in about 20 minutes. First thing is to boil a pot of water with a generous dose of salt and throw a few garlic cloves in
VDP: Escarole With White Beans Read More »