ACTIVE: 45 MIN TOTAL TIME: 1 HR 25 MIN SERVINGS: 6 1/2 cup raisins 1/4 cup roasted almonds, chopped 1/2 pound white mushrooms 1 cup steamed shelled edamame 2 1/2 cups cooked green or brown lentils 2 cups cooked Israeli couscous 2 1/2 teaspoons curry powder 1 tablespoon fresh lemon juice 2 teaspoons ground dried […]
Serves: serves 3-4 Ingredients 4 tablespoons olive oil 3 shallots (or 1 small onion), chopped 3-4 cloves of garlic 2 teaspoon cumin 3 teaspoons paprika (I used a combo of sweet & smoked, but use what you have) 2-4 tablespoons sherry vinegar (depending on how much tang you like) 1 28-oz can whole peeled tomatoes, use […]
Ingredients SERVINGS: 8 Nonstick vegetable oil spray 1½ cups all-purpose flour 1½ teaspoons baking powder 1 teaspoon kosher salt 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¾ cup granulated sugar ⅓ cup (packed) light brown sugar ½ cup vegetable oil ⅓ cup applesauce ¼ cup unsweetened almond milk or cow’s milk 2 teaspoons finely grated peeled ginger ½ teaspoon vanilla extract 3 medium carrots (about 8 oz.), peeled, coarsely grated 2 tablespoons black sesame seeds Preparation Preheat oven to 350°. Coat […]
This is one of those dishes that taste even better the next day, after the flavors have had time to develop, so feel free to make it ahead of time and reheat it. Most of the seasoning comes from curry powder–a full tablespoon–so be sure to use a fresh, high-quality curry powder (or simply one […]
Friday, February 27, 2015
The little bit of tahini may seem odd, but it really pulls the flavors together. It contributes a little bit (2/5 of a gram) of fat, but I think it’s worth it. Ingredients 1 large onion, chopped 4 cloves garlic, minced 1 1/2 tablespoons ginger root, minced 3 to 4 cups vegetable broth 1 1/2 […]
Friday, February 20, 2015
sushi rice came from Roy’s on 1st between 62nd and 63rd
Thursday, February 19, 2015
3 Tbsp olive oil 1 large yellow onion, quartered and thinly sliced 2 medium fennel bulbs (about 1 1/4 pounds), trimmed, quartered from root to stalk, and thinly sliced 4 medium cloves garlic, finely chopped 1 tsp chopped fresh thyme leaves 2 tsp fennel seeds two 28-ounce cans whole peeled tomatoes water 3/4 tsp salt, […]
Wednesday, February 18, 2015
From David Lieberman Serves 2 1 head cauliflower 2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, minced 1 quart low-sodium chicken vegetable stock 1/2 cup finely grated Parmesan Salt and freshly ground black pepper Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil […]
Ingredients 1 15-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped 1/2 cup pitted mixed olives, coarsely chopped 2 tablespoons coarsely chopped fresh flat-leaf parsley 2 tablespoons extra-virgin olive oil 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes 1 tablespoon (or more) fresh lemon juice Kosher salt, freshly ground pepper 1 baguette (for serving) Preparation Toss beans, olives, parsley, oil, lemon […]
1 cup black-eyed peas, rinsed and picked over 3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced 1/2 onion, intact 1 bay leaf Salt to taste 2 medium tomatoes, in season only, diced 1 medium fennel bulb (about 1/2 pound), trimmed, quartered, cored and sliced very thin […]