Daughter Eilene is visiting her sister tonight and this allows us to have something for dinner that she doesn’t like—mushrooms. Last week, I made a Noom adapted sukiyaki that wife Jan really liked. She asked that I make it again, filled with mushrooms.
Category Archives: Vegan
Wife Jan asked for another Noom recipe for dinner, Curried Sweet Potato and Apple Soup—which I determined was identical to one from Prevention. As has been the case over the last week, I have found I had disagreements with Noom’s ideas about recipes—not enough vegetables or spices. I adapted the recipe to my tastes.
I am making broiled salmon for a weekday dinner and I usually make some kind of rice dish to go with it. Recently, I learned a new—to me—way of preparing basmati rice. The rice is par-boiled in a lot of water, drained, and then steamed with any additional ingredients. One of the fondly remembered dishes of my mother Claudia was green rice. Today, I decided to expand on my mother’s recipe by adding spinach—al la Florentine.
The term chile (chili) is a complex. It can refer to: 1) a large number of fresh capsicum pods of varying heat levels; 2) the dried and/or smoked pods; 3) the same pods in powdered form (with or without the seeds); and 4) varied spices blends that include one or more of the powdered chilies as a main ingredient.
This is another of those dishes that we were served in at the Panda House restaurant. I have tried to replicate this dish before, but I think this one comes closer than my last attempt. In America, we had always eaten our cucumbers either raw or pickled. It simply would not have occurred to me to fry something like a cucumber. However, because of the dangers of using night soil as fertilizer, the Chinese cook almost all of their vegetables—the rest are pickled.
Covid19 has restricted my buying habits to a great extent—I can no longer shop multiple ethnic stores to get just the right ingredients. As a result, I have been making mostly “old favorites” that have easily obtained ingredients. This dish has become an almost weekly meal in my house—and not just because it takes only about ten minutes to put on the table. This dish is not so much a recipe, but an assembly of ingredients—the only “cooking” required is a few minutes in the microwave to soften the pita bread and to warm up the falafel balls.
Caldo verde is a traditional Portuguese soup—caldo: broth/soup and verde: green. I have made this soup before, but various food issues with my family have prevented me from making it “authentically.” In its simplest form it is just greens, potatoes, onions, garlic, pepper, and chicken broth. Last time, I had to make this soup without potatoes and this time I need to eliminate the garlic and onions. I am not sure I can still call this a “Portuguese” caldo verde, because—even though it will still be a “green soup”—I am eliminating three of the six basic ingredients.