Loved this. I keep trying to find more ways to use miso. Very easy, fairly fast, so long as you put the pasta water on to boil while you’re chopping veggies.
1. I added in too much salt, since the miso itself is salty.
2. It doesn’t need an entire stick of butter! I halved the butter and it still tasted buttery delicious.
3. I added in some baby spinach.
4. I also added an egg on top, but cooking that egg in the same pan without washing it but adding more oil was a total fail haha.
This was tasty and I’d make it again.
1. Add more chipotle! I was pretty conservative (a generously rounded teaspoon) and I could not taste it at all.
2. I added in some bell peppers to up the veggies.
3. It does take some time, probably 35-40 mins total in the pressure cooker since it takes awhile to bring it to pressure.
black bean soup + toasted cumin seed crema
This is a delicious casserole dish. It does take a little longer than you’d think, because you have to saute the veggies for 10 min, then add some stuff, then simmer for another 10 mins, then put the whole thing in the oven for 15. In addition to chopping, grating cheese, etc.
1. Added two boxfulls of organic spinach from Aldi and some leftover chopped yellow potatoes that could have been added to the veggie saute no problem.
2. You could also use two cans of beans instead of the 1lb the recipe calls for (I used white beans rather than the larger ones in the recipe).
3. I used the large stainless steel saute pan for the whole thing, stovetop to oven.
4. Next time just buy pre-grated mozzarella. It’s just going to melt on top and it’s so much easier.
5. The only issue with portioning out leftovers is you have to be careful not to get all of the cheese in 1-2 tupperware containers since it tends to stick together.
pizza beans (cookbook preview!)
So good! Also very easy to make. I kept the skins on the potatoes for nutrition and served with white rice. The dressing is so delicious.
Substitutions I made given what I had on hand:
I used small-ish potatoes from Aldi instead of fingerling potatoes.
Red wine vinegar instead of sherry
Dried thyme instead of oregano
1/4 tsp Aleppo pepper
Cherry tomatoes instead of larger ones
White onion instead of red
Things I’d do next time:
Toast the spices! It wouldn’t take much longer and I think it would made this even more delicious.
I’d use two small or one large container of cherry tomatoes.
Also you do need the tried thyme/oregano, it definitely adds something. I tried it without and it was missing something.
Use more of the dressing than you think. Also I added spinach and didn’t like it all that much.
Another Julia Tershen delight.
This turned out absolutely flavorful and delicious. I think it’s the ginger plus toasting the spice in the beginning. It also comes together pretty fast, you just have to let the lentils cook for a while but that’s hands off.
I made a huge batch with a mix of red and green lentils and threw in all of the veggies in my fridge since I’m about to leave on a trip. Having it with yogurt is worth it. Yum!
Julia Turshen, Small Victories.
This chicken was juicy delicious and the recipe is super versatile (with suggestions for alterations in the book). I would make it again for sure.
But, it did take forever–butchering, seasoning, and browning the chicken probably took a good 45 minutes (brown in 2 batches with 8 minutes for each side = 32 mins of browning), then you have to cook for another 30 minutes. I might try just using skin on breast or thighs next time to skip the butchering part. Though there is something satisfying about using a whole chicken.
It also suuuuper smoked up my apartment, I had to open a bunch of windows. Make sure to close the bedroom door to cut down on your clothes smelling like chicken the next morning:)
Finally, it all comes out a bit brown since the chicken is brown and the leeks go from green to brown during the cooking process. I added in some carrots, but some more color would be nice. Something to think about.
I loved this! So refreshing but also filling. The most time is taken up preparing the veggies.
1. Double the sauce recipe.
2. Veggies: added 2 shredded zucchini, a cucumber, and shaved carrots
3. Ribboned Omelet: This was surprisingly easy and delicious. Though after 4 days I think the salad was past its prime from the eggs, so eat this up sooner.
4. Could add in some crunch: toasted sesame seeds, roasted peanuts, etc.
cold noodles with miso, lime and ginger
sesame soba and ribboned omelet salad
Fantastic! And so versatile! I used farro instead of pasta, green olives I had on hand, sunflower seeds instead of pine nuts, and added grated zucchini to the mix. You could really put almost anything in this and it will be delicious. It also comes together pretty fast. A winner!
Delicious and so fast! And you can throw in whatever veggies you have lying around. I used up some green pepper and cauliflower I had, plus added some frozen peas.
1. Double the recipe. It only makes 2 servings.
2. If using, heat up and add frozen peas at the end. If you add them frozen to the mac and cheese, they get overcooked and turn a gross green color. For leftovers, just add the frozen peas directly to the tupperware containers.
From Small Victories, page 176.
This was awesome! It turns into a thick, flavorful, and delicious rice and chicken dish. I didn’t have sweet paprika so I used smoked, and I also added in some cauliflower that I sauteed with the rest of the veggies (you can add a whole standard size cauliflower, it’s not too much). Yum! And I use butter beans because I couldn’t find black eye peas.