March 27, 2012 § Leave a Comment
J: A couple of weeks ago over my spring “break,” I had a conference to attend out of town, so Erik went home to visit his parents. While I was enjoying sunny Puerto Rico, he got the tail end of winter and was able to cook some new delicious recipes, which he told me all about and promised that we would make together soon. This is the first one we made, and even for 70+ degree weather, it was delightful. Honestly it is sort of what I had been hoping for when we made this a few months ago (but that dish ended up being a bit on the too-spicy end for me), and I have a sneaking suspicion that because it is easy, fast, healthy, and crazy delicious, it will become a staple around here. Seriously, with a recipe this unassuming — potatoes and asparagus! who knew?! — you will be amazed at how flavorful and filling this is, especially with a light sprinkling of cheese.
E: Don’t mind the salmon in the photo. This post is all about the sweet potato concoction on the left.
February 24, 2012 § 4 Comments
J: While Erik and I do enjoy a good meat-burger every now and then, we are both trying to eat more vegetarian, for the health benefits as well as for the expense. So, when we want to make burgers, we often turn to veggie burger recipes instead to get our fix. This burger recipe is one we came up with, inspired by the ingredient list on a box of MorningStar Farms southwest veggie burgers. We loved the burgers so much, looked at the ingredient list, and realized, hey — there’s nothing crazy in here. We could make these! So, we did.
February 19, 2012 § 1 Comment
E: Now before anyone jumps down my throat here, let me clarify that title: this was authentic. I got the recipe from my good friend Aditya by watching him prepare it a few times for dinner parties when we were in college. I wrote down what I saw, and may have adapted for one or two things that are difficult to find, but I would say this is 80-90% faithful to the original. Hopefully, Aditya himself will be reading this (I know you do check this blog from time-to-time) and can chime in if I’ve erred somewhere.
Authenticity concerns aside, this recipe and I have a long and important history, and so I’m really happy to finally have taken pictures of the process so I can share them with all of you. This is the recipe that got me into cooking. When I tasted this the first time, I couldn’t believe how fantastic it was. And the process had seemed easy enough. So I learned to make it myself, and then promptly made it for everyone I could find. This was the “aha” moment for me, that interesting food could be healthy, tasty, and easily made at home.
Joanna and I have shared this dal many times. However, we often make it when we are tired and otherwise not looking to make an event of cooking. So we just haven’t gotten out a camera and photographed the process. But I picked up three recipes from Aditya during college (and I recently badgered him for some eggplant recipes that I hope to make and photograph sometime soon) and I really wanted to start getting them up on the blog. So here is the first of them. « Read the rest of this entry »
December 29, 2011 § 3 Comments
E: We came up with this recipe shortly before Thanksgiving when we wanted something with lots of vegetables in it to counteract a week of irresponsibility with pasta and cheese. It was sufficiently good (and sufficiently seasonal) that when we went to visit my parents for Thanksgiving we made it again for them. It is a testament to how good it was that we didn’t change anything from one preparation to the next except for reducing the amount of pepper we use. I thought it was great, but it turns out that a whole Hungarian wax pepper was too much spice for Joanna, almost to the point of making the dish inedible. So you should really adjust this to your spice tolerance. If you don’t like spice at all, you can still make this just by omitting the pepper. I think the spiciness is a great counterpoint to the sweet potatoes and apples, but it would still be good without.
Making this is really quite simple. It does take some time, but nothing here is really difficult. The instructions I’m going to give are for making it in stages, cooking ingredients and then removing them from the heat and cooking other ones. If you want to avoid that and do it all at once, just add the onions first until they soften, then add the sweet potatoes and cook until they are almost done, then add everything else and cook until done. « Read the rest of this entry »
November 27, 2011 § Leave a Comment
E: I’m going to (try to) make this post short and sweet. We are just back from spending the Thanksgiving holidays at my parents’ place (with a brief sojourn to see my aunt, uncle, and some of my cousins). We had some wonderful times and ate some wonderful food. But it also means we haven’t posted in a while. I apologize if this post is more slipshod than usual, but I feel like we’ve got to put something up regardless of how unqualified to write my present state of exhaustion makes me.
A few weeks ago, we wanted to make another tomato-y soup, and it was my idea to add some roasted corn. Joanna finished it off by suggesting we blend in some ricotta and serve it with some grated, smoked Gouda. This is a really great combination, with the smokiness of the cheese playing off some of the char from the tomatoes, pepper, and corn. « Read the rest of this entry »
September 6, 2011 § 2 Comments
E: So we bring you another recipe we tried out to make use of our new slow cooker. Let’s cut to the chase. Tagine is (in this case) a Moroccan dish named after the clay vessel in which it is cooked and served. If you don’t have a tagine (and really, who doesn’t have a genuine clay tagine these days? let’s be serious) then a slow cooker will serve you just as well.
This is really quite easy to make, and has some tasty spices. We changed some ingredients from the recipes we saw since we weren’t concerned about authenticity. Just about anything will do, so toss in what you have! We made it with chicken but you could use all sorts of meat and/or veggies.
September 2, 2011 § 1 Comment
E: The summer has pretty much rolled to a close here, though I can assure you it is still warm enough to impersonate July. But September has reached us with alarming alacrity. Joanna is back to school. My birthday is here. And I think it is about time for another tasty recipe. But first, a little reflection is in order.
We are getting close to a busy time of year for annual events. Both our birthdays, and the first year anniversary of the start of this blog, land in the next couple of months, and that’s along with Thanksgiving and the start of the winter holidays. It is weird to think of where I was a year ago, especially as it concerns this blog. Blogging is a good way to remind yourself of past successes and failures, but it is also a good way to learn stuff. With a couple disasters and a couple new techniques under my belt, I am definitely better than I was a year ago. I have learned something. But it isn’t a miraculous elixir, and I’m still frustrated that I’m not better than I am. I’ve decided on a new strategy of reading through things like the Joy of Cooking page by page to try to gain some more kitchen know-how. We’ll see how long I can keep that up. That said, I’ve found the experience so far rather therapeutic, even though it can be frustrating at times. So bear with us as our cooking adventures continue.
August 24, 2011 § 1 Comment
E: We’ve featured recipes from Nick at Macheesmo many times since we started this blog. But, and I speak for both of us here at Nombudsman when I say this, it is because we have a lot of respect for his creations (not to mention a burning desire to make almost all of them). When I saw this recipe go up recently, I had to try it. I wanted to make something that had a lot of veggies, and I wanted to do something different than the regular stir-fry with brown rice that I default to. The soba noodles really made this dish that much better and more flavorful than plain rice would have. (As a plus, I was home in Mass. at the time visiting my parents, and this dish seemed like something they would enjoy, which was indeed the case.)