By mlb, on August 5th, 2010%
The other day, I checked the freezer and discovered a bag of frozen, shelled edamame. Then, I searched online for something interesting to do with it. I found something that was both interesting and delicious, for this is a very tasty and refreshing salad. The ginger works well, as does the garlic I added to the original recipe, which sadly, had none. So sad. Everything needs garlic.
Anyway, we had this salad on the side with some Japanese grilled fish (salmon). That recipe is here and was also quite good. Together, the pair made a great, light Summer dinner.
Oh! And big discovery — I pulled the husks and silks away from the cobs, rubbed the corn with olive oil and grilled it on my grill pan! About 15 minutes . . . → Read More: It’s Summer! Roasted Corn and Edamame Salad
By mlb, on April 13th, 2010%
So, when we last left off with this culinary space odyssey, Rachael Ray’s Swedish Meatballs were pretty good. They also contained full-fat sour cream, which is why for the two other recipes I cooked, I went right to the healthier section of The Astronaut’s Cookbook.
NASA, it seems has done some research on vegetarian diets for long space flights and there are about 20 of these recipes in the book. A number looked interesting but in the end I went with Kidney Bean Burgers (I had actually been looking for a veggie burger recipe) and Tofu Brownies.
The burgers were really good! The recipe makes six burgers — jwa and I each ate one for dinner and I froze the other four. I was a little afraid that the . . . → Read More: Future Space Food II: Electric Vegetarian Boogaloo
By mlb, on March 31st, 2010%
Here’s a recipe that I remember making multiple times last Summer. Why didn’t I blog about it sooner? Who knows, but here it is now. I made this last week and instantly remembered why I made it so much last year. It’s really good. I love the salad. But, keep in mind, imho, the salad is best the day you make it because of the torn up, toasted pita. So try to eat it all the day you make it or at least eat all the pita pieces before you save it.
The original recipe called for sturgeon but I substituted salmon. Use what you have. I imagine the spices and flavors here would be good with most fish and probably even chicken.
I have no idea why I didn’t take . . . → Read More: Marinated Salmon with Moroccan Chickpea Salad
By mlb, on January 25th, 2010%
Recently, I found myself with a bag of lentils and a dream. Or something like that. Maybe it was just a bag of lentils, a craving for soup and memories of the awesome chicken tagine of last month. So I kind of combined the two for something I like to call Lentil Soup #22 (or Moroccan-Style Lentil Soup). I’ve posted lentil soups before, but this is way different.
I used Spanish lentils for this (they hold their shape really well) but any brown lentil will work fine. So would red or green, probably.
Lentil Soup #22 (or Moroccan-Style Lentil Soup)
Adapted from a recipe by ME!
2 tbsp olive oil
1 onion, diced
4 cloves garlic, chopped
1 tsp smoked paprika
1 tsp cumin
2 tbsp sun dried tomato paste
1 cinnamon stick
8 cups chicken or vegetable broth
1 . . . → Read More: Lentil Soup #22
