shain

Chilaquiles.

Apple kugel. A must make every year around Yom Kippur or Shavuot. Home made egg noodles, apples, walnuts, raisins, butter, cinnamon, red wine, eggs. Brushed with butter and baked until the top is crisp. Recipe:

Falafel dhokla. Herbs, spices, garlic, chickpea flour. Fried. With pita, vegetables, pickles, tahini sauce, yogurt, zchug, home made Indian style amba.

Very sad. He was a kind and talented man.

I dry chillies by placing them in an open wide box in the fridge. Works better than sun drying in our humid weather. I don't grind them to a powder anymore. I keep them whole and chop as needed.

Baked pasta - a recipe my mom used to make (occasionally still does) and which is a favorite of mine. Raw tomatoes, lots of bail, mozzarella, plenty garlic and a bit of cream. Baked until crunchy on top. Served with a vegetable salad and orangecello (mine with some gin mixed in). Rx here:

Recent dinner to go with beers. Quick yaki udon, made with bucatini, cabbage, onion, eggs, scallions, ginger, garlic, pickled ginger.

Phat Phrik Khing - green beans and tofu, with a dry red curry with makrut lime leaves, garlic, some shallot. Yellow curry with pan fried vegetables- potato, carrot, cabbage, onion. Tofu skin rolls, tomatoes, makrut lime leaves, ginger, star anise, lemon grass, coconut milk.

I'm very picky about potatoes, so I don't add them here. But yes, that's indeed a classic.

Toasted corn bread, cheddar and siren cheese, beans, fresh chili.

Green/runner beans are really not high on either protein or carbs. And is quite light in my opinion. Pasta (or rice, wheat, etc.) with beans is indeed a complete protein. There are many pasta and legume dishes - some heavy (which can be a delight in winter), some light. Pasta e fagioli and pasta e ceci are often among the heavier. Ciceri e tria and fagioli e cozze are somewhere in the middle. And brown/navy beans with pesto sauce is quite common and fairly light. Same goes for pasta salads. Generally, chilled legumes with some bright acidity can be quite refreshing.

Strawberry tiramisu. Home made strawberry preserves. With the remaining lady finger and zabaione-mascarpone filling, plus vanilla. Topping is caramelized hazelnuts. There's more strawberry than what this image shows

Pesto from the freezer, pasta. Wasn't lazy this time - so also beans.

Tiramisu. Home made lady fingers (baked into a sheet form, rather than piped) - soaked with coffee and brandy. Cream is zabaione with eggs, sweet wine, mascarpone.

Omelette filled with cheesy pasta and pepper. Cheese of choice is aged Gouda. Had leftover spaghetti, which I chopped for this dish. Otherwise pastina would be a better choice. Leftover cacio e pepe or mac and cheese also works. Pickles and salad.

Kolokithokeftedes (zucchini fritters) muffins - zucchini, eggs, fets, dill, some spices. Bread crumbs on one side, baked, and pan fried to serve. A dish inspired by shrimp sakanagi. Over two dinners, the other without shrimp. Ptitim (Israeli couscous), eggplants, feta, shrimps. Ouzo (in one), anise (in the other), oregano, dill, sesame, spices.

I love turmeric. Obviously in so many Asian dishes. Also love it in sweets, which is rare to find here. Tumeric milk with honey, maybe some ginger or cinnamon is a common thing in our house (because it is tasty, not any other reason). Is it healthy? I believe so. Is it medicine? No.

I had good luck with growing fenugreek, and the bonus is that you get leaves to cook with.

Also lime juice. The fig one uses some crushed anise seeds in with the cheese. And sesame on the crust. Sometimes I use mint instead of basil, or add orange blossom water.

Margarita. Charred corn, mozzarella, feta in lieu of cotija, chili, lime zest. Forgot to buy cilantro. Figs, fresh mozzarella, ricotta, some anise, basil.

Got quite a few, mostly for weekday dinners. An omelette with some toasted bread is a common one. Cheese, herbs, even pasta whatever is on hand and fill like (BTW leftover pastina + melty cheese is a great omelet stuffing). Chopped vegetable salad (tomato, cucumber, onion, cabbage is the base) with tahini sauce, boiled eggs, chickpeas, croutons - whatever is handy. Sometimes and Indonesian twist with some fish sauce, peanuts, chili maybe lime or fried shallot flakes. Pita with falafel (we buy it fried and keep frozen, reheats well in the toaster oven). Rice with boiled/fried egg (or century egg, before we run out). Some scallions and/or pickled ginger, chili oi, sesame oil or some dofu ru. Shakshuka with frozen sauce (in winter) or quick fresh tomato sauce in summer. Avocado toast, when in season. SO loves grilled cheese. And we always have some leftovers in the fridge or freezer.

Pasta salad. Sirene cheese, fire roasted peppers, olives, basil, sun dried tomatoes, olive oil, vinegar, garlic, oregano.

We had frozen 土豆窝窝 (potato nests), leftover from making them somewhat traditionally with a doubanjiang based sauce. So this time I wanted to play around a bit. Made a vaguely Japanese mushroom sauce with miso, soy, lots of ginger, rice wine, some sugar. Very floral from the wine and ginger. Some tofu for protein. And a finish of toasted seeds.

Which kind? The type high hydration is not likely to work - it won't cook through. The more beady kind, e.g. the style of those made with potatoes are really just bread and should work with the temperature adjusted.

More blender soft serves. Banana, yogurt, turmeric, cinnamon, lime zest. Finishes with sweet coconut flakes.