Food and Drink Search: Vegetable

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Chicken Enchiladas

Posted Sat, 08/29/2009 - 12:58 by Audrey
Chicken Enchiladas - mixed

After many tries, we've settled on this yummy chicken enchiladas recipe. Makes about 4 big enchiladas.

Ingredients:
Non-breast parts of a rotisserie chicken (bought at Eastern Market), torn into pieces
Green chiles (hatch/anaheim chiles, canned works)
1 Onion, chopped
Flour tortillas
Enchiladas Sauce (see below)
Jack Cheese (Pepperjack, if you want a little kick)

Make Enchilada Sauce
Mix together:

1/2 cup of you favorite salsa / hot sauce (use Salsa Verde for a "suizas" enchilada)
1 cup sour cream

4.5
Your rating: None Average: 4.5 (2 votes)

Pizza

Posted Tue, 08/25/2009 - 12:13 by Jon
Pizza

Makes 2 12" round pizzas.

This was the first recipe Jon learned from his Mom, because, damn it's good pizza!

Dough

make about 2 1/2 hours before serving

  • 1 package active dry yeast (2.25 tsp)
  • About 4 1/2 c. all purpose flour (have 6 c available for kneading/rolling)
  • 1 tsp salt
  • 1 1/2 c. water

In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water until very warm (120 to 130F.).

4.5
Your rating: None Average: 4.5 (2 votes)

Truffle Cream Sauce

Posted Tue, 08/25/2009 - 14:36 by Jon
Truffle Cream Sauce with Agniolotti, served with salad and a roll

Inspired by the best meal we had in Paris, at Un Jour a Peyrassol. Goes with the potato gnocchi.

5
Your rating: None Average: 5 (2 votes)

Shrimp Saganaki

Posted Sat, 11/28/2009 - 19:16 by Audrey
Shrimp Saganaki with sauteed Kale flowers

Garides (Shrimp) Saganaki is one of Audrey's favorite dishes (though no longer on the menu) at Zaytinya, one of her favorite restaurants in DC. This recipe is a surprisingly easy replica of that dish. It's fast and can be made mostly with ingredients we already have in our kitchen.

3.5
Your rating: None Average: 3.5 (2 votes)

Fried Chickpeas with Chorizo and Spinach

Posted Mon, 04/12/2010 - 20:28 by Audrey
Chickpeas and Chorizo

This runs the risk of being Very Salty, but if you can avoid that fate, it is Very Tasty.

From Mark Bittman via Tex-Mix

1/4 cup olive oil, plus more for drizzling
2 cups cooked dry or canned chickpeas, as dry as possible
Salt and black pepper
4 ounces Spanish chorizo, finely diced (3 or 4 small links)
1/2 pound leafy spinach, roughly chopped
1/4 cup sherry (or sweet vermouth, or red wine - but not sherry vinegar)

3
Your rating: None Average: 3 (2 votes)

Broccoli with Soy Sauce

Posted Tue, 11/11/2014 - 19:52 by Jon
Soy Chile Broccoli

Based on this Bon Appetit recipe and a modified recipe we had at the 2014 Literary Feast.

4 cups broccoli florets
Kosher salt
1/4 cup vegetable oil
2 tablespoons thinly sliced garlic
1/4 cup oyster sauce (substitute soy sauce with a dash of Worcestershire)
4 teaspoons Thai fish sauce (nam pla)
2 teaspoons soy sauce
2 teaspoons sugar
1/2 teaspoon (or more) 1/8'-thick slices of red Thai chiles
Pinch of ground white pepper
1/2 sake

4
Your rating: None Average: 4 (1 vote)

Sunomono-ish Cucumbers

Posted Mon, 01/14/2019 - 20:06 by Audrey

Although not strictly necessary, the smashing of the cucumbers in this Bon Appetit recipe does yield a nice texture and, as Bon Appetit says, creates nooks and crannies for the marinade.

1 pound Persian or English hothouse cucumbers
1 teaspoon kosher salt, plus more
3 scallions, sliced
4 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame seeds
Red chili flakes

3
Your rating: None Average: 3 (1 vote)

Chiles Rellenos

Posted Sun, 09/30/2012 - 08:49 by Jon
Blistering the peppers

Dad tells the story of his first experience with Chiles Rellenos, with tears running down his face from the heat of the peppers, but loving every bite.  He worked long and hard to re-create that moment, and settled upon this recipe.

  • 12 Anaheim peppers, skin removed (see note)
  • 3 whole eggs
  • 2 egg whites
  • 1 Tbsp Flour
  • 1 dash salt
  • Queso Chihuahua (or Monterrey Jack) cheese cut in long "fingers"
4.5
Your rating: None Average: 4.5 (2 votes)

Basmati and Wild Rice with Chickpeas, Currants and Herbs

Posted Sun, 03/23/2014 - 19:43 by Audrey
Basmati with Wild Rice

This Yotam Ottolenghi recipe was amazing. The balance of the sweet currants with the curry-spiced chickpeas was surprising and delightful and the fried onions sealed the deal. Yes, it's got a lot of components, but it is totally worth it. I have halved the proportions to serve 8 as a side or 4 as a main.

5
Your rating: None Average: 5 (2 votes)

Aloo Chat

Posted Sat, 11/18/2017 - 22:24 by Jon
Aloo chat

1 pound small Yukon Gold potatoes, scrubbed
1 small onion, chopped
2 serrano chile, seeds removed if desired, chopped
1 2-inch piece ginger, peeled, chopped
1 cup chopped fresh cilantro, plus more for serving
¼ cup vegetable oil
1 can chickpeas, rinsed, patted dry
Freshly ground black pepper
2 teaspoons chaat masala
2 tablespoons prepared tamarind chutney, divided
pinch of sugar

1 cup raita yogurt

¼ cup sev or similar/fried noodles

4
Your rating: None Average: 4 (1 vote)

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