Friday, September 5, 2025
1 Tbsp olive oil
1 onion, diced
1/2 cup ajvar
2 cloves garlic, minced
1 tsp paprika
1/2 tsp onion powder
1/2 tsp cayenne pepper (optional)
1 cup white rice
15 oz can crushed tomatoes
2 cups vegetable or chicken broth
1 package frozen peas
parsley, chopped
feta, crumbled (optional)
- In a large pot, heat up olive oil, then add onion and cook until softened.
- Add ajvar, garlic, paprika, onion powder, cayenne pepper, and rice, and fry 2 minutes.
- Add crushed tomatoes and broth, stir well, and bring to a boil.
- Cover and simmer for 15 minutes, stirring occasionally.
- Add frozen peas and simmer for 5 minutes until peas are thawed and rice is done. (If necessary, add more broth or water.)
- Serve topped with parsley and feta.
30 oz canned cannellini beans, drained and rinsed
1/4 red onion, diced
2 Tbsp chopped parsley
3 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp white vinegar
2 Tbsp red wine vinegar
1 1/2 tsp dijon mustard
2 cloves garlic, minced
salt, to taste
- In a large bowl, whisk together vinaigrette until emulsified.
- Stir in red onion and parsley.
- Stir in cannellini beans, mixing well. Add more salt to taste. Let sit overnight for best results, and stir before serving.
7 oz can chipotles in adobo*
1/2 cup apple cider vinegar
2 Tbsp vegetable oil
2 Tbsp water
4 cloves garlic, chopped
pinch salt, to taste
- Combine ingredients in blender and blend on low to medium until homogeneous.
* La Costeña and Kroger brand are good, Embasa brand isn’t
Olive oil
Acid such as balsamic vinegar, red wine vinegar, or lemon juice
White vinegar (optional to increase acidity, especially if using balsamic)
Dijon mustard
Salt
Pepper
Garlic, minced (optional)
Herbs (optional)
- Combine, then whisk in a large bowl or shake in a small vessel with lid.
Mayonnaise
Dill pickles, minced
Lemon juice
Garlic powder
Onion powder
Salt
Black pepper
Dill (optional)
- Mix ingredients and let sit in fridge.
1/3 cup tahini paste
1/3 cup lemon juice
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp water
2 English cucumbers, diced
2-3 plum tomatoes, diced to same size
1/2 red onion, diced to same size
1/4 green bell pepper, diced to same size (optional)
1/4 cup fresh parsley, chopped
- In a large serving bowl, whisk together tahini, lemon juice, garlic, salt, and black pepper. Slowly whisk in water until smooth.
- Add the remaining ingredients and toss together. Toss again immediately before serving.
large wrap
turkey
avocado
cream cheese
tomato
red onion
lettuce
Chipotle mayo
- Assemble the wrap.
Wednesday, January 8, 2025
1 large or 2 medium cucumbers
1/2 tsp salt
3 cloves garlic
1/2 tsp sugar
2 tsp soy sauce
2 tsp Chinese black vinegar
2 tsp chili crisp
2 tsp chili oil
pinch ground Sichuan peppercorn (optional)
- Cut ends of cucumbers, slice in half lengthwise, and smash each half by pressing down with the side of a large knife. (Larger cucumbers will split again lengthwise, into quarters.)
- Cut diagonally into slices, then place in a strainer evenly sprinkled with 1/2 tsp salt. Let sit 10 minutes.
- Meanwhile, in a bowl, combine the remaining ingredients and stir.
- Squeeze the cucumbers well, discarding the excess salt water, then add cucumbers to the bowl and combine with the sauce.
Sunday, December 29, 2024
8 cups vegetable broth
1 oz dried shiitake mushrooms
8 oz bamboo shoots, drained and julienned
12 oz firm tofu, drained and sliced
4 cloves garlic, minced
1 Tbsp ginger, grated
1-2 Tbsp chili sauce (sambal oelek, Sriracha, etc.)
1/4 cup ordinary soy sauce
2 tsp dark soy sauce (optional)
1 tsp white pepper
6 Tbsp corn starch
1/4 cup water
4 eggs, beaten
1 Tbsp toasted sesame oil
1/2 cup rice vinegar
4 green onions, sliced (optional)
- Soak dried mushrooms in a few cups of hot broth for half an hour, then slice the mushrooms and combine the mushroom-soaking broth with the remaining broth.
- In a large saucepan, combine the broth, mushrooms, bamboo shoots, tofu, garlic, ginger, chili sauce, soy sauces, and white pepper. Bring to a boil and then simmer for 5 minutes.
- In a small bowl, whisk corn starch and water to form a slurry. Add in slowly to soup and let thicken, about 2 minutes.
- Slowly drizzle in beaten eggs.
- Stir in sesame oil and rice vinegar, and adjust chili or vinegar as needed. Garnish with green onions.
Friday, December 20, 2024
1 1/2 lbs plum tomatoes
5 slices ginger, julienned
4 eggs
1/2 tsp salt
1 Tbsp cornstarch
4 Tbsp water
3 Tbsp water
1/2 tsp salt
2 Tbsp ketchup
- Using a sharp knife, make a shallow X-shaped score in each tomato opposite to its stem. In a large bowl, submerge the tomatoes in boiling water for 2 minutes, then remove and peel.
- Cut tomatoes in half and remove the stem. Cut each half into four wedges at an angle, so that the core remains connected to the exterior.
- In a medium bowl, crack eggs, add 1/2 tsp salt, and beat well.
- In a small bowl, mix corn starch and water to form a slurry.
- Add 2 Tbsp vegetable oil to a large pan on high heat. Pour in eggs and push gently around with a spatula to scramble. When lightly set, about 35 seconds, remove the eggs from the pan, returning them to their bowl.
- Add more oil to the pan and let it reheat. Add ginger and then tomatoes, stir frying for about 30 seconds. Add water and 1/2 tsp salt, and stir fry about 2 1/2 more minutes.
- Mix slurry again and then add slowly to pan until reaching the desired consistency (about half of the slurry). Add eggs back in and cook about one more minute. Mix in ketchup and remove from heat. Serve over rice.