Share your recipe ideas with us so we can make more meals that interest you! What are you craving?
I’ve got a few. I avoid gluten and had a vegan roommate for a couple of years, so we rarely cooked standard American dinners. I hope these can help! I tend to improvise a lot in the kitchen, so I don’t have specific measurements, but if they interest anybody, a little trial and error should standardize them pretty easily.
(Note: these aren’t all vegan, as you’ll see.)
Catalan Green Bean Salad
I’m not sure if this is a traditional recipe or not, but this was always in the fridge for a quick meal when I stayed with a Catalan family one summer.
Fresh green beans, trimmed
New potatoes, quartered
Essentially, all you have to do is boil eggs, green beans and new potatoes in separate saucepans. Drain and let all three chill for awhile, at least until you can handle them comfortably, then peel and quarter the hard boiled eggs. Toss all three together and serve cold or room temperature. When serving, pour olive oil over it (liberally - they pour olive oil like it’s wine) and sprinkle with salt and pepper.
Ripe (yellow to black) plantain
Pre-made salsa (I like using a hot one with fruit for this, like a peach habanero)
Can of black beans, drained
Cilantro, chopped (enough to garnish)
Optional: sour cream, Greek yogurt or cheese
Slice up the plantain and pan fry until crisp and browned on both sides, but soft on the inside. Transfer to a plate and top with the goods.
Jar of pizza sauce
Fresh basil and/or crushed red pepper (opt.)
This is pretty much a no-brainer once you see the list, but just to be clear: Slice the eggplant into crust-wide medallions, brush with olive oil and sprinkle a little salt, and roast, bake or broil, flipping halfway through cooking. Once cooked through, top with sauce and mozzarella, adding the optional extras if desired. Put under the broiler until cheese is bubbling.
Tofu tacos, traditional style
Raw onion (white or red)
Cilantro (at least a bunch)
Taco seasoning and/or hot sauce
Dice the onion and chop the cilantro, set aside. Crumble the tofu into an oiled cast iron skillet, so it resembles the texture of ground meat. Put taco seasoning (and/or hot sauce) into the tofu and stir fry until mixed and warm. Warm the tortillas (usually best to put them on a cookie sheet under the broiler for a couple minutes). Serve like so: tortilla (2 to a taco if you’re being super faithful), tofu crumbles, equal amounts of cilantro and onion, and a wedge of lime to squeeze on top. Use additional hot sauce, if desired.
Zucchini (4 or 5)
Jar of pizza sauce
Oil a casserole dish and preheat your oven to 400. Slice the zucchini with a mandolin or peeler so you have long, wide, thin slices. Thaw and drain the frozen spinach, then mix into the ricotta with a little salt and pepper. Layer the zukes, pizza sauce, and cheese mixture until you’re out of ingredients - just make sure you end up with zucchini and a thin spread of sauce on top. Top with a little parmesan and bake about 20-30 minutes.
Vegetarian sushi bowls
Sugar or Agave syrup (honey could probably work too)
Any combination of the following:
Cucumbers, sliced or julienned
Roasted sweet potato or squash
Optional pour overs:
Cook the rice, pour a bit of an equal mixture of rice vinegar and sugar and mix in. Top with any combo of the salad bar choices above.
Also, if you have any ideas on how to shortcut a mujadara recipe (this is the one I’ve used: http://www.foodnetwork.com/recipes/aarti-sequeira/lebanese-lentils-rice-and-caramelized-onions-mujadara-recipe-1925439), that’s a great gluten-free vegan option, too. More Mediterranean/Middle Eastern recipe ideas in general would be lovely, really. I’ve always enjoyed Turkish, Lebanese, Israeli and Persian restaurants but haven’t had a lot of luck bringing the flavors home.
I would be delighted to see in Mealime all salads and meal recipes from this cook book which I think is out of print but would be happy to send you scans. In case the picture does now show, this is the information: Carole Clements and Elizabeth Wolf-Cohen. French: Delicious Classic Cuisine Made Easy. Hermes, 2001.
The recipes are indeed easy and the sauces to the dishes easy and delishous.
Wow, thank you @LaurenityNow for putting in so much effort! Much appreciated
And thank you @Rose74 for suggesting that cookbook. Cookbooks in this day and age can often be forgotten, but they remain a great resource. Will check it out
It’d be really cool if we could upload recipes from different blogs/websites. Or if we made a recipe from the app and changed it, it would be neat to be able to add in that variation. But that could open up a can of worms.
This is a great idea! Even if it’s just a way to store your own recipes. It would be a good way to consolidate my shopping list.
Baked Chicken wings
Serves 2-4 people
12 chicken wings - cut drum from wing and remove wing tips (save tips and make chicken stock with them later) this will leave you with 12 drums and 12 wings.
1/4 cup Braggs Liquid Amino Acids (you get this at most grocery or health food stores) *you can substitute soy sauce but it has more sodium.
1 Lime, juiced
3 Garlic Cloves, minced
1/4 tsp. Salt (Optional - I salt at the table if necessary)
1/2 tsp. Pepper
1/2 tsp. Tabasco Sauce
1 Tbsp. Honey
1 Tbsp. All-Purpose Seasoning (I love Braggs Seasoning (predominantly thyme, garlic, rosemary flavors)
- Place all marinade ingredients except chicken in a bowl and mix well, set aside.
- Cut drums from the wing part and remove wingtips (discard or save wing tips for stock)
- Rinse chicken parts well and pat them dry with a towel to remove excess wetness.
- Place chicken pieces in a ziplock bag and pour marinade over them. Press the air out and close the ziplock bag.
- Massage the marinade and chicken wings to thoroughly mix and coat every wing.
- Let marinate at least 30 minutes or overnight.
Preheat oven to 425 degrees with one rack in the middle and one rack on the top.
- Prepare a roasting pan with a wire rack insert by laying foil down to cover the bottom (easy cleanup) and rub the wire rack with oil or spray with Pam to prevent sticking.
- Remove wings from baggie and place them on top of the wire rack/roasting pan in neat rows without crowding them too much together (a little is fine as they will shrink a bit while cooking).
- Place in oven uncovered and bake for 30-40 minutes. Room temperature chicken cooks faster than chicken straight from the refrigerator. Chicken should reach internal temperature of 165 degrees.
- Switch oven setting to broil and move the wings to the top rack and watch carefully until wing skins are as crispy as you like them to be. Keep your eye on them so they don’t burn.
- Remove and serve.