I’ve been cooking up a storm on my break, but I haven’t had time to upload pictures. So instead, I post here in brief modifications I made to two of my easy recipes at the end of last semester. I needed a little variety, and both worked well.
Chickpea Pot Pie with Middle Eastern Spices: I have a Palestinian friend who says that all the dishes her mom makes contain allspice and cinnamon, and usually nutmeg. I didn’t feel like eating my usual pot pie, so I added to the mix 1/2 tsp allspice and a 1/4 tsp each cinnamon and nutmeg. It worked really well.
Lentil Burritos with Winter Vegetables: Same recipe for the most part, but I roasted some cauliflower, red onion and sweet potato in a 425 oven until tender. Then I just used these veggies in place of the summer ones.