Friday, May 22, 2009

Syrian Lentil and Chard Soup--Adas bi Haamud

I modified this with an aji picante (hot pepper)...although the spice was nice, it overwhelmed the lemon after the second day. (The first day it just tasted weird.) Still, it was a good soup.

1 1/2 cups of lentils

3 T olive oil

1 large bunch chard, any kind is fine

1 large onion, chopped

1 rib celery

4 cloves garlic

1/2 cup fresh squeezed lemon juice

1 t flour

salt and pepper to taste

Cook the lentils in plenty of water (more than enough to cover) until done, approximately 40 minutes. Add chard leaves which have been chopped and one cup water, reserve the stems. Meanwhile saute the onions, chopped chard stems and celery in the olive oil. Crush garlic with salt and add to onions, continue to saute until vegetables are softened and golden. Add with the vegetables to the chard and lentil mixture. Stir. Add lemon juice mixed with one teaspoon flour to flavor the soup. Let simmer until it thickens. Add salt and pepper to taste.

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Tuesday, May 19, 2009

Tulio's Pizza, La Plata

6 y 49

I had good memories of this place, from when we first arrived in La Plata and ate here. Unfortunately, on the second go-round, nearly 11 months later, it wasn't as impressive.

We did share a salad that was tasty--made up of beets, hard-boiled egg, shredded carrots, and corn.

I tried three of the pizzas--spinach, roquefort, and the mozzarella with cheese. All were okay. Still sticking with Vizio's.

Monday, May 18, 2009


Adapted from A Veggie Venture

1 pound broccoli
1 teaspoon sesame oil
1 clove minced garlic
1 teaspoon powdered ginger
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
Few turns of salt and pepper

Add 1/2 inch water to a pan with a cover. Add broccoli, cover and boil until broccoli is nearly cooked. While broccoli cooks, assemble remaining ingredients. Pour over the broccoli, cover and let rest for 5 minutes.

Simple, Nutritious and Delicious! Fried egg with swiss chard

Saturday, May 16, 2009

Garbanzo Bean Soup

I made this recipe, from AllRecipes. Despite the positive reviews, I found it bland and uninteresting. I used a clove of garlic (blended with the garbanzos), dried rosemary, and omitted the pasta as I didn’t have anything appropriate on hand. I don’t think any of these changes made an important difference. I’ll probably use the rest as a pasta sauce, maybe adding some olives, or something to give it a stronger flavor.

• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 teaspoon olive oil
• 2 (15.5 ounce) cans garbanzo beans
• salt and pepper to taste
• 2 sprigs fresh rosemary
• 1 cup acini di pepe pasta

1. Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
2. Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

Wednesday, May 13, 2009

Butternut Squash Gnocchi

Ugh, disaster!  Cecilia assured me it was a simple process, so I went about it in a simple way.  I thought I was following the following recipe, more or less, but after reading it through more carefully, I realize I hadn’t read it through once to begin with.

I roasted the squash, and let it cool, but failed to drain it.  I then had to add a lot of flour to get it to a workable consistency, and in the process kneaded the dough for a long time.  I also forgot salt.  The resulting gnocchi was very tough and chewy.  It also made a lot, for the small amount of squash I started with.  I’m not sure if I’ll be making this again any time soon, due to the quantity, and being uncertain how it will turn out, if I decide to make it for guests.  Another good reference site I found (after the fact) is here.



·         1 butternut squash (about 1-1/2pounds)

·         2 large eggs, lightly beaten

·         1 1/4 teaspoons salt

·         1 1/2 cups all-purpose flour


I N S T R U C T I O N S 

  1. Position a rack in the lower third of the oven and preheat to 350 F.
  2. Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet. Roast until tender, about 35 minutes.
  3. When cool enough to handle, scoop out and discard the seeds. Remove squash flesh (pulp) and place in a sieve. Set the sieve over a bowl to catch liquid and allow squash to drain in a refrigerator overnight.
  4. The next day, puree the squash in a food processor. Transfer puree to a bowl and add the eggs and salt, stirring to combine. Add the flour and blend thoroughly.  The dough should feel sticky and soft.
  5. Bring a large pot of water to a boil. Using a teaspoon, form walnut-sized pieces of dough and push them off the spoon and into the water with your fingers.  Alternately, use a pastry bag and a small knife.
  6. Cook the gnocchi in small batches, 10 to 15 pieces. Once the gnocchi have risen to the surface, poach for exactly 2 minutes. Remove gnocchi with a slotted spoon and set aside to drain. Repeat until all the dough is used up.

Tuesday, May 12, 2009

Bambu, La Plata

6 y 49

I always tell myself I need to come here more often, but the combination of it being just enough out-of-the-way, having awkward hours (it closes at 8p.m.), and being closed on Saturday make it an option I rarely enjoy.

Still, they have wonderful Asian (Chinese) dishes, ranging from spring rolls and empanada type snacks to stir fries and hot plates. Everything is to-go and vegetarian. Unsuspectingly elicious.

Friday, May 8, 2009

Grilled cheese sandwich with Butternut Squash

I just had to mention this creation, as it was surprisingly good. The squash was roasted/baked in the oven, and I cut it into slices about ½” thick, which I put on bread with mustard and cheese. All of it was grilled and warm and filling.