Tasty Biscuit

Category: Veggie Goodness

  • HGK Chickpea Tomato Stew

    A wonderfully simple dish that was made during one of the Happy Girl Kitchen canning workshops.

  • Mujaddara (Rice & lentils)

    A great way to use up caramelized onions. If you already have the caramelized onions, the rest of this comes together super quickly. Paired well with the sauteed beets from Five Spices, Fifty Dishes and Ben’s magic green beans (caramelized garlic + green beans = yum).

  • Eggplant Parmesan

    This is the eggplant parmesan recipe I grew up with. Thanks to my lovely Mom for telling me the recipe for the 3rd time now. 🙂

  • Green beans

    I love green beans. I would marry them if I could, and move to Utah. These are really super quick and a quite tasty Indian side dish. I made it on a whim for Michelle the other night, then made them again the following day with lunch since they were so quick and good.

  • Stamppot

    A really comforting dish. When Michelle sprung this on me last year, I thought “OK, I’ll try”. Both of us were smitten by the comfort-food quality of this dish. This is best for a colder day. The recipe is fairly loose in reality. It’s really onions / aromatics, veggies all mixed into mashed potatoes. This…

  • Apple Broccoli Soup

    This is a long time family favorite at my parents’ house. It has been around since at least 1990, if not from the late 80’s. Ever since trying it, it has been the starter course for Thanksgiving. The pairing of apple and broccoli is a brilliant idea. This is a revised recipe as Michelle said…

  • Black-Bean Burgers

    This recipe is a work in progress, but still quite nice. They are good summer fare and we had them for 4th of July.

  • Israeli Couscous Soup

    A tried and true favorite in our house for colder nights. Yes, not all that great for summer, but great when tomatoes come, which will be soon. 🙂

  • Shakshuka (Eggs Poached in Spicy Tomato Sauce)

    An Israli (but originally North African) dish, this is simple, quick, and made with things that we usually have on hand. Michelle made it tonight within 25 minutes, most of that cooking time. She said it was about 5 minutes of actual prep. The end result: a new favorite. 🙂

  • Veggie Chili

    When I first heard Michelle say “veggie chili” I was skeptical. Most meat eaters are wary of anything vegetarian which usually is done with meat. It violates a basic food tenant: don’t substitute, only reduce. (Or something along those lines.) Thousands of Indian dishes make the veggies front-and-center, instead of a “replacement”. But I digress.…