But most importantly, cheese.
—to see if I could figure out how to use it. I wanted a mixture of proteins, vegetables, and spices—anything that would give me more experience and prevent falling into a rut. I started by Googling whether there were ways to align the ingredients I picked up with the methods I had down. But, when searching turmeric turned up a zillion stew recipes, I needed an easy stew under my belt.
The week I figured out that shakshuka translated to a Middle Eastern-spiced tomato sauce, I also realized that leaving out the cumin and adding basil could actually make it Italian-inspired. Or adding black beans, cotija, and cilantro at the end made that same stew feel Mexican-style.A hit of lemon juice works wonders—always fresh, none of that bottled stuff—to cut through anything that seems excessively creamy or fatty .
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