12.10.13 ~ Chermoula Eggplant with Bulgur and Yogurt

More from Jerusalem.

Chermoula Eggplant with Bulgur and Yogurt
Sami Tamimi and Yotam Ottolenghi

Eggplant + Bulgur + Yogurt (and maybe a little more olive oil and cilantro). Serve warm or room temp.
Backup noodles for kidlets.



“Jerusalem”
Chermoula Eggplant With Bulgur and Yogurt

Chermoula is a mixture of spices used in North African cooking, often to season fish. Here it’s rubbed over eggplant, which is then roasted and topped with a Middle Eastern salad of bulgur wheat and herbs, something like tabbouleh. “It’s a hybrid that could only happen in Jerusalem,” said Yotam Ottolenghi, an author of the new “Jerusalem” cookbook.
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili flakes
1 teaspoon sweet paprika
2 tablespoons finely chopped preserved lemon peel (available in stores)
2/3 cup olive oil, plus extra to finish
2 medium eggplants
1 cup fine bulgur
2/3 cup boiling water
1/3 cup golden raisins
3 1/2 tablespoons warm water
1/3 ounce (2 teaspoons) cilantro, chopped, plus extra to finish
1/3 ounce (2 teaspoons) mint, chopped
1/3 cup pitted green olives, halved
1/3 cup sliced almonds, toasted
3 green onions, chopped
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup Greek yogurt
Salt
1. Preheat oven to 400 degrees.
2. To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chili, paprika, preserved lemon, two-thirds of the olive oil, and 1/2 teaspoon salt.
3. Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place the eggplant halves on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.
4. Meanwhile, place the bulgur in a large bowl and cover with the boiling water.
5. Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur, along with the remaining oil. Add the herbs, olives, almonds, green onions, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.
6. Serve the eggplants warm or at room temperature. Place 1/2 eggplant, cut side up, on each individual plate. Spoon the bulgur on top, allowing some to fall from both sides. Spoon over some yogurt, sprinkle with cilantro and finish with a drizzle of oil.
Yield: 4 servings

12.5.13 ~ Back to the Blog

Here's trying again to post recipes for description and posterity. Tonight's dinner needs a little explanation, so here goes.

This meal is courtesy of  Yotam Ottolenghi and Sami Tamimi as my hold number for their cookbook, Jerusalem, recently came up and I want to make the most of my 3 weeks. So here comes either a tasty dinner or a Mediterranean mishap. Recipes reprised courtesy of the internet.

Barley risotto with marinated feta -- books says "everybody loves this, especially the children." Wouldn't that be lovely!

Baby spinach salad with dates and almonds -- dressing is under the spinach. Add pita chips/almonds and toss it all up.

Butternut squash and tahini spread -- full disclosure, we made this for Thanksgiving. Since it's basically hummus all ingredients should be equally delicious a week later...but if not, feel free to skip (it's the lucky strike extra)






Barley Risotto with Marinated Feta
Jerusalem by Yotam Ottolenghi & Sami Tamimi
(Serves 4)
1 cup / 200 g pearl barley 2 Tbsp / 30 g unsalted butter 6 Tbsp / 90 ml olive oil (separated) 2 small celery stalks, cut into 1/4-inch / 0.5 cm dice 2 small shallots, cut into 1/4-inch / 0.5 cm dice 4 cloves garlic, minced 4 thyme sprigs 1/2 tsp smoked paprika 1 bay leaf 4 strips lemon peel 1/4 tsp chile flakes one (14 oz / 400 g) can chopped tomatoes scant 3 cups / 700 ml vegetable stock 1 1/4 cups / 300 ml passata*** (sieved crushed tomatoes) 1 Tbsp caraway seeds 10 1/2 oz / 300 g feta cheese broken into roughly 3/4-inch / 2 cm pieces 1 Tbsp fresh oregano leaves salt and black pepper to taste
Rinse the pearl barley well under cold water and leave to drain.
Melt the butter and 2 tablespoons of the olive oil in a very large frying pan and cook the celery, shallots, and garlic over gentle heat for 5 minutes until soft. Add the barley, thyme, paprika, bay leaf, lemon peel, chile flakes, tomatoes, stock, passata, and salt. Stir to combine. Bring the mixture to a boil, then reduce to a very gentle simmer and cook for 45 minutes, stirring frequently to make sure the risotto does not catch on the bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed.
Meanwhile, toast the caraway seeds in a dry pan for a couple of minutes. Then lightly crush them so that some whole seeds remain. Add them to the feta with the remaining 4 tablespoons /60 ml olive oil and gently mix to combine.
Once the risotto is ready, check the seasoning and then divide it among four shallow bowls. Top each with the marinated feta, including the oil, and a sprinkling of oregano leaves.  

__________________________________________________

Baby Spinach Salad with Dates and Almonds

1 tablespoon wine vinegar
1/2 medium red onion, thinly sliced
3 1/2 ounces dates (100 grams), preferably Medjool, pitted and quartered lengthwise
Salt
2 tablespoons unsalted butter (30 grams)
2 tablespoons olive oil, divided
2 small pitas (about 3 1/2 ounces, or 100 grams), roughly torn into 1 1/2 -inch pieces
1/2 cup whole unsalted almonds (75 grams), coarsely chopped
2 teaspoons sumac
1/2 teaspoon chile flakes
5 to 6 ounces baby spinach leaves (150 grams)
2 tablespoons freshly squeezed lemon juice

Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
 

Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
 

When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

 

4 to 6 servings 

 

____________________________________________________________________

Butternut squash and tahini spread

1 very large butternut squash, peeled and cut into chunks (net weight 970g)
3 tbsp olive oil
1 tsp ground cinnamon
½ tsp salt
70g tahini paste
120g Greek yoghurt
2 small garlic cloves, peeled and crushed
1 tsp mixed black and white sesame seeds (or just white, if you don't have black)
1½ tsp date syrup
2 tbsp chopped coriander

Heat the oven to 180C/350F/gas mark 4. Spread the squash out on a medium-sized baking tray, pour over the olive oil and sprinkle on the cinnamon and salt. Mix well, cover the tray tightly with tinfoil and roast for 70 minutes, stirring once during the cooking. Remove from the oven and leave to cool.

Transfer the cooled squash to the bowl of a food processor, along with the tahini, yoghurt and garlic. Roughly pulse so that everything is combined into a coarse paste – you don't want it too smooth (you can also do this by hand using a fork or masher).

To serve, spread the butternut in a wavy pattern over a flat plate and sprinkle with sesame seeds, a drizzle of syrup and finish with chopped coriander.

10.07.13 Supper Enchiladas, Fajita Veggies & Spanish Rice

Supper Enchiladas
Made these once before and we liked them here!

Fajita Veggies
These got a little burned... well, not all of them, but some of them. And there are fresh veggies in case the kiddos are more inclined to eat them fresh.

Spanish Rice
This is a bit of a disappointment. Doesn't taste as good as it could, but with additional cheese and maybe some cumin and cayenne, it'll be decent. It'd be good inside a burrito for leftovers! Maybe with a few of those burnt veggies :)

9.30.13 Baked pasta with broccoli rabe and chicken of the woods

That's right.  Chicken of the woods.  If you don't know what it is (we didn't) google it.  Bake the goodness at 350 for approx 30 minutes.  Also - make your own bruschetta.
Am feeling like this will be the week, Thomas'.  Cant wait to meet this new baby!

http://smittenkitchen.com/blog/2013/09/baked-pasta-with-broccoli-rabe-and-sausage/#more-10779

09.29.13 Mac 'n' Cheese & Steamed Broccoli

This week's dinner - Jessica Seinfeld's macaroni & cheese. It's got hidden butternut squash inside. Tasty, tasty. But, you might want to add a little cayenne, or salt, or some kind of zip.

Also, steamed broccoli, because Q has recently decided he likes it.

9.24.13 - Miso Sesame Winter Squash

Miso Sesame Winter Squash 
heidi swanson/101cookbooks

Heat. Garnish with arugula/basil mix and squeezes of lemon. Enjoy.

As I mention up above, I used unpeeled, seeded delicata squash here, but you can use other winter squash. Peel it first though. Bryant uses 2 1/2 lbs. peeled sweet potatoes / no tofu.

2 pounds delicata squash (~3), halved, seeded, and cut into 1/2-inch inch thick pieces
2 tablespoons toasted sesame oil
2 tablespoons molasses
1 teaspoon tamari or shoyu
2 tablespoons pure maple syrup
1 heaping tablespoon white or yellow miso
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated lemon zest
5 tablespoons water
8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes
Various toppings: toasted sesame seeds, chopped arugula, basil, basil flowers, lemon wedges

Preheat the oven to 425F / 220C, with a rack in the middle.
In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.
In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.
When the squash is deeply golden on both sides, remove from the oven.
Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed. Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).
Serves 4-6.
Adapted from the Molasses, Miso, and Maple Candied Sweet Potatoe recipe in Bryant Terry's The Inspired Vegan.

Prep time: 10 min - Cook time: 70 min

9.19.13 ~ Late Summer Veggies

Squash, Tomatoes and Corn with Jack Cheese
gourmet cookbook (yellow), p.593
Version of a New Mexican dish called calabcitas con queso, a thick, juicy concoction of veggies with melty cheese.

Black Beans with Garlic, Cumin and Cilantro (on the side for some)
gourmet today (green), p. 281

¡Buen provecho! 

9.13.13 ~ Hot Enough to be Cool

On very hot days in New York (think yesterday hot but with 80% humidity) my Grandma Virginia would always tell us that tennis players in France would drink hot tea between sets, and that made them feel cooler, refreshed, ready to compete. Maybe tonight's soup will do the same. Or perhaps you will serve it cold. Or maybe my Grandma meant London not France. Either way, enjoy. 


CARROT SOUP WITH TAHINI AND CRISPED CHICKPEAS
smitten kitchen



Serves 4, generously or 6, petitely

Soup
2 tablespoons (30 ml) olive oil
2 pounds (905 grams) carrots, peeled, diced or thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon table salt, plus more if needed
Pinch of Aleppo pepper or red pepper flakes
4 cups (945 ml) vegetable broth

Crisped chickpeas
1 3/4 cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels
1 generous tablespoon (15 ml or so) olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin

Lemon-tahini dollop
3 tablespoons (25 grams) tahini paste
2 tablespoons (30 ml) lemon juice
Pinch or two of salt
2 tablespoons (30 ml) water

Pita wedges, garnish
A few large pitas, cut into 8 wedges
Olive oil, to brush pitas
Za’atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle
2 tablespoons flat-leaf parsley, coarsely chopped

• Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.
• Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.
• Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.
• Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.
• Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za’atar or a combination of sea salt and sesame seeds and toast in oven with chickpeas until brown at edges, about 5 minutes.
• Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges. Forget January, you’d eat this anytime. Right?

9.5.13 ~ Back to School Black Bean Burgers

Veggie Burgers -- reheat, top with cheese, tomato, condiments of your choosing and enjoy. Winston thought the kids would like the little cibatta buns (this is what happens when you give your 4 year old his "very own shopping list" at Trader Joe's).

Peach & Sweet Potato Salad -- mix and dress

8.27.13 ~ Midnight Run

Thanks for putting up with the 9:30pm delivery...my over-scheduled tomorrow thanks you. In your bag (or now refrigerator) is a cornucopia of items to be mixed, match, piled up or (hopefully) just eaten and enjoyed.

Roasted Eggplant with Tomatoes and Mint / smitten kitchen
Quinoa -- to go between salad and eggplant "bread", instead of the tomato topping, as a substrate with butter or cheese if you wish.
Hummus with Pine Nuts, Parsley and Cumin / gourmet
Pita bread 



Roasted Eggplant with Ricotta and Mint
This is like eggplant bruschetta, except the eggplant is the bruschetta, topped with a Mediterranean summer salsa of a salad.

Feta is a great alternative to ricotta salata. If you’re put off by the sharpness of fresh onion, pour the red wine vinegar over it in a dish, and let it sit for 10 minutes, tossing it from time to time, before adding it to the salad. No need to add additional vinegar if you do. If you don’t like capers, you can substitute green or black olives. If you don’t care for mint, you can substitute flat-leaf parsley. If you don’t care for eggplant, well, thank you for reading along anyway! Ahem, or brush pitas or flatbreads with olive oil, grill them and dollop this salad/salsa on top.

Makes about 4 appetizer/salad portions, assuming people will eat two rounds each.
1 to 2 tablespoons plus 4 teaspoons olive oil
1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices
2 ounces (1/2 cup) chopped or crumbled ricotta salata
2 tablespoons capers, drained
1/3 cup finely diced red onion
3 seeded, diced medium tomatoes (1 1/2 cups)
3 tablespoons minced fresh mint leaves
2 teaspoon red wine vinegar
Freshly ground black pepper.

Preheat oven to 425 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Arrange eggplant rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 to 12 minutes or so, until the undersides match the tops.

[Alternatively, on the grill: Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and tender when pierced with knife, about 5 to 7 minutes per side.]

Meanwhile, mix your ricotta, capers, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. Taste for seasoning; ricotta salata tends to be quite salty so I don’t find that this dish needs more than a pinch of salt, if that. Add more vinegar, if desired. Add freshly ground black pepper, to taste.
When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately [or not].

8.27.13 Indian food redux

Well folks.  Turns out I forgot I was having my wisdom teeth extracted yesterday.  For the best really since I only had 2.5 days to panic.  Luckily all went just fine so far life doesn't seem a whole lot different.  The Valias's came to the rescue and whipped up some yummy goodness for you. 
- Home made Rotli (Indian flat breads)
- Lentil soup
- Green bean curry

Now, Wrays don't be dismayed re: your lack of lentil soup.  I was just at then end of your street when Isa decided it was time to kick the bag off the end of the stroller.  All went crashing down and your jar of lentil soup is no more.  In replacement, you get Pav Bhaji - a beloved Indian street food.  It's a tangy curry of potatoes, tomatos, and onions which you eat with toasted bread.  Cut the included dinner rolls in half, generously apply butter and toast on a skillet....

Happy Dinner :)

8.20.13 Dinner south of the border...

Inspired by recipes from Rick Bayless's Mexican Kitchen.  Happy to share recipes from the book if you wish.

- Spicy Passilla-mushroom Tacos.  Added meatless ground and tofu for protein.  Filling is quite saucy so feel free to thicken a bit with some grain or a bit of meat/tofu if you have laying around.  Dress with crumbled cheese and pickled onions.  It's a little spicy so you may want to cut with black beans for the kids.

- Rustic jicama salad with tangerine, chili and pickled cabbage.

Enjoy!

8.19.13 - Pineapple Fried Rice and Tofu Soup

Pineapple Fried Rice
Recipe:
http://thaifood.about.com/od/vegetarianthairecipes/r/thaifriedrice.htm


Wish I'd had some more cashews...







Tofu Soup -  Recipe: http://thaifood.about.com/od/vegetarianthairecipes/r/veggilemongsoup.htm
Put rice noodles in bowl. Pour soup over. Add basil and chili peppers if you like (not sure what kind of peppers these are ... exercise caution). Recipe also suggest chili sauce, if you've got it and want some more kick!

8.15.13 ~ Mango & Mint Marinated Zucchini-Spaghetti

Assembly required, but no heat. Toss zucchini-spaghetti with dressing...work it in with your hands. Raw goodness (we hope). Top with pistachios, and if you have some greens or little sprouts that might be good too. Tofu is ready to go, but I suggest grilling again in a skillet or over flame if you have time so the marinate will caramelize up a bit. Much experimentation here. Enjoy.

MANGO & MINT MARINATED ZUCCHINI-SPAGHETTI and GRILLED TOFU
 green kitchen stories




Mint & Mango Marinated Zucchini Spaghetti
Serves 4 as a side dish, or 2 as a dinner

Raw Spaghetti
2 Zucchinis
Wash the zucchinis and slice them with whatever tool you have (read below).

Mint & Mango Sauce
1 mango medium size
4 tbsp olive oil (add more if you like)
15 leaves fresh mint
1 inch fresh red chili
2 inches fresh ginger
a pinch of salt & pepper
a handful of green pea sprouts and pistachio nuts, for garnish
Peel and remove the stone from the mango, add all ingredients in a mixer and mix until smooth.
Pour the mango mint marinade over the zucchini spaghetti and work it in by hand. Arrange the spaghetti on the plates and garnish with sprouts and chopped pistachio nuts.

When we were in Thailand we bought a julienne like slicer. They use it for green mango salad but it works just as perfect for slicing a zucchini. You can find similar slicers on Amazon or try julienne’s big brother, the vegetable spiral slicer.

8.8.13 - One Dish Wonder

VEGGIE + TOFU LASAGNA

Wednesday 9pm: as I type this Carter is finishing up lasagna for tomorrow's dinner. Yet another use for our rapidly growing zucchini plus eggplant, tofu and the usual good lasagna stuff. Coming to you as one big dish of wonderfulness. Add your own bread or diversions for vegetable-wary young'uns.

Mangia.

8.5.13

West African Sweet Potato Supper (aka Jamba-woo)
Quinoa (to go under the Woo)
Western Waldorf salad (good on yogurt)
Disappointment Brownies - purchased at Whole Foods - just not as yummy as the last time I bought frosted brownies from there 

7.25.13 ~ The start of Zucchini Season

Zucchini Tian with Curried Bread Crumbs
melissa clark, the new york times | watch melissa make it
   ~ serve warm or room temp, as you wish

Super Cheesey Quinoa + Lentils
fly-by-seat-of-pants

Zucchini Tian with Curried Bread Crumbs

• 1 tablespoon curry powder
• 7 1/2 tablespoons olive oil
• 1 1/4 cups whole-wheat or regular panko bread crumbs
• 2 teaspoons coarse kosher salt
• 1 large white onion, halved and thinly sliced
• 2 teaspoons finely chopped rosemary
• 1 pint cherry or grape tomatoes, halved
• 1/4 cup dry white wine
• 2 garlic cloves, minced
• 1 teaspoon orange zest
• 1/2 teaspoon black pepper, more to taste
• 4 medium zucchini (about 1 1/2 pounds), thinly sliced (about 7 cups)

1. Heat oven to 400 degrees. Heat a large skillet over medium-high heat, then add curry powder and let toast until fragrant, about 30 seconds. Add 2 tablespoons olive oil, then stir in panko bread crumbs and 1 teaspoon salt. Cook for 2 to 3 minutes, stirring occasionally. Transfer to a bowl and wipe out skillet.

2. In the same skillet, heat 2 tablespoons olive oil over high heat, then add onions, rosemary and 1 teaspoon salt. Cook for 10 to 15 minutes, stirring often, until onions are a deep golden brown. Add tomatoes and cook for another 5 minutes. Pour white wine into pan and bring to a simmer, scraping up any brown bits. Remove from heat and stir in garlic, orange zest and black pepper.

3. Grease inside of a medium-size gratin dish with 1/2 tablespoon olive oil and spread a third of the onion and tomato mixture on the bottom. Begin layering zucchini in an overlapping pattern, beginning around the outside and working your way in. Sprinkle with a third of the bread crumbs. Repeat layering two more times, ending with bread crumbs. Drizzle 3 tablespoons olive oil over bread crumbs and bake for 1 to 1 1/2 hours, or until vegetables are extremely tender and top has browned.

YIELD

6 to 8 servings

7.22.13 - A Meaty Main

With our vegetarian friends out of town, and grilling season upon us, this Monday's meal is meaty.

• Grilled Chicken - a la Matt
• Potato Cobb Salad
• Peach Cobbler

Potato Cobb Salad
Ingredients

• 3 pounds Yukon gold potatoes
• 3/4 teaspoon salt $
• 1 (16-ounce) bottle olive oil-and-vinegar dressing, divided $
• 8 cups mixed salad greens $
• 2 large avocados $
• 1 tablespoon fresh lemon juice $
• 3 large tomatoes, seeded and diced $
• 12 small green onions, sliced $
• 2 cups (8 ounces) shredded sharp Cheddar cheese $
• 4 ounces crumbled blue cheese
• 6 to 8 slices bacon, cooked and crumbled $
• Freshly ground pepper to taste
• Preparation
• Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.
• Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.
• Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
• Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens. Sprinkle with pepper. Serve with remaining dressing.

Peach Cobbler

Ingredients

• 1/2 cup unsalted butter $
• 1 cup all-purpose flour
• 2 cups sugar, divided $
• 1 tablespoon baking powder
• Pinch of salt $
• 1 cup milk $
• 4 cups fresh peach slices
• 1 tablespoon lemon juice $
• Ground cinnamon or nutmeg (optional)
• 
  
• Preparation
• Melt butter in a 13- x 9-inch baking dish.
• Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
• Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
• Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

7.18.13 - Lentils with Oven Dried Tomatoes, Herbs and Cheese

Lentils with Oven Dried Tomatoes, Herbs and Cheese
from jerusalem by yotam ottolenghi

Wild rice + grilled zucchini too.

Enjoy! 

7.15.13 - This Sounds Delicious

Stuffed Yellow Peppers with Israeli Couscous & Pesto

+ Pita. With and without peppers for the pickier eaters in the fam.

From "The Very Best Recipes for Health" - find a link from NY Times 

7.11.13 - Spring Veggies Can't Be Beet

Here's sharing the first fun treats from our garden, yellow zucchini and stripey beets.


Vegetable Couscous, Goat Cheese and Beets
epicurious

~ salad was very good warm, and you may wish to remove the beets before you heat if you go that route
~ herbed goat cheese is to go with couscous
~ intended send along some plain cous for the kids, but forgot to put it in the bags

If you can get yours to look like this, please post a photo....












1 teaspoon chopped fresh dill
1 teaspoon finely chopped fresh chives
1/8 teaspoon black pepper
1 (4-oz) piece soft mild goat cheese from a log
2/3 cup water
1/2 teaspoon salt
4 tablespoons olive oil
1/2 cup couscous (3 oz)
1/4 cup diced (1/4 inch) red onion
1/2 cup diced (1/4 inch) zucchini
1/2 cup diced (1/4 inch) red bell pepper
1/4 cup fresh corn kernels
1 small beet (about 2 inches in diameter), trimmed
1 tablespoon Sherry vinegar
4 thin prosciutto slices (optional)

Stir together dill, chives, and pepper on a plate, then roll cheese in herb mixture to coat sides (not ends). Wrap cheese in plastic wrap and chill. 

Bring water, salt, and 1 tablespoon oil to a boil in a 1-quart heavy saucepan. Stir in couscous, then cover pan and remove from heat. Let stand, covered, 5 minutes. 

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, stirring, 1 minute. Add zucchini, bell pepper, and corn and cook, stirring, until zucchini is bright green, about 3 minutes. Season with salt and pepper and transfer to a bowl. 

Fluff couscous with a fork and stir into vegetables, then season with salt and pepper. 

Peel beet and cut half of beet into very thin slices (less than 1/8 inch thick) with slicer (discard remainder), then stack slices and cut into thin matchsticks. Rinse beets and pat dry, then transfer to a bowl. 

Whisk together vinegar, remaining 2 tablespoons oil, and salt and pepper to taste. Add 1/2 tablespoon dressing to beets and toss to coat.  [I think vinaigrette better with less oil in the O to V ratio]

Fill ramekin with couscous, pressing it firmly into mold with a rubber spatula. Invert ramekin onto a salad plate and carefully unmold couscous, then make 3 more couscous mounds on 3 more plates. 

Drape each couscous mound with 1 prosciutto slice (if using), then top with some of beets. 

Unwrap cheese and cut crosswise into 4 equal slices with a lightly oiled knife, then arrange 1 cheese slice alongside each couscous mound and spoon remaining dressing around mounds.

Grilled Tofu
epicurious

1/3 cup balsamic vinegar
2 garlic cloves, minced
1/3(ish) cup olive oil

7.8.13 - Sunset Recipes for Summer

Main Course: Vegetable Ribbon Pasta Shells

Recipe calls for fresh tomato sauce, which some of you may want to make again later in the summer when tomatoes are overflowing. We are taking the easy way out this time around and going w canned tomato sauce.

Salad: Fresh Corn &Avocado Salad 

Using fresh corn in this one! Should be delicious!!

PS- Doing this on the iPad is kind of infuriating! Apologies for the weird formatting.  I give up!

7/1/13 - 5 Herb Pesto

Five Herb Pesto
101 cookbooks

1 1/2 teaspoons whole coriander seeds
1/4 teaspoon fine grain sea salt
1 large clove garlic, peeled
a handful sliced almonds, toasted (cooled)
zest of one lemon
50 medium basil leaves
a handful of arugula leaves
1/2 teaspoon fresh oregano leaves
1/4 cup minced chives
3/4 cup grated Pecorino cheese
~1/4 cup / 60 ml extra virgin olive oil

Served with:
Zucchini - shaved thin and raw
Fresh Mozerella - cubes or little balls
Tomatoes - chopped
Red Peppers - strips
Chickpeas - right outta the can
Whole wheat linguine

6.6.13 - A Change in the Weather

Given last week's rain and chill, I was not thinking 80 and sunny and had planned to make a Black Bean Chilaquile. But I didn't really want to crank up the oven, nor do I imagine others will wish to do so tomorrow. Temps seem to call more for a cold dish, like this Black Bean Asparagus Salad. Naturally, I was short on some ingredients and wanted to use others originally slated for the Chilaquile. So, here you have a grand experiment and fixings for some quesadillas. Hopefully it will all work out.
Here goes:

1) BLACK BEAN & ASPARAGUS SALAD
Add chopped tomatoes and greens. I thought I was buying a bag of fresh spinach at the farmer's market. It seems more like cabbage but tasty nonetheless and should be good in limited quantities. 
 
Salad went something like this:

2+ pounds fresh asparagus, trimmed and cut into 1-inch pieces

3 cans (15 ounces each) black beans, rinsed and drained

3 ears corn

lots of little sweet red/yellow/orange peppers, chopped

1 bunch scallions chopped, salted and soaked in red wine vinegar

1 1/4 cup minced fresh parsley -- I didn't have nearly this much, but I think lots would be good

1/2 cup olive oil

1/3 cup lime juice

1/4 teaspoon salt

1/4 teaspoon pepper

dash each cumin and chipotle pepper

In a Dutch oven, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. In a large serving bowl, combine the asparagus, beans, red pepper, onion and parsley. In a small bowl, whisk the oil, lime juice, salt and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving. 

2) QUESADILLAS  

 

5.30.13 - Aw Shucks

Hats off to Carter for tonight's fava bean starter. Who knew that about 30 square feet of fava bean plants would yield --- WAIT, want to guess first? --- 2.5 cups of actual edibles (and about 2.5 hours of shucking, blanching and peeling). So here you have it, a little spring on your plate in 2 courses. Plus some quinoa to go with the carrot salad, or plain for kiddos with butter and salt...as you wish.


FRESH FAVA BEAN AND PECORINO SALAD
npr

Note two tasty serving suggestions -- cold or saute the whole mess with some olive oil, mmmmm

Fava beans are a spring favorite in southern and central Italy. This salad, adapted from Patricia Wells' Trattoria (William Morrow 1993) is popular as a starter or as part of an antipasto spread. If you can only find a hard grating pecorino, use a soft goat cheese. If there are leftovers, saute the beans and cheese with a little oil in a small skillet. They are fragrant and delicious as a warm appetizer. Makes 8 to 12 servings
 
2 pounds fresh unshelled fava beans (about 2 cups shelled beans)
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried leaf oregano
3 tablespoons fresh flat-leaf parsley leaves, snipped with scissors
1/8 teaspoon crushed red peppers (hot red pepper flakes), or to taste
8 ounces soft sheep's milk cheese such as a pecorino or a soft fresh goat's milk cheese, cut in small cubes
Salt and freshly ground black pepper to taste
In a medium bowl, combine all ingredients, and toss to blend. Taste for seasoning.

MOROCCAN CARROT AND CHICKPEA SALAD
101 cookbooks

If you're pinched for time, Diane suggests using pre-shredded carrots. I deployed my mandolin and made thin coins. I use some of the carrot tops as well, although there are mixed opinions about whether or not they're edible (or edible for everyone) - you can read more here and here.

Dressing:
1 tablespoon cumin seeds
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon fine sea salt, plus more to taste
1/8 teaspoon cayenne pepper
10 ounces carrots, shredded on a box grater or sliced whisper thin on a mandolin
2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)

2/3 cup / 100 g dried pluots, plums, or dates cut into chickpea-sized pieces
1/3 cup / 30 g fresh mint, torn
For serving: lots of toasted almond slices, dried or fresh rose petals - all optional (but great additions!)

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.

In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.

In a medium bowl, combine the carrots, chickpeas, dried pluots, mint, and almonds, and rose petals (if you're including those as well.) Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. (You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)

Serves 6.
Adapted from Roots: The Definitive Compendium with more than 225 Recipes by Diane Morgan.

Prep time: 15 min

5.28.13 Cream of Spinach Soup with Grilled Cheese Sandwiches

Welcome back Thomas's!!  Great to see you, Wray's.

Cream of Spinach Soup:
Shake well.  Heat.  Sprinkle with parsley and serve.  A dollop of plain yogurt or sour cream would be nice if you have.  Also recipe calls for serving with a generous spoonful of some grain (rice, quinoa, etc) to add heartiness.  I'm too tired to include the grain :)

Here's the link to the recipe if interested.
http://healthyblenderrecipes.com/recipes/vegan_cream_of_spinach_soup/

Make your own sourdough grilled cheese. Including a little manchego also to dress up the grown-up sandwiches...

Off to start a busy work week.  Gene will do final assembly and deliver tomorrow afternoon.

5.23.13 - Eggplant & Peppers in [not so] Spicy Peanut Sauce

EGGPLANT & PEPPERS IN SPICY PEANUT SAUCE
mollie katzen, moosewood cookbook

NOODLES

GRILLED TOFU

Make the pasta and toss with peanut sauce. Top with eggplant/pepper mix at room temp or cold. Tofu could use a little more grilling...suggest heating tofu in a skillet to add a bit more crust if you have time.

Sauce is mild to encourage consumption. Folks may wish to add a bit more cayenne, garlic and/or a splash of lime. Oh, and Thomas family sauce comes without cilantro....which is highly recommended for those who enjoy. Happy Thursday!

5.20.13 More Dinners in Pie Tins

Black Bean - Polenta Pie
2.5 c cooked polenta
1 T vegetable oil
1 c chopped onion
1 cu chopped green bell pepper
1 c chopped canned tomatoes, or one 8-oz can whole peeled tomatoes, undrained
1.5 c cooked black beans
1 c cooked corn kernels
1 4oz can chopped chiles, drained
1.5 c shredded cheddar cheese, divided
1 egg
.333 c sour cream

1. Preheat 375
2. Thickly spread the polenta into a greased 9-inch pie plate, making a high crust over the edge of the dish
3. In a large skillet, heat the oil over medium-high heat. Add onion and peppers; cook, stirring, until tender, about 3 min. Add the tomatoes; cook, stirring, until most of the liquid has evaporated. Stir in the beans, corn and chiles. Stir in 1 c of the cheese.
4. In a small bowl, beat the egg; beat in the sour cream. Add to the bean mixture and stir until combined. Spoon into the polenta shell. Top with remaining cheese. Bake 35 min or until bean mixture has heated through and cheese has melted.

Shredded Carrot & Jicama Salad
2 c shredded carrot
1.5 c peeled, shredded jicama
1 T apple cider vinegar
2 t vegetable oil
1/8 t ground coriander
1/8 t salt, or to taste

Roasted tomato and goat cheese quiche, Spring salad with lemon dill dressing

Enjoy!  Found this on a Kitchn post about hosting an effortless springtime bookclub brunch while working full-time and going to graduate school.  She claims the quiche can be made in 15 min a day x 4 days.  LIAR!!!!!!  It was quite a production in our kitchen yesterday.  Had to buy ready made TJoes crust since I felt way too intimidated by the pie crust recipe linked below...  It always feels funny to send something I haven't sampled yet.  It would be weird if there was a little bite missing from your pies...

 

Roasted Tomato and Goat Cheese Quiche

Adapted from Apples & Onions, Serves 6-8
1 9-inch pie crust (I use Rose Levy Beranbaum's Basic Flaky Pie Crust)
8 ounces cherry tomatoes
2 teaspoons olive oil
1/4 teaspoon salt
6 large eggs
1 3/4 cup whole milk
3/4 cup heavy cream
3/4 teaspoon salt
1/4 cup basil chiffonade
1/4 cup Parmesan cheese, finely grated
4 ounces goat cheese
Roll out pie crust and fit into a 10 x 1-inch quiche pan. Trim away overhang and reserve for patching any cracks during baking. Freeze crust for at least 30 minutes and up to 3 months ahead. (Wrap securely with plastic if freezing for longer than a few hours.)
Preheat oven to 350°F. In a bowl, toss the tomatoes with the olive oil and 1/4 teaspoon salt. Spread onto a parchment-lined baking sheet and bake for 10-15 minutes, until the tomatoes are puffy and lightly browned. (Can be made up to 3 days ahead. Store in a covered container in the refrigerator.)
Raise oven heat to 425°F. Remove crust from freezer and line with parchment paper. Fill with pie weights, beans or rice, pushing weights snugly against the sides of the pan. Bake for 20 minutes and remove parchment and weights. If the crust has puffed up in spots, lightly press down with the back of a spoon. Bake for another 10-15 minutes, until the bottom crust is light golden brown. Lower oven heat to 375°F.
Meanwhile, in a large bowl whisk together the eggs, milk, cream and 3/4 teaspoon salt until frothy. Mix in the basil and half the Parmesan cheese. Scatter half the tomatoes and half the goat cheese, crumbled, over the bottom of the quiche pan. Pour in the egg custard. (You may have a little custard left over, depending on how much the sides of your dough slumped during baking.) Scatter the remaining tomatoes and crumble the remaining goat cheese around the custard. Scatter the remaining Parmesan cheese evenly over the top.
Bake for 45-50 minutes, or until the center is set, but still a little jiggly. If the crust starts to brown too much during baking, wrap foil around the edges of the pan to protect it. Let quiche cool for at least 15 minutes before serving.
If quiche cools too much before your guests arrive, reheat in a 300°F oven until warm to the touch.

Crunchy Spring Salad with Dill Dressing

Serves 6 as a side dish
For the salad:
8 ounces (about 2 cups) sugar snap peas, trimmed
4 small radishes, thinly sliced (I use a mandoline)
3 small stalks celery, sliced crosswise into bite-size pieces
1 large romaine heart, chopped into bite-size pieces
For the dressing:
1 tablespoon white wine vinegar
1/4 teaspoon salt
2 tablespoons minced fresh dill
1/2 tablespoon Dijon mustard
1/2 teaspoon minced shallot
1/4 cup extra-virgin olive oil
Place all the salad ingredients in a large bowl and set aside.
In a small bowl, whisk together the vinegar and salt until the salt dissolves. Add dill, mustard and shallot and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth and emulsified. Pour dressing over salad and toss until all ingredients are evenly coated.

Additional Notes

• Salad will keep, dressed and refrigerated, for up to 6 hours. For longer storage, keep chopped and assembled salad ingredients covered in the refrigerator up to 1 day ahead and toss with dressing just before serving.

5.16.2013 - Mexican Chopped Salad and Little Sweet Potato Burritos

Tonight's dinner calls for a bit of audience participation. DIY chopped tomatoes, romaine and avocado. Please add these things to your salad and toss well with additional dressing. Nicholson dressing has cilantro, non-objecting Thomases may wish to add some cilantro to their plates. Heat burritos and top with pickled onions. Enjoy!

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
epicurious

Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled feta cheese Honey-Lime Dressing
1/4 cup fresh lime juice (yikes, don't get creative as I did and add lime zest, too bitter!)
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
 
LITTLE SWEET POTATO & SPINACH BURRITOS

2 medium sweet potatoes (1 pound total)
1 cup red-wine vinegar
1/2 cup sugar
4 black peppercorns
1 large red onion, sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
small flour tortillas
5 cups baby spinach (about 4 ounces)
1 cup shredded part-skim mozzarella
Pepper Jack cheese, thinly sliced
 
Bake potatoes (40 minutes in 400-degree oven) or microwave until tender (about 15 minutes on high).

Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.

Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper, maybe a little chili powder, or cumin or chopped canned jalapenos. Mix spinach into hot potato mash so that it wilts (zap for a minute or two if you need more heat. Fold in mozzarella. Fill each tortilla with a scoop of potato mixture, add a slice or two of pepper jack, fold ends in and roll burrito. Toast on hot griddle, seam side down, to seal. 

Serve with pickled onions.

Feeling sheepish about goat cheese

I openly badmouth goat cheese. However this quiche was just right. I could taste a meandering hint of the despised chevre, but found that, at that mild intensity level, I quite enjoyed it. The boys also ate a plateful each. Quinn with heavy salsa, Cy with none. Well done, Svati!

5.9.13 - McBitty's Bean Burgers and Three-Potato Home Fries

Happy Anniversary Gene and Svati! Can't wait to hear about your climb and trip. 

MCBITTY'S BEAN BURGERS
new york times

Hopefully these haven't turned into hockey pucks awaiting delivery. Buns, avocado and tomato provided. Heat up and add your own cheese and condiments.

35 to 45 minutes with cooked beans

Ingredients

• 1/4 cup dried stemless porcini mushrooms
• 2 cups cooked or drained canned black beans
• 1 teaspoon roughly chopped garlic
• 3/4 cup rolled oats, or more if needed
• 2 teaspoons smoked paprika or chili powder
• 1 teaspoon cumin
• 1 tablespoon soy sauce
• Salt and black pepper
• Bean-cooking liquid, porcini soaking liquid or water
• 1/4 cup chopped cilantro
• 2 tablespoons olive oil

Preparation

1. Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
2. Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
3. Stir in the cilantro, and let sit for 5 minutes.
4. Shape into 4 large or 8 small patties; let them sit for 5 minutes.
5. Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.

YIELD:  8 small burgers, 4 supersize

THREE POTATO HOME FRIES WITH CORN, SCALLIONS AND CHEESE
hope ricciotti, the pregnancy cookbook

375 oven until heated through and cheese melted.


CHOCOLATE CHIP COOKIE DOUGH
tollhouse
Bake at will, 375-degrees. Or not.

5.6.13 Dinner - Broccoli-Cheddar Quiche

Recipe from Martha Stewart

Ingredients

• Butter, for ramekins
• Coarse salt
• 1 package (10 ounces) frozen broccoli florets
• 6 large eggs
• 1/2 cup half-and-half
• Ground pepper
• 1/8 teaspoon ground nutmeg
• 3/4 cup shredded cheddar cheese (3 ounces)
• Crusty bread and mixed salad (optional)

Directions

1. Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.