Creamless Creamy Tomato Soup

From Cook’s Illustrated
serves 6 to 8

¼ cup extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped medium (about 1 cup)
3 medium galric cloves, minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality white sandwich bread, crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth (I used vegetable broth)
2 tablespoons brandy (optional)
Table salt and ground black pepper
¼ cup chopped fresh chives (I didn’t use)

1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and start to break down, about 5 minutes. Remove and discard bay leaf.

2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

Honey Maple Pecan Tart

Makes one 9-inch round or long rectangular 3×14-inch tart, 10 to 12 servings

For the crust:
½ cup (1 stick) unsalted butter, at room temperature
¼ cup sugar
1 large egg yolk
1 ½ cups all-purpose flour
1/8 tsp salt

For the filling:
1/3 cup honey
1/3 cup maple syrup
1/3 cup (packed) golden brown sugar
1/8 tsp salt
¼ cup whipping cream
3 tbsp unsalted butter
½ tsp vanilla extract
1 2/3 cups toasted and coarsely chopped pecans (I used 1 cup pecans, 2/3 cup walnuts)

Make the crust:
Preheat the oven to 350 F. Butter a 9-inch round or long rectangular 3×14-inch tart pan.
Using an electric mixer, beat the butter, sugar, and egg yolk in a bowl just until blended. Add the flour and salt, beat until moist clumps form. Press the dough into the bottom and up the sides of the pan. Put the tart pan on a baking sheet. Bake until the crust is golden, about 20 minutes. Cool in the pan on a rack. Maintain the oven temperature.

Make the filling:
Combine the maple syrup, honey, brown sugar, cream, and salt in a medium saucepan. Bring to a boil, stirring until the butter melts and the mixture is smooth. Boil for 30 seconds. Remove from the heat, stir in the vanilla, then nuts.
Pour the filling into the cooled crust. Bake until the filling is bubbling in the center, about 15 minutes. Cool the tart in the pan on a rack. Unmold. Chill for 2 hours before cutting. The tart can be made 3 days ahead. Keep covered in the refrigerator.

Vegetable pilaf

From Sangita Desai

Ingredients

1 cup basmati rice
2 ½ to 3 cups water
4 tablespoons oil or ghee (clarified butter) – Sangita says you can use as little or much as you’d like
1 teaspoon cumin seeds
2 bay leaves
½ cinnamon stick
2 whole cloves
1 black cardamom pod
1 ½ teaspoon salt (I thought 1 teaspoon was better)
1 cup of mixed vegetables (frozen or fresh)
1 medium onion, sliced
1 medium potato, sliced
½ teaspoon minced garlic
½ teaspoon minced fresh ginger
1 ½ teaspoon chopped green chilies
2 teaspoons chopped cilantro for garnish
pinch garam masala and chili powder (optional)

Method

1. Soak rice in water for 30 minutes. Drain and keep it aside.
2. Fry onion and potato until golden brown. Keep aside.
3. In a nonstick pan, heat oil on medium heat.
4. Add cumin seeds and all the whole spices and stir until they start sputtering.
5. Add ginger and garlic and green chilies and stir for a minute.
6. Add the veggies and mix well for some time.
7. Add the rice. Mix well and continue to stir for some time.
8. Add water and salt, mix well.
9. Cover the pan and let cook until rice gets tender. (15-20 minutes)
10. Garnish with fried onion, potato and cilantro.
11. Serve with any vegetable curry, buttermilk, or itself.

Tip

1. You can also add a couple of finely chopped tomatoes to add extra zest to the dish.
2. You can also add beans, raisins, and dry nuts like cashews, almonds, etc.

Chole (chickpea curry)

Also known as Chana Masala
From Sangita Desai

Ingredients

16 ounce can chick peas (garbanzo beans)
1 tablespoon oil
1 medium onion, chopped
1 large tomato, crushed
1 teaspoon garlic, minced or crushed
1 teaspoon fresh ginger, minced or grated
1 hot pepper (seeds included for extra heat)
2 tablespoons coriander powder
½ teaspoon turmeric
½ teaspoon red chili powder
¼ teaspoon garam masala
1 teaspoon chole masala powder (MDH brand Chana spice mixture)
kosher salt, to taste
1 cup water
2 teaspoons fresh cilantro, for garnish


Method

1. Drain the water out of the chickpeas. Rinse well and let drain.
2. Heat oil in a heavy saucepan.
3. Add cumin seeds and heat until they crack.
4. Add tomato, onion, pepper and other spices. Cook for 5-7 minutes on medium heat.
5. The mixture will start leaving the oil. Add chickpeas.
6. Add water, cover the pan and let cook for about 15-20 minutes on medium heat.
7. Add cilantro and cook for a minute or 2.
8. Serve hot with Indian bread or rice.

Pancho Enchiladas

This is an adaption to the enchilada dish served by Canyon Cafe. I substituted veggies for the chicken.

***ENCHILADAS***
2 cups cooked black beans
1 large or two small zucchinis, cubed
1 large red pepper, diced
6 tablespoons thinly sliced green onions
8 ounces shredded monterey jack cheese
8 flour tortillas (6- or 8-inch)
***THREE-PEPPER CREAM SAUCE***
1/2 teaspoon vegetable oil
1/3 cup diced yellow onion
2 3/4 cups heavy whipping cream
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground red cayenne pepper
1/2 teaspoon ground black pepper
1 tablespoon Dijon mustard, PLUS
1 teaspoon Dijon mustard
2 teaspoons cornstarch, mixed with
1 1/2 tablespoon cold water

PREPARATION:

To prepare enchiladas: Heat oven to 350 degrees F. Grease a 9x13 inch baking pan.

In a large bowl, mix together black beans, zucchini, red peppers, green onions and cheese. place about 1/2 cup of the mixture on each tortilla. Roll up tortillas; place in the baking dish. (Enchiladas may be assembled to this point, covered and refrigerated until needed, up to one day. Before proceeding, let return to room temperature.)

Pour about 1-1/2 cups sauce over enchiladas; bake 30 minutes or until heated through.

For Sauce: Place a large, heavy saucepan over medium-high heat. When pan is hot, add oil and onion; saute until tender. Meanwhile, pour cream into a small bowl. Add red pepper flakes, cayenne, black pepper and mustard; mix well.

When onion is tender, add cream mixture to pan. Bring to a simmer; cook about 3 minutes, stirring frequently. Dissolve cornstarch in water; stir mixture into simmering cream sauce. Return sauce to a light simmer, then remove from heat.

Barbecued Tofu Pizza

Basic Pizza Dough recipe - see Pesto Pizza, September 2009
http://casseroleclub.blogspot.com/2009/09/pesto-pizza.html

Prepare pizza dough - you'll need to plan time to let it rise. I've found that letting it rise on the pizza pan after you stretch it out makes the dough have a really nice texture (an additional 30 minutes once it's stretched out.)

Kansas City-Style BBQ Sauce
Adapted from Get Saucy by Grace Parisi
Makes enough for 2-3 pizzas

3 Tablespoons unsalted butter
1 small onion, minced
1 large garlic clove, minced
1 tablespoon pure chile powder, preferably ancho or New Mexico
½ teaspoon ground coriander
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 ½ cups ketchup
¼ cup firmly packed dark brown sugar
2 tablespoons unsulfured molasses
2 tablespoons cider vinegar
2 tablespoons tomato paste, mixed with ¼ cup water
2 tablespoons Worcestershire sauce (I used soy sauce)
salt and freshly ground pepper, to taste

1. Melt the butter in a medium saucepan over medium heat.
2. When the foam subsides, add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the chile powder, coriander, ginger, cayenne, and cloves and cook, stirring, until fragrant, about 30 seconds.
3. Add the ketchup and brown sugar, stirring to dissolve the sugar.
4. Stir in the molasses, vinegar, diluted tomato paste, and Worcestershire/soy sauce and bring to a boil.
5. Season with salt and pepper and simmer over low heat until thickened and flavorful.
Will keep, tightly covered, in the refrigerator for up to 1 month.

For pizza – assemble in this order:
Pizza dough
BBQ sauce
1 lb tofu, drained, cubed, and browned until crispy
½ red onion, caremelized in a little oil
4 ounces shredded extra sharp cheddar
4 ounces shredded fontina cheese

Bake fresh at 500-525 for about 10-14 minutes - check frequently at the end. It depends how golden you like your cheese. I bake on the bottom shelf of the oven.

I pre-baked the dough completely without toppings (pierce dough with fork so it doesn’t bubble up.) Bake the frozen pizza at 400 degrees, directly on the lowest oven rack for about 10 minutes until heated through and cheese is melted. Check frequently.

Zucchini Fritters

2 pounds zucchini
½ tsp salt
1 egg
1 cup crumbled feta
½ cup Italian seasoned breadcrumbs, plus more for dredging
olive oil for pan

1. Finely shred zucchini and mix with salt. Strain liquid out. (there will be a lot!) This will take a while, or you can squeeze liquid out by hand. I would still let it drain for a while first.
2. Chop the zucchini smaller, unless you don’t mind stray strands when you cut a piece while eating.
3. Mix in the egg, then the cheese and breadcrumbs.
4. Form into patties. I used a large ice cream scoop so they were uniform, but you can make them whatever size you want. Flatten them to make it easy for the middle to cook through.
5. Dredge lightly in additional breadcrumbs, then fry on both sides in olive oil.
6. These are somewhat fragile, but freeze well. You may need to add more breadcrumbs, depending how moist the zucchini is. Serve very hot, with tomato sauce!

Fresh Tomato Sauce

From The Gourmet Cookbook

Makes about 5 cups

6 pounds ripe tomatoes, such as beefsteak or plum, peeled
¼ cup extra-virgin olive oil
5 garlic cloves, thinly sliced
1 tsp sugar
1 tsp salt
¼ cup chopped fresh basil or flat-leaf parsley (I used basil)

To peel fresh tomatoes (or peaches)
Using a very sharp paring knife and being careful not to cut deeply into the flesh, cut an X through the skin in the bottom of each tomato. Have a large pot of boiling water and a bowl of ice and cold water ready. Working in batches of 2 or 3, lower the tomatoes one by one into the boiling water with a slotted spoon, or carefully drop them in. Keep them immersed in the boiling water for 10 seconds, then transfer them to the ice water with the slotted spoon. (Barely ripe or out-of-season tomatoes or peaches will take 15 to 20 seconds.) When they are cool enough to handle, pull or slip off the skins, beginning at the X, using the paring knife to remove any stubborn spots.

1. Core tomatoes and halve crosswise. Working over a sieve set over a bowl, squeeze tomatoes gently to remove seeds. Discard seeds and reserve juice. Coarsely chop tomatoes.
2. Heat oil in a 6- to 7-quart pot over moderately high heat until hot but not smoking. Add garlic and cook, stirring, until just golden, about 1 minute. Add tomatoes, reserved juice, sugar, and salt, bring to a simmer, and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour.
3. Stir in basil and salt to taste.

NOTE – When you follow this recipe, it will take MUCH longer than an hour to simmer away the liquid. If I am in a “rush” I don’t add the liquid and then it takes 45 minutes to an hour. Either way it tastes really good!

Cauliflower and Chickpea Curry

2 medium potatoes, diced

Paste:

1/2 cup shredded coconut - unsweetened

1 Tbs mustard seeds

3 cloves garlic

1 1/2 Tbs ginger

1/2 cup peanut butter

1 tsp turmeric

1/2 tsp ground cloves or allspice

2 Tbs toasted cumin seeds

2 Tbs toasted sesame seeds

1/2 cup water

1 1/2 cups onions chopped

oil

1 tsp salt

1 large cauliflower, broken in to small pieces

1 med carrot, sliced

1 can chickpeas

3-4 Tbs lemon juice

Boil potatoes until tender and set aside. Put paste ingredients in a blender and blend until smooth.

Heat the oil in a large pan or dutch oven. Add onion and cook about 5 minutes. Add cauliflower and carrot. Cook, covered 10 minutes. Add the paste and mix well. Cook covered over low heat until cauliflower is soft. Add more water if needed. Add potatoes and chickpeas. Mix well and cook a few minutes to season everything. Add chick peas and then taste for salt. Add lemon juice and salt if need be.

Cucumber Mint Raita

1 cup Greek yogurt

1/2 pickling cuke

1 Tbs honey

1/2 tsp garam masala

1/2 tsp curry powder

1/2 Tbs mint

pinch of salt

chopped peanuts

Peel cuke and shred or chop. Mix everything together and taste. Add more salt if needed. Serve with spicy Indian dishes.

Aloo Matar

This recipe came to me from a casserole club I belonged to in Worcester. This was a big hit in our house so I saved the recipe. It was only when I went to make it that I realized there were a few errors - the writer forgot to put onions in the ingredients list or tell us what to do with the tomatoes. So this is a rendition of what I actually did based on that recipe.

Serves 4

1 Tbs butter or ghee

1 onion, chopped

2 cloves garlic

2 whole cloves

2 bay leaves

1 cinnamon stick (or a 1/2 tsp ground)

1 tsp garam masala

1 tsp chili powder

1 tsp coriander

2 tomatoes quartered

2 medium potatoes, peeled and cubed

1/2 cup green peas

1 1/4 cup warm water

salt

Heat butter and saute onion until soft. Add seasonings (including salt) and saute another moment. Add potatoes and peas, stir well to coat potatoes. Add water and tomatoes and bring to boil. Lower heat and simmer about 15 minutes or until potatoes are soft. Salt to taste.

COCONUT FLANS

Flanes de Coco (adapted slightly)
Begin making these one day ahead; they must chill overnight before serving.

1/4 cup water
1 3/4 cups sugar (divided use)
3/4 cup sweetened flaked coconut (I used frozen raw coconut meat)
1 13.5-ounce can unsweetened coconut milk
1 cup whole milk
1 vanilla bean, split lengthwise in half
8 large egg yolks
3 tablespoons triple sec (I used cointreau)

Set eight 3/4-cup custard cups or ramekins in a flat pan with tall sides - I use a rectangular cake pan that is perfectly flat on the bottom (not a 9x13 pan with rounded edges). Combine 1 cup of sugar and 1/4 cup of water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 9 minutes. Immediately divide caramel among prepared custard cups. Using oven mitts, tilt each custard cup to coat bottom with caramel.

Preheat oven to 350°F. Spread coconut on baking sheet. Toast in oven until light golden, stirring occasionally, about 10 minutes. (I skipped the toasting step.) Maintain oven temperature.
Combine coconut milk and milk in another medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Cover; steep 10 minutes. Remove vanilla bean. In a large heat-proof bowl, mix egg yolks and 3/4 cup sugarthick and pale, about 4 minutes. Gradually whisk hot milk mixture into egg mixture. Whisk in triple sec. Stir in 1/2 cup toasted coconut.
Divide custard among caramel-lined custard cups. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake until custards are almost set and move only slightly when cups are shaken gently, about 50 minutes. Remove custards from water. Cool slightly. Chill uncovered overnight.

Run small sharp knife around custards to loosen. To unmold each custard, place plate atop custard cup. Firmly grasp custard cup and plate and invert, shaking gently and allowing custard to settle on plate. Sprinkle custards with remaining 1/4 cup toasted coconut and serve.
Makes 8. (The number this recipe makes depends on the size of your ramekins. I like to pour the custard all the way to the top of the ramekin, so a single recipe makes 6 for me.)

Bon Appétit

Hearty Korean pancakes

Didi Emmons – Vegetarian Planet

A substantial dinner, these pancakes are filled with brown rice, grated carrots, scallions, and tofu. Their crisp, crunchy outsides balance a soft, chewy inside. This is a great meal for novice tofu eaters.
Don’t hesitate to substitute other vegetables – such as grated zucchini, daikon radish, or sweet potatoes, or chopped spinach – for the ones I’ve chosen here.

Pancakes:
1 egg
1 1/3 cup water
1 cup unbleached white flour
1 cup glutinous rice flour (available in Asian markets and many supermarkets), or an additional 1 cup white flour
½ teaspoon salt
1 cup cooked short-grain brown rice, or 1 cup glutinous (sweet) rice (available in Asian markets)
8 ounces firm tofu, cut into ½-inch cubes
2 large carrots, grated
6 scallions, both green and white parts, chopped fine
3 tablespoons canola or corn oil

Dipping Sauce:
3 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon dark sesame oil
1 teaspoon apple cider vinegar
1 pinch chile flakes, or 1 dash hot chile sauce
1 pinch sugar (optional)

1. Make the pancake batter: In a small bowl, whisk together the egg and water. In a large bowl, stir together the flours and salt. Make a well in the center of the flour mixture, and add the egg-water mixture. Stirring slowly with a whisk, gradually incorporate the flour into the liquid. Stir until the batter is smooth. Add the cooked rice, tofu, carrots, and scallions to the batter, and stir well. Set the bowl aside.

2. Make the dipping sauce: In a small bowl, whisk together all the of the sauce ingredients except the sugar. Taste the sauce, and add a pinch of sugar, if you like.

3. In a well-seasoned skillet at least 10 inches in diameter (do not use a nonstick pan; the texture of the cakes would be quite different), heat 1 tablespoon oil over medium heat. Pour 1 generous cup of the batter into the middle of the pan. Turn the heat to medium-low, and spread the pancake with a spoon. Cook the pancake for about 5 minutes, or until it is lightly browned on the bottom. Turn the pancake with a spatula, and lightly brown the other side for 5 minutes. Slide the pancake onto a plate. Keep the pancake warm in a slow oven while you make the two more in the same way, using 1 tablespoon oil for each.

4. Pour the dipping sauce into small individual bowls, and serve the sauce with the hot pancakes.

Variation: For a wonderful texture and flavor, add 3 tablespoons toasted sesame seeds to the batter.

Note – I haven’t yet found glutinous rice flour, so I use 1 cup of rice flour and 1 tsp gluten (you can buy in the flour section). I don’t know if the gluten makes a difference or not. Make sure to drain the tofu well. I usually make a double batch so I can use a whole pound of tofu.

Coconut pad thai (more of a yummy cold salad)

This is a raw recipe from Roxanne Klein. I did not have the energy to crack open fresh coconuts and shave ribbons of the meat, but I have found frozen coconut "meat" at an asian market - similar enough, I figure.

Almond-chile Sauce
1/2 cup raw almond butter (available in peanutbutter aisle)
2 tablespoons fresh lemon juice
2 tablespoons pure maple syrup
1 tablespoon soy sauce
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 tablespoon minced serrano chile with seeds (I used jalepeno)
1 to 2 tablespoons water

Tamarind vinaigrette
1/2 7-ounce block tamarind with seeds** (I used tamarind concentrate from asian market - have also used block kind, but it is more work)
2 tablespoons pure maple syrup
2 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
2 teaspoons minced peeled fresh ginger

Pad thai
1 cup (packed) very thinly sliced Napa cabbage
1/2 cup chopped fresh cilantro
1 teaspoon fresh lime juice

2 large young Thai coconuts (also called white coconuts), outside husk cut away, cracked open with hammer, drained

1 1/2 cups matchstick-size strips peeled carrots (from 2 large)
1 cup matchstick-size strips red bell pepper
1 cup mung bean sprouts
1/2 cup matchstick-size strips seeded English hothouse cucumber
1/4 cup slivered fresh basil
Fresh cilantro sprigs

For almond-chile sauce:
Combine all ingredients except water in blender or processor. Puree until smooth. Thin with water by tablespoonfuls, as desired. Season sauce to taste with salt and pepper.

For tamarind vinaigrette:
Combine tamarind and enough hot water to cover in medium bowl. Let stand until pulp softens, breaking apart occasionally with fork, about 1 hour. Using slotted spoon, transfer tamarind pulp to sieve set over bowl. Press pulp through sieve, leaving seeds behind. Measure 6 tablespoons pulp into medium bowl (discard remaining pulp). Whisk in remaining 4 ingredients. Season with salt and pepper.

For pad thai:
Combine cabbage, cilantro, and lime juice in small bowl; toss to coat. Sprinkle with salt and let stand 30 minutes.

Using small heavy knife, pry large pieces of soft coconut meat out of shells. Slice coconut very thinly into 2- to 3-inch-long strips.

Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in large bowl. Toss with just enough almond-chile sauce to coat lightly.

Arrange 1/4 of cabbage mixture on each of 4 plates. Top with coconut and mixed vegetables. Drizzle tamarind vinaigrette and more almond-chile sauce over, if desired. Garnish with cilantro sprigs.

**Tamarind is a legume with large brown seedpods. The pulp is used in Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold in block form and is available at Indian markets.

Makes 4 servings.

Bon Appétit
September 2003
chef Roxanne Klein

Creamy Corn Chowder

You can check out the recipe here.

Dang - I wished I'd read it. I didn't put in the red peppers this time.

Black Bean-Quinoa Burgers

1/2 cup dry quinoa

1 small onion finely chopped (1 cup)

6 oil packed sun dried tomatoes, chopped

1 can black beans, drained and rinsed

2 cloves garlic

2 tsp dried steak seasoning (I used McCormick)

Buns

Mix quinoa and 1.25 cups water in a small pot and bring to a boil. Add a bit of salt, cover and reduce heat to medium for about 20 minutes or until water is absorbed.

Meanwhile, cook onion and tomatoes in a skillet. Once onion is soft, 3-4 mins, add 3/4 cup of black beans, garlic, steak seasoning, and 1.5 cups of water. Summer until liquid has almost evaporated.

Transfer the bean/onion mixture to food processor and add 3/4 cup cooked quinoa. Blend until smooth. Transfer to a bowl and mix with remaining beans and quinoa.

Preheat oven to 350.

Take 1/2 cup of the mixture and form patties. Place on a well greased cookie sheet and bake 20 minutes. Flip patties and bake another 10.

My experience: This soo did not make 8 patties. I only got 6 from each batch. I used a burger maker from Tupperware and that was so much easier than forming by hand. This is very STICKY so rinse your hands or burger maker as you go. It took longer for them to cook enough to hold together to flip.

For CC: Everything is cooked and ready to go. Defrost burgers on baking sheet to rewarm or rewarm frozen burgers in the microwave.

Rhubarb Cake

Base:

2 cups flour

1/2 cup butter

1/2 tsp salt

1 tsp baking powder

1 beaten egg

Mix in a medium bowl except egg. Once everything else is well blended, add the egg - and it needs to be beaten first or it just never quite mixes in. Reserve 1 cup. Press the remainder into the bottom of a well greased 9x12 pan.

Filling:

1.5 cups of sugar

1/2 cup flour

2 eggs

4 cups chopped rhubarb

1/2 cup melted butter

Mix in order and spread on base.

Topping:

Reserved mixture from base

1 cup brown sugar (tho in a pinch I have used white - not quite as good, but ok)

3 tablespoons of cinnamon

Mix well and sprinkle on filling. Bake everything at 350 for 45 - 60 minutes.

Adobo Pork Chops

6 boneless pork loin chops (I used bone in due to sale)
2 tbl. brown sugar
2 tbl. olive oil
2 tbl. orange juice
2 tbl. snipped fresh cilantro
1 tbl. cider vinegar
2 tsp. hot chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
1/2 tsp. salt
1/4 tsp. ground cinnamon
3 cloves garlic minced

1. For marinaed, mix all ingredients. Pour over chops in dish/bag. Marinated in fridge for at least 2 hour or up to 24 hr. (freeze for CC). Drain chops. DISCARD MARINADE. Grill until juices run clear (160 degrees)

Spinach and Chick Pea Curry

• 2 cups dried chickpeas, soaked over night
  
• 8 cups baby spinach leaves
• 2 (15-ounce) cans diced tomatoes
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon oil
• 1 cup coconut milk

Heat oil in large pan.
Add coriander, cumin, garam masala and turmeric. Toast for 1-2 minutes.
Add chick peas. Coat with spices, stir 1-2 minutes.
Add tomatoes and salt and pepper, simmer 2-3 minutes.
Stir in coconut milk, return to simmer 2-3 minutes.
Add spinach (in batches, if needed) and cover.
Simmer 10-15 minutes.
Add cilantro, squeeze with lemon before serving over rice.

Adapted from Epicurious, http://www.epicurious.com/recipes/food/views/Spicy-Chickpea-and-Spinach-Curry-237287#ixzz1RqPn67Za

Corn and black bean salad

This is my own recipe, based on many different ones I have read. I just eye ball everything and mix it up, so the measurements are quite accurate. It's a bit different every time.

one can black beans drained
about 2 cups corn (if using frozen, I defrost in microwave, then drain. Fresh corn is so much better)
diced bell pepper- red, green or both
diced red onion
chopped cilantro (most important)

for the marinade I mix together-

olive oil
red wine vinegar (or apple cidar vinegar)
some fresh lime juice if I have it
sea salt
chili powder
garlic powder


Mix everything together~
I serve it cold

Sloppy Joes

After reading all the elegant recipes from the vegetarian group, I feel like this one doesn't belong!

from allrecipes.com

This recipe makes about 12 servings-

3 lbs. of lean ground sirlion
1 tablespoon vegatable oil
3/4 cup chopped onion
3/4 cup finely chopped green or red bell pepper
2 1/2 cups ketchup
1/4 cup tomato paste
1/4 cup brown sugar
2 tablespoons of vinegar
2 tablespoons of Worcestshire sauce
2 talbespoons dry mustard
1 teaspoon salt to taste
1 teaspoon of pepper
1 2/3 cups of water

1. Heat a deep skillet over medium heat and add ground meat. Brown meat until it's cooked thoroughly. Carefully drain an discard fat. Transfer meat to a bowl.

2. To same pan, heat oil on medium heat, and add onions and peppers and cook 4 to 5 minutes, stirring frequently. When vegetables are tender, return meat to pan and add remaining ingredients. Stir frequently to over meat with sauce. Reduce heat to low and cook for 20 to 30 minutes or until mixture thickens slightly.

3. serve on rolls

Stir-Fried Tofu with Spicy Lemongrass Sauce

2 packages extra firm tofu
veg oil to fry tofu (optional)

3 Tablespoons veg oil
4 cloves garlic, minced
½ jalepeno pepper, minced – keep seeds if you want it hot
6 stalks lemongrass, bottom white part only, finely chopped
2 medium onions, thinly sliced
1 can vegetable broth (I used Swansons)
4 teaspoons soy sauce, or to taste (I used low sodium)
2 Tablespoons brown sugar
cornstarch - optional


1. Brown tofu using a little oil, to desired texture. Set aside.

2. Heat oil in large pan over medium heat. Add garlic, jalepeno and lemongrass and stir until fragrant, 30 seconds. Add onion and broth and cook until the onion is soft, about 10 minutes.

3. Stir in the tofu, soy sauce and brown sugar.

4. If you want the sauce to be thicker, mix some of the liquid with some cornstarch and stir into sauce – heat thoroughly.

5. Serve over rice.

Noodles With Peanut Sauce

This is fast, easy and delicious!

8 ounces rice stick noodles (I substituted fettucine)
1/2 cup creamy peanut butter
2 tbsps. soy sauce (I substituted oyster sauce)
1 tsp. grated gingerroot
1/2 tsp. crushed red pepper
1/2 cup vegetable or chicken broth
4 ounces bean sprouts
1 small red pepper, cut into 1/4-inch strips (optional, omitted)
2 medium green onions, sliced (2 tbsps.)
2 tbsps. chopped fresh cilantro
Chopped mixed nuts (optional, included)
lime juice (optional)

1. Boil pasta until aldente (approximately 8 minutes). Set aside.

2. Beat peanut butter, soy/oyster sauce, gingerroot and crushed red pepper in small bowl until smooth. Gradually beat in broth.

3. Place noodles/pasta in large bowl. Add peanut butter mixture, bean sprouts, bell pepper and onions; toss. Sprinkle with cilantro and nuts. Add a squeeze of lime.

Enjoy!!

Mediterranean Quiche

One prepared pie crust

1 small eggplant, peeled and sliced

olive oil

1 4oz jar of marinated artichoke hearts, sliced

3-4 oz of sun dried tomatoes, sliced

4 oz provolone, grated or slivered

6 eggs

1/4 cup milk

3 tsp grainy brown mustard

Brush eggplant slices with oil and broil on both sides until golden brown. Layer on bottom of crust. Top with artichokes and tomatoes. Add in cheese. Mix the eggs well and add milk and mustard. Mix really well and pour into crust.

Bake 40 mins at 350'.

Spring Vegetable Pasta (Pasta Primavera)

from Cook’s Illustrated
Serves 4 – 6

Note: Campanelle is our pasta of choice in this dish, but farfalle and penne are acceptable subs. The test kitchen’s preferred brand of vegetable broth is Swanson Vegetable Broth.

3 medium leeks, white and light green parts halved lengthwise, washed, and cut into ½-inch-thick slices (about 5 cups); 3 cups roughly chopped dark green parts reserved. (Beware of dirt in the leeks. I chopped these more finely.)
1 pound asparagus, tough ends snapped off, chopped coarsely, and reserved; spears cut on bias into ½-inch-thick pieces
2 cups frozen baby peas, thawed
4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
4 cups vegetable broth
1 cup water
2 tablespoons minced fresh mint leaves
2 tablespoons minced fresh chives
½ teaspoon finely grated zest plus 2 tablespoons juice from 1 lemon
6 tablespoons extra-virgin olive oil
table salt
¼ teaspoon red pepper flakes
1 pound campanelle
1 cup dry white wine
1 ounce grated Parmesan cheese (about ½ cup), plus extra for serving
ground black pepper

1. Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan. Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes. While broth simmers, combine mint, chives, and lemon zest in small bowl; set aside.

2. Strain broth through fine-mesh strainer into 8-cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard solids and return broth to saucepan. Cover and keep warm over low heat.

3. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add sliced leeks and pinch salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes. Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds. Add remaining cup peas and continue to cook 1 minute. Transfer vegetables to plate and set aside. Wipe out pot.

4. Heat remaining 4 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes.

5. When wine is fully absorbed, add hot broth. Increase heat to medium-high, and bring to boil. Cook, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.

6. Remove pot from heat, stir in lemon juice, Parmesan, half of herb mixture, and vegetables. Season with salt and pepper to taste. Serve immediately, passing Parmesan cheese and remaning herb mixture separately.

Cheese Enchiladas with Mole

Cheese Enchiladas with Mole Sauce – serves 8

From Vegetarian Times

2 Tablespoons oil

2 medium onions, chopped – about 2 cups

2 cloves of garlic, minced

¼ cup chili powder

2 Tablespoons brown sugar

¾ teasp cinnamon

½ teasp ground ancho chili powder (I think mine needs to be replaces as the sauce was tame)

1 15oz can diced tomatoes (pureed would work too for a smoother sauce)

2 cups water

3 Tablespoons cocoa powder

3 Tablespoons peanut butter

16 oz Monterey Jack Cheese, shredded

16 8-inch tortillas

To make sauce, sauté onions in oil until soft and golden – about 12 mins over medium heat. Add garlic, chili powders, sugar and cinnamon and cook for about a minute. Add tomatoes, water, cocoa, and peanut butter. Simmer over low heat for 15 minutes. Salt and pepper to taste.

You will need two 9x13 pans. Preheat oven to 350’. Pour about a cup of mole into the bottom of each 9x13 pan. Take a tortilla and place 2 ½ Tablespoons of cheese along the center of the tortilla. Roll up and place seam side down in pan. Reserve about 2/3 cup of cheese. Repeat with remaining tortillas, placing 8 enchiladas in each pan. Cover with remaining sauce. Sprinkle 1/3 cup of cheese across each set of enchiladas.

Bake 20 minutes or until sauce is bubbly and cheese melts.

Chive Biscuits

From The Barefoot Contessa

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup milk or cream
  
• 1/2 cup chopped fresh chives

Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.

Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a pan lined with parchment paper. Brush with the egg wash.

Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

Asparagus Soup

This is a very simple and yummy soup. I used a hand/drink blender and I did not strain out the solids.

• 1/4 cup (1/2 stick) butter
• 1 cup sliced shallots (about 6 large)
• 2 pounds asparagus, trimmed, cut into 2-inch lengths
• 2 teaspoons ground coriander
• 2 14-ounce cans vegetable broth

• 1/4 cup crème fraîche or sour cream
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon finely grated lemon peel

Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.

Stir crème fraîche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.

From Epicurious: http://www.epicurious.com/recipes/food/views/Asparagus-Soup-with-Lemon-Creme-Fraiche-234123#ixzz1LF2yQNGX

African Peanut Chicken (slow cooker)

This tasty, full-flavored dish makes lots of good sauce and is great served over steamed rice. Pop it in your slow cooker before heading off to work for a delicious meal to come home to!

Makes about 4 servings
1 lb SUNSET® Campari® Tomatoes, halved (i used one 14 oz. can of drained, diced tomatoes)
1/2 cup chopped onion
1/3 cup chunky peanut butter
1 – 1 1/2 tsp hot sauce (depending on how much spiciness you like), or substitute a pinch of cayenne pepper
4 large boneless skinless chicken breast halves
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground coriander

Place tomatoes in bottom of slow cooker. Distribute onion over tomatoes, dollop with peanut butter, and drizzle with hot sauce. Arrange chicken on top of onions, sprinkle evenly with salt and spices, and then turn chicken pieces over.

Set slow cooker on high and cook chicken for 8 hours, or on low for 12 hours. When chicken is done, transfer the pieces to a deep platter or bowl. Stir sauce to mix ingredients, and spoon over chicken.

Chef's Notes: If you happen to have ground cloves in your pantry, they make a nice addition; try adding 1/8 tsp to the spices.

Vegetarian Moussaka

I used the recipe from Cooking Light, March 2011. The only substitution I made was basil for the oregano and I used Fire Roasted Tomatoes with salt. The link is here. They have a nice photo.

• 3 peeled eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds)
• 2 tablespoons extra-virgin olive oil, divided
• Cooking spray
• 2 cups chopped onion
• 4 garlic cloves, minced
• 1/2 cup uncooked bulgur
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 2 cups organic vegetable broth
• 2 teaspoons chopped fresh oregano
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 cup 1% low-fat milk
• 2 tablespoons finely grated fresh Romano cheese
• 1/4 teaspoon salt
• 1 large egg, lightly beaten

Preparation

• 1. Preheat broiler to high.
• 2. Brush eggplant slices with 1 tablespoon oil. Place half of eggplant on a foil-lined baking sheet coated with cooking spray; broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
• 3. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chopped onion to pan; sauté 8 minutes. Add garlic; sauté 1 minute. Add bulgur; cook 3 minutes or until bulgur is lightly toasted, stirring frequently. Add ground allspice, cinnamon, and cloves; cook 1 minute, stirring constantly. Stir in vegetable broth, oregano, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes or until thickened, stirring occasionally.
• 4. Melt butter in a saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk until well blended. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium-low, and simmer 5 minutes or until thickened, stirring frequently. Stir in cheese and salt. Remove from heat, and cool slightly. Add egg, stirring well with a whisk.
• 5. Preheat oven to 350°.
• 6. Arrange half of eggplant in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread the bulgur mixture evenly over eggplant; arrange remaining eggplant over bulgur mixture. Top with milk mixture. Bake at 350° for 40 minutes, and remove from oven. Increase oven temperature to 475°. Return dish to oven for 4 minutes or until the top is browned. Let stand for 10 minutes before serving.

Jeanne Kelley, Cooking Light
MARCH 2011

The Very Best Prune Rolls

Dough
2 yeast cakes
1 cup warm milk
1 1/2 eggs
1/2 teaspoon lemon extract
3/4 sugar
1 cup shortening
1/4 teaspoon salt
1/2 teaspoon cinnamon
4 cups flour

Inside Mixture
1/4 cup sugar
1/2 teaspoon cinnamon
melted butter
24 prunes

Dissolve yeast in warm milk, allow to rest covered in a warm place for approximately 15 minutes. Add eggs and lemon extract, stir. Add sugar, shortening, salt, cinnamon and flour. Mix with an electric mixer (dough arm) or knead approximately 5 minutes. Allow to rise in a warm place, covered, for one hour. The dough should double in size.

On a floured board roll out dough, approximately 24 inches x 18 inches. Brush the melted butter on the dough; sprinkle the sugar and cinnamon mixture on the dough. Roll the dough (it should be 24 inches long). Slice into 24 rolls.

Place slices in a cake pan lined with parchment or on a cookie sheet. The slices should be near each other, with some room to rise. Tuck a stewed prune into each roll's center. Cover the rolls and allow to rise for 1 hour in a warm place. The rolls should double in size.

Bake in preheated oven, 380-390 degrees, approximately 18 minutes.

Vegetable Pot Pie

Vegetables
1 large onion, diced
2 cloves garlic, chopped
2 Tablespoons olive oil
3-4 carrots, sliced
3 stalks of celery, sliced
3 potatoes, diced
1 sweet potato, diced
3/4 cup frozen peas
3 Tablespoons chopped parsley
1 Tablespoon fresh Thyme
1/2 cup vegetable stock

Roux Sauce
6 Tablespoons unsalted butter
2/3 cup flour
approx. 2 cups milk (I used soy milk, for freezing purposes)
approx. 2 vegetable stock

Biscuit Crust (I used Bisquick recipe and added cheddar cheese)

Saute onions and garlic in olive oil until tender (5-7 mintues). Add carrots and celery, saute additional 5 minutes. Mix in 1/2 cup of vegetable stock, potatoes and sweet potatoes. Cover and simmer until potatoes are tender (15 minutes).

In a separate pan, melt butter. Add flour and lightly brown. With a whisk, slowly whisk in milk, one cup at a time, allowing mixture to return to temperature and thicken. Continue with the vegetable broth, adding enough to achieve your desired thickness. The roux will thicken slightly while it cools.

Add the roux sauce to the vegetables and gently stir in peas, parsley and thyme. Salt and pepper to taste. Spoon mixture into a buttered pan. Cover with desired crust. Bake 35-45 minutes, 375 degrees.

Chocolate Zucchini Bread I

Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Servings: 20

"Zucchini and a double dose of chocolate star in this moist and sweet quick bread."

INGREDIENTS:
2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini 1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips

DIRECTIONS:

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2.In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3.Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Nutrition
Information
Servings Per Recipe: 20
Calories: 278 Amount Per Serving
• Total Fat: 15.2g
• Cholesterol: 32mg
• Sodium: 193mg Amount Per Serving
• Total Carbs: 34.9g
• Dietary Fiber: 1.4g
• Protein: 3g

Fresh Homemade Ricotta Gourmet | April 2006 - Ricotta Pasta

When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Some of us make it at home often because it takes just a few minutes of active time. Topped with honey and cinnamon, it's also great for dessert.

Yield: Makes about 2 cups (or two dinners of Ricotta Pasta/two pounds of pasta)


2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice

Special equipment: large sieve, fine-mesh cheesecloth


Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Cook one pound of pasta in large pot of salted water. Reserve one cup of pasta water. Saute one to two tablespoons of minced garlic in olive oil until flagrant (1-2 minutes). Put garlic and oil into the reserved pasta water. Drain most of the water from pasta when fully cooked, add reserved water with garlic and oil, add 1/2 of ricotta cheese and stir. Allow to sit for a few minutes and salt/pepper to taste. Serve hot.

Easy Vegan Banana Muffins

• 2 bananas (preferably ripe)
• 1/3 cup sugar
• 1/4a cup oil
• 1 ¼ cup flour (I use whole wheat, but any will do)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp vanilla
• applesauce (I add a snack cup size – it’s likely ¼ cup)
• Additional/Optional:
o You can add a cup of fruit (apples, blueberries, …) or Chocolate chips (our favorite!) – I use ½ to ¾ of a bag.
o Sprinkle sugar on top before baking (optional)

Mix/beat bananas, sugar, oil. (I use electric mixer, but this whole thing can be done by hand mixing – especially if bananas are really ripe!) I tend to use a lot of baby food. I usually add one jar of squash or sweet potatos to the mix. It's always different, but always tastes great.

Mix in other ingredients. (adding chips last)

Bake at 325 F for 23 minutes. Makes about 12-16 muffins. (Same temp, about 20 minutes for mini-muffin pan.)


** for truly vegan muffins, find dairy free chips at your health food store or
Whole Foods (they make delicious tasting ones!). Tropical Source also makes good ones.

Sample alterations -

one day I added:
1 extra banana
¼ C carrot juice
¼ C applesauce
1 diced prune
¼ C diced apple
¾ scoop protein powder
2 Tablespoons Flaxseed
doubled vanilla to 1 tsp

Another day I added:
1 C canned pumpkin
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger

Silky-Coconut Pumpkin Soup (Keg Bouad Mak Fak Kham) Epicurious | October 2000

by Jeffrey Alford and Naomi Duguid
Hot Sour Salty Sweet


Serve this lush, smooth soup as part of an Asian or Western meal. Large wedges of pumpkin with a pale gray-green skin are sold in Southeast Asian groceries and in Caribbean produce markets. Pick out the pumpkin with the reddest flesh. You can also use an orange "pie pumpkin."

Yield: Serves 4 to 6 as part of a rice meal


3 to 4 shallots, unpeeled
1 1/2 pounds pumpkin (untrimmed), or butternut squash or 1 1/4 pounds peeled pumpkin (I used one 15 ounce can of pumpkin puree)
2 cups canned or fresh coconut milk
2 cups mild pork or chicken broth (I used vegetable broth)
1 cup loosely packed coriander leaves
1/2 teaspoon salt
2 tablespoons Thai fish sauce, or to taste (I substituted soy sauce to taste)
Generous grindings of black pepper
1/4 cup minced scallion greens (optional)
Juice of one lime


In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside. Instead of this step, I minced the shallots and sauteed them in olive oil.

Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin. Again, I took the easy way out and used canned pumpkin puree.

Place the coconut milk, broth, pumpkin cubes (puree), shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.) I also took the advice of a reviewer and added the juice of one lime which added a great extra flavor to the soup.

Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.

Chicken (Tofu) tikka masala

Adapted from Cook’s Illustrated
Serves 4-6

Note
For a spicier dish, do not remove the ribs and seeds from the pepper. If you prefer, substitute 2 teaspoons ground coriander, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, and ½ teaspoon ground black pepper for the garam masala.

Chicken/tofu tikka
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts, trimmed of fat (I used 2 lbs extra firm tofu, well-drained)
1 cup plain whole-milk yogurt (I used nonfat Greek yogurt)
2 Tablespoons vegetable oil
2 medium garlic cloves, minced
1 Tablespoon grated fresh ginger

Masala sauce
3 tablespoons vegetable oil
1 medium onion, diced fine
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 serrano chile, ribs and seeds removed, flesh minced (see note) (I used a jalapeno with about ¼ the seeds)
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28-ounce) can crushed tomatoes (I used Tuttoroso brand)
2 teaspoons sugar
½ teaspoon table salt
2/3 cup heavy cream
¼ cup chopped fresh cilantro leaves (I didn’t add, forgot to buy)
Optional – I did add 1/3 red pepper, diced and about 3 ounces sliced mushrooms about 3 minutes after starting the onions.

For the chicken/tofu: Slice tofu in half lengthwise and drain slabs on paper towels. Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken or tofu with spice mixture, pressing gently so mixture adheres. Place chicken or tofu on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In a large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

For the sauce: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. (Add peppers and mushrooms with onion) Add garlic, ginger, pepper, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. (I spread yogurt mixture on both sides of tofu, then broiled tofu for 12 minutes each side.)

Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve. Serve with basmati rice.

Lemon diamond cookies

INGREDIENTS:

14 oz BUTTER. softened slightly
7 oz SUGAR
17 oz AP FLOUR
zest from 1 LEMON
handful of LEMON BASIL (optional)
COARSE SUGAR for rolling
1 Egg yolk

PROCESS:
1. zest the lemon and using your fingers, rub zest into the sugar (this perfumes the sugar by releasing the zest oil into the sugar)
2. Chop the basil finely - it helps if you combine it with some of the sugar.
3. Using the paddle attachment, cream the butter.
4. Add the sugar, zest and basil and mix well.
5. Add the flour, but don’t over-mix. Stop as soon as it is mixed.
6. Ball the dough tightly and roll it into one or more cylinders. You want the roll to be tight. (I made this into more of a square log, because it's easier to slice.) Refrigerate until cold.
7. Remove logs and brush on egg yolk. Roll in course sugar (or sprinkle on).
8. Slice and bake at 325 degrees. Watch carefully because the yolk burns easily. You can try baking with 2 cookie sheets. These are meant to be crispy so they need to get a little color. They crisp up as they cool.
NOTES:
These are called diamonds because of the course sugar, not the shape.
The log is good to keep in the freezer for a last minute baking emergency. (ha) Add yolk and sugar right before baking.
You can use orange zest and a splash of grand marnier for a different flavor.
When slicing a round log, rotate the log one quarter turn before each slice. This helps the log maintain its shape. A square or rectangular log works too.

Celery Root Soup

This makes a large amount – 3 big containers worth.

2 Tablespoons olive oil
1 leek, chopped
1 small onion, chopped
3 stalks celery, chopped
6 oz dry white wine
3 lb celery root, chopped into chunks (or a little more because you will peel away a lot of the outside)
1 gallon chicken stock (I used 2 cans veg stock and the rest water)
13 oz heavy cream
salt and pepper – to taste

Make sure to thoroughly wash the leek – chop ends off and chop in half, then submerge in bowl of cold water – separate leaves to make sure there is no dirt. (Then chop.)

Heat oil in a very large pot and saute leek, onion and celery over low heat until soft.
Add white wine and reduce for 8-10 minutes.
Add celery root and stock and bring to a boil.
Lower heat and simmer for about 1 hour, or until celery root is very tender.
Remove from heat and puree the soup with a hand blender until smooth. (Or use a regular blender, very carefully.)
Put back on stove over medium heat.
Add heavy cream, salt and pepper to taste.
Cook for about 20 more minutes.
I like to serve with garlic croutons.

GARLIC CROUTONS
1 ½ round loaves of bread from bakery (unsliced)
1 stick salted butter (or use unsalted and add salt)
1 tablespoon onion powder
1 ½ teaspoon garlic powder or fresh garlic
Cut crust off bread and cut into small, uniform chunks. In large bowl, whisk butter, onion and garlic and then toss bread chunks in until coated. Spread out on a sheet pan and bake at 300 degrees until light golden and crunchy. (This took 1 hour in my oven – I stirred the croutons 2 or 3 times throughout.)

Swiss Potato and Cheese Pie

From Bake! By Nick Malgieri
Makes one 9-inch pie, about 10 servings

NOTE that you should start the dough ahead of time and chill it.

4 tablespoons unsalted butter
2 large white onions, about 1 pound, peeled and finely chopped
2 large tart apples (about 1 pound) such as Granny Smith, peeled, halved, cored, and thinly sliced
Salt
Freshly ground black pepper
Freshly grated nutmeg
1 batch Flaky Pastry Dough – divided into 2 pieces, one slightly larger than the other
1 pound Yukon Gold potatoes, boiled until tender, cooled, peeled, and sliced ¼ inch thick
1 pound Goms or other Swiss raclette cheese, rind removed and thinly sliced (I used regular swiss cheese)
egg wash: 1 egg well beaten with a pinch of salt
one 9x2-inch round cake pan, buttered

For the filling, melt the butter on medium heat in a saute pan or Dutch oven with a cover. Add the chopped onion and cook until it starts to sizzle. Lower the heat, cover the pan, and let the onion sweat until very soft, about 20 minutes. Add the sliced apples and continue to cook uncovered until the apples are tender and the water they have exuded has evaporated. Cool slightly and season with salt, pepper, and nutmeg.

When you’re ready to bake the pie, set a rack in the lowest level of the oven and preheat to 375 degrees.

Roll the larger piece of dough on a floured surface and fit it into the pan, letting any excess dough hang over the edge of the pan. Place a layer of half the sliced potatoes into the pan and season sparingly with salt and pepper. Spread half the onion and apple mixture over them, then top with half the cheese slices. Repeat with the remaining potatoes, onion and apple mixture, and cheese.

Trim the excess dough at the rim of the pan to ½ inch and fold it in over the filling.

Roll the remaining dough to a disk the size of the top of the pie and trim evenly. Arrange on the filling so that the trop crust comes right to the edge of the pan and gently press it to the downturned edge of the bottom crust. Brush with the egg wash and trace a lattice pattern with the back of a fork.

Bake the pie until the crust is deep golden and the filling is well heated through, about 45 minutes. Cool briefly on a rack and serve warm or at room temperature.

Storage: Keep at room temperature on the day it is baked. Wrap leftovers tightly in plastic and store at room temperature for up to two days. Reheat at 350 degrees for 15 minutes and cool slightly before serving again.

Flaky Pastry Dough
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
12 tablespoons unsalted butter, cold, cut into 12 pieces
2 large eggs

Combine the flour, salt and baking powder in a medium bowl and stir to combine.

Cut each piece of butter into 4 smaller pieces and add the pieces to the bowl. Using both hands, palms upward, reach under the dry ingredients to the bottom of the bowl and lift them up through the contents of the bowl several times to distribute the pieces of butter evenly.

Use your fingertips to pinch the pieces of butter into smaller pieces, alternating that with rubbing the mixture between the palms of your hands, as well as occasionally repeating step 2.

Continue rubbing in the butter until the largest pieces are no more than ¼ inch across, but the whole mixture is still cool and powdery.

Add the eggs and use a fork to break them up. Move the bowl back and forth on the work surface while you stir from the bottom up with the fork until the dough is almost completely mixed.

Invert the dough to a floured work suface and gently press it into a consistent mass.

Divide the dough in half (make one half slightly larger), then flatten each half into a disk. Wrap in plastic and refigerate until firm or as long as 3 days.

Spinach-black bean lasagna

from Southern Living, February 2002

2 large eggs, lightly beaten
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
4 cups (16 ounces) shredded Monterrey Jack cheese with peppers, divided
2 (16-ounce) cans black beans, rinsed and drained
1 (2-pound, 13-ounce) jar pasta sauce
1/2 teaspoon ground cumin
9 precooked lasagna noodles

Stir together first 5 ingredients and 1 cup Monterrey Jack cheese; set aside.

Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.

Layer with 3 noodles, half of spinach mixture, and 1 cup Monterrey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.

Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterrey Jack cheese. Bake 5 more minutes or until cheese melts.

Martha Stewart's Taco Filling

Homemade taco filling for tacos, corn tortillas, salad, etc. from http://www.marthastewart.com/

Casserole club-defrost, reheat on stove top or microwave. serve with taco shells, salsa, and spanish rice- provided

Makes 6 cups.

1 tablespoon vegetable oil
3 cups finely chopped onions (about 3)
6 garlic cloves minced
1 jalapeno chile, minced, seeds and ribs removed for less heat if desired
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
2 lbs. lean ground beef
1 can (28oz) crushed tomatoes
coarse salt

1. Heat oil in large skillet over medium high heat. Add onions, cook until softened. Add garlic, jalapeno, chili powder, cumin, and coriander. Cook, stirring, 1 minute.

2. Add beef, cook breaking up meat with a wooden spoon, until no longer pink. Stir in tomatoes, cook, stirring occasionally, until liquid has evaporated. Season generously with salt.

Note: To freeze, cool filling completely, then divide among small air tight containers; freeze up to three months.

Before using, defrost overnight in the refrigerator or in the microwave.

Spicy Red Lentil Dal

Vegetarian Times Issue: October 1, 2005 — Member Rating:

Serve this Indian dip with bread, or pair it with rice for a main course.

Ingredient List

Serves 6

• 2 cups low-sodium vegetable broth
• 1 cup red lentils, sorted and rinsed
• 1 Tbs. vegetable oil
• 1 medium-sized onion, chopped (about 1 1/2 cups)
• 2 cloves garlic, minced
• 1/2 tsp. crushed red pepper flakes
• 1 tsp. ground cumin
• 1 tsp. ground turmeric
• 1/2 tsp. ground coriander
• 1 Tbs. tomato paste
• 1/2 cup light coconut milk
• 2 tsp. fresh lime juice

Directions

1. Bring broth and lentils to a boil in pot over high heat. Reduce heat to medium-low, partially cover and simmer 10 minutes, or until lentils are tender. Cover, and remove from heat.
2. Heat oil in nonstick skillet over medium heat. Add onion, garlic and red pepper flakes; sauté 5 minutes. Add cumin, turmeric and coriander; cook 3 minutes, stirring constantly. Add tomato paste, and cook 3 minutes, stirring constantly. Add coconut milk and lentils, and cook 3 minutes more.
3. Season to taste with salt and pepper, and stir in lime juice. Serve over rice.

Nutritional Information

Per SERVING: Calories: 185, Protein: 11g, Total fat: 5g, Saturated fat: 1g, Carbs: 26g, Cholesterol: mg, Sodium: 273mg, Fiber: 11g, Sugars: 5g

CC Blog

To make it easier to find older recipes, I've set up some labels. If you could label your recipes with your name and the main ingredient such as beef, chicken, veg., etc. then searching for that fabulous meal that someone made last summer -- or was it fall? -- oh and it had chicken -- or was it turkey? -- in it ... well you get the picture!

Just put the label in the little box at the bottom of the post. Once you start typing, it will fill in for you.

Any other ideas on making this blog easier to use?

~Michele

Roasted Red Pepper Lasagna

Sauce:
4 cloves garlic - minced
3 shallots - chopped small
1 Tablespoon olive oil
2 Tablespoons butter
1 cup dry white wine
1 cup vegetable broth (if you don’t mind chicken broth, it tastes better than veg broth)
3 - 4 jars roasted red peppers, drained (if you roast your own, I'd use 4 large peppers)

Heat butter and oil in a large pot over low/medium heat - add the garlic and shallots and cook for 2 - 3 minutes until they get soft. Don't use high heat. Add wine, broth and peppers and boil until there is very little liquid - this takes a long time. (I kind of chop up the peppers with my wooden spoon when I stir it periodically, or use an immersion blender, bul leave some chunks.)

Cheese filling:
32 oz ricotta cheese (regular or part-skim, all skim is too watery)
1/3 cup shredded parmesan
8 oz shredded mozzarella
2 Tablespoons chopped fresh herbs (I used chives, basil, thyme, and rosemary)
1 egg
a little salt and pepper, to taste

Combine all the cheese ingredients.

Sliced mushrooms, optional – I used 10 oz for 3 lasagnas, but you can use as much as you want. Saute in a little butter and cook until liquid disappears. Set aside.

Fresh baby spinach – I used 11 oz for 3 lasagnas, but recommend 5-6 oz for 1 lasagna. Steam in a little water until wilted. Run under cold water to stop cooking. Let cool a bit, then squeeze out water. Chop finely and stir into cheese mixture.

You will also need:
9x13 pan
9 lasagna noodles - I use the new no boil kind - Barilla brand.
8 more oz of mozzarella for top (better if you shred it yourself)
2 tablespoons of parmesan for top
1 Tablespoon of chopped basil for top

Layering the lasagna:
Coat the bottom of the pan with a thin layer of pepper sauce
layer of 3 lasagna noodles
half the cheese mixture
half of the mushrooms
1/3 of the remaining pepper sauce

2nd layer of 3 lasagna noodles
remaining cheese mixture
remaining cooked mushrooms - spread on layer
1/3 of the pepper sauce

3rd layer of lasagna noodles
the remaining pepper sauce
sprinkle the basil over the sauce
top with the mozzarella and parmesan cheese

Bake at 350 degrees for 30 minutes with foil on. Remove foil and bake another 15-30 minutes. Watch it to make sure it doesn't overcook. Let the lasagna stand at least 10 minutes before serving.

Mushroom Barley Soup

Inspired by Moosewood, I made some changes to their recipe.

1 cup barley

6 cups water

2 cups stock (or you can use all stock)

4 cloves of garlic

1.5 cups of chopped onions

2 Tbls butter

1 lbs of sliced mushrooms

1 tsp salt

4 Tbls soy sauce

3 Tbls dry white wine

1/2 tsp rosemary

lots of pepper

Put barley and 2 cups of water in a large pot and set to boil - use the lid. Once at a boil, turn down and simmer for 20 minutes. Meanwhile, in a frying pan, melt butter and add onions. Saute about 5 minutes. Add mushroom and garlic. Saute until soft, about 10 minutes. Add rosemary, salt, wine and soy. Turn off the heat.

When the barley is done, add everything else to it and stir. Taste. If it needs more salt, try adding soy first and retasting. Barley can soak up a lot of salt without tasting salty.

Simmer about 20 minutes and serve with more black pepper.

For Casserole Club: This is fully cooked. Heat - taste for salt - and enjoy.