Lentil and Rhubarb Stew With Indian Spices
* 3 or 4 stalks rhubarb, strings removed, chopped
* 1 cup orange lentils, well washed (any lentils work but orange ones cook quickly)
* 2 tablespoons minced ginger
* 1 tablespoon minced garlic
* 4 cardamom pods
* 1 tablespoon mustard seeds
* 2 cloves
* 1 teaspoon cracked black pepper
* 1 dried ancho or other mild chili, optional
* Salt
* Chopped cilantro leaves for garnish
Combine rhubarb and lentil in a pan, add water to cover by about 1 inch. Simmer until quite soft, 20-30 minutes.
Meanwhile, in another pan, saute in oil the ginger, garlic, cardamom, mustard seeds, cloves, pepper, and chili. When the mustard seeds start popping all over the place, add this stuff to the rhubarb/lentils. Add salt, garnish with cilantro, serve.
Dan's note: Mark Bittman says you can add other vegetables, but don't add super-flavorful ones like turnips or beets because they overpower the flavor.
Source: Mark Bittman, http://bitten.blogs.nytimes.com/2008/08/26/recipe-of-the-day-lentil-and-rhubarb-stew-with-indian-spices/
Wednesday, October 15, 2008
Monday, October 13, 2008
Colman's (of Norwich) Original English Noodle Beet Salad
1/3 lb angel hair pasta
2 beets
1 cucumber
2 tbsp vegetable oil
2 tbsp apple cider vinegar
1/2 tsp cinnamon
1/2 tsp Colman's (of Norwich) Original English Mustard. Or, you know, whatever yellow mustard you want.
a 1-second glug of soy sauce
2 tbsp apple cider (optional, if you want it sweeter)
Break the pasta into thirds. Cook it. Grate the beets. Cut the cucumber into matchsticks, or maybe grate it (does grating a cucumber work?)... just get it into small thin pieces. Mix them.
Mix everything else. It will look like hell, thanks to the cinnamon floating on top. Now pour it over the solid food. Doesn't look like hell anymore, right? In fact, with the purple noodles and all, it actually looks pretty okay. Season to taste, garnish with your favorite garnish, serve with furious gusto.
Source: yours truly, c/o Recipe Challenge w/ Julie, 10/12/08... the challenge: angel hair, beets, cinnamon, mustard. Comments welcome!
N.B. I am not, nor is this recipe, affiliated with Colman's (of Norwich) Original English Mustard.
2 beets
1 cucumber
2 tbsp vegetable oil
2 tbsp apple cider vinegar
1/2 tsp cinnamon
1/2 tsp Colman's (of Norwich) Original English Mustard. Or, you know, whatever yellow mustard you want.
a 1-second glug of soy sauce
2 tbsp apple cider (optional, if you want it sweeter)
Break the pasta into thirds. Cook it. Grate the beets. Cut the cucumber into matchsticks, or maybe grate it (does grating a cucumber work?)... just get it into small thin pieces. Mix them.
Mix everything else. It will look like hell, thanks to the cinnamon floating on top. Now pour it over the solid food. Doesn't look like hell anymore, right? In fact, with the purple noodles and all, it actually looks pretty okay. Season to taste, garnish with your favorite garnish, serve with furious gusto.
Source: yours truly, c/o Recipe Challenge w/ Julie, 10/12/08... the challenge: angel hair, beets, cinnamon, mustard. Comments welcome!
N.B. I am not, nor is this recipe, affiliated with Colman's (of Norwich) Original English Mustard.
Thursday, October 2, 2008
Grandma's Grains
Grandma's Grain Recipe
If you can't find one of the ingredients, don't be discouraged. Simply substitute more of whatever you do have - more rice, millet, etc.
1 cup long grain brown rice (I use Lundberg's)
1 cup millet
3 handfuls of whole barley
3 handfuls of whole oats (groats)
1 handful of red rice, wild rice, or a mixture of wild type rices
2 teaspoons salt
Mix all grains together, rinse, drain, and put in a large thick-bottomed pot. Stir in the salt. Cover with water up to your knuckle - about two inches above the grains. Bring to a boil, then turn down flame as low as it will go. Cook uncovered (simmering) until all water is gone, about thirty-five minutes. If you overshot the amount of water you added and your grains cook before the water absorbs entirely, strain off the extra water.
This makes a big pot of mixed grains. Plenty for a family of four to use over the course of a week.
Dan's note: it's true. This is a ton. I made a half recipe, and it's enough to last me forever.
Source: http://www.101cookbooks.com/archives/grandmas-grain-recipe.html
If you can't find one of the ingredients, don't be discouraged. Simply substitute more of whatever you do have - more rice, millet, etc.
1 cup long grain brown rice (I use Lundberg's)
1 cup millet
3 handfuls of whole barley
3 handfuls of whole oats (groats)
1 handful of red rice, wild rice, or a mixture of wild type rices
2 teaspoons salt
Mix all grains together, rinse, drain, and put in a large thick-bottomed pot. Stir in the salt. Cover with water up to your knuckle - about two inches above the grains. Bring to a boil, then turn down flame as low as it will go. Cook uncovered (simmering) until all water is gone, about thirty-five minutes. If you overshot the amount of water you added and your grains cook before the water absorbs entirely, strain off the extra water.
This makes a big pot of mixed grains. Plenty for a family of four to use over the course of a week.
Dan's note: it's true. This is a ton. I made a half recipe, and it's enough to last me forever.
Source: http://www.101cookbooks.com/archives/grandmas-grain-recipe.html
Wednesday, September 17, 2008
Lemony Chickpea Stir-fry
Lemony Chickpea Stir-fry Recipe
2 tablespoon ghee or extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)
8 ounces extra-firm tofu
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon
Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.
Serves 2 - 4.
Source: http://www.101cookbooks.com/archives/lemony-chickpea-stirfry-recipe.html
2 tablespoon ghee or extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)
8 ounces extra-firm tofu
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon
Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.
Serves 2 - 4.
Source: http://www.101cookbooks.com/archives/lemony-chickpea-stirfry-recipe.html
Summer Vegetable Cianfotta
Summer Vegetable Cianfotta Recipe
Fiorelli are the flower buds that eventually grow into squash blossoms - if you can't find them don't let it stump you, just leave them out or use squash blossoms which are more readily available. Shelley recommends pairing this stew with Frappato/Nero d'Avola Blend (Sicily). The also include instruction for making this stew with a prosciutto broth, but I opted for the vegetarian version.
1 globe eggplant, trimmed and diced (about 4 cups)
4 summer zucchini or squashes, trimmed and diced (about 4 cups)
Kosher salt
1 fennel bulb
2 cups extra virgin olive oil
5 cloves garlic, smashed with the side of a knife
4 sprigs (fresh) marjoram
1 bay leaf
3 Yukon Gold potatoes, cubed (about 2 cups)
2 cups water
1 cup fiorelli or thinly sliced squash blossoms
1 cup cherry tomatoes, stemmed and halved
Block of aged pecorino for shaving
Preheat the oven to 300˚F.
Evenly distribute the eggplant and zucchini on a rimmed baking sheet and sprinkle with about 1 teaspoon salt. Let stand for 20 minutes.
Meanwhile, cut off the stalks and feathery tops (reserve for another use) from the fennel bulb, halve lengthwise, and then cut away the core. Cut the halves lengthwise into 1⁄4-inch-thick slices. You should have about 2 cups.
In a 6- to 8-quart heavy-bottomed pot, combine the olive oil, garlic, marjoram, and bay leaf over medium heat and sweat, stirring occasionally, for about 3 minutes, or until the garlic begins to soften. Stir in the fennel and 1 teaspoon salt, and cook gently for about 2 minutes, or until the fennel begins to soften. Stir in the potatoes and cook, stirring occasionally, for a few minutes more.
Pat the zucchini and eggplant pieces dry and add them to the pot. Stir the vegetables to ensure they are coated evenly and generously with the oil. Cover the pot, place in the oven, and cook, stirring gently every 10 to 15 minutes, for about 40 minutes, or until the vegetables are tender but not falling apart.
Remove from the oven and drain off most of the olive oil from the vegetables (you can reserve the oil in the refrigerator for a future batch of cianfotta). Add the water to the vegetables, place over medium-high heat, bring to a simmer, and cook for 5 minutes. Add the fiorelli and tomatoes and simmer for a minute or two more. Check for seasoning and season.
Divide the soup among warmed bowls. Using a vegetable peeler, shave a few pecorino curls over the top of each serving. Serve immediately.
Serves 8 as a first course, or 4 to 6 as a main course.
Reprinted with permission from A16: Food + Wine by Nate Appleman and Shelley Lindgren, copyright © 2008. Published by Ten Speed Press.
Source: http://www.101cookbooks.com/archives/summer-vegetable-cianfotta-recipe.html
Fiorelli are the flower buds that eventually grow into squash blossoms - if you can't find them don't let it stump you, just leave them out or use squash blossoms which are more readily available. Shelley recommends pairing this stew with Frappato/Nero d'Avola Blend (Sicily). The also include instruction for making this stew with a prosciutto broth, but I opted for the vegetarian version.
1 globe eggplant, trimmed and diced (about 4 cups)
4 summer zucchini or squashes, trimmed and diced (about 4 cups)
Kosher salt
1 fennel bulb
2 cups extra virgin olive oil
5 cloves garlic, smashed with the side of a knife
4 sprigs (fresh) marjoram
1 bay leaf
3 Yukon Gold potatoes, cubed (about 2 cups)
2 cups water
1 cup fiorelli or thinly sliced squash blossoms
1 cup cherry tomatoes, stemmed and halved
Block of aged pecorino for shaving
Preheat the oven to 300˚F.
Evenly distribute the eggplant and zucchini on a rimmed baking sheet and sprinkle with about 1 teaspoon salt. Let stand for 20 minutes.
Meanwhile, cut off the stalks and feathery tops (reserve for another use) from the fennel bulb, halve lengthwise, and then cut away the core. Cut the halves lengthwise into 1⁄4-inch-thick slices. You should have about 2 cups.
In a 6- to 8-quart heavy-bottomed pot, combine the olive oil, garlic, marjoram, and bay leaf over medium heat and sweat, stirring occasionally, for about 3 minutes, or until the garlic begins to soften. Stir in the fennel and 1 teaspoon salt, and cook gently for about 2 minutes, or until the fennel begins to soften. Stir in the potatoes and cook, stirring occasionally, for a few minutes more.
Pat the zucchini and eggplant pieces dry and add them to the pot. Stir the vegetables to ensure they are coated evenly and generously with the oil. Cover the pot, place in the oven, and cook, stirring gently every 10 to 15 minutes, for about 40 minutes, or until the vegetables are tender but not falling apart.
Remove from the oven and drain off most of the olive oil from the vegetables (you can reserve the oil in the refrigerator for a future batch of cianfotta). Add the water to the vegetables, place over medium-high heat, bring to a simmer, and cook for 5 minutes. Add the fiorelli and tomatoes and simmer for a minute or two more. Check for seasoning and season.
Divide the soup among warmed bowls. Using a vegetable peeler, shave a few pecorino curls over the top of each serving. Serve immediately.
Serves 8 as a first course, or 4 to 6 as a main course.
Reprinted with permission from A16: Food + Wine by Nate Appleman and Shelley Lindgren, copyright © 2008. Published by Ten Speed Press.
Source: http://www.101cookbooks.com/archives/summer-vegetable-cianfotta-recipe.html
Panzanella - Italian Bread Salad
Panzanella - Italian Bread Salad
Makes:4-6 servings
INGREDIENTS
* 2 large ripe tomatoes, cut into bite-size pieces
* 1 small cucumber, peeled and diced
* 1 small red onion, thinly sliced
* 1 clove garlic, very finely minced
* 1 cup fresh basil leaves, torn into small pieces with your hands
* 1/2 cup extra-virgin olive oil, plus more as needed
* 3 tablespoons balsamic vinegar or red wine vinegar, plus more as needed
* salt and freshly ground black pepper, to taste
* 8 slices thick stale country style Italian bread, torn into bite-size pieces (sourdough is also good but not something you use here in Italy)
1. In a bowl, combine the tomatoes, cucumber, onion, garlic and basil. Drizzle with the 1/2 cup olive oil and the 3 tbsp vinegar, season with salt and pepper and toss well.
2. Place half of the bread in a wide, shallow bowl. If the bread is quite stale and dry, you should first spoon a few tbsp of water over the bread and let it soak some of the water up, then with your hands squeeze all of the water out and place bread in a different bowl before proceeding. If it isn't too stale or didn't have any, then you can skip this step.
3. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for at least one hour or until serving time. Just before serving, toss the salad and adjust the seasonings with salt and pepper. At this point the bread should have absorbed the water from the tomatoes and be all moist. If the bread seems dry for some reason, add a little bit of olive oil and toss well. Serve immediately.
Source: http://www.tuscanrecipes.com/recipes/panzanella.html
Makes:4-6 servings
INGREDIENTS
* 2 large ripe tomatoes, cut into bite-size pieces
* 1 small cucumber, peeled and diced
* 1 small red onion, thinly sliced
* 1 clove garlic, very finely minced
* 1 cup fresh basil leaves, torn into small pieces with your hands
* 1/2 cup extra-virgin olive oil, plus more as needed
* 3 tablespoons balsamic vinegar or red wine vinegar, plus more as needed
* salt and freshly ground black pepper, to taste
* 8 slices thick stale country style Italian bread, torn into bite-size pieces (sourdough is also good but not something you use here in Italy)
1. In a bowl, combine the tomatoes, cucumber, onion, garlic and basil. Drizzle with the 1/2 cup olive oil and the 3 tbsp vinegar, season with salt and pepper and toss well.
2. Place half of the bread in a wide, shallow bowl. If the bread is quite stale and dry, you should first spoon a few tbsp of water over the bread and let it soak some of the water up, then with your hands squeeze all of the water out and place bread in a different bowl before proceeding. If it isn't too stale or didn't have any, then you can skip this step.
3. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for at least one hour or until serving time. Just before serving, toss the salad and adjust the seasonings with salt and pepper. At this point the bread should have absorbed the water from the tomatoes and be all moist. If the bread seems dry for some reason, add a little bit of olive oil and toss well. Serve immediately.
Source: http://www.tuscanrecipes.com/recipes/panzanella.html
Thursday, August 7, 2008
Mock Creamy Tomato Sauce
INGREDIENTS
16 ounces colored rotini pasta
1 (16 ounce) jar roasted red bell peppers
9 ounces low-fat, firm silken tofu (Dan's note: just use regular silken tofu.)
1 1/2 tablespoons tomato paste
2 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning (Dan's note: not sure what exactly is in an "italian season" mix. I used thyme and oregano.)
1/2 onion, chopped
10 spears asparagus, sliced diagonally
8 ounces fresh mushrooms, sliced
1 teaspoon minced garlic
1 (16 ounce) can diced tomatoes
1/2 teaspoon hot chile paste (optional)
ground black pepper to taste
2 tablespoons grated Parmesan cheese
DIRECTIONS
1. In a large pot with boiling salted water, cook pasta until al dente. Drain well.
2. Meanwhile, in a blender or food processor puree roasted red and yellow peppers, tofu, tomato paste, vegetable broth, balsamic vinegar, and Italian seasoning. Set aside.
3. Coat a medium saute pan with cooking spray. Cook onion, garlic, and asparagus over medium heat until tender, about 5 minutes. Add water if necessary to prevent sticking. Stir in mushrooms; cook 3 to 5 minutes, or until mushrooms are tender and soft. Stir in tofu sauce, tomatoes, black pepper. Add hot chili paste, if desired. Reduce heat to low, and heat through.
4. Toss pasta with sauce, and serve with Parmesan cheese.
Serves 4
Source: http://recipe.aol.com/recipe/pasta-with-mock-creamy-tomato-sauce/1689
Dan's note: This author is all about low fat, which I suspect is why he/she put in tofu. I bet it'd be great with cream. But it's interesting to note that it does work with tofu too. Oh yeah, and oh my god, use a bunch of olive oil, don't "coat a pan with cooking spray." For crying out loud.
16 ounces colored rotini pasta
1 (16 ounce) jar roasted red bell peppers
9 ounces low-fat, firm silken tofu (Dan's note: just use regular silken tofu.)
1 1/2 tablespoons tomato paste
2 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning (Dan's note: not sure what exactly is in an "italian season" mix. I used thyme and oregano.)
1/2 onion, chopped
10 spears asparagus, sliced diagonally
8 ounces fresh mushrooms, sliced
1 teaspoon minced garlic
1 (16 ounce) can diced tomatoes
1/2 teaspoon hot chile paste (optional)
ground black pepper to taste
2 tablespoons grated Parmesan cheese
DIRECTIONS
1. In a large pot with boiling salted water, cook pasta until al dente. Drain well.
2. Meanwhile, in a blender or food processor puree roasted red and yellow peppers, tofu, tomato paste, vegetable broth, balsamic vinegar, and Italian seasoning. Set aside.
3. Coat a medium saute pan with cooking spray. Cook onion, garlic, and asparagus over medium heat until tender, about 5 minutes. Add water if necessary to prevent sticking. Stir in mushrooms; cook 3 to 5 minutes, or until mushrooms are tender and soft. Stir in tofu sauce, tomatoes, black pepper. Add hot chili paste, if desired. Reduce heat to low, and heat through.
4. Toss pasta with sauce, and serve with Parmesan cheese.
Serves 4
Source: http://recipe.aol.com/recipe/pasta-with-mock-creamy-tomato-sauce/1689
Dan's note: This author is all about low fat, which I suspect is why he/she put in tofu. I bet it'd be great with cream. But it's interesting to note that it does work with tofu too. Oh yeah, and oh my god, use a bunch of olive oil, don't "coat a pan with cooking spray." For crying out loud.
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