Aloo Gobi - Potato Cauliflower

Ingredients

1/4 cup vegetable oil

1 large onion, peeled and cut into small pieces

1 bunch fresh coriander, separated into stalks and leaves and roughly chopped

1 small green chilies, chopped into small pieces (or one teaspoon chili powder)

1 large cauliflower, leaves removed and cut evenly into eighths

3 large potatoes, peeled and cut into even pieces

2 cans diced tomatoes

fresh ginger, peeled and grated

fresh garlic, chopped

1 teaspoon cumin seed

2 teaspoons turmeric

1 teaspoon salt

2 teaspoons garam masala

Directions

Heat vegetable oil in a large saucepan.

Add the chopped onion and one teaspoon of cumin seeds to the oil.

Stir together and cook until onions become creamy, golden, and translucent.

Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt

Add chopped chillis (according to taste) Stir tomatoes into onion mixture.

Add ginger and garlic; mix thoroughly.

Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).

Ensure that the potatoes and cauliflower are coated with the curry sauce.

Cover and allow to simmer for twenty minutes (or until potatoes are cooked).

Add two teaspoons of Garam Masala and stir.

Sprinkle chopped coriander leaves on top of the curry.

Turn off the heat, cover, and leave for as long as possible before serving.

Tuscan Bread and Vegetable Soup

Ribollita ("re-boiled" in Italian) generally refers to leftover hearty vegetable soup with stale bread added during reheating. In our version of this classic Italian soup, we combine fennel, carrots, green beans and kale with hearty cannelini beans, chicken and sourdough bread for a robust and satisfying meal.

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
1 fennel bulb, chopped
4 carrots, chopped
3 cloves garlic, finely chopped
1 (28-ounce) can fire-roasted crushed tomatoes, with their liquid
8 boneless chicken thighs
1 dried bay leaf
5 cups low-sodium chicken broth, divided
1 sprig parsley
2 (15-ounce) cans cannelini beans, drained
Salt and pepper to taste
6 cups chopped kale or baby spinach
2 cups roughly chopped green beans
1 cup 1/2-inch cubes day-old sourdough or country bread
Grated Parmesan cheese

Directions

In a 6-quart Dutch oven heat oil over medium high heat. Add onions and fennel and cook, stirring from time to time, until fragrant and translucent, about 4 minutes. Add carrots and cook for another 2 minutes, then add garlic and cook for 1 minute more, or until fragrant. Add tomatoes with their liquid and let cook for 10 minutes, stirring from time to time. Add chicken, bay leaf, 4 cups of the broth and parsley and increase heat to high. Bring to a simmer, then reduce heat to low and cook for another 20 minutes.

Put 1 can of beans and remaining 1 cup broth into a blender and purée. Uncover pot and season with salt and pepper, bearing in mind that there will be some Parmesan cheese added at the end, so salt should be used lightly. Add bean purée, remaining can of beans, and kale and stir. Cook for another 3 minutes, then add green beans. Cook for about 3 more minutes, then add bread and stir. Cook for 2 to 3 minutes more.

If the soup is deemed too thick, add a cup of water, bring back to a simmer, taste and reseason with salt and pepper. Serve soup ladled into bowls and topped with Parmesan cheese and an extra drizzling of olive oil, if you like.

Dajat Tarat - The Chicken That Flew Away (Chickpea Stew)

This popular meatless tangine recipe can be found in many cultures adding different vegetables from tomatoes to spinach and with or without cayenne pepper. Rick doesn’t care for the cayenne pepper so I didn’t kick this one up.

This is a Moroccan recipe that is prepared on the more meager days.  Probably cooked on days when the family couldn’t afford chicken so maybe they told the children that “there was a chicken but it flew away”.  This is a hearty dish that is very fragrant with all the spices and coriander.

Dajat Tarat - The Chicken That Flew Away

Ingredients:

2 tbsp olive oil

1 medium onion, chopped

1 extra large sweet potato or yam, peeled and cubed

1/2 tsp cinnamon

1/2 tsp cumin

1/2 tsp allspice

Large pinch of saffron (about 20 threads)

1/2 cup fresh coriander (cilantro), chopped

sea salt and pepper to taste

rice or couscous

Directions:

Heat a large sauce pan over medium heat and add oil. Add the onion and cook until translucent, then add the sweet potato, chickpeas, spices coriander and salt and pepper to taste.  Pour in just enough water to cover the vegetables. Bring to a boil and simmer, uncovered, for 20 minutes, or until the sweet potato is tender. There should be a small amount of the fragrant broth left, but it should be significantly reduced. Serve with rice or couscous.

Fassoulia - Giant Beans in Tomato Sauce

Fassoulia is the Greek name for beans in general, and any bean at all pairs beautifully with tomatoes. Gigandes Plaki is another name for this dish, specifically referring to the gigandes beans or elephant beans from Macedonia, in plaki or sauce. Butter beans are their closest cousins.

This dish is a regular feature on a Greek dinning table, but traditionally, not as part of mezedes , “little dishes”, or appetizers. Fasssoulia would actually be categorized as a small course or fagakia, when part of a multi-course meal, but it is hearty enough to make a meal themselves. When served with pita bread and a salad this could make for a great lunch or dinner. Fassoulia can be served warm or cold, and when left overnight the flavor improves.

Ingredients

4 tbsp olive oil

2 medium onions

4 plump cloves garlic, chopped

2 14 oz cans elephant beans, butter beans, or other white beans, drained and rinsed

2 14 oz cans diced Italian plum tomatoes

1 tsp dried oregano or 2 tsp fresh, chopped

1 tsp dried dill or 2 tsp fresh, chopped

2 tsp dried thyme or a small bunch of fresh thyme sprigs

1 tbsp honey

2 tsp red wine vinegar

sea salt and fresh ground black pepper

Toasted pita bread, to serve

Directions

Heat a large saute pan on low heat and add olive oil. Add the onions and cook until soft and translucent.

Add the garlic, beans, tomatoes, herbs, honey, vinegar, and salt and pepper to taste, bring to a simmer, cover and cook for about 1 hour. Some of the beans will break up and thicken the mixture towards the end of the cooking time. If the mixture seems to be sticking to the bottom of the pan you ca add a tiny bit of water, but this dish is not supposed to be soupy - it should be thick enough to stay on one side of the pan when pushed to the side.

Serve warm, with toasted pita bread. The flavor of this dish improves the next day.

Pappardelle alla Pangratto e Noci (Pasta with Crumbs and Walnuts)

This dish is from the less affluent region of Puglia in the south of Italy, and is also know as Alla Molica.  This peasant-style recipe evolved not doubt, when nothing else could be found in the kitchen cabinets, and is wonderful (Rick loved it so what else can I say?).  In the poorer regions of Italy breadcrumbs would often be used to substitute the more expensive grated cheese. Any type of pasta works well with this dish but I used fresh pappardelle.

Ingredients

5 oz fresh of slightly stale country bread, such as ciabatta

5 tbsp olive oil, plus extra for drizzling

3 large clove garlic

3/4 cups walnuts, chopped

Handful of fresh parsley, chopped

Fresh grated Parmesan cheese

Fresh ground black pepper

1 lb pasta

sea salt

Directions

Bring a large pot of water to boil and add salt (the water should taste salty)

Tear the bread into smallish pieces and place in food processor.  Process until you have light crumbs - you'll need about 2 cups - save to a small bowl. Add garlic and walnuts to food processor. Process for 30 seconds or until you have small pieces.

Heat a large saute pan over low heat and add 4 Tbsp olive oil. Add the breadcrumbs, increase the heat and stir frequently until the crumbs are crisp and golden brown.  Push the breadcrumbs to one side of the pan. Add the remaining oil and the garlic and walnut mixture. Cook for 1-2 minutes until the garlic is fragrant, then stir through the breadcrumbs.

Cook the pasta in the salted boiling water until al dente. Drain the pasta very thoroughly and lace back in the hot pot that the pasta was cooked in - the heat will help dry the pasta and keep the breadcrumbs crisp. Add the breadcrumb mixture and parsley to the pasta, toss and serve immediately with a big drizzle of olive oil and plenty of grated Parmesan cheese and black pepper.

Serve with roasted asparagus.

Grilled Vegetable Burritos

Hooray! A recipe where my husband will eat tofu. This sounds time consuming but it’s actually very easy. Substitute the pico de gallo for ready made salsa to cut down on prep time.

I just received a couple of vegetarian cookbooks and have found many recipes to try. Maybe I can become a vegetarian foodie, what do you think? My sister-in-law Rhonda (hi Rhonda) didn't think we'd make it past 3 weeks as vegetarians. BTW, it's been 4 1/2 now and I really don't miss meat, poultry or fish at all.


Grilled Vegetable Burritos

Ingredients

For the filling:
2 medium zucchini, cut into small chunks
1 red, 1 green bell pepper, cut into chunks
1 red onion, cut into wedges or chunks
7oz smoked, flavored, or plain tofu, cut into cubes
2 tbsp olive oil
2 tsp red wine vinegar
salt and pepper to taste
1 tsp dried oregano
1 can pinto beans, drained and rinsed

For the pico de gallo (salsa):
3 vine-ripened tomatoes, finely chopped
1 small red onion, finely chopped
1-2 red chillies, or to taste, seeds removed, finely chopped
Handful of fresh cilantro, finely chopped
1 tbsp lime juice
1/4 tsp salt

For the guacamole:
1 large or 2 medium ripe avocados
1 tsp lime juice
1 clove garlic
1/2 tsp coarse sea salt
1 tsp Mexican chili powder
Tabasco sauce, to taste

To serve:
4 large or 8 small flour tortillas or “wraps”
Shredded lettuce
Alfalfa sprouts
Sour cream (or plain greek style yogurt)

Directions
Preheat the oven to 425F. Place the vegetables and tofu in a roasting pan and add the oil, vinegar, salt, pepper and oregano. Toss well with your hands to coat everything evenly. Grill or roast for 30-40 minutes, stirring occasionally, until the vegetables are soft and golden. Remove from oven and stir in the beans. Turn the oven to 225F and put the mixture back in the oven to keep warm. Separate the tortillas, then wrap in fiol and place in oven to warm.

Meanwhile, make the pico de gallo. In a bowl, mix the tomatoes, onion, chilies, cilantro, lime juice and salt together. Set aside until ready to use.

To make the guacamole, cut the avocado(s) in half and remove the stone (pit). Scoop out the flesh with a spoon into a bowl. Add the lime juice. Using a fork or potato masher, mash until fairly smooth. Put garlic through a garlic press. Add garlic, chili powder, Tabasco, and taste for seasoning. Set aside until ready to use.

To assemble each burrito, lay out a warm tortilla and place a spoonful of vegetables and tofu towards the bottom. Top with a handful of lettuce and alfalfa sprouts. Fold sides over and roll up. If tortillas are small it may be easier to roll up without tucking ends in.

Place on serving dish and top with pico de gallo, guacamole and sour cream.

Grilled Garden Vegetables with Polenta

This was the first time Rick has ever had Polenta and the first time I have ever made it. I used instant Polenta (which I now know is a no-no). Yes I know, some of you are thinking, What? The first time? Well, like some may understand I had said something about making it in the past and Rick said eew. So that's where it ended.

I made the Polenta with vegetable stock and added a few cloves of crushed garlic, salt, pepper,and bay leaves. Then added fresh basil and parmesan after adding the polenta.


Ingredients
1 tablespoon minced garlic
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
salt to taste
freshly ground black pepper
1 eggplant, sliced 1/3-inch thick
1 medium zucchini, sliced 1/3-inch thick
1 medium summer squash, sliced 1/3-inch thick
1 large red onion, peeled and sliced 1/3-inch thick
1 red bell pepper, quartered, stemmed and seeded
4 large whole mushrooms, optional
1/4 cup freshly grated Parmesan cheese, optional
basil leaves, for garnish

Directions
1. Preheat the grill.
2. In a food processor, combine the garlic, mustard and vinegar and puree. With the motor running, add the olive oil and chicken stock. Season with salt and pepper. Brush the vegetables with the garlic vinaigrette.
3. Grill the vegetables on a hot grill for 2 minutes on each side. (To keep the onions together, slide a spatula completely underneath each slice to pick up all the rings and turn carefully to grill the other side.) Season to taste with salt and pepper.
4. Spoon the warm polenta onto serving plates and arrange the slices of grilled vegetables and mushrooms on top. Sprinkle with Parmesan cheese, garnish with basil leaves and serve.