Lentil and Hominy Chili

I know what you're thinking but its Lent and we are basically Vegan for 40 days or so and I am always on the hunt for some good basic dishes. I am no chili fan as as rule but Brenda was hosting a book club party on a Friday night and a few of the girls are Roman Catholic so time to try some big Lenten cooking for a crowd and test a Potluck recipe as well.

This dish hails from Giada.

2T vegetable oil
1 onion chopped
3 garlic cloves chopped
1 jalapeno de-ribbed, seeded and chopped
1 red and yellow pepper diced
1 1/2 t cumin
1T chili powder
1 1/4 t salt
1 cup French lentils soaked overnight and rinsed
1 1/2 c brown ale (Newcastle)
1 28 oz can diced tomatoes
1 15 oz can hominy
1/4 c chopped cilantro
1 avocado diced
1/2 c Cotija cheese ( depending on your fast)
Lime wedges

In a large Dutch oven, cook the onion in the oil 3 minutes then add the peppers and garlic cook for 4 or 5 mintutes. Add the spices and cook 30 secs then add the beer, tomatoes, lentils and 1 1/4 water or vegetable broth.
Simmer for 25 minutes covered then uncover and add the hominy. Cook till liquid is reduced and chili thickens and lentils are tender.

I added a can of black beans. Serve with toppings of choice.
Serves 4 generous helpings. I easily doubled the recipe.

Israeli Foods....Shakshuka

Last night Brenda worked late and I didn't feel like fish. Work folk had brought the bounty in from their gardens so I snitched a few peppers and tomatoes. I stopped and picked up some feta and a loaf of crusty bread. I made the tomato base for the dish and waited for the phone to tell me Brenda was on her way.

I turned up the heat on the veggies and slipped 3 eggs into the pan and covered it poaching the eggs in the spicy tomato base. Sprinkled with feta,  this was a real treat. The runny yolks and spicy sauce was delicious.

Poached eggs and tomatoes with peppers.

Shakshuka

A steady Passover dish can be served for breakfast, lunch or dinner just add a salad and some Pitas.


1 med onion diced
5 cloves of garlic minced
A couple glugs of olive oil
 1 can of diced tomatoes (I only use Glen Muir now)
1 or 2 fresh ripe tomatoes, diced
2-3 peppers (I used banana but jalapeno, anahiem or whatever)
1 t cumin
1 t paprika
1/2 t cayenne  (we like it hot)

I sauteed the onions and garlic in the oil till clear then added the spices The fresh tomatoes and peppers went in next, cook for 5 minutes then the canned tomatoes. Simmer till liquid is reduced. I used a large spoon to create a depression in the mix and added a fresh egg. Cover until the egg is to your liking.
Spoon on a plate and sprinkle with crumbled feta.

Man, my Dad would have loved this. He was big pepper and egg fan. 

Not Much Food Blogging...Lubiyeh

As you know we are deep into Lent and nearing the end by now. Our cooking is minimal and occasional and has few ingredients. It is nearly vegetarian in nature and I don't find it particularly interesting. Most of our proteins are shrimps and fish and there is only so much I can discuss about those items. By the 5th of May we will be back to our normal fare. In the mean time I am busy trying to complete icons on the table, attending services and trying to figure out what the new priest has in mind (every Sunday I see that he has rearranged the altar area, again).

This week our Pre Sanctified fare is going to be a Lebanese dish (Lubiyeh) that is simply Green Beans and Tomatoes over rice. Does not sound like much but something happens between Green Beans and Tomatoes that I cannot explain. I just generally saute the beans with a little garlic and sliced onion, add a can of diced tomatoes and a pinch of cinnamon, a pinch of allspice. A bit of salt and pepper to taste and there it is.

Zucchini Curry

- submitted by Dahlia on 09-16-2008  (Zucchini Sabzi, Zucchini Kurma) Ingredients Zucchini - 2 Onion - 1 (finely chopped) Tomato - 2 (finely chopped or pureed) Ginger garlic paste - 1 tblsp Green Chiles - 2 (finely chopped) Corriander-cumin powder - 1 tsp Chili powder - 1 tsp (or as needed) Turmeric powder - 1/4 tsp Garam Masala - 1/4 tsp Mustard seeds - 1/4 tsp Cumin seeds - 1/2 tsp Cilantro - for garnish Salt - as needed Oil - 2 tblsp

- submitted by Dahlia on 09-16-2008

Method 1. Chop the zucchini into big chunks. Heat 1 tblsp of oil in a pan and shallow fry the pieces. Keep it aside. 2. Remove the zucchini pieces from the pan, add an additional tblsp of oil and splutter the mustard and cumin seeds. 3. Saute the onions with the green chiles for 10 minutes until they turn nice golden brown. 4. Add the ginger garlic paste and fry for a minute. 5. Add the tomato pieces/puree and let the mixture cook for atleast 10 minutes until the  tomatoes are pulpy. 6. Add all the dry spice powders- chili powder, corriander-cumin powder , turmeric powder, garam masala powder and salt. 7. Add the zucchini pieces and required water. Bring the gravy to a boil . 8. Simmer the gravy till oil floats on top. Check for seasoning and adjust if needed. 9. Finally, add finely chopped cilantro and switch off. Serve hot with any roti varieties or rice. Tips & Variation      - You can also roast 3 tblsp of grated coconut, make a fine paste of it and add to the gravy. This gives nice thickness and taste to the curry. (Here is Ivygourd curry made in a similar way.)      - Another variation is to add 1/2 cup of coconut milk to the gravy at the end and just heat it through.      - You can also substitute zucchini with other vegetables like ivygourd (tindoora, kovakai) or any dried beans (lima beans, kidney beans, butter beans etc).

 http://simpleindianrecipes.com

Shrimps and veggies

I had about 9 nice large roasting shrimps in the freezer and a bit of cauliflower, some fresh zucchinis, canned spuds and a desire to make that Indian vegetable dish again. The shrimp were easy,  just roasted in a shallow pan with a bit of olive oil, salt and pepper at 350 for 15 minutes or less.

I had picked up my missing spices at the local market. They had a whole section of bulk spices cheap, so I used a little brown mustard seed and cumin seed and followed the recipe I posted earlier (yes Virginia, I actually use my own blog!) Tasty.

Tabouleh...lenten treat

Having an abundance of cracked grain in the cupboard and the variety of fresh veggies at the market, the menu calls for Tabouleh. I used:

about 6-8 ounces of dried cracked wheat, soaked in water till soft, about 30 minutes
chopped cucumber
chopped mixed bell pepper
chopped green onion
cherry tomatoes halved
1 bunch of parsley chopped
1/2 bunch of cilantro chopped
2 cloves of garlic minced
juice of 1 lemon
olive oil
salt and pepper
mint (optional)
4 ounces of zesty Italian dressing (optional)

Combine all and allow to sit for a while. Stir occasionally, add more dressing if the wheat takes up too much.

Traditionally served on romaine leaves but we spoon it right up. Great taste, nice and fresh.

Green Beans and Tomatoes....A Lenten affair

Doesn't sound like much does it?

I sauteed some blanched green beans with 2 cloves of garlic and a pinch of cinnamon. I added one can of diced tomatoes and heated through.

Weird. Very good eats.

I am not sure what it is about tomatoes and their alliance with green beans that makes this so tasty. The Lebanese at our old parish would serve this over rice but a bit of Prosphora soaked up the juices nicely.

Chickpea and Artichoke Masala

I made a recipe from Aarti Party tonight with a bit of Na an on the side. Purely vegetarian with the exception of 1/4 cup of yogurt.

1 large red onion chopped
1 clove of garlic
1/2 inch piece of ginger grated
3 Roma tomatoes chopped
2 T canola oil
1 t cumin seeds
1 t ground coriander
1/2 t garam masala
1/4 t paprika
1/4 t turmeric
1/4 c yogurt
1 T lime juice
1 can (14 1/2 ounce) chickpeas
1 can (14 1/2 ounce) artichoke hearts drained and rinsed
1/2 c water
salt
Chopped fresh cilantro

optional 1 serrano pepper split

Process the onion, ginger, garlic, and tomatoes in a food processor and process till smooth.

Meanwhile warm the oil and once shimmering, add the cumin seeds. (I added a serrano and let it cook in the oil too for a little bite) Once they are done popping, add the onion tomato mixture and saute till the color darkens and it thickens about 10 minutes.

Add the spices and cook 30 seconds then add the yogurt slowly. Stir in the lime juice and water, chickpeas and artichokes. Salt to taste. Cover and simmer 10 minutes. Check seasoning then garnish with cilantro.

Man, this was a great recipe. Tasty and filling. The side of hot off the griddle Na an really made it but you could serve it over rice also. Yum.

Coconut Red Curry Sauce and noodles

Coconut Red Curry Sauce and Noodles

adapted from: Bobby Flay  

1 Tbl. canola oil

1/2 c. mushrooms, chopped

1 (one-inch) piece fresh ginger, grated

1/4 medium onion, finely diced

2 Tbl. red curry paste

1 (15 oz.) can unsweetened coconut milk, stirred

1 c. napa cabbage, chiffonade

2 medium carrots, julienned

1/2 Tbl. honey

3 scallions, chopped

juice of 1/2 a fresh lime

chopped fresh cilantro

salt and black pepper

1 Lb. noodles (I used fettucini), cooked

Heat oil in a large skillet over medium heat. Cook the mushrooms, ginger and onion until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk and then add the cabbage, carrots and cook 5 minutes more (I went 10-15 minutes, so my carrots would be softer). Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Toss over the noodles. Serves 4.

Stuffed Poblanos

Stuffed Poblanos with Chipotle Cream Sauce and shrimps. I could not find any banana peppers so I subbed poblanos and made the stuffing like I posted previously. I used the leftover Alfredo Sauce I had and mixed a package of Wagner's Chipotle Cream sauce with it. Baked the whole thing with a top layer of Pepperjack cheese and served with a side of Roasted Shrimps. Yummy.

Hot Stuffed Sweet Banana Peppers

Hot Stuffed Sweet Banana Peppers

12 to 14 sweet banana peppers
1 med. yellow onion
1/2 bell pepper, finely chopped
1/8 tsp. Old Bay Seafood Seasoning
Lg. tbsp. mayonnaise
1 1/2 c. French bread crumbs moistened with 2 tbsp. milk
1 c. chopped shrimp
1/2 tsp. salt
1/4 tsp. parsley flakes
2 tbsp. butter
2 ribs celery
1 clove garlic
1/2 tsp. chicken bouillon
Melt butter, add bouillon cube or dry mix. Saute all vegetables (finely chopped) until soft. Add seasonings and bread crumbs and shrimp. Mix well. Add mayonnaise and mix well. Split peppers down one side.
Clean out seeds and membrane. Stuff with mixture. (If the mix is too dry I added cream to moisten it a bit.) Dot with one tablespoon Pace Picante Sauce or tomato sauce. Sprinkle with Canadian Italian seasoned bread crumbs. (instead of that,  I usually make a nice bechamel sauce with cheese and bake the peppers in this.)
Place in buttered baking dish. Bake at 325 degrees for 1 hour. (Skip this next part if you decide to use the sauce)  Just before done, place strips of grated Monterey Jack cheese on top of each pepper and cook until cheese is bubbly.

Fish Tacos

Tonight is our meatless night and we have some company...Brenda's folks. So I made these tacos from one of my links. The first time we made them they were just so good..had to have 'em again.

Recipe and pic from bakedbree.com

1 bunch cilantro
juice from 5 limes
1/3 cup olive oil, plus 2 Tablespoons for cooking
1 small white onion
2 cloves garlic
1 jalapeno
1/2 Tablespoon garlic powder
1 Tablespoon cumin
1 Tablespoon paprika
salt
pepper
2 pounds halibut  I used mahi and tilapia
1/2 cup white wine

to serve:
corn tortillas
salsa
avocado
crema or sour cream
cotija cheese (I used Monterey Jack)
limes
cilantro

Process the first ingredients in the food chopper. Set aside.

Cut the fish up to cubes and sautee in olive oil till golden. Pour in the 1/2 cup of wine and let evaporate then add the sauce till heat thru. I heated the tortillas in a hot skillet till they bubbled and got a bit brown then piled on the toppings....so good.

Spinach gnocchi

The recipe I posted a few days ago I decided against. This time I used some riccota with the spinach and a few eggs. A smattering of flour pulled it into a nice dough. Some rapid boiling water cooked these tender little pillows. Then a final saute in butter to give them a little brown jacket. Served topped with parmesean.

 

 

Ingredients

• 1 pound whole milk ricotta, drained to remove excess moisture
• 10 ounces finely chopped spinach, excess moisture removed
• 2 large eggs
• 1 1/4 to 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/8 teaspoon white pepper
• 1/8 teaspoon nutmeg

Just so you know, I only used one package of frozen spinach and 3/4 8oz carton of ricotta.

Directions

Combine ricotta, spinach, eggs, salt, pepper, and nutmeg in a bowl and mix thoroughly.

Add 1 1/4 cups of the flour to the bowl and mix. The remaining 1/4 cup of flour should only be used if the dough is too sticky.

Turn the dough onto a floured work surface.

Divide the dough into workable pieces.

With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch in diameter.

Cut the cylinders into 1-inch pieces. Make a depression in each gnocchi to shape.

In a large pot with 6 to 8 quarts of salted boiling water, add gnocchi and carefully stir to prevent sticking.

As gnocchi start to cook they will float to the surface. Cook approximately 1 minute more.

Remove gnocchi with slotted spoon or strainer. Add a saute pan with your favorite sauce or butter. Saute briefly. Add your choice of grated cheese and serve.

Spinach Gnocchi

Spinach Gnocchi make about 10 -12 gnocchi * Be sure to use freshly grated Parmigiano Reggiano cheese - pre-grated cheese in the grocery store will not work as well. 10 ounces of fresh spinach 1/3 cup flour 1 egg, beaten lightly 1/4 teaspoon sea salt a few grindings of pepper 1/4 cup freshly grated Parmigiano Reggiano Cheese or Grana Padano 1/2 cup freshly grated bread crumbs * Thoroughly wash the fresh spinach and place in a steamer basket.  Steam until wilted.  Remove and place in clean towels and wring out as much liquid as you can.  Chop finely. Place all ingredients in a bowl and mix thoroughly.  Shape the mixture into balls and place on a cookie sheet or any prep pan.  The mixture will be very wet.  Flour your hands or roll the gnocchi in a little flour to shape them into balls a little smaller than the size of a walnut.  At this point, you can put them in the fridge until you are ready to cook them later. Bring a pot of salted water to a boil.  With a slotted spoon or a handled strainer, place a few gnocchi at a time in the simmering water and cook for about 2 minutes.  Remove with the slotted spoon to a serving dish and keep warm by tenting with a piece of foil.  Repeat with remaining gnocchi. You can dress these gnocchi with just some olive oil, sea salt and some more grated cheese.  This is my favorite way to eat them. *  Make your own fresh bread crumbs for this.  Just take any bread and grind it in your food processor.  Fresh bread crumbs!  It makes a difference.  The Italian Dish http://theitaliandishblog.com

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

for the bechamel:
1/2 cup butter (1 stick)
1/2 cup flour
4 cups milk
some grated nutmeg
1/2 tsp ground white pepper
1 chicken bouillion cube (amount that you would dissolve in 1 cup water)
note: if you are using Knorr bouillion cubes, remember they are for 2 cups of water - just cut them in half)

Vegetables to roast (you can use anything you like)
I used a combination of zucchini, yellow squash, carrots, 3 garlic cloves and some chopped up fresh spinach

Lasagna noodles for one 13x9 inch baking pan
I don't recommend "no boil" noodles for this lasagna.

1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

For the bechamel:
In a medium sized saucepan, melt the butter.  Whisk in the flour and cook for just a minute or so.  Slowly add the milk and keep whisking.  Add the nutmeg, white pepper and bouillion cube and whisk.  Cook for a few minutes, whisking, until the bechamel has thickened slightly.  Set aside to cool.  Stir it once in a while so a skin doesn't form.

For the vegetables:
Chop vegetables uniformly.  Mince garlic.  Combine half the mixed vegetables on a baking sheet pan.  Drizzle with olive oil, salt and pepper.  Roast for several minutes at 400 degrees.  Stir.  Roast for several minutes more until vegetables are soft.  You can roast a little longer, if you like them to be slightly carmelized.  Repeat with remaining vegetables.  Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft.  Shock in a bowl of ice water, lay on towels to dry.

Spray a 13x9 baking pan with a little cooking spray.  Spoon some bechamel thinly on the bottom of the pan.  Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella.  Repeat layers until you have 6 layers of noodles.  On top of the last layer, don't use any vegetables, just some bechamel and the remaining cheeses.  Cover tightly with foil.

 At this point, you can refrigerate this for a day if you want.  When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven.  Remove foil.  Bake for a little longer until top is slightly golden.  Let sit for 15 minutes before slicing.

I made this with a few modifications. I made a ricotta layer and only used noodles on the bottom and top. I think it came out really loose. Probably too much water from the veggies and the layer of zucchini slices I used for a noodle layer. It was really tasty but runny. What would I do differently? Probably dry the riccotta out a bit, and mix the roasted veggies with a few tbls of flour to tighten everything up. Perhaps if more noodle layers were added it would absorbed some of the liquid but we are low carb eaters so that's not an option. I also used two egg yolks and some cheese in the bechamel since that is how I learned to make it.

Stopped at Trader Joe's again to pick up more Mahi for the freezer. I also picked up a bag of Ciopino for a quick supper...maybe for Pre Sanctified Wednesday's?