Pizza with Apples, Leeks and Lemon Zest Labneh

From Love and Lemons Everyday Cookbook

I had lots of leeks from Chitra's farm and was searching for recipes.  I'd love to make this as intended, but tonight I didn't have any crust, so I just made the topping with leeks, purslane (which I used to pull up as weeds - turns out it's quite tasty!), and apple, and herbs from her farm, including sage, rosemary and thyme.  It was very good.  I bet a cauliflower crust with the rest of the ingredients would be very good! 

INGREDIENTS:

2 cups diced leeks, white an light green parts (1-2 leeks)

2 tsps EVOO, plus more for drizzling and brushing

1 Gala apple, finely diced

1 Homemade Pizza Dough (p. 291) or fresh store-bought

1.5 c white cheddar cheese

2 Tbsp fresh thyme leaves

Lemon Zest Labneh (p. 295 or below, made 1 day ahead to drain)

1/4 cup micro greens or 1/2 cup arugula

Sea salt and freshly ground black pepper

LABNEH: 

1 cup whole milk Greek yogurt

3 tsp lemon zest

Heaping 1/4 tsp salt

Mix ingredients, scoop onto cheesecloth -> bring edges together, tie around a wooden spoon and place the spoon across the top of a medium bowl so the labneh hangs in the center but doesn't touch the bottom of the bowl.  Chill overnight.  Unwrap -> should be soft yet cohesive ball, where edges can pull away from the cheesecloth.  

Use as a cheese spread or dollop onto salads, pizza or flatbread. 

DIRECTIONS:

1) Rinse the diced leeks and set on a towel to dry.

2) In a large skillet, heat the oil over medium heat.  Add the leeks and a few pinches of salt and sauté for 2 minutes.  Add the apple, reduce the heat to medium low and stir until softened, about 3 minutes more.  Remove from heat and set aside.

3) Preheat oven to 500 degres F.  Roll out the pizza dough to fit a 14" round pizza pan and preface the dough for 5 minutes.  Remove from the oven and top with the cheese and sautéed leeks and apples.  Drizzle lightly with OO and brush the edges of the crust with a bit of oil.  Bake for 12 minutes or until the toppings and edges of the crust are golden brown.

4) Remove from oven a top with the fresh thyme, dollops of the labneh, drizzle of OO and the micro greens.  Season to taste and serve.  

Freestyle Ramen

Adapted from https://damndelicious.net/2014/10/13/easy-homemade-ramen/

EASY HOMEMADE RAMEN

yield: 4 SERVINGS

 

prep: 10 MINUTES

cook: 20 MINUTES

total: 30 MINUTES

The easiest ramen you will ever make in less than 30 min. And it's so much tastier (and healthier) than the store-bought version!

I adapted this with the ingredients I had available.  I had forbidden rice ramen, so I used that and traditional wheat ramen.  Also used a little red onion with the garlic and ginger.  Used arugula instead of spinach, and added okra because I had it.  To keep it vegan, use vegetable broth instead of chicken broth, and omit the eggs.  It was very good, especially for a quick meal.

4.9 stars (33 ratings)

INGREDIENTS

• 2 large eggs
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 4 cups reduced sodium chicken broth (used veg Better than Bouillion)
• 4 ounces shiitake mushrooms
• 1 tablespoon reduced sodium soy sauce
• 3 5.6-ounce packages refrigerated Yaki-Soba, seasoning sauce packets discarded* (used forbidden rice ramen and usual wheat ramen)
• 3 cups baby spinach
• 1 carrot, grated
• 2 green onions, thinly sliced

INSTRUCTIONS

• Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Whisk in broth, mushrooms, soy sauce and 3 cups water.
• Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes.
• Stir in spinach, Narutomaki, carrot and green onions until the spinach begins to wilt, about 2 minutes.
• Serve immediately, garnished with eggs.

NOTES

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.

*Narutomaki is a type of kamaboko fish cake and is mainly used as a garnish in noodle soups such as ramen or soba.

This Easy Homemade Ramen recipe is brought to you by DAMN DELICIOUS  

Eggplant Parmigiana by Chef Tony in Sorrento

See recipe for Marinara Sauce.

For the very light simple eggplant parmigiana, here is Chef Tony's recipe.  Since I didn't want to use a whole bottle of oil, as he did, I tried preparing the eggplant slices in the air fryer.  That wasn't the greatest regarding texture, so I'll try baking them next time.  And there WILL be a next time soon!  This is so different than the heavy, solid eggplant dish we're used to here. 

He noted that in summer, eggplant is sweet.  In winter, you may need to soak it in water and sea salt to make it sweeter, using 2-3 large pinches of salt.  

INGREDIENTS:

Marinara sauce on this blog

1 small eggplant per person, peel only 2 vertical slices on opposite sides

Mozzarella - there it was buffalo mozzarella, the best; here, I found that Galvani mozzarella in small balls, sold at Giant was quite good.  Label says 'it's #1 in Italy' 

Sea salt

Few basil leaves

DIRECTIONS:

Preheat oven to 350 degrees

Cut eggplant in vertical slices, ~ 2-3 mm thick, so there is only a thin layer of peel on each side

Chef Tony then heated a large pan of oil, cooked the slices til they were slightly browned, removed them and set them on paper towels.  He said that this was the healthy way to prepare it; that if the slices stuck to the bottom, they would then absorb the oil.  This way, they don't.  The oil can be re-used but only for eggplant.  

Sprinkle slices with sea salt

In small over-proof dishes, start with a Tbsp of marinara, the eggplant, mozzarella, then one more layer but only with marinara and eggplant.   Top with a basil leaf, which can then be replaced with a fresh one after baking. 

Bake for about 15 minutes.  

It might be ok to use garlic and 2 pinches of red pepper flakes.  NO onion! 

Cauliflower Piccata

Cauliflower Picata from Carol Weil

Good recipe - I'd double the sauce.  I hardly used any butter - maybe that's the problem!  but the lemon taste is very good.   

Photo 11/22/21

INGREDIENTS

• 1 cauliflower, cut into large 2-inch florets
•  Extra-virgin olive oil
•  Kosher salt and black pepper, to taste
• 1 (15-ounce) can chickpeas, drained (optional)
• 1 shallot, finely diced
• 3 garlic cloves, finely chopped
• 1 cup vegetable stock
• 4 tablespoons unsalted butter
• 2 tablespoons capers, drained
•  Zest of 1 lemon
• 2 tablespoons lemon juice (from 1 lemon)
•  Parsley, chopped, for garnish
• 1 lemon, sliced, for serving

PREPARATION

1. Heat the oven to 425 degrees. Place the cauliflower florets onto a sheet pan and drizzle with 2 to 3 tablespoons of olive oil. Season with kosher salt and black pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.
2. Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the shallot, and sauté until soft and fragrant, about 1 minute. Add the garlic and cook for 1 minute longer, stirring constantly to keep from scorching. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with 1/2 teaspoon of kosher salt and a few turns of black pepper.
3. To serve, place the cauliflower and chickpeas, if using, on serving plates. Top with the lemon caper sauce. Top with parsley and serve with lemon slices.

Pasta Alla Norman

From Ottolenghi  SIMPLE

The eggplant in this dish was delicious! Basil makes a big difference.  Include some in the cooking, and top with more.   

Can try making the sauce more like we learned in Sorrento - San Marzano tomatoes, just one clove garlic and 1-2 basil leaves.  

Serves 4

INGREDIENTS:

3 eggplants (2 lb)

1/2 cup olive oil

salt and black pepper 

5 garlic cloves, thinly sliced

1-2 mild dried chiles (seeded if you don't want the heat) - the second time I used these, I had to remove them because they were tough.  Will use ground red pepper flakes next time, or chile powder 

2 - 14.5 oz cans whole peeled plum tomatoes with their juice

5 large oregano sprigs (removed, but I chopped them)

1 tsp sugar

10 oz spaghetti

1.5 oz mature pecorino romano or ricotta salata shaved - he suggests the latter if you can find it.

1 cup basil leaves, torn

DIRECTIONS:

1) Preheat oven to 450 degrees

2) Using a peeler, shave long alternating strips - take most off.  Cut crosswise 1/2" slices and place in bowl with 5 Tbsp oil, 3/4 tsp salt, and generous grind of pepper.  Mix well, then spread on 2 large parchment-lined baking sheets.  Roast for 25-35 minutes, until dark golden brown.  (I turned them once).  Remove from oven and set aside to cool.

3) Put 2 Tbsp oil into a sauté pan and place over medium-high heat.  Add garlic and chiles and fry for 1-2 minutes, stirring constantly, until the garlic is golden brown.  Add the tomatoes and their juice, oregano, sugar, 1/2 tsp salt, and a grind of pepper.  Decrease heat to medium-low and cook for 10 minutes, until sauce is thick.  Remove the oregano sprigs and stir in the eggplant.  Set aside.

4) Bring a large pot of salted water to a boil and add the spaghetti. Cook until al dente, then strain, reserving some cooking water.  Add the spaghetti to the sauce and mix  well, adding  2/3 of the pecorino and basil, and a few Tbsp of the cooking water if the sauce has become too thick.

5) Divide the spaghetti among four shallow bowls, then top with the remaining pecorino, basil and 1 Tbsp of oil, and serve.

Gado-Gado - with peanut sauce

Adapted from Moosewood Cookbook by Mollie Katzen  1977

This is normally an Indonesian dish, with ingredients listed below. I had Asian eggplants and okra I needed to use, so I made this delicious sauce and used it to top the stir fry made with the veggies and onion.  Then I used the leftover sauce the next few days as a dip and to flavor lentils and other dishes.  Very versatile, and improves day by day.  The first night I thought the taste of vinegar was too strong, but by the next day and especially two days later, it was perfect.

FOR THE SAUCE:

1 cup chopped onion
2 medium cloves garlic, minced
1 cup good, natural peanut butter

2 Tbsp honey

1/4 tsp cayenne, more to taste

Juice of 1 lemon

1-2 tsp freshly grated ginger root

1 bay leaf

1 Tbsp cider vinegar

3 cups water

3/4 tsp salt

Dash of tamari

2 Tbsp canola oil

UNDERNEATH THE SAUCE:

An artful arrangement of combined cooked and raw vegetables on a bed of fresh spinach.  Here are some recommended veggies and garnishes from Moosewood Cookbook:

Shredded cabbage, carrot slices, celery slices, steamed or raw

Broccoli spears or fresh whole green beans, steamed

Fresh, raw mung bean sprouts, tofu chunks either raw or sautéed in oil with sesame seeds, or pieces of egg

GARNISH WITH:

A drizzle of sesame oil, apples, lemons, oranges, raisins, and/or toasted seeds and nuts

Mushroom Burgers

From Canyon Ranch Nourish

This is a bit labor intensive, but excellent taste.  Only 4 small burgers result, so probably should double the recipe to get more than one meal out of it.  Served with braised red cabbage and onions.
Great on a tortilla with hummus or avocado and the cabbage topping.

I only had portobello caps on hand, so next time I'll try with the 3 mushrooms.  I'm guessing it'll be even better, since I like oyster mushrooms a lot!

Ingredients:

2 tsp EVOO
2/3 cup minced yellow onions
2 Tbsp minced garlic
10 oz portobello mushrooms, gills and stems removed
2/3 cup chopped oyster mushrooms
2/3 cup chopped shiitake mushrooms, stems removed
1/4 tsp sea salt
1/2 tsp freshly ground black pepper
2 Tbsp low sodium tamarind sauce
1 Tbsp plus 1 tsp Worcestershire sauce
2 tsp chili powder (we only used 1 tsp)
1/2 cup oat flour (make by processing oats in spice grinder)
1/4 cup roasted, chopped cashews
2 Tbsp brown rice flour (we used whole wheat)
2 tsp minced flat-leaf parsley

For serving - tortilla or multigrain rolls, lettuce, tomato, red onion (or braised red cabbage)

Directions:
1) Heat the olive oil over medium heat in a large sauce pan.  Sauce the onions and garlic until the onions are translucent.

2.  Add all the mushrooms and cook to release their liquids and slightly caramelize them.  Add the salt, pepper, tamarind, Worcestershire and chili powder and cook until dry.

3.  Remove from the heat and stir in the oat flour, cashews, rice flour and parsley.  Immediately pulse in a food processor, until the mixture comes together.

4. Form the mushroom mixture into 3-oz patties.  Grill the patties on a flat-top grill or in an electric skillet at 350 until slightly brown on each side.  I put them in the oven - but watch carefully to just brown, a few minutes on each side.

Lentil soup

Best Lentil Soup

• Author: Cookie and Kate
• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

• https://cookieandkate.com/best-lentil-soup-recipe/comment-page-10/

• 
  

★★★★★

4.9 from 1459reviewsI 

4/12/2020 - This recipe is good, but I tried another recipe recommended by cookie and kate that was even better than this one - check out acouplecooks.com - their lentil and butternut squash soup, which I'll add as a hearty lentil soup.

This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.

NOTE:  the lemon and salt, pepper are essential.

SCALE

INGREDIENTS

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, lightly drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch of red pepper flakes
• Freshly ground black pepper, to taste
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
4. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
5. Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
6. Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
7. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Slow Cooker Indian Chickpea and Vegetable Curry

From Home and Gardens Good-For-You Slow Cooker Healthy Comfort 2019

I re-designed this recipe since I don't really like cumin, added a cinnamon stick and cardamom, and I left out the heavy cream.  However, I might try a non-dairy cream next time to see how it changes the taste.  The carrots were delicious, so I'd go heavy on those.  Real carrots, not baby carrots.  Serve over the grain of your choice, and/or with naan.  As with many stews, it tastes better the next day.  Makes 4-6 servings.  This is my guess at the spice combination I used.

Ingredients:
4 cups water (I included 1-2 cups vegetable broth in the 4 cups)
4 medium carrots cut into 1" pieces
2 medium onions, cut into 1/2" wedges (I used more - ~9 small onions)
1 cup dried chickpeas
1.5 tsp salt

1 cinnamon stick
14 oz crushed tomatoes (used diced roasted)
4 cloves garlic, minced
1 fresh serrano pepper (used 1/8 tsp chipotle chili pepper)
1.5 tsp coriander
1/2 tsp cumin
1/2 tsp cardamom
1 tsp ground ginger
1/4 tsp black pepper

1 cup frozen peas, thawed
1/2 cup chopped fresh cilantro
1/4 cup heavy cream - works with soy creamer

Directions:
1) In slow cooker, combine water/broth, carrots, onions, chickpeas, and 1/2 tsp salt.  Cover and cook on high for 5-6 hours or just until chickpeas are tender.

2) Drain vegetables, reserving 1/2 cup of the cooking liquid (I used this as a broth itself, separately).  Return vegetables to cooker.  In a medium bowl combine tomatoes and the next ingredients through black pepper, remaining 1 tsp salt, and reserved cooking liquid.  Stir into vegetables in cooker.  Cover and cook for 30 minutes more.

3) Before serving, stir in peas, cilantro, and cream.  Serve with rice or other grain, and naan for dipping.

Sautéed Fennel with Couscous and Lemon

From Vegan Everything - 100 Easy Recipes for Any Craving --from Bagels to Burgers, Tacos to Ramen  2019
by Nadine Horn and Jörg Mayer.

I think the flavor of fennel or anise is very interesting taste.  It pairs well with citrus flavor.  In this dish, the lemon and the chopped greens definitely make the dish!  This is a quick dish to put together. The greens can be prepared while the fennel is cooking.  It smells delish too!  With the beans, it can be a main dish.

Fresh fennel should be bright green with no brown marks on its outer layers.  A tip from this book is that it is delicious raw when thinly sliced or grated.  They also recommend it in a Middle Eastern-inspired salad with lentils.

Ingredients:
1 cup instant couscous
2 fennel bulbs (~ 1 pound each)
5 Tbsp olive oil
1 cup cooked white beans
Juice of 1 lemon
Salt and freshly ground black pepper
1/2 bunch fresh parsley chopped

Directions:
1) Bring 1.5 cups of water to a boil in a small pot.  Add the couscous, cover and remove from the heat.  Let sit for 5 minutes, then uncover and fluff with a fork.

2) Trim the stalks from the fennel.  Chop the fennel fronds and set aside.  Quarter the bulbs and cut out the cores.  Cut into slices 1/2 inch thick.

3) Heat 2 Tbsp of oil in a sauté pan over medium high heat.  Add the sliced fennel and cook for about 8 minutes, turning over the slices after 4 minutes, until golden brown.

4)  Remove from the heat.  Mix in the beans and let sit in the warm pan for about 3 minutes.

5) Transfer the couscous to a serving bowl and top with the fennel and beans.  Drizzle with the lemon juice and the remaining 3 Tbsp oil.

6)  Season with salt and pepper to taste.  Garnish with the reserved fennel fronds and the parsley.

Orange Black Beans with Cumin

Recipe Finder Washington Post

https://www.washingtonpost.com/recipes/orange-black-beans-with-cumin/7647/?utm_term=.cb992b083453

APR 6, 2005
Thanks to the orange and cinnamon, this is a very simple but interesting variation on black bean salad.  Although it only cooks for 90 minutes in the slow cooker, the low heat allows you to ignore it once you mix all the ingredients together.  There's nothing to sauce ahead of time.  Just a few ingredients to chop, an orange or two to squeeze and you're done.  I changed the spices a bit because I don't love cumin, but the combination below came out great.  Very light.  I forgot to top with cilantro and tomatoes, but I think those would be great additions.  I enjoyed it cold as well as gently heated.

"These beans have enough flavor of their own to serve as a main-dish match with rice or as a side dish with similarly inspired chicken or beef. Mushy they are not."

SERVINGS:  4

Ingredients:

2 15-ounce cans black beans, rinsed and drained
2 tablespoons firmly packed light or dark brown sugar
1 medium shallot, minced
1 stalk celery, minced
1/2 cup orange juice
1/2 cup low sodium vegetable broth
1/4 teaspoon ground cumin
1/4 teaspoon cardamom
1/4 teaspoon coriander     ---  I think this is the combination I used
Light sprinkle of ground cinnamon
Salt and freshly ground black pepper

For serving: 
2 cups rice or couscous, cooked
1/4 cup chopped fresh cilantro leaves
1/2 cup chopped fresh tomatoes

Directions:
1) Combine the beans, brown sugar, shallot, celery, orange juice, broth, and spices in the slow cooker.
2) Cover and cook on high for about 1 1/2 hours.

Season with salt and pepper and serve hot, ladled over rice and garnished with the cilantro and tomatoes.  Or serve cold with a salad.

Peking Portobellos

https://www.washingtonpost.com/recipes/peking-portobellos/15631/?utm_term=.17a1b1f084c7

Necessity is the mother of invention.  I didn't have enough hoisin sauce at the time I prepared this dish, so I used only 1 Tbsp each of hoisin, date syrup and molasses, which was enough for 6 mushrooms or chicken breasts, prepared in the same pan.  Each tablespoon of hoisin has 490 mg of sodium and 3 grams of sugar, while the date syrup has only 10 mg of sodium but13 grams of sugar, and the molasses, similarly, has 20 mg of sodium and 14 grams of sugar.  So, as we say, pick your poison.  By combining the different ingredients, you minimize either the salt or the sugar compared to any one of the components.

In any case, the sauce was excellent, especially after the reduction.  If only portobellos are used, without chicken, this would be a low protein main dish, so it would be good to combine with edamames, a protein pasta, or lentils or beans.

From the Post:
These are caramelized and meaty-tasting, with a terrific sauce we're already thinking of using with other dishes as well.

You’ll need a roasting rack.

Make Ahead: The sauce can be made and refrigerated a day in advance.

INGREDIENTS:

FOR THE MUSHROOMS
6 medium-size portobello mushroom caps (gills removed)
Sliced scallions, for garnish

FOR THE SAUCE
1/2 cup hoisin sauce (see headnote)
2 tablespoons plain rice vinegar
2 tablespoons Sriracha
1 tablespoon toasted sesame oil
1 tablespoon peeled, finely grated fresh ginger root (from a 2-inch piece)
1 tablespoon finely grated orange zest (from 1 large orange)
2 tablespoons light brown sugar
1/4 teaspoon Chinese five-spice powder

DIRECTIONS:

1) For the mushrooms: Preheat the oven to 425 degrees. Place a flat wire roasting rack inside a rimmed baking sheet.  Arrange the portobello caps, gill sides down, on the rack. Roast for 12 minutes or until they have released moisture.

2) Meanwhile, make the sauce: Whisk together the hoisin sauce, vinegar, Sriracha, toasted sesame oil, ginger, orange zest, brown sugar and five-spice powder in a medium bowl until well combined. The yield is a generous 3/4 cup.

3) Transfer the roasted portobellos to a few layers of paper towels and let them drain for a few minutes; meanwhile, position an oven rack 8 inches from the broiler element and preheat the broiler. Wipe off the baking sheet, then lightly grease it with cooking oil spray. Arrange the roasted portobellos on it, gill sides up. Spoon 1/4 cup of the sauce over them.

4) Broil for 3 to 5 minutes, until the sauce has darkened, watching closely so the portobellos don’t burn. Then use tongs to turn them over. Spoon another 1/4 cup of the sauce over them, then broil for 3 to 5 minutes on the second side, until dark brown and lightly charred on the edges.

5) Slice the portobellos on the diagonal (as thin or thick as you like). Scrape any residual broiled sauce from the baking sheet into the remaining 1/4 cup of sauce, stirring to incorporate. Drizzle the portobellos with that sauce mixture and top with the scallions. Serve warm.

Moroccan Chickpeas with Apples

From Julia Korenman, adapted from the Washington Post by her and further by me.

This was a quick delicious dish - not too many ingredients!  Since no one was ready for dinner when it was done cooking, I kept it warming on the stove for another 30 minutes or so.  In that time, the chick peas became softer, to a perfect texture.  I'll be aiming for that same time frame in the future.  The red pepper took up the flavorings so well, that next time I'll increase it from 1 red pepper to two.

Ingredients:
1-2 Tbsp olive oil
1 medium sweet onion, diced (used 1/2 of a large Vidalia)
1-2 medium red bell pepper, diced
1 medium Granny Smith apple, diced (I didn't peel it)
1/4 - 1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp cumin
1/4 tsp ground allspice
1/4 tsp ground cloves (ran out; so used Ras El-harout, a blend of all the spices included here)
pinch of cayenne pepper
8-12 oz tomato sauce (worked well with Rao's tomato basil sauce)
1 Tbsp water
2 16-oz cans chick peas, rinsed and drained
1 Tbsp light brown sugar

Directions:
1) Heat just enough oil to coat the bottom of a large saute pan or skillet over medium heat.  Add the onion and bell pepper and cook for 3 minutes.
2) Add the apple and 1/4 tsp salt.  Cook for about 4 minutes, stirring occasionally, until the vegetables soften.
3) Add the cinnamon, cumin, allspice, clovers, cayenne, tomato sauce and water.  Mix well and cook for one minute.
4) Add the chickpeas and brown sugar; mix well.  When the liquid comes to a boil, cover the pan, reduce the heat and simmer for 15 minutes.  Taste and add additional 1/4 tsp salt if needed.  If there's such liquid, increase the heat to high and cook for 2-3 minutes until the liquid has reduced.  Serve hot or at room temperature.  This is where an extra 30 minutes at a VERY low temperature (even on 'OFF' on an electric stove) can improve the texture in my opinion.

Serve hot or at room temperature;

plain or with quinoa, couscous or brown rice.

Lentil stew in the slow cooker

This season, I plan to increase my use of the slow cooker in order to simplify food prep and minimize take-out.  I'd like to help you do the same.   Almost always, when I use a recipe meant for the slow cooker, I ignore any directions to saute any ingredients before adding them.  The way I see it, this is not going to be a gourmet meal.  This is meant to save time.  I also don't pay too much attention to adding ingredients at different times.  If some items are softer than they are meant to be, oh well!  As a rule, though, I avoid putting boneless chicken in these dishes, as it does get too dried out.  Bone-in chicken does also, but not to the same degree.  In this dish, the lentils contain enough protein to count as a main dish.

This stew will keep well in the refrigerator for up to one week.  In fact today, at one week, it tastes better than before.  It can be frozen in an airtight container for up to 3 months.  Defrost and serve for an instant healthy lunch or dinner

Makes 12 servings
Ingredients:
3 cups dried lentils (1 pound), rinsed and sorted
3 1/2 cups water
2 1/2 cups low sodium vegetable broth
14 oz diced tomatoes
1 large onion, chopped
1 green bell pepper, chopped
4 stalks celery, chopped
2 medium carrots, halved lengthwise and sliced
4 cloves garlic, chopped
2 tsp dried marjoram
1/2 tsp freshly ground black pepper
1 tsp salt

1 Tbsp olive oil
1 Tbsp balsamic vinegar

4-5 cups hot cooked couscous

Directions:
1) Put all the ingredients in a slow cooker.  Be sure there is plenty of room for the ingredients to expand without overflowing.  Stir to blend.  Cove and cook on low for 8-9 hours or until vegetables are tender.

2) Stir in oil and vinegar.  Serve over couscous.

Zucchini spaghetti with eggplant, tomato and basil

http://www.epicurious.com/recipes/food/views/zucchini-noodles-with-eggplant-and-tomatoes

This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into "noodles" along with quick pan-seared cherry tomatoes and eggplant.

The lemon dressing for this really brightens up the 'vegetti'.  Alternatively, a red sauce of your preference would probably do well, and save you time.  When we see Rao's sauces on sale, we buy them for a quick meal.  They are made with natural ingredients and are lower in salt and sugar than most of the alternatives.  

INGREDIENTS:

2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks
2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks
2 1/2 teaspoons kosher salt, divided

Dressing:
1 tablespoon plus 2 teaspoons fresh lemon juice
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
3/4 cup (packed) basil leaves, chopped, divided

For the skillet:
5 tablespoons olive oil, divided, plus more for drizzling
2 garlic cloves, thinly sliced
1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4" slices on the bias
2 cups cherry tomatoes, divided

1/4 cup pitted cured black olives, halved, divided (optional)
1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced

Directions:

1) Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp. salt and toss to combine. Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.

2) Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.

3)Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook garlic until it begins to sizzle and turn golden brown, 5–7 minutes. Using a slotted spoon, transfer to bowl with dressing.

4) Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6–8 minutes. Season with remaining 1/4 tsp. salt and transfer to bowl with dressing.

5) Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine.  I prefer to throw the zucchini and squash into the pan that is still warm, without the heat on, just to dry it a bit more.

6) Add 3 Tbsp. olives and 2 Tbsp. basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on 1 end of platter and drizzle with oil. Top dish with remaining 2 Tbsp. basil and 1 Tbsp. olives.

Stir-Fried Tofu with Mushrooms, Red Pepper and Bok Choy

https://www.washingtonpost.com/pb/recipes/stir-fried-tofu-mushrooms-red-pepper-and-bok-choy/15284/

Goran Kosanovic for The Washington Post

WEEKNIGHT VEGETARIAN MAY 16, 2016

2023 update - wanted to prepare tofu while I was roasting green beans with cauliflower and shallots.  So I used this marinade, cut the tofu horizontally, then each 1/2 into 3 rectangles, drizzled ~1/2 the marinade over it and baked for ~15 minutes at 400 and it was great.  No cornstarch needed.

 

Maybe because we were preparing two dishes at the same time, this one seemed to take a lot of effort.  The marinade tasted very good when drizzled over the tofu.  It may need to be doubled to add enough taste to the whole veggie dish.  Might be worth looking for Twin Oaks brand, or other that is not packed in water.  Also need to figure out how to cook the tofu without it sticking to the pan despite lots of oil.  Probably need to leave out or limit the corn starch.

This bright-tasting dish comes together in a flash. Marinating, coating and frying the tofu separately adds flavor and texture.

If you buy tofu that is not packed in water, such as Twin Oaks brand, you can skip the pressing step.

Make Ahead: If using tofu packed in water, you'll need to press it for about 20 minutes. The tofu then marinates for about 30 minutes or up to overnight.

SERVINGS:

Tested size: 4 servings

INGREDIENTS

12 ounces firm tofu
2 tablespoons low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
2 teaspoons toasted sesame oil
1 teaspoon hot chili sauce, such as Sriracha, gochujang or Chinese chili paste with garlic
2 tablespoons cornstarch
3 tablespoons canola, peanut or avocado oil
1 large red bell pepper, seeded and cut into 1/2-inch pieces (about 1 cup)
8 ounces oyster mushrooms, including stems, cut into 1/2-inch pieces
1 clove garlic, grated
1/2 teaspoon peeled, grated fresh ginger root
2 heads baby bok choy, trimmed and cut crosswise into 1/2-inch pieces
2 tablespoons thinly sliced scallions, cut on the diagonal

DIRECTIONS

Stand the block of tofu on one end and cut it into two equal slabs. Wrap the tofu in paper towels, set it on a plate and place another plate on top. Place a large can of tomatoes or other heavy object on the top plate (to press the tofu). Let it stand for about 20 minutes. Unwrap the pressed tofu and cut it into 3/4-inch squares.

Whisk together the soy sauce, rice vinegar, honey, toasted sesame oil and chili sauce in a large bowl. Add the tofu and gently turn to coat. Marinate at room temperature for about 30 minutes or up to overnight. (If longer than 2 hours, transfer the marinade and tofu to an airtight container and refrigerate.)

Place a strainer over a bowl and drain the tofu, reserving the marinade. Transfer the tofu to a clean bowl. Sift the cornstarch over the tofu, tossing to coat.

Line a plate with paper towels. Heat a large, heavy skillet or wok over high heat until it's hot enough to sizzle a drop of water. Add the canola, peanut or avocado oil and heat until shimmering. Working in batches to avoid overcrowding, add the tofu and cook, turning until evenly browned on all sides, for 2 to 3 minutes. Transfer to the paper-towel-lined plate as the tofu browns.

Once all the tofu has been fried, add the bell pepper to the skillet or wok; stir-fry just until the bell pepper starts to lose its crunch, about 1 minute. Add the mushrooms, garlic and ginger; stir-fry, adjusting the heat to maintain a steady sizzle, until the mushrooms start to collapse, about 1 minute. Add the bok choy; stir-fry just until crisp-tender, about 2 minutes.

Return the browned tofu to the skillet or wok, along with the reserved marinade. Stir once to incorporate, then remove from the heat.

Spoon into a serving bowl and top with the scallions.

Total Fat: 20g 31%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 230mg 10%

Total Carbohydrates: 16g 5%

Dietary Fiber: 4g 16%

Sugar: 7g

Protein: 14g

Italian Vegetable Soup - Ribollita

Adapted from The Washington Post 1/27/16  Ellie Krieger  https://www.washingtonpost.com/pb/recipes/ribollita/15114/

I'm guessing your inbox is filled with recipes for comfort foods as a cold spell envelops the East Coast this weekend, just in time for Valentines' Day, but here's a healthy one to keep you warm and content.

From Ellie Krieger at the Washington Post: "Ribollita, which means "re-boiled" in Italian, is a homey Tuscan stew of vegetables, beans and bread born from the need to use up leftovers by cooking them together to make a new and different meal. That makes it amenable to all kinds of variations depending on what ingredients you have at home. Feel free to swap the type of bean, or substitute chopped broccoli, green beans or red pepper, for example. If you've got home-cooked beans to use instead of canned, the stew will be all the better for it...

Make Ahead: The ribollita can be made in advance, up to the point where the bread is added, and refrigerated for up to 4 days or frozen for up to 3 months. Add the bread after the stew has been reheated."

Another option for including whole grains is by cooking up some bulgur separately, and adding it to the soup.  I'm not a great fan of whole wheat pasta, but I do like trying other whole grains. Bulgur is made from whole wheat kernels that have been parboiled, dried and cracked and has been a highly nutritious staple in the Mediterranean.  It has a nutty taste and is best known as the grain used in tabbouleh.

SERVINGS:

Tested size: 6 servings; makes about 12 cups

Ingredients:

Two 15-ounce cans no-salt-added cannellini or navy beans, drained and rinsed (may substitute 3 cups home-cooked cannellini beans)
4 cups no-salt-added vegetable broth
1/4 cup olive oil
1 medium onion, cut into medium dice (1 cup)
2 medium carrots, scrubbed well, cut into medium dice
1 rib celery, cut into medium dice (1/2 cup)
3 cloves garlic, minced
1 medium zucchini, cut into medium dice (1 cup)
One 28-ounce can whole peeled tomatoes, plus their juices, preferably no-salt-added (I used diced fire roasted tomatoes)
1 sprig rosemary
1 teaspoon kosher salt (more if the broth is low sodium)
1/4 - 1/2 teaspoon freshly ground black pepper
Pinch to 1/4 teaspoon crushed red pepper flakes
Leaves from 1 bunch (12 ounces) kale, any variety (I used a blend of baby kale and spinach)
1 cup cubed day-old or lightly toasted whole-grain Italian bread, crusts removed (and/or bulgur)
1/3 cup freshly grated Parmigiano-Reggiano cheese, for serving

Directions:

1) Combine the drained beans from 1 can with 1/2 cup of the broth in a food processor; puree until smooth.

2) Heat the oil in a large pot over medium heat. Once it shimmers, add the onion, carrot and celery; cook for about 8 minutes, stirring occasionally, until the vegetables are softened but not browned.

3) Stir in the garlic and zucchini; cook for 1 minute.

4) Add the tomatoes one at a time, crushing them in the pot to break them up as you add them, then pour in their can juices (or just use diced tomatoes).

5) Add the bean-broth puree, the remaining can of drained beans, the remaining 3 1/2 cups of broth, the rosemary sprig, salt, black pepper and crushed red pepper flakes (to taste), stirring to combine. Increase the heat to medium-high; once the mixture starts to boil, reduce the heat to low; cook for 30 minutes, stirring occasionally.

6) Cut the kale leaves into ribbons or bite-size pieces. Discard the rosemary in the pot, then stir in the kale and increase the heat to medium-high; once the mixture returns to a boil, reduce the heat to low and cook for 15 minutes, stirring as needed.

(At this point, the stew can be cooled, covered and refrigerated or frozen.)

7) Add the bread cubes; cook for about 15 minutes or until they have mostly dissolved/broken down.

Serve hot, garnished with the cheese.

From nutritionist and cookbook author Ellie Krieger.

Spiced Lentil and Quinoa Stew

from washingtonpost.com/recipes  Wellness section 12/19/2013
Excellent article titled Lentils and quinoa are stew's one-two punch by Elaine Gordon:

http://www.washingtonpost.com/lifestyle/wellness/healthful-comfort-food-spiced-lentil-and-quinoa-stew/2013/12/17/cb9cd286-60ee-11e3-94ad-004fefa61ee6_story.html

EatingbyElaine.com

Interesting recipe because you cook the quinoa and lentils dry - toasting them - then add the broth and come back 30 minutes later and you have a hearty wholesome stew.  One pot meals - I love em!

Tested size: 8-10 servings; 10 cups

INGREDIENTS:

2 tablespoons extra-virgin olive oil
1 (or 2) medium sweet potato, peeled and cut into small cubes (2 cups)
2 medium onion, cut into small dice (2 cups)
2 cups uncooked red and green lentils, rinsed (comments that red lentils turned gloppy)
1 cup baby-cut carrots, cut crosswise into thick rounds (1/3-inch)
1 cup uncooked quinoa, rinsed
1 large (2 ounces) shallot, minced
2 cloves garlic, minced or put through a garlic press
1/2 to 1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper, or more as needed
6 cups no-salt-added vegetable broth, or more as needed
1/2 teaspoon mild curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
Flesh of 2 avocados, cut into small dice, for garnish (optional) Used TJs Avocado's Number Guacamole

DIRECTIONS:

Heat the oil in a large, wide pot over medium heat. Once the oil shimmers, add the sweet potato, onions, lentils, carrots, quinoa, shallot and garlic, stirring to coat. Cook for about 10 minutes or until the onions are translucent. Season with 1/2 teaspoon of the salt and all the pepper.

Stir in the broth; increase the heat to medium-high. Once the liquid comes to a boil, cover and cook for 10 minutes, stirring once or twice.

Uncover and stir in the curry powder, cumin, turmeric, ginger and allspice until well incorporated. Reduce the heat to low; cover and cook for 35 minutes.

Taste, and add some or all the remaining salt, as needed.

Serve warm, topped with the avocado, if desired.


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RECIPE SOURCE

From Elaine Gordon, a master of public health professional and a master certified health education specialist. Her Web site is EatingbyElaine.com.

Smoky Roasted Vegetables

I made this today and really liked the marinade -- it was indeed smoky from the paprika.  I don't think the chili pepper (I only used one) added anything, nor did the zucchini -- not my favorite, in general.  It probably took about 40 minutes to get the veggies to the soft and minimally charred state that I like.  My favorite part, of course, were the sweet potatoes.  Could have done with just those, parsnips and onions and been perfectly happy!  The parsnips especially have to be very well cooked to bring out the flavor.  Oh - and it's excellent at room temperature also.

Cooking for One

Course: Main Course
Features: Make-Ahead Recipes
Summary:

Consider this a mere guideline, and feel free to substitute whatever vegetables you like most or look best in the market or grocery store. To get the vegetables to cook at more or less the same rate, cut the quick-cooking ones (such as zucchini) into bigger pieces and the longer-cooking ones (such as carrots) into smaller ones. But don’t sweat this: Part of the appeal of the recipe is that some of the vegetables end up softer than others, making for nice textural variation.

MAKE AHEAD: The roasted vegetables can be refrigerated for up to a week or frozen, preferably in freezer-safe plastic food storage bags, for several months.

Makes about 12 cups

Ingredients:

1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 large red onion, cut into 1/2-inch wedges
1 pound zucchini, cut in half lengthwise, then crosswise into 1-inch-thick slices
3 poblano chili peppers, stemmed, seeded, cut in half lengthwise, then cut into 1-inch-thick slices
1 pound carrots, trimmed, peeled and cut into 1/2-inch-thick slices
1 pound parsnips, trimmed, peeled (cored if they are big) and cut into 1/2-inch-thick slices
1/4 cup extra-virgin olive oil
6 medium cloves garlic, cut into thin slices
1 tablespoon ground ancho chili pepper (used Valle del Sol chili pepper)
1 teaspoon hot Spanish smoked paprika
Kosher or sea salt
Freshly ground black pepper
Directions:

Position oven racks in the upper and lower thirds of the oven; preheat to 425 degrees. Have 2 large rimmed baking sheets at hand.

Combine the sweet potatoes, onion, zucchini, poblanos, carrots and parsnips in a large mixing bowl; toss with the oil, garlic, ground ancho and smoked Spanish paprika. Season with salt and pepper to taste.

Divide the mixture between the baking sheets, spreading it in a single layer. Roast for about 30 minutes, stirring and tossing every 10 minutes or so.

Use in the related recipes, or allow to cool, then store as desired.

Recipe Source:

Loosely based on a recipe in "The Sunset Cookbook" (Oxmoor House, 2010).