Strawberry Dutch Baby

I love breakfast – for dinner. In the mornings, I simply can’t eat that much unless I have a day of hiking ahead of me. But my husband Andrew has been treating me to this Strawberry Dutch Baby for the last several weeks and it is soooooooooo yummy. Sometimes it is accompanied by breakfast meat and other times we just eat it on its own. And the great thing about it is that I don’t crave dessert afterwards. So have this Strawberry Dutch Baby for breakfast, brunch or dinner.

I thought that Andrew couldn’t improve on his Caramelized Apple Dutch Baby, but I was wrong. Well, actually I wasn’t. While that was perfection, so is this. And while it’s true that we can now eat strawberries all year long, take advantage of the summer fruit while you can. It will never have more flavor than it does now. And as the strawberries roast in the skillet while the Dutch Baby cooks, the flavor intensifies.

So what is a Dutch Baby? Well, for those of you who don’t know, it’s a cross between a very large popover and a Yorkshire pudding. It’s also called a German pancake. It can be plain or with fruit. And I suppose there is no reason why you couldn’t make a savory Dutch Baby, although I have not had it this way. The name has absolutely nothing to do with the Netherlands and likely is a mangling of the word Deutsch, meaning “German.” However you say it, just enjoy this marvelous creation.

My husband, as guest blogger, will now continue the post.

Hi! It’s me again, Andrew, and today I’m writing about a Strawberry Dutch Baby. It was inspired by a recipe from thekitchn.com (for details about how it was changed, see the Q&A below). Here’s the far superior and delectable result! [Okay, this is actually Lisa giving her critique. Andrew is much more modest.]

Recipe

Yield: 2 for dinner

Ingredients

  For the strawberry filling

    1/3 cup granulated sugar

    Zest of 1 medium lemon

Juice of 1/2 of medium lemon

    1 lb. strawberries, plus a few more for garnish

    3 tbsp unsalted butter

  For the batter

    1 cup all-purpose flour

    1 tsp baking powder

    1/8 tsp baking soda

    1 tbsp granulated sugar

    ½ tsp kosher salt

    ½ tsp ground cardamom

    4 large eggs

    1 cup buttermilk

    1 tsp vanilla extract

  For serving (optional, but recommended):

  Powdered sugar or confectioner’s sugar

Directions

Preheat oven to 400°F

Put a 9” cast iron skillet on the stove on medium heat

Strawberry filling

Place 1/3 cup granulated sugar in a medium bowl. Finely grate the zest of 1 medium lemon onto the sugar. Rub the zest into the sugar with your fingertips until fully combined and gritty. If no one is watching, then by all means, lick your fingers.

Hull and cut 1 lb. of strawberries in half and place them in a large bowl. Cut an additional 3 to 4 strawberries into quarters and set aside. Squeeze the juice of half of the zested lemon onto the strawberries and toss to combine.

Batter

1. Place 1 cup all-purpose flour, 1 tsp baking powder, 1/8 tsp baking soda, 1 tbsp granulated sugar, ½ tsp kosher salt, and ½ tsp ground cardamom in a bowl and whisk to combine.

2. In a different bowl, add 4 large eggs and whisk until frothy. Add 1 cup buttermilk and 1 tsp vanilla extract and whisk to combine. 

3. Gently add the dry ingredients, and then add the quartered strawberries, whisking the batter just enough to get everything moist. Do not over mix.

4. Cut 3 tbsp of unsalted butter into 3 pieces, then put them into the skillet. Once the butter is melted, add most of the lemon sugar mixture to the skillet and stir to combine, then arrange the 1 pound of cut strawberries on top and sprinkle with the remaining lemon sugar mixture. 

5. Working quickly, pour the batter all over the berries. Put the skillet in the oven, baking at 400°F until puffed and golden-brown, about 20 minutes.

6. Remove and let cool for 5 minutes. Garnish with a few sliced strawberries, if desired. Serve dusted with powdered sugar.

——————-

Q. and A.

Q. If I start heating up the skillet at the beginning, by the time I finish making the filling and batter I think it will be way too hot and the butter will heat up too fast!

A. You may be right. Here’s the deal: just after we finish the batter we want to pour it onto the strawberries in the skillet. We don’t want the mixed batter to hang around too long waiting for the strawberries, but we also don’t want to overheat the butter or overcook the strawberries (they’ll become too mushy).

So how about this: while you’re preparing the batter, just before you add the dry ingredients to the wet ingredients, go back to the skillet and melt the butter, heat up the lemon sugar mixture, and add the strawberries, then finish the batter.

It really all depends on how quickly you do the different steps, how quickly your skillet heats up, etc. Play around with the steps and do what works best for you. 

Q. Hypothetically, what if I poured the batter over the strawberries, and only then realized I’d forgotten to stir in the reserved strawberries. What should I do?

A. Funny you should ask. When that happened to me I just sprinkled the strawberries on top of the poured batter and put the skillet into the oven. It turned out fine.

Q. Can I serve this with whipped cream, instead of powdered sugar?

A. Of course! 

Q. What about vanilla ice cream?

A. See previous answer.

Q. What did you mean about this recipe being “inspired by” another recipe?

A. Well, the first time I followed the recipe exactly as it was on thekitchn.com the batter didn’t puff up, the strawberries were mush, and no one liked the result. So Lisa said, why don’t you make it more like our Apple Pancake recipe? So I reduced the amount of butter, added more flour, replaced the milk with buttermilk, removed one egg, and cooked the strawberries in the skillet less. It turned out better, but there was room for improvement. Third time around I added ¾ tsp baking powder and a few quartered strawberries to the batter, and I just barely cooked the strawberries before putting the skillet in the oven. The result was pretty good! Finally I upped the baking powder to a full teaspoon, threw in a bit of baking soda, and arranged to get the strawberries into the oven as quickly as possible. The batter ended up light, puffy, and delicious. That’s what’s printed here.

Q. Do you have to be some sort of cookbook author expert to make those sort of changes to a published recipe?

A. Nah. You just have to be willing to listen to good advice (from Lisa) and also willing to try making it more than once.

Creamy Roasted Mushroom Cauliflower Soup

This earth-toned Creamy Roasted Mushroom Cauliflower Soup tastes rich and decadent without the guilt! The flavor is earthy and full of umami. The texture is silky smooth and dissolves on your tongue.

I was coming to the end of my two weeks worth of produce and was trying to come up with something for dinner. I still had a cauliflower and 3 largish Portobello mushrooms to use up. Not yet sure what I was going to make, I decided to roast them and thought I would figure it out later.

The roasted veggies smelled soooooo good that I thought why not combine them into a creamy soup. The result was even better than I had imagined and it would be irresponsible not to share it with you. While I did use chicken stock and a little butter, this could easily be made vegan. Just swap them out for a quality vegetable stock and either buttery vegan sticks or a bit more EVOO.

This Creamy Roasted Mushroom Cauliflower Soup makes a wonderful first course or a dinner when accompanied by a salad and some good bread. This is good enough for a special dinner, but easy enough to make on a weeknight, especially if you roast the veggies the day before.

The speckled earth-tones of this Creamy Roasted Mushroom Cauliflower Soup is my idea of beauty. However, if it isn’t yours, just close your eyes, take a spoonful and be prepared to be moved. It’s THAT good.

For other delicious creamy vegan soups try:

Watercress, Spinach & Chickpea Soup

Roasted Cauliflower Soup

Recipe

Yield: 3 to 4 servings, as a dinner

Ingredients

1 head of cauliflower (about 2 pounds) cut into small florets

3 large Portobello mushroom caps, whole or cut into thick strips

1 medium red onion, chopped

3 cloves of garlic, chopped

4 cups of chicken or vegetable stock, preferably unsalted

2 Tablespoons unsalted butter or vegan buttery substitute

Kosher or sea salt and flavored pepper like Mrs. Dash

EVOO plus more for drizzling (use garlic, basil or lemon flavored if you have it)

Optional Garnish Ideas

Toasted walnuts

Chopped fresh flat-leaf parsley, chives or oregano

Croutons

Directions

Preheat the oven to 425 degrees F. and raise the rack to the second from the top. You want the vegetables to be 6 to 8 inches from the top of the oven.

Liberally drizzle a baking sheet with EVOO (Just regular good quality EVOO). Toss the cauliflower and mushrooms in the oil. Liberally sprinkle with salt and the flavored pepper. Make sure that the veggies are in a single layer on the pan. Roast for about 30 minutes and then turn the veggies over and continue roasting for 10 more minutes. These can be made a day ahead and refrigerated if you like.

In a 5 quart pot, warm 1 Tablespoon of EVOO over medium high heat. Add the onion and 1 teaspoon of salt or to taste. Cook, stirring occasionally for about 3 to 4 minutes or until the onion is softened. Add the garlic and cook for about 30 seconds more.

Once the veggies are roasted, add them to the onions in the pot along with the stock and butter. Bring to a boil, partially cover the pot and reduce the heat to a simmer. Cook for 20 minutes.

Allow the mixture to cool down to simply warm. While you can use an immersion blender (And I do love them!) you will get a smoother texture if you use a standing blender. Place the mixture in the blender and blend on low until smooth. Do not try to do this with very hot soup or you will have a mess on your hands!

Garnish and serve. Prepare to be delighted!

Spaghetti Squash with Asparagus and Ricotta

Today is “Blursday.” Somehow I thought that being retired, the stay-at-home orders would be a minor adjustment for us. But even though we didn’t have jobs to got to anymore, the days still used to have more definition. After almost 4 months at home, the main “event” that now divides the day for us is dinner. Who cooks and what do we eat? I’m trying for variety in our meals even if there is very little variety in anything else in our lives right now. So when I came across this recipe for Spaghetti Squash with Ricotta and Asparagus it sounded like the perfect summer, meatless meal. Paired with a crisp Provencal rosé, this proved to be a lovely, light yet satisfying dinner for two.

We were lazy and decided that we didn’t want to make anything else to accompany the squash, but if you are more ambitious (or have tiny appetites), this could be stretched to feed 4 as a dinner. My husband ate his portion with a couple of crispy sesame bread sticks, but I didn’t feel the need for anything but the wine.

Now spaghetti squash is used by a lot of people to mimic pasta when they are looking to lose weight. And frankly, when eaten that way, I am NOT a fan. Because while the strands that develop when the squash is cooked, may resemble spaghetti, they most definitely do not taste like spaghetti. If you are someone who has fooled yourself into thinking that it tastes like pasta, more power to you. However, when it is treated on its own merits, it is quite delicious, and easy to prepare. This Spaghetti Squash with Ricotta and Asparagus is a delicious example of the latter. And during those hot summer nights, this meal would be satisfying without being heavy. Creamy yet with a bite. Delicious! And it was simple enough that with a little help from me, my husband was able to prepare the dinner.

Recipe

Yield: Dinner for 2-4 (More as a side)

Ingredients

1 small spaghetti squash (about 2 pounds)

1 tablespoon olive oil, divided

4 cloves garlic, smashed

1 pound asparagus, trimmed

1 cup ricotta cheese

Freshly squeezed lemon juice (from about 1 large lemon)

Finely grated zest of 1 lemon

1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)

1/2 to 3/4 teaspoon kosher salt or to taste

1/4 teaspoon freshly ground black pepper

¼ cup pine nuts, lightly toasted in a dry skillet (Watch this carefully, flipping frequently. It just takes a few minutes.)

Directions

Arrange the rack in the upper middle of your oven and heat to 375 degrees F.

Cut the squash in half lengthwise (Be CAREFUL) and scrape out the seeds and the pulp that is attached. Discard the mess. (Yes, you can wash and toast the seeds if you want. I did not.)

Brush the cut sides with 1/2 Tablespoon of EVOO. Place the squash, cut-side down on a rimmed baking sheet with the garlic cloves underneath. Roast for about 35 minutes.

Meanwhile, trim the woody ends off of the asparagus and cut the stalks on a diagonal into 2-inch pieces.

Remove the baking sheet with the squash from the oven and add the asparagus around or to one side of the squash. Drizzle with the remaining EVOO and sprinkle with salt. Return the baking sheet to the hot oven and continue roasting until the garlic is fragrant, the asparagus is tender and the squash is easily pierced with a fork. This took about an additional 20 minutes for me.

Meanwhile, place the ricotta, lemon juice, zest, thyme, salt and pepper in a large bowl and stir to combine. When the squash and asparagus are done, remove the pan from the oven. Using tongs, place the squash halves in a bowl or on a cutting board. Try not to take any of the excess liquid. Using a fork, scrape the inside flesh of the squash to form strands. Squish the now soft garlic into the ricotta mixture. Add the asparagus pieces, trying not to include any extra moisture that may have formed on the pan. Add the squash strands and mix through. I found using tongs worked best for this. Place on a platter and sprinkle with the toasted pine nuts. Serve. Yummmmm!

Crostata di Ricotta

Crostata di Ricotta is a prized cheesecake from the Garfagna region of Tuscany. This post was supposed to have been ready ahead of the Festival of Shavuot, which commemorates the spring harvest and the giving of the Torah on Mount Sinai. It is customary to eat dairy meals during the holiday so I thought this wold be perfect. However, I’m afraid that I was only able to actually get it made in time for us to enjoy it for the holiday. So keep this in your pocket for next year.

But who am I kidding? This delicious cheesecake, permeated with raisins soaked in Marsala and redolent of the grated zest of an orange is perfect any time. The recipe comes from Carol Field’s book The Italian Baker. She got the recipe from Joyce Goldstein who was a chef at Cafe Chez Panisse. I know – two Jewish women and not an Italian name in sight!

But when you smell this tart with its buttery melt-in-your-mouth sweet crust and bite into the airy, custardy Marsala-scented filling, you will think you are in Tuscany. I was brought up on and love a really good New York cheesecake – so dense and rich that a fork could stand up in it. This Crostata di Ricotta isn’t that. So rid yourself of any preconceptions and enjoy this ricotta tart for what it is – amazing.

Making the Crostata di Ricotta isn’t difficult and it is one of those things where you can make the pastry the day before. I really urge you not to use bought pastry dough for this recipe. Yes, it’s a little more work but the result is so worth it. And if you have a food processor, it actually comes together in no time.

There are many different pastry doughs that would work here as long as they are a rich, sweet dough. I normally like to use a Pâte Sucrée with eggs, but since I was running low on eggs, I made a Pasta Frolla from The Italian Baker that didn’t require any. That is the recipe below. It was not a recipe like any I had made before, but it did come together easily. And while rolling it out proved to be a bit problematic, I was able to pat it into place with my hands and knuckles. The finished product is beautiful and delicious.

My husband and I LOVED this. The crust is fragrant and incredibly delicate – just melting in your mouth with every bite. It is so delicate that it seems to disappear before you even have time to swallow. Oh and let’s not forget the filling. Ahhhhhhhh, the filling. It’s like eating the most flavorful, custardy cloud you can imagine. I’m really not doing justice to how delicious this is. Many things I think are too fussy and not worth the effort. This is absolutely worth the effort.

Carol Field suggests eating the Crostata when still warm or at least the day it is baked. However, if you make it ahead and refrigerate it, she says that it can be warmed in a 350 degree F oven for 20 to 30 minutes. Truthfully, I’m not sure that I would like it warm, but it was amazing eaten a few hours after it had come out of the oven. And even eating it right from the fridge was still pretty great. But your first bites should be from the fresh tart.

Recipes

Yield: One 9.5-inch cheesecake; 8 to 10 servings

For the Pasta Frolla

Ingredients

1.5 cups (200 grams) all-purpose, unbleached flour

3/4 cup plus 1 Tablespoon (100 grams) potato starch

1/2 cup (100 grams) granulated sugar

Pinch of kosher or fine sea salt

1.75 sticks (200 grams) unsalted butter, at cool room temperature and just malleable

1 teaspoon pure vanilla extract

Grated zest of 1 lemon

Grated zest of 1/2 navel orange (the other half will be used for the filling)

Directions

Place the flour, potato starch, sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse once to mix.

Cut the butter into small chunks and scatter over the flour. Process with about 6 long pulses until the mixture resembles coarse meal. Add the vanilla and grated zest. Process until the dough just starts to come together but before it forms a ball. Knead the dough by hand very briefly until it comes together in a ball that is no longer sticky. I did not have to add any flour to my surface to do this, but if you must just add a small amount. Form a disc, wrap in plastic wrap and refrigerate for at least one hour or up to overnight.

When you are ready to roll out the dough, remove it from the fridge for about 10 minutes so you can work with it.

For the Crostata di Ricotta

You will need a deep-sided tart pan with a removable bottom that measures 9.5 inches across the top. Absent that, you could use a spring-form pan but it won’t be quite as pretty as if you have the fluted sides.

Ingredients

1/2 cup (80 grams) golden or other raisins

4 Tablespoons Marsala (I only had a very fine dry Marsala instead of a sweet Marsala. It worked out fine.)

1 pound (450 grams) whole milk ricotta

1/2 cup (100 grams) granulated sugar

1 Tablespoon unbleached, all-purpose flour

4 large eggs, separated, at room temperature

1/4 cup heavy or whipping cream (I only had half & half so used that)

1/4 cup sour cream (I actually only had creme fraiche which has a higher fat content than sour cream. I figured it made up for not having heavy cream.)

1 teaspoon pure vanilla extract

Zest of 1/2 navel orange

1/4 teaspoon fine sea salt or kosher salt

Directions

Soak the raisins in the Marsala for at least 15 minutes (I did overnight). Drain and reserve the Marsala.

Roll out your dough (Mine kept breaking but it actually was quite malleable and I was able to work it with my hands into the pan with the end result being beautiful!) Refrigerate the pan with the dough until you are ready to fill it. This keeps the dough from shrinking.

Heat the oven to 350 degrees F.

Place the ricotta, heavy cream and sour cream (or creme fraiche) in the processor and pulse until smooth. Add the flour and sugar and pulse until mixed. Now add the egg yolks, reserved Marsala and vanilla. Pulse until well combined. Add the raisins and pulse once to mix through. Pour the mixture into a large bowl.

In a clean bowl, whip the egg whites with the salt until stiff peaks form. Stir 1/3 of the whites into the ricotta mixture and then gently fold through the remaining whites. Don’t overdo this. You don’t want to deflate the whites.

Remove the tart pan with the pastry from the fridge. Place the pan on a baking sheet or aluminum foil to catch any butter drips. Fill the pastry with the ricotta mixture and even out the top. Place in the oven and bake for 50 to 60 minutes or until the pastry is golden and the filling just barely wobbles. Turn off the oven and open the door part way. Leave the cake in the oven for 30 minutes to cool down slowly. This prevents too much cracking and allows the cake to fully set. After 30 minutes remove the cake to a wire rack.

Once it is cool enough to easily handle, you can remove the tart from the baking ring. The easiest way is to place the tart pan over a large can. The outer tart ring falls off and the tart remains on the bottom. Be standing by to hold onto the Crostata. Then mangia!

Roasted Cauliflower Soup

Roasted Cauliflower Soup is the perfect Meatless Monday dish that is good any time. I didn’t even know that I wanted it until I needed to save a head that I had bought.

My Pandemic food delivery arrived two days ago and it is meant to last me for 2+ weeks. I’m still getting used to thinking about food shopping in those terms. It is particularly challenging when it comes to fresh produce. Cauliflower is so versatile that I knew I wanted to have some even if I hadn’t decided yet how I would make it. The cauliflower that came was a gorgeous, large head. (My food shopper must have been an out-of-work restaurant worker because he really made great choices, especially when it came to produce. I am so grateful to him and all of the workers who are taking risks to keep us safe during this pandemic. Please be generous with them when you can.)

Unfortunately I didn’t have room left in my fridge for it once I put everything else away, so I placed it on my windowsill and hoped for the best. This morning I noticed that it was starting to get those icky black spots and knew that I had to do something fast. Roasting it seemed the best quick option, but then what?

I have cooked cauliflower in many ways and some options can be found below, but I wanted to use this opportunity to try something different. It had to be fairly easy to make and could use ingredients that many of us have on hand or are easily accessible. My vegetarian cookbooks were my first resource, but nothing appealed to me so I turned to the source-of all- knowledge. This recipe by COOKIE + kate caught my eye and after making it, there is no looking back. Delicious, creamy and utterly satisfying! Roasted Cauliflower Soup is the perfect Meatless Monday dish that is good any time. Use it as a first course or as a light meal with some good crusty bread and a salad if you want (and have the ingredients!)

PS: My husband REALLY LOVED this soup.

For more great cauliflower recipes:

Cauliflower Fried “Rice” with Tofu

Valerie’s Roasted Cauliflower Steaks

Valerie’s Roasted Cauliflower Steaks

Lamb Meatballs with Cauliflower

Cauliflower and Peas (Ghobi Aur Matar)

Spiced Lamb with Cauliflower Tabbouleh

Rich Bean, Mushroom and Cauliflower Stew

Recipe

Yield: 4 servings (more if using as a first course)

INGREDIENTS

  • 1 large head cauliflower (about 2 pounds), cut into bite-size florets
  • 3 tablespoons extra-virgin olive oil, divided
  • kosher or sea salt and fresh cracked black pepper, to taste
  • 1 medium red onion, chopped (You can use a yellow onion if that is all you have)
  • 2 cloves garlic, pressed or minced
  • 4 cups (32 ounces) vegetable broth (Chicken broth works if keeping it vegetarian/vegan isn’t an issue)
  • 2 tablespoons unsalted butter (Can substitute non-dairy buttery sticks to keep it vegan)
  • 1 tablespoon fresh lemon juice, or more if needed (Optional)
  • Scant 1/4 teaspoon ground nutmeg
  • For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions or roasted pumpkin seeds and a drizzle of EVOO (And if you don’t have any of these, sprinkle with a little paprika)

INSTRUCTIONS

Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt and freshly cracked black pepper. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway. (I did not actually bother measuring the EVOO or the salt. I drizzled, sprinkled and tossed. Don’t get bogged down with measurements when cooking. This isn’t baking.)

Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.

Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 25 minutes, to give the flavors time to meld.

Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!) OR Use an immersion blender right in the pot! My choice is always for less work and less clean-up!

Add the butter and blend until smooth. Add the lemon juice, if using, and nutmeg and blend again. Add additional black pepper and salt, to taste (I added another 3/4 teaspoon, because my broth was unsalted.) Don’t go crazy, but you do need to properly salt the soup to bring out the flavors. You can also use a little more lemon juice, if it needs more zing. I ended up using the juice of a half lemon. I can’t believe I’m saying this, but I think it would have been delicious without any lemon so don’t stress if you don’t have it. Stir well.

Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of roasted pumpkin seeds, chopped parsley, green onion and/or chives. Drizzle with a bit of EVOO. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Nutritious Comforting Khichari

Comforting Khichari is nutritious, delicious and perfect for a Meatless Monday meal. It’s also a great pantry meal and easily adaptable. Like most of the world, my husband and I are sheltering inside until the Covid 19 pandemic is defeated.

We are eternally grateful to the brave and heroic healthcare workers, grocery shoppers, delivery people and others who are putting their lives on the line so that we can be cared for and fed. There cannot be enough shout-outs to those who are risking their own lives during these extraordinary times.

In order to help in some small way, we are trying to limit grocery deliveries. But we also know how important it is to so many families living on the edge to have any income coming in. So if you are receiving deliveries, please be generous with the people who are making them. Every little bit helps. For those lucky enough to have jobs that can be performed remotely and the incomes to go with it, be very generous.

So why Khichari? The most basic is comprised of a lentil, rice and some seasoning. Not only are these pantry staples for many, but it is loaded with nutrition for those who are following a vegetarian or vegan diet. While not a vegetarian, my husband and I often eat vegetarian or vegan meals. I came across this particular recipe recently and knew that I had everything on hand. Well almost. I didn’t happen to have the Thai chile or cauliflower. But I did have a butternut squash and a jalapeno pepper.

I made up a simple raita (yogurt and cucumber) to eat alongside with some pita that I had in my freezer. If you are vegan, a chutney of some sort or some other vegetable dip would be appropriate. And if you don’t have either of those, this dish is comforting and delicious on its own.

I simply peeled, cubed and roasted my butternut squash with EVOO, salt and pepper at 425 degrees F. for about 20 minutes. And I added a cup of frozen peas to the end of the cooking time as much for color as anything else. What I am trying to say, is don’t stress if you are missing an ingredient or if you want to substitute something. I had mung dal in my pantry and curry leaves in my freezer. If you don’t, then double up on the split red lentil and just leave out the curry leaves. Maybe add some lemon or lime zest if you have it or a bit of asafoetida.

This is not a traditional recipe so don’t be afraid to play with it a bit. Now is a great time to be a bit fearless with cooking. However you end up making Khichari, just keep the proportions of grains and lentils to liquid. And if you are not using a split lentil, the cooking time might increase a bit along with the liquid. You can always add liquid as you go if necessary. Assuming you can receive deliveries, most of the ingredients are available online and keep well stored in airtight containers. After that, go for it!

For other great dal and side ideas:

Chana Dal Kichadi

Punjabi Chana Dal

Indian Side Dishes with Something to Please Everyone

Recipe

Yield: About 4 servings

Ingredients

¼ cup red split lentils

¼ cup yellow split mung dal

¼ cup basmati rice

¼ cup white quinoa

2 tablespoons ghee or melted virgin coconut oil

½ teaspoon ground turmeric

6 fresh curry leaves or 2 dried cassia leaves (optional)

1 1-inch piece ginger, peeled, very finely chopped (about 1 tablespoon)

1 small green Thai chile, finely chopped

2 cups chopped cauliflower florets and/or peeled daikon

1 teaspoon ground fennel seeds

1 teaspoon (or more) Himalayan rock salt (or kosher salt)

Optional

Cilantro, basil, lime slices, black pepper, and olive oil (for serving)

Directions

Cover lentils and mung dal with water in a small bowl and let soak 30 minutes. Drain. Meanwhile, rinse rice and quinoa and drain well.

Heat ghee or oil in a large pot over medium-low. Add turmeric and toast just until slightly darkened, about 10 seconds. Add curry leaves, if using, ginger, and chile and cook until very fragrant, about 1 minute.

Add drained lentils, mung dal, rice, and quinoa and cook, stirring, until nearly dry, 1–2 minutes. Add cauliflower, fennel seeds, 1 tsp. salt, and 4 cups water. Increase heat to medium-high and bring to a boil. Reduce heat and skim off any foam that forms on the surface, then simmer covered until grains and vegetables are very tender, 30–40 minutes; the khichari should be thick, very soft, and just loose enough not to stick to bottom of the pot (add water as needed to loosen). Season with more salt, if needed. Note: I did not have the cauliflower so I roasted my butternut squash separately and added it on top for serving.

Divide among bowls. Top with cilantro, basil, black pepper, and limes. Drizzle with oil.

One-Pot Pasta Puttanesca

This One-Pot Pasta Puttanesca is a game changer! Everything cooks in one pot and is delicious and cooked exactly right. I already am a fan of sheet-pan cooking, but when I tried this pasta I became an evangelist. It’s absolutely brilliant. No more worrying about if your sauce and pasta are both ready at the same time.

Since we are all confined to our homes, I am spending even more time than usual looking at recipes. I saw this recipe on one of my favorite food blogs, the kitchn.com. Apparently it was developed by a Martha Stewart chef and it truly is magical. Even in these days of difficult-to-come-by groceries, I had all of the ingredients on hand. I did make a couple of changes to the original. The recipe called for 1 Tablespoon of salt which was too much especially when adding olives and capers. And for some reason, the original recipe said to only use 12 ounces of pasta when most boxed dry pasta come in 1 pound increments. Those were easy fixes to make.

This definitely is something that will make it into my regular rotation of dinners. It is just so easy, with minimal clean-up – ONE POT! And everything was cooked perfectly. I had baked bread earlier in the day so along with a glass of delicious red wine, my husband and I feasted. Really, you MUST try this.

For the recipe to work, you need a large shallowish pan like the Staub Heritage All-Day Pan or this Lodge enameled cast iron pan. I love my Staub pan and use it constantly. These pans are perfect for braising and go from the stove-top to the oven. If you are setting up your kitchen or looking to replace pots and pans, you can’t go wrong with either of these. (And I receive no remuneration for saying this.) You also need to use pasta made from wheat. The starch from the pasta will combine with the water to thicken and form a creamy sauce. This won’t happen with a vegetable-based pasta and the cooking time would be off.

Make this One-Pot Pasta Puttanesca for your next Meatless Monday.

How we’re managing isolation

My husband and I are in that vulnerable category of over 60 and with underlying health issues. So we are being very careful about social distancing. In addition to our normal home activities and chores, we have added some things. We are each taking advantage of free online lecture series, some of which are quite wonderful.

Not being able to use the gym in our building has meant getting creative with workouts. You can find us walking our long hallways (we live in a condo) and running stairs. Not much competition with our neighbors so far. And I have started a weights program and actually am developing arm definition! We do crossword puzzles together and I just started a wonderful 1,000-page biography of Winston Churchill by Andrew Roberts. That will clearly keep me busy for some time to come. Our beautiful, sweet cat is getting very, very spoiled having us constantly at her beck and call.

And I do needlepoint and my husband is a “maker.” None of this makes up for the loss of social interaction or the freedom of movement, but maybe I’ll come out of confinement a little smarter, healthier and having created something beautiful.

Recipe

Yield: 4 servings

Ingredients

1 pound of dry pasta like a linguine

About 12 ounces of grape or cherry tomatoes, cut in half

1/2 cup pitted and halved olives (I used a mixture of Kalamatos and green olives)

1/4 cup capers, drained

1/2 cup chopped fresh, flat-leaf parsley

2 Tablespoons EVOO

2 teaspoons kosher salt

1/4 teaspoon (or to taste) red pepper flakes

4.5 cups warm tap water

Optional

Grated Parmesan, Asiago or Pecorino Romano cheese

Directions

Put all of the ingredients into the pot and bring to a boil on high heat.

Boil rapidly for 10 minutes, swishing the pasta around to keep it from sticking and to distribute the ingredients. I find that using tongs is best for this.

Turn off the heat and mix thoroughly. Add some additional chopped parsley and the cheese, if using to serve.

Note:

My husband requested that I add a protein and I happened to have some shrimp in my freezer. I added about a dozen shrimp during the final three minutes. Personally, I would have been fine without it so this would make a perfect meatless Monday meal.

African Peanut Soup

Rich in flavor and robust with sweet potato chunks and kale, this creamy, spicy soup is sure to please. This African Peanut Soup is a riff on the West African Maafe or peanut stew. A perfect Meatless Monday meal that comes together in no time.

As we are all sheltering in place trying to avoid contracting and spreading the Novel Coronavirus, eating healthily and satisfyingly has become even more important. Grocery shopping has become increasingly difficult so it is good to find delicious recipes that make use of as many pantry staples as possible. And the vivid colors and flavors of this African Peanut Soup can cheer anyone out of their boredom.

I searched the web and found many variations for this ground nut soup, although many of the ingredients were the same, appearing in different quantities. There also were versions with chicken or beef, but I wanted something meatless, that was easy to put together and packed a punch. Ultimately, I made a few changes to the recipe, in part, because it turned out that I was missing an ingredient and wasn’t about to go to the store to get it. With a couple of tweaks, I was able to make an acceptable work-around. But you be the judge. Give this soup a try.

We can all get through this pandemic.

For more healthy pantry soup ideas:

Lentil Soup

Mediterranean Style Lentil Soup

Karhi, a Yogurt Sauce (Also eaten as a soup over rice)

Greek Red Lentil Soup

Carrot and Harissa Soup

Recipe

Servings: 4 to 6 with rice

Ingredients

1.5 tablespoons peanut oil oil (or high heat oil such as Canola or Grapeseed)

1 large onion, diced

3 large garlic cloves, minced

1 tablespoon freshly grated ginger

1 jalapeno, seeded and finely chopped

2 teaspoons ground cumin

1/2 teaspoon ground cardamom

4 cups vegetable broth, plus more as needed (I didn’t need more)

3/4 to 1 cup creamy or chunky natural unsweetened peanut butter

1 cup finely chopped or ground canned tomatoes

2 tablespoon maple syrup

1 large or 2 small sweet potatoes, diced (about 20 ounces total weight)

1 bunch curly kale leaves or collard greens, torn off of the stem into bite sized pieces

1 to 2 rounded teaspoons Sriracha or other hot sauce or to taste

Salt and pepper, to taste

For Serving

Cooked rice

Roasted peanuts, roughly chopped

Fresh cilantro or parsley

Directions

  1. Coat the bottom of a large pot with the oil and place over medium heat.
  2. When the oil is hot, add the onion. Saute the onion, stirring frequently, for about 5 minutes, until soft and translucent.
  3. Add the garlic, ginger, cumin, cardamom and jalapeno. Cook everything for about 1 minute more, until fragrant.
  4. Add the broth, peanut butter, chopped tomatoes and maple syrup to the pot. Stir well to fully blend everything. Add the sweet potato, raise the heat, and bring the liquid to a boil.
  5. Lower the heat and allow the soup to simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes. You can thin the soup with some extra broth or water if it becomes too thick. Mine didn’t.
  6. Stir in the kale. You may need to add a bit at a time and let each addition wilt to make room for the next.
  7. Let the mixture continue simmering for 5 to 10 minutes, until the kale is tender and the soup is thick.
  8. Remove the pot from heat and season the soup with salt, pepper and Sriracha to taste. Adjust any other seasonings to your liking.
  9. Ladle the soup into bowls and top with a scoop of rice, chopped peanuts and cilantro. Serve.

Indian Spiced Lentil Burgers

Like many people, my husband and I try to eat healthily. Since we cook and eat almost all of our meals at home, this is fairly easy to do. We also try to keep a balance of vegetarian vs. meat-based meals. These Indian-spiced lentil burgers will make Meatless Mondays anything but boring.

As it happens, Andrew and I have both been home sick for the past 10+ days. No Novel Corona Virus, but very bad colds and coughs. It’s pretty easy to get down and out right now, so I am paying special attention to creating interesting and healthy meals. And as anyone who has had a terrible cold knows, the taste buds are one of the first casualties.

So when I came across this recipe for Indian Spiced Lentil Burgers with a Cilantro Chutney, I immediately perked up. I figured, rightly so as it turned out, that there would be enough flavor here to break through even my currently stuffed nose. I had all of the ingredients needed for the burgers, but unfortunately was short on ingredients for the chutney. The ingredients for the chutney can be found below, but I actually used a delicious onion chutney that I happened to have on hand instead. You can also purchase Indian Cilantro or Mint Chutney which should be equally delicious and one less thing to have to put together yourself. When you are coming home from work or are not feeling your best, simplicity is key.

I happen to love Indian food and the particular mix of seasonings given here. However, the recipe is pretty flexible. It is really the method and proportions that count. So if you prefer a more Mediterranean set of flavorings, just swap out the cumin, turmeric and coriander for the seasonings of choice. And instead of a delicious chutney, use a tomato-based or pesto spread on your bun. If you are going the Asian route, spread on some Teriyaki sauce or Peanut Sauce.

By using a food processor to do the main chopping, and the speed with which red lentils cook, this dish comes together pretty quickly. You do need to refrigerate the patties before cooking them, however. Because of that, you can either throw these together in the morning before you leave for work or make the patties the night before.

These burgers are not going to fool you into thinking you are eating meat. So junk that notion and enjoy them for the deliciousness that they are.

Recipe

Yield: 4 burgers

INGREDIENTS

For the Chutney:

  • 1/2 small bunch cilantro, stems and leaves coarsely chopped to make 2 packed cups 
  • 1 small jalapeno pepper, seeded and coarsely chopped
  • 3 tablespoons lime juice, from about 1 lime
  • 1 tablespoon oil 
  • 1/4 teaspoon table salt

For the burgers:

  • 1 cup dry red lentils 
  • 2 teaspoons table salt, divided
  • 1/2 red onion, thickly sliced
  • 1 clove garlic, sliced
  • 2-inch piece ginger root, unpeeled, cut into thin slices
  • 1 medium carrot, thinly sliced
  • 2 tablespoons olive oil, plus more for broiling the burgers
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 large eggs
  • 6 tablespoons fine, dry breadcrumbs

Garnishes: Optional

  • 4 hamburger buns or similar rolls
  • 4 tablespoons Greek yogurt
  • Chutney (Onion, Mango, Mint, Coriander)
  • 1 cucumber, thinly sliced
  • 4 lettuce leaves, a handful of sprouts, or greens of your choice
  • Quickly pickled onion

Make the chutney, if using: In a food processor, puree the cilantro, jalapeno, lime juice, 1 tablespoon oil, and 1/4 teaspoon salt until smooth “ish”, scraping down the sides of the bowl two or three times. The mixture will still have some texture but should be predominately smooth. 

Transfer to a small bowl. Don’t wipe out the food processor. You’ll use it again in a second.

Pick over the lentils: Spread the lentils on a baking sheet and pick out small stones or pieces of dirt if there are any. Place them in a sieve and run them under cold water to rinse them. Drain. 

Cook the lentils: In a large saucepan, bring 4 cups water and 1 teaspoon salt and the lentils to a boil. Adjust the heat to a low boil and cook for 5 to 6 minutes, or until tender, but not mushy. 

At this point they should still hold their shape somewhat, though you will notice that the outer husks may have separated. Drain well in a fine-mesh colander or sieve. 

Chop the vegetables: While the lentils are cooking and draining, pulse the onion, garlic, ginger, and carrot in the food processor until finely chopped. (If you are using a different flavor profile, you can omit the ginger.)

Cook the vegetables and spices: In a large skillet over medium heat, heat 2 tablespoons of the oil. Add the chopped vegetables and cook for 4 to 5 minutes, or until softened. Add the turmeric, coriander, cumin, and 3/4 teaspoon salt and cook for 30 seconds to bloom the spices. Turn off the burner and remove the pan from the heat.

Mash the lentils: Stir the well-drained lentils into the still-warm vegetables in the skillet. With a fork or potato masher, mash about half the mixture, leaving the other half intact.

Clear a space on one side of the skillet and add the eggs. Beat them well with a fork, and stir them into the lentils. Add the breadcrumbs and stir again. Let the mixture cool enough for you to handle and form into patties.

Form the patties: Form the lentil mixture into 4 patties that are about 4-inches across. Brush lightly with oil. Refrigerate the patties, uncovered, for 30 minutes or overnight.

Cook the burgers: Set a rack 4 to 6-inches from the broiler element and preheat the broiler. Using a well-seasoned cast-iron pan or a baking sheet lined with foil, heat the pan in the hot oven. Brush the tops of the patties with oil and place onto the hot pan. There should be a nice sizzle. Broil for 6 to 7 minutes, or until golden brown. Turn carefully, brush with more oil, and brown on the other side (another 5 to 6 minutes.)

Serve the burgers: You can lightly toast the buns if you like. Then spread some of the yogurt and chutney/sauce on the two halves. Place the burgers on top. Top with sliced cucumbers and lettuce or greens of your choice. And while these certainly didn’t need it, I could see adding a slice of cheese on top if I were going with a Mediterranean profile.

For other Meatless Monday ideas:

Cauliflower Fried “Rice” with Tofu

Butternut Squash and Arugula Pizza

Roasted Tomato Soup

Sheet Pan Honey(Agave)-Sesame Tofu and Green Beans

Heirloom Tomato and Ricotta Tart

Tofu Coconut Curry