Chickpea Frittata

March 23, 2023March 25, 2023 ~ lisaandfrancescook ~ Leave a comment

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While people generally associate “frittata” with an egg-based dish, the word actually means “fried” in Italian. This chickpea version simulates the eggy taste without actually using any eggs. Chickpea Frittata is an easy, riffable dish. Every time I have made it, the veggie ingredients, spices and herbs have changed. You can give it any flavor profile you like simply by switching out the herbs and spices.

And while the version I am presenting below is vegan, I have also made it adding cheese. Served with a salad and a good bread of your choice, this Chickpea Frittata is a healthy, satisfying and delicious option that can be eaten any time of the day.

The recipe originated with the vlog/blog Pick Up Limes, which I started following during the pandemic. I have tried several of the recipes on this site and every one has worked out well so far. Being me, I use them as a jumping off point and then make tweaks of my own. However, even made as is, these vegan recipes are a great place for people to start on healthier eating habits without making sacrifices to taste.

The only even remotely tricky part to this recipe is when you flip over the frittata. And while this most recent time of making the frittata, I lightly sautéed the vegetables first, it has also been delicious when skipping this step. The whole dish can come together in about 30 minutes, making it a great weeknight option. Can it be eaten without an accompanying salad? Of course! A cup of soup would also nicely round out the meal. And if you don’t have a big appetite, just eat the frittata on its own.

Only one ingredient was not a standard in my pantry – kala namak. This Himalayan Black Salt has a sulphur smell which mimics the taste of eggs when cooked. The smell is much stronger before cooking so don’t be put off by it. The first time I made this Chickpea Frittata, I had a hard time convincing my husband that there were no eggs in the dish!

Personally we love eggs and cheese and I have no intention of giving them up anytime soon. But our godson/great nephew was deathly allergic to eggs and so I began to explore great desserts and meals that didn’t include them. A number of these options appear on my blog.

This protein-packed, cholesterol-free frittata is a great option that anyone can make. Left-overs can be stored in the fridge and eaten either at room temperature or warmed in the microwave. Garnishes are entirely up to you. We ate it with caramelized onions this time but it also pairs well with avocado and plain yogurt (dairy or plant-based). Let your imagination go.

Do you eat ketchup or hot sauce with your eggs? Go for it here as well. Use any or several of the optional ingredients listed below or come up with your own options.

Recipe

Yield: 2 to 3 servings

Ingredients

1 cup (116 g) chickpea flour

3/4 teaspoon kala namak (this is easily available at a number of places online)

1/4 teaspoon baking powder

3/4 cup (180 ml) water

1 medium tomato (I like Roma tomatoes which don’t have as much liquid as others do. However, you can also use about 1/2 to 3/4 of a cup of grape or cherry tomatoes)

1 small or half of a large zucchini grated (If the zucchini has a lot of liquid, squeeze some of it out with your hand or the back of a spoon over a strainer.)

1/2 cup frozen peas

1/4 cup roasted peppers, rinsed, patted dry and chopped (Optional) or sun-dried tomato, packed in oil

1/4 green beans, chopped (Optional)

1/2 cup mushrooms, sliced (Optional)

1/4 cup grated cheese (vegan or dairy) (Optional)

1/2 teaspoon each/any: dried oregano, basil, thyme (Optional)

1/4 teaspoon each/any: ground turmeric, dried mushroom powder, crushed chili flakes (Optional)

Garnish (Optional)

sliced avocado

Plain yogurt, any kind

Caramelized onions

Fresh chopped herbs

Directions

Using a non-stick 9-inch pan lightly sauté the veggies in a teaspoon or two of EVOO. (If you choose not to sauté the veggies first then just add them to the batter after the following step.)

Add the chickpea flour, kala namak, baking powder to a large bowl. Mix well with 3/4 cup water until you have a smooth batter. Then add in any fresh or dried spices/herbs and mix through. Add in the veggies and mix through. (Do this whether they have been sautéed or not.)

Spray well the 9-inch non-stick pan with cooking spray. For extra flavor you can also add in 1 Tablespoon of a good, flavored olive oil, but it’s not essential. Heat on medium high heat. Pour in the batter and spread it evenly in the pan with a spatula or the back of a spoon. Cover the pan (I have used a silicone cover or the flat cover from another pot). Cook for about 8 minutes. Using a spatula, check if the underside is browned and comes away easily from the pan.

You now need to flip the frittata over. I used the flat bottom of the cover but you use a plate or cutting board or cookie sheet. If you are really talented, you can throw the frittata in the air and flip it back into the pan. I AM NOT THAT TALENTED! Once the browned side is on top, recover the pan and continue cooking for another 8 minutes. Cut it in the pan or turn it out onto a cutting board. Enjoy!

Eggplant Shawarma

January 22, 2023January 22, 2023 ~ lisaandfrancescook ~ 1 Comment

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I have never met an eggplant dish that I didn’t like and Eggplant Shawarma is no exception. Meaty and packed with so many flavors and textures. There is definitely A LOT going on with this Eggplant Shawarma. No photo can do it justice. By its very nature, the final dish is layered in an opaque pita and its wonderfully drippy and messy. This is not haute cuisine. It’s street food. And like a great falafel sandwich, if it isn’t dripping down your arm while you eat – then you just aren’t doing it right!

Each element is simple to make. And while I prepared everything the same day I ate it, you can prep the individual components a day ahead. My version is a cross between a shawarma sandwich and a sabich, that wonderful Iraqi Jewish street food. The original recipe, tweaked by me, comes from My Jewish Learning.

Origins of Sabich and Huevos Haminados

Observant Sephardic Jews will put together a dish that cooks slowly overnight to be eaten hot for the Saturday Sabbath meal. Since lighting a fire would violate Shabbat, the dafina/t’bit/ skhina must be started before sundown on Friday and be able to cook on a low heat until the noon meal the following day. It goes by different names depending on the country, but one common element is the addition of hard boiled eggs which cook slowly in the sauce from the meat/chicken and/or beans. Think of a Jewish cassoulet that is unique to every family and whose tradition goes back centuries. The slow cooked eggs become a creamy brown and are infused with the cooking flavors. Huevos Haminados can be made by themselves, however, in as little as 4 to 5 hours.

Now some people collect stamps. I collect onion skins. I have bags of the stuff. Red onion skins, shallots, yellow onions, both sweet and not. Sometimes I have even trolled the onion bins at the grocery store, collecting the discarded papery skins. When I want Huevos Haminados, I just whip out my onion skins, some tea bags or coffee grounds and voila! Slow cooked eggs to use in Sabich or on their own. They are especially delicious with caramelized onions on top!

But I digress. To round out this meal, I added the salads from my Shabbat meal and used a quality store-bought pita. As mentioned in previous posts, each week I make at least 4 different salads and dips, which we then enjoy for the week. They are like having gold in your fridge. Add them to almost any protein or grain and you suddenly have a colorful and tasty feast.

For other shawarma options, including mixing your own spice mix (extra spice mix will keep in a tightly sealed jar for several months)

Easy Peasy Vegan Shawarma

Chicken Shawarma with Tahini Sauce

Recipe

Yield: 4 servings

Ingredients

For the eggplant steaks:

5 Tbsp olive oil or more, as needed

1 large eggplant, sliced lengthways into 5-6 1 inch-thick slices

2 Tbsp tomato paste

2 cloves garlic, finely chopped

1 tsp honey or agave

3/4 tsp shawarma spice

¼ tsp chili flakes

kosher salt

1/2 cup water

For the parsley salad

1 medium bunch of fresh flat-leaf parsley, washed and dried, very finely chopped

5 or 6 fresh mint leaves, chopped with the parsley

zest of 1 lemon

1 clove garlic, crushed

juice of 1 lemon

1 Tbsp olive oil

a pinch of kosher salt

For the pickled cabbage

¼ large white or red cabbage, stem removed and very finely sliced

juice of 2 lemons or limes

½ tsp dried chili flakes or to taste

3/4 tsp kosher salt

1 Tablespoon olive oil

2 Tablespoons freshly chopped dill

To serve:

2 pieces of fluffy pita bread

4 Tablespoons plain yogurt, Greek yogurt or dairy-free yogurt OR Amba sauce OR tahini sauce

Hard-boiled eggs, peeled and sliced, if using

Directions

Brush the eggplants generously with olive oil. Heat a large frying pan and add 2 Tablespoons olive oil. Add the eggplant slices to the pan. Make sure each piece is touching the surface of the pan; you may need to work in batches. Once the bottom sides have softened and become golden, turn them over. Add a little more oil if necessary. Press down on the slices with a spatula or wooden spoon to help them cook through. Transfer the eggplant onto a paper towel to remove the excess oil.

To make the parsley salad, combine the chopped parsley with the garlic, lemon zest, lemon juice, olive oil, and a pinch of salt.

Combine the sliced cabbage with the lemon juice, sea salt, chili flakes, and olive oil and mix well. Set aside so it softens and pickles.

Heat 1 Tablespoon olive oil in the same pan that you used for the eggplants and add the garlic. Once it becomes slightly golden and aromatic, add the tomato paste and mix to soften it. Add a pinch of sea salt, the honey, shawarma spice, and chili powder. Add ½ cup water and mix until you have a silky consistency.

Add the cooked eggplant slices back into the sauce, coating them on all sides. Leave each piece to slightly caramelize, turning them over once the bottoms are slightly sticky and browning, about 2 minutes on each side.

To serve, warm the pitas in the microwave for 30 seconds or in the oven for three minutes. Cut the tops off the pitas (don’t discard them!) and stuff each one with some cabbage, eggplant steaks, a sliced hard-boiled egg, if using, a few spoons of yogurt or tahini sauce and finally the parsley salad. Enjoy the extra pickled cabbage, yogurt, and parsley salad with the leftover pita tops. And if you don’t like that ordering of ingredients – switch it up. There are no rules. Just deliciousness.

Cabbage, White Bean, Leek Soup

January 12, 2023January 12, 2023 ~ lisaandfrancescook ~ 1 Comment

The Walrus and the Carpenter

By Lewis Carroll

The time has come,’ the Walrus said,

To talk of many things:

Of shoes — and ships — and sealing-wax —

Of cabbages — and kings —

And why the sea is boiling hot —

And whether pigs have wings.’

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Nothing beats a warm and warming bowl of soup to chase away those chilly damp days of fall and winter. Cabbage White Bean Leek Soup is as delicious and comforting as they come.

Ahhhhh, the humble, ubiquitous cabbage. This cruciferous vegetable is present in almost every cuisine, in one variety or another. Cabbage can be fermented, baked into pastry, stuffed with meat or vegetables simmered in a sauce and eaten raw in slaw. Readily available and inexpensive, cruciferous vegetables are nutrient rich powerhouses. However, none of that would matter if they didn’t also taste wonderful when properly prepared.

Unfortunately, too many people have memories of smelly, over-cooked cabbage permeating school cafeterias and hesitate using it. But if you are one of those people, please give cabbage another chance. The shredded cabbage and leeks soften and just melt into the broth, resulting in a flavorful bowl of comfort and yumminess. The leeks and cabbage take on a sweetness when cooked this way, so adding a grated hard cheese with some saltiness to it like a pecorino or asiago is the perfect accompaniment. I know that vegan cheese options have come a long way in recent years, so if making this as a vegan option, I would strongly encourage adding a vegan cheese when serving.

We eat soup all year long. Hot soup in the spring, fall and winter and cold in the summer. Sometimes as a starter to a larger meal and more often as a meal in itself. My Cabbage White Bean Leek Soup recipe should be viewed as a starting place. Made exactly as written, the end product will be wonderful. But, if you don’t have leeks, use onions or shallots. Not into cooking your own beans, use canned. More carrots? Sure, why not? No farro? No problem. Use potato, peeled and cubed or wheat berries or leave it out. Going vegan with the recipe? Use all oil or a vegan “butter” substitute, add two to three rounded tablespoons of nutritional yeast and leave out the parmesan rind.

In other words – don’t get bogged down in exactness. And don’t get too precious with the soup. While I eat with my eyes as well as my taste buds, this soup will still be delicious even without the large handful of fresh herbs that I have added at the end. Instead, just add a drizzle of a good, flavored olive oil when serving up this delicious soup.

So when you are ready, give Cabbage White Bean Leek Soup a go. You won’t be disappointed.

Recipe

Yield: 8 to 10 servings

Ingredients

2 pound green or white cabbage, trimmed and cut into shreds

2 Tablespoons unsalted butter

2 Tablespoons olive oil

2 large leeks, washed, trimmed and thinly sliced

2 large cloves of garlic, peeled and minced

2 large carrots, trimmed and sliced into thinnish rounds

1 good hunk of parmesan rind with some cheese attached (optional but recommended) OR 2 rounded Tablespoons of Nutritional Yeast

2 bay leaves

6 whole cloves

3 cups cooked white beans of choice (cannellini are my personal favorite)

8 to 10 cups (2 to 2.5 quarts) of veggie or chicken stock, preferably unsalted (or bean cooking liquid plus stock)

kosher salt and fresh cracked black pepper to taste

3/4 cup uncooked farro, potatoes, wheat berries or barley

a large handful of fresh herbs (I used dill, parsley and thyme, but almost any will do) for serving

Directions

In a large stockpot, sauté leeks in the butter/oil on medium heat for 6 to 8 minutes or until softened.

Add in the sliced carrots, garlic and one teaspoon of salt. and sauté for 3 more minutes. Next in is the shredded cabbage. Sauté to soften, adding in about 1 cup of the liquid to help move things along.

Finally, add in the cooked beans, bay leaves, cloves and parmesan rinds, if using. Stir everything through and pour the stock and/or the bean liquid, if using, over all of the ingredients in the pot. Bring the mixture to a boil over medium high heat. Then cover the pot, reduce the heat to a simmer and cook for 30 to 40 minutes.

Uncover the pot, add in the farro and give a good stir to everything. Bring the mixture back to a boil, recover the pot and turn the heat down to a simmer. Cook for 15 to 20 minutes more or until the farro or potato is tender and cooked. Taste the liquid and adjust your seasonings adding in the black pepper at this time.

When you are ready to serve, ladle soup into a bowl and top with lots of fresh, chopped herbs and a drizzle of a good olive oil. I love the Sciabica Mediterranean Medley. But any good olive oil that you like will do. Warm up a nice, crusty bread and dig in!

Shallot Mushroom Tarte Tatin

January 3, 2023January 3, 2023 ~ lisaandfrancescook ~ Leave a comment

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I wanted to make something a little special to ring in the New Year with my husband. But while I was looking for something new to make, I didn’t want it to be overly complicated. And I wanted a dish that would look and taste rich, but not actually be rich. This Shallot Mushroom Tarte Tatin was everything that I was looking for – once I had made a few tweaks.

Full disclosure – I didn’t actually make the Shallot Mushroom Tarte Tatin for New Year’s Eve – or at all. We ended up eating left-overs and ultimately my husband made the tarte with my suggested changes for New Year’s Day dinner. However, this riff on a Tarte Tatin did not disappoint. Originally devised as an accompaniment with drinks, it makes a perfect romantic dinner for two with a lovely, crisp white wine and accompanying arugula and fennel salad. So if you are looking for a Valentine’s Day dinner to share with that special someone, definitely consider this Shallot Mushroom Tarte Tatin.

Don’t be put off by the number of shallots in the recipe. The way they are bathed in the balsamic reduction results in a sweetly caramelized shallot that simply melts in your mouth.

While we did use an all-butter puff pastry (from the freezer section of our grocery), there are vegan puff pastry options. And except for the small amount of cheese added just before serving, the tarte is also vegan. The cheese could be skipped but a vegan cheese option is also possible – and frankly, desirable, in my opinion. The original recipe called for burrata, a cheese that always seems unappetizing to me. I feel the same way about burrata as I do about undercooked egg whites. Ewwww. In any event, I thought the slight tang of a creamy goat cheese was a better foil for the richness of the caramelized shallots. But you do you.

Recipe

Yield: 2 servings as dinner

Ingredients

1 tablespoon pine nuts or slivered blanched almonds

6 to 8 shallots, peeled and halved lengthwise

2 teaspoons vegetable oil

¼ Kosher salt, freshly ground pepper

¼ cup balsamic vinegar

1 teaspoon sugar

3 tablespoons unsalted butter, divided (Use a vegan buttery solid if you are keeping this vegan.)

1 package frozen puff pastry, thawed according to the instructions on the box (I used Dufours brand which is all butter)

All-purpose flour (for surface)

8 ounces mixed mushrooms (such as maitake, oyster, and/or shiitake), torn into bite-size pieces. [While any mushroom would taste good, these mushrooms tend to not hold as much moisture as button, baby bella, cremini or Portobello mushrooms and, therefore are less likely to lead to a soggy bottom.]

1 garlic clove, crushed or grated

2 to 3 ounces of a creamy goat cheese (the kind found in a log), crumbled

2 Tablespoons grated parmesan or pecorino cheese

1 Tablespoon fresh thyme leaves, plus more for garnish

Sprinkling of flaked Maldon Sea Salt for garnish (Optional)

Directions

Preheat the oven to 400 degrees F. Place the pine nuts or almonds on a rimmed baking sheet. Toast the nuts until golden, about 4 minutes. Transfer the nuts to a small bowl and set aside. Do NOT turn off the oven.

Roll out the thawed puff pastry on lightly floured parchment paper to smooth out any creases. The Dufours puff pastry came in one large sheet. If the pastry was in two sheets, place them on top of one another and roll the sheets out together. Cut out a circle that is one inch larger than the top of your skillet. [So my skillet was a Lodge cast iron skillet that measured 10-inches across the top and 9-inches across the bottom. Therefore, my pastry was rolled out to 11-inches.] Once the desired circle is cut out, prick the pastry all over with a fork. Cover the pastry round with another sheet of parchment or plastic wrap and stick it in the refrigerator while you prepare everything else. Using cold pastry will help prevent shrinkage.

Toss the shallots in the vegetable oil on the same baking sheet that you used to toast the nuts. Season the nuts with kosher salt and freshly cracked black pepper. Roast the shallots until tender and with some browned spots – 20 to 25 minutes. Allow the shallots to cool.

While the shallots are roasting, bring the vinegar and sugar to a simmer in a 9 or 10-inch ovenproof skillet. Swirl the pan occasionally until the vinegar has reduced some and become syrupy, about 5 minutes. Stir in 1 Tablespoon of unsalted butter and remove the pan from the heat. Arrange the roasted shallots, cut side up, in the skillet with the vinegar syrup, overlapping them slightly, if needed. Set aside.

Using a medium skillet, melt the remaining 2 Tablespoons of the butter over medium-high heat. Cook the mushrooms and garlic, tossing often, until the mushrooms are tender and browned, 5 to 8 minutes. Season with salt and freshly cracked black pepper and 1 Tablespoon of the thyme leaves.

Add the cooked mushroom mixture, nuts and grated parmesan to the pan with the shallots, filling in any gaps between the shallots. Any extra mushrooms can just be scattered evenly on top of the shallots. Up to here, this can all be done ahead, if desired. Just don’t forget to preheat your oven to 400 degrees F. before the next step!

When you are ready to bake the tarte, take the pastry out of the fridge and drape it over the shallots and mushrooms, tucking the edges down inside the skillet. Bake until the pastry is golden brown, puffed and will not sink if gently pressed with your finger – 25 to 30 minutes. Ovens vary so it could even take a bit longer.

Allow the tarte to sit outside the oven for 10 minutes. Take a plate or cutting board that is larger than the pan and carefully invert the skillet onto the plate. It should release from the pan without any trouble. Scatter the goat cheese, a few more thyme leaves and the Maldon Sea Salt, if using, over the top. Serve with a lovely, crunchy green salad with a slightly acidic dressing and some crisp bread. Now enjoy!

Persian Red Lentil Tamarind Soup (Dal Adas)

September 14, 2022January 1, 2023 ~ lisaandfrancescook ~ 4 Comments

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Persian Red Lentil Tamarind Soup bursts with warming spices and the fruity tang of tamarind. Eat it as a satisfying soup with naan or over rice as a stew. While it may not be traditional, add some torn kale, spinach or chard for extra flavor and nutrition. This hearty vegan one-pot meal is perfect as we enter into fall.

While many of us are still facing summer temperatures thanks to climate change, the shorter days and some cooler nights are harbingers of the autumn and winter that really will finally arrive. We love soup anytime of the year and when it contains beans, lentils or pulses – so much the better. These perfect little nutrition bombs that come in so many guises are a superfood that we all can enjoy. Everything from creamy cannellini beans to dal in colors of the rainbow, runner beans, pinto, black-eyed peas…. I could keep going – and likely have tried most of them.

**Persian Red Lentil and Tamarind Soup**

Some legumes, like the masoor dal (or split red lentil) used here, cook up in under 30 minutes. You may see some in your stores that are much brighter, orangey red. This is because of added food coloring. Try to always buy organic dried beans.

These days I mostly cook from dried beans. They store beautifully in an airtight container and even older beans will revive with a long soak and slow cooking. They define comfort food, are budget friendly, nutritious and appear in almost every culture in one form or another. Everything from a cassoulet to frank and beans, Hoppin’ John and chili. South Asians wouldn’t think of a meal without some form of dal. And if you are trying to eat more vegetarian or vegan meals, there is no single food that packs a more nutritious power. So when I came across this recipe, I knew that it would be added to my regular rotation.

Now I’ll admit, that it can sometimes be challenging to take food-porn worthy photos of cooked lentils. This is especially true if they are the main ingredient without the benefit of other colorful produce. However, once you give them a taste in one of the myriad ways that they can be prepared, I think you’ll come to agree that delicious things occasionally come in slightly less attractive packages. What the French might refer to a person as “jolie-laide” or beautiful-ugly.

So whether you call these Nature’s gifts lentils, dal, pulses, or legumes, be sure to incorporate them into your diet.

For two other delicious red lentil soups that will give you dinner in under an hour:

Red Lentil Soup With North African Spices

Greek Red Lentil Soup

Recipe

Yield: 6 Servings

Ingredients

3 Tablespoons EVOO

8 cups of water or broth

1 large yellow onion, peeled and finely chopped

6 large garlic cloves, peeled and finely chopped

A 3-inch piece of fresh ginger, peeled and finely chopped

About 12 to 15 fresh cilantro stems, finely chopped

1.5 teaspoons kosher salt (Diamond Crystal preferred)

2 rounded teaspoons ground cumin

1 rounded teaspoon turmeric

1/4 to 1/2 teaspoon Aleppo Pepper or cayenne

1 Tablespoon tomato paste

2.5 cups split red lentils (masoor dal), rinsed well and drained

3/4 teaspoon ground cinnamon

2 Tablespoons tamarind paste (more or less depending on brand) or fresh lime juice

Directions

In a large pot, heat the ghee or oil over medium-high. Add the onion, reduce the heat to medium and cook the onion, stirring occasionally, until golden and a little browned around the edges, 10 to 12 minutes. Reduce heat to medium-low, add the garlic, ginger and cilantro stems. Add a little more ghee or oil if your pot seems dry. Season with a pinch of salt and cook, stirring frequently, until fragrant and softened, 3 to 5 minutes.

Stir in the cumin, turmeric and cayenne and cook until fragrant, about 1 minute. Add the tomato paste and cook in the oil to take off its raw edge and deepen its color, stirring frequently and taking care not to burn the paste, about 1 minute.

Add the lentils and stir to combine. Add 8 cups of water and season with salt (about 1½ tablespoons) and black pepper to taste. Partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to medium-low and simmer, stirring occasionally to make sure nothing sticks to the bottom of the pot, until the lentils soften, about 15minutes.

Reduce the heat to low and stir in the cinnamon. Add the tamarind paste or lime juice, 1 tablespoon at a time, tasting as you go to ensure it hits just the right bright and tangy notes to balance the heat. Taste and adjust seasoning as needed, then cover and simmer for 10 minutes more, until all the flavors meld.

Garnish with the reserved cilantro leaves and serve with flatbread or rice, if desired.

Summer Garden Pasta

August 8, 2022August 8, 2022 ~ lisaandfrancescook ~ Leave a comment

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This simple Summer Garden Pasta makes the most out of the tomato and basil harvest. With only a few ingredients, this delicious pasta comes together in under an hour. If you have the time, pair it with one of these wonderful focaccia.

When choosing a pasta to use for this Summer Garden Pasta, I like to use a fusilli, but any pasta with ridges or twists will be great. They are both sturdy enough and have loads of nooks and crannies to hold the sauce. You want want to miss even a speck!

I made this dish one night when I had some heirloom tomatoes to use up and a flourishing basil plant. My husband LOVED this simple Summer Garden Pasta so much that he ate seconds and thirds! While I used heirloom tomatoes the first time, any good ripe tomato will work. This time I used organic Roma and grape tomatoes.

This is a sort of non-recipe recipe. Don’t get too bogged down in exact measurements. Another clove of garlic? Great. You like things really spicy. A few more red pepper flakes? Fine. More than a pound of tomatoes to use up? Go ahead. The basic recipe is below but be free to tailor it to your preferences. Just keep it simple.

Summer Garden Pasta is wonderful for those steamy summer days when turning on the oven is unthinkable. So buy your bread and feast!

Recipe

Yield: 4 generous servings

Ingredients

About 1.25 pounds of ripe tomatoes, coarsely diced

5 to 6 large cloves of garlic, peeled and left whole

2 to 3 anchovies in oil

1/2 teaspoon red pepper flakes or to taste

3/4 teaspoon kosher salt

4 Tablespoons EVOO (I used a Mediterranean flavored oil, but any good EVOO will do )

2 Tablespoons Canola or other neutral oil

1 cup roasted bell peppers (homemade or from a jar), rinsed, patted dry and coarsely chopped

1 Tablespoon balsamic vinegar (it balances the acidity of the tomatoes)

1/3 cup crumbled goat cheese

1 cup of pasta water

1 pound of dry pasta like a fusilli

Lots of fresh basil leaves (a large handful), with about half kept for garnish

Directions

In a large pan with a tight fitting lid, add your oils, garlic cloves and anchovies. On a low heat, cook the garlic until it is golden, bathing it occasionally in the oil. The anchovies will have broken down and become indistinguishable from the oil. This took me about 15 minutes.

Once the garlic is golden (do NOT burn the garlic!) add the chopped tomatoes, roasted red peppers, salt, balsamic vinegar and red pepper flakes, if using. Cook on gentle heat, covered for about 12 to 15 minutes or when the tomatoes have broken down and become saucy. You don’t want mush. I like to still see some of the tomato chunks.

Up to this point, you can make the sauce ahead if you choose. The other ingredients will be added when you are ready to eat.

When you are ready to cook your pasta, bring the sauce to a simmer. Crumble in the goat cheese and mix through. Add the pasta water just before draining the pasta and half of the basil. The leaves can be torn or left whole. Your preference.

Mix everything through and simmer uncovered for about 2 minutes. Drain your pasta and add it to the sauce, mixing it well. Alternatively, add the sauce to the plated pasta. Garnish with lots of basil that has been chiffonaded and some grated parmesan or pecorino, if desired. Mangia!

Upside Down Nectarine Pancake

July 17, 2022July 17, 2022 ~ lisaandfrancescook ~ 1 Comment

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This Upside Down Nectarine Pancake makes the most of these luscious stone-fruits. The delightful, juicy nectarines are enhanced by the melding of cardamom, nutmeg and caramelly jaggery. Of course, if you don’t have jaggery available, Muscovado, light brown sugar or even plain old granulated sugar will do.

We are at the height now of stone-fruit season. It doesn’t last long enough for me. So I have a tendency to get a bit carried away when I see beautiful nectarines, peaches and plums at the store or farmer’s market. And unfortunately, they all seem to achieve their peak eating at exactly the same moment. That’s what happened with these gorgeous nectarines. Thankfully, my husband had the brilliant suggestion of taking my absolute favorite Upside Down Blueberry Pancake and tweaking it to use up the nectarines. The photos don’t quite do it justice.

You could also substitute or even mix ripe peaches or plums here. And of course, nectarines and blueberries also make for a great combination. The beauty of nectarines is that they have no fuzzy skin like peaches that needs to be peeled. In fact, the peel in the Upside Down Nectarine Pancake seems to absorb so much of the flavor and is so tender that it was an integral part of the dish. The liquid in the pan is all syrupy deliciousness which also means that there is no need for maple or any other syrup. I soak up every drop with the spongey pancake. And if there is any leftover, I eat it up with my finger.

Be sure to check out the the Upside Down Blueberry Pancake.

Recipe

Yield: 2 to 4 servings

Ingredients

For the nectarine filling:

1/3 cup jaggery, Muscovado, light brown or granulated sugar

Zest and juice of 1 medium lemon

26 ozs. of whole nectarines or other stone-fruit (A bit more is fine), cut into slices/wedges about 1/2-inch thick

1/2 teaspoon freshly grated nutmeg

3 tbsp unsalted butter

For the batter:

1 cup unbleached all-purpose flour

1 tsp double acting baking powder

1/8 tsp baking soda

1 tbsp jaggery, Muscovado, light brown or granulated sugar

½ tsp kosher salt

½ tsp ground cardamom

1/8 tsp grated nutmeg

4 large eggs at room temperature

1 cup buttermilk (or 1 cup plain, whole milk kefir)

1 tsp pure vanilla extract

Directions

Preheat oven to 400°F

Place a 9” cast iron skillet on the stove. Put 3 tbsp unsalted butter, cut up, into the skillet.

Dry ingredients:

Place 1 cup flour, 1 tsp baking powder, 1/8 tsp baking soda, 1 tbsp jaggery, Muscovado, light brown or granulated sugar, ½ tsp kosher salt, and ½ tsp ground cardamom and 1/8 teaspoon grated nutmeg in a bowl and whisk to combine. Set aside.

Filling:

Place 1/3 cup sugar in a small bowl.

Finely grate the zest of 1 medium lemon onto the sugar.

Mash the zest and sugar together with a rubber spatula, or rub the zest into the sugar with your fingertips until the zest and sugar is fully combined and gritty. (If using jaggery, the sugar will melt into almost a paste.) If no one is watching, then by all means, lick your fingers.

Start heating the skillet on medium heat to melt the butter. Reduce the heat to low.

Juice one half of the lemon onto the nectarine. Add one half of the sugar/zest mixture. Gently toss to combine.

Juice the other half of the lemon into butter in the skillet. Add the remainder of the sugar/zest mixture. Stir to combine.

Pour the nectarines into the skillet. Use a spatula or spoon to even them out in the skillet. The butter should be gently bubbling under the nectarines.

Batter:

Place 4 large eggs into a large bowl and whisk until frothy. Add 1 cup buttermilk (or kefir) and 1 tsp vanilla extract and whisk to combine.

Gradually add the dry ingredients to the eggs/milk, stirring the batter just enough to combine them.

Remove the skillet from the heat.

Pour the batter evenly all over the nectarines, by swirling from the middle of the pan outwards into a circle.

Put the skillet in the oven, baking at 400°F until puffed and golden-brown, about 20 minutes. You want this to be well browned or the batter will be under-done.

Remove and let cool for a few five minutes.

Serve and enjoy! And don’t forget to spoon all those delicious juices onto the plate. They are perfect for dipping the poufy pancake in.

Spinach Avocado Hummus

June 26, 2022June 26, 2022 ~ lisaandfrancescook ~ 2 Comments

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These days any bean spread or dip is called “hummus.” It used to bother me because hummus is such an iconic dish in the Middle East. It just seemed disrespectful. And then I thought – “loosen up! Get a grip.” So while this Spinach Avocado “Hummus” definitely includes chickpeas and tahini, it also includes spinach and avocado to create a vibrant green deliciousness. This wonderful riff on a classic just might become a new favorite.

The seemingly long time in the food processor creates a beautifully fluffy spread with every element well blended. This almost light-as-air hummus practically melts in your mouth.

And while I had never seen nor tasted this Spinach Avocado Hummus before, when I went searching for recipes to compare, there were about a dozen. All were pretty similar and I have no idea which one came first. For me, I became aware of it here.

The measurements given should be viewed as a starting place. Obviously, you can fine tune things to suit your personal tastes. I changed up a few things to suit my tastes, adding more spice and lemon juice. So definitely don’t get bogged down in having exactly 200g of baby spinach or one cup of onions etc.

One thing I do feel pretty strongly about is that whenever possible, I like to cook my own beans. If I am making soup, the cooking liquid is a great base for the broth. (The liquid can also be used as aquafaba.) But while the beans do honestly taste better (just ask my granddaughter!) this Spinach Avocado Hummus will also be quite good if you only use canned chickpeas. However, if you must use canned beans, please use a good quality organic bean. This is especially important if you are vegan or vegetarian where beans may be a big source of daily protein.

This gorgeous dip will brighten up any table. As I have written before, we always have at least four or five salads, dips or spreads for Shabbat that we then enjoy all week. It is a habit that I picked up after living in Israel for almost a year. There and throughout the Middle East, salads are served at breakfast, lunch and dinner.

Unlike my traditional hummus, which I prefer to eat still warm, the Spinach Avocado Hummus tasted best after refrigeration. I thought that the flavors had more time to meld and enjoyed it even more the second day.

Just be sure to have plenty of fresh pita, naan or challah to scoop up the Spinach Avocado Hummus. Of course, crispy veggies or pita chips work well too.

Check out some of my other salads and spreads:

Salads for Every Meal

Garlicky Beet Spread

Moroccan Beet and Orange Salad with Pistachios

Beet and Chickpea Quinoa Salad

Moroccan Beet Salad (Barba)

Beet Caviar

Moroccan Carrot Salad

Orange and Radish Salad

Farro Salad

Get your Freekeh on – with this lemony, herbed salad

Twice-Cooked Eggplant Salad

Eggplant Pâté (Bharta)

Eggplant Raita Middle Eastern Style

Greek Eggplant Dip: Melitzanosalata

Recipe

Yield: About 8 servings

Ingredients

2 cups (340g) cooked, drained chickpeas

2 T EVOO plus more for serving

1 cup (52g) thinly sliced yellow onions

¾ cup (177ml) tap water

¼ teaspoon kosher salt

53.3 oz. (200g) baby spinach

Juice of 1.5 lemon or to taste

3 Tablespoons tahini paste

Flesh of one ripe avocado (avocado weighing about 6 oz. (170g)

2 large garlic cloves, crushed

1.5 teaspoons ground cumin

¼ teaspoon cayenne pepper (Optional)

1.5 teaspoons kosher salt or to taste

Directions

Place 2 T EVOO in a med. large saucepan and heat on medium. Add the onion and fry until brown (about 8 to 10 minutes.)

Add the drained chickpeas and water to the pot. Bring to a rapid simmer. Then reduce the heat to medium low, cover the pot and cook for about 10 minutes or until the chickpeas begin to breakdown.

Add the baby spinach and stir through until wilted. Remove the pot from the heat and allow to cool somewhat.

Place everything (including any liquid) in a food processor along with the flesh of the avocado, lemon juice, tahini and spices. Process for about 5 minutes, scraping down the bowl occasionally. The hummus should be creamy and fluffy. Refrigerate for at least 4 hours, but is even better the next day.

When ready to serve, spread out the hummus on a plate. Garnish with finely chopped pepper, chives, scallion or cilantro and drizzle all over with a good quality olive oil.

The hummus can be refrigerated for several days.

Chocolate Truffle Cheesecake

June 13, 2022 ~ lisaandfrancescook ~ 2 Comments

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This killer Chocolate Truffle Cheesecake is decadently rich, dark and velvety. Did I mention that it has an Oreo crust?! And for those with an egg allergy – NO EGGS! I had seen a recipe for a chocolate cheesecake on the King Arthur website and it got me remembering a Mocha Cheesecake that my Mother used to make occasionally when we had guests over. It may have been based on one that was published (we’re talking almost 60 years ago, folks) in the New York Times. I’m pretty sure that the author was Maida Heatter, that doyenne of fabulous desserts.

The only problem is that it’s just me and my husband these days and that cake fed 16 people. Now I REALLY love a great New York-style cheesecake. However, even I cannot eat that much of it. And unfortunately, I never have enough room in my freezer. You know, to put some away for a pretty rainy day – or Congressional Hearings into January 6.

So, it got me thinking that I needed to come up with a version that uses my 6-inch springform pan. I found that this is the perfect size to yield 6 servings. We can definitely consume that over the course of the week.

The base of the cheesecake started with one that I published last year with a blueberry topping. Please use a really good quality dark bittersweet chocolate like Valrhona or Scharffenberger. 70% cacao is perfect. (And actually – never use poor quality chocolate. It’s just not worth it. Better to make something else entirely!) This will counter the rather sweet cookie crust and the sweetened condensed milk. The espresso powder will emphasize the deep chocolate taste.

Chocolate Truffle Cheesecake is for serious chocolate lovers. It has a true, clean chocolate taste and a smooth, truffle-like mouthfeel that starts melting as soon as it hits your tongue. And as rich as this cheesecake is, compared to other New York-style cheesecakes, you don’t have to feel too guilty. Go for it.

Recipe

Yield: 6 Servings

Ingredients

Yield: About 6 servings

Ingredients

Crust (This is the amount in the original recipe which makes a delicious but fairly thick crust)

250 g of crushed chocolate cookies such as Oreos (This is about 2.5 cups)

1/2 cup (113 g) melted butter (salted or unsalted)

Filling

8 oz. (225 g) full-fat cream cheese in a block, softened

1/2 cup (120 g) heavy or double cream

1 teaspoon espresso powder

1/25 cups of dark (70%) chocolate (about 175 g)

2 Tablespoons cornstarch

1/4 teaspoon of kosher salt

1 Tablespoon Black Natural Cocoa Powder (Dutch cocoa could be used instead)

2 teaspoon pure vanilla extract or Dark Rum

1 cup (306 g) of Sweetened Condensed Milk

Directions

Lightly grease the bottom of the springform pan and line it with a round of parchment. You don’t have to do this but it will make it easy to transfer the cake off of the bottom of the tin.

Blitz the biscuits in a food processor or with a rolling pin until you have fine crumbs. Do not wash the food processor. Just try to remove any excess crumbs. Transfer the crumbs to a bowl and add the melted butter. Mix until all of the crumbs are moist. Press the crumbs into the bottom of the prepared pan. Refrigerate for at least 15 minutes.

Preheat the oven to 325 degrees F or 160 C.

Using a hand beater or the food processor (why dirty another utensil?) beat the cream cheese until light and fluffy.

In a smallish bowl, whisk the heavy cream and corn starch until smooth. Add this to the cream cheese. Add the vanilla, sweetened condensed milk and citrus zest. Blitz until the batter is completely smooth. Pour the batter into the pan over the crumb base.

Wrap the bottom of the pan in two layers of aluminum foil to prevent any leakage. Set the pan in a baking dish large enough to hold it. I used a 9-inch square pan. Carefully add hot tap water to the pan until it comes up about half-way up the sides of the springform mold.

Place in the oven and bake for about 1 hour or until the center just slightly jiggles. Turn off the oven and leave the door ajar with the cheesecake inside. Keep the pan in there until your oven fan turns off or the cheesecake cools down. This prevents the crust from cracking.

Remove the cooled cake to a wire rack and using a sharp, flat blade, just carefully run it around the circumference of the cake. Cool the cake in the fridge for 4 to 6 hours.

When you are ready to serve, unlock the springform and carefully remove the ring. You can then either leave the cake on the bottom for serving or it should come off easily once the suction has been broken. Transfer to a serving plate and enjoy.

Savory Asparagus Tart

June 6, 2022June 6, 2022 ~ lisaandfrancescook ~ 1 Comment

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This fabulous Savory Asparagus Tart is ready in under an hour, but looks like you slaved all day. I served it for our Shavuot dinner with a salad and Lemon Almond Semolina Cake for dessert. Our drink of choice was a beautiful Vermentino from Ryme Wine Cellars. But this easy-to-prepare savory tart would also make a beautiful brunch meal or a perfect Meatless Monday option.

Believe it or not but I came across this recipe in a folio sent by my grocery store a couple of months back. I made a couple of changes and my presentation was a simple change that just made this tart a visual stunner.

This Savory Asparagus Tart comes together so quickly because you use a prepared frozen puff pastry. It was even quicker because this time I bought cheese that was already grated and crumbled. Something this pretty AND delicious doesn’t have to be difficult. My husband and I were able to spend the entire day outside enjoying the gorgeous weather and we still sat down to a beautiful and delicious meal. Give it a try. And if you don’t wish to use puff pastry, a regular tart or unsweetened pie pastry or phyllo dough would also work.

Recipe

Yield: 6 generous servings

Ingredients

1 full package of frozen puff pastry, thawed according to package instructions

2 teaspoons EVOO

1 pound (1 bunch) fresh asparagus, trimmed

8 large eggs

1/2 cup whole milk ricotta cheese

1 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper or to taste

4 green onions (scallions), trimmed and thinly sliced

5 ounces shredded cheese (I used a combo of asiago, parmesan and fontina, but any one of those would also work)

4 ounces of goat cheese crumbles

2 to 3 Tablespoons chopped fresh dill

2 to 3 Tablespoons chopped (or snipped) fresh chives. (You can use other fresh herbs if these are unavailable or to suit your preferences.)

Directions

Preheat the oven to 400 degrees F. Line a 1/4-sheet pan (9 x 13) with parchment or lightly brush with oil

Flour a work surface and roll out the pastry to fit the pan so that it will go up the sides. Place it in the pan. You can trim any excess or fold it under. Prick the pastry all over and place it in the fridge while yo prepare the filling.

Set aside 5 asparagus spears that are about the same size and that have straight stems. Use a vegetable peeler to peel the stems and trim off the woody bottoms of the asparagus.

Trim off the woody bottoms of the remaining asparagus and cut the spears into pieces that are 2 to 3-inches long. Place the cut pieces in a large sauté pan with the EVOO and cook on medium high heat for 3 minutes, stirring occasionally. Remove from the heat and set aside.

Whisk the eggs, ricotta, salt and pepper in a large bowl.

Remove the sheet pan from the fridge and scatter the cut, sautéed asparagus and the sliced green onions evenly across the bottom of the pastry.

Top with the shredded cheese.

Pour the egg mixture over the top and spread it evenly. Then top with the goat cheese crumbles. Carefully lay the asparagus spears that you set aside across the top on a slight angle. Press them gently into the cheese. Sprinkle the entire top of the tart with the fresh herbs.

Bake for 10 minutes in the middle of the oven and then lower the temperature to 375 degrees F. Continue baking until the edges are puffed and golden and the eggs are set and beautifully browned – about 25 minutes.

Remove from the oven and allow everything to set for 10 minutes before cutting.

Serve with a beautiful salad, crusty bread and a crisp white wine. Leftovers can be wrapped in parchment and reheated in the oven, preferably on a pizza steel or stone.

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