dinner

Mushroom Lovers Pasta

~ lisaandfrancescook ~ Leave a comment

If you are not a mushroom lover, stop reading now. But, if you are like me and love mushrooms in all shapes, sizes and varieties, then this Mushroom Lovers Pasta is for you. The sauce is creamy and luscious and coats every inch of pasta. The leeks and garlic just melt into the sauce and become one with the pasta. Topped with some chopped fresh dill for a bit of grassiness and this recipe will please all of the mushroom lovers among you. And while it is vegan, no one would know if you didn’t tell them.

I found the original recipe through Rainbow Plant Life, a vegan blog that I like to follow. It was called Mushroom Stroganoff. However, in general, I think it is a mistake to call vegan dishes after what would otherwise be a meat dish. My belief is that it should be enjoyed on its own terms with a few exceptions. And, frankly, I hadn’t eaten real Stroganoff in a number of years and didn’t feel confident that this replicated the taste and mouthfeel. But it is delicious which is why I am happy to offer it here.

Nisha Vora of Rainbow Plant Life is a very enthusiastic proponent of vegan cooking and she has some wonderful ideas. My personal experience with several of her recipes, though, is that they are fussier than necessary. I think of her as the Ottolenghi of vegan cooking. Where one bowl would suffice, she will use four etc. So, while I did prepare this recipe as she wrote it, I would simplify some of the steps.

For one, I don’t understand the scare tactics that some cooks use when talking about cleaning mushrooms and leeks. It’s just not that big of a deal, guys. I have heard of some people putting leeks through a dishwasher cycle to get them clean! Where do they buy their produce? I have been cooking for over 50 years and no one has EVER complained that my leeks or mushrooms were gritty. So please relax and don’t be put off by recipes that go into great detail about cleaning these vegetables.

Years ago my daughter-in-law was visiting when I made my Kale Sunshine Salad. Frances loved it but said that she was put off making it because of how much work it was to de-rib the kale as described by some cook she was following. I showed her a quick and easy way to do it and she has never looked back. Cooking should be fun. And if you are feeding a family, it also shouldn’t take all day.

So this Mushroom Lovers Pasta is essentially Nisha’s Mushroom Stroganoff with a few simple hacks. And while I happened to have made some homemade vegetable stock, feel free to use a commercial brand that you like. And if strictly adhering to a vegan diet isn’t essential, chicken stock works well here too.

There are many, many types of noodles on the markets these days. And we do eat a lot of lentil pastas, which have come a long way. But I had some egg noodle at home and that is what I used. Almost any pasta would work well with this delicious sauce.

So let’s make some pasta for dinner!

RECIPE

Yield: About 6 servings

INGREDIENTS

3 to 4 tablespoons olive oil or a mix of EVOO and Avocado, divided

2 large leeks or 3 small-medium leeks

20 ounces of mixed mushrooms after trimming, which means buying about 24 ounces (~560g) (I used Baby Bella, Shitake, Oyster Blue and Royal Trumpet)

6 garlic cloves, minced

1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme

Kosher salt

1 1/2 cups vegetable broth

2 tablespoons tamari or soy sauce

1 tablespoon vegan Worcestershire sauce (optional) (I used regular Worcestershire Sauce because that is what I have and a vegan dish with small cheats doesn’t bother me, but you do you.)

¼ cup (~30g) all-purpose flour

½ cup (~120 ml) dry white wine, such as Sauvignon Blanc or a non-oaky Chardonnay

1 (13.5 ounce) (400 ml) can of full-fat coconut milk

2 tablespoons tahini

2 tablespoons nutritional yeast

1 teaspoon paprika

½ teaspoon Dijon mustard or coarse-grain mustard

12 ounces (340g) pasta of choice (I actually used an egg pasta, but feel free to use an eggless pasta)

¼ cup fresh dill or flat-leaf parsley, chopped

Freshly cracked black pepper to taste

DIRECTIONS

Prep everything before you start cooking! It took me years to do this and it truly does make the entire process easier and smoother.

For the mushrooms: Using a damp paper towel, gently wipe off any obvious dirt from the mushrooms. Do NOT soak the mushrooms; they are like sponges and it will ruin the dish! Remove any stems that don’t look great. I just grab the end and give it a wiggle and twist and it pops right out. If you do make your own vegetable stock, these can be saved and frozen until you are ready to use.

For Oyster, Maitake and Trumpet mushrooms, tearing them lengthwise is the simpler than cutting them. For Baby Bellas and Shitake, cut them into slices – not too thin. The mushrooms give the “meaty” mouthfeel to the dish.

For the leeks: Cut off the tough root end at the tip of the white part. Take a sharp knife and make a deep slit vertically down the middle of the leek. Rinse well under lukewarm water while gently pulling the leek partially open. Any dirt will be obvious and you can use your finger or a paper towel to wash it off. And when you are cutting the leek, if a bit of dirt shows up, just wipe it off. If the leeks are large, slice all the way through your cut line. Then chop the leek into pieces that are about 1/2-inch wide.

A lot of people only use the white part. I think that is incredibly wasteful and unnecessary. Peel off the really tough, very dark leaves as you go, but keep chopping through the lighter green leaves and use that as well.

Once you have all of your other ingredients out on your counter, you are ready to start cooking.

In a 12-inch skillet with 3-inch sides (or a Dutch Oven) heat 1.5 Tablespoons of oil. I used a mix of Avocado and EVOO. Either or both are fine. Once the oil is shimmering, add half of the mushrooms and half of the leeks. Sprinkle with half of the thyme (I used dried) and 1/4 teaspoon of kosher salt. Coat everything with the oil but then don’t stir them too much. You want to do this on a medium high heat. Cook for about 10 to 12 minutes or until the mushrooms are nicely browned.

Then add half of the garlic and cook for another few minutes. The edges of the mushrooms should be very brown and just bordering on beginning to crisp. Remove the mushroom leek mixture to a bowl and set aside.

Repeat this with the remaining mushrooms, leeks, garlic etc. Once the mushrooms are cooked, add the wine and deglaze the pan using a wooden spoon, scraping up any of the wonderful brown bits in the pan.

While the second batch of mushrooms is cooking, make your roux. To the vegetable broth, add the Dijon mustard, tamari or soy, Worcestershire sauce and the flour, whisking continuously until you have a smooth mixture. Add this to the mushrooms in the pan, whisking as you go to ensure that there are no lumps. Bring everything to a simmer and add the coconut milk, tahini, nutritional yeast, 1/2 teaspoon kosher salt and the paprika. Simmer over a low heat for about 8 minutes until the sauce is thickened, silky and creamy.

Cook your pasta according to the package instructions while the mushroom sauce simmers. Before draining the pasta, take off a couple of ladles of the starchy pasta water. Once the pasta has drained, add it to the sauce and mix everything through. If it looks a bit too thick or “tight” add some of the reserved pasta water, a little at a time until the desired consistency.

When you plate the pasta, add some of the reserved mushroom leek mixture on top of each serving and sprinkle with the chopped fresh dill.

Now enjoy!

NOTE: If you don’t care about the presentation aspect too much, simply add back the reserved mushroom leek mixture to the pasta and mix through.

Lamb Shanks in Wine

~ lisaandfrancescook ~ Leave a comment

Lamb Shanks in Wine with carrots, celery, potatoes and aromatics is the perfect winter dinner. The hands-on time is minimal and the end result is a wonder. While my husband and I rarely eat meat, we do still love lamb and I serve it every now and then usually as a Shabbat treat. I had these gorgeous “volcano” lamb shanks in my freezer and with the weather being cold and damp, I knew that I could cook up a delicious Shabbat meal without having to venture out to the grocery store.

Lamb shanks can be seasoned hundreds of ways, but it is always braised slowly in some kind of sauce to tenderize this rich, but otherwise tough cut of meat. There are several options on my blog that I will link below. But I wanted something very simple and with ingredients that were already in my fridge and pantry.

You can use any lamb shank cut that your butcher or grocer sells. The volcano cut, which means without the long tail, I buy online at D’Artagnan. It’s very much the same as buying veal for Osso Bucco and makes fitting into your Dutch oven easier, in my opinion. However, I have not seen them in my local stores. But if you can shop with a real butcher instead of at the supermarket, they should be able to cut them for you.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

I used a nice Cabernet for the wine, but a Merlot or any other rich red that you prefer should work. You can, of course, only use beef stock if you don’t use wine. It won’t be quite the same, but still should be good. If I haven’t made my own, I prefer to buy unsalted stock whenever possible. You can ALWAYS add salt but it is almost impossible to reduce it once added. This way, you are in complete control.

Whenever possible, the night before you plan on cooking, generously salt your meat and refrigerate it. You can also add a dry rub as I did here for extra flavor. Doing this ahead of cooking will lock in the juices and further tenderize your meat. If you are using Kosher meat, you do not need to add the additional salt but I still recommend the dry rub. If you forgot to do this the night before, even having the shanks sit for an hour in the dry rub out of the fridge will improve your final product.

Because you are cooking the lamb shanks slowly, the final result will be fall-off-the-bone tender meat, with a rich sauce and veggies that have absorbed all of that deliciousness. Everything is done in one pot and other than a crisp green salad, some good bread and a nice glass of red wine, you have a feast that necessitated very little effort on your part. I made this dish for two, but it can easily be sized up to feed as many people as you wish. Assume one shank per person. Don’t get too bogged down about exact amounts of veggies. We like a lot, but just eyeball it and imagine portions on a plate. A little more or a little less will not spoil your dish. So make this soon and drive away the winter chill.

The aromas are so intoxicating as it cooks. My husband had been out of the house when I set this dish up and he came back in and started going nuts over when we would be eating dinner – and it was only 10:30 in the morning!

I learned the trick of using Instant Tapioca to thicken my sauce some years ago. You don’t have to fuss with making a roux and the tapioca doesn’t change the taste at all and does not become gloppy.

This easily can be made ahead and gently rewarmed, so it’s a great dish when you are having guests. Add some additional stock if you are worried about it drying out.

More Lamb Shank Recipes

Lamb Shanks with Chickpeas

Christmas Lamb Shanks

Moroccan-Style Braised Lamb Shanks with Mint Yogurt

Lamb Shanks with Flageolet Beans

Lamb Shank Tagine

RECIPE

Yield: 2 servings

Ingredients

2 lamb shanks – between 12 to 16 oz. each

For the dry rub

1 teaspoon kosher salt

1 teaspoon sweet paprika

1 teaspoon garlic powder

About 1/4 teaspoon ground nutmeg (preferably freshly ground)

A few good cracks of black pepper

For the Dutch oven

2 to 3 Tablespoons Avocado or Grapeseed oil

1 large yellow onion, peeled and coarsely chopped

4 to 5 large garlic cloves, peeled and smashed with the flat of your knife

2 large carrots, peeled and cut into large chunks

2 ribs of celery, cut into large-ish pieces

About one pound of baby red or golden potatoes, scrubbed but with the skin on and left whole

1 large stick of cinnamon (preferably Ceylon cinnamon)

1 good stem of fresh rosemary

Several stems of fresh thyme

1 to 2 bay leaves (Since I was already using a cinnamon stick, I actually used an Indian bay leaf which I had in my pantry. But a regular bay laurel leaf works well.)

1 cup of good red wine (Use what you plan on drinking with the meal)

1.5 cups of beef stock or more as needed (Preferably unsalted)

14.5 oz. can of diced tomatoes

1 to 2 Tablespoons of tomato paste

2 to 3 Tablespoons Instant tapioca (Optional, but it will thicken the sauce while cooking without the need for a roux. 3 Tablespoons will make a very thick sauce, especially if you are making this a day ahead. Start with 2 Tablespoons. You can always add more with a bit of liquid. Then mix it through and heat.)

Directions

The night before, place your lamb shanks in a doubled gallon-sized freezer bag or glass or stainless bowl large enough to hold the shanks covered. Rub the shanks with the dry-rub ingredients and refrigerate overnight.

Preheat the oven to 350 degrees F. This can also be cooked entirely on the stovetop on a gentle heat if you don’t wish to turn on your oven or it’s already occupied.

Take the shanks out of the fridge about an hour before you are ready to cook. Using a Dutch oven or other heavy oven-proof casserole, add the oil and heat to shimmering on medium heat. Add the shanks and brown well on all sides.

Once browned, remove the lamb shanks to a plate. Add in the onions, carrots, celery, garlic and potatoes and stir gently for a few minutes to coat everything with the remaining oil in the pan.

Then add all of the remaining ingredients, including the lamb shanks.

Stir through and bring the liquid to a boil. Cover the Dutch oven and place in the oven for about 2 to 2.5 hours. Check on the lamb after about an hour to make sure that too much of the cooking liquid hasn’t cooked away and baste the shanks since they will not totally be submerged. If you need to add more liquid, add some additional stock. Return the Dutch oven to the oven to finish cooking. The shanks should be tender by then, but ovens and lamb shanks vary. If the meat isn’t starting to fall away from the bone, cover the Dutch oven and continue cooking for another 30 minutes.

When you are ready to serve, remove the cinnamon sticks and sprigs of herbs but don’t worry if some of the leaves fell into the pot. Plate into either a shallow bowl or a rimmed dinner plate so that you don’t lose any of that yummy sauce. If you did not use the Instant Tapioca, you could thicken the sauce with a roux at this point if you wish. For a more picture perfect lamb shank to serve, you could tie a bit of kitchen twine around the body of the shank before browning to help keep the meat from falling off of the bone. I don’t bother doing that, but it is an option. Garnish with a bit of chopped parsley and enjoy!

White Bean Potato Leek Soup

~ lisaandfrancescook ~ Leave a comment

White Bean Potato Leek Soup, oh my! Now that we are firmly into winter, this cozy, comforting, creamy soup is just what is needed to chase away the chilly blues. Redolent with winter flavors from garlic, leek, rosemary, sage and thyme and loaded with rich protein from the cannellini beans, this soup will be a welcome addition to your soup repertoire.

There is nothing fancy or difficult here and it’s the kind of soup that just gets better each day, so make a big batch and enjoy it all week. I have added baby spinach to mine for color, nutrients and flavor, but Lacinato (Dino) Kale or chard would also be nice additions.

While you can absolutely use a quality canned bean, rinsed and drained, I like to cook my beans. That way I get to add to the depths of flavors since each element is seasoned first before adding it to the soup pot. The soup will be delicious either way, but I do encourage you to try cooking your own beans. You will notice the difference.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

I came across the original recipe on Rainbow Plant Life, a vegan blog that I follow. While I don’t always agree with her flavorings, the author has great ideas and methods for improving your vegan options. As an experienced cook, I don’t require following her recipes slavishly, but she does make vegan cooking accessible to those who are new to it. I did make a few changes to the original recipe.

Serve this one-pot meal (unless you cook your own beans) with a good bread, preferably fresh from the oven, and a simple green salad. And don’t forget a nice glass of wine or cider! A little bit of heaven on a cold winter eve.

Recipe

Yield: About 6 servings

Ingredients

3 Tablespoons buttery EVOO

4.5 cups cooked cannellini beans (you could use Great Northern or some other creamy white bean)

3 large leeks, white and light green parts, well-cleaned and thinly sliced

4 cloves of garlic, minced

1 pound+ (about 4) golden or red potatoes, peeled and cut into approx. 1-inch cubes

1 large stem each: fresh rosemary, sage and thyme, tied with kitchen twine in a bouquet

2 or 3 bay leaves

6 cups vegetable or chicken broth

kosher salt and freshly cracked black pepper to taste

2 handfuls of coarsely chopped bay spinach, stems removed

For Serving

About 1 cup of chopped fresh herbs (I used parsley, sage, rosemary, thyme and dill but any combination of these would be good)

1 Tablespoon EVOO

Pinch of salt

Directions

NOTE:

If cooking your own beans, this can be done up to a couple of days ahead. Soak the beans overnight. Then rinse and drain the beans. Place them in a pot large enough to hold them and enough water to cover them by about 2-inches. Add some aromatics like thyme and rosemary and add a teaspoon or two of a garlic EVOO. Bring to a boil, skimming off any scum that forms at the top. Then cover the pot, reduce the heat to a simmer and cook for 90 minutes. Remove from the heat. These can be refrigerated if you don’t plan on using them immediately. The liquid can be used in soup wherever stock or water is called for. It will make the soup creamier just as pasta water added to sauces do.

In a 6 quart stockpot or Dutch oven, heat the 3 Tablespoons of EVOO. Add the sliced leeks and 1 teaspoon of salt. Sauté on medium heat for about 5 minutes or until the leeks soften and just begin to brown.

After the 5 minutes, add the chopped garlic and potatoes. Stir through and cook for another 3 minutes. Then add all of the remaining soup ingredients. Give a good stir and bring to a boil. If there is any scum, you should skim it. Then cover the pot, reduce the heat to a simmer and cook for 1 hour, stirring occasionally.

At the end of the hour, remove the bouquet of herbs. Using an immersion blender, blend the soup only part-way. You want the soup to be creamy but still to have some visible vegetable chunks. Check your seasonings and add salt and pepper as desired. Add the chopped spinach and cook for another couple of minutes on a low heat or until the spinach is just wilted.

When you are ready to serve, very lightly sauté the fresh chopped herbs in the EVOO. The colors should still be vibrant. This will take no more than about 1 minute – just enough to soften the herbs and meld the flavors. You can add a pinch of salt if you like. Ladle the soup into bowls and add some of the fresh herbs to the top. Now enjoy!

Sweet and Spicy Harvest Chicken

~ lisaandfrancescook ~ Leave a comment

It’s been an incredibly difficult year and it doesn’t appear to be getting better anytime soon. However, for the ever hopeful Jewish People, the High Holidays are once again upon us. It is a time of reflection, repentance and most of all – hope for a better future. It is a time to gather with our family and community and like most Jewish holidays, it is a time to eat foods that are both delicious and symbolic. This Sweet and Spicy Harvest Chicken is a perfect representation of the pilgrimage holiday of Sukkot or the Feast of Booths.

Sukkot is our fall harvest festival that also commemorates the 40 years the Jewish People spent in the desert on our way to the Promised Land (Eretz Yisrael) after escaping slavery in Egypt. The Sukkah that many Jews build and enjoy meals in, reminds us of the temporary dwellings that we Jews lived in while wandering in the desert.

While this Sweet and Spicy Harvest Chicken is perfect for Sukkot, there is no reason to limit eating it to only once a year. Simple to prepare and visually beautiful, this dish can be enjoyed for any Shabbat meal or Sunday dinner. Serve it over your favorite grain with lots of salatim on the side for your own harvest feast.

This chicken is tender, juicy, sweet and just spicy enough. While you could use chicken breasts, I do not advise it. It is too easy to over bake them and then you end up with tough, dry and rubbery chicken. It is almost impossible to ruin the chicken thighs and drumsticks and they are more flavorful. My store didn’t carry what we used to call chicken saddles, meaning the drumstick attached to the thigh. But it generally is easy enough to find bone-in, skin on thighs and drumsticks separately. You could, of course, use all of one or the other should you choose.

Normally I would serve this with some delicious grain (almost any would work) but my husband makes the absolute best challah and so we will use that to soak up all of the yummy sauce. This recipe will serve 4 to 6 people depending on sides, but you can easily increase the amounts. And left-overs are also delicious.

May you have a sweet, good and peaceful New Year!

לשנה טובה תכתב ותחתם

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Recipe

Yield: 4 to 6 servings

Ingredients

About 3 pounds of bone-in, skin on chicken thighs and drumsticks

About 4 cups of any dried fruit (Apricots, prunes, pears, peaches, figs – I like to use a mixture, depending on what I have on hand.)

9 to 10 fat garlic cloves, lightly smashed

3 Tablespoons Za’atar

2 Tablespoons of EVOO or Avocado oil

1 teaspoon kosher salt

1 to 2 Tablespoons of red harissa (depending on your tolerance for heat)

1/4 teaspoon of Aleppo or fresh cracked black pepper

2/3 cup of dry red wine

1/3 cup of honey

Directions

Preheat the oven to 350 degrees F.

Scatter the dried fruit and garlic cloves in the bottom of a baking dish that is about 9″ X 13″ and 3-inches deep.

In a smallish bowl, mix together the za’atar, oil, harissa, pepper and salt. Massage this mixture into the chicken pieces on both sides. Then lay the chicken, skin side up on top of the fruit and garlic in a single layer.

Pour the wine around the chicken and cover tightly with foil over waxed paper or parchment. Bake for 1 hour.

Remove the foil and waxed paper and drizzle the honey over the top of the chicken. Place the chicken back into the oven of 30 to 40 more minutes, basting two or three times until the skin of the chicken has a beautiful lacquered look.

Chicken Tagine with Almonds and Apricots

~ lisaandfrancescook ~ 1 Comment

Shabbat is pretty much the only time that I make a meat or fish dinner. As our first shabbat back in our renovated (mostly) apartment, I wanted something easy but special. We love Middle Eastern food and so I thought that a tagine would be just the ticket. This recipe, with a few tweaks by me, comes from Gourmet Magazine. Chicken Tagine with Almonds and Apricots is a recipe created by a Marrakech chef, Baija Lafridi, for his Moroccan restaurant.

There are dozens of delish tagine recipes using lamb, chicken, beef and even fish. You really can’t go wrong with any of them. But these recipes all contain both a sweet and savory component. The sweet usually comes from dried or fresh fruit and some honey. The savory comes from the aromatic and warming spices – ginger, cardamom, cloves, cinnamon, turmeric etc.

Chicken Tagine with Almonds and Apricots is mellow, savory and sweet with beautiful aromas that will fill your house as it cooks. And since we enjoy our food with all of our senses if we are lucky, you and your guests will be salivating in anticipation of eating this dinner. Serve it over rice, couscous or any of your favorite grains. I served it over whole wheat couscous and with my delicious challah, now made by my husband and better than I ever made it. But pita would also be a great bread to sop up any juices as well as the dips you serve on the side.

If you have the time and inclination, serve this luscious tagine with a number of salatim for a feast. There are many recipes on my blog for some typical salads and dips and some that are more unusual. You can’t go wrong serving any of them.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Chicken Tagine with Almonds and Apricots can be made ahead and gently rewarmed so it is perfect for entertaining. The recipe that follows shows the amounts that I used. However, the apricots were so delicious that I think the next time that I make this, I will increase the amount from 1/2 cup to 3/4 cup.

For more tagine recipes:

Lamb Merguez and Chicken Tagine

Lamb Shank Tagine

Crockpot Chicken Tagine

Lamb Tagine with Chickpeas and Cilantro

Recipe

Yield: 4 to 6 servings, depending on sides

Ingredients

1 teaspoon of ground cinnamon (I almost always use rounded measurements when cooking since I think many recipes are geared to people who are not used to seasoning. Usually too much salt and insufficient spices.)

1 teaspoon ground ginger

½ teaspoon turmeric

½ teaspoon black pepper

1 1/2 teaspoons salt

3 tablespoons plus ¼ cup avocado or olive oil

1 (about 3-lb) bone-in, skin on chicken, cut into serving pieces, legs, thighs and breasts only

1 tablespoon unsalted butter (or vegan butter, if keeping kosher)

1 medium red onion, halved, then sliced into half moons about 1/4″ thick

4 large garlic cloves, finely chopped

5 fresh cilantro

5 sprigs fresh flat-leaf parsley

1 3/4 cups water

2 tablespoons mild honey (I actually used Greek Attiki honey because that is what I had and there were no regrets)

1 (3-inch) cinnamon stick

3 green cardamom pods, lightly smashed

4 to 5 whole cloves

½ cup dried Turkish apricots, preferably unsulphured and separated into halves (You could use California apricots, but the Turkish do have a unique flavor and are more traditional. Unsulphured apricots will not have that lovely orangey yellow color that sulphured apricots have, but they taste better, are more traditional and who needs sulphur?! And because something came up and I had already placed my apricots into the syrup, they were left overnight soaking. Amazingly, the apricots had lightened in color from the longer time in the syrup.)

⅓ cup whole blanched almonds

Directions


Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.

Heat butter and 1 tablespoon of oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. (Tip: Use a splatter screen for easier clean-up and less mess!) Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.


Add onion and remaining 1/2 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes.

Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 3/4 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.

While chicken cooks, bring honey, remaining cup of water, cinnamon stick, cardamom pods, whole cloves and apricots to a boil in a 1- to 2-quart heavy saucepan. Then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

While apricots cook, heat remaining ¼ cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. (If you want to cut down on the oil in this recipe, brown the almonds in the oven at 350 degrees F for about 12 minutes.) Transfer with a slotted spoon to paper towels to drain.



Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds and chopped fresh cilantro or parsley on top.

Fresh Fig Salad with Blue Cheese and Candied Pecans

~ lisaandfrancescook ~ 2 Comments

People seem to either love fresh figs or they simply don’t. I am definitely in the camp that loves both fresh and dried figs and I always have a bottle of a good fig balsamic vinegar in my pantry. I will always remember the scene from the movie Women in Love based on the book by D.H. Lawrence. The actor Alan Bates explains the correct way to eat a fresh fig and it is one of the most erotic scenes in a movie and not a single piece of clothing was shed!

Fresh Fig Salad with Blue Cheese and Candied Pecans is a composed salad that looks and tastes decadent but which takes just minutes to prepare.

We take Shabbat and Shabbat dinner seriously and I always try to make something truly special for this important holiday which separates the quotidian from the heavenly. Since we have just moved back to our partially renovated apartment, my days are spent unpacking boxes and trying to figure out where to put things. And then, trying to actually remember where I put things! So when Friday rolled around, I knew that I wanted something special but was not prepared to make a big fuss. Broiled salmon was the chosen main protein because it is readily available and so quick to prepare. And most importantly, it’s delicious. Since most of our weekday meals are vegan or vegetarian, Shabbat is the one day when we eat meat, poultry or fish.

Now my husband likes to do math problems when he has a few moments of time to spare. But I like to build meals and recipes in my head.

Once my veg and carb were sorted, I needed some salad to round things out. I thought that a composed salad would be perfect. Normally, I make four or five middle eastern salads and dips which we enjoy all week. But this week I just didn’t have the bandwidth for that. However, fresh figs have just come into season in our markets.

I’m a big fan of blue cheese – Roquefort, gorgonzola dolce, Point Reyes etc. – and figs and blue cheese make for a harmonious paring. So I started to build my salad. I wanted either fresh, slightly peppery watercress or baby arugula for the green. It would be a nice base for the figs and cheese and the color is beautiful against the cut figs. And I chose a lovely ripe Roquefort for the cheese. It is creamy and sweet but with just enough of a bite to be really interesting. But something was missing. I needed a crunchy texture with some nuttiness as a counterpoint to the creamy cheese and ripe figs.

I don’t believe that you have to make everything yourself, particularly when you are short on time and/or energy. Thankfully, my market sold some delightful caramelized pecans and walnuts from Spain. I chose pecans but you could use walnuts if you prefer. If you choose to make your own, I’m sure that there are numerous recipes online.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Fresh herbs make such a difference to salads and this one cried out for fresh tarragon. It’s sweet and has a slight anise flavor, which I happen to love and goes perfectly with blue cheese. Fortunately, I was in luck and more store had some lovely tarragon. The fig vinegar and a nice grassy olive oil were in my pantry as were salt and pepper. I was ready to compose my salad.

In just minutes I had two beautiful bowls of salad as a first course for our Shabbat meal. It was an elegant and delicious starter that whet our appetites for the rest of the meal.

I made the salad for the two of us, but it can be doubled or tripled as needed. Below is not an exact recipe because none is needed, but I will tell you what I did and approximate amounts.

For two other delicious fresh fig recipes:

Frangipane Fig Tart

Fresh Fig and Walnut Bread

Recipe

Yield: for 2 servings but can be doubled or tripled as needed

Ingredients

4 ripe fresh figs, any variety (I used brown figs, but green or black would also work)

About 2 ounces of a creamy, ripe, slightly sweet blue cheese such as a Roquefort or Gorgonzola Dolce

About 2 to 3 ounces of fresh watercress or baby arugula (More if you like)

About 16 candied pecans or walnuts

One branch of fresh tarragon, leaves removed from the stem and chopped

kosher salt and freshly cracked black pepper to taste

Fig Balsamic Vinegar, drizzled

A grassy EVOO

Directions

Choose your serving dishes and set them out. Place your watercress on the plates.

Remove any stems from the figs. Cut two figs per person into quarters down vertically from the stem end. Place the quartered figs over the watercress in a pleasing array. Scatter the blue cheese and candied pecans over the plate of figs and watercress. Sprinkle the chopped tarragon over everything.

Sprinkle salt and pepper over the salads. You don’t need much because the watercress and cheese add a peppery saltiness of their own. Drizzle with the Fig Vinegar and EVOO and now enjoy!

Cauliflower Eggplant Sabzi

~ lisaandfrancescook ~ Leave a comment

The Hebrew reads: “Our heart is with Majdal Shams.”

Cauliflower Eggplant Sabzi is an easy, flavorful weeknight meal that is sure to please. Sabzi is basically a stew. Now I am aware that there are people who absolutely hate eggplant. I don’t understand it and we might not be able to be friends. Eggplant can be prepared at least 1,001 ways and comes in numerous varieties. If, however, you are one of those individuals, you can still enjoy this dish without the eggplant. Either use more cauliflower or another vegetable of choice.

My husband and I love to take long walks and to spend as much time outside while the weather permits. So when it comes to dinner, I want something that doesn’t take all day and/or can be prepared ahead and which packs a flavor wallop that will satisfy our cravings.

I happened to have both an eggplant and a cauliflower head in my fridge that I needed to use up. Since I wasn’t feeling very inspired at that moment, I went on the web to see if any recipes would fit my criteria. I came across this recipe and thought that it looked pretty simple and would be something that my husband and I would enjoy. All I needed to buy was some naan.

While I have made my own naan and parathas, I am also happy to purchase naan. I spread it with some ghee and sprinkle ajwain (carom seeds) on top to warm. Yummmm!

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

After reading through the recipe, I knew that there would be a few changes that I would make. I simplified the directions, and added more of certain ingredients, Since I also had a bag of baby spinach to use up, I decided that it would also be a welcome addition to the sabzi, adding both nutrients and color.

Our preference is for things to have a mild to medium heat profile. If you prefer things hotter, you can always kick things up by adding serrano peppers, or cayenne. Because the spices are what make this dish, I cannot emphasize enough how important it is to use fresh spices and to grind your own whenever possible. It only takes minutes in an electric coffee or spice grinder and the rewards are manifold. The aromas of this dish while cooking will make your mouth water in anticipation of eating it.

If you choose a vegan yogurt and use EVOO instead of ghee on the naan, the dish will be vegan. Otherwise it is vegetarian, so is perfect for a meatless meal.

Leftovers will keep for several days in the fridge.

Recipe

Yield: 6 Servings

Ingredients

2 rounded tablespoons curry powder, of choice (I used a roasted Sri Lankan that I had made for a previous dish, but a hot Madras curry powder or mild if you don’t like heat)

1.5 teaspoons garam masala

1 rounded teaspoon black mustard seeds

2 tablespoons canola or avocado oil

1 large onion, sliced

4 large cloves garlic, minced

1 Tablespoon finely grated fresh ginger

1 teaspoon salt

1.5 pounds eggplant, cut into chunks, more or less the size of the florets

1 smallish cauliflower cut into florets

About 24-ounces can diced tomatoes or passata

2 15-ounce can chickpeas, rinsed

¾ cup water

2 large handfuls of baby spinach without the stems

Garnishes

Plain Yogurt

Crunchy spiced chickpeas or chakri or chana chor garam

Roasted or spiced cashews

Directions

Heat a heavy-bottomed pan with a tight-fitting lid or a Dutch oven over medium heat. Add the oil, onions and salt and stir for about 3 minutes. Then add in the curry powder, garam masala and mustard seeds to a well that you make in the middle of the onions and toast, stirring, until the spices begin to darken, about 1 minute.

Now add the garlic and ginger to the pan and cook, stirring, for an additional 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, and water. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Add in the spinach and stir though until wilted. Taste and adjust the seasoning, if necessary.

Serve over your rice of choice and/or with naan. Top each serving with a dollop of yogurt, if desired.

You can also garnish this with some spiced cashews or crunchy chickpeas.

Teriyaki Sheet-Pan Chicken

~ lisaandfrancescook ~ Leave a comment

Most of the week my husband and I eat either vegan or lacto-ova vegetarian meals. However, I generally serve either fish, chicken or lamb for Shabbat. Because it is summer and we want to spend as much time outdoors as we can – and because we are once again packing up – this time to move back to our renovated apartment – I want to keep things simple. The idea of spending the day cooking is just not appealing. So when I came across this Teriyaki Sheet-Pan Chicken recipe through The Nosher, I thought that I would give it a try. Apparently it is a favorite Shabbat meal for the Seattle Jewish community, but you don’t have to be Jewish to enjoy it! Of course, I made a few tweaks.

The recipe is Asian-ish. The flavorings are Asian but it does not purport to being an authentic Asian dish. Everyone is so sensitive these days, so I want to be clear about the origins of Teriyaki Sheet-Pan Chicken. The resulting chicken is tender and juicy with a light teriyaki flavor. I served it over brown rice with easy strawberry short cakes for dessert and called it a day.

The ingredients are available pretty much anywhere and the recipe is riffable according to your taste preferences. If you don’t like broccoli, try cauliflower or even carrots. You don’t like chicken thighs, (even though they are almost impossible to mess up) you can use breasts or drumsticks. However, just be aware that you may need to adjust the cooking time somewhat.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

And if you are feeling a bit lazy, as I was this week, or if you are short on time, you can purchase already prepared broccoli or cauliflower florets. And while it wouldn’t be my first choice, you can also purchase pre-chopped garlic and ginger, so this dish comes together quite quickly. It needs nothing more than some rice for a complete meal.

Don’t get too precious about the veggies. The original recipe called for 1 pound of broccoli florets. The pre-cut florets came in a 12 oz. package. However, I had some mushrooms in my fridge that I needed to use up, so I threw those in, quartering them since they were fairly large along with the broccoli and bell pepper and onion. I like our meals to be very veggie forward.

Recipe

Yield: 4 servings

Ingredients

For the teriyaki sauce

3/4 cup soy sauce, preferably low sodium

⅓ cup mirin, dry sherry or rice wine

⅓ cup dark or light brown sugar

4 large cloves of garlic, minced, crushed or grated

2 Tablespoons fresh ginger, minced fine or grated (TIP: freeze the fresh ginger, which not only allows it to last longer, but makes grating it a snap.)

1 Tablespoon cornstarch + 1 ½ Tablespoon water

For the chicken

2 lbs. boneless, skinless chicken thighs

12 ounces broccoli cut into florets

4 ounces of mushrooms, left whole if small or halved or quartered if larger

1 red or yellow onion, cut into wedges

1 large bell pepper (any color), cut into large dice

Neutral oil, with a high burning point like avocado

Salt and pepper to season vegetables (Use red pepper flakes if you want a little heat)

Lightly toasted sesame seeds and 2 or 3 scallions, sliced on an angle scattered over the top for garnish

Directions

For the teriyaki sauce, whisk together the soy sauce, mirin, brown sugar, garlic and ginger.

Add the chicken to a bowl or zip lock bag and pour about half of the teriyaki sauce over the chicken — reserve the remaining half of the sauce. Allow the chicken to marinate for at least 20 minutes while you preheat the oven and prep the remaining ingredients. Alternatively, you can cover the chicken and marinate it in the refrigerator for several hours or overnight. (The longer it marinates, the more the chicken absorbs the flavors.)

Preheat the oven to 400°F. Line a sheet pan with parchment, foil or a silicone baking mat.

Transfer the vegetables onto a large baking sheet, drizzle with oil and lightly season with salt and pepper. You do not need a lot of seasoning as the teriyaki sauce is salty as are kosher chickens if using. Toss the vegetables until evenly coated in the oil.

Place the marinated chicken (with what would be the skin side) on top of the vegetables. Cook in the oven for 20-22 minutes, or until the chicken is almost fully cooked (about 150°F). My thighs were very small, but larger ones will take a bit longer.

While the chicken is cooking, in a small bowl or cup combine the cornstarch and water. Add the remaining teriyaki sauce to a small pot. Bring the sauce up to a simmer, add the cornstarch slurry and let it thicken and cook for 2-3 minutes.

Remove the chicken from the oven and turn on the oven’s broiler. Turn the chicken pieces over and brush each piece of chicken with thickened sauce. Broil the chicken and vegetables for 3-4 minutes. Then remove the pan from the oven, turn the pieces back over and brush the tops with the thickened sauce, spreading some over the vegetables as well. Return the pan to the oven for another 2 to 3 minutes. Keep an eye on your chicken so that it does not burn. If you don’t have a broiler or don’t like to use one, turn your oven up to 425 degrees F. The chicken may take a few minutes longer to get that nice brown color.

You can slice the chicken thighs for presentation, if they are on the larger side. Mine were small so I didn’t see the need. Top with sesame seeds and sliced scallions and drizzle on any remaining teriyaki sauce over the top, if desired. 

    Pashtida

    ~ lisaandfrancescook ~ Leave a comment

    Pashtida is a frittata on steroids or a crustless quiche or kugel. Totally riffable, Pashtida is perfect for hot summer days and only needs some good bread and a salad for a light but satisfying meal. There are many versions of this ubiquitous Israeli dish and here is mine. My version is chock-a-block with delicious herbs, veggies and cheese, but some versions are heavier and more like a kugel. For an interesting read into the origins of the name, check out this site.

    If you have been following my blog, you know that we have been going through a major renovation of our apartment. So since January, we have been renting a much smaller place and without all of my cookware – or clothes. August 1 we are FINALLY MOVING BACK! But this means that I am in the midst of packing, so I am trying to keep things fairly simple and stress-free, but also healthy and delicious. Pashtida is the perfect solution. I served it with my homemade breadsticks and an Armenian Lentil Salad that I had leftover from Shabbat. It was a huge hit with my husband.

    When choosing the vegetables to use, consider both texture and the optics of the final product. We eat with our eyes as well as with our tastebuds. The version I made used only 3 Tablespoons of flour, but the recipe I have written below says 4 Tablespoons. Three worked, but I think that the Pashtida would hold together a bit better with 4 and that is how I will make it in future.

    The cheeses you use is completely up to you. I used a combination of a whole milk ricotta, feta cheese and a grated blend of asiago, fontina and parmesan. If you prefer, you could use grated cheddar or gruyere, fresh mozzarella, and farmers’ cheese. The possibilities are only limited by your preferences and imagination.

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

    I had intended on using zucchini, which I was sure that I had, but turns out that I didn’t. However, I did have some lightly blanched green beans and that worked out perfectly. Asparagus would also be a great option. Fresh herbs and lemon zest added just the right punch of flavor as did slightly charring the veggies. But if you neither have the time nor inclination to take that step, you could skip it and still have a delicious end product.

    Pashtida is delicious at any temperature and makes a great brunch or picnic option. The farmer’s market and grocery stores are full of beautiful produce, so have some fun with this. And if baking breadsticks isn’t your thing, just pick up a good loaf of crusty bread. Add a glass of a fruity Rose or Chardonnay and you have a party!

    Recipe

    Yield: 4 portions

    Ingredients

    About 2 Tbsp Avocado or other neutral oil with a high burn point

    About 1 Tablespoon EVOO for drizzling

    6 scallions, roughly chopped

    1 medium zucchini, cut into ¼ cm thick half-rounds (I didn’t have any so used lightly blanched green beans. Asparagus would also be great.)

    2 ears of corn, kernels removed from cob (I had left-over blanched corn from a previous dinner. If the corn isn’t blanched, the kernels go all over the place. You could also use frozen or drained canned corn. You need 1.5 cups of kernels.)

    2.5 cups cherry or grape tomatoes, half of them cut in half 

    4 large eggs

    4 Tbsp unbleached all-purpose flour 

    Zest of ½ large lemon or 1 whole small lemon

    1/3 cup whole milk ricotta

    3.5 oz feta cheese

    2 ozs grated cheese (I used a mix of fontina, asiago, and parmesan, which came pre-mixed in a package)

    1 very large handful of fresh herbs of choice such as basil, parsley, dill, or cilantro

    Kosher OR sea salt and black pepper OR Aleppo pepper

    Directions

    Preheat the oven to 350 F. 

    Stand the ears of corn up on a plate and carefully remove the kernels, cutting downwards with a sharp knife.

    Heat a medium-large pan on high heat and add the corn kernels to the dry pan. Stir occasionally, allowing them to become more bright yellow in color and a little bit charred. Transfer the corn to another plate, season with a pinch of salt and a drizzle of EVOO.

    Let the pan cool for a few minutes and then place it back onto medium heat. Add 1 Tbsp of avocado oil and then add the zucchini slices (OR green beans or asparagus.) Stir occasionally, until they become slightly softened and begin to brown. Transfer to a plate and add a pinch of salt and a drizzle of EVOO.

    Wipe the pan with a paper towel to remove any brown bits so they don’t burn. On medium heat, heat 1 tsp avocado oil and add the scallions. They should sizzle and become charred within a few minutes. Stir them occasionally, then remove them from the pan.

    Add the last tablespoon of avocado oil to the pan and add the tomatoes. Let them blister and soften slightly. Season with a pinch of salt and remove them from the heat.

    Allow all of the cooked vegetables to cool down.

    In a mixing bowl, beat the eggs until slightly frothy. Slowly sift in the flour and whisk continuously. Then add the ricotta and mix well. Season with a teaspoon of salt and black OR Aleppo pepper.

    Add the vegetables and herbs into the egg mixture, reserving some of each for the top. Using a spatula, mix well. Break up half of the feta cheese into small pieces and add it to the mixture.

    Lightly grease an 8-inch round or square baking dish with butter or avocado oil. (I used an 8-inch square glass pan since I wasn’t able to find an 8-inch cake tin in our temporary rental.) Sprinkle half of the grated cheese around the bottom and sides of the tin or dish. Pour the mixture on top of the grated cheese. Shred the remainder of the feta cheese over the top of the mixture and then top with the remaining grated cheese. Top with the reserved vegetables and herbs.

    Bake the Pashtida for 30-35 minutes, or until it’s fluffy and cooked through. Allow it to rest for 5 to 10 minutes before cutting it. This can be eaten hot, cold or at room temperature. It’s perfect for a picnic.

    Cauliflower Spinach Tofu Curry

    ~ lisaandfrancescook ~ Leave a comment

    Cauliflower Spinach Tofu Curry has it all. Redolent with spices, the smell alone is a meal. The cauliflower, spinach and tofu not only add important nutrients, but they also add a balance of textures for the lively sauce. Since you are making this yourself, you get to control the heat of the finished dish.

    Will you like this even if you don’t follow a vegan diet? Absolutely. Forget that it’s vegan. This curry is simply delicious. The original recipe comes from Rainbow Plant Life with my tweaks below.

    And if you freeze your tofu first and purchase Super Firm tofu, which is now available in many markets, the tofu will have a wonderful meaty texture that is perfect for absorbing the sauce. If you can’t find Super Firm tofu, use the firmest tofu available. Then freeze that, thaw it and press out any additional liquid before cutting it. Either way, pat the tofu dry after very gently squeezing out some water.

    I know that the ingredient list appears to be very long, but don’t be scared off. Most of it is spices, that if you do South Asian or Mediterranean cooking, you will likely have on hand. There is no difficult prep and measuring of the spinach, coriander and cauliflower does not need to be too precise. We happen to like a lot of cauliflower so I probably used more than the amount listed below. Just eyeball it. Same goes for the spinach and coriander leaves.

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

    We ate this Cauliflower Spinach Tofu Curry with both Basmati rice and naan. For serving you can also add some yogurt (dairy or dairy alternative) and toppers like roasted cashews, soybeans or Chakri and a chutney of your choosing. If you have time and the inclination, prepare a raita, like this favorite of mine. And a fruit platter for dessert.


    Recipe

    Yield: 4 to 6 servings, depending on sides

    Ingredients

    Curry

    2 tablespoons avocado oil or neutral-flavored oil of choice

    2 teaspoons whole cumin seeds

    2 teaspoons whole black mustard seeds (can sub brown mustard seeds)

    6 cloves garlic, minced or grated

    2- inch piece fresh ginger, minced or grated (Pro tip: Freeze your fresh ginger and grate it frozen – no need to peel it first. The ginger lasts a long time and is much easier to grate. The vendor at the farmers’ market told me about this when I purchased young, fresh ginger.)

    1 serrano pepper, diced (You can use more if you are into fiery food. This gentle heat was enough for us.)

    1 1/2 teaspoons ground coriander

    1 teaspoon ground turmeric

    1 teaspoon sweet or hot paprika

    1/4 teaspoon ground cinnamon

    1/4 teaspoon freshly grated (or ground) nutmeg

    15 to 20 dried curry leaves

    1 (13.5-ounce/400 mL) can full-fat coconut milk

    1 (8-ounce/227g) can plain tomato sauce

    1 tablespoon cane sugar or coconut sugar

    1 smallish cauliflower head, cut into small florets (450 to 500g florets)

    1 1/2 teaspoons kosher salt

    Freshly cracked black pepper to taste

    1 (14 to 16-ounce) block of super-firm tofu, previously frozen and defrosted

    2 teaspoons kosher or sea salt 

    2 teaspoons garam masala

    3 cups (45g) baby spinach, chopped

    ½ to 1 tablespoon freshly squeezed lemon juice

    1 cup (16g) cilantro leaves and tender stems, chopped

    Directions

    Make the curry. Heat the oil in a 12-inch sauté pan over medium-high heat. Once hot, add the cumin and mustard seeds and cook until they start to pop and the cumin seeds just turn golden, 45 to 60 seconds. Add the garlic, ginger, and serrano peppers, and cook for 90 seconds, stirring frequently. Add the turmeric, coriander, paprika, cinnamon, nutmeg and curry leaves and cook for 30 seconds. (Note: If using a stainless steel pan, this might stick, so stir almost constantly; add a splash or two of water as needed.)

    Deglaze the pan by pouring in the coconut milk, scraping up any browned bits with a spatula. Add the tomato sauce and sugar and bring to a rapid simmer. Stir occasionally and simmer for 3 minutes.

    Add the cauliflower, salt, and pepper, and spoon the curry over the cauliflower. Cover the pan with a lid and adjust the heat to maintain a decent simmer. Cook for 12 to 13 minutes, opening the pan to stir occasionally, until thickened a bit and the cauliflower is fork-tender.

    When the cauliflower is tender, add the garam masala and spinach to the curry. Stir and briefly cook until the spinach is wilted.

    Nestle the cubed tofu into the curry and toss to combine. Turn off the heat, stir in the lemon juice and cilantro, and season to taste with salt as needed. Serve over rice or with naan or roti. (Keep leftovers separate from rice, or the rice will eat up all the sauce).