Matboucha

March 29, 2023March 29, 2023 ~ lisaandfrancescook ~ Leave a comment

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Matboucha is to Morocco and the Middle East what ketchup is to Americans. But OH SO MUCH MORE interesting! This compote of tomatoes, garlic and peppers can be fiery, but you get to control the heat. My husband and I like a fairly mild heat, but you do you.

Matboucha is often served as part of an appetizer platter and as a complement to couscous. However, only your imagination will limit your uses. My husband loves it on sandwiches and it often appears on our Shabbat table to be lapped up with challah. Matboucha will brighten up chicken, meat, tofu, or fish and is great with roasted vegetables and hummus. If you like hot sauce on your eggs (or matza brei), give Matboucha a try instead.

And if you love tomato achaar next time try matboucha with your Indian food!

I like to prepare a large batch and then I freeze half so it is always fresh. It will hold up in your fridge for about a week – if it lasts that long. There are many, many variations for this wonderful condiment but they mostly differ in ingredient quantities or how much you chop up your ingredients. This particular version comes from Shuk, From Market to Table. the Heart of Israeli Home Cooking by Einat Admony and Janna Gur. Sweet and smoked Paprika were added by me after reading other recipes that included it.

Plum tomatoes are easy to find and are perfect for this recipe. However, if they are not available where you live, canned tomatoes can be used. But make sure that they are best quality Italian plum tomatoes!

Recipe

Yield: About 10 to 12 servings

Ingredients

1/4 cup neutral vegetable oil (I used olive, but avocado or any other good quality neutral oil will do)

15 to 20 cloves of garlic, peeled and thinly sliced

4 red bell peppers, cored, seeded and cut into smallish dice

2 to 4 jalapeno or Fresno chiles, cored, seeded and thinly sliced (I actually used dried arbol chiles since my fresh peppers had gone bad)

12 ripe plum tomatoes, cut into quarters (OR a 28 ounce can of Italian plum tomatoes)

1.5 to 2 teaspoons sweet or smoked (or a mix) paprika

kosher salt

Directions

Heat oil in a large, flat-bottomed pan over medium heat. Add the garlic and sauté for 1 minute until fragrant. Do NOT allow the garlic to burn!

Add in the peppers and chiles, reduce the heat to medium-low and cook, stirring frequently, until the peppers have softened – about 15 minutes.

Add the tomatoes, season with a teaspoon of salt and 1.5 teaspoons of sweet paprika to start. You can always add more. Sauté for another minute, mixing everything through.

Reduce the heat to low. Cover the pan and simmer for 1.5 to 3 hours or until the matboucha is thick, shiny and bright red. Give a stir every so often so that nothing sticks or burns. If your tomatoes are dry, add a tablespoon or two of water to the pan. Depending on how juicy the tomatoes are, this could take longer. I uncovered my pan after 1.5 hours to cook off some of the liquid from a batch of particularly large, juicy tomatoes.

Taste at the end and add more salt if your tastebuds require it. Serve at room temperature.

Chickpea Frittata

March 23, 2023March 25, 2023 ~ lisaandfrancescook ~ 2 Comments

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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!

Zesty Carrot Raisin Walnut Salad

February 23, 2023February 17, 2023 ~ lisaandfrancescook ~ 1 Comment

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Zesty Carrot Raisin Walnut Salad is my new, zippier, vegan version of an old staple. This refreshing addition to my weekly salad rotation is easy to make and will last for several days in the fridge. I chose to use the colorful variety of carrots that I had recently purchased, but any carrot will work.

As my followers know, every week for Shabbat I prepare at least 4 or more salads and dips, which we then happily consume throughout the week. While we have our favorites that appear on repeat most weeks, I always try to add something new. Zesty Carrot Raisin Walnut Salad fits the bill. This bright snappy salad is not weighed down by mayonnaise and can shake up even the most jaded palate.

I chose to grate my carrots by hand, but you can absolutely use a food processor. Pre-grated carrots might be available in your grocery store, but grating them fresh will make the salad fresher, more vibrant and will have a longer shelf-life. But you do you!

Don’t be put off by the list of ingredients. Most will be pantry staples – or should be. Other than a light toasting of the walnuts, everything else is simply measured out and mixed through.

Because there is no mayonnaise in this recipe, it not only is vegan but would be a great addition to any picnic. Unlike standard carrot salad, there is no mayonnaise to go bad when left out in the heat or sun.

Recipe

Yield: About 8 to 10 servings

Ingredients

1 pound carrots (multi-colored if available), peeled, trimmed and grated

1/2 cup raisins (any kind, but I used a medley)

1/2 cup coarsely chopped walnuts, lightly toasted in a dry pan (takes about 5-ish minutes)

Rounded 1/4 teaspoon ground cardamom

3/4 teaspoon kosher salt

1/8 teaspoon freshly cracked black pepper

1/4 teaspoon ground turmeric

1/4 teaspoon cayenne pepper or Rajasthan chili (I LOVE Rajasthan chili and use it anywhere cayenne is called for. Super flavorful but not overwhelmingly hot. It’s available online and in South Asian grocery stores.)

Zest of one navel orange

2 Tablespoons maple syrup

2 Tablespoons orange juice

2 Tablespoon EVOO

2 teaspoons to 1 Tablespoon pomegranate molasses

Directions

Place the carrots, raisins and walnuts in a medium large bowl. In a separate bowl, whisk together the dressing. Pour it over the carrot mixture and using a spoon or spatula, mix through. Yup, that’s it.

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!

Kale Butternut Squash Stew over Polenta

October 31, 2022October 31, 2022 ~ lisaandfrancescook ~ Leave a comment

Due to the unprovoked, continuing brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help flood and tornado victims suffering the effects of climate change.

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Kale Butternut Squash Stew over Polenta checks every box for a delicious fall dinner. This vegetable forward meal is bright with the beautiful orange of the butternut squash, the bright green of the kale and the pale yellow of the creamy polenta. The small amount of pancetta is just the right amount to add a salty, crunchy topping to this thoroughly delicious meal. If, however, you wish to keep the meal vegetarian/vegan, I would make some mushroom “bacon” or crispy shallots as a topping instead.

I served this over a creamy, slightly cheesy polenta, but it would be equally delicious over millet, rice or your grain of choice. The polenta added just the right contrast – and color – for me. And if you are going vegan, nowadays you can find vegan cheeses at many mainstream grocery stores. And an unsweetened plant-based “milk” and “butter” would substitute well for the dairy versions.

It always pleasantly surprises me when I come across a recipe that seems almost an afterthought to a magazine that I’m checking out. This one was in the November 2022 issue of Chicago. The recipe by Sarah Grueneberg from her cookbook Listen to Your Vegetables is served as a Thanksgiving side dish. However, after reading it, I thought that by playing around a bit with proportions, and serving it over polenta, Kale Butternut Squash Stew would make a satisfying main meal. And I was right!

This is such a happy dish. Just looking at the beautiful colors makes me smile. And with just a few simple ingredients – and a glass of a nice red wine – we ate well and felt great doing it. The only ingredient that proved a little tricky to find was an Italian pancetta. The grocery stores all sold “pancetta” from Wisconsin. Finally, after a visit to Eataly, I was successful in sourcing the real thing. A good thick-cut “bacon” of any variety would also produce a delicious result, but I was determined to use pancetta.

It was amazing how a such a small amount could impart so much flavor. If you choose to leave it out, then I would definitely use EVOO with some minced garlic and sage thrown in at the beginning. In addition, I would serve the dish with a flavorful topper like a mushroom “bacon” for just the right amount of punch.

Kale, Butternut Squash Stew is an uncomplicated dish to make. But I have found that some of the best meals I have ever eaten are simple dishes made well. This dish encompasses everything I love about autumn in one dish. And my husband raved about it. The next time I make this, I think I’ll make an apple pie for dessert….

Recipe

Yield: 4 generous portions with polenta or other grain

Ingredients

1/2 cup pancetta or thick-cut bacon, diced

2 teaspoons EVOO

1 medium butternut squash, peeled and cut into large dice

1 medium red onion, peeled and coarsely chopped

kosher salt and fresh cracked black pepper to taste

1.5 Tablespoons fresh thyme leaves (I used Lemon Thyme)

1 14.5 ounce can diced tomatoes in juice

2 large bunches of Tuscan (also called Lacinato or Dino) Kale, washed, stems removed and torn into 3-inch pieces.

2 cups of vegetable or chicken stock

Directions

In a large, heavy pot or deep, wide pan (cast iron is great here) cook the pancetta in the EVOO over medium heat until the fat is rendered and the pancetta is golden and crispy. Transfer to a paper towel-lined plate and set aside. Do NOT wipe out the pan!

Return the pan to medium heat and add the squash and onion. Season well with salt. Start with 1 teaspoon. You can always add more. Mix through coating the vegetables with the oil and fat from the pancetta, if used. (If you chose not to use pancetta or bacon, then add 2 more teaspoons of EVOO to the pan before adding the squash and onion.) Cook until the vegetables are softened and beginning to caramelize. This will take about 10 minutes.

Add the thyme and stir through with a wooden spoon, scraping up any brown bits on the bottom of the pot.

Pour in the tomatoes and cook until thickened and the liquid has reduced – about another 10 minutes.

Stir in the kale and cook just until it begins to wilt. Add the stock, reduce the heat to medium low. You’ll want to cook the mixture for about 20 more minutes or until it has thickened and everything has had a chance to make friends and meld. Taste and adjust your seasoning and add lots of fresh, cracked black pepper.

While the stew is cooking, make your polenta, according to your preferences and the package instructions. I like to cook mine in a mix of milk and water and I add plenty of butter and black pepper. At the end of the cooking time, I stir in some freshly grated Pecorino or Parmesan. For this dish, you want the polenta to be soft and creamy.

Top the servings with the bits of polenta or mushroom “bacon.” A nice red wine and some flatbread or other crispy bread is all that is needed to have a small feast.

My Best Oatmeal Cookies

October 4, 2022October 4, 2022 ~ lisaandfrancescook ~ 1 Comment

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There aren’t too many things that beat a great cookie. And My Best Oatmeal Cookies are a truly great cookie! Chock full of flavorful dried fruits and nuts and seasoned with just the right amount of sugar and spice. Lumpy and bumpy – just the way an oatmeal cookie should be.

My Best Oatmeal Cookies are simple to make, but do use fresh dried fruit for maximum flavor and chew. And please, please, always toast your nuts before adding them to the mixture. For years I would just add nuts straight from the fridge or freezer without toasting them first. What a difference a little bit of toasting makes. Since your oven is already heating up for the baking, just toss your nuts on a baking tray and toast for about 12 minutes or until fragrant while you are prepping the cookies. The nuts go in last so the timing is perfect.

While you could just go with cinnamon and nutmeg in this recipe, I strongly urge you to make up a batch of Sweet Hawaij. I’ve begun using it in most recipes that call for cinnamon. Included below is a recipe for Sweet Hawaij from the cookbook Shuk by Einat Admony and Janna Gur. This Yemeni spice blend is magical. I often use it to replace anywhere you might use cinnamon, pumpkin or baharat spices. It will take coffee and roasted vegetables to the next level. Try it in pumpkin pie. I guarantee you will be converted. I make up my own but it is also available online and at spice stores.

Oatmeal cookies happen to be a favorite of my husband’s. The last recipe I tried was for a pumpkin bread that didn’t work the way I had hoped. So I really wanted to make something he and I would love. While I am a huge chocolate lover, everything does not need chocolate to be great. A tendency I have noticed is that people put chocolate chips in EVERYTHING. Please just leave these cookies as is and enjoy them with a glass of milk or a cup of coffee or tea.

You can enjoy My Best Oatmeal Cookies, still slightly warm from the oven or they will keep for days in an airtight tin with a slice of bread in it.

Recipe

Yield: About 3 dozen cookies

Ingredients

1.5 cups of unbleached, all-purpose flour

1/2 teaspoon baking soda

2 teaspoons of sweet hawaij

1/4 teaspoon of kosher or fine sea salt

1 large egg, well beaten

1/2 cup melted butter or vegan butter

1/2 cup melted solid vegetable fat (I like Crisco)

1.75 cups “Old Fashioned” Rolled Oats

1/2 cup dark brown sugar

1 Tablespoon dark molasses

1/4 cup dairy or non-dairy milk

1 teaspoon pure vanilla extract

1/2 cup toasted chopped pecans

1/2 cup toasted chopped walnuts

1/2 cup moist raisins

1/2 cup moist medjool dates, coarsely diced

1/2 cup moist dried sour cherries

Directions

Preheat your oven to 375 degrees F. Line 3 baking sheets with Silpat or parchment. Set aside.

Sift the dry ingredients (first 4 ingredients listed) into a large bowl. Add all of the remaining ingredients and mix through until everything is distributed evenly.

Using a 1.5 Tablespoon cookie scoop (or a spoon) place dough on the prepared baking sheet. The cookies do not spread a great deal but I still keep them about 2 inches apart. I do not flatten the scoops. This keeps the centers chewy and the edges crisp-ish.

Bake, turning half-way (unless you are lucky enough to have a convection oven) for about 16 to 18 minutes. Ovens vary but the cookies should have flattened out somewhat and are brown around the edges. Allow the cookies to cool for about 3 minutes (more is fine) on the baking sheet before removing them to a cooling rack.

Sweet Hawaij

Yield: About 1/2 cup

1 Tablespoon ground cloves

2 Tablespoons freshly grated nutmeg

2 Tablespoons ground cinnamon

2 Tablespoons ground ginger

1 Tablespoon ground cardamom

This will last in a cool, dark place kept in a small glass air-tight jar for up to a year. Mine gets used up waaaaaay before that!

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.

Simple Basbousa

August 2, 2022 ~ lisaandfrancescook ~ Leave a comment

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Simple Basbousa is an easy version of this beloved Levantine sweet treat. This recipe requires no special equipment and because no eggs are called for, it can easily be veganized.

There are many versions of this delightful dessert, including one on my blog with pistachios and coconut. However, all of the recipes for basbousa utilize semolina and a sugar syrup. This means that the cake flavors intensify over time and remains incredibly moist even after several days. Because the Simple Basbousa is dense and sweet from the sugar syrup, a little goes a long way. But it is the perfect complement to well-spiced foods and strong coffee fragrant with cardamom.

I did make a few tweaks to the original recipe, but the changes do not make this Simple Basbousa any more complicated. Generally baked in a rectangular pan. I made mine in a 10-inch square pan because that was what I had on hand.

For Americans who are unfamiliar with basbousa, this Simple Basbousa version reminded both me and my husband of a moist cornbread with honey. Nothing fancy to see here. Just a delicious, simple cake. And in the summer, who wants to slave over dessert?

For more delicious semolina cakes:

Orange Semolina Cake

Lemon Semolina Almond Cake

Recipe

Yield: 25 squares

For the cake

2 cups of coarse semolina (My so-called coarse semolina proved to be only slightly less refined than my fine semolina, so don’t fret if you can’t find both.)

1/4 cup of fine semolina

1 cup of plain whole milk natural yogurt OR plant-based such as coconut

3/4 cup granulated sugar

1/2 cup of unsalted butter or a plant-based vegan “butter,” melted

1/4 teaspoon kosher or fine sea salt

1/2 teaspoon baking soda

1/2 teaspoon each of pure almond and vanilla extract

25 whole blanched almonds

For the syrup

2 cups of granulated sugar

2 cups of water

4 to 5 cardamom pods

1 teaspoon of orange blossom or rose water (I used orange blossom as my husband is not a fan of rose water)

Directions

For the cake

Preheat the oven to 350 degrees F.

Mix together the sugar and melted butter. Then add the yogurt and mix until smooth and well combined.

Combine the semolina, salt and baking soda and then add to the yogurt mixture. Stir well. The mixture will be fairly thick.

Place the batter into a greased pan (9 X 12 or 10 X 10). Smooth out the mixture using the back of a spoon or an off-set spatula. Score the basbousa with a knife into the squares that you see above.

Add an almond to the center of each square, pressing down gently into the batter.

Bake 35 minutes or until golden brown. Ovens vary so it may take longer or shorter.

Meanwhile, make the syrup. Bring the water, sugar and cardamom pods to a boil over medium heat. Boil for 8 to 10 minutes. Then remove the syrup from the heat, discard the cardamom pods and mix through the orange blossom or rose water.

As soon as the basbousa comes out of the oven, pour the syrup gradually over the top. It will be absorbed almost immediately. Allow the basbousa to cool and then cut through the score lines and enjoy!

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Yield: About 10 to 12 servings

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