Mexishuka (Mexican Shakshuka)

~ lisaandfrancescook ~ Leave a comment

This Mexishuka (Mexican Shakshuka), a delicious twist on Mediterranean Shakshuka, will send your tastebuds spinning. By now, most everyone knows and has eaten some version of shakshuka. And like everyone who has tried it, I love it too. But in an effort to use up (down) my pantry, I recalled a recipe that I had come across years ago but never tried. Months into sheltering-in-place – it was time.

I had just received my grocery delivery which would last me for two weeks. Now I have a minor pet peeve. When I am watching cooking shows – not competitions – that are based in someone’s home, I am always amazed at how totally empty their refrigerator and freezer are and how clean their ovens are. Come on! No one who cooks all of the time as such an empty fridge or an oven that clean! I especially love the one who lives in the middle of nowhere North Dakota on a farm – IN WINTER – with an empty fridge and freezer. THIS is what my fridge looks like after my most recent delivery. Keep in mind that I won’t shop again for two weeks.

But I digress. While I had not ever made the recipe for Mexishuka (Mexican Shakshuka) before, I already saw that I wanted to adjust the recipe and I made some significant seasoning changes. I had everything I wanted on hand, including some cans of vegetarian, fat-free refried beans from – well, I don’t actually know, but since the cans were still okay, I’m using them. I did try to buy some Queso Fresco with this last order but nothing was available. So I will substitute with a shredded mozzarella. A shredded cheddar also will go well with this. This dish is vegetarian so is perfect for a Meatless Monday dinner, although it would also make a delicious Sunday brunch. It is loaded with serious attitude and yet tastes soooooooooooo comforting. My version is very well-seasoned but not crazy hot.

Recipe

Yield: 4 servings

Ingredients

15 oz. can of refried beans of choice ( I used a fat-free, vegetarian version) [Delicious but optional so don’t fret if you don’t have any.]

15 oz. can of pinto or kidney beans, rinsed and drained

About 2 Tablespoons EVOO (Canola oil is fine too)

1 large onion, coarsely chopped

4 garlic cloves, crushed and finely chopped

28 oz. can of whole tomatoes, crushed (or diced)

2 Tablespoons tomato paste

1 large jalapeno chili pepper, finely diced (or a hotter chili if that is how you like things)

1 teaspoon apple cider vinegar

2 teaspoons ground cumin

1.5 teaspoons mild chili powder

1/2 teaspoon ground coriander

1 teaspoon dried oregano leaves

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1 Tablespoon brown sugar

1 teaspoon paprika (preferably Spanish smoked Paprika)

1/4 teaspoon cayenne pepper (optional)

1 teaspoon kosher salt or to taste

4 to 6 large eggs

Large handful of loosely packed greens, coarsely chopped ( kale, Swiss chard, spinach, watercress or a mixture)

Garnish (Optional, so take your pick or use them all)

fresh cilantro

sliced avocado

lime wedges

shredded cheese

salsa of choice

Tortillas, pita or other bread that you have around

Directions

Warm the EVOO on medium heat in a heavy (preferably cast iron) large skillet. Add the onion and jalapeno and stir frequently until the onion begins to turn golden, about 8 to 10 minutes.

Add the garlic and cook for one minute, stirring. Then add the spices and tomato paste and cook for one minute, stirring until the spices release their fragrance and the tomato paste just begins to brown.

Add the tomatoes, pinto beans, apple cider vinegar and greens and stir through. [NOTE: when you add your greens depends on the greens being added. Baby spinach takes almost no time to cook so I would only add that just before adding the eggs. Kale takes longer so I would add it here.] Cover the pan and lower the heat to a gentle simmer. Cook for 15 minutes. Turn off the heat.

Make 4 to 6 indentations (depending on the number of eggs you are using) in the mixture. Carefully crack each egg into an indentation, being careful not to break the yokes. Using a knife or spatula, carefully pull on the egg whites (being careful not to disturb the yolks) to mix them with some of the sauce.

Turn the heat back on to a gentle simmer and cook for about 10 minutes, basting the egg whites with sauce from time to time. Now cover the pan and cook for 3 to 5 minutes, depending on how you like your eggs.

In a separate pan or the microwave, heat the refried beans. For serving, place a good dollop of refried beans on the plate/shallow bowl alongside the Mexishuka. Garnish and enjoy!

Farro Salad

~ lisaandfrancescook ~ Leave a comment

It’s been a long winter and a rather dismal spring. Coronavirus aside (okay, is there REALLY anything “aside” about COVID-19?), the weather here has been chilly, damp and most of all – gloomy. I definitely need something to perk me up that has bright colors, loads of flavor and is easy to make. My shopping has changed thanks to COVID-19 and I am at the end of my two weeks since my last delivery. That means that fresh vegetables are sparse. But the idea of a dinner without some great veg dish is unthinkable. Farro Salad makes the perfect side for any grilled or roasted meat, poultry or fish. And since farro is a grain, one dish serves a dual purpose.

This Farro Salad is perfect as I made it, but don’t get too bogged down in specifics. If you don’t have red onion, use shallot, yellow onion or scallion. If you don’t have parsley, use cilantro, basil or even chopped spinach. Need to turn this into more of a main dish? Add some crumbled feta or queso fresco and chickpeas. And if you don’t have farro – well, I can’t help you there. Actually, that’s not true. Use another hearty grain like freekeh, barley or wheat berries. If you have none of those, try this with orzo. The important thing is to cook whatever grain/pasta that you are using according to the directions given on the package until al dente (With some “bite.”)

Farro comes in three forms: pearled, semi-pearled and whole. They each cook for different amounts of time and it is suggested that you soak the whole farro overnight. Any one of the types will work here. And if you are looking to stock your pantry with something other than beans and pasta, you can’t go wrong with farro, which is also delicious hot.

So even if you are living in a sunnier clime, we can all use every bit of the brightness, color and flavor we can get. Try this soon.

Recipe

Yield: 6 servings

Ingredients

1 cup of uncooked farro, cooked according to directions

2 Persian or mini-cucumbers, diced (If you don’t have these cucumbers, English cucumbers are a good replacement.) (Radishes would also work.)

About 1/2 pint grape or cherry tomatoes, halved and coarsely chopped

10-12 Kalamata or other flavorful black olive, chopped

Zest of one lemon

Juice of one lemon

1/2 of a small red onion, chopped

1/4 cup chopped fresh flat-leaf parsley

Kosher or sea salt to taste (I used about 1 teaspoon)

Cracked black pepper, to taste (Or Aleppo pepper if you have it)

A generous 1/4 teaspoon of ground Sumac (optional)

About 4 Tablespoons (1/4 cup) good EVOO

Rounded teaspoon preserved lemon paste (Optional but delicious and great to have around!)

Directions

Cook the farro according to directions, but add the preserved lemon paste to the water if using. I added my salt to the cooking farro, but you can add it after the salad is pulled together. Drain and cool the farro.

Add the farro to all of the other ingredients and serve in a pretty bowl at room temperature. Left-overs can be covered well and left in a cool place overnight. You can refrigerate left-over salad but fresh tomatoes are never as good once they have been refrigerated.

Roasted Cauliflower Soup

~ lisaandfrancescook ~ 1 Comment

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

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

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

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

PS: My husband REALLY LOVED this soup.

For more great cauliflower recipes:

Cauliflower Fried “Rice” with Tofu

Valerie’s Roasted Cauliflower Steaks

Valerie’s Roasted Cauliflower Steaks

Lamb Meatballs with Cauliflower

Cauliflower and Peas (Ghobi Aur Matar)

Spiced Lamb with Cauliflower Tabbouleh

Rich Bean, Mushroom and Cauliflower Stew

Recipe

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

INGREDIENTS

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

INSTRUCTIONS

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

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

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

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

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

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

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

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

Anzac Biscuits with Cranberries

~ lisaandfrancescook ~ 2 Comments

I enjoy reading David Lebovitz’s blog and as soon as this recipe came through this morning, I knew that I had to try it. Anzac Biscuits with Cranberries (Cranzac Cookies) is the perfect Covid 19 treat. This sweet cookie which is popular in Australia and New Zealand doesn’t require any eggs or out-of-the-way ingredients. And if you don’t have cranberries or don’t like them, swap in raisins or other moist dried fruits. Don’t have Golden Syrup, use corn syrup. No dark brown sugar, use light brown sugar.

So what are Anzac Biscuits exactly? They are an oatmeal cookie that supposedly was sent by loving wives, mothers and sisters to their soldiers serving abroad during WWI. The cookies held up well to naval transportation. Some stories claim that the cookies were not sent to soldiers but instead were sold at home to raise funds for the war effort. Whatever the true story, everyone will agree that they are a lovely cookie, as we Americans would say, that are perfect for a lunchbox, afternoon tea or healthyish dessert. I love them with a glass of milk but they go equally well with tea or coffee.

Anzac Biscuits with Cranberries has a wonderful toasty, almost nutty flavor even though there are no actual nuts in the recipe. The cranberries lend just the slightest amount of tartness which plays off perfectly with the sweetness. Each flavor element is present with every bite. You have the coconut, the oatmeal, cranberry and that slight hint of molasses from the brown sugar. I would definitely recommend using the Golden Syrup if you can find it although Corn Syrup should work. Golden Syrup is made from pure cane sugar and has a wonderful, clean taste. Don’t get me wrong. I am not one of those who thinks that Corn Syrup is nothing short of devil worship. I swear by it for my Bourbon Pecan Pie. But I have also come to appreciate Golden Syrup.

Aside from the fact that these cookies are absolutely delicious and don’t require any eggs, they also can easily be put together by hand. I even ended up using my hands (immaculately clean, of course) to do the final mixing and forming. There is not a lot of binder in this recipe and so in order for the cookies to form, I found that I needed to pack them a bit by hand. Children should love helping with this part. The resulting cookie is surprisingly moist, with just the right amount of chewiness.

Make these wonderful Anzac Cookies with Cranberries as a treat for your family (or just yourself) or as a special thank you for our soldiers on the front lines of the fight against Covid 19. Bake a batch tonight.

PS: My husband said to be sure to tell you that these cookies taste way better than they even look!

NOTE: While David didn’t mention it and I didn’t try it this way, I really don’t see why the cookies couldn’t be made with a good quality non-dairy buttery product to keep them vegan.

Recipe

Yield: 26 cookies

Ingredients

1 cup (95g) old-fashioned (rolled) oats, not quick-cooking

1 cup (200g) packed dark brown sugar

1 1/4 cups (175g) all-purpose flour

1 cup (90g) unsweetened shredded coconut

1/2 cup (60g) dried cranberries

1/2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons water

4 tablespoons (60g) unsalted or salted butter, melted

1/4 cup (60ml) golden syrup

Directions

Preheat the oven to 350ºF (175ºC.) Line a baking sheet or two with parchment paper or a silicone baking mat. (If you want to bake them all off at once, you can using two baking sheets, although there will likely be enough dough left to bake more. Since I was able to fit 1 dozen cookies/pan, my last batch was only 2 cookies.)

In a large bowl, mix together the oats, brown sugar, flour, coconut, dried cranberries, baking soda, and salt. Add the water, melted butter, and golden syrup and stir until everything is well combined. (I ended up using my hands to fully combine things since there isn’t a lot of binder here. It will come together but the dough is a bit crumbly.)

Using your very clean hands, or a spring-loaded ice cream scoop, shape the dough into 1 1/4-inch (3cm) balls. Place them evenly spaced apart (about 1- inch/3cm) on the prepared baking sheet(s) and use your hand to flatten each mound of dough so they are about half as high as they originally were. (About 2- inches/5cm.) (As mentioned above, I ended up packing the dough firmly with my hands and then slightly flattening the cookies. They do not spread a great deal.)

Bake the cookies, rotating the baking sheet(s) in the oven, until they are lightly browned across the top, about 12 to 14 minutes. Remove from oven and when cool enough to handle, use a spatula to transfer them to a wire rack.

Storage: The cookies will keep for up to five days in an airtight container at room temperature. The dough can be refrigerated for up to 5 days or frozen for up to three months.

What I’m Buying Now

~ lisaandfrancescook ~ Leave a comment
Root Vegetables | Co+op, welcome to the table

Like most of the world, my husband and I are confined to our apartment. And because we are in the vulnerable age category and I have asthma, we are being especially cautious. Therefore, we have not gone to a grocery store for a month and are relying on the brave individuals who will shop and deliver goods to us. And in order to cut down on the number of deliveries, I have to think very carefully about what I’m buying now.

Being an American of moderate means, I have been spoiled. We live in the land of plenty and I have never lacked for anything of importance. And I had become careless. Yes, I recycled before it became fashionable. But I also wasted food and used toilet paper without a thought. Covid19 has changed all of that. And hopefully, some of the rationing that I have been practicing will continue once we get past this epidemic. And I believe that we will, just as previous generations got past polio and the Great Flu Epidemic. Not unscathed. And not without tremendous and gut-wrenching loss. But this too will pass.

I’m fortunate in that I get to share my isolation with my husband and best friend. I simply can’t imagine what it would be like to go through this alone. But we are missing our first grandchild who was born in November and lives across the country. At this age, she changes daily. And while our son and daughter-in-law have been great at sharing photos and videos, it just isn’t the same as being there to hug and kiss her, read and sing to her. She’ll probably be walking by the time we get to see her in person again.

And like many of you, my husband and I have gotten a little scruffy around the edges. No trips to get haircuts. And I have given myself permission to dress in my favorite overalls and to wear my curly, fuzzy hair down with my dangly earrings. It will be difficult to return to taming my unruly locks and dressing like a respectable adult again.

So what do I do each day? Like many of you, I turn to hobbies and even prayer. I grocery shop and plan meals in my head and make adjustments according to my pantry and what’s actually available at the store when I place an order. Fresh produce has always filled my shopping cart, but I need to think of what foods will hold up well since I am trying to shop only once every 10 days. So what I’m buying now are loads of root vegetables: carrots, radishes, potatoes, turnips, parsnips and beets. Onions, shallots and garlic. And cabbages like kale (curly and lacinato), red cabbage, broccoli and kohlrabi. These are all great for soups, salads, pickles etc.

And while I always bought lots of fresh herbs (which I grow on my terrace in the summer) I was admittedly wasteful. Now, as soon as my parsley and cilantro or dill arrive, I wash the herbs in cold water and dry them well in my salad spinner before putting them away. The same goes for my kale, which I remove from the stems, chop up, wash and dry well. I am amazed at how long these all last now in my fridge and I have almost zero waste from rotting greens. With these in my fridge, and the spices in my pantry, I can make almost anything from plain rice to potatoes to pasta to pulses (lentils) taste delicious as well as being nutritious.

And don’t forget the lemons! Without the zest and bright, fresh juice life would definitely be a much duller place. Other citrus fruit is also good if you have it available.

The further challenge for this week is that it is Passover. And while certain of the rules around eating have relaxed over the years for many adherents, it still is not anything goes. I grew especially anxious when buying eggs became challenging. So many Passover desserts and special treats like matza balls and matza brei rely on eggs as the permissible leavening. And while I have developed a number of delicious vegan options over the years, it’s still a challenge.

Some Passover Options for Vegan and Non-

I am not a rabbinical authority and depending on where your family is from and the traditions you follow, some of the vegan desserts may not be permissible. Options are presented that are now allowed by many who follow the Reform and Conservative Movements and/or Sephardic traditions. It is up to you to decide whether they fit into your permissible Passover foods. And depending on the ingredient that you may be missing, don’t stress. Get creative and use what you do have on hand.

Death by Chocolate Vegan Passover Cake

Passover Sephardic Wine Cookies

Chocolate Chip Vegan Meringue Buttons for Passover

Passover Almond Coconut Macaroons

Passover Florentine Cookies

Passover Orange Ginger Spice Cookies

Moroccan Beet Salad – Barba

Orange and Radish Salad

Roasted Asparagus and Bell Peppers

Parsley Soup

Yemenite Chicken Soup

Aromatic Chicken and Vegetable Soup (Koli)

Garlicky Beet Spread

Moroccan Beet and Orange Salad with Pistachios

Beet Caviar

Vegan Stuffed Vegetables Mediterranean Style

Chicken Thighs with Garlic and Olives and Kale Salad with Lemon Anchovy Dressing

Chicken Thighs with Mushrooms, Eggplant and Tomatoes

Roasted Chicken Thighs with Fennel & Lemon

Nigella Lawson’s Sheet Pan Chicken, Leeks and Peas

Roasted Chicken with Clementines and Arak

Harissa Chicken with Leeks, Potatoes and Yogurt

Chicken Legs with Wine and Yams

Crock Pot Short Ribs

No matter what traditions or religion you observe (or even don’t), we are in this together. So please make smart choices, think of others, especially those less fortunate, and stay healthy. Be generous to those who are helping to make our lives safer and to those families and individuals who have lost their jobs, their loved ones and their sense of security. Remember to call those who are older or alone. Keeping in touch by phone, email or video chatting has never been more important – or easier. It is especially difficult for those who are celebrating holidays this year without their friends and family. Stay connected. And find a way to laugh every day.

Nutritious Comforting Khichari

~ lisaandfrancescook ~ 3 Comments

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

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

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

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

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

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

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

For other great dal and side ideas:

Chana Dal Kichadi

Punjabi Chana Dal

Indian Side Dishes with Something to Please Everyone

Recipe

Yield: About 4 servings

Ingredients

¼ cup red split lentils

¼ cup yellow split mung dal

¼ cup basmati rice

¼ cup white quinoa

2 tablespoons ghee or melted virgin coconut oil

½ teaspoon ground turmeric

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

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

1 small green Thai chile, finely chopped

2 cups chopped cauliflower florets and/or peeled daikon

1 teaspoon ground fennel seeds

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

Optional

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

Directions

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

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

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

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

One-Pot Pasta Puttanesca

~ lisaandfrancescook ~ 2 Comments

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

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

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

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

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

How we’re managing isolation

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

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

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

Recipe

Yield: 4 servings

Ingredients

1 pound of dry pasta like a linguine

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

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

1/4 cup capers, drained

1/2 cup chopped fresh, flat-leaf parsley

2 Tablespoons EVOO

2 teaspoons kosher salt

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

4.5 cups warm tap water

Optional

Grated Parmesan, Asiago or Pecorino Romano cheese

Directions

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

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

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

Note:

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

African Peanut Soup

~ lisaandfrancescook ~ 1 Comment

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

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

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

We can all get through this pandemic.

For more healthy pantry soup ideas:

Lentil Soup

Mediterranean Style Lentil Soup

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

Greek Red Lentil Soup

Carrot and Harissa Soup

Recipe

Servings: 4 to 6 with rice

Ingredients

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

1 large onion, diced

3 large garlic cloves, minced

1 tablespoon freshly grated ginger

1 jalapeno, seeded and finely chopped

2 teaspoons ground cumin

1/2 teaspoon ground cardamom

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

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

1 cup finely chopped or ground canned tomatoes

2 tablespoon maple syrup

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

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

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

Salt and pepper, to taste

For Serving

Cooked rice

Roasted peanuts, roughly chopped

Fresh cilantro or parsley

Directions

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

Italian Polenta Cookies

~ lisaandfrancescook ~ 1 Comment

Everyone is looking for comfort right now, as well as ways to fill unaccustomed time at home. Baking makes your house smell absolutely safe, warm and inviting. But even after the aromas have dissipated, the delight of eating something delicious that you made lingers on. These Italian Polenta Cookies fit that description perfectly.

Grocery shopping has become challenging in the Time of Coronavirus. Many items are out of stock and getting deliveries scheduled can now take days (if at all) instead of hours. And who knows what will actually arrive when the delivery comes? I admit it. My pantry could probably survive the Zombie Apocalypse, but even I need to buy certain fresh staples like eggs, milk and produce.

In looking for some treat to make for my husband and me (because don’t we all need a little sweetness in our lives?) I came back to this recipe from David Lebovitz that I had seen about 18 months ago. I really love the not-overly-sweet variety of Italian cookies and I especially like cookies made from cornmeal or polenta. They just have this extra somethin’ somethin’. There is the zing of lemon with that slight crunch and flavor of the polenta. These Italian Polenta Cookies are perfect for afternoon tea, with a glass of Vin Santo or a cup of coffee.

Recipe

Yield: About 3 dozen cookies

Ingredients

3 tablespoons water

3/4 cup (90g) dried currant or another dried fruit, such as chopped cranberries or cherries

3 tablespoons eau-de-vie or grappa (I used Amaretto since I had neither grappa nor eau-de-vie)

1 3/4 cups (250g) flour

1 cup (160g) fine (or instant) polenta

3/4 cup (150g) granulated sugar, plus more for finishing the cookies

1 teaspoon kosher or sea salt

1 teaspoon baking powder

1 large egg

1 large egg yolk

8 tablespoons (4oz) unsalted butter, melted and cooled

Grated zest of 1 lemon

Directions

Heat the water in a small saucepan until it starts to boil. Turn off the heat and add the currants, or other dried fruit, and liqueur. Set aside for 30 minutes to 1 hour. (They can be plumped a day or two in advance.)


In the bowl of a stand mixer, fitted with the paddle attachment, mix the flour, polenta, sugar, salt and baking powder. (You can also make this dough in a large bowl, stirring with a wooden spoon or spatula.)

In a medium bowl, mix together the egg and the egg yolks, then stir in the melted butter and lemon zest.

Add the egg mixture to the dry ingredients and stir together for about a minute, until they’re well-combined. Add the currants and any liquid, and beat them in at medium speed for about 30 seconds.

Remove the dough from the bowl, wrap it in plastic wrap, flatten it into a disk, and chill until firm, about an hour. (The dough can be made 2-3 days in advance, and baked later.)

To bake the cookies, preheat the oven to 350ºF. Line two baking sheets with parchment paper or silicone baking mats.

On a lightly floured counter top, pinch off tablespoon-sized pieces of dough, roll them into little logs (you may need to flour your hands as the dough can be slightly sticky), then press the logs gently to flatten them a bit, and pinch the ends to taper them. Place them on the baking sheet about an inch (3cm) apart, to allow for some spreading. Sprinkle the tops with granulated sugar.

Bake the cookies until golden brown across the top, about 15 minutes, rotating the baking sheets in the oven midway during baking. Let the cookies cool for a few minutes, then transfer them to a cooling rack.

Storage: The cookies can be kept up to one week in an airtight container at room temperature.

For other wonderful cookie options:

Lavender Mint Shortbread Cookies

Vegan Italian Chocolate Cookies

Tahini Cookies

Salted Chocolate Chip Tahini Cookies

Chewy Molasses Cookies

Tehina Shortbread Cookies

Vegan Oatmeal Raisin Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies

Old Fashioned Sugar Cookies

Indian Spiced Lentil Burgers

~ lisaandfrancescook ~ Leave a comment

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

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

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

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

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

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

Recipe

Yield: 4 burgers

INGREDIENTS

For the Chutney:

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

For the burgers:

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

Garnishes: Optional

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

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

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

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

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

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

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

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

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

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

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

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

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

For other Meatless Monday ideas:

Cauliflower Fried “Rice” with Tofu

Butternut Squash and Arugula Pizza

Roasted Tomato Soup

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

Heirloom Tomato and Ricotta Tart

Tofu Coconut Curry