Peanut Soup

 from Jubilee by Toni Tipton-Martin

Ingredients:

4 Tbsp butter

1/2 C minced onion

1 tsp minced garlic

1 T flour

1 C peanut butter (ideally natural, not sweetened)

1 qt. chicken stock

1 C heavy whipping cream

Salt and pepper

Hot pepper sauce (optional)

Crushed roasted peanuts, for garnish (optional)

Directions:

1. In a med saucepan heat the butter over med heat until it is sizzling. Add onion and garlic and saute about 3 minutes until translucent but not browned. Sprinkle the flour over the mixture and use a whisk to stir it together, about 30 seconds. Whisk in the peanut butter until softened and smooth.

2. Gradually whisk in the chicken stock and bring it to a very gentle simmer. Reduce the heat to low and cook it very gently for 20 min to thicken and marry the flavors, stirring occasionally to prevent sticking. 

3. Stir in the cream and let it gently heat up to your desired service temperature. Do not overheat. Season to taste with salt, pepper and hot pepper sauce. Serve w/peanuts if desired. 

Pulled Pork Ala The Robber

For the Fourth of July the Robber cooked up a little pulled pork in the crockpot (his first!) because he wanted to work that day and I, being post-call, was sleeping. Errrr, trying to sleep. So anyway, he got crockpot duty. After it was done cooking we took it over to our friends the C's and ate it out on their patio, a perfectly lazy way to celebrate the Fourth. Here is what the Robber has sent me to memorialize his pulled pork process. I don't know where he found his inspiration, but maybe this will inspire him again in the future.

Ala the Robber, and in his own words.

Ingredients:

5 lb Pork Shoulder, bone in or bone out (5lb was how much I used and you saw how much it made)

A couple bottles/cans of root beer

1-2 bottles of bbq sauce (I used Sweet Baby Ray's because why would you use anything else?)

Optional Spices (Thyme, Sage, Pepper)--I added a dash of these, but I'm not sure it really makes a difference

1 chopped onion

Some minced garlic (about a tablespoon?)

Directions:

1) Trim fat off of pork shoulder.  I didn't do this beforehand b/c I thought it would taste better, but I think it made it much more greasy.

2) Place pork shoulder in slow cooker.  Top with onion, garlic, spices (if desired), and a good squirt or two of bbq sauce.  Pour root beer on until it covers the pork.

3) Cover and cook on low for 8 hours or so.  Can also try high and go for less time if you're in a rush.  I think I did high for the first 2 hours and then low for another 4 or 5.

4) Remove pork to separate bowl (should be falling apart by this point).  Discard root beer (you can save the onions and put them back in with the pork after shredding or you can chop up a fresh onion and put it in with the pork).  

5) Shred pork with forks.  Mix in the bbq sauce to taste (I used 1 and 1/2 bottles maybe).

6) Place pork back in slow cooker and heat until it starts bubbling.  Be careful cause the bottom can burn, so maybe stir it occasionally?

7) Serve!

Old-Fashioned Meatloaf

So the Robber Man had been hankering after a meatloaf for quite some time, and the hankering only grew all the more intense after two weeks of chicken and rice in Thailand. So for our "American" celebration of our two-year anniversary, I made him a real down-home traditional American meal-- the kind any real husband back in the 50s would have had all the time. Meatloaf. Homemade rolls. Mashed potatoes. Green beans. Watermelon. Pie. And it took me ALL DAY to make, and by make I mean the meatloaf, rolls, and pie (the Robber had to make his own beans and potatoes.) Seriously. How did the women back then do it? 

I used this recipe from Epicurious because it a) said old-fashioned and b) used lots of veggies which the Robber loved. And it was good, and the Robber has gamely been trucking through two whole meatloafs (we doubled the recipe, which made three meatloafs oddly enough-- we froze the third unbaked). He enjoys eating it with mashed potatoes and on hoagie rolls as a meatloaf sandwich.

Instead of the topping it suggests, I made a modified topping which I record down below so the recipe is not entirely as original. Oddly enough, I think meatloaf for me has always been pure beef so having the pork made it different. Not bad. Just not "hit the spot" since it wasn't the meatloaf of my childhood. Oh how we are shaped and fashioned by the things that we love. 

From Gourmet April 1994 by way of Epicurious:

http://www.epicurious.com/recipes/food/views/Old-Fashioned-Meat-Loaf-11676

Ingredients:

2 C. finely chopped onion (about one large onion)

1 T. minced garlic

1 celery rib, finely chopped

1 carrot, finely chopped

1/2 C. finely chopped scallion

2 T. unsalted butter

2 tsp. salt

1 1/2 tsp. freshly ground pepper

2 tsp. Worcestershire sauce

1/3 C. ketchup plus 1/4 C. 

1 1/2 lbs. ground chuck (beef)

3/4 lbs. ground pork 

1 C. fresh bread crumbs (I used panko)

2 large eggs, beaten lightly

1/3 C. minced fresh parsley

2 T. brown sugar

1 T. apple cider vinegar

Directions:

1. Preheat oven to 350F. If using bread pan, line with parchment paper.

2. In a large heavy skillet cook onion, garlic, celery, carrot and scallion in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot is tender, about 5 minutes more. 

3. Stir in salt, pepper, Worcestershire sauce, and 1/3 C. of ketchup. Cook, stirring 1 minute more.

4. In a large bowl, combine vegetables, meats, bread crumbs, eggs, and parsley.

5. In smaller bowl, combine additional 1/4 C. ketchup, brown sugar and vinegar to create sauce for topping.

6. In a shallow baking pan (or bread pan), form mixture into a 10x5 inch loaf and spread sauce over loaf.

7. Bake meat loaf in over 1 hour, or until a meat thermometer inserted in center registers 155F. 

Note: You can freeze a meatloaf before or after baking. If you freeze before baking, wrap formed meatloaf tightly in plastic wrap. When you go to bake it, don't thaw it first, just cook it for 1.5 - 2 times the normal cooking time.

Spring Panzanella

Because the Robbino loves bread salad and because it is the tail end of spring and because when I make bread salads these days I used the sourdough hoagie rolls from Safeway and if there are leftovers it makes the Robber so happy.

I liked this but next time I make it I will use a balsamic dressing instead of the red onion dressing, because the Robbino hates red onions and because I like to make him happy. Fortunately I was saavy enough to only put the dressing over half of the salad anyway.

Who knew white beans were so delicious?

From Smitten Kitchen:

http://smittenkitchen.com/2008/04/spring-panzanella/

Ingredients:

For the croutons:

1/4 C. olive oil

2 cloves garlic, finely chopped

6 C. day-old bread, crust removed, cubed

6 T. finely grated Parmesan, plus more for garnish

Salt and freshly ground black pepper

For the vinaigrette:

Half a red onion, finely diced

2 to 2 1/2 T. white wine vinegar

Juice of half a lemon

1/4 C. olive oil

1/2 tsp. Dijon mustard

For the salad:

4 large leeks

2 tsp. salt

1 lb. asparagus

1 19-oz can of white beans, rinsed and drained or 1 1/2 C. cooked white beans

Directions:

1. Preheat oven to 400°F.

2. Mix the bread cubes with the garlic, olive oil, parmesan, salt and pepper in a large bowl. Toss to coat well. Transfer bread to a baking sheet and sprinkle with salt and pepper. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.

3. Mix the red onion with the vinegar and lemon juice in a small bowl and set aside for a few minutes before whisking in the remaining vinaigrette ingredients: olive oil and dijon. Set aside.

4. Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.

Without draining the cooking water (you will reuse it for the asparagus), transfer leeks to a bowl of ice and cold water to stop cooking, then pat the leeks dry with paper towels.

5. Break off tough ends of asparagus and cook it in the boiling water until crisp-tender, no more than three minutes if they’re pencil-thin, more if your asparagus is thicker. Transfer it to another bowl of ice water, drain and pat it dry.

6. Cut the leeks and the asparagus each into one-inch segments–the leeks will be especially slippery and prone to separating; hold firm and use a sharp knife! Place pieces in a large bowl and mix in beans and cooled parmesan croutons. Pour vinaigrette over and toss well. Season with salt and pepper. 

White Bean and Carmelized Onion Calzone

I am trying, trying as I've said before to want to save healthier recipes in my "to make" list. I know the Robber likes calzones, so I thought why not try this? I asked him about it and he said, "Gross, a calzone is supposed to be a pizza!" But I made it for him anyway. What a good wife I am. And in the end, it wasn't so bad, was it Robber friend? He said, "This tastes kind of ... Indian... like a milder version of a samosa. Next time let's put curry powder and peas in it!" 

On the whole I found this rather underwhelming. The individual components-- the onions, the smashed white beans (so good by themselves!) were good-- but on the whole it didn't manage to impress. I would make it again because it's relatively easy and is a "complete" meal that doesn't involve rice. But maybe I would take the Robber's suggestions and jazz it a little.

Notes: I did "jazz" this by adding a layer of ricotta cheese that needed to be used in between the veggies and the white beans. I also didn't have a fronded fennel, so I just used the fennel seed which was enough in my opinion. I also added a little chopped up chicken to half of this on top of the beans and instead of using salt used a rosemary-garlic-seasalt blend someone gave us for Christmas and omitted the black pepper. I also used store bought pizza dough which usually I don't do, but I didn't have time and lo and behold, it was just fine.

Also, next time I will make two separate calzones instead of one big one because transferring the huge calzone to my baking sheet was a little difficult resulting in some minor damage to the otherwise beautiful calzone.

From the NYTimes:

http://www.nytimes.com/2012/04/18/dining/white-bean-and-caramelized-onion-calzone-recipe.html?ref=dining

Ingredients:

1 large fennel bulb with fronds

3 T. extra virgin olive oil

1 large white onion, halved root to stem and thinly sliced

1 1/2 tsp. fennel seed

1/4 tsp. kosher salt

1/8 tsp. black pepper

1 3/4 C. cooked white beans, from a can or homemade

2 T. olive oil

1/2 tsp. finely grated lemon zest

1/2 teaspoon kosher salt

1/8 teaspoon pepper

All-purpose flour, as needed

1 8-oz. ball pizza dough, homemade or purchased

1/2 tsp. flaky sea salt

Lemon wedges, for serving

Directions:

1. Remove the stems from the fennel bulb. Chop 2 tablespoons of fronds and save the remaining fronds for another use. Halve the bulb lengthwise, remove the core, and thinly slice each half.

2. Heat a large skillet over medium-high heat. Add 3 tablespoons oil, fennel bulb, onion and fennel seed. Cook, stirring occasionally, until vegetables are very tender and caramelized, about 25 minutes. 

Season with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.

3. In a small bowl, mash the beans with 2 tablespoons oil, lemon zest, 1/2 teaspoon salt and 1/8 teaspoon pepper until they form a chunky purée.

4. Heat the oven to 500 degrees. Lightly oil a baking sheet.

5. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread the bean mixture on half of the dough, leaving a half-inch border. Top with the fennel-onion mixture and sprinkle with fennel fronds. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.

6. Transfer calzone to baking sheet. Brush the top with olive oil, and sprinkle with flaky salt. Bake until crust is golden brown and firm, 15 to 20 minutes. Let cool 5 minutes before serving with lemon wedges.

Yield: The NYTimes says 2 servings, but it really more like 4.      

Whole Wheat Pasta with Cauliflower, Walnuts and Ricotta

I made this for the Robber today so that he will have food when I am gone in Utah this week. I'm trying to add more non-dessert recipes to my list of things to make, but I have a hard time getting excited about "pasta and..." However, this recipe caught my eye and it was surprisingly tasty given that most of the components are not of themselves particularly interesting. The Robber said, "I like this, it tastes kind of Asian." I didn't get the Asian vibe but maybe he means the garlic with the red pepper? It took my a little long to make this as I had to saute the cauliflower/onions in two batches because I have only a smaller skillet. We ate it with ricotta cheese and found that to be delicious although I'm sure the feta is good as well. I also threw in some carrots just because I had them which gave the dish more colorful. 

Note: You may ask, as did I, do I really need two heads of cauliflower? The answer is yes.

Originally from Chez Panisse Vegetables (Chez Panisse is a famous Bay Area restaurant) by way of Smitten Kitchen:

http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/

Ingredients:

2 heads cauliflower

1 medium onion

4 cloves garlic

1 lbs. whole-wheat pasta

Extra-virgin olive oil

Salt and pepper

1 pinch red pepper flakes

White wine vinegar

1/2 lemon

1/2 C. toasted chopped walnuts

4 oz. ricotta salata or feta cheese

Directions:

1) Put a large pot of water on to boil and while it is boiling do the following:

-- Cut the cauliflower into small flowerets. 

-- Peel the onion and slice it very thin. 

-- Peel and finely chop the garlic. 

2) Put the pasta on to cook. When it is done cooking, drain and run cool water over it to prevent it from clumping.

3) Saute the cauliflower in olive oil in a large saute pan. When the cauliflower begins to soften, season with salt and pepper and add the sliced onion and red pepper flakes. Saute over medium to high heat until the vegetables are brown and tender. The cauliflower should still be slightly crunchy and should not taste steamed. 

4. Add the garlic and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water. 

5. Add a few drops each of vinegar and lemon juice and the toasted walnuts. Taste and correct the seasoning. 

6. Add the cooked pasta to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together and serve, with the cheese crumbled over the dish.

Serves 6. 

Grilled Butterflied Leg of Lamb

This is another Robber recipe that has been sitting around waiting to be blogged since the Passover. We had a couple over from our ward for Seder and did a smaller version of what we have done at home for a long time. This was the Robber's contribution-- his first experience cooking lamb-- and he did such a good job with it! He grilled the lamb and it was delicious! We save his inspiration here for posterity.

From Simply Recipes:

http://simplyrecipes.com/recipes/grilled_butterflied_leg_of_lamb/

Ingredients:

1 boneless leg of lamb, 5 to 6 lbs, butterflied

1/2 onion, diced

4 cloves garlic, peeled and diced

2 T. fresh chopped rosemary leaves or 1 T. dried

Zest of 1 lemon

1 T. apple cider vinegar

2 T. olive oil

Kosher salt and black pepper

Directions:

1. Chop onion, garlic, and rosemary finely and combine with lemon zest, vinegar and olive oil to create marinade. 

2. Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb in 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate 1-2 hrs.

3. Remove lamb from refrigerator and let come to room temp (about 20 min.) Remove lamb from marinade bag and insert a few skewers through the lamb, crosswise. 

4. Prepare grill. If using gas grill, begin by heating grill on high on all burners. Place lamb, fat side down, on the grill. Sear one side for 4 min, then flip the lamb over to sear the other side for another 4 min. Lower the heat to low, goal temp 300-350F. Cover the grill and let cook for an additional 35-45 minutes until a meat thermometer inserted into the thickest part of the roast registers a minimum of 130F (for medium rare).

5. Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest 5-10 min. Remove skewers. Cut across the grain, 1/4-1/2 inch thick slices. (This recipe's authors recommend serving with mint jelly.)

Yield: Serves 8-10. 

Carmelized Onion and Goat Cheese Cornbread

I made this with the Robber to eat with Pluto's ratatouille as part of our favorite cornbread and ratatouille meal. Smitten Kitchen is right: the goat cheese doesn't really stand out and the texture of the cornbread is more cakey and moist than dry like a traditional cornbread. Truthfully I like my standard cornbread better with the ratatouille flavors, but this cornbread had a hold on me. I couldn't stop snacking on it. I made it in a 9 x 13 glass pan and left out the corn. I loved the onions on the top and would double them in the future, but the Robber didn't care for them and would leave them out in the future. Hrrrmmmm. Oh well. I definitely won't be making this every time I make cornbread because it is so much more work than my standard recipe, but I won't be forgetting about it either!

From Smitten Kitchen:

http://smittenkitchen.com/2009/03/caramelized-onion-and-goat-cheese-cornbread/

Ingredients:

1 C. coarse cornmeal

2 C. buttermilk

1-2 T. oil, butter or a combination thereof

1 C. onion in a 3/4-inch dice

1 3/4 C. all-purpose flour

1 1/2 T. baking powder

1/4 tsp. baking soda

1 tsp. salt

6 ounce log of soft goat cheese, at room temperature

2 T. honey

1/4 C. granulated sugar

3 large eggs

2 T. unsalted butter, melted

Optional: 2 1/2 C. fresh or frozen corn kernels

1 T. bacon fat, vegetable oil or butter

Directions:

1. The night before baking the cornbread, soak the cornmeal in the buttermilk. Cover and leave at room temperature overnight. (I just mixed them together at the beginning and let sit while preparing the rest of the ingredients.)

2. Preheat the oven to 350°F.

3. Heat a large saute pan to medium and coat the bottom with 1 to 2 tablespoons of oil, butter or a combination thereof. Add the onions and cook them until they’re well-caramelized with browned edges. Season with salt and set aside.

4. Sift together the flour, baking powder, baking soda and salt and set aside. (Or you can do this while you are cooking the onions.)

5. In a large mixing bowl, beat the goat cheese until fluffy. Add the eggs, one at a time and scraping down the bowl between each. (It may look a little curdly at this point, don’t worry. It all comes back together in the oven.) Add the melted butter, honey, sugar and cornmeal/buttermilk mixture and mix until smooth. Add the flour mixture and stir until combined and then gently stir in the corn kernels, mixing them until the ingredients are evenly distributed.

6. Place one tablespoon of bacon fat, vegetable oil or butter in a 10 inch round cake pan (you can also use a cast-iron skillet, 9 by 13-inch baking pan or a 12-inch square pan). Place the pan in the oven for 5 to 7 minutes, until the fat gets very hot. With good pot holders, remove the pan and tilt it to grease the corners and sides. Pour in the batter, spreading it evenly and sprinkle the caramelized onion evenly over the top.

7. Bake for about 30 minutes, or until the cornbread is firm and springing (the baking time will depend on the size and type of pan) and a toothpick inserted into the center comes out clean.

8. Allow the bread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve immediately.

Turkey Pot Pie With Cheddar Biscuit Crust

We have had leftover turkey sitting around in the freezer since Thanksgiving and it was high time that we got around to using it. I love a good pot pie, so when I ran across this recipe I was a happy girl. The Robber was less enthusiastic... but you know how he is. He comes around when confronted with the actuality of the delicious dish. I wasn't as in to the cheesy biscuit crust, but the Robber chomped on it and peeled off and ate the extra cheese, so it looks like we're stuck with it. Although if I make this again I think I'll go unhealthy and use white flour, the wheat is just too ponderous. This isn't interesting from a spice perspective, but it is warm and hearty and feels comforting, just like a pot pie should.

I made this in my geranium pot, which did just fine in the oven.

From Gourmet Magazine via a Hint of Honey:

http://www.ahintofhoney.com/2009/11/turkey-pot-pie-with-cheddar-biscuit.html

Ingredients:

For the filling:

4 C. roasted turkey meat, cut into small pieces

3 1/2 C. turkey stock (I just used chicken stock)

1 medium onion, chopped

2 large carrots, peeled and chopped

2 celery ribs, chopped

1-2 lbs. Yukon gold potatoes, diced

1/2 tsp. dried thyme (or 1 tsp. fresh)

3 Tbsp. unsalted butter

8 oz. mushrooms, cleaned and quartered (omitted these)

1/4 cup all-purpose flour

10 oz. frozen baby peas, thawed (used the whole 16 oz. bag)

For the crust:

2 C. whole wheat pastry flour (white whole wheat or all-purpose can be used)

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. black pepper

1- 1 1/2 C. extra-sharp Cheddar, grated

1/2 C. Parmigiano-Reggiano, grated

6 T. cold unsalted butter, cut into 1/2-inch pieces

1 1/4 C. well-shaken buttermilk

Directions:

1. To make the filling, cook onion, carrots, celery, potatoes, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes. (Maybe I didn't chop the potatoes small enough? But I had to cook everything, covered, for much longer before they softened enough.)

2. Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock, scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. At this point it can be refrigerated and reheated over low heat just before topping with biscuit crust. (Because my vegetables took longer, I mixed up the crust while they were cooking and was ready to go to the oven as soon as the veggies were done.)

3. Preheat oven to 400°F with rack in middle.

4. To make the biscuits, sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in large mounds, leaving spaces between biscuits.

5. Bake in preheated oven until biscuits are puffed and golden brown and filling is bubbling, 25 to 35 minutes. (You can sprinkle extra Cheddar cheese on top for the last few minutes of baking.) Let stand 10 minutes before serving.

Yield: Serves 8.

African Peanut Stew

What Sister F. served us for Sunday dinner over rice and with some form of deliciously grilled strips of chicken. She served this with whole unsalted peanuts on the side and with herbed flatbread. What a hearty, delicious Sunday meal! I ate some leftovers the next morning for breakfast.

From Sister F., original source unknown.

Ingredients:

1 T. extra virgin olive oil

1 1/2 C. finely chopped red onion (about 2 medium)

1 1/4 C. finely chopped green bell pepper (1 large)

1/2 C. chopped carrot (1 medium)

1/2 C. chopped celery (2 stalks)

3 garlic cloves, minced

2 T. minced, peeled fresh ginger

1 T. curry powder

1 14-oz. can diced tomatoes, drained

1 bay leaf

4 C. reduced sodium vegetable broth

1 large sweet potato, peeled and cut into 1/2 inch pieces

1 1/2 C. shelled edamame

1/4 C. creamy or crunchy peanut or almond butter

1/4 - 3/4 C. chopped fresh cilantro

1 6 oz. bag baby spinach, torn

1/2 tsp. salt

Blank pepper and additional salt to taste

Directions:

1. Heat oil in a 4 qt. saucepan or Dutch oven over medium heat. Add onion and peppers, carrot and celery. Saute until soft and translucent, about 5 minutes.

2. Add garlic, ginger and curry powder. Saute until fragrant, about 1 minute (do not brown garlic.)

3. Add tomatoes and bay leaf and cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.

4. Add broth and sweet potatoes, bring to a boil. Reduce heat and simmer about 8 minutes.

5. Add edamame and peanut butter, stir to combine. Add cilantro and spinach, cook until thoroughly heated and spinach wilts, about 2 minutes. Season with salt and pepper and desired.

Curried Lentils With Sweet Potatoes And Swiss Chard

So the Robber makes these amazing lentils and I asked him where he got the recipe from and he sent me this link which I kept to try out... but truthfully the Robber's lentils aren't really much like these at all, and are actually better. Which is not to say these are not good. They are really good, and I was surprised how much I liked the Swiss chard. Who knew Swiss chard? Anyway. If you have a good peeler and can get around the annoyance of chopping sweet potatoes, and if you like pea soup, these are for you. Perfect for a cold Rochester day when I want something warm and healthy and feel good. Would be good with some pita.

Note: I didn't have garam masala and I think it would have made a difference in bringing this from good to great. Also, self, try using chicken broth next time instead of vegetable stock.

Adapted from the NYTimes by Smitten Kitchen: http://smittenkitchen.com/2007/11/curried-lentils-and-sweet-potatoes/

(Note again to self: the above link has a link to this blondie recipe you want to try...)

Ingredients:

2 T. extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 tsp. garam masala
1 1/2 tsp. curry powder
1 jalapeño pepper, seeded if desired, then minced (I omitted this)
4 to 5 C. vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 1/2 C. dried lentils
1 bay leaf
1 lbs. Swiss chard, center ribs removed, leaves thinly sliced (I used 2)
1 tsp. kosher salt, more to taste
1/2 tsp. ground black pepper
1/3 C. chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 C. finely chopped tamari almonds, for garnish (optional)
1/4 C. chopped scallions, for garnish

Directions:

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.

Yield: 8 to 10 side-dish servings; 6 main-course servings.

Moroccan Style Tomato Soup With Chickpeas

Here's another recipe that I've had in my to-make pile but haven't done because the Robber doesn't like soup. Which is really a shame because now that I have made this recipe I think he would really like it over some rice. I like it just plain without rice. In fact, I think I really like. The spices are just spicy enough for me, it just hits the spot in cold gray New York, and it is super easy to make. This one might be something I return to again and again.... pending the Robber's approval.

From Mark Bittman: http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html?ref=magazine#Moroccan_Style_Tomato_Soup_With_Chickpeas

(He has another recipe very close to this one, only with bread instead of chickpeas: http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html?ref=magazine#Garlicky_Pappa_al_Pomodoro)

Ingredients:

1 onion, chopped
1 T. minced garlic
1 T. ginger
2 T. olive oil
2 tsp. cumin
2 tsp. coriander
2 tsp. cinnamon
2 pounds tomatoes, chopped
2 C. vegetable or chicken stock
1 1/2 cups cooked chickpeas (I just used a 15 0z. can)
Parsley or cilantro for garnish

Directions:

1. Cook onion and garlic and ginger in olive oil for 5 minutes.

2. Add 2 teaspoons each cumin, coriander and cinnamon; cook for 1 minute.

3. Add tomatoes, stock and cooked chickpeas.

4. Simmer until saucy. Garnish with parsley or cilantro.

Mom's Lasagna

I haven't made this yet, but I'm going to blog the recipe so that I don't lose it in my email archives. This lasagna is so good I really can't eat anyone else's lasagna, it just tastes inferior.

From Mom. No website involved.

Ingredients:

12 lasagna noodles

1 lbs. ground beef

Chopped onion, to taste

Chopped bell pepper, to taste

3 small cans tomato sauce

Thyme, oregano, basil, parsley, other herbs to taste

1 tsp. salt

2 lbs. ricotta cheese

1 lbs. shredded mozzarella cheese

1 C. shredded parmesan cheese

1 tsp. salt

1 egg, beaten

Directions:

1. Boil 12 lasagna noodles according to package directions. Drain, rinse thoroughly with cold water and lay out in a single layer on waxed paper to drain.

2. Scramble ground beef, drain, stir in and cook until limp minced onion and bell pepper to taste. Stir in tomato sauce and season to taste with herbs and salt.

3. Combine cheeses, additional parsley, salt, and beaten egg.

4. Spray the bottom of a glass 9x13 dish with oil. Spread a thin layer of sauce then place three unbroken noodles lengthwise in the pan. Divide the filling into three equal portions and spread one portion carefully on the noodles. I find it best to distribute the filling in small bits all over then very carefully spread the bits with a small knife to form an even layer. Carefully spread a thin layer of sauce over the filling. Put three more noodles in the dish. You can use your broken noodles for the inner layers. Repeat with the filling and sauce until you have made three layers. Put your last three unbroken noodles on the top. Cover with the remaining sauce.

5. Cover the dish with aluminum foil and bake at 350 degrees for 30 minutes.

6. Remove the foil and decorate the lasagna with some parmesean cheese. Bake uncovered an additional 15 minutes.

7. Remove from the oven and allow to set for 10 - 15 minutes before serving. I know you will be tempted to serve it sooner than that, but the wait really does make the lasagna easier to cut and serve. Enjoy!

Creamy Mac and Cheese

It sounds like a good idea, right? And multiple bloggers had gone on and on about how easy and perfect this recipe was. And I had been wanting to learn to make a mac and cheese I really like, since I feel like I don't have a mac and cheese recipe in my arsenal. And I was supposed to make dinner for my friend J., and it looked like a good let-me-bring-you-dinner food...

This all to say that I will never be making this again for ME. Maybe for my family, or the Robber, but not for me. It was just too much. Too creamy. Too cheesy. Too garlicky. And what finally nailed this as never ever again was having to wash the pot and watching the cheese stick all over the sink and clog my drain and imagine what it must be doing right now to my poor little stomach, intestines, and arteries.

Mac and cheese, we might not be friends for a while. Nonetheless, the Robber liked this. He thought it tasted like cheesy breadsticks. And the recipe is versatile-- you can mix and match a bunch of ingredients. So I imagine it has its uses, but for me, in this time of life, it is not a winner.

What DID redeem it for me was adding finely diced walnuts to mine, which gave it an unusual twist, some nutty flavor, and a little crunch.

From Annie's Eats, by way of the Curvy Carrot, originally from some cookbook by Marlena Spider called Macaroni and Cheese:

http://annies-eats.net/2011/10/27/creamy-stovetop-mac-and-cheese/

Ingredients:

12 oz. dried pasta (any old shape, we used elbow macaroni)

2 cloves garlic, minced

1/4 shallot, finely minced (can also use yellow or green onion)

8 oz. cheese, shredded (suggested cheeses from various bloggers include Gouda, Gruyere, Emmenthal, Appenzeller... we just used Muenster and some sharp cheddar)

2 oz. fresh grated Parmesan

1/4 C. milk, half and half, or heavy cream

4 oz. Greek yogurt (sour cream, creme fraiche, regular plain yogurt can work too)

3 T. unsalted butter (can omit this, I think)

Salt and pepper, to taste

Optional: pinch of nutmeg, I recommend diced walnuts

Directions:

1. Cook the pasta as directed until it is al dente and drain, reserving 1 C. of the cooking liquid.

2. Return the pasta to the saucepan immediately. Add the garlic, onion, and cheese to the top and mix lightly to coat.

3. Add the yogurt, butter, and spices (salt, pepper, etc.), stirring well.

4. Add 1/4 C. of the hot cooking liquid to the mixture and stir the cheese until it is thoroughly melted, adding more hot water if needed.

5. Stir until smooth and creamy. Serve immediately.

White Bean Chicken Chili

This recipe I did not make, but rather enjoyed at the home of our friends H&J D. I asked H for the recipe because it was so delicious, but also rather different than the chili I make and I like having two or three versions of a dish in my box o' dishes, just because. I loved the white beans and the lighter feel of this chili, and the Robber ate two big bowls (I think mostly to get away with eating four more pieces of cornbread, bless his cornbread loving heart.)

From All Recipes:

http://allrecipes.com/Recipe/white-bean-chicken-chili/detail.aspx

Ingredients:

4 T. olive oil

2 onions, chopped

4 cloves garlic, minced

2 14.5 oz cans chicken broth

3 tomatillos, chopped

2 16 oz. cans seasoned diced tomatoes

1 jar salsa verde

2 7 oz. cans diced green chiles

1 tsp. dried oregano

1 tsp. ground coriander seed

1/2 tsp. ground cumin

4 ears fresh corn or one bag frozen corn

2 lbs diced, cooked chicken meat

2 15 oz. cans white beans, drained and rinsed

Chili powder, to taste

Salt and pepper, to taste

Lime slices for garnish

Directions:

1. In large pot, heat oil and saute onion and garlic until soft.

2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil and let simmer for 10 minutes.

3. Add corn, salsa, chicken, and beans: simmer for 45 more minutes. Season with salt and pepper to taste and serve.

Chicken Tikka Masala ala the Robber

The Robber made this awesome chicken tikka masala, and just the chicken alone would make a pretty awesome meal, quoth the Robber. "What I would almost want to do," says he, "the grilled chicken is always super tasty coming right off the grill and I think the chicken tikka masala is going to be better on day 2, so we should make extra chicken and eat it fresh with rice and veggies and use the leftover chicken in the masala sauce." Good logic Robber!

For the marinade:

Ingredients:

3 lbs. chicken, boneless skinless breast and thigh meat

2 C. plain yogurt

2 tsp. grated fresh ginger

2 tsp. ground cumin

1/2 tsp. ground cardamom

1/2 tsp. cayenne pepper

1/2 tsp. black pepper

Directions:

1) Pound the chicken to flatten it and prepare it for the marinade. Mix together the yogurt and spices. Pour the marinade over the washed chicken and refrigerate overnight.

Next day:

2) Take the chicken out and scrape off the yogurt. Heavily salt the outside of the chicken according to your salting preferences.

3) You can broil or grill the chicken.

-- To broil: Cover the inside and edges of a baking dish with tin foil. Broil for 15-20 minutes, flipping halfway through.

-- To grill: Heat the grill on high, once the grill is maximum temperature (20 min or so) put the chicken on, let it cook for two minutes and flip it, then allow it to cook two minutes more. May need to cook additional minutes if not done.

4) When chicken is cool, chop into desired size of pieces for dish.

For the sauce:

Ingredients:

1 C. heavy cream

2 15 oz. cans diced tomatoes

1 onion, chopped

1 T. minced garlic

2 tsp. ground cumin

1-2 tsp. paprika

1-2 tsp. chili powder

2-4 tsp. garam masala

1-2 T. white sugar

Optional: additional cayenne pepper

Optional: 1/4 C. ground almonds

Directions:

1) Saute onion and garlic in a small amount of olive oil until onion becomes translucent. Add spices. Stir fry 1-2 min more.

2) Add in tomatoes (including juice) and sugar. Simmer for 10-20 minutes until the sauce is slightly thickened. Add in cream. Simmer for another 10 minutes.

3) Add chicken. Simmer for another 10 minutes until ready to serve.

Serve over basmati or brown rice.

Greek Panzanella

The vegetables in this were delicious and I think would have been even better with a little onion (which I didn't have.) It felt good to eat on a cool summer night outdoors with some friends and is really very easy to make, just lots of chopping. The feta cheese could easily be replaced with goat or some other crumbly cheese, but is a great addition as is. A little untraditional for Americans but for me, almost any salad without lettuce is genius.

From Smells Like Home by way of Annie:

http://annies-eats.net/2010/08/12/greek-panzanella/

Ingredients:

For the salad:

2 T. olive oil

6 C. French bread cubes (1 inch)

Kosher salt

1 cucumber, peeled, seeded and sliced ¼-inch thick

1 red bell pepper, large diced

1 yellow bell pepper, large diced

1 pint cherry tomatoes, halved or quartered

½ red onion, sliced thin

6 oz. crumbled feta cheese

2.5 oz. can sliced black olives, drained (I omitted these)

For the vinaigrette:

2 cloves garlic, minced

1¼ tsp. dried oregano

½ tsp. Dijon mustard

¼ C. red wine or balsamic vinegar

1 tsp. salt

½ tsp. freshly ground black pepper

1/3 cup olive oil

Directions:

1. To prepare the salad, heat the olive oil in a large sauté pan. Add the bread cubes and sprinkle with salt; cook over medium-low heat, tossing frequently, for 5-10 minutes, until nicely browned. Remove from the heat.

2. Combine the cucumber, bell peppers, tomatoes, and red onion in a large bowl.

3. To make the vinaigrette, combine the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Whisk in the olive oil to create an emulsion.

4. Pour the vinaigrette over the vegetables. Add the feta, olives, and bread cubes. Mix together lightly. Set aside for 30 minutes to let the flavors blend before serving. Best if served fresh but will store one day in the fridge.

Curried Red Lentils

The Robber's second Vegetable Tuesday post! He's just taking over this sweet blog. Sweetly. p.s. These are just like heaven-- soooooul satisfying.

Note to self: The Robber is having a hard time remembering exactly. So if you make these next time and they are not quite as good, then figure out what is different, fix it, and then edit this post. But for now, let's trust the Robber.

Ingredients:

2 C. red lentils

4 C. water

4 tsp. chicken bouillon

1/2 onion, diced

1 T. minced garlic

8-10 red creamer potatoes, halved or quartered (not peeled)

1/2 -1 carrot, sliced

1-2 diced Roma tomatoes

Curry powder to taste, minimum 4 tsp.

Note: You can adjust amount of vegetables to taste.

Directions:

1. In large pot, saute lentils in small amount of olive oil with garlic and onion until onions become translucent. Add in water and bouillon cubes and curry powder. Bring to a boil.

2. Add in potatoes and simmer until potatoes are tender. Add in carrots when approximately halfway done and tomatoes towards the end.

3. Taste and add more curry powder, if needed. Serve warm-- I like to eat this by itself, like a pea soup, but the Robber eats it over brown rice.

Hamburgers by the Robber

The Robber's first Vegetable Tuesday recipe! On Labor Day I made homemade buns and the Robber made his own hamburgers and grilled them and then we feasted on hamburgers all week long!!! The Robber was basically in heaven, which is what I say on every blog post these days but it is true since I have come to be with him. :)

Ingredients:

4 lbs. ground hamburger (80% meat, 20% fat)

1/2 large white onion, diced

5 cloves garlic, minced

2 tsp. salt (1/2 tsp. per pound)

1/4 tsp. dried sage

1/4 tsp. dried rosemary

1/4 tsp. garlic salt

Directions:

1. Mix everything up well but not too much (your goal is to get it mixed but touch the meat as little as possible.)

2. Form into 12-ish 1.5" thick patties by grabbing out the amount of meat you could hold in your fist. Press the meat into a patty with your hands. Put your thumb into the middle of the patty to leave a deep thumb print (this will help the patty retain its juices.)

3. Heat gas grill as high as possible, allow to equilibrate for 15-20 minutes to get up to heat. Spray surface with cooking spray to prevent the meat from sticking. BBQ temp should reach approx 500F. Place the burgers on the grill, set timer for 3 min. After 2.5-3 min flip the burgers and grill for 2.5-3 more min, then remove from heat and serve. 3 minutes produces a medium well to done burger. If desired, you can put cheese on for the last 90 seconds or so.

Corn Cakes with Tomato-Avocado Relish

Last Friday I stole a meal from Annie and made this along with her amazing raspberry-lemonade bars and some roasted potato wedges for the Robber. It was a variation on the ratatouille-on-cornbread theme, and received with almost equal enthusiasm. The meal just tasted healthy and the flavors of the cakes and relish worked together well. In fact, the cakes do a little better with the relish than as stand alone, but they would also be good with regular salsa and some melted cheese or sour cream. I made larger cakes-- using 1/4 C. and frying them like a pancake, and they turned out puffy and golden and just the right size for piling on lots of the relish. Annie also recommends eating them with some ranch dressing, but I don't think that is necessary because the relish is so delicious by itself.

From Ezra Pound Cake by way of Annie's Eats:

http://annies-eats.net/2011/08/25/corn-cakes-with-tomato-avocado-relish/

Ingredients:

For the cakes:

3 large ears of corn, shucked

1 cup all-purpose flour

½ C. cornmeal

¼ C. red onion, finely diced

¼ C. thinly sliced fresh basil

1 tsp. baking powder

½ tsp. baking soda

Coarse salt and freshly ground pepper

2 large eggs, lightly beaten

2 T. buttermilk

2 T. unsalted butter, melted

Canola or vegetable oil, for frying

For the relish:

1 large tomato, cored and chopped

1 scallion, minced

1 T. minced fresh basil

1 clove garlic, minced

Juice of half a lime

1½ tsp. olive oil

1½ tsp. white wine vinegar

Coarse salt and freshly ground pepper

1 ripe avocado, pitted and diced

Directions:

1. Cut the corn kernels off of the cobs and place in a large bowl. Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky. Scrape the mixture into the bowl with the remaining corn kernels.

2. Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl. Season with salt and pepper to taste. Stir to mix well. Add the eggs, buttermilk, and butter, and stir just to combine.

3. To make the relish, combine all of the ingredients except the avocado in a medium bowl and mix well to combine. Cover and refrigerate until ready to serve, up to 2 days. Just before serving, mix in the avocado.

4. Place a large skillet over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot. Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching. Fry 1-2 minutes per side, until golden brown. Transfer the cooked cakes to a wire rack and repeat with the remaining batter.

5. Serve immediately topped with the relish and drizzled with ranch dressing, if desired.