Creamy Fava Bean Soup with Mint

Does that photo of a simple (yet elegantly presented) soup get you excited? Not really? Well, it should! No, it's not a fudgy brownie or a tender scone, but it's been making me incredibly happy lately.

Since I made this Carrot-Curry Soup, I've been having a field day with my immersion blender. And to think I would never have purchased such a gadget if left to my own devices. It was actually given to me by the kitchenwares buyer when I worked in the corporate advertising office of Filene's, the venerable department store chain in the Northeast that has since been absorbed by Macy's. I worked as an assistant buyer there right after college, then moved to advertising and had to deal with buyers who loved to drive me crazy by changing the items, prices or photos they wanted to feature in the print ads and catalogues we produced.

Anyway, this little immersion blender was one of the many samples used for photo shoots that were always laying around the buying offices. This was about 6 years ago, and it's only recently that I've truly learned to love my blender. You can make pureed soups in a regular blender, in batches, but a hand-held model does the job in no time with less potential for mess.

So, I've been making pureed soups every chance I get. I did a nice one with celeriac which tasted vibrantly of celery (shocking), but it was an even duller green color than the picture above, so I didn't post it. The thing about soups like this is that you don't need a recipe after you try it once or twice--you can just choose any vegetables or legumes that take well to being pureed (anything too seedy, fibrous or stringy may not work; or it may need straining), combine them with herbs and spices of your choice, add some diced potato or cauliflower for incredible creaminess with a neutral flavor, and go crazy! I'm in love with the creamy texture I can create with just potato or cauliflower and not a drop of cream.

In this particular soup, fava beans add quite a bit of creaminess on their own, so I went with cauliflower instead of starchier potato as my thickener. The flavor is mild, like fava beans, and it's nicely underscored with fresh rosemary. Don't skip the sprinkling of fresh mint or drizzle of lemon juice; with such a simple soup, it's the little things that take it from basic to memorable. Mint is an incredible accompaniment to vegetables--it's a classic with peas, and I've been loving omelets with sauteed zucchini, goat cheese and mint. And finally, I always serve my creamy vegetable soups with either sour cream or yogurt swirled in. The cool tang elevates the other flavors, and it looks beautiful.

Creamy Fava Bean Soup with Mint

Whole Foods markets sell great frozen, shelled fava beans year round. If you can’t find frozen (or fresh), use lima beans. This soup gets its amazingly creamy texture from the pureed beans as well as cauliflower, which has a neutral flavor in this soup. Make it vegetarian--use vegetable instead of chicken broth.

Makes 4 main course servings

1 tbs. olive oil
1 medium onion, chopped
Coarse salt and freshly ground pepper to taste
2 cloves garlic, chopped
1 tbs. fresh rosemary leaves, finely chopped
5 cups low-sodium chicken broth
1 head cauliflower, trimmed and florets chopped into approx. 1-inch pieces
2 1/2 cups frozen, shelled fava beans, or lima beans
Juice of 1/2 to 1 lemon (2 to 3 tbs.)
Yogurt or sour cream
1/4 cup chopped fresh mint

Heat the olive oil in a large saucepan or Dutch oven over medium-low heat. Add the onion, season with salt and pepper and cook, stirring frequently until onion is soft and golden. Add the garlic and rosemary and cook for 2 minutes, stirring constantly. Add broth and cauliflower and season with salt and pepper; cover and bring to a simmer. Cook for 15 minutes or until cauliflower is tender; add fava beans and cook for 5 to 8 minutes more, or until heated through and tender.

Remove pan from heat and puree using a hand held immersion blender (alternatively, puree in batches in a regular blender). Return to low heat, but do not simmer, or soup might splash out of the pot. Add 2 tablespoons lemon juice; taste and adjust seasoning and/or add more lemon juice, according to taste. Ladle into bowls and dollop with yogurt or sour cream and sprinkle with mint.

Here are some more soup recipes from the archives...I love them all.

Creamy Eggplant-Lentil Soup
Quinoa Soup with Spinach and Corn
Golden Split Pea Soup with Leftover Ham
Green Lentil Soup with Indian Spices and Coconut Milk (scroll down)
Vegetable Barley Soup with Poached Egg

Carrot Curry Soup and Cornmeal Biscuits

I’ve always been one to favor chunky soups over smooth, creamy purees. Probably because I was afraid the purees contained an unholy amount of actual cream. I’ve recently figured out that this is not the case. Simply pureeing vegetables will give you a thick, satisfying texture with little or no cream.

I’ll just say up front that I love this carrot soup. It is so thick, rich and loaded with curry flavor. It is mostly made of carrots (shocking, I know) simmered with cumin seeds, red curry powder and some potatoes, which provide extra body and creaminess. Once all your veggies are peeled, it’s really easy, too.

I started with a carrot soup recipe from Once Upon a Tart, a cookbook I really like (and have used mostly for scone recipes and this soup). I opted for coconut milk (reduced fat works fine) to give the soup just a little extra creamy oomph and some more Asian flavor. I honestly thought I would need to punch up the seasoning at the end, but the curry and cumin flavor is perfectly assertive and balanced.

Soup demands bread, rolls or biscuits on the side, so I made these cornmeal biscuits from Cooking Light. For a lighter recipe, they worked really well AND you can make them easily in one bowl; you don’t have to bother with a pastry blender either, just work the very cold butter in with your fingers. The only change I made was to use all whole wheat pastry flour instead of half AP, half whole wheat. Also, they needed a good 4 or 5 extra minutes in the oven.


If you’re celebrating Easter today, have fun! I think I’ve made lamb for the past 3 or 4 years, but today we’re cooking all Asian food. As has been customary for the past 3 years, we were awakened at 6:30am by some lunatic in our building who plays Christian rock CD’s excessively loudly (penetrating ear plugs loud) once a year on this day…awesome. And by that I mean, not awesome.

Carrot Curry Soup
Adapted from Once Upon a Tart by Frank Mentesana and Jerome Audureau

I like the flavor and medium-spicy heat level of Spice Islands red curry powder. If you have a very spicy curry powder, use the lower amount.

Serves 4 to 6

1/2 tablespoon butter
1 tablespoon olive oil
1 large white onion, chopped
Salt and freshly ground black pepper to taste
2-inch piece fresh ginger, peeled and chopped fine (about 2 tablespoons)
1 generous teaspoon cumin seeds
2 to 3 teaspoons red curry powder
2 pounds carrots, peeled and chopped
1 pound russet potatoes, peeled and chopped (about 2 small)
3 cups low-sodium chicken broth, plus up to 1 cup additional for thinning soup
1 (14 oz.) can coconut milk (lowfat or regular), divided
2 fat lime wedges, plus additional for serving
chopped cilantro, for garnish

Heat the butter and oil in a large soup pot over medium-low heat; add the onion, season with salt and pepper and cook, stirring occasionally until very soft and lightly browned, about 8 to 10 minutes. Add the ginger, cumin seeds and curry powder; cook for about 3 more minutes, stirring continuously. Add the carrots and potatoes; stir for 2 minutes. Add 3 cups of the chicken broth and 1 cup of the coconut milk. Season again with salt and pepper, as desired. Cover and bring to a boil. Reduce heat to maintain a steady simmer and cooked, covered, until carrot and potato is very soft, 20 to 30 minutes.

Remove from heat and use a hand-held immersion blender to puree soup. You can also do this in batches in a blender. You should have a very thick consistency. Return to low heat and add the remaining coconut milk, reserving about 3 tablespoons for garnish. Add up to 1 additional cup of chicken broth to get the consistency you want. Squeeze in the juice from the 2 lime wedges. Taste and add more salt and pepper or lime juice as needed.

Ladle into bowls and drizzle with coconut milk in a swirl pattern. Sprinkle with cilantro and serve with lime wedges.

Healthy, Easy Spanish Tortilla

I can't really say breakfast is my favorite meal because I love ALL good meals. But, I do enjoy making breakfast food. I like waffles and crepes, but we don't make them too often, so it's all the more fun when we do. I love quick breads, especially scones. I adore pancakes, though this is probably the breakfast item that gets the most abuse. Don't give up on pancakes, even if you've been served one too many that had the weight and texture of a flat tire. Light, thin cakes mixed with a light touch and topped with maple syrup are one of life's great breakfasts.

When it comes to egg-centric breakfast dishes, there's hardly anything I don't like. One of my standards is eggs over easy with runny yolks, buttered toast and a roasted vegetable, preferably asparagus or zucchini. When we want something that involves a little bit more ceremony, my favorite thing to make is a frittata. I've written about frittatas before, and they're a mainstay in my cooking repertoire because they're incredibly easy, good for any meal, not only breakfast, and adaptable to any ingredients you have on hand.


It wasn't until just recently, though, that I got a handle on the Spanish version of frittata, known as tortilla. The traditional version doesn't need anything more than eggs and sliced potatoes, but you'll also see them made with some onion and maybe peppers. Usually, the thinly sliced potatoes are pan-fried in a skillet using a considerable amount of olive oil. Not only is this less healthy, but it takes time and vigilance over your hot stove. I never bothered making tortilla because it seemed like a lot more work than a standard frittata.

When I had a bunch of leftover red potatoes one day, I decided I wanted to use them for a potato frittata. I would slice and roast them in the oven, then just proceed with my usual frittata method. It dawned on me that the finished product would ultimately be a Spanish tortilla, but a lot healthier and simpler--perfect!


I had half a jar of piquillo peppers, the hot-sweet pickled chiles that are a common Spanish ingredient. I cut those up and used them to add some color, and their kicky flavor turned out to be a nice match for the bland potatoes. Now, I use this method to make potato frittatas with any ingredients I want. The last one I did was with sauteed spinach, caramelized onions and feta. The potatoes turn the otherwise light frittata into a more substantial dish. If you have potatoes lying around along with the odd hunk of cheese and some vegetables in the fridge whose time is limited, you've the got the makings of a great frittata for any meal.

Spanish Tortilla or Potato Frittata
This, like any frittata recipe, is an approximation, not a scientific formula. You can add or take away an ingredient to suit your taste. You can make it with 6 eggs if your skillet is 8 to 10 inches, but I would not go with any less than that. Any type of potato will work here. If you can't find piquillo peppers, either leave them out, try roasted red peppers, or saute some thinly sliced fresh red bell pepper with the onion.

Serves 6

Nonstick cooking spray
3 or 4 small red potatoes, thinly sliced
Salt and pepper to taste
2 tsp. olive oil
1/2 large onion, chopped
2-3 cloves garlic, minced
8 eggs
1/2 cup drained and chopped piquillo peppers
Parsley, for serving

Preheat oven to 400 degrees. Spread the potatoes in single layer on a baking sheet coated with nonstick cooking spray. Lightly coat the potatoes with cooking spray and season with salt and pepper. Roast for 10-15 minutes or until tender.

Meanwhile, add the oil to a 9- to 12-inch oven safe skillet, preferably nonstick or cast iron, over medium heat. Cook the onions until soft and lightly browned, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Season with salt and pepper and set aside.

In a large bowl, whisk the eggs and season with salt and pepper. Add the onion mixture and the piquillo peppers. Preheat your oven's broiler to high and position a rack about 6 to 8 inches away from the heat source. Generously coat the empty skillet with nonstick spray or olive oil and heat to medium-low. Arrange the roasted potato slices in overlapping concentric circles. Pour the egg mixture over the potatoes and cook until the eggs start to set around the edges. Tilt the skillet as you lift the edges of the tortilla with a spatula, letting the liquid egg run into the gaps. When most of the egg is set around the edges, transfer the skillet to the broiler. Cook until egg is just set in the center, about 2 to 5 minutes. It's fine if the tortilla browns a little on top, but watch closely because it can start to burn fast. Let tortilla rest for a few minutes, then serve sprinkled with fresh parsley.

Creamy Eggplant-Lentil Soup

Some things make great leftovers--lasagna, soups and stews, enchiladas. Other things, like risotto or shrimp n' grits, not so much. When you're cooking for one, it helps to go for the things that make great leftovers.

Mike just started a consulting project that requires him to fly to Hartford on Monday mornings, work at the client's offices during the week and get back to Fort Lauderdale on Thursday night. He's done projects that involved a lot of travel in the past, and it's the nature of his job. He doesn't mind the traveling and staying in a hotel, and I don't blame him--I'd rather do that than work in the same office, in the same cubicle, day after day without variation. He has a good gig.

What it means for me on a very practical level is that I don't have someone to cook for as often. Since Mike loves trying new dishes as much as I do, I feel bad making new and exciting things when he's not here. But what are you gonna do? Last week, I needed to cook, and there was a soup recipe in the February issue of Food & Wine that combined two of my very favorite foods--lentils and roasted eggplant. There are a couple lentil recipes on this blog, but that doesn't truly reflect how much I love lentils. They are my go-to ingredient when I want something satisfying and healthy.

This soup is not glamourous, but it is really good. I ate it for dinner three nights in a row, and I have to say that it grew on me. Night one was nice. On night two, I thought, yum, I like this. Night three--so creamy, so light yet filling, subtle yet flavorful--I'd make it again. I've never pureed lentils this way, and it really does create a creamy texture along with a little bit of milk. With a good slice of buttered bread, this is a tasty meal.

The actual recipe as printed in the magazine was lacking--the soup was begging for some aromatic vegetables so I worked in sauteed onion and garlic. The method was a little convoluted, so I tried to streamline it in my version. Finally, F&W tried to gussy it up with a fried sage leaf garnish. There is no way that I would get another pot dirty when I could garnish this soup with a sprig from my thyme plant. A perfect weeknight dinner for one.

By the way, I saved Mike some soup to try when he got home, and the review was good.

Creamy Eggplant-Lentil Soup
Adapted from this recipe in Food & Wine, February 2008
You can used any combination of dried herbs you like--try sage, rosemary, oregano, marjoram or mint. If you want to use fresh herbs instead, add them to the blender with the eggplant instead of sautéing them.

One 1 1/4 to 1 1/2 lb. eggplant, quartered lengthwise
Cooking spray
1 tbs. olive oil
1/2 medium onion
Salt and freshly ground black pepper to taste
1/2 tsp. dried basil
1/2 tsp. dried thyme
2 to 3 cloves garlic, minced
1 cup brown lentils
2 cups low-sodium chicken broth, divided
1 cup lowfat milk
1 tbs. lemon juice

Preheat oven to 400 degrees. Place the eggplant quarters, skin side down, on a foil-lined baking sheet and lightly coat with cooking spray. Season with salt and pepper and bake until eggplant flesh is lightly browned and very tender, about 25 to 30 minutes.

Meanwhile, put the lentils in the saucepan with 1/2 tsp. salt, add enough water to cover by about 2 inches and bring to a boil. Simmer until lentils are tender, about 20 minutes. Drain and set aside.

Meanwhile, heat the oil in a large saucepan over medium-low heat. Add the onion, season with salt and pepper, and add the spices. Cook, stirring often, until onion is soft, about 5 minutes. Add the garlic and cook for 1 to 2 minutes more. Add onion mixture to a blender and set aside.

When eggplant is done, let it cool slightly, then scrape the flesh into the blender with the onion mixture. Add 1 cup of the chicken broth and puree until smooth. Transfer to the saucepan. Now, add the drained lentils to the blender along with the other cup of chicken broth and puree. Add to the saucepan with the eggplant mixture.

Stir the milk and lemon juice into the soup and bring to a simmer. Taste for seasoning and add more salt and pepper as needed. Serve, garnished with fresh herbs if desired.

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Roasted Butternut Squash Risotto with Mushrooms and Spinach

Do you have a trademark dish? In other words, a dish you know you’re good at and could make anytime, anywhere, probably without a recipe? I’m willing to bet anyone who likes to cook has at least one dish like this. Risotto is one of mine. The funny thing is, I recently realized that I only have one risotto dish on this blog. And I’ve never even shared one of my very favorite risotto recipes. Sorry about that.

I don’t remember the first risotto I made. I may have still been in high school because I think that’s when my mom starting making risotto. She would make it with sautéed chicken breast and vegetables, but she had to keep all the veggies separate from the rice. Although my sister loved risotto--and she didn’t really have anything against vegetables--she liked her chicken risotto plain. I can picture her spreading it to the edges of her plate so it would cool faster--a delicious, colorless meal.

I’m not a big fan of white rice, except for sushi, or with Indian food…okay maybe I do like white rice. But for me, risotto is in a whole different category. It is so creamy, yet toothsome, and satisfies your belly like regular steamed rice does not. I love this recipe because all the components are favorites of mine, especially the butternut squash. It requires roasting to caramelize it and bring out the sweetness, so this is a great cool weather risotto. No meat here, but it still makes a hearty main dish.

In my previous post for Fava Bean Risotto with Pancetta, I included some step-by-step photos if you’re a risotto newbie. Finally I’ll echo what Nigella Lawson writes in How to Eat, her first cookbook that I was skimming through last night. Risotto is not difficult. It’s actually quite forgiving unless you totally abandon it for extended minutes to risk scorched rice. Think of the stirring as a relaxing, meditative activity, and this could become one of your favorite meals to prepare too. I’ve included tips and detailed instructions in the recipe, so I won’t go on.

So, what are your trademark dishes? Let’s discuss in the comments.


Roasted Butternut Squash Risotto with Mushrooms
I like to use Arborio rice from Italy for risotto. I’ve tried domestic brands of risotto rice, but they never seem as creamy as the Italian brands. This is a fairly light risotto--you'll see recipe that have you finish the rice with butter or cream or more cheese, but I don't find it necessary. You can make this vegetarian by replacing the chicken broth with vegetable broth. If your grocery store sells peeled and chopped butternut squash, it might be worth the extra cost. It’s a bit of a hassle to peel yourself, so if your husband is sick of doing it for you this is a great option.

3 cups butternut squash, peeled and cut into half-inch pieces
2 1/2 tbs. olive oil, divided
coarse salt and freshly ground black pepper to taste
1/2 tsp. dried thyme or rosemary
1 lb. Portobello mushrooms, sliced and cut into 1 1/2-inch pieces
4 cups low-sodium chicken broth
1 tbs. unsalted butter, divided
1 large shallot, chopped (or 1 small onion)
2 garlic cloves, chopped
1 1/4 cups Arborio rice
1/2 cup dry white wine
6 to 8 oz. spinach leaves
Fresh thyme leaves and/or chopped parsley (optional)
Parmigiano-Reggiano, for serving

Preheat oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray. On the baking sheet, toss the butternut squash with about 1 tablespoon of olive oil, salt and pepper and dried thyme. Roast until tender and lightly browned, about 15 minutes.

Meanwhile, heat 1/2 tbs. olive oil and 1/2 tbs. butter in a skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook until their water nearly evaporates, about 5 minutes. Reduce heat to low and continue cooking until tender, about 3 more minutes. Set aside.

Heat the chicken broth (it does not have to boil) in a medium saucepan and keep warm over low heat.

In a large saucepan or soup pot, heat 1 tablespoon of olive oil and 1/2 tablespoon of butter over medium-low heat. Add the shallot and cook until soft but not browned. Add the garlic and cook, stirring constantly for 1 minute. Add the rice and stir constantly for 2 to 3 minutes until all the grains are slick and slightly opaque. Add the wine and simmer until almost completely absorbed.

Add two ladles full of broth to the risotto and bring to a simmer. Season with a bit of salt and pepper. Keep the risotto at a steady simmer, stirring continuously until the broth has evaporated almost completely. Add one ladle full of broth, stir until it is nearly evaporated, then add another ladle full. Continue simmering and stirring, adding broth as necessary, for about 22-24 minutes or until the rice is creamy and cooked through, but still firm to the bite. When the risotto is on its last ladle full of broth, add the spinach (I try to use as much as I can fit, but use the amount that looks right to you, remembering that the volume reduces considerably.). Stir until spinach is just wilted. Add the roasted squash and portobellos. Add the fresh herbs if using. Serve immediately, passing Parmigiano-Reggiano at the table. Check the seasoning and add more salt and pepper to taste.

You may not use all the broth. If you run out of broth, just use hot water to finish the risotto. It’s not absolutely necessary to stir for 22 minutes straight, but you don’t want to put down your spoon for too long or leave the risotto unattended and risk scorching.

Here are some more creative risottos from food blogs I read:

1) Meyer Lemon Risotto made with barley from 101 Cookbooks--I've been wanting to try risotto with different grains--love this!

2) Tomato Risotto with Fennel Seeds from Lucullian Delights--the fennel seeds made this simple dish so interesting.

3) Risotto with Beets from La Tartine Gourmande - Stunning--just look! And what an appealing mix of flavor and texture.

4) Gorgonzola, Rocket and Pear Risotto from The Passionate Cook - I love blue cheese with pears and we are crazy about rocket (or arugula if you don't live across the pond). Also check out the link's to Johanna's other seasonal risotto dishes, including one with chestnuts!

Quinoa Soup with Spinach and Corn

This soup is one of our favorite recent recipe discoveries. I’m happy to say that it came in its original form from another food blogger I recently discovered. I have been enjoying Nicole’s blog, Cucina Nicolina, and this soup attests to her culinary sensibility (I love fawning over other food blogs--you guys are endlessly inspiring!).

You know quinoa is good for you, right? It’s an ancient grain, a superfood, a complete protein and all that jazz. But none of that would be any comfort at all if the stuff wasn’t so delicious. I’ve been making steamed quinoa for a couple years now as a side dish, usually a pilaf. This is always very good, but I’ve never enjoyed quinoa as much as I do in this soup.

This recipe is for a very big batch, and I don’t recommend scaling it down. Not because you can’t, but because you’ll want a lot of this soup to eat for lunch, for a quick leftover dinner, whatever. A lot of liquid is required here because quinoa is like a sponge that never tires of soaking up anything in its wake. You’ll notice the soup continue to get thicker in the days after you make it. Just add a bit more liquid to get the consistency you want, or eat as is and enjoy the luxurious thickness.

The first time I cooked this soup, I thought it would need something more to add richness and substance, so we topped it with poached eggs. While this is really delicious and is vital to other soups such as this one, you just don’t need it to make the quinoa soup complete. The particular quality of starchiness in the quinoa thickens and enriches the broth enough on its own.

I know I’ve written about nothing else in this post but soup, so I’ll try to wrap it up quickly. Mike and I LOVE it. We’re not vegetarians, certainly not vegans, but we couldn’t ask for more than a bowl of this. Try it with the Honey Spelt Bread in the previous post. And by the way, it’s done from start to finish in under 30 minutes, and that’s if you’re fairly lazy about it.

Quinoa Soup with Spinach and Corn
Adapted from this recipe at Cucina Nicolina
I prefer chicken broth (especially Swanson’s low-sodium or Whole Foods regular), but you can certainly use vegetable broth if necessary. This soup is easy to play with, so add any dried or fresh herbs, or seasonings that sound good. If you really want to speed up the process, you could cook the mushrooms in a separate skillet while the quinoa is simmering.

Serves 7-8

2 tbs. olive oil, divided
1 lb. mushrooms, sliced (use white, Portobello, or a combination)
salt and freshly ground black pepper to taste
1 large red or white onion, chopped
6 cloves garlic, thinly sliced
1 3/4 cups quinoa
8 cups chicken broth
3 cups water
2 cups frozen or fresh corn
12-14 oz. spinach leaves
2 tbs. soy sauce

Heat 1 tbs. of the oil in a large pot over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring often, until the water they release nearly evaporates, about 5 minutes. Reduce heat to medium-low and continue cooking until lightly browned and soft. Remove to a bowl and set aside.

Add the remaining oil to the pot and heat to medium. Add the onions, season and cook until soft and browned, about 8 minutes. Add the garlic, cook for 2 minutes more and add the chicken broth. Cover and bring to a boil, then add the quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Uncover and add the water and corn and return to a simmer. Add the spinach leaves a few handfuls at a time. Add the reserved mushrooms and soy sauce. Simmer for a few minutes to blend the flavors, taste for seasoning and add more salt and pepper as needed. Serve as is, or with a poached egg on top.

Healthy Bell Pepper and Zucchini Gratin

You hear the word, “gratin,” and you immediately think of cheesy, creamy goodness, right? So do I, but I also think of all the fat and calories that go along with them. And what about the vegetables? Whether it’s a potato gratin or any other variety, the nutritious, delicious veggies are all but lost in the decadent mix.

The truth is, I pretty much never make gratins. I would rather have a side dish of roasted vegetables with salt, pepper and just a wee bit of olive oil. That doesn’t mean I am not willing to try something new. When I saw this recipe in the June issue of Cooking Light, I almost passed right over it. But because I’ve never really given up the hope of a luscious, healthy vegetable gratin, I skimmed over the recipe—no milk or cream in sight! Could it be any good? It sounded good, and this magazine does have a pretty healthy (no pun intended) track record.

So here it is, folks (after some tasty changes and simplifications from the original, of course): a moist, extremely flavorful gratin that tastes like something special even though the components and the technique couldn’t be more straightforward. I served this with the cumin and honey marinated lamb kabobs that I mentioned in the previous post. The gratin is great all by itself, but piled into homemade pita bread with the tender cubes of lamb and my garlic-yogurt sauce, it makes the meal.

Bell Pepper and Zucchini Gratin
Adapted from this recipe in Cooking Light magazine

Substitutions are a natural in a dish like this. I omitted the yellow squash called for in the original recipe and used all zucchini. Yellow, red or orange bell peppers are all great, but I would stay away from the green ones if you can. I don’t think they are as sweet. My trick with this recipe is to brown the vegetables in a skillet to get some caramelization going instead of just tossing them into the oven raw—it pays off with great flavor.

Serves 4 to 6

Nonstick cooking spray
1 to 2 tbs. olive oil, divided
1 yellow onion, thinly sliced into half moons
1 red bell pepper, thinly sliced
1 yellow or orange bell pepper, thinly sliced
Coarse salt and freshly ground black pepper
Hungarian paprika
3 zucchini, halved lengthwise and sliced 1/4-inch thick
1/4 cup (packed) sun-dried tomatoes in olive oil, patted dry with paper towels and thinly sliced
1 tsp. fresh thyme leaves (or 1/4 tsp. dried)
1 1/2 tbs. dried bread crumbs
2 tbs. freshly grated Parmigiano-Reggiano cheese

Preheat oven to 400 degrees and coat a 9-inch round or 8-inch square baking dish with cooking spray. Coat a large skillet with half to one tablespoon of the oil and heat to medium-high. Add the bell peppers and cook for 3 minutes, then add the onions. Season with salt, pepper and paprika to taste. Continue to cook, stirring often until the vegetables are tender and lightly browned. Remove to a large bowl. Add another half to one tablespoon of oil to coat the bottom of the skillet. Add the zucchini, stir well, and season with salt, pepper and paprika. Cook, stirring often until zucchini is lightly browned on both sides. Add to the bowl with the bell peppers, along with the thyme and sun-dried tomatoes, and toss to combine.

Meanwhile, combine the breadcrumbs and cheese together in a small bowl. Transfer the vegetables into the prepared baking dish. Sprinkle the breadcrumb-cheese mixture evenly over the top and bake for 20 minutes. Let the gratin rest for 5 minutes, then serve right away.


Technorati Tags: recipes, sides, healthy, gratin, bell pepper, zucchini

Whole Wheat Linguine with Roasted Vegetables and Pesto Sauce

In the last posted, I hinted that I had a great new pasta recipe. I might have even called it, “the greatest.” It’s pretty simple—pasta tossed with basil pesto and a rainbow of roasted vegetables. But there’s just something about the way all the elements enhance and complement each other when you put them together. The slow-roasted tomatoes are sweet, the eggplant is incredibly silky, the onions are perfectly caramelized, the zucchini and mushrooms are full of flavor and the garlicky pesto is bright and fresh.

I started preparing this dish early in the day so I could roast the tomatoes at a low oven temperature, but I think you would get comparable results if you turned up the heat and decreased the time. I also spent a good deal of time hanging around the kitchen roasting the batches of vegetables. I don’t mind the waiting—there’s little actual work to do, and roasting is my favorite way to prepare these veggies. I did all this on a Sunday when I didn’t mind a little fussing around.

Make this recipe for you and one lucky person, so you’ll have enough to eat again in the next day or two. I think it may be even better when the veggies and noodles have had a chance to stew in the slick, fragrant pesto sauce, the garlic has mellowed and the flavors have meshed together lusciously.

Here are some other fantastic pasta recipes I've found on other food blogs:

1) Pasta with (VERY) slow roasted tomatoes on A Veggie Venture
2) Lisa's Shrimp and Penne on La Mia Cucina
3) One that I saved way back she posted it: Rigatoni with 5 Lilies and Ricotta Salata on Orangette
4) Egg noodles with zucchini and balsamic vinegar on The Wednesday Chef
5) Fresh pasta with zucchini and sundried tomatoes on What's For Lunch Honey?
6) Bee's grandfather's pasta with thyme-flavored tomato ricotta sauce on La Tartine Gourmande

Whole Wheat Linguine with Roasted Vegetables and Pesto Sauce
Serves 4

Pesto:
1 cup fresh basil leaves
2 generous tbs. toasted pine nuts
2 generous tbs. grated Parmigiano-Reggiano
2-3 tbs. extra virgin olive oil
2 medium cloves garlic
salt and pepper to taste
pasta cooking water, to thin to desired consistency

Combine the basil, pine nuts, cheese, olive oil and garlic in a blender and puree. Season with salt and pepper. Add small amounts of the pasta cooking water and continue to blend until you have a thick, but pourable consistency.

Pasta:
10-12 roma tomatoes, halved and cored
olive oil
Salt and ground black pepper
1 large eggplant, cut into 1-inch chunks
8 oz. Portobello mushroom caps, cut into chunks
4 small zucchini, cut into chunks
1 large red onion, layers separated and cut into 1-inch chunks
¾ lb. whole wheat linguine (I like Whole Foods’ 365 brand)


Preheat the oven to 275 degrees. Place the tomato halves cut side up on a baking sheet coated with cooking spray. Drizzle some olive oil over the top and season with salt and pepper. Roast for about 3 hours or until tomatoes are very soft and at least half their original volume. If you have less time, increase the temperature. If you have more, let them cook until they are as sweet and chewy as you want. It will be good either way, but I have the feeling that slow roasting provides the sweetest result. Remove from the oven, set aside until cool and cut in half lengthwise.

Increase oven temperature to 400 degrees. Toss the other vegetables with a little oil, season with salt and pepper and spread them out on baking sheets coated with cooking spray. Roast until browned and tender, tossing once during cooking. Keep in mind that the vegetables will finish cooking at different times, and remove them from the oven accordingly.

Meanwhile, make the pesto and cook the pasta. Reserve about ½ cup of the pasta water, just before draining. Add a little at a time to the pesto until it has a thick, but pourable consistency.

Drain the pasta and return it to the pasta pot. Add the roasted vegetables and toss gently. Add the pesto and toss to coat. At this point, you may want to add a bit of pasta water to moisten the vegetable and loosen the sauce a bit more, but it’s your call. Take it slow and stop when things look good to you.

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Technorati Tags: recipes, pasta, healthy, vegetarian, Main Course

Spring Vegetable Tart with Herb Whole Wheat Crust

I can't believe it's almost summer! I have always felt that summer kicked off with Memorial Day weekend (the last weekend of May in the U.S.). However, since I moved to Florida a few years ago, I often find myself forgetting what time of year it is due to the near constant sunshine and tropical climate. I am not complaining, just explaining why I happen to be a little late with my "spring" tart. At least I snuck it in before the holiday weekend!

Although I think of asparagus, green onions and mushrooms as spring vegetables, they are available year round just about everywhere. If you are lucky enough to get hold of some fresh wild mushrooms, like chanterelles, they would make this tart extra special. The simple ricotta and feta cheese filling makes the tart substantial enough to be a main course and would be a great base for other vegetable tarts-- a summer version with eggplant and tomato comes to mind.

I have done several variations on my whole wheat tart crust in the past few months, and I think I have settled on this one as my favorite. I love adding rosemary to the dough for extra flavor and fragrance. I like to freeze the dough in the tart pan before I bake it because this seems to encourage it to hold its shape when it hits the hot oven. If you can't get enough tart-making, here is another savory option.

Spring Vegetable Tart with Herb Whole Wheat Crust
Makes 1-9 to 11 inch tart

1 c. whole wheat flour
½ c. all-purpose flour
½ tsp. salt
1 tbs. chopped fresh rosemary
1 stick unsalted butter (4 oz.), cut into small cubes and chilled
¼ to ½ c. ice water

1 tbs. olive oil, divided
1 lb. asparagus, trimmed and cut into 2 inch pieces
salt and pepper, to taste
8 oz. cremini or button mushrooms, sliced
8 oz. Portobello mushrooms, cut into 2 inch pieces
5 scallions, white and light green parts, thinly sliced
2 tsp. fresh thyme leaves
1 ½ c. ricotta cheese
½ c. crumbled feta cheese
1 egg, lightly beaten

In a food processor, pulse the flours, 1⁄2 tsp. salt, and rosemary to combine. Add the cold, diced butter and pulse until you have a coarse mixture roughly the size of small peas. Sprinkle ¼ c. of the ice water over the flour mixture, then pulse again, adding additional water as needed until the dough just starts to come together. It should still look scraggly and a little sandy at this point. You don’t want to get it so wet that it forms a ball in the food processor.

Turn the dough out onto a lightly floured surface, pressing and kneading it together and forming it into a disk. Roll the dough out into a 12 or 13 inch circle, about 1/8 inch thick, with a floured rolling pin, keeping the dough moving on your floured surface so it does not stick. Drape the dough over your rolling pin and transfer it into a 9 to 11 inch fluted tart pan with a removable bottom. Press the dough into the sides of pan and trim any excess dough hanging over the edges. You can use these extra pieces to patch any holes. Prick the dough all over with a fork and freeze for at least 20 minutes.

Meanwhile, preheat your oven to 400 degrees. Bake the frozen tart crust for 20 minutes or until just beginning to color.

While the crust is baking, prepare the filling: heat half the oil in a large skillet to medium-high. Add the asparagus and cook for 3-4 minutes, or until soft. Season with salt and pepper and remove to a bowl. Add the remaining oil and the mushrooms to the skillet and cook for 5 minutes, or until the mushrooms are soft. Season with salt and pepper. Add the scallions and cook for 2-3 minutes. Add the mushroom mixture to the bowl with the asparagus, add the fresh thyme and gently stir to combine the vegetables.

In another bowl, combine the ricotta and feta. Season with pepper and just a pinch of salt (because the feta is salty). Stir in the egg. Spread the cheese mixture over the surface of the tart crust. Pour the vegetables over the cheese. Bake the tart at 400 degrees for 25-30 minutes, or until the cheese is slightly puffed. Cool for 10-15 minutes and serve.

Technorati Tags: recipes, tarts, vegetarian, Main Course

Carrot and Chickpea Salad with Olives and Cumin Vinaigrette

It is easy to forget that the carrot can be a stand-alone vegetable. So often it is just part of the "holy trinity," along with onions and celery, in a soup base; a colorful salad add-in; or a member of the crudite platter, whose presence there, or on any veggie tray, is taken for granted.

I reminded myself how well carrots perform as the main attraction when I made this salad. Easter put carrots in my head. I wasn't up for a rich, indulgent carrot cake, but I needed a hearty side dish, so I thought of this recipe. It is from Once Upon a Tart, a book I have mentioned a lot on this blog (like here & here), always glowingly. The recipe is one of many that I flagged with post-its.

I think chickpeas have to be my favorite bean, and I love olives. I like carrots, but like most people, I wouldn't say I "love" this particular vegetable. I may have to change that assessment now, because I love this salad. It's addictive and, as I discovered a few days after making it, highly adaptable. Toss in chicken, shrimp, avocado--whatever sounds good. Just don't take the spotlight away from the carrots, and you'll be floating.

I wasn't sure what I would turn up when I searched food blogs for "carrots," but I was not disappointed!

Ginger and cumin are perfect flavors for roasted carrots on La Tartine Gourmande.

Moroccan-Style Carrots with pine nuts on Morsels & Musings lends the vegetable to one of my favorite cuisines.

Play with texture in this Shaved Carrot and Fennel Salad from Erin's Kitchen.

Chez Megane does a classic pairing of Roast Carrots and Parsnips with Thyme (if you haven't roasted parsnips, try it; they are even sweeter than carrots!)

And just for fun, take a look at this post from Meathenge and discover the World Carrot Museum!

Carrot and Chickpea Salad with Black Olives and Cumin-Paprika Vinaigrette
Adapted from Once Upon a Tart by Frank Mentesana and Jerome Audureau
I did not change any of the ingredients in this salad, just played with the proportions a bit. I wanted it to be a carrot salad with chickpeas, instead of vice versa, and I cut the amount of cumin in the dressing from a whopping two tablespoons down to one. This salad was gone in a flash, so double the recipe if you want some leftovers. I liked it so much that I made it again a few days later, using poached chicken instead of chickpeas and scattering avocado over the top—very delicious.

Makes 2 generous servings

1 (15 oz.) can chickpeas, rinsed and drained
2/3 c. kalamata olives, pitted and chopped
4 medium carrots, peeled and shredded in a food processor or coarsely grated
½ c. chopped fresh cilantro
4-5 scallions, white and light green parts, finely chopped

Vinaigrette:
1 medium garlic clove, minced
zest of ½ lemon and juice of the whole lemon
1 tbs. ground cumin
2 tsp. Hungarian paprika
pinch cayenne pepper
1 tsp. salt
black pepper, to taste
3 tbs. extra virgin olive oil

In a large bowl, combine the chickpeas, olives, carrots, cilantro and scallions. To make the vinaigrette, combine all the ingredients in a jar with a tight fitting lid and shake until emulsified. Drizzle the dressing over the salad and toss to coat. You may not need all the dressing, depending on your taste. Check the seasoning and serve or refrigerate for a few hours and let salad come back to room temperature before serving.

Technorati Tags: recipes, sides, vegetarian, salads, carrots Course

Stuffed Shells Florentine with Roasted Red Pepper Sauce

I rarely cook simple Italian-American food. Tomato sauce doesn’t thrill me (though it’s a great way to get your lycopene!), and the lack of green things in a dish of even the best baked penne leaves me cold. I love pasta dishes that are heavy on vegetables like swiss chard, mushrooms and caramelized onions, or legumes like chickpeas. My favorite pastas involve no red sauce at all, like spaghetti alla carbonara (possibly with arugula tossed in) or my favorite, pasta puttanesca. My lasagna’s got to have at least one vegetable in it, and whole wheat noodles are almost always my first choice.

My way isn’t necessarily better; it’s just my preference. And if you load your spaghetti down with veggies, it feels like you’re eating twice as much. Everything I’ve just written should be sufficient evidence to show that these Stuffed Shells Florentine are quite an about-face for me. Thank goodness I’m not too set in my ways. Making and eating them was an absolute pleasure.

The Roasted Red Pepper Sauce follows the usual method for making marina sauce, but the freshly roasted peppers and a few anchovy fillets give the red sauce an unexpected twist and an extra layer of flavor. Assembling stuffed shells is not too fussy a proposition for relaxing weekend cooking. Of course, I had to get a green vegetable in there somewhere, and the spinach stuffing only serves to make these more delicious and visually alluring (if you aren’t a spinach lover, you might disagree).

If you have one of those days when you don’t know what to cook, or nothing sounds good to you, try going out of your comfort zone. Stuffed shells are hardly an exotic food, but I rarely make that kind of dish in my own kitchen. What kinds of things do you rarely make?

Stuffed Shells Florentine
I glanced over a couple recipes for guidance, then put this together myself.

Serves 4 (this recipe is easy to double)

Salt and pepper, to taste
About half a pound large shell pasta (you will need 16 good shells)
1 tbs. olive oil
¼ c. finely chopped onion or shallot
3 cloves garlic, minced
3 cups spinach leaves, roughly chopped
1 ¼ c. ricotta cheese
pinch of nutmeg
1 egg white
¼ c. grated Parmigiano-Reggiano, plus more for garnish
1 to 1 ½ c. Roasted Red Pepper Sauce (or your red sauce of choice)

Preheat oven to 450 degrees. Bring a large pot of water to a boil. Season generously with salt and cook shells according to package directions. Drain and set aside.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion or shallot and cook for 3-4 minutes, or until soft and translucent. Add the garlic and cook for an additional 30 seconds to one minute. Add the spinach, season with salt and pepper and cook until all the leaves are soft and wilted, about 2 to 3 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, nutmeg, egg white and Parmigiano. Season with pepper and bit of salt (the cheese already provides some salt). Stir in the spinach mixture.

Coat the bottom of an 8x8 or similar size baking dish with a thin layer of sauce. Fill 16 shells with the ricotta mixture and nestle them into the baking dish. Spoon an ample amount of sauce over the top of the shells. Cover the dish with foil and bake for 20 minutes. Remove the foil, sprinkle some Parmigiano over the top and bake uncovered for 5 more minutes, or until the cheese is melted (I skipped the extra cheese, but still baked it uncovered for 5 minutes). Let the shells rest for 5 minutes before serving.

Roasted Red Pepper Sauce
Adapted from 50 Great Pasta Sauces by Pamela Sheldon Johns
If you want to make this sauce vegetarian, leave out the anchovies.

Makes about 3 cups

2 large red bell peppers
2 tbs. olive oil
1 yellow onion, finely chopped
3 cloves garlic, minced
salt and pepper, to taste
5 anchovy fillets from a jar or can
2 c. chicken broth
1-28 oz. can whole tomatoes (use a brand imported from Italy, if possible)
¼ c. chopped fresh parsley

Roast the bell peppers under your broiler or directly on the burner of a gas stovetop until skins are completely black. Cool, then peel off the skins. Remove the stems and seeds, chop the peppers and set aside until you are ready to make the sauce. This may be done up to one day ahead.

In a large saucepan, heat the oil over medium heat. Add the onion, season with salt and pepper and cook until lightly browned, about 6-8 minutes. Add the garlic and cook for an additional minute. Add the anchovies and stir to combine. Add the chicken broth, tomatoes and their juice, the chopped roasted peppers, and the parsley. Turn up the heat and bring to a boil, then reduce the heat and simmer the sauce for 30 minutes.

Use a hand blender to puree the sauce, or do it in batches in a blender. Taste for seasoning and add more salt and pepper, if desired. The sauce may be made and refrigerated up to 3 days ahead.

Technorati Tags: recipes, Italian, Main Course, vegetarian

Mini Corn Cakes with Guacamole

We often find ourselves cooking up tapas or nibbles or afternoon snacks on the weekend. In fact, it is one of my favorite ways to relax. The routine is usually as follows: Go to the gym; eat a late breakfast (for me) or early lunch (for Mike); run errands; hang out with a cocktail and a bite to eat; then go on to whatever we’re doing for the night.

This past weekend took on a similar pattern, except it was even better because we were celebrating our first wedding anniversary on Saturday (the real date is today, but Saturday is a better time for celebrations than Monday). To tide us over until dinner at a romantic Italian restaurant by the water, we made these easy corn cakes. To me, they are an all-American version of blinis, and you can do just about anything with them to create a light appetizer.

If you want to top them with crème fraiche and salmon roe, I think it would be just as appropriate as my southwestern guacamole version. I would also try them with chutney or any variety of fresh or prepared salsa. They would even make a nice crostini for grilled shrimp.

Here are some other variations on corn cakes that I found in the food blogosphere:

Corn Cakes from The Domestic Goddess
Mini Corn Cakes with Avocado and Lime Salsa from The Passionate Cook
Unfried Corn Fritters from Something in Season
Bill Granger's Corn Fritters from The Wednesday Chef
Corn Fritters (made with polenta!) from Fresh Approach Cooking

Mini Corn Cakes with Guacamole
Adapted from this recipe from Foodandwine.com
These corn cakes can be made with either finely ground corn meal or medium ground, if you like a little more crunch. The very coarsely ground corn meal (the kind you might sprinkle on pizza crust) will not have enough time to soften during the quick cooking process. If you are using fresh corn, taste to make sure it is good to eat straight off the cob. If not, you can remove the kernels and cook in the microwave for 1-2 minutes to soften them up and bring out some sweetness.

Makes 24-28 corn cakes

½ c. all-purpose flour
½ c. fine or medium ground corn meal
¼ tsp. baking powder
½ tsp. salt
freshly ground black pepper to taste
couple of dashes cayenne pepper, or to taste
4 eggs, beaten
1 tbs. water
3 scallions, white and light green parts, minced
1/3 c. fresh corn kernels or frozen, defrosted and patted dry
3 tbs. melted butter
canola oil, for skillet

In a large bowl, whisk together the flour, corn meal, baking powder, salt, black pepper and cayenne pepper. In another bowl, combine the eggs, water, scallions and corn. Stir the egg mixture into the dry ingredients. Add the melted butter and stir to combine.

Coat a large cast iron or nonstick skillet with a thin film of canola oil and heat to medium-high. Place spoonfuls of batter in the skillet to make pancakes about two to three inches in diameter. Cook until lightly browned on the first side, then flip and finish cooking. As you cook more batches, your skillet will get very hot, so lower the heat slightly as you go if the pancakes are browning too much. You can keep them warm in a low oven on a baking sheet covered with foil while you cook all the batter. They will stay warm for awhile on a serving tray covered with foil as well; or, you can make them a couple hours ahead and reheat wrapped in foil in the oven, or in the microwave.

Serve topped with prepared or homemade guacamole, fresh tomatoes and sour cream.


Technorati Tags: recipes, appetizers, vegetarian

Curried Lamb & Lentil Stew, Plus a Bonus Lentil Soup Recipe

Lentils never fail to provide warming, hearty and healthy sustenance. Unfortunately they are not the most photogenic legume. I have made two very different lentil soups in the past week, and both yielded wonderful results, but very ugly photographs. My standout favorite, a Green Lentil Soup with Indian Spices and Coconut Milk, also happened to be the ugliest.

Then I remembered this Lamb & Lentil Stew that I made in January, but never blogged about. I don’t know why this oversight was made because this is just the kind of meal I love: a big pot of something fresh and hearty that will provide ample leftovers. We were able to have the butcher at Whole Foods cut the proper-sized chunk off a boneless leg of lamb for us, but you can also get a pack of lamb stew meat already cut into bite-sized pieces at many grocery stores. Beef would be a fine substitute, but I love the flavor of lamb. It is also my favorite kind of meat for Indian curries, so this soup was doubly appealing.

I know I cannot mention how wonderful the un-photogenic lentil soup is without giving the recipe, so that one follows as well. It is from a book I love, and it was even better eaten for lunch the next two days with Irish soda bread. This one is vegetarian, so if you were put off by the lamb, give this soup a try.

Curried Lamb & Lentil Stew
Adapted from the Complete Cooking Light Cookbook
I use French lentils because they hold their shape and have a toothsome texture when cooked. You may have to get them at a health food or gourmet store. Brown lentils are a good substitute.

Serves 4-6

1 tbs. olive oil
salt and pepper, to taste
1 ½ lb. boned leg of lamb, cut into half-inch chunks
2 carrots, chopped
2 stalks celery, chopped
1 large yellow onion, chopped
3 cloves garlic, minced
1 tbs. red curry powder
1 tsp. ground cumin
cayenne pepper, to taste
4 c. low sodium chicken broth
1 c. green lentils (also called French or de Puy)
½ lb. baby spinach (the better part of a pre-washed bag)
1- 28 oz. can diced tomatoes with their juice

Heat the oil in a large stock pot or Dutch oven over medium-high heat. Sprinkle the lamb with salt and pepper and add to the pot. Cook until browned on all sides, turning occasionally. Add the carrots, celery and onion; cook until softened, about 5 minutes. Add the garlic, curry powder, cumin and cayenne. Stir to combine.

Add the broth and lentils. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 40 minutes, stirring occasionally. Add the tomatoes, then add the spinach, a couple handfuls at a time, stirring until wilted. Simmer for 3 to 5 more minutes, uncovered. Remove from heat and serve.

Green Lentil Soup with Indian Spices and Coconut Milk
Adapted from Once Upon a Tart by Jerome Audureau and Frank Mentesana
I resisted grinding whole spices for a long time, but now I love doing it. For a small amount of extra effort, the payoff is a fuller, more intense, more genuine flavor. I recommend it highly for the cardamom and cloves, especially in a simple recipe like this that relies on a few key spices for its unique flavor. However, if using ground spices makes it convenient enough to make this soup on a chilly night, then I absolutely give you my blessing. The spices are toasted in clarified butter before adding to the soup. If this seems unnecessary, just add them with the thyme and turmeric. I liked the toasting technique, and it is easy to do, but it is a little fussy. Click here to learn how to clarify butter, or you could simply use ghee or olive oil.

Serves 6

1 tbs. unsalted butter
½ tbs. olive oil
1 large yellow onion, chopped
salt and pepper to taste
2 garlic cloves, minced
2 ½ tsp. fresh thyme leaves, or 1 tsp. dried
1 ½ tsp. ground turmeric
6 c. low sodium chicken broth (I really like the flavor of Swanson’s)
1 ½ c. French green lentils, rinsed (called lentils de Puy)
2 tbs. unsalted butter, clarified; or ghee; or 1 ½ tbs. olive oil
8 green cardamom pods
5 whole cloves
¼ tsp. ground cinnamon
pinch of nutmeg
1 can lite or regular coconut milk

In a large stock pot or dutch oven, heat the butter and olive oil over medium heat. Add the onions, season with salt and pepper to taste and cook until lightly golden, stirring often. Add the garlic, thyme and turmeric and cook, stirring constantly, for one minute. Add the broth and the lentils. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, for 25 minutes.

Bruise the cardamom pods with a heavy object (rolling pin, glass jar) or in a mortar and pestle until they begin to open. Pop out the cardamom seeds and discard the green pods. Grind the cardamom seeds along with the cloves in a spice grinder or mortar and pestle. Set aside.

Warm the clarified butter, ghee or oil in small saucepan over low heat. Add the cardamom, cloves, cinnamon and nutmeg. Cook on low, swirling the pan often, until the spices become aromatic, about 2 minutes.

After the soup has finished simmering for 20 minutes, add the spices with the butter, ghee or oil. Stir into the soup. Shake the can of coconut milk well, open and stir into the soup. Simmer for 5 minutes more, taste for seasoning and serve immediately.


Technorati Tags: recipes, vegetarian, healthy, soup, Main Course

Swiss Chard Custard Tart with Yeast Crust

As I enthusiastically declared last week, I love savory tarts. This one is really different, as it is make with a yeast dough, sort of like a more elegant deep dish pizza. The dough can be made in advance, and puffs up to form a soft, golden crust. It is filled with healthy sautéed swiss chard leaves that are baked in a light custard flavored with lemon, saffron and Parmigiano-Reggiano.

I came across this recipe on The Wednesday Chef, a great blog full of recipes that constantly appeal to my taste. It is by one of my favorite cookbook authors, Deborah Madison from her The Greens Cookbook, and came via the Los Angeles Times food writer, Russ Parsons who printed it in an article back in December. I love the tart recipes in Madison’s book, Vegetarian Suppers from Deborah Madison’s Kitchen, which I reviewed here, so I was sure that this one would be great too.

As I poured the liquid custard mixed with tons of sautéed chard into the shell, I wondered how something so wet could possibly firm up into an attractive tart. But Madison’s recipes have always worked for me, so I should not have worried. After just over 30 minutes in the oven, the crust was crisp and golden and the chard was suspended in the tender, just-set custard. I love hearty greens, and the eggs, pine nuts and soft dough make them taste rich. I really loved having the leftover slices for lunch on the days that followed. You can eat this tart with your morning coffee or a glass of wine; it is delicious around the clock.

Swiss Chard Custard Tart with Yeast Crust
Adapted from The Wednesday Chef and the Los Angeles Times; originally by Deborah Madison published in her Greens cookbook.
I doubled the recipe for the tart dough and put half in the freezer after letting it rise and kneading a few times. Now I can pull it out and make another one soon!

Makes one 9-11 inch tart

For Dough:
1 tsp. active dry yeast (1/2 package)
¼ c. warm water
pinch sugar
1 ¼ c. all-purpose flour, plus additional as needed
½ tsp. salt
1 egg
3 tbs. light sour cream

Proof the yeast by gently mixing with the water and sugar in a small bowl. Let it sit until foamy, about 5 minutes.

Add the flour and salt to a food processor and pulse to combine. Add the egg, sour cream and proofed yeast mixture to the flour and process until the dough comes together into a ball, stopping to scrape down the sides of the bowl as necessary. If the dough is very sticky or does not form a ball, add more flour, about 2 tablespoons at a time until the dough is soft and smooth enough to handle. Place the dough in a lightly oiled bowl, cover and leave in a warm place to rise for 45 minutes to 1 hour.

Turn the dough out onto a floured surface and knead several times. You can roll out the dough and shape into your tart pan right now or lightly cover the dough with platic wrap and refrigerate until ready to use, up to 24 hours. Bring the dough to room temperature before shaping.

Coat a 9 to 11 inch tart pan with a removable bottom with cooking spray. Flatten the dough into a large disk and roll it out on a lightly floured surface. Drape over your rolling pin and lay the dough into the tart pan. Fit the dough into the sides of the pan. The edge of the dough should come about ¼ inch over the rim of the tart pan. Prick the dough all over with a fork. Put the tart pan on a large baking sheet, fill with swiss chard mixture and bake as directed.

For Swiss Chard:
1 tbs. olive oil
1 yellow onion, chopped
2 large or 3 small bunches swiss chard (about 8 c.), spines removed and leaves roughly chopped
2 cloves garlic, minced
¾ tsp. coarse salt, divided
Freshly ground black pepper
3 eggs
1 ½ c. milk (I use 2%)
Large pinch saffron threads, soaked in 1 tbs. hot water
½ tsp. grated lemon zest
3 tbs. finely grated Parmigiano-Reggiano
Pinch nutmeg
3 tbs. pine nuts

Preheat oven to 375 degrees. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until soft and lightly golden, about 5 minutes. Add the chard, in bunches if necessary, and fold it in the skillet until it begins to wilt and cook down, about 4 minutes. Add the garlic, ½ tsp. of the salt and freshly ground pepper to taste. Cook for 2 minutes more. Remove from heat.

In a large bowl, beat the eggs, then stir in the milk, saffron and water mixture, lemon zest, Parmigiano, nutmeg, the remaining salt and some pepper. Fold the chard into the egg mixture and pour into the tart shell (put your tart pan on a baking sheet to make it easier to handle). Scatter the pine nuts over the tart and bake for 30-40 minutes, or until the center is no longer liquid. Serve hot or at room temperature. The leftovers keep well in the refrigerator for 5 days. Reheat in the microwave or oven.

Technorati Tags: recipes, tarts, vegetarian, Main Course

Caramelized Onion Tart with Blue Cheese and Whole Wheat Crust

I love savory tarts! The buttery homemade crust makes them taste rich, and the vegetable fillings are replete with flavor and nutrition. A simple slice on a plate with lightly dressed greens or crisp roasted vegetables is such an elegant meal that feels very European to me. In the way that the frittata carries an element of breakfast over to lunch and dinner, so the savory tart brings a little intimation of dessert to those main meals. And that certainly can’t be a bad thing.

I think I say this about a lot of things on this blog, but savory tarts really are easy to make, considering the elegant results. After you do your first tart, it will become second nature. The crust is a snap and involves far less stress than pie crust, in my opinion; keep it quick and cold, and you’re set.

This tart recipe comes from the February issue of Food & Wine. There was no picture in the magazine, but I didn’t need one. The name and ingredients were more than enough to appeal to my tastes. I have recently discovered that taking the time to truly caramelize onions—I mean a good 30-35 minutes—produces insanely good results, as you will see if you give this a try. I was surprised and happy to see that the recipe’s creator, chef Dede Sampson, used all whole wheat flour to make this crust, and I was anxious to see how it would turn out (for the record: crisp, buttery and warmly wheaty).

I can honestly say that we loved eating this and savored every bite. I was sad to eat the last piece, but I know I can make it again soon! The recipe is a winner for the crust alone, but the sweet onion filling dotted with mild, creamy blue cheese and hits of fresh thyme was utterly delicious too.

I have been in a baking mood lately, so I have another wonderful, but very different, savory tart in the blogging pipeline. And I think there will be more where these came from!


Caramelized Onion and Blue Cheese Tart with Whole Wheat Crust
Adapted from Food & Wine and Dede Sampson
You can make the dough for the crust up to one day ahead and leave it in the refrigerator wrapped in plastic. Then, roll it out and pre-bake the shell while the onions caramelize. You can make the whole tart up to four hours ahead and serve it at room temperature or reheat in a 350 degree oven. I recommend eating the leftovers at room temperature.