Paella! ole

Paella!
To make a kosher version of paella, simply use chicken and any spicy sausage that is available.

For vegetarian paella, try any mixture of beans, asparagus, mushrooms, squash, and parboiled new potatoes.


Ingredients
2 chicken breast fillets
3 tablespoons smoked spanish paprika
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2  chorizo  or other sausages of your choice
4 garlic cloves, crushed
1 Spanish (yellow) onion, diced
1 (16-ounce) can whole tomatoes, drained and hand-crushed
2 cups Spanish rice, BOMBA if you can find it- its the best or Goya Medium
1 teaspoon saffron threads
4 cups chicken stock
1/2 cup green beans
one red pepper sliced in thick wedges


Fresh flat-leaf parsley or cilantro, for garnish
Spanish olives for garnish
Lemon wedges, for serving

Directions
Rinse the chicken pieces and pat them dry. Mix the paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.

Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Quickly cook pepper wedges and green beans, remove to plate.
Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the sausage and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.


Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper, and more smoked paprika. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the stock and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.

Arrange  the reserved chicken and the chorizo on the rice. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the green beans on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley and olives. Serve with lemon wedges.

Cranberry Orange Sauce with Agave Nectar (Thanksgiving Healthy)

Fresh Cranberry Orange Sauce with Agave

If you are like me, sometime into your Thanksgiving Cooking you realize the shocking amount of sugar that you are putting into your food. So, when I started making my cranberry relish, I realized that I could easily "lose" that four cups of sugar right there. The sauce was decidedly less sweet than the one we are used to, and in the end, I stirred in a swig of Pomegranate Molasses, but it is totally optional. I think this is really good, if you are looking for a healthier bite of Thanksgiving.

4 cups fresh Cranberries
1 orange (preferably organic) washed well, seeded, and chopped in a food processor
1/2 cup water
2/3 cup Agave Nectar
1-2 cinnamon sticks

optional: a Tablespoon or 2 of Pomegranate Molasses, a Tablespoon or 2 of Grand Marnier,  Cognac, Brandy, Orange Liqueur.

Put all ingredients except brandy into a heavy saucepan and cook about 10 minutes, stirring frequently, until berries pop. Remove from heat, stir in liquor if using. Chill.

Thanksgiving Menu and Zia Salad

Thanksgiving Menu

• Zia Salad from Casa Sena Restaurant, Santa Fe
• Smoked Turkey
• Arlene's mushroom stuffing
• Cranberry Grand Marnier Sauce
• Caroline's Lingonberries
• Roasted Brussels Sprouts with Glazed Chestnuts
• Praline Sweet Potatoes
• Lemon Haricots Verts
• Mashed Potatoes with Roasted Garlic
• Cranberry Nut Bread
• Pumpkin Bread
• Perfect Pecan Pie
• Indian Pudding

The first time we went to Santa Fe we enjoyed a meal at Casa Sena restaurant, and I bought the cookbook on the way out. I lost the cookbook recently, and was at a loss to remember the dressing recipe. I called Santa Fe and got the chef on the phone one morning, and I asked for the recipe, he said the book was long out of print, but he'd ask one of the older staff if they had one. He sent me the recipe by fax!
Anyway-- its great.

ZIA SALAD

toast the following in a dry frying pan:
1/4 cup pinenuts
1/4 cup coconut (I use the unsweetened from healthy store)
1/4 cup sunflower seeds, or pepitas
1/4 cup sliced or slivered almonds

assorted mixed greens
peeled julienne jicama, or asian pear, or regular pear
pomegranate seeds or dried cranberries or both.

Mix the nuts/seeds with 3/4 cup of the dressing. Arrange salad on plates, top with jicama (in the zia pattern, if you want the whole
Santa Fe experience)

CRANBERRY WALNUT VINAIGRETTE

1/4 cup fresh cranberries
1/2 cup water
1/4 cup walnut oil
1/4 cup mayonnaise
juice of 2 oranges
juice of 2 limes
1 1/2 tsp. chopped fresh sage
1/4 cup red wine vinegar
3/4 cup cream (soy creamer)
2 Tbs. pure red chile powder
1 Tbs. chopped garlic

Simmer or microwave the cranberries and water. drain, and puree in a blender. Add remaining ingredients and blend. Let sit overnight.




Indian

Lemony Chicken Salad and Pea Shoot Salad for a Hot Summer Day

Spinach, Edamame, Pea Shoot, and blueberry salad

Lemony Chicken salad with Marcona Almonds

These two tasty and light salads make the most of seasonal ingredients and no matter how hot or how uninterested you might be in cooking or eating, this will hit the spot. Dessert can be a bowl of cherries nestled in ice cubes, and cookies.

Lemony Chicken Salad with Marcona Almonds
serves about 6

8 Chicken Breast Cutlets
4 ribs celery chopped
half a red onion chopped finely
zest and juice of one lemon
1 Tbs. Dijon mustard
1/2 cup mayonnaise
3 Tbs. capers and a bit of the brine
handful of chopped fresh herbs (parsley, chives, oregano or your favorites)
1 Qt. chicken stock
salt and pepper 
Marcona Almonds,  chopped
quartered assorted cherry tomatoes for garnish

1. In a deep saute pan, heat chicken stock (or water and a soup cube) to a simmer, and add chicken breasts. Poach in simmering water about 10 minutes, or until no longer pink in the middle. Remove from heat and allow chicken to cool. Cut or shred into small pieces, about 1 inch square.
2. Add chopped celery, red onion and  capers.
3. Mix mayonnaise with  dijon mustard, lemon zest and juice, and lightly stir into chicken mixture. Add more mayonnaise if desired.
4. Add in herbs, and salt and pepper to taste
5. Arrange on serving plate with assorted tomatoes around the sides
6. Top with chopped almonds

 Spinach, Edamame, Blueberry and Pea Shoot Salad
 

Wash and dry a bag of baby spinach, put in salad bowl with a cup or so of edamame (fresh or frozen thawed), a cup of blueberries, and top with a big handful of pea shoots.

Use your favorite dressing, or try this one:

Sweet Salad Dressing
2/3 cup good olive oil
1/3  cup sherry or champagne wine vinegar
2 tsp Dijon Mustard
1 Tbs. sugar or splenda
salt and fresh ground pepper

Shake all ingredients in a jar, can keep extra in fridge for a week.

Cucumber Pea-shoot, Mint and Arugala Salad

The baby cucumber, pea-shoot, arugala, mint and walnut salad features finds from this week's farmer's market, and suggested a new feature of the blog. From now on I will include a recipe made from things currently available this week. Improvise on the recipe however you wish. Any fresh herb can be added, ditto any interesting greens.

I had a bit of Meyer Lemon marmalade left over from this Blueberry Trifle. It is a good example of ways to use up leftovers. I simply added 2/3 cup olive oil and 1/3 cup apple cider vinegar to the remains of the marmelade right in the jar, a bit of salt and pepper- and shake!

combine on a platter or bowl:
6 small cucumbers peeled and cut into 1/4 inch slices
6 sprigs of mint chopped roughly
2 cups baby arugula
handful of pea shoots
raw walnuts

Add any basic vinaigrette you like, but I really liked the sweetness of the marmelade. You could use honey and some lemon juice, lime juice, or orange juice to the same effect.

Passover Menu. Traditions with a Twist (or two)

Fish Course--on deck

Chopped Liver with Jicama Slices and Celery Sticks

Chicken Soup with Matzo Balls

Tri-Color Vegetable Terrine (below)

Turkey Roast with Mango Sauce and Mango Salsa

Asparagus

Cauliflower Kugel "Muffins"

Spring Garden Quinoa Pilaf

Lemon Meringue Pie (below)

Coconut Macaroons

Chocolate Cookies

This recipe by Levana Kirschenbaum is from www.chabad.org. You can make it a day or two ahead of time and keep it chilled. It makes a great change from Gefilte Fish, especially if you are making two seders.

3 leeks, white and light green parts, sliced 2 large baking potatoes, peeled and cut in large chunks 1 large turnips, peeled and cut in large chunks 2 large parsnips, peeled and cut in large chunks 1 medium celery root, peeled and cut in large chunks 1/4 cup olive oil Pinch nutmeg 2 eggs 1/4 cup potato starch Salt and pepper to taste 1 box frozen spinach, thawed and squeezed thoroughly dry 1/4 cup basil leaves, packed 1/3 cup tomato paste Place the leeks, potatoes, turnips, parsnips and celery root, with water to barely cover, in a heavy pot, and bring to a boil. Reduce the heat to medium, cover and cook for 20 to 30 minutes, or until all the vegetables are tender. If you have any liquid left in the pot, reduce on a high flame. The mixture must be absolutely dry. Transfer to the bowl of a food processor fitted with a metal chopping blade. Add the oil, nutmeg, eggs, potato starch, salt and pepper, and process the whole mixture, in batches if necessary, until perfectly smooth. Preheat the oven to 375*f. Grease a 2-quart rectangular mold with straight sides, and line with plastic wrap, letting the excess overhang. Divide the mixture in thirds, and place in three bowls. Process one third in the food processor with the spinach and the basil until smooth. Pack tightly in the mold. Pack the second (white) third on top of the green layer in the mold. Process the last third with the sun-dried tomatoes until smooth (rinse and dry the bowl of the food processor first to get rid of the green batch), and pack tightly on top of the white layer in the mold. Fold the overhanging plastic on top of the mold. Bake for 1 hour or until the top is firm. Chill the mold. Serve alone or with red pepper sauce (recipe follows). Red Pepper Sauce: 2 red peppers 1/2 cup basil leaves, packed 2 large cloves garlic 1/4 cup olive oil 2 tablespoons paprika Salt and pepper to taste Bottled hot sauce or cayenne to taste Puree all ingredients in a food processor until smooth. Store refrigerated in a glass jar.

Another option is this one:

Roasted Vegetable Terrine adapted from Emeril Lagasse

• 1 (1-pound)  eggplant, stem and bottom end trimmed, cut lengthwise into 1/4-inch slices
• 1/2 cup olive oil
• 1 pound zucchini, stems and bottom ends trimmed, cut lengthwise into 1/4-inch slices
• 1 1/2 pounds yellow squash, stems and bottom ends trimmed, cut lengthwise into 1/4-inch slices
• Salt
• Ground black pepper
• 2 tablespoons basil leaves
• 2 tablespoons minced parsley
• 2 tablespoons extra virgin olive oil
• 2 large red bell peppers (about 1 pound), roasted, with cores, seeds and skins removed
• 2 large yellow bell peppers (about 1 pound), roasted, with cores, seeds and skins removed
• 16 ounces fresh spinach, washed and stems removed, blanched and squeezed dry
• Sun-dried Tomato Sauce, recipe follows

Preheat the oven to 425 degrees F.

Line 2 large baking sheets with aluminum foil, and lightly grease with olive oil. Lay the eggplant, zucchini, and squash slices in a flat layer, slightly overlapping. Brush with olive oil and lightly season with salt and pepper. Bake in the oven until soft and just golden around the edges, about 8 to 10 minutes. Remove from the oven and transfer to a plate to cool. Repeat with the remaining vegetable slices.
In a food processor, combine the basil, parsley, and extra-virgin olive oil. Season, to taste, with salt and pepper, and mix well.
In a 6-cup terrine (12 by 3 by 3-inches), arrange the eggplant slices across the bottom and over the sides, overlapping the slices to completely cover the terrine. Top with slices of red pepper, zucchini, squash, spinach, and yellow pepper.   Repeat layering with the remaining vegetable slices, brushing with parsley-basil. Wrap the overhanging eggplant over the bottom of the terrine. Wrap the terrine loosely in plastic wrap. Top with an equal sized terrine, or a piece of cardboard wrapped in aluminum foil. Place a brick or 2 heavy cans on top of the terrine and refrigerate at least 8 hours and up to 24 hours.
Remove from the refrigerator. Remove the weight and unwrap. Slice with a very sharp knife and serve 1 large or 2 thin slices per person with the Sun-Dried Tomato Sauce.

Sundried Tomato Sauce

• 1 cup tightly packed sun-dried tomatoes (not oil-packed), reconstituted in hot water and drained
• 1 teaspoon balsamic vinegar
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon ground black pepper
• 1 1/4 cups extra-virgin olive oil

In the bowl of a food processor, combine the sun-dried tomatoes, balsamic vinegar, garlic, salt, red pepper and black pepper, and puree on high speed. With the motor running, gradually add the oil through the feed tube and process until well combined.

Pour into a container until ready to serve.
Yield: about 2 cups

 Cauliflower Kugel Muffins (serves 6)

• 2 large onions thinly sliced (about 4 cups)
• 1/4 cup olive oil
• 1 teaspoon honey
• salt & freshly ground black pepper
• 1 head cauliflower, cut into small florets (about 8 cups)
• 4 large eggs, beaten
• 1/2 cup matzo meal  (breadcrumbs can be substituted if not for Passover)
• 3 tablespoons chopped dill 
• 2 tablespoons chopped parsley 

• Preheat oven to 450°F Toss cauliflower with 2 tablespoons oil, reserving remainder. Place cauliflower on a baking sheet and bake for 15 to 20 minutes tossing occasionally or until browned and tender. Reduce oven heat to 350
• Heat remaining oil in skillet over medium-high heat and add onions. Sprinkle with salt to help the juices come out. Sauté for about 2 to 3 minutes or until onions have softened.
• Turn heat to medium-low and continue to cook, stirring occasionally, for 18 to 20 minutes or until onions are a thick tangled golden mass. Stir in honey.
• Pulse cauliflower in a food processor until finely chopped. Transfer to a mixing bowl and stir in onions, eggs, matzo meal, dill and parsley. Season well with salt and pepper and place in oiled baking dish, or in well-greased muffin tins.
  
  
  
  
  
  Passover Lemon Meringue Pie
  Lemon Meringue Pie (very slightly adapted from The Molly Goldberg Jewish Cookbook) 
  1 crust for a 9-inch pie or Manischewitz coconut pie shell
  
  Filling:
  3 eggs
  3 egg yolks
  7/8 cup sugar
  6 tablespoons margarine or butter
  1/3 cup freshly squeezed lemon juice
  grated zest from 1 lemon
  1/2 tsp. lemon extract
  Meringue:
  3 egg whites
  1/4 cup sugar
  1/2 tsp. vanilla extract
  
  Preheat oven to 350 degrees.
  
  (If not using the Manischewitz shell, make a passover crust of your choice or this one into a 9-inch pie pan. Line the crust with a sheet of foil and fill with dry beans to help the crust keep its shape and not shrink while pre-baking. Bake for 15-20 minutes until lightly golden. Remove foil and beans and set aside.)
  
  Prepare filling:
  Place 1 inch of water into the bottom of a double boiler and set the double boiler onto a burner.  Bring water to a boil, then turn heat down to simmer.
  Place the filling ingredients into the top of the double boiler and cook, whisking constantly, until the mixture thickens — 10 minutes or so.  When it's ready, the mixture will coat the back of a spoon: you can dip the spoon into the filling and run your finger through the coating, but the mixture won't seep back in to fill the space. Pour the filling into the prepared crust and set aside while making the meringue.
  
  Prepare meringue:
  Place the egg whites into a large mixing bowl. With an electric mixer, beat until the whites hold soft peaks. Add the sugar slowly and continue beating until the whites hold stiff peaks. Spread the meringue over the lemon filling, being sure that the meringue adheres to the crust all along the edge of the pie, sealing it completely, otherwise  the meringue will shrink and not cover the filling.
  Bake for 5-10 minutes until lightly golden.
  Refrigerate uncovered at least 4 hours or until time to serve.
  Do not cover with Plastic Wrap.

Roasted Parsnip Soup with Parsley-Dill Matzo Balls

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• This delicious soup makes a fantastic alternative to Chicken Soup for a Vegetarian, or just plain healthy Passover Seder. It is easily made ahead of time, and is a perfect opportunity to experiment with my recent practice of making "condensed" soup. Under this process, you use the minimum of stock or liquid while preparing a soup ahead of time, then thinning it as desired before serving. Why? Because it is just plain silly to take up twice the refrigerator or freezer space for the added liquid!

For the Matzah Balls, if you are not concerned about using meat, by all means use chicken fat, but margarine works fine, the matzo balls just come out somewhat heavier than the ones made with chicken fat (in other words, more sinkers than floaters).

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• Serves 8
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• 3 Tablespoons Olive Oil
• 1 big Bunch of Celery, sliced, leaves reserved
• 2 cups peeled parsnips cut in chunks
• 1 1/2 cups chopped green onions (scallions)
• 1 large garlic clove, chopped
• 1 large shallot
• 1 thin round of peeled fresh ginger
• 6 cups (or more) chicken stock, vegetable stock or water

• 1/2 cup finely chopped celery leaves

Preheat oven to 400

Peel and cut parsnips into chunks, put onto a rimmed baking sheet with celery slices, drizzle with olive oil, sea salt and pepper, and roast for about 30 minutes until soft but not brown.

Meanwhile while the parsnips are roasting, heat about 2 Tbs. olive oil In a large heavy pot, cook chopped green onions with garlic, ginger and shallot (can add some cleaned, sliced leeks if you have them) until soft, about 10 minutes.

Add the roasted parsnips and celery, and 6 cups of stock, and simmer uncovered until everything is very soft. Cool.

Using an immersion stick blender, regular blender, or food processor puree the soup in batches until smooth, adding celery leaves to taste.

At this point you will have a very thick concentrated soup. If you are going to serve it right away, return to the pot, and thin with more stock or water (or milk), add more salt and pepper if desired, and serve with dill-parsley Matzah Balls. If you are making it ahead, just cool and chill (or freeze) the concentrated soup, and thin it as desired before serving.

Can be made 2 days ahead. Chill until cold. Cover; keep chilled.

Serve with

 Dill Parsley Matza Balls

4 Eggs
4 Tablespoons Margarine or Chicken Fat
3/4 cup Matzah Meal
4 Tablespoons Chicken Soup or Seltzer
1 Tsp. Salt
White Pepper

2 Tbs. washed chopped fresh dill

2 Tbs. washed chopped fresh parsley

1 Tbs. grated fresh ginger root


Beat eggs slightly, stir in margarine or chicken fat, gradually add matzah meal.
Stir in the soup. Add salt and pepper to taste.
Cover tightly with plastic wrap, and refrigerate at least 4 hours or up to 24 hours.

Bring large pot of salted water to a REAL boil, then turn down the heat to medium-high.

Moisten hands with water, and shape walnut sized balls of the mixture gently, not compressing them too much.

Drop into the salted, boiling water.
Cover the pot tightly, reduce heat to slow simmer, and cook for 25 minutes. DO NOT REMOVE THE COVER OF THE POT while they are cooking.

hints/notes:
Never let the water boil too vigorously, or they will fall apart.
You can make these with olive oil, they won't taste as good, but you might live longer. Try making them half chicken fat and half olive oil and see what you think. 

Remove to a plate and cover closely with plastic wrap, or leave them in the water.
They can stay warm in the salted water for a couple of hours
They freeze well, or can stay tightly covered in fridge for 2-3 days.

Frisee radish cucumber apricot salad. This week in the Farmer's Market

This Week In the Farmer's Market, and from my garden.
I made a lovely refreshing salad using this week's bounty.

1 head frisee or escarole cut in ribbons
2 cucumbers peeled and seeded, quartered, and sliced
10 radishes
5 apricots, diced
cherry tomatoes halved
small bunch of fresh mint

olive oil and lemon juice vinaigrette

line a platter with the chopped frisee, arrange other ingredients on top, scatter mint on top.
before serving, drizzle with olive oil, lemon juice, salt and pepper to taste.

Winter Minestrone Soup Blizzard Heaven

MMMMMM-minestrone

Minestrone Soup needs little discussion.

The biggest problem with it is that the idea sounds dull. Trust me, whatever bland or canned vegetable soups of your past will be wiped away by the taste of a fresh hot vegetable soup.

Perfect for improvisation, you can use many different mixtures and amounts of seasonal vegetables. Let this just be a guide. You can use any of the ones I mentioned, or any you like or have on hand. The important thing is to not cook it too long after the beans and peas and pasta are in. If you want to make it ahead, add these before serving, or cook until they are done, cool, and reheat before serving.

If you are not vegetarian or kosher use butter, bacon, beef or chicken stock. Personally I like to make it vegetarian, with vegetable stock and olive oil, and then have the option of topping it with some hot pepper, and a generous sprinking of parmesan. (Henry loves smoked cheese on top).

A good loaf of bread, and you are set—make a ton, it gets better with age.

After dinner, put any leftovers in individual containers and take the next day for lunch, or freeze.

MINESTRONE (FOR 4-5 people)

2 tablespoons olive oil 

1 onion, chopped
2 carrots, peeled, chopped
2 stalks celery, chopped 

1 leek, cleaned and sliced
1 lb greens: any or a mixture (swiss chard, kale, cabbage, or baby spinach stems trimmed, chopped)
1 russet potato, peeled, diced
4 plum tomatoes chopped
1 sprig fresh rosemary
1 (15 ounce) can cannellini beans, drained, rinsed
2 quarts vegetable stock (or chicken stock or half chicken and half beef)

3 tablespoons tomato paste
(1 ounce parmesan cheese, rind) optional 

handful small pasta (orzo, Israeli couscous etc)

½ cup cleaned green beans, in 1 inch pieces

1 cup fresh peas
2 tablespoons chopped fresh Italian parsley 

2 tablespoons chopped fresh basil
salt and pepper 

4 cloves garlic,chopped

Heat the oil in a heavy large pot over medium heat.
Add the onion, carrots, celery, leeks, and garlic.
Saute until the onion is translucent, about 10 minutes.
Add the greens and potato; saute for 2 minutes.
Add the tomatoes and rosemary sprig, sauté briefly and add stock, tomato paste, and seasonings.

Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. 
Stir in the beans and parsley.
Simmer until the beans are heated through and the soup is thick, about 2 minutes. 10 minutes before serving add pasta.
Season with salt and pepper, to taste.
Discard Parmesan rind if used and rosemary sprig (the leaves will have fallen off of the stem.) Correct seasoning.

Ladle the soup into bowls and serve.

Super Fantastic Squash-ta, Or What To Do With Those WEIRD Looking Squash

Butternut Squash Rainbow Chard Barley "Risotto"

Butternut Squash and Chard...Meet Barley

Ingredients

• 4 tablespoons olive oil 
• 1 large butternut squash, peeled, seeded and cut into chunks (pierce with a knife and bake for 15 minutes to make it easier)
• 1 large chopped onion 
• salt and pepper
• 2 cups pearled barley 
• 1/2 cup white or rose wine
• 6 cups vegetable or chicken stock
• 1 bunch of chard, stemmed and shredded (or substitute spinach, kale, or other green)
• 1/2 cup grated parmesan cheese  
• 2 tablespoons unsalted butter
• freshly grated nutmeg

Directions

1. Heat oven to 400° F. Heat the oil in a Dutch oven. 
2. Add the squash, onion, salt and pepper to taste, and cook, stirring untli the onion gets soft but not browned. 
3. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. 
4. Add the broth allow to boil, cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes. Remove from oven. (can do ahead up to here).
5. Return the pot to the stovetop, stir in the shredded kale, and cook briefly, stir in cheese Parmesan, and butter. Using a microplane grater, grate in fresh nutmeg.
6. Serve with additional Parmesan.

Lima Bean Soup with a Kick, because Summer is going to be over one of these days. Haul out that slow cooker.

Here is one of those fall recipes that will really put you in the mood for the cold cozy nights ahead. There is a ton of good fresh produce in this one. Leeks, kale, carrots etc. The chipotle in adobo gives it an earthy spicy kick. You can make it vegetarian by leaving out the meat entirely, and adding a tsp of "liquid smoke", and kosher by substituting any smoky kosher sausage or "bacon" you have access to. You can even use hot-dogs, for a childhood reminiscence of the pea soup with hot-dogs that your mom or grandma used to make.

Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes.

In addition to lowering cholesterol, lima-beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

Slow Cooker  Lima Bean Soup
Serves 4-6
1½ cup dried lima beans, cannellini beans, or navy beans
6 cups water
2 cooked smoked turkey legs, smoked sausage, or "bacon"
2¼ cups water
1 14.5-ounce can reduced-sodium chicken broth
1½ cups sliced celery (3 stalks)
1½ cups sliced carrots (3 medium)
1½ c sliced leeks
1 or 2 chipotle peppers in adobo sauce (its in a can in the Mexican section) and a tsp or more of the sauce
2 tablespoon fresh rosemary or 2½ teaspoons dried crushed rosemary
1 bay leaf
3 c torn fresh kale or spinach
Salt
Ground pepper

Rinse beans. In 4-quart saucepan, combine beans and 6 cups water. Soak overnight. Or bring to boil, reduce heat, simmer uncovered for 2 minutes, remove from heat, cover and stand for 1 hour.

Drain and rinse beans, put in slow cooker.
Add meat, 2¼ cups water, broth, celery, carrots, leeks, chipotle, rosemary, ¼ teaspoon pepper, bay leaf. Cover and cook on low heat setting for 11 to 13 hours, or high heat 5½ to 6½ hours.
Remove meat, cool. Mash some of the beans slightly or put in blender and return. Cut meat off bones, or cut up sausage and return. Discard bones and bay leaf. Stir kale into soup. Season to taste.

Ottolenghi roasted Eggplant with Pomegranate and Buttermilk sauce

Who isn't obsessed with Yotam Ottolenghi and his amazing vegetable recipes? I know I am. I am rapidly working my way through from start to finish.
This one is straight from his first book, Plenty.
I don't have permission to print the recipe, but Epicurious does, so follow this link for the details. BUT NOTE THAT THE GIVEN TEMPERATURE IS INCORRECT- YOU WANT TO BAKE THE EGGPLANT AT 400 degrees
Enjoy!

Roasted Tomato and Pesto Tart with Goat Cheese

Here is another of those recipes that you can improvise and tailor to what you have on hand. This is a delicious brunch or lunch with a good green salad.

Roasted Tomato and Pesto Tart with Goat Cheese

Ingredients:
1 package frozen puff pastry (I use this one- its expensive, but worth it)
1 cup pesto, store-bought or homemade (below)
Roasted Tomatoes
Goat Cheese
Basil leaves for garnish


Roast Tomatoes:
Put cut up heirloom tomatoes on a baking sheet,  scatter a clove or 2 of peeled chopped garlic, drizzle with olive oil, salt, pepper, and roast at 400 degrees, about 30 minutes, or until tomatoes are starting to brown. Cool on baking sheet, allowing juice to revert back into the tomatoes.

Defrost Pastry according to package directions:

• Heat oven to 400
• Put pastry on parchment paper on a baking sheet
• Spread with Pesto
• Arrange roasted tomatoes over the pesto
• Crumble goat cheese on top
• sprinkle with Coarse Sea Salt and Pepper
• turn edges of the pastry up and pinch slightly
• Bake for about 30 minutes, or until pastry is puffed and golden and cheese is melted.
• Scatter basil leaves on top
• Serve Immediately

Pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
 
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Rainbow Chard Strata for Brunch or Lunch or A Baby Shower

Last weekend we celebrated the imminent expansion of our extended family with a Baby Shower Brunch. As you can see in the photo above, there are two new cousins coming at once, and then two more babies around the same time. For a Summer Sunday lunch, using the garden bounty this menu was a hit. Obviously you can make one or the other casserole dish, I just had a lot of veggies to use up, and a lot of guests.

MENU

Smoked Salmon, bagels, cream cheese etc.

Fresh garden greens with chopped carrots and sherry-vinaigrette

Rainbow Chard Ricotta Strata

Zucchini Brunch Gratin

Watermelon, Feta, Mint Salad

(or Watermelon Cucumber Gazpacho)

BabyCake

Sugar Cookies

Rainbow Chard-Ricotta Strata

Rainbow Chard- basically use the leaves as you would use spinach, and the stems as you would use Asparagus!

• 1 teaspoon olive oil
• 1/2 sweet onion
• 1/2 bunch swiss chard
• 2 1/2 cups shredded cheese
• 4 eggs
• 1 cup skim milk
• salt
• pepper

1.     Preheat oven to 375 degrees.

2.     Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.

3.     In a saute or frying pan add onion and Chard to the oil and saute until stems are tender (do not overcook).  Salt and pepper to taste.

4.     Meanwhile, grate 2 1/2 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, and Parmesan,

5.     Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. season with salt and pepper to taste, if necessary.

6.     Pour into a pyrex rectangular baking dish that has been sprayed with nonstick cooking spray.

7.     Bake for 35-45 minutes or until golden brown and no liquid seeps out when knife is inserted

Zucchini Brunch "Gratin" (serves 6-8)

·       6-8 eggs

·       1 cup ricotta cheese

·       1 cup freshly grated Parmesan cheese

·       1/4 teaspoon Tabasco sauce or other hot chili sauce

·       1 teaspoon salt

·       1/4 teaspoon freshly ground black pepper

·       3 cups grated zucchini (from 2-3 fresh zucchinis)

·       1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),

·       1/2 cup sliced fresh basil (from about 20 leaves)*

·       4 cups cubed day-old bread (from about 4 slices)

·       Olive oil

*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.

1. Preheat oven to 350°F. 
2. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper
3. Prepare the vegetables and bread.  Chop the tomatoes, and add the bread cubes, mix so bread absorbs the tomato juice.
4. Add the tomato mixture, basil, and zucchini to the egg mixture. 
5. Coat the bottom and sides of a 9x13 baking dish generously with olive oil. 
6. Pour the egg vegetable mixture into the baking pan and even it out in the pan. 
7. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. 
8. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. 
9. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.