The baking bread impulse hit me again two weekends ago. I spotted a post on the New York Times Cooking Community on Facebook — a great group for all you fellow foodies to check out — for sammoun bread, an Iraqi bread similar to ciabatta bread. What the heck? I still had flour and yeast left. It was awesome — and so easy to make.
Last week, while scrolling through the New York Times own food group page, I came across this recipe for this linguine. I looked in the pantry and, miracle of miracles, I had all the ingredients, including a still-viable lemon in the refrigerator. The dish is incredible! It took about 10 minutes to boil the pasta and another two to make the sauce. A word of warning, it makes four servings — just like a pint of Ben & Jerry's ice cream serves four, and we all know that isn't true! Four servings from a half-pound of linguine? No way ...
LINGUINE WITH LEMON SAUCE
(Courtesy Pierre Franey, The New York Times)
Yield: 4 servings
Time: About 20 minutes
INGREDIENTS:
2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side
DIRECTIONS:
Bring a pot of salted water to boil. Heat the butter in a skillet and add the lemon zest.
Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Tip: If fresh linguine is purchased in 9-ounce weight, use this in lieu of the half pound.
Even if you don't know what it means or where it came from, everyone has at least heard, if not quoted, William Shakespeare's "To be or not to be, that is the question" — one of the most famous lines in English literature. It's a line from Shakespeare's drama "Hamlet," in which Hamlet is trying to decide if living or dying is best. He was pondering a choice and so, when someone has to make a choice, one might make a parody of Hamlet's infamous words, such as "to buy a new car or not to buy a new car, that is the question," or "to eat cake or not to eat cake, that is the question."
Well, now I am in a quandary about the recipe for this column; to be vegan or not to be vegan, that is the question.
I recently enjoyed a delicious roasted vegetable dish seasoned with a terrific marinade of both sweet and savory spices, made by a dear friend who happens to be vegan and who eats no fats of any kind. Sans any oils or meat, the dish was so good; good enough to have a second helping.
Of course, I can't leave well enough alone when it comes to recipes. I loved the vegetables roasted and the flavors of the dish, but I wasn't sure how non-vegans would like tofu, so I pondered a bit about a non-vegan version and decided that the fat and fennel flavor in sweet Italian sausage would contribute some great flavor to the vegetables.
It turns out that both versions are equally good; thus, my quandary ... to be vegan or not to be vegan, that is the question.
SWEET AND SPICY ASIAN-FLAVORS ROASTED VEGETABLES, VEGAN OR NOT VEGAN
INGREDIENTS:
2 large white potatoes cut into 1-inch cubes
2 sweet potatoes cut into 1-inch cubes
2 carrots peeled and cut into 1-inch slices
1 large sweet onion, cut into wedges
1/2 head of savoy or regular cabbages, cut into 1-inch chunks
12 ounces mushrooms, sliced
2 red sweet bell peppers, cut into 1-inch chunks
Vegan version: 7 ounces extra firm tofu, cubed
Not-vegan version: 1 pound sweet Italian sausage, cut into 1-inch slices
Marinade:
1/4 cup low-sodium soy sauce
2 tablespoons red wine vinegar
1 tablespoon real maple syrup
1 scant tablespoon molasses
1/2 teaspoon dried thyme
1/2 teaspoon cinnamon
1/8 teaspoon powdered cloves
1/2 teaspoon black pepper
2 teaspoons finely grated fresh ginger
3 large cloves garlic, minced
1 jalapeno pepper, seeded and minced
Pinch of red pepper flakes
Garnish:
Thinly sliced scallions
Cooked brown or jasmine rice to serve
DIRECTIONS:
Preheat oven to 375 F.
Toss vegetables and tofu or sausage together in a large bowl. Whisk together marinade ingredients and pour over vegetables, tofu or sausage. Toss well to coat. Pour into a 9-by-13-inch baking dish and cover with aluminum foil. Bake in preheated oven for 40 minutes. Remove aluminum foil and bake for 15 more minutes or until vegetables are tender and lightly browned.
Be sure sausage is cooked through if using.
Garnish with scallions and serve with rice. Brown rice is a nice, nutty accompaniment. Jasmine rice is very fragrant and compliments the sweet and salty flavors of this dish. You can't go wrong with either.
Your average grocery store now has tons of non-semolina flour/gluten-free options, from chickpeas to hemp (really!) — and if you're lucky, unexpected varieties like black bean.
As a onetime vegetarian, I have an enduring love of black beans. They're a common dinner protein in my house. They're heart-healthy and are a good source of fiber. But when I was assigned this story, I initially balked at the idea of turning them into pasta. What else is in that pasta besides black beans? And more importantly ... is this pasta variant any good?
What's in it
The only ingredient listed in the black bean pasta I purchased was organic black beans. One serving — a quarter of the box — will cost you 180 calories and contains a whopping 25 grams of protein, half the daily recommended amount, along with 1,098 milligrams of potassium (31 percent); and 11 grams of fiber (44 percent). For comparison, a serving of canned black beans (half a cup) is 109 calories and contains 7 grams of protein, 8.3 grams of fiber, and 800 milligrams of potassium.
Tasting notes
I did not have any expectations about how this stuff would taste. I feared it would be cardboardesque, like so much well-intentioned health food, but no! It tastes very similar to whole wheat pasta, with a little bit of black bean aftertaste. I don't recommend using this in a traditional red sauce, but I think it'd be great with mussels and butter, or with a spicy peanut sauce and some crunchy cucumber. I elected to pair it with some fall flavors and healthy vegetables to bring out the whole wheat flavor and play down the bean flavor.
Where to find it
I went to four grocery stores in the Northern Berkshires and couldn't find any black bean pasta (though there were plenty of other non-semolina pasta varieties). Managing Editor of Features Lindsey Hollenbaugh found hers at Aldi; if you're making a trip to Albany or the Pioneer Valley, you can find it at Trader Joe's. Amazon also has several black bean pasta brands (including the Trader Joe's variety).
The verdict
Gluten-free people, I see you, and I appreciate you. It's great that we have so many non-grain options now. I'm never giving up pasta, but its black bean cousin is a legitimately good alternative, and is surprisingly reminiscent of whole grain. I've had some other gluten-free pastas (my mom is off gluten) made with things like corn flour, and the black bean one is healthier, more filling and has a more interesting flavor. If you can find it in the store, grab it!
BLACK BEAN PASTA WITH SWEET POTATOES, SAGE AND VEGETABLES
Serves 3-4
INGREDIENTS:
1 box black bean pasta
1/2 onion, sliced thin
3 cloves garlic, chopped
1 sweet potato, peeled and chopped into 1/2-inch cubes (approximate to reduce food waste)
4 tablespoons butter, divided into two 2 tablespoon chunks
Salt and pepper to taste
1/2 tablespoon dried sage
1 cup frozen green peas
1 pound bag spinach
DIRECTIONS:
Heat saucepan to medium and add 2 tablespoons of butter and sweet potatoes. Season with salt and pepper and saute 10 to 12 minutes, until sweet potatoes get soft. Add onion, garlic, sage and more butter, then saute until onion is soft and translucent, 5 to 7 minutes. Add spinach and peas, and cook about five minutes longer, until spinach wilts.
Meanwhile, fill a large sauce pot with water and a liberal amount of salt. Boil and add black bean pasta; cook 4 to 6 minutes until soft/al dente. Reserve 1 cup pasta water and drain pasta.
Add 1/3 cup pasta water to pan with sweet potatoes and cook until liquid reduces, then add black bean pasta and another splash of pasta water to help you toss it all together. Serve with grated Parmesan cheese.
BLACK BEAN SPAGHETTI WITH VEGETABLES AND LIME MAYO
Serves 4
INGREDIENTS:
1/2 lb (250 gr) black bean spaghetti
1 tbsp olive oil
1/2 yellow onion diced
1 garlic clove pressed
2 cups chopped bell peppers
2 cups sliced white mushrooms
1 cup (1 medium) diced zucchini
8 small sun dried tomatoes sliced lengthwise
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 tablespoon chopped green onions
lime juice for drizzling
Lime mayo:
1 cup light mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
juice from 1 lime
zest from 1 lime
splash of Tabasco
DIRECTIONS:
Prepare lime mayo by mixing 1 cup mayonnaise, zest and juice from 1 lime, 1/2 tsp salt, 1/4 tsp black pepper and a splash of Tabasco.
Bring a pot of water to a boil and add spaghetti. Reduce heat to low and simmer for 7 to 8 minutes, then drain water.
Heat the olive oil in a medium skillet on medium heat and add onion. Saut for 2 to 3 minutes, until translucent.
Add peppers and cook for 2 minutes, then add mushrooms and zucchini and cook until mushrooms begin to sweat. Them add garlic.
Add paprika, cumin, salt, pepper, cayenne, oregano and stir. Add sun dried tomatoes and cook for 4 to 5 minutes, until vegetables are cooked.
Divide spaghetti between 4 plates and top with vegetables. Drizzle lime mayo on top. Sprinkle green onions and squeeze some lime juice on top.
I recently received the following text from my daughter:
"I saw this vegan chef make Tuna poke with watermelon in place of tuna. So, I had to try it for myself. After two days of cooking, marinating and patiently waiting; the consistency and flavor completely changed and tasted as close to tuna as you could possibly get."
A gorgeous photo of her end product followed the text. I was intrigued and impressed; intrigued because I don't like raw fish and impressed because my daughter prepared such a beautiful dish.
Poke, pronounced "poh-kay," is a raw fish dish from Hawaii and a great example of the multi-cultural influences on Hawaiian cuisine. Served cold, it's fresh, flavorful, and healthy. While poke has been showing up on trendy American menu's outside of Hawaii in recent years, it has been a staple in Hawaii's food culture for generations.
So, how does watermelon translate into poke? Very well I have to say. My daughter claimed the consistency and flavor of the watermelon morphed into something that resembled tuna. How does that happen?!
The salty soy sauce and the acid of the vinegar and lime juice used in the recipe and the long marinating time draws out excess liquid from the watermelon pieces, which condenseS and gives a compact texture to the fruit similar to that of the texture the fish. The flavorful marinade and sauce easily allows the watermelon to mimic the raw fish in poke.
Watermelons are so sweet and delicious in the summer that now is the time to try this recipe and experience a bit of Hawaii right here in the Berkshires and Southern Vermont!
Watermelon poke
INGREDIENTS:
4 to 5 cups seedless watermelon cut into 1-inch pieces
1/2 cup unseasoned rice vinegar
1/4 cup toasted sesame oil
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons tahini
1 tablespoon honey 1 teaspoon fresh minced ginger
1 tablespoon Sriracha or chili paste (optional)
DIRECTIONS:
Place watermelon in a resealable plastic bag. Blend vinegar, sesame oil, soy, lime juice, tahini, honey, ginger and optional Sriracha or chili paste. Pour over watermelon, seal bag and chill at least 24 hours or up to two days.
Heat a large skillet over medium heat. Drain watermelom; reserve marinade. Cook watermelon tossing frequently until it begins to caramelize slightly and dry out a bit. Be careful not to let it burn. Alternatively, roast watermelon on sheet pans in a 375 degree oven
until slightly carmelized. Chill.
Meanwhile, bring marinade to a boil in a small saucepan. Reduce heat and simmer until thickened into a sauce, about ten minutes. Chill.Toss watermelon with sauce and serve or build a poke bowl with any of the following toppings:
Sushi rice
Edamame
Slivers of carrots,
Thinly sliced radishes, scallions, sweet onions, cucumbers
Nori seaweed
Sesame seeds
Crushed macadamia or peanuts nuts
Sprouts
Hot chilies or jalape o peppers, sliced
Avocado
Lime wedges
Cilantro leaves
Fried won ton strips
A gratin may seem like something fancy, but it’s really quite easy! For some variety, I like to make a “potato plus two” gratin; but as an everyday side dish, this version is a bit lighter, in that it has less cream and less cheese than a traditional potato gratin.
In my most recent iteration of this dish, I combined Yukon gold potatoes with celery root and butternut squash. Although you can certainly use a mandoline to slice the vegetables thinly, it really is not too difficult just to use a cutting board and a sharp knife. If using a knife to slice the vegetables, cut them in half first so you have a stable base for making thin slices safely.
You can certainly experiment with this recipe and try other firm root vegetables or winter squash or even thin wedges of fennel. And if you have only potatoes and one other vegetable, that will be fine, too.
If you don’t finish it in one meal, leftovers can be rewarmed in the oven covered with foil, or in the microwave. The cheese may separate a bit, but it will still be delicious.
POTATO + 2 GRATIN
Serves 4-6
Ingredients:
Cooking spray for the pan
1 pound Yukon gold potatoes
1 pound butternut squash, or other hearty vegetable
1 pound celery root, or other hearty vegetable
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
3/4 teaspoon dried thyme, divided
1/2 teaspoon nutmeg, divided
1 1/4 cup heavy cream, divided
6 tablespoons grated Parmesan, divided
Directions:
Preheat the oven to 400 degrees F. Spray a large gratin dish or baking pan with cooking spray.
Prepare the vegetables: Peel and slice thin. If using butternut squash, the neck is easier to work with, and you can save the rest to roast for another meal. A mandoline will work well here (but watch your fingers!) or if using a knife, be sure to cut all vegetables in half to provide stability and safety.
For the first two layers there is no need to be fancy. Take about a third of each vegetable and arrange in the prepared pan so that the vegetables are somewhat interspersed. Sprinkle with about one third of the salt, pepper, thyme, and nutmeg. Drizzle with about ¼ cup of the heavy cream and sprinkle two tablespoons of Parmesan over all. Repeat for the second layer. For the third layer, if you’re feeling fancy, try to arrange the vegetables in an attractive pattern, or just repeat what you did for the first two layers. It’ll be fine either way. Sprinkle with the remaining salt, pepper, thyme, and nutmeg, pour the rest of the cream over all, and sprinkle the last two tablespoons of Parmesan on top.
Bake in the preheated oven for 45 minutes. Allow to rest for 5 to 10 minutes before serving.
Buttery, nutty chickpeas make a great foundation for a satisfying veggie burger. A touch of curry powder adds a hint of warm spice. Panko are crispy Japanese-style bread crumbs — they help hold the patties together.
Process the chickpea mixture just until there are some finely chopped chickpeas (to help the patties hold together) and some larger pieces (for a satisfying texture). Do not over process the mixture or the burgers will have a mushy texture. To keep the patties from falling apart, wait until they are well browned on the first side before attempting to flip them.
Follow this recipe with your kids.
Crispy veggie burgers
Servings: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
PREPARE INGREDIENTS:
1 (15-ounce) can chickpeas
1 large egg
2 tablespoons plain Greek yogurt, plus extra for serving
2 teaspoons plus 2 teaspoons extra-virgin olive oil, measured separately
1/2 teaspoon curry powder
1/8 teaspoon salt
Pinch pepper
1/3 cup panko bread crumbs
3 scallions, sliced thin
4 leaves lettuce
4 hamburger buns
GATHER COOKING EQUIPMENT:
Colander
Can opener
3/4-cup dry measuring cup
Medium bowl
Whisk
Food processor
Rubber spatula
Ruler
10-inch nonstick skillet
Spatula
START COOKING!
Set colander in sink. Open can of chickpeas and pour into colander. Rinse chickpeas with cold water and shake colander to drain well. Measure out 3/4 cup chickpeas; reserve remaining chickpeas for another use.
In medium bowl, whisk egg, yogurt, 2 teaspoons oil, curry powder, salt and pepper until well combined.
Place 3/4 cup chickpeas, panko, and scallions in food processor. Lock lid in place. Hold down pulse button for 1 second, then release. Repeat until ingredients are roughly chopped with some large pieces remaining, 5 to 8 pulses.
Remove lid and carefully remove food processor blade (ask an adult for help). Transfer chickpea mixture to bowl with egg mixture. Use rubber spatula to gently stir ingredients until just combined.
Use your hands to divide chickpea mixture into 2 lightly packed balls. Gently flatten each ball into circle that measures 4 inches across.
Add remaining 2 teaspoons oil to 10-inch nonstick skillet and swirl skillet to coat evenly with oil. Place patties in skillet and cook over medium heat until well browned on first side, 4 to 6 minutes. Use spatula to gently flip patties (ask an adult for help). Cook until well browned on second side, 4 to 5 minutes. Turn off heat.
Put 1 lettuce leaf inside each bun. Use spatula to slide burgers into buns. Serve with more yogurt (for dipping or spreading inside buns) if you like.
Nutrition information per serving: 726 calories; 189 calories from fat; 21 g fat (3 g saturated; 0 g trans fats); 108 mg cholesterol; 1166 mg sodium; 106 g carbohydrate; 17 g fiber; 16 g sugar; 30 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Crispy Veggie Burgers in "Complete Cookbook for Young Chefs ."
As this is an article appearing in the Food section, the ratatouille I'm referring to is the French vegetable dish, not the movie. I did have a good laugh though while researching when I came across an article that felt the need to debunk the notion the dish was made up for the Disney movie. It was a nice movie, but really?!
Ratatouille originated in the area around Nice, France as a summer harvest peasant dish using vegetables in the style of Provencal cuisine. The name refers to a coarse or "motley" stew. It's the first time I'd heard of a stew being referred to as "motley"; however, I can attest to the fact that it's been prepared by a motley crew!
Especially because it's a peasant dish, there are countless preparations. Virtually all preparations include tomatoes, onions, garlic, summer squash, eggplant, bell peppers and fresh herbs, although the inclusion of fennel, olives and beans is not uncommon. It's a very versatile dish as it can be served as a side dish or as part of, or entirely as, a main dish, either hot or cold. It can be prepared ahead and heated mixed with pasta or served over rice or couscous as a quick, healthy and satisfying weekday meal.
My history with ratatouille dates to my earliest days in the restaurant business, when I was working as the sous chef for my friends, David and Mary Bolton, at Mary's Restaurant in Bristol, Vt., in the mid 1970s. We would make it in relatively large batches and bake it over chicken breasts topped with mozzarella cheese or as a filling for crepes.
Mary's became a hub of sorts for artists, musicians and those of us doing our best to find a better way during those days in the '70s, which rivaled the divisiveness of our present social situation. We prepared inexpensive, interesting and nourishing food at Mary's Restaurant primarily for like-minded souls and Middlebury College students.
All the food at Mary's was prepared to order to the music of Bob Dylan, The Rolling Stones, Bob Wills and His Texas Playboys, Dave Van Ronk, Van Morrison and the like. Everything from the bread to the desserts was made in-house by the three of us. I believe Mary's would still be relevant today, although none of us have the slightest inclination, nor the ability anymore I might add, to return to the restaurant business some 40-plus years later. My almost four years spent with the Boltons was a culinary awakening for me, and I have David and Mary to thank for it.
OVEN ROASTED RATATOUILLE
I've experimented with a number of ways of preparing ratatouille and I particularly like this version for its ease of preparation and depth of flavor that roasting the vegetables provides. I'm a firm believer in ingredients, so excellent quality fresh vegetables and herbs are a must, as well as top-quality balsamic vinegar and extra virgin olive oil to finish the ratatouille.
INGREDIENTS:
1 medium zucchini
1 medium yellow summer squash
I medium eggplant, peeled
1 medium red bell pepper
All the above vegetables cut in 3/4- 1 inch dice. Taken together, they should total about 6 cups
1/2 large Spanish onion, peeled and cut in quarters lengthwise
4 large cloves of garlic, peeled and cut in chunks
Approximately 1/2 cup everyday olive oil to coat the vegetables for roasting
2 medium beefy tomatoes cut in 1/2-inch dice
1/2 cup thinly sliced basil leaves
1/2 cup thinly sliced flat leaf parsley
1/4 cup top-quality extra virgin olive oil
1 tablespoon top-quality balsamic vinegar
Salt (preferably Maldon salt) and freshly ground pepper to taste
DIRECTIONS:
Separate the oven racks so that the lower rack is second from the lowest rack and the upper rack is second from the top and preheat oven the to 450 degrees. Coat the onion quarters in the everyday olive oil and stand them cut side up on a small sheet pan or roasting plate lined with foil or parchment. I use a separate pan for the onion as I don't toss them halfway through as I do the other vegetables.
Combine the garlic, zucchini, yellow squash, eggplant and red bell pepper, coat them with everyday olive oil and spread on a 11-by-17-inch sheet pan lined with foil or parchment or on pans with sufficient room to spread the vegetables in a single layer. Place the pan with the onion on the lower rack of the oven and the other vegetables on the upper rack and roast for 15 minutes.
Leaving the onion in the oven, remove the pan with the rest of the vegetables from the oven and carefully turn them with a spatula.
Meanwhile, combine the herbs, diced tomato, top-quality olive oil and balsamic vinegar in a metal bowl large enough to toss all the vegetables together when the vegetables finish roasting. Roast the vegetables for an additional 10 minutes, for a total of 25 minutes. Remove the pans from the oven and slice the onion in large slices, discarding any overly blackened and dry layers from the bottom of the onion. While the roasted vegetables are still hot, combine all the vegetables in the bowl, stir gently, add salt and freshly ground pepper to taste and serve.
Members of the Eagle features department spent a good part of Monday afternoon waffling in a conference room.
No, we weren't wasting our time indecisively — we were literally making waffles in honor of National Waffle Day this Saturday. But since we never do anything expected, we weren't making waffles per se, but things that might be made in a waffle maker.
Meggie Baker, Eagle calendar editor, tried her hand at what we referred to as "falafel waffles" because it was so much fun to say. And Margaret Button, associate features editor, attempted "fritaffles," a fritatta or omelet cooked in the waffle maker.
Here's the rundown:
Falafel night at my house is pretty popular, but to tell the truth, in 16 years, I've never deep fried my own falafels. Deep fryers, frankly, terrify me, and it's always seemed a waste of a lot of oil, so instead I've traditionally lightly fried or sauteed my falafels in a skillet in a few tablespoons of oil. In the end, my way takes longer than just using a deep fryer, and the result are less crispy, so when I heard about the idea of using a waffle iron to make beautiful, golden, crusty falafel, I was immediately fired up to try.
Because I was using a waffle iron to cook these, I didn't use my own favorite falafel recipe and instead looked for one that was meant to be used with a waffle iron. The mix for these lovelies seemed a bit wet, and heavy on the oil (and egg whites?!), but I didn't let myself second guess them and I'm so glad. These cooked up quickly and cleanly and popped right out of the waffle iron without any trouble at all, and are easily several very large steps up from what I've been making. Looks like I'll be updating my recipe box.
— Meggie Baker, calendar editor
WAFFLED FALAFEL
(From Food Network)
INGREDIENTS:
1/3 cup vegetable oil
Cooking spray
2 tablespoons chopped fresh cilantro (optional)
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 large egg whites
2 cloves garlic, halved
One 15-ounce can chickpeas, rinsed
Pita bread, lettuce, tomato, cucumbers
Hot sauce, tzatziki sauce, tahini sauce for serving
DIRECTIONS:
Combine the oil, cilantro, flour, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas in a food processor and pulse until smooth.
Cook the falafel in a hot waffle iron until golden brown and holds its shape, 6 to 10 minutes.
Note: I did not take the recipe up on the option to include cilantro, and I feel they were better for it.
Note: These were made in a flip waffle maker with handles that lock the lid in place; when I made them in my much simpler waffle maker at home, the lid popped up and the falafels did not achieve optimal crunch or color, but were still delicious.
I love omelets and frittatas. They are part of my supper meal rotation, especially on nights when I don't feel like cooking or I have leftover vegetables in the fridge.
I didn't follow a recipe other than to look up one specifically for a waffle maker, which recommended 2 eggs per waffle. It also gave the tip that when the hissing and sputtering sounds stopped coming from the waffle maker, the omelet was done.
I finely chopped some red, yellow and orange peppers, maybe a tablespoon of each, along with one scallion (some of the green top, too) sliced thinly, a very small tomato diced finely, and salt and pepper to taste.
Of vital importance is heavily spraying the waffle maker with cooking spray each time you make a waffle. Although the first omelet came out perfectly, the second one stuck and quickly looked more like scrambled eggs. Be careful not to overfill the waffle maker, the uncooked mixture will run all over. The online recipe was right — when the eggy squeaking stopped, the omelet was done.
At first, I thought, no way will I do this again! But then, I got to thinking about a Mexican omelet and how the nooks and crannies on the fritaffle would capture salsa ... might be worth it!
Note: As an added treat, I popped two thawed hash brown patties on the waffle maker. They came out crispy, crunchy and oh-so-good!
— Margaret Button, associate features editor
As a music lover and someone who has made his living producing food, I've always been interested in the parallels in producing music and food for a living. I've had discussions with some of my professional musician friends on this subject, and we tend to agree there are a number of similarities.
First of all, musicians and chefs tend to travel in the same social circles, as we're generally working when the rest of the world is at leisure. I was a chef on Cape Cod for over 15 years. I really couldn't tell you a whole lot about what others would describe as the Cape Cod experience in the summer, as I spent most of my summers inside of a kitchen. I did, however, hear some great jazz and had some memorable after-hour conversations with musicians in our restaurant's lounge after service was over. Not many of us can immediately put the brakes on after putting our hearts and souls into our craft in an evening.
Producing music and food for a living are performing arts. As we refine our chops, so to speak, we start moving the needle from craft to art. Performing arts are all ephemeral, never to be repeated exactly the same. It's what differentiates a painter or sculptor from a musician or a chef. As Joni Mitchell once noted when discussing the difference between being a painter and the performing arts, "Nobody ever said to Van Gogh, 'Paint a Starry Night' again, man!"
Whether it's aurally or gastronomically, a musician or chef is producing a consumable product providing pleasure. We're in the pleasure business. It's the almost instant feedback from the audience and the energy it produces that can provide satisfaction for both the audience and the chef or musician.
I'm not sure why I felt the need to go down the road of discussing the similarities of chef and musician, but while considering picnicking at Tanglewood, it worked itself into my consciousness. It's a subject I've considered for a long time, and I guess it was time to organize those thoughts. As a former chef, I hope you enjoyed it!
I've described picnicking at Tanglewood as my go-to in the summer, so I'd like to provide you a recipe for tabouli, my go-to salad for Tanglewood.
You say tabbouleh, I say tabouli; let's make it the way you like! I want to emphasize that, yes, I measured all the ingredients when putting together this version, so I can assure you it works for me, however, I Googled "tabouli salad recipes" and stopped counting after 100. I'm more jazz musician while making food, so I rarely actually measure anything. I look to recipes for ideas I may not have considered. I've been doing this for a long time, though, and for someone less sure of the interactions of ingredients, try making it as written and take it from there. There are, after all, over 25,000 recordings of the song, "Summertime."
TABOULI
This version is more reflective of a traditional Lebanese tabouli in which parsley dominates; cucumber, however, is not traditional. I really like parsley dominating the salad, but cucumber adds a refreshing crunch and a bit of a break from all that parsley. The best bulgur to use is the very fine No. 1-size bulgur, which requires no cooking, as after about a half-hour it softens by soaking up the oil and liquids in the salad. This salad holds well for hours and can still be good the next day.
INGREDIENTS:
3 cups (about 2 bunches) flat leaf parsley, washed thoroughly, stemmed and finely chopped
4 scallions, cut on the bias
1 cup grape tomatoes (1 pint), cut in eighths or 1 cup small diced seeded tomatoes
1 European cucumber with skin, small diced to approximately the same size as the tomatoes
1/2 cup mint, stemmed and finely chopped
1/2 cup fresh lemon juice
1/4 cup good quality extra virgin olive oil
1/4 tsp allspice
1/2 cup No. 1 very fine bulgur
Salt and pepper to taste
DIRECTIONS:
Whisk together olive oil, lemon juice, some salt and pepper and the allspice. Add bulgur to the oil and lemon mixture and pour over the rest of the ingredients in a large bowl. Blend ingredients thoroughly and refrigerate. After about a half-hour to allow the bulgur to soften, adjust salt and pepper and enjoy!
Eggs bring out the foodie in me.
As long as I have eggs in my refrigerator, I know I can always whip up a delicious and satisfying meal, be it breakfast, lunch or dinner.
No food is more useful than eggs. They are the basis of endless recipes. Eggs can be fried, scrambled, boiled, baked, poached or pickled. They are essential in providing rise and richness to pastries, cakes and cookies not to mention souffles, custards and meringues. And there would be no hollandaise with which to nap perfectly poached eggs for eggs Benedict or luscious, light as air Sabayon that requires nothing more than a bit of sugar, sweet wine and egg yolks.
My favorite cookbook is simply titled, "Eggs," by Michel Roux. It's a passionate presentation of information all about eggs and fabulous recipes with eggs as the main ingredient. I highly recommend it.
Eggs for dinner are my comfort food. They make for an inexpensive, quick meal with plenty of hearty, savory egg dishes that fill the bill.
Often, a simple herb and cheese omelet and a green salad is all I require, but sometimes I go for saucy and spicy, like Mexican huevos rancheros or this version of Shakshuka, a classic North African dish.
SHAKSHUKA
INGREDIENTS:
- 4 tablespoons extra virgin olive oil
- 1 large onion thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 1 jalapeno pepper, sliced
- 3 garlic cloves, thinly sliced
- 1 tablespoon sweet paprika
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- pinch of cinnamon
- 1 (28-ounce) can whole plum tomatoes coarsely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large eggs, ideally farm fresh at room temp
- 1 cup crumbled Feta cheese
- 1/4 cup chopped fresh cilantro (optional)
DIRECTIONS:
- Preheat oven to 375 degrees.
- Heat oil in a large skillet over medium-low heat.
- Add onion and bell peppers. Cook gently until very soft, about 20 minutes.
- Add jalapeno pepper, garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika, coriander, cinnamon and cayenne. Cook 1 minute.
- Add tomatoes and their juices, season with salt and pepper; simmer until tomatoes have thickened, about 10 minutes.
- With the back of a spoon, make 6 indentations in the sauce, gently crack eggs into the sauce.
- Season eggs with salt and pepper.
- Sprinkle with feta and bake until eggs are just set, 7 to 10 minutes.
- Garnish with cilantro.
- Serve with warm pita or a crusty bread.
- Coriander and cinnamon are not necessarily essential to the dish but add a wonderful exotic flavor. Dried oregano or fresh basil would also be a nice variation to the dish.
One more recommendation: Jacque Pepin to me is a culinary treasure. If you are a cook who appreciates good technique, do an internet search for Jacque Pepin's famous omelet technique video and learn how technique can yield two different omelets, the classic French and a rustic type, perfect for breakfast, lunch or dinner.
I'm really excited about my column this month. For the last week or so, I've been testing a black bean burger recipe, and what I present to you today is the ultimate.
Homemade bean/veggie burgers are often a disaster — I've made countless patties that will not be pressed flat no matter how I try, or disintegrate while being fried, or dry into horrible bean dust after being baked, or taste like bread crumbs, or can't be flipped even with the widest, most industrial spatula. No more, I say! This black bean burger recipe is held together by many clever starches and binders, and it can be baked, flipped and fried. It's also delicious, a bit like falafel, but nice and soft (dare I say juicy?) like a burger patty should be.
The secret is frozen peas. Yes. A starchy vegetable high in dietary fiber, vitamin K, vitamin C, phosphorus and more, a cup of warmed-up frozen peas helps keep these burgers together and greatly improves the texture. A healthy dose of panko bread crumbs and one egg do the rest of the binding. Chilling the patties for at least an hour once they're formed helps as well.
Having a homogeneous mixture also helps — chunky veggie burgers present the risk of bean or vegetable falling out in the shaping and cooking process. I start with onion, garlic and pepper in the food processor, making sure those are all diced up before adding peas, black beans, spices, egg and bread crumbs. This recipe has no oil, so you can feel like an absolute saint when you eat them.
They're also a really good way to sneak veggies into your kids or use up extra CSA produce this summer. Try a carrot or some cabbage instead of the red pepper, but don't get too crazy or things will fall apart again.
I've been eating these "naked" with no bun, piled high with burger fixin's and a cilantro-yogurt sauce reminiscent of Indian raita. Way healthier than mayo, it's a nice creamy way to cut through the spice of the burger.
Stalwart black bean burgers and cilantro yogurt sauce
Makes 5 to 6 patties
INGREDIENTS:
Burgers:
1/2 red onion
2 cloves garlic
1/2 red pepper
1 egg
1 cup of frozen peas (microwave 1 to 2 minutes)
1 can of black beans
3/4 to 1 cup panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon cumin
3/4 teaspoon turmeric
1/2 teaspoon paprika
DIRECTIONS:
With your food processor, pulse onion, garlic and red pepper together until diced. Add egg, peas, black beans, egg, bread crumbs, salt, pepper, cumin and paprika, and process until homogeneous — you should have a brown substance with flecks of red, no big chunks.
Lay out a sheet of wax or parchment paper on a baking sheet and with your hands, make 5 to 6 burger patties. Go for the size of a cooked hamburger patty from Pedrin's or any other local cheap-eats establishment. Lay on the wax paper, cover with another sheet, and chill at least one hour. These can also be frozen and baked/fried right out of the freezer.
Preheat oven to 350 degrees. Spray baking sheet or coat with a thin coat of olive oil; place burger patties on baking sheet and bake 15 minutes, then flip and bake for another 15. Serve however you like.
Note: I'm still working on a grillable version. These will fall right through the grates. If you put them on oil-coated tinfoil on the upper grate to warm them, it might work but I don't recommend. It's too easy to turn them into charcoal briquettes.
Cilantro yogurt sauce
INGREDIENTS:
1 handful of cilantro, finely chopped (leaves and stems! No waste!)
1/2 teaspoon salt
1/2 teaspoon pepper
Juice of half a lemon
1 cup yogurt
2 tablespoons olive oil.
DIRECTIONS:
In medium bowl, mix ingredients together until homogeneous; enjoy. Swipe a healthy gob of this over your burger or use on the side as a dip for sweet potato fries.
Ribolitta — a vegetable, bean and bread stew — is a classic example of Tuscan la cucina povera, or peasant cooking, but that doesn't mean it isn't delicious, hearty or complex.
Because food is so fundamental to Italian culture, la cucina povera may be "poor people's food," but it doesn't skimp on thoughtfulness. It incorporates relatively simple techniques with excellent ingredients to make every bite as tasty and wholesome as possible, while not wasting anything. In Ribolitta's case, using at least day-old rustic bread is recommended.
Ribolitta means reboiled, which defines it as a dish meant to be made ahead and served later. Even though it doesn't require a great deal of preparation time, it's perfect to make on a weekend and serve during the week when meal preparation time is tighter. As it's made with vegetables, beans and bread, it makes for a healthy vegetarian one-bowl meal, as well.
As some of you may know, I'm blessed to work part-time for the Masiero family and Mike Mazzeo in my semi-retirement at Guido's Fresh Marketplace in Pittsfield. There are many advantages to this besides the extra money each week. Working there assures me of seeing many of my friends, customers and coworkers alike, I've made over the last few years while helping people make wine and cheese choices. Not to be taken for granted, a generous employee discount on the best quality ingredients helps both my cooking and wallet, making employment there that much more advantageous for an old chef on Social Security like me.
Before I begin with the recipe, I'd like to note a couple of local food products that made my meal of Ribolitta extraordinarily special. The first is Berkshire Mountain Bakery's ciabatta. In the recipe, I use Richard Bourdon's exceptional sourdough ciabatta, which he's been making for over 35 years in Housatonic. I also used his bread for a side dish of bruschetta, topped with Willy Bridgham's authentic hand-ladled Inagadda Ricotta from Four Fat Fowl, made next door in Stephentown, N.Y. Altogether, when combined with the best Italian canned tomatoes, the freshest organic Tuscan kale from Lady Moon Farm and a sprinkling of Pecorino Toscano that Guido's imports directly from Italy, the meal transported me to sunny Tuscany on a gray winter's evening in New England.
RIBOLITTA
I developed this as an easy-to-prepare recipe for a busy household. There are as many recipes for Ribolitta as there are Italian nonnas in Tuscany, all of whom may defend her Ribolitta as the authentic recipe!
INGREDIENTS:
1/4 cup extra-virgin olive oil, plus more for drizzling
2 cups 1/2-inch diced onion
1 1/2 cups 1/2-inch carrots
1 1/2 cups 1/2-inch diced celery
1 tablespoon chopped garlic
1 28-ounce can best quality Italian whole peeled tomatoes
1 tomato can of water and more as needed
1 bunch (about 1 pound) kale, preferably Lacinato (Tuscan) kale, ribs removed and torn or chopped in bite-size pieces
1/4 tsp red pepper flakes
3 15.5-ounce cans of cannellini beans
1 tablespoon minced fresh rosemary leaves
1/3 ciabatta loaf, day-old, preferably Berkshire Mountain Bakery, cut in about 1-inch cubes
Zest of one lemon, preferably organic, washed and dried
Grated Pecorino Toscano for garnish (optional)
Salt and pepper to taste
DIRECTIONS:
In a large thick-bottomed pot over medium heat, saute the onion, carrot, celery and garlic until the onions are translucent, about 10 minutes. Squeeze the tomatoes by hand into the pot and add all the juices from the can. Add 1 tomato can of water, the kale, red pepper flakes and simmer for about 15 minutes. In the meantime, empty one can of cannellini beans with a splash of water into a bowl, thoroughly mash with a potato masher and add to the pot. Add the remaining two cans of cannellini beans, rosemary, lemon zest and bread and simmer for about 20 minutes. Remove from the heat and allow the Ribolitta to thicken for at least 20 minutes. Reheat the Ribolitta and add more water if necessary, to desired thickness. Adjust salt and pepper, serve in bowls and drizzle with extra-virgin olive oil. Finish each bowl with a sprinkling of grated cheese if desired.
Though traditional paella centers on a variety of meat and seafood, we wanted to develop a vegetable-focused version that highlighted the array of hearty vegetables common in Spanish cuisine: artichokes, bell peppers, fennel, and peas.
We gave the artichokes and peppers extra flavor by roasting and then tossing them with a bright, lemony sauce. We sauteed the fennel with chopped onion to give it a rich caramelized flavor that gave the dish aromatic backbone. Chopped kalamata olives brought in a distinct pop of briny, contrasting flavor.
To infuse the rice with complex, authentic flavor, we bloomed the paprika with the garlic and browned diced tomatoes to give them savory depth. We coated the rice with this potent mixture before adding broth, wine, and saffron and simmering the rice until tender.
Cooking on the stovetop alone yielded unevenly cooked rice, so we transferred it to a 350 F oven where the grains cooked to perfection in the steady, even heat. You will need at least a 6-quart Dutch oven for this recipe. While we prefer the flavor and texture of jarred whole baby artichokes, you can substitute 18 ounces frozen artichoke hearts, thawed and patted dry, for the jarred kind.
Bomba rice is the most traditional rice for this dish, but you can use any variety of Valencia rice. If you cannot find Valencia rice, you can substitute Arborio rice. Socarrat, a layer of crusty browned rice that forms on the bottom of the pan, is a traditional part of paella. In this version, socarrat does not develop because most of the cooking is done in the oven; if desired, there are directions on how to make a socarrat before serving.
Vegetable paella
Servings: 6
Start to finish: 2 hours
INGREDIENTS:
3 cups jarred whole baby artichokes packed in water, quartered, rinsed, and patted dry
2 red bell peppers, stemmed, seeded, and chopped coarse
1/2 cup pitted kalamata olives, chopped
9 garlic cloves, peeled (3 whole, 6 minced)
6 tablespoons extra-virgin olive oil
Salt and pepper
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 onion, chopped fine
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
1/2 teaspoon smoked paprika
1 (14.5-ounce) can diced tomatoes, drained, minced, and drained again
2 cups Bomba rice
3 cups vegetable broth
1/3 cup dry white wine
1/2 teaspoon saffron threads, crumbled
1/2 cup frozen peas, thawed
DIRECTIONS:
Adjust oven rack to lower-middle position, place rimmed baking sheet on rack, and heat oven to 450 F. Toss artichokes and peppers with olives, whole garlic cloves, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Spread vegetables in hot sheet and roast until artichokes are browned around edges and peppers are browned, 20 to 25 minutes; let cool slightly.
Mince roasted garlic. In large bowl, whisk 2 tablespoons oil, 2 tablespoons parsley, lemon juice, and minced roasted garlic together. Add roasted vegetables and toss to combine. Season with salt and pepper to taste.
Reduce oven temperature to 350 degrees. Heat remaining 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and fennel and cook until softened, 8 to 10 minutes.
Stir in remaining minced garlic and paprika and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in rice and cook until grains are well coated with tomato mixture, about 2 minutes. Stir in broth, wine, saffron, and 1 teaspoon salt. Increase heat to medium-high and bring to boil, stirring occasionally. Cover, transfer pot to oven, and bake until liquid is absorbed and rice is tender, 25 to 35 minutes.
For optional socarrat, transfer pot to stovetop and remove lid. Cook over medium-high heat for about 5 minutes, rotating pot as needed, until bottom layer of rice is well browned and crisp.
Sprinkle roasted vegetables and peas over rice, cover, and let paella sit for 5 minutes. Sprinkle with remaining 1 tablespoon parsley and serve.
Nutrition information per serving: 511 calories; 138 calories from fat; 15 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 1289 mg sodium; 82 g carbohydrate; 10 g fiber; 8 g sugar; 12 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more sauce recipes and pairing suggestions in "The Complete Mediterranean Cookbook ."
When it comes to grilled kebabs, vegetables are often an afterthought, typically used as a filler on meat-heavy skewers. But this treatment often leads to mushy, burnt vegetables with no flavor of their own. We wanted to create a recipe that would put the vegetables front and center.
We started by choosing the right vegetables. We wanted a good mix of flavors and textures, but we knew that not all veggies would hold up to the high heat of the grill.
We started with bell peppers, which sweetened beautifully over the flames, and zucchini, which held its shape nicely and had a satisfying texture. Portobello mushroom caps were the perfect addition to the kebabs; as they released their moisture over the flame, they picked up great char and developed a deep, meaty taste.
Tossing grilled vegetables with a bold dressing can amp up their flavor considerably, but for our vegetable kebabs, we took the idea one step further. We tossed the vegetables with half of the dressing before skewering and grilling them, giving them great flavor from the start.
We pumped up the complexity and nuance of the remaining dressing with juice from grilled lemons, and tossed it with the cooked vegetables for a punchy, bright finish. You will need eight 12-inch metal skewers for this recipe.
Grilled vegetable kebabs
Servings: 4
Start to finish: 40 minutes
INGREDIENTS:
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon minced fresh rosemary
1 garlic clove, minced
Salt and pepper
6 portobello mushroom caps (4 to 5 inches in diameter), quartered
2 zucchinis, halved lengthwise and sliced 3/4 inch thick
2 red bell peppers, stemmed, seeded, and cut into 1 1/2-inch pieces
2 lemons, quartered
DIRECTIONS:
Whisk oil, mustard, rosemary, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Transfer half of dressing to separate bowl and set aside for serving. Toss mushrooms, zucchini, and bell peppers with remaining dressing, then thread in alternating order onto eight 12-inch metal skewers.
For a charcoal grill: Open bottom vent completely. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
Clean and oil cooking grate. Place kebabs and lemons on grill. Cook (covered if using gas), turning as needed, until vegetables are tender and well browned, 16 to 18 minutes. Transfer kebabs and lemons to serving platter. Juice 2 lemon quarters into reserved dressing and whisk to combine. Pour dressing over kebabs and serve with remaining lemons.
Nutrition information per serving: 152 calories; 73 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 332 mg sodium; 17 g carbohydrate; 5 g fiber; 10 g sugar; 6 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Grilled Vegetable Kebabs in "The Complete Make-Ahead Cookbook ."
The classic Tunisian dish shakshuka is a humble yet satisfying one-pot meal, usually consisting of eggs cooked in a long-simmered, spiced tomato and pepper sauce.
We wanted to use this as a template for a version that swapped out the long-cooked red sauce for a fresh, vibrant mix of greens that would be transformed into a quick any-night meal.
For the greens, we settled on savory Swiss chard and easy-to-prep baby spinach. We cooked a cup of the sliced chard stems (any more and their vegetal flavors overwhelmed the dish) with onion to create an aromatic base.
We eschewed the traditional strong flavors of cumin and paprika in favor of coriander and mild Aleppo pepper_their citrusy notes allowed the greens' flavors to stay center stage. The roomy Dutch oven allowed us to wilt a large volume of raw greens easily.
We blended a cup of the greens mixture with broth to give the sauce a creamy, cohesive texture, then added frozen peas for contrasting pops of sweetness. To finish, we poached eight eggs directly in the sauce, covering the pot to contain the heat for efficient, even cooking. We served our green shakshuka with a sprinkling of bright herbs and salty, creamy feta cheese.
If you can't find Aleppo pepper, you can substitute 1/8 teaspoon paprika and 1/8 teaspoon finely chopped red pepper flakes. The Dutch oven will seem crowded when you first add the greens, but they will quickly wilt down. Serve with toasted pita or crusty bread to mop up the sauce. Avoid removing the lid during the first 5 minutes of cooking the eggs; it will increase the total cooking time of the eggs.
Green shakshuka
Servings: 4
Start to finish: 50 minutes
INGREDIENTS:
2 pounds Swiss chard, stems removed and reserved, leaves chopped
1/4 cup extra-virgin olive oil
1 large onion, chopped fine
Salt
4 garlic cloves, minced
2 teaspoons ground coriander
11 ounces (11 cups) baby spinach, chopped
1/2 cup chicken or vegetable broth
1 cup frozen peas
1 1/2 tablespoons lemon juice
8 large eggs
1/2 teaspoon ground dried Aleppo pepper
2 ounces feta cheese, crumbled (1/2 cup)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
DIRECTIONS:
Slice chard stems thin to yield 1 cup; discard remaining stems or reserve for another use. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add chard stems, onion, and 3/4 teaspoon salt and cook until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in garlic and coriander and cook until fragrant, about 1 minute.
Add chard leaves and spinach. Increase heat to medium--high, cover, and cook, stirring occasionally, until wilted but still bright green, 3 to 5 minutes. Off heat, transfer 1 cup chard mixture to blender. Add broth and process until smooth, about 45 seconds, scraping down sides of blender jar as needed. Stir chard mixture, peas, and lemon juice into pot.
Make 4 shallow indentations (about 2 inches wide) in surface of greens using back of spoon. Crack 2 eggs into each indentation, sprinkle with Aleppo pepper, and season with salt. Cover and cook over medium--low heat until edges of egg whites are just set, 5 to 10 minutes. Off heat, let sit, covered, until whites are fully set and yolks are still runny, 2 to 4 minutes. Sprinkle with feta, dill, and mint and drizzle with remaining 2 tablespoons oil. Serve immediately.
Nutrition information per serving: 441 calories; 241 calories from fat; 22 g fat (7 g saturated; 0 g trans fats); 443 mg cholesterol; 1047 mg sodium; 27 g carbohydrate; 11 g fiber; 6 g sugar; 25 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Green Shakshuka in "Cook It In Your Dutch Oven ."
There are countless ways to make a meatless chili, and for a diabetic-friendly version we turned to tempeh as our starting point.
Tempeh, which is made from cooked and fermented soybeans, is high in protein, vitamins, and minerals, but low in sodium and carbs. We treated it like ground meat, crumbling it and cooking it in a little oil until browned, then building a flavorful base for our chili.
A hefty tablespoon of cumin seeds added a bold flavor backbone while traditional aromatics rounded out the classic chili flavor profile. A chopped bell pepper and a couple of cut-up carrots added texture and a subtle sweetness that paired well with the tempeh.
To give our chili a burst of freshness and color, we added zucchini and frozen corn at the end along with the cooked tempeh. We prefer 5-grain tempeh in this chili, but any type of tempeh will work well.
VEGETARIAN CHILI
Servings: 6
Start to finish: 1 hour, 15 minutes
INGREDIENTS:
4 teaspoons canola oil
One 8 ounce package five-grain tempeh, crumbled into 1/4 inch pieces
1 tablespoon cumin seeds
2 carrots, peeled and cut into 1/2 inch pieces
1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and cut into 1/2 inch pieces
9 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon minced canned chipotle chile in adobo sauce
Salt and pepper
3 cups water
One 28-ounce can no-salt-added crushed tomatoes
One 15-ounce can no-salt-added kidney beans, rinsed
1 teaspoon dried oregano
1 cup frozen corn
1 zucchini, halved lengthwise, seeded, and cut into 1/2 inch pieces
1/2 cup minced fresh cilantro
Lime wedges
DIRECTIONS:
Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering. Add tempeh and cook until browned, about 5 minutes; transfer to plate and set aside.
Add cumin seeds to the now-empty pot and cook over medium heat, stirring often, until fragrant, about 1 minute. Stir in remaining 1 tablespoon oil, carrots, onion, bell pepper, garlic, chili powder, chipotle, and 1/4 teaspoon salt and cook until vegetables are softened, 8 to 10 minutes.
Stir in water, tomatoes, beans, and oregano, scraping up any browned bits. Bring to simmer and cook until chili is slightly thickened, about 45 minutes.
Stir in corn, zucchini, and tempeh and cook until zucchini is tender, 5 to 10 minutes. Stir in cilantro and season with pepper to taste. Serve with lime wedges.
Nutrition information per serving: 295 calories; 80 calories from fat; 9 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 714 mg sodium; 42 g carbohydrate; 11 g fiber; 11 g sugar; 17 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit americastestkitchen.com. Find more recipes like Vegetarian Chili in "The Complete Diabetes Cookbook ."
Some of the greatest chilies you'll ever eat hail from New Mexico's Hatch Valley, which is why — naturally enough — tiny Hatch, N.M., is known as "The Chili Capital of the World." This being the season for Hatch chilies, I thought it might be fun to showcase them at one of your very own backyard parties.
There's something about the soil and growing conditions in that region of New Mexico that creates the uniquely delicious flavor of the Hatch chili, just as the "terroir" of the world's great wine-growing regions produces the best grapes. Hatch chilies are long and green, boasting a thick skin and thick flesh. Their heat ranges from mild to flaming hot. Local folks tend to buy these local favorites already roasted and in 25-pound bags, and then to store the chilies in their freezer for use throughout the year. The rest of us can snatch them up in supermarkets from coast to coast or online in smaller amounts, already charred and peeled.
If you're open to charring and peeling the pepper yourself, just apply the same methods you'd use with any other chili: hold it with tongs over an open gas flame, or char the skin on a hot grill or cast-iron skillet, or place the chili under a broiler until it's blackened on all sides, then transfer it to a bowl and cover it with plastic wrap for 20 minutes. After the chili's had a chance to steam, the tough skin peels off easily.
Roasted Hatch chilies are one of the signature ingredients of the well-loved Green Chile Cheeseburger. Here I've swapped out the beef in favor of Portobello mushrooms. You'll be looking for specimens with large caps because they shrink down when they're cooked. And be sure to scrape out the gills before cooking the mushrooms (grapefruit spoons do a terrific job) because they become slimy when cooked and proceed to dye whatever they touch an unappealing black.
Even without the beef, this burger is deluxe. It's glorified not only by the chilies and cheese, but also by the smoky mayonnaise spread, and — the finishing touch! — the crushed tortilla chips. It's a splendid way to celebrate the end of the summer season.
Green chili cheese portobello burger
Servings: 4
Start to finish: 1 hour
INGREDIENTS:
2 tablespoons plus 2 teaspoons fresh lime juice, divided
3 tablespoons vegetable oil
2 teaspoons minced garlic, divided
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
4 large portobello mushrooms, stems and gills removed
1/2 cup mayonnaise
3/4 teaspoon smoked paprika
4 chopped, peeled, roasted Hatch chilies (about 1 cup) or 1 cup canned green chilies
4 thin slices sharp cheddar (about 3 ounces total)
1 cup crushed tortilla chips
4 hamburger buns
2 tablespoons melted butter for brushing on the buns
DIRECTIONS:
Preheat the grill to medium.
In a small bowl, whisk together 2 tablespoons of the lime juice, the vegetable oil, 1 teaspoon of the garlic, the cumin, and salt and pepper to taste. Brush all of the marinade on the mushrooms, making sure to coat the insides (where the gills were) really well. Set the mushrooms aside for 20 minutes.
Meanwhile, in another small bowl, combine the mayonnaise with the remaining 2 teaspoons lime juice, the remaining teaspoon garlic and the paprika. In another bowl toss the chilies with salt and pepper to taste.
Brush the cut sides of the buns with the butter and toast them on the grill. Set aside while you grill the mushrooms.
Place the mushrooms on the grill, gill sides down, cover and grill them 6 to 8 minutes. Turn them over and grill on the on the other side, covered, until tender when pierced with a knife, another 6 to 8 minutes. Spoon one-fourth of the chilies on top of each mushroom. Top with one fourth of the crushed tortillas and a slice of the cheese. Cover and cook, until the cheese is melted, 1 to 2 minutes.
Spread the cut sides of the rolls with the mayonnaise. Transfer the mushroom "burgers" to the buns and serve right away.
Nutrition information per serving: 716 calories; 469 calories from fat; 52 g fat (13 g saturated; 1 g trans fats); 50 mg cholesterol; 851 mg sodium; 51 g carbohydrate; 8 g fiber; 7 g sugar; 13 g protein.
Sara Moulton is host of public television's "Sara's Weeknight Meals." She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows including "Cooking Live." Her latest cookbook is "HomeCooking 101."
I am smaller than a dime, and though I am cool, I can also burn. I can be many colors, but also none at all. I am a household name, but people rarely speak of me. What am I?
The answer is an item so insignificant to your daily life that it never crosses your mind — pepper. It's a kitchen staple, and while it's rarely a forward flavor in the foods you eat, it is present in nearly every dish you order at a restaurant. We're not alone in our love of the humble peppercorn, and its place in history is unrivaled.
Pepper is the world's most traded spice and, centuries ago, the spice trade defined the routes of sea explorers. Don't forget that Christopher Columbus was searching for India — and its wealth of spices — when he bumped into North America.
Despite its ubiquitous use, pepper is just one of hundreds of spices used across the globe to season food. Some cultures are more well-known for their use of spice, like curries in India and southeast Asia, and Cajun and Creole seasonings in the southern United States (which, of course, come from the Caribbean and African influences of the region).
Cooking with spices can be intimidating, and home cooks are often put off by the relatively high price tag, seemingly endless selection, and limitless scope of uses. Herbs are easier, because at the local grocery store, you're lucky if there's a variety of just 10 to choose from. When you stand in the spice aisle, you are staring down hundreds of jars, with spices in different colors, shapes, and uses, and it feels easier to carry on without.
But at The Culinary Institute of America, we believe spices are part of what makes cooking exciting. Chef Mark Ainsworth explains, "Spices contain a variety of complex flavors and aromas that contribute to great taste. Typically, several spices are used to build flavor." One of the most common complaints about cooking at home is that we get bored with the same old recipes, and experimenting with spices can make old recipes new again. Grilled chicken becomes the more-exciting blackened chicken. Tired of plain roasted sweet potatoes or cauliflower? Spice 'em up!
This recipe for spiced roasted vegetables with mixed grains uses a blend of familiar spices to make two simple dinner preparations just a little bit more exciting. Nutmeg, cardamom and cumin are known as warming spices, and whether they do it literally or not, they certainly have a knack for giving you that cozy feeling. They suit each other very naturally and, paired with turmeric (popular as an antioxidant and for its vibrant color) and zesty paprika, create a mixture that's mild and flavorful — spiced, but not spicy.
Buying spices doesn't have to be a major investment, either. Many grocery stores (especially those of the "natural" variety) sell spices in bulk bins, so you can buy a few teaspoons for less than 50 cents. This gives you the freedom to experiment with new flavors and combinations. After all, explorers wandered the globe so you could have access to peppercorns and cardamom — now it's your turn to explore uncharted territories.
Spiced roasted vegetables with mixed grains
Servings: 6
Start to finish: 1 hour, 10 minutes (Active time: 10 minutes)
INGREDIENTS:
1/2 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
2 tablespoons plus 1 teaspoon vegetable oil, divided use
3 carrots, peeled and quartered lengthwise
2 sweet potatoes, peeled and cut into wedges
1 head cauliflower, cut into florets
1 red bell pepper, cut into thick slices
5 cloves garlic, thinly sliced
1 cup brown basmati rice, rinsed
1/2 cup bulgur wheat
1/4 cup golden raisins
1 quart vegetable broth or water
1/2 cup fresh parsley leaves
DIRECTIONS:
Preheat the oven to 325 F. In a small bowl, combine turmeric, paprika, nutmeg, cardamom, cumin, pepper, and salt. Stir to combine. Transfer 1 teaspoon of the spice mix to a medium saucepan, and set aside. Mix the remaining spice mix with 2 tablespoons of the vegetable oil and stir to make a paste.
In a large bowl, combine the carrots, sweet potatoes, cauliflower, bell pepper, and garlic, and add the spice paste. Toss until the vegetables are well-coated. Spread on a foil-lined baking sheet and roast until the vegetables are tender and lightly browned around the edges, about 1 hour.
Meanwhile, place the rice, wheat, and raisins in the pot with the reserved spice mixture. Stir to coat. Add broth and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 50 minutes. Remove from the heat and let stand, covered, for about 5 minutes before serving.
Serve vegetables alongside rice. Garnish with parsley leaves.
Nutrition information per serving: 317 calories; 56 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 500 mg sodium; 60 g carbohydrate; 9 g fiber; 13 g sugar; 8 g protein.
Even if you don't have a farm share, you can still benefit from a lot of beautiful fall vegetables, and some summer stuff, too. This is the time of year for grabbing garlic, alliums, winter squash and potatoes at the farmers market; lots of corn is still available, too. I saw 80-cent-per-pound winter squash at the North Adams market this past weekend!
As a former vegetarian, I feel strongly that a meal does not have to have meat to be a meal. You can do amazing things with vegetables, and still get plenty of protein and vitamins into your body. I created this soup in that spirit; black beans pick up the protein end, while local veggies simmer for a nice, deep flavor. The squash's flavor is enriched and amplified by roasting, which adds another layer to this — and will keep your oven going a little longer on a cold fall day.
The whole thing is amplified by a tiny bit of chipotle sauce — the kind that comes in a can with chipotle peppers. If you've never heard of this, don't worry — check the "international" section of the grocery store and you'll find many different brands.
If you are actually a vegetarian, you can swap my chicken broth for vegetable broth with no big difference in flavor. Store-bought broth is fine, but it's always better to make your own. If you don't have any on hand, just take the scraps from the veggies you cut up for this soup and boil them for 20-30 minutes, then strain.
Butternut squash and local vegetable soup with chipotle
INGREDIENTS:
1/2 of a roasted butternut squash, peeled and chopped into chunks
1 to 2 red potatoes, chopped
1 can black beans
2 tsp. chipotle sauce
1 ear of fresh corn, stripped from the cob or 1 or 2 peppers, chopped
1 onion, chopped
2 to 3 cloves of chopped garlic
2 tbsp butter
1 tbsp tomato paste
Salt and pepper to taste
tsp tumeric
tsp saffron (optional)
1 pint broth — chicken or vegetable
DIRECTIONS:
To roast squash: Preheat oven to 350. Split squash lengthwise, then scoop out the seeds. Rub with olive oil, salt, and pepper. Roast 1 hour, then let cool before peeling and chopping. Set aside.
Preheat large saucepan to medium-high and let butter melt a little before adding onions and garlic. Let cook, stirring regularly, until onion and garlic is translucent and beginning to brown. Add peppers (if using), butternut squash and potatoes, then add tomato paste, tumeric, saffron, and salt and pepper. Stir and let cook 3 to 5 minutes, then add black beans (with bean liquid!) and broth, then stir in chipotle sauce.
Let simmer on medium for 30 to 45 minutes, then use either an immersion blender or potato masher to mash up the soup a little. This will add some texture and really meld the flavors together. I usually just give it four or five pulses with my immersion blender.
Stir to make sure blended parts mix in, then serve with nice, crusty bread.