Category Archives: VEGETARIAN RECIPES

ROASTED MUSHROOM LASAGNA WITH BÉCHAMEL SAUCE

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Since I knew I was going to have a large crowd (41) for last Sundays JazzVox concert, I decided to fix a big ole Italian meal. Complete with appetizers – Caponata Alla Siciliana, Marinated Goat Cheese, and Crab and Artichoke Dip. (I didn’t get a picture of the Crab and Artichoke Dip, so I am going to have to make it again very soon before I can post the recipe. Oh the sacrifices I must make for this blog!) Followed by Lasagna Bolognese, vegetarian Roasted Mushroom Lasagna with Béchamel Sauce (this recipe), romaine salad with Italian Salad Dressing (soon to be published), and Herb and Garlic Focaccia (again – soon to be published). And for dessert, Italian Dream Cake and Glazed Italian Lemon Cookies. Look for the cookie recipe in the near future also.

And for those of you who are looking at the menu and saying to yourself “is this woman crazy making all that food”, I offer a simple response. Yes she is! I mean – yes I am!

But if you are going to lavish food on 41 hungry people, 10 of whom are teenagers, you simply need to fix a large quantity with multiple choices. And what better dish or dishes to feed a large crowd than lasagna? Now granted, lasagna is not a quick dish to prepare.  But none of the steps taken individually are difficult to construct. It’s just that there are a stinkin’ lot of steps! (I sound like I’m trying to persuade you not to make this lasagna, but that’s not the case. But, I’m also not going to lead you down a primrose path! (For those of you who are too young to know the meaning of “being led down a primrose path”, it means “being led to a life of ease and pleasure”.) Or as Lemony Snicket* would define it “being in and out of the kitchen in less than 30 minutes”. Simply not going to happen!)

But if I do say so myself, it is time well spent. The lasagna is creamy, herby, and full of mushroom flavor. And it’s vegetarian. So next time you need or want a veggie main dish, give this lasagna a try. It’s just really, really good.

*For a wonderful read that contains more vocabulary words and definitions (some real, some just for the circumstance) than your average grade school English primer, check out one of Lemony Snicket’s books in the charming children’s series “A Series of Unfortunate Events”. If all of the 3 R’s could be taught in such a delightful way, there would be a lot more children achieving than left behind. And if Lemony Snicket were telling you about this recipe, he would undoubtedly tell you not to make this dish. That you should try a recipe that was simpler and quicker to prepare. That you should fix a dish that you knew you would like. That you would be upset with the final product. But then, he tries with all his might to dissuade youngsters from reading his books too if all they like are happy endings. (His books never have a happy ending!) But unlike his books, this recipe does have a happy ending. It’s called a happy mouth. Enjoy!

  • ½ onion, coarsely chopped
  • 2 lbs. mixed mushrooms (cremini, button, Portobello, shiitake) sliced between ¼-inch and ½-inch thick
  • 2 T. extra virgin olive oil
  • 8 T. unsalted butter, divided
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 1 T. finely chopped fresh rosemary
  • 2 garlic cloves, finely minced
  • ½ c. flour
  • 6 c. milk (whole milk is best)  
  • ¼ tsp. kosher salt
  • ¼ tsp. white pepper or black pepper to taste (white pepper actually has a sharper flavor than black)
  • 1 lb. lasagna noodles* (I like Culinary Circle Authentic Bronze-cut Lasagna noodles)  
  • 1 c. grated Pecorino Romano cheese
  • 1½ c. grated mozzarella cheese 
  • 1½ c. grated Parmesan cheese
  • 2 T. chopped Italian parsley

Place the onion and mushrooms on a large low sided baking sheet.  Drizzle with olive oil. Cut 2 tablespoons of the butter into small pieces and place on top of the mushrooms. Sprinkle with the salt and pepper. Using your hands, toss the vegetables together until they are evenly coated with the oil, butter chunks, and seasonings.

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(Before the mushrooms are roasted.)

Place in a pre-heated 400 degree oven for 20 minutes or until the vegetables are tender and browned. (Turn once during the baking process to ensure even browning.)  Remove from the oven and sprinkle with the fresh rosemary. Stir. Set aside.

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(After the mushrooms are roasted.)

Meanwhile to prepare your béchamel sauce, melt the remaining 6 tablespoons of butter in a heavy saucepan over low heat. Add the garlic and cook for about 1 minute of until the garlic gives off its aroma. Whisk in the flour and cook for a couple of minutes or until the roux starts to turn a delicate golden brown. Slowly whisk in the milk and bring to a slow boil, stirring the entire time. Boil for one minute as the sauce continues to thicken. Remove from heat and whisk in the salt and pepper. Set aside. Reserve 1 cup of the béchamel sauce. (This will be spread on the lasagna half way through the baking process.)

Before cooking the noodles, have all the other ingredients prepped and ready to go. Cook the noodles in boiling salted water until al dente (firm to the bite). Drain the noodles and run under cold water. Drain again.  

To assemble:  Spread ½ cup béchamel sauce in a buttered 10×16-inch baking pan.  Arrange 1/3rd of the lasagna noodles over the sauce. Spread half of the roasted vegetables over the noodles, followed by half of each kind of cheese, then half of the béchamel sauce. Repeat, beginning with another third of the noodles, remaining roasted veggies, and remaining half of each cheese, except the Parmesan. Save out about a quarter cup. Layer on the remaining noodles. Carefully cover the pan with foil that has been sprayed with non-stick cooking spray and bake in a pre-heated 375 degree oven for 30 minutes. Remove the foil; spread the reserved 1 cup béchamel over the top and sprinkle with the reserved quarter cup of Parmesan cheese. Bake uncovered for an additional 15-20 minutes or until the lasagna is bubbly and lightly browned on top. Remove from oven, lightly cover with the foil you used earlier, and allow the lasagna to sit about 15 minutes before serving. Sprinkle with the parsley just before cutting into portion sized pieces.

*Hint: when deciding how many noodles to cook, spread the bottom of your pan with a single layer of uncooked noodles. Triple that number and you have just the right amount. (Seems too easy, doesn’t it?)  

 

ZUCCHINI PANCAKES

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I think of all the vegetables, I like zucchini just about the best. And I think that’s because it is so versatile and of course so tasty. Not to mention – inexpensive. Especially in the summer when you can easily grow your own, or beg your neighbors for any extra zucchini they might possibly have just laying around. (Like your neighbors aren’t going to be thrilled that someone is actually asking them for zucchini. So much nicer for them than having to leave “care-packages” of zucchini on people’s front porches in the dead of night!)

As I was saying, zucchini is a marvelous vegetable. So when I happened to be watching the Food Network a couple of days ago and saw Ina Garten make these pancakes, I was hooked. Of course, I had to change the ingredients up a bit, because that’s what I do! But the bones of the recipe are strictly Ina.

I just figured, and rightly so I feel, that seasoned salt, olive oil instead of vegetable oil, additional onion, a bit of Parmesan cheese, and a dollop of sour cream could not possibly hurt the basic recipe. And I do believe it made a difference.

So if you too are zucchini lovers, or even if you aren’t particularly fond of this mild mannered, non-presumptuous vegetable, give these pancakes a try. They make just a stunning side dish. Plus they are different. And what cook doesn’t love serving something different to their family and friends?

So get thee to the store and buy yourself some zucchini. You will be amazed at how easy the batter comes together. And the fact that the pancakes are so versatile. They go perfectly with any type of meat. And they contain (but you don’t have to announce this to your children) a green vegetable. (In some cases, sneaky is OK. I believe this is one of those times!)

  • 7 T. all-purpose flour, or more as needed
  • 1 tsp. baking powder
  • 1 tsp. seasoned salt
  • freshly ground black pepper
  • ¼ c. finely grated Parmesan cheese
  • 2 lg. eggs
  • 2 med. zucchini (a healthy ¾ lb.)
  • 3 T. finely minced red onion
  • unsalted butter
  • olive oil
  • sour cream (Mexican crema agria is the best), opt.

Whisk together the flour, baking powder, seasoned salt, and pepper. Stir in the Parmesan until all bits are coated with the flour; set aside. Whisk the eggs in a good sized bowl. Grate the zucchini using the large grating side of a box grater*. Add to the eggs along with the onion. Stir well to mix the ingredients. Stir in the flour mixture only until thoroughly combined. The batter should be fairly thin (like regular pancake batter).

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But if the batter is too thin, add additional flour 1 tablespoon at a time. Note: Do not prepare the batter ahead of time or it will get soggy and won’t fry up properly.

Heat a very large fry pan over medium heat. Add equal amounts of butter and olive oil to liberally coat the bottom of the pan. When the butter and oil are hot, drop heaping spoonful’s of batter into the pan. (Make sure they are not touching. Kind of like kids in the back seat of a car.) Cook the pancakes about 2 minutes on each side, or until each side is brown and crispy. When the pancakes are done, serve immediately, or place on an oven-proof plate and keep warm in a pre-heated 300 degree oven. If your pan is not large enough to fry all the pancakes at once, wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. (The pancakes can stay warm in the oven for up to 30 minutes.) Serve hot with a dollop of sour cream.

*If you grate the zucchini ahead of time, place in a colander to allow liquid to drain. Then squeeze lightly just before adding to the eggs.

 

SEAFOOD AND FRIED TOFU LO MEIN

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I love one dish, one pot meals. And I wish I could tell you this was one. (Well, it is a one dish meal. But as hard as I tried, there is just no getting around the fact that your kitchen help is going to have several bowls and a couple of fry pans to wash after dinner.)

Now in my case, Mr. C is our after meal kitchen clean up crew. And he knows, from years of dish washing experience, that I have washed as many bowls and utensils as possible as I went along. But with this recipe, every part of the dish comes together at the very last minute. So there is no time to wash dishes, much less take a sip of martini (for that matter). (Not that I would have experience drinking a martini while fixing dinner you realize. Right! Only about 25 years of experience, but who’s counting……)

Anyway, regardless of the number of bowls and pans involved with this Lo Mein, you are going to love diving into a plate of this yummy homemade Asian inspired noodle dish. And unlike Lo Mein prepared in a restaurant, there is a lot less salt and fat, and not a sprinkle of MSG to be had. Plus you can make it with as many or as few veggies as you like. (When I fixed this last evening, I used the veggies listed below, because that’s what I had on hand. But next time I can see myself adding or substituting red bell pepper, those darling little corn cobs that come in a can, a small amount of broccoli, or maybe some re-hydrated dried mushroom pieces. This is a “clean your vegetable bin” kind of dish. In other words – the best kind of dish.)

So if you too are a Lo Mein lover, give this recipe a try. And to you or anyone else in your family who gets stuck with the dishes, please accept my apology.

Oh – one last thing. This is a Lo Mein, rather than a Chow Mein because the noodles are not fried. Same kind of noodles are used for both dishes, but in an effort to keep the fat content as low as possible, I decided the cooked noodles really didn’t need to be stir fried in additional oil. (Another positive proof that I am on your side in the quest for healthier eating.) Your welcome!

And yes I do know that tofu is not always used in either Chow Mein or Lo Mein. But we happen to love it. Plus it’s just one more source of protein. Actually, if you wanted to make this an almost* vegetarian dish, you could simply substitute vegetable stock for the chicken broth, and skip the seafood altogether. The tofu could absolutely hold its own as the requisite protein component. It’s good that way!

*Oyster sauce has a bit of oyster extract

Tofu:

  • 1 lb. firm tofu
  • 3 T. low sodium Tamari or soy sauce
  • 6 T. cornstarch, or more as needed
  • 2 T. vegetable oil
  • 1 tsp. sesame oil

Sauce:

  • 2 T. water
  • 2 T. cornstarch
  • 1½ c. low sodium chicken broth
  • ¼ c. oyster sauce
  • 3 T. GF low-sodium Tamari or low sodium soy sauce
  • 1 T. sesame oil
  • 2-3 tsp. Sriracha

Veggies and Seafood:

  • 2 stalks celery, thinly sliced
  • 1 large carrot, shredded
  • 8 thinly sliced white button mushrooms
  • 2 c. Napa cabbage, finely shredded or 1 c. finely shredded regular green cabbage
  • 2 large garlic cloves, finely minced
  • 2 tsp. minced ginger
  • 8 green onions, white and green parts, sliced
  • 12-15 peapods, sliced in 3rds
  • 1 lb. mixed seafood* (shrimp, scallops, calamari, etc.)
  • 2 T. vegetable oil (needed when veggies are stir-fried)

Noodles:

  • kosher salt
  • 6 oz. chow mein or Chinese egg noodles (I use Sun Luck chow mein noodles mainly because I can buy them at my local grocery store)

Preparation: (Complete each step below before actually cooking the Lo Mein)

Tofu – Remove the tofu from its watery container. Using paper towels, gently squeeze as much liquid as you can from the block of tofu. Cut into 32 pieces and place in a flat pan. Pour the soy sauce over the tofu cubes, turning as required to coat all surfaces. Leave for about 5 minutes.

When ready to fry, coat all sides with corn starch. Heat the vegetable and sesame oils in a large fry pan. Add the tofu cubes and fry until all sides are crispy and golden brown. Remove from heat and set aside until needed.

Sauce – Whisk together the water, corn starch, chicken broth, oyster sauce, Tamari, sesame oil, and Sriracha in a small bowl and set aside.

Veggies – Cut all the veggies as instructed above. Set aside. Combine seafood in a bowl and set aside.

Lo Mein assembly: In a large pot of salted boiling water, cook the noodles according to the package directions. While the noodles are cooking, heat the 2 tablespoons of vegetable oil in a very large fry pan or wok. Add the celery, carrot, mushrooms, and cabbage to the hot oil and cook for 3-4 minutes. (You want the veggies to be crisp tender.) Add the garlic, ginger, green onions, and pea pods; cook for 1 minute. Finally add the seafood and cook until almost done.

Add the sauce and cook only until thickened. Drain the noodles and add to the fry pan along with the fried tofu. Remove from heat when all ingredients are hot. Serve immediately.

*You can use chicken, beef, or pork instead of seafood. Just add in place of seafood and cook only until done.

 

 

VEGETARIAN MUSHROOM STROGANOFF

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(Sorry, no picture. I lost it when my computer and my camera were not speaking. They have resolved their differences now, but the picture is still missing in action. Will add a picture in the near future.)

Of course you know what most savvy people are saying about vegetarians or people who eat at least one or more meatless meals a week. And yes you are right there with me if you too believe the word is “smart”. But another word immediately jumps into my brain also. And that word is “yummy”. Because there are just an abundance of wonderful recipes out there that don’t contain as much as a quarter cup of meat broth or a tablespoon of bacon fat to make them both delicious and nutritious.

So when I hear someone say they hate vegetarian food, I almost always look at them as if they just stepped out of a brand spanking new Studebaker. And just for your information, the last Studebaker was manufactured in 1967!

Because in my opinion, what these folks have done is limit themselves to food choices that are often expensive, include more protein than is necessary for continued good health, and lack the vegetables, herbs, spices, and whole grains needed to supply our bodies with the necessary vitamins and minerals to support good health. (And no, I don’t believe taking a daily multi-vitamin replaces the lack of fresh vegetables, herbs, spices, and fruits in our diet!) And don’t even get me started on fiber!

So when I decided the other evening to serve “Beef Stroganoff”, I thought about my pledge to serve more meatless dishes. And I concluded that the meat in a stroganoff was not the part I cherished the most. What I loved were the mushrooms, noodles, and the savory sour cream gravy. So I basically made my standard recipe without the meat. And truly, I didn’t miss the meat one little bit.

So in essence you might say that this new spin on my old recipe was “fashioned by an impulsive epicure”.

(Sorry Leah Worth for changing out the words “for” and “ingénue” with “by” and “epicure” from the Bobby Troup classic song “The Meaning of the Blues”.) But it really was Mr. Cs idea to change the lyric. He changed the word “ingénue” to “epicure” while we were listening to the song and talking about food. (Nothing new, believe me!) And I loved the new words, because like Mr. C, I too feel that the word epicure has fallen into disuse. So while I was writing up this recipe, our conversation while listening to Janis Mann’s version of this beautiful blues song came to mind. And I totally felt that Mr. Cs new lyric applied to what I had just done to my original Beef Stroganoff recipe. Hence the musical reference.

(For those of you haven’t the foggiest idea what I’m talking about, I have included the words to one of the loveliest and saddest songs ever written. I’m sure after reading the lyrics you will perfectly understand how the entire chain of events came about. Or not!) But regardless, give this recipe a try. I truly believe the epicure in you won’t miss the meat in the least.

The Meaning of the Blues

Blue was just the color of the sea,

Til my lover left me;

Blue was just a bluebird in a tree,

Til he said “Forget me.”

Blue always made me think of summer,

Cloudless summer skies so fresh and warm;

But now the blue I see is more like winter

Winter skies with clouds about to storm.

Blue was just the color of his eyes

Til he said “Goodbye, love.”

Blue was just a ribbon for first prize

Til he said, “Don’t cry, love.”

And blues were only torch songs

Fashioned for impulsive ingénues;

But now I know, too well I know,

Too well I know the meaning of the blues.

(To hear this song performed, search on “Julie London meaning of the blues”.)

  • 1 T. extra virgin olive oil
  • 2 T. butter, divided
  • 1 lb. cremini mushrooms, sliced (or any combination of fresh mushrooms)
  • scant ½ c. chopped onion
  • 2 garlic cloves, minced
  • ¼ c. dry white wine
  • 2 tsp. fresh thyme leaves or ¾ tsp. dried thyme leaves
  • 2 tsp. paprika
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 2 T. flour
  • 1½ c. vegetable or mushroom broth
  • 1 c. sour cream
  • 8-oz. wide egg noodles, cooked al dente
  • 2 T. chopped Italian parsley

Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushrooms and onion; cook until the onion is translucent and the mushrooms slices are starting to brown. Stir in garlic and cook for one minute. Deglaze the pan with the white wine. When the wine is all but evaporated, add the thyme, paprika, salt, and pepper. Cook, stirring occasionally for 3 minutes. Stir in the flour and remaining 1 tablespoon of butter, and cook, stirring constantly for 2 minutes.

Whisk in broth, bring to a boil, reduce heat, and cook for 5 minutes. Remove from heat and stir in the sour cream and noodles. Sprinkle with fresh parsley and serve immediately.

Tip: Never cook noodles ahead of time and let them sit until you’re ready for them. If any part of the dish needs to wait, it should be the sauce. And no, I don’t care what any given recipe says. If it instructs you to cook the noodles and just keep them warm, just say no! You know better!

 

HAM, FARRO, CANNELLINI BEAN, AND SWISS CHARD SOUP

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OLYMPUS DIGITAL CAMERAWe have experienced a really strange summer this year in the Pacific NW. No rain for weeks on end, hot temperatures, and more aggressive winds than normal. Then suddenly about 2 weeks ago, the skies clouded over, the winds whipped up to a mighty force, and we received our first rain in months. And believe me, there was rejoicing heard all around our glorious state. The farmers were happy, the hardy folks fighting our numerous wild fires were ecstatic, and those of us who were trying to keep our yards and gardens alive could be found dancing in the showers while sending grateful thanks up to whichever benevolent deity would listen.

So now, after several decent rain storms our yards are looking better, the webs are starting to come back between our toes, and at least to this native Washingtonian, it appears that fall is on its way. Now don’t get me wrong. I’m not wishing for the gray days of winter to get here any sooner than they must. But when I wake up thinking about making soup, I know that it’s my own internal precursor to the onset of fall.   (Some people get aches and pains in their joints when fall weather approaches; I suddenly get a desire to build soup.)

So yesterday morning I decided to build a version of Deborah Madison’s Smokey Farro and Chickpea Soup. I changed a couple of ingredients to suit my taste, and added some ham to add a depth of flavor and additional protein. The result was an absolutely divine new addition to my fall and winter soup recipe collection. I hope you too will add this to your soup recipe repertoire. It is delightfully easy to prepare, healthy to the max, and absolutely delicious.

  • 4 c. water
  • 1 c. emmer farro (I use Bluebird Grain Farms organic Emmer Farro)
  • ¼ tsp. kosher salt
  • 2 T. extra virgin olive oil
  • 1 lg. onion, finely chopped
  • 2 stalks celery, finely chopped
  • ½ c. chopped fresh parsley
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 heaping cup diced ham (for vegetarian soup, leave out ham)
  • 3 c. vegetable broth
  • 2 c. water
  • 1½ tsp. Spanish smoked paprika
  • freshly ground black pepper
  • 1 (14.5-oz.) can fire-roasted diced tomatoes, undrained
  • 1 (15-oz.) can cannellini beans, rinsed and drained
  • 4 c. chopped Swiss chard
  • 4 good sized green onions, thinly sliced
  • ¾ c. finely grated Parmesan cheese, garnish
  • garlic croutons (see recipe attached) or toasted baguette slices, opt.

Place the 4 cups of water, emmer farro, and salt in a covered pan. Place on high heat and bring to a boil. Boil for 5 minutes, stirring frequently. Reduce heat, cover, and simmer for about 45 minutes or until berries are plump and chewy. When the farro is done, drain, reserving the excess liquid, and set both the farro and reserved liquid aside. (You may need the liquid to thin out the soup at the end of the cooking time.)

Meanwhile, heat the olive oil in a large heavy covered soup pot and fry the onion, celery, and parsley for a few minutes until onion is tender, stirring frequently. Add the garlic, bay leaf, and ham; cook for 2 minutes. Add the broth, 2 cups water, smoked paprika, pepper, cannellini beans, and canned tomatoes. Bring to a boil. Reduce heat, cover pan, and simmer gently for about 20 minutes. (If the farro isn’t done after the soup is finished simmering, remove the soup from heat and set aside until the farro is drained and ready to be added to the soup.)  When the farro is drained and ready, place pot back on heat, and stir in the Swiss chard and farro. Simmer for about 3 minutes or until the chard wilts. Adjust seasoning. If the soup seems too thick, add some of the reserved farro cooking water. (You want a nice brothy soup.) Stir in the green onions just before ready to serve.

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Serve with Garlic Croutons or toasted baguette slices, and grated Parmesan cheese.

GARLIC CROUTONS

Chop up some small bite sized pieces of a chewy, artisan baguette. Place in a frying pan with butter or olive oil (or a combination) and sauté until each crouton is crunchy. (This takes about 45 minutes because you need to go low (heat) and slow.) Add more butter or oil as needed. When desired crunchiness is attained, sprinkle with granulated garlic. Allow to cool completely before placing in an airtight container.

 

EASY LEMON AND BASIL SPAGHETTI

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If there is an easier pasta dish to prepare than this slightly adapted version of a Giada de Laurentiis classic, I’d appreciate it if you would send me the recipe at your earliest convenience! (And BTW, your recipe has to be as delicious.) Because, frankly, this is the tastiest quick and easy pasta I have ever had the pleasure of putting in my mouth. Now granted, I love fresh lemon, basil, Parmesan, and pasta more than just about any other ingredients. So for me, this simple dish is just about as good as it gets. And the fact that I only have to make one pot dirty is not only a bonus for me, but the resident dish washer (Mr. C) also appreciates that benefit.

So about this recipe, I have very little more to say either about the dish or about life in general. (I know – no caustic remarks directed at politicians, no firm instructions not to mess with the ingredients, not even a comment about myself or my friends that you don’t care to read about anyway!)

So, just one more little tidbit for the record. Make this dish and you will know what summer tastes like. And thank you Linder for sending me the recipe, and Giada, for sharing yet another incredibly divine recipe with all of us.

  • 1/3 c. extra virgin olive oil
  • 1½ tsp. lemon zest
  • scant ¼ c. fresh lemon juice
  • 1/3 c. finely grated Parmesan cheese
  • ¼ c. chopped fresh basil + more for garnish
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 8 oz. spaghetti, cooked al dente

Whisk together the olive oil, lemon zest & juice, Parmesan, basil, salt, and pepper in a large bowl. Add the cooked pasta, adjust seasoning, garnish with basil, and serve immediately. (If you need additional liquid for your sauce, use a small amount of the pasta water.)

 

 

CHICKEN, SHRIMP, OR ROASTED VEGETABLES IN A CURRY MASALA SAUCE

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There really isn’t anything about Indian curry that I don’t like. And this curry dish, slightly altered from a recipe provided when I recently purchased a package of Aromatic Curry Masala at the Methow Masala shop in Winthrop, WA, is just about as good as an Indian style curry can get. It’s so delicious, that if I had been served this curry dish in a restaurant, I would have wanted to go back for more at my earliest convenience. The only changes I made to the original recipe were to replace tomato paste for diced tomatoes, use my own curry masala blend (the second time I made it), and add sour cream or yogurt right at the end. (Just makes the sauce a little creamier.)

Now if you happen to live near Winthrop, you can buy the curry blend any old time you want. But for those of us who would have to make a special trip, I went to all the trouble of working out what I believe to be an adequate Aromatic Curry Masala substitute. (BTW, Mr. C. loved both curries I made before writing this post. But he did admit that he liked the curry made with chicken better (curry number 1) than the curry I made with shrimp (curry number 2). No mention of the sauce flavor being any different when I used my own curry blend (curry number 2). Just that he preferred chicken curry over shrimp curry.

Now of course, many of you are not going to go to the bother of making your own curry masala powder. And believe me, if I still had 4 kids at home and worked full time, I wouldn’t be making my own curry powder either! But since my kids are grown and I am retired, I take no greater pleasure than trying my hand at what I call “seasoning blend mixology”. (I have kind of a spice and herb obsession if truth be known!) And if I do say so myself, my recipe below for Curry Masala Powder is darned good. But dear friends, even if you don’t have the time, energy, or interest in making your own curry powder, make this delicious dish anyway. Just use purchased curry powder. (There will be no points subtracted or shame attached to using a commercially produced curry powder. The only shame would be if you didn’t give this recipe a try when next you got a hankering for Indian food!)

So grind yourself up some curry powder (or start with purchased curry powder), steam up some rice (remember, brown rice is healthier for you than white rice), and prepare a chicken, shrimp, or roasted vegetable curry for your family in the near future. They will be delighted to have something new and exciting to eat for dinner. And you will have had a new adventure in the kitchen. And isn’t that the real reason many of us love to cook??

  • 1 tsp. cumin seed
  • 1 tsp. brown mustard seed
  • ¼ c. (½ stick) butter
  • 2 large onions, finely chopped
  • 5 lg. garlic cloves, finely minced
  • 1-inch piece of fresh ginger, finely minced
  • 3-4 T. Aromatic Curry Masala spice blend from Methow Masala or my version of Curry Masala Powder (see recipe below)
  • 1 tsp. kosher salt
  • ¼ c. tomato paste
  • 2-3 med. jalapeño chili peppers, seeds and veins removed, and finely minced
  • 4 c. (1 qt.) chicken or vegetable broth (or use 4 tsp. chicken or vegetable base and 4 c. water)
  • 6-8 boneless, skinless chicken thighs cut in bite sized pieces or 2 lb. large uncooked shrimp, peeled and deveined or 3 cups assorted roasted vegetables
  • ½-¾ c. sour cream or plain yogurt

Toast the cumin seeds and mustard seeds in a dry pan over medium heat until the aroma of the two spices is released. Set aside.

Melt the butter in a heavy covered pan. Add the onions and cook until they start to brown. Add the garlic and ginger and cook for one minute. Add the curry masala powder, salt, toasted cumin and mustard seeds, and the tomato paste. Let the mixture cook for about a minute. Whisk in the jalapeños and chicken broth and simmer uncovered for about 15 minutes. Add the chicken pieces and cook just until the chicken is no longer pink in the middle. If you are using shrimp, cook only until the shrimp turn light pink. If you are using roasted vegetables, add just long enough to heat through. Whisk in the sour cream or yogurt, adjust seasonings, cover, remove from heat, and let sit for 15 minutes. Serve over brown rice. And yes I know brown rice is not usually served with most curry dishes, but it’s healthy and we love it! If you must, you can serve the curry over basmati rice.

Also, since I know many of you are wondering – no this is not a recipe for a really spicy hot curry. The jalapeños truly add more flavor than heat, especially if you carefully remove the seeds and veins. Of course, there is a bit of heat, but I pride myself in not hurting anyone. So if you are super sensitive, you might want to use less jalapeños or none at all.

CURRY MASALA POWDER RECIPE

  • scant ½ c. coriander seeds
  • 2 T. fennel seeds
  • 2 T. cumin seeds
  • 1 T. black or brown mustard seeds
  • 1 tsp. black peppercorns
  • ½ tsp. fenugreek seeds
  • 2 tsp. crushed red pepper flakes
  • 2 tsp. ground cinnamon
  • 2 tsp. turmeric powder
  • 1 tsp. ground ginger
  • 1 tsp. ground cloves
  • 1/8 tsp. ground cardamom

In a small pan over low heat, individually dry roast the coriander seeds, fennel seeds, cumin seeds, mustard seeds, peppercorns, fenugreek seeds, and crushed red pepper until aromatic. Don’t hurry the process.

When each is toasted, remove to a bowl to cool. (And yes, it can be the same bowl.) When all of the spices are room temperature, whirl in a grinder until powdered. (It’s OK if there are still tiny chunks. If the chunks bother you, sieve the mixture before proceeding.) Add the ground cinnamon, turmeric, ginger, cloves, and cardamom. Store in an airtight container. Use in any of your favorite recipes calling for curry powder.

FYI: Internet source for dried herbs and spices www.myspicesage.com

I have always been more than satisfied with the price, delivery method (most of the time free delivery) and products I have received from this company.

VEGETARIAN BAKED BEANS

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So, I have to tell you, starting a pot of baked beans without first frying up about a half pound of bacon just felt sick and wrong. I mean really, how could baked beans taste right without this quintessential ingredient? But I wanted a vegetarian side dish that could, if need be, stand in as the compulsory protein if one of my guests didn’t eat meat. So I took my standard recipe and simply left out the first ingredient.  

So if you too would like to step over to the dark side, I suggest you give this recipe a try as written. It produces absolutely lovely baked beans and I promise you will not miss the bacon in the slightest. Even Mr. C, whose middle name actually should have been “bacon” loved the beans and didn’t miss it in the least.

So next time you invite the gang over for a backyard BBQ, include these beans in your menu planning. They are perfectly delicious and the best part – they are truly at their finest when they have had a day or two to mellow out in the refrigerator. So, for you, that means one less dish to prepare on the day of the event. (As you know, I am just crazy about dishes that can and really should be prepared ahead of time.)

For additional recipes that are fun to serve at a picnic/BBQ, search under the heading BBQ & PICNIC RECIPES. Cheers to the lazy, hazy, crazy days of summer!

And for a sad story about baked beans, see my story below. Sigh…… 

  • 1 lb. small navy beans
  • water
  • ¼ c. maple syrup (the real stuff!)
  • 1 c. brown sugar
  • ½ c. molasses, or more to taste (regular or part black strap)
  • 1 small can tomato paste
  • 1 24-oz. bottle of ketchup
  • ¼ c. yellow mustard
  • ¼ c. Worcestershire sauce
  • 1 T. kosher salt, or more to taste
  • freshly ground black pepper
  • 1 yellow onion, chopped

Carefully wash the beans removing any matter that doesn’t look like a healthy, fat dried bean. Place in a large bowl and cover with water by about 3 inches.  Place in refrigerator overnight. Next day, rinse and drain the beans.

Place in a covered pot with enough water to cover the beans by about 3 inches. Bring to a boil, reduce heat, and simmer gently until the beans are tender, about 40-45 minutes. (Do not worry that the beans will become mush while they are spending their time in a low oven. They will be just fine!)

Drain the cooked beans and place in a Dutch oven. (The main thing here is that the beans must be covered as they bake. If you don’t have a Dutch oven, you can bake them in any kind of pan, as long as the pan is covered, even if it’s covered with aluminum foil. However, it may take a longer baking time if you use aluminum foil rather than a tight cover. Sad story to follow.)

In a medium sized bowl whisk together the maple syrup, brown sugar, tomato paste, ketchup, yellow mustard, Worcestershire sauce, salt, and pepper. Add the mixture to the beans along with the chopped onion. (I usually rinse out the ketchup bottle with a little water and then throw the liquid in with the other ingredients.)

Bring to a boil, cover, and bake in a pre-heated 225 degree oven for 3-4 hours. (Check the beans periodically to make certain they are not getting too dry. While you have the lid off, give them a little stir. Add water as needed.) Uncover the beans the last hour to brown them up a bit. Best made the day ahead and either re-warmed or served at room temperature.

Sad story:

So here it is, 3 days before I plan to serve baked beans to our home concert (JazzVox) guests, and I place 4 pounds of beans to soak. (quadruple recipe) Next day I cook the beans in water for a short time, but not long enough. Then I throw the rest of the recipe together in a large pan and cover the whole mess with aluminum foil. Seven (7) flippin’ hours later the beans are still in the oven and they are still crunchy! There is obviously no hope for these beans. So I did what any self-respecting cook would do. I tossed the whole shebang into the yard waste barrel, sent a little invocation to the Gods of yard waste asking for their help with the next batch, and started all over again. Sad, right?

And just to prove that this girl obviously can’t learn from her mistakes or that the Gods were watching the World Cup while I was requesting assistance, the second batch of beans still didn’t have that wonderful creamy mouth feel that should be the hallmark of really good baked beans. Once again, I simply didn’t cook the beans long enough on the stove top before adding the other ingredients. So once again, the beans were in the oven about 7 hours. OK, this time they weren’t crunchy. They tasted fine, but I knew they could be better.

So the moral of my sad story is to cook your beans until they are tender. Not over cooked, but perfect. And when you figure out how to do that, would you please let me know!

 

 

 

NEW MEXICO STYLE WHOLE PINTO BEANS

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(Sorry about no picture, but in accordance with the theme of this post, I decided a picture was unnecessary.)

One of the mistakes I feel many good cooks make when they are planning even a simple meal for family and friends, is to believe that every dish served has to sparkle with its own star quality flavor. And until recently I was just as guilty as the next cook in thinking this way. It wasn’t until I was on our latest trip to New Mexico that I got to thinking about what constitutes a truly memorable meal. And the lunch I ordered at the High Country Restaurant & Saloon in Chama, New Mexico will remain as memorable as any I have experienced because it was this delicious meal that started me thinking. (Well actually it was these beans that started the thought process that changed my entire way of thinking about meal planning, at least at a conscious level!)

Until then, I guess I never fully grasped the idea that even taste buds need a break. (And yes, I had read and understood about palate cleansing and serving small portions of many foods rather than large portions of a couple of dishes, etc., but I never categorized these concepts in relationship to every day meals.)

When I reflect on the average dinner I prepare for us, I think main dish, side, and veggie/salad. And until recently, I felt that all three needed to scream “I’m the star; I’m the star!!!” What I was forgetting was that our taste buds are also included in these little dinner parties. And like the rest of our body, need a periodic rest.

So after analyzing this amazing, 3 item lunch I ate in New Mexico, I concluded that what I enjoyed the most was the simple preparation used on the pinto beans. Not only did the flavor of the bean shine through, they were not laden with lard or smothered in sauce, cheese, or salsa. They were perfectly plain. And in combination with the fantastic cheese enchilada and the rich pozole, they were the “time out” place my taste buds craved.

So then I started thinking about other dishes that possess the same qualities as these beans. And I realized that sides like potatoes (mashed, baked, boiled or roasted), rice, pasta and the like are all “time out” places for our taste buds. And even though these dishes might be topped with some kind of gravy, sauce, condiment, or dressings, they still possessed the underlying bland flavor that is necessary for our taste buds to appreciate the more exotic flavors featured in other dishes.

And yes I know what some of you are thinking. It took you until age 71 to figure this out? Well yes, I guess it did! I think I knew at a sub-conscious level that I was slightly off track in some of my thinking. But until New Mexico, I hadn’t had a lesson in perfect meal planning presented to me in such a clear and precise manner.

Now what this all means for me, is that I have been over achieving when it wasn’t necessary. That always striving to find a new and exciting way to feature a potato, for example, is not always the best choice. Or when I do serve a fancy main and side dish, my veggie or salad should be very simply prepared. I think this will not only free up some of my time, it will also make for more enjoyable meals.

In much the same way you can’t tell a bed by its covers, you are not going to know if this spin on meal planning works for you, until you give it a try. And speaking of trying things, I hope you enjoy this recipe for delicious pinto beans. The flavor is not going to scream “I’m a star” at you when you bite into them. But rather the flavor will seduce you into enjoying the more predominant flavors featured in the other dishes being served. But never fear; your taste buds will lead you back to the beans over and over again throughout the meal. It’s as inevitable as rain in the spring.

  • 2 c. dried pinto beans
  • water
  • 1 tsp. kosher salt
  • a few grinds of freshly ground black pepper
  • pinch white pepper
  • 1 tsp. sugar
  • 1 tsp. granulated garlic
  • 1 T. vegetable oil

Spread the beans out in a baking pan. Discard any foreign matter such as small rocks, bits of dirt, or shriveled beans. Rinse the beans under cold water. Place in a bowl and cover with water by about 4 inches. Soak at room temperature or in your refrigerator for at least 8 hours or overnight. Thoroughly rinse the beans before proceeding. (If pressed for time, place the beans and water in a sauce pan, bring to a boil, remove from heat, cover, and let stand for 1-2 hours. Thoroughly rinse the beans before proceeding.)

Place in a large covered sauce pan. Add enough water to cover by about 2 inches. Bring to a boil; reduce heat to low, cover, and simmer for 1 hour. Stir the beans often as they cook and add water as needed. After the first hour, add the salt, black pepper, white pepper, sugar, granulated garlic, and oil. Continue to simmer for another hour or until the beans are very tender and the water has reduced to the consistency of thick gravy. (If the beans are too runny, remove the lid and let simmer until they reach the desired consistency.) Adjust seasonings and serve whole. (None of that mashed action for these beans!)

 

CAPONATA ALLA SICILIANA (SICILIAN EGGPLANT RELISH)

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People often ask me if I have ever had a failure in the kitchen. That’s like asking if a bear goes number 2 in the woods! Well, of course I have and of course they do! In fact, I don’t know a single cook who hasn’t had a few colossal defeats along the way. It’s just part of the whole cooking experience.

I also have never known a cook who doesn’t have a favorite dish or two that they wish they could perfect, but just can’t seem to come up with the right combination of ingredients or technique to make it happen. I am just as guilty as the next cook in that regard too.

Now granted, I don’t have as many complete failures as I did when I was just learning to cook, but there are still some dishes that I simply can’t duplicate, no matter how hard I try. For example, I still haven’t mastered a truly good version of a Major Grey type chutney. And really, it can’t be that difficult. Never-the-less, I’ve never found a recipe or invented a combination of ingredients that comes close to the real thing.

But then, there also used to be a dish with eggplant, onion, green olives, capers, and tomatoes that I enjoyed in Italy and wanted to re-create at home. I had all but given up on creating the perfect caponata after several failed attempts over a number of years. But thanks to Saveur and old fashioned persistence, I can now serve up a caponata that will knock your socks off! (I made a couple of changes to the recipe in Saveur, but then, of course I did!) But truly, this combination of ingredients is just amazingly delicious. Served on fresh baguette slices, there is darn near nothing that compares with this quintessential Sicilian appetizer for absolute culinary bliss. (How’s that for a description of a simple veggie dish made with easily obtainable ingredients?!)

So if you too happen to adore caponata, or even if you have never tasted this Sicilian comfort food, give this recipe a try. Caponata makes a wonderful appetizer to serve at a dinner party, especially when served with other Italian dishes. And easy! It’s at its best when made a couple days ahead, brought to room temperature or slightly warmed, scooped into a pretty bowl, then surrounded with fresh chewy baguette slices. Your guests will think you are the next best thing to Lidia Bastianich, Marcella Hazan or my personal favorite, Ettore Boiardi (Chef Boy-Ar-Dee). Just kidding! (Actually Ettore Boiardi was a real chef. In fact his restaurant Il Giardino d’Italia which opened in 1924 in Cleveland, Ohio was so well regarded that Boiardi started his canned Italian food business because his restaurant patrons kept asking him for his recipes.) Lidia and Marcella of course are also real chefs, but to the best of my knowledge, neither of them have ever forced pasta into a can!

  • 3 medium-large eggplants, partially peeled, and cut into 1/3-inch cubes
  • ½ c. extra virgin olive oil, divided (or more as needed)
  • 1 large yellow onion, chopped
  • 1 celery stalk, thinly sliced
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 2 T. tomato paste
  • 1 (15-oz.) can tomato sauce, preferably made with Italian tomatoes
  • 6 oz. pimento stuffed green olives, roughly chopped (about 1 1/3 cups)
  • ½ c. white wine vinegar or if you can find it, Ponti Italian Wine Vinegar – kind of a yellow color – sold at PFI (Pacific Food Importers) – basically my favorite vinegar
  • ½ c. golden raisins
  • ¼ c. capers, drained
  • 3 T. sugar
  • 2 tsp. unsweetened cocoa
  • ½ c. finely shredded basil, or more to taste

Coat the eggplant pieces with 6 tablespoons of the olive oil on a rimmed baking sheet. (If the pieces seem dry, add a little more olive oil. A little more olive oil never hurts.) Roast in a pre-heated 375 degree oven until just browned, about 30 minutes. Turn every 10 minutes.

Meanwhile, add the remaining 2 tablespoons olive oil to a large fry pan. Add the onion, celery, salt, and pepper; slowly cook until the onion starts to caramelize. Add the tomato paste and sauce; let gently burble for 10 minutes. Stir in olives, vinegar, raisins, capers, sugar, and cocoa; cook, stirring occasionally, until thickened, about 5 minutes. Add the roasted eggplant and let burble for another couple of minutes. Remove from heat and stir in the basil. Adjust seasoning. Let cool to room temperature before serving or storing covered in your refrigerator for up to one week. Best made a couple days ahead and served on chewy Italian baguette slices.

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