Quick-fix Mujaddara

Lentils and rice (Mujaddara) is one of my favorite things, a classic Lebanese combination that I have written about at least once and think about...a lot! A homey dish, it was the Friday special at Byblos in Wichita, KS and I actually got to enjoy it there on my last visit. I have fiddled with my own version over the years, but I was thinking the other night about a quick version? One thrown together with those lovely packets of microwaveable rice and canned lentils? Maybe not as good as the real thing, but in a pinch...it'll do.

image.jpg

 Recipe: Quick & Easy Mujaddara 

  • 1 small white onion, finely diced
  • 1 tablespoon olive oil, plus more for garnish
  • 2 16-oz cans lentils, rinsed and drained
  • 2 8.5-oz packages microwaveable rice, I like to use Seeds of Change Brown Basmatic Rice, prepared according to instructions
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • 1 package fried onions

 In a large skillet, heat the olive oil on medium and then add the onions. Sauté for 8-10 minutes or until the onion is soft and transulcent. Add the lentils and rice and stir to combine. Add about half of the vegetable broth and continue to stir, smashing the lentils against the pan as you do so. And the rest of the broth a little at a time and continue to stir until it is absorbed and the mixture starts to look a little dry. Taste and season with salt and pepper then let cool slightly. Serve warm, topping with a drizzle of olive oil and the fried onions. 

Fresh Summer Salad

image.jpg

Summer is a wonderful time to cook and have the Midland Downton Farmer's Market next door makes it even better, especially when the tomatoes are abundant and the melons arrive. Combining those two elements is refreshing and classic, but I upped the ante by adding cotija cheese that I warmed in a nonstick pan, fresh oregano and white balsamic vinegar plus some special olive oil to create a very satisfying dinner salad. The combination is delicious as the saltiness of the fresh cheese highlights the acid of the tomatoes and the sweetness of the melon. I almost scattered pepitas over the top, but with a tendency to add them to everything, I showed a little restraint. 

  

Terrible Sue

image.jpg

Do you like pumpkin pie? It is the season for it. I love it. My Mam-ma made so many pies for the holidays, but pumpkin was my favorite. And she always made real whipped cream to top it, which I loved so much more than Cool Whip.

This dessert, this dessert is pumpkin pie on Italian steroids: Pumpkin Tiramisu. You mix pumpkin purée with spices, white sugar and brown sugar; then add marscapone and heavy whipping cream and whip until light and fluffy; dip ladyfingers in coffee and layer with the pumpkin cream...let it sit and then top with...more whipped cream! Most delicious perfection and a showstopper for your Thanksgiving table. I think Mam-ma would have approved...

Got Zucchini?

There are a million ways to prepare all of that zucchini that is flooding out of your garden at the end of summer, before the first frost. The only problem is that there are two million zucchinis! What to do? I created a topping for bruschetta with fried zucchini, garlic and fresh tomatoes that a delicious way to start a casual dinner party we had on Sunday evening.

image.jpg

Recipe: Bruschetta with Garlicky Zucchini

Ingredients

3 tablespoons olive oil, divided

3 small zucchini, quartered and sliced into 1/4 inch slices

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper (optional) 

1 tablespoon tomato paste

4 tablespoons minced garlic

5 plum tomatoes, cored and diced

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt, to taste

1 loaf French bread, sliced thinly on the diagonal

Directions 

Heat one tablespoon of the olive oil in a large, nonstick skillet over medium high heat. Add the zucchini and cook, stirring often until it begins to brown and char. Add the salt, oregano and crushed red pepper if using, stirring for a minute or two. Stir in three tablespoons of the garlic, continue to cook for three to four minutes, then add the tomato paste and cook for another two or three minutes. Transfer the zucchini mixture to a large bowl, add the last tablespoon of garlic, one tablespoon of olive oil, garlic powder and onion powder, then use a fork or potato masher to lightly mash and mix. Stir in the diced tomatoes. At this point, you can store covered in the fridge for several hours or overnight, bring to room temperature before proceeding.

Preheat over to 375 degrees. Lightly brush the bread with olive oil and toast in the oven until crisp. Top each piece with some of the zucchini mixture and serve.

Additions: you could add grated Parmesan cheese, toasted pinenuts or lemon zest to the mixture if you like. 

image.jpg
image.jpg

Return of the Squash

Earlier this week, I used half of a butternut squash to make a delicious pumpkin curry. But, I still had the second half to use up and was pondering what to do with it. Pasta? Risotto? Or just tossed with a little sauce as a side? I finally came up with something I thought would be perfect for the cooler weather...a stew of roasted pumpkin in a little broth with greens, beans and mini-gnocchi.

image.jpg

Recipe: Roasted Squash and Gnocchi Stew

Ingredients

2 tablespoons olive oil

1/2 large butternut squash, seeded and roasted at 400 degrees for 40-45 minutes then pealed and diced.

1 onion, diced

3 cloves of garlic, minced

1/2 teaspoon crushed red pepper (optional, if you like a little heat) 

1 teaspoon dried oregano  

3 cups vegetable broth

10 ounces fresh baby spinach

1 16-ounce can chickpeas, cannellini beans or other large, white bean, drained and rinsed

1 packages vacuum packed gnocchi, perferably miniature sized

Parmesan cheese for garnish (optional) 

Or

Two tablespoons nutritional yeast (optional, for a vegan preparation) 

 

Directions 

In a large pan or dutch oven, heat the olive oil over medium heat and then add the onion and cook for 10 to 15 minutes and it is soft and starting to turn golden. Add the garlic and cook for two more minutes, stirring constantly, then add the red pepper if using and the oregano. Stir in the squash and continue to cook for about five minutes. If the pan becomes dry, you can add some of the broth a couple tablespoons at a time. Season with salt and pepper. Add the rest of the broth, bringing to a simmer, cook until the squash is tender, then add the gnocchi. Cook until they are tender, then stir in the spinach and beans, continuing to cook until the greens are wilted and the beans are warm. Taste for seasoning, stir in nutritional yeast (if using) and serve warm, in large bowls with hunks of bread for dipping. Garnish with freshly ground Parmesan cheese if you like. 

Let There Be Lentils

One of my friends thinks that as vegetarians, all we eat are lentils. I have to say that I do love lentils and prepare them in a variety of ways, from traditional Middle Eastern preparations to crispy tacos with lentil filling. Lentils are easy to prepared, incredibly affordable and delicious--especially as the weather gets cooler, their earthy flavor is the perfect thing. Here are my top five lentil recipes:

1. My own recipe for mujadara, the satisfying Lebanese combination of lentils and rice.

image.jpg

2. These tacos which include smoked paprika in the lentils, which is a great partner to their earthiness. 

image.jpg

3. This amazing lentil gravy from the doyenne of vegan cooking Isa Chandra Moskovitz is fantastic on so many things: biscuits, chickenless patties, sausage...you name it!

image.jpg

4. This lentil curry from Martha uses prepared lentils to speed your cooking along on a busy weeknight. 

image.jpg

5. I haven't made this yet, but this soup uses red lentils and lemon which sounds delightful.

Pumpkin Space

image.jpg

Of course, it's fall and pumpkin spice everything is everywhere. BUT so are the pumpkins and winter squash--from large cans of purée to any number of beautiful gourd-like vegetables. So of course as I scan recipes, my mind turns to warming foods like stews, braises, curries and roasted items. This recipe combines delectable roasted squash with a luxurious curried sauce of pumpkin and coconut milk. I used tofu and seitan for variety and interest, but of course substitute your favorite protein which could be red lentils, garbanzo beans, sliced chicken substitute or even veggie meatballs.

image.jpg

Recipe: Fall Pumpkin & Squash Curry

Ingredients

  • 2 tablespoons canola oil (divided)
  • 1 lb extra-firm tofu, cut into ½ inch cubes
  • 4 oz. seitan (optional)
  • 1 medium onion, quartered and sliced thickly 
  • 3 tablespoon minced ginger
  • 2 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 1 16-ounce can petite diced tomatoes, with juice
  • 1 15-ounce can pumpkin purée
  • 1 cup vegetable broth
  • 2 cups unsweetened coconut milk
  • 2 1/2 teaspoons curry powder
  • 1/2 teaspoon cayenne pepper (or less if you don't like the heat)
  • 2 1/2 cups roasted butternut squash, diced (about half a medium sized squash, save the rest for another recipe.)
  • 1 tsp. vegetarian fish sauce
  • 1 1/2 teaspoons fresh lime juice
  • Steamed rice for serving
  • Cilantro and lime zest for garnish

Directions

In a large, dutch oven or stainless steel casserole, heat one tablespoon oil and fry the tofu until light and golden brown on all sides. If using the seitan, add in the last two minutes. Remove all to a paper towel lined plate to drain. 

Add the rest of the olive oil to the pan and heat, add onion and sauté for 10 to 15 minutes until soft and starting to brown. Add ginger and garlic; cook for two to three more minutes. Add the curry powder and cayenne, stirring to toast for two minutes. Add the tomato paste and cook for two to three minutes, until it is darker and combined with onion, garlic and ginger. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin darkens slightly, about 10 minutes. Add vegetable broth, and coconut milk; simmer for 20 minutes. Add butternut squash, tofu, seitan (if using), fishless sauce and lime juice. Simmer until tofu, seitan and squash are warm. Serve with steamed rice and garnish with cilantro and lime zest.

 

Sweet Incantation

For me, summer is here when the cherries arrive at the market.  Not those flavorless, expensive ones from South America you can buy anytime of the year, but real, delicious, sweet cherries grown from trees right here in the United States.  The prices drop and the piles at the market get higher and higher; first the dark red sweet cherries, followed eventually by the colorful Rainier.  And with them, all manner of stone fruit that is so delicious when it is chilled and right from the fridge in the hot weather.  I could tell you a million stories about my family and fruit that revolve around peaches or peach trees; strawberry thieves and blueberry pickers; or how blackberry wine saved my grandmothers life when she was a child, but left her own children always hungry for the taste...

image.jpg

But, this is a story about cherries, which always whisks me to the side of my Grandpa, Lee Barrett Johnson, called L.B. by most, Barrett by my grandmother and daddy by my mother.  Like all my grandparents, he was a country child and with that came both the intelligence to comprehend the universe and the ingenuity to do whatever he sat his mind to: build a house from the ground up, grow cotton in West Texas, memorize one million poems by heart, tell a story like no other, teach you to fish and a thousand other little things, big things, things known and unknown.  Being with him was being right where you were supposed to be all of the time.   He might take you out in his little brown car to go fishing, but you would also catch turtles and use a pocket knife to carve your initials into the softy underbelly of the shell like he had done as a boy and his father before him. Perhaps he would take you out to the shop and you would make little tops out of discarded wooden spools from Grandma's sewing room to be colored and decorated with markers.  Or maybe he would just sit and play the guitar by the fire at night and sing song after song after song while rocking in his chair.

One summer, I think we were all there at my grandparent's home. By all, I mean my aunts and uncles and my parents and my little brother and my three girls cousins and four boy cousins.  But in my head, when I say we were all there, I mean all five hundred ninety-two of my cousins plus my little brother and me which is how it seems in memory, all of us going this direction and that direction and every which way we could.  I will tell you it was July 4, but someone else will remember it was a different holiday, a different reason to all be gathered from the corners of the country to my grandparent's home.  At some point driving hither and thither the week before, Grandpa had spotted a cherry tree, heavy with fruit along the side of the road and it had planted a seed in his mind, an idea that was unspoken, yet growing into something larger. At some surprising moment, the seed bore fruit and he said to me, my little brother and my cousins, "We're going to go pick cherries," an announcement that brought cheers from my five hundred ninety-two cousins plus my little brother and me, because we were always up for a new game or diversion or adventure. All five hundred ninety-four of us piled into the little brown car and as we sped up the hill away from the house, a giant bug hit the window and Grandpa said dryly, "I bet he doesn't have the guts to do that again," followed by the riotous laughter of the cousins who always thought it was funny no matter how many times we heard it.  "I bet he doesn't have the guts to do that again," we cackled and laughed in response.

When we got to the tree, it was in the yard of a big black woman--the biggest woman I had ever seen in my life--who sat on the porch in the shade drinking a big glass of iced tea.  Her three hundred seventy-two children or grandchildren or nieces or nephews were running around the yard and all five hundred ninety-two of my cousin plus my little brother and me were instantly running around the yard as well, sucked into some instantly invented game without rules or winning or ending.  While this continued, my grandfather visited with the woman on the porch.  He was a gentleman who treated everyone with respect.  He wore a hat to church on Sunday and also when he and my grandmother would travel to see our widespread family whether by car or bus or plane.  I say this, because he was thoughtful and I'm sure he offered the woman something for her cherries.  It may have been money, but I imagine that it was probably something better than money, a favor or fix of something at her home.  Probably something this very large woman couldn't do by on her own because she was simply too big to move from that chair and it was all she could do to sit there in that chair on that porch and sip iced tea.  A bargain was reach and the cherries were picked and the game without ending was ended and all five hundred ninety-four of us piled back into the little brown car, returning to my grandparents home where we were instantly distracted by the expansive yard or the long swing in the black walnut tree or the fireflies in the distance.

While we were distracted, magic was happening inside the house.  My Grandmother, Ruth Barbara Pierson Johnson, was from a family of women with powers that were not known to the just anyone.  Whether they got them through blood or learning, no one ever knew, but they could do certain things--things that would help you or heal you or hide you.  All manner of unknown magical things.  And Ruth, as my grandfather called her, worked her quiet magic in the kitchen while all five hundred ninety-four of us yelled and ran and played and swung and screamed in the yard, unaware of what was happening inside.  Suddenly, the magic was moved to the large screened in backporch, with its green carpet and white plastic Parson tables and metal chairs and shells and wind chimes, and all five hundred ninety-four of could just feel it and were instantly drawn from the yard and our games and the dusk quietly settling. Ice was packed into a ice cream churner, salt was added and something was poured into the freezer container of an old-fashioned hand crank ice cream machine.  Grandpa churned the ice cream and then each one of my five hundred ninety-two cousins and my little brother and me had their turn at cranking. But despite the magic, it still wasn't frozen, so grandpa took over again.  He seemed so very ancient to us with his balding head and wrinkly face, but he was still so very strong.  He had held up a horse by its front legs--there was a photograph in his office to prove it.  He had built a house from the ground up--there were memories and stories of the house to prove it.  He had moved a wife and a family halfway across the country and created a life out of nothing in the desert--there were grown children and their spouses and five hundred ninety-four cousins to prove it.  Surely he could churn this ice cream and so of course he did just that.  And when it was finished and the paddle was lifted from the container, the result of the magic was revealed: a cool, creamy ice cream studded with those cherries from the tree we had picked that afternoon rendered even more delicious by my grandmother's secret work in the kitchen.

There was plenty of ice cream in that container for all five hundred ninety two of my cousins plus my little brother and me to have giant bowls of cherry ice cream and seconds and then thirds. Our parents looked on approvingly--because it was summer and we had picked the cherries and we were at our grandparents's home so they knew they could not deny us second or even thirds.  When I see cherries in the market, I think of that magical moment of togetherness, my grandfather and that night on the porch when we ate the best cherry ice cream ever conjured.  Whatever recipe there was is gone and probably never existed, but it doesn't matter as the flavor was so much more than just cherry and sugar and vanilla and cream.  Even with all of the ingredients and steps and the magic, it could never be duplicated, but the power of gathering and flavor memory remains.

image.jpg

Recipe: LBJ's Creamy Cherry Ice Cream

  • 3/4 pound sweet cherries, divided and pitted
  • 8 ounces softened cream cheese
  • 3/4 cup sugar
  • 1 cup milk
  • 2 teaspoons vanilla
  • a pinch of salt
  • 1/2 cup heavy cream

Preparation 
In a blender, combine ¼ pound of the cherries, cream cheese, sugar, milk, vanilla and salt. Stir in the heavy cream then chill for several hours or overnight.

In the meantime, use your hands to tear the other ½ pound of cherries into rustic halves and quarters. Or slice them if you must!

Freeze the ice cream base in an ice-cream maker according to the manufacturers directions. Transfer the mixture into a freezer-safe container, folding in the remaining cherries as you go.

Variation: Cherry-Almond Ice Cream
Don't blend the cherries with the creams; substitute almond extract for the vanilla; fold in all of the cherries along with ½ cup toasted, slivered almonds after freezing.

Variation: Cherry Cheesecake
Follow directions above, but fold in six to eight broken up graham crackers along with the remaining cherries.

Peas Be With You

This pea pesto is a classic recipe I've used and revised for years, serving to a myriad of friends and guests. It's simple and delicious, letting the sweetness of the peas sing through about spring and the warm days ahead. Use as much freshly ground black pepper as you can stand as the spiciness only make the peas that much more delicious. And what to serve with the pesto? I created a lavish tomato salad with as many varieties as I could find at the store and dressed them with a vinaigrette and some quick-pickled fennel--topping it off with a sprinkling of fresh fennel fronds. Olives could have been a natural addition as well.

Recipe: Pea Pesto

1 (10-ounce) package fresh peas (frozen works just as well too in the winter)

3 large garlic cloves, coarsely chopped

1/2 cup toasted pecans

zest and juice of one lemon

1/3 cup olive oil

1/4 cup grates Pecorino Romano, plus more for serving

Salt and pepper to taste

1 pound pasta such as penne or other tubular pasta

Put the water onto boil, cooking the pasta according to direction. Cook the peas until soft and bright green. Combine the peas, garlic, pecans, zest, lemon juice and olive olive oil in a food processor and process until smooth. Scrape the pesto into a big serving bowl and add cheese, salt and pepper, tasting and adjusting seasoning. 

Reserving one-half cup of the cooking water, drain the pasta and add to the serving bowl. Toss the pasta with the pesto, adding a little of the pasta water to smooth the sauce. Taste for seasoning. Serve in big pasta bowls with a drizzle of olive oil, a sprinkle of cheese and little more freshly ground black pepper. 

 

image.jpg

Recipe: Pickled Fennel

1 fennel bulb, fronds removed and reserved, halved and cored then thinly sliced

1 cup vinegar

1/2 cup water

1/3 cup sugar

Juice and zest of one lemon

1 tablespoon whole peppercorns

1 tablespoon cardamom seeds

1 tabespoon mustard seeds

1 teaspoon salt

Place the fennel in a airtight, sealable container. Combine the rest of the ingredients in a small saucepan, cook over medium heat until the sugar is dissolved, then pour over the fennel. Allow it to cool to room temperature, then seal and chill in the fridge for at least twenty-four hours. Drain, reserving the brine for use in your vinaigrette. 

Tailgaaaaaaaating

Next week, we're headed to Santa Fe, NM for a lovely weekend with friends, delicious food, light hiking, spa time and...opera! If you aren't familiar with the Santa Fe Opera it is an amazing venture that brings in some of the best talent from around the globe for a spectacular summer season. In addition, the Santa Fe Opera House is one of the most unique in the world as it features open air views of the amazing New Mexico mountains on the sides and right through the back of the stage--a backdrop like nowhere else. Are you getting it? Now add to that the combination of two of America's favorite pastimes--opera and tailgating.

Tailgating? That's right, one of the many traditions of Santa Fe opera is tailgating like you have never seen before. And this trip, we're all in--but, how to prepare. I'll show you what I'm packing and you should let me know if I'm missing anything.

image.jpg

For starters, I pulled out my beautiful picnic basket that will hold just about everything. I bought this several years ago at Target and it is constructed of woven strands of plastic with contrasting handles and a large hamper. There are many choices out there, but if you are tailgating at the opera, make sure yours is either festive (comme le mien) or elegant.

image.jpg

What to put the food in? A tiffin! Mine is melamine, but you can find a variety of different sizes and shapes online. Tiffins are great for tailgating, because you can arrange the food before hand at home and then just unstack the dishes and lay them out on the table (yes, we are packing a small table to set up in the parking lot!) to be admired and comsumed.

image.jpg

Common paper plates? Mais, non. These elegant melamine versions of the picnic classic will add a dash of wimsy to our tailgating. Packing the Rosenthal (this isnt Out of Africa!) would be out of the question, but these will do just fine.

image.jpg

And what shall we drink from? Because there will be chilled New Mexico bubbly, rosé and other delights in the cooler. I could use these little stemless glasses everyday, with their beautiful warm colors, but they are reserved for drinks or dinners on the patio or picnics.

image.jpg

Paper napkins would just bring the party down--and possibly blow away--so I put in these easy cotton ones and my faux bamboo flatware.

image.jpg

Of course, I put in a few other small containers for sauces or olives or other little nibbles and a couple of spoons, mixing and matching everything for an eclectic and interesting table.

image.jpg

And vintage opera glasses! Don't forget those...

Beans Glorious Beans!

I have to tell you that my mother knows how to stretch a dollar and feed a crowd.  She could do a million and one things with ground beef; enough to make your head spin with innumerable delicious variations.  And beans?  We had many meals that revolved around a big pot of beans that could be navy beans with ham or just pinto beans cooked to perfection.  Of course, there was usually cornbread to go along with it which we happily slathered in butter mixed up with molasses in true country fashion.  During the winter, beans fill the belly and warm the soul and a pot cooked beans on your stove is so much better that opening a can.  Not to mention more economical!

image.jpg
image.jpg

Steps for Great Pot of Beans

  1. Sort and rinse your beans.  In a world of perfectly processed foods, we're used to every little detail being taken care of, but with dried beans, you might find a tiny pebble or some dirt.  You want to go over them carefully and make sure they're all good.  After, rinse your beans in a large colander and get them all ready to go into the pot.
  2. I prefer the quick soak method, so now put your beans in a pot and cover them with about one inch of fresh, cold water.  Turn the heat up to medium and bring the pot to a boil.  Once it comes up to a boil, turn off the heat, cover the pot and let it set for two hours.
  3. Now, some people will cook their beans in this water, but I say no to that.  You want to rinse the beans, rinse the pot and then return them to the pot again covered with about one inch of fresh, cold water.
  4. Now, add some flavor.  Most cooks believe that salting the water while the beans cook can make them tough or take longer to cook, so I don't add salt until after the beans are done.  However, I do add some other flavorings.  Use whatever you like, but I usually throw in a couple of bay leaves, several cloves of garlic and then I'll put some black peppercorns and crushed red pepper in a tea ball and toss that in as well.  Your kitchen will smell so good and the beans will be infused with all of the flavor.
  5. Cook those beans!  Bring the heat back up to medium and your beans up to a simmer; now cook them for about two hours or until they are done.  Depending on how old the beans are, it can take a shorter or longer amount of time for them to get tender.
image.jpg

How to make them delicious?
In a skillet, cook one onion that is very finely diced in oil until it is soft and translucent.  Add a couple of cloves of garlic that have been minced and two jalapeno peppers that have the seeds and ribs removed and are finely diced.  Cook all of this until the peppers are soft, then add to the beans with salt and freshly ground black pepper.  Depending on how much water your beans absorbed and how much pot liquor you want to include, you may want to drain off some of he liquid.  Taste and adjust the seasoning.  Serve the beans with cornbread!  Or try strips of freshly fried tortilla, fresh tomato and diced avocado.  A squeeze of lime adds a bright counterpoint to the earthiness of the beans.  Rich and delicous, this bowl of beans is a satisfying meal for a cold January day.  Peasant food at its simplest and best.

And after?  Always make more beans than you think you will eat because you can use them after in burritos or mash them up and serve them with rice.  Once you have the beans cooked, the things you can cook with them are limitless.