The Food We Eat

Bok Choy and Tofu in Oyster Sauce

 

  

I opened my CSA box (actually a bag) this week and was delighted to see bok choy in there. I am lucky because I love greens. I haven't met one I don't like yet.

But I know there are many (hopefully not that many) of you out there who don't like greens, especially the dark leafy ones with some serious character. If you are in that camp, fear not. Bok Choy is your friend. It is fresh and crunchy, and almost sweet. If you can handle iceberg lettuce and green cabbage, you will love this green. If you can't handle *anything* green and leafy, I hear there are shrinks out there for that kind of stuff :-)

Bok Choy goes by many other names - Pak Choi, Bak Choi, Chinese Cabbage, etc. If you are not familiar with this vegetable, you can learn more about it here. As I mentioned already, it is very mild in flavor so plays along well with other ingredients. As part of a chinese-themed menu, I think it pairs very well with oyster sauce. And it is quite delicate, so stir-frying is the way to go. You can braise it too, but we're talking a pretty short braise here (15 minute-ish). So if I can tempt you to an uber-quick, healthy, protein and vitamin packed dinner, folks here is your answer. Did I mention quick? And oh-so homey and comforting. My boys always gobble this one up. From our family to yours..

 

 

Bok Choy and Tofu in Oyster Sauce

Serves 4

Ingredients

5 - 6 bok choy

4 cloves garlic, minced

1 tbsp fresh ginger, finely minced

 1/2 tsp red chili flakes, optional

1 cup sugar snap peas, tough strings removed

 1 package (14 oz) extra firm (or firm) tofu, cut into 1/2 inch chunks

2 tbsp peanut oil

Sauce

1 1/2 tbsp oyster sauce

1/8 cup soy sauce

1/2 cup water (or chicken or vegetable broth)

1 tsp cornstarch

Method:

1. Mix all the sauce ingredients till well incorporated. Set aside.

2.Seperate the leaves from the stalks on the bok choy. Coarsely chop the leaves, wash well, drain completely, and set aside. A salad spinner works well to get rid of excess water. Slice the stalks crosswise into bite-sized pieces. Rinse well, drain completely, and set aside.

3. Heat peanut oil in a large wok. Add the garlic, ginger, and red chili flakes, if using. Add the bok choy stalks and peas. Stir fry approx. 5 minutes. Now add the leaves, stir fry 1 minute.

4. Add the tofu. Pour the sauce on top, mix gently but thoroughly to incorporate and cook another minute or two till the sauce thickens. 

5. Serve along with steamed rice.

Indian-spiced braised Swiss Chard with Tofu

 

Cold, wet, dreary day. I love to cook 99% of the time, and then the remaining 1% of time, I am just done. Dinner seems like a huge chore, and yes, takeout is very tempting. I do yield to this temptation quite often, or more likely, J takes over dinner duty that day. He says he can see that look on my face and immediately takes charge of dinner that evening.

Well, a couple days ago was that day. I was about to dial for Teriyaki takeout, but then I made the mistake of opening the refrigerator and seeing two bunches of swiss chard staring back at me. Damn! I am going out of town this weekend (to DC, for the inauguration - more on that when I return), and the swiss chard is likely going to die a sad, wilting, slimy death. Oh no! Oh well, let me make something quick with it. Oh! protein - ah! here is a block of Tofu. Perfect!

 

Friends, this insane dialogue takes place in my head very very often. I usually tend not to cook from recipes, especially on weeknights. I am a huge fan of the 'kitchen sink' school of cooking (use whatever you have on hand). It is a much more efficient way of cooking. I know some of you (you know who you are) tend to set up their entire week's meal plan and then shop for ingredients. Nope not me. That is way too much organization for me. Plus, here is a perfect excuse why that does not work. The weekly CSA box is always a surpise, so you can't totally plan for it (especially the winter CSA as not much grows in Seattle at this time of the year). Its like a box of chocolates "you never know what you're gonna get'.

Anyway, I can promise you that this stew will warm your tummy, satisfy your tastebuds, and is oh-so nutritious and good for you. I served the stew with brown rice, but quinoa or couscous would also work nicely.

I am even more amazed that I actually was motivated enough to grab my camera and take pictures. But I think I know why I did it -- I always find that meals made in a hurry and with no agenda in particular always taste yummy....

 

 

Indian-spiced braised Swiss Chard with Tofu

Serves 4

2 bunches swiss chard (approx. 16 - 18 leaves)

1 block extra firm tofu, sliced in half and then cubed

3 tbsp olive oil

1 onion, chopped

1 tbsp ginger, minced fine

3 cloves garlic, minced fine

1 tsp turmeric

1 tsp garam masala

1/2 tsp red chili powder

1 tsp cumin powder

1 tbsp kosher salt

1 tomato, chopped

1 cup water

1/4 cup roasted cashews, for garnish

Method:

1. Trim the stalks from the swiss chard leaves. Set stalks aside. Cut the chard leaves crosswise into thin strips, and wash and drain thoroughly. Chop the stalks into a fine dice.

2. Heat the olive oil in a large pan. Add the onions, garlic, and ginger. Saute a few minutes till golden brown. Now add the chard stalks. Saute 1-2 minutes more. Add the turmeric, garam masala, cumin powder, red chili powder, and salt. Saute a few minutes till fragrant. Add the tomatoes and cook till mixture is pulpy.

3. Add the swiss chard leaves and cook on med-high a few minutes, just until the leaves wilt. Now add the tofu and water. Bring to a boil, reduce heat to med-low and simmer 15 minutes till chard cooks down and the flavors meld together.

4. Serve stew alongside rice. Sprinkle with cashews and cilantro just before serving.

Cabbage and Potato Sabzi (Aloo Bandh Gobi)

 

 

I am drowning in produce. Let me confess -- I am so glad my CSA has the option of a Winter share to tide us through this lean growing season in the Pacific Northwest, but sometimes the pressure gets to me. What pressure you ask? The pressure of using up last week's produce before my next pick-up day. Hey, I know wah wah! Seriously, I am truly blessed. Given what is going on around us, if this is pressure, then I am one lucky and blessed girl.

Anyway, I opened the refrigerator this evening, and here is what stared back at me -- a head of green cabbage and a 5lb bag of yukon golds. We had some leftover dal from the other day, so a quick sabzi was in order. Why do I call this a sabzi instead of a curry? Well, let me explain this briefly. You don't want to get me started on my Andy Roooney-esque 'curry' rant. I call preparations with gravy a 'curry' and dry ones 'sabzi'. Yes, this is a dry "curry" if you will. It is imperative to have a dal or raita  to round out the meal when you are eating sabzi. Of course, you need a starch in the form of roti or rice.

What? You don't like cabbage except in the form of mayonnaise-drenched coleslaw? Give this a try. I have turned many a cabbage hater into a "hearter" :-) And, yes, this sabzi comes together in the magic 30-minutes and under mark. Great for a quick weeknight meal.

Cabbage and Potato Sabzi

Serves 4

1 head green cabbage, chopped

4 small yukon gold potatoes, quartered and cut into 1/4 inch slices

1/2 large, or 1 small onion, sliced thin

3 cloves garlic, chopped

1 tomato, chopped

2 tsp tomato paste

1 tsp cumin seeds

3 tbsp canola oil

1/2 tsp turmeric

1 1/2 tsp kosher salt

1 tsp cumin powder

1/2 tsp red chili powder

1/4 tsp sugar

1/2 cup frozen green peas

1/4 cup water

Chopped cilantro, for garnish

Method:

1. Heat a saucepan and add 2 tbsp canola oil. Add cumin seeds and brown. Add onions and garlic.Saute a couple minutes till light brown. Add one more tbsp oil. Then add potatoes and saute until partially cooked through, approx. 5 minutes. Add turmeric, cumin powder, chili powder,sugar, and salt. Saute a few minutes till spices smell aromatic.

2. Add tomatoes, tomato paste, and water. Cook a few minutes. Add cabbage and stir well to coat evenly. Cover, and cook on medium heat for 15 - 20 minutes or until potatoes are fully cooked. Add peas, stir them in and cook a few more minutes. Check seasonings. Add more salt if needed.

3. Garnish with chopped cilantro and serve.

Stir-Fried Broccoli and Seitan with Oyster Sauce

 

 

Dinner tonight - quick, easy, nutritious, family-pleaser, and delicious. Not too bad huh? I was in the mood for something vegetarian, but you could easily substitute tofu, beef, pork, or chicken for the seitan here. In fact, I usually make this stir fry with nice thin strips of top round beef.

I don't have that much more to say today. Actually, in the spirit of honesty, I am in a bit of a hurry. You see, I made up the recipe as I went along (however, I actually stopped to measure so I could post a decent recipe) and so I need to get this down before I forget what I actually did. This is a pretty standard master recipe for me, but I do tweak it a bit mostly depending on the spice tolerance of the eaters. Since it was family dinner for us, spice level = 0. J and I had to supplement with some Sriracha sauce on the side. Anyway, what's the big hurry, you ask? Well, you see, I Tivo'ed (is this a verb now, like 'Googled'?) Barack Obama's first press conference since becoming President-elect and I can't wait to go watch it with J. Ok in the spirit of complete honesty, I've already seen it, but I think I will watch it again....

So quickly, back to the recipe..

 

Stir-Fried Broccoli and Seitan with Oyster Sauce

Serves 4

Sauce:

2 tbsp oyster sauce

2 tbsp chinese shao xing wine (or dry sherry will do)

3 tbsp water

1 tbsp soy sauce

1 tsp sesame oil

1 tbsp brown sugar

1 tsp cornstarch

1/2 tsp red-chili flakes (optional)

Stir-Fry

1 lb seitan (or other protein), sliced thin

1 tsp soy sauce

1 tbsp peanut oil

1 1/2 lbs broccoli (florets and stems separated and cut into bite size pieces)

2 celery stalks, cut into 1/2 inch pieces on the bias

1 small onion, sliced

1 green bell pepper, cut into strips

1 tbsp minced fresh ginger

5 garlic cloves, minced fine

1/3 cup water

Method:

1. To make the sauce, whisk all the ingredients together.

2. For the stir fry, mix the seitan with the soy sauce and set aside.

3. Add 1 tsp peanut oil to the wok and swirl to coat. Add the seitan and stir fry for 1 - 2 minutes, till you see nice browning. Take the seitan out and set aside.

4. Add 1 tsp peanut oil to the wok. Add the onions, celery, and bell pepper, and stir fry on high heat for 1 minute or just until you see slight blistering on the vegetables. Scoop vegetables out and set aside.

5. Add last teaspoon of oil to the wok. Add the ginger and garlic. Stir fry for 30 seconds till aromatic. Add the broccoli and stir fry on high heat for 1 minute. Now add the water, cover and steam for about 2 minutes, or just until broccoli turns bright green and crisp-tender. Please do not overcook.

6. Add the seitan and onion mixture back to the wok. Pour the sauce on top and toss to combine. Cook 30 seconds more, or just until sauce thickens. Serve immediately over steamed rice.

Turnip and Potato Curry (Aloo Shalgam)

 

 

A lot of folks at my CSA farm have asked me what I do with all the turnips we have been getting. Well, lets see. I use them in soups, stews, roast them alongwith other root vegetables, and many times, I just toss them into whichever 'kitchen sink' Indian curry I have cooking on the stove. I like them all, but, I really love this particular recipe, especially on a cold, blustery, autumn day.

Turnips and potatoes are a marriage made in heaven. What I love about this combination in this dish is that in one bite you get the sweet-crunchiness of a turnip, and the next bite, you get the sweet-soft-earthiness of the potato. They kinda look the same once the turmeric casts its beautiful hue, so when you fork some, you never know what you're going to get. And the green peas help break up the visual monotony and heck! taste great too.

This is the type of curry (sabzi) eaten in north-indian households on a daily basis. No extra grease, no artery-clogging cream, no nut pastes. This is humble home-cookin' at its best. Pair this with a simple dal, some rotis and/or rice, and you have a scrumptious, healhy, naturally vegan meal on your hands.

Now for some details. I don't bother peeling the turnips, especially when they are as fresh and tender as the ones from the farm. As go the potatoes, I am very very partial to Yukon Golds, especially when cooked this way. I love the rich, buttery taste of this varietal, and I really like the fact that the waxiness helps them hold on to some integrity when cooked. I guess red bliss would work too. And, no, I don't bother peeling them, but you could if you preferred.

And you know the best part? This is an easy weeknight recipe. Start to finish? 30 minutes. Max. How does that sound? And it tastes even better the next day :-)

Turnip and Potato Curry (Aloo Shalgam)

Serves 4

2 large Yukon Gold potatoes, cut into 1/2 inch cubes

3 medium to large turnips, cut into 1/2 inch cubes

1/2 cup frozen green peas

1 onion, chopped into slivers

2 tbsp peanut oil (or any vegetable oil)

2-3 thai green chilis (or serrano), chopped into 1/4 inch pieces

1 inch piece ginger, grated or finely minced

1 tsp cumin seeds

1 1/2 tsp turmeric

1/2 tsp garam masala

1/2 tsp red chili powder (optional)

1 tbsp kosher salt (plus more to taste)

1/2 tsp sugar

1 tomato, chopped

1 tbsp tomato paste

1/2 to 3/4 cup water

1/4 cup chopped cilantro (including stems)

Method:

1. Heat oil in a pan. Add cumin seeds and let them brown. Add the onions and green chilis. Saute till golden brown. Saute a few minutes. Now add the turmeric, garam masala, chili powder, and salt. Add the tomatoes and ginger and cook till the tomatoes cook a bit and turn pulpy.

2. Now add the potatoes, turnips, and green peas. Stir well. Now add the water, tomato paste, and sugar. Bring to a boil. Add the cilantro, cover and cook 15-20 minutes till the turnips and potatoes are cooked.

3. Uncover, and cook a few minutes on med-high to let any excess water evaporate (if needed). Check seasonings. Add more salt to taste. Garnish with fresh cilantro, and serve.

Dhaba (roadside eatery) ka Dal

Ok, so many of you have been not so happy with me as I do not have a post up on my blog for 'Dal' yet. What's my excuse? Nothing really. Its just that Dal is such an everyday thing at our house (I could practically make it in my sleep). No, I'm not showing off, Dal really is an everyday thing if you grow up in an East Indian vegetarian family. It is the main source of protein. Also, dal is an amazingly inexpensive way to feed a crowd (and boy, is it nutritionally dense or what?), so it is a staple of the East Indian diet. Oh, you're not sure what dal is? Check it out here.

But, the reason why we all love dal is not because it is cheap, or it makes nutritionists do the approving nod. It is simply because it is comfort food at its best. For hubby and me, nothing beats hot dal and rice when we are feeling very tired, gloomy, cruddy, or have just returned from a trip. In fact, J counts on me making dal for him when he returns from a business trip. I've told him that the day he comes home from a trip and finds a turkey sandwich for dinner, he knows he is in DEEP trouble :-)

Many of my friends ask for my standard dal recipe. However, it is a bit more complicated than that. There are over 25 varieties of dals that I make. Each uses a combination of, hmmmm lets see --different type of lentil, different seasonings, different vegetable matter, etc. So, how about this. I propose to familiarize you with many different types of dals over the next few months. Now that winter fall is here in Seattle, I can promise you we will be eating a lot of dal to cure the SAD.

Anyway, without further delay, below is the recipe for a delicious dal called Dhaba dal. The name comes from the fact that you see this combination of lentils very often in roadside huts or 'dhabas' in India. The Urad dal used in this particular preparation lends a very comforting texture. Might take some getting used to, but I promise, it is quite addicting in a mom's cookin' sort of way.

Oh wait! One last, but important thing before the recipe.This is regarding the proper way to cook dal. Most Indian households own a pressure cooker. If you don't have one, PLEASE get one. They are great! If you don't want to use one, be prepared for long cook times, or use one of those slow-cooker thingies. I am all for making dal occasionally in this stove-top fashion, but if you eat it as often as we do, you gotta go get a pressure cooker. If you do, it is sheer magic. Soak the beans overnight, and you can have dal on the table in 30 minutes. Bet Rachel Ray can't beat that!

Dhaba ka Dal

Serves 4 to 6

Adapted from Tarla Dalal

1/2 cup dried urad dal (split black lentils), with skin on

1/2 cup chana dal (split bengal gram)

1/4 cup dried rajma (kidney beans)

1 tbsp ginger/garlic paste*

1 cup finely chopped yellow onion

2 serrano or thai chilis, split in half

1 cup finely chopped tomatoes

1 tbsp tomato paste

1 tsp red chili powder

2 tsp fresh cumin powder

1 tsp turmeric

1 tbsp kasuri methi (dried fenugreek leaves)

1/4 cup chopped cilantro

2 tbsp vegetable oil , or ghee

2 tbsp salt (more/less to taste)

Method:

1. Clean, wash, and soak the urad dal, chana dal, and rajma in 6 cups water overnight (or at least 6 hours).

2. Drain the soaked dals and rajma. Add 5 cups water and pressure cook for 15 to 20 minutes, or until the dals are completely cooked. If not using a pressure cooker, cook on stove top in a large thick-bottomed pan, covered. You want the dals (and rajma) to be completely cooked, otherwise the texture of the finished dal suffers.

3. Heat the oil. Add the ginger/garlic paste, onions, and green chilis. Saute for 5 minutes, till the onions are slightly pulpy and golden brown in color. Add the turmeric, chili powder, and cumin powder, and saute for 1-2 minutes more.

4. Add the tomatoes and tomato paste. Cook over a high flame till the tomatoes get mushy, approx. 5 minutes.

5. Add the cooked dals with the cooking water (if you have too much water, reserve some. You can always add it back later, but overly-thin dal is not good). Mix well, add the kasuri methi, and simmer for 10 minutes.

6. Add the cilantro, heat another minute or so, and serve with roti and/or rice.

* I make my own ginger-garlic paste. Take equal parts ginger and garlic. Puree in a food processor, and freeze flat in a ziploc bag. Break off what you need, and you're good to go. If you really really really must, use the bottled ginger-garlic paste. I can't stand the stuff. Smells chemical-ly to me. I think you'd be better of using fresh minces ginger and garlic.

Yam and Swiss Chard Quesadillas

I devoured tasted these quesadillas a few months back at a good friends' house and thought they were absolutely scrumptious. I recall seeing a similar recipe in Deborah Madison's book, but I haven't bought a copy yet. So as is typical for me, I have morphed the recipe to suit my taste. What results is a quesadilla that is as good for you as it tastes. It is perfect for casual entertaining, as the filling can be made ahead of time and all you do at the last minute is assemble and brown the quesadillas. I used whole wheat tortillas, but you could use whatever suits your mood and taste. As much as I love corn tortillas, I think they woulld not work so well here.

As go the greens, I have been using Swiss Chard for this recipe. You could easily use spinach instead (fresh only please, not that frozen brick stuff). What a great way to use up that farm-fresh Swiss Chard from the CSA.

You could serve these with the standard quesadilla/taco accompaniments. I served these with a tangy southwestern corn and black bean salad. A dollop of sour cream to cool things down, and there you go. Muy delicioso! Enjoy!

Yam and Swiss Chard Quesadillas

Makes 6-8 large quesadillas

Filling:

3 tbsp olive oil

1/2 tsp red chili flakes (optional)

2 large yams

1 large bunch swiss chard (about 15 leaves)

3 cloves chopped garlic

1 tsp cumin powder

1 tsp salt (more/less to taste)

Other ingredients:

Large flour tortillas (I used whole wheat ones)

2 cups shredded Monterey Jack or colby jack cheese

Sour Cream or Crema Mexicana

Method:

1. Slice the yams very thin. I used a mandoline because it makes the job very easy and quick. If you don't have a mandoline, try and slice the yams into approx 1/8 inch slices.

2. Wash the swiss chard. Remove the tough stems. Cut into 1/4 inch ribbons.

3. Heat the olive oil in a large saute pan. Add the garlic and chili pepper flakes. Add the swiss chard. Saute on med-high heat for a few minutes so the chard just wilts. Add the yams, salt, and cumin powder. Add a few tablespoons of water if needed and cook, covered, over med-high heat till the yam is cooked through. If you slice the yam thin, this should take only about 10-15 minutes. The yam will turn mushy. You want a little bit of mush as this will help the filling stay together in the quesadilla.

4. To assemble the quesadillas, scoop approximately 1/2 cup filling on one half of the tortilla. Be sure to leave a 1/2 inch border, so the filling doesn't ooze out. Sprinkle with 1/4 cup shredded cheese. Heat a large cast-iron pan. Coat with olive oil and cook each quesadilla till the cheese melts and the outside develops a nice crust. Transfer to a wire rack for 5 minutes, so the filling sets a bit. Slice into wedges (a pizza cutter works great for this) and serve immediately.

Spanish-style Swiss Chard with Garbanzo Beans

After a long break, I am happy to report that I am back in the kitchen. We returned from a fantastic, low-key, yet highly soul-soothing vacation to India a couple weeks back. I had grand plans of taking just a few days to tackle jet-lag, and then cooking up a storm (you see, I really did miss cooking while I was on vacation. I helped mom, but didn't really cook). But alas! A nasty viral bug chose to adopt my body as its favorite host (my guess is on the plane), and my well-laid plans of culinary rediscovery were thwarted. Unless you count chicken noodle soup from a can (organic, of course) and Ramen noodles as culinary achievements.

So anyway, all is better now. A is off to school (first grade, can you believe it?) and R is back in preschool. I am feeling a heck of a lot better, and I'm sure J is excited to have me back in the kitchen. The poor guy! Went from being presented with a veritable feast every meal for 5 weeks in India to chicken noodle soup with toast! What a nasty shock to the poor taste buds!

Okay - go on say it. I have let you down. I go on and on about coming back to the kitchen, and you are expecting some mind-blowingly complicated recipe, and I present you with a humble vegetarian dish?? Is that the best you can do, you ask? Well, my dear friends, don't dismiss this humble offering quite so fast. It is simple, yes, but that is what makes it so beautiful. The flavors are simply sublime. And what better way to use up a whole bunch of swiss chard from the farm?

So, let me plug in my locavore thing here. Dishes such as this are meant to show off nature's bounty. So the end result is only as good as the quality of the ingredients you put in it. Ever wonder why food in Italy, Spain, France (heck, most of Europe) tastes so damn good? Well, it is in large part due to the fantastic quality of the stuff they put in. So go ahead, please use good, organic, local stuff. I promise you, it is well worth the trouble.

My six year old, A, gobbled it up saying "Mom, could you drizzle some more olive oil on mine? I love my stew with extra oil on top". If you knew this kid when he was 2 and 3, you'd never believe me. A was the pickiest eater you've ever seen. Who woulda thunk it. This kids eats anything now. R reluctantly ate up his portion and then piped in "Yummy, with some fresh organic water". Makes no sense? You're not alone. Welcome to the  world of a 4-year old...

You can serve this dish with rice, couscous, or even a nice crusty loaf of bread. This version is an adaptation of Madhur Jaffrey's recipe for espinacas con garbanzos, a Spanish tapas dish served in tapas bars across Seville. I liked the slight bitterness that the swiss chard lends, and I think it works especially well when you serve this as a main course alongwith rice or couscous. That said, I really like the original recipe using spinach too.

We had some whole-wheat couscous in the pantry, so that is what I served. Couscous is extremely quick and ridiculously simple to prepare. I like to use a 1:1.5 ratio of dry couscous:water, or even better, use chicken broth instead of water. Bring the water or broth to a rolling boil, add 1 tbsp olive oil. Then add the couscous, stir, cover and take off the heat. Let the pot sit undisturbed for 5 minutes (don't peek). Then take the cover off, and fluff lightly with a fork. That is it! Ta Da! I told you it was ridiculously simple.

To serve, spoon some couscous on a plate. Top with the stew. Drizzle some good quality olive oil on top. Scatter a few marcona almonds on top and Voila! A glass of red wine to accompany (I still have remnants of a cold, so sadly no wine for me) and here's to a good hearty meal.

Spanish-style swiss chard with garbanzo beans

Adapted from Madhur Jaffrey's World Vegetarian

2 bunches swiss chard (about 20 leaves)

1 15oz can organic garbanzo beans, washed and drained

1/4 cup olive oil

5 garlic cloves, peeled and finely chopped

2 tsp freshly ground cumin

1 tsp freshly ground coriander

1 1/2 tsp spanish paprika (Pimenton)

1/2 tsp red pepper flakes

1 - 1 1/2 tsp salt

1 tsp sugar

1/2 cup tomato sauce

1/2 cup water

Method:

1. Wash the swiss chard well. Remove the stalks from the leaves. Set aside. Cut the chard leaves into ribbon-like shreds. Finely chop the stalks.

2. Heat the oil and add garlic and red pepper flakes. Saute till garlic smells fragrant. Add the swiss chard stalks and saute for a few minutes. Add the cumin, coriander, paprika, cayenne, and salt. Saute a few minutes till spices smell fragrant. Add the swiss chard leaves and saute till the leaves wilt. Add the garbanzo beans, tomato sauce, and water. Stir well.

3. Cook on medium heat, uncovered, for approx. 30 minutes. Stir occassionally. Cook until there is just a bit of juice left at the bottom of the pan.

4. Serve hot or warm. I like to drizzle some olive oil on top just before serving. Garnish with marcona almonds for a nice crunch.

Black Bean Chilaquile

Chilaquile is a Mexican dish, sort of like a Mexican lasagna. Traditionally, chilaquiles are a quick dish, typically a way to use up leftover meat, beans, and corn tortillas from the day before. So, this is certainly a comfort dish, but let it not fool you, it is absolutely delicious. This dish is very simple, so it all comes down to the quality of what you put in it.

The version I have here is vegetarian, but I see endless ways to add in some meat -- ground beef/turkey prepared for tacos, shredded chicken/pork/beef prepared for enchiladas or burritos, etc.

I have had the good fortune of dining at THE Moosewood Restaurant in Ithaca, NY. There was a time in my life when I was completely smitten by Mollie Katzen and her creations. Don't get me wrong, I still love the food  Moosewood puts out, but I find some of the food a bit too rustic and collegiate sometimes. I guess age and fine-dining habits have taken a stronger hold of me....That said, there are some things that I really really love from Moosewood, and this Chilaquile dish is right at the top. I have made this many many times for feeding a crowd, and it has always been a huge hit! Try this for your next potluck, picnic, or casual gathering. And be sure to let me know what you think..

We had friends over for dinner, and since the majority were vegetarian, I decided we'd all go that route. I will also say that I did not mind the absence of meat one bit. I think you won't either. We served the chilaquiles along with a nice fresh green salad with ripe nectarines and a chili-lime salad dressing. Muy delicioso...

Let's talk about the ingredients. You can make your own tortilla chips by frying up some corn tortillas at home, but since I've given up deep-frying at home, that is not an option for me. You can easily use good-quality stoneground tortilla chips that come in a bag. I decided to shave a few extra calories off and used stoneground baked tortilla chips from Guiltless Gourmet. I *do not* like these to eat as a snack (they are a bit like cardboard), but this is a prefectly decent application for them. So save the greasy stuff for munching on. The key though is that you will want to use sturdy homestyle tortilla chips. That nasty tostitos/doritos/whatever stuff is plain nasty and will turn into a soggy mush.

And please take the extra 10 minutes to make the quick blender hot sauce (recipe below). Store-bought bottled salsa will just not give you the same taste and texture.

Also, I love the flavor and heat of roasted green chile. I get an annual supply from New Mexico. I really like the New Mexico Big Jims. They are picked in the heat of summer and roasted on site. They come frozen and keep beautifully in the freezer. I use these to make giant batches of green chile, I use them in stew, huevos, etc. They are fantastic! If you don't want to roast green chili's, you can just leave these out. If you really really want to, you can use the canned roasted stuff, but why bother? I would much rather substitute a chipotle chile. 

Black Bean Chilaquile

Adapted from Moosewood Restaurant

Serves 6 - 8

2 cups chopped onions

2 tbsp olive oil

2 cups chopped tomatoes

3 cups fresh corn kernels (frozen will do)

3 cups cooked black beans (or 2 - 15oz cans, drained)

4 tbsp fresh lime juice

2 tsp salt

1 tsp fresh black pepper

4 cups rinsed, stemmed and choppped Swiss chard (spinach works well too)

4 cups lightly crushed baked tortilla chips

1 cup grated monterey jack cheese

1 cup grated sharp cheddar cheese

2 roasted green chiles, skinned, and membranes removed, then chopped

4 cups prepared Blender Hot Sauce (see recipe below)

Method:

Preheat the oven to 350F.

Saute the onions in olive oil till translucent, about 10 minutes. Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to saute another 10 minutes or so, just until everything is heated through.

Meanwhile, in another pan, blanch the greens in boiling water for 2 minutes, until just wilted but still bright green. Drain immediately, spread on a baking sheet lined with a kitchen towel, and set aside.

Prepare a rectangular baking dish (approx 9 x 13 inches) with a light coating of olive oil or cooking spray. Spread half of the crushed tortilla chips on the bottom. Spoon the saute'ed vegetables over the tortilla chips and sprinkle on the cheddar cheese. Arrange the greens evenly over the cheese and pour in half of the blender hot sauce. Finish with the rest of the tortilla chips and top with the remaining hot sauce and the monterey jack cheese.

Bake for 30 to 40 minutes, until the cheese is bubbling and golden brown. I like to finish the casserole off under the broiler for a few minutes, so the cheese forms a beautiful brown crust.

Let cool 15 to 20 minutes, slice and serve. Leftovers keep really well.

Blender Hot Sauce

Makes approx. 6 cups

2 cups chopped onions

1 large green bell pepper, chopped

1 - 2 jalapeno peppers

5 garlic cloves, minced

2 - 28oz cans whole plum tomatoes with juice (I like Muir Glen)

2 tsp ground cumin

2 tsp ground coriander

1 tsp dried oregano

1/2 cup chopped fresh cilantro

Salt to taste

Add all the ingredients into a blender jar (you might need to work in 2 batches) and puree until smooth.

Transfer the sauce to a heavy saucepan, and simmer, uncovered for 30 - 45 minutes. Stir often to prevent scorching at the bottom. Add salt to taste.

You can make this ahead. The sauce will keep for a week easily, covered in the refrigerator.

 

Popovers

I'm sure you are not surprised when I tell you that I have been itching to put my new popover pan to use. The perfect opportunity presented itself on Saturday morning. We actually had a committment-free morning. You see, we are getting ready to go on vacation (to India, for 5 weeks!!), so our social life has been a bit out of control recently. We want to make sure we see all our friends before we leave, so we have hosted and have been hosted by lots of friends recently. Result = Not packed for trip. However, I told J that we were going to lay off all social committments this past weekend, and just hunker down and pack. Don't ask me what I did all weekend. Result = I still have not packed for trip. Oh Well!

But the good news is that I woke up dreaming of popovers for breakfast. You see, that is the beauty of quick-breads and non-yeasty baked goods. You don't have to plan ahead. And they are such a welcome treat on a weekend morning. I just love the smell of something baking in the oven -- sets me in a great mood. My waistline? That's a whole another story.....

I must admit -- I have not had popovers in a very long time. I think the last time I had some was over 5 years ago. What set it off, you ask? Well, you can blame this craving on Alton Brown. My dear friend TIVO recorded an episode of Good Eats called 'Popover Sometime' - get it? It rekindled my fondness for these uber-light, eggy, delicious creations. I know there are many ways to eat popovers, but I like mine straight out of the oven with a good pat of butter and some jam. A cuppa Joe alongside is all that I need to send me into breakfast nirvana.

I can already see my next creation having to do something with the British Yorkshire puddding stuff -- meat and popovers...lamb would be great...oh I must stop. Back to reality..

Popovers

Makes 6

2 large eggs

1 cup whole milk

1 cup all purpose flour

1/2 tsp salt

1 tbsp unsalted butter, melted

1 tbsp vegetable oil

Method:

1. Add milk, butter, salt, and flour in a blender. Blend on high till mixture is smooth and well incorporated, about 10 - 15 seconds. Let the batter rest at room temperature for 30 minutes.

2. While the batter is resting, adjust the oven rack to the lowest level and preheat the oven to 450F. Measure 1/2 tsp oil into each cup of the popover pan. Preheat the popover pan during the last 10 minutes of batter resting period (Preheating the pan plays a huge role in improving the rise achieved).

3. Working quickly, take the popover pan out of the oven and distribute the batter evenly among all 6 cups. Return the pan to the oven and bake for 20 minutes. Popovers need steam to rise, so please do not open the oven door.

4. Lower the oven heat to 350F (while popovers are still in the oven), and bake for approx. 10 - 15 minutes longer, just until the popovers are golden brown all over.

5. Invert the pan to release popovers and cool on a wire rack 2 - 3 minutes. The popovers are best when served immediately.

Note: You might be wondering "Do I really need a popover pan?".  Well, the answer is Yes and No. If you want, you can use a muffin pan. Caveat being that your popovers will not rise as high (thus won't be as airy and magnificent), but they will still be good. If you really want to get great results, a popover pan is great, simply because the cups are taller.