This dish was invented when Secky and I (Sue) had a lot of leftovers from a mediterranean/middle east feast for a "West Wing" night. This recipe calls for a box of couscous, but you can use left over rice, lentils,etc.
4 big bell peppers
1/3 lb. ground lamb or beef
1/2 onion (sweet tastes good with pepper) minced
1/4 c mushrooms, small chopped pieces
1 eggplant; 2/3 for spread, 1/3 for chunks
1 box couscous with pine nuts OR about 2 c couscous plus 1 TBspn pine nuts
1/4 c hummus
4-6 cloves garlic
1/4 c golden raisins
small chunks of olives are also good to throw in
feta in small chunks also delish
herbs (oregano, thyme, zatyr good) & seasonings : add salt if you didn't use the boxed couscous
Turn on oven to 350degrees F-- or you can microwave the whole thing actually
Slice off the tops of the green peppers and clean out seeds, but keep the caps.
Brown meat with onions and seasonings (oregano is good) mushrooms and 1/3 of eggplant in small chopped pieces (or brown meat & veggies separately if you're expecting some vegans for dinner). Er, expecting some vegans to HAVE dinner. Add the pine nuts to toast if you're not using the couscous box mix.
Meanwhile, cook the couscous;
wilt the the rest of eggplant with garlic in the microwave (or bake or steam). Mush up the eggplant and garlic in a blender, food processor or by hand so it's the consistency of a spread and mix it up with the hummus (or use leftover baba ganouj and hummus). If the eggplant is very dry, you had very lean meat, or you're using rice instead of couscous, you may want to add a little olive oil and water to the eggplant mixture, so it creates a nice sauce inside the pepper.
Stand up the peppers in a glass or ceramic baking dish (tastes better on pepper than metal). Mix together the grain and meat mixture, (or keep separate for some veggie peppers) add other ingreds (raisins, olive, feta) fill the peppers about 4/5 and plop a big spoonful of the hummus/eggplant mush sauce on top. Put the pepper tops back on, and put in oven for about 20- 30 minutes. (or microwave for about 3 mins) I like the peppers still a little crunchy. If you don't like them al dente, put a little water in bottom of pan to steam the peppers, and cook a little longer. With smaller peppers, or pepper "boats" you can also do these on the grill
Wednesday, September 12, 2012
Sunday, July 8, 2012
Vegetarian tacos
These can be made into a #vegan version by omitting the cheese, and made into breakfast by adding a fried egg.
4 6-inch tortillas
1 avocado, sliced
1 cup cooked beans -- pinto, black, whatever your favorite is
1 cup fresh corn
1 shallot, minced
2 slices of cheese or 1/4 cup shredded
1/4 tsp red pepper flakes
1/4 tsp cumin
salt and pepper to taste
1 tsp cooking oil for sauteing
Put a little oil in a small saute pan and heat with a medium flame. Add the shallot and sweat it for a few minutes. Add the corn and saute for about 5 minutes gently, until it softens. Add the beans and spices and continue to heat on low while you prepare the tortillas -- don't let it get too dry. taste and adjust seasoning.
Lay the tortillas on a lightly-oiled griddle and heat on a medium flame for a minute, then flip over. put the cheese, if using, on the tortilla, and then the avocado. continue to heat until the bottom of the tortilla gets a little browned and crispy -- just a couple of minutes. add a quarter of the bean-corn mixture to each tortilla and serve with your favorite hot sauce.
Serves 2 people -- 2 tortillas each.
Monday, June 25, 2012
Sugar Cookies
This recipe makes quite a lot of cookies -- it's a nice smooth rich dough. Make sure you chill it thoroughly before rolling out. Very pretty with icing. Don't overcook.
Ingredients
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Directions
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
Sunday, May 27, 2012
White Sangria
2 white peaches
1 orange
6 ripe strawberries
1 cup vodka
1/2 cup simple syrup, more to taste
1 bottle sauvignon blanc
Chop up fruit and mix vigorously with syrup and vodka. It will be better if you let this macerate for a couple of hours, or even overnight. Add wine, stir. Adjust simple syrup to taste. Pour through a sieve and serve over ice with a few slices of strawberry and/or orange for garnish. Makes 4 generous glasses.
Saturday, February 25, 2012
Chana Masala
Adapted from a Madhur Jaffrey recipe.
The recipe calls for a tablespoon of amchoor powder, dried unripe mango powder. If you can't find this, double the lemon juice instead. #vegan
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small
2/3 cup water
4 cups cooked chickpeas,drained
1/2 teaspoon salt
Juice of 1/2 lemon(see note)
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, they are actually better the second day. I often take this to work for lunch.
The recipe calls for a tablespoon of amchoor powder, dried unripe mango powder. If you can't find this, double the lemon juice instead. #vegan
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small
2/3 cup water
4 cups cooked chickpeas,drained
1/2 teaspoon salt
Juice of 1/2 lemon(see note)
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, they are actually better the second day. I often take this to work for lunch.
Friday, January 27, 2012
Soup Addict's Orange and Rum Cakes
This is lifted wholesale from the wonderful Soup Addict Blog
Prep Time: 15 minutes
Bake time: 20 minutes
Yield: 12 mini cakes
Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
3 large eggs, separated
3/4 cups sugar
3/4 cups (12 tablespoons) unsalted butter, melted and cooled slightly
1 teaspoon vanilla paste or extract
1 tablespoon dark rum
1/4 cup freshly squeezed blood orange juice (1 medium blood orange)*
1/4 cup sugar
1 tablespoon dark rum
Directions:
1. Preheat the oven to 350°F. Spray 12 mini brioche tins or 12 3″ cake rings with non-stick spray. Place on a parchment paper lined baking sheet.
2. Whisk together the flour, baking powder and salt. Beat the egg whites in a mixer until glossy and form stiff peaks.
3. In a large bowl whisk together sugar and egg yolks until they are thick and pale. Add butter, vanilla and rum and whisk together until smooth. Whisk in the flour mixture.
4. Using a rubber spatula fold in one-quarter of the egg whites. Gently fold in the remaining egg whites, until mixed (it’s okay to have a few streaks of egg whites). Spoon the batter into the prepared tins or rings three-fourths full.
6. Bake 15 to 18 minutes, rotating the pan halfway through baking. Cakes are ready when lightly golden and a cake tester inserted in the center of one cake comes out clean.
7. While the cakes are baking, make the sauce. Bring the blood orange juice, sugar and rum to a boil in a small saucepan. Stir until the sugar dissolves, then remove from heat.
8. When the cakes have cooled for 5 minutes, use a thin toothpick (or other clean, narrow stick) to poke 10 holes into each cake. Gently, slowly pour the rum sauce over the cakes. The cakes should be somewhat saturated, and the tops of the cakes should be pink (the pink will fade as the sauce dries). Let sit for a few minutes, then move to a clean surface (clean off the bottoms of the tins, if necessary). Let cool.
9. Gently remove the cakes from the tins or rings (if using rings, you can run a small knife around the edge to loosen cake). Serve with whipped cream or ice cream.
*To simplify things, rather than worrying about an exact measure of 1/4 cup, just squeeze the orange juice into a container and then measure it. Use the same amount of sugar, and 1 tablespoon of rum.
Prep Time: 15 minutes
Bake time: 20 minutes
Yield: 12 mini cakes
Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
3 large eggs, separated
3/4 cups sugar
3/4 cups (12 tablespoons) unsalted butter, melted and cooled slightly
1 teaspoon vanilla paste or extract
1 tablespoon dark rum
1/4 cup freshly squeezed blood orange juice (1 medium blood orange)*
1/4 cup sugar
1 tablespoon dark rum
Directions:
1. Preheat the oven to 350°F. Spray 12 mini brioche tins or 12 3″ cake rings with non-stick spray. Place on a parchment paper lined baking sheet.
2. Whisk together the flour, baking powder and salt. Beat the egg whites in a mixer until glossy and form stiff peaks.
3. In a large bowl whisk together sugar and egg yolks until they are thick and pale. Add butter, vanilla and rum and whisk together until smooth. Whisk in the flour mixture.
4. Using a rubber spatula fold in one-quarter of the egg whites. Gently fold in the remaining egg whites, until mixed (it’s okay to have a few streaks of egg whites). Spoon the batter into the prepared tins or rings three-fourths full.
6. Bake 15 to 18 minutes, rotating the pan halfway through baking. Cakes are ready when lightly golden and a cake tester inserted in the center of one cake comes out clean.
7. While the cakes are baking, make the sauce. Bring the blood orange juice, sugar and rum to a boil in a small saucepan. Stir until the sugar dissolves, then remove from heat.
8. When the cakes have cooled for 5 minutes, use a thin toothpick (or other clean, narrow stick) to poke 10 holes into each cake. Gently, slowly pour the rum sauce over the cakes. The cakes should be somewhat saturated, and the tops of the cakes should be pink (the pink will fade as the sauce dries). Let sit for a few minutes, then move to a clean surface (clean off the bottoms of the tins, if necessary). Let cool.
9. Gently remove the cakes from the tins or rings (if using rings, you can run a small knife around the edge to loosen cake). Serve with whipped cream or ice cream.
*To simplify things, rather than worrying about an exact measure of 1/4 cup, just squeeze the orange juice into a container and then measure it. Use the same amount of sugar, and 1 tablespoon of rum.
Wednesday, January 25, 2012
Gaynelle's Family Fruitcake
My friend Gaynelle says that this has been passed down in her family for 200 years. It's the best fruitcake I've ever had.
Ingredients
1 lb unsalted butter
1 lb browned and sifted cake flour
1 lb sugar
10 eggs
3 lbs raisins
2 lbs dates, chopped
1 lb currants
1/3 lb glazed pineapple chunks
¼ lb dried cherries
¼ lb each candied fruit - citron, lemon, and orange
½ lb pecans
½ lb sliced or slivered almonds
1 cup fresh orange juice (about 3 oranges)
1 pint bourbon
1 tbsp cinnamon
1 tsp ground allspice
1 tsp ground mace
1 tsp ground nutmeg
1/4 tsp ground cloves
Parchment paper for lining loaf pans
Directions
The day before baking, brown and sift the flour, soak the almonds in orange juice, chop, flour and sift the dried fruits and fruit peels. Cut parchment paper for lining.
Cream butter and sugar until very light. Beat egg yolks to a pale lemon color and add to the mixture. Alternately fold in flour and stiffly beaten egg whites. Sift in spices. There are no rising agents in the recipe so be sure to use plenty of "elbow grease" in the mixing. Begin adding dried fruit and pecans. As the mixture becomes stiff, add almonds and orange juice, and later the bourbon.
Line loaf pans with parchment paper on all sides and fill with batter, spreading batter evenly in the pans. The recipe makes 6-8 loaves depending on the size of the pans used (more if making mini-loaves). Bake in a very slow oven (225-250 degrees) to which a small pan of water has been added. After 1/2 hour turn the loaves. Total baking time is between 4 and a half and 6 hours depending on the number of loaves and the type of oven. Cakes are done when the tops are springy and a straw inserted in the center comes out clean. After they cool, wrap and refrigerate. The cakes age very well and are best consumed 1-2 months after they are baked.
Ingredients
1 lb unsalted butter
1 lb browned and sifted cake flour
1 lb sugar
10 eggs
3 lbs raisins
2 lbs dates, chopped
1 lb currants
1/3 lb glazed pineapple chunks
¼ lb dried cherries
¼ lb each candied fruit - citron, lemon, and orange
½ lb pecans
½ lb sliced or slivered almonds
1 cup fresh orange juice (about 3 oranges)
1 pint bourbon
1 tbsp cinnamon
1 tsp ground allspice
1 tsp ground mace
1 tsp ground nutmeg
1/4 tsp ground cloves
Parchment paper for lining loaf pans
Directions
The day before baking, brown and sift the flour, soak the almonds in orange juice, chop, flour and sift the dried fruits and fruit peels. Cut parchment paper for lining.
Cream butter and sugar until very light. Beat egg yolks to a pale lemon color and add to the mixture. Alternately fold in flour and stiffly beaten egg whites. Sift in spices. There are no rising agents in the recipe so be sure to use plenty of "elbow grease" in the mixing. Begin adding dried fruit and pecans. As the mixture becomes stiff, add almonds and orange juice, and later the bourbon.
Line loaf pans with parchment paper on all sides and fill with batter, spreading batter evenly in the pans. The recipe makes 6-8 loaves depending on the size of the pans used (more if making mini-loaves). Bake in a very slow oven (225-250 degrees) to which a small pan of water has been added. After 1/2 hour turn the loaves. Total baking time is between 4 and a half and 6 hours depending on the number of loaves and the type of oven. Cakes are done when the tops are springy and a straw inserted in the center comes out clean. After they cool, wrap and refrigerate. The cakes age very well and are best consumed 1-2 months after they are baked.
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