I could really feel fall in the air today. Perfect for soup! This made enough for two meals for my family, so I put the leftovers in the freezer for another day.
1 cup dry lentils
Water or chicken stock
2-3 medium potatoes, diced (no need to peel)
1 lb Italian sausage (hot or sweet), casings removed
6-8 cloves garlic, minced
2 large shallots or 1 medium onion, finely chopped
2 red bell peppers, finely chopped
2-3 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
Place the lentils in a soup pot with 4 or 5 cups of water or chicken stock. Bring to a boil, then reduce heat to a simmer. After about 15 minutes, add the potatoes.
While the lentils and potatoes cook, brown the sausage in a large skillet. Add the garlic and shallots or onion and continue to saute over medium high heat for 2-3 minutes. Add the red pepper, oregano, and thyme and cook for another 3-5 minutes.
When the lentils are tender, add the sausage mixture to the soup pot. Add additional water or stock as desired, plus salt and pepper to taste.
Serves 6-8.
Wednesday, September 26, 2012
Tuesday, September 25, 2012
Summer Squash Saute with Sage and Parmesan
This is a variation on my mother-in-law's Cheesy Summer Squash Saute, which is also delicious.
Olive oil
2 medium summer squashes or zucchinis, sliced in 1/4-inch rounds
1 large onion, chopped or in long slices
2-3 Tbsp finely chopped fresh sage leaves
Salt and pepper to taste
3-4 Tbsp grated Parmesan
Heat some olive oil in a large skillet. Add the onion and squash or zucchini and saute, stirring occasionally, over low-medium heat for several minutes until tender and lightly browned in places. Add the sage, salt, and pepper and stir. Sprinkle the Parmesan over the vegetables, turn off the heat, and cover for a few minutes. Serve once the cheese is melted.
Serves about 4.
Olive oil
2 medium summer squashes or zucchinis, sliced in 1/4-inch rounds
1 large onion, chopped or in long slices
2-3 Tbsp finely chopped fresh sage leaves
Salt and pepper to taste
3-4 Tbsp grated Parmesan
Heat some olive oil in a large skillet. Add the onion and squash or zucchini and saute, stirring occasionally, over low-medium heat for several minutes until tender and lightly browned in places. Add the sage, salt, and pepper and stir. Sprinkle the Parmesan over the vegetables, turn off the heat, and cover for a few minutes. Serve once the cheese is melted.
Serves about 4.
Tuesday, September 18, 2012
Pesto Pasta with Grilled Red Peppers
Red bell peppers grilled over a fire add tangy sweetness and a bit of smoke to liven up pasta with pesto. I throw in some cooked beans for protein, but you can leave them out or substitute cooked chicken if you like. This is a dish to make right now while peppers in are season. Traditional basil pesto is excellent here, but try one of the others (parsley pesto would be really good too, or my Thai pesto) if you like. With a stock of pesto in the freezer, this is an easy meal.
4 red bell peppers, thinly sliced the long way
Olive oil
Salt and pepper
1 lb pasta
1 cup pesto
2 cups cooked beans (optional)
Toss the peppers with a bit of olive oil and salt and pepper. Grill over low to medium heat, stirring occasionally, until tender and somewhat charred around the edges, about 15 minutes.
While the peppers grill, bring a pot of salted water to a boil and cook the pasta. Drain it, reserving a little of the cooking water. Stir in the pesto and beans, adding back a little cooking water if needed to thin the sauce. Then stir in the grilled peppers.
Serves 4-6.
4 red bell peppers, thinly sliced the long way
Olive oil
Salt and pepper
1 lb pasta
1 cup pesto
2 cups cooked beans (optional)
Toss the peppers with a bit of olive oil and salt and pepper. Grill over low to medium heat, stirring occasionally, until tender and somewhat charred around the edges, about 15 minutes.
While the peppers grill, bring a pot of salted water to a boil and cook the pasta. Drain it, reserving a little of the cooking water. Stir in the pesto and beans, adding back a little cooking water if needed to thin the sauce. Then stir in the grilled peppers.
Serves 4-6.
Curried Goat (or Lamb) and Eggplant Stew
Roasted eggplant forms the base of this savory Indian curry. Simmered chunks of goat meat (or substitute lamb) make a tender, toothsome addition, but you can leave them out for a vegan version. I get goat meat from Balky Farm in Northfield, which also offers lamb. Particularly in ground or stew meat form, lamb and goat are essentially interchangeable. Serve this over rice.
3 lbs eggplant,diced
4-5 cups tomatoes, seeded and diced
Canola oil
Salt and pepper to taste
1 large onion, finely chopped
1 1/2 - 2 Tbsp grated ginger root
1 Tbsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper, or to taste
1-2 lbs stew goat or lamb, cubed
Water
1/2 cup chopped fresh cilantro
Preheat the oven to 400 degrees. Place the eggplant and about half the tomatoes in a large roasting pan. Drizzle with oil, sprinkle with salt and pepper, and toss to coat. Roast for about 30 minutes, stirring halfway through.
While the vegetables roast, start preparing the rest of the stew. Heat a little oil in a soup pot, then add the onion. Saute over low-medium heat until translucent and a bit golden, about 10 minutes. Add the ginger, coriander, cumin, paprika, turmeric, and cayenne, and saute over low heat for 2 minutes or so to toast the spices. Add the goat meat, turn the heat to medium, and brown well. Add the remaining tomatoes and just enough water to cover the meat. Bring to a boil, then reduce heat to low and simmer until the meat is pleasantly tender, 45-60 minutes.
When the meat is tender and the vegetables are roasted, add the veggies to the stew pot and stir well. Simmer for at least a few minutes, longer if you have time, so the flavor of the spices can penetrate the eggplant. Just before serving, stir in the cilantro.
Serve over rice.
Serves about 6.
3 lbs eggplant,diced
4-5 cups tomatoes, seeded and diced
Canola oil
Salt and pepper to taste
1 large onion, finely chopped
1 1/2 - 2 Tbsp grated ginger root
1 Tbsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper, or to taste
1-2 lbs stew goat or lamb, cubed
Water
1/2 cup chopped fresh cilantro
Preheat the oven to 400 degrees. Place the eggplant and about half the tomatoes in a large roasting pan. Drizzle with oil, sprinkle with salt and pepper, and toss to coat. Roast for about 30 minutes, stirring halfway through.
While the vegetables roast, start preparing the rest of the stew. Heat a little oil in a soup pot, then add the onion. Saute over low-medium heat until translucent and a bit golden, about 10 minutes. Add the ginger, coriander, cumin, paprika, turmeric, and cayenne, and saute over low heat for 2 minutes or so to toast the spices. Add the goat meat, turn the heat to medium, and brown well. Add the remaining tomatoes and just enough water to cover the meat. Bring to a boil, then reduce heat to low and simmer until the meat is pleasantly tender, 45-60 minutes.
When the meat is tender and the vegetables are roasted, add the veggies to the stew pot and stir well. Simmer for at least a few minutes, longer if you have time, so the flavor of the spices can penetrate the eggplant. Just before serving, stir in the cilantro.
Serve over rice.
Serves about 6.
Saturday, September 15, 2012
Peach Leather
Having already frozen and dried (in slices) large quantities of peaches this year, I decided to try something different with the box of peaches in our fridge that was threatening to go bad before we could eat them. I had never made fruit leather before and had been wanting to try it. Turns out it's easy, and the end product is delicious - not to mention pure fruit, and thus more nutritious than most commercial fruit leathers.
I used my home dehydrator (I have this one, with two additional trays), and it took about 8 hours, which is shorter than it usually takes to dry peach slices.
Puree the peaches, making sure the puree is totally smooth - no chunks. Cover the dehydrator trays with plastic wrap (unless you have the fruit leather tray inserts). Cut out holes in the middle where the heating element/fan will go, making sure that the plastic wrap will not be in contact with the heating element. Also leave a little space around the outer edge for the air to circulate. Carefully spread the peach puree onto the plastic wrap on the trays, 1/8-inch thick. Turn on the dehydrator and run it until the leather is totally dry, though it will still be somewhat sticky. Peel off the plastic wrap and turn the leather rounds over, then let them sit for another several hours before putting them away.
To store fruit leather, you can cut it into strips and put it in a jar or plastic container; however they may stick together, especially over time. Alternatively, you can keep the leather in large pieces and roll it up with some plastic wrap, then store in a sealed bag or container and cut off pieces as you want them.
This technique works with other fruits as well. For very juicy berries (raspberries, blueberries, etc), it is best to mix with applesauce. Apples need to be cooked into applesauce. You can also add ingredients such as cooked sweet potato if desired.
I used my home dehydrator (I have this one, with two additional trays), and it took about 8 hours, which is shorter than it usually takes to dry peach slices.
Puree the peaches, making sure the puree is totally smooth - no chunks. Cover the dehydrator trays with plastic wrap (unless you have the fruit leather tray inserts). Cut out holes in the middle where the heating element/fan will go, making sure that the plastic wrap will not be in contact with the heating element. Also leave a little space around the outer edge for the air to circulate. Carefully spread the peach puree onto the plastic wrap on the trays, 1/8-inch thick. Turn on the dehydrator and run it until the leather is totally dry, though it will still be somewhat sticky. Peel off the plastic wrap and turn the leather rounds over, then let them sit for another several hours before putting them away.
To store fruit leather, you can cut it into strips and put it in a jar or plastic container; however they may stick together, especially over time. Alternatively, you can keep the leather in large pieces and roll it up with some plastic wrap, then store in a sealed bag or container and cut off pieces as you want them.
This technique works with other fruits as well. For very juicy berries (raspberries, blueberries, etc), it is best to mix with applesauce. Apples need to be cooked into applesauce. You can also add ingredients such as cooked sweet potato if desired.
Fire Roasted Chili Peppers
We always grow one or two chili pepper plants in our garden each year, and often end up with more peppers than I can use fresh. Some years I have made salsa, and hot peppers can also be frozen whole or sliced in half and seeded (just like sweet peppers). This year I wanted to try something different, so I fire roasted a bunch for a result that is smoky and a little sweet as well as spicy. I plan to use them in pots of chili, beans and rice, etc. through the winter. The technique is much like the technique for fire roasting sweet peppers (which I also recommend doing now that sweet peppers are fully in season).
You can use green or red chili peppers; the ripe ones will be a bit sweeter. If you have a mix of colors, I suggest keeping them them separate for strictly aesthetic reasons. I strongly suggest wearing gloves (regular rubber gloves are fine) while handling the chilies, especially when you are ready to peel them.
If you are using large chili peppers, you can cut them in half lengthwise and seed them before grilling. Otherwise, you put the whole peppers directly on the grill.
Get your grill going nice and hot. Lay the chili peppers out across the grate and grill, turning as needed, until the skin is blistered and they are black all over. Do not be shy about this, because the skin is very hard to remove if not fully blackened. However, keep and eye on the chilies because you also don't want to char them so fully that you burn the flesh under the skin.
When the chilies are fully blackened, remove them from the grill and set them in a bowl with something covering it (they will steam a little, which also helps loosen the skins) until they are cool enough to handle. Wearing gloves and using a paring knife, slice the top (stem part) off each chili and run the knife around the inside of it to remove as much of the seeds as possible. Then peel or scrape off the blackened skins. The chilies will get slippery as you peel them, so handle with care.
Once you have your peeled chilies, you can use them as is (probably mince first) and store them in the fridge. You can also puree them. I opted to puree and then tray freeze little dollops, stored in freezer bag for use in small quantities.
You can use green or red chili peppers; the ripe ones will be a bit sweeter. If you have a mix of colors, I suggest keeping them them separate for strictly aesthetic reasons. I strongly suggest wearing gloves (regular rubber gloves are fine) while handling the chilies, especially when you are ready to peel them.
If you are using large chili peppers, you can cut them in half lengthwise and seed them before grilling. Otherwise, you put the whole peppers directly on the grill.
Get your grill going nice and hot. Lay the chili peppers out across the grate and grill, turning as needed, until the skin is blistered and they are black all over. Do not be shy about this, because the skin is very hard to remove if not fully blackened. However, keep and eye on the chilies because you also don't want to char them so fully that you burn the flesh under the skin.
When the chilies are fully blackened, remove them from the grill and set them in a bowl with something covering it (they will steam a little, which also helps loosen the skins) until they are cool enough to handle. Wearing gloves and using a paring knife, slice the top (stem part) off each chili and run the knife around the inside of it to remove as much of the seeds as possible. Then peel or scrape off the blackened skins. The chilies will get slippery as you peel them, so handle with care.
Once you have your peeled chilies, you can use them as is (probably mince first) and store them in the fridge. You can also puree them. I opted to puree and then tray freeze little dollops, stored in freezer bag for use in small quantities.
Thursday, September 13, 2012
Eggplant Chicken Chili
Yes indeed, more eggplant. Not your standard chili vegetable perhaps, but its texture works well and it soaks up the flavors quite nicely. If you like, substitute some minced chipotles in adobo sauce in place of the fresh hot peppers for a delicious shot of smoky heat. Skip the chicken for a vegetarian version.
Olive oil
6-8 cloves garlic, minced
2 medium onions, chopped
2 large eggplants, peeled and diced
2 red bell peppers, diced
2 hot peppers (e.g. jalapenos), seeded and minced (or to taste)
4-6 medium tomatoes, peeled, seeded, and chopped
3 cups cooked kidney beans
1 Tbsp ground cumin
Salt and pepper to taste
2 cups shredded cooked chicken
Sour cream and or shredded cheddar for topping (optional)
Heat the oil in a soup pot. Add the garlic and onions and saute over medium-high heat for 2-3 minutes. Add the eggplant, peppers, hot peppers, and tomatoes. You may want to add a little additional oil as well, as the eggplant will tend to soak it up. Cook, stirring often, until the vegetables are somewhat softened. Add the beans, cumin, salt and pepper, and chicken. Cover, reduce heat, and simmer until the veggies are soft.
Serves 4-6.
Olive oil
6-8 cloves garlic, minced
2 medium onions, chopped
2 large eggplants, peeled and diced
2 red bell peppers, diced
2 hot peppers (e.g. jalapenos), seeded and minced (or to taste)
4-6 medium tomatoes, peeled, seeded, and chopped
3 cups cooked kidney beans
1 Tbsp ground cumin
Salt and pepper to taste
2 cups shredded cooked chicken
Sour cream and or shredded cheddar for topping (optional)
Heat the oil in a soup pot. Add the garlic and onions and saute over medium-high heat for 2-3 minutes. Add the eggplant, peppers, hot peppers, and tomatoes. You may want to add a little additional oil as well, as the eggplant will tend to soak it up. Cook, stirring often, until the vegetables are somewhat softened. Add the beans, cumin, salt and pepper, and chicken. Cover, reduce heat, and simmer until the veggies are soft.
Serves 4-6.
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