Torta Pasqualina

From derStandard.at

Some Notes...
This was a very cool and tasty recipe and would be great for gatherings. Two things were issues, but I think they could be easily resolved next time: 1) the original cooking time (1 hour) was too short to hard boil the eggs, which is how they were supposed to turn out (per the picture). I would leave this in at least 1 hour 20 minutes, and likely a bit more than that. It's basically impossible to test how done the eggs are before cutting into the torta, so if you are not OK with less-cooked eggs (which were also delicious, actually, because then the yolks ran a bit into the spinach mixture), then I'd err on the side of too long rather than too short;  2) the rolled dough that forms the ring around the torta seemed very thick. It might be better to trim a bit more of this so that it wouldn't be as thick and would cook through. Finally, I'd consider adding garlic next time for additional flavor. The addition of the red pepper flakes below is mine (the original didn't have these), and I think I would add more next time.
The link above is the original recipe, in German, but because it contains step-by-step instructions with images, I recommend visiting the site so that you can see exactly how to roll the crust at the end.

Ingredients
Crust
500 g all purpose flour
3 Tbsp olive oil
salt (to taste)
ca. 250-270 ml water
oil for 'painting' the layers
Filling

1 kg fresh spinach leaves, washed and end of stems removed
100 g Parmesan
500 g Ricotta
2-3 sprigs of fresh marjoram (I used fresh oregano and dried marjoram as a substitute)
2 large shallots (I used just over 1/2 of a large onion), diced
pinch of nutmeg
2-3 Tbs Butter
8 eggs (we used 6) 

salt and pepper and red pepper flakes

Instructions
1. Mix oil, flour, salt, and water and then knead for 10 minutes until you have a smooth, elastic dough. I used the Kitchenaid and its dough hook for about 8 minutes after the initial mixing was complete. Divide into 8 rounds (and one very small 9th round) and let sit, under a damp towel, for 1 hour.
2. Saute the onion in oil, adding salt, pepper, and red pepper flakes. When onions are translucent (about 5-7 minutes), add spinach on top. Add salt and pepper to taste. Mix and allow to steam until spinach is completely wilted. Drain and let cool slightly in a colander.
3. Chop spinach mixture finely and put into bowl with ricotta and Parmesan cheeses. Mix thoroughly. Add in nutmeg and oregano/marjoram. Mix to combine.
4. Roll out 4 of the dough balls and then stretch until incredibly thin (like Strudel dough). I rolled them first to about 8-inch rounds and then took the round and ever-so-slightly pulled them apart by putting the edge of the dough over the tops of my hands and pulling them apart slightly. Do this until the dough is approximately double the width you started with. Lay one layer into springform pan, allowing excess dough to hang over the sides. Brush gently (!) with oil and then lay a 2nd layer on top. Do this two more times (not oiling the 4th layer).
5. Add in filling to springform pan. Make little indents for the number of eggs you wish to add and drop a 1/3 Tbsp of butter into each one. Crack eggs and gently pour eggs into indents.
6. Repeat process with rolling out and stretching remaining 4 balls of dough and create the top layers, being sure to brush oil between each one. Oil the top layer. Use 9th mini ball to roll out and cut out shapes to decorate the top of the torta. Oil these as well.
7. Trim and then roll the overhanging dough into the torta. Poke a few holes in the top and put into a 375 degree oven for 1 hour and 20 minutes.

Feve Night!

I was craving the Feve this week, so tonight I made my own version of their Portobello Mushroom Sandwich and some Megan Fries. It was easy and delicious. I thought it would be a perfect addition to our blog. Happy memories, everyone!

Portobello Mushroom Sandwich

baby portobello mushrooms
olive oil, kosher salt, ground pepper
whole wheat slider buns (or kaiser rolls)
butter
chevre (goat cheese)
sun dried tomato pesto
mixed salad greens or spinach

1. Rub mushrooms with olive oil, sprinkle with salt and pepper. Bake in oven on a cookie sheet for about 10 minutes at 450, flipping them over once. Or you could grill them.
2. Butter slider buns and lightly toast.
3. Spread goat cheese and sun dried tomato pesto on bun, then add mushroom and greens.

Megan Fries

frozen french fries
Mrs. Dash original no-sodium seasoning

1. Cook french fries according to package.
2. Sprinkle liberally with Mrs. Dash and some salt.
 

Baked Oatmeal

I know that oatmeal is a staple in many of the FF households, so hopefully this is a tasty addition to everyone's recipe box.  Addie is now eating more of the foods that we are but insisting to only eat them with her hands.  This is a bit of a dilemma when it comes to creamy oatmeal.  What is the solution?  Baked oatmeal, of course!  Brett and I can add a little milk to ours to make it creamier and Addie can eat it in little chunks.  

I found this recipe and have modified it slightly to reduce the sugar content (the first version was disgustingly sweet).  Additional modifications have made it dairy and soy free to accommodate Addie's food intolerances.  It is also a nice option for busy mornings because I can assemble and put it in the oven before I shower and by the time I am all ready for work it is ready to eat!

This makes enough for two or three mornings' breakfasts.  

Prep Time: 10 minutes

Cook Time: 40 minutes

INGREDIENTS:

2 c quick-cooking oats

1 c rolled oats

2 T brown sugar

2 t baking powder

1/2 t cinnamon

3/4 t salt

1/4 t ground ginger

3 T flax meal (I ground up flax seeds in my blender - easy)

1/4 c warm water

1 c rice milk (vanilla or plain)

1 t vanilla

1/4 c maple syrup (I think I used a little less than this)

1/4 c melted margarine (we use Earth Balance soy-free)

3/4 c frozen blueberries

1 peeled, chopped apple

DIRECTIONS:

1. Preheat the oven to 350 F.  Lightly oil or grease an 8" square baking pan. 
2. In a medium-large bowl, combine the quick-cooking oats, rolled oats, brown sugar, baking powder, cinnamon, salt and ginger. Set aside. 
3. In a small bowl, combine the flax meal with the warm water until the mixture is "goopy". Set aside. 
4. In another small mixing bowl, whisk together the almond milk, vanilla, maple syrup and melted margarine. Add this to the dry ingredients, followed by the flax mixture. Stir until just combined. 
5. Fold in the blueberries and apples until evenly distributed. 
6. Spread the mixture in the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center emerges clean. 
7. Cut into 8 squares and serve warm with milk.

Crockpot Carnitas

I just discovered Mama Pea's blog a few weeks ago and as a family that usually eats vegetarian and fish (the mister has a high cholesterol so for the most part, we gave up meat this year), her recipes really appeal to us http://peasandthankyou.com. Oh, and she is really funny too!

I made this on Sunday evening and the house smelled delicious. I have to admit that this was my first time cooking with Seitan (a wheat protein) so I was slightly nervous but both Nathan and I LOVED this dish. I only made half a recipe for the two of us but if you want leftovers go for the whole deal--we definitely will next time around! Carnivores, I promise, you will enjoy it!

http://peasandthankyou.com/recipage/?recipe_id=6003917&prev_term=seitan%20carnitas

Cheater, Cheater, Lentil Eater

I want to participate in the challenge, but I have to admit that I have never cooked with lentils in my life. Coincidentally, I watched Chuck's Day Off last night and salivated over this Veggie Shepherds Pie.

http://www.cookingchanneltv.com/recipes/chuck-hughes/vegetarian-shepherds-pie-recipe/index.html

Let me know how it turns out!

Lentil Vegetable Soup

    I make big batches of this soup (and Barefoot Contessa's lentil soup with sausage) every winter and we LOVE it! Great with parmesan cheese and crusty bread. I know this isn't the best recipe for summer but it is my favorite. We are also trying to eat more dry beans as they are very healthy, economical and vegetarian (we are trying to make a go of not eating meat at all).

Ingredients

• 1 pound French green lentils
• 4 cups chopped yellow onions (3 large onions)
• 4 cups chopped leeks, white part only (2 leeks)
• 1 tablespoon minced garlic (3 cloves)
• 1/4 cup good olive oil, plus additional for drizzling on top
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
• 1 teaspoon ground cumin
• 3 cups medium-diced celery (8 stalks)
• 3 cups medium-diced carrots (4 to 6 carrots)
• 3 quarts chicken stock
• 1/4 cup tomato paste
• 2 tablespoons red wine or red wine vinegar
• Freshly grated Parmesan cheese

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

The Barefoot Contessa Cookbook, 1999

Mujadrah

Ann--great idea about the lentils challenge. This was the first dish that really made me love lentils (even though I can't pronounce the name). It's not a very pretty dish, but it's delicious and simple and it makes for a very comforting meal. You can find recipes online that add various spices, but I like it with just salt and pepper.

2 tablespoons olive oil

2 medium onions, finely chopped

1 teaspoon salt

4 garlic cloves, minced

4 cups water

1 cup lentils, rinsed and picked through

1 cup brown rice

Heat oil in dutch oven or in sauce pan with lid. Add onions and cook until they are deeply caramelized, about 20-25 minutes. They should be a rich amber color, but be sure not to burn them. When the onions are ready, add the garlic and stir until fragrant, about 30 seconds. Add water and deglaze pan, scraping up brown bits. Add lentils and bring to a boil. Cover pan and cook for 15 minutes. Add rice and stir to combine, then recover and cook for an additional 30 minutes, or until rice is done (some brown rice, as you well know, takes forever to cook, so the time might be much longer than 30 minutes). Mix thoroughly, cover and turn heat off. Let sit until thickened and slightly cooled. There should be no liquid left in pan. Add salt and pepper to taste and serve in bowls. Yummy!

Lentil Curry

• 
  
• This curry is soooo good and very easy. The recipe below is the one I followed, but I did make a few adjustments. Instead of red lentils, I used "lentils" (the average grocery store variety) because I didn't have a choice. I probably added at least a tablespoon more of grated fresh ginger because I love it. I don't have any turmeric (apparently you can use ground mustard or saffron as a substitute, but I didn't), but otherwise I followed the recipe pretty exactly. My curry paste is Thai Kitchen Red Curry paste, and you can vary the hotness of this dish by adding more curry or using a spicier kind. 
• 
  
• Next time I make this I plan to decrease the amount of lentils because the sauce was so yummy and I want it to be runnier to pour over the rice (jasmine or basmati). By the time I added the lentils, it was like a chili consistency. We ate it as a main dish and to my great surprise, both Zach and Zoe loved it! In fact, I had made plain lentils for Zoe but she preferred the curry. 

Fearless Foodies challenge...post your favorite recipe using Lentils! 

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eating mom's curried lentils and pretending to use a spoon

• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon ginger root, grated
• 1 (14.25 ounce) can tomato puree

Directions

1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

Miracle Meals

As we prepare for our move we are cleaning out the cupboards and I swear that each meal is a miracle after it comes together. Here are two meals I have made in the past week that at first seemed impossible and at the end were pretty tasty! Note that amounts are estimates and I have already packed my dry spices.

Spaghetti Sauce

2 280z cans of tomatoes (I had diced Italian and crushed)

1 small jar of capers (seriously, I had capers in my fridge?)

1/2 a small jar of sun dried tomatoes

1/2 small jar of minced garlic

1/2 small jar of roasted red peppers

1 tbsp olive oil (from my Mr. Mister because I am out of olive oil - I tell you, we are getting creative)

Squeeze basil

Squeeze parsley (these last two were a great way to save $$ on herbs - they were also both at least 1/2 full)

Combine in large saucepan because you have already packed the stock pots (really? what was I thinking?). Combine with Bettie's beef and serve over combination of random pasta left in the pantry.

Asian Slaw Salad

This is one of my favorite dishes but because of Addie's soy intolerance I haven't even ventured to make this... until today because it is hotter than hades and I am having my mommy vacation day. So, no soy sauce, no hoisin sauce, oh, and no rice wine vinegar because we ran out. I eyeballed the whole recipe, so just keep tasting it. :)

Broccoli slaw (okay, I bought this today but was going to use it as a garnish on a lettuce salad)

Apple cider vinegar

White wine vinegar

Sake (good stuff, too good to be cooking with, but hey, it's got to be used)

Fish sauce

Sesame oil

Brown sugar

Peanut butter

Tamarind sauce (bought to recreate our cooking class recipe - only did that once)

Toasted sesame seeds

Ramen noodles

Fresh grated ginger (so glad I keep this in the freezer!)

I am so excited to restock a new pantry in a few weeks!!!! Maybe this time I will be more conscientious of what I have already.

African Sweet Potato-Peanut Stew

I made this stew after seeing it posted on a friend's FB page and it was so good I was scrapping the bowl to get the final bites. I made it again when Christina came to visit as it is dairy and soy free... she really liked it and Brett did too (at least I think he did:). However, the chickpeas in the stew are closely related to soybeans so Christina will probably substitute another bean the next time she makes this.

Ingredients

U.S.

Metric

Conversion chart

• 3 clove(s) garlic
• 2 cup(s) (loosely packed) fresh cilantro leaves and stems
• 1 can(s) (28 ounces) diced tomatoes
• 1/2 cup(s) creamy or chunky peanut butter
• 2 teaspoon(s) ground cumin
• 1/2 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) ground red pepper (cayenne)
• Salt
• 1 cup(s) water
• 3 pound(s) sweet potatoes, peeled and cut into 2-inch chunks (I did not peel because the skins are so nutritious--quicker and still tastes great!)
• 1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained
• 1 package(s) (16 ounces) frozen whole or cut green beans

---

Directions

1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.

http://www.delish.com/recipefinder/sweet-potato-peanut-stew-612

Creamy Tomato Blue Cheese Soup

There is a wonderful bookstore in Memphis called Davis Kidd that I love to visit. They have a great children's section, author signings, and a really comprehensive selection of books. There's a little cafe attached called Bronte Bistro. They have a yummy everyday menu, and their gimmick is to use recipes from cookbooks they sell as their daily specials. There are a few other locations if anyone else is lucky enough to be near one!

Anyway, they have the most delicious tomato blue cheese soup and I had been trying in vain to recreate it at home. I probably tried 3 or 4 iterations using a hodgepodge of online recipes, going back for tastings, and always coming up with something that wasn't creamy enough, or tasted to blue cheesy, or was too chunky. Recently I stumbled upon an old friend's blog and discovered that she was attempting to do the exact same thing and was also having only modest success! But smart cookie that she is, she and her husband ASKED the restaurant for their recipe! Genius. As it turns out, I was on the right track, but I was missing ONE key ingredient. Want to guess what it was? (Answer at the bottom!)

2 T butter
1 yellow onion
1 T minced garlic
1 c flour
1.5 quarts water
2 (32oz) cans diced tomatoes
1/2 lb bleu cheese

2 T salt
1 t white pepper
1 c heavy cream

Melt butter, dice onions and saute until translucent along with garlic. Add flour to make roux. (Careful not to burn) Whisk water into roux until smooth. Add diced tomatoes, bleu cheese, salt and pepper. Bring to boil and turn off heat. Add cream. Puree with hand blender or food processor. Serves 10-12.

Note: This is a fun use for the immersion blenders that everyone got for Christmas this year! (Thank you, Robin, for mine!)

(Answer: I was missing the flour! I never thought to make a roux first, and none of the other recipes I found online did this!)

Sauteed Chard

I am loving all of the Foodies action!!!!

We have been getting chard in the farm share almost all season and this is my favorite recipe. I went a little heavy on the lemon the first time around (I think I may have double or tripled the amount) and thought it was awesome. Brett didn't like the lemon as much, so on subsequent rounds I have laid off of it a bit. I can't remember which website I found this on, oops.

Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine (I used cooking sherry)
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)

Directions
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Nathan's Hummus

A few weeks ago when Christina and I had lunch, she had a container or hummus from the grocery store and I had just finished making hummus for my lunch. After tasting the homemade stuff and realizing how simple it was to make, I think I sold her on Nathan's recipe. Enjoy!

Ingredients:
1 can chickpeas
1/3 cup sesame butter (tahini)
1/2 cup lemon juice
1 garlic clove, crushed
1/2 tsp. salt
1 T olive oil

Optional additions--zatar spice, or cumin or hot sauce.

Blend in the food processor until smooth. Serve with pita and crudite!

Pasta Sauce

Ladies, I don't know about you, but this chilly, rainy weather has driven me to the kitchen to try to create tasty creations that warm from the inside. One thing that we have been enjoying a lot of lately is simple homemade spaghetti sauce. It's flavor is as uncomplicated as the recipe, but it is so fresh and tasty. Plus, because it all goes through the food processor there is no need to really chop things up too much.

Ingredients
4-5 fresh tomatoes (I cut the "meat" off and toss away the seeds and liquid)
1 large can fire-roasted diced tomatoes
6 cloves garlic
1 onion
1 tbsp olive oil
1 tbsp balsamic
Fresh basil
Fresh thyme
Fresh sage
The following to taste:
Chipotle powder
Cumin powder
Cayenne pepper
Ground cinnamon
Salt
Pepper
Sugar

Directions
Combine all ingredients except olive oil and balsamic in food processor. Process until still a bit chunky, drizzle oil and balsamic through processor feed tube and continue processing until almost smooth (or whatever consistency you enjoy). Serve over pasta with grated cheese.

PS - Mr. "I Love Prego" has actually been requesting this - maybe I've converted him from a processed food. Could it be true?

Tobagoan Corn Soup - Added Chef's Note

While Brett and I were in Tobago our housekeeper made dinner for us and it was amazing. One of the best parts was the corn soup. Corn soup is a traditional Trinidad & Tobago food but when searching for a recipe online I didn't find any with the ingredients she had used. So, I took a few recipes online and mixed them up with the ingredients I knew she had used. I hope you enjoy it as much as we did. For those able to imbibe, I encourage you to enjoy it with a very chilly beer. I didn't take a picture of the food, but here's a beach picture in case that helps to enjoy the food more!

Chef's Note: This ended up being considerably more spicy the day after, so maybe a few less "flavor" peppers would do the trick. It's a good thing I didn't add the serrano that many recipes called for! Oh, and that means this should be enjoyed with not one, but two icy cold beers.

Ingredients

- 1 1/2 tbsp butter

- 3 onions, chopped

- 4 bell peppers, chopped

- 1 poblano pepper, chopped

- 1 mild chili, chopped

- 5 cloves of garlic, minced

- 4 cans no-salt added cream style corn

- 2 cans sweet corn

- 2 cans light coconut milk

- 16 oz vegetable broth

- 1 can water (I rinsed the bottom of the cream corn cans out)

- 1 tbsp turmeric

- 1/2 tsp chipotle seasoning

- 3 sprigs thyme - no need to remove the leaves they will cook off

- 4 bay leaves

- salt

- pepper

- seasoning (I used some purchased in Tobago, but a jerk seasoning would work)

Directions

1) Melt the butter in the bottom of a large stock pot (thanks, Molly!)

2) Add the onions and saute until almost translucent

3) Add the garlic and peppers and saute until soft

4) Add the remainder of the ingredients to the pot, bring to a boil, and then reduce to a simmer

5) Simmer for at least a half hour

6) Remove the bay leaves and thyme sprigs

7) Scoop out about 3 cups of the soup mixture and place aside

8) Using an immersion blender, blend the remaining soup until smooth. Just a side note, I do not recommend blending hot foods in a normal blender... it explodes. :)

9) Return the soup that was set aside to the pot and stir thoroughly

10) Ladle into bowls and serve with corn muffins (slathered in butter)

Makes about 16 1-cup servings. This freezes well, too.

Swiss Chard Lasagna

Swiss Chard Lasagna
Serves: 12

12 lasagna noodles
6 tbsp EVOO
2 bunches Swiss chard, finely chopped, leaves & stems separated
8 cloves garlic, sliced
3 cup ricotta cheese
3/4 cup heavy cream
3 large eggs
6 tbsp grated parmesan cheese
6 tbsp chopped fresh basil
Kosher salt & freshly ground pepper
1 lb asiago cheese
8 oz. shredded mozzarella cheese
*sauteed sliced mushrooms (not in recipe, and not in Brett's portion!)

1. Preheat oven to 350. Prepare lasagna noodles as directed. Meanwhile, heat olive oil in large skillet over medium heat. Add chard stems and garlic and cook until golden, about 4 minutes. Add chard leaves and cook until wilted, about 3 more minutes.
2. Mix ricotta, cream, egg, parmesan, basil, 1 tsp salt, and pepper to taste in small bowl.
3. Spray olive oil in 2 baking dishes and add 3 noodles each in a single layer. Top with half of the ricotta mixture, chard, and asiago. Repeat with remaining noodles, ricotta mixture, chard, mushrooms, and asiago. Cover with foil and bake until cheese melts, about 20 minutes. Remove foil, sprinkle with mozzarella, and bake until bubbly and golden, about 5 more minutes.

This recipe comes from the March 2010 edition of the Food Network Magazine (as does the picture). I added mushrooms because it seemed like a good idea. This recipe calls for Swiss chard, but it would be a good way to use up George Jones kale or other greens! It's a pretty basic recipe that lends itself to adaptations.

Cuban Black Beans & Rice

This recipe comes from The White Dog Cafe cookbook by Judy Wicks & Kevin Von Klause. The White Dog Cafe is located near the campus of the University of Pennsylvania and is the most "Obie" like restaurant in the West Philly neighborhood in that Judy tries to get all of the food on the menu from local, organic and humanely treated ingredients. When she started the restaurant she was ahead of her time!

Cuban Black Beans & Rice (Moros y Cristianos--translated as Moors & Christians--a Cuban staple).

Ingredients
1/4 cup olive oil
1 large onion, minced
1/4 cup minced garlic
1 green bell pepper, finely diced
2 celery ribs, finely diced
2 T dried oregano
1 T ground cumin
1/2 tsp coriander seeds, crushed
1/2 ground allspice
1 pound dried black beans, picked over for stones and rinsed well
2 bay leaves
1 smoked ham hock (optional)--I don't know where I would get a ham hock in Oberlin so I used 1/4 lb of Betty's bacon instead.
8 cups water
1/2 cup chopped fresh cilantro leaves and stems
2 T fresh lime juice
Salt and freshly ground pepper

1. In a large pot set over medium heat, heat the oil until it ripples. Add the onion and cook until soft, about 5 minutes. Add the garlic, bell pepper, and celery and cook until soft, about 5 minutes. Stir in the oregano, cumin, coriander and allspice and cook for one minute more.
2. Add the beans, bay leaves, bacon or ham hock and water. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer until the beans are very tender, about 1 hour. If necessary, add a little water during the cooking to keep the beans from scorching.
3. Remove and discard the bay leaves (I often leave mine in the dish and whoever gets the bay leaf in their serving knows that good luck is coming their way!). Remove the ham hock and reserve. Ladle 1 cup of beans into a small bowl and mash them with the back of a fork. Return the mashed beans to the pot along with the cilantro, lime juice, and salt and pepper to taste. Remove the meat from the ham hock and finely dice. Add back to the beans. Keep the sop warm until ready to serve or let cool to room temperature, cover, and refrigerate for up to 3 days.
4. Serve with brown or white rice. When serving top with any of the following--grated cheese, sour cream, scallions, tomato salsa or cooked egg.

Pasta with Sun-Dried Tomatoes

I adapted this from an Ina Garten recipe (Barefoot Contessa Family Style). And I will admit that I had a major cooking FAIL tonight. I made way too much pasta in one pot and I thought it was all cooked and then I mixed together the pasta, dressing, olives, and tomatoes and realized that the pasta was not just al dente, but it was chewy and nasty. So, I actually went through and picked out all the good stuff and started over! So a really quick and easy recipe became a nightmare!!!

1 pound pasta (I ended up using little shells. The rotini got tossed, sadly.)
kosher salt
olive oil
5 carrots, sliced (not in Ina's recipe)
2 red bell peppers, chopped (not in Ina's recipe)
1.5 cups kalamata olives, pitted & diced
1 container feta cheeses (Ina calls for 1 lb. fresh mozzarella but I was feeling like Feta)
12 sun-dried tomatoes in oil, drained & chopped

for the dressing:
10 sun-dried tomatoes in oil, drained
4 tablespoons red wine vinegar
12 tablespoons good olive oil
1 garlic clove, diced
kosher salt, to taste
freshly ground pepper, to taste

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together according to directions on box. Drain well & allow to cool. Place pasta in a bowl and add olives, veggies, tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta. You can garnish with parmesan cheese or fresh basil if you like! She also calls for fresh tomatoes in the recipe but I left those out. Oh, and she calls for 1 teaspoon of capers in the dressing but I didn't have any on hand (and I don't really like them!) Serve cold. This is kind of a summery recipe in hopes that all this snow will soon melt.

Pierogi

I love starch, especially potatoes and pasta. Pierogi combine both of these things, which makes them one of my favorite foods on the planet. I used a recipe from Gourmet this time, and they turned out pretty tasty (well...the butter and onions didn't hurt the flavor either...) Here is the recipe. I used a pasta maker to roll out the dough uniformly (as opposed to rolling out the dough, which always seems to be too elastic and doesn't hold its shape). To make for ten people, double the following portions.

For dough

• 3 cups all-purpose flour plus additional for kneading
• 1 cup water
• 1 large egg
• 2 teaspoons vegetable oil
• 1 teaspoon salt

For potato filling

• 1 1/2 pound russet (baking) potatoes
• 2 c. grated cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 stick butter
• 1/2 c. milk

For onion topping

• 1 1/2 medium onions, halved lengthwise and thinly sliced crosswise
• 1/2 stick butter

• Special equipment: a 2 1/2-inch round cookie cutter
• Accompaniment: sour cream

preparation

Make dough:
Put flour into Kitchenaid mixer bowl. Add water, egg, oil, and salt to well and carefully combine with a fork without incorporating flour. Turn on mixer, using the dough hook, and let knead for about five minutes. Transfer dough to a lightly floured surface. Invert a bowl over dough and let stand at room temperature 1 hour.

Make filling while dough stands:
Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes. Drain potatoes, then transfer to a bowl along with cheese, salt, pepper, butter and milk and mash with a potato masher.

When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands. Transfer ball to a plate and keep covered with plastic wrap while making 47 more balls in same manner (there will be a little filling left over).

Make onion topping:
Cook onion in butter in a 4- to 5-quart heavy saucepan over medium-low heat, stirring occasionally (stir more frequently toward end of cooking), until slightly brown around the edges, about 10 minutes. Remove from heat and season with salt and pepper.

Form and cook pierogi:
Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter (this is where I used the pasta maker, rolling out the dough with the #2 setting). Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely. (Brush half of the edge with water, then seal; do not leave any gaps or pierogi may open during cooking.) Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel. Form more pierogi in same manner.

Bring a 6- to 8-quart pot of salted water to a boil. Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface. Transfer as cooked with a slotted spoon to onion topping and toss gently to coat. Cook remaining pierogies in same manner, transferring to onions. Reheat pierogies in onion topping over medium-low heat, gently tossing to coat.

Serve with sour cream, onions and maybe a little bit of cheese on top! Mmm!

Butternut Squash w/Coconut, Lime, & Cilantro

Psych! I know, there may be tears shed over the gametime substitution of butternut squash for pork stirfry, but there was a meat ordering error (umm, it wasn't delivered and I didn't follow up). But, what a treat this meal shall be! You should be able to taste a little bit of Oberlin goodness - the butternut squash is from the farm share (it stays good for 3+ months), the veggie broth in the sauce is made of farm share veggies, and the rice was cooked broth made from a H.A. chicken. The recipe is a modification of "Butternut Squash and Noodles w/ Coconut, Lime and Cilantro Sauce" from Bon Appetit, May 1998. Modifications include the use of Thai House Red Curry Sauce (couldn't find paste) and serving it over rice rather than with udon noodles. Recipe was doubled.

Ingredients
1 tablespoon olive oil
1 1/2 cups chopped onions
2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups)
1 cup vegetable broth
1 1/2 tablespoons minced seeded jalapeño chili
1 tablespoon minced garlic
.5 cup canned light unsweetened coconut milk
2 tablespoons fresh lime juice
7 oz Thai red curry sauce
1/2 cup chopped fresh cilantro

Preparation

Heat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add squash; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes. Stir in coconut milk, lime juice and curry sauce. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt.

Cook rice. according to package (I used brown basmati). Serve squash mixture over rice and top with cilantro.

* I think that this could also be good pureed as a thick soup.