Spinach Ricotta Pie with Feta

A perfect brunch dish, this crust-less pie is delicious.  I almost always double it because the leftovers are great as well, and always gone within no time.  

5 servings

2 Tablespoons olive oil

1 large onion, thinly sliced

2 cloves garlic, crushed

1 lb spinach, chopped coarsely

1½ cups ricotta or cottage cheese, or a mixture of the two

4 eggs

1 cup feta cheese, crumbled

1 tablespoon dried oregano  (can add some za’atar too)

salt and pepper, to taste

Preheat oven to 375 degrees F.  Saute onion in a large pan over medium heat until translucent, about 10 minutes.  Add garlic and saute another 30 seconds.  Add the spinach in batches, if necessary and sauté until just wilted.   Remove from heat. Lightly beat the ricotta/cottage cheese and the eggs together in a bowl.  Add the spinach mixture, feta, oregano and salt and pepper. Mix thoroughly. Pour the batter into a greased 8 inch round pan.  Bake for about 40 minutes, until the top is lightly browned.  If doubling, it will take close to an hour.  Serve warm or at room temperature.

Spaghetti Squash with Tomatoes, Garlic, Basil and Fresh Mozzarella

I had something similar to this at a True Foods restaurant, and came up with my own version.  It's another lasagna substitute for those of us who eat gluten free.

6 servings

1 (3 1/2- to 4-pound) spaghetti squash

26 oz marinara sauce
8 oz fresh Mozzarella cheese, sliced thin

2 medium tomatoes, sliced

2 large cloves garlic, minced

¼ cup fresh basil, sliced

Pierce squash about an inch deep all over to prevent bursting. Microwave on high for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more*. Cool squash for 5 minutes.  Remove seeds (and toast to munch if you’d like) and attached strings.  Using a fork remove spaghetti strands into a large bowl.  Pour ¼ cup marinara into an 8"x10" baking dish, add the remainder to squash and mix well.  Place spaghetti squash in baking dish.  Layer half of mozzarella on top, then garlic, tomatoes, basil, and other half of cheese.  Broil 10 minutes, or until browned.

*  Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.

Spaghetti Squash with Moroccan Spices

This is a delicious recipe from Gourmet Magazine, which I found on Epicurious.  I can't describe it better than they did, here's what they wrote, "This is one of the few recipes that work better in a microwave than a conventional oven. The mild-flavored squash gets its name from the fact that the interior, when cooked, separates into a glorious golden tangle of long spaghetti-like strands. That intriguing texture goes well with a Moroccan-inspired combination of supermarket spices. The larger the spaghetti squash, the thicker and more flavorful the strands."  I usually cut down on the butter and use a combination of butter and olive oil.

Serves 4

1 (3 1/2- to 4-pound) spaghetti squash
4 tablespoons unsalted butter, cut into pieces
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Microwave on high for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

Meanwhile, combine butter and garlic in a bowl.  When squash is done, heat in microwave about 1 minute. Stir in spices and salt. Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro.

Cook's note:  Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.

Southwestern Quinoa Salad

This is probably our favorite way to eat quinoa, of course, it's Tex-Mex.  It can be a light meal in itself or served as a side dish.

8 servings

2 cups water or vegetable broth

1 cup quinoa

3 medium ripe tomatoes

1 cup fresh cilantro

1 cup scallion

1 cup cooked or canned black beans, rinsed and drained

2 large garlic cloves, minced

1 teaspoon cumin

1/4 cup fresh lime juice

Salt and pepper to taste

Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.  Combine water or broth and quinoa in a 2-quart saucepan and bring to a boil. Reduce heat to a simmer and cover  for 10 to 15 minutes or until all water has been absorbed.  (Or cook in microwave 4 minutes, then stir and cook another 2 minutes, until fluffy.  Let sit 5 minutes before mixing in remaining ingredients.)

   

While the quinoa is cooking, finely chop the tomatoes, cilantro, and scallions.  Add all ingredients to the cooked quinoa and mix well.  Place in refrigerator to blend flavors.  Serve at room temperature.

Sheperd’s Pie

This takes a little bit of work, but is delicious and makes a filling meal.

Serves 8-10

Mashed Potato Topping:

5 medium Russet potatoes, cut into ½ inch cubes

¼ cup butter or margarine

2 cloves garlic, crushed

4 scallions, diced

½ cup vegetable broth, as needed

salt and pepper to taste

Boil potatoes in water for 15 minutes, until tender.  Allow to cool 10 minutes, while chopping vegetables for filling.  When cooled, add remaining ingredients and mash into nice mashed potatoes.

Filling (any veggies can be used):

Olive oil

1 onion, diced

1 stalk celery, diced

1 carrot, diced

1 parsnip, diced

4 cloves garlic, crushed

1 cup eggplant, diced (Japanese works well)

1 zucchini, diced

1 cup corn kernels

1½ cups vegetable broth

½ cup dry red wine

1 tablespoon cornstarch

1 can Cannellini beans, drained and rinsed

1 teaspoon dried sage

1 teaspoon dried thyme

½ teaspoon salt

Pinch of red pepper flakes

Sauté onion, celery, carrot and parsnip in a tablespoon or two of olive oil over medium heat about 8 minutes, until softened.  Add garlic, eggplant, zucchini and corn and continue to sauté until cooked.  Mix broth, wine, and cornstarch together.  Add beans to sauté for a minute, then add broth mixture and spices.   Cook until thickened, about 5 minutes.  Remove from heat.

Assembly:

Place filling in baking dish.  Top with potatoes, making some ridges to get nice browning.  Bake at 350 degrees for 15-20 minutes.

Shakshuka

My husband is usually the Shakshuka chef in our kitchen.  We first had this dish in Israel.  Some felafel stands make a batch in the morning and serve it in a pita to the customers who arrive early.  It's usually gone by noon.

Serves 6-8

1 tablespoon olive oil

1 onion, chopped

1 red pepper, chopped

2 28 oz cans whole tomatoes, drained

2 tablespoons garlic, chopped

Cumin, paprika, crushed red pepper, salt and pepper to taste

8 eggs

In a large frying pan, sauté onion and red pepper in olive oil until soft.  Add tomatoes, garlic and spices.  Simmer over a low heat, covered, for 20 minutes.  Crack eggs and drop on top of mixture, each in it's own space.  Cover and continue to simmer for 5 minutes or until eggs are "poached".  Serve immediately or keep warm.

Sephardic Sweet Potatoes and Squash

My friend Dalia brought this dish to a Sukkot potluck a few years back, and share the recipe with me.  It's from The Children's Jewish Holiday Kitchen.  When I’m rushed for time, I use Trader Joe’s pre-cubed veggies and just microwave the sweet potatoes instead of baking them for 20 minutes. Then I mix everything together and bake uncovered.

6 servings

1 pound sweet potatoes or yams, peeled and cut into 1/4" cubes

1 pound butternut squash, peeled and cut into 1/4" cubes

¼ cup dried cranberries

2 tablespoons brown sugar

1 teaspoon ground cinnamon

Olive oil spray

Preheat oven to 375 degrees.  Bake the sweet potatoes in a covered 9x13 pan for 20 minutes.  Meanwhile, stir the brown sugar and cinnamon together.  Remove the pan from the oven, uncover, and add the squash and cranberries.  Sprinkle brown sugar/cinnamon on top, then spray with olive oil.  Bake uncovered for another 30-35 minutes, or until well browned.

Ratatouille Polenta Pie

This makes a beautiful gluten free (vegan if you omit the cheese) dish that I feel comfortable serving for a nice dinner.  You can modify it to be more like a polenta pizza by changing the toppings up a little.  It is based on a recipe from Kosher By Design.

8 Servings

4 cups vegetable stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1 1/4 cups cornmeal
1 tablespoon Italian seasonings

1/8 cup honey
nonstick cooking spray
1 cup marinara
1/2 zucchini, with skin, sliced paper-thin
1/2 small eggplant, with skin, sliced paper-thin
1/2 red onion, sliced paper-thin
2 small tomatoes, sliced thin
2 cloves fresh garlic, minced
olive oil spray
1 teaspoon dried oregano
fresh basil leaves, for garnish

Optional:  ½ cup Feta cheese

Heat the stock, salt, and pepper in a medium pot over high heat until just boiling. Slowly whisk in the cornmeal. Reduce the heat to low. Whisk continuously until the mixture is fluffy and not grainy, and is pulling away from the sides of the pot, about 8 minutes. Remove from the heat and add honey and Italian seasoning.

Set the broiler to high and spray a 10-inch spring form pan with nonstick cooking spray.   Press the polenta into the bottom of the pan, forming a base. Top with marinara. Scatter the slices of zucchini, eggplant and tomato over the top of the pie. Spray with olive oil.  Broil just below heat source for 6 minutes.  Remove from oven and top with onion, minced garlic, oregano and cheese. Broil for another 4 minutes, or until browned.  Remove from oven. Carefully release the sides of the pan and slide onto serving platter. Garnish with basil leaves. Slice and serve.

Quinoa with Mushrooms and Spinach

For those who like to eat healthy and love mushrooms and spinach, this recipe is for you.  I personally love it.

6 Servings

1 tablespoon olive oil

1/2 onion, chopped fine

1 teaspoon minced garlic

1 cup quinoa

1/2 cup white wine

1 3/4 cups broth

2 teaspoons balsamic vinegar

1 teaspoon chopped fresh thyme

1 tablespoon olive oil

1 lb sliced mushrooms (I like crimini)

4 teaspoons balsamic vinegar

1/4 cup white wine

1 teaspoon chopped fresh thyme

salt and pepper to taste

10 ounces washed spinach leaves

1/4 cup crumbled goat cheese

Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.  Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.

Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.

When both are cooked, stir together and season to taste with salt and pepper. While still hot stir in spinach leaves until they wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese. 

Quick Fajitas

I made this into a vegetarian recipe from a chicken one from Bon Appetit magazne, and substitute corn tortillas for flour to make it gluten free.  When I make this we do it wrap-your-own style.  I put all the ingredients out on the table and everyone creates their dream fajitas.

Serves 4

3 tablespoons olive oil
1 large onion, sliced
1 red or yellow bell pepper, thinly sliced
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon minced garlic
1/4 teaspoon dried oregano

Other wrap-your-own options:

warm corn tortillas

salsa

chopped tomato

sliced or chopped avocado

minced fresh cilantro

heated black beans

shredded cheese, preferably Monterrey Jack and Cheddar

yogurt or sour cream

Heat oil in heavy skillet over medium-high heat. Add onion and bell pepper and sauté until almost tender, about 10 minutes. Add cumin, chili powder, cayenne, garlic and oregano and continue cooking 1 minute.  Spoon mixture into tortillas. Top with any or all of the other options. Roll up and enjoy.

Dvorah and Adina’s Quiche

My daughter Dvorah has a friend who plans to be a chef.  They love cooking and baking together, and often come up with masterpieces.  This is one of them.  I must admit it took awhile to put together, but the results were well worth it.  They originally made it with a crust, but for those of us who don't eat gluten it tastes great without.


6-8 Servings

3 medium potatoes sliced thin

2 medium potatoes, diced into ¼” cubes

1 bunch spinach

4 tomatoes, sliced thin

1 onion, diced

4 cloves garlic, minced

5 eggs, beaten

1/3 cup milk

¼ cup Asiago cheese, grated

½ cup Feta, crumbled

Pepper to taste

                                                                                             

Preheat oven to 375 degrees.  Cook potato slices in microwave 5 minutes, until al dente.  Place half of slices into greased 9X13 inch baking dish in single or overlapping layer to cover entire bottom.   Cook spinach in microwave 2 minutes, or until soft.  Spread half of spinach over potatoes in dish in a single layer, then layer half of tomatoes over to form a third layer.  Cook diced potatoes in microwave 4 minutes, until al dente as well.  Saute onions until softened, add garlic and saute another minute.  Mix eggs, milk, cheeses, and pepper together.  Add diced potatoes and onion mix.  Pour into baking dish over tomatoes.  Layer with remaining sliced potatoes, spinach, then tomatoes.  Bake uncovered for 1 hr or until set.  Serve warm.

Puffed Polenta Soufflé with Mushroom Ragout

This is a favorite around our house, although I need to leave the mushrooms separate since some of the kids, despite getting older, still think they're "yuckie."


6 Servings

Soufflé

3 cups milk

1 cup cornmeal

4 eggs

1/4 cup butter or margarine

1 1/2 teaspoons salt

3 teaspoons baking powder

1 1/2 tablespoons sugar

Olive oil, for greasing

Heat milk in a pot over medium heat until bubbles forma around edges.  Stir in cornmeal, and whisk until thickened, about 3-4 minutes.  Cool about 10 minutes, stir in eggs, butter, sugar, salt and baking powder.  Pour mixture into well-oiled baking dish or soufflé dish.  Bake at 350 degrees until puffy and browned, 45-50 minutes.

Mushroom Ragout  (I usually double at least)

2 tablespoons olive oil

4 ounces mixed mushrooms (oyster, shiitake, cremini, morel, sliced)

2 tablespoons minced shallots or onions

2 tablespoons Madeira

3/4 cup soup stock

1 1/2 teaspoons chopped fresh tarragon

1 tablespoon butter

salt, pepper

Heat oil in skillet over medium-high heat.  Add mushrooms with shallots/onions and sauté until tender, 4 minutes.  Add Madeira and stock.  Cook over medium heat until reduces and slightly thickened, 5 minutes.  Stir in tarragon, butter and salt and pepper to taste.

Pour Mushroom Ragout onto serving platter and spoon Soufflé over top, or vice versa, or serve separately.

Perfect Baked Polenta

I read this recipe while going through the LA Times in February 2010 and made it the following day.  The beauty is that you just throw the ingredients together and pop it into the oven, and can make the rest of your dinner while it cooks itself.  It's a creamy polenta, as opposed to the baked polenta souffle I often make.  It can also be made vegan using margarine instead of the butter, and omitting the cheese.


6 servings.

8 cups water

1 teaspoon salt

2 cups polenta

2 to 3 tablespoons butter

1/4 cup grated Parmigiano-Reggiano

Heat oven to 350 degrees.  In a 3- to 4-quart oven-proof pot or deep baking dish, combine the water, salt, polenta and butter. Bake uncovered, for 1 hour and 20 minutes. Stir polenta and bake for 10 more minutes. Remove the pot from the oven and stir in the grated cheese. Set aside 5 minutes to rest before serving.

To serve, spoon the polenta into each of 6 warmed shallow pasta bowls. Serve immediately.  Great with sautéed mushrooms!

Pasta with Garlic, Broccoli and Sun-dried Tomatoes

One of my favorite pasta dishes, this is delicious, easy and quick.  It can be prepared in a half hour.  I sometimes add onion and/or artichoke hearts too.  It's fun to experiment with different ingredients - I don't think you can go wrong.

Serves 4-6

5 cups  Broccoli Flowerettes

1 pound dry pasta (my favorite GF pasta is made with quinoa flour)

½ cup chopped oil-packed sun-dried tomatoes

olive oil, if not enough oil in sund-dried tomatoes

1/3 cup chopped garlic

2 large tomatoes, seeded, chopped

½ tsp dried crushed red pepper

1 cup grated Parmigiano-Reggiano cheese

1/3 cup chopped fresh basil (1T dried)

Additional grated Parmesan cheese

Bring water to a boil and cook pasta according to directions, toss with reserved oil from sun-dried tomatoes or olive oil if it's done before the veggies.  Meanwhile…

Cook broccoli until just tender, drain.  (I do it in the microwave)

Heat a pan over medium heat, add sun-dried with their oil and garlic and saute a minute.  Add fresh tomatoes, crushed red pepper, and broccoli and sauté until heated through, about 2 minutes.  If it's too dry add a little olive oil.

Combine pasta, vegetables, 1 cup parmesan cheese and basil and toss until well blended.  Season to taste with salt and pepper.

Oatmeal with Bananas and Goodies

Here's a favorite breakfast dish.  It's healthy, fills me up and is a great way to start the day.  The banana melts into the oatmeal and sweetens it, so I don't need to add any other sweetener.  It can me made on the stove-top or in the microwave.  I usually make it in the microwave in a large bowl so it doesn't boil over.


1 serving

Oatmeal Ingredients:

1/3 cup rolled oats (I bought GF oats from Amazon)

2/3 cup milk/alternative milk

1 banana, sliced into ½ inch thick slices

 

The Goodies:

A few raisins or craisins

A sprinkling of nuts (I’m partial to slivered almonds and walnut pieces)

1 teaspoon flax seed, ground

A dash of cinnamon

A drop of vanilla

 

Stovetop:  Combine the oatmeal, milk and banana in a pot that gives it plenty of space to boil up.  Bring to a boil and cook 5 minutes, or until you like the consistency (it will  stiffen as it cools a bit.)

Microwave:  Combine the oatmeal, milk and banana in a bowl that gives it plenty of space to boil up.  Cook 3 minutes on high, microwaving at additional one minute intervals until you like the consistency (it will  stiffen a bit as it cools.)

Either way, add the goodies to your taste.  Mix and allow to cool until it’s your favorite eating temperature.

My Favorite Mexican Casserole

Yes, another delicious, easy to through together, Mexican meal.  I found a recipe from Parade Magazine and made a few alterations.

Makes 8 servings.

1 1/2 cups crushed tortilla chips

1 can (15 1/2 ounces) black beans, drained

1 can (15 1/2 ounces) kidney beans, drained

1 can (15 1/4 ounces) corn kernels, drained

2 cups prepared salsa

1 cup chopped red onion

1 green bell pepper, cut into 1/4-inch dice

1/4 cup chopped fresh cilantro leaves

1 tablespoon minced garlic

1 teaspoon cumin

Salt and freshly ground black pepper, to taste

6 ounces grated Monterey Jack cheese

6 ounces grated sharp Cheddar cheese

Garnishes:

diced (1/4-inch) ripe tomatoes

sour cream

chopped fresh cilantro leaves

chopped avocado

Preheat oven to 350°F.  Oil a 13x9-inch baking dish, and scatter the crushed tortilla chips evenly on the bottom.  Sauté onions and peppers.  Combine the beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, and sprinkle half over the mixture.  Cover with the remaining half of the bean mixture and sprinkle the remaining cheese over the top.  Bake for 30 minutes. Let stand for 5 minutes before serving.

Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.

Mashed Sweet Potatoes with Brown Sugar and Pecans

This is one of our family favorites.  It's a little sweet, but not too much.    It takes a while to prepare and bake, but it's well worth it.  From Bon Appetit Magazine, November 1998.

Serves 12-14

1 cup (packed) golden brown sugar
1/2 cup chopped pecans (about 2 ounces)
1/4 cup (1/2 stick) chilled butter or margarine, cut into 1/4-inch pieces

5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons salt

Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)

Butter 13"x9"x2" glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor or mash well.  Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

Lentil Stew with Spinach and Potatoes

This is a hearty one-pot meal, a modified Bon Appetit magazine recipe.

4 servings

2 tablespoons olive oil

½ large onion, chopped
2 large garlic cloves, chopped
4 cups canned vegetable broth (may need a little more, depending on desired thickness)
1 large carrot, chopped

1 cup lentils, rinsed, picked over
8 ounces red-skinned potatoes, cut into 1/2-inch pieces
1 lemon
6 ounces torn fresh spinach leaves (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh mint
Crumbled feta cheese (optional)

Heat olive oil in heavy large saucepan over medium heat. Add onion and cook until softened, about 3 minutes.  Add garlic and stir another 30 seconds. Add vegetable broth, carrot and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 25 minutes.

Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Re-warm over low heat before serving.)  Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.

Lentil Rice Shepherd’s Pie

If you're looking for a hearty meal, look no further.  I modified a recipe I found on greenvneck.blogspot.com to come up with this one.  It's flavors are mild but come together nicely.

Serves 12

Potato Topping:

6 cups mashed potatoes (6 medium potatoes, dice large and cook in water for 20 minutes, until soft, drain, add margarine/butter, milk/soymilk, garlic, s&p)

(I added sautéed onion)

Lentil/Rice Filling:

1 cup lentils

1 cup brown rice

4 cups broth

1 onion, diced

1 teaspoon dried thyme

1 teaspoon dried basil

8 oz fresh spinach leaves

Salt and pepper to taste

While boiling potatoes for mashing, throw the lentil/rice simmer ingredients into a pot, bring to a boil and simmer for 40 minutes, or until tender and water is absorbed.  Stir the spinach into the hot lentil/rice mixture, and add salt and pepper to taste.  Preheat oven to 400 degrees.  Place the lentil/rice mixture into a large casserole dish, then spoon the potatoes on top.  Top with paprika for decoration, if desired.  Bake 30 minutes.

Grilled Eggplant Stacks With Tomato and Feta

This is similar to my Eggplant with Tomato-Mint Sauce and Goat Cheese recipe, but here I create individual stacks with grilled eggplant slices.  This is from a Gourmet Magazine recipe, August 2005.  They suggest tapered eggplants and a mix of large and medium tomatoes will give your stacks a more graceful appearance.


4 servings

Olive oil

4 teaspoons prepared pesto
2 medium eggplants (enough for 12 slices 1/4" thick)

1 large tomato (about 4 inches in diameter) and

2 medium tomatoes (about 2 1/2 inches in diameter)
3 oz feta, crumbled (about 3/4 cup)

Garnish: finely shredded fresh basil leaves

Prepare grill for cooking over moderate heat or turn on oven broiler.

While grill heats, cut off bottoms of eggplants, then cut 12 (1/4" thick) crosswise rounds. Reserve any remaining eggplant for other use. Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use.

Lightly brush eggplant rounds on both sides with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered if using a gas grill, turning over occasionally, lightly brushing eggplant with more oil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes. (Leave gas grill on.)  If broiling, turn once, then set oven to bake at 450.

On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of pesto, then top each with the largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, pesto, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.

Set baking pan on grill and cook stacks with grill covered about 3 minutes or in oven at 450 about 8 minutes, until heated through and cheese on top is softened. Transfer stacks to 4 plates and drizzle plates with olive oil.

Eggplant with Tomato-Mint Sauce and Goat Cheese

I make this just as directed by the recipe I found from Bon Apetit Magazine, Feb. 1998.  Well, I just cut the eggplant a little thinner, that's all though.  The combination of mint, goat cheese, tomatoes and eggplant is delicious.  One other variation, substituting feta for the goat cheese is heavenly as well.

4 Servings

Nonstick vegetable oil spray
2 1-pound eggplants, trimmed, cut into 1/4" thick crosswise rounds

1 ½ tablespoons olive oil

½ cup chopped onion
2 garlic cloves, minced
1 28-ounce can Italian-style tomatoes
3 tablespoons chopped fresh mint
½ teaspoon dried oregano

½ cup crumbled soft fresh goat cheese (such as Montrachet)
8 fresh basil leaves, thinly sliced

Preheat oven to 500°F.   Spray 2 large baking sheets with oil spray. Arrange eggplant rounds on sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 350°F.

Meanwhile make sauce: Heat remaining 1/2 tbsp oil in a medium nonstick skillet over medium heat. Add onion; sauté until tender, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes with their juices, mint and oregano and simmer until sauce thickens and is reduced to 1 3/4 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season with salt and pepper.

Spoon half of tomato sauce into shallow 2-quart baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over them and sprinkle with cheese. Bake until heated through, about 20 minutes. Sprinkle with basil.

Eggplant Parmesan

I've really worked at perfecting an Eggplant Parmesan recipe to suit my families taste.  I think I've done it with this one.  It's not too saucy, so you can taste the eggplant, and it still retains a little bit of crunch from the breading.

Makes 8-10 servings.

2 -3 lbs eggplant (about 3 large sized)

salt

olive oil spray

5 cups of your favorite marinara sauce

4 large eggs

2 cups corn flake crumbs

2 tablespoon Italian seasonings

2 lb chilled fresh mozzarella, thinly sliced

1 oz finely grated Parmigiano-Reggiano (approx. 1/4 cup)

Preheat oven to 425°F.  Cut eggplants crosswise into 1/4" thick rounds and place each on paper towels on counter, sprinkle with salt on both sides. Let sit a few minutes while getting eggs/crumbs set up.

Combine breadcrumbs and Italian seasonings in a dish (I do half and use it until I run out, then put out the other half so it doesn't make a bit mess.)  Lightly beat eggs in a separate bowl.  Prepare a couple of baking sheets by spraying with olive oil. Pat eggplant slices dry with paper towels. For each slice, dip in egg, letting excess drip off, and dredge in bread crumbs until evenly coated.  Transfer to baking sheets, arranging slices in a single layer.  Bake 20 minutes or until softened and lightly browned. Lower oven to 350 degrees.

Spread 1 cup marinara sauce in bottom of an 11x13 baking dish.  Arrange 1/3 of eggplant slices over sauce, overlapping if necessary. Cover with 1/3 of sauce, spreading a little over each eggplant round, and 1/3 of mozzarella slices, placing one over each round. Continue layering with remaining eggplant, sauce, and mozzarella .  Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano and bake, uncovered, until cheese is melted and golden and sauce is bubbling, 30 – 40 minutes.

Corn, Chile and Cheese Casserole

Thank you Sandy and Earl for passing this recipe along to us.  They've been making it for years and we've been loving it since we first had it.  It's one of those throw in the ingredients and bake recipes.

Serves 6-8.

1 17-oz can cream-style corn

1 4-oz can diced green chiles

1 4-oz jar diced pimientos, drained

½ cup melted butter

2 eggs, beaten

½ cup cornmeal
1/2 teaspoon salt

1 cup sour cream

2 cups Monterrey Jack cheese, diced (about ½  pound)

Enchilada sauce (optional)

Preheat oven to 375°F.  Lightly grease a 1 ½ quart baking dish. Beat all ingredients in a large bowl and mix thoroughly.  Bake uncovered 40 minutes, until set.  Good made a day in advance too!

Corn and Green Chili Tamale Casserole

I was looking for an easy recipe for prepared tamales, and this is the bomb!  I modified it from one I found on Epicurious, from a Bon Apetit Magazine recipe, to accommodate the green chile and cheese tamales from Trader Joe's.  It's decadent but delicious!


Serves 6

6 4-ounce frozen green chile and cheese tamales

1 6-ounce package frozen corn

3 green onions, chopped

1 cup chopped fresh cilantro

1 cup whipping cream

1 7-ounce can salsa verde, or to taste, based on how hot you like it

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 cups grated Monterey Jack cheese

Serve with Avocado wedges and additional salsa verde (optional)

Preheat oven to 375°F. Place frozen tamales in microwave and cook on high until thawed, about 5-10 minutes. Remove husks. Cut tamales in half lengthwise. Place in single layer in a glass baking dish, innards up. Sprinkle with frozen corn, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top.

Bake casserole until heated through and bubbling, about 35 minutes. Sprinkle with 1/2 cup cilantro. Serve with avocado and more salsa if desired.

Chili Relleno Casserole

I modified a recipe from Bon Appetit to come up with this.  It egg-y, so can be served for a brunch or light dinner.  It's one of those dishes that don't need chopping, dicing or saute-ing prep and can be prepared in advance, which makes it perfect to throw together at the last minute or bring to a pot luck.

Serves 8.

8 eggs
1/2 cups milk
1/2 teaspoon pepper
1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Pinch cayenne or red pepper flakes

3 7-ounce cans whole green chilies, split open

4-5 corn tortillas cut into strips

4 cups shredded cheddar (about 1 pound)

Enchilada sauce (optional)

Lightly grease 9x9-inch glass baking dish. Beat first 8 ingredients in medium bowl to blend. Arrange chilies, tortilla strips and cheese in 2 layers, reserving ¼ cup cheese for top of casserole. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 35 minutes.  Cover lightly with enchilada sauce and cheese if desired, bake another 5 minutes. Cool 10 minutes and serve. 

Chickpea Tomato Stew w Moroccan Flavors

This recipe is from Gourmet Magazine, I found it on Epicurious.com.  It's perfect for when I have a large crowd and when my vegan brother is visiting.  It's quick to make if you use canned beans, as I usually do.  The recipe says to serve with couscous and bread, but it tastes great served over quinoa or rice.


Makes 8 large portions


1 pound dried chick-peas (about 2 1/3 cups), picked over or canned beans
2 cinnamon sticks, broken in half
1 teaspoon cumin seeds
1/4 cup olive oil
3 large onions, sliced thin (about 7 cups)
two 28- to 32-ounce cans whole tomatoes, drained, reserving juice, and chopped
1 cup raisins
1/3 cup chopped peel of preserved lemons
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 lbs fresh spinach, stems trimmed, washed well and drained (about 10 cups packed)

If not using canned beans, soak chick-peas in water in cover by 2 inches overnight or quick-soak and drain.  In a 3-quart saucepan combine chick-peas, cinnamon, cumin seeds, and water to cover, by 2 inches and simmer, covered partially, adding more water if necessary, 1 to 1 1/4 hours, or until chick-peas are just tender. Discard cinnamon. Chick-peas may be made 1 day ahead, cooled completely, and chilled in their cooking liquid, covered.

In a large heavy kettle heat oil over moderate heat and cook onions, stirring occasionally, until deep golden brown, about 15 min. Stir in tomatoes with juice, chick-peas with cooking liquid, raisins, preserved lemon peel, ground cumin, and coriander and bring to a simmer. Cook about 45 minutes, or until chickpeas are tender and liquid is thickened slightly. Stir in spinach, a heaping handful at a time, and cook until wilted and just tender.  Season stew with salt and pepper.

Cheese Enchiladas

Our house loves any meal that is Mexican, and this is near the top of the list.  It helps to have a second pair of hands to help with frying the tortillas, and it makes it more enjoyable as well.

Serves 4-6

1 lb  mild cheddar cheese, grated

12 corn tortillas

Vegetable oil

1/4-1/3 cup finely chopped yellow onion

1 19 oz can Enchilada sauce, heated (see recipe I use below)

Sour cream, optional

Guacamole, optional

Preheat the oven to 400 degrees.

Heat a tbsp of vegetable oil in a frying pan on medium heat.  Using tongs, dip a corn tortilla into the hot oil. When the tortilla starts to bubble, turn. The goal here is to make the tortillas soft. (If the tortillas are left in the oil too long they will get hard and be difficult to roll.)  Once you soften them, dip the tortillas into hot enchilada sauce to coat. Now put the tortilla on a plate to cool one minute.

Add a hand full of the grated cheese and sprinkle some onion down the center of one tortilla and roll it. Pick up the cheese enchilada with your fore fingers on the bottom where the seam is. Let your pinky fingers cover the ends of the enchilada to keep the cheese from falling out while you move it to an oven proof dish.

Using a ladle, pour hot enchilada sauce over the top of the cheese enchiladas and let plenty of sauce run down the sides. Remember, the sauce is what makes it!

Sprinkle more cheese and onion on top in the desired amount.   Heat the cheese enchiladas until they look somewhat flat and the sauce is bubbling. This will probably take 15 minutes or more.

Easy Enchilada Sauce

From foodnetwork.com, Emeril Lagasse

Makes 2 ½ cups sauce

3 tablespoons vegetable oil

1 tablespoon corn starch

2 Tablespoons chili powder, more to taste

2 cups vegetable stock

10 ounces tomato paste

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon salt

Hot pepper sauce, to taste

In a medium saucepan heat oil, add corn starch, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings and add hot pepper sauce for correct spice. Serve atop your favorite enchiladas.