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.

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.

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.

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.

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 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 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.