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Posts from the ‘Meatless/Vegetarian’ Category

All About Pumpkin, Soup And Doughnuts

Recently I ordered 2 cans of pumpkin from my online grocer, I simply added to my cart without looking at the size of the cans, thinking it is the usual small cans of pumpkin puree. What arrived were the big cans, a whole lotta pumpkin and once opened it has to be used. I don’t really like freezing it because it becomes watery. I made 3 mini loaves of pumpkin spice bread, some chickpea pumpkin soup and pumpkin spice donuts and there is still enough leftover for a few pumpkin spice latte’s.

The pumpkin loaves I can practically make with my eyes closed, I use my recipe for banana bread and adapt to pumpkin adding spices.  The soup was my own creation and turned out quite well and is super easy to make. Now Doughnuts are another thing entirely. I have only made doughnuts once I think,  they were less than stellar so I abandoned  making those delicious little fried cakes and opted to buy them (the best doughnuts EVER are in my neighborhood).  We had a brief (2 days) of cool weather, back to warmer temps for the rest of the week but the soup on a cool day was just perfect. I used what I had in the pantry and refrigerator, threw everything in my oval roaster and slow cooked for about 6 hours. I didn’t pre soak the chick peas, just threw them in with some vegetable broth, carrot, onion, celery and everything cooked up beautifully. At the end I pureed some of the chickpeas, added pumpkin, Sri Lankan curry powder and some creme fraiche. So easy really, and no recipe required. You can add whatever you like or have on hand. I think that next I will try making yeast doughnuts now that I have cake doughnuts down.

curried pumpkin chickpea soup

Curried Pumpkin Chickpea Soup

2 cups dried chick peas

1 onion quartered

2 stalks celery

1 large or 2 small carrot

8 cups vegetable broth (you can also use water or chicken broth)

1 cup pumpkin puree

1 tsp curry powder (I used Sri Lankan)

Optional 1/2 cup creme fraiche

salt and pepper to taste

Heat oven to 325 degree’s. Put everything in the pot, put it in the oven and let it cook slow and long. I cooked it for 6 hours. When done, scoop out about 2/3 of the chick peas and a little of the broth along with the celery and onion. Puree in the blender until smooth, add the pumpkin, curry powder and optional creme fraiche. Add back to the pot, cut the carrots into bite size pieces and cook on medium heat for about 15 minutes. Adjust seasoning and if you like at the end add some spinach. I had some that needed to be used and it was nice in the soup.

Pumpkin Spice Doughnuts

Makes 12 doughnuts and holes

Recipe from Good Housekeeping

2 tbs softened butter

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp baking soda

dash of ground nutmeg or about 1/8 tsp

1/2 cup pumpkin puree

1/3 cup buttermilk

1 egg

1 egg yolk

1/2 tsp vanilla

2 cups all purpose flour

vegetable oil for frying

Cream butter until fluffy, it’s only 2 tbs so it won’t be that fluffy. Add the sugar, baking powder, salt, cinnamon and nutmeg. Beat until combined scraping sides of the bowl occasionally. Beat in the pumpkin, buttermilk, egg and egg yolk and vanilla until combined. Using a wooden spoon stir in flour until well combined. Cover bowl and chill for at least 3 hours or over night.

Heat the oil to 365 degrees. On work surface dusted with flour roll out the dough to about 1/2 inch thick. Using doughnut cutter or biscuit cutter cut the doughnuts and place on parchment lined baking sheet. When oil is at the right temperature drop 2 or 3 doughnuts at a time and turn once browned making sure they are evenly brown and cooked through. It takes about 3 – 4 minutest per doughnut. When done place on rack lined with paper bag or paper towels. Prepare some sugar and cinnamon and roll each doughnut while still warm in the sugar mixture. Let cool and enjoy!

 

 

 

 

Corn Chowder

Summer doesn’t want to let go. It’s been hot, well really warm out and I long for crisp cool Autumn weather. My last hoorah for summer produce,( the only thing I will miss about summer is the produce) is corn chowder. I can’t believe I’ve never made it before and honestly have never even tasted it either, and now I know what I have been missing out on all these years. It’s so simple to make, sweet and savory at the same time, loaded with vegetables and a fitting tribute to delicious sweet corn. After removing the kernels from the cobs I used them to make a corn cob vegetable stock which I used to make this soup. Note: I used sweet bi color corn, if you want a soup that is a little less sweet use yellow corn, it is slightly less sweet IMHO, or mix the two types of corn.

I am bringing this soup to Fiesta Friday # 193, I am honored to be co hosting this week with the amazing Ginger and Bread.

Corn Chowder

Serves 6-8

The stock

6 ears of corn, kernels removed and set aside (see video)

3 stalks celery

3 carrots

1 large onion

10 cups water (or vegetable broth)

salt and pepper to taste

Place everything in a large pot and bring to a boil on high heat. Turn heat to medium and cook for approximately 2 hours. It will reduce to about 6-8 cups. Remove the vegetables and strain if necessary.

Making the chowder

1 onion chopped

1 stalk celery chopped

1 large carrot chopped

1 red bell pepper chopped

Corn

2 potatoes peeled and cut into bite size pieces

6-8 cups corn stock

pinch of turmeric

1/4 cup heavy cream

2 tbs flour + 2 tbs water to make a slurry

2 tbs butter

salt and pepper to taste

Add a little olive oil to a dutch oven or soup pot, heat on medium high and add the celery, onion, carrot and bell pepper. Sauté until soft. Add the stock and cook for approximately 45 minutes to an hour.  Stir in the slurry and turmeric and continue to cook until it thickens a little, add the corn and potatoes and cook for another 20-30 minutes (until potato is tender). Scoop out about 3 cups of the corn and vegetables and puree in the blender until smooth. Add back to the pot along with the cream and butter, salt and pepper if needed. Serve hot or room temperature.

Watch this video on how to strip corn from Food52, I hate it when the kernels fly, this helps and there is very little flying kernels.

 

 

Basic Hummus And A Vegan Apple Tart

This recipe is from Ottolenghi’s cookbook “Jerusalem” it calls for dried chickpeas rather than canned. I always stayed away from recipes where you have to cook the beans/peas and rather opt for canned because it’s easy and I guess I am a bit lazy. Well, have to say there is a difference, a big difference in flavor and texture when you use freshly made chick peas. I love just about anything from any of the cookbooks by Ottolenghi or the team of Ottolenghi and Tamimi. The books are beautiful to look at, the ingredients they use are always fresh and the recipes are simple but creative and everything so far that I have made has been absolutely delicious. Like chocolate chip cookies there are thousands of recipes out there for hummus. It’s not rocket science and is made easily and quickly and has always been welcome as an appetizer or part of the main meal. It’s a wonderful recipe and if you are hesitant to use dried chickpeas, it takes a little more time and effort but the results are well worth the effort. The only change I made when making this recipe is that I use half the garlic indicated, I am not a big fan of raw garlic, the garlic is flavor is definitely there but is more subtle with 2 cloves, of course if your garlic cloves are very small use more.

I am bringing the hummus and tart to Fiesta Friday #191, this week, the co cohosts are Judi @ cookingwithauntjuju.com and Antonia@ Zoale.com thank you ladies for co hosting and as always a big thank you to Angie for putting this party together every week!

Basic Hummus

Serves 6 or more

1 1/4 cup dried chickpeas

1 tsp baking soda

6 1/2 cups water

1 cup plus 2 tbs light tahini

4 tbs lemon juice freshly squeezed

4 cloves garlic crushed (I used 2 cloves)

6 1/2 tbs ice cold water

The night before put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.

The next day, drain the chickpeas. Place a medium saucepan over high heat and add the chickpeas and baking soda, cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off foam and any skins that float to the surface. The chickpeas will need to cook between 20-40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

Drain the chickpeas. You should have roughly 3 2/3 cups. Place the chickpeas in the food processor and process until you get a stiff paste. Then with the machine still running, add the tahini, lemon juice, garlic and 1 1/2 tsp salt. Finally, slowly drizzle in the ice water and allow it to process for 5 minutes until you get a very smooth and creamy paste.

Transfer to a serving bowl, cover with plastic wrap and let sit for 30 minutes before serving, you can also refrigerate until needed. Make sure to take it out of the refrigerator 30 minutes before serving. I drizzle the hummus with olive oil and sprinkle some sumac.

Delicious with fresh veggies and pita

I recently heard from friend I used to work with, it had been years since we have seen each other and I invited him over the other day to catch up, he is vegan and specifically requested pastry.  This tart is vegan,  has very little sugar, only about 2 tbs and is drizzled with apple cider cinnamon reduction. It couldn’t be simpler and it’s so beautiful. The pie crust is from the Crisco package and is one my Mother used for her pies, she didn’t even know her pie crust was vegan, I sliced the apples hasselback style, sprinkled with a little sugar, flour, cinnamon mixture, dotted a little earth balance and baked.

Simple, beautiful and delicious and it’s vegan

Flaky Pie Crust (Vegan)

Recipe on Crisco Shortening- makes single 9 inch pie crust

1 1/3 cup flour

1 tsp salt

1/2 cup vegetable shortening

6-8 tbs ice cold water

Whisk flour and salt together, add the shortening and with a pastry cutter combine until it resembles moist crumbs. Add water and stir with a fork. Gather together into a ball, wrap in plastic wrap and flatten into a disk and refrigerate for at least an hour. Roll the dough on floured work surface and line your tart pan. Refrigerate.

While dough is chilling, cut the apples in half, skin on, core and slice thinly keeping each half together, it’s easier to lift the sliced apples and place in pie shell. Heat oven to 400 degree’s. Mix 2 tbs sugar, 1 tbs flour, 1/4 tsp cinnamon in a small ramekin and set aside. Arrange the apples in the cold pie shell and sprinkle with the sugar, flour, cinnamon mixture. Dot with butter or vegan butter. Line a baking sheet with parchment and bake the tart until golden brown approximately 40-45 minutes.

Apple Cider Reduction

1 cup apple cider

1/2 tsp cinnamon

1 tbs sugar

Place everything in a non reactive heavy bottom saucepan and boil on medium high until it reduces to a syrup. Approximately 30-40 minutes.

Served with Vegan salted caramel ice cream.

 

A Tale Of Two Cobblers

Making cobbler with summers best produce is one of my favorites. Using fresh seasonal fruit and vegetables  makes this delicious dish even more amazing. I thought I would make both savory and sweet just for fun. The other day I went to the farmers market and stocked up on fresh vegetables and fruit without knowing what I would make with them, I was inspired by Mollie @frugalhausfrau, she and I were commenting about how much fun it would be to make cobblers, pandowdy’s, crisps etc… she has some awesome recipes make sure you check her blog out.

Both recipes are original or as original as any recipe can be. I posted the cobbler pastry on food52 years ago, it is adapted from Julia Childs Galette dough. The savory cobbler is Vegetarian, loaded with vegetables in a rich mushroom leek cream sauce. I used a biscuit cutter for the cobbler top rather than a rough look and to finish it, I grated some gruyere on top of each round. The beauty of the savory cobbler is that you can make the mushroom and leek base and add whatever kind of vegetables you like or have on hand. Note: For the savory cobbler I added some baking powder, I had thought about that before and my friend Emily who made this also suggested it. It’s not necessary for the sweet cobbler really as I treat it more like a pie crust but can be used for both.

The dessert cobbler is made with fresh ripe nectarines which are sweetened only with some gooseberry jam that I made a few weeks ago, the cobbler top is roughly pressed on top of fruit and sprinkled with a little sugar before baking. There is really no recipe required for this you can ad lib adding the type of fruit you like and sugar or jam. I love super easy to prepare foods.

This week I am honored to co host Fiesta Friday # 185 with the totally awesome Monika @ Everyday Healthy Recipes and I am bringing both a dessert and main with me, both in the form of cobbler

Pastry for Cobbler

1 cup flour

1/4 cup cornmeal

2 tsp baking powder (recommended for savory cobbler)

1/2 tsp salt

2 tsp sugar or brown sugar (Use 1 tbs for the savory cobbler pastry)

3 tbs cold butter cut into pieces

1/4 cup sour cream

1/4 cup whole milk

Whisk together the dry ingredients, add the cold butter and break up with your hands or pastry cutter until it looks crumbly. Add the sour cream and milk and mix with a fork. It will become a cohesive but slightly wet/moist dough. Set aside or refrigerate until ready to use.

Savory filling

3 small leeks, using only the white parts, cleaned VERY well (I cut into rounds and put in cold water rinsing until there is no sand in the bottom of the bowl)

1 package of mushrooms (I used white button) cleaned and sliced

String beans ( I used yellow) stem end removed (I did’t measure add as much as you like)

1 medium size zucchini – cut into bite size pieces

2 small carrots quartered lengthwise

2 tbs flour

cherry tomatoes cut in half

3 sprigs thyme

white wine (about 1/2 cup)

1 cup heavy cream (You can also use light cream, milk, half and half or non dairy milk)

splash of Worcestershire sauce (omit if making vegetarian or vegan)

salt and pepper to taste

Heat oven to 375 degree’s. Line a sheet pan with parchment, place the zucchini, carrots and beans on the pan, drizzle with olive oil and sprinkle a little salt and pepper and roast until tender (approximately 20 minutes. While the vegetables are in the oven, put a little butter in a sauté pan and add the leeks, cook on medium high until softened, add the mushrooms and continue cooking until soft. Add the flour and continue to cook stirring so that the flour coats the leeks and mushrooms, add the wine, continue to cook, it will thicken considerably, stir in the cream and thyme,  cook until thickened, you can add a little water to thin it out if desired. Add the Worcestershire sauce and cherry tomatoes and continue to cook for about 10 minutes, remove the thyme sprigs. When vegetables in the oven are done add to the cream sauce and let cool a bit and spoon into baking dish, or a  10 inch cast iron skillet.

Making the cobbler

Increase oven temperature to 400 degree’s. Press the pastry into a circle approximately 1/2 inch thick. Using a glass or biscuit cutter cut rounds using all the dough. Place on top of the filling, grate a little gruyere or your favorite cheese on top of the rounds and bake until golden brown and bubbly about 35-45 minutes depending on your oven.

Nectarine Gooseberry Cobbler

1 small cobbler made in 6 inch cast iron skillet – serves 2

First let me say many will not have gooseberry jam, you can use anything you want or omit jam and use just fruit mixed with a little sugar.  I happened to have gooseberry jam in the fridge but any jam would be good, cherry I think would be delicious.

2-3 nectarines, cleaned and sliced

1/3 cup gooseberry or your favorite jam (if using just fruit add 2-3 tbs sugar)

Heat oven to 400 degrees. Place a sheet of foil or parchment on baking sheet. Mix the fruit and jam or sugar and put into the skillet,  press the cobbler crust on top, sprinkle with a little sugar and bake until browned and bubbly approximately 30 minutes. Serve with a scoop of vanilla ice cream, whipped cream, heavy cream poured on or a spoonful of lightly sweetened creme fraiche.

 

 

 

 

Homemade Pasta

I grew up eating homemade pasta, my Mom made it all the time, she did it all by hand the rolling, cutting etc… no recipe she dumped flour on a work surface added eggs in a well she made in the middle of the flour and that was it. I remember seeing her knead the dough, roll it out and it was a lot of work but homemade pasta has always been one my favorite things to eat and a cherished childhood memory.

I take advantage of modern appliances and use my food processor to make the dough and have a pasta machine which really makes quick work of it all. One of my favorite ways to enjoy this pasta is simply with fresh tomatoes, basil, olive oil and garlic. For this dish I wanted to use some leftover very soft tomatoes and a friend gave me some tiny grape tomatoes and some basil from her garden. I planted 8 tomato plants this year and 2 basil plants, I was so optimistic about the tomatoes and had some beautiful  fruit on the plants, unfortunately I only got 1 tomato the squirrels got the rest and my basil died, both plants. I am lucky that the farmers market has beautiful heirloom tomatoes so like every year I will rely on my trips to the market for my tomato fix.

the almost ripe tomato that the squirrels decimated

Homemade Pasta

Serves 4-6 depending on serving size

2 1/2 cups flour

4 eggs

2-4 tbs water (start with 2 add more if needed)

2 tbs olive oil

I used my food processor it’s so easy, put all the ingredients in the bowl of your processor and pulse until it becomes a cohesive dough. Take the dough out and knead until it’s smooth and elastic, cover with a kitchen towel and let rest for at least an hour.

Homemade pasta

After resting, cut the dough into 4 pieces. Keep dough you are not working on covered with a tea towel. Use your pasta machine according to manufacturers directions. I start on 1 and work my way up, folding and re rolling as I go. I decided on fettuccine for this dish. After cutting the pasta place on baking sheet and toss with flour so it doesn’t stick together. Cover with towel while making each portion. Note: Pasta freezes beautifully so you can freeze whatever you don’t want to cook.

The pasta dish is so simple to make. I roasted tomatoes drizzled with olive oil and seasoned with salt and pepper in a 375 degree oven for about 20 minutes. Put a large pot of water on to boil, add about 1 tbs of salt, the water should be like sea water. In a skillet or sauté pan add some olive oil add some sliced garlic and sauté until the garlic is lightly browned and soft, add the roasted tomatoes. When water boils add the pasta, fresh pasta only takes a few minutes to cook. Using a strainer or pasta fork add it directly to the pan with tomatoes and garlic. Toss and cook for about 2 minutes. Add some fresh cherry tomatoes and some torn basil, grate some cheese, parmigiana or Romano or both, and enjoy!

Pies And Tarts: Blackberry Peach Pie And A Tomato Tart

In the summer it’s hard to find balance. I love to cook but it’s so hot out it kind of knocks the wind out of my sails but I was inspired to get in the kitchen after reading Teagan newest serial Thistledown.  I love the story and Teagan is so brilliant, her readers are part of the the story we were given faery names and oh well you’ll just have to read it, it’s wonderful!!! My characters faery name is Peaches Dragonfly and you might have guessed it yes, Peaches is a cook.

When I buy blackberries what I don’t eat I freeze, adding to the freezer container with each unused portion of berries. I do the same with other fruit, peaches, strawberries etc… There happened to be a rather large bag of blackberries and some peaches that I wanted to use and today the temperature is pleasant, a good day to fire up the oven and bake.

Pies are one of my favorite indulgences, especially fruit pies. They are simple to make, and are such a great dessert both homey and elegant. The combination of blackberries and peaches has always been one of my favorites and put them in a flaky buttery pastry crust and it’s pretty much heaven on earth. I’ve published the pie crust recipe I use probably more than a dozen times. It never fails, is always good and its from Julia Child.

I think I will bring both of these the pie and tomato tart to Fiesta Friday #182 the co hosts this week are Liz @ spades, spatulas & spoons and Jenny @ Jenny Is Baking

Blackberry Peach Pie

Makes one 9 inch double crust pie

Pastry

1 1/2 cup all purpose flour

1/2 cup cake flour

1 tsp salt

6 oz unsalted cold butter cut into pieces

4 tbs shortening (cold)

1/2 cup ice water

Whisk the flours and salt in large mixing bowl. Add the butter and shortening and using a pastry cutter or your hands break up the fat into the flour until it resembles crumbs. It’s ok to have small pieces of butter I actually prefer it the pastry is extra flaky. Mix together until if forms a cohesive dough. Divide into two disks, wrap each in plastic wrap and refrigerate for at least an hour.

Fruit and assembling the pie

approximately 3 cups blackberries

approximately 2 cups sliced peaches

2/3-1 cup sugar (depending on sweetness of fruit)

3 tbs-1/4 cup flour

pinch of salt and pinch of cinnamon

NOTE: If using frozen fruit use 1/4 cup flour + 1 tbs

Heat oven to 375 degrees

Mix the fruit with the flour and sugar, salt and cinnamon.

Roll out the bottom crust and place in your pie pan, add the fruit dot with some butter and place in the refrigerator while you roll out the top crust.  I made a lattice top crust  for this pie and all you do is cut strips and basket weave. Roll out the top crust and lay on the pie, crimp the edges however you like, cut a vent or prick with a fork, brush with egg wash and sprinkle with sugar and bake for 45-50 minutes.

Heirloom tomatoes

The first tomatoes of the season are also showing up at the green market and I love buying heirloom tomatoes, they are my favorite, different colors, sizes and shapes and other than enjoying in salad or on their own making a tart is a great way to eat them. This time of year with so much bounty and just me to eat, I end up preserving or freezing much of what I purchase. This year my basil died, not sure why and it was very upsetting so I ended up buying a huge bunch at the farmers market and thought I would make some pesto.

The tomato tart is made using Julia Childs recipe for a galette pastry, it’s very different from a traditional pie crust, you mix flour and corn meal, butter, sour cream or creme fraiche and ice water. It’s a delicious rustic pastry dough and this recipe is one I have been using for many years.

Because tomatoes are so juicy I roast the tomatoes first in the oven until they are soft and a bit drier, I made the mistake once of putting fresh tomato slices on a tart and the crust was soggy, not good.

Tomato Tart

Makes one 9 inch tart

1 cup flour

1/4 cup cornmeal

1 tbs sugar

1/2 tsp salt

7 tbs cold unsalted butter

3 tbs sour cream or creme fraiche

1/3 cup ice water

Put the flour, cornmeal, sugar and salt in mixing bowl, cut in the butter until it resembles crumbs. Mix the sour cream and ice water and add to the dry ingredients. Stir until it forms a cohesive dough. Wrap in plastic wrap and refrigerate 2-4 hours.

Roasting the tomatoes and making the tart

Heat oven to 400 degree’s

Line a sheet pan with parchment, cut your tomatoes into thick slices and place on parchment lined baking sheet, bake for about 25-30 minutes they will just start to caramelize and will dry out a bit. Remove carefully so they stay whole and set aside.

Press the dough into your tart pan or roll it out and place in the pan,  put in the freezer for approximately  15 minutes or until partially frozen. Remove from freezer and weight it down by placing a parchment sheet on the pastry and fill with pie weights or beans. Bake on sheet pan for 20 minutes, remove parchment and weights and place back in the oven for about 15 minutes or until lightly browned.

Spread some pesto on the bottom of the tart crust, sprinkle with some cheese and layer your tomato slices. Bake for about 25-30 minutes. Serve hot or room temperature.

 

 

Easy Homemade Pita Bread

IMG_2451

Making homemade bread for many seems a daunting task, it can be difficult depending on what type of bread you choose. I become instantly confused when I read about hydration levels and keeping a starter alive has eluded me. I came upon this recipe for homemade pita on Food52 years ago, saved it but have never made it. The recipe comes from Linda aka Lapadia, a great cook and community member and a trusted and consistent source of delicious recipes. This bread couldn’t be easier, it comes together so easily only has one rise of 2 hours and bakes quickly.n

Homemade pita bread is delicious, you can make this and freeze the bread using only what you need or use. I like to heat directly on my gas burner turning with tongs.

I am bringing these with me to fiesta Friday #175 and guess what I am cohosting this week with Monika @ everyday healthy recipes

Hope you all stop by the party it’s always a good time for all!!

Pita Bread

made 10 pita but depends on the size how any the recipe yields

recipe on Food52 by Lapadia

3 1/4 cups bread flour ( I used 3 cups bread flour and 1/4 cup spelt)

2 1/2 tsp instant yeast

2 1/2 tsp salt

1 1/2 cups lukewarm water

Mix all ingredients together and gather with your hands into a cohesive ball. Cover with tea towel and let rise in a warm place for 2 hours or until doubled in bulk.

heat oven to 500 degrees. Pita likes a hot oven.

break off pieces of dough and roll into a circle fairly thin approximately 1/4 inch thick. Place on baking sheet and bake until lightly browned and puffed about 8 minutes.

I made a sandwich with homemade black bean veggie burger, micro arugula, pickled vegetables, tomato and thousand island dressing.  It was So good,  good highly recommend that you try making this bread.

IMG_2462

Watercress Ricotta Torte

I  got a bit sidelined recently and although I made this recipe over a week ago it is just getting posted today, this recipe is delicious, easy to make and feeds an army. I was immediately drawn to it because there is no pie crust involved and it is similar to a quiche without the carb laden crust. The recipe is from Saveur, I made a few changes as I didn’t have quite enough watercress and I had some pea shoots in the crisper. They say to make it in a 9 inch spring form pan,I only had a 10 inch so added extra ingredients so it would t be as flat as a pancake. I also added more whole eggs and only 2 egg yolks. The beauty of making savory food is that you can adapt and get creative with ingredients. Here is the original recipe Watercress Ricotta Torte .

I am still trying to post using my iPad until I can purchase a new computer. Hoping that I am able to retrieve all of my documents and things that were on there, won’t know until I take it into the Apple Store and they take a look at it. I really don’t like using the iPad probably because I am not used to it. At least I can post albeit with some difficulties.

Watercress and ricotta torte

serves 6-8 generously

unsalted butter softened for greasing the pan

2 cups cleaned baby watercress chopped

1 cup pea shoots

3 cups ricotta cheese

1/2 cup creme fraiche or sour cream

1/2 cup grated parmigiano reggiano

1/2 cup asiago grated

8 whole eggs

2 egg yolks

pinch of nutmeg

salt and pepper to taste

zest of 1/2 lemon

4 scallions ends trimmed and left whole roasted until softened and lightly browned

Heat oven to 325 degrees. Grease well your springform pan. Microwave the watercress for 60 seconds and set aside. Chop pea shoots.

Add to a medium bowl the ricotta and sour cream, most of the grated cheese (reserve a little to sprinkle on top of the torte), the nutmeg, eggs and yolks, lemon zest and salt and pepper. Beat to combine and add the watercress and pea shoots stir just until combined.  Pour into the prepared pan top with the roasted scallions and sprinkle with the remaining grated cheese. Bake for 45-60 minutes. The middle will slightly jiggle. Remove from oven and turn on the broiler, place u dear the broiler until top is browned. Remove from oven and let cool in the pan, best served warm or at room temperature.

 

Turkish Stuffed Eggplant

The other day I got an email from Saveur and there were 43 vegetarian recipes that celebrate Spring vegetables. Browsing through the recipes I was inspired to try 3 of them immediately, they were all so many appetizing and delicious it was hard to pick which ones to make but I decided on 3 for now.  The first recipe is Turkish Stuffed Eggplant, Imam Bayildi. It’s so simple to make and chock full of wonderful vegetables it makes a great meal or side, you decide how you would like to serve it, for me with some greens and greek yogurt with dried mint.

Choose small eggplants, I found some beautiful grafitti eggplant, small and slender, I knew they would be tender and cook quickly. The recipe calls for green pepper, cauliflower, leeks, garlic and tomato as the stuffing. Because I like to add my own spin on a recipe and frankly I am a bit tired of cauliflower (yes I finally had my fill) I chose zucchini and tri color mini peppers. They say to grate the tomatoes, ummm I don’t think so, I envisioned parts of my finger mixed with the tomatoes as all I had were small (cherry) tomatoes. I did a fine chop and drained them of their juices in a sieve. The eggplant is cut in half and roasted cut side down in the oven until soft and slightly caramelized. This is so easy to make it’s almost ridiculous and the results are delicious. The recipe calls for Aleppo or Marash pepper but I didn’t have, you can use that if happen to have it on hand instead of the sumac.

I am bringing these little gems with me to Fiesta Friday #171, egad, sweet Angie has been hosting 171 parties. She is amazing folks.  Happy Mothers Day Angie!!

Turkish Stuffed Eggplant- Imam Bayildi

Recipe from Saveur (adapted by me)

2 small eggplant, cut in half with stems on

6 small tri color bell peppers  or 1 medium bell pepper cleaned, seeds and veins removed and chopped

1 small zucchini chopped

1 leek, light and white parts only cleaned very well and cut in thin rounds

3 cloves garlic minced

1 cup chopped (or grated if you are brave) tomato drained of juices

salt and pepper

dried oregano (just a little)

Sumac small amount to garnish or if you have Aleppo or Marash pepper

crumbled feta (as much as you like)

olive oil

Heat oven to 375 degree’s put the eggplant cut side down on a sheet pan lined with parchment and brushed with olive oil, rub some olive oil on each eggplant half as well. Roast for approximately 25 minutes or until soft and the cut side is slightly caramelized. Remove from oven and set aside.

Add a few tbs of olive oil to your sauté pan and cook the leeks until softened. Add the bell pepper, garlic and zucchini and sauté until tender and cooked through. Remove from heat and add the tomato, season with salt and pepper to taste.

Turn the eggplant over cut side up and spoon some of the filling on top about 1/2 cup for each half. Sprinkle a little dried oregano on top, drizzle with olive oil and put back in the oven for about 15 minutes until hot.

To serve, add the crumbled feta, sprinkle a little sumac and drizzle with a little olive oil.

 

 

 

 

 

Quick And Easy Oven Roasted Chickpeas

A quick NOT recipe in between my Dacquoise challenge. It is simple and delicious, filling and there is no meat involved. I used canned chickpeas (drained) because it’s all about keeping it simple. This takes about 20 minutes in the oven and you are ready to eat. I recommend mixing the chickpeas with everything a few hours ahead and let them marinate, overnight would work as well, they will be even more tasty. I used what I had on hand to make this and it turned out great. Served simply with some greek yogurt mixed with fresh diced cucumber and dried mint makes a nourishing and super tasty meal.

Roasted Chickpeas

serves 2-3

1 15 oz can of chickpeas rinsed and drained

approximately 10 cherry or baby heirloom tomatoes washed and cut in half

1 shallot peeled and diced

pine nuts a handful or about a scant 1/2 cup

olive oil

approximately 1-2 tbs harissa

dried mint (didn’t measure)

fresh parsley chopped (if I had to guess about 1/4 cup)

1 clove garlic minced or a couple of shakes of garlic powder

salt and pepper

Put everything in a bowl, mix it so it’s combined. Cover and refrigerate for about 2 hours or overnight. Pre heat oven to 375 and line a small sheet pan with parchment. Pour the chickpea mixture on the parchment and roast in the oven for about 20 minutes or until the tomatoes are soft and chickpeas are lightly browned.

Serve with greek yogurt mixed with chopped cucumber and dried mint.