Baked Tofu and Elbows with a Ricotta Arugula Sauce

Macaroni with a green ricotta sauce has always been a favorite of ours.  Here I use arugula instead of spinach for an added angle of flavor.  Mixing together panko crumbs with sautéed veggies makes a rich topping that browns beautifully.
1 lb extra firm tofu, cut into 1/2-inch cubes
2 cups diced (1/2-inch) butternut squash, 1/2 medium squash
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 lb large elbow macaroni

2 cups ricotta cheese
1 cup milk
3 cups gently packed arugula
1 cup grated cheddar cheese
1/2 cup frozen peas, thawed
1/2 tsp salt
Freshly ground pepper

1/2-lb heirloom cherry tomatoes, quartered or halved
3 Tbsp olive oil
2 cloves garlic, minced
2 Tbsp fresh (1 tsp dried) rosemary, chopped
1-1/2 cup Panko crumbs
1 cup grated cheddar cheese

Preheat oven to 375F.  Toss the tofu and butternut squash in a large non-stick skillet with a splash of olive oil, and sauté over medium heat. Season with the onion and garlic powders and salt and pepper to taste.  Cook for about 10-15 minutes, total, stirring from time to time, until the veggies begin to brown nicely.

Bring 2 quarts of water to a boil and the salt generously.  Add the macaroni and stir well.  Cook until softened, just past al dente; these will be cooked in a casserole and will absorb sauce; if they are too al dente, they will dry out the sauce.

Meanwhile, sauté the tomatoes in the oil with the garlic and the rosemary over high heat.  Let the tomatoes sizzle and caramelize and the garlic color a bit, about 8-10 minutes.

Whip together the ricotta, milk and arugula in a food processor.  Scrape down the sides and make sure you have a smooth blended sauce. Tip into a bowl and mix with the cheese, peas, salt and pepper.

Drain the pasta when they are done and tip into the bowl with the green sauce. Stir together and pour into an oiled 9x13-inch casserole. Stir together the panko and cheddar with the tomatoes in the pan.  Mix well.  Top the casserole with the panko topping. Bake for 30-40 minutes, until the topping browns and the casserole in bubbly.

Serves 4.

Lamb Lentil and Barley Stew with Shiitake Mushrooms

Stewing lamb always develops good flavor especially combined with sautéd veggies, nicely browned and sweetened.  The Italians taught us that cooking tomato paste down for a few minutes in a hot pan, to go from a simple red sharp acidic character, to a rich complex mahogany wonder, transforms a soup, stew or sauce from good to great.  Adding the soaking water from the Shiitake mushrooms further develops a deep flavor for this stew.  Tons of flavor here - no need for any broth, just good fresh water and you'r ready to eat within an hour.

1 lb lamb, cubed in 1/2 inch
1 Tbsp fresh (2 tsp dried) rosemary

3 large carrots, peeled and diced
1 leek, cleaned and diced
3 stalk celery, cleaned and diced
2 cloves garlic, minced
2 Tbsp tomato paste
6 cups quarts water
3/4 cup French Puy lentils
1/4 cup pearl barley

1 cup dried Asian Shiitake mushrooms
2 cups hot water

Soak the mushrooms in a bowl in the hot water. Stir every once in a while.

Meanwhile, sauté the lamb in a bit of olive oil just until beginning to brown. Add the rosemary, carrot leek and celery, and sauté until the veggies soften and begin to brown up and sweeten a bit. Add the garlic and cook 2-3 minutes more. Add the tomato paste and cook for another 3-5 minutes. This sautéing greatly enriches the tomato paste flavor.

Add the water, lentils and barley and bring to a boil. Reduce to a simmer and cover. Once the stew is simmering, drain the mushrooms, reserving the soaking water. Slice the mushrooms and add to the stew along with the soaking water. Cook stew for about 45 minutes, stirring every once in a while.

Cook’s note: I usually use leftover frozen leg of lamb cooked rare, for this stew. I only partially thaw it in the microwave, making it very easy to cube.

A Panzanella

Never cry over stale bread.  And for goodness sake, never throw it out.

Cube it, fry it and toss it with your favorite veggies and dressing, and viola - Panzanella.  While I might not have ever thought of this on my own, the Italians understood about dipping bread in salad dressing - so they figured, why not just make it part of the salad?  Arugula gives this version a spicy edge, and marinated red onion a zing.  Toss in whatever roasted veggies you like.

1/2 red Bermuda onion, sliced

1/4 cup rice vinegar
1/4 water

2 medium zucchini, sliced
1 orange pepper, sliced
1 Tbsp olive oil

1/2 loaf unsliced Italian bread, cubed
2 Tbsp butter
1 Tbsp olive oil
1 lb cherry or grape tomatoes, quartered
2 cups arugula

Dressing:
1 clove garlic, crushed through a press
2 Tbsp Balsamic vinegar
3 Tbsp olive oil

Preheat oven to 425F. Soak the onions in the vinegar and water as you prepare the rest of the salad.

Toss the zucchini and pepper with the oil and tip onto a rimmed baking sheet. Roast the veggies in the oven for about 20-30 minutes, turning once, to brown and caramelize them nicely.

Meanwhile, toast the bread in a wok or very large skillet, in the butter and oil. Toss the bread often, over medium heat. Watch carefully to allow cubes to brown nicely.

This should take about 15 minutes. Turn cubes into a large mixing bowl.

Toss the tomatoes and arugula with the bread cubes. Whisk together the dressing ingredients and toss with the bread cube mixture. Fold in the roasted veggies. Turn the bread mixture into a serving bowl. Drain the onions and sprinkle over the bread salad.

Serves 4.

Roasted Garlic Chicken with Chickpeas

Chicken and chick peas is a timeless combination into which I infuse the Mediterranean flavors of cumin, pimenton, cinnamon and rosemary.  I take a cue from Gordon Ramsey who had the great idea of roasting a chicken on a bed of garlic heads  But I prefer not to mash the chick peas when serving.
1 roasting chicken, washed and dried

1 can chick peas, drained
1 tsp cumin powder
1 tsp Pimenton, smoked Spanish paprika
2 Tbsp olive oil
1 red Bermuda onion quartered
3 heads garlic, sliced in half at the waist
1 Tbsp fresh (2 tsp dried) rosemary
1/2 cup sherry
1/2 cup water
Juice of 1/2 lemon, remaining lemon half cut into wedges

Preheat oven to 425F. Toss together the chickpeas, spices and olive oil in a small bowl. Salt and pepper generously. Stuff the chicken with the chick peas. Place the garlic heads, cut-side down, in a roasting pan. Place chicken on garlic and then surround the chicken with the onion. Spray the chicken with oil and then sprinkle on the rosemary. Salt and pepper generously.

Roast the chicken for 20-30 minutes to brown up a bit. Reduce heat to 375F and continue cooking another 20-30 minutes. Add the sherry and water to the roasting pan and continue cooking another 20-30 minutes, until the chicken is cooked through - internal temperature is 165F.  Add a bit more water if the pan dries up too much.

Remove the chicken from the oven and allow to rest for 15 minutes. Remove the chick peas from the cavity and toss in a serving bowl with the lemon juice. Add a few of the roasted garlic cloves - just pop them out of their casings.  Remove chicken to a carving board and stir the juices in the roasting pan together - add a bit of water if necessary.  Pour the 'jus' into a serving bowl.  Carve the chicken and serve with the chick peas, remaining roasted garlic, roasting jus and lemon wedges.

Serves 6.

Spaghetti with Eggplant Peppers and Tofu

1 large eggplant, cut into bit-sized cubes, about 6 cups
1 brick extra-firm tofu, cubed
1/2 tsp garlic powder
1/2 tsp onion powder
1 leek, cleaned and diced
1 red pepper or 1-1/2 cup chopped minis, diced
1 jalapeño, diced

2 cloves garlic
1 Tbsp fresh (1 tsp dry) rosemary
1/2 lb whole grain spaghetti
1/4 cup shaved Parmesan cheese

Brown the eggplant in a large non-stick skillet with 1-2 tablespoons olive oil. 

At the same time, brown tofu in another non-stick skillet with 1-2 tablespoons olive oil. Season tofu generously with salt and pepper, and with the garlic and onion powders. In a third skillet, sauté the leek, and peppers in a bit of olive oil. 

Add the garlic and rosemary when the peppers have softened up and begin to brown. Cook another 3-5 minutes.

Meanwhile bring 2 quarts of water to a boil and generously salt. Cook pasta until just al dente. Drain pasta and tip into a serving platter. Stir together the eggplant, tofu and peppers. Top the pasta with the veggie mixture and sprinkle with the cheese.

Serves 4.

Chili Beans

As winter progresses, I am reminded of the expression "There is no bad weather; there is only bad clothes."  So don't talk to me about bad vegetarian chili.  Make a good one!

1/2 cup whole wheat berries
2 Tbsp pearl barley
1 large onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
1 jalapeño pepper, diced
1 tsp cumin seeds
1 tsp fennel seeds
2 cloves garlic, minced
1 4-oz can tomato paste
About 3-4 cups stock, vegetable or chicken
3 Tbsp chili powder
1 Tbsp cocoa powder
1 large potato, diced
2-3 cups diced cabbage
1 can pink or pinto beans, drained
1 can Navy beans, drained

First get the barley and wheat berries cooking in about a quart of salted water. Bring to a boil, stir and then reduce heat. Simmer for about 45-60 minutes, until the grains (especially the harder wheat) is al-dente.

Meanwhile, sauté the onion, celery, carrots, peppers and the cumin and fennel seeds, in a Dutch Oven or large pot, with a bit of olive oil. Cook for about 15 minutes to caramelize the veggies a bit. Add the garlic and cook another minute or two.

Next, turn up the heat and add the tomato paste to the veggies. Mix well and cook, stirring often, for about 5 minutes to darken and flavor the paste. 

Now add the stock, chili and cocoa powders along with the potato, cabbage and beans. Add enough stock to make a thick, but saucy chili. You may need to add more later. Bring mixture to a boil, stir and reduce heat to a simmer. Drain the grains when they are done and add them to the beans. Cook, stirring from time to time, for about 30 minutes, until the potato is softened and flavors in the mixture have melded. Add more stock or water to adjust to a good chili consistency. Salt and pepper to taste.

Serves about 6.

Butternut Black Bean and Kale Israeli Couscous with Haricots Jaune

Israeli couscous is a small toasted Mediterranean pasta.  If you don't have any hanging around, you could substitute orzo or small ditalini pasta, or other grains such as regular couscous, brown rice or quinoa.  No excuse not to try this satisfying vegetarian main dish.

1-1/2 cup Israeli couscous, 8-oz
1-3/4 to 2  cups boiling water
About 2-1/2 cups butternut squash, diced 1/2-inch
6 cups chopped kale
1 onion, finely diced
2 cloves garlic
2 Tbsp fresh (or 1 tsp dried) rosemary
Dash crushed red pepper flakes (about 1/2 tsp)
2 tsp Pimenton, smoked Spanish paprika
1 can black beans, rinsed and well drained
1/4 cup golden raisins
6-oz yellow string beans (Haricots Jaune), cut into 1-inch pieces

Heat a slug of olive oil in each of two large skillets, one a non-stick.  Split the onion evenly between the two skillets.  Add the butternut squash to the non-stick skillet. Add the kale to the other skillet.  Allow each veggie mix to cook down about 10 minutes, until the veggies begin to soften and brown.  Add the garlic, rosemary, red pepper flakes and paprika to the squash mix and cook another few minutes.  Then mix in the kale, black beans and raisins to the squash mixture, and simmer on very low heat.  Salt and pepper to taste.

Meanwhile, add a tablespoon canola oil to the pan in which the kale cooked.  Add the couscous and gently sauté to just brown the couscous, about 5 minutes.  Carefully add the water and return to a boil.  Reduce heat to a simmer, and cook until the water is absorbed, and the couscous is al dente, stirring often.  This should take about 10 minutes.  Add a bit more water if necessary. 

While all this is cooking, sauté the yellow string beans in a bit of olive oil for about 5-8 minutes, until crisp-tender.

When the couscous is done, tip into the squash mixture. Stir in the yellow beans and and heat through before serving.

Serves 4.

Peas in Shells

Macaroni Peas is a wonderful British connection of pasta and the very essence of UK cuisine: peas.  Here is a version inspired by River Cottage, a set of Bistros in Southwest England - and famous on the BBC with host, Hugh Fearnley-Wittingstall.

8 oz medium pasta macaroni shells

3 Tbsp butter
1 leek, cleaned and diced
2 cloves garlic, minced
10 oz fresh peas
1/4 cup sour cream
2-3 Tbsp grated or shaved Parmesan cheese

Get the pasta cooking. Heat about 2 quarts very well salted water in a medium pot and stir in the pasta. Cook until just al dente.

Meanwhile, get a quart of water boiling for the peas in a medium pot. Also get the butter melting in a medium skillet. Add the leek and garlic to the skillet and allow to soften over medium heat for about 8-10 minutes.

When the water for the peas is boiling, add the peas and cook for about 2-3 minutes. Take the pot off the heat and place 1 cup of the peas and about 1/2 cup of the water into a blender. Drain the peas. Add about 1/4 of the leek-garlic mixture to the blender, add the sour cream, and blend until you have a smooth sauce.

Drain the pasta and toss with the sauce in a serving bowl. Top with the parmesan cheese.

Serves 4.

Happy New Year!

Come on, be honest. How likely are you to keep your New Year's Resolution(s)? Don't kid yourself - so this year keep it simple. Strive for a small, but worthy change. Something you can actually accomplish. And maybe even help others with.

Like smiling more. Or giving more flowers.

Or eating just a bit better.

I’m striving to eat a bit more plants and a bit less meat. How will that help others?! First I’ll feel great, which will make me much more fun to be around. Second I’ll help control the rampant use of antibiotics, fed to animals of slaughter, contributing to the spread of antibiotic-resistant bacteria everywhere. Big problem. Third I’ll nourish myself on food with a much lower carbon footprint, which might help the planet.

You're welcome :-))

I’m not saying don’t eat meat. I’m a big fan of Michael Pollen, the omnivore with a dilemma. And of Mark Bittman who offers the philosophy of “eat less-meatism”. Both of these incredible intellects simply suggest balancing meat with more plants. I like the idea of using meat as a flavoring, a sort of spice. Though I love plants, I will continue to eat meat. And Simon Fairley even makes quite a good case for eating meat, but also for more humane, ecologically sound farming practices.

There is a lot of controversy about eating meat. And about vegetarianism, veganism, the Paleo diet - you name it. Won’t figure that out overnight. But you gotta admit there’s a lot of junk we’re eating no matter what our diet. Remember, potato chips are vegetarian! Over time even small changes made steadily and consistently can have a huge impact. So keep your resolutions small, but keep them.

Every long journey starts with a single step. I’m taking a small step towards increasing my plant intake, and it's a resolution I can keep. And I thank my lucky stars I'm here to be able take this step.

Stars, Columbus Circle, New York City

Happy New Year.