Two Grain Black Bean Nachos Casserole

Mixed crowd at a summer barbecue and want a fun veggie alternative?  Bake this vegetarian casserole as you grill your meats.  This is a fun, satisfying main dish for those who are looking for veg, and they won't be jealous of the grill.  And watch out - meat eaters will dig in as appetizer, so don't put it out too much earlier than the grilled meats!
1/4 cup wheat berries
2 Tbsp pearl barley

1 onion, diced, about 1 cup
2 stalks celery
1 bulb fennel, diced (optional)
1 carrot, finely diced
2 cloves garlic, minced
dash red pepper flakes, to taste

1 can seasoned Black Beans in sauce
1 eggplant, cubed
1/2 lb favorite grated meltable cheese, such as Pepper Jack
about 4 cups nacho chips, 1/3-1/2 lb
2 tomatoes, diced
1 English cucumber, cubed
palmful fresh cilantro leaves, coarsely chopped

Bring 3-4 cups water to boil in a medium pot and salt generously. Stir in the wheat berries and the barley and return to a gentle boil, stirring often. Reduce to a high simmer, just almost boiling, and cook about 30-45 minutes, until the grains are cooked, but still al dente.

Meanwhile, sauté the onion, celery, fennel and carrot in a large skillet in a bit of olive oil. Cook for about 8-10 minutes, until the veggies soften up and begin to brown or caramelize. Add the garlic and red pepper flakes and cook another 2-3 minutes.

As the veggies simmer, heat a few tablespoons olive oil in a large non-stick skillet until smoking hot. Carefully tip in the eggplant and stir until all the oil is distributed. Sauté the eggplant about 8-10 minutes, over medium-high heat until it browns up nicely.

Preheat oven broiler. When the grains are cooked, drain well. Fold into the carrot mixture.

Add the beans with their sauce. Gently heat mixture through.

Tip this hot grain mixture into an oiled 9x13-inch casserole and cover with half the cheese. Nestle in the nacho chips and then top with the eggplant.

Follow this by topping with the tomatoes and cucumbers and the remaining cheese.

Broil for about 5 minutes, at least 3-4 inches from the elements, until the cheese is melted and the chips begin to brown. Watch the dish carefully as it is easy to burn the chips in a broiler.

Top casserole with the cilantro leaves and serve with your favorite salsa.

Serves 4-6 as a main course.

Cioppino

Developed apparently by fishermen in San Francisco, of Genoa descent, this seafood stew has become an American classic.  You really can use what seafood you prefer, but I'd stick with firm white fish and the shellfish of your liking.  Here I used mussels because there were beautiful-looking specimens from Prince Edward Island in my market.  But you can also use clams, or crab.

I like to flavor my tomato base with a good smoked Andouille sausage, which is of course optional, but in my opinion adds a wonderful layer of flavors.  Many pass the hot sauce at the table, but don't forget good fresh artisinal bread to sop up all the wonderful sauce.

1 onion, sliced
1 Tbsp olive oil ply 1 Tbsp butter
1/4 lb smoked Andouille sausage
2-3 cloves garlic, minced
5 anchovy fillets, minced
2 tsp herbes de Provence , or Italian herbs
1/4 tsp red chili pepper flakes

3 Tbsp tomato paste
1 cup dry white wine
1 28-oz can diced tomatoes
2 cups chicken or fish broth
1 bottle clam juice
2 Tbsp Worcestershire sauce

1 lb haddock, cut into 2-inch pieces
1 lb scallops
1/2 lb shrimp, peeled
1-1/2 lb mussels

fresh parsley to garnish

Wash the mussels and discard any that do not close. Drain.

Sauté the onion in the butter and oil for about 8-10 minutes to begin to brown them. Add the Andoille sausage and cook another 5 minutes.

Add the garlic, anchovies, herbs and chili flakes and cook another 5 minutes.

Now add the tomato paste and sauté for 3-5 minutes to deepen the color of the paste. Add the wine and bring to a boil. Then add the diced tomatoes, chicken broth, clam juice and Worcestershire sauce, and return to the boil. Scatter the mussels into the liquid and cover. Cook for about 3-5 minutes, just until the mussels begin to open.

Then scatter the haddock, scallops and shrimp about the mussels, nestling gently into the liquid. Cook another 3-5 minutes, just to heat through.

Serve in bowls with lemon, and garnished with fresh parsley. Make sure to accompany with a really good artisinal fresh bread to sop up all the sauce.

Serve 4-6, depending on appetite.

Cook's Note:  Andouille sausage can be hard to find, especially one nicely smoked.  Get to know a good brand, buy it and freeze it if you have to.  I always keep some on hand - like a good chorizo.  You could use chorizo in this as well, or if you prefer you could certainly leave the sausage out.

Red Pepper Shrimp Scampi

Toss a few shrimp and capers together with a few veggies hang in' around and, viola! A great meal in minutes.
1 red pepper, cut into matchsticks
1/2 lb shrimp (about 10-12), peeled
1 leek, cleaned and diced
2 Tbsp butter
2 cloves garlic, crushed through press
2 Tbsp capers
dash red pepper flakes
1 Tbsp toasted sesame seeds
palmful fresh Italian parsley leaves

Sauté the leek in a bit of olive oil and a tablespoon of water over medium high heat in a large skillet. Cook until the leek softened and the water evaporates. Add the pepper and cook another 5-8 minutes, to begin to soften and caramelize the pepper. Remove to a bowl.

Melt the butter in the same skillet and heat just to browning. Toss in the shrimp and stir fry for about 1-2 minutes. Add the garlic and cook another minute or two. Stir in the capers, and return the pepper mixture to the skillet. Sprinkle with red pepper flakes to taste.

Stir to mix well and just heat through. Serve with lemon wedges, over rice or pasta.  Garnish with toasted sesame seeds and fresh parsley.

Serves 2.

Greek Roasted Sheet Pan Chicken

Mediterranean herbs, a sprinkle of feta cheese and a dash of yogurt.  Toss on some Calamata olives and you're good to go with a Greek sheet pan dinner that's a one shot wonder.  You can toss this in the oven or on the cooler side of a hot grill.
2 lb chicken - 3 thighs, 3 legs, trimmed
1/2 lb polish kielbasa, sliced
1/2 lb small potatoes, sliced 1/8th inch
2 Tbsp rosemary, crushed
2 tsp salt
freshly ground pepper
1 tsp cumin seeds
1 tsp fennel seeds
2 Tbsp olive oil

1 leek, cleaned, trimmed and sliced
1 Tbsp olive oil

1/3 cup mayonnaise
1/3 cup yogurt
1 Tbsp lite seasoned rice vinegar
2 cloves garlic minced
1/2 tsp dried dill weed

1/4 cup crumbled Feta cheese
1/4 cup chopped cured pitted Calamata olives

Preheat oven or grill to 425F. Toss together the chicken, kielbasa, potatoes, the spices and the oil in a large bowl.  In a smaller bowl, toss together the leeks with the olive oil.

Mix well and then tip out onto a rimmed baking sheet pan.

If you are using a grill - turn off the grill on one side and place the chicken on the cooler side of the grill.  Leave the other side on high and close the cover.  Roast the chicken for about 20 minutes. Toss the potatoes and then scatter on the leeks. Continue roasting about another 30 minutes, skating the pan from time to time and checking for evenness of cooking.

Meanwhile, whisk together the sauce ingredients in a small bowl.

Remove sheet from oven or grill and scatter on the feta cheese and a dash of the sauce. If desired, scatter some Calamata olives over the chicken as well.

Serves 4.

This Aint Your Mother’s Tuna Noodle Casserole

...it's stuffed with way more veggies. And has fresh ricotta.  And Panko was never in my Mom's repertoire.  But its just as creamy and comforting, so I'm sure she would approve.

Knock the socks off the Mom in your household, if you haven't already for Mother's day, with this treat.
2 small or 1 large leek, trimmed, cleaned and sliced
5 oz fresh green mix - spinach, baby kale and arugula

12 oz fine egg noodles
4 cups broccoli, cut into bite-sized pieces
2 cups cauliflower, cut into bite-sized pieces

Cheese Sauce:
2 Tbsp butter
1 Tbsp olive oil
1/4 cup flour
1 cup heavy cream
2 cups milk
1/2 tsp freshly grated nutmeg
2 tsp dried Coleman’s English mustard
1/2 tsp salt
1 cup flavorful, aged cheddar cheese
1/4 cup grated parmesan cheese

2 cups diced cheese - mix of pepper Jack and mozzarella
2 cans good solid white tuna in water, drained and slightly crumbled

About 3/4 lb fresh ricotta

Crumb topping:
1/4cup Panko crumbs
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp dried dill weed
1 Tbsp olive oil

Preheat oven to 400F.

Sauté the leeks in a dash of olive oil and a tablespoon water. Cook about 3-5 minutes, until all the water evaporates. Add the greens and wilt them down until they release all the water they will. Set aside off the heat.

Meanwhile get 3 quarts water to a boil in a pot and salt well for the noodles. When boiling, tip in the broccoli and cauliflower and cook 1 minute. Using a large slotted spoon, remove the veggies from the water and set aside in a bowl. Bring the water back to a boil, add the noodles and stir. Cook until just al dente, then drain and add a dash of oil. Stir well and keep covered and warm.

Make the white sauce while the noodles cook. Fry the flour in the butter and oil over medium heat for about 3-5 minutes, whisking constantly. Add the milk and cream and turn the heat up a bit more. Whisk in the nutmeg, mustard and salt. Keep a keen eye on the sauce, whisking very often as it thickens. When the sauce begins to bubble, turn the heat down a bit and stir in the cheddar and parmesan. Whisk well as the cheeses melt into the sauce.

Now tip the noodles, leek mixture, broccoli and cauliflower into a very large mixing bowl. Add the sauce and mix well with a rubber spatula. Gently fold in the diced cheeses and the tuna. Adjust the mixture by adding a dash more milk if necessary to have a nice saucy (not gummy) mixture - you want it nice and moist.

Tip half the noodle mixture into a large casserole. Dot the noodles with spoonfuls of the ricotta.

Top this with the remaining noodle mixture. Stir together the crumb topping ingredients in a small bowl. Top the casserole evenly with the crumb mixture.

Bake casserole for 30 minutes, until browned and bubbly.

Serves 4-6.

Over-Easy Brunch Open-Face

Time for a lazy Sunday brunch?  Work these up over a cup of Jo.
1 ripe avocado, peeled, seeded and sliced
4 eggs
2 english muffins
4 Tbsp cream cheese
2 Tbsp salsa verde

Toast muffin halves. Heat a small non-stick skillet with a dash of oil. Crack the eggs and tip into pan over medium-high heat. Gently break the yokes and cover pan. Cook for a few minutes, until the yokes just about cook through, but not fully. Salt and pepper to taste.

Spread cream cheese evenly on the toasted muffin halves. Lay sliced avocados on top of cream cheese.

Place an egg on each muffin half. Top with a dollop of salsa verde.

Serve with sliced oranges, if desired.

Serves 2-4.

Panfried Lemongrass Grouper Montreal

A simple panfried fish fillet makes for a quick weeknight meal.  Season boldly and cook quickly over high heat to capture the most moisture and fresh flavor.  I use a ceramic non-stick skillet to cook at high heat without sticking.
4 grouper fillets, about 1/3-lb each
'Montreal’ steak seasoning
dried lemongrass seasoning
2 Tbsp butter plus 1 Tbsp canola oil

1 avocado, halved, seeded, peeled, and sliced
lemon wedges

Sprinkle the grouper fillets on the smooth side with a generous amount of Montreal seasoning and dried lemongrass. Salt and pepper to taste.

Melt the butter in the canola oil in a large non-stick skillet. Place each fillet, smooth-side down into the butter. Season the second side with the same seasonings. Cook for 3 minutes and then gently flip the fillets. Cook an additional 3 minutes on the other side.

Serve with the avocado and lemon wedges, and any other side dish you enjoy.

Serves 4.

Cook's Note:  We learned about Montreal steak seasoning when living in Canada.   It is a nice mixture of chili peppers and spices, sometimes with a slight smokey note to it.  It is typically used with steak, but I find it pairs nicely with other meats and fish.  I also think it pairs well with the fresh flavor of lemongrass.  I use here, a dried lemongrass powder fromThai Kitchens.

Rigatoni Ricotta Eggplant Gratin with Caramelized Onion

Comfort food par excellence!  Caramelizing the onions adds incredible depth to the dish and a dimension that makes a vegetarian dish holds it's own.  Fresh ricotta dotted throughout lightens, and provides richness and subtle flavor.

3 onions, sliced

2 Tbsp olive oil and 2 Tbsp butter

8 oz rigatoni

1 large or 2 small eggplants, diced, 1/2-inch

1 yellow bell pepper, diced

2 cloves garlic, minced

2 heaping Tbsp tomato paste

1 28-oz can crushed tomatoes

1/2 tsp crushed red pepper flakes

1 tsp herbes de Provence or Italian herbs

1 lb fresh Mozarella cheese, sliced

1 lb fresh Ricotta Cheese

Crumb topping:

1/4 cup Panko bread crumbs

1/4 cup shredded Parmesan cheese

1 Tbsp olive oil

1 large fresh tomato, diced and drained of seeds

palmful fresh Italian parsley, minced

Start caramelizing the onions - this is a relatively slow, long job.  Set the onions to a medium high heat in a very large skillet.

Sauté for about 25-30 minutes, stirring very often.  After about 15 minutes they will be very soft and beginning to color.  

But after about 30 minutes they will be truly caramelized.  Set onions aside.

Meanwhile, get 3 quarts of very-well salted water to a boil for the pasta.  When boiling, add the rigatoni and cook only just until al dente.  Drain and set aside.

While the pasta cooks, sauté the eggplant over high heat in a large skillet or wok with a dash of olive oil.  Toss the eggplant often and shake the pan as it browns.  When the eggplant has begun to brown, after about 10-12 minutes, add the yellow pepper and continue cooking to soften the pepper, about 5 minutes.  Add the garlic and cook another 2-3 minutes.  Set aside.

Heat a bit of olive oil in another large skillet or medium pot.  Add the tomato paste and stir well to darken the paste and develop its flavor - about 3-4 minutes.  Add the crushed tomatoes, red pepper flakes and herbs and mix well.  Stir in the eggplant mixture and bring to a gentle bubble.

Cook the eggplant Bolognese for as long as you have - an hour would be great, but if you are pressed, cook for at least 10-15 minutes.  Doing the sauce the day before is a great idea to develop flavors even more.  

Preheat oven to 375F.  Now assemble the gratin.  Stir together the rigatoni with just over half the bolognese sauce - they should be very saucy and moist.  Lay half the rigatoni in a large oiled casserole dish.  Spread the caramelized onions over the rigatoni.  Dot with half the ricotta and mozzarella cheeses and half the remaining Bolognese sauce.

Stir together the crumb topping in a small bowl.  Now add the remaining rigatoni, and again dot with the remaining ricotta and mozzarella cheeses.  Pour the remaining Bolognese over top and finish by scattering the fresh tomato over all.  Sprinkle the crumb topping over everything.

Bake for 35-45 minutes, until the casserole is browned and bubbly.

Top with fresh parsley and serve.  Serves 6.

Sesame Beef Broth Bowl

Broth bowls are all the rage.  Think layers of broth, grains, veggies and protein.

A trendy spot in DC recently served us a beautiful black quinoa vegan broth bowl with roasted beets.

And you can now even get some very good ones at fast food spots like Panera's.  That's because they are FAST food!  As long as you have a few things prepared (read leftovers) hanging around.  And who doesn't?

Use whatever you have - leftover rice, quinoa or noodles.  Some chicken or pork.  Some tofu.  A bit of veggie medley from last night's dinner.  This takes minutes to assemble, and don't worry about the exact ingredient ratios.  So long as you have a bit of broth sloshing at the bottom and something to sink your teeth into on top - you're good to go.

2 cups cooked rice
1/4 cup frozen peas
leftover sautéed snap peas and carrots
2 cups beef broth
1/2 lb leftover steak, sliced thinly
black sesame seeds
2 slices lemon

Heat broth on stove. Divide rice and veggies evenly between two large soup bowls and warm in microwave for a minute. Heap the steak strips, decided evenly onto the rice. Pour half the broth in each bowl and garnish with sesame seeds and a lemon slice.

Serves 2.

Cook’s note: You can use any sort of leftover (or even frozen) veggies you have on hand for a very quick meal. Here I used leftover Sesame grilled steak.  But you can substitute chicken broth and use leftover chicken, pork, tofu or even better yet, fish.

And I always have a few sandwich zip bags of cooked rice in the freezer for some last minute deployment, and this is perfect for that.

Grilled Sesame Steak with Wasabe Chipotle Crema

Umami and grilled beef - what more are you looking for?
2 1/2-lb petite sirloin steaks

Marinade:
2 Tbsp soy sauce
2 Tbsp sesame oil
2 Tbsp mild seasoned rice vinegar
1 Tbsp brown sugar
2 Tbsp pale dry sherry
2 cloves garlic, minced
1/2-inch fresh ginger, minced
dash red pepper flakes, or hot sauce

1 recipe Wasabe Chipotle Crema
1 lime, sliced

Whisk together the marinade ingredients. Marinate the steaks in a ziplock bag or a wide shallow dish. Marinate for at least an hour, or ideally overnight.

Prepare wasabe chipotle crema.

Heat grill to high. Grill steaks for 2-3 minutes per side. Remove to a cutting board and cover steaks for 5 minutes. Slice steaks on a bias and serve with wasabe chipotle sauce and sliced limes.

Serves 4.

Wasabe Chipotle Crema

Do Japanese like Tex-Mex food?  The Southwest meets Japan in this smokey, piquant sauce, wonderful for grilled meat or fish.  Add enough wasabe until "it goes up your nose'!
1/4 cup good real mayonnaise
1/4 cup non-fat Greek yogurt
2 tsp wasabe paste
1 tsp dried chipotle chili flakes (see Cook’s Note)
1 clove garlic, pressed through a garlic press
juice of half a lime

Whisk all ingredients together in a small bowl. Allow flavors to meld at least 30 minutes.

Cook’s Note: I use Whole Food’s Dried Chipotle flakes to get that smokey chipotle flavor, without having to open a whole can of chipotle peppers. But if you have canned peppers opened and ready, you could certainly use them - maybe a Tablespoon, chopped.

Guinness Bangers and Beef Stout Stew

Want a hearty stew to keep you going through the middle of the week, but you're a working stiff like me?

Use a pressure cooker.

There are many new (read: safe) models out there that you can use on your stovetop; or fully electronic versions for your counter top. Don't let ancient fears keep you from being green - you will probably use less than half the energy to cook a stew.  And less than half the time.  They should be mandatory in every kitchen. And - you can be eating in under an hour, compared to 3.  That's worthy of the weeknight.

When I think of stews, my thoughts often wander to the United Kingdom.  They are geniuses at the hearty stew.  So get your shiny, sparkling, spanking new high-tech pressure cooker dirty with this.

Or, go buy one.
2-1/2 to 3 lb chuck roast, cut into 1-1/2 inch pieces
1 lb favorite sausages, cut into 1-1/2 inch pieces - I used chorizo
2 small leeks, cleaned and cut into 1-1/2 inch pieces
3 cloves garlic, smashed
1 tsp herbes de Provence
2 Tbsp tomato paste
2 cups beef stock
1/4 cup Worcestershire sauce
1 pint 6 oz Guinness Extra Stout Beer

3 carrots, peeled and sliced
3 parsnips, peeled and cut into coarse matchsticks
1/2 head large cabbage, coarsely chopped

In a large pressure cooker or Dutch Oven, brown the beef in 3 batches, in a bit of canola oil. Brown each side of the beef, for about 10 minutes per batch, setting aside in a bowl. Add a bit more canola oil in pot and brown the sausages, leeks and garlic for about 10 minutes, stirring often.

Add the herbs de Provence and cook another 2 minutes. Add the tomato paste and cook another 5 minutes, stirring often. 

Add the beef stock and Worcestershire sauce and bring to a boil. 

Now add the stout beer and stir well.

Pressure Cooker:
Cover pressure cooker and bring to max pressure for 10-12 minutes. Depressurize naturally (slowly, off heat - about 10 minutes - then bring down any remaining pressure manually).

Meanwhile, sauté the carrots and parsnips to brown them up a bit, about 5 minutes. Add the cabbage just to heat through.

Now put the veggies into the stew and re-pressurize the pressure cooker. Cook for 2-3 minutes and allow the stew to depressurize naturally again.

Dutch Oven:
Simmer meat for 2 hours, covered, at 350F in oven. Meanwhile, sauté the carrots and parsnips to brown them up a bit, about 5 minutes. Add the cabbage just to heat through. Set aside until meat has cooked 2 hours. Then stir veggies into stew and cook another 30 minutes.

Serves 8.

Paratha Manjula

Find Manjula's Kitchen on the internet and you will have a ton of fun watching her cook Indian vegetarian dishes.  She is kind, calm, happy and knowledgeable, and quite the character.

I learned how to make parathas - a classic Indian flatbread from her videos, and it's easy.  Don't have fresh naan hanging around for that curry you just made?  Make these in a snap.
Dough:
1/2 cup flour
1/2 cup whole wheat flour
1 tsp salt
about 1/2 cup water

about 2-3 Tbsp canola oil
1/4 cup flour on a plate

Mix the dough ingredients together with your fingers, using only about 3/4 of the water. Add more of the water as needed to make a smooth elastic dough. Knead the dough gently in the bowl for a minute or two to assure a smooth elastic consistency.

Add a few drops of oil to the bowl and roll the dough ball in the oil to moisten the surface. Cover the dough with a damp paper towel and allow to sit for 10 minutes.

Now knead the dough for about 30 seconds. Divide the dough into 5 separate balls and roll them in your palm.

Flatten to make a disk. Roll a disk out on a floured surface to be about 3-inches. Use the back of the spoon to spread a dash of oil on the rolled-out disk.

Fold disk in half and oil the top surface of the half moon. Fold the half-moon in half again.

Dip a triangle in dry flour and roll out to about 6-inches, sprinkling with dry flour as needed to avoid sticking. Repeat with remaining disks, one at a time.

Heat a large cast-iron or non-stick skillet to medium-high heat. Fry the parathas dry, one or two at a time. In about 10-15 seconds, the paratha will change color and begin to bubble.

The paratha will start filling with air - flatten with your spatula as they cook.

Flip paratha and spread a bit of the oil on the cooked side, slathering with the back of your spatula. In another 10-15 seconds, flip again. The paratha should have nice golden spots. Remove paratha from skillet and keep warm in a covered bowl, so they do not dry out.

Makes 5 parathas.