Tortellini Beans & Greens in a Ginger and Toasted Garlic Lavender Broth

13-oz bag frozen cheese-filled tortellini
1 can pink, or small red beans ( or other favorite beans), drained
1 qt broth, chicken was used here
2 cups packed fresh baby spinach leaves, chopped
1 large carrot, sliced
12-16 small cloves garlic, peeled
2 tsp fresh lavender, or tarragon (optional)
1/4 tsp red pepper flakes
2 rounded Tbsp pickled ginger slices, drained
1 1/2 cup dry white wine

 Bring 2-3 quarts water to a boil in a pot.  Meanwhile, in a separate soup pot, heat about a tablespoon of olive oil and sauté the carrot for about five minutes, stirring often.  Add the garlic and red pepper flake, and continue cooking for another five minutes, as the carrot caramelized a bit and the garlic just browns, but does not burn.

Add the broth, lavender and ginger.  Bring to a boil, add the spinach, reduce to a simmer, cover and cook for about 10 minutes.

Meanwhile, add about a tablespoon kosher salt to the boiling water in the pot and add the tortellini .  Cook, stirring often, 3-5 minutes, or until the tortellini are just al dente.  Drain and add to the simmering soup.  Stir to mix and serve.

Serves four.

Slaw with Cabbage, Cranberry and Jicama

1/2 head cabbage, finely sliced
1/2 jicama, peeled and julienned
1/4 cup dried cranberries

Dressing:
1/3 cup mayonaise
1/3 cup plain non-fat yogurt
2 Tbsp seasoned rice vinegar
1/2 tsp dried dill
1/4 tsp red pepper flakes

Whisk together the dressing and toss with the remaining ingredients.  Allow slaw to rest in the refrigerator for 20-30 minutes, stirring every so often, to allow flavors to meld.

Quiche of Caramelized Brussels Spouts, Onions, and Tofu with a Pecan and Flax Seed Crust

This is a great vegetarian offering for a festive feast such as Thanksgiving.  No kidding, caramelizing Brussels sprouts makes them as sweet as caramelized onions.  Never boil Brussels sprouts ever again!  For 2 quiches

Flakey flax and pecan pie crust (two crusts):
1/3 cup pecans
2 cups all purpose flour
1 cup whole wheat flour
1 Tbsp ground flax seed (or wheat germ)
1 tsp dried dill weed
2 tsp salt
1 1/2 stick butter, sliced and placed in freezer for 10 minutes
8-10 Tbsp ice water

10 eggs
1 1/2 cup milk

16 oz. Brussels sprouts, sliced
2 Tbsp butter
2Tbsp olive oil
1/4 tsp red pepper flakes

2 large Vidalia onions, thinly sliced
2 Tbsp butter
2 Tbsp olive oil
2 fresh tomatoes, thickly sliced

1/4 lb cheddar cheese (ideally with herbs), grated
1/4 lb Monterrey Jack cheese (ideally with jalapeño pepper), grated
14-oz brick extra firm Tofu, well drained and cubed

Prepare the dough for the crust.  In a food processor, grind the pecans to a fine powder.  Add the flour and flax seed, dill and salt.  Pulse together to mix well.  Add the butter and pulse to form a coarse meal.  With the processor running, ad the water a few tablespoons at a time until the dough just balls together.  Stop processing immediately.  Divide crust into two separate pucks, wrap in plastic wrap and refrigerate crust.

Preheat oven to 400F.  Beat eggs together with milk.  Season with salt and pepper to taste. Set aside.

Meanwhile, caramelize the Brussels sprouts  in the butter and oil  in a large skillet by cooking over very low heat for at least 30-40 minutes. Sprinkle in the red pepper flakes half way through cooking.   Do the same for the onions. Stir both vegetables very often - watch carefully to be sure they do not burn.

Meanwhile, roll crusts out to size of quiche dishes. Lay onto buttered dishes and trim edges.

Combine onions and Brussels sprouts into a single pan.  Heat 2 Tbsp olive oil over high heat in the other pan.  Add the tomato slices and caramelize the tomatoes for several minutes.  Flip and brown the other side.

Distribute the onion/Brussels sprout mix evenly between the two crusts.  Distribute the tofu and cheeses among the two pies evenly.  Pour half the milk/egg mixture in one and then the remainder in the other crust.  Lay the tomatoes atop each of the pies.  Bake for about 30 minutes.

Chicken Rogan Josh with Pineapple and Butternut Squash

Something spicy for election night!

Tomato Curry Gravy:
1 large vidalia onion, sliced
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp turmeric
2 tsp Garam Masala
1/4 tsp red pepper flakes
1 tsp fenugreek powder
1 tsp salt
1 tsp sugar
2 large fresh tomatoes, diced

1 roasting chicken, cut into serving pieces
1 fresh pineapple, cut into bite-sized chunks
1 small butternut squash, cut into bite-sized pieces

First start the gravy by caramelizing the onions in a bit of canola oil in a sauce pot.  Cook the onions over medium-low heat, stirring often, for about 20-30 minutes.  Add the spices, salt and sugar, and cook another 2-3 minutes until the spices are fragrant.  Increase the heat and add the tomatoes.  Cook them down until they form a tick sauce, about another 15-20 minutes.  The curry gravy can be done well in advance, for example several days before - it only gets better with time!  Preheat oven to 375F.  Tip the curry gravy into a large roasting pan.  

Nestle the chicken pieces into the gravy, along with the pineapple and squash chunks. Roast curry for about 30-40 minutes, until the chicken is cooked through.  Serve with rice.  Serves 4-6.

 

Cook's note:  This basic tomato curry is a classic foundational sauce for many curries.  You can cook fish, fowl, meat or vegetarian dishes like chick peas or tofu in this delicious sauce. 

Crispy Tofu with Coconut and Sesame, and a Maple Peanut Sauce

1 14-oz brick extra firm tofu
2 Tbsp corn starch
2 Tbsp coconut oil (or canola oil)
2 Tbsp butter
1 1-2oz package fresh mushrooms, thickly sliced
1 Tbsp black sesame seeds
2 Tbsp coconut flakes
1 cucumber, peeled and sliced

Sauce:
1/4 cup peanut butter
2 Tbsp soy sauce
1 Tbsp seasoned rice vinegar
Juice of 1 lime (about 1 1/2 Tbsp)
1/4 cup maple syrup
1 tsp Sriracha or other chili sauce

Make sure as much water is pressed out of the tofu as possible; you may need to wrap the brick with a paper,or cloth tea towel and place a can of food on it to press water out for 10 minutes or so.  Cut tofu into 1/2-inch cubes.  In a bowl, toss the tofu with the cornstarch. Place all sauce ingredients into a small food processor and blend well, stirring sides down to mix well.

Heat coconut oil (or canola oil) and butter in a non-stick skillet.  Toss in mushrooms and stir.  Cook over very high heat until mushrooms release water and begin to brown nicely.  Stir fairly often.  When mushrooms are browned, tilt pan to drain oil from mushrooms, and remove mushrooms to a bowl.

Reheat oil in pan; there should be about 3 Tbsp left over, otherwise add a bit more oil.  Place the tofu into skillet in a single layer, shaking pan often.  Use a spatula to keep tofu pieces separated.  Brown tofu for about 3-5 minutes and then flip, and cook another 3-5 minutes until browned. Sprinkle half the sesame seeds and coconut onto tofu and flip tofu.  Sprinkle remaining sesame seeds and coconut and cook another 2-3 minutes.  Salt and pepper tofu sparingly.  The tofu should be fairly crispy at this point.  When very crispy, remove tofu and remaining sesame and coconut reside to a paper towel.

Pour sauce into skillet and heat through.  Plate cucumber, divided among 4 plates evenly.  Top with tofu and mushrooms, divided evenly.  Spoon  peanut sauce over tofu and sprinkle with crispy coconut and sesame crumbs.  Serves 4. 

Pumpkin Pasta with Pumpkin and Edamame

To be updated

Salmon Poached in a Cranberry Ginger Broth over Greens

 You can substitute whatever greens you wish, or just use spinach for example.
1 1/2 lb salmon fillets, cuts into 4 serving portions
2 cups baby spinach leaves
2 cups arugula
1 medium onion, thinly sliced
1/4 green cabbage, thinly sliced
3-4 cloves garlic, thinly sliced
1/4 cup dried cranberries
1/4 cup pickled sushi ginger, drained and sliced
1/2 cup dry white wine
1 cup chicken broth, or vegetable broth, or water
Dash dill weed and cayenne pepper
Palmful cilantro, minced

In a large skillet, sauté the onion in a bit of canola oil for about 8-10 minutes to soften.  Add the cabbage and continue cooking another 8-10 minutes, stirring occasionally. 

Add the garlic and cranberries and salt and pepper generously, to taste.  Cook another 3-5 minutes. Then add the spinach, arugula and ginger, along with the wine and broth.  Bring to a boil, reduce to a simmer and cook for 5 minutes.

 

Nestle salmon filets into simmering greens, season with dill and cayenne pepper.  Cover and steam for about 8 minutes.  Gently remove filets from pan onto a platter. Spoon greens and broth into bowls and top with salmon.  Garnish with cilantro.

Serves 4.

White Bean Basmati and Potato Salad with Greens

Dressing:
1Tbsp red wine vinegar
1 Tbsp lemon juice
5 Tbsp olive oil
dash salt and pepper
1 tsp Dijon mustard
1 tsp powdered cumin
1 tsp chili powder

4-5 fingerling potatoes, quartered lengthwise
2 cups cooked, cooled, basmati rice
4-5 cups fresh baby spinach leaves and/or arugula
1 green onion, chopped
palmful fresh parsley, minced
1 can small white bean, rinsed and drained
Toasted sesame seeds

Steam potatoes with about 2 Tbsp water in a small casserole in the microwave for about 5-7 minutes, or until just cooked through.  Check potatoes, and toss every few minutes, to make sure potatoes don't overlook.

Meanwhile,  Whisk together all dressing ingredients in a small bowl.  Drain potatoes and allow to cool to room temperature.  In a large bowl, toss potatoes, rice, spinach, green onion, parsley and beans together with the dressing.  Tip into a serving bowl, sprinkle with sesame seeds and serve.  Best if allowed to marinate for about 20-30 minutes before serving.

Thai Tofu with Summer Vegetables

1 14-oz brick extra-firm tofu, cubed
1/2 tsp garlic powder
2 small zucchini, diced
1 red pepper, seeded and diced
2 cups baby carrots (I used golden here), sliced lengthwise on a bias
1 fresh ear corn, kernels removed
2 cloves garlic
1/2-inch piece fresh ginger
2 Tbsp Thai red curry paste
1 can coconut milk
1 Tbsp nam pla Thai fish sauce
1 Tbsp Sriracha or other hot sauce

With a paper towel, dry off the tofu cubes and turn into a bowl.  Salt and pepper generously and sprinkle the garlic powder over the tofu.  Toss to distribute well.

Heat a tablespoon of canola oil in a non-stick skillet, and sauté the tofu over very high heat, browning all sides well.  Set tofu aside.

In same skillet, sauté the carrots for about 3-5 minutes.  Add the corn and peppers, and cook another 5-8 minutes.  Add the garlic, ginger and zucchini and sauté another 5-8 minutes, until the zucchini and other veggies begin to brown nicely. 

Stir the curry paste and fish sauce into the coconut milk and pour over the veggies.  Gently turn the tofu into the veggie mixture.  Heat through thoroughly, simmering a few minutes to meld the flavors.  Sprinkle with favorite herbs or sesame seeds.  Serve over rice.

Pan Seared Chicken with Roasted Tomato Glaze and Crisped Sage

20 fresh sage leaves
3 Tbsp olive oil
4 medium-sized, ripe tomatoes, cut in wedges
2 tsp Worcestershire sauce
4 small boneless, skinless chicken breasts
2 cloves garlic, thinly sliced
3/4 cup dry white wine
2 Tbsp butter
2 tsp fresh lavender leaves (or tarragon)

Preheat oven to 450F.  Heat oil in a non-stick skillet just enough to sizzle water.  Place sage leaves in a single layer in oil and cook for about 30 seconds. As the leaves curl, use metal tongs to gently flip leaves and cook another minute or so.  Flip one more time and cook about another 30 seconds until leaves are fairly crispy.  Tip the pan to pool the oil away from the leaves and gently remove leaves to a paper towel.  Sprinkle them with a bit of coarse Kosher salt.

Transfer two tablespoons of the oil in the pan to a bowl.  Gently toss the tomatoes with the oil and Worcestershire and turn out in a single layer onto a jelly roll baking sheet with sides.  Place sheet in oven and roast tomatoes for about 15 minutes.

Meanwhile, reheat remaining oil in pan and sauté the chicken breasts over high heat, smooth-side down, for about 3-4 minutes, until golden brown.  Flip breasts, add garlic to pan and continue cooking another 3-4 minutes.  Add wine, cover, reduce heat and cook another 8-10 minutes, or until cooked through. 

Remove breasts to cutting board and allow to rest.  Melt the butter in the wine and add the lavender.  Remove tomatoes from oven and turn into the wine sauce, gently mixing the tomatoes into the sauce.  Add a bit of water if necessary to achieve a saucy glaze.

Serves 4.