Bulgur and Mushroom Pilaf

If you like to cook a meat, a vegetable, and a starch, this recipe could help shake things up a bit in the starch section of your plate. It's a pretty quick recipe. When I made this I just skipped the porcini mushrooms. I'm sure they would be good. I didn't have them, so I didn't bother. I just skipped ahead to step 2 and added 1 c water where it called for soaking liquid. Bonus. Bulgur is a whole grain. Make sure you get bulgur wheat and not cracked wheat. They look the same, but aren't. This recipe is from the cookbook "The Quick Recipe from the Editor's of Cook's Illustrated Magazine".

BULGUR AND MUSHROOM PILAF

Serves 4 to 6

INGREDIENTS

½ oz Dried porcini mushrooms

3 T unsalted butter

1 medium onion, chopped fine

1/4 tsp salt

8 oz cremini (preferably) or white button mushrooms, stem ends trimmed, quartered (or cut into 6 pieces if large)

2 medium cloves garlic, minced or pressed through a garlic press (about 2 tsp)

1 ½ c bulgur, preferably medium-grain

1 3/4 c canned low-sodium chicken broth

1 ½ tsp soy sauce

1/4 c chopped fresh parsley

ground black pepper

1. Mix the dried porcini mushrooms with ½ cup hot tap water in a small microwave-safe bowl. Cover the bowl with plastic wrap, cut several steam vents with a paring knife, and microwave on high power for 30 seconds. Let stand until the mushrooms soften, about 5 minutes. Lift the mushrooms from the liquid with a fork and mince. Pour the liquid through a small strainer lined with a single layer of paper towel and placed over a measuring cup. Add enough water to the soaking liquid to total 1 cup and set aside.

2. Meanwhile, melt the butter in a large skillet over medium-high heat. When the foaming subsides, add the onion and 1/4 teaspoon salt and cook, stirring occasionally until the onion has softened, 3 to 4 minutes. Add the fresh mushrooms and cook until reduced in volume and beginning to brown, 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in bulgur, broth, soy sauce, and reserved mushroom soaking liquid and bring to a boil. Cover, reduce the heat to low, and simmer until the bulgur is tender, about 15 minutes. Using a fork, stir in the parsley and fluff the bulgur. Adjust the seasonings with salt and pepper to taste. Serve immediately.

Pisole

This vegetarian soup is quick, easy, good, and healthy. What more could you want? It does have a bit of spicy heat, so it's not ideal for most kids. The ingredient list makes this soup look daunting, but there is only a small amount of chopping, a quick saute, lots of opening cans, and dumping. The original recipe included pork. If you want pork, coat some pork pieces in flour and saute then in oil before you add them to the soup. This was my recipe originally, but my sister Julie has probably made pisole 50 times more then I have. So, maybe it's Julie's recipe now? This soup freezes well. Hominy is sold in the Mexican food section of the supermarket. There is yellow and white hominy. I've never noticed a difference in taste. I usually get one can of each to make the soup more fancier. I serve this with whole grain cornbread muffins. I don't speak Spanish, and this may or may not be misspelled.

PISOLE

INGREDIENTS

¼ c vegetable oil

1 medium onion, chopped (about 1/2 c)

1/4 c carrots, chopped

1/4 c celery, chopped

1 clove garlic, pressed through a garlic press

1 T chili powder

2 cups cooked pinto beans (or just use one can)

2 15 oz cans hominy, drained

¼ c chopped greed chilies or green pepper (or just use one can)
1 15 oz can chopped tomatoes

4 c vegetable (or chicken) broth

1 tsp salt

¼ tsp pepper

1 ½ tsp dried oregano leaves

1 small onion chopped (about 1/4 c)

¼ c snipped cilantro

Saute 1/2 c onion, 1/4 c carrot, and 1/4 c celery until tender. About a minute before the onion/carrot/celery mixture is done, add the garlic and chili powder. Saute one minute. Add all the remaining ingredients except onion and cilantro. Heat to a boil, reducing heat . Cover and simmer 30 to 40 minutes. Sprinkle with the remaining 1/4 c chopped onion and cilantro.

Tomato Soup from Canned Tomatoes

I don't know if it's Campbell's tomato soup has changed or if my taste has changed. But,is seems as if the Campbell's tomato soup is a whole lot sweeter then it used to be. It also tastes a whole lot like corn syrup. I've mused over the idea of making soup from canned tomatoes for a few years. Then I came across this post with general instructions. I had to give it a try. This is the recipe I came up with.
See also my recipe for tomato soup from fresh tomatoes.

Tomato Soup from Canned Tomatoes

INGREDIENTS
oil to saute
1 onion
3 cloves garlic
3 14.5 oz cans tomatoes
1 15 oz can vegetable or chicken broth
1 tsp salt
1 tsp honey
2 c milk

In a dutch oven, saute onion and garlic in oil over medium high heat until soft. Add tomatoes, broth, salt and honey. Simmer 45 minutes. Puree with an immersion blender until smooth. Add milk. Heat until warm. Serve. You can freeze leftovers.

Chili and Vegetarian Chili

A few years ago they had a chili cook off at the local bar during a football game. I wasn't aware this was happening before I got there or I would have brought a crock pot full. While I was sampling the chili I pondered this question "Which chili would the local, mostly farmer, crowd find least offensive? My chili with TVP (Textured Vegetable Protein), my sister's chili with Bulgar wheat, or my *no rules* sister's chili with green peas." I still sometimes ponder this years later. Now I make my vegetarian chili with Bulgar wheat in place of the hamburger. I ran out of TVP and didn't want to buy more just for chili. The vegetarian chili also omits the Worcestershire sauce. Worcestershire contains a small amount of anchovies. It's a stealthy non vegetarian ingredient.
I recommend using the Penzy's medium hot chili powder. I recently switched to Penzy's chili powder. It changed the chili I've been making for maybe 20 years from good to fantastic. If you order online, I suggest you get the spices in bags rather then the glass jars. It's a better value.
Try this with my cornmeal muffins and a sprinkling of cheddar cheese. This recipe is adapted from "The Frugal Gourmet Cooks American".

Chili (pictured)
INGREDIENTS
1 lb lean hamburger
2 T oil
1 large yellow onion, peeled and chopped
3 cloves garlic, peeled and crushed
3 T chili powder or to taste (I prefer Penzy's medium hot chili powder)
1 T cumin
1 T Worcestershire sauce
1 28 oz (or two 15 oz) cans of diced tomatoes
1 green pepper, chopped
2 15 oz cans kidney beans
salt to taste

Brown hamburger in the oil along with onion, garlic, and chili powder. Drain any excess fat. Add remaining ingredients and simmer, stirring 1 1/2 hours. The chili is much better the second day.


Vegetarian Chili
INGREDIENTS
2 T oil
1 large yellow onion, peeled and chopped
3 cloves garlic, peeled and crushed
3 T chili powder or to taste (I prefer penzy's medium chili powder)
1 T cumin
1 28 oz (or two 14.5 oz) cans of diced tomatoes
1 green pepper, chopped
2 15 oz cans kidney beans
1 15 oz can water
1/2 c Bulgar wheat
salt to taste

Saute the onion, garlic and chili powder in the oil. Add remaining ingredients and simmer, stirring 1 1/2 hours. The chili is much better the second day.

Pasta with Fennel, Tomatoes, and Capers

I threw this together today. It's basic and easy. Kristy used to make something like this. Neither of us could remember the exact recipe. Luckily it is a recipe that you can't goof up. It's a good way to try fennel if you haven't tried it before. You can leave out the capers if you want, but I like 'em.

PASTA WITH FENNEL, TOMATOES, AND CAPERS

INGREDIENTS

1/2 lb of pasta

1/2 onion, chopped

1 fennel bulb sliced in half lengthwise and then sliced width wise

1 clove garlic, crushed

olive oil

1 tsp salt

1/4 tsp red pepper flakes

28 oz can tomatoes, chopped

1/2 c white wine

1/2 T capers, rough chopped

1/2 tsp sugar

1 T parsley, chopped

1 T fennel fronds, chopped (the stuff that looks like dill on the fennel bulb. Dill looks like a feathery stick like plant. You'll figure it out)

Cook the pasta as directed. While you are doing that, saute onions in olive oil with medium heat in a large skillet for (I'm guessing) one to two minutes. Add the chopped garlic. Saute 30 seconds to one minute. Add the fennel bulb, salt and red pepper. Saute until the fennel begins to cook through. I didn't time this, but this took a while, 5 minutes maybe. Add the chopped tomatoes and the juice from the can. Add the capers, white wine, and sugar. Simmer until the sauce has thickened. Approximately 15 minutes. (I did time this.) Toss with the cooked pasta and cook a minute or two. Garnish with parsley, fennel fronds, and Parmesan cheese.

Whole Wheat Sweet Potato Muffins

This is another healthy recipe from Kristy. Well, there's a good amount of sugar, but I'll still call them healthy. I've never made the muffins with white flour (as called for in the original recipe), because they are really good with wheat flour. The whole wheat and sweet potatoes make a nice match. I use whole wheat pastry flour for all muffins, because they come out lighter. By the way, paper cup liners are for cupcakes and not muffins. If you bake muffins in greased muffin tins, the outsides of any muffins form a nice enticing crust. Julie taught me that.

KRISTY’S SWEET POTATO MUFFINS

INGREDIENTS

1 c packed brown sugar
1/2 c canola oil (or whatever oil)
1 tsp vanilla
2 eggs
2 c AP flour -I used all whole wheat pastry flour, whole wheat will work too

2 t baking powder

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp allspice

1/2 tsp salt

4 c peeled, grated sweet potato (I use the grating attachment on my food processor)

1/2 c raisins

1 c walnuts, pecans, or almonds

Preheat oven to 350 degrees. Whisk together brown sugar, oil, vanilla, and eggs in a small bowl. Mix together flour, baking powder, spices, salt, and sweet potatoes in large bowl. Stir egg mixture into flour mixture until just combined, stir in raisins and nuts. Spoon into greased muffin tins. The muffins don't really rise in the oven, so fill the muffin tins to the top and smooth the tops of the muffins. If the batter is uneven, the muffins will have bumpy tops. Bake 25-30 minutes until toothpick comes out clean. Run knife around the edge to release muffins and invert. They taste best when warm (or rewarmed).

Whole wheat pasta with greens and beans

This recipe makes enough to feed 457 people. O.K. maybe not that many, but it makes way more food then you would think for only 3/4 lb of pasta. Today I thought this was pretty good. I thought it was really good when I made it before. My opinions change I guess. I like more stuff in the stuff to pasta ratio. So, next time I'll try only making 1/2 of the box of pasta. I recommend making this with kale. I think kale is awesome. Buy the green kale, they have it at Central Market and I've seen it recently at Dan's Supervalue. I haven't tried the ornamental (purple) kale. I don't trust that anything grown to be ornamental could taste good. This is a good dish for vegetarians. It is a complete protein with the beans and the whole wheat pasta. Plus you get iron from the kale. This recipe comes from America's Test Kitchen. I agree them, Ronzoni makes good whole wheat pasta.

WHOLE WHEAT PASTA WITH GREENS, BEANS, TOMATOES, AND GARLIC CHIPS

Serves 4-6

If you don’t use 13.25 oz Ronzoni (brand of whole wheat pasta they recommend) use 3/4 lb of a whole wheat pasta.

INGREDIENTS

3 T olive oil

8 garlic cloves, 5 cloves sliced thin lengthwise, 3 cloves minced or pressed through a garlic press (1 Tablespoon)

Salt

1 medium onion, diced small (about 1 cup)

½ tsp hot red pepper flakes

14 c loosely packed kale or collard greens (1 to 1 ½ lbs), thick stems trimmed, leaves chopped into 1-inch pieces and rinsed, water still clinging to leaves (I use 2 bunches)

1 ½ c low-sodium chicken broth (about 1 can)

1 can (14 ½ oz) diced tomatoes, drained

1 can (15 oz) cannellini beans, drained and rinsed

3/4 c pitted kalamata olives, roughly chopped

13 1/4 oz whole wheat spaghetti

2 oz Parmesan cheese, finely grated (about 1 cup), plus additional for serving

ground black pepper

1. Heat oil and sliced garlic in 12-inch straight-sided saute pan over medium-high heat. Cook, stirring and turning frequently, until light golden brown, about 3 minutes. Using a slotted spoon, transfer garlic to plate lined with paper towels. Sprinkle lightly with salt.

2. Add onion to pan; cook until starting to brown, about 5 minutes. Add minced garlic and red pepper flakes; cook, stirring constantly until garlic is fragrant, about 30 seconds.

3. Add half of the greens to pan; using tongs, toss occasionally, until starting to wilt, about 2 minutes. Add remaining greens, broth, tomatoes, and 3/4 tsp salt; cover (pan will be full); increase heat to high and bring to strong simmer. Reduce heat to medium and cook, covered, tossing occasionally, until greens are tender, about 15 minutes (mixture will be somewhat soupy). Stir in beans and olives.

4. Meanwhile, bring 4 quarts water to a boil in a Dutch oven over high heat. Add spaghetti and 1 tablespoon salt; cook until pasta is just shy of al dente. Drain pasta and return to pot. Add greens mixture to pasta, set over medium-high heat, and toss to combine. Cook until pasta absorbs most of liquid, about 2 minutes. Stir in 1 cup Parmesan; adjust seasoning with salt and pepper. Serve immediately, passing garlic chips, extra-virgin olive oil, and Parmesan separately.

Sweet Potato Pancakes

I went on a cooking adventure tonight. I only had one lone sweet potato and I didn't know what to do with it. All my recipes call for more then one sweet potato and I didn't want to heat the oven just to bake it. So I decided to experiment. I combined my recipe for potato pancakes (I'll post it sometime) with the spices in my oven baked sweet potato fries. Oh the tension. Would the sweet potatoes be too much work for the food processor? Would the pancakes cook before the they burned? Would they taste good? The results? The were really good. They would be good as a side dish or served for breakfast along side breakfast burritos. They were good on their own or with ketchup. I doubled the recipe when I wrote it here. I'm sure they would be good with whole wheat flour or without the spices (ya know, for the kids). But, I haven't tried either of these things.

SWEET POTATO PANCAKES

Yield 14 3-4-inch pancakes

INGREDIENTS

2 eggs

1 small onion, cut into large chunks

1 tsp salt

2 T flour

1/4 tsp baking powder

2 sweet potatoes, peeled, cut in half and then sliced (it's easier then cutting it into cubes)

1/2 tsp chili powder (I used half chili powder and half chipoltle powder)

1/4 tsp pepper

Place all ingredients in the food processor and process until combined. Cook the pancakes in an oiled, nonstick pan. Spoon on the batter and spread it out. Cook on medium to medium-high. Make sure the first side is done before you flip them so the pancake stays together.

Coleslaw

Welcome back Spring. Made this way, coleslaw is actually good for you. Especially if you use yogurt instead of sour cream. If the yogurt is fat free, the only fat in this recipe comes from the 2 Tablespoons of Mayo. Two tablespoons of Kraft coleslaw dressing has 110 calories and 80 from fat. (these figures are for Kraft food service coleslaw dressing, which I assume is the same as what they sell in the supermarket) If you are going to actually grate your own cabbage, (I'm assuming most people will just buy bag of coleslaw mix) purple (red) cabbage has many more vitamins. The stuff that makes it purple has lots of vitamins. It also looks fancier. The dressing will turn color a bit the next day if you use purple cabbage. Something to note if you care about those kinds of things. This coleslaw recipe tastes like traditional coleslaw. The variations don't actually vary the flavor much, but they might fit with your menu better. This recipe is from America's Test Kitchen.

COLESLAW

INGREDIENTS

1 lb red or green cabbage (about ½ med head) shredded fine or chopped (about 6 cups)

salt

1 medium carrot, peeled and shredded

½ c buttermilk

2 T mayo

2 T sour cream (I use yogurt)

1 small shallot, minced (2 T)

2 T minced fresh parsley

½ tsp cider vinegar

1/4 tsp Dijon mustard

½ tsp sugar

1/8 tsp ground pepper

1. Toss shredded cabbage and 1 tsp salt in a colander over a medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under running cold water. Press, but do not squeeze to drain. Combine with carrots.

2. Stir in remaining in a bowl and pour over coleslaw. (Can be refrigerated up to 3 days)

BUTTERMILK COLESLAW WITH SCALLIONS AND CILANTRO

substitute

1 T cilantro for parsley

1 tsp lime for vinegar

omit mustard

add 2 scallions, sliced thin

BUTTERMILK COLESLAW WITH LEMON AND HERBS

substitute

2 tsp lemon juice for vinegar

add

1 tsp fresh thyme

1 T minced chives

Pasta with Mushroom Cream Sauce

I used to make my own pasta with a cream sauce at home. Now, I've pretty much relegated cream sauces to when I got out to eat and decide I really want them. Should you want to venture into the realm of cream sauces, this is a good one. In Italy, pasta with cream sauce is a side dish and not a main dish. You may want to serve it that way. The important trick to this sauce is to actually cook the mushrooms for 10 minutes. They will look like they are done after a few minutes, but if you continue on with the recipe at that point, you'll be disappointed. The sauce will have a weird, bitter taste. That's the voice of experience talking.

Now to deal with the issue of the onions. Originally the recipe did not call for them. Kristy was making a similar recipe that included onions. Hers was better, so I added the onions to mine. I don't remember when I added the onions to the skillet. Instinct tells me that 10 minutes will be too long. I'd guess that adding the onions to the skillet after the mushrooms have been cooking five minutes would work.

PASTA WITH MUSHROOM SAUCE

INGREDIENTS

1 12oz package mushrooms

1/2 onion chopped

3 Tbsp butter

1 cup half and half

1/2 tsp salt

1/2 cup grated Parmesan

1. Coarsely chop mushrooms. In a 10 inch skillet over medium-high heat, cook mushrooms in the butter, stirring frequently. After 5 minutes, add the onions and cook until mushrooms are tender and browned, about 10 minutes total. (not less then 10)

2. Stir half and half and salt and 1/4 c Parmesan into mushrooms; cook, stirring, until sauce reduces slightly, about 5 minutes. Stir in extra 1/4 cup of Parmesan. Makes about 1 1/2 cups sauce or enough to serve over 1/2 pound pasta. Serves 2

Lemon Pasta with Chick peas and spinach

This is a quick, easy, healthy, last minute supper idea. Even healthier if you use whole wheat pasta. I recommend Ronzoni. The lemon sauce won't mask the whole wheat flavor of the pasta the way a spicy Puttanesca sauce will. So, you have to like whole wheat pasta to use it in this recipe. By the way, chick peas and garbanzo beans are different names for the same bean. I was out of chick peas when I made the pasta in the picture, so I substituted black eyed peas.

Lemon pasta with chick peas and spinach

INGREDIENTS
2/3 c dried chick peas

1 bay leaf

1 medium clove garlic

OR 1 can of garbanzo beans

3 crushed cloves garlic

1 ½ LB spinach (or one box, thawed and squeezed)

¼ c olive oil

2 tsp fresh minced thyme (or 2 tsp dried)

1 tsp salt

1/2 LB pasta

3 T lemon juice (fresh is better, I use bottled)

The Original instructions:

1. Soak chick peas overnight covered by 2 inches water. Cook with bay leaf and garlic clove 35-40 minutes. Can be refrigerated up to 2 days.

2. Bring 4 quarts of water to boil for pasta.

3. Stem spinach and wash. Cook in a Dutch oven or deep pot with some water until wilted .(5 minutes) Drain.

4. Heat oil. Add garlic and thyme and sauté over medium heat for 2 minutes. Add chick peas until warm. (1 minute) Add spinach and salt. Heat and mix thoroughly. (2 minutes) Taste for salt and seasoning.

5. Toss with lemon juice and pasta.

My way:

1. Cook the pasta.

2. Heat oil. Add garlic and thyme and sauté over medium heat for 2 minutes. Add chick peas until warm. (1 minute) Add spinach (squeezed and thawed from a box) and salt. Heat and mix thoroughly. (2 minutes)Taste for salt and seasoning.

3. Toss with lemon juice and pasta.

Jerusalem Sandwich

Those of you from the Bismarck area might remember the Green Earth Cafe. They served a Jerusalem Sandwich and I've tried to recreate it. I had written that you should serve this on Pumpernickel. I don't know if that was the way the Green Earth served it, or if it was just how I ordered it. I have found, however, that I prefer it on whole wheat. I have to give a shout out to Sandi for introducing me to this yummy sandwich. The filling makes enough for one and a half sandwiches. I just made one fat sandwich instead.

Jerusalem Sandwich

INGREDIENTS

2-3 T chopped or sliced black olives

3 T cream cheese

2 T chopped walnuts

2 T chopped dates

sprouts

Two (or three) slices of bread.

Mix the olives, walnuts, dates, and cream cheese. Spread the mixture on one slice of the bread. Top with sprouts and the other slice of bread.

Focaccia

This makes good focaccia bread, but I usually use it as the crust for pizza. This is the dough I use for my indoor pizza. When the weather is warm enough, I cook pizza outside on the grill. When there are a few people around, I usually make two pizza pan sized pizzas and one pizza sized focaccia bread with this recipe. I like to make small crusts for individual pizzas. It's great for a quick lunch or supper. If you have kids, they like making their own individual pizzas. You can also freeze a full size pizza crust for a family supper. Just pop it out of your pan after you bake it and put it back in the pan after you take it out of the freezer.

The original recipe called for all white flour. I've done some experimenting. All whole wheat will also work. It's a bit wheaty the first day, but mellows by the second day. I would recommend substituting 1/2 c whole wheat flour in place of 1/2 c of the white flour, even if whole wheat is not your thing. It adds some flavor and character to the dough. Stacy (who happened to be here when I was cooking the pizza in the picture) say she thinks adding some whole wheat to pizza dough also makes the dough more tender. I think she's probably right. This recipe is from "The Frugal Gourmet Cooks Three Ancient Cuisines."

These pizza rounds are for us to eat when we go to Julie's house after she has her baby. They were requested by her husband Al. He has somehow managed never to be around when I have made pizza. Here you go Al. This is for you.

FOCACCIA ROMANA

INGREDIENTS

2 pkgs. fast-rising dry yeast

2 c tepid water (105-115)

2 T sugar

1/4 c olive oil

1/2 c salad oil

1 tsp table salt

5 1/2 c unbleached flour (see into)

3 cloves garlic, crushed

1/4 c olive oil for topping

1 T whole rosemary

1 T kosher salt for topping

Dissolve the yeast in the tepid water. Add the sugar, olive oil, salad oil, and regular salt. Using your mixer, mix in 3 cups of the flour and whip until the dough begins to leave the sides of the mixing bowl. Let rise about 10 minutes

Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice. Punch down after each rising. (The frugal Gourmet, who wrote this recipe, does all this with his kitchen aid. He kneads the dough with the dough hook. Lets it rise right in the bowl. and "punches it down" by turning on the dough hooks.) When I made this yesterday, it took about 30 minutes for the first rise, although I let it go for 45 minutes. It rose for 30 minutes the second time. At this point, there are a few options.

For baking focaccia:

Oil 2 baking sheets, each 13x18 inches, and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes. Brush the dough with the crushed garlic mixed with the oil for topping. Sprinkle with the rosemary and kosher salt on top. (Fresh Parmesan is nice too.)

Bake at 375 for about 30 minutes.

VARIATION: Top with green onions instead of rosemary.

For baking Pizza:

Oil 2 baking sheets, each 13x18 inches, and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes. Bake the dough for 15 minutes. Take the dough out of the oven and add your pizza toppings. Bake for the remaining 15 minutes. (it may take a few more minutes. depending on how long you had the oven door open, how many toppings, etc.)

For single serve pizza crusts:

Divide the dough into eight dough balls and roll or press into an circle. (Or an amorphous shape. It doesn't matter. It will look homemade.) Let rise 30 minutes. Bake either on a pizza pan (or baking pan) or directly on a baking stone. Bake for 15 minutes. At this point you can cool and freeze the pizza bases. Or, add pizza toppings and bake for 15 additional minutes.

If you are using frozen pizza bases, add the pizza toppings and bake for 15-20 minutes.

Vegetarian Pasta Puttanesca

This is a vegetarian version of pasta puttanesca . I got this recipe from my vegetarian sister Kristy. Normally puttanesca includes anchovies. Pasta Puttanesca translates to whorehouse pasta. This is a recipe the whores could make this by opening up cans and heating cooking on a hotplate. I have altered the recipe to my liking, adding way more red pepper flakes and garlic. Normal humans might want to use less. Since this recipe is so flavorful it works really well with whole wheat pasta. I like the Ronzonni brand. (they have it at Central Market) This is an easy last minute dish.

PASTA ALLA PUTTANESCA

INGREDIENTS

1 28-oz can whole tomatoes, juice discarded

¼ c olive oil

4 medium garlic cloves

½ tsp red pepper flakes

8 large black olives (2-oz)

8 large green olives (2-oz)

2 T drained capers

Salt to taste

1/2 LB pasta

Cook the pasta according to the package directions. Meanwhile...

1. Rough chop tomatoes

2. Heat oil over medium heat and add garlic and red pepper until golden. (2 minutes)

3. Add the rest of the ingredients until sauce thickens. (15 minutes) Salt to taste. This needs very little salt however, because olives and capers are high in salt.

4. Toss with pasta and Parmesan.

Lora's Weird Wheat Berry Salad

This salad sound weird and looks weird, but tastes good. I think the fresh dill is what makes it so good. The original recipe was called perfect protein salad. It called for soy beans instead of white beans. With the soy beans and the tofu I guess it was quite the protein bomb for vegetarians. I didn't like the name "Perfect Protein Salad" so I changed it. I only made this recipe the first time because I happened to have cooked soybeans and cooked wheat berries on hand. (first and only time that happened). Glad I did, because I would never have made this based on reading the recipe. I make it using cottage cheese. Wheat berries freeze well after they are cooked, so go ahead and make extra wheat berries. See also the Wheat Berry Pilaf for breakfast and my whole grain nutrition entry. This recipe is from the Moosewood Cookbook.

WEIRD WHEAT BERRY SALAD

INGREDIENTS

1 can or 1 1/2 c white beans

3/4 c dry wheat or rye berries, soaked overnight (1 ½ c cooked)

1/4 to 1/3 c cider vinegar (to taste)

1 tsp salt

fresh black pepper, to taste

1/4 c minced fresh dill (or 2 tsp dried)

1/4 to 1/3 c mayonnaise

1 to 2 cloves garlic, minced

½ c finely minced parsley

1 c cottage cheese or mashed tofu

3 scallions, finely minced

1 medium carrot, minced

1 small cucumber, peeled, seeded, and minced

a little bit of bell pepper (I used 1/4 a green pepper)

optional: minced red onion or celery, fresh alfalfa sprouts, sliced radish, tomato slices for garnish

Soak: Soak the wheat or rye berries for at least 30 minutes. (Soaking them overnight is also fine)

1. Place the soaked wheat or rye berries in another saucepan and add at least 2 cups of water. Bring to a boil, partially cover, and simmer until tender. This will take between 1 and 1 1/4 hours. When the wheat berries are cooked, (chewy but not burst open, some will still crack open , that's O.K.) drain well. Transfer to a medium sized bowl.

2. Combine everything and mix well. Serve garnished with ripe tomato slices.

Fresh Tomato Soup

The reviews for this soup have varied from "I don't like tomatoes, but I really like this soup." to "We made it and we thought it was terrible. We had to really doctor it up." Fresh tomato soup is a staple at my house. Or it was until they closed the local green house that grew fresh tomatoes. I miss you greenhouse. This recipe originally called for a cup of cream added after you blend the soup, and then bringing the soup back to a simmer. I don't think it needs the cream, but feel free to add it if you like. If the soup isn't quite right, try adding more salt. With tomato recipes (like salsa) the fix is usually to add more salt. I like to freeze this soup in single serve Ziploc containers. The soup in the picture was frozen in a Ziploc container. I tried to make the picture fancy by adding cheese to the soup. Turns out cheese does not float.

Fresh Tomato Soup

INGREDIENTS

1 T olive oil

½ medium onion, chopped

¼ tsp pepper

8 tomatoes (2 ½ lbs), chopped

4 c water

1 tsp salt

1. Sauté onions in olive oil in a soup pot.

2. Add the tomatoes and pepper, and cook 20 minutes on low. Add water and salt.

3. Cook 40 minutes uncovered.

4. Blend in batches in a food processor or just blend with an immersion blender.

Scalloped Potatoes

The scalloped potatoes with chipoltle and smoked cheddar are amazing. They are vegetarian, but the smokiness of the cheddar and the chipoltle make them have a bacony flavor. I haven't tried the regular recipe. But I'm sure that's good too. I would imagine it would be good with Swiss cheese too. The recipe originally called for all the cheese on the top. But Kristy (who found the recipe) and I think mixing in some cheese with the potatoes would be better. Be sure to actually wait the ten minutes before serving. When casseroles or meat or scalloped potatoes cook, all the moisture is pushed to the edges of the casserole (or meat). After resting, the moisture is distributed more evenly. In the case of casseroles, that means when you dish it all the sauce won't seep into the whole where you dished from. In the case of meat it means the juice will stay in the meat and not run all over the plate. This reicpe is from America's Test Kitchen.

SCALLOPED POTATOES

Serves 4 to 6

You can substitute Parmesan instead of cheddar.

INGREDIENTS

2 T unsalted butter

1 small onion, minced

2 medium cloves garlic, minced or pressed through a garlic press ( about 2 tsp)

1 T chopped fresh thyme (or 1 tsp dried thyme)

1 1/4 tsp salt

1/4 tsp ground pepper

2 ½ lbs ( about 5 medium) russet potatoes, peeled and cut into 1/8-inch -thick slices with the slicing disk of a food processor

1 c canned low-sodium chicken broth

1 c heavy cream

4 oz cheddar cheese, shredded (1 c)

1. Adjust an oven rack to the middle position and heat the oven to 425 degrees.

2. Melt the butter in a large Dutch oven over medium-high heat until the foaming subsides. Add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add the garlic, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, and cream and bring to a simmer. Cover and reduce the heat to medium low and simmer until the potatoes are almost tender ( a paring knife can be slipped into and out of a potato slice with some resistance), about 10 minutes. Mix in half of the cheese.

3. Transfer the mixture to an 8-inch square baking dish ( or other 1 ½ quart gratin dish); sprinkle evenly with the remaining cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 10 minutes before serving.

SCALLOPED POTATOES WITH CHIPOLTLE CHILE AND SMOKED CHEDDAR CHEESE

INGREDIENTS

2 T unsalted butter

1 small onion, minced

1 large chipoltle chile in adobo sauce, minced (about 1 ½ T)

2 medium cloves garlic, minced or pressed through a garlic press ( about 2 tsp)

1 T chopped fresh thyme (or 1 tsp dried thyme)

1 1/4 tsp salt

1/4 tsp ground pepper

2 ½ lbs ( about 5 medium) russet potatoes, peeled and cut into 1/8-inch -thick slices with the slicing disk of a food processor

1 c canned low-sodium chicken broth

1 c heavy cream

4 oz smoked cheddar cheese, shredded (1 c)

1. Adjust an oven rack to the middle position and heat the oven to 425 degrees.

2. Melt the butter in a large Dutch oven over medium-high heat until the foaming subsides. Add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add the chipotle, garlic, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, and cream and bring to a simmer. Cover and reduce the heat to medium low and simmer until the potatoes are almost tender ( a paring knife can be slipped into and out of a potato slice with some resistance), about 10 minutes. Mix in half of the cheese.

3. Transfer the mixture to an 8-inch square baking dish ( or other 1 ½ quart gratin dish); sprinkle evenly with remaining cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 10 minutes before serving.

Wheat Berry Pilaf

I like to eat this as an alternative to oatmeal. Ya know, you have to mix things up. Wheat berries have satisfyingly chewy texture and wheaty flavor. Wheat berries are a great whole grain. The larger and less processed a grain is, the healthier it is for you. The more work your digestive system is doing, the better. For example the descending order of healthiness would be Whole oats, Irish oats, rolled oats, and instant oats. Wheat berries are what they call the whole kernels of wheat in a health food store. If you're a farmer or like me and have a farmer friend, you don't even have to go to the store. They just show up at your house. Thanks Steve and Karen. If you use wheat berries for other things, Like Lora's Weird Wheat berry Salad, wheat berries, like all (or at least most) whole gains will freeze well after they are cooked. I added a Tablespoon of brown sugar to Kristy's original recipe. She likes this with a little warm milk. I think milk is kind of disgusting, especially warm. So, I just eat mine plain. By the way, it's a cinnamon stick in the picture if you were wondering.

KRISTY’S WHEAT BERRY PILAF

INGREDIENTS

1 c wheat berries

3 c water

pinch sea salt

1 cinnamon stick

1 T dark brown sugar

1/3 c golden raisins

1/3 c dried cranberries

½ c chopped almonds, toasted

½ T butter or olive oil

Soak wheat berries 8 hours or over night. Drain. Place in heavy-bottomed pot with water, sea salt, brown sugar,and cinnamon stick. Cover and bring to boil. Reduce heat and simmer 1 ½ hours until tender. Stir in remaining ingredients. Cover and let sit 10 minutes. Drain off any excess liquid and remove cinnamon stick.

Ginger Carrot Soup

Sometimes I make this soup and I think it's the perfect delicious healthy spa style meal. Other times I just think it's just OK. The cashews are good in here even though they seem weird. I've made it without the dried mint before and it still worked. You can serve cornbread with this soup for a healthy lunch.

GINGER CARROT SOUP

INGREDIENTS

2 lbs carrots

4 c water

1 T olive oil

1 ½ c chopped onion

2 cloves garlic, minced

2 T grated ginger

1 ½ tsp salt

1/4 tsp each:

cumin

ground fennel

cinnamon

all spice

dried mint

3-4 T lemon juice

1 c toasted cashews

1. Cut carrots into 1-inch chunks. Put in a medium sauce pan with water and salt, cover, bring to a boil. Simmer until very tender. (10-15 minutes)

2. Heat the oil in a small skillet. Add onions and saute over medium for about 5 minutes. Add garlic, ginger, salt, and spices. Turn heat to low and continue to saute 8-10 minutes until well mingled and onions are very soft. Add lemon juice.

3. Puree everything (including cashews) in food processor in batches. Rewarm before serving. Alternatively, blend with an immersion blender in the saucepan off heat. Pass buttermilk for drizzling. (Optional) Cashews only keep for a day or so in the fridge before getting soggy. This soup will not freeze.

Sichuan chile sauce

This spicy sauce is my staple for making stir fry. If you've had stir fry at my house, odds are this was the sauce. Chili and garlic sauce is in the Asian food isle of the supermarket. Add a little to any stir fry sauce to make it spicy. I doubled the original Sichuan sauce recipe because I didn't think it made enough. This recipe is from America's Test Kitchen.

SICHUAN CHILE SAUCE FOR STIR FRY

INGREDIENTS

6 T dry sherry (I used white wine because I don't keep sherry on hand)

4 T chicken broth

3 T soy sauce

2 T Asian sesame oil

2 T chili paste (I used more)

1 T cornstarch

½ tsp toasted and ground Sichuan peppercorns (I used black pepper because I didn’t have Sichuan)

½ tsp sugar

Combine all ingredients in a small bowl and set aside. Add at the end of the stir fry.