Roasted Brussels Sprouts with Garlic

Copyright Mark Bittman: How to Cook Everything Vegetarian

1 pound Brussels sprouts

1/4 cup extra virgin olive oil

5 cloves peeled garlic, or more to taste

Salt and freshly ground black pepper

1 tablespoon balsamic vinegar

1. Preheat the oven to 450. Trim the hard edge of the stem from the Brussels sprouts, then cut each in half through its axis. Put the oil in a large ovenproof skillet over medium-high heat. When it shimmers, arrange the sprouts in one layer, cut side down. Toss in the garlic and sprinkle with salt and pepper.

2. Cook, undisturbed, until the sprouts begin to brown, 5 to 10 minutes, then transfer to the oven. Cook, shaking the pan occasionally, until the sprouts are quite brown and tender, about 30 minutes.

3. Taste and adjust the seasoning; drizzle with the balsamic vinegar, stir, and serve hot or warm.

Ratatouille Pasta Toss

Ratatouille Pasta Toss

1/2 pound fusilli or bow-tie pasta
Olive oil for the pan
1 small eggplant, cut in 2" x 1/2" x 1/2" sticks
1/2 medium onion, diced
1/2 red pepper, coarsely chopped
1/2 cup white wine
3/4 c. roasted cherry tomatoes or oil-packed sun dried tomatoes (See note)
3 cloves garlic, minced
2 cups arugula, coarsely chopped
1/2 c. pine nuts

1. Put a large pot of water on to boil for the pasta and begin step 2 below. When the water is boiling, add salt and pasta, cooking until pasta is al dente. When pasta is cooked, drain, place in large bowl, and drizzle a bit of olive oil over it and toss.

2. Heat a heavy-bottomed skillet and add enough olive oil to keep eggplant from sticking. Heat until shimmering but not smoking. Add the eggplant, stirring frequently with a flexible spatula until browned on all sides and beginning to collapse.

3. Add onion and bell pepper to the eggplant. Stir occasionally, cooking until onion is translucent. Deglaze the pan with the wine.

3. Add roasted or sun-dried tomatoes and garlic, cooking until garlic is fragrant.

4. Add arugula; tossing until it is thoroughly wilted. Spoon mixture over pasta.

5. Add pine nuts to the empty pan, stir until toasted, then add to pasta mixture.

(Note: To roast cherry tomatoes, cut in half, drizzle with olive oil, add salt and pepper to taste, and roast in hot (475 degree) oven until liquid is evaporated and tomatoes begin to brown. They will keep in the refrigerator for at least a week, or in the freezer for several weeks.)

Stir-Fried Eggplant with Ginger-Plum Sauce

Copyright: Molly Katzen-Vegetable Dishes I Can't Live Without

1/3 cup plum jam (try not to get large pieces of plum)
2 teaspoons Dijon mustard
1/2 teaspoon fresh grated ginger
Salt and black pepper, to taste
2 large eggplants (about 3 pounds)
2 tablespoons canola oil or peanut oil
1/4 teaspoon salt
Red pepper flakes, to taste (optional)

Start by combining jam, mustard, and ginger in a bowl, stirring until combined. Add salt and pepper to taste. Set aside.

Cut eggplant crosswise into 1/2" by 1/2" sticks.

Place a large, deep skillet or wok over medium heat. After about a minute, add oil to the pan and swirl to coat. Add the eggplant and salt, and cook, stirring continuously with a flexible spatula and scraping the bottom of the pan often, for 10 to 15 minutes, or until the eggplant is golden brown, very tender, and has collapsed in volume by about half. (If the eggplant seems to be browning more quickly than it is becoming tender, reduce the heat to medium-low and/or add a splash of water.

Remove from the heat, add the plum sauce, and stir to combine. Season to taste with additional salt, if needed, and some freshly ground black pepper. Serve hot, warm, or at room temperature, topped with red pepper flakes, if desired.

Stuffed Anaheim Chiles

6 Anaheim Chiles
1 can pinto beans, drained and rinsed
1 1/2 cups cooked rice (See note)
1 small can diced green chiles
1/3 small onion
4 garlic cloves, minced
1 can diced tomatoes, drained (reserve some liquid)
1/2 teaspoon ground cumin
1 cup shredded cheese, divided (may use vegan cheese if desired)
Salt and pepper
Chopped tomato, green onions, or black olives (optional) for garnish

Bring a pot of water to a rolling boil. In the meantime, slice chiles from the stem to about 1/2" from the tip on one side only. Immerse in the boiling water for 4 1/2 to 5 minutes, lifting out with tongs and placing in a bowl of ice water to stop the cooking. Once the chiles are cool, use a spoon to scrape out the veins and seeds.

In a medium bowl, combine the rest of the ingredients, using only half the cheese. (Reserve the rest.) Stuff the chiles with the mixture and arrange in a baking dish sprayed with cooking spray. Top with the remaining cheese. Bake at 350 degrees for approximately 30 minutes, or until cheese is browned.

Note: I cooked brown basmati rice, substituting salsa for half the water, to use in this recipe

Warm Roasted Vegetable Salad with Arugula

3/4 pound small red potatoes
1/2 pound small eggplant
1/2 large red bell pepper
1 medium onion
1/4 cup plus 3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons grainy mustard
1 1/2 tablespoons white wine vinegar
2 cups arugula

Heat oven to 450 degrees (I use convection roast). Cut potatoes, eggplant, bell pepper, and onion into 1" chunks. Toss with oi and roast until browned and crispy, approximately 25 minutes.

Meanwhile, whisk olive oil, mustard, vinegar, and salt and pepper to taste in a small bowl.

When vegetables are done, toss them with torn arugula in a large bowl. Pour approximately 1/4 of the dressing over the vegetables (reserve the rest for another use, or pass at the table). Serve immediately.

Serves 2 as a light dinner.

Parmesan Artichoke Potato Casserole

Parmesan Artichoke Potato Casserole
From Marjorie Graham, Skaneateles, NY

5 russet potatoes
2 cups Parmesan cheese
1- 14 oz, can artichoke hearts, drained & chopped into small pieces
2 cups mayonnaise
8 oz. cream cheese
5 tsp. minced garlic
salt & pepper to taste
1/4 cup each Parmesan cheese & bread crumbs, mixed
paprika

Peel potatoes, cube & boil until tender.
Put potatoes through a potato ricer.
Mix potatoes with artichokes & rest of ingredients through salt & pepper.
Place into greased casserole & sprinkle with bread crumb mixture, then top with paprika.
Bake at 350 for 30 minutes & garnish with minced parsley.

Somewhat Tarascan Bean Soup

Copyright: Heirloom Beans by Steve Sando (Rancho Gordo Beans)

Somewhat Tarascan Bean Soup

1 pound plum tomatoes, halved
3 tablespoons extra-virgin olive oil
1/2 white onion, thinly sliced
2 garlic cloves, minced
4 cups cooked cranberry beans in their broth
3 to 4 cups vegetable broth (my modification; the original calls for chicken broth)
1 teaspoon dried Mexican oregano
Salt


Safflower oil for frying
2 day-old corn tortillas, cut into thin strips
2 ancho chiles, seeded and cut into narrow strips
1/2 cup queso fresco or other mild, moist white cheese
Sour cream for serving
Fresh cilantro leaves for serving

Line a large, heavy skillet with aluminum foil. Set over medium-high heat. Put the tomatoes cut side down in the pan and cook, turning occasionally with tongs, until blackened and soft, 10 to 15 minutes. Remove the tomatoes from the pan and chop. Set aside.

Remove the foil from the skillet and discard. In the skillet over medium-high heat, warm the olive oil. Add the onion, garlic, and tomatoes and saute until soft, about 10 minutes. Let cool slightly. Put the vegetables into a blender and blend until smooth. Transfer to a soup pot.

Puree the beans and their broth in the blender, adding some of the broth if necessary to keep the blades moving. Transfer to the put. Bring to a simmer and cook, stirring occasionally, for about 5 minutes.

Add the broth and oregano and season with salt. Cook for 10 minutes to allow the flavors to blend.

Meanwhile, pour the safflower oil to a depth of about 1/2 inch into a small, heavy skillet. Set over medium-high heat and heat the oil until it is shimmering. Fry the tortilla strips, turning with tongs, until crisp and medium brown, 2 to 3 minutes. Remove to paper towels to drain. Fry the ancho chile strips until they puff up and emit a spicy aroma, 2 or 3 seconds. Remove quickly as they can become bitter if overcooked.

Put a little cheese, a few chile strips, and some tortilla strips in each warmed bowl. Pour in the hot soup. Pass the sour cream and cilantro at the table for garnishing the soup.

(My notes: I combined the cooked onions, garlic, and tomatoes with the beans and used an immersion blender on them. It worked perfectly with MUCH less mess than dragging out a blender or food processer.)

This soup was discussed here.