Beet and Cheese Risotto

I made this risotto for dinner last night with the kids, who stood beside me on their stools, enthralled with the pinkness of the beets and how quickly the rice turned red. Whether they liked it for the taste or because of their role in stirring the risotto, they licked their plates clean (Margot's hand in the picture at left).


INGREDIENTS (serves 4):

1 medium beet, peeled and quartered
2 cups loosely packed beet greens, stems trimmed
2 cups water
2 cups vegetable broth
2 tablespoons extra-virgin olive oil
1 medium onion, minced
1 cup arborio rice
8 ounces shredded cheese (2 cups) - - we used the shredded Mozarella and Provolone we had in the fridge, but I'm sure anything from Cheddar to Parmesan works
Salt and freshly ground pepper
Freshly grated Parmigiano-Reggiano cheese, for serving

PREPARATION:

Place the beet in a food processor and pulse until finely chopped. Add the beet greens and pulse until finely chopped.

In a medium saucepan, bring the water and vegetable broth to a simmer. Heat the oil in a large saucepan. Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes. Add the rice and cook, stirring, for 2 minutes. Stir in the beets and beet greens and cook for 1 minute. Add the broth to the large saucepan, 1 cup at a time, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, 20 minutes. Add the cheese; season with salt and pepper. Cook, stirring until the risotto is creamy and thick, 3 minutes longer.

The recipe comes from Food and Wine and was apparently developed by a 6 year old... that's a lot of culinary wisdom at a young age!

Provencal Tomato Soup with Rice

Great soup. So good I didn't get around to taking a picture before it was all gone ;-)

INGREDIENTS (serves 4):

2 lb tomatoes
1 onion, halved and then then sliced thinly
2 medium carrots, coarsely grated
1 celery rib, finely chopped
4 garlic cloves, finely chopped
1 teaspoon fresh thyme, finely chopped
2 bay leaves
3 tablespoons olive oil
2 tablespoons tomato paste
5 cups of liquid (combination of chicken broth, water...)
pinch of crumbled saffron threads
1 teaspoon sugar
1/4 cup long-grain white rice

PREPARATION:

Blanch tomatoes (with a shallow X cut into skin using sharp paring knife) in boiling water for 10 seconds, transferring with a slotted spoon to a owl of ice and cold water to stop cooking. Peel tomatoes, then halve crosswise. Squeeze halves gently, cut sides down, over a sieve set over a bowl to extract seeds and juices, then press on seeds and discard them. Reserve juice and tomatoes.

Cook onions, carrot, celery, garlic, thyme and bay leaf in oil in a heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 5 minutes. Add tomatoes with reserved juice, tomato paste, water and broth, salt and pepper, saffron and sugar, then simmer, uncovered, stirring and breaking up tomatoes with a spoon occasionally, 20 minutes. Stir in rice and simmer, uncovered, until rice is tender, 10 to 20 minutes. Discard bay leaf and add salt and sugar to taste.

Corn and Tomato Gratin

Back to school means back to structured meal planning... so I'm back to some serious cooking on weekends. This is a delicious gratin that tastes more like a succulent bread pudding. Everyone asked for seconds and Margot even requested more tomatoes!

INGREDIENTS (serves 6 to 8):

1 1/2 lb red or yellow tomatoes, cut crosswize into 1/2-inch-thick slices
2 teaspoons salt
1 teaspoon black pepper
4 cups fresh corn kernels (from 5 to 6 ears)
1 cup whole milk
1/2 cup heavy cream
2 cups fresh bread crumbs (preferably from a day-old baguette, including crust)
1/2 cup chopped basil
1/2 cup finely grated parmesan
1 tablespoon butter, cut into small pieces

PREPARATION:

Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes. While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.

Put oven rack in upper third of oven and preheat oven to 375F. Butter a shallow 2-quart baking dish. Toss together bread crumbs, basil, and cheese in another bowl.

Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and all of corn. Arrange remaining tomatoes over corn, then top with remaining brad crumbs and dot with remaining butter.

Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.

The recipe comes from the September 2006 edition of Gourmet magazine.

Lentil and Bulgur Salad with Curried Onions and Bell Peppers

I wasn't kidding about making new salads! The kids like lentil stew in the winter, so I thought I would make this as a summer side. It's a middle-eastern recipe of which I'd seen different versions, and I ended up adopting different steps from each of the recipes! It turned out very good, so I thought you might like it too. I'd better warn you though that although it isn't very labor intensive, it took me almost an hour to get everything cooked as it needed to be.

INGREDIENTS (serves 6):

1 1/2 cup French green lentils, picked through and rinsed
1 cup bulgur wheat
1 cup of vegetable oil for frying
1 or 2 big yellow onions, quartered and sliced thin (depends on your taste for onions... I only put one in since we were sharing it with the kids)
2 red or yellow bell peppers, julienned
2 tablespoons Madras curry powder
1 teaspoon cumin
1/2 teaspoon ground cinnamon
salt and pepper

PREPARATION:

Place the lentils and 5 cups of cold water in a big saucepan, and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 18 to 20 minutes, until lentils are tender but not quite done. The best way to test lentils is to bite into one. You'll know if it needs more time: it will be hard and taste chalky.

Add the bulgur wheat and 1/2 teaspoon salt, cover, and remove from the heat. Let sit until the bulgur is tender and the water is absorbed, 20 to 25 minutes, adding more water if the wheat seems dry; or draining if you have excess water once the bulgur is done.

While the lentils simmer, heat the vegetable oil in a high-sided saute pan over high heat until a single onion piece placed in the oil sizzles. If the oil gets so hot that it's smoking, take the pan off the heat until the oil cools slightly.

Place the onions in the oil, being careful as oil may splatter. Fry the onions until they are translucid (it took me a good 20 minutes). Add the peppers and the spices, stirring them occasionally with a metal spatula, until the onions become golden brown ( another good 20 minutes).

Remove the onions and peppers with a slotted spatula, hold them over the oil for a few seconds to drain, then toss them directly onto the grains. Don't worry about draining every drop of oil, the oil will add needed moisture to the salad. I actually ended up adding a spoonful of the spice-infused oil to the salad along with the onions.

Taste the salad to see if it needs more of anything, particularly salt. You can sprinkle with chopped parsley. You can serve hot or at room temperature.

Couscous Salad with Roasted Vegetables and Sun-Dried Tomatoes

Hi! The kids are back from their month-long vacation in France with their grandparents. I'm excited to have them back, but it means the pressure is on again to crank out meals as fast as they eat them. I'm trying to make more summer-y meals, but they don't really like raw vegetables, so I'm trying a few couscous or lentil-based salads. And I dice all the vegetables finely so as not to have to deal with any grumblings.

Preparing this salad takes a bit of time, but it isn't as complicated as it sounds. Just think of it as three successive waves of vegetable chopping and roasting in the oven. It comes from the Once Upon A Tart book of recipes.

INGREDIENTS (serves 8):

1 1/2 cups couscous
1/4 cup dried currants or raisins
1/4 cup olive oil
1 small or 1/2 large eggplant, cut into 1/2-inch cubes
salt and freshly ground pepper
1 zucchini, diced fine
1 yellow squash, diced fine
3 garlic cloves, peeled and minced
1 red bell pepper, cut into 1/2-inch squares
1 red onion, diced fine
1/3 cup balsamic vegar
10 marinated sun-dried tomates, diced fine
1/2 cup fresh basil, cut into thin strips

PREPARATION:

Preheat the oven to 450F.

Combine the couscous and currants/raisins in a bowl big enough to hold the whole salad. Pour the boiling water mixed with 1 tablespoon of the olive oil over the couscous. Cover the bowl tightly with plastic wrap, and let the couscous rest until it has absorbed the couscous with a fork or your fingers.

Put the eggplant in a colander placed in the sink. Sprinkle the eggplant with a thin coat of salt, and toss it to distribute the salt to all sides of the eggplant. Let the eggplant rest for at least 20 minutes to "sweat" the bitterness out.

Toss the zucchini and yellow squash with 1 tablespoon olive oil, a sprinkling of salt (1/4 teaspoon), a few twists of freshly ground black pepper, and one-third of the garlic. Spread the zucchini and squash out on a sheet pan, place the plan in the oven, and roast until the vegetables begin to brown, approximately 10 minutes. Be careful not to overcook the zucchini and squash, because you don't want them to fall apart when you toss them with the couscous. Remove the sheet pan from the oven, and use a metal spatula to scrape the zucchini and squash (along with the pan bits and juices) off the pan and into the bowl with the fluffed couscous.

While the zucchini and squash are roasting, toss the diced pepper and onion in 1 tablespoon of olive oil, a sprinkling of salt (1/4 teaspoon) and pepper, and one-third of the minced garlic. When the squash is done, repeat the roasting instructions with the red pepper and onion, roasting for 10 to 15 minutes, until the edges start to blacken.

Repeat with the eggplant and remaining oil and garlic, but without any additional salt (I even rinced off the eggplant and patted it dry to remove any excess salt from sweating the eggplant). Roast for 15 to 20 minutes, until the undersides of the eggplant brown and the insides feel soft and creamy. Add to the bowl of couscous and roasted vegetables.

Add the vinegar, sun-dried tomatoes and basil, and gently toss the couscous with a big spoon or with your hands. Do your best to avoid breaking the vegetables.

Asparagi al Forno

Devine! I almost ate the whole plate myself.

1 1/2 lbs asparagus
1/2 c olive oil, separated
1/2 tbsp sea salt or other coarse salt
2 tbsp red wine vinegar
2 tbsp capers
1 egg, boiled with the white and yolk separated and chopped
1 scallion, sliced thinly

Preheat the oven to 500 degrees. Remove the tough/woody ends of the asparagus, then toss the remaining stalks with sea salt and 1/4c. of the olive oil. Spread the asparagus on a baking sheet and roast for 8 minutes. While the asparagus is roasting combine the remaining 1/4c. olive oil, vinegar, capers, egg white, and scallion with a whisk. Remove the asparagus from the oven, place it on serving plate, pour the vinaigrette over, and sprinkle it with the chopped yolk. Serve warm.

Orecchiette with Mini Chicken Meatballs

I made this for a dinner party the other night and it was so great for both kids and adults. Full of fresh ingredients, it's a perfect summer pasta dish! Not a cheap dish, but worth it for the flavors and healthy ingredients.

NOTE: I tried substituting chopped sausage without the skin and it was so good and easier than making the meatballs!

Adapted from Giada De Laurentiis

Ingredients

• 1 pound orecchiette pasta
• 1/4 cup plain bread crumbs
• 1/4 cup chopped fresh flat-leaf parsley
• 2 large eggs, lightly beaten
• 1 tablespoon whole milk
• 1 tablespoon ketchup
• 3/4 cup grated Romano
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 pound ground chicken
• 1/4 cup olive oil
• 1 1/2 cups low-sodium chicken stock, hot
• 4 cups cherry tomatoes, halved
• 1/2 cup freshly grated Parmesan
• 8 ounces bocconcini mozzarella, halved
• 1/2 cup chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

Green Vegetable Risotto

Somehow, all my weekend cooking ended up green, and not in any shade that photographs well. An otherwise very good lentil-based curry turned a yellow-ish green with shreds of cabbage adding to the overall effect. And I tried my hand (for the first time!) at a risotto but fell short of the pearly white dish I was going for. I think I would have been better off using homemade vegetable stock, or at least watering down my store-bought variety. It gave the rice a slightly yellow shade, offset by the green vegetables. The risotto was particularly good though, so here's the recipe without an accompanying picture ;-)

INGREDIENTS (serves 6):

300 g of Arborio rice (or other types of rice appropriate for risotto)
1 litre of vegetable stock
80 g of butter
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
1 glass of white wine
100 g of green beans, cut into 1-inch pieces
100 g of peas, fresh or frozen
100 g of asparagus, frozen, cut into 1-inch pieces
parsley, chopped
100 g of Parmesan cheese, grated
oil
pepper

PREPARATION:

Heat a large skillet over medium-high heat until hot. Add olive oil and stir in onion and fry for 3 to 4 minutes until just golden. Add garlic and stir about 2 more minutes.

Add rice while still stirring. Continue stirring and add white wine. Once all the wine has been absorbed or has evaporated, add the vegetables and cover with broth. Stir and let simmer in a soft murmur (no boiling waters) until the liquid has been absorbed. Gradually add water or stock about 1/4 cup at a time. Continue stirring. As liquid is absorbed add another 1/4 cup. Continue stirring and adding stock or water until mixture reaches desired consistency and rice is tender.

When the rice is ready, mix in pepper, butter and Parmesan cheese. Add parsley and serve.

The recipe comes from marmiton.org. It's not hard but it's extremely time consuming, so this is not good on a day when you are in a rush! Count on being at the stove almost an hour, stirring the rice while it cooks.

Pretty Pink Beet Soup

I picked up the recipe card for this soup in a lovely organic store in Notting Hill on my trip to London this week. Perfect coincidence, as there were beets and leeks in the fridge at home. I made the soup yesterday and we had it chilled today for lunch. I didn't think the kids would eat it easily, but Margot loved it and although Edgar had to be coaxed to try it, he added bread crumbs and ended up finishing it all.

INGREDIENTS (serves 4):

450 g / 1 lb beets, cooked, skinned and diced

2 onions, chopped

1 leek, chopped

1 tbsp olive oil

grated rind of one lemon

1.25 litres / 2 pints vegetable stock

1 tbsp red wine vinegar

1 tsp sugar

1 glass red wine (optional - I didn't add any)

a pinch of nutmeg

a fresh bouquet garni (optional - I didn't have any)

salt and pepper

creme fraiche and chopped chives to serve

PREPARATION:

Saute the onion in the olive oil in a large pan until soft but not brown. Add the beets, nutmeg, lemon rind, bouquet garni and stock, bring to a boil, then simmer for 15 minutes. Add the wine, vinegar and sugar and simmer another 15 minutes. Taste to judge you have a good balance of sweet and tart.

Remove bouquet garni. Puree soup in a food processor or blender until perfectly smooth, using a sieve if necessary, then return to the saucepan and add seasoning. To serve, either re-heat carefully avoiding boiling, or chill. Add a generous dollop of creme fraiche and chopped chives on the surface of each bowl.

Caramelized Shallots and Balsamic-Glazed Pork Chops

Amazingly easy and tasty recipe from epicurious.com that I adapted slightly to reduce the fat, sodium and sugar content. It's a great recipe for a weeknight like tonight! We had the beautifully glazed pork chops with broccoli. The leftovers will be the kids' lunch tomorrow.

INGREDIENTS (serves 4):

4 (3/4-inch-thick) center-cut pork chops (about 2 lb total)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
6 oz small shallots (about 8), quartered and peeled, leaving root ends intact
1/4 cup balsamic vinegar
1 teaspoon sugar
up to 1/4 cup of vegetable stock


PREPARATION:

Heat oil in a heavy skillet over moderately high heat until hot but not smoking, then cook pork along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, 5 - 8 minutes depending on the cut of meat. Transfer pork to a plate and add vinegar, sugar, and salt and pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute. Add vegetable stock as necessary if sauce is thickening too quickly.

Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 to 5 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.

Branzino with Parsleyed Potatoes

This was dinner for the family tonight. Branzino is really sea bass, in a slightly less oily version according to the fishmonger at Fairway. He gutted and scaled the fish, which was super helpful. It was delicious, even the children were licking their fingers.

INGREDIENTS (serves 4 small appetites):

2 whole Branzinos, gutted and scaled
2 lemons, one sliced and the other for juicing
olive oil
fresh thyme
12 - 14 small potatoes
1 tbsp butter
parsley
sea salt and pepper to taste

PREPARATION:

Set the fish in an oiled dish. Tuck lemon slices and thyme into the cavities. Make several slashes on top of the fish and sprinkle with olive oil, sea salt, and pepper. Slide the fish as close to the broiler as you can get it until the skin begins to char, then move it about 12-inches away and lower the oven temperature to 450 degrees. Continue cooking for 15 minutes. You'll see the fish in the slashes turn opaque and you'll know it's done. Add lots of lemon juice.

While the fish is in the oven, boil or steam the potatoes. Toss with butter, parsley, and salt and pepper to taste.

Rutabaga "Batons"

I had never tasted rutabaga before I started cooking baby food for Edgar and quickly ran out of "yellow" options beyond sweet potatoes and squash. It has an incredible taste that goes great with chicken or turkey. I don't use it a lot, but it's a nice change when I happen upon it at the store.

INGREDIENTS (serves 6):

1 tablespoon unsalted butter
2 large rutabaga, thoroughly peeled and cut into 1-inch thick, 3-inch long "batons"
salt and freshly ground white pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon cinnamon
1 lemon
1 orange

PREPARATION:

In a skillet, over medium heat, melt the butter. Add the rutabaga and season with salt and pepper. Add the nutmeg and cinnamon, the juice from half of the lemon, juice from the whole orange, and stir. Allow the rutabaga to cook gently until it starts to become translucent and tender when pierced with the tip of a small knife, 10 to 15 minutes, if not longer.

Roasted Carrot Soup

A new twist on carrot soup. The roasted vegetables give the soup a sweet, smoky flavor. It was nice and filling, and everyone loved it.

INGREDIENTS (serves 4):

800g carrots, peeled and roughly chopped
1 onion, peeled and roughly chopped
1/2 cup olive oil
1 tbsp soy sauce
1 bay leaf
1 tsp honey
2 liters vegetable stock
salt and pepper
creme fraiche and mint leaves, if desired

PREPARATION:

Preheat oven at 400F/200C.

Whisk together the olive oil and soy sauce and coat the vegetables. Roast for 30 minutes on a baking sheet, allowing the vegetables to turn a serious color of brown. Tip the vegetables into a saucepan (you may need to scrape them off the sheet) with the bay leaf, honey and vegetable stock. Simmer for 10 minutes, remove bay leaf and blend until smooth.

Top with creme fraiche and chopped mint.

Little Asparagus Tarts

I had puff pastry in the freezer and wanted to find a new way to serve asparagus, so I made this great little appetizer. You could add nutmeg instead of the basil if you like that better.

INGREDIENTS (serves 4):

300g asparagus, trimmed
2 tbsp mascarpone
4 sheets of ready-rolled puff pastry
3 tbsp of grated parmesan, plus shavings to serve
a few leaves of fresh basil, shredded
olive oil

PREPARATION:

Heat the oven to 350F/180C.

Cut off the asparagus spears' tougher ends and blanch for 2 minutes. Mix the mascarpone with the grated parmesan. Fold each pastry sheet in half three times (so that each is an 1/8 of its original size). Spread the cheese mix over each pastry sheet. Divide the asparagus between them and drizzle with oil.

Bake for 25 minutes until pastry is crisp and golden. Sprinkle with parmesan shavings and shredded basil.

Aleppo-Pepper Aioli

I made this super fast aioli to accompany steak over the weekend. The aioli was the star and gave great flavor to the meal. I could imagine adding it to a simple salad and cold cuts. Great recipe to have in a pinch! (You can replace the Aleppo pepper with 1/2 teaspoon sweet paprika and 1/8 teaspoon ground chipotle chile powder. )

INGREDIENTS (serves 4 to 6):

2 garlic cloves, pressed
1 teaspoon Aleppo pepper
1/4 teaspoon coarse kosher salt
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil
1 teaspoon Sherry wine vinegar

PREPARATION:

Mash garlic, Aleppo pepper, and 1/4 teaspoon coarse salt to paste in mortar with pestle or in small bowl with back of spoon. Whisk in remaining ingredients. Can be made 2 days ahead. Cover and chill.

The recipe comes from Bon Appetit magazine.

Stove-Top Yams and Apples

We're hitting the end of the season for yams and sweet potatoes, so it might be the last time I cook this for a while. It's a quick and easy one-pot side dish that's wonderful with roast pork. The apples add just the right tartness to balance the sweet taste of the yams and cinnamon.

INGREDIENTS (serves 6):

3 to 4 yams or sweet potatoes (1 1/2 pounds total), peeled and cut into 1/4-inch slices
2 tablespoons butter or margarine
1 tablespoon brown sugar
1/8 teaspoon salt
3 tart apples, peeled, cored and sliced
1/4 teaspoon ground cinnamon

PREPARATION:

Place the potato slices in a large skillet. Pour 1 1/2 cups of water over the potatoes. Dot with the butter; sprinkle with brown sugar and salt. Cover, bring to a boil, and cook over moderate heat 20 minutes.

Spread the apple slices over the potatoes. Sprinkle with cinnamon; cover and cook 10 minutes longer. Stir gently. Remove the cover and simmer until the liquid is absorbed; about 5 minutes.

Spanish Tortilla

This is lunch today. It's also good served cold and cut in wedges the next day. This is copied from "The Healthy Baby Meal Planner" by Annabel Karmel - my bible for quick, easy and wholesome recipes when the children were babies.

INGREDIENTS (serves 4):

3 tablespoons olive oil
6 oz potatoes, peeled and cut into 1/2 inch cubes
1 onion, peeled and finely chopped
1/2 small red bell pepper, seeded and chopped
1/3 cup frozen peas
4 eggs
2 tablespoons grated Parmesan cheese
salt and pepper

PREPARATION:

Heat the oil in a frying pan. Fry the potatoes and onion for 5 minutes, then add the bell pepper and cook for a further 5 minutes. Add the peas and continue to cook for 5 minutes. Beat the eggs together with 1 tablespoon water and the Parmesan, and season with salt and pepper. Pour this mixture over the vegetables and cook for 5 minutes or until the omelet is almost set. To finish, brown under a hot broiler for about 3 minutes or until golden (you can wrap the handle of the skillet with foil to prevent it burning if necessary.) Cut into wedges and serve hot or cold with salad.

Braised Turnips

We went to the Farmer's Market yesterday and brought back some beautiful purple top turnips. Here's a simple recipe. I'm not sure why, but people say it is as a weight-loss dish. It seems more like comfort food to me!

INGREDIENTS (serves 4):

2 lb turnips
50 g butter
1 teaspoon sugar
6 tablespoons herbs (parsley, for example)
salt and pepper

PREPARATION:

Peel the turnips and cut them in big sticks.
Melt the butter in a skillet and add the turnips and sugar.
Mix well, add salt and pepper.
Cover and cook for 20 minutes over very low heat.
Sprinkle with herbs just before serving.

You can also add carrots with the turnip; or you can mix the turnip puree with mashed potatoes if the turnip taste is too strong for you.

Simply Spring Asparagus

I bought some asparagus on Sunday and was too tired Monday night to think about how to prepare it, so I simply steamed it, making a wonderful appetizer that turned into a full entree because we ended up eating the whole bunch. It was that good! And the nice thing is that asparagus has health benefits galore.

The recipe couldn't be more simple:

INGREDIENTS (serves 4) -- or 2 in our case ;-)

9 to 12 fresh asparagus spears
1/2 cup of chicken broth

PREPARATION:

Break the woody ends off the asparagus. (Hold both ends of the spears and bend slightly. They'll snap off naturally where they become tough). Place the asparagus spears in a skillet. Pour on the broth; cover and steam over medium heat until crisp-tender; about 4 minutes. (We ate them with mayonnaise.)

Enjoy!

Black-Bean-and-Pumpkin Soup with Cinnamon and Ginger

I was hanging out with a friend in a second hand bookstore in Red Hook last weekend when my eyes fell upon a great find tucked away on a low shelf: the complete compilation of recipes made at Once Upon a Tart, the great little bake shop / cafe on Sullivan street, at the corner with Prince in Soho. Do you remember that place? Anyways, it was perfect timing, since I've been meaning to make more pies and quiches. This is the only recipe I've tried for the moment (I know, not a pie!), but the whole family loved it, and you've said how you guys are eating a lot of beans, so I thought I would share...

INGREDIENTS (makes 6 servings - will freeze well):

1 1/2 cups dried black beans, picked through, rinsed and soaked overnight
6 cups cold unsalted water (for simmering the beans)
1/2 big yellow onion, diced
1 garlic clove, peeled and minced
2 tablespoons olive oil
3/4 pound plum tomatoes, peeled and diced
1 tablespoon cumin
1/2 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable or chicken stock
1 cup canned or fresh pumpkin puree
1 tablespoon red-wine vinegar

PREPARATION:

Drain and rinse the soaked beans in a colander. Bring the water and the beans to a boil in a large soup pot over high heat. Lower the heat and simmer, uncovered, for about an our, until the beans are soft to the bite but not falling apart or splitting. Drain the beans in a colander.

Saute the onion and garlic in the olive oil in a large soup pot over high heat, stirring frequently so that they don't stick to the bottom of the pan, until the onion begins to soften, 5 - 10 minutes. Lower the heat to medium and continue to saute, stirring occasionally, for about 10 more minutes, until the onion is tender and translucent.

Add the tomatoes, cumin, cinnamon, ginger, salt, and pepper to the soup pot, and saute until the tomatoes begin to break down and give off juinces, 5 - 10 minutes. Pour in the stock, pumpkin puree, vinegar and beans.

Bring the soup to a boil. Lower the heat and simmer for about 15 minutes, allowing the flavors to meld. Remove the soup from the heat, separately puree 1/3 of the soup in order to give texture to the soup. Mix together and serve warm.

Easy Meatloaf with Rice Stuffing

Hi Talie, this is the meatloaf recipe that I told you about the other day. I would never have thought that I would ever post a mealoaf recipe for you, but the tuna loaf that I was setting out to make when we spoke didn't end up being that good, so I figured this was a real gem ;-)

INGREDIENTS (serves 4):

1 lb ground beef
3/4 c bread crumbs
1 8oz. can tomato sauce
1 c onion, finely chopped
1/4 c celery, finely chopped
1 egg
1/4 t thyme, dried
1/2 c rice, cooked
1 lb mushrooms, sliced
1/4 lb Italian sausage
2 oz. Swiss cheese, grated

PREPARATION:

Combine ground beef, bread crumbs, tomato sauce, onion, celery, eggs and thyme in a large bowl; mix well. Pat into a bundt pan, pressing meat against sides and center tube of pan to create a well for filling. Layer mushrooms, cheese, rice and sausage in the center of the meatloaf; press edges of meat mixtures over filling, sealing to cover completely.

Cook it in the oven on 350F for about half an hour, and then cover with aluminium foil and allow to stand 10 minutes before serving.

Mustard Mackerel "en Papillote"

I've been on the lookout for mackerel for a while and was thrilled to find some at Fairway this weekend. It's not in any danger (except for mackerel from the Mexican Gulf); it's not on the mercury-infested list and it isn't too expensive.

This is a great way of cooking mackerel: practically no dishes to wash, all the great benefits of mackerel, and the mustard balances out the strong taste of the mackerel.

INGREDIENTS (serves 4):

4 mackerels, cleaned
mustard ("moutarde de Dijon a l'ancienne", if possible)
4 tomatoes, washed and sliced
Herbs of Provence

PREPARATION:

Cut 4 big squares of aluminium paper or waxed paper, place half of the tomato slices in a row the size of your fish on each square and dust with the dried herbs of Provence.

Spread a lot of mustard on both sides of each mackerel (one to two tablespoons for each mackerel - don't hesitate to put on what looks like too much mustard), and place the fish on the tomatoes.

Dust the fish with the herbs of Provence and add the remaining tomato slices on top.

Close the "papillotes" and cook in the oven for approximately 30 minutes at 410F.

Serve with rice or vegetables.

White Bean Salad with Green Olives & Tarragon

This is surprisingly delicious and quite healthy. I didn't have Tarragon and I used rice vinegar instead of sherry, but it didn't matter. It's a lovely combination.

3 cups cooked white beans, rinsed if canned

2 small celery ribs, thinly sliced

18 Spanish green olives, pitted and sliced

2 TBSP chopped tarragon (I'm going to try sage next time)

1 TBSP sherry (or other) vinegar

1 garlic clove, minced

1/2 TSP paprika

Salt and pepper

4-5 TBSP extra virgin olive oil

Put the beans in a bowl with the celery, olives, and tarragon, and gently mix everything together. In a small bowl, combine the vinegar, garlic, paprika, and 1/4 TSP salt, then whisk in oil. Taste and adjust seasonings, then pour the dressing over the beans. Add pepper and mix gently again. Serve at room temperature.

Tuscan Lemon Chicken

This is such and easy recipe. I prepare the chicken the night before in about 15 mins time. Then, dinner time is a cinch because I just throw it in the oven and move on to making the side dishes.

From Ina Garten on FoodNetwork.com

Ingredients

nocoupons

• 1 (3 1/2-pound) chicken, flattened
• Kosher salt
• 1/3 cup good olive oil
• 2 teaspoons grated lemon zest (2 lemons)
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon minced fresh rosemary leaves
• Freshly ground black pepper
• 1 lemon, halved

Directions

Flatten/Butterfly the chicken using this method: http://www.virtualweberbullet.com/butterflychicken.html

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to bake, preheat oven to 375 and bake for 1-1.5 hours, or until the internal temperature readst 161-165, or until the juices run clear from an incision in the deepest area of the thigh.

Sprinkle with salt, and serve with lemon halves.

Yogurt Naan

From Deborah Madison's Vegetarian Cooking for Everyone

1/4 cup warm water
2 1/4 tsp (1 envelope) active dry yeast
3/4 hot water
3/4 cup plain yogurt (pref. whole milk)
1/4 cup ghee or clarified butter
1 1/2 tsp salt
1 cup whole-wheat flour
1/4 cup wheat bran
3 cups all-purpose or bread flour

SPRINKLE yeast over 1/4 cup warm water in a small bowl and set aside until foamy, 10 mins. Meanwhile, combine 3/4 cup hot water, the yogurt, ghee, and salt in a bowl, then stir in the yeast, whole-wheat flour, and bran. Work in enough of the white flour to form a heavy dough, then turn it out and knead, adding more flour if needed, until smooth but slightly tacky. Put dough in a an oiled bowl, turn it to coat the top, then cover and put in a warm place until doubled in bulk, about 1 hour.

PREHEAT the oven to 450 F with a pizza stone or sheet pan inside the oven (you want the pan to be piping hot for when you place the dough on it). Turn out dough onto a lightly floured surface and divide into 8 or 10 pieces. Roll them into balls, cover w/ a towel and let rest for 10 mins.

PAT dough into a circle using your fingertips to dimple all over. Then gently pull it in opposite directions to make a dimpled oblong. The texture will be uneven, providing crisp and bready parts.

PLACE right on the baking stone or hot sheet pan and bake until browned on top, 10 - 12 mins.

WHEN the breads are done, brush with softened butter and sprinkle with salt. Serve warm.

Tzatziki Sauce

(From Ina Garten on FoodNetwork.com)

15 mins

• 1 pound (1 pint) plain yogurt (whole milk or low fat)
• 1 hothouse cucumber, unpeeled and seeded
• 1 tablespoon plus 1/2 teaspoon kosher salt
• 1/2 cup sour cream
• 1 tablespoon Champagne vinegar or white wine vinegar
• 2 tablespoons freshly squeezed lemon juice (1 lemon)
• 1 tablespoon good olive oil
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh dill
• Pinch freshly ground black pepper

Directions

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Chickpea Burgers

I made this recipe up and it's delicious. Lemon is the key ingredient here, so don't skimp on it. Feel free to add herbs or other ingredients to add accents, but this plain version is quite delectable, and Isabella eats it up!


2.5 cups chickpeas (or 2 cans)
1 egg
1/4 cup whole wheat flour or breadcrumbs, plus more for dredging
2 TBSP cornmeal (optional)
Juice of 1 lemon (or more, as desired), plus lemon wedges for serving
3 TBSP vegetable oil, more as needed
Salt & Pepper to taste

Combine ingredients in food processor. Add olive oil or flour as needed to make a pasty consistency.

Refrigerate mixture for 15 mins.

Heat oil in a skittle or pan on medium high. Put a heap of flour on a plate and mix in cornmeal, salt, and pepper. Form chickpea paste into patties, dredge in flour mixture and shake off excess. Fry the patties until golden brown on each side, 5-8 mins. Add more oil between batches.

Serve w/ lemon wedges and yogurt for dipping into.

Farro Taboule (Salad)

Hi Talie, I made farro to accompany fish the other night and then made this taboule-inspired salad with the left-over grains. Farro is kind of expensive, but I highly recommend that you try it. Because farro is an ancient form of wheat that hasn't been re-engineered throughout the years, it offers more than twice the amount of protein and fiber than modern wheat, contains a special type of carbohydrate that "has been found to stimulate the immune system" and it is easier to digest. It also happens to be amazingly good, with a nutty flavor.


INGREDIENTS (serves 6):

1 lb farro
2 qt. chicken stock, can be replaced with water
1/4 cup extra virgin oil
2 tbsp red wine vinegar (can be replaced with lemon juice)
fresh herbs and/or roughly chopped aragula
1 cucumber, sliced finely
2 or 3 tomatoes, chopped
10 olives, sliced
1 shallot, diced finely
minced garlic

PREPARATION:

Cover farro with cold water and soak up to 25 minutes. Drain and place in pot. Cover with 2 quarts stock or water. Bring to a boil. Turn down to a simmer and cook uncovered about 25 minutes.

Drain and toss with olive oil and red wine vinegar. Season to taste with sea salt and pepper. Add the extra ingredients. The salad can be refrigerated overnight. Bring to room temperature before serving.

Golden Beet Soup

Talie, this is one of my favorite soups. I made it only once, but tripled the ingredients and served it 3 times, including to my in-laws. Everyone loved it. Its color is beautiful and it feels very pure and cleansing (probably the lime juice?).

INGREDIENTS (serves 4):

1 1/2 tbsp olive oil
2 medium leeks, white and pale green parts only, halved, cleaned and cut into 1/4 inch half-moons
2 bunches small golden beets (about 3 pounds with greens), peeled and cut lengthwise into 3/4 inch wedges (about 5 cups)
1 bunch medium carrots (about 8 carrots, 12 ounces), peeled and cut on the diagonal into 1/2 inch pieces
1/2 yellow bell pepper, ribs and seeds removed, flesh cut into 1/2 inch pieces
7 cups low-sodium chicken stock
2 tablespoons fresh lime juice, plus lime wedges for serving
8 chives, cut into 1 inch pieces

PREPARATION:

Heat oil in a medium saucepan over medium-high heat. Add leeks and a pinch of salt. Partially cover, and reduce heat to medium. Cook, stirring occasionally, until leeks are soft, 6 to 7 minutes.

Stir in beets, carrots, bell pepper, and stock. Raise heat to medium-high; bring to a boil. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender, 50 to 60 minutes.

Stir in lime juice, and season with salt and pepper. Divide soup among 4 bowls; garnish each with chives and a lime.

Quinoa and Butternut Squash Gratin

INGREDIENTS (serves 8):

1 butternut squash
1 cup organic quinoa
2 cups water
1 tsp. salt
1 Tbsp. olive oil
4 cloves garlic, minced
2 small shallots, minced
2 eggs
1 cup shredded Gruyere cheese
1 slice of bread, reduced to breadcrumbs
salt and pepper to taste

PREPARATION:

Preheat oven to 400F. Butter a gratin dish.

Cut the skin of the butternut squash on 1 or 2 inches with a knife and cook for 10 minutes in the microwave. Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. When the butternut squash is done, peel and cut into 1 inch cubes.Transfer squash and quinoa to a large (2 or 3-quart) pot.

Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little white spirals. Remove from heat and let rest.

Meanwhile, heat 1 Tbsp. olive oil over medium heat in a small frying pan. Add shallots and cook 3 minutes. Add garlic and cook a minute or two longer, being careful not to let garlic burn. Pour over quinoa and squash mixture, mixing thoroughly. Add eggs, 3/4 cup of the cheese, and salt and pepper to taste.

Transfer to prepared gratin dish. Sprinkle remaining cheese and bread crumbs on the top. Bake for 35-45 minutes or until top is golden brown.

Zucchini and Blue Cheese Soup

This soup is quickly becoming a classic as it is really easy to make and yet has an interesting twist to it. Even the kids like to eat it! You can reserve half of the cheese and add it after blending the soup.

INGREDIENTS (serves 4):

2 big zucchini (or 4 small)
100 g of blue cheese (Stilton, Rocquefort, etc.)
1 litre of water
1 cube of Maggi soup powder
salt and pepper

PREPARATION:

Wash and peel (or not, as you like) the zucchini and cut into 1 inch cubes. Put all the ingredients into a pot and cook for about 30 minutes. Blend the soup and serve.

Brussel Sprouts Gratin

INGREDIENTS (serves 4):

500 g of brussels sprouts, cleaned
75 g of smoked lard or bacon, sliced
1/2 onion, finely chopped
2 tbsp butter
300 g potatoes
1 egg yolk
nutmeg, salt and pepper

PREPARATION:

Preheat oven to 210C.

Cook brussels sprouts for 10 minutes in boiling water. Meanwhile, peal potatoes and put them to cook about 30 minutes in boiling water.

Cook lard in a pan until golden, then remove and saute onions until tender. Place lard and onions on a paper towel to absorb grease. Once cooked, mash the potatoes. Mix the egg yolk, a bit of butter, the salt, pepper and nutmeg.

In a gratin pan, place half the brussels sprouts, cover with 2/3 of the lard/onion mix. Place the remaining sprouts and finish with lard and onions.

Pour the egg preparation over the brussels sprouts and cover with the mashed potatoes and heat in the oven for 15 minutes.

Slightly adapted from www.marmiton.org

Amazing Lasagna with Ham

Hands down the best lasagna recipe I have ever made (Pascal agrees). Don't forget to use all the chicken stock. It will feel like you're pouring too much into the pan, but it will make the lasagna nice and moist, especially as I don't pre-cook them (too much of a waste of time). I've made it in a more classic version as well, simply adding ground beef to the tomato/onion/basil sauce. Mmm....

INGREDIENTS (serves 4):

400g of fresh lasagna pasta sheets
1 onion, chopped
8 slices of ham, cut into fine strips
100 cl of tomato sauce
30 basil leaves, finely chopped
150 g of parmesan, grated
50 cl of chicken stock
pesto
salt, pepper, olive oil
100 cl of bechamel sauce (see any french cookbook to prepare... or call me!)

PREPARATION:

In a heavy pan, heat olive oil and saute onions until tender. Add tomato sauce with two times its amount in water and the basil leaves cut finely. Cover and simmer for 25 minutes. In the mean time, prepare your bechamel sauce.

Preheat the oven to 350F. Place a layer of lasagna in an oven-proof pan, add a layer of the tomato/onion/basil sauce, a layer of bechamel, strip of ham and dabs of the pesto. Cover with a second layer of lasagna and continue in the same fashion.

Finish with a layer of tomato sauce and pesto. Drisle with the chicken stock and place in the oven for 10 to 15 minutes.

Once cooked thoroughly, cover with the parmesan and leave the pan a few minutes in the oven for the cheese to melt. Serve with salad.

Slightly adapted from www.marmiton.org.

Black (Turtle) Bean Soup

Beautiful dish of dark black and purple colors. A great way to eat more leafy greens.

INGREDIENTS (serves 6 to 8):

2 cups black turtle beans, picked over and rinsed
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 teaspoon fine-grain sea salt
1 28-ounce can crushed tomatoes
2 cups water
3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

PREPARATION:

Bring 6 cups of water to a boil in a large saucepan, add the beans, and cook until tender. Drain and set aside.

When the beans are cooked, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Stir in the tomatoes, beans, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of greek yogurt or creme fraiche.

Quinoa and Mushroom Pilaf with Dill

This recipe comes from Stanford Hospital's Cancer Center website, which I found randomly one day when looking for healthy recipes and which has some great recipes: http://cancer.stanfordhospital.com/forPatients/services/nutrition/recipes/default.

INGREDIENTS (serves 6):

2 cups quinoa (red or white)
8 ounces cremini or white mushrooms, quartered
3 1/2 cups of low-sodium chicken broth (note: I often put less stock and substitute with water)
1 tbsp olive oil
1 tbsp unsalted butter
2 shallots, coarsely chopped
2 navel oranges, peel and pith removed (optional)
1/2 cup finely chopped fresh dill
1 tbsp fresh or dried thyme
salt and freshly ground pepper

PREPARATION:

Rinse quinoa thoroughly and drain. Heat oil in a large pot over medium-high heat until hot but not smoking; add mushrooms, shallots and a pinch of salt. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes. Add quinoa; cook, stirring until it begins to pop and crackle, about 5 minutes.

Add stock and thyme to pot; bring to a boil. Stir, cover and reduce heat. Simmer until quinoa is tender but still chewy, about 20 minutes. Stir in the butter and salt and pepper to taste.

Just before serving, add dill and oranges (if desired) and gently toss.

Baked Acorn Squash with Apple Stuffing

This is a staple for us in the winter. The squash halves present pretty well and make an attractive side dish. For the kids, I often mash the squash and apple mixture after I take it out of the oven. And the puree freezes well, which is a great plus.

INGREDIENTS (serves 4):

2 small acorn squash (1 1/2 pound total), halved and seeded
1 large or 2 small apples, peeled and diced
2 tablespoons diced celery
2 tablespoons finely chopped onion
2 teaspoons margarine, melted
1 handful of pine nuts
1 pinch of salt
1 pinch of freshly ground pepper

PREPARATION:

Preheat the oven to 400F. Prepare a square baking pan with nonstick pan spray. Place the squash cut side down in the baking pan. Bake 20 minutes.

While the squash is baking, combine the apples, celery, onion, pine nuts, margarine and 2 tablespoons of water in a medium bowl, mix well.

Turn the squash cut sides up. Sprinkle with the salt and pepper. Divide the apple mixture to fill the cavities of the squash. Bake the stuffed squash halves, covered with foil, for 30 minutes or more. Serve hot.

Turnip and Leek Soup

There are many variations on this recipe. This one I've adapted from a a book called "You Are What You Eat" by Dr. Gillian McKeith. French Women Don't Get Fat has a version that is more diet-oriented.

For a smoother texture, you can add a potato. To make it more substantial, you can add pasta. And you can always add creme fraiche or bit of bacon if you feel the need to liven up the taste.

INGREDIENTS (serves 4):

1 bouillon cube
4 small turnips, peeled and diced
6 leeks, sliced
6 stalks celery, chopped
1 small onion, finely sliced
1 garlic clove, crushed
1 handful tarragon (optional)

PREPARATION:

Add the stock cube to approximately 1 quart water and bring to a boil. Add the turnip and simmer for 10 minutes. Add in the leeks and then boil for further 5 minutes. Add the onions, celery and garlic simmer for further 10 minutes. Take off the heat, add the tarragon and then blend.