Vegetarian Chili

From the kitchen of One Perfect Bite...I am surprised every time I make this chili. It's remarkably flavorful for something that cooks so quickly and is very easy to make. I pulled this from the freezer for our supper tonight. I made it two weeks ago for a meat heavy barbecue and wanted something to offer those who did not want hot dogs or hamburgers. Actually, I made it for myself because I'm cutting back on red meat, and I so liked the recipe that I doubled the ingredients in order to have leftovers as a meal later on. As it turned out, I didn't have a lot to freeze because the meat eaters topped their hot dogs with my vegetarian chili. I suspect those of you who are avoiding or cutting back on meat will really enjoy this chili. It is well-flavored and filling and it is as simple as pie to make. The recipe was developed by Bill Telepan, a New York chef and restaurateur, and it has appeared in so many publications that I can't determine who first published it. I do hope you'll give this recipe a try. You will not be disappointed. Here is how this version of vegetarian chili is made.

Curried Lentil Rice

From the kitchen of One Perfect Bite...I stumbled on this recipe and have kept it close at hand since I first tried this rice and lentil combination. I am not a vegetarian, but with each passing year I find that I eat less and less meat. Dishes like this one make it possible to alter long term eating habits. It takes less than 15 minutes to make this dish and it is surprisingly tasty. I am not a brand ambassador for Patak products, nor have I received any remuneration for this post. It's just that I've found their curry paste works best when making this dish. They have two types, a mild and a hot. Regular readers of One Perfect Bite know that I am not a fire eater and prefer to keep the heat in my dishes to a minimum. The Patak's Mild Curry Paste works well for my purposes, but if you are a dragon and like to breathe fire, try their hot paste instead. The original recipe called for canned lentils, and they are fine if you can find them at the market. If not, you can use your own and the results will be the same. This dish works well as a side or a main dish. It is especially good with plain grilled meat or chicken and that makes it possible for those in mixed marriages, the ones where vegetarians have married carnivores, to sit at the same table and share a meal together. I hope you'll give this recipe a try. Here is how this rice and lentil dish is made.

Zucchini Corn Cakes

From the kitchen of One Perfect Bite...I've carefully controlled my purchases at farm stands and green markets this summer. Last year, our farm share was too large for the two of us, and it led to waste, with much of the produce becoming fodder for the compost pile. This year, I've been very careful. Sensible planning, coupled with the reality of a smaller refrigerator have made it easier to keep purchases under control. I no longer buy flats of berries or lugs of tomatoes, and I generally limit myself to what we can consume within a week. I do get thrown off balance every now and then, usually because friends who still garden remember me from the days when I was feeding the immediate world. I ended up with 4 pounds of zucchini this weekend because of gifts we received from friends who like to share the bounty of their gardens. So, I spent today making pickles, quick bread and these lovely zucchini corn cakes. The pancakes are one of my favorite ways to use zucchini. I serve these as a side dish for the Silver Fox, but when he is traveling they serve as a main course for me. They are packed with flavor and quite easy and inexpensive to make. The recipe is straightforward and I do hope those of you who are dealing with extra zucchini will give it a try. Here is how these tasty cakes are made.

Gone Fishin' Series - Baked Portobello Parmesan

This recipe has been in 4th place for ages now. It has great appeal for those who have to watch their weight, so I'm glad I can reprise it here. It pares calories while preserving the flavors that we have come to associate with "parm" dihes. If you have not yet tried this it, do give this recipe a try. I think you'll be surprised by how flavorful it is. Here's the recipe for this leftover. Enjoy!

From the kitchen of One Perfect Bite...This is an old competition recipe. I give it new life each January as part of a regime to mend holiday excesses and restrict fat and caloric intake, at least until we're back in shape. I love the bold flavors of meat or vegetable Parmesan, but the amount of oil used in standard preparations meant we couldn't have it often, if at all. The whole purpose of this recipe was to come up with a variation that would require no frying and, if possible, use no meat or poultry. I had, for several years, grilled portobello mushrooms and was really happy with their meaty taste and texture. I settled on them for my recipe because eggplant simply didn't work when cooked this way. This version is really simple to make and if you are looking for a healthier alternative to standard "parm" recipes you might want to give this a try. You won't be sorry. Smaller families can halve the recipe and still enjoy its wonderful flavor. Here's the recipe.

Baked Portobello Parmesan...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed portobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared "light" tomato sauce
Cooking spray
Directions:
1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.
5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. Yield: 4 servings.

Frugal Foodie Friday - Bean Burgers

From the kitchen of One Perfect Bite...This represents a  lovely change of pace for us. I first made these burgers when we were participating in the SNAP challenge and they've made it to my table at least once a month since then. They are truly easy to make and the ingredients needed to make them cost pennies on the dollar. The recipe is simple to follow and the only caution I have to share with you regarding its preparation, is the need to avoid over-zealous use of your food processor. While these burgers should be well-mixed, you don't want a puree, and the mixture should retain some texture. Pulsing for a minute usually does the trick. I've also found that wet hands make it easier to shape the patties. My recipe is based on one developed by Mark Bittman, but I've made fairly substantive changes to his creation. His recipe, which you can find here, is wonderful, but I think you will like mine as well. I serve these with the same condiments I use for other burgers, though I've noticed that mayonnaise seems to be my family's preference. I hope you will give this meat free burger a try. It's good for your heart as well as your wallet. Here's the recipe.

Bean Burgers...from the kitchen of One Perfect Bite courtesy of Mark Bittman

Ingredients:
1 (14.5 ounce)  chickpeas, drained but liquid reserved
1 medium onion, quartered
1/2 cup rolled oats, or as much as needed
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/4 teaspoon chili flakes
1 tablespoon creamy peanut butter
1 tablespoon lemon juice
Salt and freshly ground black pepper
Bean-cooking liquid or water as needed
2 tablespoons olive oil, plus more as needed

Directions:
1) Line a baking sheet with parchment or wax paper. Put beans, onion, oats, cumin, chili powder, smoked paprika, peanut butter and lemon juice in a food processor with a sprinkle of salt and pepper. Pulse mixture for about 1 minute until it is  combined but not pureed. Do not over process. Mixture should have a consistency that can be formed into cakes. If it is too, wet add more oatmeal  If it is too dry, add bean cooking liquid a tablespoon at a time, until desired consistency is reached. Let mixture sit for 5 minutes
 2) Shape  bean mixture into 4 large  patties and place them on prepared baking sheet. Let them sit for another 5 minutes.
3) Put oil in a large skillet over medium heat. When oil is hot, add  patties. Cook, undisturbed, until brown and crisp on one side, about 3 to 8 minutes. Add more oil if  pan looks dry, then turn them over carefully with a spatula and cook on other side until  burgers feel firm and are browned on  other side too, another 3 to 5 minutes. Serve hot or warm or on buns with the usual burger fixings. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Watermelon Jelly

Two Years Ago Today: Watermelon Gazpacho

Three Years Ago Today: Strawberry Cake a La Martha Stewart

Four Years Ago Today: Blue Cheese Gougeres

Frugal Foodie Friday - Whole-Wheat Pizza with Caramelized Onions and Bitter Greens

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From the kitchen of One Perfect Bite...I think those of you who enjoy bitter greens will really like this pizza. I decided to feature it today because I was in the mood for something different and I thought the pie would be delicious. Save for pine nuts, the ingredients used to make it are not terribly expensive and they are readily available at this time of year. Those who are on limited budgets will have to make all the elements of this pie from scratch, but I think you'll find that everything is doable and the steps required to make the pie are not terribly time consuming. Pine nuts are ridiculously expensive right now, so feel free to replace them with slivered almonds or sunflower seed kernels. I found the recipe for the pie in Food and Wine magazine and I didn't vary much from the version they featured. The only change I made was to make one large pie rather than the three smaller ones they recommended. I really liked this pie, but I hasten to add that the Silver Fox and I enjoy bitter greens. If you are not fond of them, it's probably best to stick with your standard pizza recipe. Here is how the pie is made.

Whole-Wheat Pizza with Onions and Bitter Greens...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
Dough
3/4 teaspoon active dry yeast
3/4 cup warm water, divided use
1/4 teaspoon sugar
1 cup whole-wheat flour
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
2-1/2 teaspoons extra-virgin olive oil, plus more for oiling and rubbing
Toppings
2 tablespoons canola oil
2 large onions, halved and thinly sliced
10 thyme sprigs
Salt
Freshly ground pepper
1/4 cup pine nuts
1 large garlic clove, minced
2 tablespoons extra-virgin olive oil
1 head of radicchio (6 ounces), thinly sliced
2 cups thinly sliced kale leaves (3 ounces)
1 tablespoon thinly sliced sage leaves
5 ounces fresh mozzarella, thinly sliced

Directions:
1) To make the dough: In bowl of a standing electric mixer fitted with a dough hook, combine yeast with 1/4 cup warm water and sugar and let stand for 5 minutes. Add remaining 1/2 cup of water, whole-wheat and all-purpose flours, salt and olive oiland beat at medium speed until a soft, supple dough forms, about 8 minutes. Roll dough into a ball, rub it with olive oil and return it to a bowl. Cover dough and let stand until doubled in bulk, about 1 hour.
2) Preheat oven to 500 degrees F. Place a pizza stone on bottom rack of oven, allowing at least 30 minutes for it to preheat. Punch down dough and divide it into 3 pieces; form them into 3 balls and transfer to a lightly oiled baking sheet. Cover with oiled plastic wrap and let stand for 20 to 30 minutes.
3) Meanwhile prepare toppings: Heat canola oilin a large skillet. Add onions and thyme and season with salt and pepper. Cover and cook over moderate heat, stirring once or twice, until onions soften, about 5 minutes. Uncover and cook until onions are very soft and golden, about 15 minutes longer; add water as needed to keep onions from scorching. Discard the thyme.
    Spread pine nuts in a pie plate and toast in oven until golden, 2 minutes.
    In a large bowl, combine garlic and olive oil. Add radicchio, kale and sage, season lightly with salt and pepper and toss.
4) Turn broiler on. Roll or stretch one ball of dough to a 10-inch round and transfer it to a floured pizza peel. Mound one-third of the greens on top, followed by one-third each of the onions, pine nuts and cheese. Carefully slide the pizza onto the hot stone and bake until the crust is browned and the toppings are sizzling, 8 to 10 minutes. Cut pizza into wedges and serve right away. Repeat to make the remaining 2 pizzas.

One Year Ago Today: Pasta with Shrimp and Cilantro Pesto

Two Years Ago Today: Elote - Mexican Corn on the Cob

Three Years Ago Today: Raspberry and White Chocolate Ice Cream

Frugal Foodie Friday - Lentil and Vegetable Stew

From the kitchen of One Perfect Bite...This is a recipe that I originally tested as a possible contender for a spot in our SNAP challenge menus. Unfortunately, our participation in the challenge ended before I had the opportunity to share all those recipes with you. Some of them were quite good, so I thought I'd take the occasional odd Friday to feature the best of them here on One Perfect Bite. While lentils are not to everyone's taste, they are very filling and when combined with rice they form a complete and inexpensive protein. Each time I work with them, I find myself wishing they had greater eye appeal, so, I try to mask their drab appearance with brightly colored vegetables. It helps a bit. I've made very few changes to the original recipe, which came from Taste of Home magazine, but I have changed the length of time some of the vegetables cook. I've added the spinach near the end of the cooking time in order to keep it green and lovely. Twenty minutes in the pot will turn it black and black spinach will not help improve the appearance of the brown lentils. I learned that one the hard way, as you can tell from tonight's photo. This is a very easy dish to prepare and you can have it on the table in 45 minutes or less. If you share your kitchen with a committed carnivore, as I do, add a bit of smoked sausage to his portion and I think you'll both be happy. This simple and inexpensive dish is very, very nice and I do hope you will give it a try. Here's the recipe.

Lentil and Vegetable Stew...from the kitchen of One Perfect Bite inspired by Alice McEachern and Taste of Home magazine

Ingredients:
1/2 cup chopped onion
1 tablespoon vegetable oil
1 tablespoon minced garlic, minced
5 cups water
1 cup lentils, rinsed
4 teaspoons vegetable or chicken bouillon granules
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 to 3 teaspoons apple cider vinegar
3 cups cooked brown or white rice

Directions:
1) In a large saucepan, heat oil and saute onion until tender. Add garlic and cook until fragrant, about 1 minute. Add water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf and bring to a boil. Reduce heat; cover and simmer for 20 minutes.lentil
2) Add carrots and tomatoes and return to a boil. Reduce heat, cover, and simmer for 15 minutes. Add spinach and continue cooking five minutes longer, or until lentils are tender. Stir in vinegar and adjust salt and pepper to taste. Serve over white or brown rice. Yield: 6 servings.

One Year Ago Today: Oven-Baked Parmesan Steak Fries

Two Years Ago Today: Dark Chocolate Short Bread

Three Years Ago Today: Eggplant Parmesan

Lentil and Chickpea Soup

From the kitchen of One Perfect Bite...This is an easy recipe that's nice to have in the hopper on those busy days that lead up to and follow the holidays. The recipe is for a Moroccan-style vegetable soup that's patterned after harira, a fragrant tomato and lentil soup that many associate with the month of Ramadan, when it is served with meals that start or end the day's fast. Like many Moroccan dishes this one is both fragrant and tasty and the ease with which it comes together makes it especially attractive for a light family meal. Most versions of the soup contain meat which necessitates a long simmer. This vegetarian version, courtesy of Food and Wine magazine, can be on the table in less than an hour. It has become a lunch favorite of ours. I hope you will give it a try. Here's how this flavorful soup is made.

Lentil and Chickpea Soup...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
2 tablespoons butter
1 onion, chopped
2 ribs celery, chopped
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
1/8 teaspoon ground cinnamon
1-3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 cup lentils
6-1/2 cups water
1-3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
1-2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)
1/3 cup chopped cilantro or parsley

Directions:
1) Melt butter in a large pot over moderately low heat. Add onion and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes. Stir in ginger, turmeric, cinnamon, salt, pepper, and lentils.
2) Add water and tomatoes to pot. Bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until lentils are tender, 25 to 30 minutes. Add chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley. Serve hot. Yield: 4 servings.

One Year Ago Today: Slovenian Mushroom Soup

Two Years Ago Today: Salt Cod and Tomato Stew

Three Years Ago Today: Southern Nut Cake

Cappadocian Cave Houses - Turkish Chickpea Stew with Squash, Potatoes and Baharat

From the kitchen of One Perfect Bite...My father's prediction haunts me, and, despite his admonishments, I must admit I've become a troglodyte. As a young man, the Silver Fox was a spelunker and had heated discussions with my father regarding his predilection for sometimes daring adventures. My daddy was a practical man and couldn't understand why anyone would venture into a cave that it had taken his ancestors millions of years to escape. They never resolved the issue, but had my father been with us in Cappadocia I think he might have cut Bob some slack. Volcanic eruptions here have created an almost lunar landscape that is stark, spare and stunning. The area is also a study in the adaptability of man and his ability to harness the environment that surrounds him. In Cappadocia, the lack of standard building materials caused inhabitants to dig and tunnel into the soft rock and make their homes in the caverns they hollowed out. The homes and underground cities they built still stand and welcome visitors to the area. Most of these homes have been turned into hotels and residents also serve set meals to adventurous tourists who find there way here. We had a lovely meal in one of the caves. Our hosts were a Muslim family and they prepared a typical vegetarian meal for us.

I wanted to share a recipe for a stew that's similar to the one they made for us. It uses an intensely flavored spice mix, called baharat. The mixture is used with regional variations throughout the Middle-East. The Turkish version is unique because it includes dried mint in the spice mixture. It can be found or ordered from any spice emporium, but I included a recipe for those of you who prefer to make your own. The stew itself is an eye-opener and is definitely not for those who prefer more mildly seasoned food. It is easy and inexpensive to make and not much can go wrong with it. You will, however, want to make sure the vegetables are cooked to your liking before serving the dish. View the cook time in the recipe as a suggestion rather than fiat. I like to serve the stew over rice with a cooling dish of raita on the side. Here's the recipe.

Turkish Baharat - A Spice Mix

Ingredients:
1 tablespoon fresh ground black pepper
1 tablespoon ground cumin
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground mint
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon

Directions:
Combine all ingredients and mix well. Store in an air-tight container for up to 6 months.


Turkish Chickpea Stew with Squash, Potatoes and Baharat...from the kitchen of One Perfect Bite inspired by Michael Natkin at Herbivoracious

Ingredients:
2 tablespoons olive oil
3/4 cup chopped onion
2 garlic cloves, thinly sliced
1 tablespoon tomato paste
2 tablespoons Turkish baharat
Optional: 1/2 teaspoon cayenne pepper
1 (15-oz.) can crushed tomatoes
3/4 pound Yukon gold potatoes, cut into bite-sized chunks
3/4 pound winter squash or pumpkin, cut into bite-sized chunks
1 teaspoon Kosher salt + salt to taste, divided use
1 cup water or vegetable stock
2 (15-oz.) cans chickpeas drained and rinsed
Minced fresh mint or cilantro for garnish

Directions:
1) Heat oil in a large pot or Dutch oven. Add onion, sliced garlic and a pinch of salt. Saute over medium-high heat until they begin to soften, about 1 minute. Stir in tomato paste and cook for 2 minutes more.
2) Add Turkish baharat and, if using, cayenne pepper. Cook, stirring, for about 1 minute, or until spice mixture is fragrant. Add crushed tomatoes, potatoes, squash and 1 teaspoon of salt. Add water or stock and stir to mix in. Cover pot and bring mixture to a simmer. Reduce heat and cook until potatoes and squash are nearly tender, about 10 to 15 minutes.
3) Mix in chickpeas and simmer until vegetables are fork tender but still retain their shape, about 10 minutes longer. Taste and adjust seasonings. Garnish with fresh mint or cilantro and serve hot over rice. Yield: 5 servings.








One Year Ago Today: Blue Cheese Dip













Two Years Ago Today: Crock-Pot Yellow Pea Soup

Bean Burgers

From the kitchen of One Perfect Bite...I'm not a gambler, and have very low expectations when it comes to winning contests or giveaways. For years I'd enter and have nothing to show for my efforts, but it seems my luck has changed. Last week I received a package containing the Real Food Diet Cookbook by Dr. Josh Axe, some Equal Exchange Fair Traded coffee and vegan Snapdragon cookies made by Liz Lovely. The gifts were part of a giveaway sponsored by The Foodie Blogroll which is administered by Jenn Campus, its creator. I was thrilled with my windfall. I hope that all of you will take a look at the contests and giveaways that can always be found here. The Foodie Blogroll is also a great place to network and meet fellow bloggers.You won't regret your visit.


Dr.Ash is a wellness physician and radio show host. The real food diet he supports is not a fad or quick weight loss plan. His interest is in real, unprocessed food that will improve overall health. He is a proponent of counting nutrients rather than calories, fats or carbohydrates. His focus is on recipes that use unprocessed food and the book contains a wealth of information for those seeking a better diet and healthier lifestyle.


My regular readers know that my husband is a committed carnivore. He views meatless meals the same way a vampire views holy water or a cross. While this is not a strictly vegetarian cookbook, I wanted to try at least one of the meatless entrees for this post. My theory being, if the Silver Fox would eat it, it had to be good. I decided to go with the recipe for bean burgers. You'll probably have to shop for some of the ingredients needed to make these. Most kitchens don't have coconut oil or gluten free breadcrumbs lying around, but it is important to remember that these are recipes designed for a new way of eating, and that requires an openness to new ingredients. The burgers are very easy to assemble and they are quite good. Next time I make them I'll use less lime juice, but I was generally happy with the recipe. Oh, and yes, the Silver Fox ate his. He slathered it mayonnaise and buried it in a bun, but he ate it without complaint. If you are a proponent of "real" food, you'll like this book a lot. Here's the recipe for the bean burgers.

Bean Burgers...from the kitchen of One Perfect Bite courtesy of Dr. Josh Ash and the Real Foods Diet Cookbook

Ingredients:
2 cups cooked garbonzo beans, rinsed and drained if canned
1-1/2 pounds sweet onions, thinly sliced
2 tablespoons coconut oil, divided use
1/2 cup gluten free breadcrumbs
6 cloves garlic, minced
2 tablespoons fresh cilantro, minced
1 tablespoon fresh rosemary, minced
2 tablespoons tahini
2 tablespoons lime juice
1 teaspoon kosher or sea salt
Black pepper to taste

Directions:
1) Heat 1 tablespoon coconut oil in a large pan and saute onions until they are soft and begin to caramelize. Season with sea salt and pepper to taste. Place caramelized onions in a large mixing bowl and set aside.
2) Place garbanzo beans in a blender or food processor and mix until smooth. Add bean mixture to bowl containing onions.
3) Add all remaining ingredients and combine thoroughly. Form into patties. (I used a third cup measure to make 6 patties.)
4) Heat remaining coconut oil in pan and cook burgers until done, flipping once. (I cooked mine over medium heat, 5 minutes per side.) Serve with avocado slices and sprouts. Yield; 6 servings.

You might also enjoy these recipes:
Black Bean Burgers with Mango Salsa - Culinary in the Country
Turkey Bean Burgers - Real Mom Kitchen
Vegan Bean Burgers - Elle's New England Kitchen
Asian-Style Bean Burgers - Finger Licking Food
White Bean Burgers - Rachel Hearts Food
Vegan Mung Bean Burgers - Jeena's Kitchen
Gluten-Free Bean Burgers - Gluten Free Gobsmacked

Hannibal's Roasted Tomato Pilaf

From the kitchen of One Perfect Bite...While the rice and barley simmered, my mind wandered and Hannibal and the armies of Carthage came to mind. I think the color of the grains triggered my reverie. I was looking at a decidedly hot mess and needed some distraction until everything in that pot came together. I comforted myself with the knowledge that those armies, fueled by grains such as these, crossed the Alps and challenged the power of Rome. That they lost was beside the point. I was determined, at the very least, to tame the contents of my pot. As it turned out, I worried needlessly. My plan included the addition of roasted tomatoes, and a quick taste at the end of cooking revealed a pleasantly flavored, nutty surprise that was brightened by the flavor and color of the fruit. I'm still relatively new to meatless cooking and I'm always taken aback when dishes like this actually work. In order to assure the brown rice was cooked, I staggered the addition of the barley and orzo. I was afraid that if everything went into the pot at the same time the orzo and barley would become gummy before the rice was done. That meant one extra pan, but I'm glad I took the time to do it that way. The roasted tomatoes were great, but I think garlic sauteed zucchini would have worked as well. Even my committed carnivore enjoyed the dish, though he ate it with a chop on the side. Whether you have it as a main course or a side dish, I think you'll like this, too. Here's the recipe.

Hannibal's Roasted Tomato Pilaf...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cup baby tomatoes
3 tablespoons olive oil, divided use
2/3 cup brown rice
2/3 cup barley
2/3 cup orzo pasta
3-3/4 cups chicken or vegetable broth
1 teaspoon salt
Optional: Basil leaves for garnish

Directions:
1) Preheat oven to 400 degrees F. Place tomatoes on a baking sheet and toss with 1 tablespoon olive oil. Bake for 20 minutes. Set aside.
2) While tomatoes bake, add 1 tablespoon olive oil to a skillet and heat until warm. Add brown rice and sauteed until grains are coated and lightly brown. Add salt and broth. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
3) Add reserved 1 tablespoon olive oil to a second skillet and heat until warm. Add barley and orzo and cook until grains are coated and lightly brown.
4) Stir barley and orzo into brown rice. Bring to a boil, then reduce heat and simmer, covered, until water is absorbed and mixture is tender, about 20 minutes longer.
5) Lightly toss pilaf mixture with roasted tomatoes. Season to taste. Garnish with basil if desired. Serve warm or cold. Yield: 6 servings.

You might also enjoy these recipes:
Stuffed Bell Peppers with Moroccan Rice Pilaf - The Heritage Cook
Garlic Rice Pilaf - Christine's Cuisine
Dirty Rice - Simply Recipes
Mushroom Rice Pilaf - What's Cookin Chicago
Rice Pilaf with Spinach and Bacon - The Teacher Cooks
Bulgur Pilaf - Koko's Kitchen
Rice and Red Lentil Pilaf - One Perfect Bite

Quinoa Salad with Asian-Style Dressing

From the kitchen of One Perfect Bite...This is the second of the two quinoa recipes I've been working on for Meatless Monday. It has a vaguely Asian flair and it is ideal for families who are trying to cut back on animal protein consumption. It also helps solve the problem of cooks who still have committed carnivores sitting at their tables. This recipe can be enhanced with shrimp for those who feel the need to consume more than seeds or grain with their meals. It is a lovely recipe that originally appeared in The New York Times. It is really easy to assemble and the Asian-style dressing appeals to a broad range of diners. I would caution that the recipe, as written, makes an awful lot of dressing for the quantity of ingredients actually used in the salad. The first time I made this dish I thought the ingredients were drowning in salad dressing. I've since cut way back on the amount of dressing I use when making this. The bitterness that many associate with quinoa can be avoided by a thorough rinsing of the seeds before they are boiled. I actually toast and rinse mine before using them. This salad is packed with flavor and I think you'll enjoy it for lunch or a light supper. Here's the recipe.

Quinoa Salad with Asian-Style Dressing...from the kitchen of One Perfect Bite, courtesy of The New York Times

Ingredients:
Dressing
2 tablespoons freshly squeezed lime juice
1 tablespoons seasoned rice wine vinegar
1 teaspoon minced fresh ginger or fresh ginger to taste (more to taste)
1 teaspoon minced garlic
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil or walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
Salad
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, thinly sliced
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
Optional: 12 to 16 cooked medium shrimp, peeled

Directions:
1) In a small bowl or measuring cup, whisk together lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
2) In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with dressing and divide among salad plates. Top each portion with 3 or 4 shrimp if desired, and serve. Yield: 4 servings.

You might also enjoy these recipes:
Quinoa Salad with Arugula, Asparagus and Avocado - Cooking with Amy
Beet and Quinoa Salad - Nami-Nami
Lemon Scented Quinoa Salad - 101 Cookbooks
Mushroom Quinoa Stew - Bread and Honey
Quinoa Salad - mmm-yoso!!!
Lemon Garlic Quinoa Salad - Julie Jams
Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing - One Perfect Bite

Falafel - Recipes to Rival Chickpea Challenge

The May Recipes to Rival - Chickpeas was a challenge of choice that centered around chickpeas in disparate forms. Lori of Lori's Lipsmaking Goodness was this month's hostess and she gave us two possibilities. We could opt to make chick pea fries using a Mark Bittman recipe or falafel using one developed by Madelain Farahand. Participants electing to make falafel also had to make homemade pita to accompany the chickpea patties. I chose the later and decided to use a recipe for Country-Style Whole Wheat Pita Bread undertaken by the Bread Baking Babes before I started blogging. Lori kindly included a tahini sauce to accompany the falafel. I made that as well as a thin tsatsiki that my husband, suspicious of non-meat entrées, could use to drown the falafel if it proved necessary. The recipe for falafel comes from Madelain Farah's, Lebanese Cuisine, Four Walls Eight Windows, 2001. My changes to her recipe are highlighted in red. I had a good time with this challenge and enjoyed the falafel. Bob maybe not so much. He didn't complain, but he used copious amounts of sauce, actually ate the tabouleh I made as an accompaniment and couldn't stop raving about the pita. Nary a word about the falafel. Go figure!

Falafel: Chickpea Patties

Ingredients:
1 pound dried chickpeas
1 small onion, coarsely chopped 1 small grated onion + it's onion juice
1/4 cup parsley, minced
1/4 cup cilantro, minced
2 cloves garlic, crushed 3 cloves garlic, crushed
1 tablespoon all-purpose flour 2 tablespoons all-purpose flour
1 teaspoon ground coriander
1 teaspoon baking soda
1/2 teaspoon ground cumin 1 teaspoon ground cumin
1/4 teaspoon red chile flakes, optional
Salt and pepper, as needed 1 tablespoon salt, 1/2 teaspoon cracked black pepper
1/2 cup vegetable oil 4 cups vegetable oil for deep frying
Accompaniments:
6 to 8 pitas, tops sliced open and lightly toasted
Shredded lettuce, as needed
Tomato wedges, as needed
Sliced red onion, as needed
Sliced cucumbers, as needed
Tahini sauce (see below)

Directions:

1) Soak the chickpeas in cold water in the refrigerator overnight.
2) Drain the chickpeas . Place chickpeas grated onion and onion juice, parsley and cilantro in bowl of a food processor. Add garlic, flour, coriander, baking soda, cumin, chili flakes, salt and pepper and process until finely ground and well-combined. The mixture will be slightly mealy. Using a tablespoon measure form into walnut-sized balls. Place in a single layer in a large pan, cover tightly with plastic wrap and refrigerate for 3 to 24 hours. Deep fry, six at a time, in hot oil. Drain on paper towels. Yield: 48 to 52 balls.
3) Stuff warm pita with shredded lettuce and nestle the falafel balls inside. Top with remainder of ingredients and drizzle with tahini or thin tsatsiki sauce. Serve immediately.

Tahini Sauce:

Ingredients:
1 clove garlic
1 teaspoon salt
1/2 cup tahini
1/2 cup water
1/2 cup lemon juice

Directions:
Mash garlic and salt together. Add tahini, mixing well. Gradually add water, blending thoroughly. Add lemon juice. Blend well. Yield : 4 to 6 servings.

Vegetable and Black Bean Chili

I'm probably the last cook in the country to realize that vegetable platters make it back to the kitchen pretty much as they left it. I continue the offering on Thanksgiving day hoping that someone, other than myself, is into light and healthy and won't be able to resist the colorful artistry of my platter. That hasn't happened yet. I deal with the remains of the tray on Black Friday and use them to make a vegetable and black bean chili that will make your socks go up and down. It's really easy to do and freezes well, though the glorious color of the vegetables is lost in the freezer translation.

Vegetable and Black Bean Chili

Ingredients:
3 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1/4 cup olive oil
1-1/2 cups diced yellow onion
1 tablespoon minced garlic
3 medium carrots, peeled and diced
3 stalks celery, diced
3 red bell peppers, diced
1 jalapeno pepper, stemmed, seeded and minced
1 zucchini, diced
1 yellow squash, diced
1 cup corn, fresh, frozen or canned
2 tablespoons ground cumin
1/4 to 1/3 cup chili powder
2 tablespoons sweet smoked Spanish paprika (pimenton)
1 tablespoon sugar
2 tablespoons ground coriander
1 (28-ounce) can Italian-style tomatoes, diced
1 1/2 pounds fresh, ripe plum tomatoes, cored and diced
1 bay leaf
Hot sauce to taste (i.e Tabasco)
Garnish:
1 cup sour cream
1 cup grated cheddar cheese
1/2 red onion, diced
1 bunch scallions, sliced thin

Directions:
1) Drain beans (red and black); rinse well.
2) Warm oil in a large soup pot over medium heat; add onions and cook over medium-high heat for 5-10 minutes, or until onion is tender and translucent. Add garlic and cook until fragrant, about 30 seconds longer.
3) Add chopped vegetables one at a time, letting each cook for about 5 minutes before adding the next, in this order: carrots, celery, bell and jalapeno peppers (together), zucchini and yellow squash (together), and, last, corn.
4) Add cumin, chili powder, paprika, sugar, and coriander and cook for another 5-10 minutes so vegetables can absorb flavor of spices.
5) Add beans, tomatoes, bay leaf and hot sauce (if using) to vegetables. Bring the chili to a boil over high heat. Lower heat and simmer for an hour or more, until chili thickens. Serve warm, with sour cream, grated cheddar cheese, and chopped red onion or scallions. Yield: 8 servings.

Cook's Note: If you prefer to make your own beans, cover 1 pound dried black beans with water and soak overnight. Drain and rinse. Place the beans and 8 cups water in a 4 to 6-quart pan and bring to a boil over high heat. Lower the heat and simmer, uncovered, for an hour or more, until beans are soft but not falling apart or splitting. Drain beans in a colander.