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Melt in your mouth Tomato Sauce Serves 4 as Main Dish. If you are interested in a really quick and easy dinner, that is tasty enough to serve to guests, then this is the one for you! Also a low fat indulgence if the parmesan cheese is left out 1 gernerous handful of FRESH basil 2 cans chopped organic tomatoes 1 small can tomato paste 3 garlic cloves, minced 1 tsp sugar 2 tsp salt 1/2 c parmesan cheese (optional) 1/4 c milk a few turns of ground black pepper 1 T olive oil 1. Lightly fry the garlic in the oil until slightly golden brown 2. Add the Salt, and then the chopped tomatoes and the tomato paste 3. Stew for 5 minutes 4. Add the sugar, pepper and the milk. Stir in. 5. This dish goes best with pasta, so you should have enough pasta for 4 people cooked by now. 6. Just before serving, stir in the parmesan. Rip up the basil roughly and add it to the sauce 7. Mix with the pasta while it is still hot 8. serve Keywords: Main Dish, Dinner, Pasta, Italian, Intermediate, Vegetarian ( RG1058 )

Eggplant Pakoras Serves 8 as Appetizer. This is a spicy eggplant fritter and is best served piping hot. Spices 2 tsp cumin seeds 1/2 tsp tumeric 2 tsp coriander 1 tsp cayenne or other hot red pepper powder 1 tsp red pepper flakes 1/4 tsp brown mustard seeds Batter 2 c chickpea flour 1/2 c plain yogurt 2 tsp salt 1 c coconut milk 1 c cold water 5 medium curry leaves, chopped Eggplants 2 medium eggplants Oil for frying Dipping sauce 1 c coconut milk 1 c plain yogurt 1 T chile paste 1 T chopped curry leaves 1/4 c chopped cilantro 2 T tamarind concentrate Start heating your oil to 350-375 degrees. Mix the ingredients listed under dipping sauce, whisk to make smooth, and chill in the refrigerator. Roast spices over medium heat for 2-3 minutes, or until aromatic. In a bowl, mix the flour, and the rest of the ingredients listed under "batter". Whisk to remove lumps, then add the roasted spices and whisk to mix. Wash the eggplants, and cut into 1/4 inch slices. Cut a few at a time so that the slices do not brown. I leave the skin on, feel free to peel. For the larger slices, slice them into two smaller half-moon shapes. Dip a slice into the batter and coat, allow excess batter to drop off, then place the slice in the pre-heated oil. Repeat as many times as you have room for. Do not exceed a single layer in the oil or they could stick together. Fry for a minute or so then flip the slices and continue frying until a dark golden brown, about another minute. This will vary as your oil temperature fluxuates, so keep an eye on your thermometer and adjust accordingly. Place the slices on paper towels to blot excess oil. Repeat until all the slices are fried, or you run out of batter. Serve with dipping sauce, or any sauce or chutney that strikes your fancy. spices roasting http://images.egullet.com/u13890/i7485.jpg Finished dish Keywords: Appetizer, Vegetarian, Vegetables, Indian ( RG1052 )

Baingan Kachri - Eggplant A simple to cook eggplant recipe with loads of indian spices. 1 Medium sized Eggplant 1-1/2 T Cooking Oil Masala Mix (See method) Ingredients: Medium sized eggplant - One Cooking Oil - 1 and 1/2 Tbsp Masala Mix - 1/4 tsp ginger powder - 1 tsp turmeric powder - 4 tsp coriander powder - 1 tsp salt - 1 tsp mango powder (amchur) - 1/2 tsp cumin powder - 1/2 tsp ground black pepper - 1/2 tsp garam masala - 1/4 tsp red chili powder (optional) Method: 1. Wash and wipe the eggplant. Cut slices approx. 1 inch thick. Pic 1 Pic 2 Pic 3 2. Score the eggplant flesh in a checkered pattern 1/2 inch deep. Make sure you do not score too deep. Pic 4 Pic 5 3. Sprinkle a pinch of salt on each slice and rub it gently. Leave it for 15 minutes. This is done to extract any bitterness of the eggplant Pic 6 Pic 7 4. Gently press each slice between your palms to extract any water. Pic 8 Pic 9 5. Heat one tbsp oil in a non-stick pan and place the slices scored side down Pic 10 6. Cook on medium heat for about 12 to 15 minutes till they are well browned Pic 11 7. Turn them over very gently and sprinkle the "Masala mix" liberally on each slice and dab it gently to cover completely. Notice that the scores have opened a little and will allow the masala mix to be absorbed Pic 12 Pic 13 8. Cook for an additional 5 to 7 minutes on medium heat to brown the flat side. Drizzle some additional oil if needed Pic 14 9. Turn the slices again with masala side down and cover the pan with a lid. continue cooking on low heat for another 10 minutes until well done. Pic 15 Pic 16 Serve with plain chapati or parantha or naan. Keywords: Main Dish, Vegetarian, Indian ( RG1049 )

Chevre & Apple Chutney Roll Serves 8 as Appetizer. The chutney part of the recipe (adapted from a recipe in a November 1996 “Bon Appétit” magazine) makes approximately 3 cups of chutney which is more than is needed for the roll. However, the chutney is excellent as a condiment and we never have a difficult time using up the "extra". The chutney is best if made at least one day before using so the flavors can mellow. Use golden raisins for a light-colored chutney and dark raisins for a dark chutney. Also, other dried fruits (prunes, apricots, etc.) can be substituted for the raisins as variations to the basic recipe. Chutney 1-1/2 c apple cider vinegar 2 c sugar 1-1/2 lb tart apples, peeled, cored, chopped into 1/2-inch pieces 10 large garlic cloves, minced 2 oz fresh ginger, peeled, minced 1-1/2 tsp salt 1 tsp dried crushed red pepper 1-1/2 c (packed) raisins, coarsely chopped 2 T yellow or brown (or a mixture of the two) mustard seeds Roll 12 oz chevre, at room temperature 1/2 c apple chutney (from above), cooled or chilled Bring the vinegar and sugar to a boil in a saucepan, stirring until the sugar dissolves. Simmer for 10 minutes. Add the minced garlic and stir. Mix in the remaining chutney ingredients (but not the chevre!). Simmer until the apples are tender and the chutney thickens, stirring occasionally while it cooks. 45-60 minutes. Cool chutney and chill until used. Pat the softened chevre onto a sheet of plastic wrap in a rough rectangular shape. Cover with another sheet of plastic wrap and roll (or pat) into a 1/4"-thick rectangle. Peel off the top sheet of plastic and spread the chevre with a thin layer of chutney. Use the bottom sheet of plastic wrap to help roll the chutney covered chevre, along the long side of the rectangle, into a tight roll. Or, you can line a small loaf pan or other mold with plastic wrap and spread alternating layers of chevre and chutney inside the mold, packing each layer firmly,starting and ending with chevre. Unmold onto a serving plate and peel off the plastic. Chill if not serving immediately (roll can be made up to one day beforehand) and bring to room temperature before serving with crackers or bread. Keywords: Hors d'oeuvre, Vegetarian, Condiment, Appetizer, Easy, Cheese, Snack ( RG1046 )

Golden Borscht Serves 6 as Soup. A quick look at the flavor buddy list in Culinary Artistry inspired this recipe. 1 bunch golden beets (usually 4) 1 T olive oil 1 onion, medium chop 1 inch piece of ginger, chopped 1 medium potato, 1/2 inch dice 3 c vegetable broth, chicken stock or water. Can use a combination salt and pepper to taste lemon juice, optional creme fraiche, optional 1. Rinse beets and wrap each in piece of foil. Roast in 425 degree oven for 45 minutes. When beets are cool, slip off skins and cut into 1/2 inch dice. 2. In pot, heat olive oil. Add onion and ginger and sweat until onion is translucent. Add potato, broth, and salt and pepper. Bring to boil, then reduce to simmer for 20 minutes. 3. If using a blender, place diced beets in canister along with broth mixture and puree. If using an immersion blender, add beets to pot and then puree. When using an immersion blender, it's better to use a smaller dice. 4. Taste and adjust seasonings. You might want to add more water to thin out. This can be served hot or chilled. Keywords: Soup, Vegetables, Kosher, Vegetarian, Easy ( RG1040 )

Jade Dumplings with sesame-soy dipping sauce Serves 36 as Hors d'oeuvre. Dipping sauce: 1/3 cup soy sauce 1 green onion, very thinly sliced 2 tablespoons rice vinegar 2 teaspoons oriental sesame oil Dumplings: 1 tablespoon minced fresh ginger 1 garlic clove, peeled, and minced 12 ounces fresh green asparagus, trimmed, quartered crosswise (very nice in spring!) 1 8-ounce can whole water chestnuts, drained 3 green onions, quartered 1 teaspoon oriental sesame oil 1 teaspoon soy sauce 1/4 teaspoon coarse kosher salt All purpose flour 36 wonton wrappers Romaine lettuce leaves For dipping sauce: Stir all ingredients in small bowl to blend. For dumplings: Finely mince ginger and garlic in food processor. Add asparagus and next 5 ingredients; using on/off turns, process until asparagus is finely chopped ...but not pureed! Sprinkle baking sheet with flour. Place 1 wonton wrapper on work surface. Spoon 2 teaspoons asparagus mixture into center. Moisten edges of wrapper with water; gather corners together over filling.Twist edges of wrapper together, enclosing filling completely. ( I often "tie" them into small "beggars' purses" using a long chive strand to tie each) Place dumplings on a baking sheet. Repeat with remaining wrappers and filling. (Sauce and dumplings can be made 8 hours ahead. Cover separately and chill.) Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Line steamer rack with lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover and steam 15 minutes. Serve dumplings with the dipping sauce.... or your favorite chili oil ... Makes 36 marvelously delicious dumplings! Keywords: Hors d'oeuvre, Vegetarian, Chinese, Kosher, Easy ( RG1037 )

Ringna Masalla Bhaat (Spiced Aubergine Rice) Serves 4 as Main Dish. Masalla Bhaat is a popular dish that most women in Maharashtra make. A collegue at work used to bring this spiced rice for "tiffin", along with a delicious egg curry. My mother - in - law spices eggplant with Fennel in everyday cooking, I liked the pairing immensly and combined the tow dishes to make this variation of the fragrant, slightly spiced rice dish. It can be served as it is with a riata as a light summer meal or along with vegetables and daal as a complete meal. Any form of Aubergine can be used. 2 c Basmati Rice washed and soaked for 1/2 huor 250 g Aubergine sliced fine 1 tsp Saunff (Fennel) salt to taste 1 c raw tomatoes, pureed in blender and strained 2 tsp ghee (clarified butter) 1 onions sliced fine 3 pieces green cardamom slightly bruised 1 T Kitchen King Masalla 3 c hot water 1/2 tsp sugar (optional) 1/2 tsp Hing (asefeotida) powder 1/4 tsp turmeric powder 1. In a large heavy bottomed pan, melt the ghee. (To test - Put in one kernel of fennel, if it splutters the fat is hot enough. Drop in the cardamom pods and the Fennel. Stir fry till the color of the spices darkens a little and the aroma is released add the Hing powder and stir. 2. Add the onions, the sugar and salt to taste. Stir fry till the onions start browning at the edges. 3. Add the aubergines, and cook till they are almost done. add the tomato and cook till the oil seperates, Add the kitchen king and turmeric and stirfry for half a min. 4. Add in the rice and fry in the mixture till rice becomes transperant and any liquid from the vegetables has been absorbed. 5. Add the hot water. Stir well and let it cook on a high flame till the water is almost gone. At this stage cover the pan tightly and let it steam for 3 - 4 minutes on a low flame. Switch of flame and leave covered untill you are ready to serve. Hints tips and variations and accompaniments 1. Just before serving you could sprinkle a pinch of the Kitchen King over the dish. (the fragrance will precede the dish to the table) For a microwave version, at stage 3 combine the spice and vegetable mixture with the soaked rice, stir well and microwave on high till the rice is dry and transperant. add hot water and microwave till the water is almost gone. Cover and microwave for a further minute. Leave till ready to serve. 2 VariationsIn cold regions substitute the Fennel for Garam Masalla for a warming version of the same dish. Any vegetable other than aubergine can be used however saunff might not go well with all vegetables, and the appropriate spice must be verified. For a more fiery version add a chilli to the ghee before you add the whole spices or add more Kithen King Masalla. For the accompanying Raita slice an onion fine along with a green chilli and stir into cold natural yoghurt. Salt is optional. Making this in advane is a good idea since it allows the flavours to develop. Keywords: Main Dish, Indian, Rice, Vegetarian, Intermediate ( RG1030 )

Roasted Vegetable Gazpacho AlexP made this for a Twin Cities gathering and paired it with the White Gazpacho recipe (which is also on RecipeGullet). It was outstanding. 4 Large Tomatoes (each cut in half) 1 Green Pepper (seeded and cut in half) 1 Large Onion (yellow or Spanish, cut in half, not peeled) 1 Large Cucumber (peeled, cut in half) 1 Head of Garlic (cut off the top) 1 c of EVOO 1/4 c Balsamic Vinegar Salt Pepper Have charcoal burning in one side of the grill. Coat all the ingredients with olive oil, salt, and pepper. Poor some olive oil and salt on the cut garlic head. Grilled the vegetables on direct heat for a few minutes until you have nice grill marks with the grill uncovered Keep transferring any vegetables with sufficient grill marks to the indirect heat section of the grill Once all the vegetables have a nice color, keep them on the grill at indirect heat with the grill covered for about 15 minutes so they get some nice roasted flavor. If you see any vegetables loosing too many juices, remove them to a bowl. Keep the tomatoes with the seeds side facing up. After the 15 minutes of roasting under indirect heat with grill covered, transfer vegetables to a bowl and cover for a few minutes until they are cold enough to handle. If you have time peeled the pepper and the tomatoes. Also, scoop out the cloves of garlic from the head and peeled the onion. Cut up the ingredients and transfer them to the blender (maybe use only 5 cloves of garlic to begin with and adjust to your taste if needed). You might have to do this step in a couple batches. Poor some of the olive oil and vinegar into the blender and blend until smooth. Taste for salt and pepper as well as olive oil and vinegar. The above measurements are just an approximation. It is up to the cook's taste to adjust the recipe. I personally use Balsamic Vinegar, but please, do not tell any of my fellow Spaniards, Sherry Vinegar is another great option (although it might not need much quantity) The portions of the ingredients are not extremely important, change to your taste or based on whatever amounts you have available. Cool in the refrigerator, preferably overnight and serve with croutons, grilled or uncooked chopped vegetables. If you do not have time to chill the soup, poor some ice cubes with the ingredients and blend them together. In summary, the recipe is a general overview of the process; other ingredients might be used such as bread, herbs, lemon juice.... Personally, I have not really tried any other combination although traditional gazpachos use bread. I use the same ingredients when I am making a regular gazpacho without roasting the vegetables. In this case, you might want to lower the amount of raw garlic. Keywords: Appetizer, Grill, Soup, Vegetarian, Vegetables ( RG1019 )

Asparagus Pakoras Serves 2 as Appetizer. Ingredients: 8 Asparagus spears 1/2 cup besan (Split yellow lentil flour) 1/4 tsp Garam Masala 1/2 tsp Ajwain (Carom seeds) Salt to taste Black pepper to taste Water Oil Spray Oil to fry Method: - Cut Asparagus into 2 to 3 inch pieces - Spray or rub oil (Pam spray is OK) - Sprinkle garam masala on asparagus pieces. Oil helps in masala sticking to the pieces. - Mix water in besan to create pancake like consistency. Add ajwain, salt and pepper while making batter. - Heat oil to 400 F. - Dip asparagus pieces in besan batter and fry for couple minutes and take out on a paper towel. - Rest them for a couple minutes and lightly press the fried pakoras with both hands and fry again for a couple minutes. You dont have to fry them again, I do that as I like them very crisp. Make sure that you do not press them very hard before re-frying. Serve with mint sauce or tomato chily sauce. Enjoy!! Keywords: Indian, Vegetarian, Appetizer ( RG986 )

Cucumber Salad I always serve this with BBQ chicken. 2 seedless cucumbers 1 medium sweet onion, such as a Vidalia or Maui 1/4 c mayonnaise splash red wine vinegar pinch of sugar salt and freshly ground pepper, to taste 1. Using a mandoline, slice the cucumber into thin rounds. The rounds should be somewhat translucent and just thick enough to be crispy and hold their shape instead of limp. 2. Slice the onions the same way. 3. Toss the cucumbers and onions in a bowl with the vinegar, sugar, salt, and pepper. Set aside to macerate. 4. Drain most of the liquid from the cucumber mixture and stir in the mayonnaise. Adjust seasonings and balance to taste. Keywords: Salad, Side, Vegetarian, Mandoline ( RG974 )

Roasted Asparagus with Balsamic Vinegar and Parmigiano-Reggiano Serves 4 as Side. When the asparagus is extremely fresh, I bring out my 40 year-old Balsamico Traditionale. Feel free to use any good quality balsamic. 1 lb asparagus, tough ends peeled 2 T extra virgin olive oil salt and freshly ground pepper, to taste your best balsamic vinegar, for drizzling 1 oz Parmigiano-Reggiano, shaved 1. Move rack to the center and preheat oven to 450°F. 2. Break the ends off the asparagus and peel any tough parts. 2. In a shallow baking pan toss the asparagus with the salt, pepper, and oil. Place the Parmigiano-Reggiano shavings over the asparagus. 3. Bake for 8 minutes or until crisp-tender and starting to brown in places. 5. Transfer to serving platter to avoid over cooking. Drizzle with the vinegar and serve. Variation: Lemon and garlic Omit the Parmigiano-Reggiano and vinegar. Mince 1 garlic clove. Zest the half of a lemon. Toss both on the asparagus with the evoo, salt, and pepper. Cut the lemon into wedges and place in pan. Bake 8 minutes. Move to serving platter and drizzle with pan juices. Keywords: Side, Vegetarian, Italian ( RG972 )

Apple Orange Cranberry Sauce My favorite cranberry sauce. 12 oz (1 bag) cranberries, picked through 1 orange, zested and juiced 1 tart apple, such as a granny smith, cut into 1/2-inch chunks 1/2 c water 1 c granulated sugar 1/4 tsp salt 2 T orange flavored liqueur (Grand Marnier or Cointreau) 1. In a medium (nonreactive) sauce pan, bring the salt and water to a boil. Add sugar, orange juice, and orange zest and stir until sugar is dissolved. 2. Add the cranberries and apple pieces and return to a boil. Reduce heat to medium and simmer about 5 minutes or until slightly thickened and saucy. About 2/3 of the cranberries should have popped open. Do not cook past this point or you will have JELLY 3. Remove from heat and stir in the orange flavored liqueur. Cool to room temperature and serve. Can be refrigerated up to 7 days or frozen for a month if well-wrapped. Let come to room temperature before serving. Keywords: Side, Vegetarian, Easy, Fruit, Condiment, Christmas ( RG957 )

Roasted Tomato and Garlic Bisque Serves 6 as Soup. Based off a recipe from Toni Pais of Baum Vivant and Cafe Zinho in Pittsburgh. Endless combinations can be made with this one. If you don't feel like using fresh tomatoes, feel free to used canned diced or juice. This is only better if your fresh tomatoes are crappy. Just as great warm or chilled. Serve with fresh crusty bread. Roasted Garlic 2 heads garlic (or 1/2 cup puree when done) olive oil Roasted Tomatoes 3 lb plum tomatoes, halved lengthwise (to make 2 cups when done) 8 T olive oil salt and freshly ground pepper Soup 1 recipe roasted garlic (1/2 cup) 1 recipe roasted tomtaoes (2 cups puree) 1 large yellow onion, diced (or 2 leeks, cleaned well white parts only) 2 c white port wine (or other white wine) 2 c heavy cream 1 T packed minced fresh dill or 1 tsp dried sea salt and freshly ground pepper, to taste Roasted Tomatoes and Garlic: 1. Preheat oven to 375°F. Place tomatoes, cut side up, in one layer on a large baking sheet and sprinkle with salt and freshly ground pepper. Drizzle with 3-4 T of olive oil. Cut the ends off of one or two heads of garlic. Plac on a piece of foil and sprinkle with salt, pepper, and olive oil. Seal foil and set aside. Add pan of tomatoes to oven and roast until browned and tender, about 50 - 60 minutes. After the first 30 minutes has elasped, add the foil-covered garlic. Watch the tomatoes to make sure they don't scorch. Cool slightly. 2. Transfer tomatoes and any accumulated juices to food processor. Pulse until smooth and set aside. 3. Squeeze 1/2 cup of the roasted garlic out of the heads and set aside. Save any leftovers for use in something else. 4. Cook the onion or leek in the white port until reduced by half. Add 2 cups of the tomato puree and cook on low about 7 minutes. Add the roasted garlic and continue to cook for 3 more minutes. 5. Add the heavy cream, dill, and salt and pepper. As soon as the soup comes to a boil it is done. Do not continue to boil. Strain the soup by just letting it drip through the strainer and not pushing on the pulp. Could be made with basil and/or thyme. Chill if desired. Garnish with fresh whole leaves of whatever herb(s) you use. Keywords: Appetizer, Soup, Main Dish, Side, Vegetarian, Vegetables, Blender, Seafood ( RG955 )

Fines galettes (crepes) aux epinards, noix et roquefort Serves 4 as Main Dishor 8 as Appetizer. This recipe is inspired by the thread entitled TDG: Oh Crepe!, using spinach with the classic combination of Roquefort cheese and walnuts. The batter of this crepe features the appearance of sparkling water. These can be halved again and served as a savory appetizer before a light lunch. You can find a similar French version of this recipe in the March/April 2004 issue of French Saveurs. 2 eggs 250 g flour type 55 or U.S. all purpose 200 ml sparkling water butter for the crepe pan 300 g spinach in branches, fresh, washed, dried, stems removed 100 g Roquefort cheese, crumbled 1 clove garlic 50 g heavy cream 50 g crushed walnuts 30 g butter salt fresh ground black pepper 1) Make the batter for the crepes by incorporating the eggs into the flour, and following it with the sparkling water added while constantly beating. Mix until it is homogenous and liquid. Add salt and pepper. Set aside to rest for 20 minutes. 2) Heat the oven to warm to eventually keep the crepes warm before serving. Put your serving platter in the oven. While the batter rests, melt the 30 grams of butter in a large pot and add garlic. Add the spinach, which has been washed and the stems removed, and dried, into the pot over medium high heat. Toss until it yields it's juice. add the creme fraiche and mix into the juice. Add the crumbled roquefort, the nuts, and adjust seasoning. 3) Cook crepes - spread a thin layer of batter on the surface of a heated, buttered crepe pan (you might throw the first one out because the first one always comes out a little odd looking). Spread a layer of the prepared spinach cheese stuffing on one side of the crepe, fold the other side over, and cut in two. Continue making the crepes until all of the stuffing is used. Place the finished crepes, as you make them, on the warmed serving platter as you finish with them and keep them warm in the oven until you serve them all at once. Keywords: Salad, Cheese, Main Dish, French, Vegetarian, Healthy Choices, Easy ( RG946 )

Garlic Herb Bread Sure, you can form it into a loaf or baguette and bake it in the oven, but a bread machine is so easy... 1-1/4 c water 2 T olive oil 1-1/2 tsp salt 1 T sugar 1 T dry milk powder 2 T herbs (I freeze pesto or basil oil in the summer and use one of these frozen cubes) 1 oz parmesean cheese, grated 3 cloves garlic, peeled 3-1/3 c flour* 1-1/2 tsp Bread Machine Yeast Put ingredients into bread machine pan in the order given. Set your bread machine to French Bread with Dark Crust setting if you have it. Garlic cloves can be left whole, the machine will break them up, same with the herbs, if you use fresh. * 3 cups of the flour, I use King Arthur Bread Flour, 1/3 I use whole wheat or rye or some other whole grain flour. If you don't have it just use all bread flour. Keywords: Bread Machine, Side, Vegetarian, Easy, Lunch, Dinner, Snack, Bread ( RG918 )

Steamed Triple Egg Custard 1 T minced garlic 2 T canola oil 1 preserved duck egg (thousand-year old egg or "pei tan"), coarsely chopped 1 salted duck egg, yolk only, coarsely chopped 3 large eggs 1 c water 1/4 tsp salt 1/8 tsp ground white pepper 1 T soy sauce 1 T chopped scallions (green onions) 1. Heat oil in a pan and fry minced garlic in oil until golden and crispy. Remove from pan and set aside. 2. Scatter chopped preserved egg and salted egg yolk on the bottom on a heat-proof dish (approx. 8-inch). 3. Beat eggs lightly in a medium bowl. Add water, salt and white pepper and stir to blend (the custard should not be foamy). Pour the custard over the ingredients in the heat-proof dish. 4. Prepare a wok for steaming. Set the dish into steamer basket, cover the wok and steam until custard is firm, about 10 to 15 minutes. 5. Combine fried garlic and oil with soy sauce and pour over steamed custard. Garnish with chopped scallions and serve. Keywords: Main Dish, Vegetarian, Easy, Chinese ( RG877 )

Eggplant Cutlets and Layered Eggplant Parmesan Serves 8 as Sideor 4 as Main Dish. Moussaka, Eggplant Parmesan, Eggplant Rolatini. They all sound so good, and healthy, until you bread and fry the eggplant and coat it with lots of cheese or creamy sauces. My trick is to make baked eggplant cutlets. And not just to cut the fat -- they taste great and are much easier to deal with than frying eggplant slices. As long as you're making them, make extra, they easily keep in the freezer. Eggplant Cutlets 3 medium-large eggplants 1 egg 1/4 c milk 3/4 c Italian seasoned bread crumbs (or plain and add your own seasonings) 3/4 c grated Parmigiano/Parmesan cheese Olive Oil, in a Misto or other sprayer Layered Eggplant Parmigiano 2 c tomato sauce 8 oz mozzarella cheese, shredded for Eggplant Rollatini 2 c ricotta cheese 1 egg Heat oven to 350 F. Slice eggplants into 1/2 inch thick circles (I don't bother peeling or salting or anything). Beat egg and milk together in a shallow bowl. Combine bread crumbs and grated cheese and put some in layer on a plate (keep the rest handy in container to add more to the plate as it gets used up). Prepare 2 sheet pans by covering with parchment paper and spray the paper with olive oil. Using a fork, pick up a piece of eggplant and dip it quickly on both sides in the eggwash. Then dredge it in the crumb/cheese mixture, shaking off any extra. Place on the parchement covered sheet pan. Continue placing the slices on the parchment until it is full, in a single layer, and the slices shouldn't be touching. You may need 3 sheet pans. Spray the tops of the slices with more olive oil and bake for about 30 minutes (turn once after about 20 minutes) until they are lightly browned. They are great as is or continue to make Eggplant Parmigian: Spray a large shallow casserole dish (like a lasagna pan) with olive oil. Lay out a single layer of eggplant cutlets, you may have to cut one or two cutlets in half to fill large gaps, but small gaps are OK. Top each piece with a bit of mozzarella cheese and a scant spoonful of sauce (barely a tablespoon, you don't want it too saucy). Continue layering until you have three layers. You should have used up all the sauce and cheese. Bake in the oven for about 20 minutes, until the cheese is melted and the sauce is hot. Serve with a side of spaghetti and extra sauce. For Eggplant Rollatini Casserole: Combine Ricotta cheese and egg, add some fresh herbs if you wish. And add two layers of the cheese mixture as you layer the eggplant. Bake for about 30 minutes. For Moussaka, click here. Keywords: Main Dish, Side, Kosher, Vegetarian, Easy, Cheese, Vegetables, Lunch, Dinner, Italian, Mediterranean, Healthy Choices ( RG867 )

Indian-inspired Lentil Soup Serves 20 as Soup. I readily admit to fiscal irresponsibility. Inasmuch, I often find myself having to create something that will feed Shawn and I for a week at a time without costing a lot of money. We both like lentil soup and the following offering was a complete experiment that I am very thrilled with. 1/4 c olive oil 1 lb diced carrot 1 lb diced celery 2 lb diced onion 1 can (28 oz.) diced, peeled tomatoes 1 qt chicken broth (can substitute vegetable) 1 qt beef broth (can substitute vegetable) 4 c dried lentils 2 T Panch Phoron 2 Bayleaves Salt and Pepper as needed Fresh baby spinach leaves, to taste Heat olive oil in large, heavy-bottomed stock pot. Over medium heat, saute onions until translucent (about five minutes). Add carrots and celery and continue cooking another five minutes. Add Panch Phoron and continue sauteing to release the spice scent (a minute or two). The tomatoes, broth, lentils, and bayleaves are added. Bring to a boil and then reduce, simmering for a half-hour or until very reduced and thick. Add another quart or two of water back into the soup to desired brothiness. Salt and pepper to taste. Serve garnished with a handful of fresh baby spinach leaves. Keywords: Vegetarian, Vegan, Easy, Beans, Indian, Soup ( RG866 )

Kibbet Raheb: Lentil chard lemony soup with herb-burghul dumplings Serves 5 as Main Dishor 10 as Soup. This is the soup recipe as best I could remember, please keep in mind that most of these amounts are approximate (especially the dumplings). So use your cooking-sense and sorry for any inconvenience. This is normally served cold or at room temperature, and is better the next day. Dumplings c fine bulgur 1 c cup flour c cup onion finely chopped 1 T chopped mint 1/4 c chopped parsley Soup 1 c diced onions 1 T crushed Coriander seeds 1/3 c Brown lentils 1/3 c Fresh Lemon Juice (or to taste but this is supposed to be lemony) 10 large cloves of garlic chopped (or more if you like) 1/2 c chopped cilantro Make dumplings: Put Burghul in a bowl and add enough water to barely cover. Let soak for thirty minutes Meantime sauté the onion till translucent in some olive oil. Let cool. Add the flour, onions, herbs to the burghul and mix. Add more water or flour to the mixture if needed. You need a soft dough like mixture. Season with salt and pepper. Form the dumplings into small marble size pieces, put them on a large baking sheet and refrigerate until ready to use. You need about 24 dumplings. For the soup: In a large heavy pot saute the onions in 2-3 Tbsp of olive oil till soft and translucent. Do not let it brown. Add the crushed Coriander and cook for one more minute stirring constantly. Add the lentils and half of the chopped garlic and cook for a couple more minutes so that everything is mixed up properly. Add the chopped chard and mix it in then cover everything with about 3 inches of water. Bring to a boil, season with Salt and pepper and let simmer till the lentils are almost done. Add the dumplings and continue cooking till the dumplings are cooked through, about 30 more minutes (they will almost double in size and have no raw flour taste when done). Add more water if the soup is too thick and chunky. Saute the rest of the garlic in 1 Table spoon of olive oil till soft, add the cilantro and cook for another minute. Then add this mixture to the soup. Correct the soup’s seasoning and serve. Keywords: Soup, Vegetarian, Main Dish, Middle Eastern, Intermediate, Beans ( RG835 )

Strawberry-Balsamic Sorbet Serves 4 as Dessert. My mother-in-law macerates strawberries in a balsamic vinegar-sugar mixture which I find delicious. This is a riff on that dessert. Note: You'll have extra sugar syrup. Keep it in a jar in the refrigerator. It keeps forever and frequently comes in handy. Sugar Syrup 1-3/4 c sugar 2 c water Strawberry Puree 1 qt Strawberries 3 T Balsamic Vinegar 2 T Sugar 1 T Vanilla extract 1. Combine sugar and water in small sauce pan and bring to boil. Let sugar syrup cool and place in refrigerator 2. Hull strawberries and cut in quarters. Place in food processor with balsamic vinegar, sugar, and vanilla. Puree until smooth. 3. Strain puree to remove seeds (this is optional). Add 1 cup of chilled sugar syrup to puree. 4. Chill strawberry mixture a minimum of 4 hours. Overnight is best (you want it very cold). 5. Put mixture in ice cream maker and churn according to instructions. Remember to stir mixture before pouring into ice cream maker as the puree and sugar syrup will sometimes separate. Keywords: Easy, Fruit, Dessert, Food Processor, Kosher, Ice Cream Maker, Vegetarian, Passover ( RG827 )

PHAD THAI JE Serves 4 as Side. Thai rice noodles with garden fresh vegetables. Click for Picture 2 tablespoons of oil 6 - 8 cubes of tofu 10ml light soya sauce 30 g bean sprouts 20 g chopped spring onions 30 g mixed vegetables ( sliced carrots, zucchini, baby corn and brocolli ) 5 ml limejuice 10 g thick tamarind juice 10 ml dark soya sauce 3 g sugar 5 g tomato or chilli paste 5 g chilly powder 5 ml vinegar 100 g parboiled rice noodles 10 g roasted peanuts salt to taste 1. Sauté tofu in oil and light soya sauce. 2. Add the mixed vegetables and stir-fry for a few minutes. 3. Add the limejuice, tamarind sauce, dark soya sauce, sugar, tomato/chilli paste, chilly powder & vinegar. 4. Mix in rice noodles and cook till noodles are done. 5. Garnish with roasted crushed peanuts. Keywords: Thai, Hot and Spicy, Chinese, Vegetarian, Side, Healthy Choices ( RG797 )

Texas Caviar The original Texas Caviar recipe that I was introduced to was in the Pace Picante cookbook, sadly not available anymore. I have changed it quite a bit to our taste but the basics are there. Consider this a starting point as the variations are endless. Friends endlessly request that I bring this to our gatherings. There is some added advantage that it is healthy and even appeals to the odd vegetarian. 1 can black eyed peas, drained and rinsed 1 can white hominy, drained and rinsed 4 green onions thinly sliced 2 garlic cloves minced 1/2 c chopped onion, preferably white, rinsed after chopping 1/2 c chopped celery 1/4 c chopped parsley 1 c Pace picante sauce or more to taste 1 T cider vinegar or more to taste Salt to taste Mix all together and refrigerate 2 hours or overnight. Serve with saltine crackers or tortilla chips. Variations: Consider this a starting point and vary the ingredients to suit you. I don’t think I have ever made it the same way twice. The original recipe called for chopped green pepper instead of celery. I like celery better. The original recipe called for chopped cilantro instead of parsley. I find the cilantro too strong. But then, I am not a cilantro fan. You might try adding a little. You can use any combination of canned beans and hominy. Or, no hominy. If you use more than 2 cans, adjust the other ingredients accordingly or vary quantities according to your taste. This recipe is infinitely expandable to match the size of the crowd. Garbanzos are particularly good and black beans add a nice color contrast. I particularly like to use Goya brand canned beans. You can find them in any Hispanic market or maybe in the “ethnic” department of a large grocery. They are preferred because they are perfectly cooked and not mushy. Heat it up with a little cayenne or Tabasco sauce. The new flavors of Tabasco like Chipotle or Garlic add a nice flavor note. Of course, there are now many flavors of Pace Picante to choose from and a gazillion other brands. Add fresh chopped jalapeno or other chiles. Add fresh chopped red or yellow bell peppers. Adds nice color and is not as strong as green pepper. Diced jicama adds a nice crunch. Keywords: Appetizer, Vegetarian, Easy, Beans, Snack ( RG788 )

Squash and Pecan Casserole Serves 8 as Side. I made this for the Pacific Northwest board's holiday potluck. It's based on the recipe for Butternut Squash Souffle in the Dillard House Cookbook. Squash 1 winter squash 3 eggs 1/2 tsp vanilla extract 2 tsp grated ginger Topping 2 T butter 2 T brown sugar 1/4 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp coriander 1/2 tsp cumin 1/4 tsp salt 1 c coarsely chopped pecans For the squash filling: cook squash until soft (I like to cut it into large chunks, brush with olive oil, and roast at 400 for about 45 minutes), then peel and mash or puree. Stir in eggs, vanilla, and ginger. For the topping: melt the butter in a small bowl, and stir in the sugar, spices, and salt until well blended. Stir in pecans until well coated. Spread squash in a 9 inch pie pan (or other suitable vessel), and put the pecan mixture on top. Bake at 350 for about 30 minutes. Keywords: Side, Vegetables, Vegetarian, Dinner, Easy ( RG782 )

Cheese Fondue Serves 8 as Appetizeror 4 as Main Dish. 1 lb Gruyere cheese, coarsely grated 8 oz Emmentaler cheese, coarsely grated 4 tsp cornstarch 1 garlic clove -- halved 1-1/2 c dry white wine 2 tsp lemon juice 1-1/2 T kirsch, if desired Freshly ground pepper Freshly grated nutmeg In a large bowl combine the cheeses and cornstarch and toss to coat. Rub the inside of a heavy saucepan with the garlic and discard the garlic. Add the wine and lemon juice and bring the mixture to a boil. Stir in the cheese mixture gradually over moderate heat, stirring until smooth. Stir in the kirsch, if desired. Season with pepper and nutmeg. Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame. Serve immediately, taking care to remember to continually stir the fondue to prevent it from separating. Serve with Granny Smith apple wedges and sliced Baguette. Keywords: Appetizer, Cheese, Main Dish, Dinner, Vegetarian, Snack, Easy, Fondue Pot ( RG777 )

Italian Gratin Serves 6 as Main Dish. This is a lazyman's lasagna with more taste but less formality and eggplant. Quick and simple to make a large amount of decent food. This is a Moosewood receipe, I've really only altered some of the ingredient amounts compared to their original. 1 handful fresh basil 3 onions 3 c Tomatoes, or a 28 oz can 4 cloves garlic 3 c spinach leaves 4 c mushrooms 1 tsp salt 1 T olive oil 1 c bread crumbs 1 c dried pasta, some type of small shell 2 c freshly grated parmesan cheese Preheat your oven to 350 degrees. I used a 13" by 9" glass lasagna type dish that my mom left at my place to make this dish. Oil the dish. Mix together the onions, basil, salt, and tomatoes. Heat the oil in a small frypan over medium heat. I might try some butter next time instead of the oil. Throw in the garlic and the bread crumbs and cook for about 3 minutes, until the bread crumbs are lightly browned. Remove from the hot pan and set aside. Spread out half of your tomato mixture in the bottom of the oiled dish. Sprinkle the pasta for the next layer. Then a layer of spinach, then mushrooms, and then half of your cheese. Top it off with the rest of the tomato mixture then the browned bread crumbs. Cover with foil and and bake for about 25 minutes. Remove the foil and bake for another 20 minutes. Serve it up with a green salad following behind. Keywords: Main Dish, Dinner, Vegetarian, Italian ( RG770 )