cool | Pamela Toman

Chickpea Tagine

Very nice. This is a dish that Sarah made. It keeps calling to me.

Zucchini and red pepper aren't really fall vegetables, but the green and red color is nice. Perhaps the zucchini could be substituted with green beans and some more water, and the red pepper left out entirely? Or red onion used instead of yellow?

Serve with bread, couscous, harissa, mint, and/or yogurt.

Ingredients	Step
2 T. olive oil 2 t. paprika 1 t. ginger 1 t. cumin ½ t. salt ¼ t. garlic powder ¼ t. pepper ¼ t. cinnamon	Saute spices in pressure cooker until fragrant, about 1 minute.
½ c. water 1 butternut squash, cubed into ½" pieces 2 zucchini, cubed into ½" pieces 1 red pepper, coarsely chopped 1 onion, coarsely chopped 12 dried apricots, halved 2 t. honey	Stir in. (You don't need more water.) Cook on high for 2 minutes, then quick release the pressure.
15 oz. can chickpeas 15 oz. can crushed tomatoes	Stir in.

Source: Taste of Home

Broccoli and White Bean Sandwiches

Serve on ciabatta or pan de cristal.

I haven't made this recipe recently, and the proportions may be off. Use your judgment, rather than relying on the values given here.

The original recipe calls for blanched broccoli rabe, which I find too bitter, so I substitute it with roasted broccoli.

Ingredients	Step
6 T olive oil 1 head of garlic, cloves thinly sliced 1 t. crushed red pepper flakes	Cook garlic and red pepper flakes in oil, being careful to infuse but not brown the garlic.
some of the oil 1 can white beans (½ c. from dry)	Puree the beans with the flavored oil, adding oil and water as needed.
5-6 heads (4-5 lbs.) broccoli, coarsely chopped remainder of the oil	Toss broccoli in flavored oil, then roast in 350 degree oven until browned. Cool.
juice of 1-2 lemons salt pepper	Squeeze lemon juice on top of cooled broccoli, and season to taste.
8 rolls (6-8" long) 8 1-ounce slices provolone	Preheat oven to 400 degrees. Split rolls. Spread bean puree on one side. Add broccoli. Top with provolone. Toast in oven until cheese is melted, 7-10 minutes, then serve.

Based on a recipe originally from Bon Appetit

Turkish-style Carrots and Lentils

Easy peasy. I prefer French green lentils, but regular green (aka brown) lentils work fine too, and they're much easier to find. Black lentils are also reasonable to use.

Serve on its own, or possibly with a heavy grain like farro or barley. I served the first attempt with a green salad and focaccia (with Michael).

Ingredients	Step
1 c. lentils (green/brown/black) 3 c. water	Bring to boil, then reduce heat, cover, and simmer for 15 minutes. When done (they may still be slightly undercooked), strain into a colander set over a bowl -- we want to retain the cooking liquid.
oil 1 onion, sliced thin into half moons	Heat oil in large skillet. Cook until onion is tender.
½ c. mint	Chop.
1 t. ground coriander	Stir into onions.
4 cloves garlic, minced 1½ lb. carrots, sliced thin (about 4 cups) salt to taste	Cook, stirring for 2-3 minutes, until carrots begin to soften.
⅓ c. passata ⅔ c. water 1 t. sugar parcooked lentils enough water to cover the lentils (ideally the lentil cooking water) salt to taste half the mint	Stir in. Bring to a simmer. Simmer uncovered 15-20 minutes, until lentils are tender and most of the liquid has evaporated. Taste and adjust salt, then remove from heat.
half the mint	Sprinkle on top. Serve.

Source: Martha Rose Shulman (NYT Cooking)

Somali Red Lentil Stew (Maraq Misir)

Delicious. Makes 6 servings.

If you really want to go all out, you can toast any of the spices that you have whole, then grind them. Add the other pre-ground spices at the end.

Serve chunky or blended, with salad or rice or bread.

Ingredients	Step
oil 1 large white onion, diced	Saute in large pot until translucent.
1½ c. red lentils	Rinse in colander.
8 cloves garlic, minced 4 t. cumin 1 t. coriander ½ t. black pepper ⅛ t. cloves ⅛ t. cinnamon ⅛ t. cardamom ½ t. turmeric 1½ t. salt	Measure.
1.5 c passata (equivalent to 6 Romas) rinsed red lentils 1 large carrot, diced ¾ c. cilantro, diced spices 6 c. warm water	Add to the onions, stir, and cover pot. Cook, stirring occasionally, until cooked, about 25 minutes.

Source: Ifrah F. Ahmed (NYT Cooking)

Baked Risotto with Greens

An easy and delicious way to serve greens.

Violife parmesan is acceptable, but dairy parmesan is better. I often split the meal in half before the last "saucy" step to target both diets.

First enjoyed with Tom and Tobi.

Ingredients	Step
	Preheat oven to 375 degrees.
1 small onion, diced olive oil	In a cast iron skillet with a lid, saute onion until softened.
1 small garlic clove minced 1 heaping c. Arborio rice	Add garlic and stir until fragrant (about 1 minute), then stir in rice. Season with salt and pepper, and fry rice until lightly toasted (about 2 minutes).
4 oz. kale leaves, as bite-sized pieces salt and pepper	Add. Stir until wilted.
quart of no-chicken broth	Add broth. Bring to a boil over high heat.
	Cover and bake until liquid is almost all absorbed and rice is tender, about 20 minutes.
4 oz. spinach (chopped) 1 c. frozen peas, thawed --or-- asparagus, sliced 1 T. lemon juice	Stir in. (Don't add too much lemon -- we're not making lemon risotto!)
¾ c. parmesan 3 T. butter	Add. Stir until well blended and saucy.

Source: Kay Chun (NYT Cooking)

Pamela Toman

Tag: cool

Chickpea Tagine

Broccoli and White Bean Sandwiches

Turkish-style Carrots and Lentils

Somali Red Lentil Stew (Maraq Misir)

Baked Risotto with Greens