Cumin Seed Roasted Cauliflower, Broccoli and Chard
This dish gets an amazing amount of flavor out of just a few ingredients. And if you’re not into cauliflower or broccoli, you can substitute potatoes or squash but the real killer combo is with the cauliflower. Top with something colorful like pomegranate seeds or shredded beets. Adapted from Melissa Clark’s Cook This Now.
2 Tbs olive oil, divided
1 head cauliflower, cut into bite size florets
1 head broccoli, cut into bite size florets
2 c chard, chopped
1 tsp whole cumin seeds
1/2 tsp kosher salt, plus additional
1/2 tsp freshly ground black pepper
Plain yogurt (I used whole milk yogurt, Greek style)
1/4 cup crumbled feta (optional)
Preheat oven to 425°F. Brush a large baking sheet or roasting pan with 1 tablespoon of the olive oil.
Toss broccoli and cauliflower florets with remaining olive oil, cumin seeds, salt and pepper and spread out on prepared tray. Roast for 20 to 30 minutes, until tender and its edges are toasty. On the side gently steam chard and strain well, season with salt and pepper.
This is an Italian recipe whose name translates to qill shaped pasta with "angry" tomato sauce, so named for its fierce kick of hot pepper. We've layered this sauce with three kinds of pepper sweet red peppers, jalapeno peppers and black pepper. You can temper the heat somewhat by altering the amount of jalapeno or by omitting the seeds of the jalapeno. You can use penne for this recipe, but we prefer the smaller pennette, which soak up a bit less of the hot sauce with each forkful. Other ingredients to add that come to mind are green olives, seafood, anchovies or add veggies like broccoli, carrots or chard for some added nutrition. Adapted from Second Helpings from Union Square Cafe.
1 (28oz) can peeled whole tomatoes in juice
1/4 c olive oil
1tsp chopped garlic
1-2 jalapeno peppers, seeded and minced, plus the seeds of one jalapeno
1 lg red bell pepper, chopped
1Tbs fresh or dried basil
1 (16oz) can diced tomatoes
2 tsp coarse sea salt
1/2 tsp black pepper
12 oz pennette or penne (penette is juss small penne)
1/2 c Pecorino Romano (optional)
Puree the canned peeled tomatoes in their juices in food mill. Heat oil in a saucepan over medium heat. Add the garlic, jalapeno, sweet pepper and basil; cook for one minute without browning the ingredients. Add the diced tomatoes, seas salt, and black pepper. Simmer for 10 minutes, stirring occasionally. Add the pureed tomato and continue simmering, stirring occasionally, until the sauce has reduced and thickened, 20-25 minutes. Taste and adjust the seasonings. Set aside. Bring 1 gallon of water to a boil and add 2 tablespoons of salt. Cook the pasta until al dente and drain in a colander. Combine the cooked pasta with the hot sauce and half the cheese in a large skillet over medium heat, and toss well until the pasta is piping hot and evenly coated with the sauce. Transfer to a serving bowl, sprinkle with the remaining cheese if desired, and serve.
Mushroom Barley Soup
Adapted from Epicurious.com.
1/3 c pearled barley, soaked 6 hrs. in cold water
1 c mushrooms, chopped
1 Tbs cooking oil
2 large onions, chopped
2 garlic cloves, minced
2 parsnips, peeled and chopped
2 carrots, chopped
1/2 lb fresh oyster mushrooms thinly sliced, or shiitakes-stems discarded and caps thinly sliced
1 1/2 tsp salt
1/4 tsp black pepper
2 tsp tomato paste
1 bay leaf
1/4 cup medium-dry Sherry
3 c chicken or vegetable stock
soy sauce to taste
chopped fresh parsley
Simmer barley in 3 1/2 cups water in a 5- to 6-quart heavy pot, uncovered, until almost tender, 10 to 15 minutes. Drain in a colander.
Heat oil in cleaned pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Add carrots, parsnips, shiitakes, mushrooms, salt and pepper and sauté, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms are golden, 4 to 6 minutes.
Stir in tomato paste, bay leaf, sherry, stock, mushroom soaking liquid, barley, salt and pepper. If soup looks too thick, add a cup or so of water. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 10 to 15 minutes. Season to taste with salt, pepper and soy sauce. Garnish with chopped parsley.