baked polenta

1 batch polenta, made and solidifyed
a few cups of your favorite red pasta sauce
a few cups of grated mozzarella cheese
some parmesan

slice the polenta to a thickness of 1/2 to 1 inch. layer to cover the bottom of a baking dish. cover with sauce, and cheese. place a second layer of polenta and cover with sauce and cheese, bake in a 350 oven until melted, bubbly and soft. serve.

Fettucini with mushrooms, onion and goats cheese

3-4 portabella mushrooms, sliced
10-12 button mushrooms, sliced
4 cloves garlic
2 yellow onions, sliced
olive oil
salt
pepper
crushed red pepper
fresh basil
4 oz. goats cheese

roast the mushrooms and garlic with olive oil and s&p in a 450 oven until cooked
meanwhile, cook the onions slowly on the stove until very soft and beginning to turn a deep brown. cook the pasta. add the mushroom mixture and all its juice into the onions. put this over the cooked and drained pasta, and add the log of goats cheese, stirring (over low heat if necessary) until the cheese is distributed. add abundant basil and serve with freshly grated parmesan reggiano.

*sometimes i use polenta instead, so just mix it all into the cooked polenta and serve it soft that night.

to try...

1/2 cup pearl barley
4 1/2 cups mushroom broth, divided
(I used the organic mushroom broth that comes in
a box)
1 oz. dried porcini mushrooms
(I scrimped and used only 1/2 oz. and it was still
great)
2 c boiling water
2 tsp. butter
1 tbls. olive oil
1 cup minced shallots (about 4 medium)
8 cups sliced white shrooms
(I used 2 8 oz. boxes)
2 stalks celery (I left this out)
1 tbls, minced fresh sage OR 1 tsp. dried
1/2 tsp. salt
1/2 tsp. pepper
2 tbls. flour
1 cup dry-to-medium sherry
1/2 cup sour cream


1. Combine barley and 1 1/2 cups broth in a small saucepan. Bring to a
boil in a small saucepan.
Bring to a boil over high heat; cover, reduce heat to low and
simmer until the barley is tender,
30-35 minutes.

2. Combine porcinis and boiling water in a medium bowl and let soak
until the mushrooms are soft,
about 20 minutes. Line a sieve with the paper towels, set it over
a bowl and pour mushrooms and
soaking liquid through it. Revere the soaking liquid. Finely chop
the mushrooms.

3. Heat the butter and oil in a soup pot and add shallots, cook until
softened and add white mushrooms.
Cook about 5-8 minutes and add the porcini and celery (if you use
it) sage, salt and pepper. Cook
about 3 minutes. Sprinkle flour over the vegetables and mix in then
add the sherry and cook until
most of the sherry is evaporated.

4. Add the soaking liquid and the remaining 3 cups broth and bring to a
boil. Reduce heat and simmer
stirring occasionally until the soup has thickened

5. Add the cooked barley and continue cooking to heat through.

6. Stir sour cream into soup and serve.

Perfect on a cold or snowy night. And tonight it is only 9 degrees!


Fennel Salad with Sun-dried Tomatoes, Black Olives and Pine Nuts

Almost a meal in itself if you have bread and cheese. Mark and I had
it first before a vegetable soup.

l large fennel bulb, quartered and thinly sliced
a red bell pepper
1/4 cup chopped kalamata olives
1/4 cup fresh flat leaf parsley
2 tbs. sundried tomatoes soaked and chopped
1 tbs. chopped scallion
3 tbs. olive oil
2 tsp. fresh lemon juice (I used much more)
salt and pepper
mixed salad greens
2 tbs. pine nuts, toasted

In a large bowl, combine the fennel, bell pepper, olives, tomatoes,
scallion, oil, lemon juice,
salt and pepper to taste. When ready to serve, line salad plates with
greens, spoon mixture on
greens and sprinkle with the pine nuts.


ROASTED BUTTERNUT SQUASH AND ISRAELI COUSCOUS

1/2 pound butternut squash, peeled, seeded
and cut into 1/4" dice
3 T olive oil
a large onion, chopped
a tsp. salt
1 3/4 Israeli couscous
3 cup water or broth
a tsp. cinnamon
1 cup chopped flat leaf parsley
1/2 c pine nuts, toasted
1/2 c golden raisins (I used dried cranberries)
juice of a 1/2 lemon


Preheat oven to 475 degrees. Toss squash with 1 T
oil and salt to taste in a large shallow baking pan. Roast
for 15 minutes or until squash is tender and transfer to a
large bowl.

Cook onion in 2 T oil in a large, heavy pot. Add salt, cinnamon and
couscous and cook stirring for about 4 minutes. Add the broth and cook
for
10 minutes, stirring often.

Add to roasted squash and stir in lemon juice, parsley, nuts and
raisins or
cranberries.

chana masala

olive oil
1 onion chopped
2 cloves garlic minced
1 tsp cumin seeds
½ tsp ground coriander
¼ tsp ground ginger
1 tsp garam masala
3 cardamom pods, lightly crushed
1 28-ounce can whole peeled tomatoes
salt
handful cilantro leaves chopped
pinch of cayenne, or to taste
4 cups chickpeas
6-8 Tbs plain yogurt
lemon wedges and cilantro for serving

cook the onion in olive oil over medium heat, in a large ban until well done, even charred. reduce to low and add the garlic and spices. stir for a minute and then add 1/4 cup water. stir up all the bits stuck to the pan. allow tha water to cook out, then add the juice from the tomatoes, and the tomatoes themselves, breaking them apart with your hands as they are added. bring it to a boil and then reduce to a simmer, adding the cilantro and cayenne. allow the sauce to thicken a bit, then add the chickpeas. cook for 5 mins, then add 2 tbs water and cook until the water is absorbed. repeat this several times. stir in the yogurt (don't skip this), and serve (over rice) with lemon wedges and cilantro.

pizza

crust:
1 warm water
1 packet yeact
2 tsp. sugar

2 cups flour
1 tsp. salt
2 tsp. olive oil

place the warm water and sugar in a bowl, add the yeast and allow it to sit for a few minutes, until slightly foamy. add in the rest of the ingredients and mix until the dough can be handled- turn it onto a well floured surface and knead for five or ten minutes, until the dough is silky and springy. place back in the bowl and allow to rise in a warm place until it has doubled in bulk, about 30-45 mins. knead it a bit more and then shape (i do this on a baking sheet) and allow to rise 20-30 more mins. heat up the oven to 475. top the pizza and bake it for around 15 mins., or until the cheese is melted, and the crust is browned a bit.

toppings i like:
sauteed onion, pepper, and gimmee lean, red sauce and mozzarella
cilantro (or arugula) pesto, mushroom, red onion, pepper, corn, fresh tomato, fresh mozzarella, and feta
roasted veggies and goat cheese
carmelized onion pear and gorgonzola

chili, and cornbread (with jalapenos)

chili (vegetarian)
olive oil
1 yellow onion
2 peppers (your choice of color)
1 habenero pepper
4 cloves garlic
1 pkg. smart groud taco/burrito style
1 cup beer or veg stock (or water)
1 large can of crushed tomatoes
2 cups cooked black beans
2 cups cooked red beans
1 tbs. cumin
2 tbs. chili powder
some crushed red pepper
salt

sautee the onion , garlic, and peppers in olive oil until they begin to soften. add the smart ground, and cook for 10 minutes. add the liquid, tomatoes, and beans, then add the spices and salt to taste. cook for 15-20 minutes, or longer.
serve with grated chedder cheese, sliced avocado, sour cream or yogurt, scallions, cilantro, etc.

cornbread
3/4 cup cornmeal
1 cup milk
1/2 cup wholewheat flour
1/2 cup allpurpose flour
4 tsp baking powder
1/4 cup sugar
1 egg
1/3 cup oil
one finely chopped jalapeno

heat to oven to 400 and grease a 9 inch square pan. place cornmeal and milk in a small bowl to soak. in a big bowl mix the flour, baking powder and sugar. stir the egg and oil into the cornmeal. add the cornmeal to the flour and stir to moisten. add in the jalapeno. pour into the prepared pan and bake for 25 minutes or until a toothpick comes out clean from the center of the pan.

Cilantro (or arugula) Pesto

2 bunches Cilantro (or not even a whole bunch of arugula)
Several cloves garlic
1/4-1/2 cup walnuts
olive oil
salt and pepper

put it all in the blender and blend, adding olive oil until desired consistency is reached.