Speedy Ratatouille

I love this recipe because (a) my kids love it and usually ask for second helpings, (b) it is even better the next day, as with most stews, (c) it is very doable for a weeknight meal, and (d) it is a great vegetarian option.  The original recipe is stellar, so I only made a few changes to make it even more weeknight-friendly.  Serve with lots of crusty bread.

Makes 4 servings.

Ingredients:

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 pound eggplant, peeled and cut into 1-inch dice
• 5 large garlic cloves, minced
• Salt and freshly ground black pepper
• 1 zucchini, cut into 1/2-inch dice
• 1 yellow squash, cut into 1/2-inch dice
• 1 large onion, cut into 1/2-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• 1 – 28 oz. can diced tomatoes, lightly drained
• 1  1/2 teaspoon dried sweet basil
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon fresh lemon juice
• 1/2 cup crumbled aged goat cheese (or feta if you prefer)

In a large enameled cast-iron casserole or Dutch oven, heat 1/4 cup of the olive oil until shimmering. Add the eggplant along with 1/2 tsp. dried basil and cook over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add one-third of the garlic, season with salt and black pepper and cook for 1 minute. Using a slotted spoon, transfer the eggplant to a large bowl.

Add 2 tablespoons of the olive oil to the pot.  Add the zucchini and yellow squash along with 1/2 tsp dried basil and cook over moderate heat until lightly browned in spots, about 5 minutes. Add another one-third of the garlic, season with salt and black pepper and cook for 1 minute. Add the vegetables to the eggplant.

Add the remaining 2 tablespoons of oil to the casserole, along with the onion, bell pepper, and 1/2 tsp dried basil. Cook over moderate heat until softened, about 7 minutes. Add the remaining garlic, season with salt and black pepper and cook for 1 minute.

Add the tomatoes and the reserved vegetables and cook over moderate heat until the tomatoes have broken down and the vegetables are tender, about 15 minutes. Stir in the lemon zest and juice. Transfer to bowls and sprinkle with the goat cheese. Drizzle with olive oil and serve.

Cucumber & Herb Cream Cheese Tea Sandwiches

1 – 8 oz. brick full-fat cream cheese, room temperature

2 TBSP mayonnaise

1 1/2 TBSP fresh dill, minced

1 TBSP fresh parsley, minced

1 TBSP scallions, minced

1/4 tsp kosher salt

1/8 tsp black pepper

English cucumbers (seedless), thinly sliced

8 slices white bread (I prefer Grandma’s Perfect White Bread from Heartland Bread Co.)

DIRECTIONS

1. Mix together first 7 ingredients in stand mixer on low speed, or by hand.  Do not whip.  Chill cream cheese mixture for several hours.
2. Spread 4 slices of bread with a generous layer of cream cheese mixture.  Top with cucumbers and another slice of bread.  Cover sandwiches with damp paper towel and wrap in cling wrap or place in air-tight container.  Chill sandwiches for two hours until firm.  Cut off the crust of each sandwich and slice into 4 tea sandwiches.

Makes 16 tea sandwiches.

Make ahead: Prepared tea sandwiches can be made up to 6 hours ahead.  Cover with damp paper towels and store in refrigerator in air-tight container.

Speedy Ratatouille

This dish is magic.  It’s full of vegetables, but despite that, my kids seem to love it.  I was shocked when they asked for a second helping the first time I made it.  Thinking it was a fluke, I made it again a few weeks later.  Again, they emptied their bowls and asked for more.  It’s become a family staple.  Nowadays they even get excited when I tell them we’re having ratatouille for dinner.

This would be a great dinner for company, because you can make it the day before (see notes below).  Be sure to serve it with crusty bread….mmm.

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 pound eggplant, peeled and cut into 1-inch dice
• 5 large garlic cloves, minced
• Salt and freshly ground black pepper
• 1 zucchini, cut into 1/2-inch dice
• 1 yellow squash, cut into 1/2-inch dice
• 1 large onion, cut into 1/2-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• 2 pounds tomatoes, cored and finely chopped (in a pinch, I just use canned tomatoes)
• 1 cup loosely packed shredded basil leaves*
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon fresh lemon juice
• 1/2 cup crumbled aged goat cheese

1. In a large enameled cast-iron casserole or Dutch oven, heat 1/4 cup of the olive oil until shimmering. Add the eggplant and cook over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add one-third of the garlic, season with salt and black pepper and cook for 1 minute. Using a slotted spoon, transfer the eggplant to a plate.
2. Add 2 tablespoons of the olive oil to the casserole along with the zucchini and yellow squash and cook over moderate heat until lightly browned in spots, about 5 minutes. Add another one-third of the garlic, season with salt and black pepper and cook for 1 minute. Add the vegetables to the eggplant.
3. Add the remaining 2 tablespoons of oil to the casserole, along with the onion and bell pepper. Cook over moderate heat until softened, about 7 minutes. Add the remaining garlic, season with salt and black pepper and cook for 1 minute. Add the tomatoes, two-thirds of the basil and the reserved vegetables and cook over moderate heat until the tomatoes have broken down and the vegetables are tender, about 15 minutes. Stir in the remaining basil along with the lemon zest and juice. Transfer to bowls and sprinkle with the goat cheese. Drizzle with olive oil and serve.

Make Ahead: The ratatouille can be refrigerated overnight.  In fact, it’s even better the next day.  Just wait to do the lemon and goat cheese until you’re ready to serve.

*If you don’t have fresh basil on hand, you can substitute dried basil.  I add 1/4 to 1/2 teaspoon to each batch of cooking veggies.

Chana Masala

This summer I read Molly Wizenberg’s memoir, A Homemade Life.  It’s full of yummy recipes and was really inspiring.  I have made at least 8 of her recipes and so far none have disappointed.  This was one of our family favorites.  Yes, even the kids enjoyed it.

Chana Masala

Good-quality olive oil
1 medium onion, coarsely chopped
2 medium cloves garlic, minced
1 tsp cumin seeds
½ tsp ground coriander
¼ tsp ground ginger
1 tsp garam masala
3 cardamom pods, lightly crushed (or 1/2 tsp ground cardamom)
1 28-ounce can whole peeled tomatoes
1 tsp kosher salt, or to taste
1 Tbs cilantro leaves, roughly torn, plus more for garnish
A pinch of cayenne, or to taste
2 15-ounce cans chickpeas, drained and rinsed
6-8 Tbs plain whole-milk yogurt, optional
A few lemon wedges, optional

Directions:

Film the bottom of a large saucepan or Dutch oven—preferably not nonstick—with olive oil, and place the pan over medium heat. Add the onion, and cook, stirring frequently, until it is deeply caramelized and even charred in some spots. Be patient. The more color, the more full-flavored the final dish will be.

Reduce the heat to low. Add the garlic, stirring, and add a bit more oil if the pan seems dry. Add the cumin seeds, coriander, ginger, garam masala, and cardamom pods (or powder), and fry them, stirring constantly, until fragrant and toasty, about 30 seconds. Add ¼ cup water, and stir to scrape up any brown bits from the bottom of the pan. Cook until the water has evaporated away completely. Pour in the juice from can of tomatoes, followed by the tomatoes themselves, using your hands to break them apart as you add them; alternatively, add them whole and crush them in the pot with a potato masher. Add the salt.

Raise the heat to medium, and bring the pot to a boil. Reduce the heat to low, add the cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces a bit and begins to thicken. Taste, and adjust the seasoning as necessary. Add the chickpeas, stirring well, and cook over low heat for about five minutes. Add 2 Tbs water, and cook for another five minutes. Add another 2 Tbs water, and cook until the water is absorbed, a few minutes more. This process of adding and cooking off water helps to concentrate the sauce’s flavor and makes the chickpeas more tender and toothsome. Taste, and adjust the seasoning as necessary.

Stir in the yogurt, if you like, or garnish with lemon wedges and cilantro. Serve. **

Yields 4 servings

**Molly’s notes about serving– This chana masala can be served in two different styles: with a half-cup of whole-milk yogurt to smooth and soften the flavors, or sans yogurt, served with a squeeze of lemon and a pinch of fresh cilantro. Either way, this dish is even better the second—or third—day.

Sweet Potato and Black Bean Enchiladas

This is our new favorite dinner recipe.  I promise you won’t miss the meat!

Sweet Potato and Black Bean Enchiladas

• 4 medium to large sweet potatoes
• 1 (8 ounce) package cream cheese,softened
• 4 green onions, chopped
• 1  1/4 teaspoon chili powder
• 1  1/4 teaspoon ground cumin
• 1  1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (15 ounce) can black beans, rinsed and drained
• Cooking spray
• 12 (7 inch) corn tortillas
• 1 (19 ounce) can green enchilada sauce
• 1 (8 ounce) package shredded Monterey Jack cheese

Directions:

1.	Preheat oven to 400 degrees F.  Prick sweet potatoes with a fork and roast for about 60 minutes until soft in center.  Cool potatoes slightly.
2.	Scoop the flesh of the sweet potatoes into a bowl, and mash it with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.  Stir in black beans.  (Mixture can be made several hours ahead and refrigerated.)
3.	Preheat oven to 350 degrees F, and grease a 13×9 inch baking dish.
4.	Place 6 tortillas on a cookie sheet.  Spray both sides of tortillas with cooking spray and bake for 3 minutes until soft and pliable.  Repeat with remaining 6 tortillas.
5.	Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
6.	Bake in the preheated oven for about 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown. (Adapted from Allrecipes.com)

Turkey Sausage-Spinach Lasagna

This has been my go-to lasagna recipe for a few years now.  I’ve made it both with and without the turkey sausage, and I must say I prefer it without, which makes it a great vegetarian dish for company.  It definitely takes some added effort to make the homemade tomato sauce, but it’s well worth it.  In a pinch, I doctor up about 8 cups of prepared pasta sauce* and call it a day.  Don’t worry, it will still get rave reviews.  As an added bonus, you don’t have to precook the lasagna noodles.

Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce

• 1 tablespoon olive oil
• 1 1/4 pounds hot Italian turkey sausages, casings removed
• Spicy Tomato Sauce, see recipe below
  
• 1 15-ounce container ricotta cheese
• 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
• 1 3/4 cups grated Parmesan cheese
• 2 large eggs
• 3 tablespoons whipping cream
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 9 uncooked lasagna noodles
• 3 cups shredded provolone cheese (about 12 ounces)

Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.

Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.

Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)

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Spicy Tomato Sauce

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 6 garlic cloves, minced
• 1 teaspoon dried oregano
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried marjoram
• 3/4 teaspoon dried crushed red pepper
• 2 28-ounce cans Italian-style tomatoes
• 1 cup canned crushed tomatoes with added purée
• 1/2 cup dry red wine

Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)

*Note: if you plan to subsitute prepared tomato sauce, I recommend you jazz it up a bit before using.  Simply heat a few Tbsp. of olive oil in a Dutch oven over med-low heat.  Saute an onion (minced) and 3 cloves of garlic (minced) until translucent.  Then add approximately 8 cups of prepared sauce and simmer for at least 10 minutes.  Voila!

Makes: 8 adult servings

Source: Bon Appetit, March 1999