Tag Archives: Dinner

Moroccan-style Vegetable Pie with Chickpea Crust

This recipe is from CBC’s “Best Recipes Ever

 

  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 clove garlic, minced
  • 1/4 tsp cinnamon
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 sweet yellow pepper or red pepper, diced
  • 1 zucchini, diced
  • 3 cups small cauliflower florets
  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1 cup (250 mL) tomato pasta sauce
  • 1 tbsp lemon juice
  • 1 cup frozen peas
  • 2 tbsp fresh coriander or parsley, chopped
  • 2 tbsp almond butter or peanut butter

In large saucepan, heat oil over medium heat; fry onion, carrot, garlic, cinnamon, ground coriander, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes.

Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.

Add pasta sauce and lemon juice; cover and simmer over low heat until vegetables are tender, 20 minutes. Stir in peas, fresh coriander and almond butter; let cool. (Make-ahead: refrigerate in airtight container for up to 24 hours; to continue, let stand at room temperature for 20 minutes.)

Chickpea Crust*:

  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1/3 cup cold butter, cubed
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1-1/2 cups all-purpose flour
  • 1 tbsp milk

Meanwhile, in food processor, pulse together chickpeas, butter, 3 tbsp (50 mL) cold water, salt, cumin and turmeric until crumbly. Add flour; pulse until combined.*

Turn out onto floured surface; knead until smooth, about 2 minutes. Cut in half; roll out each to 10-inch (25 cm) circle. Line 9-inch (23 cm) pie plate with 1 of the circles; spoon in vegetable mixture. Lightly brush pastry edge with some of the milk. Top with remaining pastry; trim edge. Using tines of fork, press edges together to seal and crimp. Brush top with remaining milk; slash steam vents.

Bake in bottom third of 400°F (200°C) oven until golden brown, about 40 minutes. Let stand for 5 minutes before cutting.

*Note:  I had to add about 2T more butter, and 3T more cold water to make the dough hold together enough to knead it.

Servings: 6

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Filed under dinner, food, Main Course, Vegetables, Vegetarian (lacto/ovo), whole food

Quick Falafels with Tzatziki

Though this is quick and easy, it requires pre planning so that the chickpeas can be soaked overnight, and then air dried for two hours.

Falafels*:

  • 2 cups dried chickpeas, rinsed well and soaked overnight
  • 1 small yellow onion, chunked
  • 1 bunch flat-leafed parsley, rinsed and coarsely chopped
  • ½ bunch cilantro, rinsed and coarsely chopped
  • 2 – 3 cloves garlic
  • 1 egg
  • 1 piece bread
  • big pinch of salt
  • ½ tsp freshly ground black pepper
  • 2 tsp ground cumin
  • juice of one lemon
  1. Drain the chickpeas and let air dry for 2 hours or more.
  2. In food processor on low speed, whirl the ingredients until a thick paste forms. No lumps or chunks, or your balls/patties will fall apart!
  3. Form into patties and let rest while Tzatziki is made.
  4. Fry patties in canola oil on medium high heat for 3 minutes each side, or until golden brown.
  5. Serve with the tzatziki in whole wheat pita bread. Add shredded lettuce and chopped tomatoes, if desired.

Tzatziki
Pulse in food processor, just until blended:

  • 1 cucumber, seeded and chunked
  • 1 cup plain Greek yogurt
  • salt and pepper, to taste
  • ½ bunch mint (or less, to taste)
  • 1 clove garlic
  • juice of one lemon

* for authentic — and delicious  — falafel, see Habeeb Salloum’s Falafel

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Filed under Protein, Sauce, Vegetarian (lacto/ovo), whole food

Vegetarian Chili à la Podleski

This recipe — more of a stew than a child — was created by the wonderful Janet and Greta Podleski, of “Looney Spoons” fame.  We’ve never made one of their recipes and not liked it!  Their books are full of nutrition information and useful trivia.

I chop everything into the size that makes it palatable for everyone, and sometimes add some eggplant along with the mushrooms and zucchini.  For those who prefer meat, they can just fry up some ground beef and put it into a smaller pot with some of the vegetarian chili.

  • 1 Tbsp olive oil
  • 1 1/4 cups chopped onions
  • 1 cup  chopped green  bell peppers
  • 1 cup chopped red bell peppers
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 1 Tbsp minced fresh garlic
  • 1 can (12 oz) no salt whole-kernal corn UNDRAINED (I usually use frozen corn, and add a bit of water)
  • 1 can (19oz) no salt chick peas, drained and rinsed
  • 1 can (19 oz) no salt black beans, drained and rinsed
  • 1 can (28 oz) diced, no salt tomatoes UNDRAINED
  • 1 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp dried basil
  • 1 1/2 cups chopped mushrooms
  • 1 cup unpeeled, diced zucchini
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 Tbsp minced fresh cilantro

Heat oil in a dutch oven over medium heat.  Add onions, red and green peppers, celery, carrots, and garlic.  Cook and stir until vegetables begin to soften, about 5 or 6 minutes.

Add mushrooms and zucchini.  Cook and stir for 4 more minutes.

Add child powder, cumin, oregano, and basil.  Cook for 1 more minute.

Add undrained tomatoes, the beans and chickpeas, undrained corn, cayenne pepper, and salt.  Mix well.  Bring to a boil.

Reduce heat to medium-low.  Cover and simmer for 20 minutes.  Remove from heat and stir in cilantro.

Serve with brown rice, or cornbread.

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Filed under dinner, lunch, Main Course, Protein, Vegetables

Vinaigrette/Marinade for Vegetables

We use this to marinate vegetables for grilled veggie and soft goat cheese sandwiches on ciabatta buns; we marinate and grill red peppers, red onions, eggplant, zucchini, portobello mushroom caps, and anything else that strikes our fancy, topped off with fresh baby greens.

  • 1 tsp garlic paste (prepared, or make your own by mashing a garlic clove with salt)
  • 1/2 cup red wine vinegar
  • 1 shallot, minced
  • 1 tsp Dijon mustard
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup extra virgin olive oil
  1. In a jar, shake together all of the ingredients EXCEPT for the olive oil.
  2. Add olive oil to the jar, and shake well.
  3. Taste, and adjust seasonings.

OPTIONAL (and recommended):

Add 1/3 cup minced fresh herbs, of choice (such as flatleaf parsley, basil, thyme)

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Filed under dinner, food, Vegetables

Tuna Croquettes à la Alton Brown

  • 2 tins flaked tuna, drained and well shredded by hand (original recipe calls for a 7 ounce pouch of tuna)
  • 2 green onions, chopped finely
  • 2 tsp Dijon mustard
  • 2 large eggs, beaten
  • 1 tsp freshly squeezed lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup panko bread crumbs + 1/2 cup panko bread crumbs
  • olive oil for sautéing
  1. Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup panko crumbs into a medium bowl and stir to combine.
  2. Using a small handful of the mixture, form a flattened patty, and place on a cookie sheet or plate.  Repeat with remaining mixture until all of it is used up.
  3. Allow the patties to rest for 15 minutes
  4. Place remaining 1/2 cup of panko onto a large plate. One at a time, coat each round in the panko on all sides.
  5. Heat enough olive oil to cover the bottom of a 12″ pan over medium heat until shimmering.
  6. Add the croquettes and cook for 2 to 3 minutes per side, or until golden brown.
  7. Remove to a cooling rack set over paper-towel-covered cookie sheet ( I just put them directly onto paper towel, and skip the cooling rack)
  8. Allow to cool for 2 to 3 minutes before serving.

I like to serve these with a sauce created by mixing together:

  • 1 part mayonnaise
  • 1 part sour cream
  • dill, to taste
  • salt and pepper, to taste
  • sometimes a finely chopped dill pickle, again, to taste
  • sometimes some very finely chopped green or red onion
  • a squeeze of lemon juice

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Filed under comfort food, dinner, Protein, Sauce

Chicken a la King 

4 to 6 servings (for on toast, biscuits, or puff pastry)
Note: prepare the sauce, and the vegetables at the same time, if able


A.  The Chicken

  • 1 1/2 lbs boneless, skinless chicken breast, cooked and shredded; tuna would also work!

B.  The Sauce

  • 1/4 cup butter
  • 1/3 cup all purpose flour
  • 2 cups chicken stock
  • 1 1/2 cups whole milk, half-and-half, or light cream
  • (2 to 3 Tbsp sherry, optional)
  • squeeze of lemon
  • salt and pepper
  • 2 to 3 pinches ground nutmeg
    1. Melt the butter over medium-low heat in a medium saucepan.
    2. Add flour and whisk constantly for 1 minute.
    3. Remove the pan from the heat, and add 2 cups of chicken stock; whisk until smooth.
    4. Whisk in the  milk and return the pan to heat.  Increase the heat to medium and bring the mixture to a simmer, whisking constantly, and vigorously.
    5. Add lemon, salt and pepper, and nutmeg.

C. The Vegetables

  • 1 1/2 Tbsp butter or canola oil
  • 1 onion, finely diced
  • 2-3 carrots, finely diced
  • hand full of mushrooms, finely diced
  • 1/2 cup frozen peas, thawed
    1. Sauté the fresh vegetables until tender, and all liquid has evaporated. Add peas.

D.  The a la King

  • Add the shredded chicken and the hot vegetables to  the sauce

E. The Chicken a la King

    1. Toast whole wheat bread, and lightly butter.  Cut into triangles and place on dinner plate.
    2. Spoon the hot chicken and vegetable mixture over the toast.
    3. Eat with a knife and fork.

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Cauliflower and Chickpea Coconut Curry

This is certainly not authentic, and doesn’t have well developed flavours, but it’s very quick and easy.  Chop up some hot pepper and add at the beginning if you’d like to zip things up.  Add some potato, small cubes, along with the cauliflower.

  • 2 Tbsp ghee or vegetable oil
  • 1 large onion, small dice
  • 3 cloves garlic, minced
  • 1” piece of ginger root, finely minced or grated
  • 2- 15 oz tins chickpeas, rinsed and drained
  • 1 28oz tin diced tomatoes
  • 1 head cauliflower, cut or broken into florets
  • 1 tin coconut milk (not sweetened!)
  • salt, to taste
  • ¼ cup cilantro, chopped

In a Dutch oven, heat the ghee over medium heat.  When it is shimmering, add the onion and stir occasionally until softened.

Add the garlic and ginger, and cook a few minutes longer until the onion begins to caramelize.

Stir in the spices and toast for a couple of minutes until they are fragrant.  Add a couple of drops of water to prevent burning, if you need to.  Stir constantly.

Add the tomatoes, coconut milk, chickpeas, and cauliflower.  Bring to a boil, reduce heat to low and cover.  Simmer for about 15 minutes, until the cauliflower is tender.

If desired, take lid off and cook for a few more minutes  until sauce has reduced to the consistency that you like.

Taste for salt.  Add the chopped cilantro and stir carefully.

Serve over brown basmati rice, or with roti or naan

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Filed under food, Main Course, Protein, Vegetables, Vegetarian (lacto/ovo)