How to Roast Peppers

I'm making cheese pimiento spread today and roasted a bell pepper.

Leftover Bread Recipe: French Toast

From  Hugh Fearnley-Whittingstall


French toast is another favourite: aka pain perdu, or plain old eggy bread, this makes a weekly outing in my house in colder months. A slice or two, denuded of crust, soaked in beaten egg (for 20 minutes, ideally), fried in butter until browned, then sprinkled with sugar is a breakfast fit for un roi. I'd take it over a croissant any day.

Bircher muesli

Yotam Ottolenghi's experimental take on the classic morning dish – part of his series of quick and healthy breakfast recipes.

This old classic, invented by Dr Bircher-Benner in Zurich for his patients in the 1890s, makes a perfect morning dish. It is like a blank canvas to which you can add any nut, fruit or seed you can think of – fresh or cooked. Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour.

Serves 4-6

200g rolled oats
200ml cold milk (full fat, low fat, soy or rice milk are all fine)
80ml apple juice
150g yoghurt (low fat or normal)
1 large granny smith apple, cored and roughly grated
70g agave nectar
60g raisins
½ tsp vanilla extract
Juice of 1 lime
60g walnuts, lightly toasted and roughly chopped
Your choice of fresh, poached or roasted seasonal fruit – plums, peaches, apples, pears, rhubarb – and/or fresh berries (optional)

1. Put the oats in a large mixing bowl and add the milk and apple juice. Stir and leave aside for 10 minutes to soften. You can leave them to soak overnight in the fridge, which will soften them up a bit more, but it's not necessary.
2. When ready to serve, add the yoghurt, grated apple, agave nectar, raisins, vanilla and lime juice.
3. Stir and transfer to serving bowls. Top with walnuts and fruit if you like.

Irish oat porridge with banana, mango and coconut milk recipe

Yotam Ottolenghi offers up this tropical porridge dish for pure, lazy-morning comfort – part of his series of quick and healthy breakfasts.

It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth. The rest of the components here offer pure, lazy-morning comfort, although you can wake yourself up properly by adding a little zing of lime. If you are well organised and think ahead, boil the oats with the water for a minute, chill and place in the fridge overnight. This will save you 10-15 minutes of cooking time the next morning.

Photograph: Franck Allais and Ed Johns for the Guardian

Serves 4

800ml water 3-1/3 cups)
170g/2 cups steel-cut oats (Irish oats)
A pinch of salt
1 tsp vanilla essence
1½ tbsp maple syrup
1 banana, peeled and sliced
1 small mango, peeled and diced
3 tbsp coconut milk
1 lime, halved (optional)

1. Bring the water to the boil in a medium saucepan. Add the oats and cook for 25-30 minutes (or 10-15 minutes if you've prepared the oats the night before), stirring occasionally and adding a little water if needed, until tender but still with a clear bite.
2. Off the heat, stir in the salt, vanilla and maple syrup.
3. Transfer to serving bowls and top with the banana, mango and coconut milk. Squeeze some fresh lime juice on top if you like.

Braised eggs with tomato, spinach and yoghurt recipe

Yotam Ottolenghi serves up a delicious and nourishing dish in his series of quick and healthy breakfasts.

There is a little bit of work involved here, but the final product is delicious and nourishing.

Photograph: Franck Allais and Ed Johns for the Guardian

Serves 4

2 tbsp olive oil, plus extra to finish
3 medium onions, thinly sliced
200g baby potatoes, cut into 5mm thick slices
½ a red chilli, deseeded and finely chopped
200g cherry tomatoes
1 garlic clove, crushed
150g baby spinach
4 free-range eggs
100g Greek yoghurt
1 tbsp coriander, chopped 
Salt and black pepper

1. Heat the olive oil in a medium saute pan. Add the onions and cook on a medium-high heat for 5 minutes, stirring occasionally.
2. Add the potatoes, chilli and some salt and pepper, reduce the heat to medium-low and continue cooking and stirring for about 20 minutes, until the onions are soft and golden brown and the potatoes are cooked. Add a little water if the vegetables start sticking to the pan.
3. About 5 minutes before the potatoes and onions are ready, place an iron pan on a high heat and leave until it is red-hot. Roast the tomatoes for 3-4 minutes, tossing gently, until charred. Remove from the heat.
4. Stir the garlic and spinach into the onions and potatoes and cook for a minute or two, until the spinach wilts. Taste and add more salt and pepper if needed.
5. Spread the potato and onion evenly over the base of the pan and then carefully crack the eggs on top, trying not to break the yolks.
6. Cover the pan and cook on a medium heat for 5-7 minutes, or until the egg whites are set. Remove the pan from the heat and spoon over the yoghurt, avoiding the yolks.
7. Sprinkle with coriander, then carefully place the tomatoes on top and finish with a trickle of oil. Bring to the table in the pan.

Congee recipe

Yotam Ottolenghi offers his made-to-measure version of this popular Asian breakfast in his series of quick and healthy recipes.

This savoury rice porridge is popular in many parts of Asia. Normally when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations. To avoid confusion, try this delicious made-to-measure Chinese version. The rice here is intentionally bland and smooth, easy to digest in the morning, with the various condiments bringing in diverse flavours and textures. You can easily omit some ingredients if you can't get hold of them or don't like them, and you can also add some others, such as the traditional salted egg or lettuce, or the less traditional fish sauce, coriander and lime juice. Congee is also a great user-up of leftover rice. If you do this, make sure you chill the leftover rice within one hour of making it and use within a day.

Congee rice porridge. Photograph: Franck Allais and Ed Johns for the Guardian

Serves 4

Roughly 800ml water
350g cooked white rice
A pinch of ground white pepper
1½ tbsp dark soy sauce
1 tsp toasted sesame oil
40g fresh ginger, peeled and cut into thin strips
40g pickled bamboo shoots, thinly shredded
20g pickled radish, chopped or shredded
3 tbsp pork floss
2 spring onions, thinly sliced
2 tbsp deep-fried shallots
½ a red chilli, thinly sliced

1. Pour the water into a medium-size saucepan and bring to the boil. Add the rice and simmer gently for 20-30 minutes, stirring frequently. You may need to add some water at the end for the congee to reach the desired consistency, which is a little runnier than porridge, the rice having broken up and the water having turned starchy and gloopy.
2. Stir the white pepper into the congee, then divide the rice between the individual bowls and top with the remaining ingredients in the order listed.

40 Most Common Cooking Mistakes

The Most Common Cooking Mistakes from Cooking Light.

Carrot Macaroni and Cheese

I've avoided making macaroni and cheese because I am unable to make the sauce, but I might give this Food & Wine recipe a try.

The Good News The silky carrot puree mixed with the cheddar here is a terrific source of vitamin A and helps reduce the amount of fat in the recipe.

INGREDIENTS

1. 3/4 pound carrots, peeled and thinly sliced
2. Zest and juice of 1 navel orange, zest removed in strips with a vegetable peeler
3. Salt
4. 3 cups penne rigate (9 ounces)
5. 3 ounces sharp cheddar cheese, shredded (1 1/2 cups)
6. 1 tablespoon chopped tarragon
7. Freshly ground white pepper

1. Preheat the oven to 350°. In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender and puree until very smooth.
2. Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
3. Return the pasta to the pot. Add the reserved water and the carrot puree and cook over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer. Stir in the tarragon and season with salt and white pepper.
4. Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.

NOTES One Serving 370 cal, 8 gm fat, 4.5 gm sat fat, 58 gm carb, 4 gm fiber.

Bean and Leek Cassoulet

From Food & Wine.

Photo by Petrina Tinslay

"I love cooking the hell out of leeks," Jerry Traunfeld says. "They get this melty, rich quality and saucy consistency." In this luscious dish, he combines the slow-cooked leeks with meaty porcini mushrooms and cranberry beans (a.k.a. borlotti or shell beans), which can be found fresh in early autumn and taste like chestnuts. The dish can easily be adapted for carnivores by adding bits of crispy bacon or that key cassoulet ingredient, duck confit.

INGREDIENTS

1. 2 1/4 pounds fresh cranberry beans, shelled (3 cups)
2. Kosher salt
3. 12 thyme sprigs, tied together with butcher's string, plus 1 tablespoon chopped thyme
4. 2 bay leaves
5. 1/2 ounce dried porcini mushrooms
6. 3 large leeks, white and light green parts only, halved lengthwise and sliced crosswise 1/2 inch thick
7. 2 tablespoons unsalted butter
8. 1/2 cup crème fraîche
9. 1 tablespoon chopped marjoram
10. Freshly ground pepper
11. 1 cup panko (Japanese bread crumbs)
12. 2 tablespoons extra-virgin olive oil

1. In a large soup pot, cover the cranberry beans with 3 quarts of cold water. Add 1 tablespoon of kosher salt, the bundle of thyme sprigs and the bay leaves. Bring to a simmer and cook over moderate heat until the beans are tender, about 40 minutes. Drain the beans and discard the thyme sprigs and bay leaves.
2. Meanwhile, in a large bowl, pour 4 cups of boiling water over the dried porcini and let stand until the mushrooms are soft, about 15 minutes. Remove the mushrooms and squeeze them dry over the bowl; reserve the soaking liquid. Coarsely chop the mushrooms.
3. Preheat the oven to 375°. Position a rack in the top third of the oven. Slowly pour the mushroom soaking liquid into a large saucepan, discarding the last bit of gritty liquid. Add the porcini, leeks, butter and 2 teaspoons of salt. Bring to a simmer and cook over moderate heat until the leeks are very tender and the liquid has thickened slightly, about 35 minutes. Remove from the heat. Stir in the crème fraîche, 2 teaspoons of the chopped thyme, 2 teaspoons of the chopped marjoram and the reserved beans. Season with salt and pepper. Transfer the bean mixture to a 9-by-13-inch baking dish.
4. In a small bowl, toss the panko with the olive oil and the remaining 1 teaspoon each of chopped thyme and marjoram; season with salt and pepper. Sprinkle the panko over the beans. Bake for about 40 minutes, until the beans are bubbling and thepanko is browned. Remove the cassoulet from the oven and let stand for 5 minutes. Spoon into warm bowls and serve.

MAKE AHEAD The cassoulet can be prepared through Step 3 and refrigerated overnight. Bring to room temperature before topping and baking.

Mushroom Fried Rice

Yes, we just ate at a Chinese restaurant and I would like to try making fried rice. (Or let the husband make it as he's better at it.). This recipe from Food & Wine.

Photo by Melanie Acevedo

The quickest—and most authentic—way to make this hearty version of a Chinese-restaurant favorite is to start with leftover rice (you'll need about three cups). But even if you start with raw rice, you'll still be ready to eat in well under an hour.

INGREDIENTS

1. 1 1/2 cups long-grain rice
2. 3 tablespoons cooking oil
3. 1/2 pound cremini mushrooms, sliced thin
4. 1/2 pound shiitake mushrooms, stems removed, caps sliced
5. 1/2 pound white mushrooms, sliced thin
6. 1/4 teaspoon dried red-pepper flakes
7. 1 tablespoon grated fresh ginger
8. 6 scallions including green tops, sliced thin
9. 1/2 teaspoon salt
10. 1/4 cup soy sauce
11. 1/2 cup frozen peas
12. 1 teaspoon Asian sesame oil

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
2. Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
3. In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.

NOTES Most people throw away shiitake stems because they're tough. But you can simmer them gently in stock, or any liquid, until they're tender. If that's too much trouble, just save them to add flavor to stock.

Eggplant in Chili-Garlic Sauce

We have a favourite Szechuan restaurant that we've gone to several times. The other night, we tried this dish and loved it. I will try to make this at home soon.

Eggplant in Chili-Garlic SauceSlightly adapted from Appetite For China

Be careful not to add any moisture to the eggplant while frying, as it will make the eggplants fall apart.

Sauce
2 tbsp chili bean sauce
1 1/2 tbsp soy sauce
2 tbsp black Chinese vinegar
1/2 tbsp sugar
1 tbsp rice wine or sake
¼ cup chicken stock
a good grinding of fresh black pepper

Eggplant
2 Japanese eggplants, sliced into thick strips
3 cloves garlic, minced
1 tsp ginger, minced
½ tsp cornstarch dissolved in 2 tbsp water
2 tbsp vegetable oil
1 tbsp sesame oil

Garnish (optional)sliced spring onions and cilantro leaves

1.  Mix together all the ingredients for the sauce and make sure it’s ready to be dumped in.

2.  Heat the vegetable and sesame oils together in a wok over medium-high heat. When oil is shimmering, add the slices of eggplant. Using tongs, turn them as they fry to ensure each side is well browned and inside is tender.

3.  When surface of eggplants are browned (almost caramelized), add the garlic and ginger and toss until fragrant. Add the sauce, and reduce heat to medium-low. Allow to simmer and boil down until eggplant has absorbed some of the sauce and sauce is somewhat thickened, just a minute or two. If sauce needs more thickening, add the cornstarch-water slurry, and stir briefly until thick and shiny.

4.  Arrange eggplant strips on a plate, and pour remaining sauce over top. Garnish with spring onions and cilantro, and serve along with steamed jasmine rice.

Here's another version of the dish.

This popular Szechuan dish is made with Chinese eggplant, which is thinner and longer than the short and thicker eggplant that is commonly available in supermarkets. Both Chinese eggplant and chili garlic sauce are available at Asian markets. This spicy side dish serves 4.

Ingredients:

• 2 medium Chinese eggplant (about 10 - 11 ounces)
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 green onion (spring onion, scallion) white and green parts, finely chopped
• Sauce:
• 1 1/2 TB (4 1/2 tsp) dark soy sauce
• 1 1/2 TB (4 1/2 tsp) light soy sauce
• 1 TB Chinese red rice vinegar, balsamic vinegar or red wine vinegar
• 1 TB Chinese rice wine or dry sherry
• 1/2 teaspoon granulated sugar
• 1/3 cup chicken broth
• Other:
• 3 – 4 TB ground pork (no more than 1/4 cup)
• Black pepper, pinch
• 1/4 tsp cornstarch
• 1 TB vegetable or peanut oil for stir-frying
• 1 TB chili garlic sauce
• 1 tsp. cornstarch mixed with 1 TB water

Preparation:

1. Bring a large pot of boiling water to a boil. While waiting for the water to boil, prepare the eggplant: cut the ends off the eggplant. Cut the eggplant crosswise in half. Cut each half lengthwise into quarters. Line up the eggplant slices from left to right and cut diagonally into pieces approximately 3/4 inch thick.
2. Place the eggplant in the water and boil for 1 minute (start timing from the time the water returns to a boil). Drain the eggplant on paper towels.
3. Finely mince the garlic and ginger. Finely chop the green onion. In a small bowl, combine the sauce ingredients (the dark and light soy sauce, vinegar, rice wine or dry sherry, sugar and chicken broth) and set aside.
4. In another small bowl, use your fingers to mix the black pepper and cornstarch into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking).
5. Heat the wok and add 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the garlic, ginger and green onion. Stir-fry for 10 seconds, then add the ground pork. Stir in the chili garlic sauce. Stir-fry until the pork turns white and is nearly cooked (about 1 minute), using a spatula to break the pork into small pieces.
6. Add the eggplant and stir for a minute to mix everything together. Give the sauce a quick re-stir and swirl it into the pan, stirring. Turn down the heat to low-medium (about 4 on the dial), cover and simmer for about 10 minutes, until the eggplant is tender.
7. Give the cornstarch and water mixture a quick restir and add it in the middle of the pan, stirring quickly to thicken. Mix the sauce with the other ingredients and serve hot.

Alternate cooking method: Instead of boiling the eggplant, you can stir-fry it before combining with the pork and other ingredients. Heat the wok and add 3 tablespoons oil. When the oil is very hot, add the eggplant slices. Stir-fry the eggplant for 2 – 3 minutes, until it begins to brown. Be sure to keep stirring the eggplant so that it doesn’t stick to the pan. Press down on the eggplant to remove excess oil. Remove and drain on paper towels.

More vegetarian recipes

Link to more vegetarian recipes.

Zucchini, Corn & Potato Tacos

From Better Homes & Garden

Cheddar cheese and tofu boost the protein in these flavorful meatless tacos. Even the reluctant vegetarian will go for tofu when it's accompanied by so many delicious ingredients. Fill taco shells with the vegetable mixture, top with shredded cheese, and add salsa, green onion, sour cream, and sliced avocado for a complete Southwestern meal.

• 1 medium potato, cut into 1/2-inch cubes (1 cup)
• 2 medium carrots, chopped (1 cup)
• 12 taco shells
• 1 tablespoon olive oil or cooking oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 small zucchini (about 6 ounces), cut into matchstick strips (about 1-1/4 cups)
• 1 cup fresh or frozen whole-kernel corn
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 ounces firm tofu, cut into 1/2-inch cubes (1-1/2 cups)
• 1 cup shredded cheddar and/or Monterey Jack cheese (4 ounces)
• Salsa (optional)
• Sliced green onions (optional)
• Dairy sour cream and/or peeled avocado slices (optional)

directions

1. In a medium saucepan cook the potato and carrots, covered, in a small amount of boiling water until just tender, about 7 to 8 minutes; drain and set aside. If desired, heat taco shells according to package directions.
2. Meanwhile, in a large skillet heat oil; cook and stir onion and garlic in hot oil over medium-high heat for 2 minutes.
3. Add zucchini and corn; cook and stir 3 minutes more. Add chili powder, salt, and pepper. Cook and stir for 1 minute more. Add potato-carrot mixture and tofu. Stir gently to heat through.
4. Fill taco shells with vegetable mixture. Sprinkle with cheese. If desired, serve with salsa, green onion, sour cream, and avocados. Makes 6 servings.

Vegetarian Lasagna

From Better Homes & Garden

You won't miss the meat in this great vegetarian lasagna recipe. This version of the popularItalian specialty features a blend of broccoli, tomatoes, celery, onions, and garlic.

• 8 dried lasagna noodles
• 1 10-ounce package frozen chopped broccoli
• 1 14-1/2-ounce can diced tomatoes
• 1 15-ounce can no salt added tomato sauce
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup chopped green or red sweet pepper
• 1-1/2 teaspoons dried basil or oregano, crushed
• 2 bay leaves
• 1 clove garlic, minced
• 1 beaten egg
• 2 cups fat-free ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese (4 ounces)
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper

directions

1. Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
2. For sauce, in a large saucepan stir together tomato sauce, undraineddiced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
3. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in cooked broccoli.
4. Spread about 1/2 cup of the sauce in a 13x9x2-inch baking dish (3-quart glass baking dish). Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.
5. Bake, uncovered, in a 350 degree F. oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.