Quick Creamy Lasagna

Source: Miami Herald

If your kids are old enough to be home alone after school, they're probably old enough to heat the oven and pop this in for you. For most families, this makes enough for at least two meals. Leftovers can be refrigerated for several days and reheated in the microwave. Or cut them into individual portions and freeze for those inevitable nights when everyone needs to eat at a different time.

Complete the meal: Cook a package of frozen broccoli florets or simply make a green salad.

• Salt

• 15 ripple-style oven-ready lasagna noodles (such as Ronzoni; from 2 boxes)

FILLING (choose one)

• Chicken: 4 cups cooked, shredded meat (from 1 rotisserie chicken)

• Seafood: 2 cups (1 pound) pasteurized lump crab meat plus 2 cups cooked salad shrimp

• Vegetarian: 1 pound sliced mushrooms sautéed and mixed with 2 thawed, squeezed-dry (10-ounce) boxes frozen chopped spinach

TO COMPLETE DISH

• 1 ½ teaspoons dried basil

• 12 ounces reduced-fat cream cheese, softened

• ½ cup reduced-sodium chicken or vegetable broth

• 1 (24- to 26-ounce) jar good-quality marinara sauce

• 4 cups (1 pound) grated part-skim mozzarella cheese

• 3/4 cup finely grated Parmesan cheese

• Vegetable oil spray

Place oven rack in lower-middle position; heat oven to 400 degrees.

Dissolve 1 ½ tablespoons salt in 2 quarts piping hot tap water in a 9-by-13-inch baking dish. Add noodles and soak until soft, about 10 minutes. Drain and set aside.

Meanwhile, mix filling of choice with basil, 8 ounces of the cream cheese and 1/4 cup of the broth. In another bowl, mix remaining 4 ounces cream cheese and 1/4 cup broth; set aside.

Smear 1/4 cup marinara sauce on bottom of baking dish. Layer ingredients in this order:

• 3 noodles

• scant cup marinara

• 1 cup filling (scant if vegetarian)

• 3/4 cup mozzarella

• 2 tablespoons Parmesan

Repeat layering 3 times, for a total of 4 layers.

Top with remaining 3 noodles, cream-cheese broth mixture, 1 cup mozzarella and 1/4 cup Parmesan.

Spray a large piece of aluminum foil with oil and place it, oil side down, over the pan, sealing tightly. Bake until bubbly throughout, 40 to 45 minutes (50 to 55 minutes if it went straight from the refrigerator into the oven).

Leaving the lasagna on the same rack, remove the foil and broil until spotty brown, about 5 minutes. Let stand 10 minutes before cutting. Makes 10 to 12 servings.

Source: Adapted from Perfect One-Dish Dinners by Pam Anderson (Houghton Mifflin, $32, Sept. 20).

Per serving (based on chicken filling): 496 calories (40 percent from fat), 21.4 g fat (10.9 g saturated, 6.2 g monounsaturated), 103.4 mg cholesterol, 38.3 g protein, 35.4 g carbohydrates, 2.3 g fiber, 866 mg sodium.

One-Pot Penne with Spinach and Feta

Recipe By Pam Anderson from "Perfect One-Dish Dinners"

These highly-seasoned spinach "meat" balls will appeal to both vegetarians and carnivores alike. Although the balls tend to fall apart when heated the second time, leftovers are still wonderful.

Serves 6-8

• 8 garlic cloves, peeled, 3 left whole, 5 minced
• 4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• ½ stick (4 tablespoons) butter, melted
• 1 cup crumbled feta cheese (generous 4½ ounces), plus more for topping
• ½ cup finely grated Parmesan cheese
• 1½ cups dry bread crumbs
• 1 teaspoon dried oregano
• 1¾ teaspoons salt, divided
• 4 large eggs
• 6 tablespoons olive oil, divided
• ½ teaspoon crushed red pepper flakes
• 1 cup dry red wine
• 2 cans (28 ounces each) crushed tomatoes
• 1 pound penne pasta

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Heat a small skillet over medium-high heat. Add 3 whole garlic cloves and toast until spotty brown, about 5 minutes. Remove garlic from skillet, smash, and mince.

2. Meanwhile, break up spinach into a medium bowl. With a fork, mix in butter, cheeses, cracker crumbs, oregano, and ¾ teaspoon salt.

3. Mix eggs and minced toasted garlic together and stir into spinach mixture with fork until thoroughly combined. Using a 2-tablespoon measure, such as a coffee scoop, form mixture into about 36 balls.

4. Coat a large heavy roasting pan with 2 tablespoons oil. Add spinach balls and roast in oven until firm, about 20 minutes. Transfer to a plate and set aside.

5. Add remaining ¼ cup oil, pepper flakes and remaining 5 minced garlic cloves to roasting pan and set over medium-high heat. Cook, stirring, until garlic is golden, a couple of minutes. Add wine and simmer to reduce by half, about a minute. Add tomatoes and enough water to make a saucelike consistency. Bring to a simmer, add spinach balls and reduce heat to medium-low, and cook, loosely covered with heavy-duty foil, to blend flavors, 10 to 15 minutes. Increase heat to medium-high, add 6 cups water and remaining 1 teaspoon salt, and return to a simmer. Add penne, cover loosely with foil and cook, stirring gently and frequently, until pasta is tender, about 15 minutes. Serve, sprinkling each portion with feta cheese.

Creamy Flan

Neufchâtel adds body to this quickly made, do-ahead flan, while evaporate and sweetened condensed milk offer incredible creaminess, all without unnecessary calories. Covered and refrigerated, the flan can be made up to 3 days ahead.

1 cup sugar
1 package (8 oz) light cream cheese (Neufchâtel), softened
4 large eggs
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract

Preheat oven to 325°F. Adjust oven rack to middle position.

Bring 1 quart of water to a boil for a water bath.

In a saucepan, whisk together constantly 1/4 cup water and sugar and bring to a boil. As soon as mixture begins to boil, stop whisking, lower temperature to medium and let simmer until it turns golden brown, 10-15 minutes. Pour mixture into a 9″ deep dish pie pan (or individual oven safe ramekins), set in a roasting pan or deep baking pan large enough to accommodate the dish(es).

While the water/sugar mixture is simmering, beat the cream cheese in a large mixing bowl until smooth.

Add eggs, one at a time, stopping to scrape down the sides of the mixing bowl after each egg is added.

Add evaporated and condensed milk, and vanilla and mix until combined well.

Put roasting pan in oven and pour cream cheese mixture into pie plate (or individual ramekins). Pour hot water in the bottom of the roasting pan to reach about halfway up the pie plate (or ramekins). Bake until flan is jiggly but not watery, about 1 hour. (Reduce baking time to about 45-50 if using the individual ramekins.)

Remove from oven, cool and refrigerate until ready to serve. Run a small knife around perimeter of the pie plate to loosen sides and invert onto a rimmed platter or plate. Cut into pieces and serve.

Lemon-Shallot Vinaigrette

2 medium shallots or 1 large, minced
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
2 tablespoons rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Whisk all ingredients, except olive oil in a small bowl or 2-cup liquid measuring cup. Slowly whisk in oil, first in droplets then in a steady stream, to make a thick vinaigrette.

Baby Greens with Pimiento-Stuffed Olives, Celery, and Toasted Almonds

The pungent olives and toasted almonds in this salad reinforce the meal's Spanish feel. You can substitute 3/4 cup Lemon-Shallot vinaigrette for the dressing here.

10 oz (about 15 cups) prewashed mixed baby greens
1-1/4 cups coarsely chopped pimiento-stuffed olives
3 large celery stalks, chopped (1 heaping cup)
1/2 cup chopped roasted almonds
6-8 tablespoons extra-virgin olive oil
Salt and freshly ground black pepepr
1-1/2 - 2 tablespoons sherry vinegar

Place greens, olives, celery, and almonds in a large bowl. Just before serving, toss with 6 tablespoons olive oil and a generous sprinkling of salt and pepper. Taste, adding more oil, salt, or pepper, if necessary. Add 1-1/2 tablespoons vinegar and toss to coat, adding more, if necessary, to taste, and serve.

Serves 8.

Doable, Delicious Paella

Here's another one-dish recipe

Paella, the classic Spanish seafood, sausage, and rice dish, is guaranteed fun. Since there's such a variety of ingredients - sausage, chicken, shrimp, and scallops - this dish works well when you don't know your crowd's taste. You've got lots of latitude.

1 lb (about 4 medium) boneless, skinless chicken thighs, cut into 2-inch pieces
2 tablespoons olive oil, divided
1-1/2 teaspoons paprika
1 teaspoon dried oregano
Salt and freshly ground black pepper
8 oz cooked chorizo or linguica sausages, sliced diagonally 1/2-inch thick
1 spanish onion, choppd
1/2 large red bell peppers, chopped
3 large garlic cloves, peeled and mashed
1-1/2 cups short- or medium- grain rice
Pinch saffron threads
1/2 teaspoon crushed red pepper flakes
3 cups chicken broth
1 can (14.5 oz) petite diced tomatoes, undrained
1/2 lb (16-20 count) peeled and deveined shrimp, preferable wild
1/2 lb bay scallops
1/2 cup frozen peas, thawed
1/4 cup chopped fresh parsley leaves

Drizzle chicken with 1 tablespoon oil and sprinkle with paprika, oregano and a generous sprinkling of salt and pepper; toss to coat.

Heat a large (11- to 12-inch) deep skillet over medium-high heat. When wisps of smoke start to rise from the pan, add chicken and cook until brown and just cooked through, 3 to 4 minutes per side. Transfer to a small bowl.

Add remaining 1 tablespoon oil and sausages and cook until well browned, 3 to 4 minutes. Add onion, bell pepper, and garlic and cook until tender, about 4 minutes longer. Stir in rice, saffron, and pepper flakes.

Add broth and tomatoes and continue cooking over medium-high heat until liquid simmers. Reduce heat to low, cover with lid or heavy-duty foil, and cook until most of the liquid is absorbed, about 15 minutes. Stir in chicken, shrimp, scallops and their juices, peas, and parsley and cook until seafood is cooked through, about 5 minutes longer. Turn off heat and let stand, covered, for a few minutes. Serve straight from the pan or transfer to a large platter, arranging seafood and chicken as desired.

Serves 6.

Cook's Note:
Although the ingredient list may look daunting, paella can be prepared up to 2 hours ahead to the point of adding the rice. near dinner, stir in the rice, saffron, pepper flakes, broth, and tomatoes and cook, covered for, 20 unattended minutes. Stir in the shrimps, scallops, peas, and parsley and steam for a few minutes until the seafood is just cooked. (If serving this at a sit-down dinner, simply stir in the seafood as guests begin their salad.) Leftovers make a great lunch or dinner.

Rioja Beef with Chickpeas, Peppers and Saffron

This recipe is from the book, “Perfect One-Dish Dinners” by Pam Anderson.

Meat lovers crave a good stew, and this one, with its Spanish leanings, is both intriguing and appealing. Red and yellow bell peppers, chickpeas, saffron, orange, and paprika bring a fresh twist to a familiar dish.

Colourful peppers brighten this rich stew, while chickpeas provide the starch. It can be made and refrigerated up to 3 days ahead. Simply reheat on the stovetop or in the microwave before serving.

3 pounds boneless beef chuck, cut into 1½-to 2-inch cubes and patted dry
3 tablespoons vegetable or olive oil, divided
Salt and freshly ground black pepper
1 large yellow bell pepper, cut into 6 pieces
1 large red bell pepper, cut into 6 pieces
1 large onion, chopped
3 large garlic cloves, minced
2 tablespoons sweet paprika
1 tablespoon ground cumin
¼ teaspoon saffron threads
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup dry red wine
1 can (14.5 ounces) crushed tomatoes
2 cans (about 16 ounces each) chickpeas, drained
1½ teaspoons finely grated zest and the juice from 1 large orange

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Heat a heavy soup kettle or a 5- to 6-quart Dutch oven over low heat.

Meanwhile, place meat cubes and 1 tablespoon oil in a medium bowl and turn to coat. Season generously with salt and pepper.

A few minutes before cooking, add 1 tablespoon oil to pot and increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add peppers and cook, stirring, until lightly brown and crisp-tender, about 3 minutes. Remove from pot; set aside.

Working in 2 batches, add meat and sear, turning only once, until 2 sides form an impressive, dark brown crust, 5 to 6 minutes per batch. Transfer to a bowl; set aside.

Add remaining tablespoon oil to the hot empty pot, add onion, and cook, stirring, until softened, 4 to 5 minutes. Add garlic, paprika, cumin, and saffron and cook, stirring, until fragrant, about a minute. Whisk in flour, then broth, wine, and tomatoes, seasoning with salt and pepper.

Return beef to pot. Using two potholders to protect hands, place a sheet of heavy-duty foil over pot, pressing foil down so that it touches stew. Seal foil completely around edges. Place lid snugly on pot and set over medium-high heat until juices bubble. Set pot in oven and cook for 1½ hours.

Remove pot from oven and set over low heat. Carefully remove foil and stir in peppers, chickpeas, orange zest and juice, and a little water, if necessary, to make gravy. Remembering that pot and lid are hot, re-cover pot and simmer to blend flavors, about 5 minutes. Serve.

Serves six to eight.

Wine pairing: A toasty medium-bodied Rioja Crianza

“Perfect One-Dish Dinners” by Pam Anderson (2010 HMH)

Summer Vegetable Tian

Originating in Provence, a tian is a French word that describes a shallow earthenware casserole as well as the food it contains. Traditionally it features a variety of vegetables, herbs and cheeses that are layered and then baked.

1/4 cup (60 mL) olive oil
1 Spanish onion, thinly sliced
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
2 cloves garlic, minced
1/4 cup (60 mL) fresh basil leaves, thinly sliced
2 tsp (10 mL) chopped fresh thyme
2 Japanese eggplants (about 10 oz/300g)
1 large zucchini (about 10 oz/300g)
5 plum tomatoes
2 tsp (10 mL) balsamic vinegar

In skillet, heat half of the oil over medium heat; fry onion, 1/2 tsp of the salt and half of the pepper, stirring often, until onion is very soft and caramelized, about 18 minutes. Add garlic, half of the basil and the thyme; cook for 2 minutes. Spread evenly over bottom of 11x7 inch (2 L) baking dish.

Cut eggplants, zucchini and tomatoes into 1/4-inch (5mm) thick slices. Alternating vegetables and overlapping slices, lay tightly together in single layer over onions in concentric rings. Drizzle with remaining oil; sprinkle with remaining salt and pepper. Drizzle with vinegar.

Cove with foil; bake in 325F oven for 1 hour. Uncover and bake until vegetables are soft, about 1 hour. Sprinkle with remaining basil.

Five-Spice Tofu Stir-Fry

I plan to have one night a week for vegetarian meals, so I made this recipe tonight from Canadian Living magazine. My husband and son liked it, but I think the tofu needs to have more flavour.

(Recipe and photo from Canadian Living)

Chinese five-spice powder (a mixture of cinnamon, cloves, fennel, star anise and Szechuan peppercorns) is available in the spice section of the supermarket. If you can't find it, use a pinch each of pepper, cinnamon and cloves instead.

Preparation time: 8 minutes.

Cooking time: 11 minutes.

This recipe makes 4 serving(s)

1/2 1/2cup cup(125 mL) (125 mL) vegetable broth
2 2tbsp tbsp(25 mL) (25 mL) vegetarian oyster sauce
1 1tbsp tbsp(15 mL) (15 mL) cornstarch
1 1tbsp tbsp(15 mL) (15 mL) sodium-reduced soy sauce
1 1tsp tsp(5 mL) (5 mL) packed brown sugar
1 1pkg (454 g) pkg (454 g)medium tofu, drained
1/2 1/2tsp tsp(2 mL) (2 mL) five-spice powder
2 2tbsp tbsp(25 mL) (25 mL) vegetable oil
3 3garlic clovegarlic cloves, thinly sliced
1/4 1/4tsp tsp(1 mL) (1 mL) hot pepper flakes
1 1head headbok choy, (about 1 lb/500 g), chopped
8 8oz oz(227 g) (227 g) shiitake mushroomshiitake mushrooms, stemmed and halved

In bowl, whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup (125 mL) water; set aside.

Cut tofu into 1-inch (2.5 cm) cubes; toss with five-spice powder. In wok or skillet, heat half of the oil over medium-high heat; stir-fry tofu until golden, about 4 minutes. Transfer to paper towel–lined plate.

Heat remaining oil over medium-high heat; stir-fry garlic and hot pepper flakes for 30 seconds.

Add bok choy and mushrooms; stir-fry for 3 minutes.

Stir in tofu and broth mixture; bring to boil. Reduce heat, cover and simmer until thickened and vegetables are softened, about 3 minutes.

Black Beans: Nutrition From South of the Border

Here's a chili recipe using black beans and other recipes using beans; great for pantry cleanout.


By MARTHA ROSE SHULMAN (from The New York Times)

Many of my vegetarian dishes were inspired by the savory, brothy black beans I lived on one summer in Oaxaca, Mexico. Today, when I yearn for Mexican food, I know I am really pining for black beans. If you’ve spent time in Central and Southern Mexico, in Guatemala or in Brazil, you know how wonderful a bowl of black beans can be if properly cooked.

Beans are nature’s health food. They have an exceptionally high fiber content, and they’re a fine source of protein, as well as calcium, iron, folic acid and potassium. Black beans stand out because in that shiny black coating, there are at least eight different flavonoids, which are antioxidants. Called anthocyanins, they’re found in red grapes and red wine, red cabbage and other dark red fruits and vegetables. Black beans also contain small amounts of omega-3 fats, three times as much as other legumes provide.

Any successful dish made with black beans begins with a great pot of beans, sufficiently seasoned and slowly simmered with lots of onion and garlic until the beans are soft pillows suspended in a thick, inky, savory broth. There’s no comparison between that pot of black beans and the black beans that come in a can. Canned beans lack both flavor and nutrients.

Simmered Black Beans

The key to a great pot of black beans is using enough onion, garlic and salt for seasoning, and then cooking the beans for a long time at a slow simmer. In Mexico, a sprig of epazote or a few dried avocado leaves are usually added to the pot. Those ingredients aren’t as easy to find as cilantro, which is what I routinely use to season the beans.

1 pound black beans, washed and picked over for stones

2 quarts water

1 tablespoon canola oil or extra virgin olive oil

1 medium onion, chopped

4 large garlic cloves, minced

1/4 cup chopped cilantro, plus additional for garnish if desired

Salt, preferably kosher salt, to taste

1. Soak the beans in the water for at least six hours. If they will be soaking for a long time in warm weather, put them in the refrigerator.

2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the beans and soaking water. The beans should be covered by at least an inch of water. Add more as necessary, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Cover and simmer one hour.

3. Add the salt, remaining garlic and cilantro. Continue to simmer another hour, until the beans are quite soft and the broth is thick and fragrant. Taste. Is there enough salt? Does it need more garlic? Add if necessary. Let sit overnight in the refrigerator for the best flavor.

Note: If you can get hold of a sprig of fresh epazote, add it to the beans in step 3.

Yield: Serves six

Advance preparation: The cooked beans will keep for three to four days in the refrigerator and will freeze well.

A Whole Lot of Cook Books

I have 6 cookbooks on my kitchen table that I will have to go over in the next 3 weeks. I requested for them from the library in the past weeks, but did not expect that they will become available at the same time! What I usually do is go over the book and make a list of recipes I'd like to try. When they pass muster with my family, they go into this blog for future meals.

The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner - I've tried several recipes from this cookbook and so far they've all been good. I still have a few recipes on my list to try.

The Essential New York Times Cookbook - This huge book has so many recipes. I've tried one so far. I don't know if I will even have time to browse through all the recipes!

Canadian Living Vegetarian Collection - Cooking vegetables has always been a challenge for me. Unfortunately, I haven't found a lot of good vegetarian cookbooks. I am hoping that this one will be different. So far, I've read some positive reviews about the book.

Perfect One-Dish Dinners - Who doesn't like preparing one-dish dinners? It saves me from thinking about what vegetable dish to prepare (which I usually leave out!). The book has mixed reviews. We'll see.

5 Ingredient Fix - The cookbook is based on a TV show which I haven't watched, but I'm attracted to recipes that don't have a lot ingredients. My sister had a cookbook before that used only 3 ingredients.

Every Can Cook Slow-Cooker Meals - My husband came home with a slow-cooker a couple of months ago and I've used it twice. I wasn't too thrilled with the 2 recipes I've tried, but this cook book looks promising. I'm not too sure if I will use the slow-cooker on a week-day while we're out, but I wouldn't mind using it on week-ends.

Roasted Salmon with Herb Vinaigrette

This recipe is from the Essential New York Times Cookbook. I did not have red wine vinegar and wasn't sure if balsamic vinegar would work so I tweaked the recipe a bit by using the relish from this recipe instead. My husband loved how the dish turned out.

This salmon is perched atop a bed of thinly sliced potatoes; then roasted. You can use this clever method with any fish.

Olive oil

1½ medium-size Idaho potatoes, peeled and cut into ¼-inch slices

Kosher salt and freshly ground black pepper

¼ cup red-wine vinegar

1 teaspoon Dijon mustard

1 small clove garlic, peeled and finely chopped

½ teaspoon finely chopped fresh rosemary

½ teaspoon finely chopped fresh sage

½ teaspoon finely chopped fresh thyme

1 tablespoon finely chopped fresh parsley

2 salmon fillets, 6 ounces each, skinned

• Heat the oven to 400 degrees. Brush two 8-inch terra-cotta cazuelas or other shallow baking dishes with olive oil. Arrange potato slices in a single layer in bottom of each. Brush potatoes with olive oil, and season with salt and pepper. Bake 12 to 15 minutes.

• While potatoes bake, whisk together vinegar, mustard, garlic and herbs in a medium-size bowl. Slowly whisk in 6 tablespoons olive oil, until emulsified. Season with salt and pepper to taste, and set aside. Brush salmon fillets with olive oil, and season with salt and pepper.

• When potatoes are done, remove cazuelas and reduce oven temperature to 250 degrees. Place fillets on top of potatoes, skinned side down. Roast 12 minutes. Remove salmon from oven, and drizzle each fillet with vinaigrette. Serve.

Creamy broccoli lentil soup

An important part of cleansing the body is to take a break from heavy fats. Creamy soups do not need to be high in fat. You can create a creamy effect from blending your soups on high with a wand blender. By emerging the wand into the soup, you create smooth low fat soups without the hassle of transferring your soup to a blender and it is much faster to clean. Broccoli is one of the highest protein veggies and lentils is second only to soybeans for maximum protein power. Protein helps to balance your blood sugar, which is the most important thing you can do to achieve personal weight balance.

Ingredients
1 ½ tbsp (22.5 mL) extra virgin olive oil
2 tsp (10 mL) crushed garlic
¾ cup (85 mL) chopped onion
1 large carrot, chopped
1 celery stalk, chopped
1 tbsp (15 mL) dried basil
3 cups (750 mL) chopped broccoli (1 large head)
¾ cup (85 mL) dried green lentils
4 cups (1 L) low sodium chicken broth
2 tbsp (30 mL) parmesan cheese, grated
Optional: 2 green onions, chopped (for garnish)

Directions
1. Heat the olive oil in a large soup pot over medium heat.
2. Add onions and garlic and sauté for 3 minutes.
3. Add the carrots, celery and basil and cook for a few more minutes until the spices coat them nicely.
4. Add the rest of the ingredients and bring to a boil.
5. Reduce heat and simmer for 1 hour covered, covered.
6. Using a wand blender, puree till smooth. Garnish with green onions if desired.
Makes three 2 cup (500 mL) servings. Freeze some portions for workdays on the run.

Nutritionist Julie Daniluk hosts the Healthy Gourmet, a reality cooking show that looks at the ongoing battle between taste and nutrition. Her soon to be published first book, Meals That Heal Inflammation, advises on allergy-free foods that both taste great and assist the body in the healing process.

Ham Bone Soup

I have a ham bone in the fridge waiting to be used. This recipe is perfect.

1 ham bone with some meat

1 onion, diced

1 (14.5 ounce) can peeled and diced

tomatoes with juice

1 (15.25 ounce) can kidney beans

3 potatoes, cubed

1 green bell pepper, seeded and cubed

4 cups water

6 cubes chicken bouillon

1.	Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
2.	Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.

Here are a few more soups to try:

1 bone leftover from a large ham

1 large onion

2 stalks celery

1-2 cans diced tomatoes

1 pkg baby lima beans

1-2 potatoes

1 pkg whole kernel corn

salt and pepper

Place ham bone in a large pot and cover with water. Bring to a boil. Lower heat to a simmer, cover and cook for 1 ½ to 2 hours.

Remove the bone from the stock. Cut ham off the bone and return the ham to the pot with the stock. Dice the onion and celery and add them to the pot. Add diced tomatoes, lima beans, potatoes and corn. Add salt and pepper to taste.

Bring to a boil then reduce heat to a simmer. Cover and cook for approximately 1 hour or until vegetables are tender.

Bone-in hams, when bought on sale, are one of the most frugal cuts of meat you can use. Your main meal uses the meatiest part of the ham. Dice any bigger sections of ham that are left and use within three days or freeze for using in casseroles. The bone that is left will have SO much flavor and a lot of meat closer to the bone. This is perfect for hearty bean soups. As with the meat, if you can't use the bone within three days freeze it in a freezer bag and use in the recipes below. There really is no need to thaw it beforehand-just toss it in the soup pan!

Blackeyed Peas and Ham

Ingredients:

1 pound dried blackeyed peas

2 ham hocks or a ham bone with ham left on it

Pepper to taste

onions, sliced

hot sauce

Place the ham bones or hocks in a crock pot, add the peas after they have been rinsed (but not soaked), and cover with water completely. Cook all day on low, or 4 or 5 hours on high. Crock pots vary, so keep checking. You may need to add more water. Stir a couple of times while checking. Some people like them almost mushy, but I like them not quite that soft. Season with pepper if you wish. Serve with slices of onion and hot sauce-a smooth cayenne variety.

Bean Soup with Ham

Ingredients:

1 ham bone with some meat left on

2 cups Navy, Northern beans or mixed beans

8 cups water

1 clove garlic, minced

1 bay leaf

1 large onion, chopped

Salt and pepper, to taste

Wash beans the beans and add to a medium to large pan on the stove. Cover with water, boil, and turn off the heat. Let these sit about a 1/2 hour. Drain the beans, and place all the ingredients in the crock pot. Cover and cook on high for 4 hours or so, then switch to low and continue to cook. You want the beans to be done, but not mushy. Add more water if needed to make it a soup consistency as it cooks. Cut the meat off the bone and put in with the beans and remove the bay leaf before serving.

Black Bean Soup

Ingredients:

2 cups dried black beans

1 ham bone with meat still on

6 cups water

4 cups vegetable or ham broth

2 tablespoons olive oil

1/2 onion, minced

1 tomato diced (or about a half can-drained well)

1 cup chopped ham (optional)

1 tablespoon vinegar

You can soak the beans overnight in the refrigerator, covered with water, but what I usually do is place the dried beans in a pan, cover with water, and bring to a boil. Turn off the heat and allow them to sit for one hour. Drain and rinse with either method, then add them to a large pot with the water, broth and the ham bone. You can add salt if you wish, but most hams are pretty salty. Simmer, covered, for about 1 1/2 hours until the beans are tender. Remove the bone and take off any meat-add back to the pot. Saute the onion, tomato and ham if you had extra that you diced, until the onion is soft. Stir in the vinegar to this mixture and add all to the soup. Simmer for 20 more minutes and serve. You can offer hot sauce and chopped onion as toppings for each person's bowl of soup.

Split Pea Soup

Ingredients:

one ham bone with remaining meat

1 cup minced onions

2 tsp. black pepper

1 pound dried split peas, green or yellow

1 cup chopped carrot

Place the ham bone and other ingredients to a crock pot. Just cover with water, and cook on low all day long or high for 4-6 hours. I cook my peas til they are fairly mushy, but you can cook less if you like them less done. We always ate big bowls of this soup with bread and butter. Very simple! If the meat isn't falling off the ham bone, remove and use a fork to remove it and place the meat into the soup. Discard the bone. Season with salt if desired.

Sauces for Ham

My nephew, Gino, surprised us with a 5-lb ham he ordered from a family-owned farm and delivered to our doorstep this morning; just in time for New Year's Eve! The problem is, I never prepared ham before so I was scrambling to find a recipe for the glaze. I was planning to bake the ham, but my sister suggested that I carve the ham, cook the number of slices I need and serve them with sauce instead, which is a great idea.

Here are several simple sauces I found on the internet:

1/4 c. water
1 1/2 c. brown sugar
1 1/2 tbsp. catsup
1 1/2 tbsp. soy sauce
1 1/2 tsp. dry mustard
1 1/2 c. crushed pineapple with juice
1 1/4 tbsp. cornstarch
1/2 c. water

Combine water, sugar, catsup, soy sauce, mustard and pineapple in saucepan. Bring to boil; simmer 10 minutes. Dissolve cornstarch in 1/2 cup of water; add to sauce. Cook stirring until clear. Serve over ham slices. Yield: About 4 cups sauce.

PINEAPPLE SAUCE FOR HAM

Read more about it at www.cooks.com/rec/view/0,1715,147161-230194,00.html Content Copyright © 2010 Cooks.com - All rights reserved. 1 lg. can pineapple chunks in juice 2 tbsp. cornstarch Water Mix 2 tablespoons cornstarch with equal amount of water or a little bit more to make mixture for gravy-sauce. Pour pineapple juice into saucepan-gentle bring to a boil-stirring constantly. Add cornstarch mixture until sauce thickens. (Optional) add cut up pieces of pineapple to sauce-also cherries. Pour over cooked ham slices.

Chorizos Revueltos (Scrambled Eggs with Chorizo)

I love chorizos and would like to try this for dinner when I ran out of things to cook.

Revueltos are a Spanish form of scrambled eggs. The eggs are cracked directly into the pan and cooked rapidly over high heat while you break them up and swirl them around, gathering threads of white and yolk and, in this recipe, bits of chorizo. Revueltos make a fine breakfast and an even better first course for dinner. The fat in the chorizo has a way of making the eggs taste creamy without the need for any cream.

1 1/2 ounces mild Spanish chorizo, thinly sliced, cut crosswise into half moons
1 tablespoon olive oil
6 large eggs, cracked into a bowl
Coarse sea salt

Spread the sliced chorizo over the bottom of a large nonstick skillet and place over medium-high heat. When the chorizo begins to sizzle, add the olive oil to the pan. Pour in the eggs, then, using a wooden spoon, very quickly stir the eggs, breaking the yolks and turning the eggs over and over again, until just barely cooked, lifting the pan off the heat halfway through. It will take less than a minute.

Pour onto a serving dish, sprinkle with sea salt, and serve.

Asparagus with Miso Butter

My family loves asparagus.

Adapted from David Chang
Time: 20 minutes

4 tablespoons or 1/4 cup vegetable oil or rendered pork or bacon fat
1 pound asparagus, trimmed and peeled if necessary
Salt and pepper
¼ cup not-too-salty miso, preferably white
¼ cup unsalted butter
1 teaspoon sherry vinegar
2 poached (or warm-bath-cooked) eggs.

1. Put oil or fat in skillet and turn heat to medium-high. Add as much asparagus as will fit in a layer, add salt and pepper to taste, and toss and stir until browned and shriveled, about 10 minutes.

2. Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm. Warm a serving plate.

3. When asparagus is done, put some miso butter on bottom of serving plate. Blot excess fat from asparagus if you like, put on top of the miso butter, and top with poached eggs. Serve immediately.

Yield: 2 main course servings or 4 starters.

Asparagus Mimosa

This recipe has several versions, but this version from the The Essential New York Times Cookbook is one of the simplest I've seen.

1-1/2 pounds (680 grams) asparagus, trimmed
1 large egg
Extra virgin oil
1/2 lemon
Maldon or other flaky sea salt and freshly ground pepper

1. Fill a large pot with water, season with salt, and bring to a boil. Fill a large bowl with ice water. Drop the asparagus into the boiling water and cook until just tender, about 4 minutes. Lift out the spears an plunge them into the ice water. Once cool, drain and dry the asparagus on tea towels.
2. Bring the water to a boil again and drop in the egg. Cook for 9 minutes; let it cool before peeling it.
3. Arrange the asparagus on a platter. Sprinkle with olive oil, and squeeze over a little lemon juice. Place the egg in a sieve and use the back of a spoon to mash it through the sieve and over the asparagus. Finish the dish with a dash of salt and a coarse grind of pepper.

Serves 4.

Asparagus, Prosciutto and Egg

This recipe is by Carlo Mirarchi, the chef and co-owner of Roberta’s in Brooklyn

20 stalks medium-thickness asparagus, washed
3 tablespoons olive oil, plus more for serving
Sea salt
2 tablespoons unsalted butter
Juice of ½ lemon
5 large eggs (chicken or duck)
1/4 cup heavy cream
4 large, thin slices La Quercia prosciutto (see note)
4 to 6 tablespoons freshly grated pecorino Romano
Freshly ground black pepper.

1. Prepare the asparagus: trim the ends off the asparagus where they break naturally. Heat 3 tablespoons olive oil in large sauté pan over medium heat. Once the oil shimmers, add the asparagus and season with sea salt. Turn frequently and cook until the spears are crisp-tender, about 8 minutes. When the asparagus is almost ready, add 1 tablespoon butter to the pan and use it to baste the asparagus. Squeeze lemon juice over the asparagus, and lay the stalks on a paper towel to drain.

2. To cook the eggs, heat 1 tablespoon butter in a saucepan over medium-low heat. Once it is melted, crack the eggs into the saucepan and add the cream. As the whites of the eggs become visible, slowly whisk the eggs with a fork until they have a soft and creamy texture. It is important that they remain very creamy and soft. They will continue cooking off the heat, so stop before they are fully cooked. Once the eggs are the desired texture, add sea salt to taste.

3. To assemble the dish, divide the asparagus among 4 warm plates. Drape a slice of prosciutto over each bundle of asparagus. Spoon the soft scrambled eggs over the prosciutto, followed by the grated pecorino and black pepper. Sprinkle with olive oil and serve immediately. Serves 4 as a first course.

Note: La Quercia prosciutto is available at Whole Foods and at laquercia.us.

Asparagus alla Fontina

This dish was described by Mimi Sheraton as "much like a quiche without a crust."

Salt
2 1/2 pounds thin asparagus, trimmed and washed
4 tablespoons unsalted butter
Freshly ground black pepper
Freshly grated nutmeg
1/3 cup grated Gruyère (see note)
3/4 cup finely minced or slivered prosciutto
2 tablespoons minced parsley
3 eggs, beaten
3 to 4 tablespoons grated Parmesan.

1. Preheat the oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender. Drain and cut into 1-to-1½-inch lengths. Return the asparagus to the pot. Add the butter and season with salt, pepper and nutmeg. Set over low heat and stir to melt the butter. Remove from the heat.

2. Turn the asparagus and the melted butter into a 9- or 10-inch pie plate. Arrange in an even layer. Sprinkle with the Gruyère, prosciutto and parsley. Pour the beaten eggs on top, gently shaking the pan to distribute.

3. Top with the Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes. Serve hot or warm. Serves 4 to 6.

Note: You may use fontina in place of the Gruyère.

Yette's Garden Platter

This dish is similar to one we made a few months ago.

This dish has superb design. The foundation is a nod to the French tian, a shallow casserole of baked vegetables, but its reconstruction and fine-tuning are distinctly American. Potatoes, zucchini, and tomatoes are combined and layered in such a way that they all cook to the perfect, concentrated consistency.

You slice the potatoes into large slabs and spread them on the bottom of the baking dish, then top them with 1/2-inch-thick slices of zucchini and peeled, seeded, and chopped tomatoes seasoned with onion, garlic, and lots of olive oil. The tomatoes, having been drained of much of their juice before being added to the casserole, moisten the vegetables without making them soggy, and at the very bottom of the casserole, you get a beautiful tomato-scented oil. Make sure you spoon it over every serving. - Amanda Hesser

3 medium potatoes, sliced 1/4-inch thick
3 medium zucchini, sliced 1/2-inch thick
4 tomatoes, peeled, cored, seeded, and chopped
1/4 cup chopped flat-leaf parsley
1 clove garlic, finely chopped
3/4 cup olive oil
2 medium onions, finely chopped
Salt and freshly ground black pepper

Heat the oven to 350 degrees. Layer the potatoes and then the zucchini in a shallow baking dish. Combine the remaining ingredients, and add to the dish.

Bake uncovered until the vegetables are tender and well-browned on the edges, about 1-1/2 hours.

Serves 3 as a main course, 6 as a first course.

Maple-Candied Bacon

I would love to try this and see if my son will like it.

What makes this maple-candied bacon recipe really sing? Dijon mustard with its nice vinegary bite that cuts through the saltiness of the meat. Grade B maple syrup, richer in flavor, is the only syrup I use.–Claire Robinson

Author’s What to Toss In If You Have It Note: Throw a pinch of chili powder or smoked paprika into the maple syrup mix for added zip. Make extra of this stuff—it definitely flies off the plate.

• 1 pound good-quality, thick-sliced bacon
• 1 teaspoon Dijon mustard (optional)
• 1/2 cup pure Grade B maple syrup
• Finely ground black pepper to taste

1. Preheat the oven to 400° F (204°C).

2. Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined baking sheet and arrange the bacon slices across the rack next to each other, not overlapping.

3. If using the mustard, whisk it into the maple syrup in a small bowl. Generously spoon the maple syrup over the top of the bacon and bake for 12 to 15 minutes. Turn and baste with the remaining syrup. Bake until the bacon has reached the desired crispness, 5 to 10 more minutes.

4. Carefully remove the baking sheet from the oven. Sprinkle the hot bacon with a scant pinch of pepper. Let rest on the rack for 5 minutes before serving.

Purple Plum Torte

This plum torte is both the most often published and the most requested recipe in the Times archives. By my count, Marian Burros (who was given the recipe by Lois Levine, with whom Burros wrote Elegant but Easy) ran the recipe in the paper twelve times. And when I asked readers for recipe suggestions for this book, 247 people raved about the torte. The plum torte happily lives up to its billing: crusty and light, with deep wells of slackened, sugar-glazed fruit.

I’ve thought a lot about why this torte struck such a chord with people: the answer, I think, is that it’s a nearly perfect recipe. There are only eight ingredients, all of which, except for the plums, you probably already have in your kitchen. There are just four steps, most of which are one sentence long. You need no special equipment, just a bowl, a wooden spoon, and a pan. The batter is like pancake batter, which most everyone is comfortable making. And baked plums are sweet and tart, making the flavor more complex and memorable than a hard-hitting sweet dessert.

It also freezes well. “A friend who loved the torte said that in exchange for two, she would let me store as many as I wanted in her freezer,” Burros wrote one year when she ran the recipe. “A week later, she went on vacation for two weeks and her mother stayed with her children. When she returned, my friend called and asked, ‘How many of those tortes did you leave in my freezer?’

“‘Twenty-four, but two of those were for you.’

“There was a long pause. ‘Well, I guess my mother either ate twelve of them or gave them away.’”

In later versions of the plum torte recipe, Burros cut back the sugar to 3/4 cup—feel free to if you like—and added variations, such as substituting blueberries or apples and cranberries for the plums (I haven’t tried either, but Burros was a fan). She jumped the shark, in my view, though, when she created low-fat variations with mashed bananas and applesauce. While I respect her enthusiasm for innovation, this is one recipe that needs no improvement.—Amanda Hesser

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Large pinch of salt
• 1 cup sugar, plus 1 tablespoon, or more or less, depending on the tartness of the plums
• 8 tablespoons (1 stick) unsalted butter, softened
• 2 large eggs
• 12 purple plums, halved and pitted
• 2 teaspoons fresh lemon juice, or more or less, depending on the tartness of the plums
• 1 teaspoon ground cinnamon

1. Heat the oven to 350°F (176°C). Sift the flour with the baking powder and salt.

2. Cream 1 cup sugar and the butter in a large bowl with a hand mixer (or in a mixer) until light in color. Add the dry ingredients and then the eggs.

3. Spoon the batter into an ungreased 9-inch springform pan. Cover the top of the batter with the plum halves, skin side up. Sprinkle with the remaining tablespoon of sugar and the lemon juice, adjusting to the tartness of the fruit. Sprinkle with the cinnamon.

4. Bake the plum torte until the cake is golden and the plums are bubbly, 45 to 50 minutes. Cool on a rack, then unmold.

Serves 8.

Cooks note: I like this best with oval Italian plums, available in early fall.

Special equipment: 9-inch springform pan

Pierre Herme's Chocolate Sables

I made refrigerator cookies a few weeks ago and told myself I will stick to drop cookies, but I might give this a try.

1 1/4 cups all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
1 stick and 3 tablespoons unsalted butter, at room temperature
2/3 cup packed light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces best-quality bittersweet chocolate, chopped into chip-size bits.

1. Sift the flour, cocoa and baking soda together. Put the butter in the bowl of a mixer fitted with a paddle attachment and beat at medium speed until the butter is soft and creamy. Add the sugars, salt and vanilla extract and beat for another 1 or 2 minutes. Reduce the speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated (the dough may look crumbly). For the best texture, work the dough as little as possible. Toss in the chocolate; mix to incorporate.

2. Turn the dough out onto a smooth work surface, divide in half and, working with one half at a time, shape the dough into a log that is 1 1/2 inches in diameter. (As you're shaping the log, flatten it once or twice and roll it up from one long side to the other, to make certain you haven't got an air channel.) Wrap the logs in plastic wrap and chill them for at least 1 hour. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)

3. Center a rack in the oven; preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

4. Working with a sharp, thin-bladed knife, slice rounds 1/2-inch thick. (If the cookies break, squeeze the broken-off bit back onto the cookie.) Place the cookies on the parchment-lined sheets, leaving an inch of space between them. Bake only 1 sheet at a time and bake each sheet for 12 minutes. (The cookies will not look done nor will they be firm, but that is the way they should be.) Transfer the sheet to a cooling rack and let the cookies rest, on the sheet, until they are only just warm. Repeat with the second sheet of cookies.

Makes about 36 cookies

Sausage, Bean and Corn Stew

The ingredients make this the perfect bridge between summer and fall cooking.

1 pound small white navy (pea) beans
7 cups cold water
1 teaspoon salt
6 coarsely ground sweet Italian sausages (about 1 1/2 pounds)
6 hot Italian sausages (about 1 pound)
1/2 cup water
2 onions (about 12 ounces), peeled and cut into 1-inch dice (2 cups)
2 carrots (about 6 ounces), peeled and cut into 1/2-inch dice (about 1 cup)
1 1/2 cups sliced celery
3 cloves garlic, peeled and sliced (about 1 1/2 tablespoons)
1 small jalapeno pepper, coarsely chopped, with seeds removed (1 teaspoon), optional
5 plum tomatoes (about 1 pound), cut into 1-inch pieces (about 2 1/2 cups), or the tomato ''lids'' and insides from the blackfish-stuffed tomatoes
3 sprigs fresh thyme, or 1 teaspoon dried thyme
4 ears corn, kernels removed (3 cups)

• Wash the beans and remove and discard any damaged beans or pebbles. The beans do not need to be pre-soaked, provided they are started in cold water. Place them in a large saucepan and cover with the seven cups of cold water and the one teaspoon of salt. Bring to a boil, lower the heat, cover and boil gently for 75 minutes. The beans should be just tender but still a bit firm.

• Meanwhile, prick the sweet and hot sausages (see note below) and place in one layer in a large saucepan. Add the half cup of water, cover, lower the heat to medium and cook about 20 minutes. By then the water should have almost completely evaporated and the sausages should be starting to sizzle in their own fat.

• Add the onion, carrot, celery, garlic and optional hot pepper and continue cooking, covered, for another 10 minutes. Set aside.

• When the beans are cooked, drain, combine the sausage mixture with them and add the tomatoes and thyme. Cook together for another 15 minutes. By then the beans should be tender and the mixture just slightly soupy. (The dish can be prepared to this point the day before serving.) Set aside, ready to be reheated when needed.

• At serving time, bring the mixture to a boil on top of the stove or, if at the beach, on the grill. When boiling, add the corn kernels, return the mixture to the boil and serve.

Serves 6.

• NOTE:
  

The sausages can be left whole or cut into chunks before or after cooking.

Amazon Cake (Cocoa Cake)

I finally tried this dessert today. I added some chocolate chips though to make my partner happier. He couldn't believe this recipe did not have eggs in it.

You know how you occasionally forget until the last minute that you were supposed to bring a dish to the potluck or bake a cake for your kid's school thing? This is the cake for those moments. It will take you longer to think of another cake than it will to get this one in the oven. Will it be the best cake ever? No. But it will be very good and it will be homemade. And it will show that you care, even though you kind of forgot. - Amanda Hesser

1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup granulated sugar
1/2 teaspoon salt
5 tablespoons corn oil
1 cup cold water
1-1/2 teaspoons vanilla extract
1 tablespoon cider vinegar
Confectioners' sugar for dusting

1. Heat the oven to 350 degrees. Grease a 9-inch round cake pan. Whisk together the flour, cocoa, baking soda, sugar, and salt.
2. Whisk together the oil, water, vanilla, and vinegar in a large bowl. Whisk in the dry ingredients, blending until completely lump-free. Pour into the prepared pan and bake for 30-35 minutes, or until the top springs back when pressed gently.
3. Cool on a rack before removing from the pan and dusting with confectioners' sugar (or frosting, if desired),

Serves 6-8.

Clear Steamed Chicken Soup with Ginger

I wonder if this tastes similar to Tinola Soup.

To make this soup, which comes from A Spoonful of Ginger by Nina Simonds, you combine all the ingredients in a pot, cover it tightly with a foil and a lid, and cook in a water bath in the oven for 2 hours. The steaming produces a limpid, intense broth. You remove the aromatics - ginger and scallion - before serving, so all you are left with are the chicken pieces and an aromatic, rice wine-infused tonic.

One 3- to 3 1/2-lb (1.3-1.5 kilos) chicken, excess fat removed, cut into 10-12 pieces
1-3/4 cups rice wine, preferably Shaoxing
10 scallions, trimmed and smashed lightly with the side of a knife
10 slices fresh ginger (the size of a quarter), smashed with the side of a knife
6 cups boiling water
1 teaspoon salt, or more to taste

1. Heat the oven to 425 degrees. Bring 8 cups of water to a boil in a large pot. Blanch the chicken pieces for 1 minute. Drain.
2. Combine the chicken, rice wine, scallions, ginger, and boiling water in a Dutch oven or casserole with a lid. Cover tightly with heavy-duty aluminum foil, then cover with the lid. Place the pot in a roasting pan and fill the pan with 1-1/2 inches of boiling water. Bake for 2 hours, replenishing the boiling water as needed.
3. Skim the top of the broth to remove any impurities and fat. Add the salt. Remove the ginger and scallions and ladle the soup and chicken into bowl.

Serves 6 as a first course.

Garden Minestrone

I like making Minestrone soup, especially if I have a lot of leftovers, so this soup, made without water or broth is interesting. Although I won't be able to use leftovers for this one!

Carefully constructed vegetable soups like this were relatively rare in the early 1970s. Nika Hazelton, whose recipe this is, instructed you not to put the pot on the stove until you had layered it with tomatoes, onions, garlic, zucchini, lettuce, peas, parsley, basil, broad beans and olive oil. "Be sure to follow this order, and do not stir," she wrote. Then you cook it all gently, letting each vegetable release its liquid on its own. No water or broth is added - the vegetables cook in their own juices and a slick of olive oil.

2 large tomatoes, peeled (see Cooking Notes) and sliced
2 medium onions, thinly sliced
1 clove garlic, minced
1 large zucchini, sliced
1 medium head Romaine lettuce, shredded
2 pounds fresh peas, sheeled, or one 10-oz (283 g) package frozen peas
2 tablespoons minced basil
1 cup minced flat-leaf parsley
2 pounds fresh broad beans or lima beans, shelled, or one 10-oz (283 g) package frozen lima beans
1/3 to 1/2 cup olive oil
Salt and freshly ground black pepper
Freshly grated Parmesan cheese

1. Put the sliced tomatoes in the bottom of a deep 3-quart casserole that can go to the table. Top with the sliced onions and garlic. Top with the zucchini. Add the shredded lettuce. Place the peas on top of lettuce. Sprinkle the basil and half the parsley over the peas and top with the beans. Sprinkle the remaining parsley and the olive oil over all. Be sure to follow the order, and do not stir or mix the vegetables.
2. Cover the pot and cook over medium heat for 10 minutes or until the vegetables at the bottom of the casserole release their liquid. Season with salt and pepper.
3. Now stir the vegetables and mix well. Cook, covered, over low heat, stirring frequently, just until the beans are tender, 15 to 20 minutes. Do not add water; the vegetables have enough moisture of their own. Serve hot or lukewarm, with Parmesan cheese.
   

Serves 6.

Cooking Notes:

• To peel tomatoes, cut a shallow X in the bottom of each tomato. Submerge in boiling water for 5 to 10 seconds to loosen the skins. Remove and chill in cold water. The skins will slip off.
• If you have a small piece of Parmesan rind, you can add it to the soup at the beginning of cooking for extra flavor. Either way, before serving, you should stir a small amount of the grated cheese into the soup, and then sprinkle a little more on top.
  

Creamy Farro and Chickpea Soup

The book, The Essential New York Times Cookbook, is due back at the library and I have barely skimmed the surface, so the next few recipes come from the book.

This recipe comes from Wolfert's Mediterranean Grains and Greens. You build the soup on a foundation of prosciutto, onion, and celery, later adding nutmeg and marjoram to the farro, and just before serving, you puree some of the cooked chickpeas to thicken the broth and integrate the parts into a coherent whole.

3/4 cup dried chickpeas, rinsed, picked over, and soaked overnight in water to cover
1/2 teaspoon sea salt
2 bay leaves
3 tablespoons extra virgin olive oil, plus more for garnish
1/2 cup chopped onion
1 tablespoon chopped prosciutoo
1 tablespoon minced celery
3/4 cup farro or hulled barley, rinsed and soaked overnight in water to cover
4 cups chicken broth
1/2 teaspoon dried marjoram
2 pinches freshly grated nutmeg
Kosher salt and freshly ground black pepper
Chopped flat-leaf parsley for garnish

1. Drain the chickpeas and place in a medium saucepan. Cover with plenty of cold water and bring to a boil. Add the sea salt and bay leaves, reduce the heat, and cook, covered, until the chickpeas are very soft, about 1-1/2 hours.
2. Meanwhile, heat the olive oil in a medium saucepan. Add the onion, prosciutto, and celery and cook gently for 4-5 minutes, stirring occasionally, until soft but not brown. Drain the farro and add it to the onion mixture, along with the chicken broth, marjoram, and nutmeg. Cook, partially covered, for 1 hour.
3. Drain the chickpeas, reserving the cooking liquid; discard the bay leaves. Puree the chickpeas with 1 cup of the reserved liquid in a food processor. Add the pureed chickpeas to the farro mixture; if necessary, add more of the cooking liquid from the chickpeas to achieve the consistency of a creamy soup. Adjust the seasoning with salt and pepepr. Wait for 10 minutes before serving.
   
4. Sprinkle each portion with chopped parsley and a drizzle of olive oil.

Serves 4.

Roasted Squash Soup with Cumin

Here's another soup recipe from The Essential New York Times Cookbook.

So many butternut squash soups overdo the sweetness. This one trots it out but keeps it under tight reight with cumin, vinegar, and cayenne - and salty cumin-scented squash seeds for added emphasis.

1 large buttternut squash (about 3 pounds/1.3 kilos)
1 tablespoon vegetable oil
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
4-1/2 cups chicken broth
1 clove garlic, minced
1/2 teaspoon cider vinegar (or wine vinegar)
1/2 teaspoon sugar
Pinch of cayenne pepper
1/2 cup heavy cream

1. Heat the oven to 400 degrees. Line 1 large and 1 small baking sheet with aluminum foil. With a large knife, split the squash in half lengthwise. Scoop out and reserve the seeds. Brush the cut sides of the squash with 2 teaspoons of oil and sprinkle with salt and pepper. Place cut side down on the large baking sheet and roast until very tender, 35-45 minutes.
2. Meanwhile, remove any orange fibers from the seeds and rinse the seeds under cold running water. Drain and place on paper towels to dry.
3. Toss the seeds with the remaining teaspoon of oil and 1/2 teaspoon cumin, and season with salt. Spread on the small baking sheet and roast along with the squash, stirring occasionally, until well browned, about 10 minutes. Remove from the oven and set aside.
4. Scoop the flesh from the squash shells and place in a pot. Add the chicken broth, garlic, vinegar, sugar, cayenne, and remaining 1/2 teaspoon cumin. Bring to a boil, then lower the heat and simmer, uncovered, for 10 minutes.
5. Working in small batches, transfer the soup to a blender and blend until smooth. Return the soup to the pot, stir in the cream, and bring just to a simmer. Season with salt and pepper and serve garnished with the squash seeds.

Serves 4-6.

Pasta and Bean Soup

This is the first recipe I tried from The Essential New York Times Cookbook.

Tom Valenti, the owner of Ouest, in New York City, is most famous for his braised veal shanks, a dish that kept his fans jockeying for reservations through the first decade of the 21st century. But Valenti is really a master of anything hearty and succulent - like this pasta and bean soup. You won't believe it doesn't have any meat other than some diced prosciutto. Even the broth is vegetable.

2 tablespoon olive oil
1/4 lb (about 113 grams) prosciuttto, cut into medium dice (double-smoked bacon can be substituted)
1 small carrot, peeled and cut into small dice
1 small Spanish onion, cut into small dice
1 stalk celery, cut into small dice
2 cloves garlic, smashed
Coarse salt and freshly ground pepper
1 heaping tablespoon tomato paste
4 cups vegetable broth
4 cups water
2 medium baking potatoes, peeled
1 cup ditalini pasta (or macaroni)
Two 14 1/2-oz (411 g) cans cannellini beans, rinsed and drained (or white navy beans)
1 tablespoon chopped rosemary
Pinch of crushed red pepper flakes
1/4 cup freshly grated Parmesan cheese, plus more for sprinkling
Extra virgin olive oil

1. Heat the olive oil in a large heavy pot over medium heat. Add the prosciutto and cook, stirring, until it begins to render its fat, about 4 minutes. Add the carrot, onion, celery, and garlic, season with salt and pepper, and cook, stirring, until the vegetables are softened but not browned, about 5 minutes. Add the tomato paste, stir to coat the other ingredients, and cook for 2 minutes. Add the broth, water, and potatoes, raise heat to high, and bring to a boil. Lower the heat and simmer until the potatoes are very soft, 30 to 35 minutes. Transfer the potatoes to a bowl and mash them.
2. Meanwhile, add the pasta to the soup. When it is nearly done, return the potatoes to the soup. (If not serving immediately, let cool, cover, and refrigerate for up to a few days or freeze for up to 1 month. Reheat before proceeding.)
3. Add the beans to the soup and cook over medium heat until warmed through, about 3 minutes. Stir in the rosemary, crushed red pepper, and Parmesan. Taste and adjust the seasoning.
4. Ladle the soup into 8 bowls. Top each with more cheese and a drizzle of extra virgin olive oil.

Serves 8.

Chinese Beef Broccoli

This is the second recipe I tried from the cookbook. It was quite good, too.
I used round steak, thinly sliced, and a mixture of frozen broccoli, cauliflower and carrots.

SERVES 4 AS PART OF MULTICOURSE MEAL
1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic

BEEF MARINADE
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

STIR-FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingre- dients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

Baked Crispy Chicken with Citrus Teriyaki Sauce

I borrowed another cookbook last week and this is the first recipe I tried. My son loved it when we had it for dinner last night, but complained that it had turned soggy by the time he had the left-overs for lunch today. Instead of chicken breasts, I used thighs.

1/2 cup (50 g) all-purpose flour
2 eggs
1 cup (120 g) panko breadcrumbs
1 lb (500 g) boneless, skinless chicken breasts
Salt and freshly ground black pepper
Nonstick cooking spray

Citrus Teriyaki Dipping Sauce
3 Tablespoons soy sauce
3 tablespoons orange juice
3 tablespoons sake
3 tablespoons sugar
3 tablespoons mirin


To make the sauce, combine the soy sauce, orange juice, sake, sugar and mirin in a small saucepan. Bring to a boil, reduce the heat to low and let simmer for 6 minutes, until slightly thickened. Remove from the heat and set aside.

Preheat the oven to 475˚ F. In a shallow bowl or pie plate, whisk together the flour, garlic powder, salt and pepper. In a second bowl, lightly beat the eggs together. Place the panko in a third shallow bowl or pie plate. Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.

Butterfly the chicken breasts into halves so that you have 4-6 pieces total. Lightly season both sides of the chicken pieces with salt and pepper. Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides. Shake lightly to remove any excess. Then dip into the eggs and shake gently to remove any excess. Finally place in the panko, turning to coat well. Transfer to the prepared wire rack. Repeat with the remaining chicken pieces. Once all the chicken pieces are in place, spray lightly with cooking spray.

Bake for 15 minutes, until the chicken is cooked through and the bread crumbs are golden. Let rest a few minutes before slicing and serving. Serve with the teriyaki dipping sauce.

Slow-Roasted Garlic and Lemon Chicken

I meant to try this slow-cooker recipe from Apartment Therapy, but someone commented that she makes a similar version from Nigella Lawson, which I think I prefer.

This is one of those recipes you can’t make once: that’s to say, after the first time, you’re hooked. It is gloriously easy: you just put everything in the roasting dish and leave it to cook in the oven, pervading the house, at any time of year, with the summer scent of lemon and thyme – and of course mellow, almost honeyed garlic.

I got the idea of it from those long-cooked French chicken casseroles with whole garlic cloves and just wanted to spritz it up with lemon for summer. The wonderful thing about it is that you turn the lemon from being flavouring to being a major player; left in chunks to cook slowly in the oven they seem almost to caramelise and you can eat them, skin, pith and all, their sour bitterness sweetened in the heat.

Serves 4 to 6

Ingredients

• 1 x 2-2.25kg Chicken cut into 10 pieces
• 1 head Garlic separated into unpeeled cloves
• 2 unwaxed Lemons cut into chunky eighths
• fresh Thyme
• 3 tablespoons Olive Oil
• 150 ml white wine
• Black pepper

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Method

1. Pre-heat the oven to 160ºC/gas mark 3.
2. Put the chicken pieces into a roasting tin and add garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later.
3. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
4. Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifying low heat, for 2 hours.
5. Remove the foil from the roasting tin, and turn up the oven to 200ºC/gas mark 6.
6. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.
7. I like to serve this as it is, straight from the roasting tin: so just strew with your remaining thyme and dole out.

Chickpea and Chorizo Soup

I love chickpea and chorizo! Will try this recipe from Apartment Therapy soon.

makes about 2 quarts

12 ounces chorizo sausage
1 large white onion, chopped and thinly sliced
4 stalks of celery, chopped
6 cloves garlic, minced
2 tablespons fresh thyme, minced
1 can chickpeas, drained and rinsed
1 can Great Northern beans, drained and rinsed
4 cups chicken broth
1/2 cup white wine
1/4 cup Italian parsley, chopped
1 tablespoon olive oil
Salt and pepper

Chop or crumble the chorizo into bite-size pieces. Film a heavy pan lightly with olive oil and put over medium-high heat. Cook the chorizo for about five minutes or until it starts browning and and smoking. Lift out and drain on a plate lined with paper towels.

Pour a little more olive oil into the pan and turn the heat to medium. Add the onions and celery and cook for about ten minutes, or until soft. Add the garlic and thyme and cook for another couple minutes, or until golden and fragrant. Add the chorizo back in, along with the chickpeas and beans. Cook all together for a minute, stirring, until the beans are well coated with the onions and oil.

Add the broth and white wine and bring to a boil. Lower to a simmer and add the parsley and olive oil. Simmer for about half an hour, or until slightly reduced. Season to taste with salt and pepper before serving.

(Image: Faith Durand)

Vanilla Quinoa Pudding

This recipe is by Melissa Breyer

Quinoa in this application results in a cross between rice pudding and tapioca, with more protein than either.

• 3 cups whole milk (works well with soy or nut milk for a vegan version)
• 1 vanilla bean (split, or 1 tablespoon of vanilla extract)
• 1/4 cup maple syrup
• pinch of salt
• 1 cup quinoa

Rinse quinoa. Mix milk, vanilla, maple syrup and salt in a saucepan and set on simmer. Add quinoa and cook for 30 minutes, stirring frequently (but not constantly).Once thickened, remove from heat and allow to cool. Serve warm, or refrigerate. Top with all kinds of delicious tidbits; berries, dried fruit, nuts, nutmeg, brown sugar, etc.