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  • 1. Soups MOROCCAN CHICKPEA SOUP 1 1/2 cups dried chickpeas 8 cups water 1 (35-oz) can whole tomatoes, drained 1 large onion, finely chopped 1 small celery rib (including leaves), finely chopped 3 tablespoons unsalted butter 1 teaspoon turmeric 1 teaspoon black pepper 1/2 teaspoon cinnamon 2/3 cup chopped fresh cilantro 4 cups vegetable broth (preferably organic) or chicken broth 1 cup lentils 2 oz dried capellini,broken into 1-inch pieces, or fine egg noodles (3/4 cup) 1/2 cup chopped fresh parsley Accompaniment: lemon wedges Prepare chickpeas: Soak chickpeas in water to cover by 2 inches 8 to 12 hours. Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water). Coarsely purée tomatoes in a food processor. Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes. Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes. Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste. Makes 6 (main course) servings. CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE 12 1/2 cups (or more) canned low-salt chicken broth 1 1/4 cups wild rice (about 7 1/2 ounces) 6 1/4 cups frozen corn kernels (about 2 1/2 pounds) thawed 2 tablespoons vegetable oil
  • 2. 10 ounces fully cooked smoked sausage (such as kielbasa), cut into 1/2-inch cubes 3 carrots, peeled, diced 2 medium onions, chopped 1 1/2 cups half and half Chopped fresh chives or parsley Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes. Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium- high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes. Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.) Ladle soup into bowls. Garnish with chives and parsley and serve. LENTIL SOUP 2 tablespoons oil 1 onion, roughly chopped 2 - 3 tablespoons garlic, minced (about 3 large cloves 2 cups water 1 cup lentils, preferably red, cleaned and picked over Salt and black pepper to taste 1/2 teaspoon turmeric 5-6 dried sour plums, chopped (available in Indian spice stores) Heat oil in soup pot. Brown onion in oil over medium heat until golden brown, about 15 to 20 minutes. Stir in minced garlic. Cook until browned. Add water, lentils, spices and dried plums. Cover and simmer over medium heat until lentils are soft, about 45 minutes. If necessary, add more water so that it doesn't burn. It will take about 45 minutes to cook. It should be a thick soup.
  • 3. LENTIL SOUP 2 Ingredients 1 cup Brown lentils 1 teaspoon Cumin 1 pound Fresh spinach 1 teaspoon Coriander 1 Onion, chopped 1 teaspoon Thyme 1/4 cup Olive oil 1/4 cup Chopped parsley 2 tablespoon Tomato paste Salt 1 Bay leaf Pepper 4 cups Water 1 medium Lemon juice of 2 Garlic cloves, crushed InstructionsWash and soak fresh lentils in 2 quarts cold water for 1 1/2 hours. Cook in 4 cups water until almost tender (about 1 to 1 1/2 more hrs on medium-low heat). Carefully wash, drain, stem and chop spinach. Heat oilve oil and saute onion, garlic and spinach until wilted. Add to lentil broth, rinsing saute pan with a little broth to save oil and garlic remaining in pan. Add to soup pot with tomato paste, lemon, parsley and the remaining ingredients. Simmer for 20 minutes. Check seasonings. Serve hot with additional lemon. LENTIL SOUP 3 2 T. olive oil 2 large onions, chopped 1 small hot pepper, chopped (I use jalapeno, but it's up to you) 8 cups water 1 cup lentils, picked over, rinsed and drained (more for thicker soup) 1 tsp. ground cumin (I like a little more) 1 tsp. ground coriander 1/2 tsp. black pepper, freshly ground pinch of saffron 2 T. raw white rice 2 tsp. salt 1/4 cup lemon juice Heat the oil in a soup pot or pressure cooker. Add the onion and hot pepper; saute over medium heat for about 10 minutes. Add remaining ingredients except for salt and lemon juice. Cover and cook over low to medium heat for an hour and a half (about half an hour if you're using split or red lentils). Puree the soup in batches and return to the pot. Add salt and lemon juice, and reheat for a few minutes before serving.
  • 4. YELLOW PEA SOUP 2 cups dried whole yellow peas or yellow split peas, picked over 8 leeks (white parts only), chopped coarse, washed well, and drained 12 cups water 1 smoked ham hock 2 thyme sprigs or 1/2 teaspoon dried thyme 1/2 pound celery root 4 carrots, quartered lengthwise and sliced thin In a large bowl soak peas overnight in enough cold water to cover by 2 inches and drain. In a 7 1/2-quart heavy kettle combine leeks, water, peas, ham hock, and thyme and simmer mixture, uncovered, until peas are very tender, about 30 minutes. In a blender puree 4 cups soup in batches and return to kettle. Peel celery root and cut into 1/4-inch dice. Add celery root to soup and simmer, stirring occasionally, 20 minutes. Add carrots and simmer, stirring occasionally, until tender, about 15 minutes. Remove meat from ham hock and discard skin and bones. Chop meat coarse and stir into soup with salt and pepper to taste. Soup may be made 3 days in advance. Cool soup uncovered and keep covered and chilled. Thin soup with water if too thick. GREEK FAVA BEAN, EGGPLANT AND OLIVE STEW 5 tablespoons extra virgin olive oil 2 red onions—diced 1 eggplant (aubergine)—cut into small cubes 1 red pepper (capsicum)—diced 1 zucchini (courgette)—diced 1 potato—cut into small cubes 6 cloves garlic—minced (crushed) 1 teaspoon dried oregano 4 tablespoons finely chopped fresh flat-leaf parsley 28 oz (840g) canned tomatoes—chopped 2 cups chicken or vegetable stock 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 cups long-grain rice 8 oz (240g) frozen fava (broad) beans—cooked, rinsed under cold water, and skins removed 24 pitted kalamata olives—halved 4 oz (120g) feta cheese
  • 5. HEAT 3 tablespoons of the oil in a large saucepan. COOK the onions for 10 minutes, stirring occasionally. ADD the red pepper, eggplant and zucchini and cook for 5 minutes, then add the potato, garlic and oregano and cook for 1 minute. ADD the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil. REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally. WHILE the stew simmers, cook the rice. ADD the cooked, peeled fava beans, parsley and olives to the stew and cook, covered, for 10 minutes. REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil. SERVE over rice with crumbled feta cheese on top (alternatively serve with bulgur or crusty bread instead of rice). Thai LARB GAI 2-3 tablespoons lime juice 2-3 tablespoons chicken stock 2-3 tablespoons fish sauce 4-6 teaspoons ground red chilis (not to be substituted with "chilli powder" as sold in western supermarkets!) 1 tablespoon khao koor (ground toasted rice--see below) 3-4 shallots (small purple or red onions) chopped half a stalk of lemongrass very thinly sliced 3 kaffir lime leaves, shredded 1-2 spring onions (scallions), thinly sliced 1 teaspoon powdered galangal 4 ounces of chicken Khao Koor: get a medium sized wok fairly hot, and add a couple of tablespoons of uncooked jasmine rice. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a pepper mill or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture"). We also offer ready-made Khao Koor in premium quality Hand Brand. Garnish lettuce, parlsey, sliced raddish and turnip, coriander leaves. Method
  • 6. Line a serving dish with the lettuce leaves. Chop the chicken to make it similar consistency as ground beef (can be done in a food processor or with two cleavers). In a fairly high wok with a very small amount of oil, stir fry the chicken until it just starts to turn whitish, then add all the remaining ingredients (if using precooked meat, simply add everything to a hot wok together), and stir until heated through and the chicken is cooked. TOM KHA GAI 16 fluid ounces soup broth (chicken stock) 4-5 kaffir lime leaves, shredded 4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor 1 inch cube (or a bit more) galangal sliced thinly. 4 tablespoons fish sauce 2 tablespoons lime juice 4 oz chicken breast cut into smallish bite sized pieces 5 fluid ounces coconut milk small red Thai chile peppers, slightly crushed (to taste) coriander (cilantro) leaves to garnish. Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through). Enjoy! YUM NUEA Ingredients 1 lb beef. Any beef can be used such as the top sirloin used in this recipe. Salad 1/4 cup sliced onions, separated 2 tomatoes, wedged 1/4 cup sliced cucumber 1/4 cup thinly sliced Thai chile peppers Sauce 1/4 cup fish sauce
  • 7. 1/4 cup lime juice 1 tablespoon sweet dark soy sauce 3 tablespoons minced garlic 3 tablespoons minced ginger 3 tablespoons chopped coriander/cilantro (including the roots) 1/4 cup chopped green onions (spring onions) 1/4 cup chopped shallots (small red or purple onions) 1 tablespoon sesame oil 1 tablespoon chili oil Barbeque the beef, and thinly slice it into bite sized pieces. Combine with the salad ingredients, and mix the sauce and toss the whole. Serving Serve with sticky rice, lettuce, condiments and dipping sauce. You can also put a few thai green peppercorns on the bbq and add them with the garnish (makes a very nice touch, as this all goes together very well). Condiments Serve with the usual Thai condiments. You can also add fish sauce, dark sweet soy, and sriracha sauce if you wish. dips A useful "auxiliary dipping sauce" is made by mixing one part dark soy with one part Worcestershire sauce, one part fish sauce and one part hot mustard. SOM TAM One papaya shredded 8-10 Thai chile peppers, de-stalked, cut in four length-wise then in half cross-wise. 8-10 cloves of garlic, chopped coarsely 2 tomatoes sliced thinly half a cup of long beans (green beans) cut into 1" pieces pinch of salt two teaspoons of fish sauce 1 tablespoon tamarind concentrate mixed with 3 tablespoons water juice from two tablespoons of pickled mud-fish. (optional)
  • 8. Method Sprinkle the julienned papaya with salt and let stand for half an hour or so, then squeeze and discard any fluid. Add the chili, and pound in our clay mortar and pestle. Add the remaining ingredients except the tomato, and pound until mixed and tender. Add the tomato, and serve with a bowl of sticky rice. An optional ingredient you can add to the mix is dried shrimp. If you wish you can decorate the salad with chopped roast peanuts, sliced green onions, and mint leaves. You can also include [raw] bean sprouts and sliced cucumber as side dishes. Thais generally eat lettuce or some cabbage related vegetable as a side dish also. The normal way to eat it is to rip a piece of lettuce leaf, and take a mouthful of som tam in the leaf and eat it without knife, fork or spoon. If you want to be a bit more western use a standard salad, or even an exotic such as a Waldorf Salad as a side dish. SINGAPORE NOODLES 1/4 pound thin rice stick noodles (rice vermicelli) 1 pound medium shrimp 2 cups mung bean sprouts 1 red bell pepper 2 cups shredded Napa cabbage 2 carrots 2 green onions 3 teaspoons minced ginger 1/4 cup water or chicken broth 1/2 teaspoon soft brown sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 4 tablespoons vegetable oil for stir-frying 1 1/2 tablespoons curry powder (Vietnamese brands are good), or to taste PREPARATION: Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking. Shell and devein the shrimp if needed. Soak the shrimp in warm salted water for 5 minutes. Drain thoroughly. Clean all the vegetables. Rinse and drain the mung bean sprouts. Cut the red bell pepper in half, remove the seeds and cut into thin strips. Shred the Napa cabbage. Peel the carrots and cut into thin slices. Cut the green onion into thin slices. Mince the ginger.
  • 9. Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry the shrimp until they turn pink. Remove from the wok. Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic. Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Napa cabbage. Stir in the bean sprouts. Stir-fry for about 20 seconds and then add the shrimp back into the pan with the noodles. Stir in the green onions. Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning , adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed. Serve hot. PAD THAI 1 1/2 pound dried rice noodles 1/8 inch wide Warm Water 1/2 pound shrimp, chicken, pork or combination 1/4 cup fish sauce 1/4 cup + 2 tablespoons granulated sugar 1/4 cup + 2 tablespoons white vinegar 1 teaspoon paprika 4 green onions 1/2 cup vegetable oil (more if needed for step six) 1 teaspoon chopped garlic 2 eggs 3/4 pound bean sprouts ground roasted chiles (see note at bottom) ground unsalted roasted peanuts Lime wedges 1. Soak noodles for 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but not so soft that they can be mashed easily with the fingers. Later cooking in liquid will soften them more. Drain them throughly in a colander while preparing the other ingredients. Traditionally they are left in full-length strands, but you may cut them into 8 inch lengths if you find it easier to stir-fry then that way. 2. Peel and devein the shrimp leaving the tails intact(or remove if preferred) Slice chicken, pork into 1/8 inch strips 1-2 inches long.
  • 10. 3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside. 4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the meat and stir-fry until shrimp is pink. If using chicken or pork stir-fry until pink disappears. Add the noodles and toss lightly to coat with oil and the distribute meat and garlic( I often do this in a larger pot since things tend to come out of the wok). 5. Add the liquid from step 3 and bring it to a boil rapidly, gently folding the noodles without breaking them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid (I find a pasta server works great for this step). 6. Lift the noodles gently from one side of the wok. Pour a little oil along the side of the wok, then break the egg ad slip it into the oil. Break the yolk and cover the egg with the noodles immediately. Repeat this on the opposite side with the other egg. Allow eggs to cook undisturbed, over moderate heat until they are set and almost dry. Additional oil may by added if the eggs or the noodles begin to stick to the wok. 7. When the eggs are set and almost dry, fold them gently but rapidly into the noodles. Try not to break the noodles, which will be soft and fragile at this point. An effective way is to insert the scoop under the eggs, lift it through, and fold the mixtureover. Continue the lifting and folding motion until the eggs are broken up and well distributed. 8. Add the green onions (and bean sprouts if you prefer them mixed in) and toss the entire mixture quickly and gently, stll avoiding breaking the noodles. Cook for about 2 minutes or until onions are tender. 9. Take a large platter spread with bean sprouts(if you left them out above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see note) and ground peanuts over the top and squeeze lime over the top. Or serve toppings seperatly for each diner to add according to taste. Note on chilies: Buy whole dried chiles and grind since pre-ground often lack the "bite" of whole ones. Thai chilies may be used (_VERY_ hot), or milder American chiles may be used. The Thai chilies are know as Prig hang. They may also be found in Mexican food sections under the name "Chiles Arbol". Use sparing if you aren't used to them they are quite potent.
  • 11. PAD THAI 2 8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles 5-6 cloves garlic, finely chopped. 2 tablespoons chopped shallots (or small red or purple onions) 1/4 cup dried or 1/2 fresh cooked shrimp 1/4 cup fish sauce 1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference). 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice) 1 medium egg, beaten 1/4 cup chopped chives 1/2 cup roasted peanuts, coarsely broken up. 1 cup bean sprouts 1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best. Method Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter. Garnish Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter. Pad thai is served as above. You may add Thai chili powder, sugar and crushed peanuts at the table.
  • 12. Other PICKLED BEETS 1 cup cider vinegar 1/2 cup water 1/2 cup sugar 1/8 teaspoon pickling spice 1/4 teaspoon mustard seeds 1/4 onion, halved 1 small bay leaf (not California) 3/4 teaspoon whole black peppercorns 1/4 bunch fresh dill 3 beets (1 lb without tops) Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes. Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl. Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins and cut into 1/2-inch pieces. Stir together beets and marinade, then marinate, covered and chilled, 1 day. PICKLED CRISP VEGETABLES 1 large fennel bulb (sometimes called anise), stalks cut off and discarded and bulb sliced lengthwise 1/2 inch thick, then cut into 1/2-inch-wide strips 1 head cauliflower, cut into 1-inch-wide florets (4 to 6 cups) 3 mixed bell peppers (red, orange, and yellow), cut into 1/4-inch-wide strips 1 lb medium carrots, cut into 3- to 4-inch-long strips (1/4 inch thick) 3 1/2 cups distilled white vinegar 1 3/4 cups sugar 1 3/4 cups water 4 garlic cloves, halved 1 tablespoon plus 1/2 teaspoon salt 1 teaspoon dried hot red pepper flakes 1 teaspoon fennel seeds, slightly crushed
  • 13. Add fennel, cauliflower, bell peppers, and carrots to an 8-quart pot half full of unsalted boiling water, then immediately turn off heat and let stand, uncovered, 2 minutes. Drain vegetables in a colander and spread out on a kitchen towel to cool to room temperature. Bring remaining ingredients to a boil in a 3-quart nonreactive saucepan (see cooks' note, below) over moderate heat, stirring until sugar is dissolved. Transfer pickling liquid to a 4-quart nonreactive bowl and cool to room temperature, about 30 minutes. Discard garlic (don't be alarmed if it has turned blue in reaction to the vinegar) and add vegetables to pickling liquid. Weight vegetables with a plate to keep them submerged in liquid if necessary. Chill, covered, at least 1 week. Cooks' notes: • Stainless steel, enameled cast iron, and glass are nonreactive, but avoid pure aluminum and uncoated iron. • Pickled vegetables keep, covered and chilled, 1 month BULGUR SALAD WITH GARBANZO BEANS, FETA, AND PLUM TOMATOES 2 cups water 1 cup bulgur* 1 teaspoon salt 1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained 1 cup diced plum tomatoes 1/2 cup crumbled feta cheese 1/2 cup chopped green onions 1/3 cup chopped fresh mint 1/3 cup chopped fresh Italian parsley 3 tablespoons fresh lemon juice 1 1/2 tablespoons olive oil 2 teaspoons grated lemon peel Bring 2 cups water to boil in medium saucepan. Remove from heat; add bulgur and salt and stir to blend. Cover and let stand until bulgur is just tender, about 20 minutes. Drain well, pressing to extract excess water. Transfer bulgur to large bowl; cool. Mix in remaining ingredients. Season with salt and pepper and serve. *Also called cracked wheat; available at natural foods stores and supermarkets. RISOTTO CON PARMIGIANO-REGGIANO 5 cups (about) canned low-salt chicken broth 4 tablespoons (1/2 stick) butter 1 1/2 cups finely chopped onion 1 1/2 cups arborio rice
  • 14. 1 cup grated Parmesan cheese 2 tablespoons chopped fresh Italian parsley Shaved Parmesan cheese Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan. Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan. ORZO AND RICE PILAF WITH VEGETABLES 1 tablespoon olive oil 1 tablespoon unsalted butter 2/3 cup orzo (rice-shaped pasta) 1 medium onion, finely chopped (1 cup) 2 carrots, cut into 1/4-inch dice (3/4 cup) 2 celery ribs, cut into 1/4-inch dice (2/3 cup) 2 garlic cloves, finely chopped 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup long-grain white rice 1 3/4 cups chicken broth or vegetable broth (14 fl oz) 1 cup water 1 small zucchini or yellow squash, cut into 1/4-inch dice (1 1/4 cups) 1/4 cup chopped fresh parsley 1/4 cup slivered almonds, toasted Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter. Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.
  • 15. Dhak with Carrot & Cauliflower 3 tablespoons peanut or canola oil 2 onions—chopped 2 carrots—quartered lengthways and thinly sliced 4 cloves garlic—finely chopped 1 tablespoon finely grated ginger 1½ teaspoons coriander 1½ teaspoons cumin 1 teaspoon turmeric ¾ teaspoon cinnamon ¾ teaspoon chili powder 2 cups cauliflower florets (about ¼ cauliflower) 1½ cups red lentils 14 oz (420g) canned tomatoes—chopped 1½ cups coconut milk 1½ cups vegetable or chicken stock 1½ teaspoons salt 2 cups basmati rice 2 tablespoons lemon juice HEAT the oil in a large saucepan over a medium heat and cook the onion and carrot for 8 minutes, stirring occasionally. ADD the garlic, ginger, coriander, cumin, turmeric, cinnamon and chili and cook, stirring, for a minute. ADD the cauliflower and red lentils and stir to coat them with the spice mixture. ADD the tomatoes, coconut milk, salt and stock, bring to the boil and cover with a lid. REDUCE the heat to medium and simmer for 20 minutes, stirring occasionally. WHILE the dhal simmers, cook the rice. REMOVE the dhal from the heat and stir in the lemon juice. SERVE on a bed of basmati rice. Salade Nicoise (Provelcale) 2 small potatoes—peeled and cut into bite-size cubes 16 green beans—ends trimmed and halved 4 cups butter lettuce leaves—washed and dried 14 oz (420g) canned light meat tuna in olive oil—drained and broken into chunks 2 tomatoes—cut into wedges ¼ red onion—thinly sliced and separated into rings 4 anchovy fillets—halved lengthways 3 eggs—hard-boiled, peeled and quartered 16 black olives (Niçoise are ideal) 3 tablespoons extra virgin olive oil 2 tablespoons red or white wine vinegar
  • 16. 1 clove garlic—minced (crushed) ½ teaspoon Dijon mustard ½ teaspoon salt ½ teaspoon freshly ground black pepper STEAM the potatoes for until tender (around 8-10 minutes), adding the beans for the last 5 minutes of cooking, then set aside to cool. ARRANGE the lettuce, potatoes, beans, tuna, tomatoes, onion, anchovies, eggs and olives on a serving platter. PLACE the remaining ingredients in a small jar with a screw-top lid and shake to combine. POUR the dressing evenly over the salad to serve. Variation: For a more opulent version, you can poach or grill fresh fillets of salmon or tuna, allow to cool, and cut into cubes to replace the canned tuna. Ratatouille (Provencale) 4 tablespoons extra virgin olive oil 3 tomatoes—roughly chopped 2 red onions—halved, thinly sliced and separated into rings 2 zucchini (courgette)—sliced into ½-inch rounds 1 eggplant (aubergine)— roughly chopped 1 red pepper (capsicum)—roughly chopped 1 green pepper (capsicum)—roughly chopped 1½ teaspoons salt ¾ teaspoon freshly ground black pepper 3 cloves garlic—finely chopped ¾ teaspoon dried thyme HEAT the oil in a large saucepan over a medium heat. ADD all ingredients, except the garlic and thyme, and cook, uncovered, for 25 minutes, stirring every 5 minutes. ADD the garlic and thyme and cook, uncovered, for a further 20 minutes, stirring every 5 minutes, until the vegetables are very soft. Serving suggestions: Ratatouille is delicious served hot or cold as a side dish with grilled fish or chicken, or used as a filling for a Provençal-style omelet. It can also be served as a meal on its own with some crusty bread or rice. Warm Bean and Chorizo Salad (Spain) 3 tablespoons extra virgin olive oil 1 red onion—thinly sliced into ½ rings ¼ cup sliced chorizo sausage 16 green beans—topped, tailed and halved
  • 17. 1 cup canned white beans—rinsed and drained 2 tablespoons water 1 tablespoon white wine vinegar ½ clove garlic—finely chopped ¼ teaspoon smoked paprika ¼ teaspoon sea salt ¼ teaspoons freshly ground black pepper A pinch of sugar 1 tablespoon finely chopped fresh flat-leaf parsley HEAT 1½ tablespoons of olive oil in a large frying pan over a medium heat. COOK the onion for 5 minutes, stirring occasionally. ADD the chorizo and cook for another 5 minutes, stirring occasionally. ADD the green beans and white beans, then add the water, cover the pan with a lid and cook for 5 minutes (without lifting the lid to allow the beans to steam). MIX together the remaining 1½ tablespoons of olive oil with the vinegar, garlic, paprika, salt, pepper and sugar in a small bowl until well combined. TOSS the dressing and parsley with the bean and sausage mixture until thoroughly mixed. SERVE warm or at room temperature. Greek Fava Bean, Eggplant & Olive Stew with Feta 5 tablespoons extra virgin olive oil 2 red onions—diced 1 eggplant (aubergine)—cut into small cubes 1 red pepper (capsicum)—diced 1 zucchini (courgette)—diced 1 potato—cut into small cubes 6 cloves garlic—minced (crushed) 1 teaspoon dried oregano 4 tablespoons finely chopped fresh flat-leaf parsley 28 oz (840g) canned tomatoes—chopped 2 cups chicken or vegetable stock 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 cups long-grain rice 8 oz (240g) frozen fava (broad) beans—cooked, rinsed under cold water, and skins removed 24 pitted kalamata olives—halved 4 oz (120g) feta cheese HEAT 3 tablespoons of the oil in a large saucepan. COOK the onions for 10 minutes, stirring occasionally. ADD the red pepper, eggplant and zucchini and cook for 5 minutes, then add the potato, garlic and oregano and cook for 1 minute. ADD the tomatoes, stock,
  • 18. salt and pepper, stir well to combine and bring to a boil. REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally. WHILE the stew simmers, cook the rice. ADD the cooked, peeled fava beans, parsley and olives to the stew and cook, covered, for 10 minutes. REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil. SERVE over rice with crumbled feta cheese on top (alternatively serve with bulgur or crusty bread instead of rice). Cretan Bean and Spinach Stew Bean and vegetable stews are a common dish eaten throughout Greece. This flavorsome stew originates from the Greek island of Crete. 3 tablespoons extra virgin olive oil 1 red onion—finely chopped ½ red pepper (capsicum)—diced 1 zucchini (courgette)—sliced into thin rounds 3 cloves garlic—finely chopped 1¼ cups vegetable stock 14 oz (420g) canned tomatoes—chopped 2 tablespoons tomato paste ¼ teaspoon dried oregano 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 1 cup bulgur 1 cup canned lima beans (butter beans)—rinsed and drained 1 bunch spinach—stalks trimmed and leaves roughly chopped 2 tablespoons finely chopped fresh flat-leaf parsley HEAT 2 tablespoons of the oil in a large saucepan over a medium heat and cook the onion for 6 minutes, stirring occasionally. ADD the red pepper, zucchini and garlic and cook for 5 minutes, stirring regularly. ADD the stock, tomatoes, tomato paste, oregano, salt and pepper and bring to the boil. REDUCE the heat to medium-high and simmer uncovered for 20 minutes, stirring occasionally. WHILE the stew simmers, cook the bulgur. ADD the spinach and beans and simmer, uncovered, for another 10 minutes. STIR through the parsley and remaining olive oil and serve over bulgur. Variations: Add kalamata olives. Serve on rice instead of bulgur. Greek Salad 3 tablespoons extra virgin olive oil 1½ tablespoons lemon juice 1 clove garlic—minced (crushed) ½ teaspoon dried oregano
  • 19. ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper, and extra for garnish 3 tomatoes—cut into wedges ¼ red onion—sliced into rings ½ cucumber—sliced into thick half-moons ½ green pepper (capsicum)—julienned 4 oz (120g) feta cheese—cut into small cubes 16 kalamata olives PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. Garnish with a little freshly ground black pepper. Lentin, Pea and Potato Curry 2 tablespoons canola oil 2 onions—finely chopped 2 cloves garlic—minced (crushed) 2 teaspoons grated fresh ginger 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric ½ teaspoon ground cinnamon ½ teaspoon chili powder 1 large potato—peeled and cut into bite-size cubes ½ cup red lentils 14 oz (420g) canned tomatoes—chopped 1 cup coconut milk 1 cup vegetable or chicken stock 1 teaspoon garam masala 1 teaspoon salt 1 teaspoon brown sugar 1 cup basmati rice 1 cup green peas 2 tablespoons chopped fresh cilantro (coriander) 1 tablespoon lemon juice HEAT the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally. ADD the garlic, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute. ADD the potato and lentils and stir to coat with the spice mixture. ADD the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. REDUCE the heat to medium and simmer, covered,
  • 20. for 20 minutes, stirring occasionally. WHILE the curry simmers, cook the rice. ADD the peas to the curry and simmer, uncovered, for 5 minutes. REMOVE from the heat and stir in the cilantro and lemon juice. SERVE on a bed of rice. Variations: Replace the cilantro with fresh mint. Serve with naan bread instead of rice. Japanese-style noodle salad with smoked salmon and avocado 5 oz (150g) dried somen noodles 5 tablespoons Japanese soy sauce 3 tablespoons Japanese rice vinegar 1½ tablespoons finely grated fresh ginger 1 teaspoon superfine (caster) sugar 5 oz (150g) smoked salmon—cut into strips 20 thinly sliced rounds of cucumber—cut into halves 15 snow peas—ends trimmed and cut in half on the diagonal 1 carrot—grated 1 scallion (spring onion)—thinly sliced on the diagonal 1 avocado—cut into small cubes COOK the noodles in boiling water for 2 minutes, rinse under cold water, drain and set aside. MIX together the soy sauce, rice vinegar, ginger and sugar in a small bowl. PLACE the noodles in the bottom of a large mixing bowl, add the salmon, cucumber, snow peas, carrot, scallion and avocado, drizzle with the soy dressing and toss gently to combine. Variation: For added bite, mix 1 teaspoon of wasabi (Japanese horseradish) into the dressing