July – Zucchini, Tomato and Rice Gratin

July – Zucchini, Tomato and Rice Gratin

This is the perfect side dish to serve when you are trying to decide what to do with yet another harvest of zucchini and summer tomatoes.

zucchini, tomato and rice gratin

zucchini, tomato and rice gratin

It is also a vegetarian main dish (that’s how we had it) with a big green salad. But you could also serve it as a side dish at a summer BBQ or as a seasonal breakfast dish with a poached or fried egg on top.

If you have the zucchini and tomatoes available, the rest of ingredients are standard pantry staples. I used brown rice but white rice would work perfectly as well. If you have some leftover rice from dinner earlier the week, this comes together quite easily.

I want to make a note about salt. Not all salts are the same. I use almost exclusively Diamond kosher salt in cooking. It doesn’t have any additives or anti caking agents. The grains are slightly larger so I would use more of it in a recipe calling for fine sea salt or regular table salt or even another brand of kosher salt. The amounts in the recipe are designed for Diamond kosher salt (yes, as one commenter reminded me, there is a difference in the grain sizes of kosher salts. Morton brand kosher salt grains are smaller). If you are using another type, please use less and taste, taste, taste. You can always add more later but an over-salted dish is difficult to reclaim.

Zucchini, tomato and rice gratin   

serves 4-6 as a side dish

Ingredients:

  • 1/3 cup of uncooked rice, cooked and cooled
  • 5 Tablespoons of olive oil
  • 1 1/2 lbs zucchini, 3-4 medium, sliced 1/4 inch thick
  • 4-5 medium tomatoes, sliced 1/4 inch thick
  • Salt and pepper
  • 1 medium onion, halved lengthwise and thinly sliced
  • 3 medium garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • pinch of red pepper flakes
  • 1/2 cup of grated parmesan, divided in half

Method:

  1. Heat your oven to 450 degrees F. Cook your rice by you favorite method.
  2. Line 2 sheet pans with parchment paper and lightly coat them with olive oil. Spread the zucchini slices on one sheet and the tomato slices on the other, trying to not overlap the slices. Sprinkle each with salt and a few grinds of pepper.
  3. Roast the tomatoes and zucchini for 10 minutes and remove the tomatoes from the oven. Flip the zucchini slices and return the pan to the oven for another 10 minutes. Leave the oven on.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions, garlic and 1/4 teaspoon of salt to the pan. Cover and reduce the heat to low. Cook until the onions are limp and tender, 15-20 minutes.
  5. Grease a shallow medium casserole dish (about 2 quart size) with a tablespoon of olive oil.
  6. In a bowl combine the onion mixture, rice, eggs, spices, 1/2 tablespoon of olive oil, and half the parmesan.
  7. Spread half the rice mixture in the bottom of the casserole, cover with half the zucchini, spread the remaining rice on top, then the rest of the zucchini, finish with the tomato slices. Sprinkle with the remaining parmesan. I was a little generous with the parmesan on top.
  8. Bake until golden brown, about 20 minutes. I found the best browning is on the shelf near the top of my oven.
zucchini, tomato and rice

zucchini, tomato and rice

This recipe was inspired from one in the the blog Smitten Kitchen, I have made my own modifications. It was originally published by SK in 2012; she adapted it from a recipe published in Gourmet in 2008. But it really feels like came from a small provincial kitchen in Italy or France. Don’t make it too fancy, it should be rustic.

April 2020 – Down to the Dregs, Pizza Rice

April 2020 – Down to the Dregs, Pizza Rice

Many of us are down to the dregs of our fridges and pantries right now, I haven’t been to the store for a couple of weeks and the cupboard (not to mention any semblance of creativity in the kitchen) is pretty bare. A yen for pizza had hit but not too much in the way of pizza makings were in sight. Does this sound like your house right now? We are all making do with what we have on hand.

This recipe is vegetarian and gluten free.

I found a couple of large tomatoes and a handful of cherry tomatoes (just about to go bad), some stale flour tortillas, rice, and cheese…pizza rice casserole was born. My pantry did have an onion and some garlic plus oregano in the spice drawer.

Make the rice, white or brown, whatever you have on hand. I made about 3 cups finished.

Saute an onion in a couple of tablespoons of olive oil for about 5-7 minutes until soft, add the garlic, some red pepper flakes, and a rounded teaspoon of dried oregano. Continue to cook until everything mingles into a soft tomatoey mess.

Heat your broiler and put a rack near the top.

Heat a good glug of olive oil in a large oven-proof skillet on medium heat. Layer the tortillas in the bottom of the pan, tearing them to cover the entire surface. Cook long enough that they start to puff and brown on the bottom. Spread the rice on top, then the tomato mixture, cover with grated cheese.

Put under the broiler to melt the cheese and heat the tomato/rice layers.

Cut into rough wedges to serve with a salad on the side (there was some lettuce in the garden to harvest).

Pizza Rice

Pizza Rice

Pizza rice is born.

 

May – Middle Eastern Herb and Cauliflower Salad

May – Middle Eastern Herb and Cauliflower Salad

What is that grain in the salad? Is it rice, is it cracked wheat, is it couscous? Nope, none of that. This salad is grain and gluten free. It’s my favorite substitution, cauliflower! And this salad is wonderfully delicious as well as healthy; it’s full of chopped herbs plus cherry tomatoes and toasted almonds with a dressing of olive oil and lemon juice. It keeps well so you can make it ahead.

I can find already riced cauliflower in the grocery store, both Trader Joe’s and Safeway carry it. But it is easy to make at home in your food processor if you need to start from scratch (or have cauliflower growing in your garden…lucky you). I don’t recommend using the packaged already riced cauliflower if you are making mock mashed potatoes I think it has a high percentage of stem. It won’t result in a creamy rich amazing mashed potato substitute. You need to have mostly florets for that recipe. But, it is perfect for use in this recipe. The kernels hold their shape and crunch once cooked.

I roasted the cauliflower for extra flavor before mixing it with the other ingredients.

Middle Eastern Herb and Cauliflower Salad

If you are starting with a head of cauliflower, slice the head in half and remove the tough core. Roughly chop the florets. Working in batches, add the cauliflower to your food processor and pulse until the consistency of ‘rice’. Transfer to a large bowl.

Ingredients:

Cauliflower:

  • I head of cauliflower or a package of pre-riced cauliflower
  • 2 tablespoons of fruity olive oil
  • Zest of 1 lemon, preferably organic
  • Coarse salt and freshly ground pepper

Salad:

  • 1 pint of cherry tomatoes, halved
  • 1 cup of coarsely chopped flat leaved parsley
  • 1/2 cup of coarsely chopped cilantro
  • 1/4 cup of coarsely chopped mint
  • 4 scallions white and light green, chopped
  • 1-2 lemons, juiced to make about 1/4 cup of juice
  • 1/4 cup of olive oil
  • 1 garlic clove, grated
  • 3/4 cup of sliced almonds

Method:

  1. Preheat your oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
  2. Place the riced cauliflower in a large bowl and add the olive oil, lemon zest and salt and pepper. Mix well.
  3. Spread the cauliflower on the baking sheet and roast for about 15 minutes until tender and browning around the edges. You may need to leave it for a few additional minutes but check it so it doesn’t burn. Remove the sheet from the oven and let cool on the parchment paper.
  4. Spread the almonds on a small baking sheet and toast in the same oven for about 5 minutes, again check constantly as they will turn from nicely toasted to burnt in seconds. Remove and cool.
  5. While the cauliflower is cooking you can make the herb salad. Combine all the ingredients for the salad in a bowl and let the herbs and tomatoes marinate until the cauliflower is cool.
  6. Once cool, add the cauliflower to the bowl with the salad and mix well. The parchment paper works well as you can just lift it off the baking sheet. Taste to see if you need to add any additional lemon juice or salt or pepper.
  7. Chill until ready to serve, garnished with the toasted sliced almonds.

I found this salad kept well and was still good the next day for lunch.

You could turn this into an entire meal by adding some sliced feta or leftover chicken to the salad. It would be an excellent side with lamb chops or kebobs.

Middle Eastern Cauliflower and Herb Salad

I’m taking this to share with fellow bloggers at Fiesta Friday #274, over at Angie’s place (where she is feeling the need for spring cleaning). Please click over to meet other food, garden and craft bloggers. And guess what, I am co-hosting with Antonia @ Zoale.com

Have a wonderful weekend everyone!

January – Curried Carrot Soup in the Electric Pressure Cooker

January – Curried Carrot Soup in the Electric Pressure Cooker

I couldn’t believe how flavorful, creamy, healthy, quick and easy this soup was to make in the electric pressure cooker. Mine isn’t an Instant Pot, which I know is all the rage. But it is very similar and works exactly the same way. You could, of course, make it on top of the stove. It will still be delicious and I will include directions for that as well.

This soup is dairy free, gluten free and vegetarian; qualifying it  it as vegan. The creaminess comes from coconut milk with additional richness and flavor from peanut butter. Curry paste and ginger add a touch of spice.

Curried Carrot Soup

Ingredients:

(serves 4 generously, 6 not so much)

  • 8-10 large carrots, peeled and coarsely chopped
  • 1 yellow onion, chopped
  • 3 cloves of garlic, peeled
  • 1 inch piece of fresh ginger, peeled and coarsely chopped
  • 1 14-ounce can of coconut milk
  • 1 1/2 cups of vegetarian broth or water
  • 1/4 cup of peanut butter
  • 1 Tablespoon Thai red curry paste
  • Salt to taste
  • Chopped cilantro for serving

Method:

  1. For the electric pressure cooker – add everything to the pot and set the timer for 15 minutes. When done, let it cool down naturally for 10-15 minutes. Then carefully release the pressure. When cool, blend until smooth. Taste and season with salt to taste. Top with cilantro for serving
  2. For the stovetop – saute the onions and garlic in coconut or other oil until soft. Add the carrots, coconut milk, broth, ginger, and curry paste. Simmer gently until the carrots are very soft. Add the peanut butter and stir to melt it. Cool before blending smooth. Top with cilantro.

Curried Carrot Soup

I am going to take this soup to Fiesta Friday #260 hosted by Angie, the co-hosts this week are:

 Mollie @ Frugal Hausfrau and Diann @ Of Goats and Greens

December – Spiced Chickpea and Chicken Stew with Coconut and Turmeric

December – Spiced Chickpea and Chicken Stew with Coconut and Turmeric

This recipe originally appeared in the NY Times without the chicken. I wanted something heartier for a visiting friend who had driven 3.5 hours to visit us up on the coast. This was the perfect dinner after a long drive on a cold and rainy autumn evening. The coconut sauce is amazing, you really need something to soak it up. Serve it with lavash or other flatbread for dunking if you have some. Not having those in the cupboard, I served it over brown rice. I consider this comfort food as well as (somewhat) health food. It is a soupy stew and could also be considered a thick soup/

Without the chicken, this recipe is vegetarian and vegan. A delicious option if you have a dinner party with mixed eating preferences. Add the chicken to only a portion of the soup, a deli chicken would be easy and perfect. I had some sous vide chicken thighs in the fridge and added them at the end. The recipe also called for adding greens (kale or spinach), which I forgot to purchase at the market. So the picture doesn’t have greens. I am definitely making this again and will add them next time and take a picture. With the addition of a half-can of chickpeas, the leftovers were delicious the next day.

I consider this a pantry meal, most of the ingredients are already in my pantry and available for a quick meal. If you have greens and mint in your garden you are already perfectly positioned. No chicken, no problem. The original recipe didn’t include chicken. But check your freezer for a lone chicken breast that might be hanging around. Defrost it in the microwave, cut into cubes, and add it once the coconut milk and stock come to the simmer. If you have any salad greens in your fridge, use them as greens. Maybe some baby spinach? Arugula would be fine as well, shredded romaine…why not. If it is a cold and wet night, who wants to go to the store?

Spiced Chickpea Stew with Coconut and Turmeric

Spiced Chickpea Chicken Stew with Coconut and Turmeric

Ingredients:

  • 1/4 cup of olive oil
  • 4 garlic cloves, chopped
  • 1 yellow onion, chopped
  • 1 (2-inch) piece of ginger, peeled and finely chopped
  • Kosher salt and freshly ground pepper
  • 1 1/2 teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) full-fat coconut milk
  • 2 cups of vegetable or chicken stock
  • 1 bunch of Swiss chard, kale, or spinach – stems removed, torn into bite sized pieces
  • 1 cup mint leaves, chopped for serving
  • Lime slice for serving
  • Optional whole fat plain yogurt for serving
  • Steamed rice, toasted pita, lavash or other flatbread for serving

Method:

  1. Heat olive oil in a large pot over medium heat. Add the garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until the onion is translucent and starts to brown a bit. That will take about 3-5 minutes. Be careful the garlic doesn’t brown.
  2. Add turmeric, red pepper flakes and chickpeas. Season with salt and pepper again. Cook, stirring frequently, until the chickpeas start to sizzle and brown and fry a bit in the spices and oil. I had to add a tiny bit more oil at this point. They will start to soften and break down, becoming brown and crisp. It will take about 5 to 8 minutes.
  3.  Remove about a cup of chickpeas and set aside.
  4. Add the coconut milk and stock to the remaining chickpeas in the pot. Bring to a simmer, scraping up any crusty bits that have formed at the bottom of the pot.
  5. Add your chicken if using.
  6. Cook, stirring occasionally, until the stew has thickened slightly and the flavors have come together., about 30-35 minutes. Taste and see if you need to add salt and pepper.
  7. Add greens and stir, making sure they are submerged in the liquid. Cook long enough for them to soften, which will depend on the type of greens you are using, about 3-7 minutes. Spinach and chard will soften much faster than kale.
  8. Divide among bowls and add the reserved chickpeas and mint, a wedge of lime, and a sprinkle of red-pepper flakes if desired. A dollop of whole fat yogurt with a dusting of turmeric would be nice as well.

 

Sous vide boneless chicken thighs

Spiced Chickpea Stew with Coconut and Turmeric

The recipe was adapted from the NY Times article, A Creamy Stew That’s Hearty and Virtuous.

I am bringing it to Fiesta Friday #253 to share with Angie and the gang. Click on the link to see all the wonderful ideas for holiday food, crafts and decorating. I am excited to be a co-host for the virtual party this week with Mila @ Milkandbun

I think the folks at Souper Sunday at Kahakai Kitchen will enjoy it as well. Follow the link for other soup, salad or sandwich ideas. Perfect for a casual Sunday dinner.  .Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.