Roasted Tomato and Eggplant ☺

By Happy

Published 07/22/2016

Roasting the tomatoes adds a sweetness and depth of flavor to this eggplant dish.

Ingredients

1-1/2 lb tomatoes, blanched, peeled, and cut into 1/2" slices
2 small eggplants or 1 medium eggplant, quartered
1 large onion, coarsely chopped
1/2 lb baby bella mushrooms, sliced
3 or 4 cloves garlic, peeled and sliced
1/4 cup olive oil, divided
1/2 cup red wine
1/2 tsp basil
1/2 tsp sumac
1/2 tsp kosher salt or to taste

Instructions

Preheat the oven to 450F. Fill a large mixing bowl with very cold water.

Bring 3 qt of water to boil in a large pot. When the water is boiling, blanch the tomatoes for 30 to 45 seconds. Immediately skim the tomatoes from the pot and plunge them into the bowl of cold water until the tomatoes are cool enough to peel. Peel, core, and slice the tomatoes.

Line a rimmed baking sheet with aluminum foil. Lightly spray the lined sheet with pan spray. Place the tomato slices in a mixing bowl. Drizzle 2 tbsp of olive oil on the tomatoes, and mix the tomatoes to coat them. Place the tomatoes in a single layer on the baking sheet, and roast for 10 minutes. Turn over the tomato slices, and roast another 10 minutes. Remove the tomatoes from the oven. The tomatoes should be very soft. Scrape them and their juice into a skillet on medium low heat.

While the tomatoes are roasting, slice the onion and the eggplant. Cut each eggplant quarter into thirds, crosswise. Place the eggplant, onion, garlic, and mushrooms in a mixing bowl and drizzle 2 tbsp olive oil over them, and toss to coat. Line a rimmed baking sheet with aluminum foil. Lightly spray the sheet with pan spray. Dump the veggies on the baking sheet and spread them out into a single layer. When the tomatoes are out of the oven, roast the vegetable mixture for 10 minutes, turn the vegetables, and roast another 10 minutes. Remove from the oven, and coarsely chop the veggies. Reduce the oven temperature to 375F. Stir the veggies into the tomato mixture.

Lightly spray a casserole dish with pan spray. Pour the tomato eggplant mixture into the casserole. Over medium heat, deglaze the skillet with the red wine, reducing the wine to 1/4 cup. Pour over the vegetables, and stir in lightly. Bake for 20 minutes.

Yield: 4 servings

Prep Time: 00 hrs. 30 mins.

Cook time: 01 hrs. 00 mins.

Total time: 1 hrs. 30 mins.

Eggplant Lasagna ☺

This Eggplant Lasagna is eggplant with a lasagna filling. This dish is better served the day after it is cooked. Warm it up, covered, in 300°F oven for 20 minutes, or until bubbly. Let it sit for five minutes before serving

Yield: 6 servings | Prep Time: 1 hrs. 00 mins. | Cook time: 0 hrs. 30 mins. | Difficulty: Medium.

Ingredients

1 medium eggplant
kosher salt
1/4 cup olive oil
pan spray
1 egg, whisked
8 oz ricotta cheese (part skim is okay)
4 oz mozzarella cheese, grated (part skim is okay)
2 oz parmesan cheese, grated
1/4 tsp ground nutmeg
1/2 tsp fennel seeds, ground
1/2 tsp black peppercorns, ground
4 tbsp finely chopped parsley
3 cups Happy's Tomato Sauce (or your own favorite)

Instructions

Arrange the eggplant slices on a rack. Sprinkle liberally with kosher salt. Turn the eggplant slices, and salt the other side. Set aside for 30 minutes.

Preheat the oven to 425°F. Blot both sides of the eggplant slices with a paper towel, brushing away any remaining salt. Lightly spray a large baking sheet with the pan spray. Brush one side of the slices with the olive oil. Arrange on the baking sheet, oil side down. Brush the other side of the eggplant slices. Then roast in the oven for 10 minutes. Turn the slices over and roast for another 5 minutes. Remove from the oven.

While the eggplant is roasting, thoroughly mix together the egg, cheeses, and spices (but not the parsley). Taste for salt, and add salt as necessary.

Reduce the oven heat to 350°F. Spray a large casserole or baking dish with pan spray. Spread one half of the tomato sauce in the bottom of the dish. Arrange the eggplant slices to cover completely the bottom of the baking dish. Spread one half of the cheese mixture on the eggplant. Top with the remaining tomato sauce. Stir the parsley into the remaining cheese mixture, and drop small pieces of the cheese over the tomato sauce, covering the surface as uniformly as possible.

Bake, uncovered, for 30 to 35 minutes. Remove from the oven, cover and let sit for 10 to 15 minutes before serving. Refrigerate any leftovers.

Happy's Tomato Sauce ☺

Happy's Tomato Sauce is a thick, chunky sauce that's great for pizza and pasta. If it is too chunky for your taste, just run it through your food processor or blender for a few seconds.

Ingredients

2 tbsp olive oil
1 large onion, thinly sliced
3 large cloves garlic, coarsely chopped
3 celery stalks, diced
1 large green bell pepper, seeded and diced
28 oz can San Marzano whole tomatoes in juice
28 oz can puréed tomatoes
2 14-oz cans diced tomatoes
2 bay leaves, broken in half
1 tsp black pepper, ground
1 tsp kosher salt
1/2 tsp red pepper flakes, to taste
1 tbsp dried basil
1 tbsp dried oregano
1/4 cup sugar

Instructions

In a large soup pot, sauté the onions in the olive oil over medium high heat until the onions begin to brown. Add the garlic, and cook for another minute or so. Stir in the celery and green pepper, and sauté until the vegetables are limp, but brightly colored.

Drain the can of San Marzano tomatoes into the soup pot. Working quickly, crush each tomato between your fingers into the pot. Add the other cans of tomatoes (do not drain the diced tomatoes) to the soup pot. Bring the pot back to a bubbling boil.

Stir in all of the remaining ingredients. Reduce the heat so that the pot is bubbling, but not quite boiling. Leave the pot uncovered and continue cooking for 3 - 4 hours until it is as thick as you want. Stir the sauce every 15 minutes or so, more often as the sauce thickens.

Yield: 1 quart (8 servings)

Prep Time: 1 hrs. 00 mins.

Cook time: 4 hrs. 00 mins.

Total time: 5 hrs. 0 mins.

Spanish Tortilla

1T oil
1 med potato, scrubbed and grated or julienned (1/8")
1/2 med onion, thinly sliced
1 spicy black bean burger
1/2 t taco seasoning
salt
4 eggs, whisked together with 2T water
2 oz cheese (cheddar, Swiss, Gruyere, etc.)
paprika

Heat 1t oil in a cast iron skillet over medium heat. Sauté the onions until browned and caramelized, about 6 minutes.

Add 1t oil to the skillet, and breakup the bean burger in the skillet. Brown the bean burger pieces with the onion until the burger pieces are well-browned and crispy. Remove the onion/burger mixture to a plate and set aside.

While the onions and the burger are frying, grate (or use a mandolins) the potatoes into a bowl of cold water. Let sit for a couple of minutes. Drain and rinse the potatoes in a colander.

Heat the oven to 350F.

Reduce the stove heat to low-medium. Add 1t oil to the skillet. Add the potatoes to the skillet. Stir to coat the potatoes, and cook for 9 minutes. Turn the potatoes, and sprinkle lightly withe salt. Sprinkle with the taco seasoning, and fry for another 9 minutes. Turn one more. Fry for another 4 minutes. Adjust the heat to low. Add the onion/burger mixture. Mix together. Pour the eggs over the potato mixture. Tilt the skillet to make sure the eggs are spread out evenly. Sprinkle with the cheese then with the paprika.

Bake for 10 minutes. Cut into 8 wedges. Serve warm or at room temperature.

Not So Death-Defying Funeral Potatoes

Serves 8 or more. Each serving has about 4 Weight Watcher® points. This recipe was adapted from a New York Times recipe, which called these "Updated" Funeral Potatoes. Some of you from Utah, might consider this update an effete version of the dish that you know and love: the can of cream soup is completely missing, and whatever happened to the corn flake crumbs/crushed potato chips on top? My own update of this recipe is to make a diet-friendly version. I fixed it last night, and it passes the sniff test.

3 large baking potatoes, about 2 lb
1-1/2 c (12 oz) non-fat sour cream
3 cloves garlic, minced
1/2 medium onion, grated
1 t kosher salt (or 1/2 t table salt)
1/2 t black pepper
4 oz low-fat cheddar cheese, grated
4 oz low-fat swiss cheese, grated
1/2 t (or more) paprika

The day before you serve this dish, bake the potatoes: heat the oven to 375°F, scrub and trim any spots off the potatoes. Prick the potatoes, or score them to prevent them from exploding in the oven. Place them directly on an oven rack in the middle of the oven, and bake them for one hour. Remove them, and cool them for about 15 minutes. Refrigerate them overnight.

When you are ready to prepare the Funeral Potatoes, heat the oven to 350°F. Grease the bottom and sides of a 9 x 9 baking dish.

In a large bowl, stir together the sour cream garlic, onion, salt, and pepper. Gently mix in the grated cheese.

Grate the potatoes onto a plate. The skin will flake off as you grate the potato. Discard the big pieces of potato skin. Fold the grated potatoes into the sour cream/cheese mixture.

Spoon and spread the potatoes into the prepared baking dish. Sprinkle the dish with paprika. Bake 35 - 40 minutes. Remove from the oven, and let the dish stand for 10 minutes before serving.

Variations:

You can mix and match the variations listed below. This dish is a great improvisational base for your own down home cooking impulses.

Full-Fat Version. If you aren't on a diet, you might consider the full-fat version. The full-fat version serving is about 8 Weight Watchers® points. In the original New York Times recipe, gruyere cheese is used instead of Swiss. (Gruyere doesn't come in a low-fat version at my supermarket.)

Cream Soup Version. Bake an additional potato. Add one can of condensed cream of chicken, celery, or mushroom soup to the sour cream/cheese mixture. You may want to taste before adding any additional salt.

Note: I made this version. I also increased the cheese to 5 oz of each variety.

Corn Flakes or Potato Chips? If you want a crumb topping, crush enough corn flakes or potato chips to make 1/3 - 1/2 c crumbs. (You can also use corn chips or bread crumbs.) If you are using corn flakes or bread crumbs, add 2 T melted butter to coat them. Spread the crumbs on top of the dish before baking.

Veggies Version. Add 1 c chopped celery, or frozen peas, or both to the sour cream/cheese mixture. Also consider green beans, broccoli, or chopped spinach.

Southwest Version Add 2 t taco seasoning and 1 small can of whole kernel corn, drained to the sour cream/cheese mixture.

Meat-Eaters' Version Add 2 cups chopped ham, turkey, or chicken to the sour cream/cheese mixture.

Southwest Collard Greens ☺

4 servings. These are Southwest Collard Greens inasmuch as fish sauce is native to Albuquerque. Total preparation time is at least 45 minutes.

2 t olive oil
1 medium onion, chopped
2 large cloves garlic, sliced then coarsely chopped
1 chorizo sausage (3 - 4 oz), casing removed
1 lb bunch collard greens (see note)
1 T fish sauce (or substitute salt to taste)
1 T taco seasoning (homemade, or 1/2 package)
2 T apple cider vinegar

Note: To prepare the greens for cooking, cut the central rib (and stem) from each leaf. Discard the rib. Rinse the leaves, then spin dry in a salad spinner, or pat dry between layers of paper towels. To chop the greens, stack several rinsed and dried leaves on top of each other, roll them up into a tight roll, then slice the roll into thin slices. Continue to roll and chop the leaves until you have chopped the whole bunch.

Heat the olive oil in a tall saucepan (with cover) over medium high heat. Add the onion, and stir to coat with oil. Fry for about 5 minutes, stirring occasionally to prevent scorching. Add the garlic, and fry for another minute or so. Add the chorizo, and break up into small pieces. Fry until the sausage is no longer pink.

Add the chopped collard greens, and stir to mix well with the onion mixture. Cover the saucepan, and reduce the heat to medium low. Cook for about 5 minutes, until the collards are wilted, but still bright green. Stir in the fish sauce, taco seasoning, and vinegar. Cover, reduce the heat to low, and continue cooking for at least 10 minutes until the greens are tender and no longer bright green. You can leave this on a very low heat for a couple of hours.

This is a great side dish that stands up to just about anything. It's great with barbecue, and with beans. You can also double the recipe and fix it in a crock pot for a great picnic dish. (Fry the onions, garlic, and meat, add to the crockpot, add the other ingredients. Cover, set it to cook, and ignore for several hours.)

Green Salsa

6 tomatillos
1 green pepper
1 jalapeño pepper
1/4 medium onion
3 cloves garlic, minced
1/2 t kosher salt, or to taste

Turn on your oven broiler. Line the broiler pan with aluminium foil. Place a rack in the bottom of the broiler pan.

Remove the husks from the tomatillos, and rinse. Cut the green pepper in half, and remove the seeds and white membrane. Place the pepper halves skin side up on the rack in the broiler pan. Arrange the tomatillos and the jalapeño pepper on the rack, too, and place under the broiler element.

Let the vegetables brown and char a little under the element, turning them as necessary. You may need to rearrange items while they are broiling. The pepper skins will blister and char. The tomatillos may split and sizzle, and they will also brown.

Remove the vegetables from the oven. Place the green pepper halves and the jalapeño pepper in a covered dish or a paper bag, and cover, or tightly close the bag.

Chop the onion in a food processor until finely chopped. Put the chopped onion in a mixing bowl. With a paring knife, remove the stem from each tomatillo. Chop the tomatillos in two batches in the food processor. Add them to the chopped onion.

Peel the blistered skin from the green pepper halves. Peel the jalapeño pepper. Slice it lengthwise and remove the seeds. Finely chop the jalapeño with a knife. Add the pepper halves and the chopped jalapeño to the food processor, and chop finely. Add the chopped pepper to the bowl with the onion and tomatillo mixture.

Stir in the minced garlic and taste the salsa. Add up to 1/2 t kosher salt.

Serve with chicken or pork. Use as a dip for corn chips. Tastes great with scrambled eggs.

Spicy Latkes

I love the recipes in the Washington Post. This recipe for latkes gives you a whole new appreciation of fried potatoes. Thanks to Shulie Madnick for this wonderful treat.

Serves 2

1 large potato or two small potatoes
1 medium onion
1 dried Thai chili pepper, chopped
1 T finely sliced red bell pepper
1/2 c chickpea flour
1/4 c + 2 T water
1 large egg
1/4 t cumin seeds
1/4 t red pepper flakes
3/4 t kosher salt
1/4 t turmeric
1/4 c packed cilantro leaves
1/4 c cooking oil

Line a strainer or colander with paper towels. Get out a wire rack and two baking sheets. Place the wire rack over one baking sheet, and line the other baking sheet with paper towels.

Peel and grate the potatoes, and let the potatoes drain in the paper-towel lined strainer. Peel the onion, and cut it in half from top to bottom. Place the cut side of the onion on the cutting board, and slice each onion half (top to bottom) into very thin slices.

Heat a large cast-iron skillet over medium-high heat. While the skillet is heating, add the flour, water, and egg to a large mixing bowl, and whisk together. Grind together the cumin seeds and red pepper flakes, and add to the batter, along with the salt and turmeric.

Fold the paper towels over the grated potatoes, and squeeze as much liquid as you can out of the potatoes. Add the potatoes, onions, peppers, and cilantro leaves to the batter, and mix until the vegetables are coated with the batter.

Add the cooking oil to the skillet. Use a 1/2 c measure to scoop the potato mixture, form it into a patty. Fry the patties four at a time for about three minutes on each side. Remove the fried latkes to the wire rack to drain, then transfer them to the lined baking sheet. Keep the latkes in a warm oven until you are ready to serve them.

Add another tablespoon or so of oil to the skillet, and fry the remaining latkes.

These are delicious latkes with a little kick. They go well with the traditional sour cream and applesauce, or eat them with cucumber raita and lime pickle.

Roasted Eggplant Dip

1 large eggplant
1/4 c olive oil, divided
2 T tahini
juice of 1 lime
1 large garlic clove, minced
1 T sriracha chili sauce(optional)
1/4 t kosher salt, or to taste
1/4 t black pepper

Heat the oven to 450°F (232°C). Slice the eggplant into 3/4-inch slices, then into 3/4-inch cubes. Toss the eggplant with 2 T of the olive oil, then spread out the eggplant cubes evenly in one layer on a large, rimmed baking pan. Roast the cubes for 10 minutes, then turn them with a metal spatula, and continue roasting for another 10 minutes. Turn the eggplant cubes again. You may need to continue roasting until the eggplant has mostly browned, and shriveled somewhat. It should be quite soft.

In two or three batches, chop the eggplant in a food processor, and place the puree in a medium mixing bowl. Add the remaining olive oil and the rest of the ingredients. Mix together. Serve with pita bread, chips, or crackers. This recipe makes about a cup of dip.

Stuffed Green Peppers

2 green bell peppers
2 Black bean burgers
1 stalk chopped celery
20 chopped olives (green and kalamata)
1 c cooked brown rice
2 garlic cloves, thinly sliced
1 egg
1/2 cumin seeds, toasted
1/2 t black pepper
3 whole cloves
6 whole allspice
2 t chili powder
1/4 t cayenne pepper
salt to taste
1 T olive oil
1 can chopped tomatoes
1 small can tomato sauce
black pepper
cumin
salt to taste
1 - 2 t sugar

If desired, roast and peel the bell peppers, or parboil the peppers for three minutes. Cut off the pepper tops, and seed the peppers. Set the peppers aside.

Mix together the (defrosted) black bean burgers, celery, olives, brown rice, garlic cloves, and egg. Toast the cumin seeds and grind together with the black pepper, cloves, and allspice. Sprinkle the ground spices over the bean mixture along with the chili powder, cayenne pepper, and salt (start with 1/4 t or so). Lightly mix together. Spoon the black bean mixture into the bell peppers. Do not pack the mixture in the peppers.

Heat the oven to 350°F. In a small skillet, heat the olive oil over medium high. Add the chopped tomatoes, and boil until most of the liquid is gone, about 10 minutes. Stir occasionally to prevent burning. Add the tomato sauce, and season the mixture with salt, pepper, chili powder, and cumin. Stir in the sugar. Remove from the heat.

Grease a small casserole. Spread the leftover filling in the bottom of the casserole. Arrange the peppers in the casserole. Spoon the tomato mixture over everything.

Cover the casserole and bake for 30 minutes. Remove the cover and continue baking for another 20 to 30 minutes.

Black Bean Potato Pie

This is a free-style dish. It's great for cleaning out the refrigerator.

2 T olive oil
1 onion, 1/4" dice
1 2-oz link sausage (optional), see note 1
1 black bean burger
1/2 green or red bell pepper, 1/4" dice
1 small can corn, drained
3 large garlic cloves, minced
salt, pepper, chili powder, paprika, clove, and oregano
2 medium potatoes, peeled 1/4" slices or julienne
2 T flour
1 c chicken stock, see note 2
1/4 lb Swiss, cheddar, or gruyere cheese, grated
1 c milk

Note 1. You can skip the sausage and substitute one more black bean burger. You can use just about any sausage you want: Italian, chorizo, pork, etc.

Note 2. Use a robust chicken stock (make your own). You can substitute a hearty vegetable stock for the chicken stock.

Heat the oven to 350°F.

Heat the oil in a large skillet on medium high heat. Spread the onions in the skillet. Fry for about two minutes, then turn. Continue frying the onions, turning every couple of minutes until they are well-browned. Remove the onions to a plate and set aside.

If necessary, add a little oil to the skillet. Remove the sausage from its casing and crumble in the skillet. Break up the black bean burger into the skillet. Brown the sausage the the burger pieces, turning frequently. When the mixture is browned, add bell pepper, and fry until the pepper is brightly colored and limp. Lower the heat to medium low.

Add the corn and garlic to the sausage mixture, and season to taste. Stir in the cooked onions, and remove the mixture from the heat. Set aside.

Butter a large covered casserole. Layer half the potatoes in the bottom of the casserole. Lightly salt the potatoes, and sprinkle with 1 T flour. Spread 1/2 the bean-sausage mixture over the potatoes, and top with 1/2 of the grated cheese. Repeat the layers.

Pour the chicken broth over the casserole. Pour enough milk to bring the liquid up to about 2/3 the side of the casserole dish.

Bake covered for 30 minutes. Remove the casserole lid, and continue baking for another 25 - 30 minutes. Let stand for 5 minutes or so before serving.

White Bean Dip

1-10 oz can white beans, rinsed and drained
3 T chunky peanut butter
3 T olive oil
2 T plain yogurt
2 large cloves garlic, peeled and minced
juice from 1/2 lime
1 t cumin seed, toasted (See note, below)
3 whole cloves
1/4 t black pepper corns
1/8 t cayenne pepper
1/4 t salt

Combine one-half of the beans and the peanut butter in a food processor bowl, and process until the peanut butter and the beans are incorporated. Scrape the mixture into a mixing bowl.

In the processor bowl, combine the remaining beans and the yogurt, and process until smooth. Scrape the mixture into the mixing bowl. Add the garlic and lime juice to the bean mixture.

In a grinder, or mortar, grind the cumin, cloves, and black pepper corns. Add all of the spices to the bean mixture.

Whisk the dip until all the ingredients are mixed together. Garnish with a swirl of olive oil and paprika. Serve with pita or crackers.

Chard Panade☺

This recipe is a nod to Molly Wizenburg's Chard Panade. Just reading her blog made me want to try a savory dish like this.

Serves 4

For the Panade:
5 c chicken or vegetable stock (see recipe, below)
6 T olive oil
1 large sweet onion
1 bunch chard
2 cloves garlic, minced
2 c shredded cheese (Swiss, sharp cheddar, gruyere)
1/2 loaf (8 - 10 oz) rustic bread, cut into 1" cubes

In a saucepan, bring the stock to a quick boil, and reduce it by about one-third.

While the stock is boiling, heat 2 T olive oil in a large iron skillet over medium high heat. Peel and thinly slice the onion (1/8"). Spread the sliced onions in the skillet and let sit for about three minutes. Stir the onions occasionally to caramelize. Take care not to burn them. Remove the cooked onions to a plate, and remove the skillet from the heat.

Stem and wash the chard. Coarsely chop it. Add another 2T olive oil to the skillet and heat over medium high heat. Spread the chard in the skillet, and cook for about 30 seconds. Stir the chard to coat with the hot oil. Add the minced garlic and stir for ten or fifteen seconds. Add a couple of tablespoons of stock, then cover with a lid, and continue cooking for about two minutes. Remove from the heat, and set aside.

Butter a 9" covered casserole dish. Spread about one-quarter of the caramelized onions in the bottom of the dish. Layer one-third of the bread cubes. Cover with one-third of the chard and one-third of the cheese. Continue layering the onions, bread, chard, and cheese, finishing with the cheese. Pour the reduced stock over the casserole. Swirl the remaining olive oil over the top of the casserole. Cover the dish, and bake at 350°F for 30 minutes. Remove the cover, and continue baking for another 20 minutes.

For the Vegetable Stock:
2 T olive oil
1 large yellow onion, chopped
1 large carrot, peeled and grated
1 parsnip, peeled and grated
2 stalks celery, chopped
1/4 c red wine
5 c water
1 T fish sauce (optional)
salt to taste
3 whole allspice
3 whole cloves
1/2 t whole black pepper

Instructions for the Vegetable Stock:

Heat the oil over medium high heat. Add the onion, and fry the onion until it is dark brown and caramelized. Do not let the onion burn.

Add the carrot, parsnip and celery, and continue sauteeing the vegetables, until they begin to brown. Scrape the vegetables into a saucepan, and deglaze the skillet with the red wine. Add the deglazed liquid to the saucepan.

Add the water to the vegetables, and heat over medium high heat until the stock is boiling. Add the fish sauce, and taste for salt (it may not need any). Grind the allspice, cloves, and black pepper, and add to the stock. Keep at a simmer for 30 to 45 minutes. Strain and discard the solids. Refrigerate.

Scalloped Zucchini

Serves 2

1 medium zucchini
1/4 c bread crumbs
1/2 t salt
1/2 t pepper
1 c grated cheese (parmesan, gruyere)
1/2 c milk

Grease an 8" x 8" baking pan. Preheat the oven to 350ºF

Wash and slice the zucchini in 1/4" slices. Toss together all of the ingredients except the milk, and arrange in the baking pan. Pour the milk over the zucchini mixture. Bake 35 - 40 minutes.

Cucumber Salad

Serves 2

1 medium cucumber
2 t kosher salt
2 T rice vinegar
1 t sugar
1 T sesame oil
1/4 t ground black pepper

Wash and peel the cucumber. Slice it thinly (about 1/8"). I use a manoline, although some of you out there are very good with knives.

Layer the cucumber slices in a plastic colander, salting each layer as you go. Sprinkle any remaining salt on the cucumber slices, and gently toss them. Spread them out in the colander, and set aside for at least 15 minutes.

In a small bowl, mix together the vinegar and sugar. Add the sesame oil. Set the dressing aside. (See the note, below.)

Wash your hands. Rinse the cucumber slices in the colander under running water. Use your hands, and squeeze as much liquid as you can from the cucumber slices. Place the squeezed slices in a small serving bowl.

Pour the dressing over the cucumber slices. Sprinkle the ground pepper over the cucumber. If you are not serving the salad immediately, refrigerate it.

Note: If you aren't worried about sodium, you can add 1 T fish sauce or soy sauce to the dressing. Increase the sugar by 1/2 t to 1 t. A sprinkle of cayenne pepper adds a zing, too.

Chili Rellenos

Serves 2

2 small poblano peppers
2 - 4 T queso blanco
1 egg
1/4 c yellow cornmeal
1/2 t salt
1/2 t paprika
2 T corn oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 cup enchilada sauce
1 chili pepper en adobo + sauce

Roast the peppers in an oven broiler (or over a gas burner) until the skin blisters and chars. Place the roasted peppers in a paper bag, and close the bag tightly.

Beat the egg in a small dish and set aside. Mix together the cornmeal, salt, and paprika on a flat plate.

Remove the peppers from the bag, and remove the skin. Carefully, cut around the stem, and remove the seeds from each pepper. Stuff each pepper with the queso blanco.

Heat 1 T oil in a small iron skillet over medium heat.

Roll each stuffed pepper in the cornmeal mixture, then roll it in the egg, then roll it again in the cornmeal mixture. Fry the stuffed pepper until well browned on each side (2 - 3 minutes per side). Remove the peppers to a warm serving plate.

Quickly add the remaining breading mixture to the skillet, and pour the remaining beaten egg over it. Quickly fry it, and place on the serving plate.

Add another tablespoon oil to the skillet, and fry the onions and garlic until translucent. Add the chili en adobo and the enchilada sauce, and heat until simmering and thickened. Pour over the stuffed peppers, and serve.

Potato Salad

4 servings

2 medium red potatoes, 1/2-inch cubed
3 stalks celery, finely chopped
1/2 bunch green onions, washed, trimmed, and thinly sliced
1 small dill pickle, finely chopped
6 large pitted olives, sliced
2 cloves garlic, minced
2 T olive oil
2 T vinegar
2 t prepared country mustard
1/2 t salt
1/2 t ground black pepper
1/2 c parsley, chopped

Scrub the potatoes and remove any blemishes. Cube the potatoes, cover them with cold water in a small sauce pot, and bring the potatoes to a boil over medium-high heat. Lower the heat to a lazy boil, cover the pot and cook the potatoes for 9 - 10 minutes. Do not cook them any longer!

While the potatoes are cooking, chop the vegetables, and place all of them, except the parsley, in a large bowl. When the potatoes are cooked, drain them in a colander and let them cool for five minutes or so, then add them to the vegetables in the bowl.

Drizzle the olive oil over the potatoes and vegetables and mix very lightly. Mix together the mustard and the vinegar. Pour over the potatoes and mix very lightly. Carefully, fold in the chopped parsley. Cover, and refrigerate the salad a couple of hours before serving.

Fried Mashed Plantains

Serves 2

2 ripe plantains
4 T butter
2 - 3 cloves garlic, minced
1/8 t cayenne pepper
salt and pepper, to taste

Cut off the ends of the plantains. Steam the plantains for 30 minutes (or until the plantain's skin splits). Peel the steamed plantains and mash with a fork.

Melt the butter in a large (iron) skillet over low-medium heat. Add the garlic to the butter and fry for 30 seconds or so. Add the mashed plantains to the skillet, and stir them with a spoon or spatula to coat them with the butter. Sprinkle the plantains with the salt (start with 1/4 t), pepper, and cayenne pepper.

Every couple of minutes or so, turn the plantains with a spatula or wooden spoon. Break up the plantains into small pieces as they brown. Continue frying for about 15 minutes until the plantains are well browned.

Taste, and adjust salt and pepper. Serve immediately.

Spicy Black Bean Burgers ☺

Serves 7 (14 burgers)

Notes: You can substitute 2 c cooked brown rice for the bread crumbs. To make the Spicy Black Bean Burgers spicer, you can substitute a large jalapeno pepper for the green chilies. If you like green olives, chop up about about a half cup of olives and add them. You can also vary the seasonings: e.g. substitute cajun seasoning for the chili powder and cumin. I basically season these with what tickles my nose as I'm making them.

1 lb dried black beans
8 c water for soaking the beans
8 c water for cooking the beans
1 medium onion
8 oz sliced mushrooms
2 small can chopped green chilies
2 c dried bread crumbs
2 t hot sauce
1/2 t cayenne pepper
2 T chili powder
2 t cumin powder
2 t oregano
1 t coarsely ground black pepper
1 t kosher salt

Soak the black beans in 8 c water overnight. Drain the beans and cover with 8 c water. Cover and bring to a boil. Turn the heat to low and cook for at least an hour, until the beans are cooked, but still a little firm. Drain the beans, reserving the liquid for soup.

Rinse the beans and place them in a large mixing bowl. Wash your hands thoroughly, and mash the beans with your hands. Finely chop the onion and the mushrooms (you can use a food processor). Add the onions, mushrooms, and remaining ingredients to the beans. Use your hands to blend the mixture together.

Heat a tablespoon of oil or butter in a griddle or skillet over medium heat. Make 1/2 c patties out of the bean mixture and fry about 8 minutes on each side. You can also bake (at 400ºF for 20 minutes) or grill the burgers. The uncooked burgers freeze well. You can cook the burgers directly from the freezer.

Braised Root Vegetables and More

You can adapt this just about anyway you want

2 T olive oil
2 med turnips, julienned
1 med potato, julienned
2 parsnips, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 stalks celery, trimmed and thinly sliced
1 onion, chopped
2 - 4 cloves garlic, minced
salt to taste
pepper to taste
1/4 c liquid (stock, water, juice, wine)

Prepare the vegetables, and heat a covered dutch oven or soup pot over low-medium heat. When the dutch oven is heated, add the oil, and immediately start throwing vegetables in the pot. Stir the vegetables with a metal spatula to coat them. Salt and pepper the vegetables to taste (1/4 - 1/2 t salt, and 1/2 t pepper to begin with) and let them cook for about 10 minutes, stirring occasionally. Add 1/4 c liquid to the pot and cover the pot with a tight-fitting lid. Turn the heat to low, and continue braising for 10 minutes.