Our Veggie Kitchen

This actually started as out as a rescue meal at my monther-in-law's very rural home.  I had a jar of tomatoes, a can of olives, a head of cabbage and some soy curls.  We were hungry, probably not sober and dinner tasted so good.  When we got home, I played with the ingredients a little, balanced the sauce and it's become a staple.  I love that it's not dominated by too much pasta or a heavy sauce.  It's a perfect summer meal.  I usually double the sauce, make it ahead of time and freeze half.

To make the sauce, heat the oil in a sauce pan over medium heat.  Add the red pepper flakes and garlic for a few seconds, until fragrant.  Add the the wine and let it mostly cook off.  Add the diced tomatoes and sun dried tomatoes.  Bring to a boil and simmer, stirring occasionally, until the diced tomatoes start to break up and the sauce thickens slightly.  Stir in the miso, thyme and lemon juice.  You can set aside the sauce off the stove, if necessary, or make it ahead of time.

Prepare the cabbage, onion, olive and soy curls.  Bring a large pot of salted water to a boil.  Heat a large saute pan over medium high heat.  Add the pasta to the boiling water.  Cook for 8-10 minutes.  While the pasta is cooking, add oil to the pan.  Add the onion and saute until it begins to soften.  Add the cabbage, in handfuls until the cabbage is fully cooked.  It should be done close to the time that the pasta is done.  Combine the sauce, cabbage, soy curls and olives.  Cook until all ingredients are hot, only a minute or two.

5 Servings:  457 calories (20g fat, 53g carbs, 17g protein)

A couple weeks ago, I found myself with 120 lbs of tomatoes (Thanks MoonTime Farms). Among sauces, soups and salsa, I made Roasted Tomato Soup. The recipe that follows is the bulk, all fresh tomato version of the Roasted Tomato Soup Recipe I posted last year.



Roasted Tomato Soup
20 lbs tomatoes
1/4 cup olive oil
6 red peppers, seeded & chopped
24 cloves garlic, 4 oz
3 lbs onions, chopped
1.5 cups basil leaves
2 quarts vegetable broth
1 tbs salt
1/3 cup sugar

Preheat oven to 450 degrees.

Tomatoes: Core each tomato and cut each in half. Place the tomatoes cut-side down on cookie sheets or glass casseroles. Bake in batches for about 20 minutes, until the skins begin to wrinkle. As the tomatoes come out of the oven, pour them(including skins) and liquid, in batches, into a blender. Blend each batch and push through a strainer into a 4-gallon stock pot.

Veggies: Combine the red peppers, onions and garlic into 2 glass casseroles or 2 large cookie sheet and toss with the olive oil. bake in the oven, tossing once, for about 20 minutes, until the onions begin to carmelize. Blend, in batches, adding a little of the vegetable broth and the basil. Push through a strainer into the stock pot. Add a little of the broth to the cookie sheet/glass casserole and scrape with a spatula to get the tasty bits cooked to the bottom.

To Cook: Bring to a boil and simmer, stirring occasionally, until the liquid is reduced by almost half, or about 2 1/4 gallons (18 pints). I used two 2-gallon stock pots and cooked it down until nearly all the soup fit into one pot, with a few cups remaining. I think I simmered the soup for about 3-4 hours.  Stir in the sugar and salt to taste.

To Store:  Now you have 2+ gallons of soup. You can feed a hungry baseball team, refrigerate for lunches, freeze it, or some combination thereof. If you have a pressure canner, you can make it into 18 pints (1 batch in a 23 qt canner or 2 batches in 16 quart canner). I used the USDA guide for soups (published by Presto here), processing pints at 11 lbs pressure for 60 minutes.

18 Servings:  204 cal (5g fat, 39g carbs, 8g protein)

I took my first outdoors, after 6pm picture of the year. It was a beautiful, warm spring-is-finally-here sort of day. Much of the day was spent in the green house repotting sage and echinacea and snapdragons and tomatoes and peppers and nasturtium and three tiny lavender that I'm not giving up on. And dinner was a perfect cap to the day. I had grilled asparagus and cantaloupe and bread and pasta.

This pasta sauce is striking. It's got canned and sun-dried tomatoes with plenty of thyme and miso and a squeeze of lemon juice. For some time, I've wanted to create a sauce that had the strong flavor of sun dried tomatoes without being overpowering. After a few test batches, I came up with this.



Pasta with Sun Dried Tomato Cream Sauce
1 lb dried pasta
3 cups boiling water
1/3 cups raw cashews
2 cloves garlic
1/2 lemon, juiced
1 1/2 tbs miso
6.3 oz oil packed sun dried tomatoes, drained (4 oz drained)
2 tsp fresh thyme
1/8 tsp red pepper flakes
1/4 tsp salt
2 tbs olive oil
15 oz can diced tomatoes (undrained)

Bring a pot of water to boil. While the water is heating, combine all ingredients except the can of diced tomatoes in the blender.  Add three cups boiling water and blend thoroughly until the sauce is smooth and creamy.  Add the undrained can of diced tomatoes and pulse for a few pulses.  Pour over the cooked, drained pasta and let set for a couple minutes, stirring occasionally.

 5 Servings:  536 cal (16g fat, 84g carbs, 16g protein)

A note about blenders and hot water:  I have a KitchenAid 5-Speed Blender.
It's a monster:  heavy duty, huge capacity and blends everything--and i love it.  But I've also had a $20 Oester and a stop-gap $7 blender off brand blender.  They all do the job.  There are two keys with blenders and hot liquids.  First, Take the center piece out of the lid and cover the lid with a paper towel.  When you blend hot liquid, it builds up pressure and will explode.  With the center piece out, there's no pressure.  Second, don't overfill your blender.  I try to keep the blender no more than 1/2 to 2/3 full.  Smaller batches always blend better anyway.

September is right around the corner, and I'm start to think about fall foods.  And this hearty spaghetti sauce fits the bill perfectly.  A ragu is normally a meaty, complex sauce that simmers all day, filling the house with aromatic bliss.  I kept the ragu's essence, the onions and celery and carrots and added the earthy flavors of mushrooms, lentils and spinach.  The result was hearty and filling ... and the kids never knew they were eating their lentils and spinach.

This recipe makes enough sauce for two pounds of spaghetti.  I usually make a batch for dinner and freeze a batch for later.  It's a bit of work, so it is really worth making a full batch (or even a double) and freezing the extras.  Also, if you balk at the price of procini mushrooms, try dried shiitake instead.  They can be very inexpensive in Asian groceries.



Garden Ragu
1/4 cup olive oil
1/2 oz dried porcini mushrooms
1 large onion, chopped
2 stalks celery, finely chopped
2 medium carrots, grated
2 cloves garlic
1/2 cup red lentils
3 cups spinach, lightly packed, chopped
1/2 cup white wine
28 oz can diced tomatoes
28 oz can tomato puree (sauce)
1/2 tsp salt
1/2 cup basil, finely chopped
2 lb spaghetti pasta, cooked according to directions

Put the dried mushrooms in a bowl and cover with 1 cup boiling water.  When they've hydrated, squeeze out the moisture (into the bowl), mince and put back into the water.

In a large pot, heat the olive oil over medium heat.  Add the onions and celery and saute until the onions are soft.  Add the carrots and garlic and cook for another minute, until the garlic is aromatic.  Add the spinach and cook until the spinach has wilted.  Add the white wine, diced tomatoes, pureed tomatoes, and lentils.  Pour in the minced mushrooms, along with the soaking liquid.  Bring to a boil and cover.  Simmer until the lentils are very soft and begin to lose their shape (you want them to be mushy).  Stir in the basil and salt.

In three or four batches, pour the sauce into a blender and pulse until you get a good consistency.  There should be no large chunks, but thicker than a liquid.  Transfer back to the pot and simmer until ready to eat.  Mix with cooked pasta and serve.

8 servings:  610 cal (9g fat, 109g carbs, 21g protein)

I was scanning the internet for some good-luck black eyed pea ideas this new year. I came up with this dish, entitled Texas Caviar. I got the original recipe from a fellow Oregonian (see it here) and it's naturally vegan. Black Eyed Peas, tomatoes, onions, peppers and cilanto in a sweet & tangy sauce make for a delicious salsa. I wasn't sure about avocado and I added some the next day, which was even better.



Texas Caviar
2 15 oz cans Black Eyed Peas, drained & rinsed
1 can Hominy or corn, drained & rinsed
3 Tomatoes, diced
2 Jalapeno peppers, seeded & diced fine
1 Green, red or yellow bell pepper, seeded & diced
3 cloves garlic, minced
1/2 sweet onion, diced
1/2 bunch cilantro, chopped fine
1 avocado, cubed

Sauce:
1/4 cup lime juice
1/3 cup white wine vinegar
1/4 cup sugar
2 tbs olive oil
1/2 tbs salt
1/2 tbs paprika

For the sauce, combine the vinegar and sugar and microwave until the sugar is dissolved. Add the lime juice, olive oil, salt and paprika. Set aside.

Combine the remaining ingredients, except the avocado in a mixing bowl. Pour the sauce over and fold into the salsa. Cover and refrigerate for several hours or overnight. Before serving, cube the avocado and stir into the salsa. Serve with chips or just east a bowl with a spoon.

8 Servings: 213 cal (8g fat, 32g fat, 7g carbs)

Christmas came early this year, as Daiya cheese made its way to Eugene.  So, in celebration, I picked up some cheddar and italian style and made this delicious lasagna.  I made a roasted red pepper tomato sauce and a spinach laden tofu ricotta to accompany the Daiya for an amazing pre-Christmas meal.

So now, I'm prepared to settle in, do a little prep for the big day, and to enjoy the rest of my end-of-the-year vacation.  It's just too bad there's not much left over to snack on.  I will be quiet until after the holidays.  So, I would like to wish everyone a happy holiday season.



Spinach Lasagna with Red Pepper Tomato Sauce

Sauce:
2 red bell peppers
3 cloves garlic
1/4 cup basil, chopped
1 tbs olive oil
1/4 tsp red pepper flakes
1 onion, chopped
1/2 cup dry white wine
28 oz diced tomatoes
15 oz tomato sauce
1/4 tsp salt

Spinach Ricotta:
2 bunches spinach, stemmed, washed & shopped
3 cloves garlic
16 oz tofu, drained & crumbled
1/2 cup cashews
1/4 cup lemon juice
2 tbs olive oil, divided
1/2 tsp salt
1 1/2 tbs miso

Other:
12 oz lasagna noodles (3/4 of a box)
3 cups vegan mozzarella cheese (or bechamel, see below)

For the sauce:
Cut the peppers in half and remove the seeds and stems.  Place them skin-side up on a baking sheet, along with the unpeeled garlic and broil until the skin is charred, about 7 or 8 minutes.  Remove the peppers in a paper bag, or just set a side and allow to cool.  When cool enough to handle, remove the skin.  They should peel right off.  Also remove the skin from the garlic.  Add the peppers, garlic and basil to a blender and blend thoroughly.

While the peppers cook, heat 1 tbs vegetable oil in a saute pan and add the onion and red pepper flakes.  Saute over medium heat until the onion has softened.  Add the diced tomatoes and wine and simmer until the tomatoes are soft and much of the liquid had cooked off.  Set aside if necessary.  Add the tomatoes & onions, along with the tomato sauce to the blender with the pepper mixture.  Pulse a few times until you have a chunky sauce.  Return to the pan, reheat and add the salt, to taste.  This can be made ahead of time.

For the ricotta:
Heat the oil in a sauce pan, set to medium.  Add the spinach, in handfuls, along with the minced garlic and cook until the spinach has wilted, just a couple of minutes.  Press between two plates, to extract the liquid and cool in the refrigerator.  Add the cashews and the lemon juice to a blender and blend thoroughly.  Add the crumbled tofu to a mixing bowl.  Pour the blended cashews, oil, miso and salt over the tofu and stir to combine.  Stir in the chilled spinach and set aside.  This is even better if made a day ahead of time.

Assembly:
Cook the pasta until the noodles are pliable, but not completely cooked. Pour off most of the hot water and add enough cold water or ice so you can grab the noodles with your hand.

Add enough marinara to coat the bottom of a 9x13 casserole. Add a layer of noodles, then half the spinach ricotta, 1/4 of the cheese and 1/4 of the sauce.  Add another layer of noodles, followed by the remaining spinach ricotta, 1/4 of the cheese and 1/4 of the sauce.  Add the final layer of noodles, the remaining sauce and cheese. Cover and bake at 350 degrees until bubbling, probably 30-45 minutes. Bake time will be longer if the sauces have been refrigerated. Allow to cool for 10-15 minutes before serving.

8 Servings:  504 cal (22g fat, 61gcarbs, 17g protein)

Bechamel Replacement for Cheese:
If you don't want to use vegan cheese, a bechamel (a simple white sauce) is a very suitable replacement.  It is a common practice in many lasagnas, vegan and omni and can be just as delicious.  Follow the directions below and use instead of the cheese in the recipe above:

2 tbs Earth Balance Margarine
2 tbs flour
2 cups unsweetened soy milk
1/4 tsp salt

Melt the margarine in a sauce pan, over medium-high heat, until it begins to bubble. Stir in the flour and cook, stirring constantly until the flour begins to brown. Remove from heat and add the soy milk. Return to heat and bring to a boil, stirring constantly. As soon as the sauce comes to a boil, remove from the heat and set aside. This can also be made ahead of time, but warm before using.

I was scanning through my pasta posts the other day and noticed that I don't have a marinara anywhere. A good marinara is made simply with fresh, quality ingredients. And the sauce cooks in just a few minutes. This is my go to weeknight pasta in the summer, when basil is abundant and fresh. Since I had to purchase a package this week, I decided to use the rest for a batch.



Spaghetti with Marinara Sauce
1 lbs pasta
2 tbs olive oil
1 small onion, chopped
3 cloves garlic, minced
1/4 tsp red pepper flakes
28 oz can diced tomatoes
1/4 cup white wine
1/2 tsp salt
1/2 cup basil leaves, chopped

Set a pot of water to boil and begin the sauce. Heat olive oil in a saute pan set to medium-high heat. Add the onions and saute until soft. Add the garlic and red pepper flakes, cook for half a minute, then stir in the diced tomatoes and wine. Bring to a boil then reduce and simmer, uncovered for about 20 minutes, while the pasta cooks. As the sauce cooks, mash the tomatoes up with the back of a wooden spoon.

When the pasta is done cooking, drain, reserving some of the pasta water. Remove the sauce from the heat, stir in the basil and salt. Then toss with the pasta, adding a little of the reserved water, if necessary.

4 Servings: 530 cal (9g fat, 95g carbs, 17g protein)

This is a great addition to any gathering.  It makes a bucket load of dip, but it'll go quickly accompanied with a bowl of tortilla chips. I made a batch, along with artichoke dip.  I fully expected to have leftovers for tacos at dinner.  I was wrong.



Chunky Black Bean Guacamole
5 small avocados, peeled
15 oz can black beans, drained & rinsed
2 tomatoes

Sauce:
1 lime, juiced
1/4 cup cilantro
1 jalapeno, seeded
1 clove garlic
2 tbs water (adjust as necessary)
1 tsp chili powder
1/2 tsp cumin
1/4 tsp oregano
1/2 tsp salt

Cut tomatoes into quarters and scoop the seeds with your fingers into a blender.  Dice the tomatoes and add to a mixing bowl.  Cube four of the avocados and add to the bowl with the tomatoes.  Add the drained & rinsed black beans to the bowl also.

For the sauce,cut up one of the avocados and add to the blender along with  tomato seeds and the rest of the sauce ingredients.  Add just enough water to get the ingredients to blend.  I used about 2 tablespoons. Blend thoroughly and pour over the tomatoes, avaocados and black beans.  Gently mix together and scoop into a serving bowl.

16 servings:  91 cal (6g fat, 9g carbs, 3g protein)

This is based on a corn salsa recipe that my sister likes to make. I added pasta and black beans to make a perfect potluck dish or a light meal. Its great in the summer, but also a fast, nutritious after work dinner. Experiment with the vinegar amount. Using more or less are both delicious, yet completely different.



Confetti Pasta Salad
4 cups small pasta shells
2 tbs olive oil
15 oz can black beans
15 oz can corn, 1/4 cup juice reserved
4.25 oz can black olives
1/2 cup cilantro, chopped
4 tomatoes, chopped
2 oz pimentos, drained
1/4 cup white wine vinegar

Taco Seasoning (or 2 tbs commercial):
1 tbs chili powder
1/2 tbs ground cumin
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper

Cook the pasta unitl al dente, then drain and plunge into cold water. Drain again. While pasta is cooking, combine the seasoning mix with the vinegar and corn juice. Combine the beans, corn, olives, tomatoes, cilantro, and pimentos in a serving bowl. Add the pasta and drizzle with the olive oil. Stir to combine, then add the vinegar/spice mixture. Stir again and serve, or refrigerate for later. Best served at room temperature.

5 Servings: 484 cal (10g fat, 83g carbs, 17g protein)

I grew up in a small town with a good sized Hispanic population. With that, came an amazing variety of delicious Mexican food. At one point, I worked next door to my favorite restaurant in town. And, while I added a healthy sum of padding around my belly, I spent my lunches in culinary bliss. My favorite dish was arroz con pollo, chicken, rice and mushrooms and a mild red sauce that would make all your worries fade with just a bite.

This sauce pays homage to that vivid memory. It's a mild sauce that starts with with annato seed and built upon tomatoes, peppers and cilantro. This sauce wasn't as good as it's inspiration (you can't best perfection), but it was very good. And it made for a winning plate of Tofu Enchiladas.



Sofrito - Tomato & Red Pepper Sauce
1 tsp annatto seed
2 tbs olive oil
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
6 cloves garlic, chopped
3 tomatoes, chopped
1 bunch cilantro, chopped
12 oz beer
1/2 cup white wine
1/2 tsp salt
1/2 lime, juiced

Heat the oil in a saute pan over medium heat. Add the annatto seeds and saute until the oil turns orange. Add the onions, and peppers and saute until the onion is soft. Add the garlic and saute until fragrant, then cook the tomato and cilantro until the tomato softens. Add the beer and wine. Boil rapidly for about 15 minutes, until the sauce has reduced by about a cup. Add the lime juice and salt. Blend thoroughly the push the contents through a strainer. Makes about a quart.

5 Servings: 145 cal (6g fat, 15g carbs, 2g protein)

I've made this a couple a couple of times and it's fast becoming one of my favorite soups. It's not spicy hot, but the blending of colors and flavors is beautiful and the spinach adds a welcoming texture to this creamy soup.



Curried Tomato Soup
3 tbs vegetable oil
1 tsp cumin seed
1 tsp brown mustard seed (or yellow)
1 large onion, chopped
6 red jalapeno peppers, seeded & chopped
4 cloves garlic, chopped
1 tbs ginger, chopped
1 cup red lentils
1 tbs curry powder
1/2 tsp salt
2 tsp sugar
2 lbs tomatoes, chopped (about 5 cups)
5 cups water, divided
6 oz tomato paste
4 cups fresh spinach, chopped
3/4 cup plain soy yogurt

In a large sauce pan, heat the oil over medium high. Add the cumin and mustard seed and cook until they begin to pop. Add the onion and jalapeno and saute until the onion begins to caramelize and turn brown. Add the ginger, garlic and red lentils and saute until the ginger and garlic become fragrant. Stir in the curry powder, salt sugar and tomatoes and cook until the tomatoes begin to soften. Add 4 cups of water and bring to a boil. Simmer, covered for about 45 minutes, until the lentils have turned to mush.

In batches, blend the soup and set a side. In the now empty sauce pan, add 1 cup of water and the chopped spinach. Bring to a boil, then cover and simmer until the spinach is fully cooked, about 5 minutes or so. Add the blended soup and wisk in the soy yogurt. Bring the soup just to a simmer, then remove from heat.

5 Servings: 335 cal (11g fat, 49g carbs, 14g protein)

This is a family favorite. When all the families converge on my mom's house each summer, we will go through a couple bowls of this. This is my mom's creation and she doesn't measure much of anything and that's how this recipe should be. I make it mild, and two jalapenos won't add much heat. Also, my boy cherry picks the tomatoes, so I add a bunch in anticipation of that. If you can hold off the crowd, this is best the second day, or after it's sat out for a couple hours. It's also best served at room temperature.



Cabbage Salsa
1 head cabbage, chopped
1 tsp salt (more to taste)
1 red onion, chopped
4 cloves garlic, minced
8 tomatoes, chopped
2 jalapeno peppers, seeded & finely chopped
1/2 bunch cilantro, chopped
2 limes, juiced
2 lemons, juiced

Chop the cabbage and put into a large serving bowl. Toss with the salt and set a side while you chop the remaining ingredients, or just let set for a few minutes. Add the onion, garlic, tomatoes, jalapenos and cilantro and toss to combine. Squeeze the lemons and limes and toss again. It's best if you let the salsa sit for a while to let the flavors mingle. It's also best served at room temperature.

6 Servings: 75 cal (0g fat, 18g carbs, 4g protein)

I grew up eating this salad almost daily, it seemed, in late summer. We always had fresh cucumber, tomato, basil and sweet onion from the garden. This salad, with all of the ingredients warmed from the sun (well, except the mayo) was always a treat. No matter how much of how often, I always had seconds.

This is definitely a dump and pour recipe. Just make sure to have enough tomatoes so their juice mixes with the mayo for the dressing. Really, I eye ball everything, though.



Tomato & Cucumber Salad
8 Medium Tomatoes, diced
2 cucumbers, peeled, quartered and chopped
1 sweet onion, diced
1/4 cup vegenaise
1/4 cup fresh basil, chopped
3-4 cloves garlic, minced
1/4 tsp salt
lots of cracked black pepper

Combine all ingredients and stir. Its best if it sits for a few minutes and served at room temperature. Its good cold or the next day too.

6 servings: 98 cal (6g fat, 8g carbs, 2g protein)

Here's a nice curry recipe. I was originally shooting for a 30 minute meal, but decided that adding some diced potato was worth the extra 15 minutes in cooking time. This is a somewhat mild curry (depending on the peppers) that's easy to make. If you like it hotter, add a little cayenne. Serve over rice.



NOTE: I've made this a couple times since this post. The first time, with 4 peppers, the dish was very mild. Batches that I made later on were hotter, one was quite spicy. One way to control the heat is to cut slits into the peppers and simmer them whole.  Then, at the end, mince them and add some or all of the minced pepper back into the dish. For those that were surprised by a not-so-mild batch, I apologize.

Rajma Chawal
2 Tbs vegetable Oil
1 tsp cumin seed
2 medium onions, chopped
4 jalapeno peppers, finely chopped
4 cloves garlic, minced
1 tbs ginger, minced
1 tbs coriander
1 tsp garam masala
1 tsp chili powder
1/2 tsp turmeric
1/2 tsp salt
2 cans (15 oz ea) kidney beans
4 tomatoes, chopped
2 smallish potatoes, diced
1/2 cup water
1/2 cup cilantro, chopped
1/2 cup soy yogurt

Add the oil to a saute pan over medium heat. When hot, add the cumin seeds and cook until they begin to pop. Add the peppers and onion and cook until the onion begins to brown. Add the garlic and ginger, stir until aromatic, then add the spices. Stir to combine, then add the beans, tomato and potato. Saute until the tomato begins to soften. Add the water, cover and simmer until the potato is cooked through, about 15 minutes. Stir in the yogurt and cilantro, bring back to a boil and remove from heat and serve over rice.

4 servings: 394 cal (9g fat, 66g carbs, 16g protein)

My garden tomatoes were beginning to ripen and, at the same time, a heat wave was beginning to break. This seemed the perfect storm for sandwiches and tomato soup. I haven't had a good tomato soup in a long time. The boxed variety is either not very good or not very vegan and every restaurant version has either cheese or cream or both.

So, I set out to make a simple tomato soup: one with simple ingredients, one with good flavor and one that has an appealing color. So I chopped up a few tomatoes, added onions and garlic, tossed with olive oil and roasted the lot. A little tomato paste added some depth to the color and some basil made it pop. I'm so happy I can have good tomato soup again.



Roasted Tomato Soup
1/4 olive oil
3 pounds tomatoes (roma or a mix of varieties)
1 red bell pepper
4 cloves garlic
1 onion
1/4 cup basil
6 oz tomato paste
2 cups vegetable broth
1/2 tsp salt
1 tbs sugar

Preheat oven to 450 degrees. Roughly chop the tomatoes, pepper, onion and garlic. Add to a 9 x 13 casserole and bake on the top rack of the oven until the onion begins to brown, about 30 minutes. Turn every 10 minutes or so. Add all ingredients (except salt) to a blender, in batches and thoroughly blend. Bring to a boil in a sauce pan. Season with the salt and cracked black pepper to taste.

4 Servings: 261 cal (15g fat, 32g carbs, 6g protein)

My wife's 40th birthday is this weekend. She wants an Indian menu and I've been playing some new curries and whatnot, in preparation for the event. Here's one that turned out really good. It's a little warm, but the Mushrooms do a good job at calming the heat and they give it a great texture.

The only problem is, it's not very filling. The entire batch was less than 700 calories, so for a family meal, you may want to double it or serve something in addition. I was going to add some tofu but, in the end, didn't. It would have been a welcome addition.



Mushroom Curry
2 tbs vegetable oil
1 onion, chopped
1 tsp cumin seed
1 cinnamon stick
2 serrano peppers, chopped fine
3 cloves garlic, minced
1 tbs ginger, grated
3 oz tomato paste
2 tomatoes, roughly chopped
1 cup water
1 tsp garam masala
1/2 tsp salt
1 lb small button mushrooms
1 cup frozen peas
1 cup cilantro leaves, roughly chopped

Heat the oil over medium-high. Add the cumin seeds and cook until they begin to pop. Add the onion and saute, stirring frequently until the onion begins to carmelize, turning brown around the edges. Add the Serrano, garlic and ginger and cook until aromatic. Add the cinnamon stick, tomato paste, tomatoes, water, garam masala, salt and mushrooms.

Cover and simmer until the mushrooms are fully cooked, about 30 minutes. Add the peas and cilantro leaves and cook until peas are cooked through.

3 Servings: 224 cal (11g fat, 27g carbs, 10g protein)

We spent the weekend in sunny Washington for my friend's 40th birthday. He was quite surprised to see his friends from all over the Northwest converge for the event. We reminisced, drank lots of beer and, of coarse, made lots of fun of our newest elder. Dinner was tacos for 30 and there was a great bean salad, beans & rice and loads of great fillings. My favorite was the Mojo Sauce that was absolutely amazing. I will be making it for sure.

And then, I have my salad. I actually made this a couple weeks ago, but it seems appropriate to post it here. It's a cold salad with a nice refreshing taste and it'll be perfect picnic or bbq fixings as the weather warms.



Pasta Salad with Cilantro Lime Pesto
Cilantro Lime Pesto:
1/2 cup unpacked fresh basil
1/2 cup unpacked fresh parsley
1 cup unpacked fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tbs olive oil
1/4 cup almonds

Put the almonds in a blender and pulse to a meal, but not into powder. Toast the ground almonds in a dry frying pan, being careful not to burn. Mince the herbs and garlic and combine with the oil, lime juice, and almonds. Set aside. This pesto also freezes well.

Pasta Salad:
1 lb pasta
4 cups broccoli spears
1/2 cup cashews
2 tomatoes, diced
1 can olives (4.25 oz)
1 tsp Cajun or Taco seasoning
1/2 tsp salt
1/4 tsp pepper

Bring a large pot of water to a boil. Add the pasta and cook just until the pasta begins to soften. Add the broccoli and cashews and continue cooking until the pasta is done. Drain the pasta, broccoli and cashews into a colander and run cold water over it until completely cooled. Return to the (cold) pan or a large bowl. Toss together the pesto, pasta & broccoli and the rest of the ingredients.

Serve immediately or chill and serve later, although its best if served at room temperature.

4 Servings (8 as a side): 475 cal (24g fat, 55g carbs, 15g protein)