Tuesday, February 27, 2007

Egg Substitute

What to do if you are a Vegetarian or Vegan looking for a substitute for eggs in your recipes? Here are some sites that give you some good alternatives to eggs:

Eggplant Cannelloni with Roasted Tomato Sauce

Eggplant rolls stuffed with this spinach, ricotta and fresh herb filling are quite delicious and full of flavor ( 4 Servings -- Low-fat).

1 Tbs. olive oil
10 plum tomatoes
1 small onion, sliced
4 cloves garlic, peeled
1 large eggplant
10-oz. pkg. frozen, chopped spinach, thawed and squeezed dry
1 cup low-fat ricotta cheese
2 egg whites
2 Tbs. chopped fresh herbs, such as basil, oregano and parsley
2 Tbs. grated Parmesan cheese

1. Preheat oven to 400°F. Coat baking sheet with cooking spray. Slice tomatoes lengthwise. Scrape out seeds with knife tip and discard seeds. Lay tomato halves cut side down on baking sheet. Scatter onion slices and garlic among tomatoes; sprinkle with black pepper to taste.

2. Trim ends off eggplant and cut lengthwise into 8 slices. Lightly coat second baking sheet with cooking spray. Lay eggplant slices on sheet, overlapping slightly to fit. Coat eggplant slices lightly with cooking spray. Place both baking sheets in oven. Roast until eggplant slices are soft, and tomatoes puff and start to brown, about 15 minutes.

3. Meanwhile, in medium bowl, mix spinach, ricotta or cottage cheese, egg whites and herbs. When vegetables are done, remove from oven; reduce heat to 350°F. With tongs, pull skins off tomatoes and discard skins. Scrape tomatoes, onion, garlic and pan juices into food processor and process until a chunky sauce forms.

4. Spoon 1 cup sauce into bottom of 9 x 9-inch baking pan. Place about 1/3 cup spinach-ricotta mixture on one eggplant slice; roll up from small end, and place seam side down in baking pan. Repeat with remaining slices, using all the filling. Top eggplant rolls with remaining tomato sauce, and sprinkle with Parmesan. Bake until cheese is melted and casserole is hot, about 25 minutes.

Eggplant Cannelloni with Roasted Tomato Sauce 01-FEB-02 48

Tortilla Lasagna with Swiss Chard

Italy meets Mexico in this easy casserole made with corn tortillas instead of noodles. Recipe by Victoria Riccardi.

2 tsp. olive oil
1 lb. Swiss chard, stems and leaves separated, chopped
1 large onion, chopped (about 1 1/2 cups)
4 cloves garlic, minced (about 4 tsp.)
4 1/2 cups tomato sauce, divided
1 1/2 cups fresh basil leaves
9 6-inch corn tortillas, divided
2 cups part-skim ricotta cheese
3 oz. part-skim mozzarella cheese, grated (about 1 cup)
3 Tbs. grated Romano cheese

1. Preheat oven to 375F. Heat oil in large pot over high heat. Add chard stems and onion, and cook 8 minutes, or until soft, stirring often. Add chard leaves and garlic. Cover, and cook over medium-low heat 5 minutes, or until chard leaves are tender. Season with salt and pepper.

2. Combine 21/2 cups tomato sauce and basil. Spread 1/2 cup tomato-basil sauce over bottom of 10-inch springform pan. Arrange 3 tortillas in single layer (overlapping slightly) over sauce.

3. Season ricotta with salt and pepper. Spread 1 cup ricotta over tortillas in pan. Top with 1/2 cup tomato-basil sauce, 1/2 chard mixture, 1/3 cup mozzarella and 1 Tbs. Romano cheese. Repeat layering with 3 more tortillas, 1 cup ricotta, 1/2 cup tomato-basil sauce, remaining chard mixture, 1/3 cup mozzarella and 1 Tbs. Romano cheese; place remaining tortillas on top. Spread remaining 1 cup tomato-basil sauce over tortillas; cover with foil, and bake 45 minutes. Remove foil, sprinkle with remaining 1/3 cup mozzarella and 1 Tbs. Romano cheese, and bake, uncovered, 10 minutes more. Let stand 5 minutes, then unmold, and cut into wedges. Serve with warmed remaining tomato sauce on the side. (Serves 6).


Friday, February 23, 2007

Mooli Paratha Recipe

For stuffing:
3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
2 tbsp Corainder leaves
For dough:
2 cups Wheat flour
Salt To taste
Water As needed
Oil for frying muli paranthas


* Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
* Peel and grate the radish. Squeeze and drain all the water.
* Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.
* Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
* Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
* Serve the mooli paratha hot with raita or curry.

Mooli Paratha Recipe

Tuesday, February 20, 2007

Tip: How to Pressure Cook Grains

Pressure-cook grains to prepare them in less than half the standard cooking time. Keep three important rules in mind:
  • Use 4 cups water for every cup of dry grain.
  • Add 1 Tbs. oil per cup of dry grain (2 Tbs. when cooking barley and oats). Oil subdues the foam that might otherwise rise and clog the vent.
  • Do not fill the pressure cooker more than halfway. You can cook a maximum of 1 1/2 cups dry grains in a 4-quart pressure cooker and 3 cups of dry grain in a 6-quart pressure cooker.
Place grains and water in pressure cooker. Add oil and salt, if using. Lock pressure cooker lid, turn heat to high, and bring pressure cooker up to high pressure. Reduce heat just enough to maintain pressure at high, and cook 15 minutes for brown rice, 18 minutes for barley, 25 minutes for wild rice or rye berries, and 35 minutes for kamut, triticale, oats or wheat berries.

Vegetarian Times

Vegetarian Paella

Don't be intimidated by the number of ingredients in the paella (pi-AY-ya). This is an easy dish to make, and the results are splendid. If saffron isn't available, substitute 1 teaspoon turmeric (but don't dissolve in water).

1 1/2 Tbs. olive oil
1 medium onion, chopped
2 to 3 medium cloves garlic, minced
1 medium red bell pepper, cut into 2-inch-long strips
1 medium green bell pepper, cut into 2-inch-long strips
14.5-oz. can diced tomatoes
15-oz. can vegetable broth
2 cups uncooked quick-cooking brown rice
1 tsp. saffron threads, dissolved in small amount of hot water
1/2 tsp. dried thyme
14-oz. can artichoke hearts, drained and coarsely chopped
1 1/2 cups frozen peas, thawed
1/4 cup chopped fresh parsley
1 tsp. salt

In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.

Set aside half the red pepper strips for garnish. Add all remaining pepper strips to onion mixture and cook, stirring often, 5 minutes. Stir in tomatoes (with liquid), broth, rice, saffron mixture, thyme and 1 cup water. Bring to a boil. Reduce heat to low, cover and simmer 10 minutes.

Stir in artichoke hearts, peas, half the parsley and salt. Season with freshly ground pepper to taste and add a little water to moisten if needed. Cook, stirring, just until heated through, about 5 minutes.

Transfer paella to large, shallow serving dish and garnish with circle of reserved red pepper strips. Sprinkle with remaining parsley and serve hot.

Vegetarian Times: Recipe of the day (Feb 20, 2007)

Snow Pea and Soba Noodle Salad with Thai Peanut Sauce

This cold entrée salad makes the most of two Asian cuisines, with Japanese noodles tossed in a Thai-style dressing.

Peanut Sauce

3/4 cup light coconut milk
1/3 cup natural-style crunchy salted peanut butter
4 tsp. light brown sugar
1 Tbs. low-sodium soy sauce
1/2 tsp. Thai red curry paste

Snow Pea Salad
1 3.1-oz. bundle soba noodles
3 oz. snow peas (about 1 cup)
1 Tbs. chopped cilantro
1 tsp. minced green onion
2 cups pea sprouts or bean sprouts
1/2 red bell pepper, sliced (½ cup)
16 limestone or butter lettuce leaves

1. To make Peanut Sauce: Whisk together all ingredients in bowl.

2. To make Snow Pea Salad: Cook noodles according to package directions, adding snow peas 2 minutes before end of cooking time. Rinse under cold water, and drain. Toss with ½ cup Peanut Sauce, cilantro and green onion. Fold in sprouts and red pepper. Season with salt.

3. Divide lettuce leaves among plates, and mound noodle mixture on top. Drizzle each serving with 1 Tbs. remaining Peanut Sauce, and serve.

Serves 4 - Vegan - 30 minutes or fewer


Monday, February 19, 2007

Three Bean Salad v3

1/4 cup cider vinegar
1/3 cup olive oil
Coarse salt and ground pepper
1 package (10 ounces) frozen lima beans, thawed
1 package (9 ounces) frozen cut green beans, thawed
1 can (15 ounces) red kidney beans, drained and rinsed

  • In a medium bowl, whisk together vinegar, and oil; season generously with salt and pepper. Add all beans; toss to combine.
  • Let marinate at room temperature or in the refrigerator, tossing occasionally, at least 30 minutes and up to a day.
Serves 6 | Prep time: 10 minutes | Total time: 40 minutes

Roasted Garlic-White Bean Spread

1 bulb garlic (about 3 oz.)
1 Tbsp. plus 1/2 tsp. olive oil, divided
1 can (15 oz.) navy beans, rinsed, drained
1 to 2 Tbsp. water
1/4 tsp. ground black pepper
2 tsp. chopped fresh rosemary
TRISCUIT Low Sodium Crackers

Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. oil. Wrap completely in foil. Bake at 400°F for 40 minutes or until tender. Cool completely.
Squeeze garlic pulp from bulb. Place in blender container with beans, remaining 1 Tbsp. oil and water; cover. Blend using pulsing action and scraping side of container until well blended.
Stir in pepper and rosemary. Top with rosemary sprigs, if desired. Serve as a spread with crackers.

Nutrition Bonus:
The mellow flavor of baked garlic blends beautifully with beans in this savory, low sodium spread.

Prep Time: 20 min | Total Time: 2 hr
Serves: 10 (2 Tbsp. spread + 7 crackers) servings | Diet Exchange: 2 Starch,1 Fat

Friday, February 9, 2007

Vegetable Fried Rice with Tofu

2 cups cooked brown rice
1/2 cup carrots, diced
1/2 cup celery, sliced on an angle
1 bunch green onions, trimmed and sliced into 1/2' pieces
1/2 cup broccoli florettes
1 pound firm tofu, drained and crumbled
2 tablespoons toasted Sesame Oil
2 tablespoons Tamari [or Soy Sauce]

*Tamari: Originally it referred to a liquid byproduct of miso making. Today known as wheat free soy sauce, tamari is made by fermenting soybeans and salt for at least one year. The resulting liquid has a rich sweet and salty flavor central to Asian cuisine. Due to its robust character tamari is useful in giving vegetarian dishes a meaty flavor.

Sauté carrots, celery, onion, and broccoli in the Sesame Oil for 5 minutes. Add the tofu and rice. Cook until the rice is well coated with the oil and vegetables are tender. Add in the scallions and season with the Tamari to taste.

Servings: 4 | Cooking Time: 30 minutes - one hour
Author: Polly Pitchford, Full Spectrum Health™

Roasted Vegetable Sandwich

1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced into rounds
1 medium sweet onion, thinly sliced
1/3 cup sliced button mushrooms
1/2 red bell pepper, cut into thin strips
olive oil spray
4 whole wheat pita bread rounds
4 teaspoons Italian salad dressing
3/4 cup shredded Swiss cheese

Preheat oven to 450 degrees. Place zucchini, summer squash, onion, mushrooms, and sweet pepper on a baking sheet; spray with olive oil spray. Roast in oven for 10 minutes or until vegetables are tender. Season to taste with salt and pepper. Arrange vegetables on top of bread; drizzle with salad dressing. Top with shredded cheese. Place on unheated rack of a broiler pan. Broil 4' from heat until cheese melts.

Servings: 4 | Cooking Time: Under 30 minutes
Author: Polly Pitchford, Full Spectrum Health™

Pasta with Beans and Greens

Vegetable cooking spray
4 cups chopped onion
1 cup chopped mushrooms
4 cloves garlic, minced
1 teaspoon dried rosemary leaves
4 cups torn Kale or spinach leaves
1/4 cup raisins
1/2 cup reduced-sodium vegetable broth or water
1 can Navy or Great Northern Beans
8 ounces bow tie pasta, cooked, warm
2 tablespoons toasted pine nuts
2 ounces Parmesan cheese, coarsely shredded
salt and pepper to taste

Spray large skillet with cooking spray. Saute onion, mushrooms, garlic, and rosemary until tender, about 5 to 8 minutes.

Add Kale, raisins, and broth or water to skillet; heat to boiling. Reduce heat and simmer, covered, until Kale is wilted, 5-8 minutes. Stir in beans and cook until broth is evaporated, 3-4 minutes. Stir bean mixture into pasta; sprinkle with half Parmesan cheese and pine nuts and toss. Season to taste with salt and pepper. Sprinkle with remaining Parmesan cheese.

Servings: 4 | Cooking Time: Under 30 minutes
Author: Bean Education & Awareness Network

Garlicky Chick Pea Soup with Greens

1 1/2 cups dried chick peas, soaked overnight
1 tablespoon olive oil
4 cloves garlic, minced
1 Spanish onion, coarsely chopped
6 cups water
2 large carrots, cut into half inch slices
2 stalks celery, cut into half inch slices
1 1/2 teaspoons dried oregano
2 bay leaves
1/4 teaspoon red pepper flakes
1/2 pound greens (chard, Escarole, rappini, kale, or Collards)
2 teaspoons salt
1 teaspoon dried rosemary, crumbled

Drain the chick peas and discard any loose skins. Set aside. Heat oil in a large soup pot and sauté the garlic and leek for 1 minute, stirring frequently. Add the water, chick peas, carrots, celery, oregano, rosemary, and bay leaves. Boil for 1 1/2 hours. Remove bay leaves and stir in the greens and salt. Gently simmer, uncovered, until the greens are cooked until very soft, about 5 minutes for Beet Greens and chard, and about 12 minutes for Escarole and Kale. Blend in batches and add back to the pot.

Servings: 6 | Cooking Time: Over one hour
Author: Polly Pitchford, Full Spectrum Health™"

Eggplant and Walnut Dip with Toasted Pita Triangles

1 pound eggplant
1/2 cup chopped walnuts
1/3 cup golden raisins, chopped
1 1/2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 large clove garlic, minced
1 teaspoon canola oil
salt and pepper to taste
5 (6-inch) fat- free, whole- wheat pita breads
5 tablespoons freshly grated Parmesan cheese

Preheat oven to 425 degrees. Pierce eggplant with tines of a fork and wrap tightly in foil. Place eggplant on baking sheet and roast for 1 hour. Cool slightly. Halve eggplant lengthwise and scoop out pulp into a medium bowl. Set aside and reserve.

Meanwhile, heat walnuts in a dry skillet over medium bowl. Set aside and reserve. Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil. Season with salt and pepper. Cover and chill slightly.

Preheat broiler. sprinkle pitas with cheese, dividing equally. Broil for 2 minutes or until cheese melts and pitas are lightly toasted. Cut each pita into 6 wedges and serve with dip.

Servings: 24 | Cooking Time: Over one hour
Author: Walnut Marketing Board

Curried Split Pea Soup

4 cups water or broth
2 cups yellow split peas
1 medium onion, chopped
1 tablespoon Curry powder
1 teaspoon salt, or to taste
1 bay leaf

Combine broth, peas, onion, and bay leaf in a soup pot and bring to a boil. Turn heat to low, add Curry and simmer for 40 minutes or until the peas are tender. Add salt to taste and simmer a few minutes more.

Servings: 6 | Cooking Time: 30 minutes - one hour
Author: Polly Pitchford, Full Spectrum Health™"

Summer Hummus

1 tablespoon Dijon-style mustard
1 15 1/2 oz. can Chickpeas (garbanzo beans), undrained
1/4 cup onion, diced
1 large clove garlic, coarsely chopped
1 tablespoon extra virgin olive oil
1 1/2 tablspoons lemon juice
1/4 teaspoon salt
1/4 cup chopped parsley

Place all ingredients, except parsley, in a blender or food processor and blend until smooth. Add parsley and pulse-blend to mix.

Servings: 6 | Cooking Time: Under 15 minutes
Author: Polly Pitchford, Full Spectrum Health™"

Split Pea Soup

1 teaspoon olive or canola oil
1 Spanish onion, chopped
1 carrot, diced
2 stalks celery, sliced
1 1/2 cup green split peas, rinsed
6 cups stock or water
1 bay leaf
1 teaspoon dried basil
salt to taste

Heat oil in a soup pot over medium heat. Add onion and saute until it starts to turn translucent, about 2-3 minutes. Add celery and carrot and saute 2 minutes more. Add split peas, stock or water, basil and the bay leaf. Bring to boil, cover, reduce flame to low and simmer for 1 to 1 1/2 hours, stirring occasionally. Season to taste with salt or vegetable salt seasoning the last 5 minutes of cooking. Salt is not included in nutrition analysis.

Servings: 4 | Cooking Time: 30 minutes - one hour
Author: Polly Pitchford, Full Spectrum Health™"

Spicy Roasted Soybeans

3 cups whole dried Soybeans
6 cups water
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon chili powder

Soak the Soybeans overnight in plenty of water to cover. Drain and spread them evenly over a lightly oiled cookie sheet. Sprinkle with salt, garlic and chili powder. Bake in 300° oven, for 1 hour or until the Soybeans are lightly browned, shaking the pan every 15 minutes. Cool before serving.

Serves: 8 | Cooking Time: Over one hour
Authored By: Polly Pitchford, Full Spectrum Health™

Italian Lentil Soup

1 Spanish onion, chopped
1 large clove garlic, chopped
3 stalks celery, sliced
2 medium carrots, thinly sliced
2 tablespoons olive oil
1 cup dried lentils, rinsed
4 cups water or Vegetable Stock
1 teaspoon dried rosemary
1 bay leaf
1 15 oz. can chopped tomatoes
salt and pepper to taste

In a soup pot, saute onion, celery, garlic and carrots in oil until onion is soft, about 5 minutes. Add remaining ingredients (except salt and pepper) and bring to a boil. Reduce heat to low, cover and simmer for 30-40 minutes, or until lentils are soft. Remove bay leaf . Season to taste with salt and pepper. Puree half and serve.

Servings: 6 | Cooking Time: 30 minutes - one hour
Author: Polly Pitchford, Full Spectrum Health™"

Vegetable Stock

A strained liquid made by cooking aromatics in water or stock to extract their flavors. Using vegetable stock instead of water to prepare grains beans soups and sauces enhances their flavor and nutritional profile.

Definition Provided By: Jenny Matthau

Tuesday, February 6, 2007

Mustard Leaves Sag, Curry (Sarson ka Saag)

This dish originally comes from the Punjab region of India, but is now popular all over Northern India. During mustard growing season, green fields of Punjab and North India are covered with ‘sarson ke phool’, the yellow mustard flowers. Green leaves of mustard are used like spinach and made into a delicious sag/saag. It is served by many 'dhabas', the roadside truckers restaurants. Serves 4-6

  • 500 gm. ‘sarson ka sag’ (green mustard leaves)
  • 100 gm. fresh spinach or palak leaves
  • 100 gm. fenugreek or methi leaves (if fresh not available, use 2 tbs. dry 'kasoori methi'
  • 2 inch piece ginger, peeled and finely chopped (1 heaped tbs. grated). Pieces of ginger, rather than ground ginger, taste nice in this dish.
  • 3-4 cloves garlic, peeled and grated or finely chopped (optional)
  • 2-3 green chillies, or to taste, finely chopped
  • 1 level tsp. turmeric powder
  • Salt to taste
  • 2 tbs. maize/corn meal (flour) or makka atta
  • 2 tsp. sugar
  • For tempering:
  • 2-3 tbs. ghee or olive oil
  • 1 tsp. cumin seeds
  • A pinch of hing or asafoetida
  • 2 medium onions (250-300 gm.), peeled and grated or chopped finely.
  • 3-4 whole dry red chillies
  • 1/4-1/2 tsp. chilli powder (to taste)
  • Clean and wash mustard, fenugreek and spinach leaves well. Drain and chop roughly.
  • Boil the leaves with garlic, ginger, green chillies, turmeric, salt and a little water for 20-30 minutes. You can pressure cook them for 4-5 whistles/pressures/minutes. Turn heat off and cool.
  • Place in a blender, along with corn flour, and grind to a paste.
  • Cook in a pan for a further 10-15 minutes, with the lid closed (it splashes a lot), until it is bubbling gently.
  • Tempering or tarka:
  • Heat ghee or oil in a tarka ladle or small pan.
  • Add cumin seeds and asafoetida and wait for seeds to splutter or turn brown.
  • Add onions and fry until nicely browned. Add whole red chillies and chilli powder, stir quickly with a small spoon and pour over the hot sag.
  • Serve hot, with Makka Roti (corn bread) or Tandoori Roti or Missi Roti and a piece of jagary or gur, with lashings of fresh butter.
Note: If you can't get hold of mustard leaves, fresh 'cabbage greens' leaves are a good substitute.

by: Mamta Gupta

Roasted Spiced Chickpeas

two tins of chickpeas
4 tbsps olive oil
4 large cloves finely-crushed garlic
1 teaspoon ground cumin
1/4 - 1/2 teaspoon cayenne pepper
freshly-ground black pepper

drain, rinse and dry chickpeas. Lay in a single layer on a baking sheet, stir the oil with the garlic and drizzle over the peas. Roast them in a preheated oven, 230° C, for 15 mins. Remove from oven, dry on paper towels, then toss in the mixed cumin, chilli, salt and black pepper.

nibb'lous > from Nigel Slater, Observer mag, Sept 2002


2 x 400g tins chickpeas
6 plump cloves garlic, crushed
2 tsps ground coriander
2 tsps ground cumin
1 medium onion, chopped
2 tablespoons plain flour
1 tablespoon chopped parsley
groundnut oil for deep-frying

drain, rinse and dry chickpeas. Blend in food processor with garlic, spices and onion until smooth. Scoop into a bowl and stir in the flour and parsley. Season with salt and pepper.

stir mixture thoroughly. It should be thick enough to roll into balls. With floured hands, roll chickpea mixture into balls about the size of golf balls, or maybe smaller. Alternatively. Flatten them into patties and shallow-fry them for 2 mins each side, till crisp.

serve them hot, stuffed into warm pitta bread. Traditionally, a cucumber and tomato salad would be stuffed in there too. Although tahini is one of the traditional lubricants for these crisp fritters, I much prefer yoghurt. Particularly when it has had a little cayenne pepper and some chopped mint stirred into it and is spooned over the falafel as you eat.

nibb'lous > falafel

Spiced Cauliflower with Spinach

1 kg cauliflower
3 tbsp vegetable oil
2 onions, finely sliced
2 garlic cloves, finely sliced
3 cm knob ginger, shredded
1 mild fresh green chilli
1 tsp mustard seeds
1 tsp ground cumin or cumin seeds
1 tsp ground coriander
half tsp ground turmeric
pinch of cayenne pepper
400g tinned chopped tomatoes
1 tsp garam masala
1 tsp salt
1 tsp sugar
150g baby spinach
2tbsp coriander leaves

cut the cauliflower into small florets and blanch for 3 mins. Drain, reserving 250ml water. Heat 2 tbsp oil in a frying pan and cook the onions gently for 5 mins, stirring. Add garlic, ginger and chilli and cook for 4 mins. In a second frying pan, heat remaining oil and fry mustard seeds until they start to pop. Add cumin, coriander, turmeric and cayenne, stirring well, then cauliflower, tossing well. Add onion mixture, tomatoes, 250ml water, garam masala, salt and sugar and simmer for 10 mins or until cauliflower is tender and sauce is thickened. Pile spinach leaves on top, cover and leave for 5 mins to wilt, then stir through.
scatter with coriander and serve with rice and pickles.

nibb'lous > spiced cauliflower with spinach

Indian Spiced Cabbage

600g savoy-style cabbage
1 tbsp vegetable oil
1 tbsp mustard seeds
1 tsp cumin seeds
1 onion, finely sliced
1 mild fresh chilli, sliced
1 tsp garam masala
1 tsp turmeric
1 tsp salt
1 tsp sugar

cut the cabbage in half, cut out the core and shred very finely. Heat the oil in a frying pan and add the mustard seeds and cumin seeds, stirring until they pop. Add the onion, cabbage, chilli, garam masala, turmeric, salt, sugar and 200ml water or stock, tossing well. Cover and simmer for 10min until cabbage has softened. Serve hot, with rice or lentils...

nibb'lous > indian spiced cabbage

Carrot and Coriander soup

25g butter
1 medium onion, finely chopped
1 garlic clove, crushed
550g carrots, of which 450g roughly chopped and 110g coarsely grated
1 litre vegetable stock
pinch of freshly grated nutmet
tbsp chopped fresh coriander
150m single cream
salt and freshly ground black pepper

melt butter and cook onion and garlic gently until soft in covered saucepan, without colouring. Add roughly chopped carrots, stock and nutmeg. Cover, bring to boil and simmer gently until the veg are tender. Coolaa little, then purée in a liquidiser. Return to clean pan, stir in grated carrots, coriander and cream. Taste for seasoning. Serve garnished with a swirl of yogurt and more coriander.

nibb'lous > carrot and coriander soup

Cauliflower with Saffron, Pinenuts and Raisins

1 medium cauliflower, broken into small florets (keep the smallest leaves)
3 tbsps olive oil
1 large spanish onion, thinly sliced
50 strands of saffron, infused in 4 tbsps boiling water
3 tbsps pinenuts, lightly toasted
64g raisins, soaked in warm water
salt and black pepper

blanch the cauliflower in boiling salted water for a minute, then drain and set aside.

heat olive oil in heavy saucepan till hot but not smoking, then add onion with a pinch of salt. Turn heat to low, and cook very slowly, stirring regularly, for 15-20 minutes until golden in colour and sweet to smell. Remove from the heat, drain the onions and keep the oil.

set the same pan over high heat, and add back the olive oil. When hot, add cauliflower and leaves. Fry until cauliflower beings to colour, then add onions, saffron infused water, pinenuts, and drained raising. Give everything a good toss, and cook for 5 mins until water has more or less evaporated. Season and serve.

nibb'lous > cauliflower with saffron, pinenuts and raisins

South Indian Cabbage

4 tbsps veg oil
a generous pinch of ground asafetida
1 tsp brown mustard seeds
1 tsp yellow split peas (urad dal)
5-6 fenugreek seeds
2-3 dried red chilis
10 fresh curry leaves or fresh basil
340g green cabbage, cored and shredded
1 tsp salt

put the oil into a large wok or frying pan and set over medium-high heat. When hot, add asafetida. A second later, add mustard seeds - as soon as they start to pop (a matter of seconds) add fenugreek and whole red chillies. Allow the dal to turn red and the chillies to turn dark, then put in the curry leaves and the cabbage. Give a few quick stires. Add salt.

stir and cook for one minute, then cover, turn heat to low and cook for 6-8 minutes until cabbage has wilted (you might need to add a sprinkling of water). Uncover, taste for seasoning, stir and cook for another 1-2 minutes.

nibb'lous > south indian cabbage

Curly Kale and Chickpea Balti

1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp ground coriander (go mad - grind your own!)
1 tsp turmeric
225g curly kale, cut into fine strips
1 x 400g tin tomatoes
1 x 400g tin chickpeas (drained and rinsed) - I always do mine from dried, so about 150g would do there
salt and black pepper to taste

sauté onion and garlic in the oil for about 3 minutes. Add spices and sauté for another 3 minutes. Add the kale, tomatoes and chickpeas. Bring to the boil, reduce heat and simmer for 5-10 minutes, or until kale is cooked.
season to taste, serve with rice of chapattis.

nibb'lous > curly kale and chickpea balti

Beetroot and Chilli Soup

Melt a knob of butter, add a small chopped onion and cook until soft but not coloured.

Add two large cloves of garlic, a red chilli (sans seeds) - both chopped - a teaspoon of cumin, 1/2 tsp of turmeric and a pinch of garam masala or coriander or anything you'd usually put in a curry of your own making.

Cook over a low heat for 2-3 mins stirring.

Add a couple of raw beetroot, diced or grated, and a stick of celery chopped small. Cook for 2 minutes, stirring continuously. Cover and cook gently for 10 minutes, checking to see it doesn't stick.

Add a litre of veg stock and a 400g tin of tomatoes, bring to the boil then simmer gently for 10-15 minutes.

Blend to a smooth puree. Season and serve, perhaps with a dash of vodka and a bit of yoghurt.

nibb'lous > from Mark Ynys Mon

Monday, February 5, 2007

Whole-Wheat Spaghetti with Hazelnuts and Asparagus

12 ounces whole-wheat spaghetti
1 bunch asparagus, ends trimmed
1/3 cup extra-virgin olive oil
1/2 cup (about 2 ounces) hazelnuts, toasted, skinned, and roughly chopped (or substitute pine nuts)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 small wedge (about 2 ounces) Parmesan

Cook the spaghetti according to the package directions.

Meanwhile, with a vegetable peeler, shave the asparagus lengthwise into long ribbons. Add the asparagus to the pasta water during the last 2 minutes of cooking. Drain the spaghetti and asparagus and return them to the pot. Add the oil and hazelnuts; toss. Season with the salt and pepper; toss again. Divide the spaghetti among individual plates. With the peeler, shave the Parmesan over the top.

Tip: To toast hazelnuts, place them on a baking sheet in a 350° oven until they're barely browned and fragrant, 7 to 12 minutes. To remove the skins, transfer the hot nuts to a large kitchen towel, fold one end over the nuts, and rub briskly.

Yield: Makes 4 servings

Whole-Wheat Spaghetti with Hazelnuts and Asparagus : RealSimple.com

Vegetarian Lasagna

1 pound soft tofu
1/2 cup grated Parmesan
2 eggs
3 garlic cloves, minced
2 tablespoons each minced fresh basil, thyme, and oregano, or 2 teaspoons each dried
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
32 ounces homemade tomato sauce or store-bought tomato sauce
1/2 8-ounce package no-boil lasagna noodles
4 ounces fresh prewashed baby spinach (2 cups)
8 ounces mozzarella, shredded (2 cups)

Heat oven to 375º F. Combine the tofu, Parmesan, eggs, garlic, herbs, salt, and pepper in a medium bowl.

Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Spread with about 1 cup of sauce. Arrange one layer of noodles on top. Spread with half the tofu mixture; top with half the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.

Cover with aluminum foil and bake 30 to 35 minutes. Let stand 5 minutes before cutting. Recipe can be made ahead to this point. Cool, cover, and refrigerate up to one day ahead. Reheat at 325º F for 20 minutes or until a knife inserted in the center comes out hot.

Yield: 8 servings

Vegetarian Lasagna : RealSimple.com

Vegetable Fried Rice

1 1/2 cups long-grain white rice
3/4 cup low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon white wine or rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon peanut or olive oil
2 carrots, cut into matchstick-size strips
2 cups snow peas, cut into thirds
2 cups bean sprouts
4 scallions (white and light green parts), thinly sliced
4 eggs, lightly beaten

Cook the rice according to the package directions.

Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger; set aside.

Heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the snow peas, bean sprouts, and 3 tablespoons of the soy sauce mixture and stir-fry until the vegetables are almost tender but still crisp, about 2 minutes. Transfer to a bowl.

Return skillet to medium heat and add the remaining sauce mixture, the rice, and scallions. Cook until warmed through, about 1 minute. Make a large space in the center of the rice and pour the eggs into it. Scramble the eggs with a spatula until set. Stir the eggs into the rice. Transfer the rice mixture to individual plates and top with the vegetables.

Tip: You can improvise with whatever vegetables you have on hand, from fresh broccoli to frozen peas. Or, if you?re out of everything green, you can make the dish without the vegetables, just this once.

Yield: Makes 4 servings

Vegetable Fried Rice : From Real Simple

Three-Bean Salad v2

1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
2 celery stalks, finely chopped
1/2 red onion, finely chopped
1 cup fresh flat-leaf parsley leaves, finely chopped
2 tablespoons finely chopped fresh rosemary
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper

In a large bowl, combine the cannellini beans, chickpeas, kidney beans, celery, onion, parsley, and rosemary.

In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.

Yield: Makes 4 to 8 servings

Three-Bean Salad : RealSimple.com

Three-Bean Salad

1/2 cup canned kidney beans
1/2 cup canned chickpeas
1/2 cup fresh green beans, steamed, or 1/2 cup frozen green beans, thawed
1 teaspoon extra-virgin olive oil
1 teaspoon red wine vinegar
1 tablespoon chopped red onion
1/4 cup diced red pepper
3 butter-lettuce leaves

In a bowl, combine the kidney beans, chickpeas, green beans, oil, vinegar, onion, and red pepper. Divide the mixture evenly among the lettuce leaves and transfer to a plate.

Yield: Makes 1 serving

Three-Bean Salad : RealSimple.com

Split-Pea Soup

1 pound split peas, rinsed
1 tablespoon olive oil
2 medium yellow onions, chopped
2 celery stalks, chopped
2 medium carrots, chopped
5 cloves garlic, peeled
1 bay leaf
8 cups low-sodium vegetable broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Place the peas in a large pot and add enough cold water to cover. Bring to a boil. Cover, remove from heat, and set aside for 1 hour.

Meanwhile, heat the oil in a large pot over medium heat. Add the onions, celery, carrots, garlic, and bay leaf. Cook, stirring occasionally, until softened and golden, about 15 minutes. Drain the peas and add them to the vegetables along with the broth. Bring to a boil. Reduce heat, cover, and simmer gently until the peas are softened, about 45 minutes. Remove from heat. Set aside to cool for at least 10 minutes. Remove and discard the bay leaf. Transfer some of the soup to a blender, filling it no more than halfway. Puree until smooth. Repeat with the remaining soup. Return the soup to the pot and place over medium heat until warmed through, about 10 minutes. Season with the salt and pepper. Ladle the soup into individual bowls.

In Advance: Refrigerate the soup for up to 2 days. Warm it over low heat.

Yield: Makes 8 servings

Split-Pea Soup : RealSimple.com

Pumpkin Lasagna

3 tablespoons unsalted butter, plus more for the dish
1 large yellow onion, finely chopped
1 clove garlic, finely chopped
2 bunches Swiss chard, stems removed and leaves roughly chopped (optional)
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped fresh sage
1/4 teaspoon ground nutmeg
2 15-ounce cans pure pumpkin (not pumpkin pie filling)
2 cups (1 pint) heavy cream
1 1/2 cups (6 ounces) grated Parmesan
1 1/2 18- to 24-ounce packages refrigerated cheese ravioli

Heat oven to 400° F.

In a large skillet, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 5 minutes. Add the garlic and chard (if using) and increase heat to medium-high. Cook, stirring frequently, for 5 to 7 minutes. Season with 1 teaspoon of the salt, 1/2 teaspoon of the pepper, the sage, and the nutmeg.

In a large bowl, combine the pumpkin, cream, 1 cup of the Parmesan, and the remaining salt and pepper.

Place a layer of ravioli in a buttered 9-by-13-inch baking dish. Top with half the onion mixture and almost half the pumpkin mixture. Top with another layer of ravioli. Repeat with the remaining onion mixture and all but 1 cup of the pumpkin mixture. Top with the remaining ravioli, pumpkin mixture, and Parmesan. Sprinkle with the remaining butter, cut into small pieces. Cover and bake for 20 minutes. Uncover and bake for 15 minutes more.

In Advance: Assemble the lasagna but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 25 minutes to the covered cooking time.

Yield: Makes 6 to 8 servings

Pumpkin Lasagna : Real Simple

Pesto Pasta with Green Beans and Potatoes

1 1-pound box linguine or spaghetti
8 ounces Yukon gold potatoes (peeled if desired)
1 tablespoon kosher salt
10 ounces green beans, ends trimmed
1 cup store-bought pesto
1/4 cup (1 ounce) grated Parmesan
1/4 cup pine nuts, toasted (optional)

Cook the pasta according to the package directions.

Meanwhile, place the potatoes and salt in a large saucepan. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are almost but not quite tender, about 15 minutes. Add the beans and cook until tender, about 5 minutes. Drain the potatoes and green beans in a colander. Let cool slightly. Cut the potatoes into a 1/2-inch dice and cut the green beans into 1-inch pieces.

Place the pasta in a large bowl and add the potatoes, green beans, pesto, Parmesan, and pine nuts (if using). Toss to combine.

Tip: There's no need to peel thin-skinned potatoes like Yukon golds. But be sure to scrub them.

Yield: Makes 4 servings

Pesto Pasta with Green Beans and Potatoes : RealSimple.com

Pasta e Fagioli

1/2 cup whole-wheat pasta
1 teaspoon olive oil
1 clove garlic, sliced
1/2 cup canned diced tomatoes, drained
1/2 cup canned white beans, drained and rinsed
2 tablespoons (1 ounce) grated Parmesan

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a small skillet over medium-high heat. Add the garlic and cook 1 minute. Add the tomatoes and beans and cook, stirring occasionally, until heated through, about 3 minutes. Add the cooked pasta. Remove from heat and stir in the Parmesan.

Yield: Makes 1 serving

Pasta e Fagioli : RealSimple.com

Marinara Sauce with Linguine Recipe

1 tablespoon olive oil
4 cloves garlic, thinly sliced
1 28-ounce can whole or diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon sugar
16 ounces linguine

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Remove from heat.

Cook the linguine according to the package directions. Drain and divide among individual plates. Spoon the sauce over the top.

Yield: Makes 4 servings

Marinara Sauce with Linguine : RealSimple.com

Pasta Ratatouille

1 cup whole-wheat pasta
1 tablespoon olive oil
1/2 cup diced eggplant
1/2 cup diced zucchini
1/2 cup grape tomatoes, halved
1/2 cup marinara sauce
2 tablespoons grated Parmesan

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until tender, about 4 minutes. Stir in the zucchini, tomatoes, and sauce. Reduce heat to medium-low and simmer for 8 minutes. Add the cooked pasta and toss to combine. Transfer to a bowl and sprinkle with the Parmesan.

Yield: Makes 1 serving

Pasta Ratatouille : RealSimple.com

Garden Pasta

1/4 cup whole-wheat pasta
2 teaspoons olive oil
1/2 cup diced eggplant
1/4 cup sliced button mushrooms
1 clove garlic, sliced
1/2 cup diced zucchini
1/2 cup sliced red pepper
2 teaspoons balsamic vinegar

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the eggplant and mushrooms and cook, stirring occasionally, until tender, about 4 minutes. Add the garlic, zucchini, red pepper, and vinegar. Cook 2 to 3 more minutes. Stir in the cooked pasta and transfer to a plate. Serve hot or cold.

Yield: Makes 1 serving

Garden Pasta : RealSimple.com

Chickpeas and Balsamic Vinegar Bruschetta

1/2 baguette
1 15-ounce can chickpeas, drained, rinsed, and roughly chopped
1/2 cup fresh flat-leaf parsley leaves, roughly chopped
1 clove garlic, finely chopped
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side).

In a medium bowl, combine the chickpeas, parsley leaves, garlic, oil, balsamic vinegar, salt, and pepper. Spread the mixture on the rounds.

Yield: Makes 4 to 6 servings

Chickpeas and Balsamic Vinegar Bruschetta : RealSimple.com

Cilantro Pesto

3 garlic cloves, peeled and coarsely chopped
2 cups fresh cilantro, lightly packed
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Place the garlic and cilantro in the work bowl of a food processor fitted with a metal blade. With the processor running, slowly add the oils, lemon juice, salt, and pepper. Process until smooth.

Place the pesto in an airtight container and freeze for up to 4 months. To thaw, microwave on low for 2 to 3 minutes.

Yield: 6 servings

Cilantro Pesto : RealSimple.com

Butternut Squash Pizza

1 butternut squash (about 2 pounds), peeled
1 small yellow onion, sliced into 1/4-inch-thick rings
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1-pound package refrigerated pizza dough
1 tablespoon cornmeal
1 tablespoon fresh thyme leaves
1/2 cup fresh ricotta

Heat oven to 400° F.

Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.

Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.

Yield: Makes 6 servings

Butternut Squash Pizza : RealSimple.com

Pasta with Lentils and Arugula

2 tablespoons olive oil
2 large onions, halved and thinly sliced (4 cups)
coarse salt and ground pepper
12 ounces plum tomatoes, cored and diced (about 2 cups)
¾ cup lentils, picked over and rinsed
12 ounces orecchiette pasta
1 bunch (8 ounces) arugula, stemmed and coarsely chopped
½ cup finely grated Parmesan cheese, plus more for serving (optional)

Orecchiette are small ear-shaped pasta shells; fusilli or farfalle can be used instead. You can also replace the arugula with two cups whole fresh Italian parsley leaves.

1. Heat oil in a large skillet over medium-low heat. Add onions and ½ teaspoon salt; cover, and cook until onions wilt, about 20 minutes. Uncover; raise heat to medium. Cook, stirring often, until onions are dark brown, 20 to 25 minutes more.

2. Add ¼ cup water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat.

3. Meanwhile, in a medium saucepan, cover lentils with water by 1 inch. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain; stir into onion mixture. Season with salt and pepper.

4. Cook pasta in a pot of salted water until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.

5. Add lentil mixture, arugula, cheese, and reserved pasta water; toss. Season with salt and pepper. Serve with more cheese, if desired.

Per serving: 397 calories; 7.8 grams fat; 18.9 grams protein; 64.9 grams carbohydrates; 11.1 grams fiber

Pasta with Lentils and Arugula | Everyday Food
Serves 6 | Prep time: 35 minutes | Total time: 45 minutes

Pasta Salad with Broccoli and Peanuts

Coarse salt
½ pound whole-wheat fusilli
2 heads (2 pounds) broccoli
3 tablespoons vegetable oil
½ teaspoon red-pepper flakes
¼ cup rice vinegar
2 tablespoons smooth peanut butter
3 tablespoons soy sauce
1 bunch scallions, thinly sliced crosswise (1 cup)
½ cup roasted peanuts, coarsely chopped

1. In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.
2. Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.
3. Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and ¾ cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
4. In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.

Everyday Food | Pasta Salad with Broccoli and Peanuts
Serves 4 | Prep time: 35 minutes | Total time: 35 minutes

Pasta Primavera

1/2 16-ounce box ziti
1/2 bunch asparagus (about 12 spears), cut into 2-inch pieces
1 16-ounce tub mild fresh salsa
4 ounces soft goat cheese
1 teaspoon sugar

Cook the pasta according to the label directions, adding the asparagus to the boiling water during the last 5 minutes of cooking. Drain. Meanwhile, heat the salsa in a large skillet over medium heat, stirring frequently until the tomatoes release their

juices, 2 to 3 minutes. Stir in the goat cheese and sugar and heat until smooth. Pour the sauce over the pasta and toss.

Yield: Makes 4 servings

Pasta Primavera : RealSimple.com

Lasagna-Style Baked Ziti

1 pound ziti
1 tablespoon olive oil
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1/2 cup chopped fresh oregano (optional)
1 26-ounce jar pasta sauce
1/2 cup (2 ounces) grated Parmesan
1 15-ounce container ricotta
1 10-ounce box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella

Cook the ziti according to the package instructions.

Heat oven to 400° F.

In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.

Tip: If you prefer, substitute chopped broccoli for the spinach.

Yield: Makes 4 servings

Lasagna-Style Baked Ziti : Real Simple

Sweet Pea and Mint Soup

2 tablespoons unsalted butter
1 cup chopped yellow onion
2 cups vegetable broth
4 cups frozen peas
3/4 cup loosely packed mint leaves
1 teaspoon kosher salt
1 teaspoon sugar

Melt the butter in a saucepan over medium heat. Add the onion and sauté for 3 to 4 minutes or until tender. Add the broth and bring to a boil. Place the peas, mint, salt, and sugar in a blender. (Because hot liquids expand when blended, hold the lid firmly in place with a kitchen towel before blending.) Blend until smooth. Pour the hot broth mixture over them. Return to saucepan to heat through. Serve warm.

Yield: Makes 4 servings

Sweet Pea and Mint Soup : RealSimple.com

Smashed Peas with Mint Bruschetta

1/2 baguette
1 10-ounce package frozen peas, thawed
1 chopped fresh mint
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side).

Process the peas in a food processor until roughly chopped. Stir in the mint, oil, salt, and pepper. Spread the mixture on the rounds. Garnish the bruschetta with fresh mint leaves, if desired.

Yield: Makes 4 to 6 servings

Smashed Peas with Mint Bruschetta : RealSimple.com

Pasta with Smashed Peas

1 pound pappardelle, tagliatelle, fettuccine, or linguine
1 16-ounce package frozen peas, thawed
3/4 cup ricotta
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil

Cook the pasta according to the package directions.

Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add 1/2 cup of the ricotta, season with the salt and pepper, and pulse to combine.

Drain the pasta, reserving 1/3 cup of the pasta water. Return the pasta to the pot. Add the pea puree and reserved pasta water and toss. Divide the pasta among individual bowls. Top with the remaining ricotta, a sprinkle of chives, and a drizzle of oil.

Tip: Tagliatelle (pronounced tal-ya-TEL-ee) are pasta ribbons that are wider than fettuccine. Pappardelle (pa-par-DEL-lay) are even wider. Both work well with somewhat chunky sauces.

Yield: Makes 4 servings

Pasta with Smashed Peas Recipe : RealSimple.com