Eggplant Caviar

Well, the name alone has kept me away from many similar sounding recipes, but when it comes from Smitten Kitchen, I just can’t help myself!

And good thing, this was fabulous! (Although the garlic was a bit offensive to my dinner partner later that evening.)

Makes about 2 cups

1 eggplant, about 1 pound

Half a large tomato or one Roma

2 to 3 small garlic cloves

3/4 teaspoon salt

Few grinds of black pepper

3 tablespoons vinegar

1 1/2 teaspoons vegetable oil

Preheat oven to 350 degrees. Prick the eggplant all over with a fork, and roast on a foil-lined baking sheet for 30 to 45 minutes, until soft. Make a few slashes in the bottom of the eggplant, and drain it in a colander for about 20 minutes. Cool completely.

Cut eggplant open and scrape out flesh and seeds with a fork onto a cutting board, discarding the skin. With a large knife, chop the eggplant flesh into very small bits. (Unfortunately, the food processor, although speedier, only purees the eggplant, leaving little texture.) Scrape into a medium bowl.

In a food processor, puree the tomato with garlic. Pour puree into bowl with chopped eggplant, add the salt, black pepper, vinegar and vegetable oil. Adjust seasonings to taste.

Adzuki Butternut Squash Soup

This recipe happened from a perfect pairing of ingredients. I found chipotles in adobo about a month ago, and quickly swiped them. Then, I bought Adzuki beans on a whim, to try something new. Butternut squash is always plentiful, and then the weather turned cold.

2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon cumin
3 teaspoons finely chopped chipotle pepper
2 teaspoons fine grain sea salt
2 medium-large onions
6 cloves garlic, minced
4 cups butternut squash, peeled and cut into 1/4-inch dice
5 - 6 cups water
1-2 red bellpeppers OR 5 tomatoes, chopped
4 cups cooked or canned adzuki beans

Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and saute for a minute or two - until aromatic. Add the onions and saute another 5 minutes or so, until they start to go translucent. Add the garlic and bell pepper, if using stir well, and then add 5 cups of water. Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for a few minutes, until the pepper begins to soften—no more than 5 minutes.

Once the pepper has softened, add the squash and use a potato masher and break up the pieces a bit. Add the tomatoes (if not using bell pepper), and cook a couple more minutes before adding the beans. Serve drizzled with the cilantro.

Comments: What can I say? It's healthy and delicious, and freezes well, so I have leftovers for rainy days. I love it.

Clotilde’s Rice and Beans

I honestly can't say what it is, I have other recipes quite similar to this, but something about this is just oh-so good, I can't get enough! (Although it’s not photogenic for anything!)

-240 ml (1 cup) mixed dried beans and legumes
- 240 ml (1 cup) brown rice
- a 3-cm (1-inch) piece of dehydrated kombu seaweed (see note below)
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon juice
- 1 rounded teaspoon strong mustard
- Tabasco sauce
- 2 tablespoons good oil, such as olive or sesame
- a small bunch chervil or flat-leaf parsley or cilantro, roughly chopped
- sea salt
- freshly ground black pepper
- mixed greens for serving

Makes 4 to 5 servings.

Soak the beans in a large bowl of cold water for 12 hours, or up to a day.

A little while before cooking, soak the rice: rinse in fresh water, drain well, and put in a medium saucepan. Add the volume of water recommended on the package -- mine says to use double the volume of water, but I use a little less (1 4/5 cups rather than 2 cups) because I like the texture better that way -- and let the rice soak in the water for 20 minutes to 1 hour.

Rinse the soaked beans in fresh water and put them in another medium saucepan with the kombu. Cover with cold water (no salt) by about 2 cm (1 inch), cover, and bring to a simmer. As the water comes to a simmer, a white foam will collect at the surface; skim and discard it.

Cook the beans at a low simmer for 1 hour, or until the beans are just cooked through: you want them to retain their shape, and not turn to mush. Drain, remove the seaweed, and let cool slightly.

While the beans are cooking, get the rice started. Add 1/4 teaspoon salt to the pan, cover, bring to a simmer, then lower the heat and cook at a low simmer, without disturbing, until all the water is absorbed -- this will take anywhere from 12 to 40 minutes, depending on your particular type of rice. Remove from the heat and let rest for 10 minutes, then uncover and let cool slightly.

In a large salad bowl, combine the vinegar, lemon juice, mustard, 1/4 teaspoon salt, and Tabasco sauce and pepper to taste. Add the oil slowly, stirring to blend and form an emulsion.

Add the beans and fold them in gently with a spatula; you want to coat them with the dressing without mushing. Fluff the rice with a fork (to separate the grains) and add it in along with the herbs -- again, using a gentle hand. Taste, correct the seasoning and (probably more important) the acidity of the dressing, and serve in shallow bowls, on a bed of mixed greens.

Pasta with Leeks, Spinach, and Sundried Tomatoes

Captious vegetarian posted about this recipe recently, and it just sounded like a great combination of flavors and perfect for the veggies I was seeing at the verduleria. Here's the version I made:

• 2 T. olive oil
• 2 large leeks, total weight about 450g/1lb, thinly sliced
• 500g pasta
• 200ml tub Casan Crem*
• 1 T. mustard
• 125g Roquefort cheese
• 8 sundried tomatoes
• 225g bag spinach leaves

1. Soak the sun dried tomatoes in 1/2 cup boiling water. Put a large pot of water on to boil.
2. Heat the oil in another large pot (do this part first if you only have one pot). Add the leeks and a pinch of salt, and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes.
3. When the leeks are done, add the mustard and mix. Add in the spinach leaves, cover, and turn off the heat.
4. Cook the pasta in salted water. Drain the pasta.
5. At this point the tomatoes should be soft. Remove from the water, reserving the soaking liquid. Slice the tomatoes and add them to the vegetables with the Casan Crem. When the pasta is done add it to the sauce as well, adding enough of the tomato soaking liquid to make the sauce coat the pasta. Heat gently and serve immediately.

*Casan Crem is often thought of as the Argentine equivalent of sour cream. It has the texture of cream cheese, but that sour twang you find in…sour cream! The original recipe calls for crème fraîche

Comments: This was delicious, but unnecessarily heavy. I think the Casan crem was a bit much, and would like to try it again without, and maybe a touch more olive oil, if necessary.

Tomato Tart (Best of Craigslist)

I've had this Craigslist recipe forever, but kept passing it up for the fabulous Tarte a la Moutarde. However, the time came when I was in the mood for something new—and possibly facing an olive craving? And it was time to try a new tomato tart.

1 Pre-baked pie crust (I used this recipe from Smitten Kitchen)
4 onions, sliced in rounds, then sliced in half
2 cloves of garlic, peeled and minced
2 tablespoons olive oil
1/3 cup of Dijon mustard
2 medium-large sized tomatoes, sliced
6 canned Kalamata olives, thinly sliced
6 regular Spanish olives with pimentos, thinly sliced
1/2 to 3/4 cup or of fresh finely grated parmesan cheese
good drizzle of olive oil
1 heaping tablespoon of snipped chives

1. Caramelize onions in olive oil as long as it takes to get them that lovely brown color on low heat. During the last 10-15 minutes toss in the garlic and cook.
2. When tart crust is done and cool, slather the bottom with mustard. Spoon in the onions and spread evenly. Slice the tomatoes and cover the onions with them, overlapping them.
3. Toss on the sliced olives. Sprinkle the top with parmesan cheese and drizzle lightly with olive oil. Bake in pre-heated 375 degree oven until the top is brown, 10 to 15 minutes. I used the broiler briefly to get it brown on top.
4. Snip chives on top. Serve.

Comments: I followed the recipe up until the chives, as I just didn't have them. Well, and I made the pie crust in a cake pan, which wasn't exactly a successful substitution. The tart was yummy, I think I have an unhealthy addiction to tomato tarts, but the Tarte a la Moutarde is still my favorite.

Double Broccoli Quinoa

This is something i made once from 101 Cookbooks, thought it was nearly terrific. I used frozen broccoli in the middle of summer, so it seemed with a tweak in the pungent raw garlic and fresh broccoli, it could be mind-blowing

3 cups cooked quinoa
5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream

Heat the quinoa and set aside.

Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.

Serves 4 - 6.

Comments: So, I tried this again, halving the garlic called for, and still found the recipe overwhelmingly garlicky. I'm not sure what other differences I made from the last time I used the recipe, but after a second try, it's just not worth repeating.

Ultimate Peanut Butter Cup Cake

I had a full day ahead of me and a craving for a cooking adventure (one last hurrah before my roommates returned and I had to go back to sharing the kitchen), so I clicked through some archived recipes, and came across the Ultimate Peanut Butter Cup Cake recipe posted by The Voracious Vegan.

I had to make some changes, so here’s how I did it.

2 1/3 cup all-purpose flour

2 t. baking powder

½ t. baking soda

¼ t. salt

1½ c. granulated sugar

½ c. natural peanut butter

1/3 c. butter at room temperature

1 c. milk

¼ cup mashed banana

2 t. vinegar

1 t. vanilla extract

1 c./180 grams chocolate

1 c. natural peanut butter

½ c. powdered sugar

1/3 c. butter at room temperature

Pre-heat the oven to 350F and oil and flour two 8-inch round cake pans. In a large bowl, combine the sugar, peanut butter, and butter and beat until fluffy. Beat in the milk, banana, vinegar, and vanilla extract. Add flour, baking powder, baking soda, and salt and stir until just combined. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Cool.

Melt the chocolate chips in a double-broiler over gently simmering water. Combine the melted chocolate with the peanut butter, powered sugar, and butter and until fluffy.

Remove the cooled cakes from the pans and spread about one-third of the frosting over 1 of the cakes. Place the other cake over it and frost the top and sides. Cover and store in the refrigerator until serving time.

Comments: This was rich and delicious, though not as awe-inspiring as I expected from The Voracious Vegan’s buildup of the recipe. It was great though, as I had all the ingredients, and made my first cake in Argentina’s crazy (unpredictable) gas ovens!

“Grilled” Summer Vegetable Salad

All the summer veggies looked fabulous at the verduleria today, and I was craving some major veggies, so I took a bit of each with a salad in mind. Eggplant, cherry tomatoes, basil, cucumber, something Mediterranean was coming to mind, and I wanted to douse it in balsamic vinegar.

I started with this recipe, which was quite close to what I was shooting for. And then I found this recipe for my balsamic dressing, which seemed great, until I had it almost made and saw the 3/4 cup oil it called for!

So, here’s what I did…

1 small eggplant

1 small onion

1 red bell pepper

1 cup cherry tomatoes, halved

1 smallish cucumber

3 T. chopped basil

2 Tablespoons balsamic vinegar

1 Tablespoon red wine vinegar

1 Tablespoon Dijon mustard

1 teaspoon light brown sugar

1 garlic clove, crushed through a press (optional)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup extra virgin olive oil

Cut the onion, eggplant, and bellpepper to bite sized pieces. Toss with cherry tomatoes and 1 T. oil, salt, and pepper and place in the oven for 5-10 minutes.

Meanwhile, cut the cucumber into wheels, and cut each wheel in half. Chop basil. Mix remaining ingredients together until blended.

Take the veggies out of the oven, and toss with dressing. Allow to cool to desired temperature before adding cucumber and basil. Makes about 3 servings.

Comments: This turned out great, although it had about twice as much dressing as needed. Next time I’d only use half the dressing. I didn’t miss the feta I’d normally think was essential with something like this…maybe I’m adapting?

Chickpea “sliders”

After my initial bean-burger success, I eagerly raced on…after hearing great reviews of this recipe, adapted by 30 Bucks A Week here. And they were fabulous, so much flavor, I wouldn’t dream of hiding them in a burger, but try them as you like…here’s the recipe with MY adaptations…

Middle Eastern Chickpea Sliders

Adapted from Cooking Light, November 2009

· about 1/2 cup breadcrumbs (I used these as I have tons, but I’d prefer to use the potato in the original recipe)

· 3 T. oil, 3 tablespoons, divided (I used olive oil for the first T, followed by canola)

· 1 large clove garlic

· 2 1/2 cups cooked chickpeas

· 1 T. minced celery leaves (I subbed these for the parsley since they’re what I had on hand, and it was a great move)

· Salt, 1/2 teaspoon (or more, I salted to taste)

· Lemon zest, 1/2 teaspoon

· 1/4 t. cumin

· 1 T. onion flakes (because I had them)

· Pepper, 1/4 teaspoon

· 1 T. chia seeds soaked in 1/2 cup water (I had no eggs on hand, but also like that this made the recipe vegan)

Process all ingredients in a food processor (or mash and mix by hand) until well blended. Stir in remaining chickpeas. Form small patties with the mixture, about 2 heaping tablespoons each patty.

Heat one tablespoon oil in a large nonstick skillet. Add patties to pan, cook over medium heat for four minutes and turn over and cook for another four minutes. Work in batches if your pan isn’t big enough.

Makes about 9 patties.

So, I loved these! They were fairly crumbly which could be due to the lack of potato or eggs, but the taste was phenomenal, and they are quite healthy, especially if you can reduce the oil used to cook them (my one beef with the recipe).

Butternut Squash with Quinoa and Dried Fruit Stuffing

Angela of Oh She Glows posted this tempting-looking Baked Acorn Squash with Quinoa, Cranberry, and Apricot Stuffing. As I’d just baked a giant butternut squash, and had quinoa ready to go, I gave it a go.

Obviously, I tweaked it to what’s available in Argentina, but thought I stayed pretty close to the original recipe, overall. So what happened?

SERVINGS: 4

INGREDIENTS
1 cup quinoa

1 tablespoon unsalted butter

3/4 cups diced onion

salt

1/4 cup diced carrots

1/4 cup diced celery

1 teaspoon ground ginger

1 teapoon dried sage

1/3 cup golden raisins
1/4 cup dried peaches, chopped the size of raisins

1/3 cup sesame seeds

1/4 teaspoon freshly grated nutmeg

pinch of ground cinnamon

freshly ground black pepper

roasted butternut squash

PREPARATION

1. Simmer the quinoa in 2 cups of water until fluffy, 15 to 20 minutes.

3. While the quinoa cooks, melt the butter in a saucepan over medium heat. Add the onions and 1/2 teaspoon of salt and cook until softened, stirring frequently, about 3 to 4 minutes. Stir in the carrots, celery, ginger, and sage.

4. Cover the pan and simmer until the vegetables are tender, 5 to 7 minutes (add a tablespoon of water, if necessary, to prevent scorching.)

5. In a large bowl, toss together the quinoa and vegetables. Stir in the dried fruit, sesame seeds, nutmeg, and cinnamon, season with salt and pepper. Top squash with mixture, and heat in oven until hot.

Well, it was edible, but definitely not on my list of top 100 recipes. I mixed the leftovers with a tablespoon of arugula pesto, which helped considerably. It was very short on vegetables for my taste, but it also just didn’t come together. I won’t be making it again.

Sweet Potato-ish Gnocchi

I first attempted gnocchi about a year ago, a first attempt, that ended like most first attempts at gnocchi in utter failure. I want to say a large part of it wasn’t my fault so much as my ignorance. My coworker made us butternut squash gnocchi for lunch frequently, and assured me it was simple. Unquestioningly, I believed her, and set to work.

Now, nearly a year later, inspired by the Outside of the Box Challenge (thanks Rachel!), I attempted it again.

I still had no intention of following a beginner’s recipe, not after Alicia at Vegan Epicurean posted such an easy-sounding Sweet Potato Gnocchi recipe. But this time, I knew some research was in order.

Sure enough, my initial brushing over of Alicia’s “I used to make this all the time…” was nearly fatal. I studied the techniques used by Deb at Smitten Kitchen (here) and Heidi at 101 Cookbooks (here), and set to work.

I used the same basic recipe found on Smitten Kitchen and 101 Cookbooks, but subbed a sweet potato in with my two white potatoes. I had already baked the potatoes per Alicia’s recipe, which left the outside hard (beyond the skin), and my shredder…well, it’s crap, so that idea was quickly sacked.

I did my best to imitate Heidi’s technique with a fork. The dough appeared a little chunky, which I think was due to the texture of the sweet potato, and I used significantly more flour than called for, but not so much as with the butternut squash disaster.

And, it appears to have paid off! While they may not be perfect gnocchi (they certainly don’t look perfect), it was perfectly delicious with some homemade pesto (although I employed my new mini-food processor rather than the make-shift mortar and pestle this time around)!

Walnut Cheeze Spread

I’ve been attempting to eat more vegan, and intrigued by vegan cheezes for a while. I have no idea where to begin to look here in Argentina, but Alicia at Vegan Epicurean has also been talking about them. I finally bought some walnuts to make the cheeze, went back to her site, and…nothing?

So, I emailed her, and apparently walnuts are the one nut she hadn’t used to make cheeze! But she promised to try it out right away, and sure enough, within a few days, a very simple recipe was posted on her site, and I set to work, soaking my almonds.

All went according to plan, until I started the food processor. She warned you may have to scrape it down once or twice to get a smooth consistency. My mini-processor lasted about 10-seconds before needing a scrape down…and 10 more…and 10 more…and…well, finally I gave up, and decided it’d be tasyt or not, but it would never be creamy in my machine.

I stuck the mixture (smelling cheezey due to the nooch) in the fridge overnight, and checked it out the next day.

I can’t comment on cheesieness, as I have very little vegan cheeze experience, and the texture was WAY off for real cheese, but it definitely made a yummy spread, and I can see making it a PB substitute (since there’s no other nut butters sold here)… and maybe even a cheese sub, under the right circumstances?

Black Bean Burgers

Rachel at Shedding It and Getting It posted this recipe for black bean burgers, and as I had some black beans to use, I jumped on it. I’m always interested in finding recipes for burgers and (un)meatballs, so this was perfect.

Ingredients

4 cups cooked, rinsed and drained black beans (I used two 15-ounce cans)

1/2 cup whole wheat breadcrumbs

2 large eggs

4 scallions, both white and green parts, minced

3 tablespoons (a small handful) chopped basil or cilantro, or a combination

2 garlic cloves, minced

1.5-2 teaspoons ground cumin

1 .5 teaspoons dried oregano

1-2 teaspoons crushed red pepper flakes

1 teaspoon coarse salt

1/2 teaspoon ground black pepper

Instructions

Place 2 cups of the black beans in the bowl of a food processor and pulse until chunky.

Transfer to a large mixing bowl. Add remaining whole black beans, with bread crumbs, eggs, scallions, fresh herbs, garlic, cumin, oregano and red pepper flakes and mix until well combined.

Roll the mixture into balls and flatten to form patties. Suggested diameter: 3 inches; otherwise, the patty will be difficult to flip when cooking. [Extra step that's worth doing: Place patties on a plate or tray and chill for 15 minutes so they can set up.]

When ready to cook, remove patties from refrigerator and sprinkle with salt and pepper. Place in a nonstick pan coated with cooking spray.

Cook for about four minutes on first side or until well seared and with a spatula, turn onto the second side and allow to cook for an additional five minutes, over medium heat. Flip carefully…I had to use my fingers to guide them to keep them from breaking apart. (One did, so that crumbly one was mine!)

And they turned out great. The guac really clinched it, as they were a bit difficult to handle (crumbly), but I could definitely see throwing these in between some buns, and saying adios to Morningstar forever!

(And yes, for those of you who may be wondering, two at a time was WAY too much!)

Eggplant Lasagna with Nona’s Tomato Sauce

No pictures, this will be quick:

Eggplant Lasagna from Danny Boone

I’ve been wanting to try this idea forever. While it made for a good dinner, it definitely didn’t feel like lasagna. Next time I’ll try my own lasagna recipe, and just sub the noodles with eggplant to see how it goes.

The sauce was even less impressive. I had a bad feeling going in, using that many carrots, but figured I’d give it a go…my own creations have been much healthier and much tastier.

Baked Apple Pudding

I first heard breakfast puddings mentioned on Oh She Glows. But, as she’s wont to do, Angela used a ton of “special” ingredients—some I didn’t have on hand, others are probably impossible to even find here. So, I tracked back to her reference, in Diet, Dessert and Dogs, which may just get added to my Reader lineup real fast. I’ve been to that site about 5 times in the last week!

Diet, Dessert and Dogs had a slightly simpler recipe, but it still was a bit more complex than ideal, and had another reference in Have cake, will travel. Jackpot!

This recipe called for the complicated ingredient of applesauce—I know I’ve seen it here, but I gave up on looking real quick, when I realized how easy it is to make!

• 1/2 teaspoon butter, to grease the ramekins
• 1/4 cup (20 g) old-fashioned oats
• 3/4 cup (75 g) walnuts halves
• 1/4 c raisins
• 1/2 cup (122 g) applesauce
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cinnamon, plus a little extra to sprinkle on top
• Pinch fine sea salt
• 1/4 teaspoon baking powder

1. Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat two 6-ounce oven-safe ramekins with butter.
2. Combine oats and walnuts in food processor. Blend until finely ground, and that the walnuts start to release their oil a little.
3. Add dates, and process until the pieces of dates disappear into oblivion.
4. Add the rest of the ingredients and process until smooth, scraping sides and bottom once to make sure everyone joins the party.
5. Divide the sticky batter into the prepared ramekins. Sprinkle just a pinch of ground cinnamon on top of each ramekin.
6. Bake for 10 minutes. Let cool and chill in the fridge before eating.

Yield: 2 servings

429 calories, 29 grams fat, 6 grams fiber

Comments: This was tasty, but heavy. I baked it all in one pan, since that’s what I had, and it worked out fine. It wasn’t as creamy as the photos appeared, but I probably should have processed it more. Next time I’ll make three servings and have some fruit with it, as that’s more in line with my typical breakfast patterns. I also can’t wait to experiment!

Shakshuka

I’d heard a bit about Shakshuka, and it sounded so perfect for a vegetarian meal, I was immediately intrigued. Sweet Amandine posted a recipe, and tomato season hit, and suddenly, the stars were aligned.

1 large yellow onion, sliced
4 garlic cloves, chopped
1 28 oz. can of whole tomatoes
1 T. tomato paste
1 can of black beans, rinsed and drained
4 large eggs
1/4 tsp. cayenne pepper (or more)
Salt and pepper to taste
Chopped fresh cilantro
1 bunch fresh spinach
1 cup brown rice

Bring the 1 cup of brown rice to a boil in 2 cups water. Turn the flame to low, and allow the rice to simmer gently until all of the water is absorbed (approximately 40 minutes).

Slice the onion into thin rounds and sauté in about a tablespoon of olive oil. Once the onions are translucent, add the chopped garlic. When the aroma of the garlic rises, stir in the tomato paste. Then, pour the can of tomatoes, juices and all, into the pan. Break up the whole tomatoes with a wooden spoon. Season with the cayenne pepper and salt. Stir. Allow the tomatoes and onions to simmer insistently; the goal is to reduce some of the liquid in the pan. Give it a stir every now and then. When the sauce thickens (approximately 20 minutes), stir in the drained black beans. Once the beans are heated through, use the back of a wooden spoon to make four round indentations in the bed of simmering vegetables. Crack one egg into each little hole. Cover the pan, and allow the eggs to poach for 3-4 minutes. Don't let the yolks firm up all the way. (Unless, for some reason, you have something against gorgeous yellow yolks seeping deliciously into your rice and tomatoes.)

Meanwhile, heat a few dribbles of olive oil in a second pan and sauté the spinach until it is just a little wilted. It should only take a couple of minutes.

Spoon a little mound of brown rice onto each plate. When the eggs are finished, scoop out each one, together with its tomato-y bed, and place over the rice. Sprinkle with a pinch of cilantro, and drop a few forkfuls of spinach on the side.

Serves 2-4 people, depending on whether you and your guests prefer one egg or two. (What with the beans and rice, one egg happens to be plenty filling.)

Comments: The good thing about vegetarian dishes is that even when they don’t work out for you, they’re rarely inedible. This was the case with this one. I subbed white beans for black, since that’s what I had cooked, and otherwise stuck to the recipe.

The spinach was the first disappointment. It sat by its lonesome, despite my efforts to include it in the mix. The flavors just didn’t meld and include it as they should. The rice had an easier time, being underneath everything. However, the biggest issue was that my egg never really cooked. I made two attempts, the second with a bit higher heat, and fully covered, and had marginally better results, but this still didn’t compete with the idea in my head. I may try this again, with a different recipe, or may just wait until it crosses my way in a professional context.

Lemon Barley Risotto

I was looking to experiment with barley, in order to diversify my grain intake, and this sounded like a good option, from 101 Cookbooks.

3 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 cebolla verdeo, grande (giant giant green onion), chopped
3 cloves garlic, chopped
1 teaspoon fine-grainsalt
2 cups lightly pearled barley
1 cup white wine
5 1/2 cups whey (I had it on hand, water or stock work as well)
Grated zest of 3 lemons (more to taste if you like)
1/2 cup Parmesan cheese
1/2 cup cream
3 big handfuls of greens, chopped

Heat the olive oil in a large, heavy saucepan over medium heat, then add the onions, shallots, garlic, and salt and saute, stirring constantly, for about 4 minutes, or until the onion begins to soften.

Add the barley to the pot and stir until coated with a nice sheen, then add the white wine and simmer for 3 or 4 minutes, until the barley has absorbed the liquid a bit. Adjust the heat to maintain a gentle, active simmer.

In increments, add about 6 cups of water or stock, 1 cup at a time, letting the barley absorb most of the liquid between additions; this should take around 40 minutes altogether. Stir regularly so the grains on the bottom of the pan don't scorch. You will know when the barley is cooked because it won't offer up much resistance when chewing (it will, however, be chewier than Arborio rice).

When the barley is tender remove the pot from heat. Stir in the lemon zest, Parmesan, and cream. Taste and adjust - add more salt if needed, more lemon zest. Then stir in the greens. Garnish with toasted pine nuts and a dusting of extra Parmesan before serving.

Easily serves 4 to 6.

Comments: I need to learn to halve recipes! Of course, it says quite clearly it makes a lot of servings. Anyway, it was good, but not mind-blowing. I made a side of beets and paneer, and ended up mixing them in. I’ll definitely pursue the risotto idea, but not this specific recipe. Maybe this one?

Peanut Butter Cookies

I wanted something sweet, quick, and easy. AllRecipes had this highly rated recipe.

Ingredients

• 1 cup peanut butter
• 1 cup white sugar
• 1 egg
• 1 t. vanilla

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.

Comments: These served the purpose, but next time I’d put in the extra effort to make the flour, eggs, and butter version.

Homemade Apple Sauce

I needed apple sauce for this recipe, and since it didn’t show up at my first two grocery stores, I decided to google it. Gold! This recipe, adapted from AllRecipes was perfect!

• 2 apples--cored and chopped
• 1/4 cup water
• 1 1/2 T. white sugar
• 1/4 teaspoon ground cinnamon

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then process in a food processor.

Asian Ginger Dressing

• 3 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• 3/4 cup olive oil
• 1/3 cup rice vinegar
• 1/2 cup soy sauce
• 3 tablespoons honey
• 1/4 cup water

Blend in food processor (or whisk by hand).

Comments: Good dressing. I ate it with green salads, it’d also be good over cooked veggies.