To serve, spoon some of the black bean salsa on each dinner plate and place one or two pepper halves on top.
serving & menu ideas
This is a complete, filling dinner that needs no accompaniment, although a green salad with Caesar Dressing is always nice. For that matter, Peanut Butter Chocolate Sauce on vanilla ice cream is always nice, too.
green fried rice
Any rice is fine for this dish, but Lemongrass Rice makes it particularly flavorful. We especially like this technique for cooking eggs for fried rice.
SERVES 4
TIME: 30 MINUTES
3 tablespoons vegetable oil
1 teaspoon Chinese chili paste (optional)
1 teaspoon salt
2 garlic cloves, minced
4 eggs, beaten
4 or 5 stalks bok choy, chopped into bite-sized pieces (about 4 cups)
1 bunch scallions, chopped
4 cups rinsed and drained baby spinach (3 or 4 ounces)
1 cup fresh or frozen corn kernels
2 cups cooked rice
1 tablespoon soy sauce
Before you begin to stir-fry, have everything prepped and close at hand: Cook rice if you don’t have leftovers, chop the vegetables, and beat the eggs.
In a large wok (or you could use a skillet) on medium-high heat, warm half of the oil, chili paste, salt, and garlic. Sizzle for a few seconds, mashing the chili paste into the oil. Pour the eggs into the hot oil and cook, scraping the cooked egg toward the center and tilting the pan so the liquid egg spreads and cooks. Cut into bite-sized pieces and transfer to a bowl.
Wipe out the pan and heat the remaining oil, chili paste, salt, and garlic. Add the bok choy and stir-fry for a minute. Add the scallions and spinach and stir-fry until the spinach is just wilted. Add the corn and stir-fry for another minute. Stir in the rice. When the rice is hot, mix in the soy sauce and the cooked eggs. Serve immediately.
serving & menu ideas
Round out this simple Asian supper with Spicy Tofu and a Pineapple Ginger Shake.
lemony couscous with chickpeas
This elegant herbed couscous is a lemon lover’s delight. We like it best made with all of the herbs. The flavor develops beautifully overnight in the refrigerator.
SERVES 4 TO 6
TIME: 20 MINUTES
1½ cups couscous
½ teaspoon salt
2½ cups boiling water
2 lemons
¼ cup olive oil
1 14-ounce can of chickpeas, rinsed and drained
1 cup chopped black olives
ONE OR MORE:
• 2 tablespoons minced fresh dill
• ½ cup finely chopped fresh parsley
• ½ cup finely chopped scallions
• ½ cup minced fresh mint
• ½ cup chopped toasted almonds
Put the couscous and salt in a bowl and pour the boiling water over it. Cover and set aside for about 10 minutes, until the water is absorbed. Grate the lemon peels and juice the lemons. Stir together the lemon zest, ¼ cup of juice, and the olive oil.
Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon and oil mixture, and the herbs and toss well. Add more salt to taste. Serve at room temperature or chilled. Top with the toasted almonds just before serving.
INGREDIENT NOTE Instead of fresh mint, add about a tablespoon of herbal spearmint or peppermint tea (1 teabag) when you add the water to the dry couscous.
serving & menu ideas
We like Peppercorn Citrus Marinated Feta on this salad and steamed artichokes with Gremolata Butter or Herbed Aioli on the side.
quinoa & vegetable pilaf
Quinoa is an ancient high-protein grain from Peru that has made its way into North American cooking. Here we combine it with vegetables and herbs for a quick and well-rounded meal. Cooking quinoa in broth makes a big difference in flavor.
SERVES 4
TIME: 30 MINUTES
1½ cups raw quinoa
2¼ cups vegetable broth
1 teaspoon dried thyme
1 onion, diced
2 garlic cloves, minced or pressed
1 tablespoon olive oil
2 carrots, peeled and diced
1 bell pepper, seeded and diced
1 cup fresh or frozen green peas
1 tomato, diced
½ teaspoon salt
¼ teaspoon black pepper
grated Parmesan, Cheddar, or feta cheese (optional)
Thoroughly rinse and drain the quinoa in a fine mesh strainer (rinsing removes the residue of the grain’s bitter coating). In a covered saucepan on high heat, bring the quinoa, broth, and thyme to a boil. Reduce the heat to low and simmer covered until all the liquid is absorbed, 15 to 20 minutes. Fluff with a fork. Cover and set aside.
While the quinoa cooks, sauté the onion and garlic in the oil in a skillet on medium-high heat for 3 or 4 minutes, until softened. Add the carrots and sauté for 3 or 4 minutes, stirring occasionally and covering the skillet, if necessary, to prevent sticking. Add the bell pepper and peas and sauté just until they are hot, a couple of minutes. Stir in the tomato, salt, and pepper, cover, and remove from the heat.
When both the quinoa and vegetables are done, combine them. Add salt to taste. Serve topped with cheese if you wish.
INGREDIENT NOTES Use different vegetables, such as asparagus, green beans, celery, and mushrooms—just be sure there are several colors and about 4 to 5 cups total.
Vary the herb—try dill, tarragon, or rosemary.
serving & menu ideas
Serve with Lemon Herb Tofu, corn on the cob with one of our toppings, or Broccoli Tomato Salad.
kasha & orzo with portabellas
We were happy to discover that orzo and kasha can be cooked together. When we added the rich flavor and texture of portabellas and walnuts, we knew we had a winner.
SERVES 4
TIME: 35 MINUTES
3 cups chopped onions
2 large portabella mushrooms or 10 ounces cremini mushrooms, chopped
2 tablespoons olive oil
2 garlic cloves, minced or pressed
½ teaspoon dried thyme (2 teaspoons chopped fresh)
½ teaspoon salt
1 egg
½ cup kasha
½ cup orzo
2 cups boiling water
2 tablespoons butter
salt and pepper
sour cream
toasted walnuts
In a large saucepan or skillet on medium-high heat, cook the onions and mushrooms in the oil with the garlic, thyme, and salt until the onions are translucent, about 8 minutes.
In a bowl, lightly beat the egg. Add the kasha, stir to coat well, and add to the skillet and cook, stirring constantly, until the egg is dry, making sure to separate any clumps of kasha. Add the orzo and the boiling water, cover, reduce the heat to low, and simmer for about 15 minutes.
When the kasha and orzo are tender, stir in the butter. Add salt and pepper to taste. Serve topped with sour cream and toasted walnuts.
variations
Add a chopped red bell pepper to the onions and mushrooms after they’ve been cooking for about 5 minutes.
Almost any sautéed chopped vegetable can be incorporated into this dish—try whatever appeals to you or what you find in your refrigerator waiting to be used up. Maybe carrots or zucchini, green peas, a leafy green, or even asparagus.
For a richer flavor, use half water and half vegetable broth. Omit the salt if the broth is salted.
serving & menu ideas
This warm, comforting dish cries out for a light, tangy accompaniment. We like it with Corn & Pepper Salad or Beet Salad. For dessert, consider Apples Two Ways, Cherry Shortbread Crumble, or Riesling Roasted Pears.
Warm French Lentil Salad
southwestern black bean salad
A beautiful-looking meal with a multitude of colors, flavors, and textures just right for hot weather and as a festive cold
-weather treat as well.
SERVES 4
TIME: 15 MINUTES
1 15-ounce can of black beans, rinsed and drained
1½ cups cooked corn kernels
½ cup Cilantro Lime Dressing
2 avocados
8 cups salad greens
tortilla chips
chopped green olives (optional)
sour cream or grated cheese (optional)
In a bowl, toss the beans and corn with the Cilantro Lime Dressing. Peel and pit the avocados and cut them into wedges or cubes.
Arrange the salad greens on individual serving plates and mound the bean and corn salad in the center. Top with the avocado wedges and ring the bean salad with tortilla chips. If you wish, top with olives and sour cream or grated cheese.
serving & menu ideas
For a regional theme, start with Southwestern Cheese Soup.
potato salad with green & white beans
Make a double batch because you’re sure to want leftovers—this makes a great lunch the next day.
SERVES 4 TO 6
TIME: 30 MINUTES
5 red potatoes (about 1½ pounds)
1 pound green beans
½ cup olive oil
3 tablespoons cider vinegar
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh basil
⅓ cup thinly sliced red onions
1 15-ounce can of white beans, rinsed and drained
Bring a large pot of salted water to a boil. Meanwhile, cut each potato in half and then into ½ inch-thick slices. Add the potatoes to the boiling water and cook until just tender, about 10 minutes.
While the potatoes are cooking, cut the stem ends off the green beans and snap them in half. In a large serving bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the basil and onions.
When the potatoes are done, lift them out of the water with a large slotted spoon or a mesh strainer and place them in the serving bowl. Return the water to a boil. Add the green beans and cook until crisp-tender, about 5 minutes.
Drain the green beans and add them to the bowl. Add the white beans and gently toss everything together. Add more salt and pepper to taste. This salad is delicious warm, at room temperature, or chilled.
serving & menu ideas
Serve with cheese and bread, or with sliced tomatoes and corn on the cob with one of our delicious toppings. Turn leftovers into a Niçoise salad by adding olives and hard-boiled eggs or tuna.
indian potato salad with cilantro omelet
The potato salad is delicious on its own, and so is the omelet. Together? Divine.
INDIAN POTATO SALAD
4 cups cubed potatoes (1-inch cubes)
3 tablespoons vegetable oil
2 teaspoons whole cumin seeds
1½ teaspoons salt
1½ teaspoons Curry Powder or garam masala
pinch of cayenne or a splash of Tabasco or other hot pepper sauce
2 or 3 scallions, sliced
1 red bell pepper, chopped
¼ cup chopped fresh cilantro
CILANTRO OMELET
4 eggs
1 tablespoon vegetable oil
¼ cup chopped fresh cilantro
salt
plain yogurt
To cook the potatoes, bring a pot of salted water to a boil. Lower the potatoes into the hot water and cook until tender but not falling apart, about 5 minutes after the water returns to a boil. While the potatoes cook, warm the oil in a saucepan on medium heat. Sizzle the cumin seeds for a few seconds and then stir in the salt, curry powder, and cayenne. Remove from the heat. Drain the cooked potatoes and place them in a bowl. Pour the hot seasoned oil over the potatoes and add the scallions, bell pepper, and cilantro. Stir gently and set aside.
To make the omelet, whisk the eggs in a small bowl until frothy. Heat the oil in a skillet on medium heat. Pour the eggs into the skillet. When the bottom is set, sprinkle on the cilantro and a little salt and fold the omelet in half. Cook covered until the eggs are set and the bottom is browned. Slice into wedges.
Serve each wedge of warm omelet with potato salad topped with a dollop of yogurt.
INGREDIENT NOTES Replace the salt with 1½ teaspoons Cumin Salt and keep or omit the cumin seeds.
In this potato salad, we love the flavor of our homemade Curry Powder.
serving & menu ideas
This is a satisfying meal as is, but if you want to indulge, serve one of our chutneys on the side. Have a cup of Red Lentil Soup with Greens to start, and for dessert, Mango Coconut Sorbet or Lemon Coconut Tapioca Pudding.
summer panzanella
This bread salad makes a perfect summer meal with its ripe juicy tomatoes, basil, olives, and fresh mozzarella all tossed with crusty bread to soak up every drop of the juice!
SERVES 4
TIME: 20 MINUTES
SITTING TIME: AT LEAST 10 MINUTES
½ loaf of crusty French or Italian bread (about 8 ounces)
4 tomatoes
1 large ball of fresh mozzarella (about 5 ounces)
½ red onion
½ cup fresh basil leaves
1 cup pitted olives
1 tablespoon red wine vinegar or cider vinegar
1 tablespoon olive oil
salt and pepper
Versatile Vinaigrette (optional)
Preheat the oven to 350°. Cut the bread in half lengthwise and place in the oven until crisp, 5 to 10 minutes.
Meanwhile, prepare the other ingredients and place them in a serving bowl: Cut the tomatoes and fresh mozzarella into ½-inch cubes (about 4 cups of tomatoes and 1 cup of mozzarella), peel and thinly slice the red onion, cut the basil leaves into thin strips, and chop the olives. Add the vinegar and oil to the bowl and toss well.
Cut the toasted bread into 1-inch cubes (7 to 8 cups). Add the bread cubes to the bowl and toss well. Let the salad sit for at least 10 minutes before serving, to allow the bread to soak up some of the juices. Add salt and pepper to taste. Pass vinaigrette at the table if you like.
serving & menu ideas
Think summer and make some summery sides, such as Lemony Green Beans and Corn on the Cob with Gremolata Butter.
caesar salad with tofu croutons
Perfect for a luncheon or light supper, this nutritious salad combines the satisfying crunch of romaine lettuce with savory bites of tofu. (See photo)
SERVES 4
TIME: 30 MINUTES
TOFU CROUTONS
1 cake firm tofu (about 16 ounces)
1 tablespoon olive oil
2 tablespoons soy sauce
1½ teaspoons rubbed sage
1 tablespoon ground fennel seeds
¼ teaspoon red pepper flakes
3 garlic cloves, pressed or minced
1 head of romaine lettuce (about 8 cups sliced or torn leaves)
Caesar Dressing
grated Parmesan or Pecorino Romano cheese (optional)
To make the Tofu Croutons, preheat the oven to 450°. Cut the tofu into 1-inch cubes and place them in a single layer in an oiled baking dish. In a small bowl, mix the oil, soy sauce, sage, fennel, red pepper, and garlic. Pour this marinade over the tofu and stir well. Bake until the edges of the tofu are crisp and most of the liquid has evaporated, about 25 minutes. Stir the tofu once or twice during baking.
Meanwhile, rinse and dry the lettuce leaves. Slice or tear them into bite-sized pieces and place in a large salad bowl. Prepare the Caesar Dressing.
Just before serving, toss the lettuce with some of the dressing. Pass the Tofu Croutons, grated cheese, and more dressing at the table.
serving & menu ideas
Serve with a crusty baguette and sweet butter. On a night when a soup and salad supper would hit the spot, heat up some Creamy Onion Soup with Sherry.
vietnamese noodle salad
For a richer dressing, add half a cup of coconut milk and a couple of tablespoons of peanut butter to the dressing.
TIME: 25 MINUTES
8 ounces wide rice noodles
DRESSING
¼ cup lime juice
¼ cup vegetable oil
2 tablespoons dark sesame oil
1 teaspoon Chinese chili paste, or to taste
¼ cup chopped fresh basil and/or cilantro
½ teaspoon salt
1 cucumber
1 carrot
4 scallions
4 ounces seasoned tofu
toasted peanuts
Bring a large covered pot of salted water to a boil. Add the noodles and cook until tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again.
Meanwhile, in a large bowl, whisk together all of the dressing ingredients. (For a smoother dressing, purée in a blender.) Prepare the vegetables and tofu and add them to the bowl with the dressing: Peel, halve, and seed the cucumber, and then cut the halves into ¼ inch-thick crescents. Peel the carrot and cut it into matchsticks. Slice the scallions on the diagonal. Cut the tofu into matchsticks. Add the noodles to the bowl and toss well. Serve at room temperature, sprinkled with peanuts.
Moosewood Restaurant Simple Suppers Page 7
