pasta with artichoke-walnut pesto

This pasta was served with a variation of a wedge salad: very crisp iceberg lettuce cut into large chunks, 1 cup of flat leaf parsely, coarsely chopped tomato, a sprinkling of gorgonzola all tossed with your favorite viniagrette dressing.

(note: cheese can be left out of each step, making a great vegan dish)

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A fun holiday meal for two:

THE PESTO (this will give you left-overs)
1 jar or can of artichoke hearts, packed in water and drained well (it's 1 1/2 cups if you are so lucky to find frozen)
1/4 - 1/3 cup parsley
1/2 cup walnuts, chopped
3-4 garlic cloves, skinned
salt, pepper (to taste)
juice of 1 1/2 lemons
1/3 cup sherry vinegar
1/2 - 3/4 cup olive oil
1/4 cup freshly grated asiago cheese

If you haven't made fresh pesto before, it is generally rather thick.  It is best tossed through hot pasta or spread with a knife. Place the artichoke hearts, parsley, walnuts, garlic, salt and freshly ground pepper in a food processor or blender until well mixed.  Add lemon juice and vinegar and blend further.  Stream in olive oil until preferred consistency and add asiago, blending well.  The sauce should have a thickness of a heavy salad dressing.  If it is too thick, add a little more of both lemon juice or vinegar and olive oil and blend. Set aside at room temperature.

THE PROTEIN
1/2 cup cannelli beans (1 cup if you don't include shrimp)
1/2 cup edamame (1 cup if you don't include shrimp)
16 50-count shrimp, peeled and deveined (optional)
3-4 sliced garlic cloves
pinch salt; pepper to taste
extra virgin olive oil

Mix ingredients together. Set aside to marinate.  Refrigerate if you include shrimp.

THE PASTA
A nice flavored fresh pasta is great with this.   We made homemade pasta with lemon zest and parsley, but any kind would do.  This recipe calls for about 2 cups of fresh pasta.

THE DISH
Bring a large pot of water to a rolling boil.  Add a hefty pinch of salt to bring the water to an even higher temperature.  Allow to return to a boil.  Add pasta.  If you are using fresh pasta, you know it's done when it floats.  If you are using dried pasta, cook according to package instructions.  Once done, remove from heat, drain, and mix with enough pesto to lightly cover the pasta.

Bring a sautee pan to heat with a tiny bit of olive oil in it (medium high; allow the oil just to begin to smoke).  Add the shrimp (if you are using it).  Once shrimp is seared on one side (about 2 minutes), turn it and add the rest of the beans and garlic, cooking another two minutes.

Plate the pesto covered pasta and place the beans and shrimp on top.  This recipe is terrific topped with a gremolata of finely chopped garlic, parsley and parmesan.

Serve immediately and enjoy!

Delectable Artichoke Pasta

2 cups whole wheat pasta
1 cup spinach, frozen
1 cup peas, frozen
garlic powder, to taste
3 tsp. artichoke antipasto, from Trader Joes
1/2 cup parmesan or romano cheese, to taste
1 cup garbanzo beans

Cook the pasta as directed. Add spinach and peas. Cook until tender. Drain. Sprinkle garlic powder to taste. Add artichoke antipasto, mix evenly` Return to heat and warm. Add cheese, to taste, and add garbanzo beans and heat. Serve warm.

This would also be delicious with olive tapenade, if this suits your tastes.

Thanks to my cousins for this delicious meal!

Saffron Rice with Lemon

This simple dish is a great complement to any spicy, rich Moroccan dish.  The rice is steeped with subtle nutty flavor of saffron while the lemon provides a wonderful contrast.  Leftover rice is wonderful mixed into an herbed egg scramble the next day for breakfast (I usually make a chive-parsely scramble for this). 


INGREDIENTS
2T extra virgin olive oil
Small pinch of saffron threads (maybe 10-15)
1 cup basmati rice
1T lemon zest
water
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Rinse rice in cold water and drain multiple times until water becomes clear.  Drain thoroughly and set aside.  Heat oil in a heavy saucepan on medium until a drop of water sizzles in it.  Add drained rice and saffron; sautee, stirring occasionally, until the rice is very dry and sticks to the bottom of the pan (without burning).  pour water over the rice to cover by about an inch.  Release rice from the bottom of the pan with a wooden spoon.  Add lemon zest.  Cover, and bring to a gentle simmer.  Simmer until water has evaporated (about 15 minutes).  Let stand for 5 minutes and fluff with a fork prior to serving. 

Fennel & Berry Salad

Sometimes the season dictates flavors that are beautiful together.  This salad perfectly balances a savory dish such as vegetarian lasagna or anything baked and complex.

INGREDIENTS
1 fennel bulb, halved and thinly sliced
1/8 red onion shaved or very thinly sliced, then chopped
2 clementines, segmented
1/3 cup pomegranate seeds
1 teaspoon poppy seeds

RECIPE
Assemble the ingredients on a bed of sliced fennel.  Top with a sprinkling of poppy seeds.  The salad is also great with dried berries, particularly cranberries or  cherries. I can think of two perfect simple dressings for this:

DRESSINGS
Lemon-Honey
   1-1/2 T lemon juice
   1t cidar vinegar
   1t  local honey

Rice Wine Vinegar - Mirin
   Sprinkle about a tablespoon of each over the salad

South Indian Inspired Vegetarian Chili

Back in 1996, my friend Rahul returned from a trip from Mumbai with some brand new recipes he had learned from his cousins.  This is where I learned to make jalepeno-coconut chutney.  It's also where I learned to use mustard seed properly and understand the impacts of spice layering on the taste of dishes.  Most importantly, immediately upon smelling the popping mustard and cumin seeds, I absolutely knew how to make a delicious vegetarian chili that is unmistakably chili.  Enjoy!

INGREDIENTS (note the importance of flavor layering highlighted in sections):

3T canola oil (or any high flash point oil)
1T yellow mustard seeds (black are fine, I use a mixture)
1T cumin seeds
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1 yellow onion, diced
3-4 cloves of garlic, minced
1-2 dried chilis of your choice
1-28 oz can of whole tomatoes
28 oz water
1-6 oz can of tomato paste
2T ground cumin
1/2 t curry powder
1/4-1/2 t cayenne pepper
1 can each dark and light red kidney beans, thoroughly rinsed
2 cans black beans, thoroughly rinsed (you must use canned because you need them to disintegrate into the chili to thicken it)
1 package sliced portabello mushrooms, chopped
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RECIPE
Place oil, mustard seeds and cumin seeds in a covered pot over medium high heat.  Seeds will begin to pop.  When popping slows, turn down the heat to medium-low and add the diced onions and dried peppers.  Sauté until the onions are thoroughly softened.  Add garlic and stir.

Crush the whole tomatoes into the pan, removing any skin that might be remaining.  Add juice, water and tomato paste.  Mix thoroughly and turn the heat up to medium.  Add remaining spices, mushrooms and beans; cover and bring to a nice simmer.  Simmer for 1/2 hour or so until desired thickness and serve piping hot.


YOGURT RAITA
1 cup plain yogurt, drained

zest and juice of 1 lime

1 tablespoon coriander seeds, crushed


I typically use fat free yogurt for this.  First, you need to drain some liquid from the yogurt to thicken it.  I Place a coffee filter or 2 paper towels layered in a fine mesh sieve over a bowl.  Spoon in the yogurt into the sieve, and set aside to drain for at least 1/2 hour.  Add lime zest, lime juice and freshly crushed coriander.  Mix well.  This makes a wonderful topping for chili (or any spicy Mexican dish)!  If you prefer it a bit more savory, you can add a tablespoon of extra virgin olive oil.