Sweet Potato Fries

Background:  I really needed a sweet potato fries recipe after Grant mentioned how much he loves them! Besides, baked sweet potatoes are good, but mine like to leak out of the foil and onto the bottom of the oven.  How annoying! I make these as a side to cheeseburgers or salmon.

Originally from: a website I don't remember...
Serves ~3
Approximate time, from prep to table: ~40 minutes, including 10 minutes of prep

Ingredients:
3 large sweet potatoes
1+ Tbsp of olive oil or melted butter
1 tsp cumin
1/2 tsp salt
1/4 tsp paprika
dash of cayenne pepper (I do not eat spicy things, so this is a good "heat" for me, although it would probably be negligible for most people)

Directions:
Combine cumin, salt, paprika, and cayenne pepper in a small bowl.


Preheat oven to 400. Peel sweet potatoes.

After destroying my old peeler on butternut squash, my new peeler is amazing!

Cut into wedges. Dump sweet potato wedges into a large bowl, coat with olive oil or butter, and sprinkle with spices as close to evenly as possible.

If desired, line a large baking sheet with foil.  Place sweet potatoes on the baking sheet and bake for about 30 minutes at 400, longer for crispier fries.  I try to remember to turn them over at around 20 minutes, but they are still good if you forget.  Enjoy!

Delish!

Note/Tips:
-Best eaten immediately.
-Does anyone else have a spice concoction for sweet potato fries to share?

Vegetable Soup

Background: I have no idea how my Mom came up with this soup since she directed me to a cookbook that she "got" it from and the ingredients were totally different.  She explains herself by saying that she just uses what she has...  Mmm hmm.  I know better, Mom!  She keeps her secrets well. :) Anyway, I am sharing this amazing, thick, seriously easy, perfection of an autumn soup (stew?) with lucky you.  Enjoy!

Originally from: Mrs. Barr

Serves ~8

Approximate time, from prep to table: ~2:45 hours (2:20 for just simmering, the rest is easy prep)

So easy, right? Love me some Penzey's spices...

Ingredients:
2 Tbsp butter and/or olive oil
1 onion, chopped
1 Cup celery, chopped (~5 stalks)
20 oz veggie stock (love Better than Bouillon vegetable soup base!)
12 oz tomato juice
1 tsp garlic powder
½ tsp pepper
2 cups carrots, chopped (~2 big carrots)
16 oz bag frozen green beans or 15 oz-ish can
32 oz can diced tomatoes
2 zucchinis, chopped
1 tsp basil
10 oz of frozen spinach, defrosted in microwave (or just 4ish big handfuls of fresh spinach, chopped)
Optional: 2 cans Great Northern beans, drained and rinsed

Directions:
Sauté onion and celery in butter/olive oil over medium heat in large stock pot.

Yes, only one pot! Score!

Add stock, tomato juice, garlic powder, pepper, carrots, green beans, and diced tomatoes. Bring to a boil, then turn down to simmer for about 2 hours.


Add zucchinis and simmer for another 20 minutes.

The deliciousness simply cannot be captured.

Then add basil, spinach, and optional beans. (I don't use beans because I always eat this with some protein. But, if you're vegetarian, add the beans for a protein source.)

Done! You can let it cool and then store it in the refrigerator.

If desired, make pasta in a separate pot.  Perhaps the same pot just before making the soup? (Can you tell I am currently suffering surviving without a dishwasher? That's right, paper plates at every meal, y'all.) Store pasta separately from the soup and add to the soup when ready to enjoy. (If pasta is stored with the soup, it will just soak up the broth.)


Note/Tips: This soup freezes relatively well, although the green beans get slightly rubbery. This is great to pack in an airtight container for lunch. I seriously eat it with lunch and dinner when I make it, which tends to be once a week during the cooler months.

Pasta Salad

Background: I found this recipe in the coupons from my newspaper. I made it last week and this week and it is so glorious with some leftover baked chicken for lunch!

Originally from: Marzetti Dressing Coupon Recipe

Serves ~ 4-8 (depends on whether this is a side or part of a lunch)
Approximate time, from prep to table: ~25 minutes (pasta has to cook)

Ingredients:
8 oz rotini pasta (Barilla Whole Grain is awesome)
1/2 - 3/4 Cup Ranch or Italian dressing (I prefer non-dairy Italian)
1/2 Cup grated Parmesan cheese (non-dairy substitute works well)
Choose from among these vegetables:
1 Cup broccoli florets
1 small can (6-8 oz) artichoke hearts, quartered (look for glass containers in the canned veggies section)
1 zucchini, quartered lengthwise then sliced
1/2 red onion, thinly sliced
1/2 Cup frozen peas, thawed
1 Cup cherry tomatoes, halved
1/2 Cup asparagus, cut into 1 inch pieces
1/2 Cup carrots, quartered lengthwise then sliced
1/4 Cup pitted and halved kalamata olives (I get mine from the "olive bar" at Meijer)
small can chickpeas

Directions:
Cook pasta according to package directions. Meanwhile, cut the broccoli into florets and put into strainer. Prep the rest of the veggies above and toss into a large bowl. Drain cooked pasta over broccoli (this will bring out the nice green color). Run cool water over the pasta and broccoli and drain well. Pour the drained pasta and broccoli into the large bowl. Add Parmesan cheese and dressing. Toss gently to coat. Serve or store covered in fridge until serving time.

Note/Tips: This has kept well in my fridge for 4 days. It tastes yummy and you just feel good after eating it--it is such pure, vegetable goodness! You could probably substitute olive oil and red wine vinegar for the Italian dressing if you wanted to. Experiment with which combination you like best!

Carrot Cake

Background: I am feeling like spring and so I want to post this wonderful carrot cake recipe. It is originally from one of my Mom's friends. This is what I made for Evan's first birthday party in July. It was the only non-fruit sweet he had ever had until we put one Froot Loop in each of his 10 Easter eggs this past week, which he inhaled when he figured out how to open the Easter eggs. Poor, deprived child.

Originally from: Mary Nadzum

Serves ~15
Approximate time, from prep to table: ~ 2 hours, including cooling time

Ingredients:
2 Cups all-purpose flour
1 Tbsp baking soda
1 Tbsp cinnamon
1 Tbsp baking powder
2 Cups sugar
1 1/2 Cups canola oil
4 eggs

3 Cups grated carrots
(Optional: 1/2 Cup chopped pecans)

Directions:
Preheat oven to 350 degrees.

Mix dry ingredients, add oil, and blend. Add eggs one at a time (mixing in between). Add carrots and nuts. Blend well. Pour mixture into a 9x13 pan.

Bake at 350 for 1 hour.

Although I have never made it, if you are feeling very Susie Homemaker, here is her homemade cream cheese frosting recipe:
8 oz cream cheese
1 box powdered sugar
1 stick butter
2 tsp vanilla
(Optional: 1 can coconut)
1/2 Cup chopped pecans

Beat thoroughly. (May make half of the recipe.)

Note/Tips: I just bought a cream cheese frosting when it was on sale and I thought the cake turned out wonderfully. Pour Evan didn't even get frosting, though, because it contained dairy. (Note little piece without cream cheese frosting above.) I hope that he grows out of his allergy so that he can indulge in the glory that is dairy!

Easter Egg Bread

Background: My mom made this bread a few times when I was little and I decided to make it myself this year. It was just as good as I remembered it! It is a wonderfully chewy bread. Grant said that it reminded him of Hawaiian bread. I altered the recipe slightly based on my mom's old recipe, which makes 4 times as much bread (which explains why she made it only a few times--imagine kneading 4 times as much dough at once!).

Originally from: my Mom, as well as here

Serves ~8 (one 1-lb loaf)
Approximate time, from prep to table: ~3 1/2 hours

Ingredients:
2 1/2 cups all-purpose flour, sifted and divided (plus up to 1 extra cup for kneading)
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast (or 2 1/2 tsp)
2/3 cup milk
2 tablespoons butter (canola oil could also work)
2 eggs
Canola oil to coat bowl
5 whole eggs, uncooked, dyed if desired
Cooking spray
2 tablespoons butter, melted ( or 1 egg and 1 Tbsp milk)

Directions:
In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. In a small bowl, sift 1 1/2 cups of flour for future use. Combine milk and butter (or canola oil) in a small saucepan (or dish for microwave if you want less pans to wash!); heat until milk is warm and butter is softened but not melted.

Gradually add the milk and butter (or canola oil) to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, dust it with flour and turn it out onto a heavily floured surface and knead until smooth and elastic, about 8 minutes. You will need to add up to another 3/4 Cup of flour while kneading, so don't be shy with the flour!

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and uniformly thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five eggs. Seal the ends of the ring together and use your fingers to push the eggs down between the braids of dough.

Place loaf on a baking sheet, coated with cooking spray, and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. After about 30 minutes, preheat oven to 350 degrees F. Brush risen loaf with melted butter (or egg and milk, whisked) and bake in preheated oven for about 25 minutes, or until golden and bread sounds hollow when tapped with hand. (Or you could experiment with a pizza stone that has been heating up for at least 25 minutes.)

Note/Tips: This bread is best when fresh out of the oven, but it keeps well if stored in an airtight container. I made this twice on Holy Saturday--one bread with five twists and one with 10 twists. I like the 10 twists better, with an egg in every other twist. Push the eggs deeply into the bread, as I had one egg roll out onto the pan during the baking! The eggs are supposed to hard boil with the bread, but I found that they barely soft-boiled (due to the drastically reduced amount of time needed from the above referenced recipe) and we did not eat them when they came out of the oven. I think that perhaps hard-boiling them beforehand would be best, but am not sure if they would then be over-cooked. I would just consider them a nice Easter decoration and discourage people from eating them. I don't think this bread should be stored in the refrigerator, so I would not recommend eating the hard-boiled eggs after a few hours, anyway. I also do not like that the color on my eggs chipped a little bit during the baking. I think that this is from the perspiration of the cooking eggs, so warm pre-boiled eggs might also solve this dilemma. I like the egg and milk coating best because I think it seals the bread better and the bread will dry out less (if it lasts more than one day, that is).

Veggie Pot Pie

Background: This is one of Grant's favorite dinners. If I mention we're having this for dinner, I usually get a "sweeeeeet" or "cha-ching." I've modified the recipe slightly to include more protein and more nutritious flour. If you're a meat-eater, I think that chicken would go well in this. Just increase the stock or water or milk to get the correct filling consistency.
Originally from: Skinny Bitch

Serves ~4
Approximate time, from prep to table: ~1:30
Crust Ingredients:1 Cup Bob's Red Mill Whole Wheat Pastry Flour
1/2 tsp salt
1/3 Cup margarine/butter; sub vegan margarine as needed
2 Tbsp milk; sub unsweetened non-dairy milk as needed

Directions:Blend the flour and salt together in a small bowl. Add the margarine and mix by hand until mixture resembles a coarse meal. Add milk and knead until well combined and dough forms. Remove the dough, roll into a ball and wrap in plastic wrap. Refrigerate for at least 1 hour prior to using. Prep below ingredients while dough is in refrigerator.
Filling Ingredients:1 small onion, chopped1 Tbsp olive oil
1-2 celery stalk, chopped (depending on how much you like celery)
1 large carrot, chopped
1 medium potato, finely chopped
1/3 Cup frozen peas
1/2 Cup red lentils
1 1/4 Cup vegetable stock (I use 1 tsp Better Than Bouillon and 1 1/4 Cup water)
1 1/2 tsp Mrs. Dash Garlic and Herb
2 Tbsp flour
1/2 Cup milk; sub unsweetened soy milk as needed

Preheat oven to 400F.

Lightly oil a deep dish 10 inch pie plate or an 8x8" baking dish (or even a casserole dish) and set aside.
In a large, deep saucepan over medium heat, saute the onions in oil until translucent. Add the celery and carrots; saute for an additional 2-3 minutes. Add the potatoes, peas, lentil, stock, and spices. Bring to a boil, then reduce heat. Cover with lid and simmer for 4-8 minutes or until lentils are soft. (You should have a hard time seeing a particular lentil--they blend in rather well when ready. It is sort of like how a dry grain of rice is very defined while cooked rice almost seems out of focus...if that makes any sense at all.)

Stir in the flour and milk and simmer until sauce begins to thicken.

Transfer cooked vegetables to baking dish. Roll out dough and place evenly over top of vegetables and bake for 20 minutes, then broil for 1-3 minutes, until crust is lightly browned.

Note/Tips: I highly recommend the Whole Wheat Pastry Flour from Bob's Red Mill and using Mrs. Dash as a short cut for the below spices. All-Purpose (as in the above photo), Bread, or Whole Grain flour should work just as well. I usually roll the dough out between two pieces of saran wrap (re-using the one it had been wrapped up in) so that I don't have to wash my rolling pin or mess with the dough sticking.

*Can instead use: 1/2 tsp salt, 1/4 tsp ground black pepper, 1/4 tsp sage, 1/4 tsp thyme, and 1/4 tsp cayenne pepper.

Coconut Bean Soup

Background: I met my friend Morgan in high school, where we pretty much had all the same science classes. Our friendship continued as we both decided to go to Michigan, do the whole pre-med thing, and major in Cell and Molecular Biology. We bonded over more than just science, though. We both enjoyed all things 80's, which lead to many great 80's parties (and once even an Early 90's party), sitting in coffee shops, procrastinating and food. Once, sometime during senior year, we decided that we were going to find one weird-sounding recipe to make per week, and turn the project into a cookbook. Our first recipe was for a Garbanzo Cake. We had to take the thin little skins off of about 1,000 garbanzos, and the cake wasn't really that good, but hey, it sounded weird. We printed the recipe, and even drew a picture of the cake decorated with pineapple slices, using Morgan's fat Crayola markers. Though clearly we were destined for greatness in cookbookery, this is where our project ended. We graduated, and my would-be coauthor went off to Kenya to be a Peace Corps Volunteer before going on to med school. In the meantime, I went to grad school, got married, and adopted a baby. When Morgan came back from Kenya about a year and a half ago, Jeff and I invited her over for dinner. Not only was I excited to see her again, but we also wanted to hear all about her post-Peace Corps travels around Ethiopia, since we would soon be travelling there ourselves. The night she came over was just a couple weeks before our trip, so it was a ridiculously busy time. Though I would never ask a dinner guest to bring the main course (my mother taught me better than that!), I quickly accepted Morgan's offer to bring over one of her favorite Kenyan dishes, Coconut Bean Soup. It sounds weird, and would have definitely make the cut for our cookbook. However, unlike the Garbanzo Cake, it is delicious. It's rich, hearty and nice and coconutty. Morgan described how to make it, and from her verbal instructions, after a few tries, I have a working recipe. Morgan adapted the recipe for American kitchens and ingredients, which basically means that we're allowed to use coconut milk instead of fresh coconut. This is good, because the one time I bought a fresh coconut, which had a blue ribbon tied around it proudly proclaiming "E-Z Open" or some such thing, was a disaster. It was far from easy to crack open. About an hour and a few dozen tools and kitchen utensils after I started working on it, I had shards of coconut covered in little bits of brown peel from the outside...totally not worth it. Despite her two years in Kenya, Morgan never mastered the coconut either. Whenever she wanted to eat coconut, or make coconut bean soup, she would take her coconut over to the neighbors' house, where their 7-year old daughter would deftly split open the coconut for her with a machete. Canned coconut milk is a wonderful thing. Due to our last-minute dinner plans (did I mention that Morgan and I are great procrastinators?), Morgan made this for us using canned beans, but when she gave me the recipe, she highly suggested that I use dried beans instead...it takes longer, but she was right, the results are definitely worth it. The beans actually cook in the coconut, which adds to the complexity of the dish and just makes the whole thing a lot more interesting. And perfect for nights like this, when the weather is far from Kenyan.

Originally from: Morgan's Kenyan friends

Serves ~4
Approximate time, from prep to table: ~1 day plus 2 1/2 hours (you need to soak the dried beans overnight)

Ingredients:
1 pound dried red kidney beans
1 Tablespoon olive oil
1 large onion, diced
1 green bell pepper, diced
2 carrots, diced
1 tomato, diced
1 Tablespoon curry powder
8 cups water
1 can coconut milk
salt and pepper, to taste

Directions:
The day before you're going to make the soup, rinse the beans and pick out any stones. Place beans in a large bowl, cover with cold water, and let soak overnight.

When you are ready to cook, drain the beans. Heat olive oil in a stockpot over medium heat. Add onion, bell pepper and carrot, and cook until they begin to soften, about 5-7 minutes. Add chopped tomato and curry powder, and stir for about a minute. Add beans, 8 cups of water, and half the coconut milk. Bring to a boil, then lower heat and simmer for 1 1/2 hours, stirring occasionally. At this point, the beans should be tender. Add the rest of the coconut milk, and salt and pepper. Using a potato masher or fork, mash about half the beans in the pot, to thicken up the soup. Simmer for another 1/2 hour, stirring occasionally.

Note/Tips:
-I usually serve this over rice, but it's also great with a good crusty bread.
-To make the shortcut canned bean version, just cook the vegetables as directed, then add a couple cans of beans, a can of coconut milk, and as much water as you need to get the consistency you want. Mash some of the beans, bring to a boil, and serve. I really recommend making this with dried beans at least once though...it's definitely worth it.
-This makes great leftovers...the flavors meld together more the longer they sit.
-I once did a google search the suggests that this recipe is actually originally Tanzanian. Not surprising that it would have found its way across the border into Kenya. I'm going to keep thinking of it as Kenyan, since that's where Morgan learned it, but feel free to call it Tanzanian, which may or may not be more accurate.

Blue Pizza

Background: I have a mild obsession with blue cheese. Not the dried-out flavorless crumbles that they sell for salads, but wedges of real, buttery, creamy pungent blue cheese, like gorgonzola or roquefort, or even maytag. I remember watching my parents eat blue cheese as a kid, and thinking that it was one scary cheese. I didn't know as much about food safety then as I do now, but I knew enough to know what mold looked like, and to me, that cheese did not look safe, despite my parents' reassurance that the mold was there on purpose. But once I got old enough to look past that and see what the big deal was about, it was love at first bite. I love the stuff- the smellier the better. Since we got married three years ago, Jeff and I have also developed a not-so-mild obsession with homemade pizza. It started out innocently enough- the refridgerated bags of pizza dough at Trader Joe's were only 99 cents, and who doesn't love food that's covered in melted cheese? We began having pizza about once a week, even making it on the grill in the summer. Now we're obsessed to the point where we only use homemade dough, and actually have a pizza peel and pizza stone, to obtain the best possible pie. Despite the fact that we have about a pizza per week, it's very rare that we have the same pizza twice. Our pizzas are as varied as the seasonal produce, and whatever combinations of cheeses I happen to have on hand. About a year ago though, I hit on a combination that was so good, it had to be repeated. I had a wedge of blue and some pizza dough, and decided to combine the two. I started playing the "What goes well with blue cheese?" game, throwing things on the pizza as I went. First were the red onions and spinach, followed by mushrooms and bacon. I spotted a few apples on the counter, and thought, "Apples go well with blue cheese!" Then I hesitated. Apples are fantastic with blue cheese, sure, but apples on a pizza? Then I remembered that California Pizza Kitchen has a pizza with pear on it. If they can put pear on their pizzas, why can't I put apples on mine? Hell, some people even put pineapple on their pizzas, a topping that I just cannot understand. So I threw some apple slices on there, and it turned out to be the perfect match. The sweetness of the apples is the perfect balance to the tanginess of the cheese- a great fall pizza, which is only really improved by a glass of dry white wine alongside. I've tweaked the recipe a bit since that first time- I don't put bacon on it anymore (several months ago we decided to cut our meat consumption down to one serving per week, so we rarely have bacon on hand anymore), and the mushrooms are an occasional thing...I usually walk right by the mushrooms at the grocery store without even realizing they're there...and once I think about it we're on the other side of the store and when you're shopping with a two-year-old, going all the way back is just not an option. But you're welcome to add bacon and/or mushrooms to the pizza- it's delicious either way. I'm going to go out on a limb and assume that most of you don't have a pizza peel and pizza stone, so I'll write out the cookie-sheet directions, and assume that anyone with a pizza stone knows how to use it and can adapt the recipe accordingly. Enjoy!

Originally from: this one's an Ani Pennings original

Serves ~4
Approximate time, from prep to table: ~45 minutes

Ingredients:
1 T. olive oil

1 medium red onion, sliced

1 bunch of fresh spinach (about 1 lb), or a 1lb bag of baby spinach
1 apple, any variety, sliced into 1/4-inch thick slices
8 oz. fresh mozarella, torn into small pieces

2-3 oz. wedge of nice blue cheese, such as gorgonzola, crumbled

1 lb. pizza dough, either homemade or store-bought

cornmeal to sprinkle on cookie sheet

extra olive oil for drizzling

Directions:

Preheat oven to 450 degrees. Heat 1 Tablespoon olive oil in large skillet over medium heat. Add red onion, and sautee until golden brown, about 10 minutes. In the meantime, cut the tough stems out of the spinach, and slice into 1/4-inch wide ribbons. Wash thoroughly, but do not dry- the water that clings to the spinach will help it wilt. When the onions are done, add spinach to skillet, one handful at a time, waiting until spinach is wilted before adding more. Once spinach is wilted, season to taste with salt and pepper.

Sprinkle cornmeal liberally over a rimless baking sheet. Roll pizza dough to 1/4 inch thickness, and place on baking sheet. Spread onion and spinach mixture evenly over pizza, leaving a 1-inch border. Top with apple slices, then blue cheese, then mozarella. Drizzle a little olive oil over the whole thing, and add a little freshly ground black pepper if you like.

Bake for 15-20 minutes, until the crust is golden brown on the bottom. Cut into pieces and serve immediately.

Note/Tips:

-If you want to add mushrooms to this, I suggest either crimini or assorted wild mushrooms. Clean and slice the mushrooms, and add to the skillet when the onions are almost done. Sautee for a couple minutes, then add spinach as directed.

-If you want to add bacon, just cook a couple slices in whatever way you like, then crumble over the top of the pizza just before baking.

-Try to have your toppings ready to go before you roll out the pizza dough. If the dough sits on the baking sheet for too long, it might sneak past the cornmeal and stick.

-When I make this (or any other pizza) for guests, I usually slice it into random sized and shaped pieces, and serve them on a platter. It just looks cool like this.

Lentil and Rice Casserole

Background: I really enjoy this casserole--it is so yummy! When people are over for dinner and I've told them that I'm making a lentil and rice casserole, they pretend to be interested while secretly wishing they had stopped at McDonalds on their way over. Then they eat it and want the recipe. :) It is great for when dinner is still a while away and I don't want to spend a lot of time making it! I always keep the ingredients around so that I can make it without running to the store. This is my go-to, lazy dinner.

Originally from: La Dolce Vegan? I changed it slightly to increase the protein.

Serves ~4-6
Approximate time, from prep to table: ~1:50 (for 1:30 of this, the casserole is in the oven--just stay within hearing distance of your oven's timer for stirring)

Ingredients:
1 Cup dried red lentils
1 Cup uncooked brown rice
1 large or 2 small onions, chopped
1 Tbsp Better Than Bouillon Vegetable Base
4 Cups water (or just substitute 4 cups of desired stock for the Base and water)
1 14-oz can crushed tomatoes, not drained (or diced--whatever is in your pantry will work)
1/2 tsp dried basil
1/2 tsp dried oregano
3/4 Cup cheese (any kind will do--I like cheddar; substitute soy cheese as needed), grated

Directions:
Preheat oven to 350 degrees even before getting ingredients lined up.

In a large casserole dish or 9x13 pan (did I mention that this recipe is very laid back?), combine the lentils, rice, onions, stock, tomatoes, basil, and oregano. Cover with lid (or not) and bake for 1 1/2 hours, stirring every half hour. After the hour and a half, remove lid, sprinkle cheese on top of casserole, and broil for 1-3 minutes, until cheese has melted. (Keep an eye on it so that it doesn't burn!)

Note/Tips: I like to serve this with a side of green beans and baked sweet potatoes. I bake the sweet potatoes in my toaster oven while the casserole is taking up the oven. Just scrub and poke all over with a fork after putting the casserole in. Put them in the toaster oven and wait until the first stirring of the casserole. Then set it to 450F and bake for about an hour, until fork tender. Too good!

Tortilla de Patatas (Spanish Tortilla)

Background: This summer, being the Ann Arborite hippies that we are, we decided to sign up for a CSA. Each week, since early June, we receive a share of produce from a local farm. Overall, this has been a lot of fun, and I've particularly enjoyed the challenge of coming up with ways to use the vegetables that we get each week, since it's never quite what I would have picked out had I been shopping for vegetables myself. The biggest challenge by far has been figuring out how to use all the potatoes. I did not grow up eating potatoes, and though I enjoy potatoes in some way or another every once in a while, I do not typically enjoy them in a two-quarts-a-week kind of way. I first had tortilla de patatas when I was in France the summer after senior year in high school; my part-Spanish host mother made it pretty regularly, and though I enjoyed it, I didn't give it much thought...until this summer. Our farm raises lots of chickens, so we get wonderful farm-fresh free-range organic eggs every week, in addition to our produce. Though using up the eggs is typically a lot easier than using up the potatoes, I did find myself at one point with an excess of both. After considering a few "breakfast for dinner" eggs and hash-brown type scenarios, I suddenly remembered tortilla. Not to be confused with Mexican tortillas, the Spanish variety fall more into the camp of a crustless quiche, or a cheeseless frittata. The few ingredients are all staples that most people usually have on hand anyway, and it comes together very quickly. It also keeps well, so the leftovers can be eaten cold the next day. And it is delicious. The onion carmelizes, adding a touch of flavor and sweetness, the potatoes provide bulk and earthiness, and the eggs bind everything together and wrap it up with a velvety richness. We've had this dish several times this summer, typically together with fresh tomatoes on the side, sliced up and drizzled with a bit of good olive oil and sprinkled with sea salt. With everything except olive oil, salt and pepper coming from within 25 miles of our house, this really is farm-to-table cooking. However, now that tomato season is over, we'll most likely eat this with a simple green salad on the side. A glass of red wine (Spanish, of course) makes it even better. We have two more weeks until our CSA season ends, so I'm sure we'll be enjoying this dish at least a few more times before my potato supply runs out. And who knows, I might even start buying potatoes on purpose now.

Originally from: Madame Pommeret

Serves ~4
Approximate time, from prep to table: ~30 minutes

Ingredients:
1 large onion, chopped

6 medium potatoes, peeled and chopped into 1/2-inch cubes

6 eggs

1/4 cup olive oil

salt and pepper, to taste

Directions:
Heat olive oil in large skillet over medium heat. Add onion, and cook until golden, stirring often, about 5 minutes. Add potatoes, and cook until potatoes become tender, but before they begin to brown, about 7 more minutes.

In the meantime, beat eggs in a large bowl with a fork or whisk. Add salt and pepper to taste.

When potatoes and onions are done cooking, add them to the eggs, then pour the whole mixture back into the skillet. Use a spatula to flatten out the top. Cook over very low heat, shaking the skillet every once in a while to prevent sticking. Once the tortilla is set, and the top is still wet slide the tortilla out onto a plate. Flip the tortilla back into the skillet, and use a spatula to straighten and smooth the edges. Cook until the egg is completely set, another 2-3 minutes. Slide or flip out on to plate, cut into wedges, and serve.

Note/Tips:

-As I mentioned above, this makes great leftovers- tortilla is just as good eaten cold as warm. It also reheats pretty easily.

-The flipping process can be a little tricky- I've read some recipes where they suggest putting a plate over the skillet, and using oven mitts, flipping the contents of the skillet out onto the plate, then sliding the tortilla back in the skillet so that the uncooked side is at the bottom. I think about this every time, but frankly, it freaks me out to attempt to hold a skillet and plate like that. If you'd like to try it, however, feel free.

-I've seen recipes that add things like garlic, roasted red peppers and/or oregano to tortilla de patatas. Personally, I like it prepared simply, allowing the great, super-fresh ingredients to really shine, but there definitely is room to experiment here.

Semi-Butter Chick'n

Background: Another recipe from my quest for good, home-made Indian food! This is definitely not the butter chicken that is in restaurants, but it's good. I'm still searching for the correct butter chicken recipe...
Originally from: ???
Serves ~4
Approximate time, from prep to table: ~30 minutes

Ingredients:6 Tbsp margarine (or vegan margarine)
2 onions, diced1/2 tsp cinnamon
4 cloves garlic, minced4 tsp ginger powder
1 tsp turmeric2 tsp paprika or Aleppo
2 tsp chili powder2 Tbsp ground coriander
One of the following:-4 cups of chicken, cooked and diced
-4 cups chicken-flavored seitan, diced
-4 cups of chick'n strips, diced -4 cups of cubed tofu (frozen, thawed, and drained well)Optional: 1/4 cup creamy peanut butter
30 oz can petite diced tomatoes
2 Tbsp tomato paste
1 Cup sour cream or plain yogurt (or vegan versions)
Directions:
Melt margarine in a medium saucepan over medium heat. Add the onions and cinnamon and saute until soft:Blend turmeric, paprika, chili powder, and ground coriander in a small bowl. Add garlic and ginger and cook for 1 minute. Add spice mixture to saucepan. Cook, stirring, for 1-2 minutes until fragrant:Add the chicken or chicken substitute, (optional peanut butter), diced tomatoes, and tomato paste. Cover and simmer for 15 minutes:Add the sour cream or yogurt and heat through:I like to let it simmer on the lowest setting for a few more minutes to really blend the flavors while I finish the rice or sidedish, or set the table. Serve over basmati or other rice with naan, chapati, or pita bread.

Note/Tips: This is even better the next day because the spices blend so well over night.

Broccoli Cheddar Soup

Background: I found this recipe on cdkitchen.com when I realized how much Grant enjoys the Panera Bread Broccoli Cheddar soup. We can't tell the difference!

Originally from: cdkitchen.com

Serves ~4
Approximate time, from prep to table: ~1:15 (believe me--it's worth it)

Ingredients:
1 Tbsp olive oil
1/2 medium onion, chopped
1/4 Cup melted butter
1/4 Cup flour
2 Cups half-and-half
2 Cups chicken stock or bouillon with water
1/2 pound fresh broccoli, chopped
8 oz carrots, roughly julienned
salt
pepper
1/4 tsp nutmeg
8 oz grated sharp cheddar

4 Panera (or grocer's) sourdough bread bowls

Directions:
In a small pan, saute onion in olive oil. Set aside. In a large pot, cook melted butter and flour using a whisk over medium heat for 4-5 minutes. Stir constantly and slowly add the half-and-half (make a roux). Add the chicken stock, whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots, and onions. Cook over low heat until the veggies are tender, about 20-25 minutes. Add salt and pepper to taste. The soup should be thickened by now. Pour in batches into blender and puree (one of my friends skips this step). Return to pot over low heat and add the grated cheese; stir until well-blended. Stir in the nutmeg and serve, usually with Panera sourdough bread bowls.

Note/Tips: I have frozen this soup in pre-measured freezer bags and it thaws and serves well.

Basil Tomato Soup

Background: I love this soup! It is awesome with grilled cheese or pesto pasta. Grant will not normally eat tomato soup, but he likes this one. I think that vegan alternatives could be substituted for the butter, cream cheese, and milk.

Serves ~ 8
Approximate time, from prep to table: ~25 minutes

Ingredients:
2 Tbsp butter
1/2 tsp basil
1/2 tsp paprika
1/4 tsp garlic powder
6 oz cream cheese, softened
2 - 10 3/4 oz cream of tomato soup (do not add water)
1 1/4 Cup milk
14.5 oz stewed tomatoes

Optional:
1/2 Cup chopped onion (if your stewed tomatoes already have peppes and onions, skip these)

Directions:
Cook onion in butter until soft and transparent. If not adding additional onions, melt butter. Add basil, paprika, garlic powder, and cream cheese. Cook until creamy over medium-low heat. Add everything else, stir to mix, and heat to desired temperature.

Note/Tips: I have frozen this soup in pre-measured freezer bags and it thaws and serves well.

Pumpkin & Potato Curry

Originally from: Skinny Bitch, which has other strictly vegan recipes

Serves ~6
Approximate time, from prep to table: ~1 hour

Ingredients:
2 Tbsp refined coconut oil
1 onion, diced into 3/4" chunks
2 cloves garlic, minced
14.5 oz can of diced tomatoes, undrained
1 C water
1 tsp Better Than Bouillon Vegetable Base
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/8 tsp cayenne pepper
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1 pound red potatoes, chopped
3 Cups pumpkin (or butternut squash), chopped
1 1/2 Tbsp lemon juice
1 Tbsp chopped cilantro or parsley

Directions:
Heat the coconut oil in large saucepan over medium high. Add the onion and cook, stirring occasionally, until almost tender, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, water, vegetable base, cumin, coriander, turmeric, cayenne, cinnamon, cloves, and remaining 1/2 tsp of salt. Bring to a boil and add the potatoes and pumpkin. Return to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the potato and pumpkin are tender, about 15 minutes. Remove from heat and stir in lemon juice.

Serve over rice sprinkled with cilantro/parsley. Best when served with naan or chapati.

Note/Tips: Awesome for leftovers--the spices blend even better over night. I like to serve this with Aloo Dal, Naan or Chapati, and Basmati rice.

Aloo Dal

Background: I received this recipe from one of my old coworkers. It is one of my husband's favorites--he has even requested it for his birthday dinner.

Serves ~4
Approximate time, from prep to table: ~30 minutes

Ingredients:
2 Tbsp oil
1 large onion, chopped
1/2 tsp ground turmeric
1/4 tsp ground cumin
1 hot red pepper (or 1/2 tsp red pepper flakes, more if you like spicy food; I usually use aleppo pepper for less spice)
1 bay leaf
1 Cup red lentils
3/4 tsp salt
1 tsp sugar
2 Cups warm water
2 Cups zucchini, shredded and water squeezed out

Directions:
Heat oil in large saucepan. Add onion, turmeric, cumin, red pepper, and bay leaf. Fry for 1-2 minutes.

Add lentils, salt, sugar, and water. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 7-15 minutes (less for more tender lentils).

Add zucchini and stir to mix. Return to a boil and cook, covered and stirring occasionally, until water is absorbed and lentils and zucchini are tender. Serve hot over rice, preferably with naan or chapati.

Note/Tips: This recipe re-heats well for leftovers! I like to serve it with the Potato-Pumpkin curry, chapati or naan, and basmati rice.