MEXICAN PEPPER CASSEROLE

optional: 1 tsp. dried coriander

1½ tsp. cumin

1 tsp. dry mustard

black pepper, to taste

cayenne, to taste

2 Tbs. flour

2 to 3 eggs

2 cups yogurt and/or sour cream

optional: a handful of freshly minced cilantro

2 cups sliced jack or cheddar cheese (optional)

paprika, for the top

1) Lightly grease a 10-inch square pan or its equivalent. Preheat oven to 375°F.

2) Heat the olive oil in a deep skillet or Dutch oven. Add onions and sauté about 5 to 8 minutes over medium heat, until the onions begin to soften.

3) Add peppers, salt, cumin, dried coriander, mustard, black pepper, and cayenne. Sauté another 8 to 10 minutes, then sprinkle in the flour. Cook and stir another 5 minutes, or until the peppers are very tender. Transfer to the baking pan.

4) Beat together the eggs and yogurt or sour cream. Stir in the minced fresh cilantro. Pour this custard over the peppers. Top with slices of cheese, if desired, and dust with paprika.

5) Bake uncovered for 40 to 45 minutes until firm in the center and bubbly around the edges. Serve hot with rice and beans and/or warmed tortillas.

B ULGARIAN PEPPER CASSEROLE

Preparation time: about 1½ hours, including baking

Yield: enough to feed at least 6 to 8

Garlicky herbed sautéed peppers and onions are blended with feta cheese, dilled lemon rice, and whipped cottage or ricotta cheese, then topped with tomatoes, olives, and more garlic, and baked until bubbly hot.

The peppers can be sautéed and the rue prepared several days in advance. Assemble and bake the casserole just before serving.

1½ cups uncooked brown rice

2¾ cups water

1 Tbs. lemon juice

2 to 3 Tbs. freshly minced dill (or 2 tsp. dried dill)

2 Tbs. olive oil

2 cups minced onion

4 to 5 medium green and/or red bell peppers, chopped into ½-inch pieces

¾ tsp. salt (more, to taste)

fresh black pepper

½ tsp. oregano

2 tsp. basil

8 medium cloves garlic, half of them minced, half of them sliced (keep minced and sliced garlic separate)

1 cup crumbled feta cheese

1½ cups cottage or ricotta cheese (may be lowfat)

2 medium-sized fresh, ripe tomatoes

1 cup whole Niçoise olives (or sliced, pitted kalamata olives) (possibly more, to taste)

1) Place rice and water in a saucepan. Cover and bring to a boil. Turn the heat down as low as possible, and simmer without interruption for about 40 minutes, or until the rice is tender. Remove from heat, fluff with a fork, and stir in lemon juice and dill. Set aside.

2) Meanwhile, heal the olive oil in a large skillet. Add onions, and sauté over medium heat 5 to 8 minutes, or until the onions become soft. Add peppers, salt, pepper, and herbs, and continue to cook, stirring occasionally, for about 10 more minutes, or until the peppers are tender. Stir in the minced garlic (save the sliced garlic for later) and cook for just a minute more. Remove from heat, and stir in the feta cheese.

3) When you are ready to assemble the casserole, preheat the oven to 375°F. Lightly oil a 9 x 13-inch baking pan.

4) Place the cottage or ricotta cheese in a blender or food processor fitted with the steel blade, and whip until smooth.

5) Combine rice, pepper sauté, and whipped cheese in a large bowl, and mix until very well combined. Transfer to the prepared pan, and spread into place. Top with tomato slices, then scatter olives and slices of garlic in a liberated, random fashion over the tomatoes.

6) Bake uncovered at 375°F until bubbly ~ about 30 to 40 minutes. Serve hot or warm.

Arabian Squash Casserole

Preparation time: about 1 hour, after the squash is cooked and puréed

Good served with Tabouli Salad, or with warmed pita bread and a spinach salad with ripe tomatoes.

Yield: 4 to 5 servings

4 cups cooked squash or pumpkin, mashed or puréed

2 Tbs. olive oil

1½ cups chopped onion

1 tsp salt

2 small bell peppers (one red and one green, if possible), minced

4 or 5 medium cloves garlic, minced

black pepper and cayenne, to taste

½ cup firm yogurt

1 cup crumbled feta cheese

OPTIONAL: sunflower seeds and/or minced walnuts, for the top

PRELIMINARY: Preheat oven to 375°F.

1) Place the mashed or puréed squash in a large bowl.

2) Heat the olive oil in a medium-sized skillet. Add onion, and sauté over medium heat for about 5 minutes. Add salt and bell peppers. Sauté about 5 more minutes, or until the peppers begin to get soft.

3) Add garlic, black pepper, and cayenne, and sauté a few more minutes.

4) Add the sauté, along with yogurt and feta, to the squash, and mix well. Spread into an ungreased 9-inch square baking pan; sprinkle the top lightly with sunflower seeds and/or minced walnuts.

5) Bake uncovered for 25 to 30 minutes, or until bubbly.

Chilean Squash (a variation)

Delete: yogurt, feta, sunflower seeds, walnuts.

Add to step 2: 1 tsp. cumin, ½ tsp. dried coriander (optional), 1 tsp. chili powder, 2 cups corn (frozen/defrosted = OK)

Top with: 1 cup grated cheddar

SCHEHERAZADE CASSEROLE

Preparation time: 1¼ hours after soybeans are soaked

Yield: 6 to 8 servings

This is one of my favorite recipes, and I strongly recommend it: ground soybeans baked with bulgur, vegetables, garlic, tomatoes, feta cheese. The texture is deeply satisfying, and the seasonings are bold. It tastes great!

Few changes have been made from the original, other than to intensify the seasonings. It was—and remains—eggless.

You can assemble the casserole a day or 2 in advance of baking it. Also, it can be frozen before or after baking. It doesn’t mind being reheated.

PRELIMINARY: The soybeans need at least 4 hours to soak beforehand.

3 large cloves garlic, minced

black pepper and cayenne, to taste

2 tsp. cumin

1½ tsp. basil

1 large bell pepper, diced

¾ cup dry soybeans, soaked

1 14½-oz. can tomatoes, drained

3 Tbs. (half a small can) tomato paste

½ cup (packed) finely minced parsley

1½ to 2 cups crumbled feta cheese

1) Preheat oven to 375°F. Lightly oil a 9 x 13-inch baking pan.

2) Place the bulgur in a small bowl. Add boiling water, cover with a plate, and let stand at least 15 minutes.

3) Meanwhile, heat the olive oil in a large skillet. Add onion, garlic, salt, and seasoning. Stir occasionally as you sauté over medium heat for 5 to 8 minutes. Add bell pepper and sauté about 5 minutes more.

4) Drain the soybeans, if necessary, and place them in a blender or food processor with 1 cup fresh water. Grind until the soybeans resemble a coarse batter. Transfer to a large bowl.

5) Add the soaked bulgur and sautéed vegetables to the soybeans. Stir in the tomatoes, breaking them up into bite-sized pieces. Add tomato paste, parsley, and 1 cup of the feta. Mix well.

6) Spread into the baking pan and sprinkle the remaining feta on top. Cover and bake for 30 minutes at 375°F, then uncover and bake 15 minutes more with the oven turned down to 350°F. Serve hot.

Preparation time: The batter takes a few minutes. Cooking the crêpes takes about 15 minutes.

Yield: 8 to 10 (7-inch crêpes)

Elegant, but not extravagant, these thin pancakes are at the same time sturdy and delicate. You can make them just to have around. Keep them stacked on a plate, tightly covered and refrigerated. They will last at least a week—just fill and heat as desired. Wrap crêpes around many varieties of foods (a great way to use leftovers!) for different occasions, different times of day. They can quickly transform otherwise ordinary food into something special.

1 large egg

1¼ cups milk (can be lowfat)

1 cup flour

¼ tsp. salt

a few drops of oil for the pan

NOTE: You will need a 6- or 7-inch crêpe or omelette pan—ideally a heavy one with a nonstick surface.

1) Place egg, milk, flour, and salt in a blender or food processor, and whip until smooth.

2) Heat a crêpe or omelette pan. After a few minutes, lightly brush its entire inside surface with oil. When the pan is hot enough to sizzle a drop of water instantly on contact, pour in approximately ¼ cup batter. Slowly tilt the pan in all directions until the batter thoroughly coats the bottom. Pour off any excess batter (the pancake should be thin). Cook on one side over medium head until set (abut 20 seconds), then turn over and cook for just another second or two on the other side.

3) Turn the crêpe out onto a clean, dry dinner plate, and repeat the procedure until you have used up all the batter. (If you keep the pan hot, you won’t have to add any additional oil.) You can pile the finished crêpes on the plate—they won’t stick together.

4) Cover the plate tightly with plastic wrap, and refrigerate until use. The crêpes will keep well for at least several days.

5) To fill, simply place a small amount of whatever filling at one end of the crêpe and fold over sides and end to make a neat little packet. Filled crêpes can be heated gently—covered, in a 325°F oven—of sautéed in a little butter just before serving.

SUGGESTED FILLINGS

FOR DESSERT:

• Sauté in butter, fold in quarters, and sprinkle with powdered sugar.

• Lightly sauté some slices of tart apple; drizzle with lemon juice, cinnamon, and a little maple syrup or honey. Fill the crêpes and serve warm—plain, or with ice cream or whipped cream.

• Heat crêpes gently and serve with room-temperature Berry Sauce—with or without ice cream.

VEGETABLES:

• Steamed whole green beans with almonds

• Steamed asparagus or broccoli spears with Zippy Cheese Sauce, Rarebit, or a Vegetable Purée

• Steamed carrot sticks with Cashew-Ginger Sauce

LEFTOVERS:

• White Rabbit Salad—inside room-temperature crêpes

• Ratatouille or Vegetable Stew

• Stellar Mushroom Sauce

• Asparagus-Mushroom Sauce—delete water

• Caramelized Onion Sauce

• Etc. (whatever ideas you come up with are probably just brilliant)

Preparation time: 30 minutes

Yield: serves about 4

… Light and very satisfying (also quite attractive, with lovely flecks of green). A food processor will grate the zucchini in seconds flat.

4 eggs, separated

4 packed cups coarsely grated zucchini (about four 7-inchers)

1 cup finely crumbled feta cheese

½ cup finely minced scallions

1 tsp. dried mint (or 1 Tbs. fresh, finely minced)

a little salt (optional, to taste)

lots of black pepper

⅓ cup flour

oil for frying

sour cream or yogurt for topping

1) Beat the egg whites until stiff.

2) In a medium-sized bowl, combine zucchini, egg yolks (or not), feta, scallions, seasonings, and flour. Mix well.

3) Fold the egg whites into the zucchini mixture.

4) Heat a little oil in a heavy skillet. When it is very hot, add spoonfuls of batter, and fry on both sides until golden and crisp.

5) Serve immediately, topped with sour cream or yogurt.

COTTAGE CHEESE & APPLE PANCAKES

Preparation time: 30 minutes

Yield: serves about 4

Great for brunch!

The batter keeps well for days, so you can have it on hand for breakfast cheer on an otherwise depressing weekday. (And these pancakes are equally uplifting for dinner.)

4 eggs, separated (yolks optional—use all, some, or none)

1 cup cottage cheese (lowfat OK)

1 cup (packed) grated tart apple

¾ cup flour

1 to 2 tsp. lemon juice

optional: 1 Tbs. honey

½ tsp. cinnamon

optional: 2 to 3 Tbs. finely minced walnuts or almonds

oil or butter for frying

optional toppings: real maple syrup, sour cream or yogurt, Berry Sauce

1) Beat the egg whites until stiff.

2) Combine all other ingredients (except toppings and frying oil) in a medium-sized bowl and mix well. Fold in the egg whites.

3) Heat oil or melt butter in a skillet. When it is hot enough to sizzle a drop of batter on contact, add spoonfuls of batter. Fry on both sides until firm and lightly browned. Serve right away, topped with syrup, sour cream or yogurt, and/or Berry Sauce.

30 minutes to prepare

These can be for breakfast, brunch, lunch, or supper, depending on what you serve them with (and, of course, what time of day or night it is).

The sweet potatoes and onion can be grated by hand or in a food processor fitted with the grating attachment. Peeling the sweet potatoes is optional. If you choose not to peel, scrub.

NOTE: The batter stores well for several days if kept in a tightly covered container in the refrigerator.

4 cups (packed) coarsely grated sweet potatoes (approximately 1 large or 2 medium)

½ cup grated onion

optional: ¼ cup minced parsley

black pepper to taste

4 beaten eggs

⅓ cup flour

1) Combine all ingredients and mix well.

2) Heat a small amount of oil in a skillet until it is very hot. (It should sizzle a fleck of batter upon contact.)

3) Use a non-slotted spoon to form th in pancakes, patting the batter down. Fry on both sides until brown, adding small amounts of additional oil, if/as needed.

4) Serve hot, with toppings.

Lentil-Walnut Burgers

35 minutes to prepare; 1 hour to chill; 15 minutes to cook

These are delicious fried or broiled, with or without some cheese melted on top. Try serving Lentil-Walnut Burgers with thickly sliced, very ripe homegrown tomatoes and Faux Aioli.

NOTES:

You can sauté the vegetables while the lentils cook.

The burgers can be made up to several days in advance and stored in the refrigerator until just before cooking.

Uncooked burgers can be individually wrapped and frozen. Defrost before cooking.

¾ cup dry lentils

1½ cups water

2 Tbs. cider vinegar

1 Tbs. peanut or olive oil

1 cup finely minced onion

4 to 5 large cloves garlic, minced

about 10 large mushrooms, minced

½ cup very finely minced walnuts

1 tsp. salt

OPTIONAL: ½ lb. fresh spinach, finely minced

1 tsp. dry mustard

fresh black pepper, to taste

½ cup fine bread crumbs or wheat germ

1) Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone. Transfer to a medium-sized bowl, add vinegar, and mash well.

2) Heat oil in a medium-sized skillet. Add onions and sauté over medium heat for about 5 minutes. Add all remaining ingredients except wheat germ or bread crumbs, and sauté 5 to 10 minutes, or until all the vegetables are tender. Add the sauté and crumbs to the lentils and mix well. Chill for about 1 hour before forming patties.

3) Form 4-inch-diameter burgers. Fry in a small amount of hot oil on both sides until heated through and crispy on the outside, or broil for 5 to 8 minutes on each side.

45 minutes to prepare

Yield: about 6 servings

Greek Pilaf is a simple rice preparation that can be used as a filling for grape leaves or artichokes, or for eggplant. It is also delicious all by itself.

1½ cups raw brown rice (long- or short-grain)

2½ cups water

1 to 2 Tbs. olive oil

1½ cups minced onion

1 small stalk celery, minced

½ tsp. salt

½ cup lightly toasted sunflower seeds or pine nuts

black pepper, to taste

4 to 5 medium cloves garlic, minced

2 Tbs. lemon juice

¼ cup freshly minced parsley

1 Tbs. dried mint (of 3 Tbs. fresh, minced)

1) Place rice and water in a small saucepan. Bring to a boil, cover, and simmer until tender (about 40 minutes).

2) Meanwhile, heat the olive oil in a small skillet. Add onion, celery, and salt, and sauté until the vegetables are tender (5 to 8 minutes). Add sunflower seeds or pine nuts, black pepper, and garlic. Sauté for 5 minutes.

3) Stir the sautéed mixture into the cooked rice along with the lemon juice and herbs. Mix well.

These can be served with an assortment of other dishes to make an appetizer sampler that is really main-coarse material (see Mezza). You can also serve Stuffed Grape Leaves as a light entrée with any soup, especially Lentil Soup.

If you have grapevines in your yard, pick leaves for stuffing early in the season, when they are large enough to stuff, but still tender. You can also buy preserved leaves in specialty shops or in the imported foods section of a good grocery store.

1 recipe Greek Pilaf

about 24 grape leaves (3 to 4 inches across)

1 batch Greek Lemon Sauce

1) Preheat oven to 325°F. Lightly oil a baking tray.

2) Place each leaf down flat on a clean surface. Add a heaping tablespoon of filling near the stem end. Roll tightly, folding in the sides.

3) Arrange the stuffed leaves on the prepared tray. Bake about 20 minutes or until heated through. You can also skip this step and just serve them cold, with the sauce on top or on the side. Serves 4 to 6.

1 recipe Greek Pilaf

6 medium artichokes

1 batch Greek Lemon Sauce or Horseradish Sauce

1) Trim and cook the artichokes as you normally would. Drain and cool until handleable.

2) Pull off the centermost leaf cluster. Use a teaspoon to scoop out the fibrous choke, being careful not to scoop out the tender heart beneath it. Fill the cavity with pilaf. Serve at room temperature, with sauce for dipping. Serves 6.

STUFFED EGGPLANT

45 minutes to prepare; 30 to 40 minutes to bake

Yield: 6 servings per recipe

I. 1970s ALTERNATIVE LIFESTYLE-STYLE—still good!

3 medium globe eggplants (about 7 inches long)

2 Tbs. olive oil

2 cups minced onion

½ lb. mushrooms, chopped

1 tsp. salt (or more, to taste)

2 tsp. basil

a dash of thyme

1 tsp. oregano

fresh black pepper, to taste

5 to 6 medium cloves garlic, minced

2 cups cooked brown rice

1½ cups cottage cheese (lowfat OK)

1 cup grated cheddar

½ cup (packed) freshly minced parsley

Tabasco and soy sauce, to taste

a handful of sunflower seeds

a handful of sesame seeds

paprika

Red Pepper Purée—optional

1) Cut the eggplants in half lengthwise. Use a spoon to scoop out the inside, leaving a ½-inch shell. Mince the eggplant scoopings.

2) Heat the olive oil in a large skillet. Add onion, mushrooms, salt, herbs, and pepper. Sauté over medium heat for about 5 minutes, then add the minced eggplant. Cook until the eggplant is tender (about 15 minutes), stirring occasionally. Add garlic, and sauté for about 5 more minutes. Transfer to a large bowl.

3) Add rice, cheeses, parsley, Tabasco, and soy sauce, and mix well. Taste to correct seasonings.

4) Preheat oven to 375°F. Fill the eggplant shells, and top with seeds and a fine dusting of paprika. Bake for 30 to 40 minutes—until heated through. Serve hot, with room-temperature Red Pepper Purée drizzled on top, for a lovely effect.

II. MEDITERRANEAN STYLE

3 medium eggplants (about 7 inches long)

a double recipe Greek Pilaf

1 cup crumbled feta cheese

3 medium-sized ripe tomatoes

1) Preheat oven to 375°F. Slice eggplants in half lengthwise, and bake face-down until tender (20 to 30 minutes). Scoop out and mince the insides.

2) Combine chopped eggplant with Greek Pilaf. Stir in the feta. Stuff the eggplant shells and top with slices of tomato.

3) Turn oven down to 350°, and bake until heated through (about 30 minutes).

1 hour to prepare

Yield: at least 4 servings

Each of these filling recipes makes plenty for 4 servings of Stuffed Squash—half a medium-sized squash apiece. Any winter squash will work; the most common are acorn and butternut.

The 2 squash need to be prebaked. Preheat the oven to 350°F. Split the squash lengthwise down the middle and remove the seeds. Bake face-down on an oiled tray for about 30 minutes or until very soft (a fork should slide in easily). Make your choice of fillings while the squash bake.

I. SAVORY FRUIT-STUFFED SQUASH

2 medium-sized winter squash, halved lengthwise and prebaked

1 cup raw brown rice (long- or short-grain) + 1¾ cups water

1 Tbs. butter

1½ cups minced onion

2 medium cloves garlic, minced

2 medium-sized tart apples, diced

3 large navel oranges, sectioned

½ tsp. cinnamon

½ tsp. allspice or cloves

1 to 2 Tbs. honey or brown sugar

1 cup chopped almonds and/or pecans

TOPPINGS:

Orange-Ginger Sauce

yogurt

1) Place rice and water in a small saucepan. Bring to a boil, cover, and let simmer undisturbed for 30 to 40 minutes—until tender. Transfer to a medium-sized bowl.

2) Meanwhile, melt butter in a medium skillet. Add onion and sauté for about 5 minutes, or until translucent.

3) Add garlic, apples, oranges, and spices, and sauté over medium heat about 5 minutes more. The orange sections may fall apart, but that’s OK.

4) Add the sauté to the rice and mix well. Season to taste with salt and honey or brown sugar.

5) Preheat oven to 350°F. Fill the prebaked squash halves, and top with chopped nuts. Bake uncovered until heated through—about 20 to 30 minutes (depending on how warm the ingredients were to begin with).

II. COMPREHENSIVELY STUFFED SQUASH

Perfect for a holiday meal, especially Thanksgiving. For a colorful accompaniment, choose Odessa Beets or Vegetable Purées (Beet or Red Pepper) to go alongside or on top.

2 medium-sized winter squash, halved and prebaked

2 Tbs. butter

1 large clove garlic, minced

½ lb. mushrooms, minced

1 stalk celery, minced

¼ cup sunflower seeds

¼ cup raisins (optional)

2 cups good bread crumbs (from good bread)

6 to 8 dried apricots

1 cup (packed) grated cheddar (entirely optional)

1) Melt the butter in a large skillet. Add onion, and sauté over medium heat for about 5 minutes, or until the onion is translucent.

2) Add mushrooms, garlic, celery, and seasonings, and sauté about 10 minutes—until everything is tender and well mingled.

3) Stir in remaining ingredients and mix well. Taste to correct seasonings.

4) Preheat oven to 350°F. Fill the prebaked squash and bake, covered, until heated through (20 to 30 minutes).

Zuccanoes
(Stuffed Zucchini)

About 1¼ hours to prepare (including baking)

PRELIMINARY: You’ll need 1½ cups cooked rice.

4 medium-sized zucchini (about 2 lbs.)

1 to 2 Tbs. olive oil

1¼ cups minced onion

6 medium cloves garlic, minced

½ lb. mushrooms, minced

1½ cups cooked rice (any kind)

1½ cups minced almonds or pecans, lightly toasted

3 Tbs. fresh lemon juice

black pepper and cayenne, to taste

a few pitches of freshly minced—or dried—herbs:

~ any combination of parsley, basil, dill, thyme, or marjoram

1 cup (packed) grated Swiss or cheddar cheese

1 batch Vegetable Purée—OPTIONAL

1) Cut the zucchini lengthwise down the middle. Use a smallish spoon to scoop out the insides, leaving a canoe with a ¼-inch shell. Mince the insides, and set everything aside.

2) Heat the olive oil in a medium-sized skillet. Add the onion and salt, and sauté over medium heat until the onion is soft (5 to 8 minutes).

3) Add the minced zucchini innards and the mushrooms. Turn up the heat and cook for about 8 minutes, stirring, letting the liquid evaporate. Stir in the garlic and remove from heat.

4) Stir in the rice and nuts, along with the lemon juice, and season to taste with black pepper, cayenne and the herbs of your choice.

5) Preheat oven to 350°F. Fill the zucchini shells, top with cheese, and bake for 30 to 40 minutes, or until heated through. Serve hot, sauced with a lovely Vegetable Purée, if desired.

Preparation time: 1½ hours

(This includes time for making the sauce.)

Yield: 6 servings (2 rolls apiece)

Serve over rice.

1 large head green cabbage

1 Tbs. butter

1 small clove garlic, minced

1 stalk celery, minced

1 small carrot, diced

¾ cup minced cashews (optional)

½ cup sunflower seeds

salt and black pepper, to taste

2 cups (1 lb.) ricotta cheese

1 small tart apple, finely chopped

¼ cup raisins or currants

1 batch Cashew-Ginger Sauce

1 to 2 Tbs. soy sauce

1 Tbs. honey (optional)

1) Heat a large kettleful of water to boiling. Core the head of cabbage, and carefully lower it into the water. Turn the heat down to a simmer and leave the cabbage in there for about 10 to 15 minutes, or until the outer leaves can be removed easily. Retrieve the cabbage from the water, and pull off the 12 outermost leaves. Make sure the cabbage is cooked well enough so the leaves will not break when rolled, but not so well done that they disintegrate. Set aside the 12 leaves, and save the rest of the cabbage to use for another dish. (It’s great for soup!)

2) Melt the butter in a medium-sized skillet and add the onion, garlic, celery, and carrot. Sauté over medium heat for about 10 minutes, then add nuts, seeds, salt, and pepper. When the vegetables are tender, remove from heat.

3) Place the ricotta in a medium-large bowl. Add the sauté, plus the apple, raisins, lemon juice, soy sauce, and optional honey. Mix well, and taste to adjust seasonings. Meanwhile, preheat oven to 325°F.

4) Place 3 to 4 Tbs. filling near the base of each cabbage leaf. Roll firmly, folding in the sides. Arrange the cabbage rolls in an oblong baking pan, pour Cashew-Ginger Sauce over the top and bake, covered, until heated through—about 30 minutes.

40 minutes to prepare; 40 to 45 more to bake

6 Tbs. butter, cut into small pieces

The Crust:

1½ cups flour

about 4 Tbs. cold water, milk, or buttermilk

The Filling:

1 tsp. butter

1 lb. spinach, stemmed and finely chopped

freshly ground pepper, to taste

½ cup (packed) grated sharp cheese of your choice

a dash of nutmeg (optional)

Optional topping:

1 cup sour cream (may be lowfat), lightly beaten

paprika

CRUST

1) Use a pastry cutter, two forks, or a food processor to cut together the butter and flour until the mixture is uniformly blended and resembles coarse cornmeal. (The food processor will do this in just a few spurts.)

2) Add just enough liquid (water, milk, or buttermilk) to hold the dough together. Roll out the dough and form a crust in a 9- or 10-inch pie pan. Set aside.

3) Preheat oven to 375°F. Melt the butter in a medium-sized skillet, add the onion, and sauté for 5 minutes over medium heat. Add spinach, salt, pepper, and basil, and cook, stirring, over medium-high heat until the spinach is wilted. Remove from heat.

4) Combine all filling ingredients in a large bowl, and mix well. Spread into the unbaked pie shell. For an extra rich pie, top with sour cream, spread to the edges of the crust. Dust generously with paprika.

5) Bake 40 to 45 minutes, or until firm to the touch at the center. Serve hot, warm, or at room temperature.

Swiss Cheese & Mushroom Quiche

Preparation time: about 1¼ hours, including baking

Yield: one 10-inch pie (4 to 6 servings)

1 (10-inch) pie crust, pressed into either a pie pan or a spring form tart pan

1 tsp. butter

1½ cups chopped onion

¼ lb. mushrooms, sliced or minced

½ tsp. salt

black pepper

a pinch of thyme

½ tsp. dry mustard

4 large eggs (or 2 whole eggs plus 2 egg whites)

1½ cups milk (can be lowfat)

2 Tbs. flour

1½ cups (packed) grated Swiss cheese

paprika

OPTIONAL VARIATIONS:

substitute other delicious cheeses for the Swiss

add fresh tomato slices (no need to sauté first)

minced fresh herbs (chives, parsley chervil, marjoram, basil, dill, etc.)

a hint of Hot: 1 tsp. prepared horse radish and/or cayenne or Tabasco

1) Preheat oven to 375°F.

2) Melt the butter in a small pan. Add onions, and sauté over medium heat for a few minutes. When they begin to soften, add mushrooms, salt, pepper, thyme, and mustard. Sauté about 5 minutes more and remove from heat.

5) Combine eggs, milk, and flour in a blender or food processor, and beat well.

6) Spread the grated cheese over the bottom of the unbaked crust, and spread the onion-mushroom mixture on top. Pour in the custard, and sprinkle the top with paprika.

5) Bake for 35 to 45 minutes, or until solid in the center. Serve hot, warm, or at room temperature.

Old Country Pie

35 minutes to prepare, 40 minutes to bake

Yield: 4 or 5 servings

1 unbaked 9- or 10-inch pie crust

1 Tbs. butter or oil

1 ½ cups minced onion

1 tsp. caraway seeds

1 tsp. salt

½ lb. mushrooms, chopped or sliced

1½ cups shredded cabbage

1 medium stalk broccoli, chopped

1 medium carrot, thinly sliced

2 tsp. dill

lots of black pepper

3 medium cloves garlic, minced

2 Tbs. flour

½ cup cottage cheese (lowfat OK)

2 eggs (one or both yolks can be omitted)

2 medium scallions, finely minced

OPTIONAL: ¾ cup sour cream and/or yogurt; paprika

1) Prepare pie crust. Preheat oven to 350°F.

2) Melt butter (or heat oil) in a medium sized skillet. Add onion, caraway, and salt, and sauté over medium heat until the onions begin to brown (10 to 15 minutes).

3) Add mushrooms, cabbage, broccoli, carrot, and dill, and sauté until everything is just tender—about 8 more minutes.

4) Stir in black pepper, garlic, and flour, and cook, stirring, for just a few minutes more. Remove from heat.

5) Beat together cottage cheese and eggs. Add this to the sauté along with the scallions and mix well.

6) Spread into the unbaked crust and, if desired, top with a layer of sour cream and/or yogurt. Sprinkle with paprika, and bake for 40 minutes or until set. Serve hot, warm, or at room temperature.

Cauliflower-Cheese Pie
with Grated Potato Crust

1 hour to prepare

one 9-inch pie (4 to 5 servings)

CONVENIENCE TIPS:

Use food processor with grating attachment to grate cheese, potato, and onion in that order. (No need to clean in between.)

Prepare the filling while the crust bakes.

CRUST:

2 cups (packed) grated raw potato

¼ cup grated onion

1 egg white, lightly beaten

flour for your fingers

a little oil

FILLING:

1 Tbs. olive oil or butter

1 cup chopped onion

2 medium cloves garlic, minced

1 medium cauliflower, in small pieces

black pepper, to taste

½ tsp. basil

¼ tsp. thyme

2 eggs

¼ cup milk (lowfat OK)

1 cup (packed) grated cheddar

paprika

1) Preheat oven to 400°F. Oil a 9-inch pie pan.

2) Combine grated potato and onion, salt, and egg white in a small bowl and mix well. Transfer to the pie pan and pat into place with lightly floured fingers, building up the sides into a handsome edge.

3) Bake for 30 minutes, then brush the crust with a little oil and bake it 10 more minutes. Remove from oven, and turn the temperature down to 375°F.

4) Heat the olive oil or butter in a large skillet. Add onion, garlic, salt, pepper, and herbs, and sauté over medium heat for about 5 minutes. Add cauliflower, stir, and cover. Cook until tender, stirring occasionally (about 8 to 10 minutes).

5) Spread half the cheese onto the baked crust (OK if it’s still hot). Spoon the sautéed vegetables on top, then sprinkle on the remaining cheese. Beat the eggs and milk together, and pour this over the top. Dust lightly with paprika.

6) Bake 35 to 40 minutes, or until set. Serve hot or warm.

Preparation time: about 2 hours

Yield: 6 servings

A calzone is a savory Italian pastry resembling a large overstuffed turnover made with pizza dough. Traditionally, the filling is a mixture of cheeses, contrasting perfectly with the crispy crust. I’ve included a cheese filling, plus a few ideas for nondairy ones as well.

One calzone per person plus a green salad make a very satisfying dinner.

• Make the filling while the dough rises, to save time.

• The dough can be made in advance and refrigerated or even frozen until use. Let come to room temperature before assembling, then knead for a few minutes to warm it up.

• 1 batch Asparagus-Mushroom Sauce. Replace the butter with olive oil; reduce wine to ½ cup; delete water. (Also nondairy.)

• Thick slices of fresh tomato—with mozzarella and pesto. (If you don’t have pesto made, just add a few cloves of sliced garlic, some freshly minced basil, and a drizzle of olive oil.)

SAVORY FILO PASTRIES

40 minutes to prepare; 30 minutes to bake

Yield: 2 roll (about 6 servings) per recipe

Once you get past the mystique of filo pastry, you will see how easy it is to make delicious, mouthwateringly crisp, savory vegetable strudels. Buy the pasty (sometimes called “Fillo Leaves” or “Greek Phyllo”) in a long rectangular package in the frozen foods section of most good grocery stores. Let it thaw out thoroughly while still wrapped (this will take an hour or two). Unwrap just before using, take out a pile of however many sheets you will need, and rewrap (airtight!) and refrigerate the rest until next time. Cover the sheets you are about to use with a slightly damp tea towel—they dry out quickly!

When I first learned to make strudels, I always brushed melted butter between the pastry layers. In recent years, however, I discovered I like using olive oil much better. You don’t have to mess around with melting it; it goes further, so you can use much less of it; and it is lighter, has a great flavor, and is cholesterol-free. But if you just love butter so much that it would break your heart to substitute olive oil, try adding some melted butter to the oil, to flavor it. You can also use oil spray.

Broccoli Strudel

• Try making your own bread crumbs by grating some good bread in the food processor. The better-tasting the bread, the better.

• Each of these strudels uses about 10 sheets of filo pastry, which is approximately half a 1-lb. package.

(A little oil, butter, or oil spray for the baking tray)

1 Tbs. butter or olive oil

1 large bunch broccoli, finely chopped

2 medium cloves garlic, minced

lots of black pepper

2 cups good bread crumbs

2 cups grated cheddar

2 Tbs. lemon juice (more, to taste)

10 sheets of filo pastry

3 to 4 Tbs. olive oil—OR 6 Tbs. melted butter—OR oil spray, for the filo

1) Preheat oven to 375°F. Oil a baking tray.

2) Melt butter or heat 1 Tbs. olive oil in a large skillet. Add onion, and sauté for about 5 minutes over medium heat.

3) Add broccoli, salt, and pepper, and cook, stirring, for about 5 more minutes. Add garlic, and sauté until the broccoli is just tender (about 5 more minutes). Remove from heat.

4) Stir in bread crumbs, cheese, and lemon juice. Taste to adjust seasonings.

5) TO ASSEMBLE: Place one sheet of filo on a clean, dry countertop. Brush the top lightly with oil, then add another sheet. Brush with oil, then add another. Continue until you have a pile of 5 leaves. Add half the filling (as illustrated below), fold in the sides, and gently roll until you have a neat little log. Brush the top with more oil, then carefully lift the pastry, and place it on the oiled baking sheet. Repeat this procedure to make a second roll, and place it next to the first one on the tray.

6) Bake 25 to 30 minutes, until golden and exquisitely crisp. Cut with a serrated knife, using a gentle sawing motion. Serve hot or at room temperature.

Mushroom Strudel

1 lb. mushrooms, chopped

1 cup (8 oz.) cream cheese or cottage cheese (lowfat OK)

1 cup sour cream and/or yogurt

2 scallions, finely minced (whites & greens)

lots of black pepper

1 tsp. dill

1 cup good bread crumbs

¼ cup (packed) minced parsley

3 Tbs. lemon juice

10 sheets of filo pastry

3 to 4 Tbs. olive oil, for the filo

optional: poppy seeds, for the top

1) Preheat oven to 375°F. Oil a baking tray.

2) Place the mushrooms in a saucepan, and cook them all by themselves over medium heat for about 10 minutes. Drain them, squeezing out all the excess liquid, and transfer the mushrooms to a medium-sized bowl. (You can save the discarded liquid for a great soup stock.)

3) Add cream cheese, cut into small pieces, or cottage cheese to the hot mushrooms. Mix well. Stir in remaining filling ingredients.

4) Follow directions in steps 5 and 6 for Broccoli Strudel. A very nice optional touch: sprinkle some poppy seeds on top before baking.

Spanakopita
Heavenly Greek Spinach Pastry

1½ hours to prepare and bake

Yield: about 8 servings

2 Notes

Stores well (unbaked) for up to several days. Cover tightly and refrigerate.

Detailed information about filo pastry.

(A little oil, butter, or oil spray for the pan)

2 Tbs. olive oil

2 cups minced onion

½ tsp. salt

1 Tbs. dried basil

1 tsp. dried oregano

2½ lbs. fresh spinach, stemmed and finely chopped

5 medium cloves garlic, minced

3 Tbs. flour

2 to 3 cups (packed) crumbled feta cheese (about 1 lb.)

1 cup cottage or pot cheese

black pepper, to taste

⅓ cup olive oil—OR ½ cup melted butter—OR oil spray

1 lb. filo pastry (16 to 20 leaves), thoroughly defrosted

1) Preheat oven to 375°F. Lightly grease a 9 x 13-inch baking pan.

2) Heat the oil in a Dutch oven or deep skillet. Add onion, salt, and herbs, and sauté for about 5 minutes, or until the onion softens. Add the spinach, turn up the heat, and cook, stirring, until the spinach wilts (5 to 8 minutes). Stir in the garlic.

3) Sprinkle in the flour, stir, and cook over medium heat 2 to 3 more minutes. Remove from heat.

4) Mix in the cheeses, then correct the seasonings, adding black pepper to taste along the way.

5) Place a sheet of filo in the prepared pan, letting the pastry edges climb up the sides. Brush it all over with olive oil or melted butter, or spray it with oil spray, then add another sheet. Keep going until you have a stack of 10 oiled or buttered sheets.

6) Add the filling, spreading it evenly to the edges. Continue layering and oiling or buttering the remaining filo on top of the filling. Oil or butter the top layer.

7) Gently (with a serrated knife in a sawing motion) cut the unbaked Spanakopita into squares. Bake uncovered for about 45 minutes, or until golden and crispy. Serve hot or warm.

POLENTA PIE

Easy deep-dish pizza with a thick and crunchy cornmeal crust

1¼ hours to prepare (most of which is crust-baking time)

Yield: One 10-inch pie (serves 4)

CRUST:

1½ cups coarse cornmeal

FILLING:

1 Tbs. olive oil

1 small onion, thinly sliced

½ cup thinly sliced bell pepper

about 10 mushrooms, sliced

1 small zucchini, thinly sliced

5 to 6 medium cloves garlic, sliced

2 tsp. dried basil (or 2 Tbs. minced fresh basil)

½ tsp. oregano

fresh black pepper

¼ lb. mozzarella cheese, grated

2 small—or 1 medium—ripe tomato(es), sliced

1) Combine cornmeal, salt, and cold water in a small bowl. Have the boiling water on the stove in a saucepan, and add the cornmeal mixture, whisking. Cook about 10 minutes over low heat, stirring frequently. It will get very thick. Remove from heat, and let cool until handleable.

2) Preheat oven to 375°F. Oil a 10-inch pie pan. Add the polenta, and use a spatula and wet hands to form it into a smooth, thick crust over the bottom and sides of the pan. Brush the surface with olive oil, and bake uncovered for 45 minutes.

3) While the crust bakes, heat 1 Tbs. olive oil in a medium-sized skillet. Add the onion, and sauté for 5 to 8 minutes, or until it begins to soften. Add bell pepper, mushrooms, and zucchini, and sauté until everything is tender. Stir in the garlic and herbs, and sauté just a few minutes more.

4) Turn up the oven to broiling temperature. Sprinkle half the cheese onto the bottom of the baked crust, then add the tomato slices. Spread the sautéed mixture over the tomatoes, and sprinkle the remaining cheese on top. Broil until brown (about 5 minutes), and serve hot.

Zucchini-Crusted Pizza

1¼ hours to prepare

4 to 6 servings

~ a normal pizza on top, with a beautiful, substantial-yet-tender crust: golden, with flecks of green and a slight crunch.

~ If possible, use a food processor with the grating attachment for the zucchini and mozzarella.

~ You can make the crust up to several days in advance.

olive oil and flour for the pan

2 cups (packed) grated zucchini (about two 7-inchers)

2 eggs, beaten (OK to delete one or both yolks)

¼ cup flour

½ cup grated mozzarella

½ cup grated parmesan

OPTIONAL: pinches of basil, marjoram, and/or rosemary

2 Tbs. olive oil

TOPPING SUGGESTIONS:

extra olive oil

1 large ripe tomato, sliced

extra mozzarella, sliced or grated

2 to 3 large cloves garlic, thinly sliced

sautéed mushrooms

thinly sliced bell peppers

sliced olives

1) Preheat oven to 400°F. Generously oil a 10-inch pie pan and coat lightly with flour. (You can also use a jelly roll pan.)

2) Combine zucchini, eggs, flour, mozzarella, parmesan, herbs, and 1 Tbs. olive oil in a bowl and mix well.

3) Spread into the prepared pan and bake for 35 to 40 minutes, or until golden brown. About halfway through the baking, brush with the remaining tablespoon of olive oil (optional). Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan, so it won’t break later.

4) Top with your favorite pizza items and bake at 400°F until heated through.

Eggplant-Almond Enchiladas

…slightly different enchiladas, with deep flavor and wonderful textural contrasts

Preparation time: 45 minutes, plus 30 more to bake

Yield: 6 servings (2 apiece)

Serve with rice and plain beans or Refritos. You’ll need a batch of Mexican Red Sauce made in advance.

1 Tbs. olive oil

1 cup minced onion

6 cups diced eggplant (approximately 1 large or 2 small)

1 tsp. salt (possibly more, to taste)

lots of black pepper

4 medium cloves garlic, minced

1 medium green bell pepper, minced

1 cup lightly toasted almonds, minced

1 packed cup grated jack cheese (or a similar mild white cheese)

12 corn tortillas

1 batch Mexican Red Sauce

1) Heat olive oil in a deep skillet or Dutch oven. Add onion, and sauté for about 5 minutes over medium heat.

2) Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft.

3) Add garlic and bell pepper. Stir and cook 5 to 8 more minutes, or until the pepper is just tender. Taste to correct salt.

4) Remove from heat; stir in almonds and cheese.

5) Preheat oven to 350°F. Moisten each tortilla briefly in water, then place approximately ¼ cup of filling on one side and roll up. Gently situate the filled enchiladas in a baking pan. Pour a batch of sauce over the top. Bake uncovered for about 30 minutes.

REFRITOS
(REFRIED BEANS)

The beans need to soak for at least 4 hours; then to cook for about 1¼ hrs. Do other preparations while the beans cook.

Yield: 6 to 8 servings

Serve Refritos in Tostadas or stuffed into bell peppers and baked, then served over rice with Nachos Sauce. Or, for a plain and inexpensive dinner, serve with rice, green salad, and warm tortillas.

2 cups dry pinto beans, soaked

2 to 3 Tbs. olive oil

2 cups minced onion

5 to 6 (or even more) medium cloves garlic, minced

2 tsp. cumin

1½ tsp. salt

black pepper

optional: 1 small bell pepper, minced

1) Cook the presoaked beans in plenty of boiling water until very soft. Drain and set aside.

2) Heat the olive oil in a large skillet. Add onion, half the garlic, cumin, and salt. Sauté over medium heat about 10 minutes, or until the onions are soft. Add (or don’t add) the optional bell pepper, and sauté another 5 minutes. Add remaining garlic; season with black pepper.

3) Turn heat to low, add beans, and mix well. Mash with a fork or a potato masher, and cook for just a few minutes more. Serve right away, or store in refrigerator or freezer until time to reheat. (Refritos reheat beautifully.)

TOSTADAS

A tostada is a kind of open-faced Mexican sandwich, with many contrasting layers of food piled onto a crispy corn tortilla. Invite your friends over for a tostada-building party. Spread a large table with dishes of tostada components, and do it buffet-style.

Tostada Components:

1) DEEP-FRIED TORTILLAS: Fry corn tortillas in hot oil until crisp. Drain well on paper towels, and serve in a basket.

2) REFRITOS

3) ACCESSORIES: (use all or some ~ or add your own inspired ideas)

shredded lettuce

finely shredded cabbage

Guacamole

minced olives

grated cheese

chopped tomatoes

chopped hardboiled egg

minced mild chilies

sour cream

4) HOT SAUCE or NACHOS SAUCE or SALSA FRESCA.

SAMOSAS

1½ hours to prepare; 25 minutes to bake

Yield: 15 or 16 medium-sized, very satisfying pastries (enough to feed 6 to 8 people, at least)

Samosas are flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine, they are deep-fried (and that is still an option). But baking them works very well, and is easier and more healthful.

All components can be made well ahead of time. Finished Samosas can be stored for days in the refrigerator or freezer. Make the Dipping Sauce while the Samosas bake.

Serve Samosas with any curry, or as a simple supper with Gingered Carrot Soup and Raita.

THE DOUGH:

2½ cups flour

½ tsp. salt

1 cup buttermilk or yogurt

extra flour, as needed

1) Place the flour in a medium-sized bowl. Mix in the salt.

2) Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough.

3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.

THE FILLING:

2 large potatoes (the size of a large person’s fist)

1 Tbs. butter

1 cup finely minced onion

2 medium cloves garlic, minced

1 Tbs. freshly grated ginger

1 tsp. mustard seeds

1 tsp. dried coriander (if available)

¾ tsp. salt

1½ cups uncooked green peas (frozen, thawed = fine)

2 Tbs. lemon juice

cayenne, to taste

1) Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.

2) Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Sauté over medium heat about 8 to 10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.

THE DIPPING SAUCE:

½ cup cider vinegar

½ cup water

3 Tbs. brown sugar

1 small clove garlic, minced

1) Place all ingredients in a small saucepan. Stir until the sugar dissolves.

2) Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly.

3) Serve warm or at room temperature with hot Samosas.

TO ASSEMBLE AND BAKE:

1) Preheat the oven to 425°F. Generously oil a baking sheet.

2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.

3) Place approximately 1½ Tbs. filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with the fork.

NOTE: If you are storing the Samosas to bake later on, place them on a heavily floured plate or tray, dust the tops with more flour, and cover tightly. Store in the refrigerator or freezer until baking time.

4) To bake: Place the Samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425°F, then reduce heat to 375°F and bake for 10 minutes more. For maximum crispiness, turn the Samosas over when you turn the oven down.

5) Serve within 15 minutes of baking, with Dipping sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both Samosa and sauce directly under his or her face while eating, and the sauce bowl can catch the drips. (It does drip, but that’s one of the charms of this ritual.)

EGGPLANT CURRY

Preparation time: 45 minutes (Put up rice when you begin.)

Yield: 6 to 8 servings

2 to 3 Tbs. butter and/or peanut oil

1 Tbs. mustard seeds

2 Tbs. sesame seeds

2 tsp. cumin seeds

1½ cups chopped onion

1½ to 2 tsp. salt

2 tsp. turmeric

¼ tsp. cayenne (possibly more, depending on your tolerance / preference)

2 medium eggplants (7 to 8 inches long; 4-inch diameter at roundest point), cut into 1-inch cubes

water, as needed

2 cups frozen or fresh green peas

optional: 1 small bunch fresh cilantro, minced

1) Heat butter or oil over medium heat in a very large, deep skillet or Dutch oven. Add seeds, and sauté until they begin to pop (5 minutes).

2) Add onion, salt, turmeric, and cayenne. Cook, stirring occasionally, for 8 to 10 minutes, or until the onion is translucent.

3) Add eggplant and salt. Cook, stirring from the bottom regularly, for 15 to 20 minutes—until the eggplant is soft. You might need to add a little water if the mixture is too dry. Cover the pan between stirrings.

4) Steam the peas until they are just tender and bright green. Serve the curry over rice, topped with peas and freshly minced cilantro.

(Satyamma’s Famous Cauliflower Curry)

30 to 40 minutes to prepare

Yield: about 6 servings

2 medium-small (3-imch diameter) potatoes, cut into small chunks

½ cup shredded unsweetened coconut

1 Tbs. mustard seeds

3 medium cloves garlic, peeled

1½ Tbs. minced fresh ginger

½ cup lightly toasted peanuts

1 tsp. turmeric

½ tsp. ground cloves or allspice

2 Tbs. toasted cumin seeds

1 to 2 Tbs. toasted sesame seeds

¼ tsp. cayenne

½ cup water (more, as needed)

1 to 2 Tbs. peanut oil

1½ cups chopped onion

1 large cauliflower, cut in 1-inch pieces

1 medium carrot, thinly sliced

optional: 1 cup cooked chick peas

Begin cooking some rice at around the same time you start preparing the curry.

ON THE SIDE

2 cups brown rice in 3 cups water will be the right amount.

ON THE SIDE

Your choice of
condiments:

Raita

Lemon Slices

Orange Slices

Toasted Nuts

Toasted Coconut

Raisins

Sliced Cucumbers

Sliced Tomatoes

Thin Strips of Bell Pepper (assorted colors)

1) Boil the potatoes until just tender. Drain and set aside.

2) Place the next 11 ingredients in a blender and purée until fairly homogenous. Add extra water, as needed, to form a soft, workable paste.

3) Heat the oil in a large, deep skillet or Dutch oven, and add onion and salt. Sauté for 5 minutes over medium heat, then add cauliflower and carrot and mix well. Cover and cook about 10 minutes, then add the paste. Mix well. Cook, covered, over low heat until the cauliflower is tender, stirring every few minutes. Add more water, if necessary, to prevent sticking.

4) Add the cooked potatoes, chickpeas, and lemon juice, and cook a few more minutes. Taste to adjust salt, and serve hot, with rice and condiments.

50 minutes to prepare (put up rice when you begin)

There are a few surprises in this tart-savory-sweet curry. Try sautéing chopped almonds in a little butter or margarine for the topping.

The tomatoes work best if peeled and seeded ahead of time. It’s easy: just core them and plunge them into boiling water for 10 seconds. Pull off the peel, then cut them open and squeeze out the seeds. Chop the remaining pulp.

2 Tbs. butter

2 cups chopped onion

3 medium cloves garlic, minced

1 tsp. cumin

1 tsp. cinnamon

1 tsp. turmeric

1 tsp. powdered ginger

1 tsp. mustard seeds

½ tsp. cloves or allspice

1½ tsp. salt (possibly more, to taste)

1 cup chopped celery

1½ lbs. mushrooms, coarsely chopped

3 medium-sized tomatoes, chopped

2 medium-sized tart apples, chopped

½ cup shredded unsweetened coconut

1 Tbs. honey (optional, to taste)