FEATURED RECIPES: COOL WEATHER COMFORTS

INGREDIENTS:

2 tbs Olive Oil

1 small onion, diced

28 oz can of whole peeled tomatoes

6 oz can of tomato paste

2 tsp brown sugar

1 tsp dried oregano

12 oz package of jumbo macaroni shells

2 10 oz packages of frozen creamed spinach (substitute frozen chopped spinach with similar results)

1 lb of ricotta cheese

8 oz of shredded mozzarella

DIRECTIONS:

Heat a 3 quart pot over medium heat. Add oil and onion with a pinch of salt and cook until onions are translucent. Add tomatoes with their liquid, tomato pastes, brown sugar, oregano, salt & pepper to taste. Stir everything together and break up the tomatoes. Cook over high heat to bring to a boil, then reduce temperature to low and allow to simmer for 20 minutes with lid on pot. Check occasionally and stir. 

Cook macaroni shells as per package instructions until el dente. Drain and separate shells onto a clean tea towel. 

Prepare creamed spinach according to package instructions. Turn into a large bowl, allowing to cool to handle. Stir in ricotta and mozzarella and add salt and pepper to taste. (If using frozen chopped spinach, defrost and squeeze out excess water before combining with cheese)

Preheat oven to 350 degrees. Spread the tomato sauce into a 10x14x2 inch pan. 

Place about 1 Tablespoon of the spinach cheese filling into each shell. Place into sauce filled pan. 

Cover pan with foil and bake for 30 minutes until bubbling. 

YIELD: 

Serves 6-8.

NOTES: 

This was always a hit for meals with family and friends. A hearty dish to make ahead and keep in the freezer for chilly winter meals. 

INGREDIENTS:

1 cup Poha (thick or medium flakes)

1 small golden Beet thinly sliced

1 medium Carrot cut into match sticks or thin rounds

1 Avocado cubed

¼ cup Mushrooms thinly sliced

Small handful Italian Parsley chopped

½ small Onion minced Onion

A few sliced of fresh minced ginger

¼ tsp Ground Cumin

½ tsp Ground Turmeric

Freshly ground black pepper to taste

Salt to taste

1-2 Tbs Olive oil or ghee

DIRECTIONS:

Rinse poha and set aside in a strainer. 

In a skillet, heat oil over medium heat, add beets, carrots, onion and stir until onion becomes translucent. Add mushrooms and continue to cook until mushrooms start to release their moisture. Add cumin, turmeric, black pepper and incorporate into the mixture. If needed add a couple of teaspoons of water if your vegetables are still too hard for your liking and continue to cook until water has evaporated.  Add washed poha and give another stir. Cover skillet with a lid and reduce heat to low / warm for a couple of minutes  until the poha is hot.  

Remove from heat and taste. Adjust seasonings to suit your palate. 

To serve, garnish with chopped parsley, cubed avocado and if desired a drizzle of ghee. 

YIELD:

2 hearty servings.

NOTES:

Poha is flattened rice and traditionally consumed as a quick breakfast meal. You can find poha at Indian grocery stores or you can buy it online.  

INGREDIENTS:

½ cup red lentils, rinsed well

1 cup water 

1 tsp cumin powder

1 tsp chili powder

Pinch of salt

Ghee or oil of choice for cooking

DIRECTIONS:

Soak lentils in water for 3-4 hours.

Place mixture into a blender and add spices to create a thin crepe like batter, if needed add more water if the mixture is too thick, just a couple of TBS of water will do the trick.

Heat a non-stick skillet over medium heat.

Melt about 1 tsp of ghee or oil of choice in pan to just lightly coat the pan.

Pour batter into the pan, swirling the pan to ensure batter coats the bottom of the pan.

Cook for 3-4 minutes or until just crispy and flip and cook the other side until crispy but still pliable.

YIELD:

Makes 4 dosas. Depending on what is used for your filling this recipe yields 2-4 servings.

NOTES: 

These can be stuffed with a potato pea mixture for a traditional masala dosa, used like tortillas or other flatbreads and fill with whatever you desire. Pictured below is dosa filled with lightly sautéed chard with my quick pickle. 

INGREDIENTS:

1 turnip, cubed or sliced to your liking

2 carrots, chunked into hearty pieces

1 sweet potato, chopped into fairly large pieces

1 medium onion, chopped chunky

2-3 cloves of garlic, minced

3-4 bay leaves

2 TBS tomato paste

1 TBS olive oil

1 TBS dried basil

1 TBS dried oregano

1 TBS dried mint

1 cup dried shiitake mushrooms

16-20 ounces mushroom broth

DIRECTIONS:

Heat oil in a heavy bottomed pot over medium heat. Add onion and cook until translucent. Add root vegetables, garlic and give the pot a good stir and cook for a couple of minutes. Make a space in the center of the pot and add tomato paste and stir around the bottom of the pot for about a minute. Add shiitakes and herbs including the ginger and give the pot another good stir. Add stock and bring to a boil, reduce heat, cover and cook for 30-45 minutes until the vegetables are nice and soft. Taste, adjust seasonings to your liking. 

YIELD:

6-8 servings.

NOTES: 

I find that this dish has the rich yumminess of a slow cooked stew. The mushrooms mimic the heartiness of meat to fool your taste buds and palate.