Linguine with Fresh Tomatoes

4-6 servings

This is a wonderful dish to serve when local tomatoes and basil are in season. I especially like to do it with a variety of colors, combining red, orange and yellow tomatoes. Cherry tomatoes of various colors also work well.In a glass serving bowl, large enough to accommodate the pasta,  combine:

4 large ripe tomatoes cut into ½ inch cubes (or 1 quart cherry tomatoes)

1 c washed and dried fresh basil leaves, cut into strips

3 cloves garlic, peeled and finely minced

1/4 c olive oil

Let sit at room temperature for at least one and preferably several hours before serving.

OPTIONAL: About half an hour before serving add to the tomato mix:

1 ball fresh mozzarella, torn in small pieces.

Serve at room temperature tossed with:

1 pound* linguine, cooked and drained (do not cool before tossing)

Garnish with:

Parmesan cheese

VARIATIONS:  Use penne, pappardelle (shown in photo at left), spaghetti or other shaped pasta.

August 2013: This is a spectacular dish when made with cherry tomatoes of different colors.  I usually omit the mozzarella (more healthy) and serve over Gemelli (though less healthy than whole wheat pasta).

WINTER VERSION #1

Sometimes Chris brings us winter tomatoes, and some times winter basil.  When I have basil without tomatoes I make a version of this recipe using just the oil, garlic, and basil.  I top this with Leigh's tomato powder, but were I not fortuate to recieve such I nice gift I could make do with a few chopped sun dired tomatoes.  Often I also add quartered olives and/or capers too.  Garnish with grated Parmesean cheese

WINTER VERSION #2

17 January 2025 I got some fresh baasil yesterday with the intention of making pesto, but the basil was so wondeful I just couldn't throw it in the food processor. I made a version of this recipe using just the oil, garlic, and basil and added about a half cup of chopped walnuts per serving. Served tossed with Rao's fettuccine and topped with a little grated Parmesean, it was very tasty. Reprise with the remaining basil tomorrow night!

*  May 2017: I find I am using less pasta and more sauce these days. 6 oz of pasta would be plenty for Ed and me. For more guidance see HOW MUCH PASTA TO COOK (bottom of post).

Reviewed 5/30/2017

Revised 1/17/2025 AddedWinter Version #2

Lasagna

When Ed and I first met, Lasagna (following the recipe on the box) was about the only thing Ed knew how to cook. While his version was heavy on the hamburg, I prefer a vegetarian version.

Four "Topher-size" servings, six smaller servings:

5 7” x 7’ pieces of no-cook lasagna (or equivalent area lasagna noodles, prepared per package instructions)

1 26 oz jar spaghetti sauce
6 oz part skim mozzarella cheese
16 oz part-skim ricotta cheese
Parmesan cheese, grated
1 package frozen chopped spinach (optional)

NOTE Most no-cook lasagna instructions direct one to dip pasta sheet in hot water before placing in dish (see directions on package) I usually by-pass this step but add a little additional water to the sauce (see step 11)

Preheat oven to 350 degrees F.

(1) On the bottom of a 8 x 8 ovenproof pan put a very thin layer of spaghetti sauce.

(2) Place one lasagna square (or strips of lasagna noodles to cover) on sauce.

(3) Spread 1/3 of remaining spaghetti sauce on top of lasagna.

(4) Sprinkle 1/3 of mozzarella that has been grated or place one thin layer of mozzarella that has been thinly sliced with cheese shaver on top of sauce.

(5) Place lasagna square on top of cheese.

(6) Spread ½ of ricotta over entire area of lasagna.

(7) OPTIONAL Spread ½ of spinach that has been thoroughly drained (squeeze with hands like a sponge to remove additional moisture) over ricotta. When cooking for Christopher I used to leave spinach off one quarter.

(8) Place lasagna square over ricotta/spinach.

(9) Spread ½ of remaining spaghetti sauce on top of lasagna.

(10) Repeat steps (4) – (8).

(11) Spread remaining spaghetti sauce mixed with ½ c water on top of lasagna.

(12) Repeat step 4.

(13) Sprinkle grated Parmesan cheese on top of mozzarella.

Bake in 350 degree F oven for 30-40 minutes until top cheese in browned and sauce is bubbly. COOLING for 10-15 minutes before serving will result in pieces that are firmer and less runny.

VARIATIONS:

Add ½ pound Scrambled Hamburger to spaghetti sauce layer.

Add 1 pound sliced, sautéed mushrooms to spaghetti sauce layer .

Add sautéed zucchini in addition to or in place of spinach in ricotta layer.

Reviewed 5/30/2017

Sesame Noodle Salad

Basic Salad Ingredients

1 fusilli, thin spaghetti, linguine or other pasta (I generally use  Rao's fusilli)

¼ c sesame oil or for a milder salad 2 T sesame oil plus 2 T olive oil (I usually do the mix)
2 T fresh ginger, grated
3 T soy sauce or tamari
Scallions/chives
¼ c toasted sesame seeds


Mix: sesame oil, olive oil if using, ginger and tamari in a large bowl.

Cook pasta until al dente, drain and put in bowl with dressing and toss; additional olive/sesame oil may be added to taste if pasta requires more dressing.

Toss in sesame seeds just before serving and garnish with chopped chives or green scallions.

VARIATIONS:

Add any/all of the following to dressed pasta; additional dressing may be required depending on the amount of “variations” added.

Asparagus: cook ~2 minutes if small, ~3 minutes if larger, let sit 1 minute, then rinse in cold water until cool. Dry and and cut in 2” lengths or leave whole and arrange around the salad.

Red sweet pepper: raw, sliced fine in 2” strips

Raw snap peas, blanched snow peas, or shelled fresh peas

½ c chopped watercress leaves, whole watercress for garnish

Poached chicken, cut in small pieces
  or 
Cooked shrimp, if using frozen cooked shrimp, thaw overnight in the refrigerator then dry throughly with a paper  towel before adding to the salad

Add any/all of the following to the dressing:

1 t minced garlic

Hot chili oil to taste (or serve as accompaniment to the salad)

Substitute 1 t - 1T of hot sesame oil for plain sesame oil in dressing

September 3, 2026, Not in the mood for pasta, and having a corn tomato, basil (topped with a bit of thick balsamic vinegar) salad to pair, I tossed 10 21-25 size cold cooked shrimp, prepared as above, with 2-3 T of dressing and 2 sliced scallions then topped with toasted sesame seeds. Delicious! And a great cold meal for a hot night.

Revised 5/30/2017

Reviewed 9/3/2026

Ratatouille

Makes 12 servings

I have not learned how to plate this as elegantly as the clever rat, but it tastes delicious and is a wonderful way to accommodate late summer’s bounty. I used the veggies I found at the farm stand*, including peppers in lots of different colors.

Use a very large pot. The first time I made this I used my big spaghetti pot and as I began to add the raw vegetables, I was sure that not everything would fit. The vegetables do boil down, however, and the contents almost filled but did not overflow the pot. Photos are HALF a recipe.  If you make a large recipe, some can be frozen for winter use.

This  recipe is adapted from Sarah Leah Chase’s Nantucket Open-House Cookbook

In a large pot heat:

½ c olive oil

Add:

4 large Spanish [or sweet] onions, thinly sliced

Saute, stirring occasionally, until soft and translucent.

 Add:

6 cloves garlic, minced
2 medium eggplants, unpeeled, cut into 1 – 1½ inch cubes*

Cook until the eggplant begins to soften, about 10 minutes.

Add:

2 green bell peppers, seeded and cut into ½ inch wide strips
2 red bell peppers, seeded and cut into ½ inch wide strips
3 medium zucchini, cut into ½ inch wide strips
3 medium summer squash, cut into ½ wide strips

3 T dried oregano
1 T dried marjoram
[OR 4 T “Italian Seasonings”]

Salt and pepper to taste

Stir and cover the pot. Reduce heat and simmer 30 minutes. Stir in:

4 ripe medium tomatoes [I use more if in season], diced
1 pound small fresh mushrooms, slice if larger [I usually omit]

Stir and cook uncovered, stirring occasionally, 10 minutes longer. Stir in:

½ c chopped fresh basil
½ c chopped fresh parsley

Remove from heat and let cool a bit. Stir in:

12-oz mozzarella cheese, cut into ½ inch dice [I omit ]

and serve.

NOTE: Mozzarella is really optional. This soup is good warm --- plain or with just a sprinkling of Parmesan and also good at room temperature --- a pot made over the weekend will provide Sunday night dinner and a week of lunches. Garnish with fresh basil. Serve with crusty bread.



* September 2017: I had not made this in a while so with all the ingredients in season, I decided to make a batch and take some photos.  Only mistake I made was to cut the eggplant too small and it got quite mushy.  There is a reason for the larger chunks.  The yield will vary depending on the size of the veggies. The recipe made from ingredients shown in the photos yielded exactly 2.5 quarts.


VARIATION: When I was in Colorado last October, I had dinner at the home of family friends. Barbara is a spectacular cook and this evening's dinner lived up to my expectations: rack of lamb and an awesome Ratatouille accented with capers. Barbara said the recipe came from the original New York Times Cookbook. She also noted that the timing of adding the different veggies is key to the recipe's success (note recipe above also adds veggies incrementally). When I returned home, I took my tattered copy off the bookshelf and found "Ratatouille Nicoise":

5-6 Servings

In a large skillet heat:

1/3 c olive oil [think I would use a little less]

add:

2 or more cloves garlic, peeled and chopped
1 large onion, sliced

Saute until the onion is transparent.
Meanwhile prepare:

2 zucchini squash, well scrubbed and sliced
1 small eggplant, peeled and cubed
2 green peppers, seeded and cut into strips

Flour the squash and eggplant lightly then add along with the peppers to the mixture in the skillet, cover and cook slowly about one hour.

Add:

5 ripe tomatoes, peeled and sliced

and simmer, uncovered, until the mixture is thick. During the last 15 minutes of cooking [I don't think this timing is critical] add

1 T capers
Salt and fresh ground pepper to taste.

Reviewed 9/7/2017

Tacos

This is a favorite lunch when we are in Colorado.  I pick up a package of corn tortillas from Tortilleria La Roca just before lunch. The tortillas are still warm, so need to put in the microwave. I put the remaining tortillas in the fridge to use later. For these everyday lunches I usually fill the tortillas with sliced avocado, chopped onion, corriander and a little thinly sliced cheddar cheese and top with salsa.

This recipe is for “soft” tacos.


Fresh corn tortillas (2-3 per person)
Olive oil.

Spray or lightly brush oil on each side of tortilla. Place tortilla(s) on paper towel in a microwave oven on high for ~10 seconds/tortilla, or until tortilla is warm. Remove tortilla(s) and pat each side with paper towel to remove any excess oil.*



Fill with any/all of the following:

Sharp cheddar cheese, grated  (I use Cabot's Hunter)
Scrambled Hamburg  with taco seasoning
OR small pieces of cooked chicken (omit for veggie/entree)
Chopped tomatoes
Chopped onion
Shredded lettuce
Chopped cilantro
Guacamole  or sliced avocado
Refried beans
Salsa

Fold tortillas in half and serve with additional salsa.

* March 2013:  I now usually omit the oil, especially when I can get really fresh tortillas (as shown in above photo) and just warm the plain tortillas if necessary in the microwave.

Reviewed 5/7/2017
Reviewed 8/31/2017

Mexican Pizza

This makes a great lunch - either on a (whole wheat) flour tortilla or flat bread. I sometimes make this on a whole wheat flax flat bread (as in the kind used for wraps) that I get at Whole Foods.

Place:
1 flour tortilla per serving

on baking sheet. Spread with

Black bean dip (I like Trader Joe's Spicy Black Bean Dip)

On top of the bean dip put, in this order

Grated or thin slices sharp cheddar cheese (Cabot's Hunter is my favorite)

Chili peppers, cored, seeded and cut in strips and/or
Sweet peppers (a variety of colors if possible)

Onions cut in thin rings

Broil 2-4 minutes, just until cheese is bubbly and edges of tortilla begin to brown.

Remove from oven and serve as is or top with

Avocado slices

Which have been sprinkled with:

Lemon juice
Cumin

AND/OR fresh corriander, chopped
                                                   

Reviewed 8/31/2017

Walnut Broccoli Stir- Fry

This recipe is loosely adapted from a recipe by the same name in Tofu Cookery by Louise Hagler.

Serves 4

Bring 1 c water to a boil and then add:

2 carrots, sliced thin on a diagonal

2 c broccoli flowerettes with 1’ - 2” stems (if you want to use more of the stem, peel and cut stem diagonally in thin slices)

Boil 1 minute and then drain, reserving liquid.

Heat in a wok:

2 T  oil [I use peanut oil]

Add:

1-pound firm tofu, with as much water as possible squeezed/pressed* from the tofu, cut into 1” cubes

Cook turning very gently so as not to break tofu**, until surface of tofu is browned.

Remove tofu from wok and drain on paper towels.

In the same wok, sauté over medium heat until onions are soft:

1 T peanut oil
1 large onion (Vidalia or other sweet), thinly sliced

Then add:

1 c walnut halves (or fewer***)

Stir to coat with oil, about 2 minutes then add:

1 c fresh or unsweetened pineapple chunks, if canned, drain and reserve juice (or less***)

Increase the heat to medium high and add the carrots and broccoli. Stir. Add tofu cubes and stir again.

To the reserved pineapple juice and/or reserved vegetable stock (1 cup total) add:

1 T cornstarch (or more***)
3 T soy or teriyaki sauce
1 T fresh grated ginger

Mix well then pour over the vegetables and tofu. Cook while gently stirring until mix is bubbling.

Serve hot with rice.

* I cut the tofu in half lengthwise, but leave stacked. I then loosely wrap the tofu in an absorbent dish towel that has been folded in half, place a brick on top of the dishtowel, and let stand for ~20 minutes.

**HINT (from Christopher): A large silicone spatula is useful in turning the tofu without breaking it (photo left).

*** More Christopher input: I made this for Chris in December 2011. He found the amount of walnuts excessive and the sauce too thin.  Next time  I make this, I am going to reduce the quantity of walnuts and reduce the amount of pineapple juice and/or increase cornstarch amount to make a thicker sauce. Stay tuned for modified sauce quantities.

Reviewed 8/31/2017

Pasta with Artichokes and Carrots

Serves 3

This recipe is based on one of the same name in The Mayo Clinic Williams- Sonoma Cookbook. The Mayo recipe uses 16 oz frozen artichoke hearts for 16 oz pasta. I used canned artichokes until I tried fresh (see photo below); this is definitely the preferred option.

This is a great boat recipe because the ingredients can be easily stored for a long period of time without use of a freezer.


Sauté:

1 t olive oil (heat before adding veggies)

1 can artichokes (drained weight 8.5 oz), rinsed, well drained and cut lengthwise into
thin strips or equivalent amount of fresh --- much better!
4 carrots, finely diced [I usually do a thin julienne]
¼ t red pepper flakes
2 cloves garlic, minced

Cook until carrots are tender, 5-7 minutes. Stir in:

1.5 oz dry vermouth
1 T lemon juice
2 T chopped fresh thyme or 2 t dried thyme.

Meanwhile cook:

8 oz dried spinach fettuccine/linguine [Trader Joe’s has good spinach linguine]

until al dente, drain and reserve ¼ c cooking water.

Add reserved cooking water and pasta to vegetables. Stir and toss to combine.




Serve plain or topped with:

Crumbled soft goat cheese (1/4 c)
[OR Grated Parmesan cheese]

Reviewed 5/30/2017
                                          
                                                  

Stuffed Poblano Peppers

This recipe, inspired by Alexandra’s urging to cook more vegetarian meals (especially for Ed), is my own but takes ideas from two recipes, Hearty Grain-Filled Peppers (The Mayo Clinic Williams-Sonoma Cookbook)and Quinoa Stuffed Peppers (The Whole Foods Market Cookbook) and from dinner at Helmand (an excellent Afghanistan restaurant in Cambridge, MA).

Serves 4



In a large sauce pan bring the following to a boil:

2c water
1/2 t ground cinnamon
1/2 t ground cumin
                                               
Stir in:

1 c bulgur wheat

When the water returns to a boil, reduce heat to low. Cover and simmer until the water is absorbed, about 15 minutes.

In a large frying pan over medium heat, combine:

3/4 c tomato salsa
1/2 onion, finely chopped
2 cloves garlic, finely minced
1/4 c chopped fresh cilantro*

Sauté, stirring occasionally, until the vegetables are tender but not mushy, about 10 minutes. Then add:

1/3 c raisins

Stir this mixture into the bulgur, and use to stuff

4 large roasted poblano chilies (see Roasted Chili)

Place stuffed peppers on a non-stick surface and bake at 400 degrees 10-20 minutes (longer if chilies and stuffing are at room temperature to start, shorter if the filling is still warm).

Place chili on individual serving plate and top with:

1 T non-fat yogurt per chili (1/4 c total)
1 T toasted sunflower seeds (4 T total)

* I have found that frozen cilantro (chop fresh cilantro finely then freeze immediately in small plastic bag or container) works well too.
VARIATION #1:

The Mayo Clinic recipe (to serve 6; 2 c bulgur) calls for 1 c diced fresh tomatoes or 14 ½ oz canned diced tomatoes, drained instead of salsa, adds 8 oz white mushrooms, coarsely chopped to the sauté, and uses parsley instead of cilantro. It also uses 3 red bell peppers, halved, stemmed and seeded and, 3 green bell peppers, halved, stemmed and seeded , not previously cooked, instead of the roasted poblano peppers. If fresh peppers are used, stuffed peppers should be covered tightly with aluminum foil and baked at 400 degrees for 40 minutes.

VARIATION #2:

Whole Foods Market uses the following sauté for 1c of quinona:

2 ½ T olive oil (heat first then add veggies)
½ medium onion, finely diced
1 carrot, finely diced
2 stalks celery, finely diced
½ c shelled pumpkin seeds
2 cloves garlic minced (1 t)
½ t cumin
1 t chili powder
1/8 c finely chopped fresh oregano
1/8 c finely chopped fresh basil

This recipe makes enough stuffing for 4 large red/green peppers. Rub peppers with oil and ½ t cayenne pepper, place on a baking pan and bake at 400 degrees F until softened a little. Stuff each pepper half then place in a lightly oiled, oven proof casserole dish. Add ½ c water to pan. Cover dish with foil and bake for 20-25 minutes until the peppers are tender.

VARIATION #3:

In the Helmand Afghan dish called Showla, the chili was stuffed with spinach and cheese with the “grains” on the side: medium rice, mung beans and black eyed beans sautéed with onions, tomato, garlic and seasoned with dill and coriander seeds.

Reviewed 8/31/2017

Tandoori Sweet Potatoes and Rice

Serves 6

This recipe is adapted from the Mayo Clinic Williams-Sonoma Cookbook (healthy recipes and great photos). When Ed heard we were having this for dinner (first time) he grumbled about another “veggie meal” .  After smelling the aroma as it cooked and tasting the end result, even he had to admit it was very yummy. We have both enjoyed this meal, often with guests, many times since.



Sauce:

Combine ingredients and stir well:

1 cucumber, peeled [if waxed], seeded [I don't] and sliced [I usually chop]
1 c plain, nonfat yogurt
½ c fresh chopped mint
1 t sugar [I omit]
¼ t ground pepper

Cover and refrigerate for at least 3 hours or up to 24 [I've never done more than 2 hours].

Peel and cut into 1 inch thick slices:

6 medium or 3 large sweet potatoes

Using a sharp knife, score the surface of the sweet potatoes in a criss-cross pattern about ¼ in deep. Add to the marinade and mix to coat. Marinate for at least 30 minutes [longer OK if refrigerated], tossing at least once.

Marinade:

Combine and stir well:

1 c plain, nonfat yogurt
3 T lemon juice
2 t olive oil
3 garlic cloves, minced
1 T grated fresh ginger
4 t curry powder
½ t cayenne pepper

Preheat oven to 400 degrees F. Oil a baking sheet. Reserving the marinade, arrange the sweet potato slices in a single layer on the prepared sheet. Bake, brushing with the reserved marinade every 15 minutes, until the potatoes are tender, about 45 minutes.

MEANWHILE make:

6 c (cooked) brown rice with
2 T chopped fresh sage or 2 t dried sage*

[*If using dried sage add before cooking rice, if using fresh sage stir in when rice is cooked.]

This is best served plated; put rice on plate with potatoes next to rice with sauce in line down middle. Garnish with fresh mint.

Revised 8/31/2017



.

Rice and Beans

Mark Bittman writes in How to Cook Everything (original edition/1998): “Rice and beans are one of the most important of all culinary marriages, they are cheap, they provide good protein and plenty of carbohydrates, and they don’t take a lot of work to make them delicious. You don’t need a recipe. Take any well seasoned bean dish and serve it with any well prepared rice dish.”*

This is a good boat dish because the basic ingredients are easily stored.

Alexandra would argue that rice and beans prepared without lard fall far short of the rice and beans she lived on in Costa Rica (that said, she never cooks with lard). Here is my version:

2 c brown rice
2 19-oz cans black beans (`1/2 pound or 1 1/4 dried beans, cooked for 25 minutes)
Water

Rinse the beans well and then drain. Put 4 cups of water in a pan with the rice and bring to boil, cover and cook on low heat until rice has absorbed all liquid, 30-40 minutes. Alternatively, cook the rice in a rice cooker.

MEANWHILE, sauté in medium frying pan until peppers are soft and onions are golden, about 8-10 minutes over medium heat:

2 T olive oil (add oil first and heat before adding vegetables)
1 medium onion, finely chopped
1 red pepper, cored, stemmed and chopped
1 green pepper, cored, stemmed and chopped
1 T minced garlic

If eating immediately, place the beans in a large pot that can hold over twice their volume and cook over low heat until they are warmed through, add cooked rice and sautéed vegetables. Stir well and season with

Pepper

This recipe makes a large pot of rice and beans that will keep for several days in the refrigerator. If you are not eating immediately, combine cooked rice, sautéed vegetables and cold beans. Mix well. When ready to serve, heat all or a portion of the mixture in a microwave oven, conventional oven, or stove top until warmed through.

Good served with

Salsa or chili sauce or (my favorite) Cholula Hot Sauce.

VARIATIONS:

Use red beans instead of black.

Add some hot chili peppers and/or chili powder to the sauté.

Add corn kernels with the beans.

Add 2 t ground cumin to the sauté.

Add fresh cilantro just before serving.

Combine several/all of the above variations.


Use rice and beans (plus some cheddar cheese) as an omelet filling (see Spanish Rice Omelet).

* Page 515

Reviewed 5/29/2017

Moroccan Eggplant with Garbanzo Beans

Alexandra found this recipe on line.

I increased the garam masala to 1½ tsp, then Alex added juice from ½ lemon and some cumin. Very yummy.

Using provisions from the can locker plus a couple peppers and eggplant from the local market, I made a huge pot of this which we shared with two other couples one rainy, foggy night in Northeast Harbor.

The recipe notes "This vegetarian dish is full of flavor, substantial, and makes a complete nutritious meal high in protein. The blended spices of garam masala make this dish rich tasting without being high in fat, and can be easily found in the spice section of your favorite market."

Ingredients:
1 large onion cut in half and sliced thin
5 medium cloves garlic, pressed
1 medium red bell pepper cut in 1 inch squares
1 medium eggplant, cut into 1 inch pieces
 pinch of red pepper flakes
 2 tsp turmeric
½ tsp garam masala [I use 1 ½ t]
1 15oz can garbanzo beans
1 15oz can lentils, drained
½ cup tomato sauce
1¼ cups + 1 TBS vegetable broth
½ cup raisins
1 TBS chopped fresh cilantro
salt & black pepper to taste
[I add 1 T lemon juice]
[I add 1 t cumin]

1. Heat 1 T broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, [cumin] and turmeric. Stir to mix well for a minute, and add broth and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.

2. Add garbanzo beans, lentils, red chili flakes, [lemon juice] and raisins. Simmer for another 5 minutes. Season with salt and pepper. Serve sprinkled with chopped cilantro.

NOTE: "Cutting the eggplant and peppers into 1 inch pieces gives the spices a chance to come through in cooking without the vegetables overcooking. This recipe is organized so it can be made quickly. However, when adding the garam masala and turmeric, stir well and give it time to heat up, at least 1 minute, before adding liquid. You will get much more flavor by doing so."

Reviewed 8/31/2017

Spaghetti-Ricotta Bake

This recipe is very loosely adapted from a recipe called ”Layered Spaghetti and Spinach” which I found in the Aspen Historical Society Cookbook many years ago.

Cook:

1 pound linguine or spaghetti

until just barely al dente (see package for time and cook about one minute less than minimum).

While pasta is cooking, combine in a large bowl:

3 cloves of garlic, finely chopped
3 T olive oil
1 T Italian herbs

When pasta is cooked, drain well and toss with oil and garlic mixture. Lightly brush the bottom of a 9” x 9” (or equivalent area) baking dish with olive oil .  Put about 2/3 of the seasoned pasta in the baking dish and level the pasta. Spread:

16 oz part skim ricotta cheese over the pasta, sprinkle with

Ground nutmeg, then top with

Fresh spinach*, sautéed in ~1 T olive oil until just barely wilted, then coarsley chopped (photo at left shows 5 ounces sauteed fresh baby spinach, lower photo shows 1# fresh spinach - my preference) or 1 package frozen spinach, defrosted and very well drained. When using frozen spinach remove as much moisture as possible; a good way to do this is to actually wring the spinach in your (clean) hand as if squeezing a sponge.

Spread remaining pasta mix evenly over the ricotta/spinach and sprinkle with:

Parmesan cheese, grated

Bake in preheated 350 degree F oven for approximately 30 minutes or until top is browned and crispy.

* When I made this before Chris decided he liked spinach, I put spinach on ¾ of the pasta and left a quarter with no spinach for him.






January 2015: VARIATION:  For a vegan/cholesterol free spaghetti spinach bake see: Spaghetti-Spinach-Cashew Cream Bake

Reviewed 5/30/2017

Revised 1/5/24

Cheese Fondue

This recipe is the gift of old family friends; the father was Swiss. In addition to the fondue, I remember gathering at their house on Christmas Eve to watch them light the (real) candles on their Christmas tree that was freshly cut from their woods that same afternoon. An enameled fondue dish (such as a le Creuset sauce pan) works best for this.

Rub

1 clove of garlic, split

around the sides of the fondue dish.

Dredge

1 pound Swiss cheese, finely cut

in

3 T potato flour

Pour

2 cups dry white wine into the fondue dish.

Place over medium flame and heat until wine almost boils. Add cheese

Salt and pepper to taste
A few grains ground nutmeg

Stir constantly with wood spoon until fondue starts to bubble. Add

6 T kirsch or cognac (2T kirsch probably sufficient) [I use kirsch]

Serve hot in fondue dish over sterno flame. With fondue forks and

Chunks of slightly old

French bread pre-cut into cubes with time for exposed sides to become a bit crusty.

Reviewed 8/31/2017

Pasta with Veggies and Goat Cheese

This recipe, page long sinced yellowed, is adapted from a Sunday paper (paper and date unknown) magazine feature by Sheryl Julian and Julie Rosenfeld.  A great late summer dish.

Serves 4 (main course)

Preheat oven to 400 degrees F.

Combine in a large (large enough to later accept pasta as well as veggies) baking dish

3 T olive oil
1 large eggplant, peeled and cut into ½ inch cubes
2 red peppers, cored and chopped into ½ inch square pieces
1 large sweet onion, cut into small wedge shaped pieces

Toss well then sprinkle with:

3 T chopped fresh thyme or 1 T dried thyme
2 cloves garlic, minced
Salt and pepper to taste


Bake 25 to 35 minutes or until vegetables are very tender.

While vegetables are baking, bring a large pot of water to a boil and cook according to package instructions

1 pound* of penne or other shaped pasta

so it is hot and ready to serve just when the veggies finish cooking. When pasta is cooked al dente, reserve ¾ cup of cooking liquid and then drain pasta.

When veggies are cooked, sprinkle with

2 ounces crumbled goat cheese

and add the ¾ cup reserved liquid. Toss lightly and return to oven for 5 minutes to melt the cheese. Remove the baking dish from the oven and add the pasta, toss lightly. Serve with grated

Parmesan cheese

VARIATION

I sometimes serve just the vegetable mixture without the pasta as a main dish.

*  May 2017: I find I am using less pasta and more sauce these days. 6 oz of pasta would be plenty for Ed and me. For more guidance see HOW MUCH PASTA TO COOK (bottom of post)

Reviewed 5/30/2017

Fettuccini* Alfredo

Comfort Food. This recipe came from Chrisopher’s Brooks School cooking class and was a Topher - Pris dinner favorite on nights when Ed was away. If made with good Parmesean cheese and fresh pasta, it tastes almost as good as the pasta Ed and I had at Alfredo's in Rome many years ago.




The school recipe is quite concise:


"PASTA**
2 TB BUTTER
1/2 C CREAM
1/2 C PARMESAN CHEESE
MELT BUTTER, ADD CREAM AND CHEESE. STIR TILL SMOOTH, POUR OVER COOKED PASTA, TOSS AND SERVE.

I would add: cook the pasta according to recipe (fresh pasta) or package instructions. For "box" pasta, I like Trader Joe's Lemon Pepper Pappardelle Pasta.

While the pasta is cooking, put the butter in a small saucepan, melt and then add the cream and grated Parmesan cheese. Stir until smooth (do not overcook or cheese may solidify in a chunk), then pour over cooked, drained pasta. Toss and serve immediately with:

Additional Parmesan cheese and grater
Well stocked pepper grinder

* May 2013: One of the world's worst spellers, it was only when working on a vegan rendition of this recipe that I discovered the school recipe has a unique spelling for this dish, which is  most commonly referred to as Fettuccine Alfredo.

** May 2017: Revisiting this recipe I noticed no quantity of pasta is given. I think I would cook one package of Trader Joe's Lemon Pepper Pappardelle Pasta (8 oz) to go with this sauce. Mark Bittman in How to Cook Everything defines Fettuccine Alfredo as "(Pasta with Butter, Eggs, Cream and Parmesean)" and uses 2 T butter, 2 eggs, 1/2 c heavy cream and 1 c grated Parmesean cheese for 1 pound cut pasta. (Page 141). In a lot of my pasta recipes it is easy to reduce the amount of pasta and increase the amount of sauce (veggies!) per serving. Harder to do with this recipe, though in portioning sizes, remember this is a much richer sauce.

Reviewed 5/30/2017

Enchiladas

Makes 4 enchiladas

12 corn tortillas
4-8 oz grated* sharp cheddar cheese (Cabot's Hunter, if available)
1 large sweet (Vidalia or Texas) onion, finely chopped
2 pints Enchilada Sauce
Canola oil for spraying (optional)
4 eggs

Preheat oven to 400 degrees F.

Spray tortillas lightly on both sides with oil. (I now omit this step) Place 2 tortillas at a time on a paper towel in microwave. Cook on high for 30 seconds. Remove tortillas from micro, and if using oil, put between paper towels so towels can absorb any extra oil. Repeat process with rest of tortillas.

Heat enchilada sauce in saucepan with diameter just larger than tortillas. If using canned sauce and sauce is not as hot as desired add 1-2 T hot chili powder and 2-4 T water; whisk until all powder is absorbed in sauce.

When the sauce is heated, put a tortilla in the sauce until it is covered with sauce, then remove the tortilla with a spatula, draining any excess sauce back into pan. Put the tortilla on oven proof plate that has been lightly coated with olive/canola oil and sprinkle with 1/12th of the grated cheese and onion.
Repeat until there are four plates, each with a stack of 3 tortillas, each tortilla topped with cheese and onions. Put plates in 400 degree F oven for about 5 minutes, or just until cheese has melted.

While enchiladas are cooking, in a pan coated with olive oil, fry the eggs.

Remove the enchiladas from the oven and top each with a with fried egg. Serve with any remaining sauce.

I usually serve enchilada surrounded with romaine, shredded or sliced thin or baby greens.

* January 2025: When I'm in a hurry or lazy, which is most of the time now, I just use a couple thin slices of cheese - it tastes the same and by the time the cheese melts and the enchilada is topped with an egg, it looks the same :-)

Reviewed 8/31/2017

Revised 1/1/2025: Photo and note added

Chili Rellenos

Serves 2

Roast (see Roasted Chili) or thaw previously roasted and frozen

4-6 (depending on size) green chilies  (I usually use fresh/previously frozen Hatch Anaheim chilies)

Stuff each chili with thin slices of:

Sharp cheddar cheese (I use Cabot's Hunter)

Whip until stiff:

3 egg whites

Fold in

1-2  yolks

Dip each chili (closed to envelope cheese) in

Flour

Then dip in the egg batter and place immediately in a frying pan with hot

Olive oil, enough to coat the entire bottom of the pan

Cook until bottom is browned and then flip and cook until other side is browned, all of the egg mixture is cooked and cheese is melted.  Serve immediately.




Reviewed 8/31/2017

Chili Con Tofu with Beans

8-10 servings

This is loosely adapted from a recipe with the same name in Tofu Cookery by Louise Hagler (1982 edition).

Have ready

5 cups cooked pinto beans (reserve cooking water/liquid in can)

Freeze, thaw, squeeze out water and tear into bite size pieces

2 pounds tofu

Whip together in a mixing bowl:

¼ c soy sauce
1-½ T tomato paste
2 T peanut butter
½ T onion powder
¼ t garlic powder
½ c water
2 T canola or olive oil

Add this to the frozen tofu pieces and mix until all are evenly coated. Then fry the seasoned tofu in

2T olive oil

over medium heat until all liquid is absorbed and tofu is well browned.

In another pan, sauté until onions are transparent

2 T olive oil (heat first)
1 large green pepper, diced
2 large onions, diced
3 cloves garlic, minced

Add these and the browned tofu to the cooked beans in a cooking pot, along with:

1 T sugar
4 T cider or wine vinegar
1 quart canned tomatoes
3 T chili powder (more or less depending on hotness of chili and hotness desired)

2 t cumin

Mix and then add reserved liquid and additional water, if necessary,  to cover.

Bring to a simmer and serve.

Reviewed 8/31/2017

Sweet and Sour Tofu

From: Christopher
Sent: Monday, February 07, 2005 2:23 AM
To: pdkern
Subject: for the cookbook

1 tub firm tofu
1 can (most of, anyway) pineapple chunks
red/green/yellow peppers, onions to taste
sweet & sour sauce, veg. oil, soy sauce, whatever you have around.

cut tofu into 15mm cubes, preheat wok with oil and soy sauce

be sure to cook the tofu first until it's brown (if you add some sort of
brown sauce, like szechuan, you'll have to go by taste)

add onions (i like them cooked to hell, so i add them early.)

add some sweet & sour sauce
(don't add too much watery stuff, including s&s sauce, until tofu is browned)

add peppers and rest of sauce

add pineapple

cook off most of liquid

serve over white basmati rice.
goes well with sierra nevada. probably some sort of wine too.

btw the rice cooker is the best $15 i've spent in my life.

-chris.

A reprise in Lincoln.  Really tasty.

Reviewed 8/31/2017