Extra Schmaltz!

 This is the style of rice pudding that mom would make us growing up. It's a great way to use that small bit of leftover rice that's too little for fried rice or whatever. It's also really, really easy to make. The secret for maximum deliciousness is to err on the side of using less rice, or to add a bit more milk and egg to compensate if you add a bit too much rice.  It's all about that cross-section of custard on top and dense sweet rice on the bottom. Ingredients 1-1.5 c. cooked white rice, but less is better 2 c. milk, or increase if you have more rice 2/3 c. sugar (part brown sugar makes it extra tasty) 1/4 c. raisins or to taste 5 eggs 1 tsp. vanilla extract 1/4 tsp. cinnamon (honestly I just shake and eyeball this)  Preparation Grease an casserole dish. Preheat oven to 350.  Beat the eggs in a big bowl, then add literally everything else and whomp thoroughly.  Pour into the casserole dish, and cook probably about an hour or longer - it takes more tim...

Garden Enchilada Bake  Makes 6 servings ~ Adapted from Peas and Thank You by Sarah Matheny 1 c. quinoa, rinsed and drained 1 1/2 c. vegetable broth (or chicken broth) 1 15 oz. can tomato sauce, divided 2 1/2 t. chili powder, divided (consider using less, depending on how flavorful your chili powder is) 1/2 t. dried oregano 1 zucchini, shredded and squeezed to release all excess moisture* 1/3 c. cream cheese (Could be non-dairy, i.e. Tofutti. I think you could also use Greek yogurt here.) 1 clove of garlic, minced 1/2 t. cumin salt and pepper to taste 1 c. cheese, shredded (Optional, could be non-dairy. We like using Monterey Jack or Pepper Jack.) 1 3 oz. can sliced olives, drained (or other olives) 1 avocado, sliced cilantro for garnish (optional) *Try adding whatever additional fresh veggies you have on hand, including shredded carrots, corn kernels off the cob and/or torn dark, leafy greens Preheat oven to 375 degrees. In a medium stockpot, combine...

A friend of ours had us over for dinner one night and served us an amazing lentil loaf - it was cooked in a pie pan, and had a nice solid consistency. He claimed it was a British wartime recipe, a meatloaf substitute in a time of scarcity. I kept bugging him for the recipe, but he never ended up giving it to me, and so I decided to just make my own version. It's pretty quick and easy and makes lots of leftovers. Ingredients: 2 cups red lentils Water or chicken broth Oil for cooking 1 medium onion, sliced thinly 8-10 mushrooms, cut into chunks 2 jumbo eggs 1 Tbsp dried marjoram 1 tsp dried oregano 1 tsp dried thyme leaves 1 Tbsp salt (or to taste) Tasty white cheese to garnish (feta or queso fresco) (Weird but tasty: salsa) Preparation: Pre-heat oven to 375. Boil lentils in unsalted water or chicken broth while you prep the veggies - I use about 3 cups liquid, 1 cup chicken broth and 2 cups water, but sometimes have to top it off. You're trying for a thick ...

I think I like leftover potatoes better than the first time they come around, and this is one reason why. This makes a hearty, easy meal that feeds a crowd, and even keeps vegetarians happy. It's great hot, but also good cold as a late-night snack (sort of the 17th century Taco Bell). You can get fancy and make it from raw potatoes (I recommend waxy ones like Yukon Gold), but slice them thin and allow plenty of time for them to cook through. ~2 c. cold leftover potatoes, sliced 1/2 white onion, sliced 3 Tbsp. olive oil 6-8 eggs 1 Tsp paprika (smoked paprika is extra tasty in this) 1 tsp. salt 1 tsp. pepper Optional: other leftovers Heat a large nonstick pan with the olive oil. Add the onions and cook 1-2 minutes. Add the potato slices in a single layer, and cook on medium-low until the edges start to crisp. Crack the eggs into a large bowl and add the salt, pepper, and paprika. TIP: taste the eggs to see if the salt is right--don't fear the reaper. Dump the ho...

This is a great dish to bring bright colors and fresh (non-mayonnaisey) flavors to a potluck. I used "maftoul" (giant couscous), but you could any grain that suits your fancy and stays toothsome when cooked: barley, wheat berries, bulghur, brown rice, wild rice, etc... 1.5 c. maftoul couscous 3 c. chicken broth 1 red bell pepper, diced 1 yellow bell pepper, diced 3 green onions, sliced 1/3 c. red onion, diced 1 can chickpeas, drained 1/4 c. olive oil 1 lemon 1 small bundle fresh mint, sliced thin 1 Tbsp paprika 2 tsp. black pepper 1 pinch allspice 1 Tbsp. salt or to taste 2 tsp. Aleppo pepper flakes (optional) Bring the chicken broth to a boil and add the couscous (or other grain). Reduce to a simmer and cook until tender (it is OK if there is extra liquid). Drain the grain and rinse under cold water. Cut the vegetables into uniform pieces and add to a serving bowl with the chickpeas and drained grain. Add olive oil and lemon juice and mint. Toss and se...

What to do when you have some leftover long grain rice and you want some spice? Fried rice, Indian style. You can make it vegetarian, or add some meat or shrimp (leftovers work great). You could also mix in some peas or cooked lentils at the end. 3-4 c. leftover long-grain rice 1 jalapeno, sliced 2 tsp. whole cumin seeds 2 tsp. black mustard seeds  2 cloves garlic, minced 1 Tbsp. ginger, minced 3 green onions, sliced 1 Tbsp. turmeric 1 tsp. black pepper 1 chicken boullion cube 1/2 c. boiling water 1 Tbsp. tamarind sauce 1 c. cooked meat chunks (optional) 1 tomato, diced 2 eggs  handful of cilantro, chopped salt to taste oil for cooking Heat a large nonstick pan, adding a generous amount of oil. Add the cumin and mustard seeds and heat until they begin to sizzle and pop. Add the ginger, garlic, jalapenos and the white part of the green onions and fry until lightly brown. Add the turmeric and black pepper and toss to combine. Break up the rice so it ...

I was looking at all of the beautiful winter squash at the farmer's market but at the same time I had a craving for Indian food. Looking around online, this recipe was the most appealing, since it has both a lot of veggies and some protein sources. I personally like it a bit spicy to clear out the sinuses in winter. I have altered the recipe for this from the one here a little bit. That website calls this a North Indian recipe -I honestly have no idea. If you're feeling ambitious, you could make breads to go along with it, but I personally liked it quite a bit served on basmati rice cooked with a single star anise pod. Ingredients: 1 Tbsp oil, 1 Tbsp butter 1 large onion, in thin slices 1/2 large butternut squash, skinned 3/4 c. red lentils 3-4 c. water or broth 1 can chickpeas, drained and rinsed 3/4 c. greens (spinach/arugala/etc.) Juice of 1 lemon 2 Tbsp. chopped cilantro 2 Tsbp. chopped mint Spice mixture (best if you use whole and grind them) 1/...

This is an essential element in Moroccan cuisine, especially during the festive month of Ramadan, when it is used to break the daily fast, following dates and perhaps milk. This is a hearty tomato-based soup with considerable versatility, depending on the ingredients that you have on hand and the flavors that you prefer. Ingredients: - olive oil - 1-2 onions, diced - parsley and cilantro, a handful of each, minced (these can be stored in the freezer to keep them on hand) - celery, if on hand, about one stalk diced - tomatoes (I like to use at least 28 oz. canned crushed tomatoes for convenience. If you prefer to use fresh tomatoes, then remove the skins first, and then dice them. To remove skins, I would drop tomatoes in boiling water for about a minute, until the skins start separating by themselves.) - red pepper, black pepper, salt, ginger, cinnamon (optional: saffron, cumin, turmeric, ras al-hanut Moroccan spice mix) - chicken, beef, or lamb (optional - ...

Ingredients: 1 head cauliflower (2 lb), cut into florets 2 Tb olive oil 1/4 tsp whole cumin seed salt red pepper flakes 1 cup plain yogurt (I use Greek yogurt) 1 Tb lemon juice Method: 1) Heat oven to 425 F. On a rimmed baking sheet, drizzle florets with oil and sprinkle with cumin seed, salt, and red pepper flakes. 2) Roast, stirring once, until golden brown and tender, about 25 min. Let cool. 3) In food processor, purée cauliflower with yogurt and lemon juice. Season with salt. 4) Transfer to serving bowl. Garnish with red pepper flakes. Serve as dip with radicchio or endive (separated), carrot sticks, crackers, etc. * This dip only gets better as the flavors meld. Store in refrigerator for about five days. * Nutrition Information: This recipe serves 4. Per serv. 142 cals; 8 g fat (2 g sat fat); 5 mg chol; 13 g carb; 135 mg sodium; 6 g protein; 4 g fiber

This sounds a little weird perhaps, and there are some haters out there who can't abide sweet with savory. But haters gonna hate, and this side dish turned out really well - I served it with roasted chicken, mashed potatoes and gravy, and it added that sweet element you get from cranberry sauce without being quite as overwhelming. Ingredients 1 head kale, coarsely chopped 2 shallots, minced 1/4 onion, minced 2 medium cloves garlic, split into 2 pieces each 2 Tbsp olive oil for sauteing 1/2 cup chicken (or veggie) broth 1-2 Tbsp sweet-tart berry preserves to taste (I used blackcurrant because that's what I had) 1-2 Tbsp dried cranberries 2-3 Tbsp red wine vinegar S&P Preparation In a heavy bottomed pan with a tight fitting lid , saute the shallots, onion and garlic over a low flame until soft. Add kale and broth, jam, cranberries, vinegar, S&P. Cook until kale is tender, 30 minutes or so, adding water if needed to keep it from burning to...

This is another recipe from Chef Ramzi's cookbook. Very easy to make, good on rice or with pita bread. Had a bit of protein from the chickpeas, which makes it a nice satisfying side dish (or main dish for skinny vegetarians.) Ingredients 2 10oz packets of frozen spinach, thawed and squeezed dry, or 2 pounds fresh spinach, blanched 1 onion, cut into thin strips 2 tsp garlic crushed with salt 1 can chickpeas, boiled for 5 minutes or nuked for 2 2 small, or 1 medium lemon (about 1/2 c. juice) 1/4 tsp cinnamon (or equivalent Arabic spice mix) 1/2 tsp cumin 1 tsp salt Preparation Saute onions and garlic in olive oil until starting to brown, then add chickpeas and cook until slightly browed. Add spinach and spices, cook for a few minutes, then add lemon juice and cook for another couple minutes until the lemon no longer dominates the flavor. If it is too dry (i.e. sticking to the bottom of the pan), add a bit of water. You can serve it with fried onions and lemon slices if you like.

I got this recipe from a cookbook by Chef Ramzi , which contains a nice mix of Middle Eastern and international recipes. I have no idea if it's an "authentic" Middle Eastern recipe, but it uses ingredients and techniques from that region. It's also really easy, uses simple ingredients and is quite tasty. Ingredients 1 small onion, cut into thin strips 3-6 cloves crushed garlic (traditionally pounded in a mortar and pestle with salt) 2 zucchini, cut into circles 1 eggplant, peeled and cut into 1" cubes 2 medium tomatoes, cubed 1 c. water 1/2 tsp cumin (or to taste) 1/4 tsp cinnamon (or to taste) S&P Preparation In a heavy bottomed, wide sauce pan or dutch oven, saute the onion and garlic together on medium-high in about 3 Tbsp of olive oil until transparent, then add the eggplant and cook until it starts to get soft around the edges. Add zucchini and cook for another couple of minutes until they start to soften a little bit. Add the tomatoes and the spices, an...

This is a recipe I really love primarily from the Levantine area of the Middle East. It includes what a friend once described as the "three basics" of Levantine spices: garlic, tomatoes, and cilantro (sometimes parsley). This obviously isn't in everything, but they make a meal out of near anything... You can make this with either lamb or chicken. I happened to have some lamb broth, but after testing my squat PR, I didn't really feel like biking to the only place I know that sells lamb, so I used chicken. This recipe is based on one from the "Arabic Cooking: Step by Step" cookbook I have (in Arabic). Ingredients: Lamb or chicken (for the lamb use rib meat if possible, cut into small pieces, and I used whole bone-in chicken - if you omit the meat, this is vegetarian friendly) 1 pound okra, detailed and cut into 1/4-1/2" slices (frozen is fine) 4-5 tomatoes, peeled and diced 1 small onion, minced 1/4-1/2 c. minced cilantro 2-3 cloves garlic, squished with ...

This is not necessarily a definitive recipe - I just made it to good result the other night, and had to sort of distill a few recipes to do it. I'm not sure if I needed to cook it longer, but it wasn't quite as crisp as baguettes normally are - however, I liked it, and it was a little less harsh on the roof of my mouth. Ingredients: 1 4oz package of dry yeast/2.25 tsp yeast from a jar 1/2 c. warm water 3.5 c. flour 2.25 tsp. salt 1.25 c. water 1 egg white. 1) Combine 1/2 c. warm water and yeast (I added just a little honey to keep the yeasties happy) 2) Mix flour and salt, then add yeast water and normal water, mix. 3) Knead until pliant. Let rise until tripled, or until you get sick of waiting and it's at least doubled. 4) Punch down, rise again until doubled. 5) Punch down, cut into three pieces (or as many pieces as you want loaves). Let rest 5 minutes. 6) Use a rolling pin to roll the pieces out into long thin rectangles, then roll them up to make long thin tubes. Pinch...

Not a recipe so much as a suggestion. Replace half of your potatoes with cauliflower when you're making mash for more flavor, texture, and a less heavy meal. Here it is in recipe form: 2 lbs starchy potatoes 1 large cauliflower head, cut into pieces lots of salt 4 Tbsp butter 1/3 c. milk or cream freshly ground black pepper (optional seasonings include: paprika, roasted garlic, seasoned salt, etc...) Peel and boil the potatoes in a large pot of well-salted water as you normally would for making mashed potatoes, but add enough water so that there's space for the cauliflower. Add the califlower 5-7 minutes before the potatoes will be done and continue boiling. Drain and mash with the remaining ingredients, season to taste.

I just returned from Ithaca and my thesis defense (I passed!), so hopefully I will be able to get back to cookin' and postin'. While I was there I stayed with my wonderful friend Chris. He spent time in Niger in the Peace Corps, where he learned (among other things) how to cook the various goopy glops of the local cuisine. Here is one such recipe, using okra and squash, which is very hearty and satisfying. The ingredients are flexible, but the okra is important for thickening. Chris also recommends adding a pinch of sand or goat dung for that authentic, gritty touch (optional!). 1 onion, diced 3 Tbsp. tomato paste 2 c. winter squash, cut into thin slices 2-4 c. okra, chopped (frozen works fine) 2-3 c. boiling water 1 Maggi or other boullion cubes 2-3 fresh hot peppers (jalapenos or hotter), chopped salt to taste dash of Maggi sauce or soy sauce oil for cooking Use an iron cauldron or dutch oven. Heat the oil and add the onions, cooking until they begin to soften and brown. Add ...

I sort of invented this salad tonight, but I feel like I may have had something very similar before. It's very refreshing and light. All ingredients below are approximate and should be adjusted to taste. I gave the measurements for the dressing just for an idea of proportions. Combine: Carrots, grated Raisins, blanched and cooled (Optional) walnuts, crushed slightly Add dressing: 1 lemon 1/2 tsp white wine vinegar 2 tbsp salad oil or light olive oil a bit of pomegranate molasses (or balsamic vinegar and some brown sugar) a very tiny pinch of ground cloves salt a small amount of pepper Enjoy!

A standard of Tex-Mex cuisine, migas are a great way to use up old, stale corn tortillas. The ingredients are mostly up to you, but this is sort of the standard: Old corn tortillas, cut into squares Onion, minced Bell peppers, diced (this is optional, but I like it) Jalapenos (if you don't like this too hot, use pickled jalapenos, they're not normally too hot) Tomatoes or chunky salsa Cilantro Eggs Cheese (cheddar, pepper jack,whatever) Saute tortillas in some oil until they get a bit more transparent (they're gonna get cooked a lot more, so don't overdo it too much), then add onions and cook until halfway to transparent, then add peppers. I like to add some of the cilantro here. When everything's pretty well cooked, add tomatoes or salsa, cook for a bit. Eggs should be beaten with s&p, cilantro and some milk if possible. Pour eggs over everything, stir, and towards then end add cheese. I like to brown the whole mass a bit. Serve with lots of salsa on top. Tradi...

This recipe was an improvised fusion between Szechuan spices, Korean japchae technique, and some rice noodles I had sitting around. I raided my cupboard and crisper for the ingredients and came up with deliciousness. It's another dish that uses Chili Black Bean Sauce, like Ma Po Tofu. (Amusingly, the last post in the blog features chilis and black beans, but in a completely different way). It's a true stir-fry, with each ingredient cooked separately and removed from the pan, so be prepared with a nice slotted spoon or 'spider'. In the end the ingredients are combined in a large bowl (pick one that you can cover with some kind of lid to keep things warm), so you don't have to worry about fitting the noodles into your wok or frying pan. 1 quart rice noodles, soaked in hot water until tender 1 lb protein, cubed (I used tofu) 2 c. stir-fry vegetables, cut into small pieces or slivers, such as: carrots blanched greens onions 1.4 c. water 3 Tbsp. chili black bean sauce 3 ...

This combination of dishes makes a nice meal and great leftovers. I like to use paneer when I can get it easily, but the recipe works well with firm tofu or even chicken (though then I guess it's a different dish). These recipes are based around Manjula's Kitchen , though I altered them a little to avoid hard-to-find ingredients. Check out the videos if you want step-by-step instructions or more recipe ideas. My most recent attempt. I didn't have cilantro to add to the aloo gobi, but it's still delicious without it. Palak Paneer 1 1/2-2 c. paneer, cubed (or extra-firm tofu, cubed and patted dry) 1 box frozen spinach, thawed, drained well, and chopped 2-3 plum tomatoes, pureed, or 1/2 can tomato puree 2 Tbsp. grated fresh ginger 1 clove garlic, crushed 1 Tbsp. salt 2 tsp. whole cumin seed 1/2 tsp. turmeric 1/4 tsp. cayenne 3 Tbsp. flour 1/4 c. water + more water 1/2 c. heavy cream or half and half 2 Tbsp. butter oil for frying tomato slices for garnish Fry the paneer or ...