Another recipe inspired by Lynne Rossetto Kasper, the queen of roasting. Despite the long-ish list of ingredients, this comes together quickly. It is visually stunning when served straight from the oven in its baking dish. The vegetables meld together during roasting to create a chunky, yet meltingly soft sauce that is wonderful served over rotini [...]
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This is a great batch cooking recipe. It makes a big pot of soup, and freezes beautifully.
8 cups dried chickpeas
2 tablespoons olive oil
2 large onions, chopped
8 cloves of garlic, minced
1 teaspoon red pepper flakes
2 or 3 4-inch stems of fresh rosemary
2 teaspoons salt (or to taste)
2 bunches flat-leaf kale, stemmed and chopped roughly
Soak the chickpeas 8 hours [...]
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This is my low-fat version of the classic dish which I can’t even read about without getting that Billy Joel song stuck in my head. Spooned over polenta, it makes a comforting autumn meal.
2 tablespoons olive oil
1 medium onion, diced
3 chicken breast halves, each cut in half
2 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 box [...]
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This is my improvisation of Sally Schneider’s improvisation of Paula Wolfert’s recipe. Phew. The lamb roasts slowly for seven hours, making it a perfect holiday meal, because you can prep it in the morning and then forget about it until dinner time ans spend time with your guests.
My version is alcohol-free, and therefore lower in histamine than the [...]
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Posted in Italian, baking, main meals on September 19, 2007 | 1 Comment »
Our local pizzeria, Aver’s Pizza, makes an unusual and addicting Cuban Black Bean Pizza. This is my allergy-friendly version, which captures the tanginess of the cilantro and lime.
1 recipe Kamut Flour Pizza Dough, divided into 2 pizza crusts
1 recipe Cilantro-Lime Pesto
½ red onion, thinly sliced into half moons
1 red pepper, seeded and thinly sliced
1 can [...]
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This recipe will convert even the staunchest meat-and-cheese lover to vegan pizza. When cut into small peices, it makes an elegant appetizer to serve with drinks.
1 recipe Kamut Flour Pizza Dough
1 recipe Caramelized Onions
White Bean Topping
1 15-ounce can navy or cannelini beans
1 tablespoon olive oil
1 garlic clove, coarsely chopped
1 teaspoon dried rosemary
In food processor or blender, [...]
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1 cup lukewarm water
2 cups Kamut flour
1 teaspoon active dry yeast
2 tablespoons olive oil
½ teaspoon salt
In a large mixing bowl, dissolve the yeast in lukewarm water. Let stand five minutes. Dump one cup of flour into the water and stir vigorously with a wooden spoon for two minutes. Add olive oil, salt, and remaining [...]
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This is my version of a rustic Italian dish from The Italian Country Table, by Lynne Rosetto Kasper. It is more of a technique than a specific recipe — use whatever vegetables look best at your farmer’s market. I ommit the eggplant and the results are still delicious.
1 small eggplant, cut into 1-inch cubes
1 large or 2 small zucchini, [...]
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This is the simplest way I’ve come across to preserve that great late-summer taste of ripe red peppers.
6 - 8 large red peppers, cored and seeded, and chopped into 1-inch chunks
3 cloves garlic, chopped
1/2 cup tightly packed fresh basil leaves
1 medium onion, sliced (optional)
2 tablespoons extra-virgin olive oil
Preheat oven to 425 degrees. Place peppers, garlic, [...]
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I used these wonderful round summer squashes that I found at my farmer’s market for this recipe, but regular long zucchini will work just as well.
3 cups cooked basmati rice (I used white, but you could also use brown)
6 zucchini or summer squash
3 small carrots, diced
4 cloves garlic
1 teaspoon oregano
1/2 teaspoon dried thyme
4 roma tomatoes, diced
1 [...]
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