White Bean with Green Tomatoes and Walnuts

INGREDIENTS

1 cup of dried white beans (cannelloni or navy)
1 large green tomato
1 large white onion
2 tbsp olive oil
1/2 cup walnuts, chopped
2 tsp sage
Salt and pepper to taste
water as needed

DIRECTIONS

1. Soak beans overnight.
2. Chop onions, saute at medium heat in oil till tender.
3. Drain the beans. Add beans, walnuts, sage, salt, and pepper to the onions.
4. Chop the tomatoes and add to the beans. Cover and cook over slow heat for about 20 minutes, stirring occasionally. Add some water if needed.

COMMENTS: This is a very hearty dish rich in proteins. I have served it over sliced bread as a brochette or as main dish. If in a rush, substitute canned beans for dried.

Grilled Summer Vegetables

INGREDIENTS

1 bunch asparagus
2 Zucchini squash
2 Yellow Summer squash
2 Tbsp Olive Oil
1 tsp dried Italian herbs
salt , pepper to taste

DIRECTION

1. Soak wooden skewers in water for about 30 minutes
2. Cut the zucchini and squash into halves, and then length wise
3. Trim ends off asparagus
4. Skewer the vegetables (in two spots - for stability)
5. Sprinkle Olive oil, salt, pepper, and herbs on the vegetables
6. Grill for on high heat, turning the vegetables till slightly charred on the outside.

COMMENTS: I saw a similar recipe on epicurious.com - this is my own adaptation. Other vegetables such as peppers can be added. I would serve this with some crusty bread and a bean dish for a complete meal.

Basmati Rice

INGREDIENTS

1 cup Basmati Rice
2 cups water
2 sticks of cinnamon
2 star anise
2 tbsp of vegetable oil

DIRECTIONS

1. Pre-heat oven to 350 degrees.
2. Heat the oil in a oven safe saucepan. Add the Cinnamon sticks, add the rice, stir till the rice is coated with oil.
3. Add the water. Bring the water to boil. Cover the saucepan, move to the oven. Time the oven to cook for 30 minutes.

COMMENTS: I like long grain rice to be not sticky. Short grained rice is more starchy, and more suited to make sticky rice. The spices add an aroma to the rice.

Lentil Soup

INGREDIENTS

2 red onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger*
6 cups water
1 cup red lentils
2 tomatoes, diced
2 carrots, diced
2 stalks chopped celery
1 teaspoon garam masala**
1 1/2 teaspoons ground cardamom**
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil

DIRECTIONS

1. In large pot saute the onions, garlic, and ginger in a little olive oil for about 5 minutes.
2. Add the water, lentils, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes. Add the tomatoes, then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.

* - I keep minced ginger in my refrigerator - available from Whole Foods Market.
** - Available in Indian stores or in Whole Foods

COMMENTS: I like red onions because they have a sharper taste, and the more the color, the more nutritious the vegetable.

Curried Lentils

INGREDIENTS

1 1/2 cup dried lentils*
1 medium red onion
2 tbsp vegetable oil
2 tbsp Curry Paste**
3-4 cups of water***
Salt to taste

DIRECTIONS

1. Soak lentils overnight. Rinse and drain.
2. Slice onion. Saute onions at medium to high heat in oil in a skillet till onions are soft and translucent.
3. Add the lentils and curry paste. Saute for about 1 minute, add water. Lower heat when the water starts to boil.
4 . Cook till lentils are tender, adding water as needed. Check for salt before serving.

* - You can use canned lentils, but the consistency will differ.
** - I use Patak's Mild curry paste, available at most supermarkets.
*** - The amount of water depends on the consistency desired.

COMMENTS: I made this for a party and had several requests for the recipe - so here it is!