Makes: 4 servings
Time: 35 minutes
Sweet and totally delicious, with many wonderful variations possible. Other vegetables you can use: parsnips, turnips, sweet potatoes, or winter squash. Recipe from How to Cook Everything.
1 to 1 1/2 pounds baby carrots, green tops trimmed, or full-sized carrots, cut into sticks
3 tablespoons extra virgin olive oil
2 teaspoons cumin seeds
Salt and freshly ground black pepper
1. Heat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.
Roasted Carrots with Fennel Seeds. Substitute fennel for the cumin.
Roasted Carrots with Pine Nuts. Omit the cumin. Add 1/4 cup pine nuts in the last 3 or 4 minutes of roasting.
Roasted Carrots with Sesame. Substitute 2 tablespoons peanut or neutral oil, like grapeseed or corn, and 1 tablespoon dark sesame oil for the olive oil. Substitute up to 2 tablespoons black and white sesame seeds for the cumin; add them in the last 3 or 4 minutes of roasting.
Roasted Carrots with Dates and Raisins. Omit the cumin. Add 1/4 cup each golden raisins and chopped dates in the last 10 minutes of roasting. Garnish with chopped nuts, like pistachios, almonds, or walnuts, and a couple tablespoons chopped fresh mint leaves.
By Freya Bellin
Stuffed peppers are among the most fun foods to serve because of the surprise factor. It’s like opening a little culinary gift. And in this recipe, the stuffing is so good that you may want to make extra to eat on its own or to serve on the side. Spicy scallions, sweet raisins, crunchy almonds, and just-melted cheese? It doesn’t get much better. If your peppers are big enough and you’re careful to avoid overflow, you can probably stuff a little bit more of the cheese mixture into them than is called for below. Anything hanging out too close to the open flame will burn, though, so make sure that the peppers stay closed up.
This recipe does require a delicate touch when rotating the poblanos. The smaller you can keep the stuffing opening, the less likely you are to lose stuffing when you flip them. An even char on all sides really helps the bitter skin peel away nicely.
Poblanos are on the mild side as far as peppers go, but they do still have a kick, so be cautious, especially when handling the seeds. Recipe from The Food Matters Cookbook.
Makes: 4 servings
Time: 30 minutes
Fennel is a good candidate for many gratins, but because of its unusual anise flavor, it does nicely when combined with the sweet flavor of orange as well. Other vegetables you can use: celery. Recipe from How to Cook Everything Vegetarian.
So last week I wrote about oatmeal, now I’m cooking it.
By Freya Bellin
Ripe, fresh tomatoes are elusive this time of year, but good quality canned tomatoes do the trick in this hearty winter-time soup. They can be just as sweet as the ones you find in the middle of August, and you get to skip over the washing and chopping step. Plus, they break down a little faster than the fresh kind.
I used half stock and half water for the liquid, but the broth was still quite flavorful from the onions, celery, and garlic cooked at the beginning. I especially liked the celery, which was subtle, but noticeable and appreciated. With the addition of bulgur the soup becomes heartier and more of a standalone meal. As mentioned below, the starch lends a surprising creaminess, making this soup seem much richer than it is. Unlike most soups, I found that I really preferred this one on day 1, so try to serve it all at once if possible. It shouldn’t be too hard to find willing eaters. Recipe from The Food Matters Cookbook.
Makes: 1 large loaf
Time: At least 3 hours, largely unattended
The traditional Sabbath bread of European Jews is rich, eggy, and very, very tender. There is enough dough to make a festive braided loaf, which is easy to make and fun to shape. However, unless you have a large food processor (one with at least an 11-cup workbowl), you will have to make this by hand or with a standing mixer. Leftover Challah makes excellent French toast or can be used in bread pudding. Recipe from How to Cook Everything.
I’m not sure which I find more annoying: peeling chestnuts or peeling fava beans. With the last of the decent chestnuts lingering (I had these in my fridge for weeks) and the first of the favas not yet here (soon!), I didn’t have to choose.
The chestnut thing is really a hassle, but it’s always worth it. You can get those skins off any way you want: simmering, roasting, even deep frying. The issue is that they must be peeled while they’re still hot, and that is a definite Ouch! I roasted these: slashed the flat side, threw them in pan in a hot oven for 15 or 20 minutes, and started peeling; the towel helps. Some came out of their shells in whole pieces, which are gorgeous; some, of course, did not.
Then I sauteed them in butter, with leeks. Worth it? Seriously.
By Freya Bellin
As we approach the end of winter, I must express gratitude for carrots, one of the few vegetables still in season this time of year. Perhaps it is their seemingly eternal availability that causes us to overlook them, or their presence in our elementary school lunchboxes, but carrots are truly the kind of vegetable that can be made special with a little help. The mix of garlic, ginger, and scallion in this recipe enlivens the sweetness of the roasted carrots. By pouring hot oil over the seasoning mix, you create a quick and simple sauce, melding together the flavors of each component and lightly cooking the scallions for a sweeter, milder onion taste. You might even have all or most of the ingredients needed on hand, especially carrots, which will stay fresh and crisp for a long time in the fridge. I found I needed less oil than called for, so go light on it and add more as needed. Recipe from The Food Matters Cookbook.
Makes: About 6 servings
Time: About 45 minutes
Corn bread is indispensable, especially to a vegetarian diet, where its full flavor and slightly crunchy texture are welcome at any meal. And few dishes deliver so much for so little work. Recipe from How to Cook Everything Vegetarian.
By Freya Bellin
Thanks to the combination of hearty lentils and mushrooms, this vegetarian dish tastes uniquely meaty. Plus—perhaps the best thing about stir-fries—it’s a quick one-pot meal. Even if you don’t have pre-cooked lentils on hand, they cook in just 30 minutes, so it’s easy enough to have those ready by the time you’ve finished washing and chopping the other ingredients. You won’t need the lentils until the end of the recipe anyway. If you opt not to use (or can’t find) the dried porcinis, consider adding an extra handful of fresh mushrooms to keep the proportions balanced.
The seasoning for this dish is simple, which allows the caramelized onions to really come through. Onions cooking in olive oil always smell great, but once they break down and release their natural sugars, they transform into something other-worldly. As is often the case with foods this delicious, you must be patient with them. I used a heavy pan and probably had the heat a touch too low when cooking this recipe, so my onions took closer to 25 minutes to fully caramelize. Rest assured that it is worth the wait. While the recipe below calls for the onions as a garnish of sorts, I eventually ended up mixing mine into the rest of the stir-fry. The dish makes excellent leftovers, either reheated as is or served over a green salad. Recipe from The Food Matters Cookbook.