Two from the New York Times

[Guest guest]

The first recipe was featured in the New York Times. Its easy to simplify

according to taste and available veggies. The second recipe is from the paper's

Healthy Eating Department which is neither vegan nor vegetarian but can be mined

for inspiration. See the link below Now I must go back to work. Happy cooking

and have a good day.

 

Shoshana

 

 

 

Spicy Peanut Stew With Ginger and Tomato

 

 

 

Spicy Peanut Stew With Ginger and Tomato

 

Adapted from Terry Hope Romero

 

Time: One hour

 

 

 

1 medium-size eggplant, peeled and cut into 1/2-inch dice

 

1 teaspoon salt, more to taste

 

1 teaspoon ground cumin

 

1 teaspoon ground coriander

 

1/4 teaspoon turmeric

 

1/8 teaspoon cayenne

 

1/4 cup peanut oil

 

2 shallots, thinly sliced

 

2 inches fresh ginger, peeled and minced

 

1 to 2 jalape?o chilies, seeded and minced

 

1 onion, chopped

 

1/3 cup tomato paste

 

1 small (14.5 ounce) can diced tomatoes, preferably roasted

 

4 cups vegetable stock or water

 

1/2 cup natural unsweetened peanut butter (creamy or chunky)

 

1 medium-size zucchini, 6 to 8 ounces, cut in quarters lengthwise, then sliced

1/2 -inch thick

 

2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)

 

1/3 cup coarsely chopped cilantro leaves, plus whole leaves for garnish

 

 

 

Cooked rice, for serving

 

Chopped roasted salted peanuts, for garnish (optional).

 

 

 

1. In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes.

Rinse, drain well and set aside. In a small bowl, combine cumin, coriander,

turmeric and cayenne; set aside.

 

 

 

2. In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots

and fry, stirring often, until soft, crisp and caramelized, about 10 minutes.

Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot.

Raise heat to high and add eggplant. Cook, stirring often, until lightly browned

and just tender, about 10 minutes. Transfer to bowl with shallots.

 

 

 

3. Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add

ginger and chilies and cook, stirring for 30 seconds. Add spices and cook,

stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned

bits, until softened and translucent, about 5 minutes. Add tomato paste and

cook, stirring, 1 minute.

 

 

 

4. Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of

salt. Bring to a boil and cook 5 minutes. Place peanut butter in a medium bowl,

add one or two ladlefuls of hot soup, and stir until emulsified, then pour

mixture back into soup.

 

 

 

5. Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until

vegetables are tender. Turn off heat and stir in lemon juice and chopped

cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls

with rice, garnished with cilantro leaves and chopped peanuts, if desired.

 

 

 

Yield: 8 servings.

 

Copyright 2007 The New York Times Company

 

 

 

 

 

Recipes for Health

(http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html)

Warm Chick Pea and Broccoli Salad

By Martha Rose Shulman

Serve this comforting salad as a main dish or as a side. The chick peas

contribute a considerable amount of protein, manganese and folate to the dish.

 

1/2 pound (1 heaped cup) dried chick peas, soaked for 6 hours or overnight in 1

quart water

 

Salt, preferably kosher salt, to taste

 

1/2 pound broccoli crowns, broken into florets

 

1/2 small red onion, sliced (optional)

 

1/4 cup chopped fresh parsley, or a combination of parsley and dill

 

2 ounces shaved Parmesan

 

For the dressing:

 

1 tablespoon fresh lemon juice

 

1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar

 

1 teaspoon Dijon mustard

 

1 small garlic clove, minced or put through a press

 

Salt, preferably kosher salt, and freshly ground pepper

 

6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil and 2

tablespoons buttermilk or plain low-fat or nonfat yogurt

 

1. Place the chick peas and their soaking liquid in a large saucepan and add

enough water to cover by 2 inches. Add the bay leaf and bring to a boil. Reduce

the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer

until the chick peas are tender, 30 minutes to an hour. Remove the bay leaf.

 

2. Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5

minutes, then drain and rinse. Dry on paper towels.

 

3. Make the dressing. Mix together the lemon juice, vinegar, mustard, garlic,

salt, and pepper. Whisk in the olive oil (or the oil and buttermilk or yogurt).

Set aside.

 

4. When the beans are tender, add the broccoli. Turn up the heat, cover and

simmer or steam (depending on how much water is left in the pan) 5 minutes,

until the broccoli is tender but still bright. Drain the beans and broccoli and

toss with the dressing. Add the herbs and the Parmesan, toss again, and serve

warm.

 

Yield: Serves 4 as a main dish, 6 as a side.

 

Advance preparation: You can cook the beans a few days ahead. Bring back to a

simmer and proceed with the recipe.

 

 

 

Shoshana Michael-Zucker, Translations

7/6 Levona Street

Kfar Sava 44243 Israel

Tel. +972-9-767-5835

Fax. +972-9-766-2855

Cell: +972-54-455-6049

email: translations

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