Monday, June 11, 2007


I haven't tried this, but it sounds good.

Serves 4

1/4 cup lowfat plain yogurt
1/4 tsp chili powder
1/4 tsp chat masala

1 can (15 oz) garbanzo beans, drained and rinsed
1/2 cup julienned roasted red bell pepper
1/2 tsp ground cumin
2 tsp chopped fresh cilantro
2 tsp chopped fresh mint
2 tsp fresh lime juice
1 tsp minced fresh ginger
1 medium head frisée
1/2 cucumber, peeled, halved lengthwise and cut into thin half-moons

Whisk together dressing ingredients in a small bowl, add sugar to taste and set aside. Gently combine garbanzos, roasted peppers, cumin, cilantro, mint, lime juice and ginger in a bowl and set aside. Arrange a bed of frisée in the center of each of 4 salad bowls. Toss garbanzo mixture with dressing to coat thoroughly, and add salt to taste. Place 1/2 cup bean mixture on top of each pile of frisée. Arrange cucumber slices around beans.

Sunday, June 03, 2007

Hank's Favorite Ratatouille from the Moosewood Cookbook

Other Moosewood Restaurant Recipes
I got this recipe from Hank who got it from the Moosewood cookbook. This is my version. Don't get too hung up on amounts. You can make a little or a lot depending on how much squash or eggplant you have. Just adjust everything else up or down. This is a great vegetarian meal with brown rice. It's also good served with simple roasted meats or poultry.

2 tbl olive oil
1 small eggplant or six zucchini (or any combination of summer squash), diced
1 onion, chopped
4 cloves garlic, chopped
1 red, green, or yellow pepper, chopped (optional)
1 cup mushrooms, quartered or sliced (optional)
2 tsp dried oregano
1 tbl dried basil
1 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
salt & pepper to taste
1/2 can tomato paste
1/4 cup red wine (optional)
1 can diced tomatoes
2 tbl balsamic vinegar or 1/4 cup pitted, Kalamata olives  or 2 tbl capers
1/4-1/2 cup chopped fresh parsley, oregano, basil

Saute onion, garlic, zucchini, mushrooms, and peppers in olive oil with a sprinkle of salt, oregano, and basil. Add the red wine, tomato paste & diced tomatoes. Add the remaining spices. Partially cover and simmer for 35-45 minutes, stirring occasionally. Uncover, turn up heat, and let cook until liquid is reduced. Remove from heat and stir in olives, capers, or vinegar.  Stir in fresh herbs, taste and add salt and pepper to taste.

Insalata Caprese

This is Patrick's favorite salad. It's the easiest thing in the world to make, but don't bother unless it's tomato season. Do not ever refrigerate tomatoes. It ruins their taste and texture.

Fresh tomatoes, never refrigerated!, sliced
Fresh mozarella, sliced
Fresh basil, chiffonade (sliced thinly)
extra virgin olive oil
balsamic vinegar
salt & pepper

Arrange the tomatoes and mozarella on a serving platter or on individual plates. Sprinkle with basil. Drizzle olive oil and balsamic vinegar. Sprinkle liberally with salt and finish with a few grinds of pepper.