Roasted Vegetables with Tomato Charmoula

Roasted Vegetables with Tomato Charmoula

Charmoula:
1/2 cup crushed tomatoes (I used Muir Glen Fire Roasted)
1/4 cup vegetable broth
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon black pepper
1 teaspoon minced ginger root (or 1/2 tsp. ground ginger)
1/2 teaspoon marjoram
1/4 teaspoon cayenne (optional or to taste)
1/2 teaspoon salt

1 small eggplant, cut into 1-inch cubes (peeling optional)
1 small cauliflower, cut into florets
2 medium zucchini, cut into 1-inch cubes
1 red or green bell pepper, seeded and cut into 1-inch pieces

1 1/2 cups chickpeas, drained
1/2 cup vegetable broth

Combine the charmoula ingredients in a small bowl and mix well. Preheat oven to 400F and lightly oil a 9x13-inch baking dish. Spread the vegetables in the dish, add the sauce, and toss well to coat. Roast until vegetables are tender, about 45 minutes, stirring occasionally. Add the chickpeas during the last 5 minutes of cooking.

Remove the vegetables from the oven. Bring 1/2 cup of vegetable broth to a boil, and add it to the vegetable pan, stirring and scraping the pan well to incorporate all of the seasonings. Serve immediately over couscous, quinoa, or other whole grain.

Serves 6. Per serving: 124 Calories (kcal); 1g Total Fat; (9% calories from fat); 6g Protein; 25g Carbohydrate; 0mg Cholesterol; 396mg Sodium; 7g Fiber. Weight Watchers Core / 2 Points.


Quinoa "Couscous"

1 cup quinoa
2 cups vegetable broth
1/8 teaspoon saffron, crushed
1 clove garlic, minced
2 tablespoons raisins, optional

Rinse the quinoa well. Put it in a medium-sized saucepan along with the other ingredients. Bring to a boil, cover, and cook until all water is absorbed and grain is tender, about 15 minutes. Fluff and serve.

Makes 6 servings. Per serving: 116 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 7mg Sodium; 2g Fiber. Weight Watchers Core (without raisins) / 2 Points.

Greek-Style Quinoa Burgers

Serves 4

• 1/2 cup rinsed quinoa
• 1 medium carrot, cut in large chunks
• 6 scallions, thinly sliced
• 15 ounces great northern beans, drained and rinsed
• 1/4 cup plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon ground cumin
• Coarse salt
• Ground pepper
• 2 tablespoons olive oil
• 1/2 cup plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 4 pitas (each 6 inches)
• 1/2 English cucumber, thinly sliced diagonally

Directions

1. In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Black-eyed Pea Masala

2 cups black-eyed peas
1 large onion, diced
2 teaspoons cumin seeds
1/8 teaspoon asafetida
1 tablespoon ginger-root, minced (or ginger paste)
1 tablespoon garlic, minced
1/4 - 1/2 teaspoon cayenne or other red pepper (or to taste)
1 teaspoon turmeric
2 15-ounce cans diced tomato
2 teaspoons garam masala
1 teaspoon sugar
1 teaspoon salt (or to taste)
chopped parsley or cilantro, to garnish

Pick over the dried peas, removing any debris, and rinse. Cover with water and allow to soak for 8 hours or quick-soak by bringing to a boil, cooking for 1 minute, and remove from heat. Allow quick-soaked peas to stand for at least 1 hour. Drain peas just before cooking.

Heat a large non-stick pot or pressure cooker. Spray the bottom with cooking spray (omit if pot is non-stick) and add the onions. Cook, stirring, until onions soften. Add the cumin seed and cook for 1 minute. Add the asafetida, ginger, and garlic and stir for about 30 seconds.

Add the drained peas and all remaining ingredients. Add 2 cups of water and bring to a low boil.

If pressure cooking, seal the cooker, bring to high pressure, and cook for 7 minutes; remove from heat and allow pressure to come down naturally. Check seasoning and add more salt and garam masala if necessary. Simmer uncovered for a few minutes to allow flavors to blend, and mash a few peas against the side of the pot to thicken the sauce. If all peas are not completely tender, cover but do not seal the cooker and simmer until peas are tender.

If cooking in a regular pot, cover and simmer until the black-eyed peas are tender (depending on the age of your peas, 30-60 minutes). Check seasoning and add more salt and garam masala if necessary.

Sprinkle with parsley or cilantro and serve with rice or bread.

--Here's the garam masala blend I used in this recipe:

1 tsp. cardamom seeds (from green cardamom pods)
1 small cinnamon stick
1 tsp. cumin seeds
1/4 tsp. cloves
1 tsp. black peppercorns

Toast lightly in a dry skillet over medium heat until fragrant (be careful not to burn). Remove from heat, cool, and grind in a coffee grinder or spice mill. Use immediately or seal tightly and use soon. Makes about 1 tablespoon.

Servings: 8

barley risotto with beans

Barley Risotto with Beans and Greens
Adapted generously from Food and Wine

Be sure to use a low or no sodium broth; as the broth reduces and concentrates in flavor, a regular broth will yield a too-salty dish. I’ve learned the hard way many times! Only have a full salt broth or bouillon around? Swap some of the volume with water.

And do play around with this dish — try different broths, such as beef or mushroom. Skip the beans, swap a cooked vegetable. Use your favorite greens and adjust the cooking time accordingly. Add a clove of garlic, use shallots or leeks instead of onion. Use romano instead of parmesan, dollop in some crème fraîche at the end; use red wine or skip the wine. I know it can sometimes be overwhelming to have too many options but the possibilities here are really endless, and a little extra tinkering could make a staple out of this dish for you.
Serves 3 to 4 (most recipes would say 4; maybe we were just really hungry?)

5 cups low-sodium vegetable or chicken stock
2 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1/4 teaspoon thyme
1/2 cup white wine (optional)
1 cup pearled barley (7 ounces)
1 cup beans, canned or precooked (white would be great; I used some Red Nightfall Beans mostly because they were languishing in my cabinet)
3 cups chopped escarole
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
2 tablespoons unsalted butter, softened
Salt and freshly ground pepper

In a medium saucepan, bring the chicken stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.

In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes. Add the barley and cook, stirring, for 2 minutes.

Add the wine if using and cook, stirring until absorbed, about one minute. Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time in six additions — you’ll have a cup of stock left in the pot — stirring until it is nearly absorbed between additions. Most barley risottos are done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes, however, I like to take this one a little “soupier” adding another half to one cup of stock. (This gives the beans something to drink up, and you a margin of error if you grains continue to absorb the stock once you think they are done.) Stir it in until the risotto is on the loose side, then add the beans and let them cook for a minute. Add the escarole and let it wilt and then cook for an additional minute. Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with salt and pepper. Serve at once, passing more cheese at the table.


Do ahead: Although it’s not generally ideal to reheat rice risottos, I actually enjoyed this barley one reheated. Keep the flame low, splash in some more broth if it seems thick and slowly warm the dish, stirring. Top with extra cheese.

Bean cooking wonder! Cooked my beans in the slow-cooker — they were perfect. No presoaking, just put them in covered with 2 to 3 inches of water for 3 hours on high. (You may need up to 4 hours with larger beans.) I let them cool in their cooking water, which was by then quite flavorful. They were dreamy.

Jam-Stripe Cookies

Ingredients

Makes about 28

• 1/2 recipe All-in-One Cookie Dough
• 1 tablespoon seedless jam

Directions

1. Preheat oven to 350 degrees. On a large piece of parchment or waxed paper, roll out 1/2 recipe all-in-one cookie dough into a 12-inch square. Trim edges with a sharp knife.
2. Cut square into four 3-inch strips. Refrigerate until firm, about 10 minutes.
3. Spread top side of 3 strips of dough with 1 tablespoon seedless jam. Stack strips, and end with the plain strip. Press stack firmly to adhere. Refrigerate until firm, 20 minutes.
4. Using a long, serrated knife, cut stack crosswise into 1/2-inch-thick slices, and arrange, cut side down.
5. After forming cookies, place on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.

All-In-One Cookie Dough Recipe

• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour (spooned and leveled)

Directions

1. In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour. To make ahead: Refrigerate up to 2 weeks, or freeze up to 3 months.
2. Citrus or Spice: Whisk 1 tablespoon grated lemon, lime, or orange zest (or a combination), or 1 tablespoon pumpkin-pie spice into the flour before adding it to the butter mixture.

Candied Citrus Peels

Ingredients

Makes 2 1/2 cups

• 2 grapefruits, 3 oranges, or 4 lemons
• 4 cups sugar, plus more for rolling
• 4 cups water

Directions

1. Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith from each strip and discard.
2. Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
3. Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)
4. Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes. Sugared peels will keep, covered at room temperature, for up to 2 weeks.

Lemon-Pistachio Wreaths

Makes about 4 dozen

• 1 cup all-purpose flour,plus more for work surface
• 3/4 cup plus 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup plus 1 tablespoon granulated sugar
• 2 large egg yolks, room temperature
• 5 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 3/4 cups confectioners' sugar
• 1 1/2 cups shelled unsalted pistachios, toasted and coarsely chopped

Directions

1. Whisk flour, cornstarch, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in yolks, lemon zest, and vanilla. Reduce speed to low, and gradually mix in flour mixture. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
2. Preheat oven to 350. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter. Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.
3. Stir together confectioners' sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with pistachios. Let set on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.