Green Soup

Green Soup

Ingredients for 4 people

To cream:
400 gr. of spinach
200 gr. of savoy cabbage
200 gr. of endive
10-12 Brussels sprouts
1 big apple
1 potato
1 shallot
vegetable stock
fresh ginger
1 lemon not processed
extra virgin olive oil
salt
To garnish:

2 slices of speck (lightly smoked
cured ham)
100 gr. of ricotta chee (optional)
croutons (optional)

Preparation

Clean and wash all the vegetables.

Peel and dice the potato and the apple.

In a large and dip saucepan, sauté finely chopped shallots with 2 tablespoons
of oil and a teaspoon of grated fresh ginger.

Add the coarsely chopped vegetables and cook them stirring frequently.

Add the potato, apple and the vegetable stock (the quantity depends on how thick you’d like the soup), a pinch of salt and cook over low heat about 25 minutes, until the potatoes are cooked.

Blend the soup with an immersion blender and season. If the cream is to thick add some more vegetable stock or if it is too liquid let it reduce on high heat for a few minutes.

Sauté the diced speck with a drizzle of olive oil.

Grate the lemon zest and drain the ricotta cheese.

Dish up the soup, flavour with lemon zest, add the cooked speck, a spoonful of ricotta cheese and croutons.

Serve hot.

Orange soup

Orange soup

Ingredients for 4 people

500 gr. pumpkin flesh
250 gr. cannellini beans
1 radicchio from Treviso
1 onion
500 ml vegetable stock
extra virgin olive oil
salt and pepper


Preparation

Dice the pumpkin flesh.

In a saucepan fry the onion with some olive oil, add the pumpkin and sauté for a few minutes.

Pour in the vegetable stock and simmer over a low heat for about 20 minutes until the pumpkin is tender.

Add the beans and simmer for a further 5 minutes.

In a fry pan heat some olive oil, add sliced radicchio, season with salt and toss for a few minutes (has to stay crispy).

With a mixer blend the pumpkin and beans, divide into 4 portions and garnish with some crispy radicchio and a drizzle of olive oil.

Purple soup

Purple soup

Ingredients for 4 people

1 red cabbage
2 medium potatoes
1 litre vegetable stock
1 red onion
sage
a drizzle of extra virgin olive oil
salt and pepper
pine nuts and almonds


Preparation

Peel and dice the potatoes. Slice the cabbage finely and wash it thoroughly.

Put the cabbage in a large pot with potatoes, onion and sage, cover with the vegetable
stock and simmer for 30 minutes.

Once cooked, blend it until smooth and season with salt. In a non-stick frying pan, toast the pine nuts and the sliced almonds.

Finally, pour the soup into a bowl and garnish with pine nuts, almonds, sage leaves, a sprinkle of pepper and a drizzle of extra virgin olive oil.

Serve hot.

White soup

White soup

Ingredients for 4 people:

250 gr. leek
60 gr. flour
300 gr. potatoes
700 ml vegetable stock
40 gr. extra virgin olive oil
300 gr. fresh milk
grated parmesan cheese to taste
salt and pepper

Preparation

Slice finely the leek after removing the green leaves; peel and dice the potatoes.

In a saucepan heat up some olive oil and cook the potatoes and leek for a few minutes.

Add vegetable stock and cook, with a lid, until the vegetables are tender, approximately 20 minutes. Season with salt and pepper.

Whiz with a blender until smooth. Pour the soup into a pan; add the milk, parmesan cheese and flour.

Bring it to the boil, reduce the heat and cook for a few minutes.

If the soup it’s to thick, you could add some more hot vegetable stock.

Serve with crusted bread or with fennel seeds taralli.

PUNJABI KADHI

PUNJABI KADHI

Ingredients

1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain.
1 tsp Red chili powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste


Preparation

Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice.

Malai Kofta

Malai Kofta 

Malai Kofta is a very delicious Indian curry. It is a very popular marriage party dish in India. It is included as a main dish in Indian lunch and dinner menu . Malai Kofta goes well with pulao, but it can also be eaten with plain rice or nan.

Ingredients

1 1/2 lb. potatoes
2 heaped tablespoons each of crumbled paneer,
khoya and thick malai(You can substitute this with
baked ricotta cheese and heavy cream)

4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies

1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder

1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste

3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas

For the gravy:

2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed

3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder

1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds

1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts

Directions

Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.

Mix all the other ingredients for the
kofta into a paste.
Make rounds of the potato dough and place a
little of the prepared mixture in the center
of each round.
Seal the edges and shape into stuffed rounds.
Deep fry each kofta till golden brown.
Drain and keep aside.
 

Blend together the onions, ginger, garlic and the
poppy seeds and fry in 3 tbsp of oil till brown
and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
 

You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve.
The koftas should be put in just before eating
the dish or else they will turn soggy.

Vegetable Stew - Kerala style

Vegetable Stew - Kerala style

Ingredients:

2 potatoes, boiled, peeled and cubed
2 cups small cauliflower florets
1/2 cup fresh / frozen green peas

1 tsp oil
3-4 cloves
2 green cardamoms
1" stick cinnamon
1 - 2 green chillies, sliced
1/2 tsp ginger shredded
2 sprigs curry leaves

a pinch of turmeric powder
1/2 tsp sambar powder (optional)
1/2 tsp salt
1 cup coconut milk

Directions

In a pan, place over 1/2 cup water with the cauliflower florets and green peas. Cover with tight fitting lid and boil for 4-5 minutes, until both veggies are tender yet crisp. Keep aside.

In a wok, heat the oil. Stir in the whole spices and then the chillies, ginger and curry leaves. After 30 seconds, add the cubed potatoes, peas and cauliflower along with the water used for boiling. 

Season with salt, turmeric powder and sambar powder. Stir well. 

Once this comes to a simmer, add a cup of coconut milk. 

Let this come to a gentle simmer and then remove from flame. 

Usualy served with appam (recipe give above).

Manga Kalan

Manga Kalan

Ingredients

Small ripe Mangoes - 8 - 10 nos
Split green chillies - 25 nos
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Smashed Yogurt (without water) - 8 cups
Grated Coconut - 2 cups
Cumin - 2 pinch
Coconut oil - 4 tbs
Mustard seeds - 2 tsp
Fenugreek - a pinch
Split dry chillies - 6 nos
Curry leaves few
Salt to taste

Preparation

Cook mangoes in sufficient water with green chillies, turmeric powder and salt. Keep aside

Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.

Heat coconut oil and season mustard, fenugreek, dry chillies and curry leaves. 

Add grinded coconut mixture and saute well. 

Add chilly powder, saute for a while and put yogurt and cooked mangoes kept aside. 

Mix well. Lower the flame. 

Boil well by stirring continuously. 

When the curd thickens, remove from fire.

Pineapple Sweet Curry

Pineapple Sweet Curry

Ingredients

Pineapple - 1/2

Tamarind - 50gm
Turmeric powder - 1/2 tsp

Chilli powder - 1/2 tsp

Pepper powder - 1/2 tsp

Ground Jaggery - 1/2 kg

Salt - to taste

Udid Dal - 1/2 kg

Pepper - 1tbs
Thick Coconut milk - 1/2 cup

Coconut oil - 2tbs

Mustard seeds - 1/2 tsp

Dry chillies - 2nosCurry leaves - 2-3 sprigs

 Preparation 

Remove the skin of pineapple and slice into thin pieces.

Fry udid dal in little oil till red colour. Grind it with pepper. Keep it aside.

Squeeze tamarind in water. Add pineapple, turmeric powder and salt to the tamarind water and boil. 

When it is half cooked, add chilli, pepper and jaggery powder. 

Mix well and boil until the mixture thickens. 

Add dal-pepper paste and boil again. Pour the coconut milk and stir well. 

When the mixture becomes curdy remove from fire. 

Season mustard, dry chilllies and curry leaves in coconut oil and pour it over the pineapple curry.

Pesaha Appam and Pesaha Paalu

Pesaha Appam and Pesaha Paalu

Maundy Thursday- the Thursday before Good Friday is celebrated by Christians,with great significance. It was on this day,Jesus celebrated the Passover(Pesaha) with his 12 discipes,he washed his disciples feet and then shared the last meal before crucification with them ,which is named ‘Last Supper‘.During the meal,he also commanded his disciples to break and eat bread, and drink wine in his memory ,which is still followed by the christians throughout the world,and this is called Holy Eucharist or Mass.On this day,the priests in catholic churches carry out a ceremonial washing of the feet of 12 men,following the Christ’s act. 

 In Kerala,catholics follows another tradition of Pesaha Appam (unleavened bread) and Pesaha Paalu in their houses,the whole family gathers in the dining hall,and the head of the family cuts the appam into pieces,dips in the prepared Pesaha paalu and then gives to other members,starting from the oldest.In my family,we never prepares this Pesaha appam on any other occasion,other than on Holy Thursday.


PESAHA APPAM APPAM

Ingredients

Roasted rice Flour – 2 and 1/2 cup
Urad dal (Uzhunnu)- 1/4 cup
Grated coconut – 1 cup
Cumin seeds(Jeerakam) – 1/2 tsp
Garlic pods (Veluthulli alli)- 3
Shallots (Kunjulli)- 10
Salt – to taste

Preparation

Make a cross of the Palm leaf you get from church on Palm Sunday,and place it on top of the batter. Steam cook it until done,you can use an idli cooker for steaming.Remove it from the banana leaf and serve with Pesaha paalu.
You can also prepare it without banana leaf,just pour it into a greased plate and steam.


PESAHA PAALU 

Ingredients

Jaggery (Sharkkara)- 1/2 kg
Coconut milk thin (Randam paalu)- 2 cup
Coconut milk thick (Onnam paalu)- 1 cup
Raw rice – 1/2 cup (Rosematta rice (Kuthari) / Parboiled rice is the best)
Dry Ginger(Chukku) – a small piece
Cumin seeds(Jeerakam) – 1/2 tsp
Cardamom (Elakka)-2

Method

Break the jaggery into small pieces,add 1 and 1/2 cup water into it and boil it slowly until it is completely melted.Drain it,and discard any soiled particles in the jaggery.Dry roast the raw rice till it crackle,and turn brown in color.

Grind together roasted rice,ginger,cumin seeds and cardamom into a fine powder and mix it with the thick coconut milk and keep it aside.

Add thin coconut milk into the jaggery syrup and let it come to a slow boil.Now add the ground spices mixed in thick coconut milk into the jaggery and allow it to boil again.

Stir continuously for 2-3 minutes or until thickened.Remove from the heat.

Curry Chawal

Curry Chawal 

Curry Chawal to Sindhies is like what Sambar to Tamilians and Aviyal to Malayalees .Wherever Sindhi specialties are, there is Curry Chawal.

Ingredients

Kidney beans (Rajma ) - 1 ½ cup
Large tomato – 2
Ginger – 1 tbspn
Green chilly – 1
Oil -3 tbspn
Asafetida – a pinch
Cumin seed – 1 tspn
Coriander powder- 2 tbspn
Turmeric powder - ½ tbspn
Red chilly powder - ½ tbspn
Black pepper - ½ tbspn
Paprika - ½ tbspn
Tomato (medium) - to garnish
Salt – to taste

Preparation

Wash and soak the kidney beans in six cups of water for nearly six hours. Chop the tomatoes into small pieces and chop the chilly lengthwise ( remove seeds).Blend tomatoes , green chilly and ginger and make a paste.
Heat the oil in a pressure cooker , add asefetida and cumin seeds, then add tomato paste, coriander powder , turmeric , chilly powder , black pepper and paprika .Stir and fry for 2- 3 minutes until oil separates from the mixture .

Add kidney beans , salt and three cups of water and close the cooker.Cook on medium - high heat. While steam starts coming from cooker, change the flame to medium - low until ready.Put off the flame , wait for the steam to stop before opening the lid. Lightly mash the beans while mixing to make it tender.Garnish with chopped tomatoes to serve.

Aloo Tikki (Potato tangy snack)

Aloo Tikki
Potato tangy snack

Ingredients

3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

Preparation

Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.

Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.

Divide it into 10 equal portions.

Now wash and dry your hands and rub them with little oil.

Take each portion of potato mixture and make a ball. Now aking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.

Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.

Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.

Serve aloo tikki hot with chutney and stirred curd.

Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

Onion Bhaji

Onion Bhaji

Ingredients 

140g gram flour
1 tsp ground cumin
ltsp ground turmeric
ltsp bicarbonate of soda
1/2 tsp chilli powder
2tsp lemon juice
2tbsp vegetable or groundnut oil, plus
enough for deep-trying
2-8 tbsp water
2 onions, thinly sliced
2tsp coriander seeds, lightly Crushed
(Makes 12)

Preparation

Sift the gram flour, salt, comb, turmeric, bicarbonate of soda and
chilli powder into a large bowl.

Mix in the lemon juice and on and then very gradually stir in just enough water to form a batter with a similar consistency to that of single cream.

Now mix in the onions and the crushed coriander seeds.

Heat enough oil for deep-frying in a wok or deep-fat fryer until it reaches 190C or until a cube of bread browns in 30 seconds.

Without overcrowding the pan, drop in spoonfuls of the onion mixture and fry for 2 minutes.

Then use tongs to flip the bhajis over and continue frying for a further 2 minutes or until golden brown.

Immediately remove the bhajis from the oil and drain well on kitchen paper Fry the remaining batches of bhajis and serve with chutney or pakora sauce.



Pakora Sauce

Ingredients 

250 m1 natural yoghurt
salt to taste
5g red chili powder
15g ready-made mint sauce
100g tomato ketchup

Preparation

Pour the yoghurt into a large bowl, add the salt andmix. Add the
chili powder, mint sauce and ketchup and mix everything together
thoroughly.

Refrigerate and Serve chilled


Mint and Coconut Chutney

Ingredients

50g fresh mint leaves, finely chopped
6tbsp desiccated. dry, unsweetened shredded coconut
1 tbsp sesame seeds
1/4 tsp salt
175m1 natural yoghurt


Preparation

Put all the ingredients into a food processor and blend until smooth.

Transfer the chutney to a jar, cover and chill until needed.

Especially good served with lamb tikka or lamb samosas.

Pani Puri

Pani Puri

Ingredients

 for Puri
Rava(Semolina ) 1/2 cup
Maida ( Plain Refined Flour) 1/2 tbsp.
Cooking Soda 1/2 teaspoon
Salt to taste
Oil for Frying

For Spicy Water
Chopped Mint Leaves 1 1/2 cups
Chopped Coriander Leaves 1 tbsp.
Tamarind 1/3 cup
Ginger 1"
Green Chillies 4 to 5
Ground Cumin Seed (roasted) 1 tsp.
Kala Namak (Black Salt ) 1 1/2 tsp.
Salt to taste

For Filling

Potato Filling

1. Boiled Potato, finely chopped /mashed and mixed with salt and red chilli.


Lentil Filling
Cooked Channa or Peas - 1 cup
Salt to taste
Chili powder 1/2 tsp
Turmeric powder
Garam masala powder 1/4 tsp

Cook the channa or peas till tender. Then drain and cook with the masala till aroma comes out.

For Red Tamarind Chutney

Tamarind 1 cup
Jaggery 1/2 cup
Sugar 2 tbsp.
Red chilli powder 1/2 tsp
Dry Roasted cumin powder 1 tsp
Kali Mirch (Black pepper) powder 1/4 tsp.
Cloves 2
Warm water 2 cups
Oil 1 tsp.
Salt to taste

Preparation 
For Puri:

In a bowl take semolina, plain flour, Cooking Soda, salt, 2 tablespoons of oil and knead well to make a stiff dough, leave it bit stiffer than normal.

Cover it with a wet muslin cloth and let it rest for 15 mins.

Then pinch out very small balls and roll them into small circles.

Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried.

Heat oil in a thick bottomed pan, deep fry the puris

The idea is to puff them and fry them till golden brown.

Take them out and put them on kitchen paper towel, to get rid of the extra oil.

Notes: Allow the puris to cool before storing them in an airtight container. Else they will become soggy.

For making spicy water or Pani

Extract pulp from the tamarind

Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.

Add salt and black rock salt to taste.

Put it in the fridge to cool down.

Add water as required.

How to make Red Tamarind Chutney

Extract the pulp from tamarind.

In a pan dry roast the cumin seeds and the cloves. Pound them into coarse powder.

To the tamarind pulp add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.

Put the mixture in a pan and heat for 5 minutes on medium heat.

Remove from heat and let it cool down.

This will tend to thicken up, so add warm water if it becomes too thick.

Once it cools, blend the contents in a blender to a smooth paste.

Assembling the Pani Puri

Poke a small hole in the center of the Puri

Add a tsp of mashed boiled potato / Channa in the middle of the puri. Add a little of the red tamarind Chutney. Dip it in the spicy water / pour some spicy water in it..

Spring Vegetable Ragout

Spring Vegetable Ragout

Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.

Ingredients

4 ounces whole-wheat spaghetti
1 tablespoon extra-virgin olive oil
1 small leek, white and pale green parts only, halved, washed and thinly sliced
1 small yellow summer squash, quartered lengthwise, then cut into 1/2-inch pieces
4 ounces sugar snap peas, halved crosswise (1 cup)
16 grape or cherry tomatoes, halved
1/2 cup vegetable broth
2 tablespoons minced fresh basil leaves
1/4 teaspoon freshly ground pepper
3/4 cup finely grated Parmesan cheese

Preparation

Bring a large pot of water to a boil. Add spaghetti and cook until just tender, about 9 minutes or according to package directions.
Meanwhile, heat oil in a medium saucepan over medium heat. Add leek and cook, stirring frequently, until softened, about 2 minutes. 

Add squash and peas; cook, stirring often, until crisp-tender, about 3 minutes. Add tomatoes and broth and bring to a simmer, stirring often. Simmer until the tomatoes begin to soften, about 1 minute. 

Add basil and pepper; cook, stirring, until the tomatoes are juicy, 1 minute more. Remove from heat and stir in cheese.
Drain the pasta; add it to the ragout and toss well to combine.

Lasagna Rolls

Lasagna Rolls

Crumbled tofu replaces the ricotta in our Italian-style vegetarian meal.

Ingredients

12 whole-wheat lasagna noodles
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled
3 cups chopped spinach
1/2 cup shredded Parmesan cheese
2 tablespoons finely chopped Kalamata olives
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 25-ounce jar marinara sauce, preferably lower-sodium, divided
1/2 cup shredded part-skim mozzarella cheese

Preparation

Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds.

Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.

Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom.

To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.

Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes.

Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

Creamy Asparagus Pasta

Creamy Asparagus Pasta

Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.

Ingredients

8 ounces whole-wheat penne pasta
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 teaspoons whole-grain mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated Parmesan cheese, divided

Preparation

Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions.

Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat.

Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes.

Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.

Fettuccine Alfredo

Fettuccine Alfredo

Alfredo di Lello, the Roman restaurateur who created his signature sauce in the 1920s, might be startled to find this streamlined version that still tastes rich enough to satisfy those deep creamy-pasta cravings. The addition of zucchini boosts the nutritional profile. And when cut into thin strands, it can be twirled gracefully on a fork.

Ingredients

3/4 cup vegetable broth or reduced-sodium chicken broth (see Tips for Two)
4 large cloves garlic, peeled
4 ounces whole-wheat fettuccine
1 small zucchini, cut into matchsticks
2 teaspoons cornstarch, mixed with 1 tablespoon water
2 tablespoons reduced-fat sour cream
Pinch of freshly grated nutmeg
1/8 teaspoon freshly ground pepper, or to taste
3/4 cup freshly grated Parmesan cheese, divided
1 tablespoon chopped fresh parsley

Preparation

Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.

After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.

Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids; see Tip.) Return the mixture to the pot and bring to a simmer over medium-high heat. 

Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, nutmeg and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)

Drain the pasta and place in a large bowl. Add the sauce and 1/2 cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining 1/4 cup Parmesan separately.

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Pureeing hot liquids: Hot liquids can splatter out of a blender when it’s turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen—and yourself.

Easy Vegetarian:

Easy Vegetarian:
Uncomplicated and Sophisticated Vegetarian Recipes for All Seasons
64 pages | PDF | 6 MB

Vegetarian cooking has taken a firm foothold in our culture. Here you'll find a variety of savory meatless meals. Though the ingredients are simple to find and recipes a breeze to prepare, the emphasis is placed on purchasing seasonal produce for optimum flavor, nutrition and cost. Also included are tips on nutrition in a vegetarian diet - a guide about how to get  sufficient protien, profiles on legumes and grains, and information about sweetening alternatives.

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Scalloped Apples

This is an old-fashioned dessert that seems to have fallen out of favour in recent decades, but it is certainly worth reviving. It’s a close relative to Apple Brown Betty (a likely offshoot in the 1930s), but it’s significantly less sweet and more lemony. You can serve it with some frozen yogurt, or, if you’re not watching your calories, some pouring or whipped cream, or vanilla ice cream.

Ingredients

8 slices whole wheat sandwich bread
1/3 cup (75 mL) butter, melted
1/2 cup (125 mL) packed dark brown sugar
2 tsp (10 mL) finely grated lemon rind
1/4 tsp (1 mL) cinnamon
pinch each ground cloves and nutmeg
7 cups (1.75 L) peeled cored sliced apples
2 tbsp (30 mL) lemon juice
1/4 cup (60 mL) dark rum or amber rum

Preparation

Place bread on rack in 400°F/200°C oven and toast, turning once, until dry and crispy. Let cool. Chop bread and place in food processor; pulse until in fine crumbs (you should have about 3 cups/750 mL).

Mix crumbs with butter and 3 tbsp/45 mL of the sugar.

In separate bowl, mix together remaining sugar, lemon rind, cinnamon, cloves and nutmeg.

Mix apples with lemon juice.

Spread bottom of buttered 8-inch/2 L square glass baking dish with one-third of the crumbs. Top with one-half of the apples; sprinkle with half of the sugar mixture. Repeat layers once more and top with remaining crumbs. Sprinkle with rum and 2 tbsp/30 mL water. Cover with foil.

Bake in 350°F/180°C oven until apples are tender, 60 to 90 minutes; uncover and continue to bake until top is lightly browned, 5 to 10 minutes.

Makes 8 servings.