Foolproof Pie Crust using a Cuisinart machine

Ingredients
1 1/8 cup Flour
1 stick butter - cold as possible - diced
1/4 tsp. salt
1/8 cup ice water

Directions
Put on an apron because the food processor will spew out flour dust in the beginning
With the normal blade in the cuisinart, add the flour and butter.

Pulse the machine as the butter is cut into the flour using as few cycles as you need to do the job. Once the dough is chopped, slowly add the cold, cold water while pulsing.

Dump the ingredients out onto a bread board or pastry cloth and pull it all together making a ball with your hands.

Wrap in plastic wrap and refrigerate for at least an hour.

Pre-heat oven to 350 F

Roll out the dough large enough to cover your pie pan and pinch the rim to keep the crust from pulling away during the "pre-cook" phase. Try not to overwork the dough. Prick bottom with a fork in a few places.

Put crust into oven and cook for about 10-12 minutes (convection oven) until slightly firm, but not brown.

Take crust out of oven and finish the baking of whatever you are making.

Implements
Cuisinart machine
pastry cloth or bread board

Comments
I use this crust for quiche and add spices to it (like basil and sun dried tomatoes).
Makes one 9" crust. - double for a covered fruit pie.

Tagliatelle with Fresh Corn Pesto

Ingredients
4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
8 ounces tagliatelle or fettuccine
3/4 cup coarsely torn fresh basil leaves, divided


Directions
Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Saute over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Implements
Large nonstick skillet
Large pot
Food processor

Comments

Welcome to the On-Line version of the Galson Family Cookbook

Based on the wild popularity and usefullness of the original and now out of print Galson Family Cookbook, and considering the rate at which new Galson family households are expanding now that all the "children" have left home, I have prepared this web verison of the original with editorial assistance from Jessie.

My hope is that contributions to this on-line cookbook can become a regular part of everyone's culinary experience and that family members will e-mail me or Jessie whenever they stumble upon an amazing recipe they wish to have added to this compendium. Don't wait to be pestered at the end of the year, but submit your BEST ideas whenever they strike you.

When/if you submit entries for the blog, be sure to format them in the same way we have for the existing library including Ingredients, Description, Implements, comments and source - if the recipe came from some other published source.

Preparing and eating delicious food is surely one of the greatest pleasures to be shared by a family. We have prepared this on-line cookbook to contribute to the refinement of our palates and extension of this pleasure to new heights.

Rice River Farms Calico Blend-a blend of dry roasted wild rice

Comments
Rice River Farms Calico Blend-a blend of dry roasted wild rice, brown rices and wheat berries with flavored seasoning packet. Note: use only half of the seasoning. This rice is complex and flavorful. Goes well with fish but I would not use it for spicy main dishes such as curry. (Nirelle and Allen)

Soy Delicious Purely Decadent non-dairy frozen dessert

Comments

Soy Delicious Purely Decadent non-dairy frozen dessert- Peanut Butter Zigzag and/or Chocolate brownie almond. This product is "ice cream" as good as the better real ice creams. (Nirelle)

Leek Tart (Steven and Jessie)

Ingredients

6 Tbs butter

4 leeks finaely chopped

½ cup water

2 Tbs all purpose flour

Salt and pepper

1 egg

2 Tbs nonfat half and half

1 cup mild white cheddar cheese, grated

Pastry for 9 inch tart shell (eg, frozen pastry shell)

Directions

Heat 4 Tbs of the butter in a heavy saucepan, add leeks, and cook over low heat for 10 minutes. Add water, cover, and simmer gently for 20 to 25 minutes or until tender.

In another saucepan, melt the remaining 2 Tbs butter, blend in flour, and cook over medium heat until bubbling. Blend in leek mixture. Bring to a boil and season with salt and pepper. Remove from heat. Beat egg and half and half together, blend with leek mixture, and pour into unbaked pie shell. Sprinkle top with cheese. 

Bake in a preheated oven at 400F for 25-30 minutes or until cheese begins to brown.

Comments
This also works well as an appetizer.

Garbonzo Winter Squash Medley (Paul and Betsy )

Ingredients
Onion
Garlic
Ginger
Spice suggestions: salt, pepper, coriander, cinnamon

Fennel
Winter Squash, peeled and diced
Potato
Carrot
Chickpeas, drained and rinsed (I also remove outer peel, tedious, but seems to help with digestion-also keeps 5 year olds busy while the vegetables are cooking.)

Vegetable broth

Flour or Cornstarch

Directions
Sauté onion, garlic, ginger and spices. Add fennel. Stir in vegetables and cook about 2 minutes. Add broth and cook until just about tender then add garbanzo beans and cook until vegetables are tender. Thicken with flour or cornstarch dissolved first in water or broth.

Serve with rice, yogurt, chutney and relish.

Implements
Plain Yogurt
Chutney
Relish
Rice

Comments
Usually I do not have all the ingredients on hand for cookbook recipes, so inevitably adjustments are made to whatever is in the refrigerator. Therefore, in my refrigerator cookbook, I give no quantities for the ingredients. I assume that people will use this recipe as a guide to their own refrigerator creation. The above recipe was influenced by my experience with the Vegetable Curry in COOK’S Illustrated.

(from Mom’s Refrigerator Recipes, by Betsy Silverstein)

Indian Style Curry with Potatoes, Cauliflower, Peas, And Chickpeas (Paul and Betsy)

Ingredients
2 tblsp. curry powder
1 ½ tsp. garam masala (2 tsp. coriander, ½ tsp. black pepper, cardamom, ¼ tsp. cinnamon)
2 medium onions, chopped fine (2 cups)
12 oz. red potatoes, cut into ½” pieces)
3 med. cloves, minced (1 tbsp.)
1 tbsp. grated ginger
1-11/2 serrano chiles, minced
1 tbsp. tomato paste
½ cauliflower, 1 inch florets (4 cups)
1 14.5 oz. can diced tomatoes, pulsed in food processor until nearly smooth)
1 ¼ cups water
1 can chickpeas, drained and rinsed
¼ cup heavy cream or coconut milk

Directions
Toast curry and garam masala about 1 min. Remove and set aside. Sauté onions and potatoes until onions are caramelized and potatoes are golden brown, about 10 min. In center of pan, add a little oil. Stir in garlic, ginger, chile, and tomato paste, cook about 30 seconds. Stir in toasted spices, cook another minute. Stir in cauliflower, cook about 2 minutes. Stir in tomatoes, water, chickpeas, and 1 tsp. salt. Increase heat to med. high and bring to a boil, scraping bottom of pan to loosen browned bits. Cover and reduce heat to medium. Simmer until vegetables are tender, 10-15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve.

Implements
Plain Yogurt
Onion Relish
Cilantro-Mint Chutney
Mango Chutney

Comments
As usual we did not have all the ingredients. We used potatoes, cauliflower, eggplant, chickpeas, sweet potatoes, and green beans.
Especially nice to have with the yogurt, relish and chutneys.

Cilantro-Mint Chutney: Blenderize 1 tblsp. lemon, 1 jalapeno, seeded and minced, ½ cup fresh mint, ½ cup cilantro, 2 tblsp. yogurt, 21/2 tsp. minced ginger.

Onion relish: 1 cup sweet onion, finely chopped, ½ tsp. sweet paprika
1 tblsp. lime juice, ½ tsp. sugar, pinch cayenne, 1/8 tsp. salt.

from COOK’S Illustrated, May and June 2007, pg. 15.

Rice Con Queso (Wendy and Susan)

Ingredients
3 cups cooked brown rice (1 + ½ cups uncooked)
1 + ½ cups cooked black beans (1/3 cups uncooked black beans, soaked overnight and cooked for the same time that the rice takes, drained) A can of black beans, drained and rinsed, is also fine. Recently we have been varying the proportions of rice to beans
3 cloves garlic, minced
1 large onion, chopped
A little olive oil
1 small can chilis, chopped. We use 2-3 tbsp of “hoagie spread”, finely chopped hot peppers available in a tall jar in the grocery store. Adjust amount according to your desire for hotness.
½ lb part skim ricotta, thinned with skim milk or plain yogurt
¾ pound shredded Monterey Jack cheese
½ cup shredded Cheddar cheese

Directions
Saute onions and garlic in olive oil until transparent.
Mix rice, beans, onions, garlic, pepper spread.
Separately, mix the thinned ricotta with the Jack cheese.
Oil the casserole.
Starting and ending with a layer of the rice mixture, alternate layers of the rice mixture with layers of the cheese mixture.
Bake, uncovered, in a preheated oven at 350 for 45 minutes.
During the last few minutes of baking, sprinkle Cheddar on top.

Implements
Ovenproof casserole

Comments
From Frances Moore Lappe’s Diet for a Small Planet, with our annotations
Great for pot lucks and for eating outdoors in the sukkah. Tasty either piping hot or lukewarm.

Italian Gratin (David and Diane)

Ingredients
1 cup diced onions
3 Tablespoons chopped fresh basil
½ teaspoon salt
3 cups undrained italian seasoned crushed tomatoes (28 oz. can)
1 Tablespoon olive oil
¾ cup bread crumbs
1 garlic clove – crushed
¾ cup raw orzo
2 cups rinsed, stemmed, and chopped fresh spinach
4 cups sliced mushrooms
2 cups grated parmesan cheese

Directions
1. Serves 4 as main dish, Prep time 30 minutes, cook time 50 minutes
2. Preheat oven to 350 deg. F
3. Lightly oil an 11 x17 casserole dish
4. In a bowl, mix together the onions, basil, salt, and tomatoes. Set aside.
5. Warm the oil in a skillet and sauté the bread crumbs and garlic until bread crumbs are lightly browned
6. Spread ½ of tomato mixture on the bottom of the prepped casserole dish.
7. Sprinkle the uncooked orzo over the tomatoes
8. Layer the spinach, mushrooms, and 1 cup of cheese on top of the orzo.
9. Top with the rest of the tomato mixture.
10. Sprinkle the remaining cheese and finish with a layer of bread crumbs.
11. Cover tightly with foil or the casserole’s lid
12. Bake for 25 minutes, then uncover and bake for an additional 25 minutes until slightly browned.

Implements
Small mixing bowl
Casserole dish 11 x 17 with cover (or use tented foil)

Comments
Can eat this as a whole meal or as a side dish.

(from Moosewood New Classics)

Tofu Stuffed Portabellos (David and Diane)

Ingredients
3 Tablespoons veg. oil
1 cup diced onion
½ cup diced bell pepper (optional)
½ cup peeled and grated carrots
½ teaspoom dried oregano
½ teaspoon dried basil
1 cake (16 oz) firm tofu, pressed between paper towels and two plates (one above and one below) with heavy can or book on a top plate for 15 minutes, drain off any liquid and discard the soaked paper towels.
1/3 cup chopped walnuts
½ cup seasoned bread crumbs
1 Tablespoon tahini
2 Tablespoons soy sauce
1 Tablespoon Dijon mustard
4-6 large portabello mushrooms

Directions
1. Serves 4-6 , prep time 20 minutes, baking 20-30 minutes
2. Preheat oven to 400 deg. F
3. Heat 1 T of the oil in frying pan. Add the onions, pepper, carrots, oregano, and basil and sauté on medium heat for about 7 minutes, until onions are translucent.
4. Put the pressed tofu into the cuisenart (or a large bowl) and pulse as you mix in walnuts, bread crumbs, tahini, soy, and mustard.
5. Add the sautéed onion mixture and give one last twirl to mix
6. Carefully wash off the mushrooms and twist off the stems and discard them (or save for a soup).
7. Rinse mushrooms gently, pat fry, and drizzle with remaining oil.
8. Spray the baking pan with olive oil, place the mushroom caps on tray, cavity up, and fill each one with the mixture, mounding the filling high to use all of it up between the 4-6 caps.
9. Bake uncovered for 25-30 minutes until mushrooms release their juices and filling is set and slightly golden.

Implements
Small mixing bowl
Cuisenart machine
Baking pan

Comments
Can eat this as a whole meal or as a side dish. Could serve with rice if not on a low carb diet.

(from Moosewood New Classics)

Auntie Rubaiya’s Aloo Gobi (a staple in Deb & Phil’s home courtesy of Rubaiya Amin)

Ingredients
1 head cauliflower (cut into cubes)
4 medium potatoes (cut into cubes)
2 small onions (sliced)
2 tomatoes (cubed)
1/4 cup frozen peas
~1/8 cup peanut oil
~1/8 cup olive oil
(mix the oils 1:1)
1/2 tsp salt
4 cloves
1/2 tsp coriander seeds
1 Bay leaf
1.5 tsp Panch Foron Spice Mix*
1/2 cinnamon stick
1.5 Tbs fresh chopped garlic
1 Tbs ginger
1.5 tsp cumin
1.5 tsp curry powder
fresh cilantro (chopped) (see comments)

*Panch Foron Blend
(Five Crackles or Five Spice)
3 Tbs fenugreek seeds
4 Tbs black mustard seeds
3 Tbs fennel seeds
3 Tbs cumin seeds
1.5 Tbs black onion (C/Kalonji) seeds

Directions
Boil cubed cauliflower and potatoes in ~2 qts water plus 1/2 tsp salt until soft. Drain water, reserving 1/2 cup.

Into sauce pan, put 1/4 cup 1:1 mix peanut & olive oils.
Add: cloves, coriander seeds, bay leaf, Panch Foron Spice Mix, & cinnamon stick.
Sautee (med-high heat) onions in the oils with spices until light brown.
Add: garlic and ginger.
Sautee another 2 minutes until golden.
Add: cumin, curry powder, tomatoes, and peas.
Cover & cook 3-4 minutes.
Add: reserved water, if needed, to coat entire mixture.

Gently stir in boiled cauliflower and potatoes.

Serve garnished with chopped fresh cilantro

Implements
Good size pot (holds 2 qt water + cauliflower + potatoes)
Big sauce pan
Stirring implements
chopping board + knife(s)

Comments
If only dried cilantro available, add 1/2 tsp with tomatoes.

Once one accumulates the relevant spices, this is actually quite easy to make. It also reheats nicely and is good cold as well.

Serve with some rice. Goes with many main courses or can be the main course.

Portabello Reuben (David and Diane)

Ingredients
Easy Russian Dressing

¼ cup diced tomato
1/3 cup prepared mayonnaise
1 Tble chopped scallions
1 tsp. horseradish
1 tsp. cider vineger
½ tsp. salt
¼ tsp. ground black pepper
1 tsp. tomato paste (optional)

Cooked Portabello Mushrooms

3 Tble olive Oil
2 garlic cloved minced or pressed
Dash of salt and ground black pepper
4 portabellos, rinsed and dried (abiout 8 oz)

Sandwich

Rye bread, or Whole Wheat Pita
4 sliced cooked portabello mushrooms
1 cup drained sauerkraut
1 ½ cup grated Swiss cheese

Directions
1. Cook the mushrooms.
a. Preheat the oven to 400 or turn on the broiler
b. Combine the oil, garlic, salt and pepper in a small bowl.
c. Remove the stems from the portabellos and slice caps into ½ to ¾ inch thick slices.
d. Toss sliced mushrooms with the oil mixture and lay out on a baking sheet at least 1 inch apart.
e. Bake on one side to 4 to 8 minutes, then turn over with a spatula and bake for 4 to 8 minutes until tender and juicy. If broiling go 3-5 minutes on a side. Remove from oven and set aside.
2. Prepare the sauce
a. Combine all the dressing ingredients in a belnder or food processor and puree until smooth and creamy.
3. Grate the cheese
4. Lay 4 pitas on the baking sheet that used to have the mushrooms. Spread dressing liberally on the top side.Layer each pita with ¼ of the reserved mushroom slices, ¼ of the DRAINED sauerkraut, and a generous 1/3 cup of the grated cheese. You can add another later of dressing and a second slice of bread if you like. We prefer these open face with just bread on the bottom.
5. Bake for about 4 minutes until cheese is melted. Serve immediately

Implements
Small mixing bowl
Baking pan

Comments
This can be a lunch or dinner dish, created with thick sliced hearty bread, or as we prefer it on whole Wheat Pita, not cut open.

(from Moosewood New Classics)

Potato Latkes (Nahmin Horwitz)

Ingredients
6 med potatoes – not necessary to peel (shredded)
2 med onion (chopped)
3 eggs
2/3 cup flour
2 teaspoons salt
3 cloves garlic (finely chopped)

Directions
Potatoes, onion, eggs, flour, garlic, salt, – MIX WELL
Oil so hot the batter sizzles.
Squish thin in pan seems to be less greasy than if thick.

Pissaladiere or Tomato Tart (Caroline and Dan)

Ingredients
1/4 lb shortcrust pastry (preferably homemade and with some wholemeal flour in it for better taste and texture)
1 lb tomatoes
1 onion
2 cloves garlic
1/2 oz butter
3 sprigs fresh parsley
4 sprigs fresh thyme
2 tablespoons tomato puree
2 eggs
4 oz grated cheese

optional
12 anchovy fillets
black olives

Directions
Line an 8 inch quiche tin with the pastry. I then bake it blind for 5 - 10 minutes (because we hate soggy pastry!).
Nick the skins of the tomatoes. Place in a mixing basin and cover with boiling water. Stand for at least one minute, drain and peel away the skins. Halve the tomatoes, remove the seeds and chop tomato flesh coarsely. Peel and finely chop the onion and garlic. Melt the butter in a heavy bottomed saucepan, add onion, garlic, chopped herbs, tomatoes, tomato puree and seasoning to taste. Cover with a lid and cook very gently for about ten minutes.
Draw the pan off the heat, cool for a few minutes, then add gently beaten eggs and the cheese.
Decorate with olives and anchovies if desired
Bake in the centre of a moderately hot oven for about 40 minutes.
Serve warm with salad.

Tofu Pizza (Betsy and Paul)

Ingredients
Tofu:
1 lb brown tofu
3 Tbs tahini
1 tsp garlic powder, or fresh garlic
1 Tsp salt
1 Tsp onion powder, or fresh onion
soy sauce to taste

Cashew Cheese Sauce:
1 16 oz can sweet red pimientos, or yellow pepper
2 Tbs. Tahini
1 Tbs. Yeast flakes (opt) or flour
1 cup raw cashews
½ cup lemon juice
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 1/2 cup water

Directions
Tofu: Slice tofu into pieces (or try breaking up into texture of ground beef). In a saute pan, brown tofu with tahini, salt, onion and garlic until almost brown then add soy sauce to taste.

Cashew Cheese Sauce: Blend until smooth (Note: this “cheese” sauce can be used with macaroni and cheese).

Fixing the pizza:
Use your favorite pizza crust, we used Bobili. Layer the pizza with tomato sauce, tofu, and your favorite pizza toppings and then the cheese sauce. Bake at 350 for 20-30 minutes.

Comments
As our family moves towards eating less meat we have been experimenting with Tofu. Some dishes are rejected by all of us, many are tolerated by some and enjoyed by others. The following recipe for pizza was one of our best successes yet, one we all enjoyed and even offered to friends. Please know that I rarely make any dish the same way twice. So, here is the basic idea from which you can create.

Crispy Tofu (David and Diane)

Ingredients
1 package (16 oz.) soft tofu or 1 package regular-firm tofu, drained.
¼ tsp cayenne
¼ tsp salt
¼ tsp white pepper
2 eggs
1 cup flour
½ cup Japanese bread crumbs (panko)

Sauce
1/3 cup vegetable broth
1 Tbs soy sauce
1 Tbs Chinese rice wine or dry sherry
1 ½ tsp sugar
1 tsp sesame oil
¾ tsp cornstarch
2 Tbs cooking oil

Directions
Getting Ready:
Cut tofu in half horizontally to make 2 pieces, each about ¾ inch thick. Cut each half into quarters to make a total of 8 rectangles.

In a small bowl, combine cayenne, salt, pepper. In a wide bowl beat eggs. On a plate combine flour and panko.

Combine sauce ingredients in a pan (or microwave on high for three minutes)

Cooking:
Bring a pot of water to a simmer. Add tofu and parboil for two minutes. Lift out with a slotted spoon. Pat dry with paper towels. Sprinkle with cayenne mixture.

Place wide non-stick frying pan over medium heat until hot. Add oil, swirling to coat sides. Dip tofu pieces in egg, drain briefly, then dip in flour-bread crumb mixture. Cook, turning once until golden brown, 2-3 minutes on each side. Remove pan from heat.

Heat sauce until it boils and thickens, You can carefully add some corn starch to speed thickening. Add the starch to a small amount of liquid in a small bowl first, then blend in the thick paste to the rest of the sauce – otherwise clumping will occur.

Pour sauce onto serving plate. Arrange tofu on sauce.

Can be combined with broiled, marinated asparagus and hydrated shitake mushrooms on the same plate.

Serve with rice.

Grilled Eggplant with Feta Vinaigrette (Steven and Jessie)

Ingredients
1 small clove garlic
kosher salt
1 1/2 Tbs fresh lemon juice
1 small shallot, very finely diced
3 Tbsp extra virgin olive oil
1/2 tsp cumin seeds, lightly toasted and pounded in a mortar or ground in a spice grinder (or ground cumin)
Pinch of cayenne, more to taste
1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2 inch thick rounds
3 Tbsp extra virgin olive oil; more as needed
1/4 cup crumbled feta
2 Tbsp coarsely chopped fresh mint
2 Tbsp coarsely chopped fresh cilantro

Directions
With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef's knife.

In a small bowl, combine the garlic paste and 1 Tbs of the lemon juice and let sit for 10 minutes. Combine the shallot with the remaining 1/2 Tbs lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne if needed.

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, another 3 to 4 minutes. The interior should be grayish and soft rather than white and hard.

Top the grilled eggplant slices with the shallots, feta, and herbs. Whisk the garlic-cumin vinaigrette and drizzle it on top. Serve immediately.


Comments
This is from Fine Cooking Magazine. No need to salt the eggplant! The size of the eggplant slices is important (if too thick will cook too much on the outside before the inside is done; if too thin, they might fall through the grill)

Roasted Beets with Goat Cheese (Jessie and Steven)

Ingredients
Beets:
3 medium yellow beets
3 medium red beets
(about 1 pound each), stems trimmed off
2 Tbs extra-virgin olive oil
Salt and freshly ground black pepper
1/4-1/2 pound goat cheese

Dressing:
3 cups tangerine juice, or orange juice
1 Tbs lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil

Directions
Preheat oven to 350oF. Place beets in a baking pan, drizzle with the oil and season with the salt and pepper. Cover with foil and bake for about 1 hour or until tender when pierced with a knife.

For the dressing, reduce the tangerine juice to about ¾ cup over medium-high heat (in a non-reactive pan). Add the lemon juice, salt, and pepper. Over medium heat, reduce until the mixture bubbles and had a syrup-like consistency (about ¼ cup left). Let cool to room temp and add the olive oil.

When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. (can keep extra dressing for 1 week in fridge). Sprinkle goat cheese on top.

Implements
Baking pan
Non-reactive pot

Comments
Modified from a recipe by Michael Chiarello (he uses blue cheese instead of goat cheese, places the beets on top of baby spinach, and strains the dressing [forget that!]).

Potato Gratin with Rosemary (Jessie and Steven)

Ingredients
2 tsp unsalted butter or margarine
11/2 cups 1% or 2% milk
½ cup nonfat half & half
2 cloves garlic chopped in large pieces
2 to 3 fresh sprigs rosemary (or 1 tsp dried)
¼ tsp nutmeg
1 cup grated Swiss cheese
½ cup grated parmesan cheese
½ cup goat cheese (crumbled)
2 pounds potatoes (about 4 medium) (Russet)
Kosher salt and white pepper

Directions
Heat oven to 350oF. Grease the baking dish with the butter or margarine. Pour the milk and half & half into a small pot. Add the rosemary, garlic, and nutmeg. Bring to a boil, cover, and remove from heat. Set aside to infuse (about 20 min). Combine the Swiss and parmesan cheeses in a bowl. Peel the potatoes and slice into 1/8 inch rounds. Arrange 1/3 potato slices in single overlapping layer in baking dish. Season with salt and pepper and top with 1/3 of the Swiss/parmesan cheese and ½ half of the goat cheese. Repeat a potato layer, salt and pepper, 1/3 Swiss/parmesan cheese, and remaining ½ goat cheese. Add the remaining potato layer and press down the layers. Remove garlic and rosemary from milk mixture and heat to a simmer. Pour over potatoes and sprinkle remaining Swiss/parmesan cheese on top. Set the baking dish on the foil-lined baking sheet and bake until top is brown and potatoes are tender (about 1h 15 min).

Implements
baking dish (about 9x13)
foil-lined baking sheet
small pot

Comments
This will serve about 6. It’s a good party dish since you don’t have to watch over it and the rosemary has a nice aroma.

From Fine Cooking Magazine (I modified the recipe to use lowfat milk instead of whole and nonfat half & half instead of heavy cream-perfectly fine!)

Baked Squash and Parmesan Cheese Pudding (Tortino di Zucca) (Steven and Jessie)

Ingredients
1 medium butternut squash, about 1 pound
1/2 cup grated parmesan cheese
1 egg
1 tsp fine sea salt
Freshly ground black pepper
3 Tbs butter at room temperature
1/4 tsp grated nutmeg
2 Tbs dry, unflavored breadcrumbs

Directions
Preheat the oven to 400o. Cook the squash in a baking dish for 1 hour. (leave oven on). Split the squash half lengthwise and spoon out the seeds and strings. Scoop out the pulp (about 1 cup). Put the pulp, parmesan, egg, salt, pepper, 2 Tbs butter and nutmeg in the large bowl of a food processor and pulse to have a homogenous mixture (not overly creamy). Grease the ramequins with butter and sprinkle about half the breadcrumbs over the butter. Divide the squash mixture among the ramequins. Sprinkle the remaining bread crumbs on top and dot with the remaining butter. Bake in the oven (still hot) for 20 minutes. Let rest for 5 minutes. Can turn each ramequin over onto a separate plate or eat as is (recommended for large ramequin).

Implements
Four 5 oz ramequins or 1 large ramequin
baking dish
food processor

Comments
You can serve this warm or later at room temperature

Baked Lima Beans (Ed and Eva)

Ingredients
1 lb. dry lima beans soaked 3 hours or overnight
1 diced onion
3/4 cup brown sugar
1 Tbsp molasses
1/2 can tomato soup
1/2 cup boiling water with 2 bouillon cubes
salt and pepper

Directions
Cook lima beans with onion, salt, and water to cover.
Drain, but save liquid.
Transfer lima beans to an oven-proof dish
Add brown sugar, molasses, tomato soup, boiling water with bouillon cubes, salt, and pepper
Bake at 350 degrees for 1 hour. If it gets too dry, add reserved liquid from beans

Comments
I tasted this for the first time at a Havurah cover dish supper. It was my favorite for the evening. I cooked it at home a few weeks later and I still think it is really fabulous. Edgar

From Phyllis Reicher, but remembered by Jon and Phil Holstein from their mom Jane. Even people who hate lima beans like this dish!!

Susan’s Sautéed Cauliflower

Ingredients
1 head cauliflower
olive oil
1 large or medium clove garlic
crushed red pepper to taste
juice of one lemon
2 Tbs tahini
chopped fresh parsley

Directions
Steam cauliflower for 5 minutes
Break into bite-sized flowerets
Crush garlic into olive oil
Add crushed red pepper
Sauté flowerets in the oil until they reach the desired tenderness
Separately, combine lemon juice and tahini
Just before serving, combine sauce with sautéed cauliflower and top with parsley

Implements
Heavy sauté pan
Garlic press
Lemon squeezer

Comments
If the flowerets are left somewhat firm, this is a particularly hearty dish

Roasted Root Vegetables (Wendy and Susan)

Ingredients
olive oil
salt
pepper
whatever combination you like of unpeeled root vegetables:
carrots
potatoes
sweet potatoes
parsnips
turnips
shallots (peeled but not cut)

Directions
Preheat oven to 425º
Cut vegetables into similar sized bite-sized chunks
Toss with olive oil, salt and pepper
Place in one layer in roasting pan
Shake (the vegetables, not yourself) every 15 minutes
Should be finished in 30 to 40 minutes, when vegetables have reached the desired tenderness and brownness

Implements
Heavy roasting pan or cookie sheet

Comments
The same method can be applied to green beans, asparagus, and broccoli, with less roasting time for thinner pieces. This method makes chunks of broccoli stems absolutely delicious.

Ratatouille or Vegetable Stew (Jessie and Steven)

Ingredients
2 green or red peppers (sliced)
1 large zucchini (chopped)
1 regular eggplant or 2-3 small Japanese eggplants cubed (the small ones are less bitter)
Chopped garlic
1 chopped onion
A few chopped tomatoes
1 bay leaf
1 tsp basil, marjoram, oregano
½ tsp rosemary
Fresh parsley
A few Tbs red wine
2 Tbs tomato paste
½ cup tomato juice
Salt and black pepper
A few Tbs olive oil

Directions
Cook garlic and onion in olive oil. Add eggplant, bay leaf, herbs, wine, and tomato juice. Cover and cook for about 15 minutes until eggplant is done. Add zucchini and peppers. Cover and cook for another 10 minutes. Add salt, pepper, tomatoes, and tomato paste. Cook until all vegetables are done. Top with chopped parsley.

Comments
You can also add grated cheese and chopped black olives at the end.

Baked squash (Allen and Nirelle)

Ingredients
Use whatever squash you like. We have found the best results with Butternut Squash.

Directions
Do it the usual way (ie, halved, deseeded, slathered with brown sugar or maple syrup or honey and butter or margarine and cooked at 400F for 1 hour) but add rum or Cointreau, orange zest, and nutmeg. Sherry works too. Crosshatch after halving for drama and to allow the sugars to seep in.Also try roasting some crumbled walnuts and serve as a side dish for sprinkling on the squash

Baked/broiled Mushrooms with pinenuts (Allen and Nirelle)

Ingredients
Large mushrooms (Use Portobellas if you like their strong taste.)
Pinenuts
Lemon
Olive oil
Pine nuts
Chopped garlic
Ground pepper
Salt

Directions
Destem large mushrooms. Place bottoms up in shallow roasting pan. Thoroughly rub with lemon.
Sprinkle olive oil in bottom of pan. Sprinkle pine nuts, chopped garlic,lemon juice, fresh ground pepper, salt, and olive oil on top of mushrooms.
Bake at 400 F for 10 minutes and broil for 2 minutes while you watch that the pinenuts do not burn.

Comments
Pinenuts are great on all sorts of dishes. This one is as simple as can be.

Roasted Peppers (Allen and Nirelle)

Ingredients
Assorted peppers
Chopped garlic
Olive oil
Lemon juice
Sugar

Directions
Roast peppers in oven under the broiler. Turn as skin turns black. Toss in paper bag if you wish while they cool a bit. Peel off the skin. Halve. Remove seeds. Slice in stripes. Garnish with chopped garlic and olive oil. Sprinkle on some lemon juice and a bit of sugar.

Comments
Simple. Quick. Beautiful. Can be prepared even the day before. An unbeatable side dish. And superior to the canned stuff.

Ed and Eva’s Honey Carrots

Ingredients
One large carrot per person and an extra (You can never get enough of this delicious dish)
1.5 TBS butter
2 TBS honey-maybe even more

Directions
Cut up carrots. Cook in a large CI frying pan. Add butter and honey. Taste when 50% done cooking to see if it is sweet enough. Cover with water. In the beginning it can be slowly cooked covered (for about 20 minutes). Then remove the cover so the liquid can evaporate. The trick here is to cook slowly and keep covered until the carrots are soft

Serve with a garnish of parsley

Wendy’s Curried Candied Carrots

Ingredients
1 pound of carrots, quartered and cut into 3” strips
¼ cup dark brown sugar
3 tablespoons butter
2 teaspoons curry powder

Directions
Melt butter in frying pan
Add curry and brown sugar
Stir until sugar is dissolved
Add carrot strips, turn heat to low and cover for 10 minutes
Remove lid and heat, stirring, until carrots are tender

Implements
Heavy frying pan with lid
Bamboo spatula

Comments
Serve with couscous and chicken snakes.

Kale with Garlic, Pine Nuts, and Bacon (Allen and Nirelle)

Ingredients
Kale
Salt
Garlic (chopped)
Roasted pine nuts
Bacon bits
Olive oil
Plain yogurt or sour cream

Directions
Kale (get that? Kale. When is the last time you cooked it? Never? Us, too, until Nirelle Atkinized our household)

No big deal. Buy two bunches. There are several types of Kale. Try them all to determine which you like best. Look for tender leaves. To prepare, cut away and discard the stalks.

Boil the leaves uncovered in lots of water (with a pinch of salt in it) for about 20 minutes. Generally cooking veggies uncovered serves to retain color. Rough chop and squeeze out most of the water. Just like cooking spinach. Fry chopped garlic in olive oil then if you like, add roasted pine nuts and bacon bits. When garlic is nicely browned add the boiled kale and toss for a while. To smooth things out add a dollop of sour cream or yogurt. Yum yum and very, that is, very healthy.

Green Beans and French Fried Onions (Ed and Eva)

Ingredients
Original recipe
1 lb green beans
1 4 oz can of mushrooms
1 101/2 oz can condensed cream of mushroom soup
1 cup french fried onions (1/2 of a
31/2 oz can)
salt, pepper to taste
1 tsp soy sauce

Eva's modification:
1/2 lb fresh mushrooms, sliced
White sauce made from:
1 Tbs butter or margerine
2 Tbs flour
1/2 cup milk & 1/2 cup chicken stock

Directions
Cut ends from beans and split in half lengthwise.
Cook in boiling water for 5 minutes, and drain.
Place soup in baking dish with the required amount of water to reconstitute.
Add drained mushrooms, beans, soy sauce and spices, and mix.
Spread onion rings on top.
Bake at 350 degrees for 20-30 minutes or until onions are crisp

Eva's modification (also recommended by Wendy)
Prepare and cook beans as above.
Melt butter or margerine. Add mushrooms and cook until soft.
Add flour and stir. If there is not enough butter left in pan to coat flour, add a little more.
Add milk and chicken stock, and stir until smooth. Cook until thickened with stirring.
Add beans and spices, turn into baking dish and spread onions on top.
Bake as above

Bouillabaisse (Fish Soup) (Ed and Eva)

Ingredients
Crustaceans (not required for Kosher dining): Lobster tail, Mussels (large are better) Raw shrimp, 12 well scrubbed clams, Oysters, Crab in large chunks, ½ lb large scallops.

In addition to the crustaceans, use: 6 lb of fish cut into 1 ½”cubes consisting of the following in any combination, but use some firm & some delicate fish:

Firm fish Delicate fish
Sea bass Whiting
Monkfish Red Mullet
Scrod Haddock
Halibut
Swordfish

Do not use dark fleshed fish such as tuna bluefish, or salmon

¾ cup minced onion
¼ cup minced white leeks
6 minced garlic cloves
1 big bay leaf
a few sprigs of parsley
3 3” strips of orange peel
¾ cup olive oil
1 tsp salt
¼ tsp black pepper
¼ tsp saffron
1 ½ cups canned cut tomatoes including juice
3 quarts liquid – can be a combination of water, fish stock, dry white wine, chicken broth

Directions
Heat olive oil in a large kettle. Add all chopped vegetables & spices. Stir and cook for about 6 minutes, but do not brown.

Add tomatoes, bay leaf, parsley and orange rind and stir. Add other liquids.
Raise the heat and bring to a boil

Add cubed firm fish, and cook 7 minutes

Add delicate fish including cubed lobster and scallops.

Cook 6 minutes. Add shrimp, mussels & clams. Cover and cook until shells are open. Total fish cooking time should not exceed 15 min. Do not serve unopened shellfish.

Serve in deep soup dishes arranged artistically so that each person receives each type of ingredient


Comments
This is my favorite fish dish. It is common in cities that face the Mediterranean. The number of fish listed is large because they should be the “catch of the day”. This is a dish in which you can use your imagination

Serves 10

Red Pepper Soup (Allen, Nirelle, Marylou Hartenstein and Martha Stewart)

Ingredients
8 red peppers
3 carrots, peeled
1 clove garlic
1 pear peeled and cored
1 tbs olive oil
4 tbs unsalted butter
4 cups chicken stock
1 tsp dried red pepper
dash of cayenne pepper
salt and pepper to taste
fresh tarragon to taste

Directions
Thin slice carrots, garlic, pear and 6 red peppers
Saute veggies over medium heat in olive oil, butter, and garlic until tender
Add stock and the various peppers (you could substitute 2 red chilies, taste after the soup is finished, and then add cayenne and dried red pepper to achieve the desired degree of HOT)
Bring to boil, cover, and simmer for 30 minutes
Meanwhile, roast remaining 2 red peppers and place in paper bag for 5 minutes or so.
Wash off skin of roasted pepper with cold running water
Cut up one roasted pepper and add to soup
Puree the soup
Julienne remaining red pepper and add to soup
Garnish with tarragon

Implements
Blender, preferably handheld

Comments
This should serve eight people. Some folks don’t like tarragon. Other garnishes to consider include parsley, oregano, or sour cream. The soup has a lovely color which is brought out by the garnish.

Post-Thanksgiving Turkey Soup (Ed and Eva)

Ingredients
Entire turkey carcass from which the meat has been carved
2 onions
carrots
parsley
2 bay leaves
salt, pepper

Directions
Place the turkey carcass into a big pot. Include all the big bones which should be reserved when the bird is carved. Don’t throw out any of the bones, large or small. Add onions, carrots, parsley, bay leaves, salt, pepper and more or less of any of the goodies which are spread around the kitchen.

Almost cover all these ingredients with water. Less water will make the soup richer. Simmer for one hour. Then throw out all the bones and any unappealing constituents. Cool over night. Remove the fat.

Comments
Voila! Lots of great soup to remind you of the glorious Thanksgiving dinner

Gazpacho (Allen)

Ingredients
- 28 oz cans of tomatoes
1 green pepper-chopped
1 cucumber-skinned and seeds removed
5 pieces of hard Spanish bread
(or 4 slices white bread, crusts removed)
1 Tbs ground cumin
2 or 3 cloves garlic-mashed
1/4 tsp paprika
1/2 cup olive oil
1-1/4 tsp salt
5 tbs wine vinegar
1/4 cup mayonnaise

Garnishes including
1 green pepper-chopped
1 onion-chopped
1 cucumber-skinned, seeded, chopped
4 Roma tomatoes-seeded and chopped
5 slices bread-crusts removed and chopped

Directions
Drain tomatoes and reserve liquid (about 1 cup)
Soak bread in water and squeeze out
Chop pepper, cuke, and bread and place in bowl
Mix mayonnaise, vinegar, salt, oil, garlic and spices
in another bowl
Place half of the tomatoes and half of the other ingredients
in the blender, mix vigorously, and pour into saucepan
Repeat with the remaining ingredients
Check the consistency and add the reserved tomatoe juice
to thin. If you still are not satisfied add some water.
Chill at least for 2 hours. Overnight is better
Serve the soup and pass around the five bowls
of garnishes.

Implements
Blender
5 quart saucepan
5 bowls for garnishes
2 small mixing bowls

Comments
This recipe comes from a friend of mine who found
it in Madrid back in 1967 at a restaurant by the
name of Corral de Morales. He likes to make it and
I like to eat it. If you can't find Spanish bread I would
go for chibata.

Serves about six people

Potato Leek Soup (Diana and Hanne)

Ingredients
3 medium leeks-use the white part
1 medium onion
4 medium sized potatoes-we leave the skins on
4 cups of stock
Fat Free 1/2&1/2 (1 to 2 cups)

Directions
Chop up onions and fry in Dutch oven until soft using 2 tablespoons of butter.
Cube potatoes and add with stock
Simmer for 15 minutes or until tender
Blend in small parts in food processor
When blended return to large part and add 1-2 cups Fat Free 1/2 &1/2
Salt and pepper to taste

Implements
Dutch oven or large soup pot
Food processor
Big spoon

Comments
This is a great winter favorite with garlic bread and salad

Pappa Al Pomodora- (Tuscan Bread Soup) Tamar

Ingredients
Loaf of Italian Bread
Several gloves of crushed garlic(at least 3-4 )
Diced fresh tomatoes
Onion
Virgin Olive oil
Spicy olive oil
Fresh basil

Directions
Soak the bread in water for several hours. The bread should be totally saturated when finished. Combine with all the other ingredients

Implements
Bowl, spoon, garlic press

Comments
This is translated from Tamar’s “Italian grandma”. Tamar says that it is “really, really, good food!” Tamar has heard that if you cut the center out of the garlic glove then this might help to prevent feeling as garlicy afterwards. When completed this recipe has the consistency of crème of wheat

Ginger-Scented Butternut Squash Soup (Wendy)

Ingredients
2 10 oz packages of frozen cooked butternut squash
4 cups chicken stock, broth, or bouillon
1 cup unsweetened applesauce
2 white potatoes, mashed
1 tsp salt (or to taste)
3 tbsp sugar
1 tbsp ground ginger
several pinches each of nutmeg and white pepper
1-2 tbsp butter (optional)

Directions
Combine liquid and frozen squash in the soup pot
Cook over medium heat, spooning the broth over the squash, until the squash has defrosted, about 10 minutes
Add the potatoes, applesauce, salt, sugar, and spices, combine and bring to a boil.
Reduce heat, add butter, cover and simmer gently for 30 minutes
Adjust seasonings

Implements
Medium sized soup pot
Blender or food processor (optional)

Comments
For a smoother texture, transfer to a blender and blend. I find that blending some of the soup and leaving some with texture results in a satisfying combination.

Very Quick Black Bean Soup (Wendy and Susan)

Ingredients
1 box of Fantastic Foods black bean mix
4 cups chicken broth, bouillon or water
Salsa to taste: I use up to half a jar of medium salsa
(Optional) juice of ½ to 1 lemon

Directions
Heat liquid to boiling
Stirring, add back bean mix
Add salsa and lemon juice
Turn down heat and simmer for 10 minutes, stirring and scraping the bottom of the saucepan to prevent sticking
(Optional) Serve garnished with chopped greens, a dairy topping of your choice, grated cheese, corn chips, hot sauce, etc….

Implements
Saucepan
Spoon for stirring

Comments
This very quick and hearty soup is a favorite for everyone in our family.

Black Bean Soup (Steven and Jessie)

Ingredients
2 cups dried black beans
1-2 Tbs olive or canola oil
3-4 cloves garlic (minced)
3/4 cup chopped red onion
1/2 red pepper diced
1/2 green pepper diced
A few sprigs fresh cilantro, chopped
2 tsp ground cumin
Sea salt and black pepper to taste
Lime juice
Cayenne pepper

Directions
Wash and soak beans overnight. Rinse well and cook in 4 cups water (to cover) until soft (about 1 3/4 hour). Add more water if needed.

During last 1/2 hour of bean cooking, prepare garlic and vegetables. Saute onion and garlic in oil until translucent, and then add diced peppers. Cook briefly, adding cumin, sea salt, black pepper, and cilantro.

When beans are soft, add vegetables to beans and simmer till mixture blends.

When serving soup, add a squirt of lime juice and a dash of cayenne pepper. You can also add shredded cheddar cheese on top if you like.

Lentil Soup (Paul and Betsy)

Ingredients
2 cups lentils
8 cups chicken broth
14 ounce can diced tomato
1 tsp dried thyme
celery
carrots
parsnip
cooked brown rice
1 lb sausage (hot)
garlic
onion
11/2 tsp balsamic or red wine vinegar
salt
pepper

Directions
Cook lentils in broth with tomato and thyme until soft, about 30 minutes. Meanwhile, stir fry sausage, onion and garlic. Cut up vegetables as desired. When lentils are done cooking, add sausage and vegetables. Cook until vegetables are tender. Add rice, vinegar, salt and pepper. Note: Rice can be cooked with lentils, just add extra liquid to compensate.

Dutch pea soup (Erwtensoup) (Allen and Nirelle)

Ingredients
1 pig’s trotter and one ear
1 cup bacon cut in squares
4 frankfurters
1 lb potatoes-sliced
1 tsp salt
1 celeriac-diced
1 bunch celery greens
2 leeks-cut up
2 onions

Directions
Assuming you have an understanding butcher, please proceed by washing and then soaking 2 cups of split green peas in lots of cold water (say 3 quarts) for 12 hours. Then boil gently for 2 hours in the same water. Add the trotter, ear, and bacon and simmer another hour. Add all the other ingredients except the franks and simmer until everything is done and the soup is smooth and thick. Add the franks for the last ten minutes. The Dutch usually simmer the soup for three hours. The soup should get so thick that when it cools it can be cut with a knife. Like so many good recipes this one is even better when reheated the next day. So cook enough for tomorrow’s dinner.

Comments
(CAUTION—this won’t work unless you start preparing at midnight for your next evening meal.)

What distinguishes Dutch pea soup from English or American pea soup are the pig’s trotter and ear, and celeriac. If you can’t find those ingredients, please turn the page for the next soup recipe.

Tomato Rice Soup (Jessie and Steven)

Ingredients
1 clove garlic, finely chopped
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 Tbs flour
¾ cup raw rice
1 28-oz can tomatoes
Salt and pepper to taste
1 Tbsp sugar
1 tsp oregano and 1 tsp basil
3 cups milk, heated
1 Tbsp butter or margarine

Directions
Saute garlic, onion, celery, and carrot until onion is well done. Add flour and rice and stir briefly. Add tomatoes, salt, pepper, sugar, oregano, and basil. Cook until rice is done. Add milk and butter and heat but do not boil.

Comments
I first made this in the late 70s in College. It’s probably from one of those crunchy granola cookbooks such as Diet for a Small Planet. If you want, use brown rice and whole wheat flour for a true flavor of the times.

Radish Salad or what to do with all the radishes you planted!

Ingredients
8 small radishes
2 Granny Smith apples
2 medium cucumbers
Salt to taste
Pepper to taste
Extra virgin Olive oil or Sunflower oil
1 tsp sugar
2 Tbs vinegar (apple cider or champagne)

Directions
Grate radish, apple, and cucumber
Add salt & pepper to taste
Add Olive Oil (2 Tbp Oil per 2 cups grated veggies)
Add vinegar (2 Tbp Vinegar per 2 cups grated veggies)
Add sugar

Implements
grater

Comments
This is very refreshing in the summer!

courtesy of Rubaiya Amin, member of the Deb & Phil household

Chinese Coleslaw (Diana and Hanne)

Ingredients
2/3 cups toasted almonds
1 cup roasted sunflower seeds
4 sliced scallions
1 bag Coleslaw mix

Dressing:
1/3 cups sugar
1/3 cups rice vinegar
¼ cup canola oil
1/4 cup sesame oil

1 bag Raman noodle soup noodles

Directions
Mix first 4 ingredients
Mix dressing up and add
Break up noodles and add

Implements
bowl

Comments
Several family members suggested that this should go in the Galson cookbook

Warm Pumpkin (or Squash) and Chickpea Salad with Tahini (Jessie and Steven)

Ingredients
1 kg pumpkin or squash (eg, butternut), peeled, seeded, and cut up into 3 cm cubes
1 garlic clove, crushed
½ Tsp ground allspice
2 Tbs olive oil
1 small can chickpeas (drained) (or home cooked)
½ small red onion, chopped
4 Tbs chopped fresh coriander (or smaller amount fresh cilantro plus parsley)
Sea salt and pepper to taste

Tahini Sauce
1 garlic clove, crushed to a paste with sea salt
31/2 Tbs fresh lemon juice
3 Tbs tahini paste
2 Tbs water
2 Tbs olive oil

Directions
Preheat oven to 425oF. Toss the pumpkin (or squash) with garlic, allspice, olive oil and salt and pepper. Place on a tray in the oven for about 15-25 minutes until soft. Remove and cool.

For the tahini sauce, mix the crushed garlic with the lemon juice and add the tahini. Thin with water and olive oil. To assemble, place the pumpkin, chickpeas, red onion and coriander in a mixing bowl. Pour on the tahini sauce and remaining oil and toss carefully. Season with salt and pepper.

Implements
Roasting pan and serving bowl

Comments
From Casa Moro by Sam and Sam Clark (wonderful Mediterranean cookbook!)

Tzatziki (Greek Cucumber Yogurt Salad) (Ed and Eva)

Ingredients
1quart of Greek Yogurt (see directions)
1 cucumber
5 cloves of garlic
1 tsp salt
¼ tsp pepper
3 Tbs vinegar
2Tbs corn oil

Directions
Instead of Greek yogurt, you can use low fat regular yogurt drained through a paper towel lined colander for about an hour.
Grate cucumber with skin on
Squeeze garlic through garlic press

Mix all ingredients
Chill before serving

Implements
Colander for draining yogurt
Grater
Garlic Press

Comments
This is a refreshing side dish served with many meals in Greece.
All ingredients can be varied in quantity to suit taste.

Phil's Summer Sweet Potato Salad (approved by Wendy and Susan – submitted by Debby and Phil)

Ingredients
SALAD
4 medium sweet potatoes (about 2 pounds), peeled and cut into uniform large pieces
1/2 red bell pepper, seeded and diced small 1/2 green bell pepper, seeded and diced
small 1/2 large red onion, diced small
4 tablespoons finely chopped parsley. (Note, when available, use several different varieties of sweet potato for a more varied flavor and texture.)

DRESSING
3 tablespoons Dijon mustard
3 tablespoons ketchup
1 teaspoon minced garlic
3/4 cup olive oil
4 tablespoons cider vinegar (or Balsamic Vinegar)
1 tablespoon Worcestershire sauce
2 tablespoons lime juice (about 1 lime)
Salt and freshly cracked black pepper to taste
fresh coriander seed
a touch of sugar

Directions
1. Plug up your sink and fill it with about 5 quarts of cold water and a couple of trays of ice cubes.
2. In 3 quarts of boiling salted water, cook the pieces of sweet potato until just done, 10 to 12 minutes. Be careful not to overcook. You should be able to pierce them with a fork, but you should still feel some resistance, and the pieces should not fall apart.
3. Remove the pieces of sweet potato from the heat, drain, and immediately plunge them into the ice-water bath. After 30 seconds, drain them again, and put them into a large stainless steel bowl. Add the diced pepper, onion, and parsley.
4. Make the dressing: Place the mustard, ketchup, and garlic in a medium-sized bowl. Whisking constantly, add the olive oil in a slow, steady stream. Add the vinegar, Worcestershire sauce, and lime juice, and mix well. Season with salt and pepper to taste.
5. Pour the dressing over the sweet potato mixture, and toss gently. Serve immediately, or it will keep, covered and refrigerated, for up to 5 days.

Implements
1 sink
large pot
large bowl
Knife/chopping board
Medium size bowl
Whisk
Spoons for tossing
Measuring utensils

Comments
SERVES 6 AS A SIDE DISH

This recipe can be found in The Thrill of the Grill, by Chris Schlesinger and John Willoughby.

Really Yummy Vinaigrette (Diana and Hanne)

Ingredients
1/3 cup olive oil
1/3 cup wine vinegar
1 crushed garlic
½ teaspoon dijon mustard
Basil (fresh is best)
Anchovies or anchovy paste

Directions
Combine all ingredients
Stir vigorously until smooth

Implements
Closed container

Comments
wine vinegar and anchovies add a nice flavor