Easy Dill Pickles
- 1½ cups white vinegar
- 1/3 cup sugar
- 4 teaspoons Kosher salt
- 1 teaspoon coriander seeds
- 2 cups boiling water
vegetarian recipes that even our child enjoys
("Maybe you'll be a famous cook after you're dead, Dad.")
Toast about half a cup of walnuts in a dry cast iron skillet on low heat until they begin to brown a bit. Set aside in a dish or bowl.
Snap the tough bottom ends off one pound of asparagus. Steam lightly (3-5 minutes in boiling water then immediately plunged in cold water to set the color, or microwaved on high for 1-2 minutes on a plate with several tablespoons of water.)
Add 1 table spoon of extra virgin olive oil to that hot skillet, then add ¼ cup heavy cream. Heat gently so the cream heats through but doesn't curdle.
Spread washed and dried salad greens on a plate. (Red leaf lettuce works well here.) Arrange the asparagus on the greens, sprinkle the walnuts on the asparagus, and drizzle on the cream sauce. Sprinkly with Romano cheese to taste, and enjoy.
Trim about ½ pound of green beans, and cut into 1-1½ inch lengths, making about 2 cups. Cut sun-dried tomatoes into small pieces (½ or so pieces), for about ½ cup total.
Sauté the green beans in a dry cast iron skillet until they begin to brown. Remove from heat.
Heat a teaspoon or so of extra virgin olive oil in a 3 quart saucepan. Add two cups arborio rice, and turn the heat to low after a minute.
Begin adding vegetable stock, ½ cup at a time, and stir constantly with a wooden spoon until all the stock is absorbed. Continue until the rice is tender, about 12-14 cups of stock total. (I generally use a quart of stock that I had put away previously, and use water for the rest of the liquid.)
Serve with grated Parmesan or Romano cheese.
It's not difficult to keep vegetable stock on hand with a little planning. In the summer, when we get fresh carrots from New Roots, I cut the greens off immediately and put them in a large pot of water to boil. I boil the carrot greens in water until the volume is reduced by 2/3, then cool and freeze in one quart containers. Anytime I cook other vegetables and cooking water remains, that also gets frozen for later use as stock.
Heat ½- 3/4 cup canola oil in a large pot on medium high heat. Chop together and cook in the oil
Add 1-2 cups tomato juice (or water), to make about 6 cups altogether. When it is beginning to simmer, add
Turn the heat to low, and keep cooking.
When it's been simmering for a while, add
Continue cooking until the vegetables are tender. Serve on a bed of cooked rice or other grain.*Harissa is a wonderful paste of hot peppers, tomatoes and spices used widely in Francophone northern Africa. Though it isn't traditionally used in this west African dish -- fresh hot peppers are the most authentic ingredient -- I think it gives a wonderful accent. If you can find harissa in a tube, it will keep indefinitely in the refrigerator. If you get the canned version, it is much safer to freeze any amount that won't be used within a few days.
On a 6" round of pita bread,
Spread the sautéed mixture on top of the pizza base, and broil on a pizza stone in the oven at 325° Fahrenheit until lightly browned (around 10 minutes).