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Category Archives: Vegetarian

Wonderous Garlic

22 May
How many of us always have garlic in our kitchen?  I appreciate its amazing natural healing elements, the fact that garlic is honorably claimed as “nature’s antibiotic,” and the unproduced flavor it gives to food.  My mom shared her “best kept secret” about garlic (I question if the secret is really guarded, but my mom does not need to know);  how wonderfully inviting aromatic scent it gives to any room.  It smells heavenly to walk into the kitchen where garlic cloves had just been bathed in warm olive oil. I know of some (not I) that actually walked with warm fry pan to each room in the house.

I want to share what I learned from my mom regarding the use and storing of garlic.

Garlic cloves cradled in my infamous wooden mortar/pestle

It comes in numerous forms such as powdered, dried, chopped, peeled cloves and fresh in its natural form.   I like to use fresh garlic, as the fresh flavor cannot be duplicated (although I do sometimes use garlic powder on occasion).  I have found that ready chopped garlic in jars can have a bitter flavor.  Fresh garlic is such an easy item to store and is not expensive so why not buy fresh.  You can leave it on the counter or in the fridge either open or in brown paper bag.  Do not store it in a plastic bag, again as other vegetables, it needs to be exposed to air.
Many people have asked me, how do you crush garlic into a paste.  The answer is very simple and easy. As far as I can remember, my mom, grandma,and aunts have always used a wooden mortar and pestle.  They peel each clove, sprinkle of salt and with a loving force, pound the garlic to a paste.  It becomes incredibly smooth, great for spreading, using raw in salad dressings (I have the best salad dressing for a future blog) or sauteing.  I have tried marble and plastic mortar/pestle sets but have found that the wooden ones give much more control and stability.  I have also tried other gadgets (i.e. garlic crusher) for making garlic into a paste, but nothing  comes near.  The old-fashioned method, the wooden mortar/pestle proves to be the best.

Up close and garlic

One very important to note is that  you need to add salt on the garlic, it helps break it down.  I have tried to pound the garlic without the salt, it doesn’t work nearly as well, the garlic still stays chunky, not smooth enough.  (Biting in a piece or chunk of garlic unexpectedly isn’t always pleasant).  Salt is the secret key to making a smooth paste.  It just takes a few minutes for the process.  Don’t be afraid to use some force to pound the garlic.  I don’t put more than 3 or 4 at a time.  Also, if the garlic is not so fresh, it is alright to use, it just takes a few minutes longer to break down (sometimes the older cloves can be a bit rubbery).

Smooth garlic paste

Simply garlic

Washing the pestle is also very easy.  Just rinse with warm water and transfer immediately to dry.  Do not leave it wet or soaking in the sink, you don’t even need to use soap.  Let it air dry and it will last many years.  I have had this particular one for at least 15 years.  I really cherish mine, not only because of its history but also how it does its job; simply and perfect (do I sound sentimental?).   Over time, a subtle hint of the garlic scent become ingrained in the wood…its wonderful!  If you use the pestle/mortar for ingredients such as spices, I suggest you keep the one for garlic separate.  The scent and taste of the garlic may transfer.

You can purchase these at middle eastern markets for around $7.  Very affordable, it’s a must have item that also showcases well on the kitchen counter.

 
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Posted by on May 22, 2011 in Savory, Vegetarian

 

Lettuce Wraps, Mediterranean Style

12 May
I learned this 100 year old recipe from my mother-in-law about 25 years ago. According to the story, this recipe (along with many others I will share) derived from gathering any local ingredients available in the neighborhood. On the busy Saturdays (being the laundry day), all the women in the area or village, (after hanging the last load of laundry), would gather to make this wonderful, light and amazingly delicious meal. Each would help with the gathering and chopping of the vegetables, then would sit round table and take delight in the freshness, and abundance of the earth’s gifts while sharing stories and happenings of their families.

To this day, my family still enjoys it, and each time,  we are surprised how it is chockfull of flavor (I’m really not sure why) Not only does it please the palate, but as you see by the picture, it is very colorful.   You may recognize it as a resemblance to Taboule.  It has very similar ingredients, but the ratio between the parsley and bulgar is reverse (this has double the amount of bulgar) which addes to the uniqueness of flavor. The freshness of the tomatoes, green onion, peppers, fresh Italian parsley really stand out, each bursting with their own distinct flavors.  This dish is light yet very satisfying and extremely healthy. This is especially refreshing for a light summer meal;  also a great picnic meal addition.   The process in making it is somewhat unconventional from most recipes, but please don’t let that stop you from trying.  It is very basic and easy, give yourself a chance to become accustom to making it.  I believe you will be surprisingly pleased.

As my previous (and most future ones) recipes, quantities are not a science.  You will get a feel with the measurements.   Do not be afraid to experiment.  Each time I make this, it turns out different, and that’s OK.   The flavor can vary especially depending on the tomatoes since they are the heart of the meal.  It still will turn out just fine.

it’s a….Wrap!

chopped tomatoes and bulgar, showcasing the round pan
chopped parsley, mint, green onion, anaheim peppers and basil
closer look at the bulgar after water was added

I prepare this dish in an aluminum pan (as seen in picture) 161/2″ round and 21/4″ deep pan.  This pan also has history.  This pan is about 50 years old and has seen many many days.  Many of the middle eastern grocery stores carry them.  They also come in a few variety of sizes.  The depth and width make the “kneading ” easy, giving it ample room to work in.  If you do not have such a pan, a large mixing bowl will also work. ( The wider, the better).  This recipe will feed at least 4 adults (with some remaining for next day’s lunch).  This meal is also wonderful for the kids, they may think that “scooping ” with the lettuce leaves would be fun.  And do not forget, this meal is so healthy, full of vitamins and high in fiber.

Ingredients

6-8 medium tomatoes or 8-10 Roma tomatoes (fine chopped)

1 bunch Italian parsley (fine chopped)

1 bunch green onion (fine chopped)

2 Anaheim peppers (fine chopped)

1 fresh lemon

sea salt

red chili pepper (optional) (I like it a bit spicy)

1 bunch leaf lettuce (green, red, romaine or bib)

2 cups #1 bulgar

extra virgin Olive Oil

fresh basil and mint(if both are in season) 1/4 c of each chopped

You can chop the vegetables earlier during the day if you are crunched for time.  In fact, you also could have the chopping done the day before and leave it covered in the fridge (separately).

You can buy the bulgar in all ethnic stores ( middle-eastern) grocery stores.  Main-stream and health food stores are also beginning to supply bulgar.  It comes in 4 sizes, named by #1,#2,#3,and #4.  As the number increases, so does the size.  For this recipe, I use #1.  Bulgar is a wonderful, very versatile and healthy whole grain, high in protein.

Again, measurements are not a science, so don’t worry too much about making sure it’s exact.  This recipe is very giving.  Dampen the bulgar very lightly with water just so it softens up.  Leave it about ten minutes ,you then are ready to incorporate the rest of the vegetables with it.

Now, add the tomatoes, and with your hands, mix it almost like you were kneading dough.  The idea here is to break down the tomato into the bulgar, incorporating it into one.  This should take about 6-7 minutes, you can notice if the tomato pieces are blended into the bulgar.  You now can add a juice of 1 lemon,  about 1/3 cup of olive oil,  approx. 2 tsp of sea salt, and red pepper( if you would like).  Mix this again making sure all the ingredients have been worked together.  Finally, add the chopped parsley, green onion, fresh basil, mint, and anaheim pepper.  Mix it all together again and taste.  Each flavor of the ingredient is very distinct and separate, but they come together so perfectly to create a symphony of amazing flavor.

Separate and wash the lettuce leaves and use them as your utensil to “scoop” the mixture from your plate or wrap it like a roll.

“This recipe is a bit different from the norm, only because of its method.   Let this not stop you from trying the recipe.  The ingredients are simple and available most year round, plus you are introducing something unique to your family.

This recipe cost me around $7 plus I had left-overs for the next day.  It holds well in the fridge for up to 5 days.

From my family to yours

Enjoy in good health

 
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Posted by on May 12, 2011 in Recipes, Vegetarian

 

Eggplant with tomatoes and onion

01 May
Eggplant with tomatoes and onion

show-casing italian eggplant, vine-rippened tomatoes, yellow onion, anaheim and sweet japanese peppers

small chopped yellow onion, anaheim and sweet japanese peppers
small chopped vegetables (just added the tomatoes)
tomato mixture in heavy stainless steel 5 quart pot
cooked onion, peppers, tomato and tomato paste
adding eggplant and garlic to cooked tomato mixture
final, cooked eggplant with tomato/onion sauce

6-8 small italian eggplant (or 2-3 lg eggplant)

1 lg onion (medium chopped)

4-5 chopped tomatoes

2 anahiem pepper (or 1 hotter pepper of your choice)

approx 2 tablespoon tomato paste

vegetable and olive oil

salt (preferably sea salt)

7-8 cloves garlic med chopped

This recipe is very giving on the quantity of the ingredients.  Pay attention to the process and amount of salt.  If you have one less tomato or anaheim pepper, its OK.  Feel free to play around with the amounts.

This dish is very simple and incredibly tasty.  The ingredients are simple, yet full of flavor.  It has always been a favorite of the family.  It  is better served at room temperature, so if you want to serve it for dinner, you can make it the day before or the morning of.  The flavors intensify with time.  Because of the many colors, the presentation is also inviting to the palate.  We usually eat it with pita bread, using the bread as our utensil to scoop up all the juices.  If you have leftovers, this dish also works well if you put it in the food processor just until all is blended (chunks are ok).  It makes a wonderful spread on crackers or crostini bread for appetizers. 

When buying the eggplant, look for a green tip (the greener tips indicate freshness).  Make sure that all parts of the eggplant are firm, not bruised or discolored.  If the eggplant is not firm and green, they tend to be more seedy and bitter.  Italian small eggplant are the best, japanese ones are also good, they are longer in size and have a lighter purple color where as the italian are a darker purple, almost black.

Wash the eggplant and cut the green tips off.  Wash peppers and tomatoes.  As shown in the picture, I use a heavy bottom stainless steel pan, works beautifully since the food doesn’t stick to the bottom.

Chop the onion and any pepper you have (you could also use red pepper if you want).  Start sauteing the onion mixture with about 1/4 cup of vegetable or canola oil.  While the onions cook, chop tomatoes and garlic.  Keep a close watch on the onions, you want them to be translucent but not too brown.  Once they are ready, add the tomatoes and the couple of spoons of tomato paste.  Add the salt, cover the pan and let the mixture cook under low heat.  You want everything to break down and come to a nice sauce.  Keep checking the mixture, you may need to add a bit of water (couple tablespoons)  if it’s too thick.  Taste the sauce, make sure you can taste for the amount of salt.  Don’t be afraid to add if it tastes bland.  Once the mixture has come together nicely, add the eggplant, line them up so they fit comfortably in the pot.  Add the garlic around, cover and let it simmer.  You will need to check it periodically; as the eggplant cooks, it will release water and will cook down.  Try not to mix it too much, gently with a wooden spoon, you can help re-arrange the ingredients by moving the spoon to the bottom and sides of pan.  Remember to keep the lid on, but towards the end (about 15 min), you can keep the lid partially open.  Let it all cook for approx. 1 hr or so, or until all the eggplant is soft and cooked.  Please taste for salt again.  At the end, (once you have turned off the heat)  you can drizzle some extra virgin olive oil (once or twice around the pan).  This gives it an extra rich flavor.  This will feed at least 6-8 people with left-overs. 

This dish is exceptionally wonderful.  It is very healthy, simple and full of flavor.  I buy the eggplant more towards the summer, securing its freshness and lower price.  I use fresh (or home frozen) tomatoes, buy them on sale only.  I find that canned tomatoes have a rubbery texture and don’t break down easily when cooked.  So buy the ingredients on sale, it doesn’ t and shouldn’t be expensive to taste great.  Enjoy with good health.

Eating good, all….ways.

 
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Posted by on May 1, 2011 in Vegetarian