Bean and Cheese Empanadas

from Mark Bittman's How To Cook Everything Vegetarian

1 1/2 cups all-purpose flour, plus a little more
1/2 cup masa harina, fine cornmeal or more all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons shortening or vegetable oil
2 1/2 cups cooked and well-seasoned beans
2 cups grated or crumbled queso fresco, Monterey Jack, or coltija cheese
1/2 cup milk

1. Mix the flour, masa harina, baking powder, and salt together in the food processor and process for about 5 seconds. With the machine running, add the 1/2 cup shortening and process for 10 seconds. Then, with the machine running, add about 1/2 cup cold water, just enough for the dough to form a ball. Don't add more water than necessary; the dough should be fairly dry. Knead by hand until smooth, just a minute or so.

2. Divide into 12 pieces, roll into balls, and wrap in plastic or cover with a damp towel and let rest for at elast 20 minutes. (You can refrigerate the dough overnight; be sure to let it come to room temperature before proceeding.) On a well-floured surface, rolle ach piece into a 6-inch circle, adding flour as necessary.

3. Preheat the oven to 450ºF. Place a couple of tablespoons of the beans in the center of each circle of dough, followed by a sprinkling of cheese, then fold each circle overl seal the seam with a few drops of water and press with the tines of a fork to close. Put on an ungreased baking sheet and brush lightly with milk. Bake until the dough is golden brown and hot, and about 20 minutes. Serve immediately or at room temperature.

**The sky is the limit with these empanadas, they will take well to any filling, as long as the filling isn't too wet.

Vegetable Curry

(Don't be daunted by the long list of ingredients. Use the vegetables you have on hand, and it comes together very quickly!)

1 tsp olive oil
1/4 cup raisins
1/4 cup coarsely chopped almonds
1 (28 oz) can diced tomatoes
2 jalapenos, stems removed, coarsely chopped (remove seeds for less heat)
1 onion- 1/2 chopped, 1/2 sliced thinly and reserved for later
2 tsps oil
1 tsp cumin seeds
4 cardamom pods
2 bay leaves
1 tsp Garam Masala
1 tsp ground cinnamon
1 tsp salt
1/2 tsp turmeric
1 (15 oz) can chickpeas, drained and rinsed (or 2 cups prepared from dried)
1 1/2 cup cubed butternut squash
1 cup fresh green beans, snapped (or 1 cup frozen)
1/4 cup thinly sliced fennel
1/2 large red bell pepper, coarsely chopped
2 handfuls baby spinach
To serve:
Basmati rice
plain yogurt or raita
assorted chutneys

In a large pot or dutch oven heat the 1 tsp of oil over medium high heat. Add the raisins and almonds and saute for about 2 minutes. Remove from pan and set aside.

Combine the can of diced tomatoes, jalapenos, and chopped onion in the bowl of a food processor and process until smooth.

Add the 2 teaspoons of oil to the pot. Add the cumin seeds, cardamom pods and bay leaves, and saute for about 1 minute, or until nice and fragrant. Add the thinly sliced onion to the pot, and cook for about 3 minutes- or until onion begins to turn golden, stir very frequently ro prevent burning.

Carefully, add the tomato mixture to the pot, as well as the Garam masala, cinnamon, salt, and turmeric. Bring to a boil, and add the vegetables all at once. Reduce heat to a simmer, cover the pot, and cook for 20 minutes- or until the vegetables are tender.

Serve with your choice of accompaniments, sprinkling the top with the raisins and almonds.

Autumn Harvest Red Lentil Soup

Recipe By The Healthy Hedonist, Myra Kornfeld

1 cup red lentils -- sorted and rinsed
5 1/2 cups water
1 bay leaf
Salt
2 tablespoons extra-virgin olive oil
2 onions -- cut into small dice (2 cups)
4 garlic cloves -- minced
One 2-inch piece fresh ginger -- minced
2 teaspoon ground cumin
2 teaspoon ground coriander
1/2 pound butternut squash -- cut into 1/2-inch dice (2 cups)
1 parsnip -- cut into 1/2-inch dice (1/2 cup)
2 carrots -- cut into 1/2-inch dice (1 cup)
1 tablespoon fresh lemon juice
1/2 pound spinach -- stemmed, washed, and torn into bite-size pieces or one 5-ounce bag baby spinach, rinsed
Cayenne pepper

Combine the lentils, 4 cups of the water, the bay leaf, and 1 teaspoon salt in a medium saucepan. Cover and bring to a boil. Then lower the heat and simmer, partially covered, for 20 minutes, or until the lentils are tender.

Discard the bay leaf, and purée the lentils with an immersion blender or in a standing blender. (If you want a little texture, you can simply whisk the lentils until creamy.) Set the lentils aside.

Meanwhile, warm the olive oil in a medium skillet over medium-low heat. Add the onions and sauté until they are softened, about 7 minutes. Add the garlic, ginger, cumin, and coriander, and sauté for 3 minutes. Add the squash, parsnips, carrots, 1/2 teaspoon salt, and the remaining 1 1/2 cups water. Cover and simmer until the vegetables are soft, about 10 minutes.

Stir the lemon juice and spinach into the lentils. The heat will immediately wilt the spinach. Add the vegetables and simmer for 5 minutes to marry the flavors. Season with a generous pinch of cayenne. Taste and add salt if necessary. Serve hot.

Makes 4 generous servings.


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Per Serving: 184 Calories; 8g Fat (34.6% calories from fat); 4g Protein; 28g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 79mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat.

Olive Oil Salt Bread

from How To Cook Everything Vegetarian by Mark Bittman

1/3 cup olive oil, plus more for greasing pan
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt, preferably coarse or sea salt, plus more for sprinkling

Preheat oven to 375ºF. Grease and 8-inch skillet or square baking pan with about a tablespoon of olive oil. Put the flour, baking powder and salt in a food processor and turn themachine on. Pour through the feed tube first the 1/3 cup of olive oil, then most of 1 cup of warm water. Process for about 30 seconds, then remove the cover. The dough should be a well-defined, barely sticky, easy to handle ball. If it is too dry, add the remaining water 1 tablespoon at a time and process for 5 to 10 seconds after each addition. If it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly.

Put the dough into the prepared pan and press until it fits to the edges. Flip it over and press again. Cover with foil and bake for 20 minutes; then remove the foil, sprinkle the top with a little coarse salt, and bake for another 20 to 25 minutes, until the top is lightly golden and springs back a bit when touched gently. Cool in the pan a bit, then cut into wedges or squares and serve.

Griddled Variation: Instead of preheating the oven, heat a griddle or set a heavy pan over medium heat. Have the extra olive oil handy for greasing. In step 2, divide the dough into 8 to 12 pieces and pat them into patties between your hands until they're about 1/2 inch thick. When the griddle or pan is hot, use enough olive oil to film the bottom and put in as many breads as will fit comfortably without crowding (you will probably have to work in batches). Cook, undisturbed, until they begin to brown around the edges and the tops bubble a bit, about 5 minutes. Then turn and cook the other side until crisp and golden.

Serves 4 to 6

Black Bean Enchiladas with Spicy Pumpkin Sauce

a recipe adapted from Every Food magazine by Bob on the CLBB

Serving Size : 4

1 can pumpkin puree -- (15 ounce)
2 1/2 cups water
2 teaspoons salt
1/4 teaspoon black pepper
2 garlic cloves -- peeled and coarsely chopped
1 jalapeno -- quartered, seeds removed, if desired
1 tsp. chili powder
8 corn tortillas (6 inch)
2 cups black beans, cooked -- or canned, well drained and rinsed
1/2 cup light sour cream
1 chipotle chile canned in adobo -- chopped
2 scallions -- chopped
1 cup cheddar cheese, shredded

Preheat oven to 425.

In a blender, puree pumpkin, water, salt, pepper, garlic, jalapeno, and chili powder until smooth. (Hold blender top firmly as blender will be quite full.) Pour 1 cup of the sauce into the bottom of an 8 inch square or other shallow baking dish.

In a food processor, combine 1 cup of the black beans, sour cream, and chipotle chili. Pulse until well pureed. Stir in remaining cup of black beans and scallions.

One at a time, dip tortillas in simmering water to soften (don't let tortillas sit in water). Roll tortillas with filling; mound on half of the tortilla and roll up; place seam side down in baking dish.

Pour remaining sauce on top; sprinkle with cheese. Bake in a 425º oven until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool five minutes before serving.


Per Serving (excluding unknown items): 266 Calories; 11g Fat (34.8% calories from fat); 17g Protein; 29g Carbohydrate; 10g Dietary Fiber; 32mg Cholesterol; 1287mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

Potato Pancakes

from Betty Crocker's New Cookbook

4 medium potatoes
4 large eggs, beaten
1 small onion, finely chopped (about 1/4 cup)
1/4 cup all-purpose flour
1 teaspoon salt
vegetable oil for cooking

Wash, peel, and shred potatoes. Place them in a colander and rinse them off. Pat dry.

Mix potatoes, eggs, onions, flour and salt together in a mixing bowl. Heat about 2 tablespoons of oil in a large skillet or griddle.

Pour about 1/4 cup of batter into the skillet for each pancake. Flatten and spread out with a spatula if necessary to evenly distribute the pancakes.

Cook for about 4 minutes per side, or until golden brown. Keep warm in a 200º oven while cooking the remaining pancakes. Serve warm with butter, sour cream, and applesauce.

Zucchini Squares

4 large eggs -- beaten until smooth
2 teaspoons chopped parsley
1/2 teaspoon dried Italian spice blend (I used Penzey's Tuscan Sunset)
1/2 teaspoon grey salt
1/2 teaspoon garlic powder
1/3 cup olive oil
1 cup biscuit mix (Bisquik Heart Smart)
4 cups zucchini -- grated and squeezed to remove excess moisture
1/2 cup cheddar cheese -- grated (or mozarella)
1/4 cup Parmesan cheese
Marinara sauce -- for dipping

To the eggs add, parsley, spice blend, salt, garlic powder, oil & biscuit mix.

Mix well.

Add remaining ingredients, stir until mixed.

Pour into a greased 9x13 pan.

Bake 350f oven for 40-45 minutes or until golden.

Cut into squares.

Serve warm or cool with marinara sauce for dunking in.

Chickpea and Spinach Curry

adapted from Cooking Light, October 2002

1 cup coarsely chopped onion
1 1/2 tablespoons bottled ground fresh ginger
1 clove garlic, peeled and minced
1 teaspoon olive oil
1 1/2 teaspoons sugar
1 1/2 tablespoons red curry paste (I like Pataks)
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
4 cups fresh spinach
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon Garam Masala

Combine onion, ginger, and garlic in a food processor; pulse until minced.

Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture, sugar, and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water, salt, and Garam Masala; cook 1 minute or until spinach wilts.

Serve over basmati rice with plain yogurt and chutney.

Makes about 3 servings.

Raita with Onion and Tomato

2 cups plain nonfat yogurt
1 cup 1/4- inch tomato cubes
1/2 cup 1/4-inch cucumber cubes
1/2 cup finely chopped onion
3/4 teaspoon salt
1/2 teaspoon roasted cumin powder**
1/4 teaspoon cayenne (optional)

Stir the yogurt well with a wire whisk in a small bowl. Add the tomatoes, cucumber, onion and salt, stir to combine.

Garnish with the roasted cumin powder and cayenne if using. Serve immediately, or cover and refrigerate until ready to serve.

**Roasted cumin powder: In a frying pan or an iron griddle, dry-roast 1/4 cup of cumin seeds over medium heat until reddish-brown to dark brown. Cool to room temperature. Grind the seeds in a blender or spice grinder and store in an airtight container.

Lentil Dal

1 tablespoon olive oil
1 cup onions -- chopped
1 tablespoon fresh ginger -- peeled, minced
1 teaspoon cumin seeds
1 teaspoon turmeric -- ground
1/2 teaspoon red peppers -- crushed
4 cloves garlic -- minced
2 cups cauliflower florets -- chopped
2 cups tomatoes -- chopped
2 1/2 cups water
1 cup dried lentils
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro -- minced
3/4 teaspoon salt
6 cups cooked basmati rice or long grain rice -- cooked

Heat olive oil in large saucepan over med-high heat. Add onion and next 5 ingredients (onions through garlic); saute 2 minutes.

Add cauliflower and tomato; saute 1 minute. Stir in water and lentils; bring to a boil.

Cover, reduce heat, and simmer 35 minutes or until lentils are tender.

Stir in lime juice, cilantro, and salt. Serve 1 cup lentil mixture with 1 cup rice.

Black Bean Empanadas

from the CIA's Breakfast and Brunches

1 tablespoon olive oil
1/4 cup finely diced onions
3/4 teaspoon minced garlic
1/4 teaspoon cumin
1/4 teaspoon dried Mexican oregano, crumbled
1 1/2 cups cooked black beans
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons water
1/4 cup crumbled queso blanco or cheddar cheese
Dough
3/4 cup flour
1/2 cup masa harina
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon canola oil
2 large eggs
2 tablespoons water
egg wash
3 cups oil (for frying)
kosher salt, as needed for garnish

1. To make filling:.
2. Heat olive oil in a medium saute pan over med-hi heat. Add onion and garlic and saute until tender, stirring frequently to prevent garlic from burning.
3. Stir in the cumin and oregano and cook for 30 more seconds. Add the beans and salt and pepper.
4. Remove from heat and cool slightly. Place beans in a blender and puree. If they are too stiff, add the water as needed to make a smooth puree.
5. Transfer to a bowl and mix in the cheese.
6. The filling can be prepared ahead and stored in the fridge for up to 2 days.
7. To make dough:.
8. Combine the flour, masa harina, baking powder and salt in a medium bowl. Toss to mix. Add oil and stir with a wooden spoon.
9. In a liquid measuring cup, mix together the eggs and water. Add gradually to the flour mixture until it is all incorporated.
10. Turn dough out onto a board and knead until it is very pliable - about 3 minutes. Add more flour or water if needed.
11. To assemble:.
12. Roll the dough out very thinly, about 1/16 inch thickness. Cut using a 3 inch round cutter. You should have 24 circles.
13. In a small bowl beat together 1 egg and 1 T. water to make an egg wash.
14. Place 2-1/2 teaspoons of filling in the center of each circle. Brush edges with egg wash and fold in half. Seal by pressing together with a fork. Place on a parchment lined baking sheet.
15. You may make these ahead and chill, covered, for up to 24 hours or freeze for up to 3 weeks.
16. **Heat oil in a deep fryer or skillet to 350 degrees. Fry until golden brown and crisp about 3-4 minutes. Drain on paper towels and sprinkle with kosher salt before serving.
17. Serve with sour cream, salsa or guacamole.

**Alternately, brush tops of empandas with an egg wash and bake in a 425ºF oven for about 20 minutes or until lightly golden brown.

Salatet Kousa (Zucchini Salad)

from Street Food
by Tom Kime

Serves 4-6

2 1/4 lb small zucchini, ends trimmed (they should be not much longer than a man's index finger)
1/4 cup extra virgin olive oil
1 garlic clove, crushed
2 tsp paprika
1/2 tsp ground cumin
1/2 tsp chili powder
3 tbsp lemon juice
30 flat leaf parsley leaves, coarsely chopped
salt and freshly ground black pepper

1. Cut the zucchini into quarters lengthwise. (Do not use zucchini that are too thick because the inside will not be firm, but rather full of watery seeds. If small zucchini are not available, cut the outside flesh away from the central core of the zucchini and discard the central core of seeds.)

2. Heat a heavy frying pan over medium-high heat. Add a little oil and cook the zucchini in batches until golden brown on both sides. (Cooking in batches helps ensure that the temperature of the pan does not drop, which would result in the vegetables steaming or boiling in their own juices. Also, do not overcook, otherwise the zucchini will be soggy.)

3. Meanwhile, crush the garlic with a little salt and combine with the spices, the remaining olive oil, and the lemon juice. Place the cooked zucchini in a bowl, and cover with the dressing. Let sit for 1 hour to blend flavors before serving. Taste and adjust the seasoning as needed, then garnish with the parsley. Serve with grilled meat or fish, or as part of a selection of mezze to start the meal.

Cornmeal-Crusted Roasted Zucchini Tart

adapted from a recipe by Ellie Krieger
original recipe here.

Crust:
2/3 cup yellow cornmeal
1/3 cup whole grain pastry flour
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
3 tablespoons water

Filling:
2 Tablespoons olive oil
1/2 large onion, thinly sliced
1 cup finely chopped kielbasa or other smoked sausage**
Cooking spray
3 smaller zucchini, sliced into rounds 1/8 inch think
3 medium tomatoes, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
3 ounces shredded part-skim mozzarella cheese
1/4 cup shredded fresh basil leaves
1/4 cup freshly grated Parmesan cheese

For the crust: Preheat the oven to 350ºF.

Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.

For the filling: Increase the oven to 400ºF. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute onions until translucent. Add chopped kielbasa and cook for about 5 more minutes.

Spray two baking trays with cooking spray. Arrange sliced zucchini and tomatoes on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper. Roast the veggie until soft but not browned, about 15 minutes. Remove from the oven and let cool.

Lower the oven temperature to 350ºF. Arrange half the zucchini slices on the tart crust in a single layer, overlapping slightly. Spread the onions and kielbasa over the zucchini slices. Sprinkle the onions with 1/2 of the mozzarella cheese. Next, make another layer of the remaining zucchini. Sprinkle the rest of the mozzarella cheese over the zucchini, along with the basil. Layer the tomatoes next, and then sprinkle with the Parmesan cheese to finish. Bake for 25 to 30 minutes, or until the cheese is melted and the vegetables have wilted further. Remove from oven and let cool for 5 minutes before cutting. Cut into 8 slices, serve warm.

**For a vegetarian version the sausage can easily be omitted.

Beet Risotto with Walnuts and Gorgonzola

2 cups cooked beets -- cut into 3/4 inch cubes
5 cups chicken stock -- or veggie stock
1 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon unsalted butter
3 shallots -- finely chopped
1 1/2 cups arborio rice
4 ounces gorgonzola cheese
1/3 cup walnuts

In a small pan, bring the chicken or vegetable stock to a near boil with 1 teaspoon sea salt.

In a large pan over medium heat, warm the olive oil with the butter. Add the shallots and saute until soft and clear, about 10 minutes.

Add the arborio rice, stirring frequently for 5 minutes. Add 1/2 cup stock and stir constantly until the liquid is absorbed. Add more stock, about 1/4 cup at a time, stirring with each addition until fully absorbed-it should take about 20 minutes total.

Before the last ladle of stock is added, stir in the gorgonzola cheese and walnuts.

After the last liquid has been absorbed, add the chopped beets. Let the risotto stand for 5 minutes before serving.

Dilled Potato Soup with Cucumber and Spring Vegetables

4 large red potatoes, peeled and chopped
1 small onion, finely chopped
2 cups vegetarian vegetable broth
1 cup water
1/2 teaspoon black pepper
1/4 teaspoon sea salt
1 small cucumber, peeled and diced (about 1 cup)
1/2 cup coarsely chopped fresh green beans
1/2 cup thinly sliced new carrots
1 cup 1% low-fat milk
1/4 cup fresh dill weed, coarsely chopped
Parmesan cheese and croutons for garnish (optional)

In a soup pot, bring potatoes onions, broth and water to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes, or until potatoes are tender. Add salt and pepper, blend potatoes and onions together using an immersion blender. (Alternately, puree in a blender a few cups at a time.)

Add the cucumber, green beans, carrots and milk, simmer for 15 minutes. Add the dill weed and simmer for another 5 minutes.

Ladle into soup bowls, and garnish with Parmesan and croutons if using. For a vegan option eliminate the cheese.

Serves 4.

Creamy Cucumber Salad

4 medium cucumbers -- cut into slices
1 small onion -- thinly sliced
8 ounces sour cream
2 tablespoons red wine vinegar
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper

In a large bowl, combine sour cream, vinegar, sugar, salt & pepper.

Add cucumber and onion slices; gently mix together.

Cover; refrigerate for at least 2 hours before serving.

Yucatan Summer Salad

An Erika Original

1 pint cherry tomatoes -- halved
1 yellow bell pepper -- coarsely chopped
1/2 cup red onion -- finely chopped
1 jalapeno chile pepper -- finely chopped
2 Cups turkey breast -- cooked and shredded
1/2 cup sliced radishes
1 cup cucumber slices -- seeded and chopped
1/4 cup lime juice -- juice of 2 limes
3 Tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 clove garlic -- finely minced
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
2 whole avocados -- cubed
1/4 cup cilantro
1/4 cup queso fresco -- or cheddar or monterey jack cheese
1/2 cup crushed tortilla chips
tortilla bowls for serving -- optional

Place the tomatoes, bell pepper, onion, jalapeno, turkey breast, radishes, and cucumbers in a large bowl. In a smaller bowl, whisk together the lime juice, olive oil, salt, pepper, chili powder and cumin. Pour over the vegetables and toss well.

Just before serving, add the avocados to the salad and toss gently. Garnish with cilantro,queso fresco, and tortilla chips if desired.


NOTES : For a vegetarian version, omit the turkey and add 1 (15 oz) can of black beans, drained and rinsed.

For a vegan version, omit the turkey and the cheese.

Spaghetti with Spinach and Mushrooms

from Vegetarian Times Magazine

serves 6

8 ozs. spaghetti, broken into thirds (I used whole wheat)
1 15 oz. can low-sodium vegetable broth
2 TBS tomato paste
1 TBS harissa or 1 tsp red pepper flakes
1/8 tsp saffron threads
1 lb. mushrooms, quartered
1 clove garlic, minced (about 1 tsp)
1 lb. spinach coarsely chopped (I used baby spinach- no chopping required)
1 15 oz. can chickpeas, drained and rinsed

Preheat oven to 350ºF. Place pasta on a baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.

Bring vegetable broth, 2 1/2 cups water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low and keep warm.

Heat a large stockpot over medium-high heat and coat with cooking spray. Add mushrooms, and cook 7 minutes, or until browned. Stir in garlic; and cook 1 minute more. Reduce heat to medium and stir in pasta and 2 cups hot broth. Cook 4 to 5 minutes, or until liquid is absorbed, stirring frequently. Add spinach, chickpeas and remaining broth. Cook 4 to 5 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly. Season with salt and pepper and serve immediately.

Couscous with Asparagus, Snow Peas and Radishes

from Vegetarian Times Magazine

Serves 6 as a side

1/2 pound asparagus, sliced into 1/4-inch rounds (about 1 1/2 cups)
1/4 pound snow peas, sliced crosswise into 1/4-inch strips (about 1 cup)
2 cups low sodium vegetable broth
3 2-inch strips lemon zest
1 10 oz. package couscous
3 radishes, thinly sliced(about 1/3 cup) (I used double)
3 TBS lemon juice
2 TBS chopped chives
2 TBS chopped parsley
1 TBS chopped mint (I left out)
Salt and pepper to taste

1. Cook asparagus and snow peas in a large pot of salted boiling water 2 to 3 minutes, or until crisp-tender. Drain and rinse under cold water to stop the cooking process. (Alternately, plunge into an ice bath.)

2. Bring broth and lemon zest to a boil in a large pot. Place the couscous in a large bowl and stir in the broth. Cover, and let stand for 10 minutes. Discard lemon zest and fluff with a fork.

3. Stir asparagus, snow peas, radishes, lemon juice, chives, parsley and mint into the couscous with a fork. Season with salt and pepper. Allow to sit for at least 20 minutes for the flavors to develop and combine. This is excellent made ahead of time.

Phul Gobhi Salad

(Stir Fried Salad)
from New Indian Home Cooking by Madhu Gadia

2 teaspoons vegetable oil
1 teaspoon cumin seeds
1/2 medium cauliflower, cut into small florets
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 small zucchini, sliced into strips
4 carrots, sliced crosswise
3/4 teaspoon salt
1/2 to 1 teaspoon black pepper

Heat the oil in a heavy skillet or wok over high heat. Add the cumin seeds and cook for about one minute, or until fragrant and toasty. Add all the veggies, salt, and pepper. Stir-fry until heated through, about 5 to 7 minutes. The vegetables should be tender but still intact,m do not overcook.

Remove from heat, transfer to a serving dish and serve immediately.