Open-Faced Spanikopita

Several times a week, I get home from work, open the fridge, and sigh. What the hell am I going to make for dinner? There's half a red onion, a package of mushrooms, two slices of bread, leftover kale, one red pepper....yea, I'm not getting very far.

Last week, I had a blip of inspiration between long-ish bouts of cooking drab food, and managed to throw together these open-faced spanikopita with roasted peppers and tomatoes. There was a bit of leftover filo dough in the freezer, but it wasn't wide enough to fold into triangles as I usually do, so I just left them flat and piled the goodies on top. And when you're working with such few ingredients and almost no technique, there's room to play with decorative aspects of the food. I arranged the red peppers in a criss-crossing pattern atop the spinach-kale mixture, and D thought the whole thing looked very fancy-shmancy.

Point is, don't let a fridge full of half-used veggies and scraps get you down. There are lots of easy dishes that make use of leftovers in creative and easy ways. Now if only I could think of a couple more....for now, I'll leave you with this spanikopita, which was truly a hit. For a quickie weeknight dinner, it truly fits the bill.

Open-Faced Spanikopita
makes 2 servings.

• 10 layers of filo dough, about 6"x16"
• olive oil for brushing between the layers (about 1/4 cup)
• 1 red pepper
• 6 cherry or grape tomatoes
• combined 1 1/2 cups frozen or fresh spinach or kale (I used a combo)
• 1 cup cheese -- I used a mix of feta and ricotta, but farmer's cheese would also work
• Parmigiano-Reggiano for grating on top

1. Set out the filo dough and allow to thaw completely before unrolling.
2. Meanwhile, roughly chop spinach and/or kale if fresh; if frozen, thaw and drain completely.
3. In a medium mixing bowl, combine chopped greens with cheese, and mix thoroughly until well combined. If you prefer a smoother texture, blend in the food processor.
4. Preheat the oven to 450 degrees. Set one rack on the highest shelf.
5. Put the red pepper and tomatoes on a baking sheet, and drizzle with a bit of olive oil and salt. Roast for about 20 minutes, until the skin of the pepper is charred. Remove from the oven, and put the pepper in a paper bag to steam for 5 minutes. Turn the oven down to 400 degrees.
6. When you remove the pepper from the bag, its skin should be easy to remove. Once the skin is off, slice the pepper into matchsticks (pretty thin slices).
7. Now, slice two 6"x8" rectangles out of the filo dough.
8. Working with one rectangle at a time, take a layer of dough, brush it with olive oil, and place the next layer on top. Repeat with each layer, then with the second rectangle.
9. When all layers are brushed and stacked, scoop 2/3 cup of the spinach-cheese mixture onto the filo stacks.
10. Put the pepper slices and tomatoes onto the spanikopita in a haphazard or decorative (your choice) way. Grate some parmigiano-reggiano cheese on top.
11. Bake for 15 minutes, or until filo dough layers are golden. Be careful -- it's hot!

Vegetarian Chili with Green Beans

Veggie Chili was always a staple in my house growing up. We may not have had meat, but you know I've sung the praises of morningstar farms more than once, and chili brought out the best in MF's "veggie crumbles." Yea yea, it sounds really unappetizing, but trust me, it's amazing. Obviously if you're not restricted by vegetarianism, feel free to add all the BOEUF you desire. Morningstar will come through for the rest of us. As usual, this falls somewhere between method and recipe. My standard veggie chili has garlic, onion, tomatoes, peppers, morningstar, white beans, and spices. This one had all of the above except no white beans -- I only had black beans in the house. I also added a bit of sweet potato, since I had some baked, mashed, and in the fridge. I'd do that again in a flash: the sweet potato added subtle sweetness and earthiness to an otherwise typical Mexican veggie chili. Finally, I threw in some green beans and a bit of spinach at the very end, which made this chili a one-pot meal. Pop it on some whole wheat tortillas, and you've got dinner! Oy, I feel like Rachel Ray...

Veggie Chili with Green Beans serves 2

1 jalapeno pepper 1/2 onion ( I used red, any will do), chopped 3 cloves garlic, peeled and chopped 1 package morningstar farms veggie crumbles OR 1/2 lb. ground turkey or beef 1 8 oz. can diced tomatoes 1 sweet potato, chopped and baked 1 1/2 cups green beans 1 cup spinach, chopped 1 green pepper 1 tsp. chili powder 1/4 tsp. crushed red chilies 1/2 tsp. cumin 1 tsp. coriander a few springs of fresh cilantro salt and pepper to taste

1. In a heavy-bottomed pan, saute onions, garlic, and jalapeno in 2 Tbsps. olive oil.
2. When onions are fragrant and soft, add veggie crumbles or meat, a bit more oil if needed, and all spices except cilantro, plus salt and pepper to taste. saute until thawed and/or browned.
3. Add tomatoes, and toss to coat everything with their juices.
4. Add sweet potatoes, green beans, and spinach, and continue to cook over medium heat until green beans are soft, about ten minutes.
5. Finish with chopped fresh cilantro; serve with whole wheat tortillas. Enjoy!

Indian, round 1: Potato and Eggplant Curry

I know, I know. "Indian food? Scary!" But really, it's not all that scary. Not if you have an endless list of totally obscure ingredients you've never heard of in quantities much larger than you'll ever need, from the grocery store that's farthest and most inconvenient to the rest of your life.

See? Not so bad.

Today I had a car, and I made sure to take extra-long at my doctor's appointment. Read: I went to the Indian grocery store way the hell down Rockville Pike. I actually thought I'd missed it, and just as I sent a text to google asking where in the world "International Indian Supermarket" was (yea, that's what it's called. It's Indian and International), I found the IHOP, turned left, and there, on the side of the pancake house, was a small slice of Indian heaven. Think curry leaves, dried papadum, dosai mix, whole nutmeg and turmeric and amchur (huh?) and lots of frozen dinners. Daunting? A little, but also ridiculously fun. I was a kid in a candy store. Only I didn't recognize any of the candies. But still, candy store, people.

Here's what I came home with:

1 package toor dal
1 package whole nutmeg
1 package brown sesame seeds
1 tub tamarind paste (crack, as far as I'm concerned. This stuff is amazing.)
1 jar garam masala paste
garam masala and chana masala powders
1 bag curry leaves
1 bag dried papadum
1 box dosai mix
1 large box saffron

True to form, I used only four of the above ingredients in the curry I made tonight, and I used them in proportions that an Indian food connoisseur would poo-poo. And by that, I mean that I made it all up.

But hey, it was edible! In fact, it was so edible that even D ate it. And when it came time to take seconds, she chose my odd creation over the palak paneer (spinach and cheese) from a package. So it really must have been pretty decent.

I'll happily provide the recipe here, but as with most things I make, this "recipe" never really was a recipe as much as a taste-and-adjust experiment. The moral of the story is to always try new things, especially Indian food, because with Indian food, all the flavors on the plate are supposed to blend together -- so if you accidentally over or under-season something, just mix it with something else until it tastes like something you want to eat. Kapish?

Potato, Yam and Eggplant Curry
serves 2, with leftovers.

2 large potatoes of any sort (I used regular old baking potatoes), in chunks
1 sweet potato, in chunks
1 small eggplant (I used most of one Japanese eggplant), in chunks
1/2 a tomato, diced
1/2 a red onion, diced
2-3 small curry leaves
1 1/2 tsp. garam masala paste
1 Tbsp. tamarind paste
1 Tbsp. sugar
peanut oil (veg. oil is fine)
salt to taste

1. Add 1/3 cup peanut oil to a heavy-bottomed pan. Add garam masala paste, curry leaves and diced red onion. Saute until translucent.
2. Add potatoes, and toss to coat with seasoning. Saute five minutes.
3. Add eggplant, and toss to coat. Saute 2 minutes.
4. Add water by the cupful (I added about two cups), until curry stops sizzling. The idea here is to bring the water to a low boil, and allow it to cook of gradually. This will create a sauce with concentrated flavor, and it will also allow the potatoes to cook through.
5. When the first round of water is mostly evaporated, add a cup or two more and keep cooking. Continue this process until potatoes are easily pierced with a fork; then allow the water to boil down to a thickened sauce.

Raita
makes 1 cup.

1 cup yogurt
1 tsp. salt
2 Tbsp. finely diced onion
finely diced cucumber and carrot, optional

Combine the above ingredients and serve as a condiment. It offers some relief from the heat (temperature) and heat (spice) of the curry.

A Very Vegetarian Thanksgiving

Having spent 22 Thanksgivings with my family, I've seen my fair share of crowded dinner tables, overstuffed tummies and packed fridges. This year will be no exception. As promised, the array of dishes that my mom and I made for Thursday's feast is so vast, turkey simply will not be missed. We planned a menu with something for everyone (and too much for any one person) to eat. Below, I've outlined every step of our process, complete with shopping lists, directions, and substitutions for those with allergies or dislikes. I hope this comes intime for your prep, and as always, I'd love any and all feedback on recipes, readability, etc. Happy shopping, cooking, and eating!

SHOPPING LIST

Squash Stuffed With Red Quinoa, Pears and Cranberries

• 1 red onion
• 2 firm pears, any kind will do
• 1 stalk celery
• ¼ cup pecans
• 1 bunch fresh thyme
• 1 small container apple juice (total ½ cup)
• 1 small container vegetable broth (total 2 cups)
• 4 delicata squash, depending on size, or substitute butternut squash
• 1 box red quinoa; can substitute regular quinoa or wild rice

Jalapeno-Fruit Chutney

• 2 jalapeno chilies
• 1 package dried apricots
• 1 package cranberries
• small package crystallized ginger (total 1 Tbsp)
• white and brown sugar (total ½ cup of each)
• cloves, cinnamon, allspice, nutmeg – whichever you have

Cornbread Broccoli Rabe Strata

Note: we made half a recipe, in a square pan; we’re guessing people will love this, but they’ll only take one helping. It’s pretty rich!

• olive oil
• 1 head garlic (you’ll only need 1 clove for this)
• crushed red pepper flakes
• 1 lb. broccoli rabe, or rapini -- those big leaves with what look like little broccoli florets
• 1 red pepper
• 1 small container kalamata olives (total ¼ cup)
• 1 quart whole milk
• 8 eggs
• whatever you need to make cornbread – we do from scratch, but there are easy mixes out there as well
• 1 container ricotta cheese OR farmer cheese (we did farmer cheese, and prefer it)
• 1 block gruyere cheese (6 oz. total)

Mushroom Soup

• 1 ½ lbs. mushrooms of any kind (we used a mix of white, baby bella, cremini, chanterelles and shitake. If you’re on a budget, use baby bella and cremini, which run much cheaper than chanterelles and shiitake.)
• 8 cups of broth (we bought two cartons of no-chicken broth, which was perfect)
• 5 shallots
• 2 cloves of garlic (one head of garlic will suffice for all the recipes we made)

Squash Stuffed With Red Quinoa, Pears and Cranberries Quinoa adapted from “Cranberry Pear Wild Rice Stuffing” by Nava Atlas, chutney adapted from this recipe in delicious living magazine Serves 8-12.

Red Quinoa:

• • 2 cups vegetable broth or no-chicken broth
  • 1 box red quinoa (approximately 2 cups)
  • 1 red onion, diced small
  • 1 celery stalk, diced small
  • 2 medium firm pears, cored and diced
  • ½ cup dried cranberries
  • ¼ cup finely chopped pecans or walnuts
  • 1 tsp. fresh thyme (can substitute ½ tsp. dried thyme)
  • ½ cup apple or pear juice
  • 4 delicata squash, or substitute butternut

Fruit Chutney:

• • 1 cup dried apricots
  • 1 ½ cups water
  • ½ tsp cinnamon
  • 1 Tbsp. crystallized ginger, chopped
  • ¼ tsp. cloves
  • ¼ tsp. allspice
  • 1 package cranberries
  • 2 jalapeno peppers

For the Quinoa:

1. Bring the broth to a simmer in a saucepan over medium heat. Stir in the quinoa and cook according to the directions on the package. (We cooked ours over medium heat for ten or so minutes, then turned off the heat and let it steam the rest of the way.)
2. Once the heat has been turned off, add the diced pears and cover the pot, allowing them to par-cook with the quinoa.
3. Meanwhile, sauté onion and celery in a couple Tbsp of olive oil over medium heat, until soft and translucent. Add thyme, and continue to sauté. (Here’s the truth: we let the onion and celery go on a bit too long, and it got a bit charred…and delicious. I highly recommend charring the onion and celery!)
4. Add the cranberries, onion/celery/thyme, pecans and apple juice to the cooked quinoa, and toss. If needed, add salt and pepper.

For the Squash:

1. Slice squash lengthwise, and remove seeds. (If you save them, you can prepare them this way.)
2. Roast squash, upside down, in a pyrex with an inch of water in the bottom. For delicate, 30 minutes is plenty; butternut need about an hour. Remove squash from the oven when you can easily pierce their flesh with a fork.
3. Fill the crevices of the squash with the red quinoa filling.

For the Fruit Chutney:

1. Bring 1 ½ cups water to a boil and pour it over the apricots in a small bowl. Leave for ten minutes; this will reconstitute the apricots. Keep the liquid when done!
2. Meanwhile, roast the jalapeno peppers under the broiler until the skin blackens and develops blisters, 10-15 minutes. (If you have a gas stove, you can char them over an open flame much more quickly.) Remove them from the oven and insert them into a brown paper bag. Allow them to steam in the bag for 5 minutes, then remove them and slide their skins off under running water. Chop them into a fine dice; they should total about 2 Tbsp.
3. Into a pot on medium heat, add apricots, jalapeno, cranberries, crystallized ginger, spices and the leftover liquid from the apricots plus enough extra water to total 1 ¼ cups. Allow all of the ingredients to simmer until cranberries start to pop and the mixture gels, about 15 minutes. Remove from the heat, and allow the chutney to set.
4. Top squash and quinoa with a dollop of the chutney, and serve some alongside as well.

Alternative recipe: Add chickpeas to the quinoa, and mix in some salsa with the fruit chutney for a more savory topping.

Mushroom Soup Adapted from this recipe on Epicurious

• 1 ½ lbs. assorted mushrooms
• 5 shallots, diced
• 5 cloves garlic, chopped
• 3 Tbsp. olive oil
• 6 cups broth
• salt and pepper as needed

1. Rinse or wipe mushrooms clean, then pat dry; chop roughly into two or three pieces each. Save two or three mushrooms, which you can later chop and use as a garnish.
2. Sauté shallots and garlic in olive oil until soft and translucent.
3. Add mushrooms and sauté over medium-low heat until mushrooms start to emit liquid, about 10 minutes.
4. Add half the broth, and allow to simmer for 15 minutes.
5. Remove mushrooms and shallot pieces with a slotted spoon and put into a food processor. Puree them with 1 cup of broth until smooth. Return to the pot, add the rest of the broth, and simmer 15 more minutes. Remove from heat.
6. Serve warm, with mushroom garnish.

We also made:

• pumpkin bread
• pumpkin pie (my mom did this before I arrived, but I imagine her recipe is pretty standard)
• pumpkin cheese cake (I'll be getting this recipe soon!)

We will also be making:

• cornbread broccoli rabe strata (recipe from the New York Times; we're making half a recipe, and baking it in a square pan.)
• sweet potatoes two ways: with marshmallows, and with lime syrup
• a greek salad
• cranberry-etrog sauce
• apple-cranberry pie
• pecan pie

If I'm forgetting anything, it's hard to tell. See why it's so hard to miss turkey with this thanksgiving feast?