Seed the peppers and slice into strips, roughly 2"x4". Spread in an even layer on a plate or low baking dish. Mince garlic and sprinkle over the top. Sprinkle with a healthy amount of vinegar and olive oil.
Combine bulgur and apricots in a bowl. Add boiling water and let stand 30 minutes or until liquid is absorbed. Add remaining ingredients and toss gently to mix.
Eat, Drink, and Be Healthy
Optional garnish: 1 tablespoon thinly sliced scallions, or 1/2 teaspoon crushed roasted Sichuan peppercorn
1. Heat peanut oil in a wok over high heat. Add pork and stir-fry until crispy and starting to brown but not yet dry. Reduce heat to medium, then add the garlic and leeks and stir-fry until fragrant.
2. Add chili bean paste, black beans, and ground Sichuan pepper, and stir-fry for about 1 minute, until the oil is a rich red color.
3. Pour in the stock and stir well. Mix in the drained tofu gently by pushing the back of your ladle or wok scoop gently from the edges to the center of the wok or pan; don’t stir or the tofu may break up. Season with the sugar, soy sauce, and salt to taste. Simmer for about 5 minutes, allowing the tofu has absorb the flavors of the sauce. Then add the cornstarch mixture in 2 or 3 stages, mixing well, until the sauce has thickened enough to coat the back of a spoon. (Don’t add more than you need).
4. Serve while still hot in a deep plate or wide bowl. Garnish with optional scallions or crushed Sichuan peppercorn.
Serves 4 to 5 as part of a multi-course meal, or 2 to 3 as the main entree
Appetite for China
1. Lay eggplant pieces on two layers of paper towels. Sprinkle with salt. After 30 minutes, squeeze out liquid and pat dry.
2. Heat 2 tablespoons oil over medium heat in an earthenware casserole over a flame tamer or in a Dutch oven. Add onions and cook, stirring often, until they soften, about 8 minutes. Add a generous pinch of salt and the garlic, and stir for about 30 seconds. Add the remaining olive oil along with the eggplant, bell peppers, zucchini and black pepper. Turn the heat to low, stir, cover and cook until the vegetables are soft, about 1 hour, stirring occasionally. Stir in the tomatoes, season with salt, cover again and cook until the mixture has reduced to a thick relish, 2 to 3 more hours, stirring occasionally. Taste and adjust seasonings. Before serving, allow to sit for at least 1 hour, or better yet refrigerate overnight.
Yield: 6 servings.
New York Times
OPTIONAL:
1. Stir together the tomato paste, 1/2 cup water, vinegar, sugar, cinnamon, fenugreek, paprika and half the parsley, mint and dill.
2. Heat a large, heavy nonstick skillet over medium-high heat. Toss the eggplant slices with 2 tablespoons of the olive oil and salt to taste. Lightly brown, 3 to 5 minutes, as much eggplant as will fit in one layer in the pan, then turn and lightly brown the other side. Remove to a Dutch oven or earthenware casserole. Repeat with the remaining eggplant. (Alternatively, toss the eggplant with the olive oil in the casserole, cover and roast at 450 degrees for 20 minutes, stirring halfway through.)
3. Turn the heat down slightly and add a tablespoon of oil and the onions to the skillet. Stir often until they soften, about 5 minutes, and add the peppers. Stir until the peppers and onions are limp, 5 to 8 minutes, and stir in a generous pinch of salt, half the garlic and the coriander seeds. Stir until the garlic is fragrant, about 1 minute. Transfer to the casserole with the eggplant. Add another tablespoon of oil and the zucchinis to the skillet. Cook, stirring or turning the zucchinis often until lightly colored on both sides and translucent, about 8 minutes. Season with salt and pepper, add the remaining garlic, stir for 30 seconds to a minute, and transfer to the casserole.
4. Add the tomato paste mixture to the skillet and bring to a boil. Deglaze the pan, stirring and scraping with a wooden spoon. Pour into the casserole, and add the tomatoes, bay leaves, 2 more tablespoons olive oil, if desired, and the artichoke hearts, green beans and okra, if using. Season generously with salt and pepper and bring to a simmer (over a flame tamer if using earthenware). Cover, reduce the heat and cook gently, stirring from time to time, until the vegetables are very soft, about one hour. Stir in the remaining herbs and simmer for another 15 minutes. Taste and adjust seasonings. If possible, refrigerate overnight before serving warm or at room temperature, with yogurt and chopped herbs.
Yield: 6 servings.
New York Times
Makes: 6 servings
Toppings: Crumbled queso fresco, chopped onion, chopped green chilies, lime quarters
1. Combine water, 2 of the garlic cloves and salt in a stockpot. Cut one slice off the onion half; add to pot. Heat to a boil; cook 5 minutes. Meanwhile, chop remaining onion; reserve. Add pumpkin to the pot; lower heat to medium. Cook until tender, about 20 minutes. Discard onion slice and garlic.
2. Finely chop remaining 2 garlic cloves. Heat oil in a skillet over medium heat. Add chopped garlic and chopped onion; fry until translucent, 1 minute. Add tomatoes; fry until reduced, about 5 minutes.
3. Place about 1 cup cooked pumpkin in a blender with some broth; puree. Return to pot. Add tomato mixture to soup. Season with salt if necessary. Add epazote; simmer over low heat, about 10 minutes. Set aside to season, about 30 minutes. Heat through; serve with toppings as desired.
Diana Kennedy, Chicago Tribune
Cut the stem tips off the okra (but don’t cut off the top of the pod)
Saute sliced onion in olive oil or butter until translucent.
Add chopped fresh or canned tomatoes.
Add okra, salt and pepper.
Add enough water to keep it from sticking.
Simmer until it looks like it’s supposed to. (Taste before done and if the tomatoes are too tart, add a pinch of sugar.)
If you want, you can and an herb of your choice. Oregano is good. Basil, too.
Chop cabbage into rough dice. Shred onion.
In a saucepan or large skillet, combine cabbage, onion, garlic and cream. Bring to a boil.
Reduce heat, allow to simmer until tender.
Correct seasoning with salt, pepper, sugar and lemon juice to taste.
Serve with Meatballs and a spoonful of lingonberry jam.
Gretchen’s Cookbook
Cut stem from center of each chard leaf. Slice stems crosswise into 1/4-inch pieces; place in medium bowl. Cut leaves crosswise into 1 1/2-inch-wide strips.
Bring large pot of water to boil; salt generously. Add chard stems; cook until just tender, 3 to 4 minutes. Add chard leaves. Cook until just tender, stirring occasionally, about 2 minutes. Drain in large colander, pressing out any water. DO AHEAD: Can be made 2 hours ahead. Let stand in colander at room temperature.
Heat 4 tablespoons oil in heavy large skillet over medium heat. Add olives and garlic. Sauté until fragrant, about 2 minutes. Add chard and chard stems. Toss until heated through and any remaining water evaporates, about 4 minutes. Mix in lemon juice and remaining 1 tablespoon oil; season to taste with salt and pepper. Transfer to bowl and serve.
Bon Appetit, March 2010
Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.
Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend.
Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper. Sprinkle remaining feta over.
Bon Appetit, July 2010