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This is my white girl version of Indian curry. It’s great because aside from the fresh ginger and cilantro, I keep most of the other ingredients in my pantry. Also, if you’re vegetarian, just don’t use chicken. And if you are against eating poor little helpless chick peas, use only chicken.

Ingredients

• 1/4 C olive oil
• 1 T coriander seeds
• 1 T cumin seeds
• 1 T mustard seeds
• 1/2 C chopped onion
• 1 C plain yogurt
• 1 t salt (to taste)
• 2 chicken breasts
• 1 T minced ginger
• 3-5 cloves minced garlic
• 1/4 C fresh chopped cilantro
• 1 large can diced tomatoes
• 1 can chick peas
• 1/2 t cayenne pepper (to taste)
• 2 C cooked basmati rice
• lime wedges

Directions

In a large skillet heat the olive oil on high. Add the three seeds and let them pop around for about a minute or so. Do not let them brown. Then add the onion allowing it to cook till almost translucent. Take the pan off the heat and add the yogurt and salt and mix well. Return to the heat, turning down to medium, and add the chicken, coating with the sauce. Cook the chicken covered for about 25-40 minutes.

About halfway through cooking the chicken, add the ginger. When the chicken is done, cut it up in the pan, shredding it with a knife. Make a little space in the pan and saute the garlic till it starts to sweat and then mix it in with the rest of the ingredients in the pan. Then add the cilantro.

To the chicken mixture, add the tomatoes and the chick peas. Season with cayenne pepper to taste. Allow all the ingredients to warm up and cook together for 5 or so minutes. Serve over rice with lime wedges.

I usually always have olives, capers and white wine in the fridge so this is one of those dishes I can make in a pinch when I have very little else in the fridge. Even though it’s easy, the smell of garlic and white wine always makes people think they’re getting something gourmet.

Ingredients

• 2 C short pasta, cooked
• 3 T EVOO
• 5-6 cloves garlic, minced or crushed
• 4 tomatoes, coarsely chopped
• 1/2 C white wine
• 1/4 C chopped olives (preferably kalamata, but green olives work, too)
• 3 T capers
• 1 can artichoke hearts, quartered
• cayenne pepper to taste
• optional: Parmesan or other hard Italian cheese

Directions

Heat olive oil in a skillet over high heat. Add garlic and saute until the garlic starts to sweat and get a little translucent. Be careful not to overcook. Add the tomatoes to the pan and stir. Cook down until the tomatoes are completely mushy. Add the white wine and allow the tomato mixture to cook down uncovered over medium heat.

In the meantime, cook the pasta. Right after the pasta is finished, add the olives, capers, artichoke hearts, and cayenne pepper to the tomato mixture. Allow the rest of the ingredients to heat up then add the drained pasta and mix well.

If you like cheese, go ahead and add Parmesan or an other hard Italian cheese and mix.

I do believe that Ed found this recipe originally and I’ve made it a million times. The new twist is to use the trendy and delicious heirloom tomatoes. Not only is their taste 100 times better than traditional tomatoes, but using various different colors also makes the dish much more visually interesting.

Ingredients

• 8 heirloom tomatoes of different colors
• 1/2 package of pasta (any type of short pasta, like shells or penne)
• 4 T of extra virgin olive oil
• 3 T of red wine vinegar
• 2 cloves garlic, minced or crushed
• 1 package chevre goat cheese
• 10 leaves basil, sliced

Directions

Score the top of each tomato and blanch for about 30 seconds in boiling water. When the skin starts to separate at the top of the tomato, pull them out and cool them under cold water. In the same water as you boiled the tomatoes, throw in the pasta (this saves a little time and doesn’t waste water).

In a large, heat-safe large bowl, mix the olive oil and garlic. Start cleaning the tomatoes by removing the skins and seeds. Chop the cleaned tomatoes and add to the bowl. Add the vinegar and salt and pepper to taste. Mix.

Place the bowl on top of the pot with the boiling pasta to warm the mix. Crumble the cheese over the tomato mixture.

When the pasta is done, remove the bowl and drain the pasta. Mix the tomato mixture to combine the cheese in. Then add in the hot pasta and the basil. Stir and serve.

As made infamous by Laurel.

Ingredients

• 1 ½ cup, salad oil
• ¾ cup, soy sauce
• ¼ cup, worcestershire sauce
• 2 tbsp, dry mustard
• 1 tbsp, coarse ground black pepper
• ½ cup, red wine vinegar
• 1 ½ tsp, parsley
• 1 clove garlic, crushed
• 1/3 cup, fresh lemon juice

Instructions

Blend all ingredients and marinade meat for at least four hours.

These are my favorite waffles, period. They also happen to be vegan! You might have to cook them longer than other waffles you are used to.. When done they are crisp on the outside and chewy and moist on the inside.

Ingredients

• 2 ½ cups all purpose flour
• 1/3 cup sugar (brown sugar preferred)
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 2 Tablespoons soy yogurt
• 2 cups soymilk
• 15 oz pureed pumpkin, fresh or canned
• 1/3 cup oil
• 2 teaspoons vanilla

Directions

Sift together dry ingredients. In a different bowl, whisk wet ingredients until well mixed. Pour wet ingredients into dry ingredients and combine with a few strokes until there are not many dry pockets. Pour enough batter into waffle maker to make a nice size waffle and follow your manufacturer’s instructions.

Yield: 6 servings