Indian Samosa Pie

I found this recipe in Vegetarian Times and wanted to try it because it uses ingredients I always have in my kitchen, and it is just so easy and tasty. It keeps well and even freezes! If you are able to make the pie crust, please do - otherwise the store-bought kind will be a fine substitute. You can also make the filling ahead of time, since the baking will heat the entire pie through.

I recommend serving with a bit of cucumber raita (a cucumber-yogurt-mint sauce that usually accompanies Indian food for the purpose of cooling it down; I've posted a recipe for it at the bottom of this post) and a side salad for a delicious meal.

Enjoy!

Indian Samosa Pie

Serves 6-8, depending on slice size

Pie crust for a 2-crust pie (but omit the rosemary)

1 tbsp black or yellow mustard seeds

1 tsp curry powder

1 tsp ground ginger

1/2 tsp cumin

Dash of red pepper flakes (or more if you like the heat)

5 medium red potatoes, scrubbed and quartered (not necessary to peel them)

1 1/2 tsp olive oil or clarified butter

1 medium onion, diced

1 medium carrot, diced

3 cloves garlic, minced

1 cup frozen peas

1 c low-sodium vegetable broth

2 tsp sugar

Preheat oven to 375 degrees F.

Roll out 1/2 of prepared pie crust dough on a well-floured surface. Place rolled-out dough in pie pan and press it down into the pie pan to ensure the dough covers the pan and there are no air pockets. Using a knife, cut off the excess crust from around the edges.

Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes (if using) in a small bowl and set aside.

Cook potatoes in salted, boiling water until tender. Drain, then return to pot and mash, being sure to leave small chunks.

Heat oil in a skillet over medium heat. Add onion, carrot, and garlic; saute 5 minutes or until carrot is tender. Move the onion mixture to the side of the pan, and add the mustard seed mixture to the pot. Toast 30 seconds, then combine with onion mixture. Stir in peas and broth. Add onion mixture to potatoes and stir to combine. Stir in sugar. Season with salt and pepper (if desired; I usually find this recipe to need additional salt).

Spread filling into prepared bottom crust. Roll out remaining pie crust dough and drape over the pie pan. Going around the pan, tuck a little of the top dough underneath the bottom dough and pinch. Trim away excess dough with a knife, then go around the pan one more time and ensure the crust is sealed.

Bake for 40-50 minutes or until crust is golden. If you notice that the crust is getting too brown before the 40-minute mark, cover with foil for the remaining baking time. Let stand 5 minutes before serving.

If you freeze the whole pie, bake at the same temperature, but cook for 70 to 90 minutes.

Cucumber Raita

1 large cucumber, ends cut off

1 tsp salt

1/2 c plain yogurt

2 tbsp fresh mint, chopped

Grate the cucumber on a box grater, then spread out on a plate. Sprinkle with salt and let stand for 5 minutes. Holding the plate over the sink, press on the cucumber to remove all excess liquid. Place cucumber in a small bowl; add yogurt and mint and stir to combine. Refrigerate until ready to use.

Note: the flowers in the photo were hand-made out of extra pie crust. Very easy to do, and a nice fancy touch if you have the time. If you do this, you'll want to be sure to keep an eye on the crust during baking, since embellishments like these tend to cook faster than the rest of the crust.

Adapted from "Freezer Pleasers" by Melynda Saldenais, p.30. Vegetarian Times, January 2010

Black Tea-Spiked Spring Rolls

Asian dishes incorporate such wonderful flavors: curry, Thai basil, sesame, chili, mirin, and so much more. I've been trying to make more Asian foods, to break out of my pad thai or coconut curry pattern and make something new. But quite frankly, patterns aren't entirely bad if you can try to bring something new into those recipes. I've been making potstickers for a few years now, making a large batch and freezing them. While peeking through a cookbook recently, I found a recipe for spring rolls that added black tea, both to bring an interesting twist to a traditional favorite and to incorporate the antioxidant properties of black tea. I blended this recipe with my usual potsticker recipe and came up with the recipe below. These spring rolls are baked, so you get the crispiness without the oiliness or fat of spring rolls you'd get at a Chinese restaurant (and there are so many other reasons why these are better than restaurant spring rolls). Enjoy dipped in a bottled sweet chili sauce or any other Asian dipping sauce you like; there are many recipes online to choose from.

If you want to freeze them, freeze individually on a wax paper-lined cookie sheet, than place in a bag or container. When ready to use, simply thaw and follow the normal baking instructions.

Tanoshimu!

Black Tea-Spiked Spring Rolls

Makes about 12 rolls

2 tbsp sesame oil

3 cloves garlic, minced

1/2 of a large onion, sliced thin

1/4 lb shiitake mushrooms, washed and chopped (stems included)

1/2 of a large savoy cabbage, sliced into ribbons and any core pieces removed

1 large carrot, shredded

3 tbsp tamari (soy) sauce

1 tbsp black tea, ground (a mortar and pestle works well for this)

Salt & pepper to taste

Drizzle of chili oil (optional)

1 package wonton wrappers

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium high heat. Add garlic and onion, saute until soft, about 3-4 minutes. Add mushrooms, cabbage, and carrot and saute until cabbage wilts and softens, about 5-6 minutes. Stir in tamari and black tea and cook for one minute. Remove from heat. Taste and add salt and pepper if needed. Add chili oil if you like. Let mixture cool to room temperature.

Take out a wonton wrapper and place it on a clean counter with one corner facing you. Place a spoonful of the mixture about 2 inches from the corner. Fold the wrapper over the mixture, then fold in the two side corners and finish rolling (like rolling a burrito), using a small dab of water on the top corner to seal it. Repeat with all wrappers until the mixture is gone.

Brush with a small bit of melted butter and bake on a baking sheet lined with a non-stick baking mat (foil works fine too) for 10-15 minutes, until golden and crispy.

Moroccan Chard Wraps with Apricot and Chickpeas

I love dark greens: chard, kale, collards, you name it. I love them for their surprising versatility, unique flavor and, as an added bonus, their nutritional value. Dark greens are by far some of the best vegetables you can consume. In fact, I once read that kale is one of the most nutritionally complete vegetables you can buy. If you're a bit weirded out by dark greens, I encourage you to try them. Find a recipe that sounds good (like the one below) and see what you think; I think you'll be surprised!

I was quite spoiled in California, as most dark greens were available all year round at my local market. My local co-op just began getting organic kale and rainbow chard, so I was really excited to integrate them back into my cooking. I found a similar version of the recipe below in a publication that my co-op carries (though the name escapes me), and made a few modifications. I love this recipe because it channels my love of Moroccan flavors and integrates it with my love of chard. The combination of spices like white pepper, turmeric, and cinnamon melded with dried fruit, chickpeas, and peanuts is exceptional. Therefore, be sure to let the filling set long enough so that all of these flavors have the opportunity to permeate the whole mixture.

This recipe is a great one for a busy week, since you can make the mixture ahead of time and just steam the chard leaves and heat the filling when you are ready to eat it.

Enjoy!

Moroccan Chard Wraps with Apricot and Chickpeas

Serves 4-6

4-6 whole chard leaves (about 1 bunch), stems separated and chopped

2 tbs olive oil

1 small yellow onion, diced

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp turmeric

1/4 tsp ground cumin

1/8 tsp white pepper*

1 1/2 c chickpeas (garbanzo beans)**

1/2 c dried apricots, chopped

1 handful golden raisins

Sprinkle of currants

1/2 c chopped peanuts

1 c cooked whole-wheat couscous (short-grain brown rice is a fine substitute)

Salt to taste

Heat oil in a medium saucepan over medium heat. Saute onion and chopped chard stems for 4-6 minutes, until they are just tender. Stir in cinnamon, ginger, turmeric, cumin, and white pepper and cook 1 minute longer. Stir in chickpeas, apricots, golden raisins, currants, and couscous. Taste and add salt if necessary for your taste. Remove from heat, cover, and let sit to allow flavors to coalesce.

Meanwhile, bring a large pot of lightly salted water to a boil. Drop chard leaves in the water and cook for 1 minute. Remove leaves from water with tongs and drop into ice water to halt cooking. Drain leaves and thoroughly pat dry.

Place 1 chard leaf on a flat surface. Heap 1/2 c of chickpea-couscous mixture onto lower third of the leaf. Fold bottom edge of leaf over mixture, breaking rib if necessary to ease folding. Fold sides to cover mixture. Starting at the bottom edge, roll leaf lightly to encase filling completely (think like rolling a burrito). Arrange seam side down on a plate for serving. Keep in a warm oven so they are hot upon serving.

*White pepper has a different flavor than black pepper, so do not assume these ingredients are interchangeable. White pepper tends to be a bit more mellow than fresh-cracked black pepper, which can have a bite to it.

**I cook my own beans, but this amount is equivalent to a 15-oz can of chickpeas. If you do use canned, be sure to rinse and drain thoroughly prior to cooking.

Creamy Wild Rice Soup

I recently picked up from my local library a cookbook written by my cooking idol, Heidi Swanson, entitled Super Natural Cooking. Heidi, who also writes on her food blog, 101cookbooks.com, is a writer and photographer based in San Francisco. Her food is focused on natural, whole ingredients and brings interesting twists like using unique grains such as teff and amaranth, as well as incorporating great flavor in simple ways, like lemon zest or harissa.

Super Natural Cooking is one of the most beautiful cookbooks I have ever encountered. Her photos are incredible, the recipes are delicious, and the information provided makes this cookbook an essential addition to anyone's cooking library. That being said, I fully intend to purchase and covet this book, as well as anxiously anticipate her second book. In addition, I have the intention (and I'm not kidding) to try everything in her book, and will post a few along the way as I do.

This particular recipe caught my eye because it brings together two things I really enjoy: wild rice and thai flavors. I have some locally harvested wild rice I've been wanting to use for some time, and love the twist that Heidi has brought to it through this recipe. Using coconut milk in place of heavy cream, and creating vibrant color with red curry paste and turmeric, she turns this otherwise ordinary soup into something really delicious.

Enjoy!

Creamy Wild Rice Soup with Sweet Potato Croutons

Serves 4 to 6

2 tbsp clarified butter (ghee) or coconut oil (olive oil is a fine substitute)

1 1/2 tsp red curry paste

1 large garlic clove, finely chopped

1 shallot, chopped

1 yellow onion, chopped

1 c wild rice, rinsed

4 c water

1 sweet potato, peeled and cut into 1/4-inch dice

Sea salt

2 tsp ground turmeric

1 tbsp natural cane sugar

1 tbsp soy or shoyu sauce

1 14-oz can coconut milk

Juice of 1/2 a lime

Heat 1 tbsp of clarified butter in a heavy soup pot over medium-high heat, then add curry pasted, garlic, shallot, and onion and saute for 3 or 4 minutes, until the onion softens. Stir to ensure the curry paste is evenly distributed.

Stir in the wild rice and 3 cups of water. Bring to a simmer, lower the heat, and cook, covered, for 30 to 40 minutes, or until the rice starts to soften and split (taste it to ensure it is done).

While the rice is cooking, prepare the sweet potato croutons. Warm the remaining clarified butter in a large skillet over medium-high heat, then add the cubed potatoes and a few pinches of salt. Toss to coat the potatoes, then cook a few minutes longer, until they start to brown on the bottom. Toss them again to brown the other side, then continue tossing ever few minutes to ensure universal color and crispiness. If the pan dries out, feel free to add more butter or oil. When the sweet potatoes are cooked through and crunchy, season to tasted with salt, then scoop them onto a paper towel.

Once the wild rice is tender, stir in the turmeric, sugar, soy sauce, coconut milk, the remaining 1 cup water, and 1 tsp salt. Stir, returning to a simmer, and cook for another 5 minutes. Remove from heat and add the lime juice. Taste and add more salt if needed.

Ladle into bowls, scooping from the bottom of the pot to ensure each person gets plenty of rice, and top with a generous sprinkling of sweet potato croutons.

From Super Natural Cooking by Heidi Swanson (2007), page 60-61.

Homemade Ricotta Cheese

I bought Home Cheese Making by Ricki Carroll a few years ago after reading about her in Animal Vegetable Miracle. The idea of being able to make my own fresh mozzarella, chevre, and maybe even an aged cheddar sounded so delightful and exciting that I had to give it a try. But of course, as life would have it, I've read the book but never made anything to this point.

This morning, my husband Chris and I were talking about what to have for dinner, and he mentioned that he had a craving for lasagna. Well, you don't have to twist my arm to get me to make lasagna. However, when he mentioned it I started thinking back to Ricki's book and how a few months ago I had bought citric acid from my co-op thinking I would make ricotta for lasagna sometime. Given that my day was not all that busy, I decided it was high time I made cheese. After my morning cross-train (as a part of my marathon training), I went to my co-op to pick up my regular groceries, but also left with the only other ingredient I needed for my ricotta: whole milk.

Along with my belief that the best ingredients make the best food, choosing high quality milk makes good cheese. I chose to purchase organic whole milk from Crystal Ball Farms in Osceola, Wisconsin, which is about 30 minutes away from where I live. (I buy their skim milk for daily consumption and it is great.) I recommend splurging in high quality, local, organic milk if possible. It will be worth it!

I dissolved 1/2 teaspoon of citric acid (available at most natural food stores, in the bulk section) in 1/8 cup cool water and then mixed that in with the whole milk in a large stainless steel pot. I heated it at a medium heat, stirring often to prevent scorching. The time it took for the curd to separate from the whey took a long time - almost one hour. The curd slowly started to form as the milk started to turn a yellowish color; it was amazing to watch these delicate pieces of curd swirl around in the milk as I stirred. I got a bit nervous when the separation began but the whey still looked milky, even though the directions specifically said it should not. Nonetheless, my thermometer said I had heated it enough and the amount of curd seemed to have stop increasing. So I turned the stove off and let the curd sit in the pot, undisturbed, for 10 minutes (10 minutes which I spent praying to the cooking gods that I had not screwed this up). Then I carefully ladled the curds into a colander lined with two layers of cheesecloth, which was placed inside a bowl to catch any extra whey that came along with each scoop. Then I gathered up the sides of the cheesecloth and pinned it to my banana tree which was sitting in the sink, allowing the curd to drain for about 20 minutes.

After letting it drain, I tasted the cheese, albeit nervously. It was a little drier than standard ricotta (which can be modified by adding a little cream, if you like) but it tasted like cheese! I actually danced in my kitchen, I was so excited at this accomplishment; it was as if I had crossed a new culinary threshold. After basking in the glow of my achievement and tasting a few more bites, I mixed it with the egg, spices, and a bit of Parmesan cheese that would be added to my lasagna. As I assembled my lasagna, I realized that I was capable of making or growing everything that went into the dish. To feel that connection to your food is an amazing and satisfying feeling!

Now normally this would be the part where I print the recipe, but because I followed the recipe exactly as the book instructed, I cannot print it here (my other recipes are ones I develop or modify, which makes posting them okay). I hope I am not disappointing my readers!

Instead, I hope I have encouraged you to try cheesemaking in your own kitchen. Ricki's book is amazing and will really help you jump-start your own cheesemaking. You can order her book, cheesemaking supplies, and get more information at her website: www.cheesemaking.com.

Happy eating!

Potato Pea Curry

I love cooking Indian food. I love the colors, the flavors, and the way it makes my kitchen smell when I am cooking it.

This time of year, I am looking to use my collection of potatoes and onions I've been cellaring for a while. They're showing their age, if you will, and need to be used in something. My kitchen lacking much else when I made the decision to compile something out of these ingredients, I immediately went to my spice cabinet and started digging around. (If you need inspiration for food, start in your spice cabinet - it can bring some great ideas to life.) I found a bag of curry powder I bought in bulk last fall, and thought, "yes, curry!" And so the dish begins.

This dish is a mash up of several curry dishes I've made over the years, and actually doesn't contain curry powder, but instead is made up of some of the spices which make up curry powder. The nice thing about dishes like this is that you can modify them quite a bit based on what you have in your kitchen. As I mentioned before, I didn't have much to work with so what is below is a pretty basic, but extremely delicious. You could make additions or modifications to the recipe, for example:

• Add three diced fresh tomatoes (or a 28-oz can of diced tomatoes) when you add the broth
• Add 3 tablespoons of lemon or lime juice
• Increase the amount of red pepper flakes for added heat
• Add sweet potatoes, carrots, or cauliflower instead of just potatoes (but keep the amounts about the same or you'll need more liquid and spices)
• Add a can of chickpeas when you add the broth for added protein
• If you're feeling adventurous, add some paneer cheese for a delicious protein alternative

I serve this dish atop hot basmati or jasmine rice, then sprinkled with raisins (currants work great too) and either cashews, slivered almonds, or peanuts. If you're looking for a way to cool it down, try adding a chutney or a raita. Accompany with a glass of white wine, like a Sauvignon Blanc, and you have an awesome meal. Best of all, this is a dish that gets better as it sits, so feel free to make a lot to last through the week.

Enjoy!

Potato Pea Curry

Makes about 4 servings

3 cups red-skinned potatoes (yukons or russets work fine too), cut into a 1/2-inch dice

1/4 c olive oil or clarified butter

2 large onions, diced

1 tbsp garlic, minced finely

1 tbsp freshly grated ginger*

2 1/2 tbsp ground cumin

1 tsp turmeric

1/2 tbsp ground coriander

1/2 tsp dried red pepper flakes

3 cups veggie broth

1/2 tbsp salt

2 cups fresh or frozen peas (if frozen, thaw them out first)

1 tbsp brown sugar

Rinse the potatoes until the water runs clear to remove excess starch.

In a heavy saucepan over medium-high heat, heat the oil or butter. Add the onions and saute until soft. Add the potatoes and saute for another 5 to 8 minutes, until they are slightly browned. Add the garlic & ginger, and cook just long enough to release their aromas. Remove from heat (but don't turn off the burner).

Add the cumin, turmeric, coriander, and red pepper flakes. Return to the stove and cook on medium heat, stirring constantly, for 12 minutes (stirring constantly will prevent the spices from burning on the bottom of the pan). Add broth and salt.

Bring to a boil and simmer for about 15 minutes or until the potatoes are tender. Add the remaining ingredients and continue to simmer until peas are heated through.

*A few tips on ginger: buy a large piece of ginger and store it in your freezer. When you need it, simply pull it out of the freezer and grate it with a hand grater. A hand grater is also great for getting a "minced" garlic without all the chopping; just peel the cloves and grate them right over the pot!

Roasted Root Vegetable Pasties

Pasties are a Northwoods Wisconsin/Upper Peninsula of Michigan thing. The "a" is pronounced the same way as apple, so as to not be confused with a women's accessory by a similar name. A pasty is basically a pie crust pouch surrounding a combination of carrots, ground or chopped meat, potatoes, rutabaga, and onions. Growing up, they had very little flavor and usually required a lot of ketchup to mask the blandness of the filling.

I love them because they're a great winter comfort food, as they remind me of my childhood (and I love ketchup). Plus, they are really easy to make, freeze well, and can be made using local ingredients that are actually available this time of year. However, the filling needs some help, so that is what I am looking to do with this recipe.

I am making a vegetarian version, as I have recently made the decision to convert back to vegetarianism. I started by collecting the root vegetables in my house, which turned out to be local carrots, beautiful red-skinned potatoes with pink centers, a rutabaga, and one small sweet potato. (Note: you can use any root vegetables you might have available, such as turnips or parsnips, as well). I chopped them all, added spices, and roasted the veggies to enhance the flavor. While the veggies were roasting, I started on the crust.

Pie crust is an art form, so I hear. I have been making this pie crust since I was in elementary school, so it is almost second nature to me. If you've never made your own, I recommend trying this recipe before you go out and buy pre-made crust. It is easier than you might think! For this particular recipe, I added rosemary that I ground into a powdered form with a mortar and pestle to give it a more savory flavor.

After packing the rosemary crust with veggies, sealing it off, and baking in the oven to crisp the crust, you get a beautiful golden brown pasty that tastes delicious with a glass of chardonnay (and a little ketchup).

Enjoy!

Roasted Root Vegetable Pasties
Makes 6 pasties

For the filling:

4 medium potatoes
1 medium rutabaga
1 medium sweet potato
3 carrots
2 tsp dried thyme
2 tsp dried rosemary
4 cloves garlic, minced
3 tbsp olive oil
Salt & pepper to taste

For the crust:

2 c whole wheat pastry flour
1/2 tsp salt
2 tsp rosemary, ground fine
2/3 c shortening*
4-5 tbsp ice water (put water in a bowl and add ice cubes)

Preheat oven to 425 degrees F. Combine root vegetables in a large bowl toss with spices and olive oil. Spread vegetable mixture onto a roasting pan. Roast in the oven for 30 minutes, stirring occasionally, until vegetables are tender. When the vegetables are done, reduce the head to 350 degrees F. Allow the vegetables to cool a bit before preparing the pasties.

While vegetables are roasting, prepare the crust. Combine flour, salt, and rosemary in a medium bowl. Add the shortening and combine with a pastry cutter or fork until the mixture is the consistency of cornmeal. Sprinkle with 4 tbsp ice water and combine. Sprinkle with additional water, if needed, combining with your hands until the dough comes together. Add this additional water carefully - no more than 1 tbsp at a time - to ensure the dough does not become too wet. Cut the crust into 6 equal pieces.

Flour an open surface. Take one piece of crust and roll into a circle, dusting with additional flour as needed to prevent sticking (flipping the dough over between rolls helps prevent sticking as well). Take a scoop of vegetables and place on one half of the circle. Fold the crust over the vegetables. Fold the underside edge of the dough over the top and press with your finger to seal. Pierce the top of the pasty with a knife in a few places to allow any air to escape. Set on a cookie sheet. Repeat the above steps with the other pieces of dough.

Bake at 350 degrees F for about 30 minutes or until the crust is golden brown. If you are freezing some of these, freeze individually before consolidating into a bag or container.

*When choosing a shortening, look for non-hydrogenated all-vegetable shortening. If it is made of palm oil, look for an indication on the package that the palm is sustainable harvested.