Lemony goat cheese pasta

This is an easy and very tasty dish that smacks of goat cheese.  The lemon zest rounds off the flavor nicely.  I think that other vegetables could easily be substituted for the asparagus.  Adapted from Smitten Kitchen.

Ingredients

1 pound spiral pasta (or whatever pasta you prefer)
1 pound asparagus, stalks trimmed, cut into 1 inch chunks
1/8 to 1/4 c olive oil
1 T grated lemon peel
2 T basil (or your herb of choice)
5 oz soft, fresh goat cheese
1/2 c grated parmesian
salt and pepper to taste
lemon juice to taste

Instructions

1) Cook pasta in a large pot of boiling water until al dente, 3-4 minutes shy of the full cooking time on the package
2) Add asparagus and cook until tender but still firm, about 2-3 minutes.
3) Drain and reserve one cup of pasta water
4) Combine olive oil, lemon peel, basil, and goat cheese in a large bowl, and mix until smooth.
5) Add pasta and asparagus to goat cheese mixture, plus a couple T of pasta water, and toss until well incorporated.  Add more pasta water for a thinner sauce.
6) Add salt, pepper, and lemon to taste.  Sprinkle with parmesian to serve.

Zucchini and goat cheese galette

This recipe is adapted from a very delicious version made by Smitten Kitchen - I've substituted goat cheese for ricotta and used lemon basil to add a bit of extra zing.  In any case, this free form tart is packed full of flavor and tastes great warm or cold.

Ingredients

Pastry

1.25 c flour
1/4 t salt
8 T unsalted butter,
1/4 c sour cream/creme fraiche
2 t lemon juice
1/4 c ice water
1 egg yolk for glaze

Filling

1 large (or 2 small) zucchinis, sliced into 1/4" rounds
1 T olive oil
1 clove garlic, minced
1/2 c fresh goat cheese (I mixed some goat cheese with sour creme to get a more spreadable texture)
1/2 c grated parmesian
1/2 c shredded mozzarella (or similarly soft cheese)
1 T slivered basil leaves (use lemon basil if you can find it!)

Instructions

1) Combine salt and flour in a large bowl.  Sprinkle small chunks of butter over mixture, and blend with a pastry cutter until the mixture resembles very coarse sand.  (You can also do this in a food processor, using short 1/2 second bursts - just don't overmix!)
2) In a small bowl, combine sour cream, lemon juice, and water.
3) Add liquid to flour mix, and mix gently with fingertips or a spoon, until the dough is in large lumps.  Try not to overmix, as you will bread up the butter globules and the pastry will be tough not flaky.  If your dough is too wet, add a few T of flour.
4) Cover pastry with plastic wrap and place in the freezer for 15 minutes, until dough is cold and firm (but definitely not frozen).
5) Combine oil and garlic in a small bowl and set aside.
6) In a medium bowl, mix goat cheese, parmesian, mozzarella, basil, and 1 t of garlicky oil.  Set aside.
7) After the dough is chilled, preheat oven to 200C.  On a flour work surface, roll the dough into a 12 inch round (either with your fingers or a rolling pin).  For extra flaky dough, fold the dough over itself several times.
8) Transfer dough round to a parchment-lined baking tray.  Spread cheese mixture evenly over middle of dough, leaving a 2" border.
9) Arrange zucchini in concentric circles, overlapping slightly, and starting at the outside edge.
10) Drizzle with garlic olive oil, and fold dough over the filling, pleating the edge to make it fit.
11) Mix egg yolk with 1 T water, and brush over dough.
12) Bake galette 30-40 minutes, until crust is firm and gold brown, and zucchini is slightly wilted.

Eggplant, pomegranite, and feta salad

This recipe is an adaption of a salad my friend Naomi served to me.  It's very light and full of delicious flavors.  If you have a grill pan or a George Forman Grill, you can also cook the eggplant in that.

Ingredients

2 cups rocket, chopped coarsly
2 medium eggplants, sliced into 1/2cm thick round slices
2 tomatoes, sliced thinly
2/3 c feta
handful of basil, chopped/slivered
large handful of pine nuts, toasted
1/4 c pomegranate seeds (see this technique for removing pomengranite seeds)
1 clove garlic, minced/pressed
zest of one lemon
1/3 c olive oil
1/4 c high quality balsamic vinegar (aged is best)
olive oil spray
salt and pepper

Instructions

1) Preheat oven to 200C, line a large baking tray with foil, and spray with olive oil.  Spread eggplant slices flat, and spray generously with olive oil (to prevent burning).
2) Cook eggplant approximately 20 minutes, until they are soft and golden brown (thinner slices will cook faster.)
3) Meanwhile, while the eggplant is cooking, mix together the garlic, lemon zest, olive oil, and balsamic into a dressing.  Salt and pepper to taste.
4) When the eggplant is done cooking, layer the salad on a platter.

• Sprinkle with rocket
• Add a layer of tomatoes (arranging close together or slightly overlapping)
• Arrange eggplant in flat layers, similar to tomatoes.
• Sprinkle with feta, basil, pine nuts, and pomegranite.

5) Pour dressing evenly over salad and let sit for a few minutes.  Serve with couscous.

Hummus

After many attempts to produce the perfect batch of hummus, this is my favorite recipe.  This can be done with either a hand blender or a food processor.

Ingredients

1 14oz can chickpeas, drained
4 T lemon juice
2-4 T tahini (2 if you don't like too much nuttiness, 4 if you like lots)
1 T olive oil
1 large clove garlic, minced/pressed
1 T water
large pinch of salt
paprika, parsley, and pine nuts for garnish

Instructions

1) Combine chickpeas, lemon juice, olive oil, and water in a large bowl, and use a hand blender to blend until smooth (or to a desired texture).
2) Add garlic and salt, and incorporate until smooth.
3) Chill for 30 minutes before serving.

Mushrooms paprika

This dish is a creamy, hearty accompaniment to pasta, or spatzle - Eastern European dumplings - if you can find it.  Adapted from World Vegetarian Classics.

Ingredients

2 T butter
1 onion, diced
1 pound mixed mushrooms or chanterelles, chopped into large pieces
1 T paprika
pinch cayenne pepper
1 cup creme fraiche
1 T fresh dill, chopped
sea salt and fresh ground pepper

Instructions

1) Heat butter in a large saucepan over low heat, add onion, and cook until soft and translucent.
2) Add mushrooms, increase heat, and stir to let mushrooms quickly release moisture, allowing it to evaporate.
3) When mushrooms are cooked but still firm, stir in cayenne, paprika, as well as salt and pepper to taste.
4) Add creme fraiche and dill, cook for 3-5 minutes further, and then remove from heat and serve.

Roasted red pepper soup

This soup is delicious - fresh and slightly sweet, with the tang of basil and oregano.  If the soup is bitter, try adding a few drops of fish sauce.

Ingredients

2 large red peppers, or 1/2 c roasted red peppers
1 14oz can tomatoes
2 c chicken stock
1 onion, diced
2 cloves garlic, minced
1 t dried oregano
1-2 T fresh basil
2 t sugar
1/4 c heavy cream
olive oil
salt and pepper to taste

Instructions

1) If using fresh red peppers, preheat oven to 200C, brush foil-covered baking sheet with olive oil.
2) Cut red peppers into 2-3 large pieces, place red pepper skin up on sheets, bake 20 minutes until pepper skins turn brown.
3) Remove skin from peppers (it should peel off when they are done), and chop into large chunks.
4) Heat 1 T olive oil in soup pot over medium heat, and add onions and garlic.  Cook 5-10 minutes, until onions are fragrant and translucent.
5) Add tomatoes, oregano, chicken stock, red peppers, and simmer for 10 minutes.
6) Add basil, salt, pepper, sugar - combine and remove from heat.
7) Blend soup (I use a hand blender), leaving it a bit chunky.
8) Heat 2-3 minutes more, add cream, and remove from heat.

Drunken beans (frijoles borrachos)

The tequila for this recipe adds a great, hearty flavor.  This recipe goes well with rice, but also with tortillas.  Adapted from Vegetarian World Classics.

Ingredients

olive oil
2 onions, chopped finely
3 cloves garlic, minced
2-3 fresh chillies, de-seeded and chopped finely
1 14oz  can chopped tomatoes
2 14oz cans pinto or barlotti beans
2 t cumin
1-2 T lime juice or vinegar
1/3 c tequila
1 large handful cilantro, chopped
sour cream
cheddar cheese
avocado slices

Instructions

1) Heat a large pan over medium heat, add oil, and fry onions until fragrant and translucent.
2) Add garlic and chilies, fry 30 seconds until fragrant.
3) Add tomatoes, then add both cans of beans - with the liquid from one.
4) Add cumin, lime/vinegar, tequila, and salt/pepper to taste.
5) Simmer for 30-40 minutes, until the consistency of the beans is thickened.  Serve with coriander, cheese, avocado, and sour cream.