Falafel with Hummus

These were really good and different. I served them on top of a salad and served pita chips and hummus on the side. It took me about 30 minutes total.

Bon Appetit, March 2010

Prep: 35 minutes

Total: 55 minutes

6 Servings (3 Patties each)

1 15-oz can garbanzo beans (chickpeas), drained

1/4 cup chopped onion

3 tbsp all purpose flour plus more for dredging

2 1/2 tsp salt-free garlic pepper spice blend (I made my own)

1 tsp ground cumin

1 tsp baking powder

1/2 tsp salt

2 tbsp (packed) chopped fresh Italian parsley

Vegetable oil (for frying)

Purchased hummus

Puree canned garbanzo beans, chopped onion, 3 tbsp all purpose flour, garlic pepper spice blend, ground cumin, baking powder, and salt in processor until coarse puree forms. Add chopped Italian parsley; process just to blend. Generously sprinkle plate with all purpose flour. Roll level tbsp garbanzo bean mixture into balls; transfer balls to plate. Roll falafel in flour to coat generously; flatten balls slightly.

Pour enough vegetable oil into heavy large skillet to reach depth of 1/2 inch. Heat oil to 375. Working in 2 batches, fry falafel patties until deep brown, turning once, about 3 minutes. Transfer falafel patties to paper towels to drain. Serve falafel with hummus.

Irish Cheddar and Stout Fondue

This is supposed to be served as an appetizer for St. Patrick's Day, but I served it as a meal. I liked it, but I'm not sure it filled Travis up. The fondue didn't get as creamy as I would've liked. Use sharp white cheddar if you can't find Irish cheddar because it was a weird orange color when I used orange cheese. Travis thought I used dye to make it green for St. Patrick's Day (he's color-blind).

Bon Appetit, March 2006

Prep; 30 minutes

Total; 30 minutes

6 first-course servings

2 cups 1 to 1 1/2 inch diameter red-skinned potatoes, halved

2 cups cauliflower florets

2 cups very small brussels sprouts

2 apples, cored, cut into wedges

1 lb Irish cheddar cheese, grated

2 1/2 tbsp all purpose flour

3/4 cup (or more) Irish stout (such as Guinness)

6 tbsp frozen apple juice concentrate, thawed

1 tbsp Dijon mustard

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.

Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season with salt and pepper.

Transfer fondue to bowl. Place in center of platter with vegetables.

Simmered Cabbage

I doubled the recipe to serve with my corned beef on St. Patrick's Day. It was great. I found it online.

Recipe Zaar by Julesong

Prep: 5 minutes

Total: 25 minutes

Serves 4

• 1/2 head cabbage, chopped into approx 1 inch squares or pieces
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon fresh ground pepper, to taste
• 1 cup chicken broth or vegetable broth
• 3 tablespoons dry sherry (optional)
• 
  
• Heat oil and butter in large heavy and wide saucepan or saute pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes. Add broth (and sherry, if desired) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender. Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn). Taste and adjust seasoning. Serve hot.

Mrs. O'Callaghan's Soda Bread

This makes a delicious loaf of sweet soda bread. I served it with corned beef and cabbage on St. Patrick's Day.

Bon Appetit, March 2010

Makes 1 loaf

Nonstick vegetable oil spray

3 cups all purpose flour

3 cups whole wheat flour

1/2 cup (packed) brown sugar

1 tsp baking soda

1/4 cup (1/2 stick) chilled margarine or butter, cut into 1/2 inch cubes

2 cups buttermilk

Preheat oven to 425. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 7-inch round. Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough.

Bake bread until deep brown and bottom sounds hollow when firmly tapped, about 40 minutes. Transfer bread to rack and cool completely.

Corned Beef and Carrots with Marmalade-Whiskey Glaze

I made this for my St. Patrick's Day feast. I also served cabbage and Irish Soda Bread as well. I bought corned beef that wasn't cooked, so I had to cook it the night before (it took a couple hours). It was a great meal. I felt very Irish!

Bon Appetit, March 2006

Prep: 20 Minutes

Total: 55 minutes (includes roasting time)

6 Servings

Nonstick vegetable oil spray

1 cup sweet orange marmalade

1/2 cup Irish whiskey

1/8 tsp ground nutmeg

1 tbsp Dijon mustard plus more for serving

1 2 to 2 1/4 lb piece lean fully cooked corned beef

12 carrots, peeled, halved lengthwise

Fresh parsley springs

Preheat oven to 425. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tbsp mustard.

Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.

Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt

Very good and you feel authentically Indian while eating this. I couldn't find some ingredients, but everything still worked. Mixing the salsa, yogurt, and oil together was a yummy side dish. I left out the tofu and we didn't miss it. Watch out where you put your utensils, because the turmeric and curry dyes everything yellow!

Bon Appetit, March 2006

6 servings

Mustard-Onion Salsa

4 cups chopped red onions (about 2 large)

1 1/2 tbsp sunflower oil or canola oil

1 tsp nigella seeds (couldn't find)

1 tsp black mustard seeds (couldn't find)

1 tsp yellow mustard seeds (tripled to make up for the other seeds)

2 tbsp fresh lemon juice

2 tsp grated lemon peel

Curry Oil

3 tbsp sunflower or canola oil

4 tsp curry powder

Minted Yogurt

2/3 cup Greek yogurt

2 green onions, thinly sliced

2 tbsp chopped fresh mint

Soup

2 tbsp olive oil

1 small head of cauliflower, halved, cored, cut into 1/3 inch thick slices, broken into pieces (about 3 cups)

1 medium white onion, chopped

3 tbsp curry leaves

1 tsp fennel seeds

1 tsp cumin seeds (didn't have, so used 1/2 tsp cumin powder)

1 lb Yukon Gold potatoes, peeled, cut into 1/2 inch cubes (about 3 cups)

1 tbsp turmeric

4 1/2 cups vegetable broth

6 bay leaves

1 9-oz bag baby spinach leaves

1 14 to 16 oz container firm tofu, drained, cut into 1/2 inch cubes

Chopped fresh parsley

For Salsa:

Combine first 5 ingredients in heavy medium saucepan. Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes. Reduce heat to low, cover, and cook until onions are very soft, stirring occasionally, about 40 minutes. Add lemon juice and lemon peel; cook uncovered until most liquid is evaporated, stirring often, about 10 minutes. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Rewarm before serving.

For Curry Oil:

Cook oil and curry powder in heavy small skillet over medium-high heat until curry powder darkens slightly, about 1 minute. Transfer to small pitcher. Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.

For Yogurt:

Mix yogurt, green onions, and chopped mint in medium bowl. Cover and chill. Can be made 6 hours ahead. Keep chilled.

For Soup:

Heat oil in heavy large pot over high heat. Add next 5 ingredients. Cook until onion and cauliflower begin to brown, stirring often, about 5 minutes. Add potatoes; stir 2 minutes. Add turmeric and stir 1 minute. Add broth and bay leaves. Bring to boil, reduce heat to medium, and simmer until vegetables are tender, about 10 minutes. Add spinach and stir until wilted, about 1 minute. Add tofu; heat until warmed through, about 1 minute. Season with salt and pepper. Discard bay leaves.

Divide soup among 6 bowls; sprinkle with chopped parsley. Serve salsa, curry oil, and minted yogurt alongside.

Chicken, Asparagus, and Broccoli Stir-Fry

This has great flavor, don't skip the hoisin or oyster sauces. I wasn't thinking and didn't make any rice to go with it. You need something to soak up the delicious juices. We couldn't stop eating and finished the whole thing in one sitting.

Bon Appetit, March 2006

Prep: 25 minutes

Total: 25 minutes

4 Servings

2 tbsp Asian sesame oil, divided

2 garlic cloves, chopped

2 cups 1 1/2 inch pieces asparagus

2 cups small broccoli florets

6 tbsp low-salt chicken broth, divided

1 1/4 lbs skinless boneless chicken breast halves, thinly sliced crosswise

4 large green onions, chopped

3 tbsp hoisin sauce

1 tbsp oyster sauce

Heat 1 tbsp oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Stir in asparagus pieces and broccoli florets; add 4 tbsp broth. Cover and cook until vegetables are crisp-tender, about 3 minutes. Transfer vegetables to bowl.

Add remaining 1 tbsp oil to skillet. Sprinkle chicken with salt and pepper; add chicken and green onions to skillet. Stir-fry until chicken is just cooked through, about 3 minutes. Mix in hoisin sauce, oyster sauce, vegetables, and remaining 2 tbsp broth. Toss until heated through and evenly coated with sauce, about 1 minute. Season to taste with salt and pepper and serve.

Spice-Rubbed Steak with White Beans and Cherry Tomatoes

Really fast and easy and soooo delicious! I cooked my steak almost three times as long and it was still medium-rare. Just pay attention.

Bon Appetit, March 2010

Prep: 25 minutes

Total: 25 minutes

4 Servings

2 tsp chili powder

1 1/2 tsp ground cumin, divided

1 tsp dried crushed red pepper

1 tsp dried oregano

Coarse kosher salt

1 1 1/4 lb top sirloin steak (about 1 inch thick)

2 tbsp olive oil, divided

1 1-pint container cherry tomatoes

2 garlic cloves, pressed

2 15-oz cans white beans, drained

Mix chili powder, 1/2 tsp cumin, crushed red pepper, and oregano in small bowl. Sprinkle spices, salt, and pepper all over steak. Heat 1 tbsp oil in large skillet over medium-high heat. Cook steak to desired doneness, 5 minutes per side for medium-rare. Transfer to cutting board. Wipe out skillet; add 1 tbsp oil. Add tomatoes; saute 1 to 2 minutes. Stir in garlic and 1 tsp cumin. Add drained beans; stir until heated through, adding water by tbsp if dry, 3 minutes.

Slice steak; serve with beans.

Ribollita

A classic Tuscan soup. If you don't like mushy bread in your soup, leave it out and let people add it if they want. This is great to make if you have lots of vegetables in your refrigerator and don't know what to do with them. Leaving something out or replacing it would be fine. If you are making it all in one day, make sure to start early, as it takes a few hours.

Bon Appetit, February 2010

8 Servings

13 cups (or more) water, divided

1 1/4 cups dried cannellini (white kidney beans; about 8 oz)

12 large fresh sage leaves

8 garlic cloves; 5 sliced, 3 chopped

2 tsp (or more) fine sea salt, divided

6 tbsp extra-virgin olive oil, divided, plus additional for drizzling

1 large onion, chopped

2 large celery stalks, diced

1 medium carrot, chopped

1 large unpeeled Yukon Gold potato, scrubbed, cut into 1/2 inch cubes

1 small fennel bulb, trimmed, quartered through core, sliced crosswise

1 large pinch of dried thyme

1 small bunch black kale, cut crosswise into 1 inch ribbons (about 6 cups)

1 small bunch green chard (about 4 large leaves), center stem removed, cut crosswise into 1 inch wide ribbons (about 6 cups)

4 cups thinly sliced savoy cabbage

5 large plum tomatoes, chopped

1 2 inch square Parmesan cheese rind

Pinch of dried crushed red pepper

2 cups (or more) Light Vegetable Broth or good quality canned vegetable broth (such as Swanson)

6 1/2 inch thick slices country white bread, coarsely torn with crusts

Combine 8 cups water, beans, sage, and sliced garlic in large saucepan. Bring to boil; reduce heat to low, cover, and simmer until beans are tender, stirring occasionally and adding more water by 1/4 cupfuls to keep beans submerged, 2 to 2 1/2 hours, depending on age of beans. Add 1 tsp sea salt; simmer 10 mins. Uncover and cool beans in liquid. DO AHEAD Can be made 1 day ahead. Cover and chill in cooking liquid.

Heat 3 tbsp oil in large pot over medium heat. Add onion; sprinkle with sea salt. Cool until onion is translucent, stirring often, about 5 mins. Add chopped garlic; stir 2 mins. Add celery, carrot, potato, fennel, and thyme; cook until vegetables are tender and begin to turn brown in spots, stirring often, 15 to 18 minutes. Add kale, chard, cabbage, tomatoes, Parmesan rind, 5 cups water, and 1 tsp sea salt. Bring to boil; reduce heat to medium-low, cover and simmer until vegetables are very tender, about 1 1/2 hours. Add beans with cooking liquid and crushed red pepper. Add 2 cups broth. Season with salt and generous amount of pepper. DO AHEAD Can be made 1 day ahead. Cool, cover and chill. Rewarm before continuing.

Add bread to soup and simmer, stirring often to break up bread into smaller pieces and adding more broth by 1/2 cupfuls to thin, if desired. Season with sea salt and pepper.

Divide ribollita among bowls, drizzle with oil, and serve.