Another sturdy combination of pasta and beans. A delicious cold weather choice.

Ingredients:
One can chickpeas, drained
One cup ditalini or other small pasta, about 4 to 5 oz.
8 oz. fresh tomatoes,  (or a cup of drained canned whole tomatoes)
One medium onion, chopped
3 cloves garlic, minced
Sprinkle of hot pepper flakes
4 to 6 oz of chopped spinach or kale, more if it suits you
3 cups or less water
Teaspoon or more salt, fresh ground pepper
Olive oil, grated Parmesan cheese

Directions:
Saute the onion, garlic and pepper flakes a few minutes. Cut the tomatoes up a little, add them to the pot with the salt and pepper,  lower the  heat and cook covered until dissolved, about ten minutes. Add a little of the water and the chickpeas, and use your potato masher to squash about half the chickpeas. Add the rest of the water. Turn off the heat until you are ready to go.
Then heat to a boil, add the pasta, cook until al dente. You might have to stir a little if the stew is thick.
Add the spinach and cook just until wilted, a few seconds.
Serve with Parmesan and a drizzle of olive oil.

Mac&Cheese for Italian nobility. This is what it looks like before firing up this really easy Sunday night treat.
(Update: if you are really generous with fresh ground black pepper, this comes near "Cacio y Pepe" for deep zing.)

Ingredients:  (Pay attention to pasta and liquid measurements.)
4 cloves garlic, minced
2 tablespoons olive oil
12 ounces Linguini or thick Spaghetti pasta
1 1/2 cups whole milk
3 tablespoons butter
1 teaspoon salt
1/2 teaspoon freshly ground pepper, much more if you want deep heat. (1/4 teaspoon cayenne pepper is a nice optional addition)
3 cups water
On cup finely grated Parmesan.

Directions:
Use your deep skillet to saute the garlic in the olive oil a minute or two.
Add the rest of the ingredients except the grated Parmesan. Heat to boiling, then turn heat down to a strong simmer. Poke, prod and mix (to keep the pasta from sticking together) until the pasta absorbs the liquid and is creamy, about 10 to 12 minutes.
Turn off heat, add the grated cheese while stirring so the cheese coats the pasta.
Serve hot with a garnish of cilantro or parsley. Add plenty of fresh ground pepper at the table.

Very much a comfort food, this rice based porridge has enough richness to make it a satisfying meal.
The taste of a good risotto, but without the fussiness. You just can't be in a hurry. Good, easy, but not fast.

Ingredients:
1 pound of mushrooms cut up (Baby Bella are good)
1/2 cup white wine
1 cup rice, almost any will work
1 small red onion or 2 shallots, minced
4 tablespoons butter
3/4 cup finely grated Parmesan
4 or so scallions chopped
1 1/2 teaspoons salt, or to taste
7 cups of water or stock

Directions:
Cook the mushrooms in the butter for about 10 minutes. Set aside the mushrooms and liquid. In the same pot saute the onions in a little olive oil, then add the white wine and rice, and boil until the wine is absorbed. Add the water and salt , bring to a boil, and simmer for an hour stirring once or twice. Remove from heat and add the mushrooms, scallions and cheese.

Partially mashed white beans make a sauce for this perfect combination of tastes and textures. (Updated Dec.2021). We have this a lot.

Ingredients:
8 oz. small pasta, your choice
One can Cannellini beans, rinsed and drained
3/4 cup grated Parmesan. Grate it fine enough so it will mix and melt easily on the pasta and beans.
One small onion, chopped
2 cloves garlic, minced
One small lemon (juice and zest)
One large or two small bunches of parsley, about 3+ cups of leaves chopped.
1/2 teaspoon salt, pinch of hot pepper flakes, ground black pepper
3 tablespoons olive oil
1 cup (or a little more) water or vegetable stock

Directions:
Combine the parsley, Parmesan and lemon juice and zest in a bowl
Saute the onion, garlic, pepper flakes salt and pepper until the onion is soft, a few minutes.
Add the beans and stock, bring to a boil, and simmer covered for 20 minutes. Turn off heat, and mash about half the beans to thicken the sauce. Then cook the pasta until almost done, drain and add to the sauce. Bring heat up to just a boil, stir, turn off the heat, cover, and let the pasta and bean liquid sit for 3 or 4 minutes while the pasta finishes cooking and absorbs some of the extra liquid.
Add the bowl of parsley, cheese and lemon, stir, and serve with additional Parmesan if it suits you.

Cabbage and fresh corn are the stars of this zany meal. It is a blast to make too. Requires mastery of the "Flip and Slide" to prevent visits to the E.R. It is worth the trouble. A new favorite.

Ingredients:
3/4 pound cabbage cut like coleslaw
2 pieces of fresh corn with kernels sliced off (around 6 oz.) Or use frozen corn at room temp.
One small red onion, chopped
5 eggs beaten lightly. (Find fresh eggs if you can. Older eggs can make the blend of ingredients watery.)
One and one half teaspoon salt
Plenty of fresh black pepper
Topping:
Cheddar cheese, 4 oz. or more, and pickled hot cherry or jalapeno peppers to taste. We use 1/4 cup Pastene Hot Cherry Peppers.

Directions:
Let the ingredients come to room temperature. When you are ready, mix the cabbage, corn, onion, eggs, salt and pepper thoroughly in a large bowl. Mix until everything is coated with the eggs.
Heat a 10" cast iron skillet or large pan over medium low heat until heated through, several minutes.
Add some oil and swirl to coat the bottom and sides, add the cabbage mixture and spread evenly.
Cover and cook for 6 to 7 minutes (until you can free the frittata from the sides and bottom).
Put a plate or pan cover over the frittata, and using both hands flip the frittata over onto the plate, then slide it back into the pan. You can leave the heat on while you quickly add as much cheddar and hot peppers as you like. Put the top back on, and cook 2 to 3 minutes more. Done.
Use the edge of your spatula to cut the frittata into four triangles, and serve hot.
Watch this video to see the inspiration for this recipe, and the flipping method. It is from a Philipino recipe site.
Watch this video to see us making it. Good "flip and slide".

I am crazy about this dish. Great tasting and easy, a real surprise. Chinese comfort food. My brother Brian found out about this when he was searching for ways to use his tomato harvest. (Updated 7/21)

Ingredients:
One cup of rice, two cups of water, pinch of salt. Make like this.
5 eggs, mush cooked, like this.
One pound ripe tomatoes, quartered. Compari brand is dependable if you don't have a garden. Cherry tomatoes work too.
One small bunch of scallions, white parts chopped, green parts sliced 1/2" long
One tablespoon sugar
One teaspoon salt
Some pepper flakes if you feel like it
Olive oil

Directions:
Put the quartered tomatoes, the scallions, the hot pepper flakes and the sugar and salt in a bowl, mix and let marinate a little.
Cook the rice first, so it will be ready.
Cook the eggs as above, slide into a bowl, rough chop them into largish pieces.
When you are ready, slide the tomato mixture into your hot pan, cook over high heat for a few minutes until the tomatoes start to loose liquid, turn the heat down a little, cover and cook a few minutes more.
You are trying for a lot of tomato liquid plus barely identifiable tomatoes.
Add the eggs to the tomatoes, combine well, and serve over rice.
This dish tastes great with brown rice made with vegetable stock. (Make like white rice but cook 40 minutes)

(If your baby leaves you lone and lorn, make this a great, fast meal for one. Use 1/2 lb. tomatoes, three eggs, 2 teaspoons sugar, 3/4 teaspoon salt, pepper flakes, and put the tomatoes, sugar, salt, scallions and pepper flakes together in a bowl while you cook the rice. When the rice is done, cook the eggs, set aside, then the tomato mixture as above. Combine the eggs and tomato mixture and serve on rice. Brown rice also works well in this.)

 A cheap eats street food from Shaanxi province in China. In the authentic version hot oil is poured over the spices, but here I made it easier.
This is something you would want after the bar closes.

Ingredients:
12oz. wide pasta, fettuccine or linguine work well. I break them into quarters.
6 to 10 oz. baby spinach or Bok Choy
1 teaspoon red pepper flakes
4 to 6 cloves minced garlic. (Don't crush them)
4 small or 2 large scallions sliced thinly
1/4 cup minced cilantro
1 tablespoon full strength soy sauce
1 tablespoon dark or mushroom soy sauce
1 tablespoon balsamic vinegar (Chinese black vinegar if you have it)
3 to 4 tablespoons olive oil

Directions:
Mix the soy sauces and vinegar in a small bowl. Put the pepper flakes, scallions, garlic and cilantro on a small plate.
Cut the greens into preferred shape and size. Spinach is OK uncut.
Have your wok ready with the oil.  While you are boiling the pasta (in salted water), heat the oil to just about smoking, then quickly dump the scallions etc. into the oil, and stir the sizzling pieces for 10 seconds. Add the soy mixture and stir for another 10 seconds. Turn off heat.
When the noodles are just about done, add the greens and submerge them in the cooking water with the noodles until they wilt, 30 seconds or less.
Drain the noodles and greens, pour them into your wok, and mix.

 Corn cut from the cob, and a lime/yogurt dressing make this a great summer dinner salad. Find your freshest corn and ripest cherry tomatoes. This makes a lot of salad, so maybe a lunch too. (Updated May 2021)

Ingredients:
3 pieces corn on cob,  Slice the kernels off the cobs.
One can black or red beans, drained and rinsed
1/2 pound chunky pasta, shells or similar
Handful cherry tomatoes, halved
Three stalks celery, sliced
Small head or four or five leaves of Romaine lettuce, chopped, or a couple handfuls of baby spinach
Half of red bell pepper, sliced thin
One lime for the dressing, and plain Greek whole milk or 2% Greek yogurt. We like Fage because of the consistency.

Dressing:
To half a cup of plain Greek yogurt add one clove finely chopped garlic, the juice of one lime, 2 tablespoons cider vinegar, three tablespoons olive oil, fresh ground pepper and a half teaspoon salt. Add a little cayenne if you are feeling frisky.
Whisk with a fork.

Directions:
Mix all the ingredients is a large bowl. Serve in separate bowls and garnish with a dollop of dressing, with extra dressing on the side. Sprinkle with ground pepper or cayenne for color.

You don't need much to make beans taste good, they already have that covered. (Revised May 2021)

Ingredients:
2 cans cannelloni (white kidney) beans, drained and rinsed.
1/2 cup small pasta, shells for example
4 tablespoons olive oil
1 carrot, grated
1 medium yellow onion, chopped
3 cloves of garlic, minced
1 1/2 teaspoons salt, 1/2 teaspoon fresh black pepper
Cup of chopped cilantro or parsley
2 cups water

Directions:
In your soup pot saute/cook the onion, garlic, and carrot in the olive oil until the onion is transparent.
Add the beans, water, salt and pepper and bring to a boil, then simmer covered 20 to 30 minutes, until the beans start to lose their structure. You can use your immersion blender if you want a smooth consistency. Add the pasta and cook a two minutes longer than the recommended time for your pasta. Add most of the parsley or cilantro.

Serve with a drizzle of olive oil, some cilantro or parsley, and grate some fresh Parmesan cheese. This kind of soup really brings the taste of the Parmesan to the forefront. And it's a fun ritual.

A summer version of beans and rice. Really tasty, good for you, and easy to make.  (Revised August 2021)

Ingredients:
One cup rice, cooked like this, then cooled. Basmati is good for this. Brown rice is great too.
2 cobs fresh corn, kernels sliced off. Fresh corn does not need to be cooked.
One can black or red beans, rinsed and drained
One bell pepper, your choice of color
Half a bunch of cilantro or parsley, chopped
Dressing:
5 tablespoons olive oil
2 tablespoons red wine vinegar
One minced garlic clove
Two teaspoons sugar, one teaspoon each of salt and Dijon mustard, fresh ground pepper

Directions:
Whisk together the dressing ingredients.
Prepare the vegetables in a large bowl, add the dressing, and chill until ready to serve.

Simple and delicious. No explaining it.
Use Pecorino or Parmesan Reggiano, or both. I prefer Parmesan. The recipe can be halved for a solo meal. I don't know any other recipe where fresh ground black pepper is such a star.

Ingredients:
3/4 pound spaghetti or other thick pasta
One to one and a half cups finely grated Pecorino Romano or Parmesan Reggiano cheese, about 3 oz.
2 teaspoons freshly ground pepper
2 tablespoons olive oil
1/2 cup of water and a teaspoon of cornstarch

Preparation:
Mix the ground pepper with the finely grated cheese. (Here is the best grater I have found.)
While your pasta is cooking, in a small non stick saucepan mix the cornstarch with a little of the water to make a slurry, then add the rest of the water, then heat and stir the mixture until it thickens (the water will turn from cloudy to clear). Add the olive oil. You can turn the heat off until you are ready to go.
A few minutes before the pasta is done, reheat the cornstarch mixture and slowly add the cheese and pepper while stirring until you have a sauce. Keep a low flame under the sauce while you drain the cooked pasta and quickly put it  back in the pasta pot.  Mix in the cheese while stirring the pasta. Serve right away in warmed bowls.

Cold pasta for hot days. You can use most any vegetable you like. If you have a dinner party, serve the vegetables and sauce on the side in separate bowls so your guests can build their own meals. The recipe is easy to scale up. *Try cooking the sauce. (Updated June 16, 2020)

Ingredients:
12 oz. pasta. I like Linguini or Fettuccine. (To make the pasta easier to cook and eat, you can break the pieces in half by bending the box over the counter. Be sure to stir the pasta when you first put it in the boiling water to stop the pieces from sticking together).
5 or 6 leaves or small heart of Romaine lettuce, cut into bite size pieces
4 stalks of celery, sliced
Handful of pea pods, bite size
Half a small red onion, sliced thin.
Cucumber, peeled, halved lengthwise, de-seeded and sliced 1/4 inch
One tablespoon toasted sesame oil to mix with cold cooked pasta

Directions:
Cook the pasta in salted water. While the water is heating, make the sauce: Mix together 4 tablespoons
good soy sauce, 4 tablespoons red wine vinegar, 2 tablespoons toasted sesame oil, 3 teaspoons sugar, and 2 cloves finely minced garlic.*
When the pasta is done, drain and rinse in cold water, put in your serving bowl and mix with the tablespoon of sesame oil. Refrigerate until well chilled.
When ready, mix the vegetables with the pasta and serve with the sauce on the side.
*Try this with the sauce: Mix the ingredients in a small sauce pan. In a cup mix 2 teaspoons cornstarch with a tablespoon of water to make a slurry. Heat the sauce ingredients until just simmering, and stir while slowly adding the cornstarch. It will thicken. Let it cool and use it normally. The sauce sticks to the pasta and has a deeper flavor.

Melissa Clark of NYT made this popular. Here is a slightly modified version. It is simple and fast, and more of a comfort soup than a big deal. You need red lentils.

Ingredients:
One cup dried red lentils
One large onion, chopped
One large carrot, grated
Two or three garlic cloves, minced or pressed
One teaspoon ground cumin, one teaspoon chili powder, 2 teaspoons salt, fresh ground pepper
Four cups water or vegetable broth
Juice of half a lemon or more
One cup or more cilantro or parsley
One cup dry pasta optional

Directions:
Saute the onion, garlic and carrot well, add the spices and lentils, stir to see how pretty it looks, add the water, bring to a boil, cover, turn to simmer and cook for 30 minutes. Turn off the heat, use an immersion blender to smooth the texture if desired, add the lemon and cilantro. Serve with lemon slices, a sprinkle of chili powder, maybe drizzle a little olive oil. Note: Pasta goes very well with this soup too. You can add a cup of dry small pasta at the end and cook just a little more than directed, then add the lemon and parsley or cilantro

If you are in the right mood, this is a perfect lunch. To really appreciate it,  watch Episode 5 of Season 1 of "Midnight Diner".

Ingredients:
1 cup Jasmine rice, 2 cups water, a pinch of salt
I pat of good butter
Some good soy sauce, like Kikkoman, not low sodium

Directions:
Bring the rice to a boil in a small pot, turn to lowest simmer, cover and cook for 20 minutes, turn heat off, let sit for 5 minutes. Don't peek.
Put the warm rice into two bowls, add a pat of butter each, wait 30 seconds for the butter to melt a little, stir slightly, add a few drops of soy, stir gently. Smell and eat.

Fun and fast to put together, and a family favorite. You can use any short pasta. (Revised 5/12/21)

Ingredients:
1 medium cucumber
1/2 pound small pasta
1/2 pint cherry tomatoes
1/2 of 9 oz bag of baby spinach
1/2 small red onion, sliced thin, optional (sometimes the onion can be harsh)
1/2 cup of Kalamata olives (bulk baby olives from Amazon save you a ton)
1/2 of a 6 oz block of feta cheese, approx. 3 oz, crumbled

Directions:
Make the dressing first: Combine 4 Tablespoons olive oil, 2 tablespoons fresh lemon juice or  red wine vinegar, 1 finely minced garlic clove, 1 teaspoon each of salt, sugar, Dijon mustard and 1/4 teaspoon fresh ground pepper. Whisk together with a fork. Let it sit while you make the salad.

Cook the pasta al dente, drain and rinse with cold water
Cut off ends of cucumber, peel and slice it lengthwise.Use a spoon to remove the seeds. Stack the halves and cut into 1/4" slices.
Cut cherry tomatoes in half
Cut red onion into thin slices
Roughly chop the Kalamata olives
Put all the above in a large bowl with the spinach, crumble the feta on top, add the dressing and toss well.

This is terrific. Made in one pot too. If you buy the pesto it takes only minutes. You can also make it with stringless sugar snap peas or pea pods. Nancy made pesto last summer and froze it in silicone cupcake holders. (Revised January 2021)

Ingredients:
One half of a 7 oz. container pre-made pesto, or more to taste. (For a real thrill, you can pound your own pesto here). The NYT has good basic blender recipe here. If you use the NYT recipe, one cup of basil is about 20 grams.
3/4 lb. Linguine pasta
8 oz. unpeeled baby red potatoes, sliced into 1/4" pieces
8 oz. fresh green beans cut bite size, or stringless sugar snap peas, or pea pods
Cilantro for serving

Directions:
Warm a serving bowl in the oven.
Boil salted water. Add the potatoes and cook 5 or 6 minutes. Add the pasta and cook until just done, usually 8 to ten minutes. Add the peas or beans for the last minute or so, to heat them. (You can also just leave the peas or beans in the bottom of  your colander. They will heat when you drain the pasta/potatoes.)
Drain, mix with the pesto a little at a time in the warm bowl, and serve with cilantro.

  It's not easy to make beans and rice taste other than meh, but this recipe from Ale Mendez does the trick. A fast, nutritious and really cheap meal. The addition of poached eggs makes a dinner and not just a side dish. (Revised 3/19/21)

Ingredients:
3/4 cup rice and 1 1/4 cups water or vegetable stock
One can of black or red beans, drained
One medium onion, chopped
One medium red bell or green pepper, chopped (or half of each, for color)
Handful of cherry tomatoes chopped (about 8 oz. Any ripe tomato will do)
3 Cloves garlic, minced
3 Tablespoons olive oil
1/2 Teaspoon ground cumin
1 teaspoon salt, 1/2 teaspoon fresh ground pepper
1 Cup or more chopped cilantro (save some for garnish)



Directions:
In your soup pot, add the olive oil, the onion, bell pepper, and garlic, and saute on medium high heat for about 4 or 5 minutes, until onions become translucent.
Add the salt, pepper, cumin, stir, then add the rice to the pot, and stir for a few minutes to mingle the flavors and coat the rice. Then add the water, beans, and tomatoes and heat  until boiling. Turn down to a simmer, cover, and let cook for twenty minutes. Turn off the heat, let sit for at least 5 minutes. Don't peek and take the lid off the pot. Turn off the heat. Add most of the cilantro and stir to mix.
Poach the eggs, and garnish with some cilantro.

Wonderful dinner, and easy to make. Just get the different elements ready, and then go at it. (Updated January 2021)

Ingredients:
Rice: One cup of rice (Jasmine is good), two cups water and half teaspoon salt.  Cook like this:

Cabbage:
A large fresh cabbage, about 1/ 1/2 lbs. ( Quarter the cabbage, cut out the core, remove tough outer leaves, and cut the cabbage into 3/4" slices/pieces.) Separate the pieces with your fingers, and set aside in a colander.
3 tablespoons olive oil or peanut oil
Sauce:  Mix these dry ingredients in a cup:  1 tablespoon sugar, 1/2 teaspoon salt, 1/2 teaspoon cayenne, and two teaspoons corn starch. Then add 2 tablespoons soy sauce ( Kikkoman is good), One tablespoon cider vinegar, and one tablespoon dry sherry or white wine and mix well.  Set aside. If you get serious about flavor, you can try some "Fried Chili Paste" instead of cayenne. What heat! What flavor!

Tofu:
1 package of firm tofu, cut into cubes by holding the tofu on edge, slicing it three times, lay the block flat, slice again lengthwise, turn the block and slice crosswise into 1/2 inch pieces.
1 small bunch of scallions, (white bulbs discarded) cut into 1/2 inch pieces, and set aside.
1 clove garlic, minced.
3 quarter sized pieces of ginger, chopped fine.
3 tablespoons olive oil or peanut oil
Sauce: Mix in a cup 4 tablespoons mushroom flavored soy sauce (if using heavy "dark" soy, use a little less), 2 teaspoons sugar, and 1/3 cup water. Set aside.
Thickening sauce: Mix in a cup 2 teaspoons corn starch, 2 tablespoons water and 1 teaspoon toasted sesame oil. Set aside.

Directions:
Put a bowl in the oven on "Keep Warm". 
Put the cut up cabbage in a colander, ready to be rinsed.
Directions for the rice:
Cook the rice, let it sit until you are ready.
Directions for the Tofu:
Get things going by sauteing the garlic and ginger in 3 tablespoons olive oil, Carefully add the mushroom soy sauce mixture, bring to a boil, add the tofu, then cook on low, covered for 5 minutes. Then thicken the sauce by slowly adding the cornstarch mixture while stirring the tofu. Add the scallions, mix once then transfer to the warm bowl in the oven
Directions for the Cabbage:
Wipe the pan, add 3 tablespoons oil, heat until hot, then quickly rinse the cabbage, shake off excess water, and carefully add to pan. Cook until the cabbage is hot and starting to shrink down. Give the sauce mixture a stir, then slowly add it to cabbage while stirring. When the mixture thickens, you are done.
Put the rice, cabbage and tofu into your serving bowl, sprinkle with a little cayenne, and thank Irene Kuo for the recipe.

Cut up fresh corn tortillas are part of an easy, crazy delicious Tex-Mex dinner.   Condiment Heaven. A really fun Holiday meal. (Updated December 2020)

Ingredients:
One can red beans, drained but not rinsed
One can black beans, drained but not rinsed
Three tablespoons olive oil
Three cloves garlic, minced
One pint cherry tomatoes, halved
One medium red onion, chopped
One medium  green bell pepper, chopped
1/2 cup chopped Kalamata Olives
One cup cilantro coarsely chopped
4 to 6 corn tortillas, small, fresh 5" diameter 
One teaspoon cumin seed, ground
One half teaspoon cayenne pepper (optional)
One and one half teaspoons salt
Chopped Romaine as a bed for serving if you like (Nancy does)

Condiments:
Shredded cheese
Salsa
Sour cream/yogurt mix
Chopped pickled Jalapeno peppers

Directions:
Drain but don't rinse the beans. Get the chopped cilantro, olives and tortilla strips ready. (To make the strips, stack the tortillas, cut them in half, then cut the halves into 1/2" wide pieces. Toss the pieces so they don't stick together when you add them). Have your condiments ready on the dinner table.

Saute the garlic, onion, and green peppers in your soup pot for four or five minutes, add the  tomatoes, cumin, cayenne and salt, bring up to heat again and simmer covered for 10 minutes, add the beans and olives and cook about 10 minutes more, until everything is hot. Turn off the heat, scatter in the tortillas and  cilantro and mix  them in well. Serve hot, on top of chopped romaine if you like, and use the condiments with abandon.

A good winter soup. The Kalamata olives make it formidable.

Ingredients:
One can Cannellini beans, rinsed and drained
One 14oz. can diced tomatoes. I like "Fire Roasted"
One pound potatoes, bite size pieces. I like Russet for this, but almost any will do.
4 or more oz. chopped Kale. Use as much as you like
One half cup chopped Kalamata olives (I love these, good for most recipes, and a bargain)
One onion, diced
3 cloves garlic, minced or pressed
1 1/2 teaspoons salt, ground pepper to taste
Pinch of cayenne pepper

Instructions:
Saute the onion and garlic, add three cups water, the tomatoes, potatoes, half of the beans, salt, pepper and cayenne. Bring to a boil, then reduce to a simmer, cover and cook 30 minutes.
Use a potato masher or stick blender to thicken the soup to a consistency you like.
Add the Kale and the rest of the beans, and cook on low another 5 minutes.
Serve with a topping of the Kalamata olives, and grated Parmesan to taste.

Apples, Walnuts, Lentils, Prunes: Who knew? Derived from a great dish at "Panjshir" in Falls Church, Virginia. Nice idea for a Holiday. You could serve it with Curried Rice and Raita.   (Updated 12/6/20)

Ingredients:
One large onion, chopped
3 cloves garlic, minced
Three tablespoons olive oil
One 8 oz. can tomato sauce
One third cup red lentils
Half dozen pitted prunes chopped bite size (3/4 cup halved red grapes will work too. Add them at the end.)
One third cup of chopped walnuts (soak them in warm water a few hours for best taste)
2 teaspoons Garam Masala ( most supermarkets have it)
3/4 teaspoon salt, ground black pepper
One tablespoon brown sugar
One and one half cups water
One pound cored and chopped McIntosh apples. I leave the skins on.

Directions:
Saute the onion in the olive oil until  light brown. This is important.
Add the rest of the ingredients: Garlic, Masala, water, tomatoes, lentils, prunes, drained and rinsed walnuts, salt, pepper, brown sugar and apples. Bring to a boil, reduce heat and simmer for 40 minutes.
Serve with cilantro or parsley.

Another nice surprise made from a modified Rose Shulman recipe. The garlic rubbed baguette toast is boffo. (Updated November 2020)

Ingredients:
3 tablespoon olive oil
2 cans of chickpeas, rinsed and drained
6 oz. baby spinach
1/2 pint of cherry tomatoes, halved, about 5 to 6 ounces.
1 largish yellow onion
3 or 4 cloves minced garlic
1/2 cup vegetable broth or water, or a little more
1 teaspoon of salt, 1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 teaspoon cumin seed, pan toasted briefly
Thick sliced french baguette bread, toasted, rubbed with cut cloves of garlic, and drizzled with olive oil. Or, use your garlic press and make a slurry of olive oil to brush on the bread.
Some fresh lemon slices

Directions:
Toast the cumin seed and then grind it in your mortar and pestle with the salt, pepper and cayenne.
In your large saucepan/pot saute the onion and garlic in the olive oil for 5 minutes or so, add the tomatoes and simmer a few minute until the tomatoes dissolve. Add the ground spices, stock or water, and chickpeas. Bring to a boil, turn heat down and simmer for 10 minutes. Add more water or stock if the mix is too dry. It should be slightly soupy. Turn off the heat. Relax. When you are ready,  toast the bread and prepare as above.
Put your toasted bread in your serving  bowls. Turn the heat back on the chickpea mix, add the spinach and stir and cook until just wilted. Serve on the toast, and add some lemon squeezes while eating.

Sometimes potatoes just hit the spot.  It's great when something unassuming like this works.
Serve it with or without the poached egg. It is good without the egg, but great with it. (Revised November 2020)

Ingredients:
3 tablespoons olive oil
1 onion, diced
1 1/2 lbs. baby red potatoes cut in half
1 can chickpeas, rinsed and drained
I cup water or vegetable stock
1 cup cilantro chopped coarsely
6 small or three large scallions, white and green parts sliced
1/2 teaspoon cumin seeds
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1 teaspoon salt
Fresh ground pepper

Directions:
Grind the spices together in your mortar and pestle. Heat the olive oil and saute the onion well, add the ground spices, potatoes and chickpeas, and stir to coat everything. Add the stock or water, heat to just boiling, turn heat down to a simmer, cover, cook 15 minutes, stir, cover, cook another 15 minutes.
Most of the liquid will have been absorbed. Turn off the heat, add the scallions and most of the cilantro. Poach the eggs, plate the potatoes and add the poached eggs. Garnish with the remaining cilantro.

Try it. A real surprise combination of pasta and potatoes. This Southwest breakfast favorite is an excellent casual dinner. Just substitute a glass of red wine for the cup of coffee. (Revised 11/2020)

Ingredients:
One pound Russet potatoes, cut into 3/4 " chunks
One cup dry small pasta
One large red onion, chopped
One medium green bell pepper, chopped
One medium red bell pepper, chopped
One Jalapeno pepper, seeded and chopped fine, or chopped pickled hot jalapeno, both good.
One and one half teaspoons salt, one teaspoon fresh black pepper
Four Tablespoons olive oil
Four eggs
Cilantro or parsley to garnish

Directions:
This is very much a no panic meal. You can take your time, It just needs to be heated right before the poached eggs go on.

Saute/cook the onion, peppers, jalapeno, salt and pepper in the olive oil until the onion is transparent, almost brown, about five to ten minutes. Cover, turn off the heat.
Simmer  the potatoes in a small covered pot about 35 minutes in two cups of water. You want them soft enough to mash, but don't mash them.
Cook the pasta. Coordinate the pasta and potato cooking time so you can just dump them both in a colander in the sink, drain them for a second, and add them to the onion mixture.
Poke, push and prod the mixture until the potatoes lose a little of themselves to the other ingredients.
When you are ready to go, get the eggs poaching and reheat and remix the potato/pepper/pasta.
Divide into two bowls, slide the eggs on, and sprinkle on a little cayenne and black pepper.
Garnish with cilantro or parsley.

This is spicy, and fun to eat: Requires deft spoonwork. A little sour cream, a little tortilla, a bit of cilantro and a lot of good taste. Even better the next day. (Revised October 2020)
 
Ingredients:
1 medium red onion, chopped
1 medium red bell pepper, chopped
3 cloves garlic, minced
3 tablespoons olive oil
1 1/2 cups red lentils
4 1/4 cups water or vegetable stock
2  Chipotle peppers, chopped, (or 1 for less heat) and a little sauce from canned Chipolte peppers, ("Embasa", or "Goya" for example). You can freeze the extra peppers in individual snack bags.
1  14 oz.can of diced  tomatoes, undrained. I like "Fire Roasted"
1 teaspoon of cumin seed, 2 teaspoons salt and 1/2 teaspoon fresh pepper (ground together in a  mortar and pestle)
Garnish: sour cream/ Greek yogurt mixture, cilantro and toasted tortilla chips (there are a lot of fun flavored snack packs to choose from).

Directions:
Saute the onion, garlic and bell peppers in the olive oil until the onions are translucent, a few minutes. Add the spices, lentils, tomatoes, chipotle pepper and water, bring to a simmer, and cook at least 30 minutes. Use your stick blender to consolidate the ingredients.
The soup should be thick, but add a little more water if needed for the right consistency.
When done, garnish with broken tortilla chips, chopped cilantro, and the sour cream/Greek yogurt mix. Sprinkle a little cayenne pepper for color.