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)
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)
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)
Rice: One cup of rice (Jasmine is good), two cups water and half teaspoon salt. Cook like this:
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!
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.
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 just 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)
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)
Sour cream/yogurt mix
Chopped pickled Jalapeno peppers
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.
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
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)
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.
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.
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)
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
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.
All Chili recipes are dependent on the the spices used. This is a simple one that can be made more or less potent with the amounts and quality of the chili powder, salt, or additional spices like cumin or cayenne. (Revised 10/24/20)
One cup of brown or green lentils
One can of black or red beans, rinsed and drained
One can of diced tomatoes (I like to puree it with a stick blender a little before adding)
One medium green bell pepper chopped
One medium onion chopped
4 cloves of garlic minced
Two tablespoons of your best chili powder
One teaspoon of salt (or more)
Three cups of water or stock.
One cup of chopped cilantro optional
Saute the onions, green pepper and garlic in three tablespoons of olive oil for about five minutes, add the rest of the ingredients except the beans. Bring to a boil then simmer for 35 to 50 minutes, until the lentils are very tender. Add the beans, bring back to a boil, then simmer for another 10 minutes. Add optional cilantro.
Serve with sour cream or yogurt.
Oh boy. This is slightly modified Indian Dal recipe from Nigella Lawson of the NYT. Wonderful with Jasmine rice on the side. "Dal" is an Indian word for a thick soup made with "pulses": lentils, peas or beans. (modified October 2020)
One medium sweet potato, about 10 ounces, chopped
One medium yellow or red onion, diced
3 cloves garlic, minced
4 quarter sized pieces of fresh ginger, minced
3 tablespoons olive oil
1 cup red lentils
1 cup halved cherry tomatoes (or 8 oz. can tomato sauce)
1/2 teaspoon each of turmeric, cumin seed, coriander seed, ground ginger, and 1 teaspoon salt.
1/4 teaspoon each black pepper and cayenne . Grind all the spices together in a mortar and pestle.
About one and a quarter cup water or vegetable stock ( adjust for proper consistency)
1 can coconut milk
For the rice: 1/2 cup jasmine rice, 1 cup water, 1/2 teaspoon salt, some black pepper and a little curry powder. Bring to a boil in a small saucepan, cover, turn to lowest simmer, cook for 20 minutes without peeking, turn off heat and let sit for 10 minutes.
In your soup pot saute the sweet potato, onion, garlic and ginger in the olive oil for about ten minutes, or until the onions are transparent
Add the spices and the lentils and stir until coated with oil
Add the tomatoes, water and coconut milk
Heat until boiling, then reduce to a simmer
(Pause for a minute to get the rice going)
Cook the dal mixture about 35 minutes, checking and stirring to prevent the dal sticking to bottom of pan. Turn off the heat, use a potato masher or stick blender to break up and mix the ingredients. The consistency should be like a very thick soup or a puree.
Serve the dal with the rice on the side, sour cream or plain Greek yogurt and some cilantro and cayenne pepper for color.
Another very simple and surprising meal. And it is so good for you that you will live into your 90's and die in your sleep after winning the charity dance marathon. This and recipe #30 really work well served on toasted garlic rubbed sourdough or French bread (Revised September 2020)
Two cans cannellini beans, rinsed and drained
One half of a 7oz. jar of sun dried tomatoes in oil, chopped
Half a 12oz. bag of chopped kale
Three cloves garlic, minced
2 Tablespoons cider vinegar
Half or more teaspoon salt, fresh ground black pepper, cayenne pepper
In a large bowl add the beans, chopped tomatoes, two tablespoons of the oil from the tomatoes, the vinegar, salt, pepper and cayenne, and mix.
In your wok or deep sauce pan saute the garlic in two tablespoons olive oil, then add the kale and two tablespoons water. Saute the kale until wilted, just a minute or two. Stir in the bean mixture and heat and sir until mixture is hot. Add a little water if needed. Serve over garlic rubbed toasted sourdough or other thick sliced bread.
A wonderful soup. You can experiment with toppings. (Revised September 2020)
One 14 to 16 oz. package of frozen corn, yellow or white, or both
3/4 pound red potatoes, cut into bite size pieces
One medium yellow onion, chopped
3 cloves garlic, minced
4 quarter size pieces fresh ginger, minced
Two serrano or jalapeno chilies, sliced thin, or red pepper flakes, or cayenne, all to taste. The soup should be a little spicy.
3 tablespoons olive oil
One can full fat coconut milk
2 cups vegetable stock or water
One teaspoon plus of salt
Lime wedges for squeezing, and chopped pickled jalapenos for garnish
Saute the onions, garlic, ginger and peppers in the olive oil a few minutes.
Add the rest of the ingredients. Bring to a boil, then simmer for 1/2 hour.
When you are ready, use your potato masher or an immersion blender to thicken the soup.
Garnish with the pickled jalapeno and squeeze some lime while you eat.
This is a once a week favorite. Try it with different beans and pastas. Always satisfying. Great with a poached egg on top. (Revised October 2020)
One can (drained and rinsed) of cannelloni, red or black beans
One pint container of cherry tomatoes, halved (around 10 to 12 oz.)
One half large onion
Three cloves garlic, minced
2 cups dried pasta, medium shells, penne, cellentani or similar,
One half teaspoon salt, more to taste
Optional ground hot pepper flakes or cayenne
Chunk of Parmesan for grating
One cup chopped cilantro.
Saute the onions and garlic, add the tomatoes, salt and pepper (and pepper flakes) and cook covered on low until the tomatoes dissolve, about 10 minutes or a little more. Add the beans, and cook another ten minutes. Check and stir every 5 minutes or so to be sure the tomato mixture does not stick to the pan. Turn off the heat, and when you are ready, start the pasta.
Cook the pasta al dente, add to the tomato and beans. cook, stir, turn off the heat and mix in most of the cilantro.
Serve with cilantro garnish and grated Parmesan. We like Parmigiano Reggiano. Adding a poached egg makes this dish super.
This has been moving up the charts at our house. A fun change, and really easy. Really. (Edited September 7, 2020)
The zest and juice of one lemon
1/2 small container of full fat Ricotta (about a cup)
3/4 cup grated Parmesan
3/4 pound large shells or any pasta you are fond of.
While you are boiling the salted water for your pasta, mix the cheeses, the lemon juice and the zest in your large sauce pan or wok. No heat required. I like to add a half teaspoon of salt, fresh pepper and a little cayenne too.
A few minutes before your pasta is done, take 1/3 cup of the pasta water and mix it with the cheese mixture.
When the pasta is done, drain it, then blend it into the cheese mixture. Done. Serve and garnish with black pepper and a few hot pepper flakes.
There may be better sandwiches, and perhaps faster to make sandwiches, but there is no better tasting, faster to make sandwich. An unexpectedly rewarding texture. The ingredients are important.
Arnold or Pepperidge Farm seeded rye
Skippy Chunky peanut butter
Claussen Kosher dill sandwich slice pickles
There is debate whether to coat both or one slice. I like both.
Now my vice of choice. A coconut variation of the 666er. (Revised 6/9/20)
Ghiradelli 60% dark chocolate baking chips
Baker's sweet coconut flakes,
Maybe a little coarse salt.
Put about an ounce of chips in as many baking cups as you like, put the cups on a plate and microwave for two or three minutes, until just melted (All microwaves are different)
Take out and stir between a pinch and a gob of coconut flakes into each cup using a toothpick. Add a pinch of coarse salt if you like. Cool. Despair.
A tangy mostly yogurt dressing and almost total nutrition make this a very easy lunch or dinner. You have to chill it for best flavor and texture. A slaw for survivalists: if you keep these ingredients in the bunker you can probably make it to the End of Days.
One small cabbage, enough to make about a pound sliced. Slice it thinly like cole slaw.
One can of red kidney beans drained and rinsed
One half pound of pasta
One half red onion sliced thinly and chopped once or twice
One carrot grated
1/2 cup Greek yogurt, whole milk works best
1/4 cup Hellman's Original mayonnaise (not low fat)
For the dressing combine 1/2 cup Greek yogurt with 1/4 cup Hellman's mayonnaise, 3 tablespoons cider vinegar, one tablespoon sugar, one teaspoon salt, and 1/4 teaspoon fresh ground pepper. Whisk together with a fork.
Cook the pasta in salted water until done, drain and rinse with cold water. In a large bowl combine all the ingredients with the dressing, and chill for at least a half an hour. It is even better the next day.
Spanish Brown lentils are available in some specialty stores, but you don't need them for this recipe. They just sound tastier. Use any color lentil but red, which get mushy. This is the only simple lentil salad recipe that I actually want to eat, not just take to the pot luck fund raiser. (Updated 6/4/20)
One cup of brown or green lentils (You can buy Spanish Pardina brown lentils direct from the farm, Look up Palouse Brand)
2 1/2 cups water
Half a small red onion chopped
One small red bell pepper chopped
One cucumber, peeled, cut in half lengthwise, de-seeded with a spoon, the halves cut into 1/2"strips, then chopped 1/4" long.
2 cups parsley leaves.
Feta cheese for garnish
Romaine lettuce or other green as bed for serving optional
Cook the lentils in the 2 1/2 cups water or stock with 1/2 teaspoon salt for 30-35 minutes, then put in a colander, rinse with cold water and let sit until you are ready.
Make the dressing: Combine 5 tablespoons olive oil, 2 tablespoons lemon juice, one clove of garlic finely minced or put through a press, 1 full teaspoon Dijon mustard, and a little more than a 1/2 teaspoon each of salt and sugar, and whisk to combine.
When you are all set, combine the lentils, the vegetables and the dressing, serve and garnish with some feta cheese.
A bed of greens for serving is a nice addition, Romaine, Iceberg, or baby spinach.
If you can find ripe tomatoes, this is great. No cooking except for the pasta. Thanks to Rose Shulman for the inspiration.
3/4 pound ripe tomatoes, chopped
1 can of small red beans or your bean of choice, rinsed and drained
1 cup of Ditalini pasta. You can use any small pasta or pearl couscous. I liked the sound of Ditalini.
One large garlic clove, finely minced or put through a press.
1/3 cup chopped basil
1/2 cup chopped red onion
A couple scallions, white parts chopped, green parts 1/2"
Romaine, Spinach or Iceberg to make a bed of greens in your bowl.
A sprinkling of feta cheese
In a large bowl combine the tomatoes, garlic, onion, basil and scallions with a tablespoon of balsamic vinegar, 3 tablespoons of olive oil, a teaspoon of salt and some fresh black pepper. Let it sit at least 15 minutes while you make your pasta. Stir a few times.
When you are ready put the beans in a colander, dump the cooked pasta on top, rinse both with cold water. Then add the pasta and beans to the tomato mixture, and mix well. Make a bed of greens in your bowl, add the mixture, and crumble some feta on top.
The highway to diet hell is paved with these dark chocolate treats. Three and a half minutes from start to perdition.
Ghiradelli 60% dark chocolate baking chips
Crumbled nuts (peanuts, almonds, whatever)
Put about an ounce of chocolate chips each in a small paper or silicone muffin cup on a small plate, put plate in microwave for about 2 minutes. You want the chips to just melt. Take out, add some nuts, mix with a toothpick, sprinkle a little coarse salt on top, cool.
The first one is free. Don't eat the paper.
(Actually, we have found the silicone baking cups work very well)
Almost worthwhile getting a cold so you can have this. Use any noodle or mushroom you like. Don't make it if you are horrified of salt.
One pound of mushrooms chopped very coarsely
Half a pound of noodles, your choice
One medium onion, chopped fine
4 cloves of garlic, minced
One small bunch of scallions, chopped fine. Leave 4" of green parts and cut them 1/2" for garnish
3 tablespoons olive oil
2 teaspoons toasted sesame oil
3/4 teaspoon red pepper flakes
1/3 cup good soy sauce. Low sodium soy sauce is not good soy sauce, Add more at the table if you like.
1/4 cup rice or red wine vinegar
3 cups vegetable stock or water. Add more if you want a weaker broth
In your wok or deep pan saute the garlic, onions, scallions and pepper flakes on medium-high heat, then add the chopped mushrooms. Cook and stir the mushrooms until they lose most of their water and are browned, about ten minutes.
Add the soy sauce, vinegar, water or vegetable stock and sesame oil, and cook at a simmer for 10 minutes. Turn off the heat and relax. When you have finished your drink, put your noodles in boiling salted water and cook until almost done. Drain and add them to the broth, and cook for a minute or two.
Put the noodles into your bowls with tongs, then ladle the mushroom broth on top, and add the scallion slices.
As close as you can come to saying the hell with it and not feel bad the next morning. If you like burgers because they are the best way to eat condiments, this will work.
The potatoes are simple and delicious.
One can of black beans, rinsed and drained, then mashed in a large bowl using a potato masher.
One half cup of rolled oats
2 scallions, trimmed and chopped
One tablespoon red wine vinegar
One tablespoon good soy sauce, with plenty of sodium
One quarter cup walnuts, pulsed or chopped fine
Two cloves garlic, minced fine
One half teaspoon each of chili powder and smoked paprika
Two Russet potatoes. Cut them in half lengthwise, then cut the halves into three wedges each.
Add the other ingredients to the mashed beans and mix well, then let sit for 5 minutes while the ingredients meld.
Divide the beans into two portions, and shape the mixture into two thick patties. (You could also make four small patties) Gingerly put them on a plate.
Make the potatoes: coat the wedges with olive oil, put them on a cookie sheet, salt them, and slide them into a preheated 425 degree oven. Cook for 40 to 45 minutes.
When the potatoes are almost done, heat a skillet over low/medium heat with a little oil. When the skillet is hot, add the burgers and cook around 5 minutes a side. They will brown and heat through.
Serve with as many condiments as you like. You're the boss.
Fast and fun, and close enough to the real thing. It's good with the eggs, but you can do without. (Edited February 2020)
Half pound of angel hair pasta ( I break the package in half to make the pieces manageable)
1 lime. Use half for sauce and cut other half into thin wedges for squeezing.
2 Tablespoons olive oil
1 Tablespoon rice vinegar
1/3 cup peanuts, crushed in your mortar and pestle
3 scallions, white parts sliced fine, green parts 1" long.
One carrot, grated
2 Cups or more of Mung Bean sprouts. If they are packaged, make sure they should be white and crisp. (We just started sprouting our own from seed so we could be sure of freshness.)
Sauce: Mix together the juice of half the lime, one tablespoon rice vinegar, 2 tablespoons sugar, 3 tablespoons good soy sauce, 1 tablespoon toasted sesame oil, 2 cloves minced garlic, and 1/4 teaspoon cayenne or a squirt of Sriracha sauce.
Heat the olive oil in your wok or deep saucepan, crack the eggs on the oil, turn off the heat, and just let them sit there. They should partially cook with nice white edges. Relax.
When you are ready, cook the pasta. Drain and put directly on the eggs. Then turn on the heat, medium high, and stir and cook just a minute or two until the eggs are done. Then turn off the heat, add the vegetables and the sauce, combine everything well, and serve with the crushed peanuts and lime wedges, which are important.
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.
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
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.
Psst. Looking for a good time, sailor? White chocolate company on the road to diet ruin.
(Like 666ers but without the consolation that they might be good for you.)
Ghiradelli White Chocolate Chips
Put around 3/4 oz. of chips in a paper or silicone baking cup, put on a plate, put in microwave. White chocolate melts at a lower temperature, so set your microwave to 'Soften/Melt" select "Chocolate" select "08 oz." and press enter. It should display 3 minutes. You might have to experiment.
Take out, sprinkle a little ground cinnamon on top, swirl with a toothpick if you want, cool in the fridge. and abandon hope.
This slightly modified David Tanis recipe is a fun, fast summery meal. with a similar easy preparation to the the Arugula/Pasta recipe. The only cooking is the quickly boiled pasta. The angel hair pasta is thin enough to soak up the tomato, garlic, pepper marinade. A great recipe for ripe cherry tomatoes.
You can serve it hot, but it is just as good at room temperature. "Pasta Fredda"
3/4 lb. Angel Hair or thin spaghetti pasta
3/4 lb. of your best cherry tomatoes (you can use any ripe tomato) cut it into small pieces.
One red or yellow bell pepper, or half of each, finely diced
2 cloves garlic, finely minced
1 Teaspoon of salt, 1/4 teaspoon ground black pepper
1/4 teaspoon pepper flakes or sprinkle of cayenne
2 oz. feta cheese
In a large pasta bowl put two tablespoons red wine vinegar, 3 tablespoons olive oil, salt and pepper, the minced garlic, the pepper flakes or cayenne, the diced bell pepper and the cherry tomatoes. Stir several times while marinating for at least a half hour.
When ready, cook and drain the pasta, add it to the bowl, and do your best to mix the pasta and tomatoes. You can let it sit the sauce to soak up the liquid. Serve with crumbled feta, and decorate with some basil leaves or whatever you have on hand.
A messy delight. If you've never tried Banh Mi, you are in for a treat. This is an easy version made with eggs or hummus. Make sure you have a really fresh bread. (Updated July 2019)
1 sourdough baguette, cut in half, and slit sideways to open like a book. Pull some of the bread out to make room for the ingredients. (Update: We have had better luck recently with a loaf shape sourdough. Cut it in half lengthwise, slit the halves, open like a book, and pull out most of the dough.)
4 eggs or plain hummus about 6 oz.
2 medium jalapeno peppers, de-seeded and cut into matchstick strips
1/2 large cucumber, peeled, cut in half lengthwise, de-seeded, and cut into @ half inch strips
1 cup or more cilantro leaves, coarsely chopped
1 large carrot, grated into a small bowl, and mixed with 1 tablespoon sugar, 1 teaspoon salt, and 3 tablespoons cider vinegar. (If you get rabid about Banh Mi, you can make the slaw with half carrot and half Daikon radish)
Hellman's real mayonnaise
Sriracha hot sauce
Start by making the carrot mixture. Stir well, cover with with a dish, and marinate for at least 15 minutes while you make the sandwiches. Stir a few times while you are underway.
If using eggs, crack the eggs into a bowl, add 1/2 teaspoon each of salt and fresh pepper and beat lightly
Get the peppers, cucumber and cilantro ready, Relax, maybe have a drink.
When you are ready to go, prepare the bread, and put a good schmear of mayo and a line of hot sauce on one or both sides.
Drain the liquid from the carrot mixture.
If using eggs, cook the eggs lightly scrambled. When the eggs are done, ladle the eggs into the bottom half of each sandwich.
If using hummus, spread on bottom halves of sandwiches.
Add the jalapeno, cucumber, the marinated carrots and cilantro.
Close the sandwich, and cut each sandwich in half.
Tom David Recipe Blog: Great stove top vegetarian meals for two hungry people. And no advertising!
(1) Pasta, Garlic, Olive Oil and Eggs
(2) White Bean, Pasta and Kalamata Olive Salad
(3) Beans with Pasta and Cherry Tomato
(4) One Pan Pasta with Poached Egg
(5) Rigatoni with Tomato and Arugula
(6) Cold Arugula, Basil, Tomato with Hot Pasta
(7) Greek Salad with Pasta and Spinach
(8) Rice with Eggs and Scallions
(9) Curried Yellow Split Pea, Potato and Coconut Soup
(10) Sweet Potato and Red Lentil Dal
(11) Cuban Black Bean Soup
(12) Lentil and Rice Soup
(13) Potato, Pasta and Peppers
(14) Simple White Bean and Pasta Soup
(15) Tofu, Cabbage and Rice
(16) Red Lentil Soup with Chipotle Peppers
(17) Banh Mi (Vietnamese Sandwich)
(18) One Pot Pasta Alfredo
(19) Costa Rican Beans and Rice
(20) Indian Spiced Red Bean"Masala" and Rice
(21) Festivus Red and Black Bean Tortilla Bowl
(22) Pasta, Pesto, Potatoes and Green Beans
23) Summer Corn Salad w/Lime/Yogurt Dressing
(24) Angel Hair Pasta with Cherry Tomatoes and Bell Peppers
(25) Seib Chalow with Apples
(27) Chinese Tomatoes and Eggs
(28) Cold Asian Pasta Salad
(29) Baby Red Potatoes and Chickpeas
(30) Baby Spinach and Chickpeas on Garlic Toast
(31) Pad Thom
(32) Spicy Potato and Corn Soup
(33) Two Cheese and Lemon Pasta
(34) Kale, Cannellini and Sun Dried Tomatoes
(35) Noodles in Hot and Sour Mushroom Broth
(36) White Beans, Pasta and Parsley with Lemon
(37) Marinated Tomato, Bean and Pasta Salad
(38) Spanish Brown Lentil Salad
(39) Cabbage, Pasta and Red Bean Salad
(40) Corn, Bean and Rice Salad
(41) Bean and Lentil Chili
(42) Kale, Potato and Bean Soup with Kalamata Topping
(44) Black Bean Burger with Baked Potato Wedges
(45) Lemony Red Lentil Soup
(46) Cacio e Pepe
(47) Yo Po Mian
(48) Cabbage Frittata
(49) Mushroom Congee
(50) Pasta and Chickpea Stew
(51) Black Bean Taco
(52) Poached Egg on Farro
Carrot, Cheese, and Pickle Sandwich
Peanut Butter and Pickle Sandwich
Tokyo Butter Rice
Indian Cucumber Raita
Mortar and Pestle Pesto
Ice Cream Cookie