If you like mushrooms*, this is a easy, pleasing meal with just a few ingredients. (* This may make you decide you like mushrooms after all.) This recipe is similar to Noodles in Hot and Sour Mushroom Broth, which I like a little better.

Ingredients:
One pound package of "Baby Bella" sliced mushrooms. You can use any mushrooms you like, slice them about a quarter inch thick
12 ounces thin pasta, linguini works well
3 bunches of scallions (about 8-10 ounces), white parts sliced thin, green parts 1" long. Reserve some for garnish
4 quarter sized pieces of fresh ginger, minced
3 cloves garlic, minced
3 tablespoons olive oil

Sauce: Mix together 3 tablespoons good soy sauce, 2 teaspoons sugar, 1/4 teaspoon cayenne, and one tablespoon toasted sesame oil.

Directions:
Saute the garlic and ginger in the oil over medium high heat for a minute, add the scallions, saute another minute, add the mushrooms and cook for about 10 minutes. The mushrooms will try to stick to the pan at first, then will release some water, then most of the liquid will boil off.
Add the sauce, turn off the heat.  When you are ready, cook the pasta and add it to the mushroom mixture, heat and serve. Garnish with reserved scallions.

Fun and fast to put together, and a family favorite. You can use any short pasta. Probably the most popular of these recipes. (Revised 4/2/19)

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 cup of Kalamata olives (bulk baby olives from Amazon save you a ton)
1/2 red onion
1/2 of a 6oz block of feta cheese

Directions:
Make the dressing first: To 1/3 cup olive oil, add the juice of one fresh lemon (or 3 tablespoons 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.

Wonderful dinner, and easy to make. Just get the different elements ready, and then go at it.

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.

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 "dark" soy, use 2 tablespoons), 2 teaspoons sugar, and 1/3 cup water. Set aside. (For more mushroom flavor, add 3 or 4 chopped dried mushrooms and 1/4 cup water to the sauce. Recommended.)
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.

Apples, Walnuts, Prunes: Who knew? Derived from a great dish at "Panjshir" in Falls Church, Virginia.
If you feel sporty serve it with Curried Rice and Raita.  
(Updated 9/7/19)

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.

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).

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
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, 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.

 We are having this a lot this winter.  Brown lentils are easy to find, and inherently tasty. The rice in this soup version adds some chewiness. Preposterously satisfying meal from simple ingredients.

Ingredients:
One cup brown lentils
One third cup brown rice (If you prefer, omit the rice and add 1/2 cup dried pasta at the end until cooked)
One medium carrot, grated
One medium yellow or red onion, chopped
Three cloves garlic, minced
Three tablespoons olive oil
Two teaspoons salt, one teaspoon fresh black pepper
1/4 teaspoon of cayenne
One 8 oz can of tomato sauce
One cup chopped cilantro
5 cups water (best with Vegetable Stock)
Grated Parmesan and cilantro for garnish, with an olive oil drizzle.

Directions:
In your soup pot saute the onions, carrots and garlic in the olive oil until soft, Add the water, lentils, rice, tomato sauce, salt and pepper and cayenne, and bring to a boil. (You can mix all the dry ingredients  in one of your serving bowls while the vegetables are cooking, to save time.)
Reduce heat to a simmer, cover, and cook at least 45 minutes. You want the lentils to be mushy and the soup thick. Add most of the cilantro for the last 10 minutes.
Serve with Parmesan, a drizzle of olive oil, and cilantro.

Al dente Rigatoni pasta combined with the tomato and arugula makes for both great taste and texture.

Ingredients:
12 oz. rigatoni pasta
10 oz. or a pint container of ripe cherry tomatoes
2 cups packed arugula, (about half of a 5 oz, bag), chopped coarsely
3 cloves garlic
4 tablespoons olive oil
3/4 teaspoon salt
Freshly ground black pepper
Fresh Parmesan for serving

Directions:
Saute the minced garlic in the olive oil, halve the tomatoes and add them with the salt and pepper, cover and cook on low for 10 to 20 minutes until the tomatoes have dissolved. Check and stir every 5 minutes or so to be sure the tomatoes don't stick to the pan. Turn off the heat until you are ready to go with the pasta.
Cook the pasta in salted water "al dente", add it to the pan, turn heat on and stir to coat with the tomato mixture, then add the arugula. Cook a few seconds, just until the arugula wilts. Serve hot with Parmesan cheese on the side.

This is lifted almost entirely from a Betty Crocker recipe. Wonderful tastes, and unfussy preparation.  Make sure you cook the peas long enough to dissolve, 45 minutes plus. (See note below about soaking peas)

Ingredients:
One cup yellow split peas
Half pound red potatoes, cubed
Three tablespoons olive oil
One medium onion, chopped
One medium carrot, grated
One medium red bell pepper, chopped
3 cloves garlic, minced
1/4 teaspoon cayenne pepper
3 quarter size pieces of fresh ginger, minced
Tablespoon of curry powder (choose your best)
One can of coconut milk
One half teaspoon of salt and 1/4 teaspoon fresh pepper
2 1/2 cups water, or more for proper consistency
Topping: One cup Greek yogurt mixed with three tablespoons chopped fresh cilantro.

Directions:
Cook the onion, garlic, bell pepper, carrot, ginger and salt and pepper with the olive oil until the onion is soft. Add the curry powder and cayenne and stir until things start to smell great. Add 2 1?2 cups water, the can of coconut milk, the split peas and the potatoes.
Bring to a boil, then cook at a simmer for 45 minutes to an hour. You want the split peas to disintegrate. Stir every once in a while while it cooks. (Note: If you can plan ahead, boil the 2 1/2 cups water,  then use a heat proof bowl to soak the peas in the boiling water, and let sit for a few hours. The soup will only take 30 minutes or so this way.)
Serve with dollops of the yogurt/cilantro mixture. Sprinkle some ground hot red pepper on top for color and hits of heat.

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.
 
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
1  Chipotle pepper, chopped, (or 2 for more heat) and a little sauce from canned Chipolte peppers, ("Embasa", or "Goya" for example). You can freeze the extra peppers in individual snack bags.
One 14 oz.can of diced "fire roasted" tomatoes, undrained
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

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  45 minutes. You want the lentils to disintegrate.
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.

  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 3/20/20)

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
1/2 Cup tomato sauce (8 oz. can) or handful of cherry tomatoes chopped
3 Cloves garlic, minced
3 Tablespoons olive oil
1/2 Teaspoon cumin seed, ground in your mortar and pestle
1/4 Teaspoon ground cayenne pepper
1/2 teaspoon salt, 1/2 teaspoon fresh ground pepper
1 Cup 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 and cayenne, 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, tomatoes or tomato sauce  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.
Serve with poached eggs if wanted, and cilantro for garnish.

 Red beans with intense flavors. Easy to make, and inexpensive. Try to find fresh spices, it will pay off.
You could serve this with Raita as a side or as a topping. You could try it with Curried Rice too.

Ingredients:
Rice:
3/4 cup rice with 1 1/2 cups water and pinch of salt
Masala:
Two cans red kidney beans or Goya red beans, drained
3 Tablespoons olive oil
One large red onion, chopped
Three cloves garlic, minced
Two quarter sized pieces of fresh ginger, minced
One half pint cherry tomatoes, halved, or 8 oz. can of tomato sauce
3/4 cup coconut milk (more if needed. You want just enough liquid to maintain a simmer.)
1/2 teaspoon cumin seed, 1/2 teaspoon coriander seed, 1/2 teaspoon paprika, 1/4 teaspoon cayenne and one teaspoon  salt, all ground together in your mortar and pestle. (For even more of a thrill, add a teaspoon of curry powder.)
Cilantro and Sour Cream/Yogurt mixture for garnish

Directions:
In your soup pot, add the olive oil and saute the onions well, almost to browning, then the garlic and ginger for a few more minutes.
Add the tomatoes, spices, beans and the coconut milk and simmer for at least a half hour, stirring occasionally  to stop sticking.
Cook the rice like this:
When you are all set, use a potato masher to thicken the beans to a porridge like consistency.
Garnish with cilantro, add a dollop of sour cream/yogurt mixture, and a sprinkle of cayenne.
Serve with the rice on the side.

Once you learn how to cook the eggs, this is a fine meal, and you will feel virtuous.

Ingredients:
5 eggs
Most of a bunch of scallions, enough to make one cup
One cup of uncooked white rice
4 Tablespoons olive or peanut oil
1 1/2 teaspoons salt
 
Directions:
Get the rice going first. In small pot add 2 cups of water to one cup of rice and a teaspoon of salt. Bring to a boil, reduce heat to barely simmer, cover, and cook 20 minutes. Turn off heat and let sit for at least ten minutes. Don't peek at the rice, the steam is important.
Cut the scallions into thin slices for the white parts, and into half inch long slices for the dark green parts. Set aside.
Beat the eggs with 1/2 teaspoon salt. In a large saute pan or wok heat three tablespoons oil until very hot but not smoking. Pour the eggs into the pan. As they puff around the edges, tilt the pan towards you and push the eggs back with a spatula. Continue pushing and tilting until the eggs are just done, the slide them onto a dish and set aside. This method, from Irene Kuo, adds a nice texture to the cooked eggs.
When you are ready, add a tablespoon of oil to the pan, turn heat to medium high, add the scallions, stir a few times, then add the cooked rice. Use your spatula to break the rice up, add the eggs, poke and prod until everything is heated and mixed.
Serve with soy sauce if you like. Kikkoman is very good.

Cut up fresh corn tortillas are part of an easy, crazy delicious Tex-Mex dinner.   Condiment Heaven.

Ingredients:
One can red beans (Goya is a good brand), drained
One can black beans, drained
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  (La Banderita brand is good)
One teaspoon cumin seed, ground
One half teaspoon cayenne pepper (optional)
One and one half teaspoons salt

Condiments:
Shredded cheese
Salsa (Goya Salsa Verde is good)
Sour cream/yogurt mix
Chopped pickled Jalapeno peppers
Lime wedges

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  on the dinner table.
Put the olive oil, garlic, onion, green pepper, tomatoes, cumin, cayenne and salt in your soup pot and saute on medium high for 4 to 5 minutes, add the beans and olives and cook about 4 minutes more, until everything is hot. Turn off the heat, scatter in the tortillas and  cilantro and mix  them in well. Serve hot, and use the condiments with abandon.

Our entry in the "World's Best Everyday Sandwich" contest. A modified version of the Sheila's Special from Something Natural on Nantucket. ( All bets are off if you substitute ingredients)

Ingredients:
Arnold's or Pepperidge Farm whole wheat bread
1/2 pound carrots, grated with 1/4 holes on box grater
4 slices domestic Swiss cheese, 2 on each sandwich
Claussen Kosher Dill Sandwich Slices, 3 on each sandwich
Hellmann's Real Mayonnaise
Dab of Dijon mustard

Directions:
Do your best to form half the grated carrots on one side of each sandwich. You are trying to make a carrot patty in the shape of the slice of bread
Put two slices Swiss on top of the carrot patty
Lay 3 pickles slices across the cheese
Spread a dab of Dijon and good schmear of Hellmann's on the other bread slice, close the sandwich and cut across in half.

You don't need much to make beans taste good, they already have that covered.

Ingredients:
3 cans of navy or cannelloni beans, drained and rinsed.
4 tablespoons olive oil
1 carrot, grated
1 medium yellow onion, chopped
3 cloves of garlic, minced
1 teaspoon salt, 1/2 teaspoon fresh black pepper
2 1/4 cups water

Directions:
In your soup pot saute/cook the onion, garlic, carrot and salt and pepper in the olive oil until the onion is transparent.
Add the beans and 2 1/4 cups water, bring to a boil, then simmer covered a half hour to 40 minutes, until the beans start to lose their structure.
Turn off the heat and use your potato masher to break the beans up into a porridge like consistency.
Serve with a drizzle of olive oil, some cilantro, and sprinkle on some cayenne for some spice and color, 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.

Black beans, a few spices, raw onion and vinegar.  Hard to beat.

Ingredients:
3 cans black beans, rinsed and drained
One 8 oz, can tomato sauce
One small yellow onion, chopped
One small green pepper, chopped
3 cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon each cumin seed, oregano, cayenne pepper and one teaspoon salt ground together in a mortar and pestle
2 cups water or vegetable stock
Toppings: Chopped red onion, sour cream/Greek yogurt mixture, red wine vinegar

Directions:
In your soup pot saute the onion, garlic and green pepper in the olive oil until soft, about 5 minutes. Add the tomatoes, beans and water, ground spices, and bring to a boil.
Reduce heat and simmer, covered, until the beans begin to fall apart, 30 to 45 minutes.
Turn heat off and use a potato masher to thicken the soup into almost a puree.
Serve with the sour cream and red onions, and sprinkle liberally with red wine vinegar as you eat. It is hard to overdo it.

Sauteing the vegetables first makes this one pan pasta even better. The linguini absorbs the dense flavors as it cooks.  You will need to pay attention to the ingredient amounts to make this work. The egg is a tasty option.

Ingredients:
12 oz. linguine
12 oz. ripe cherry tomatoes, halved
One medium onion, chopped
4 cloves garlic, minced
4 tablespoons olive oil
One sprig or 4 to 5 large leaves basil, chopped
1/4 teaspoon of red pepper flakes (optional)
1 1/2 Teaspoons of salt
Ground black pepper
4 cups water
Fresh Parmesan for serving

Directions:
Saute the chopped onion and minced garlic in the 4 tablespoons olive oil, then add the halved or quartered cherry tomatoes, chopped basil, red pepper flakes and salt and pepper. Cover and cook on low for ten to fifteen minutes or until the tomatoes dissolve, checking every 5 minutes or so to be sure the tomatoes are not sticking to the pan.
Turn the heat off, add the 4 cups water, and relax, maybe have that glass of wine.
When you are ready to go, break the linguini in half by bending the package over the edge of the counter top. Take 12 oz of the linguine, spread it in the pot and turn heat on high. Poke and prod the pasta while cooking to keep the strands separated.
Turn off the heat quickly when there is no more liquid bubbling in the pan, which should take 10 to 12 minutes. It will look as if there is too much liquid, but the water will be absorbed quickly at the end.
Top with a poached egg and serve with fresh grated Parmesan cheese.

From James Beard to Craig Claiborne to here. No offense, but you have not lived until this bread comes out of the oven and settles down next to your Black Bean soup. A little under ten minutes of actual work to go from plain flour to greatness.

Ingredients:
1 cup water
1 1/2 teaspoons packaged dry yeast
2 teaspoons salt
2 teaspoons sugar
3 to 4 cups all purpose flour (buy a small 2 pound bag)

Directions:
Use hot tap water to warm a mixing bowl ( I use a 9" Pyrex) for a few minutes.
When you are ready to start, turn the oven on "Keep Warm" and set the timer for 10 minutes.
Put one cup warm water in the warmed mixing bowl, add the sugar and salt, stir, add the yeast, stir,
then start adding flour straight from the bag, mixing with a wooden spoon.
Add flour and stir until the dough starts to form a ball and pulls away from the bowl. Use your floured hands to pull the dough off the spoon and start forming the dough into a ball, adding more flour as you need it.
Add a layer of flour to your cutting board/countertop, drop the ball of flour on it  and start to push and pull the dough until you have a kind springy ball about the size of a small grapefruit. You will be adding sprinklings of flour while you knead.
Leave the ball of flour on the counter while you clean the bowl. Dry the bowl out, put a little olive oil in the bowl, spread it around with your fingers, put the dough in the bowl and turn it to coat with the olive oil.
Put a damp towel over the bowl.
The oven timer should go off about now. The oven needs to be warm , but not hot. You need a warm place (optimum temp is 80 to 85 degrees) to let the yeast work.  Open the oven the whole way to let the hottest air out, put the bowl in the oven, shut the door, and wait one hour.
OK. When you open the oven an hour later, the dough should have about doubled in size. If so, dump it onto your floured surface,  mold it a little, cut it in two, and shape the dough into round loaves or longish rolls, like French bread.
Put them on a parchment lined baking sheet, and let them rise for five minutes. Then slash the tops crosswise two or three times, and using a brush or paper towel, gently coat the tops with water.
Slip the baking pan into the oven, turn to 400 degrees, and wait 40 to 45 minute until the bread is crusty and brown. Take it out and serve it as soon as you can handle the loaves, only a few minutes.
If ever butter was put to better use, I'd like to know.

Raita is an cooling Indian side dish made with yogurt. This version is done with grated cucumbers.

Ingredients:
Two small cucumbers, peeled, cut in half lengthwise, deseeded with a spoon, and grated with the 1/4" holes on your box grater.
2 cups plain yogurt
3 tablespoons fresh lemon juice
2 tablespoons chopped mint
1 teaspoon sugar
1/2 teaspoon salt

Directions:
Mix the lemon juice, mint, sugar, salt and yogurt with the cucumbers (squeeze some of the moisture out of the grated cucumber before adding to the other ingredients).
Let sit for a few hours in the refrigerator, stirring once if you remember. The flavors deepen and mellow.

Not fast, but good and easy. If you want to add a little more flavor and nutrition to the recipes that call for water, use vegetable stock for some or all of the water. This recipe makes a lot of stock, that you can freeze in one or two cup portions, and use for months.

Ingredients:
3 onions, very roughly chopped
2 heads of garlic, halved sideways. You can leave the skin on.
8 to 10 carrots, roughly chopped
Parsley, flat leaf, one bunch
Celery, most of a bunch, with leaves, roughly chopped
2 tomatoes or an 8 oz. can tomato sauce
Mushrooms, halved, about 8 large, fresh or dried
1 tablespoon whole black peppercorns
1 tablespoon salt

Directions:
Put all the ingredients in a large pot, add 6 quarts of water, cover, bring to a boil, uncover and simmer
until the stock is reduced by half, about 2 hours. Cool, put a colander over another large pot or bowl, dredge the vegetables out into the colander as many times as it takes to mostly clear the cooking pot,
then strain the rest through the colander. You will have to empty the colander of the vegetable residue a few times.

A coconut variation of the 666er.

Ingredients:
Ghiradelli 60% dark chocolate baking chips
Baker's sweet coconut flakes
Salt

Directions:
Put about an ounce of chips in as many baking cups as you like, put cups on a plate and microwave for three minutes. Take out and stir about a tablespoon of coconut flakes into each cup using  a toothpick. Add a little bit of salt. Cool. Freeze. Despair.

You can combine the infernally good ingredients of the 666ers and the Perdidos to make the Dessert of the Doomed.

Ingredients:
Ghiradelli 60% dark chocolate baking chips
Baker's sweetened coconut flakes
Nuts of your choice
Salt

Directions: (Revised)
Put about an ounce of chocolate chips in a small paper muffin cup (Betty Crocker, 50 to a package).. Put cups on a plate, put plate in microwave for 3 minutes. You want the chips to just melt. Take out, add as much nuts and coconut as you like, mix with a toothpick, sprinkle a little coarse salt on top, cool and freeze.

Pretty, delicious, and only a little more work than plain rice.

Ingredients:
One cup long grain rice
Two tablespoons olive oil
Teaspoon finely minced garlic
Teaspoon curry powder ( Find a reputable mix. Some brands are mostly salt)
1/2 teaspoon salt
Couple scallions, minced
One and a third cups water

Directions:
Mix the rice, salt and curry powder in a cup. In your small pot heat the oil until hot and saute the garlic for ten seconds or so. Turn off heat. Dump in the rice mixture and quickly stir to coat the rice and heat the curry. Add the water, bring to a boil, turn down to a simmer, and cook for 20 minutes, covered. Then turn off the heat and let the rice sit for 5 to 10 minutes. Add the scallions and serve.

If you like hands-on, this is fun. A pesto recipe you make in your mortar and pestle, courtesy of David Lebovitz.
Use it with Pasta, Potatoes, Pesto and Sugar Snap Peas

Ingredients:
2 cloves garlic
1/2 teaspoon salt
2 cups firmly packed basil leaves
5 tablespoons olive oil
2 ounces grated Parmesan
1/4 cup toasted pine nuts, walnuts, or shelled pistachios

Directions:
Smash the garlic and salt together with your mortar and pestle until smooth. Coarsely chop the basil leaves and pound them into the garlic as you add them.
When they are well mashed, pound in the olive oil a spoonful at a time until incorporated. Pound in the grated cheese, then the nuts.
Continue to mash a few minutes until the pesto is as smooth as you can get it.
(Serve the pesto within a day or two, or freeze it. The garlic can become too strong otherwise)