Couscous with Lemon & Mint

This works as either a cold salad or as a hot side dish (add some chickpeas either way, to make it a main-course in itself). It is both very easy to make, and very quick. As you can imagine, the lemon and mint flavours conjure the mediterranean climate, so let that be your guide for choosing something to serve with it - a nice Greek salad, perhaps, or some falafel patties, or perhaps a braised lamb shank or a merguez tagine. Its low effort requirement make it perfect for either summer nights when you don't feel much like cooking (or turning on the stove), or as a last-minute way to round out a bit of leftover stew that seemed smaller than you remembered when you pulled it out of the freezer.

I recommend using any bell pepper except green, here. The red, orange, and yellow peppers are much sweeter, and complement the flavours of the mint and lemon. The green bell pepper would impart a more bitter, vegetal flavour - not necessarily a disaster, of course, but less harmonious for the dish overall.

Couscous with Lemon & Mint
Serves 4

1 cup coarse dry couscous (not Israeli style)
1 yellow bell pepper (or other sweet pepper), finely diced
1 green onion, finely sliced (white and green)
1 lemon, zest and juice
1 - 2 tablespoons good olive oil
1/4 teaspoon kosher salt
1/2 cup fresh mint chiffonade
1/2 teaspoon ground cumin
1 1/4 cups boiling water

You need to make this dish in a container with a tight fitting lid - you can either use a metal saucepan (heat the water, remove from heat, add the salt, sprinkle the couscous evenly over the surface, cover, wait), or a ceramic or tempered glass bowl with a lid (heat the water separately, pour into bowl, etc.) but if your lid is not tight-fitting, you may want to drape a heavy kitchen towel over the top. Make sure you allow room for the couscous to expand - allow at least four times as much room as couscous.

Whichever method you choose, prepare the couscous and let it stand, covered well, for about ten minutes, while you prepare your lemon, mint, green onion, and bell pepper.

Combine the lemon juice, zest, olive oil, and cumin, and whisk together as if you were making a vinaigrette. Place the chopped bell pepper into a serving bowl with the sliced green onion, and pour half of the vinaigrette over top. Prepare the mint chiffonade and set aside. When the couscous is ready, remove the lid and fluff carefully with a fork - be patient, and scrape the tines of the fork over the surface, going increasingly deeper, until you have loosened all of it. Add the fluffed up couscous to the serving bowl, and pour in the rest of the vinaigrette. Stir with a fork to combine thoroughly, letting the couscous soak up the liquid from the lemony dressing. Stir in the mint, and serve (hot), or chill for an hour or so to serve as a cold salad.

This dish is tasty whether you are eating it hot, warm, room temperature, or cold. If you are going to add chickpeas, add one cup of cooked (drained) chickpeas to the bell peppers and vinaigrette, tossing well to coat. If you are intending to serve the dish hot, you may want to heat the chickpeas up first.

I love having leftovers of this for my lunch - it packs really well, because the couscous absorbs all of the liquid, making for easy, mess-free transportation.

Smothered Perogy Skillet Dinner

Aaaaand this is barely a recipe, I know, but the rain has finally started here, and this easy, tasty dish feels oh-so-autumnal. Essentially, this is just a tweaked version of my all-purpose smothering sauce (mostly used for pork chops) re-purposed for perogies. For the hardcore and badass, or (badcore and hardass), make your own perogies (and wieners!) from scratch. Feel better? And then send me a picture, please! You can substitute kielbasa/kobasa for the european wieners if you like.

Smothered Perogy Skillet Dinner
Serves two greedy people

3 European wieners, sliced into chunky coins
18 bite-sized perogies, any filling you like (I used potato/cheddar/onion)
1 cup diced onion
1 tablespoon butter
3/4 cup Mediterranee yoghurt (plain)
1 teaspoon dijon mustard
2 tablespoons unbleached flour
3/4 to 1 cup chicken or mushroom stock/broth (at room temperature)

Saute the onions in the butter in a large skillet. Add the wieners and stir and saute until they pick up some colour. Lay the perogies (still frozen is fine) in a single layer throughout the pan.

Combine the yoghurt, mustard, flour, and stock (whisking really well) in a measuring cup, blending until smooth. Pour the sauce over the perogies and wieners, turn the heat to low (or move to an oven at 325F) and cook (covered) for 25 minutes. Stirring occasionally if you are going the stovetop route helps you keep an eye on the liquid level - if it's thickening too much, and not looking "saucy", just add a little water, a couple of tablespoons at a time, and stir it through. Fork-test a perogy (they should be tender), and dish up with plenty of black pepper.

We served this with a big tossed salad chock full of vegetables, to compensate for the lack thereof in the recipe.

Not a fan of wieners OR kielbasa? Fat slices of mushroom would be a great vegetarian switch-out.

Carrot & Fennel Soup

This soup has a remarkable, silky texture, even when simply pureed with a stick-blender (no chinoise or cheesecloth necessary). The fennel brings a lightness to the character of the soup, as well as a more complex, sophisticated flavour. The fennel also helps keep the sweetness from the carrots in check. This is one of those rare dishes that feels as healthy as it is, so you can feel comforted and virtuous at the same time.

Whenever I make this dish, I berate myself for not making it more often. It's easy, lovely, and very satisfying. As you can see, it doesn't take long to knock together - most of the total time is unattended cooking time.

Carrot & Fennel Soup
Serves 4 (6 as a starter)

1 fennel bulb, sliced
450 grams carrot, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon extra virgin olive oil
2 cups vegetable broth (or light chicken broth)
2 cups water
1 teaspoon fennel seed
1 teaspoon coriander seed
1/2 teaspoon cumin seed

In a medium-large soup pot, over a medium flame, heat the olive oil and saute the onion and garlic with the spices. Add the sliced carrots and fennel, and stir well. Add the water and the veggie broth, and stir well. Simmer gently, covered for 30 - 40 minutes, or until the vegetables are soft. Puree with a stick blender, being patient to ensure everything is finely pureed. Check seasoning to see if it needs more coriander seed or salt. If your vegetable broth is quite salty, it may not need either.

Serve with crusty bread. If you're not vegetarian, you might want some slices of chorizo on the side or floated on the top, too. For extra fancy presentation use some of the fennel fronds as a garnish instead of the token cilantro shown here. Very fine rings of red chile would also make a delightful finish.

You can also use curry masala instead of the whole spices, for a slightly more curried taste, and you can substitute a cup of the water with coconut milk for a creamier, more luscious effect.

This soup freezes very well, making it a great item to stash in the freezer for an emergency dinner, or as make-ahead lunches. It reheats nicely in the microwave, getting a meal on the table in minutes.

Autumn's here: Cabbage Rolls

Cabbage rolls are one of those quintessential comfort foods for anyone with even a passing relationship to the cuisines of northern or eastern Europe, and of course the middle east, central asia, and the eastern mediterranean regions also have stuffed leaf and vegetable dishes with considerable similarities. Did I leave anyone out? Probably. (Sorry.) Stuffing food with other food and wrapping it up, whether you start with dough or a leaf, just seems to be a universal development in almost every cuisine.

If someone tells me that he or she is making cabbage rolls, my first question is "Oooh, what kind?" - closely followed by offers of help eating up any pesky leftovers, of course. In western Canada we tend to favour either the Ukrainian or Polish styles most of all, and the ones I've made here are a sort of unholy hybrid of every cabbage roll that I've ever found to be delicious. These ones are made with meat (beef, specifically) and rice, but there are plenty of options for vegetarian/vegan fillings (I would suggest a rice/walnut/mushroom blend, for starters).

A lot of recipes will suggest that you braise the cabbage rolls in tomato soup. Those of you who have been reading my blog for a while already know that I shy away from tinned soup as an ingredient for my casseroles and such, and I am not recommending tins of soup here, either. Rather, I humbly suggest my very own Simple Tomato Soup recipe (expired link removed, please see recipe in the comments section below), made exactly as listed. It comes together really quickly, and you can also make it a day ahead (or stash some in the freezer, and simply thaw it out when you are ready to make cabbage rolls). One recipe of Simple Tomato Soup is perfect for one tray of 12 large cabbage rolls.

I recommend savoy cabbage, which is easier to peel without tearing the leaves.

Cabbage Rolls

Makes 12 rolls
Total Prep & Cooking Time: 3 - 4 hours

1 Savoy cabbage, whole
500 grams lean ground beef
1/2 onion, very finely minced
2 cloves garlic, pressed
1 tablespoon tomato paste
1 tablespoon water
100 grams (1/2 cup) long grain rice (uncooked)
3/4 cup water
1 teaspoon mushroom base (optional)
1/4 teaspoon salt
2 tablespoons minced parsley
1 egg, beaten
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika (to finish)

1 recipe Simple Tomato Soup, made as directed in the comments section below. You could also use a thin, tomato-based pasta sauce, or even simply use beef, chicken, mushroom, or veggie broth, and serve the rolls "dry" with sour cream. You will need about four cups of soup/braising liquid.

Prepare the soup, or, if defrosting, heat the soup until it is serving temperature.

In a small saucepan, bring water and mushroom base to a boil. Add the rice and stir quickly with a fork. Reduce heat, cover and simmer 10 minutes, then turn off and leave for another 10 minutes. The rice will be slightly underdone - chalky. That's perfect. Combine with the onions and garlic, and let the mixture cool a bit while you deal with the cabbage.

Cut the cabbage deeply, all the way around the core (about half an inch out from the core knob). Peel the outermost leaves, starting from the base of the cabbage, gently pushing up until the leaves come free. You can do this step a day ahead, and loosely bag and refrigerate the leaves (they will take up a lot of room). You will want 12 good, big, whole leaves, plus a couple of spares.

Trim the leaves by shaving down the thick central spine with a paring knife, and cut a small, thumb-tip sized v-shape at the base of each leaf to remove the toughest bit.

Bring a large saucepan of unsalted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened, and drain. You can also soften the cabbage leaves by dipping them in water and microwaving them, 2 at a time, for about 60 seconds.

In a medium mixing bowl, combine the raw beef (broken into tiny bits), cooked rice mixture, egg, salt and pepper, and parsley, along with 1 tablespoon of tomato paste combined with one tablespoon of water. Mix thoroughly, using your impeccably clean hands, until everything is nicely integrated.

Prepare a 9x13" baking dish by ladling about half a cup of the tomato soup into the bottom of the dish, and swirling it to cover the bottom thinly. Some folks like to chop up the core of the cabbage, along with any leftover leaves, and put that in the bottom, too, as a bed for the cabbage rolls. This is a great way to use up the rest of the cabbage, as well as making sure you get plenty of veggies in your dinner.

Divide the beef mixture into 12 portions, and roll them up: this bit is awesome, but messy: Dip the softened cabbage leaves in the tomato soup/sauce, and microwave them, two at a time, again (unless they are completely floppy) for about 30 seconds. This tomato-dipping of the leaves is optional, but very flavourful.

Lay a limp, tomato-y cabbage leaf on your plate or cutting board, and add a portion of the meat to the lower third of the leaf. Flip the bottom (stem edge) up and over, bringing the points of the "v" closed so that it makes a tight package. Hold that with one hand, while you tuck the sides in (as if you were making a burrito, or an envelope), and then finish rolling up the leaf. A little practice, and this isn't as difficult as it might sound.

Place each roll, seam side down, in the prepared baking dish. You should get two rows of six, filling the pan. Pour the tomato sauce (or any other braising liquid of your choice) gently and evenly over each roll, using all of the soup, cover with tinfoil, and place in a cold oven. Set the oven to 325 F, and set the timer for 2 hours. Remove foil, and sprinkle with smoked paprika before serving.

Serve with sour cream (or plain yoghurt), mixed with a little dill. Perogies (pierogies), naturally, make a fantastic side dish, but so do plain boiled potatoes, or roasted carrots. Obviously, if you need to hurry the process up a bit, set the oven to temperature before you start rolling up the cabbage leaves, and bake for 90 minutes.

These freeze excellently, as well. Make your own ready-meals!

For the curious, here's a picture of the cabbage rolls just before they go into the oven (see how perky the cabbage still is!):

Meatballs & Polenta

Technically, not new recipes, simply a serving suggestion: the meatballs are my all-beef Italian-seasoned version of these meatballs here, and the polenta is my all-purpose polenta recipe which you previously saw when I was making polenta fries. This is just how easy it can be to get a good dinner on the table, when you have a stash treasures, such as meatballs, in your freezer (I haven't tried freezing polenta, but I imagine the texture would suffer). We had a tossed salad on the side, but you could add any extra vegetable you like to round out the meal (roasted fennel, anyone?)

The meatballs are somewhat smaller than usual, about half the size indicated in the linked recipe, as they were originally made up as part of a big batch designated for meatball subs, and I find slightly smaller meatballs are preferable in that context (so that you can have more of them, of course). I used a two-tablespoon disher (60 mL, or 1/8 cup) per meatball, and baked them in my usual fashion. Leftovers were briefly frozen on a baking sheet, and then tipped into a freezer bag for storage for another day.

The polenta recipe is particularly unchanged, simply necessitating that you pour it into individual serving bowls as soon as it is cooked, and serve it hot. The texture is a little bit like mashed potatoes - the creamy, finely whipped restaurant style, that is. If you have extra polenta (the recipe makes four servings, served in this manner), you can simply pour it into a baking dish or other small container, and let it set up to make fries (or simply re-heat and eat) at a later date. It would work wonderfully in a bento, although I didn't think of that in time to deal with the leftovers in such a way - I simply plunked slab of cooled polenta on top of the remaining meatballs in sauce, in a standard plastic container.

For the tomato sauce, you can use any one you like, of course. This was, again, a "freezer treasure" - the sauce leftover from making the same meatball subs. Essentially, a simple combination of a little onion and garlic sauteed in olive oil, a 398 mL tin of high-quality diced tomatoes (don't you hate opening a tin and finding it full of stem ends?), fresh oregano and basil, and a little simmering time. Your mileage may vary, of course. A few chile flakes wouldn't be amiss, either.

Reheating the meatballs in the tomato sauce saves time and dishes. Adding a little extra fresh basil as you reheat gives a little lift to the sauce, and makes you forget that you're essentially just eating up leftovers. This can happen almost untended while you stir up the polenta.

Parmesan, of course, is the natural finisher. Mozzarella would also be good, or any grating/melting cheese you fancy.

Now, for those of you following the "convertible to vegan" tag, I haven't completely lost my mind! Here's the fix: Instead of meatballs, use roasted cauliflower chunks, and simply toss them in the sauce for a few minutes before ladling onto the polenta. And as for the polenta, with its pesky sour cream and parmesan? Omit those ingredients in favour of a little silken tofu (beaten well until creamy) and a bit of prepared vegan shredded cheese-substitute. You may need to adjust the salt to your taste, depending on the brand you use. Change the chicken broth to vegetable broth (or just use water, as I sometimes do), and presto: converted to vegan.

Summer Rolls, While We Still Can

Before I move entirely into my autumnal kitchen habits, here's one more dying-light-of-summer dish that I simply must share with you.

For years, I'd avoided summer rolls (aka salad rolls, aka fresh spring rolls), because the initial ones I'd tried were not really all that good, dry and bland, relying heavily on a giant wodge of unseasoned noodles to make up their bulk, and requiring constant, nay, desperate dipping into peanut sauce simply in order to swallow each bite. When I discovered, years later, that most summer rolls are in fact delightful treats, I felt rather foolish for avoiding them for so long.

Most of the versions you see in my neighbourhood tend to be either vegetarian or, more likely, prawn-centric, with a few veggies, a bit of (seasoned!) noodle, and a smart row of precisely lined up prawns down the centre. The dipping sauces tend to be a peanut affair (spicy if you're lucky), or nuoc cham, a Vietnamese dipping sauce made primarily of fish sauce, lime juice and rice vinegar, with some chiles and herbs thrown in. You can really use whatever dipping sauce you like - any Asian-style dumpling sauce is probably going to work fine, or plum sauce, or coconut chutney...even just painting a stripe of sriracha down the side before you dig in is going to work.

What made me actually decide to make these myself was the sudden, thunder-struck notion that coconut-lemongrass chicken would be really quite good in these. However, I've never seen such a thing for sale. The only solution was to get some rice paper wrappers, and start rolling my own. After that, I made some more, minus the chicken and coconut, and with double the vegetables (all nicely seasoned with nuoc cham, prior to rolling).

The following, consequently, is more of a general guideline, than a recipe, really. Vary them as much as you like - you're the one who is going to be enjoying them.

Lemongrass Chicken Summer Rolls

Makes 6 rolls

6 Banh trang rice wrappers
125 grams rice vermicelli, cooked
200 grams chicken breast
60 mL coconut milk
1/2 teaspoon lemongrass powder
1 carrot, shredded
8 centimetres English cucumber, matchstick cut
fresh Thai basil, shredded
fresh mint, shredded
2 tablespoons nuoc cham or lime juice with a pinch of salt

Cook the chicken in the coconut milk with the lemongrass powder. Remove the chicken from the coconut milk, and shred finely. Add the noodles into the coconut milk, and toss well to coat. Toss the cucumber and carrot with the nuoc cham, and allow to drain.

Dip one banh trang wrapper in water (or run it briefly under the tap) and immediately lay it flat on a wooden cutting board. In the bottom third of the circle, lay some of the chicken, some of the noodles, and some of the vegetables, as you would for making a burrito. Top with the shredded herbs. Cilantro is also a nice addition here.

Lift the bottom edge of the wrapper (which will now be pliable) and wrap it upward until it just covers the filling, and hold it there with one hand. Using your other hand, fold the sides inward, and then continue to roll from the bottom up until the roll is complete. Put aside on a plate and chill while you make the rest. Wrap tightly, so they hold together while you're eating them, but not so tightly that you tear the wrapper. A little practice will make them just right.

Serve with the dipping sauce of your choice - more nuoc cham, or peanut sauce are classics, but I prefer a nice, spicy, peanut-butter laced vinaigrette. You can always go crazy and have more than one, sauce, of course. Why decide?

For vegetarian/vegan summer rolls, simply omit the chicken, lemongrass, and coconut milk and increase the vegetables - you might want to add thinly sliced daikon or zucchini, or other crisp raw vegetables of your choice, to round it out. You could also add a julienne of spicy tofu. You may want to season your noodles with a little Nuoc cham (a vegetarian version, of course) if you're going all veggie. You can really put whatever you like in them.

These will keep until the next day, assuming you don't get up in the middle of the night and devour them. I'm just sayin'. Two rolls makes a good, light supper.

Greek Night: Briam and Gigantes

Briam, or Greek-style roasted vegetables, is another entry into the family of mediterranean mixed vegetable dishes, keeping excellent company with French ratatouille and Italian caponata. Each one has its own flavour profile and different texture, born of both seasoning and cooking technique. Each one is highly flexible in terms of which vegetables you choose to include, but is also just a truly excellent way to put that eggplant on your counter to good use. Briam works when served hot, room temperature, or chilled, depending on your needs. It makes a lovely little sandwich/pita filling, and I bet it would make a pretty good omelette filling, too.

The standard cooking method for briam is roasting, and most traditional recipes that I found use a breathtaking amount of olive oil. Now, I'm a big fan of olive oil, both for its culinary and health-related aspects, but recipes that call for a half (or even a whole) cup for a single pan of vegetables do make me shudder a little. Fortunately, you don't actually need that much; you can enjoy your vegetables without drowning in oil.

Some recipes also include potatoes, but I elected not to use them in light of the fact that I was already planning to serve beans on the side. The combination of briam and gigantes turned out even better than I expected, and I will definitely be turning to this combination again. It takes a whole lot of chopping to make this dish, so clear your cutting board and pre-heat the oven.

Briam
Serves 4 - 6

250 grams eggplant
250 grams zucchini (green or yellow)
4 roma tomatoes
1 red onion
6 cloves garlic, whole
100 grams tender green beans
1 red bell pepper (orange or yellow are also good)
1/2 cup minced parsley
1 cup dill weed, minced
3/4 teaspoon kosher salt
1 teaspoon ground black pepper
1/4 cup olive oil

Dice the eggplant into large-ish chunks, and salt heavily. Let stand for 20 minutes, then rinse well (I actually submerge the chunks in cold water), and drain, and squeeze dry with a nice clean towel. Which will then need washing.

Peel and chop the tomatoes; mince the dill and parsley.

Dice the zucchini and all of the other vegetables into similar size pieces to the squeezed-dry eggplant chunks. Leave the garlic cloves whole (add more if you like).

Combine the vegetables in a large roasting pan (I use my 9x13" rectangular pyrex dish). Sprinkle the vegetables with salt and pepper and the fresh herbs, and drizzle with olive oil. Combine well (use your clean hands) until everything is well coated and evenly distributed. Cover the dish lightly with tinfoil, and bake at 400 F for 30 minutes.

Uncover, stir, and bake for another 30 - 40 minutes uncovered, or until liquid is all evaporated and vegetables are nicely roasted and starting to caramelize. Serve hot or cold.


Quick & Easy Gigantes
Serves 4 - 6

This recipe feels a little like a cheat, because you start with canned beans. Want to start with dry beans? Soak 3/4 cup of butter beans overnight, cook (unsalted) very gently for about 30 to 40 minutes, or until tender, drain, and proceed as follows:

4 cups cooked butter beans (or other large white beans)
1/2 medium onion, finely diced
1 tablespoon olive oil
2 tablespoons tomato paste
2 - 3 cloves garlic, minced
2 tablespoons minced dill weed
1/4 teaspoon sugar or honey
1 tablespoon ketchup
1/4 teaspoon kosher salt (omit if using salted canned beans).

Drain and rinse the beans.

Heat the olive oil in a medium skillet. Add the onion and garlic and salt, and saute over medium heat until translucent and tender. Stir in the tomato paste, and cook and stir for about 30 seconds, and then add about a quarter cup of water, and stir until it becomes a nice little sauce. Add the sugar and the ketchup. Stir again and add the beans. Stir until the beans are all nicely coated, and add a little more water.

Bring to a very gentle simmer and let cook on the lowest setting, covered, stirring occasionally, for about 15-20 minutes. Add the dill. Stir through and taste. Adjust for salt if necessary. Continue to cook very gently for another 10 minutes or so.

At any time the dish starts to look dry instead of gently saucy, add a little more water, and stir it through. If the dish looks too wet, increase the heat slightly, and leave uncovered until it has thickened.

These two dishes also bento very well, as I discovered the following day, probably because they are both good hot or cold. I stuffed my leftovers into pita pockets, topped with a little feta (tzatziki would have been good, also), and had a wonderful, filling lunch.

Khoresht e Gheimeh: Persian Lamb & Yellow Split Pea Stew

The first time I had this dish my brain lit up like a Christmas tree. Well, that's what it felt like, at any rate. The rich flavour of the slow-cooked lamb, the thick, savory tomato gravy plus the wonderfully tart notes of lime seemed so very right that I knew I was going to want to eat this again and again and again.

I first tried a version without sourcing the all-important dried limes (lemons, actually, it turns out), using the internet-suggested substitution of lime juice added at the end of the cooking time. It was tasty, but it didn't taste right. I shelved the dish, mentally speaking, until I could find the proper ingredient.

So, when I discovered an unassuming-looking bag of "dried lemons omani" in my local eastern mediterranean deli, a little research showed that this was exactly what I had been waiting for. I set about the internet once more, looking for likely recipes. In the end, I synthesized my own out of several offerings, and was really happy with the result (and thanks to my co-worker Laya, who assured me that putting fried potato on top was important). This recipe is slow food, so it may not be great for weeknights, unless you like to eat a little later (or you do the prep ahead of time), although we made it mid-week and thought it well worth waiting for.

I used a lot less oil than most of the recipes I could find, but the recipe didn't seem to suffer for it. I made up for it by frying the potato in oil, although you could oven-bake them for a healthier option. The stew itself is quite healthy, especially if you use lean, trimmed lamb, and go with six servings.

Khoresht e Gheimah

Serves 4 - 6
Total Prep & Cooking Time: 120-150 minutes

500 grams lamb stew meat
1 tablespoon olive oil
1 medium yellow onion
1/4 teaspoon kosher salt
1 cup dried yellow split peas
2 cups canned diced tomatoes (no salt added)
2 tablespoons tomato paste
4 dried lemons / black limes / limu omani
1/4 - 1/2 teaspoon cinnamon
1 teaspoon ground turmeric
2 cups shoestring or thin-cut fried potatoes

In a Dutch oven, heat the olive oil over medium-high heat, and cook the onions (sprinkled lightly with the salt) until softened and just starting to brown. Add the lamb chunks and stir frequently until some of it is browned, and the lamb has lost its raw appearance.

Add the turmeric and tomato paste, and stir through, scraping the bottom of the pot with a spatula or wooden spoon, adding a tablespoon or two of water, if necessary to prevent sticking. Stir for a minute or two, and then add the tomatoes and enough water to cover the surface by an inch or so, stirring well and scraping up the bottom of the pot so that nothing burns. The dish will have turned quite red. Lower the heat to the lowest setting. You can use lamb vegetable broth instead of water, but watch the salt content, if you do.

Simmer, covered, stirring occasionally for about 45 minutes. Add the yellow split peas (washed and drained), and enough water to cover by an inch (if necessary). Stir well, and add the cinnamon, and the dried lemons. For the lemons, crack them in half with a hammer, and drop them into the stew (the insides of the lemons should be black or dark brown). Simmer, covered, for another 45 minutes, or more, until lamb and peas are both tender. Remove the lemon peels (some of the insides will now be floating in the stew, that's fine). Taste, and adjust for salt and pepper if needed. Garnish with fried potatoes and serve with rice and yoghurt on the side.

***

I should probably confess that I put the peas in right away, in the picture above, rather than waiting the 45 minutes. However, while the overall dish was excellent, I felt that the peas got softer than they should have, and lost their shape, which is part of the reason that you can't really identify them visually in the photograph. The next time I make this, which will probably be in about a month, I'm going to do the 45 minute delay, because yellow split peas only take about 30 - 40 minutes to become tender, and I'd like to have more of their texture in the dish. If your yellow split peas take longer to cook, add them before you start simmering.

The rice that I served with this was a rice-cooker adapted version of Bhagali Polow - a dill-and-fava rice with a tadig, a recipe that I am still developing. Plain rice is probably more traditional to accompany this khoresht, though.

International Bento (China): Chicken wings bento

My last post reminded me that I've really fallen down on posting my bentos, so here's another one: Chinese-inspired chicken wings ("Beijing Wings" from Cook This, Not That!), pork fried rice, and baby bok choy with spicy vinaigrette.

The pork fried rice is much like pork fried rice anywhere - a bit of egg, a bit of bbq pork from a Chinese butcher, some onion, leftover plain long grain rice. There's an art to a great fried rice, but this one was just a quick, cobble-together: tasty, but not truly a classic of its kind.

The bok choy in vinaigrette did not enjoy waiting in the fridge until morning, and it looks as though I may have over-steamed it, too, as it's usually a bit brighter green. The vinaigrette is a mixture of soy sauce, rice vinegar, sesame oil, sambal oeklek, minced ginger, and minced garlic. I don't use measurements when I make this up, but I don't use much oil. It's more like a dipping sauce than a real vinaigrette, but it goes beautifully on steamed or stir-fried bok choy, gai lan, or other strong greens.

The wings are fairly simple to make, and are baked instead of fried, so, theoretically a bit healthier for you, even though the skin's still on.

Beijing Wings
Adapted from Cook This, Not That!

Serves 3 - 4

1 kilo chicken wings, jointed (freeze the tips for making stock)
1/3 cup low sodium soy sauce
3 tablespoons brown sugar (or honey)
4 cloves of garlic, minced
2 tablespoons freshly grated ginger
2 tablespoons butter
2 tablespoons Sriracha
1 - 2 tablespoons fresh lime juice (half a lime)
toasted sesame seeds
1 green onion, sliced

Combine the soy sauce, sugar, garlic, and ginger in a large glass or ceramic bowl. Add the wing sections (you can also buy just paddles or drumettes) and stir them around until they are well coated. Cover the container with its lid or plastic wrap, and refrigerate for at least an hour, four or eight hours being better (ideally, do this after breakfast to be ready for dinner).

Preheat the oven to 450F, and line a baking sheet with foil. Spray the baking sheet with a thin layer of canola spray (or brush lightly with peanut oil). Drain the wings from the marinade (discard the marinade). Lay out the wings in a single layer on the foil, and bake for about 15 minutes. The skin should start to get crispy. Turn the wings over and bake for another 5 to 10 minutes.

In a large skillet, melt the butter and Sriracha, stirring to combine. Remove the wings from the oven, and quickly add them to the skillet. Toss the chicken around in the hot sauce, and saute for a couple of minutes. Remove the chicken to a platter, and garnish with sesame seeds and thinly sliced green onion.

Ethiopian Beet & Potato Salad (and Bento)

Ethiopian cuisine has wonderful salads. The cool lemony character of this one is quite refreshing, and the two-tone pink and purple appearance is pleasingly cheerful. This recipe is adapted from Meskerem Restaurant (Washington, DC), by way of Epicurious, as well as local versions of the dish as served here in Vancouver. It is vegan, gluten-free, and great for picnics, bento, or any other packed meal.

Ethiopian Beet & Potato Salad

Serves 8 - 10
Total Prep & Cooking Time: 1 hour

450 grams yellow potatoes
450 grams red beet roots
1/4 cup fresh lemon juice
2 tablespoons peanut oil*
1/2 onion (yellow or red), finely diced
1 jalapeño chile, seeded and finely diced
1/4 - 1/2 teaspoon kosher salt, to taste
1/4 teaspoon yellow mustard seeds
Pinch ground fenugreek seeds

Wash and trim the beets, and simmer in a medium saucepan for about 35 - 45 minutes (depending on size), or until tender. Remove the beets from the liquid, and slice in half. Use a paper towel (or three...or a dexterous use of spoons to be waste-free) to remove the skins from the beets – they should just rub right off. Dice into bite-sized pieces. You may want to protect your cutting board from the pink dye in the beets – a couple of layers of waxed paper, or waxed paper over newspaper should work. Protect your hands, too, or you will have pink fingers/nails, although it comes off in a day or so. (Note: you can also roast the beets in foil or parchment instead of simmering them, especially if you happen to have oven on for some other purpose.) Wash all cutting boards etc. right away to minimize stains.

Meanwhile, in a separate saucepan, gently simmer the peeled and bite-sized diced yellow or white or red-skinned potatoes for 20 – 25 minutes, or until tender. Drain the potatoes, and let them dry out a little in the warm pot.

While the beets and potatoes are cooking, dice the onion and jalapeño, and place them in a large serving bowl with the lemon juice and peanut oil. When the potatoes have dried off a little, add them (still warm) to the onion mixture, and gently combine. Add the beets, and stir through until everything is a lovely pink shade. Toast the yellow mustard seeds just until they start popping, then pour them over the salad, along with the salt and fenugreek powder. Stir well to combine. You can make this ahead by a day or three. Keep tightly covered in the refrigerator.

* For peanut allergies, substitute the mild-flavoured vegetable oil of your choice. Canola works well.

My International Bento: Ethiopian edition, contains Berbere-baked chicken drumsticks, Ingudie & Yellow Peas Wat, and Beet & Potato salad. Hearty, and delicious!