Mussel and White Bean Soup

I adapted this recipe from a recipe in Food & Wine Magazine.   I added more garlic, more parsley, and more EVOO, and a bottle of Bar Harbor Clam Juice..

INGREDIENTS:


2 pounds of mussels, scrubbed.  My local Fish Market sells these wonderful New Zealand mussels, frozen, cleaned and on the half shell for about $7.00.
3/4 cup dry sherry
3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc are best)
1/3-1/2 cup Extra Virgin Olive Oil
3 - 4 Large Garlic Cloves, Minced
1 medium Red Jalapeno, seeded and minced
Two 14 ounce cans Cannellini beans, drained and rinsed
1 bunch fresh parsley, chopped
1 bottle Bar Harbor or other brand Clam Juice
Crusty bread, for serving




In a deep skillet on medium heat, add sherry and white wine, and frozen mussels.  When the wine starts to boil, stir the mussels so they all start to cook evenly.

While the mussels cook, start mincing the red pepper, garlic and parsley:

When the mussels have cooked, drain and let them start cooling so you can clean them.

Wipe out the skillet and start heating the EVOO.

When the oil starts to shimmer, add the garlic and red jalapeno:

When the garlic and pepper start to sizzle, time it.  After 2 minutes, add the drained cannellini beans:

Stir, add the clam juice, turn down to medium-low and let the beans cook while you clean the mussels:

The easiest way to clean the mussels is to use a large tablespoon, slide under the meat, and scrape against the shell.  You get the mussle's muscle this way.   Add the meat from the mussels, strain the broth they cooked in, and add that too:

Let simmer for about 3 minutes, add the minced fresh parsley (I use organic):

Let cook for one minute until parsley is bright green.  Serve with crusty bread and a glass of the white wine:

Try to only eat one serving.  This recipe is supposed to serve 4 people.   Or 2 people for dinner and lunch the next day.  Or 2 people the same night and no dessert.  Or maybe just 2 servings.

Easy Vegetarian Mexican Soft Tacos

I tend to use the same vegetables to make all my Mexican dishes - tacos, soft tacos, enchiladas, quesadillas. I don't add corn because of diverticulosis, but feel free.  Plenty of fiber, protein, and vitamins in this!

If you don't want to use the seasoning packet in the dinner box, or a separate taco seasoning packet, then you will need:  onion powder, garlic powder, ground cumin, fresh ground black pepper, and hot Mexican chili powder, in addition to the fresh garlic and jalapeno in the mix.

Ingredients:

Old El Paso Box dinner (or taco shells or soft taco tortillas)
Fresh zucchini, at least a pound, diced
1 large white onion
1/2 a bell pepper (yellow, red, or green, your choice)
1 large or 2 small garlic clove
1 fresh red jalapeno pepper
1 can black beans, rinsed and drained
1 can vegetarian refried beans
Toppings/garnishes, according to personal preference:
1 fresh tomato
lettuce, shredded
onion
taco sauce
shredded cheese
sour cream
guacamole

Prep:
Dice zucchini, onions, garlic, jalapenos, put in separate bowls until needed Shred lettuce and cheeseinto separate bowls, drain black beans.  Put refried beans in small saucepan on low.

Heat some light olive oil in a large saute pan on medium high.  When oil shimmers, add zucchini a little bit at a time.  You want to brown at least one side of the zucchini, you are sort of searing it so that it doesn't steam or turn mushy.  When zucchini cooked on one side, add 1/2 the white onion, diced, the garlic, diced or pressed, and the diced red jalapeno.

Cook until onions are soft, adding more olive oil if necessary.

Stir in drained black beans and the spices.  (I always add a little, even if I am using the Old El Paso taco seasoning.)

When bubbling, add the 2/3 cup water and the OEP seasoning.  Lower the heat and continue to cook until the extra water from the veggies evaporates.

Raise heat to medium low under refried beans.

Heat tortillas in between damp paper towels in microwave.

Assemble, and enjoy!  I start by spreading soft tortilla with some refried beans, sprinkle a little cheese and onions, then add the zucchini/bean mixture.  Then top with lettuce, tomato, sour cream and taco sauce.

Of course, feel free to add or delete whatever ingredients or toppings you prefer.

A Vegetarian Indian meal

MENU:


Raita with Fresh Mint Leaves
Cauliflower with Potatoes
Chickpeas with Spiced Tomatoes
Basmati Rice with Coriander Seed
Naan Bread




Raita with Fresh Mint Leaves
Ingredients:
2 cucumbers, peeled, seeded and diced
Fresh mint
Two 6 oz. cups Fat free Yogurt
Fresh ground black pepper
Dash Salt
1 tsp. Sugar

Peel cucumbers, cut in half, remove seeds, dice.  Wash mint and chop very finely.

Put cucumbers and mint in a bowl, sprinkle with sugar and salt, grind black pepper.  Stir in 1 1/2 containers of yogurt, refrigerate until time to serve.

Cauliflower with Potatoes


(This recipe courtesy of Cousin Pauline.  She took a night class in Leicester several years ago, and graciously shared the recipes from the class. I have adapted the preparation slightly, and omitted garam masala, which I am not fond of. If you like it, add 1 tsp.)

Ingredients:
1 Cauliflower
2 1/2 pounds (1/2 bag) of russet or white potatoes
1/2 cup olive oil
1 fresh jalapeno pepper, seeded and chopped very fine
2 tbsp. fresh ginger, grated
2 cloves fresh garlic, peeled and pressed
1 14 .5 oz can diced tomatoes
1 large white onion finely chopped
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1 tsp. cayenne pepper
1 tsp. salt

Peel and dice the potatoes, put in a large glass bowl, add 1/2 cup water and microwave for approximately 8 minutes, stirring halfway through.

Grate the ginger, and chop the onions.

Meanwhile, take a large pot and heat the oil on medium.  Add the cumin seeds and when they start to pop or sizzle, add the diced onions.  Cook until golden brown.

Add the jalapeno, garlic and ginger.  Stir fry for a couple minutes until peppers and garlic look soft.  Add tomatoes, salt, turmeric and cayenne and cook until slightly thickened.

Drain the potatoes, put in pot.  Break up cauliflower.

Lower heat to medium-low, simmer, stirring occasionally for about 15 - 20 minutes.  When potatoes are soft when you check with a fork and cauliflower is soft, remove from heat and let rest.

Basmati Rice with Coriander seeds
Ingredients:

4 cups water
1/2 cup basmati rice
1 tbsp coriander seeds.
I followed the directions on the package (Mahatma brand)  Bring water to a boil, add rice and coriander, boil uncovered, stirring occasionally for 10 minutes. Drain and rinse with hot water.

Chickpeas with Spiced Tomatoes
(Courtesy of the book Indian 100 everyday recipes, Love Food by Parragon Press. I omitted 3 spices - garam masala, asafetida, amchoor (mango powder) because I don't like them, have them or couldn't find them at Publix.)
Ingredients:
1/2 cup olive oil
2 tsp. cumin seeds
3 large onions, finely chopped
2 tsp. ginger paste
2 cloves garlic, peeled and pressed
2 fresh jalapenos, seeded and chopped fine
1 tsp turmeric
1 tsp. chili powder
3 large tomatoes, chopped
1 can chickpeas (garbanzo beans) rinsed and drained
1/2 cup water
6 oz. fresh spinach leaves, rinsed

Heat oil in large saucepan, add the cumin seeds and when they start to sizzle, stir in the onions, garlic, ginger paste, jalapenos.  

Stir fry for 5 - 8 minutes until onions are golden brown.  Stir in the spices, then the fresh tomatoes. Cook, stirring frequently, until the tomatoes are cooked and the sauce starts to thicken and brown slightly.

Stir in the chickpeas and water and bring to a boil.  Boil for one minute, reduce heat to low and use a potato masher to mash about half of the chickpeas.  

Add the rinsed fresh spinach leaves (it was about 2/3 of the bag).  

Stir into the chickpeas and sauce, until wilted (slightly cooked).

Naan bread

I followed the directions on the package,sprinklling both sides with water and warmed up in my toaster oven.

Serve and enjoy!  I also serve with Hot Mango Chutney.

It took me longer to post this on the blog than it did to cook, by the way.  I estimate that including prep time I made the whole dinner in about an hour.  Serves 4 (if you heat up the 2nd Naan) and you should still have some leftovers.