Baked Potatoes with Spicy Chili Bean Topping

From AMA Family Health Cookbook, p. 411

Ingredients

• 4 large russet potatoes, scrubbed
• 1/4 pound lean ground pork
• 1 medium onion, chopped
• 1 small green bell pepper, seeded and chopped
• 3 garlic cloves, finely chopped 
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1 can (14 to 16 oz) stewed tomatoes
• 1 cup bottled or canned tomato sauce
• 1 can (19 oz) pinto or kidney beans, rinsed and drained, or 2 cups cooked beans
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• salt and black pepper to taste

Instructions

1. Preheat the over to 425 degrees.  Prick the potatoes in two or three places with a skewer or small knife.  Place the potatoes directly on the over rack and bake until soft in the center when pierced, 1 to 1 1/4 hours.
2. Meanwhile, in a large, preferably nonstick skillet, cook the pork over medium heat with the onion, green pepper, and garlic, stirring to break the meat into smaller pieces, until the pork is no longer pink and the vegetables are softened, about 10 minutes.  Add the chili powder, cumin, and cayenne and cook, stirring, for 1 minute.  Add heat, reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, until the sauce reduces and thickens slightly and the flavors blend.  If the sauce is too thick, add up to 1/2 cup water as it cooks.  Season with salt and pepper to taste.
3. Make deep crisscross cuts in the top of each potato and gently squeeze to expose the flesh and make a cavity for the sauce.  Spoon the sauce into and over each potato and serve.

Comments

Vegetarian (no pork) option shown.

Some of the usual baked potato garnishes would give it a bit more body... butter, cheese, sour cream, bacon... (but I guess the pork might do that as well).

Turkish Red Lentils and Rice

From AMA Family Health Cookbook p.302

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 celery rib, sliced
• 2 garlic cloves, chopped
• 1.5 tablespoons sweet paprika (such as Hungarian paprika)
• 1/4 teaspoon cayenne pepper
• 5 cups chicken or vegetable broth
• 1.5 cups red lentils
• 1 cup chopped tomatoes
• 1.5 tablespoons tomato paste
• 3/4 teaspoon salt
• 1.5 cups white rice
• 2 tablespoons chopped fresh mint
• 1 cup nonfat plain yogurt
• 1 lemon, cut into wedges

Instructions

1. Heat the oil in a large saucepan or Dutch oven.  Add the onion, carrot and celery and cook over medium heat, stirring occasionally, until the vegetables begin to soften and brown, about 6 minutes.  Add the garlic, paprika, and cayenne and cook, stirring, for 1 minute.
2. Stir in the broth and add the lentils, tomatoes, and tomato paste.  Bring to a boil, reduce to medium-low and simmer, partially covered, until the lentils are very tender and almost completely dissolved, about 30 minutes.  Adjust the liquid if necessary, adding more if needed to achieve the consistency of a very thick soup.
3. Meanwhile, in a medium-large saucepan, bring 3 cups of water to a boil.  Add 3/4 teaspoon salt and the rice.  Return to a boil, reduce the heat to very low, and cook, covered, until the rice is tender, about 20 minutes.
4. Season the lentils with salt to taste.  To serve, spoon the lentils over the rice and sprinkle with the mint.  Serve the yogurt and lemon wedges in bowls for garnishing.

Comments

The garnishes (lemon, mint, yogurt) really make this dish kick.

Vegan Moussaka

Got this recipe from here.

Ingredients

5 large russet potatoes, peeled and cut into chunks (3 ½ lb.)
4 cloves garlic, peeled
¼ cup plus 2 Tbs. olive oil, divided
1 large onion, chopped (1 ½ cups)
3 Tbs. dried oregano
2 15-oz. cans chopped tomatoes
⅔ cup green lentils
1 bay leaf
1 cinnamon stick
2 medium eggplants, sliced
2 small zucchini, sliced
3 tomatoes, thinly sliced

Instructions

1. Cook potatoes and garlic in boiling salted water 10 minutes, or until soft. Drain, and reserve liquid. Mash with 1/4 cup olive oil and 2 cups cooking liquid. Season with salt and pepper.

2. Heat 2 Tbs. olive oil in saucepan over medium heat. Add onion and oregano, and sauté 5 minutes. Add [canned] tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups potato cooking liquid. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender. Remove bay leaf and cinnamon, and purée lentils in food processor until chunky. Season with salt and pepper.

3. Place eggplant slices on paper-towel-lined baking sheet, and sprinkle with salt. Let stand 30 minutes. Rinse, and pat dry.

4. Preheat oven to 350˚F. Coat deep 13- x 9-inch baking dish with cooking spray. Spoon 1 1/2 cups lentil mixture into bottom. Top with eggplant, followed by zucchini and [sliced] tomatoes. Spoon 2 cups lentil mixture over top. Spread half of potatoes over lentil mixture. Top with remaining eggplant, and lentil mixture. Spread remaining potatoes over top, making sure to cover completely. Bake 1 1/2 hours, or until top is browned.

Comments

• Favor more potatoes and less eggplant
• The way of preparing mashed potatoes here is strange... probably better to do it another way
• No need to puree lentils
• The end product is kind of crumbly

Not my favorite recipe (nor an exceptionally clear nor logical one).

Apple Cider

Found recipe here.

Ingredients

• 8 cups fresh apple cider or apple juice 
• 2 teaspoons ground cinnamon or 2 cinnamon sticks 
• 1/8 teaspoon ground nutmeg 
• 4 whole cloves 
• 1 orange, cut into slices 
• cinnamon sticks 
• sweetened whipped cream 

Instructions

1. Heat the cider, cinnamon, nutmeg, cloves, and orange slices in a 3-quart saucepan. Cook over medium heat for 5 minutes or until the mixture is hot, stirring occasionally.
2. Strain the cider into a heatproof pitcher or individual mugs. Garnish with cinnamon sticks and whipped cream, if desired.

Comments

Could use a lot more spices... maybe double the nutmeg, cinnamon and cloves.

Black eyed peas

Got this recipe from here.

Ingredients

• 2 T. olive oil
• 3 cups finely chopped onions
• 4 cloves of garlic, finely chopped
• 1 15-ounce can low-sodium vegetable stock
• 4 cups dry black-eyed peas
• 5 cups water, plus more, if needed
• 2 15-ounce cans whole tomatoes
• 3 T. tomato paste
• 2 T. dark brown sugar
• salt and pepper, to taste

Instructions

In a large pot, heat the oil over high heat. Add the onions and garlic and cook, stirring constantly, until onions are translucent and fragrant. Add the vegetable stock, black-eyed peas, water, tomatoes, tomato paste and brown sugar, and bring to a boil. Turn down the heat to low and simmer for 2 hours, adding more water as necessary, or until the peas are tender. Add salt and pepper to taste and serve.

Comments

Kind of bland; BEPs are not my favorite...

Split pea soup

Basically followed the recipe here.

Ingredients

• 2 1/4 cups dried split peas
• 2 quarts cold water
• 1 1/2 pounds ham bone
• 2 onions, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch dried marjoram
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 potato, diced

Instructions

In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.

Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Comments

The green sludge is very filling.  Ideally prepare peas overnight.

Ratatouille

Instructions

Loosely followed the recipe here.

Basically, get some eggplants, squash, red/green peppers, etc. and sauté them with some spices.

Notes

The herbes de Provence (not listed in the above recipe) are the key spice