Tale of Two Shakshuka's

Sometimes owning two cookbooks by the same author is a problem.  For example, last night, after a week of eating lots of meat and "fancy" (although not really fancy, just different than what we eat) food, I wanted comfort food.  I remembered the velvety warmth of Ottolenghi's Shakshuka---roasted red peppers with an ample dose of seasoning which cradled soft cooked eggs.  Although the red peppers aren't in season, this dish screams winter comfort food.

I am usually a mostly organized person.  I can find what I need and I have things arranged that make sense for me.  Usually.  When I make new recipes, I make annotations in my cookbooks, so I can remember how I made it or what I would do differently next time.  Usually.  Once I decided to make shakshuka last night for supper, I looked first in Jerusalem and then in Plenty.  In Jerusalem, I saw no notes, in Plenty, there were notes.  I proceeded to make the recipe from Plenty, thinking as I went, that this recipe seemed different.

When I was just a couple of minutes out from finishing the dish, I read the note I had written in Plenty.  The note said, "Curtis and I love the version in Jerusalem."  What???  Turns out, I never had made this version before.  Why in the world would I write a note on the recipe I didn't want to make?

Thankfully, this story has a happy ending, Curtis and I loved the Plenty version of shakshuka too.  I fed the kids plain fried eggs, along with roasted root vegetables and orange slices.  It was a wonderful winter, light meal and I am looking forward to recreating it this morning for breakfast.

Here are the two versions.  They're both good.  Choose the recipe you want to make based on the ingredients you have or the time you have (the version from Jerusalem is just a hair faster).  Each recipe will serve 4.  To adjust the serving size, just change the number of eggs you use--for just the two of us, I make a full recipe, but only use two eggs.

The First Shakshuka

adapted from Jerusalem

2 T olive oil

+/- 2 T harissa (I use store bought--this is the spiciness in the dish)

2 t tomato paste

2 lg red bell peppers, diced (about 1/4" pieces)

4 cloves garlic, minced

1 t cumin

2 (14-oz) cans diced tomatoes or 5 c fresh tomatoes, chopped

4 eggs

crusty white bread (toasted if you feel like it)

Heat the olive oil in a large pan over medium heat.  Add the harissa, tomato paste, bell peppers, garlic, cumin, and 3/4 t salt.  Stir and cook over medium heat for about 8-10 minutes, until the peppers have softened.  Add the diced tomatoes, simmer, and cook for another 10 minutes, until the sauce is thick.  Taste and season with salt and pepper.

Make 4 little holes in the bell pepper/tomato sauce.  Gently break each egg into a hole.  Simmer gently, covering with a lid, for 8 - 10 minutes until eggs are at your desired doneness (I like a runny yolk, Curtis doesn't.  I try to customize, but have yet to been successful.  If you are more adept with eggs than I am, this shouldn't be a problem).  Remove from heat and serve with bread--I like my eggs and peppers on top of bread, Curtis likes the bread on the side.

The Second Shakshuka

adapted from Plenty

1/2 t cumin seeds

2 T olive oil

1 large onions, sliced

2 red (or a combination of red and yellow) bell peppers, cut into 3/4" thickness

2 t sugar

1 bay leaf

3 thyme sprigs, leaves picked and chopped

2 T fresh parsley, chopped

2 T fresh cilantro, chopped (optional if you don't have it)

1 (15-oz can) diced tomatoes (or 3 ripe tomatoes, chopped)

a pinch of saffron threads

a dash or two of cayenne, depending on your heat tolerance

4 eggs

crusty white bread

In a large skillet, dry roast the cumin seeds on med-high heat for a couple of minutes.  Add the oil and onions and sauté for 5 minutes.  Add the peppers, sugar, bay leaf, thyme, parsley and cilantro and cook for another 5 - 10 minutes on med-high heat until the peppers are soft and the onions have a nice brown color.

Add the tomatoes, saffron, cayenne, and salt and pepper.  Reduce the heat to low and simmer for 15 minutes.  Add a bit of additional water at a time to achieve and maintain a pasta sauce consistency.  Taste and adjust seasonings (salt and cayenne primarily).

Make 4 little holes in the bell pepper/tomato sauce.  Gently break each egg into a hole.  Simmer gently, covering with a lid, for 8 - 10 minutes until eggs are at your desired doneness (I like a runny yolk, Curtis doesn't.  I try to customize, but have yet to been successful.  If you are more adept with eggs than I am, this shouldn't be a problem).  Remove from heat and serve with bread--I like my eggs and peppers on top of bread, Curtis likes the bread on the side.

Fish Sauce Fixes Everything

In the summer of Fish Sauce, I learned that indeed, a grill plus fish sauce can turn even food I don't like at all into something I eagerly anticipate.  (True story!!).  When I found this recipe in Bon Appetit in July's issue, I got excited.  It used everything we had gotten in our CSA box this week, plus the ears of corn that were sitting in the fridge, waiting to be used.

The key to everyone eating this was serving things separately.  I had a bowl with the roasted corn in it, another with the rice, a third with the herbs, and a large dish with the rest of the roasted veggies.  We picked which one foods we liked and built our own salad.  

If you grill okra, the slime will go away.  Trust me on this one.  The amount of vegetables are just recommendations, you can use as much or as little of each as you want--knowing that will affect the number of servings.  I personally use more okra, because I actually really like it.

This serves 4 - 6.

Fish Sauce Fixes Everything
adapted from Bon Appetit

12 - 15 okra pods
3 ears of corn, shucked
2 large zucchini, halved lengthwise with insides scooped out
2 bell peppers
2 long red chiles (Holland or Anaheim) (optional)
1 - 2 small eggplants, cut lengthwise into 1" slices
1 T sea salt

1 t packed light brown sugar
2 T fish sauce
1 T lime juice

2 c (loosely packed) mixed fresh herbs--I like lots of mint and cilantro and some basil

4 c jasmine rice

Get the grill fired up--to a medium hot heat.  Combine the okra, corn, zucchini, bell peppers, chiles, and eggplant in a large bowl.  Drizzle with olive oil and sprinkle with salt, and toss.  Grill the vegetables, turning frequently until they are crisp tender and lightly charred (about 8 minutes or so).  Place the chiles in a medium bowl and cover tightly (this will steam the chiles and release their skins, making them easier to peel).  Set the chiles aside.

Prepare the vegetables for serving.  Cut the corn off the cob, place in a large bowl.  Cut the zucchini and eggplant into irregular 1" pieces.  Either place in the same bowl with the corn (or in our case, in a separate bowl).  Trim any tough tops from the okra and cut the okra in half lengthwise and add to the other vegetables.  Set aside.

If using the chiles, scrape off the charred skin and discard.  Puree in a food processor.   Add the sugar and process until dissolved.  Stir in the fish sauce and lime juice (if not using the chiles, just combine the sugar, fish sauce, and lime juice).

To serve, scoop rice then top with the vegetables, followed by the fish sauce dressing and fresh herbs.

Thai Curry Chicken Soup

In my search for "healthier" recipes, I looked for ones that are full of flavor, loaded with veggies, and are unique.  As much as I love lentils and beans, I reach a saturation point after a while---two different lentil dishes plus their leftovers are about all I can handle.  While this didn't have as much veggies as some, it still fit my healthier label.

We loved this soup.  I greatly reduced the amount of spice in it so my kids would eat it and eat it M did!  (I've pretty much given up with the boys eating much for supper....I think they eat enough during the day that by supper they're not super hungry...I remember M doing the same thing, then along came kinder and changed it.  I've accepted the boys don't like anything I cook and M will eat almost anything because she is starving after school).

As is quickly becoming a trend, I want Asian flavored foods in the winter--something about fish sauce (of the Vietnamese nature), ginger, or star anise is comforting when it is cold.  This soup didn't have any of these, but I did get to use a little more of my Thai red curry paste.  The optional ingredients I didn't use, for obvious reasons if you know me (kids don't do spicy and I don't do corn).  There is no set time for this to simmer.  Like many soups, the leftovers are even better because the flavors had time to marry.

This should serve about 4 - 6.

Thai Curry Chicken Soup
adapted a bit from apartmentcooker on Food52.com

2 T olive oil
1/2 c onion, minced
1/2 c cilantro, roughly chopped
2 cloves garlic, minced
1 (14-oz) can coconut milk
6 c chicken stock (or a combo of chicken stock and water)
2 t (you can use up to 2 T) red curry paste
zest and juice of 1 lime
1 jalapeno, seeded and minced (optional)
1 T ginger, minced
2 scallions, thinly sliced
1-2 c mushrooms, thinly sliced
1/2 red bell pepper, thinly sliced
1 c corn kernels (optional)
1 1/2 c or so chicken, cooked and shredded

thinly sliced jalapenos
thinly sliced scallions
roughly chopped cilantro
lime wedges
avocado, thinly sliced (optional)

Heat 1 T olive oil in a dutch oven over medium heat.  Add the onions and cook until softened.  Add the garlic and cilantro and cook until fragrant, about a minute more.  Add the coconut milk and chicken stock and bring to a simmer.  Add the red curry paste and zest and juice of lime.  Meanwhile, in a saute pan or skillet, heat the remaining T of olive oil over medium heat.  Add the jalapeno, if using, ginger, scallions, mushrooms, red bell pepper, corn, and chicken and cook until heated, 4 - 5 minutes.  Add to the broth.  Simmer until the mixture has reached desired flavor.  Season with salt.

To serve, ladle into bowls and garnish with jalapenos, scallions, cilantro, lime, and avocado as desired.

French Tuna Salad Sandwich

This is another of our summer staples this year. I've found it's particularly nice on a Sunday afternoon after we've been at the swimming pool. According to the original recipe, this is another recipe to make the day before and let sit overnight (in fact, you assemble the whole sandwich, and refrigerate, pressed, overnight in order for the oils/juices to make the bread soggy). However, while I can get my act together to make Cold Sauce Pasta the night before, I can't seem to do this the night before. It tastes great when you make it about 10 minutes before you eat it, you just miss out on the soggy bread.

My children don't like this. I'm not sure why, but to be honest, it makes me a little happy. Curtis and I get to happily eat our fancy tuna while they eat traditional tuna salad (ie tuna + mayonaisse) sandwiches. They don't know what they are missing out on. I usually cook a whole pound of green beans, put a few in our tuna and the kids eat the rest on the side.

This meal is perfect right now for what we are getting in our CSA box. Last night we used a bell pepper, green beans, and parsley from our box.

This serves between 2 -4, depending on how big your sandwiches are.

French Tuna Salad Sandwich

adapted from Waverly on Food52

1/2 - 1 loaf crusty baguette

1 (6-oz) can tuna

3/4 c black olives (Nicoise preferable), sliced

1/2 c bell pepper, seeded and sliced thin

1/4 c parsley, finely chopped

1 (net weight 14.5-oz) can artichoke hearts (not in oil), reserving about 3 hearts for another use

1/4 c green beans, cut and blanched

3 T lemon juice

6 T extra virgin olive oil

salt and pepper to taste

In a mixing bowl, combine the tuna, olive, pepper, parsley, artichoke hearts, and green beans. In a small jar, shake together the lemon juice and olive oil until it is emulsified (or well-combined). Pour the lemon/olive oil vinaigrette over the tuna mixture and stir to combine. Season to taste with salt and pepper. Cut baguette into desired sandwich sizes and then in half, lengthwise (to fill). Remove some of the bread of the bottom half to create a trough to fill (just eat the bread you pulled out, yum.). Fill each bottom piece with tuna salad and enjoy.

Sloppy Joes

If your childhood was at all like mine, you remember Sloppy Joes. We had them as an easy meal at my house, sometimes over potatoes instead of buns (or more likely, bread). We ate them in school cafeterias in both elementary school and high school. They were everywhere. When too much beef became bad for you, we made them out of ground turkey (ewww....).

And then, I went years and years and years without eating sloppy joes because they somehow got a bad wrap. Maybe it was the ground turkey substitution. Maybe it was the commercials for ManWich (or whatever sloppy joe in a can was called). Whatever it was, sloppy joes weren't cool enough for me.

Then I had kids. I also had a split 1/4 of cow in my freezer which meant lots of ground beef. It helped too, that Ree of The Pioneer Woman fame had a sloppy joe recipe last year with fabulous pictures (as usual). The stars aligned correctly and I tried sloppy joes again.

We all loved them. Even Curtis, the one who doesn't love casseroles and jello salads, stated they were good. This past time I made them (yes, I've made them several times before posting), I used large whole wheat dinner rolls for the buns--we didn't need hamburger sized sloppy joes. These are sloppy (I had a very sloppy J picture that didn't make the cut because it was just way too sloppy!)

Sloppy Joes

adapted just slightly from The Pioneer Woman Cooks

1 lb ground beef

1/4 large onion, diced

1/2 large bell pepper, diced (any color will do)

3 cloves garlic, minced

3/4 c ketchup

1/2 c water

1 T brown sugar

1 t chili powder

1/2 t dry mustard

1/2 -1 t Worcestershire sauce (I have to be honest, I didn't measure this)

1 T tomato paste

salt and pepper to taste

buns, cooked/baked potatoes, or bread

Saute the ground beef in a large skillet until brown. Drain off excess fat. Add the onions, bell pepper, and garlic. Cook until the vegetables soften. Add the ketchup, brown sugar, chili pepper, dry mustard and water. Stir and bring to a boil. Cover and simmer for 15 minutes. Add Worcestershire sauce and tomato paste. Taste and adjust seasonings as needed, adding salt and pepper to taste.

Serve in buns, over boiled or baked potatoes, or in bread.

Vegetable Enchiladas

It is officially zucchini and summer squash season. It has begun. Unfortunately, I still remember disliking summer squash last summer and just the knowledge that it is in a dish is enough to make me want to go running and screaming away.

I attempted this anyway, knowing there would be large hunks of zucchini in it. It was alright. My kids didn't love it, but Curtis thought it was great and I found it tolerable (which is equal to great when it comes to recipes with chunks of zucchini in it). This recipe is based off of the enchilada's at Mother's Cafe and Garden, supposedly.

I will make this again this summer. For those of you who like zucchini more than me, you will probably love this.

This serves 4 - 6.

Vegetable Enchiladas

adapted from nannydeb on Food52.com

3 red bell peppers, cut into 4 large pieces each, seeds, and stem removed

2 zucchini, cut into 1" chunks

2 summer squash, cut into 1" chunks

1/2 yellow onion, cut into 1" chunks

1 med jalapeno, cut in half, seeds and stem removed (optional)

2 garlic cloves, skin still on

1 (15-oz) can black, kidney, or pinto beans

8 oz sour cream

2 T cilantro, chopped

1 t cumin

salt and pepper

8 - 10 corn tortillas

1 c queso fresco, crumbled (or Monterey Jack cheese will do too).

Spread peppers, zucchini, squash, onion, jalapeno, and onion on baking sheet and drizzle with olive oil. Roast vegetables in a preheated 400 degrees oven for 20 - 30 minutes, stirring every 10 minutes or so. As soon as vegetables are tender, remove from oven (you're not going for mush here). The bell peppers and garlic will probably be tender first and browned first. Remove those first if they are. Place the bell peppers in a bag or covered bowl and allow to sweat for 10 minutes. Remove the skins from the bell peppers and garlic. Set the remaining vegetables aside to cool.

Place the bell peppers, jalapeno (if using), and garlic in a food processor along with the sour cream, 1 T cilantro, and the cumin. Puree until smooth. Add salt and pepper to taste.

Mix together the cooled vegetables and the can of beans (your choice). Put a large spoonful or two of sauce in a 9 x 9" baking pan. Soften the tortillas by your preferred method--mine is microwaving 4 of them at a time for 15 - 20 seconds (or 30 if I accidently don't get them out in time). Place approx. 1/4 cup of vegetable mixture and a sprinkling of cheese into each tortilla. Roll up as tightly as possible and put into baking pan. Repeat until you use all the filling---I think I made 10 enchiladas. Spread the remaining sauce over top and sprinkle with the remaining cheese. (If you want, you can refrigerate until baking at this point). Bake in a preheated 400 degrees oven for 20 - 25 minutes or until hot. Garnish with remaining cilantro, your favorite salsa (especially if you left out the jalapenos because of your children), and enjoy.

Slow Cooker Ropa Vieja

As my children get older, our schedule gets fuller. We are still trying to keep the extras minimal--soccer in the fall, swimming in the spring/early summer. With spring here (yep, we live in Texas, spring comes early!), swim lessons have started in preparation for swim team in May. We generally get home from swim lessons around 5:20 and we eat at 6:00--no small task for me. Even if I had a 30 minute meal to make, having 30 minutes in that time frame which didn't involve care for the boys (they're the younger two), is a stretch.

Thus, I am becoming re-acquainted with my slow cooker again. We also have taken a CSA break this month to get the cabbage and turnips that have multiplied in my fridge cleaned out.

I am also in the process of cleaning last years quarter cow out of the freezer--mostly stew meat and round cutlets left. I am dreaming of a new quarter in April/May, so I need to get rid of the old one first. Stew meat lends itself perfectly to slow-cooker. Round cutlets lends itself perfectly to absolutely nothing, I've found. That doesn't prevent me from trying to use my cutlets.

The goal: To consume round cutlets in the most pleasing, make ahead way possible.

The plan: Slow Cooker Ropa Vieja

Analysis: Awesome slow cooker meal which doesn't taste like a bland slow-cooker meal. Round cutlets don't lend themselves well to ropa vieja either, but with the overall taste of the dish, the round cutlets can be ignored, if not entirely forgiven.

Slow Cooker Ropa Vieja

adapted slightly from Food and Wine

1 2-lb flank steak, halved lengthwise and cut crosswise into 4 pieces

28 oz diced tomatoes, with juice

2 medium (1 large) bell pepper, thinly sliced--a variety of colors is nice if possible

1 medium onion, diced

2 garlic cloves, thinly sliced

1/2 t oregano

1/2 t cumin

1 bay leaf

1/2 c green olives

2 T capers, drained

3 T cilantro, coarsely chopped

Season the flank steak with salt and pepper. Set aside. In the slow cooker, combine tomatoes and juice, pepper, onion, garlic, oregano, cumin, and bay leaf. Add the steak and cover. Cook on high for 5 hours or until the meat is very tender.

Transfer meat to a cutting board and let rest for 10 minutes (to seal the juices). While the meat rests, stir in the olives, capers, and cilantro. Use shred meat, using 2 forks is the easiest way. Return the meat to the sauce. Season as needed with salt and pepper. Serve over rice and sprinkle with additional cilantro, if desired.

Moroccan Pickled Vegetables

As I said in the last post, I've been on a hunt for turnip recipes. I loved food52 a little more when I found many turnip recipes on there. One of those recipes was for pickled mixed vegetables. I made them, with many reservations. Two cups of olive oil? Only two pints of vegetables? Would we like them? Was my chili garlic sauce the right kind? Would it be too spicy with the chili garlic sauce?

Wouldn't you know it, it turned out ok! I was pleasantly surprised! I ended up using only 1 1/2 cups of olive oil and I still think it is a little too oily. The recipe made two quarts easily, and I even cut down on the amount of veggies I used. We've been eating with meals and have enjoyed it. In fact, I think I will probably even make it again.

A few additional notes on the recipe. If you use the amounts called for, which I am including, it will make probably four quarts. Just divide each layer on vegetables between four jars. This recipe also needs to sit for three days before serving. This sitting should take place at room temperature. After the initial three days, keep in the refrigerator for up to a month. The harissa also makes way more than you need. Refrigerate the extra for up to 3 months and use as you make new batches of pickled vegetables (or search for harissa recipes). Just keep it covered with a light film of olive oil.

Moroccan Pickled Vegetables

adapted from epicureanodyssey on food52.com

For the Harissa:

1 1/2 c Asian chile-garlic sauce

1 lg garlic clove, roughly chopped

1 T coriander

1 T caraway seeds

1 T dried mint (optional)

1 t kosher salt

1 T extra virgin olive oil

For the vegetables:

2 small cucumbers, unpeeled, sliced 1/4" thick

3 medium carrots, peeled, sliced 1/4" thick

2 medium turnips, peeled, halved, and cut into thin wedges

6 medium garlic cloves, peeled and lightly crushed

1 medium sweet onion, peeled, halved lengthwise and cut into thin strips

1/2 large red or yellow pepper, seeded and sliced

1/2 head green cabbage, cut in half, cored, and cut into 1/2" slices

6 oz mixed olives

2 lemons, halved, seeded and thinly sliced

4 thyme sprigs

1 t dried oregano

2 - 4 bay leaves

1 T caraway seeds, lightly crushed

1 T coriander seeds, lightly crushed

small pinch of saffron

2 T harissa

For the pickles:

1 1/4 c white vinegar

1 1/4 c apple cider vinegar

1 1/2 c extra virgin olive oil

2 T sugar

1 T kosher salt

For the harissa: Put all ingredients in a food processor and process to a paste. Set aside until you assemble the jars.

Divide the vegetables and herbs evenly between 4, 1-quart jars. Layer in the order listed in each jar. Top each with a little harissa. Meanwhile, in a medium saucepan, gently heat the olive oil, vinegars, sugar, and salt over medium-low heat until the sugar dissolves. Pour over the vegetable mixture. (Don't make it too hot or it will break the glass jars. If you think it is too hot or are worried about it, just let it cool a little before adding it). Cover and shake the jars to distribute the spices evenly.

Let set at room temperature for 3 days. Store in the refrigerator after that.

To serve, empty jar into a bowl. Top with some fresh feta if desired. (You can return uneaten portion to jar and eat another time).

Rioja Beef

After taking many, many months off of entertaining friends at our house, I think I am ready to start again. A cookbook I got for Christmas from brother is going to help that a lot! Perfect One-Dish Dinners is full of manageable dinners to make with optional menu pairings and wine suggestions. My favorite thing about it so far though, is that it takes one dish to prepare the food in and the two recipes I've tried were almost completely hands-off the last 45 minutes of cooking, allowing me to visit with my friends. Fabulous.

The first recipe I tried, just for our family, because I am never quite sure whether or not to trust new cookbooks/cookbook authors, was Rioja Beef. One things I will say about this cookbook, it is very meat heavy. It doesn't have a lot of recipes laden with the produce I find in my CSA book. This recipe was feasible for a weeknight meal because of the 1/4 cow that is languishing in my freezer.

This will serve 6 - 8 people.

Rioja Beef
from Perfect One-Dish Dinners by Pam Anderson

3 lbs boneless beef chuck, cut into 1 1/2 - 2" cubes and patted dry
3 T olive oil
1 large yellow bell pepper, cut into 6 pieces
1 large red bell pepper, cut into 6 pieces
1 large onion, chopped
3 lg garlic cloves, minced
2 T sweet paprika
1 T ground cumin
1/4 t saffron threads
3 T flour
1 c chicken broth
1/2 - 1 c dry red wine (rioja, if possible)
1 can (14.5 oz) crushed tomatoes
2 cans (15 oz each) chickpeas, drained
1 1/2 t grade orange zest and juice from 1 large onion

Heat a heavy pot or Dutch oven over medium heat. Add 1 T oil to the pot and heat. Add the meat and sear, turning once, until 2 sides are darkly browned. Repeat until all the meat is browned. Transfer to bowl and set aside. Add 1 T oil to the hot pot. Add the onion, and cook, stirring, until softened 4 - 5 minutes. Add garlic, paprika, cumin, and saffron. Cook, stirring, until fragrant, about a minute. Whisk in the flour, then broth, wine, and tomatoes, seasoning with salt and pepper. Return beef and any accumulated juices to the pot. Carefully place a sheet of heavy duty foil over the pot, pressing the foil down so that it touches the stew. Seal foil completely around the edges. Set pot in oven and cook for 1 1/2 hours.

While beef is in oven, add 1 T oil to a frying pan and heat over medium-high heat until oil starts to smoke (just wisps). Add the peppers and cook, stirring until peppers are lightly browned and crisp-tender, about 3 minutes. Set aside. (You can also do this in before browning the meat in the same pot you brown the meat in).

Remove pot from oven and set over low heat. Carefully remove foil. Stir in peppers, chickpeas, orange zest and juice, and a little water, if necessary, to make a gravy. Carefully re-cover the pot and simmer to blend flavors, about 5 minutes. Serve.

We loved this recipe. I really can't say much more about it than that. I made a couple of changes to the recipe, utilizing a second pan, but it made the flow seem better.

This recipe will serve 6- 8 people.

Chicken Gumbo

I want to like okra, I really do. I love how sliced okra looks--so pretty if you can ignore the slime dripping from each slice. All summer we've left our okra in the trade box or snuck it into friends' refrigerators. I decided a week or two again that it was time to use okra at least once this summer. Instead of going for the classic tomato/okra/hamburger skillet meal, I went for the other okra classic, gumbo.

See it turns out, that gumbo actually means okra. Countless gumbo recipes abound---some New Orleans' style others more African in style. I went for the New Orleans Style and found a recipe that could be made in a crockpot as well. Despite my original intentions, I didn't end up making this in a crockpot, but am including those directions because I just might make this recipe again sometime.

We all ate it. I wouldn't say anyone of us loved the entire dish. Curtis and I tolerated the okra. We tried to deny its existence in the meal. (Curtis informed me it would be much better without the okra. I told him in which case, it wouldn't be gumbo). M ate the chicken and shrimp out of it. J ate some of it. Little I picked at his, eating some of it, but it was hard to discern exactly what. I had it three days afterwards as leftovers and the okra started to grow on me. I'll make this again and we'll probably tolerate the okra again. Maybe, eventually, we just might like this dish--all parts of it.

This serves 6 - 8 if served over rice.

Chicken Gumbo
adapted from WholeFoodsMarket.com

4 T canola oil
1 lb boneless, skinless chicken breasts (or thighs), cut into 1" pieces
salt
pepper
4 T unbleached flour
1 c onion, diced
1 c green pepper, diced
1/2 c celery, diced
2 c fresh okra, sliced
2 c chicken broth
2 bay leaves
1 (28-oz) can diced tomatoes
1 lb cooked chicken sausage, sliced into 1/2" rounds
1 lb large shrimp, peeled (you could use significantly less--I used more for M's sake)

Brown the chicken seasoned with salt and pepper in 1 T oil in a large skillet over medium-high heat. Remove with slotted spoon and set aside. Add remaining 3 T oil to skillet and heat until hot. Add floor and cook, stirring constantly, until golden brown 3 - 4 minutes. It should be about the color of peanut butter. Add the onion, green pepper, celery, and okra.

For a slow cooker: Cook onion, etc for 2 minutes or until the vegetables start to wilt. Add the chicken broth and stir until smooth and incorporated. Transfer mixture very carefully (to not burn yourself) into slow cooker. Add the okra, bay leaves, tomatoes, and browned chicken along with any juices left in bowl. Cover and cook on low for 7 - 8 hours. Thirty minutes before serving, add the sausage and turn cooker to high. Add the shrimp 5 minutes before serving. Serve over cooked rice with plenty of Tabasco.

For stove top: Carefully stir in chicken broth to onion mixture. Return chicken and any juices to the pan. Add chicken sausage, bay leaves, and tomatoes. Cover and simmer over low heat for 30 minutes. Add the shrimp and cook another 5 minutes or until the shrimp are cooked. Serve over rice with plenty of Tabasco.

Spanish Stuffed Bell Peppers

I grew up eating stuffed peppers of the rice and hamburger variety. As I watched my bell peppers accumulate, I wanted a stuffed pepper recipe that didn't resemble the stuffed peppers of my youth.

I love the internet. Instantly, 1000's of bell pepper recipes popped up and I got to choose between the traditional stuffed peppers and ethnic stuffed peppers (sometime, I really want to try Indian stuffed peppers. Mmm). I settled on a Rachael Ray recipe for Spanish stuffed peppers.

Those peppers were fabulous! I made 3 stuffed peppers and then cooked the rest of the stuffing in the oven (I knew M wouldn't eat it if it was inside a pepper). Everyone loved it! J even ate some of a pepper and little I had several servings. This is my new favorite stuffed bell pepper recipe.

My only complaint was with the leftovers. They quickly developed a very wine-y taste that I didn't notice the first time around. I think next time I may decrease the wine and increase the water/chicken broth instead. I also thought the ground chicken had no flavor and wasn't worht the extra cost. I'll substitute a mild sausage or lean ground beef next time as well. Brown rice gives the filling a wonderful texture (and more nutritional value too). The recipe calls for 6 bell peppers but you can cook however many you need (I only did 3).

Spanish Stuffed Bell Peppers
adapted from Rachael Ray

6 medium bell peppers (red preferable, but green will do), tops cut off
2 T extra virgin olive oil
1 - 1 1/2 lbs ground meat (chicken, beef, or a mild sausage)
salt and freshly ground pepper
1 small onion, finely chopped
2 cloves garlic, minced
1/2 c golden raisins
2 t sweet paprika
3/4 c dry sherry (or a combination of 3/4 liquid between chicken broth, water, or wine)
2 15-oz cans tomato sauce
1/2 c parsley, chopped
1/2 c slivered almonds, toasted
2 - 3 c cooked brown rice
2 c Manchego cheese, grated

Bring a pot of water to boil and blanch peppers in boiling water for 3 minutes or until just tender. Drain and set aside.

Meanwhile, in a large skillet, heat olive oil. Add the ground meat and season with salt and pepper. Cook until brown, breaking it up into small pieces. Add the onion, garlic, raisins, and paprika. Continue to cook until the onion s are tender, about 3- 4 minutes. Add the sherry (or other liquid) and stir to get the brown bits off the bottom of the pan. Add 1 1/2 c of tomato sauce and cook 5 more minutes. Remove from heat and stir in parsley, almonds, and cooked rice.

Pour remaining 1/2 c of tomato sauce and a touch of water into a baking dish. Fill each pepper halfway up with rice mixture. Top with a little cheese and then fill to the top with more of the rice mixture. Top with some more cheese (so four layers--rice mixture-cheese-rice mixture-cheese). Set pepper in baking dish. Repeat with all the peppers. Put the leftover filling, if there is some, into a casserole dish and sprinkle generously with cheese. Bake, uncovered, in a preheated 375 degrees oven for 20 - 30 minutes or until cheese is melted.

Israeli Couscous and Lentil Salad

After trying Israeli couscous in the eggplant salad a few weeks ago, I've been hooked. Seriously hooked. I've made the eggplant salad a second time to share at a potluck. Then I decided to try a recipe that I've had dog-eared in a cookbook for a couple of years.

Why didn't I try this sooner? I loved it. Curtis liked it ok and M even tried the couscous (but not the lentils). The dates are essential--it gives the salad a nice sweet taste, just the right amount. This is definitely a summer salad keeper!

Israeli Couscous and Lentil Salad
from Moosewood Restaurant New Classics

1/4 c French lentils
4 1/2 qts water
2 1/2 t salt
1 1/2 c Israeli couscous
1 cinnamon stick
2 T olive oil
1 t freshly grated lemon peel
3 T lemon juice
1/2 c diced bell peppers
1/4 c dates, pitted and chopped
1 1/2 T fresh mint, minced
black pepper, to taste

In a small sauce pan, combine lentils, 2 c water, and 1/2 t salt. Bring to a boil, reduce heat, cover, and simmer about 20 minutes or until lentils are tender. Drain well and set aside. While the lentils simmer, bring the remaining 4 qts water to a boil in a large pot. Stir in the couscous, cinnamon stick, and salt. Cook for 8 minutes. Drain, rinse with cold water, and drain again. Remove and discard cinnamon stick.

In a serving bowl toss together lentils, couscous, and remaining ingredients. Let the salad rest for 30 minutes before serving to let the flavors marry.

Rigatoni with Fennel and Sausage

My kids don't dig fennel. That's unfortunate because fennel is one of my favorite things. I am excited that we've gotten fennel two weeks in row in our CSA box and I hope the streak continues.

That said, neither M or J ate the fennel in the pasta. They ate the pasta and sausage quickly, they just avoided the fennel, leaving it to their parents to eat off their plates (mostly me).

Curtis and I enjoyed this recipe. It wasn't as rich as I was worried it would be based on the cream sauce. I made some serious adjustments to the original recipe, but I think it turned out just right.

Rigatoni with Fennel and Sausage
adapted from Gourmet

1 lb mild Italian sausage (either bulk or links with the casings removed and discarded)
2 T olive oil
1 c onion, finely chopped
2 large garlic cloves, minced
1 large bell pepper (red is preferable but green is fine), chopped
1 fennel bulb, sliced thin (about 2 c)
2/3 c dry white wine
1 c chicken broth
1/2 c heavy cream
1/2 lb rigatoni or other tubular pasta
1/4 c minced fresh parsley leaves
grated fresh parmesan cheese

Cook the sausage over moderate heat in a heavy skillet, stirring and breaking up any lumps, until it is cooked through and transfer it with a slotted spoon to paper towels to drain. Add the onion and garlic to the skillet, reduce heat to medium low, and cook until the onion is softened, stirring occasionally. Add the bell pepper and fennel and cook the mixture over medium heat for 5 minutes, or until the bell pepper and fennel are softened. Add the wine and broth, bring to boil and simmer, covered, for 5 minutes. Add the cream and boil until it is thickened slightly and reduced by about a 1/3. Meanwhile, cook the pasta until al dente in a pot of boiling water. Place pasta in a bowl, toss with the fennel mixture, sausage, parsley, and Parmesan. Serve

Chile Cheese Gratin with Chorizo

All summer I've struggled with how to use all the peppers I've been getting from our CSA. My kids don't eat spicy foods (what a bummer!) and since I don't make a separate meal for the kids, I don't usually use the peppers, unless they are the bell peppers (I've found even some of the so called sweet peppers are too hot for my kids). Then, I found this recipe. I was excited to find a side dish that used lots of peppers. In fact, I bought a couple of Hatch chile peppers to supplement the peppers I had in my fridge.

Curtis and I both really liked this. I don't know how often I'll make it, especially with the chorizo, because between the chorizo and cheese, it is rather greasy. I was glad I served it with a meal that otherwise had no meat and low fat. M wanted to eat it too, because of the tortilla chips on top, so she ate the top cheesy tortilla layer. The original recipe doesn't call for the chorizo (it is listed as a variation), so feel free to leave that out. This recipe serves 3 - 4 people as a side.

Chile Cheese Gratin with Chorizo
from How to Cook Everything by Mark Bittman

1 T olive oil
6 poblano peppers or other mild fresh chiles or bell peppers, roasted and cleaned
up to 1/2 lb Mexican chorizo, crumbled (optional)
1 c tomatoes, chopped (canned tomatoes work great too)
1 1/2 c cheddar, Monterey Jack , or cojita cheese (or a mixture), grated
1/4 c fresh cilantro, chopped
1/2 c tortilla chips, crushed

Cook the chorizo in a skillet until browned. Cut the chiles into large chunks. Layer the chiles, then chorizo, tomatoes, and cheese, sprinkling layers occasionally with cilantro, in a 1 1/2 qt casserole or gratin dish. Top with the tortilla chips. Bake in a preheated 375 degrees oven for 25 minutes until cheese is melted, bubbling, and browned. Serve immediately with a dollop of cream cheese (optional)

Julia Child's Ratatouille

I think for every cook inundated with eggplant and zucchini there is a unique ratatouille recipe. I decided to give Julia Child's recipe a try, but with a few changes. I cut the recipe in half because I knew it would just be Curtis and I eating it. I also had to finish it in the oven instead of the stove because I had no casserole dishes that can also go stove top (oooh....now for my Christmas a Le Crueset enameled cast iron casserole dish).

As I admitted before, I am on the Julia Child bandwagon. I am learning some different cooking techniques and finding some good recipes. Does this mean I am straying away from the whole local thing? Absolutely not. In my opinion, most other ethnic (as in other than "American"-- French being ethnic as well) recipes do a much better job of incorporating local, in season ingredients than we do. To quote Julia Child in Mastering the Art of French Cooking "Any fine, fresh vegetable in season will taste just as good in America or anywhere else if the French vegetable-cooking techniques are used." (bold is my emphasis). She, like most chefs and good cooks, recognized seasonal, local vegetables (and fruit) make the best tasting food. My Julia Child bandwagon is just a way of increasing my collection of recipes and the repertoire of skills.

As far as the results (the picture is the before cooking picture). Curtis and I loved it. It had the seemingly silly technique of patting each piece of sliced vegetable dry before frying, but from what I understand, that step is what allows any cooked food (meat, vegetable, whatever) to brown. So, I did it and the vegetables looked beautiful. I think I like almost any ratatouille...it's just a great side dish. I am listing the proportions for a full recipe.

Ratatouille
adapted from Mastering the Art of French Cooking

1 lb eggplant, peeled and cut lengthwise into 3/8" slices, 3" long, and 1" wide
1 lb zucchini, cut similarly to eggplant
1 t salt
4 T olive oil (or more, if needed)
1/2 lb (1 1/2 c) thinly sliced yellow onions
2 (1 c) sliced bell peppers
2 - 3 T olive oil
2 cloves garlic, minced
1 lb tomatoes, peeled, seeded, and juiced**
3 T parsley
salt and pepper to taste

Place eggplant and zucchini a bowl and toss with 1 t salt. Let stand for 30 minutes (to drain the liquid from the vegetables). Drain and dry each slice with a towel. One layer at a time, saute the eggplant and then zucchini in hot olive oil (4 T) for about a minute on each side to brown lightly. Remove to side dish. Cook the onions and peppers slowly in the olive oil from about 10 minutes or until tender, but not browned. Stir in the garlic and season with salt and pepper to taste. Slice the tomatoes into 3/8" strips. Lay them over the onions and peppers. Season with salt and pepper. Cover and cook over low heat for 5 minutes or until tomatoes have released their juices. Uncover, baste the tomatoes with the juices, raise the heat, and boil for several minutes, until the juice has almost entirely evaporated.

Place 1/3 of the tomato mixture in the bottom of casserole dish (2 1/2 quart) and sprinkle over it 1 T parsley. Arrange 1/2 the eggplant and zucchini on top, then the half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley. Cover the casserole and bake in a preheated 350 degrees oven for 10 minutes. Uncover, raise heat to 375 degrees and cook, uncovered, for 15 - 30 minutes, until juices have mostly evaporated. Serve hot or set aside and reheat (or even serve cold) slowly just before serving.

**To deal with tomatoes, drop in boiling water for 10 or so seconds, remove, and the skin will slip right off. Cut the tomato in half when it is cool enough to handle and gently squeeze out the seeds (and some juice as well). The process is much easier than it initially sounds.

Sicilian Stir Fry

I was craving some stir fry yesterday. The thought of a nice dark sesame beef and broccoli stir fry made me happy. However, it is over 100 degrees out (again and again and again) and no sight of fresh broccoli to be found anywhere. Thus I thought of the recipe for Sicilian Stir Fry--a recipe using lots of summer vegetables and not as heavy as a dark sesame sauce.

Like many stir-fry's, you can use whatever vegetables you have on hand. Add green beans or asparagus if you have want more green. Just have 5 - 6 c of raw vegetables to put in. I didn't have the celery or fennel and left that out. I can just imagine that ingredient would have made everything even more tasty. The combination of ingredients reminds me a little of caponata.

We all enjoyed it. Curtis and I ate all the veggies. J and M didn't eat the eggplant, onions, or peppers, but they did eat the tomatoes, squash, and mushrooms. It's pretty quick and easy summer meal. The most time intensive part was chopping the vegetables, the rest went quickly. I had all my ingredients in little bowls before hand so when I started cooking, I could be like a TV food show host---just dumping little bowls of food into the skillet. I think cooking is so much more fun that way!

Sicilian Stir-Fry
adapted from Moosewood Restaurant New Classics

1 T olive oil
1 c sliced onions
1/2 c celery or fennel, thinly sliced
2 garlic cloves, minced
1 c sliced mushrooms
1 c sliced zucchini or summer squash
1/2 c sliced bell peppers
1 c diced eggplant
1/2 t fresh rosemary, minced
1/2 t salt
2 T dry red wine
1 c fresh tomatoes, chopped
2 T fresh basil, chopped
1 T capers
1/2 lb chunky pasta such as farfalle

Cook pasta in large pot of boiling salted water. Meanwhile, heat oil in a large skillet on med-high heat. Add onions and cook 2 - 3 minutes. Add celery, garlic, and eggplant and stir-fry for 4 minutes (but do not brown). Add mushrooms, zucchini, bell peppers, rosemary and salt and continue to stir-fry 2 -3 minutes. Stir in red wine, tomatoes, basil, and capers. Continue to stir fry another couple of minutes until every things hot and vegetables have released their juices. Serve over hot pasta and top with grated Parmesan if desired.

Tuscan Panzanella

This is one of those recipes that can occasionally frustrate me--more than anything because it calls for mixed greens, asparagus, tomatoes, and zucchini. In what area (except maybe California) can you find all of those things in season at the same time? I went for it this time though because I love the recipe and I've been off the local wagon a little more lately.

It's a good recipe. Curtis and I really enjoyed it, as did our guests. The garlic parmesan dressing was great. I think I'll try the process differently next time....maybe add the olive oil last instead of the milk. The dressing separated quickly and the oil wasn't emulsified, so I would like to try adding it very slowly at the end, like in mayonnaise, instead of at the beginning. I grilled the vegetables and bread, but you the original recipe calls for them to be roasted in a 450 degrees oven.

Tuscan Panzanella
from Moosewood Restaurant New Classics cookbook

Creamy Garlic Parmesan Dressing
2 garlic cloves, minced or pressed
1 c cup extra virgin olive oil
1/4 c red wine vinegar
1/2 c Parmesan cheese, grated
1/2 t ground black pepper
1 t salt
1/2 c whole or 2% milk

Panzanella
1 medium zucchini, cut into 1/4" thick slices
1 medium yellow summer squash, cut into 1/4" thick slices
2 large bell pepper, halved and seeded (assorted colors are nice)
1 T olive oil
12 - 16 fresh asparagus, stemmed and cut into 2" pieces
2 c tomatoes, chopped
8 c mixed field greens
2 T extra virgin olive oil
2 T red wine vinegar
salt and black pepper to taste
2 t minced fresh basil, parsley, or thyme
1 large loaf of crusty French or Italian bread

Combine the dressing ingredients in a blender or food processor, adding the milk last while you puree or process. Whirl for 30 - 45 seconds, until the dressing is the consistency of a light mayonnaise. Set aside.

Lightly brush the zucchini and squash slices and bell pepper halves with olive oil. Place bell pepper halves, zucchini, and squash on preheated grill. Roast until bell pepper halves are charred on the skin side and zucchini and squash are beginning to brown and are tender. Place roasted bell pepper halves in a covered bowl or plastic bag for 10 minutes to steam. Meanwhile, blanch the asparagus for 2 minutes in a boiling pan of water. Drain and plunge into cold water to cool. Drain again and set aside. Place the tomatoes and greens in a serving bowl. In a small bowl, mix together the olive oil, vinegar, salt, pepper, and herb and set aside.

Peel the charred skin off the peppers and cut them into 2 inch pieces. Slice the loaf of bread in half lengthwise and place on hot grill for 5 - 10 minutes to crisp. Add the vegetables to the bowl of tomatoes and greens. Just before serving, toss the salad with reserved oil and vinegar mixture. Cut the bread into 1" cubes and add them to the salad. Serve with a generous spoonful of the creamy garlic parmesan dressing.

Robust End-of-the-Summer Spaghetti

Two years ago, I would have been shocked if you told eventually I would eager anticipate eggplant. I do now, especially as learn how to cook it so it is creamy and absorbs flavors. I have also learned how prevalent eggplant is in Italian recipes, beyond the typical Eggplant Parmesan. (it also plays a major role in Middle Eastern and Indian cuisine as well).

Curtis and I loved this dish. J and M didn't really dig the sauce, but M wasn't digging much of anything yesterday. It's rather similar to the caponata I make, except it's missing the sour (vinegar) aspect and it's hot. I omitted the parsley, kalamata olives, and capers because I didn't have them. It wasn't a problem, but I am sure they would greatly add to the taste. I also only had 1 lb of tomatoes so I used a can of whole tomatoes, which I drained and smashed.

Robust End-of-the-Summer Spaghetti
from Local Flavors by Deborah Madison

1 1/2 lbs eggplant, peeled and sliced a scant 1/2" thick
2 bell peppers, cut in half lengthwise
1/4 c olive oil
1 onion, finely diced
1 garlic clove, minced
3 anchovies, chopped
1/3 c parsley, chopped
2 lbs ripe tomatoes, chopped
1/4 c Kalamata (black) olives, chopped
1/4 c green olives, chopped
3 T capers, rinsed
1 T dried oregano
salt and pepper to taste
1/2 - 1 lb spaghetti (depending on how much you want to make--we're a half lb family)
Parmesan cheese, grated

Brush both sides of eggplant slices with olive oil. Brush the skin side of the peppers with olive oil. Broil or grill the eggplant and bell peppers, skin side down on the grill and skin side up in the broiler, in preheated grill or broiler. Remove the eggplant slices when they are browned and tender, turning as needed. Remove the peppers when the skin is charred and blistered. Place them in a ziploc bag to steam and make the skins easy to remove. Cut the eggplant into chunks. Scrape off charred skins of peppers and dice.

Heat 1/4 c of olive oil in a heavy medium saucepan. Add the onion, grilled peppers, garlic, anchovies, and parsley. Saute over medium high heat until the onions are softened, about 5 minutes. Lower the heat and add the capers, olives, eggplant, tomatoes, oregano, and 1/2 c tomato juice or water. Season with salt and pepper and simmer for 30 minutes. Meanwhile cook the spaghetti until al dente an a large pot of boiling salted water. Drain.

To serve, put spaghetti in a large bowl and top with sauce (if you only made 1/2 lb of the spaghetti, don't use all the sauce). Generously sprinkle grated parmesan cheese on top.

Pseudo Arroz con Pollo (Cuban style)

I was going to buy chicken breasts and use the avocado I had I gotten at the store. However, I suffered from slight sticker shock at the grocery store and decided to go with boneless, skinless thighs instead. Upon returning home and finding a recipe, I discovered I could have gotten plain old, bone-in thighs.

This was a good recipe. I must admit that my ratios were all screwed up. I learned that 4 1/2 pounds of bone in thighs are equal to 2 pounds of boneless, skinless thighs. I halved the marinade when I should have made a full batch. Next time, I will follow the recipe and seasoning ratios more carefully. I liked the dish, but it definitely had room for improvement.

Overall, everyone like it. M liked the chicken better, J liked the rice better. Curtis and I thought it was all tasty.

Cuban-Spiced Chicken Thighs with Rice
adapted from Bon Appetit

Chicken and Marinade
1/4 c fresh lime juice
1/4 c fresh cilantro stems, chopped
2 T olive oil
1 T finely grated lime peel (or 1 T lime juice)
1 T fresh thyme, chopped
2 t jalapeno, seeded and chopped (optional)
2 t Hungarian sweet paprika
2 t ground black pepper
1 t ground cumin
1/2 t salt
10 chicken thighs (2 pounds if boneless, skinless, 4 1/2 lbs with skin and bone)

Optional chorizo......
1 T olive oil
1/2 lb fully cooked Spanish chorizo, cut into 1/4" thick rounds

Rice
2 c onions, finely chopped
1/2 c red bell pepper, chopped
3 garlic cloves, chopped
2 c arborio rice (or short grain white rice)
2 1/2 c (or more) chicken broth
2 medium tomatoes, diced
2 t Hungarian sweet paprika
1/4 t saffron threads

1 canned piquillo pepper or 1 whole canned pimiento, cut into thin strips

1/2 c fresh cilantro, coarsely chopped
lime wedges

Whisk marinade ingredients (except chicken) in a bowl. Place chicken in large ziploc type bag and add marinade. Seal bag and turn several times to coat chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.

Heat 1 T oil in large pot over medium heat. If using chorizo (I skipped this entire step), add and saute until beginning to brown and fat renders, about 3 minutes. Remove from pot. Increase heat to medium high. Brown chicken in pot, about 5 minutes per side. Transfer to plate. Pour all but 3 T fat from pot (discard excess fat). Add onions, saute 4 minutes, scraping up any browned bits. Add bell pepper and garlic. Saute until onions are translucent, about 2 more minutes. Mix in rice, stirring to blend with vegetables. Add 2 2/1 c broth, tomatoes with any juice, paprika, and saffron. Add a little water to marinade bag and add leftover marinade. Bring to a boil, stirring to blend. Return chicken, chorizo, and any accumulated juices to pot, pressing chicken partially into rice. Reduce heat to low, cover and simmer 15 minutes. Arrange piquillo pepper strips over chicken pieces. Cover and simmer until rice is tender and chicken is cooked, adding broth by 1/4 c if rice is dry, about 10 minutes longer. Season with salt and pepper to taste.

To serve, transfer rice and chicken to shallow bowl. Garnish with cilantro and lime wedges.

Beef Kebabs

The bell peppers are starting to accumulate in my fridge. My onion bowl in the pantry is getting fuller and fuller. My freezer is stuffed to the gills with meat. What in the world should I make for supper? Beef Kebabs! I used a sirloin steak (I know, I should have weighed it first to see how big it was. I am guessing between 1 - 2 lbs, it was rather large), mushrooms, bell peppers (green and purple), and onions. I thought about adding zucchini too, but I didn't think that would be something many of us would have enjoyed so I skipped it. We served these over rice with sides of baba ganoush and pita, and cucumber and tomato slices. Another nice easy summer meal that doesn't heat up the kitchen much on these 100+ degrees days that have become entirely too common this summer.

Beef Kebabs
adapted from Steven Raichlen's Barbeque Bible

1 -2 lbs sirloin steak or tenderloin, cut into 1" cubes
6 mushrooms, quartered
2 bell peppers, cut into chunks
1 medium or 2 small onions, cut into wedges

Marinade
extra virgin olive oil
1/2 c mixed fresh herbs: any combination of basil, parsley, rosemary, oregano
1 garlic clove, minced
coarse salt
black pepper

Drizzle olive oil over steak or tenderloin in a 9 x 13" pan. Toss with fresh herbs, garlic, salt, and pepper. Cover with foil and marinade in the refrigerator 1 - 2 hours. To prepare kebabs, alternate vegetables and beef. Cook on grill for 2 - 3 minutes per side (for a total of 10 - 12 minutes), until meat is cooked as desired and vegetables are tender.