Show 538, August 12, 2023: Vegetarian Salad for Dinner with Author Jeanne Kelley Part Two

Cookbook Author Jeanne Kelley

Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). “This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal.”

“People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelley shares a new collection of creative, easy-to-follow, and foolproof salad recipes for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavors influenced by the fresh produce and the vibrant dining scene of the author’s hometown Los Angeles, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike.”

“The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads.”

“The recipes vary from suitable for busy weeknight—like Warm Brussel Sprout Caesar with Poached Egg, Tostada Salad with Creamy Lime-Avocado Dressing, and Chinese No Chicken Salad—to weekend showstoppers such as Herby Fattoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini, Vietnamese-Style Salad Rolls, and North African–Style Chickpea Pancake with Salad Turnips, Greens, and Harissa.”

Jeanne graciously shares her recipes for Red Quinoa and Red Kidney Bean Masala and Baked Ricotta Pepperonata, Herb Salad with us.

Jeanne Kelley continues as our guest with salad tongs at the ready along with a bunch of fresh arugula from her garden.

Red Quinoa and Red Kidney Masala

Red Quinoa and Red Kidney Masala by Jeanne Kelley

Recipe excerpt from:
Vegetarian Salad for Dinner: Inventive Plant-Forward Meals

by Jeanne Kelley

Rajma is a casual bean curry that’s popular throughout India. Inspired by that dish, I combined red kidney beans and red quinoa with Indian flavors including tamarind, ginger, mint and cilantro with quinoa and canned kidney beans to make this delightfully interpretive “masala” or spicy mix. I added roasted peanuts and chickpea snacks for fun crunch. You can serve the salad with warm naan and yogurt for a big dinner.

4 to 6 Servings

Quinoa

  • 1 cup red or tri-color quinoa
  • 2 cups water
  • ½ teaspoon salt

Dressing

  • ¼ cup peanut or untoasted (light) sesame oil, or other neutral oil
  • ¼ cup fresh lime or lemon juice
  • 2 teaspoons finely grated fresh ginger (about a 1-inch piece)
  • 2 garlic cloves, finely grated or crushed with a garlic press
  • ½ teaspoon salt

Salad

  • 2 (14-to 16 ounce) cans organic red kidney beans, rinsed and drained
  • 1 hot house cucumber, quartered and sliced
  • 2 cups cherry tomatoes, cut in half
  • ½ red onion, diced
  • ¼ cup minced fresh cilantro leaves, plus whole leaves (optional) for garnish
  • ¼ cup minced fresh mint leaves, plus whole leaves (optional) for garnish
  • 1 serrano chili, stemmed, seeded and minced
  • Tamarind Chutney Sauce (see recipe)
  • 1 6-ounce package “Bombay Spice” or other crunchy chickpea snacks
  • 3/4 cup (or more) lightly salted roasted peanuts
  • Bring water, quinoa and salt to a boil in a heavy medium saucepan over medium-high heat.
  • Reduce heat to medium and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Remove from heat, cover and let stand until cool. Transfer the quinoa to a large bowl.
  • For the dressing: Whisk together the oil, lemon juice, ginger, garlic and salt to blend in a small bowl.
  • For the salad: Stir the beans, cucumber, tomatoes, red onion, cilantro, mint and chili into the quinoa along with the dressing.

To serve: Spoon salad onto plates and sprinkle generously with crunchy chickpeas and peanuts. Drizzle with Tamarind Chutney Sauce and garnish with fresh mint and cilantro and serve.

Tamarind Chutney Sauce

If you have ever eaten at an Indian buffet, then you’re likely familiar with this sweet-tart, dark brown dipping sauce. In addition to the Red Quinoa and Red Kidney Bean Masala, it’s delicious on samosas and pakoras.

Makes about 1/3 cup

  • 3 tablespoons brown sugar
  • 2 tablespoon water
  • 1 tablespoon tamarind puree
  • ½ teaspoon garam masala
  • ½ teaspoon ground ginger
  • ¼ teaspoon red pepper
  • ¼ teaspoon salt

Stir the ingredients to blend in a small bowl or jar. (Can be prepared ahead. Cover and refrigerate up to 2 weeks.)


 

Baked Ricotta Pepperonata with Herb Salad

Baked Ricotta Pepperonata with Herb Salad by Jeanne Kelley

Recipe excerpt from:
Vegetarian Salad for Dinner: Inventive Plant-Forward Meals

by Jeanne Kelley

Cooked salads are an Italian tradition. The salads are cooked during the cool hours of the day and served cool or at room temperature for lunch or dinner later. Classic Italian pepperonata is made of sautéed peppers, onions and herbs. In this version, I use sweet mini peppers and bake them until tender along with whole-milk ricotta. Top the summery ensemble with arugula, herbs and a drizzle of good balsamic vinegar. Serve it with warm focaccia or crusty bread.

4 Servings

  • 15- 16-ounces whole milk ricotta cheese
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 pounds mini sweet peppers (box peppers), stem ends trimmed
  • 10 ounces (about 2 cups) grape or cherry tomatoes
  • ½ medium-sized red onion, cut into ½-inch thick slices
  • 16 pitted kalamata olives
  • 6 garlic cloves, chopped
  • 2 tablespoons fresh oregano leaves
  • ½ teaspoon crushed red chili flakes
  • ½ teaspoon salt
  • Balsamic Vinegar
  • 1 cup arugula leaves
  • ½ cup basil leaves

Line a strainer with cheese cloth and set the strainer over a bowl. Carefully unmold the ricotta into the prepared strainer retaining the shape of the cheese. Refrigerate the cheese uncovered for 6 hours or overnight.
 
Preheat the oven to 450°F.
 
Cut any peppers larger than your thumb in half. Toss the peppers, tomatoes, onion, olives and garlic with 3 tablespoons olive oil in a 9 x 13-inch baking dish or similarly sized pan. Make a space near the center of the pan. Carefully place the ricotta in the space and drizzle with oil.  Sprinkle the pepper mixture and cheese with, oregano, red chili and salt and season with cracked pepper.Bake in the oven until the cheese and peppers are browned and the peppers are tender, about 30 minutes. Cool until warm. 
 
Just before serving, drizzle the pepperonata with vinegar and top with arugula and basil.

Show 537, August 5, 2023: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part One

Cary Hardwick of Spaghettini

Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz.”

“To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”

“Speaking also for his partner Laurie Sisneros, Spaghettini’s co-founder Cary Hardwick says, “35 years ago, we had an idea. We wanted to create something special. Not just a great restaurant, but something resembling a home away from home. A place where family and friends could gather for an evening, and where food, drink, and music blend perfectly to captivate the senses.””

“Focused on their long-time relationships with the world-class jazz musicians that have graced Spaghettini’s stage over the past three decades plus, the new cookbook showcases 11 of these artists. Each chapter starts with Cary’s and Laurie’s stories of those relationships, along with recipes of the artists’ favorite Spaghettini dishes and cocktails. To help users of the cookbook set the mood when recreating “a night out at Spaghettini” at home, QR codes are included at the start of each chapter to access curated playlists of the artists’ music.”

“The book contains 75 recipes, including appetizers, salads, sides, entrees, desserts, and cocktails. It includes favorites that have been served for 35 years as well as specialties that Executive Chef Victor Avila has created during his 30-year relationship with Spaghettini.”

Spaghettini’s Co-Founder, Cary Hardwick, joins us to share the rich, 35-year history of Spaghettini.

Show 537, August 5, 2023: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part Two

Cary Hardwick of Spaghettini

Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz.”

“To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”

“Speaking also for his partner Laurie Sisneros, Spaghettini’s co-founder Cary Hardwick says, “35 years ago, we had an idea. We wanted to create something special. Not just a great restaurant, but something resembling a home away from home. A place where family and friends could gather for an evening, and where food, drink, and music blend perfectly to captivate the senses.””

“Focused on their long-time relationships with the world-class jazz musicians that have graced Spaghettini’s stage over the past three decades plus, the new cookbook showcases 11 of these artists. Each chapter starts with Cary’s and Laurie’s stories of those relationships, along with recipes of the artists’ favorite Spaghettini dishes and cocktails. To help users of the cookbook set the mood when recreating “a night out at Spaghettini” at home, QR codes are included at the start of each chapter to access curated playlists of the artists’ music.”

“The book contains 75 recipes, including appetizers, salads, sides, entrees, desserts, and cocktails. It includes favorites that have been served for 35 years as well as specialties that Executive Chef Victor Avila has created during his 30-year relationship with Spaghettini.”

Spaghettini’s Co-Founder, Cary Hardwick, continues with us to share the rich, 35-year history of Spaghettini.

Show 535, July 22, 2023: Chef Luladey “Lula” Moges with Enebla – Recipes from an Ethiopian Kitchen Part One

Cookbook Author Luladey Moges

“Chef Luladey “Lula” Moges is the author of the newly released, EneblaRecipes from an Ethiopian Kitchen. It’s a collection of 65 plus recipes, vivid photography and family anecdotes in an accessible, authentic introduction to Ethiopian cuisine. Learn to make injera, wot stews, hearty tibs, and more.”

“Growing up, first in the Ethiopian capital of Addis Ababa and then in the United States, Luladey Moges learned the art of traditional Ethiopian cuisine from her grandmother, mother, and aunts. She has long been an enthusiastic home cook, introducing the tastes of Ethiopian cuisine to her friends in North America. At the same time, her career in hospitality and fine dining management has taught her what it takes to build a balanced menu and impress discerning gourmands.”

“People love Ethiopian cuisine for its unique combination of spices, aromas, and sociability. Dishes are served to be shared with family and friends, and unlike many cuisines, Ethiopian food has traditions of vegetarianism that make it particularly popular among meat-free cooks and diners. However, it can seem baffling to the outsider.”

“In Enebla (which means let’s eat!) you’ll learn how to prepare aromatic wot stews, a hearty tibs, breakfast scrambles, colorful salads of pulses and fresh vegetables, authentic injera sourdough flatbread, and even how to enjoy a traditional Ethiopian coffee ceremony. The recipes are accompanied by lush food styling alongside family photos and ephemera. An extensive glossary invites curious cooks to learn more about the Amharic language and Ethiopian ingredients.”

Chef Lula generously shares with us two recipes from Enebla that are personal favorites. These are Tibs (Beef Stir Fry) and Tikil Gomen (Ethiopian Cabbage Stew.)

Chef Lula Moges is our guest with fresh-baked injera at the ready.

Show 535, July 22, 2023: Chef Luladey “Lula” Moges with Enebla – Recipes from an Ethiopian Kitchen Part Two

Cookbook Author Luladey Moges

“Chef Luladey “Lula” Moges is the author of the newly released, EneblaRecipes from an Ethiopian Kitchen. It’s a collection of 65 plus recipes, vivid photography and family anecdotes in an accessible, authentic introduction to Ethiopian cuisine. Learn to make injera, wot stews, hearty tibs, and more.”

“Growing up, first in the Ethiopian capital of Addis Ababa and then in the United States, Luladey Moges learned the art of traditional Ethiopian cuisine from her grandmother, mother, and aunts. She has long been an enthusiastic home cook, introducing the tastes of Ethiopian cuisine to her friends in North America. At the same time, her career in hospitality and fine dining management has taught her what it takes to build a balanced menu and impress discerning gourmands.”

“In Enebla (which means let’s eat!) you’ll learn how to prepare aromatic wot stews, a hearty tibs, breakfast scrambles, colorful salads of pulses and fresh vegetables, authentic injera sourdough flatbread, and even how to enjoy a traditional Ethiopian coffee ceremony. The recipes are accompanied by lush food styling alongside family photos and ephemera. An extensive glossary invites curious cooks to learn more about the Amharic language and Ethiopian ingredients.”

“As Lula’s parents used to say, “We might live in America but once you come home, this is Ethiopia.” With her accessible recipes and inviting anecdotes, Lula invites you to make your kitchen Ethiopia no matter where you live.”

Chef Lula generously shares with us two recipes from Enebla that are personal favorites. These are Tibs (Beef Stir Fry) and Tikil Gomen (Ethiopian Cabbage Stew.)

Chef Lula continues with us previewing Enebla – Recipes from an Ethiopian Kitchen.

Tibs (Beef Stir-Fry)

Siga Tibs by Luladey Moges

Recipe excerpt from:
Enebla: Recipes from an Ethiopian Kitchen

by Luladey Moges

Serves 4-6

Ingredients

  • 2 lb chuck roast beef (or any lean beef), cut into 1- to 2-inch cubes
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, diced
  • 3 tablespoons oil (or 1 tablespoon kibe)
  • 1 tablespoon berbere
  • 2 medium jalapeños, deseeded and thinly sliced
  • 1 beefsteak tomato (or 2 Roma tomatoes), with their seeds, thinly sliced
  • 1 sprig fresh rosemary (optional)
  • Salt and pepper

Instructions

  1. In a large non-stick skillet, sear the beef on all sides over medium-high heat, about 5 minutes in total. Add the oil, followed by the onions and garlic, and mix to combine. Let cook, stirring occasionally, until the onions and garlic begin to soften, 4–5 minutes.
  2. Mix in the berbere, jalapeños, and tomatoes. Let cook for another 5 minutes, just to soften the tomatoes. Add the rosemary (if using) and salt and pepper to taste. Cover the skillet, turn down the heat to low, and let simmer, stirring occasionally, for 10–15 minutes, just to warm everything through and combine all the flavors.
  3. Serve hot with injera, rice, or your favorite whole grain bread.

Tikil Gomen (Ethiopian Cabbage Stew)

Tikil Gomen by Luladey Moges

Recipe excerpt from:
Enebla: Recipes from an Ethiopian Kitchen

by Luladey Moges

Serves 4-6

Ingredients

  • 1 medium yellow onion, diced
  • 1/2 cup vegetable oil
  • 2 cloves garlic, diced
  • 3 Yukon gold potatoes, peeled and chopped into 1-inch cubes
  • 3 carrots, chopped into 1- to 2-inch pieces
  • 2 teaspoons ground turmeric
  • Salt and pepper
  • 1/2 cup water
  • 1 head green cabbage, roughly chopped into bite-size pieces
  • 2 medium jalapeño peppers, deseeded and thinly sliced

Instructions

  1. In a medium-size pot over medium heat, sauté the onions with the oil. When they start to turn golden brown, about 10 minutes, add the garlic, and chopped potatoes and cook, stirring occasionally, until the garlic has started to cook and the potatoes have started to cook on each side, about 5 minutes in total. 
  2. Next, add the carrots, turmeric, and salt and pepper to taste and stir for 1 minute. Add the water and bring to a boil, stirring occasionally.
  3. Add the cabbage and jalapeños and mix well. Cover the pan, turn down the heat to low, and simmer, stirring occasionally, until the vegetables are soft, 10–15 minutes.

Show 524, May 6, 2023: Laura Theodore, PBS’s Celebrity Vegan Chef and TV Personality. Jazzy Vegetarian Cookbook – 10th Anniversary Edition

Cookbook Author Laura Theodore

PBS’s celebrity vegan chef, Laura Theodore, is back with us to celebrate the 10th Anniversary Edition of Jazzy Vegetarian – Lively Vegan Cuisine That’s Easy and Delicious.

“This 10th Anniversary Edition of the cookbook features over 120 dazzling vegan recipes, including 25 new recipes from Season Ten of Laura’s popular PBS television series. With more full-color photos, modernized cooling tips, and gluten-free options, this spectacular cookbook highlights vegan recipes that are easy, nutritious, and most of all, delicious.”

“Jazzy Vegetarian: Lively Vegan Cuisine That’s Easy and Delicious (10th Anniversary Edition!) delivers show-stopping guidance and recipes that make it easy to embrace healthful yet sumptuous vegan dining at home!”

Chef Laura graciously shares with our listeners her easy to prepare recipe for Lentil-Veggie Curry Soup that she demonstrated in her recent Webinar for the Melissa’s Produce food media group.