Ratatouille from Alice Waters

https://drive.google.com/file/d/14j-HNQFZ3T0eorLTi6jK9J2YuQ8xtNpz/view?usp=drivesdk

Ingredients 1/2 cup Basmati Rice 1 cup Mung Dal (split yellow) 6 cups (approx.) Water 1/2 to 1 inch Ginger Root, chopped or grated a bit of Mineral Salt (1/4 tsp. or so) 2 tsp. Ghee 1/2 tsp. Coriander Powder 1/2 tsp. Cumin Powder 1/2 tsp. Whole Cumin Seeds 1/2 tsp. Mustard Seeds 1/2 tsp. Turmeric Powder 1 pinch Asafoetida (Hing) Handful Fresh Cilantro Leaves 1 and 1/2 cups Assorted Vegetables (optional)

Kitchari means mixture, usually of two grains. This is one kitchari recipe that is particularly nourishing and easy to digest. Please note the options below for some alternatives. Options Vegetables such as zucchini, asparagus, sweet potato For Vata or Kapha conditions: add a pinch of ginger powder For Pitta: leave out the mustard seeds

Preparation Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 changes of water. Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes. While that is cooking, prepare any vegetables that suit your constitution. Cut them into smallish pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer. In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the mineral salt and chopped fresh cilantro and serve. Caution: Kitchari mono-diet can lead to constipation if taken exclusively for several days, as it is low in fiber. To ensure proper elimination, the following may prove helpful if taken once a day, away from kitchari meals: psyllium husks or seeds with water OR oat bran OR prune juice. Teas for each Constitution Vata Tea — equal parts ground ginger, cumin and coriander Pitta Tea — equal parts ground cumin, coriander and fennel Kapha Tea — equal parts ground ginger, cinnamon, and a pinch of clove

Stir Fry Fridays

A new resolution is home cooked food every Friday, what better way than a mix and match stir fry tradition?

This week I used red pepper, carrots, onion, broccoli, tofu, pineapple, and cashews with a cheaty bottle of Kikkoman's stir fry sauce! All over jasmine rice. Delicious! Next week I may try a shrimp version...

Apple cake

I have 5 apples and have been dreaming about apple cake. They are too small for pie. Years ago I had a recipe for an apple cake that was very tart-like, it was so easy and looked spectacular! It was a very thick dough that I patted out onto a cookie sheet. Then sliced and layered the apples in three rows like a ladder, pushing them into the dough. I can't find that recipe now. Everything I have found so far this morning is too involved and not the kind of baking I like. I may just trust my instincts and see what happens. But I would love to find that old recipe I had. 

Penne fra diavolo

From a cooking show on PBS!
http://christinacooks.com/best-vegan-recipe/penne-fra-diavolo

Penne Fra Diavolo

Daring and spicy, this pasta sauce will make for a smokin’ hot dinner! The fact that it’s loaded with antioxidants and stimulates circulation, which promotes heart health, just adds to its “heat.”
Makes 4–5 servings

Ingredients
Extra- virgin olive oil
5 cloves fresh garlic, crushed
3 cups whole peeled tomatoes with liquid, coarsely chopped
1 teaspoon sea salt
1 teaspoon crushed red pepper flakes
1 tablespoon capers, drained, but not rinsed
½ cup oil- cured black olives, pitted, left whole
1 pound whole- wheat or pure semolina penne
3–4 sprigs fresh basil, leaves removed, coarsely chopped
Directions
Place a generous amount of oil (about 3 tablespoons) and garlic in a deep skillet over medium heat. Sauté garlic for 30 seconds. Do not let it brown. Stir in tomatoes, salt, red pepper flakes, capers, and olives. Cover, reduce heat to low and simmer 25–30 minutes to fully develop the flavors.
While the sauce simmers, bring a pot of water to a boil with a generous pinch of salt. Cook the penne al dente, 8–9 minutes. Using a slotted spoon, transfer the penne right to the sauce and stir well. Remove from heat and stir in fresh basil. Serve hot.

Crock pot! Mushroom and barley stew

I have a small, 4 cup crock pot, so this recipe is based on that size. Double for larger.

3/4 c barley
6 -8 mushrooms, sliced (I used Baby Bella's)
2 cloves garlic, minced
1/2 onion, chopped
2 veggie bouillon cubes
1 T red wine
1 t Worcestershire sauce
1T soy sauce
Fresh ground pepper
Fresh rosemary, medium sprig
I bay leaf
1-2 T olive or favorite cooking oil
4 cups water

Coat crock pot with a little oil. Put all ingredients into pot, stir. Cook at low for 8 hours. Smelled heavenly when I got home from work & class. I ate it plain but you could add more broth or water for a soup, serve with salad or sautéed greens. Gets thicker in the fridge (ie, sludge) so thin with broth or water for leftovers.

Crock pot! Black bean & sweet potato chili

1T chopped canned chipotle pepper in adobo sauce
1 oz unsweetened baking chocolate, chopped (or 3 T cocoa+1 T oil)
2 t ground cumin
2 t dried oregano
1T chili powder
1/2 t cinnamon
4 garlic cloves, minced
2 15-oz cans black beans, rinsed and drained
3/4 lb sweet potatoes, peeled and cut into 1/2 inch pieces
1 1/2 cups fresh or frozen corn
1 green or other bell pepper, diced
1 28-oz can diced tomatoes
Shredded cheese, fresh cilantro, lime, sour cream garnishes

Coat inside of slow cooker with cooking oil. Combine all ingredients in cooker, set on low for 7-8 hours. Serve with toppings in bowl, or in tortillas, or as part huevos rancheros, or with chips as a hot dip. Michelle & Corn loved it!