Fresh Plum Cobbler

This is one way of making cobbler wherein you put the bread portion on top of the fruit before baking. The other method is to put the fruit on top of the bread portion and as it cooks the bread rises and surrounds the fruit. That will be done herein as soon as I finish this cobbler. By the way, this would probably work well with peaches, apricots, nectarines and other similar fruit.

INGREDIENTS

½   cup sugar
3    tablespoons cornstarch
½   teaspoon ground cinnamon
1     tablespoon lemon juice
4     cups sliced, fresh, unpeeled plums
½    cup dry white table wine
 
1     cup all-purpose flour
1     tablespoon sugar
2     teaspoons baking powder
½    teaspoon salt
3     tablespoons butter or butter substitute
½    cup milk

METHOD

Preheat oven to 400 F. In a 2 quart sauce pan over medium heat, mix the sugar, cornstarch, cinnamon and lemon juice with the plums, stirring. Add the table wine and cook for 3 to 4 minutes until the sauce begins to thicken. Pour into an ungreased 2 quart casserole or baking dish.

In a medium mixing bowl, combine the flour, sugar, baking powder and salt. Cut the butter into this mixture until the particles are like small crumbs. Add the milk and stir to create a soft dough. Drop this by spoonfuls onto the top of the plum mixture until it is all used. Bake uncovered for 25 to 30 minutes until the topping is golden brown. Remove and cool to warm and serve with a topping of whipped cream.

Moroccan Lentil Soup

INGREDIENTS
2    tablespoons olive oil
1    cup chopped white onion
1    cup chopped carrots
3    cloves garlic, minced
½   teaspoon ground cumin
½   teaspoon ground coriander
½   teaspoon ground turmeric
1    pinch cinnamon
3    cups low sodium chicken or vegetable broth
1    cup water
1    cup dry lentils
1 ½ cups chopped cauliflower
1    can (14 ounces) diced tomatoes with juice
2    cups chopped spinach or 5 ounces frozen, thawed
2    tablespoons dried cilantro
1    tablespoon lemon juice or ½ prepared lemon, chopped

METHOD

Heat the olive oil in a large sauce pan over medium heat and add the onions and carrots. Cook the vegetables, stirring, for 10 minutes or until the carrots are softened. Add the garlic and cook for 1 minute. Add the spices and continue to cook for 1 minute until they become fragrant.

Add the broth, water, and lentils. Bring to a boil, reduce the heat to a simmer, cover and cook until the lentils are tender but not mushy, about 45 to 55 minutes.

Add the cauliflower, tomatoes, spinach, cilantro and lemon and continue to cook until the spinach is wilted and soft, about 4 to 5 minutes. Remove from the heat and serve with crusty bread and a green salad for dinner for 4 or as a soup for 6 to 8

Eggplant Tomato Stacks

As you can tell by the picture, I cooked these a bit too much. Golden brown - not dark brown, please. However, they still were delicious. If fact, I get hungry just looking at the photo. Have to make some more…

INGREDIENTS
1    medium globe eggplant
¼   cup Kosher salt
3    tablespoons olive oil
¼   cup all-purpose flour
2    beefsteak tomatoes, 3 inches round
8    round slices Provolone cheese

METHOD

Slice the eggplant into eight ½ inch slices, discarding the end cuts. Toss the eggplant with the Kosher salt in a large bowl being sure that each slice receives a good coating. Place the eggplant slices into a colander and set it somewhere drainage will not harm anything. Leave the eggplant for at least 2 hours.

Rinse each eggplant slice and dry with paper towels. In a large skillet over medium-high heat, add the olive oil. Place the flour into a medium bowl and dredge each eggplant slice on both sides, knocking off any excess. Fry the slices, turning once, until they are a golden brown on both sides. Remove onto paper towels to drain.

Preheat the oven to 325 F and line a baking sheet with aluminum foil. Slice the tomatoes into 8 slices, all about ¼ inch thick, discarding (or eating) the outer slices Build the four stacks by starting with the four largest slices of eggplant and placing them of the foil-covered baking dish. Add a tomato slice to each, then a slice of cheese. Add another slice of eggplant, tomato and cheese and bake for about 20 minutes until the cheese is well melted. Change the oven to broil and broil the stacks until the top layer of cheese is golden brown. Remove from the oven and allow them to cool slightly before eating.

Options:  add a leaf of fresh basil on each tomato slice or sprinkle with a little dried basil. Or, brush the bottom eggplant slices with some good Balsamic vinegar.

Cassoulet

INGREDIENTS
BEANS
2    cups dry white, navy or great northern beans
3    cups chicken broth
3    cups water

VEGETABLES
1    slice thick cut bacon, diced to ½ inch
1    medium onion, diced small (1 cup)
2    ribs celery, diced small (1 cup)
2    medium carrots, diced small (1/2+ cup)
4    cloves garlic, minced
2    cups dry white table wine
2    tablespoons tomato paste

SPICES
½   teaspoon fresh ground pepper
1    tablespoon dried rosemary
1    tablespoon dried thyme
2    tablespoons dried parsley leaves
2    bay leaves

MEAT
2    tablespoons olive oil
8    ounces pork loin, cut to ½            inch cubes
2    chicken thighs, skinless, boneless cut to ½  inch cubes
8    ounces kielbasa or polish sausage, sliced to ½ inch coins

TOMATOES
1    can (15 ounces) diced tomatoes

METHOD

Place the beans into a large sauce pan and add the broth and water. Bring to a boil and reduce the heat to a simmer and cook for 1 hour or until the beans are softened.  Alternatively, soak the beans overnight in the broth and water and then cook for 20 minutes. In a large skillet, brown the bacon until crisp. Remove the bacon to the saucepan with the beans and remove all but 1 tablespoon of the fat from the skillet (pour into the garbage, not down the drain.)

Add the onion, celery, carrot and garlic to the skillet and cook, stirring, for 5 to 6 minutes. Add the wine and tomato paste. Add all the spices and the bay leaves, combine, cook for 5 to 6 minutes and pour into the beans.

Preheat the oven to 350 F. In a large skillet, heat the olive oil over medium-high heat and brown each of the meats (pork, chicken and sausage) individually about 5 to 6 minutes, removing each when browned to the sauce pan with the beans. Add the tomatoes to the pan and mix, then place into an oven-proof casserole dish, preferably pottery. Bake covered for 40 to 60 minutes until the beans are tender. Remove the bay leaves and serve.

Bean and Cabbage Soup

INGREDIENTS
1    tablespoons olive oil
2    slices bacon, chopped to ½ inch
1    medium white onion, finely chopped
3    cloves garlic, minced
3    cups of low fat chicken or vegetable broth
1    tablespoon dried rosemary
1    teaspoon fennel seed
2    bay leaves
2    cans (14 ounces) Cannellini beans, rinsed, drained
2    cups chopped cabbage leaves
½   teaspoon salt
2    tablespoons sour cream or plain yogurt
1    tablespoon butter

METHOD

In a large sauce pan over medium heat, add the olive oil and fry the bacon until well crisped. Add the onion and garlic and cook until soft, about 4 to 5 minutes. Add the broth to the sauce pan and scrape up any brown bits from the bottom of the pan. In a grinder, grind the rosemary and fennel seed to a powder and add to the sauce pan.

Add the bay leaves and the drained beans. Stir well and bring to a boil. Reduce the heat to medium-low, cover and simmer for about 20 minutes. Remove the bay leaves, add the cabbage and stir it in. Return to a boil, lower heat to a simmer and cook for a further 10 to 12 minutes until the cabbage leaves are very soft. Add the salt, sour cream and butter and cook until well absorbed. Serve immediately.

Pork Vegetable Soup

INGREDIENTS
2    tablespoons olive oil
½   pound pork loin, cut into ¼ inch cubes
3    cups low sodium chicken or vegetable broth
2    medium carrots, sliced crosswise ¼ inch thick (1 cup +)
2    stalks celery, diced (1 cup+)
1    can (15 ounces) diced  tomatoes with juice
1    medium white onion or leeks, coarsely chopped (1 cup)
1    medium Yukon or golden potatoes, diced to ½ inch
1    can (15 ounces) Cannellini beans, rinsed, drained.
½   teaspoon salt
1    tablespoon dried parsley flakes
1    teaspoon dried sage
2    teaspoons dried marjoram

METHOD

In a large sauce pan over medium heat, add olive oil and the pork cubes and brown the pork on all sides. Add the broth, carrots, celery, tomatoes, onions, potatoes, beans, parsley and spices. Bring to a rolling boil, reduce to a simmer, and cook for 30 minutes. Serve immediately. This recipe will make 6 to 8 servings.

NOTES: If there is a lack of liquid, feel free to add more broth or even white wine. To stretch the recipe, simply add another can of tomatoes or beans and additional liquid.