Ribollita

Although the weather still isn't that cold, I'm in autumn mode.

The ocean is still a luscious 23C(74F), so really I should be surfing.. except, I feel like curling up under the doona and watching DVDs instead.

We got: "Art school confidential", "The departed", "Little miss sunshine", and another one I can't remember the name of.

I feel like eating lentils and rice at the moment.. warm, hearty & satisfying food.

So I made my own version of Tessa Kyro's- ribollita (from "Twelve"), and served it over basmati rice.

Perfect.

Recipe for about 4

Ingredients:

2Tbs olive oil

1/2 large red onion, finely chopped

1 garlic clove, crushed and minced

1 carrot, finely grated

1/4 small green cabbage, coarsely chopped

1 can (10 1/2 oz) cannellini beans, drained

1Tbs tomato paste

1/2 stewed diced tomatoes (I use tinned organic)

1tsp chilli paste (fuoco d'amore)

water to cover

Salt & pepper to taste

2 slices stale bread

Method:

1.In a medium-large saucepan, saute onion in olive oil, on medium heat, until golden.

2.Add garlic and carrots, and cook until fragrant, but not browned.

3.Add remaining ingredients, except for bread. Fill the pot with water, to cover ingredients.

4.Lid pot, and turn down heat slightly, leave to cook for about 20 minutes.

5.Depending on the size of your cabbage pieces, they should be almost tender by now.

Remove lid, and return heat to medium. Cook until cabbage is tender.

6.You may have to add a little water, if it has mostly been absorbed already.

7.Add bread, and allow to absorb water and become soggy. Whiz briefly with a hand-held mixer, being sure to get the bread. It's nice if you can leave some beans and cabbage whole though.

8.Serve plain or over rice.

General Tso's Vegetables & Basmati Rice

After reading about no impact man, in the New York Times, I have been thinking of ways to further lessen my environmental impact, in regard to food.

I decided buying in bulk from the co-op (so I can use my own containers), is a good start..

As well as habitually(I've been sporadic at best) frequenting, my local organic farmers market.

All this takes some planning though, and so, until then, I'm foraging through what's left in my pantry and fridge-

And so, again last night I had General Tso's veggies TA-DA!

Cucciolo mio had home-made pizza instead, but after having a bite of mine, said he would have rathered it - wow, veggies over pizza!?

General Tso's Tofu with Vegetables & Basmati Rice

I've never had General Tso's before.
I haven't even seen it on a menu, here in Australia.
Still, considering how much my husband adores it- I figured it was worth trying..
Then I found this recipe, via ateoto ...



Cucciolo mio(my little pet/husband)doesn't like tofu, so I only did enough tofu to satisfy myself- and because I'm not a fan of cornflour, I only used it sparingly..
I also added:

1 1/2 carrots (diced)
1 1/2 smallish zucchinis (diced)
1/2 head of broccoli (cut into small florets)
Handful of green beans (sliced in 2 and halved)
1 rib of celery (cut into small strips)
1 smallish onion (diced)
1/3 red capsicum/bell pepper (cut into chunks)

*While I was preparing my tofu, as per instructions, I steamed my veggies (except the onion and capsicum) until just tender.
*I then set both aside, and continued to make the sauce as per recipe.
*I added the onion and capsicum, with the ginger and garlic.
*Finally I stirred the whole kit and caboodle together, and served it over some basmati rice.

DELICIOUS!
I'll definitely be making this again.
This was enough for cucciolo mio and I + leftovers for 1

Spiced Yellow Split Peas with Vegetables and Basmati Rice

I'm a little too fond of my breakfast ritual.
So much so, that lately I have been eating breakfast, twice a day..
To curb the ill effects of too much tahini, I tried something different last night.

This was a make-it-up-as-you-go type dinner, with the starting point being split-yellow-peas.
It ended up being a quasi indian meal- spiced split peas and veggies, with basmati rice.

We have been having monster rain storms around here lately.
Such that, it already feels a little bit like autumn.
So with this in mind, I cosied up on the couch, and ate this last night.
It was mild, yet still flavourful.
Had a real satisfying comfort food feel- I think it would be lovely in winter.
It hit the spot.

Recipe
Ingredients:
1/2 onion
1/2 rib celery
1/5 capsicum (bell pepper)
1/3 carrot (save the rest)

1tsp tumeric
1tsp ground cumin
1 tsp ground coriander
1 tsp ground mustard seeds
1/4 tsp cinnamon
1/4 tsp ground ginger
Chilli or cayenne pepper to taste
Salt and pepper to taste

1 1/2 cups split yellow peas
water

2 large cauliflower florets (cut off from a head of cauliflower)
Remaining carrot
1 apple (peeled & cored)
1/3 cup raisins
1 zucchini

Basmati rice

Method:
1.Finely dice onion, celery, bell pepper and 1/3 of the carrot .
Place in saucepan with enough olive oil to suit, on medium heat.
Stir in spices, and cook until onion is browned.

2.Pour in washed split peas, and stir to coat the split peas thoroughly.
Add enough water to cover, and bring to boil.

3.Roughly chop zucchini, apple, cauliflower and remaining carrot.
Add the sultanas and reduce heat, to a gentle boil.
Cook for about 10 minutes.

4.Cook basmati rice, as per directions. Mine usually only takes about 10 minutes on the boil.

5.Add cauliflower, apple and carrot to mixture.
If split peas are running dry, add a little more water.
Cook for another 15 minutes, stirring every now and then.

6.Add zucchini, and continue to cook until tender.
You may have to stir more frequently towards the end, to prevent sticking.

7.Your split peas and veggies, by now should be tender but not mooshy!
Serve on top of basmati rice..