c.

2016-2017

our hope with this cookbook is that you will not only use it
but also share and circulate it in the spirit of the new economy.

those involved with the project will be printing and selling

copies with all proceeds going towards food justice/access and
anti-poverty organizations; we ask only that if you do choose
to reproduce and sell the book, that you do the same.

THANK YOU!

Coordinated by Gabrielle Calvacoressi with Melissa Studdard

Design and Layout by Lynne DeSilva-Johnson
 The New Economy
Chapbook Cookbook

Vol. 1

Inexpensive,
Healthy,
Hopeful Feasts
for 2017
\\\ 4 \\\
 ON OUR TABLE

Gabrielle Calvocoressi: Shakshuka

11
Tiana Nobile: My Grandmas Meatballs
13
Kate Angus: Cabbage With Apples And Onions
16
Amy Maclennan: Auntie Ol's Quiche Casserole
17
Beth Copeland: Black Dog Cafs Vegetarian Black Beans
18
Sandy Solomon: Chicken With Tarragon
20
Alissa Whelan: Lissys Veggie Eggrolls
22
Laura Smith: Moroccan Spiced Chickpea Stew
24
Kelly Cressio-Moeller: Oven Baked Drumsticks
26
Melissa Stein: Chicken With Saffron Rice
27
Beef, Leek And Barley Soup
29
Chicken And Dumplings
With Leeks And Tarragon
30
Alice Anderson: Grammy Alices Icelandic Meatballs
And Country Gravy
32
Joe Pan: 4-Bean 3-Meat 2-Option Tailgate Chili For Crowds
34
Dean Bakopoulos: Dbs Vegan Chili
36
/// 5 ///
 Michelle Bitting: Pozole Rojo
38
Yu-Han Chao: Fresh Apple Cookies
40
Cassandra Cleghorn: Recipe Medley!
Avocado/Grapefruit/Coconut Salad
Simplest Blueberries With Coconut
41
Terri Leker: Jewish Potato Stuffing!
43
Altha Cravey: Pozole (Vegetarian)
45
Salmon Patties
46
Lucia Cowles: Hearty Lentil Soup (Beths Version)
47
Erika Meitner: Heartwood Xing Bean Bowls
And Some Other Ideas
49
Jill Mcdonough: Some Things To Do With A Chicken
And Whatever Vegetables You Have Around
52
Nicky Beer: Masala Dal
60
Laura Hoopes: Zucchini Squash Frittata
62
Lynne DeSilva-Johnson: Multi-Day, Multi-Meal
Batch-Cook,Seasonal Roasted Veggie
Money&Life-Saver Strategies
64
Stacey Harwood And Nin Andrews:
Staceys (Quick and Cheap) Mussels
74
Justin Papa Bigos: Pasta E Ceci
75
Sean Singer: Linguine With Garlic And Oil
\\\ 6 \\\

77
 Lee Ann Dalton: Pasta E Ceci
78
Carla Bruni: This Pizza Should Be Illegal
79
Rose Auslander: Zucchini Pasta
82
Rose Auslander: Double Hope Potatoes
83
Annie Finch: Magic Leftover Energy Salad
84
Danielle Barnhart: Grandma Babes Vegetable Soup
85
Anna Lena Phillips Bell: A Cheering Soup
87
Jennifer Sperry Steinorth: No-Time Spicy Noodle Soup
89
Jennifer Jean: Simple Banh Pho Soup
90
Irene Svete: Make Your Own Vegetable Stock
91
Melissa Studdard: Melissas Vegetarian Chicken Noodle Soup
93
Melissa Studdard: Quinoa, White Bean And Kale Stew
95
Eve Linn: The Soup That Stretches
96
Paul Otremba: Pork And Squash Stew
98
Kaveh Akbar: Vegan Fesenjan
101
Stephanie Adams-Santos: Sopa De Tortilla Con Ajo
(Porridge Of Tortilla And Garlic)
103
/// 7 ///
\\\ 8 \\\
 Come Eat

Its cold but cozy in the house as I write this. Last night was the win-
ter solstice for 2016. Its worth it to mark the year. In part because
this marks the first of what I hope are many years of The New
Economy Chapbook Cookbook. But, more importantly, because
I think this year will go down as one of the hardest and darkest in
recent memory for so many of us, even those who think in this mo-
ment that theyve won whatever it is they think theyve won. This
has been a year of too many senseless deaths. Too many inches of
the Arctic melting away. So many liberties being withheld from so
many. So many people without work. So many people starving or
making tough choices and sacrifices in the name of not starving.

Its enough to make a person lose their appetite.

And yet. Most of us want a table to sit at. A meal to sit down to. In
October of this year I realized my partner and I were likely in for a
fairly tough year economically. I have a real terror about not being
able to afford to eat. I think many people do. So, I went on Face-
book and I asked if folks would share some delicious and inexpen-
sive recipes that get them through the tough times and also feel like
feasts. I also thought that perhaps if anyone wrote back we could
compile the recipes and turn them into a chapbook cookbook that
we could sell for $2 donation receipts to organizations that fight
food insecurity.

I could not have imagined sitting here now with a document of

over 100 pages in front of me. Stews, and soups, and egg rolls, and
chili, and chili, and chili, and so many other marvelous feasts.
People took pictures. People drew! It also happens that most of
these recipes are contributed by writers and activists, something
that gives me such pleasure. Every single person who sent recipes in
/// 9 ///

has contributed to a vision of a New Economy where we feed each

 other and help out without the need for profit. There are no bios in
this book, though I do hope you will look folks up. Everyone here is
a shining light worth knowing.

I am so deeply grateful to all the cooks and especially to Melissa

Studdard who helped me every step of the way with this project.

A few notes: this is done in the spirit of a zine and its done by me
who is hopeless (but learning!) at most high tech stuff. Any and all
formatting errors are all me. There shouldnt be any errors in the
recipes and, at the same time, these are home cooks and Ive told
them to just let us know how they do it. If you find another method
works better for you, go for it!

This cookbook isnt divided into sections. Just roam around. You
may find a dessert next to a chicken. Story of my life!

And if you decide you like this cookbook and would like to contrib-
ute next year, find me on Facebook. Im going to get started earlier!

Its my great hope The New Economy Chapbook Cookbook will

help you eat cheaply and deeply. Feel free to make copies and give
to friends or pantries or you name it. I think were all going to have
to take care of each other in the coming years. Its always been that
way but even more so right now.

You always have a place at this table.

May all sentient beings be free from suffering. May all sentient
beings have food to eat.

Gabrielle Calvocoressi
December 22, 2016
\\\ 10 \\\
 Gabrielle Calvocoressi: Shakshuka

There are a billion ways to do this wonderful dish. And it is truly cheap
and can be made on a night when you are getting home late from work
or on a night when you want to have a dinner party that feels elegant on
a tiny budget. This year we ate it the night before Thanksgiving with dear
friends. Their three year-old loved it as much as we all did.

Im using Melissa Clarks Shakshuka with Feta Recipe from the New York
Times. But honestly, you can just riff on this. If I have a red sauce in the
fridge (even, gasp, canned) Ill use it for shakshuka. I love to put a little ol-
ive tapenade in the tomatoes. I LOVE to put preserved lemons in the mix.
Personally, Id drop dead before I put a bell pepper in mine. You cannot
go wrong. And if you dont like a really wet yolk, dont let anyone push
you around. This recipe is great with a yolk as hard as rock. Innovate!

Ingredients
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced (I will say that I never do
this)
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped

teaspoon salt, more as needed

teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving

Note From GC: I put in a little dried oregano if I have it. And every sea-
son invites the opportunity for different herbs.

I will also say that you can bake this in the oven but it works just as well
on the stovetop. You can cover the pan in the last few minutes if you want
/// 11 ///

to speed things along a bit without drying the dish out. Most days I cook
on the stovetop.
 Preparation

Heat oven to 375 degrees.

Heat oil in a large skillet over medium-low heat. Add onion and bell pep-
per. Cook gently until very soft, about 20 minutes. Add garlic and cook
until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook
1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 tea-
spoon pepper; simmer until tomatoes have thickened, about 10 minutes.
Stir in crumbled feta.

Gently crack eggs into skillet over tomatoes. Season with salt and pepper.
Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
Sprinkle with cilantro and serve with hot sauce.
I serve with a big loaf of bread and a salad

If you dont finish the shakshuka it makes a wonderful sandwich the next
day. Kind of like an eggplant parm from the pizza place!

This is my photo of my version:

\\\ 12 \\\
 Tiana Nobile: My Grandmas Meatballs

I was raised on these meatballs, and literally no one elses (my mothers,
my aunts, any fancy restaurants) ever came close. My grandmother gave
me this recipe a few years back, and it was only recently that I felt the
courage to take it on. Ill proudly admit that mine are pretty darn good
;). My grandma passed away this year at 93 years old, and the idea of
making this recipe public might have her turning in her grave, but theyre
so delicious and a batch will feed you for days! (spaghetti and meatballs,
meatball sandwiches, meatball banh mi, italian wedding soup, casseroles,
etc etc etc)

(This recipe can also easily be halved and still produce a substantial num-
ber of meatballs. A half batch will serve 4-6 people.)

meatball:
3 pounds ground beef
3 eggs
1/2 cup pecorino romano
1-2 tablespoons fresh parsley, chopped
1 cup italian style bread crumbs
1/4 cup water
salt and pepper

red sauce:
olive oil
3-4 28 oz. cans of tomatoes (diced if you like it a little chunky, crushed if
you like it smoother)
as many cloves as you want of garlic, minced (I generally do 4-7, depend-
ing on the size. I love garlic)
1 large yellow onion, chopped
1-2 tablespoons fresh parsley, chopped
salt, pepper, oregano, thyme, rosemary, crushed red pepper

Sauce
1. Heat olive oil over medium-high heat. Saut the chopped onion until
they are soft and slightly translucent but not brown. Add garlic. When
garlic is fragrant, stir in parsley, salt and pepper.
2. Pour in cans of tomato sauce and stir. Add seasoning (oregano, thyme,
/// 13 ///

rosemary, crushed red pepper). Bring to a boil, then simmer.

 Meatball

1. Beat eggs in a separate bowl.

2. Combine all the ingredients and mix with your hands.
3. With your hands, roll the meat into balls 1-1.5 inches in diameter.
4. Place meatballs into sauce to cook.
5. Cover the pot and stir intermittently.

Meatballs that are about 1 inch in diameter should be done cooking in the
simmering sauce in 30-45 minutes. Meatballs that are wider will obvious-
ly take longer, but this is best made when you plan to spend a few hours
at home. I generally let them sit for 2-4 hours; the longer they sit in the
sauce, the better! Also, as theyre simmering, continue adding salt/pep-
per/oregano/etc. to taste.
\\\ 14 \\\
/// 15 ///
 Kate Angus: Cabbage With Apples and Onions

I practically lived off this when times have been tightest (college student,
stretch of unemployment after 9/11 when film production in NYC was
down and I'd been working as an Art Dept PA, and also in grad school
when I was cobbling together a teaching fellowship and private ESL tutor-
ing). It's really simple, vegetarian, gluten-free, and easy.

Ingredients:
1 tbs olive oil or vegetable oil. Or butter, butter also works.
1 large onion, sliced
1 large apple or 2 smaller apples, sliced
1/2 cabbage, shredded. I prefer purple cabbage for this, but any type of
cabbage is fine
1 tbs vinegar--balsamic will make it sweeter, but I use apple cider vinegar
just to be monogamous with the apple in the recipe
1 tsp caraway seeds--totally optional!
salt and pepper to taste
2 cloves garlic, minced--this is also optional. Most recipes I've seen for
this dish don't call for garlic but I believe garlic improves pretty much
everything.

Instructions:
1. Heat large skillet over medium heat and add oil or butter
2. Add garlic, cook briefly (30 secs to maybe a minute)
3. Add onion and apple, cook and stir until onions are softened and
translucent and apples are soft. Stir as needed. You could probably just
combine steps 2 and 3 but I like to give the garlic its own brief moment in
the pan first.
4. Add cabbage and cook another 5 minutes or so, until it is also softened.
Stir as needed.
5. Drizzle with vinegar and cook another few minutes until the vinegar
has reduced and everything is soft and thoroughly cooked. Stir as needed.
6. Season with caraway seeds if using them, and salt and pepper to taste.

I like to eat this with a hunk of bread slathered in mustard. I've also ladled
it over barley or farro. But it is substantial enough that you can eat it with-
out any accompaniment.
\\\ 16 \\\
 Amy MacLennan: Auntie Ol's Quiche Casserole

1 chopped onion
1 cup grated zucchini
1 cup grated carrot
1 cup broccoli florets
1 cup flour
1/2 cup olive oil
1 cup grated extra sharp cheddar cheese
5 eggs
6 cloves of chopped/minced garlic
a medium/heavy sprinkling of cayenne and salt to taste

Preheat over to 350. Grease casserole dish with olive oil or garlic
infused olive oil. Combine ingredients except broccoli. Put in ingre-
dient mixture to 1/2 inch in casserole dish. Add broccoli. Add rest
of ingredient mixture. Grate cheese on top. Bake for 45 minutes.

/// 17 ///
 Beth Copeland: Black Dog Cafs
Vegetarian Black Beans

Bag of dry black beans (about 2 cups)

4 cups water
1 medium onion, chopped
4 medium garlic cloves, chopped
3 medium celery stalks, finely chopped (you can use two bell peppers
instead)
3 T vegetable oil
1 medium tomato chopped or 1 can diced tomatoes
1 jalapeno pepper, diced
cup ketchup
1 T salt
1 teaspoon cumin
teaspoon cayenne powder
cup dry sherry
1 T Worcestershire sauce
1 teaspoon Tabasco sauce

Place beans in a large covered pot. Cover with water. Allow beans to soak
overnight.

The next day bring to rapid boil and cook until tender, about three hours,
stirring frequently. Add water as necessary, keeping fluid level as close to
4 cups as possible. Reduce to simmer.

Saut onion, garlic, and celery (or green pepper) in oil until onions are
tender.

Reduce heat and add remaining ingredients. Mix thoroughly in saut pan.
Add to beans.

Simmer for an additional 230 minutes.

Makes 8 servings.

Serve over rice. To make it thinner and serve as soup, add more water.
\\\ 18 \\\

Note: This makes a lot, so I freeze two-thirds of this recipe in containers

to thaw and use later. It tastes great on a cold winter day.

My mother, Louise Tadlock Copeland, gave me this recipe. Its inexpen-

sive, nutritious, and hearty. You can use canned beans, but dried beans
taste better and are more economical. I have no idea where my mother
found this recipe or where Black Dog Caf is (I found several with a Goo-
gle search). Every time I prepare this meal, I think of her. She devoted
her life to helping others and would be happy to know that this recipe was
included in a book to benefit low-income people.

/// 19 ///
 Sandy Solomon: Chicken with Tarragon

I make this recipe by instinct at this point, but I think I first got it from
the New York Times Cook Book, edited by Craig Claiborne. Great vehicle
for fresh tarragon from the garden or you can make the recipe with dried
tarragon other times of the year. Simple format: chicken plus onions or
shallots and mushrooms in a white (wine) sauce with some tarragon.
Good as a stand-alone entre with a couple of vegetables or as a topping
for pasta (in which case cut the chicken into smaller bits and keep the
sauce thicker). If I dont have wine or cream or chicken broth, I just use
milk; that would certainly be a less costly version, which is the first ver-
sion below. If you want to save a bit of money, use chicken thighs.

3 whole chicken breasts, boned, skinned, halved

7 tablespoons of flour
7 tablespoons of butter
1 onion chopped or a couple shallots chopped
a handful of mushrooms sliced (as my grandmother said, some)
2 cups of milk
salt and pepper to taste
1 teaspoon freshly chopped tarragon or teaspoon dried tarragon

Dredge the chicken in 3 tablespoons of flour and sprinkle with salt and
pepper.
In a frying pan or other wide-mouthed pan, brown the chicken in 3 table-
spoons of butter. Set aside on a platter.
Saut the onion/shallots until theyre mostly cooked; then add the mush-
rooms briefly.
Move the onion/shallot and mushroom mixture to the plate with the
chicken.
Make a white sauce in the same pan by first melting 4 tablespoons of but-
ter on moderate heat. Dont let the butter brown.
Add 4 tablespoons of flour and stir or whisk until completely mixed with
the butter. Let the flour cook on low heat for about five minutes. Stir con-
stantly. This manoeuver takes away the raw taste of flour.
Add warmed milk while stirring.
Add the tarragon, the chicken, and the onion/shallot and mushroom
mixture. Cook for 25 minutes or until the chicken is done. Add extra
liquid occasionally to keep the sauce from sticking. I usually pour in some
\\\ 20 \\\

white wine at this point. You could add chicken broth. Or you could just
add more milk or some water. Depends on what youve got in your
kitchen that day.
Season to taste and serve.

Serves 4 to 6

OR (version of the original recipe)

3 whole chicken breasts, boned, skinned, halved

cup flour
cup butter
1 onion chopped or a couple shallots chopped
a handful of mushrooms sliced (some mushroom
cup of dry white wine
cup of chicken broth
cup of cream
salt and pepper to taste
1 teaspoon freshly chopped tarragon or teaspoon dried tarragon

Dredge the chicken in flour and sprinkle with salt and pepper. Save the
rest of the flour.
Brown the chicken in 3 tablespoons of butter. Set aside on a platter.
Saut the onion/shallots until theyre mostly cooked; then add the mush-
rooms briefly. Add the wine.
Cook over high heat until liquid has nearly evaporated while scraping all
particles lose.
Add the rest of the flour and stir to make a paste. Add the chicken broth
and the tarragon.
Move the chicken back to the pan. Cover and cook for about 25 minutes.
Move the chicken to a platter. Keep warm.
Add the remaining butter and cream to the pan and heat gradually, stir-
ring. Pour the sauce over the chicken and serve.

Serves 4 to 6
/// 21 ///
 Alissa Whelan: Lissys Veggie Eggrolls

Super fun for dinner or a potluck!

Ingredients:

1 package of Eggroll Wrappers

1 Bag of Cole Slaw Mix OR 1 Head of Cabbage and 1 Carrot, shredded
1 8 oz. Jar of Sliced Shiitake Mushrooms*, drained and rinsed
2 Medium Avocados, peeled and cubed
1 tsp. Ginger, grated
2-3 Tbsp. of Saut Oil of choice (Olive, Canola, Sesame, Ghee, etc.)
Canola Oil (for frying)
2-3 Tbsp. (to taste) Soy Sauce
Sweet Chile Sauce or Duck Sauce

Cooking Directions:

Heat Olive Oil in pan

Once pan is hot, add Ginger, Saut for 30 seconds

Add Cabbage and Carrots, Saut until cooked down, approximately 5

minutes

Add Soy Sauce and stir into mixture

Add Shiitakes and Avocado, Saut for another minute

Remove mixture from pan, and drain off excess liquid

Follow Diagram to fill and wrap Eggrolls with mixture until gone **

Heat about an inch of canola oil in Frying pan (or you can use a deep
fryer)

Once oil is super hot, (You can test by splashing a couple of drops of
water, if they sizzle and pop, then you are ready to add egg rolls, but stand
back when doing the water test so you dont burn your face!) add egg
\\\ 22 \\\

rolls to the pan, but do not overcrowd. Use tongs to flip if necessary. Egg
Rolls are done when they are a nice golden brown. Use tongs to remove
egg rolls when done and let them cool on a rack.

Pair with dipping sauce of choice. (Sweet Chile Sauce is my preference.)

*Jarred Shiitakes can be found in most grocery stores. If you choose to

substitute for fresh shiitake mushrooms, be sure to fry them separately
to remove excess moisture and then add to saut pan after the cabbage
mixture has been cooked down

**Rolling the Egg Rolls takes a bit of a learning curve, but once you get it
down, it gets easier)

/// 23 ///
 Laura Smith: Moroccan Spiced Chickpea Stew

My tightest year ever was 1998, working for AmeriCorps in Philly

and living in my first one-room apartment, before I learned the
greater resourcefulness of living in big houses with many house-
mates. When it was too cold to go out and walk the city, I spent
evenings eating ginger snaps baked from scratch and feeling sated
by space and spice and new independence--a kind of multi-dimen-
sional deliciousness that put some temporary give in the insecuri-
ties and discomforts of living off little. Later, waiting tables during
in grad school in Austin, the same flavors were in the Chori Chole
we frequently had for employee meals at the restaurant. For me,
ginger and cumin and cinnamon and pepper are the flavor of great
celebration in tight circumstance. This recipe from Food Network is
my current favorite version.

1/4 cup extra-virgin olive oil

1 large onion, diced
6 to 8 cloves garlic, minced
1 teaspoon cinnamon
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1 teaspoon sweet paprika (or whatever paprika you have)
1 14.5 oz can chopped tomatoes
3 15-oz. cans chickpeas, drained and rinsed or 1 cups dried chick-
peas, soaked and rinsed
1 quart vegetable or chicken broth (I use veggie)
1 teaspoon sugar
Salt and pepper
1 (5-ounce) package baby spinach (or not, if you dont have any)

Heat olive oil in a large pot over medium-high heat. Add onion and
garlic and saute until the onions begin to turn translucent; lower
heat if browning starts to occur. Add spices and saute a minute or
so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple
pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas
\\\ 24 \\\

should be just covered with liquid. If level is shy, add some water so
the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45
minutes. Add about 30 minutes cooking time if starting with pre-
soaked, dried beans.

Remove soup from heat. Use a potato masher to mash up some of

the chickpeas right in the pot. (This is way easier with an immer-
sion blender.) Stir in the spinach and let heat through until wilted,
just a couple minutes.

Season with salt and pepper.

/// 25 ///
 Kelly Cressio-Moeller: Oven Baked Drumsticks

Heat oven to 425 degrees F

-1/2 cup all-purpose flour

-1 tsp. salt (optional)

-1/4 tsp. garlic powder

-1/2 tsp. paprika

-1/4 tsp. pepper

-1/4 cup butter, melted

-6 chicken drumsticks (12 work well in a 9 x 13 pan, double ingredients

above)

----------------------------------------------------------------------------------

Mix flour, salt, garlic powder, paprika, and pepper in a bowl. Dip chick-
en drumsticks into butter; roll in flour mixture to coat. Arrange in an
ungreased or foil-lined square pan,
8x8x2

Bake, uncovered, until golden brown on top, about 50 minutes.

Yields 6 drumsticks

When times are challenging to feed our family of four, I make chicken
drumsticks as they are one of the most affordable meat protein options. I
buy free-range, organic and am still saving in comparison to other meat
cuts. I serve these with a combination of sides: brown rice, beans, scram-
bled eggs, quinoa, barley, green salad, or vegetables in season or on sale.
I cook the drumsticks with the skin on so they remain tender, but after
cooking I save the skin to make a broth to be used for a soup later in the
week. This recipe is especially useful in the fall and winter months as the
higher temperature oven warms the kitchen, too. Enjoy and wishing you
\\\ 26 \\\

healthy eating!
(recipe from Cooks.com)
 Melissa Stein: Chicken with Saffron Rice

Adapted from Williams-Sonoma Kitchen,

http://www.williams-sonoma.com/recipe/chicken-with-saffron-rice.html

Prep Time: 35 minutes

Cook Time: 85 minutes
Servings: 68

This is our version of arroz con pollo, the traditional Spanish dish of
chicken and rice that is seasoned with saffron. The ingredients are sim-
mered together to enhance the flavors, creating the perfect one-pot meal.

Ingredients:
3 1/2 lb. chicken thighs and drumsticks
Salt, to taste, plus 1 1/4 tsp.
Freshly ground black pepper, to taste
2 Tbs. olive oil
1 yellow onion, finely diced
1 red bell pepper, seeded and finely diced
1/4 tsp. crumbled saffron (Trader Joes has a good price)
1/4 tsp. red pepper flakes
5 garlic cloves, minced
1/2 cup dry sherry
2 1/4 cups chicken broth
1 can (14 1/2 oz.) diced tomatoes with juices
3 cups medium-grain rice (also called Calrose)
3/4 cup green olives, pitted and halved (green olives with pimentos work
fine)
1 Tbs. minced fresh flat-leaf parsley

Directions:
Position a rack in the lower third of an oven and preheat to 350F.

Season the chicken with salt and black pepper. In a Dutch oven over me-
dium-high heat, warm 1 Tbs. of the olive oil. Working in batches, brown
the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate.
Discard the fat in the pot, then wipe out the pot with paper towels.
/// 27 ///

In the same pot over medium heat, warm the remaining 1 Tbs. olive oil.
Add the onion, bell pepper, saffron and red pepper flakes and cook, stir-
 ring occasionally, until the onion is translucent, about 10 minutes. Add
the garlic and cook, stirring constantly, for 30 seconds. Add the sherry
and cook until slightly reduced, about 1 minute. Add the chicken, broth,
tomatoes and their juices and bring to a simmer. Reduce the heat to me-
dium-low, cover and cook for 20 minutes.

Stir in the rice, 1-1/4 tsp. salt and black pepper. Increase the heat to
medium-high and bring to a simmer. Cover the pot, transfer to the oven
and bake for 15 minutes. Add olives and stir pot, then cook for 15 more
minutes.

Remove the pot from the oven and let stand for 10 minutes. Sprinkle the
chicken with the parsley and serve immediately. Serves 6 to 8.
\\\ 28 \\\
 Beef, Leek and Barley Soup

Adapted from Smitten Kitchen:

https://smittenkitchen.com/2008/10/beef-leek-and-barley-soup/

1. Trim two big, meaty short ribs and put them on the bottom of your
soup pot.
2. Add three big cloves of garlic chopped up, two chopped onions, and
three medium leeks cut lengthwise and then into segmentsuse both
the white and the green parts. Grind in a little black pepper. (You can
salt-and-pepper and sear the meat first, if you like, then briefly saut the
garlic, onions, and leeks in the caramelized juice to add a richer flavor.)
3. Add about eight cups of filtered water or beef stock (the soup will taste
better with beef stock, or use water plus bouillon cubes/powder/liquid)
and let it simmer on the back burner for at least three hours while you go
about your business.
4. When there is an hour or two left in the cooking time, add cup of
barley. You can also add lima beans, cubed potatoes, peas, corn, celery,
diced carrots, string beans or chopped tomatoes at any point (adjusted
for individual cooking times), or the second day, should you have any left
over.
5. Before serving, skim off the fatthere will be a bit, as short ribs are
quite fattytake the meat off the bones, chop it and put it back in the
soup.
/// 29 ///
 Chicken and Dumplings with Leeks and Tarragon

Adapted from Cooks Illustrated, February 2005:

https://www.cooksillustrated.com/recipes/2302-chicken-and-dumplings-
with-leeks-and-tarragon

CIs Notes: Dont use low-fat or fat-free milk in this recipe. Start the
dumpling dough only when youre ready to top the stew with the dump-
lings.

Ingredients
5 pounds bone-in, skin-on chicken thighs
Table salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
2 medium leeks, white and light-green parts, cut lengthwise then into
1-inch pieces
1 large onion, minced
6 tablespoon unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh tarragon leaves

Dumplings
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)

Instructions
1. For the stew: Pat the chicken dry with paper towels, then season with
salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over
medium-high heat until just smoking. Add half of the chicken and cook
until golden on both sides, about 10 minutes. Transfer the chicken to a
\\\ 30 \\\

plate and remove the browned skin. Pour off the chicken fat and reserve.
Return the pot to medium-high heat and repeat with the remaining 2 tea-
spoons oil and the remaining chicken. Pour off and reserve any chicken
fat.

2. Add the butter to the Dutch oven and melt over medium-high heat.
Add the leeks, onion, and 1/4 teaspoon salt and cook until softened, about
7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned
bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken,
with any accumulated juices, into the pot. Cover and simmer until the
chicken is fully cooked and tender, about 1 hour.
3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow
the sauce to settle for a few minutes, then skim the fat from the surface
using a wide spoon. Shred the chicken, discarding the bones, then return
it to the stew.

4. For the dumplings: Stir the flour, baking powder, and salt together.
Microwave the milk and fat in a microwave-safe bowl on high until just
warm (do not overheat), about 1 minute. Stir the warmed milk mixture
into the flour mixture with a wooden spoon until incorporated and
smooth.

5. Return the stew to a simmer, stir in the peas and tarragon, and season
with salt and pepper.

6. Drop golf-ball-sized dumplings over the top of the stew, about 1/4
inch apart (you should have about 18 dumplings). One way to do this is
to gather the batter onto a soup spoon, then push the dumpling onto the
stew using a second spoon.

7. Reduce the heat to low, cover, and cook until the dumplings have dou-
bled in size, 15 to 18 minutes. Serve.
/// 31 ///
 Alice Anderson: Grammy Alices Icelandic
Meatballs and Country Gravy

In 2009 I suffered a traumatic brain injury. As a single mama with three

kids working as a part time adjunct writing professor, times were tight
before the injury. After, we were plunged into poverty quickly. Not only
that, but it was difficult for me to cook anything complicated. But ground
beef was often on sale at the market, and I remembered my Grammy
Alices recipeso simple and yet satisfying, the very definition of comfort
food. Instead of feeling deprived, my kids always felt like meatballs and
gravy was an indulgent meal. Alice was the second wife to my grand-
father, Johannes. When his first wife passed away, Alice was sent to help
with the farm and raising his small children. Eventually, she ended up
marrying him and having another set of kids, twelve in all. Whenever I
make this recipe, I think of cold nights on the prairie and happy kids with
full bellies. My brain injury and the lean years that followed were our own
kind of prairiestark and daunting and often bleakbut nights around
the table with a big plate of meatballs seemed a luxury, and a great way to
survive.

TOTAL TIME:

Prep: 30 min.

Cooking time: 20 min.

MAKES: 8 servings

INGREDIENTS:

2 eggs, lightly beaten

1/2 cup milk
1 cup crushed Ritz crackers
1/2 cup finely chopped onion
2 teaspoons salt
1/2 teaspoon black pepper
flour, for rolling meatballs
2 pounds extra-lean ground beef (can substitute one pound ground pork
mixed with 1 pound ground beef if desired)
\\\ 32 \\\

GRAVY:

2 tablespoons finely chopped onion

1/2 stick butter
5 tablespoons all-purpose flour
4 cups milk
Dash cayenne pepper
Dash white pepper
Salt, to taste

DIRECTIONS:

In a large bowl, combine the eggs, milk, bread crumbs, onion and sea-
sonings. Let stand until crumbs absorb milk. Add meat; stir until well
blended. Shape into 1-in. meatballs, and roll lightly in flour.

Heat shallow skillet with oil and butter until hot. Place floured meatballs
in hot pan and reduce heat to medium. Turn frequently until meatballs
are browned. Add cup water and simmer until meatballs are cooked
through.

Remove meatballs to another dish and cover tightly. Set aside.

For gravy, in the same skillet, saut onion in butter until tender, scrap-
ing up brown bits from the pan. Stir in flour and brown lightly. Slowly
add milk; cook on medium high heat, stirring constantly until gravy is
smooth and thickened. Sprinkle in flour while cooking to desired thick-
ness.
Gently stir in meatballs; heat through but do not boil.

Serve over egg noodles or mashed potatoes.

/// 33 ///
 Joe Pan: 4-Bean 3-Meat 2-Option
Tailgate Chili for Crowds

I cook this meal for large gatherings: salons, sporting events, movie
nights, poetry readings. Ive fed 25-30 people off the meat option, 15 off
the veggie. Note that instead of buying the Taco Mix packets, which are
generally inexpensive, you can create your owneach packet would be
about 1 Tbsp of chili powder, tsp garlic powder, tsp onion powder,
tsp oregano, 1 tsp cumin, & tsp paprika, 1 tsp black pepper. If youre
making this for your family, youll have delicious lunch/dinner leftovers
for days.

Directions

Heat a skillet over medium-high heat. Cut pre-cooked sausages into

quarter-inch slivers, browning the sides. Crumble the ground chuck into
the hot pan. Cook until evenly browned, adding one packet of Taco Mix.
Drain off excess grease. Dump into 5-gallon stockpot on medium heat.
Pour in the beans (drained), diced tomatoes, and tomato paste. Add diced
onion, celery cut into slivers, bell peppers sliced about a quarter inch
thick then halved, minced garlic, bouillon, and beer. Season with Taco
Packets, salt, pepper, cayenne, and sugar. Stir to blend, then cover and
simmer.
After thirty minutes, reduce heat to medium-low for 2 hours, stirring
every fifteen minutes.
After 2 hours, taste, & adjust salt, pepper, & cayenne if necessary. The lon-
ger the chili simmers, the better it will taste. Remove from heat & serve,
or refrigerate & serve the next day.
To serve, ladle into bowls, topping with shredded cheese & sour cream. If
you really want to get wild, whip up some jalapeo cornbread to go with
this mess. Oh my goodness.

3 pounds ground beef chuck

2 pre-cooked turkey sausages (packages of 4)
2 pre-cooked chicken sausage (packages of 4)
1 cup beef bouillon
3 cans white bean
5 cans kidney beans
3 cans of black beans
\\\ 34 \\\

3 cans extra beans (have fun, pick something new)

3 (28 ounce) cans diced tomatoes with juice
2 (6 ounce) can tomato paste
1 pound shredded cheese
1 container of sour cream
2 large yellow onions
1 large red onion
3 stalks celery, chopped
2 green bell peppers
1 red bell pepper
1 yellow pepper
1 clove of garlic
2 beers (this can be substituted with 2 more cups beef bouillon)
3 packets of Taco Mix
3 teaspoon salt
2 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon white sugar

Vegetarian Option (for 15 people)

1 cup vegetable stock

1 packet of Taco Mix
2 cans white beans
3 cans kidney beans
2 cans of black beans
1 can beans (have fun, pick something new)
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 pound shredded cheese
1 container of sour cream
1 large yellow onions
1 large red onion
2 stalks celery, chopped
1 green bell pepper
1 red bell pepper
1 yellow pepper
1 clove of garlic
2 beers (this can be substituted with 2 more cups of stock)
3 teaspoon salt
2 teaspoon ground black pepper
/// 35 ///

1 teaspoon cayenne pepper

1 teaspoon white sugar
 Dean Bakopoulos: DBs Vegan Chili

This is something I make for my family often. When my kids were little,
I made it because it would help them get some veggies in their diets and
also because we were pretty broke. Also because its super easy to modify
in any way you see fit, uses canned goods (which you can stock up on
cheaply and keep in the pantry), and requires one large pot to make, so
minimal clean up. Also, super easy to double or even triple the recipe and
have a very cheap potluck/dinner party main dish that can accommodate
your vegan and GF friends. This version serves 6-8 folks.

Ingredients:

2 T olive oil
One medium onion, diced
One green pepper, diced
Two cloves garlic, minced
Two carrots, chopped
Two celery stalks, chopped
One cup chopped mushrooms
One jalapeno pepper, diced (you can skip if you want a milder chili)
2 T cumin
2 T chili powder
Salt and pepper
Juice of one lemon
28 oz can tomato sauce
28 oz can diced tomatoes
15 oz can black beans
15 oz can garbanzo beans
15 oz can kidney beans
Pinch of cayenne or chipotle pepper (1/4 t)

Optional add-ins:
small can of sliced black olives
small can of sweet corn
small can of green chiles
Half bottle of good dark beer
Splash of Siracha or your favorite hot sauce
\\\ 36 \\\

Pinch or two of brown sugar or cinnamon or cocoa

In a large pot, heat the oil, then saute onions, garlic, green peppers until
onions are translucent. About 5-10 minutes. Then add carrots, celery,
mushrooms, optional jalapeno, and cook five more minutes or so. Add
cumin, chili powder, a sprinkling or two of salt and pepper, juice of one
lemon and cook a bit longer. If you like a hotter chili, I add about 6 oz. of
dark beer at this point, and continue cooking until some of the beer boils
off and the mixture is really simmering. Then add tomato sauce, diced to-
matoes, all the canned beans, any more add-ins. Bring to a near bubbling
boil, reduce heat to low, and simmer for an hour. Longer simmering will
bring more flavor. Add spices while cooking to suit your taste.

Serve with corn bread or corn chips, cheese and/or sour cream. Its also
good with cottage cheese mixed into it, or served over your favorite rice.
Keeps for five days or more in mason jars in the fridge, and freezes super
well.

/// 37 ///
 Michelle Bitting: Pozole Rojo

Ingredients

3/4 cup dried chiles de arbol

4 or 5 dried ancho chiles
6 cloves garlic (2 smashed, 4 finely chopped)
Kosher salt
2 pounds boneless pork shoulder, trimmed and cut in half
2 teaspoons ground cumin
2 tablespoons vegetable oil
1 large white onion, chopped
8 cups low-sodium chicken broth
1 tablespoon dried oregano (preferably Mexican)
1 bay leaf
3 15 -ounce cans white hominy, drained and rinsed
Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh
cilantro, for topping
Recipe from The Food Network

Directions

Break the stems off the chiles de arbol and ancho chiles and shake out as
many seeds as possible. Put the chiles in a bowl and cover with boiling water;
weigh down the chiles with a plate to keep them submerged and soak until
soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking
liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend
until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce
through with a rubber spatula; discard the solids.

Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat
the vegetable oil in a Dutch oven or pot over medium heat. Add the onion
and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped
garlic and cook 2 minutes. Increase the heat to medium high. Push the onion
and garlic to one side of the pot; add the pork to the other side and sear,
turning, until lightly browned on all sides, about 5 minutes.

Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt
and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring
to a low boil, then reduce the heat to maintain a simmer. Partially cover and
cook, turning the pork a few times, until tender, about 3 hours.
\\\ 38 \\\

Stir in the hominy and continue to simmer, uncovered, until the pork starts
falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a
cutting board; roughly chop and return to the pot. Add some water or broth
if the pozole is too thick. Season with salt. Serve with assorted toppings and
the remaining chile sauce.
I also make this in the slow cooker and leave it to simmer all day. So yummy!
AND, it can be made with canned enchilada sauce in lieu of the chili sauce
from scratch.
For all my years growing up in Los Angeles, there was an AMF El Dorado
Bowling Lanes on Lincoln Blvd at the end leg of shops and restaurants before
the open stretch of road that feeds into LAX. So I drove by it pretty regularly
and went to have fun bowling and sometimes for birthday parties celebrated
there.

Adjacent to the alley was KJs Coffee Shop. Both are now closed after decades
of being in business. My last memories of the place are from Sundays a few
years back when my daughter Vera took painting classes at nearby Otis Art
Institute. My favorite thing was to wait in the rundown but always buzzing
bowling alley diner and have pozole for breakfast. Id eat and work on poems
while my daughter painted next door. Yes, the food they served was mostly
typical American cafe fare: burgers, waffles, club sandwiches, chili and fries,
but the people who ran it were Latino and so there were some other dishes
on the menu that regulars knew were special. Like the pozole I had to learn
to make when I found out the place had finally shut down, along with the
bowling lanes. Mothering is hard. Both my kids have had big challenges
to deal with over the years. But sitting there on Sundays eating this meaty,
brothy comfort food so authentically prepared, knowing my girl was making
something magical and important nearby is a bright and precious spot of
remembered time together.

Enjoy & with love, Michelle Bitting

/// 39 ///
 Yu-Han Chao: FRESH APPLE COOKIES

1/2 cup shortening or butter (1 stick)

1 1/3 cups brown sugar

1/4 cup whole milk (or soy milk)

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup unpeeled apple, finely chopped (1 medium apple, any variety)

(optional) 1/2 teaspoon nutmeg

1. Melt shortening or butter (30 seconds or so in microwave). Stir in

brown sugar and milk with fork or whisk.

2. Add flour, baking soda and cinnamon (and nutmeg, if using). Mix
until smooth. Dough should be sticky, not runnyif too liquid-y and
wont hold shape, add more flour by the tablespoon.

3. Chop unpeeled apple (discard core) into fine pieces and mix into the
dough.

4. Drop cookie dough by rounded teaspoonful 2 inches apart on cookie

sheet lined with parchment paper.

5. Bake at 350 degrees for 12-15 minutes until slightly browned.

Cookies are soft and smell like fresh apple pie.
\\\ 40 \\\
 Cassandra Cleghorn: Recipe Medley!

First, I think this is a great idea, and so needed. I believe that people can
eat well on a limited budget. Processed foods may be cheaper in the short
run, but they sure can cost a lot when your health starts to suffer. So I
always look at the old produce stand at the back of the supermarket.
Often you will find avocados that are deemed too ripe, but have really just
reached their peak, etc. And bags of (organic) frozen fruit often go on
sale, watch for this, and stock up--often cheaper than fresh and way more
practical.

These recipes are vegetarian, vegan and paleo--no refined sugar, but
yummy.

Avocado/Grapefruit/Coconut Salad
(One Serving--multiply as needed)

Peel a grapefruit and cut into sections or rounds (mango or orange also
work).
Halve an avocado and cut into cubes or slivers.
Cut a bit of red onion and perhaps a smidgen of jalapeno into super thin
slivers.
Combine in a bowl with a pinch of salt. Set aside.

Put 1/4 cup of shredded, unsweetened coconut into a frying pan (no oil),
heat slowly,
stirring constantly, until it turns golden brown and starts to smell like
heaven. (Careful, it can burn quickly in the final stages of toasting.)

Heres the fun part: pour the coconut right from the hot pan into the
bowl of other ingredients. Listen to the sizzle and stir. Eat soon, when the
coconut is still warm.

Simplest Blueberries with Coconut

One Serving--multiply as needed.)

Heat as many frozen blueberries as you are craving in a microwave or on

the stove, and pour berries and juices into a small bowl pan. Set aside.
/// 41 ///

Put 1/4 cup of shredded, unsweetened coconut into a frying pan (no oil),
 heat slowly, stirring constantly, until it turns golden brown and starts
to smell like heaven. (Careful, it can burn quickly in the final stages of
toasting.)

Pour the hot coconut into the bowl of blueberries and hear the sizzle!
Savor every warm bite because you deserve this, the easiest and most
delicious of all deserts.
\\\ 42 \\\
 Terri Leker: Jewish Potato Stuffing!

A weird but delicious family recipe for potato stuffing that was apparently
honed by my grandmother during the Depression (not this Depression,
that other one). My mother is long gone and never wrote the recipe down,
but she dictated it to me 20+ years ago, from her hospital bed, the night
she was diagnosed with a brain tumor. Even in that state she seemed
pretty solid on the ingredients. I dont know what about the recipe makes
it Jewish except that we are Jewish and it calls for the ingredients of my
people (starch!).

INGREDIENTS:

5 potatoes (3 white/2 red is good)

2 medium yellow onions
Grated stale hard roll (I once saw my mom use a stale hot dog bun)
1/2 cup cream of wheat
1/2 cup flour
1/2 cup matzoh meal
1/3 cup olive oil (or less, depending on consistency)
1 tsp kosher salt (or a little less, if using table salt)
tsp pepper

And here is a gluten free alternative:

Smushed-up rice crackers for the stale roll
Cream of Rice for Cream of Wheat
Trader Joes GF all purpose flour for regular flour (or any GF alternative
flour)
Rice crispies for matzoh meal

DIRECTIONS:

1. Preheat oven to 350F

2. Grate onions and potatoes (if you have a food processor, you may break
with tradition by using the grater attachment)
3. Add onions and potatoes to mixed dry ingredients in large bowl
4. Add oil and mix by (sorry) hand
5. If all your vegan/vegetarian friends cancel, you can put a piece of chick-
en skin on top. Or just sprinkle more salt/pepper on top.
6. Bake in a well-oiled glass or ceramic baking dish (8 x 11 or 7 x 9 or
/// 43 ///

a 9 round, or anything around that size) at 350 for 45 mi -- 1 hour. Serve

with chicken, gravy, roasted vegetables, or nothing.
 Dairy-Free/Gluten-free Peanut Butter Cookies

Im not GF, these are just really simple, great, and kinda cheap because
they dont require butter or flour. They are crisp on the outside and
slightly chewy in the middle. My go-to, and the recipe is easily doubled or
tripled.

INGREDIENTS

1 cup peanut butter, creamy or chunky

1 cup sugar, granulated or brown (I use brown because: chewier cookies)
1 egg
1 teaspoon baking soda
If using unsalted peanut butter: heaping 1/8 teaspoon table salt or 1/4
teaspoon kosher salt

Optional: a couple ounces grated chocolate or a couple handfuls of choco-

late chips.

More options: you can extend the recipe further by adding cup Rice
Krispies or rolled oats (or both). You can also melt the chocolate and driz-
zle it over the baked cookies or dip the cookies in chocolate.

DIRECTIONS

1. Preheat oven to 350F. Grease baking sheets, or use parchment paper or

Silpat sheet
2. Beat together peanut butter and sugar until fluffy and well-mixed
3. In another bowl, lightly beat egg and then beat into peanut butter mix-
ture with baking soda and (if using) salt until combined.
4. Add optional ingredients, including chocolate, if using.
5. Roll teaspoons of dough into balls and space 3 inches apart on baking
sheets.
6. Flatten balls into a criss-cross pattern using a fork dipped in sugar, or
flatten using the bottom of a glass (also dipped in sugar). Optional but
awesome: sprinkle a tiny bit of salt over the tops of the cookies.
7. Bake until puffed and golden 8-10 minutes. Let cool on baking sheet
for a few minutes and then move to rack to finish cooling.
\\\ 44 \\\
 Altha Cravey: Pozole (vegetarian)
9 servings

Rinse lentils and put them in a pot with 6 cups water, bay leaves, whole
garlic cloves and cilantro. Bring to a boil, then lower heat and simmer 15
minutes, or until the lentils are just barely cooked. Set aside, dont drain.
In a small skillet, roast the cumin seeds over medium heat, constantly
shaking the pan back-and-forth. After a minute, add the oregano. Remove
the pan from the heat but continue shaking. As soon as you can smell the
oregano, add the paprika. Shake the pan another few seconds and turn
the spices out onto a plate. Grind in a mortar or electric spice mill and set
aside.

Saut the onion in water, starting with a quarter cup and adding more
as needed to keep it from sticking to the pan. Once the onion starts to
color some, add the garlic, carrot, celery, green pepper, tomatoes, and the
toasted, ground spices. Stir to combine and simmer for 5 minutes. Add
the cooked lentils, minced garlic, and hominy. Add the chipotle chiles, or
jalepeos. Additional water may be needed to bring the soup to a desired
consistency. Cover and cook slowly until the lentils are completely done,
another 20 minutes or so. If you are using the nopales, add them during
the last 5 minutes of cooking.

Season the finished soup with lime juice and serve garnished with cilan-
tro leaves.

1 C lentils
6 C water
2 bay leaves
2 large garlic cloves
1 T fresh chopped cilantro
1 t cumin seeds
1 t dried oregano
1 t chili powder or paprika
1 yellow onion
1 medium carrot
1 celery stalk, finely diced
1 large green pepper, or pound fresh nopales, diced in in squares
2 tomatoes, peeled and chopped
/// 45 ///

1 clove garlic, minced

1 15-oz can hominy, drained
 Pureed chipotle chiles, to taste (appx 1 t) or 2 jalepeno chiles, seeds and
veins removed, chiles minced
Juice of 2 limes
Fresh cilantro for garnish

(from Dr Dean Ornish cookbook, heart doc) A

dd a bone or a bone with (pork) meat if you want pozole with meat)

Salmon Patties

Crush up saltine crackers. Use a rolling pin or whatever works. Drain

salmon. Mix all ingredients. Allow just a few minutes for the cracker
crumbs to soak up flavor and get soggy. Form salmon patties by hand. Fry
them in hot oil for 4-5 minutes.
salmon (1 can 14 oz)
saltine crackers (1/4 of box)
egg (1)
oil (4 tbs), for frying patties

PLUS: Add more eggs and more crackers if you have a large group. You
can substitute mackerel. Enjoy with creamed potatoes and green vegeta-
bles.
\\\ 46 \\\
 Lucia Cowles : Hearty Lentil Soup
(Beths version)

This recipe was improved from the original by Beth, the mother of Cath-
erine, one of my closest friends. Catherine and I went through elemen-
tary and high school together, along with two other especial friendsthe
four of us relate to each other like siblings. This last summer we watched
one of us get married (happily!). Then this fall Catherine and I bought a
house together. Its been six months filled with change, celebration, and a
need for hearty soups.

Catherine and I both make this soup at least once a month; it lasts a week
and its filling and healthful and tastes great (especially with extra wine).
We prefer to use French lentils (they dont split as easily as green/red
lentils when cooked), and to add kale or spinach or some other dark, leafy
green into the mix. For lack of bay leaves or thyme, I make this with sweet
basil, marjoram and a dash of soy sauce, and it still tastes great.

1 medium onion, chopped fine

3-4 carrots, peeled and chopped
3 large garlic cloves, peeled and crushed
1 14 oz. can diced tomatoes, drained (save juice)
1 bay leaf
tsp thyme
1 cup lentils, rinsed and picked over
tsp salt
ground black pepper
cup dry white wine (or Vermouth)
4 cups veggie broth
juice from drained tomatoes
cup water
3tbsp minced fresh parsley leaves

Saut onions, stirring occasionally until soft and lightly golden. Add
carrots and continue cooking until they begin to soften. Add garlic and
cook until fragrant (about a minute). Stir in tomatoes, bay leaf and thyme;
cook until fragrant (again, about a minute). Stir in lentils, salt and pepper
to taste. Cook on medium-low for 5-10 minutes (until lentils begin to
/// 47 ///

darken). Increase heat to high, add wine, bring to simmer.

 Add veggie broth, juice and water, bring to boil, cover partially and
reduce heat to low. Simmer until lentils are tender but still hold shape
(about 30-35 minutes). Discard bay leaf. Garnish bowls with chopped
parsley.

(Adapted from Cooks Illustrated)

\\\ 48 \\\
 Erika Meitner: Heartwood Xing Bean Bowls and
Some Other Ideas

1 package (1 lb) dry black beans

16 oz chicken broth or stock (or veg if vegetarian)
1 yellow or white or vidalia onion
1 red or green or yellow pepper (optional)
2 bay leaves
Cumin
Oregano
Garlic
Salt
2 cups rice

2-3 large sweet potatoes, peeled and cut in chunks

2-3 red onions, peeled, cut in half, and sliced into thin half-rings

Garnish (any or all): fresh cilantro, shredded cheese, avocado, guacamole,

sour cream, salsa

Soak beans overnight in cold water to cover (or use quick-soak meth-
od--boil for 3 minutes then soak in boiling water for 1 hour) & drain in
colander
Dice yellow onion and pepper, and saute in olive oil in big pot for about 5
minutes. Add 1-2 Tbl cumin, 1 Tbl oregano, and garlic to taste.
Dump in beans, cover with broth, put in bay leaves, and cook (partially
covered) for ~1 hour (depends on age of beans--could take longer)
Beans can also be done in a crockpot (highly recommend--just saute on-
ion and pepper beforehand)--soak & drain beans, then dump in crockpot
with all ingredients and broth, and cook on low for 6-8 hours
While beans are cooking turn oven to 425
Put red onion on one roasting tray with olive oil, and sweet potatoes on
another; roast both for about 30 minutes, stirring frequently
Make rice
At the very end, add salt (to taste--I usually use at least 2 tsp, but depends
on your broth) to the beans
Set out buffet of beans, rice, veggies, and toppings
Note: if youre short on time, use 2-3 cans of black beans, drained and
rinsed in lieu of dry beans, and follow the recipe from the second step on
/// 49 ///

(onion, pepper, etc.), but use slightly less broth and cook for 15 minutes
\\\ 50 \\\
Other cheap/bulky/great recipes:

This lentil and sweet potato stew recipe from Smitten Kitchen:
https://smittenkitchen.com/2007/11/curried-lentils-and-sweet-potatoes/

This peanut stew recipe--but I use boneless, skinless chicken breasts, add
sweet potato and/or cauliflower, and use chicken broth instead of water:
http://allrecipes.com/recipe/8687/african-chicken-stew/

Turkey Pesto Meatballs (these freeze really well!):

2 cups marinara sauce, 1.5 lbs ground turkey (I often use 2 lbs depending
on package size - you can also use chicken), 1 cups plain dried bread-
crumbs, cup pesto, 2 eggs, t. Salt

Preheat oven to 350. Spread 1 cup pasta sauce over bottom of heavy
medium pot. Mix turkey, breadcrumbs, pesto, eggs and salt in medium
bowldont overmix or theyll turn to lead. Using moistened hands, form
mixture into 50 small-to-medium-sized meatballs. Place 16 meatballs in
single layer in sauce, and reserve the other 34. Spoon remaining sauce
over. Bring to simmer. Cover; reduce heat to medium-low and simmer
until meatballs are cooked through, stirring occasionally, about 20 min-
utes.

For the rest of the meatballs, put a small rack (I use a cookie-cooling
rack) on a cookie sheet and lightly coat with non-stick spray. (You can
line the cookie sheet with aluminum foil to save on cleanup time later.)
Put the reserved meatballs on the rack, and bake for 20-25 minutes, or
until lightly browned. Allow to cool fully, then freeze. To reheat, defrost
in the microwave or just simmer in a pot of sauce as above.
/// 51 ///
 Jill McDonough: Some Things To With A Chicken
and Whatever Vegetables You Have Around

Here are some decorative pumpkins that are overdue for roasting.

[Ed. note: not all decorative pumpkins are edible! please check!]

And heres a big chicken.

\\\ 52 \\\
They belong together. With olive oil and salt and pepper. I roast them
until they look like this:

Sometimes thats at 450 for like 45 minutes, sometimes its at 350 for like
80 minutes, if I have something else going on in the oven. I just put it
in there and leave it for a while. I dont flip it or baste it. There are a lot
of ways to make a chicken done, all of them pretty good. If its not done
when you think its done, thats okay; put it back. You know what is deli-
cious? Overdone roast chicken.
/// 53 ///
 For the first ten minutes or so these pumpkin seeds were in in another
baking sheet, on the top shelf, also with olive oil, salt, and pepper.

While the chicken was cooking I was blanching broccoli florets and mak-
ing this sauce from about equal parts lime, mayo, and miso:
\\\ 54 \\\
I dressed some pumpkin chunks with a spicy vinaigrette and some pump-
kin seeds, and topped the dressed broccoli with sunflower seeds, but just
because I had both. Heres supper.

Heres leftovers:

/// 55 ///
 Heres some chicken remains. After I pick the chicken I take the carcass
and the drippings and make a broth with them and vegetable debris I
keep in a baggie in the freezer: carrot ends and peels, celery ends, onion
peels. I put it all together for a couple hours on the back burner, and my
house smells great. If I dont have time after supper, or I already have
plenty of broth, I chuck the carcass and drippings and the hot water I
used to clean up the drippings into a gallon baggie in the freezer and
make broth later.

Heres a good thing to do with the broth: put some of the boring parts of
broccoli in it and bring it to a boil.

Then get your bowl ready with dabs of miso and gochujang:
\\\ 56 \\\
Add some of the heating broth to make into a soup base in your bowl.
Once your broth is boiling, add noodles to the pot. Then you have a bowl
of broccoli and noodles and spicy miso broth. Here it is with leftover
chicken and pumpkin and some tofu and scallions and sriracha on top:

Heres some more leftover chicken, becoming chicken salad canaps:

/// 57 ///
 And heres some leftover chicken becoming tacos:
\\\ 58 \\\
Thats cheese and beans. Sometimes I put pumpkin and lentils and broth
in a slow cooker with chili oil. Sometimes I put beans and broth on the
stove or in the slow cooker.
/// 59 ///
 Nicky Beer: Masala Dal

Adapted partially from Epicurious, partially from Ruta Kahates 5 Spices,

50 Dishes: Simple Indian Recipes Using 5 Common Ingredients

Serves two heartily with rice.

This filling, flavorful vegan recipe doubles and triples nicely, keeps in the
fridge, and makes a great leftover lunch for the next day. With the excep-
tion of the lemon juice and the cilantro, its made with staples that can
hang out in your kitchen for a long time. To that end, I always have the
lentils, coconut milk, and tomato paste in the cupboard, so I can make
this with a modest outlay at the supermarket at the drop of a hat. I cook
this many, many times throughout the fall and winter.

1 C. masoor dal (sm. orange lentils, aka red lentils)

2 C. water
tsp. turmeric
2 T. canola oil
1 tsp. mustard seeds (yellow or brown)
1 tsp. cumin seeds
tsp. coriander seeds
1/8 tsp. red pepper flakes
1 c. chopped onion
1-2 medium-sized cloves garlic, minced
C. canned unsweetened coconut milk
tsp. ground cayenne
C. chopped cilantro leaves
2 T. fresh lemon juice
1 tsp. kosher salt
2 t. tomato paste

Cooked rice (brown or white jasmine)

Bring lentils & water to boil with turmeric in heavy saucepan, then bring
down heat to gently simmer, partially covered, stirring occasionally, for
20 mins.
\\\ 60 \\\

While lentils cook, heat canola oil on med-high in a skillet, then cook
spices in oil until mustard seeds pop and are fragrant, about 1 min. Be
mindful of oil splatter.

Reduce heat slightly to medium. Add onion to spices and saut until gold-
en-brown and tender, at least 8 mins. Add garlic, stir 1 min.

Add onion-garlic-spice mix to lentils when they are tender. Add coconut
milk, 1 T. lemon juice, cayenne, tomato paste, and salt. Bring to a lively
simmer (just under a boil) for at least 5 minutes to reduce.

Add remaining 1 T. lemon juice and cilantro and cook for 1 min before
serving. Serve over rice.

/// 61 ///
 Laura Hoopes: Zucchini Squash Frittata
Vegetarian not vegan
2-4 servings depending upon side dish(es) used

Ingredients:

2 small zucchini squash (about lb)

2 Tbsp unsalted butter
cup finely chopped chives or 3 Tbsp dried chives
6 eggs, large
cup half and half
1 cup grated Monterey Jack or cheddar cheese
Seasonings to taste, salt and black or white pepper

Preheat oven to 325.

Peel and cut ends off squash, grate the squash and either use blender or
food processor to cut it up fine. Place it on several paper towels, let sit 2-3
minutes and squeeze out moisture. Repeat once or twice more with fresh
paper towels; try to get as dry as you can.

In nonstick frying pan, melt butter and saut squash and chives for 6-7
minutes. Squash mixture should be dry and zucchini should be tender.
Salt and pepper to taste (1/2 tsp salt, several dashes of pepper suggested).
In a large (10 inch) oven ready casserole pan, place the eggs, half and half,
tsp salt, dash pepper and whisk until well blended. Dont try to fluff the
eggs, just mix well. Pour in the squash mixture and stir into eggs. Using
pot holders, place casserole dish into oven at 325 for 25 minutes. Check
by shaking, mixture should be firm but not immobile when shaken. Re-
move with potholders and cool 5-10 minutes. Serve.

Suggested accompaniments: salad, French bread or rolls, steamed vegeta-

bles with lemon butter. Some like to put Sriracha or creole hot sauce on
frittata.

I made this recipe up from memories of two similar dishes, one from a
small caf in La Jolla and the other from a fund-raising zucchini cook-
book from the Abortion Counseling Service of California back in 1969.
\\\ 62 \\\

Its nice and quick, have served it a number of times when unexpected
guests came around dinner time. People like it and ask for the recipe.
Usually they say, Why dont you add .. some time? You can add any-
thing, leftover or just interesting, and it still works. Chutney, ham, tuna,
crab, tomato and bacon, curry, apricots, and loquats are some things my
friends have tried and loved. Be creative and have fun. Please dont call it
garbage frittata, which one of my friends suggested when I said you could
add leftovers. Its too good for that!

/// 63 ///
 Lynne DeSilva-Johnson: MULTI-DAY, MuLTI-MEal
BATCH COOK SEASONAL ROASTED VEGGIE
Money&LIFE-SAVER STRATEGIES
Gluten Free, Vegan (With Non Vegan Optional Add Ons)

I dont remember when I really stopped using recipes, but its been a
while. That being said, they are SUPER useful whenever I am faced with
an unfamiliar vegetable or have a desire to make a form of a thing Im not
accustomed to, and I understand those feels!!!

In wanting to put a recipe together for this book, this was sort of a chal-
lenge how to turn what I do in the kitchen into something tangible for
other folks? But then I realized this is actually about feeling capable and
making things easy, and that I can do.
\\\ 64 \\\
Some years ago (well, almost two decades now) I was diagnosed with en-
dometriosis, and I have numerous other chronic illnesses all of which
have proved to be mitigated by changes to my diet. A plant based, gluten
free, dairy free diet is where I landed. And, I make 90% of my food
often for myself, or myself and my partner when I work at home. But it
also means Im exhausted a lot of the time and have lots of health costs
so my food has to be plentiful, cheap, and efficient. But it also has to make
me feelnot depressed about what Im eating.

et VOILA! youre getting here the end result of many years of making
it work. These are totally flexible batch-able strategies for a variety of
veggies and ways to make them work for MANY days over the course of a
week, without getting bored.

Ive also suggested add ons and sauces here that will make this even more
flexible!
(oh, and: when I say day 1, 2, 3 here I dont mean it has to be in a row -
this can last a week.)

VARIATIONS / COMBINATIONS

Roast > Curry OR Roast > Glaze, ==> Salad / Soup / Fried Rice

As much as you want of:

3-6 Potatoes, any color / Sweet Potato / Batata (depends on size)

Squash (I prefer Red Kuri or Butternut) *bonus: save your seeds! instruc-
tions below recipe*
Chick Peas (1 can, no need to fuss)
Cauliflower (one whole head)
Zucchini (1-2 medium to large zucchini)
Carrots

ADD INS:

Onion (One large onion or two smaller sized onions is enough. I like
vidalia or red best)
Apple (optional)
Rosemary (dry or fresh; optional)
/// 65 ///
 DAY 1 : ROAST

Keep it simple! You can use any variation of the above. Change your com-
binations!

Preheat the oven to 400.

Chop your potatoes, zucchini, or squash into cubes / rough chop your
head of cauliflower into smaller pieces. you do NOT have to peel zucchi-
ni, potatoes, OR squash! just scrub and be done with it.
Chop your onion and, if you choose, apple (also no need to peel) and set
aside.

Put these pieces on a baking sheet or in a casserole dish, so that there is a

single layer of veg without veg sitting on top of each other. Better to use a
second sheet than layer.

Sprinkle with salt and pepper, and add chopped onion/apple, distributing
\\\ 66 \\\

evenly.
Drizzle with olive oil and no there is no right measurement here, even
if I gave you one it would be an approximation! theres no way to know
how big your veggies are!!! start light, just zig zagging a light line of
oil over the veggies. You can add more after the next step if you need to.
Use your hands to make sure the mixture is evenly and lightly coated with
oil, and that the veg/onion/apple is evenly distributed throughout. There
shouldnt be a lot of oil puddling on the pan, but a little is ok. If its pud-
dling a lot, take a paper towel or sponge and remove excess. (Youll get the
hang of it).

Roast for 30-40 minutes, checking and turning / shaking up veggies with
a spatula every 10 minutes. They may brown a little and even get a little
stuck to the pan, this is fine, just make sure to loosen everything up, move
em around, and put them back.

Test (ie, taste) your veg at 20 minutes, choosing the biggest piece of the
hardest vegetable youve used. Depending on the space around your
veg pieces, the size of your cubes, and the heat of your oven, you might
almost be done. Or, you might need 10-20 more minutes. A few extra
minutes is no big deal.

When youve decided your veg are soft enough, turn off the oven, and
take whatever you plan to eat, reserving the remainder.

For this first day, I like to toss this mix with fresh parsley or dried cher-
ries/cranberries, or maybe a little gamasio (black sesame), and always a
little sea salt. Its great for breakfast, lunch, or dinner. Nice topped with
avocado, or if you eat egg, a 7 minute egg (recipe below)**. Also nice
mixed as a breakfast bowl with veggie or meat sausage pieces. Or with
rice.

DAY 2:

CURRY:

take your leftovers out of the fridge.

drizzle some olive oil or coconut oil into a frying pan, and heat on medi-
/// 67 ///

um. if you have fresh tomato or canned/crushed tomato, add it to the oil.
if not, NBD.
 shake some curry powder to oil or tomato mixture. (I love sun brand
madras curry)
a tablespoon, if youre nervous, is probably fine. you may add more later,
the veg will soak it up. if you want a little extra spice, you can add a little
cayenne.

add your veg and turn it with a spatula or wooden spoon, allowing the
mixture to fully coat the veg. if you arent using tomato and you notice
its dry, you can add a splash of water. cover and cook on medium to low
heat, about 8-10 minutes.
taste you can add a little more curry now if its not too prominent, and
also a little sea salt and pepper, which will bring the curry flavor out.

serve! over rice, as a side, however you like.

again, this is a great opportunity to mix other things in: nuts, raisins,
parsley, cilantro.
for a creamy curry, you can hit this mixture with a few spoons of yogurt.
I prefer greek style texturally, and use Anitas coconut yogurt. if youre
feeling fancy, make raita*** with your yogurt and top with that.
\\\ 68 \\\
OR, GLAZE:

in the winter especially I seem to crave sweets, and this seems to scratch
that itch.

take your leftover veg, and put in a pan with a little maple syrup, olive
oil, and sea salt. toss until covered, and cook over medium heat. add a
splash of water once liquids are absorbed, and cover, lowering heat, for 10
minutes.

add dried cherries or cranberries, sunflower seeds or other chopped nuts.

pecan if youre feeling fancy like that.

Pictured above: DAY 3: Refried Rice w glazed, spiced veggie mix, topped
with nuts, pomegranate seeds, raisins and julienned basil or parsley.
/// 69 ///
 DAY 3 VARIATIONS:

SOUP, SALAD, REFRIED RICE

SOUP:

This may be the laziest, easiest thing to do with your leftovers at this
point, but literally you can put them in a blender with stock (veggie or
chicken if you do that), and heat it up
and you have soup. You can also add a bay leaf as it heats, or blend a little
yogurt (again) or cashews in with your soup to make it creamier. Add
salt and pepper to taste. This is surprisingly delicious. If you want to bring
the curry flavor forward, add more curry powder as it heats.

SALAD:

SPINACH or LACINATO KALE (any green, really)

BALSAMIC VINEGAR/OIL/LEMON/SHALLOT / YOUR
CHOICE VINAGRETTE
NUTS, DRIED BERRIES, CHEESE, EGG (optional)

Either of these variations is really terrific tossed into a winter said with a
little balsamic vinegar, salt and pepper, and maybe a chopped tart apple.

You wont even really need more dressing than that! but you can always
use a balsamic vinaigrette or add a little finely chopped shallot.

Try it with spinach or lacinato/dinosaur kale and if youre eating raw

kale, seriously take the time to massage it! it sounds ridiculous but it
breaks down the roughness. even better, let the kale sit in that dressing for
a while the acid will do the same work.

if you still do cheese, this would be great with a sharp cheese blue, or
feta.

And if youve prepped 7 minute eggs**, and put them in the fridge, put
one on top!
\\\ 70 \\\
REFRIED RICE:

LEFTOVER RICE
LEEK/SCALLION (optional) or ONION
SOY SAUCE, TAMARI or LIQUID/COCONUT AMINO
PARSLEY/CILANTRO (optional)

when you start batch cooking you realize that a big batch of rice at the
beginning of the week may literally save your life.

something we love for almost any meal starts with leftover rice, and what-
ever leftover veg we have in the house.

if you have scallions or leek, that can be really nice for this. you can also
simply just use a little more chopped onion here. if using leek or scallion,
chop and hold some tops (greens) aside for topping.

heat oil in a pan or wok over medium heat.

(for this variation, sesame oil is ideal, but if you dont have it, no big deal.)

heat scallion / leek / onion in oil until soft / translucent.

throw in leftover veggie mix
splash with soy/tamari/liquid amino (to taste dont know how much
you have left!) cook this with the lid on over low/medium heat for about
5-6 minutes

remove lid and toss in rice, mixing well. add additional tamari/soy/ami-
nos, and a little water, and cook, uncovered, for about 5 minutes, until
brown. rice can get a little crispy here, which is delicious.

top with leek or scallion greens, parsley or cilantro. or another 7 minute

egg!

***
youll find following this a few quick tips/recipes for roasting your squash
seeds, raita (w vegan variation), and the perfect 7 minute egg! to use for
/// 71 ///

toppings.
 ***SQUASH BONUS!: YOU CAN AND SHOULD EAT ANY AND ALL
SQUASH SEEDS.

roast and SNACK. heres how:

wash these off all their gooey material, and set them aside.

remove excess goo with a towel if you need (they shouldnt be FULLY dry,
just not still covered with material) and put them on a baking sheet.

cover them with more salt than you really think you need. like a layer.
you can also be creative here: I like garam masala or other curries, cumin,
coriander, or occasionally a little maple syrup, or just black or red pepper.
but always WITH the salt. youre going to mix this all together with your
hands and make sure the seeds are well coated. you dont need any oil for
this, the remaining moisture from the seeds will do the trick. you want
them to dry out, not stay wet.

again, try to space them out, a flat layer on the baking sheet.

put this pan in the oven alongside your veg pan. it wont need too long -
maybe 10 minutes. you may hear them start to pop like popcorn. take
out if you do, and if theyre still damp move them around and put them in
until theyre dry. these are great to mix in with your veg or put on a salad
or eat while youre waiting for the roasting to finish!

***7 MINUTE EGG!

if you eat eggs this egg is IT! like poach without the trouble.

literally the easiest: boil water. when it is at a rolling boil (really!) put eggs
in water and keep it boiling! if needed/boiling over, reduce to a lower boil.
set a timer to 7 minutes, and set a bowl of very cold water aside.
when your timer rings, remove the eggs ASAP, setting in the cold water.
you can run cold water into the bowl or rinse each egg in cold water
individually, as well, once you put them there this keeps the eggs from
continuing to cook from their own heat.
the eggs should have firm whites and runny yolks. you can make many
\\\ 72 \\\

and keep them in the fridge for later use.

***EASY RAITA

one of the biggest shifts in my life was beginning to keep / grow herbs.
this makes my simple meals feel really special and fresh. I use fresh mint
all the time!

1 cucumber (or half if youre just using for a single sitting)

2 cups / standard big container of greek style milk or dairy-free yogurt
(or half)
I use anitas coconut yogurt, my splurge of life, but amazing for cook-
ing.
1 big handful of mint , chopped (recipe check says 1/4 cup)
cumin
cayenne pepper
lemon juice

Im lazy with my raita. I basically chop half a cucumber, stick it in yogurt,

add chopped mint, a little lemon juice, and sprinkle cayenne, cumin,
salt and pepper to taste, and then eat it, a bit runny, on my food. it tastes
great.

but you can also leave it in the fridge, if you make it before. I actually
really like to have cucumber yogurt similar to this for breakfast, so if you
make it in the morning, make a bunch, eat some, and save some to use on
dinner!

Enjoy, in good health, my friends.

With love, in solidarity,

ONWARD
Lynne

If you really want to make a friend, go to someones house and eat with
him the people who give you their food give you their heart.
-Cesar Chavez
/// 73 ///
 Stacey Harwood and Nin Andrews: Stacey's
(Quick and Cheap) Mussels
\\\ 74 \\\
 Justin Papa Bigos: Pasta e ceci

(Italian peasant dish I grew up eating like twice a week: Pasta and chick
peas: a staple of the Italian American household, at least in Connecticut!)

Ingredients:

2 cups chick peas (canned is fine, but can boil/hydrate dry if you like)
2 cups pasta -- macaroni, or anything small
8 cups water
2 medium onions or 1 large onion -- minced or medium chop
2 carrots -- medium chop or rough grate
2 celery stalks -- medium chop
4-6 garlic cloves (or more!) -- minced (with a couple as rough chop/
shaved if you really love garlic)
1 can whole tomatoes -- squished in your hands, or you can puree for
maybe 20-30 seconds -- be sure to drain can of water first -- do not buy
can of crushed or puree (those tomatoes tend to be lower grade and bit-
ter)
2 sprigs of rosemary (can also use thyme, sage, etc, but rosemary is to my
taste for this dish)
2 bay leaves
Kosher salt
Pepper
Olive oil for sauting

Directions:

In a large sautee pan or medium-sized pot ...

1. Sautee the onion in olive oil for a few minutes, then add garlic, carrot,
and celery -- took till softens on medium heat, around 10-15 mins
2. Add herbs, sautee another few minutes
3. Add chick peas and tomatoes
4. Put lid on pot and quickly bring to boil
5. Add eight cups water (can also add a little bouillon/stock at this point if
you want more flavor)
6. Bring to boil without lid
7. Add pasta and cook for 15-20 minutes (or until its al dente -- I live at
/// 75 ///

7,000 feet and things take longer to boil here)

8. Let sit for a minute or two once pasta is cooked -- add salt and pepper
 to taste
9. Serve with grated parmigiano and/or pecorino romano (or the cheaper
stuff); some Italian or crusty bread and butter also goes great with this
dish

This dish can be reheated and enjoyed throughout the week. Its got your
carbs and proteins, and is savory and warms you on a cold night. You can
make this soupier by simply adding more water/stock before/after the
boiling of the pasta in the dish. A soupier dish lasts longer, of course!
\\\ 76 \\\
 Sean Singer: Linguine with Garlic and Oil

Makes: 4
Time: 30 minutes

Salt
1/3 cup olive oil
2 tbsp minced garlic
hot red pepper flakes, to taste
1 lb. long, thin pasta

1. Bring large pot of water to boil. Put in the oil, garlic, pepper and a
pinch of salt in a small skillet or pan over medium-low heat.
2. Cook pasta and toss with sauce.

Optional variations: add 4-6 anchovies to oil with garlic. Or, add 1/2 cup
breadcrumbs in oil alone 2 to 3 minutes.

This is an inexpensive and quick vegetarian dish. Good for late nights and
tight budgets. Has salty, spicy, savory, and feels like home.

/// 77 ///
 LEE ANN DALTON : PASTA E CECI
\\\ 78 \\\
 Carla Bruni: THIS PIZZA SHOULD BE ILLEGAL

This recipe is largely taken from other recipes on the Smitten Kitchen
bloga truly amazing (and thorough) resource. Most of the embellish-
ments and histrionics are mine.

This will make two 9x13-inch rectangular-ish or two 12-inch round-ish

pizzas. This should serve 4 for dinner. I find this to be a cheaper meal
because I usually have most of these ingredients in my pantry and fridge
already and just need to spring for the canned tomatoes and cheese.

Da Dough

Very simple, but you need to plan ahead. Ive let this rise as long as 22
hours, but I sometimes have a food martyr complex. A 12-hour dough is
delicious and a reasonable middle ground, so well go with those instruc-
tions.

3 cups all-purpose flour (bread flour works too)

Slightly heaped teaspoon of active dry yeast
1-1/2 teaspoons sea or kosher salt
1-1/4 cup water (add another tablespoon or so if needed later)
1/4 cup or so of cornmeal

Mix all the ingredients with a spoon in a big old bowl. The dough will
be rough, but if its crazy rough, add another tablespoon or two of water.
Cover the bowl with plastic wrap or a folded up towel and keep it at room
temperature for about 12 hours. Itd be a good plan to throw this together
when I you up in the morning so itll be ready around dinnertime.
Work, go about your day, do some writing maybe.

About a half hour before the dough is ready, start making the sauce. More
on that below. Some fancy people use pizza stones, I just use an old metal
pan. Maybe because this is a budget guide, we should assume were using
old metal pans and Im here to tell you that you will not suffer or feel less-
er for it. You deserve to be loved and to have excellent pizza. Add a thin
layer of olive oil to that banged up old metal pan, that is surely bursting
with memories and character, and sprinkle it with cornmeal. Probably its
/// 79 ///

fine if you dont have cornmeal and sprinkle flour, but maybe itll burn a
little. Non ti preoccupare.
 Heat up that oven. And dont be shythat oven should essentially be the
7th circle of hell. Im talking like 500-550 degrees. If you have a fancy
pizza stone, stick it in there to it heat up as well.

Flour your counter with wild abandon. Scrape the dough out of the bowl
and onto the floured counterthe dough should have transformed into
something loose, soft, sticky and stretchy. I know we already floured that
counter good, but go ahead and add flour to the top of that dough now,
too, and divide it in half. Make these halves into balls and grab a dough
ball with floured hands and let the weight of it stretch as you hold the
end of it. Do this a few times, going around the edges of the dough, so it
stretches itself out. Put that sucker on the old metal pan (that will surely
find its way into an award-winning short story some day due to the role
it has played in both your life and in the divorce), nudge and press the
dough around in it to make it fill as much of the pan as possible, and add
the desired fixings (see below).

Da Sauce, Da Fixins

One 28-ounce can of whole peeled tomatoes (San Marzano is the

best, Contadina will save you a couple of bucks)
One clove of garlic (or three if youre me)
teaspoon sea or kosher salt
Red pepper flakes if you like red pepper flakes
Pinch of sugar
8 ounces of fresh mozzarella (the stuff thats in plastic, but not sub-
merged in water)
cup finely grated parmesan or Romano cheese
Two glugs of olive oil
A little fresh basil

Pizza sauce is a different consistency than pasta saucepizza sauce is

thicker, like Medusas blood when shes beheaded in the 1981 version of
Clash of the Titans. This recipe was a revelation to me.

Empty the can of tomatoes into a colander and give each tomato a
squeeze to release all the juice and seeds inside. If you want to save all that
juice, put a bowl under the colander and use the stuff for Bloody Mary
\\\ 80 \\\

mix later on.

Put the drained tomatoes in a blender and add salt, garlic, red pepper, and
sugar to the tomatoes and blend it until you have a smooth, saucy texture.
You may have some extra sauce, so throw that in the fridge and use it for
something else this week. Maybe arancini!

Add 1/3 cup of sauce to each of your stretched out doughs. Spread it
evenly. Tear the mozzarella into tiny pieces and scatter it around the
pizza. Some like to add the basil and parmesan or Romano at this stage,
some add it half way through, some add it after, some do half before and
half after. You do you. Each pizza is a unique, fattening snowflake.

I dont eat the meats so I cant speak to the best choices on that, but I love
me some veggies. The trick is to saut the vegetables in a little olive oil
BEFORE adding it to the pizza and putting it in the oven. Im a mush-
room fanatic, and pre-sauteing keeps those beauties fungilicious instead
of sad, dried-out shells. I say just cook up whatever veggies you may
already have in your fridge.

Once youre good with your cheese and toppings, drizzle a little olive oil
over your masterpiece and toss it in the oven. I like to mumble a made-up
blessing as I drizzle (or a hex when Im in a particular mood) and practice
for the day I become a pissed off old Sicilian woman. Try it.

Bake the pizza 10-15 minutes. Pace around the kitchen and living room.
Straighten the silverware. Pour yourself a glass of $3 Trader Joes wine.
Open the oven door 14 times to check on the pizza and then fret that
youve let all the hot air out.

When the pizzas top is blistered and the crust is golden, youre good. Slide
the pizza onto a cutting board, cut it like a Chicagoan or a New Yorker
in this one instance, I wont judge (go Cubs!). Repeat with the second ball
of dough, or make someone else do it so you can devour this first pizza
like a wounded gazelle in the hot, dry savanna.
/// 81 ///
 Rose Auslander: ZUCCHINI PASTA

I created Zucchini Pasta when my husband Rick and I were struggling

to put food on the table as dancers in Iowa, and a dance student gave us
zucchini from her garden! When I returned to school while pregnant,
and continued while taking care of our baby daughter, this cheap and easy
dish made sure we ate something healthygood hot or cold, it gave Rick
a treat to look forward to when he got home from work at midnight. Its
still a family favorite, quick to make with whats in the pantry.

8 oz dried pasta (egg noodles work best, or rotelli)

1 large fresh zucchini (not peeled), roughly chopped
4 tbs. mayonnaise (enough to moisten)
4 oz. grated parmesan or romano cheese, plus more for topping
black pepper (fresh ground)
optional (depending on what you have on hand):
15 oz can garbanzo beans (chickpeas), OR
1 cup frozen edamame (shelled)
optional:
1 lemon (juice and grated rind), OR
fresh cremini mushrooms, sliced

Boil pasta according to package directionsadd zucchini (and edamame)

for last 5 minutes of cooking time (if using garbanzo beans instead of eda-
mame, add for last 2 minutes of cooking time). Drain (its ok if zucchini
falls apart). In mixing bowl, stir together the drained pasta (including
edamame or garbanzos if using), mayonnaise to moisten, grated cheese,
pepper (and lemon juice and peel if using). Serve with extra cheese. Or
if adding mushrooms, arrange slices on top of plated food, sprinkle extra
cheese on top, and microwave for 1-2 minutes.
\\\ 82 \\\
 Double Hope Potatoes

I have been making these potatoes every week since moving to Cape Cod
to finish my first poetry book--on a strict budget. Theyre easy, cheap,
filling, and healthy. My husband and I eat them as a main dish, and this
recipe makes two meals for us (leftovers keep great--prepare, then wait to
microwave until ready to eat).

2 very large baking potatoes, unpeeled

1-2 tbs butter (depending on taste)
up to cup whipped creamed cheese (or up to cup milk)
cheese for topping (cheddar or parmesan)
pinch of salt
pinch black pepper

Optional:
cup or more chopped fresh, uncooked broccoli
2 thinly-sliced scallions

Rinse potatoes, coat with olive oil, and bake 1 hour in preheated, 450
oven. Carefully split hot potatoes lengthwise with sharp knife and scoop
out insides with tablespoon (into mixing bowl), leaving 4 shells.

Mash hot potato insides and mix with butter, creamed cheese (or milk),
adding as needed for mashed-potato consistency), salt and pepper to
taste. Mix in most of broccoli, leaving some to decorate top. Pile potato/
broccoli mixture back into shells, in microwave-safe dish. Decorate top
with reserved broccoli and sliced scallions, cover with slices of cheese.
Microwave for 3-4 minutes until cheese is melted and bubbly. Makes 4
servings.
/// 83 ///
 Annie Finch: Magic Leftover Energy Salad

My first memory of feeding myself when times were tight was when I
was 16 and lived for a while in a communal house on onion and cheese
sandwiches. Ever since, I have thought of the onion family as the Earth
Goddesss gift to the hard-up. Nowadays my favorite way to enhance my
diet for free and to feel directly nourished by the earth is by foraging for
violet leaves, plantain leaves, dandelion greens, nuts, flower petals, apples
from abandoned trees, seaweed. . .

Toss together any of the following: shredded leaves and stems of leftover
raw greens (kale, swiss chard, beet greens etc), lettuces, parsley, a few
celery leaves; fresh greens gathered from outside (dandelion leaves, violet
leaves, plantain leaves, mustard garlic leaves, chicory, etc); leftover roasted
vegetables including beets, onions, garlic, carrots, kale, and cauliflower
(you can roast almost the entire cauliflower including the core chopped
fairly small) broccoli (ditto, including all the stems chopped fairly small);
green beans, snow peas, or sugar snap peas diced; cukes, tomatoes,
and
any
other
leftover
raw or cooked
vegetables
;
beans, cubed cheese, leftover meat, tofu, etc. Toss with the Magic Dress-
ing that ties it all together: olive oil, lemon juice, and miso ( cup olive
oil with 2 T each lemon juice and miso, blended in the blender).
Eat with gratitude.
\\\ 84 \\\
 Danielle Barnhart:
Grandma Babes Vegetable Soup

I was 5 years old the first time I remember my grandma serving me this
soup. She was so pleased to ladle more and more into my bowl, and I
loved that it made her happy. She still lights up when she tells the story of
her little granddaughter saying More please. More please.

My grandmother, Babe is now 87 years old. When she made this soup, she
would use a pressure cooker. I have since made some adjustments--re-
moving one green beans, adding garlic--but the warmth and the love is
always there. My six year old never fails to finish her bowl.

Ingredients:

6 (ish) potatoes
5 (ish) carrots
1 onion - preferably yellow
1 handful of garlic cloves
2 Tbsp. vegetable oil
3 cups of beef broth (can be substituted with vegetable broth)
2 cans of condensed tomato soup
1 bag of frozen peas
1 bag of frozen corn

(Generously serves 8 - 10)

Instructions:

Peel, chop, and rinse potatoes (varying slightly in size). Place in cold wa-
ter, and bring to a boil in a large pot. Chop and rinse carrots, and add to
potatoes once boiling. Boil until both are tender.

Dice onion. Chop garlic into large chunks. Saut both in oil in deep pan
until browned. (Onions should be mostly melted down). Deglaze pan
with broth.

Strain most of the water out of the potatoes and carrots--leaving about a
cup in the bottom. Add onion and garlic broth. Add both cans of tomato
/// 85 ///

soup (do not reconstitute). Simmer all over low heat until until desired
thickness. The smaller potatoes will have begun to break down.
 Add frozen peas and corn. Let simmer for another 10 minutes.
Season generously with salt & pepper.

Best served to the ones you love with a hunk of buttered bread.

<3
\\\ 86 \\\
 Anna Lena Phillips Bell: A Cheering Soup

A blended soup of bright sweet potatoes, winter squash, or carrots helps

me make it through all kinds of winter. Just about any of the ingredients
can be adjusted, especially the varieties and proportions of vegetables and
the combination of herbs and spices. I like this as a meal in itself, or it
goes well with a salad, or bread and cheese, or steamed kale, or . . . A few
sweet potatoes will make a surprising amount of soup, so use a big pot!

Four to five sweet potatoes, or one to two butternut squash

And possibly
A couple of carrots, chopped
A parsnip
A single beet (if you need some pink in your life)
&c. &c.

One large onion, diced

Several cloves of garlic, to taste, minced
A little oil or butter
Some dried thyme, or minced fresh herbs if any are growing (rosemary is
nice!)
And possibly
A half-cup of red lentils, rinsed and carefully cleaned
Minced ginger, for a spicier and sweeter-leaning soup
A little cayenne

Water
And possibly (recommended!):
Coconut milk or cream, or soy milk, or cream
A little salt or Braggs

Some garnishes:
Toasted pumpkin seeds or toasted sunflower seeds
A dollop of yogurt or sour cream or coconut cream, or a little cream or
soymilk
Minced fresh herbs, by themselves or tossed with melted butter or
warmed olive oil
Red pepper flakes
/// 87 ///

Place a pleasing combination of orange vegetables on a baking sheetuse

 whatever amount will fit easily. For sweet potatoes, just pierce the skins all
over with a fork; for squash, halve and seed, then pierce. (If youre includ-
ing carrots, theres no need to bake them; they can cook in the pot.) Baste
with a little oil and bake at ca. 425 degrees for ca. an hour, or until a fork
goes to the middle.

Allow to cool enough that you wont burn your fingers, then peel. Squash
and most root vegetables should be peeled fully; leaving in just a little of
the sweet potato peel adds nutrients, and likely no one will notice. Then
chop coarsely. If everythings well cooked, not much chopping is neces-
sary, especially for sweet potatoes; if a little hard still, chop into one-inch
cubes.

Some options: Bake sweet potatoes one day, have them whole for dinner,
then use whats left the next day to make soup. Or, if you dont have time
to bake, the vegetables can be boiled instead; peel and chop into one-inch
cubes, and simmer until a fork can pierce them. Save the liquid to use in
place of water in the next step.

In a large pot, saut the onion in oil or butter, and when its nearly trans-
lucent, add the garlic. When both are nicely sauted, add the herbs and let
them appreciate the fat for a minute. Next add one or two cups of water.
If youre including carrots and/or red lentils, add these first and let them
simmer for ten minutes or so, then add the sweet potatoes or etc. Add
more water as needed to fully cover everything, then let simmer, stirring
occasionally. While simmering, add optional spices (cayenne, ginger) as
you prefer. Cook until all the vegetables are soft but not totally mushy,
and everything seems well acquainted (about half an hour, depending).

Spoon or pour a reasonable quantity of the mixture into a blender, adding

liquid as needed, and blend until smooth. Pour the result into a new pot.
Keep on until all is blended, then stir the soup together again on low heat,
and add liquid to reach the consistency & volume you prefer. If you want
a creamier soup, make sure the pot is at a low simmer or off the burner,
and stir in a cup or two of coconut milk/cream/soymilk. Taste, and add a
little salt or similar as needed.

Serve in bowls or mugs, top with whatever additions suit your fancy, and
eat in good company, whether a book or a friend.
\\\ 88 \\\

xoxo!
 Jennifer Sperry Steinorth:
No-Time Spicy Noodle Soup

I love this simple soup. It can be altered depending on what veggies,

broth, protein you have on hand.

1 lime, squeezed
6 T red wine vinegar or rice vinegar
4 T sesame oil
2 jalapeo peppers, seeded and chopped*
*or to taste, with two peppers many find this soup quite spicy--super
spice fiends:
keep the seeds in!
6 cloves garlic, minced
11 c broth of choice (chicken, mushroom, miso)
optional: a few slices raw ginger

3/4 bag egg noodles

1 block of firm tofu, cubed or two cooked and cubed chicken breasts or
2-3 cooked and cubed pork chops, or a couple of heaps of sliced mush-
rooms.

1-2 medium tomato chopped

1 c. chopped cilantro

optional: additional veggies:

zucchini cut into half moons, chopped raw spinach, kale, or collard
greens

Combine first 7 ingredients and bring to a boil. Add egg noodles and boil
per package directions. If using zucchini, kale or collard greens, add in
the last three minutes of the egg noodle cook time along with tofu and/
or meat. If using spinach, place in bowls and pour very hot soup over
spinach. Add tomato and cilantro just before serving.

This soup is filling with the egg noodles, veggies and protein but also
spicy and citrusy. Sometimes I add chili-garlic paste for a bit more heat,
sweet and depth.
/// 89 ///
 Jennifer Jean: Simple Banh Pho Soup

Soak pho in hot tap water for 5-8 minutes

Drain pho in colander
Store in large Ziploc bag

Boil 6 cups of water in a pot

Add 6 tsp of bouillon to boiled water
Add pho (amount depends on hunger--NOTE: more pho means a less
soupy meal)
Boil for 2-3 minutes

Serves 4

NOTE: does not keep well as a leftover

Cost:
Banh Pho: $1.49 a package (8 servings)
Bouillon: $1.99 for a 7.9 oz jar (24 servings)

(Adding veggies & spices increases cost--but also increases flavor! Fa-
vorite veggies to add: carrots, onions, & peppers. Favorite spices: poultry
seasoning, sage, rosemary, & thyme.)

NOTE: We serve pho soup several days a week in the Summerwhen

our funds thin, when my adjunct classes dry up or disappear, when weve
got June Gloom rains that keep my husband from his house painting day-
job. We tell the kids that hot food cools a body during hot weather. They
always gobble up our cheap, thick soup.
\\\ 90 \\\
 Irene Svete: Make Your Own Vegetable Stock

Back in 2008, after the economy crashed and before Facebook took over
the world, I joined a cooking group on LiveJournal. The idea behind
pollanesque was to cook more, eat better, create community, and maybe
through that support a healthier economy, a more complex and human
political system, and a globally responsible life.
I dont know how much of that we accomplished but I made some great
inexpensive soups based on our shared recipes. Eight years later, I still
swear by dogeareds tips for making vegetable broth. And Ive never found
a better practice to make sure everything I buy gets used.
This is one of those old school granny recipes with a bit of this and a
dash of that. You begin by tossing into a one-quart freezer bag all those
unattractive but still edible bits of leftover raw vegetables, then putting
the bag into the freezer. Simply add more vegetables to your freezer bags
as they accumulate. Right now, for instance, I have two bags full of frozen
wilted lettuce, onion peels, limp carrots and celery, mushy tomatoes, and
zucchini ends that didnt get used before I left for a weekend last month.
Once you accumulate four one-quart bags (a gallon of tightly compacted
vegetables), youre ready to start cooking.

One caution: Do not use members of the cabbage family or the white
parts of your green/yellow/red peppers. They will make the broth bitter.

Ingredients
1 gallon, frozen vegetable gleanings
1 onion, chopped
2-3 garlic cloves
A small leftover Pecorino Romano rind
Peppercorns (I use 8-12. Sometimes I crush them for more flavor.)
Dried rosemary (1 1 1/4 teaspoons)
Bay leaves (usually 2)
Dried Italian seasoning (I generally make my own using a mix of thyme,
marjoram, savory, sage, oregano, and basil, about a teaspoon of each, a
bit more of the marjoram and thyme.)
12 cups of water
Optional: I freeze leftover wine in an ice tray and will sometimes add a
cube or two
Throw the frozen vegetables into a large pot. I have a 12-quart stockpot
/// 91 ///

from a restaurant supply house but you can use one as small as 5.5 quarts.
Then add the other ingredients, water last.
 Bring to a boil, then reduce heat and simmer for an hour. Stir occasionally
to prevent sticking.

When it is done, remove the pot from the stove and strain the stock, mak-
ing sure to mash the vegetables to get out all of the liquid. I usually freeze
the broth in two-cup portions. I use the broth as base for everything from
risotto to soups.

The LJ group, pollanesque, went inactive in 2012 but its archive remains
live and searchable by topic. To see the original post of this recipe, go to
http://pollanesque.livejournal.com/47141.html
\\\ 92 \\\
 Melissa Studdard: Melissas Vegetarian Chicken
Noodle Soup

Although my daughter and I are vegetarians, she loves comfort food, es-
pecially when shes sick. I developed this recipe when she had a cold, and
now she requests it regularly, whether shes sick or not. Like a poem, its
versatileas long as you throw in an aesthetically pleasing balance of the
ingredients, you have the soup. I keep frozen peas, Quorn chicken, and
vegetable broth on hand, and I grow the parsley and rosemary.

Base

Vegetable broth bullion cubes (about 4-6)

Quorn chicken or other vegan chicken (about 2 breasts, set out to thaw a
bit)
Celery (a stalk or two)
Carrots (a large carrot)
Peas (about a half cup to cup)
Fresh Rosemary (to taste)
Fresh Parsley (to taste)
Pasta (a cup or two uncookedthe denser spiral noodles and shells work
great)
Pepper (to taste)
/// 93 ///

Salt (to taste)

Olive oil or butter (about a tablespoon)
 Alternates & Add-Ins

Braggs Amino Acids (a few squirts for depth and richness)

White Wine (to taste)
Other Herbs (to taste)
Other Vegetables
Onion (about - cup chopped)
Garlic (2-4 cloves, for the immunity boostI usually add this unless her
stomach is too queasy)
Freshly grated parmesan or romano cheese (a few pinches of on top of a
warm bowltasty)

The measurements can vary by individual taste, but I usually start by sau-
ting a few cloves of minced garlic, cup chopped onion, and 6 vegetable
bullion cubes (without water yet) in about a tablespoon of oil or butter.

Next, I add water to transform the bullion into broth, filling the pot up
about of the way. Then I add sliced or chopped carrots and what my
daughter and I call the fake chicken.

After about five minutes, I add the celery, peas, rosemary, and amino
acids.After about five more minutes, I add the pasta and cook until the
pasta is done.
\\\ 94 \\\

At the very end, I sprinkle with finely chopped parsley for a fresh taste.
 Quinoa, White Bean And Kale Stew

This recipe is from Appetite for Reduction, by Isa Chandra Moskowitz. Its a
perfect stretching meal because you can eat it the first day without sauce, and
then on subsequent days add hot sauce, cider vinegar, lemon juice, balsamic
vinegar, etc. Its many stews in one, and always delicious.

Appetite for Reduction was recommended to me by vegan writer Shanna

Compton, and I highly recommend it to you.

Ingredients

1 teaspoon olive oil

2 cups leeks, thinly sliced (white and green parts)
1 teaspoon salt
4 cloves garlic, minced
1 large carrot, peeled, diced medium
1 large parsnip, peeled, diced medium
8 cups vegetable broth
1 1/2 pounds yukon gold potatoes, diced medium
1 cup dry quinoa
1 15 oz can white beans, drained and rinsed
1 bunch kale (about a pound), rough stems removed, torn into bite sized
pieces
Herb blend:
1/2 teaspoon fennel seed, crushed (see crushing fennel tip)
1 teaspoon dried majoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Fresh black pepper, to taste

Directions

Preheat a 4-quart soup pot over medium-high heat. Saut leeks and garlic in
oil with salt for about 3 minutes, or however long it takes you to prep your
carrot and parsnip. Add carrot and parsnip, along with the herb blend, turn
heat up to high and saut for a few seconds.

Add vegetable broth, potatoes and quinoa. Cover and bring to a boil. Once
boiling, turn heat to medium and cook for 15 minutes, until potatoes and
quinoa are tender. Add kale and beans, and stir frequently until kale is wilted.
/// 95 ///

Cover and simmer on low for 5 more minutes. Taste for salt.
 Eve Linn: The Soup That Stretches

*What you need:*

olive or vegetable oil or butter

2 cans or more crushed tomatoes

2-3 onions

2-3 stalks of celery

2-3 carrots

garlic

bay leaf

basil

oregano

red pepper flakes if you like, or ground black pepper and salt to taste. (I
dont use any)

Veggie broth, chicken broth or water depending on your preference

2-3 cans of red kidney beans or a mixture

small pasta, cut up and boiled potatoes, rice (I cook these separately so
they dont get mushy)

spinach, chard if desired, sliced or torn. ( if you like greens, be aware spin-
ach will cook down to almost nothing) Add at the end of cooking.

*To garnish:*

Parmesan cheese
\\\ 96 \\\

*To make:*
Chop onions, carrots, celery and garlic. Cover bottom of a heavy soup
kettle with oil or butter. Add chopped veggies with spices and cook until
onions are clear. Add liquid of choice (about 4-6) cups depending on how
thick or thin you like your soup. Simmer for fifteen or twenty minutes.
Add crushed tomatoes or fresh if you have access to them, half a small
can of tomato paste or a hefty dollop of pesto if available. Add beans.
Cook for another fifteen or twenty minutes, adding more liquid if needed.
When everything is hot and fork tender, add starch of choice and cook
until heated through, then add the greens and stir, until they are cooked
down. Ladle into bowls, top with grated parmesan cheese if desired. You
can double this with no problem and freeze, but dont add cheese if freez-
ing.

Serve with country bread, salad, and cookies for desert for a cozy meal. I
have been making this soup for about twenty years and it is very forgiv-
ing. It is known in our house as Mom Soup. Enjoy

/// 97 ///
 Paul Otremba: Pork and Squash Stew

Makes about 3 quarts.

3-4 pounds boneless pork shoulder*, trimmed of large fat and cut into
1-inch cubes
1 large fresh pork hock, optional
1 large butternut squash, peeled, seeded, and cut into -inch cubes
1 acorn squash, peeled, seeded, and cut into -inch cubes
1 russet potato, peeled and cut into -inch cubes
1 large yellow onion, diced
2 large carrots, peeled and diced
2 large cloves of garlic, minced
1 14oz can of peeled whole tomatoes, drained
Bouquet garni of fresh thyme, parsley, oregano, and 2 bay leaves.**
4 tablespoons of a North African spice blend***, or to taste
3 tablespoons of oil or lard
Kosher salt and cracked black pepper, to taste
6 cups of stock****, plus more if needed

* Pork shoulder is great for this, and its cheap and tasty. Lamb also works
great, but its pricier. When I started making versions of this stew over a
dozen years ago, based off of a recipe I found on Epicurious.com (which
might be a 2001 recipe from Bon Apptit for Garbanzo Bean Soup with
Saffron), I made it as a vegetarian meal, skipping the meat and adding a
can of chickpeas, drained, before the last hour of cooking.

** Fresh herbs are not necessary. I live in a place where I can grow fresh
herbs year-round, and I dont like spending money on bunches of fresh
herbs that tend to be way more than I need for most recipes.

*** For this stew, I like the basic flavors you find in recipes for Moroccan
or Tunisian spice blends. I tend not to buy jarred blends but make my
own, typically building off of cumin, coriander, cayenne, ground chili,
ginger, and cinnamon. Individually, I use these spices regularly enough.
I hate buying expensive spice blends that Ill only use for one or two rec-
ipes. You can play around with the spices you like and have around. This
version uses spices found occasionally in merguez sausage and harissa.
It contains 2 teaspoons whole cumin seeds, 2 teaspoons whole coriander
\\\ 98 \\\

seeds, 2 teaspoons whole fennel seeds, teaspoon whole caraway seeds, 1

tablespoon paprika, 1 tablespoon smoked paprika, 2 tablespoons ground
ancho chili, 1 teaspoon cayenne pepper, 1 teaspoon ground ginger, and
2 tablespoons of kosher salt. The whole spices were toasted and ground,
and then blended with the rest. This makes more than needed for the
recipe, but its good to have extra to adjust the seasoning when finishing
the stew. A simpler blend could be a couple tablespoons of ground cumin,
a tablespoon of paprika or chili powder, a couple teaspoons of cinnamon,
a teaspoon of cayenne, kosher salt, and black pepper. The whole point of
the stew is not to buy a bunch of ingredients youre only intending to use
for one meal.

**** I used homemade chicken stock this time because I had some in
the freezer. I have the habit of buying whole chickens and saving unused
parts in the freezer for making a big batch of stock that I freeze in 2-cup
portions. Its cheaper to buy whole chickens and butcher them yourself,
which gives you a couple meals with chicken, and homemade stock is
very flavorful. If not homemade, I typically use purchased chicken or
vegetable stock. For a homemade vegetarian version, Mark Bittman has
a great recipe for vegetable stock, and most of the ingredients are already
being used for this recipe.

Directions for the Stew:

If you are cooking with an oven-safe pot, preheat oven to 315F. Heat 2
tablespoons of oil or lard in a 5-quart Dutch oven (or whatever large soup
pot you have) over medium-high heat. Season the pork with the spices,
and if you want you can do this hours in advance, leaving the seasoned
pork in the refrigerator until you need it. Brown the cubed, seasoned pork
in the Dutch oven. When browned on all sides, remove the pork with a
slotted spoon and set aside. Add the third tablespoon of oil to the Dutch
oven and then the onions and carrots, scraping up the browned bits on
the bottom of the pot as you stir occasionally. Cook until the vegetables
are soft. Then add the garlic, cooking briefly until fragrant. Add the to-
matoes, crushing and breaking them up in the pot. Return the pork to the
pot with the squash, potatoes, bouquet garni, and stock. If you are using
the fresh pork hock, nestle it into the pot at this point. If you are using the
oven, bring the pot to a simmer on the stove and then move it to the oven
to cook uncovered for 2.5 hours. If on the stove, cook it partially covered
until the pork and squash are fall-apart tender. When completely cooked,
remove the pork hock, let it chill a bit, and then remove and chop the
/// 99 ///

meat, which you can add back to the stew. If the stew is too thin, you can
add a little more stock. Check the seasoning and adjust.
 You can eat the stew on its own, perhaps with some bread on the side.
You can garnish it with things like sour cream, kefir cream, prepared
horseradish, radishes, or celery. I like to use what I have around in the
fridge. This time I happened to have some kohlrabi and horseradish root
I bought for a salad, so I used those shredded and grated over the stew
with sour cream, celery leaves, and some hot sauce. To make the stew
into another distinct meal, you can heat it up in a skillet with roughly
chopped greens, like collards or mustard greens. You can serve it over
rice or barley or with green lentils. You can add chickpeas to the stew, or
you can serve it with chickpeas after making it with vegetable stock for
a vegan meal. This is an immensely forgiving and versatile dish that can
accommodate much of what you may have already in the refrigerator and
that can be transformed for days into different meals. I freeze three-cup
portions for easy meals. Thats enough for two people to have dinner, or
for you to have dinner and then lunch the next day.
\\\ 100 \\\
 Kaveh Akbar: Vegan Fesenjan

2ish cups raw walnuts

2 cups vegetable stock
1 big yellow onion
1 box firm tofu
2/3rd cup pomegranate molasses (you can find this in Middle-Eastern
grocery stores or online)
Brown sugar
Paprika
Salt
Turmeric
Black pepper
Garlic powder
Cinnamon

I dont usually follow any specific written recipe so Im kind of approxi-

mating lots of this, but heres the gist: bake the walnuts at 350 for tennish
minutes. Bake the (firm) tofu till crispy. Saut a big yellow onion until its
super translucent, add vegetable broth, simmer for a few minutes. Add
tofu, simmer for a few more. Crush all the walnuts to a powder (you can
put them in a ziploc bag and smash them with a can, or be more dignified
with a food-processor ((I use the can))), then add those. Add 2/3rds cup
of pomegranate molasses. More if youre nasty (Im nasty). If youre not
familiar, its quite tart. Simmer for tennish minutes so the flavor can settle,
then seasonturmeric, paprika, salt, black pepper, garlic powder, cinna-
mon. Just a bit of each. I like using brown sugar but you can use white.
The more you add, the less tart itll beyou can really go nuts with it,
some people like it only sweet, I like it mostly sweet and a little tart. Add
a cup or even two. Sweets good. No shame here. Simmer for a long while.
Its like chili, it gets better the longer you cook ityou just wanna be sure
to stir every twenty minutes or so so the walnuts dont stick to the bottom.
Serve over white rice!

This was one of my favorite dishes growing up, a special occasion dish (we
always had it then with chicken, which you can do too if you prefer). I
remember once, in the days where I was going weeks on popcorn and ra-
men and rice alone (in a filthy apartment we lovingly dubbed The Trash
/// 101 ///

Castle.) Digging around one afternoon, I found a bottle of pomegranate

molasses in the back of a cupboard (likely nabbed from an ancient trip
 home), AND my roommate happened to have a bag of (very old, very
stale) walnuts. I got so so so excited. I went to a campus grocer, splurged
on some tofu and an onion, and spent the evening making us a fesenjan
feast. We listened to favorite records and ate and ate all night long, far
beyond the point of comfort. I dont know that Ive ever felt so rich.
\\\ 102 \\\
 Stephanie Adams-Santos:
Sopa de Tortilla con Ajo
(Porridge of Tortilla and Garlic)

As a child who spent many summers in my grandmothers home in

Huehuetenango, Guatemala, I often sat with the elders in the little black-
ened room (to which in many ways the kitchen was the annex), where the
wood stove glowed with the burning of fresh lea and the women boiled
water for coffee and baths, clapped out their daily rounds of tortillas,
gossiped, and kept warm. The other kitchen, which was mostly empty,
had a fridge and an electric stove, and a dining table protected in a sheet
of thick plastic. That was the formal kitchen, but this kitchen, the old
kitchen that was here long before the new kitchen, was where the tortillas
were made. Smoke had made the walls black, and save for the fire itself,
there was no other source of light. This was the room where I received
many of my grandmothers stories. Where I learned that she received her
first pair of shoes when she was sixteen, and how before that her feet were
wide and flat from walking barefoot. Shoes pinch your feet like this, she
had told me, and made the same motion of shaping that I had seen her do
while making little loaves of sweet bread. She never had a father to speak
of and lost her mother at an early age and was raised by an angry aunt
(who met a tragic endher skirt one day caught fire and she died weeks
later of her insufferable burns). This aunt had very little to her name,
and she was deaf, so my grandmother began to sell tortillas in the market
when she was only eight years old. I have been working since I was this
tall, my grandmother tells me. If I wanted to eat, I had to work. Often
she and her aunt had nothing else to eat but a few tortillas with lime and
salt or with chile. Or fried with garlic into a kind of porridgewhich is
the recipe I wish to share with you now. It is a poor persons dish, as my
grandmother says, and she would laugh if I ever told her it was worthy of
a cookbook, but it is rich in its simplicity and deliciousness. Note: You
must love garlic and tortillas to love this dish. And if you do, you will
probably want it every day.

Ingredients
1/2 cup Masa Harina
1/3 cup water (for tortillas)
pinch of salt
4-5 cloves of garlic
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2-3 tbsps of vegetable oil

1 cup water (for porridge)
 Serves 1-2
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Step 1: Tortillas

Preheat an ungreased griddle, iron pan, or comal on medium-high heat.

Mix the masa with salt in a bowl and add the water to form a soft dough.
Add more dough or masa as necessary. You should be able to handle the
dough and shape it, but it shouldnt be so dry that it cracks. Keeping your
fingers wet, form the dough into little circles and work them into thin, flat
rounds with your palms. Natural tortillas made without a press are much
thicker than the store-bought variety. They are hearty and life-giving.

Place the tortillas on the hot griddle/pan/comal and cook on one side for
several minutes. They are ready to flip when the bottom of the tortilla
easily lifts off the hot surface and has developed some color and dryness.
Flip and allow the other side to cook for another few minutes. Set the
tortillas aside to cool. At this point, it would also be wise to sample one.
Try cutting a key lime and rubbing on a little lime and salt.

Step 2: Porridge

Mince the garlic cloves and set aside. The tortillas should have cooled
down a bit so they can be handled. Now, break up the tortillas into small
pieces with your hands and set aside.

Heat up the oil in a pan and when it is hot, fry the garlic for about a min-
ute, but dont let it burn. When the garlic starts to brown, add the crum-
bled tortillas and fry for another 2-3 minutes. Little by little, add some of
the remaining water and stir. The water will help take apart the tortillas
and eventually will form a warm, savory porridge. When the consistency
is to your liking, pour into a bowl and crush some pepper over the top
and enjoy.
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