All in a week’s work right? Well let’s start at the beginning shall we? As the weather starts to turn cooler, I tend to crave more comforting and warm dinners. I saw this recipe on another food blog I follow and immediately rushed out to buy a ball of fresh mozzarella cheese. The high price (I don’t even want to tell you!) of this cheese from my local gourmet and very upscale food market was definitely worth it. I also was able to use some of that left over whole wheat challah….another “keeper” according to Adam.
Baked Panzanella Caprese (Adapted from Giada DiLaurentis)
1 tbsp balsamic vinegar
1 ball fresh mozzarella cheese, sliced
1 clove garlic, minced
1/4 cup basil leaves, chopped
2 tsp olive oil
2-4 slices good crusty bread, cut into cubes
salt and pepper to taste
Spray an 8 x 8 baking dish with cooking spray and layer tomatoes. Drizzle with balsamic vinegar. Layer on mozzarella and sprinkle with garlic and basil and drizzle with 1 tsp oil and season with salt and pepper. Spread bread cubes on top and drizzle with 1 tsp oil. Baked in 375 degree oven for about 25 minutes until gooey.
First of all…the aroma coming from your kitchen will be unbearably good and the flavor of the garlic and basil…my mouth is watering now just thinking of it!
Second fallish recipe of the week was a vegetarian curry, inspired by my Canadian Living Vegetarian Cookbook. I really love this cookbook. I’ve made a couple of recipes now and if you’re a vegetarian (and even if you’re not) I would highly recommend this book. We had some leftover butternut squash to use up from Friday night’s Israeli Couscous so I adapted a curry recipe and it turned out fantastic! It also fed us lunch and dinners throughout the week and the flavors got even better as they all had time to mingle and get to know each other a little better.
Vegetable Curry (Adapted from Canadian Living’s The Vegetarian Collection)
1 butternut squash, peeled and cubed
1 cup green beans, cut into pieces
1 cup carrots, diced
2 zucchini, diced
1 bar firm/extra firm tofu, cubed
1 can kidney beans, drained and rinsed
1/2 cup vegetable broth
2 onions, finely chopped
1 tbsp ginger, minced
2 cloves garlic, minced
pinch of red pepper flakes
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/4 tsp tumeric
1 can diced tomatoes
1/2 tsp salt
1/4 cup cilantro, chopped
Heat a large dutch oven (or large pot) over medium heat and add a little oil. Saute onions until golden brown, about 20 minutes. Add ginger, garlic, red pepper flakes and cook until you can smell them. Add coriander, cumin, garam masala and turmeric and cook until mixture sticks to pan. Add 1/4 cup water and bring to a boil and stir to scrape up those yummy brown bits on the bottom of the pan. Add tomatoes, salt, and 1 cup water and bring to a boil. Reduce heat and simmer until reduced, about 15 minutes. Add cilantro and the rest of the ingredients and cook until vegetables are tender (covered) about 15 minutes.
Do you see that steam coming off of it? Well…I was so excited because this smelled like the best Indian restaurant you’ve ever been to, that I dove into my bowl lip first and was left with a huge burn across my bottom lip. Not very attractive and no, I did not take a picture of that! So after I let it cool so I could actually enjoy it without suffering third degree burns, we topped it with some Greek yogurt and it was very very good! Perfect dinner for the cooler nights and very healthy and filling!
I’ve enjoyed a couple delicious meals in Manhattan that I will be back to share and also have a very big non-food (Shocking I know!) related announcement!!! Stay tuned!