This is one of the easiest recipes to prepare; and makes for a satisfying  veggie dinner. This is not an Oriental stir-fry. This is a Nuyorican stir-fry. The traditional accompaniment to this dish is rice. In this sequence, we paired it with couscous, and it came out just fine. It desired, you can serve it with potatoes or with pasta. The possibilities are endless. This dish uses a minimum of ingredients, You have the usual Nuyorican touch: olive oil, garlic, onion,  oregano, ground pepper, etc. Also,  we added roasted red peppers for extra flavor.

STIR-FRIED ZYCCHINI

Ingredients:

2 zucchini, washed and slice into small rounds (do not peel)
¼ cup olive oil
1 medium onion, peeled and slice into thin rounds
2 cloves garlic, peeled and minced
¼ teaspoon dried oregano
½ teaspoon fresh chopped thyme leaves or ¼ teaspoon dried
Salt and ground black pepper to taste
1 (7-oz.)  jar roasted peppers, coarsely chopped

Instructions:

1. In a large skillet or frypan, heat olive oil over medium heat. Add onion and cook until soft and translucent. Add garlic and cook 2 minutes more.
2. Stir in the zucchini, oregano and thyme leaves, and sauté until the zucchini is just cooked though and beginning to brown, about 10 minutes. Season with salt and ground pepper.
3.  Add roasted red peppers and stir to combine until heated.  As noted, serve over rice, couscous, potatoes or favorite grain.
   Yield: 4 servings.

This is a great meal to have on a cold winter’s day. Yes, it’s a vegetarian dish—but don’t hold that against us, This is an Indian dish that takes cauliflower and peas to a new level, mainly because of the seasonings involved. It has chilis as an ingredient. If you don’t like it spicy, then you can  omit the chilis or cut  the amount in half.

The normal accompaniment to this dish is plain boiled rice.  That’s it.  This is a perfect  repast for when the weather outside is frosty, snowy or icy rain.  Enjoy this one—and make winter go away.

INDIAN CAULIFOWER AND PEAS

Ingredients:

3 tablespoons olive oil
1 teaspoon cumin seeds
1 or more died red chilis, broken in half
½ teaspoon turmeric
1 whole cauliflower, cut into small flowerets, including stalks and base, chopped
1 (16 oz.) package  frozen peas
Salt to taste
1 teaspoon coriander powder
1 teaspoon cumin powder
¼ teaspoon sugar
Water

Instructions:

1. In a large cast-iron frying pan, heat olive oil. Add cumin seeds and 1 red chili. When cumin seeds darken in color, add turmeric and stir. Keep stirring until turmeric burns easily.
2.  As soon as the turmeric browns, add cauliflower and stir until  pieces are coated with oil and spices. Add peas, salt, coriander, cumin powder and sugar. Add a couple of tablespoons of water, reduce heat, cover and cook mixture in its own steam, stirring occasionally and sprinkling with water as needed. The cauliflower will cook in 10 to  12 minutes. Uncover and cook another 5 minutes or so until the vegetables dry out. If needed, add more salt or chilis to taste.
   Yield: 4-6 servings.

In  past posts I’ve given cream spinach recipes in conjunction with other dishes, such as Creamed Spinach with Couscous (05/06/22) and Creamed Spinach with Summer Squash (07/20/21). For this posting, I’ll let spinach shine on it’s own. Crema de Espinaca is what we called this dish back on the block. Even as a kid I loved it, and would scarf it up when ever it was served at the family apartment. It made for a great side dish, but we would have it for dinner combined with rice. It made for a cheapie nutritious meal. In the recipe given below we combine it with farro, that ancient grain cultivated in the Middle east and also very popular in Italy. It’s chewy texture and nutty flavor make it a perfect companion to the spinach.

Note that in this recipe we use no heavy or light cream. This is an old family family favorite  where whole milk thickens the mixture. If you want to substitute cream, go right ahead. Either way it’s a winner.

CREAMER SPINACH
(Crema de Espinaca)

Ingredients:

3 (5oz.) packages of spinach or 1 large bunch
Salt and ground black pepper to taste
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
1/8 teaspoon nutmeg

Instructions:

1. Pick over spinach and wash thoroughly under cold running water. Add salt,  and place in a skillet or saucepan. Cook until tender. Do not add water. Remove to a cutting board and chop very fine.
2.  Melt butter in the same saucepan or skillet. Whisk in flour and blend. Slowly add milk and stir constantly until mixture thickens. Add chopped spinach and stir to combine. Add pepper and nutmeg, and serve.
   Yield: 4 servings.

Ratatouille is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as Ratatouille Niçoise. This version is very popular in the Riviera and be be served hot or cold. It can be served as an appetizer or, as we did this time, as a meal with Spanish yellow rice. It makes for a great vegetarian dish that even carnivores will love.

Note that in the recipe below I like to add a yellow bell pepper. If desired, you can substitute a green or red one.

RATATOUILLE NIÇOÍSE

Ingredients:

1/3 cup olive oil
3 cloves garlic, peeled and chopped
1 large onion, peeled and sliced
2 zucchini, well scrubbed and sliced
1 small eggplant, peeled and cubed
3 tablespoons flour
1 yellow bell pepper, seeded and cut in strips
1 (15-oz) can Italian plum tomatoes, drained and chopped
Salt and freshly ground black pepper to taste
1 tablespoon capers

Instructions:

1. Heat oil in a large skillet or frypan over medium heat. Add garlic and onion, and sauté until the onion is transparent.
2.  Add zucchini, eggplant and bell pepper. Cover and cook slowly about 1 hour.
3.  Add the tomatoes and simmer, uncovered, until the mixture is thick. Season with salt and pepper. Add capers during the last 15 minutes of cooking. Serve hot or cold.
   Yield: 4 servings.