Tortilla and Tomato Soup

This month's theme for Weekend Cookbook Challenge (WCC) is to cook a recipe from our newly acquired cookbook. This recipe is by Didi Emmons from February edition of Vegetarian Time magazine.

Ingredients:
Onion - 1 large, chopped fine
Garlic - 2 cloves, minced
Chopped fire-roasted tomatoes - 1 28 oz. can
Corn Tortillas - 2 6-inch, cut into quarters
Cilantro - 3 tbsp, chopped
Hot sauce - 1 tsp, optional
Fresh Goat Cheese - 3 tbsp
Plain low-fat yogurt - 2 tbsp

Method:

• Heat 1 tbsp olive oil in large pot over medium heat. Add onions and saute 7 minutes, or until soft, stirring occasionally. Add garlic, and saute 1 minute more.
• Add tomatoes, 2 cups water and tortillas. Bring to a boil, then reduce heat to medium low. Cover, and simmer 15 minutes, or until tortillas have broken down into tiny pieces.
• Stir in cilantro and hot sauce, if using, and season with salt and pepper.
• Combine goat cheese and yogurt in small bowls. Ladle soup into bowls, then swirl goat cheese mixture into each serving.

Ratatouille: WCC - Stew

As I was looking for a “Stew recipe” for this month’s Weekend Cookbook Challenge (WCC), I saw this colorful, full of veggies stew in my “Best Ever Vegetarian Cookbook” (edited by Nicola Graimes). Name of the dish sounded a little funny, Ratatouille, so I decided to do a little digging and this is what I found out from wikipedia.

The name of the dish appears to have derived from the French verb touiller, to stir, although the root of the first element "rat-" is a slang from the French Army meaning chunky stew. The word ratatouille has also come to be used in non-culinary contexts in English to refer to a (generally colourful) mixture of any kind. Ratatouille is a traditional French Provençal stewed vegetable dish which can be served as a meal on its own (accompanied by rice, potatoes, or simply French bread), or as a side dish.
There is a also a animated movie being made with the same name. More info and story here.

Ingredients:
Eggplant – 1, roughly chopped
Zucchini – 2, roughly chopped
Onions – 2, sliced
Green pepper – 1, chopped
Red pepper – 1, chopped
Chopped tomatoes – 1 15 oz. can
Garlic cloves – 2
Red pepper flakes – 1 tsp (or to taste)
Fresh thyme – 1 sprig (I used dried thyme)
Fresh rosemary – 1 sprig (I used dried)
Coriander seeds – 1 tsp, crushed
Basil leaves - 8, torn
Salt & Pepper – to taste

Method:

• Sprinkle eggplant and zucchini pieces with salt, then put them in a colander with a plate and a weight on top to extract the bitter juices. Leave for about 30 minutes.
  
• Heat 4tbsp olive oil (recipe called for 2/3 cups oil, I reduced it to 4tbsp, you may want to use even less oil) in a large saucepan, saute onions for 6-7 minutes or until just softened, add garlic and cook for 2 minutes.
• Rinse the eggplant and zucchini pieces and pat dry with a clean dish towel. Add these to the pan along with the peppers, increase the heat and saute until the peppers are just turning brown, about 8-10 minutes.
• Add the herbs and coriander seeds, cover and cook gently for about 20-30 minutes.
  
• Add the tomatoes and season with salt and pepper. Cook gently for a further 10 minutes, until the veggies are soft but not mushy.
• Remove the sprigs of rosemary and thyme herbs. Stir in the torn basil leaves and check the seasoning. Leave to cool slightly and serve warm or cold.

This recipe is adapted from The Greatest Ever Vegetarian Cookbook, Edited by Nicola Graimes.

Egg and Lentil Curry

This month's Weekend Cooking Challenge is to use an ingredient from your country. The ingredient I chose is "Lentils". Lentils are the quintessential comfort food in India. They are a great source of protein; contain cholesterol lowering soluble fiber and lots of iron. Lentils are typically served at almost every meal with rice or bread.

This Egg-lentil recipe is from my 'Vegetarian' cookbook edited by Valerie Ferguson. The unusual combination of lentils and eggs really makes this dish a keeper.

Ingredients:
Red Lentils (Sabut Masoor dal) - 1/2 cup
Eggs - 6, boiled
Cloves - 3
Black peppercorns - 1/4 tsp
Onion - 1, finely chopped
Green chilies - 2, finely chopped
Garlic cloves - 2, crushed
Ginger - 1" piece
Curry paste - 2 tbsp
Chopped tomatoes - 14 oz. can
Sugar - 1/2 tsp
Garam masala - 1/2 tsp
Vegetable Stock - 3 cups
Water - 3/4 cup

Method:

• Put the lentils in a large, heavy pan and add the stock. Bring to a boil, cover and lower the heat and simmer for about 30 minutes or until the lentils are soft. Drain and set aside. I usually cook my lentils in the pressure cooker for about 4 whistles. Quick and easy.
• Heat 2 tbsp oil in a pan and fry the cloves and peppercorns for 2 minutes. Add the onion, chilies, garlic and ginger and cook for 5-6 minutes, stirring frequently.
• Stir in the currypaste and fry for 2 minutes stirring constantly. Add the tomatoes, sugar and water and simmer, stirring occasionally, for 5 minutes, until the sauce thickens.
• Add the boiled eggs (I make 4 vertical cuts around the egg), lentils and garam masala. Cover and simmer for 10 more minutes, then serve, garnished with cilantro.