Rolled Kale with Feta and Olives

This is my new favorite recipe from Bittman's vegetarian cookbook. I didn't have olive so used feta and added some pine nuts. It was outrageously good and the presentation was gorgeous. A perfect midweek meal since it took very little time, but could also double as a dinner party dish.

Ingredients:
8 large kale leaves
8 oz feta cheese
2 tablespoons of olive oil
2 tablespoons of garlic
slat and pepper to taste
1/2 cup white wine, stock or water ( the wine made it amazing)
1 cup diced tomato canned or chopped
1/2 cup kalamata olivees
pine nuts optional
1 small red onion for garnish

1) Cut each half of the the kale leaf off, leaving it intact. Save the stems. you should have about a dozen kale leaves and a bunch of stems. Chop the stems and sautee for a few minutes with the garlic until soft.
2) Roll the kale leaves with the feta cheese and pine nuts.
3) Put the rolled leaves on top of the stem and garlic mixture. Repeat until all the ribbons are nestling next to each other in the pot. add the wine and top with the tomato and olives. Return the pan to medium high heat. When the liquid starts to boil, cover and turn the heat down to medium low.
4) cook undisturbed for 10 minutes, then check to make sure kale is tender and cheese is hot.
5) garnish with pine nuts and onion.

A typical Ruby dinner

Fresh asparagus from the Farmers Market for appetizer (I always make sure she eats her greens while she's hungriest!). Red beans and cous cous with marinara sauce. Orange for desert. Fresh, wholesome and yummy!

Re Bean Chili and Quinoa

From my new favorite cookbook, FEEDING THE WHOLE FAMILY, John and I had this last night. So easy and delicious. A refreshing change from standard chili. Let me know if you are interested in getting the recipe and I will post.

Tofu Kale Supper Pie

This was a great recipe from my cookbook FEEDING THE WHOLE FAMILY by Cynthia Lair. I made it tonight after an inspiring trip to the Hollywood Farmers Market with John and Ruby today.
If anyone is interested, I will post the recipe!

Favorite Cookbooks and website

My go to cookbooks for vegetarian recipes:
FEEDING THE WHOLE FAMILY by Cynthia Lair
VEGETARIAN COOKING by Mark Bittman
A YEAR IN A VEGETARIAN KITCHEN by Jack Bishop
101 COOKBOOKS on the web
VEGETARIAN COOKING FOR EVERYONE BY Deborah Madison

Pashtida

This is a very easy midweek meal that was reccomended by John's sister Lissa. We added spinach. Very good and Ruby liked it too!
2 - 3 carrots grated
6 or 7 med. zuchinni, grated
1 lg onion minced
1/2 cup oil (I used canola)
3 large eggs, lightly beaten
1 to 1 1/2 tsp salt
pepper as desired
2 cups flour or Passover Cake Meal

Preheat Oven to 350. Mix all together well, mixture will seem dry, but vegies give off water as they cook. Put in a lightly greased 9x13 inch baking pan until set, about 40-45 minutes (or longer). Ready when lightly browned on top.

Chickpea Tagine with Artichoke, Olive and Peppers

Ingredients-
1 can of artichoke hearts
pinch of saffron (put in a tablespoon of boiling water)
3 tablespoons olive oil
1 large onion diced into 1/2 inch squares
2 large bell peppers (yellow and red preferably)
1 tablespoon Harissa
1 can chickpeas rinsed
20 small kalamata olives or 10 large ones sliced
1 small preserved lemon skin only cut into small squares
moroccan spice or chermoula
Cilantro or Parsley for garnish
cous cous
All you do is rinse the artichoke and chickpeas and drain. Make sure you blot artichoke with paper towels.
In a large skillet put three tablespoons of olive oil and add the onion and peppers saute for a minute, then add the harissa or spices. Reduce heat to medium and cook for five minutes. Add saffron, artichokes turning vegetables frequently. Add the chickpeas, olives, preserved lemon, herbs and 2 cups water. Lower the heat and simmer for 15 minutes. Serve over cous cous and enjoy!