Make-ahead Comfort Food--Italian Sausage & White Bean Casserole

Casserole made ahead; still needs bread topping

     We like casual, unfussy meals with good friends. Recently, we enjoyed a favorite healthy casserole with long-time friends who were in our area. It was truly a treat to see them, and the last thing I wanted was to be tied up in the kitchen. A favorite make-ahead casserole was the answer. This dish has also been perfect to bring to friends and neighbors after a death in the family or at any other time of difficulty.

     The original recipe was in Woman's Day magazine, but I have made a few changes. I'll give you my version, but you may adjust the recipe according to your taste. It's a forgiving dish that will accommodate your changes, too. We served it with a spinach salad and had ice cream and purchased cookies for dessert. With the bulk of the cooking done the day before, the rest was simple, and I didn't miss out on our time together.

     To see the other recipes I have posted on this blog (something I do from time to time), see the blog recipe index here.

ITALIAN SAUSAGE & WHITE BEAN CASSEROLE

Serves 8 or more.                               Bake 350 degrees for 25 - 35 minutes.

1 1/2 lb. turkey Italian sausage    

3 leeks, white & light green parts  

6 - 7 medium carrots, peeled and sliced

3 cloves garlic, chopped                 

1/2 cup dry white wine

1 28 oz. can crushed tomatoes

2 15 oz. cans cannellini beans, rinsed                      

1/2 cup fresh parsley, snipped        

4 cups coarsely torn crusty bread    

Cook sausage in large skillet in 1  Tbsp. olive oil until browned, 6 - 8 minutes. Transfer to a plate. Preheat oven to 350 degrees. 

Slice leeks into half moons, rinse out soil in a bowl and drain in colander.

Saute leeks and carrots in 1 Tbsp. oil in same large skillet, stirring often until beginning to soften, about 5 minutes. SLICE THE SAUSAGE WHILE VEGS COOK. Add garlic; cook all another 30 seconds.

Add wine; cook for a minute. Add tomatoes and their juices; bring to a boil. Stir in the beans, sliced sausage, dash of salt, and 1/4 tsp. pepper. 

Stir in snipped parsley and transfer all to a large baking dish (3 1/2 - 4 quart casserole or 10" x 14" flat baking dish).

In a bowl, toss torn bread with 1 Tbsp. oil and sprinkle over the mixture.

BAKE AT 350 DEGREES FOR 25 - 35 MINUTES, UNTIL BUBBLY AND BREAD BROWNED.

TO MAKE A DAY AHEAD, stop after transferring cooked mixture to baking dish, cover, and refrigerate. Tear bread and put in a Ziploc bag. Day of serving, let dish come to room temperature, if possible. Toss torn bread with oil, top casserole, and bake as directed. It may take an extra 10 - 12 minutes. If dish is very cold, you may begin baking it without the bread and put it on later so that the bread does not burn while the rest of the ingredients heat up.

Closer view before topping with bread and baking

     As you can see, I took photos the day I made the dish and forgot to take another to show you the beautiful results with the crusty, browned bread on top. Sorry. Please don't go by the photo and forget the bread on top. I hope you enjoy this tasty meal.

Question of the day: Do you have a trusty, make-ahead meal?

     

For Health and Enjoyment--Fresh Ginger Root Tea

Is anyone else out there fighting a cold or some other respiratory ailment? Although my husband and I very seldom have colds anymore (at our age, we seem to have accumulated multiple immunities--a small comfort as other age-related troubles come around :>), we have each suffered a very bad cold in recent weeks. Hopefully, mine is beginning to wind down. One home remedy that is very soothing is ginger root tea. According to the nutrition expert Joy Bauer, ginger root is also a natural anti-inflammatory substance helpful for arthritis and other forms of inflammation. However, she cautions that it may also thin the blood a bit, so check with your doctor before using if you take blood thinning medications.

The first time I decided to try it, an internet search turned up all sorts of recipes and ideas, some fairly complicated. I tried instead simply slicing some ginger root and boiling it up to drink with lemon and honey--that worked fine for us. We like it quite strong, to the point that the tingle in the throat it causes could be termed a slight burn. With some experimentation, you can find the best strength for your taste.

To make simple ginger root tea,

- break off a length of the root and wash it as you would a baking potato (I leave the skin on for tea since we don't eat the pieces)

- cut slices, anywhere from quite thin to 1/4" thick at the most

- put the slices in a pot of water and bring it to a boil

- boil for 10 - 12 minutes

- strain into a mug

I add about 1 tsp. of lemon juice and honey to taste (probably a Tbsp. for me--I don't measure it) and drink up. It is both tingly and soothing for a sore throat and helps open up clogged sinuses. The photos show the amount of ginger root I used for about 3 cups of water, with a quarter coin for size comparison (after they posed for me, I cut the larger pieces into fourths for boiling).

Ginger root tea has become a favorite alternative to black tea for me, even when I feel fine. It is refreshing and restorative, as well as adding significant anti-oxidants to the day.

Question of the day: What is your favorite home remedy for a cold?

Creative Refrigerator Cleaning--Summer Salad with Peas and Carrots

This refreshing summer salad is a repeat post from July 2010; we've enjoyed the tasty, nutritious cold version of traditional peas and carrots often since I originally "created" (i.e., adapted a recipe) it. Many readers have been using my recipes, so thought it might be of interest to any of you who did not see it before. By the way, given my previous entry, be assured that I have my permission to copy my own blog posts--others do not :>). Remember, too, that you can use the search box in the upper left corner of the blog home page to find entries on particular topics; just type in "recipe", "travel", "painting", etc.

Although I often plan meals carefully, some dishes and menus come about sort of accidentally. I hate to waste food, so track our fresh fruit and vegetable supply in order to serve foods as close to their peak of freshness as possible. A few weeks ago, a bag of fresh, peeled, petite carrots proved very disappointing--not very sweet or appealing. So, I had planned to lightly cook and season them, but cooked carrots did not fit well into the next few nights' meal plans. Planning to enjoy BLTs with some yummy tomatoes and a partial pack of bacon left from making something else, I went on-line to search for carrot salad recipes.

The most promising recipe, Pea and Carrot Salad with Shallot Vinaigrette sounded nice, but shallots aren't a staple in this refrigerator (and I had no intention of running to the store). After several other changes to the recipe, I came up with a salad Mark and I both enjoyed. The amounts are approximate and can be adjusted to your family's taste preferences. If you are interested in the original recipe or in the nutrition facts, go to www.foodfit.com.

Pea and Carrot Salad

2 cups raw baby carrots, chopped in 1/2" chunks

3 cups frozen petite green peas

2 tsp. Dijon mustard

2 Tblsp. lemon juice

2 Tblsp. red wine vinegar

1/4 tsp. sugar

1/4 - 1/2 cup finely chopped sweet onion

2 Tblsp. olive oil

1 Tblsp. snipped fresh parsley

dash of salt

generous grinding of black pepper

1. Steam (or boil) chopped carrots for about 3 minutes, until slightly tender, but still crisp. Stir peas into same pot of hot water just enough to thaw them and drain off water immediately (the peas will taste very fresh and sweet this way).

2. Whisk the mustard, vinegar, lemon juice, and sugar together. Stir in chopped onion, then whisk olive oil in, mixing well. Stir in snipped parsley and season with salt and freshly ground pepper.

3. Gently toss the peas and carrots in the vinaigrette and serve at room temperature or chilled.

Question of the day: Do you tend to follow recipes, read and then adapt them, or make up your own dishes without a recipe?

Quick, Easy, Lean Pork Stir-fry Recipe & Cooking Tips

Today, I made a quick and easy, lean pork stir-fry for the two of us and thought you might enjoy the recipe and some cooking tips. It's a bit of an exaggeration to call this a recipe given how simple it is--but it is healthful and delicious.

Although I love cooking with fresh fruits and vegetables and making my own sauces, etc. from scratch, sometimes I want to make something truly quick and easy with less chopping and fussing. Especially now that we are back to just the two of us and have lots of other creative, interesting things to do, I want some evening meals to be quick and easy.

I served this stir-fry on basmati rice, a very light, fluffy alternative to our family's usual brown rice. One warning, though--this rice is extra "foamy" as it cooks. Even though I thought I was watching it carefully, it boiled over at one point--something I have done before. Use an extra-deep pot for basmati rice (yes, I'll try--once again--to remember that :>). Also, it sometimes cooks more quickly than the package instructions indicate; if it starts to stick, just take it off the stove and keep it covered until it is fluffy and the water is absorbed.

Start the rice first; it will be done about the same time as the stir-fry. A couple of my favorite kitchen tips follow the recipe.

QUICK & EASY PORK STIR-FRY FOR TWO

2 small boneless pork chops (6 or 7 ounces total) or other lean pork

1 Tblsp. or more chopped, fresh ginger root (see tip below)

canola oil & sesame seed oil

bottled stir-fry sauce (I used Kikkoman brand)

1/2 large onion, or to taste

16 oz. bag frozen stir-fry vegetables (I used Walmart's Great Value brand, sugar snap pea stir-fry vegetables--they are quite good)

1. Trim fat off pork, if desired, and cut into small pieces (maybe 1/2" square) or strips. In small bowl, stir pork together with chopped ginger root and a moderate amount of stir-fry sauce (I don't measure, but probably used about 2 Tblsp.). Set aside while you do step two.

2. Chop or sliver the onion. Heat oil in medium sized skillet or wok. I use a combination of maybe a tablespoon of canola oil and a teaspoon of sesame seed oil (see tip below). Saute onion lightly, about 2 minutes.

3. Add pork mixture to skillet (with more oil if needed), and saute over medium-high heat until pork is done through--about 4 or 5 minutes. Let it brown a little and stir often.

4. Again, add a dash of sesame oil and pour frozen vegetables into skillet. Pour a couple more tablespoons of stir-fry sauce over--more if you wish. Saute, covered at first, then without cover, stirring off and on, until vegetables are heated through and crisp-tender. This only takes a few minutes--don't overcook them.

5. Serve over rice. Fresh fruit is a delicious accompaniment.

One photo above illustrates some simple tips from my kitchen. Even when our boys were home, and we needed to pinch pennies on the food budget, I splurged on a few high-flavor ingredients. A small bottle of Sesame Seed Oil is well worth its cost and lasts a long time. Combined with another vegetable oil (I use it with canola oil in Asian style cooking), it adds a real flavor punch without destroying our goal of keeping saturated fats very low.

We also love fresh ginger root in any number of dishes, but find that it shrivels and goes bad before we finish even one long "knob". So, the first time I use part of a new piece, I quickly slice the rest into "coins", maybe 1/4" thick (no need to peel) and freeze them in a small zip bag. Then, we are never without, and nothing is wasted. Even straight out of the freezer, it is simple to peel and chop the amount you need for a recipe. If the coins stick together, hold under cool running water for a few seconds to separate.

Question of the day: What are your favorite quick meals or cooking tips?

Savoring--Healthy Comfort Food--Pumpkin Black Bean Soup

We love soup in cold weather, and I recently tried a pumpkin black bean soup recipe from a magazine ad. It said the source is HomeMadeSimple.com. We loved this rich-tasting savory soup and found it a nice change from our usual homemade soup rotation. It also happens to be vegetarian--actually meets vegan standards, I believe--with nutritious black beans as its protein source. This amount made the two of us two dinner meals, one with corn muffins from Jiffy mix & salad and one with grainy bread & fruit (fresh pears and grapes). In the future, I might make more and freeze some or use some for lunches. It is delicious, easy to make, low-fat, and low-cost.

I changed the printed recipe just a little. Instead of pureeing all the beans; I left one can whole because it seemed that the result would be more interesting. I was skeptical of the 4 tablespoons of olive oil called for, but ended up using about 3 because the seasonings went in so early and were sticking to the pot. Also, the final step said to add 3 tablespoons balsamic vinegar just before serving. I used 2 tablespoons, which is plenty. Some people might prefer just one tablespoon or none, but it adds a pleasant zing to the flavor. And we had no pumpkin seeds to bake for the garnish--you might like something crunchy on top, but it was yummy without any topping. Some may like a dollop of sour cream on top, which would blend well with the moderately spicy flavor.

PUMPKIN BLACK BEAN SOUP

3 - 4 Tablespoons olive oil

1/2 to 3/4 cup red or yellow onion, chopped

2 garlic cloves, minced

1 Tablespoon ground cumin

1 teaspoon each cinnamon & allspice

1/2 teaspoon ground pepper

salt to taste (I use just a dash)

2 cans (16 oz.) black beans, drained and rinsed well

1 can (14.5 oz.) diced tomatoes

4 cups vegetable broth

1 can (16 oz.) pumpkin puree

1 - 2 Tablespoons balsamic vinegar

baked pumpkin seeds for garnish (optional)

1. Heat olive oil in large pot (5 quart size or more), add chopped onion and saute 2 minutes on low-medium heat.

2. Add garlic and seasonings and cook until onion softens and browns.

3. Puree one can beans and tomatoes with about a cup of the vegetable broth. Add pureed ingredients, pumpkin, second can of beans (whole), and rest of broth to your pot.

4. Simmer until thick, about 40 - 45 minutes. If soup does not thicken enough, simmer it uncovered for several minutes, stirring occasionally.

5. Before serving, stir in balsamic vinegar. Top each bowl with baked seeds, if desired.

If you try this soup, let me know how you like it. We will definitely have it again.

Question of the day: Can anything beat soup for warming and satisfying us in chilly weather?

Savoring--A Refreshing Summer Salad Recipe with Peas and Carrots

Although I often plan meals carefully, some dishes and menus come about sort of accidentally. I hate to waste food, so track our fresh fruit and vegetable supply in order to serve foods as close to their peak of freshness as possible. A few weeks ago, a bag of fresh, peeled, petite carrots proved very disappointing--not very sweet or appealing. So, I had planned to lightly cook and season them, but cooked carrots did not fit well into the next few nights' meal plans. Planning to enjoy BLTs with some yummy tomatoes and a partial pack of bacon left from making something else, I went on-line to search for carrot salad recipes.

The most promising recipe, Pea and Carrot Salad with Shallot Vinaigrette sounded nice, but shallots aren't a staple in this refrigerator (and I had no intention of running to the store). After several other changes to the recipe, I came up with a salad Mark and I both enjoyed. The amounts are approximate and can be adjusted to your family's taste preferences. If you are interested in the original recipe or in the nutrition facts, go to www.foodfit.com.

Pea and Carrot Salad

2 cups raw baby carrots, chopped in 1/2" chunks

3 cups frozen petite green peas

2 tsp. Dijon mustard

2 Tblsp. lemon juice

2 Tblsp. red wine vinegar

1/4 tsp. sugar

1/4 - 1/2 cup finely chopped sweet onion

2 Tblsp. olive oil

1 Tblsp. snipped fresh parsley

dash of salt

generous grinding of black pepper

1. Steam (or boil) chopped carrots for about 3 minutes, until slightly tender, but still crisp. Stir peas into same pot of hot water just enough to thaw them and drain off water immediately (the peas will taste very fresh and sweet this way).

2. Whisk the mustard, vinegar, lemon juice, and sugar together. Stir in chopped onion, then whisk olive oil in, mixing well. Stir in snipped parsley and season with salt and freshly ground pepper.

3. Gently toss the peas and carrots in the vinaigrette and serve at room temperature or chilled.

Question of the day: Do you tend to follow recipes, read and then adapt them, or make up your own dishes without a recipe?

Savoring--Favorite Baked Beans Recipe

For the Fourth of July gathering at our friends' home, we were asked to bring baked beans because all our friends love our family recipe. My sister-in-law gave me this recipe years ago (thank you, Betty), and my husband, a connoisseur of baked bean dishes, prefers it to any other. Since it calls for canned beans, it is relatively easy.

If you try this recipe, I know you will probably end up modifying it to your family's taste. We have made a few changes to Betty's (also yummy) original recipe. We leave out the 1/2 pound ground beef that the recipe said to brown with the bacon, and instead of partially draining the cans of beans, I fully drain them and even rinse them in a colander (except for the pork & beans). This will eliminate a lot of the salt--we think it also eliminates some of the sulfur compounds that build up in the can and make canned beans extra gassy.

You can use between 3 and 5 cans of beans in the amount of sauce given. Of course, fewer cans of beans make for a juicier dish. And you can use your family's favorite types of beans. For nice variety in size and color in the dish pictured, I used 5 cans total--one very large can of pork & beans (a 2# can, I think) plus 2 one-pound cans each of butter beans and black beans.

MIXED BEAN BAKE

1/2# bacon, cut in pieces (I use Gwaltney's 40% lower fat bacon--it's delicious.)

1 cup chopped onion

1/2 cup ketchup

3/4 cup brown sugar

1 tsp. mustard

2 tsp. cider vinegar

3 - 5 cans of beans, including one large can of pork & beans, partially drained

and 2 - 4 other types, well drained and rinsed

Brown the bacon, adding onions once the bacon starts to crisp. Drain well on paper towels when done to your liking.

Combine the ketchup, brown sugar, mustard, and vinegar in a large bowl and mix well. Add all beans and mix well. Finally, stir in bacon and onion and turn into a large casserole (3 quart size if you are using 5 cans of beans).

Bake uncovered in a 350 degree oven until hot and bubbly (from about 40 minutes for 3 cans of beans to about 50 minutes for 5 cans.).

Enjoy!

Question of the day: What are your favorite summer party side dishes?

Savoring--Comfort Food--Rich Bean Soup Recipe

We love homemade soup anytime of the year, but it smells especially comforting and inviting in cold weather. This recipe is adapted from one on a package of mixed, dried beans we used to buy in Southern California--I don't remember the brand name. The 20 ounce bag of dried beans claimed to have 15 kinds of beans in it.

The brand I buy currently has 12 kinds of beans and makes just as delicious a soup. The last time I shopped for them, however, our store was out. Since I couldn't wait to make soup from the ham bone and meat left over from cooking brunch for 25 people the morning after our son's wedding, I settled for two 16 ounce bags of dried beans--pinto and black beans. Adjusting the recipe to more or less account for the extra beans, I made the soup you see in the photo. It definitely warmed that chilly winter evening here in North Florida--with plenty left over for another night later in the week and some to freeze for another time.

There are alternatives to soaking the beans overnight--see instructions for microwave "soaking" on the package. Or you could use a slow cooker. I like to plan ahead and rinse the beans and cover them with soaking water the night before. If the dried beans come with a so-called flavoring packet, I suggest throwing it away--who needs extra salt, MSG, and all sorts of other chemicals? The recipe makes at least 12 servings, depending on your bowl size. Hope this warms you soon.

Rich Mixed Bean Soup

20 oz. mixed dried beans (not canned)

meaty ham bone or kielbasa sausage

4 - 5 stalks celery, chopped

2 large onions, chopped

1 lb. carrots, in bite-sized chunks

1 - 2 cloves garlic, minced

1 28 oz. can tomatoes in puree

1 - 2 tsp. chili powder

juice of one lime (or equivalent from bottled lemon or lime juice)

Rinse beans and soak overnight in about 4 quarts cold water in a large soup pot (an 8 quart pot is good). Drain beans and add about 4 quarts fresh water plus the ham bone or sausage. Simmer 2 1/2 - 3 hours, stirring up from the bottom occasionally.

Add rest of ingredients and simmer about 45 minutes, stirring off and on so it doesn't stick to the pot. (You can add more water for a thinner soup if desired). Add a dash of pepper to taste (it will not need salt because of the ham bone).

Lift out ham bone or sausage, chop meat and return to pot. Enjoy!

Question of the day: What is your favorite meal in cold weather?

Savoring the Holiday Season--Easy Entertaining and Hummus Recipe

Once again I am repeating an older post for the sake of newer readers--and truthfully, to keep the blog going when I don't have time to write an entire new post. I hope you enjoy it.

What is better than laid-back time with friends? Here Maggie, our shih-tzu, enjoys having a couple of buddies over.

My husband and I also enjoy entertaining friends at home. It can be relaxing and budget-friendly. However, since I enjoy digging through recipes and planning special dishes, I sometimes make too much work of entertaining. That has its place and time, but can get in the way of fun and spontaneity. We also have some favorite, well-worn, quick and easy recipes. During the holiday season, especially, we rely on these favorites to make getting together easy.

The first step is a well-stocked kitchen, I think. Who wants to hunt store shelves for obscure ingredients just to have an informal gathering? All Maggie needs are a few milk bones and a big bowl of water, and she is ready to party. For us, homemade hummus is a favorite snack, so I keep the ingredients on hand. It is simple, healthier than cheese, and feels festive to me.

Instead of dinner, sometimes we invite people for wine and snacks (plus maybe beer and/or iced tea or soda, depending on their preferences). Late Sunday afternoon is a good time to hang out and graze. Among the easy snacks on the coffee table would be roasted almonds, fresh pears, apples or grapes, and homemade hummus with raw vegetables and grainy crackers (or pita, if it happens to be around). We are seldom without baby carrots and bell peppers--jicama sticks are also yummy with hummus.

My friend, Sarah Bayley, wins the prize for best quick hummus recipe, and I almost always serve hers--sometimes with a different twist, depending on my mood or what is in the kitchen or herb garden. You can either prepare it ahead or serve it immediately. Thank you, Sarah, for sharing your recipe with all of us.

1 can garbanzo beans (chick peas), drained & rinsed

3 - 4 green onions, in two or three pieces

2 small cloves garlic, in big chunks

1/4 cup olive oil*

2 Tblsp. bottled lemon juice

1/4 tsp. salt

1/2 tsp. pepper

a few shakes of hot sauce

For extra flavor, add either

1/4 cup fresh cilantro or

2 Tblsp sun-dried tomato pesto or

2 Tblsp. sun-dried tomatoes, cut in chunks, plus a couple of fresh basil leaves

*I use sun-dried tomatoes in herb & garlic flavored oil and add 1 Tblsp. or so of the oil from the jar in place of some of the plain olive oil.

Puree all in a food processor until creamy. If the mixture is too thick & stiff, you can add a small amount of water (a tsp. or so at a time). Careful--it should be about as firm as a spread.

That's it--instant party--and people always love it, even when we have served it to them a number of times before.

Question of the day: What snack or appetizer do you rely on for informal entertaining?

Savoring Good Food III--Enjoying Eggplant & Eggplant Recipes

For our final eggplant post (hasn't this been fun?), I will provide a recipe or two. Eggplant is good in a variety of sauteed or stewed vegetable mixtures, combining well with summer squash, sweet peppers, tomatoes, garlic, and onions (as in ratatouille, pictured here), but is also delicious and attractive with green beans, tomatoes, fresh herbs, and corn, or with garlic, onions and mushrooms. Whatever sounds good to you is worth a try, in my opinion--and you may create a new family favorite.

I won't repeat the tips from last time, so check that post for ideas to reduce both the oiliness and calories of some recipes and the bitter edge cooked eggplant can have. The recipes will make this post longer than usual, but I hope they will be of interest to some of my readers.

Here is my modified version of the classic vegetable stew called ratatouille (simpler and less fattening than the original). It can be made a day or two ahead of a meal and reheated or can be frozen. The photo in our last post showed the main ingredients. I will list the amounts of each ingredient I used in the dish pictured above (which makes enough for two or three meals for the two of us, even though we are big vegetable eaters); it would probably serve 8 people. A very flexible recipe, ratatouille can have more or less of any of the vegetables, to suit your preferences.

Health Spa Ratatouille

Preheat oven to 425 degrees.

1 medium eggplant, lengthwise strips of peel removed, then cut in thick crosswise slices

2 zucchini, lightly scraped, in 2" chunks

2 yellow summer squash, in 2" chunks

cooking spray

2 Tbsp. olive oil

2 medium sweet onions in 1/2" chunks (Vidalia onions are wonderful when available)

3 cloves garlic, peeled, crushed & chopped

1 large sweet pepper (any color), in 1/2" chunks

2 large tomatoes, cut in chunks (I had a couple of pounds of grape tomatoes and used an equivalent quantity of them instead, just tossing them in whole, crushing some with the spoon while cooking.)

1/4 - 1/2 cup (according to your taste) chopped fresh parsley

dash sugar

salt & pepper to taste

1) If you wish, sprinkle eggplant with salt, sweat, and rinse (see previous post). I skipped that step this time.

2) Spray a large cookie sheet or two (easiest if they have a rim) with cooking spray and fit eggplant slices and squash chunks on. Spray top of all vegetables with cooking spray. Then bake at 425 degrees until lightly browned & slightly softened--about 8 - 11 minutes.

3) Meanwhile, heat 1 Tbsp. olive oil in a large heavy skillet (12" X 2-3" deep), then saute onions and sweet peppers over medium-high heat for 5 minutes or so, stirring well a few times. Add garlic and saute 1 minute more.

4) Add eggplant & squash to skillet with another 1 Tbsp. olive oil (no need to cut up the eggplant slices; they will break up as you cook and stir). I sprinkle 1/8 tsp. or less sugar over the vegetables to bring out the sweetness (optional). Cover & simmer for 10 - 12 minutes.

5) Add tomatoes to skillet & simmer 5 minutes more, stirring a few times, or until vegetables break up and are quite soft. Of course, if you wish, you can reduce the cooking time, but this is more typically a stew texture rather than a tender-crisp texture.

6) Add parsley last minute or two of cooking. Salt and pepper to taste and serve right from the skillet. It waits well if your guests or your entree are delayed.

Ratatouille freezes well, so you can make a big batch and get several meals from it. It is good served hot, room temperature, or cooled. Delicious for a simple meal with grainy bread and cheese wedges, or with any meat, poultry, or fish -- or for vegans, with a whole grain and nuts dish.

We also love eggplant stuffed with a ground meat mixture and baked. Eggplant is the perfect shape to stuff with any mixture you can dream up, whether brown rice, herbs, and nuts or barley & cooked chicken--or whatever--then steam or roast. Beyond these ideas, good sources for eggplant ideas are Turkish or Mediterranean cookbooks. When we were in Turkey, we enjoyed a variety of eggplant treats, including dishes that were grilled, stewed, roasted, sauteed, pickled, salad combos, appetizers in phyllo with eggplant and cheese fillings, baba ghanoush, and more.

Turkish Stuffed Eggplant (serves 2)

Preheat oven to 375 degrees.

1 medium-large eggplant

cooking spray & olive oil

1/2 # lean ground beef or turkey

1 medium onion, chopped

1 Tbsp. fresh chopped parsley

1 Tbsp. tomato paste

salt & ground black pepper

1 medium tomato, in 6 thin slices

Those are all the ingredients in my Turkish cookbook. I always add:

paprika

fresh chopped basil, and sometimes rosemary or oregano

1) Peel the eggplant in lengthwise stripes. Cut in half lengthwise and scoop out most of the flesh, leaving a 1/2" shell (looks like a canoe). Coarsely chop flesh and set aside in large bowl.

2) Spray a large oven-proof skillet with cooking oil, heat over medium-high burner and cook the meat, onion, and tomato paste together until meat loses pink color. Season to taste with salt, pepper, and herbs if desired, adding chopped parsley last minute of cooking. Drain off grease and add to bowl with chopped eggplant, stirring well.

3) Re-spray skillet well, add a little olive oil, and lightly saute the eggplant canoes on all sides until lightly browned.

4) Remove skillet from heat, turn eggplant canoes open side up and fill with eggplant/meat mixture.

5) Top with fresh tomato slices. Pour 1 cup water into the skillet. Roast uncovered in oven for 25-30 minutes. Serve with your favorite rice or couscous dish and a green salad or vegetable.

Question of the day: What is your favorite, versatile vegetable? How do you prepare it?

Savoring Our Friendships--Easy Entertaining & Hummus Recipe

What is better than laid-back time with friends? Here Maggie, our shih-tzu, enjoys having a couple of buddies over.

My husband and I also enjoy entertaining friends at home. It can be relaxing and budget-friendly. However, since I enjoy digging through recipes and planning special dishes, I sometimes make too much work of entertaining. That has its place and time, but can get in the way of fun and spontaneity. We also have some favorite, well-worn, quick and easy recipes.

The first step is a well-stocked kitchen, I think. Who wants to hunt store shelves for obscure ingredients just to have an informal gathering? All Maggie needs are a few milk bones and a big bowl of water, and she is ready to party. For us, homemade hummus is a favorite snack, so I keep the ingredients on hand. It is simple, healthier than cheese, and feels festive to me.

Instead of dinner, sometimes we invite people for wine and snacks (plus maybe beer and/or iced tea or soda, depending on their preferences). Late Sunday afternoon is a good time to hang out and graze. Among the easy snacks on the coffee table would be roasted almonds, fresh pears, apples or grapes, and homemade hummus with raw vegetables and grainy crackers (or pita, if it happens to be around). We are seldom without baby carrots and bell peppers--jicama sticks are also yummy with hummus.

My friend, Sarah Bayley, wins the prize for best quick hummus recipe, and I almost always serve hers--sometimes with a different twist, depending on my mood or what is in the kitchen or herb garden. You can either prepare it ahead or serve it immediately. Thank you, Sarah, for sharing your recipe with all of us.

1 can garbanzo beans (chick peas), drained & rinsed

3 - 4 green onions, in two or three pieces

2 small cloves garlic, in big chunks

1/4 cup olive oil*

2 Tblsp. bottled lemon juice

1/4 tsp. salt

1/2 tsp. pepper

a few shakes of hot sauce

for extra flavor, add either

1/4 cup fresh cilantro or

2 Tblsp sun-dried tomato pesto or

2 Tblsp. sun-dried tomatoes, cut in chunks, plus a couple of fresh basil leaves

*I use sun-dried tomatoes in herb & garlic flavored oil and add 1 Tblsp. or so of the oil from the jar in place of some of the plain olive oil.

Puree all in a food processor until creamy. If the mixture is too thick & stiff, you can add a small amount of water (a tsp. or so at a time). Careful--it should be about as firm as a spread.

That's it--instant party--and people always love it, even when we have served it to them a number of times before.

Question of the day: What snack or appetizer do you rely on for informal entertaining?