Crispy-Crust Onion Tart

This crust, leavened with baking powder, is what you make when a yeast dough would take too long. I debated for a long time about whether it should be just onions and cheese, or include tomato sauce... settled on a thin spread of tomato paste mostly to keep the onions attached, which was good because it improves the texture of the crust. NB: Spread the sauce and toppings closer to the edge than in the photo--the crust has a very nice, light, crisp texture under the soft toppings, but is pretty tough on its own. Enjoy!

Crispy Crust Onion Tart

Crust:
2 cups all purpose flour
2 tbsp olive oil
2 tbsp baking powder
pinch of salt
2/3 cup water, plus or minus a little
cornmeal or sesame seeds to keep it from sticking to the pan

Topping:
3 oz. (half a small can) tomato paste
1 medium sweet onion, sliced thinly
1 tsp cumin
2 small sprigs fresh rosemary
1/2 cup crumbled feta

Preheat oven to 400 degrees.
Mix together flour, oil, baking powder, salt, and water in a bowl until it comes together in an elastic, but not sticky, ball. If too dry, add water by tablespoons-full; same for flour if it's too wet. Knead about ten times. Put aside.

Saute the onions in some olive oil until starting to color. Add the cumin and cook a few minutes longer, but do not let burn.

Roll the dough out into a circle around a foot in diameter. Stretch it with your hands if that is easier. Place it on a round cookie sheet you have sprinkled with cornmeal or sesame seed. Spread a thin layer of tomato paste on top. Top with the onions and rosemary.

Bake at 400 degrees for 15 minutes. Remove from oven, sprinkle with feta, and return to oven for about 15 more minutes, or until crust is beginning to be golden.

Serves two.


EDIT (July 2, 2008): if you HAVE yeast, but just don't have much time, use the yeast and only let it rise while you cook the onions--it is much tastier!

Creamy Cheesy Spaghetti Squash

Today I really wanted something cheesy for lunch, but my options were limited as I haven't grocery shopped in a while. Found a small, forgotten spaghetti squash in the fridge, and a little bit of left-over Parmesan...

Creamy Cheesy Spaghetti Squash

2 cups cooked spaghetti squash (from a squash not too much larger than a grapefruit; to cook quickly, cut in half and microwave about 10 minutes face-down on a plate with a little water)
1/3 to 1/2 cup plain Greek yogurt
4 tbsp grated Parmesan cheese
dash of nutmeg

In your lunch bowl, mix yogurt, cheese, and nutmeg. Add the 2 cups cooked squash, and mix thoroughly. Microwave about 20 seconds, until just heated--do not overheat or the yogurt may curdle. Eat as a main-course lunch, or alternately as a rich side dish at dinner.

Serves 1

Coleslaw

I have never liked coleslaw, but in the last few weeks, I suddenly can't get enough. Finally today I decided to make my own, so I can satisfy my coleslaw cravings at home. First time I've ever bought cabbage! I had no mayo, so used yogurt--practically indistinguishable, but if anything, it tastes better.

Coleslaw

1/3 head green cabbage
1/4 cup nonfat plain Greek yogurt
1 tbsp apple cider vinegar
1 tsp brown sugar
pinch of salt
pinch of garlic powder
three good shakes paprika (regular, not smoked)


Shred the cabbage into a large bowl. In a small pitcher, mix the yogurt, vinegar, sugar, salt, garlic powder, and paprika. Pour over shredded cabbage and mix thoroughly.

Serves 3 generously.

Orange-Blossom Strawberries

I had always heard that strawberries and balsamic vinegar were great, and maybe had even tried it once, but couldn't really remember. So I tried it again the other day, with some orange blossom water also. Verdict: amazing. These were not the world's sweetest strawberries, and with the vinegar they transformed into something that could be either a dessert with some sort of cake or equally well a side salad: sweet, tart, brightly-flavored.

Orange Blossom Strawberries

1 cup sliced strawberries
1 tbsp balsamic vinegar
1/2 to 1 tsp orange blossom water, depending on how well you like it
1/2 tsp brown sugar if your berries are very tart

Mix ingredients in a bowl; let sit five minutes or so. Eat.

Serves 1.

Festival Chicken

A certain friend turned roommate of mine commented tonight that this chicken dish tasted like a "festival in [her] mouth." It uses things I usually have lying around--lemon, mustard, parsley, thyme--to great effect. The lemon slices keep the chicken moist and flavorful. You could serve it on its own, or with the gremolata-like parsley garnish, which adds a delicously fresh taste. Very easy, and very healthy!

Festival Chicken with Green Garnish

For the Chicken:
2 boneless, skinless chicken breast halves
1 tbsp coarse Dijon mustard
1 tsp dried thyme
1 tbsp apple cider vinegar
6 thin lemon slices
1 thinly sliced green onion
generous grind of black pepper
olive oil for greasing the pan

For the garnish:
3/4 cup chopped parsley
1 thinly sliced green onion
1 clove garlic, minced
2 tbsp coarsely grated lemon zest

Chicken: Preheat the oven to 350 degrees. Lightly grease a baking dish with olive oil. Lay two lemon slices in the baking dish; lay one piece of chicken over each lemon slice; sprinkle with pepper. Mix together the mustard, thyme, and vinegar; spread half over each piece of chicken. Top each piece of chicken with two lemon slices; sprinkle with green onion. Bake about 40 minutes or until done. Top with a generous amount of parsley garnish. (Serve with lemon slices intact, but do not eat them.)

Garnish: Mix together chopped parsley, sliced green onion, minced garlic, and grated lemon zest.

Serves 2.

Smoky Almond Chicken

This is what happens when it is Passover, I have leftover almonds, and a new tin of pimenton de la Vera. Picture not forthcoming, because I kept forgetting to take one until all the chicken had been eaten.

Smoky Almond Chicken

1.5 lb boned, skinned chicken breasts or breast tenderloins
6 oz. sliced almonds
3 tbsp olive oil plus more to grease the pan
3 eggs, beaten
1/2 cup matzo meal
1.5 tbsp pimenton de la Vera
1/2 tsp black pepper
salt to taste

Preheat the oven to 350 degrees. In a skillet, heat olive oil over medium heat; add pimenton de la Vera and stir to combine well. Add the almonds and stir until well-coated and fragrant, about one minute. Turn off the heat but leave in the pan.

Oil the bottom of a roasting pan. Dredge each piece of chicken in matzo meal, dip in beaten egg, and coat with almonds. Place chicken pieces in pan, if possible spacing them slightly apart (mine were crowded, though, and turned out fine). Bake about 35-40 minutes or until juices run clear.

Serves 4.

Spicy Chickpea and Potato Soup

I've been cooking a lot of late, but nothing entirely new: a week where everything I cooked had cilantro green sauce in it, a lot of cooking from recipes, etc. But I finally made up a new recipe, and it is one of my favorite new recipes ever.

Spicy Chickpea and Potato Soup

4 cans chickpeas, rinsed well and drained
3 medium-large red potatoes, peeled and diced
1 very large sweet onion, diced
1 large red bell pepper, diced
3 cloves of garlic, chopped
6 oz. tomato paste
4 1/2 cups water (approximate)
1 tsp sweet Pimenton de La Vera (smoked paprika)
1 tsp dried oregano
1/2 tsp dried rosemary
1/2 to 1 tsp black pepper
VERY SMALL dash cayenne
3 tbsp olive oil
salt to taste

In the bottom of a large pot, saute the onions and bell pepper in the olive oil until the onions are translucent and beginning to be soft, about 7 minutes. Add the garlic and the Pimenton de La Vera, and cook until fragrant, about one minute. Add the chickpeas, 3 cups of water, potatoes, and spices. Bring to a boil; turn the heat down to a low simmer and simmer covered about 2 hours, stirring occasionally, until the potatoes are soft but still in cubes. You will probably have to add the rest of the water after about an hour and a half. Serve immediately with good crusty bread.

Serves about 5 as a main dish.