Greek Stewed Green Peas

This was from the recipe of Mia Kouppa. Recently, I made a version based on this recipe, using every shortcut that could make it easy (as I was pretty tired) ... which made it less like the recipe. However, it was so easy, and so tasty, that it made me feel better.

I decided to make it again, this time "by the book," and stuck pretty close to the recipe. Well, half a recipe. I found that when I defrosted a bag of frozen peas in the microwave, all the ice/water seemed to have evaporated, and so they didn't need to be drained. That bag was equal to about a half-recipe.

As you can see here from pics 1 and 2, I enjoyed them with rice. They were also good with pasta. I liked it with an omelette on the side. I think it might also be good mixed into some egg as part of an omelette, or as a frittata if you also mixed in spaghetti or other similar noodles with the egg and veggies. Well, however you serve it, I found it warm and comforting.

Mia Kouppa Website, Stewed Green Peas

Shakshouka-style: 

Egg Poached in Tomatoes & Zucchini

I thought something bright and cheerful was in order here, after a gloomy few days of weather. 

I seem to remember my grandma used to make me a simple dish of just tomatoes and zucchini, cooked together with some oil. That's the kind of delicious dishes she used to make for me: nothing fancy, but full of flavor and love.

I had zucchini, and a can of diced tomatoes, and olive oil. I put them all in a pan, and cooked them together on medium/medium-low, stirring every so often, for about 30-40 minutes. I had other things to do in the kitchen at the same time, so this was not a problem.

When the sauce was "done" to my liking, I cracked an egg into it, covered the pan, and cooked it on medium-low/low for about 10 minutes. I know that many recipes for Shakshouka call for the egg to cook less; it's personal preference here. (Shakshouka is a North African dish of tomatoes and peppers cooked together, as a base for poaching eggs in this manner.) You can use any leftover sauce for pasta, if you like.

Youvetsi 

(Greek Baked Orzo, Tomato, & Chickpeas)

This was from the recipe of Mia Kouppa. I made it very similar to the recipe, but used some leftover chickpea filling (for the Sambusak post above), instead of plain canned chickpeas. I have to put chickpeas through a food processor or the equivalent, or it's not good for me to eat them. Therefore, the chickpeas disappear into the dish. The result was creamy and comforting, and I'm sure I'll make it again! 

Mia Kouppa Website, Youvetsi with chickpeas

Pizza 

with Puli Gozzo [Gotsu?] Topping

(South Indian Tomato & Eggplant Sauce) 

I think this pizza actually looked better after I cut it, but by then, I just wanted to have some and not take a pic.

Greek-style Stewed Green Peas

This was based on the recipe of Mia Kouppa. I kept thinking how nice this would be, which meant I should make it! 😉 However, I was too tired to follow the recipe properly, so I made some "adjustments": frozen chopped mirepoix (onion, celery, carrot) and frozen peas-and-carrots; frozen chopped cauliflower instead of potato; no tomato sauce at home, but leftover canned diced tomatoes were handy. 

I didn't defrost/drain any frozen veggies, or drain the tomatoes. I just remembered what my mom said to do when something has too much liquid: Cook a bit extra, uncovered, until the liquid evaporates.

It was either make the dish this way, or not at all (with apologies to Mia Kouppa for not following their great recipe). (I guess I was really tired, and needed all those veggies!). Hopefully, next time, I could make it more properly. For this time, though, it was great!

Mia Kouppa Website, Stewed Green Peas

Gozzo/Gotsu 

(South Indian Tomato & Onion Sauce)

This is a South Indian sauce with mustard seeds, onions, and tomatoes. It's nice with a milder main dish like Khichdi (rice & dal) or Upma (like savory cream of wheat). I think the first time, I made it to go with Ven Pongal (rice and dal). I know my South Indian friend approved of the combination! (The recipe is from Julie Sahni's Classic Indian Vegetarian and Grain Cooking.)

Spaghetti with Carrots & Sauce

The sauce is store-bought pizza sauce = what I had. A few weeks ago, when I made Carrot & Zucchini Kofta with grated veggies, some of the ends of the carrots didn't quite get grated. However, I didn't want to waste them. So, I added them to the water for the spaghetti. When I'm just making a small amount of pasta like this, I like to use a small pan and less water. Once the pasta is cooked, I add some sauce, and cook it a little further, until it looks like this. I might add some dried Italian herb seasoning, as I did this time, for a little extra flavor. And here we are! 

Spaghetti with Carrots & Sauce

The sauce is store-bought pizza sauce = what I had. A few weeks ago, when I made Carrot & Zucchini Kofta with grated veggies, some of the ends of the carrots didn't quite get grated. However, I didn't want to waste them. So, I added them to the water for the spaghetti. When I'm just making a small amount of pasta like this, I like to use a small pan and less water. Once the pasta is cooked, I add some sauce, and cook it a little further, until it looks like this. I might add some dried Italian herb seasoning, as I did this time, for a little extra flavor. And here we are!

Shell Pasta

 with (Store-bought) Veggie Marinara Sauce 

& Homemade Paneer (Indian cheese)

I made paneer with the last of the milk (before it spoiled). I decided on pasta for supper, as I hadn't had any in a while, and added a little whey (liquid from the paneer) to the cooking water. Once the pasta was cooked, I added sauce (which has extra veggies = why I bought it), continued to cook it, and then mixed in fresh paneer. The next day, I added a little extra paneer. It was a mild and creamy pasta, that felt nourishing.

Mumbai Masala Matzah/Matzah Bhaji 

(Indian Snack Sandwich with Spiced Veggies)

This recipe is based on Rekha Kakkar's Mumbai Masala Pav [Pav Bhaji] recipe, as seen in her recent Instagram post. This was a very quick and simple way to prepare the veggies, with matzah used here as a substitute for the pav (roll). I did have to use oil instead of butter (too rich) to cook the veggies, but ventured to try a little coconut oil for the actual "sandwich" with the matzah. I liked the results, and hope to try this again soon, either with pav rolls, or with any other kind of bread which I have handy. 

@rekhakakkar Instagram, Mumbai Masala Pav video

Rekha Kakkar Photography Facebook

Spaghetti, Roasted in Olive Oil, with Tomatoes

This spaghetti was roasted in some olive oil until lightly browned in places, and then cooked in canned tomatoes and tomato sauce (with added water). I added some frozen green peas for extra color and veggies. I then seasoned it with dried Italian herbs, dried basil, a little onion powder, and salt. Usually when I make this, I add extra pasta, so this time, I overcompensated, and added extra water! Therefore, it was a bit soupy, until I cooked it for extra time. After that, it became merely saucy. This just means it's nice to have with some bread, to soak up the extra sauce!

"Spanish Sauce"

#fbf : My grandma used to make this for me, and now I make it for myself. She always called it "Spanish Sauce," although I don't know that it's an authentic Spanish recipe. It generally starts with olive oil and onions, and always includes tomatoes and green bell peppers, with tomato sauce. Everything is cooked together until you feel it's "done." Grandma used to serve this sauce with eggs or over rice. It's very simple to make, and very delicious! 

Tomato Thokku (South Indian Tomato Pickle)

This was from the recipe of Hebbar's Kitchen from a few days ago. There are often items that I don't have at home, or have to be careful about eating, so I'm always having to modify recipes. The original recipe calls for tamarind and jaggery, which I didn't have, so I used lemon juice and brown sugar. I can't eat things that might be too sour, so I added just a little extra sugar, and too bad that I also had to leave out the chilies. However, it was so very delicious, and so easy! I was inspired to make it by the 3 fresh tomatoes I had leftover after using the others for pizza. I'm sure I'll be making it again, hopefully some time soon 

Hebbar's Kitchen Website, Tomato Thokku Recipe

Pizza with Fresh Sliced Tomatoes & Tomato Sauce

I've thought for a while that it might be nice to try topping pizza with sliced tomatoes, instead of just sauce. When I found some nice tomatoes on sale at the store the other day, I decided it was time to try it out. I baked the pizza at 450 F for about 24 minutes. I really enjoyed the result! The next day, when I reheated a piece in the toaster oven, I topped it with some mozzarella cheese. Yummy both ways! 

Tomato Rasam

This is a South Indian soup-like dish, with basmati rice. Recipe from Healthy South Indian Cooking: Expanded Edition by Alamelu Vairavan and Patricia Marquardt. The authors say, ". . . Tomato Rasam is thought to be an excellent remedy for colds and sore throats." Perfect for this time of year. It's very easy to make this rasam, especially when you already have leftover canned tomatoes and tomato sauce, from sambhar made a couple of days ago. You can even add a couple of leftover zucchini and moong dal vadas to your bowl of rasam, for protein.

Eggs poached in tomato-&-zucchini sauce

I was probably thinking of shakshouka at the time. Good with toasted pita bread broken up into "chips," or toast, rice, or even pasta.

"Spanish Sauce" with Tomatoes & Green Peppers (another view)

Another view of a dish my Grandma called “Spanish Sauce,” that she often made. I don’t know that the recipe is actually from Spain, though. 

It consists of some onions and olive oil, but is mostly tomatoes, green bell peppers, and tomato sauce. You can use canned tomatoes and sauce, and frozen peppers, if that’s easier. Grandma would have to make dinner for her family quickly after coming home from work, so she’d completely understand.

She served it over rice, and also with egg omelettes.

"Spanish Sauce" with Tomatoes & Green Peppers

A dish my Grandma called “Spanish Sauce,” that she often made. I don’t know that the recipe is actually from Spain, though. It consists of some onions and olive oil, but is mostly tomatoes, green bell peppers, and tomato sauce. 

You can use canned tomatoes and sauce, and frozen peppers, if that’s easier. Grandma would have to make dinner for her family quickly after coming home from work, so she’d completely understand.

She served it over rice, and also with egg omelettes.