Pot Roast is always a winner!

Pot Roast is always a welcome winner!

CHUCK POT ROAST

• 2 tablespoons olive oil

• 3-4 pound chuck roast

• 4-6 carrots, peeled and cut into chunks

• 12-16 baby potatoes

• 2 medium onions, sliced

• 6-8 plum tomatoes, cut up

• 2 cloves garlic, finely chopped

• 1 cup red wine

• 1 cup beef broth

• salt and freshly ground black pepper

• 3-4 sprigs fresh thyme

Preheat the oven to 250F. Heat the olive oil in a large oven-proof casserole on the cooktop on high heat. Sear the meat surface on both sides (about 2-3 minutes per side). Remove the pan from the cooktop. Scatter the carrots, potatoes, onions, tomatoes and garlic over and around the meat. Pour in the wine and broth. Sprinkle the ingredients with salt and pepper. Place the thyme sprigs on top. Cover the casserole. Place in the oven. Cook for about 4 hours or until the meat is tender.

Makes 4-6 servings

Mujadara, the answer to Vegetarian Thanksgiving

Our Thanksgiving feast has the usual turkey, stuffing, cranberry something-or-other and so on. But I also serve at least one vegetarian main course, usually some version of Mujadara, made with either bulgur wheat, kaniwa or brown rice. It’s a simple dish, everyone loves it and I can make it ahead. Over the years I learned it’s best to cook the onions in advance so they get nice and soft and the savory oniony liquid leaches out perfectly to moisten the grains. Here is the recipe - make all the parts ahead, put it together later and reheat to serve:

BROWN RICE MUJADARA

• 1/2 cup olive oil

• 5-6 large yellow onions, peeled and sliced

• 1 cup brown rice

• water or stock

• 1 cup lentils

• 1 teaspoon ground cumin, optional

• 1/2 cup chopped fresh parsley

• salt to taste

Heat 4 tablespoons of the olive oil in a large sauté pan over low-medium heat. Add the onions and cook, stirring occasionally, for about 15 minutes or until the onions are soft and brown. Spoon the onions into a container and cover the container. Refrigerate when cool if not serving the dish immediately. Place the rice in a saucepan, cover with 2 cups water or stock, bring to a boil, stir and cover the pan. Turn the heat to low and cook for about 30 minutes or until tender. Spoon the rice into a bowl. While the rice is cooking, place the lentils in a saucepan and cover with water or stock. Bring to a boil over high heat. Lower the heat, cover the pan and cook for about 25 minutes or until tender. Drain and add to the rice. Stir in the remaining 4 tablespoons olive oil. Add the cumin, if used and the parsley. Toss the ingredients. Add salt to taste. If serving immediately, stir in the onions with any accumulated juices, mix and serve. If serving at a later time, add the onions and juices, place in an ovenproof casserole and reheat, covered, in a preheated 350F degree oven (about 25 minutes).

Makes 6 servings

Dairy-free Pumpkin Pie

Years ago I gave up trying to cook everything the day before Thanksgiving. I do as much as I can well ahead of time and really, no one knows the mashed potatoes and stuffing have been sitting in my fridge for a couple of days. Or if they did, no one cares. So last weekend I started my holiday cooking. Here's one of the desserts - a dairy-free pumpkin pie. It's going right into the freezer.

DAIRY-FREE PUMPKIN PIE

• 1-3/4 cups mashed pumpkin (not pumpkin pie mix) (one 15 ounce can)

• 1/2 cup sugar

• 1/4 cup dark brown sugar

• 3 large eggs

• 1-1/2 cups coconut milk

• 1 teaspoon ground cinnamon

• 1/2 teaspoon grated nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon salt

• 1 9-inch unbaked dairy-free pie crust

Preheat the oven to 425 degrees. Beat the pumpkin, sugar and brown sugar with a whisk or electric beater set at medium for a minute or until well blended. Beat in the eggs, one at a time. Stir in the coconut milk, add the cinnamon, nutmeg, ginger and salt and beat ingredients for a minute or until well blended. Pour into the pie crust. Bake for 15 minutes. Reduce the temperature to 350 degrees and bake for another 40-45 minutes or until set. Remove from the oven and let cool. 

Makes one pie serving 8-10 people

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Turkey Breast Southwest Style

If you think the recent election showed how petty politics can be, believe me, the squabbles over nonsense are nothing new. Take Thanksgiving. In 1939, it was on the last Thursday in November. But retailers wanted to have more days for Christmas shopping so they convinced president FDR to change the date to the 4th Thursday. Republicans refused to comply with a Democratic president's plan! GOP states continued to celebrate on the last Thursday and for years there were two Thanksgivings!

Even after a joint resolution of Congress, some states refused to comply. It wasn't until 1957 that every state celebrated on the 4th Thursday. The last holdout was Texas.

Mmmmm.

I am happy to celebrate this coming Thanksgiving with everyone else on the 28th, the 4th Thursday. So, with a wink and a nod to Texas, here's a recipe for Southwest style turkey breast for those who don't want to roast a whole turkey on Thanksgiving or any other time. (If you do, double the seasonings and juice).

Follow me on Instagram @RonnieVFein

Turkey Breast, Southwest Style

1 half turkey breast about 3 pounds

3 tablespoons olive oil

2 cloves garlic, mashed

2 teaspoons chopped fresh oregano

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 cup apricot or orange juice

salt if desired

Preheat the oven to 400 degrees. Rinse and dry the turkey and place it skin side up in a roasting pan. Combine the olive oil, garlic, oregano, chili powder, cumin, and cayenne pepper and brush the turkey with this mixture. Sprinkle with salt if desired. Place the turkey in the oven and immediately reduce the heat to 350 degrees. Roast for 20 minutes. Pour the juice over the turkey. Roast for another 40-65 minutes, basting occasionally, or until a meat thermometer stuck into the thickest part of the breast reads 160 degrees. Remove the turkey from the oven and let rest for about 15 minutes before carving.

Makes 4 servings.

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Fruit and Green Tomato Chutney

It’s that time of year again — there are still some ripe red tomatoes, lots of basil and a couple of eggplants in my garden, but mostly green tomatoes, (mostly still-green cherry tomatoes). They’ll ripen if I keep them on the vine but frankly, I have had so much success in the past using them for chutney, that that’s what I’ve been doing.

This chutney lasts for months in the fridge. I always make a few jars of it. We love it with any kind of meat and also roasted or grilled chicken. Think of this as a good relish that pairs well with your Thanksgiving turkey.

It’s a good gift too, for the chutney lovers in your life.

FRUIT AND GREEN TOMATO CHUTNEY 

• 6 apples or pears, peeled, cored and chopped

• 2 pounds green tomatoes, chopped

• 2 medium onions, peeled and chopped

• 2 small chili peppers such as serrano, deseeded and chopped

• 1 large clove garlic, chopped

• 2-1/2 cups chopped dried fruit (such as figs, dates, apricots, pears, raisins)

• 1/2 cup crystallized ginger

• 3 cups any kind of fruit vinegar

• 1/4 cup Balsamic vinegar

• 2 cups sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon ground cloves

• 2 teaspoons kosher salt

• 2 teaspoon mustard seeds

Place the fresh fruit, tomatoes, onions, chili peppers, garlic, dried fruit, crystallized ginger, cider vinegar, Balsamic vinegar, sugar, cinnamon, cloves, kosher salt and mustard seed in a large saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and cook for 2 to 2-1/2 hours or until very thick.  

Makes about 6 cups

Just a Sandwich, Egg and Pesto

Sometimes you just want a sandwich for dinner, right? Maybe you’re tired or it’s too hot to cook or you want a quick meal. Whatever.

My Mom made sandwiches for dinner and so do I. It can be as satisfying as a tradtional dinner but much easier and such a good choice when you don’t feel like fussing.

Here’s one to try:

Avocado, Egg and Tomato Sandwich with Pesto Mayonnaise

• 3 tablespoons mayonnaise

• 4 teaspoons olive oil

• 2 tablespoons grated Parmesan cheese

• 2 tablespoons chopped fresh basil

• 1 small clove garlic, finely chopped

• 4 slices Tuscan-Italian style bread

• 2 teaspoons butter

• 2 large eggs, beaten

• 1 avocado, sliced

• 1 tomato, sliced

In a bowl, combine the mayonnaise, olive oil, Parmesan cheese, basil and garlic and mix thoroughly. Refrigerate until ready to use (may be made 2 days ahead). Toast the bread slices lightly. While the bread is toasting, heat the butter in a small pan over medium heat. When the butter has melted and looks foamy, pour in the eggs and cook, moving the egg around slightly to allow wet portions to reach the bottom of the pan. When the egg is almost cooked, flip it over, cook briefly and remove from the pan. Spread some of the pesto mayonnaise on 2 slices of the toasted bread. Top each with half the cooked egg. Top with slices of avocado and tomato. Cover with remaining bread slice. Cut sandwiches in half.

Makes 2 servings

Roasted Soy and Honey Glazed Salmon

We eat salmon so often that I have dozens and dozens of recipes — I could write another book!

I usually try a new recipe each time I make salmon but every once in a while I come back to a few favorite recipes that we like eating again and again: Roasted Salmon with Orange-Mustard Butter; Pistachio Crusted Salmon and Roasted Salmon with Lemon, Rosemary and Coriander.

And this one:

ROASTED SALMON WITH HONEY AND SOY

• 4 salmon filets, each about 5-6 ounces

• 3 tablespoons butter or olive (or avocado) oil

• 2 cloves garlic, finely chopped

• 1/4 cup honey

• 1/4 cup soy sauce

• 1/2 teaspoon hot sauce (such as Sriracha), or more to taste

• 2 tablespoons lemon juice

• chopped scallion for garnish

Preheat the oven to 400 degrees. Place the salmon in a deep baking dish. Place the butter, garlic, honey, soy sauce, hot sauce and lemon juice in a saucepan and cook over high heat for 4-5 minutes or until thickened to the consistence of heavy cream. Spoon the sauce over the salmon and roast for about 10-12 minutes or until nicely glazed. Sprinkle with chopped scallion.

Makes 4 servings

Plum Crisp with Oat and Coconut Crust

I love when August comes because I can find so many different varieties of plums in the market. I have made this easy plum crisp with all sorts of plums — they all work deliciously.

Plum Crisp with Bread Crumb and Coconut Crust

• 6 tablespoons butter or solid coconut oil or margarine

• 2 cups fresh bread crumbs

• 1/2 cup shredded coconut

• 1/3 cup brown sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• pinch of salt

Melt the butter and set it aside to cool. Place the bread crumbs, coconut, brown sugar, cinnamon, nutmeg and salt in a bowl and mix to combine them evenly. Add the melted butter, mix and set aside to use as a crust.

filling:

• 2 pounds plums

• 2 tablespoons flour

• 1/3 cup sugar

• 1/2 teaspoon cinnamon

• 1 tablespoon lemon juice

Heat the oven to 375F. Slice the plums and place the slices in a mixing bowl. Add the flour and toss to coat the fruit with the flour. Add the sugar, cinnamon and lemon juice and mix thoroughly. Place the fruit in a baking dish and scatter the crust ingredients on top. Bake for about 45 minutes or until the top is crispy and browned.

Makes 6 servings

Vegetables in Coconut Curry

One of my favorite meatless meals is a dish I ate when traveling in Malaysia: stirfried vegetables in coconut curry sauce. I’ve made this dish often over the years, substituting vegetables here and there, but the recipe is basically the same every time and always a winner!

It’s perfect when served over either cooked rice or noodles.

Stir-fried Vegetables with Lemongrass and Coconut Curry

• 2 stalks lemongrass

• 2 baby bok choy

• 3 tablespoons vegetable oil

• 8 asparagus spears, cut into bite size pieces

• 2 medium carrots, shredded

• 1 small red bell pepper, cut into bite size pieces

• 3 tablespoons water

• 1 large shallot, chopped

• 2 teaspoons chopped fresh ginger

• 2 cloves garlic, chopped

• 1 small chili pepper deseeded and chopped

• 1 cup bean sprouts

• 1 teaspoon curry powder

• 2 pinches ground cinnamon

• 1/2 cup coconut milk

• 1/4 cup vegetable stock

• salt to taste

• cooked rice

Remove the soft, inner core from the lemongrass bulbs and chop them into small pieces. Set aside. (Use the leaves for other purposes). Wash each bok choy leaf, snapping it off the stem to make individual pieces. Dry the leaves and set them aside. Heat 2 tablespoons of the vegetable oil in a wok or stirfry pan over medium-high heat. Add the bok choy leaves, asparagus, carrots and bell pepper and stirfry for one minute. Add the water, cover the pan and cook for about 2 minutes or until crispy and tender. Dish out the vegetables and set them aside. Discard any pan liquid. Heat the remaining tablespoon vegetable oil in the pan. Add the shallot, ginger, garlic, chili pepper and lemongrass and stirfry briefly. Return the vegetables to the pan. Add the bean sprouts and toss the ingredients to distribute them evenly. Sprinkle the ingredients with curry powder and cinnamon and toss. Pour in the coconut milk and vegetable stock. Sprinkle with salt to taste. Bring the ingredients to a simmer and cook for 2-3 minutes. Pour the vegetables and sauce over the rice and serve.

Makes 4 servings

Grilled Corn and Green Bean Salad

Grilled Corn and Green Bean Salad

I’ve made this corn salad many times — changing the veggies depending on what I have on hand. Also, I love the way it tastes with corn that’s been grilled, but if I have leftover steamed corn I use that and occasionally make the salad with defrosted frozen corn kernels.

Other changes: asparagus for the green beans, cherry tomatoes for large tomato, scallion for the red onion. Don’t like spicy food? You can leave out the chili pepper.

Have it your way:

Grilled Corn and Green Bean Salad

• 3 cups grilled corn kernels (from 2 large grilled ears of corn)

• 1 cup cut up cooked green beans

• 1 cup cut up tomatoes

• 1 avocado, peeled and diced

• 1/4 chopped red onion


• 1 small chili pepper, deseeded and chopped

• 3 tablespoons extra-virgin olive oil


• 2 tablespoons lime juice


• 1/4 cup chopped fresh basil

• salt
 and freshly ground black pepper 
to taste

Place the corn kernels, green beans, tomatoes, avocado, onion and chili pepper in a bowl. Pour in the olive oil, lime juice and basil and toss. Season to taste with salt and pepper.

Makes 6 servings