Cuisine Eric

I am a meatball fiend.  And I love olives.  Bingo - Meatballs Putanesca. Tomato Sauce: 1/2 sweet yellow onion, finely diced 2 cloves garlic, minced 1 tsp herbs de Provence, or Italian herbs 1/2 tsp crushed red pepper flakes 1 6-oz can tomato paste 1 15-oz can petite diced tomatoes, drained, liquid reserved 1 28 oz can crushed tomatoes 1 tsp salt 2 tsp sugar Wet mix: 1/2 sweet yellow onion, grated (about 1/2-3/4 cup) 1 egg, beaten 1/2 cup Panko crumbs 1 Tbsp favorite hot sauce 1 Tbsp Worcestershire sauce 1/2 cup Parmesan cheese, shredded (or other favorite cheese) 1 tsp herbs de Provence, or Italian herbs 1 clove garlic, minced through a press palmful fresh parsley leaves, finely minced 1 lb ground beef 12 oz rigatoni 1 cup olives - I used kalamata and castelvetrano olives shredded parmesan cheese for garnish dash fresh pico de allow salsa for garnish, if desired Make the sauce. Sauté the onion in a dash of olive oil for a

This is a rich couscous preparation worthy of a main dish, or otherwise a hearty side dish. 1 cup couscous (I used whole wheat) 1 Tbsp tomato paste 1/2 tsp ground cumin 1/2 tsp ground cinnamon 1/2 tsp red miso 1-1/2 cup water 1/2 tsp salt 1 zucchini, cubed 1/2 yellow sweet onion, diced 1 red pepper, diced 2 medium eggplants, cubed 2 cloves garlic, minced 1 Tbsp fresh thyme leaves, chopped dash salt and fresh ground pepper to taste dash crushed red pepper flakes, to taste Toast the couscous in a dash of olive oil in a medium pot for 3-4 minutes, until they emit a nutty aroma.  Stir very, very often to avoid burning.   Add the tomato paste with the cumin and cinnamon and cook together 2-3 minutes, until the tomato paste darkness to enrich its flavor.   Add the miso, water and salt and bring to a gentle boil.  Reduce to a simmer, cover and cook for about 6-8 minutes, or until all the water has been absorbed. Meanwhile, sauté the zucchin

This is an infinitely variable feast.  You can make this with leftover rice, or beans.  You can pop opened a can of chili beans in sauce and omit a whole step.  You can use cabbage.  You can use kale.  You can top with sour cream. You can use whatever salsa you like or have. The basics are a rice pilaf with lots of veggies, creamy beans flavored with Tex Mex tones, some crunchy greens and kicked up salsa.  And of course lemon or lime.  Using leftovers (I freeze rice pilafs), this can be a very fast, wholesome vegetarian meal. Black Beans: 1 can black beans, drained lightly 1/4 cup water 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp turmeric 1/4 tsp cumin Rice pilaf: 1/2 cup short grain brown rice 1/4 cup multicolor quinoa 1/4 cup pearled barley 1/2 tsp salt 2 cups water 1/4 cup corn kernels 1/2 red pepper, finely diced 1/2 sweet yellow onion, finely diced - about 1/2 cup 1 small sweet potato, peeled and finely diced greens for gar

This is a quick way our Aunt Charlotte would do a spectacular chicken - use whatever salsa you have on hand. 5 pieces leg and thigh chicken 1 cup fresh pico de gallo salsa 12-15 orange grape tomatoes, halved lengthwise dash cumin dash cinnamon dash coriander salt and pepper to taste 1/2 cup dry white wine Salt and pepper chicken to taste.  Brown chicken at 375F in a convection oven for 30 mins.   Season lightly with cumin, cinnamon and coriander. Cover with pico de gallo and orange tomatoes.  Pour wine over chicken. Bake another 20-30 minutes, until chicken is cooked through. Serves 4-6.

Inspired by a fantastic outdoor farmer's market in St. Petersburg, Florida, a feast eaten outdoors on the lanai by the pool.  What a nice way to bring in the new year. 16 oz button mushrooms, diced 1 leek, cleaned and diced 1 yellow pepper, thinly sliced 1 orange pepper, thinly sliced 12 oz crinkle cut carrots 3 cloves garlic 4 cups fresh tortellini 4 cups small broccoli flowerets 12 oz snow peas, cut diagonally 1 cup chicken broth 1/2 cup dry white wine 1 Tbsp cornstarch whisked with 2 Tbsp water 1/2 tsp crushed red pepper flakes 1 Tbsp fish sauce Bring a pot of well salted water to a boil for the pasta.   Meanwhile, sauté the mushrooms in a dash of olive oil until they release what water they will, and brown up a bit.  Set aside.  In the same skillet, sauté the leek in a dash of olive oil and two tablespoons water.  Cook until the water evaporates and the leek softens.  Add the garlic and cook another 2-3 minutes. As the veggies