Shells with Garbanzos, tomatoes and Cumin

I was sitting in the pediatrician's office last week and picked up a copy of Rachael Ray's magazine. There was a spaghetti recipe that caught my eye. I noticed that it contained canned tomatoes, chick peas, parsley, cumin, other spices and Parmesan.  I made a mental not of these ingredients and created my own version for dinner that night.

I like to cook vegetarian dishes a couple of times a week. The kids don't mind and they loved this one!

Ingredients:
1 can chopped canned tomatoes, 8 oz
2 cans garbanzo beans, drained and rinsed
3 cloves of garlic, finely minced
1 handful fresh parsley, chiffonaded
2 tsp (or more to taste) cumin
2 tsp (or more to taste) ancho chili powder
1 tsp (or more) sea salt to taste
1 tsp (or more) pepper to taste
2 tbs capers
1/2 cup fresh Parmesan cheese shredded or grated
Olive oil to drizzle

In a large pan pour a small amount (1 or 2 tbs of olive oil) and and turn to med high, when the oil is hot add the garbanzos and saute until lightly browned. Turn heat down a little add the garlic and mix well. Add the cumin, chili powder, sea salt and pepper. Mix well so that all the spices are incorporated. For those of you who want more kick add another teaspoon or so of the cumin and chili powder. Stir well. Add the tomatoes and capers, stir and let sit over low-medium heat.

Meantime bring a large pot of water to a boil. When ready add your pasta (shells) and cook per directions on package.

When pasta is ready drain and return to pot with a little bit of the pasta water remaining. To the sauce add the parsley, and the Parmesan. Mix well and then pour the mixture over the pasta. Toss taste to see if salt and pepper are needed and serve!

A Perfect Pot Roast

It was just one of those pot roast days. The rains and the winds came pelting down, stinging and drenching us the minute we stepped out from our shelter. The weather was not kind and today was one of those bone-chilling days when nothing you do, save for a long and luxurious bath, will warm you. Today was one of those days where you needed food to nurture your heart and soul. A simple, tender aromatic pot roast with a side of buttered and salted egg noodles hit the spot!

What I love about pot roast is that save for the actual time browning the meat, it's a meal that cooks itself so all you have to do is let it simmer away on the stove while you tend to whatever needs your attention, or crawl under a blanket with a good book in front of a fire or curl up in front of a good old movie... Miracle on 34th Street, White Christmas or The Bells of St. Mary's would be perfectly appropriate!

Ingredients:

1 3-4 lb roast, trimmed of excess fat and seasoned with salt, pepper and garlic powder
Olive oil
1 lg can of crushed tomatoes
2 cups of beef broth
2 bay leaves
4 cloves of garlic
6 - 8 carrots peeled and cut in half
2 tbs Herbes de Provence
1 1/2 - 2 packages of mushrooms, washed, stems removed and sliced
1onion sliced (thick slices are fine)

Pour enough olive oil to thinly cover the bottom of a dutch oven or large and deep pot.
Place roast in the middle and brown each side until a nice crust is achieved.
Add tomatoes and broth
Add seasonings and vegetables.
Cover and let simmer about 3 hours.

After 3 hours removed pot roast and place on cutting board to cool.
Remove bay leaves and discard.
Remove carrots and slice. (If I toss them in sliced I find they get too mushy. By slicing them after then have cooked, the carrots are soft but not overcooked.)
Placed sliced carrots back into the pot.
If you feel that too much of the liquid has evaporated add a cup or so more of the beef broth.

Cut pot roast in to thin slices, cutting with the grain.

Place meat on a large plate. Spoon out some of the sauce and vegetables and place on top of the meat. This helps to ensure that the meat is soft and has all the flavors of the wonderful herb and vegetable-infused gravy.

Plave the rest in a serving bowl.


Serve with roasted potatoes, or our favorite buttered egg noodles!