Mediterranean Chili

 prep time:  20 minutes

cook time:  7-8 hours (low) or 3.5 - 4 hours (high)

2 cans (28ozeach) chickpeas, drained and rinsed

1 can (28oz) diced tomatoes

1 can (14oz) vegetable broth

2 onions, chopped

10 kalamata olives, chopped

4 cloves garlic, chopped

2 tsp ground cumin

1/4 tsp ground red pepper

1/2 cup chopped fresh mint

1 tsp dried oregano

1/2 tsp grated lemon peel

1 cup crumbled feta cheese

1. Combine chickpeas, tomatoes, broth, onions, olives, garlic, cumin, and ground red pepper in slow cooker; stir to blend.  Cover; cook on Low 7-8 hours, or on High 3/5 - 4 hours.
2. Stir in chopped mint, oregano, and lemon peel; top each serving with feta.

Spanish Tortilla

 1 tsp olive oil

1 cup thinly sliced peeled potato

1 small zucchini, thinly sliced

1/4 cup chopped onion

1 clove garlic, minced

1 cup shredded cooked chicken

8 eggs

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper flakes

fresh tomato salsa (optional)

1. Heat oil in 10-inch nonstick skillet over medium-high heat.  Add potato, zucchini, onion, and garlic; cook and stir about 5 minutes or until potato is tender, turning frequently.  Stir in chicken; cook 1 minute.
2. Meanwhile, whisk eggs, salt, black pepper, and red pepper flakes in large bowl.  Carefully pour egg mixture into skillet.  Reduce heat to low.  Cover and cook 12 - 15 minutes or until egg mixture is set in center.
3. Loosen edges of tortilla and slide onto large serving platter.  Let stand 5 minutes before cutting into wedges or 1-inch cubes.  Serve warm or at room temperature.  Serve with salsa, if desired.

Savory Pita Chips

 2 whole wheat or white pita breads

olive oil

3 Tbsp grated parmesan cheese

1 tsp dried basil

1/4 tsp garlic powder

1. Preheat oven to 350.  Line baking sheet with foil.
2. Carefully cut each pita round half horizontally; split into 2 rounds.  Cut each found into 6 wedges.
3. Place wedges, inside layer down, on prepared baking sheet.  Brush lightly with oil.  Turn over; brush again.
4. Combine parmesan, basil, and garlic powder in small bowl; sprinkle evenly over pita wedges.
5. Bake 12-14 minutes or until golden brown.  Cool completely.

Cinnamon crisps:  substitute melted butter for olive oil and 2 Tbsp sugar mixed with 1/4 tsp ground cinnamon for the Parmesan cheese, basil, and garlic powder.

Falafel with Garlic Tahini Sauce

 1 cup dried chickpeas, sorted and rinsed

Garlic Tahini Sauce (recipe follows)

1 small onion, chopped

1/2 cup chopped fresh parsley

2 cloves garlic

1 Tbsp fresh lemon juice

2 tsp ground cumin

1 tsp ground coriander

1/2 tsp salt

1/2 tsp ground red pepper

vegetable oil

Pita bread, lettuce, tomatoes, chopped cucumbers (optional)

1. Place chickpeas in large bowl; cover with water by 3 inches.  Soak 8 hours or overnight.  Prepare Garlic Tahini Sauce; refrigerate until ready to serve.
2. Drain chickpeas; place in food processor.  Add onion, parsley, garlic, lemon juice, cumin, coriander, salt and red pepper. Pulse until mixture is smooth, scraping side of bowl frequently.  If mixture is too dry, add 1 to 2 Tbsp water.
3. Shape mixture into 1 1/2" balls with dampened hands.  Place on baking sheet lined with wax paper.
4. Pour oil into deep heavy saucepan to depth of 2 inches.  Heat over medium-high heat to 350.  Fry falafel in batches 3-5 minutes or until golden brown.  Remove with slotted spoon and drain on paper towels.
5. Serve with pita bread, lettuce, tomatoes, cucumbers, and Garlic Tahini Sauce.

Garlic Tahini Sauce

1/2 cup plain yogurt

1/4 cup tahini

3 Tbsp water

2 Tbsp fresh lemon juice

1 clove garlic, minced

1/2 tsp ground cumin

salt and black pepper to taste

Whisk all ingredients in small bowl until well blended.  Cover and refrigerate 1 hour before serving.

Bruschetta

 4 plum tomatoes, seeded and diced

1/2 cup packed fresh basil leaves, finely chopped

5 Tbsp olive oil, divided

2 cloves garlic, minced

2 tsp finely chopped oil-packed sun-dried tomatoes

1/4 tsp salt

1/8 tsp black pepper

16 slices Italian bread

2 Tbsp grated Parmesan cheese

1.  Combine diced tomatoes, basil, 3 Tbsp oil, garlic, sun-dried tomatoes, salt and pepper in large bowl; mix well.  Let stand at room temperature 1 hour to blend flavors.

2.  Preheat oven to 375.  Place bread on baking sheet. Brush remaining 2 Tbsp oil over one side of each bread slice; sprinkle with cheese.  Bake 6 to 8 minutes or until toasted.

3.  Top each bread slice with 1 Tbsp tomato mixture.

Fresh Vegetable Lasagna

This was OMG so freaking good!  I used an 8oz package of sliced mushrooms, so that was a little more than called for in the recipe, but we all love mushrooms so that just made it even more yummy.  I also tried using the "oven ready" lasagna noodles, but the top layer didn't cook through so it ended up a bit crunchy and chewy.  Next time I will cook the noodles as directed.

8oz uncooked lasagna noodles

1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry

1 cup shredded carrots

1/2 cup sliced green onions

1/2 cup sliced red bell pepper (1-inch pieces)

1/4 cup chopped fresh parsley

1 tsp salt, divided

1/2 tsp black pepper

2 cups ricotta cheese

1/2 cup buttermilk

2 eggs

1 cup sliced mushrooms

1 can (14oz) artichoke hearts, rinsed, drained, and chopped

2 cups (8oz) shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1.  Cook pasta according to package directions.  Rinse under cold water; drain well.  Set aside.

2.  Preheat oven to 375.  Combine spinach, carrots, green onions, bell pepper, parsley, 1/2 tsp salt and black pepper in large bowl; set aside.

3.  Combine ricotta cheese, buttermilk, eggs, and remaining 1/2 tsp salt in food processor or blender.  Process until smooth.

4.  Spray 13x9 inch baking pan with nonstick cooking spray.  Arrange 1/3 of lasagna noodles in bottom of pan.  Spread with half of cheese mixture, half of vegetable mixture, half of mushrooms, half of artichokes, and 3/4 cup mozzarella cheese.  Repeat layers, ending with noodles on top.  Sprinkle with remaining 1/2 cup mozzarella and Parmesan cheese.

5.  Cover; bake 30 minutes.  Remove cover; bake 20 minutes or until bubbly and heated through.  Let stand 10 minutes before cutting into pieces.

Halibut Provencal

 I fixed this tonight with a vegetable lasagna (recipe here).  I substituted mahi mahi for the halibut, and celery for the fennel bulb

2 tbsp olive oil, divided

2 cups thinly sliced and chopped fennel bulb

1 cup finely chopped onion

1 can (28oz) diced tomatoes

2 tbsp minced orange peel

2 tsp herbes de Provence

4  (4oz) halibut steaks (1/2 inch thick)

1/4 cup plain dry bread crumbs

1 tbsp grated Parmesan cheese

2 cloves garlic, minced

1 tsp paprika

1/2 tsp black pepper

1/4 tsp salt

minced fresh basil or parsley (optional)

1.  Heat 1 tbsp oil in large skillet over medium heat. Add fennel and onion; cook and stir 5 minutes or until crisp-tender.  Add tomatoes, orange peel, and herbes de Provence; cook and stir 10 minutes.

2.  Meanwhile, combine bread crumbs, cheese, garlic, paprika, pepper, and salt in small bowl.

3.  Place halibut over vegetables; drizzle with remaining oil.  Sprinkle bread crumb mixture over fish.  Cover and cook 5 to 6 minutes or until fish begins to flake when tested with fork.  Garnish with basil.

Tip:  for a golden, crispy topping, preheat broiler.  Place skillet under broiler; broil 1-2 minutes or until bread crumb mixture is golden brown.  Sprinkle fish with mined basil, if desired.