Mexican Pasta Salad

Wow, it's been forever. This is what happens in DC during August -- everyone goes on vacation, even food bloggers. The beau and I enjoyed a delightful week hiking in the Pacific northwest earlier this month, and I've just stayed in that vacation mentality with regards to posting new recipes and photos.

But I'm going to whip myself back into shape, starting with this delightful Mexican pasta salad. I feel like I've been making a lot of pasta salads this summer, but what's not to like about them? When you balance out a moderate amount of pasta (i.e.: carbs) with lots of fresh veggies and a light but flavorful dressing, you end up with a surprisingly healthy meal. Perfect for end-of-summer produce, too!

Mexican Pasta Salad
From Moosewood Restaurant Low-Fat Favorites

• 8 oz short pasta (such as rotini, elbows, penne, or a mix)


• 1 cup fresh or frozen corn kernels


• 3 scallions, sliced


• Bell pepper (any color), chopped


• 14-oz can black beans, rinsed and drained


• Medium tomato, chopped


• 1/4 cup olives (Spanish, or whichever variety you prefer), chopped


• 1/4 cup cilantro (more or less, to taste)


• 2 teaspoons olive oil


• 3 tablespoons fresh lime juice


• 2 teaspoons cumin


• Salt and pepper


• Cheddar cheese, grated (optional--vegans can omit)

Cook pasta according to package instructions. Add the corn kernels to the pot during the last 2 minutes of cooking time. Drain, rinse with cold water, and set aside.

Meanwhile, in a large bowl, combine scallions, bell pepper, black beans, tomato, olives, cilantro, olive oil, lime juice, cumin, and pepper. Add the pasta and corn, and salt to taste. Serve with grated cheddar (if using) and extra cilantro.

Roasted Tomato Enchiladas

This is one of my fave quick and easy dinners. I've made it a couple times now, so I was actually kind of surprised to learn that I had never posted it to the ol' blog. What?! I shall now rectify the situation immediately.

There's not too much introduction needed for this recipe. It produces a tray of delicious enchiladas stuffed with chewy tofu cubes, black beans, and cumin and smothered with roasted tomatoes and onions. And you can make it in, like, 20 minutes if you're speedy. Also, it has tons of protein and tastes great!

Roasted Tomato Enchiladas

• One block of firm tofu, pressed ahead of time for 30 minutes to an hour, cut into 1/2-inch cubes (if you didn't press in advance, just blot the cubes with paper towels to remove excess water)
• One 16-oz can black beans, rinsed and drained
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Onion, chopped
• Two regular cans or one big can of diced fire-roasted tomatoes
• 4 large burrito-size flour tortillas

Preheat your oven to 350 F and lightly oil a 9x13 baking pan with some cooking spray. Hit a large non-stick skillet with some more of the cooking spray and heat over medium-high. Saute the tofu cubes until they're a nice golden brown on all sides, which could take anywhere from 5 to 10 minutes. While this is going on, combine the black beans, cumin, salt and pepper in a bowl. When the tofu is done browning, add to the black bean mixture and stir to combine well.

In the same skillet, add a bit more cooking spray and saute the onion until softened, 3-4 minutes. Add the can(s) of fire-roasted tomatoes with their juice and bring to a low simmer. While that's going, divide the tofu-bean mixture evenly among the four tortillas, roll them up, and put them in the baking pan with the seam side facing down. Pour the onion-tomato sauce evenly over the enchiladas and bake for 10 minutes or until completely warmed through.

Sweet-Tart Split Green Lentils with Mustard (Moong Nu Dal)

I got this Indian cookbook called 660 Curries a while back, but I never made anything from it because it called for very "authentic" (i.e., hard to find) ingredients. Well, over the New Year's weekend, we had a house guest who wanted to cook Indian food for us, so he and I got on the Google and figured out where the nearest Indian market was. Only 15 minutes from my apartment! Very exciting. While we were there, I picked up a few of the ingredients I remembered seeing listed in the cookbook: mainly whole cumin seeds and various types of dal (lentils).

That inspired me to try out my first 660 Curries recipe. To do so, I had to track down a couple more ingredients, which I was able to find at my neighborhood health food store: mustard seeds and asafetida. (A note about asafetida -- this is the most pungent smelling stuff I have ever had the chance to sniff. I literally had to hold the jar at arm's length because it was so strong. The tiniest pinch in a dish will suffice to give it a garlicky, savory flavor and aroma, but if you don't want to bother trying to find a jar of it, you can omit it.)

Well, I was super pleased with how this dish came out. It's got tons of amazing flavor and tasted really authentic (no quotation marks this time). I would say it's absolutely worth tracking down an Indian market so you can make it too -- there's probably one in your neighborhood, and you just never knew it.

Sweet-Tart Split Green Lentils with Mustard (Moong Nu Dal)

Paraphrased from 660 Curries

• 1 cup skinned split green lentils (moong dal)
• 2 tablespoons ghee or canola oil
• 1 teaspoon mustard seeds (black or yellow)
• 2 teaspoons cumin seeds
• 2 teaspoons coarse kosher or sea salt
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• The tiniest pinch of asafetida
• 1 large tomato, cored and finely chopped, or 1 can of diced tomatoes
• 1 tablespoon dark brown sugar
• 1/4 cup finely chopped fresh cilantro leaves
• Basmati rice

Cook rice according to package instructions. If you want to get creative with it, throw into the rice pot a couple whole cardamom pods, cumin seeds, and/or whole cloves (and a big pinch of salt). Remove the cardamom and cloves when the rice is done cooking (you can leave the cumin seeds in there since they're small).

Meanwhile, prepare the lentils. Place the lentils in a medium saucepan. Fill the pan partway with water and rinse the lentils by rubbing them between your fingers. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam. Continue simmering vigorously, uncovered, stirring occasionally, until the lentils are barely tender, 10 to 12 minutes.

While the lentils are cooking, heat a small skillet over medium-high heat and pour in the ghee or oil. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (kind of like popcorn), about 30 seconds. Sprinkle in the cumin seeds and cook until they turn reddish brown, about 5 seconds. Immediately add the salt, cayenne, turmeric, and asafetida. Cook for no more than 5 seconds, and then add the tomato, brown sugar, and cilantro. Simmer, uncovered, over medium heat until the tomato pieces appear saucelike, 2 to 3 minutes.

Once the lentils are barely tender, add this slightly chunky tomato sauce to the pan, stir once or twice, and reduce the heat to medium-low. Cover the pan and simmer, stirring occasionally, until the dal has absorbed the flavors, 5 to 7 minutes. Serve with rice.

Cuban Black Beans and Rice

Beans and rice are such simple food, but they were always one of my favorite things growing up. In Florida, Cuban food is a big part of the culture. (I bet you didn't know that the Cuban sandwich was actually invented in Tampa.) My mom used to make something similar to this version on a regular basis -- it's not fancy, but it's so good, with the smokiness of the cumin, the acidity of the vinegar, and the crunch of red onions on top.

Cuban Black Beans and Rice

• 1 cup uncooked long-grain white rice
• 2 teaspoons olive oil
• 1 large red onion, chopped
• 1 medium green bell pepper, diced
• 1 1/2 tablespoons minced garlic (about 4 cloves)
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Two 15-ounce cans of black beans, one undrained and the other drained and rinsed
• Salt to taste
• 1 tablespoon red wine vinegar
• Lots of chopped fresh cilantro
• 1 medium lime, cut into wedges
• Chopped tomato (optional)

Prepare rice according to package instructions. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add all but 1/2 cup of the onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin, and oregano; cook, stirring, until fragrant, about 30 seconds.

Stir in the can of undrained beans with their liquid, the drained and rinsed beans, and 1/2 cup of water; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and salt to taste.

To serve, spoon beans over rice; sprinkle with remaining onion and lots of cilantro; squeeze fresh lime juice over top. Serve with some chopped tomato if desired.

Curried Chickpeas and Tofu

This is one of those meals that was incredibly easy to photograph because it's just so pretty and colorful. Sometimes I have to take a dozen shots before I get a photo I like, but with this one it was just one click and I was done.

On top of that fact (which I realize is probably not particularly relevant to anyone who may be reading this), this dish is also very tasty and a total snap to prepare. Start to finish, 20 minutes, tops. It's so simple that you can have a side dish going at the same time -- as you can see from the picture, I chose some simple steamed green beans.

Curried Chickpeas and Tofu

From Moosewood Restaurant Cooks at Home

• 1 medium onion, chopped
• 1 garlic clove, minced 
• 1-2 tablespoons vegetable oil (use 2 if you are not using a non-stick skillet)
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and black pepper to taste
• Pinch of cayenne (optional, but great)
• 1 cake tofu (3/4 pound), pressed for about a half hour (if you have time) and cut into cubes
• 2 cups undrained cooked chickpeas (one 16-ounce can)
• 2-3 tomatoes, chopped (about 1 1/2 cups)
• Chopped fresh cilantro 
• Plain yogurt

Saute the onion and garlic in the oil until the onions are translucent, stirring occasionally. Stir in the spices. Add the cubed tofu and cook for a minute or so, stirring constantly. Add the chickpeas and about 1/2 cup of their liquid, and simmer for 5 minutes. Add the tomatoes and continue to cook until thoroughly heated. Serve topped with cilantro and/or yogurt if you like.

Variations: Vegans can feel free to omit the yogurt or to use soy yogurt instead.

Tofu Saag

This recipe needs little by way of introduction. It's a variant on an Indian standby, saag paneer, but replacing the paneer with easier-to-come-by tofu. This version also happens to be vegan and very healthy. Don't worry, it's still delish. Not quite as good as the fattening take-out version, but pretty darn great for a home-cooked meal.

Tofu Saag

• 1 pound extra-firm tofu
• 2 1/2 tablespoons soy sauce or tamari
• 1/4 cup water (or 1 1/2 tablespoons sesame oil)
• 1 small yellow onion, chopped small
• 4 large garlic cloves, minced
• 1 tablespoon fresh ginger, peeled and minced
• 1 pound frozen spinach (leaf, not chopped), thawed and pressed (to get some of the water out)
• 1 cup seeded, chopped tomato
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon salt, or to taste
• 1/2 cup soy, rice, or coconut milk
• Crushed red pepper to taste
• Cooked brown rice

Preheat the oven or a toaster oven to 350 F and oil a baking sheet. Cube the tofu, press some of the water out, toss with soy sauce or tamari, and place on the baking sheet. Let it sit for 5 minutes before placing it in the oven. Roast for 15 minutes.

Meanwhile, place the water (or sesame oil) in a large nonstick skillet or saute pan over medium-high heat. Add the onion, garlic, and ginger, and cook for 5 minutes, stirring frequently. Lower the heat to low, add the spinach, and cook for 5 minutes, stirring occasionally. Add the tofu, tomatoes, and the remaining ingredients, and cook for 5 minutes. Serve with brown rice.

Pot-Roasted Eggplant with Tomatoes and Cumin

So I was traveling over the long Labor Day weekend. And I was so exhausted when I got home yesterday that when I cooked dinner, I forgot to take a picture. Unforgivable, I know.

But this dish is so good that I have to post the recipe, even if it has no images to accompany it. It's an older Food & Wine recipe that's a favorite in our apartment. Despite the name the magazine editors gave it, it should really be called Pot-Roasted Eggplant with Tomatoes and Smoked Paprika, because that smoked paprika is what gives it the most amazing flavor. Don't even think about substituting regular paprika, because it won't be nearly as special.

The magazine refers to the dish as a salad, but I eat it as a meal with some brown rice or couscous. And you should, too.

Pot-Roasted Eggplant with Tomatoes and Cumin

• 1 large eggplant (1 1/4 pounds)
• 4 garlic cloves, minced
• Kosher salt
• 1 cup drained, canned diced tomatoes
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons chopped parsley
• 1 tablespoon cilantro leaves
• 2 teaspoons sweet smoked paprika
• 3/4 teaspoon ground cumin
• Pinch of cayenne pepper
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper

Heat a large enameled cast-iron casserole (or any other large pot with a lid). Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes.

Transfer the eggplant to a colander set in the sink. Using a sharp knife, make a lengthwise slit in the eggplant; let drain for 10 minutes. Scrape the flesh into a bowl, discarding the skin and any hard seeds; mash to a puree and transfer to a large skillet. (I just put it back into the pot I used for roasting.)

Using the side of a large knife, mash the garlic to a coarse paste with 1 teaspoon of salt. Add the paste to the skillet along with the tomatoes, olive oil, parsley, cilantro, paprika, cumin and cayenne. Cook over moderate heat, stirring occasionally, until all the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper. Serve warm or at room temperature.