Halal
720 recipes found
Eggplant and Tomato Pie
Tomatoes have another week or so to go in most farmers’ markets. This robust summer pie, topped with a layer of tomato slices flecked with thyme, is a nice party piece. It also packs well once cooled, so take leftovers to work for lunch.
Pasta With Asparagus, Arugula and Ricotta
This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers’ markets.
Pickled Green Tomatoes
This recipe is an adaptation of a recipe in Fred Dubose’s wonderful cookbook from a bygone era, “Four Great Southern Cooks.” It is sort of a cross between a pickle and a relish. Do not worry about the salt; most of it will go out when the tomatoes are drained.
Tacos With Spicy Tofu, Tomatoes and Chard
In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.
Green Tomato Frittata
This is an adaptation of a recipe I came across in “The Savory Way,” by Deborah Madison. The acidic green tomatoes are nicely balanced by the neutral flavor of the eggs.
Green Tomato Salsa Verde
Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.
Sautéed Winter Squash With Swiss Chard, Red Quinoa and Aleppo Pepper
Although any winter squash will be delicious, you do have to put some elbow grease into peeling and cutting the squash into small dice (no larger than 1/2 inch, and preferably smaller than that), so I recommend butternut, which is easiest to peel. Delicata, even easier to peel and dice, would be another good choice but you won’t get the bright orange color, which is beautiful against the chopped blanched chard, whose stems lend texture to the dish. Red quinoa – just a sprinkling – makes a great finish, contributing another texture and more color. You can make a meal of the skillet combo if you top it with a poached egg, or you can serve it as a side dish.
Roasted Brussels Sprouts and Mushrooms With Gremolata and Quinoa
When I discovered how delicious Brussels sprouts are when the edges are lightly browned, whether by pan-roasting or oven-roasting, they became a top winter vegetable in my house. Both the Brussels sprouts and the mushrooms roast quickly in a hot oven. I roast them separately so that the juice from the mushrooms doesn’t prevent the Brussels sprouts from browning properly. You can serve the roasted vegetables with quinoa but I also love them with polenta, pasta and other grains.
Red Quinoa Salad With Walnuts, Asparagus and Dukkah
I had initially envisioned a salad in which the asparagus was cut into short lengths and tossed with the quinoa. But the colorful asparagus got lost in the quinoa, and since I love the look of the bright green asparagus against the red grain (O.K., “pseudograin”), I remade this and garnished it with the steamed asparagus. The quinoa, tossed with chives, parsley, walnuts and a lemony vinaigrette, is sprinkled with dukkah before serving, a surprising touch.
Spiced Yellow Lentils with Quinoa
This lentil dish is inspired by Mark Bittman’s revelatory article and dal recipes that ran in The New York Times Magazine on Dec. 2, 2012. I didn’t have a fresh green chile in the fridge so I used a little cayenne instead to spice it up. I wanted to introduce some color so I added half of a red bell pepper that was in my refrigerator to the mix. I am making the cilantro optional because I didn’t have any even though normally I would have used it; the dish was fine without it.
Green Bean Salad With Lime Vinaigrette and Red Quinoa
This is a green bean salad with quinoa as opposed to a quinoa salad with green beans. Red quinoa is secondary to the green beans here. The two ingredients provide a colorful contrast. The salad is alive with texture, the crisp-tender green beans with the crunchy almonds and the chewy, comforting quinoa. The flavors here are Mexican: lime juice, chile, cilantro, white or red onion. It’s simple to put together but the sum is complex.
Gluten-Free Apple, Pear and Cranberry Pecan Crumble
This has moved to the top of my favorite crumbles list. I have made apple crumbles before, but I hadn’t cooked the apples first in my other recipes. It makes a huge difference in the sweetness and comfort level of the dish. The pear also contributes to the overall sweetness of the dessert and I love the tangy flavor of the dried cranberries. I have used a gluten-free mix of certified oats (produced in a gluten-free facility) and millet flour, which makes a crumble topping that is truly crumbly. Both tender apples like McIntosh, Gala, Macoun and Cortland, as well as firmer apples like Braeburns and Fujis work well in this dish
Fried Small Peppers Filled With Feta and Quinoa
The starting off point for this recipe is a classic Balkan cheese-stuffed pepper dish that I enjoyed frequently over the course of a long ago summer spent in Croatia. The peppers that are traditionally used for this are small, thin-skinned green peppers that taper to a single tip. These aren’t easy to find locally, but I have recently found “baby bell peppers” that are the perfect size for this. I also make these stuffed peppers with Anaheims, which are spicy. The authentic filling is made with feta, herbs and egg only, but I decided to introduce some quinoa or bulgur to stretch the filling and make the peppers more substantial.
Whole-Wheat Seeded Loaves
This is a whole-wheat adaptation of Jacquy Pfeiffer’s seeded bread from “The Art of French Pastry.” The seeds and the flaked oats are soaked overnight before they’re mixed into the dough. This allows them to absorb moisture and softens them, so that the bread is wonderfully moist, and the seeds won’t be hard on your teeth when you bite. Soaking the seeds also breaks down phytic acid and protease inhibitors, which allows the nutrients to be more readily absorbed by the body. This is a two-day recipe, as you must allow time for soaking the seeds overnight.
Quinoa Bowl With Artichokes, Spring Onions and Peas
Lately I’ve been into “big bowls” — layered grain and vegetable meals in a bowl — in a big way. I cook up a pot of grains and let the vegetables I’m finding at the market inspire how I’m going to build the bowl. Spring onions, artichokes and peas are the focus of this seasonal bowl, and there’s a lot happening here as far as flavor goes. The onions and peas are sweet, but roasting also gives the onions a lovely bitter-edged char, as it does for the artichokes. I’m a recent convert to roasted artichokes; you coat them with olive oil after trimming them, and throw them into a hot oven, where the hearts soften while the edges of the leaves crisp and char. The flavors are intense. I hardly want to prepare them any other way. Garlicky yogurt garnishes and moistens the quinoa and vegetables, and brings more lusty flavor to the dish. You can be flexible with big bowls. If you don’t have quinoa in the pantry, use another grain: bulgur, rice, farro. Couscous would also work. If you want more protein, add a poached egg or even some shredded or sliced chicken breast. And if you want to sprinkle a little feta or Parmesan over the top, be my guest.
Stuffed Roasted Yellow Peppers or Red Peppers in Tomato Sauce
These roasted yellow peppers are filled with a savory mix of quinoa seasoned with garlic and parsley and tossed with Manchego or Parmesan cheese. The roasted peppers make a nice contrast in color and flavor to the sweet tomato sauce. You’ll get plenty of Vitamin C and lycopene from both the peppers and the sauce in this dish.
Quinoa and Cauliflower Kugel With Cumin
Cauliflower, steamed until tender then finely chopped, combines beautifully here with quinoa and cumin. Millet would also be a good grain choice.
Kale and Quinoa Salad With Plums and Herbs
I was so taken with the spicy, sweet and savory mix of flavors in the soba salad with eggplant and pluots that I made a few weeks ago that I decided to use the same formula for a kale and quinoa salad. The kale is the main ingredient here, with quinoa adding texture and bulk.
Country Bread With Apples
This is a whole wheat version of a classic Norman country bread. Normandy is apple country and apples find their way into many dishes in this region. I came across the bread in “Bread Alone” by Daniel Leader, and have adapted the recipe. The dough ferments overnight in the refrigerator, and after it has come back to room temperature the chopped apples are kneaded in. It goes beautifully with cheese.
Couscous With Tomatoes, Cauliflower, Red Peppers and Olives
Cauliflower is one of the few cruciferous vegetables you find in North African tagines. The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.
Quinoa and Carrot Kugel
A request from a reader for a quinoa and carrot kugel inspired this week of recipes. I have no idea if this caraway-scented version resembles the kugel she enjoyed at a reception (see the variation below for one that might resemble it more), but it was a big hit in my household
Raw and Cooked Tomato and Herb Salad With Couscous
This is an adaptation of a recipe from Yotam Ottlenghi’s cookbook “Plenty.” I liked his idea of combining two different types of couscous, as well as both roasted and fresh tomatoes. The roasted tomatoes coat the couscous and add depth to the overall flavor of the dish.
Couscous With Chickpeas, Spinach and Mint
Spinach and chickpeas are a popular combination throughout the Mediterranean. This is one of my favorite couscous tagines. You can also use sturdier greens like chard. If you do use chard, simmer for 10 to 15 minutes rather than the 5 minutes required for spinach.
Couscous With Tomatoes, Kale and Chickpeas
The topping for this couscous isn’t too much more complicated than making a tomato sauce with blanched kale and chickpeas added. Reconstitute the couscous, then start the topping. By the time the topping is done the couscous will be ready to steam in the microwave.