Simple Pasta e Fagioli Soup

It is a cold, rainy day and this the soup I made for a quick supper after work. There are pasta and bean soups with more ingredients but this was warming and satisfying.

1 carton vegetable broth (approx 1 litre)
1 carton water (approx 1 litre)

Bring to a boil and add:

2/3 cup ditali pasta (small tubes)
3 large cloves thinly sliced garlic
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried pepper flakes (or to taste)
2-1/2 cups cooked white beans
1/2 bunch of kale, chopped, stems removed

Simmer until pasta is just done. Adjust seasonings to taste.

Serve with freshly grated parmesan cheese and some good bread.

Black Bean and Corn Salad

• 3-4 cups black beans, rinsed and drained 
• 2 cups corn, preferably cut from the cob
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 teaspoons each ground cumin and ground chili powder
• 1 avocado, diced
• 1/2 cup chopped cilantro
• 2-3 limes, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Mix together and allow to sit for 15 minutes for flavours to blend. Serve on tostados.
This recipe is just a guide. Feel free to adjust ingredients according to your taste.

Fish Stew

We bought fresh Iceland char tails at the local fishmonger and I cooked them in this tasty sauce. Any fish would work and the spices and ingredients could be easily changed according to your taste.

In a large pan or wok cook in 1 tbsp oil until soft

2 large onions, diced
1 jalapeno pepper, finely diced
1 portabello mushroom, diced

Add

1- 28 oz tin tomatoes ( I used herbed, diced tomatoes and altered the salt and spices accordingly)
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1 tsp dried oregano

(I added some left over green salsa that needed to be used up as well)

Add 1-1/2 lbs of fish and simmer until fish flakes easily. Then add
1-2 cloves crushed garlic
1/2 cup fresh chopped cilantro

Serve as is or over rice, noodles, polenta, with crusty bread, tortillas or beans.

Serves 6

Paneer Curry

I am sure there is an official name for this curry, but as I am not an expert on Indian cuisine I will not try to guess what that might be. What is important is that this dish is warming and tasty and the meat-lover in the family found it very satifying too.

Heat 1 tbsp oil on a wok or large pot and add

375 g paneer diced in 3/4 inch cubes.

Brown paneer on all sides, remove from heat and place in a dish. Add to the same pot-

1 tbsp oil
1 tsp whole cumin seeds, crushed
1 tsp mustard seed
1 diced cooking onion (alternately, you can blend the raw onion with the tomatoes, garlic and ginger)

Heat oil, add seeds and onion and cook until fragrant and soft. In the meantime, combine in blender and puree

4-5 plum tomatoes, coarsely chopped
2 cloves garlic
1 tsp chopped ginger root

Add tomato mixture to pot along with 

1 cup vegetable broth or less depending on how juicy the tomatoes are. (You do not want the sauce too runny)

Add

 2-1/2 cups defrosted frozen peas

Add the browned paneer and the following spices

2 tsp garam masala
dash of cayenne pepper
1/2 tsp turmeric

Simmer to blend flavours.

Serve on rice or with naan bread. Serves 6. Tastes even better the next day if you have leftovers.