I learned how to make this dish when I first arrived from the Old World in 1981 taking an Indian Cooking class in Princeton, NJ.
2 cans of chickpeas
2 t salt
2 bay leaves,3 tablespoon of oil,
3 large onions, finely chopped,
3 garlic cloves,
pressed,1 inch of ginger finely chopped,
1 teaspoon of turmeric,
2 teaspoons of garam masala,
3 large ripe tomatoes, chopped and peeled,
1 fresh green chili,
3 tablespoons of fresh coriander
1 tablespoon of fresh mint ,
Lemon juice to tasteDrain chickpeas and reserve liquid. Heat Oil in heavy saucepan. Fry onions until golden, add garlic and ginger. Add turmeric and fry for a few seconds more. Add the garam masala, tomatoes, chillie and half of the fresh herbs. Add the chickpeas and stir well, add the reserved liquid, cover and simmer until the chickpeas are tender and the tomatoes are pureed. Add lemon juice to taste and sprinkle with remaining fresh herbs.
Prepare 1 pound of frozen cheese tortellini, drain and cool
Add:
juice of one lemon
1/2 jar of sun dried tomoatoes in oil (w/o the oil)cut in small slivers (julienned)
1/2 container of Di Giornio basil pesto
4 green onions, chopped
1/2 cup Kalamata olives or green olives
1/2 cup of grated parmesan
large handful of washed and dried spinach
1 or 2 large garlic cloves crushed
1/3 cup of pine nuts toasted
salt and pepper to taste
Mix ingredients, parmesan cheese last before serving
Bon Appetite
This is the vegetarian version, you can also add Italian salami for another taste
adventure
Maxi's Lentil Soup
Fry up onions , 3 cloves of garlic and a couple of carrots in some olive oil.
Add to that 1 teaspoon of each of the following: thyme, majoram, some parsley
Add 1 cup of lentils (soaked overnight or at least 3 hours)
1 8 oz tomato sauce
Water and bouillon cube or chicken stock
Cook for about 1 hour
The soup can be served with parmesan and Sherry
Notes: one can make a mulitple of this recipe for a larger crowd
Ingredients:
Little Gem lettuce (or Boston lettuce, but I prefer the tighter leaves of the little gems)
Leaves must be separated and washed and pulled in small pieces (not to small)
baby spinach leaves
pink grapefruit segments either fresh or from a jar (I mostly use from the jar)
avocado (the darker type - more flavor)soak the pieces in some of the grapefruit juice
dried sweetened cranberrries
sliced almonds lightly toasted
Dressing:
2 parts extra virgin olive oil
to 1 1/2 parts of white balsamic vinegar, better even white balsamic raspberry vinegar
a pinch of salt, white sugar, a clove of garlic, pressed
Add dressing to salad and do not mix. When salad is served, it mixes automatically
I enjoy making this lettuce salad for company and it is always much appreciated.
