cooking

Curried talapia with garbanzos and chard

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2-3 talapia fillets, depending on size

1 medium onion, chopped

1 medium poblano pepper, seeded and chopped, but not fine

2 red jalapeños, seeded and cut in half

1 Tbs. baltic seasoning

1 Tbs. garam masala

1/2 can garbanzo beans, drained

3 pieces chard, large vein removed and chopped with leaves torn into 2-3 inch pieces

Olive oil

Saute onions in olive oil until caramelized.  Add poblano, jalapeños, and chopped chard stems plus seasoning.

Saute until peppers are half cooked.  Add talapia.  When fillets are almost done, add garbanzos and chard leaves.

When the chard is wilted, but still green, serve over Basmati rice.  Serves 2-3.

Note:  there are different brands of baltic seasoning and garam masala.  I use different brands, but for this

particular recipe, I used Penzy.

Vegetarian Spaghetti Sauce

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This recipe is dedicated to my grandson, D’mitri, who recently became a very serious vegetarian.

1 lb. soy “hamburger” (I used Gimme Lean Ground Beef Style Veggie Protein)

1 15 oz. can salt free chopped tomatoes

I medium onion, chopped

1 can tomato paste

1/2 -1 cup olive oil

1/2 cup red wine

1 heaping Tbls. each of basil, oregano, and marjoram

Saute the onion in large skillet or sauce pan in 1/4-1/2 cup olive oil.  Place sautéed onion in blender with the chopped tomatoes and spices.  Blend.

In the meantime, in the same saucepan or skillet, place broken pieces of the hamburger in heated olive oil.  Use a wooden spoon to break up the “hamburger” into small pieces and brown.  Pour the onion/tomato/spices mixture over the browned “hamburger”.  Cook on medium low heat for 5-10 min.  Add one can tomato paste and the red wine.  Stir thoroughly.  Cook on low heat for a minimum of one hour.  Serve over organic, Italian pasta of your choice.  Serves four.

This is very delicious.  It is almost impossible to tell the difference between this and spaghetti sauce made from meat and it is considerably cheaper.  It is yummy leftover because the spices blend.  I use Egyptian basil because I prefer it.  Any type of basil will work.

Garlic Cream Sauce for Tamales

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This recipe is posted especially for Tania Pryputniewicz who teaches blogging for the Story Circle Network.  She inspired me to take blogging seriously.  This is also for

Jesus Daniel Hernandez, the opera singer, who told me this is the best tamale sauce he had ever tasted.

Pour enough olive oil into a medium sized sauce pan to cover the bottom about 1/4  inch.  Saute 1/2 chopped medium onion, and two cloves chopped garlic

in the olive oil.  When onion appears translucent, pour the onion mixture and 1 1/2 cups half and half into a blender.  Add 2 Tablespoons of flour and

1 teaspoon ground chipotle chili pepper.  Blend until onions and garlic are pureed.  Return mixture to sauce pan and cook over low heat until thickened.

Pour over tamales and warm thoroughly in an oven.  To increase or decrease the amount of spicyness, increase or decrease the amount of chili powder.

The photograph is the courtesy of Anabel McMillen, who comes to my house and photographs everything.