Three recipes from one of the world's laziest cooks!

GAZPACHO A LA GUADALAJARA

(adapted from Sundays at Moosewood)

 

2 cups white corn, fresh or frozen

4 cups tomato juice

1 cucumber, peeled and cubed

2 large tomatoes, cubed

1 yellow sweet pepper, seeded and cubed

2 ripe avocados, peeled, pitted, and cubed

5 tbsp fresh lime or lemon juice

2 large garlic cloves, minced

2 tsp ground cumin

1/4 tsp ground red pepper

1 cup fresh cilantro, chopped

salt to taste

 

Cook the corn until just tender, drain and cool. Combine with the rest of the ingredients.

Chill a couple of hours or until very cold. Serve with a good bread.

 

Serves 6 to 8

 

 

 

ROASTED EGGPLANT WITH CILANTRO PESTO

 

 

1 medium eggplant

a good olive oil

salt and pepper

2 tbsp shelled walnut pieces

1 cup tightly packed cilantro

2 large cloves garlic

1/4 cup grated Romano cheese

1 pound linguine pasta

 

 

 

 

 

 

 

 

 

 

Wash the eggplant and dry. Brush lightly with a little olive oil. Place in a 400 degree oven for 30 minutes. Remove and set aside to cool a little. While the eggplant cools, set a small skillet over medium heat and add the walnuts. Toast the nuts, shaking the pan occasionally to turn them, until they smell yummy, about 5 minutes. DON'T BURN THEM!

Place the nuts in the work bowl of a food processor. Add the cilantro, and garlic and process until the mixture is roughly ground. With the motor running, slowly pour about 5 tbsp olive oil through the feed tube and process til smooth. Scrape the the pesto into a large bowl. Stir in the grated cheese, salt and pepper to taste.

Peel the eggplant and discard skin. Cut the eggplant into 1 inch chunks and add the warm eggplant to the bowl and mix gently. Adjust seasonings as desired.

While preparing the pesto sauce, cook and drain the pasta, making sure that some water clings to it. Toss the hot pasta with the eggplant sauce. Mix well and serve immediately. (A plain tomato salad makes a nice accompaniment)

Serves 4

 

 

MANGO SURPRISE

(The surprise is how good this is!)

 

2 large, ripe mangoes

 

2 cups plain nonfat yogurt

 

Peel the mangoes and cut into 1 inch chunks, discard seeds, and place the cut mangoes into a bowl. Add the yogurt and mix well. Allow to chill in refrigerator overnight. Mix again before serving