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This Indian-styled stove-top bread is a wonderful addition to any meal.
 
1½ hours | 1 hour prep | Serves 6 -12

3-4 medium potatoes
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 teaspoons cumin
1 teaspoon sea salt
3 tablespoons olive oil
1 cup water
cayenne
salt
fresh ground pepper, to taste
1 tablespoon freshly squeezed citrus juice (, I use grapefruit, but lemon works like a charm)
Kalamata olives, chopped, to taste

1. Boil potatoes in salted water to cover, until tender.
2. While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.
3. Add 2 tablespoons of oil, then water.
4. Mix until this becomes a defined (albeit sticky) ball of dough.
5. Remove and knead until smooth, adding flour or water as necessary.
6. Cover dough with plastic wrap and set aside while preparing potatoes.
7. When potatoes are finished (tender), remove, drain and mash them with cayenne, salt, pepper, citrus juice, olives and 1 tablespoon of oil.
8. Taste and adjust seasonings as necessary.
9. On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.
10. Roll each piece into about 4-inch round.
11. Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.
12. Pinch dough closed and press down to distribute filling evenly.
13. Heat a large cast iron pan over medium-high heat for 2-3 minutes.
14. Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).
15. Cook each bread for about 3 minutes per side, until brown spots appear.
16. Repeat until all are done.

Serve hot or room temperature

The recipe calls for one cup of cream, but the soup tastes equally delicious without it.

1¼ hours | 20 min prep | 1 Batch
 
3 medium tomatoes, halved
1 (1-1/2 lb) eggplants, halved lengthwise
1 small onion, halved
6 garlic cloves, peeled
2 tablespoons vegetable oil
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme, chopped
4 cups chicken stock or low sodium chicken broth (or more)
1 cup whipping cream (optional)
3/4  cup goat cheese, crumbled
 
Preheat oven to 400°F.

Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.

Remove from oven.

Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.

Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to saucepan.
Stir in cream. Bring to simmer, thinning with more stock, if desired.
Season soup with salt and pepper. Ladle into bowls.
Sprinkle with goat cheese; serve.

This elegant dish brings out the flavors of both the shrimp and the scallops. I recommend that this is served over pasta.

4 servings
30 min 15 min prep
1 teaspoon olive oil

2 tablespoons garlic, slivered
1/2 teaspoon crushed red pepper flakes
1/2 lb large shrimp, peeled, deveined
1/2 lb bay scallops
1/2 teaspoon paprika
4 tablespoons chicken broth
1 teaspoon fresh lime juice
1/2 cup finely chopped fresh Italian parsley

salt and pepper

In a large heavy skillet, heat the oil over medium heat.
Add the garlic and sauté until it begins to brown.
Remove the garlic with a slotted spoon and set aside.
Add the pepper flakes to the skillet and increase the heat to medium high.
Add the garlic, shrimp, scallops, and paprika.
Sauté for 1-2 minutes, stirring constantly.
Add the chicken broth and cook for 1 minute.
Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
Pour the sauce over the shrimp and scallops and serve immediately.