Black Beans-N-Spinach with Roasted Sweet potatoes

Creating this blog has made me wonder whether my meals are all too similar. They are definitely related anyway. I almost never make anything the same way twice, but since I use the same stock of basic ingredients, it often tastes rather similar...maybe. I like the way my food tastes though, and I am trying to keep things simple, and healthy.

But I do have the desire to try something a bit more exotic sometimes. For example, this weekend my friend Noriko (from Japan) took me to the Asian food store here in Göttingen which she prefers most, and she showed me what she buys. I was particularly excited that the Japanese curry she gets there is the same one my brother's Japanese friend in Boston also used to buy for us. It is delicious. The store Noriko and I went to this weekend is well stocked with many varieties of sauces, noodles, rice, spices, wines, vinegars, pastes, Indian and Thai as well as Chinese and Japanese....It's pretty wonderful. I bought some wasabi paste because Noriko was buying some and said she puts it on everything. I love wasabi and hearing that a Japanese girl puts it on everything someone made me feel it would be good for me to do so too (great news!).

Now, unrelated to this discussion is the dinner I made last night. The rice and roasted sweet potatoes weren't very unusual, but the black bean and spinach mixture was something I never tried before in quite that way. I improvised as I went along. I like the combination of black beans with sweet potatoes, and of sweet potatoes with something dark green, like kale, spinach or broccoli. And I had all of these ingredients at the house. So here is what I made:

First, took advantage of the fresh bay leaves that we bought at the natural food store this weekend and cooked some black beans with a few bay leaves and salt. I didn't soak them overnight, but did the fast soak method: Bring beans and water to a boil. Once boiling, take off the heat and leave sitting, covered for an hour. Then drain and rinse the beans. Put them back in the pot and add water to cook with (and a bay leaf! and salt).

I roasted the sweet potatoes simply by chopping them and adding to the baking pan some olive oil, chopped garlic, a tsp. of hungarian paprika, and a handful of chopped fresh rosemary and some chopped fresh sage too....and salt. They only took about half an hour to cook at 150 or so (C).

Black Beans with Spinach:

1. Take a cup or two of cooked black beans and pour off most but not all of the cooking water.
2. Meanwhile in a frying pan, heat olive oil and stir-fry until golden and delicious: 3 cloves chopped garlic, one small chopped onion, the white part of some scallions if you have them. I also added a bit of chopped fresh rosemary and sage, to match with the seasoning of the sweet potatoes.
3. When the onions/garlic are cooked, add them to the pot with the beans and their water. Add some red wine and a bit of soy sauce and cook on medium heat for about 15-20 minutes.
4. When some of the liquid has cooked off, turn off the heat and let it cool a bit. When you are ready, take a potato masher (hand-masher) and mash the bean mixture to a consistency you like. It turns brownish purple. I mashed it so that most of the beans were mushed, but not completely unrecognizable.
5. Now add half a package of frozen spinach. I cooked this on med-low until the spinach was thawed and the whole dish was warm and ready to serve.

Serve on top of or next to some brown rice, with the potatoes!

Miso-stir-fried Veggies with Roasted Tofu

This is what the dinner looks like on the stove before serving. A pot of brown rice is in the back. I first prepared the tofu and put it in the oven. While it's baking (roasting) I cook the rice, then chop my stir-fry ingredients and cook them. The tofu just needs to be stirred once in awhile. Here is a simple explanation of what I did:

For the Tofu:
1. Open one package of firm tofu, press it between two plates with a tea kettle on top to squeeze out some water
2. Whisk in a bowl: 4 tbsp. soy sauce, 1 tbsp. olive oil, 1 tbsp. sesame oil, 2 tbsp. maple syrup, 2 or 3 chopped cloves of garlic.
3. Chop the tofu into even sized little square pieces (first chop the block of tofu in half in both directions, then into 3rds and so on)
4. Drop the chopped tofu in the bowl. Stir. Pour contents of the bowl into a baking dish.
5. Bake for about 45 minutes, stirring every 10 or so? at 175 C or 375 F.

For the Stir-Fry:
1. Chop a few cloves of garlic and an equal amount of fresh ginger root.
2. Heat some oil in the pan (I use olive oil because I'm too cheap to buy another kind and I can use olive oil for everything. But I don't Stir-fry this in the traditional way: I don't make the heat very high. I "Slow-Stir-Fry" at a lower heat so that I can chop things as I go, and so that I don't burn the oil, and because I don't have a good wok and my pan kind of sucks.)
3. Add garlic and ginger and cook carefully so not to burn. Soon add chopped onions & scallions if you have some fresh.
4. Meanwhile chop: half a small head of red cabbage, one very fat carrot (or two small ones). The snow peas I just washed and removed the tough-stem end.
5. First I added the carrots and cabbage. When they'd gotten a bit more colorful and fried, I added some miso broth and some soy sauce. (I heated some water in a kettle and dissolved about 2 tbsp. of dark miso paste in a bowl. This is what I added to the pan with my vegetables.) I covered the pan and let this cook for awhile. When it was nearly done (the carrots and cabbage just little tender), I added the snow peas and a handful of frozen green peas. I also added a little bit of red wine at some point. Then I removed the lid and cooked off the liquid.

Now my tofu is done, vegetables done, & brown basmati rice too. I scoop some rice into a wide bowl and put the veggies and tofu on top. Everything gets eaten together and tastes so good!

Winter Dinners

Roasted Cabbage and potates served with Quinoa and lots of parsleyRoasted Cauliflower and Sweet potatoes with Pasta
Rice & Chickpea Stuffed Peppers with oven-baked zucchini slices
Roasted Potatoes with Red Onion, served with frozen spinach (just salt and olive oil added)
Spinach-Leek-Quiche with more roasted potatoes


Though I haven't written the recipes for these meals, I did feel inspired to take pictures of a few meals I have made in the last few months. The stuffed peppers were a spontaneously created dish, which turned out quite well. (My cousin Abigail suggested I make stuffed peppers, so I did. They were such a tasty and well-rounded meal that I will try them again and write a recipe for them.)

These meals are all vegan, except for the one which is a Quiche.
Basically, you see I have made a lot of roasted potatoes!
That is partly because potatoes are abundant, fresh, and cheap here
in Germany. Also, I think they are delicious and so does Greg. I often
make sweet potato with various kinds of white potatoes in this very
simple way:

Turn on Oven to 175-200 degrees Celcius
Chop Potatoes into Bite-sized pieces (not too small!)
Add plenty of olive oil to a roasting pan
Toss in the potatoes
Add chopped garlic and/or slivered onions
Add a teaspoon or two of Hungarian Paprika
Also add plenty of salt and any other spices you like
(such as Rosemary, Thyme, Oregano, Parsely, Sage, Cinnamon)
Bake in the oven for about 30-45 minutes, stirring a few times.
Serve with spicy mustard or ketchup, or as a side dish for just about
any meal, especially with a dish which contains something green,
such as Spinach-Leek Quiche (as pictured), Quinoa with Scallions (as pictured),
plain-old-spinach...I'll think of more ideas later!

Spring Calls

Hi there! I have been away for awhile, unexpectedly called to the U.S. to say goodbye to my wonderful Grandfather Irving Rosenthal, who passed away on March 12th at his home, surrounded by his devoted wife Lillian, and other members of his large and loving family. I am very grateful I was there, to see him again, and to share that moment with my aunts and cousins and grandmother, and my grandfather.

I have also been spending more time on my music career lately, and less time thinking about what to cook for dinner. I have some European tours coming up (Netherlands, Belgium, Germany in May and U.K. in October, plus more dates hopefully to be added). Also, I've been really learning how to use my website and have added more videos and other updates.

Although I am enjoying being back in this beautiful country (Deustchland), and watching the landscape take on hues of bright, fresh green and yellow, I find it very sad not to be able to dig into the earth and start my own garden. It has been a long time since I didn't have some land available to play around with in spring. I had a community garden plot in Northampton, and then in Jamaica Plain (Massachusetts) before that. In both places I enthusiastically turned over the little plot each spring, planted beets, beans, carrots, tomatoes, greens, pumpkins and other promising dreams...but then I would get distracted as summer came and only visit my garden occasionally, each time more fearful of what kind of weedy mess I might find. I do love gardening, but out of sight is sometimes out of mind for me. I think if I'd been gardening with a partner I would have done better; but enough excuses. I just want to state here and now that if I had a garden this spring, I would tend it lovingly and appreciate any harvest it might put forth. I want to feel and smell the dirt!

Instead I have been taking longer and longer bike rides into the countryside and farm land oustide of this village. I guess outside every city, town, village in Germany there is abundant open land, because they have great zoning laws here. And then there is the fact that bike lanes and walking paths connect every field and hamlet to any other, and you can ride and ride for hours getting lost, listening to the birds, contemplating the hills and newly-green fields.

This weekend Greg and I took a few great rides. On Easter Sunday we took a train about 30 kilometers south, to a cute town called Bad Sooden, where a funny medievil easter festival was taking place. Then we found the bike road which follows the Werra river through some fantastic land. We finished our ride at Hann-Münden, where the Werra meets the Fulda and becomes the Weser River. Next we'll take a train back to Hann-Münden and follow the Weser river north to the sea. It might take a few weekends of back and forth, but I want to ride every kilmeter of that fahradweg (bike way?). It passes through Hameln (of the Pied Piper tale), and Bremen (of the musicians) and other towns with similar-sounding names.

I promise (myself), however not to be too distracted by fair weather, and to continue my food-themed blog. I do still enjoy cooking, and every day I try to make healthy, vegetarian food, and to refine my cooking into the simplest and most pleasant kind of task.

Now I will share a couple of photos of meals I have made in the last few months.