Easy Vegetarian Spaghetti with Garlic Bread

This is a very satisfying meal for me, makes me think of home. And for some reason it is the one dinner with which I have to have a tall glass of cold skim milk. Normally I don't drink plain milk.
This is an easy vegetarian spaghetti sauce, so here are the easy ingredients. Adjust to your tastes

onion

bell peppers

zucchini (here in the UK they're called courgettes, don't ask me why)

garlic

tomato sauce

pasta of some sort--spaghetti here--it is, after all, a spaghetti sauce

dried chili pepper flakes

fresh basil

Start by chopping all the veg. Throw them in a pot with some olive oil. Start with the onions and zucchini to soften them first. Once they're half-way cooked, throw in some garlic along with the dried chili pepper flakes, salt and pepper.
Once they're about halfway cooked, throw in the peppers and cook for only a few minutes so that they keep crisp.

Pour in the tomato sauce and stir it up. Then cover with the lid slightly ajar and simmer until everything else is ready.
Get the water boiling and put the pasta on.
Now make the garlic bread using the above ingredients.

1 tbsp butter

1 tbsp roast garlic puree

salt

fresh basil or any other herb

Mix the butter and garlic up together.
Add the herbs and salt.
Mix it all up and prepare to smooth on to bread.
I'm using plain old sandwich bread.
I toast the bread on the first side under the broiler (called a grill here, in Her Majesty's realms). Spread the butter on the other side of the toast.
Put the garlic bread, butter side up under the broiler until it's not brown but sort of toasted. This is so as not to burn the garlic.
The sauce should be a bit thickened.
At this point I like to throw in a bit of fresh basil.
Plate it up! Some people like parmesan over the top. I don't. That's just me.

North African Cous Cous, Two Ways

In Paris The Economist and I had north African cous cous twice and they were our favorite meals. If you've never had it, it's basically a stew served over cous cous, a very tiny piece of wheat pasta. I'm making it two ways--a vegetarian version, and a lamb shank version. The idea here, especially with the meat, is to let it roast slowly in the oven for a long time on a low heat so the meat ends up tender, juicy and melting off the bone.

For the meat version, start with an oven-proof dish and enough lamb shanks to fill it loosely. I had never cooked lamb shanks before I made this stew for the first time, but I must say they are a very satisfying thing to cook and eat. You also need onions, a can of chopped tomatoes, some garlic and chicken (or lamb if you can it) stock.
There is a mix of spices that goes into the stew. Don't worry too much about quantities or the exact mix. Whatever you've got works, just make it spicy if you want. I used ginger, cumin, paprika, ground coriander, nutmeg, cinnamon, dried red chili pepper flakes and cayenne pepper.
The vegetarian cous cous the Economist had in Paris was called cous cous sept legumes--7 vegetables--but I couldn't think of a 7th, so my version is cous cous six legumes. For this version use whatever vegetables you have around. I like to use sweet potato, zucchini, onions, carrots (here little baby chantenay carrots--so pretty!), a can of chick peas and a can of chopped tomatoes. You also need more garlic and vegetable stock, as well as the spice blend from above.
For the cous cous you need cous cous, obviously, some boiling water, and I like to add raisins for a sweet burst.
So let's start the lamb stew. Put some olive oil in the bottom of a large saucepan. Once it's really hot, put the lamb shanks down into it to sear the outside of the meat. (I think I should have trimmed the fat off these lamb shanks, but I forgot to.)
This accomplishes the goals of giving the meat color (otherwise it will be hideously white and raw-looking), rendering down the fat and connective tissues on the outside and giving a bit more flavor by caramelising and crusting the outside. So I'm told.
When that's done, remove the shanks and set them in your oven dish to rest for a minute while you do the vegetables for the meat stew.
In the bottom of the saucepan, you'll get all the caramelized, concentrated meat juices and a bunch of rendered liquid fat. It's probably a good idea to skim the extra fat off, because you don't really need it. Leave a little bit there though, to cook the onions in.
Toss in the onion halves and minced garlic and give it a stir. This is not to cook the onions really, just to get them going so they roast/braise slowly in the oven later.
At this point, add the spices. A little bit of each one, but go easy on the nutmeg and if possible use a while cinnamon stick, not here, but later.
Next add the can of tomatoes.
And the chicken stock. Bring the whole thing to the boil.
Then pour the whole volume over the lamb shanks in the oven dish. Nestle a stick of cinnamon into the depths of the liquid to perfume the whole thing. Cover tightly with aluminum foil and put the whole into a very low oven, around 150 C (what is that in F? I don't know.)
Next, start working on the vegetarian version. Roughly chop all the veggies into largish chunks. In a hot frying pan, heat a little olive oil, then put in the vegetables, one at a time to sear the outside a bit. This is mostly for the color as before, and not an attempt to cook them. They'll just look so much prettier later.
Do each type of vegetable including the sweet potatoes, zucchini, onions and carrots. Pour them all into another oven dish. This time I used a sheet cake pan because I didn't have anything else.
Look at those pretty carrots!
In the same pan, reduce the heat, warm a little olive oil and add the garlic. Add a small amount, about 1/4 cup of the chopped tomatoes.
Throw in the spices.
And stir them into the tomatoes and garlic.
Next add the drained can of chick peas...
...the tomatoes and the vegetable stock. Stir and bring the whole thing to the boil.
Pour all the liquids over the vegetables in the oven dish.
Don't forget the cinnamon stick!

Cover tightly with aluminum foil and put it in the oven also.

Now it's pretty much a waiting game. You should leave everything in the oven for at least 2 hours. I left everything in for 4 or 5 hours. But the wait is soooo worth it.
Here is the lamb after 1 hour. Kind of sad looking, but you can tell it's getting tender.
Now after the full 4 hours, the meat is sliding off the bone, it's juicy and tender. Perfect.
In the meantime, make the cous cous. I have the kind where to make it you just pour boiling water over and let it sit under plastic wrap for 5 minutes.
Then you sort of fluff it up with a fork.
I like to throw some raisins over the cous cous, then put some meat next to it, and pour over the oniony sauce.

It's so good!

And I don't have any pictures of the veggie version, because I forgot, but it looks pretty much the same. Use your imaginations.

Bon apetit!

Scrambled Egg Curry

This recipe is an old standby. It's perfect because it's fast (I've got it down to 20 minutes from start to stuffing your face), it's made with ingredients you always have on hand, it's spicy, it's filling, it's vegetarian but packs plenty of protein, and it's delicious. What it is NOT is a beauty queen among foods. It's ugly, but you won't care once you start eating.

For a scrambled egg curry, of course, you need eggs; give 2-3 per person. Onions--usually I use regular yellow onions, but I had some shallots available. Rice. Milk. Garlic. Curry powder. Ground ginger. Salt and pepper. A bit of butter. Okay, a lot of butter.
Melt the butter in a large frying pan and add finely diced onion and a pinch of salt, stirring until the onions are soft and limp.
Here is a better focused picture!
Meanwhile take your eggs and put them in a mixing bowl. Add a splash of milk or, if you have it, cream. The cream will make for a slightly more unctuous final product and if you have no objections, I highly encourage the liberal use of it. Just pretend you're making an omlet and add a corresponding amount. It's not rocket science people.
Now mix that up, adding lots of black pepper and some salt as well.
When the onions are soft and melting, add the curry powder, garlic and ginger. Mix thoroughly with the onions.
Pour the eggs on top and proceed to make scrambled eggs. Make sure you agitate the onions well with the eggs so the eggs don't go hard and rubbery and to disperse the spice thoroughly.
Don't scramble them too hard, that's no fun! Keep it soft, but not liquid.
Did I mention you should have made the rice by now? Sorry. Insert that step somewhere above. Pile the egg curry on top of the steaming rice. I told you it isn't a beauty queen. Just eat it up.
Does a perfunctory garnish make it look any better? No? Just eat it.