Vegetable Korma

1 1/2 tablespoons butter

1 cup chopped onion

1 tablespoon minced peeled ginger

3 garlic cloves, minced

1 tablespoon tomato paste

1 1/2 teaspoons ground cumin

1/2 teaspoon ground red pepper

1/4 teaspoon ground turmeric

1/8 teaspoon ground cinnamon

1 cup frozen shelled edamame

1 (12-ounce) baking potato, peeled and diced

1 cup fat-free, lower-sodium chicken broth

1 teaspoon all-purpose flour

1 (13.5-ounce) can light coconut milk

3 cups cauliflower florets

2 cups hot cooked long-grain white rice

1. Melt butter in a saucepan over medium-high heat. Add onion, and sauté for 2 minutes. Add 1 tablespoon ginger and garlic; sauté for 30 seconds, stirring constantly. Stir in tomato paste and next 4 ingredients (through cinnamon); sauté for 1 minute, stirring frequently. Stir in edamame and potato. Combine chicken broth, flour, and milk, stirring until smooth. Add broth mixture to pan, and bring to a boil. Reduce heat, and simmer for 8 minutes, stirring occasionally. Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over white rice.

Sauteed Rice with Kale

1 cup chopped kale
3 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 stalk celery, diced
1/2 cup sliced fresh mushrooms
1/2 green bell pepper, diced
2 cloves garlic, minced
2 cups cooked white rice
1 teaspoon dry mustard
2 pinches cayenne pepper
salt and ground black pepper to taste

Directions

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes.
2. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.

Pork and Bell Pepper Moussaka

1/4 cup olive oil
2 medium-size green bell peppers, seeded and cut into think strips
2 medium-size red bell peppers, seeded and cut into think strips
2 medium-size onions, thinly sliced
Salt and black pepper to taste
2 pounds ground pork
1 garlic clove, minced
1 tablespoon tomato paste
1/2 teaspoon dried sage, crumbled
1/2 teaspoon dried oregano, crumbled
1 cup freshly grated Parmesan cheese
1/4 cup (1 stick) butter
1/4 cup all-purpose flour
3 cups milk
2 large eggs, beaten
2 cups cooked long grain rice

1. In a large heavy skillet, heat 2 tablespoons of the oil over moderate heat, add all the bell peppers and the onions, season with salt and pepper, stir till the vegetables are quite soft, about 8 minutes, and transfer to a medium-size mixing bowl. Heat the remaining 2 tablespoons oil in the skillet, add the pork and garlic, and stir till the pork loses its pink color, about 10 minutes. Add the tomato paste, herbs, 1/2 cup of the cheese, and salt and pepper, stir till well blended, and remove from the heat.

2. Preheat the oven to 350 degrees. Grease a 2- 2 1/2-quart casserole and set aside.

3. In a large saucepan, melt the butter over moderate heat, then add the flour and whisk for 3 minutes. Gradually add the milk, whisking steadily till the sauce is thickened and smooth, about 5 minutes, and remove from the heat. Whisk a few tablespoons of the sauce into the beaten eggs, then add the eggs to the sauce, whisking to combine well, and set aside.

4. Spoon the rice evenly over the bottom of the prepared casserole, then spoon a few tablespoons of sauce over the rice. Layer the bell pepper and onion mixture over the rice, layer the pork mixture over that, and spoon the remaining sauce evenly over the top. Sprinkle the remaining 1/2 cup cheese over the top and bake till puffy and golden brown. 45 minutes to 1 hour.

Makes 6 servings.