Recipes inspired by India, Asia, Europe, Chicago and the Adirondacks, from the Official Reznicek-Guibord Family Cookbook.

June 21, 2003

Refried Spaghetti, or 'Spaghetti Lo Mein'

Okay, perhaps the name of this dish isn't the most accurate. It's closer to a Chinese Lo Mein dish, with the noodles nicely separated, coated evenly with highly flavored sauce. Try this method of prepapring spaghetti, and I guarantee you'll like it as a nice change of pace!

It's important to cook the noodles aldente for this dish, as overcooked spaghetti will tend to stick together. A nice advantage is that you can cook the pasta far in advance - even days - and keep it in a refrigerated container until ready to use. The recipe here makes enough for two servings.
  • cold spaghetti, prepared from 8 ounces dry weight (half an average box)
  • 2 tsp. olive oil
  • 2 cloves garlic, minced or pressed
  • dash of black pepper to taste
  • 1 cup of your favorite spaghetti sauce
In a large covered frying pan, saute the garlic in olive oil until the aroma is released. Add cold spaghetti and saute over medium heat until the noodles separate, soften, are are evenly covered with oil. Add tomato sauce, and toss until heated through. Add pepper is desired, and serve.

June 04, 2003

Vegetarian Couscous with Vegetables

I was inspired to concoct this dish after eating something similar at the University of Chicago's Divinity School cafe. Their version is made with large, round "Israeli couscous" rather than the finer-textured sort, but quick-cooking bulgur can be used here as well.
  • 2 cups quick-cooking bulgur (try the Turkish tomato-flavored bulgur, if you can find some), or coarse couscous
  • 1 cup each sliced onion, green or red bell pepper and tomato
  • 1/4 cup olive oil
  • 1/2 tsp. black pepper
  • 2 cups cooked or canned chickpeas
  • 6 cloves garlic, pressed or minced
  • dash of turmeric for color
  • 1 tsp. Lawry's seasoned salt, or to taste - or subsitute 2 large cubes chicken or vegetable bouillon
  • 1/4 tsp. each dried thyme and basil
  • 3 cups water, or a little more if mixture becomes too dry in cooking
In a large covered saucepan (at least 10-12 inches in diameter) saute the couscous or bulgur until lightly toasted. Add onion, peppers and garlic, saute until vegetables wilt. Add 3 cups water and spices. Stir gently, cover pan tightly and lower heat to a simmer...cook 30 minutes, stirring lightly the first five minutes to prevent sticking. Serve, topped with sliced tomatoes, and sprinkled with a little good-quality olive oil if desired.