Sunday, June 01, 2008

Dinner Tonight

I borrowed the title from 'Cooking Light' - it's the title for their quick and easy recipes at the back of the magazine.

This was certainly quick and easy - it's just slightly adapted from the Joy of Cooking - (in that it has no chicken in it - we used 'chick' peas instead - oh fer funny!):

Joy of Cooking 'Chick pea' Cacciatore 4 servings

Cacciatore means "hunter's style" in Italian - so a vegan version is needed...

Heat 3 Tablespoons of Olive Oil in a large heavy skillet over medium high heat until shimmery and fragrant:

1 cup chopped onions
1 bay leaf
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
1 teaspoon minced fresh sage leaves, or 1/2 teaspoon dried, crumbled

Cook stirring until the onions are golden brown, about 5 minutes. Add:
1 large clove minced garlic

Cook about 30 seconds more being careful not to brown the garlic. Pour in:
1/2 cup dry red or white wine

Cook over medium-high heat until all the wine is evaporated. Add:
1 can whole tomatoes with juice, crushed with your hands
1 can chick peas drained and rinsed
3/4 cup water or vegetable broth

Reduce the heat to low, cover and simmer gently for 25 minutes. Add:

1/2 cup oil cured black olives
8 ounces of mushrooms sliced

Cook, covered, for 10 minutes. Uncover the pan and boil the pan juices over high heat until slightly thickened. Taste and adjust the seasonings.


  1. Thanks for the recipe - I'm always on the look out for new veg dinners!

  2. Looks real good except for the olives of course. E