Chickpea and Sweet Potato Stew

With this winter being dominated by blizzards and single digit temperatures, hubby and I have been craving warm and hearty meals to stave off the bitter cold. So we turned to the most hearty items in our pantry; sweet potatoes, chickpeas, and carrots.

Once we made this stew we could not stop eating it. We started making variations and ultimately had this for lunch and/or dinner 5 times in one week. It is so versatile. You could probably make hundreds of variations on this stew and never get tired of it. So get started!

 

In a large pot, heat oil. Saute garlic and onion until soft. Add turmeric, paprika, cumin, coriander, cinnamon, and ginger and cook about 1 minute. Add tomatoes and chicken stock and bring to a boil. Add sweet potatoes, carrots, and chickpeas and simmer for 35 minutes. Stir in kale and remover from heat. Cover and allow to rest for 5 minutes. Serve with couscous and garnish with cilantro and greek yogurt.  It's time to eat!

Lamb Flatbread with Pine Nuts

Every year my husband and I buy ourselves some new cookbooks at Christmas. This year we bought The Big Book of Breakfast and Jerusalem. While The Big Book of Breakfast is delightful and has some great ideas to spice up your breakfast routine, Jerusalem blows it away.

Written by two men from different parts of the city, Jerusalem is packed with lovely stories, rich history, and stunning photos. In fact, the first time I cracked it open I sat and read it like a normal book. It is full of colorful stories that provide a peek into two very different cultures and all of the ways those cultures combine in a kaleidoscope of culinary joy.

It was impossibly difficult to choose which recipe to try first. So I just chose based on what ingredients were readily available. The great thing is that so many of the ingredients were already in my pantry - chickpeas, paprika, couscous. Once I got started, inspiration swept through me. The flavors and textures were just fantastic.

Now my goal is to make every recipe in this book before the year is over (it's a big book). This recipe is a variation on the Stuffed Eggplant recipe in the book. We didn't have eggplant but we did have some delicious flatbread. We made the stuffing, with a few little tweaks, and piled it on top of the flatbread which had been smeared with tahini. I served it with some chopped cucumber that I tossed with a little salt, lemon and parsley. I could eat this every day. Seriously.

In a large, deep skillet heat oil and saute onion, garlic, a pinch of salt, cumin, paprika, and cinnamon until onion is soft and spices are fragrant. Add lamb, parsley, tomato paste, pine nuts, lemon juice and sugar. Cook until lamb is browned. Serve on flatbread with tahini. You could also add some rice or couscous for some extra texture.

10 Essential Ingredients

There's nothing worse than trying to scrape together a meal with what you've got hanging around and realizing you are missing a few little things that could take your meal from edible to epic.

But if you make sure you always keep these items stocked, you will never again try to justify a bowl of cereal as a dinner option.

In no particular order:

10.

Liquid smoke - This little bottle is full of big flavor. A little bit of this magical elixir transforms ground turkey, tofu, or portabella mushrooms into an amazing beef substitute. Or try a few drops in mac and cheese, potato salad or guacamole.

9.

Onions -  In our house yellow, white and red onions are essential staples. White onions are very strong and are best used in fresh salsas or roasts. Yellow onions are sweeter and are perfect for sautéing. Red onions have a lightly sweet and pungent flavor that is best utilized uncooked.

8.

Garlic - I think this is self explanatory. It's garlic. It's delicious. Use it.

7.

Oils - Sesame, Olive, Chili, Sunflower - Having many different oils available can change the whole flavor profile of your dish. Want it spicy? Use chili oil. Want to stir fry at a high heat without scorching your food? Use sesame oil.

6.

Lemons/Limes - A squeeze of citrus can brighten up any meal and balances out strong flavors. Got a slightly-too-salty sauce? A squirt of lemon will fix it. Got a too-spicy stew? A shot of lime will mellow it out.

5.

Rice or Pasta - If your meal needs a little more substance, this is a great way to bulk it up. Add it to soups or toss with veggies and you've got an instant meal!

4.

Beans/Legumes - These protein-packed little nuggets of tasty are my go-to for quick, high protein meals. Throw some chickpeas in your salad and suddenly it's a filling meal. Toss some red beans with broccoli rabe and sausage and you won't regret it.

3.

Fresh herbs - If you're using the dried versions of any green herb, you might as well be sprinkling your food with sawdust. Green herbs get their flavor from chlorophyll and once that is gone, so is the flavor. They cost a little more but this is NOT the area you want to be cheap.

2.

Dijon mustard - This little condiment is a lifesaver. Mix it with a little butter and lemon and you've got a killer dressing for veggies. Whisk with olive oil and herbs and BAM - your salads and pasta have never tasted better. Brush it over chicken, add it to potato and macaroni salads or use it in marinades for poultry and pork.

1.

Chicken stock (not broth) - Chicken stock (not broth) is the base for the most flavorful gravies, soups, sauces and brines. If you don't have this in your kitchen all the time, you're doing it wrong.

Spicy Thai Tuna

I don't cook fish. It's not that I dislike fish - I love fish. It's the fear of walking that very thin line between undercooked and overcooked. But recently, I have been testing the waters. And there's no better way to conquer a food I'm afraid of than with the support of my beloved cast iron griddle. I sliced the tuna into 1/4" slices and cooked it for about 2 minutes on each side on a very hot griddle. It came out perfect!

Soon my brain was flipping through my mental rolodex of flavor pairings and preparations. So what pairs well with tuna? The bright flavors of lime and chilies. The sweet crunch of carrots and green onion. And the distinctive flavor of black vinegar. And sesame! Don't forget that! Oh, what about ginger? And that was how this laundry list of ingredients turned into an actually delicious meal.

Ingredients
1/3 cup fresh cilantro
2 medium ahi tuna steaks, sliced in 1/4" slices
1/2 cup finely shredded carrots
5-7 green onions, cut into 1/2" pieces
1 tsp fresh lime zest
juice of half a lime
1 tsp ground ginger
1 tsp red pepper flakes
3/4 cup chicken stock
1/2 tbsp. black vinegar
5 cloves garlic, thinly sliced
rice noodles or angel hair pasta, cooked al dente
1 1/2 tbsp. sesame oil
1 tsp hot chili oil
salt and pepper to taste
1 tbsp. sesame oil
1 tbsp. soy sauce

Toss sliced tuna with 1 tbsp. sesame oil and soy sauce.

Heat cast iron skillet, griddle or sauté pan over high heat. Sear tuna, about 2 minutes on each side.

In large sauté pan, heat remaining oil, garlic, ginger, pepper flakes, lime juice and lime zest over medium heat. Add stock and black vinegar and simmer about 3 minutes. Remove from heat and add noodles, carrot, green onion, cilantro and tuna. Toss to coat and serve hot.

It's time to eat!

Veggie "Pasta"

As the weather gets warmer, I crave meals that are lighter. But sometimes a salad just isn't going to do it. Sometimes I want a meal that is filling and savory without putting me in a food coma.

One of my favorite ways to lighten up the menu and still feel like I'm eating comfort food is to substitute shaved veggies for pasta. Right now you're thinking "Yeah, because veggies are really what I want when I'm craving pasta." But really, it works!

Peel asparagus and carrots and then shave them into 'noodles' with a veggie peeler. Sautee them with some garlic and olive oil. Toss in some Italian chicken sausage and a sprinkle of parmesan cheese and you'll have a new household favorite. I guarantee it! It's so easy that I'm not even going to list a recipe. It's time to eat!



Goat cheese goes with everything!



This week I had a serious craving for goat cheese. I think I tried putting it in everything. And everything was delicious! Goat cheese and honey on toast? Yes please! Goat cheese omelet? Oooooh yeah! It is one of the world's most perfect foods.

 

On a side note, I very gently forced Richard to try beets this week. It didn't go well for the beets. More beets for me!

 

In an ode to this creamy, smooth creation, today's recipe is asparagus and goat cheese stuffed chicken.

 

Asparagus and Goat Cheese Stuffed Chicken

 

Ingredients

 

2 chicken breasts, butterflied and pounded thin

2 tbsps goat cheese

10 asparagus spears

1/4 tsp mustard powder

1/4 tsp black pepper

1/8 tsp salt

1/4 tsp garlic powder

 

1. Spread goat cheese across inside of chicken.

2. Lay 5 asparagus spears across the spreaded goat cheese.

3. Roll breast so both ends overlap.

4. Stick wooden toothpicks along the seam of the chicken.

5. Using a pair of sharp scissors, cut the toothpicks to fit. (Don't forget to remove these before serving!)

6. Combine all spices and sprinkle over all sides of rolled up chicken.

7. Heat a small amount of olive oil in a very hot skillet.

8. Sear chicken, seam down, for 3-5 minutes.

9. Turn chicken and cook another 3-5 minutes. Sear on all 4 sides.

10. Let chicken rest for 3-5 minutes.

11. Cut in half and serve.



Video Post: Classic Chicken Marsala

Classic Chicken Marsala

Ingredients

2 chicken breasts, halved

1/2 cup chicken stock

1/2 cup marsala wine

1/4 cup yellow onion, diced

2 -3 cups mushrooms, sliced

1/2 tsp thyme

1/2 tsp garlic powder

1/4 tsp salt

1/8 tsp black pepper

3 tablespoons butter

1/2 cup unbleached flour

2 -3 cups egg noodles

Melt 2 tbsps butter in a large pan. In a shallow bowl, combine flour, thyme, garlic powder, salt and black pepper.

Dredge chicken in flour mixture and add to hot pan. Saute on medium heat until golden brown, about 4 minutes on each side.

Boil egg noodles and strain.

Remove chicken from pan and transfer to skillet in warm oven. Add remaining butter to hot pan. Add onion and saute until almost transparent. Add mushrooms and saute until browned. Slowly add wine and chicken stock. Simmer for 8 - 10 minutes.

Add chicken back to pan and simmer another 4 -5 minutes.

Serve chicken over noodles and pour sauce on top.

German Potato Salad? Ja bitte!

I love Germany. Before I visited Bavaria, many of my friends joked that we would find nothing but sausage and kraut. Although that would have been fine with me, I found quite the opposite. There was a wide variety of traditional and international options. I have had "German Potato Salad" here in the states. But when I had it in Munich, it was entirely different. Somehow, when this dish made its way to America something got lost in translation.

On a dark and cold winter night, we trekked through the empty streets of Munich. When we came upon the Hirschgarten Biergarten, we thought it might be closed. The log cabin style building was almost ghostly in it's stillness. But as soon as we opened the door, the sounds of clanking steins and jovial conversation came pouring out.

Just sitting in that dimly lit room and smelling the aromas would be enough to drive any human to gluttony. But it was my first bite of REAL German potato salad that sent me into a full fledged foodgasm. Between that and the Schnitzel, I could have died happy right there.

So in honor of my German nostalgia, today's recipe is German Potato Salad. Enjoy and share the love!

German Potato Salad



Ingredients

4 large red potatoes, cut into 1" cubes

1 medium yellow onion, julienned

5 - 7 slices of thick cut bacon

1/2 cup peas

1 clove garlic, minced

1 tbsp brown mustard

3 tbsp olive oil

1/8 tsp black pepper

salt

nutmeg, whole (not ground)

Preheat oven to 350 degrees.

In a large pot, boil potato cubes for 4 - 5 minutes or until al dente. Remove potatoes from boiling water and place in ice water for about 1 minute.

*Quick Tip: Make sure you do not cook the potatoes completely. The ice bath will quickly halt the cooking process.

In a large skillet, cook the bacon until almost crisp. Remove bacon from pan but leave the grease in the pan. Place bacon on a baking sheet and bake in oven for 3 -5 minutes or until crisp. When bacon is finished, allow to cool and chop into small pieces.

In skillet with bacon grease, saute onions, garlic and peas until onion becomes almost transparent. Add potatoes and cook on high heat for 5 - 7 minutes. Remove from heat. Strain off grease and add bacon to mixture.

In a small bowl whisk together mustard, olive oil and pepper until well combined. Add to potato mixture and stir to coat. Salt to taste and grate just a dash of nutmeg over the top. Serve warm.

Shrimp and Asparagus Fettucine

Time to tackle shellfish my friends. Shrimp and pasta always play nice together.

So let's talk ingredients. As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides.

Your choice of olive oil is especially important. When you are making an olive oil based pasta dish, there is nothing worse than a bland, oily taste. So choose an olive oil with a rich green color for the most robust flavor.

Now on to the yummy stuff! The key to a great dish is uniformity. Make sure your veggies are all cut to similar size to make for easy bites.

Shrimp & Asparagus Fettucine

Ingredients

1 pound shrimp, cleaned and deveined
1/2 pound asparagus, cut into 1/2" pieces
1/2 cup yellow onion, diced
2 cloves garlic, pressed
6 tbsp extra virgin olive oil
1/4 cup fresh parsley, chopped
1/4 cup fresh grated parmesan
Salt & pepper to taste

Prepare pasta according to package directions. Be sure to salt the water before it begins to boil. This will add a subtle flavor to your pasta and make for a better texture.

In a large skillet, heat 2 tbsps of olive oil on medium heat. Saute onion and asparagus until onion becomes translucent. Add 2 more tbsp olive oil, garlic and shrimp. Cook until shrimp becomes pink throughout. Lower heat and add remaining olive oil. Add pasta and, using tongs or two wooden forks, combine all ingredients in the pan and let cook another 3-4 minutes stirring occassionally. Salt and pepper to taste during this time.

Remove from heat and toss with fresh parsley. Top with grated parmesan and serve with a light, flaky bread and some good wine. Mmmm!