December – Spiced Chickpea and Chicken Stew with Coconut and Turmeric

December – Spiced Chickpea and Chicken Stew with Coconut and Turmeric

This recipe originally appeared in the NY Times without the chicken. I wanted something heartier for a visiting friend who had driven 3.5 hours to visit us up on the coast. This was the perfect dinner after a long drive on a cold and rainy autumn evening. The coconut sauce is amazing, you really need something to soak it up. Serve it with lavash or other flatbread for dunking if you have some. Not having those in the cupboard, I served it over brown rice. I consider this comfort food as well as (somewhat) health food. It is a soupy stew and could also be considered a thick soup/

Without the chicken, this recipe is vegetarian and vegan. A delicious option if you have a dinner party with mixed eating preferences. Add the chicken to only a portion of the soup, a deli chicken would be easy and perfect. I had some sous vide chicken thighs in the fridge and added them at the end. The recipe also called for adding greens (kale or spinach), which I forgot to purchase at the market. So the picture doesn’t have greens. I am definitely making this again and will add them next time and take a picture. With the addition of a half-can of chickpeas, the leftovers were delicious the next day.

I consider this a pantry meal, most of the ingredients are already in my pantry and available for a quick meal. If you have greens and mint in your garden you are already perfectly positioned. No chicken, no problem. The original recipe didn’t include chicken. But check your freezer for a lone chicken breast that might be hanging around. Defrost it in the microwave, cut into cubes, and add it once the coconut milk and stock come to the simmer. If you have any salad greens in your fridge, use them as greens. Maybe some baby spinach? Arugula would be fine as well, shredded romaine…why not. If it is a cold and wet night, who wants to go to the store?

Spiced Chickpea Stew with Coconut and Turmeric

Spiced Chickpea Chicken Stew with Coconut and Turmeric

Ingredients:

  • 1/4 cup of olive oil
  • 4 garlic cloves, chopped
  • 1 yellow onion, chopped
  • 1 (2-inch) piece of ginger, peeled and finely chopped
  • Kosher salt and freshly ground pepper
  • 1 1/2 teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) full-fat coconut milk
  • 2 cups of vegetable or chicken stock
  • 1 bunch of Swiss chard, kale, or spinach – stems removed, torn into bite sized pieces
  • 1 cup mint leaves, chopped for serving
  • Lime slice for serving
  • Optional whole fat plain yogurt for serving
  • Steamed rice, toasted pita, lavash or other flatbread for serving

Method:

  1. Heat olive oil in a large pot over medium heat. Add the garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until the onion is translucent and starts to brown a bit. That will take about 3-5 minutes. Be careful the garlic doesn’t brown.
  2. Add turmeric, red pepper flakes and chickpeas. Season with salt and pepper again. Cook, stirring frequently, until the chickpeas start to sizzle and brown and fry a bit in the spices and oil. I had to add a tiny bit more oil at this point. They will start to soften and break down, becoming brown and crisp. It will take about 5 to 8 minutes.
  3.  Remove about a cup of chickpeas and set aside.
  4. Add the coconut milk and stock to the remaining chickpeas in the pot. Bring to a simmer, scraping up any crusty bits that have formed at the bottom of the pot.
  5. Add your chicken if using.
  6. Cook, stirring occasionally, until the stew has thickened slightly and the flavors have come together., about 30-35 minutes. Taste and see if you need to add salt and pepper.
  7. Add greens and stir, making sure they are submerged in the liquid. Cook long enough for them to soften, which will depend on the type of greens you are using, about 3-7 minutes. Spinach and chard will soften much faster than kale.
  8. Divide among bowls and add the reserved chickpeas and mint, a wedge of lime, and a sprinkle of red-pepper flakes if desired. A dollop of whole fat yogurt with a dusting of turmeric would be nice as well.

 

Sous vide boneless chicken thighs

Spiced Chickpea Stew with Coconut and Turmeric

The recipe was adapted from the NY Times article, A Creamy Stew That’s Hearty and Virtuous.

I am bringing it to Fiesta Friday #253 to share with Angie and the gang. Click on the link to see all the wonderful ideas for holiday food, crafts and decorating. I am excited to be a co-host for the virtual party this week with Mila @ Milkandbun

I think the folks at Souper Sunday at Kahakai Kitchen will enjoy it as well. Follow the link for other soup, salad or sandwich ideas. Perfect for a casual Sunday dinner.  .Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.

October – Black Bean Chili in the Electric Pressure Cooker

October – Black Bean Chili in the Electric Pressure Cooker

I could have called this Instant Pot Black Bean Chili, that brand of electric pressure cooker has taken the internet and Pinterest by storm. But my electric pressure cooker is not an Instant Pot, although it works exactly like one. I got it before the craze hit, and it sat in the garage for several years, sadly unused. I was still terrified by the memories of my mothers old pressure cooker sizzling on top of the stove. I was afraid it was going to blow up at any moment, as children she gave us so many warnings to stay away from it. That fear has dissipated, modern electric pots are much safer. But I pull it out mainly for soups and stews, cold weather foods. During the summer it goes back into storage. I just can’t get behind all the Instant Pot recipes on Pinterest that don’t actually save you any time. I’d rather cook things on the stove, grill, or in the oven. There are additional flavors added with those methods. Why go through the trouble of pulling it out of the cupboard and having it take up space on your countertop? Just my rant.

But, beans are a different story and this recipe is a definite time saver. Why? Because you cook the dried black beans from scratch along with the chili. That’s right, no soaking. The whole thing, start to finish, takes an hour. You end up with both perfectly cooked black beans and a delicious chili. Now that is time saving! Even better, it is vegetarian, vegan, gluten free and delicious. All good, eh?

Personally I think this is a perfect meal for Halloween night.

I combined and modified two recipes into one for this dish. The first comes from A Pinch of Yum for instant pot pumpkin walnut chili and the second from Well Plated for Instant Pot Black Beans.

This recipe makes a lot, well over two quarts, so you will have plenty to share or stick in your freezer for nights you don’t want to cook. I love having that kind of meal insurance.

The Pinch of Yum recipe calls for adding 2 or 3 14-ounce cans of black beans at the end. 1 can of black beans is about 2 1/2 cups; 1 pound of dried black beans makes about 5 – 6 1/2 cups of cooked black beans. So I used 1 pound of black beans from the start, adjusting the liquid measurements. Well Plated called for 3 cups of water or broth to a pound of black beans. Using that recipe I found the beans were cooked perfectly, but a little dry to my taste. I wanted something more soupy. Adding a little extra liquid to the Pinch of Yum chili recipe adjusted for that.

There were some other modifications, I left out the bulgur wheat and the pumpkin in the Pinch of Yum recipe; mainly because I wanted something gluten free and didn’t have a can of pumpkin in the pantry (I may try that next time). Feel free to add a 14-ounce can of pumpkin puree at the end, please let me know how and if you like it. Everything is coming up pumpkin in October and November.

I did add the chopped walnuts for texture, they add a meatiness as well as extra protein to the chili. You only need to a salad for this to be a complete meal. Do use some of the recommended finishing options though.

So here goes!

Black Bean Chili

Ingredients:

  • 1 28-ounce can of chopped fire-roasted tomatoes
  • 1 onion, minced
  • 3 cloves of garlic, minced
  • 2 poblamo peppers chopped
  • 1 red pepper chopped
  • 2 chipotle peppers in adobo, chopped
  • 2 cups of walnuts, chopped
  • 1 cup of red lentils
  • 1 tablespoon cumin
  • 1 teaspoon of dried oregano
  • 1 tablespoon of chili powder, mild (or hot if that’s how you like it)
  • 1 tablespoon kosher salt
  • 1 pound of dried black beans
  • 8 cups of water

Method: 

  1. Rinse and pick over the black beans to make sure there are no small stones, drain.
  2. Dump everything in your pressure cooker and give it a stir.
  3. Set it to cook for 35 minutes once you get to high pressure.
  4. Let it release naturally for 25 minutes.
  5. Then release the rest of the steam.

Thin it out with extra water if it seems too thick. Check for salt.

Be sure to dress up the chili and finish it with shredded cheese, avocado, lime wedges, sour cream or plain yogurt, chopped cilantro, crumbled tortilla chips. Let your imagination go wild.

That’s all!

 

Black Bean Chili

Black Bean Chili

Black Bean Chili

This week I am co-hosting Fiesta Friday on Angie’s website. My partner co-host is Deb at Pantry Portfolio. 

Come join in the fun by checking out the posts by a group of talented cooks, gardeners and crafters. And please add your own, read the instructions for posting in order to be considered for the picks of the week.

Have a wonderful weekend everyone and thank you for reading.

May – Lentils and Roast Cauliflower with Almonds and Dates

May – Lentils and Roast Cauliflower with Almonds and Dates

This is a wonderful vegetarian or vegan main dish, or a side dish for a large party. It’s perfect when you have folks with different dietary needs, also being gluten and dairy free. And because it is served at room temperature, you can make it several hours ahead. It will only get more flavorful as the lentils absorb the tahini sauce. What more can you ask for? On one platter you have your greens, roasted vegetable and starch/protein. The dates add a sweet note while the almonds add crunch and even more protein.

I served this to a large gathering, the leftovers the next day were still yummy (and didn’t last long).

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Lentils with Roast Cauliflower, Chopped Dates, and Almonds

The original recipe came from Food and Wine, but it came to me about a year ago via one of the members of my book club. It’s been hanging out just waiting for the right time to make it.

I have given two measurements for the spices. The original recipe used the smaller amount but I found it was not sufficiently spiced for my taste. Cauliflower is quite mild and can absorb a lot of flavor.

This recipe serves 6-8

INGREDIENTS:

  • 1/2 cup raw almonds
  • 1 cup beluga or green lentils, rinsed and checked for small stones
  • 1 head of cauliflower, cut into 1 inch florets
  • 1/4 cup plus 1 tablespoon of extra virgin olive oil
  • 1/4 to 1/2 teaspoon of ground cumin, briefly toasted in a dry frying pan
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground ginger
  • pinch of cayenne or red pepper flakes
  • kosher salt
  • freshly ground pepper
  • 2 tablespoons tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon honey or maple syrup
  • 10 dates, pitted and chopped
  • 1/2 small red onion, thinly sliced
  • 4 cups loosely packed arugula or baby spinach

METHOD:

  1. Preheat the oven to 350 degrees F. Spread the almonds on a pie plate or sheet pan and toast for 10-12 minutes, until golden brown. When cool, coarsely chop.
  2. Increase the oven to 425 degrees F.
  3. Meanwhile heat 2 cups of water in a saucepan, bring to a boil and add the lentils. Simmer until tender, about 20 minutes. Drain and cool.
  4. Prepare the cauliflower. On a rimmed baking sheet toss the cauliflower florets with 1/4 cup of olive oil, the spices (cumin, cinnamon, ginger, salt, pepper. Roast until tender and slightly browned, about 20-25 minutes. When cooked to your liking, remove from the oven and cool.
  5. In a large bowl, whisk the tahini with the remaining 1 tablespoon of olive oil until smooth. Add the lemon juice, honey or maple syrup, and 2 tablespoons of water.  Mix well.
  6. Add the lentils to the bowl and toss to coat.
  7. On a large platter lay a bed of the lentils, top with the roasted cauliflower, dates, almonds, and sliced onion. Sprinkle the arugula or baby spinach on top and serve.

 

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January – 5 Hour Beef Stew

January – 5 Hour Beef Stew

This recipe was first posted in November 2013, but I think it is due for a re-write. As well I wanted to adapt it to the Fast Metabolism Diet, which was amazingly easy to do. You don’t need to be on the diet to appreciate this wonderful meal. It is so easy, you just mix everything together in a large bowl, pour it into a casserole dish, cover and leave in a low oven for 5 hours. Time to catch up on some of the Harry Potter movies that are playing in marathon session on TV this weekend. Your whole house will be filled with wonderful smells. This recipe is good enough to serve company. It is appropriate for phase 1 or 3.

The original idea came from a cookbook (mine now well-used, stained, and tattered) called Cold-Weather Cooking by Sarah Leah Chase. She was one of the co-authors of the Silver Palate Good Times Cookbook. She lives in Nantucket and the recipe is perfect for stormy, cold evenings.

 Serve it with mashed potatoes, or pasta, or mashed fat-free cauliflower (recipe to follow).

Note: I would not transfer this recipe to a slow cooker, it will have far too much liquid. Slow cooker recipes need an entirely different formula for success. Also, please check your tapioca label if you need this recipe to be gluten-free, not all of them are. Minute Tapioca is gluten-free.

5 Hour Beef Stew

5 Hour Beef Stew

 

(6-8 servings)

Ingredients:

  • 2 ½ lbs of lean beef stew meat, cut into 1 – 1 ½ inch cubes
  • 6-8 carrots, peeled and cut into chunks the size as the meat
  • 3 parsnips, peeled and cut into chunks the same size as the meat
  • 6-8 shallots, peeled and left whole
  • 4 cloves of garlic, 2 finely chopped and 2 peeled but left whole
  • 2 teaspoons salt
  • 1 tablespoon fresh thyme, or 1 teaspoon dried
  • 1 tablespoon herbs de Provence
  • 1/4 teaspoon red pepper flakes (optional if your family does not like spicy food)
  • 2 teaspoons freshly ground black pepper
  • 2 ½ cups of sugar-free vegetable juice, tomato juice or a large can of tomatoes, puree in your blender with additional water to make 2 1/2 cups if necessary
  • 1/2 cup dry red wine, water or broth
  • 1 tablespoon of Dijon mustard
  • 3 ½ tablespoons of tapioca, I used Minute Tapioca
  • Chopped parsley for serving

Directions:

  1. Preheat your oven to 275 degrees F
  2. In a large mixing bowl combine the beef with all the vegetables. Season with the garlic, herbs, salt, pepper and red pepper flakes. No, you don’t need to pre-brown the meat! I know, I didn’t believe it either but I’ve made this many times and it works.
  3. In a small bowl whisk together the tomato juice, wine or water or broth, mustard, and tapioca.
  4. Add this mixture to the meat and vegetables, stir to blend well.
  5. Transfer the stew to a large casserole or Dutch oven. Cover tightly and cook 5 hours without opening the lid or disturbing.
  6. Taste for salt, some tomato juices are very salty. Add more freshly ground pepper as desired.
  7. You can serve this directly or refrigerate overnight and reheat the next day.
  8. Garnish with chopped parsley

 

5 Hour Beef Stew

5 Hour Beef Stew

5 Hour Beef Stew

Use your imagination as far as vegetables. I used carrots, parsnips and shallots this time. In the past, I’ve added turnips, potatoes, boiling onions, kohibrabi, celery root and elephant garlic. Use this recipe as your canvas for what you find at the market or in your garden.

Serve with mashed potatoes, baked potatoes, pasta, or this amazing fat-free cauliflower mash. 1/8 (about 1 cup) of the recipe would be a phase 1 dinner with some brown rice or pasta. A sweet potato would also be nice with it.

If you have some, serve the pickled mustard seeds on the side. I did and it was a good counterpoint to the richness of the meat. Horseradish would also be good.

Add a salad freshly gathered from the garden, you have an easy weeknight dinner which feels much fancier than it is.

Fat-free Cauliflower Mash

Fat-free Cauliflower Mash with Beef Stew

2 – 3 servings

Ingredients:

  • 1 head of fresh cauliflower, washed and broken into florets. Woody stems peeled and chopped
  • 1 head of fresh garlic, peeled and left whole
  • 1/2 bunch of green onions or scallions, roughly chopped, white and light green parts only
  • 4 cups of chicken or vegetable broth
  • Salt and freshly ground pepper to taste

Directions:

  1. Add the cauliflower, scallions and garlic to a large pot.
  2. Add the chicken or vegetable broth
  3. Bring all back to the boil and simmer for 20-25 minutes until everything is very tender
  4. Pour into a colander over a large bowl, saving the broth.
  5. When slightly cooler, puree in your blender or food processor, adding broth as needed until you have a smooth mash.
  6. Taste for salt and pepper.
  7. Save the cauliflower cooking water for soup.

This is creamy, and delicious. But…it is not rich mashed potatoes. You could add cream and butter but that would be defeating the purpose. If not restricting dairy, I might add some cottage cheese to the blender with the cauliflower. I think that would up the flavor profile a bit. Puree both until very smooth and creamy. Make sure you add enough salt, that is a key element.

 

 

 

May – Wild Rice and Black Bean Salad

May – Wild Rice and Black Bean Salad

Black bean and wild rice salad is a flexible dish, it even doesn’t have to be a salad. You could serve it warm as well. Modify this very versatile recipe for the occasion and your taste. Add some shredded cheddar or crumbled goat cheese and it could be the center of a vegetarian feast. It is a perfect side dish for a BBQ or pot luck. Best of all it can be made a few hours ahead, it doesn’t require any last minute attention other than a sprinkling of chopped cilantro. The flavors will improve by sitting for a few hours. If made ahead, refrigerate the salad and bring it up to cool room temperature, sprinkle with cilantro and serve.

I know that wild rice can be pricy. Modify by using leftover cooked brown rice, it would work as a substitute. When I cook any kind of rice I always prepare more than I will use. Day old rice makes the best fried rice, and cooked rice freezes well in heavy duty freezer bags. Portion as much as you will need for a meal. label it, and pop it in the freezer. When you want to use it, add a few drops of water to the bag and reheat in the microwave.

Wild Rice and Black Bean Salad

INGREDIENTS (serves 4 – 6)

  • 1 can of black beans, rinsed and drained (or 1 1/2 cups of cooked and drained black beans)
  • 1 1/2 cups cooked wild rice (about 1 cup uncooked)
  • 1 bunch of spring onions or scallions, chopped
  • 1 clove of garlic, finely minced
  • 1 English or thin skinned cucumber, chopped into cubes (if using a regular cuke, peel and seed it first)
  • 1/2 pint of cherry tomatoes, halved
  • 1 red pepper, chopped
  • 1 avocado chopped
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 – 1/2 tsp red pepper (depending on desired heat)
  • Salt to taste
  • Lemon and/or lime juice, about 1/4 cup
  • Olive oil, about 1/4-1/2 cup
  • Chopped fresh cilantro or parsley

METHOD

  1. Prepare the wild rice according to package directions, drain and cool.
  2. In a large bowl mix the black beans, onions, garlic, cucumber, cherry tomatoes, red pepper together.
  3. Add the chili powder, cumin, red pepper and salt. Taste and see if it needs any additional seasoning.
  4. Toss with the juice of a lemon or 2 limes, then add the olive oil. I start with the smallest amount and taste, adding more if needed.
  5. Serve, or chill until serving time. Garnish with chopped cilantro or parsley.

    Wild Rice and Black Bean Salad

 

I am taking this salad to Fiesta Friday #171. It will be a perfect balance to the array of dishes brought by other bloggers. Click here to read the posts, please add your own to the party.