Sweet + Sour = Yum!

In England the term "hotpot" means a casserole topped with sliced potatoes.  I found this recipe for sweet and sour mixed bean hotpot in one of my vegetarian cookbooks.  The name did not entice me but, as often is the case, the picture most definitely did.  It looked delectable, warm and hearty.  It also looked relatively easy!  Always a plus on a work night!  So, I set about recreating the recipe to meet our families likes and specifications.  This made a terrific main dish for us, paired with some fresh fruit.  If you are a must have meat person, this dish would be a fantastic side.  It is FULL of flavor and texture!  Either way, it's a nice change of pace from the norm!  It does take a bit to bake, but the good news is that the prep is minimal and you can do other things while this takes its sweet time in the oven.

Sweet & Sour Vegetable Bean Hotpot
Ingredients:
2 lbs Yukon Gold Potatoes
1 Tbsp. Olive Oil
3 Tbsp. Butter
1/3 cup Whole Wheat Flour
1 1/4 cups tomato sauce
2/3 cup of pear juice (apple would work too, but I had pear on hand)
4 Tbsp. light brown sugar
1/4 cup ketchup
1/4 cup cider vinegar
2 Tbsp. soy sauce
1/4 cup Vodka (optional - the original recipe called for Sherry, but I only had Vodka on hand)
1 can navy beans
1 can butter beans
1 can chick-peas
2 cups green beans
1 cup shallots, sliced
3 cups sliced mushrooms
1 Tbsp. fresh thyme
1 Tbsp. fresh marjoram
salt and ground pepper

Method:

• Preheat the oven to 400 degrees.  Thinly slice the potatoes and boil them for 4 minutes.  Drain the potatoes and toss them with the olive oil, making sure they are coated all over.  Set them aside.

 

• Melt the butter and add the flour, tomato sauce, pear juice, sugar, ketchup, vinegar, soy sauce and vodka in a large saucepan.  Heat gently while whisking until sauce begins to boil and thickens.  Simmer for 3 more minutes, stirring continuously.

 

• Rinse and drain the beans and chick-peas and add to the sauce, along with all remaining ingredients.  Stir together, mixing well.

 

• Spoon the bean mixture into baking dish.

 

• Arrange the potato slices over the top of the bean mixture, overlapping them slightly, until the entire bean mixture is covered.

 

• Cover with foil and back for 50 minutes, then remove foil and bake for an additional 20-25 minutes, until potatoes are golden.

Click here for printable recipe

Easy Lasagna

My older son LOVES lasagna.  I don't really like making it much.  Lots of steps, lots of time involved.  I LOVE easy crock-pot meals.  I found this recipe for crock-pot lasagna and it felt like a match made in heaven.  I tried it out last night.  I was very low on energy and in this recipe I didn't even have to cook the noodles first!  I was hoping this worked out well.  I was concerned because you wouldn't get the crusty cheese top.  Would it be as good?  Would it be too liquidy?  Wait!  I didn't have enough of the thick sauce and now have to substitute my own homemade sauce, but it's thinner!  I did it anyway.  It was smelling great and looking great.  Now for the true test, taste!  It was winner all over.  This is the crusty cheese kind, but this is the melty goodness that satisfies in every way.  My sister also gave me a great idea when we discussed this recipe today.  You could use a kitchen torch (ala creme brulee) to get that nice crusty cheese on top!!!

Dive into this cheesy goodness soon!!

Crock-pot Lasagna

Ingredients:
12 whole wheat lasagna noodles
2 large jars pasta sauce (your favorite - thicker is going to make for a thicker lasagna, thinner is more soupy)
2 16-ounce containers of small curd cottage cheese (or ricotta)
2 eggs
1 10-ounce package of frozen spinach
2 tsp. ground nutmeg
1 package spaghetti sauce spice mix (this is optional, but I really liked the flavor it added)
1 cup shredded Mozzarella Cheese
1/2 cup shredded Parmesan Cheese

Method: 

• Thaw spinach in microwave (2 minutes on high) and then squeeze out extra liquid using a kitchen towel.

 

• Mix together cottage cheese/ricotta, eggs, nutmeg, spaghetti sauce, spinach, 1/2 cup of Mozzarella Cheese and 1/4 cup of Parmesan Cheese.

 

• Layer 1 cup pasta sauce at the bottom of the crock-pot. Next layer 4 lasagna noodles (breaking as needed).  Now 1 more cup of sauce, then the cheese-spinach mixture.  Then another layer of 4 noodles and another cup of sauce and then the remaining  cheese-spinach mixture.  Top off with 4 more noodles and the remainder of the sauce.  

 

• Place the lid on the crock-pot and cook on low for 5-6 hours (I did 6).  
• In the last 10-15 minutes add the remaining cheese.  Cover and cook until ready to serve.

Enjoy with a nice salad and some crusty French bread.

Click here for printable recipe     
   

Chasing the "chill" away

This past fall I scoured recipe sites for a squash stew of sorts in order to use up an ENORMOUS squash given to us by our friends, the Weavers.  I had an idea of the flavors I wanted to combine and since none of the recipes fulfilled all of them, I decided to take some basic ideas and trek out on my own.  I was amazingly happy with the result and tried it out on my mom when I visited for my dad's surgery this past November.  She became its biggest fan and she doesn't even like sweet potatoes!  It's packed with good vitamins and protein.  The protein in my recipe comes from the beans and quinoa.  I didn't add meat, but some roasted chicken could easily be added and would taste great in this "chili/stew".   You can combine it with a nice cornbread or a crusty loaf of french bread and a green salad, to have the perfect soul-warming winter meal.

Chase away some winter chill with this delightful meal!

Squash-Sweet Potato & Quinoa Chili

Ingredients:
4 medium sweet potatoes (you can use any variety - yellow or orange)
1 medium squash (butternut is one of the best for this - any squash with a nice "meaty" center, not stringy)
4 Tbsp. Olive Oil
Salt & Pepper 
1 large sweet onion, chopped 
3 cloves garlic, minced
1 chipotle pepper, minced (These little guys are spicy so for reduced spice, remove seeds or substitute 4 Tbsp. of the "sauce" in the can)

3 cups cooked (or 2 cans, drained and rinsed) black beans or pinto beans
1 cup fresh or frozen corn (optional - I no longer add this because my oldest has decided he's not a fan of corn unless it's on the cob)
1 20-28 ounce can of crushed tomatoes
1 package of your favorite chili spice mixture - or the equivalent of your own chili spice mixture
2 cups vegetable or chicken broth

1 cup of uncooked quinoa 

Method:

•  Peel squash and sweet potatoes and cut into cubes.  Toss cubes with 2 Tbsp. olive oil and salt and pepper (about 1 tsp. each) and put into a 9X13 baking pan.  Bake at 400 for about 30 minutes (until the squash and potatoes start to turn golden).  ****Side note, this alone makes an amazing side dish by just adding about 1/2 tsp. of sage!

• While squash and sweet potatoes are baking, heat the remaining 2 Tbsp. of olive oil and add chopped onion and garlic, saute for 1-2 minutes.  Next add  the chipotle chili, beans, corn, chili spice mix and cooked squash & sweet potatoes.  Stir well. 

•  Now add crushed tomotoes and broth.  Let mixture come to boil.
• Add uncooked quinoa and stir well.  Let chili cook on medium for another 30 minutes to ensure quinoa is cooked through.  

Enjoy!

Click here for printable recipe  
 
    

Hurry and get some curry!

This is another great recipe I discovered while prowling through other food blogs.  This one comes from one of my favorite blogs, A Pinch Of Yum.  You really should check it out.  There are some amazing recipes on there!  Since Indian food is one of our all time favorites, I thought I try this out.  All the guys loved it and it met with the meatless bent I've been going for.  However, we all commented that adding chicken would be VERY tasty too.  Nothing in this recipe is hard, but cooking the lentils and rice is time consuming, so make sure you leave yourself enough time for that.  The red curry paste is a MUST!  The first time I made this I had garam masala on hand, then second time I didn't.  I'm going to give the ingredients I used to replace garam masala because I'm guessing you all have those on hand, while garam masala might not be so readily available.  (I couldn't find it ANYWHERE at Fred Meyer.)

Hurry and get some curry tonight!

Red Curry Lentils
*Original recipe from A Pinch Of Yum
Ingredients:
* 1 1/2 cups dry lentils
* 1 bay leaf
* 1 clove garlic, minced
* 1/4 cup finely chopped onion
* 5 cups water
* 1/2 a large onion, diced
* 1/2 tsp. cumin
* 1/4 tsp. ground coriander
* 1/4 tsp. ground cardamom
* 1/8 tsp.  cinnamon
* pinch of nutmeg
* pinch of cloves
* 1 tsp. curry powder
* 1/2 tsp. turmeric
* 1/2 tsp. sugar
* 1 tsp. minced garlic
* 1 tsp. minced ginger
* 1/4 tsp. cayenne pepper
*  1 14 ounce can of tomato puree (or just puree a bunch of tomatoes from your garden)
* 1/4 cup coconut milk
*  cilantro for garnish
*  brown rice for serving

Method:
1.)  Bring 5 cups of water to a boil.  Add lentils, bay leaf, 1 clove minced garlic & 1/4 cup chopped onion.  Simmer for 45-50 minutes.  Drain, then set aside.

2.)  Melt butter, add the onion and saute for about 5 minutes.
3.)  Add all spices, including curry paste.  Stir-fry for 1-2 minutes, stirring constantly.
4.) Add tomato sauce and stir and simmer until smooth.
 
5.)  Add the lentils and coconut milk.  Stir and simmer another 15-20 minutes.


6.)  Garnish with cilantro and serve over brown rice.

Enjoy!


Click here for printable recipe

 

 

 

.....and we all said YUM!

Okay, so I was feeling in a rut and decided to go on-line and find some new inspiration for meatless meals this week.  This in addition to starting back to work this week has been interesting.  It is always nice to get kind of lost in the world of creating my art, food.  This was the perfect recipe for that.  I discovered it on a great site, A Couple Cooks.  This is by far one of my newest favorite sites to visit.  Vibrant food, taste-wise and visually!  Anyway, I digress. This recipe..... it was perfect.  I took the suggestion within the directions given by the "couple cooks" and turned on some music and just enjoyed.  There is some chopping involved, but nothing is hard about this and it is one of those meals that feels good to make.  Good ingredients, great smell, visually stunning.  I gathered everything, chopped with my favorite tunes and then put it all together and fell in love with my counter full of ingredients.  I guess I'm weird that way.

Well, the love just grew and grew as the ingredients combined to create amazing aromas throughout my kitchen and home.  I think I'm going to rename this dish, For the Love of Paella because we all fell in love it, even my little Mr. Picky!

Fall in love with some great food tonight!

For the Love Of Paella a.k.a. "Simple Vegetable Paella"

***Adapted from A Couple Cooks website   
Ingredients:
4 cloves garlic
One large sweet onion
8 ounces baby portobello mushrooms
One or two small bunches chard (enough to make two cups chopped)
1 can quartered artichoke hearts (in water, not oil)
1 1/4 cups arborio rice
2 1/2 cups vegetable broth
1 15-ounce can fire-roasted diced tomatoes
1 cup chickpeas (canned or cooked)
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon turmeric
1 teaspoon kosher salt
Fresh ground pepper

Method:
1.  Gather all your ingredients.
2.  Mince your garlic, chop your onion, slice your mushrooms, wash & chop your chard and drain your artichokes!
3.  Measure out the rest of the ingredients and open any cans.  Bring it all to where your large skillet is.
4.  Heat the olive oil in a large skillet.  Saute onions, garlic and mushrooms until tender (about 5 minutes)
5.)  Add the 1 tablespoon of paprika, 1 teaspoon of turmeric and the rice.  Stir together in skills for about 1 minute. 

6.)  Add the can of fire-roasted tomatoes, Swiss chard and chickpeas, salt & loads of ground pepper!

7.)  Pour in the vegetable broth, enough to fully cover the vegetables and rice.  Make sure it totally covers the rice or you'll end up with crunchy bits of rice here and there.  Arrange the artichoke heart quarters over the top.

8.)  The broth should be brought to a boil.  Once it boils turn down to a simmer and let it all hang out for about 40 minutes. 
9.)  Once the liquid has absorbed or cooked out, remove from heat and let sit for a few minutes.  More liquid absorbs in these minutes.  Do not let it cook too long or it can burn.

Enjoy!!!

Click here for printable recipe

Tasty, healthy & EASY!

I have a Rachael Ray cookbook that I love, it's called Express Lane Meals.  It's got three different sections; "Meals for the exhausted", "Meals for the not too tired" and "Bring it on! (but, be gentle).  This recipe comes from the "meals for the exhausted" section, so that should clue you in to the difficulty level.  She calls it "Cacio e Pepe (Cheese & Pepper Pasta) and Spinach with White Beans.  I call it just plain GREAT!!  The ingredients are simple and the method is easy.  On top of simple and easy, it tastes fantastic.  I have a picky eater in my house.  He'd be happy if I made him nachos or peanut butter and jelly sandwiches every night.  This pains me, to say the least.  He is not usually very excited about the new dishes I make.  He has to take his "no thank you" bite though.  (You must take a bite and try it before you can say "No thank you" to it.)  Last night he was excited about the "noodles" and his excitement turned to joy, his and mine, when he returned for 2 extra helpings of this meal!  My other boy loves just about anything and eats heartily.  He went for 3 rounds as well.  This meal will now be in the weekly rotation.  It's tasty, healthy and above all, EASY!!

Enjoy some of this simple goodness tonight with your family!

Cacio e Pepe (Cheese and Pepper Pasta) and Spinach  with White Beans 
*From Rachael Ray's Express Lane Meals cookbook
Ingredients:
Salt
1 pound thin spaghetti noodles
3 Tbsp. butter
5 Tbsp extra virgin olive oil
2 tsp. coarse black pepper
1 cup grated Pecorino Romano cheese
1 10-ounce box of chopped frozen spinach
4 garlic cloves, chopped or minced
1 14-ounce can cannellini beans, rinsed and drained
1/4 tsp. ground nutmeg

Method:

• Bring a large pot of water to boil.  Salt the water and add pasta to boil (according to package directions - about 6 minutes).
• ***You'll want to save 2 ladles-ful of the pasta water before you drain it!!!  Don't forget
• While pasta is boiling, place a large skillet over low heat and place butter and 1 Tbsp. of the olive oil and pepper into it.  Let this slowly melt until the pasta is done.

Yummy!!

• Also while pasta is boiling, defrost the spinach in the microwave for 6 minutes on high. 
• Heat a small skillet over medium heat.
• Add 2 Tbsp. olive oil, then the garlic, cook garlic for 2 minutes.
• Now add the beans to garlic. 
• Next add the spinach to the beans, breaking it up as you drop it into the pan.

• Season the spinach and beans with nutmeg, salt and pepper
• When the pasta is done remember to reserve 2 ladles-ful of the pasta water and add 1 ladle to your melted butter-pepper mixture.
• Drain the pasta and toss it in the pan with the butter, pepper, pasta water sauce.
• Turn off the heat and add the cheese in small handfuls, tossing with tongs until all the cheese in incorporated.  It will form a creamy sauce to coat the pasta.

 

• Add another ladle of cooking water if needed (I add the 2nd ladle every time).
• Now season the pasta to taste with salt and drizzle with 2 Tbsp. of olive oil.
• Serve the pasta and spinach-bean mixture side by side (although, mixing them also tastes great!!)       

Enjoy!


Click here for printable recipe.

Sweet & Spicy!

My friend Stacy and I are always looking for new great ideas for dinner that involve vegetarian fare (well for her more vegan).  I came across these on that most addictive site, Pinterest.  I can't remember if I pinned them first or she did.  It doesn't really matter.  We both made them the same week.  I tweaked a few things because I'm a texture freak.  If it doesn't feel good in my mouth, it doesn't get beyond that point.  It seemed like a fantastic idea to saute the corn in spices first, but I found it made it a bit chewy and I like my corn full and bursting.  Additionally, Stacy and I both discovered that the sweet potato mixture is so creamy and flavorful that the shredded cheese on top in the original recipe isn't necessary at all.  To each her own, but in the following recipe I'll be giving the method I most prefer.  These make a great main dish for those who are into eating a plant strong diet.  I paired them with fresh fruit and a salad and all 3 of my guys were satisfied, even the bottomless pit that is my older son.

Grab some sweet potatoes and get stuffing!!!

Stuffed Mexican Sweet Potatoes 
*Adapted from "Pinch Of Yum" food blog by Stacy & Gretchen
Ingredients:

3-4 medium sweet potatoes

1 can corn, rinsed and patted dry

1 can black beans, rinsed and drained

1 tablespoon butter

1/2 yellow onion, chopped

1-2 canned chipotle peppers in Adobo sauce, minced or pureed

1 ounce light cream cheese

1/4 cup light sour cream

1 teaspoon salt (+ more to taste)

1/8 teaspoon cumin

1/2 cup cilantro, roughly chopped

6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack) - Optional!

Method:

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. While sweet potatoes are baking, combine corn with a sprinkle of salt and cumin (feel free to add any other Mexican seasoning in the amounts that work for you) in a medium bowl.  
3. Saute the onion in the butter over medium heat until soft and translucent. Set aside.
4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape out the insides of the sweet potatoes out, leaving the skins intact. (as much as possible).  Leaving some of the sweet potato in the skin helps keep the skins whole.
5. Mix the sweet potato that you've scooped out of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.

   

   I could eat this all by itself!!

6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted. 

Before the oven

 

Click here for printable recipe

Close your eyes, take a bite and say "Wow"!

This blog is about the dinner I made for tonight, Resurrection Sunday. I like to do things that are unexpected, out of the norm, sometimes.  Soooo.... no ham, no potatoes, no traditional foods.  I made a a lasagna with roasted sweet potatoes and butternut squash. One word, A-MAZE-ING!  I literally closed my eyes while I chewed. It enhanced the experience by about tenfold!  It's creamy, bursting with flavor, with some texture to chew provided by the noodles and the oh-so-wonderful crusty cheese atop this wonderment.  Fair warning, this is NOT one of my healthier dishes, in fact I'd call it down right indulgent.  Its saving grace is the good amount of orange vegetables in it.  I cling tightly to that fact right there.  I clung to it though each and every delectable bite tonight.  This WILL become one of my all time, top comfort foods.  But, back to business.  The original recipe comes from the food blog "How Sweet It Is" and it called for a few things I didn't have, which absolutely forced me to improvise and make it more my own. I think I'll improvise even more next time, substituting fresh basil for the sage because fresh basil is one of my all time food best friends.  I love it and I think it would make this dish just one notch closer to perfect and in my taste it is very nearly there already!!! 

So, sometime soon, spend some time making this delightfully delicious dish and then sit down, close your eyes, take a bite and..... I bet you say "wow"!!!

Roasted Sweet Potato & Butternut Squash Lasagna 
Ingredients:
9 whole wheat lasagna noodle sheets
1 medium butternut squash, peeled and cubed (about 3 cups cubed)
2 medium sweet potatoes, peeled and cubed (about 1 1/2 cups cubed)
4 ounces cream cheese
4 ounces sour cream
4 ounces cottage cheese  - or in place of the cream cheese, sour cream & cottage cheese, you can use 12 ounces of mascarpone cheese but I didn' t have this, thus the improvised list of substitutes
3 tablespoons unsalted butter
1 shallot, thinly sliced
3 cloves of garlic, minced or pressed
1 1/2 cups freshly grated Parmesan cheese
1/2 cup freshly grated mozzarella cheese
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon nutmeg
1 Tbsp. ground sage OR 15-20 fresh basil leaves!! (Original recipe calls for sage leaves, but I had ground sage from our sage plant from last year and used that instead.)
olive oil for drizzling

Method:
1.)  Preheat oven to 350 degrees F.
2.)  Cook pasta noodles according to package directions or use "no boil" noodles.
2.)  Peel and cube butternut squash and sweet potatoes.  Place them on baking sheet.  Drizzle olive oil over the tops.  I used my handy dandy oil spritzer from Pampered Chef and it made this a snap.  Then sprinkle with the nutmeg and 1/2 tsp. salt and 1/2 tsp. pepper.

I love these colors!

3.)  Bake the squash and sweet potatoes for a total of 1 hour, turning every 15 minutes to get a nice roasted look on all sides.
4.)  While the sweet potatoes and squash bake, slice the shallots and mince the garlic. 
5.)  Heat a medium skillet, add butter then shallots and garlic.  You want to brown the butter but not burn it.  Stir quickly every 30 seconds or so and let the  shallots and garlic saute in the butter for about 2-3 minutes.  Then remove from heat.
6.)  Stir together your sour cream, cream cheese and cottage cheese.  Add 3/4 cup of the Parmesan cheese.

This stuff smells and tastes incredible!!

7.)  Stir in the shallot, garlic, butter mixture until smooth.

That's some yummy goodness folks!

8.)  When potatoes are done, mash them either with a fork or mixer - depending on what texture you prefer, just mash them enough that they spread easily over the noodles.
9.)  Now it's time to layer.  Spray an 8X8 pan with oil.  Put down 1 layer of noodles.  Cover the noodles with 1/2 of the sweet potato/squash mixture and spread out evenly.  Top with 1/2 of the cheese mixture, 1/3 of Tb. of ground sage/sage leaves/basil leaves (which ever you choose) and then 1/2 of the mozzarella and remaining Parmesan.  Add another layer of noodles, the rest of the sweet potato/squash mixture, the rest of the cheese mixture, sage/basil, and another 1/3 of the mozzarella and remaining Parmesan.  Finally put on one last layer of noodles and then cover with the remaining 1/3 mozzarella and Parmesan. top with sage or basil.

Pretty!

Layers through the glass pan.

10.)  Bake at 350 degrees for 45-50 minutes.

Before diving into it!

Enjoy!


Click here for printable recipe

Trying something new

So, in an effort to look for some great vegetarian recipes, I've hit on quite a few really tasty looking Indian food recipes.  I love the combination of spices and vegetables in each of these.  The flavor really does just explode in your mouth.  I've also been searching out recipes that add something new.  I like to introduce my boys to new vegetables and fruits.  My older son is easy, he'll try anything and be polite about it.  My younger son, compete opposite.  He's not shy about making a face and spitting it back out.  We have a rule in our house called the "No thank you bite", courtesy of our friends Kristen and Andy.  You MUST take one bite to see if you like it and then if you don't you may say a polite, "No thank you".  However, sometimes it turns into a "Yes please" bite!  It's cut down on many a struggle with my youngest.  It simply goes without saying that you will have to try everything on your plate.  Other research has shown that between 20-30 exposures to certain flavors or foods help you develop a taste for them.  That's another point in favor of the "No thank you." bite!  I digress.  The new food I was introducing in this recipe was okra.  My husband helped me with the hype on this one by bringing in his botanical expertise.   Okra is part of the mallow family.  Some mallows grow in marshy areas.  Are you catching the draw here?  Inside mallow plants there is a slimy substance.  This slimy substance is taken from those mallows that grow in marshy areas and whipped.  The result........ anyone guess it yet?   That's right, MARSHMALLOW!  Well at that point my kids were on board, hugely.  Warning, okra tastes nothing like that fluffy, white stuff, but surprisingly my boys devoured it and asked for more. 

So, without further ado, I'll introduce you to our meal featuring the cousin of the marshmallow!

Vegetable Kashmiri   
(recipe from Complete Vegetarian published by Hermes House)
Ingredients:
2 tsp. cumin seeds
8 black peppercorns
2 cardamom pods
1 Tbsp. cinnamon
1/2 tsp. ground nutmeg
3 Tbsp. oil
1 fresh green chili, chopped (I used a poblano)
1 medium onion, sliced
1 inch piece of fresh ginger root, grated
1 tsp. chili powder
1/2 tsp. salt
2 large potatoes, cut into 1 inch cubes (I recommend Yukon gold, they add a rich flavor)
1 medium head of cauliflower cut into florets
8 oz of okra (I could not find fresh so I used the next best thing, frozen)
2/3 cup plain yogurt
2/3 cup vegetable stock
1/4 cup toasted flaked almonds
Sprigs of fresh cilantro for garnish

Method:
1.)  Grind the cumin seeds, peppercorns and cardamom. 

I ground my spices in a small food processor.

2.)  Add the freshly ground spices to the cinnamon and nutmeg.
3.)  Heat oil in a large pan and saute the chili,onion and ginger for two minutes on medium-high.

Does it get any better than sauteed peppers, onions & spices?

4.)  Add the chili power, salt and ground spice mixture.  Cook for 2-3 minutes over gentle heat. Stir constantly to keep spices from sticking.
5.)  Stir in the potatoes, cover and cook for 10 minutes over low, stir occasionally.
6.)  Add the cauliflower and okra.  Cook for 5 minutes.

Frozen Okra on the top

7.)  Add the yogurt and stock.  Bring to a boil and reduce heat to simmer.  Cover and simmer for 20 minutes.
8.)  Garnish with toasted almonds (this really makes the dish) and cilantro.

Don't skip these!  They add tons of crunch & flavor!

Click here for printable recipe

Moroccan-style

One of my favorite movies is Sabrina.  I especially like the version with Harrison Ford (sigh).  In the movie Sabrina convinces Linus to have dinner at a Moroccan restaurant describing the ambiance and food with the words "on the floor" and "lots of cinnamon".  I've wanted to try Moroccan food since the first time I watched that movie.  That's why I got so excited when I found this recipe for a Moroccan-style stew.  Our family loves soups and stews of any kind and this looked absolutely beautiful pictured in my "Complete Vegetarian" cookbook.  I, of course, altered the recipe.  I couldn't begin to guess where to find passata, which turned out to be tomato puree.  I altered the eggplant to chick-pea ratio too, decreasing the chick-peas and increasing the eggplant.   The result was a fragrant, visual and gustatory delight.  It pleased all 4 members of the family, including my pickiest - my younger son Levi.  Levi expressed his greatest delight at what he termed, "cotton balls", which was, in reality, the Israeli couscous I paired with the stew.  I highly recommend it!  This type of couscous is larger and has great texture!

So enjoy your dinner on the floor or at the table tonight with this cinnamon laden delight!

Eggplant & Chick-pea Tagine
Ingredients:
2 medium eggplants, cut into cubes
2 zucchini, thickly sliced
2 Tbsp. olive oil
1 large onion, sliced
2 garlic cloves, minced
2 cup brown cap mushrooms, halved
1 Tbsp ground coriander
2 tsp. cumin seeds
1 Tbsp ground cinnamon
2 tsp. ground turmeric
1 cup vegetable broth
5 medium Yukon gold potatoes, cubed
1 6-oz can of tomato paste
1 Tbsp chili sauce (whatever your favorite is)
2 cups chick-peas
salt and ground black pepper
chopped fresh coriander (also known as cilantro) for garnish

Method:

• Sprinkle salt over the eggplant and zucchini once it is cubed/sliced and leave for 30 minutes. Rinse and pat dry with a dish towel.

• Place eggplant and zucchini on a baking sheet and spray with olive oil.  Bake at 425 degrees for 20 minutes, until tender and golden.
• Heat 2 Tbsp. olive oil in a large sauce pan.  Saute onion for 5 minutes, until tender. Add garlic and cook for 1 minute more.  Add the mushrooms and cook another 3 minutes, until tender.  Add the spices and cook for 1 minute more.
• Add 1/2 cup of vegetable broth, this will help "de-glaze" the pan if any of the spices or vegetables have stuck to the bottom.
• Add the potatoes and cook for 3 minutes, stirring.
• Add the tomato paste and stir well.
• Add the remaining 1/2 cup of vegetable broth and stir in.
• Cover the pan and cook for 10 minutes.
• Add in the eggplant, zucchini, chili sauce and chick-peas. 
• Cook for 15-20 minutes more.  Add water or more broth if the stew/tagine becomes too dry.
• Sprinkle with chopped fresh coriander/cilantro and serve!

Click here for printable version