Tag: Fall

North African Lamb Stew

Meat, Soups & Stews

Serves 6–8

Ingredients

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  • 3 pounds of boneless leg of lamb, trimmed and cut into 1½” cubes
  • 3 Tbsp vegetable oil
  • 2 chopped onions
  • 4 garlic cloves, minced
  • 1½ teaspoons whole coriander seed (or ground)
  • 1 teaspoon cumin seed (or ground)
  • ½ teaspoon ground cinnamon
  • 3 Tbsp flour
  • 2 cups chicken broth (low sodium)
  • 14.5 oz (1 can) diced tomatoes
  • 1 cup dried apricots cut in half
  • 15.5 oz (1 can) cooked chickpeas, rinsed
  • ¼ cup minced fresh cilantro
  • Salt and pepper

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Directions

  1. Preheat the oven to 300° with the rack in the middle
  2. Toast cumin and coriander seeds in a pan and then grind and mix with cinnamon
  3. Dry the lamb with paper towels and season generously with salt and pepper
  4. Brown the meat on each side in two batches in a heavy dutch oven on high-heat with 1 Tbs of oil per batch; reserve the meat and any juices in a bowl
  5. Add last Tbsp of oil to pot with medium-high heat and cook the onions until softened
  6. Stir in aromatics (garlic and ground spices) and let bloom for 30–60 seconds; add flour and stir until mixed
  7. Deglaze the pot with chicken broth scraping up the fond
  8. Add tomatoes with their juice, apricots, and browned lamb with any released juices and bring to a simmer
  9. Add pot to the oven and cook for about 90 minutes until the lamb is tender
  10. Remove pot from oven and place on stove top on low heat; add chickpeas; taste and adjust final seasoning
  11. Stir in cilantro before serving

Adapted from The America’s Test Kitchen Family Cookbook

Hummus

Appetizers & Sides, Vegetarian

Makes 1½ cups

Ingredients

  • 15-ounce can chickpeas, rinsed
  • 1 clove garlic
  • 4 tablespoons (¼ cup) olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1 teaspoon ground cumin
  • kosher salt
  • ¼ teaspoon paprika

Directions

  1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
  2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Photo by Samira via Flickr used with CC Attribution, Non Commercial, Share Alike license

Ginger Squash Soup

Soups & Stews, Vegetarian

Serves: 6

Ingredients

  • 2¾ pounds orange-flesh winter squash, such as butternut
  • 2 tablespoons olive oil
  • 1 medium leek, trimmed, white and green parts, cut into ¼-inch pieces (1 cup)
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon finely grated fresh ginger, or more to taste
  • 1 medium parsnip, peeled and cut into ¼-inch pieces
  • 4 cups vegetable stock
  • Two ¾-inch slices whole-wheat bread, crusts removed
  • 1 tablespoons freshly grated Parmesan cheese
  • Salt and pepper to taste

Directions

  1. Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into ½-inch pieces, and set aside.
  2. Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
  3. Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a blender and purée. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.
  4. Meanwhile, cut the bread into ½-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.

Adapted from The Silver Palate Cookbook. Photo by She Paused 4 Thought via Flickr used with CC Attribution, Non Commercial, No Derivatives license

Curried Tofu

Vegetarian

Ingredients

  • 2 tablespoons of peanut oil (can be substituted with canola or grape seed oil)
  • 1 large onion peeled and chopped
  • 1 tablespoon of curry powder
  • 1 can of unsweetened coconut milk
  • 1 block of tofu cut into ¾ inch cubes
  • 2 tablespoons of soy sauce, or to taste
  • Salt and cayenne pepper to taste

Directions

  1. Put oil in a big skillet on medium-high. A minute later add onion and brown for about 10 minutes, stirring occasionally, making sure not to burn them. Add curry, stirr and cook for 30 seconds.
  2. Add coconut milk, stir and bring to a boil and reduce the heat to medium. Add the soy sauce, stir then add the tofu and cook for about 3 minutes. Add cayenne pepper to taste. Serve over basmati rice.

Photo by Sarah R via Flickr used with CC Attribution, Non Commercial, No Derivatives license

Cauliflower Parsnip Puree

Appetizers & Sides, Vegetarian

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1½-inch pieces
  • 8 ounces parsnips (about 2 medium), peeled and cut into large dice
  • 1 medium garlic clove, smashed
  • 2 teaspoons kosher salt, plus more as needed
  • White pepper
  • 1½ cups low-sodium chicken (or vegetable) stock

Directions

  1. Heat the oil in a large saucepan with a tight-fitting lid over medium-high heat until shimmering. Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.
  2. Add the stock and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.
  3. Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.

Adapted from Chow. Photo by Nick Saltmarsh via Flickr used with CC Attribution license

Broccoli-Cheese Soup

Soups & Stews, Vegetarian

This recipe comes from America’s Test Kitchen. It’s a very delicious broccoli soup, the trick is overcooking the broccoli (right? I know!) but the color is brought back by adding fresh spinach.

Ingredients

  • 2 tbs. unsalted butter
  • 2 lbs. broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, adn cute into 1/4-inch-thick slices.
  • 1 medium onion, roughly chopped (about 1 cup)
  • 2 medium garlic cloves, minced or pressed through garlic press (about 2 tsp.)
  • 1 1/2 tsp. dry mustard powder
  • 3-4 cups of water
  • 1/4 tsp. baking soda
  • 2 cups low-sodium chicken broth
  • 2 oz. baby spinach (2 loosely packed cups)
  • 3/4 cup shredded sharp cheddar (white preferred)
  • 3/4 cup grated fine Parmesan cheese, plus more for serving
  • pinch of cayenne
  • Salt and pepper

Directions

  1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 tsp. salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup of water and baking soda. bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
  2. Add broth and 2 cups of water and increase heat to medium-high. When mixture begins to simmers, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup of water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.

Photo by Cookthinker via Flickr used with CC Attribution, Non Commercial, Share Alike license

Bread, Potato and Arugula Soup (Zuppa di Patate, Rucola, e Pane)

Soups & Stews, Vegetarian

The ideal arugula to use for this soup is the tougher, wilder kind; the fragile hydroponic type is too delicate for this dish. Serves: 8

Ingredients

  • ¾ pound medium-size potatoes (about 2 potatoes), peeled and cut into ½-inch-thick slices
  • 1 pound arugula (2 to 3 large bunches), preferably not hydroponic or “baby”
  • ½ cup dices (½-inch) day-old Italian bread with crusts removed
  • ¼ cup extra virgin olive oil
  • 6 cloves of garlic, crushed
  • ½ cup freshly grated Pecorino Romano cheese
  • 1 whole peperoncino (dried hot red pepper) or ½ teaspoon peperoncino (crushed red pepper)
  • 7 cups water
  • Salt

Directions

  1. In a deep, heavy 4- to 5-quart pot, combine the potatoes and water. Salt the water lightly and bring to a boil. Adjust the level of heat to medium-high and cook the potatoes, covered until they are tender but still hold their shape, about 18 minutes.
  2. Meanwhile, cut off the thick stems from the arugula and wash the leaves in cool water to remove all sand and grit, changing the water if necessary. Drain the arugula well and cut into 2-inch lengths.
  3. Stir the arugula and bread into the pot and let boil for another 10 minutes.
  4. Meanwhile, in a small skillet, heat the olive oil over low heat. Add the garlic and peperoncino and cook, stirring, until the garlic is golden, about 3 minutes.
  5. Scrape the contents of the skillet into the soup pot and stir well. If using a dried whole pepper, remove it. Season the soup to taste wand serve in warm bowls, sprinkled with grated cheese and drizzled with more extra virgin olive oil.

Photo by Sharon K via Flickr used with CC Attribution, Non Commercial, Share Alike license

Barley Tofu Salad

Pasta & Grains, Salads, Vegetarian

Ingredients

  • 1 package of extra firm tofu (12 oz)
  • 1 tablespoon brown sugar
  • 4 tablespoons soy sauce
  • fresh ginger
  • Dark sesame oil
  • 2 garlic cloves
  • 1 cup uncooked barley
  • 1 lb. green beans cut into 2 inch pieces
  • 1½ lbs. of large shiitake mushrooms
  • 2 bunches of scallions
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons of honey

Directions

  1. Drain tofu and place in a dish towel and a heavy skillet or book on it to drain water for about 45 minutes. Then, cut into 1 inch cubes and pour marinade over it and let stand for 25 minutes.
  2. Prepare marinade for tofu with brown sugar, 2 tablespoons of soy sauce, 1 teaspoon of fresh minced ginger, 1 teaspoon dark sesame oil and garlic clove minced.
  3. Preheat oven to 375˚. Once tofu has marinated, bake for about 30 minutes, turning after 15 minutes. Cool and set aside.
  4. To prepare barley: heat one teaspoon of sesame oil in a heavy saucepan over medium-high heat. Add barley and toast for about 3 minutes stirring frequently. Add 5 cups of water and ½ teaspoon of salt; bring to a boil. Reduce heat and simmer for about 45 minutes or until barley is tender. Drain, cool and set in a large bowl.
  5. Cook green beans for about 3 minutes or until crisp-tender, drain and run under cold water. Add to bowl with barley.
  6. Slice mushrooms thinly and cook on a pan with sesame oil. Add to bowl with barley. Slice scallions thinly. Add to barley and green beans.
  7. Combine 1 tablespoon of sesame oil, rice wine vinegar, honey, 2 teaspoons of minced ginger, 1 minced garlic in a small bowl stirring with a whisk. Drizzle mixture over barley and other ingredients. Serve warm or chilled.

Sloppy Joe’s

Meat

Ingredients

  • 2 tbsp olive oil
  • 2 red bell peppers, seeded and cut into small dice
  • 2 medium yellow onions, small dice
  • 4 medium garlic cloves, finely chopped
  • ¼ cup tomato paste
  • 2 pounds lean ground beef
  • ½ tsp cayenne
  • ½ tsp paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt, plus more as needed
  • 28-ounce can of tomato sauce
  • ½ cup water
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon packed dark brown sugar
  • ½ tsp xatan gum (optional)
  • 6 to 8 hamburger buns

Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the peppers, onion, and garlic, season with salt, and cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
  2. Add the tomato paste, stir to combine, and cook until the raw flavor has cooked out, about 1 minute.
  3. Increase the heat to medium high, add the ground beef, and cook, breaking the meat into smaller pieces with a wooden spoon, until it’s just cooked through and no longer pink, about 4 minutes.
  4. Add the cayenne, paprika, cumin, and measured salt, stir to coat the meat and vegetables, and cook until fragrant, about 1 minute.
  5. Add the tomato sauce, water, vinegar, Worcestershire, and brown sugar, stir to combine, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld and the mixture thickens, about 30 minutes. If mixture hasn’t thickened enough after 30 minutes powder Xatan gum can be added as needed (about ½ to 1 tsp).
  6. Serve warm on fluffy hamburger buns.

Adapted from Chow. Photo by Casey Bisson via Flickr used with CC Attribution, Non Commercial, Share Alike license

Roasted Smashed Potatoes

Appetizers & Sides, Vegetarian

Ingredients

  • Red potatoes
  • Olive Oil
  • Salt & Pepper

Directions

  1. Preheat oven to 500 degrees. Wash and scrub potatoes well.
  2. Place on a baking sheet with ¾ cups of water, cover in tin foil and bake for 30 min at 500 degree oven on bottom rack. Test for doneness by inserting a knife and making sure it goes through easily.
  3. Let cool for 5 minutes, then press with the bottom of a cup, until mashed flat, about ½” tall.
  4. Toss with lots of olive oil, making sure the oil goes in the nooks and crannies of each potato.
  5. Put back in the 500 degree oven for 15 min in top rack. Switch to bottom rack for another 15 min, until really brown and crispy.
  6. Sprinkle with fresh parsley if available.

Adapted from America’s Test Kitchen. Photo by Mike via Flickr used with CC Attribution, Non Commercial, Share Alike license