Bedazzled Brussels Sprouts

~ lisaandfrancescook ~ Leave a comment

Lots of people serve Brussels Sprouts at Thanksgiving, but we eat them throughout the fall and winter. Once you have seen and tasted these Bedazzled Brussels Sprouts – and how easy they are to make – they will start appearing on your winter menus as well.

On these often dark and dreary winter days, we all need some cheering up. Just looking at this gorgeous arrangement makes me happy. Bedazzled Brussels Sprouts combines three readily available vegetables and turns them into an edible work of art. Roasted and brightly seasoned, the vegetables each remain ever-so-slightly crisp tender. Each of the three – Brussels Sprouts, winter squash and red onion – retains not only its shape, but its unique flavor. While complimenting one another, no single vegetable over-shadows the others.

Prep time is minimal and can be done ahead. I cut all of my vegetables one day, placed them separately in plastic bags in the fridge and cooked them 2 days later. Pomegranates are in season now and I don’t mind digging out the jeweled seeds inside. But if you are not a fan, many stores these days, sell the seeds separately. And Pomegranate Molasses is available pretty much everywhere and certainly online. If you have never tried it before, you will be in for a treat. It is sticky, fruity, tart and sweet all at the same time. It can be used on so many things – everything from fruits and vegetables, to meats and even ice cream.

This recipe originated with Ree Drummond on her Pioneer Woman blog. While I find that too many of her recipes are overly fatty, this is an exception. I did make a few minor changes to her recipe and I could also imagine making it with alternative spicing. But I admit that I fell in love with the beauty of the dish. Even as a child, I would take a book by its cover. Sometimes it was wonderful and sometimes the cover was the best part. This simple recipe is lovely AND delicious. Exact measurements are not necessary. You want about the same quantity of each vegetable.

RECIPE

Yield: 6 to 8 servings

INGREDIENTS

1 pound Brussels sprouts, trimmed and halved

1 small butternut squash (Other winter squashes can be used e.g. Red Kuri, Kabocha, Honeynut), peeled, seeds removed and diced to about the same size as 1/2 of the Brussels Sprouts

1 large red onion, peeled, cut in half and then cut into wedges. (While other onions would work from a flavor standpoint, the red onion’s color adds to the appearance of the final result.)

EVOO or Avocado Oil for drizzling

Kosher slat and freshly cracked black pepper to taste

1 rounded teaspoon of your favorite chili powder (You could actually use just about any spice blend you prefer or just a smoky paprika)

1/4 cup pf Pomegranate seeds

1/3 cup of Pomegranate molasses (Make sure that it has only 1 ingredient!)

DIRECTIONS

Prep all of your vegetables. If you are doing this ahead of the day you will be cooking, place each of the veg into separate bags and store in the fridge up to 3 days.

Slice off the top of the pomegranate. Then score the skin into 6 to 8 wedges. Over a bowl (And wear an apron or an old shirt, carefully pull the wedges apart. Okay, I admit that on occasion, my kitchen does look a bit like a murder scene, but it cleans up quickly! Then using your fingers, flick out the seeds, removing any white pith. Measure out what you need and set it aside. Extra seeds are wonderful on top of grapefruit or in salads or with meatballs and roasted cauliflower.

When you are ready to roast the vegetables, preheat your oven to 425 degrees F. Place all of the prepared vegetables on a rimmed baking sheet. Use two if necessary so as not to crowd the vegetables and to keep them in a single layer.

Liberally sprinkle, salt, pepper and the spice of choice over the vegetables. Drizzle with the oil. Using your hands, toss the vegetables and seasoning until everything is well mixed and coated.

Roast the vegetables for 25 to 35 minutes or until just tender and slightly browned. Remove the vegetables from the tray onto a serving dish and sprinkle everything with the pomegranate molasses and the seeds. Serve hot.

Cabbage Curry

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Cabbage Curry takes the humble, budget-friendly cabbage and transforms it into a silky, creamy and utterly delicious curry. I know that some of you only associate cabbage with coleslaw, sauerkraut or the steamed, stuffed rolls that many of us grew up with. But the relatively slow cooking of the cabbage turns this ubiquitous and inexpensive vegetable into a star.

About the only vegetable that I am not wild about is okra. So when I came across the Cabbage Curry on Rainbow Plant Life, it didn’t take any persuading to get me to try it. I didn’t think, however, that I would be making it as a Shabbat dinner. But accompanied by salatim, the Cabbage Curry made for a lovely, delicious and festive meal. An added bonus for me was that no animal had to die so that we could celebrate this weekly holiday.

I have always thought that Middle Eastern/North African and South Asian food complimented one another. So having the main dish be a curry and the sides be Middle Eastern, with everything accompanied by my husband’s wonderful challah worked beautifully. When making another culture’s food, I try to be respectful, but I’m also not afraid to play around a bit.

Whether you make this Cabbage Curry as a weeknight dinner or as part of a holiday meal, you won’t be disappointed. And no one will think that you skimped on the meal just because you used this budget-friendly main course. So in one dish, you tastebuds will sing and so will your wallet. You can’t ask for more than that!

For more wonderful Vegetable Curries:

Butternut Squash Curry

Cauliflower Spinach Tofu Curry

Pea and Cashew Curry

Roasted Cauliflower Lentil Curry

Potato and Green Pea Curry

Kidney Bean Curry (Rajma Paneer)

Thai Style Yellow Curry with Sweet Potato

Chickpea Spinach Curry

Tofu Coconut Curry

For Chicken and Fish Curries:

Chicken Curry Punjabi-Style

Chicken Curry with Spices

Bene Israel Fish Curry with Fresh Ginger, Tamarind and Cilantro

RECIPE

YIELD: 4 to 6 generous servings, depending on sides

NOTE: Have everything prepped before you begin cooking!dd the serrano pepper and garlic

INGREDIENTS

2 Tablespoons of a neutral oil (I like Avocado)

4 fat cloves of garlic, peeled and minced

1 to 3 serrano pepper, de-seeded and finely chopped (I’m happy using one)

8 cups green (also called white) cabbage, core and tough outer leaves removed, shredded or thinly sliced (I used 3/4 of a 2-pound cabbage)

Kosher salt (preferably Diamond Crystal) and freshly cracked black pepper

2 Tablespoons tomato paste

2 teaspoons Kashmiri chili powder (I LOVE the slightly smokey, gentle heat from this pepper and use it on so many things. It is easily available online if you don’t have access to an Indian grocery store.)

1.5 teaspoons rounded ground coriander

1.5 teaspoons rounded ground cumin

3/4 teaspoon ground turmeric

8 ounces ripe tomatoes, seeds removed and finely chopped (You could use canned if ripe ones aren’t available or you don’t have any on hand.)

About 400 ml of a full-fat coconut milk

4 cups of cooked chickpeas, drained and rinsed

2 Tablespoons unsweetened almond or cashew butter

1 teaspoon garam masala

1 lime, juiced

1 cup of fresh cilantro, leaves and tender stems, chopped

DIRECTIONS

Mix together the cumin, turmeric, coriander, Kashmiri chili and tomato paste. Set aside.

Heat the oil in a large (12-inch) deep skillet or Dutch oven until shimmering. Add the serrano pepper(s) and garlic to the hot oil and stir almost constantly for 30 seconds or until fragrant. Do not allow the garlic to brown.

Next add the cabbage. Using tongs, try to coat all of the cabbage with the oil, garlic and pepper(s). Season with a 1/2 teaspoon of the salt and cook, stirring frequently for 12 minutes. You can add a splash or two of water if things look as if they are dry or might stick to the bottom of the pan. The cabbage should become silky and have some browning spots appearing.

Once the cabbage has reached the yummy stage, add in the spice mix, stirring to coat the cabbage for about 2 minutes. If things are looking a bit dry, add a few more splashes of water.

It’s time to add in the tomatoes. Mix through and cook for 5 minutes until they are softened and almost melting into the cabbage.

The curry is ready for the chickpeas, almond butter, coconut milk and another 1/2 teaspoon of kosher salt. Mix everything through and cook uncovered for 18 minutes, stirring every few minutes. The sauce will thicken, so if you have left-overs or are making this ahead, you will likely want to add some additional coconut milk or water to reheat the curry.

Add in the garam masala and juice from 1/2 of the lime and cook for 2 to 3 more minutes. Give things a taste and adjust with more salt or lime juice if necessary. (I didn’t add anything.)

Just before serving, add in the chopped cilantro, reserving a little to sprinkle over each serving for presentation.

I served this over rice and with a dollop of homemade yogurt. To keep the dish vegan, either don’t add any yogurt or use a plant-based yogurt. Since we eat a lot of South Asian food, I had 3 chutneys on hand, including my own cranberry orange relish that I make for thanksgiving! If it hadn’t been Shabbat, I would have also made naan to accompany the curry, although the challah was actually perfect. The sweetness of the challah played off beautifully with the curry spices and the soft bread was perfect for soaking up every last bit of the delicious sauce.

Stir Fry with Soy Curls

~ lisaandfrancescook ~ Leave a comment

Until recently I had never heard, much less tried soy curls. But now, I’m a believer. These shelf-stable meat substitute are easy to cook, have a great texture and absorb whatever flavors you choose to use. And while we eat plenty of gluten, they also happen to be gluten free. My Stir Fry with Soy Curls is beautiful to look at, tastes great and is absolutely riffable.

A favorite niece gifted me with a book titled I Cook in Color by Asha Gomez. While this recipe doesn’t come from the cookbook, although she has many great recipes, the title resonated with me. Most of us eat with several of our senses – how something smells, looks and of course, tastes. So when I cook, I always try to keep the visuals of the dish in mind, particularly in a vegan or vegetarian recipe. How can you look at this gorgeous stir fry and not want to taste it?

Below, I will give the ingredients as I made it, but feel free to substitute vegetables and spices depending on personal taste and availability.

Because like almost all stir fry recipes cook fairly quickly, you should have everything prepped before beginning to cook. Vegetables can even be prepared the night before and refrigerated. While the soy curls require soaking before they can be cooked, it is brief. Should easily be able to have this meal on the table in under an hour – and I have no lightening knife skills. Serve it over rice or noodles for a delicious and satisfying meal.

While I love soy curls, you can, of course, substitute cubed tofu or real chicken if you wish to go those routes. I couldn’t easily find Butler Soy Curls in my grocery stores, but they are readily available online. They keep for months and are a terrific pantry staple for those of us who choose to eat less meat.

RECIPE

YIELD: 4 servings

INGREDIENTS

For the sauce

3/4 cup vegetable or vegan “no chicken” broth

1/4 cup low sodium soy sauce, tamari or coconut aminos

1/4 cup agave, honey or maple syrup

1 Tablespoon toasted sesame oil (If you really like spice, you can use the “Hot” toasted sesame oil

2 to 4 teaspoons Sambal Olek or other hot sauce (how much you use depends on you tolerance of spicy food)

1 Tablespoon of Garlic Chili paste (readily available in most grocery stores)

1 Tablespoon cornstarch

For the Stir Fry

4 ounces of soy curls (1/2 a bag)

Hot tap water to cover

1 Tablespoon Better than Bouillon vegetable or non-chicken

2 Tablespoons avocado or other neutral oil

1 small onion, coarsely chopped

2 baby bok choy

About 2 to 3 cups of cauliflower or broccoli

1 large carrot, cut on the bias into pieces about an 1/8 of an inch thick

8 ounces mushroom, sliced (I used Shitake for maximum meatiness but really any mushroom you like and can find will work)

1 bell pepper, cut into large dice (I used 1/2 of a red and 1/2 of a yellow pepper for the visual effect)

4 fat cloves of garlic, peeled and minced

1 Tablespoon grated or minced fresh ginger

1/2 cup roasted cashews or peanuts (with or without salt)

2 teaspoons sesame seeds

DIRECTIONS

Place the soy curls in a medium bowl. Add 1 Tablespoon of Better Than Bouillon and hot tap water to cover. Stir things around to dissolve the bouillon. Make sure that the soy curls are submerged. Let them sit in the water for about 10 minutes. Then drain the soy curls and using your hands, squeeze out as much liquid as you can. Set aside.

While the soy curls soak, prep your veggies and sauce. This can even be done ahead.

When you are ready to cook, add 1 Tablespoon of the oil to a wok or large, deep frying pan – preferably non-stick. When the oil begins to shimmer, add the drained soy curls and stir fry for about 5 to 6 minutes or until they begin to brown. Then remove the soy curls to a plate or bowl.

Add another Tablespoon of oil to the hot wok or pan. Add in all of the vegetable EXCEPT for the garlic and ginger. Start to stir fry the vegetables, tossing them through the oil. I then added about 1/4 cup of water to the pan, covered it and steamed the vegetables, stirring a few times for about 7 minutes or until the veg were just tender.

Then remove the lid and add the ginger and garlic and stir constantly for 1 minute. Add back the soy curls and toss the mixture to evenly distribute everything. Stir the sauce mixture with a fork or whisk to loosen the cornstarch and to mix it through. Pour the sauce over the vegetables and give a stir. As soon as the sauce starts to thicken (about 30 seconds to a minute) add in the nuts and sesame seeds, if using. Now enjoy!

Chickpea Squash Tagine

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Flavorful, visually striking and nutrition-rich this Chickpea Squash Tagine is perfect for these chilly fall nights. Using pantry staples, it comes together in about an hour.

My husband and I eat very little meat these days and I pretty much save it for Shabbat and other holidays. However, this past Shabbat I just didn’t feel like going to the grocery store and nothing in my freezer excited me. I asked my husband if he minded if I made a vegan Shabbat and thankfully (as I knew he would) he responded that if I was cooking that was fine with him.

This Chickpea and Squash Tagine originated from the Rainbow Plant Life site, but with some changes of my own. I keep a well stocked pantry and had recently bought several different winter squashes, so I knew that I could make this dish without a trip to the market. Now I could have used canned or jarred chickpeas, but when I can my preference is to soak and cook my own beans. They are superior, although there are a few quality chickpea brands available and I will use them when I haven’t thought ahead or am cooking last minute.

So what is a tagine? A tagine is a clay or ceramic cooking vessel commonly used in Moroccan cuisine. It also refers to a kind of stew that you cook inside the tagine. Fear not, an actual tagine is not necessary to make this tagine or any other that you might want to try. I have never owned one and have done just fine. You can use a Dutch oven or I love my Staub All-Day Pan with Domed Glass Lid with an enameled over cast iron base. It’s a fabulous pan and I use it constantly. The pan can be pricey but look for it on sale. You won’t be sorry.

Both the tagine as cookware and the Staub pan trap the steam in the food you are cooking. With a minimal amount of liquid, the shape of the pan and lid allows the meat and/or vegetables to cook slowly and retain all of their moisture. The final dish is flavorful, with the components ending up tender and juicy.

I used Red Kuri Squash this time, but almost any winter squash will work. I admit that cutting up and peeling squash can be a bit tedious and depending on how you are cooking the squash, the skin can be left on in some cases. Many supermarkets at this time of year sell pre-chopped squash (generally butternut) in the produce section. So if you have neither the time nor the inclination, by all means, go this route. Butternut squash is ubiquitous and it’s also delicious.

Winter squash are nutrient dense and fairly low in calories. There are dozens of ways to use them in everything from soup to desserts. So if you haven’t used squash before, now is the perfect time to add this to your meals.

There are some meat tagine recipes available on my blog as well:

Chicken Tagine with Almonds and Apricots

Lamb Merguez and Chicken Tagine

Lamb Shank Tagine

Crockpot Chicken Tagine

Lamb Tagine with Chickpeas and Cilantro

Tzimmes Chicken

RECIPE

Yield: 6 to 8 generous servings with a grain (I used rice this time but couscous is classic)

INGREDIENTS

2 to 3 Tablespoons of Avocado, EVOO or another neutral oil

1 large yellow onion, peeled and chopped

1 medium red pepper, chopped into large dice

6 fat garlic cloves, peeled and finely chopped

1 cinnamon stick

2 cups of vegetable broth

4 cups of peeled and chopped winter squash (Butternut, Red Kiri, Kabocha, Honey Nut etc.) Try to keep the pieces about the same size as the chopped bell pepper.

4 cups of cooked chickpeas (But you can get away with using 2 (15-ounce) cans, drained)

1 (14.5-ounce) can of crushed or diced tomatoes (I used fire roasted)

6 large Medjool dates, with the pits removed and coarsely chopped

5 to 6 large pitted prunes or dried apricots, halved

Spice Mix (I mostly use rounded measurements when using spices. And when you can, grind your own. It takes seconds and the difference is amazing. Also storing whole spices keeps them fresher longer.)

1 Tablespoon Ras el hanout (These days this is available in many grocery stores and online. Great with any winter squash.)

2 bay laurel leaves (dried or fresh)

1 teaspoon ground coriander

3/4 teaspoon ground cinnamon

3/4 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric

1/8 teaspoon of ground cloves

1/4 to 1/2 teaspoon of ANY of the following: Aleppo Pepper, Rajasthan Chili or Cayenne

Kosher salt (I used a broth that was unsalted and added 1.5 teaspoons of Diamond kosher salt to the entire dish. You can always add salt at the end after you taste the dish.)

DIRECTIONS

Prep everything BEFORE you begin to cook. It will make your life so much easier.

In a small bowl, mix together the spices for the spice mix.

Heat the oil over medium heat in a large deep skillet or Dutch oven with a tight-fitting lid. Once the oil is hot, add the onions and 1 teaspoon of the salt. Cook until the onions are golden brown, about 10 to 12 minutes. Stir occasionally and add a splash of water or broth if the onions look as if they are sticking to the bottom of the pan.

Add the bell pepper, garlic and cinnamon stick and cook, stirring frequently for about 3 minutes.

Add the Spice Mix, stirring constantly for 1 minute to bloom the spices.

Now add in the remaining broth, squash, chickpeas, bay leaves, tomatoes and dried fruit. Mix everything through to evenly distribute the ingredients.

Bring the pan liquid to a boil, then cover the pan with a tight-fitting lid. Reduce the heat to a simmer and cook for about 40 minutes or until the squash is tender and the aroma is intoxicating.

Serve over rice or couscous and top with some lightly toasted chopped almonds and some chopped fresh herbs and lemon zest. If you or your guests want to add a little extra heat, I suggest a little Rose Harissa.

Now dig in!

Fig and Black Walnut Muffins

~ lisaandfrancescook ~ Leave a comment

These Fig and Black Walnut Muffins may not be the most beautiful muffins, but if you love figs, these are amazing. And as if that were not enough, they are Gluten Free and high in protein.

I know that fig season is coming to an end – at least where we live – but they can still be found in our stores.

These Fig and Black Walnut Muffins have been successfully made using coconut milk, soy milk or yogurt. And while I love black walnuts, you can make these with English or red walnuts if you prefer. Sweet Hawaij (The recipe will appear after the muffin recipe.) has become my go to spice blend when baking anything where either pumpkin spice blend or cinnamon is called for.

Because these muffins are very fruit forward, they will spoil relatively quickly. But the good news is that they freeze beautifully. I only take out what I need for a day or two and always zap them in the microwave for about 14 seconds just to refresh them.

If you follow my instructions, the figs will become positively glistening and jammy. I have thought about increasing the almond flour by 1/4 cup which would result in a slightly stronger structure, but we love these as is. Let me know in the comments if you decide to go that route and how it worked out.

RECIPE

Yield: 12 muffins

INGREDIENTS

2 cups of ripe figs, cut into about 12 pieces/fig (How many figs you use will depend on the type of fig and the size. They all work. About 8 to 10 figs with the stems removed.)

2 rounded Tablespoons of fig or orange marmalade

1.75 cups of almond flour (I like to use a mix of natural almond flour with the skins and blanched almond flour for the best texture.

1 teaspoon baking soda

1/2 teaspoon kosher salt (I use Diamond kosher salt. Use 1/2 that amount if using another brand.)

1/2 teaspoon baking powder

2 Tablespoons vanilla protein powder

2 teaspoons of sweet hawaij or pumpkin spice mix

1/4 dark or light brown sugar

3 large eggs

1/4 cup of refined coconut oil, melted (If you want the coconut flavor you could use “Virgin” coconut oil.)

1.5 teaspoons pure vanilla extract

About 1/3 cup of coarsely chopped walnuts of choice (Truthfully, I eyeball this.)

3/4 cup of coconut or soy milk or natural yogurt

2 Tablespoons of toasted wheat germ (Optional, but I encourage you to use it. I always have it in my fridge to add to quick breads and yogurt.)

DIRECTIONS

Preheat your oven to 400 degrees F.

Mix the chopped figs with the brown sugar and set aside.

Mix all of your other ingredients together. Gently mix through about 3/4 of the fig mixture, including the syrup that has formed. Don’t worry if some of the figs have gotten smashed.

Allow the mixture to rest for 10 minutes. Meanwhile prepare your muffin tin. I line mine with unbleached parchment muffin cups. You could also spray a non-stick pan with a vegetable spray if you prefer.

After the batter has had a chance to start absorbing the liquid, use a scoop or spoon to fill the muffin cups about 3/4 full. Top each muffin with some of the remaining sugared fig mixture.

Bake at 400 degrees F. for 7 minutes. Then reduce the heat to 375 degrees and continue baking for another 8 minutes or until a lovely brown. The figs on top will have sunk into a lovely jam in the middle of the muffins.

Allow the muffins to cool for 10 minutes before removing them from the pan to cool completely. These can then be frozen or eaten immediately. Enjoy!

Sweet Hawaij

Yield: About 1/2 cup

1 Tablespoon ground cloves

2 Tablespoons freshly grated nutmeg

2 Tablespoons ground cinnamon

2 Tablespoons ground ginger

1 Tablespoon ground cardamom

This will last in a cool, dark place kept in a small glass air-tight jar for up to a year. Mine gets used up waaaaaay before that!

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Tzimmes Chicken

~ lisaandfrancescook ~ Leave a comment

Tzimmes Chicken is perfect for autumn. It’s perfect for the Jewish holidays. And it is simply, just perfect. And it’s one of the dinners that you don’t need to stress over exact amounts and is even better when made ahead.

Along the lines of a tagine, Tzimmes Chicken is a mixture of sweet and savory. The recipe can easily be increased to feed the multitudes that may be coming for holiday meals.

Moroccan cooks have perfected mixing meats with fruits and often nuts and getting just the right balance of sweet and savory. There are as many variations as there are people cooking these dishes and this is one more.

While I made this with chicken thighs on the bone and with the skin, you can use a whole chicken, cut up if you prefer. However, the thighs on the bone make this dish almost impossible to dry out or ruin so it is perfect for both the experienced and the novice cook and makes reheating a dream.

When I made this dish the first time it was a favorite of my husband’s. Tzimmes Chicken not only is a great make-ahead meal but it is also a one-pot meal! So less clean-up. And who doesn’t like that!? And if you don’t have sweet potato, use butternut squash or Kuri Red. You want to stretch it a bit, add some red or golden potatoes, peeled and cut into thick slices.

As I will always preach, whenever possible, grind your own spices. The difference is huge. It’s also less wasteful since whole spices retain their flavor longer than the pre-ground ones that you buy in a jar.

When I make this for Shabbat or a Jewish holiday, I serve it along with salatim and dessert. But you don’t have to be Jewish to enjoy this delicious one-pot dinner.

For other tagine and harvest meals:

Chicken Tagine with Almonds and Apricots

Lamb Merguez and Chicken Tagine

Lamb Shank Tagine

Crockpot Chicken Tagine

Lamb Tagine with Chickpeas and Cilantro

Sweet and Spicy Harvest Chicken

Harvest Chicken (with Japanese Sweet Potato and Dried Fruits)

Vegetarian Tzimmes

Fruit and Vegetable Tzimmes – a perfect introduction to autumn

RECIPE

YIELD: 4 servings

INGREDIENTS

2 to 4 Tablespoons Avocado oil

About 2 pounds of chicken thighs with skin and on the bone

2 teaspoons kosher salt or to taste (If you are using kosher chicken, you should add a little less)

3 teaspoons ground coriander, divided

1 rounded teaspoon ground cumin, divided

1/2 teaspoon cracked black pepper

1 large sweet potato, peeled and cut into 1/2-inch chunks or quarter moon-shaped slices

3 to 4 large carrots, peeled and cut into 1/4-inch coins

1.5 cups dried fruits (I used a mix of pitted dates, apricots and cranberries. Prunes and other dried fruits would work as well.)

Zest of 1 medium lemon or orange

1.5 teaspoons grated or finely chopped fresh ginger root

2 garlic cloves, minced

1 large pinch of your red pepper of choice (I like Aleppo pepper for it’s fruity heat)

1 large leek or onion, peeled and sliced into thin half moons

1 cup orange juice plus more if needed when reheating

1 cup red wine plus more if needed when reheating (I used a Pinot Noir)

1 Tablespoon Pomegranate Molasses, Silan (also known as date honey) or Tamarind (Optional)

Water or broth, if needed and you prefer not to use more wine or orange juice

For serving

A large handful of chopped fresh herbs such as cilantro, flat-leaf parsley and/or dill

DIRECTIONS

Pat dry the chicken and rub with 1 teaspoon of salt, 1.5 teaspoons coriander, half of the cumin and all of the cracked black pepper. Place this in a bowl or Ziploc bag. This can be refrigerated overnight or for at least one hour.

Preheat the oven to 350 degrees F.

Prepare all of the remaining ingredients. Mix together the sweet potato, carrot, dried fruit, zest, hot pepper flakes, remaining spices and cinnamon stick with 1/2 to 1 teaspoon kosher salt. You can always add salt towards the end so go easy.

In a Dutch Oven or heavy duty oven-safe casserole, heat the oil over medium high heat. Add as many pieces of chicken, skin side down as comfortably fit in a single layer without crowding. Brown on both sides (between 5 and 8 minutes each side). If doing this in batches, remove the browned chicken to a plate and repeat the process. Do not add more oil unless absolutely necessary to prevent burning. Remove the remaining chicken and set aside. This can be done in a separate pan from the one that will hold everything if you prefer, which is what I did. That way, if you used more oil than you want in the finished dish, you can just leave it in the pan when you remove the onions

Add the leeks or onion to the pan along with a pinch of salt. Sauté until the onions become soft and are golden around the edges. Add the garlic and sauté for one more minute. If using a separate pan for the remainder of the cooking, transfer the onions and garlic to the bottom of the Dutch Oven.

Place the chicken on top of the onion mixture. If you are making a lot, place only 1/2 of the chicken pieces. Top with the vegetables and fruits. (If doing it layers, divide the vegetable and fruit mixture so they end up on top.

Pour the orange juice, pomegranate molasses, if using, and wine over everything until most of the ingredients are submerged. Don’t drown the mixture! If you require a little more liquid, add any of your options.

Bring everything to a boil and then cover the Dutch Oven and place it into the oven for 1 hour. At this point, the dish is finished but it can be cooled and refrigerated for later use. Taste to adjust any seasoning and make sure that the pan hasn’t gone dry before reheating. Reheat at 325 degrees F. Enjoy!

Any leftovers can be frozen or will keep in the fridge for at least a week.

Vegetable Soup in Under an Hour

~ lisaandfrancescook ~ Leave a comment

It’s starting to look like autumn around here. The days are already shorter and some of the trees have begun losing their leaves. So while we still have warm days, my thoughts for dinner are turning back to hot soup to go with fresh bread. This Vegetable Soup in Under an Hour is delicious, nutritious and fast to make. The recipe does not require exact measurements and you can have homemade soup on the table in under an hour.

My husband and I eat soup of all kinds throughout the year. And many are hearty enough to be a meal in itself with some good bread and occasionally a salad. This may sound strange, but when I have a pot of soup on the stove, I feel a measure of calm even in this troubled world we are experiencing. A pot of delicious soup means safety. And the act of preparing it, chopping the vegetables is a form of meditation for me.

While we eat almost all of our meals at home, I don’t always do a lot of planning ahead of time. However, I still want something healthy and delicious even if we have been out all day. So when I came across this soup on YouTube, I thought I would give it a try with a few of my own tweaks, of course. It came together quickly and my husband’s comment when he tried it was “Wow, I could die happy.” Okay, a bit of an exaggeration, but he tends towards the dramatic at times.

Vegetable Soup in Under an Hour can be doubled or tripled if you either have a bigger family or like having left-overs. There is no fancy knife-work necessary because everything will be pureed with an immersion blender. No need to weigh ingredients and you can use canned chickpeas and vegetable stock, although I prefer to make my own. There is nothing fussy here. And while the soup tastes rich and creamy, it’s actually low in calories and very healthy so enjoy it guilt-free!

There are lots of delicious soup recipes on my blog, both hot and cold. And now here is one more. Try it soon.

RECIPE

Yield: 3 to 4 generous servings

INGREDIENTS

2 Tablespoons of a neutral oil (I used Avocado)

1 crown of broccoli cut into smallish florets

1 onion or 1 large leek, coarsely chopped

1 large carrot, peeled and diced

3 large cloves of garlic, chopped

1 large Bell pepper, cut into large dice

1 large stalk of celery, coarsely chopped

1 Quart of vegetable stock

200g of cooked chickpeas, rinsed and drained (about 1.5 cups)

1/2 teaspoon paprika

Salt to taste (It will depend on both your preference as well as whether you used a salted stock.)

Freshly cracked black pepper, to taste

1 large Bay Leaf

1 teaspoon each: dried oregano, basil and thyme

A large handful of chopped fresh parsley or cilantro or a mix

About 100ml of full-fat coconut milk or non-dairy cream

For the Garnish

1/3 cup of cooked chickpeas, rinsed, drained and patted dry

1 Tablespoon of neutral oil

2 Tablespoons chopped fresh parsley or cilantro

Either: Some chili flakes or Aleppo pepper and Sumac (I went with Aleppo pepper and Sumac)

DIRECTIONS

In a 5 quart soup pot (or larger) add the 2 Tablespoons of oil and heat until shimmering over medium high heat.

Add the onions and sauté for about 5 to 7 minutes or until softened but barely beginning to brown.

Then add the carrot, celery, Bell Pepper, garlic and 1.5 teaspoons of salt. Continue cooking until the vegetables have all softened but not browned.

Mix through the chickpeas, broccoli florets, dried herbs and spices. Add the vegetable stock. It should just about cover the vegetables. If necessary, add a little water just to cover. Bring everything to a boil and simmer covered for 15 minutes.

While the soup is cooking away, add 1 Tablespoon of oil to a small skillet, preferably non-stick. When the oil is hot, add the chickpeas and seasoning and sauté until lightly browned. SEt this aside for the garnish.

When the soup has finished cooking, use an immersion blender to puree everything. I like a bit of texture but how smooth you make it is up to you. Then add the coconut milk or non-dairy cream along with a handful of chopped parsley or cilantro. Puree for another minute. THAT’S IT! You now have soup! Serve garnished with some of the seasoned chickpeas and a scattering of chopped fresh herbs. Don’t forget the bread.

Fresh Figs Poached in Syrup

~ lisaandfrancescook ~ Leave a comment

Fresh Figs are everywhere right now and we love them. In recent years, I have seen the trend that recipes decide that an ingredient should be made popular and it will appear in everything from appetizers to desserts. But new isn’t always better and these Fresh Figs Poached in Syrup are a perfect example.

Growing up my mother would often serve poached figs from a jar with a bit of cream for a simple dessert. Or we ate them as is as part of a breakfast. I loved plunging my spoon into their plump bodies, dripping with the sweet syrup,

Fresh Figs Poached in Syrup is a classic recipe dating back to the Greeks and Romans. So I guess it would be safe to say that this is a tried and true method of enjoying this delightful fruit.

There are a number of varieties of fresh figs available and I used what are referred to as Turkey Brown Figs. But you could use the same directions with any figs that are ripe, unblemished and available to you. You should choose figs that have some give but are not oozing juice or mushy.

This recipe with cloves, cardamom and cinnamon not only is a harbinger of autumn but reminds me of the spice markets in Jerusalem. You could, of course leave them out, but why would you want to? While I have not added any alcohol to my figs, you can choose to add a bit of brandy, rum or Bourbon. I prefer them as is or with a bit of heavy cream, creme fraiche, yogurt or whipped cream. Serve some simple cookies like a shortbread or sablé. Fresh Figs Poached in Syrup is a wonderful, light and satisfying treat.

Fresh figs are perishable so have a plan how to use them before actually making your purchase. For the fig lovers among you, check out these other delicious ways to make the most of the fig bounty now in your market.

Fresh Fig Salad with Blue Cheese and Candied Pecans

Frangipane Fig Tart

Fresh Fig and Walnut Bread

RECIPE

Servings: 5 to 6 (Can be doubled)

INGREDIENTS

1.5 pounds of fresh, ripe, unblemished figs of any variety

1.5 cups of water (If you like a lot of syrup, use 3 cups of water and 3 cups of sugar and a little more of each of the spices below)

1.5 cups of granulated sugar

1 small lemon, sliced

1 or 2 sticks of cinnamon

4 to 5 whole cloves

4 to 5 whole green cardamom pods

A whole vanilla bean, split down the middle

DIRECTIONS

Remove the tough stems from the figs

Place all of the other ingredients in a pot or pan that will hold all of the figs in a single layer

Bring the syrup to a boil and once the sugar has completely dissolved and the liquid is clear, gently add the figs.

Reduce the heat to a simmer and poach for 1.5 hours, basting the figs in the liquid about every 15 minutes or so. f you wish to have a thicker liquid, carefully remove the figs from the liquid and boil the liquid to the desired consistency.

Once the figs have finished cooking, they will keep in the fridge for about a month. I

Baingan Bharta

~ lisaandfrancescook ~ Leave a comment

Baingan Bharta is a hit with us for two simple reasons: eggplant and Indian food. And it is also vegan and gluten free. Oh, yes, very, very delicious.

I had only ever eaten Baingan Bharta in an Indian restaurant and it always was a favorite option. So when I saw this recipe by Nisha Vora of Rainbow Plant Life, I was excited to give it a try. It worked perfectly. Now a key to making this dish sing is properly smoking the eggplant (aubergine).

Baingan Bharta is a great side dish as part of an Indian feast, but works equally well with grilled meats or fish. If you haven’t tried it but love eggplant, this is a great dish to add to your repertoire. It can be made ahead and reheated which is always a plus in my book.

Don’t be put off by the list of ingredients. If you like Mediterranean and South Asian foods, you will be using all of these spices over and over again.

If you don’t have either a gas range or a grill, you can prepare the eggplant under a broiler. The resulting dish will be very good, but a little less so. A trick that I learned to improve the smokiness when you don’t have a gas stove, is to include small bits of the skin that blistered and crackled in the oven. And while your range will require a little clean-up, the final product makes it so worthwhile.

Blistered eggplant transforms the fruit’s (Yes, Virginia, this is technically a fruit) texture to a creamy, rich, almost spreadable wonder. 

RECIPE

Yield: About 4 generous servings as a side

INGREDIENTS

2 Tablespoons neutral-flavored oil (I like avocado or canola)

1 medium or two smaller eggplants between 1 to 1.5 pounds in total

1 teaspoon whole cumin seeds

1 medium onion, red or yellow, finely chopped

4 large garlic cloves, peeled and finely chopped

1 small serrano pepper, seeds removed (Unless you like a lot of heat) and finely chopped

1-inch piece of fresh ginger root, grated (TIP: Freeze fresh ginger root. It lasts a long time and makes grating very easy.)

1/2 teaspoon ground turmeric

1 teaspoon ground coriander

1.5 teaspoons kosher salt

2 medium tomatoes (ideally Roma or plum tomatoes, but any work), finely chopped

1/2 teaspoon Kashmiri red chili powder

1 teaspoon garam masala

1 cup cilantro leaves and tender stems, chopped

DIRECTIONS

Prick the eggplant all over with a fork. This will prevent it from exploding. If you have a gas stovetop or a grill, place the eggplant directly over the flame as pictured above, using tongs to turn it frequently. Do this until the eggplant skin is blistered all over and the eggplant begins to collapse on itself. If you do not have a gas flame, place the eggplant on a baking sheet and put it under the broiler for 30 to 40 minutes, turning frequently. When done, move the eggplant to a cutting board. (SEE the photos above)

Once the eggplant has cooled a bit, carefully peel off most, but not all of the blistered skin and set aside. Then chop or mash the flesh to break it all apart. (TIP: because so many eggplants have a lot of seeds these days, I suggest that you place the mashed eggplant in a fine mesh sieve and press down on it. This will release the bitter juices and also will keep the finished dish from being too watery. It won’t remove the seeds, but they won’t get in the way of enjoying the dish.)

Heat the oil in a 9 or 10-inch non-stick or well-seasoned skillet over medium high heat. Once the oil is shimmering add the cumin seeds and cook for one minute to bloom the spice. Move the seeds frequently to prevent burning.

Add the onions with a 1/2 teaspoon of salt and cook for about 5 minutes. You want them to soften but not brown.

Then add the garlic, serrano peppers and turmeric, stirring frequently for 60 to 90 seconds.

Next comes the coriander, remaining salt and tomatoes. Cook for 5 minutes with the pan covered and then an additional 5 minutes uncovered. The tomatoes should be softened and almost jammy.

Once the tomatoes are jammy, add the chopped or mashed eggplant and Kashmiri Chili and mix everything through until well combined. Cook on medium-low heat for another 5 minutes, stirring often. Now enjoy!

Vegetarian Borscht

~ lisaandfrancescook ~ Leave a comment

Growing up we ate three cold soups in the summertime: my mother’s wonderful gazpacho, schav, and borscht, both of which came in a jar from Manischewitz and are loved by Ashkenazi Jews. If my mother was being a bit fancy, she would blend the borscht and sour cream in a blender, reserving a few borscht matchsticks for garnish. The soup became a gorgeous deep pink and we couldn’t wait to take a spoonful.

The borscht and schav would be served on hot summer nights with a generous dollop of sour cream and slices of dark rye bread. This Vegetarian Borscht is perfect for lighter summer meals and can be eaten as a first course or a light main dish. If you choose to use a non-dairy sour cream or yogurt the dish is vegan and pareve.

You can, of course, serve this version of borscht hot as well, which I did the day I made it. I still served it with a dollop of our homemade yogurt, some dill and my breadsticks. It was a huge hit with my husband.

This borscht is made from beets and as anyone who follows my blog knows, I LOVE beets in all of its many forms. “Beetroots are a good source of nutrients, fiber, and many plant compounds. The health benefits of this vegetable include improved heart health, the ability to reduce blood pressure, and enhanced exercise capacity.” While beets come in varying colors and varieties, red beets are the best in this recipe. The resulting color of the soup is a rich, deep garnet that simply invites you to dig in.

This Vegetarian Borscht is a perfect summer soup, but there are also heartier winter versions which are only served hot and generally have a meat base. Borscht’s origins are from Ukraine, Russia and Poland where beets were plentiful and where the root vegetables used could be stored for the winter when fresh vegetables were scarce. It is generally described as a sour soup, although Jews from Poland often added a bit of sugar along with the lemon juice for a sweet and sour finish. And since that is where my mother’s family was from, I have added sugar to this version.

If you are looking for an easy, inexpensive and delicious summer soup, you cannot go wrong with this Vegetarian Borscht. The recipe began from Serious Eats, but the tweaks, short-cuts and suggestions are mine. The short-cuts will make this soup come together even more quickly. And don’t get bogged down in exact amounts. A little more cabbage, onions, beets and/or carrots will not spoil the soup.

Serve it with a dollop of sour cream, thick yogurt or unsweetened creme fraiche, dairy or non-dairy.

RECIPE

Yield: 6 to 8 servings

Ingredients

2 medium to large raw beets (beetroot), scrubbed and cut into matchsticks (you can reserve a small piece to grate into the soup at the end, although I didn’t)

2 large carrots, peeled and cut into matchsticks OR use an 8 to 10 oz. bag of pre-cut matchstick carrots

1 pound white cabbage (It’s really light green, but called “white.” Go figure!), cut thinly into shreds (Sometimes you can find shredded cabbage in the produce isle. If you own a mandoline, it takes seconds to finely shred a cabbage, especially if someone else, like my husband, does it for you. It also made fast work of match-sticking the beets)

2 tablespoons olive or avocado oil

8 cups (2 quarts or liters) vegetable stock (I make my own because I don’t happen to like commercial vegetable stock and it is so easy, but feel free to use it if there is brand that you like.)

Juice of 1 to 2 lemons

1 Tablespoon granulated sugar or more to taste (Optional)

Kosher Salt to taste (How much you use will depend on the stock. If you are using a commercial, salted stock, you will use less than an unsalted stock. Remember, to start with a smaller amount, in any case. You can always add salt but it is almost impossible to reduce the amount once added to the dish.)

Coarsely ground black pepper (This is personal preference. Start with 1/4 teaspoon and add more if you like.)

Sour cream, thick plain yogurt or unsweetened creme fraiche (dairy or non-dairy alternatives)

Finely chopped dill, parsley or chives (optional, for garnish)

Directions

Sauté onions, carrots, and beets over medium heat in the olive oil with a a teaspoon of salt in a large soup pot. Stir and turn over the vegetables occasionally for even cooking.

In the meantime, bring the vegetable stock to a boil. When the vegetables have softened (10 to 12 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. Because my onions seemed to be particularly strong, I actually simmered the soup longer.

(The borscht can be served this way or you could take about half of the soup and blend it until smooth in the blender or using an immersion blender for a thicker, creamier final product. This can be done with added sour cream or yogurt or without. The color will either be a deep garnet or a beautiful pink. I blended it without the yogurt when I served it hot.)

Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Since I used an unsalted vegetable stock, I found that I needed a fair amount of salt. For what ended up being a 6 quart pot of soup, I added 1 Tablespoon of Diamond Kosher salt. If you are using table salt or Morton’s kosher salt you could use less. I also found that I needed to pump up the sour by adding some apple cider vinegar to the lemon juice. And to get that exact right balance of sweet to sour, I added a few teaspoons of granulated sugar. In addition to personal preference, some beets are just sweeter than others and some onions are stronger. So taste and don’t be afraid to make some adjustments.

Serve with freshly ground black pepper, a dollop of sour cream or yogurt, and chopped dill, chives or parsley, if desired.

NOTE:

Since it is highly unlikely that there were fresh lemons available in the winter in the Pale of Settlement, my guess is that sour salt or apple cider vinegar was used to produce the subtle sour taste. I use it in my Sweet and Sour Cabbage Soup.