We have had continuous snow and temperatures in the negative territory for several days now. So it’s the perfect day to be inside with the fireplace going and something wonderful on the stove or in the oven. I had planned on making my Beans Greens and Pasta for dinner, using vegan sausage. But then I happened to see an episode on the Spain on a Fork vlog where he made an Andalusian bean and potato stew. Making a culinary pivot and knowing that my pantry and fridge had everything I needed, I made my Bean and Potato Stew in the Style of Andalusia.

My version of Bean and Potato Stew has a few differences from the version I watched. The original used green bell pepper, which I’m not a huge fan of. I also wanted something more nutritious, so I used Lacinato Kale instead. Chard, spinach or even mustard or collard greens would all give a somewhat different but delicious end dish. And even when everything else in the dish is vegan, I like to add a Parmesan rind to my pots of beans. I’m also a huge fan of leeks so used that instead of an onion. Either will work but there is just something about leeks sauteed in a buttery olive oil that lifts up any otherwise humble dish.

The final stew was delicious, providing just the comfort a cold, snowy winter day calls for. The beans are creamy and earthy with just the right amount of kick to chase away the winter chill. This satisfying vegan/vegetarian stew is just what we need right now.

While you certainly could use jarred or canned beans here, I generally like to cook my own. They truly are so much better and very budget friendly. Royal Corona Beans are one of my favorites. These large runner beans get meaty and creamy when pre-soaked and cooked slowly. I have never seen them available already cooked, but you could substitute a butter bean or cannellini if you don’t want to cook your own. Gigantes Beans would also be great and are very similar to Royal Corona.

I happened to have two Russet Potatoes that would not last much longer, so I used those. Normally, I would have opted for a golden potato, but they all work. The Russet potato will break down more in the cooking, thickening the sauce but with fewer distinct pieces. use what you have and it will all be rustic and delicious.

The dish was started on my stovetop, but I then transferred it to the oven for a nice slow cooking. However, this could also be made entirely on a stovetop or even in a slow cooker. My version is not a quick weeknight dinner, but the actual hands-on time is pretty minimal. Then just leave the beans to do their thing while you go on with the rest of your day. By dinnertime, the house will smell AMAZING and you will be able to sit down to a mellow, comforting stew. Before serving, taste the stew and adjust the seasonings to your personal taste. If you want it a bit smokier, add another 1/2 teaspoon of smoked paprika. If you want it spicier, add more red pepper flakes or serve it with a drizzle of your favorite hot sauce. More cumin would add more of that woodsy depth of flavor.

I only added a good drizzle of olive oil for perfection. After that first bite, a small sigh just might escape you because it is that good!

The Bean and Potato Stew in the Style of Andalusia needs nothing more than a good crusty bread, a glass of red wine, and if you aren’t feeling too lazy, a simple salad.

RECIPE

Yield: About 6 servings

INGREDIENTS

1/4 cup of a good quality buttery olive oil (I use Sciabica from California)

About 6 cups of cooked large white beans (2 cups dried) (I used Royal Corona, but Butter beans, cannellini or Gigantes beans would all work.) If using dried beans, soak the beans overnight with 1/2 teaspoon baking soda and water to cover. Then rinse and drain the beans when you are ready to start cooking. If using jarred beans, use organic. No need to drain or rinse the beans. The starchy cooking liquid will help to thicken the pot liquor.

5 to 6 large cloves of garlic, peeled and left whole

2 largeish potatoes, peeled and cut into 1-inch dice (I used Russet which will break down more than a golden or red potato, thickening the sauce more. If you want more distinct pieces of potato, use either golden or red potato. There is no right or wrong her. It’s personal preference and what you have on hand.)

1 large leek, both white and light green parts, cleaned and thinly sliced

1 large tomato, cut in half

2 thick slices of a baguette style bread or roll

1 nice chunk Parmesan rind (Skip if keeping the dish vegan)

6.5 to 7 cups (1.5 liters) of broth (If I don’t make my own vegetable broth, I like the Better than Bouillon Non-Chicken or Vegetable concentrate.) You could also use chicken broth of you prefer or even plain water. If you are using cooked beans to begin with, just use enough water to cover everything. For the dried beans 6.5 to 7 cups of water is just right.

2.5 teaspoons kosher salt

Rounded 2 teaspoons ground cumin

Rounded 1/2 teaspoon smoked paprika

3/4 teaspoon red pepper flakes (You can add more or less depending on your tolerance for spicy food.)

1 bunch Lacinato kale or Chard, with thick stems removed and torn or chopped into pieces that will fit on a spoon

DIRECTIONS

If cooking in the oven, preheat it to 325 degrees F using the middle rack. Then add the olive oil to a heavy oven-safe Dutch oven or casserole and heat it on a medium low heat.

Add the bread slices, garlic cloves and tomato halves, cut-side down. Cook on a low heat for 6 to 7 minutes. Then turn over the bread and garlic and cook for an additional 3 minutes. Watch it so nothing burns, but gets nicely browned.

Remove the bread, tomato halves and garlic to a min-prep, blender or a bowl using an immersion blender. Blend until pureed. Set this aside.

In the same Dutch oven, add the leek slices and potatoes. Using a wooden utensil, gently scrape up the brown bits from the bread, tomato and garlic mixture. DON”T throw it away! Mix it through. Add 1/2 teaspoon salt and sauté the mixture until the leek and potatoes start to soften and just begin to brown.

Now add the beans, Parmesan rind, if using, broth, cumin, smoked paprika and 2 teaspoons of salt. Stir through and add the tomato, garlic, bread puree. Stir this through.

Bring the mixture to a boil. Cover the pot and place in the oven. Allow to cook low and slow for 3 hours. If using pre-cooked beans, cut the cooking time in half. Then add the kale or chard and mix that through. Cook for 30 minutes more. If you want the stew to be a little less soupy, cook the stew uncovered for the last 20 minutes. If it is starting to get dry, add a little more water or broth.

To serve, ladle the stew into bowls and drizzle some good olive oil on top. I like my bread toasted and served on the side but you could also place a slice of toasted bread on the bottom of the bowl before ladling the stew on top. Now enjoy!

I have been making my own varieties of protein muffins for almost 2 years. I bake them weekly and there are always tweaks until I think I now have the absolute perfect muffin that is delicious, healthy, high in protein, low in added sugars and will keep you going all morning. My loaded Apple Protein Muffins are not difficult to make and they also freeze beautifully. I just pop one in the microwave to get the center nut butter oozy and it’s good to go.

The Loaded Apple Protein Muffin is my personal favorite, but I do occasionally make a Banana, Carrot or Zucchini Protein Muffin just to shake things up a bit. These delicious muffins are a powerhouse of energy that will not give you sugar spikes or let you down an hour after you have eaten them. Start your New Year out right with these Loaded Apple Protein Muffins.

RECIPE

Yield: 12 standard muffins

INGREDIENTS

1.75 cups of superfine almond flour (I like to use 1 cup of natural almond flour, which contains the almond skins and 3/4 cup of blanched almond flour for the best balance. You don’t have to use this mix, but I have found it to give the best results in texture and flavor.)

1/2 teaspoon kosher salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 cup whole dried cranberries

1/4 cup of chopped diced dried or fresh apples (I like the cinnamon apples from Nuts.com, which does add a small amount of additional sugar, but not much. I also love them in my hot cereal.)

4 to 5 large Medjool dates, pitted and coarsely chopped

1/3 cup of chopped nuts (My favorites are black walnuts for a depth of flavor, but any almonds or regular walnuts are fine.)

2 Tablespoons peanut butter powder

1/2 cup of vanilla or plain protein powder (I use a grass fed whey powder.) (If you use plain protein powder, add 1 teaspoon of pure vanilla extract.)

1/4 cup of dark brown sugar

1 cup of your favorite applesauce

2 teaspoons of sweet hawaij or pumpkin pie spice ( A recipe for sweet hawaij can be found at the end of this post. Once you try it, you will never go back to pumpkin pie spice. We use it on so many things.)

3 large eggs

1/4 cup refined coconut oil, melted and slightly cooled

About 4 Tablespoons of your favorite nut butter. (I like chunky peanut butter or almond butter.)

DIRECTIONS

Preheat your oven to 400 degrees F. Line a standard muffin tin with parchment muffin cups. You could just spray a non-stick pan, but I like the muffin cups in the pan and clean-up is faster.

In a large bowl, mix together all of your dry ingredients. Add the dates next and mix to coat with the almond flour etc. It will help reduce clumping. Then add in your diced apples, cranberries and nuts and mix through to evenly distribute things as much as possible.

In a separate medium bowl, add your eggs, brown sugar and applesauce. Mix well to break up the eggs. Meanwhile melt your coconut oil. In my microwave it takes 32 seconds for the perfect temperature and consistency. When it has just cooled slightly, whisk it into the eggs and applesauce. Add the liquid to the large bowl of ingredients and mix it well. Allow this mixture to sit for about 12 to 15 minutes. It took me awhile to figure this out, but allowing the dry ingredients to get absorbed by the wet makes all of the difference in the end product.

Using a 2 Tablespoon scoop, I add the mixture to each cup. 2 Tablespoons is about 1/2 of the muffin cup. I then add about 1 teaspoon of nut butter into the center of each muffin. Thicker nut butter is better than thinner! I then cover the nut butter with an additional 2 Tablespoons of mixture. This should fill each muffin cup pretty much to the top.

Place the tin into the hot oven for 6 minutes. Then turn the heat down to 375 degrees F. and bake for another 10 to 12 minutes. Ovens vary but the tops should be nicely browned, and rounded.

Remove from the oven and allow to cool in the tin for about 12 minutes. Then gently remove the muffin cups from the pan and allow to cool completely on a wire rack. You can then freeze what you are not going to use within 2 to 3 days depending on the temperature of your kitchen. You can also refrigerate the muffins. These are best enjoyed warmed for just about 14 to 15 seconds in the microwave.

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!

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.