dinner in under an hour

Chickpea Frittata

~ lisaandfrancescook ~ 1 Comment
Chickpea Frittata

Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters such as the recent earthquake in Turkey and Syria.

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While people generally associate “frittata” with an egg-based dish, the word actually means “fried” in Italian. This chickpea version simulates the eggy taste without actually using any eggs. Chickpea Frittata is an easy, riffable dish. Every time I have made it, the veggie ingredients, spices and herbs have changed. You can give it any flavor profile you like simply by switching out the herbs and spices.

And while the version I am presenting below is vegan, I have also made it adding cheese. Served with a salad and a good bread of your choice, this Chickpea Frittata is a healthy, satisfying and delicious option that can be eaten any time of the day.

Chickpea Frittata

The recipe originated with the vlog/blog Pick Up Limes, which I started following during the pandemic. I have tried several of the recipes on this site and every one has worked out well so far. Being me, I use them as a jumping off point and then make tweaks of my own. However, even made as is, these vegan recipes are a great place for people to start on healthier eating habits without making sacrifices to taste.

The only even remotely tricky part to this recipe is when you flip over the frittata. And while this most recent time of making the frittata, I lightly sautéed the vegetables first, it has also been delicious when skipping this step. The whole dish can come together in about 30 minutes, making it a great weeknight option. Can it be eaten without an accompanying salad? Of course! A cup of soup would also nicely round out the meal. And if you don’t have a big appetite, just eat the frittata on its own.

Only one ingredient was not a standard in my pantry – kala namak. This Himalayan Black Salt has a sulphur smell which mimics the taste of eggs when cooked. The smell is much stronger before cooking so don’t be put off by it. The first time I made this Chickpea Frittata, I had a hard time convincing my husband that there were no eggs in the dish!

Personally we love eggs and cheese and I have no intention of giving them up anytime soon. But our godson/great nephew was deathly allergic to eggs and so I began to explore great desserts and meals that didn’t include them. A number of these options appear on my blog.

This protein-packed, cholesterol-free frittata is a great option that anyone can make. Left-overs can be stored in the fridge and eaten either at room temperature or warmed in the microwave. Garnishes are entirely up to you. We ate it with caramelized onions this time but it also pairs well with avocado and plain yogurt (dairy or plant-based). Let your imagination go.

Do you eat ketchup or hot sauce with your eggs? Go for it here as well. Use any or several of the optional ingredients listed below or come up with your own options.

Chickpea Frittata

Recipe

Yield: 2 to 3 servings

Ingredients

1 cup (116 g) chickpea flour

3/4 teaspoon kala namak (this is easily available at a number of places online)

1/4 teaspoon baking powder

3/4 cup (180 ml) water

1 medium tomato (I like Roma tomatoes which don’t have as much liquid as others do. However, you can also use about 1/2 to 3/4 of a cup of grape or cherry tomatoes)

1 small or half of a large zucchini grated (If the zucchini has a lot of liquid, squeeze some of it out with your hand or the back of a spoon over a strainer.)

1/2 cup frozen peas

1/4 cup roasted peppers, rinsed, patted dry and chopped (Optional) or sun-dried tomato, packed in oil

1/4 green beans, chopped (Optional)

1/2 cup mushrooms, sliced (Optional)

1/4 cup grated cheese (vegan or dairy) (Optional)

1/2 teaspoon each/any: dried oregano, basil, thyme (Optional)

1/4 teaspoon each/any: ground turmeric, dried mushroom powder, crushed chili flakes (Optional)

Garnish (Optional)

sliced avocado

Plain yogurt, any kind

Caramelized onions

Fresh chopped herbs

Chickpea Frittata

Directions

Using a non-stick 9-inch pan lightly sauté the veggies in a teaspoon or two of EVOO. (If you choose not to sauté the veggies first then just add them to the batter after the following step.)

Chickpea Frittata

Add the chickpea flour, kala namak, baking powder to a large bowl. Mix well with 3/4 cup water until you have a smooth batter. Then add in any fresh or dried spices/herbs and mix through. Add in the veggies and mix through. (Do this whether they have been sautéed or not.)

Spray well the 9-inch non-stick pan with cooking spray. For extra flavor you can also add in 1 Tablespoon of a good, flavored olive oil, but it’s not essential. Heat on medium high heat. Pour in the batter and spread it evenly in the pan with a spatula or the back of a spoon. Cover the pan (I have used a silicone cover or the flat cover from another pot). Cook for about 8 minutes. Using a spatula, check if the underside is browned and comes away easily from the pan.

Chickpea Frittata

You now need to flip the frittata over. I used the flat bottom of the cover but you use a plate or cutting board or cookie sheet. If you are really talented, you can throw the frittata in the air and flip it back into the pan. I AM NOT THAT TALENTED! Once the browned side is on top, recover the pan and continue cooking for another 8 minutes. Cut it in the pan or turn it out onto a cutting board. Enjoy!

Lamb Merguez and Chicken Tagine

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Lamb Merguez and Chicken Tagine

Due to the unprovoked, continuing brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help flood and tornado victims suffering the effects of climate change.

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Lamb Merguez and Chicken Tagine is aromatic, visually striking and oh so satisfying. Served with a whole wheat couscous with barberries and nuts, the dinner was ready in about an hour. While the couscous may not have been steamed over the tagine as a traditional couscous would be, it had the virtue of being ready in about 6 minutes. Here’s how this flavorful tagine came about.

So Shabbat was coming – as it does every week – and I had nothing planned. Feeling a bit lazy, I didn’t want to go to the grocery store again to pick something up. These days we pretty much only eat meat on Shabbat and later in the week if there are left-overs. It seemed like a good time to check out my freezer. It’s mostly filled with nuts, frozen fruit, ice cream and veggie sausages so I wasn’t very hopeful. However, in the very back under some bags of fruit, I found one pound of chicken tenders and some lamb merguez sausage. Hmmmmmm….

I always have plenty of grains, legumes, olives and veggies around as well as great spices, so I figured I could come up with something. After spending a bit of time Googling and deciding that I wanted to make a tagine, I found one that used both merguez sausage and chicken. I made some tweaks and the resulting Lamb Merguez and Chicken Tagine exceeded all of my expectations.

While the end result was absolutely delicious, when I make this again – and I will – I would choose boneless chicken thighs instead of breast meat. Not only do the thighs have more flavor, but they stay juicy and are more forgiving than breast meat. But if the pandemic taught me anything, it is that we make do with what’s on hand.

I eat with all of my senses. While I may sacrifice aesthetics on occasion for flavor, ideally a meal is attractive as well as delicious. It is an extra treat if my apartment is permeated with lovely spices. There is just something so comforting. While this dish as made is well-seasoned, it is not spicy. Frequently a tagine will be accompanied either by zhug or harissa for those who desire more heat.

Although I only used a little over a pound and a half of meat, the meal, with side salads and dips, could easily feed six people. Four people if my son is one of them! As I have mentioned in earlier posts, I always have four to six salads and dips for shabbat, which we then enjoy throughout the week.

This wonderful Lamb Merguez and Chicken Tagine does not require a tagine to successfully make this dish. I use my favorite Staub enameled cast iron dome-covered every-day pan – well, every day. You do want to use a heavy pan with a wide bottom.

Definitely give this a try. It makes for a delicious meal any time. But remember, it is the spices that make this dish. So be sure to use fresh ones.

For some salad and dip ideas

Salads for Every Meal

Spinach Avocado Hummus

Moroccan Beet Salad (Barba)

Moroccan Beet and Orange Salad with Pistachios

Garlicky Beet Spread

Twice-Cooked Eggplant Salad

Mushroom Walnut Pâté

Moroccan Carrot Salad

Recipe

Lamb Merguez and Chicken Tagine

Yield: 4 to 6 generous portions depending on sides

Ingredients

Spice mix

1 rounded teaspoon ground cumin

1 rounded teaspoon paprika (sweet or smoked)

1 teaspoon ground turmeric

3/4 teaspoon ground coriander

3/4 teaspoon ground ginger

1/4 teaspoon cayenne or Aleppo pepper

1/2 teaspoon ground cinnamon

For the tagine

1 pound boneless skinless chicken thighs, cut into 2 to 3-inch pieces

8.5 ounces of lamb merguez sausage, cut into 3-inch pieces (See photo above)

1/4 cup good olive oil

2 large carrots, peeled and cut on an angle into 2-inch pieces (See photo above)

1 large zucchini, cut on an angle into 2-inch pieces (See photo above)

1 large yellow onion, peeled, halved and cut into 1/4-inch thick slices

1 15.5 ounce can of chickpeas, drained (I cook up my own chickpeas and then used the cooking liquid in the tagine instead of broth.)

1 rounded Tablespoon garlic ginger paste OR 4 cloves of garlic minced and 1.5 teaspoons grated fresh ginger

1.5 cups of salted chicken or vegetable broth OR the cooking liquid from home cooked chickpeas

1/2 cup of pitted green olives (I like Castelvetrano olives)

1/2 of a preserved lemon, the peel only sliced into julienne (I make my own, but these are available nowadays in many stores and online)

For the couscous

2 cups whole wheat or regular couscous (Not the Israeli couscous which is bigger and takes longer to cook)

1/2 cup dried barberries, raisins or dried cranberries

3 Tablespoon EVOO

1 teaspoon ground turmeric

1/2 teaspoon kosher salt

4 cups of chicken or vegetable broth

1/2 cup toasted coarsely chopped pistachios or sliced almonds

2 tablespoons coarsely chopped fresh parsley

Directions

For the tagine

Mix together all of the spices for the spice mix. Pour 2 Tablespoons of the olive oil into your pan over a low heat. Add the spice mix and cook for 2 to 3 minutes in order for the spices to bloom and become fragrant.

Once the spices have bloomed, add the garlic ginger paste (OR the grated ginger and garlic) carrot, zucchini and onion and bathe with the oil and spices. Cook for a few minutes or just until the vegetables begin to soften.

Now add the chicken, merguez sausage and chickpeas. Gently toss so that everything is coated with the spices and oil. Next add in the preserved lemon and the olives and then add the broth over everything. Increase the heat to bring everything to a boil.

Cover the pan and reduce the heat to a simmer. Cook for about 40 minutes or until the chicken and sausage are cooked through.

For the Couscous

Place the couscous, barberries, cranberries or raisins, olive oil, turmeric and salt in a glass or ceramic serving dish Stir through so that everything is evenly distributed. Bring the broth to a boil and pour over the couscous mixture. Cover tightly with a lid, foil or plastic wrap. Leave covered for 6 to 8 minutes or until all of the liquid is absorbed and the couscous is fluffy. Add the chopped nuts and parsley and stir through. Now enjoy!

Summer Garden Pasta

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Summer Garden Pasta

Due to the unprovoked, continuing brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help flood and tornado victims suffering the effects of climate change.

Support Humanitarian Efforts in Ukraine

This simple Summer Garden Pasta makes the most out of the tomato and basil harvest. With only a few ingredients, this delicious pasta comes together in under an hour. If you have the time, pair it with one of these wonderful focaccia.

When choosing a pasta to use for this Summer Garden Pasta, I like to use a fusilli, but any pasta with ridges or twists will be great. They are both sturdy enough and have loads of nooks and crannies to hold the sauce. You want want to miss even a speck!

I made this dish one night when I had some heirloom tomatoes to use up and a flourishing basil plant. My husband LOVED this simple Summer Garden Pasta so much that he ate seconds and thirds! While I used heirloom tomatoes the first time, any good ripe tomato will work. This time I used organic Roma and grape tomatoes.

This is a sort of non-recipe recipe. Don’t get too bogged down in exact measurements. Another clove of garlic? Great. You like things really spicy. A few more red pepper flakes? Fine. More than a pound of tomatoes to use up? Go ahead. The basic recipe is below but be free to tailor it to your preferences. Just keep it simple.

Summer Garden Pasta is wonderful for those steamy summer days when turning on the oven is unthinkable. So buy your bread and feast!

Recipe

Summer Garden Pasta

Yield: 4 generous servings

Ingredients

Summer Garden Pasta

About 1.25 pounds of ripe tomatoes, coarsely diced

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

2 to 3 anchovies in oil

1/2 teaspoon red pepper flakes or to taste

3/4 teaspoon kosher salt

4 Tablespoons EVOO (I used a Mediterranean flavored oil, but any good EVOO will do )

2 Tablespoons Canola or other neutral oil

1 cup roasted bell peppers (homemade or from a jar), rinsed, patted dry and coarsely chopped

1 Tablespoon balsamic vinegar (it balances the acidity of the tomatoes)

1/3 cup crumbled goat cheese

1 cup of pasta water

1 pound of dry pasta like a fusilli

Lots of fresh basil leaves (a large handful), with about half kept for garnish

Directions

In a large pan with a tight fitting lid, add your oils, garlic cloves and anchovies. On a low heat, cook the garlic until it is golden, bathing it occasionally in the oil. The anchovies will have broken down and become indistinguishable from the oil. This took me about 15 minutes.

Once the garlic is golden (do NOT burn the garlic!) add the chopped tomatoes, roasted red peppers, salt, balsamic vinegar and red pepper flakes, if using. Cook on gentle heat, covered for about 12 to 15 minutes or when the tomatoes have broken down and become saucy. You don’t want mush. I like to still see some of the tomato chunks.

Up to this point, you can make the sauce ahead if you choose. The other ingredients will be added when you are ready to eat.

When you are ready to cook your pasta, bring the sauce to a simmer. Crumble in the goat cheese and mix through. Add the pasta water just before draining the pasta and half of the basil. The leaves can be torn or left whole. Your preference.

Mix everything through and simmer uncovered for about 2 minutes. Drain your pasta and add it to the sauce, mixing it well. Alternatively, add the sauce to the plated pasta. Garnish with lots of basil that has been chiffonaded and some grated parmesan or pecorino, if desired. Mangia!

Wonderful One-Pot Pasta

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Wonderful One-Pot Pasta

Yes, nutritious and vegan tastes this great! Wonderful One-Pot Pasta with lentils is packed with vegan power and gives you a satisfying dinner in under an hour. And this one-pot method of cooking pasta right in the sauce makes clean-up a snap. Who could ask for anything more?

For the past year, I have been watching a vlog called Pick Up Limes out of the Netherlands. It’s all about the vegan life-style. The vlogger is a registered dietician and a walking advertisement for the vegan life. She is completely non-preachy and makes everything approachable. While she now spends less time on her life, which I kind of miss, she is a wonderful resource for vegan recipes and nutrition. This pasta recipe originated with her. Per usual, I made a few tweaks to portions and method. Frankly, even I was a bit surprised how much I loved this dish.

Wonderful One-Pot Pasta layers in the flavors to make a savory, thick – and very healthy – sauce. Every element plays a part. The capers and olives lend a brininess and the lentils add smooth mouthfeel and meatiness to the dish. And after eating the generous portions you feel full without any heaviness. It’s a great introduction to vegan eating.

I served this with broccolini that I lightly sautéed in a pan with just salt, pepper, grated garlic and lemon zest. The crunch of the broccolini was a perfect accompaniment to the unctuous pasta. A small salad instead wouldn’t go amiss and some good bread to lap up every bit of the delicious sauce.

There are a few shortcuts that you can take even though I chose not to. With a pantry full of dried lentils and beans, I cooked mine up in the morning. Unlike some legumes, most lentils do not require pre-soaking and a long, slow cooking. These only take a good rinsing and 15 minutes of cooking to be ready. However, prepared lentils are often available in the produce department in vacuum-sealed bags if you choose to go that route.

And normally, if I had thought ahead, I would have bought pitted olives for the dish. Since I had some lovely picholine olives from Morocco with pits I used those. It took a few minutes longer to cut the flesh off of the pits, but not much more. Kalamata olives, which are black, are readily available pitted and would be just as good here.

I did use the recommended spinach. While it added to the nutrition of the dish, it didn’t contribute much in the way of flavor in my opinion. So as a consequence, I have made it optional. Don’t forego making this pasta if you are out of fresh spinach! The original recipe called for 1/2 teaspoon of red chili flakes. My husband and I do not like every meal to be spicy, so I only used a sprinkling and might even leave it out altogether the next time. All of the other ingredients are essential to the overall mix of nutrition and flavor.

When I saw the original amount of pasta called for, I thought there is no way that the portions would be generous. Boy, was I wrong. Somehow, 300 g or 10.5 ounces of pasta resulted in a very generous four portions. If you wish to increase the portions to make this for a bigger crowd, the Pick Up Limes website has a conversion table on the recipe.

We ended up using some grated Parmesan on top, but afterwards my husband and I both agreed that it was not needed. So if you are not going full-blown vegan, you can use it or not. And while I have not tasted them myself, there are also vegan “cheese” options out there. It’s up to you.

Wonderful One-Pot Pasta

For a non-vegan one-pot pasta dish that is quite good:

One-Pot Pasta Puttanesca

Recipe

Yield: 4 very generous portions

Ingredients

Wonderful One-Pot Pasta

1.5 Tablespoons Olive Oil (Canola or sunflower could also be used)

4 large garlic cloves, peeled and minced

2 cups (about 1 medium) onion, peeled and chopped

1 vegetable bouillon cube

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon ground dried fennel

Up to 1/2 teaspoon chili flakes (Optional)

10.5 oz. (300 g) dry spaghetti noodles

3 cups (720 ml) tomato sauce

2 cups (480 ml) water

2 cups (360 g) cherry or grape tomatoes, halved

2 to 3 cups (225 g) cooked lentils (brown, green or whole red lentils) (I was fine with 2 cups; my husband wanted more, so I added the additional cup. The original recipe called for 1.5 cups.)

1/2 cup (68 g) green or black olives (about 20 regular olives), sliced or chopped

1/3 cup (50 g) sun-dried tomatoes in olive oil, drained and chopped

1 Tablespoon (9 g) capers, rinsed if stored in salt

2 cups (60 g) fresh baby spinach (Optional)

Fresh Basil (Optional Garnish)

Directions

Dissolve the bouillon cube in the 2 cups of water. Add the oil to a large pot on medium-high heat.

When hot, sauté the onion, garlic, herbs and chili flakes, if using for 3 minutes.

Now add the pasta, pasta sauce, water, cherry or grape tomatoes, olives, sun-dried tomatoes and capers to the pot. Bring everything to a simmer. Using tongs or a wooden spoon, push the pasta into the sauce as it begins to soften. The pasta will need to be fully submerged in the sauce to cook properly. [I got a bit impatient here. To speed things up, you can break the pasta in half – a heresy, I know. Otherwise, just be patient. It will take a few minutes.]

Once simmering, cover the pot with a lid and cook for 10-15 minutes, depending on the brand of pasta. Keep checking after 10 minutes. You want the pasta cooked but al dente. 10 minutes into the cooking time, add in the cooked lentils. Stir through.

At the very end, stir through the spinach if using. Serve it generously and garnish with fresh basil, if using. Now enjoy!

Delicious Nutritious Veg Quesadillas

~ lisaandfrancescook ~ 1 Comment
Delicious Nutritious Veg Quesadillas

Delicious Nutritious Veg Quesadillas are a weeknight meal sure to please. With protein from rich, dark kidney beans, these satisfying quesadillas can be on the table in less than an hour. Served up with a quick, fresh guacamole, it’s the answer to “What’s for dinner?”

This is casual dining in the best tradition. Just as a great falafel sandwich will ooze down your hand as you eat all of its yummy goodness, so too do these quesadillas. Do NOT eat this wearing your favorite silk blouse or shirt!

I came across this recipe while watching a lovely Australian vlogger living in Tuscany. While we may not have been able to travel during the pandemic, I get my “fix” watching this lyrical vlog. As soon as I saw Kylie Flavell make these Delicious Nutritious Veg Quesadillas, I knew that I had to try them. And because most of the ingredients are pantry staples, it didn’t require a major excursion to the market. It’s a pretty forgiving recipe so if you need to swap out one ingredient for another, your results will likely still be delicious.

This recipe easily would feed four people, but it could also be doubled or halved. While I did use cheese, making my quesadillas vegetarian, it is vegan-friendly. Just leave the cheese out or use a vegan cheese as an alternative. The cheese does act as a kind of binder, holding everything together, so I personally recommend it. I have successfully made this with goat cheese and with a “Mexican” blend of cheeses.

And though you could use any kind of tortilla, by choosing a whole-grain option, you are increasing the nutrition quotient, while adding some additional flavor. My tortillas were 7.5-inches in diameter, but smaller or bigger ones can be used. Simply adjust how much filling you put inside. While tempting to overstuff these – don’t. The final quesadilla is surprisingly filling and too much filling will completely ooze out.

Now you could use a different bean, but dark red kidney beans are readily available, very nutritious, flavorful, inexpensive and have just the right amount of heft to give these a great mouthfeel.

Almost any cheese would work as long as it is one that gets melty. And while I used a sweet potato for added color, flavor, heft and nutrition, you could easily use butternut or other winter squash in its place. So the next time you are looking for something quick, delicious and nutritious to make in about 45 minutes or less, consider these great quesadillas.

Recipe

Delicious Nutritious Veg Quesadillas

Yield: 4 servings

Ingredients

1 medium red onion, peeled and coarsely chopped

3/4 teaspoon each: salt, cumin, turmeric, chili powder, paprika (preferably smoked Spanish paprika)

Generous pinch of ground cinnamon

About 3 Tablespoons of EVOO or Canola

1 large bell pepper – red, orange or yellow, diced (You could use green – I just am not partial to them)

2 large garlic cloves, peeled and minced

1 large sweet potato, peeled and diced

15 oz. can of dark red kidney beans, drained and rinsed

14.5 oz. can of diced tomatoes with their liquid, preferably fire roasted

2 Tablespoons tomato paste

About 4 to 6 ounces of shredded or cut up cheese or to taste, if using

For fresh guacamole or avocado smush

2 large ripe avocados, with the flesh placed in a bowl and mashed with a fork

Juice of 1/2 to 1 fresh lime, depending on taste

kosher or sea salt to taste

freshly cracked black pepper

8 whole wheat or other type of tortillas

Directions

Heat the oven to 420 degrees F. and place the oven rack about 6 inches from the top. Drizzle about 1.5 to 2 Tablespoons of oil across the bottom of a sheet pan. (I only needed a quarter sheet pan this time. It should be large enough to hold all of the diced sweet potato in a single layer without crowding.)

Place the diced sweet potato on the pan and sprinkle generously with salt and pepper. Then sprinkle on the cinnamon and using your clean hands, mix together the sweet potato, oil and seasonings. Place in the oven and roast for 20 to 25 minutes. The sweet potato should be cooked, with some browning, but not dried out.

Meanwhile, place 1 Tablespoon of oil in a large sauté pan over medium high heat. Add the onion and salt and sauté until the onion begins to soften and turn translucent. Add the remaining spices and mix through, blooming the spices, for about 30 seconds.

While the onion cooks, lightly mash the drained kidney beans. You don’t want a puree. Some beans can even be left whole. Add the beans, minced garlic, diced tomatoes, tomato paste, diced bell pepper and about 3/4 cup of water to the onion mixture. Stir well and allow to cook on simmer while the sweet potato roasts. This can be done ahead if you wish. Just gently heat it through when you are ready to assemble the quesadillas.

When you are ready to assemble, heat the oven to 350 degrees F. In a clean frying pan, place either a little neutral oil like Canola or spray with a cooking spray. Heat the pan and add the tortillas one at a time. Heat until both sides have become warm and speckled with brown spots. Turn once. Place the tortilla onto a baking sheet lined with parchment. Spoon 1/4 of the bean mixture over one tortilla. Then place 1/4 of the sweet potato chunks on top of that and add your desired cheese. I tend to use a light hand with the cheese, but it’s personal preference. Place a second tortilla on the top of everything and gently press down with the flat of your hand. Drizzle lightly with EVOO.

After you make all of the tortillas, place the pan in the oven for about 8 minutes or until the cheese has melted. Carefully remove the tortilla to a cutting board and using a large knife, cut each tortilla into 4 pieces. Don’t worry if a little filling oozes out. Just shove it back in!

Serve with the guacamole and have a napkin on hand! Enjoy!

Lasagna Soup

~ lisaandfrancescook ~ 1 Comment
Lasagna Soup

Lasagna Soup is the cure for the autumn drears that I need NOW! Easy comfort food in a single pot. Fall can be the most beautiful season. The trees are sporting their colorful adornment before the leaves dance off until the spring. The days can be beautifully crisp and clear, making walks in forest preserves a delight. OR, it can be grey, dreary and damp like it has been this whole week, making getting out of bed a major achievement.

These are the days that make me hunker down, burying my head in a good book with a pot of delicious soup bubbling on the stove. This easy Lasagna Soup gives me everything I need to conquer the drears. And it can be vegan or beefy and cheesy or something in between, made with ground turkey. With just a few swaps (included below) this comforting soup can make anyone happy. I mean, who doesn’t love a good lasagna – in a fraction of the time?!

I love a good lasagna and my mother made one of the best. But even with the no-boil lasagna pasta now available, it’s still a bit of a production. This soup won’t replace lasagna when I have the time and inclination to make it, but it definitely gives me a lot of that satisfaction in a much easier, quicker format.

When deciding to make this soup, I checked out a bunch of different recipes. It’s one of those things that wasn’t there a week ago and now is EVERYWHERE. Since most of the ingredients are pantry staples, it’s the kind of thing that can be made without a run to the grocery store. And thanks to the pandemic, don’t most of us have great pantries and a few things like ground beef, turkey or vegan crumbles in our freezers?

So if you are ready to rise above the autumn drears or simply just want a bowl of warming comfort, give this a try.

Recipe

Lasagna Soup

Servings: 4 to 6

Ingredients

Lasagna Soup

1 Tablespoon of EVOO

1 large yellow onion, peeled and medium diced

2 to 4 garlic cloves (I use 4), peeled and minced

4 cups of broth (Vegan, chicken or beef)

2 Tablespoons tomato paste

24-ish ounces of marinara sauce OR 24 to 28 ounces of diced tomatoes (preferably fire-roasted)

1.5 teaspoons each: dried oregano, basil, onion powder

1 teaspoon dried thyme

1 teaspoon kosher salt or to taste

1/4 teaspoon freshly cracked black pepper or to taste

1 Tablespoon balsamic vinegar)

13 ounces (390 g) soy veggie crumbles or vegan ground “meat” or 1 pound of ground beef or turkey

About 3 cups of roughly diced fresh mushrooms (button, baby bellas or cremini (They lend umami and great mouthfeel, especially if you are going with the vegan version.)

8 to 10 ounces of dried lasagna or Gigli pasta

About 2 big handfuls of fresh spinach (Optional but recommended) or thawed frozen spinach with extra liquid squeezed out

Lasagna Soup

Optional Garnishes

If you are not making this vegan, you can add a dollop of ricotta cheese or parmigiana before serving.

Ribbons or torn fresh basil leaves or chopped flat-leaf parsley

A few chili flakes if you want this spicier

Directions

Heat the oil in a large, heavy pot over medium high heat. Add the onion and sauté until just becoming golden, about 7 minutes. If the onion seems to be sticking you can add a splash of water or red wine to deglaze.

Once the onion is golden, add the garlic, tomato paste and spices and cook for 1 to 2 minutes more. (If using, you could also add the chili flakes here instead of as a garnish.)

Next add the ground meat or meat substitute along with the mushrooms, if using and cook for about 5 minutes or until much of the mushroom moisture evaporates. The mushrooms add a “meatiness” of their own. My mushrooms were very fresh and actually had almost no additional moisture, so I cooked them down enough to just begin to soften.

Lasagna Soup

Add the marinara sauce or canned tomatoes, vinegar and the broth. Bring everything to a boil and then add the noodles. Cook for 8 to 10 minutes or until the noodles are al dente. Stir in the spinach until wilted, if using. Remove from the heat, garnish and enjoy! A great crusty garlic bread or focaccia and some nice red wine wouldn’t go amiss.

NOTES:

This recipe will produce a wonderful cross between a thick soup and a saucy pasta. If you have left-overs, you likely will need to add some liquid when you go to reheat it. We are not vegan so I did serve the soup with some real cheese. However, I have been googling and there are a number of pretty simple recipes for all kinds of vegan cheeses should you wish to go that route and they are not readily available in your local stores. Some are made with cashews and others with soy milk. Some day, simply out of curiosity, I may try one or two.

Tuna Puttanesca

~ lisaandfrancescook ~ Leave a comment

When the Weather Outside is Frightful

Well, we had four easy winters so I really can’t complain – too much. But this winter has seesawed between a polar vortex and just plain dreary and wet. So going shopping – even when it is from my garage to the supermarket’s – holds little to no appeal. This pasta tuna puttanesca is the perfect answer because it is made almost entirely from pantry staples. And the best part is that it can be thrown together in under an hour.

Good for Your Health and Your Budget

We all know that it is healthier and more budget-friendly to cook at home than to order in or go out. This dish is so flexible and so quick to prepare that it can feed a crowd or a couple. There is no need to buy fancy canned tuna, although it’s certainly fine if you do. Use what you have on hand or would normally buy. Whether you like tuna packed in olive oil or water – chunk “light” or albacore – it all works.

This pasta dish is low in fat, high in flavor. Make it as puttanesca-like and spicy as you like or add just enough hot pepper flakes to tickle your taste-buds. If you have fresh parsley – great. And if you don’t, it will still be good. However, you do need a flavorful pitted olive (I usually use pitted Kalamatas myself) and I personally think that briny capers are a must. Mario Batali said that you should never use cheese on pasta dishes with fish or seafood. It may be breaking one of the sacraments of Italian cooking, but
I happen to like cheese with fish. There is no judgment here. I leave that decision in your capable hands.

So Easy!

Don’t even measure. I will give you some measurements below, but please use them only as a guide. If you want more tuna, use more. More olives – go for it. If you really enjoy anchovies, they can be added when you are browning the onion and garlic. The anchovy will break down, again adding a bit of briny flavor.

Let’s Get Started

Ingredients for Dinner for 4-6 People

  • 2-3 Tablespoons EVOO
  • 12 ounces of canned tuna, drained
  • 1 small onion, halved and thinly sliced
  • 28 ounces (or 2 smaller cans) of chopped tomatoes in their own juice
  • 2 Tablespoons good quality tomato paste
  • About 1 Tablespoon, finely chopped garlic
  • About 6 ounces coarsely chopped, flavorful pitted olives
  • 1-2 Tablespoons capers, drained
  • 2-3 strips of anchovy, drained (optional)
  • Hot pepper flakes and salt, to taste (you can always add more but you can’t remove it once added)
  • 1/2 cup of starchy pasta water
  • One bunch of flat-leaf parsley, coarsely chopped and divided in 2 parts
  • 13 ounces to 1 pound of a firm pasta like a penne or rigatoni, preferably rigate (with ridges)

Directions

  1. Heat a large pan and add the EVOO. Add the onion and garlic and saute until the edges are just beginning to brown. Add the anchovy, if using, It will break down, melting into the EVOO and garlic.
  2. Add the tomatoes and tomato paste and stir through.
  3. Add all of the ingredients (half of the parsley) except for the starchy pasta water. Mix through and cook on simmer, uncovered for about 10 minutes. This can be made ahead and reheated or made right before eating while the pasta cooks.
  4. When you are ready to eat, cook your pasta according to directions. Just before the pasta is al dente, remove 1/2 cup of the starchy pasta water and add it to the puttanesca sauce. Stir through and continue cooking while you drain the pasta.
  5. Toss the drained pasta into the pan of sauce (if the pan is large enough) or pour the sauce over the pasta when you serve it. Garnish with the remaining parsley and grated Reggiano Parmesan or Pecorino-Romano or Asiago cheese, if desired. I like to serve a salad alongside, but if your fridge is bare, this will satisfy on its own.

Arroz Con Pollo – Chicken with Rice

~ lisaandfrancescook ~ Leave a comment

img_2654I have eaten many wonderful versions of paella in my lifetime – those that others have made and paella that I have made. It was a favorite dish from my mother’s repertoire. But sometimes I want something just as good but a bit simpler – no seafood and no sausage. I turn to Arroz Con Pollo or Chicken with Rice. This is a dish that can easily be made for a weeknight dinner and the only exotic ingredient is saffron. Most everything else you would have in your pantry or could easily pick up at most grocery stores or a good bodega. When you think you have just about had as much chicken as you can stand, give this wonderful dish a try. To turn any weeknight special, serve this with a hearty Spanish red wine. It just might renew your love for that old clucker!

Arroz Con Pollo

Yield: 4 to 6 servings

Ingredients

4 chicken thighs, bone-in but skin removed (This is easily accomplished using paper towels to grab off the skin in one good pull.)

4 to 5 chicken drumsticks, skin removed

About 3 to 4 Tablespoons of EVOO

1 Spanish onion, peeled and coarsely chopped

8 cloves of garlic, peeled and chopped

1 large Cubanelle pepper cut into large dice (If you cannot find this dark pepper you can use a banana pepper)

8 to 10 large green olives stuffed with pimento

1/2 teaspoon ground cumin

1/8 teaspoon ground cloves

Kosher Salt and cracked black pepper to taste

2 Tablespoons tomato paste

1 cup long-grain white rice

1/2 teaspoon saffron threads, crumbled

About 2.5 cups of chicken broth or water

1 bunch cilantro, chopped

1 cup frozen peas, defrosted

1 roasted red pepper from a jar, rinsed and thinly sliced into strips

Directions

  1. In a large heavy skillet with straight sides and a tight-fitting lid (I like my cast iron Lodge pan) that will hold all of the chicken pieces in one layer, heat the EVOO until it just begins to ripple but not smoke.
  2. Generously salt and pepper the chicken pieces and brown them in the oil on all sides (about 8 minutes). Remove the chicken to a platter and keep nearby.
  3. Add the chopped Cubanelle pepper and the onion to the pan, adding more oil if necessary, stirring to soften. Add the cumin and cloves and the olives and some additional salt. (Remember that the olives have salt so go easy.) Once everything has begun to soften and the spices are giving off a lovely aroma, add the rice, tomato paste and the crumbled saffron, mixing well. You want all of the grains of rice to be coated with the oil and seasonings.img_2650img_2651
  4. Pour in enough liquid (stock or water) to cover the rice by a couple of inches. Add 1/2 of the chopped cilantro and mix through. Bring everything to a boil. Once the mixture is boiling rapidly, add back the chicken pieces, coating them in the liquid which has taken on the color of saffron. Cover the pan tightly and reduce the heat to a simmer. Cook for 20 minutes and then gently stir through the defrosted peas and garnish with the strips of red pepper. Cover and allow to sit for 10 minutes with the heat turned off. This will be enough to heat through the peas and red pepper without over-cooking them. Garnish with the remaining chopped cilantro. img_2652

Chicken Tortilla Soup

~ lisaandfrancescook ~ Leave a comment

img_2423The weather this week has mostly been incredible – sunny, breezy and highs in the low 60s. It’s November – and this is Chicago! My husband and I took a 9 mile walk along the lakefront yesterday and ran into the New Zealand All Blacks and the Irish rugby team fans heading for a championship game at Soldier Field. Ireland won. Rugby. Who knew?

Today is another gorgeous day and I don’t want to spend a lot of time cooking, but I do want something to top off an incredible week. After a stunning win by the Cubs and an all-out citywide party something bland just wasn’t going to cut it. I decided to make a chicken tortilla soup. I had made one last week for the first time and while it showed promise, it just was lacking. So what follows is my version.

Chicken Tortilla Soup

Yield: 4 to 6 servings

Ingredients

2 Tablespoons neutral vegetable oil like a Canola oil

2 small or 1 medium onion, peeled and chopped into a small dice

2 Tablespoons minced garlic

2 large jalapenos (about 2 Tablespoons) , finely chopped

6 cups of chicken stock

14.5 ounce can of fire roasted diced tomatoes

26.5 ounce (or two 14.5 ounce cans) black beans, drained and rinsed well

15.5 ounce can corn kernels, preferably fire roasted or about 2 cups (you can use frozen or fresh corn if you prefer)

1.5 pounds boneless, skinless chicken breasts (3 medium size breasts)

1 teaspoon Kosher salt

2 teaspoons chili powder (I like the one from Rancho Gordo)

1 teaspoon ground cumin

1 teaspoon oregano leaves

Juice of 2 fresh limes

1 cup roughly chopped cilantro leaves

1 ripe avocado, peeled, pitted and sliced

1 cup Pepper Jack cheese, shredded

2 flour tortillas (I used whole wheat) cut into thin strips and fried in 2 Tablespoons of oil (I used Grapeseed oil because of its neutral taste and high burning point)

Lime wedges for garnish

Jalapeno slices from a jar or can (optional)

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Directions

  1. Heat the vegetable oil in a medium stockpot. Add the onions and cook until softened and just beginning to brown at the edges.
  2. Add the garlic and jalapenos and cook for another minute
  3. Add the tomatoes, spices and salt and stir through. Then add the beans and the stock.
  4. Bring to a boil and add the chicken. Reduce the heat to a simmer and cook uncovered for 25 minutes. Once the chicken is cooked, carefully remove it from the pot. Shred it using 2 forks to pull the meat apart. This is much easier to do if the meat is hot. Once the chicken cools, it becomes more firm and shredding is more difficult.
  5. Add the lime juice and corn to the pot and add back the chicken. The soup can be prepared ahead up to this point. When ready to serve, heat everything all the way through. Garnish with the avocado, cilantro, cheese, tortilla strips and lime wedges. If you want a bit more heat, you can add some sliced jalapenos from a jar or can. img_2422

Shrimp and Arugula Avocado Pesto Pasta

~ lisaandfrancescook ~ Leave a comment

We don’t tend to eat pastas that often, but when we do, we try to go for interesting flavors.  I’m always also looking for easy recipes that I can throw together in the evenings after work, and this concept was recommended to me by a friend at work.

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I came home to assemble it and it tasted like one of the healthiest pastas I’ve ever had!  Plus it helped that it had one of my favorite ingredients, shrimp!

Ingredients

  • 1 lb linguine pasta
  • 1 lb peeled and deveined large shrimp
  • 1 tbsp paprika
  • salt and pepper to taste
  • 2 tbsp lemon juice
  • 1/4 cup olive oil for sauce, 2-3 tbsp olive oil for cooking shrimp
  • 1/2 cup grated parmesan cheese
  • 3 cups baby arugula
  • 2 avocados

Directions

  1. In a large pot, bring salted water to a boil and cook linguine according to box instructions (usually about 13 minutes).
  2. In a medium sized bowl, toss the shrimp with the paprika, about 2 tbsp olive oil and 2 tbsp of lemon juice.
  3. In a large skillet, spread some olive oil and when hot, add the shrimp.  Cook for about 15-20 minutes until the shrimp has lost the translucent color.
  4. In the bowl of a food processor, add the arugula, avocado, and olive oil and pulse and puree until creamy.  Feel free to add more olive oil if you want a thinner sauce.
  5. Once the pasta has been cooked, drain and return to pot.  Add in the sauce and stir all together.  Add the parmesan cheese here, as well and stir.
  6. Serve onto shallow pasta bowls and place shrimp on top.  Lightly season with salt and pepper.