easy

Mulligatawny Soup

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Mulligatawny Soup is a comforting and familiar chicken and rice soup, but with a twist. Created during the Raj to suit the tastes of the English overlords, Mulligatawny took ingredients that every Englishman would recognize but kicked it up a notch Indian seasonings. So while not an authentic Indian soup, it has become forever linked with Indian cuisine.

As people who follow my blog know, my husband and I are living in temporary digs while our apartment is being renovated. So, of course, every time I go to cook or bake something I realize that some ingredient is back at our old place. But as this should be the worst problem that I ever have to face, I make do. In this case, I had all of the ingredients for the soup, but I didn’t have any ajwain on hand for our naan.

I have never been a meat and potatoes person and my favorite meal is invariably a delicious soup with good bread. After 39 years of marriage, my husband has come around to my way of thinking. and while there are a few soups that I make on repeat, I thought it would be nice to have something a little different. For some reason, Mulligatawny Soup came to mind – a soup I actually had never made.

As is my habit, I started looking at recipes on the internet since all of my cookbooks are packed away. I generally look at anywhere from 3 to 5 different versions of something before I decide to try and make it. Then I pick and choose what I like best from each. In this case, my base recipe came from a blog called Craving Tasty. I wasn’t familiar with it but the comments were very positive. Of course, I then proceeded to make some tweaks.

The soup came together in less than an hour and my husband and I thoroughly enjoyed it. I think you will too. This recipe makes about 4 servings, but I see no reason why it couldn’t be doubled if you are feeding a crowd. And if you prefer your food more fiery, adjust the proportions of mild vs. hot curry powder – or just use all hot.

All it needed to make a meal was some naan (store-bought) and a few salads and dips that I had leftover from Shabbat. I’ve always though that Middle Eastern and South Asian food went well together. Give it a try the next time you are looking for some comfort but a bit more.

Recipe

Yield: 4 servings as a main course

Ingredients

4 Tablespoons of unsalted butter, ghee, coconut oil or other neutral oil or a combination

1.25 pounds boneless, skinless chicken thighs, well trimmed and diced

1/3 cup raw but rinsed and drained Basmati rice

1 cup thinly sliced leeks (white and light green parts only) Be sure to really rinse the leeks well!

2 medium carrots, peeled and diced

2 stalks celery, diced

1 medium Granny Smith apple with the peel, but cut into small dice

1 large bay leaf

2.5 teaspoons mild curry powder

1.5 teaspoons hot curry powder

1.5 teaspoons kosher salt

cracked black pepper to taste

2 Tablespoon all-purpose flour

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon dried thyme

4 cups unsalted chicken broth or stock

2 cups water

one can (approx. 13.5 ounces) of full-fat coconut milk (I only used the thick cream that rose to the top) You could also use either about 1 cup of a plant-based heavy cream or dairy half & half.

Directions

Melt your butter or oil in a 5-quart pot (preferably one with a heavy bottom.) Add the leeks, carrots and celery and sauté for about 8 minutes or until softened.

Once the vegetables have softened add in the curry powder, bay leaf, flour and salt and stir through until the spices bloom and you have cooked off the raw flour. This should only take about 3 minutes.

Next, add in the chicken, rice, apple, chicken stock and water. Bring to a boil. Then cover the pot, reduce the heat to a simmer and cook, stirring occasionally for 15 to 20 minutes or until the rice and chicken are cooked through.

Add in the thyme, nutmeg, pepper and coconut milk or cream, stir everything through and simmer for another five minutes. Garnish with chopped fresh cilantro and enjoy!

Easy Chicken Stir-fry

~ lisaandfrancescook ~ 1 Comment

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Work has FINALLY begun on a long-overdue renovation. We had naively thought that we could remain in our apartment while most of it was ripped apart. Not and keep our sanity! Thankfully, we live in a neighborhood with lots of new and beautiful rental apartments. Since we have been owners for 40 years now, there was some sticker shock to get past before we actually could sign a lease for 6 months.

Hopefully by moving out, not only do we retain our sanity, but the work can progress more quickly. But what this means is that we have been packing up most of our place and several decades worth of treasures for the past few weeks. We are living out of a small corner of our apartment until the movers come in the next two weeks.

So I am keeping the cooking as easy and painless as possible. Eating out or ordering in not only is expensive, less healthy, but also generally less enjoyable. So we accommodate. We have definitely been drinking down our wine cabinet much faster than usual! Less to pack, right?

I saw that the New York Times was featuring a recipe for Moo Goo Gai Pan last week. This ubiquitous Americanized Cantonese dish seemed like a good choice for an easy weeknight dinner. But when I decide to make something I found online, I always check out anywhere up to 5 versions of the dish and pick and choose what I like.

The version I ended up with came from The Forked Spoon. I made a couple of minor changes to this Chicken Stir-fry, but mostly followed it. This could easily be made vegan by simply substituting the chicken with vegan “chicken,” the broth for vegetable broth, and use a vegetarian Oyster Sauce. I served it over rice and had a simple, delicious, satisfying, and healthy one-pot meal.

Now I happen to find chopping and prepping vegetables relaxing. But I completely understand that if you are busy working and rushing to get a nice meal on the table, you just might not feel that you have the time. These days you can always find sliced mushrooms and carrots and even minced garlic in your grocery. Some stores even sell, pre-sliced chicken breast ready for fajitas and stir-fry’s. I don’t generally buy them because they are a) more expensive and b) more likely to have E.coli or salmonella. But we all make choices every day of convenience vs. cost etc. So no judgement.

Unfortunately, I had already packed up my Shaoxing Wine and dry Sherry, so I had to use more broth instead, but it was not a huge miss. And when I went to the store, they had beautiful, fresh Sugar Snap Peas but no Snow Peas. Moo Goo Gai Pan calls for white button mushrooms, but I prefer Baby Bella mushrooms. But you do you. These and other small changes are why I chose to call this an Easy Chicken Stir-fry rather than Moo Goo Gai Pan.

Whatever you call this dish, just enjoy it. It comes together quickly and is bright and colorful with tender chicken and crunchy vegetables. If you are hoping for spicy, this dish is not your jam. But if you are looking for tasty and comforting – look no further.

Recipe

Yield: 4 servings with rice

Ingredients

For the Chicken

1 lb. boneless skinless chicken breast

2 teaspoons neutral vegetable oil (I like avocado oil for its high burn point)

2 teaspoon cornstarch

½ teaspoon kosher salt

For the Sauce

1 teaspoon Toasted Sesame Oil

¾ cup low-sodium chicken or vegetable broth

2 tablespoon low sodium soy sauce or Amino Acids

2 tablespoons Oyster Sauce (There are Kosher and Vegan brands available)

2 tablespoon Shaoxing wine – (substitute with dry sherry or additional broth)

3 teaspoon cornstarch

For the Stir-Fry

2 tablespoon oil – divided

4 large cloves garlic – minced

1 tablespoon fresh ginger root – grated

5 stalks green onions (scallions) – chopped and divided

10 ounces Baby Bella or white button mushrooms – sliced

2 carrots – sliced

1 cup Sugar Snap or Snow Peas

1 (5 ounce) can sliced bamboo shoots – drained

2 (5 ounce) cans sliced water chestnuts – drained

Sesame Seeds – to garnish

Directions

Prepare the chicken– Slice the chicken against the grain into pieces approximately 1/4-inch thick. Transfer to a medium-sized mixing bowl and combine with the oil, cornstarch, and salt. Use your hands to coat the entire surface of the chicken with a thin layer of cornstarch. This step will keep the chicken moist and tender. (Some people use egg white instead of oil, but this achieves the same level of tenderness.)

Mix the sauce– Add all ingredients for the sauce (sesame oil, low-sodium chicken broth, soy sauce, oyster sauce, Shaoxing wine, and cornstarch) to a small mixing bowl or liquid measuring cup. Whisk well to combine. Set aside.

Cook the chicken– heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of oil. Once the oil is hot, add the chicken pieces in a single layer and cook for approximately 1 to 2 minutes, or until the bottom is white and no longer translucent. Carefully flip each piece of chicken over and cook the other side for an additional 20-30 seconds. Immediately remove to a clean plate (The chicken will not be fully cooked at this point – but that’s ok).

Cook the “holy trinity” of Chinese cooking – Return the skillet to medium heat. Add the remaining tablespoon of oil. Once hot, add the minced garlic, ginger and half of the green onions to the pan. Mix to combine and sauté for 30 seconds, or until fragrant.

Cook the remaining vegetables– Add the carrots and mushrooms to the skillet, mixing well to combine. Cook, stirring often until the vegetables start to turn soft, approximately 3 to 5 minutes. Add the sugar snap peas, bamboo shoots, and water chestnuts, mixing well to combine. Continue to cook for an additional 2 minutes or so.

Add the sauce and return the chicken. Give the sauce a final stir to dissolve the cornstarch and pour directly into the skillet with the vegetables. Add back the chicken and the remaining half of the green onions. Mix well to combine and continue to cook until the sauce has thickened and the chicken is cooked through.

Serve immediately over rice and a sprinkle of sesame seeds, if desired.

Vegan White Bean Chorizo Soup

~ lisaandfrancescook ~ Leave a comment

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As soon as the weather turns chilly, I love to make White Bean Soup with Pesto and Chorizo. However, increasingly I find myself making vegan dishes with meat only for Shabbat. I do this for our health (and my heart health is amazing according to my recent check-up!), the planet, and because they can be very delicious and satisfying. Also, there have been huge strides in plant-based meat substitutes. I will not use any vegan meat substitutes unless they pass muster with my husband – a former big meat eater.

So when I recently found a plant-based chorizo in my grocery store, I got pretty excited. I wanted to see if with a few changes I could make a delicious version that was vegan. Vegan White Bean Chorizo Soup is wonderful. While I don’t deny that vegan chorizo lacks that oily spiciness associated with meat-based chorizo, in a dish like this it was great. And they absolutely nailed the spices. So I simply used a flavorful and high-quality olive oil to give the dish that oily punch.

Now I happen to love to cook up my own beans. And when I do, nothing is wasted, since I use the cooking liquid in place of or in addition to a good vegetable or chicken stock. An absolute favorite white bean is the cannellini bean. It always cooks up to be meaty and tender and is readily available. However, you could use a navy or Great Northern bean instead. And while not a white bean, a borlotti or cranberry bean would also be delicious here. And, yes, canned beans work well here too, especially if you are short on time.

Since neither my husband nor I enjoy spicy/hot foods, I am always careful to pay close attention to what I add to a dish to achieve the fullest flavor. I like well-seasoned (not overly salted, though) foods with just a good under-tone of spice. And especially when I am preparing vegan dishes, I want the maximum flavor that I can get so that you never miss the meat.

In addition to an improvement in plant-based meat substitutes, non-grain-based pastas have improved. I used to find them rather gummy and mushy. Recently, however, we have started using red lentil pasta. Now, I would never stop eating wheat-based pastas, but sometimes and in certain dishes, this is a really nice alternative. And it is an inexpensive way to get a good hit of protein and fiber. This has become a go-to “pig-out” comfort food since I can eat as much as I want without any heavy feeling afterwards. And while I did not make a scientific study of this – I have seen zero weight gain when I do this.

But I digress. This simple, hearty soup is a one-pot wonder of a complete meal. But if you wish to make the dinner a bit more special, enjoy it with a nice glass of red wine and a good crusty bread or focaccia. If you have the time and feel so inclined, a crisp green salad would go well too, although it honestly isn’t needed. Vegan White Bean Chorizo Soup makes great left-overs so don’t hesitate to make a big pot.

Recipe

Yield: 4-6 generous servings

Ingredients

3 Tablespoons EVOO

1 large onion, chopped

3/4 cup chopped fresh fennel or celery

4 large cloves of garlic, chopped

1 bunch flat-leaf parsley, chopped

1 15 ounce can diced tomatoes, preferably fire-roasted

2 Tablespoons tomato paste

1 tablespoon dried oregano

3 – 15 oz. cans cooked white beans like Cannellini OR 5-6 cups cooked white beans

4 cups Vegetable Stock, preferably unsalted and/or the cooking liquid from your beans (If you are only using the cooking liquid from the beans, add 2 vegan bouillon cubes of the flavor of your choice when you add the liquid and some additional water)

1 teaspoon (or to taste) Kosher salt and about 25 cracks of fresh ground black pepper

1/2 cup broken up uncooked thin red lentil spaghetti

6 ounces (or more to taste) good quality vegan pesto (look for one where basil is the first ingredient and where it uses olive oil and preferably has pine nuts or walnuts)

10 ounces crumbled vegan chorizo (Cook according to package instructions)

If you are into plant-based cheese, you can garnish with some freshly grated “parmesan” or a drizzle of a good olive oil

Directions

In a 6 quart stock pot or Dutch oven, heat 3 Tablespoons of EVOO. Add the onion, fennel or celery, garlic and parsley and cook for 2-3 minutes or until the onion has softened.

Add the canned tomatoes, tomato paste and oregano and continue cooking for another 6 or 7 minutes.

Add 2 cups of the cooked beans and one cup of the stock or bean cooking liquid. Then season with 1 teaspoon salt and 1/4 teaspoon or to taste of black pepper. Cover and simmer for 10-15 minutes.

If you are using an immersion blender, you can blend the mixture, with the heat turned off, immediately. You want it mostly smooth but don’t go crazy if there are some bigger bits. If you are using a blender or food processor, you must let the mixture cool down or you will have a mess. This will also need to be done in batches. See how much easier it is with an immersion blender?!

Add the remaining beans and the rest of the stock. Season with salt and pepper, if necessary and add the pasta. Stir. Cook the pasta for about 8 to 10 minutes in the pot of soup.

Add the chorizo and the pesto. Stir through. The soup should be thick, but still soup.

Serve with a dollop of pesto and a good glug of a flavorful EVOO or vegan grated cheese. Leftovers will keep and they will thicken some. It’s up to you if you want to thin it out with some additional stock. I LIKE thick soup.

Banana Protein Muffins

~ lisaandfrancescook ~ Leave a comment

Now with bonus recipe for my best yet high protein muffins: Applesauce Walnut Protein Muffin variation. See recipe at the end of this post.

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Banana Protein Muffins are high in protein and flavor with a texture that is light and fluffy. Being healthy never tasted so good! I have also included a variation below made with applesauce, walnuts and cranberries that is equally delicious.

A couple of weeks ago, I posted an Oatmeal Protein Muffin. And while I liked it, being an oatmeal fan, I was still searching for a high protein muffin that looked and tasted just like a regular muffin. This Banana Muffin takes the cake! There is protein from multiple sources: whey protein powder, peanut butter powder, eggs and almond flour.

This is definitely my new go-to breakfast or afternoon snack with a cup of tea or coffee. You can give this delicious treat to your kids without guilt and zero compromise of flavor. And because of all of the protein baked in, one muffin will carry you through a busy morning.

Banana Protein Muffins come together very quickly and freeze well with no special equipment needed. So even with a busy life, these can be put together and baked in less than an hour.

I came across these muffins in a search of the web and then added a few tweaks of my own, which added both flavor and additional protein. And while I am NOT gluten-free, for those who are interested, these Banana Protein Muffins are GF. Definitely give these muffins a try.

Recipe

Yield: 12 muffins

Ingredients

1¾ cups almond flour (I have made these with both blanched almond flour and natural. They were equally delicious.) For me, the perfect ratio is 1 cup of natural almond flour and 3/4 cup blanched almond flour.

¼ cup coconut sugar OR any other light brown sugar such as Demerara

1 tsp baking soda

½ tsp baking powder

¼ tsp fine sea salt

½ cup vanilla or plain protein powder (I used a grass-fed whey powder, but if you wish to avoid dairy, there are multiple options available, such as soy.)

1.5 Tablespoons peanut butter powder

2 large bananas mashed banana

3 large eggs (at room temperature)

¼ cup coconut oil (melted but not hot)

1 tsp vanilla (Use even if using vanilla protein powder)

4 Tablespoons dark mini-chocolate chips or coarsely chopped and lightly toasted walnuts – or more. No judgement here! (Optional, but highly recommended)

Directions

Heat the oven to 400° and line the wells of a muffin tin with parchment paper or foil muffin cups or spray well with a vegetable spray.

In a large mixing bowl, whisk together the almond flour, coconut sugar, baking soda, baking powder, sea salt, peanut butter powder and protein powder. Set aside.

In another mixing bowl, mash the bananas until smooth with almost no lumps. Add in the coconut oil, vanilla extract and eggs and stir everything well to combine. Stir through chocolate chips, if using.

Add the wet ingredients to the dry ingredients and stir until just combined. Be sure not to overmix!

Divide the batter into the lined muffin tin wells.

Bake for 5 minutes at 400° then reduce the heat to 375° and continue baking for 10-13 minutes. The tops should spring back when pressed and a toothpick inserted in the center should come out clean.

Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

Applesauce Walnut Protein Muffin variation

Lightly toast 1/3 cup of coarsely chopped walnuts

1/4 cup of dried cranberries or raisins

Replace the banana with 1 cup of unsweetened applesauce

1 teaspoon of ground cinnamon OR sweet hawaij

Follow all of the directions for the banana muffins except swap out the applesauce for the banana. Add the walnuts, cranberries and spice to the dry mixture. I left out the lemon zest, but you could include it. Bake it the same way. Delicious!

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!

Chickpea Frittata

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Chickpea Frittata

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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!

Zesty Carrot Raisin Walnut Salad

~ lisaandfrancescook ~ 1 Comment

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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Zesty Carrot Raisin Walnut Salad is my new, zippier, vegan version of an old staple. This refreshing addition to my weekly salad rotation is easy to make and will last for several days in the fridge. I chose to use the colorful variety of carrots that I had recently purchased, but any carrot will work.

As my followers know, every week for Shabbat I prepare at least 4 or more salads and dips, which we then happily consume throughout the week. While we have our favorites that appear on repeat most weeks, I always try to add something new. Zesty Carrot Raisin Walnut Salad fits the bill. This bright snappy salad is not weighed down by mayonnaise and can shake up even the most jaded palate.

I chose to grate my carrots by hand, but you can absolutely use a food processor. Pre-grated carrots might be available in your grocery store, but grating them fresh will make the salad fresher, more vibrant and will have a longer shelf-life. But you do you!

Don’t be put off by the list of ingredients. Most will be pantry staples – or should be. Other than a light toasting of the walnuts, everything else is simply measured out and mixed through.

Because there is no mayonnaise in this recipe, it not only is vegan but would be a great addition to any picnic. Unlike standard carrot salad, there is no mayonnaise to go bad when left out in the heat or sun.

Recipe

Yield: About 8 to 10 servings

Ingredients

Zesty Carrot Raisin Walnut Salad

1 pound carrots (multi-colored if available), peeled, trimmed and grated

1/2 cup raisins (any kind, but I used a medley)

1/2 cup coarsely chopped walnuts, lightly toasted in a dry pan (takes about 5-ish minutes)

Rounded 1/4 teaspoon ground cardamom

3/4 teaspoon kosher salt

1/8 teaspoon freshly cracked black pepper

1/4 teaspoon ground turmeric

1/4 teaspoon cayenne pepper or Rajasthan chili (I LOVE Rajasthan chili and use it anywhere cayenne is called for. Super flavorful but not overwhelmingly hot. It’s available online and in South Asian grocery stores.)

Zest of one navel orange

2 Tablespoons maple syrup

2 Tablespoons orange juice

2 Tablespoon EVOO

2 teaspoons to 1 Tablespoon pomegranate molasses

Zesty Carrot Raisin Walnut Salad

Directions

Place the carrots, raisins and walnuts in a medium large bowl. In a separate bowl, whisk together the dressing. Pour it over the carrot mixture and using a spoon or spatula, mix through. Yup, that’s it.

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

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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!

Salads for Every Meal

~ lisaandfrancescook ~ 6 Comments

Due to the unprovoked, merciless war on Ukraine 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.

Support Humanitarian Efforts in Ukraine

Whether you are vegan, vegetarian or an omnivore, there is a salad here for you. Every Shabbat I make at least four salads and dips, several of which we will enjoy throughout the week. It’s a delicious habit that I adopted after spending time in Israel where salads are eaten for breakfast, lunch and dinner. Aside from being delicious, they add so much color to any meal. And don’t we eat with all of our senses?

There are fresh salads, roasted vegetable salads and salads with a profusion of herbs and grains. Some of the salads are made with beans which add protein and heartiness. Almost any veg and many fruits, legumes and grains can be made into cold or warm salads. And when I want to make a light meal of salads I simply add some feta cheese or a piquant provolone and delicious bread, like the flaky flatbread or focaccia. The more I make these flatbreads the better I get at it. My last batch were nice and poufy and round! I simply refrigerate leftover breads and warm them in the toaster. They also freeze well. Yummmmmmmmmm!

Over the years, I have posted a number of salads and will link to some of them below. But here are three new ones (for me) that hopefully you will enjoy as well. They are guaranteed to brighten up just about any meal. The inspiration for this post comes from Sonya’s Prep. She is lovely young Orthodox Jewish vlogger that I have recently begun following. Her energy, charm and creativity make watching her a delight. And if anyone is looking to be more organized, she is someone to watch.

The three new salads are: Roasted Eggplant Peppers and Red Onion Salad; Shredded Carrot and Red Cabbage Salad; and Wheatberry and Barberry Salad

When you are feeding a crowd these salads can be doubled or tripled. And most people will enjoy these salads so much that you can go easy on the meat, if serving. Better for us and better for the planet.

I will give suggested measurements, but please don’t get too bogged down with being exact. When preparing these, I almost never truly measure, especially when it comes to adding fresh herbs. Taste as you go along, especially with the salt and dried spices. You can always add more but it is difficult to impossible to remove them once added.

For those interested in other delicious salad ideas here are just some of the ones available through my blog:

Twice-Cooked Eggplant Salad

Moroccan Carrot Salad

Green Fattoush Salad with Mint Vinaigrette

Farro Salad

Lentils du Puy and Potato Salad with Tarragon

Spiced Butternut Squash and Farro Salad

Red Cabbage, Walnut and Goat Cheese Salad

Armenian Lentil Salad

Moroccan Beet Salad (Barba)

Sunshine Kale Salad

Roasted Tomato and Olive Pearl Couscous Salad

Lentil Salad with Raisins, Tomatoes and Tarragon

Get your Freekeh on – with this lemony, herbed salad

Apple, Goat Cheese and Pecan Salad

Watermelon and Feta Salad

Moroccan Beet and Orange Salad with Pistachios

Horta Salata: Fancy Salad

Beet and Chickpea Quinoa Salad

Easy Feta and Roasted Tomato Salad

Herbed Farro Salad

Orange and Radish Salad

Recipes

Roasted Eggplant Peppers and Red Onion Salad

1 medium eggplant – about 1.25 pounds

2 smallish bell peppers in different colors

1 medium red onion

kosher salt and freshly cracked black pepper to taste

About 1/4 cup EVOO

About 1/4 cup of white wine or apple cider vinegar

2 to 3 cloves of garlic, peeled and crushed or grated

1/4 cup chopped cilantro or flat-leaf parsley

3 to 4 scallions, thinly sliced including dark green stems

1/4 cup chopped fresh dill

Directions

Preheat your oven to 450 degrees F.

Chop the eggplant, onions and peppers into a large dice of approximately equal size. Place on a baking sheet and toss together with the EVOO and sprinkle with salt and pepper. Spread the veggies across the baking sheet in a single layer. (If you want to use foil for easier clean-up, go ahead. But it does end up in a landfill….)

Roast the vegetables for about 30 minutes, turning the pan once. They should be golden and tender but not mushy. Ovens vary so check after 25 minutes or it could go as along as 35.

When cool enough to handle, transfer everything to a bowl and toss with the remaining ingredients. Taste to see if you need to add any additional salt or pepper.

Shredded Carrot and Red Cabbage Salad

Shredded Carrot and Red Cabbage Salad

Ingredients

About 6 ounces pre-packaged shredded carrots OR about 4 cups carrots that are trimmed and julienned

About 1 cup of shredded red cabbage

1/2 medium red onion, thinly sliced into pieces about the size of the carrot shreds

2 cloves of garlic, peeled and crushed or grated

1.5 teaspoons granulated or Demerara sugar

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/8 teaspoon cracked black pepper or Aleppo pepper

1 teaspoon kosher salt

2 Tablespoons EVOO

1 to 2 Tablespoons white wine vinegar

Juice from 1 lemon

3 Tablespoons chopped fresh dill or 1.5 Tablespoons dried dill

3 Tablespoons chopped fresh flat-leaf parsley or cilantro

Directions

Place everything in bowl large enough to comfortably hold the ingredients. Mix everything well, preferably with your hands. You want to massage the carrots to soften them a bit. Taste to adjust seasonings. Yup, that’s it!

Wheatberry and Barberry Salad

Wheatberry and Barberry Salad

Ingredients

1 cup uncooked hard winter wheatberries (You could use farro or barley if wheatberry isn’t available; however, they will not have that unique chewy nuttiness that a properly cooked wheatberry has.)

1/2 of a small red onion, peeled and chopped

4 to 5 thinly sliced red radishes

2 Persian cucumbers cut in to quarters and diced

1/2 cup dried barberries (You could use currants instead but they won’t be as flavorful.)

2 generous cups, finely chopped fresh herbs (I used dill, cilantro and parsley, but mint would also be good)

1 clove garlic, peeled and crushed or grated

Juice of 1/2 fresh lemon or more to taste

1 teaspoon of kosher salt or more to taste

1/4 teaspoon freshly cracked black pepper

2 to 3 Tablespoons flavorful EVOO

Directions

Soak the wheatberries for at least 8 hours or overnight. Bring 3 cups of water or broth with a glug of olive oil to a boil in a medium pot with a tight-fitting lid. If using water or unsalted broth, add 1 teaspoon kosher salt. Drained the wheatberries and add to the boiling liquid. Cover the pot, reduce the heat to a simmer and cook for 1 hour. This can be done a few days ahead. Just refrigerate the cooked wheatberries in their liquid.

You want the wheatberries to be cold or no warmer than room temperature. Place them, drained of any accumulated liquid, in a bowl and add all of the other ingredients. Gently but thoroughly toss well. 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!