North African Bean Stew with Winter Squash

This is a healthy and hearty vegetarian stew. We ate it over brown Basmati rice with steamed spinach on the side. I loved that it was loaded with warm spices.

The recipe was adapted from Brooklyn’s Kos Kaffe via The New York Times, contributed by Melissa Clark. I used farro instead of barley, used canned beans, and increased the amount of garlic. I also reduced the amount water to achieve a thicker consistency. Nice.

Yield: Serves 8 to 10

For the Baharat Spice Blend:

  • 1 T sweet paprika
  • 1/2 T ground coriander
  • 1/2 T ground cumin
  • 1/2 T ground turmeric
  • 1 tsp freshly ground black pepper
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp freshly ground cardamom
  • 1/2 tsp ground allspice

For the Stew:

  • 5 T extra-virgin olive oil, more for serving
  • 2 leeks, white and green parts, diced
  • 1 bunch cilantro, leaves and stems separated
  • 1 cup finely diced fennel, fronds reserved (1 medium or 1/2 large fennel bulb)
  • 4 large garlic cloves, finely chopped
  • 2 1/2 tablespoons baharat spice blend
  • 1 small (or 1/2 large) cinnamon stick
  • 2 tablespoons tomato paste
  • 2 quarts chicken or vegetable stock
  • 1/2 cup pearled barley or farro (I used Trader Joe’s 10 minute farro)
  • 2 1/2 teaspoons kosher salt, more as needed
  •  large pinch saffron, crumbled
  • 4 cups cooked beans or chickpeas (I used 2 15-oz cans of chickpeas, drained and rinsed)
  • 2 cups peeled and diced butternut squash (1/2 large or 1 small squash)
  • 3/4 cup peeled and diced turnip (1 medium)
  • 1/2 cup red lentils
  • plain yogurt, for serving (I used Greek yogurt)
  • aleppo pepper or hot paprika, for serving
  • brown Basmati rice, for serving, optional
  1. Make the baharat spice blend. Set aside.
  2. Cut leeks in half, slice into half moons, and soak in a bowl of water. Drain and finely chop in a food processor.
  3. In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes. (I used a large enameled cast iron Dutch oven.)
  4. While the leeks cook, finely chop the cilantro stems, fennel and garlic in a food processor.
  5. Stir the cilantro stems into the pot, along with diced fennel and garlic. Cook for 2 minutes.
  6. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
  7. Stir in broth, 1 cup water (water can be omitted for a thicker consistency), the barley/farro, and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. (The original recipe uses 3 cups of water- increase for a more soup-like consistency, as desired.)
  8. Simmer uncovered for 40 minutes. (I simmered the stew for 20 minutes because I used par-cooked farro.)
  9. Stir in beans, squash, turnip and lentils; cook until barley/farro and vegetables are tender, about another 30 minutes.
  10. Taste and adjust seasonings, if desired. Remove cinnamon stick.
  11. Ladle stew into bowls. (I served it over rice.)
  12. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika, as desired.

Chickpeas & Kale in Spicy Pomodoro Sauce

This dish was also named one of Food and Wine Magazine’s “40 Best” in their 40th anniversary issue. It was super delicious.

The recipe was contributed by Missy Robbins of Lilia in Brooklyn. She was also named a “Best New Chef” in a previous issue. The genius of this dish is that Robbins substitutes chickpeas and kale for pasta in her spicy pomodoro sauce. It still tasted rich and indulgent for a “healthy” dish. I increased the amount of garlic and incorporated my CSA red kale. The inclusion of fennel seeds added subtle sweetness. We ate it with a crusty baguette to soak up all of the sauce- a little bit less healthy but crazy good.

I hope to make this dish repeatedly with my CSA kale. I absolutely love dishes that make kale a crowd-pleaser! 🙂

Yield: Serves 4

  1. In a large saucepan, heat the olive oil over low heat. (I used an enameled cast iron pot.)
  2. Add the garlic and cook, stirring occasionally, until very fragrant 
but not browned, about 5 minutes.
  3. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and 
the sauce is thickened, about 25 minutes.
  4. Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes.
  5. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt.
  6. Spoon into bowls and garnish with herbs. Top with finely grated pecorino and serve hot.

Braised Harissa Eggplant

I must admit that we have been a little bit frazzled lately during our adjustment to the “back to school” schedule. Especially me. :/

This is the first of several quick weeknight dinners (aka “back to school dinners”) that will hopefully help others in the same situation out there. This recipe was adapted from Mediterranean Every Day by Sheela Prakash, via Food 52.com. I modified the proportions. It gobbled up my CSA box! 🙂

My husband and son ate it over grilled chicken thighs and rice to make it a little bit more hearty. I absolutely loved it served simply over rice.

Yield: Serves 2 to 4 (4 with grilled chicken)

  • 2 tablespoons (45 milliliters) extra-virgin olive oil, divided
  • 1 (about 3/4 to 1 pound, or 340 to 454 grams, total) eggplant cut into 1/2-inch (1-centimeter) cubes
  • Kosher salt
  • freshly ground black pepper
  • 1/2 large yellow onion or 1 small yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 tablespoon (7.5 grams) harissa, plus more as needed
  • 1/2 teaspoon ground cumin
  • 3/4 to 1 pound (340 to 454 grams) plum tomatoes, or Roma tomatoes, chopped (I used a large (3/4 pound) CSA tomato)
  • 1/2 (7.5-ounce, or 212.5 grams) can chickpeas, drained and rinsed
  • 1/2 bunch (about 4 ounces, or 114 grams) lacinato kale, stemmed, leaves torn into bite-size pieces
  • 1 teaspoon fresh lemon juice
  • rice, couscous, quinoa, or bread, for serving, as desired
  • grilled chicken thighs, for serving, as desired
  1. Heat 1 tablespoon (15 ml) of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the eggplant, season with salt and pepper, and cook for about 2 minutes, stirring occasionally, until browned in spots but not completely tender. Transfer the eggplant to a large bowl and set aside.
  3. Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of olive oil to the pot.
  4. Add the onion and sauté until softened and translucent,3 to 5 minutes.
  5. Add the garlic, harissa, cumin, and 1 teaspoon of salt. Sauté until fragrant, about 1 minute.
  6. Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer.
  7. Simmer, uncovered, until the eggplant is meltingly tender and the tomatoes have broken down into a thick, chunky sauce, 25 to 30 minutes.
  8. Stir in the kale and cook until the leaves are bright green and tender, 2 to 3 minutes.
  9. Remove from the heat and stir in the lemon juice.
  10. Taste and season with additional salt and harissa, as needed.
  11. Serve over rice, couscous, quinoa, or bread with or without grilled chicken, as desired.

Skillet Chicken Chili Cornbread Pie

This is another crowd-pleasing, one-pot, comfort food dish. I was immediately drawn to this recipe because making cast iron skillet cornbread on top of skillet chili is genius. Calling it a pie makes it even more fabulous!

This recipe was adapted from HowSweetEats.com. I modified the proportions and added thinly sliced kale to the chili. The smoked paprika was essential to the finished dish. Great.

Yield: Serves 6

For the Chili:

  • 1 large sweet or yellow onion, diced
  • 4 large garlic cloves, minced
  • 4 cups thinly sliced kale (ribs and stems removed)
  • 1 (4 ounce) can diced green chiles
  • 1 1/2 cups cooked, shredded chicken (I used grilled chicken thighs)
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • ¼ tsp coarse salt
  • ¼ tsp freshly ground black pepper
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 2 cups chicken stock
For the Cornbread Topping:
  • 1 cup finely ground yellow cornmeal
  • 1 cup all-purpose or whole wheat pastry flour
  • 1 T light brown sugar
  • 1 T baking powder
  • ½ tsp baking soda
  • ½ tsp coarse salt
  • 2 large eggs
  • 1 cup milk
  • 1 (4 ounce) can diced green chiles
  • 1/2 cup unsalted butter, melted
For Serving:
  • plain greek yogurt or sour cream
  • cilantro, chopped
  • scallions, sliced
  • corn
  • jalapeño slices
  • lime wedges
  1. Preheat the oven to 350 degrees F, preferably on convection.
  2. Heat a large skillet over medium-low heat and add the olive oil. (I used a 12-inch cast iron skillet.)
  3. Add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until they soften, about 3 minutes.
  4. Add the thinly sliced kale leaves and continue to cook until tender, about 5 additional minutes.
  5. Stir in the diced green chiles and shredded chicken.
  6. Add in the cumin, paprika, salt and pepper. Stir well until the spices are combined with the mixture.
  7. Stir in the cannellini beans, corn and chicken stock. Taste and add more salt and pepper, if needed. Reduce the heat to low while you make the cornbread topping.
  8. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt.
  9. In a smaller bowl, stir together the eggs and milk.
  10. Pour the egg mixture into the dry ingredients, stirring until just almost combined.
  11. Stir in the green chiles. Stir in the melted butter until combined.
  12. Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it slightly, if necessary.
  13. Bake the skillet for 20 to 25 minutes, or until the cornbread layer it set. Be sure to check that the cornbread is set in the center- sometimes it needs a few extra minutes to cook through.
  14. Serve with sour cream/greek yogurt, cilantro, scallions, corn, jalapeño, and limes for spritzing, as desired.

Lentil & Orzo Stew with Lemon & Coriander-Spiced Roasted Eggplant

Happy 2019! I have a few healthy “January” recipes to share before getting back to my belated holiday menu recipes. 🙂

This wonderful stew was hearty and healthy. The flavors in the dish were brightened with lemon zest and juice. I also loved that the roasted eggplant was seasoned with crushed coriander seeds- it made it a more special topping.

The recipe was adapted from The New York Times, contributed by Yewande Komolafe. I doubled the recipe, increased the garlic and eggplant, decreased the oil, and used green lentils and feta cheese. Excellent.

Yield: 8 servings

  • roughly 3 pounds eggplant (I used 3 medium eggplant), chopped into 1 1/2-inch pieces
  • 8 T olive oil, divided
  • 2 T coriander seeds, crushed
  • Kosher salt and freshly ground black pepper
  • 2 medium carrots, finely chopped
  • 2 medium yellow onions, finely chopped
  • 4 celery stalks, finely chopped
  • 10 garlic cloves, finely chopped
  • 2 T tomato paste
  • 2 cups dried lentils (green, black or brown)
  • 10 cups chicken or vegetable stock, or water (I used 4 cups homemade turkey stock & 6 cups chicken stock)
  • 1 cup orzo or other small pasta
  • zest and juice from 2 lemons, plus lemon wedges for garnish
  • ¼ cup shaved ricotta salata or crumbled feta, or to taste
  1. Heat the oven to 425 degrees, preferably on convection roast.
  2. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on 2 parchment paper-lined large rimmed baking sheets and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
  3. In a large stock pot, heat the remaining 4 tablespoons oil over medium. (I used a large enameled cast iron pot.) Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
  4. Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
  5. Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
  6. Stir in the orzo and cook until softened, 8 to 10 minutes.
  7. Remove from heat and stir in the lemon zest and juice.
  8. Season to taste with salt and pepper.
  9. Top with the roasted eggplant pieces and crumbled feta or large shavings of ricotta salata. Serve with lemon wedges for squeezing, as desired.

Tomato-Braised Gigante Bean Gratin (Pizza Beans)

This dish could or should be a guaranteed crowd-pleaser. Deb Perelman of Smitten Kitchen called the dish “pizza beans” to make it more appealing to her kids- so I did the same. 😉 She also had the genius suggestion of serving it with garlic bread, giving it even more appeal. Perelman described it as “a mash-up of a giant-beans-in-tomato-sauce dish from Greece and American-style baked ziti, with beans instead of noodles.” Heaven!

My husband and I enjoyed this dish very much. We are already big fans of Greek Gigante beans, by the way. 🙂 With the name “pizza beans,” my kids were expecting pizza, but the flavors in the dish were more like minestrone soup. It may have been more well-received if I had simply called it by the original title, Tomato & Gigante Bean Bake. 😉

This dish would also be wonderful as a cold-weather comfort food casserole. The recipe was adapted from Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites by Deb Perelman, via smitten kitchen.com. I used a pressure cooker to cook the dried beans, incorporated the pressure cooker bean liquid as well as beet greens, and increased the amount of garlic. I plan to make it again in the winter and give it a different title. I’m sure it will be more well-received. It will be served with garlic bread, of course.

  • 2 tablespoons (30 ml) olive oil, plus more for drizzling
  • 1 large yellow onion, chopped
  • 2 celery stalks, diced
  • 1 large or 2 regular carrots, diced
  • coarse salt and freshly ground black pepper or red pepper flakes
  • 4 large garlic cloves, minced
  • 1/4 cup (60 ml) dry white or red wine, optional
  • 4 ounces (115 grams) curly kale leaves, beet greens, and/or mixed baby greens, coarsely chopped
  • 2 1/4 cups (550 grams) crushed tomatoes (28-ounce or 800-gram can minus 1 cup; reserve the rest for another use)
  • 1 pound (455 grams) giant white beans such as Italian fagioli corona, Greek gigante/gigandes, Royal Corona, or large lima beans
  • 3/4 cup (175 ml) vegetable broth or pressure cooker bean liquid, as needed
  • 1/2 pound (225 grams) mozzarella, coarsely grated
  • 1/3 cup (35 grams) grated Parmesan
  • 2 tablespoons (5 grams) roughly chopped fresh flat-leaf parsley, for garnish, optional
  • garlic bread, for serving, optional
  1. To use a Pressure Cooker to “Soak” the Beans: Place 12 cups of water, 3 tsp of coarse salt and the dried beans in a pressure cooker. Raise to high pressure (2nd ring) for 2 minutes. Release pressure using the natural (water) method. Drain the beans.
  2. Cook the Beans in a Pressure Cooker: Place the drained beans with 9 cups of fresh water in the pressure cooker. Drizzle with vegetable oil. Cook on low (1st ring) for 3 minutes. Release pressure using the natural (water) method. Drain the beans reserving the bean liquid.
  3. Heat the oven to 475 degrees, preferably on convection.
  4. In a 2 1/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots. Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes.
  5. Add the garlic, and cook for 1 minute more.
  6. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes.
  7. Add the kale/greens, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer.
  8. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth/bean liquid, 1/4 cup at a time.
  9. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.
  10. If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish.
  11. Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler.
  12. Finish with parsley, if desired. Serve with garlic bread.

Orecchiette with Greens, Mozzarella & Crispy Chickpeas

I love a recipe that gobbles up the greens from my CSA share. I have made this dish a couple of times using whatever combination of greens I had available. Recently, I used turnip greens, kale and spinach but I have also used chard and baby collard greens in the past. The classic combination of basil, tomatoes, and mozzarella was a nice complement to the sautéed greens as well.

This quick dish was adapted from a Food and Wine staff favorite recipe, contributed by Marcie Turney. I doubled the recipe, decreased the red pepper flakes, and increased amount of fresh mozzarella. SO delicious.

Yield: Serves 6 to 8

  • 1 pound orecchiette
  • vegetable oil, for frying
  • 1 15 oz can chickpeas, drained and patted dry
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • coarse salt and ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 8 large garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper
  • 2 cups grape tomatoes, halved
  • 1 pound greens such as Swiss chard, kale, turnip greens, spinach, stemmed and leaves coarsely chopped (or more, as desired)
  • 1 pound fresh mozzarella, cut into 1/2-inch cubes
  • 16 large basil leaves, torn or chiffonade
  1. In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1 cup of the cooking water.
  2. Meanwhile, in a medium, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add the chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a paper towel–lined plate, sprinkle with the cumin and coriander and season with salt and black pepper. Discard the oil and wipe out the skillet.
  3. Add the olive oil, garlic and crushed red pepper to the skillet. Cook over moderately high heat until fragrant, 30 seconds.
  4. Add the tomatoes and cook until softened, 3 minutes.
  5. Add the greens and cook, stirring, until wilted, 5 minutes. Season with salt and black pepper.
  6. Add the pasta and 1/2 cup of reserved cooking water to the skillet and cook over moderate heat, stirring until incorporated.
  7. Add the mozzarella and basil and toss. Add more pasta water, if necessary.
  8. Spoon the pasta into bowls, sprinkle with the chickpeas and serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,292 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Churro Cupcakes with Cinnamon Cream Cheese Frosting
Bread Machine Brioche
Buttermilk-Poblano Gravy
Herb-Scented Mashed Potatoes
Chicken Stew with Biscuits
Rick Bayless' Classic Mexican Fried Beans with Onions & Garlic
Skillet Roasted Brussels Sprouts with Garlic & Balsamic Vinegar
One-Pan Shrimp Scampi with Orzo
Crusty Sourdough Rolls
Portuguese Rolls
Foodista Food Blog of the Day Badge
%d bloggers like this: