This soup was absolutely heavenly. It was a purée of all of my favorite greens with added silkiness from a single potato. Perfection!
This recipe was adapted from Food and Wine, contributed by Yasmin Khan, author of Zaitoun. I weighed all of the greens, added fresh lemon juice, and increased the garlic. I also incorporated my homemade turkey stock but vegetable stock could be easily substituted to make a vegetarian version. The original recipe recommends the use of spicier, mature arugula. I was upset that I didn’t make a double batch. Next time! 🙂
Yield: 4 servings
- 2 tablespoons olive oil
- 1 medium yellow onion, roughly chopped (about 2 cups)
- 6 garlic cloves, crushed
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon grated fresh nutmeg
- 1/4 teaspoon ground allspice
- 1 medium russet potato, chopped into 1/2-inch dice
- 4 cups homemade chicken or vegetable stock
- 7 ounces arugula (I used wild baby arugula)
- 5 1/4 ounces fresh spinach (I used baby spinach)
- 1 ounce cilantro sprigs (about 1/2 packed cup)
- freshly squeezed juice from 1/2 a lemon
- plain whole-milk Greek yogurt, for serving
- 2 tablespoons extra-virgin olive oil
- Heat the olive oil in a large saucepan over medium. (I used an enameled cast iron pot.)
- Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes.
- Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes.
- Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
- Reserve a handful of arugula for garnish. Add spinach, cilantro, and remaining arugula to pan. Bring to a simmer over medium, and cook 10 minutes.
- Working in batches, transfer soup to a blender. (Alternatively, use an immersion blender to purée the soup.) Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth.
- Incorporate the fresh lemon juice.
- Taste and adjust seasonings if needed, and divide among 4 bowls.
- Top each serving with a generous spoonful of Greek yogurt, some of the reserved arugula, and a drizzle of extra-virgin olive oil.
Posted in Greens, Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: allspice, arugula, cilantro, dinner, Greek yogurt, greens, lunch, Middle Eastern, nutmeg, Palestinian, rocket, shorbat jarjir, soup, spinach, turmeric, vegetables, vegetarian
This classic recipe is going to be my new go-to chili. It was easy to prepare, a little bit lighter, using ground turkey and omitting cheese, and is only mildly spicy- a crowd-pleaser. The heat can easily be increased by adjusting the amount of chili powder to taste. It had a wonderful combination of seasonings including cinnamon and cocoa powder.
I used all white beans but this dish would be delicious with any type of beans or an interesting combination. 🙂 We ate it over brown rice with cornbread and green salad on the side. It would be perfect to serve at a Super Bowl feast!
This recipe was adapted from Bon Appétit. It was part of a “sleeper hit recipe” collection from the magazines’ archives. The collection contains tried and true favorite recipes from back in the day that may be passed over due to blurry, low-resolution (aka unappealing!) photos. I’m happy that they brought them to my attention. I’ll have to try others. 🙂
- 2 tablespoons olive oil or vegetable oil
- 2 medium yellow onions, chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/4 pounds lean ground turkey
- 4 T chili powder
- 2 bay leaves
- 1 T unsweetened cocoa powder
- 1 1/2 tsp coarse salt, plus more to taste
- 1/4 tsp ground cinnamon
- 1 28-ounce can diced tomatoes
- 3 cups chicken stock or beef stock
- 1 cup (8 oz) tomato sauce
- 3 15-ounce cans small white beans, such as Cannellini, rinsed, drained (or any combination of beans such as kidney and/or black beans)
- thinly sliced red onion, for garnish
- chopped fresh cilantro, for garnish
- plain low-fat yogurt or light sour cream, for garnish
- Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
- Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
- Add turkey; stir until no longer pink, breaking up with back of spoon.
- Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
- Add beans to chili and simmer until flavors blend, about 10 minutes longer.
- Discard bay leaves. Taste and adjust seasoning, as desired.
- Ladle chili into bowls. Pass red onion, cilantro and yogurt/sour cream toppings separately.
Note: Chili be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving with toppings.
Posted in Chicken (Poultry), Holiday, Recipes, Soups, Stews, & Chowders
Tags: black beans, cannellini beans, chili, cilantro, cocoa, cocoa powder, cumin, dinner, ground turkey, kidney beans, lighter, red onion, stew, Super Bowl
One of my friends is always encouraging me to roast a whole chicken for dinner. Well, needless to say, I have a couple fabulous roast chicken dishes to share! I am so happy that I always take her advice. 🙂
I loved all of the fresh herbs in this first dish- especially because I had tons of CSA cilantro and parsley at the time. The chicken is also roasted over a bed of sliced potatoes- which soaked up a lot of the wonderful pan drippings. Delicious! This wonderful sheet pan recipe was adapted from The New York Times, contributed by Alison Roman. I used a larger chicken and increased the amount of potatoes and garlic.
Yield: Serves 4 to 6
- 1 (4 1/2 to 5 pound) chicken, or 4 1/2 to 5 pounds bone-in, skin-on chicken parts
- Kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil, plus more as needed
- 2 teaspoons red-pepper flakes
- 1 teaspoon hot smoked paprika
- 4 garlic cloves, finely grated
- 2 pounds Yukon Gold potatoes, scrubbed and sliced 1/4-inch thick (I used a mandoline)
- ¼ cup distilled white vinegar
- 1 cup cilantro and/or parsley, tender leaves and stems, coarsely chopped
- 2 scallions, thinly sliced
- Heat oven to 425 degrees, preferably on convection roast. Season chicken with salt and pepper; set aside.
- Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and grated garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
- Layer the potatoes on a rimmed baking sheet, drizzle with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
- Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes.
- Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts. (I used the oven temperature probe and cooked the whole chicken until the temperature in the thickest part of the breast reached 165 degrees.)
- Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes.
- Scatter with herbs and scallions before serving.
Posted in Chicken (Poultry), Recipes
Tags: chicken, chile butter, cilantro, dinner, hot paprika, parsley, potatoes, roast chicken, roasted, scallions, sheet pan, smoked paprika, vinegar, yukon gold
Why have I never thought of making a BLT taco before? Genius.
This quick and delicious weeknight dinner recipe was adapted from The New York Times, contributed by Melissa Clark. I cooked the bacon at a lower temperature, increasing the cooking time. I think that this method isn’t as messy. 🙂 I added avocado slices, used corn-flour hybrid tortillas, a Serrano instead of jalapeño chile, increased the lime juice, and used chipotle Tabasco in the mayonnaise. I also warmed the tortillas with steam in the microwave.
Yield: Serves 4
- 1 pound thick-cut bacon, about 10 slices
- 1 pint (2 cups) grape or cherry tomatoes, quartered (mixed colors are pretty here)
- 1 small Serrano or jalapeño chile, seeded or not, finely chopped
- 2-3 T cilantro, chopped
- 1 T fresh lime juice, plus more to taste
- Kosher salt, to taste
- ½ cup mayonnaise
- 1 ½ teaspoons Cholula or other hot sauce, or to taste, plus more for serving (I used Chipotle Tabasco)
- 8 (6-inch) corn or flour tortillas (I used corn-flour hybrid tortillas)
- Romaine lettuce leaves, sliced into bite-size pieces
- 1 avocado, sliced into eighths
- refried beans and rice, for serving, optional
- Heat oven to 350 degrees, preferably on convection. Lay bacon in an even layer in 2 9-13″ glass pyrex dishes or on a rimmed baking sheet, and bake until browned and crisp, 35 to 40 minutes. Transfer to paper towel-lined plates and let cool. (Keep rendered fat for another use.)
- While bacon is cooking, toss together tomatoes, chopped chile, cilantro, lime juice and a large pinch of salt in a medium bowl. Taste and add more lime juice and salt, if needed.
- In a small bowl, whisk together mayonnaise and hot sauce.
- Place tortillas in a tortilla warmer or medium bowl. Top with a damp paper towel and seal with a lid or plastic wrap. Microwave for 1 minute to warm. (Alternatively, the tortillas can be warmed on the stove top: Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. Transfer warmed tortillas to a towel-lined bowl, and cover with towel to keep warm while you finish remaining tortillas.)
- Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayonnaise and avocado, on tortillas. Top with more hot sauce, if desired.
Posted in Pork, Quick, Recipes, Tacos
Tags: BLT, cherry tomatoes, chipotle, cilantro, corn tortillas, dinner, easy, grape tomatoes, jalapeño, lime juice, mayonnaise, romaine, salsa, sandwich, serrano, Tabasco, Tacos, tomatoes, tortillas, wrap
I couldn’t stop myself from trying- and sharing- one more recipe in Christopher Kimball’s Milk Street: The New Home Cooking book. 🙂 This recipe was inspired by Madhur Jaffrey’s tomato rice recipe in Vegetarian India.
This quick and versatile dish can be served as a side with seafood, chicken, or, as Kimball suggests, a simple fried egg. We ate it as a light meal with sautéed chard with garlic and cumin. I loved the layers of spices. I used serrano chiles instead of bird’s-eye chiles.
Yield: Serves 3 to 4
- 1 cup white Basmati rice, rinsed
- 1 1/4 cups water
- 2 T tomato paste
- 2 T grapeseed or other neutral oil (I used canola oil)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp brown or black mustard seeds
- 2 serrano or bird’s-eye chiles, stemmed and halved lengthwise
- 1 garlic clove, finely grated
- 1 tsp finely grated fresh ginger
- 1 1/2 tsp kosher salt
- 1/2 pound cherry or grape tomatoes, quartered
- 1/4 cup chopped fresh cilantro leaves
- In a bowl, combine the rinsed rice with enough cold water to cover by 1 inch. Let soak for 15 minutes. Drain the rice very well
- In a 2-cup measuring cup, combine the 1 1/4 cups water and tomato paste; whisk until dissolved. Set aside.
- In a large saucepan over medium, combine the oil, cumin, coriander, mustard seeds, chiles, garlic, and ginger. Cook until the seeds begin to pop and the mixture is fragrant, about 1 minute.
- Stir in the rice and salt and cook, stirring, until coated with oil, about 30 seconds.
- Stir in the water-tomato paste mixture and bring to a simmer.
- Cover, reduce heat to low and cook until the water has been absorbed, about 15 minutes.
- Remove from the heat, add the tomatoes and let sit, covered, for 5 minutes.
- Stir in the cilantro, fluffing the rice with a fork.
Posted in Quick, Recipes, Sides, Vegetarian
Tags: bird's eye chiles, cilantro, coriander seeds, cumin seeds, grape tomatoes, Indian, Milk Street, rice, serrano chiles, side dish, tomatoes, vegan, vegetarian
These tacos were quite spicy, but the heat was easily counteracted by the mild toppings. The smoky heat from chipotle chilies is one of my absolute favorite flavors.
This dish was very quick to prepare. The recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (my last one to share… for now 🙂 ) I increased the amount of garlic and incorporated my CSA garlic scapes. We ate the shrimp filling in warm, soft corn tortillas topped with avocado, fresh cilantro, and sour cream. Perfect with refried beans on the side.
Yield: Serves 4
- 4 vine-ripened tomatoes (1 1/4 pounds), quartered
- 4 chipotle chiles in adobo sauce, with sauce
- Kosher salt and freshly ground black pepper
- 4 T olive oil, divided
- 1 1/2 pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
- 4 T lime juice, divided
- 1 medium yellow onion, chopped
- 6 garlic cloves, thinly sliced, plus 2 garlic scapes, sliced (optional)
- 1/2 tsp dried oregano
- 1/4 cup dry white wine
- 1/2 cup fresh cilantro, plus more to serve
- 8 to 10 6-inch corn tortillas, warmed
- diced or sliced avocado, sour cream, and lime wedges, for serving
- In a food processor, pulse the tomatoes, chiles, and any sauce coating the chiles, with 3/4 tsp salt until mostly smooth, about 1 minute. Set aside.
- In a 12-inch skillet over medium-high, heat 2 T of the oil until beginning to smoke. Add half of the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl.
- Repeat with the remaining shrimp, adding them to the bowl.
- Toss shrimp with 2 T of the lime juice. Set aside.
- Return the skillet to medium-high and add the remaining 2 T of oil. Add the onion and cook for 3 to 4 minutes.
- Add the garlic and oregano and cook until just beginning to brown, 1 minute.
- Stir in the wine and any accumulated shrimp juice from the bowl. Cook until liquid is nearly evaporated.
- Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
- Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes.
- Stir in the cilantro and remaining lime juice. Adjust seasonings as necessary.
- Serve with warmed tortillas, cilantro, avocado, sour cream, and lime wedges.
Posted in Quick, Recipes, Seafood, Shrimp, Tacos
Tags: adobo, chipotle, chipotle chiles, cilantro, corn tortillas, dinner, fast, garlic scapes, gluten free, Mexican, Milk Street, quick, shrimp, Tacos, tomatoes
The freshly mixed masala spice blend in this recipe was wonderful. I absolutely love full-flavored vegetarian meals like this traditional dish- and this is such a delicious version. It was heavenly and rich served with a dollop of whole milk Greek yogurt on top.
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (another successful dish!) We ate it with brown Basmati rice and warm naan.
Yield: Serves 4
- 1 large red onion
- 4 T sunflower, canola, grapeseed or other neutral oil, divided
- 1 1/2 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp sweet paprika
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp freshly ground nutmeg
- 1/8 tsp cayenne pepper
- coarse salt and freshly ground black pepper
- 1 tsp cumin seeds
- 3/4 pound russet potatoes (about 2 medium potatoes), peeled and cut into 1/2-inch cubes
- 1 T finely grated fresh ginger
- 3 garlic cloves, finely grated
- 1 T tomato paste
- 1 1/2 cups water
- two 15 1/2 oz cans chickpeas, drained
- 1 T lime juice, plus lime wedges, to serve
- 1/4 cup coarsely chopped cilantro leaves, plus more to garnish
- chopped fresh tomatoes, thinly sliced Serrano chilies, and whole-milk Greek-style yogurt, for serving, as desired
- Using a food processor or the large holes of a box grater, grate the onion, then transfer to a mesh strain and drain.
- In a small bowl, stir together 1 tablespoon of the oil with the coriander, cardamom, paprika, cinnamon, cloves, nutmeg, cayenne, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper.
- In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons of oil. Add the cumin seeds and cook, shaking the pan, until the seeds are fragrant and darken, 30 to 60 seconds.
- Add the drained onion and cook, stirring frequently, until the moisture has evaporated, 1 to 3 minutes.
- Add the potatoes, reduce heat to medium and cook, stirring frequently, until the onions begin to brown and a fond forms on the bottom of the pan, 6 to 8 minutes.
- Add the ginger, garlic, and tomato paste, then cook for 1 minute, stirring constantly.
- Clear the center of the pan, then add the spice paste tot he clearing and cook, mashing and stirring until fragrant, about 15 seconds.
- Stir in the vegetables.
- Add the water and bring to a boil, scraping up all of the browned bits.
- Add the chickpeas and return to a boil, then cover, reduce heat to low and cook until the potatoes are tender and the oil separates from the sauce at the edges of the pan, 13 to 15 minutes.
- Off the heat, stir in the lime juice and cilantro.
- Taste and season with salt and pepper.
- Serve with lime wedges, chopped tomatoes, chiles, and yogurt, as desired.
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: cardamom, chana masala, chickpeas, chole, cilantro, coriander, garbanzo beans, garbanzos, ginger, Greek yogurt, Indian, legumes, Milk Street, paprika, potatoes, serrano chiles, vegan, vegetarian