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.

Curly Fries

I am not a huge French fry person, but I do love curly fries. 🙂 When my husband surprised me with a spiralizer, I planned to use it to make zucchini noodle dishes… Somehow, curly fries moved to the top of the list. Zucchini noodles will be next!

This recipe was adapted from Ree Drummond, via Food Network.com. I think that they were especially delicious because of the seasoned batter. This recipe would be amazing with sweet potatoes too.

Yield: 4 to 6 servings

For the Potatoes:

  • 3 large potatoes (I used Yukon gold)
  • Vegetable oil, for deep frying (about 3 liters- I used a combination of sunflower and canola oil)
  • Kosher salt

For the Batter:

  • 1/2 cup all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon seasoned salt (I used Slap Ya Mama creole seasoning)
  • 1/2 teaspoon cayenne
  • Kosher salt and freshly ground black pepper

Sheet Pan Chicken with Jammy Tomatoes & Pancetta

Full-flavored sheet pan dinners are a dream. I loved that this one was seasoned with smoked paprika- it has such a fabulous depth of flavor. The “jammy” roasted tomatoes were sweet and delicious. I served the chicken and sauce over a bed of brown Basmati rice to soak up every last drop.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated broccoli florets and increased the amount of garlic. In addition to rice, I served this dish with sautéed spinach and roasted potatoes. Wonderful.

Yield: Serves 4

  • 1 1/2 pounds boneless, skinless chicken thighs (about 5)
  • 1/2 tsp kosher salt, plus more as needed
  • 10 whole unpeeled garlic cloves
  • 2 T extra-virgin olive oil, plus more for drizzling
  • 1 1/2 T fresh lemon juice, plus more for serving
  • 1 T sweet or smoked paprika
  • 1 tsp dried oregano
  • 1 tsp light brown sugar
  • 3/4 tsp ground cumin
  • 1 pint cherry tomatoes (preferably different colors), halved
  • 2 cups broccoli florets, optional
  • 2 ounces diced pancetta or bacon
  • 1/4 cup torn fresh dill, parsley or other herbs, for serving (I used cilantro)
  • freshly ground black pepper
  • brown Basmati rice, for serving, optional
  1. Heat oven to 425 degrees, preferably on convection roast.
  2. Season chicken all over with salt, and place on a rimmed baking sheet.
  3. Smash all the garlic cloves with the side of a knife and peel them.
  4. Finely grate two of the garlic cloves into a small bowl. Stir in the 2 tablespoons olive oil, lemon juice, paprika, oregano, brown sugar, and cumin. Pour over chicken, tossing to coat.
  5. Add tomatoes, broccoli florets (if using) and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes and broccoli lightly with salt and drizzle with a little more olive oil.
  6. Scatter pancetta on top.
  7. Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don’t disturb the chicken.
  8. Remove the chicken from the pan and set aside.
  9. Stir the tomatoes, broccoli, and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste.
  10. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like.
  11. Place a bed of rice on a platter, if desired. Transfer the reserved chicken to the platter.
  12. Spoon tomatoes, broccoli, garlic and pancetta over the chicken to serve.

Shakshuka with Feta

As in my last post, this recipe was re-published in a New York Times special section called One Pot/Pan/Skillet: 24 Brilliant Recipes for Everyone Who Hates Doing the Dishes. My dream. 🙂

During this time of self-quarantine, I have made or plan to make several other dishes from this collection including past favorites like One-Pan Shrimp Scampi with Orzo and Mustard Chicken with Shallots and White Wine.

This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it for dinner with a crusty sourdough baguette and a giant green salad. This quick and tasty dish can be served any meal of the day.

Yield: Serves 4 to 6

  • 3 tablespoons extra-virgin olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 6 garlic cloves, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/8 tsp ground cayenne, or to taste
  • 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped (I used San Marzano)
  • 3/4 tsp kosher salt, plus more as needed
  • 1/4 tsp black pepper, plus more as needed
  • 5 ounces feta, crumbled (about 1 1/4 cups)
  • 6 to 8 large eggs (I used 7)
  • chopped cilantro, for serving
  • hot sauce, for serving
  • warm pita or crusty bread, for serving
  1. Heat oven to 375 degrees, preferably on convection.
  2. Heat oil in a large skillet over medium-low. (I used a large enameled cast iron pot.)
  3. Add the onion and bell pepper. Cook gently until very soft, about 20 minutes.
  4. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
  5. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
  6. Taste and add more salt and pepper if needed. Stir in crumbled feta.
  7. Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper.
  8. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
  9. Sprinkle with cilantro and serve with hot sauce and warm bread.

Pork Sausage Chili

We have a new favorite chili in our house! It may double as a new favorite Super Bowl meal too. 😉 I was a little concerned about using sausage as such a primary ingredient but the end result was very balanced. It was hearty, full-flavored, and a perfect compliment to our mandatory guacamole appetizer. I also loved that it could be prepared in advance.

I was initially drawn to the recipe because it was titled “BLT Chili” which sounded intriguing and delicious. After reading further, I realized that it was not related to a BLT but was created by chef Laurent Tourondel of BLT Burger in Las Vegas. Funny.

The recipe was adapted from Food and Wine, contributed by Laurent Tourondel. I modified the proportions, used sweet Italian sausage, and served the chili over brown rice. We also had cornbread muffins on the side. Our dessert of After-School Specials completed our festive meal. Perfect.

Yield: Serves 8 to 10

  1. In a large, enameled cast-iron Dutch oven or casserole, heat the oil.
  2. Add the sausage and cook over high heat, breaking it up, until browned, about 15 minutes.
  3. Add the onions, bell pepper and garlic; cook over moderately high heat, stirring, until the onion is translucent, 8 minutes.
  4. Add the tomato paste and cook for 3 minutes.
  5. Add the chili powder, paprika, cumin and oregano and cook for 1 minute.
  6. Add the tomatoes, beans, corn and water and cook over moderately low heat, stirring occasionally, until thickened, about 1 hour.
  7. Season with salt and pepper.
  8. Serve the chili over rice, if desired, with shredded sharp cheddar cheese, sour cream, chopped red onion, pickled jalapeños, cilantro and hot sauce as optional toppings.

Pressure Cooker Shrimp Biryani

Pressure Cooker Shrimp Biryani

Compared to my last post, this pressure cooker biryani is an even faster version of this full-flavored Indian dish- very tasty but possibly a little less authentic.

There are a couple points to note in order for this dish to be a success. It is very important to use the largest shrimp available to prevent over-cooking. Secondly, when adding the water to the pot, it must be boiling in order for the rice to cook in the allotted time frame.

This recipe was adapted from The Complete Indian Instant Pot Cookbook by Chandra Ram via The New York Times, contributed by Melissa Clark. I increased the amount of garlic, omitted the curry leaves, and used a stove-top pressure cooker instead of an Instant Pot. Nice.

Yield: Serves 6

  • 2 cups Basmati rice
  • 2 teaspoons vegetable oil
  • 1 yellow onion, chopped
  • 1 Serrano chile, minced
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic (I used 4 large cloves)
  • 2 teaspoons kosher salt
  • 1 teaspoon Chile powder, preferably Kashmiri (I used Ancho)
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 10 fresh curry leaves, torn into pieces, optional (if available)(can substitute curry powder, to taste)
  • 1 ½ cups boiling water
  • 1 ½ pounds jumbo shrimp (16 to 20 or fewer per pound, see note), peeled and deveined
  • 1 (15-ounce) can diced tomatoes, with juice
  • 2 teaspoons freshly squeezed lime juice, plus more wedges for serving
  • ½ cup chopped fresh cilantro
  1. Place the rice in a bowl and cover with 2 cups water. Let stand for 20 minutes, then drain and rinse.
  2. Heat oil in the pot of a pressure cooker (set to the sauté function set on high in an electric pot), until oil is shimmering.
  3. Add onion; cook for about 4 minutes, until softened.
  4. Stir in Serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves (if using); cook for about 1 minute, until fragrant.
  5. Stir in boiling water; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot.
  6. Stir in soaked rice, shrimp and tomatoes (with juice).
  7. Secure the lid and cook on high pressure for 3 minutes. Quick-release the pressure (on my pot, I rotate the release valve 90 degrees), stir lime juice into the rice, then cover the pressure cooker with a kitchen towel and the lid; let it sit for 5 minutes.
  8. Give rice another stir, then taste and add more salt, if needed.
  9. Transfer to a platter, garnish with cilantro and serve with lime wedges on the side.

Note: Make sure to use jumbo shrimp or larger for this recipe. Look for “16/20” or “U/15” on the package; this indicates how many shrimp there are per pound.

Brazilian Beer Chicken

I have already made this fabulous, full-flavored grilled chicken twice this summer. We loved it!

The recipe was adapted from The Barbecue Bible by Steven Raichlen. I used boneless, skinless chicken thighs instead of a whole chicken and coarse grain mustard instead of regular Dijon. On the first occasion, I served it with tzatziki and arugula-basil salad with peaches. Recently, I served it again with roasted potatoes, a raw zucchini salad, and sautéed fresh corn with shallots. All delicious. The original recipe suggests serving it with rice and beans. Next time!

Yield: Serves 4 to 6

  • 12 to 16 oz beer (I used a Brooklyn lager)
  • 1/2 cup vegetable oil (I used canola)
  • 1/2 cup whole grain Dijon mustard or Dijon mustard
  • 1 T sweet paprika
  • 1 tsp freshly ground black pepper
  • 1 medium yellow onion, thinly sliced
  • 12 cloves garlic, thinly sliced
  • 2 bay leaves
  • 9 to 10 boneless, skinless chicken thighs or 1 (3 1/2 to 4 pound) whole chicken, quartered
  • coarse salt
  • parsley, for garnish, optional
  1. Combine the beer, oil, mustard, paprika, and pepper in a bowl with a spout. Whisk throughly to blend.
  2. Stir in the onion, garlic, and bay leaves.
  3. Place a ziplock bag in a pyrex dish. (I used a 1 gallon bag.) Place the chicken pieces in the ziplock bag.
  4. Pour the marinade over the chicken in the bag. Seal the top and squeeze out excess air.
  5. Turn to coat all of the meat. Lay bag horizontally in the pyrex dish. Let marinate in the refrigerator for 6 hours or up to 2 days, turning occasionally.
  6. Preheat the grill.
  7. When ready to cook, remove the chicken pieces from the marinade and blot dry with paper towels. Season generously with salt.
  8. Oil the grill and cook the chicken, marinating occasionally, until lightly browned and cooked though.
  9. Garnish with parsley, if desired, and serve immediately.

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