This is an absolutely incredible vegetarian stew. Traditionally, this dish is made with lamb or beef, but the author described this version as just as savory without the meat. I absolutely loved it. ❤
This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I substituted American globe eggplant for the smaller Japanese eggplant and incorporated Campari tomatoes. I also used fresh lime juice instead of dried black limes. We ate the stew over brown Basmati rice with warm naan on the side. Wow. 🙂
- 8–9+ T vegetable oil, divided (I used canola oil)
- 2 globe eggplants (about 2 lbs), peeled, cut into 1-inch rounds OR 6 small Japanese eggplants (about 2 lbs), peeled, halved lengthwise
- Kosher salt
- 1 large yellow onion, finely chopped
- 1 tsp ground turmeric
- 1/4 tsp ground cinnamon
- freshly ground black pepper
- 4 T double-concentrated tomato paste
- 10 Campari tomatoes, cut into eighths OR 3 medium tomatoes (about 1 lb), seeds removed, coarsely chopped
- 2 cups stock (can substitute water)
- 3 to 4 cups water
- 3 lemon omani (dried black limes) or 2 T fresh lime juice (see Note)
- cooked basmati rice, parsley leaves, plain yogurt, and flatbread, for serving (I served brown Basmati rice, Greek yogurt & warm naan)
- Heat 6 tablespoons of oil in a large Dutch oven or other heavy pot over medium-high.
- Working in batches, cook eggplant in a single layer, adding another tablespoon of oil if pan looks dry, until deeply browned, about 3 minutes per side.
- Transfer to a paper towel-lined rimmed baking sheet; season with coarse salt. (I added an additional 4 tablespoons of oil to cook the second batch of globe eggplant slices.)
- Add 2 tablespoons of oil to same pot and cook onion over medium to medium-high, stirring occasionally, until softened and browned around the edges, 8 to10 minutes.
- Sprinkle turmeric and cinnamon over and season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds.
- Stir in tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes.
- Add tomatoes; cook, still stirring, until tomatoes have burst and mixture is very thick, 5 to 9 minutes.
- Nestle eggplant into sauce and season lightly with salt.
- Pour in stock and 3 cups of water; bring to a simmer.
- Pierce dried lemon omani with a paring knife and add to pot. (If using lime juice instead, add when dish is finished cooking.)
- Cook, gently stirring occasionally, until thickened and eggplant is almost creamy in texture, 40–50+ minutes. (I cooked mine significantly longer to achieve my desired thickness.)
- Divide rice among bowls; ladle stew over. (I served the stew over brown Basmati rice.)
- Top with parsley and yogurt and serve with flatbread. (I served it with warm naan.)
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: Campari, cinnamon, dinner, dried limes, eggplant, globe eggplant, Japanese eggplant, khoresh bademjan, lemon omani, lime juice, Persian, rice, stew, tomatoes, turmeric, vegetarian
Before I was introduced to this recipe, I thought that borscht was always a deep red, beet-based soup. I now know that borscht means “sour.” The sour tang in this soup comes from soaking sourdough bread in the broth, puréeing it, and incorporating it into the finished soup, along with crème fraiche which is stirred in just prior to serving.
I made my first homemade borscht (the beet-based version) for Christmas Eve, and my husband purchased pierogies at a Polish store for the same meal. Luckily, I saw this recipe and he was also able to buy house-made garlic kielbasa for this soup. The quality of the kielbasa is very important because it is used to create the broth for the base of this soup.
This recipe is from The New York Times, contributed by Gabrielle Hamilton. I followed the recipe closely, but may decrease the amount of butter next time- I’m not sure it was necessary! (but it was quite delicious 😉 ) It was a creamy, indulgent, and delicious upgrade of potato-leek soup. Fabulous cold-weather comfort food.
Yield: 5 quarts, Serves 10 to 12
- 2 1/4 to 2 1/2 pounds full horseshoe link of high-quality smoked kielbasa
- 5 fresh bay leaves
- 3 pounds leeks (6 long, lively leeks)
- 3 pounds russet potatoes (about 4)
- 1 cup unsalted butter (2 sticks)
- 1 large yellow onion, small-diced (about 2 cups)
- 6 garlic cloves, minced
- Kosher salt
- 1 (4-ounce) hunk of dense, very sour sourdough bread, crusts removed
- 1 full tablespoon finely ground black pepper
- 1/2 cup crème fraîche
- 1 bunch fresh dill, woody stems removed, fronds minced
Posted in Pork, Recipes, Soups, Stews, & Chowders
Tags: borscht, creme fraiche, dill, Easter, Eastern European, kielbasa, leeks, potatoes, russet potatoes, sausage, soup, sourdough, stew, Ukrainian, white borscht
More weeknight comfort food! This dish uses rotisserie chicken meat and store-bought gnocchi as shortcuts to create a close match to traditional chicken and dumplings. It was quick to prepare and very tasty.
The recipe was adapted from The New York Times, contributed by Alexa Weibel. I incorporated my CSA parsley, leeks, carrots, and collard greens. In addition, this soup could easily gobble up many other vegetables such as frozen peas, fennel, squash, parsnips, or mushrooms. We ate it with a green salad. Great.
Posted in Chicken (Poultry), Greens, Quick, Recipes, Soups, Stews, & Chowders
Tags: butternut squash, carrots, chicken, collard greens, dinner, dumplings, fall, fennel, gnocchi, greens, heavy cream, kale, leeks, parsnips, peas, rosemary, rotisserie chicken, soup, squash, stew, thyme, weekday, winter
This dish was a home run in my house. Everyone really enjoyed it. I served it over brown Basmati rice with warm naan and steamed spinach on the side. Perfect weeknight comfort food! It does take a while to cook but it is mostly unattended. Letting the finished dish sit for 20 minutes after cooking allows the flavors to soak into the chicken- perfect.
This recipe is from Desmond Tan and Kate Leahy of Burma Superstar in the San Francisco Bay Area and their book “Burma Superstar,” via The New York Times, adapted by Genevieve Ko. I used Maharajah curry powder and additional garlic. I also had Greek yogurt available to temper the spice.
Yield: 8 servings
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: Asian, boneless skinless chicken thighs, Burma Superstar, chicken, chicken thighs, cilantro, coconut milk, curry, fish sauce, Madras curry, Maharajah curry, paprika, stew, turmeric
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
- Make the baharat spice blend. Set aside.
- Cut leeks in half, slice into half moons, and soak in a bowl of water. Drain and finely chop in a food processor.
- 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.)
- While the leeks cook, finely chop the cilantro stems, fennel and garlic in a food processor.
- Stir the cilantro stems into the pot, along with diced fennel and garlic. Cook for 2 minutes.
- Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
- 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.)
- Simmer uncovered for 40 minutes. (I simmered the stew for 20 minutes because I used par-cooked farro.)
- Stir in beans, squash, turnip and lentils; cook until barley/farro and vegetables are tender, about another 30 minutes.
- Taste and adjust seasonings, if desired. Remove cinnamon stick.
- Ladle stew into bowls. (I served it over rice.)
- 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.
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: African, allspice, baharat, barley, beans, butternut squash, cardamom, cilantro, coriander, cumin, dinner, farro, garbanzo beans, leeks, Middle Eastern, nutmeg, paprika, red lentils, saffron, soup, stew, turmeric, turnip, vegetarian
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
- In a large saucepan, heat the olive oil over low heat. (I used an enameled cast iron pot.)
- Add the garlic and cook, stirring occasionally, until very fragrant
but not browned, about 5 minutes.
- 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.
- Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes.
- Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt.
- Spoon into bowls and garnish with herbs. Top with finely grated pecorino and serve hot.
Posted in Greens, Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: basil, beans, chickpeas, dinner, fennel seed, garbanzo beans, Italian, kale, marjoram, pecorino romano, pomodoro, San Marzano, sauce, stew, tomato, vegetarian
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
- Heat 1 tablespoon (15 ml) of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 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.
- Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of olive oil to the pot.
- Add the onion and sauté until softened and translucent,3 to 5 minutes.
- Add the garlic, harissa, cumin, and 1 teaspoon of salt. Sauté until fragrant, about 1 minute.
- Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer.
- Simmer, uncovered, until the eggplant is meltingly tender and the tomatoes have broken down into a thick, chunky sauce, 25 to 30 minutes.
- Stir in the kale and cook until the leaves are bright green and tender, 2 to 3 minutes.
- Remove from the heat and stir in the lemon juice.
- Taste and season with additional salt and harissa, as needed.
- Serve over rice, couscous, quinoa, or bread with or without grilled chicken, as desired.
Posted in Greens, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: beans, chickpeas, couscous, dinner, eggplant, garbanzo, harissa, kale, Mediterranean, quinoa, stew, tomatoes, vegetarian