In contrast to the fresh corn dish in my last post, this dish was quick and easy to prepare. It was an “out of the box” vegetarian meal that we all enjoyed. We ate it with roasted broccoli on the side. Nice.
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions. The crispy onions were a fun topping- my son has been adding them to his sandwiches ever since. 🙂
Yield: 4 servings
6 ears of corn, kernels removed and cobs discarded
2 T extra-virgin olive oil
1 serrano or jalapeño chile, thinly sliced
1 3″ piece fresh ginger, peeled, sliced into matchsticks
4 large garlic cloves, thinly sliced
2 scallions, thinly sliced, plus more for serving
1/2 tsp ground turmeric
1 cup farro or other grains, such as freekeh or quinoa, cooked
3/4 to 1 cup unsweetened coconut milk
4 T store-bought crispy onions
lime wedges, for serving
- Cook 1 cup farro according to the package directions. (I cooked 1 cup of Trader Joe’s farro in 2 cups stock for 10 to 12 minutes.) Let rest for an additional 5 minutes; set aside.
- Cut kernels from corn; set aside.
- Heat oil in a large skillet over medium until shimmering. (I used a 12-inch stainless pan.)
- Cook chile, ginger, garlic, and 2 sliced scallions, tossing, until softened and fragrant, 2-3 minutes.
- Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds.
- Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes.
- Add cooked farro and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes.
- Add 3/4 to 1 cup coconut milk; season with salt, to desired consistency. Bring to a simmer and cook, adding 1–2 T water if needed to loosen, until flavors have melded, about 3 minutes.
- Transfer corn mixture to a plate. Top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.
Posted in Quick, Recipes, Vegetarian
Tags: coconut milk, corn, creamed corn, dinner, farro, fast, freekeh, ginger, jalapeño, limes, quick, quinoa, scallions, serrano, turmeric, vegan, vegetarian
This creamy and indulgent vegetarian stew was hearty and delicious. The dish is based on Southern Indian chickpea stews and some stews found in the Caribbean. I loved how it was loaded with greens (I used Swiss chard) and toppings. An added bonus is that the stew and toppings are made in one pot.
This recipe was adapted from The New York Times, contributed by Alison Roman. I doubled the onions and garlic, used rainbow chard, and substituted parsley for mint. We ate it over Basmati rice with warm naan on the side. Wonderful!
Yield: 4 to 6 servings
- ¼ cup olive oil, plus more for serving
- 4 to 8 large garlic cloves, chopped
- 1 to 2 large yellow onions, chopped
- 1 (2-inch) piece ginger, finely chopped
- Kosher salt and freshly ground black pepper
- 1 ½ teaspoons ground turmeric, plus more for serving
- 1 teaspoon red-pepper flakes, plus more for serving
- ground coriander and/or ground cinnamon, to taste, if desired
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 (15-ounce) cans full-fat coconut milk
- 2 cups vegetable or chicken stock
- 1 bunch Swiss chard, spinach, kale or collard greens, stems removed, torn into bite-size pieces (I used rainbow chard)
- 1/2 to 1 cup flat-leaf parsley, cilantro, or mint leaves, for serving
- yogurt, for serving, optional (I used 2% Greek yogurt)
- toasted naan, pita, lavash or other flatbread, for serving, optional
- Basmati rice, for serving, optional
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, (ground coriander and/or ground cinnamon- as desired) and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey! (I continued to cook the stew to a thicker consistency.)
- Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls, over rice (if desired) and top with mint/parsley, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil.
- Serve alongside yogurt and toasted pita or naan, if using; dust the yogurt with turmeric if you’d like.
Posted in Greens, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: Caribbean, chickpeas, cilantro, coconut milk, collard greens, dinner, garbanzo beans, ginger, Greek yogurt, Indian, kale, legumes, Mediterranean, mint, one-pot, parsley, spinach, stew, Swiss chard, turmeric, vegan, vegetarian
I made this full-flavored Moroccan dish when we were dreaming of a family trip to Morocco. (Currently still a dream trip!) It was amazing to be able to create a tagine-like dish using a slow cooker. My husband actually often asks me if I “need” a tagine. 🙂
This recipe was adapted from The New York Times, contributed by Sarah DiGregorio. I increased the amount of garlic and served the chicken over Israeli couscous with sautéed kale on the side. The chicken was falling-off-of-the-bone tender. Wonderful!
Yield: Serves 6 to 8
Time: 4 1/2 to 6 1/2 hours
- 1 medium (2 to 2 1/2 pound) butternut squash, peeled, halved lengthwise, seeded and cut into 3-inch-by-1-inch wedges
- 8 pitted dates, such as Medjool, halved
- Kosher salt and freshly ground black pepper
- 1 (3-inch) cinnamon stick
- 2 teaspoons sweet paprika
- 1 ½ teaspoons turmeric
- 1 teaspoon ground cumin
- ½ teaspoon hot smoked paprika
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- 2 T canola oil
- 3 ½ to 4 pounds bone-in, skin-on chicken thighs, trimmed (I used 8 thighs)
- 1 large red onion, finely chopped
- ¼ cup minced ginger (from about a 4-inch piece peeled ginger)
- 6 to 8 large garlic cloves, minced
- ¼ cup lemon juice (from about 1 large lemon), plus more to taste
- leaves of 1 small bunch flat-leaf parsley, chopped
- 4 scallions, thinly sliced
- cooked couscous or pita for serving, optional (I used Israeli couscous)
- plain yogurt, for topping, optional (I used 2% Greek yogurt)
- toasted slivered almonds, for topping, optional
- Finely chop the onion in a food processor; set aside. Mince the ginger and garlic in a food processor; set aside.
- Put the squash wedges and pitted dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper.
- In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
- Warm the oil in a large skillet over medium-high heat.
- Pat the chicken dry and season it generously with salt.
- Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
- Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes.
- Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute.
- Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red.
- Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
- Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it’s more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out.
- Remove and discard the cinnamon stick. Add additional lemon juice and salt, to taste, and fold in the chopped parsley and scallions.
- Serve with couscous or pita, topped with yogurt and toasted almonds, as desired.
Posted in Chicken (Poultry), Recipes, Slow Cooker, Soups, Stews, & Chowders
Tags: almonds, butternut squash, chicken, chicken thighs, dates, dinner, ginger, hot paprika, israeli couscous, Medjool dates, moroccan, red onion, slow cooker, smoked paprika, squash, tagine, turmeric
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This Indian stew was fast to prepare, loaded with spices and flavor, and was absolutely fabulous. What a combination! If that wasn’t enough, it was also a hearty vegetarian dish with a little bit of heat. All my favorites.
This recipe is from Milk Street: The New Home Cooking by Christopher Kimball. It is a simplified version of a classic Goan dish. I increased the amount of onion and served the stew with warm naan and chopped grape tomatoes on the side as an optional garnish.
Yield: Serves 4 to 6
- 1 large yellow onion, diced
- 2 T coconut or peanut oil
- 4 garlic cloves, smashed
- kosher salt
- 3 tsp finely grated fresh ginger, divided
- 2 tsp yellow or brown mustard seeds
- 2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp freshly ground fennel seeds
- 3/4 tsp red pepper flakes
- 3 1/2 cups water
- 13.5 to 14 oz can coconut milk
- 1 cup split red lentils, rinsed
- 6 oz (about 6 cups) baby spinach, roughly chopped
- juice of 1/2 to 1 lime
- unsweetened coconut flakes, for garnish, optional
- chopped tomatoes, for garnish, optional
- In a large saucepan over medium to medium-high, combine the onion, oil, garlic, and 1 1/2 teaspoons of salt.
- Cook, stirring occasionally, until the onions have softened and are just beginning to color, 7 to 9 minutes.
- Stir in 2 teaspoons of the grated ginger, the mustard seed, turmeric, coriander, fennel, and red pepper flakes.
- Cook, stirring frequently, until fragrant, about 1 minute.
- Add the water, coconut milk, and lentils, then bring to a boil.
- Reduce the heat to low, cover and cook until the lentils have broken down, about 30 to 40 minutes.
- Uncover and stir in the spinach; return to a simmer.
- Off the heat, add the remaining 1 teaspoon of grated ginger and the lime juice.
- Season with salt to taste.
- Serve, garnished with coconut flakes and chopped tomatoes, as desired.
Posted in Greens, Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: baby spinach, coconut milk, coconut oil, fennel seed, ginger, Goan, Indian, legumes, lentils, Milk Street, mustard seed, peanut oil, red lentil, soup, spinach, stew, turmeric, vegan, vegetarian
One more Indian dish to share… for now. 😉 This is another wonderful pressure cooker version of a classic Indian dish. A pressure cooker is a great tool to use when making Indian food.
This recipe was adapted from The Essential Indian Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker by Archana Mundhe of Ministry of Curry. I used my stove top pressure cooker instead of an Instant Pot. I also modified the proportions and omitted the sugar.
I served this wonderful, saucy chicken over brown Basmati rice with warm naan and steamed beet and turnip greens. Full-flavored, fast and fabulous.
Yield: Serves 4 to 6
- 2 T ghee
- 2 large yellow onions, finely diced
- 2 to 2 1/2 pounds boneless, skinless chicken thighs, halved and patted dry
- 1 cup canned crushed tomatoes or tomato purée
- 1/2 cup water
- 1 T grated fresh ginger
- 5 to 6 garlic cloves, minced
- 2 tsp ancho chile powder, Kashmiri red chile powder or another mild red chile powder
- 2 tsp kosher salt
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 cup canned coconut cream
- 2 T tomato paste
- 2 T dried fenugreek seeds
- 1/2 cup chopped fresh cilantro
- brown Basmati rice, for serving (stove top: 1 1/2 cups rice & 3 cups chicken stock)
- naan, for serving, optional
- Heat the ghee in a stove top pressure cooker or on high sauté in an Instant Pot.
- Add the onion and cook until translucent, 4 to 5 minutes.
- Add the chicken, crushed tomatoes, water, ginger, garlic, Chile powder, salt, garam masala, and turmeric; stir to combine.
- Meanwhile, cook the rice in a separate pot. (If using an Instant Pot, stir 1 cup rice, 1 1/2 cups water, and 1 tsp kosher salt in a stainless steel bowl that will fit in the IP. Place a tall steam rack in the pot, making sure the legs rest on the bottom, and place the bowl of rice on the rack.)
- Secure the lid of the pressure cooker or Instant Pot. Cook at high pressure for 5 minutes.
- Let the pressure release naturally for 5 minutes, then vent manually to release any remaining steam. Open the pot. (Remove the rice if using an Instant Pot.)
- Add the coconut cream, tomato paste, and fenugreek and stir to combine.
- Sauté until the curry comes to a boil and is heated through, about 2 minutes. (At this point, I removed the chicken and continued to reduce the sauce for an additional 4 minutes.)
- To serve: Spoon the rice onto plates and label the curry over the top. Sprinkle with cilantro. Serve with naan on the side, as desired.
Posted in Chicken (Poultry), Pressure Cooker, Recipes, Sauces
Tags: ancho, ancho chile powder, boneless skinless chicken thighs, chicken, chicken thighs, coconut cream, curry, dinner, fenugreek, garam masala, ghee, ginger, Indian, Instant Pot, Kashmiri, pressure cooker, turmeric
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
- Place the rice in a bowl and cover with 2 cups water. Let stand for 20 minutes, then drain and rinse.
- 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.
- Add onion; cook for about 4 minutes, until softened.
- Stir in Serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves (if using); cook for about 1 minute, until fragrant.
- Stir in boiling water; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot.
- Stir in soaked rice, shrimp and tomatoes (with juice).
- 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.
- Give rice another stir, then taste and add more salt, if needed.
- 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.
Posted in Pressure Cooker, Quick, Recipes, Seafood, Shrimp
Tags: Basmati rice, biryani, cilantro, curry leaves, dinner, ginger, grains, Indian, Instant Pot, jumbo shrimp, paprika, pressure cooker, serrano, shrimp, turmeric
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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