curried lentils and sweet potatoes Thanksgiving usually marks the end of my yearly fall fanaticism, and the beginning of the inevitable resignation to winter that goes into full-swing after the New Years. I’m no longer obsessed with the myriad of fall flavors, its squashes and medium-body soups and wines, I just want to stay warm. I hibernate, so to speak. I start cooking meals at home with more regularity; I find excuses to stay in. After all of the holiday buzz this curried lentil and sweet potato dish landed exactly on that bridge, a lazy Sunday after a flurry of a holiday weekend. I know it’s not easy on the eyes–heck, it would be a great contestant in an ugliest gourmet contest, but as Cathy so aptly notes, the best home-cooked food is rarely ready for its close-up. One year ago: Blondies Curried Lentils With Sweet Potatoes and Swiss Chard Adapted from The New York Times 11/14/07 Yields 8 to 10 side-dish servings; 6 main-course servings. 1. 2. 3.
Turkish Chickpea and Potato Stew with Baharat Welcome to Herbivoracious! If this is your first visit, please start here. Turkish Chickpea and Potato Stew with Baharat I’m obsessed with baharat lately. Like Indian garam masala, baharat can be added at the beginning or end of a dish to produce different flavors. This dish will work with canned chickpeas, but is much better if you have time to cook them at home. I served this on Persian rice pilaf with its characteristic crispy crust (chelo with tahdig), which I don’t think is too big of a stretch, but it will also eat well on plain basmati rice, or with couscous. Turkish Chickpea and Potato Stew with BaharatGluten-free / Vegan option / Serves 4
Vegetable tagine with chickpeas 1. For the chermoula: grill the red pepper on all sides until the skin is blackened and the flesh is soft. Put into a bowl and cover with cling film for 5 minutes. 2. Meanwhile, lightly roast the cloves, coriander and cumin seeds in dry drying pan. 3. 4. 5. 6. 7. 8. Thai-spiced Pumpkin Soup Recipe This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick. The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. I forgot about them for about an hour as they roasted and then removed them when they looked perfectly bronzed and a poke with a fork confirmed their tenderness. It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. Keep in mind that different Thai curry pastes have differing strengths. Preheat the oven to 375 degrees and place the oven racks in the middle. Carefully cut each squash/pumpkin into halves (or quarters). Serves six. Print Recipe
three-bean chili In my fantasy recipe-writing league, I’d cover everything, a million questions you hadn’t even thought to ask yet. Every recipe would work on a stove, slowly braised in the oven, on a grill, in a slow-cooker, a pressure-cooker, on a train, in a car, or in a tree. You could make the vegetarian carnivorous, the carnivorous paleo, the gluten-full gluten-free, the sour cream could always be swapped yogurt which could always be swapped with buttermilk, or milk and lemon, or soy milk and vinegar. We’d find a way to put kale in everything. Of course, I’d also write about one recipe a year. Why chili? I made a three-bean chili several years ago, when this blog was a wee young thing, but the recipe had a limited reach. The only thing you cannot do it serve it to a Texan. More Chili: With beans, beef and sour cream and cheddar biscuits. Good Reads: Are back by popular demand! Three-Bean Chili Yield: About 9 cups chili; 8 smaller servings or 4 to 6 large ones Notes:
Food - Recipes : Sweet potato tagine with lemon couscous Holiday Soup For The Soul Before we get to this incredible soup, there are a couple things I need to get off my chest. 1) Eric and I have lots of nicknames for each other. Two of our favourites are: ‘Pinky’ and ‘The Brain’. Remember that show? Depending on the day, we fight over who is Pinky and who is The Brain. 2) When we are trying to decide what to do at night or on the weekends you can often hear us say to one another, ‘Gee Brain, what do you want to do tonight?’ 3) We also have a special voice just for Sketchie. Eric said (in Sketchie’s squeaky voice), ‘Not impressed’. We are totally normal. Last night, Eric said I could be ‘The Brain’ because I whipped up this amazing soup. I turned Eric, a former non-soup lover, into a soup lover in just over 10 years. Never say never… ;) Holiday Soup For The Soul Print this post! This is hands down one of my all time favourite soups! Inspired by Fat Free Vegan Kitchen. Ingredients: Directions: Heat the oil in a large soup pot. Place your bouillon cube into a medium sized bowl.
Vegetarian Recipe: Zucchini Gratin Vegetarian Recipe: Zucchini Gratin Perfect as a cheesy side dish or the main event, zucchini gratin is sure to be a crowd-pleaser. The recipe is simple, but also versatile – you could replace two of the zucchinis with yellow squashes, or pick different cheeses based on your preferences. Swiss, Gruyere, and mozzarella would all make great substitutes for cheddar in this recipe – even a little pepperjack for some added kick would be tasty. For a smaller dish that only serves two, cut this recipe in half. And if you like, you could even sprinkle the top with breadcrumbs and broil the casserole for a few minutes after baking it for a nice golden-brown color. Ingredients: 4 tablespoons butter4 large zucchini, sliced4 medium shallots, minced2 teaspoons garlic, minced1 cup heavy cream2/3 cup cheddar cheese1/3 cup Parmesan cheese1/4 teaspoon oreganoSalt and pepper to tasteGreen onions, sliced, for garnish Directions: Recipe adapted from Just a Pinch
Urban Chickpea | Healthy Recipes by Chef Alia Dalal Creamy Broccoli and Kale Soup Our bodies are really good at telling us when we need to slow down. It seems to me that our minds that are the problem… always thinking about what’s next, planning our to-do list, or scheming about some big project. This week my body has been telling me that it’s time to slooow down. I’ve definitely been pushing myself hard the last six weeks and after waking up with the beginning of a cold, I am finally listening to what my body needs. Regardless of what you think your body needs right now, I think your body needs this soup. It is best served with sprinkle of salt and pepper over the top and a squeeze of lemon juice. Creamy Broccoli and Kale Soup Author: Sonnet Recipe type: Soup Serves: 4 Ingredients 1 Tablespoons olive oil1 medium yellow onion, diced2 garlic cloves, minced4 cups vegetable stock1 bunch broccoli, chopped (6 cups)½ bunch kale, chopped (4 cups)2 Tablespoons tahiniCoarse sea salt and freshly ground black pepper1 lemon, cut into wedges Instructions You may also like...
Zucchini Parmesan Crisps | Healthy Recipes | Snack Recipes The following content was Provided by www.GroceryBudget101.com "We're Not Penny Pinching, We're Benji Pinching!" Zucchini is in abundance this time of year and we were looking for a great munchie that was healthy, unique and easy to make and these zucchini parmesan crisps really hit the spot! Sometimes necessity is the mother of invention and other times, it's just a matter of trying to figure out what you're going to do with an overabundance of a single ingredient when your family has vowed to run away if you serve it just one more time! If you slice the zucchini at a slight angle the topping seems to stick to it just a bit better and they crisp evenly. You'll Need: Cooking spray 2 medium zucchini (about 1 pound total) 1 tablespoon olive oil 1/4 cup freshly grated Parmesan (3/4-ounce) 2 tsp fresh minced garlic 1/2 tsp Italian Seasoning 1/4 cup panko crumbs dash salt & black pepper marinara sauce Preheat the oven to 400 degrees F. Slice the zucchini into 1/4-inch thick rounds. Hmm..
Lamb Tagine with Chickpeas and Raisins | A Family that Eats Together My husband recently bought me a Tangine for my birthday. Tagine’s are heavy clay pots indigenous to North Africa used to make slow-cooked stews known for their tender meat and aromatic sauces. Needless to say I was compelled to start using it. Since I had never used one before, I went in search of some fabulous lamb recipes and found this one from Bobby Flay, which I have altered to make easier and more kid friendly. Servings: 8 Prep Time: 10 minutes Inactive (marinade) Time: 12 hours + Cook Time: 2 hours 2 pounds lamb shoulder, cut into 2-inch pieces6 cloves garlic, coarsely chopped1 tablespoon honey1/4 cup olive oil3 tablespoons chopped cilantroPinch of saffron threads2 teaspoons paprika2 teaspoons ground cumin2 tablespoons sun-dried tomato pasteSalt and pepper2 potatoes, cut into chunks2 carrots, cut into chunks2 yellow onions, peeled and cut into chunks1 1/2 cups vegetable stock1 cinnamon stick1 cup cooked chickpeas1/2 cup golden raisins © 2012, Nicole.