This past Thanksgiving I learned that after all these years of avoiding the sweet potatoes, I actually like them a lot. This recipe was inspired by those delish potatoes (thanks mom) and Kelly's last post (LOVE curry).
Coconut Curry with Yams and Chickpeas
olive oil
couple cloves of garlic
about 1/2 inch piece of peeled and grated ginger
half an onion
1 yam or sweet potato, peeled and diced
1 red pepper, diced
1 cup chickpeas
1/2-1 tsp of the following:
cumin
coriander
turmeric
paprika
cayenne
curry powder
about half a can of light coconut milk
Heat oil, saute garlic and ginger for minute or two. Add onion and yams and saute for about 5 minutes. Add pepper and saute a couple minutes more. Add spices and stir 2 more minutes until well mixed. Add chickpeas and a little bit of water, turn heat to medium, cover and cook for 5 minutes or until yams are soft enough for your liking. Add coconut milk and simmer another 5 minutes. Deeelicious over qunioa.
Monday, November 29, 2010
Friday, November 19, 2010
For those who stock curry powder in 1 lb. bags...
In the fall, I eat a lot of easy meals of roasted root veggies and winter crops. If you've never tried it, I recommend a generous sprinkling of curry powder, salt, and pepper.
This one, made this afternoon, is a mixture of acorn squash, sweet potatoes and yams, cabbage, carrot, garlic cloves, onion and apple, with a sprinkling of pumpkin seeds and dried cherries. So good, so easy. Happy fall, Haacks!
This one, made this afternoon, is a mixture of acorn squash, sweet potatoes and yams, cabbage, carrot, garlic cloves, onion and apple, with a sprinkling of pumpkin seeds and dried cherries. So good, so easy. Happy fall, Haacks!
Tuesday, November 16, 2010
Sorry it has been awhile since I have visited this site! Here is a great brie appy:
Place brie, topped with banana slices (thin) and slivered almonds on top, in oven and heat at 300 degrees for about 15-20 minutes, until brie is starting to ooze out the side. Serve with your favorite crackers or a homemade crustini (old baguette pieces drizzled with olive oil, placed in oven until crisp). Great with a refreshing glass of wine!
Place brie, topped with banana slices (thin) and slivered almonds on top, in oven and heat at 300 degrees for about 15-20 minutes, until brie is starting to ooze out the side. Serve with your favorite crackers or a homemade crustini (old baguette pieces drizzled with olive oil, placed in oven until crisp). Great with a refreshing glass of wine!
Thursday, November 11, 2010
Pumpkin Muffins
A new favorite. Not as sweet as your typical pumpkin muffins--but oh so delicious!
-2 cups all-purpose flour
-3 tsp baking powder
-3/4 tsp cinnamon
-1/2 tsp ground ginger
-1/4 tsp salt
-1 stick unsalted butter, softened
-1/2 cup brown sugar
-2 large eggs
-3/4 cup pumpkin puree
-1/4 cup almond milk (or milk)
-Sunflower seeds, optional
1. Whisk the flour, baking powder, spices, and salt. Set aside. Fit a regular muffin pan with liners. Preheat oven to 400 degrees F.
2. Beat the butter until creamy, then beat in the sugar. Add the eggs one at a time, beating well after each. Gently fold in the pumpkin puree and the milk. Add the flour mixture and blend into batter.
3. Divide the batter among 12 muffin cups and sprinkle with sunflower seeds. Bake until muffins are puffed and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm or at room temperature.
Thursday, November 4, 2010
Simon & Garfunkel soup
No joke, this soup was the product of some afterwork vegetable roasting and a well-timed playing of "Scarborough Fair" on my radio. I had planned to put the extra pumpkin, cauliflower and cabbage back in the fridge, but decided I'd make a soup instead. Parsley, sage, rosemary and thyme...
Ingredients:
I didn't measure anything, but
-about 1/3 head of cabbage
-about 1/2 head of cauliflower
-half of a small pie pumpkin
-a few sprigs broccoli
-a carrot for good measure
-generous sprinklings of parsley, sage, rosemary and thyme
-pepper for oomph
-little lemon juice
-salt to your own tastes. Or use vegetable broth
Boil all ingredients until they're soft. Let them cool a bit, then throw them in the blender until smooth. Add 2/3 cup milk, return to pot, re-boil for a couple of minutes, then enjoy. I like mine with a dollop of yogurt, sprinkling of fresh parmesan, and some crusty bread.
Ingredients:
I didn't measure anything, but
-about 1/3 head of cabbage
-about 1/2 head of cauliflower
-half of a small pie pumpkin
-a few sprigs broccoli
-a carrot for good measure
-generous sprinklings of parsley, sage, rosemary and thyme
-pepper for oomph
-little lemon juice
-salt to your own tastes. Or use vegetable broth
Boil all ingredients until they're soft. Let them cool a bit, then throw them in the blender until smooth. Add 2/3 cup milk, return to pot, re-boil for a couple of minutes, then enjoy. I like mine with a dollop of yogurt, sprinkling of fresh parmesan, and some crusty bread.
Saturday, October 16, 2010
Crustless Spinach Quiche
Erin is home for the weekend and so i made her a family favorite and thought I'd post it for the rest of you. It also was a favorite of Mom's.
1 large onion, chopped
2 pkg. frozen spinach, thawed and drained well.
3 cups shredded swiss cheese
6 eggs, beaten
1 tsp. season salt
1/2 tsp. salt
1/4 tsp. pepper
Mix well and spread into a 9 x 12 pan that has been sprayed with cooking spray. Cover with foil and bake 20 minutes covered and an additional 10 - 15 minutes uncovered until set. (at 350)
Cut into sqares to serve. These freeze well!
1 large onion, chopped
2 pkg. frozen spinach, thawed and drained well.
3 cups shredded swiss cheese
6 eggs, beaten
1 tsp. season salt
1/2 tsp. salt
1/4 tsp. pepper
Mix well and spread into a 9 x 12 pan that has been sprayed with cooking spray. Cover with foil and bake 20 minutes covered and an additional 10 - 15 minutes uncovered until set. (at 350)
Cut into sqares to serve. These freeze well!
Friday, October 8, 2010
While we're on the topic of soup...
This was a favorite of mine at Woody's Oasis in East Lansing. We'd go for lunch and get this soup, then come back at night for a plate of hummus and a pitcher of sangria. Without Woody's in close proximity, I've copied the recipe to make at home. Simply put, it's da bomb.
Lemony Lentil Soup:
two onions, finely chopped
two cups lentils
10 cups veggie broth (or salted water, if you choose)
juice of three lemons
salt and pepper to taste
parsley, garlic, cumin, cilantro to taste
couple of Tbs. olive oil
Fry onions, add lentils and H2O. Add spices. Boil on high 20 minutes, and you're good to go. I also like to throw in a couple of cups of cooked rice, for good measure (and because that's how Woody's does it).
Lemony Lentil Soup:
two onions, finely chopped
two cups lentils
10 cups veggie broth (or salted water, if you choose)
juice of three lemons
salt and pepper to taste
parsley, garlic, cumin, cilantro to taste
couple of Tbs. olive oil
Fry onions, add lentils and H2O. Add spices. Boil on high 20 minutes, and you're good to go. I also like to throw in a couple of cups of cooked rice, for good measure (and because that's how Woody's does it).
Lately, I've been eating a lot of zucchini...
And this is a soup recipe I loved making back when I had a food processor. Super good, super easy, and a good way to use your garden bounty:
4 zucchini, sliced
1 onion, diced
garlic to taste (two cloves for me)
dill to taste (a heaping tablespoon for me)
6 cups veg. broth
pepper to taste
Bring all to boil in a large pot. Cook until veggies are soft, then blend until smooth. Done and done. If you want, plop a dollop of sour cream or a sprinkling of mozzarella on top. It's also good with red pepper for a kick, mint, etc.
4 zucchini, sliced
1 onion, diced
garlic to taste (two cloves for me)
dill to taste (a heaping tablespoon for me)
6 cups veg. broth
pepper to taste
Bring all to boil in a large pot. Cook until veggies are soft, then blend until smooth. Done and done. If you want, plop a dollop of sour cream or a sprinkling of mozzarella on top. It's also good with red pepper for a kick, mint, etc.
Thursday, September 23, 2010
fragrant soup with chickpeas and vegatables
2 tablespoons olive oil
1 Spanish onion,
chopped
1/2 teaspoon kosher salt, more to taste
3/4 teaspoon ground cinnamon
3/4 teaspoon ground turmeric
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
Pinch of cayenne
2 tablespoons tomato paste
2 celery stalks, diced
1 turnip, peeled and diced
1 sweet potato, peeled and diced
1 quart chicken broth1
3/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (15 ounces) chickpeas, drained
1/2 cup chopped cilantro, more for garnish
1 tablespoon fresh lemon juiceLemon wedges, for serving.
1. Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
2. Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
3. Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.
4. Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.
Yield: 6 to 8 servings.
THIS IS INCREDIBLE! USE MORE CHICKPEAS AND VEGGIES INSTEAD OF CHICKEN
1 Spanish onion,
chopped
1/2 teaspoon kosher salt, more to taste
3/4 teaspoon ground cinnamon
3/4 teaspoon ground turmeric
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
Pinch of cayenne
2 tablespoons tomato paste
2 celery stalks, diced
1 turnip, peeled and diced
1 sweet potato, peeled and diced
1 quart chicken broth1
3/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (15 ounces) chickpeas, drained
1/2 cup chopped cilantro, more for garnish
1 tablespoon fresh lemon juiceLemon wedges, for serving.
1. Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
2. Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
3. Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.
4. Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.
Yield: 6 to 8 servings.
THIS IS INCREDIBLE! USE MORE CHICKPEAS AND VEGGIES INSTEAD OF CHICKEN
coffe braised roast with veggies
1 4-pound beef chuck roast, (see Ingredient note), trimmed of fat
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 teaspoon dried thyme
3/4 cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water
Preparation
Preheat oven to 300°F.
Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.
Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.
Julie, this is a great crock pot recipe...Duane loved it!
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 teaspoon dried thyme
3/4 cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water
Preparation
Preheat oven to 300°F.
Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.
Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.
Julie, this is a great crock pot recipe...Duane loved it!
Leek potato and spinach stew
Ingredients
1 tablespoon extra-virgin olive oil
2 links hot Italian turkey sausage (6-7 ounces), casings removed
2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well
4 cloves garlic, thinly sliced
1/8 teaspoon salt
1 cup dry white wine
1 pound new or small potatoes, halved and thinly sliced
4 cups reduced-sodium chicken broth
8 ounces spinach, stemmed and chopped (about 8 cups)
1 bunch scallions, sliced
1 15-ounce can cannellini beans, preferably no-salt-added, rinsed
1/2 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley
Preparation
Heat oil in a Dutch oven over medium heat. Add sausage and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes. Add garlic and salt and stir until fragrant, about 20 seconds. Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes. Add potatoes and broth; cover and bring to a boil. Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in beans. Cover and let stand for 1 minute. Divide among 6 soup bowls and sprinkle each portion with herbs.
You could substitute tofu for the turkey sausage...great the 2nd day!
1 tablespoon extra-virgin olive oil
2 links hot Italian turkey sausage (6-7 ounces), casings removed
2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well
4 cloves garlic, thinly sliced
1/8 teaspoon salt
1 cup dry white wine
1 pound new or small potatoes, halved and thinly sliced
4 cups reduced-sodium chicken broth
8 ounces spinach, stemmed and chopped (about 8 cups)
1 bunch scallions, sliced
1 15-ounce can cannellini beans, preferably no-salt-added, rinsed
1/2 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley
Preparation
Heat oil in a Dutch oven over medium heat. Add sausage and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes. Add garlic and salt and stir until fragrant, about 20 seconds. Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes. Add potatoes and broth; cover and bring to a boil. Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in beans. Cover and let stand for 1 minute. Divide among 6 soup bowls and sprinkle each portion with herbs.
You could substitute tofu for the turkey sausage...great the 2nd day!
Hungry Haacks: My wish list...
Hungry Haacks: My wish list...: "A. Shar's enchiladas and white chili (sans the chicken) Mom's spinach bites Erin's German pancakes and quinoa pilaf"
Kelly,
I just made the white chicken chili last night!
1 diced onion
2-3 tbsps olive oil
2 tbsp flour
2 cans great northern beans
2 sm. cans chopped green chilis
2=3 cups chicken broth
lots of cumin to taste (i use 4 tbsp's!)
salt pepper
if using chicken, roasted chicken is the best.
heat oil and sautee onions until onions are tender (2-3 min)
sprinkle flour on and stir for about 2 minutes until flour incorporates
add green chilis, stir 1 min
add beans, stir 1 min
add 1 cup broth, stir 2 min
add remainder of broth and simmer 1-2 hours
If you are not using chicken, add an additional can of beans for texture. You can also sprinkle cilantro on top if you have it around. I serve with a dab of sour cream and cheese and tortilla chips. Yum! I also must admit, I first had this at MA's!
Kelly,
I just made the white chicken chili last night!
1 diced onion
2-3 tbsps olive oil
2 tbsp flour
2 cans great northern beans
2 sm. cans chopped green chilis
2=3 cups chicken broth
lots of cumin to taste (i use 4 tbsp's!)
salt pepper
if using chicken, roasted chicken is the best.
heat oil and sautee onions until onions are tender (2-3 min)
sprinkle flour on and stir for about 2 minutes until flour incorporates
add green chilis, stir 1 min
add beans, stir 1 min
add 1 cup broth, stir 2 min
add remainder of broth and simmer 1-2 hours
If you are not using chicken, add an additional can of beans for texture. You can also sprinkle cilantro on top if you have it around. I serve with a dab of sour cream and cheese and tortilla chips. Yum! I also must admit, I first had this at MA's!
Monday, September 20, 2010
Fall pleasures
Last weekend's road trip on the scenic Peak to Peak highway from Central City to Estes Park for an unplanned overnight stay which continued the following day traversing Trail Ridge Road through Rocky Mountain National Park inspired me to bring out some of my favorite cookbooks; all by the Junior League of Denver. The changing leaves of the aspen, speckled among the pines, signals my favorite time of year and reminded me of much of the photography, by John Fielder, that is included in these cookbooks.
I want to share a recipe for some real comfort food, Mexican Spoon Bread. I serve this with my chicken enchiladas and my family loves it! This is from Colorado Cache.
Jules asked for a recipe that we made while we were in Steamboat. This is another favorite of ours. This recipe is from Colorado Collage.
MANDARIN SHRIMP PASTA
1 lb med shrimp, shelled and deveined
1 cup Italian salad dressing, divided
2 T chunky peanut butter
1 T soy sauce
1 T honey
1 1-inch piece fresh ginger root, peeled and grated
1/2 t crushed red pepper
1 T vegetable oil
1 T sesame oil
1 medium carrot, peeled and shredded
6 green onions, chopped, including tops
12 oz angel hair pasta, cooked al dente and drained
3 T chopped fresh cilantro
1 10 oz can mandarin oranges, drained
1/3 cup almonds, toasted
Marinate shrimp in 1/3 cup of the salad dressing in refrigerator, 1 hour. In small bowl, combine peanut butter, soy sauce, honey, ginger, crushed red pepper, and remaining 2/3 cup salad dressing. Whisk to blend.
In large skillet, combine vegetable oil and sesame oil over high heat. Heat until very hot but not smoking. Add carrot, cook 1 minute, stirring frequently. Add shrimp, discarding marinade, and green onions. cook, stirring constantly, until shrimp are opaque, about 3 minutes. Remove from heat.
In large bowl, combine cooked past, peanut butter mixture, shrimp mixture, and cilantro. Toss to blend, top with mandarin oranges, and sprinkle with toasted almonds. Serve hot or cold. For a variation, substitute 2 boneless, skinless chicken breasts, cut into 1-in pieces, for shrimp and add one 8 oz can slice water chestnuts, drained.
The dish without shrimp or chicken would be a great vegan dish too...or maybe with tofu! Enjoy!
Thursday, September 16, 2010
I bite!
A new project, along with the return to school and a less hectic schedule, has found me cooking much more often, and I've already got some new recipes to share... Chickpea, Sweet Potato, Quinoa Veggie Burgers?!
http://www.fitsugar.com/Recipe-Spicy-Chickpea-Barley-Quinoa-Veggie-Burger-8205066
I modified this somewhat, to delicious results:
- upped the cumin and cayenne pepper
- left out the barley; doubled the quinoa
- subbed cilantro for the parsley
- added some frozen corn and chopped scallions
Cheap, easy, nutritious, tasty. The great part about his recipe is that it's completely vegan, so it can be used cold as a hummus-like spread over toast or with veggies if you don't feel like heating a pan.
My wish list:
Kelly's Amazing Buttery Pintos (unofficially named)
A. Sue's Black Bean Salsa
Mom's Zucchini Bread (I swear, it's the BEST! All others I've had pale in comparison...)
I wish I knew what kind of soy sauce A. Mary Ann uses. I have memories of it from an amazing meal of grilled salmon and short ribs she prepared during my visit in 2001... that's how good it was.
Wednesday, September 15, 2010
My wish list...
A. Shar's enchiladas and white chili (sans the chicken)
Mom's spinach bites
Erin's German pancakes and quinoa pilaf
Mom's spinach bites
Erin's German pancakes and quinoa pilaf
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