Recipes

Potato Chickpea Stew

We have been doing pretty well at not gaining the Quarantine 15, but eating healthier is always a good idea. We have started swapping out a few meals during the week to vegetarian/plant-based, and with recipes like this potato chickpea stew we don’t miss the meat at all. It is easily adaptable for what you have on hand, and you can add the protein of your choice (or not).

1 tablespoon vegetable oil
2 carrots
1 stalk celery
4 medium potatoes
1 red or orange bell pepper
1 tablespoon chopped garlic
1 tablespoon garam masala
1 teaspoon 5-spice mix
1 teaspoon cumin
1/2 cup onion
1 can chickpeas, drained
2 cups vegetable broth
4 tablespoons raisins
1/2 cup cashew pieces
3 cups spinach or kale leaves, roughly chopped
1/4 cup cilantro leaves, chopped
1 small lemon, cut in half
1 tablespoon peanut or almond butter (optional)

In a small dry pan, cook the cashew pieces over low heat for 2-3 minutes until smelling toasted. Remove from heat and put in a small bowl.

Wash and dice the potatoes into 1/2 inch cubes, and cut the bell pepper, carrots, and celery into bite-sized pieces. Heat the vegetable oil in a large skillet over medium-high heat. Add the carrot, potato, celery, garam masala, 5-spice, and cumin. Saute for 2 minutes, then add the bell pepper, garlic and onion.

Add the vegetable broth to the skillet and bring to a boil. Let boil for 3 minutes, then stir in the drained chickpeas and raisins. Place the lemon halves in the pan. Cover and turn the heat down to medium-low. Simmer 15-20 minutes (until the potatoes are tender). Gently stir in the peanut or almond butter, and turn to low. Cook for 5 more minutes.

Stir in the spinach or kale and let the leaves wilt for 1-2 minutes. Stir in the cilantro leaves and top with the toasted cashews.

This is good by itself, but you could also serve it over rice, or with buttered naan or garlic bread on the side.

Easy peanut butter cookies

Did you ever get the craving for something sweet to snack on that was easy to make with only a few ingredients? This one is for you! I love cookies and coffee as a quick mid-morning snack when I’m at work. Just one or two cookies will tide me over until lunchtime. You can change it up by adding shredded coconut, raisins, or chocolate chips.

1/2 cup chunky peanut butter
1/2 cup smooth peanut butter
1/2 cup sugar
1/2 cup brown sugar (packed)
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon flour
1/2 cup chocolate chips (optional)

Mix together the peanut butter(s), sugar, brown sugar, salt, and baking soda until well combined. Add in the vanilla extract, egg and flour, and beat until combined. Fold in the chocolate chips, cover the bowl, and chill the dough in the refrigerator for an hour.

Heat the oven to 350°F and line a baking sheet with parchment paper or a silicone sheet.

Remove the dough from the refrigerator. Form the dough into small balls about the size of a walnut, then shape into an oval. Gently pinch the middle of the oval together so that it has a rough peanut shape. Use a fork to make the crisscross marks gently on the cookies. If the dough sticks to the fork, dip the tines in cold water first.

Place on prepared baking sheet about two inches apart, and bake for 10-12 minutes. If you like softer cookies, take them out at about 10 minutes. If you want to put frosting in the middle to sandwich them, leave them in closer to 12 minutes.

Let the cookies cool on the baking sheet for 2-3 minutes before moving to a rack to finish cooling. Store in a covered container.

You can leave out the chocolate chips, or add in other goodies to your liking.

Apple and Shaved Fennel Salad

1 tablespoons lemon juice
1/4 teaspoon fine sea salt
 Freshly ground black pepper
1/8 cup extra-virgin olive oil
1 large or 2 small fennel bulb(s), thinly sliced
1 Granny Smith apple, halved and cored, thinly sliced or cubed
(you can also use whatever apple you have on hand)
1 celery stalk, thinly sliced
1/4 cup fennel fronds or parsley leaves, roughly chopped
1/4 cup toasted walnuts
1 ½ ounces Parmesan cheese, shaved (about 2/3 cup)

  1. In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in the olive oil, and whisk briskly until dressing is emulsified. Taste and add more lemon juice or salt if needed.
  2. Place the walnuts in a dry pan and heat over medium-low heat, stirring occasionally. Keep an eye on it so the oil in the nuts does not burn. After 3-5 minutes, remove from heat and dice when cool. Set aside.
  3. In a large bowl, combine the apple, celery, fennel, and walnuts.
  4. Toss the fennel, apple, walnuts, and celery with the dressing. Fold in fennel fronds or parsley, and top with Parmesan cheese just before serving.

    NOTE: Dressing can be made the day before serving, and stored in the refrigerator. Toss with salad ingredients up to 1 hour before serving.

*optional substitutions:
almonds or pecans for walnuts;
gorgonzola or blue cheese for the Parmesan cheese;
mint or basil for part or all of the parsley

Roasted Beets with Pumpkin Seed Pesto

3 large beets, roots intact but tops trimmed off
salt

Pesto
2 garlic cloves, minced
1 cups packed fresh flat-leaf parsley
3 tablespoons packed fresh mint leaves
1/4 cup pumpkin seeds, toasted
1/8 cup olive oil
3 tablespoons lemon juice
salt

Finishing
salt
2 tablespoons olive oil
2 tablespoons loosely packed fresh mint leaves, julienned or minced
2 tablespoon fresh-leaf parsley leaves, julienned or minced

For the salad

  1. Bring a medium pot of water to a boil. Salt the water, then add the beets and simmer for 25 to 30 minutes, or until fork-tender. Alternately, you can cook the beets in a pressure cooker under high pressure for 15-20 minutes with a cup of water added. Let naturally pressure release for 5 minutes, then manual release the rest of the steam.
  2. Drain the beets and rinse under cold water, using your fingers to rub off the skins off. Set the beets aside and let cool.
  3. In a food processor, combine the garlic, parsley, mint, pepitas, olive oil, and lemon juice. Pulse until very well combined. Season with salt. If the pesto is too thick, add water a tablespoon at a time until the desired consistency is reached.
  4. Slice the beet into rounds or wedges, place on a platter, and lightly season with salt. Drizzle the beets with the pesto and olive oil, then sprinkle with the mint and parsley leaves. Serve immediately, or refrigerate and serve chilled.

**optional substitutions:
substitute cilantro for part of the parsley in the pesto or finishing herbs;
swap out toasted sesame oil for the olive oil drizzle 

Roasted Carrot Hummus

1 cup baby carrots**
3 cloves whole garlic, peeled (or 1 1/2 teaspoons minced garlic)
2 tablespoons and 1/2 cup extra-virgin olive oil, divided
3/4 teaspoon salt
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper or red pepper flakes (optional)

Serve with:
Root vegetable chips, pita chips, celery sticks, tortilla strips, toast points

Photo by mali maeder on Pexels.com

Preheat the oven to 425 degrees F.

On a rimmed baking pan, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are soft, about 15 minutes. Remove from the oven and let cool.

Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne pepper or red pepper flakes, and 1/4 teaspoon salt. Puree until smooth and has an even color overall. If the hummus is too dry, add water a tablespoon at a time and blend until the consistency you want.

Make sure to taste the hummus at this point and see if you want to adjust it with additional salt or seasonings.

Serve with root vegetable chips, pita chips, tortilla strips, celery sticks, or toast points for dipping.

**You can use 8 ounces carrots that have been peeled and cut into 1-inch strips.

Baked Sea Scallops

  • 16 sea scallops, rinsed and drained (**see substitutions below)
  • 5 tablespoons unsalted butter, melted
  • 5 cloves garlic, minced
  • 2 shallots, chopped
  • 3 pinches ground nutmeg
  • 1 pinch salt and pepper (to taste)
  • 1 cup bread crumbs
  • 4 tablespoons olive oil
  • ¼ cup chopped fresh parsley
  • 1 lemon wedges for garnish
Photo by Tanya Gorelova on Pexels.com

Preheat oven to 425 degrees F.

Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.

In a separate bowl, combine bread crumbs and olive oil, then sprinkle on top of scallops.

Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with chopped parsley, and serve with lemon wedges on the side.

**Substitutions: If you are not a fan of scallops, you can swap them out for ½-1 lb of shrimp or white fish. The cooking time should be adjusted to 8-12 minutes for shrimp. Cooking time for fish should be about the same as for scallops, but it will depend on the thickness of the pieces.

Coriander Drop Cookies

·         1 cup vegetable shortening

·         1 cup sugar

·         1 teaspoon vanilla extract

·         2 eggs

·         3 cups flour

·         1 teaspoon baking powder

·         3⁄4 teaspoon salt

·         2 teaspoons coriander

Preheat oven to 400 degrees F.

Cream the shortening until fluffy, then gradually add in the sugar and beat until light.

Add the vanilla, then the eggs, one at a time, beating after each egg until blended.

Sift together the flour, baking powder, salt, and coriander.

Add the sifted dry ingredients to the shortening-egg mixture and mix well.

Drop by teaspoonfuls onto a lightly greased cookie sheet; you can also use parchment paper or silicone sheet instead of greasing the cookie sheet.

Bake about 10 minutes until done.

Easy Bechamel Sauce

  • 5 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 quart milk
  • 2 teaspoons salt
  • ¼ teaspoon freshly grated nutmeg

Melt the butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden color, about 7 minutes.

Increase heat to medium-high and slowly whisk in milk until thickened by the roux (cooked flour mixture). Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until smooth and thickens, about 10 to 20 minutes. Once the sauce no longer tastes gritty, season with salt and nutmeg.

Buttermilk Ranch Dressing

Makes about 1 1/2 cups

  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/8 teaspoon paprika
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 Tbsp chopped fresh parsley
  • 1 teaspoon chopped fresh chives
  • 1/4 teaspoon of dry dill (or a teaspoon chopped fresh)

In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Store covered in the fridge for up to a week.

Spice Blends

Jamaican Jerk Seasoning

Spread some on salmon or ribs before grilling or add into a brown sugar marinade for chicken.

  • 1 tablespoon garlic powder
  • 2 to 3 teaspoons cayenne pepper
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

Combine all ingredients; store in an airtight container for up to 3 months.


Baharat Seasoning

Baharat, a Middle Eastern spice combines cardamom, coriander seeds, cinnamon, and cloves. Stir some into your next vegetable dish, or mix some with lime juice and oil for a savory marinade.

  • 1 1/2 tablespoons dried mint
    • 1 tablespoon dried oregano
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons ground coriander
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons ground nutmeg
    • 1 tablespoon ground black pepper**

Using a spice grinder or mortar and pestle, mash the ingredients together for 2 to 3 minutes.

**You can substitute white pepper if you want a less spicy blend.


Cajun Seasoning

Makes about 2 cups

  • 4 tablespoons paprika
    • 3 tablespoons dried granulated onion
    • 3 tablespoons dried granulated garlic
    • 1/4 cup cayenne pepper
    • 2 tablespoons white pepper
    • 3 tablespoons finely ground black pepper
    • 1 1/2 tablespoons ground thyme
    • 1 1/2 tablespoons ground oregano
    • 2 tablespoons ground New Mexican chile
    • 1 tablespoon ground chipotle chile

Combine the paprika, onion, garlic, cayenne, white pepper, black pepper, thyme, oregano, New Mexican chile, and chipotle chile in a bowl. Store in a covered container up to 6 months.

Substitutions: You can use hot or smoked paprika instead of regular to change the flavor. This recipe doesn’t call for any salt, do remember to salt your ingredients in addition to using the spice in a recipe.


Everything Bagel Spice

  • 2 ½ teaspoons poppy seeds
  • 2 ½ teaspoons sesame seeds
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Combine ingredients together and store in an airtight jar.


Garam Malsala Powder

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon 
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.


Five-Spice Powder

3 tablespoons cinnamon
6 star anise or 2 teaspoons anise seeds
1 1⁄2 teaspoons fennel seeds
1 1⁄2 teaspoons Szechuan peppercorns or 1 1/2 teaspoons whole black peppercorns
3⁄4 teaspoon ground cloves

Combine all ingredients in blender or coffee grinder. Blend until finely ground. Store in airtight container. It will keep up to 2 months.

Note: For a more intense flavor, toast the whole spices in a dry pan for a few minutes.

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