Tag Archives: almonds

Anything Moroccan!!

I am a big fan of ethnic food, particularly anything from the Mediterranean. French, Italian, Spanish, North African and especially Moroccan. Mediterranean cuisine is so darn full of fresh, savory ingredients! I just can’t get enough. Moroccan food is particularly known for their national food the tagine, it has the unique taste of popular spices such as saffron, cumin (my favorite), cinnamon, ginger, and cilantro. Most recipes are healthy and loaded with vegetables. The delicious combination of mouth-watering flavors is what makes it unique…Oh, and what flavors!

This recipe is a stew that is on regular rotation at our house. The combination of butternut squash, red potato, chickpeas and spices works beautifully together; but the green olives give it not only a punch of color, but a salty counterpoint to the sweetness of the squash. The color of this dish alone is one of the reasons to try it. You can serve this stew over, couscous, rice or cauliflower rice (which is what I use). I also love to use my homemade cilantro-chili sauce, rather than fresh cilantro. You can find it on this blog under Indian Roasted Potatoes, February 2, 2021.

MOROCCAN STEW

INGREDIENTS:

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, medium dice
  • 1 head garlic, cloves thinly sliced
  • 3 teaspoons ground cumin
  • 1 (3-inch) cinnamon stick
  • Kosher salt & freshly ground black pepper to taste
  • 1 pound butternut squash, large dice
  • 3/4 pound (about 3 medium) red potatoes, large dice
  • 2 cups chicken or vegetable stock (homemade will really add depth)
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • Pinch of saffron
  • Zest from one lemon
  • 1 cup green olives, (I use Castelvetrano)
  • Fresh cilantro leaves for garnish
  • Toasted slivered almonds for garnish
  • Plain Greek yogurt for garnish
  • Your favorite hot sauce (optional)

INSTRUCTIONS:

  1. In a large Dutch oven, heat butter and oil over medium heat. Add onion, garlic, cumin, cinnamon, salt and pepper. Cook stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
  2. Add squash and potatoes, stir to coat, and cook for about 3-5 minutes. Add stock, chickpeas, tomatoes with their juices, and saffron. Bring mixture to a boil then reduce heat to low. Cover and simmer for 10-15 minutes, or until squash and potatoes are fork tender.
  3. Remove from heat and add lemon zest and olives. Serve over grain of choice. Garnish with cilantro, almonds and yogurt.

Serves 4-6

“Ethnic diversity adds richness to a society.” –Gary Locke

Indian Roasted Potatoes

Since I’m on a mission to lose my Covid-19 weight, I’ve been eating a lot a vegetables; and I mean a lot of vegetables!! This is not a particular hardship, since I love them. I’ve been challenging myself to keep it interesting by coming up with creative ways to serve them. Visual appeal and taste are paramount. As I have mentioned in previous posts, adding spices and condiments really change things up. This week, we are going Indian with the use of Garam Masala, which is a spice blend that includes, but not limited to coriander, cumin, black pepper, cardamom and cinnamon. This side can be made ahead and served at room temperature. I am also using my continual go-to condiment cilantro-chili sauce. I just can’t get enough of it! It is easy to make and I find that I have been putting it on my hard-boiled eggs, as well as mixing it with Greek yogurt as a dressing for chicken, or grilled flank steak salads.

INDIAN ROASTED POTATOES WITH CILANTRO-CHILI SAUCE

INGREDIENTS:

  • 3-4 Yukon gold potatoes, scrubbed and sliced 1/2 inch
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 teaspoons Garam Masala
  • 1/2 bunch cilantro, both leaves and tender stems
  • 2 green chilies, seeded and finely chopped (I use jalapeño)
  • 2 garlic cloves, pressed or grated
  • 1/4 cup sliced and toasted blanched almonds
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 cup Greek yogurt
  • 1/4 sliced green onions
  • 1 teaspoon nigella seeds or black sesame seeds (optional)

INSTRUCTIONS:

  1. Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Scrub and slice Yukon golds 1/2 inch (I use 1 medium potato per person). Place in a large bowl and drizzle olive oil; then toss with your hands. Place on parchment paper leaving 1 inch between slices. Sprinkle each slice with garam masala.
  3. Roast potato slices in oven for 40-50 minutes, turn slices over after the first 25 minutes. Potatoes are done when slightly golden and a knife slides easily through each slice.
  4. Meanwhile in a food processor, pulse to combine, 1/4 cup extra-virgin olive oil, the cilantro, chilies, garlic, almonds, lime juice, and a large pinch of salt, until it forms a chunky puree. Taste and add more salt if needed.
  5. In a small bowl, combine Greek yogurt with salt and freshly ground black pepper to taste. Thinly slice green onions, both the white and the green.
  6. On a decorative platter, spoon yogurt on the bottom. Stack your potato slices so they make a pyramid. Place small spoonful’s of cilantro-chili sauce on potatoes. Sprinkle with green onions and nigella seeds.

Serves:2-4

“Every challenge, every adversity, contains within it the seeds for opportunity and growth.”

—Roy Bennett

Sweet and Spicy!

There are times when we just have to shake it up a bit! We all have our go-to rotations for meal planning, but it is interesting how a different condiment or sauce can really take a side to the next level (thank you Yotam Ottelenghi). I also appreciate a sauce that can go with many different things, from vegetables, to chicken, lamb or fish. This sauce has it all. Even the color contrast of this dish is striking. As I mentioned last week, using the addition of a flavored olive oil is really wonderful, in this case Persian Lime. It pairs nicely with the fresh lime juice. Skip it if you don’t have it. If you have people in your family that don’t like too much heat, the Greek yogurt that accompanies this side will easily tamp it down.

Sweet potatoes are a terrific vegetable for people watching their weight. They are high in vitamin A, they support digestive and heart health, and they are rich in dietary fiber, keeping you full longer. They also stabilize your blood-sugar, fuel your brain, and since they are loaded with beta-carotene they are terrific for your eyes. So what’s not to like?

SWEET POTATOES WITH YOGURT & CILANTRO-CHILI SAUCE

INGREDIENTS:

  • 1/2 cup extra-virgin olive oil divided (Persian Lime if available)
  • 1/2 tablespoon local honey
  • Juice of 2 limes, divided
  • Kosher salt and freshly ground black pepper to taste
  • 2 1/4 pounds sweet potatoes, scrubbed and cut into 1-inch wedges
  • 1/2 bunch cilantro
  • 2 green chilies, seeded and chopped (I use jalapenos)
  • 2 garlic cloves, pressed or grated
  • 1/4 cup sliced blanched almonds
  • 1 tablespoon white wine vinegar
  • 1 cup Greek yogurt

INSTRUCTIONS:

  1. Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine 1/4 cup extra-virgin olive oil, honey, juice from 1 lime, salt and pepper to taste, and potato wedges. Toss to coat. Spread in a even layer on baking sheet, bake until tender and lightly browned in spots, about 45-55- minutes. Sprinkle with additional salt to taste.
  3. Meanwhile, in a food processor, pulse to combine 1/4 cup extra-virgin olive oil, the cilantro, chilies, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky puree. Taste and add more salt if needed.
  4. Arrange sweet potatoes on a platter; spoon sauce in dollops over the potatoes, dollop with yogurt, drizzle with some olive oil, and serve with additional sauce and yogurt on the side.

Serve 4-6

“Our very survival depends on us staying awake, to adjust to new ideas, to remain vigilant, and to face the challenge of change.” –Martin Luther King

Anyway You Slice It

I eat a lot of salads.  I never tire of the crunch factor.  The winter is a great time to step outside the box and look for salads that don’t rely on lettuce as the main ingredient.  I usually look for seasonal, stable vegetables; and brassicas are an easy solution.  Every thing from cauliflower, to broccoli, to cabbage offer creative and healthy options for salads with a seasonal flare.

Another thing to keep in mind is to include a variety of textures, color and flavor profiles.  Sweet against salty, is one I often use to help keep it interesting.  This salad has all the elements that I enjoy.  It’s colorful, crunchy, sweet and salty all at the same time.  It has great staying power and lasts for several days in the refrigerator.

Red Cabbage Salad with Dates and Feta

INGREDIENTS:

  • 1 small red cabbage (or half of a large one), halved, cored, then quartered and sliced very thin
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • Sea salt and freshly ground black pepper to taste
  • 1/4 teaspoon Aleppo pepper flakes
  • 1/2 cup pitted Medjool dates, coarsely chopped
  • 4 ounces feta, crumbled
  • 2 tablespoons flat-leaf parley, chopped
  • 1/4 cup slivered almonds, toasted

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INSTRUCTIONS:

  1.  In a large bowl, toss the cabbage with olive oil, lime juice, salt and pepper to taste.  Taste and adjust with more lime juice and salt.  It should taste well seasoned.  Let macerate on counter for 30-45 minutes, to slightly soften cabbage.
  2. Toss dressed cabbage with half of the dates. and feta.  Arrange in a bowl or on a platter, and sprinkle the rest of the dates and feta on top.  Garnish with parsley and toasted almonds.

Serves 4-6

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 “Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.””

 

Beyond Lettuce

I’m a huge fan of salads.  I could eat one everyday, particularly since we grow so many ingredients for them during the farm season.  When I was on a restricted diet following my recent surgery (the first 10 days were liquids) what I missed the most was a variety of texture.  God, just give me some crunch, something to chew!

Often times, when purchases from the farmer’s market are limited and the choice of lettuces from the grocery store are packed in plastic containers, picked over a week ago, you simply have to get out of the box.  If you want texture you have to get beyond the Honeymoon Salad (lettuce a lone!) and look for more seasonal fare.

There are many veggies that work beautifully in the winter for salads.  Try combining both fruit and vegetables like pear and butternut squash or kale, chickpeas and pomegranate seeds.  Nuts such as almonds, pine nuts or pepitas, hard-boiled eggs and hard or soft cheeses also work.  Try all kinds of cabbage, broccoli, cauliflower or one of my favorites: Brussels sprouts.

Any type of cabbage pairs well with the smokey taste of bacon or pancetta. This gives you the option of making a warm dressing with some of the fat by adding something acidic like lemon juice or vinegar.  Get creative! Seasonal winter salads can be warm or cold.  They can be the center or side of a meal. You are only limited by your own imagination!

Brussels Sprout Salad With Warm Bacon Vinaigrette:

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  • 1/4 cup red wine vinegar
  • 1 generous tablespoon whole-grain mustard
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper to taste
  • 2 shallots, thinly sliced
  • 6 slices bacon, chopped into 1/2 inch pieces
  • 2 lbs. Brussels sprouts, trimmed, halved and sliced thin using a mandolin or knife
  • 3 ounces shredded Pecorino cheese
  • 1/3 cup dried cranberries, chopped
  • 1/2 cup sliced almonds, toasted
  1. Whisk together vinegar, mustard, sugar and 1/2 teaspoon salt in small Pyrex measuring cup.  Add shallot, cover and heat in microwave for 30-60 seconds or until steaming.  Stir, then cover and let come to room temperature, about 15 minutes.
  2. Cook bacon in deep 12-inch skillet over medium-heat until crisp, stirring frequently.  Drain bacon on paper towels.  Add shallot mixture off-heat, stir until combined.  Add shredded Brussels sprouts and toss with tongs until dressing is evenly distributed and sprouts are slightly wilted, about 3 minutes.
  3. Transfer to serving bowl.  Add Pecorino, dried cranberries and almonds and toss to combine.  Season with salt and pepper to taste. Serve immediately.

IMG_1745

Serves 4-6

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“What a wild winter sound,— wild and weird, up among the ghostly hills…. I get up in the middle of the night to hear it. It is refreshing to the ear, and one delights to know that such wild creatures are among us. At this season Nature makes the most of every throb of life that can withstand her severity. ”  –John Burroughs, “The Snow-Walkers,” 1866

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