Feta Peas

Just felt like jazzing up a side dish of peas for dinner.

Ingredients
2 cups of Frozen Peas
1/4 cup crumbled Feta Cheese
1 tablespoon chopped fresh Basil
1/4 teaspoon Salt
1/8 teaspoon Black Pepper

Directions
1) Cook peas as directed
2) Stir in all other ingredients over low heat until combined.

Chicken and Sausage Jambalaya

Ingredients

1 cup chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 cup peeled and chopped tomatoes
1/2 cup chopped carrots
1//2 lb chicken breast, julienned
1/2 lb smoked sausage, cut into rounds 1/4-inch thick
3 cups chicken stock
1 1/2 cups long-grain rice
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp dry mustard
1/2 tsp dried thyme
1/4 tsp cumin
1/4 tsp cayenne
Salt to taste
2 bay leaves
2 tbsp oil

Directions
1. In a heavy skillet or Dutch oven, heat oil over medium-high heat and add onions, bell peppers, and celery. Cook until vegetables are completely cooked and browned, scrapping the bottom of the pot often, about 10 minutes.

2. Add all seasonings and cook for a few minutes longer, continue to stir and scrap the brown bits on the bottom of the pot.

3. Add the tomatoes and chicken and cook for 5 minutes, until chicken is no longer pink.

4. Add chicken stock and bring to a boil.

5. Stir in the rice and return to a boil.

6. Reduce heat to a simmer, add sausages, and cover the pot. Cook for 20 minutes or until liquid is completely absorbed and rice is fully cooked.

Zucchini Bread

Ingredients

• 3 C. Flour (I substituted Whole Wheat Flour)
• 1 t. Salt
• 1 t. Baking Soda
• 1 t. Baking Powder
• 1 T. Cinnamon
• 3 eggs
• 1 C. Canola or Vegetable Oil (I substituted Coconut Oil)
• 2¼ C. Sugar
• 1 T. Vanilla
• 3 1/2 C. Zucchini, grated (I shredded it and it was fine.) 
• *1/4 c Flax Seed (I added this although the original recipe didn't call for it.) 

Instructions

1. Grease and flour two 8x4" loaf pans. Preheat oven to 325 degrees.
2. Sift together the flour, salt, baking powder, soda, and cinnamon in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl.
4. Add the dry ingredients to the mixture, and stir until just combined. Add the zucchini and mix in until well distributed.
5. Divide batter between prepared pans.
6. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool in pan for 10 minutes. Run a butter knife around the edges remove the bread from pan.

Baked Carrot Cake Oats

I haven't been eating too many grains lately but this was calling my name.

1 cup steel cut oats (soak overnight)

1/2 tsp baking powder

1/4 tsp ginger 

1/4 tsp nutmeg

1 tsp cinnamon

1/4 tsp cardamom

1/2 tsp vanilla

1/2 cup grated carrot

pinch of sea salt

a handfull raisins(if you like)

1 egg or a chia seed egg

2 1/4 cups unsweetened almond milk

crust

1 Tbsp maple syrup

1 Tbsp cocnut oil

3/4 cup nut or seed of choice, chopped

If you soak the oats overnight they cook a bit quicker, but you can also use rolled oats. Grease your baking dish with a bit of coconut oil.  Pour all ingredients up to the crust in and bake at 375 for about 40 minutes.  I took mine out and gave it a stir at about 20 min just to redistribute the liquid.  When it is starting to thicken sprinkle the crust/nut mixture on top and bake for another 15 min or until the nuts start to brown a bit. This will thicken as it cools and sets so its ok if its a bit wiggly coming out of the oven. With 1 cup of steel cut oats this makes 4 servings, they are about 425 calories each, mostly from the nuts.

Shaved Asparagus Salad with Citrus Vinaigrette

Ingredients
1 pound thick Asparagus ($2.63)
1 wedge Pecorino-romano cheese ($4.99/Wedge)
1/2 tsp. Grated lemon peel ($1.25)
2 Tbsp. Lemon juice
1/2 tsp. Grated orange peel ($1.00)
2 Tbsp. Orange juice
1 Tbsp. White Wine Vinegar
1/4 c. EVOO
Course salt and freshly ground black pepper
2 oz Walnuts or Pecans ($3.99/Bag)

Directions
Do not remove the tough ends from the asparagus spears. Hold the tough end of the spear on a cutting board and draw a vegetable peeler down to create thin ribbons. Place the ribbons in a bowl and throw away the tough ends.

Hold the wedge of cheese and draw the vegetable peeler down the side to create ribbons and add to the bowl. In a 2-cup glass measuring cup, whisk together lemon peel and juice, orange peel and juice and vinegar. Whisk in olive oil slowly.

Place asparagus on a platter or bowl, poor dressing over top and garnish with pecans and more cheese.

Moroccan Chickpea Soup (Harira)

Prep time: 20 minutes
Cooking time: 45 minutes

The recipe yields about 2 quarts of soup. Leftovers keep for a few days in the refrigerator. Or they can be frozen for up to six months. Find the original recipe here: http://www.kitchenriffs.com/2014/01/moroccan-chickpea-soup-harira.html

Ingredients

• 3/4 lb boneless, skinless chicken thighs (I used a cooked whole chicken) ($5.99)
• 1 medium red onion ($.90)
• 1 rib celery ($1.00/Bunch)
• 2 tablespoons olive oil (may substitute butter/Ghee; see Notes)
• Salt to taste
• 2 tablespoons fresh parsley, chopped ($.89)
• 2 tablespoons fresh cilantro, chopped ($.89)
• 2 cans Organic chickpeas, drained and rinsed ($2.50)
• 3/4 cup dried lentils, rinsed ($1.19)
• 1 teaspoon cinnamon
• 1 teaspoon ground turmeric
• 1/4 teaspoon dried ginger
• Pinch of saffron ($4.99 from World Market)
• 6+ cups water (I used water and Organic Chicken Broth I had leftover)
• 1 15-ounce can diced tomatoes ($.88)
• 1/2 cup small soup pasta (I used Divinci Orzo ($2.19/bag))
• Squirt of Sriracha sauce for garnish (optional)

Directions

1. Dice the chicken thighs and onions into 1/2 inch cubes. Wash the celery and peel off the strings, then chop the celery into pieces a bit smaller than 1/2 inch.
2. Heat a 4-quart soup kettle or Dutch oven on medium heat. When hot, add the oil and let it warm about 15 seconds. Add the diced chicken and season with salt. Sauté for a few minutes until it begins to brown.
3. Add the chopped onion and celery. Cook until the onion is soft but not cooked through (about 5 minutes).
4. Wash the parsley and cilantro, and chop the leaves until you have 2 tablespoons of each. Set aside.
5. Drain the chickpeas into a colander and rinse. Set aside.
6. Sort through the lentils, looking for dirt or pebbles. Rinse and set aside.
7. By this point, the onion should be soft. Add the cinnamon, turmeric, dried ginger, and saffron (if using) to the chicken and onion mixture. Stir briefly to incorporate.
8. Add the water and the diced tomatoes. Add the chickpeas and lentils. Bring the mixture to a simmer, then set a timer for 30 minutes.
9. At the 30-minute mark, taste the soup and add salt if necessary. Take a look at the liquid level, and add a bit if necessary. Add the pasta, stir, and simmer for another 15 minutes. Stir from time to time so the pasta doesn’t settle on the bottom and stick.
10. Garnish with chopped parsley and/or cilantro, if desired. Garnish with Sriracha sauce for a bit of heat.

Notes from the website:

• If you were making this soup in Morocco, you’d probably use a fermented butter called smen for browning the meat, onions, and celery in Steps 2 and 3. Smen is somewhat similar to Indian ghee (which you could use as a substitute ingredient). But olive oil is also widely used in Moroccan cooking—and easier for cooks in the West to obtain.
• BTW, smen develops more flavor as it ages (like some wines). If people can afford to, they often allow it to age for years before using it.
• Although there’s meat in this dish, it’s more a seasoning than a significant ingredient. Recipes for Harira most often feature lamb, though chicken and beef are often used too.
• How much water to use in this dish is a bit of a judgment call. It depends in part on how thick you want the soup to be. As written, the recipe produces soup with a fairly thick consistency, so you may want to dilute it. Of course, your yield amount for this recipe will depend on how much liquid you end up using.
• Real saffron is ideal for this dish (though in much of Morocco, people commonly use the artificial stuff). You can leave this ingredient out if you wish, though it does add a nice undertone.
• Traditionally, Harira is thickened with a mixture of flour and water (used instead of, or in addition to, dried pasta). If you’d like to try this, just mix 2 or 3 tablespoons of flour with 3 to 4 tablespoons of water. Then add this mixture to the soup about 5 minutes before serving.
• In parts of Morocco, the flour-and-water thickener is mixed a day ahead of time. This allows the mixture to acquire an interesting flavor that’s almost yeast-like. In fact, I suspect that some wild airborne yeast cells do settle on the mixture and begin fermenting.
• Some cooks like to add an egg or two to Harira shortly before serving it (the eggs cook to the consistency of those found in Hot and Sour Soup or Egg Drop soup).
• Some recipes also call for adding lemon juice right at the end. This provides a nice sharp note, and is worth experimenting with.
• Sriracha sauce would not be used in Morocco. Instead, people would use harissa—a flavorful sauce made from hot chiles. You can buy commercially prepared harissa (or make your own). But since Sriracha is a pretty common pantry staple these days, that’s what I specify for this dish. Its flavor is different from that of harissa, but it works well.
• Although Harira commonly is served as a starter dish, it’s hearty enough for a main course. Just add a salad and/or some bread, and you’re good to go.

Asian Fried Quinoa with Kale

http://crandlecakes.com/2014/01/09/asian-style-fried-quinoa-with-vegetables-gf/

Serves 1

2 Tablespoons olive or vegetable oil
¼ cup onion, diced
1 garlic clove, sliced
¼ teaspoon ground ginger
¼ teaspoon pepper flakes (optional)
2 cups thinly sliced kale
¼ cup chopped carrots (about 1-cm cubes works well)
¼ cup frozen green peas
1 cup cooked quinoa
1 egg
1 Tablespoon soy sauce (use the gluten-free kind if desired)
1 teaspoon sesame oil for garnish (optional)
Sriracha or sambal oelek

1. In large skillet, heat olive oil over medium-high heat. Sweat onion for 1-2 minutes, then add garlic, pepper flakes, and ginger. When translucent but not browned, add carrots and peas. When peas are bright green and no longer icy and carrots are beginning to soften (about 4-5 minutes), add kale and wilt slightly, about 3 minutes (for softer kale, cook up to 6 minutes). At this stage, I added about 2 Tablespoons of water because the vegetables were beginning to stick. If you need to add water at this stage, make sure it fully evaporates before moving on.

2. When vegetables are softened, add quinoa, stir, and let sit 1 minute to brown a bit. Stir and let sit again, 1 more minute.

3. When quinoa is warmed through and crisped on some spots, make a well in the middle of the pan and crack the egg into it. Scramble the egg in the well and then mix into the quinoa (about 30 seconds.)

4. Just as egg finishes cooking, stir in soy sauce and remove from heat.

5. Serve immediately with a drizzle of sesame oil and sriracha or sambal oelek.