Foodie Fridays: Curried Chicken Salad with Apples and Raisins

We have been having a prolonged heat wave here in Santa Fe, which means that I practically live on salad meals to cope.  I happened to have a couple of apples that needed to be used up, and decided that a Curried Chicken Salad with Apples and Raisins would be the perfect way to do so.  The one complaint I always have with chicken salads is that they tend to be a bit bland.  My solution to that problem was to add some tajin, a chili pepper, lime, and salt blend that managed to spice up the salad nicely without being too spicy.  I have already made this recipe twice and as long as the heat wave continues I know I will make it again soon.  I hope you enjoy this as much as I do!

Curried Chicken Salad with Apples and Raisins

1/3 C. low-fat mayonnaise (I used Vegenaise)
1 tsp. curry powder
1/2 tsp. tajin
2 tsp. water
1 C. diced cooked chicken
1 apple, diced
1/2 C. diced celery
1/4 C. raisins
1/4 C.  peanuts
1/4 C. cashews (optional)

Combine mayonnaise, curry powder, tajin, and water in a medium bowl, stirring with a whisk until well blended.  Add the chicken, apple, celery, raisins, and nuts; stir mixture well to combine (add more mayo if mixture seems too dry).  Cover and chill.  Serves 2-3.

Foodie Fridays: Sheet Pan Gnocchi with Sausage and Peppers

I love how quick and easy sheet pans dinners are to make, and I have posted several recipes for them on this blog.  Sheet Pan Gnocchi with Sausage and Peppers is another variation using ingredients that work well together and cook to perfection in the oven.  Best of all, I usually have most if not all of these ingredients on hand, which makes it even easier to get dinner ready almost effortlessly!  I do have to admit, though, that I never actually use a sheet pan - I always use a 9x13-inch baking pan instead, as I find that I am less likely to toss ingredients all over the kitchen using a deeper pan.  Everything roasts just fine as long as the pan is not overfilled, so I will stick to my pan of choice (I will still call this a sheet pan dinner, though!).

Sheet Pan Gnocchi with Sausage and Peppers

1 lb. precooked sausage, sliced (I used smoked turkey sausage)
2 bell peppers, sliced
1 yellow onion, sliced
1 package (16 oz.) gnocchi (I used pumpkin gnocchi)
2 T. olive oil (I used half garlic-flavored olive oil and half plain)
2 tsp. Italian seasoning
½ tsp. garlic powder (I omitted this)
¼ tsp. salt
⅛ tsp. black pepper (optional)

Add all ingredients to a 9x13-inch baking pan.  Use a large spoon or spatula to toss the ingredients around so that everything is coated with oil and spices.  Spread in an even layer.

Bake at 400℉ for 20-25 minutes, until the gnocchi and sausage are golden brown.

Spoon the gnocchi mixture into serving bowls.  If desired, top with an extra drizzle of olive oil (about 1 tsp. per serving), grated parmesan, and chopped parsley.  Serves 4.

All the lovely colors in this pan just make me happy! 😊

Foodie Fridays: Eggplant and Tomato Pasta

We have had a very mild October, with only one night close to freezing, and my vegetable garden is still producing.  I finally harvested the last of the eggplant before cutting down the plants, and decided that a recipe I found for Eggplant and Tomato Pasta was the perfect way to prepare it.  Ziti is the pasta that is usually used in this recipe, but I had small shells so I used those instead and I think I prefer them.  I also still have fresh basil so I added a generous amount to the pasta.  It will not be long before a hard freeze brings an end to my vegetable garden, but this pasta was a great way for me to use up some of the last of my harvest, and is simple and tasty enough to be worth making again with grocery store produce at any time of the year.

Eggplant and Tomato Pasta

1 large eggplant, cut into pasta-sized pieces
4-6 T. olive oil
2 cloves garlic, minced
1 can (14 oz.) diced tomatoes (I used unsalted)
1 can (8 oz.) tomato sauce (I used unsalted)
1 tsp. dried Italian seasoning
8 oz. short pasta (I used small shells)
salt to taste
2-4 T. roughly torn fresh basil leaves
1 package (8 oz.) fresh mozzarella pearls

In a wok or large skillet, heat the oil over medium high heat.  Add the eggplant and stir-fry or sauté until golden brown and very soft, about 20 minutes, adding about 1/4 tsp. salt halfway through cooking.  (Add more oil as needed to prevent the eggplant from drying out.)
 

Push the eggplant to the sides and add the garlic.  Cook until slightly soft, about one minute.  Add the tomatoes, tomato sauce, Italian seasoning, and 1/2 tsp. salt and bring to a gentle simmer.  Remove from the heat and set aside to cool slightly.


Cook the pasta in a large pot of boiling salted water until al dente.  Reserve 1/2 C. of the pasta water and drain.


Add the pasta and basil to the sauce and toss until the pasta is coated and glossy.  Taste and adjust the seasoning.  Stir in the pasta water if needed (I did not need to add any).  Spoon individual servings into bowls, divide the mozzarella pearls among the bowls, and stir them in.  Serves 4.

Note: If you have leftovers, reheat in the microwave before adding the mozzarella so that the cheese does not get too melted and stringy when serving.

Foodie Fridays: Easy Lemon Ricotta Pasta and Spinach

Looking for an easy recipe to use up some leftover ricotta cheese, I found one for Easy Lemon Ricotta Pasta and Spinach which turned out to be absolutely delicious!  It truly was very easy to make, the only tricky part being not to add more cooking liquid than needed to achieve the ideal creamy texture.  Whole milk ricotta is recommended, but I only had the part skim type and it worked just fine.  I always buy whole wheat pasta because I prefer it, and used whole wheat spaghetti for this recipe.  I loved this pasta dish so much that I look forward to making it again using the spinach that is currently growing in my garden.  Time to buy more ricotta cheese!

Easy Lemon Ricotta Pasta and Spinach

1 C. ricotta cheese
1/3 C. grated Parmesan
zest and juice of 1 lemon
1 T. olive oil
1 clove garlic, minced
salt and pepper to taste
8 oz. long or medium pasta (like spaghetti, linguine, penne, fusilli)
8 oz. baby spinach

In a medium bowl, combine the ricotta, Parmesan, lemon zest and juice, olive oil, and garlic.  Season with salt and pepper.  Stir until well combined and taste for seasoning.

In a large pot of boiling salted water, cook the pasta according to package directions until al dente.  During the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then stir the spinach into the pot.  After 1 minute, drain and return pasta and spinach to the pot.

Add the ricotta sauce and half of the reserved cooking water to the pot.  Stir well to evenly coat the pasta in the sauce, adding more cooking water as needed to reach a smooth and creamy texture.

Serve immediately, garnished with Parmesan, a drizzle of olive oil, and lemon wedges if desired.  Serves 2-3.

Note: Add the pasta water gradually, as you might not need all of it (the pasta should be moist but the flavor should not be watered down).  If you need more liquid, add some milk.

Foodie Fridays: Mexican Chicken Soup

New Mexico is the only place I have ever lived where cilantro has thrived in my garden.  This herb loves the warm, dry, and sunny climate, and is so vigorous here that it is a reseeding annual - once planted and allowed to go to seed it will come back year after year.  Recently my neighbor, who has been gardening for decades here, gave me some of his excess cilantro that comes up in his cold frame annually (my cilantro comes back outdoors and is still too small to harvest).  He gave me quite a lot so I looked for a recipe that called for a good bit of cilantro.  This Mexican Chicken Soup was the result, and I love it!  Be forewarned, however, that not everyone is fond of this herb (including my husband) so this soup is for cilantro lovers only.  I am one of those people who likes to double the amount of cilantro in any recipe that calls for it, so it was perfect for me, but I will be finishing this soup on my own.

I made a couple of changes besides doubling the cilantro.  I forgot to get a jalapeno pepper so I substituted a small can of fire roasted green chiles instead, and since I had a container of refrigerated fresh salsa I used that instead of canned tomatoes.  I added a generous amount of tajin seasoning to add more chile and lime flavoring as well as some salt, and also put in a small amount of maple balsamic vinegar to add a touch of sweetness.  Since store-bought chicken stock comes in a 4-cup container, I just added 2 cups of water rather than use half of another box, and the flavor was fine.  For all of you fellow cilantro lovers out there, this soup is for you!

Mexican Chicken Soup

2 T. olive oil
2 stalks celery, chopped
1 onion, chopped
1 jalapeño pepper, diced*
4 cloves garlic, crushed
1 can (15 oz.) diced tomatoes with green chilies**
6 C. chicken stock (or 4 C. broth and 2 C. water)
1 tsp. cumin
1-1 1/2 lbs. chicken breasts or tenders
1 lime, juiced
1/2 bunch fresh cilantro, chopped
2 tsp. tajin seasoning
1 T. maple balsamic vinegar
1 avocado, sliced
1 lime, cut into wedges

Heat olive oil in a soup pot over medium heat.  Sauté celery, onion, and jalapeño pepper until tender, about 10 minutes.  Add the garlic and sauté one minute.

Add the canned tomatoes, chicken broth, cumin, and chicken.  Cook over medium heat until the chicken is tender (I let it cook for about an hour).

Remove the chicken breasts or tenders from the soup, allow to cool slightly, and tear them into chunks or shreds.  Return the chicken to the pot.  Stir in the lime juice, cilantro, tajin seasoning, and maple balsamic vinegar.  Taste for seasoning and adjust as needed.

Serve the soup in large bowls with slices of avocado and lime.  Serves 6.

*I used a small (4 oz.) can of fire roasted chopped green chiles (add to soup with the tomatoes).
**I used one container of fresh refrigerated salsa.

Foodie Fridays: Chorizo Chickpea Stew

During a recent cold snap here I came across a recipe for Chorizo Chickpea Stew that sounded simple as well as satisfying for dinner on a frigid day.  I happened to have a package of chicken chorizo sausage in the freezer as well as most of the other ingredients I needed on hand, so I gave it a try.  It is delicious!  The chorizo adds just enough spiciness, and the stew was hearty enough for a filling meal.  I made some brown rice, and my husband had made some cornbread earlier in the day, so we had both with the stew.  I really liked the addition of some leftover cooked shrimp I had, and the greens fulfilled my requirement for a nutritious vegetable addition, so I would likely modify the recipe with these additions again the next time I make it.  If you are looking for a good cold weather meal, I highly recommend this stew!

Chickpea Chorizo Stew

1 1/2 T. olive oil
8-12  oz. chorizo, halved and sliced (or other smoked sausage)*
2 cloves garlic, minced
1/2 tsp. dried thyme
1/2 tsp. smoked paprika
1 bay leaf
1 can (14 oz.) crushed tomatoes (see Notes)
1 can (14 oz.) chickpeas , drained
1 cup chicken stock/broth (I used water)
3 oz. (a few handfuls) baby kale or other greens
1/4 tsp. salt
1/4 tsp. black pepper (optional)

Heat the olive oil in a large saucepan over medium-high heat. Add the chorizo and cook for 3 minutes or until golden.  Add the garlic, thyme, paprika, and bay leaf.  Stir for 1 minute.

Add the tomatoes, chickpeas, chicken stock, greens, salt, and pepper. Stir and bring to a simmer.  Lower the heat down to medium low so that it is simmering very gently.  Cook for 15 minutes, uncovered, stirring regularly, until the sauce has reduced and thickened.

Discard the bay leaf and serve.  Serves 3-4.

Notes:  I did not have canned tomatoes, so I substituted one can (6 oz.) tomato paste, one can (8 oz.) unsalted tomato sauce, and four small fresh tomatoes instead.  I also had some leftover cooked store-bought shrimp flavored with citrus and rosemary that I added at the very end and heated through.

I served this with brown rice and cornbread, but you can serve it with bread, quinoa, or even pasta if you prefer.  Leftovers (if you have any!) will keep for several days in the fridge, or 3 months in the freezer.

*I used Boar’s Head Chorizo All Natural Chicken Sausage.

Foodie Fridays: Pumpkin Lasagna

I finally have a new recipe to share, and it is incredibly delicious!  Before my dog Ruby got sick with pancreatitis, I always put canned pumpkin in her food at every meal.  Pancreatitis causes a marked loss of appetite, so I stopped adding the pumpkin in her food to make it more tempting for her.  As a result, I had eight cans of pumpkin purée just languishing in the pantry!  I have been looking for recipes that call for canned pumpkin but are not for baked goods.  I have already made pumpkin soup, but the recipe I found for Pumpkin Lasagna is so much tastier than mere soup.  The only change I made was to add some turkey sausage crumbles which I happened to have left over.  This is totally optional, but I think it really enhances the flavor as the sausage seasonings complement the pumpkin sauce so well.  If you too have an excess of canned pumpkin in your pantry (or even if you don't), you should give this recipe a try!

Pumpkin Lasagna

1 T. olive oil
1/2 lb. sliced fresh mushrooms
1 small onion, chopped
1 1/2 C. Jimmy Dean Turkey Sausage Crumbles (optional)
1 can (15 oz.) pumpkin purée
1/2 cup half 'n half
1 tsp. dried sage
1/4 tsp. salt
9 no-cook lasagna noodles
1 C. reduced-fat ricotta cheese
1 C. shredded part-skim mozzarella cheese
3/4 C. shredded Parmesan cheese

Heat the olive oil in a small skillet over medium heat.  Sauté the mushrooms and onion until tender.  Add the sausage and heat through; set aside.  In a small bowl, combine the pumpkin, cream, sage, and salt.

Spread 1/2 C. pumpkin sauce in a greased 11x7-inch baking dish.  Top with 3 noodles.  Spread 1/2 C. pumpkin sauce to edges of noodles.  Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella, and 1/4 cup Parmesan cheese.  Repeat layers.  Top with remaining noodles and sauce.  Cover with foil.

Bake at 375 degrees for 45 minutes.  Uncover and top with remaining Parmesan cheese.  Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.  Serves 6.

Note: Cover unbaked lasagna to freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Foodie Fridays: Roasted Cauliflower with Gnocchi and Ham

I came up with this recipe as a way to use up a head of cauliflower that had been sitting in our fridge for too long, and was truly surprised when it turned out to be absolutely delicious!  While it does take a while to roast, this dish is very easy to put together and is ready to serve in under an hour.  The amounts of all ingredients used are flexible, and you could substitute any vegetables you happen to have on hand (although I highly recommend the combination I listed).  I love easy sheet pan dinners, and this is one that I look forward to making again.

Roasted Cauliflower with Gnocchi and Ham

1 head cauliflower, cut into florets (I used orange)
8 oz. (1/2 bag) baby carrots, halved lengthwise if large
1 small red onion, cut into chunks
1/4 tsp. salt
4 T. olive oil
1 package (1 lb.) potato gnocchi
2 lbs. ham, cut into chunks (I used turkey ham)
1-2 tsp. tajin seasoning

Combine the cauliflower, carrots, and onion in a large baking pan.  Season with the salt and toss with 2 T. olive oil.  Roast at 400 degrees for 15 minutes.

Remove the pan from the oven.  Toss the vegetables.  Stir in the gnocchi, ham, and remaining 2 T. olive oil and toss well to combine.  Return to the oven and roast for 15 more minutes.

Remove the pan from the oven.  Season the vegetables with the tajin seasoning.  Return to the oven and roast for 10 minutes.

Turn off the oven and let the pan sit in the hot oven for another 10 minutes before serving.  Serves 6-8.

Foodie Fridays: Garlic Butter Creamed Corn Chicken

One of my favorite sources for interesting recipes is the Half Baked Harvest website.  I have tried several that I have posted here on my blog, and have many more bookmarked to try in the future.  One recipe that I made a recently is Garlic Butter Creamed Corn Chicken, and once again I was not disappointed.  The recipe is pretty easy to make and quite a satisfying meal for a cold day.  As usual I made some minor changes based on what I had available.  I also prepared the chicken by tossing it with all of the coating ingredients in a large plastic bag, which is a quick and less messy way to combine everything.  Be careful not to overcook the chicken when browning (as I did) or it will become a bit dry.  Otherwise the recipe turned out quite well, and is one I will be making again.  I highly recommend checking out the website for even more great recipes!

Garlic Butter Creamed Corn Chicken

1 1/2 lb. boneless, skinless chicken breasts or thighs (I used chicken tenders)
2 T. olive oil
1 tsp. dried basil
salt and pepper to taste
1/4 C. flour
4 slices thick cut bacon, chopped (I used precooked chicken bacon)
1 small onion, diced
2 T. butter
2 C. frozen corn, thawed
2 cloves garlic, minced
1/4 tsp. cayenne pepper (or to taste)
3/4 cup dry white wine
1/2 C. water
1/2 cup heavy cream
1/2 cup grated Parmesan

Place the chicken in a large plastic bag.  Add 1 T. olive oil, basil, and salt and pepper to taste. Massage the chicken and spices together in the bag until the chicken is well coated.  Add the flour and toss with the chicken until the latter is well coated.

Heat a large skillet over medium-high heat.  If using chicken bacon, add the remaining olive oil to the pan and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.

Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.  Add the remaining olive oil to the pan now if you used regular bacon.  Add the onion and cook until fragrant, about 5 minutes.  Add the butter, corn, garlic, and cayenne. Cook another 5 minutes or until the corn is golden.

Reduce the heat to medium low and pour in the wine and water.  Add the chicken back to the skillet and bring to a simmer over medium heat.  Simmer the chicken for 10-15 minutes until cooked through.  Stir in the cream and Parmesan and cook a few minutes more until warmed through.  Remove from the heat and stir in the bacon.  Serves 6.

Foodie Fridays: Spicy Lemon Butter Shrimp Scampi with Herbed Corn

The Half Baked Harvest website is always a good place to find great recipes, and this one for Spicy Lemon Butter Shrimp Scampi with Herbed Corn is a great example.  I modified the recipe slightly to suit our tastes, and to compensate for the fact that I did not have white wine or fresh corn, thyme, or chives.  The addition of corn makes this dish a tasty variation on shrimp scampi, and my husband and I both loved it.  We highly recommend that you give this recipe a try!

Spicy Lemon Butter Shrimp Scampi with Herbed Corn

16 oz. pasta (I used whole wheat farfalle)
1/2 C. butter (I used Country Crock Plant Butter Sticks w/Almond Oil)
1 shallot, minced
6 cloves garlic, minced
2 C. frozen corn, thawed
2 tsp. dried basil
1 tsp. chili powder
1/8 tsp. cayenne pepper
salt to taste (I used 1/2 tsp.)
24-32 oz. raw shrimp, peeled and deveined
1/2 cup dry white wine (I used water)
juice of 1 lemon
1/4 C. basil pesto (I used store-bought)
4 T. sliced scallions

Bring a large pot of salted water to a boil.  Cook the pasta according to package directions until al dente.

While the pasta cooks, melt together the butter, shallot, and garlic.  Cook 1 minute, until the garlic is fragrant. Add the corn, basil, chili powder, and cayenne.  Season with salt to taste.  Cook until the butter begins to brown around the corn, about 3-4 minutes.

Stir in the shrimp, tossing with the butter.  Pour in the wine and lemon juice and bring to a boil.  Cook until the shrimp is pink, 4-5 minutes.  Remove from the heat and stir in the pesto and chives.  Drain the cooked pasta and combine thoroughly with the sauce.  Serves 6.

Foodie Fridays: Skillet Ricotta Pasta

I happened to have a bag of pumpkin-shaped pasta in my pantry, so I decided to use it to make a recipe for Skillet Ricotta Pasta on Halloween.  I also had the last of my garden zucchini and yellow squash to use up and substituted them for the broccoli in the recipe.  The only other change I made was to stir in some pesto instead of topping each serving with crushed red pepper flakes and grated Parmesan.  This is definitely a comfort food pasta dish, and made a great Halloween dinner.  Next time I will try it with the roasted broccoli, but the summer squash was really good and may actually turn out to be my preference.  And if you can find pumpkin-shaped zucchette pasta, I highly recommend it as the pasta of choice for this dish!

Skillet Ricotta Pasta

3 C. broccoli florets (I used diced summer squash instead)
2 T. olive oil
salt and pepper to taste
8 oz. short pasta
4 cloves garlic, minced
1 C. ricotta cheese
1 T. fresh lemon juice
½-¾ C. reserved pasta water
4 T. pesto (I used store-bought)
grated Parmesan cheese, for sprinkling

Place the broccoli florets (or summer squash) on a baking sheet and toss with 1 T. oil.  Season with salt and pepper to taste.  Roast at 425 degrees for 20 minutes, or until golden and slightly charred.

Cook the pasta according to package directions (remember to reserve some pasta water).

Heat the remaining 1 T. oil in a nonstick skillet over medium-low heat.  Stir in the garlic and cook for 1 minute.  Reduce the heat to low and stir in the ricotta cheese until it becomes creamy, about 4-5 minutes.  Season with salt and pepper.  Stir in the lemon juice and ½ C. pasta water until the sauce is smooth and silky, adding more pasta water if needed.  Stir in the pesto.  Taste the ricotta mixture and add more seasoning if needed.

Stir in the pasta and toss well to coat.  Toss in the roasted broccoli (or summer squash).  Top with grated Parmesan if desired and serve.  Serves 2-4.

Foodie Fridays: Cheesy Yellow Squash Mash "Polenta" with Roasted Tomatoes, Pesto, and Fried Halloumi

I wish I could have come up with a shorter name for this recipe, but despite the cumbersome moniker this main dish is relatively easy to make and is really tasty!  My original inspiration was a recipe for Cherry Tomato Pesto Polenta with Fried Halloumi from the Half Baked Harvest website.  For some reason I cannot remember, I decided to buy a block of halloumi cheese and was looking for a way to use it.  While I liked the idea of serving this cheese with polenta, I happened to notice the overabundance of yellow squash from my garden one day and had a sudden brainwave moment - the cheesy yellow squash mash recipe that I often make to use up yellow squash was quite similar in taste to polenta and would be a perfect substitute!  Also, when I cook fresh tomatoes I prefer to roast rather than sauté them, so I decided to roast a bunch of small tomatoes from my garden for this recipe.  The only things that stayed the same from the inspiration recipe were the pesto and the fried halloumi cheese!

If you are starting from scratch this recipe may seem overly complicated, but I often make large batches of both the yellow squash mash and the roasted tomatoes to use up the abundant produce from my small vegetable garden, and I always have refrigerated store-bought pesto in the fridge, so it was quite easy for me to pull this recipe together quickly.  The substitution of the yellow squash for polenta was so successful that I will be looking for other ways to use this trick - maybe replacing the grits in my husband's favorite shrimp and grits?  I will let you know how that turns out (and if my husband is still speaking to me if I do that to him!).

Cheesy Yellow Squash Mash "Polenta" with Roasted Tomatoes, Pesto, and Fried Halloumi

6-8 medium yellow squash, cut into 1-inch chunks*
1 tsp. salt
1/2 C. shredded Cheddar
1/2 C. grated Parmesan
2 T. pesto (plus more for garnish)
2 pints cherry or grape tomatoes
4 T. olive oil
1/2 tsp. salt
5 sprigs fresh thyme (or other fresh herbs)
1 T. garlic-infused oil
8 ounces halloumi cheese, cut into 8 slices

Place the squash into a 4-quart stock pot and fill the pot about two-thirds full with water.  Cover and bring to a boil.  Reduce the heat to medium-low and simmer until the squash is very tender, about 20-30 minutes depending on the size and toughness of the squash.

Remove from the heat and drain thoroughly in a colander.  Return the squash to the pot and add the salt.  Using an immersion blender, purée the squash until smooth.  Add the cheese and pesto and stir until the cheese melts completely.

While the squash is boiling, line a rimmed baking sheet or pan with foil and/or coat the bottom with a thin layer of olive oil (about 1 T.).  Add the tomatoes in a single layer.  Season with salt.  Place the thyme springs over the top and drizzle with 2 T. olive oil plus the garlic-infused oil.  Roast at 400 degrees for 15-20 minutes.  Remove from the oven and discard the thyme.

Heat the remaining 1 T. olive oil in a large skillet over medium heat.  Add the halloumi cheese and cook until golden, about 3 minutes per side. Remove from the skillet.

To assemble, divide the squash mash among 4 bowls.  Top each bowl with roasted tomatoes and fried halloumi cheese slices.  Warm the pesto and drizzle over the top of the cheese slices.  Serves 4.

Foodie Fridays: Kitchari

 

I recently tried a recipe for a dish called Kitchari that was so good I just had to share it on my blog! I originally found the recipe on one of my favorite YouTube vlogs by Isabel Paige (who also has an online cookbook which includes this recipe and is available for purchase here).  It takes a little time to make, but it is very easy to put together and is quite tasty in addition to being very nutritious.

Of course I made a few changes based on my own preferences and what I had on hand.  I did not have ground fenugreek but read that ground fennel is an acceptable substitute, so I used that instead (which meant I had double the fennel, both seed and powder, but I love dried fennel so I did not mind).  I also used spinach instead of kale, and added some dried fruit just because I had a bit left and wanted to use it up (it turned out to be a great addition).  Isabel Paige also includes a recipe for Spiced Cashews to add as a topping, but I just used cashews I already had on hand (if you want her recipe you will have to buy her cookbook - I promise it is worth purchasing, especially if you are interested in low-cost healthy vegan recipes).  This porridge-like dish can be eaten for breakfast, lunch, or dinner, and is quite a satisfying meal at any time of day.  I have a feeling I will be making it a lot as the weather cools down!

Kitchari

1 C. dried lentils
1⁄2 C. long-grain brown rice
1 T. freshly grated ginger
1 medium onion, diced
5-6 cloves garlic, minced
2 T. cumin
1 tsp. coriander
1 tsp. fennel seed
1 tsp. ground fenugreek (I used ground fennel)
1 tsp. turmeric
1 tsp. sea salt
5 C. water (I used 4 C. unsalted vegetable stock plus 1 C. water)
1 vegetable bouillon cube (I used Knorr Vegetable Bouillon)
3 cups kale or spinach (I used twice as much)
1⁄4 C. finely shredded unsweetened coconut
1/2 C. raisins or other dried fruit (optional)
1⁄4 cup chopped cilantro leaves (optional)
cashew pieces for topping (optional)

Soak the lentils and rice in 10 cups of water for 2 hours.  Pour them through a colander and add to a pot along with the ginger, onion, and garlic.  Stir in the spices, water, and bouillon cube.

Bring to a boil over medium heat, cover, and reduce the heat to medium-low.  Simmer for 35-45 minutes, stirring occasionally, until the lentils are tender but not mushy and most of the liquid has been absorbed.  (You may need to add more water if the mixture becomes too dry or begins to stick to the bottom of the pan.)

Stir in the kale, coconut, and dried fruit if using, then remove from the heat and let stand for 5 minutes. Serve warm, scattered if desired with cilantro and cashews.  Serves 6.

Foodie Fridays: Garlic Butter Shrimp and Corn Sheet Pan Dinner

Is anyone else having trouble with Blogger's latest "improvements"?  It looks like I can still create posts, but I am unable to edit my blog page properly, which is why so many sections have been out of date and/or have changed significantly in appearance!  This problem happened briefly about a week ago but was fixed later on the same day.  Four days ago the problem returned, and it is still not fixed.  I have sent feedback to Blogger every day since this started, but as yet no change.  I will still post whenever I have time, but my blog page maintenance may never recover!

Anyway, I wanted to post a recipe I tried recently for Garlic Butter Shrimp and Corn Sheet Pan Dinner because it is really delicious!  This easy sheet pan dinner is a great summer meal if you don't mind turning the oven on for a while.  I actually made this late at night and then reheated it for dinner the next day in the microwave so that I did not overheat my kitchen, and it was still quite tasty.  I did not think this dish needed the feta cheese (I did not use it and did not miss it), but I am not a big fan of feta so you decide if you prefer to add it.  In my opinion an onion would have been just fine as a substitute for the fennel, but again fennel is not a favorite of mine so you decide if it is worth using (I did like the addition of the fennel fronds).  I decreased the amount of shrimp used in the recipe because I only had half of the amount called for, and it seems to be just fine with the lesser amount.  And I served it both with and without basil and it tastes great both ways, but the basil is a good flavor addition so I recommend it.  This recipe is so good that I can't wait to make it again, so please give this one a try!

Garlic Butter Shrimp and Corn Sheet Pan Dinner

4 ears of corn, shucked and kernels removed (about 2 C.)
1 fennel bulb, cored and thinly sliced, plus 1/4 C. fennel fronds
1 T. olive oil
3/4 tsp. kosher salt
6 T. unsalted butter, melted
4 cloves garlic, minced
zest of 1 lemon, plus wedges for serving
12 oz. large peeled and deveined shrimp, tails removed
1 pint (about 10 oz.) cherry tomatoes
1/2 C. crumbled feta (optional)
1/2 C. lightly packed fresh basil leaves, torn (optional)

Toss the corn, fennel, olive oil, and 1/2 tsp. salt in a nonstick baking pan until evenly coated and combined.  Spread into an even layer.  Roast at 425 degrees until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes.  Remove from the oven.
 
Stir the melted butter, garlic, lemon zest, and 1/4 tsp. salt together in a medium bowl until combined.  Add the shrimp and tomatoes and toss to combine.  Spread the shrimp mixture on top of the corn and fennel and roast until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.

Top with the reserved fennel fronds, feta, and basil. Serve with lemon wedges for squeezing.  Serves 4.

Note: I used frozen corn instead of fresh, and omitted the red pepper flakes from the original recipe.  I had about 3 cups of leftover sliced, roasted yellow squash (about 2 medium) which I combined with the shrimp and tomatoes.  Also, most of my tomatoes did not burst on their own so I pierced each one with a knife at the end of cooking - next time I will probably just cut them in half first.

Foodie Fridays: Creamy Cauliflower and Chickpea Curry

My life has been crazy busy lately, which is my only excuse for posting this recipe much later than I meant to.  I actually made a modified version of this Creamy Cauliflower and Chickpea Curry recipe weeks ago when my husband was here.  He has been back in Georgia for a while now getting our house there ready for sale so he can finally join me in New Mexico for good.  Meanwhile, we have gotten several projects started on our house here.  Right now we are having built-in shelves added to two rooms for my husband's books and collectibles.  We are also in the process of getting approval from the electric company for the addition of solar panels, and in September a wood-burning stove will be installed in my husband's office space.  All of this activity is keeping me too busy to post here very often, but I did want to get this recipe done as it is really tasty and would be especially good when the weather finally starts to cool off a bit.  Give it a try when you get the chance, and I hope you enjoy it as much as we did!

Creamy Cauliflower and Chickpea Curry

1 onion, cut into chunks
3 bell peppers, cut into chunks
1 head cauliflower, cut into florets
1 can (14 oz.) chickpeas, rinsed and drained
3-4 T. olive oil
4 cloves garlic (2 tsp. minced)
1 inch piece of ginger (2 tsp. minced)
1 T. curry powder
1 tsp. cumin
1/2 tsp. garam masala
1/4 tsp. turmeric
1/4 tsp. chili powder*
1/4 tsp. salt*
1 can (14 oz.) diced tomatoes
1 can (6 oz.) tomato paste
1 C. water
1 can (14 oz.) full fat coconut milk
1/2 T. coconut sugar (optional)

Combine the onion, bell peppers, and cauliflower in a roasting pan.  Toss with 2 T. olive oil and 1/4 tsp. salt.  Roast at 425 degrees for 15 minutes.  Add the chickpeas to the pan and roast 15 minutes longer.  Turn off the oven, open the door a few inches, and let the vegetables sit in the oven until needed.

Heat 1-2 T. oil in a large pan over medium heat.  Add the garlic and ginger and cook for one minute, stirring to prevent burning.  Add the curry powder, cumin, garam masala, turmeric, chili powder, and salt.  Cook for 30 seconds until fragrant, adding a little more oil if the mixture gets too dry.

Stir in the tomatoes, tomato paste, and water and cook for a few minutes.  Add the coconut milk and let simmer for 10-15 minutes.  Stir in the roasted vegetables and chickpeas and heat through.  Taste for seasoning and add more salt if needed.  If your canned tomatoes are a bit bitter like mine were, add coconut sugar to taste if desired (I added 1/2 tsp.).  Serve with rice or naan bread.  Serves 4-6.

*I used 1/2 tsp. tajin seasoning instead of the chili powder and salt.

Foodie Fridays: Eggplant Stir-Fry

I happen to love eggplant, especially the long, thin Japanese eggplant, which is less bitter, more tender, and easier to cut up than the larger Italian eggplant.  This is the time of year when Japanese eggplants are easiest to find in grocery stores, and a recipe I found recently for Eggplant Stir-Fry is an excellent way to use them.  I modified the recipe slightly by adding mushrooms and tofu, which turns it into a main dish, but these additions are of course optional.  The stri-fry sauce is quite good, and I would use it in any stir-fry dish - much better than bottled sauces!  If you love eggplant as much as I do, I highly recommend giving this recipe a try.

Eggplant Stir-Fry

1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
5 tablespoons canola oil
3-4 Japanese eggplants, cut into half moons
8 oz. mushrooms, sliced
3 cloves garlic, minced
4 scallions, very thinly sliced, plus more for garnish
1 tablespoon peeled and minced fresh ginger from a 1 1/2 inch piece
1 block (8 oz.) firm tofu (plain or flavored), cubed
1 tablespoon cornstarch
Toasted sesame seeds for garnish

In a small bowl, whisk together the hoisin sauce, soy sauce, sesame oil and rice vinegar.  Set aside.

In a large sauté pan or wok, heat 3 T. oil over high heat.  Add the eggplant and stir-fry for about 6 minutes.  Stir in the mushrooms and continue to stir-fry until the vegetables are tender, about 6-10 minutes depending upon how tender your eggplants were (add more oil as needed to soften the eggplant).  Transfer the vegetables to a plate or bowl and set aside.

Return the pan to high heat and add 2 T. oil.  Add the garlic, scallions, and ginger and stir-fry until fragrant, about 30 seconds.  Stir in the eggplant mixture and tofu.  Add the hoisin sauce mixture and stir to coat the vegetables.

In a small bowl, whisk the cornstarch into 3 T. water to make a slurry. Add it the pan and stir until the sauce is thickened, about 30 seconds. Transfer to a serving bowl and garnish with sesame seeds and additional scallions.  Serve over white, brown, or cauliflower rice.  Serves 3-4.

Foodie Fridays: Easy Chicken Casserole

I check out several cooking vlogs on YouTube that feature quick and easy recipes.  While most of the recipes are for baked goods, there are some main dishes as well, and today's dish is one I found on the Last Minute Kitchen channel.  This Easy Chicken Casserole (watch the YouTube video below) is probably one of the most effortless chicken recipes I have ever made, especially since I bought prepared chicken cutlets instead of a chicken breast at the supermarket, which eliminates the need to slice and pound the chicken pieces.  The instructions say to season the chicken to taste, but be sure to season generously or this dish will be rather bland.  The casserole makes two generous or three more normal-sized portions.  I served my chicken with steamed Brussels sprouts (but I did not cook them together as my photo seems to imply -  I simply stored the leftovers in the same casserole dish that I cooked the chicken in).

These days I am spending a lot of time outside gardening, so a quick dinner like this one comes in very handy when I have little time to cook.  The recipe also lends itself readily to modifications, using any type of cheese and/or herbs you prefer.  I can't wait to try it with Cheddar cheese and Mexican flavors, or feta and Greek seasonings.  I have a feeling I will be coming back to this recipe often!

Easy Chicken Casserole

1 chicken breast half, sliced horizontally into 3 pieces*
salt, pepper, paprika and thyme (to taste)
1/2 C. sour cream
1/2 tsp. dried basil
2 T. minced fresh parsley
2 small tomatoes, sliced
1/2 C. shredded mozzarella

Pound the chicken breast pieces flat with a meat tenderizer.  Combine the salt, pepper, paprika and thyme in a small bowl.  Rub the seasoning on one side of the chicken pieces.

In a small bowl, combine the sour cream with the basil and parsley, plus salt and pepper to taste.

Place the chicken breast pieces, seasoned side down, in a greased baking dish.  Season the tops.  Spread the sour cream mixture on the chicken and top with the tomato slices.  Evenly sprinkle the cheese over.

Bake at 350 degrees for about 30 minutes, until the cheese is melted and golden brown.  Serves 2 generously.

*I think that most supermarkets sell chicken cutlets now, usually three to a package, and this is what I used.

Foodie Fridays: My Favorite Grilled Cheese Sandwich

A grilled cheese sandwich is pretty basic, but I am sure that everyone has their own favorite version of this classic sandwich.  My current favorite includes rye bread (I like all types of rye, and find pumpernickel, marble, and seeded rye to be equally good).  I also like to use two types of cheese - two slices of a medium to sharp cheddar for the flavor, and one slice of mozzarella for an especially gooey cheese filling.

If you used pre-sliced cheese and find it hard to separate the Cheddar slices from each other without tearing them to bits (happens to me all the time), here is my unique solution - after buttering each bread slice, carefully slip the still oily butter knife between the slices and they are pretty much guaranteed to separate cleanly without tearing!  I have used this technique many times now and it has never once failed me. 

Instead of real butter, I now use Country Crock Plant Butter with Almond Oil spread, and actually prefer it.  It is also better for my health - once I switched from a real butter blend to all plant butter (and also switched from half 'n half to nut or oat milk creamer), my cholesterol dropped down to a normal range again.  I was amazed that just making these two changes to my diet made such a difference - I can even still eat real cheese!  If you do not already have a favorite version of a grilled cheese sandwich, give mine a try, or experiment and come up with your own!

My Favorite Grilled Cheese Sandwich

2 slices rye bread (any flavor)
1 T. softened butter (or a buttery spread)
2 sliced sharp Cheddar cheese
1 slice mozzarella cheese

Spread one side of each bread slice with butter.  Top the unbuttered side of one piece of bread with a slice of Cheddar, then the mozzarella, and finally the remaining Cheddar.  Place the second piece of bread on top with the buttered side facing up.

Heat a frying pan over medium heat.  Place the sandwich in the pan and cook for several minutes until the bottom is golden brown and the cheese starts to melt.  Lift the sandwich out of the pan and flip so that the top side of the sandwich can brown as well.

After a few minutes, when the second side is also golden brown and the cheese is completely melted, remove the sandwich from the pan, cut in half, and serve.  Serves 1.

Foodie Fridays: Street Corn Chicken

I have been wanting to make a Mexican street corn recipe for quite a while now, so when I found this recipe for Street Corn Chicken, which uses all of the flavors plus chicken to make a main dish meal, I just had to try it.  This is another one of my favorite types of recipes - quick and easy to make, and absolutely delicious!  All this dish needs is the addition of a salad or green vegetable to round out the meal.  I am looking forward to making this recipe again soon!

Street Corn Chicken

4 oz cream cheese, softened
2 C. frozen corn, thawed
1/2 C. roasted green chile (I used Hatch Valley Roasted Green Chile)
1/2 tsp. chili powder
1/2 tsp cumin
1 lb. chicken tenders
1/4 C. chopped cilantro (I used 1 T. Gourmet Garden Cilantro Paste)
4 oz. queso fresco, crumbled
1/4 C. diced red onion or sliced scallions

In a small bowl, combine the cream cheese, corn, green chile, chili powder, and cumin (plus cilantro paste if using).

Place the chicken tenders in an 11×7-inch baking dish in a single layer.  Spread with the cream cheese mixture. Sprinkle with the queso fresco, cilantro, and red onions.

Bake at 400 degrees for 30 minutes.  Remove from the oven and let sit for 5 minutes before serving.  Serves 3.

Foodie Fridays: Curried Couscous Salad

Now that warmer weather is approaching, I am ready to try out new salad recipes.  I found a recipe for Curried Couscous Salad last summer, but only now got around to making it.  I wish I had made this salad sooner because it really is tasty!  It is also very quick and easy, which makes it just my kind of recipe since I am a rather lazy cook.  Don't let the seemingly long list of ingredients intimidate you - the last eight ingredients are for the dressing, and the only cooking needed is for the couscous.  I could not find plain couscous, so I used a boxed mix that worked quite well in this recipe.  I did make a few minor changes - this is the sort of recipe that lends itself to the addition or subtraction of ingredients depending on what you have available.  This salad really is perfect as a spring or summer side dish or even main dish with some added protein, and I look forward to making it again soon.

Curried Couscous Salad

1 C. Israeli or pearl couscous, cooked, rinsed, drained, and cooled
1/2 C. golden raisins
1 red bell pepper, diced
1/2-1 C. shredded carrots
2 scallions, thinly sliced
1/4 C. sunflower seed kernels
1/2 C. crumbled queso fresco or feta cheese
1/4 C. olive oil
1/4 C. apple cider vinegar
1-2 cloves garlic, minced
1 tsp. honey or sugar
1 tsp. curry powder
1/4 tsp. turmeric
1/4 tsp. smoked paprika
1/4 tsp. salt

Place the first 7 ingredients in a large bowl and toss to combine.

Whisk together the remaining ingredients in a small bowl. Pour this dressing over the salad mixture and lightly toss to coat.  Taste and season with more salt if needed.  Serves 2 as a main dish or 4 as a side dish.