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Posts Tagged ‘Savory’

Pincho Moruno (Adobo Marinated Chicken Kabobs)

Posted in Savory, tagged Chicken Thighs, Gluten-free, Grilling, Homemade Adobo Sauce, Jeffrey Weiss, Kabobs, Moruno Spice, Pincho Moruno, Savory, Spanish, Summer, Whole Foods on May 28, 2014| 4 Comments »

Pincho Moruno. That’s a fancy title, no? Don’t be intimidated– this incredible dish is basically a kabob-like stick made of meat. And since it’s grilling season, these spiced chicken thighs are a perfect addition to your barbecue rotation. The recipe comes from this beautiful book by Jeffrey Weiss. It’s titled Charcutería: The Soul of Spain and it is a stunning, mouthwatering read. Jeffery is a professional chef with fifteen years under his belt. He is one of only a few Americans to win the ICEX culinary scholarship that allowed him to live in Spain and learn its regional cuisines, as well as to cook with some of Spain’s top chefs. From that experience comes this amazing cookbook.

After paging through it, I immediately knew what I wanted to make. I couldn’t stop thinking about the Pincho Moruno. I love to make kabobs in summer. Sometimes I marinate the meat, sometimes I don’t. This recipe includes a marinade so delicious you’ll want to make it over and over again. At first glance, you may think there are too many steps and the list of ingredients is too lengthy. But trust me, the steps are relatively quick– basically mixing dry spices together. And all of the spices listed were ones I already had in my spice cabinet. In fact, the only thing I didn’t have for this recipe was the chicken thighs– I’m guessing you’ll have most everything, too.

The adobo sauce is the real star here. I’ve always been a fan of adobo, but this was my first foray into making a homemade version. It was far easier than I anticipated, and the flavor is, well, incredible. The spices paired with the sherry vinegar, garlic, and olive oil are perfection. You’ll want to invite friends over to show this one off– trust me.

The Recipe: Pincho Moruno (Adobo Marinated Chicken Kabobs)

About 2 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces (pork tenderloin, lamb shoulder, pork belly, chicken or beef hearts are also options)

1 medium yellow onion, julienned

1/4 cup extra-virgin olive oil

2 tablespoons sherry vinegar

kosher salt, to taste

1 recipe Basic Adobo

4 tablespoons Moruno Spice

Basic Adobo:

5 cloves garlic, crushed

1 tablespoon kosher salt

1 tablespoon dried oregano

2 tablespoons pimentón dulce (sweet paprika)

1/4 cup extra-virgin olive oil

1/4 cup sherry vinegar

1/4 cup water

Moruno Spice:

2 tablespoons cumin seeds

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 tablespoon black peppercorns

pinch of saffron threads

1 tablespoon dried oregano

1 tablespoon dried thyme

1 tablespoon pimentón dulce (sweet paprika)

1 tablespoon freshly ground black pepper

1 1/2 teaspoons ground turmeric

Begin by making the Basic Adobo. In a food processor, or by hand, mix all of the ingredients together until it forms a bright red paste. Use immediately, or store in the refrigerator for up to 7 days.

Next, mix together the Moruno Spice. In a small dry skillet toast the cumin, coriander, and fennel seeds; peppercorns; and saffron threads for about 2-3 minutes, or until fragrant and toasted. Use a mortar and pestle or spice mill to grind the spices into a fine powder. Transfer to a small mixing bowl, and add the oregano, thyme, pimentón dulce, black pepper, and turmeric. Stir and set aside. (Note: This mixture will make a bit more than you will need for this recipe. Leftovers can be stored in an airtight container for up to 6 months.)

In a large bowl, combine the Basic Adobo, 4 tablespoons of Moruno Spice, olive oil, sherry vinegar, and yellow onion together. Season with salt to your taste. Add the chicken and mix to coat evenly. Cover and refrigerate between 4-24 hours. Slip the chicken onto skewers when ready to grill. If using wooden skewers, remember to soak them in water for 20 minutes beforehand. Sprinkle with salt and pepper and cook to your desired doneness. Enjoy!

Recipe adapted from Jeffrey Weiss’ Charcuteria: The Soul of Spain

Thanks for visiting Relishing It today!

Laurie

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Rye Soda Bread with Dill Butter

Posted in Savory, tagged baking soda, Bread, Compound Butter, Dill Butter, Rye, Savory, Soda Bread, White Whole Wheat on March 12, 2014| 14 Comments »

I have to confess, I didn’t grow up eating soda bread. Instead, my mother always had those huge tupperware containers filled with bread dough, covered with a white dishtowel, strategically placed near the warm registers of our farmhouse so it would rise. But some time in my 20’s I discovered this fantastic alternative to the yeasted bread. It doesn’t require any time at all to rise, which makes it nice for those spur of the moment meals when you would like to serve a loaf of warm bread, but just don’t have the time to mix up a batch of regular dough. It’s easy to mix together– much like that of mixing scones.

Soda bread is somewhat dense and can be made into something deliciously sweet or savory. More common Irish soda bread is sweet and laced with raisins. And though I love that, I gravitate towards the savory variety. I love combining rye and white whole wheat together in a bread. The white whole wheat gives it a lighter texture, and the rye has a remarkable flavor. It is a simple, hearty bread that is waiting to be smothered with a delicious spread.

For this batch, I decided to use dill butter. For some reason, it doesn’t seem fashionable to love dill anymore. I’m not sure why, but all the other herbs are getting the attention lately. I’m still in the dill camp, though, and always will be. There is something so fresh and bright about it’s scent and flavor. I pair it with shallots, garlic, and lemon zest for this compound butter and it is truly amazing. Simple delicious food– the way it should be. For something even more delectable, make your own homemade cultured butter!

St. Patrick’s Day is just around the corner and I think this soda bread would be a lovely addition to your meal. Double the recipe for the butter and you can use it on your boiled potatoes! You still have time to gather your ingredients and start a brine if you plan to make homemade corned beef. Bake up a batch of these fantastic mint grasshopper bars for dessert. And of course, I hope you wash it all down with a pint of ale. Cheers, friends!

The Recipe: Rye Soda Bread with Dill Butter

(serves 4-6)

For the Rye Bread:

1 cup rye flour (5 ounces)

1 cup white whole wheat flour (5 ounces)

1 teaspoon baking soda

1 teaspoon granulated sugar

1 teaspoon kosher salt

4 tablespoons cold, unsalted butter (grated with the large holes of a box grater, if frozen OR cut into small cubes and use a pastry blender or fork, if cold)

3/4 cup buttermilk (3/4 cup regular milk mixed with 2 teaspoons white vinegar can be substituted if you don’t have buttermilk)

For the Dill Butter:

4 tablespoons unsalted sweet cream butter at room temperature

1 clove garlic, finely minced

1 tablespoon finely minced fresh dill

zest of one small organic lemon

1/2 tablespoon finely minced shallot

1/2 teaspoon kosher salt

1 egg mixed with 1 teaspoon water, for egg wash

1 teaspoon poppyseeds, for sprinkling on top

Preheat oven to 375°F. Place the rack in the middle position of the oven. Line a baking sheet with parchment paper. Set aside.

To make the butter: In a medium bowl combine the softened butter, garlic, dill, lemon zest, shallot and kosher salt. Set aside to let the flavors develop.

In a large bowl, whisk together the rye flour, white whole wheat flour, baking soda, salt, and sugar. I prefer to use frozen, grated butter. Mix together using your hands, being careful to cover all of the butter with the flour mixture. If using cold, cubed butter– use a pastry blender or fork to incorporate the butter into the flour. You are looking for a result of pea-sized pieces. Then, using a fork, mix in the buttermilk until the mixture is wet. Using your hands, knead the dough a few times in the bowl until it is uniform. Form the dough into a 6-inch flattened circle. Place the dough on the lined baking sheet and score it with a large “X” in the middle using a sharp knife or razor blade. Make it about 1/2″-3/4″ deep. Using a pastry brush, apply the egg wash and then sprinkle with poppyseeds. Bake for about 30-32 minutes, or until it is golden brown and the center looks done. Remove from oven and let cool on a cooling rack. The bread will keep well for a couple days in an airtight container, but is best eaten the first day. Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Rustic Potato, Sauerkraut, and Beef Galette

Posted in Savory, tagged All Butter Pie Crust, Beef, Entree, Fresh Mozzarella, Galette, Garlic, Herbs, Main Course, Meat Pie, Potato, Sauerkraut, Savory on October 25, 2013| 13 Comments »

Autumn. The best of all the seasons, even if it’s only brief here in Minnesota. Yes, Spring is a close second, but when Autumn rolls around, I’m really, truly happy. I love the brilliantly colored, crisp, maple leaves that my daughter brings me as bouquets for our dining room. We live in an old Victorian with dark wood and decor in our living and dining rooms. I always think about re-painting to brighten things up, but when Fall rolls around, it feels so comfortably warm and cozy, and I’m thankful I haven’t changed a thing.

On of my favorite Fall (and even winter, for that matter) dishes is this amazing Rustic Potato, Sauerkraut, and Beef Galette. The combination of beef and sauerkraut is incredible. It’s also a bit nostalgic for me. I grew up with huge pots of meatballs that had been simmering in tangy sauerkraut for hours. Wonderful stuff. This galette showcases those flavors. Just like my other galettes, the crust is crisp and light. The potatoes add substance, while the fresh mozzarella ensures that the dish is moist enough. Of course, you can substitute another mild cheese, like grated regular mozzarella, if you like. I really wanted the tang from the sauerkraut to be showcased here, rather that hidden underneath a more assertive cheese. I’m planning to share with you all a quick sauerkraut recipe and technique very soon. I really hope you give this galette a try– I think you’ll really enjoy it!

The Recipe: Rustic Potato, Sauerkraut, and Beef Galette

Use this pie crust recipe (with 1/2 tablespoon chopped fresh rosemary and 1/2 tablespoon chopped fresh thyme mixed into the dough)

1/2 pound ground beef

1/4 cup chopped white onion

2 garlic cloves, minced

1/2 teaspoon kosher salt

black pepper

3/4 pound small steamed yellow potatoes, sliced

1/2 cup sauerkraut, drained a bit

6 slices of fresh mozzarella (or a bit more)

1 teaspoon fresh chopped parsley, plus more for garnish

olive oil

1 egg mixed with 1 teaspoon water, for an egg wash

Follow these directions to make the pie dough. You will only be using one of the dough balls for this recipe. Freeze the other one for another time. Add the fresh herbs when you are mixing the dough. Refrigerate for 2 hours. Proceed.

Preheat your oven to 375°F.

In a large skillet, brown the ground beef over medium/high heat. Drain and discard the grease. To the skillet of ground beef add the chopped onions, garlic, 1/2 teaspoon kosher salt, and a bit of black pepper (you may want to add a glug or two of olive oil, if the pan seems a little dry). Sauté for a couple of minutes until the onions are tender. Remove from heat and set aside.

On a lightly floured piece of parchment paper, roll the pie dough out to a 12-inch circle using a lightly floured rolling pin. Place the sliced potatoes on the dough, leaving about 1 1/2-inch space around the edge. Sprinkle salt and pepper on the potatoes. Next, put the sauerkraut on top, followed by the chopped parsley. Then add the ground beef mixture, and finally place the fresh mozzarella on the very top. Fold the edges of the dough up and pinch together to seal the seams as much as possible. Use a pastry brush to apply the egg wash to the edge of the dough. Sprinkle salt and pepper on the egg wash.

Slide the parchment paper with the galette onto a baking sheet and bake for 43-45 minutes or until the crust is a deep golden brown. (Keep in mind that every oven is a bit different. If you don’t already have an oven thermometer, I highly recommend you get one. Cheap ones are about $7 and work great. My oven runs 15 degrees hot.) Top the galette with chopped parsley and a drizzle of olive oil before serving. Enjoy!

Thanks for stopping by Relishing It today!

Laurie

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Orecchiette with Sausage, Broccoli, and Sun-Dried Tomatoes

Posted in Savory, tagged Broccoli, Dinner, Garlic, Main Course, Orecchiette, Pasta, Savory, Sun-Dried Tomatoes, Sweet Italian Sausage on October 9, 2013| 11 Comments »

As much as I love to dabble in the kitchen all day long, I admit that there are days when our family is busy or I just don’t feel like dedicating that much time to dinner. The problem is, I don’t like to fall back on some overly-processed meal-in-a-box as the alternative. Sound familiar? I’ve found that it’s helpful to have a few quick, delicious dishes up my sleeve, and in talking with friends and family I’ve come to realize that I need to blog more about those types of meals. If you need a little inspiration, I hope you find it in a few of the coming recipes for quick meals that I’ll be writing about throughout the winter.

This orecchiette with sausage, broccoli, and sun-dried tomatoes, takes barely any time at all. Maybe 30 minutes to get it on the table, if even. I love to load a meal up with a healthy vegetable– the broccoli (or broccoli rabe, if you prefer) is just lovely in this dish. Pairing it with sweet italian sausage is always a good decision. Make sure to buy a good sweet italian sausage– we get ours locally and the spices are amazing! And remember all of those sun-dried tomatoes I’ve been making? The ones I put in a jar of olive oil are absolutely sublime in here. If you didn’t dedicate the time to preparing your own, you can always buy a jar at your local market. I like to kick this dish up with a few sprinkles of red pepper flakes and some freshly grated parmesan. So, even if you’re pressed for time, I hope you can sit down and enjoy a delicious home-cooked meal. Enjoy!

The Recipe: Orecchiette with Sausage, Broccoli, and Sun-Dried Tomatoes

(serves 4)

1 pound sweet Italian sausage

1 large head broccoli, cut into small florets (around 4 1/2 cups)

1/2 pound dried orecchiette

4 garlic cloves, minced

1/4 – 1/3 cup extra virgin olive oil (or substitute part of it with the olive oil from sun-dried tomatoes, if you can spare any)

1/3 cup chopped sun-dried tomatoes in olive oil

1/3 cup (or more) parmesan cheese, for garnish

red pepper flakes, for garnish

Fill a large saucepan with water and bring to a boil.

In a large 12-inch skillet over medium-high heat, brown the sweet italian sausage. Drain grease. Meanwhile, cook the pasta. To the skillet add the olive oil (if you can spare any from the sun-dried tomatoes, the flavor is incredible), garlic, and broccoli and cook until the broccoli is tender, but not mushy– about 5 minutes. When the pasta is al dente (follow the cooking instructions), reserve a bit of the water, and drain the rest. Add the hot pasta to the pan of sausage and broccoli. Toss in the sun-dried tomatoes. If more moisture is needed, either loosen with more olive oil, or a bit of pasta water. Salt and pepper, as needed. This is big– don’t forget the salt! Top with parmesan cheese and red pepper flakes. Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Salad of Green and Yellow Split Peas with Pesto

Posted in Salad, Savory, tagged Dried Green Split Peas, Dried Yellow Split Peas, Gluten-free, Olive Oil, Parmesan Cheese, pesto, Salad, Savory, Scallions, Vegetarian, Walnuts, Whole Foods on July 31, 2013| 2 Comments »

In case you haven’t caught on yet, I’m a huge advocate of having a pantry stuffed with dried goods. Legumes, grains, you name it, I’ve got it in a mason jar ready for use. And on those occasions when I notice it isn’t stocked full, I briefly panic and then run out to replenish whatever is missing. I guess it’s almost a compulsion, since it’s not like I’m going to not have access to food– I live a few blocks from our co-op. I may be a little crazy, but I embrace it.

Summer is a great time to combine those dried goods with some of the season’s freshest offerings. I love the combination of peas and pesto. Using dried yellow and green split peas here works beautifully and is absolutely stunning to look at. The sliced scallion on top provides a nice crunch and a burst of freshness. This salad is also very filling– it’s one of those that can be a stand-alone meal. And with a smaller portion size, it pairs wonderfully with most any grilled foods.

About this time of year, I also start to make large batches of pesto to freeze for the winter. I’ll pop a small portion into ice cube trays or muffin tins to fully freeze. I then pop them out, wrap them in plastic wrap, and put them into freezer bags (or use my vacuum sealer). It’s a wonderful treat in the cold winter months to have pesto to mix into pasta or to dollop into soups. If you choose to do this– a word of advice. If you blanch your greens for just 30 seconds or so, then put it into an ice bath to stop the cooking process and proceed with the recipe–your pesto will remain a beautiful, vibrant green, even after it has been frozen. I always use this method if I’m planning to freeze my pesto, or even if I know I’m going to have leftovers that may sit in my refrigerator for a few days. The color just ‘pops’. One more trick regarding pesto, remember you have the option to add a bit of water instead of more olive oil to loosen it up if it’s a bit thick. Either way, be sure to season it appropriately with kosher salt– the right amount can make the pesto sing! Enjoy!

The Recipe: Salad of Green and Yellow Split Peas with Pesto

(serves 4-6)

Large bed of leafy lettuce leaves

1 cup dried green split peas

1 cup dried yellow split peas

1 bunch of sliced scallions to garnish

For the Pesto:

1 cup packed basil leaves

1/4 cup packed Italian leaf parsley

3 cloves garlic, smashed

1/4 cup grated parmesan or grana padano cheese

1/4 cup walnut halves, toasted and roughly chopped

1/3 – 1/2 cup extra virgin olive oil, or more

sprinkle of hot pepper flakes

kosher salt and freshly ground pepper, to taste

To cook the Split Peas: Rinse the peas and place in a large saucepan. Cover with salted water, making sure that about two inches of water are above the peas. Bring to a boil, then reduce to a medium/low. Cook for about 25 minutes, then begin testing them for doneness. You may need to cook them longer, depending upon how high your heat was. You will want them to be soft, but retain their shape. Be careful not to overcook them, or they will turn to mush. When done, drain the water and let cool.

To make the Pesto: As I stated above, you can choose to blanch the greens or not, depending upon how fast you’re going to use the pesto. You decide. Place either the blanched or unblanched basil and parsley into a small food processor (use a large one, if making a bigger batch). Pulse a few times to chop up a bit. Add the parmesan, walnuts, garlic, red pepper flakes, and a pinch of salt and pepper. Pulse a couple more times to combine. With the machine running on low, slowly begin adding the olive oil. Scrape down the sides, as necessary. Add as much olive oil to reach your desired consistency. Or, add a few tablespoons of water at the very end to loosen it up a bit. Re-season with salt and pepper. Use right away, or place in the refrigerator with plastic wrap tightly pushed onto it’s surface, or freeze.

Place the lettuce leave onto a large platter. Mix the cooled split peas with about 1/3 cup of the pesto, use more if desired. Add salt and pepper, if needed. Pour mixture over the lettuce, top with sliced scallions, and a drizzle of good olive oil. Enjoy!

Thanks for stopping by today!

Laurie

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Carnitas Tacos and Fresh Tomatillo Salsa

Posted in Savory, tagged Carnitas, Cumin, Entree, Garlic, Gluten-free, Lime, Mexican, orange, Pork Shoulder, Savory, Tacos, Tomatillo Salsa, Whole Foods on May 15, 2013| 6 Comments »

I’m now well into my sixth month of being obsessed with tacos. Seriously, we’ve been eating them at least once a week for more than a half year, and I’m not even close to getting sick of them. Tacos al pastor? Sure. Spicy shredded beef? Yes. And then there are these amazing carnitas tacos that we’ve been enjoying. They’re perfect to prepare in advance (and I live for meals like this in the summer), they’re healthy (if you don’t go overboard), and they’re oh so tasty.

Carnitas, or “little meats”, can be served simply as a stand-alone dish, but I love it in these tacos even more. It’s a new addition to my repetoire, which also includes these, and these— both of which are also favorites. This carnitas version combines the lively flavors of lime and orange, which pair beautifully with pork, cumin, and garlic. The recipe couldn’t be simpler– you can make it on the stovetop. Perfect for when firing up the oven in the summer heat doesn’t sound so tantalizing. Put all of the ingredients into a pot, no sautéing required. When cutting your pork shoulder up into cubes, don’t trim off any fat– you’re going to need that so the meat doesn’t get dry. Let it cook down for about 2 hours and then sear the pork at the end. That’s it. Did I mention that it’s completely delicious?

The fresh tomatillo salsa is a fantastic compliment to the carnitas. You may be tempted to buy a ready-made salsa from the store, but don’t. The freshness of this topping cannot be bottled and you’ll end up spending more on a store-bought version that pales in comparison. It only takes a minute to either chop or pulse the ingredients together– definitely worth your time. And as far as toppings go, I’m stuck on queso fresco cheese, white onions, and cilantro. The combination is sublime and it tastes so fresh. Hope you enjoy them as much as my family does.

The Recipe: Carnitas Tacos and Fresh Tomatillo Salsa

For the Carnitas:

4 pounds boneless pork shoulder, cut into 2-inch cubes (do not trim the fat)

2/3 cup freshly squeezed orange juice (about 3 oranges)

1/3 cup freshly squeezed lime juice (about 3 limes)

1 1/2 teaspoon cumin seed, toasted then ground

2 teaspoons kosher salt

6-7 garlic cloves, chopped

Corn tortillas, queso fresco cheese, limes, cilantro, and white onions for toppings

For the Tomatillo Salsa:

4 tomatillos

1/2 medium white onion

4 garlic cloves

1 jalapeño

small handful of cilantro (around 1/3 cup)

juice of 1 lime

kosher salt

To make the Carnitas: Place all of the ingredients into a large Dutch oven. Add enough water to just cover the pork. Bring to a boil, then simmer the pork uncovered for about 2 hours. Do not touch the pork. Let it do it’s thing. After 2 hours, bring the heat up to medium/high and begin reducing the liquid for about the next 45 minutes. When the liquid is mostly gone, sear all the sides of the pork pieces. They will be tender and practically fall apart. Keep a watchful eye at this point, as you don’t want them to burn.

To make the Tomatillo Salsa: Rough chop the ingredients and place them into a food processor and give them a few pulses until the salsa is your desired consistency. Alternatively, you can chop all of the ingredients by hand. Make sure to season correctly with salt.

Source: Carnitas recipe adapted from The Homesick Texan

Thanks for stopping by Relishing It today!

Laurie

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Cajun Red Beans and Brown Rice

Posted in Savory, tagged Brown Rice, Cajun, Cayenne Pepper, Gluten-free, Green Peppers, Ham, Red Beans, Savory, Sweet Paprika, Whole Foods on April 19, 2013| 6 Comments »

While it is “technically” Spring, as I write this we’re in a winter storm warning here in Minnesota. Yup, a quick glance out the kitchen window and all I see is a white, wind-blown blur. So I guess it’s no surprise that my thoughts are still with warm, comfort foods. I’m not really complaining though. It’ll end eventually, to be followed by those dreaded days marked by 90 degree temperatures and shirt-drenching humidity. Gross. So, I really am quite happy nuzzling into a blanket while the snow falls. Please stop throwing tomatoes at me.

These cajun red beans and brown rice are just the sort of warm, comfort food that I’m talking about. They’re not fancy, but they’re loaded with flavor and are just different enough to add a little variety to your nightly meal routine. They’re made from healthy, whole foods and thickened naturally from the starch in the beans. The cajun flavor is delightful, though not too spicy. The heat level can be adjusted by adding more cayenne pepper. Ham works perfectly in this dish, and not a lot is needed. It gives it a nice, smokey flavor– though, you can easily make this meal with andouille sausage or without any meat at all for a vegetarian option. You may need to adjust the seasonings a bit, namely the salt, as the pork tends to add a decent amount of that. I love making a big batch of these beans and sending the leftovers with my husband throughout the week. Enjoy!

The Recipe: Cajun Red Beans and Brown Rice

2 cups red beans, soaked overnight with salt (or do the quick-soak method)

olive oil

1 medium onion, chopped

4 garlic cloves, chopped

1 green pepper, chopped

1 stalk of celery, diced

2 dried bay leaves

3 1/2 teaspoons sweet paprika

2 teaspoons fresh thyme, minced

1/4 teaspoon cayenne pepper, or more to taste

3 cups chicken broth

6 cups water

2 cups of cubed cooked ham (andouille sausage is a good substitute)

cracked black pepper, to taste

red wine vinegar

Diced green onion, cooked brown rice, and hot sauce for serving

Quick-soak method: Place the beans in a large saucepan. Add enough water and a large pinch of salt to cover the beans by about an inch. Bring to a boil for 1 minute. Remove from heat and leave covered for about 2 hours. Proceed with the recipe at this point.

In a large Dutch oven, heat a couple tablespoons of olive oil and sauté the green pepper, onion, celery, and garlic for a couple of minutes until tender. Add the paprika, black pepper, cayenne pepper, bay leaves, and thyme and cook for about 1 minute. Add the chicken broth, water, red beans, and cubed ham. Bring to a boil, then reduce heat and cover. Let simmer for about 1 hour. Check along the way, turn the heat up a bit, if the beans are not softening. The dish will be done when the beans are very tender and the sauce has thickened. Finish with a splash of red wine vinegar. Season with salt, if necessary, though the ham usually supplies enough. Serve over hot brown rice and a generous sprinkling of green onions. Enjoy!

Source: Adapted from Cooks Illustrated Magazine

Hope you all have a fantastic weekend. See you next week!

Laurie

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Moroccan Lamb Tagine

Posted in Savory, tagged African, Almonds, Cilantro, Honey, Lamb, Main Dish, Moroccan, Prunes, Savory, Tagine on April 11, 2013| 13 Comments »

I woke up to the welcoming rumble of thunder this morning. Now that may not seem too interesting, but with a quick glance out the window, I saw heavy snowflakes falling everywhere and blanketing the ground. Thunder and snow– brilliant! I know I may be the last person in Minnesota (aside from my husband) who isn’t quite ready to let Winter go yet. Yes, I know it has been a long season this year, but the prospect of one last snowstorm made for a lovely start to my day. And this has to be the last one of the year right? Right?

This lovely dish will keep you warm while you wait for the snow to melt. It’s a delicious Moroccan lamb tagine, which is technically a “Spring” dish. So, even if you’re not able to frolick in the fresh Minnesota snow, you can enjoy this delightful meal. What is a tagine? It’s a North African “stew” that is simmered in a special pot. The pot itself is called a tagine. It’s an interesting vessel with a conical lid which allows for less steam loss. Less steam loss means you don’t have to add as much liquid in the first place, which concentrates the flavors. The stew itself consists of a meat, paired with fruits and nuts.

As it turns out, you don’t actually have to use a tagine. I don’t have one, so I turned to my trusty Dutch oven with it’s tight fitting lid. It worked wonderfully. We’ve made this tagine several times, and it’s become a favorite in our house. Lamb pairs beautifully with dried fruits. It’s full of dried plums, cilantro, turmeric, and pearl onions. The dried plums disintegrate to form a splendid, slightly sweet sauce that coats the lamb perfectly. The pearl onions add a nice contrast. The dish can be served with whole wheat couscous or even quinoa and topped with chopped almonds for a bit of crunch. Add more cilantro or fresh mint for a burst of freshness. Traditionally preserved lemons or Harissa (recipe coming soon!) can be served along side, so feel free to experiment. One pound of lamb feeds our family of four perfectly, since this is a rich dish– you don’t need a pile on your plate. We serve it with a nice salad or a vegetable on the side. However, if you have more people, or are wanting leftovers (highly encouraged), feel free to double the recipe. Enjoy!

The Recipe: Lamb Tagine

(Serves 3-4 people)

olive oil

1 medium white onion, chopped

1 pound lamb stew meat, cubed

10 saffron threads (optional) broken with a mortar and pestle or with your fingertips *See note

2 tablespoons honey

1 3/4 – 2 cups beef broth, or more

1/2 teaspoon ground tumeric

1-inch piece of whole cinnamon or 1/4 teaspoon ground

pinch of nutmeg or mace

3/4 cup dried plums (prunes)

1/3 cup chopped cilantro

15 frozen (or fresh) pearl onions

fresh mint or more chopped cilantro, and chopped toasted almonds to garnish

Note: Saffron is a wonderful spice that is used often in Moroccan dishes. However, it is quite expensive. This tagine is delicious with or without it–so, you decide.

If you are fortunate enough to have a real tagine, of course use that for this dish. If you don’t have one, a Dutch oven with a tight fitting lid is a wonderful alternative.

Preheat oven to 375°F.

Heat a couple tablespoons of olive oil in a Dutch oven. Always use a paper towel to pat your meat dry before browning it– you will get a wonderful color this way. Season the lamb with a sprinkle of sea salt and cracked black pepper. Brown your meat in two batches, so the pan does not get overcrowded. Make sure to let the meat develop a nice dark color. Add more olive oil, as needed.

Remove the meat from the pan. Add a bit more olive oil to the pan, (and even a splash of beef broth, if there is a lot of color on the bottom) and brown the chopped onion. Scrape up all of the brown bits, as they have a ton of flavor. After a few minutes, add the lamb, turmeric, cinnamon, nutmeg, saffron, cilantro, prunes, and honey. Saute for 30 seconds, then add the beef broth. Cover and bring to a boil. Remove from heat and place in the oven for about 50 minutes. Check during the baking time to see if you need to add more broth. The consistency is your choice, so add as much or as little as you want. It will thicken near the end. When it seems done, add the pearl onions and return to oven so they heat through, about 5 minutes. Garnish with chopped cilantro or mint and chopped almonds. It’s delicious served with whole wheat couscous or even quinoa. Enjoy!

Source: Adapted from Fine Cooking Magazine’s Special Soups & Stews Issue 2010

Thanks for stopping by Relishing It. Hope you all have a wonderful weekend!

Laurie

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Vegetarian Lentil Meatballs

Posted in Savory, tagged Baked, Entree, Garlic, Lentil Meatballs, Lentils, Main Dish, Ricotta Cheese, Savory, Vegetarian on March 18, 2013| 17 Comments »

The calendar says that Spring is on the way, though the snowstorm that rolled through the Midwest over the last four days had my family looking for more warming comfort food. I obliged, by making these meatless “meatballs.” Yes, I realize calling something that has no meat in it a meatball is a bit ridiculous, but it sounds more generally appealling that “lentilballs.” And to be honest, it gives you a better idea of what to expect. I kid you not, these lentil meatballs have the same taste, texture, and appearance of traditional meatballs.

Not to belabor the point of how much this version tastes like a traditional meatball, but my husband– a complete carnivore and self-described ‘bean-hater’– devours them. They’re made much like a traditional meatball, except for the addition of ricotta cheese. It really helps bind the ingredients together and provides a rich texture. I loaded these ones up with garlic, onion, parmesan, and parsley, but another nice thing about this dish is that it can be easily modified to evoke other ethnic food flavors. Add a little curry powder, cilantro, and ginger; or to make a Greek version, add mint and oregano, and serve it with feta and tzatziki. We enjoyed this latest batch with my homemade canned tomato sauce from last summer for an Italian vibe. The point is, these little numbers are versatile enough to allow you to follow your imagination.

In our family, we generally live by the “eat meat, though not all the time” mantra. These lentil meatballs are a great alternative, whether you’re like us or eat strictly vegetarian, and you still want that meaty texture and flavor. The fact that brown lentils are also budget-friendly is a nice bonus. Now if you’re interested in more traditional meatballs, I’ve got those for you too. Take a look here and here for a few of my other favorite recipes. And these are an interesting take that makes a nearly-perfect soup. Heck, give them all a try and let me know what you think. Enjoy!

The Recipe: Vegetarian Lentil Meatball

(makes 40 small meatballs)

2 cups dried brown lentils

1 bay leaf

3 teaspoons kosher salt, divided

6 garlic cloves, chopped

1/2 cup whole wheat breadcrumbs, lightly toasted

2 eggs, lightly beaten

1/2 cup chopped onion

1/3 cup chopped parsley

3/4 cup ricotta cheese (mine was part-skim)

3/4 cup grated parmesan or grana padano cheese

freshly cracked pepper

To prepare the lentils: Rinse the lentils and put into a large saucepan with 2 cups water, bay leaf, and 1 teaspoon of kosher salt. Bring to a boil, then reduce to a medium-low and simmer covered for about 25 minutes, or until all of the water has been absorbed into the lentils. Turn off the burner and let the lentils sit for about 10-15 more minutes covered. The lentils will be tender when done, but still hold their shape. Remove the bay leaf, and place the lentils in a food processor and process for about 1 minute, or until they are broken up. The appearance will look like that of cooked ground beef.

Preheat the oven to 400°F. Line the largest baking sheet you have with parchment paper. Set aside.

To make the meatballs: In a large bowl, combine the puréed lentils, garlic, breadcrumbs, eggs, onion, parsley, ricotta, parmesan, black pepper and 2 teaspoons of salt by mixing together with your hands. Be careful not to over mix, as with all meatball recipes. Form smallish balls using your hands or a scoop– you should yield about 40. Place on the prepared baking sheet and bake for about 18 minutes. They will be a nice golden brown on the top and bottom when they are finished baking. Serve right away. Enjoy!

Thanks so much for stopping by Relishing It today!

Laurie

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Pad Thai

Posted in Savory, tagged Brown Rice Noodles, chicken, Ethnic, Main Course, Pad Thai, Savory on January 18, 2013| 16 Comments »

Let’s all give a big cheer for the fact that the weekend has arrived! It is going to be a cold one here in Minnesota with highs below zero farenheit, and I am seriously excited! Why am I looking forward to the coldest temperatures of the last four years? Not surprisingly, because I start thinking of what meals to make while we’re nuzzled in at home. I’ve eyeballed a few of my favorites, but haven’t quite decided on which to make. This Paprikash is the perfect cold-weather comfort food. And this African Peanut Soup would certainly warm us up. Then again, a hot sandwich made from this Cheddar and Stout Meatloaf is also tempting, or maybe these Roasted Root Vegetables . Since we’ll likely be house-bound the whole weekend, I may even make this Ragu alla Bolognese on Sunday night, as Aria has been begging for pasta. Bring on that frigid north wind!

Then again, this pad thai is also a perfect cold-weather meal. While it may sound odd, there’s just something about a piping-hot Asian noodle dish that reminds me of Winter in St. Paul. I suppose it’s because we often trek to our favorite Thai restaurant for bowls of spicy coconut curry or pad thai once the season turns. My kids– like most, I suppose– can be frustratingly picky eaters at times. But they love ethnic food, and for that I am so thankful. I never really had the opportunity to try ethnic foods while growing up in western North Dakota, but once we moved to a large city, I was hooked. And Thai cuisine is one of my favorites. While we still love to eat pad thai at our fantastic local hole-in-the-wall restaurant, I decided to look for a recipe to make this amazing dish at home. It was surprisingly difficult to find one that perfectly captured the sweet richness of the peanut sauce, as well as the ‘tang’ I was looking for. I tried several from various cookbooks, but was always disappointed. In the end, I tried my own hand at it, and it turned out to be exactly what I was after.

I also love that I can make pad thai healthier at home. I like to use brown rice noodles, rather than the white; and I buy good locally-sourced free-range chicken that has been properly raised. You can also make it with shrimp, or leave the meat out and go vegetarian. This version has just the right amount of sweetness, perfectly balanced by vinegar. Feel free to customize it a bit to fit your exact taste. The one bit of advice I’ll give about making this dish, is to be prepared and work quickly. This dish doesn’t take much time to get on the table, but, once it’s done you’re going to want to sit down and eat it right away. If there’s one rule about eating pad thai, it’s that it doesn’t have a long table life. Eat it while the noodles are steaming hot, or they’ll cool and begin to clump together. Give it a try, and enjoy your weekend!

The Recipe: Pad Thai

(Serves 4)

1/3 cup hoisin sauce

1/3 cup tamarind concentrate

3 tablespoons rice vinegar

1 1/2 tablespoons fish sauce

1 bunch green onions

8 ounces of bean sprouts

8 ounces Pad Thai brown rice noodles

1 pound chicken breasts, thinly sliced

2 eggs

reserved pasta water

Olive oil

1/2 cup chopped peanuts, or more to taste

1/4 cup chopped cilantro, or more to taste

Thai chiles, thinly sliced (optional)

1 lemon, cut into wedges

Sriracha sauce

Bring a large pot of water to a boil.

In a small bowl, mix the hoisin sauce, tamarind concentrate, rice vinegar, and fish sauce together. Set aside. In another small bowl, add the two eggs and mix with a fork. Set aside.

Prepare the green onions by cutting them in half, and then slicing them thinly or at a diagonal — however you prefer. In a 12-14 inch skillet add a bit of olive oil and begin the cook the chicken over medium heat. This will not take very long, as it should be sliced a bit thinly. Meanwhile, add the rice noodles to the boiling water. Cook for about 8-10 minutes, or until the noodles are al dente. Make sure not to over-cook them, as they will turn to mush rather quickly.

While the noodles are cooking, push the chicken to the outside of the pan. Add a bit of olive oil to the center and scramble the eggs. When they are scrambled, and about 2-3 minutes before the noodles are done, add the green onion. Then a minute later, the sprouts (you’ll want these to remain crisp, but still get warm). Pour the sauce into the pan, as well. Stir. Make sure to reserve some pasta water. Drain the noodles when they are done. And quickly add them to the pan. Using tongs, begin folding all of the ingredients together. Add a medium ladle of pasta water to loosen the mixture up. Add more if needed. When everything is combined, mound onto a plate and garnish with peanuts, cilantro, lemon, and Thai chiles and serve with sriracha sauce, if you can handle the heat. Enjoy!

Thanks for stopping by Relishing It. Hope you all have a wonderful weekend! xo

Laurie

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Wife, mama, foodie living in St. Paul, MN.
Photos by and property of Laurie Jesch-Kulseth. May be used with author’s permission.

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