Spiced Chickpea Stew

You may or may not have heard of this recipe that practically broke the internet, most familiarly referred to as "The Stew," but if you haven't...well then LISTEN UP!  Ugh, Siri, you're so bossy.  But really, listen up.  This.  Stew.  Is.  MAGICAL.  I will try to explain why...

It's a warm, comforting dish that leaves you completely satisfied without feeling heavy.  The chickpeas are perfectly seasoned with a spicy kick (I cut the red pepper flakes in half, however, because I'm a wuss).  The fresh ginger is a must, as it brightens up the stew and adds flavor.  And the coconut milk...oh the coconut milk.  Apparently there's a controversy over how many cans to use: 1 or 2.  I followed the recipe and used 2 cans and I wouldn't change a thing.  It smooths out the soup and adds a lovely depth.  Finally, the kale thickens the soup and makes you feel super healthy!  I topped mine with crispy chickpeas and greek yogurt - which I highly recommend.     

Recipe HERE.

Alison Roman, the cookbook author, Bon Appetit contributor and NY Times columnist responsible for the recipe, also went viral with this recipe for her Salted Chocolate Chunk Shortbread Cookies.  Try those as well, you won't be sorry. 

1-Minute Lentil Dip

You guys, I've discovered the most delicious, effortless dip in all of the land.  Me, I've discovered it, no one else, ALL the credit lands HERE.  No, that is a lie.  My friend's mom made it for me, and she discovered it from Trader Joe's.  In fact, when I went to TJ's to buy the 3 ingredients - that's right, THREE ingredients - required to make it, the employee ringing me up said, "best. dip. ever."  He knew.  From eyeing my feta cheese, cooked lentils and bruschetta sauce, he knew what I was up to...

  

There's really no recipe.  You combine everything and, voila!  You have a dip that's best served, in my opinion, with Trader Joe's Pita Crackers.  (By the by, this post has NOT been sponsored by TJ's...I'm just a loyal fan.  Remember "2-Buck Chuck?"  Oh, those were the days...)  

However, if you like measurements and all that jazz, you can find the recipe HERE.

Carson pointed out it's not the most appetizing dip in all of the land, and he has a point, but that doesn't matter.  One bite and you will agree.  

Also, TJ's calls it a "salad" - but I'm not down with that.  It's a dip, if you ask me, and that's where I stand.  The End.

Creamy White Chicken Chili

Have you ever made something, and after your husband takes one bite of it he sends a photo to the neighbor, and five minutes after that the neighbor shows up?  That's what happened when I made this chili.  This is easy, hearty comfort food at it's best with so much flavor and just enough kick.  I would probably double the recipe if I were you and make it for Game 7 of the World Series.  Go Cubs!!  

Recipe here.

Edamame & Sugar Snap Pea Salad

When I travel, I pretty much plan out exactly where I'm going to eat for every meal of the day, oh I don't know, months in advance.  The reason for this is simple.  If you were to crack open my brain, you would see little thought bubbles with images of food inside, menus from various restaurants (that I've memorized), a little fat man (I'm convinced) that controls my lack of willpower, etc.  No really, I'm a scientist, you would actually find all of that.  The point is, I love food, and I know exactly where I want to eat when we land in LA... one of those places being Lemonade.  It's funny what you end up missing when you move, and the market-fresh, seasonal salads at Lemonade is right up there with the sunny weather.  Luckily for me, I own their cookbook!  So I can make the dishes I love in the comfort of my own kitchen (I swear this isn't a commercial).  Like this fresh, vibrant, crunchy Edamame and Sugar Snap Pea Salad with a Sesame Vinaigrette.  Perfect for your next summer BBQ.

You can find the recipe here and purchase the cookbook here!

Black Eyed Peas

Happy New Year!  Can you believe we're here?  The decorations are packed away and the homework has emerged.  Oh and also, it took me 15 minutes to write those three sentences because my children are all "mama, mama, mama, mama" and I no longer have 8 house guests here to help answer them.  It's been difficult for me, getting back into the swing of things.  Anyone else feel like they're moving through mud?  Anyone else want to come over and cook a healthy dinner for my family tonight?

Great.  Thanks.

Well, this is a throwback now, but on New Year's Day my mom made the most delicious Black Eyed Peas.  This is not a tradition we usually partake in, but she wanted to try them out (and who am I to turn away possible luck and prosperity in 2016).  She referenced this article while making them, and they were delicious!  Like, I had 4 helpings delicious.  I think we will be making these all year round.  

Chipotle Bowls at home!

Who doesn't love Chipotle?!  (No, that's not a rhetorical question, I really need to know if someone in this world exists who doesn't love Chipotle.)  It's a magical place with fresh ingredients, quick service, salty chips and BEER!  There's even beer.  The kid portions rock, the guacamole is insane, and you can customize your order pretty much any way you like it.  Unfortunately, or maybe fortunately, we don't live very close to one, so I decided to make our own bowls at home!  

I followed this recipe using black beans instead of pinto (that I warmed on the stove with some chopped cilantro and green onions) and leftover grilled corn off-the-cob (with lime juice and zest).  Oh, and I may have gone to the restaurant to get their guacamole and chips to-go.  In case you're wondering, the Chipotle cheese is a blend of monterey jack and white cheddar.  Brilliant.  

What's your Chipotle go-to order?

*Even though I wrote their name 1700 times, this post was NOT sponsored by Chipotle, but hey, IF YOU'RE OUT THERE READING THIS, YOU MAGICAL PLACE YOU, FEEL FREE TO SEND ME COUPONS.  That was classy.   

Chickpea Burgers

We've been trying to eat a little less red meat this month at our house (I say that after going to Smashburger the other night and ordering bacon on top of my beef), so last night I decided to make Chickpea Burgers.  They were a hit (between Carson and I of course, kids were like, Chickpea wha??).  The coriander, cumin and cilantro added so much flavor, and the mushrooms combined with the beans made it taste hearty and delicious.  I loved them, and will make them again and again.  We served ours with pita pockets, and topped them with avocado, tomato and a store-bought tzatziki sauce (and I will forever have to google the spelling of that word).  

Chickpea Burgers

(Makes 4)

Printable Recipe

1 19 oz. can chickpeas (garbanzo beans), drained and rinsed

1 clove garlic

2 T chopped cilantro (or parsley)

1 1/2 tsp cumin

1 1/2 tsp ground coriander

1 tsp salt

1/2 tsp black pepper

1 carrot, roughly chopped

8 oz. sliced mushrooms

2 T all-purpose flour

1 egg

1/4 cup panko

2 T olive oil

In a food processor (or blender), combine chickpeas with garlic, cilantro, cumin, coriander and salt and pepper.  Pulse until it reaches a choppy, paste-like consistency.  Remove with a rubber spatula into a large bowl.  Add mushrooms and carrots to food processor and pulse until finely minced.  Add to bowl.  Add flour, egg and panko to bowl and stir everything together until combined.  Form into 4 burger patties.  In a large skillet, heat oil over medium-high heat.  Add patties and cook for about 7 minutes per side, until nice and golden brown.  

Also, Mushroom and Lentil Veggie Burgers.

Black Bean Brownies

Well, hello there Internet, it's nice to see you again.  I've been away, visiting family and friends in Sunny California.  And now I'm back, in Sunny New York.  Sunny, you're my friend, thanks for coming back East with me.  Why don't you stay for awhile?  For like, the next 7 months at least?  You make me happy, you turn me into Fun Mom.  Fun Mom goes outside and blows bubbles and draws on the driveway with chalk.  Fun Mom takes her kids for a walk until the neighbor's puppy attacks us and we all run inside crying with newly developed dog phobias.  Fun Mom puts on her bathing suit and - ohmygosh.  Wait.  Is that me in a bathing suit???  WHAT THE.  Sunny, leave me alone with my hearty winter comfort food and my gigantic sweaters.

I kid, I kid (sort of), but let me introduce you to a brownie that will get you ready for bathing suit weather.  Ok, it won't actually help you LOSE weight, but you don't have to feel guilty about eating one (or two, and licking all the batter).  These brownies have BLACK BEANS in them!  WHAT THE.  I came across this recipe and thought I'd try it, because my daughter with the sweet tooth could use some more iron and protein in her life.  Enter, "healthy" brownies.  They're actually good!  A little more on the "cake" side of the brownie spectrum (I prefer fudgy) but you can definitely not taste the black beans in the finished product.  I added some chocolate chips on top once the brownies were cooked to make them EXTRA healthy (what) and I think you should too.      

Pesto, White Bean and Broccoli Dip

I was sent a copy of The Truly Healthy Family Cookbook by Tina Ruggiero and after a brief page-through I knew it was a keeper.  You can usually tell when a healthy dish will end up stale and flavorless just by reading the recipe, and all of these sound delicious (yes, I read recipes for fun, what's it to you?).  Some of the meals on my to-do list: Risotto with Mushrooms, Butternut Squash and Kale, Mini Salmon Sliders and Turkey Meatloaf with Chipotle Glaze.  Yes, please, all of that.  

Right off the bat I made this Pesto, White Bean and Broccoli Dip because I'm trying to feed my daughter more iron.  Beans and Broccoli are great sources of iron!  Iron, iron, i-ron... that's a weird word.  Anyway.  This was simple to make, yielded a HUGE batch, and was great on pasta or crackers.  

Thanks for the book, Tina!  Recipe here.
  

Red Lentils with Feta and Tomato

As I type this, I'm sitting in my family room staring at large pieces of plywood and plastic covering.  I can't see my kitchen.  Have I mentioned we're redoing our kitchen?  So you'll have to bear with my postings for the next few months.  I might make a lot of peanut butter toast and easy mac & cheese.  Which both sound delicious to me!  But for now lets talk about lentils.  Lentils!  Doesn't that excite you??  Well it should, because while they might have a bad reputation, they're delicious.  I've had a bag of red lentils in my pantry for months, and I finally decided to do something with them over the weekend.  And because my best friend AND her sister are having babies on the same day, which is today(!), and because my mind is being blown over this construction, I am not going to write a recipe...

Take one cup of red lentils and put them in a pot with one cup of water.  Bring to a boil, then lower temp, cover and let simmer for roughly 10 minutes until liquid is absorbed.  Meanwhile, sauté halved cherry tomatoes in 1 tablespoon olive oil.  Add 1 clove of minced garlic and then a splash of really good balsamic.  Let cook over low heat until all bubbly and delicious.  Once lentils are done, add tomato mixture and crumbled feta cheese.  Season with salt and pepper to taste.  A great side dish!  

Fiesta Food

It appears I have made a lot of Mexican dishes over the years.  Mucho, if you por favor.  

Sorry, I took French.  But here are some ideas for your weekend fiesta...

Albondigas

Soup Azteca

Arroz con Pollo

Roasted Chicken Tacos

Ground Beef Tacos

Baked Tostada

Spanish Beans

Guacamole

Margarita Cupcakes

Mexican Chocolate Brownies

Southwest Spaghetti Squash

In between the cookies and fudge and homemade ice cream, I try to create a balance by looking for healthier dishes and I find most of my inspiration at my sister-in-law's house.  She's always cooking something completely creative and good for you.  It's where I go to escape my evil "let's have brownies for dinner" self.  Over the weekend, she made this Southwest Spaghetti Squash from a vegetarian cookbook (I do not know the source).  It's completely delicious, and I only adapted it slightly to add a little more spice (green onions for tang and hot sauce for zing).  By the way, did anyone notice I just put the words "tang" and "zing" in parentheses?   

Southwest Spaghetti Squash

(Serves 6-8)

Printable Recipe

1 spaghetti squash, sliced lengthwise, seeds removed

1 14 oz. can diced tomatoes (I used one with bell peppers), drained

1 14 oz. can black beans, drained and rinsed

1 cup shredded Monterey Jack or Mexican Mix cheese, divided

1 bunch green onion, white and pale green part only, finely chopped

1/4 cup finely chopped cilantro

1 tsp ground cumin

1/2 tsp garlic salt

1/2 tsp salt

1/4 tsp black pepper

Hot sauce (optional)

Preheat oven to 350.  Spray baking pan with cooking spray.  Place squash cut-side down in dish and bake for 45 minutes.  Let squash cool slightly, and then shred with fork into large bowl.  Add tomatoes, beans, half of the cheese, green onions, cilantro and spices.  Sprinkle with hot sauce if using and stir.  

Place back in baking dish and top with remaining cheese.  

Bake for 30 minutes and serve immediately.  (If you want, you can garnish with more cilantro or sour cream.)

Spinach, Chickpea and Tomato Frittata

Last night was one of those "ugh, dinner" nights.  I had no inspiration, nothing (or so I thought) in my fridge or pantry, and zero desire to drive to the market.  On the couch I sat, putting off doing anything about it until the very last minute in hopes that a magical dinner elf would come and take care of it for me.    Until I remembered that magical dinner elves ask for stupidly expensive tips and also aren't real.

So I slapped myself 5 times across the face (I actually used to do that in college), and marched to the kitchen whistling a semi-happy tune.  I started pulling stuff out of cabinets, freezers and the fridge.  A can of garbanzo beans, a box of frozen spinach, some cherry tomatoes, eggs and garlic.  Our dinner...

Heat a couple tablespoons of olive oil over medium heat.  Add one clove of minced garlic.  When it starts to brown, turn down heat to medium-low and add sliced cherry tomatoes and a half a can of garbanzo beans.  Season with salt and pepper.  In the meantime, defrost frozen spinach.  Make sure to squeeze out as much excess liquid as you can.  Add to pan.  Season with more salt and pepper and some paprika.  Let cook for 10-15 minutes over medium-low heat.  

Preheat oven to 450.  In two bowls, separate 6 eggs, saving the yolks for another day.  Add a splash of milk to the egg whites and whisk, seasoning with salt and pepper.  

Add to pan.  When corners start to set, place entire pan (uncovered, and make sure it's oven-proof) in the oven.  Bake for 10 minutes or until egg whites have cooked and turn brown and bubbly.  

*This was very delicious.  Smoky from the paprika, hearty from the garbanzo beans, flavorful from the garlicky tomatoes and spinach.  Would be excellent served on toast, but we ate it as is (smothered with hot sauce, mmm).  SEE!?  YOU CAN MAKE DINNER EVEN WITHOUT MAGICAL ELVES!

Minestrone Soup

Do you say "minestrone" or "minestron-eee"?  More importantly, what do you think Giada says?  You know, because she's super Italian and all and can't say the word spaghetti without morphing into Sophia Loren.  Hmmm.  It doesn't really matter to me because I love it, with or without an Italian-American accent.  

Until last night, I had never attempted to make my own.  Naturally, I used a Giada recipe which was simple yet authentic.  Pureeing some of the Cannellini beans thickens the broth nicely, and adding the rind from Parmesan cheese gives the soup a wonderful depth of flavor.

I'll leave you with this: what on earth am I doing making hot winter soup on an 80-degree day.       

Have wonderful weekends!  I'm going to make these and buy some new sweatpants for Valentine's Day (for real).  

Spanish Beans

Last night was Taco Thursday at our house.  But not just any Taco Thursday (that sounds so wrong), let me explain...  

A couple weeks ago I was at my friend Cindy's daughter's first birthday party.  Cindy's mom, Monica, was visiting.  Monica is originally from Ecuador and as Cindy says, she's an incredibly talented and super yummy cook.  From Ecuadorian dishes to Dominican cuisine, she provides that extra something that makes her food delectable.  I'll tell you what that something extra is.  SOFRITO.  Click on that link if you don't know what it is.  Monica sent me home with a jar of it, homemade.  Holy beans that stuff is good!  Monica's sofrito is made with fresh vegetables, and Cindy says she uses it in several dishes including beef, chicken or even just plain ole spanish beans with rice.  The following is her recipe.  There is nothing "plain ole" about them.  They are magical.    

Lookie here, you can purchase sofrito on the interweb.  But if I were you, I would go to Disney's Animal Kingdom where Monica is an Area Manager and beg her to make you some.    

Spanish Beans

(Serves 4)

Printable Recipe

1 T vegetable oil

1 strip bacon, diced

1 T sofrito

1 tsp vinegar (or capful)

1/2 can tomato sauce

1 can red kidney beans (do not drain)

3 stems cilantro, chopped

Heat oil in pot over medium heat.  Add bacon.  Once bacon is crispy, add sofrito.  Listen to it sizzle and breath it in.  Yum.

Stir sofrito and cook briefly.  Add vinegar and tomato sauce.  Cook until it begins to bubble (I turned up heat slightly).

Once bubbling, add entire can of beans, stir.  Bring to a boil, then lower heat and cover.  

Let simmer until beans are soft and cooked through.  Add chopped cilantro and serve with white rice.