Orange Black Beans with Cumin

Recipe Finder Washington Post

https://www.washingtonpost.com/recipes/orange-black-beans-with-cumin/7647/?utm_term=.cb992b083453

APR 6, 2005
Thanks to the orange and cinnamon, this is a very simple but interesting variation on black bean salad.  Although it only cooks for 90 minutes in the slow cooker, the low heat allows you to ignore it once you mix all the ingredients together.  There's nothing to sauce ahead of time.  Just a few ingredients to chop, an orange or two to squeeze and you're done.  I changed the spices a bit because I don't love cumin, but the combination below came out great.  Very light.  I forgot to top with cilantro and tomatoes, but I think those would be great additions.  I enjoyed it cold as well as gently heated.

"These beans have enough flavor of their own to serve as a main-dish match with rice or as a side dish with similarly inspired chicken or beef. Mushy they are not."

SERVINGS:  4

Ingredients:

2 15-ounce cans black beans, rinsed and drained
2 tablespoons firmly packed light or dark brown sugar
1 medium shallot, minced
1 stalk celery, minced
1/2 cup orange juice
1/2 cup low sodium vegetable broth
1/4 teaspoon ground cumin
1/4 teaspoon cardamom
1/4 teaspoon coriander     ---  I think this is the combination I used
Light sprinkle of ground cinnamon
Salt and freshly ground black pepper

For serving: 
2 cups rice or couscous, cooked
1/4 cup chopped fresh cilantro leaves
1/2 cup chopped fresh tomatoes

Directions:
1) Combine the beans, brown sugar, shallot, celery, orange juice, broth, and spices in the slow cooker.
2) Cover and cook on high for about 1 1/2 hours.

Season with salt and pepper and serve hot, ladled over rice and garnished with the cilantro and tomatoes.  Or serve cold with a salad.

Onion Roasted Chicken

One pot roasted chicken and vegetables.  Looks great for a shabbat dinner.

http://passthechallah.com/popular-recipe-2016-onion-roasted-chicken/

slow cooker suggestions

Washington Post suggestions for recipes to make in slow cooker.  These can be adapted:

Smoky Black Bean and Sweet potato chili
https://www.washingtonpost.com/recipes/smoky-black-bean-and-sweet-potato-chili/15086/?utm_term=.90783cd5d670

Red lentil chili
https://www.washingtonpost.com/recipes/red-lentil-chili/16104/?utm_term=.eff46e217da7

Orange Black Beans with Cumin
https://www.washingtonpost.com/recipes/orange-black-beans-with-cumin/7647/?utm_term=.5d5cf5e1daa5

Tarragon - Dressed Broccoli (or green beans)

I found this recipe recently while going through an old pile of recipes that I reluctantly tossed because I will never get to prepare them. The dressing was meant for green beans, but I thought the sauce would be taken up better by broccoli.  Since we had a ginormous Costco bag of broccoli to get through, I took a chance this evening.  It was so nice and light.  I'll definitely try it again, perhaps on other vegetables as well.  But it works wonderfully for broccoli.  Always nice to have a new dance with an old friend.  As noted below, it can be served cold as well.  If there were any left over, I might be able to try that ;-)

Ingredients:  

1 pound of broccoli, steamed for 3-4 minutes

1 Tbsp coarsely chopped tarragon leaves 

1/4 cup scallions, white and light green parts

1/4 cup seasoned rice wine vinegar

2 Tbsp mild olive oil

Salt and freshly ground pepper to taste

Directions:

1) In a small bowl, combine the tarragon, scallions, vinegar and salt and pepper.  Whisk in the oil. 

2) If you have a pot with a steamer, boil water and add the steamer insert for about 3-4 minutes, until the broccoli is bright green.  Remove from heat.

3) Toss with the dressing if planning to serve immediately.  

4) Otherwise, you can place the veggies in a plastic food storage bag after they cool, remove all the excess air and store in the refrigerator for up to 24 hours.  When ready to serve, place the veggies in a serving bowl, add the dressing and mix to combine.  Serve immediately.

Sweet and Spicy Roast Chicken with Carrots, Dates and Pistachios

Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios
https://www.onceuponachef.com/recipes/sweet-spicy-roast-chicken.html?recipe_print=yes

By Jennifer Segal
Adapted from Melissa Clark's recipe in The New York Times

 I was a bit nervous making this for guests without trying it first, but it was totally awesome!  Everyone went back for seconds!  I served it with totally plain bulgur and string beans, and it was perfect.  I used skinless thighs and

bone-in chicken breasts, left them bone side down for cooking, left out the broiler step to crisp the skin, and left them to rest in the sauce, bone side up for 2 days.  Before serving, I took the chicken off the bone to soak in the sauce.  It was delicious!

3/1/19 - tried it again with boneless chicken breasts, and it was good, but definitely not as moist as with bone-in.  Definitely use all the sauce to pour over the chicken.

Servings: 4-6
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 15 Minutes, plus at least 6 hours marinating time
Prepared October 27, 2017


Ingredients:
1 teaspoon lemon zest
3 tablespoons freshly squeezed lemon juice, from 1 large lemon
1 teaspoon orange zest
6 tablespoons freshly squeezed orange juice, from 2 oranges
6 tablespoons extra-virgin olive oil
3 tablespoons whole grain mustard
6 tablespoons honey
½ teaspoon crushed red pepper flakes
3 cloves garlic, roughly chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
2½ teaspoons salt  (I used maybe 1.5 tsp salt)
4 pounds bone-in chicken pieces (thighs, drumsticks and breasts)
3 cups ¼-inch sliced carrots
1 medium yellow onion, halved and thinly sliced
1 cup thinly sliced dried dates
2 tablespoons chopped Italian parsley, for garnish
2 scallions, light and dark green parts, thinly sliced, for garnish
¼ cup chopped salted pistachios, for garnish


Directions:

1) Make the marinade: In a medium bowl whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt.

2) Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade. Place the bag on a rimmed sheet pan to protect against leakage and marinate in the refrigerator for at least 6 hours or overnight.

3)Preheat the oven to 425°F and set an oven rack in the middle position.

4) Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan (do not line the pan with foil). Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. About halfway through cooking, stir the carrots so that they don’t burn around the edges of the pan.

5) Turn on broiler (leave pan on middle rack), and cook 1 to 3 minutes more, or until skin is golden brown and crispy. Watch carefully: the honey in the marinade can cause the skin to burn quickly.
Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve.

Nutrition Information

Powered by Edamam

Per serving (6 servings)
Calories:1,022
Fat:62g
Saturated fat:15g
Carbohydrates:59g
Sugar:49g
Fiber:6g
Protein:60g
Sodium:1306mg
Cholesterol:227mg

Mashed Butternut Squash with Maple Syrup

From Nourish indulgently healthy cuisine
by Scott Uehlein and Canyon Ranch

Butternut squash provides as much beta-carotene, potassium and fiber as sweet potatoes but with fewer calories because of its higher water content.

After scooping out the seeds, you can rinse them and let them sit in a colander for a while.  Separate the seeds from the squash that was attached.  Line a baking sheet with foil or parchment and pat the seeds dry.  Bake ~ 15 minutes at 275 degrees or until they start to pop.  Mine were thin and did not actually pop, but I removed them when they started getting toasted, sprinkled them with salt and pepper and enjoyed them as is, shell and all.  Careful if you have diverticula, though.  This probably wouldn't be a good idea!

Makes 6  half cup servings

Ingredients: 
3 pounds butternut squash
1 Tbsp pure maple syrup
Pinch sea salt
Pinch freshly ground black pepper
2 teaspoons unsalted butter

Directions:
1) Preheat the oven to 350 degrees

2) Cut the squash in half (which wasn't as difficult as I thought it would be), scoop out the seeds an place the halves in a large baking pan cut side down.  Add enough water to barely cover the bottom of the pan.

3) Bake for 50- 60 minutes, or until the squash is very tender

4) Scoop out the cooked squash and transfer it to a medium mixing bowl.  Add the maple syrup, salt and pepper and butter.  With an electric mixer, at medium speed, beat until smooth.

Butternut squash and tahini spread

From Jerusalem, A Cookbook by Yotam Ottalenghi and Sami Tamimi
Posted with some corrections LDCC  10/12/17

One of the most delicious parts of this book is the introduction that describes the growing relationship between the authors - two young men who were born the same year in Jerusalem, one in the Jewish west, the other in the Muslim east areas.  They didn't know each other growing up, but eventually met and became close friends and business partners.  They explain how Jerusalem is a tapestry of cultures - so much so that you can't tell where any food originated, as similar dishes blend together and reflect many origins.  They dare"... --to imagine that hummus will eventually bring Jerusalemites together, if nothing else will."  

After trying a chicken with barberry recipe, I saw some enticing spreads - this one and one with burnt eggplant that were very enticing! I promised a friend I'd bring a few dips to dinner this weekend, but that I'd be experimenting on her and her guests.  So, I tried this dip first - what good fortune ... for ALL of us!

Previous tins of tahini that I had tasted were very thick and pasty, making it difficult to work with and to taste anything but thick goo.  Truth be told, the large cans of tahini that I purchase for a particular recipe often stay in the back of my fridge, unused until they're finally discarded, because they're so difficulty to scoop out after refrigeration.  Any of you who know me, know that I do NOT like discarding any food! For this recipe, my husband picked up a jar of tahini from TJs that was thinner and easier to work with and had a much more subtle taste than the usual.

Ingredients:
1 large butternut squash (~ 2.5 pounds) peeled and cut up into chunks
3 Tbsp olive oil
1 tsp ground cinnamon
5 Tbsp light tahini paste (Trader Joe's Organic Tahini)
1/2 cup Greek yogurt
2 small cloves garlic, crushed
1 tsp mixed black and white sesame seeds (or just white , if you like)
1 1/2  tsp date syrup
2 Tbsp chopped cilantro (optional)
1/2 tsp salt

Directions:
1) Spread the squash out in  a medium roasting pan.  Pour over the olive oil and sprinkle on the  cinnamon and 1/2 tsp salt.  Mix together well and cover the pain tightly with aluminum foil and roast in the oven for 60 minutes, stirring once during the cooking.  Remove from the oven and leave it to cool.

2) Transfer the squash to a food processor along with the tahini, yogurt and garlic.  Roughly pulse into a coarse paste, without the spread becoming smooth - or use a fork or potato masher.

3) Spread the butternut in a wavy pattern over a flat plate and sprinkle with the sesame seeds, drizzle over the syrup and finish with cilantro, if using.

I tried to use pomegranate syrup or molasses in place of the date syrup, but preferred the date syrup most - or even omitting it.  The dip is an interesting change from usual hummus.  I didn't read the instructions carefully and made it smooth - which was good - but I'll try it chunky next time.

Dairy free frittata

https://spoonuniversity.com/recipe/frittata-dairy-free-garden-that-perfect-for-sunday-mornings

Looks good with lots of  veggies

Ingredients
1 1/4 cup cherry tomatoes
1 1/2 medium avocado
1/2 red onion
1 tablespoon + 3 tablespoons olive oil
1 teaspoon diced garlic
1/3 pound baby spinach
8 eggs
1/2 cup almond milk
3/4 teaspoon salt
1/4 teaspoon pepper

Pre-heat oven to 350° F.

Dice the onion and avocados into small pieces. Cut the cherry tomatoes in half. Set aside.

STEP 2
Heat 1 tablespoon of olive oil on medium heat. First, add in the spinach, then garlic. Sauté the spinach until wilted and set aside.

STEP 3
Heat the remaining 3 tablespoons of olive oil in a large skillet on medium heat. Cook onions in oil for about 5 minutes, or until lightly browned. Set aside.

STEP 4
In a large bowl, crack and mix the eggs.

STEP 5
Add almond milk, salt, and pepper into the eggs. Stir the mixture.

STEP 6
Add the sautéed spinach, cherry tomatoes, and avocado into the egg mixture. Stir to distribute the vegetables throughout the mixture evenly. Pour egg mixture back into skillet.

STEP 7
Cook egg mixture on medium heat for 5 minutes or until the edges start to pull from the side of the skillet.

STEP 8
Transfer hot skillet to oven. Let bake for 16 minutes, or until frittata is set.
Cool for 5 minutes ->  enjoy!

Persian Chicken with Pomegranate and Walnut - Fesenjan

Adapted from The Paleo Slow Cooker - Healthy Gluten-Free Meals the easy Way by Arsy Vartanian. Page Street Publishing Company, 2013.

This is a special Persian dish, high in omega 6's thanks to the walnuts and very high in protein with the combination of chicken and nuts.  On the recommendation of a Persian friend, we used pomegranate molasses (from a Persian grocery store) instead of pomegranate juice, and was delicious meal.  He also prefers the dish made with beef or dark-meat chicken rather than chicken breasts.  As with many dishes in sauce, it was infinitely better 2 and 3 days later.

Ingredients:
3.5 pounds bone-in, skinless chicken thighs, breasts and legs
1 tsp sea salt
1 large onion, thinly sliced
1 tsp cardamom
1/2 tsp cinnamon
3 cloves garlic, chopped
2 cups water
4 cups walnuts, coarsely ground, some of it more finely ground to thicken the sauce
1.5 cups pomegranate juice
1/2 cup pomegranate molasses
2 Tbsp honey
1/2 tsp ground saffron
Salt and pepper just before serving
Pomegranate seeds for garnish

Directions:
There were directions for browning the chicken, sautéing the onion and spices and forming a paste with the walnuts, but I always disregard those instructions for slow-cooker recipes.

Here's my way of doing it:
1) Put all ingredients in the slow cooker.
2) Cook on low for 4 hours.  Remove chicken, debone, shred with 2 forks and place back in slow cooker on high with lid removed.  Cook for 30 minutes to thicken the sauce.
3) Salt and pepper to taste, then serve - but it's much better if you wait a few days.

Maple-Mustard Glazed Chicken

From   1000 Lowfat Recipes by Terry Blonder Golson  1997


The marinade itself can stay for weeks, as long as it hasn't been in contact with raw chicken

Ingredients:
1/2 cup maple syrup
1/3 cup apple cider vinegar
1/4 cup water
3 Tbsp Dijon mustard
1/2 tsp Kosher salt
1 Tbsp vegetable oil
2 pounds skinless, boneless chicken breast

Directions:
1) In a small saucepan combine the maple syrup, vinegar, water, mustard and salt.  Bring to a boil, immediately reduce to a simmer, and cook for 15 minutes.  Remove from the heat and whisk in the oil.   Cool to room temperature

2) Cut the chicken into pieces weighing about 4 oz each.  Put them in a shallow dish or sealable plastic bag and coat with enough sauce to cover.  Let the chicken marinate for 30 minutes or up to 2 hours.  Turn several times.

3) Preheat and prepare the grill.  Grill the chicken for 4 minutes, then brush with the marinade, turn and continue to cook until done, about 5-8 minutes longer.  Although the dark grill marks look and taste wonderful, this recipe can also be broiled.  Cook the chicken about 6 inches from the heat source, basting and turning once.

Aloo gobi

From Great Curries by Manisha Kanani  1997

We had a wonderful version of aloo gobi at our favorite local Indian restaurant - Kadhai - in Bethesda last week.  At about the same time, I was looking through my cookbooks to see what I could give away.  As you could imagine, I have collected more cookbooks over the years than I could ever use.  That's in addition to stacks of recipes from newspapers and magazines, lady docs blog and so many others in 'recipe' files online.

I saw this recipe as I was skimming through and decided to try it.

Ingredients:
1 pound potatoes, cut into 1-inch chunks (classically with white potatoes, but you can try sweets)
2 Tbsp oil
1 tsp cumin seeds
1 green chili, finely chopped
1 pound cauliflower, broken into florets
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp ground turmeric
1/2 tsp salt
chopped cilantro to garnish

serving suggestion:  with tomato and onion salad

Directions:
1) Parboil the potatoes in a large saucepan of boiling water for 10 minutes.  Drain well and set aside.
2) Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes until they begin to sputter.  Add the chili and fry for another minute
3) Add the cauliflower florets and fry, stirring, for 5 minutes
4) Add the potatoes and the ground spices and salt and cook for another 7-10 minutes, or until both the vegetables are tender.  Garnish with cilantro and serve with tomato and onion salad, if available

Slow cooker aloo gobi with tomatoes

I'm on a new kick to avoid wasting any food.  In the past, some part of my produce could be found languishing in the corners of my refrigerator bins.  In the quest to use these up, I've turned to stir fries and slow cooker meals.  In some cases, I use oil, vinegar, soy and maybe date syrup for added taste, or some other favorite combination.  In this case, it's a combination of Indian spices.

In my quest to have a variety of simple weekday meals, I tried to make aloo gobi - a classic cauliflower and potato dish in the slow cooker.  I wanted to use up everything I had in the fridge - so this is how I prepared it, but many variations are possible.  I had sweet potatoes on hand, so used these instead of white potatoes, which is good healthy alternative.  The ingredients looked so dry in the slow cooker, I added a large can of diced fire-roasted tomatoes.

Great dish - and plenty of it!  Hopefully it freezes well, because that's what I did with the leftovers after about 3 meals/side dishes worth of it.  An added bonus is that it includes turmeric, a spice that is rich in anti-oxidants.  To add protein for a complete meal, add chick peas and/or top with pumpkin or sunflower seeds.

Ingredients:
1 head of cauliflower, broken into florets
2 sweet potatoes, cut into bite-sized chunks
1 28-oz can of diced fire-roasted tomatoes
2 shallots
1/2 onion (yellow, red or mixed)
1 very small jalapeño
1 Tbsp cumin seeds
1 Tbsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne
1 1/2 tsp turmeric
1 1/4 tsp salt
Chopped cilantro to top, optional

Directions:
1) Put all ingredients in the slow cooker on low for 6 hours.  Enjoy!

Green Pea Dip

This is a lower fat version of guacamole - and it's bright green, so won't be easily confused with it.  I needed an excuse to use the herbs and chile pepper from our garden, and the scallions that were on their last leg in the fridge.  Perfect recipe for all that.

This is different than the other pea dip recipe. I prefer the other, but this is a good alternative.

Juice of a lime (plus more)
1/2 fresh green chile pepper, seeded and finely chopped - added 1/8 tsp cayenne also
2 Tbsp fresh parsley (I used mint and oregano)
1 Tbsp fresh cilantro
1.5 cups frozen peas
5 scallions, chopped

Directions:
Puree in a food processor, refrigerate, eat -- easy, right?!
Photo : green pea dip 7/9/2017

Pistachio hummus and eggplant; and baba ghanouj

https://www.washingtonpost.com/lifestyle/food/for-this-grilled-eggplant-dish-the-hummus-is-nutty/2017/06/28/505a9fc0-5b79-11e7-a9f6-7c3296387341_story.html?utm_term=.95572d5f21a7

There are 2 separate recipes here - pistachio hummus and a simple baba ghanouj recipe.

Grilled Eggplant on Pistachio “Hummus”

6 servings

This spin on hummus is made with pistachios and edamame instead of chickpeas, and the switch gives it a nutty flavor and fresh green color.

The eggplant can be cooked on a grill as well.

MAKE AHEAD: The hummus can be refrigerated for up to 3 days.

From nutritionist and cookbook author Ellie Krieger.

Ingredients
For the hummus
1 cup shelled, unsalted pistachios, lightly toasted (see NOTE)
1 cup frozen/defrosted shelled edamame
2 tablespoons fresh lemon juice
2 tablespoons fresh flat-leaf parsley leaves
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
¾ cup water
2 tablespoons extra-virgin olive oil
For the eggplant
3 Japanese or Chinese eggplants (about 1 pound)
3 tablespoons extra-virgin olive oil
¼ teaspoon Spanish smoked paprika (pimenton)
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 pint grape or cherry tomatoes, each cut into quarters
¼ cup shelled unsalted pistachios, lightly toasted and coarsely chopped (see (NOTE)
2 tablespoons fresh flat-leaf parsley leaves
Steps
For the hummus: Combine the pistachios, edamame, lemon juice, parsley, garlic, cumin, coriander, salt and water in a food processor; pulse until finely chopped, stopping to scrape down the sides of the work bowl, as needed. With the motor running, drizzle in the oil. The yield is about 2 cups.
For the eggplant: Preheat a grill pan over medium-high heat. Trim the ends of the eggplants, then cut each eggplant in half lengthwise. Use 1 tablespoon of the oil to brush both sides, then season the cut sides with the paprika, salt and pepper. Cook until softened and grill marks have formed, 3 to 4 minutes per side. Allow to cool slightly, or to room temperature, then cut each piece of eggplant in half crosswise.
To serve, spoon about ⅓ cup of the pistachio hummus onto each plate. Top each portion with two pieces of eggplant and some tomato. Drizzle with 1 teaspoon of the remaining oil, then sprinkle with chopped pistachios and parsley leaves.
NOTE: Toast the pistachios in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned, shaking the pan to avoid scorching. Let cool completely before using.
Nutrition | Per serving: 300 calories, 9 g protein, 16 g carbohydrates, 24 g fat, 3 g saturated fat, 0 mg cholesterol, 300 mg sodium, 7 g dietary fiber, 7 g sugar

This is a separate baba ghanouj recipe from 11/30/2016 by Ellie Krieger that looks simple and delicious

This dip offers much the same appeal as hummus; it’s rich and creamy, with sumptuously earthy Middle Eastern flavors, and it is made with plant-based ingredients.

Make Ahead: The dip can be refrigerated a day in advance.

SERVINGS:

Tested size: 4 servings; makes about 1 1/3 cups

INGREDIENTS

1 large or two small eggplants (about 1 1/4 pounds total)
1 clove garlic, minced
1/2 teaspoon kosher salt
3 tablespoons tahini (sesame seed paste)
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh parsley
DIRECTIONS

Preheat the oven to 450 degrees.

Place the eggplant(s) directly on the grates of the burner of a gas stove or on a preheated grill or grill pan; cook over high heat, turning several times with tongs, until the skin is charred and blistered all around, about 10 minutes total.

Transfer to a baking sheet. Roast (middle rack) until the eggplant is completely softened and collapsed, about 20 minutes. Let it cool, then cut it in half lengthwise and use a spoon to scoop the eggplant's flesh out of the skin. Discard the skin. (Use a knife to help separate them, as needed. It is okay if some charred bits remain.) Place the scooped eggplant in a food processor and pulse until it is broken down but not completely smooth.

Meanwhile, place the minced garlic in a small mound on a cutting board and sprinkle it with the salt. Use the flat side of a chef’s knife to work the garlic and salt together to form a paste.

Transfer the eggplant to a serving bowl. Stir in the garlic-salt paste, tahini, lemon juice and parsley until well incorporated.

Peking Portobellos

https://www.washingtonpost.com/recipes/peking-portobellos/15631/?utm_term=.17a1b1f084c7

Necessity is the mother of invention.  I didn't have enough hoisin sauce at the time I prepared this dish, so I used only 1 Tbsp each of hoisin, date syrup and molasses, which was enough for 6 mushrooms or chicken breasts, prepared in the same pan.  Each tablespoon of hoisin has 490 mg of sodium and 3 grams of sugar, while the date syrup has only 10 mg of sodium but13 grams of sugar, and the molasses, similarly, has 20 mg of sodium and 14 grams of sugar.  So, as we say, pick your poison.  By combining the different ingredients, you minimize either the salt or the sugar compared to any one of the components.

In any case, the sauce was excellent, especially after the reduction.  If only portobellos are used, without chicken, this would be a low protein main dish, so it would be good to combine with edamames, a protein pasta, or lentils or beans.

From the Post:
These are caramelized and meaty-tasting, with a terrific sauce we're already thinking of using with other dishes as well.

You’ll need a roasting rack.

Make Ahead: The sauce can be made and refrigerated a day in advance.

INGREDIENTS:

FOR THE MUSHROOMS
6 medium-size portobello mushroom caps (gills removed)
Sliced scallions, for garnish

FOR THE SAUCE
1/2 cup hoisin sauce (see headnote)
2 tablespoons plain rice vinegar
2 tablespoons Sriracha
1 tablespoon toasted sesame oil
1 tablespoon peeled, finely grated fresh ginger root (from a 2-inch piece)
1 tablespoon finely grated orange zest (from 1 large orange)
2 tablespoons light brown sugar
1/4 teaspoon Chinese five-spice powder

DIRECTIONS:

1) For the mushrooms: Preheat the oven to 425 degrees. Place a flat wire roasting rack inside a rimmed baking sheet.  Arrange the portobello caps, gill sides down, on the rack. Roast for 12 minutes or until they have released moisture.

2) Meanwhile, make the sauce: Whisk together the hoisin sauce, vinegar, Sriracha, toasted sesame oil, ginger, orange zest, brown sugar and five-spice powder in a medium bowl until well combined. The yield is a generous 3/4 cup.

3) Transfer the roasted portobellos to a few layers of paper towels and let them drain for a few minutes; meanwhile, position an oven rack 8 inches from the broiler element and preheat the broiler. Wipe off the baking sheet, then lightly grease it with cooking oil spray. Arrange the roasted portobellos on it, gill sides up. Spoon 1/4 cup of the sauce over them.

4) Broil for 3 to 5 minutes, until the sauce has darkened, watching closely so the portobellos don’t burn. Then use tongs to turn them over. Spoon another 1/4 cup of the sauce over them, then broil for 3 to 5 minutes on the second side, until dark brown and lightly charred on the edges.

5) Slice the portobellos on the diagonal (as thin or thick as you like). Scrape any residual broiled sauce from the baking sheet into the remaining 1/4 cup of sauce, stirring to incorporate. Drizzle the portobellos with that sauce mixture and top with the scallions. Serve warm.

One Pan Mango Teriyaki Chicken and Veggies

http://athleticavocado.com/2017/01/01/one-pan-mango-teriyaki-chicken-veggies-whole-30-paleo/
from HH recipe blog

ONE PAN MANGO TERIYAKI CHICKEN & VEGGIES

Tender chicken thighs and roasted veggies are glazed with a sweet mango teriyaki sauce for a an easy and incredibly tasty dinner that only uses one pan! You would never guess that this super easy meal is whole30 and paleo friendly either!

12/27/18   Sooooo - we used chicken breasts, which came out dry - but we probably should have doubled the sauce and lowered the oven temperature.

One VERY good change we made was that we followed Brendon's suggestion to add an eggplant to the veggie mix.  Be aware that all of these veggies, including the eggplant were just enough for about 4 people.  They shrink - a lot! The sauce is tasty with a bit of a kick from the pepper flakes, but the spice seems just right.

One Pan Mango Teriyaki Chicken & Veggies {Whole 30 + Paleo}

Ingredients:
5-6 skinless chicken thighs, trimmed of visible fat
4 cups broccoli florets
3 red or mixed bell peppers, cored and sliced into strips
5 carrots, sliced
1 eggplant, peeled, quartered and sliced - my favorite

Mango Teriyaki Sauce:
2 cups chopped mango
1/3 cup coconut aminos - or tamari
1/4 cup apple cider vinegar (or coconut vinegar)
2 Tbsp. sesame oil
1/2 tsp. ground ginger
1/4 tsp. red pepper flakes
sesame seeds for sprinkling
mango chunks (optional)

Instructions:

1) Preheat oven to 425 degrees.

2) Line a large baking sheet with foil. Spray with cooking spray and set aside.

3) Place broccoli, red pepper slices and carrots in a large bowl. Set aside.

4) Using a food processor, puree mango chunks. Combine with all other ingredients for teriyaki sauce in a bowl. Whisk until well mixed.

5) Place chicken thighs on foil lined sheet pan. Brush sauce over both sides of each chicken thigh, coating well.

6) Add remaining sauce to bowl of veggies and mix thoroughly. Spoon around chicken thighs in an single layer. Sprinkle with sesame seeds

7) Bake for 35 minutes, or until done. Serve with more mango chunks, if desired.
Enjoy!

Veggie Kabobs

In my latest Hungry Harvest delivery, I received a 'veggie kabob' extra - which was yellow and green squash, red onion and red pepper.  I recently saw a recipe for chicken and grape kabobs that was intriguing, but hadn't gotten to try it.  So I made a few skewers of my HH grapes and tomatoes.  Roasted grapes are really good!  It creates a different kind of sweetness.  I roasted some others in the same pan as onions and other veggies, but I didn't like that as much as when they were on a skewer, and not resting in the 'juices' of the other veggies.

I didn't measure anything, but I marinated the veggies other than the grapes in some combination of:

Canola oil - just enough to lightly coat
Basil olive oil (Cleo's - just 1 Tbsp or so - optional)
White balsamic or champagne vinegar - few splashes
Fresh herbs (oregano, thyme and Vietnamese coriander), but any herbs dried or fresh would do
Light sprinkle of salt and pepper, preferably freshly ground

Directions:

1) Marinate the vegetables for an hour if you have the time.
2) Meanwhile, if you're using wooden skewers, soak them in water for at least 30 minutes.
3) When the skewers and veggies are ready, create colorful arrangements of vegetables.  If possible, balance the skewers so they remain above the broiler pan.
4) If using an indoor broiler, keep the wooden skewers about 4-6 inches from the heat to avoid burning.  Turn kabobs and/or broiler pan every 5 minutes or so.  It may take about 20 minutes to soften the vegetables and have them start to brown.

July 2, 2017

Rockfish with lemon and herbs

I'm trying to eat more fish and less chicken, just for variety.  I've got enough experience with salmon, and enough recipes tucked away, so that I don't have to think much about cooking it.  Today I tried rockfish - it's a white flaky fish that is neutral enough that it takes up whatever flavors you care to try.
I couldn't find a simple enough recipe for a weeknight, so I was pleased when this simple combination worked.  I love using fresh herbs from the garden, but dried would probably be good and would save some time.  I'd show you a photo, but there's none left ;-)

2 rockfish fillets - not quite a pound

Canola oil
1/2 lemon, juiced
2 cloves garlic, finely chopped
1" ginger, grated
1 Tbsp fresh rosemary, finely chopped
2 tsp fresh thyme, finely chopped
salt and pepper to taste

DIRECTIONS:

1) Preheat oven to 325 degrees.

2) Combine olive oil and lemon juice, ginger and garlic, and let the fish marinate 'face down' for 10 minutes or so.

3) Turn fish skins down, then add the rest of the ingredients.  Bake for ~ 15-20 minutes.

spiced nuts

Adapted from http://www.foodnetwork.com/recipes/ellie-krieger/spiced-nuts-recipe-1952173

I was looking for a spiced nut recipe to match one we had recently at The Little Beet - slivered almonds with turmeric and pepper.  I couldn't find anything equivalent so I adapted this recipe.

I used all the nuts and seeds below, in similar proportions, but with overflowing measures, and threw in a handful of walnuts and hazelnuts (just because I could).   I wanted to see how the spices were taken up by the different nuts.  On the second attempt, I focused more on the slivered almonds and pumpkin seeds as they tasted best, and slightly increased the turmeric and cayenne.

The truth is, nuts with maple syrup and salt can't be bad.  But a prior attempt with turmeric and nuts were too heavily coated and somewhat bitter.  I'll try to use gradually more turmeric as we go.

Turmeric is a rhizome, a thinner, more orange version of ginger. Its active ingredient is curcumin, an anti-oxidant and anti-inflammatory agent.  It has been used by traditional healers for thousands of years, for everything from digestive issues to wound healing to headaches and blood flow, even to slow tumor growth.  To date, it has not been proven in studies to be helpful for any of these purposes.  Cooking with turmeric is fine, but not using it as a supplement.  It can potentially interact with prescription and over-the-counter medications, be a problem in the setting of gallstones or kidney disease, and cause bleeding.

Ingredients :

1/2 cup pecans
1/2 cup slivered almonds
1/3 cup pistachios
1/3 cup cashews
1/3 cup pumpkin seeds
1-2 Tablespoons maple syrup
1/2 teaspoon curry powder (I prefer coriander)
1/8 - 1/4 teaspoon cayenne (or more to taste)
1/2 tsp turmeric
1/2 teaspoon dried rosemary and/or thyme - (good with 1 Tbsp fresh rosemary and 1 Tbsp thyme chopped finely)
1/2 teaspoon salt plus more to taste (used freshly ground salt from Peru)
Nonstick cooking spray

Directions:

1) Preheat oven to 325 degrees F.
2) Combine nuts and seeds in a medium-sized bowl. Add the maple syrup and spices and salt and toss to combine.
3) Spray a baking sheet with cooking spray, then transfer coated nuts to baking sheet and spread evenly in 1 layer. Bake 12-15 minutes, stirring once, until nuts are fragrant and lightly toasted.

Roasted Radishes with Herbs

washington post 5/10/2017  Ellie Krieger

I was intrigued by this recipe because the description mentions that the taste of the radishes changes from sharp to mellow, like parsnips do when cooked.  And I LOVE parsnips.  These work equally well with roasting.  They taste and look like little red potatoes when they're done, but with fewer calories.  There were almost none for anyone else by the time I transferred them to a serving dish!

The author suggest serving them with roasted chicken or meat or as part of a hummus platter.

Ingredients:
2 bushes of medium radishes, about 20, trimmed with 1/2" of the stem left on; and halved (vertically)
1 Tbsp olive oil
1/4 tsp salt
1/8 tsp freshly ground pepper
2 tsp chopped fresh parsley leaves
1 tsp fresh dill

Directions:
1) Preheat the oven to 450 degrees
2) Place the radishes in a 9x13" backing dish and toss with the oil, salt and pepper.  Arrange with cut sides down.
3) Roast for 20-25 minutes, until tender and the cut sides have browned a bit
4) Transfer to a serving dish, sprinkle with the herbs and more salt as needed.  Serve warm or at room temperature.

Stir Fry Chicken

Here's a quick stir fry recipe, to which you can add any vegetables you choose:

Ingredients:
Canola oil for the pan
3 chicken breasts, cut into bite size pieces, trying to make them approximately equal in size
Salt and pepper to taste
1 onion, cut into chunks, separate to stir fry
2 cloves garlic, chopped
1" ginger grated
Toasted sesame seeds

Sauce:
3 Tbsp honey
3 Tbsp soy sauce
2 Tbsp red wine vinegar
1 tsp sesame oil
A few drops Sriracha or Peruvian yellow pepper sauce, to taste


Directions:
1) Coat pan with canola oil.  Stir fry onion, garlic and ginger for a few minutes until soft.  At this point, you could add bell peppers, broccoli, or other vegetables.  Remove from pan.

2) Coat pan again with canola oil, trying to scrape any remains off the bottom of the pain.  Stir fry chicken, turning every few minutes until all sides are cooked.  Cut into one of the larger pieces to make sure the middle is cooked.

3) While the chicken is cooking, combine the honey, soy, red wine vinegar and sesame oil, with hot sauce to taste.  Whisk together.  Pour onto chicken and continue to cook.  Sprinkle with a coating of sesame seeds.

Solterito

YIELDServes 4 ACTIVE TIME10 minutes TOTAL TIME10 minutes

Ingredients:

1 1/3 cups quinoa grains, cooked
4 ounce queso fresco, cubed
1/2 cup corn kernels, cooked (or frozen corn, defrosted)
3/4 cup fava beans, shelled and boiled (or frozen favas, defrosted)
1 small onion, diced
1 tomato, diced
1 rocoto chile, seeded, membrane removed, and chopped
1 yellow chile, seeded, membrane removed, and chopped
1 tablespoon chopped parsley
1 tablespoon chopped huacatay leaves
3/4 cup black olives, cut in strips
4 tablespoons white wine vinegar
5 tablespoons vegetable oil
1/2 teaspoon dried oregano
Salt and pepper

Directions:

1) Place all the ingredients together in a bowl.
2) Mix together well and season with salt and pepper to taste.
3) Serve.

Cooks' Note
If you can't find the specific Peruvian chiles called for here, substitute your favorites. Jalapeño is a decent choice. Substitute half cilantro and half mint if you can't find huacatay leaves.
Peru

Sweet Potato Skordalia

This is a very interesting recipe - thick texture, very good taste.  Tried it with 1/4 cup water.  To decrease calories, I might try it with more water and less oil next time.  Thick and fluffy - can eat it like mashed potatoes, but the oil and nuts would raise the calorie count some.  The parsley doesn't matter so much either way.  The vinegar and garlic are really the winners here!  I'll need to use it as a dip with cucumbers or chips and see which way it seems better.

Award winning chef and restaurateur Brenda Langton, is a pioneer of fresh, local and sustainable food. Chef Brenda shares her knowledge and experience as a culinary instructor, speaker and consultant on healthy diet in the community. She’s been a repeat judge for the James Beard Foundation’s annual cookbook awards and is an advisor on product development to the food industry and large Minnesota-based retailers.

Here Chef Brenda shares with Hungry Harvest one of her favorite recipes, Sweet Potato Skordalia which is just perfect for spring and summer eating.  A great way to use up those sweet potatoes as a dip for fresh vegetables, or spread on crackers.  We know you’ll love this simple fresh dish.

Ingredients:

6 cups sweet potatoes or yams,  peel and cube into roughly 2 inch pieces
1 ½ teaspoon salt
¾  cup  almonds,  roasted or raw, sliced or slivered (if using whole chop coarsely before putting in food processor)
3 cloves garlic, peeled
1 Tablespoon red wine vinegar  (you can substitute with another vinegar or lemon juice)
1/3 cup olive oil
½ teaspoon cayenne pepper
¼ - ½ cup leftover cooking water

Directions:

1) Cook the prepared sweet potatoes in a saucepan with 2 cups of water and salt for 10 minutes or until soft. Strain out extra liquid and save for later or a soup.
2) Put everything in the food processor and puree until very smooth.
3) Now stir in ¼ cup fresh Parsley, washed and chopped.
Eat!
Hope you enjoy! Let us know how you like it in the comments!

Read more at http://www.hungryharvest.net/recipes-blog1/sweetpotatodip#3ujd6P2OIoZjrjuD.99

Roasted and Charred Broccoli with Peanuts

http://www.epicurious.com/recipes/food/reviews/roasted-and-charred-broccoli-with-peanuts-51260420?_rand=0.33772552921436727

I received 3 broccoli crowns today in my Hungry Harvest delivery, so I searched epicurious for recipes.  This one is simple, but very tasty - even though I forgot to add the vinegar! The roasted stems end up being like broccoli chips! I added this to chickpea pasta that I had cooked the day before, topped it with the leek, since I didn't have scallions, and it was delicious.  For easier cleanup, you can use olive oil to toss the broccoli florets.

Ingredients:

1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled
3 tablespoons olive oil
Kosher salt, freshly ground pepper
2 tablespoons unseasoned rice vinegar
1/4 cup unsalted, roasted peanuts, coarsely chopped
1/2 teaspoon sugar
2 tablespoons nutritional yeast, plus more
4 scallions, thinly sliced (or a leek, tossed in olive oil and sautéed)
Flaky sea salt (such as Maldon)

Directions: 
1) Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop.

2) Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.

3) Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes.

4) Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.

Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.

Roasted Acorn Squash

When I received my acorn squash from Healthy Harvest, I had to figure out what to do with them.  Here are a few easy recipes:

Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
Carefully trip each end of the squash so that it's flat.  Then cut the Acorn squash in half, across its center.
Scoop the seeds and fibers out of the middle, so each half is a small bowl that can stand on its own.

Set the squash halves on the prepared baking sheet.  Use ~ 1.5 teaspoons of softened butter to smear the edges.  (Because I didn't read the directions first, I mixed all the ingredients together, and that worked fine as well.

Mix 2 Tbsp maple syrup, 2 Tbsp chopped pecans and a sprinkling of powdered ginger.

Roast them at 400 degrees when nicely browned and very tender when tested with a fork.  It takes about an hour for a small to medium squash.  Do not undercook.  About every 20-30 minutes, spoon the liquid that collects in the 'bowl' over the edges of the squash.  If the nuts appear to be burning, consider covering with aluminum foil.

Other alternatives:  coat with butter and sprinkle with brown sugar.
Coat with butter then add 2 Tbsp OJ mixed with 1 Tsp honey, 1 tsp minced fresh ginger, and a big pinch of curry powder.

Apple Matzah Kugel

Thanks to Shula's friend for this one.  It's a delicious non-dairy sweet kugel that can be eaten warm or cold.  It can be eaten with dinner or as a snack with tea.  You decide! One recipe fits in a 9x9 casserole and can easily feed 9.

Ingredients: 
4 matzahs
3 eggs, well-beaten
1/2 tsp salt
1/4 cup sugar
3 Tbsp melted margarine or butter
1 tsp cinnamon
1/2 cup chopped walnuts
2 large apples, pared and sliced thin (e.g. Fuji)
1/2 cup golden raisins

Cinnamon sugar optional (I mix one part cinnamon with five parts sugar and save for oatmeal, etc)
Extra margarine or butter to dot the top

Directions:
1) Preheat oven to 350 degrees.
2) Break matzah into pieces and soak in water until soft.  Drain without squeezing.
3) In a separate bowl, beat eggs with salt, sugar and melted margarine and cinnamon.  Add to matzah mixture.
4) Stir in chopped notes, apples and raisins.  Pour into greased baking dish.  I like to lightly sprinkle top with cinnamon sugar.  Dot additional margarine or butter.  .
5) Bake about 35-45 minutes, or until lightly browned

Persian Matzah Balls

This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and lime. Pair this soup with the Sabzi Khordan edible herbs platter and you’ve got a classic Iranian Shabbat meal.

YIELD Serves 8
ACTIVE TIME30 minutes TOTAL TIME3 1/2 hours

Ingredients:

1/2 medium onion, coarsely chopped
4 garlic cloves, crushed
4 large eggs
2 tablespoons olive oil or chicken schmaltz
1/4 cup club soda
2 teaspoons finely grated lime zest (from about 2 limes)
1 1/3 cups matzo meal
1 1/2 teaspoons ground cardamom
1 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
3 1/2 teaspoons kosher salt, divided, plus more

8 cups low-sodium chicken broth
2 large carrots, peeled, thinly sliced
1 bunch cilantro leaves with tender stems
2 limes, cut into wedges


Directions:

1) Purée onion and garlic in a food processor. Transfer to a large bowl and whisk in eggs, oil, club soda, and lime zest.

2) Stir in matzo meal, cardamom, turmeric, pepper, and 2 tsp. salt. Cover with plastic wrap and chill at least 2 hours and up to 24 hours.

3) To cook the matzoh balls later that day or the next, combine broth and 1 1/2 tsp. salt in a large pot. Cover and bring to a simmer over medium heat.

4) Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet. Coat your hands with water and roll scant 2 Tbsp. dough into a ball; place on sheet. Repeat with remaining dough; you should have about 16 balls.

5) Bring broth to a rapid simmer. Gently drop in matzo balls, one at a time, then cover with a tight-fitting lid. Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35–45 minutes.

6) Add carrots and cook until just tender, 1–2 minutes. Remove from heat and season with salt if necessary. Divide matzo balls and broth among bowls, top with cilantro, and serve lime wedges alongside.

Do Ahead
Matzo balls can be cooked 2 days ahead. Transfer matzo balls and broth to separate resealable containers and chill. Gently reheat matzo balls in broth before serving.

Beet Salad with Carrot, Quinoa and Spinach

Colorful Beet Salad with Carrot, Quinoa & Spinach
4.9 from 39 reviews
Author: Cookie and Kate Recipe type: Salad
Prep time:  30 mins Cook time:  15 mins Total time:  45 mins
Serves: 2 to 4 salads

Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, spinach, edamame and avocado. It's as colorful as it is nutritious! Recipe yields two meal-sized salads or four side salads. If you plan on having leftovers, store the greens separately from the other prepared ingredients and toss just before serving.

INGREDIENTS

Salad
½ cup uncooked quinoa, rinsed
1 cup frozen organic edamame
⅓ cup slivered almonds or pepitas (green pumpkin seeds)
1 medium raw beet, peeled
1 medium-to-large carrot (or 1 additional medium beet), peeled
2 cups packed baby spinach or arugula, roughly chopped
1 avocado, cubed

Vinaigrette
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh mint or cilantro
2 tablespoons honey or maple syrup or agave nectar
½ to 1 teaspoon Dijon mustard, to taste
¼ teaspoon salt
Freshly ground black pepper, to taste

INSTRUCTIONS

To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.

To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.

To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef's knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef's knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef's knife.

To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.

Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You'll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.

NOTES
Recipe adapted from Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals by Ali Maffucci.
MAKE IT VEGAN: Opt for maple syrup or agave nectar instead of honey.
MAKE IT NUT FREE: Opt for pepitas instead of almonds.

Indian Cauliflower and Potatoes - Variant of Aloo Gobi

Adapted from http://www.theperfectpantry.com/2013/04/recipe-for-slow-cooker-aloo-gobi-spiced-cauliflower-and-potatoes.html

As found on Hungry Harvest Recipe site, posted by another Hungry Harvest Happy Chef.  I adjusted the spice by using only 1/2 of a jalapeño, without the seeds.  That gave it just a little zing, without actually being spicy.  And it has the healthy spice of the year - turmeric.

Here`s a word about turmeric - it is mentioned in the Vedas, the oldest sacred texts of Hinduism, as being associated with purity and cleansing. It is from the root of a plant related to ginger and looks like a smaller version of it, but is bright orange when peeled. It has been used for centuries in Eastern medicine and is now used in herbal medicine to treat digestive and liver problems, inflammatory bowel disease, joint pain, and skin conditions such as eczema, psoriasis.  Over the past few years, it has been studied in radiation dermatitis, where its use may be promising.  Its anti-inflammatory properties are attributed to curcumin, a group of highly active yellow-colored compounds in it.  As with many other supplements, well-done randomized controlled studies are not available and the doses needed for effect are large, in the range of 2-6 grams daily.

These same yellow compounds easily stain clothing, so don your favorite cooking clothes when working with it.

Just because it tastes good, though, you should try this recipe.  Being able to just toss in all the ingredients and let it cook is great.  Since it only takes 4-5 hours, you can start it in the afternoon and have it ready for dinner.  As with most foods, it does taste better a day or two later.

Ingredients
1 large cauliflower, cut into 1-inch pieces
1 large russet potato, peeled and diced
1 medium onion, peeled and diced
1 medium tomato, diced
1 2-inch piece of fresh ginger root, peeled and grated
2 cloves garlic, peeled and grated
1/2 to 2 jalapeño peppers, stemmed and sliced (seeds and all, if you like it very spicy; otherwise, remove the seeds)
1 Tbsp cumin seeds
1 pinch cayenne pepper, or more to taste
1 Tbsp garam masala
1 Tbsp kosher salt
1 tsp turmeric
3 Tbsp canola or vegetable oil
1 heaping Tbsp fresh cilantro, roughly chopped

Directions
In a 4- or 5-quart slow cooker, combine all ingredients except the cilantro. Stir well to distribute the spices.

Cook on LOW for 5 hours, stirring once or twice, if you're around.

Add the cilantro just before you're ready to serve the aloo gobi with rice or naan bread.

REFERENCES:
National Geographic Guide to Medicinal Herbs 2014

UpToDate 2017

Slow Cooker Chicken with Grand Marnier

Adapted from  Not Your Mother's Slow Cooker Recipes for Kindle

As always, I skipped all the prep steps.  I use my slow cooker for times when there's no time!

This was described as a recipe that's good enough for elegant party fare.  I can vouch for the fact that it smells really good!

The author explains that Grand Marnier is a combination of Cognac and bitter oranges grown in Haiti.  The dish cooks up especially sweet as the alcohol is cooked off.  Glazed walnuts are supposed to be added as a topping, but (besides forgetting to prepare them), I felt the dish was sweet enough to use plain walnuts.  I served it over farro, which is a perfect grain to soak up the sauce.

That makes for a lot of protein between the chicken, farro (10 grams per serving) and walnuts, so feel free to omit the nuts or use just a small portion of chicken per serving.

6-8 servings, chicken breasts shredded

Ingredients:
1 Tbsp unsalted butter, melted briefly in microwave - optional
4 large chicken breasts - I used boneless, skinless
8 cloves garlic
2 large onions, cut in half and sliced into half-moons
2 cups red bell pepper strips (2-3 peppers)
1.5 tsp salt or more to taste
1/4 tsp freshly ground black pepper, or more to taste
1 cup Grand Marnier (it was delicious with this, but probably can do with a little less)
1/3 cup glazed walnut halves (or plain)


Directions:

1) Coat the bottom of the slow cooker with the melted butter.
2) Place the onions and red pepper in the slow cooker.  Put the chicken on top (skin side up if using skin).
3) Sprinkle with the salt and pepper.  Pour the Grand Marnier over it.
4) Cook on HIGH 4.5 -5 hours until chicken is tender and cooked through.  Before serving, I chose to pull the chicken apart, as shown above, so it can soak up the sauce.
5) To serve, place grain on plate, cover with onion and pepper, the top with chicken and sprinkle with a few walnuts.

Cucumber Soup with Watercress

Adapted from  myherbsmag.com

I had a few extra cucumbers from my Hungry Harvest take this week.  I saw this recipe and thought it was a simple, low calorie way to use the cakes without having to eat endless salads.  I always like to try new herbs, and watercress is something I don't recall cooking with before.  It reminded me of the taste of wasabi arugula that we grew last summer.  It has quite a bite to it, but was very mild when combined with the cucumber.  In fact, I added several dried spices to liven things up a bit.

To decide about the herbs, I worked with this as I often do - I spoon off a mini portion of the soup for testing.  Then at different spots, I drizzle a bit of the herb I want to try, taste it, and decide whether that herb gets added to the big pot.  Then on to the next and the next.  For instance, I tried nutmeg, but it didn't seem to add anything, so I moved on.  After several spices, it was still too bland, so I added paprika.  I could have gone with cayenne or chili, but the paprika worked well.  Some days I'm more brave than others! This dish can probably take on any favorite taste you'd like to give it.

Here's tonight's result:

Ingredients:
2 salad cucumbers
1 Tbsp olive oil
1 leek, outer layers removed, the rest soaked in water then rinsed to remove dirt
3 cups low sodium vegetable broth
1/2 cup of fresh watercress
1/4 cup of fresh basil
1/2 tsp salt to taste, depending on sodium in broth
1/4 tsp pepper
Mixture of your favorite spices - I used a light sprinkle of oregano, garlic powder, and savory, then finally added some paprika for a little kick.
Dollop of plain yogurt, optional

Directions:
1) Put up the broth to heat through.
2) Wash, peel and slice the cucumber lengthwise.  Then remove the seeds with the edge of a spoon and slice into pieces.
3) Slice the leek and let it simmer in hot oil.  Then add the cucumber and mix together for 2-3 minutes.
4) Pour in the hot broth and cook for about 15-20 minutes, until tender.
5) Remove from the heat, add most of the watercress, all the basil and mix with a handheld mixer until smooth.
6) Tasting as noted above, add salt, pepper and spices to taste.  Top with a dollop of yogurt if desired.
I'm curious to try the leftovers to see how it would taste cold.

http://abc.go.com/shows/the-chew/recipes/apple-crumble-stuffed-acorn-squash-carla-hall

apple crumble in acorn squash

Slow Cooker Ratatouille

Adapted from:    http://www.food.com/recipe/ratatouille-in-the-crock-pot-52757

I received my first produce box from www.hungryharvest.net and there was one big beautiful eggplant.  Roasting eggplants has not been my favorite to prepare (it's ok if someone else bothers with it).  So I looked for a slow cooker recipe so there'd be no piercing, roasting, scooping, etc.  And I was able to use the red peppers and cilantro from the box.

As I mentioned in a previous slow cooker post, herbs get faded out in this method of cooking.  If you're changing from a traditional stovetop recipe, you usually need to triple the herbs needed.  Fresh herbs especially lose their flavor.  Since I prefer to use fresh rather than dried spices,  I added them to this recipe by putting in a 1/4 cup of basil at the beginning, and another 1/4 cup when the dish was finished and just waiting on 'warm' to be eaten.  I also added plenty of cilantro, a sweet potato and a few scallions ... just because I had them.  I was concerned this time because I've never filled my slow cooker close to the brim.  Since these ingredients don't expand like grains that I use in other dishes, though, I thought I'd be safe.  In fact, the cooker was only half full by the end!

Think of this as a slow cooker version of stir fry to use up any extra veggies. The sweetness of the 1 teaspoon of sugar and the tomatoes and Vidalia onions went a LONG way.  This was really good - and the house smelled great!

Ingredients (think of these as a rough guide):

2 large sweet onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces (skin on)
1-2 sweet potatoes
2 small zucchini, sliced
2 large garlic cloves, minced
2 large green or red bell peppers, de-seeded and cut into small chunks
28 oz can diced tomatoes with their juice
1 (6 ounce) can tomato paste (optional)
1 teaspoon dried basil (I used 1/2 cup of fresh basil- half added at the beginning, half at the end)
1/4 cup cilantro (optional - also half at the beginning, half at the end)
1⁄2 teaspoon dried oregano (I prefer ground, but flakes are fine)
1 teaspoon sugar
2 teaspoons salt
1⁄2 teaspoon black pepper
1⁄4 cup olive oil
red pepper flakes, to spice it up

Directions:

1) Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2) Next sprinkle half the basil, oregano, sugar, salt and pepper on the veggies.
Dot with half of the tomato paste, if using.
3) Repeat layering process with remaining vegetables, spices and tomato paste.
4) Drizzle with olive oil.
5) Cover and cook on LOW for 7 to 9 hours.

Refrigerate to store.
May freeze up to 6 weeks.

Ratatouille hungry harvest 2/14/2017

Slow Cooker Moroccan Turkey Stew

http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-moroccan-turkey-stew-recipe2.html

Roasted butternut squash

I bought butternut squash, thinking I would make butternut squash chili, one of my favorite hearty dishes, but it does take some time to cook and the squash was starting to not look so good.  So I simply roasted it with other vegetables that needed to be used and used a light swirl of date syrup and it was delicious.

Ingredients: 
1 pound butternut squash, pre-cut
1 red pepper, in bite-size pieces
1/2 red onion, in bite-size pieces
1 cup cherry tomatoes, cut in half

Olive oil - to coat ~14" baking dish
Olive oil - few Tbsp to lightly coat the vegetables

Salt and Pepper to taste
1 Tbsp white balsamic vinegar
1 Tbsp low sodium soy sauce or tamari
Thin swirl of date syrup - see photo for estimate

Directions:
1) Preheat oven to 415 degrees.  Coat baking dish with oil.
2) Toss vegetables in light coating of oil.  Then lightly sprinkle with salt and pepper, then add the vinegar, soy and date syrup.
3) Toss after 20 minutes, then check every 10 minutes until done.  Vegetables should be browning on the outside and tender inside.  They can be served hot or room temperature.

Sautéed Spinach

After a trip to Costco we had way more spinach than two of us could possibly use, so I simply sautéed about 1/2 pound and served it topped with pine nuts, served along side some leftover roasted vegetables.  You can add tofu, lentils, chicken or fish to your dinner plate to complete the meal.

Ingredients:
1/2 pound baby spinach
1/4 red onion, roughly chopped or 1 bunch scallions
2 cloves garlic
1 tsp dried mustard
Optional - 1 Tbsp grated ginger
Optional - 1/2 teaspoon red pepper flakes
Optional - pine nuts as topping
Kosher salt and fresh ground pepper to taste

2 Tbsp canola oil for pan

Directions:
1) Heat oil in deep pan.
2) Add onion or scallions, garlic and ginger.  Saute until onion softens.
3) Add spinach, mustard and pepper flakes (if using).  Saute, stirring frequently, until spinach is wilted.  Add salt and pepper to taste.
4) Top with pine nuts if desired.

Adapted a lot from http://www.epicurious.com/recipes/food/views/spiced-chicken-stew-with-carrots-56389612

YIELDServes 4 ACTIVE TIME10 minutes TOTAL TIME4 hours 10 minutes

This doesn't have much in the way of spices, and turned out much better than I thought it would.  This is cooked without any broth, but it surprisingly cooks in its own juices and improves with time.  I plan to try it again with chopped tomatoes.

INGREDIENTS:

8 bone-in chicken thighs and/or breasts (about 2 1/2 pounds total)
Coarse salt and freshly ground pepper
2 tablespoons olive oil (optional)
2 pounds baby carrots
4 small round potatoes
2 garlic cloves, thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
1/2 tsp ground coriander
1/2 tsp cocoa chili powder

1/4 cup golden raisins
1/2 cup fresh cilantro leaves
1/4 cup sliced almonds, toasted (optional)

Directions:

1) Season chicken with salt and pepper.  Add carrots, potatoes, any other veggies you might want, garlic, cinnamon stick, and cumin to pot. Place chicken on top. Cover and cook on high until chicken is cooked through, 4 hours (or up to 8 hours on low).
2) Add raisins 15 minutes before done.
3) Using a slotted spoon, transfer chicken and carrots to a serving dish.  Remove cinnamon stick; top with cilantro and almonds. Season cooking liquid with salt and pepper. Spoon over chicken before serving.

Warm Lentil and Sweet Potato Salad with Maple Vinaigrette

Warm Lentil and Sweet Potato Salad with Maple Vinaigrette
By Stephanie Sedgwick, adapted by Julia Korenman

Ingredients:
1 large or 2 medium sweet potatioes (1 pound)
1 cup lentils,
1 ½ tablespoons apple cider vinegar,
1 ½ tablespoons maple syrup,
2 teaspoons Dijon mustard,
¼ teaspoon nutmeg,
2 tablespoons finely chopped chives,
salt,
3 tablespoons olive oil.

Directions:
1) Preheat oven to 375 degrees
2) Prick each potato several times and place in oven on aluminum foil.  Bake for 45-90 minutes until the juices ooze out a bit and the sweet potato is soft.  Let cool.

3) Rinse lentils and place in 3-4 quart pot. Add enough water to cover 1-2 inches above the lentils. Place pot over medium heat and cover with lid ajar.  When the water starts to boil adjust the heat so the water stays at a low boil.  Cook for about 25 minutes until the lentils are tender but not falling apart. Drain.

4) Whisk together the vinegar, maple syrup, mustard, nutmeg, chives and salt to taste (I do not use salt) in a large bowl.  Slowly add the oil, whisking to incorporate.  Add the lentils to the dressing.

5) Carefully peel the sweet potatoes and discard the skins.  Cut the flesh into ½ inch chunks;  and place into the bowl with the lentils.  Gently toss to coat evenly with the dressing.

Serve warm or at room temperature.

Crock Pot Vegetable Soup with Pearled Barley

I'm trying random combinations of ingredients to come  up with the most simple way to make a hearty vegetable soup for these cold days.  Here's an initial try that was quite good, and with the pearled barley was filling.  I don't generally like the texture of frozen vegetables other than peas but in this setting they cook through well enough so that I don't mind them.  Using them makes it easy to have ingredients on hand all the time.  I was glad to use up the frozen veggies that have been in my freezer for a while. Buying them always seem like a good idea when I see them in the store, since they usually retain the nutritional value of fresh vegetables.  Actually cooking and eating them is another story.

Ingredients:
About 30 oz low sodium vegetable broth (365 brand, e.g.)
28 oz diced tomatoes
16 oz frozen vegetables (e.g. carrots, peas, string beans cut in 2 to 3 pieces)
6 ounces sliced mushrooms
16 oz canned corn, drained
1/2 cup uncooked pearled barley or other healthy grain
1 tsp dried oregano
1 tsp dried basil
15 oz chickpeas, rinsed and drained

To serve, can add a splash of white balsamic vinegar or lime; or top with cheese and reheat.

Directions:
1) Combine broth, tomatoes, mixed vegetables, pasta and herbs in slow cooker.
2) Cook on low for 6 hours or high for 2-3 hours.  Stir in chickpeas, then cook on high 10 minutes or until heated through.
3) When serving, can add a splash of white balsamic vinegar, lime or cheese.  Vinegar is my preference.