Foolproof Shakshuka

https://cookieandkate.com/foolproof-shakshuka-recipe/
Shakshuka is a popular Middle Eastern dish featuring poached eggs in a hearty tomato and pepper sauce. Recipe yields 4 to 6 servings.

Added celery and yellow pepper.  And an extra 15 oz of diced tomatoes with green chile peppers.  And sprinkled in some extra coriander, ground ginger and fenugreek powder.  Baked for about 10-12 minutes at 370 degrees, and the yolks were just a little runny.  Overall very good.

I was going to make this for father’s day brunch, but chocolate chocolate chip pancakes won out.  So we had this for dinner.  This recipe is so easy - chop the onion, pepper and garlic, and the rest is just gathering ingredients.  I prefer coriander to cumin, so I used 1/2 tsp of each.  I added 1/2 can of chickpeas for protein.  And we had loads of mint and basil growing, so I did use parsley in the dish, but topped it with the mint and basil.  All delicious.  The eggs did not stay on top and as separate as a previous try with a stovetop version, but it may have been that I didn't make the wells deep enough.  I was working with a slotted spoon and used that for the wells which may have been the problem.  Next time, no slots! 

Definitely will make this again! 

Similar recipe in Amrikan by Khushba Shah - recipes of the Indian diaspora.  Very similar to this, but Kashmiri red chili powder instead of paprika and red pepper flakes.  Also 1/4 tsp turmeric, 1-2 tsp garam masala, some milk, topped with cilantro.  Topped it with yogurt as it was somewhat spicy … but very good!  

SCALE

INGREDIENTS - see above for Indian adaptations

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 large red bell pepper or roasted red bell pepper, chopped
• ¼ teaspoon fine sea salt
• 3 cloves garlic, pressed or minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin (or 1/2 cumin and 1/2 coriander)       
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes, reduce if sensitive to spice
• 1 large can (28 ounces) crushed tomatoes, preferably fire-roasted 
• 1/2 to 1 can chickpeas, drained
• 2 tablespoons chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish (or basil and mint for garnish)
• Freshly ground black pepper, to taste
• 5 to 6 large eggs
• ½ cup crumbled feta - used less than 1/4 cup, but the added taste was good
• Crusty bread or pita, for serving (or naan)

INSTRUCTIONS

1. Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
2. Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
3. Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Add chickpeas, if using.  Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.
4. Turn off the heat. Taste (careful, it’s hot), and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
5. Carefully transfer the skillet to the oven (it’s heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.)
6. Using oven mitts (both hands!), transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.

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.

http://www.foodandwine.com/recipes/roasted-cauliflower-salad-lentils-and-dates

This was excellent but did take some time to prepare.  Might be able to save time by substituting  raisins for chopped dates.

Also there were other cauliflower recipes on the food and wine site that looked good with tahini, lemon and cilantro; one with roasted cauliflower and grapes looked quick.  The grapes turn to a jam quality.

The lentils in this salad give plenty of protein.  the dressing for the lentils was tasty.

Lebanese Vegan Moussaka

WEEKNIGHT VEGETARIAN MAY 9, 2016
https://www.washingtonpost.com/pb/recipes/lebanese-vegan-moussaka/15279/

Calling this a 'weeknight' recipe is a misnomer, unless you cook it on the weekend and heat it up on a weeknight.  BUT - all the time it took to make it is worth it.  The spice blend is delicious, really does take just a few minutes, and will likely be good on anything you choose to cover with it. 

3/2025 Used this spice blend to roast veggies and it was amazing - cauliflower, onions, white and sweet potatoes, red peppers, and fennel.  Tossed veggies with OO, S&P, then sprinkled this leftover spice blend. Roast for about 30 minutes total at 400 or so, tossing once in the middle.

A very simple version of the moussaka, which would not exactly be Lebanese or Greek, would be to just bake the eggplant slices, drain the chickpeas, and use a pre-made tomato sauce.  It still takes time because it would need to bake for 40 minutes or so after baking the eggplant and assembling the casserole, but it's still WAY faster than the recipe below.  My favorite store-bought sauce these days is Rao's.  It's more expensive than most others, but is relatively low in sodium, sugar and calories and has a short list of only natural ingredients.



This hearty casserole differs from the Greek version of moussaka in that it is a simple combination of eggplant, tomato sauce and chickpeas. In Lebanon, it is called maghmour. It uses a classic spice blend that gives it a unique flavor, but if you'd, like you can substitute another Middle Eastern blend, such as za'atar or baharat.

This recipe makes more spice blend than you'll need; it can be used on a wide variety of vegetables and in salad dressings, dips and more.

Make Ahead: The spice blend can be stored in an airtight container for up to 1 month.

SERVINGS:

Tested size: 8-10 servings

INGREDIENTS

FOR THE 7-SPICE BLEND
2 tablespoons plus 1 1/2 teaspoons ground allspice
2 tablespoons plus 1 1/2 teaspoons ground cloves
2 tablespoons freshly grated nutmeg
2 tablespoons ground fenugreek
2 tablespoons ground ginger
1 tablespoon plus 2 teaspoons freshly ground black pepper
1 tablespoon plus 2 teaspoons ground cinnamon
FOR THE EGGPLANT AND CHICKPEAS
3 1/2 cups cooked, no-salt-added chickpeas (from two 14-ounce cans), drained and rinsed
1/2 cup gluten-free flour blend (may substitute all-purpose flour)
1/2 teaspoon fine sea salt
2 large eggplants (about 3 pounds), trimmed and cut into 1/2-inch disks
2 tablespoons extra-virgin olive oil
FOR THE SAUCE
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon ground cumin
1 bay leaf
6 large tomatoes (about 4 1/2 pounds), finely chopped
7 sun-dried tomatoes, preferably oil-packed, chopped
2 tablespoons tomato paste
One 14-ounce can no-salt-added diced or chopped tomatoes
1/2 cup water
1 teaspoon unsweetened pomegranate molasses (optional)
Juice of half a lemon
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
DIRECTIONS

For the 7-spice blend: Combine the allspice, cloves, nutmeg, ground fenugreek, ground ginger, pepper and cinnamon in a small bowl or jar and thoroughly mix. The yield is 1 scant cup; reserve 4 teaspoons for this dish and store the rest (for up to 1 month).

For the eggplant and chickpeas: Preheat the oven to 400 degrees. Line two large baking sheets with parchment paper. Have a large, deep baking dish or casserole at hand. Drain the chickpeas.

Whisk together the flour, the 4 teaspoons of 7-spice blend and the salt on a large plate. Dab each side of the eggplant disks in the flour mix so they are lightly coated, discarding whatever flour mix is left. Lay them on the lined baking sheets, drizzle them with the oil and bake until fork-tender, about 20 minutes. Let cool while you make the tomato sauce.

For the sauce: Heat the oil in a large, deep skillet over medium heat. Add the onion and cook, stirring frequently, until it starts to soften, 2 minutes. Add the garlic and cook for 1 minute, then stir in the cumin and bay leaf and cook, continuing to stir frequently, until the cumin is fragrant. Stir in the finely chopped fresh tomatoes and their juices, the sun-dried tomatoes, tomato paste, diced or chopped canned tomatoes, water, pomegranate molasses, if using, the lemon juice, salt and pepper; cook, stirring occasionally, to form a sauce that is thick and rich and has reduced, 30 to 40 minutes. Taste, and add salt and pepper as needed. Turn off the heat, and discard the bay leaf.

To assemble, create a layer of about one-third of the baked eggplant disks in the bottom of the baking dish or casserole. Top with about one-third of the chickpeas and one-third of the sauce. Repeat in two more layers, finishing with the sauce. Bake (uncovered) until bubbling around the edges, about 40 minutes. Let cool slightly, and serve warm or at room temperature.

Calories per serving (based on 10): 260

% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 210mg 9%

Total Carbohydrates: 42g 14%

Dietary Fiber: 12g 48%

Sugar: 16g

Protein: 10g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Halibut with Red Curry and Tomato

http://www.epicurious.com/recipes/food/views/weeknight-red-curry

As Jerry said, this one's a keeper, just like my wife --

I used halibut for the fish, but cod would probably do as well.  The taste of the sauce by itself, as it was cooking, was bitter at the beginning from the garlic, but fortunately it became smooth and delicious by the end.  The fish was tender and  lite and cooked through on a low flame after 5-6 minutes.  The lime and cilantro (if you like it) also were great additions, but it was very good even without them.

It's an excellent almost-one-pot meal.  The noodles need to be prepared separately, but if you have leftover grains from a different dinner, then you're all set.


Ingredients:

1 large shallot
6 garlic cloves
1 (2-inch) piece ginger, peeled, cut into pieces
2 tablespoons vegetable oil
2 tablespoons red curry paste
2 teaspoons ground turmeric
1 1/2 cups whole peeled tomatoes, plus juices from one 15-ounce can
1 (13.5-ounce) can unsweetened LITE coconut milk
Kosher salt (~ 1/4 tsp, to taste)

1 pound mixed vegetables (such as cauliflower, carrots, and/or shallots), cut into 1-inch pieces
1 pound firm white fish (such as halibut or cod), skin removed, cut into 2-inch pieces

Cooked rice noodles, cilantro leaves, and lime wedges (for serving)


Directions:

1) Pulse shallot, garlic, and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes.  If you're cooking noodles, bring water to a boil at this point.

2) To the shallot mixture, add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes.

3) Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.


4) Stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes.

5) Add vegetables and pour in just enough water to barely cover. Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–12 minutes.


6) Season fish all over with salt (optional) and nestle into curry.  Add a little more water if it’s very thick. Return to a simmer and cook just until fish is cooked through, about 5 minutes. 


7) Spoon curry over rice noodles and top with cilantro and a squeeze of lime.


The curry base (without vegetables or fish) can be made 3 days ahead. Cover and chill. Reheat over medium-low, adding water to thin as needed.

From website - possibly using regular coconut milk, not low fat:
Calories (kcal) 440 Fat (g) 31 Saturated Fat (g) 20 Cholesterol (mg) 50 Carbohydrates (g) 19 Dietary Fiber (g) 6 Total Sugars (g) 5 Protein (g) 26 Sodium (mg) 310

Asian Beef Stew

http://www.foodandwine.com/recipes/asian-beef-stew

Looking for a stew to try to duplicate what Jerry ordered at Cargo Club and Morning Glory in Hue, both restaurants of the industrious Ms. Vy.  We took a cooking class / market tour with her while we were there in March, 2016.  The most adventurous taste tests were of silkworms and frog.  We deferred on the pigs ears and other delicacies.

ACTIVE: 45 MIN  TOTAL TIME: 3 HR 30 MIN  SERVINGS: 4
This brothy stew is succulent and soothing, but sisters Jasmine and Melissa Hemsley invigorate it with fish sauce, Asian spices and lemon juice. "We both just love sour flavors," says Jasmine Hemsley. "It's our Filipino mum's influence."

INGREDIENTS

2 tablespoons coconut oil  ( no health benefit to this - used canola oil)
5 pounds English-cut short ribs  (1.3 pounds beef, 5 baby bellas)
Sea salt
Pepper
1 red onion, finely chopped (1/2 onion)
3 garlic cloves, finely chopped  (1-2 cloves)
3 tablespoons finely chopped peeled fresh ginger (1.5 Tbsp)
1 teaspoon Chinese five-spice powder (1 tsp fresh 5 spice plus 1 tsp cinnamon plus 1 stick)
3 whole star anise pods  (2 whole star anise)
3 large carrots, peeled and cut into 2-inch pieces (4 carrots)
2 celery ribs, cut into 1-inch pieces (1 celery rib)
3 tablespoons Asian fish sauce  (1 tsp)
One 14.5-ounce can crushed tomatoes in juice  (14.5 oz diced tomatoes with juice)
2 cups beef stock or broth  (1.5 - 2 cups vegetable broth)
4 cups stemmed curly spinach (4 ounces)
1 tablespoon fresh lemon juice
Chopped cilantro, for garnish

(from restaurant, added soy sauce 1 tsp, sugar 1 tsp
Get Ingredients
HOW TO MAKE THIS RECIPE

In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short ribs to the casserole and bring to a simmer. Cover and cook over moderately low heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.
Discard the star anise. Stir the spinach and lemon juice into the casserole and season with salt and pepper. Divide the stew among serving bowls and garnish with cilantro.
MAKE AHEAD
The stew can be refrigerated for up to 3 days.
SUGGESTED PAIRING
Peppery, fruit-dense California Syrah matches all the spices in this stew.

Roasted Halibut and Green Beans With Cilantro Sauce

From epicurious http://www.epicurious.com/recipes/food/reviews/roasted-halibut-and-green-beans-with-asian-cilantro-sauce-234134?page=2

This makes a beautiful presentation, combining main dish and side dish in one.  I added halved cherry tomatoes for color afterwards, but then read several comments online that suggested adding them before putting the dish in the oven.  I didn't have string beans, so the photos show the dish with Brussels sprouts, which I love to roast.  These needed a few extra minutes to cook, so string beans would be easier.   Shiitake mushrooms have become my favorite variety.  They are soft and readily take up dressings.  The lemon gives the dish a great fresh taste. And if you want to spice it up, add some jalapeño, but I opted for the milder route.  Just a sprinkle of salt and pepper at the end, and it was perfect.  No leftovers here!!  Serve over quinoa or couscous.

YIELD Makes 2 servings

Ingredients:

2 cups loosely packed cilantro leaves (from 1 large bunch)
2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)
1 tablespoon minced peeled fresh ginger
1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)  (optional)

5 tablespoons safflower oil, divided
2 teaspoons Asian sesame oil, divided
3 teaspoons low sodium soy sauce, divided

2  8-ounce halibut fillets, each about 1-inch thick
2 cups green beans, halved
2 cups stemmed shiitake or oyster mushrooms
1 cup halved cherry tomatoes (optional)

Directions:

1) Preheat oven to 450°F.
2) Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
3) Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper.
4) Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.

Market tip:
Try Chinese long beans (dow gok), haricots verts, or regular green beans in this recipe.

Italian Vegetable Soup - Ribollita

Adapted from The Washington Post 1/27/16  Ellie Krieger  https://www.washingtonpost.com/pb/recipes/ribollita/15114/

I'm guessing your inbox is filled with recipes for comfort foods as a cold spell envelops the East Coast this weekend, just in time for Valentines' Day, but here's a healthy one to keep you warm and content.

From Ellie Krieger at the Washington Post: "Ribollita, which means "re-boiled" in Italian, is a homey Tuscan stew of vegetables, beans and bread born from the need to use up leftovers by cooking them together to make a new and different meal. That makes it amenable to all kinds of variations depending on what ingredients you have at home. Feel free to swap the type of bean, or substitute chopped broccoli, green beans or red pepper, for example. If you've got home-cooked beans to use instead of canned, the stew will be all the better for it...

Make Ahead: The ribollita can be made in advance, up to the point where the bread is added, and refrigerated for up to 4 days or frozen for up to 3 months. Add the bread after the stew has been reheated."

Another option for including whole grains is by cooking up some bulgur separately, and adding it to the soup.  I'm not a great fan of whole wheat pasta, but I do like trying other whole grains. Bulgur is made from whole wheat kernels that have been parboiled, dried and cracked and has been a highly nutritious staple in the Mediterranean.  It has a nutty taste and is best known as the grain used in tabbouleh.

SERVINGS:

Tested size: 6 servings; makes about 12 cups

Ingredients:

Two 15-ounce cans no-salt-added cannellini or navy beans, drained and rinsed (may substitute 3 cups home-cooked cannellini beans)
4 cups no-salt-added vegetable broth
1/4 cup olive oil
1 medium onion, cut into medium dice (1 cup)
2 medium carrots, scrubbed well, cut into medium dice
1 rib celery, cut into medium dice (1/2 cup)
3 cloves garlic, minced
1 medium zucchini, cut into medium dice (1 cup)
One 28-ounce can whole peeled tomatoes, plus their juices, preferably no-salt-added (I used diced fire roasted tomatoes)
1 sprig rosemary
1 teaspoon kosher salt (more if the broth is low sodium)
1/4 - 1/2 teaspoon freshly ground black pepper
Pinch to 1/4 teaspoon crushed red pepper flakes
Leaves from 1 bunch (12 ounces) kale, any variety (I used a blend of baby kale and spinach)
1 cup cubed day-old or lightly toasted whole-grain Italian bread, crusts removed (and/or bulgur)
1/3 cup freshly grated Parmigiano-Reggiano cheese, for serving

Directions:

1) Combine the drained beans from 1 can with 1/2 cup of the broth in a food processor; puree until smooth.

2) Heat the oil in a large pot over medium heat. Once it shimmers, add the onion, carrot and celery; cook for about 8 minutes, stirring occasionally, until the vegetables are softened but not browned.

3) Stir in the garlic and zucchini; cook for 1 minute.

4) Add the tomatoes one at a time, crushing them in the pot to break them up as you add them, then pour in their can juices (or just use diced tomatoes).

5) Add the bean-broth puree, the remaining can of drained beans, the remaining 3 1/2 cups of broth, the rosemary sprig, salt, black pepper and crushed red pepper flakes (to taste), stirring to combine. Increase the heat to medium-high; once the mixture starts to boil, reduce the heat to low; cook for 30 minutes, stirring occasionally.

6) Cut the kale leaves into ribbons or bite-size pieces. Discard the rosemary in the pot, then stir in the kale and increase the heat to medium-high; once the mixture returns to a boil, reduce the heat to low and cook for 15 minutes, stirring as needed.

(At this point, the stew can be cooled, covered and refrigerated or frozen.)

7) Add the bread cubes; cook for about 15 minutes or until they have mostly dissolved/broken down.

Serve hot, garnished with the cheese.

From nutritionist and cookbook author Ellie Krieger.

Black Bean Chili with Butternut Squash

Adapted from epicurious.com:  http://www.epicurious.com/recipes/food/views/black-bean-chili-with-butternut-squash-363715

I've definitely made my share of chili, including a favorite with butternut squash, so this one is a bit different because of the bulgur.  I've been experimenting with this gluten-containing grain that is higher in protein than most others and is often used in taboulleh.  In this dish, there's plenty of protein, so we didn't need it for that purpose.  Here, the bulgur gives the dish an interesting texture, something of a blend between a hearty minestrone and a chili.

My husband prefers a milder taste, so the cocoa chili powder and minimal chopped hot pepper provide just the right mix.  Feel free to turn up the heat with hotter chili powder and more of the chopped fresh chili pepper. By buying the butternut squash pre-cut, roasting it while you cook the onions, and using canned beans, the prep time is about 30 minutes.

YIELD: Makes 10 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes

INGREDIENTS:

1 1/2 tablespoons olive oil
2 onions, chopped
8 garlic cloves, chopped
4 tsp cocoa chili powder
4 tsp ground coriander
2 14.5-ounce cans fire-roasted tomatoes
15 oz black beans, rinsed
15 oz pinto beans, rinsed
1 chipotle pepper - diced coarsely, 1tsp - 1Tbsp, to taste
2 teaspoons dried oregano (preferably Mexican) (I used some a patient of mine brought home from Greece).
6 cups vegetarian broth, low sodium
Coarse kosher salt

1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
Ground cumin
Cinnamon

1/2 cup quick-cooking bulgur

TOPPINGS - your choice:
Sour cream
Coarsely grated hot pepper
Monterey jack cheese
Diced red onion chopped
Fresh cilantro
Pickled jalapeño rings

DIRECTIONS:

1) Toss cubed butternut squash with olive oil, sprinkle with cumin and cinnamon. Roast at 425 degrees for about 20-25 minutes so it is soft, but not charred.

2) Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes.

3) Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute.

4) Stir in tomatoes with juice, beans, chipotles, and oregano. Add broth. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 20 minutes. Season to taste with coarse salt and freshly ground black pepper.

DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.

Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.

Minestrone Soup

Adapted from Washington Post - Ellie Krieger in Nourish

As you may have noticed, the Washington Post Wednesday Food Section is the source of many of my recipes.  I'm sort of addicted to reading recipes and planning to try new ones, even though I currently possess more than I could possibly make in a lifetime.  I only share with you the ones I really like - so here's the latest from the Nourish column by Ellie Krieger last month.

This is essentially the recipe as written, but I increased the carrots and added corn.  You can of course add other vegetables that you have on hand.  As with many foods, the flavor is even better over the next few days.  With so many veggies relative to the broth, it is very filling.  Since there are only two of us at home now, there was enough to have it several nights either as a main dish or appetizer.   I also froze several portions to use another time.

http://www.washingtonpost.com/lifestyle/food/ellie-kriegers-family-favorite-minestrone/2015/01/02/2a5c3ee8-87b7-11e4-9534-f79a23c40e6c_story.html

NOURISH JAN 7, 2015

This Italian-style soup, chock-full of vegetables, beans and pasta in a tomato-y broth, is sure to become a staple in your home. It has a crowd-pleasing appeal, is easy to whip up and makes for a convenient, filling, flavorful meal that is packed with nutrition.

Feel free to change the vegetables and herbs to use up those you happen to have on hand.

Make Ahead: The soup can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.

SERVINGS:

Tested size: 6 servings; makes 11 1/2 to 12 cups

INGREDIENTS

2 tablespoons olive oil
1 large onion, diced
2 ribs celery, diced (1/2 cup)
2 large carrots, scrubbed well, then diced
1 medium red bell pepper, seeded and diced
1 medium zucchini (about 8 ounces), diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
28 ounces canned, no-salt-added crushed tomatoes
48 ounces (6 cups) no-salt-added vegetable broth
15 ounces canned, no-salt-added small red beans, drained and rinsed
15 ounces corn, drained
1/2 cup dried, whole-grain elbow pasta

1/3 cup freshly grated Parmigiano-Reggiano cheese, for garnish

Directions:

1) Heat the oil in a large soup pot over medium heat. Once the oil shimmers, add the onion, celery, carrot and bell pepper; cook for about 6 minutes, stirring occasionally, until they begin to soften.

2) Add the zucchini, garlic, oregano, basil, salt and pepper; cook, stirring, for 2 minutes.

3) Add the tomatoes and broth; bring to a boil, then reduce the heat to medium-low. Partially cover and cook for 10 minutes, stirring once or twice, then add the beans and pasta.

4) Uncover; increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10 to 15 minutes, until the pasta and vegetables are tender.

5) Divide among individual bowls; garnish each portion with the cheese.

Ancho Chicken With Warm Corn, Zucchini and Tomato Salad

From the Washington Post - Ellie Krieger's Nourish column,
http://www.washingtonpost.com/pb/recipes/ancho-chicken-warm-corn-zucchini-and-tomato-salad/14233/

My son was home one weekend, and we love to cook together.  In classic fashion, I set out about 20 recipes that I wanted to make and had him make the final decision.  He was a winner - as were we all - as he chose for us to make this chicken recipe with the Golden Lentil with Soft, Sweet Onions on the side, also from the Washington Post.  Maybe an overdose on protein between the two dishes, but a great combination of tastes.  Small portions are filling, but it's hard to stop at just one serving.

Since I don't tend to like to watch chicken cooking on the stove, we used the spice rub, then baked the chicken at 375 for about 24 minutes, and cooked the vegetable mixture on the stove, lightly sprinkling in more of the same spices.

NOURISH SEP 10, 2014

This is the perfect recipe to bridge summer and fall. Its focal point is a bounty of colorful summer produce, cooked just enough to retain fresh appeal but warmed and softened enough to comfort.

It also happens to be good year-round made with frozen corn kernels. If you don't have ancho chili powder on hand, substitute any mild chili powder or even paprika.

A finishing touch of buttery avocado seals the deal.

Make Ahead: This dish may be refrigerated in an airtight container for up to 3 days. Allow it to come to room temperature or warm it in the microwave, and slice the avocado and add cilantro, right before serving.

SERVINGS:

Tested size: 4 servings

INGREDIENTS

1 teaspoon ancho chili powder (may substitute mild chili powder or paprika)
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
4 thin-cut boneless, skinless chicken breasts (about 5 ounces each)
4 teaspoons olive oil
1/2 small onion, diced
1 medium zucchini (about 8 ounces), diced
1 pint grape tomatoes, each cut in half
1 1/2 cups corn kernels (from 1 large or 2 small ears fresh corn)
1 clove garlic, minced
Flesh of 1 ripe avocado, sliced
3 tablespoons fresh lime juice
3 tablespoons fresh cilantro leaves


DIRECTIONS

Stir together the chili powder, cumin, garlic powder, 1/4 teaspoon of the salt and the cayenne pepper in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.

Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the chicken pieces; cook for a total of about 6 minutes, turning them over as needed, until lightly browned on both sides and cooked through. Transfer the chicken to a plate.

Add the remaining 2 teaspoons of oil to the skillet; once the oil is quite hot, add the onion and stir to coat. Cook for about 2 minutes or until softened, then add the zucchini, tomatoes, corn and garlic; cook until all of the vegetables are softened but they still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.

Divide the vegetable mixture among individual plates. Top each with a piece of chicken and a few slices of avocado. Sprinkle with the lime juice and cilantro, and serve.

Indian Dal

from whole foods - recommended by Amy

Serves 6

Nutritious and flavorful, with added heat from a jalapeño, this recipe is an ideal choice for a quick evening meal. Dal is one of the principal foods of the Indian subcontinent where the term can be used to mean either an ingredient or the dish made from it. If using green or black beluga lentils instead of red, the cooking time should be increased by 10 to 15 minutes.

Ingredients: 
2 cups red lentils
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
1 teaspoon whole cumin seeds
1/4 teaspoon ground cardamom
4 cloves garlic, finely chopped
2 tablespoons finely chopped ginger
4 cups vegetable broth
1 1/2 cup chopped tomatoes, with their juice
1/3 cup chopped cilantro
1 teaspoon ground turmeric
Salt to taste
1 jalapeno pepper, stemmed, seeded and finely chopped

Directions:
Spread lentils out on a sheet tray and pick through to remove any stones or debris. Rinse lentils and drain well.

Heat oil in a large pot over medium high heat. Add onions and cook until softened, about 5 minutes. Add cumin, cardamom, garlic and ginger and cook, stirring often, until fragrant, about 2 minutes. Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeno and bring to a boil. Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, about 15 minutes. Ladle into bowls and serve.

Nutritional Info:
Per Serving:300 calories (60 from fat), 6g total fat, 0.5g saturated fat, 0mg cholesterol, 710mg sodium, 43g carbohydrate (10g dietary fiber, 4g sugar), 18g protein

Pinto Bean, Tomato and Butternut Squash Soup

From epicurious.com;  recommended by Elaine

Very good variation on the multiple other tomato, butternut squash and bean recipes, including chili and African bean soup.  The flavoring in this is different, and less spicy.  Easy to make.  Didn't bother with the puree step, but that would have made it richer.

yield 6 (first-course) servings

Ingredients:

1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
4 garlic cloves, minced
4 cups canned vegetable broth
2 15-ounce cans pinto beans, drained
1 14 1/2-ounce can diced tomatoes in juice
2 cups 1/2-inch pieces peeled seeded butternut squash
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
6 tablespoons chopped fresh basil


Preparation:

1) Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes.

2) Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 20 minutes.

3) Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.

4) Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.

Per serving: calories, 228; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0 mg


Read More http://www.epicurious.com/recipes/food/views/Pinto-Bean-Tomato-and-Butternut-Squash-Soup-103870#ixzz2wABhvnFV

African Bean Soup

From www.pcrm.org, Recipe of the Week - January 2014

Sweet potatoes and peanuts are familiar ingredients in many African cuisines. In this colorful soup they are combined with garbanzo beans and other vegetables and served over cooked rice.  This is relatively easy to prepare and very good.  You can increase the garbanzo beans and peanut butter to provide enough protein for a whole meal.  It is very filling.

Makes 8 servings

Ingredients

1/2 cup water
3 tablespoons reduced-sodium soy sauce
1 onion, sliced
2 small sweet potatoes or yams, peeled and diced (about 2 cups)
1 large carrot, thinly sliced
1 celery stalk, thinly sliced
1 red bell pepper, seeded and diced
1 15-ounce can crushed tomatoes
4 cups vegetable broth (see recipe) or water
1 15-ounce can garbanzo beans
1/2 cup chopped fresh cilantro
3 tablespoons peanut butter (would try to increase, as the taste doesn't come through)
1-2 teaspoons curry powder (I prefer 1 tsp of cumin and 1 tsp coriander)
4 cups cooked brown rice

Directions

Heat water and soy sauce in a large pot. Add onion and sweet potatoes or yams and cook over high heat, stirring often, until onion is soft, about 5 minutes.

Add carrot, celery, and bell pepper. Cover and cook 3 minutes, stirring occasionally.

Add tomatoes, broth or water, beans and their liquid, cilantro, peanut butter, and curry powder. Stir to mix, then cover and simmer until vegetables are tender when pierced with a fork, about 10 minutes.

Per serving: 279 calories; 5.6 g fat; 1 g saturated fat; 18% calories from fat; 0 mg cholesterol; 10.5 g protein; 48.9 g carbohydrates; 6.2 g sugar; 9 g fiber; 472 mg sodium; 80 mg calcium; 3.3 mg iron; 35.7 mg vitamin C; 3,251 mcg beta-carotene; 1.8 mg vitamin E

Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.

Sweet Potato-Black Bean Stew with Sweet Peppers and Peanut Sauce

This is from Molly Katzen's newest cookbook, The Heart of the Plate.  You might recognize her name from her Moosewood Cookbook, published in 1977.  She was vegetarian way before it was as popular as it is today.  I just took a walk down memory lane and browsed through my old food-stained copy of that book.  Her recipes in this hardcover new book are more interesting, as evidenced by this peanut flavored sweet potato stew.  The color pictures add a lot more interest as well.

I didn't take the time to make the banana-cheese empanadas that were meant to accompany this stew, but made a 2-minute version of them by top broiling banana, pepper Jack cheese and a squirt of lime on thin bread in the toaster oven -- not bad!!  She gives much more direction about preparation than I'm including here.

Some other interesting sounding dishes are Roasted Eggplant Salad with Coconut-Lime Vinaigrette, Golden Lentils with Soft Sweet Onions and Brussel Sprouts with Cranberries.

Ingredients:
For the stew:
2 Tbsp olive or roasted peanut oil, or a combination
2 cups minced red onion (1 large)
2 Tbsp finely minced fresh ginger
1 1/4 tsp salt, or to taste
2 tsp minced or crushed garlic
2 lb sweet potatoes, peeled and cut into 3/4 inch cubes (7 cups)
1/2 cup water
1 large sweet red bell pepper, in 1/4 inch dice (2 cups)
2 Tbsp fresh lime juice, or more to taste
3 cups cooked black beans or two 15-oz cans, rinsed and drained

For peanut sauce:
1/3 cup smooth peanut butter
1/2 cup boiling water
1 1/2 tsp cider vinegar or unseasoned rice vinegar
1 1/2 tsp agave nectar or light-colored honey
Crushed red pepper (optional)

Optional extras:
Roasted peanuts, lime wedges, chopped cilantro leaves

Directions:
1) Heat a soup pot over medium heat for about a minute; add the oil and swirl to coat the pan.
2) Add the onion, ginger and 1/2 tsp of the salt.  Cook, stirring often, for about 3 minutes.
3) Add 1 tsp on the garlic and sauté for about 5 minutes longer, or until the onion becomes translucent.
4) Stir in the sweet potatoes, plus the remaining 1 tsp of garlic and another 1/2 tsp of salt.  Cover and cook for 5 minutes.
5) Add 1/2 cup water, cover again, and cook over low heat for about 20 minutes, or until the sweet potatoes are almost done.  Stir every 10 minutes or so.
6) Add the bell pepper and lime juice, stir, and cover to cook for 5 minutes or so until the sweet potatoes are fork-tender.  Add more water or lime juice if the vegetables are sticking to the bottom.
7) Gently stir in the beans during the last few minutes of cooking.
8) Put the peanut butter in a medium bowl and slowly stir in the boiling water, then vinegar, sweetener and remaining 1/4 tsp of salt.  Adjust taste.
9) Use a rubber spatula to scrape all the sauce into the stew, then stir gently .  Adjust to taste with salt, lime or possibly crushed red pepper.

Chicken with Black Bean-Chipotle Sauce

Adapted from Canyon Ranch Nourish - indulgently healthy cuisine

If there are any leftovers, they can be used to create other dishes during the week.  The chicken can be cut into strips and added to a salad for lunch, and the bean sauce can be used over tofu.  There's a lot of leeway in terms of the spiciness.  My family likes it on the relatively bland side, but it can be made as spicy as you like.  Served with a small salad and a side of quinoa, it makes a great dinner.  We love cilantro, but if you think it tastes like soap, as many people do (it's genetically determined), you can try using another herb you like.  I might try basil.

Makes 4 servings

Ingredients for the sauce:
4 Tbsp diced yellow onion
2 tsp minced garlic
14-oz can black beans, rinsed and drained
1/2 - 2 tsp ground chipotle chile pepper, according to taste
1 cup low sodium vegetable stock
1 cup diced tomatoes
1 Tbsp minced fresh cilantro
up to 1 tsp sea salt

Ingredients for the chicken:
1 Tbsp extra virgin olive oil
1 Tbsp chili powder
4 four ounce skinless boneless chicken breast halves

Directions:
1) Preheat the grill or broiler.
2) Lightly spray a large saucepan with canola oil spray.  Sauté the onions and garlic over medium heat until the onions are translucent.
3) Add the black beans, chipotle, stock, tomatoes, cilantro and salt, and slowly simmer for 10-20 minutes or until the liquid is slightly thickened.  Remove from the heat.
4) Combine the olive oil and chile powder in a small bowl and mix to form a paste.  Rub the paste over the chicken breasts.
5) Grill or broil the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165 degrees F.
6) Serve each chicken breast with 4 tablespoons of black bean sauce.

Per serving: 330 calories; 29 gm carbs; 8 gm fat; 73 mg cholesterol; 37 gm protein; 11 gm fiber; 586 mg sodium, but depends on content of stock, canned tomatoes and added salt.

Stir-Fried Tofu with Mushrooms, Sugar Snap Peas and Green Onions

From epicurious.com
Great dish, with the option of inserting other vegetables you have on hand.

3 servings

Ingredients:

Marinade:
3 Tbsp lite soy sauce
1 Tbsp unseasoned rice vinegar
1Tbsp honey
1 tsp oriental sesame oil
1/4 tsp dried crushed pepper
1 12-oz package extra-firm tofu, drained (squeezed), cut into 3/4 inch cubes, patted dry
1/4 cup water
1 tsp cornstarch (optional)

Stir-fry:
2 Tbsp canola oil, divided
6 oz fresh shiitake mushrooms, stemmed
8 oz sugar snap peas, trimmed
4 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
4 green onions, sliced on diagonal

Directions:
1. Whisk first 5 ingredients in medium bowl.  Add tofu and stir to coat; marinate 30 minutes.
Drain, reserving marinade in small bowl.  Whisk 1/4 cup water and cornstarch into marinade.

2. Heat 1 Tbsp oil in large skillet over medium-high heat.  Add tofu and sauté until golden, about 2 minutes.  Transfer to plate with slotted spoon.

3. Add 1 Tbsp oil then mushrooms.  Stir-fry until tender, about 3 minutes.  Add sugar snap peas; stir-fry  for 2 minutes.  Add garlic and ginger; stir-fry for 30 seconds.

4. Return tofu to skillet; drizzle reserved marinade mixture over.  Stir-fry until marinade thickens slightly, about 30 seconds.  Season to taste with salt and pepper.

5. Transfer to bowl.  Sprinkle with green onions and serve.

Honey Balsamic-Glazed Chicken or Turkey

Adapted from Canyon Ranch Nourish - Indulgently Healthy Cuisine

Goes well with broccolini with garlic and olive oil and soft corn polenta

Ingredients:

For the glaze:
3 Tbsp white balsamic vinegar
2 Tbsp honey or maple syrup
1/4 cup vegetable stock

Four 4-oz boneless skinless chicken breasts
 or 1 whole turkey breast
1/2 tsp sea salt
1/2 tsp ground pepper

vegetables of your choice in the pan -- eggplant cubes, onions, mushrooms, etc.


Directions:

Original directions call for seasoning the chicken breasts with salt and pepper, dredging in flour
then searing the breasts, deglazing the pan and continue to cook the chicken.

I prefer to pour the glaze over the chicken or turkey breast, surround with veggies and bake at 375 til cooked through  --  about 20 minutes per pound of turkey or about 10 minutes per
side of boneless chicken breasts.  Baste with the sauce during cooking.

Tomato Chickpea Masala WIth Chicken

The Washington Post, December 15, 2010

Look closely at the ingredient list: It's very pantry- and leftover-friendly, especially if you usually keep fresh ginger on hand. We did not scale back the recipe to 4 servings, because this is the kind of saucy main dish that's good as lunch leftovers the next day, or it can morph into a baked casserole the day after that.

The chicken adds texture and protein, but the masala could quite easily be prepared as a vegetarian dish.

Serve with jasmine or other long-grain rice (available cooked and frozen at Whole Foods Markets and Trader Joe’s).

6 servings

Ingredients:

3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium onions
3-inch piece ginger root
4 medium cloves garlic
1 1/2 tablespoons garam masala
1/8 teaspoon cayenne pepper
6 to 8 ounces cooked chicken (white or dark meat)
30 ounces (two 15-ounce cans) no-salt-added chickpeas, such as Eden brand
56 ounces (two 28-ounce cans) whole tomatoes, preferably San Marzano
3/4 cup low-fat coconut milk
1 1/2 teaspoons sugar
1 teaspoon salt
Leaves from 2 to 4 stems cilantro, for garnish
2 medium lemons, for serving
1/2 cup plain nonfat yogurt
Directions:

Heat the oil and butter in a large, heavy-bottomed pot over medium-low heat.

Meanwhile, finely chop the onions. Peel the ginger, then grate it to yield 2 tablespoons. Cut the garlic into very thin slices.

When the butter has melted, add the onions, garlic, ginger, garam masala and cayenne pepper; cook for about 5 minutes, stirring often, until the onions have softened.

Shred the chicken (to taste), discarding any skin. Rinse and drain the chickpeas. Coarsely chop the tomatoes, reserving their juices (discard any basil leaves in the can).

Stir the chickpeas and the tomatoes with their juices into the pot. Once the chickpeas have heated through, use a potato masher to mash about half of them. Add the shredded chicken. Increase the heat to medium; once the liquid starts to bubble, cook for about 8 minutes, then stir in the coconut milk, sugar and salt. Cook for 5 minutes, stirring as needed.

Meanwhile, coarsely chop the cilantro. Cut the lemon into wedges.

Taste, and adjust the seasoning as needed. Divide among individual plates; add spoonfuls of yogurt to each portion. Sprinkle with the cilantro and serve hot, with lemon wedges.

Recipe Source:

Adapted from “A Bird in the Oven and Then Some,” by Mindy Fox (Kyle, 2010).

Lemon and Honey Flavored Chicken

Lemon- and Honey-Flavored Chicken
The Washington Post, April 11, 2012
Course: Main Course
Summary:

Because tomatoes, olives and haricots verts are tossed into the roasting pan, this is a meal made for someone who is interested in not messing up the kitchen. And, yes, this will fill your house with divine smells as it cooks.

If you're worried about lingering garlic aromas, you can omit the garlic.

Serve with crusty bread for dipping into the pan juices.

MAKE AHEAD: The chicken needs to marinate for 30 minutes to 1 hour.

4 to 6 servings

Ingredients:

Freshly squeezed juice of 2 lemons (1/3 to 1/2 cup)
1/4 cup honey
1 tablespoon chopped fresh oregano
3 cloves garlic, minced (optional; see headnote)
1/4 cup olive oil
2 1/2 to 3 pounds chicken drumsticks and bone-in thighs
Kosher or fine sea salt
Freshly ground black pepper
4 to 6 small tomatoes, preferably a mixture of kumato and Green Zebra or green tomatoes, cut into quarters
1/2 cup pitted kalamata olives, drained
1/4 cup cool water
12 ounces haricots verts (thin French green beans)
1 tablespoon finely chopped flat-leaf parsley, for garnish
Directions:

Combine the lemon juice, 2 tablespoons of the honey, the oregano, garlic and oil in a gallon-size resealable plastic food storage bag. Massage the bag (from the outside) to combine the contents. Add the chicken legs and thighs; season with salt and pepper to taste. Seal the bag, pressing as much air out as possible. Massage to work the marinade into the chicken. Let sit for 30 minutes to 1 hour (refrigerate if desired).

Preheat the oven to 375 degrees. Have a 9-by-13-inch baking dish or roasting pan at hand.

Arrange the chicken pieces (thighs, skin side up) in the pan, keeping as much of the marinade on them as possible. Discard the remaining marinade. Scatter half of the tomatoes and all the olives evenly among the chicken, then pour in the water. Drizzle the remaining 2 tablespoons of honey evenly over the chicken. Roast for 45 minutes, turning the dish or pan from front to back halfway through the cooking. The chicken should be cooked through and browned in spots.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the haricots verts and cook/blanch for about 1 minute, then drain and rinse under cool water to stop any carryover cooking.

Add the blanched haricots verts and the remaining (uncooked) tomato quarters to the baking dish or pan, snuggling them into the pan juices and around the chicken in small bunches. Return to the oven and roast for 5 minutes.

Sprinkle with the parsley; serve hot at the table so people can dunk their bread in the pan juices.

Recipe Source:

Adapted from "Le Tartine Gourmande," by Beatrice Peltre (Roost Books, 2011).