Category Archives: FRESH FETE

Moroccan Chicken Tagine

IMG_3609

I recently discovered the magic of one-pot meals and I’m a little bit obsessed. They are perfect for cozy winter nights where leaving the house is not an option.

This dish is combines complex spices with fresh ingredients – and it’s guilt free! It tastes so divine you will think it has butter and cream in the recipe. If you are an aspiring chef, or just want to explore with different flavors in only one pot, than chicken tagine is a must try. Just make sure you’ve allotted a few hours for prep work and cooking time. I can’t wait to try braised beef for my next one-pot recipe, so get ready for that one. Enjoy and Happy Holidays!

Adapted from In the Small Kitchen

Moroccan Chicken Tagine

Serves 10

3 pounds boneless, skinless chicken thighs, each halved

Sea salt and freshly ground black pepper

Olive oil

3 medium yellow onions, diced

4 cloves garlic, finely chopped

1 tablespoon ground cumin

2 teaspoons ground turmeric

1 tablespoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1 1/2 tablespoons salt

One 28-ounce can diced tomatoes, with their juices

One 15-ounce can chickpeas, rinsed and drained

About 1 quart chicken stock

1 pound of sweet potatoes, peeled and cut into 1-inch chunks

1 pound of butternut squash, peeled/seeded and cut into 1-inch chunks

1/2 cup dried turkish apricots, chopped

1/4 cup fresh cilantro leaves, roughly chopped

Juice of 1/2 lemon

1/4 cup slivered almonds, toasted

Note: You can make the stew through step 5 and then refrigerate it overnight. Just reheat it for 30 minutes over medium-low heat until you are ready to eat, and continue with the remaining ingredients.

1. Season the chicken thighs with salt and pepper. Coat a large pot or Dutch oven with a thin layer of olive oil. Heat it over high heat and brown the chicken, in batches, making sure not to crowd the pot. If the chicken sticks to the bottom, don’t worry — this will help develop the flavor of the sauce. Remove the browned chicken from the pot and set it aside in a mixing bowl.

2. Add the onions to the same pot, reduce the heat to medium-low, and saute until translucent, making sure to scrape up any remaining drippings from the chicken, about 7 minutes.

3. Stir in the garlic, cumin, turmeric, ginger, nutmeg, cinnamon, cayenne, and salt. Cook until the spices are fully incorporated and aromatic, about 2 minutes. Return the chicken to the pot, and add the tomatoes and chickpeas. Toss to combine.

4. Pour in enough stock to submerge all the contents (this may be less than 1 quart, depending on the size of your pot) and bring to a simmer. Turn the heat back down to low and cook, uncovered, for at least 2 hours, the longer the better.

5. During the last 45 minutes or so of cooking, add the sweet potatoes and butternut squash, submerge them in the liquid, and cook until tender.

6. Add the apricots, half the cilantro, and the lemon juice. Simmer for 10 minutes.

7. Spoon the tagine into individual bowls. Garnish each bowl with some of the remaining cilantro, sprinkle with the almonds, and serve with some rustic crusty bread or cooked quinoa.

Advertisements

Leave a comment

Filed under FRESH FETE

Ricotta Crostoni with Peperonata

IMG_3600

When you’re passionate about food, it becomes surprisingly difficult to play favorites. That’s why I have a hard time selecting dishes for this blog; it’s so hard to choose.

That being said, I know I have a winning dish when I make it more than once. I have used this recipe as my go-to for recent potlucks and get togethers with friends. There are only a few ingredients, and the peppers can be made up to three days ahead of time and stored in the refrigerator. I think you will love this dish because it puts a classic spin on your traditional bruschetta. Enjoy and Happy Holidays!

Ricotta Crostoni with Peperonta*

*adapted from Nancy Silverton’s Mozza cookbook. This is an Italian must-buy for your cookbook collection!

You will need:

1/2-inch-thick slices from a loaf of pane rustica or another large, flat peasant loaf

Extra-virgin olive oil, for brushing the bread

1 garlic clove

Sea salt (or fleur de sel if you want to be fancy)

fresh coarsely ground black pepper

3 cups fresh ricotta

1/4 cup thinly sliced fresh Italian parsley leaves

For the peperonata (makes 1 quart):

1/2 cup extra virgin olive oil

1 large red onion, halved and sliced 1/4 inch thick

1/4 cup thinly sliced garlic (about 10 large cloves)

2 yellow bell peppers, cored, seeded, and sliced 1/4 inch thick

2 orange bell peppers, cored, seeded, and sliced 1/4 inch thick

2 red bell peppers, cored, seeded, and sliced 1/4 inch thick

1 tablespoon Spanish sherry vinegar

1 tablespoon dried oregano

2 teaspoons sugar

1 cup Basic Tomato Sauce or Marinara

1/2 cup pitted Nicoise olives

2 tablespoons thinly sliced fresh Italian parsley leaves

To make the peperonata:

1. Adjust oven rack to the middle position and preheat the oven to 350°. Heat oil in a large saute pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the onion and garlic, season with one teaspoon of sea salt and several turns of pepper, and saute, stirring occasionally to prevent the onion and garlic from browning, until the onion is tender and translucent, 5 to 7 minutes.

2. Add the peppers, season with the remaining teaspoon of salt, and saute until they begin to soften, about 5 minutes. Add the vinegar, oregano, and sugar, and stir to combine the ingredients. Stir in the tomato sauce and cook for about 2 minutes to meld the flavors. Taste for seasoning and add more salt or pepper, if desired.

3. Transfer the peperonata to a large baking dish (at least 9 by 13 inches) or a large, ovenproof skillet and smooth the top with a wooden spoon or spatula to make it level. Place the peperonata in the oven to bake for 10 minutes. Remove from the oven, stir in the olives, and return it to the oven for 30 to 35 minutes, until the top is charred, especially around the edges.

4. Remove the peperonata from the oven and allow it to cool for at least 10 minutes before serving. Serve warm or at room temperature.

IMG_3567IMG_3570IMG_3574IMG_3592IMG_3595

To make the ricotta crostoni:

1. Adjust oven rack to the middle position and preheat the oven to 350° or preheat a sandwich press.

2. Place the bread slices on a baking sheet, brush the tops with olive oil, and back them for 15 to 20 minutes, until they’re golden brown and crisp. Alternatively, brush both sides of the bread slices with olive oil and toast them in a sandwich press.

3. Remove the crostoni from the oven and rub the oiled sides of the crostoni with the garlic. Sprinkle liberally with sea salt.

4. Put the ricotta in a medium bowl and stir vigorously with a spoon to fluff it up. Pile 1/4 cup of ricotta in mounds on each crostoni and drizzle with olive oil. Sprinkle a teaspoon of parsley, and coarsely grind black pepper over each crostoni.

5. Arrange the crostoni on a serving platter or board and serve with peperonata. Alternatively, you can spoon the peperonata onto each crostoni and serve.

IMG_3602

4 Comments

Filed under FRESH FETE

Crab Salad with Lemon-Tarragon Vinaigrette

IMG_3554

Living by the coast has its perks, one of them being same day fresh dungeness crab. It’s something I look forward to every winter, perhaps even more than the holiday season. Best of all, making crab is a great excuse to stay indoors and entertain with friends.

This salad is light, yet full-bodied enough to satisfy your hungry boyfriend. I followed this recipe to cook the crab (make sure to ask your seafood purveyor to crack and clean the crab; Whole Foods will do it for free), which is a great meal for dinner itself. Truth be told, this salad was created because of leftovers from the aforementioned dish. And it was so good.

To make the salad, I combined the cooked lump crab meat with arugula, grapefruit slices, carrot ribbons, green onions and toasted walnuts. Toss it together with a fresh lemon-tarragon vinaigrette, and you have a gourmet crab salad made to impress even the most discerning eaters.

Crab Salad with Lemon-Tarragon Vinaigrette

You will need:

2 cups cooked lump crab meat (roughly)

4 cups organic arugula

1 grapefruit; cut into slices

1 cup walnuts; toasted with olive oil and a hint of brown sugar

1 carrot; shaved into thin ribbons (use a potato peeler)

3 Tbsp lemon juice

1/4 cup extra virgin olive oil

2 tsp finely grated lemon zest (zest of 1 lemon)

1 tablespoon fresh tarragon leaves

2 cloves of garlic; whole

2 tsp minced green onions

1/2 tsp salt

1/4 tsp freshly ground pepper

1 tsp honey

1. To make the dressing, combine tarragon, lemon juice, lemon zest, olive oil, garlic, salt, pepper and honey. Blend until smooth using a food processor.

2. Combine lump crab meat, grapefruit slices, toasted walnuts, carrots, and green onion. Serve on top of a bed of arugula and lightly toss with dressing.

IMG_3536IMG_3546IMG_3540IMG_3553IMG_3551

Leave a comment

Filed under FRESH FETE

Thai Balls

I can’t believe Thanksgiving is three days away. I spent this last weekend prepping for and enjoying “friendsgiving”, hosted by delightfulcrab + a bunch of awesome people. When you love food as much as we do, celebrating Thanksgiving once just isn’t enough.

Last night, I decided to savor the last few moments of the pre-holiday craze and make something non-traditional.  These Thai meatballs are perfect for any occasion. You could even serve them as appetizers during Thanksgiving or at your annual holiday party. It’s (almost) the most wonderful time of the year, and I couldn’t be more excited. Enjoy!

Thai Balls with Peanut Sauce

Adapted from The Meatball Shop Cookbook; Makes 2 dozen 1.5 inch balls

2 tbsp olive oil

1 pound ground pork

1 pound shrimp, shelled, deveined, and roughly shopped

2 large eggs

3/4 cup fresh Thai or Italian basil, roughly chopped

1/2 cup fresh mint, roughly chopped

2 thai chiles, stemmed, seeded, and minced

1/2 bread crumbs

2 tbsp minced lemongrass or lemongrass paste

2 tbsp minced fresh ginger

juice from 1 lime

2 tbsp low-sodium soy sauce

2 tbsp sesame seeds

2 tbsp fish sauce

For the Garnish:

1 tsp rice wine vinegar

1 tsp low-sodium soy sauce

2 large carrots, julienned or grated using the large holes of a box grater

10 fresh Thai or Italian basil leaves, roughly chopped

1/4 cup roughly chopped fresh cilantro (including stems)

10 fresh mint leaves, roughly chopped

1/4 cup roasted peanuts, chopped

1 tsp sesame seeds

1. Preheat the oven to 450° F. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

2. Combine the ground pork, shrimp, eggs, basil, cilantro, mint, chiles, bread crumbs, lemongrass, ginger, garlic, lime juice, soy sauce, sesame seeds, and fish sauce in a large mixing bowl and mix by hand until thoroughly incorporated.

3. Roll the mixture into round, golf-ball size meatballs (about 1.5 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

4. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165° F.

5. Allow the meatballs to cool for 5 minutes in the baking dish. Meanwhile, to make the garnish, place rice wine vinegar, soy sauce, carrots, basil, cilantro, mint, peanuts, and sesame seeds in a bowl and toss to combine.

6. Spoon the garnish over the top of the meatballs and serve with toasted whole wheat Naan and peanut sauce (recipe below).

For the Peanut Sauce:

1 tbsp vegetable oil

2 garlic cloves, minced

3/4 cup creamy peanut butter

1/4 cup low-sodium soy sauce

2 tbsp rice wine vinegar

juice from 1 lemon

1 tbsp honey

1 tsp fish sauce

1/4 tsp cayenne pepper (optional)

1. Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and toast in the oil, stirring frequently, until fragrant and beginning to turn golden brown, about 1 minute.

2. Add the peanut butter, soy sauce, rice wine vinegar, lemon juice, honey, fish sauce, and cayenne (if using). Whisk together until a smooth consistency is achieved. Add a few tablespoons of water to thin the sauce, if needed. Cool in the refrigerator for 20 minutes before serving.

2 Comments

Filed under FRESH FETE

Gingery Green Smoothie

Smoothies are the perfect breakfast or anytime snack. Loaded with nutrition, smoothies can be totally customized and prepared with little effort.

This smoothie, in particular, is one of my favorites because if its gingery zing and refreshing flavor. I also added spinach for extra nutrients (and I love the fresh green color!)

I like to use a mixture of frozen bananas with other fresh ingredients, so crushed ice is not needed (it makes smoothies watery). By using freshly frozen chopped bananas, I never waste fresh fruit and always have a great smoothie base on hand.

Gingery Green Smoothie

1 frozen chopped banana (buy fresh banana, chop, and put in the freezer)

1 cup baby spinach leaves

1 heaping tbsp chopped ginger

1 medium gala or fuji apple, cored and chopped (I like to leave the skin for flavor)

1 cup of almond milk (depends on your consistency preference; add more if needed)

2 tbsp almond butter

1 tbsp chia seeds (optional)

Using a blender, combine all ingredients until completely smooth. Enjoy!

 

1 Comment

Filed under FRESH FETE

Spaghetti Squash with Cherry Tomatoes, Goat Cheese & Basil

Spaghetti is one of my true loves, but I rarely make it during the week. I try to maintain a healthy diet, with splurges here and there, so spaghetti is not something I prioritize.

However, spaghetti squash is another story. I swear to you – it tastes just like spaghetti cooked al dente. Healthy, simple and tasty. Once you try it, you will be hooked on the guilt-free deliciousness. Enjoy!

Spaghetti Squash with Cherry Tomatoes, Goat Cheese & Basil

You will need:

FOR THE SQUASH-

  • 1 spaghetti squash, remove seeds and cut in half lengthwise
  • 2 tablespoons olive oil
  • sea salt + pepper to taste
  • 2 tbsp brown sugar

1. Preheat oven to 400°. Line rimmed baking sheet with parchment paper.

2. Brush squash with olive oil, sea salt and pepper. Sprinkle brown sugar on both halves.

3. Place halves cut side down on baking sheets and roast for 40-45 minutes, or until fork tender. Set aside to cool.

4. When cool enough to handle: with a fork, shred the pulp of the squash away from the skin and place in a large bowl.

FOR THE SAUCE-

  • 1 pint organic cherry tomatoes, roasted whole for 15 minutes with salt
  • 4 oz goat cheese
  • 1 cipollini onion, diced
  • 4 cloves of garlic, minced
  • 1/2 cup of loose basil, thinly sliced
  • 3 tbsp olive oil

1. Drizzle olive oil in a large saute pan. Add onions and saute over medium heat. Cook about 5 – 10 minutes, or until slightly brown. Add garlic and roasted tomatoes. Cook another 10 minutes.

Combine tomato sauce with spaghetti squash. Garnish with basil, and stir in goat cheese.

 

2 Comments

Filed under FRESH FETE

Roasted Hidatsa Squash with Wilted Spinach & Toasted Pine Nuts

I’m really excited about the Fall season (Halloween is around the corner), and I anticipate it with so much foodie excitement every year. The seasonal produce is versatile and perfect for robust soups and vegetable gratins.

Best of all… winter squash is back! I just discovered the Hidatsa variety: it’s super sweet and hearty like pumpkin. Although the name sounds pretty fancy, it’s easily found at the local farmers market.

This dish is hearty enough to eat for dinner, or could be a great side dish as well. Clearly I’m ready for Thanksgiving.

Roasted Hidatsa Squash with Wilted Spinach & Toasted Pine Nuts


You will need:

1 small to medium Hidatsa squash; halved and seeded (you could also save the seeds and toast them)

4 cups loose organic spinach

1 red cippolini onion; thinly chopped and caramelized

1/4 cup pure grade A male syrup

3 tbsp extra virgin olive oil

1/2 can red organic kidney beans (optional; you could also use giant white beans)

1/2 cup pine nuts, toasted

2 tsp seasoned rice vinegar

1. Preheat oven to 400º. Line a baking sheet with parchment paper and set aside. Using a heavy-duty, large chef’s knife, halve the Hidatsa squash and discard the seeds and threads.

2. Place squash halves on lined baking sheet, cut-side up. Drizzle  maple syrup and olive oil in each squash half, and season with salt and pepper. Roast for 30 minutes, or until flesh is easily pierced with a fork. Remove from oven* and set aside to cool. *reserve the remaining maple glaze and transfer to separate bowl with toasted pine nuts.

3. Caramelize the onions by preheating a heavy-bottomed pan using medium heat. Add olive oil, heat for another minute add onions. Stir, and reduce heat to medium low. Continue to stir and cook onions until lightly browned or crispy (depending on your preference), about 20 minutes. Add spinach, stir and continue to cook another three to five minutes, or until wilted.

4. When squash is cool, peel using pairing knife and roughly chop. Combine squash and spinach mixture and serve. Garnish with toasted pine nuts and remaining maple glaze. Add beans if desired (great way to add protein) and drizzle seasoned rice vinegar to taste. Voila: a cozy, warm winter salad. Enjoy!

Leave a comment

Filed under FRESH FETE