Category Archives: Entrées
Moroccan Style Vegetable Stew with Olive Gremolata
This is a great vegetarian stew to make for company or through the week- and a great recipe to post for meatless Monday!! It does have a whole lot of ingredients but most of them are very common and are usually in a pantry. Harissa is a Moroccan style condiment that is made with red peppers and can have some heat as well… it is commonly found in super markets…
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 3 garlic cloves, minced
- 4 dates, pitted and chopped
- 1 tablespoon harissa paste
- 1 tablespoon tomato paste
- 2 tablespoons all purpose flour
- 2 large carrots, chopped
- 1 large yellow pepper, chopped
- 1 14 ounces can of tomatoes (I used fire roasted with green chilies)
- 1 cauliflower head, cut into small florets
- 1 14 ounces can of chickpeas, rinsed and drained
- 3 to 4 cups water or vegetable broth
- Salt
Heat a large saucepan with the olive oil. Add the onion and cook on medium heat for 3 to 4 minutes. Add the cinnamon, coriander, cumin and cayenne pepper. Saute for 2 minutes on medium heat. Add the garlic and dates and sauté for another 2 minutes. Add the harissa paste, tomato paste and flour. Saute for another 2 minutes. Add the carrots and pepper. Saute on medium heat for 3 to 4 minutes. Add the tomatoes, cauliflower and chickpeas. Saute for 3 to 4 minutes and add the water or broth. Bring to a boil and add 2 teaspoons salt. Lower the heat and cover with lid and cook for 20 minutes. Take the lid off and continue cooking till the consistency is of a thick stew. Check for seasonings and keep aside.
Gremolata
- ½ cup green olives, chopped (I used olives stuffed with garlic)
- ½ cup parsley, chopped
- ¼ cup golden raisins, chopped
- Zest of one large lemon
Mix the olives, parsley, raisins and lemon zest in a small bowl. Top the stew and serve.
Memorial Day Recipes: Moroccan Style Lamb Burgers with Harissa Sauce
- 1½ pounds ground lean lamb
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon cumin powder
- 4 garlic cloves, minced
- 1 large shallot, grated
- 2 tablespoons parsley, chopped
- 4 tablespoons cilantro, chopped
- 2 tablespoons harissa sauce
Put the lamb in a mixing bowl and add the paprika, salt, cumin, garlic, shallot, parsley, cilantro and harissa. Mix well and divide into 8 patties. Keep aside.
Grill the patties on high for 4 to 5 minutes on each side.
Sun Dried Tomatoes Mayonnaise
- ¼ cup sun dried tomatoes (in oil), chopped
- ½ cup mayonnaise
- 2 tablespoons cilantro, chopped
- 1 tablespoon parsley, chopped
- 1 teaspoon salt
- Juice of half a lemon
Mix the sun dried tomatoes, mayonnaise, cilantro, parsley, salt and lemon juice into a small bowl. Mix well and refrigerate till serving.
To Assemble
- 2 large tomatoes, sliced
- 1 medium onion, sliced
- Baby arugula
- 2 baguettes, sliced and cut into 4 pieces each
Place a burger into a sliced piece of baguette. Spread some mayonnaise and add a tomato, some onion and arugula.
Curried Chickpeas
- 2 cups dried chickpeas, soaked overnight or at least 5 to 6 hours
- 2 tablespoons extra light olive oil
- 2 tablespoons butter or ghee
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 2 inch cinnamon stick
- 3 cloves
- 1 large cardamom
- 2 medium shallots, chopped
- 2 garlic cloves, chopped
- 1 inch fresh ginger, chopped
- 1 14 ounces can diced fire roasted tomatoes
- Salt
- ½ cup cilantro, chopped
Heat a pressure cooker or regular saucepan with the oil and ghee. Add the cumin, coriander, cinnamon stick, cloves and cardamom. Saute on medium heat for a minute. Add the shallots, garlic and ginger. Saute for 3 to 4 minutes, stirring constantly. Add the tomatoes and sauté for another 3 minutes. Add the chickpeas with the soaking liquid. Bring to a boil. If using the pressure cooker, cook for about half an hour. If using regular saucepan, cook for at least an hour or till the chickpeas are soft but not mushy. Check for seasonings and garnish with cilantro.
Paneer with Green Beans
- 2 tablespoon ghee or butter
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 9-10 curry leaves, chopped
- 1 medium onion, chopped
- 1 inch fresh ginger, grated
- 1 cup green beans, chopped
- 1 cup yellow beans, chopped
- 1 cup paneer, grated
- 2 teaspoons ground coriander
- 1-2 teaspoons salt
- ½ teaspoon cayenne pepper
- ½ cup cilantro, chopped
Heat a heavy saucepan with the ghee or butter. Add the cumin seeds, mustard seeds and curry leaves. Saute for 30 seconds and add the onion and ginger. Saute on medium heat for 2 to 3 minutes. Add the green and yellow beans and sauté for 2 to 3 minutes. Add the paneer, ground coriander, salt and cayenne pepper. Saute for 3 to 4 minutes on medium heat. Cover with lid for 5 minutes till the beans are soft but not mushy. Check for seasonings and garnish with cilantro.
Roasted Pesto Chicken Pizza
What do you do with leftover roast chicken and cauliflower??? Well, you make individual, homemade pizzas, of course!
- One large pizza dough from a pizzeria cut into four pieces
- ¼ cup all-purpose flour
Preheat convection oven (preferred) to 450 degrees F.
Take one piece and form into a round ball and using some of the all-purpose flour roll into a 9-inch circle. Keep aside. Repeat with the other three pieces.
- 1 cup fresh tomato sauce
- 1 cup shredded mozzarella
Spread the tomato sauce on each rolled out pizza dough. Sprinkle the shredded cheese evenly and keep aside.
- 1 cup leftover roast chicken, potatoes and cauliflower- cut into small pieces
- Salt
- Pepper
Add a quarter cup of the roast chicken mixture on top of each pizza and bake for 8 to 10 minutes. Sprinkle with salt and pepper. Serve hot.
Sesame Glazed Chicken
- 1 teaspoon black peppercorns
Toast the peppercorns in a cast iron skillet on medium heat for 4 to 5 minutes. Take out and cool and grind in a spice grinder. Keep aside.
- 2 medium shallots, ends cut off
- 4 garlic cloves
- 1 teaspoon extra light olive oil
- Salt
Preheat oven to 400 degrees F.
Place the shallots and garlic cloves on a piece of aluminum foil. Add the oil and salt, wrap well and roast for about half an hour. Let cool and keep aside.
- 1½ pound chicken breast cut into ½ inch pieces
- 1 tablespoon sweet chili garlic sauce
- 1 tablespoon tamari
- 2 teaspoons sesame seeds
Marinate the chicken pieces in the chili garlic sauce, tamari and sesame seeds. Refrigerate for 3 to 4 hours.
Glaze
- ½ cup oyster sauce
- 1 tablespoon tamari
- ¼ cup rice wine vinegar
- 1/3 cup apple cider
Add the oyster sauce, tamari, rice vinegar and apple cider to a small saucepan. Bring to a boil and simmer for 5 to 7 minutes till the sauce gets thick. Add the roasted shallots and garlic. Mix well and blend till smooth. Check for seasonings and keep aside.
- 2 tablespoons extra light olive oil
- 1/3 cup green onions, chopped
Heat a large saucepan and add the oil. Brown the chicken pieces in 2 to 3 batches, browning both sides. Take the pieces out and keep aside.
Add the glaze in the saucepan and bring to a boil. Add the chicken pieces and simmer till the chicken is cooked through- about 3 to 4 minutes. Garnish with green onions and serve hot.
Roasted Pesto Chicken with Potatoes and Cauliflower
- 4 full chicken legs (skin off)
- 1 pound small yellow potatoes (skin off)
- 2 cups cauliflower florets
- ½ cup fresh or store bought pesto
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
Preheat a 350 degrees F.
Line a large baking pan with aluminum foil.
Place the cauliflower florets and potatoes to the bottom of the pan. Add half of the pesto, salt, pepper and one tablespoon of the olive oil. Mix well with your fingers. Place the chicken pieces on top of the vegetables. Add the rest of the pesto and olive oil. Rub all over the chicken. Add salt and pepper. Roast in the oven for an hour. Change the setting to high broil and brown for 5 to 10 minutes till the chicken and the potatoes turn golden brown. Serve with crusty bread.