Oh my Dal-ing: My Best Dal

This takes about 45 minutes to prep and cook -- most of it is cook time. No need to soak the lentils. Great with Naan or basmati rice. This recipe makes 3 generous helpings with a small leftover bowl or 4 smaller helpings. I recommend doubling it for more than 3 people.

1 cup red lentils (do not substitute for green or brown lentils)

3 Tbsp olive oil

1 medium onion, smaller dice

5 garlic cloves, thinly sliced or minced

2 inch knob of freshly grated ginger 

1/2 heaping tsp ground turmeric

1 heaping tsp ground coriander

2 tsp ground cumin

1/2 heaping tsp ground cayenne pepper

1-2 tsp kosher salt

1 tsp freshly ground black pepper

1 Tbsp tomato paste from a tube

15 oz can petite diced or crushed tomatoes (undrained)

13. 5 oz can coconut milk (can use reduced fat, but dal will not be as rich)

2 cups broth (chicken or vegetable)

1 Tsp freshly-squeezed lemon juice

Fresh, chopped cilantro leaves (for garnish)

1. Rinse lentils in a fine mesh strainer until water runs clear. Then set aside to drain.

2. Heat olive oil in a heavy pot with a lid. Add onions to hot oil and cook until they become tender. Add garlic and grated ginger and cook about 2-3 minutes until onion is very tender and slightly browned.

3. Stir in spices and toast until fragrant. Add tomato paste and mix together. Watch carefully so it doesn't burn.

4. Add tomatoes and allow to come to a boil. Cook a few minutes to reduce liquid. 

5. Add broth and coconut milk. Let it come to a boil and simmer for a short time.

6. Add lentils and still well. Let liquid come to a boil, then reduce to a simmer and cover the pot with a tight lid, stirring periodically to avoid having lentils stick to the bottom of the pot. Cook for about 20-30 minutes or until the lentils break apart and it becomes a creamy, thick mixture. You will need to stir often so feel free to take off the lid when it starts to thicken.

7. Add lemon juice and cook about 5-10 more minutes or until the dal thickens to desired consistency. I like a thicker dal, so it might take more time. Taste and adjust seasonings.

8. Serve with cilantro on top and a side of hot naan. I like to have a salad with this too.

This can be stored 4-5 days in the refrigerator and reheated in the microwave or stove. You can also freeze dal for about 2 months -- just thaw, heat and eat. 

Hatch Chile Corn Chowder

 4 T butter

1 c. chopped sweet onion

2 garlic cloves, minced

3 T rice flour (wheat flour is okay too)

1 tsp each salt and pepper

1 tsp Trader Joe's Elote Seasoning or chili powder

14.5 oz can low sodium chicken broth (or vegetable broth)

1 tsp liquid smoke

1/2 c water

1 cup chopped zucchini

2 cups red potatoes, peeled and chopped

2 roasted hatch chiles, enough to make 1/3 to 1/2 cup

3 cobs sweet corn, roasted and cut off the cob, approximately 2 cups

2 cups 2% milk

14.5 oz can creamed corn

1/4 cup cilantro, chopped, plus more for serving

1 cup Monterey jack cheese or cheddar cheese

broken corn chips (use leftover from bag)

 

In a large stock pot, melt butter, onion, and garlic. Saute until soft. Add rice flour until incorporated into the butter. Add the salt, pepper, and Elote seasoning or chili powder. Mix on medium heat for about 30 seconds, stirring constantly.

 

Add chicken broth, liquid smoke, and water and bring to a boil.  Add zucchini and potatoes and simmer until zucchini and potatoes are soft, but not falling apart (about 15-20 minutes), stirring occasionally to keep mixture from burning. Add the milk and bring to a simmer.

In the meantime, oil the hatch chiles and corn and roast them on a grill to char them. Make sure corn is turned so as not to burn the corn. The chiles will probably be done in 5 minutes, the corn will take 10-15 minutes. Remove both from grill and allow to cool to the touch.

Once cool enough to handle, take the outside "skin" off the chiles and chop into small pieces and remove corn from the cobs using a knife and a deep bowl to catch the kernels. 

Add the corn, chiles, canned cream corn, and cilantro to th chowder. The potatoes should be soft, but still firm. If too thin, allow the chowder to simmer longer. If chowder is too thick, add a little milk or water to thin. Adjust seasoning. 

Serve chowder with cheese, fresh cilantro and broken tortilla chips. This makes 5-6 generous helping and is delicious as leftovers. You can also make this ahead and reheat it. It's a great summer weekend meal. Serve with some fresh tomatoes or a cucumber, tomato salad. This does have some heat, but if you like it very spicy, you can also add some hot sauce to it.

 

Shrimp and Grits

 This is a modified version on Bobby Flay's Shrimp and Grits. I think mine is much better! :D

Ingredients

Grits: 

Make grits according to package directions, be sure to make enough for 4-6 servings. 

1 1/2 c. grated cheddar cheese

1/4 c. grated Parmesan cheese

3 Tbsp butter

 

Shrimp:

1.5-2 pounds peeled and deveined shrimp

6 slices of bacon, chopped

1 Tbsp lemon juice

1/4 c. dry sherry wine

Cajun seasoning (enough to cover shrimp)

1 clove garlic, minced

4 scallions, thinly sliced

2 Tbsp chopped parsley (fresh)

 

Make the grits, add the cheese and butter (keep warm)

Rinse shrimp and pat dry. Add Cajun seasoning and set aside. Fry bacon until crisp, removed from pan and set aside. To the bacon grease, add the shrimp and cook until it turns ALMOST pink. Add the scallions and garlic and fry for 30 seconds or until fragrant. Add the lemon juice, and sherry and reduce slightly and shrimp is done. Stir in parsley and bacon.

To serve, spoon grits into bowls or on plate and top with shrimp and a little of the sauce.  Serve immediately!

This makes 4 helpings.

Note: You can remove the shrimp and wait to add the scallions until after you add the lemon juice and sherry. You can then add more sherry (or a small amount of chicken broth) and simmer until reduced and slightly thickened. Add the shrimp and scallions back into the sauce. Then stir in parsley and serve. 

Note: Sometimes I don't add the bacon (it gets soggy) and then just top each serving with the crispy bacon to keep the bacon crunchy.

Note: It's important to make the grits first and keep them warm since the shrimp cooks very quickly. You can fry the bacon while cooking the grits. Better yet, have two people make this dish -- one to make the grits and the other to make the shrimp.

Old fashioned Chicken and Fluffy Dumplings

My mom made dumplings on top of stews and were always so fluffy! It wasn't until I moved farther south that I ever had dumplings made like pasta. These dumplings are like drop biscuits and I use a recipe I found in my mom's Betty Crocker cookbook (not original to me). I also use a rotisserie chicken for this recipe so it is a quick meal. If you want to cook your own chicken or use leftover turkey or chicken from another meal, that works too. I usually love to use homemade bone broth, but, again, this meal is meant to be quick. I hope it brings back some childhood memories. I know, it did for me!

1 rotisserie chicken, meat removed and cut or shredded into bite-sized pieces*

6 Tbsp butter

1 medium to large onion, chopped (about 1 1/2 cups)

3 stalks celery, chopped (about 1 1/2 cups)

3 medium carrots, peeled and chopped into 1/4 inch pieces (about 1 1/2 cups)

1/4 cup flour

6 cups (48 oz) chicken broth

salt and pepper to taste

1 cup frozen peas

1/2 cup chopped parsley**

 

Dumplings

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

3 Tbsp soft butter

3/4 cup milk

3 Tbsp minced parsley**

 

Before starting, remove the meat from the chicken and shred or cut into bite-sized pieces. You should have about 4 cups of cooked chicken.

 

Make the dumplings by stirring the flour, baking powder and salt together in a medium bowl. Cut the butter into the flour mixture to resemble cornmeal (I use a pastry blender, but a fork also works). Add the parsley and stir. Pour the milk into the bowl and stir until all the dry ingredients are wet. Do not overstir or the dumplings won't be fluffy. Set the mixture aside until ready to use.

 

In a large Dutch Oven, melt the butter. Add onion, celery and carrots and cook until onion and celery are softened. Add the flour and make a roux, adding more butter or some olive oil if it's too dry.  Cook for about a minute, then slowly add the broth, scraping up bits of the flour from the pan until incorporated. Salt and pepper to taste. Add the frozen peas, parsley, and chicken. Bring to a boil, then turn heat so that the brother is simmering. 

Now drop the dumplings into the top of the pan, covering the entire top with small scoops (I use a one tablespoon scoop that I use to make cookies). If you keep the dumplings small, then the timing below will work. If they are larger, you need to adjust. 

One you have all the dumplings in the chicken stew, set a timer for 8 minutes and cook without a cover. DO NOT STIR the stew! Then cover the pan for another 8-10 minutes or until the dumplings are cooked through (use a toothpick to poke the center and if it comes out clean is is likely done. You might need to cut a dumpling in half and taste it to make sure it is completely cooked and no longer doughy. If you make larger dumplings, you will need to cook them for 25 minutes or more.

Uncover and serve (do not stir, but leave the dumplings on top). Serve in large bowls, taking a few dumplings and some broth. If you want it more brothy, use an additional 2 cups of broth at the beginning. If you like it more like stew, this should be the right consistency.

*You can substitute leftover turkey if you have it!

 

**You can substitute the parsley in the dumplings and the stew with fresh thyme instead (use about 1/4 cup though in the stew and 1-2 tablespoons in the dumplings. You can also use fresh chives in the dumplings instead of parsley or you might try adding fresh rosemary to the stew. Fresh herbs make this dish! Use what you have, but use them. 

Enjoy!

 

Emeril’s Jambalaya

I almost never use a recipe as written, but Emeril's jambalaya is one of the best. The link to his webiste is below, but I'm putting it on here with my own adjustments to the recipe, just in case the link stops working. Honestly, if you love jambalaya, use this recipe!

 Ingredients

• 24 medium peeled, deveined shrimp, about 1/2 pound,chopped
• 1/2 pound boneless, skinless chicken thighs, diced
• 1 tablespoon Emeril's Original Essence
• 1/4 cup olive oil
• 1/2 cup chopped onions
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped garlic
• 1/2 cup chopped tomatoes (if you use canned,  reduce chicken stock by amount of liquid)
  
• 3 bay leaves
• 2 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce
• 1 1/2 cups long grain rice
• 3+ cups chicken stock, add more stock if needed
  
• 8-10 oz Andouille sausage, sliced
• Chopped green onion for garnish

Directions

• Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside.

• Heat the oil over in a large, heavy pot over medium heat. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes or until softened. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in the rice and slowly add the broth. Bring the rice to a simmer and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, stirring occasionally, about 15 minutes. Stir in the shrimp and chicken mixture, and the sausage. Cook for 10 minutes longer or until the meat and shrimp are completely cooked. Turn off the heat and cover, allowing the jambalaya to continue to steam 10 minutes longer before serving. Adjust seasoning, adding more Essence, salt, pepper, and hot sauce. Stir in the green onion and pass extra hot sauce!
  

 https://www.emerils.com/121423/cajun-jambalaya

Chicken Curry with Zucchini, Broccoli and Mango

 This recipe is so delicious. If you like it spicy, up the spice by adding cayenne pepper in addition to using hot curry powder. You can use chicken breast in this, but the thigh makes it tender and juicy.

1 Tbsp butter

1 Tbsp Coconut Oil

1/2 onion, chopped finely

1 1/2 pounds boneless, skinless chicken thigh, cut into bite-sized pieces

1-2 Tbsp hot yellow Curry Powder (I used Pepper Palace brand)

1 tsp cayenne pepper (optional) - use sparingly or not at all if you don't like spicy

1 inch fresh ginger root, chopped finely

4 large garlic cloves, pressed or finely minced

Salt & Pepper

2 medium zucchini, sliced into half moons

2 cups broccoli, cut and separated into bite-sized pieces - use both stems and florets

1 red bell pepper, sliced

14 oz can coconut milk (not low-fat)

1/4 cup ground cashews (use a mortar and pestle)

1 heaping cup fresh or frozen mango, cut into small chunks

zest and juice of one lime

1/2 cup fresh cilantro

Cashews

 

Melt butter and oil in a large stock pot. Add onion and cook until very soft and browned. Add chicken and cook until pink disappears. Add garlic, ginger and spices. Salt and pepper as needed.

Add zucchini,broccoli, red pepper, and stir. Then add coconut milk. Cover for about 5-10 minutes to bring out liquid in veggies. Uncover to cook the rest of the way. Add ground cashews as a thickener. Cook for about 20 minutes, until veggies are tender and chicken is done. Add mango chunks (if frozen, stir and make sure it is thawed and warm), lime zest, and lime juice. Adjust seasonings.

Serve over cooked basmati rice and top with fresh cilantro and extra cashews. Delicious with naan to soak up the yummy juices.

This recipe serves 6 and makes delicious leftovers!

Ratatouille

There are so many ways to make this dish. This is my favorite, but you can change it up easily. Don't worry about getting the "amount" of veggies or size of veggies right. This is one dish you can add more and it doesn't alter the taste. You can add or subtract herbs or replace them with fresh herbs (my favorite). This is also good for a main dish or a side dish to go along with a protein. The photos show how I made it into a main dish as a tart. I'll put what I did in a note at the bottom. Bottom line - make this dish and enjoy it while the summer and fall harvest is fresh. It tastes great hot or cold, so make it ahead and no need to even heat it before you eat it! Bon Appetit!

1 onion, sliced
3 large garlic cloves
2-3 Tbsp olive oil
3/4 pound eggplant, cut into 1 inch pieces (about 3-4 cups)
2 zucchini (medium), quartered lengthwise and cut into chunks
1 red bell pepper, chopped into squares
1/2 pound or 3/4 pound of ripe tomatoes (use whole or grape), chopped coarsely (about 1 1/2 cups)
1/2 -1 tsp dried oregano, crumbled
1/2 tsp dried thyme, crumbled
1/2 tsp ground coriander or cumin
1 tsp fennel seeds (use more or less to taste)
1/2 tsp red pepper flakes (optional)
1/2 cup shredded fresh basil leaves
Salt & pepper to taste

Salt eggplant cubes lightly and set in a colander to drain for 15 minutes or so. This will take some of the bitter taste out of the eggplant. Chop your other ingredients and prepare everything ahead while the eggplant is draining.

In a large skillet, heat 1 Tbsp olive oil over moderately low heat. Add onion and brown until softened, add the garlic and saute' until fragrant. Remove onion and garlic from the pan with a slotted spoon and set aside. Add remaining oil to the pan and turn up the heat to medium high. Add the eggplant and cook, stirring regularly, for about 5 minutes. Add the zucchini and pepper and stir fry an additional 3-4 minutes.

Once tender crisp, add the onion, garlic, tomatoes and herbs, except the fresh basil, to the pan. Salt and pepper lightly. Cook mixture on medium low, stirring frequently, for about 5-7 minutes or until vegetables are tender. Stir in the fresh basil and give it a good stir, cooking about 1 more minute.

Remove from heat and serve hot, cold, or at room temperature. This dish may also be made 1-2 days in advance, keeping it covered and chilled in the refrigerator.

Makes about 4 main dish servings, or 6-8 side servings.

NOTE: To make the tart, spread the hot ratatouille in a large glass dish, dot the top with fresh goat cheese. Then top with a puff pastry (homemade or one you buy at the store, following the instructions for thawing). Brush top of pastry with egg white and bake in a 400 degree oven for about 10-12 minutes.

Masoor Dal (Curry Red Lentil Stew)

Very flavorful and spicy, I tried this for the first time with red lentils I found in the bulk department of the grocery store. Don't substitute other lentils for this as the red lentils cook up creamy and are much smaller in size than regular green or brown lentils. They also look amazing with the rich colors you get from making your own curry spice blend. The sweet potatoes add a touch of sweetness and nice rich orange/red color as well.

If you don't like spicy hot, cut back on the chili pepper by at least half if not more.This is a wonderful dish to make on a cold, rainy or snowy day. It only takes about 30 minutes to make and less than 5 minutes of prep time. As the onions and sweet potatoes are cooking, measure out the spices in a small dish so you can just add them all at once. Breathe in the aromas from cooking the spices. I'm convinced even that will make you feel healthy! :)

2 Tbsp coconut oil
1 cup finely chopped onion
3 cups (about 12-15 oz) small dice sweet potatoes, peeled (I used organic garnet)
1 Tbsp (heaping) minced fresh ginger
2 large cloves minced garlic
1 Thai red chili OR 1 1/2 tsp ground Thai Chili pepper or cayenne pepper
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp ground corriander
1 tsp ground cumin
2 tsp ground turmeric (can use fresh if you want, finely diced)
1 tsp ground ginger
1 tsp Penzey's Sweet Curry powder
1/2 tsp Penzey's Hot Curry powder
A pinch of both ground cloves and ground cinnamon
1 cup canned diced tomatoes or 2 plum tomatoes diced
1 1/2 cups red lentils, rinsed well
4 cups liquid (chicken, vegetable broth or water)
1 tsp salt
Lemon juice (about 2-3 tsp)
1/4 cup fresh cilantro
shredded unsweetened coconut
Mango-ginger chutney

In a large pot, melt oil and saute' onion, sweet potato, ginger and garlic until onion is soft and a bit caramelized (about 5 minutes). Add the mustard and cumin seeds and saute' until fragrant and mustard seeds start to pop. Add the rest of the spices and saute and blend until a nice color appears and you can smell the deliciousness coming from the pan. Be sure not to burn spices, so stir frequently to coat the sweet potato and onions.

Add the tomatoes and scrap any brown bits from the bottom of the pan. Then add the liquid and the lentils. Stir well and bring to a boil. Turn to a simmer and cook uncovered for about 20 minutes. You can also cover it, but lift cover several times to stir and to make sure the lentils don't stick to the bottom of the pan. Keep an eye on it, as it will thicken. Add salt to taste (I added about 1 tsp). Continue to cook until stew is thick and lentils are soft. It will take about 25-30 minutes total. Cover it and turn off heat once it is thick and lentils are soft to keep it warm. Mash up the potatoes and lentils a bit if they are a little chunky to make this more of an amalgamated dish.

Serve with a sprinkle of cilantro, coconut and a small spoonful of chutney on the side. You can eat this with warm naan, basmati rice or without any additional starch. It can be served as a main dish or as a side dish to any meat or fish you might want with it. Very flavorful and spicy. If you don't like spicy hot, cut back on the chili pepper by at least half if not more.

Makes 4 dinner sized servings. Each serving is about 480 calories. If you serve as a side dish, this will serve 8 at 240 calories.It is loaded with potassium, fiber, protein, vitamin A and iron. You can cut down on fat by using half the coconut oil and trimming 30 calories per serving.

Note: You can also stir in 1/2 cup of coconut milk at the end to make it more creamy. I didn't do this, but I might try it that way next time.

Fire-roasted tomato, black bean, sweet potato and chicken stew

The smokey flavor of the paprika and the heat from the cayenne pepper and green chilies makes this meal a perfect balance to the sweetness of the sweet potatoes. I highly recommend you use the deep orange sweet potatoes as they are much sweeter. I think you could leave the skins on the potatoes if you use organic ones. This meal comes together so quickly and is great for those times when you need to make something early in the day and reheat it for dinner. This is comfort food at its best!

1 Tbsp olive oil
1 large onion, diced
1 heaping Tbsp smoked paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 tsp salt
16-24 oz low-sodium or homemade chicken broth
1 15 oz can black beans, drained and rinsed
1 15 oz can fire-roasted tomatoes with green chiles (Trader Joe's brand is great)
4 cups peeled and diced sweet potatoes, about 1/2 inch dice - about 2 medium (use Garnet if available as they are sweeter)
3 cups shredded chicken (I used a rotisserie chicken) or about 2 cooked chicken breasts shredded
1 large handful of chopped parsley
2 cups of cooked rice or quinoa

Heat olive oil in a large Dutch oven and brown onion until soft and caramelized. Add paprika, salt, pepper and cayenne pepper and stir well allowing the scent of the spice to come out. It's important to use smoked paprika for this recipe as it gives the entire dish a smokey flavor.

Add the broth, beans, and tomatoes and bring to a boil. Then add your sweet potatoes and simmer until tender, but not mushy. If stew is too thin, mash a few of the sweet potatoes and simmer longer. If it's too thick, add more chicken broth. Add the shredded chicken and parsley and heat until chicken is hot and stew is boiling.

Meanwhile cook quinoa or rice. You can serve stew without the grain, but it tastes great over quinoa. You can add the cooked rice to the stew if you'd like, but don't cook the grains in the stew as it will become too thick.

This stew takes about 30 minutes to make from start to finish. It's an excellent meal to make for the entire family and can be reheated later or a day later. It's a quick and easy meal for those colder nights when you want something hearty and tasty. This recipe is 100% gluten-free and tastes amazing.

Quick and Easy Rojo Pozole

This recipe came about because of a leftover boneless pork loin I had cooked in the crock pot for pork BBQ sandwiches. If you don't have cooked pork, you can use chicken or beef (cooked), but the pork really made this dish very tasty.

2-4 Tbsp olive oil
1 cup chopped onion
4 large garlic cloves, pressed (or finely minced)
1 large poblano pepper, chopped
2 Tbsp flour
1-2 tsp salt
3 Tbsp chili powder
1/2 Tbsp cumin
1/2 tsp cayenne powder
6 oz tomato paste
2 cups water
4 cups homemade chicken stock (or low sodium broth)
4 cups cooked boneless pork (see note above)
3 can golden hominy, drained
2 4-oz cans green chilies
Juice of one lime

Toppings
lime wedges
cilantro
avocado, chopped
sour cream
cheese
corn tortillas

Heat 2 Tbsp olive oil in a large Dutch oven. Add onion, garlic cloves and poblano pepper. Cook until soft. Add flour and additional olive oil to make a thick paste. Add seasoning (salt, chili powder, cumin, and cayenne pepper). Continue stirring mixture until brown (may burn slightly, but don't worry). Add tomato paste and combine well. Add water and scrape up bits on the bottom of the pan. Mixture should thicken and make a very red "gravy" that looks a lot like a dark enchilada sauce. Adjust seasoning (make it spicy or add more salt at this point).

Add chicken stock, pork, hominy and green chilies. Stir well and bring to boil. Turn down heat and simmer. Add juice of one lime and continue simmering. Stir periodically so it doesn't burn. You can serve it at any time, but you can also let it simmer for up to a half hour or more. It will thicken up as you simmer it. If you want it thinner, add more stock or water.

Serve pozole  in a large bowl with desired toppings, but make sure you add more lime juice and cilantro to give it a fresh flavor. You can also top with shredded cabbage or lettuce, fresh radishes for additional "crunch."

This is not authentic, but it tastes wonderful. Serve with additional hot sauce. I recommend you also serve this with cheese quesadillas as pictured below

Yum!

Makes 6-8 large servings.

Chicken Paprika with Perogies

Adapted from Rachel Ray's recipe, this makes enough stew for 4 adults with leftovers. Delicious with a green salad or green veggies.

1/4 pound (about 2-3 slices) of uncured smoked bacon
3 Tbsp olive oil (divided)
1.5 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
Salt and Pepper (to taste)
1 onion, chopped (about a cup)
3 large carrots, chopped into 1/2 inch pieces
1 green pepper, 1/2 inch chunks (optional)
3 cloves garlic, minced or pressed with garlic press
1 1/2 Tbsp paprika
1/2 Tbsp ground cumin
1/2 tsp marjoram
1 bay leaf
2-3 Tbsp flour
1/2 cup white wine
1-2 cups homemade chicken broth
14 oz can crushed or petite diced tomatoes

Potato-cheddar perogies (I allow 5-6 per person)

Toppings
Sour cream
grated lemon peel
chopped fresh rosemary leaves
chopped fresh chives
chopped fresh parsley

Heat oven to bake perogies (or you can boil them and then fry in butter.)

Heat 1 Tbsp olive oil and fry bacon until crisp. Remove bacon to paper towel, leaving oil in pan. Season chicken with salt and pepper and add to pan. Brown chicken, but do not cook until done. Add carrots, green pepper, onions, garlic and spices. Cook for about 3 minutes or until onion is translucent, adding additional oil,, if necessary. Add remaining olive oil in the middle (shove veggies and meat to the sides of the pan. Add flour and mix with oil until well incorporated.

Add wine and scrape up brown bits from the bottom of the pan. Then add broth and tomatoes. Add enough broth to make it a bit loose since liquid will evaporate while it simmers.

Simmer for about 20 more minutes or until vegetables and meat are tender. Remove bay leaf.

While stew is simmering, prepare the perogies by either method. I like to bake them.

Serve the stew over perogies or on the side. Top with desired toppings. Be sure to add grated lemon peel and rosemary because it adds a very fresh flavor!
 

Black Bean, Butternut Squash and Kale Chili

A vegetarian meal with all the flavors of chili and all the goodness of wholesome fall harvest! I made this up on my own.

1 Tbsp olive oil
1 large onion, chopped
1 green pepper, seeded and chopped
1 roasted jalapeno pepper (or fresh), chopped (seeded if you don't like spicy)
3-4 cloves of garlic, minced or use garlic crush
1-2 Tbsp chili powder
1 tsp cumin
1 bay leaf
1 tsp freshly ground black pepper
1 tsp ground cinnamon
1 1/2 tsp salt
14 oz can petite diced tomatoes with green chilies
1 small (2-3 cups) butternut squash, peeled and diced into 1 inch chunks
3 cups vegetarian broth (might need more if you like it soupier)
2 14-oz cans black beans, drained and rinsed
4 cups of kale, torn into smaller pieces, rinsed and spun dry
1 large shake favorite hot sauce (if you like spicy, try this  Chile De Ocho)

In a large Dutch oven, heat olive oil. Add onion and green pepper and cook until tender. Add jalapeno pepper and garlic and cook another minute. Add spices and coat vegetables well. Add tomatoes and stir.

Heat to boiling and simmer about 5 minutes to reduce liquid. Add squash and vegetarian broth and bring to a boil. Cover and simmer about 15 minutes. Meanwhile prepare black beans and kale. Add black beans and heat to boiling (again cover and simmer).

Test squash for doneness. When just fork tender, add the kale in two batches, covering the kale to wilt and cook. Uncover chili and simmer until kale and squash are tender and chili is thick. If too thick, you can add more vegetable broth. If too thin, continue to simmer until thickened.

Adjust seasoning and add your favorite hot sauce if you like spicy food.

Serve topped with cheese, sour cream, avocado and salsa or eat just plain. Serve with corn tortillas and scoop chili with tortilla like a spoon.

Shrimp Etoufee

1 cup celery, finely chopped
1 cup onion, finely chopped
1/4 cup shallot, chopped
1/2 cup green onion, finely sliced (include green part)
3 large cloves garlic, smashed and roughly chopped
1 stick (1/2 cup) butter
1/4 cup flour
2 cups homemade chicken broth (if using boxed, use low sodium)
14 oz can fire-roasted tomatoes with green chiles
salt & pepper to taste
3 dashes of cayenne pepper (more if you like it spicy)
1 Tbsp. Worcestershire sauce
24 oz. large Gulf shrimp, peeled and deveined

Melt butter in a large frying pan, then saute' celery, onion, shallot, green onion and garlic until soft, but not brown. Slowly add flour and continue cooking until light brown, but not burned. Stir constantly to keep from burning it.

Slowly add the chicken broth until mixed in completely. Add tomatoes, salt and pepper, cayenne pepper and Worcestershire sauce and give it a good stir. Simmer for 15 minutes. Taste and adjust seasoning.  Start rice while simmering sauce. Keep an eye on sauce and give it a stir to keep it from burning. Sauce should be thick, but not too thick. If it is, add more broth or some water.

Add shrimp and simmer for 10 more minutes or until shrimp is pink and completely cooked. Serve over rice and top with hot sauce if desired.

Vegetarian Indian Curry Stew

One of our favorite meatless Monday meals.

2 rounded Tbsp. coconut oil
1 large onion, finely chopped
4 cloves garlic, minced
2 inch knob fresh ginger, finely chopped (about 2 Tbsp)
1 Tbsp. dried corriander
2 tsp. dried cumin
1 tsp. dried turmeric
1/2 tsp. cayenne pepper
1 Tbsp. tomato paste
1 cinnamon stick
1 tsp. kosher salt
1/2 tsp freshly ground pepper
2 cups homemade chicken broth (or vegetable broth to make this a true vegetarian meal)
14 oz can coconut cream (or can use light coconut milk)
1 1/2 - 2 cups chopped carrots (chop in 1/2 inch rounds)
2 cups chopped fresh tomatoes, seeded and core removed
4 cups cauliflower, broken into 2 inch flowerettes
4 cups red garnet sweet potatoes, cut into 1 inch cubes
1 can chickpeas, drained and rinsed
6 oz. bag of baby spinach, washed (preferably organic)
1 tsp. lime zest
2 tsp. juice of 1 lime
2-4 Tbsp. chopped fresh cilantro leaves

In a large Dutch oven, heat coconut oil. Add onion and cook on medium high heat until soft and begins to brown - this will take 10-15 minutes. Stir to keep onion from burning.

Add ginger and garlic and stir fry about 1 minute. Add spices and brown for 30 seconds until fragrant. Add tomato paste and stir to mix to keep from burning (turn heat to medium or medium low) for about 1 minute longer. Add cinnamon stick, salt and pepper, chicken or vegetarian broth and stir to scrape up any bits of brown on the bottom of the pan. Add coconut cream and bring to a boil. Simmer for 10 minutes or longer. If you simmer longer, cover Dutch oven with a lid and turn down to a slow simmer.

Add carrots, tomatoes, cauliflower and sweet potatoes and bring to a boil. Cover Dutch oven and reduce to a simmer. Simmer/steam vegetables until tender - about 20-25 minutes. Add spinach and chickpeas, stir until spinach wilts or place cover on top and allow to steam about 4-5 minutes. Give it a good stir to mix ingredients, being careful not to break apart the vegetables.

Just before serving, Add lime zest, lime juice and sprinkle with cilantro. Serve in bowls with brown rice or jasmine rice. Also can serve with warm naan bread instead of rice.

This is already a pretty spicy dish (if you don't like spicy food, only add a pinch of red pepper), but if you want more "heat" add more cayenne pepper or serve with Siracha. You can also sprinkle with chopped peanuts for an additional crunch.

Great for warming up on a cool or cold day. Makes great leftovers too! I've eaten the leftovers for breakfast! :)

Peasant Veggie Chicken Stew

2 Tbsp. olive oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1/2 inch pieces
4-5 parsnips, peeled and cut into chunks
3 carrots, peeled and cut into chunks
1 onion, chopped
2 stalks of celery, chopped
1 large clove of garlic, pressed with a garlic press or finely minced
1/2 c. white wine
14 oz. can low-sodium chicken stock
14 oz. can diced tomatoes
2 Tbsp. tomato paste (I used the double strength from a tube)
16 oz. can kidney beans, drained and rinsed
1 sprig fresh rosemary
2 sprigs fresh thyme
Salt and Pepper to taste
2-4 cups of chopped kale

In a large Dutch oven, saute' chicken in 1 Tbsp. olive oil until brown. Remove from pan, add the other tablespoon of olive oil and saute parsnips, carrots, onion, celery and garlic until onion is translucent. Put the chicken back into the Dutch oven. Add white wine and stir until the brown bits on the bottom start to loosen up. Add chicken stock, tomatoes, tomato paste, kidney beans, fresh herbs, salt and pepper. Cover and simmer 15 minutes or until vegetables are tender and chicken is cooked.

Remove stem of rosemary and add the kale. Stir until kale is mixed in. Cover again and cook for 10 more minutes until kale is wilted. Adjust salt and pepper.

Serve in big bowls with lots of crusty bread for sopping up the juice.

 

Sausage, Kale, Lima Bean Stew

I bought some fresh lima beans in their pods and wanted to make something hot and hearty on the first day of fall, so I threw together this stew recipe (which could easily become a soup). It's a one-pot wonder!

1-2 Tbsp. olive oil
1 pound hot Italian sausages (remove from casing if you buy links)
1/2 large onion, chopped
4 garlic cloves, minced
2 cups low sodium chicken broth (or homemade broth)
29 oz. petite diced tomatoes (or fresh tomatoes diced -- about 4 cups)
4 medium carrots, sliced
16 oz can Northern beans, undrained
1 1/2 cups fresh lima beans
Rind of Parmesan cheese
2 cups water (I just used one can of water and rinsed out my bean can in the process)
1 large sprig fresh rosemary (about 4 inches long)
Handful of fresh flat-leaf parsley, roughly chopped (1/3 cup)
Small handful fresh thyme (6 sprigs)
1/2 - 1 tsp. red pepper flakes
Salt and Pepper to taste
10 oz. package of chopped kale (I use Trader Joe's organic kale) or use fresh kale and chop it up -- probably about 6 cups)

Heat olive oil, add sausage, breaking up, and onion until browned, add garlic cloves and cook about 30 minutes longer. Add chicken broth and scrap up bits on the bottom of the pan. Add tomatoes, carrots, lima beans, canned beans (undrained), water, Parmesan cheese rind, fresh herbs, red pepper flakes, salt and pepper. Bring to a boil, then turn down and simmer at least 45 minutes or until lima beans are very tender. Remove stems from herbs.

Add chopped kale and stir until wilted and cooked. Top with freshly grated Parmesan cheese and a splash of balsamic vinegar. Serve with crusty bread toasted in the oven.

VARIATIONS: You could also add butternut squash, sweet potatoes, white or red potatoes, zucchini squash, use other kinds of beans, add celery, use chicken instead of Italian sausage, add grains such as quinoa, barley, even small noodles. You could leave out the meat and use vegetable broth for a vegetarian version of this stew. It has endless possibilities!

Cantwell-Style Chick'n and Dumplin's

 I won't lie -- this recipe takes a long time to make, but with planning and some help, you can make a meal of chick'n and dumplin's that your family will never forget. Sure, there are easier recipes out there, but we made this one up one weekend when we had to prepare a meal for a bunch of hungry Boy Scouts who were camping after a day of biking one-third of the way across Indiana. It was their second day of biking and it was cold. They eventually biked 190+ miles across the State of Indiana. We like to think our high-carb comfort food brought them a little bit of home while they were out on the "trail."

Chicken

1 (4-5 lb) whole chicken (or whole chicken cut up), neck and giblets removed

1 stalk celery with leaves

1 small onion

5-6 peppercorns

1 bay leaf

fresh herbs (such as parsley, rosemary, thyme)

1-2 tsp. salt

Water to cover chicken

A day in advance, or several hours ahead, prepare the chicken by placing all of the ingredients in a large stockpot. Be sure chicken is fully covered with water. Cover and boil until chicken is completely cooked (half hour to an hour). Remove chicken from broth and place in a covered bowl in the refrigerator to cool. Strain broth and place in covered bowl and cool in refrigerator. Once cold enough to handle, remove chicken from bones, shred meat and refrigerate until ready to use. Skim fat off chicken broth. Remove 8-9 cups of broth and place back into the stock pot and let it come to a rolling boil. (Freeze any leftover broth for another use.)

Dumplin's
2 cups flour
1  tsp. kosher salt
6 Tbsp. room-temperature butter
1/2 cup HOT chicken broth left over from cooking chicken
Extra flour (save any used flour on the counter for later)

In a small mixing bowl, mix flour and salt. Add butter (no need to blend). Add hot chicken broth and stir until dough starts to pull away from sides of the bowl. Place on a well-floured surface and knead in enough flour to pat out dough to about 1/8 inch. Cut dough into 1/2 inch squares using a pizza cutter. Make sure there is plenty of flour to avoid sticking to the surface. The dough will be quite soft in texture. Save the flour from the dumplin's and place in a small bowl (you will use this to thicken the dish later).

Drop half the dumplin's in the hot chicken broth. Cook for about 5 or 6 minutes (until they are firm, but not completely done. Remove with a slotted spoon into a small bowl. Add the other half of the dumplin's and cook for another 5 or 6 minutes. When they are firm, dump the first batch back into the chicken broth and add the chicken meat to the broth to heat. Simmer until dumplin's are done (about 15-20 minutes longer).

In the meantime, prepare veggies below:

2-3 stalks celery, sliced
2-4 carrots, sliced
1 large onion, diced

In a large frying pan, melt 4 Tbsp butter. Add veggies and saute' until tender (about 10 minutes). Add leftover flour from dumplin's (about 1/4 to 1/3 cup), 1 tsp. salt and 1 tsp. black pepper. Stir until well blended.

Dump the veggie-flour mixture into the boiling pot of chicken and dumplin's and broth. Boil until thickened, stirring constantly to avoid burning the bottom of the pan. Add more broth if it is too thick. It should be a very thick "gravy" that clings to a spoon. Adjust seasoning.

Optional: add 1 cup of frozen peas and stir. Cook until peas are thawed. Keep warm until ready to serve.

Serve over mashed potatoes or for less carbs, just eat the chicken with the dumplings! Warm, comforting, and high carb, so don't eat too much, but enjoy this on a cold fall or winter's night!

QUICKER RECIPE:
If you don't want to boil a whole chicken and make homemade broth, you can use 1 1/2 pounds of chicken tenders (cut into chunks or leave whole if they are small) and boxed or canned chicken broth. If you do, the broth won't be quite as flavorful, but you can probably make chicken and dumplings in about 45 minutes or less. Saute' the chicken and vegetables together and put extra butter in the pan for a richer flavor. Also, you can add milk or half and half to the "gravy" to make it creamy. Experiment with the flavors and techniques. The key is the dumplings which can still be made the same way as above.

Makes 6-8 generous servings.

Red Curry Chicken with Coconut Milk

3 tablespoons butter
1 medium onions, chopped
1-inch piece Penzey's dried ginger, finely chopped
4 garlic cloves, finely chopped
6 oz. can tomato paste
1 tablespoons curry powder
1 Tbsp. garam masala 
1/4- 1/2 tsp. cayenne pepper
Kosher salt and freshly ground black pepper
2 (15-ounce) cans unsweetened coconut milk (do not use reduced fat)
2 cups chicken stock
1 cinnamon stick 
1-2 roasted jalapeno peppers, with seeds
1 can diced tomatoes, drained
1 1/2 lbs chicken tenders
1/2 lemon, juiced

Heat butter in a large Dutch oven. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 10 minutes. Add the tomato paste, curry powder, garam masala, cayenne pepper, salt and pepper. Cook and stir until a rusty brown color appears. At this point you should smell the rich scent of the curry mixtures.

Pour in the coconut milk, chicken stock and add the cinnamon stick and jalapeno peppers (taste to determine how many to add - this is a very spicy dish). Simmer for about 20 minutes. Add tomatoes and chicken and continue to simmer until the chicken is cooked through, about 20 minutes. 

Add the lemon juice and simmer until it reaches the desired thickness. If too thin, combine 1 Tbsp. flour with cold water and add to curry to thicken. Taste and adjust the seasoning with lemon juice, salt and pepper.

Garnish with fresh, chopped cilantro if you have any. Serve with rice and/or naan bread.

Ratatouille

1 large sweet onion, chopped
3 large cloves garlic, minced
Olive oil (4-6 Tbsp), divided
Large eggplant, cut in 1 inch pieces (about 4 cups)
2-3 small zucchini, sliced (1/4 inch slices)
1/2 of each: red, green, orange, and yellow bell peppers, chopped in 1/2 inch cubes
3 medium Roma tomatoes, seeded and coarsely chopped
1 -2 stems of fresh rosemary (stems removed)
1/4 tsp dried thyme
1/2 tsp dried red pepper flakes
1 tsp. fennel seeds
1 tsp. dried oregano, crumbled
1/4 tsp. corriander or cumin (optional)
1 tsp. each of salt and pepper
4-6 oz. feta cheese, crumbled
fresh basil leaves, shredded (optional)

Once all the vegetables are chopped, put separately in bowls (do not mix together except the bell peppers), heat 1-2 Tbsp. olive oil in a large wok or pan. Add onions and cook until just tender. Add garlic and cook until tender (about 1 minute more). Remove onion and garlic and place into a large bowl.

Add more oil and stir fry bell peppers until just tender (about 4-5 minutes). Remove and place in same bowl as onion and garlic. Add more oil, if needed, and stir fry zucchini rounds until browned lightly and tender (about 5 minutes), place in the same bowl as onions, garlic and peppers.

Add more oil and stir fry the eggplant in two batches (about 2 cups each). Cook for 5 minutes until tender -- you may need to add more oil as it cooks to keep it from burning. Put cooked eggplant with the other veggies and finish cooking the last batch of eggplant.

As the last eggplant is finishing up, add the fresh rosemary and cook slightly. Add the rest of the spices and stir fry about a minute longer, mixing thoroughly. Dump the cooked veggies in the bowl back into the wok and stir gently to mix the seasoning and veggies together. Turn heat to medium and allow the veggies to simmer slightly. Adjust seasoning, salt and pepper.


Add the chopped tomatoes and gently stir. Allow them to heat and cook only slightly as you do not want them to break down, but rather to stay red and chunky.

Place vegetable mixture into a serving bowl, top with feta cheese and pass additional feta cheese to sprinkle on top.

Serve with toasted Crostini (bread that has been sliced thinly, buttered and toasted in the oven, with or without garlic).

This dish is excellent when made a day in advance and reheated. Or you can eat it cold or at room temperature. When eating, place the ratatouille on top of the bread and eat like Bruschetta.

Serves 6.

Moroccan Lentil Stew

1 Tbsp. olive oil
1 diced onion
4 carrots, sliced
1 inch piece of ginger root, peeled and minced
1 1/2 tsp. garam masala
1/2 tsp. cayenne pepper
1/2 tsp. cumin
1/2 tsp. nutmeg
1/4 tsp. ground cinnamon
1/8-1/2 tsp. hot curry (I used Coco's from Japan)
1 can garbanzo beans, drained and rinsed**
1 can black beans, drained and rinsed**
1 cup dried lentils, rinsed
15 oz. can diced tomatoes
3-4 c. chicken or vegetable broth
Salt and Pepper to taste

Heat oil in Dutch oven. Add onion and cook just till translucent. Add spices and cook until fragrant and well mixed. Add tomatoes and cook a bit longer. Add remaining ingredients. Cook about 30-40 minutes or until lentils and carrots are tender. Can cook longer. If you don't like spicy, cut back on cayenne or eliminate altogether and don't add curry.

Serve over cooked rice.

**Note -- if using dried beans, soak 2/3 cup dried beans overnight and then cook stew until beans are tender. This will usually take at least 1-2 hours extra.