I was hunting for chickpea recipes a while ago to help me eat more lean protein, and I tried this one. I did not like the result. Then I ate some the following day, and it was delicious! The flavors just needed to marinate more. I took the recipe and cut it in half, because I was making an other giant vat of soup in parallel. This is a nice hearty one for winter, I made a pot on Sunday for the rest of the week.
Chickpea and Chorizo Soup
(originally from The Kitchn)
makes about 1 quart
6 ounces chorizo sausage, sliced
1/2 large white onion, chopped and thinly sliced
2 stalks of celery, chopped
6 cloves garlic, minced
1 tablespoons fresh thyme, minced
1/2 can chickpeas, drained and rinsed
1/2 can cannellini beans, drained and rinsed
2 cups chicken broth
1/4 cup white wine
2 teaspoons olive oil
Salt and pepper
Some of you may be wondering why there hasn’t been a post in a while. Maybe one of you is wondering what happened with the spiralizer you loaned me, or what I ate on vacation in South America. Ooops, sorry, I’ve been busy seizing life by the throat and shaking it around. I do plan on recapping both those topics soon, but in honor of low maintenance recipes, herbed butter:
From Food52’s “Five Ways to Flavor Your Butter with Fresh Herbs,” I thought I wouldn’t use it a lot since I don’t eat toast much, but this little jar of deliciousness turned out to be a nice bonus to put on roast chicken, a green onion pancake egg sandwich, in a microwaved sweet potato at work, and anything else with a spreadable surface!
I used a tiny jam jar from a great wedding i went to, which was the perfect low commitment trial amount. I highly recommend trying out different flavor combos like in the article until it hits your taste buds just right.
Once butter is warm enough to stir awkwardly, mix in thyme, honey and a dash of salt to taste.
Serve immediately, or store in fridge at eye level for maximum usage.
Gift storage note from Food 52: “To gift or store the butter, dollop the flavored butter down the middle of a sheet of parchment paper. Using a straightedge, form the butter into a cylinder and roll the paper over it so that it keeps its shape. You can store it in the freezer for up to 6 months, slicing off coins of butter as needed.”
Today’s Trial Recipe Rating:
Novelty Rating: 4 of 5 stars.
It’s not a 5 only because i wouldn’t eat it on its own. Likelihood of Repeat: 75% prolly going to add this to my repertoire of edible gifts, for those I’m not worried abouy fattening up. Lesson Learned: Do not underestimate the power of butter. Also: this will be a great way to use the herbs growing in my spring garden while also trimming them to grow bushier.
The butternut squash planted late last spring is finally yielding ripened fruit. Due to the surprisingly longer processing time, i try to remember to only to roast butternut on a weekend, otherwise i end up eating around 10pm. With a solid sized squash like the one pictured, there’s always extra leftovers that can be frozen or portioned out for the week to put in salad, pasta or other meals.
Sunday Squash Roast
* 1 small (about 1.5 pounds) butternut squash, see below for cubing tip
* 1 sweet potato, peeled and cubed
* 6 medium red potatoes, cubed
* 1 red onion, quartered
* 1 carrot, chopped in chunks
* 1 tablespoon chopped fresh thyme
* 2 tablespoons chopped fresh rosemary
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* Salt and freshly ground black pepper
Preheat oven to 475°F.
Shortcut: stab w/fork several times, microwave for 2-3 minutes, slice off outer shell, cube and de-seed. This also cuts the original recipe’s roasting time by about 10 minutes (to the 25-30 minute range).
In a large bowl, combine the squash, carrot, sweet potato, and red potatoes. Separate the red onion quarters into pieces and add them to the mixture.
Note: it is very important to mix this separately before combining with the vegetables, otherwise the oil and vinegar don’t distribute for an even caramelization: in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper.
Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 25 to 30 minutes in the preheated oven, stirring every 10 minutes or until vegetables are cooked through and browned.
A derivative of “roasted vegetables with fresh herbs” from a random King County employees recipe listing.
Today’s Recipe Rating:
Novelty Rating: 1 of 5 stars.
I may have been making variations for four years, so it’s nothing new –but it has a pretty consistent and tasty result so I figured I’d post it here. Likelihood of Repeat: 100%
So convenient as a filler for new leftover combinations, you can put it on salad, or add it to soup for more oomph, or eat it atop rice with a protein.. Lesson Learned: Fighting to slice the butternut squash into cubes is always a little more tedious than you expect, even after you microwave it to tenderize a little. I made this on a Sunday, but didn’t even really get to eating it until the next day because the processing + baking time took so long it missed the other dinner items that were done earlier at a decent time. You also don’t get a crisp a caramelization factor if you microwave it before baking. This always makes much more than I expect out of one butternut squash, too. I had enough to eat all week, plus a few servings to freeze for later. Thus, the title of this post.
Update note from the author: as you shop for Thanksgiving, grab some puff pastry for this delicious recipe for your leftover turkey! Make sure to read to the end for the full wait time and pro-tips on cooling steps.
As a child growing up in the Midwest with home-cooked Chinese food for dinner, microwave dinners were some kind of marvelous space food I’d get to eat on special occasions (see: babysitter). Among those dinners, the best option often seemed to be the chicken pot pie, which could be easily popped in the toaster oven for a satisfying belly-sticking meal in a tin pan. Years later I picked up a recipe magazine based purely on the delectable-looking chicken pot pie on the front. I think it was a Reader’s Digest. Anyway, it seemed like such a novel and miraculous opportunity to learn to make pot pie, it has found an honored place in my recipe Dropbox files, usually only brought out to make something even better out of Thanksgiving turkey leftovers. Continue Reading
The Kitchn’s Cauliflower Sausage Casserole caught my eye since it did not for once call for loads of cheese, per your traditional Midwestern casserole (er, ‘hot dish’) style. While loads of cheese is delicious, it’s arguably not the healthiest for you, and definitely not the best for lactose-intolerant yours truly. The Kitchn’s version used chicken sausage, but I just went with standard italian sausage for flavor, especially as it wasn’t that big a proportion of the whole thing.
Today’s Trial Recipe Rating: Novelty Rating: 4 of 5 stars.
Looks so familiar and homey, but doesn’t make my stomach upset! Likelihood of Repeat: 20%
There were too many partial-cook steps in this, part of the point of a casserole is that you put it all in the dish and bake the crap out of it (the other part of the point is that it may involve leftovers). If I’m going to be blanching cauliflower before baking it, then I might as well just directly roast it in the oven like I usually do (with butter, olive oil, and later lemon and mustard). This recipe was good, but just not remarkable enough for me to add it to the regular rotation. Lesson Learned: Procedure and time spent ratio to delicious reviews from consumers can be way out of wack. Sigh.
April can be a dreary time of year in the Pacific Northwest, when the reason behind the existence of a cozy coffee shop on every other street corner becomes apparent. This Sunday afternoon’s anticipation of spring warmth was salved with trying out this lamb stew recipe, with a side of netflix marathon. I don’t think I’ve ever tried cooking lamb at home, but starting with it in cubed stewed form seemed a good way to start. Got a chance to break in a recently acquired dutch oven (ostensibly bought for car camping cake purposes).
Lamb Stew with Butternut Squash & Carrots
Altered a minuscule degree from: Food 52’s Lamb Stew
Serves 6 to 8
2 tablespoons vegetable oil
1 1/2 pound lamb shoulder, in 1-inch cubes
1medium onion, chopped
1 1/2 cups roughly chopped carrots (added more, I lurve stewed carrots) 2 4 cloves garlic, chopped (anything with 2 cloves of garlic, is worth making with 4!)
28 ounces chopped tomatoes (I cheated with canned. In the winter they seem to have more flavor than fresh tomatoes..)
2 cups beef stock 2 sprigs thyme 2 tsp dried thyme 1 sprig rosemary 1 tsp dried rosemary
2 cups cubed butternut squash (1/2-inch)
1/2 tsp butter
1. Preheat the oven to 325 degrees. In a Dutch oven or saucepan with a lid heat 1 tablespoon of oil over medium-high heat. Sprinkle the lamb with salt, and when the oil is hot, brown half of the cubes on all sides, about 5 minutes. Remove lamb to a plate with a slotted spoon and add more oil if necessary. Brown the rest of the lamb and then set aside.
2. On medium low, add butter, the onions, carrots and garlic to pot. Cook for 3 to 5 minutes, until the vegetables begin to soften.
3. Add the tomatoes, stock, herbs and the browned lamb, along with any juices that have accumulated. Bring the stew to a boil over high heat, stirring gently with a wooden spoon to get up all the brown tasty bits from the bottom of the pot.
4. When the stew comes to a boil, cover the pot and put in the oven. Cook until the lamb is just tender, 2 to 3 hours. Optional: in the mean time, cook some brown rice, and/or butter some naan and add garlic powder and bake. It took me about 2 hours for the lamb to start falling apart.
5. Stir the butternut squash into the stew, re-cover it and return the pot to the oven until the squash is tender, another 20 to 25 minutes. Optional: serve with rice or naan.
This was a nice way to try out the new cast iron dutch oven I got. Now all I have to do is lift some weights so it isn’t so heavy any more. It was pretty difficult to put away left overs without being able to lift it with one arm. I also cheated a bit, using dried herbs, and snagging a box of pre-cut butternut squash from Whole Foods rather than sawing through my own whole squash. Looking forward to being set for a main dish for the next day or two..or three or four. Three other ways I thought of eating this in leftover form, in case you have a skewed mouth-to-portions-available situation like I did:
add chickpeas, roll in naan bread toasted with butter and garlic,
pour on top of pasta and top with parmesan cheese,
saute some thickly-sliced zucchini and onions and mix it in (the tomato cuts some bitterness of the zucchini),
freeze in single portions for a day when you have time to defrost but none to cook and want a hearty meal
stuff some puff pastry with the stew and bake until golden.
Today’s Trial Recipe Rating:
Novelty Rating: 4 of 5 stars.
Looks so familiar, but everything is slightly different! Orange you glad I tried it, just so I could make that pun? Likelihood of Repeat: 70%
Mmm, nothing quite like filling your house with the smell of savory stew on a lazy Sunday. This is relatively low maintenance with darn high benefit/yield, so I definitely would like to make it again. Lesson Learned: “2 to 3 hours” + “20-25” + prep = 3-5 hours of total process time?! Better get a full season of tv watching ready, or maybe a good book.
Picked up another recipe from A Beautiful Mess for mini quiches (original recipe is here, I added a couple things). Tried it yesterday during the Seahawks v. Saints game.
puff pastry (I took out a piece and set it in the fridge in saran wrap to defrost overnight instead of having to add 30-40 minutes’ lead time from the freezer)
2 Tbs half and half
salt + pepper
1/4 cup shredded parmesan
1/8 cup chopped ham
1 Tbs chopped scallions
1 tsp dried thyme
Preheat the oven to 350°F. In a bowl whisk together the eggs, cream, ham, scallions, thyme, salt and pepper. Buttered 2 large ramekins (4.5″ diameter). Cut puff pastry into large squares that will slightly hang over once placed in the baking dishes. Fill 2/3 full with the egg batter. Fold the edges in toward the center. Sprinkle on the cheese and bake for 35-40 minutes, until the egg looks set.
Today’s Trial Recipe Rating: Novelty Rating: 3 of 5 stars
This was a brand new combo to try, and the ease of using defrosted puff pastry really appealed to me. However, as I made it, it reminded me more and more of the baked eggs I’ve been baking the last few months, which involves very similar ingredients, minus the pastry and scrambling and whip up faster. The novelty also wore off quickly as I ended up timing it for a post-lunch snack, but me and my partner were still full from a delicious late lunch. Likelihood of Repeat: 20%
I had to wait a day and reheat before I could finish a whole ramekin, and the whole thing really turned out to be very heavy on the pastry side, and it felt like most of the egg mixture disappeared. Adding some fresh tomato and basil made it feel renewed a little, but I will be looking for other methods to finish the leftover puff pastry in the freezer, probably something involving jam..
If I did try it again, I’d up the egg ratio, add tomatoes, and maybe roll out the pastry more so there’s less of it to balloon up and take over. This is definitely a carb-rich recipe.
Do you have other favorite combos for puff pastry? Let me know.