Middle Eastern, French and Moroccan Cuisines
Quinoa, Chickpeas and Sweet Potatoes
This week brings together three divergent and healthy cuisines that share many ingredients, but the focus will be on three of them: Quinoa, Chickpeas and Sweet Potatoes. These will be mixed and matched with other ingredients so that you will never feel like you are eating the same ingredients again and again.
We will begin by batch cooking some quinoa that will be stored in the refrigerator and freezer to be used in different dishes in the days to come. Batch cooking quinoa will make serving lunches and dinners faster.
Next, chickpeas will be roasted and spiced in two or three ways so that they never become boring! Also, some of the chickpeas will be made into a Moroccan Chickpea Salad, which can be prepped in advance.
Lastly sweet potatoes and cauliflower will be roasted to later add to dishes. If you have time, you may also cook white beans, steam green beans, hard boil eggs and boil new potatoes in advance to make meals a snap during the week.
Shopping List
To cook foods from diverse cultures, it is best to have a well-stocked pantry. That being said, especially when starting out, you can make do with what you have. For example, apple cider vinegar, white vinegar, White wine vinegar, Red Wine Vinegar and rice vinegar all have different flavors and will impart differences in your final dish, however, if you want to just use whatever vinegar you already have, this would be a frugal decision and you will still enjoy the diverse dishes. In order to build that well-stocked pantry, you should purchase an item or two to add to your stock each week, and before you know it, you will have everything you ever need.
PANTRY STAPLES
Cayenne pepper
Ground cumin
ground chili powder, chipotle chili powder
ground cinnamon
cinnamon stick
Ground turmeric
Paprika, smoked paprika
ground coriander
ground ginger
Dried Tarragon
Bay Leaves
Lemon pepper seasoning
Italian seasoning
Herbs de Provence (optional)
crushed red pepper (optional)
Salt
Black pepper
Sugar
all purpose flour
Dijon mustard
Honey
1 jar minced garlic (or you can get fresh, if desired)
1 large bottle olive oil
white wine vinegar
red wine vinegar
Balsamic vinegar
Sherry wine vinegar
1 bottle of lemon juice OR freshly squeezed lemons
Worcestershire sauce
tomato paste
1 teaspoon sumac (optional)
PRODUCE
A few sprigs fresh Oregano
1 bunch fresh mint
1 bunch parsley
1 bunch of basil
1 bunch fresh cilantro
1 pkg. fresh dill
1 pkg. fresh chives
3 pounds new potatoes
4 pints grape or cherry tomatoes OR 3 pints and ½ cup sun-dried tomatoes
4 roma tomatoes
9 beefsteak tomatoes, OR 4 tomatoes and 1 can diced tomatoes and 1 can fire roasted tomatoes
1 1/2 lbs. green beans (haricot vert)
4-6 green onions
2 red onion
12 yellow onion
2 large Vidalia or white onions
1 bag lemons
1 pomegranate OR ⅓ cup pomegranate seeds
14 carrots
5 ounces baby arugula
6 cups baby mixed salad leaves
2 avocados
4 radishes
1 green bell pepper
1 jalapeno
3 sweet potatoes
2 heads cauliflower
1 small bunch kale
2 Cucumber
3 medium eggplants
6 beets with greens
2 medium leeks
1 bunch celery
1 zucchini
1 yellow squash
1 red bell pepper
2 pounds new potatoes
SHELF STABLE
2 jars Kalamata olives
3 jars large Green olives
1 can pitted black olives
1 can or jar sliced black olives
1 jar basil pesto (or you can make homemade)
4 pounds OR 14-15 cans chickpeas
1/3 cup toasted pistachios almonds, or pumpkin seeds (pepitas)
2 cups uncooked quinoa
4 cans white beans (Cannellini or Great Northern beans)
1 box golden raisins
8 cups vegetable broth (OR make your own)
1 ½ cups chicken broth (OR make your own)
1 jar tahini
1 tsp tamari OR soy sauce
2 cups brown rice
1 (5-ounce) can tuna, drained
1 1/2 cups chicken broth
2 cups French Lentils
½ cup brown lentils
1 can stewed tomatoes
Crusty bread (OR homemade)
Pita chips
1 tube Tomato paste
1 can tomato puree
1 tube grated ginger OR fresh ginger root
MEATS
20 ounces salmon, cut into 4 filets
6 bone-in, skin-on chicken thighs and/or breasts
4-6 chicken breasts boneless, skinless
3 lbs. Ground beef
DAIRY/REFRIGERATED
1/3 cup crumbled feta
2 big scoops red pepper hummus (OR homemade)
1/4 cup crumbled goat cheese
1/4 cup butter
1 carton large eggs
1 container Miso paste
1 small container sour cream
1/2 cup non-ultrapasturized heavy cream (or Mexican Table Cream)
1 tablespoon prepared horseradish
1 container Greek Yogurt
Prep Day
Prep Quinoa
Roast Chickpeas, spice 2-3 ways
Make Moroccan Chickpea Salad
Roast Sweet potatoes, cauliflower
Cook White Beans
Steam Green Beans
Hard Boil Eggs
Boil New Potatoes
Make Lemon Vinaigrette
Make Chermoula Sauce
Make Tomato, Cucumber red Onion salad
Menu Plan
Breakfasts:
Smoothies
Poached Eggs, Toast
Berries, Nuts and Yogurt
Avocado Toast
Omelet with Moroccan Salad
Snacks
Berries: Strawberry, Raspberry, Blueberry
Fruit: Choose between Pomegranates Apples, Plum, bananas, kiwis, grapes,
clementines and other citrus
Nuts: Almonds
Bean Salad: Spiced Chickpeas, Moroccan Chickpea Salad, Middle Eastern Balela Salad,
French Green Bean Salad
Hard Boiled Eggs
BASIC RECIPE
Oven “Sun Dried” Tomatoes
Source: Gimme Some Oven
1 pint cherry or grape tomatoes*
fine sea salt
Preparation
Heat oven to 250°F. Line a large baking sheet with parchment paper.
Slice the tomatoes in half lengthwise. Place them cut-side-up on the baking sheet.
Bake for 2.5 to 3.5 hours, or until the tomatoes are dried out, keeping an eye on the tomatoes so that they don’t burn.
Remove from the oven. Serve immediately. Or to store, transfer the sun-dried tomatoes to a jar and fill with olive oil until the tomatoes are completely covered. Add in any desired seasonings (such as a clove of garlic and/or herbs), then cover and refrigerate for up to 4 days. OR Freezer instructions: Spread the sun-dried tomatoes out in an even layer on a parchment-covered baking sheet or plate. Then transfer to the freezer for at least 2 hours, or until the tomatoes are frozen. Remove and transfer the tomatoes to a freezer-safe bag, squeeze out any extra air, then freeze for up to 3 months.
*Roma tomatoes also work great too! Just cut them in half lengthwise, then hollow out and discard the pulp, then proceed with the recipe as directed above. Because of their size, roma tomatoes will need to bake for around 5-6 hours.
BASIC RECIPE
Basil Pesto
3 cups packed fresh basil leaves
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
4 cloves garlic, or to taste
2 teaspoons lemon juice, or more to taste (optional)
Preparation
Combine basil, Parmesan cheese, olive oil, pine nuts, and garlic in the bowl of a food processor or blender. Blend to a smooth paste. Add lemon juice, if desired, and quickly pulse to combine.
BASIC RECIPE
Hummus
3 cans garbanzo beans, drained
3 tea garlic, chopped
6 Tab tahini sesame seed paste
1.5 tea salt
1.5 tea cumin
3 Tab apple juice or aquafaba
9 Tab water
1 (16-ounce jar) roasted red peppers, optional
Preparation
Mash garbanzo beans and garlic in a large bowl using a fork or potato masher. You could use a food processor or blender instead. Add the tahini, salt and cumin and stir well. Add apple juice and water and stir until completely mixed. Spread on fresh hard bread slices, crackers, cucumber slices or corn chips.
To make Roasted Red Pepper Hummus, add in 1 (16-ounce jar) roasted red peppers, drained, saving out a little to dice and use for a garnish.
BASIC RECIPE
Vegetable Or Chicken Stock or Broth
Saved and/of Fresh Vegetable Scraps (any combination and amount)
garlic, and plenty of it!
onions, especially sweet onions
celery
carrots and carrot tops
mushrooms and mushroom stems
potatoes and potato skins
tomatoes
fresh herbs or remnants, such as the stems – sage, rosemary, thyme, basil, parsley, oregano, and bay leaves. Use dry herbs as needed.
salt and pepper, to taste
other welcome additions include: bell peppers, cabbage, corn (and spent corn cobs), kale, swiss chard, zucchini or other summer squash, hard squash, peas, green beans, leeks, bok choy, sweet potatoes, shallots, beet tops, garlic scapes, and eggplant.
add any edible veggie trimmings or those that are about to go bad (e.g. limp celery, wilted basil, sprouted onions) but don’t include anything rotten or moldy in your collection.
onion skins, woody herb stems, peppercorns, bitter greens, or too many celery leaves may make broth bitter. use broccoli & cauliflower only in moderation
Seasonings (Optional, Any Combination)
a splash of olive oil, coconut oil, or butter
nutritional yeast
canned tomatoes (paste or crushed)
miso paste (mixed and dissolved in water before adding)
concentrated vegetable bouillon
Preparation
Add all fresh and/or frozen saved kitchen scraps to the pot or a slow cooker.
Next, add enough water to fully cover the veggies.
Bring to a boil, then reduce to a simmer or put the slow cooker on high.
Simmer for a minimum of 30 minutes, up to an hour or 3 or 4 hours in the slow cooker.
Strain broth from the solids, reserving the broth and composting the solids.
Store finished homemade vegetable broth in the refrigerator and enjoy within one week, OR transfer to freezer-safe containers and use within one year.
To make Chicken broth/stock add to the above: Bones and skin from 1 rotisserie chicken or any leftover bones or trimmings kept in the freezer for this use.
BASIC RECIPE
Easy Rustic Crusty Bread
3 cups warm water
2 ¼ tsp (1 pkg) active dry yeast
1 Tbsp sugar
6 cups (750 g) flour
3 tsp salt
Preparation
Mix water, yeast, and sugar in a large mixing bowl or stand mixer. Let sit for about 10 minutes until bubbly.
Add flour and salt. Mix until combined into a soft dough. (The dough should be slightly sticky to the touch, but not so much that it comes off on your hands. If it’s too sticky to handle, add ¼ cup flour at a time.)
Cover loosely with plastic wrap and kitchen towel. Let rise for 1-3 hours, if possible! I’ve run out of time before and let it rise for only 30-60 mins and it still works, but the longer, the better!
Preheat oven to 450°F and put a pizza stone or flipped-over cookie sheet in the oven to heat up.
Fill a baking dish with 2 inches of water and place on the bottom rack to create steam for an extra crispy crust.
Sprinkle flour on the counter, turn out the dough, fold on itself, divide in half and form it into 2 balls. Don’t knead or handle it more than you need to. Add a little flour if it’s too sticky.
Cut an X shape on the top of the balls with a sharp knife.
Place on a lightly floured pan, then place on top of the hot pizza stone or cookie sheet.
Bake for about 25-30 minutes or until golden brown and cooked through.
Makes 2 rustic loaves.
LUNCH/SIDE/VEGETARIAN RECIPE
Moroccan-Style Chickpea and Tomato Salad
Source:SOS Cuisine
½ red onion, finely chopped
2 Tab. olive oil
3 Tab. lemon juice, freshly squeezed
½ tea. Cayenne pepper
⅓ tea. Ground cumin
Salt, to taste
Black pepper, to taste
3 cups canned chickpeas
4 roma tomatoes, diced
2 ½ Tab. fresh mint, finely chopped
Preparation
Pour the olive oil and lemon juice into a salad bowl. Add the spices, salt and pepper. Using a fork, whisk the vinaigrette until it is emulsified.
Drain and rinse the chickpeas, then place them in the salad bowl. Dice the tomatoes, and finely chop the onion, then put the pieces into the bowl. Finely chop the mint then add it to the salad. Add the previously chopped onion. Toss well to combine. Adjust the seasoning.
Let the salad stand for about 10 min to allow the flavors to develop.
Serve.
LUNCH/SIDE/VEGETARIAN RECIPE
Moroccan Chickpea Salad
Source: Well Plated
FOR THE SALAD:
2/3 cup uncooked quinoa
2 cans reduced-sodium chickpeas (15 ounce cans), rinsed and drained
3 cups (about 4 carrots) or 10 ounces grated carrots
5 ounces baby arugula
1/3 cup toasted pistachios almonds, or pumpkin seeds (pepitas)
1/3 cup crumbled feta
1/4 cup golden raisins or chopped dried dates
3 tablespoons chopped fresh mint
FOR THE DRESSING:
3 tablespoons olive oil
3 tablespoons (1 small) lemon, freshly squeezed
1 teaspoon Dijon mustard
1 teaspoon honey
3/4 teaspoon ground chili powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Preparation
In a medium saucepan, cook the quinoa according to package directions.
While the quinoa cooks, place the chickpeas and carrots in a large serving bowl. In a small bowl or measuring cup, whisk together the dressing ingredients.
Once the quinoa has finished cooking, fluff with a fork, then add to the serving bowl. Pour the dressing over the top, just until it is moistened, then stir to combine.
Sprinkle with the pistachios, feta, raisins, and mint.
Add the arugula to whatever portion you will be eating this day since the arugula can wilt. Salad WITH arugula is best enjoyed within 24 hours. Salad WITHOUT arugula can last up to 4 days.
Stir again, adding a bit more dressing as desired. Enjoy immediately or refrigerate until ready to serve.
LUNCH/SIDE/VEGETARIAN RECIPE
Middle Eastern Inspired Buddha Bowl
Source: My Gluten Free Guide
Tahini rice salad:
½ cup brown rice
2 tsp tahini
1 tsp tamari or soy sauce
2 tbsp plain yogurt
1 spring onion
⅓ cup pomegranate seeds
Spiced chickpeas:
1 ½ cups canned chickpeas
1 tbsp olive oil
Pinch salt
0.5 tsp turmeric
1 tsp ground cumin
1 tsp paprika
2 handfuls baby mixed salad leaves
10 large green olives
2 big scoops red pepper hummus
1 avocado
4 radishes
2 lemon wedges
Preparation
Cook the brown rice per the packet instructions, then drain and mix with the tahini, yogurt and tamari. Add the pomegranate seeds and chopped spring onion, mix through then set aside.
To make the spiced chickpeas: drain the canned chickpeas and add to a small saucepan with the olive oil, salt, paprika, cumin and tumeric. Cook over a medium-high heat for 5 minutes.
Now assemble the two buddha bowls. Start by splitting the tahini rice between the two bowls, then the chickpeas on the opposite side of the bowls. Fill the gaps with the salad leaves, sliced avocado, sliced radishes and olives.
Finish each with a dollop of hummus in the center and a wedge of lemon on the side. Enjoy!
LUNCH/SIDE/VEGETARIAN RECIPE
Middle Eastern Balela Salad
Source:modified from the recipe at The Mediterranean Dish
For The Salad
3 ½ cups cooked chickpeas (or 2 15-ounce cans chickpeas), drained and rinsed
½ green bell pepper, chopped
1 jalapeno, finely chopped
2 ½ cups grape or cherry tomatoes, halved if you’d like (or you can leave them whole)
½ cup sun-dried tomatoes
3-5 green onions, chopped (both white and green parts)
⅓ cup pitted Kalamata olives
¼ cup pitted green olives
½ cup chopped parsley leaves
½ cup chopped mint or basil leaves
For The Dressing
¼ cup olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon sumac (optional)
½ teaspoon cayenne pepper
¼ to ½ teaspoon crushed red pepper (optional)
Kosher salt
Black pepper
Preparation
Mix the salad. In a large bowl, mix the chickpeas, bell pepper, jalapeno (if using), tomatoes, green onion, sun-dried tomatoes, olives, and herbs.
Make the dressing. In a separate bowl or jar, add the oil, vinegar, lemon juice, garlic, sumac, Aleppo pepper, and red pepper (if using). Season with salt and pepper to taste and whisk to combine.
Dress. Drizzle the dressing over the salad and mix gently to coat. Ideally, leave aside for 30 minutes before serving, or cover and refrigerate until you’re ready to serve.
To turn this babela into even more of a meal, serve it in warm pita pockets with a drizzle of tahini. Or add it to an impressive vegetarian mezze platter with baba ganoush and roasted red pepper hummus.
LUNCH/SIDE/VEGETARIAN RECIPE
French-Inspired Buddha Bowl
Source: Simply Wanderful
1 cup cooked quinoa
1/2 cup canned white beans, drained and rinsed
1/2 cup steamed green beans
1/2 cup sliced cherry tomatoes
1/4 cup sliced black olives
1/4 cup crumbled goat cheese
1 tbsp chopped fresh basil
Lemon wedges, for serving
dijon vinaigrette:
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
Preparation
Cook the quinoa according to package instructions and let it cool.
In a large mixing bowl, add cooked quinoa, white beans, steamed green beans, sliced cherry tomatoes, and sliced black olives.
In a small mixing bowl, whisk together olive oil, red wine vinegar, dijon mustard, minced garlic, salt, and pepper until well combined.
Drizzle the dijon vinaigrette over the bowl and toss everything together until well combined.
Sprinkle crumbled goat cheese and chopped fresh basil over the top and serve with lemon wedges.
Optional add-ins:
Grilled chicken or tofu
Sliced avocado
roasted red peppers
LUNCH/SIDE/VEGETARIAN RECIPE
Jordanian Tomato Rice Soup
Source: Cookpad
1/3 cup rice
1/4 cup butter
1 onion, chopped
2 tomatoes, peeled and chopped
1 teaspoon tomato paste
1 cinnamon stick
pinch of black pepper
1 teaspoon salt
Preparation
In a pan, melt the butter and fry in it the onions over medium heat until tender.
Add in the tomatoes, tomato paste, black pepper, cinnamon stick and salt along with 2 quarts of water.
When the mix begins to boil, reduce heat and simmer for 60 minutes with lid on.
Add in the rice and check if you need to add more water. Leave to simmer for half an hour or so.
Serve hot.
LUNCH/SIDE/VEGETARIAN RECIPE
Moroccan Chickpea, Sweet Potato and Cauliflower Bowl
Source: Half Baked Harvest
2 sweet potatoes, cut into wedges
1 head cauliflower, cut into florets
4 tablespoons olive oil
salt and pepper
2 14 ounce cans chickpeas, drained and patted dry
2 cloves garlic, minced or grated
1 inch fresh ginger, grated
2 teaspoons smoked paprika
2 teaspoons cumin
1 teaspoon chipotle chili powder
zest and juice from 1 lemon
1 small bunch kale, roughly torn
2 cups cooked quinoa
shredded carrots, orange segments, pomegranate arils, and pistachios, for serving
1 avocado, sliced
Preparation
Preheat oven to 425 degrees F.
On a large rimmed baking sheet, combine the sweet potatoes, cauliflower, 2 tablespoons olive oil, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes.
Meanwhile, combine 1 tablespoon olive oil, the chickpeas, garlic, ginger, smoked paprika, cumin, chipotle chili powder, and a pinch each of salt and pepper. Toss well to evenly coat. Remove the sweet potatoes from the oven and spoon the chickpeas around the veggies. Transfer to the oven and roast for 10-15 minutes or until the chickpeas are crisped.
In a medium bowl, massage the kale with the remaining 1 tablespoon olive oil, lemon juice, and a pinch of salt.
To assemble, divide the couscous among bowls. Top with the roasted veggies and chickpeas. Add the kale, carrots, and orange. Sprinkle with pomegranates and pistachios. Keep in the fridge. Add the avocado before serving and drizzle with lemon juice.
LUNCH/SIDE RECIPE
Nicoise Salad
Source: Downshiftology
NICOISE SALAD
4 cups mixed salad greens
6 ounces green beans (haricot verts)
4 large eggs
2 cups baby red or white potatoes
1 (5-ounce) can tuna, drained
1 cup pitted olives
1 cup grape tomatoes, halved
1 Cucumber, thinly sliced
½ small red onion, thinly sliced
LEMON VINAIGRETTE
⅓ cup olive oil
¼ cup lemon juice
1 teaspoon Dijon mustard
½ teaspoon honey
1 garlic clove, minced
kosher salt and freshly ground black pepper, to taste
Preparation
Make the vinaigrette. Add all of the ingredients to a small bowl and whisk together. Set aside.
Boil the eggs. Add eggs to a small pot of water. Bring to a boil. Then, turn off the heat and put a lid on the pot. Set aside for about 10 minutes.
Cook the potatoes. While the eggs are boiling, bring a separate medium pot of salted water to a boil. Add the potatoes, reduce the heat to a simmer, and cook until tender, about 15 minutes. Use a slotted spoon to remove the potatoes (leaving the hot water in the pot), transfer them to a cutting board, and let them cool. Then slice in half.
Chill the eggs. Use a slotted spoon or skimmer to remove the eggs to an ice water bath for a few minutes. Then crack, peel, and halve each one.
Blanch the beans. Add the green beans to the pot and simmer for 1 to 2 minutes, until they turn bright green. Then chill in an ice water bath and drain the beans in a colander.
Assemble the Nicoise salad. Spread the salad greens out onto a large platter. Arrange the potatoes, green beans, tuna, tomatoes, olives, red onion, and soft-boiled eggs on top. Season with kosher salt and freshly ground black pepper. Drizzle the lemon vinaigrette over the salad. I use about half the vinaigrette and save the remainder in the fridge for future use.
DINNER/MAIN/VEGETARIAN DISH RECIPE
Why The Cleric Fainted {Imam Bayildi}
2 medium eggplants, cut lengthwise into quarters and then sliced (If you are doing this on a grill, leave them in rounds instead.)
8 tablespoons olive oil
salt and black pepper, to taste
2 beefsteak tomatoes, about 1⁄2 pound each (or 1 can diced tomatoes)
1 large yellow onion, large chop
5 garlic cloves, minced
3 tablespoons each coarsely chopped fresh cilantro, dill and basil
Preparation
Preheat the oven to 400 degrees.
Heat 2 Tablespoons of the oil in a pan and put the eggplant slices in the pan.and saute for about 5 minutes. (You could grill them instead. Just brush the oil on the eggplant instead of in the pan.) Place the eggplant pieces in a baking dish.
In the meantime, bring a small pan of water to a boil. Plunge the tomatoes into the boiling water for about 20 seconds and then scoop them out with a slotted spoon and run cold water over them. Slip off their skins and coarsely chop the tomatoes. (Skip this step if you are using canned tomatoes.) Spread diced tomatoes over the eggplant. Layer over top the onion, garlic and herbs. Add some salt and pepper and the remaining tablespoons of olive oil.
Put the dish into the oven and bake for 40 to 60 minutes.
DINNER/MAIN/VEGETARIAN DISH RECIPE
Moroccan Cauliflower Pot Roast
Source: What’s Cooking America
2 tsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 tsp turmeric
3/4 tsp sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp black pepper
1 large head cauliflower
3 tsp olive oil, divided
1 onion, sliced into 1/2 inch wedges
1 clove garlic, sliced or minced
1 (15 oz.) can chickpeas, drained and rinsed
3 Tab raisins
2 cups vegetable broth
Preparation
Preheat oven to 375F. In bowl, combine spices and sugar. Slice stalk from the cauliflower head so it sits flat. Score bottom with an X. Brush with 1 1/2 tsp olive oil and coat with spice mixture.
Heat another 1 1/2 tsp of olive oil in a large, heavy pot. Add onion slices and garlic. Cook 5 minutes. Add chickpeas and raisins. Cook 3 minutes. Add broth and simmer while you add the cauliflower to the pot, spice side up. Cover and bake 30 minutes. Remove cover and nake 30 minutes more. To serve, slice cauliflower into wedges and spoon chickpea mix with liquid onto the plate.
DINNER/MAIN DISH RECIPE
Moroccan Chicken
Source: Half Baked Harvest
FOR THE SPICE BLEND
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
Add all the spices to a small bowl. Stir until combined.
FOR THE CHICKEN
1 tablespoon olive oil
6 bone-in, skin-on chicken thighs and/or breasts
salt and pepper to taste
1 onion halved and sliced
1 1/2 teaspoons minced garlic
2 tablespoons all purpose flour
1 1/2 cups chicken broth
1/4 cup golden raisins
1/2 cup pitted green olives
2 teaspoons lemon juice
1/4 cup chopped cilantro leaves
Preparation
Heat the oil in a large pot over medium heat. Preheat the oven to 375 degrees F.
Season the chicken on both sides with salt and pepper.
Place the chicken skin side down in the pan. Cook for 4-5 minutes per side, or until browned.
Remove the chicken from the pan. Add the onion and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the spice blend and flour to the pan. Cook, stirring constantly, for 30 seconds. Stir in the chicken broth. Add salt and pepper to taste.
Add the chicken back to the pan. Stir in the raisins.
Cover the pan and bake for 25-30 minutes or until chicken is tender.
Remove the pan from the oven. Uncover, then stir in the olives and lemon juice. Spoon the sauce over the chicken. Sprinkle the cilantro over the top, then serve.
DINNER/MAIN/VEGETARIAN DISH RECIPE
Slow Cooked French Lentils
Source: Modified slightly from the recipe at Honest Fare
2 cups French Lentils
3 carrots, sliced into ovals
2 Tab. Olive oil
1 can stewed tomatoes
1/2 yellow onion, diced
2 cloves garlic, minced
6 cups water
1 Tab. Dried Tarragon
A few sprigs fresh Oregano
2 Bay Leaves
1/2 tea. Black Pepper
1 Tab. Salt
2 Tab. Miso paste, dissolved in a little hot water
2 Tab. Worcestershire sauce
Crusty bread, for serving
Preparation
Put olive oil, carrots, garlic and onions in the bottom of a crockpot. Add herbs and spices on top. Add the rest of the ingredients, finishing with the Lentils and water. Cook on low 6 hours. Serve with crusty bread.
SIDE DISH RECIPE
Sauteed Beet Greens and Roasted Beets with Horseradish Creme Fraiche
Source: horseradish creme fraiche Epicurious
6 beets with greens
1 onion, diced
1 Tab. olive oil
1 clove garlic, minced
2 Tab. Basalmic vinegar
1/2 cup of sour cream
1/2 cup non-ultrapasturized heavy cream (or Mexican Table Cream)
1 tablespoon prepared horseradish
1 tablespoon chopped fresh chives
2 teaspoons Sherry wine vinegar
Preparation
Mix sour cream and heavy cream together, cover and let stand overnight (or at least 8 hours) on the counter. This makes creme fraiche.
Mix the creme fraiche with horseradish, chopped chives (or green onions), and Sherry wine vinegar in a small bowl to blend. Season to taste with salt and pepper. Cover and chill while you prepare the beets.
Cut tops close to the top of the beets. Rinse both the greens and the beets, removing the bottom hair-like roots of the beets.
Place the beets in a glass or metal baking dish and roast in the oven at 375 F for about 40-45 minutes.
When the beets have been roasting for 20-25 minutes, begin chopping the greens into small pieces, discarding the tough pieces that were near the beets.
Heat the olive oil in a large pan, and cook the onions for about 5 minutes, or until they begin to caramelize. Add the garlic and the beet greens and saute, stirring frequently, until the greens begin to soften. Add the Balsamic vinegar and continue stirring until you cannot smell the vinegar any more (three or four minutes.) Plate the greens.
Plate the beets on a separate plate, slicing them into four to six slices each. Top with horseradish creme fraiche.
DINNER/MAIN DISH RECIPE
Mustard and Herb Chicken
Source: Freezer Meals 101
4-6 chicken breasts boneless, skinless
1/2 cup honey
1 Tab. Dijon Mustard
1 Tab. Lemon juice
2 tsp. Lemon pepper
1 tea. Italian seasoning
1/4 tsp. Cayenne
Preparation
Melt the honey.
Place the chicken pieces in a bowl. Dump in the rest of the ingredients, including the melted honey. Mix thoroughly.
Dump out onto a greased baking sheet and bake at 350° for one hour, covered, uncovering the last ten minutes.
DINNER/MAIN/VEGETARIAN DISH RECIPE
Vegetarian Cassoulet
2 medium leeks, cut into cubes
6 to 8 medium carrots, cut into cubes
4 to 6 celery ribs, cut into pieces
1 sweet potato, peeled and cut into cubes
2 garlic cloves, minced
1/4 cup olive oil
1 tablespoon chopped fresh cilantro
1 bay leaf
2 (19-ounce) cans Cannellini or Great Northern beans, rinsed and drained
3-3 1/2 cups vegetarian broth
salt and pepper
Preparation
Heat oil over medium heat in a large pot. Cook leeks until soft.
Add carrots, sweet potato, celery, leaves and parsley. Cook until veggies are just starting to soften.
Add the garlic and cook for 2 or 3 more minutes.
Pour in the broth and add the bay leaf. Bring to a boil then cover and reduce to a simmer. Simmer for 10 to 15 minutes.
Stir in beans, and simmer for 5 to 10 more minutes until veggies are tender but not falling apart. Add salt and pepper to taste.
DINNER/MAIN DISH RECIPE
Persian Beef Kabobs
Source: modified from the recipe at Honest and Tasty
3 lbs. Ground beef
4 Onions, two minced, two Chopped into quarters and spread into wedges
1 Tab salt
2 tea Black pepper
2 tea turmeric
6 Tab olive oil
4 ripe tomatoes, cut into wedges (I have also used canned fire roasted tomatoes, drained and cooked with the onions until warm.)
rice
Preparation
Mix together ground beef, Chopped onion and spices. Put olive oil in a large frying pan. With your hands, form the meat into @ four inch long cylindrical patties @ 1/4 inch thick. Cool patties 2-3 minutes on each side.
Once the meat is cooked, add the tomato and onion wedges and sear for a couple minutes.
Serve with rice, and top with Greek Yogurt seasoned with shallots or chives.
DINNER/MAIN DISH/VEGETARIAN RECIPE/VEGETARIAN
Baked Chickpeas with Pita Chips and Yogurt
Source: The Smitten Kitchen
2 cans Chickpeas, drained and rinsed
1/8 cup olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tea cumin
2 tea coriander
2 tea turmeric
1 tea paprika
1/2 tea cayenne
2 tea salt
zest from half a lemon
2 cups Vegetable stock
Pita chips
cilantro, parsley and/or mint
1 large Tomato, diced
1 large Cucumber, peeled and diced
1/8 small red onion, diced
1Tab olive oil
juice of 1 lemon, divided
salt and pepper to taste
1 cup Greek Yogurt
3 cloves garlic
Preparation
Preheat oven to 375 degrees.
In a large cast-iron skillet or Dutch oven, saute onions 5 minutes. Add garlic and cook for an additional 3-4 minutes. Add spices and cook 1 minute. Add vegetable stock and bring to a boil and boil hard for 1 minute.
Cover pan and transfer to oven. Bake for 15 minutes. Meanwhile, make the toppings.
Cucumber salsa
Mix together chopped Cucumber, Tomato and red Onions. Add 1 Tab olive oil and the juice of half a lemon. Salt and pepper to taste.
Garlic Yogurt sauce
Mix together Yogurt, garlic and juice of half a lemon.
Serve Chickpeas with pita chips, cucumber relish and yogurt sauce.
DINNER/MAIN DISH RECIPE/VEGETARIAN
Moroccan White Bean Tagine
Source: adapted from the recipe at Five Spot Green Living
3 Tab olive oil
1 Onion, chopped
1 Tomato, cut into chunks
1 Tab Cilantro, Chopped
1 Tab parsley, Chopped
1 Tab Tomato paste
2 cups water
3 cloves garlic, minced
1 1/2 tea turmeric
1 1/2 tea cumin
1 tea salt
1/2 tea pepper
2 cans cannellini beans, drained and rinsed
Preparation
Cook onions and tomatoes in oil for a few minutes. Add everything else, one at a time.
Simmer for 20 minutes.
Serve with crusty bread and/or rice.
DINNER/MAIN DISH RECIPE/VEGETARIAN
Ratatouille
Source: modified slightly from the recipe at The Comfort of Cooking
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree
1/2 tsp. Herbs de Provence or Italian herbs
¼ tsp. crushed red pepper flakes
2 tablespoons olive oil, divided
1 eggplant, small ones look prettier
1 zucchini
1 yellow squash
1 long red bell pepper
Few sprigs fresh basil
Salt and pepper
Preparation
Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish. Drop the sliced garlic cloves and chopped onion into the sauce, stir in Italian seasoning, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core.
With a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into slices as thin as you can.
Arrange slices of prepared vegetables on top of the sauce, concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. (You may have a handful leftover that do not fit.)
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Sprinkle chopped basil over the dish.
Cover dish. Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
Serve with Parmesan cheese, and with some crusty French bread.
DINNER/MAIN DISH RECIPE/VEGETARIAN
Mujadarra
source: A Family Feast
2½ cups water
¾ teaspoon salt
¼ cup plus 2 tablespoons olive oil, divided
½ cup brown lentils, sorted and rinsed
1 cup brown rice
2 large Vidalia or white onions, cut in half, then sliced into thin rings (approximately 4 cups)
¼ teaspoon paprika
Preparation
In a medium-sized saucepan with cover, combine water, salt, and 2 tablespoons olive oil. Bring to a boil over medium heat. Add the brown rice and lentils to the saucepan and bring back to a boil.
Once the lentils and rice have reached a boil, reduce heat to low and cover. Simmer for approximately 40-45 minutes or until the brown rice and lentils are tender. Turn off heat and allow to sit covered for 5 minutes.
While the rice and lentils are cooking, prepare the onions. In a large skillet, heat the remaining ¼ cup of olive oil over medium high heat, tipping the skillet so that the oil evenly coats the bottom of the pan.
Add the sliced onions, and cook for about 20-30 minutes, stirring frequently until the onions are a deep golden color, and the edges of the onions are well caramelized. Once cooked, remove from the heat and sprinkle the paprika over the onions. Stir to combine.
Give the rice and lentil mixture a stir, then pour into a serving bowl. Top with caramelized onions and serve. (This dish is delicious served hot off the stove or at room temperature.)
DINNER/MAIN DISH RECIPE
Roasted Salmon Nicoise
source: BritCo
2 pounds new potatoes
1 pint cherry tomatoes
2 handfuls green beans (we used haricot vert)
1 cup pitted mixed Kalamata and Green olives
2 tablespoons minced garlic
20 ounces salmon, cut into 4 filets
1/2 cup basil pesto
Preparation
Preheat oven to 425 degrees F. Quarter potatoes and trim the ends from green beans. De-stem tomatoes, if necessary.
Place potatoes in an oven-proof pan and drizzle with olive oil. Top with salt and pepper and then place in the oven for 30-45 minutes until starting to brown. Cooking time depends on the size of your potatoes. Make sure to turn them every 15 minutes or so.
Once potatoes have started to brown, top with tomatoes and cook for another 10 minutes.
Add green beans, olives, garlic, and salmon. Reduce heat to 300 degrees F and cook for another 15 minutes.
Remove dish from the oven. Top salmon with pesto and serve!