|
|
By mlb, on March 31st, 2010%
Here’s a recipe that I remember making multiple times last Summer. Why didn’t I blog about it sooner? Who knows, but here it is now. I made this last week and instantly remembered why I made it so much last year. It’s really good. I love the salad. But, keep in mind, imho, the salad is best the day you make it because of the torn up, toasted pita. So try to eat it all the day you make it or at least eat all the pita pieces before you save it.
The original recipe called for sturgeon but I substituted salmon. Use what you have. I imagine the spices and flavors here would be good with most fish and probably even chicken.
I have no idea why I didn’t take any photos of the salmon cooking. I used my grill pan.
Marinated Salmon with Moroccan Chickpea Salad
From Bon Appétit magazine
1/2 . . . → Read More: Marinated Salmon with Moroccan Chickpea Salad
By mlb, on January 25th, 2010%
Recently, I found myself with a bag of lentils and a dream. Or something like that. Maybe it was just a bag of lentils, a craving for soup and memories of the awesome chicken tagine of last month. So I kind of combined the two for something I like to call Lentil Soup #22 (or Moroccan-Style Lentil Soup). I’ve posted lentil soups before, but this is way different.
I used Spanish lentils for this (they hold their shape really well) but any brown lentil will work fine. So would red or green, probably.
Lentil Soup #22 (or Moroccan-Style Lentil Soup)
Adapted from a recipe by ME!
2 tbsp olive oil
1 onion, diced
4 cloves garlic, chopped
1 tsp smoked paprika
1 tsp cumin
2 tbsp sun dried tomato paste
1 cinnamon stick
8 cups chicken or vegetable broth
1 15-ounce can diced tomatoes, drained
1 1/4 cups brown lentils
1 handful cilantro, chopped
Optional: 1/2 tsp Rogan Josh seasoning
Garnishes: more . . . → Read More: Lentil Soup #22
By mlb, on January 10th, 2010%
We had this meal over New Year’s Weekend because I believe lentils are lucky to have around that time. Of course, I opted to not use lentils because I had some Christmas Lima Beans that I needed to use. I hope Christmas Lima Beans are still lucky. I soaked my beans for about 8 hours before I used them in the recipe, so make sure you do that if you are using larger dried beans. You could also just use lentils, like the original recipe calls for and skip the soaking all together. I think that’s what I’ll do next time.
That said, this meal was fantastic! The tomato salsa is really fragrant and good and I have discovered Sweet Italian Chicken Sausage at Trader Joe’s. Wow — it was so tasty in this. Feel free to use the sausage of your choice — chicken, turkey or traditional pork . . . → Read More: Sausages and Legumes with Tomato Salsa
By mlb, on December 2nd, 2009%
This is a great recipe in which to use some of that turkey stock you just made. Or, of course, chicken stock works well too. Vegetable stock/broth probably too. This is not completely authentic, I’m sure. I’ve added tomatoes and tweaked the ingredients to my liking. Such as: I prefer this very garlicky and thick but you can adapt that to your needs. It can be stew-like or soup like. You can prepare it dressed like a reindeer. The choices are endless.
I also used a mix of spinach and wheat rigatoni, making it more like a healthy pasta dish with a chickpea sauce. That is just my way.
Instead of using a potato masher, you can also take about half the chickpeas out, use a blender on the remaining chickpeas/stock/veggies and then add the reserved whole chickpeas back into the pan when you add the pasta.
I halved . . . → Read More: Pasta e Ceci. Well, Pretty Much…
By mlb, on September 14th, 2009%
It was Fall here in Portland…for about a weekend. Really! It was cold and we had a high of only 60 degrees F and quite honestly I loved it. Now, we are back to the sunny and the 80′s nonsense but when it was nice and Fall-like, I made this soup. It was delicious!
Instead of kielbasa, I used that age-old tradition of going through the freezer, seeing what was in there, and using that. It was sweet Italian sausage (2) and some chorizo (1) the uncooked kind, so I thawed it all and browned that up first. You can also use cooked kielbasa (what the original recipe called for) or even Spanish chorizo. I am thinking about giving that a try next time.
Let’s see, I also added some harissa (because I had some) and I opted to add both some red wine and red wine vinegar. You . . . → Read More: Hello Fall: Green Lentil & Sausage Soup
|
About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
|
