Jasper's Tuscan Bean Soup

Jasper's Tuscan Bean Soup

"Tuscans were very frugal people and never threw anything away," says Jasper J. Mirabile, Jr., the owner of Jasper's cooking school and restaurant in Kansas City, Missouri. Northern Italians like to serve this soup, which dates back hundreds of years, as a full meal. The hearty main dish includes beans, grains and plenty of healthy vegetables.

8 ounces dry navy beans (1 1/4 cups)
4 cups water
1 ounce pancetta, chopped, or thinly sliced bacon
1 1/2 cups chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1 tablespoon olive oil
6 cups water
1/2 cup dry white wine
1 tablespoon instant beef bouillon granules
1/2 teaspoon crushed red pepper (optional)
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
1 head escarole, torn (6 cups)*
3 plum tomatoes, finely chopped
2 medium potatoes, peeled and cubed
1/2 cup ditalini (tiny thimble- or tube-shaped pasta)
1/3 cup tomato juice

Rinse the beans. In a saucepan, combine beans and the 4 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or skip boiling the water and soak beans overnight in a covered pan.) Drain; rinse beans.
In a Dutch oven, cook pancetta, celery, carrot and onion in olive oil till vegetables are tender, but not brown.
Add the 6 cups fresh water, wine, beans, bouillon granules, crushed red pepper (if you like), tarragon, basil and pepper. Bring mixture to boiling; reduce heat. Cover and simmer the mixture for 1 hour.
Add the escarole, tomatoes, potatoes, ditalini and tomato juice. Cover and simmer for 15 to 20 minutes more or till potatoes are tender.
*If you can't find escarole, substitute the same amount of fresh spinach and just stir it into the soup before just stir it into the soup before just stir it into the soup before serving, instead of simmering with the potatoes.

Chicken Tikka Masala (Slow Cooker Version)

Makes 7 Cups
28 oz Muir Glen Fire Roasted crushed tomotoes
1 small uncooked onion(s), minced
1 Tbsp minced garlic
1 Tbsp ginger root, fresh, minced (I used more)
2 Tbsp garam masala
1 Tbsp dark brown sugar
1/2 tsp ground cumin
1/2 tsp ground coriander
2 pound(s) uncooked boneless, skinless chicken thigh(s) (I used half organic thighs and half organic breasts)
1 Tbsp kosher salt (it's 2 lbs of chicken, so you need it!)
1/2 cup plain, 0% Fage Greek yogurt
Instructions
Combine all ingredients, except yogurt, in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Stir in yogurt and cilantro.

Indian Restaurant Red Lentil and Spinach Soup

Indian Restaurant Red Lentil and Spinach Soup

Although this is not an authentic Indian recipe, it is my take on lentil and spinach soup that I have enjoyed at Indian restaurants in California.
Serve with naan flatbread. If you don't have naan (Indian flat bread) heat a dry flour tortilla in the microwave for about 10 seconds, it makes a good substitute.

2 Tablespoons olive oil
1 medium yellow onion (about 1 cup), diced
2 Tablespoons butter
1 Tablespoon (or 1 cube) chicken bouillon powder
2 teaspoons dried basil, crushed
1 1/2 teaspoons cardamom powder
1 teaspoon ground cumin
1/2 teaspoon table salt
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
a pinch cayenne pepper (or to taste - optional)
5 cups water
2 cups dried red lentils, cleaned, rinsed and drained
2 cups (28 oz can) plain diced tomatoes
1 1/2 cups (about 10 oz) spinach, from frozen, thawed
1/2 cup plain yogurt, for garnish
naan flat bread, or heated flour tortillas cut into quarters.
In a 5-qt stockpot, fry diced onions in olive oil until lightly browned.
Add the butter and the remaining dry spices and fry for a minute or two.
Add remaining water and ingredients (except for yogurt and flat bread) and stir well.
Bring to a boil, add cover, reduce heat and simmer for 30-minutes,
stirring occasionally, unitl lentils are soft and done.
Place a cup of the lentils and broth in a blender, food processor or use a stick blender.
Blend and add back to stockpot. This will help to thicken the soup.
Serve in bowls with a tablespoon of plain yogurt on top for garnish and
naan flatbread (or a heated flour tortilla) on the side.
Makes about 8 cups.

Maple mustard chicken

Maple mustard chicken
Eatingwell.com

Ingredients
3 tablespoons Dijon mustard
2 tablespoons pure maple syrup, preferably grade B
2 tablespoons peanut or canola oil, divided
1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
4-41/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Tip)

Preparation
Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
Preheat oven to 400°F. Set a wire rack on a large baking sheet.
Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.

Slow Cooker Saucy Meatballs

Slow Cooker Saucy Meatballs
Amy - amylz

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese

COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid. COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours). COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

Make your slow cooker preparation even faster. Prepare the meatballs and cut-up vegetables the night before. Cover and refrigerate until ready to add to the slow cooker. Top with the spaghetti sauce and continue as directed.

Banana Oatmeal Cups with Chocolate Chips

Banana Oatmeal Cups with Chocolate Chips (Sassix)

3 mashed bananas (the more ripe the better!)

1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)

2 eggs

1 tbsp Baking powder

3 cups (240g) Old Fashion or Rolled Oats

1 tsp vanilla extract

3 tbsp (42g) mini chocolate chips

Preheat oven to 375 degrees

Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Stir the chocolate chips into the oatmeal batter.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you'll see the edges just starting to brown and they will be firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit

Quinoa Cookies

Quinoa Cookies


 http://www.twopeasandtheirpod.com/quinoa-cookies/

Yield: 3 dozen cookies

Prep Time: 15 minutes

Cook Time: 12-14 minutes

Quinoa adds a nice little crunch to these thick and hearty cookies!
Ingredients:

2 cups Gold Medal whole-wheat flour
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1 cup brown sugar
2 large eggs
1 cup applesauce (I used chunky Musselman’s applesauce)
2 tablespoons vanilla extract
1 cup raisins
2 1/2 cups old-fashioned oats
1/2 cup cooked and cooled quinoa
1 cup semi-sweet chocolate chips
Directions:

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

2. In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth, about 3 minutes. Add in the eggs and vanilla extract. Add the applesauce and mix until combined. Stir in the raisins.

3. Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips.

4. Spoon about a tablespoon of dough onto a large baking sheet. Bake cookies for 12-14 minutes, or until cookies are just barely set. Remove cookies from baking sheet and cool on a wire cooling rack.

Spicy Grilled Eggplant Risoni Bake

Spicy Grilled Eggplant Risoni Bake

http://www.veggienumnum.com/2012/06/spicy-grilled-eggplant-risoni-bake/

Preparation time: 55mins
Serves 4-6
    •    1 large celery stick, finely diced
    •    1 large carrot, finely diced
    •    2 garlic cloves, minced
    •    1½ cups risoni
    •    3½ cups vegetable stock
    •    3 cups passata
    •    2 tbs tomato paste
    •    1 bay leaf
    •    1/3 cup kalamata olives, pitted and squashed (optional)
    •    3-4 Lebanese eggplants, halved lengthways
    •    2 tbs olive oil
    •    ½-1 tsp harissa paste (optional)
    •    4-5 whole cherry tomatoes
    •    a few slices of red onion
    •    sprigs of fresh oregano

Preheat the oven to 180°C/356°F
Fry the diced celery and carrot in a little olive oil over a medium heat until softened. Add the garlic and fry for a minute more.
Add the risoni, stock, passata, tomato paste and bay leaf. Increase heat and bring to a gentle simmer. Allow to cook for about 5 minutes, stirring frequently.
Meanwhile combine the olive oil and harissa in a small bowl. Brush the cut side of the eggplant with the harissa and olive oil mixture.
Heat a small amount of oil in a grill pan, barbeque or frying pan. Place the eggplant on the grill cut side down and brush with remaining harissa and olive oil mixture. Grill eggplant over a medium/high heat until golden then turn and repeat on the other side. Remove from the grill and set aside.
Remove the bay leaf and transfer the risoni mixture into a large casserole dish (there should still be a reasonable amount of liquid at this stage). Top with slices of grilled eggplant, tuck in the whole cherry tomatoes and scatter over the slices of onion and sprigs of oregano. Drizzle with olive oil and bake in the pre-heated oven for 30-40 minutes until all the liquid is absorbed and vegetables nicely roasted.

Enjoy as a lovely warming family meal with crusty bread.

Sticky Chicken

Sticky Chicken...from the kitchen of One Perfect Bite


Ingredients:
1/3 cup orange or lemon marmalade
2 teaspoons cider vinegar
1 tablespoon honey
1 tablespoon lime juice
2 teaspoons spicy brown mustard
1-1/2 teaspoons grated fresh ginger
1/4 teaspoon five-spice powder
8 to 10 skinless, boneless chicken thighs (about 2 lb.), trimmed
1 tablespoon snipped fresh parsley
1 tablespoon sesame seed, toasted
2 teaspoons finely shredded orange or lemon peel

Directions:
1) Place marmalade in a small bowl and microwave on HIGH power for about 45 seconds, or until it can easily be stirred. Add vinegar, honey, lime juice, mustard, ginger and five-spice and stir to combine.
2) To grill: Grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with marmalade mixture during the last 4 to 5 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.)
3) To broil: Place chicken on rack of an unheated broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes, or until chicken is no longer pink (165 degrees F.) turning once and brushing with marmalade mixture during last 4 to 5 minutes of broiling.
3) Combine parsley, sesame seed, and orange or lemon peel in small bowl.To serve, place chicken on a serving platter. Sprinkle with the parsley mixture. Makes 4 to 6 servings.

Chinese BBQ sauce

Chinese BBQ sauce
(Ness 413 via foodnetwork.com/the Neelys)

Ingredients

• 1 tablespoon canola oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced green onion
• 1 teaspoon red pepper flakes (omitted)
• 1/2 cup orange juice
• 1/2 cup hoisin sauce
• 3/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoon sesame oil

Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.

Asian Noodles with Roast Pork

Asian Noodles with Roast Pork

Food and Wine April 2012


OP Marina
    1.    2 tablespoons canola oil
    2.    2 large shallots, finely chopped
    3.    2 garlic cloves, minced
    4.    1 pound ground pork
    5.    1 tablespoon light brown sugar
    6.    1 1/2 tablespoons Chinese black bean sauce
    7.    4 dried hot chiles
    8.    2 teaspoons Maggi sauce (a vegetable-based liquid seasoning) or soy sauce
    9.    2 teaspoons Asian fish sauce
    10.    1 1/4 cups low-sodium chicken broth
    11.    1 1/2 tablespoons unseasoned rice vinegar
    12.    2 tablespoons oyster sauce
    13.    1 teaspoon toasted sesame oil
    14.    1 tablespoon sambal oelek (hot chile sauce)
    15.    1 pound Chinese broccoli
    16.    1 pound fresh Chinese egg noodles, linguine or spaghetti
    17.    1/2 pound Chinese roast pork, thinly sliced
    18.    1 scallion, thinly sliced
    1.    In a very large nonstick skillet, heat 1 tablespoon of the canola oil. Add the shallots and garlic and stir-fry over moderately high heat until lightly browned, about 2 minutes. Add the ground pork, brown sugar, black bean sauce, dried chiles, Maggi sauce and fish sauce and cook, breaking up the meat with a spoon, until it is browned in spots, about 10 minutes. Add 3/4 cup of the chicken broth and cook over moderately low heat until the broth has evaporated, about 8 minutes. Stir in 1 tablespoon of the vinegar. Transfer the ground pork mixture to a bowl and wipe out the skillet.
    2.    In a jar, combine the remaining 1/2 cup of chicken broth and 1/2 tablespoon of vinegar with the oyster sauce, sesame oil and sambal oelek. Seal the jar and shake the sauce to blend.
    3.    Bring a large pot of water to a boil. Add the Chinese broccoli and cook until it is crisp-tender, about 2 minutes. Using tongs, transfer the broccoli to a work surface and cut it into 1-inch pieces. Return the water to a boil and add the noodles. Cook just until al dente. Drain the noodles, shaking off the excess water.
    4.    Heat the remaining 1 tablespoon of oil in the skillet. Add the roast pork, ground pork, broccoli and noodles and toss to combine. Add the sauce and cook, tossing, until the noodles are evenly coated, 5 minutes. Add the scallion, transfer to a large platter and serve.

French Toast Cupcakes

French Toast CupcakesAmy (amylz)
wifelike.blogspot.com
3/4 c unsalted butter, room temperature
1 c sugar
1/2 c unsweetened applesauce
3 egg yolks
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 1/2 Tbs maple syrup
1 1/2 tsp vanilla
1/2 c milk
1  egg
2 Tbs milk
1 tsp cinnamon

1. Combine the butter and sugar on low speed until light and fluffy, scrape the sides as needed.
2. Add the applesauce and the egg yolks and continue to mix.
3. In a separate bowl, mix the flour, baking powder, salt, and cinnamon.
4. In another bowl, whisk the maple syrup, vanilla, and milk.
5. Add the flour and milk mixtures alternatively to the butter mixture, starting and ending with the flour. Raise the speed and continue to mix until fully combined.
6. Put cupcake papers in a pan and fill 3/4 with batter.
7. Cook at 375 for 10-12 minutes(mini cupcakes) or 15-17 minutes(regular cupcakes) or until a toothpick comes out clean.
8. While they are cooking, whisk the extra egg, 2 Tbs of milk, and 1 tsp cinnamon. Once the cupcakes are done, quickly pull out of oven, and brush with the egg mixture. Place back in the oven on Broil for 1-2 minutes, or until the mixture has dried.

Maple Frosting
2 sticks unsalted butter, softened
2 3/4 c confectioners' sugar
2 tsp milk
3/4 tsp maple extract

1. Mix the butter and sugar until light and fluffy, scraping the sides as needed.
2. Reduce speed on mixer, and add the milk and maple extract. Raise the speed to high and mix until fluffy.
3. Coat cupcakes with frosting, then sprinkle with cinnamon and enjoy!!

Genius Chocolate-Chip Blondies

Genius Chocolate-Chip Blondies
(makes 15-20 squares)

• 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed) (250g after draining)
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• level 1/4 tsp salt
• 3/4 cup brown sugar or coconut sugar (See note below, for substitutions)
• 2 tsp vanilla extract
• 1/4 cup ground flax or quick oats (20g)
• 1/4 cup peanut butter (or other fat source) (see nutrition link below, for lower-cal options)
• optional: 1/2 cup chocolate chips (Not “optional” if you’re CCK!)

Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth in a food processor (not a blender). Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Optional: for “prettiness” you can stick some chocolate chips on top of the batter as well. Bake for around 30 minutes. They’ll look a little undercooked when you take them out, but they firm up as they cool, and you don’t want them to get hard.

Black Bean Brownies

Description

Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.
Ingredients

    15 ounces black beans, drained and rinsed

    2 whole bananas

    ⅓ cup agave nectar

    ¼ cup unsweetened cocoa

    1 tbsp cinnamon

    1 tsp vanilla extract

    ¼ cup raw sugar (optional)

    ¼ cup instant oats

Instructions

Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.

http://happyherbivore.com/2009/05/vegan-blackbean-brownies/


Black Bean Brownies
 Ingredients (12 brownies)

    1 14 oz. can black beans, drained and rinsed
    3/4 c. unsweetened applesauce
    1/4 c. maple syrup
    1/4 c. cocoa powder
    1 t. vanilla extract
    1/4 c. organic sugar or stevia baking blend
    1 t. baking powder
    1/2 t. baking soda
    1/4 t. salt
    1/4 c. oat flour (or old-fashioned oats ground finely)
    1/3 c. chocolate chips

Instructions

    Preheat oven to 350 F.
    Grease an 8x8" pan and set aside.
    Combine beans, applesauce, maple syrup, cocoa powder, vanilla, sugar or stevia, baking powder, baking soda and salt in a food processor or blender and blend until smooth.
    Stir in oat flour and chocolate chips.
    Pour batter into the pan. Bake for 30-32 minutes or until brownies are set. Allow to cool before cutting into squares.

http://peasandthankyou.com/recipage/?recipe_id=6025913

Orange Pour Cake

Orange Pour Cake...from the kitchen of One Perfect Bite courtesy of Gael Greene

 Ingredients:

Cake

2 cups + 2 tablespoons flour, divided use
1⁄2 cup butter, softened
2 eggs
2⁄3 cup sugar
1 teaspoon baking soda
2 tablespoons grated orange zest
1⁄2 cup chopped nuts (walnuts or pecans)
3⁄4 cup sour cream

Topping

1⁄2 cup sugar
1⁄4 cup orange juice
1 tablespoon grated orange rind

Directions:
1) Preheat oven to 375 degrees F.
2) Cream 2 tablespoons of flour into softened butter in a large bowl. Beat eggs in small bowl. Add sugar and combine with flour and butter mixture.
3) Sift remaining flour with baking soda and add slowly into the egg-butter-sugar mix until combined. Add grated orange rind, nuts, and sour cream. Pour or spoon into greased metal loaf pan.
4) Bake 30 minutes.
5) Meanwhile, combine sugar, orange juice, and 1 tablespoon grated orange rind.
6) Remove cake from oven when done. Pour topping on cake while it is still hot. Yield: 1 loaf.

The following bloggers are also featuring the recipes of Gael Greene today. I hope you'll pay them all a visit. They are great cooks who have wonderful blogs.

Mujadarah

Mujadarah (Rice, Lentil, and Caramelized Onion Pilaf)
Serves 4 as a one dish meal
Vegetarian, vegan (if you use oil or margarine instead of butter), and gluten free
Prep time: 20 minutes
Cook time: 1 hour

• 3 pounds white onions, sliced moderately thin
• 2 T. butter
• 2 T. vegetable oil
• 1/2 cup white wine or vermouth (optional)
• 1.5 c brown or green lentils (not red lentils or french lentils!)
• 2 c. long grain white or brown rice (I prefer the brown for a bit more character)
• 1/4 t. ground cinammon
• 1/4 t. ground cumin
• salt and pepper
• flat leaf parsley for serving

Melt the butter along with the oil and 1 t. salt in your largest skillet, and add the onions. Set heat on medium-low and stir occasionally until very soft, about 45 minutes. Turn heat to medium high and keep cooking and stirring often until deeply browned and sweet, another 20 minutes or more. Deglaze pan with white wine or vermouth (or water) and stir into the onions to get more flavor. See “caramelized onions” in Joy of Cooking for a more thorough description of the process. If pressed for time you can do a higher heat version of this but the results won’t be as tasty.

Meanwhile, cook the rice and the lentils separately according to your usual method. The lentils need to be watched carefully. You don’t want them still crunchy , but you definitely want to retain their shape. We aren’t making lentil soup here. Some folks cook the rice and lentils together but I don’t think that gives you enough control over the texture.

When everything is cooked, fold the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.

To serve, form a large mound, top with the remaining caramelized onions and chopped parsley, a grind of pepper and a few grains of sea salt. Pass a bowl of thick Greek yogurt to mix in as desired. It is really good at room temperature, and just gets better after a day in the refrigerator.

 http://herbivoracious.com/2007/10/recipe-mujadara.html

Chana Masala with Mushrooms

Chana Masala with Mushrooms
Vegetarian, vegan if you use vegetable oil, and gluten-free
Serves 2 as a main course with basmati rice or 4 as part of a larger Indian meal

• 1 1/2 cups cooked chickpeas (15 oz. can, drained and rinsed, or better, home-cooked)
• 2 tablespoons vegetable oil (or clarified butter / ghee if you have it)
• 2 teaspoons black mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 cloves garlic, minced
• 1/2 medium onion, small dice
• 1 medium tomato, cored, small dice (canned is an option)
• 2/3 cups white mushrooms, quartered or thickly sliced
• 1 small, hot red chili pepper, thinly sliced
• 1 tablespoon fresh grated turmeric, or 2 teaspoons dry
• 1/4 teaspoon cinnamon
• 1 pinch ground cloves
• 1/4 teaspoon cayenne pepper
• 2 tablespoons lemon juice
• 1 teaspoon salt
• for tempering: 1 tablespoon oil, 1 teaspoon black mustard seeds
• for garnish: cilantro

1. If using canned chickpeas and, drain and rinse them, and put them in a saucepan with water to cover, then bring to a boil and simmer while you get everything else going. This will improve their texture. You can do this in the microwave too. Or skip this step completely if your chickpeas are already pleasantly soft.
2. In a large skillet, heat the vegetable oil over a medium-high flame. Add the mustard, fennel, cumin and coriander seeds. Cook for about 10-20 seconds until the mustard seeds begin to pop. Immediately add the garlic, onion and tomato.
3. Cook, stirring occasionally, for about 5 minutes until the liquid is mostly gone and everything is browning.
4. Add the mushrooms and the drained chickpeas, the hot pepper, turmeric, cinnamon, cloves and cayenne pepper, lemon juice, a teaspoon of salt, and a cup or so of water, so it is kind of soupy.
5. Cook uncovered over a medium-low flame for about 15 minutes, until the sauce begins to thicken. Taste and adjust seasoning. Does it need more salt? More lemon juice? A bit more cayenne?
6. Finish for the texture you want – you can see how I like it in the picture above. Then in a separate skillet, heat the last tablespoon of oil over a high flame and fry the mustard seeds until they pop, just a few seconds. This is called tempering, and it is a great way to add a final layer of flavor.  Toss the contents of that skillet over the chickpeas and serve, with the cilantro for garnish.

http://herbivoracious.com/2009/09/quick-chana-mushroom-masala-chickpea-curry-recipe.html

Serbian Ground Beef, Veggie, and Potato Bake

Serbian Ground Beef, Veggie, and Potato Bake

1 pound ground beef
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
1 carrot, shredded
2 celery stalks, chopped
1/2 tablespoon paprika
1/2 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 pinch ground cinnamon
1 pinch ground cloves
1/4 cup water
1/8 cup red wine
1 cube beef bouillon
2 tablespoons half-and-half
2 potatoes, peeled and sliced

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.

In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.

Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.

Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.

Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.


http://allrecipes.com/recipe/serbian-ground-beef-veggie-and-potato-bake/detail.aspx?event8=1&prop24=SR_Title&e11=ground%20beef&e8=Quick%20Search&event10=1&e7=Home%20Page

Spiced Potatoes with Lentils & Barley

Lemon spiced potatoes contrast beautifully with nutty barely and delicate lentils. Peas add the sweetness of early Spring to this rustic crowd pleaser. This recipe comes to us from Trudy of Veggie.Num.Num.
Serves 4

• 1 cup pearl barley*, soaked and drained
• 1 tablespoon olive oil
• 1 ¼ pound new potatoes or other small waxy potatoes, scrubbed
• 2 garlic cloves, diced
• 1 red chili**, diced
• 2 teaspoons Cajun spice mix***
• 1 cup dried brown lentils, rinsed
• 2 ½ cups low sodium vegetable stock
• Zest of 1 lemon
• Juice of 1 lemon
• 1 cup peas, fresh or frozen and thawed
• ½ cup parsley, roughly chopped

*Pre-soak the barley before you start cooking by placing in water and setting aside in the fridge for at least 2 hours.
**optional
*** Cajun spice mix can be found premixed in the spice aisle of most grocery stores, but if time allows try making your own low sodium Cajun seasoning.
Bring 1 ½ cups unsalted water to a boil over medium-high heat. Add the lentils and keep at a rolling boil for 2 minutes. Turn heat down and simmer uncovered for 10-25 minutes more. Cooking time will depend on how old the lentils are so taste often and simmer until lentils have reached desired tenderness. When lentils are tender, remove from heat and season with salt to taste. Set aside.
Heat a little olive oil in a large fry pan over medium-high heat. Add the garlic and chili if using. Cook for 1-2 minutes, or until garlic begins to soften.
Add the whole potatoes and sprinkle with Cajun seasoning. Fry the potatoes turning occasionally for 5-8 minutes, or until golden.
Transfer potato mixture to a large pot. Drain the barely and add it to the pot. Add vegetable stock, lentils and lemon juice. Bring to a boil.
Turn heat down and simmer, partially covered, for 20-25 minutes, or until potatoes are tender. Add more stock if needed.
Once the potatoes are cooked, add the lemon rind, peas and parsley. Toss until combined and season with salt and pepper to taste.

Slow Cooker Chicken Lasagna Florentine

Slow Cooker Chicken Lasagna Florentine

10 oz. frozen spinach, thawed and drained

2-3 chicken breasts, cooked and diced

2 cans cream of chicken soup

8 oz. sour cream

1 c. parmesan cheese

1 c. milk

1/3 c. chopped onion

1/3 c. mayo

1/2 t. salt

1/4 t. garlic powder

9 lasagna noodles

3 c. mozzarella, shredded; divided 

1. Combine all ingredients except noodles and cheese in a large bowl.
2. Place 3 uncooked noodles in the bottom of slow cooker (break noodles if necessary).
3. Spread 1/3 of chicken mixture over noodles then top with 1 cup of cheese.
4. Layer ingredients twice more, ending with cheese.
5. Cook on low 6-7 hours.