Monthly Archives: October 2010

Mexican Lentil Stew with Roasted Garlic & Tomatillos

29 Friday Oct 2010

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This deliciously savory stew combines mexican flavors with hearty lentils and an assortment of colorful fall vegetables.

INGREDIENTS

  • 2 tbsp plus 1 tsp extra virgin olive oil, divided
  • 1 whole head garlic
  • 1 pint tomatillos, quartered
  • 2 jalapenos, halved lengthwise
  • 2 cups lentils
  • 1 1/2 tsp ground cumin
  • 3/4 tsp ground coriander
  • 1 tsp oregano
  • 1 large onion, chopped
  • 4 large carrots, sliced
  • 4 small bell peppers, chopped
  • 1 (14 1/2 oz) can Muir Glen fire roasted diced tomatoes, undrained
  • 8 cups organic chicken broth
  • 1 bunch fresh cilantro, rinsed
  • 3 links organic, chicken sausage
  • 2 bay leaves
  • 1 tsp white wine vinegar

DIRECTIONS

  1. Preheat toaster oven to 325 degrees F.
  2. Remove white papery skin from garlic head (do not peel or separate cloves). Rub 1 tsp oil over garlic head and wrap in aluminum foil. In a small baking dish lined with aluminum foil, add tomatillos and jalapeno peppers, coat evenly with cooking spray.
  3. Bake tomatillos/jalapeno peppers at 325 for 20 minutes or until they being to brown (stirring occasionally) and place in a large bowl and set aside; in same oven, bake garlic for 1 hour. Separate cloves; squeeze to extract garlic pulp in the large bowl with roasted tomatillos. Set aside.
  4. While garlic and tomatillos/jalapenos are roasting, heat 2 tbsp oil in a large saucepan over medium-high heat. Add onion and carrots; saute 5 minutes or until softened. Stir in broth, bell peppers, cumin, coriander, oregano and bay leaves. Bring to a boil. Cover, reduce heat and simmer for 25 minutes.
  5. Meanwhile, combine garlic and roasted tomatillos/jalapeno peppers and cilantro in a blender or food processor. Pulse until well blended. Add mixture to lentils. In a large skillet, saute chicken sausage until browned. Add to lentils.
  6. Simmer lentils for an additional 15 minutes or until lentils are tender.
  7. Remove and discard bay leaves. Place 2 cups lentil mixture in a blender (make sure to pick out any pieces of sausage – you do NOT want to blend any of these pieces). Process until smooth. Return pureed mixture to pot, stir well. Stir in vinegar
  8. Serve with cornbread or Green Chili Cheddar Cornmeal Muffins.

Mexican Cabbage Salad

27 Wednesday Oct 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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Don’t know what to do with all that cabbage? No worries, raw cabbage makes an excellent base for a tasty, mexican inspired salad. This recipe combines fresh mint and cilantro with shredded cabbage and cucumbers, tossed with a light honey-lime dressing.

INGREDIENTS

  • 1/2 head large cabbage, shredded
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1 medium cucumber, chopped
  • Honey-Lime Dressing

DIRECTIONS

  1. Combine cabbage through cucumber in a large bowl.
  2. Toss with about 3 tbsp Honey-Lime Dressing.
  3. Serve with Sweet Potato Quesadillas and Tomatillo & Cilantro Salsa.

Moroccan Chickpea, Butternut Squash & Greens with Couscous

26 Tuesday Oct 2010

Posted by in Entree, Recipe, Vegan, Vegetarian

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This is a delicious vegan recipe that combines sweet and savory flavors and beautiful fall vegetables.

INGREDIENTS

  • 2-3 tbsp extra virgin olive oil
  • 1 large red or yellow onion
  • 1 medium butternut squash, peeled and cubed
  • 4-6 cloves garlic, minced
  • 1/2 tbsp ground cumin
  • 1/2 tbsp paprika
  • 1 tsp ground ginger
  • 1-2 tsp turmeric
  • 1/4 tsp freshly ground black pepper
  • 2 tsp ground cinnamon
  • 1/8-1/4 tsp ground cayenne pepper
  • 1 1/2 cups vegetable (or chicken) broth
  • 2 tbsp tomato paste
  • 2 (15 1/2 oz) cans chickpeas, rinsed and drained
  • 1 (14 1/2 oz) can Muir Glen fire roasted diced tomatoes, undrained
  • 2 medium summer squash (such as zucchini or yellow squash), sliced
  • 1 large bunch of winter greens (such as kale or swiss chard), rinsed and chopped
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lemon juice

DIRECTIONS

  1. Heat oil in a large saucepan over medium-high heat. Add onion, butternut squash and garlic; saute for 5 minutes.
  2. Stir in cumin through cayenne pepper; cook 1 minute, stirring constantly. Add 1 1/2 cups broth, tomato paste, chickpeas, tomatoes and summer squash; bring to a boil. Cover and reduce heat and simmer for 20 minutes, or until butternut squash is tender.
  3. Add greens, cover and cook for 5 minutes or until greens are tender.
  4. Stir in cilantro and lemon juice.
  5. Serve over couscous.

Moroccan Rice Pudding

25 Monday Oct 2010

Posted by in Dessert, Recipe

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What a unique, delicious rice pudding! The orange zest and pistachios add such a different flavor. Before you make this recipe, please note that it takes at least 2 hours of simmering.

Recipe adapted from The Moroccan Collection.

INGREDIENTS

  • 8 cups organic whole milk
  • 2/3 cup short-grain raw white rice (such as sushi or arborio rice)
  • 3/4 cup organic sugar
  • 1/2 tsp salt
  • 2 tsp organic orange zest
  • pistachio nuts (for garnish)

DIRECTIONS

  1. Heat milk in a heavy saucepan. Stir in the rice and bring to a boil, stirring. Lower the heat and cook very gently, stirring occasionally, until the pudding is thick, velvety and falls easily from a spoon. This may take up to 2 hours.
  2. Stir in sugar, salt, and orange zest. Garnish with pistachios. Serve warm or cold.

 

Roasted Moroccan Eggplant Salad

24 Sunday Oct 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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Not to be confused with baba ganoush, this delicious moroccan version is called “zelouch”. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid.

INGREDIENTS

  • 2-3 medium eggplants (about 1 pound)
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1-3 tsp Harissa, to taste (a north african chile paste available in specialty stores or in the international section of large grocery stores)
  • 1 large onion, chopped
  • 1/4 cup fresh lemon juice
  • freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 400 degrees F. Pierce each eggplant in several places. Roast eggplants, whole, on a baking sheet or in a baking dish coated with cooking spray for 45-60 minutes, or until the skins are a dark mahogany in color and the flesh feels soft. Let stand until cool enough to handle. Split the eggplants and coop the flesh into a colander. Press lightly to extract the excess liquid.
  2. In a medium to large saucepan, heat oil on medium heat and add garlic and onion. Sauté for 8 minutes, or until golden. Add roasted eggplant and harissa. Saute for 5-10 minutes, or until the eggplant mixture begins to brown. Stir in lemon juice and salt and pepper to taste.

Moroccan Carrot Salad

23 Saturday Oct 2010

Posted by in Recipe, Side, Vegetarian

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Yogurt, mint and cilantro add a wonderful flavor to lightly steamed carrots. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Adapted from Flatbread & Flavors by Jeffrey Alford and Naomi Duguid.

INGREDIENTS

  • 1 tsp ground cumin
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 tsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/4-1/2 tsp sugar
  • 3 tbsp plain greek yogurt
  • 2 pounds carrots, thinly sliced and steamed just until tender (about 5 minutes)
  • fresh ground pepper

DIRECTIONS

  1. In a mortar, grind cumin through salt until well blended. Transfer to a large bowl.
  2. Add oil, vinegar and sugar to the spice mixture and mix well. Slowly stir in yogurt.
  3. Toss steamed carrots with yogurt/spice mixture until well coated.
  4. Serve salad immediately or refrigerate for up to 2 hours. Bring to room temperature before serving.

Moroccan Kidney Bean Hummus

22 Friday Oct 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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This is a wonderful, refreshing take on traditional hummus. Instead of using chickpeas, this Moroccan version calls for red kidney beans. Serve with fresh pita bread or other type of flat bread.

Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid.

INGREDIENTS

  • 2 (14.5 oz) cans organic red kidney beans, drained and rinsed
  • 3 cloves garlic, minced
  • 1/4 tsp kosher salt
  • 1/2 tsp dried chili pepper flakes
  • 1/2 tsp ground cumin
  • 1/2-3/4 cup flat-leaf parsley
  • 1/4 tsp cayenne pepper
  • 1/4 cup fresh lemon juice (or high quality bottled such as Santa Cruz Organic)
  • 1/4 cup extra virgin olive oil

DIRECTIONS

  1. Add beans through lemon juice to a food processor and pulse until evenly processed.
  2. Slowly add oil until well-blended and smooth.