Tag Archives: cinnamon

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.

Malaysian Vegetable Curry

13 Friday Aug 2010

Posted by in Entree, Recipe, Vegan, Vegetarian

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This is a fabulous, fairly simple curry recipe. Be aware that it’s quite spicy. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Adapted from a Gourmet recipe.

INGREDIENTS

  • 1 1/4 cups shallots or onions, coarsely chopped*
  • 4 large garlic cloves, coarsely chopped*
  • 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
  • 3 tbsp water
  • 2 tbsp extra virgin olive oil
  • 1-2 tbsp muchi curry powder (a spicy, yellow curry powder)
  • 1 (14-ounce) can unsweetened coconut milk
  • 1 1/2 cups vegetable (or chicken broth)
  • 1 jalapeno chile, slit lengthwise in 4 places*
  • 1 (3-inch) cinnamon stick
  • 1 whole clove
  • 3 summer squash (any combination of zucchini or yellow squash or other type of summer squash)*
  • 1 package tofu, drained and cut into 1/2 inch cubes
  • 2 cups cherry tomatoes, sliced in half*
  • 1 large bunch swiss chard, chopped*
  • Cooked short-grain white rice

DIRECTIONS

  1. In a food processor or blender, chop fine onions, garlic, and ginger. Add water and purée to a paste.
  2. In a large heavy casserole heat oil over medium heat. Add onion/ginger paste and cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Add coconut milk through squash. Increase heat to medium-high and bring to a soft boil. Reduce heat to low, cover and simmer for 5 minutes. Add tofu through swiss chard and simmer, cover and simmer for an additional 1o minutes until all vegetables are tender and tomatoes are wilted. Discard jalapeno, cinnamon stick, and clove.
  3. Sprinkle with thai basil or cilantro and serve with cooked, short-grained white rice.

Grilled Chicken with Cinnamon, Garlic, Lemon Marinade

06 Tuesday Jul 2010

Posted by in Dinner, Lunch, Meal, Meat, Recipe

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A great, easy recipe! The cinnamon provides a lovely, subtle variation to standard grilled chicken. For a complete meal, serve as a part of a Greek Feast. Or, serve cold, sliced in half (length-wise) on a sandwich with pesto, grilled zucchini, and cheese.

INGREDIENTS

  • 2 lb organic, free-range chicken
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (or high quality bottled, such as Santa Cruz or Lakewood brands)
  • 1/4 tsp ground cinnamon
  • 6 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Combine oil through pepper in a 8″ square, glass baking dish.
  2. Remove all fat and membrane from chicken. Cut into tender sized pieces (about 2 inches by 3 inches).
  3. Evenly coat chicken pieces with the marinade in the baking dish. Cover with plastic wrap and refrigerate for 1-2 hours.
  4. Let stand at room temperature for 15-30 minutes before grilling.
  5. Grill on medium heat for about 4 minutes on each side, or until golden. Do not overcook.

Moroccan Roasted Vegetables

15 Friday Jan 2010

Posted by in Dinner, Entree, Farmers' Market, Recipe, Side, Vegan, Vegetarian

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This is colorful and extremely tasty dish. It’s a great way to use a variety of summer or winter vegetables. This time I supplemented vegetables from the farmers’ market with an eggplant and red bell pepper from Whole Foods, but you can add carrots, celeriac, turnips and other root vegetables. Serve over couscous with Tzatsiki and Lamb Meatballs (note: use the lamb skewer recipe, but form the lamb mixture into small balls and cook on the stove top in a saute pan over medium-high heat). If you want a vegetarian meal, serve over couscous topped with toasted almonds or pinenuts, raisins and grated feta cheese. (*Indicates produce purchased at Dupont Circle Farmers’ Market.)

Recipe adapted from Moosewood Restaurant New Classics.

INGREDIENTS

  • 1 large, organic red onion*, cut into 1/4 inch pieces
  • 1 medium eggplant, cut into 1/4 inch thick cubes
  • 2 medium, organic sweet potatoes*, cut into 1/4 inch thick cubes
  • 1 large red bell pepper, cut into 1/4 inch thick pieces
  • 1 (14.5 oz) can organic fire roasted tomatoes (such as Muir Glen)
  • 1 (15.5 oz) can organic chickpeas, rinsed & drained
  • 4-5 garlic cloves, minced*
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp ground cumin
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 2 tsp kosher salt

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, using a fork, whisk minced garlic through salt. Set aside.
  3. In a large bowl, combine all vegetables, including rinsed and drained chickpeas, and drained canned tomatoes. Add spice mixture and mix well until vegetables are evently coated.
  4. Spread vegetables on to an unoiled 11X17 inch baking pan. Bake for 20 minutes. Remove from oven and stir well; then bake for another 20 minutes, until vegetables are tender.

Kompot (Polish Fruit Stew)

13 Sunday Dec 2009

Posted by in Dessert, Recipe, Stew

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Kompot is a traditional Polish dessert made from a combination of fresh and dried fruit. The dish is typically served at room temperature or cold.

INGREDIENTS

  • 2-3 medium apples, peeled, cored and diced
  • 1 large organic orange, washed well, sliced and then quartered
  • 6 oz dried apricots, halved
  • 1/4 cup dried cherries
  • 1/4 cup golden raisins
  • 1 cinnamon stick
  • 4-5 whole cloves
  • 1/4 to 1/2 cup sugar

DIRECTIONS

  1. Combine all ingredients in a medium to large saucepan. Add enough water to cover the fruit.
  2. Bring to a boil, then simmer until apples are just tender.