Sunday, March 30, 2014

Kale, Sweet Potato, and Chickpea Curry

This one's been tossing around in my mind for a while. Savory kale, tender sweet potatoes, hearty chickpeas cooked in a light, creamy curried sauce. Comforting perfection, if you ask me! Serve alongside some medium-grain brown rice (the best kind, in my opinion) and you're good to go. Healthy, satisfying, delicious veggies at their finest!


Kale, Sweet Potato, and Chickpea Curry

Ingredients:
  • 2 teaspoons olive oil
  • 2 yellow or white onions, chopped
  • 2 tablespoons chopped fresh ginger
  • 2 tablespoons curry powder
  • 2 tablespoons cumin
  • 1 teaspoon cinnamon
  • 2 large sweet potatoes, diced
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 15 oz can diced tomatoes
  • 1 cup vegetable broth
  • 1 13.5 oz can light coconut milk
  • 1 bunch kale, stemmed and chopped
  • 1/3 cup chopped cilantro, plus more for garnish
  • Salt, black pepper, and cayenne pepper, to taste
Directions:
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and ginger, saute until lightly browned.
  3. Add the curry powder, cumin, cinnamon, and sweet potatoes. Cook about 1 minute, until fragrant.
  4. Add the chickpeas, tomatoes, and vegetable broth. Turn heat to high, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
  5. Add the coconut milk and kale. Simmer, uncovered, until the sweet potatoes are tender and the sauce is slightly thickened.
  6. Add the cilantro, season to taste with salt, pepper, and cayenne.

Enjoy!




Saturday, March 22, 2014

Roasted Asparagus with Thyme and Feta

Happy spring, my friends!


When spring rolls around each year, I get so excited for the abundance of produce available in farmer's markets. Sure, you can buy asparagus all year round in the supermarket (like I admittedly did with this bunch...), but there's something about buying produce straight from the farmer, knowing where your food comes from, that makes it that much more delicious.


This recipe is pretty much as simple as it gets. Just goes to show that good food doesn't need to be messed with too much - sometimes, the easiest stuff is the most delicious! Even better,  this side dish is pretty freaking gorgeous. Serve it along side roasted salmon and couscous, or even topped with a runny-yolk fried egg for a simple-as-ever impressive meal for spring entertaining. Enjoy!


Roasted Asparagus with Thyme and Feta

Serves 4

Ingredients:
  • 1 bunch thin-stemmed asparagus
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons olive oil
  • 1 pinch salt & pepper
  • 2 oz feta, crumbled
Directions:
  1. Heat the oven to 425 degrees F. 
  2. Snap each asparagus spear about 2/3 of the way down (where it naturally snaps) to remove the woody end.
  3. Toss the asparagus with the fresh thyme, olive oil, salt, and pepper. Spread on a baking sheet and roast for 8-10 minutes, until tender.
  4. Serve topped with crumbled feta.








Wednesday, March 19, 2014

Cinnamon Pecan Matzo Granola

The other day I was walking through the grocery store and passed by an end-cap filled with a variety of matzo crackers in preparation for Passover. Then I did a double-take because I noticed pictures of pecans and brown sugar and granola on one of them...could it be?! Someone made granola out of matzo? Genius! I read through the ingredient list - pretty basic granola stuff, just made with matzo instead of oats! I picked up the box of whole wheat matzo on the shelf above it and headed home to make some matzo granola for myself. And let me tell you, it was indeed a genius idea.



Cinnamon Pecan Matzo Granola

Ingredients:
  • 1 11 oz package whole wheat matzo crackers, crushed (about 5 cups)
  • 1 cup chopped pecans
  • 1 tablespoon cinnamon
  • 2/3 cup maple syrup
  • 2/3 cup applesauce
  • 1/2 teaspoon salt

Directions:

  1. Heat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicon baking mat.
  2. Mix all ingredients in a large bowl. 
  3. Spread on the baking sheets, bake for 15 minutes.
  4. Toss, break up into clusters, and bake for another 10-15 minutes, until browned and mostly dry. Don't worry if it's not completely crispy all the way through - the clusters will continue to dry out as they cool. If your granola cools completely and is still not all the way crispy, just return it to a 350 degree oven for 5 minutes, turn off the heat, and allow the granola to cool in the oven with the door cracked open (keep an eye on it to make sure it doesn't burn after a while!).




Sunday, March 9, 2014

Spicy Red Lentil and Sweet Potato Soup

Man, it has been a crazy couple weeks! I've been busy with classes and finals, then I traveled to Savannah with two friends to visit my brother for spring break. Now that I'm back at school, I'm excited to get back to cooking and classes!

I came up with this recipe on a whim as a hearty and easy recipe to make for the week as I get super busy with school. Make a big batch and heat it up all week!

Spicy Red Lentil and Sweet Potato Soup
(with Spice-Roasted Sunflower Seeds)


Ingredients:

  • 1 tablespoon olive oil
  • 1 white onion, finely chopped
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh ginger
  • 2 medium sweet potatoes, peeled and diced
  • 2 cups dry red lentils
  • 8 cups vegetable stock or broth
  • 1 teaspoon chili powder
  • cayenne pepper, to taste
  • salt and pepper, to taste
Directions:
  1. Heat the olive oil in a large pot over medium-high heat. 
  2. Add the onion and saute for a few minutes, until translucent. Add the garlic and ginger and saute for a few more minutes, until fragrant.
  3. Add the sweet potatoes, red lentils, vegetable broth, chili powder, and a few dashes of cayenne.
  4. Turn the heat to high and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the sweet potatoes and lentils are tender.
  5. Puree the soup in batches in a blender or with an immersion blender. Season to taste with salt, pepper, and cayenne.
Spice-Roasted Sunflower Seeds

Ingredients:
  • 2/3 cup raw sunflower seeds
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon olive oil
  • a few dashes cayenne pepper
Directions:
  1. Heat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon mat.
  2. Mix all ingredients in a bowl.
  3. Spread the mixture in an even layer on the prepared baking sheet and bake for about 8 minutes, until toasted and golden brown.