the whole plate. » figs http://www.thewholeplate.com navigating twentysomething life one meal at a time. Mon, 02 Jan 2012 04:21:00 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 bursting with flavor. http://www.thewholeplate.com/2009/10/27/bursting-with-flavor/#utm_source=feed&utm_medium=feed&utm_campaign=feed?utm_source=subscriber&utm_medium=rss&utm_campaign=rss http://www.thewholeplate.com/2009/10/27/bursting-with-flavor/#comments Wed, 28 Oct 2009 00:42:19 +0000 leslie http://www.thewholeplate.com/?p=2680 A couple weeks ago, my mom and I were chatting about recipes, which isn’t particularly out of the ordinary.  She showed me one she had recently clipped from a magazine at her hair salon – dedicated chefs will find inspiration in the most unlikely places.

I was immediately struck with the need to make it as [...]]]> A couple weeks ago, my mom and I were chatting about recipes, which isn’t particularly out of the ordinary.  She showed me one she had recently clipped from a magazine at her hair salon – dedicated chefs will find inspiration in the most unlikely places.

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I was immediately struck with the need to make it as soon as I read the title, and my mom dropped me at the train station with half her bag of dried figs(a key ingredient) that very day.  I was faced, however, with two problems: the dish required a slow cooker, which I have yet to acquire (and have no room to store), and it starred chicken, which I will only eat organic and didn’t want to spend the money on.

But those were easy problems for a failing recipe-follower to solve.  I veganized the recipe and simmered it on the stove, and it turned out so wonderfully that I went back for seconds in lieu of dessert.  A rare occurrence.

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chickpea-fig tagine (adapted from Relish magazine)

  • 2 c cooked chickpeas
  • 1.5 T evoo
  • 2 t ground cumin
  • 1 t coriander
  • 1/2 t turmeric
  • 1/4 t ground ginger
  • 1/4 t cayenne pepper
  • 1/4 t black pepper
  • 1/2 t sea salt
  • 2 cloves garlic, minced
  • 1 large sweet onion, chopped
  • 2 small sweet potatoes, scrubbed and chopped into 1/2″ cubes
  • 8 dried figs, stems removed and cut into quarters*
  • 3 c low sodium vegetable broth
  • zest and juice of one orange
  • 1 T agave
  • 8 oz kale, coarsely chopped

*I used Turkish smyrna figs, which are a larger variety.  If using smaller figs, use about 12 and chop in half.

1) Heat oil over medium heat in large pot.  Add onion, sauté until soft and browned.  Add garlic, sauté 30 seconds; add spices, sauté until fragrant, about 30 seconds.  Add chickpeas, toss to coat.  Add vegetable broth, figs, sweet potato, orange zest and juice, and agave.  Scrape bottom of pot to remove browned bits.  

2) Bring to a boil.  Lower heat and simmer covered, one hour.

3) Add kale; cover pot and simmer 10 more minutes, until kale has turned bright green and wilted.  Stir in kale.  Serve warm.

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This was so delicious.  Time consuming?  Yes.  Worth it?  Oh my god.  There is so much flavor in this dish; it is one of those where you just have to savor each bite, because every spoonful has so much complexity in taste.

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I cannot wait to eat the leftovers.  Good eye, Mom.

 

Does a family member pass recipe inspiration on to you?

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]]> http://www.thewholeplate.com/2009/10/27/bursting-with-flavor/feed/ 9 breakfast week. http://www.thewholeplate.com/2009/10/12/breakfast-week/#utm_source=feed&utm_medium=feed&utm_campaign=feed?utm_source=subscriber&utm_medium=rss&utm_campaign=rss http://www.thewholeplate.com/2009/10/12/breakfast-week/#comments Mon, 12 Oct 2009 23:45:50 +0000 leslie http://www.thewholeplate.com/?p=2386 Most of the recipes and meals I’ve shared on this blog are dinnertime appropriate. If you click the “on the plate” tab, you’ll find the amount of savory vegetable dishes largely disproportionate to the plates you might desire in the morning hours. While I know there are some out [...]]]> Most of the recipes and meals I’ve shared on this blog are dinnertime appropriate. If you click the “on the plate” tab, you’ll find the amount of savory vegetable dishes largely disproportionate to the plates you might desire in the morning hours. While I know there are some out there who eat their vegetables from the moment they wake up, I am not one of them. My AM produce cravings are always fruit-based, and a big carb-y bowl makes mornings very, very nice.

In an effort to mix things up a bit, I am declaring this “Breakfast Week,” and I’ll be sharing some special bowls of oatmeal each evening. If nothing else, perhaps I can prove how eating seemingly the same breakfast every day for years never, ever becomes old.  Also, there will be better lighting.

This breakfast wasn’t particularly suitable for the chilly weather we endured today, but worthy of the blog nonetheless: a bowl from late September, while I was hanging on to the end of summer. It was fruit-heavy, but no one ever said that was a bad thing.

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In the pot went the basics:

  • 1/2 c old fashioned oats
  • 1/2 c water
  • 1/2 c vanilla soy milk
  • 1/2 banana, sliced

I always cook them over medium heat for six or seven minutes, using the time inbetween stirs to assemble other ingredients and brew coffee. On this occasion, once the oats were nice and creamy, I added:

  • heavy dose cinnamon
  • spoonful ground flax
  • other half banana, sliced
  • handful raspberries
  • 2 black mission figs, chopped
  • ~2T almonds

Once the deliciousness is mixed to a mess in the pot, I transfer to a bowl, and top with a spoonful of nut butter. This one was adorned with agave brazil nut butter.

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Yum. I love breakfast.

 

What did you have for breakfast today?


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