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.

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.

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.

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.

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

Does a family member pass recipe inspiration on to you?

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I’m unexpectedly in Connecticut for a couple days to lend a shoulder to my best friend.  I believe there will be some wine and chocolate involved later tonight; those plus some vegetables would certainly comfort me.

When I arrived at my parents’ house, I discovered that they already had dinner plans at a restaurant, [...]]]> Happy Saturday, everyone!

I’m unexpectedly in Connecticut for a couple days to lend a shoulder to my best friend.  I believe there will be some wine and chocolate involved later tonight; those plus some vegetables would certainly comfort me.

When I arrived at my parents’ house, I discovered that they already had dinner plans at a restaurant, so I inquired about the vegetable quantity in their refrigerator.  My mom responded, ” Sorry, Les, we’re out of everything.  I think we might have some carrots.”

Then, I opened the fridge to find this:

Slim pickings, Mom.

With plenty of vegetables, a freezer full of shrimp, and a pantry stocked with spices from countries spanning the globe, I had everything necessary to make a mess of my mother’s beautifully massive kitchen.

mediterranean shrimp medley with quinoa (for two)

• 12 shrimp, peeled and deveined
• 1 T evoo, divided
• 1 clove garlic, minced
  
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 c eggplant, chopped
• 1 fresh tomato, chopped
• 1/2 c artichoke hearts
• 5 prunes, chopped

Heat 1/2 T oil over medium heat.  Add onion, sauté until soft.  Add garlic, sauté one minute.  Add pepper, eggplant, and prunes; sauté about 5 minutes.  Add tomato and artichoke hearts; sauté a couple more minutes, until everything has caramelized.

Remove vegetables from pan; add remaining oil.  Pan sear shrimp, about 3 minutes per side.

for the quinoa:

• 1 c water
• 1/2 c quinoa
  
• 1 t oregano
• 1 t basil
• 1 t marjoram
• couple pinches salt

Bring water to boil.  Add quinoa and spices; simmer, covered, 15 minutes.

Served alongside a romaine salad with hot peppers and olive oil.  It’s amazing that I created this out of a kitchen consisting only of carrots.

Since I’m off to offer an ear and some hugs, care to tell me what is comforting to you?

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I [...]]]> One of the wonderful things about living in New York in the summertime is the multitude of free activities available to locals and tourists alike.  This afternoon, my sister and I walked over to tourist central, otherwise known as the South Street Seaport, with one purpose in mind: renting bikes – without the rental fee.

I received a flyer in my mailbox a few weeks ago advertising locations of free bikes at the seaport and Battery Park, but it took us a while to finally manage to make it over there.  In preparation, I put on my practical shoes and knee sleeves; my sister…did not.

Now, a little background:  the last time I was on a bike, I was nine years old.  That was a long, long time ago.  So today I had to do a bit of practicing, and the first few minutes were looking a little bleak.  Mounting a bicycle for the first time in almost fifteen years on Manhattan streets – not exactly an ideal locale.

Although there were some near misses with cabs, small children, and delivery boys, as well as an unfortunate collision with a pole, the experience of zooming down the West Side Highway was a fantastic way to spend an afternoon.  Once the first few unstable minutes had passed, pedaling into the breeze was as easy as – well, riding a bike.

The last time I was on that path was also the last time I ran, and riding down there today was nostalgic – but in a positive way.  Honestly, I’m relatively sure I’m going to go rent a bike on my own sometime this week.  Exercise is always more fun in the fresh air!

After our ride, my stomach was audibly hungry, so I got to work on dinner.  My task of the evening was to conquer mustard greens and actually enjoy them.  I passed my test:

bbq beans and mustard greens (serves 1)

• evoo
• 1/2 c onion, chopped
• 1/2 c diced tomatoes with juice
• 1/2 large zucchini, diced
• 1/2 c kidney beans
• 4 c mustard greens, chopped into bite size pieces
• 2 T barbecue sauce
• 1 T rice vinegar
• 1 T maple syrup
• 1 t ground mustard
• 1 t cumin

Heat oil in medium saucepan.  Add onion; sauté until soft.  Meanwhile, whisk together barbecue sauce, rice vinegar, maple syrup, mustard, and cumin.  

Add zucchini, tomatoes, beans, mustard greens, and barbecue sauce mixture to saucepan.  Simmer, covered, about 10 minutes.  

I served it over barley and felt as though I should have been dining in a Southern backyard, rather than my New York countertop.  A good one for a muggy summer evening.

Do you remember the first time you rode a bike?  Did you fall?  Need training wheels?  Were you a natural?  (My answers would be yes, yes, and definitely no).

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And yet, I decided to turn the oven on.  Why?  Roasted eggplant and melted goat cheese sounded too good.  

[I am now guzzling water and trying to decide if it was worth it].

This was an easy meal.  I just brushed some eggplant slices with olive oil [...]]]> It is approximately 462 degrees in my apartment right now.

And yet, I decided to turn the oven on.  Why?  Roasted eggplant and melted goat cheese sounded too good.  

[I am now guzzling water and trying to decide if it was worth it].

This was an easy meal.  I just brushed some eggplant slices with olive oil and roasted them.  Halfway through, I topped them with tomato paste, fresh oregano, caramelized onion, and goat cheese.  Back in the oven for another 10 minutes – dinner was born, and I was officially living in a sauna.

I know some of you are thinking the crust of pizza is the best part.  Don’t worry, there was plenty of bread consumed alongside.  

I’m going to go park myself in front of the fan now.  It’s too hot in here!

What’s your favorite kind of pizza?

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I’ve been meaning to attempt my own salsa for a while now, and I finally collected the ingredients this week.  Of course, I’ve been thinking about it for so long that I had too many [...]]]> Mexican is one of my favorite cuisines.  Obviously I love flavor, and with Mexican, I get flavor and heat.  Even better.

I’ve been meaning to attempt my own salsa for a while now, and I finally collected the ingredients this week.  Of course, I’ve been thinking about it for so long that I had too many ideas.

So, I made two.

black bean and corn salsa

• 1 15 oz can black beans
• 1 c corn kernels
• 1 15 oz can diced tomatoes with juice
• 1/2 c onion, chopped
• 1/2 c sweet peppers, chopped
• 1 green chili, deseeded and minced
• 1 T cumin

Sauté onion in olive oil until soft.  Add peppers, sauté 2 minutes.  Add cumin, toss to coat.  Add black beans, corn, tomatoes and juice, and chili.  Simmer about 10 minutes, until tomato juice has been absorbed.  

mango and jicama salsa

• 1.5 c jicama, diced into 1/4″ cubes
• 1 mango, diced into 1/4″ cubes
• 1/3 c fresh cilantro, chopped

Combine all ingredients.  That’s it! :)

On the plate with a side of avocado.  I believe my sister’s exact words were, “This is so good; I don’t want to eat it.”

I’m going to have some avocado mousse for dessert, which means I’ll have eaten an entire avocado today.  What?  Fat?  What’s that again? 

What’s your favorite Mexican dish?

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