Hello Everyone!
Please join me on my new cooking and sewing blog Sew French! I’ll be sharing many new recipes there and stitching pretty things. I hope to see you! Click on the link: http://sewfrenchembroidery.blogspot.com/
xo ~ Jill
Hello Everyone!
Please join me on my new cooking and sewing blog Sew French! I’ll be sharing many new recipes there and stitching pretty things. I hope to see you! Click on the link: http://sewfrenchembroidery.blogspot.com/
xo ~ Jill
This is magic soup because with minimal effort you get a big reward. Everything gets put in a soup pot with some water. Voila, after about 30 minutes of simmering, a cozy and deeply flavorful soup appears.
Fresh dill compliments the creamy potatoes. A splash of wine and a pinch of nutmeg give the soup additional layers of flavor.
Makes a large pot
Some Notes:
Rapunzel No Salt Vegetable Bouillon is what I use in this soup. It has a pure, clean taste that I adore. If you can’t find it then substitute your favorite bouillon or omit the bouillon and replace the water with the same amount of your favorite vegetable broth or stock. I find them online or in Whole Foods markets.
Bob’s Red Mill Potato Starch is used to thicken this soup. It works like a charm to bring richness and texture without adding additional cream. If you’re vegan, you can omit the dairy and just thicken it with the potato starch. It’ll be great!
4 large leeks, white and pale green parts, rinsed well and chopped
4 large baking potatoes, peeled and chopped
10 cups of water
8 Rapunzel No Salt Vegetable Bouillon Cubes (see notes)
2 1/2 teaspoons of kosher salt
1/3 cup of dry white wine (optional)
1/4-1/3 cup of half and half or heavy cream
2 tablespoons potato starch mixed with two tablespoons of cold water to thicken the soup
A little grated fresh nutmeg (optional but good)
A handful of chopped fresh dill
Couple of grinds of black pepper
Place the chopped leeks and potatoes in 10 cups of cold water with the salt and the bouillon cubes. Bring to a simmer, partially covered, for about ten minutes. Add the white wine. Bring back to a simmer, partially covered. Cook for another 20 minutes or until the potatoes are soft and the leeks are tender. Stir in the potato starch and water mixture. Turn off the heat. Stir in the half and half, chopped dill, grated nutmeg and a couple of grinds of black pepper. Enjoy!
These lemony couscous cakes get their moisture and flavor from lots of scallions, the larger the better. If you can only find small scallions then just use more of them. I like to serve these cakes with my Moroccan Chickpea Tagine, my Moroccan Eggplant Tagine or a Persian Salad (recipe under salad on the side bar). But, they’re equally good with salsa, chutney, yogurt or creme fraiche and a squeeze of fresh lemon juice or lime juice. Sometimes I make them for lunch and serve them with lemon, creme fraiche and roasted veggies. Harissa is a Moroccan spice blend that gives them a little heat. You can swap the harissa for sriracha sauce or ground red pepper with good results.
I imagine they might be good with some frozen peas tossed in the mix before frying.
Makes 12 cakes
Serving Suggestions: your favorite chutney, salsa, creme fraiche, Greek yogurt, sour cream, fresh lemon juice or lime juice, Moroccan Chickpea Tagine or Moroccan Eggplant Tagine, Persian Salad
Cook the couscous according to the package directions. Fluff with a fork and set aside to cool. Add the minced scallions, the shredded cheese, lemon zest, cumin, cinnamon, harissa and dried mint. Salt to taste. Take a taste, add more salt if needed. Mix in the eggs, egg yolks and self rising flour.
Heat some olive oil in a large nonstick fry pan. I use a measuring cup to form the cakes. Using a 1/3 measuring cup, scoop up some of the mixture. Press the mixture into the measuring cup and then release the cake into your hand and pat down a little. Place the cakes in the pan. Brown on one side and then flip to brown them on the other. Be careful not to overcook them or they’ll be dry. Serve with suggestions and enjoy!
These caramelized meatball poppers come together in a flash. Finely grated onion keeps them ultra moist and tender. Ground turkey keeps them on the lighter side. Sweet and a little bit spicy, these mini meatballs are anything but boring. The sticky honey glaze, cozy cumin and spicy harissa (or sriracha), give them a Moroccan flair. They’re deliciously satisfying, hitting all the right flavor notes.
Harissa is a Moroccan spice blend containing hot peppers. If you don’t want to hunt for it then swap it for some sriracha sauce, red chili flakes or ground red pepper. Teeny Tiny Spice Company of Vermont makes a great dry harissa spice blend that I use in this recipe. Serve them with a squeeze of lime or lemon.
Meatball Popper Recipe
Makes about 25 meatball poppers
Ingredients
1 pound of ground turkey
1 medium onion, grated on the smallest holes of a box grater
1/3 cup plain breadcrumbs
1 egg
1 teaspoon of dry harissa spice (or a drizzle of sriracha sauce to taste)
1 teaspoon of ground paprika
1 teaspoon of ground cumin
1/4 teaspoon of ground cinnamon
1 teaspoon of dried mint or dried oregano
A couple of drizzles of honey
Salt to taste
Olive oil for cooking
Serving options: Squeeze of lemon or lime, plain Greek yogurt for dipping
Instructions
Mix the ground turkey with the grated onion, bread crumbs, egg, harissa or sriracha sauce, paprika, cumin, cinnamon, mint and salt. Wet your hands and form the mixture into the shape of large marbles. Heat a large nonstick fry pan with olive oil. Drop the meatballs in the pan and brown on all sides. The meatballs cook quickly, so adjust the heat as you go. Be careful not to overcook. They should be cooked through but still juicy. When they are almost finished cooking, add a couple of drizzles of honey and swirl the meatballs around in the warm honey to coat. Take off the heat and serve with any of the suggestions. Enjoy!
Please click on the link to view this recipe:
http://sewfrenchembroidery.blogspot.com/2014/08/buttermilk-berry-muffins.html
Moroccan tagines are beautifully fragrant stews made with key spices and whispers of saffron. The French are very fond of them. I make a lot of tagines! To my delight, a French woman once wrote to me to say that my tagine recipes are some of the best she’s ever tried.
This vegetarian version is quick to make. It reheats well too. Creamy chickpeas give it substance and protein. It’s particularly delicious with a dollop of creme fraiche or Greek yogurt on top. As the stew bubbles away, deliciously spicy aromas linger in the air.
I like to serve it with bulgur wheat pilaf. I use Trader Joe’s 10 Minute Bulgur to make the pilaf. I saute a large chopped onion in some olive oil with salt and pepper and then proceed with the instructions on the package of their bulgur wheat, adding Rapunzel Vegan Bouillon Cubes to the water.
When the tagine is ready, ladle it into bowls. Serve the bulgur wheat pilaf or freshly steamed rice on top. Dig your fork in and get ready for a cozy, satisfying experience.
Serves 4 with rice, couscous, quinoa, bread or bulgur wheat pilaf
Some Notes:
Secret Ingredient Alert: Chickpea flour is used to thicken the stew. I like Bob’s Red Mill brand. Mix it with equal parts water. The more you use, the thicker the stew will be. It also adds protein to the stew. You can also leave this step out with good results, but I highly recommend it. Chickpea flour is a great ingredient to keep in your kitchen. Use it to thicken all sorts of vegetarian stews and chili.
I learned about Rapunzel Bouillon Cubes from the wonderful Heidi Swanson at 101 Cookbooks. They’re vegan and just delicious. I buy them by the case online. If you don’t want to hunt for them, you can leave them out. Use your favorite vegetable broth or stock in place of the water in the recipe.
If all you have is regular yellow onions, then by all means use them. I happen to like the sweetness of a red onion in this recipe.
Serving Options: pita, naan, roti, chapati, couscous, bulgur wheat pilaf, quinoa, rice, fresh parsley, fresh mint, lemon wedges, creme fraiche, lite sour cream or Greek yogurt
Saute the chopped onions and bell pepper in some butter and olive oil with salt and pepper until soft. Add the cumin, saffron, cinnamon and mint. Stir and saute the spices and herbs for about a minute, being careful not to burn them. Add the chickpeas, tomatoes, ginger, water, bouillon cubes, turmeric, pinches of sugar or drizzles of honey and salt and pepper to taste. Stir. Bring to a boil. Reduce heat to low, cover and simmer for about 15 minutes. Add the chickpea flour and water mixture to thicken the stew (optional but so good). Cook for a minute or two longer. Adjust seasonings, adding a little bit more mint or cinnamon if needed. Serve with any of the above suggestions and enjoy!
Rapunzel No Salt Vegetable Bouillon is what I use in this soup. It has a pure, clean taste that I love. If you can’t find it then substitute your favorite bouillon or omit the bouillon and just use water or use the same amount of your favorite vegetable broth or stock.
You can use a large onion instead of the shallots.
My dad was a funny, generous and kind man. He was my best friend and my caretaker. An accountant by trade, he could do long division in his head. I didn’t inherit his talent for numbers. But I share his love of cooking and nurturing people with good food. I have many fond memories of the delicious meals he prepared for us. He was famous for his Christmas feasts which included festive punch and lots of fancy desserts.
When I was a kid, I remember him coming home from work, dressed in a jacket and tie with a bunch of tomatoes in one hand, a loaf of Italian bread in the other. He often brought us fresh mozzarella too. He’d prepare this salad with the tomatoes. We’d eat it with pillow-soft fresh mozzarella and crusty bread. It was his favorite go-to dinner on busy weeknights.
Some notes:
Make this salad with any variety of ripe tomatoes. Use one pound of small plum tomatoes, tiny grape tomatoes, cherry tomatoes or whatever kind of tomato that floats your boat. Summer heirloom tomatoes are wonderful too.
Persian cucumbers are sweet, crunchy and seedless. There’s no need to peel them as their skins are soft. If all you can find are regular cucumbers then peel them before adding them to the salad.
Instructions: Place everything in a bowl and toss to combine. Let stand for 5 minutes. Serve at room temperature with some feta crumbled on top. If you don’t love feta then the other serving suggestions are lovely too. Enjoy!
Moroccan tagines are savory stews made with spices and vegetables. A bit of a departure from the usual fare, these stews provide you with welcoming warmth and intoxicating aromas. They make for good eating.
There might seem like a lot of ingredients, but the stew is a one pot dish. If you can make vegetarian chili, you can make a Moroccan tagine. You could swap out the chickpeas for chicken or use a combo of chickpeas and chicken.
The stew reheats well for workday lunches. Keep some steamed rice and the tagine in separate containers. They can be stored in the fridge for two days. Like most stews, it gets better as it sits. If you’re like me, you may want to keep your pantry stocked with a couple of cans of chickpeas, some spices, tomatoes and rice. Then you can whip this up whenever you get a craving.
I use Pomi Tomatoes in this recipe and most of my recipes now. The company sent me some samples and I was impressed by their taste and texture. They’re 100 percent Italian tomatoes with no added salt or mysterious ingredients. They come in 26.46 ounce boxes instead of cans. I find them at Whole Foods and in my regular grocery store. You can also buy them online. If you can’t find them, use almost all of a 28 ounce can of best quality chopped tomatoes.
Garbanzo Bean Flour is a wonderful thickener for soups and stews. I highly recommend it here. Mix the flour with equal parts cold water to thicken this tagine. Viola! Instant thickener, which is never a bad thing in vegetarian stews. They often need more body, richness and voluptuousness. The stew can also be thickened by mashing a few of the beans with the back of your spoon too, but it won’t give the same luxurious results. I usually like to thicken all my vegetarian bean stews with either a garbanzo flour/water solution or a potato starch and water solution. Bob’s Red Mill sells both garbanzo bean flour and potato starch online. Bob’s Red Mill also has a gluten free version of the garbanzo bean flour. But I find both at Whole Foods and even in my regular market.
Instructions:
Cook a grain of your choice according to the package directions. Couscous, rice and quinoa are lovely with this dish.
Meanwhile, add some olive oil to a large nonstick skillet or pot and saute the onions, bell pepper and chili pepper (if using) with some salt on medium to medium high heat until soft.
When the vegetables are soft, add the bay leaves, spices, rinsed and drained chickpeas tomatoes, minced garlic, honey and the saffron threads (if using). Adjust the salt and bring to a boil. Then turn down the heat to very low and simmer, covered, for about 20-30 minutes or until the flavors meld and mellow. Remove the bay leaves. Thicken the stew with the garbanzo flour and water solution. Start with one tablespoon of garbanzo bean flour mixed with one tablespoon of cold water. If you’d like it thicker, add more of this mixture. Mash some of the garbanzo beans with the back of a spoon. Taste and adjust salt and seasonings. Serve with accompaniments. Enjoy!