Quick Remake of Acorn Squash with Chickpeas

 

Winter squash are beginning to appear in the markets! What's that mean for Cheap not Frugal Eats? Winter squash obsession begins! 

I used my recipe Acorn Squash with Chickpeas and Adobo as inspiration for a quick dinner. I sauteed delicata squash that I then simmered in a spicy, peppery tomato sauce (Z.'s red sauce he made with New Mexico chilies) with chickpeas and a few spices. I served my squash and chickpeas over couscous. If you can measure and boil water, you can make couscous. 

I sauteed 1 cup of delicata squash about 5 minutes in a large, high-sided pan. I then toasted 1/4 teaspoon turmeric, 1/2 teaspoon cumin, and 1 teaspoon smoked paprika for 30 seconds then added 1 cup tomato sauce and about 1/2 can of rinsed and drained chickpeas. I put a lid on the pan and let simmer about 15 minutes, stirring occasionally, until the squash was tender. Meanwhile, I prepared my couscous. This meal was spicy, flavorful, and just right for a dark, overcast evening. 

What are your favorite leftover quick meal ideas?

Leftover Power: Harira-Style Stew

 

My obsession is back! I have soup on the brain. The temperatures drop slightly, we have a serious rain storm, and look what happens. Three soup posts in a row! Let me try to explain. This blog documents new recipes I come up with (or try creating, in some cases), as well as provide a place for me to share whatever I'm cooking lately.

Z. made his delicious chana masala and even after enjoying some the next day, we still had some chana masala left but no rice. What to do?

Well...in my case, I create soup.

• Leftover dal but no rice? I thin out the curry to my liking and have a delicious, spicy soup. Here's my recipe for brown lentil and yellow split pea dal that tastes great as is but would also make a great soup.
• Leftover stir-fry vegetables? How about hot and sour miso soup?
• You know I love leftover tomato sauce. Here's a tortilla soup I made from leftover red sauce and fajita fixings.
• One of my favorites: barley risotto, in this case, barley risotto with pumpkin (a great recipe idea as pumpkins will be coming into season soon!). Risotto provides a fantastic base for soup.

Z.'s chana masala provided the perfect foundation for this soup, providing a flavorful tomato and onion base. What I love about harira (here's my version) is the combination of chickpeas with lentils and the spices. I include ginger, cumin, turmeric, smoked paprika, cinnamon, a hint of nutmeg, and harissa paste.

I transformed my leftovers adding as many of the same vegetables from the original recipe as I had on hand and the same spices, just scaled down. Delicious!

I began by heating a few teaspoons of oil in large sauce pan and sauteed garlic, carrots, and zucchini, until tender. Then I toasted two tablespoons of all-purpose flour for about 1 minute before toasting the spices. I added 3 cups broth, 1 generous cup leftover chana masala, 1/2 cup cooked brown lentils. I brought this to a boil, reduced the heat, let simmer for 15 minutes, and tasted. I added a dash more salt and a generous dollop of harissa paste.  Enjoy!

Mexican Casserole

What to do with all those leftover corn tortillas?

This was a serious topic of conversation between Z. and I recently. Our corn tortillas come in a package of 72 because it's the best deal. We used to divide the package and individually freeze portions of six tortillas. Once they are reheated for fajitas, they are rather dry and fall apart easily. We are no longer inclined to freezing our tortillas; we need a new solution where semi-stale tortillas no longer matter (I knew I had you at "semi-stale").

I certainly enjoy my Tortilla Strips (which I enjoy the most on their own as a warm, salt snack) but I am looking for something that we could have for dinner. My version of Mexican Casserole is my first attempt at getting creative with corn tortillas. Z. and I love this meal! I already have one variation under my belt and have more planned as more spring produce comes into season.

This meal was great! Z. and I each had a huge dinner and leftovers for lunch the next day. With this first attempt, I wanted to see how innovative I could be with some Cheap not Frugal Eats staples. Enjoy!

Mexican Casserole

by Ace Nation

Keywords: entree vegetarian tortilla vegetables Mexican

6045331

Ingredients (serves 2-3)

• Non-stick cooking spray
• 2 tablespoons canola oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 jalapeno, seeds removed and minced finely
• 1 can corn, drained and rinsed (or 2 cups frozen corn, thawed)
• 1 can beans (red, black, pinto, or a combination), drained and rinsed (or 1 1/2 cups precooked dried beans)
• 1 15 ounce can diced tomatoes
• 2 teaspoons cumin seeds or ground cumin
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 tomato-chicken bouillon cube, if desired
• 6-8 corn tortillas
• 1/4-1/2 cup shredded cheese

Instructions

For the filling

Preheat oven to 350 degrees Fahrenheit.

Cut tortillas in half. Place in a single layer on a baking sheet and spray each side with non-stick cooking spray. Toast until lightly toasted, about 5 minutes. Remove from oven and set aside.

Meanwhile, in a large high-sided skillet, heat canola oil over medium heat.

Add onion, cook, stirring occasionally, until onion begins to develop some color, 8-10 minutes.

Add garlic and cumin to the pan, cook, stirring occasionally, until garlic is cooked through, about 5 minutes.

Add cumin, chili powder, and smoked paprika to the pan. Toast about 1 minute.

Add corn, beans, diced tomatoes, and bouillon cube to the pan. Cook, stirring occasionally, until all ingredients are heated through, 5-8 minutes.

To assemble and complete

Spray a baking dish with non-stick cooking spray. I used my 6-cup glass Pyrex dish.

Spoon about 1/2 cup of the vegetable and tomato mixture into the bottom of the dish and spread evenly.

Layer tortillas over the mixture. You can have a single layer of tortillas and there might be filling exposed or you can overlap tortillas to create a more dense dish.

Spoon another layer of vegetables over the tortillas, enough so that the tortillas are covered by a thin layer, and spread evenly.

Continue the tortilla and vegetable mixture layers until the vegetables are gone.

Spread the cheese evenly over the top layer. Bake 10-15 minutes, until the whole dish is heated through.

Enjoy!

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Bessara or Middle Eastern Split Pea Soup

I can’t tell you how many times I have stared at the bins of split peas longingly in my favorite bulk sections. They are easily stored and a great bargain for the nutrition they provide. I just didn’t have any recipes.

The first time, I bought split peas, I tried cooking a couple of cups in my slow cooker. I had no idea how to season them. I ended up with a crock-pot full of mushy, tasteless peas. Needless to say, those didn’t stick around. That was the end of my split pea buying sprees.

Now, my cupboards and shelves of are full of different varieties of legumes and peas. Z. and I enjoy red lentils, mung dal, and yellow split peas, just to name a few. I decided to take the plunge with green split peas. I bought a pound, figuring I would be more inclined to figure out something tasty to do with these things if I owned them.

I don’t like ham unless it’s cured and has an Italian name so traditional split pea soup is out of the question. I did a little more research and discovered bessara. 

Here are the reasons why you should try my variation of bessara:

• It tastes great! The earthy peas are balanced by smoky paprika and fragrant cumin.
• This isn’t a heavy, gloppy soup despite. I find the bessara has a pleasant, silky texture.
• It’s easy to make. I cook and create a lot of fussy recipes. This is not one of them.

Enjoy!

Bessara or Middle Eastern Green Split Pea Soup

by Ace Nation

6044725

Ingredients

• 1 tablespoon olive oil, plus more for garnish
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 Serrano chile, seeds removed and minced
• 2 teaspoons cumin seeds
• 2 teaspoons smoked paprika, plus more for garnish
• Cayenne pepper, to taste
• Kosher salt, to taste
• 8-10 cups broth, stock, water, or a combination

Instructions

Heat oil over medium heat.

Add onion, cook, stirring occasionally, until beginning to brown, about 10 minutes.

Add garlic and Serrano, cook, stirring occasionally, until garlic is cooked, about 5 minutes.

Add cumin and smoked paprika. Toast about 1 minute.

Add broth/water and split peas. Bring to a boil, lower the heat, and simmer, stirring occasionally, until peas are tender and falling apart.

The soup may served as is. If you would like a smoother soup, carefully blend the soup with an immersion blender or a stand-up blender. If soup is too thick, add a small amount of water or broth, about 1/8 cup at a time, until soup is desired consistency.

Serve soup garnished with a drizzle of olive oil and sprinkled with smoked paprika.

Enjoy!

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Peanut and Yam Curry

Occasionally, trying out other cooks' recipes will inspire me further. Such was the case with Autumn Sweet Potato Soup from The Shiksa in the Kitchen. I thought the soup was great but couldn't get the idea of turning it into, what I would call, a curry. I took my favorite flavors from the soup and added what is my standard spice quintet: turmeric, smoked paprika, garam masala, cumin, and coriander.

The spices and veggies in this recipe are standard for me. I have created many delicious and varied meals from these ingredients. But this particular combination, with the addition of the peanut butter and ginger created something truly special. I have to say, this is one of the best recipes I have made.

I ate my curry with millet but rice or another grain would work well. I have an idea for a fancy millet that might go great with this. But I should try it first before I share it.

MAKE THIS and enjoy!

Yam and Peanut Curry

by Ace Nation

Keywords: vegan peanut butter vegetables

Ingredients (serves 3-4)

• 1-2 tablespoons canola oil
• 1 small onion, diced
• 1 shallot, minced
• 2 red chili peppers, such as Italian frying pepper
• 2 small or 1 large yam, peeled and diced
• 2-3 cups kale, chopped
• 1 14 ounce can diced tomatoes
• 1/2 15 ounce can red beans (about 3/4 cup)
• 1/2 cup creamy peanut butter
• 1/2 cup water
• 1/2 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground ginger
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Kosher salt, to taste
• Cayenne pepper, to taste

Instructions

In a large high-sided skillet, heat oil over medium heat.

Add onion. Cook, stirring occasionally, until soft, about 8 minutes.

Add shallot chili peppers. Cook, stirring occasionally, until onions begin to brown, about 3-4 minutes.

Add yam and kale to the pan. Cook, stirring occasionally, about 5 minutes.

Add turmeric, smoked paprika, ground ginger, garam masala, cumin, and coriander. Toast about 30 seconds, no longer than 1 minute.

Add tomatoes, red beans, peanut butter, and water. Combine ingredients and bring to a boil, turn down the heat, and allow to simmer gently until beans are warmed through and the sauce has thickened.

Season to taste with kosher salt and cayenne pepper.

Serve with rice, millet, or couscous.

Enjoy!

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Dinner for One: Harira Soup

I wanted to share a delicious recipe amidst tales of travel and adventure.

Let me be clear:

• I know nothing about harira.
• I don't know anyone who has ever tried harira.
• I may know someone who has had harira but I have never heard anyone say the word "harira" or mention a similar dish.

I've had a copy of a harira recipe for quite some time, merely contemplating. Once I came across harira browsing a few cookbooks, I took the plunge and searched the internet. What I found was that all the bloggers had has much knowledge of harira as I did. The recipes also shared some similarities:

• lamb
• chickpeas
• lentils 
• tomatoes
• ginger
• cumin
• turmeric
• cinnamon
• lemon
• cilantro
• parsley

 For my creation, I decided to start with the list of common ingredients and then ad lib with my favorites. And there was some spinach in the fridge...

This pot of harira is amazing! The nuttiness of the chickpeas are complimented by the small, earthy lentils. This is definitely the time to pull out the expensive Puy lentils. The tomaotes, stock, and flour create a thick broth that made me think I was eating something richer than I was.

From top left clockwise: ginger, cumin seeds, turmeric, ground cinnamon, cinnamon stick, smoked paprika, vegetable bouillon, harissa paste.

Then there's the spices! When I'm not using meat, my trick is to go heavy on the smoked paprika to provide the illusion of the brownness that comes from seared animal flesh. The turmeric and cumin add an earthiness I can't live without, while the cinnamon and nutmeg provide a subtle warmth and fragrance. I used both cinnamon stick and ground cinnamon on purpose. Cinnamon sticks add more fragrance than taste, I think. I added a little bit of ground cinnamon to add to the cinnamon flavor. Spicy heat balances the savoriness of the cinnamon and the sweetness of the vegetables. I use harissa paste because I like its complex flavor and gentle heat but cayenne would do the trick, too. What could become heavy and confusing is brightened and tied together by ginger and cilantro. The ginger cuts through all those thick flavors and broth while adding the spiciness that only ginger can provide. The cilantro adds a freshness that makes me think of lemons in a large enough amount (no lemons in my recipe because I didn't have any). Enjoy!

Harira Soup

by Ace Nation

Keywords: soup/stew gluten-free vegan beans/lentils Middle Eastern

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 15 ounce can chickpeas, drained and rinsed
• 1/2 cup lentils (Puy, brown, or red)
• 1 14.5 ounce can diced tomatoes
• 1 onion, diced
• 2-3 carrots, peeled and diced
• 4-6 cloves garlic, minced
• 3-4 cups fresh baby spinach
• 1/4 cup all-purpose flour
• 1-inch long piece fresh ginger, grated
• 2 teaspoons cumin seed or 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg
• 2 teaspoons smoked paprika
• 2 teaspoons harissa paste or cayenne pepper to taste
• 6 cups vegetable stock or water
• Kosher salt, to taste
• 1/2 bunch fresh cilantro

Instructions

• In a large soup pot, heat olive oil over medium-low to medium heat.

• Add onions. Stirring occasionally, cook until soft and lightly browned, about 10-12 minutes.
• Add carrots, garlic, and ginger. Stirring occasionally, cook until carrots are tender, 3-4 minutes.
• Add spices and flour to pan. Cook 30 seconds then add vegetable stock/water. Combine thoroughly. Bring to a boil then lower heat to a simmer.
• Add chickpeas and lentils. Simmer gently until lentils are done, about 15 minutes.
• Add spinach and cook until wilted, about 5 minutes.
• Season to taste with harissa paste or cayenne pepper and kosher salt.
• Serve immediately with plenty of fresh cilantro.

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Dinner for One: White Beans and Turnip Greens

I bought a bunch of small, white turnips recently at the Corvallis Farmer's Market. These little turnips had a huge amount of greens attached. I actually bought these turnips mostly for the abundant greens.

Baby turnips, gai lan, and green onions from my first trip of the year to the Corvallis Farmer's Market

Before this bunch of greens, I do not know if I had ever tried turnip greens. I did a little research before cooking with turnip greens. I took away three bits of knowledge:

1. The South has a long tradition of cooking turnip greens with bacon. Sounds great!
2. Most folks commented on the bitterness of the greens and adjusted their recipe to take into account the bitterness. Frequent additions to counteract the bitterness were 1/2 teaspoon of sugar or a little bit of apple cider vinegar.
3. Most importantly, turnip greens are packed with nutrients. I had no idea! This chart from the USDA shows the estimated amount of the vitamins and minerals in turnip greens but I found this information from Self Nutrition Data to make more sense. Turnip greens are high in Vitamins A, C, K, folate, calcium, and iron, among other minerals.

I had my grocery budget to think about so bacon was not an option (I did not already have some). I will definitely be trying turnip greens with bacon in the near future.

I was using baby turnips so I knew the bitterness of my greens would not be too bad. Plus, I knew the direction I wanted to go would balance the bitterness.

 
I could have used any type of bean. If my greens were on the pungent side, the sweet creamy white beans I used would off-set the greens. I used tomatoes for three reasons:

• Tomatoes are delicious.
• As they heated up and broke down, the tomatoes would create a thin sauce.
• The acidity of the tomatoes would contrast nicely with the greens and smoked paprika I planned on using.

Now that I have made three different dishes with turnip greens (and enjoyed a few days' worth of leftovers for lunches), I have fallen in love with turnip greens. Bitter is one of my favorite flavors and the bitterness of the greens of baby turnips is very approachable. I will share the recipe where I used the delicious turnip bottoms. The greens would be great in any cuisine. I have used the greens in this recipe, a dish slightly inspired by my Go Ducks! Curry (just without the Indian spices), stir-fry, and sauteed. The greens are flavorful and have a nice texture when wilted. Try turnip greens!

I served my White Beans and Turnip Greens alongside a serving of quinoa. I could have chosen any grain or rice and it would have been just as delicious. Quinoa sounded good that day. Enjoy!

White Beans and Turnip Greens, serves 2

1-2 tablespoons extra virgin olive oil
2-3 cups turnip greens, tough stems removed, washed, dried, and chopped
1/2 15 ounce can white beans, almost 1 cup beans, rinsed and drained
1/2 onion, finely diced
1 jalapeno, seeds removed, minced
3-4 cloves garlic, minced
2 Roma tomatoes, seeds removed, chopped
1/2 teaspoon smoked paprika
1/8 teaspoon red pepper flakes, or to taste
Kosher salt

1. In a high-sided skillet, head oil over medium-low to medium heat. Add onions, season with half of the pepper flakes and kosher salt. Stirring occasionally, cook until onions are soft and translucent, about 10 minutes.
2. Add jalapeno and garlic. Stirring occasionally, cook until garlic is tender, 3-4 minutes.
3. Add turnip greens, white beans, tomatoes, and paprika, stirring very gently so not to break the beans, cook until beans are warmed through and greens are tender, about 5-6 minutes. 
4. Season to taste with remaining red pepper flakes and kosher salt. Serve with your favorite grain or rice.

Leftover Power: Turkey Croque Monsieur and Chickpea Salad

Leftovers: béchamel sauce and 1/2 can chickpeas


When I realized I would have some béchamel sauce left, I knew exactly what I wanted to with the sauce: Croque Monsieur. While I love cured pork products, I am not a big fan of ham, so I used turkey. This was a nice treat since I never buy deli meat.

The bread I used was Trader Joe's sourdough rye. This stuff is great! Just look at the color!

I had one-half can of chickpeas leftover and knew that was just the right amount for a salad. I was on my own for this part of the week so I didn't want to make something too big. This was just the right amount for dinner and a nice lunch.

A couple of tips about my melty sandwiches. Butter is a luxury in this home and we do not use margarine. I learned from  one of my favorite bloggers/cooks to use mayonnaise instead of butter for grilled cheese sandwiches. Just make sure to use a very thin layer. Works great! Another tip, use fairly low heat. This gives the cheese a chance to melt while the outside gets dark brown, crispy and not burnt. Enjoy!

Ready and waiting for the pan

Turkey Croque Monsieur

2 slices bread
2 slices turkey
1 slice Swiss cheese
2 tablespoons béchamel sauce
1-2 teaspoons Dijon mustard
butter or mayonnaise to spread on the bread

1. Heat a non-stick skillet over medium-low heat.
2. Spread a thin layer of butter or mayonnaise on one side of each slice of bread.
3. On one non-buttered side, spread Dijon mustard and béchamel sauce. Layer turkey and cheese on top of this.
4. Top with other slice of bread, buttered-side out.
5. Place sandwich in pan. Let cook until bottom is browned, about 5 minutes.
6. Turn sandwich over and cook other side until browned, about 5 minutes. Serve warm.

Chickpea Salad

1/2 can chickpeas, drained and rinsed
1/4 red onion, finely diced
2 Roma tomatoes, seeds removed and chopped
1/2 red bell pepper, seeds removed and chopped
1/3 bunch cilantro, roughly chopped
1 lemon, zest and juice
1 tablespoon white vinegar
1 tablespoon extra virgin olive oil
Kosher salt
Red pepper flakes, to taste

1. Combine all ingredients in a large bowl. Season with kosher salt and red pepper flakes to taste. 
2. Allow to chill in the refrigerator for 15 minutes or more before serving.

Roasted Cauliflower Béchamel Sauce

Inspiration: a head of cauliflower that cost $0.68/pound

I had a head of cauliflower and wanted to do something new. I started with a craving for roasted cauliflower with something creamy. I considered making a creamy roasted cauliflower soup. But I remembered recently discussing how soup is my comfort zone when trying new recipes. I began looking through recipes for inspiration. I kept finding suggestions for roasted cauliflower with a side of  béchamel for dipping or combined and baked as a gratin. Béchamel is super easy to make and the leftover sauce can be used in a number of ways. Here is my first adventure making bechamel sauce if you are curious.

I thought of a way I could take this traditional dish a step further: combine the roasted cauliflower and the béchamel. I began by roasting cauliflower and garlic. This dish would be much quicker if you just happened to have some leftover roasted cauliflower but is totally worth the time. Once cooled, I set aside 1 cup of the vegetable mixture. I placed the vegetables in a small food processor and added enough milk to process the mixture until smooth as possible. This is what I added to my basic béchamel recipe.

This sauce is delicious! The roasted veggies add a mellow nuttiness to the sauce. I love the combination of cauliflower and chickpeas so I served the sauce over chickpeas and brown rice with the remaining roasted cauliflower. What a yummy, satisfying meal. Enjoy!

P.S. In my next post, I will share how used some of my leftover Roasted Cauliflower Béchamel Sauce.

Roasted Cauliflower  Béchamel Sauce with Chickpeas and Brown Rice, serves 2

For the  béchamel:

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Kosher salt
Freshly ground black pepper
Dash or two of cayenne pepper

For the roasted cauliflower with chickpeas and brown rice:

2 tablespoons extra virgin olive oil
1/2 15 ounce can chickpeas (about 1 cup cooked), rinsed and drained
1/2 head cauliflower, chopped into bite-size pieces
4-6 (or more) cloves garlic
Kosher salt
Freshly ground black pepper

1. Preheat oven to 400 degrees Fahrenheit.
2. In a mixing bowl, combine the olive oil, cauliflower, garlic, salt, and pepper. Evenly spread the mixture on a baking sheet.
3. Bake until the cauliflower is lightly browned and tender, stirring occasionally through the cooking process, about 20-25 minutes.
4. When cool, place about 1 cup of the vegetable mixture in a food processor. Add enough milk, 1-2 tablespoons, to puree until smooth. Set aside.
5. Meanwhile, prepare the brown rice and chickpeas by cooking the chickpeas with the rice. If using canned beans or precooked beans, no need to adjust the liquid to rice ratio.
6. To prepare the béchamel sauce, begin by melting butter in a large sauce pan. Add flour and mix with butter. Stir frequently. Cook until mixture is the color of sand, depending on temperature of pan, may take 4-10 minutes.
7. Add milk and pureed roasted cauliflower mixture to pan, stir until incorporated. Slowly bring to a boil, stirring occasionally. Once sauce has reached a boil, turn heat down and simmer gently for 10 minutes.. Season with salt and black pepper.
8.  To reheat the remaining roasted cauliflower, add the cauliflower to the rice/bean mixture after the rice has cooked and is sitting with the lid on the pot the warm burner.
9. Serve the béchamel sauce over the rice, chickpeas, and roasted cauliflower.

Leftover Power: Fajita Soup

I challenged myself to make the best use of leftovers from two dinners. Z. and I had pasta with red sauce twice and there was still some red sauce left. We also had vegetables left over from some vegetarian fajitas.

When I am not exactly sure what direction I want to go, I make soup. Of course you already know of my undying love of soup. I also believe soup is a little forgiving. Anything can go in soup, especially if you just have a little tidbit left.

Fajita Soup was born! I would call this soup a cousin of Tortilla Soup. I took a little liberty with the vegetables and used my favorite spices so it has a different name. I prefer the marinara sauce to a can of tomatoes sauce in this recipe. The marinara sauce added more flavor and created a rich, red color.

I made some crispy tortilla strips to enjoy with the soup. These were so delicious they deserve their own post. I loved eating the strips as a side to the soup but I also had a few in the soup which thickened the soup slightly in a very lovely way. Enjoy!

Fajita Soup

1-2 tablespoons canola oil
1-1 1/2 cups vegetarian fajita mix *
1-2 small carrots, peeled and chopped
3 cloves garlic, minced
1/2 cup marinara sauce
1/4 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon harissa paste (or cayenne pepper to taste)
4 cups water **

Garnish: Avocado, lime juice, and crispy tortilla strips

1. In a soup pot, heat the canola oil over medium heat. Add the garlic and carrots. Cook, stirring occasionally until carrots are just tender, about 5 minutes.
2. Add the fajita mix and warm through.
3. Add the turmeric, cumin, smoked paprika, and harissa paste, stir to combine, and toast about 30 seconds.
4. Add the marinara and water. Stir and bring to a boil. Lower the heat and let simmer about 15 minutes.
5. Season with kosher salt to taste. Serve with avocado, a spritz of lime juice, and crispy tortilla strips if desired.

* This particular batch originally started out as 1/2 onion (chopped), 1 bell pepper, 1 can of corn (drained), and 1 can of black beans (rinsed and drained).

** To make soup cook more quickly, I first heat the water to boiling in a hot water kettle before adding it to the pot.

Spinach Hummus

Hummus...Me and almost everyone else on the planet loves hummus. This is one recipe that I do not understand why more people do not make from scratch themselves. Store-bought hummus costs between $3 and $4 for just a little tub of the stuff!

Just a few basic tips about my hummus recipe. I use canned garbanzo beans that I cook with the garlic before adding to the food processor, or in my case the Ninja. Even though the beans that come from the can are cooked, they still have a raw taste. Raw garlic is way too powerful for something this simple. Occasionally, I might grate one clove into the beans. I also do not add tahini. When I first tried tahini, I did not care for the flavor. Now, it's a matter that while tahini is delicious and provides some important minerals, it is a little pricey. Feel free to use tahini if you like.

Spinach hummus is a variation that Z. suggested. We were lingering over the last few scoops of my excellent hummus and thinking of new snacks we could add to our brown bag-lunches.

This is a great variation on more traditional hummus. The spinach provides a lovely green color and mellows out the flavor of the beans.

Spinach Hummus

1 15 oz. can garbanzo beans, rinsed and drained
4-5 cloves garlic, smashed or roughly chopped
3 tablespoons olive oil, more as needed
1-2 tablespoons lemon juice
3/4-1 cup fresh spinach
Kosher salt
Freshly ground black pepper
Cayenne pepper, to taste

1. In a small sauce pan over low heat, place garbanzo beans, garlic, and olive oil. Season generously with freshly ground black pepper. Stir to combine and let cook for 15-20 minutes, stirring occasionally, making sure the pan does not dry out. Add an extra drizzle of olive oil if needed.
2. Set aside and let cool to room temperature before proceeding.
3. In a small food processor, add the bean mixture, including the olive oil and garlic. Add lemon juice, salt, pepper, and cayenne to taste. Blend until mostly smooth. If needed, add a drizzle of olive oil.
4. Add fresh spinach and blend. Stopping to scrape down the sides.
5. Taste and season with salt and pepper or more lemon juice if needed.

Mediterranean Barley Salad

A single ingredient can inspire a whole meal. I knew I wanted to combine some small, lovely tomatoes I had with barley. The sweet, juicy tomatoes would compliment the chewy, nuttiness of the barley. Turns out, once again, I am not as clever as I thought (Warm Lentil Salad being an example) and  am not inventing anything new here going a Mediterranean route. After coming up with an idea, I peruse the internet to see if I am totally out of line. Here are just a few of the of the similar recipes I found: Mediterranean Barley Salad from Pink Parsley (I would have added feta if I weren't so cheap. P.S. I didn't pay for the artichoke hearts; they were a gift from someone cleaning out their pantry), Mediterranean Barley Salad with Chickpeas and Arugula from Pretty Peas (some peppery arugula does sound like an excellent addition), and Mediterranean Barley Salad with Roasted Eggplant from Family Style Food (I think I will have to try making this with roasted vegetables).

As always, I marinated the raw onions before using them in the salad. I love the flavor of onions but they can be overpowering. Right after slicing the red onion, I placed the onion in a small bowl and added 1 tablespoon lemon juice and 1 tablespoon white vinegar. I used a slotted spoon to add the onions to the barley and vegetable mixture. Crunchy, flavorful onions without the stinky breath! Enjoy!

Mediterranean Barley Salad

1 1/2 cups barley
1 15 oz. can garbanzo beans, rinsed and drained
1 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup artichoke hearts, roughly chopped
1/4 cup oil-cured olives, pits removed and roughly chopped
2 cloves garlic, finely minced or grated
Parsley, chopped
1 lemon, zested and juiced
2 tablespoons extra-virgin olive oil
Kosher salt and red pepper flakes, to taste

1. Prepare barley according to package directions. When finished cooking drain and allow to cool to room temperature before assembling the rest of the dish.
2. Combine all ingredients in a large bowl. If desired, cover and let sit in the refrigerator for 30 minutes before serving.
   

Lentil and Rice Cabbage Rolls

I thought I would share a cabbage recipe for St. Patrick's Day. This yummy recipe  was influenced by The Healthy Foodie's recipe for vegetarian cabbage rolls, particularly by inspiring me to add Dijon mustard to the filling and fennel seeds to my tomato sauce. Enjoy!

Lentil and Rice Cabbage Rolls

1 small cabbage

For the sauce:

Use your favorite red sauce thinned with 1/2 cup water or to keep the recipe very simple use Z.'s Red Sauce also thinned with 1/2 cup water, which is what I did. I added some harissa paste and fennel seeds to make it a little different.

For the Filling:

1-2 tablespoons extra virgin olive oil
1 cup cooked jasmine rice
1 cup cooked lentils*
1/2 cup rye flakes or old-fashioned oats
1/2 onion, diced
1 carrot, diced
2 tablespoons Dijon mustard
Kosher salt and freshly ground pepper, to taste

1. Preheat oven to375 degrees Fahrenheit.
2. To prepare the cabbage, cut off the bottom of the cabbage to more easily peel away each leaf. Or, carefully using a paring knife, remove the core. In salted, boiling water, blanch each leaf 1-2 minutes, or until the main stem is pliable. Remove from water and place on towels to drain. Set aside.
3.  Meanwhile, prepare filling by heating the olive oil in a large skillet over medium-low to medium heat. Add the onion and cook until soft and translucent, about 10 minutes. Add carrots and cook about 4 minutes, stirring occasionally.
4. In a bowl, combine the vegetable mixture with the rice, lentils, rye flakes, Dijon mustard, salt, and pepper. Stir until thoroughly combined.
5. Place a prepared cabbage leaf on a flat surface. Place about 2 tablespoons of filling on the leaf and rolls like a burrito. 
6. Place each roll in a baking dish. Continue until all the cabbage leaves and the filling are used. Top with desired amount of tomato sauce.
7. Cover with aluminum foil and bake 20-25 minutes. Allow to rest a few minutes before serving.

*I used lentils that I purposefully undercooked because I was worried they would become mushy in the rolls.

Black Bean-Coconut Bisque

This soup was inspired by a bowl of black bean and coconut soup the very first time I ever went to Nearly Normal's. I have not stopped thinking about this soup and finally took the plunge at trying to recreate the delicious soup. I had no idea what was in Nearly Normal's bowl of soup so I did my best at trying remake that soup. I succeeded!!!

Before I share the recipe for my Black Bean-Coconut Bisque, let me share one of my favorite memories of Nearly Normal's. I had been living in Corvallis a few months when my sister came out to visit me. For her last supper in Corvallis, I wanted to take her somewhere that was like nothing she could get in the Old Country (or Wyoming as everyone else says). I thought immediately of Nearly Normal's. Yes, it would get her out of her comfort zone (there are no dead animals on the menu) but some of the  food came in reasonably familiar shapes like burritos and (veggie) burgers.

I think my sister was immediately concerned. The sign proclaiming the restaurant's name, the only clue to the undiscerning eye that the modest two-story house we had just walked up to was indeed a restaurant. Once inside the entry way, a few boards share the daily specials or you can grab a menu, where you then walk up to the dark, wooden counter, place your order, and pay your bill. There is none of the usual bright, shiny gimmicks my sister was so used to. We could have had a seat at one of the few tables around the corner (don't run into the tree that's growing there) or upstairs where there is a lot more seating. Nearly Normal's is a favorite summertime hangout for us when we sit outside in the back shaded by lush tree branches and vines. My sister failed to see any of this. She was too distracted trying to decipher the menu. What in the world is tempeh?

While pondering my menu and future menu I mentioned the delicious falafel, great soup, fresh salads, cookies(!), and one of my favorites, Carey's Greek which is a nutty rice pilaf folded in a tortilla topped with some veggies and tzadziki sauce. Not getting much of a response I looked over at my sister. I could see her features become much more concerned the farther down the menu her eyes moved. I felt bad and wanted her to enjoy her last evening in Corvallis so I suggested we go get a burrito at a nearby chain restaurant. I didn't know which to laugh at first: the look of complete relief or how fast she ran out the door.  Well, I didn't have Nearly Normal's that evening but I felt like I was there again on my very first visit with this bowl of soup. Enjoy!

Black Bean-Coconut Bisque, serves 6

2  1/2 cups dried black beans, picked over, and soaked overnight
2 tablespoons canola oil
1 onion, finely chopped
4-6 cloves garlic, minced
1 jalapeno, seeds removed, minced
3-4 carrots, chopped
1 14 ounce can light coconut milk
8-10 cups water/vegetable stock
1/2 teaspoon turmeric
2 teaspoons curry powder
1 teaspoon cumin powder
2 teaspoons harissa paste or red pepper flakes to taste
Lime wedges, garnish
Chopped cilantro, garnish

1. In a large soup pot, heat oil over medium heat.
2. Add onions. Cook, stirring occasionally, until tender. A little color will not hurt.
3. Add garlic, jalapeno, and carrots. Cook, stirring occasionally, until carrots are tender, 5-7 minutes.
4. With water/vegetable stock nearby, add turmeric, curry powder, cumin powder, and harissa to the pot. Cook about 1 minute, toasting the spices.
5. Add water/stock and beans. Bring soup to a boil, lower the heat, and let simmer until the beans are tender, about 1 to 1 1/2 hours. Stir the soup occasionally.
6. Let soup cool enough to blend in a food processor or blender safely. In batches, using a slotted spoon, transfer the bean and vegetable mixture into the food processor or blender, saving the leftover broth. Add enough coconut milk or broth to process. Transfer to a clean pot to reheat for serving. Continue with all the beans and vegetables. Add the remaining coconut milk to the now pureed soup and thin with the reserved cooking liquid to the desired consistency.
7. Serve with chopped cilantro and lime wedges for juicing, if desired.

Spanish Potato Soup

If you finish the whole bag, potatoes can be a great frugal ingredient if you find a ten pound bag on sale. I had potatoes in my kitchen and wanted to try something new with them. I could not shake the idea of Spanish tapas out of my brain; I have no idea why. There are a few tapas recipes I have come across that utilize potatoes, such as Bravas Potatoes, La Deu Homestyle Potatoes, Tortilla Espanola. Since soup is one of my two obsessions in life (along with vinegar, of course), I decided to create a Spanish Potato Soup.

There are a few flavors and ingredients that say Spain to me. The first of these being paprika. While I do not have Spanish paprika, I made do with what I have. To create the flavor of Spanish paprika that I read about, I created a combination composed of two-thirds smoked paprika with one-third paprika (the kind many of us sprinkle on deviled eggs). I also think of tomatoes and chili peppers. I have no idea what kinds of chili peppers they would use in Spain so I used two of my favorite red peppers: cherry bomb and chimayo. The last key to a Spanish dish would be an acidic or bright flavor, like a vinegar. Instead, I used oranges! I only used 1/4th of a cup of orange juice. The sweet brightness of the oranges brought the soup together.

I used some nontraditional ingredients as well. I wanted a protein so I used black beans. No apologies here. I love black beans. I also added turmeric. Whenever I have a chance to use this vibrant, earthy spice, I am taking advantage of the situation. Enjoy!

Spanish Potato Soup

2 tablespoons extra virgin olive oil
1 onion, diced
3-4 cloves garlic,  minced
1-2 red chilies, minced
2-3 russet potatoes, skin on is preferable
1 14.5 oz diced tomatoes
1 15 oz. can black beans, rinsed and drained
1/2 teaspoon turmeric
1 tablespoon Spanish paprika (or 2 teaspoons smoked paprika and 1 teaspoon paprika)
1 teaspoon cumin
1/4 cup fresh orange juice
6-8 cups water
Salt to taste

1. Heat olive oil in a soup pot over medium-low heat. Add onions, cooking until translucent, stirring occasionally, about 10 minutes.
2. Add garlic and chilies, cooking until soft, about 5 minutes.
3. Either toast turmeric, paprika, and cumin in a small pan for about 1 minute or add to vegetable mixture and cook about 1 minute.
4. Add potatoes, diced tomatoes, black beans, and water. Bring to a boil, reduce temperature to a gentle simmer, and cook until potatoes are tender, about 30 minutes. 
5. Before serving, stir in orange juice and season with salt to taste.

White Bean and Vegetable Stew

Simple and homey are two words I would use to describe my White Bean and Vegetable Soup. Plenty of carrots, celery, and onion add lots of flavor while the buttery white beans add a hint of sweetness and creaminess.

If you take a stroll through the bulk section of the grocery store (or, if you are Winco, pummel) you may see multiple varieties of beans that are white with many different names, such as white kidney beans, cannellini beans, fazolia beans, navy beans, haricot beans, and Boston beans. Any of these would work for this recipe. Some of these names describe the same beans. My preference is to use navy beans. My palate is not refined enough to tell the difference between the flavors but I do like the texture and size of the navy beans for this stew.

Canned beans can easily be substituted for dried beans. I do love the ease of canned beans in most recipes. If you using canned or dried beans, I would still let everything simmer for a period of time. 3-4 cans of drained and rinsed beans may be used in place of the dried beans.

I use vegetable stock but plain, old water would work just as well. Chicken stock would be a tasty substitution. A combination of stock and water could also be used to add the flavor the stock while keeping the cost down.

I enjoy my bean soup to be extra thick and chunky, hence I named it a stew. If you would like something with more of a soup consistency, please add more liquid.

My favorite herb to pair with white beans is rosemary. The earthy, pine flavor and scent balances the sweet, mellowness of the white beans. I just did not have any rosemary on hand, otherwise it would have made its way into the soup pot.

I think the cayenne pepper is an important element. I do not add enough to make the stew spicy, I just add enough to balance the sweetness of the vegetables and beans. How much cayenne is needed to accomplish this and is very personal so I would let each person season their own bowl to taste.

P.S. This stew freezes very well and can easily be doubled. The recipe makes enough soup to feed me for two days plus leftovers for the freezer. Enjoy!


White Bean and Vegetable Stew

2-3 tablespoons olive oil
1 yellow or white onion, diced
3-4 carrots, peeled and diced finely
3-4 stalks celery, diced finely
4-6 cloves garlic, minced
2 cups dried navy beans
6 cups vegetable, chicken stock, water or a combination, more as needed
Kosher salt
Freshly ground black pepper to taste
Ground cayenne to taste

1. If desired, soak the dried beans overnight. Change the water several times. 
2. Heat the olive oil over medium-low heat in a large stock pot. Add the onion, season with lots of black pepper, and cook until soft, about 15-20 minutes, stirring occasionally.
3. Add the carrots, celery, and garlic. Cook until tender, about 10 minutes, stirring occasionally.
4. Add the beans and liquid, and stir to mix. Bring the mixture to a boil then turn the heat down to medium-low and let simmer 1 1/4-1/34 hours, until the beans are tender.
5. If desired, place 1/3 of the soup in a large bowl and carefully mash with a potato masher or use a food processor (please, be careful when processing hot food) until the mixture is chunky. Add back to the pot and mix. Simmer another 10 minutes then serve.

Dinner for One: Roasted Cauliflower and Garbanzo Beans

Not only is Z. out of town for work, again, leaving me to my own devices, yesterday was my dad's birthday. I couldn't make dinner for my dad since he is in Wyoming, so the next best thing was to make a dinner for myself that he would have liked. When my parents made the trek out to Oregon for my college graduation a few years ago, Z. and I made an Indian feast. Not only was this the first time I had made Indian food for my dad, I think it was the first time my dad ever had curry. He loved it! I knew I wanted to use some of my Indian spices that he enjoyed so much in his/my birthday dinner. While I was pondering what to make for dinner I kept coming back to a few recipes that I had seen in the last few weeks. One recipe was Bon Appetit's Spice-Roasted Chickpeas. Another recipe I had in mind when I was planning my dinner was this recipe from Orangette. I combined these recipes with my own tastes to create Roasted Cauliflower and Garbanzo Beans. Happy birthday, Dad! I love you!!!

A portion of the chickpeas and chopped cauliflower

It was such good looking head of garlic that I thought it deserved its own picture.

Clockwise from top left: garam masala, cumin seeds, coriander seeds, red pepper flakes

Spice covered veggies and beans waiting to be put in the oven

Dinner! I know, I need to figure out how to make food on a plate look pretty.

Roasted Cauliflower and Garbanzo Beans (for 2-3)
1/2 medium head of cauliflower, chopped into bite-size pieces
1 can garbanzo beans, drained and rinsed
garlic to taste, peeled and smashed
2 tsp garam masala *
3/4 tsp (1 tsp for me) cumin seeds *
1/2 tsp coriander seeds, optional
1/4 tsp red pepper flake (1/2 tsp for spicy)
2-3 tablespoons olive oil **

1. Preheat oven to 400 degrees Fahrenheit.
2. Toss cauliflower, beans, garlic, and spices with olive oil in a large bowl. Spread in a single layer on a sheet pan. Place in oven. Bake about 12 minutes then stir. Bake another 10 minutes or until cauliflower is tender.Enjoy!

* I love garam masala but my spice blend for this recipe doesn't focus just on the garam masala. If you want a stronger garam masala flavor, I would reduce the amount of cumin. I love cumin seeds so I went heavy on them.
** I tossed the vegetables with two tablespoons of olive oil. When I stirred them, I thought the veggies looked a little thirsty so I drizzled approximately 1/2 tbs over them.