Day Thirty: Pozolé

This Mexican pork stew dates all the way back to the Aztecs. It was and still is made with whole kernel hominy and served for special occasions. It can be made red with ancho or guajillo chili or green with tomatillo salsa verde. 

Ingredients

2 (14.5 ounce) cans chicken broth
1 cup salsa verde
2 pound pork stew meat
1 large onion, diced
2 cloves garlic, minced
1 bay leaf
2 teaspoons dried Mexican oregano
1 tablespoon ground cumin
1 (7 ounce) can diced green chiles
2 (15 ounce) cans hominy

Garnishes

medium thin-sliced radishes
chopped avocado
plucked fresh cilantro
lime wedges

Prep

Sauté the pork chunks, in a large pot or Dutch oven, turning or stirring to brown all sides. Add garlic, cumin, oregano, and chicken broth and stir. Add the salsa verde and the liquid from the hominy. Bring to boil (stir every minute or so), lowering heat to simmer for 40 minutes. Add the Hominy and continue simmering another 20 minutes. Add water or more chicken broth if necessary to maintain soupy stew consistency. Don't overcook or allow to mush-up. Served garnished with your favorite toppings.

Salsa Verde

Great with chips, on enchiladas, and in soups or stews. Delicioso!

Ingredients

1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste

Preparation

1 Remove papery husks from tomatillos and rinse well.

2a Oven Roasting Method: Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2b Pan Roasting Method: Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

3 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Yield: Makes 3 cups.

*Note: Keep the seeds of the peppers for a spicier salsa.

Day Twenty-Nine: Maryland Crab

This is a Baltimore staple and really delicious. If you like crab and tomato-based soups, give this one a try.

Soup by The Dogwood Restaurant, Photo by yours truly

Maryland Crab Soup


3 carrots, peeled and chopped
1 medium yellow onion, peeled and chopped
1 stalk celery, trimmed and chopped
1 cup fresh corn kernels (about 2 ears)
1 cup fresh or frozen lima beans
1⁄2 cup fresh or frozen peas
4 tbsp. worcestershire sauce
2 tbsp. Old Bay Seasoning
1 1⁄2 tbsp. dry mustard
Pinch red pepper flakes
1  28-oz. can whole peeled plum tomatoes
1 lb. jumbo lump crabmeat
Salt and freshly ground black pepper

1. Combine carrots, onions, celery, corn, lima beans, worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.

2. Add crabmeat to soup and simmer 45 minutes more, stirring often. Season to taste with salt and pepper.

Day Twenty-Eight: Creamy Avocado and Chicken Soup

Anyone who knows me well knows I do not like avocado; I just cannot get passed the texture. However, I decided to try this recipe from Food & Wine because the avocado is completely pureed. I seem to be alone in my disdain, so if you're an avocado lover, try this one! I'll update to let you know how it comes out.

Courtesy of Food & Wine

Ingredients

3 1/2 tablespoons cooking oil
4 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 clove garlic
1 jalapeño chile, seeds and ribs removed
2 ripe avocados, preferably Haas, skin and pit removed
1 tablespoon lime juice
1/4 teaspoon Tabasco sauce, plus more to taste
3 1/2 cups water
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped
3 cups canned low-sodium chicken broth or homemade stock
1 pound boneless, skinless chicken breasts (about 3), cut into thin strips

Preparation


1. On a baking sheet, spread the tortilla strips with in a single layer. Drizzle the strips with oil and sprinkle with sea salt. Bake at 350 degrees until golden and crispy.

2. In a blender, combine the garlic, jalapeño, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.

3. Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.

Day Twenty-Seven: Thai

It's no secret that I love all Asian cuisine. It is even less of a secret how I feel about the wonderful spice concoction known as curry! This recipe is from the March edition of Bon Appetit. If you don't have a subscription you're missing out! One of my favorites for sure and the iPad app is stunning with so many extras! Now that I'm done with my shameless promo, here is yet another wonderful recipe for all the Thai loving folks like me! Enjoy!

Chicken Khao Soi

Ingredients

Khao Soi Paste
4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2-inch piece ginger, peeled, sliced
1/4 cup chopped cilantro stems
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder

Soup
2 tablespoons vegetable oil
2 14-ounce cans unsweetened coconut milk
2 cups low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
1 pound Chinese egg noodles
3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
1 tablespoon (packed) palm sugar or light brown sugar
Kosher salt

Garnishes

Sliced red onion
Bean sprouts
Cilantro
Crispy fried onions or shallots
Chili oil
Lime wedges

Preparation

Khao Soi Paste
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.

Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
Soup

Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.

Meanwhile, cook noodles according to package directions.
Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Read More http://www.bonappetit.com/recipes/2013/03/chicken-khao-soi#ixzz2LDbUGf1J

Day Twenty-Six: Bacalao

Puerto Rican Fish Stew

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 pound flaky white fish, such as haddock, tilapia or cod, cut into 1 1/2-inch pieces
1 14-ounce can diced tomatoes
1 Anaheim or poblano chile pepper, chopped
1/4 cup packed chopped fresh cilantro
2 tablespoons sliced pimento-stuffed green olives
1 tablespoon capers, rinsed
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup water, as needed
1 avocado, chopped (optional)

PREPARATION

1. Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.

2. Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using)

Day Twenty-Five: Brazilian Black Bean Stew

Brazilian Black Bean Stew

Leave out the chorizo for a vegetarian version.

Ingredients
Original recipe makes 6 servings

 1 tablespoon canola oil
 1/4 pound chorizo sausage, chopped
 1 medium onion, chopped
 2 cloves garlic, minced
 2 (1 pound) sweet potatoes, peeled and diced
 1 large red bell pepper, diced
 2 (14.5 ounce) cans diced tomatoes with juice
 1 small hot green chile pepper, diced
 1 1/2 cups water
 2 (16 ounce) cans black beans, rinsed and drained
 1 mango - peeled, seeded and diced
 1/4 cup chopped fresh cilantro
 1/4 teaspoon salt

Directions

1. Heat the oil in a large pot over medium heat, and cook the chorizo for 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.

2. Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Day Twenty-Four: Pho Tom

I don't know why I didn't post this sooner! I love pho! I will say that the broth is what makes pho special and coaxing the proper flavors into is a labor of love whether you're making pho bo (beef), pho ga (chicken), or pho tom (shrimp). Most chefs make a master stock that they freeze and use as needed

Ingredients

Shrimp Stock

2 pounds shrimp shells
2 quarts water
1 onion, unpeeled, quartered
2 ribs of celery, leafy tops included, chopped rough
4 cloves of garlic, smashed and unpeeled

Instructions

Add ingredients to stockpot and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and let cool. Use immediately, refrigerate or freeze.


Soup Broth

2 Tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts shrimp stock
½ onion
1 3-inch chunk of ginger, sliced and smashed with side of knife
1 to 2 Tbsps. sugar
1 to 2 Tbsps. fish sauce
1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)


Accompaniments:

1 lb. shrimp, peeled, deveined and blanched
2 cups bean sprouts, washed and tails pinched off
Fresh cilantro leaves and tender stems
½ cup diced green onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice

For the Broth: Heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes, stirring frequently.  Spoon the spices into a large pot, add all the remaining broth ingredients and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently. Taste and adjust seasonings if preferred. Strain the broth and discard solids.

In the meantime, prepare the noodles as per directions on the package. I usually soak my bahn pho noodles in cold water for an hour to soften them. If you cook them too long and add them to the hot broth they become mushy (trust me I learned the hard way with pho and pad thai). Add the noodles and shrimp to a serving bowl and pour the boiling broth over them. The broth will cook the noodles and shrimp. Add other accompaniments and serve.

Day Twenty-Three: Crab Chowder

Taking advantage of the lump crab readily available here in Baltimore, I wanted to make a crab soup. I had Maryland crab soup just a couple weeks ago and it was delicious, but I wasn't ready to have it again so soon. You can never go wrong with chowder so I decided to try this crab and corn soup.

Courtesy of Taste of Home

Crab and Corn Chowder

Ingredients

1 medium onion, chopped
5 tablespoons butter
1/3 cup all-purpose flour
3-1/2 cups milk
4 bacon strips, cooked and crumbled
1 can (16 ounces) lump crabmeat
2 medium potatoes, diced
1 small green peppeer, chopped
1 celery rib, chopped
1 can (8-1/4 ounces) whole kernel corn, drained
1 cup half-and-half cream
1 bay leaf
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper

Directions

In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

Day Twenty-Two: Asian Stew

This is a labor of love for sure and probably not the most economical meal! However you can't beat this winning combination of Asian flavors! Splurge a little; try it on a special occasion.

Courtesy of Food and Wine

Short Rib Stew with Caramelized Kimchi

1/2 cup low-sodium soy sauce
3 tablespoons chopped garlic
1 tablespoon minced fresh ginger
1 small Asian pear, grated (1/4 cup)
1 teaspoon freshly ground pepper
2 scallions, thinly sliced, plus more for serving
1/4 cup toasted sesame oil
6 pounds English-cut beef short ribs (twelve 4-by-2-by-2-inch pieces)
2 tablespoons canola oil
1 small onion, finely chopped
1 quart low-sodium chicken broth
1 large daikon, peeled and cut into 1 1/2-inch chunks
4 large carrots, peeled and cut into 1-inch chunks
2 baking potatoes (1 1/2 pounds), peeled and cut into 1-inch chunks
2 cups (12 ounces) chopped napa cabbage kimchi
4 radishes, thinly sliced
Steamed white or brown short-grain rice, for serving

1. In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions and 2 tablespoons of the sesame oil. Add the ribs, turn to coat and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.

2. Heat the canola oil in a large Dutch oven or enameled cast-iron casserole. Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes. Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.

3. Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes. Return the ribs and any accumulated juices to the pot. Add the reserved marinade, broth and 6 cups of water; bring to a boil. Cover and simmer over moderately low heat for 1 hour, skimming occasionally. Uncover and simmer for 1 hour longer, stirring and skimming occasionally.

4. Add the daikon, carrots and potatoes to the stew and sim­mer briskly until the meat is very tender, the vegetables are tender and the sauce is thickened, 30 minutes longer.

5. Meanwhile, in a medium nonstick skillet, heat 1 tablespoon of the sesame oil over moderately high heat. Add half of the kimchi and cook, turning occasionally, until golden and lightly caramelized. Transfer to a plate. Repeat with the remaining sesame oil and kimchi.

6. Serve the stew topped with the kimchi and radishes and garnished with sliced scallions. Serve with steamed rice.

Day Twenty-One: Chicken Vegetable Soup

Courtesy of Taste of Home

Chicken Vegetable Soup

1 lb boneless skinless chicken breasts, cubed
2 cups chicken broth, divided
1 tsp Italian seasoning
1 garlic clove, minced
1/4 tsp paprika
4 small red potatoes, cubed
3 small carrots, cut into 1/2 inch pieces
5 celery stalks, cut into 1/2 inch pieces
1 medium onion, cut into wedges
2 tbsp chopped celery leaves
2 tbsp all-purpose flour
2 tbsp fresh parsley, minced
1 1/2 tsp lemon juice

In a large saucepan, combine the chicken, 1 3/4 cups broth, Italian seasoning, garlic, and paprika. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Add the potatoes, carrots, celery, onion, and celery leaves, Bring to a boil again. Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender. In a small bowl, combine the flour and remaining broth until smooth; gradually add to pot. Bring to a boil again; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice.

Day Twenty: Slow Cooker Vegetarian Stew

There's something about curry! I can't get enough! So here is yet another stew with curry. This one comes from Betty Crocker; it's vegetarian (can be vegan with a few substitutions) and a slow cooker recipe! Win!

Curried Sweet Potato and Lentil Stew

3 cups peeled sweet potatoes, cubed
1 small onion, finely chopped (1/4 cup)
1 1/2 cups ready-to-eat baby-cut carrots
3/4 cup dried lentils, sorted, rinsed
2 teaspoons olive or vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon finely chopped ginger root
1 clove garlic, finely chopped
1 can (14 oz) vegetable broth or 1 3/4 cups chicken broth
1 1/2 cups frozen cut green beans, thawed
1/2 cup plain fat-free yogurt

1 In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots and lentils.
2 In 8-inch skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, ginger  root and garlic; cook 1 minute, stirring constantly. Stir in broth. Pour mixture into slow cooker; stir.
3 Cover; cook on Low heat setting 5 to 6 hours.
4 Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender. Serve topped with yogurt.

Taco Tuesday: Al Pastor

This was my Superbowl meal. One of the best parts about being from Southern California is the Mexican food. Not the tex mex versions sold at chain restaurants, but grandmas recipes that are sometimes made in the back of a truck! Here's a favorite originating from Puebla, Mexico.

Tacos al Pastor

Ingredients

4 dried guajillo chiles (about 1 ounce)
1 dried ancho chile
2 dried chipotle chiles
1 cup fresh or canned pineapple, chunks
1/4 cup pineapple juice
1/2 fresh lime, juice
1/2 teaspoon dried Mexican oregano
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon garlic powder
2 tablespoons vegetable oil, plus more for grilling
2 1/2 pounds boneless pork shoulder, cubed
1 large Spanish onion, sliced

Directions

1. Stem and seed all of the dried chiles and place them in a microwave-safe bowl. Cover with water and microwave at high power until softened, about 3 minutes. Let cool slightly, then drain and transfer to a blender. Add the pineapple juice, lime juice. In a spice grinder, grind the oregano, cumin, coriander, or garlic powder. Add the spice mixture to the blender and blend until smooth.

2. Transfer the marinade to a saucepan. Add the 2 tablespoons of oil and cook over moderate heat, stirring constantly, until very thick, about 5 minutes; let cool. Transfer the marinade to a large resealable plastic bag. Add the pork and onion and seal the bag. Refrigerate overnight.

3. Heat grill pan or griddle, sprinkle with oil. Add pork, onions, and pineapple to skillet or griddle. Cook in batches (if need be) until dark golden brown on all sides and cooked through, about 15 minutes. Serve on corn tortillas with extra chopped onion, fresh cilantro, and fresh lime juice.

Day Nineteen: Chorizo Stew

I absolutely love chorizo; Mexican, Spanish, and Argentinian, you name it I want it. Ran across this gem of a recipe on Epicurious. White beans and chorizo seems like a great combination. It calls for Mexican chorizo, but I may use Spanish.

Chorizo and White Bean Stew
Bon Appétit  | February 2013
by The Bon Appétit Test Kitchen

Ingredients

2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)

Preparation

Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate. Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes. Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

Day Eighteen: Alternative to Chicken Noodle Soup

I don't care for chicken noodle soup; I know know weird right? But this is from a women who would never eat chocolate cake but will indulge in the occasional brownie; contradictory I know. Anyway, I used to enjoy chicken noodle soup as a child but I haven't had any in years and haven't wanted any. I have always liked chicken and rice soup more than noodle soup, but of course I bought noodles on sale a few weeks ago. I bought orzo. Looks like rice but it's a noodle. Perfect! Luckily I found a Betty Crocker recipe to make an alternative to chicken noodle soup.

Ingredients
1 carton (32 oz) chicken broth
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1/2 cup sliced carrots
1/2 cup chopped celery
3/4 cup uncooked orzo or rosamarina pasta (4 1/2 oz)
2 cups water
1/4 cup chopped fresh parsley
Salt and pepper to taste

Directions

1 In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.

2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.

3 Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.

4 Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.

Day Seventeen: South Indian Inspired

I was browsing different soups on Allrecipes.com and came across something I had never heard of: mulligatawny soup. Mulligatawny stew is a pepper soup that originated in South India. Today the recipe is much different from the original because it's been adapted by the English. The traditional version often included lamb and south Indian peppers, while today's alternatives include chicken or lentils (for a vegetarian option) and curry. I chose this version because it includes apples; curry and apples make a wonderful pair. (*Note: I did not use the allrecipes version. I found this recipe instead, she makes the  vegetarian version)

Mulligatawny Stew

Ingredients

1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
1 green chile pepper, chopped
1/4 teaspoon ground cinnamon
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
2 teaspoons cardamom
1 tablespoon curry powder
1 carrot, chopped
1 apple, peeled, cored, and chopped
1 large potato, peeled and diced
1 lb boneless skinless chicken thighs, cubed
8 cups chicken broth
1 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro

Directions


Heat oil over low heat in large saucepan; cook chicken until no longer pink. Add onion, garlic, ginger, chili and spices, stirring until onion is browned lightly and mixture is fragrant. Don’t over brown the onion. Add chicken stock to pan; simmer, covered, for about 15 minutes. Add carrot, apple, and potato, and simmer until vegetables are just tender. Add lemon juice, coconut milk; stir until heated through. Garnish with fresh cilantro.

Day Sixteen: Lebanese Lemon Lentil Soup

I've always enjoyed the world flavors of places near and far. Keeping up that same tradition I've found a Lebanese lentil soup that deserves trying.

Adas bil Hamod
8 Servings

 1 tablespoon olive oil
 1/2 cup chopped onions
 1 pound brown lentils
 3 cloves garlic, minced
 1 (16 ounce) package frozen whole leaf spinach
 1 tablespoon dried mint, crushed
 salt to taste
 3/4 cup lemon juice

Directions

Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot. Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

Aloo Gobi

This the most delicious way to prepare cauliflower. It's also a perfect compliment to tikka masala or tandoori. Once you try it you'll never go back to simply boiled or steamed cauliflower I guarantee it! This recipe comes from Food Network's Aarti Sequeira.

Aloo Gobi

Ingredients

2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
1 tablespoon ground coriander
1/4 teaspoon turmeric
1 cup water, divided
2 tablespoons peanut oil
1 large serrano pepper, split down the middle leaving halves attached
1 teaspoon cumin seeds
1 small head cauliflower, cut into small florets
1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
Kosher salt
2 tablespoons freshly minced cilantro leaves, to garnish


Ginger-Garlic Paste

1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil

Ginger-Garlic Paste Prep

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. 

Directions

Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.

In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.

Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.

Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.

Baltimore Winter Restaurant Week 2013: The Wine Market Bistro

The Wine Market Bistro

A friend and I went to The Wine Market Bistro last Friday for lunch. It pretty far from my house being in South Baltimore (I live in the Northeast), but was so worth the trip. It was a bustling atmosphere with friendly staff. I immediately noticed how good the food looked going out to each table. My lunch date and I both had the macaroni and aged cheddar as the starter. Topped with simple green onion the cheddar was he star of the show. The noodles were seasoned and not over cooked; very delicious and I savored every bite even after my entree came. 

I ordered the lamb burger served on wheat flatbread with cool yogurt dressing and roasted red pepper spread with tomato, alongside spicy "market" fries. Everything was stellar. While the lamb itself wasn't seasoned the accompaniments made it satisfying. 

They have a unique selection of wine as well. Plus, if you dine in the bistro you get a discount on your wine purchase, so of course I had to get a bottle or two. I will definitely be returning, probably for happy hour.

Baltimore Winter Restaurant Week 2013: The Dogwood Restaurant

Restaurant week is always a great time to try something you've never tried before. My first excursion for restaurant week: The Dogwood Restaurant in Hampden. The food is sustainable and delectable. The Dogwood strives to use locally grown organic food for their eclectic American eatery. It's a warm atmosphere with great vibes. You can feel the wonderful spirit of the place as soon as you walk in. "The Dogwood’s social mission is to transform lives one plate at a time by providing training opportunity and paid employment to individuals who are transitioning from addiction, incarceration, homelessness, and/or underemployment." 

I tried the Baltimore Crap Soup and the Mango Chicken Salad Sandwich. Both fresh and equally delicious. The sandwich was served on sunflower seed bread with mango and curry spiced chicken salad and baby spinach; an unusual, yet perfect combination. 

A place that good for stomach, good for your wallet, and good for your soul? Don't mind if I do and you should too!

     

Day Fifteen: Kicked Up Chicken Soup

A broth based soup for those cold nights. Simple, hearty, and healthy.

Southwestern Chicken Soup

1/2 lb boneless skinless chicken breast, cubed
1/4 cup onion, finely chopped
2 tbsp olive oil
2 garlic cloves, minced
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 can chicken broth
1 can diced tomatoes and green chilies, undrained
1 tsp ground cumin
1/2 salt
1/2 tsp chili powder
1/8 tsp cayenne pepper
Plain yogurt and fresh cilantro for garnish

In a large skillet over medium heat, cook the chicken and onion in oil until the chicken is no longer pink. Add the garlic; cook 1 minute longer. Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with yogurt and cilantro.