I know that title is soooo long, but I felt like each ingredient really deserved to be highlighted because wow are they great together. And I’m usually a little meh on chickpeas and just sorta like sweet potatoes mostly — together with this lovely browned chicken and bright delicious sauce though, it was such a lovely tasty surprise!

braised chicken thighs in tomato honey ginger with sweet potatoes and chickenpeas

Chicken in Tomato Honey Ginger sauce with Sweet Potatoes & Chickpeas
via food52

1 tablespoon olive oil
4 medium chicken thighs (bone-in, skin-on), about 2 pounds
Kosher salt and freshly ground pepper
2 shallots
2 garlic cloves
1 (1-inch) piece peeled ginger
1 medium sweet potato
15 oz can chickpeas
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
1 tablespoon honey
1 tablespoon tomato paste
1 cup chicken broth
2 tablespoons orange juice
Torn mint leaves for garnish, optional (I subbed parsley and it was great!)

Heat oil in a large heavy skillet over medium-high. Season chicken with salt and pepper and add to skillet. Brown chicken in hot oil, skin-side down, about 7 minutes. Set chicken aside. (Reserve skillet and fat in pan.) While chicken browns, finely chop shallot, garlic and ginger. Thinly slice sweet potatoes and set aside. Raise heat on reserved skillet to medium-high. Add chopped shallot, garlic, ginger, turmeric, paprika and cinnamon and cook, stirring, 1 minute. Add honey and tomato paste and cook, stirring, 1 minute. Stir in chicken broth and add chicken to pan, covered with sweet potato slices and chickpeas. Cover and simmer chicken until cooked through, 10 to 12 minutes. Before serving, stir in orange juice and scatter mint over servings.

My husband is a HUGE pickle fan and has been on a roll with pickling lately. He started just last month and we’ve already eaten our way through jar after jar of deliciousness. But he really topped himself this week with these amazing sesame ginger pickles. They are super fresh and crunchy and packed with flavor! We served them as an appetizer to our favorite Paleo Chicken Pad Thai. We almost ate an entire jar each (and some the next night too!). This is a super simple recipe, great for beginning picklers.

sesame ginger pickles 01

Sesame Ginger Pickles
via The Joy of Pickling

1 lb Asian or pickling cucumbers (about 3/4 inches in diameter)
1 teaspoon pickling salt
1 scallion, cut into 1 inch lengths then slivered
1-inch piece fresh ginger slivered
1 to 2 fresh jalapeños, seeded and slivered
3 tbs rice vinegar
5 tbs soy sauce
1 tbs sesame oil

Halve the cucmbers lengthwise and then cut them into 1-inch long pieces. In a bowl, toss the cut cucumbers with the salt. Let them stand at room temperature one hour. Drain the cucumbers and return them to the bowl. Mix them with the scallion, ginger and jalapeños. In another bowl, stir together the vinegar, soy sauce, and oil, and pour the mixture over the cucumbers. Cover the bowl with plastic wrap (he transferred them to mason jars here). Let the pickles stand at room temperature for 2 to 3 hours, or in the fridge for 24 hours, turning the cucumbers occasionally. The pickles will keep in the fridge for about a week (day 3 today, and they’re still delicious and crunchy!)

sesame ginger pickles 03

(ps) this is how much my husband loves pickles…. meet Mr. Pickle:

mr pickle

I love this twist on a typical corn chowder! So much healthier too! With coconut milk instead of your traditional heavy cream, this soup has a satisfying heartiness without all the extra heaviness. And with a little chili pepper, it has just the right amount of kick. Might even toss in a bit of chicken next time for some extra protein. This is an awesome base for so many great additions, but is definitely delicious all on it’s own!

thai corn chowder

Thai Inspired Corn Chowder
via the kitchn

1/2 yellow onion, diced
2 medium Russet potatoes, peeled and cut into 1/2-inch cubes
1 Thai chili pepper, finely chopped, optional
3 tablespoons finely grated lemongrass
4 cups corn kernels (frozen or fresh from 4 corn cobs)
4 cups chicken or vegetable broth
13.5 oz can coconut milk (1 2/3 cup)
Olive oil
Salt to taste
Roughly chopped cilantro and lime wedges, for serving

Coat the bottom of a large pot with olive oil and place over medium heat. Once the oil is hot, add the onions and a pinch of salt. Sauté until translucent. Stir in the potatoes, chili pepper, lemongrass, and a pinch of salt. Add a splash of broth, cover, and cook until the potatoes can be easily pierced with a fork, 5 to 8 minutes. Remove the lid, stir in the corn and cook another two minutes. Add the remaining broth and bring to a simmer, then remove from heat. Stir in the coconut milk. Serve warm, garnished with cilantro and lime.

This was a lovely brunch this weekend! Packed with veggies and super hearty, SO MUCH better than my usual boring scramble. A little messy the first go around, but once I figured out to set the top before flipping, it turned out magnificient.

spanish tortilla

Spanish Tortilla with Roasted Red Peppers and Asparagus
adapted from whole foods

3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
1 3/4 pound red or yukon gold potatoes, unpeeled, cut into 1/2-inch cubes
1/2 teaspoon kosher or sea salt, to taste
1/2 teaspoon fresh ground black pepper
1 cup asparagus, chopped into 1/2 in pieces
1 cup thinly sliced roasted red peppers, drained well
8 eggs, lightly beaten

Heat 2 tablespoons of the oil in a large nonstick pan over medium-high heat. Add garlic and onion, and cook about 2 minutes. Add potatoes, salt and pepper, stir well, cover and cook, stirring occasionally, until potatoes are just about tender, about 15 minutes. Add the asparagus and cook 3-5 minutes more, until it’s just al dente. Transfer to a large bowl and let cool about 10 minutes. Stir peppers and eggs into potato mixture, once it’s cooled. Wipe the skillet clean.
Heat another 1 1/2 teaspoons of the oil over medium heat. Transfer potato mixture to the skillet and cook, running a spatula around the edges and gently shaking occasionally to prevent sticking, until eggs are set and bottom is golden brown, 12 to 14 minutes. Place a lid or large plate over the top for the last 4-5 minutes of cooking to set the top. Carefully invert onto a large plate. Heat remaining oil in the skillet and slide tortilla back in, cooked side up. Cook about 5 minutes or until golden brown. Transfer tortilla back to the plate and let cool at least 10 minutes. Slice into wedges and serve.

 

So, so delicious and so easy! This was the perfect side to a bit of chicken this week. I had a few radishes in the fridge leftover from the weekend that I rolled in olive oil & salt and tossed on the pan too. I almost didn’t touch the chicken, this veggie mix was awesome. And the vinegary parsley oil paired with each so perfectly. I love an easy veggie side that’s really just a few minutes in the oven – minimal prep is my fave.

roasted acorn squash with carmelized shallots

Roasted Acorn Squash & Caramelized Shallots with Parsley Oil
via with food and love

2 large acorn squash
6 – 8 large shallots
1/4 cup parsley, chopped
1/4 cup olive oil
2 teaspoons apple cider vinegar
1/4 teaspoon sea salt & more for finishing
pinch ground pepper

Preheat the over to 400 degrees and line a baking tray with parchment paper (or foil). Half the squash & scoop out the seeds, then quarter the squash so you have 8 pieces. Trim the ends of the shallots and peel the thinnest outer layer off. Arrange the squash (with one of the cut edges down) and shallots together on the baking tray, rub them gently with a little olive oil and pinch of sea salt. Roast for 15 minutes, the edges that are down should be golden brown. Flip the squash to the other cut edge and flip the shallots, roast for another 15-20 minutes. The shallots should be beautifully caramelized and the squash should have brown edges and soft centers, if they need a little more cooking, lower the heat to 350 and continue cooking until satisfied. As the squash and shallots are cooking you can prepare your parsley glaze. In a small mixing bowl combine the chopped parsley, olive oil, apple cider vinegar, sea salt and pepper. When the squash is done cooking immediately rub the mixture all over each piece and serve warm!

Still on a soup kick! My darling husband made this one for me. It was wonderful to come home on such a cold night to a warm house and a warm meal. This spicy, creamy, hearty stew really hits the spot. Great job babe!

sausage potato spinach soup

Sausage Potato & Spinach Soup
via damn delicious

1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth
1 bay leaf
1 pound red potatoes, diced
3 cups baby spinach
1/4 cup heavy cream

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Serve immediately.

One of the things I did over the holidays was make stock. Lots and lots of stock. Which led to many soups and stews over the past few weeks. We made a lot of old favorites (like split pea and turkey noodle), and a few new ones! This beef noodle stew is a rich hearty classic that I’d been craving for a while. There’s just something about a rich beefy stew when it’s freezing outside – warms and fills you up in the most satisfying way.

beef noodle stew

Beef Stew with Noodles
via martha stewart

1 tablespoon vegetable oil
2 pounds boneless beef chuck, cut into 1/2-inch cubes
Coarse salt and ground pepper
1 medium onion, sliced lengthwise
2 tablespoons all-purpose flour
4 cups beef, turkey or chicken broth
1/2 pound carrots, cut into 1-inch chunks
2 medium russet potatoes, peeled and cut into 1-inch dice
2 cups egg noodles
3 tablespoons finely chopped fresh parsley
1 teaspoon red-wine vinegar

In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion just begins to soften (reducing heat if necessary), about 3-5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (careful not to burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes. Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.

Slightly spicy, perfectly lemony delicious roasted chicken is what this should be called. I made this on a Sunday night, but there was so little prep, it could be easily managed after work one night. I served it with my favorite risotto (that I haven’t made in 3 years!! due to an inability to track down escarole). This wonderfully flavored chicken was the perfect balance to the warm, creamy side dish. It has just the right about of bite and tang.

roasted chicken with lemon and oregano

Roasted Chicken Thighs With Lemon And Oregano
via bon appetit

1 lemon
4 large or 8 small skin-on, boneless chicken thighs
Kosher salt and freshly ground black pepper
3 teaspoons olive oil, divided
3 sprigs oregano
1 tablespoon minced shallot
1/2 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1/4 cup dry white wine (such as Sauvignon Blanc)
1/2 cup low-sodium chicken broth

Preheat oven to 425°. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.

You know, I really like meatballs, but I never thought I’d truly be wowed by them until tonight. And I mean WOW. I’m actually speechless. This is not a flavor combination that I would have thought to put together, but it totally knocked my socks off. And I snuck in a little extra goodness with the addition of a little spinach in the mix; it added just the right amount of green to the meat & grains. SO excited for these leftovers, and to expand my spice horizon a bit more! I’m thinking I might double the sauce next time, because personally I love a ridiculous amount of sauce and want to smother the rice as well as the meatballs, but maybe that’s just me! And a dollop of plain yogurt at the end could be great too… hmmm….

Garam Masala Spiced Meatballs with Buttery Marinara_1

Garam Masala Spiced Meatballs with Buttery Marinara
via bev cooks

for the meatballs:
2 slices grainy bread
1/4 cup milk
1 pound ground turkey
2 cloves minced garlic
2 Tbs. minced parsley
1 Tbs. minced shallot (or about 1/2 small shallot)
1 Tbs. garam masala
1/2 tsp ground turmeric
1 egg
1/4 tsp kosher salt

for the marinara:
28oz can crushed (San Marzano, if they’re available) tomatoes
3 cloves sliced garlic
1 white onion, cut in half
4 Tbs. butter
1 tsp dried oregano

1 cup white rice (jasmine or basmati)
a couple of handfuls of baby spinach
additional minced parsley for garnish

Pulse the bread in a food processor until it becomes crumbly. Place the crumbs in a small bowl and pour the milk over it. Combine with your hands until the bread is moist. In a large bowl, place the turkey, garlic, shallot, parsley, garam masala, turmeric, egg, and parmesan cheese. Add the bread mix and salt. Combine with your hands. Form 1-inch balls and place them on a tray or plate until you’re ready to cook (mine sat for about an hour).
Add the onion halves, crushed tomatoes, garlic, butter and oregano to a large pot. Let simmer on low for about 45 minutes. In the meantime, cook the rice as directed.
Also in the meantime, heat a little oil in a large skillet over medium high. Add the meatballs and sear on both sides until you get some good browning. Once browned, transfer the meatballs to the sauce to finish cooking, about 20 minutes. Fish out the onion halves if you need to make room. Give a pinch of salt to the sauce at the very end. Spoon the rice into bowls and top with a handful of spinach. Dish the meatballs and a nice spoonful or two of sauce over the top. Finish with a sprinkle of parsley and serve hot!

Garam Masala Spiced Meatballs with Buttery Marinara_2

Success! My first attempt at beef bourguignon was not only successful, but completely delicious. While I haven’t tackled the only-and-only Julia Child’s recipe yet (I think the movie did scare me a bit), the recipe below was still a labor of love, just with a little less labor but all of the goodness. It’s definitely a Sunday meal, but not quite the behemoth it was made out to be. Instead of the classic pot roast, this will always be my go-to. And with a nearly full bottle of cognac now gracing my counter, I think I might just have to make this once a month. Dinner party anyone?

beef bourguignon

Beef Bourguignon
via food52

3 pounds beef chuck, cut in 2-inch chunks
Kosher salt
Freshly ground black pepper
5 tablespoons olive oil
1/2 cup cognac
4 large carrots
1 large yellow onion, cut in chunks
4 large garlic cloves, smashed
1 750 ml. bottle full-bodied red wine
1 cup beef stock
1 6 oz. can tomato paste
2 teaspoons dried thyme
10 ounces pearl onions, peeled
1/2 pound white mushrooms, halved (quartered if large)
1 tablespoon brown sugar

Preheat oven to 325 F. Pat meat dry. Season all over with salt and pepper. Heat 2 tablespoons olive oil in large Dutch-oven or oven-proof pan with lid over medium-high heat. Working in batches, add beef to pan in one layer. Brown on all sides. Transfer beef to a bowl. Add cognac to pan and deglaze pan over medium-high heat, scraping up bits. Allow to reduce by half. Pour cognac over beef.
Coarsely chop 2 carrots. Heat 2 tablespoons olive oil in same pan. Add chopped carrots, onion and garlic. Sauté 3 minutes over medium heat. Add beef with cognac, wine, stock, tomato paste and thyme. (Beef should be covered by the wine and stock. If not, add more wine or stock to cover.) Bring to a boil, reduce heat to low and cook 2 minutes. Cover and place in oven. Bake until meat is very tender, 2 1/2 -3 hours.
About 30 minutes before beef is done, cut remaining carrots in 1/2″ slices. Steam or blanch carrots until crisp tender; drain. Heat 1 tablespoon olive oil in skillet over medium heat. Sauté pearl onions and mushrooms until light golden brown. Remove beef from oven. Strain liquid from stew into a saucepan. Separate beef from the cooked vegetables and discard vegetables. Boil liquid until reduced by half and thickened to a sauce consistency, skimming fat from surface. Add sugar. Season to taste with salt and pepper. Add beef, carrots, pearl onions and mushrooms to stock. Simmer 15 minutes to heat through. Serve in warm bowls.
Beef Bourguignon may be prepared up to two days in advance. Cover and refrigerate. Before reheating, discard any solidified fat from surface. Reheat over medium-low heat on stovetop or in a 325 F oven.