Chorizo Garbanzo Stew-12 oz. chorizo (not the smoked kind, the loose kind), removed from casings-1 Tablespoon oil-1 large white onion, chopped-6 cloves garlic, minced-2 shallots, chopped fine-1 Tablespoon dried thyme-1 Tablespoon smoke paprika-cayenne pepper to taste-4 stalks celery, chopped-4 yukon gold potatoes, peeled and cubed-1/2 cup dry white wine-5 cups chicken stock-2 cans garbanzo beans, rinsed and drainedCook the chorizo in the oil in a dutch oven or large pot, breaking up as it cooks, until fully cooked. Remove meat to a plate lined with paper towels to drain. Set aside. Cook the onion in the chorizo drippings until soft and starting to brown, about 10 minutes. Add the thyme, paprika, cayenne and cook about 5 minutes. Add the celery, garlic, shallot and potatoes and cook, stirring so everything is coated with flavor, for about 10 minutes. Add the chicken stock and wine, stirring and scraping the bottom to get the browned bits up. Bring to a boil. Reduce heat and simmer for 30-40 minutes. Add the chorizo back in and heat through. Serve, garnished with paprika.
Wednesday, January 25, 2012
chorizo garbanzo stew
Friday, January 20, 2012
thai coconut noodle soup
Thai Coconut Noodle Soup-1 Tablespoon oil-5 cloves garlic, minced-thumb-sized piece of ginger, grated-2 Tablespoons minced Lemongrass (or 3 if from a tube)-2 small green chiles, chopped fine-1 teaspoon coriander-1/2 teaspoon white pepper-2 teaspoons fish sauce-1 chicken breast, sliced thin-3 cups chicken stock-1 can "lite" coconut milk-1 small can bamboo shoots, cut into matchsticks-8 medium shrimp-8 oz. flat rice noodles-20ish fresh basil leaves, julienned-lime wedges for garnishCook the garlic, ginger, chiles, lemongrass, coriander and white pepper in the oil until very fragrant (about 2-3 minutes). Add in the chicken slices and fish sauce and cook until the chicken JUST loses it's pink. Stir in the chicken stock and the coconut milk and let cook on medium heat for about 10 minutes (should be at a light simmer, not a boil). Taste soup for seasoning. Add the shrimp and noodles and remove from heat. Once the shrimp is opaque and the noodles are soft, stir in the basil and serve immediately.
Tuesday, January 10, 2012
moroccan lamb meatballs with figs
2012: Year of the Balls. You heard me. Meatballs. They are getting trendy, and it's a trend I can get behind. Who doesn't like meatballs (or bean balls for vegetarians)? Easy to make, flavorful, endless possibilities, and FUN! Kelly sensed my ball obsession before I did, I think, because she got me a whole book of them for Christmas! While I am sad that this title is already taken, so I'll never be able to write my own book called "Balls!", there are some delightful recipes in Murrills' book.
This Moroccan Lamb Meatball recipe was perfect for winter... root veggies, rich spices, sweet figs. I would definitely chop up the figs next time, though...they were a little overwhelming whole.
Moroccan Lamb Meatballs with Root Vegetables and Figs
-1 lb. ground lamb seasoned with 1/2 tsp. each of ground coriander and cumin, cayenne pepper to taste, salt & pepper.-approx. 1/2 cup flour-1 Tablespoon olive oil-3 garlic cloves, minced-1.5 teaspoon smoked paprika-1.5 teaspoon dried thyme-1 teaspoon cumin-1 teaspoon coriander-4 cups cubed root vegetables (I used 2 turnips, 4 parsnips, 6 carrots)-1 medium onion, chopped-3 cups chicken stock-1/2 cup red wine-8 oz. pkg. dried figs, stems chopped off, big ones halved-1 can diced tomatoes-handful of cilantro, chopped-lemon zest, Greek yogurt & fig balsamic vinegar for garnish (optional)
Form the lamb mixture into 1" balls and lightly dredge them in the flour. Heat the Oil in a large skillet or dutch oven and cook the meatballs until well browned and cooked through. Remove and set aside.
Add the garlic and spices to the pan and cook until fragrant. Add the vegetables and onion and cook until they all start to soften and brown, about 10 minutes. Add the stock and the wine and bring to a boil. Add the tomatoes and figs, lower the heat and let simmer for about 30 minutes. Add meatballs and let cook another 10-15 minutes. Stir in the chopped cilantro. Serve on Couscous with Greek yogurt, lemon zest and fig balsamic vinegar. Balls!
Related recipes from the archives:
Cashew Chicken balls
sausage and mushrooms
Pioneer Woman's Comfort Balls
Wednesday, January 04, 2012
new years cheers, 2011
• English Hot Pot... which taught me the glory of ham stock.
• Beer Bratwurst Mac & Cheese. Prost!
• Crockpot Chicken and Eggs. An old favorite from my early blogging days.
• A challenge is always fun. When I discovered Turnip Cakes, a traditional dim sum item, I fell in love. I had to have more. So I made some. It was quite the endeavour, but it payed off.
• 2011 was the year of Knuckles Handerson... my hand. He visited lots of places with me, including restaurants! Meet Knuckles in this post, and follow him on twitter and tumblr. :D
• Don't worry, Knuckles did not replace Skank Ham. She was alive and kicking all through 2011, and will be doing the same in 2012.
(this is not to say other years weren't good... I just didn't write recaps...)
Cheers to you!! Happy 2012 everyone!