Harvest Colors

We are approaching harvest season and I have noticed bright autumn colors showing up on my plate. Here are the high-contrast plates I’ve enjoyed this week.

Processed with VSCO with c1 presetA hummus spread featuring Stacy’s Multigrain Pita Chips and Sriracha Carrot Hummus.

Processed with VSCO with f2 presetBeautiful dark, leafy kale salad with sourdough and this bright flavored soup.

Processed with VSCO with f2 preset

Flowers from my boyfriend with tacos to match. Inspired by this recipe, we added sweet potatoes to our vegetarian entrée, and now we’ll never go back.

The Meal that was SO Good I Forgot to Take Pictures

I have always been intimidated by East-Asian cuisine. I love eating it, and will try anything no matter how spicy or unique the dish, however I have always read through recipes and thought, ‘That sounds too complicated.’ Enter: Curried Chickpeas.

This recipe strikes me as an American interpretation of Thai/Indian food. I am sure that experts in this style of cooking would be appalled by the over-simplification of the recipe, but that is what makes this meal accessible for anyone to make.

There are 4 parts to this meal: The Curried Chickpeas, Coconut Rice, Toasted Naan, and Masala Chai.

Curried Chickpeas
-2 tbsp olive oil
-1 onion, finely diced
-2 tsp curry powder
-salt to taste
-2-4 cloves of garlic, finely diced and smashed
-2 cans of chickpeas
-1 can of coconut milk
-1 c. vegetable broth
-1-2 tbsp Sriracha
-1-2 tbsp honey

First, start the rice. It will take longer, so make the rice right now. Then, start the curried chickpeas by sautéing the onion in the olive oil until caramelized. Sprinkle the curry powder over the onions and breathe deeply for 30 seconds (count them and smell the curry: it’s meditative.) Add salt and garlic, stir it all together, and then add the remaining ingredients. Let everything simmer and stew for 10 minutes, then TASTE IT. This recipe only works if you taste it and adjust the seasoning. I felt like it was just a little off, and ended up adding another 1/2 tsp of curry, sprinkle of salt, and an extra 2 tbsp of honey. The only way to know which adjustments to make is to taste it as you make it. When it is all done, serve over the coconut rice and top with cilantro.

Naan: We bought ours from the store, brushed it with olive oil, and sprinkled it with garlic salt and cilantro before toasting it.

Coconut Rice
-2 cups of rice
-2 cups of water
-1 cup of coconut milk

Put everything on the stove together and bring to a gentle boil. Immediately turn the heat down and put the lid on. Leave at a gentle simmer for 50 minutes, or whatever time the package says. Coconut milk gives rice the best flavor and texture, but admittedly we haven’t mastered this method of cooking rice. My approach is low heat, and if the rice needs more time to cook, add small amounts of water to prolong cooking time.

Masala Chai: Here I will defer to an expert. I used this recipe exactly. Follow it exactly and you will have the best spicy chai you’ve ever tasted. I always refrigerate half to add to my coffee the next day, or drink iced in the afternoon.

Simple Dinner: Roasted Sweets and Greens

2017-06-17 09.06.25 1.jpg

So simple. Ready?

Cut 2 sweet potatoes into fry-shapes. Don’t just chop down the middle! Cut the fries off the sides. It is easier.

Drop these fries into a pan with olive oil, top with salt, black pepper, and cinnamon. Roast for 20 minutes at 425°F.

Cut the florets of broccoli and add to the pan. (I like to use broccolini when I can find it!) Add salt and pepper, and pop those suckers into the oven!

Roast until the broccoli is bright green, and the potatoes are toasty.

Eat! Enjoy! Save some left overs for lunch, tomorrow.

 

Related: More Greens and Green Chile Green Chili

Green Chile Green Chili

Green Chile Green Chili with Buttery Honey Biscuits

Processed with VSCO with f2 preset

Last night decided to throw together a veggie chili for dinner. This green chili is loaded with green chile.

I convinced my boyfriend to throw together some biscuits while I invented the chili and… voilà! What a meal.

While cooking the meal, we had a low cabinet open. I shut it, and about 15 minutes later our kitten came busting out of the cabinet! He’d been in there the whole time and didn’t make a sound.

Green Chile Green Chili:

Processed with VSCO with f2 preset

Sauté 1 onion, 1 potato, 1 sweet potato, and a few cloves of garlic

Add 4 cups of water and bring to a boil and add generous teaspoond of cumin, cayenne, peppers, and salt

Processed with VSCO with f2 preset

Simmer with 1 can of rinsed pinto beans, 1 can of rinsed kidney beans, and 1/2 a can of black beans. We use Goya beans .

Green chile is something I discovered in New Mexico, and I cannot get enough! We have a 6-pack case of these massive 72 oz jars in my cabinet right now! Many grocery stores will have small cans of green chile, but nothing compares to a jar of 505 diced flame roasted green chile. Buy some and try it!

Processed with VSCO with m3 preset            Processed with VSCO with g3 preset

Dump in a heap (1/2 cup) of green chili and squeeze in a whole lime. Let the chili simmer while your biscuits bake!

Buttery Honey Biscuits:

1 Tbsp baking powder
2 1/2 tsp. kosher salt
3 tsp honey
1/2 tsp baking soda
4 c. flour
1 1/4 c cold butter
1 1/4 c milk

Mix dry ingrediates

Cut butter into the mixture

Add milk and honey, mix until combined.

Processed with VSCO with f2 preset

Form into biscuit shape and set on parchment lined pan.

2017-03-08 08.41.42 1.jpg

Brush with butter and bake at 400° F for 10-15 minutes.

Processed with VSCO with f2 preset

Enjoy with good company and a cold beverage… the “fire extinguisher” for the green chile, if you will!