Butternut Squash and Chickpea Stew with Couscous

Sounds random, but this stuff rocks! There is this sweet and savory balance to it from the combination of the squash, raisins, spinach, onions and tomatoes. Either way, served over couscous it is belly filling yum.

3 TBSP extra virgin olive oil

1 medium onion, chopped

3 garlic cloves, smashed and minced

6-8 canned plum tomatoes, crushed (from one large can)

1 large cinnamon stick

1 teaspoon ground corinader

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1 2lb butternut squash, peeled and cut into 1 inch cubes

1 16 oz can of chickpeas

3 cups veggie broth

1 inch strip of lemon zest

1/2 cup golden raisins

6 oz fresh spinach leaves

Juice of 1/2 lemon

1/4 cup toasted almond slices

1 package of couscous, prepared according to package directions

Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft and golden, stirring occasionally. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3-5 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins. Cook together, partially covered, for about 25 minutes until the squash is fork tender. Add the spinach and cook until the spinach is wilted. Add lemon juice and season to taste. As of yet we have not added any salt, so don't be shy with the salt and pepper.

Serve this over a bed of couscous sprinkled with the toasted almonds. Don't forget that since they make it super delicious!

Addicitive Israeli Cous Cous

Oh my God....this is the BOMB. I made this for a picnic....and friends....and other friends....and everyone that had it count not get over how great it was!

• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 2 cloves garlic, minced
• 1 (1-pound) box Israeli couscous (or any really small pasta)
• 3 cups veggie stock
• 2 lemons, juiced
• 1 lemon, zested
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup chopped fresh basil leaves
• 1/2 cup chopped fresh mint leaves
• 1/4 cup dried cranberries
• 1/4 cup slivered almonds, toasted

Directions

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Spicy Ethiopian Lentil Stew

Who knew that Ethiopians ate so well! This is delicious and will serve MANY Ethiopians! After I made this the first time, it quickly became a regular in my rotation. Don't be deterred by the copius amounts of spices in the blend, please! If you are a regular cook, you will find half of them in your pantry. The others you will find in the bulk section of Whole Foods or any similar market...and for MUCH cheaper than buying the entire bottle. The best part is that it is even better after it has been refrigerated overnight. Serve this with rice, polenta, or injera bread. I love to serve this with my Sage and Corn Polenta.

1 cup dried brown lentils (or are they green?)

1 large yellow onion, diced small

2 carrots, peeled and diced

4 cloves minced garlic

2 TBSP fresh grated ginger

1/2 cup peanut or veggie oil

10 plum tomatoes

1/2 cup tomato paste (or one of those small skinny jars)

1 cup veggie stock

1 cup frozen green peas

Spice Mix:

2 tsp ground cumin 1/4 tsp ground coriander

2 tsp paprika 1/8 tsp ground allspice

1 tsp ground fenugreek 1/8 tsp ground cloves

1/2 tsp thyme 1/8 ground cinnamon

1/4 tsp ground cardamom 1/8 tsp cayenne

1/2 tsp salt

Directions:

Boil the lentils for 30-40 minutes or until they are tender. Meanwhile, create your spice mixture.

In a large pot over medium heat saute onions and carrots in a dab of olive oil for about 10 minutes. Add the garlic, ginger, and spice blend. Saute for an additional five minutes. Add the chopped tomatoes and cook 5 more minutes. Add the tomato paste and mix, then add stock. Simmer this until it is bubbling. Add the cooked lentils and green peas. Simmer an additional 15 minutes or so, season to taste, and serve. If you turn this dish down to low on the stove and allow it to continue simmering, it won't kill it. I generally add more spice to it in the way of cayenne or red pepper, but that is just me.

Carrot Spaghetti

Random thought...but I am full of them lately. Carrots = sweet and can be peeled to resemble spaghetti noodles. Tomato sauce = also sweet...maybe a compliment? And it is....!! An awesome, remarkably delicious one! Veg it out!

2 TBSP olive oil

4 medium carrots, peeled into long strips with the vegetable peeler

3 large garlic cloves, minced

1/2 medium onion, diced

4 hand torn basil leaves

3/4- 1 cup bottled tomato sauce

red pepper flakes

dried oregano

salt and pepper

Saute onions in olive oil for 3 minutes over medium heat. Once they begin in break down, add the garlic and saute for an additional minute. Lower the heat some and add the carrot strips and toss all together. For about 2 minutes, continually toss together the carrot strips and garlic/onion mixture until the carrots begin to soften some. Add the tomato sauce and basil and toss until evenly coated. Add red pepper, oregano, salt and pepper to your taste.

SOOOOO GOOOOD!!!

Avocado Jicama Salad

Hold onto your socks....this stuff is addictive! It is kind of creamy, but crunchy and extremely fresh and Latin. Que rico! The recipe is a two parter, and make sure that you allow enough time for the chimichurri flavors to marry, about 3 hours. In a weird way, this reminds me of a Latin potato salad, kind of.... This might be fantastic with some crusty bread sandwich!

4 ripe tomatillos, husked, rinsed and diced
1 medium jicama, peeled and cubed
2 avocados, peeled and cubed
1/2 red onion, thin sliced
6-8 grape tomatoes, quartered

5 large garlic cloves, minced
1/2 jalapeno, minced
1/2 lime, juiced
3 TBSP red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped cilantro
1/2 cup finely chopped parsley
1 teaspoon sea salt

To prepare chimichurri: Combine garlic, jalapeno, and lime in a small bowl. Whisk in vinegar and olive oil. Stir in parsley and cilantro, add salt, cover, and let stand for about 3 hours to allow the flavors to 'marry' :)

Next, to prepare the salad: Toss together the tomatillo, jicama, avocado, red onion, and grape tomatoes. Pour 3/4 to entire chimichurri over the salad and gently toss to coat.

Broccoli with Orange Peel and Walnuts

This one is different...very Chinese take out inspired! But it is really yummy! Start with 1 TBSP soy sauce or Braggs and then salt from there. The salt in here is a slippery slope since it is also sweet. Serve with some garlicky rice and fortune cookies!

2 cups broccoli pieces (bite size)
1 orange; remove peel in one inch strips with a vegetable peeler, careful not to get pith
1 tablespoon veg. oil
1/4 - 1/2 cup walnuts
1/4 - 1/2 tablespoon finely minced fresh ginger
1 tablespoon reduced sodium soy sauce
juice of the orange from which the peel was removed
1/2 tablespoon lemon pepper

Heat oil over medium heat in a 12 inch non-stick skillet. Add orange peel and nuts. Saute until peel just begins to turn golden on edges. DO NOT BURN! This will take only two to three minutes. Add broccoli and saute five minutes. While cooking broccoli, sprinkle mixture with the orange juice. After about four minutes, add soy sauce and lemon pepper. Stir well and serve either hot, warm, or chilled.

Roasted Brussel Sprouts, Cherry Tomatoes, and Garlic

I think that my local grocery store is wondering what the HELL is happening that they are experiencing a rush on brussel sprouts....because ever since I came up with this one I have been cleaning them out to fulfill my daily craving!!

1 lb brussel sprouts, yellow leaves removed and hard stems removed, halved
1/2 pint of cherry tomatoes, halved
6-7 garlic cloves, smashed
1 TBSP olive oil
1 TBSP balsamic vinegar
sea salt and fresh cracked pepper to taste

Preheat the oven to 425. Mix together the brussel sprouts, tomatoes, and garlic. Coat with olive oil, balsamic vinegar, salt and pepper and toss to evenly coat. Throw the veggies into the oven for about 15-20 minutes, or until they begin to really caramelize. Once they are done, take them from the oven, re-season to taste, toss, and enjoy!!! It is hard to let them cool a little, but they are easier to eat at that point. Ask me..Ive burnt my tongue a couple times :)