Spice Up Your Life

It has been a busy week here in Chicago. I live in a big apartment, and this weekend was the great-roommate-switch. We lost three to grand adventures, but gained three new faces. While this was all going on, I was in the kitchen. Not cooking, but cleaning! I scrubbed every cupboard and shelf and counter top. And in doing so, discovered that we own way too many spices. The variety is marvelous, but when one has three jars of basil and four canisters of black pepper, you know you have a problem. With much ceremony, we created a box for the extras and placed it high up in a cupboard for later consumption.
So without further ado, this week's spice-filled recipes.

Barley Salad with Orange, Honey & Thyme Dressing

Multiple Servings/Family Size (includes 3 servings of vegetables)

Onion

1 cup Pearl Barley

4 cups Water

Olive oil

Cumin

Paprika

Black Pepper

Garlic

1 Sweet Potato, peeled and chopped

Broccoli

2 Tbsp Orange Juice

2 Tbsp olive oil

1 tsp Honey

1 Tbsp fresh Thyme, chopped

Rinse the barley and drain. In a large pot, sauté with onions until just beginning to brown. Add water and bring to a boil, rolling for about 40 minutes until soft.

Meanwhile, sauté sweet potatoes and broccoli in a large skillet until just done. Add to barley.

Combine ingredients for dressing. Pour over barley mixture. Set aside to cool. Serve alone or over spinach.

Caprese Salad

1 Serving (includes 2 servings of vegetables)

Grape tomatoes

Fresh Basil

Fresh Mozzarella

Asparagus

Angel Hair Pasta

Balsamic Vinegar

Cook pasta according to package instructions. Cook asparagus, either sauté or roast.

Cut tomatoes, cheese and basil. Mix together. Sprinkle with balsamic vinegar.

Roasted Eggplant with Sweet Potato Hummus

1-3 Servings (includes 3 servings of vegetables)

Eggplant

Olive oil

Black Pepper

Garlic

Preheat oven to 400 °F. Cut each eggplant in half lengthwise. Score across the flesh on a 45° angle and then repeat in the other direction to achieve a diamond pattern (this allows the steam to escape). Drizzle lightly with olive oil, sprinkle with pepper and garlic and roast in the oven for 35-40 minutes until the flesh is very soft and golden.

Sweet potatoes, peeled and cut into 1-inch pieces

1 can low sodium Chickpeas, drained and rinsed

1/4 cup Lemon Juice

1/4 cup Tahini

2 Tbsp Olive oil

2 tsp Cumin

1 garlic clove, chopped

Black pepper

Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.  Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with pepper and let cool.

Breadcrumb-less Chicken Parmesan with Asparagus

1 Serving (includes 2 servings of vegetables)

Chicken tenderloins

Water

Balsamic Vinegar

Fresh Basil

Garlic

Black Pepper

1 Tbsp Tomato Paste

Onions

Asparagus

Parmesan Cheese

In a deep bowl or container, marinate chicken in balsamic vinegar, water, basil, garlic and pepper. Let sit for about an hour, then cook chicken in an oiled frying pan. Once chicken is browned, pour in the remaining marinade and tomato paste. Cover and simmer until chicken is done. If the sauce is not wet enough, add more water.

Sprinkle with Parmesan and serve with Onions and Asparagus.

Masa Pancakes

2 Servings (includes as many servings of vegetables and fruit as you add)

1 cup Masa flour

1 tsp Baking Powder

1 egg

1 cup Milk

1 cup Water (add more if needed)

In a medium bowl, combine ingredients and stir well.  Heat frying pan. Grease pan and pour on batter. Cook until each pancake is golden brown.

Serve sweet (with butter, cinnamon, syrup and fresh fruit) or savory (chili powder and cumin, sour cream, fresh tomatoes and peppers).

Chickpea Marinara Salad

1 Serving (includes 3 servings of vegetables)

Olive oil

Onions

Broccoli

Asparagus

Chick peas

Garlic

Marjoram

Basil

Paprika

Black Pepper

Balsamic Vinegar

Tomato Paste

Leafy Greens

Sauté vegetables and garlic in small amount of olive oil. When tender, add spices, herbs, balsamic vinegar, tomato paste and water.

Serve over leafy greens.

Asparagus and Fresh Herbs

It's been quite some time since I shared my recipes. I apologize. Last weekend I presented at a Public History conference in Milwaukee, WI, and I confess it took up most of my energy in the weeks leading up. While there I had my fill of cherry tomatoes, cubes of cheese and bite-sized cookies. I couldn't wait to get back to my kitchen, although I did see some amazing historical kitchens at a behind-the-scenes tour of Old World Wisconsin.

These recipes are from the last couple weeks, but most share two things in common: a side of asparagus and fresh herbs. This Spring I potted some Basil and Thyme in little my window. Originally I was going to grow them from seeds, but then I went to the market, saw these lovely little seedlings and just had to buy them. They are doing quite well. And I had fun decorating their little pots.

I had never cooked Lamb before, so I thought I'd give it a try--especially it being Passover (at the time, that is). Likewise, I had a plethora of Matzo meal on hand, so I thought I'd try a sort of falafel (after all, Matzo Balls do resemble the Garbanzo Bean balls, though boiled and not fried). With a ton of Parsley in the frig, I had to think of a way to use it up. Presto Pesto! It turned out very well. And finally, this week's soup is brought to you by the Chicken broth I made when I slow-cooked a chicken a couple weeks ago. I'm happy to have found an (extremely low sodium) broth--in fact I slow-cooked another chicken this evening, just to freeze more stock for soups and stews.

Lamb with Asparagus and Paprika Sauce

Olive Oil

Garlic

Lamb Shanks

Herbs

Red Wine

Asparagus

Onion

Plain Yogurt

Wine

Paprika

Garlic

Rub lamb with herbs and spices. Pour olive oil and wine in a glass baking dish. Lay lamb in dish, cover with tin foil and bake for ½ hour at 350. Then remove and cook a few minutes in the broiler.

In a separate glass baking dish, roast asparagus with onions.

For sauce, combine yogurt, wine, paprika and garlic.

Eggplant Parmesan without the Parmesan

Olive Oil

Garlic

Herbs

Eggplant

Onion

Tomato

Asparagus

Parmesan cheese

Balsamic vinegar

Roast asparagus and garlic in a glass baking dish, 350 degrees until they begin to brown.

Thinly slice eggplant. Sprinkle with herbs and garlic. Sauté with olive oil until browned. Set aside. Then sauté onions and tomatoes until tender.

Serve with Parmesan cheese and Balsamic vinegar.

Pseudo Falafel

Olive oil

Onions

3/4 cup Matzo Meal

1 Egg

Hummus

Black pepper

Garlic

Mustard

Sour Cream

Garlic

Chop onions finely. Beat one egg. Add onions, matzo meal, pepper, hummus and garlic. Sauté in olive oil until all sides are browned.

Combine ingredients to make sauce.

Serve with asparagus or other green vegetable.

Balsamic Perogies

Olive Oil

Onions

Mushrooms

Sorrel

Black Pepper

Garlic

Pre-made Perogies

Balsamic Vinegar

Boil perogies. Sauté vegetables in small amount of olive oil. Add balsamic vinegar and perogies. Cook until browned on both sides.

  

Parsley Pesto

Olive Oil

1 large bunch of Parsley

Garlic

Almonds

Basil

Parmesan Cheese

Paprika

Black Pepper

Onions

Mushrooms

Pasta

Cook pasta according to instructions. Sauté onions and mushrooms in small amount of olive oil.

Steam parsley for a few minutes to soften, and then chop. In a food processor, blend garlic and almonds. Add chopped parsley, basil, Parmesan cheese and spices. Pour in olive oil and continue to blend until smooth.

Ginger Quinoa with Sautéed Vegetables

Olive Oil

Onions

Tomatoes

Asparagus

Garlic

1/4 cup Quinoa

Ginger powder

Yellow Mustard

Honey

Paprika

Black Pepper

Basil

Cook quinoa according to package directions.

Sauté vegetables in small amount of olive oil.

Combine sauce ingredients, and pour on top.

You can add chicken if you want.

Ribolitta (Cabbage) Soup

Olive Oil

Onions, chopped

Cabbage, sliced

Garlic

Plum tomatoes, diced

Yellow Potatoes, cubed

Homemade Chicken broth (see recipe here)

Cannellini Beans (I cooked dried beans the night before)

Fresh Basil

Fresh Thyme

Sage

Black pepper

Paprika

2 Tbsp Red Wine Vinegar

Parmesan cheese

Sauté onions, garlic and cabbage in a large soup pot. Add potatoes, beans and tomatoes. Pour in chicken broth. Add spices and herbs. Bring to a boil. Reduce heat and simmer for about 1/2 hour. Add vinegar.

Serve with Parmesan cheese.