A French Cooking Class

So here in France, what is the prevasive passion among the entirety of the population?

Food and Wine

(Though for some, not in that order.) Being avid foodies ourselves, we knew we had to look into some local cultural experiences that included this, our most delectable hobby. Enter: Cooking By The Canal du Midi - a one day school with a classically trained culinary genius (Heather), and her fabulous husband David, in the lovely little hamlet (or nearly there) of Millepetit, right on the banks of the Canal.

Located just beyond the olive orchard, and down a majestic, albeit bumpy, tree lined lane lies a full working farm, from which were gathered the vast majority of our ingredients only the evening before our class. Fresh locavore-ism at it's finest! Besides the bowlful of gorgeous brimming veg (artichokes, asparagus, aubergines, courgettes, runner beans, spring onions, fresh garlic, sweet tomatoes...) there was olive oil from the grove next door, and wines from the vineyard across the road.

After a quick tour, we all reluctantly put down our cameras, excitedly fastened our aprons around our waists, and tucked our towels into place, ready to begin! Heather was an absolute whiz at planning out how everything should go, and with our class, she had quite the extra challenge. Between us, we had: gluten allergies, dairy allergies, two vegetarians, and a lady on FODMAPS diet. But she saw it all as just a new adventure to be had, and my goodness, our menu was a smashing success!!!

As we dove into prep work: chopping, peeling, beating, scraping, separating, roasting, confit-ing, braising, stuffing, lolli-popping, we were busy every moment! But during it all, Heather kept us afloat with fantastic tips and great direction. Dave even gave us masterful instruction on preparing artichokes properly, a skill that has eluded me these many years!

Enjoying conversation with fellow students all the way, the day just FLEW by! By the end, we were tired and HUNGRY in the best way.

And can I just pause here:

Those of you with food allergies will very much understand what I mean when I say that social eating (i.e. having a meal anywhere but your own home) can be a very sad, lonely, stressful experience. Especially for those of us who simply ADORE food. To have to watch other people eat something you'd kill for right in front of you, is somedays akin to torture. To have a host prepare a meal that you can't partake of, and require you to bring your own grub, feels alienating. To have to gamble with food at a restaurant, buffet, or picnic, can often cause as much gastric (de)stress and anxiety to your system as eating the off-limits food would have in the first place!

But when someone goes out of their way to show you kindness and consideration by researching your dietary needs (heaven knows we don't choose them!), and prepare safe foods for everyone to partake of together, is the. most. amazing feeling in the world! It makes you (me!) feel loved and included in all the best ways. And food prepped with that extra amount of heart just tastes 1,000 time sweeter.

Heather was just such an angel. Our menu would have rivaled that of a Michelin Star winner, and to think we actually had a hand in the prep, and didn't ruin a thing! Each and every bite was sensational. Though the weather was threatening rain all week, we woke Thursday morning to blue skies and sunshine, under which we enjoyed our feast, picnic-style, right on the banks of the canal.

We enjoyed:

Canapes of duck ham and quince, truffle tartes, gazpacho, roasted tomatoes with creme fraiche, three different dips (sun dried tomato, brebi cheese, and artichoke)

First Course of souffles on a bed of caramelized onions and asparagus three ways

Second Course of roasted guinea fowl stuffed with a homemade spinach ricotta moussilline, fondant potatoes, and deconstructed ratatouille with an amazing pepper sauce and the plate was finished with a delicious gastrique and crisped sage leaves

Third Course was chocolate cakes with strawberries and creme fraiche sorbet

Let me just tell you. We left there fat and happy.

So to anyone planning a holiday to the South of France, I would highly encourage you to include a day (or two) of cooking school in your schedule. It was one of the highlights of our trips, and we just can't wait until we have the opportunity to do one again!

Strawberry Muffins | Gluten-free & Dairy-free

It's strawberry season here in VA, and that means that many of us overly-ambitious types have refrigerators overflowing with these beautiful red gems - the harbingers of fresh fruiting season on the east coast! Though I'm all for having strawberry shortcake breakfast, lunch, and dinner, in case you happen to be looking for a new way to enjoy your berries, this delicious cinnamon-y take on a muffin is at once cozy, and fresh. And we all know how much I adore a good juxtaposition.

Perhaps the best part? Whip up some butter (or dairy-free alternative, if that's your ilk) with a dab of honey and a sprinkle of cinnamon to spread over these muffs fresh-from-the-oven style, and you might just slip into a state of altered bliss. No one will ever guess they're gluten free!

Strawberry Muffins | Gluten and Dairy Free

1 1/2 cups Bob's Red Mill Gluten Free All Purpose Flour Blend  

1 + 1/8 t xanthum gum

1/2 cup coconut sugar

1/2 T cinnamon

1/2 t baking soda

1/4 t salt

1/4 c honey

1 cup fresh strawberries, hulled, and finely chopped

1/2 cup unsweetened applesauce

evoo

2 egg whites

Pre-prep:

Preheat oven to 325. Grease 12 muffin cups or use paper liners.

Combine baking soda and salt in a small bowl. Mix well to remove all lumps from the soda. Set aside.

In a 1/2 cup measuring cup, fill most of the way with applesauce, leaving 1/2-1/4" head space. Fill to the brim with extra virgin olive oil. Set aside.

Directions:

In a large bowl add flour, xanthum gum, coconut sugar, cinnamon, and baking soda/salt mixture. Whisk to combine. In another bowl, mix honey, strawberries, egg whites, and applesauce/oil mixture. Stir well.

Combine wet ingredients with dry ingredients, stirring just until moistened. Distribute batter evenly between 12 muffin cups, and bake at 325 for 20-25 minutes, or until muffins test done.

Enjoy!

For a printable version of this recipe, CLICK HERE.

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In the Garden

Perhaps the most exciting time in our little garden, is when those first wee fruits start to appear! I'm one of those terribly impatient types that goes out and peeks under leaves religiously for days on end until I catch the teenie weenie-est glimpse of the promising harvest to come! Then I promptly call my husband, take pictures, post them to Instagram, and text a few poor friends and family that try and feign a small dose of enthusiasm.

This weekend we harvested several cauliflower heads (a first for us!), snow peas, the majority of the spinach that was not already bolting, some nasturtiums, five or six carrots, and a continuous supply of mesclun and romaine. 

So far, postage stamp gardening is treating us well!

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Mango Chia Pudding

This is a great way to get your energy sustaining chia seeds in the morning! We love the sweet/savory Indian-inspired flavors in this easy make-ahead breakfast.

Mango Chia Pudding

1\2 cup chopped mango (fresh or frozen)

1\2 a banana

1 cup milk (I use almond milk)

1\2 t turmeric

1\4 t cinnamon

2 T chia seeds

Mix first 5 ingredients together in a blender. Add chia seeds, and stir or pulse a few times to evenly distribute. Cover and refrigerate overnight. Keeps well for up to 5 days.

For a printable version of this recipe, CLICK HERE. Original recipe inspired by Raw Food Bali.

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Mother's Day

Our Mother's Day celebration this year was held under the ironwood tree, down by the brook here at Windy Poplars. One advantage to having both of our moms in the same town, is that both families were able to come and share a common meal. It was lovely catching up with everyone while giving the moms a day off. The lazy afternoon breezes danced around us, and the nephews played in the water. Simple. Relaxed. A most enjoyable Sunday afternoon in spring.

The Menu

Curried Coconut Chicken Salad

Breton Gfree Crackers

Mango Fire, Smoked Gouda, and Tuscan Herb Cheese

Blackberries

Blueberries

Grapes

Cucumber Basil Gazpacho

Mixed Nuts 

Gourmet Chocolate Selection

Fresh Mint Water

Pellegrino

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Cucumber Basil Gazpacho (Gluten Free)

There's a new gazpacho in town everybody! Gazpacho (a chilled, raw soup) is a staple on the spring and summer menus here at Windy Poplars. I love how it can be prepared ahead, making it perfect for both company and my pre-prep days. 

In order to earn repeat status, the flavors must be unique, delicious, and decidedly un-Mexican. This green ultra-creamy version, is uniquely tantalizing, and uses two of the bounties of our summer vegetable garden: basil and cucumbers. Win, win! The recipe (which happens to be: gluten free, raw, and vegan) is from Allyson Kramer and her blog Eat Good Food. Enjoy!

Cucumber Basil Gazpacho

• 1 ripe avocado, meat removed
• 1 cucumber: skin left on, seeds removed
• 2 small handfuls fresh basil
• 1 clove garlic
• 2 scallions, both green and whites
• 2 cups water
• 1 teaspoon sea salt
• 2 tablespoons fruit-infused vinegar (or lime juice)

Mix all ingredients in a high powered blender until smooth. Refrigerate for at least 6 hours, or overnight (even better!). Serve cold, garnished with diced cucumber and a basil leaf, if desired. I've found that this soup keeps well in the fridge for at least 4 days.

Want more gazpacho recipes? Check out my Rustic Peach or Watermelon renditions!

For a printable version, and all the recipes featured here on Windy Poplars, visit my RECIPE BOX.

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Weekly Gluten Free Menu

We spent a couple hours on Sunday pre-prepping the meals for this week. There's just something about being in the kitchen with my favorite guy creating mouthwatering dishes... I just absolutely love it!

On the Menu

Black Bean Burgers

White Asparagus Gazpacho

Curried Coconut Chicken Salad

Egg Muffins w/ Pesto, Kale, and Ricotta Salata

Meusli w/ Fresh Thyme, Mint, Bananas, and Blueberries

Collard Green Almond Butter Soup

Spaghetti Squash w/ Edamame and Ricotta Salata
Roasted Cauliflower

Pumpkin Current Scones

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Springtime Brunch

I really enjoyed hosting this springtime brunch at our home. Planning a menu, preparing the food, setting the table... all of those little details make my heart so happy!

Menu

Silky Pear Soup

Vegetable Fritatta

Apple Maple Chicken Sausage

Fresh Blackberries

Dill Biscuits

Hummingbird Cupcakes

Lavender Rose Tea

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Gluten Free Energy Balls

We love these delicious little bites! Perfect for a quick boost of energy before a workout, or tossing in a lunch box (or purse when you're out running errands). They fit into my pre-prep plan like a dream, and are just as good 7 days after you made them, provided you store them in the fridge. Enjoy!

Gluten Free Energy Balls

• 1 cup gluten free oats - you can use old-fashioned oats whole, or process them a bit for a finer texture
• 1/2 cup smooth almond butter
• 1/2 cup ground flax seed
• 1/2 cup mini chocolate chips or cacao nibs (optional)
• 1/3 cup honey 
• 1 teaspoon vanilla extract 

Combine all ingredients in a medium sized bowl, cover, and chill for 30 minutes.

Once chilled, roll into 1" balls and store in the refrigerator for up to one week. Makes 20-25 balls.

Original recipe can be found at: Gimme Some Oven.

For a printable version of this recipe, CLICK HERE.

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Silky Caramelized Pear Soup

This delicious gluten free* low carb soup is sweet and savory in equal measure, and an absolutely delightful start to your brunch, lunch, or dinner. Luxuriously smooth and rich, without an ounce of cream, the marriage of these flavors will make your taste buds dance! As with most soup, it'll taste even better the second day, so it's a perfect make-ahead for company.

Silky Caramelized Pear Soup

1 tablespoons butter
1 tablespoons coconut sugar (or brown sugar)
6 pears, peeled, cored and cut into 1 inch pieces
1 medium onion, diced
2 cloves garlic, chopped
2 sprigs fresh thyme, chopped (or 1/2 t dried, ground thyme)
4 cups gluten free chicken broth
1 bag frozen cauliflower
2 ounce reduced fat blue cheese, crumbled
1/2 cup milk - I use almond (optional)
salt and pepper to taste

Melt the butter in a large sauce pan over medium-high heat, add coconut sugar and cook until bubbling before adding the pears. Cooking until tender and lightly browned, about 5-7 minutes. (Note: If you do not have a very large pan, you may have to do this in batches so that the pear pieces do not overcrowd and steam rather than caramelize.)

Add the onion and cook until tender, about 3-5 minutes. Add the garlic and thyme and cook for another minute.

Add the broth and cauliflower, bring to a boil, reduce heat and simmer until the cauliflower is tender. Using an immersion blender, puree until smooth. You can also process in batches in a blender or food processor.

Return the soup to the pan, mix in the blue cheese, let it melt, and if you'd like the soup a bit thinner, you can add the milk at this point and season with salt and pepper to taste.

Can be served hot or cold. 6-8 appetizer-sized servings.

*Note: not all blue cheeses are gluten free, so make sure you check the package!

For a printable version, and all of the recipes posted here on Windy Poplars, CLICK HERE.

This recipe includes a few changes I've made to suit our taste and lifestyle from this original recipe on Closet Cooking. There are some really delicious sounding dishes I can't wait to try and tweak on this blog, go check it out!

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Slow Cooker Saag Paneer (Gluten Free)

We are Indian food lovers over here, and as such, are always looking for fabulous recipes to add to our repertoire with rich, authentic tastes. Many, MANY recipes have not made the cut, but this one, my friends, is a winner! Huge bonus points for being a crock pot wonder! If you're a carnivore - you can easily add grilled chicken or lamb to the recipe, in place of the tofu.

Serve this over rice, with a side of naan, and you're taste buds will dance and sing - Bollywood style ;-)!

Slow Cooker Saag Paneer

6 medium or 4 large garlic cloves, finely chopped
3 Tbsp minced (or grated) ginger (can sub 1 t ground ginger if needed)
3 large yellow tomatoes, chopped
1 Tbsp garam masala
1 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp sea salt
1/8 tsp cayenne pepper (if you like heat!)
1 can low fat coconut milk
2 16 oz. bags frozen spinach (or 3 10 oz. boxes), thawed
1 bag fresh baby spinach
1 package extra firm tofu

Place all ingredients except the fresh spinach and tofu into your crockpot, stir well to combine, cover and cook on low for 4 hours. Pulse with an immersion blender (or transfer to a regular blender in small batches), until everything is well mixed and slightly creamy. Add fresh spinach and tofu, and cook for another hour on low. Serve over fragrant rice (I like jasmine rice with a pinch of turmeric and cardamom), and enjoy!

Recipe from Healthy Girl's Kitchen

For a printable version, and to see all the recipes featured here on Windy Poplars, CLICK HERE.

 

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Winter Saturdays at Windy Poplars

My husband and I have accidentally stumbled upon the sweetest of weekend traditions, and it has been such a pleasant addition to our lives, I thought I'd share a bit about it with you today.

Have you heard of freezer cooking? I've done versions of it for years (making large batches of meals, or components of meals, and freezing them for later use), but this has been the most enjoyable version yet!

Every Saturday morning finds us at the farmer's market. Sipping locally roasted coffee, catching up with other shoppers, and stocking up on produce, meat, and eggs for the week.

Our next stop is the conventional grocery store to round out my list, then back home to unload and put it all away. Once we've got everything sorted, we spend a couple hours prepping a large portion of the food for the week together, and our reward is a lazy evening listening to Prairie Home Companion and munching on the fruits of our labor.

Each week has a different menu, of course, but this week in less than 3 hours we knocked out: Beef Stew, Broccoli Jarlesburg Soup, Swiss Meusli, Pumpkin Custard, a G-free Loaf of Bread, Jarlsburg Dip, No-Cook Energy Balls, Roasted Mashed Cauliflower, Saag Paneer, Mango Tumeric Chia Pudding, and Hard Boiled Eggs.

Now this doesn't mean I don't have to cook at all this week, but it tremendously lightens the load! I always thought weekend food prep was for the 9-5ers, but, while I absolutely love cooking, around 5pm isn't my most inspired hour of the day!

It's been great just pulling the main dish out of the freezer to thaw, or dumping it in the crockpot, and one of my favorite parts? Having healthful breakfast options already. made. in the morning! Can I get an "amen" from all those non-morning people out there??

So what about you? Do you pre-prep or freezer cook? If not, would you like to learn more about it?

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Dilly Stuffed Tomatoes

Is anybody else excited that tomato season is almost here?? Every year I look forward to that first warm, drip-down-your-chin delicious tomato sandwich straight from the garden! Then as the crop turns from "Yay! A ripe one!" to "Ahhhh! I have tomatoes coming out my ears!", recipes like this one start gracing our summer table.

Please note: this is very much a throw-in-as-much-as-you'd-like-because-you-really-can't-mess-it-up kind of recipe, so feel free to experiment with the ingredient ratios to taste.

Dilly Stuffed Tomatoes

4 nice sized tomatoes - any variety
10 crackers of your choice - crushed
1 can of albacore tuna - drained
1/4 c sweet onion - finely chopped
1/4 c Parmesan cheese
1 t dill weed
1/2 t garlic granules (or 1 t garlic powder)
1/4 - 1/8 c mayo
Freshly milled pepper to taste
Paprika


Slice the tops off of the tomatoes, and scoop out the insides with a spoon. Drain upside down on a paper towel while you prepare the filling. Discard the seeds, but chop up the "meat" of the tomato and place in a mixing bowl. Add remaining ingredients using just enough mayo to hold it together. Stuff tomatoes to overflowing, and refrigerate until serving. Serve over a bed of mixed greens or spinach with a dusting of paprika.

Printable version (and all of the recipes I share on my blog!) can be found HERE.

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Strawberry Farro Salad

Originally found in a vegetarian cookbook from Pampered Chef, I have tweaked this delicious recipe to match our personal taste bud preferences to perfection. Are you looking for a new go-to summer meatless entree' salad? Today might just be your lucky day!

Strawberry Farro Salad

1 cup uncooked farro
6 cups spinach/arugula mix
8 oz fresh strawberries, quartered
1 large Granny Smith apple, diced
2 T sweet onion, finely chopped
1 pkg of brie cheese
2 T whole wheat flour
1/2 c pecans, toasted and coarsely chopped
1/2 c raspberry vinaigrette (we like Newman's Own Raspberry Walnut)

+ Cook farro according to package directions. Drain, and rinse with cool water.

+ Combine farro, spinach/arugula, strawberries, apple, onion, and enough dressing to barely coat the greens. Toss lightly. 

+ Dredge wedges or rounds of brie (without the rind) in flour, and cook in a pre-heated (medium-high) skillet coated with non-stick spray for about 45 seconds per side. Just long enough to get a nice golden crust on the cheese. 

+ Serve warm brie on top of the salad mixture. Sprinkle with nuts, and drizzle with more dressing, only if needed.

This salad is even better the next day!

Printable version HERE.

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Summer Pea Soup

I'm not a huge big-bowl-of-peas-all-by-themselves kind of girl. I do, however, love peas in many, many recipes! While my Vegetarian Split Pea Soup is quite the hearty winter fare, this light and fresh version is the perfect soup for the warmer spring and summer months. Equally delicious hot or cold, it goes well with a panini for lunch; is a fresh side dish for dinner; works well as an appetizer; and I love to serve it in shot glasses for brunch. Talk about a versatile performer! :-)

I originally found this recipe on the Simply Recipes blog. You'll find my version, with only minor adjustments, below:

Summer Pea Soup

• 3 Tbsp minced sweet onion
• 2 tsp unsalted butter
• 2 cups low sodium chicken or vegetable broth
• 2 sprigs of mint, about 6 inches in total stem length
• 1 pound of frozen peas (petite, if you can find them)
• 1/4 cup milk (I use almond coconut milk)
• Salt and freshly ground pepper to taste

In a medium saucepan melt the butter on medium heat. Add minced onion and cook until softened.

Add in the broth and mint sprigs, increase the heat and bring to a boil. Add the frozen peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3-5 minutes.

Discard the mint and purée the soup in a blender (or with an immersion blender) until completely smooth. If there is still some texture remaining (I, personally, don't mind the texture), you can press the soup through a sieve. Stir in the milk.

Reheat to serve warm, or chill to serve cold. I think the flavor improves over time, so I'll often make this soup 8-24 hours before I plan to serve it.

Serve garnished with crème fraîche, bacon bits, or mint strips if desired.

Enjoy!

For a printable version, and more of my favorite recipes, CLICK HERE.

Crockpot Morocan Lentil Stew

This stew is both unusual and delicious! VERY hearty, and sure warms you up on a nice chilly day. Originally from a A Year of Slow Cooking.

 

Crockpot Moroccan Lentil Stew

–1 cup dried lentils
–1 can garbanzo beans, drained and rinsed
–1 can pinto beans, drained and rinsed
–1 onion, chopped
–2 garlic cloves, minced
–1/2 cup chopped celery
–1/2 cup chopped carrots
–28 oz can of diced tomatoes (and juice)
–4 cups vegetable broth
–1 1/2 tsp garam masala
–1/2 tsp cayenne pepper
–1/2 tsp cumin
–1/4 tsp nutmeg
–1/4 tsp cinnamon
–1 inch ginger, peeled and grated


Use at least a 5 quart crockpot for this. It makes a lot.

Chop up all of your vegetables and add them to the crockpot. Drain and rinse off the beans, add to the pot. Add the dried lentils. Grate your ginger, and add it along with the dried spices. 

Stir in the vegetable broth and tomatoes.

Cover and cook on low for 8-10 hours. Soup tastes best the longer you cook it, and it is even better the next day. I thought it needed a bit of salt added, but that could just be because I used no-salt tomatoes, and low sodium broth. - If it's a bit spicy for your taste, add a dollop of sour cream or plain yogurt to each individual bowl.

Before serving, use an immersible blender and pulse to blend some of the vegetables and beans together. This isn’t necessary, but it really improves the texture of the soup and melds the flavors nicely.

For a printable version, CLICK HERE.

Mu Shu Chicken

 

I'm not a huge Asian food lover, but Mu Shu has always been one of my favorite Chinese restaurant picks. As with any restaurant favorite, I usually set my expectations waaaaaayyyyy low when trying out a similar recipe at home (it's just never as good as a restaurant, is it?). BUT, this one was a five star winner! And it's fast and easy for those in-a-pinch days! Not to mention: hubby loves it too! Win, win, win. I can't remember where I found the original recipe...maybe Cooking Light magazine?

I hope you enjoy it as much as we do!

Mu Shu Chicken

2 T lower sodium soy sauce
1 T dry sherry (or Marsala)
1 T hoisin sauce
1 t rice vinegar
1 T dark sesame oil
1 T minced garlic
1 T fresh ginger, peeled and minced
1 14oz pkg coleslaw (about 4 cups)
 6 oz shredded rotisserie chicken
1/2 c sliced green onions
12 Bibb lettuce leaves
 Plum sauce

Combine first 4 ingredients (through rice vinegar) in a small bowl, stirring with a whisk.

Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add garlic and ginger to pan; saute 30 seconds.

Add soy sauce mixture and coleslaw; cook one minute, stirring frequently. Add chicken and onions to pan; cook one minute or until coleslaw just begins to wilt.

Drizzle some plum sauce down the center of each leaf, and divide chicken mixture evenly among them. Roll up to eat. Enjoy!

For a printable recipe, CLICK HERE

Red Wine Cheesecake Brownies

Have I got a delicious recipe for you today! My husband and I fell hard and fast for these decadent treats, and together experimented with healthier substitutions to make it better fit into our whole food lifestyle. Don't get me wrong...it's still a splurge. But in our opinion - completely worth it! Original recipe can be found HERE on Eclectic Recipes.

Red Wine Cheesecake Brownies

For the cheesecake layer:
8 package of neufchatel cream cheese, at room temperature
1 egg white
1/4 cup  sugar
1/4 cup sucanot

For the brownie layer:
3 egg whites
1/2 cup pure maple syrup
3/4 t liquid stevia
1 teaspoon salt
1/8 melted butter
1/3 cup red wine
1/2 cup cocoa powder
1/2 cup whole wheat flour
1/2 cup mini dark chocolate chips

 

Directions:

Heat oven to 325°. Combine ingredients for the cream cheese layer in a large bowl and whisk well until completely incorporated and smooth.

In a separate bowl, combine egg whites, syrup, stevia, salt, butter and red wine. Whisk well to combine.

Add cocoa powder and flour and mix until just combined. Pour in chocolate chips and fold in.

Line a 9 x 9 pan with parchment paper. Pour 3/4 of the brownie batter into the pan. Pour over the cheesecake mixture. Dollop the rest of the brownie batter by the heaping tablespoon on top of the cheesecake layer. Use a spoon handle or butter knife to swirl the brownie batter into the cheesecake batter.

Bake brownies for 50 - 60 minutes, or until a toothpick is clean when inserted into the middle of the brownies.

For a printable version of this recipe, CLICK HERE. 

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 Chickpea Butternut Squash Stew

• 1 medium butternut squash, cut into 1 1/2-inch irregularly shaped pieces (about 6 cups)
• 3 tablespoons extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• 2 medium onions, chopped (about 2 1/2 cups)
• 8 large cloves garlic, finely chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 3 medium carrots, cut into 3/4-inch cubes or irregular shapes
• 2 1/2 cups cooked chickpeas (either from dry beans or from two 15-ounce cans)
• 1 can crushed tomatoes (28 ounces)
• 4 teaspoons Harissa, or more to taste

Directions

1. Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
2. In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
3. Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, roasted squash, and remaining 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.

For a printable version, CLICK HERE.

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Golden Sausage and Cabbage Stew

With frigid winter evenings looming just around the corner, this hearty, delicious stew is definitely one to have in your arsenal! Originally found HERE on The Cozy Apron, it has fast become one of our favorite warm-you-up-from-the-inside-out recipes!

Golden Sausage and Cabbage Stew

1 tablespoon olive oil
1 (14 ounce) package smoked turkey sausage, cut into bite-size slices
1 sweet onion, sliced into thin semi-circles
½ head small cabbage, halved again, cored and thinly sliced
½ teaspoon freshly ground black pepper
¼ teaspoon ground caraway seeds
• Pinch salt
2 cloves garlic, finely chopped (or 3...we like it very garlic-y!)
1 cup lager beer
2 russet potatoes, peeled and cubed to bite-size pieces
2 ½ cups hot chicken stock
1 tablespoons apple cider vinegar
 

Place a large pot over medium-high heat, and add the olive oil. Once the oil is hot, add in the smoked sausage, and allow the slices to caramelize and brown in the oil a bit, for 4-5 minutes; once the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize for another few minutes, until golden-brown and softened; add in the sliced cabbage, stir to combine, and allow the cabbage to soften.

Add in the black pepper, caraway seeds and the pinch of salt, and stir to combine. Next, stir in the garlic, and once it becomes aromatic, add the cup of lager, and combine. Allow the beer to slightly reduce for about 3 minutes or so.

Stir in the cubed potatoes and the hot chicken stock, and allow the mixture to come to the boil.- Place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes.

Remove from heat, and finish the stew by stirring in the apple cider vinegar and serve piping hot.

We love it accompanied by crostini topped with thin apple slices and brie. :-) I can just taste it now...

For a printable version of this recipe, CLICK HERE.

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