Chickpea Date Tagine

INGREDIENTS
1    tablespoon olive oil
1    large onion, diced (about 2 cups)
4    cloves garlic, minced
1    teaspoon ground cumin
1    teaspoon ground coriander
1    teaspoon powdered ginger
½   teaspoon ground cinnamon
1    can (15 ounces) diced tomatoes
2    cans (15 ounces) chickpeas, rinsed, drained
1    cup whole wheat couscous
1    cup pitted dates, quartered
¼   cup lemon juice or ½ preserved lemon, rinsed, seeded, minced
½   cup chopped fresh cilantro

 METHOD

Heat the oil in a alrge sauce pan over medium heat and add the onion. Cook for 10 minutes, stirring often, or until beginning to brown. Add the garlic, cumin, coriander, ginger and cinnamon, stirring them in and cooking for 30 seconds. Add the tomatoes, chickpeas and ¼ cup of water. Reduce heat to a simmer and cook for 10 minutes.

Meanwhile, toast the couscous in a medium skillet until it begins to brown and add 1 ¾ cups of water. Bring to a boil, remove from the heat, cover and let it steep for 5 minutes.

Stir the dates and lemon or juice into the tagine and continue to cook for 2 to 3 minutes to soften the dates. Remove from the heat and serve over couscous, sprinkled with chopped cilantro. Will serve 6 to 8 people.

Adapted from a recipe found at Food.com

 

Barley Fennel "Risotto"

INGREDIENTS
2    cups water
1   cup pearl barley
2   tablespoons olive oil
3   large shallots, finely chopped
4   cloves garlic, minced
½  cup dry white table wine
2   cups reduced-sodium chicken broth
2   teaspoons fennel seeds, ground
1   medium fennel bulb, cored and finely diced
1   tablespoon butter
1   cup pitted black or Kalamata olives, sliced
1   tablespoon lemon juice

METHOD

In a large sauce pan, bring the 2 cups of water to a boil, add the barley, bring back to a boil, cover and take off the heat and steep for about 15 minutes.

In a large skillet, heat the olive oil over medium-high heat and add the shallots. Cook for 5 to 6 minutes until they are translucent and add the garlic, Cook for 1 minute and add the barley.and its soaking liquid Cook the barley, stirring for about 3 to 4 minutes, and add the white wine.

In a small sauce pan heat the broth and keep it warm. Add 1/4 cup to the skillet and stir the barley until the liquid is absorbed. Continue to add small quantities of broth to the barley for 10 minutes, continuously stirring, and then add the fennel seeds and fennel.

Continue adding liquid and stirring until the barley is al dente (soft and slightly chewy) and the fennel is tender, about another 19 minutes. Remove from the heat and add the butter, olives and lemon juice. Stir to combine, allow the “risotto” to rest for a few minutes and serve.

Spicy Tilapia Stew

By spicy, I mean like Taco Bell Hot Sauce spicy. To lower the temperature, cut down on the red pepper sauce. It won’t burn your mouth either way; it’s just spicy, not hot.

INGREDIENTS

3          tablespoons lime juice
1          tablespoon ground cumin
1          tablespoon paprika
2          teaspoons minced garlic
1          tablespoon red pepper sauce
1 ½      pounds tilapia fillets, cut into chunks
            (or other mild fish)
 
2          tablespoons olive oil
1          medium white onion, chopped (1 cup)
1          large red bell pepper, diced (2 cups)
2          cups POMI chopped tomatoes or 1 can (15 ounces) diced
1          medium Yukon potato, diced (about 1 cup)
1          cup low sodium chicken broth
½         cup chopped fresh cilantro

METHOD

Stir together the lime juice, cumin, paprika, garlic, and pepper sauce in a large bowl or plastic bag. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

Heat the olive oil in a large sauce pan over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia with its marinade, potato, and diced tomatoes. Pour the chicken broth over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia and the potatoes are completely cooked through, another 5 to 10 minutes.

Orange Flavored Brownies

This recipe is based on a Fudgey Brownie recipe given to me by Lynn O., one of our favorite customers at Guglielmo Winery
 
INGREDIENTS
¾    cup cocoa powder (Hershey, Ghirardelli, etc.)
½    teaspoon baking soda
2/3  cup oil (Canola or Olive), divided
¾    cup Cointreau
2     cups granulated sugar
2     eggs, beaten
1 1/3    cups un-sifted all-purpose flour
1     teaspoon orange extract
1     teaspoon grated orange peel
¼    teaspoon salt

METHOD

Preheat the oven to 350 F degrees and grease the sides and bottom of a 13 inch by 9 inch baking dish or two 8 inch square baking dishes.

In a large mixing bowl, combine and stir the cocoa and baking powder. Blend in 1/3 cup of the oil. Heat the Cointreau in the microwave and add to the mixing bowl, stirring until the mixture thickens. Add the sugar, eggs and the other 1/3 cup of oil and stir until smooth. Blend in the flour, orange extract, orange peel and salt and mix until thoroughly blended.

Pour the mixture in to the prepared baking dish(s) and bake for 28 to 30 minutes The brownies are done when a toothpick inserted into them comes out clean. If not completely done, cook for another 4 to 5 minutes. Cool, frost if desired and cut into squares. Enjoy

Christmas Bean Stew

INGREDIENTS
2    tablespoons olive oil
6    stalks of celery, sliced into ½ inch chunks
3    green onions, green parts included, cut to ¼ inch
3    garlic cloves, minced
½   teaspoon caraway seeds, lightly crushed
1    can (15 ounces) diced tomatoes
¼   cup chopped celery leaves
½   cup chicken broth
1    can (15 ounces) Cannellini beans, rinsed, drained
½   cup chopped black olives for garnish

METHOD

Heat the olive oil in a large sauce pan over medium-high heat. When the oil is hot, add the celery, and stir until coated with olive oil. Cook the celery, stirring occasionally, for 10 minutes. Add the scallions, the garlic, caraway, and a pinch of salt. Cook for another 5 to 6 minutes, or until everything softens.  Add the tomatoes, the broth and  2 teaspoons of the celery leaves. Cook for another few minutes to blend the flavors.

Add the beans, bring to a simmer, taste, and season if needed. Let it sit for a couple minutes and serve each bowl topped with a spoonful of chopped olives and a sprinkle of celery leaves

Cannelini with Shrimp

INGREDIENTS
2     tablespoons olive oil
½    medium white onion, diced
2     garlic cloves, minced
1     bay leaf
½    teaspoon dried thyme
½    teaspoon lemon juice
1     cup diced tomatoes
1     cup low sodium chicken broth
¼    cup Emile’s dry Sherry or Marsala
½    pound shrimp (1 ½ inches long), precooked, cleaned
2     cans (15 ounces) Cannellini beans, rinsed, drained

METHOD

In a large skillet, warm the olive oil on medium heat. Add the onion and cook for 4 to 5 minutes until tender. Add the garlic and cook for 1 minute. Add the bay leaf, thyme, lemon juice and tomatoes and cook for 3 to 4 minutes. Pour in the chicken broth and dry sherry. Cook over high heat until slightly reduced, about 5 minutes. Add the shrimp and drained beans; cook for 2 to 3 minutes, stirring often until shrimp are heated through. Remove the bay leaf and serve immediately.

Moroccan Vegetable Stew

INGREDIENTS
2    tablespoons olive oil
1    medium onion, chopped (1 cup)
½   cup chopped celery
1    small green pepper, seeded, diced ½ inch
4    cloves garlic, minced
2    cups vegetable or chicken broth, low sodium
2    cups sweet potato, peeled, cubed ½ inch (about 1 pound)
1    can (15 ounces) diced tomatoes with juice
1    can (15 ounces) garbanzo beans, rinsed, drained
½   preserved lemon, chopped or 2 tablespoons lemon juice
2    teaspoons dried powdered ginger
1    teaspoon ground cumin
1    teaspoon curry powder
1    teaspoon ground coriander
1    teaspoon chili powder
 
1    teaspoon natural peanut butter
1    tablespoon dried cilantro

METHOD

In a large sauce pan over medium heat, add the olive oil, onion, celery, green pepper and garlic. Cook for about 3 minutes stirring, to soften the vegetables. Add the broth, sweet potato, tomatoes, garbanzo beans, lemon, and all 5 spices.

Stir to combine and bring to a boil. Lower the heat to medium-low, cover and simmer for 15 minutes until the sweet potato is tender. Stir in the peanut butter and cilantro, cook for 3 to 4 minutes to combine, and serve hot.

Based on an internet recipe from SparkPeople

Baked Baby Octupus

INGREDIENTS
 3    tablespoons olive oil, divided
1    large onion, chopped (about 1 cup)
1    large carrot, sliced to ¼  inch (about 1 cup)
4    cloves garlic, minced
2    ribs celery, sliced to ¼ inch, including leaves (about 1 cup)
¼   teaspoon red pepper flakes
1    bay leaf
1    can (15 ounces) diced tomatoes
12  ounces baby octopus, cleaned
          heads halved, tentacles quartered
1    cup robust dry red table wine
½   cup chopped flat leaf parsley

METHOD

Preheat the oven to 300 F. In a medium sauce pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the onion, carrot, garlic, celery, red pepper flakes and bay leaf. Cook the vegetables, stirring, about 4 minutes. Add the tomatoes and their juice, continue cooking for 6 to 8 minutes and remove to a .

In a large skillet, add 1 tablespoon of olive oil and heat until it begins to shimmer. Add ½ of the octopus and cook over high heat, stirring, until it starts to brown, about 2 minutes. Remove to the baking dish, add another 1 tablespoon of olive oil and cook the remaining octopus the same way, also removing to the baking dish.

Lower the heat and add the red wine to the skillet. Bring to a boil, scraping up any brown bits from the bottom of the skillet and add this to the baking dish. Stir to combine and bake in the oven for about 30 minutes until the octopus is tender.  Remove the bay leaf and serve with toasted French bread slices accompanied by a hearty red wine such as a Syrah.

Pumpkin Soup

INGREDIENTS

1    tablespoon butter

1    medium white onion, diced

1    small crisp apple, diced (1 cup)

1    tablespoon brown sugar

½   teaspoon dried grated ginger

1    cup low sodium chicken or vegetable broth

1    cup dry white table wine

3    cups peeled, cubed fresh pumpkin

      or 1    can (15 ounces) pumpkin puree 

1    tablespoon sour cream

METHODIn a large sauce pan, heat the olive oil over medium-high heat and add the onion and apple. Cook for 4 to 5 minutes until just tender and add the brown sugar, ginger, broth and fresh pumpkin. If you are using prepared pumpkin puree, add it at the end of the cooking time. Bring the soup to a boil, reduce the heat to a simmer, cover and cook on low for 15 minutes or until the pumpkin pieces are soft and tender. (Add the prepared pumpkin puree here)

Working in batches, transfer to a food processor or blender and process to a puree. Remove ¼ cup of the puree to a medium bowl and add the sour cream. Whisk to a uniform color and place into a pouring device. Parcel the soup into serving bowls and divide the sour cream mix into the bowls before serving. Try swirling with a fork to add interest to the presentation.

Brussels and Tomatoes

INGREDIENTS
16    large Brussels sprouts, golf-ball sized or larger
1      tablespoon olive oil
1      cup finely chopped onion
1      cup diced tomatoes
1      tablespoon aged balsamic vinegar

METHOD

Clean the Brussels sprouts, removing the outer leaves. Slice each lengthwise into ¼ inch slices, retaining any pieces of the leaves that may come off. Set aside

In a large skillet, heat the olive oil over medium-high heat and add the onions. Cook the onions, stirring, for 5 to 6 minutes to soften. Add the sprout slices and cook, turning, for 5 to 6 minutes. Mix in the diced tomatoes with their juice and the balsamic vinegar. Lower the heat to just simmer, cover and cook 8 to 10 minutes until the sprouts are tender. Serve immediately