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Chickpea and Kale Shakshuka

• SOURCE: SmittenKitchen, from FAMILY: NEW VEGETARIAN COMFORT FOOD TO NOURISH EVERY DAY, BY HETTY MCKINNON




• 1-2 Tablespoons OLIVE OIL
• 1 MEDIUM YELLOW ONION, FINELY CHOPPED
• 2 GARLIC CLOVES, FINELY MINCED
• 1 TEASPOON GROUND CUMIN
• 1 TEASPOON GROUND CORIANDER
• 1 JALAPEÑO PEPPER, with seeds, FINELY CHOPPED 
• KOSHER SALT AND BLACK PEPPER
• 2 15-OUNCE CANS COOKED CHICKPEAS, DRAINED AND RINSED (ABOUT 3 1/2 CUPS, or a bit less ~3 C IS OKAY)
• 15-OUNCE CAN CRUSHED or diced TOMATOES (1 3/4 CUPS)
• 1/2 CUP (125ML) chicken or vegetable STOCK
• 4 OUNCES KALE, STEMS REMOVED (or a bit more)
• 1 CUP (150 GRAMS) FETA, CRUMBLED
• 6 LARGE EGGS, gently whipped
• 1 TABLESPOON ZA’ATAR
• HANDFUL OF MINT LEAVES, CHOPPED
• fresh whole grain bread
• DOLLOPS OF PLAIN GREEK YOGURT, TO SERVE (OPTIONAL)

1. IN A LARGE, DEEP FRYING PAN OR LOW DUTCH OVEN* CASSEROLE DISH, HEAT OLIVE OIL OVER MEDIUM HEAT AND, ONCE HOT, ADD THE ONION, GARLIC, SPICES, AND JALAPEÑO AND COOK FOR 4 TO 5 MINUTES, UNTIL TRANSLUCENT. 




2. ADD TOMATOES, STOCK, AND CHICKPEAS PLUS 1 TEASPOON KOSHER SALT AND SEVERAL GRINDS OF BLACK PEPPER. STIR TO COMBINE, BRINGING THE MIXTURE TO A SIMMER, LOWERING THE HEAT IF NECESSARY TO KEEP IT FROM BUBBLING TOO HARD. 

COVER WITH A LID AND COOK FOR 5 TO 7 MINUTES, UNTIL SAUCE THICKENs SLIGHTLY. 




3. ADD KALE AND COVER AGAIN, COOKING UNTIL THE GREENS HAVE WILTED, 2 TO 4 MINUTES. ADJUST SEASONING IF NEEDED. 




4. Cover dish with EGGS AND THE WHOLE DISH WITH FETA. COVER AND SIMMER FOR 6  MINUTES, UNTIL eggs cook.

TO SERVE, DRIZZLE WITH OLIVE OIL, SPRINKLE WITH ZA’ATAR AND MINT, AND SERVE WITH bread dipped in olive oil and za'atar AND PLAIN YOGURT, IF desired.

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whole baked trout

Whole baked trout with lemon
Inspired from https://www.thespruceeats.com/baked-whole-trout-recipe-1807447.

Ingredients

2 whole gutted, washed, & dried trout (about a pound each, a bit more is fine)
2 lemons, thinly sliced
handful of green onions or ramps
crushed garlic cloves (optional)
lemon pepper (optional)
1/2 C white wine (optional - can substitute with water)
2 T butter (optional, leave out or substitute with light olive oil)
salt
pepper
goodly amount of fresh or dried herb - dill, sage, whatever available

*Try with lemon zest rubbed inside fish.
**During morel season, mushrooms could be baked inside fish for an earthy flavor

Instructions
1. Heat oven to 450 degrees with rack in middle
2. Line cookie sheet with foil, then place cooking rack on top.
3. Place trouts on top of baking sheet
4. Inside each trout, place salt, pepper, onions, and garlic and lemon pepper if using. Place half the sliced lemons and half the herb.
5. The remainder of lemons go on top, along with remaining herb and more salt and pepper.
6. Bake for 25-30 minutes.

whole grain wheat bread

Whole grain wheat bread

To be made in a bread maker (I use Zojirushi BB-PAC20). Ingredients are added in the order listed here.

1 1/2 c warm water
3 C whole wheat flour
1/2 C ground flaxseed
3 T honey (added to the sides)
1/2 T molasses (added to the sides)
1 1/2 C dried milk
1 t salt
1 1/2 T light olive oil
3 T vital wheat gluten
1 1/2 t bread machine yeast

Be sure to use the "wheat bread" course.

Greek baked orzo

Greek baked orzo (from https://pinchofyum.com/greek-baked-orzolooks yummy)

DESCRIPTION

Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill.

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SCALE

INGREDIENTS

• 2 tablespoons olive oil
• half of an onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 2 cups kale, chopped
• 2 teaspoons dried oregano
• a tiny pinch of red pepper flakes 
• 1 teaspoon kosher salt
• 3 tablespoons tomato paste
• 1 cup uncooked orzo
• 1 14-ounce can diced fire roasted tomatoes
• 1–2 cups cooked chicken or chickpeas
• 2 1/2 cups vegetable or chicken broth
• 1–2 tablespoons butter (optional)
• feta and dill for topping (optional)
• lemon squeezies for serving (optional)

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INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.
3. Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.
4. Add the tomato paste. Saute for 1-2 minutes. 
5. Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer. 
6. Bake for 10-15 minutes until the orzo is soft.
7. Finish by stirring in butter, crumbling feta over the top, and dusting with some fresh dill, lemon juice, and freshly ground black pepper. YEAH BABY.

tropical smoothie (no dairy)

Tropical smoothie
(no dairy)

I developed this recipe while trying to figure out what to do with all the avocados delivered to me by Amos, a driver and shopper for Aldi,  during the COVID-19 pandemic. I thought I had ordered 4 avocados, but instead I ordered 4 BAGS of avocados!  

2 small ripe avocados, chopped
1-2 C frozen mango chunks
~1C pineapple juice (with no added sugar)
juice of ~ 1 lime (or more, to taste)
1/2-1 t diced gingerrooot
Raw honey can be added, if more sweetness is desired (optional)


Blend in a blender -- the color is a really pretty spring green.
Enjoy an energizing, tangy explosion of paradise in your mouth!!