Category: Whole30

Red Kidney Bean Curry (Rajma)

1/3/2020

Happy New Year!

Have you heard of Veganuary? No? It's a 30-day challenge of eating plant-based foods. Won't be doing it straight for a month, but two-three times per week is great. [Ed. note: Through the NFL playoffs? Are you insane, woman?]

This red kidney bean curry (a.k.a. Rajma) is like a vegetarian chili, but with Indian spices. Adapted from Smitten Kitchen, this super-easy-to-make (20 minutes, start to finish), freezer-friendly and budget-conscious dish is fantastic served with rice, quinoa or naan bread. Great veggie sides include roasted yams, roasted cauliflower or sauteed greens like spinach, kale, or chard (if you're trying to be low carb).

Full disclosure, I was a little hesitant to offer this to the BF. Not because he doesn't like vegan meals, but because he's not a huge chili fan; he likes, but doesn't love beans. So I can't tell you how surprised I was that he loved this. I mean, really, really, truly inhale-a-bowl-and-ask-for-more loved this. [Ed. note: You tricked me! Curses!] #Winning

NOTES:

Several ingredient quantities were changed, as was a bit of the method. Very adaptable recipe. You can adjust to your preferences.
If you want less heat, leave out the serrano or jalapeno and cut back on the cayenne. You can always have minced chili that you can sprinkle on your own curry bowl.

Adapted from: Smitten Kitchen
Number of servings: 6

Ingredients

2 tablespoons extra virgin olive oil
3 tablespoons minced fresh ginger (if you're adverse to ginger, use 2 tablespoons)
1 medium onion, finely chopped
1 plum tomato, de-seeded and diced
3 cloves garlic, minced
1 large serrano or jalapeno chili, minced (optional, if you can't take the heat)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon cumin seeds (if you don't have cumin seeds on hand--leave out)
½ teaspoon ground turmeric
¼ teaspoon cayenne (less if you want less heat)
8 ounce can or 1 cup of tomato sauce
3 cups cooked red kidney beans or 2 15-ounce cans, drained and rinsed
2 cups vegetable broth (original recipe calls for water, I like broth, either works)
½ cup chopped fresh cilantro (or parsley, if you prefer)

Suggested Sides and Toppings

Rice, quinoa, naan bread
Roasted cauliflower or roasted yams
Sauteed greens (spinach, chard, kale)
Yogurt

Directions

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chile, and let sizzle for one minute. Add dry spices and cook over medium low heat for five minutes, or until onion is softened.
Add the tomato sauce and cook for an additional five minutes, stirring frequently.
Add red kidney beans, 2 cups vegetable broth or water, and diced tomato. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes.
Remove from heat. Garnish with cilantro.
Serve over rice or with naan. A dollop of plain yogurt (if not keeping the dish vegan) on top is heavenly.

Should Old Acquaintance be forgot, ang nefer took da treat...

4 Comments

Roasted Harissa-Spiced Ratatouille

8/27/2019

2 Comments

Dinner guests who visit the house often have some form of dietary restriction: carb-, gluten-, grain-, or sugar-free, vegetarian, vegan, flextarian, only white-meat chicken-eater, allergies (shellfish, nuts, dairy), etc. You know what I'm talking about. I understand. Am a selective eater myself. [Ed. note: Run away run away run away do not comment I want to live...]

However, this summer has been about streamlining, making things as easy as possible. This dinner is the perfect solution. Have to give props to the BF, who suggested that kebabs would be a good accompaniment. [Ed. note: I can't help myself. I like good food, ok?]

This is especially effective for a dinner-party menu. Serve your favorite hummus for appetizers, follow up with two entrees: Roasted Harissa Spiced Ratatouille and Chicken Kebabs. The ratatouille will satiate the vegan guest and be a nice side dish for the carnivores. FYI, this dish is gluten free, grain free, Paleo and vegan.

Have been on a harissa kick lately, adding it to shrimp skewers, lamb patties, and roasted Japanese eggplant. Harissa is a spicy aromatic North African chili paste made out of hot chili peppers (which are often smoked), roasted red bell peppers, tomatoes, garlic, olive oil and spices like cumin, coriander, caraway and mint. It comes in sauce form or paste, as you can see in photo below. I used a mild harissa sauce for this dish, but next time might opt for the paste, which is spicier and more concentrated.

Adapted from: Gourmande in the Kitchen
Number of servings: 4-6

Ingredients

2 medium zucchini, cut in half and again into thick slices (about 2 inches long)
2 red peppers, seeded and cut into big chunks
1 medium eggplant, cut into big chunks (Japanese eggplant used here, but use whatever you can get)
½ red onion cut into chunks
1 teaspoon fine sea salt
⅛ teaspoon freshly ground black pepper
2 tablespoons/30ml extra olive oil
2 garlic cloves, thinly sliced
1 ½ tablespoons harissa paste (harissa sauce used here)
¼ teaspoon ground coriander
1 pint cherry tomatoes. halved
2 tablespoons parsley, roughly chopped
Rice, quinoa, couscous or cauliflower "rice" to serve

Directions

Preheat oven to 425 ºF.
Place the zucchini, bell peppers, eggplant, garlic, salt, pepper, 1 ½ tablespoons of the olive oil, harissa, and coriander in a large bowl and toss to combine. Spread the vegetables on a baking sheet. Place tomatoes with remaining ½ tablespoon olive oil in a separate bowl and set aside.
Roast vegetables for 15 minutes, remove from oven, add halved cherry tomatoes and return to oven for another 15 minutes.
Remove from oven and serve vegetables over whatever starch you desire. Sprinkle with chopped parsley.

2 Comments

Roasted Tri-Color Fingerlings & Chimichurri Sauce

3/26/2019

2 Comments

As Tom Lehrer sang a year ago, "Spring is here!" [Ed. note: Check the PPS below for the link.] These beauties are in season all year, but I especially love them in the spring time. Have been known to serve them up as a main dish since they take less than 30 minutes to make, but you'll probably want to have them as a side with...anything.

In our house, we drizzle chimichurri sauce on everything from grilled/roasted beef to lamb, chicken, fish, seafood, rice, quinoa, yams, and veggies. Even eggs or avocado toast. Bright, zesty, addicting.

NOTE: I have found tri-color fingerling potatoes and at my local supermarket, but if you can't find them, you can use Dutch baby potatoes or yellow fingerlings.

And finally, a quick side note to nominate the BF for a "BF of the year" award [Ed. note: AND I WOULD LIKE TO THANK THE ACADEMY...], as I have been shuffling around with a slipped disc, unable to lift the 60-pound bins I deliver daily (up and down 3 flights of stairs). He has not only helped me dauntlessly for the past two weeks, but with a smile on his face. Could not have fulfilled the orders without him and, hopefully, this roasted potato side with a prime ribeye was an adequate reward for his efforts. MUAH

[Ed. note: Hey nobody tell her I'm happy to tag along. PRIME RIBEYE, people!]

PS: Think these potatoes are colorful? Well check out these pinkalicious deviled eggs as I re-examine family trauma (www.moveablefeast.me/blog/pinkalicious-deviled-eggs).

PPS: Also high on the color charts are these spice roasted carrots with avocado and yogurt, which we bring to you while (proverbially) poisoning pigeons in the park (www.moveablefeast.me/blog/spiced-roasted-carrots-with-avocado-yogurt).

PPPS: We celebrated St. Patrick's Day with a heartfelt Denis Leary ditty and Bailey's Irish Cream Tiramisu (www.moveablefeast.me/blog/baileys-irish-cream-tiramisu).

Adapted from: A Beautiful Plate (potatoes); The Pollan Family Table (chimichurri), Corky, Lori, Dana and Tracy Pollan
Number of servings: 4

Ingredients
Roasted Fingerling Potatoes

1 ½ pounds fingerling potatoes (mixture of yellow, red and blue; or use Dutch baby potatoes)
1 tablespoon extra virgin olive oil
Kosher or sea salt
Freshly ground pepper

Chimichurri Sauce

⅓ cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon minced shallot
1 tablespoon minced garlic
½ teaspoon crushed red pepper flakes
Sea salt
Freshly ground black pepper
¾ cup finely chopped Italian (flat leaf) parsley

Directions
Roasted Fingerling Potatoes

Preheat oven to 450 °F. Rinse and dry fingerling potatoes thoroughly, then slice them in half lengthwise. Toss on a large baking sheet with the olive oil, pepper and salt.
Place potatoes cut-side down and spread out evenly on a baking sheet. Roast for 25 minutes. At this point, potatoes should be sufficiently caramelized, crispy and fork tender. If not, roast for 5 more minutes. Remove potatoes from oven, and place on rack.

Chimichurri Sauce

In a small mixing bowl, combine ⅓ cup extra vergiin olive oil, the lemon juice, vinegar, shallot, garlic and 1 tablespoon water. Whisk until blended.
Add the red pepper flakes, season with salt and pepper and whisk again.
Gently fold in the parsley and set aside.

2 Comments

Roasted Potatoes & Coconut Turmeric Sauce

1/17/2018

0 Comments

One year ago the BF and I did an abbreviated version of Whole30 (we allowed for an exception...or two). He lost 8.5 pounds and thought it was pretty easy to stay on the program. [Ed. note: You give me meat an potatoes and I shall find a way to survive.] I didn't fare that well in the weight-loss department, but it was a terrific reboot, and the real saving grace was the coconut milk sauce I developed that was incorporated into everything. With the exception of Indian and Thai dishes, I rarely used coconut milk. This turned out to be a worthwhile challenge, and the result was a savory sauce that is a brilliant dairy-free option.

Here the coconut milk –infused into a garlic turmeric sauce– is a perfect foil to the crunchy cabbage, spicy chives and crispy skinned potatoes. We actually had this as a main course, but it would work as a side dish for steak, chicken, pork, or any protein. (We are unapolegetic carnivoires.)

We will be hopping on the Whole30 again soon, and certainly will be incorporating this into the process.

Inspired by Dolly and Oatmeal
Number of servings: 2-3 entrees or 4-6 side dishes

Ingredients
Potatoes

2 pounds baby Dutch or fingerling potatoes
2 tablespoons extra virgin olive oil
Kosher salt
Pepper
2 cups shredded purple cabbage
1 avocado, peeled, seeded and sliced
¼ cup chives, minced
Black sesame seeds

Coconut-Garlic-Turmeric Sauce

1 teaspoon extra virgin olive oil
2 shallots, finely minced
2 large garlic cloves, finely minced

1 ½ tablespoons curry powder (sweet curry from Penzey's was used here)
1 ½ tablespoons grated fresh turmeric or 1 tablespoon ground turmeric
1 (14 ounce) can coconut milk (full fat was used)
2 teaspoons tahini paste (to taste)
1 teaspoon apple cider vinegar
Cayenne (to taste) optional

Directions
Potatoes

Preheat oven to 450 °F. Rinse and dry the potatoes thoroughly, then slice in half lengthwise. Toss on a large baking sheet with the olive oil, salt and pepper.
Place potatoes cut side down and spread out evenly on baking sheet. Roast at 450 °F for 20-25 minutes (longer if needed), until potatoes are caramelized, crispy, and fork tender.
Place cabbage on platter or in shallow salad bowls. Top with potatoes. Drizzle with coconut sauce and garnish with chives, avocado and black sesame seeds.

Coconut-Garlic Turmeric Sauce

Heat olive oil in a medium saucepan. Saute shallots and garlic until softened, but not browned. Mix in curry powder and turmeric and saute 1 minute. Whisk in coconut milk and cook for 20 minutes or until it thickens to a gravy-like consistency. Whisk in tahini paste and apple cider vinegar and cook for 1 minute more.
Take a hand-held-immersion or standing blender and blend until very smooth. Taste. Add salt and cayenne if needed.

0 Comments

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Red Kidney Bean Curry (Rajma)

Roasted Harissa-Spiced Ratatouille

Roasted Tri-Color Fingerlings & Chimichurri Sauce

Roasted Potatoes & Coconut Turmeric Sauce

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