Quick Moroccan Tagine

Spice Blend
2 tsp ground cumin
1 1/2 tsp sweet or smoked paprika
1 tsp ground ginger
1/2 tsp ground turmeric
1/4 tsp ground cinnamon

Tagine
2 Tbs olive oil
1 large leek, cut into 1-inch-thick rounds
1 red bell pepper, cut into 1-inch triangles
4 medium potatoes, peeled and halved
1 15oz can, rinsed and drained
2 cloves garlic, minced
8 dried apricots, quartered
1/2 cup dry-cured black olives
1/4 cup chopped cilantro

1) To make Spice Blend: Combine all ingredients in small bowl.
2) To make Tagine: Heat oil in pot over medium-high heat. Add leek and bell pepper; saute 3 minutes. Add potatoes, chickpeas, garlic and Spice Blend; cook 30 seconds. Stir in apricots, olives and 2 cups water; season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and cook 20 minutes, or until potatoes are tender. Serve sprinkled with cilantro.

Review: I left out the apricots, because - ew. I also used regular black olives, as there’s no way I’m going to find dry-cured black olives in Idaho. Although, I really want to try them! I also managed to forget to put cilantro on the dish once it was done. Oops. However, this was a flavorful dish that I found to be pretty yummy. I served it over bulgur, but it can be served over couscous or rice, too. Yum.

Bow Ties With Broccoli Pesto

6 Tbs blanched hazelnuts, plus more for garnish, optional
2 cups broccoli florets
1 1/2 cups loosely packed parsley leaves
1/4 cup, plus 2 Tbs olive oil, plus more for drizzling, optional
1/2 cup mint leaves
1 1/2 tsp capers, rinsed and drained
5 large garlic cloves, peeled
12oz farfalle pasta

1) Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, coarsely chop, and set aside.
2) Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.
3) Pulse hazelnuts, broccoli, parsley, oil, mint, capers and garlic in food processor until smooth. Season with salt and pepper, if desired.
4) Cook farfalle according to package directions in broccoli cooking water. Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using, and drizzle with olive oil, if desired.

Review: This was a bit too garlicky. I’d recommend scaling the garlic down to 3 cloves. Even with the garlic overkill, this was super yummy. We topped our dish with some Parmesan cheese and made it even yummier. Now, if I could just convince Dreamfield’s to make farfalle.

Watched

We rearranged the living room, as our blinds became destroyed by the cats jumping into the window from the top of the shoe caddy.  So, now I get watched while I cook.  From the stove, I typically just see the ears and eyes of Dmitri peeking around the corner.  This pic is a better shot of his silly antics. 

Spaghetti With Chunky Tomato Sauce

8oz (2 cups) sliced white mushrooms
1 red bell pepper, cut into chunks
1 large leek, white part only, cut into chunks
2 Tbs olive oil
3 cloves garlic, minced
2 Tbs dried oregano
2 tsp dried thyme
1/4 tsp red pepper flakes
2 15oz cans diced tomatoes
1 15oz can chickpeas, rinsed and drained
1/4 cup red wine
8 cups baby spinach leaves
8oz spaghetti

1) Place mushrooms, bell pepper, leek and garlic in bowl of food processor. Pulse until ingredients are coarsely chopped.
2) Heat oil in large saucepan or stockpot over medium-high heat. Add mushroom mixture, and season with salt and pepper. Cook 3 to 5 minutes, or until vegetables are softened and most of liquid has evaporated. Stir in oregano, thyme and red pepper flakes, and cook 30 seconds, or until fragrant. Add tomatoes, chickpeas and wine.
3) Cover, and simmer 20 minutes, stirring occasionally. Add spinach, and cook 3 to 5 minutes more, or until spinach has wilted.
4) Meanwhile, cook spaghetti according to package directions. Serve spaghetti topped with sauce.

Review: I wasn’t very successful with the pulsing until coarsely chopped. I managed to get pureed, and it took quite a bit of doing to get all of the vegetables chopped down. Unfortunately, the puree looked like regurgitated food (which Mike kindly pointed out). When mixed with the rest of the ingredients, it looked like a decent sauce, so it can be saved!! It was yummy and very flavorful.

Sicilian-Style Cauliflower With Pasta

Kosher salt, as needed, plus 2 tsp
3/4 lb penne
1/4 cup extra virgin olive oil, plus more as needed
5 cups 3/4-inch cauliflower florets (about 1 to 1 1/4 lbs)
1 large shallot, sliced into thin rings
2 cloves garlic, smashed
3/4 cup water
1/4 cup white wine vinegar
2 tablespoons golden raisins
1 tablespoon honey
1 tablespoon capers
1 sprig fresh thyme
1 bay leaf
2 tsp fennel seeds, optional
Freshly ground black pepper
3 Tbs pine nuts, toasted
3 Tbs chopped fresh flat-leaf parsley
1/4 cup grated Pecorino Romano, plus more as needed

1) Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente?o tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
2) Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
3) Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.

Review: I left out the golden raisins and the fennel seeds, because I thought that sounded gross. I think that worked for the best. This was pretty tasty and was quite filling. I especially liked the combination of toasted pine nuts and capers. Yum.

Creamy Barley With Tomatoes & Greens

2 Tbs olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 cups quick-cooking barley
1 28oz can diced tomatoes, drained
1 cup dry white wine
8 cups torn mustard green leaves (from 1 small bunch) or spinach
2 oz Taleggio or Brie (rind removed), cut into small pieces
1/2 cup grated Parmesan (2oz)

1) Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
2) Add the barley, tomatoes, wine, and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
3) Add the mustard greens, Taleggio, and ¼ cup of the Parmesan and cook, stirring occasionally, until the mustard greens are tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.

Review: I couldn’t find quick-cooking barley, so I used rolled barley. I’m not sure what the difference is, but Mike insisted I had bought instant oatmeal! I also used baby spinach and Brie. The dish was pretty easy to make, but it didn’t look very appetizing. It was filling and hearty, however. Which is great for our snowy, cold, April day!

Pasta With Brie, Mushrooms & Arugula

12oz penne
1 Tbs olive oil
1 lb button mushrooms, quartered
1 small red onion, sliced
1/2 cup dry white wine
kosher salt and black pepper
8oz Brie, cut into 1-inch pieces
4 cups baby arugula

1) Cook the pasta according to the package directions. Reserve ½ cup of the pasta water, drain the pasta, and return it to the pot.
2) Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes. Add the wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.
3) Toss the pasta with the Brie and reserved pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.

Review: I used some shallots instead of red onion. I also used baby spinach instead of arugula, as Mike always thinks arugula is too bitter. Mike also asked that I recommend leaving the brie at room temperature, as I cleaned up the brie and put it back in the fridge while I made the rest of the dish. Therefore, when I added the brie and served it, it was an odd mix of hot food and cold cheese. The dish was “ok.” I thought it would be yummier than it was and was a little disappointed. I’m not sure what went wrong.