Butternut Squash and Chickpea Curry

Butternut Squash and Chickpea curry is a hearty filling vegetarian meal. The butternut squash gives the curry a slight sweetness which pairs well against the spicy flavor profile. Serve over lemon infused rice and the citrus notes of the lemon brighten the entire dish.

Ingredients:
1 small (~ 2 lbs) - butternut squash peeled and diced into 1/2 inch chunks
1 can (1 3/4 cups) - chickpeas rinsed well (you can used dry chickpeas just make sure you soak overnight)
1 can (14.5 oz) - diced tomatoes and their juice
1 - medium sized yellow onion diced
3 - cloves of garlic (grated) 
1 tsp - grated fresh ginger 
1 cup - water
1 TBS - garam masala
2 tsp - cumin seeds
1 tsp - coriander seeds
1/2 tsp - fennel seeds
1 tsp - turmeric powder
1 tsp - salt
1/2 tsp - chili powder
1/4 tsp - black pepper
1 TBS - oil (Canola or Olive)
2 TBS - fresh chopped cilantro

Heat your cumin, coriander, and fennel seeds in a dry pan over medium heat just until you start to smell them. This helps release the flavors. Once warm crush them using a mortar and pestle or spice grinder. If you don't have seed just substitute powder.

Heat the oil over medium heat in a large saute pan or braising pan. When the oil is hot add the onion, salt, pepper, cumin, coriander, fennel, turmeric, and chili powder. Cook for about 3 minutes and then add the grated ginger and garlic. Cook for an additional 2 minutes and add the butternut squash, tomatoes, and water. Cover the pan and allow to cook over medium-low heat for 15 minutes.

After 15 minutes uncover the pan and add the chickpeas. Cook for an additional 10-15 minutes until the squash is cooked through. When the squash is done add the garam masala and cilantro.

If you want to thicken up your curry use your spoon to mash up some of the squash and chickpeas in the pan. Stir it in to combine. Serve over rice with some naan bread on the side.

Quick and simple lemon rice
Make your favorite rice recipe. Once done while still hot stir in the zest of one lemon and 1/2 its juice. You can also add a handful of cilantro to add more flavor. Let sit for about 5 minutes covered.

Stuffed Peppers

Bell Peppers are a versatile and tasty vegetable eaten raw or cooked no matter what color you choose. The green pepper has a little bite to it while the red, yellow, and orange pepper tend to be more on the sweet side. You can stuff them with all sorts of different things. Mine are stuffed with a combination of turkey, brown rice, corn, and herbs.

Ingredients:
6 - medium bell peppers or 4 large (color up to you)
1 lb - ground turkey
2 cups - cooked brown rice
1 cup - frozen corn
1 - medium onion, diced
3 - cloves garlic, diced
3/4 cup - shredded cheddar cheese
1/4 cup - chopped fresh parsley
1/8 cup - chopped fresh oregano
3/4 cup - tomato sauce (pick your favorite canned or homemade)
3 tsp - salt
3 tsp - black pepper
1 TBS - oil (canola, veg, olive, etc)
pinch of salt and pepper to season the inside of the peppers

Preheat oven to 400 degrees.

In a saute pan heat 1-TBS of oil (I use a 50/50 blend of canola and olive) over medium heat. When hot, brown the turkey with a tsp each of salt and pepper. When done set aside.

Cut off and save the top of the bell peppers. Lightly oil the inside. Sprinkle with a pinch of salt and pepper. Set a side. Remove the stem from the top.

In a separate bowl combine the cooled turkey, rice, corn, onion, garlic, parsley, oregano, tomato sauce, cheese, 2 tsp salt and  2 tsp pepper.

Firmly pack the stuffing into each pepper and place in shallow baking dish. Bake for 50-60 minutes until the pepper is tender and browned.

Sweet Potato Croquette

These sweet potato croquettes are crunchy on the outside, soft on the inside and packed with flavor. Try them with my grilled salmon, your favorite fried chicken, or just with a side salad. You won't be disappointed.

Ingredients:
1 lb - sweet potato
1/2 - small onion, diced
2 - garlic cloves, diced
2 tsp - Old Bay seasoning
1 TBS - fresh parsley
1 - egg
3/4 cups - all purpose flour
1/4 cup - panko bread crumbs
1 TBS + 1 tsp - salt
1/2 tsp - black pepper
1 TBS - butter
Vegetable oil for frying

Peel and roughly chop the sweet potato. Place the potatoes in a pot of cool water with 1-TBS of salt and bring to a boil. Cook the potatoes till they are fork tender. Once cooked mash the sweet potatoes with a TBS of butter.  Let cool.

When cool stir in the onion, garlic, Old Bay, parsley, egg, flour, panko, salt and pepper.  This batter will be pretty wet. 

In a separate plate place ~ 2 cups of panko bread crumbs. Take a scoop of the potato mixture and form into a patty (size is totally up to you, mine were about the size of hockey pucks). Coat both sides in the panko and then set on a baking sheet. Continue process until all the batter is gone. Place the baking sheet in the freezer and allow the potato croquettes to set up for a least 20 minutes prior to cooking or freeze and place in a freezer bag for storage.

In a fry pan heat enough oil over medium heat to cover halfway up the sides of the croquettes. You know your oil is ready when you place the handle end of a wooden spoon in the oil and the oil bubbles up around it. When ready cook the croquettes till golden brown on both sides. Sprinkle with a pinch of salt and serve immediately.

Grilled Salmon with Lemon Rosemary Cream Sauce

Salmon may be the most unique tasting fish in the ocean. Because of this you don't need to add a lot to it. Its natural flavor is all you really need. Here I've coupled it with a lemon rosemary cream sauce to brighten the flavor.

Grilled salmon served with sweet potato croquette and steamed green beans

Ingredients for Salmon:
2 - Salmon fillets (3-4 oz each)
1 tsp - dried rosemary
olive oil to coat salmon
pinch of salt
pinch of black pepper

Heat a grill pan or your grill over medium high heat. When hot spray the pan/grill with a non-stick spray or brush lightly with oil (canola will work fine). 

Coat the flesh side of each salmon fillet with a little oil and season each with a pinch of salt and pepper. Crush the dried rosemary in your palm and divide between the two fillets.  

Place the salmon on the pan/ grill flesh side down and cook for 3-4 minutes. Flip the salmon on the skin side and continue to cook just until the salmon is cooked through (about 5-6 minutes). When done peel the skin off the salmon and top with the lemon rosemary cream sauce. 

Lemon Rosemary Cream Sauce:
1/4 cup - chicken stock
1/2 cup - cream or whole milk
1 - garlic clove sliced thin
1 TBS - fresh rosemary
1 TBS - flour
1 TBS - butter
juice of 1 lemon
zest of 1 lemon

Melt the butter in a sauce pan over medium-low heat. When melted stir in the flour and allow to cook for about 3-5 minutes. After the time is up stir in the stock, cream, garlic, rosemary, lemon juice and zest. Bring the sauce to a simmer/ light boil and allow the sauce to thicken. When thick enough to coat a spoon season with salt and pepper to taste. Serve over top the salmon.  

Pair the salmon with roasted potatoes, rice, my sweet potato croquette (will publish recipe soon), steamed green beans or broccoli.

Baked Shrimp with Tomatoes and Garlic

These delicately baked shrimp are sweet and succulent. They are a perfect appetizer or main course served over pasta.

Baked Shrimp

1 lb - peeled and butterflied shrimp
13-15 - grape tomatoes halved
1/4 cup - lemon vinaigrette (recipe to follow)
3 - cloves of garlic, chopped fine
1 TBS - all purpose flour
1/2 tsp - chili powder
1 oz - goat cheese  
1 TBS - parsley, chopped
1/4 cup - white wine
1 TBS - butter
1 tsp - salt
1/2 tsp - black pepper

Lemon Vinaigrette (yields 1 cup)
1/3 cup - fresh squeezed lemon juice
2/3 cup - extra virgin olive oil
1 TBS - dijon mustard
pinch of salt approximately 1/8 tsp
4-5 grinds fresh black pepper

Place the shrimp, garlic, flour, chili powder, salt, pepper, and lemon vinaigrette in a bowl. Gently stir all the ingredients together in order to fully coat the shrimp. Let the shrimp marinate in the refrigerator for 1-hour. 

Pre heat oven to 350 degrees 

Using a baking dish just big enough to hold all the shrimp, place them in so the tails of the shrimp are pointing up. Since they are butterflied they should stand easily. Pour any left over marinade over top. Add the wine to the dish and scatter the tomatoes around. Break the goat cheese into small chunks and place around the shrimp. Sprinkle the parsley over top. Cut the butter in small chunks and scatter around the shrimp. Season the entire dish with salt and pepper. Bake for 15 minutes just until the shrimp are cooked through.

Rosemary and Garlic Roasted Cornish Game Hen with Sweet Potatoes and Apples

Ever wonder what to do with those frozen game hens you see in your local grocery store freezer sections? Try this recipe for a simple flavorful meal.

Game Hen Ingredients
1 - game hen
4 - sprigs of rosemary
1/2 - small onion
10 - cloves of garlic
1/2 - lemon
1/2 cup - white wine
1/2 cup - chicken stock
1/2 cup - orange juice
1/2 tsp - corn starch
Oil (canola/olive oil blend) for coating hen
Salt and pepper for seasoning game hen

Pre heat oven to 450 degrees  

Coat the outside of the hen with enough oil so the spices will stick. Season the inside and outside of the hen with salt and pepper. Place 1/2 a lemon, 2 rosemary sprigs, and 1/2 a small onion inside the cavity of the bird. Tie up the legs and place the bird into a baking dish that will hold at least 2 cups of liquid. Scatter 10 cloves of garlic in the baking dish around the bird. Place the bird in the oven and cook for 25 minutes. When the time is up turn down the oven to 350 and pour in the wine, stock, and orange juice mixture. Place the remaining 2 sprigs of rosemary in the baking dish as well. Cook for another 25 minutes basting the bird every 8-10 minutes with the juices. When the 2nd 25 minutes is up remove the bird to a cutting board and let sit for 10 minutes. Pour about 2-3 TBS of the juice into a small mixing bowl and the rest of the juice into a sauce pan. Bring the sauce pan to a boil and reduce the liquid by 1/2 ( about 10 minutes). Whisk the juice in the mixing bowl with the 1/2 tsp of cornstarch to create a slurry. Add the slurry to the boiling pot about 7 minutes into the reduction. The sauce should coat a spoon but not be too thick. Taste for seasoning and serve along side the hen.

Use the roasted garlic cloves to smear on bread for a great simple garlic bread.

Sweet Potato and Apple Ingredients
1 - sweet potato, diced small
1 - red apple, diced small
1/2 - small onion, diced
2 - cloves of garlic, diced
1/4 cup - crasins, chopped
3 - sprigs of thyme
1/2 TBS - salt
1 tsp - pepper
1/4 tsp red chili flakes
2 TBS - canola/olive oil
1 TBS - balsamic vinegar

Start this recipe with about 12-15 minutes left in the cooking process of the bird. If you like your potatoes firmer with a crunch start at the 10 minute mark. Heat a pan over medium heat. When hot add about 1-2 TBS of oil and allow it to get hot. When hot add the onion, red chili flakes, 1/2 the salt and pepper and thyme sprigs. Allow to cook for 2-3 minutes until onions start to turn translucent then add the garlic. Cook for an additional minute. Add the potatoes, remaining salt and pepper. Cook for 8-10 minutes then add the apples and crasins and cook for and additional 5-7 mintues. When the dish is about 2 minutes out from being done add the balsamic vinegar.  Taste and adjust seasoning as necessary. To speed the recipe up you can cook the potatoes covered which will steam them a bit and cook them quicker.  

Mediterranean Phyllo Cups

You won't be able to eat just one of these little flavorful phyllo packages. Packed with lamb, eggplant, pistachios and feta cheese my Mediterranean Phyllo Cups are packed with flavor. 

1 - eggplant

1/2 lb - ground lamb (can substitute ground beef)

1 - medium sized shallot, diced

2 - cloves of garlic, minced

1 TBS - Olive oil

Additional Olive oil for brushing phyllo dough, muffin tin, and eggplant.

1/2 cup - crumbled feta

1/3 cup - chopped pistachios (1/4 cup for the mixture, the rest is sprinkled over the top of the cups)

1/4 tsp - ground cumin

1/2 tsp - coriander

1/4 tsp - cinnamon

1/4 tsp - red pepper flakes

1/4 tsp - black pepper

1/2 tsp - salt

3 TBS - chopped fresh mint

6 sheets phyllo dough

Pre heat oven to 400 degrees.

Cut the eggplant in half length wise and brush the inside with a little oil. Sprinkle with pinch of salt and pepper. Cook on a baking sheet for 20-30 minutes until cooked through. When done set aside until cool enough to handle. Once cool remove the flesh from the skin and coarsely chop.

While the eggplant is cooking, heat a saute pan with the TBS of olive oil over medium heat. When hot add the shallot, garlic and a pinch of salt. Cook for 2-3 minutes then add the ground lamb. Season the lamb with a couple pinches of salt and continue cooking till the lamb has finished browning. When done set aside to cool.

When both the eggplant and lamb are cool combine them into a bowl with the feta, pistachios, cumin, coriander, cinnamon, red pepper flakes, black pepper, salt and mint. Stir to combine. This makes enough for approximately 12 phyllo cups.

Take one phyllo sheet and lay it out flat on your work surface. Gently brush the sheet with a little olive oil. Place another phyllo sheet on top and again brush it with olive oil. Continue this pattern till you have stacked 6 sheets. Cut the phyllo in half vertically and again in half horizontally to make 4 separate squares. Each square will create one cup. Repeat process to create as many squares as needed.

Liberally brush the inside of a standard muffin tin with olive oil, gently push down one square into each oiled muffin cup. Spoon the lamb eggplant mixture into each cup filling to a little over 3/4 full. Gently fold the phyllo dough over the top of the cup to cover the filling. Brush the top of the cup with olive oil (to help brown) and sprinkle with a little chopped pistachio.

Bake for 20-25 minutes till the top of the cups is golden brown.