Birthday Paella – 26/67

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This recipe, the one you are about to read about and hopefully make, is the dinner I’d request on my birthday growing up. It had all the umami, a blanket of carbs, and my favorite psuedo-vegetables: artichokes hearts and olives. It was warm and comforting — perfect for late August! (I joke.) My “favorite food” as I was growing up always shifted with the day and age, but I know for a while there I said paella. 

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Daniel and I went to Barcelona together last week for an impromptu adventure. And! we did not try! any! paella! Gasp! My middle school self would be disappointed. (One reason we didn’t have paella was that as we looked at menus, many had the symbol for “contains tree nuts”. I got nervous and decided perhaps we should just avoid it. My guess is that many use romesco sauce as a base, which contains almonds? Happy that menus used that notation, not happy that it kept me away from trying this. Oh well, I am alive and didn’t need to find a hospital in Spain. Who gets travelers insurance anyway.) However! We did have fideua, which is a coastal paella variation that uses small broken toasted spaghetti instead of the traditional rice.

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It was covered with fresh seafood, served with a side of aioli, and hella good. I do not regret our paella-esque choices in Barcelona.

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I think I’ve had real paella exactly one time, at Boqueria in NYC. Which is, not coincidentally, where we got engaged, but this was a different evening. We had just eaten our weight in amazing tapas when they brought out our paella. It was… okay. They took the whole crispy-bottom thing to a next level, and it was kinda dry and almost charred. Disappointing. 

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This is a long way to say, we made my mom’s birthday-requested paella for dinner recently. I was skeptical of its short ingredient list (no saffron, just turmeric for seasoning, no hours-long cooked sofrito, no acid). And yet! A really delicious, balanced, well-seasoned dinner. The rice on the bottom gets sticky and a little charred and so flavorful. The whole thing is incredibly flexible and adaptable.  Perhaps I’ve just been on team inauthentic paella this whole time. 

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Some notes on the ingredients, namely vegan sausage: I hate it. The brand we got was just… very hard to swallow. I’d try with a different kind next time, or just add a little smoked paprika and forego the sausage all together. Growing up we used a weird kosher sausage that I would also pick around. But I do remember chicken sausage being a good thing, so maybe that’s the way to go here. Sausage as you will. Also, I didn’t see sausage in any of the paellas in Spain. Most had seafood, or maybe rabbit or another gamey meat. Some had veggies, most didn’t seem to. So, if you like cooking with mussels and venison, try it out, why not. Also, there is no need to use the chicken here. Could definitely do more sweet potatoes, carrots, peppers, and peas and make this totally vegan. 

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some recipes to revisit from the blog from autumns of years past:
garlicky eggplant and cubanelle pepper stir-fry
winter squash and quinoa stuffed poblano peppers
blueberry lemon ginger celebration cake
warm apples over ice cream
kabocha, caramelized onion, and ricotta toasts <– this is on my must make again soon list

Birthday Paella 

adapted from my mom!

olive oil
3 bone-in chicken thighs (original recipe called for 6, but we added extra veggies instead)
2 sausages, vegan or otherwise, thick slices
2ish small sweet potatoes, scrubbed and in big chunks (optional)
1 onion, chopped small
1 bell pepper (green or red), chopped small
2-3 cloves garlic, minced
¾ cup rice (we used Arborio)
½ teaspoon turmeric
2 teaspoons Bouillion powder
handful baby carrots (or regular carrots cut into batons)
2 cups hot water (or broth) (a little more if more rice)
half a bag frozen peas
small jar artichoke hearts
½ can black olives
½ can roasted piquillo peppers, sliced
small handful cherries tomatoes, halved
1 lemon, to serve

In a big skillet for which you have a lid, heat up a bit of olive oil. Brown the chicken and sausage for a few minutes, then remove to a plate and set aside. 

If using sweet potato, put chunks in a microwavable bowl with a bit of water. Microwave for two minutes, or until potatoes are starting to soften. Drain and set aside. 

Return skillet to heat and add a bit more oil if it’s looking dry. Cook onion, bell pepper, and garlic with a sprinkle of salt for 5ish minutes, or until all start to brown and soften. Add the raw rice, turmeric, and bouillon powder and cook for another minute or so, stirring frequently. 

Level the rice out. Put carrots and sweet potatoes atop rice. Then arrange chicken and sausage on top. Cover with hot water and bring to a boil. Don’t stir! Cover with a lid, turn heat to low, and simmer for twenty minutes.

Sprinkle peas evenly around the skillet. Arrange artichoke hearts, olives, roasted peppers, and tomatoes over the top. Cover with lid and simmer for another twenty minutes. Serve with lemon slices.  

 

Maple Sesame Sweet Potatoes

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Hi again! Posting two days in a row, this might be a first. Oh boy. I’m just here to say that you can do the exact same thing I did with yesterday’s salmon to today’s sweet potatoes. Exact. same. sauce.!! And it’s REALLY GOOD. And this way it’s vegan. I served these sweet potatoes on buttery white rice with an egg fried in sesame oil (not vegan). All drizzled with sriracha. One of my better thrown together dinners in memory.

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Maple Sesame Sweet Potatoes

a swanky original but its the same recipe as previous except with sweet potatoes

a lil coconut oil
2 biggish sweet potatoes, peeled and cut into long thin “toasts”
⅓ cup real maple syrup
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
2 teaspoons minced garlic
¼ cup sesame seeds (I did a mix of white and black)
Chopped scallions to serve (optional)

Preheat oven to 450F. Find a baking dish that will fit your sweet potato slices in basically a single layer. I halved the recipe and did an 8-inch square dish. Put a little coconut oil on the dish and arrange your potatoes. Mix together maple syrup, soy sauce, sesame oil, and garlic in a measuring cup, then pour over potatoes to coat. Cook for about 20 minutes. Flip sweet potatoes and sprinkle with sesame seeds. Cook for another 20 minutes, until sauce is bubbling and thick, and sweet potatoes are coated and tender.

 

Sweet Potato Tahini Buddha Bowl – 9/67

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Daniel was supposed to make a chicken recipe a week while I was in Russia (so, 5 recipes total). He was going to blog them and it was going to be great. Well, this site still has 0 chicken recipes, so you can see how well that went. He did make one recipe but took no pictures of it, so here we remain. Sigh.

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I can’t blame him too much. Cooking requires time and love and follow-through, which I am only sometimes in the mood for. Tonight I was in the mood for it. My lovely friend Caroline gave me this recipe and said it seemed like something I would really like. Accurate, as I have made many versions of meals similar to this. I hope you’ll forgive me, Care, for adding extra things and making this far less simple than you intended. I had the time tonight. Recipes are for breaking, right? I veered from the recipe by pan roasting the chickpeas a bit and adding spices (I don’t like them straight out of the can), and adding brown rice, some crunchy veggies, and sesame seeds. To make it a “buddha bowl” I put everything in a giganto bowl that appeared in the mail while I was in Russia. (Did someone send us this? I think they got our registry mixed up with someone else’s but … now I have a great giant bowl and I love it.) It’s as full and rounded as Buddha’s belly.

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There’s another recipe on this site with very similar ingredients, just combined slightly differently (and kale would be great here too). I like this version more for a quick weeknight meal – you don’t have to wait as long for the sweet potatoes to cook, since they’re cut into small cubes. Also its called a Buddha bowl, so it’s automatically healthy 🙂

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Meals like this are the best after traveling for a while. This bowl was my post-Guatemala craving and mmm here’s my savory granola I invented after our Jordan trip. We did have a kitchen in Russia, so I wasn’t forced (ha) to eat 3 meals out a day, but it wasn’t so easy to cook. We couldn’t find some staples — tortillas, coconut milk, black pepper, chickpeas, most leafy vegetables, popcorn. The house we were in had one LOUSY glass cutting board, no can opener, and really abysmal knives. I managed roast cauliflower, a mushroom pasta, and many eggs, but that was about it. Feels good to make food exactly as I want it, then eat it.

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one year ago: anyone else currently reading The Power? I can’t decide if I like it or not…
two years ago: eggplant salad and goat cheese sandwiches
three years ago: herby sunchoke gorgonzola salad
four years ago: grilled pineapple and baked bean tacos

Sweet Potato Tahini Buddha Bowls

inspired by my friend Caroline

Roast sweet potatoes
1-2 tablespoons coconut oil, melted
2 cloves garlic, minced
2 big sweet potatoes, peeled and cut into small cubes
s&p

Combine everything on a roasting tray or two (keep veggies in a single layer!), and bake at 425 for 30ish minutes, mixing halfway through roasting.

Chickpeas
1 can chickpeas, drained and rinsed
Coconut oil
Salt, smoked paprika, cumin
s&p

Heat a medium saute pan and add a bit of coconut oil. Add chickpeas and spices and cook over highish heat for about 5 minutes, until chickpeas are charred and smell awesome. Stir frequently so they char all over.

Tahini dressing
1 clove garlic, minced
3ish tablespoons tahini (I just scraped out the rest of my jar, so this is a rough estimate)
Juice from ½ a juicy lemon
1 tablespoonish olive oil
Small dollop of honey (oops I guess this negates the veganness – can use maple syrup instead)
s&p
Warm water

Combine everything except warm water in a measuring cup, and mix with a fork. Add water a bit at a time until desired consistency is reached.

Cooked brown rice
Thin sliced shallot or red onion
Sliced cucumbers
Halved cherry tomatoes
Enoki mushroom – I added half a package to the sweet potatoes when they were halfway done roasting. They added a funky, almost noodle-y texture and great flavor. Yum!
Chopped parsley
Black (or white) sesame seeds

Combine in bowl as you wish. Post a picture to instagram. Eat!

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Roasted Chickpea and Kale Stuffed Sweet Potatoes with Tahini Sauce

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This post sort of reminds me of those Italian cookies, “brutti ma buoni,” which translates to “ugly but good”. Not like I’ve ever tasted them, as they’re made entirely of ground nuts, but I’ve always liked saying the name to myself when my photography sloppily gets sacrificed and yet I still want to share a recipe. At the end of the day, you’re eating food, not gazing at it, right? And if those foodie Italians can do it, perche non io? (Also, these potatoes themselves are not brutti, it’s just my impatience with a camera makes them appear such. We’re not discussing split pea soup or anything today.)

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True story: We ate these sweet potatoes standing up at our countertop in roughly 2 minutes. We had tickets for a show starting at 7:30; the sweet potatoes came out of the oven at probably 7:20. Luckily, the theater is literally two blocks from our house. We threw all the toppings on, poured on excessive amounts of tahini sauce, took some harried pictures which mostly turned out blurry, and quite literally stuffed these in our faces. We arrived at 7:29, a bit breathless and with tickets extended to prove yes we did indeed belong here too. Despite the totally full house, they hadn’t given our seats away yet. Whew.

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Some words to the wise: a) put your sweet potatoes in the oven at least an hour before you want to eat, and b) when buying tickets online months in advance, it’s always a good idea to double check what time it actually starts sometime during said day. Also c) don’t expect to take beautiful photos when you have approximately 9 minutes to assemble food, document food, consume said food, and sprint two blocks.

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So although I suggest you sit down and enjoy these lovely, healthy taters&toppings as a proper meal, they can be consumed quite quickly, if that’s what is necessary. I make (and adore) each element of this recipe separately; it was only a matter of time before they all got combined into the perfect mouthful. Er, series of mouthfuls, if you have the time. #dontbelikeme. #bruttimabuoni:sweetpotatoedition

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one year ago: simple pasta with smoked scamorza and tomatoes << one of my most-read posts!

Roasted Chickpea and Kale Stuffed Sweet Potatoes with Tahini Sauce

a swanky original
Serves 3

3 sweet potatoes
1 can chickpeas, drained, rinsed well, and dried off
1 ½ teaspoons ground cumin
½ teaspoon smoked paprika
some drizzles olive oil
¼ teaspoon red pepper flakes
1 big clove garlic, minced
2 cups kale, rinsed and in bite-sized pieces
1 tablespoon white wine vinegar
2 tablespoons tahini
juice from half a lemon
parsley leaves, roughly chopped
salt

Additional optional toppings: za’atar, hot sauce, Greek yogurt, pomegranate seeds

Sweet Potatoes: Preheat oven to 400F. Poke sweet potatoes all over with a fork. Place directly on oven rack. Bake until easily pierced with a knife, about 45 minutes to an hour, depending on their size. Let cool slightly.

Chickpeas: On a rimmed baking tray, toss chickpeas with cumin, smoked paprika, a drizzle of olive oil, and a sprinkle of salt. Add to oven when there’s about 20 minutes left on the sweet potatoes. Chickpeas will be brown and satisfyingly crunchy when done.

Kale: Heat a drizzle of olive oil in a big sauté pan. Add red pepper flakes and garlic and cook for 1 minute. Add kale, a pinch of salt, and white wine vinegar. Cook for about 6 minutes, or until kale has turned bright green and wilted a bit. Remove from heat.

Tahini Sauce: Combine tahini, 2 tablespoons water, lemon juice, and a big pinch of salt. Mix until smooth.

To serve, cut sweet potatoes in half. Mash the flesh a bit. Spoon on kale, chickpeas, and tahini sauce. Top with parsley and any additional toppings as desired.

 

As “brutti” as it gets: #UglyFoodPics

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BBQ Sweet Potato Nachos + Upscale Bar Food Dinner Party

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Imagine: You invite two friends over for dinner. You may have previously bragged a bit about how much you love cooking and recipe planning etc. You chat about blogs, Bon Appetite, restaurants, food trends. You promise to go all out.

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Flash forward to two weeks later, the morning of said pre-planned dinner. You have some frozen corn in the freezer from last week’s CSA. That’s it. You realize that you have roughly nine hours to create a beautiful and memorable meal. You have a minor freak out.

But then coffee was consumed and magazines and blogs were consulted. And so a theme was deliberated over: Bar food? No, Mediterranean. No, fancy bar food. Bourgeois bar food! The barista thinks its a good idea.

Commence brainstorming: some sort of soup, but on toast? something like dip, but in salad form? how much fried stuff is too much? do we need dessert?

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And so, four grocery stores, one bike ride, 4 bottles of vegetable oil, and many hours later, this is what we came up with.

“Spinach Artichoke Dip” Salad

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not pictured: a very healthy dose of parmesan and feta, and lots of lemony vinaigrette

Buffalo Cauliflower “Wings” 

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Daniel says, “yeah those tasted great but dang were they ugly. I’m not taking no pictures.” And I said “oh okay YOU=CAULIFLOWER.” And its my blog so here’s his picture.

Sesame-Soy (actual) wings

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“Stuffed jalapeno” individual polenta cakes (leftovers amazing with scrambled eggs!)

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a healthy dose of bacon to please the carnivores

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Homemade Sweet Potato Chip nachos, vegetarian and meaty versions

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With beer and whisky. No need for dessert.

We mostly just followed other recipes, tweaking as we went. But, in honor of the blog name, here’s the recipe for those awesome nachos.

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Vegetarian (or not) BBQ Sweet Potato Nachos

adapted from the Food Network

2 large sweet potatoes, peeled and cut into thin slices with a mandoline
vegetable oil for frying
¼ c salt
⅛ c ground pepper
⅛ c garlic powder
healthy dash cayenne
1 T olive oil
1 small onion, diced
3 cloves garlic, minced
3 jalapenos, one diced and two cut into thin rounds
1 T tomato paste
1 cup BBQ sauce
1 can black beans, drained and rinsed
½ lb ground beef, optional
2 cups shredded cheese; we did half smoked gouda and half monterey jack
½ bunch of cilantro, chopped, optional
sour cream to serve, optional

Make sweet potato chips:

First make seasoning mixture by combining salt, pepper, garlic powder, and cayenne. (Keep in mind this makes a ton! Keep leftovers for future chip batches.) Break out a large heavy pot (5 quart if you have it), fill it up to roughly ⅓ with vegetable oil (I’d say about 4 inches depth. You’re going to use a lot of oil here), and heat it until it reaches about 360º (use a candy or deep-fry thermometer). Place enough sliced sweet potatoes in to create a fairly dense surface layer and start actively patting them down under the oil with a slotted spatula. The temperature is going to drop pretty quickly, but if it stays above 180º you’ll be fine. Keep stirring and turning and drowning for 5 to 7 minutes, and just when you start seeing the hearts of your sweet potato chips going brown, start removing them and place them on a thick bed of paper towels. Sprinkle your seasoning mixture and coat to taste. As soon as the oil temperature reaches 360º, repeat. Once your crispy batch cools enough, toss them into a bowl, but keep the same paper towels on the plate for reuse with all cooked batches. As you repeat this process, more and more of the seasoning will rest on the paper towels, so keep that in mind as you’ll need to coat each new batch a little less. Also, feel free to eat as many of these chips as necessary to “test” that you’re doing it right, as well as to revel in how amazing it is that you’re making chips all by yourself.

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Make BBQ beans/meat:

Heat olive oil in a medium skillet over medium-high heat. Add onion and garlic and saute until onions are translucent and garlic smells wonderful, about 5-6 minutes. Add diced jalapeno and cook for another 5 minutes, or until the air smells spicy. Add tomato paste, black beans, and s&p. Mix so tomato paste coats everything. Add BBQ sauce and continue to cook for another 10 minutes or so, or until mixture thickens and smells amazing. Add extra BBQ sauce if mixture becomes too thick. If you want a non-vegetarian version as well, heat another medium skillet. Add a small splash of oil and add ground beef, stirring frequently, until evenly browned and cooked through. Add half of bean mixture to beef and simmer together for another five minutes or so.

To make nachos:

On a rimmed cookie sheet, or any other large platter, layer sweet potato chips, bean/beef mixture, jalapeno rounds, and cheese. Repeat. Place in a 400 degree oven until cheese gets melty, about 5-7 minutes. Top with chopped cilantro and sour cream and serve while hot!

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Roasted Sweet Potato, Peach, and Black Bean Tacos

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When one goes to Texas for the Fourth of July for one’s boyfriend’s family reunion and annual “rib-b-q,” one can expect to come back to NYC feeling about 15 pounds heavier (even as the sole vegetarian present, because OMG queso and beans and kolaches and cornbread salad and IHOP), many shades more sunburnt, and about fifteen times more likely to have developed mosquito-related diseases than previously.

One may also still be reeling, almost a week later, about how many meat cooking apparatuses (apparati?) can be in one backyard, including a couple smokers, a couple grills, and a giant cauldron fire pit thing.

One may, upon returning home, feel the need to return to vegetable-laden meals and (unfortunately) indoor cooking methods. One may also be exasperated by Texas’s apparent dislike towards “inauthentic” (ahem, vegetarian) tacos.

And, it almost goes without saying that it is only appropriate to roast things in a hot oven in a tiny apartment in July when you later consume those roasted things in your blissfully air-conditioned room, sitting on your bed, with the dog keeping the comforter clean, sharing with your roommate after an intensely sweaty cooking bout.

Texas, you were great and all, but this is how this Northerner does tacos.

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Roasted Sweet Potato, Peach, and Black Bean Tacos

(according to me)

Roast in a 350 degree oven:

2 small sweet potatoes, peeled and chopped into bite-sized pieces
half a red onion, thinly sliced
one ripe peach, cut into slices and then in half again
half a red chili pepper, diced into tiny pieces

with:
enough olive oil to cover it all
zest from one lime
1 T ish of ground cumin
1 t ground coriander
1/2 t or less ground cayenne
salt&pepper

…for about half an hour, stirring every 10 minutes or so, or until sweet potatoes are fork-tender and peaches are juicy, pulpy, sticky blobs of deliciousness.

Once out of the oven, mix in a can of drained&rinsed black beans, half a lime’s juice, and salt to taste.

When ready to serve, heat corn tortillas in a very hot, dry pan until slightly crispy. Top tortillas with veggie mixture, cheddar cheese, lime juice, sriracha, cilantro, ETC.

 

 

Rhubarb, Chickpea, and Spinach Stew with Cilantro-Lemon Yogurt Sauce

all done best

  1. Rhubarb can indeed be used in something other than pies. Savory things! Although pie is also a good idea. So is crumb cake.
  2. I have been finding myself, for the first time in my life, saying “I’m watching the game,” in response to people asking me about my plans. I’M WATCHING SPORTS. WORLD CUP SOCCER SPORTS. And it’s FUN and I GET SPORTS. It’s fun watching sports with other people who like watching sports! Ah, wisdom.
  3. Running into someone you haven’t talked to since their Bat Mitzvah at a trendy bowling place in Brooklyn while waiting for a world music concert to start is, believe or not, QUITE awkward. If you’ve had nothing to say to each other in roughly 10 years, don’t be the one to suggest meeting up for coffee first. Also, are you supposed to introduce your significant other, who has been quietly sitting beside you nursing his IPA and trying desperately to seem suddenly fascinated by the surroundings, to this forgotten middle school acquaintance? I’m going to hope “no” is the answer to this question. Sorry, Amanda, I now remember your name but still don’t really want to talk to you.
  4. If you are currently tired of googling “job nyc ngo theater” and “grad school necessary? non-profit”  and “how to curly hair humidity” and “tickets costa rica asap”, it is never NOT a bad idea to make curry. Especially if it has aforementioned savory rhubarb, spinach (thankyouCSA for my overflowing spinach fridge situation), and chickpeas (FAVORITE). And then you can feel creative for inventing a yogurt-cilantro-lemon-honey sauce and feel validated in your quests to become a creative and cultured professional human. (Although I’m also not saying it’s a GOOD idea either.)

Rhubarb, Chickpea, Spinach Stew with Cilantro-Lemon Yogurt Sauce
slightly modified from Joanne Eats Well with Others

Curry Ingredients:
1 sweet potato
2 tbsp olive oil, divided
2 tbsp yellow mustard seeds
1 tbsp ground cumin
3 tbsp minced fresh ginger
3 cloves garlic, minced
1 medium red onion, chopped
1 can chickpeas, drained and rinsed
1 cup vegetable broth, divided
2 stalks rhubarb cut into 1/4-inch slices
4 cups spinach leaves, torn into smaller pieces

Yogurt Sauce Ingredients:
1/2 cup chopped cilantro
1/3 cup full-fat Greek yogurt
1 lemon
1/2 tsp honey

Prepped Ingredients

Rachael Ray is just so darn excited about those spinach leaves. Let’s ignore her, shall we… Next time, homemade! (yeah, okay)

1. Preheat over to 400 degrees. Wrap the sweet potato in tin foil and put in oven on the top shelf. Keep it there until pierce-able with a fork. Test for pierce-ability at half an hour. Should be done by the time recipe is done! And yeah, okay fine, this step isn’t TOTALLY necessary but, really, who doesn’t appreciate some tasty roasted sweet potato goddness for almost no additional work?

2. Make the sauce: combine chopped cilantro, greek yogurt, 1 teaspoon lemon zest, juice from half a lemon, and honey. Mix to combine. Refrigerate until ready to serve.

3. Make the spice mix: Heat 1 T olive oil in a medium skillet over medium-low heat. Add the mustard seeds, cover, and cook for about 2 minutes or until the mustard seeds start popping. Cook 1-2 minutes after that, or until they stop popping, shaking the skillet frequently so that they don’t burn. It smells like popcorn! Turn heat to low, and stir in the ground cumin, ginger, and garlic. Continue cooking on low heat until you can smell the ginger/garlic. Pour into a small bowl, season with salt and pepper, and set aside.

4. Curry time!

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Spinach is amazing. Always looks so overwhelming and then you blink and it’s gone.

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  • Heat the remaining 1 tbsp olive oil in that same pan over medium heat. Add the onion and saute for 10 minutes or until the onion begins to brown.
  • Add the rinsed chickpeas and 1/2 cup broth. Bring to a gentle simmer and cook until the chickpeas are warmed through.
  • Stir in the rhubarb and the remaining 1/2 cup broth. Cook for 6 minutes. Add the spinach and cook until spinach wilts, about 3 minutes more. Stir frequently to make sure everything gets all mixed together. Stir in the spice mixture and continue to cook over medium heat for another minute or two while stirring. Season to taste with salt and pepper.

5. Want to serve it with couscous? Cool, so did I!
Heat 1/2 T olive oil in a pan over medium-high heat. Add 1/3 c Israeli couscous and 1/2 t lemon zest. Toast couscous until it smells nutty and grains have turned a uniform light brown. Cover with vegetable broth/water and cook until soft, about 10 minutes. Drain and serve!

6. Plate it! Start with a big spoonful of couscous. Then, either next to or atop, add curry. Elegantly add cubed roasted (peeled) sweet potato chunks and then cover all that deliciousness with cilantro yogurt sauce. EAT!

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Please note a) the swanky sweet potatoes and b) the red pepper in the corner. It was not a helpful addition so it isn’t in the ingredient list or recipe! Feel free to add, however, if you need to use up a pepper, like me.

…and then if you’re lucky, you eat PIECES OF VELVET cake on a glorious Thursday summer evening outside at public picnic tables with a cute sassy lady. Lucky you!

we ate cake