Paprika Chicken with Chickpeas and Baby Kale

This is a great one pan Sunday Dinner. The crispy Chickpeas and kale are wonderful!

  • 1 whole chicken, patted dry
  • 1 tbsp salt
  • 1 tbsp Pepper
  • 1 bunch Rosemary, thyme and sage
  • 1 Meyer lemon
  • 1 1/2 c Chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 1/2 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • 6 c baby kale

Season the chicken with salt and pepper and let rest in fridge for at least 1 hour.

Preheat over to 450.

Place the chicken breast side on a large rimmed pan. Stuff the herbs in the cavity and tie the legs. Roast for 30 minutes.

Bring a pot of salted water to a boil. Slice lemon in half lengthwise and slice into thin triangles. Blanch for 1 minute then remove to a paper towel.

In a small bowl combine lemons, Chickpeas, 2 tbsp olive oil, paprika and pinch of salt, toss to combine. Add to the chicken and roast for 20 – 30 minutes longer until chicken is cooked.

Remove chicken and carve it. Stir kale in with Chickpeas and stir to wilt.

Serves 6.

One Pot Mujadara

This recipe is totally comfort food – combining the rice and lentils in the multicooker makes for an easy peasy tasty meal!

  • 1 c lentils
  • 1/4 c olive oil
  • 4 leeks sliced thin
  • Salt
  • 2 cloves garlic, minced
  • 3/4 long grain rice
  • 2 tsp cumin
  • 1/2 tsp allspice
  • 1/2 tsp cayenne pepper
  • 1 cinnamon stick
  • 4 c baby spinach
  • Hot sauce

Heat olive oil on sauté in your multicooker. Add leeks and cook until crispy, set 1/2 aside. Add the garlic and stir in the rice, sauté stirring for 2 minutes. Drain the lentils and add them. Pour in 4 1/4 c water and add remaining ingredients. Cover and cook for 4 hours. Just before serving stir in spinach and remove the cinnamon stick. Sprinkle with hot sauce when serving.

Serves 6.

Roasted Sausage and Brocoli

I love one pan meals! I used two cos their is a lot of shrinkage with the broccoli! This is a great weeknight meal – set it, get the homework done and dinner is ready!!

  • 1 1/2 lb broccoli florets
  • 1/4 c olive oil
  • 1 tsp cumin seeds
  • Salt and pepper
  • 1 lb Italian Sausage
  • 1/2 c yogurt
  • 1 clove garlic, minced
  • Aleppo pepper
  • Toasted pine nuts
  • Fresh parsley, snipped

Preheat oven to 425. Toss broccoli with olive oil salt and pepper and spread on a baking sheet. Roast for 20 minutes, stirring a few times.

Coat sausages with a little oil and prick with a fork. Place on a baking sheet and cook 20 – 25 minutes – turning a couple times.

Mix yogurt and garlic and a few sprinkle of Aleppo.

Place sausage and broccoli on a platter sprinkle with Aleppo, pine nuts and yogurt sauce.

Serves 4.

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Tomato Braised White Beans

This is adapted from Dinner by Melissa Clark – I moved it to the slow cooker and cut back on the chorizo a bit. You can leave out the chorizo for a wonderful vegan meal.

  • 1 tbsp olive oil
  • 4 oz cured chorizo, chopped
  • 1 tbsp tomato paste
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 2 c carrots, diced
  • 2 c celery, diced
  • 2 c onion, diced
  • 2 cloves garlic, minced
  • 2 c white beans, drained and rinsed
  • 1 14 oz can diced tomatoes with juice
  • 1/2 tsp salt
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 8 oz baby spinach

In a multicooker on medium sauté, heat the oil and add the tomato paste, cumin and paprika, stir to combine and cook 1 minute. Stir in carrots, celery, onions and garlic, stir and cook 5 minutes until soft. Add beans, tomatoes, salt, thyme, rosemary, bay leaf and chorizo, stir to combine. Cook on low in slow cooker mode for 4 hours.

Season with salt and pepper. If it’s a little thin, cook on reduce for 10 minutes. Stir in the baby spinach.

Serve with a drizzle of olive oil.

Serves 6.

Veggie Enchiladas

These recipe is adapted from Nopalito – if you leave off the cheese they are vegan. Pick the prettiest veggies you can find at the farmers market – you can use any combo of veggies that is in season for this recipe.

Cilantro Salsa

  • 16 tomatillos, husked
  • 4 jalapeños
  • 4 cloves garlic
  • Salt
  • 1/4 c cilantro
  • 1/4 c white onion

In a medium pot, combine tomatillos, jalapeños and garlic, cover with water and bring to a boil, then simmer for 15 minutes.

Drain and add to blender with the remaining ingredients, blend till smooth. Chill until ready to use.

Enchiladas

  • Oil for cooking
  • 1 c onion, diced
  • 1 garlic, minced
  • 1 1/2 c carrots, diced
  • 1 1/2 c small cauliflower florets
  • 1 1/2 c zucchini, diced
  • 1 1/2 c broccoli florets
  • 1 batch salsa (above)
  • 12 corn tortillas
  • 3 c jack cheese, shredded

Preheat oven to 350. In a large skillet or Dutch oven heat 1/4 c oil over medium heat. Add onion and garlic and cook for 5 minutes. Add remaining veggies, raise heat to high and cook for 10 minutes, stirring occasionally, until al dente. Add salsa to the pan and bring to a boil, then turn off the heat.

In a dry pan, heat tortillas over medium heat until soft – about 1 minute per side.

Scoop 1/4 mixture into tortilla and fold or roll and place in a baking dish, repeat. Pour any remaining filling and salsa over the top and sprinkle with cheese. Bake for 20 minutes until heated through and cheese is melted.

Serves 6.

Crunchy Falafel with Tahini Sauce

These falafels are to die for – crunchy, light, airy – the secret baking soda and bubbly water!! I fried them in a small sauce pan and did 2 – 3 at a time.

  • 1 c dried chickepeas, soaked overnight
  • 1/2 onion
  • 4 cloves garlic
  • 1/4 c parsley
  • 2 tbsp cilantro
  • 1 tbsp salt
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp pepper
  • 1/8 tsp cardomom
  • 1/2 c sparkling water
  • 1/2 tsp baking soda
  • 2 – 3 c peanut oil

Combine all ingredients except water water, baking soda and oil in a food processor and pulse until finely ground. Scrape into a bowl and gently stir in baking soda and water. Chill for 1 hour.

Pour 2 – 3 inches of oil in a small saucepan fitted with a deep fry thermometer, heat to 350. Scoop 2 tbsp and form into a ball gently drop into the oil and fry for 1 – 2 minutes until golden. Use a slotted spoon to remove abs drain on some paper towel. Repeat.

Tahini Sauce

  • 1/4 c Tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 c water

Combine in a blender, blend until smooth, use more water to thin if needed.

Serves with Tabbouleh, baba ghanoush, halved cherry tomatoes and Tahini Sauce.

Cashew Cream Arugula Rice Pasta

OMG – I’m a pasta, dairy loving freak and this vegan friendly meal BLEW my mind! Cashew garlic sauce, rice noodles and oodles of arugula – vegan, Whole30 – and hubby had no idea!!

  • 4 oz rice pasta
  • 8 oz arugula

Cook pasta according to package.

Cashew Cream Garlic Sauce

  • 2 c cashews
  • 2 c water
  • 4 cloves garlic
  • 1/2 tsp salt

Soak nuts in water for 2 – 4 hours. Plop in a blender and garlic and salt and purée till smooth, add more water to thin if needed.

Put 1 c cashew cream in a 12 inch skillet heat over low heat, add pasta and arugula, toss to coat, add pasta water 1/4 c at a time as needed until smooth and serve with a couple heavy turns of paper.

Serves 2.