Sunday, June 28, 2009

It's been crazy in the week since we returned from vacation:
  • 2 separate guests
  • T started a new daycare
  • J finalized a new course and trained her new teaching assistants
  • M worked like crazy
  • We all tamed a yard gone crazy with weeds since our departure
These events explain my delay in returning to Ten dinners?, but just so you don't feel deprived here's what we made last week. The new recipes are in the comments.

Sat: Almost no cook tacos, whole grain tortilla chips, canteloupe

Sun: Vegetable tagine (recipe in the comments), whole wheat cous cous, pineapple

Mon: Penne arrabbiata, Kohlrabi with lemon and salt, yellow grape tomatoes

Tu: M & J's famous purple pasta, fresh sweet peas sauteed with balsamic, salad

Wed: Chickpea curry with yogurt (recipe in the comments), Whole wheat naan, Cucumber salad

Th: Date night at Merge :)

Friday: Crockpot brisket (recipe-less), Grilled yam fries, Roasted green beans, Salad

Sat: Rotisserie chicken, tabbuleh, grilled vegetable melange

All in all it was a good week for eating in our household. Look for more regular posts from now on. No more travel for quite a while!


J said...

Vegetable Tagine – One Dish vegetarian Meals + M & J
Serves 4

½ cups dried apricots (very loosely packed), diced
1 T extra virgin olive oil
1 large onion, chopped
1 large carrot, diced
1 medium zucchini, chopped
3 garlic cloves, minced
½ t cinnamon
½ t turmeric
¼ t cayenne
1 can diced tomatoes, drained
2 cups vegetable stock
½ cup raisins
Zest of one lemon (well zested)
2 cans chickpeas, drained and rinsed
½ cup fresh cilantro, minced

1 ½ cup whole wheat cous cous, cooked in broth

Soak the apricots in hot water for 20 minutes. Drain and finely chop.

Heat oil in a large skillet over medium-high heat. Add the onion and carrot and cook, covered, for 5 minutes or until softened. Add the zucchini, garlic, cinnamon, turmeric, cayenne, tomatoes, and stock. Reduce heat to medium-low, bring to a high simmer and cook, UNCOVERED, for 15 minutes.

Add apricots, raisins, zest, and chickpeas to the vegetables. Cook for 5 minutes or until hot. Taste for salt. Stir in the cilantro and serve over cous cous.

Serve with yogurt. Cucumbers or pickled okra would be great additions.

J said...

Chickpea Curry with Yogurt – J & M
Serves 4

2 t peanut oil
1 t ground cumin
½ t coriander seeds
2 bay leaves
2 (3”) cinnamon sticks
1 large onion, chopped
6 garlic cloves, thickly sliced
2 t garam masala
3 plum tomatoes, chopped
½ t salt
2 cans chickpeas, drained and rinsed
1 cup plain 2% or 0% fat Greek-style yogurt
½ cup chopped cilantro

Heat oil in a large skillet over medium heat. Add cumin, coriander, bay leaves, and cinnamon sticks. Saute for 30 seconds or until fragrant, stirring constantly. Add onion and garlic. Stir well and cook for 3 minutes. Add garam masala and stir through. Add tomatoes, salt, and chickpeas. Bring to a simmer. If tomatoes aren’t juicy enough for a gentle simmer, add some water. Cook for 5 minutes, stirring occasionally. Add additional water if mixture becomes too dry.

Remove from heat. Discard cinnamon sticks and bay leaves. Add yogurt and cilantro, stirring well to incorporate.

Serve over rice with sautéed spinach. For a faster set of sides, serve with naan or chipatis and cucumber salad.