I know, I know...soup often isn't top of mind as we head into the warmer Spring and Summer months but this soup is so refreshing because of the fresh lemon that it really works all year long. The original Bon Appétit recipe doesn't call for the addition of Spring peas but I think they brighten up the dish even more. I also made a few other small tweaks, so my adapted version is below:
We love chickpeas, soups and pretty much anything spicy...so seeing that this dish has all three going on it's really no surprise that it's one of our favorite winter dishes. It's one of those rustic dishes that kind of tastes like home, no matter where you're from. Super simple ingredients, relatively easy preparation and delicious. One thing to note though...I would consider this more of a soup than a stew because the broth is thin, but since it's served over bread I've stuck with calling it stew.
The original recipe, shown below, is from the Bon Appétit February 2012 issue and we've pretty much been making it consistently since then. Usually when I share recipes here I like to share my own adaptions that I think make them even better, but to be honest this one is so good in it's original form that it's pretty much identical to what you'll find here on the Bon Appétit website.
Two changes I do usually make though; I double the recipe since it only makes about 4 servings and I roast my own peppers instead of buying pre-roasted peppers. Roasting your own peppers is so easy, cheap and makes your hose smell so good that I strongly recommend it. As long as you have a gas stove you can follow my tutorial for how to do it included in this recipe...and then I promise, you'll never pay a premium for roasted red peppers again!
The recipe below makes enough for 6-8 servings...I tend to cook it right in the dutch oven that the stew is made in for easier clean-up, but if you were having a dinner party or wanted to portion the meal out for the week the single serving approach is nice as well. The only changes I make to the recipe is to increase the quantity of vegetables a bit (although a lot of parsnips will make it kind of sweet, which means you'll need more salt to counteract) and ensure that the texture of the sauce is about right before adding the biscuit topping. Typically this means sprinkling a few extra handfuls of flour into the sauce and letting it thicken and then adding the biscuit topping. Mushrooms might be a nice addition as well. So no major changes, just a few tweaks.
Since they've been such a welcome part of our dinners lately I thought I'd share a few of our favorite dishes that feature chickpeas. The name of each dish is linked to the recipe so you can make them yourself. Besides all having chickpeas, the other commonality that these dishes have is that they are all super simple as well. What could be better than simple and delicious?! Oh....healthy. Yup, these dinners fit that bill as well!
This is one of those recipes that has been hiding in my binder for a while....over a year to be exact. So when I stumbled upon it recently we added it to a menu and boy are we glad that we did! Christian actually made it since I was running late but he says it was pretty darn easy for how gourmet and delicious it turned out. We did decide to cheat slightly though...we used canned low-fat refried beans instead of making them ourselves, but it worked out just fine for us!
The recipe can be found here, on the Epicurious/Bon Appétit website from January, 2011. Perfect for this time of year since fennel is in season!
|Sunday:||Eggplant Putannesca Stacks with Roasted Balsamic Seasonal Veggies|
|Monday:||Disappearing Zucchini Orzo with Shrimp & Salad|
|Tuesday:||Leftovers: Eggplant Putannesca|
|Thursday:||In San Diego|
|Friday:||In San Diego|
|Saturday:||In San Diego|
Both of the dishes we are making this week are old-time favorites of ours...the first one from our Almost Meatless cookbook (this is the cover recipe) and the second one actually comes from the book Animal Vegetable Miracle...which if you haven't read yet you definitely should! It's an incredibly inspiring book and it has lots of good recipes throughout...we add grilled shrimp to this one to add a bit of protein, but otherwise it's fantastic.
The weather has been so incredible in San Francisco lately that we’ve decided to do something simple yet indulgent for our Sunday dinner this week.
Simple in terms of the fact that it is all store-bought. Indulgent in terms of it being leisurely, fun and involving a bottle of Champagne while watching the sunset over the Golden Gate Bridge. Lovely.
This is one of our favorite types of curry...the addition of peanuts to red curry paste makes it a bit more rich. As with most curries any meat works well with this, but we like chicken or pork...and this is a pretty spicy one, but feel free to dial it back.
The recipe is adapted from the one we received at Siam Rice Thai Cookery School in Chiang Mai, Thailand