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Take your time with chickpea stew

I had my ups and downs with this week’s recipe. Spoiler alert: it ends on an upswing.

However, when I first decided to make it, I soon realized that the recipe wasn’t going to work in my small skillet. So, I downsized to halve the recipe.

Then, I realized that the proportions seemed odd and off even in half-size, so I retooled again.

When it came time to make it, I wasn’t all that optimistic or eager.

It managed to get worse as it went on, and I started to wonder if the chickpea stew with spinach and topped with a fried egg would even be a tasty dinner.

Chickpea stew ingredients.

Seriously, I thought as I was stirring, how is a mash of chickpeas and crushed tomatoes even going to be tasty?

What a fool I was.

I should have known better than to doubt Bon Appetit and my own savvy. Plus, time. Time allows the flavors to meld, the onion, the garlic, the cumin seeds, and the paprika to imbue their flavors into the tomatoes and chickpeas.

It was incredibly delicious. I don’t even think the eggs were all that necessary.

When I make this again, I will do a couple things differently.

First, the spinach was not nearly enough. I used an entire bag, but I should have used two. Also, I might *might* consider using thawed chopped spinach to save a little time. While it’s nice to be able to saute it with the garlic, there’s plenty of garlic in the dish (I forgot to halve the garlic but I’m not complaining) and I’m not sure the freshness made all that much difference. Then again, maybe I just should have used more.

Secondly, like with the purgatory eggs, this meal would have been wonderfully enhanced by having a nice sourdough or another good bread to serve it with. Since I halved the recipe, it went down to a three-serving meal; however, I think it would have been a nice four-serving meal if there had been bread.

But I can say this tasted so good that I will make it again. I might even go to full size skillet for even more deliciousness.

I wish the flavors would show through in this picture. It was so good.

Here’s what I did, adapting the recipe more than a bit:

Ingredients

  • 3 T. olive oil, divided
  • 5 garlic cloves, thinly sliced, divided
  • 1-2 bags baby spinach
  • Salt and pepper, to taste
  • 1 small onion, chopped
  • 1 T. cumin seeds
  • 2 t. smoked paprika
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 (15 oz.) can crushed tomatoes
  • 1 to 1 ½ c. vegetable broth
  • 4 eggs
  • Sourdough bread, toasted, for serving (optional)

Directions

Heat 1 T. oil in a 9- to 10-inch skillet (10-inch probably preferable but I made it work in my 9-inch Le Creuset) over medium heat. When oil begins to shimmer, add the equivalent of one garlic clove of the sliced garlic to the skillet. Cook until golden, about 1 to 2 minutes. Add spinach. Toss, adding salt and pepper as desired, and cook until the spinach is wilted but still bright green, about 2 to 3 minutes. Transfer to a plate, and set aside.

Add the remaining oil to the same pot. When oil begins to shimmer, add onion and the remaining sliced garlic. Cook, stirring often, until the onion is softened, about 3 to 4 minutes. Add in the cumin and paprika, and stir until the cumin is toasted and fragrant, another minute.

Add in the chickpeas and crushed tomatoes, and stir to combine. Cook, stirring often, for about 8 to 10 minutes.

Add about 1 c. of broth, and bring to a simmer, scraping up any browned bits. Continue to simmer, occasionally using mashing some chickpeas with the back of a spoon, until sauce is thickened, another 8 to 10 minutes, adding more broth as necessary.

Add in the spinach and continue to simmer another 8 to 10 minutes, again adding more broth as necessary.

Meanwhile, in a separate non-stick skillet, pour in oil or butter and heat over medium high. Cook eggs to desired done-ness (the recipe says to do sunny-side up; I prefer over medium). Season eggs with salt and pepper and transfer to a plate.

Spoon chickpea mixture into bowls, top with an egg, and serve with some toasted bread as desired, and enjoy!

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More meat and mustard

Again, it’s the end of the world as we know it (and I feel fine!), so I splurged again on a meat cut I rarely get: pork tenderloin.

Mostly I got it because I liked last week’s recipe so much that I felt like there had to be a good recipe that used Dijon and mixed it with pork tenderloin. I was right and happy to discover that Food & Wine had one, as did many others to varying degrees of difficulty.

I finally settled on the one that also included paprika and also Dijon, and not much else.

Dijon and paprika pork tenderloin ingredients.

I thought about trying to figure out a way to also make vegetables in the same skillet like last week, but I really just wanted to spend more time being anxious and horrified about the world today. So, I opted for easy. No problem to fit 1 lb of pork tenderloin (halved) into my skillet, and then just use a sheet pan to roast some veggies to serve on the side.

The recipe technically called for 2 lb of pork tenderloin but that’s still a little too rich for my blood, even in the end times; plus, you make some good veggies on the side, and 1 lb still serves 4. I still used the full amount of the rest of the ingredients; I like a strongly spiced meal, what can I say?

Again, it’s super simple in these times when your mind might be elsewhere, and this way, you can serve it with whatever you like. My choice this time (after supporting my local co-op) was romanesco and fingerling potatoes with garlic and lemon. But you do you.

Cooked to perfection.

Here’s what I did:

Ingredients

  • ~1 lb. pork tenderloin
  • 2 T. Dijon mustard
  • 2 t. smoked paprika (I mixed 1 t. each of smoked and hot, but adjust for your tastes)
  • 1 t. salt
  • 2 T. olive oil

Directions 

Heat the oven to 425 degrees.

In a small bowl, mix together the Dijon, paprika, and salt. Rub the mixture on the pork. Halve or cut the tenderloin as necessary so it all fits in your skillet, preferably as little as possible.

In a 9- or 10-inch skillet, heat the olive oil over medium high heat. Add the tenderloin (halves), and cook until browned on the bottom, about 5 minutes.

Use tongs to flip the pork, and then transfer the skillet to the oven.

Roast for about 15 minutes, until a thermometer inserted into the thickest part reads 135 degrees. Transfer to a cutting surface, and let rest for about 10 minutes.

Slice the pork, and serve with preferred veggies or side dish, and enjoy!

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Ghoul-ash!

I know it’s a day past Halloween, but I couldn’t resist a terrible pun. That’s right, I made goulash, or ghoul-ash for the spooky set.

Goulash ingredients.

My friend and gaming buddy Jenny made goulash in a crock pot earlier this year for one of our epic Pathfinder games, and I immediately fell in love. And, more importantly, I thought that it would be an amazing dish for my Dutch oven year.

It just took about half a year to get to it. Thankfully, she was able to track down the recipe and then remember what she actually did for the most part, and then, I took that and adapted it yet again and added some ingredients she omitted and some ingredients from another recipe.

Authentic Hungarian it probably is not. But Jenny’s recipe was so good I wanted to eat it again, and none of the other recipes were nearly as inspiring as hers.

Also, spooky it is not. I just happened to make it this time of year. Maybe it’s just dressed up as a ghoul? I tried. Sorry.

There was so much. There was so much paprika. It was great. Sorry it’s gone.

Here’s what I did:

Ingredients

  • 1 (16 oz.) box rotini (or medium pasta), cooked according to package directions
  • 1 ½ lb. ground beef, lean
  • 2 T. vegetable oil
  • 2 medium onions, diced
  • 2 medium carrots, chopped
  • 1 bell pepper, chopped
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (28 oz.) can crushed tomatoes
  • 4 to 5 T. paprika (a mix of smoky and spicy if you’ve got it, or whatever you like, to taste)
  • 2 cloves garlic (I used the jar stuff)
  • 2 bay leaves
  • Salt and pepper, to taste
  • 8 oz. shredded cheddar

Directions

Heat the oven to 350 degrees.

Meanwhile, brown the meat in a large Dutch oven on the stove top over medium heat, about 10 minutes. Add the oil and onions, carrots, and bell pepper, and cook another 5 to 7 minutes until the vegetables are softened. Add the diced and crushed tomatoes, garlic, bay leaves, paprika, salt and pepper, and bring to a boil, which shouldn’t take long.

Remove from heat, and stir in the cooked pasta and cheddar.

Cover the goulash, and bake in the oven for about 20 to 25 minutes until bubbling. Let cool slightly, and enjoy!

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Cooking class in absentia

As I mull over what dishes I ate on my recent Portugal vacation — and there were so many and such good food — that I can make in my Dutch oven, I thought I’d share a recipe from an exotic vacation that I didn’t get to go on. So we can be in the same boat for this week.

The best part about not getting to go on an international trip with my family is that they’ll bring back and share the recipes from their cooking class.

So, when my mom got back from her eastern European vacation last year, I got a PDF of the Hungarian dinner they had one night. Perfect since I’ve always wanted to make chicken paprikash.

Chicken paprikash ingredients.

I’d say it was almost like being there … but obviously not. Still, it was great to be able to try authentic food without leaving the house (other than to get groceries). Mom even was kind enough to buy extra paprika and send me some, so I had plenty on hand for the paprikash and an extra side dish (the Hungarian salsa!) I decided to make.

The paprikash was a delight. It was a little too saucy for me, but the chicken was slightly spicy and extra creamy, as I expected and hoped, and the really ugly dumplings I made based on the recipe to go with the chicken turned out good if incredibly ugly.

All in all, it was a good substitute for being there and a chance to enjoy some authentic Hungarian food without a lot of effort or the airfare. Now, you can too.

So much paprika (and sour cream). So good.

Here’s what I did:

Ingredients

For the paprikash

  • 2 large onions, chopped
  • 4 T. oil
  • 4 t. salt (I probably used less!)
  • 1 t. ground pepper (I probably used more!)
  • 5 t. paprika powder (I split the mixture between smoky and spicy, but you do you)
  • ~10 boneless, skinless chicken thighs (the recipe calls for 6 bone-in legs but I like boneless)
  • 12 oz. sour cream
  • 1 T. flour
  • Water

For the nokedli (dumplings)

(or use egg noodles or similar if feeling lazy)

  • ~1 c. flour
  • 3 eggs
  • 1 t. Salt
  • Water, as necessary (if mixture is dry)

Directions

Heat the oil in the Dutch oven over medium heat, add the onions, and cook until translucent, about 5 minutes. Take off heat and add salt, pepper, and paprika. Add about ½ c. water to keep the powder from burning. Place mixture back on heat, add the chicken, and pour water on top until just covered. Cover and cook on medium heat for about 1 hour until the chicken is cooked through (can probably check earlier if using boneless — I think I did about 35 minutes). Meanwhile, mix the flour and sour cream together.

Once the chicken is cooked through, stir in the sour cream mixture. Bring to a boil again.

Meanwhile, prepare the dumplings by bringing a separate pot of water to a boil. In a medium bowl, mix together the eggs, flour, and salt, and adding water if necessary until a hard dough forms. Tear dough pieces and place in the boiling water, removing pieces as they float and are cooked through. Serve the chicken (and the sauce) with the nokedli, and enjoy!

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Perfect timing for first sheet pan chicken

After my blog post a couple weeks ago where I roasted asparagus (with tilapia), a good friend reached out to me to rave about roasting vegetables.

During our back and forth, she mentioned that one of her newly discovered favorites was roasted radishes. The idea intrigued me, as did her description of their taste as “so sweet and caramely.”

I made a mental note to try it at some vague point in the future, but I admit I didn’t immediately go out and seek a recipe or even just put radishes on my grocery list. And yet, just a few days later I was scrolling Twitter when I found a sheet pan recipe from Epicurious that included roasted potatoes, and yes, radishes.

Sheet pan paprika chicken with roast vegetables ingredients.

Even better, it combined them with a roast chicken and my list of sheet pan roast chicken recipes has been growing, and I hadn’t yet made one. And, if that all wasn’t enough, the food was flavored with a simple sauce that was mostly paprika, garlic, and mayonnaise.

I decided right then it’d be my next blog post.

It was perhaps a bit ambitious to make it on a weeknight, but I was determined. And if I’m honest, it still wasn’t that bad. It would have been better if the timing listed in the recipe was enough to be safe that the chicken was cooked through instead of an additional 10 to 15 minutes. But otherwise, there was a lot of down time between steps, enough that I could do dishes, even.

And the end result couldn’t have tasted better. The chicken was perfect; the potatoes sufficiently roasted; and the radishes — wow, they just burst with flavor and juices. It was an amazing combination, made better by the addition of a simple salsa verde that used up the radish greens.

I can say I’ll be returning to roast radishes, and this recipe, again.

So many good flavors combined. Nom noms.

Here’s what I did, tweaking the recipe a bit:

Ingredients

  • 1 whole chicken
  • ½ c. mayonnaise,
  • 1 T. paprika (smoked if possible),
  • 4 cloves garlic, divided
  • Salt and pepper, to taste
  • 1 lb. golden potatoes, cut into fourths or eighths
  • 2 bunches radishes, halved, reserving greens
  • 1 bunch cilantro, with tender stems
  • 1 bunch parsley, with tender stems
  • ⅔ c. olive oil
  • Zest from 1 lemon
  • Juice from 1 lemon

Directions

Place oven rack in the middle of the oven, and heat to 425 degrees.

In a small bowl, combine the mayonnaise, paprika, half the garlic cloves, and salt and pepper. Once mixed, move  2 to 3 T. of the mix into a large bowl (it will ultimately be mixed with the vegetables so bigger bowls are better).

Pat the inside and outside of the chicken dry. Place on a large sheet pan with rimmed edges. Coat the mayonnaise mix from the small bowl under the skin of the chicken and outside it, including on legs. Tie together the legs with kitchen twine.

Bake the chicken for about 25 minutes.

Meanwhile, prepare the vegetables. Toss the potatoes and radishes with the reserved mayonnaise mixture in the large bowl.

After 25 minutes, reduce the oven temperature to 400 degrees, and remove the chicken from oven. In a single layer, add the potatoes and radishes to the pan around the chicken.

Continue to bake for another 20 to 25 minutes, or until the chicken is cooked through.

Meanwhile, in a blender, mix together the parsley, cilantro, radish leaves, olive oil, lemon zest, and lemon juice, the remaining garlic cloves, and salt and pepper. Blend until coarsely chopped.

Once chicken is cooked through, transfer it to a cutting board and let cool for 15 minutes before carving. Serve the chicken with the roasted vegetables and salsa verde, and enjoy!