Chickpea Potato Stew with Baharat
Turkish Chickpea and Potato Stew with Baharat
Gluten-free / Vegan option / Serves 4
- 2 Tbsp. olive oil
- 1/2 large onion, diced
- 2 garlic cloves, thinly sliced
- Kosher salt
- 1 Tbsp. tomato paste
- 2 Tbsps. Spicely® Baharat
- 1/4 to 1/2 tsp. cayenne pepper
- 1 15-ounce can crushed tomatoes
- 1 pound Yukon gold potatoes, cut into bite-sized chunks
- 2 1/2 cups cooked chickpeas (1/2 pound dried chickpeas, cooked as untual until tender) reserve 1 cup cooking liquid if cooking from dry
- Minced fresh mint or cilantro for garnish
- Melt the butter in a 5 quart Dutch oven over medium high heat. Add the onion, garlic and a pinch of salt and cook until they begin to soften, about 1 minute. Add the tomato paste and cook until it starts to brown, about 2 more minutes.
- Add the Spicely Gaharat and cayenne and cook for just 10 seconds to release the flavor; then add the crushed tomatoes, potatoes, and 1 teaspoon of salt. Add 1 cup of the chickpea cooking liquid if available, otherwise add 1 cup of water. Stir thoroughly, cover, bring to a simmer and reduce heat to maintin that simmer. Cook until the potatoes are nearly tender, about 10 minutes.
- Mix in the chickpeas and simmer for at least 10 more minutes. Taste and adjust seasoning. If may need more salt, baharat, or cayenne. The spice flavors should be intense, not subtle - though it doesn't need to have a lot of heat if that isn't your preference.
- Garnish with the fresh mint or cilantro and serve hot.
Gluten Free Cornbread Stuffing
- 5 cups gluten free cornbread crumbs
- 1 Tbsp. gluten free baking powder
- 1 tsp. Spicely® Sage Ground
- 2 tsp. Spicely® Poultry Seasoning
- 1/4 tsp. Spicely® Basil
- 1/4 tsp. salt
- 1/4 tsp. Spicely® Black Pepper
- 1 clove minced garlic
- 1/4 stalk minced celery
- 1/4 minced onion
- 1/4 cup cooked and chopped giblets, sausage, or chicken thigh meat (optional)
- 1 egg, slightly beaten
- 1/4 cup regular or non dairy milk
- 2 Tbsp. olive oil (divided)
- 1 1/4 cup chicken stock or gluten free chicken broth
- Saute garlic, onions and celery in 1 Tbsp olive oil and set aside.
- Add cornbread crumbs to large mixing bowl along with baking powder and toss until evenly combined. Add sage, poultry seasoning, basil, salt, pepper, and toss until evenly combined.
- Add garlic, celery, onion, chopped mean, and toss until evenly combined.
- In separate bowl, combine egg, milk, and 1 Tbsp. olive oil. Add egg mixture to cornbread mixture, add chicken broth and toss until combined. You may use more or less chicken broth depending on how dry you prefer your stuffing.
- Transfer stuffing to a lightly greased 9 x 9 baking pan and spread evenly with a spatula.
- Bake uncovered at 350F for 25-35 minutes or until desired texture. Cover with foil during last 15 minutes if browning too quickly.
Tip: You may also add in other favorite stuffing items such as oysters, chestnuts, apples, cranberries, etc., to tailor this recipe to your family tradition.
Glazed Hidden Veggie Meat Loaf
Hidden Veggie Meat Loaf with Brown Sugar-Ketchup Glaze
Brown Sugar-Ketchup Glaze
- 1/2 cup ketchup or chili sauce
- 4 tablespoons light or dark brown sugar , honey or agave nectar
- 4 teaspoons cider or white vinegar
- 2 teaspoons vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup of your choice of veggie, diced or shredded (eg. squash, carrot, sweet pepper, celery)
- 2 large eggs
- 1 teaspoon Spicely® Thyme leaves
- 1 teaspoon salt
- 1/4 teaspoon Spicely® Ground Black Pepper
- 1 tablespoon Spicely® Meatloaf Seasoning
- 2 teaspoons Worchestershire sauce
- 1/4 teaspoon hot red pepper sauce (optional)
- 1/2 up milk, buttermilk or low-fat plain yogurt
- 2 pounds meat-loaf mix (2 parts ground chuck, 1 part ground veal, 1 part ground pork) or substitute 1 part ground chicken or turkey
- 2/3 cups crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs (can substitute gluten-free oats or bread crumbs)
- /3 cup minced parsley
- 6 ounces thin-sliced bacon
For The Glaze: Mix all ingredients in a small bowl; set aside.
For The Meat Loaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion, garlic and veggies. Saute until softened, about 5 minutes; set aside to cool.
Mix eggs with thyme, salt, pepper, Spicely® Meatloaf Seasoning, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup. Alternately, cover a broiler pan and rack with foil and prick in several places with a fork.
Set formed loaf on rack. Brush loaf with half of the glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling. Microwave for 2 minutes or simmer the remaining glaze until warm.
Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve with glaze drizzled over top.
Simple Saffron Rice
- 2 cups white Thai jasmine-scented rice, OR substitute white basmati rice (Note: brown rice is not successful with this recipe)
- 3 1/2 cups good-tasting chicken or vegetable stock
- 1.5 to 2 Tbsp. fish sauce, OR 1/4 to 1/2 tsp. salt if vegetarian/vegan (to taste)
- 1/2 tsp. Spicely® Turmeric
- 1/2 tsp. Spicely® Saffron threads
- 1 clove garlic, minced
- 1/4 to 1/2 tsp. Spicely® Crushed Chili Pepper
- squeeze of lemon juice
1. Pour stock into a medium-size pot with a tight-fitting lid. Place pot on the stove over high heat.
2. While stock is coming to a boil, add the turmeric, saffron, garlic, chili, and a squeeze of lemon juice. Stir well.
3. Add the rice, plus 1.5 Tbsp. fish sauce (or 1/4 tsp. salt) and stir. Bring to a boil, then reduce heat to low and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice. Tip: Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.
4. When most of the liquid is gone, turn off the heat and place lid on tight. Allow the pot to remain on the burner another 5-10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more.
5. Before serving, remove the lid and fluff rice with chopsticks or a fork. Taste-test for salt, adding 1/2 Tbsp. more fish sauce or a little more salt if needed. If too salty, add another squeeze of lemon juice.
Chicken Tikka Masala
- 1/2 teaspoon Spicely® Ground Cumin
- 1/2 teaspoon Spicely Ground Coriander
- 1/4 teaspoon Spicely Cayenne Pepper
- 1 teaspoon table salt
- 2 pounds boneless, skinless chicken breasts, trimmed of fat
- 1 cup plain whole-milk or low-fat yogurt
- 2 tablespoons vegetable oil
- 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
- 1 tablespoon grated fresh ginger
- 3 tablespoons vegetable oil
- 1 medium onion , diced fine (about 1 1/4 cups)
- 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
- 2 teaspoons grated fresh ginger
- 1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
- 1 tablespoon tomato paste
- 1 tablespoon Spicely Garam Masala
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons sugar
- 1/2 teaspoon table salt
- 2/3 cup heavy cream, half and half or whole milk
- 1/4 cup chopped fresh cilantro leaves
1. For The Chicken: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. For The Sauce: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and Spicely Garam Masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm or make up to a day in advance and bring to simmer before adding chicken.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve with basmati rice.
Ground Turkey Tacos
- 8 hard taco shells
- 1 tablespoon canola oil
- 1 pound ground turkey
- 2 tablespoons Spicely® Taco Seasoning
- Chopped tomatoes
- Chopped onions
- Pico de gallo
- Sliced avocados or guacamole
- Grated Monterey Jack or cheddar cheese
- Chopped cilantro
Preheat oven to 200°F. Warm taco shells on a baking sheet for about 10 minutes in oven while preparing turkey.
Heat oil in a large skillet over medium heat. Add turkey and brown, stirring occasionally. Stir in seasoning mix and 1/4 cup water. Continue cooking until liquid has evaporated and turkey is cooked through.
Stuff taco shells with turkey meat, then fill with tomatoes, onions, pico de gallo, avocados or guacamole, cheese or cilantro, if desired.
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