Basement Remodel Begins

We have been discussing and planning this for awhile. We needed a larger space when we had guests over  or when we wanted to have a larger group of people over to watch movies and also have a wood burning stove.  There is no timeline for the project and it has to be done when money is available.  Lots to do but I started this weekend with one panel wall blocking off the large sink area.  Will take our time and am learning along the way.  Very excited!

Moroccan Stew with Beef, Squash, Chickpeas and Lentils

Ingredients:

2 lbs stew beef

1 tablespoon olive or coconut oil
1 medium white or yellow onion, chopped
6 cloves of garlic, minced
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 (28 ounce) can crushed tomatoes
2 1/2 cups organic low sodium vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
4 cups cubed butternut squash (from about 2 pounds butternut squash) 1 cup green lentils, rinsed well
1/2 teaspoon salt
Freshly ground black pepper
fresh juice of 1/2 a lemon
1/3 cup chopped cilantro
Optional: a few basil leaves, chopped

Instructions

1. Heat the oil in a large pot over medium-high heat. Brown beef and remove. Add the onion and garlic; cook a few minutes or until the onion becomes softened. 
2. Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
3. Add tomatoes, broth, chickpeas, butternut squash, lentils, beef and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked. 
4. Stir in lemon juice and sprinkle with cilantro and basil, if desired. Makes 4 servings - about 2 cups each.

Paige's Birthday

Lots of birthdays this month.  We went to Tacuba in Hell's Kitchen to celebrate Tim's niece's birthday.  Lots of margaritas, great Mexican food and some Schmackery's cookies for dessert.  Happy Birthday, Paige!

Sadie's Birthday

It was Sadie's 21st birthday and we celebrated by having a weekend in the city - Museums, Art, Dinner, Theatre.  All of our favorite things. Happy Birthday Sadie and thank you Rylee for coordinating.

Sheet Pan Chicken Tikka

For the chicken

1 3/4-inch piece of ginger, peeled and minced (see Note up top)

4 cloves of garlic, minced or pressed

1/2 cup whole-milk yogurt

1 teaspoon kosher salt

1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

3/4 teaspoon granulated sugar

1 teaspoon paprika

1 teaspoon garam masala

2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)

For the vegetables

3 tablespoons olive oil

1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks

1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets

1/2 teaspoon kosher salt

1/2 teaspoon cumin seeds

To finish, if desired

A few thin slices of red onion

Lemon wedges

Salt

Dollops of yogurt

A few tablespoons roughly chopped cilantro, parsley or mint, or a mix therof

Combine ginger, garlic, fresh chili, yogurt, salt, spices and sugar in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge.

When you’re ready to cook the dish, heat your oven to 425°F. Line a half-sheet (13×18-inch) with foil and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil and toss together with you hands until evenly coated.

Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in oven for 20 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through.

While it roasts, if you’d like to use the lightly pickled onion rings that we did on top, which added a nice tangy fresh zip to the dish, separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed.

When chicken and vegetables are cooked, top with garnishes of your choice — we used dollops of yogurt, herbs and scattered the above onion rings all over. Serve right in the pan.

Mom and Christmas

My Mom was Christmas.  She loved the holidays and loved her family around her. She would go to so much trouble buying gifts and cooking for everyone for the holiday. I miss her so much right now. I tried to channel my best Italian as I prepared our Christmas dinner this year.  My Mom would always host and she made so much food that I always asked her what army she thought she was cooking for?  Lasagna, ham, deviled eggs, potato salad, baked beans, 7 layer dip, and so much more. She would start cooking the morning of at the crack of dawn.  I would fly in and start helping her but she did most of it herself.  She was never happier then cooking and entertaining for us kids. Here she is in our old kitchen in the late 70s - yellow formica and appliances and Tupperware that I have now which is still in great condition.  I miss waking up Christmas morning to hear her cooking and smell food already well on it's way for our dinner. I love you Mom.