January has a unique personality. Folks resolve to do things a little differently, and perhaps a little better than the year before. Colors from the brightly lit houses start to disappear into the grey landscape, the bustle and noise of the season calms, and perhaps all of a sudden, there’s a strong desire to get comfy and nourished without too much fuss. This month's recipes are budget and waistline friendly (each recipe makes 6-10 servings), preserve everyone’s precious resources of time and energy (cook once, eat several times), and are comforting, rich, and very healthy.
Smoky Vegan Incan Stew
Ingredients:
1 onion, peeled & diced
3 cloves garlic - minced
¼ of 7oz can chipotles in adobo, seeded & chopped
¾ cup quinoa
6 cup veggie broth
2 sweet potatoes - peeled & chopped
½ yucca peeled, cored & chopped
28oz canned tomatoes, drained
15oz can cannellini beans, drained & rinsed
Fresh chopped cilantro
1 shallot. finely chopped
Olive oil & S&P
1/2 tsp smoked paprika
1 lime
Directions:
1. In your favorite dutch oven, saute onion for 5 minutes. Add garlic & cook 1 minute more. 2. Stir in quinoa, broth, potatoes, yucca, tomatoes, ½ tsp salt, ¼ tsp pepper, and paprika.. Simmer covered 10 minutes, occasionally stirring.
3. Add beans and heat through. Add more broth if needed.
4. Serve topped with shallot, cilantro, drizzle of olive oil & squeeze of lime.
Sopa De Pollo
A delightful cup of soup while working & watching the snow fall.
Ingredients:
1 large onion, diced
4 long carrots, sliced thick
4 celery stalks, sliced thin
8 chicken drumsticks
½ yucca peeled, cored & chopped
8 mini corn cobs (optional)
4 small zucchini, quartered
1 cup chopped parsley
1 cup chopped cilantro
2 chopped shallot
1 lemon wedged
Extra Virgin Olive Oil
Salt & Pepper
Directions:
1. In your favorite large pot, saute onion, carrot, and celery in olive oil, sprinkled with salt & pepper, for 7 minutes.
2. Add chicken, yucca, corn, 2 tsp salt, 1 tsp pepper, and enough water to cover ingredients plus 1 inch. Cover & simmer 40 minutes.
3. Remove chicken and cool. Add zucchini and parsley.
4. Take meat off bones, add back to pot. Simmer 7 minutes more.
5. Serve topped with cilantro, shallot, and a squeeze lemon.
Tarragon Shrimp Capellini
Inspired by cuisine from northern Italy, this recipe is traditionally made with smoked salmon or trout, and is a great base for any seafood or veggies. Hits the spot when craving pasta, but is mostly protein and veggies. Pour a glass of wine (or warm broth if you prefer) while you prepare this delicious and versatile dish.
Ingredients:
2 lbs raw peeled & deveined shrimp (18-20ct)
2 cloves garlic, minced
2 sun-dried tomatoes in oil, minced
1 lg shallot, sliced
1 can artichoke hearts, drained, squeezed, and halved
½ cup fresh parsley
2 T dry tarragon
2 cups white wine (may substitute broth)
1 cup whipping cream
2 handfuls baby power greens
8 oz angel hair
Olive oil
Salt & pepper
Directions:
1. Season shrimp with salt and pepper.
2. Heat 1 T olive oil in a pan on high. When warm, add shrimp in a single layer; do not crowd. This may need a couple of batches. Sear 2 ½ minutes per side, remove from pan.
3. Lower heat to medium. In the same pan, add 2 T oil, sun-dried tomatoes, artichokes, parsley, tarragon, and garlic for 5 minutes.
4. Slowly add 1 cup of wine or broth to deglaze the pan; reduce by half.
5. Add cream, baby greens, and shrimp back to pan. Cook for 5 minutes.
6. Toss with the cooked angel hair.