Sweet Potatoes with Spiced Chickpeas & Ginger Lime Tahini Sauce

Sweet Potatoes

Sweet Potatoes with Spiced Chickpeas & Ginger Lime Tahini Sauce

There’s a running list of recipes that scrolls through my head.  There’s a lot of chatter up there.  Thank gawd much of it is food related. This is one of those recipes I’ve waited a long time to make.  Suddenly, it became one of those “must make now” recipes.  Detour on the drive home from work.  In Whole Foods in my military uniform (so deliciously out-of-place in my most favorite, overpriced yuppie market).  Snatching up sweet potatoes, cilantro, limes, tahini, chickpeas with all too much enthusiasm.  

I burst through the door, straight into the kitchen, cranked up my fave Pandora channel (ohhh you love Chill Loungers Radio too?!), and got right to work.  Don’t stop, won’t stop, ah crap…forgot to take pictures…last ditch smartphone shot right before serving.  Close call.  Glad I can give you a little Samsung Galaxy 4 kickin-it-old-school happy snap.  

This is one of those dishes that highlights what I love about cooking.  Simple to make; perfect mix of flavors; separate components of a dish that stand alone wonderfully, but come together perfectly; results exceed expectations.  What’s not to like…?

So, in a string of “I’m not vegan” vegan recipes: Just.Make.This.One. 

Sweet Potatoes with Spiced Chickpeas & Ginger Lime Tahini Sauce
Serves 4
Roasted sweet potatoes, spiced & crispy chickpeas, and a ginger lime tahini sauce. Sprinkled with green onions, basil, cilantro, sriracha sauce. Deep, yet refreshing marriage of flavors and textures.
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689 calories
112 g
0 g
18 g
27 g
2 g
341 g
713 g
28 g
0 g
14 g
Nutrition Facts
Serving Size
341g
Servings
4
Amount Per Serving
Calories 689
Calories from Fat 152
% Daily Value *
Total Fat 18g
28%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 713mg
30%
Total Carbohydrates 112g
37%
Dietary Fiber 25g
102%
Sugars 28g
Protein 27g
Vitamin A
375%
Vitamin C
34%
Calcium
28%
Iron
54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
SWEET POTATOES
  1. 4 medium sweet potatoes
CHICKPEAS
  1. 2 teaspoons olive or coconut oil
  2. 1 15 oz can chickpeas, drained and rinsed
  3. 1 teaspoon garlic powder
  4. 1 teaspoon ground cumin
  5. ½ teaspoon finely grated fresh ginger
  6. ¼ teaspoon ground coriander
  7. 1 tablespoon pure maple syrup
  8. 1 tablespoon soy sauce
  9. ½ teaspoon chili garlic sauce or other hot sauce
GINGER TAHINI SAUCE
  1. 1 tsp finely grated fresh ginger
  2. ¼ cup tahini
  3. 1 lime, juiced (approximately 2 tablespoons)
  4. 1-2 tablespoons soy sauce
  5. 2-3 tablespoons pure maple syrup
  6. ½ teaspoon chili garlic sauce or other hot sauce
  7. 2-3 tablespoons water (to thin sauce after mixed)
GARNISH
  1. 2 green onions, thinly sliced
  2. 1/4 cup chopped cilantro
  3. 1/4 cup fresh basil, thinly sliced
  4. Sesame seeds
  5. Sriracha sauce
  6. Lime wedges
Instructions
  1. Preheat oven to 400 degrees F. Line a baking dish with 2-inch sides with parchment paper. Set the sweet potatoes, flesh side down, onto the parchment. Bake sweet potatoes until they are tender all the way through, about 25-30 minutes.
  2. While sweet potatoes bake, heat the oil in a medium skillet over medium heat. In a glass bowl, mix the garlic powder, cumin, ginger, coriander, maple syrup, tamari, and hot sauce. Then toss the chickpeas in this sauce.
  3. Transfer the chickpeas to the skillet. Sauté chickpeas until visibly browned and lightly dried. The spices should form a golden “crust” on the outside of the chickpeas. This should take about 5-10 minutes with intermittent stirring.
  4. Using the same bowl that you tossed the chickpeas in, whisk together the tahini sauce. Mix the ginger, tahini, lime juice, tamari, maple syrup, and hot sauce. When the sauce is smooth, add hot water to get the sauce to pourable consistency. Whisk thoroughly and set aside.
  5. Place the baked sweet potatoes on a platter. Top the sweet potato halves with tahini sauce, the cooked chickpeas, green onions, cilantro, basil, sesame seeds, and sriracha sauce. Serve with lime wedges on the side. Enjoy immediately.
Adapted from Minimalist Baker
beta
calories
689
fat
18g
protein
27g
carbs
112g
more
Adapted from Minimalist Baker
TraveLynn Eats http://www.travelynneats.com/

Farmer’s Market: Del Ray Neighborhood, Alexandria, Virginia

Farmer's Market: Del Ray Alexandria, Virginia

Tucked away on the north end of Old Town Alexandria, Virginia, is the cutest darn little neighborhood you could imagine.  Craftsman style homes, generous porches, young urban couples pushing babies in strollers, dogs playfully walking alongside their owners, coffee shops, “unchained” restaurants, and a charming little farmer’s market.  Del Ray: fun, quirky, lovable.

The Del Ray Farmer’s Market is open EVERY Saturday 08:00 am – 12:00 pm.  It’s located at 203 East Oxford Avenue, Alexandria, Virginia at the corner of Mount Vernon and Oxford Avenues.  

At the height of the season, there are around 20 farmers and vendors selling fruits, vegetables, meat, poultry, fish, eggs, cheeses, breads, fresh pasta, baked goods, cut flowers and home-made dog treats.  You can grab your Saturday morning coffee there, and a young man on the north end of the lot sells incredible Salteñas, a Bolivian baked empanada.  The Salteña is a little different than the empanada though.  Inside a perfectly crisp pastry shell is a stew-like filling of meats, peas, and potatoes with a slightly sweet flavor.  Mine was a breakfast Salteña, so there was also a bit of scrambled eggs inside.  It’s slurpy.  Hold it upright, nibble the edge, and get lots of napkins from the Salteña guy.  I sat under a tree and got lost in my Salteña and iced coffee.  I wiped my mouth with the back of my hand for effect… 

If you drive, there is street parking on Mount Vernon and the side streets (you’ll be better off looking on the side streets). There is a paid parking lot across Oxford Avenue behind the Virginia Commerce Bank.  You can also take the bus; there is a bus stop at the market (Mount Vernon and East Oxford) for both Metro and DASH buses.  You could also take the metro to the Braddock Road Metro stop, but you’ll have a fairly decent 20-minute walk.  

For additional information, and to check out the list of vendors, take a look at the Del Ray Farmer’s Market website.

Farmer's Market: Del Ray Alexandria, Virginia

Farmer's Market: Del Ray Alexandria, Virginia

Farmer's Market: Del Ray Alexandria, Virginia

Farmer's Market: Del Ray Alexandria, Virginia

Farmer’s Market: Baltimore, Maryland

It’s my favorite time of year:  farmer’s market season.  It’s a thing.  Summer, Fall, Winter, Spring, Farmer’s Market.  It’s like brunch…  you know, it bridges two very important food epochs.  

The Baltimore’s Farmer’s Market is certainly worth a visit.  It’s filled to the brim with seasonal fruits, vegetables, poultry, seafood, beef, pork, lamb, bison, goat, rabbit, fresh baked goods, flavorful herbs, organically produced milk, yogurt, butter, eggs, cheeses, flowers and vegetable seedlings for your garden.  It’s literally a cornucopia as far as farmer’s markets go.  To top this, there are numerous food vendors dotted throughout the market.  Pit beef sandwiches, omelets, breakfast burritos, crepes, wood-fired pizzas, pies, quiches, soups, noodles, dumplings and mushrooms (more on this later).  Vegan items are sold as well, which may not have been obvious yet…  Crafts, candles, organic dog treats, art, retro clothing, kombucha and kimchi.  It’s the largest producers-only market in Maryland.  The market is sprawling and, interestingly, located underneath the highway overpass.  Great for a rainy day, shielding from the summer sun, and adding an edgy, if not gritty, Baltimore feel to the market.

Eat, shop, be merry.  What are you waiting for?…

The market is held on Sundays from 7:00 am – 12:00 pm between April – December.  Many Sundays also feature live music performances and cooking demonstrations.  The market is located below the Jones Falls Expressway at Holliday & Saratoga streets.

Parking is surprisingly convenient and free (for 2 hours) at the Mercy Medical Center across the street in the Mary Catherine Bunting Garage at 330 Guilford Avenue, Baltimore, MD 21202.  Ensure you bring your ticket to the Market’s Welcome Tent to get a validation stamp.  Without the stamp you will find yourself sweet-talking the garage attendant out of a $10 parking fee.  Yeah, I still got it…  

Baltimore Farmer's Market

Art at the Farmer’s Market … it’s a permanent collection

Amazing food at The Mushroom Stand

What’s to eat at The Mushroom Stand?  Your favorite fungi, baby!

More specifically,…..

Oyster Mush Fritters.  Blue Oyster mushrooms dipped in beer batter and fried in peanut oil, topped with hot sauce and a healthy dose of feta cheese, served on a bed of lettuce.

Portabella Salad.  Marinated and smoked portabella served over mixed greens and topped with feta and hot sauce.

The Portabella Sandwich.  Marinated and smoked portabella with mixed greens in a toasted pita and topped with feta cheese and hot sauce. 

Three choices; one hard decision.  I opted for the Oyster Fritters.  F.A.N.T.A.S.T.I.C.

Bread at the Farmer’s Market … plenty of carb-lovin’ options

Veggies at the Farmer’s Market

Baltimore Farmer's Market

Baltimore Farmer's Market

Baltimore Farmer's Market

Baltimore Farmer's Market

Baltimore Farmer's Market

Vegan Power Frappe

Breakfast | May 22, 2016 | By

Vegan Power FrappeI know, I know… just when I told you I’m not vegan.  Presenting: the Vegan Power Frappe!  Ta da…  I just can’t help myself because 1) I’m falling in love …with a new food blog…oh yes, The First Mess and 2) I’m trapped inside with 30 consecutive days of rain in the Washington DC area  (..and NPR just reported it’s sunny in Seattle during the local rubbing-it-in weather report).  I need a pick-me-up people!  Like now…  like right now…

I love adding Maca powder to my morning shakes, and I’ve been known to sneak a pour of coffee into my shakes as well.  So, when I saw these two in The First Mess Maca Caramel Frap, I dove right in.  Maca has a malty, earthy flavor and, most importantly, a noticeable energy kick.  You’d think it might be the coffee, but I get the same energy boost when I add only Maca and no coffee to my shakes.

There are a few items you’ll need to prepare in advance:  the frozen banana (I always keep a gallon ziplock bag of half-cut bananas in the freezer); cold brewed coffee (you can cold brew, when needed, or use yesterday’s leftovers); and soaked cashews (soak the cashews overnight in cold water or soak in boiling water for 10 minutes as you’re preparing the rest of the shake…  I used boiling water from my electric tea kettle while preparing the other ingredients).

Vegan Power Frappe   

Vegan Power Frappe
Serves 2
This rich vegan frappe will give you just the boost of energy you need to get your day started!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
594 calories
68 g
0 g
34 g
14 g
5 g
1541 g
356 g
43 g
0 g
28 g
Nutrition Facts
Serving Size
1541g
Servings
2
Amount Per Serving
Calories 594
Calories from Fat 286
% Daily Value *
Total Fat 34g
52%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 21g
Cholesterol 0mg
0%
Sodium 356mg
15%
Total Carbohydrates 68g
23%
Dietary Fiber 10g
38%
Sugars 43g
Protein 14g
Vitamin A
2%
Vitamin C
9%
Calcium
18%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup raw cashews, soaked for 10 minutes in boiling water
  2. 4 soft Medjool dates, pitted
  3. 1 banana, sliced and frozen
  4. Handful of ice cubes
  5. 2 teaspoons Maca powder
  6. 1 teaspoon vanilla extract
  7. 1/4 teaspoon fine sea salt
  8. 1/2 cup cold brewed coffee
  9. 1/2 cup unsweetened, unflavored almond or coconut milk
Instructions
  1. Soak the raw cashews in a bowl with boiling water for 10 minutes. You can boil the water in the microwave, stove top or tea kettle.
  2. For the coffee, you can cold brew or use yesterday's leftover coffee...
  3. Combine all of the ingredients in a high-speed blender. Blend the mixture on high until smooth and frothy. Enjoy!
Adapted from The First Mess
beta
calories
594
fat
34g
protein
14g
carbs
68g
more
Adapted from The First Mess
TraveLynn Eats http://www.travelynneats.com/
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Easy Vegan Overnight Oats with Nutty Granola Clusters

Breakfast | May 12, 2016 | By

Easy Vegan Oats with Granola

Every time I find myself in Dupont Circle, I wonder why I’m not wandering around Dupont Circle more often.  It’s a charming and lively spot in the city: embassies, restaurants, shops, bookstores, eclectic everything.  On each visit, I seem to end up at Kramerbooks & Afterwards Cafe.  There are many things I love there:  books and food and cashiers with nose piercings and tucked in the corner by the cafe…  cookbooks… a.k.a. foodie romance novels.  

And just like that, another one for the collection:  The Oh She Glows Cookbook, Over 100 Vegan Recipes to Glow from the Inside Out by Angela Liddon.  Not because I’m vegan, but just because I want to be more mindful of what I’m eating.   In the interest of more mindful eating, I thought I’d start with breakfast…  Because, in my world, coffee is a food group…  It’s what’s for breakfast…  I’m not a morning person…  so, I knew this new mindful eating thing would have to be easy if involving breakfast.  And, with that, I present to you:  Angela’s Vegan Overnight Oats with Nutty Granola Clusters.  They are simply delicious.  If you’re skeptical of cold oats…  don’t be.  Vegan oats…  It’s what’s for breakfast.  

Easy Vegan Oats with Granola

Easy Vegan Overnight Oats with Nutty Granola Clusters
Serves 4
Easy prep, CHILL OVERNIGHT so you can chill in the morning, top with your favorite fruit and nutty granola.
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
1038 calories
103 g
0 g
65 g
23 g
20 g
339 g
167 g
32 g
0 g
39 g
Nutrition Facts
Serving Size
339g
Servings
4
Amount Per Serving
Calories 1038
Calories from Fat 543
% Daily Value *
Total Fat 65g
101%
Saturated Fat 20g
102%
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 22g
Cholesterol 0mg
0%
Sodium 167mg
7%
Total Carbohydrates 103g
34%
Dietary Fiber 20g
81%
Sugars 32g
Protein 23g
Vitamin A
13%
Vitamin C
8%
Calcium
44%
Iron
39%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Vegan Oats
  1. 1 cup rolled oats
  2. 1 1/2 cups almond milk
  3. 1/4 cup chia seeds (white chia seeds if you can find them)
  4. 1 large banana, mashed
  5. 1/2 teaspoon ground cinnamon
For serving
  1. Blueberries or fresh berries of your choice
  2. Nutty Granola Clusters
  3. Maple Syrup
Nutty Granola Clusters
  1. 1 cup whole raw almonds
  2. 1/2 cup raw pecans
  3. 1 1/4 cup rolled oats
  4. 2/3 cup mixed dried fruit (cranberries, cherries and/or blueberries)
  5. 1/2 cup raw pepita seeds
  6. 1/4 cup raw sunflower seeds
  7. 1/3 cup shredded unsweetened coconut
  8. 2 teaspoons ground cinnamon
  9. 1/4 teaspoon fine-grain sea salt
  10. 1/4 cup + 2 tablespoons pure maple syrup (or other liquid sweetener)
  11. 1/4 cup coconut oil, melted
  12. 2 teaspoons pure vanilla extract
Vegan Oats
  1. In a small bowl, thoroughly mix the oats, almond milk, chia seeds, mashed banana and cinnamon. Cover and refrigerate overnight to thicken. In the morning, if too thick--add a little almond milk.
Nutty Granola Clusters
  1. Pre-heat the oven to 275 degrees. Line a large baking sheet with parchment paper.
  2. Place 1/2 cup almonds into a food processor and process for 10-15 seconds, until a fine meal forms. Transfer the ground almonds to a large bowl.
  3. In the food processor, combine the remaining 1/2 cup almonds and 1/2 cup pecans and process 5-10 seconds, until finely chopped (there will be some fine meal and some larger pieces). Add to the bowl with the almond meal.
  4. Add the oats, dried fruit, pepita seeds, sunflower seeds, coconut, cinnamon and salt to the large mixing bowl and stir.
  5. In a small bowl, combine the maple syrup, melted oil and vanilla and then mix into the large bowl with the oats.
  6. With a spatula, spread the granola into a 1/2 inch layer on the baking sheet and gently press to lightly compact it. Bake for 20 min, then rotate the pan and bake for 18-20 minutes more--until the granola is lightly golden.
  7. Cool the granola in the pan for at least 1 hour and then break apart and store in a glass jar. The granola stores for 2-3 weeks in the refrigerator or freezer for 4-5 weeks.
To serve
  1. In a jar or parfait dish, layer the oats, fresh berries and granola and drizzle with a little maple syrup, if desired.
Adapted from The Oh She Glows Cookbook
beta
calories
1038
fat
65g
protein
23g
carbs
103g
more
Adapted from The Oh She Glows Cookbook
TraveLynn Eats http://www.travelynneats.com/

Roasted Spaghetti Squash with Lamb Sausage and Almond Salsa Verde

West Coast Eats | February 21, 2016 | By

Spaghetti Squash with Lamb and Almond Salsa Verde

Santa Barbara, California.  Have you been there?  Then I don’t have to explain… I grew up in California, but left 20 years ago when I entered the Air Force.  I’ve been to some pretty amazing places along the way, but my heart has always been in California.  Now, I find that I miss it more and more.  Especially in February…  

Santa Barbara

I picked up the winter edition of Edible Santa Barbara while at the Hitching Post II in Buellton, California.  I thumbed through Edible in my hotel room in Buellton.  It was nice, but it seemed to be missing something:  Santa Barbara.  I snuck away from my work assignment and made my way to Santa Barbara.  I barely remember the drive there–  I was so intoxicated by the ocean scene, top down, sea salt air tickling my face.  Then, pants rolled up, feet in the Pacific, gazing at that point where the sea meets the horizon.  Flip flops, boys on skateboards pulsing through the Funk Zone, late afternoon sun beating down on my DC winter skin.  I had come home to my love.  

Edible Santa Barbara

Roasted Spaghetti Squash with Lamb Sausage and Almond Salsa Verde
Serves 6
Spaghetti Squash with Lamb Sausage and Almond Salsa Verde. This dish is California fresh--eat local, eat fresh!
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455 calories
8 g
73 g
38 g
22 g
9 g
194 g
1666 g
3 g
0 g
26 g
Nutrition Facts
Serving Size
194g
Servings
6
Amount Per Serving
Calories 455
Calories from Fat 333
% Daily Value *
Total Fat 38g
58%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 73mg
24%
Sodium 1666mg
69%
Total Carbohydrates 8g
3%
Dietary Fiber 3g
12%
Sugars 3g
Protein 22g
Vitamin A
16%
Vitamin C
40%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 spaghetti squash
  2. 2 tablespoons olive oil
  3. Salt and pepper, season squash to taste for roasting
  4. 2 large tomatoes
  5. -------------------------
  6. Lamb Sausage.
  7. 1 pound ground lamb
  8. 2 sprigs fresh rosemary, finely chopped
  9. 2 sprigs fresh thyme leaves, finely chopped
  10. 1/2 teaspoon pink or black peppercorns, ground
  11. 1/2 teaspoon fennel seeds, ground
  12. 1/2 teaspoon black mustard seeds, ground
  13. 1/2 teaspoon caraway seeds, ground
  14. 1/2 teaspoon coriander seeds, ground
  15. 1 tablespoon kosher salt
  16. 2 large shallots, chopped
  17. 3 cloves garlic, chopped
  18. -------------------------
  19. Almond Salsa Verde.
  20. 2 cloves garlic
  21. 1 jalapeno pepper, roasted
  22. 1 poblano pepper, roasted
  23. 1/2 cup raw almonds
  24. 1 cup fresh cilantro
  25. 1 tablespoon dried marjoram (or tarragon)
  26. 1/3 cup olive oil
  27. 1 lime, juiced
  28. 1/2 teaspoon rice wine vinegar (or sherry vinegar)
  29. 1 teaspoon kosher salt
  30. Pinch of pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Roast the squash and peppers.
  3. Cut the spaghetti squash into 1-inch rounds (leave the skin on). Brush the rounds with olive oil and season with salt and pepper. Place the the rounds on an oiled or parchment-lined baking sheet. Bake for 30-40 minutes until the squash starts to soften and the threads separate when you press the edges. Place the jalapeño and poblano peppers in the oven and roast at the same time (monitor the peppers as they will cook a bit faster). Remove from oven and set aside to cool briefly. When cool enough to handle, press the squash flesh away from the rind and place in a bowl. Set aside.
  4. Prepare the Almond Salsa Verde.
  5. Combine the garlic, roasted jalapeño and poblano pepper in a food processor and pulse until finely chopped. Add the almonds, cilantro and marjoram, and continue to pulse until the almonds are finely chopped (but not pureed). Place this mixture in a bowl and work in the oil, lime juice and vinegar. Season with salt and pepper and place the mixture in the refrigerator.
  6. Prepare the lamb sausage.
  7. Grind the peppercorns and seeds. You can grind them with a mortar and pestle or throw them in your coffee bean grinder (my choice!). Combine the lamb, minced herbs and ground spices (and salt) in a bowl and mix thoroughly. Sauté the lamb mixture in a large frying pan and chop up slightly with a wooden spoon while cooking. Add the shallots and garlic when the lamb starts to brown. When the lamb sausage is almost cooked, mix in the roasted squash and heat until the squash is warm.
  8. Grill tomato slices.
  9. To serve.
  10. Place a serving of spaghetti squash with lamb on each plate, top with a grilled tomato slice and garnish with the Almond Salsa Verde. Enjoy!
Adapted from Restaurant Julienne
beta
calories
455
fat
38g
protein
22g
carbs
8g
more
Adapted from Restaurant Julienne
TraveLynn Eats http://www.travelynneats.com/

Spicy Harissa Chili with Merguez Sausage

Spicy Harissa Chili

East Coast Eats | January 26, 2016 | By

Day 5 of Blizzard2016.  When I went to Whole Foods well into Day 1 of Winter Storm Jonas, I wasn’t the only one who had chili on the storm survival menu.  In fact, I wasn’t sure if we were headed into the worst storm in 50 years or a city-wide chili cook-off.  Turns out it was the former…  While, the spice section was completely clear of cumin, cayenne and paprika (really!), I had something different in mind:  Spicy Harissa Chili with Merguez Sausage.  Chili with a Mediterranean kick…and I mean KICK!   Another inspiration from a new cookbook, “Balaboosta, Bold Mediterranean Recipes.”  

Harissa is a hot chili pepper paste that originates from North Africa.  Merguez, popular in North Africa and the Middle East, is a lamb or lamb/beef sausage that is spiced (often with cumin and harissa).  Whole Foods carries harissa (both dry spice and a paste) and merguez sausage.  I opted for the harissa paste, which I found tucked in between the hummus and baba ganoush in the refrigerated section.  If you can’t find it locally, you can always order it online (you Amazon Prime junkie you…). 

DSC_0538

This chili has an interesting twist with the harissa and merguez sausage, and it’s really quite easy to make.  I had it prepped in no time, grabbed my mug of hot cocoa, snuggled up in my oversized chair, and stared out the window watching my neighbors dig through 3 feet of snow as my chili simmered away…  

Harissa Chili 3

Spicy Harissa Chili with Merguez Sausage
Serves 6
Spicy chili with a Mediterranean twist
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532 calories
20 g
101 g
37 g
30 g
11 g
470 g
2005 g
5 g
1 g
22 g
Nutrition Facts
Serving Size
470g
Servings
6
Amount Per Serving
Calories 532
Calories from Fat 330
% Daily Value *
Total Fat 37g
57%
Saturated Fat 11g
56%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 101mg
34%
Sodium 2005mg
84%
Total Carbohydrates 20g
7%
Dietary Fiber 6g
26%
Sugars 5g
Protein 30g
Vitamin A
32%
Vitamin C
87%
Calcium
10%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cans 15.5 ounce dark red kidney beans, thoroughly rinsed
  2. 1 pound lean ground beef
  3. 1 pound merguez sausage, casing removed and cut into bite-sized pieces
  4. 3 tablespoons olive oil
  5. 1 medium yellow onion, finely chopped
  6. 1 large red bell pepper, finely chopped
  7. 3 garlic cloves, finely chopped
  8. 2 tablespoons tomato paste
  9. 1 teaspoon sugar
  10. 3 medium tomatoes, finely chopped
  11. 3 tablespoons harissa paste
  12. 1 tablespoon salt
  13. 1 teaspoon ground cumin
  14. 1/4 teaspoon chipotle powder
  15. 1/4 teaspoon black pepper
  16. 2 tablespoons oregano, finely chopped
  17. 4 cups water
Instructions
  1. Meat.
  2. Saute the ground beef and merguez sausage over high heat until browned. Season the meat with a little salt and pepper. Drain excess liquid/fat and set the browned meat aside.
  3. Veggies and spice.
  4. Heat the olive oil in a large pot over medium-high heat. Add the onion and bell pepper and saute until soft and slightly caramelized (about 7 minutes). Add the garlic and saute one minute. Add the tomato paste, stir into the veggies, and then sprinkle the sugar over the mixture. Add the chopped tomatoes and cook for another 5 minutes. Add the meat mixture to the large pot. Stir in the harissa paste, salt, cumin, chipotle powder, pepper, and oregano. Add 4 cups of water. Finally, add the kidney beans.
  5. Boil, then simmer.
  6. Bring the chili to a boil, then reduce the heat to very low, cover the pot, and simmer the chili for 2 1/2 - 3 hours. Stir occasionally and add water if it starts to get dry.
Adapted from Balaboosta, Bold Mediterranean Recipes
beta
calories
532
fat
37g
protein
30g
carbs
20g
more
Adapted from Balaboosta, Bold Mediterranean Recipes
TraveLynn Eats http://www.travelynneats.com/

Marinated Eggplant Salad with Tahini Sauce

East Coast Eats | January 24, 2016 | By

Marinated Eggplant Salad

What’s a gal to do during Snowzilla?  Blizzard2016…?  Snowmageddon2…?  Well, play around with a new cookbook, “Balaboosta, Bold Mediterranean Recipes” by Einat Admony.  Just back from New York City, an absolute eating adventure.  The choices.  The pressure!  But in the abounding intensity of Manhattan eating options, I found a gem in SoHo: Combina.  Small plates…Spanish Israeli fusion…pure delight.  Merguez slider, fried halloumi, harissa honey drumsticks, clams in heavensauce (quite honestly, I can’t remember what these little clams were swimming in….but it tasted like heaven).  It was the marinated eggplant dish that stood out though.  Tangy.  Garlicy.  Unassuming in presentation; bold in execution.  Perfect.  You can imagine my delight when our waitress, Emmy, handed me a cookbook when I sweetly asked, “The chef wouldn’t mind sharing this recipe, right?  RIGHT!??”  The tahini sauce– a perfect finishing on this salad.  

Dare I tell you the story of the 4-wheel adventure, well into Winter Storm Jonas, to TWO different grocery stores to find the last three eggplants?  Nah, I’ll leave that for another time…  

Marinated Eggplant Salad with Tahini Sauce
Serves 4
This tangy, marinated eggplant salad just gets better with time. Make the day ahead. Perfect side kick to lamb or anything else you can imagine!
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321 calories
37 g
0 g
17 g
10 g
2 g
562 g
679 g
15 g
0 g
14 g
Nutrition Facts
Serving Size
562g
Servings
4
Amount Per Serving
Calories 321
Calories from Fat 146
% Daily Value *
Total Fat 17g
27%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 679mg
28%
Total Carbohydrates 37g
12%
Dietary Fiber 17g
68%
Sugars 15g
Protein 10g
Vitamin A
4%
Vitamin C
27%
Calcium
18%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large eggplants
  2. Kosher salt
  3. Canola oil for frying
  4. 1 cup distilled white vinegar
  5. 5 garlic cloves, finely minced
  6. 1/4 cup fresh dill, coarsely chopped
  7. 1 1/2 tablespoons sugar
  8. 1/4 teaspoon red pepper flakes
Tahini Sauce
  1. 1/2 cup tahini
  2. 1/2 cup water
  3. 1/3 cup fresh lemon juice (approximately 1 large lemon)
  4. 1 garlic clove
  5. 1 teaspoon kosher salt
Instructions
  1. Prepare.
  2. Trim the end off the eggplants and slice into 1-inch thick rounds. Sprinkle with salt and place in a colander to drain for one hour. This will drain excess water and take away any bitterness from the eggplant. After one hour, pat the slices dry with a paper towel.
  3. Fry.
  4. Heat 1 inch of canola oil in a large skillet (temperature should be around 375 degrees). Fry the eggplant until golden brown (about 6-7 minutes). Drain the eggplant on paper towels.
  5. Marinate.
  6. Whisk the vinegar, garlic, dill, sugar and pepper flakes in a large glass bowl. Slice the fried eggplant into 1-inch cubes. Add the eggplant to the vinegar mixture and coat evenly. Place the salad in an airtight container and place in the refrigerator for at least 6 hours or (preferably) overnight.
  7. Tahini sauce.
  8. Combine the tahini, water, lemon juice, garlic and salt in a food processor. Puree the ingredients until smooth. Refrigerate until ready to use.
Notes
  1. The flavors continue to marry. Enjoy this salad for up to a week!
Adapted from Balaboosta, Bold Mediterranean Recipes
beta
calories
321
fat
17g
protein
10g
carbs
37g
more
Adapted from Balaboosta, Bold Mediterranean Recipes
TraveLynn Eats http://www.travelynneats.com/

Grilled Mexican Corn on the Cob

Grilled Mexican Corn on the Cob

Grilled Mexican Corn on the Cob

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It happens.  The mad rush to get over to your friend’s barbecue.  Corn…check.  Mayo, cheese, limes, chili powder…check.  Fancy serving dish…check.  Chihuahua…check.  Show up to friend’s house one hour fashionably late.  Camera… no dice…  Time to play with my new smartphone camera and Instagram…   Foodie = yes.  Techie = NO.  

My friend, Mandy, had recently mentioned that mayo on corn was a must.  I was intrigued.  I did some ‘mayo on corn’ research and then caught an episode on PBS about Mexican Corn (think it was Rick Bayless).  I’m sure the rest of the world is fully aware of Mexican Corn, but I was not.  Let me tell you:  it is INCREDIBLE.

The corn is grilled directly on your barbeque/grill.  Husks pulled back.  Exposed.  Totally naked.

The corn is then slathered with mayo, crumbled cotija cheese, chili powder and lime juice.  This is IN YOUR FACE, messy, get me a bib, wipe-your-mouth-with-the-back-of-your-hand corn on the cob.  And it’s worth every messy, tangy bite.

Grilled Mexican Corn on the Cob

 

 

 

 

 

 

 

 

 

 

 

 

 

Grilled Mexican Corn on the Cob
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
237 calories
23 g
15 g
15 g
7 g
4 g
149 g
388 g
7 g
0 g
11 g
Nutrition Facts
Serving Size
149g
Servings
4
Amount Per Serving
Calories 237
Calories from Fat 134
% Daily Value *
Total Fat 15g
23%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 4g
Cholesterol 15mg
5%
Sodium 388mg
16%
Total Carbohydrates 23g
8%
Dietary Fiber 4g
16%
Sugars 7g
Protein 7g
Vitamin A
30%
Vitamin C
20%
Calcium
10%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Four fresh ears of corn (one per person)
  2. 1/4 cup mayonnaise
  3. 1/2 cup cotija cheese, crumbled (or queso fresco if you prefer a less salty cheese)
  4. 2 Tbs chili powder
  5. 1 lime, quartered
Instructions
  1. Heat the grill to medium high heat
  2. Peel back the husks and remove the silk from corn
  3. Cover the corn with the husks and soak in cool water for 10 minutes (this will prevent the husks from burning on the grill)
  4. Pull the husks away from the corn and grill the corn on the cob directly on the grill until browned evenly--this takes approximately 15 minutes
  5. Spread the mayonnaise evenly over the entire grilled ear of corn
  6. Sprinkle the crumbled cotija to cover the ear of corn
  7. Lightly sprinkle chili powder over the ear of corn
  8. Squeeze lime over the corn
  9. Prepare to be...well, you know...amazed
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calories
237
fat
15g
protein
7g
carbs
23g
more
TraveLynn Eats http://www.travelynneats.com/

Brown Butter Chocolate Chip Cookies

Sweets | May 23, 2013 | By

Brown Butter Chocolate Chip CookiesThe search for the perfect chocolate chip cookie has begun.  This could be dangerous … for my new fitness regimen … that I just started …  oh please, who am I kidding.

Do you have those food blogs that you routinely check in on?  Like that obsessive sort of Facebook checking…

On my list of “totally dig” is Bakergirl.  Love her fascination with brown butter.  And brown sugar.  And all sorts of yummies that add depth to your baking creations.

….and that’s how I came across Bakergirl’s Brown Butter Bourbon Chocolate Chip Cookies.

Brown Butter Chocolate Chip CookiesThe search is off to a good start.

Amazing right out of the oven.  Amazing.

Brown Butter Chocolate Chip Cookies
Recipe type: Dessert
Serves: 24
 
Ingredients
  • 1 1/4 cups unsalted butter (browned)
  • 2 1/4 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 cups brown sugar
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 2 Tbs bourbon, optional
  • 2 eggs (room temperature)
  • 10 oz bag of chocolate chunks (semi-sweet or dark chocolate)
Instructions
  1. Brown the butter in a medium saucepan over medium heat. Whisk the butter constantly as it melts; it will bubble and foam in about 7 - 9 minutes and then start to brown soon after it foams. Shortly after the foaming and when it starts to brown, remove it from the heat. Watch it closely because it will burn very quickly. Pour the butter in a bowl and place it in the refrigerator to cool
  2. In a large bowl, mix the cake flour, all-purpose flour, baking soda, baking powder, salt and cinnamon
  3. In a mixing bowl, cream the cooled brown butter with the brown sugar and white sugar until creamy. Add the vanilla extract. Then add the eggs one at a time, mixing after adding each egg. Finally, add the bourbon. The alcohol will cook out leaving a light caramel flavor.
  4. Add the flour mixture to the butter mixture and combine
  5. Stir in the chocolate chunks
  6. Refrigerate the dough for at least 1 hour or overnight. This is important because the butter has been browned and liquefied, so chilling it ensures the cookies keep their form when baking
  7. After chilling the dough, preheat the oven to 350 degrees
  8. Let the dough "thaw" for about 20-30 minutes (or you're going to get a real arm workout trying to scoop the dough)
  9. Scoop the dough onto a cookie sheet. I went with Bakergirl's recommendation to use an ice cream scoop to scoop the dough onto my cookie sheet...and it worked great!
  10. Bake for 10-12 minutes. The cookies will look like they aren't cooked, but rest assured they will firm up as they cool
  11. Cool the cookies a few minutes on the baking sheet and then transfer to a wire rack

Brown Butter Chocolate Chip CookiesBrown Butter Chocolate Chip Cookies