Moroccan Chickpea & Carrot Tagine April 11, 2022 by Jill Foucre Leave a Comment Moroccan Chickpea & Carrot Tagine 2022-04-11 21:44:42 Print Ingredients 1 medium onion, finely chopped 1 (1-inch) piece fresh ginger, peeled and grated 3 cloves garlic, minced 4 carrots, cut in 1/4” matchsticks 1 red bell pepper, seeded & chopped 1 14 ounce can diced tomatoes 2 tablespoon harissa paste 2 teaspoons smoked paprika 1 teaspoon ground cumin 3/4 teaspoon ground cinnamon 1-1/4 teaspoon kosher salt 1/2 teaspoon freshly ground pepper Juice of 1/2 lemon 2 (14 ounce) cans chickpeas, drained & rinsed 1/2 cup fresh cilantro, chopped Naan bread, couscous, fresh chopped mint, slivered almonds Instructions Heat 2 tablespoons olive oil in large pot set over medium high heat. Add onion, garlic and ginger and cook until fragrant (3-5 minutes). Add carrots and bell pepper and continue cooking for 5 minutes, until carrots have softened. Add tomatoes, harissa, 1 cup vegetable broth, paprika, cumin, cinnamon, salt and pepper. Stir to combine. Cover and cook until the tagine has thickened and is the consistency of stew, 15-20 minutes. Just before serving, stir in fresh lemon juice, chickpeas and cilantro and cook until chickpeas are heated through, approximately 5 minutes. Add additional broth to thin tagine as needed. To Serve: Over couscous. Sprinkle with a bit of chopped mint, slivered almonds and serve with naan bread. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Healthy Chipotle Turkey Sweet Potato Skins April 11, 2022 by Jill Foucre Leave a Comment Healthy Chipotle Turkey Sweet Potato Skins 2022-04-11 15:55:42 Print Ingredients 4 medium sweet potatoes 3 tablespoons extra-virgin olive oil, divided use 3/4 pound ground turkey 2 garlic cloves, minced or grated 1 or 2 canned chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce from the can 2 teaspoons chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon kosher salt, plus more as needed 2 cups baby spinach Juice of lime 1/4 cup chopped fresh cilantro, plus more for serving Freshly ground pepper 1 1/2 cups shredded sharp white cheddar cheese Sliced avocado, for serving Plain Greek yogurt, for serving Instructions Preheat the oven to 425 degrees F. Prick the sweet potatoes all over with a fork. Place directly on the oven rack and bake for 50 to 60 minutes, or until fork-tender. Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over high. When it shimmers, add the turkey and cook, breaking it up with a wooden spoon, until browned all over. Add the garlic, chipotles (to taste), adobo sauce, chili powder, oregano, cumin, and salt. Cook for about 5 minutes, until fragrant. Add the spinach and cook until wilted, 2 to 3 minutes. Remove the skillet from the heat and stir in the lime juice and cilantro. Remove the sweet potatoes from the oven and carefully (they’re hot!) halve them lengthwise. Let cool for 5 minutes. Scoop out the flesh, leaving just enough around the edges so the skins don’t collapse. Discard the flesh or save it for another use. Place the skins in a 9x13-inch baking dish, flesh-side up. Brush with the remaining tablespoon of olive oil and season with salt and pepper. Transfer to the oven and bake for 5 to 10 minutes, or until crisp. Remove from the oven, stuff with the turkey mixture, and top evenly with the cheese. Return to the oven and bake for about 10 minutes more, or until the cheese has melted and the skins are hot and crispy. Serve hot, with cilantro, avocado, and yogurt. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Bacon Wrapped Brussels Sprouts January 18, 2022 by Jill Foucre Leave a Comment Bacon Wrapped Brussels Sprouts 2022-01-18 20:57:01 Print Ingredients 1 pound Brussels Sprouts, halved 1 teaspoon Livia's salt pepper garlic blend* 1 pinch Red Pepper Flakes 1 teaspoon dried Thyme 1/2 cup grated Parmesan cheese 1 pound Bacon Runamok Bourbon Maple Syrup* (optional) *available at Marcel's Culinary Experience Instructions Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 425° F. On a rimmed baking sheet, toss together the brussels sprouts, olive oil, and a pinch each of salt, pepper, and chili flakes. Then add the thyme and parmesan. Cut the bacon strip into thirds depending on the size. Wrap each sprout in bacon, placing them seam side down on the baking sheet. Use foil or parchment paper on the pan for easy clean up. Roast the brussels sprouts on the lower oven rack until browned, 20 to 25 minutes. Flip and cook for another 5-10 minutes, until deeply browned and crisp. Serve with a side of maple syrup for dipping. Adapted from Half Baked Harvest Adapted from Half Baked Harvest Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Brussel Sprouts Cacio e Pepe January 12, 2022 by Jill Foucre Leave a Comment Brussel Sprouts Cacio e Pepe 2022-01-12 19:33:32 Serves 2 Print Ingredients 12 ounces Brussels sprouts 2 tablespoons olive oil 2 teaspoons Livia’s Seasoning Salt (salt, pepper, garlic) Pinch of sugar 1 ½ cups shredded or shaved parmesan cheese Zest of one lemon 1/3 cup toasted and chopped pecans ½ teaspoon freshly ground pepper, or to taste Instructions Preheat oven to 375 degrees. Quarter or halve Brussels depending on size, keeping all of the bits and leaves that fall off. Toss the Brussels in olive oil, Livia’s, and a pinch of sugar. Roast in the oven for approximately 30 minutes, tossing halfway through. Remove when the larger pieces and dark golden brown and the smaller are darker and crispy. Let cool slightly, then toss with lemon zest, parmesan and nuts. Add freshly ground pepper to taste. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Smashed Sweet Potatoes with Maple, Sour Cream and For Good Granola October 19, 2021 by Jill Foucre Leave a Comment Smashed Sweet Potatoes with Maple, Sour Cream and For Good Granola 2021-10-19 21:05:46 Serves 4 Print Ingredients 1 ½ pound small sweet potatoes 1 cup sour cream 2 tablespoons fresh lemon or lime juice Salt and Pepper 2 tablespoons olive oil 6 tablespoons butter 1/3 cup maple syrup ¼ cup For Good Granola Fresh thyme leaves and flaky salt (such as Malden) for garnish Instructions Heat oven to 400 degrees, prick sweet potatoes all over, and bake until totally tender (40-50min.). Remove from the oven to cool. (see note) Meanwhile, combine the sour cream and lime juice and season with salt and pepper. Smear on the bottom of serving platter. Once potatoes are cool enough to handle, use a flat turner to crush them slightly. Heat the olive oil and butter in a large skillet over medium heat. Working in batches, add the potatoes, pressing lightly to make contact with the skillet. Cook until lightly crisped and browned on one side (3-4 min), flip, and continue to cook until browned and crisped on theother side. Transfer to the serving platter and repeat with the remaining potatoes. Without wiping the skillet, add the maple syrup and cook until it is thickened (2 min.) Pour atop the sweet potatoes. Top with the For Good Granola, thyme and flaky salt. *Sweet potatoes can be baked up to 5 days ahead, covered and refrigerated. Bring to room temperature before sauteing. Adapted from Allison Roman's Nothing Fancy Adapted from Allison Roman's Nothing Fancy Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/