Panamanian Garbanzos with Kale Pita Pockets

Panamanian Garbanzos with Kale Pita Pockets
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Ingredients
  1. 1 Pouch Fillo’s Garbanzos with Panamanian Red Sofrito
  2. 1 Packed cup of baby kale
  3. 2 Whole wheat pita pockets
Instructions
  1. Pour contents of Fillo’s pouch into a small pot and warm over medium heat. Add kale until wilted. Stir through. Fill split whole wheat pita halves with mixture and serve.
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Roasted Vegetable Paella

Roasted Vegetable Paella
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Ingredients
  1. 2 pounds bell peppers (red, yellow and orange), cored, seeded, cut into ½” wide strips
  2. 2 pounds fennel bulbs, tops and cores removed, sliced ¼” thick
  3. 1 pound baby eggplants, unpeeled, sliced crosswise ¼” thick
  4. 1 large red onion, ¾” diced
  5. 2 cups yellow onions (2 onions), ¾” diced
  6. 2 tablespoons minced garlic (6 cloves)
  7. 1 teaspoon saffron
  8. 1 ½ cups Spanish paella rice
  9. 1 (12 oz.) jar roasted red peppers, undrained
  10. 1 teaspoon smoked paprika
  11. 5-6 cups simmering chicken stock
  12. 3 ounces freshly grated aged Manchego cheese
  13. ½ cup pitted Manzanilla or Cerignola olives, halved
  14. ½ cup thinly sliced scallions
Instructions
  1. Preheat oven to 425 degrees. Position racks evenly spaced in the oven.
  2. Place the peppers, fennel, eggplant, and red onion in a large bowl, and add ½ cup olive oil, 1 tablespoon of salt, 1 tablespoon of black pepper, and toss. Divide the vegetables between 2 sheet pans and spread in one layer. Roast for 45 minutes, tossing occasionally.
  3. Heat 3 tablespoons of olive oil over medium heat in a 14-16” paella pan or large Dutch oven. Add the yellow onions and sauté for 6-8 minutes. Add the garlic and saffron and cook for 1 minute. Add the rice and cook for 2 minutes stirring to coat the rice with oil. Place the jarred peppers with liquid and paprika in a food processor and process until pureed. Pour the mixture into the paella pan, stirring to combine, and bring to a boil. Add 1 cup of the hot stock and 2 teaspoons of salt and cook uncovered over medium heat for 6-8 minutes, stirring occasionally, until the liquid is mostly absorbed, like a risotto. Continue to cook the rice over medium heat for about 20 minutes, stirring in 1 cup of the hot stock at a time whenever the liquid is absorbed, until the rice is al dente. Add the vegetables to the paella, add one more cup of stock, and stir carefully.
  4. Off the heat, stir in the Manchego cheese, olives, and scallions. Taste for seasonings and serve hot.
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Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl
Serves 2
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Ingredients
  1. Vegetables
  2. 2 tablespoons of olive, melted coconut, or grape seed oil
  3. 1/2 red onion, sliced in wedges
  4. 2 large sweet potatoes, halved
  5. 1 bundle (227 g) broccolini, large stems removed, chopped
  6. 2 big handfuls kale, larger stems removed
  7. 1/4 teaspoon each salt and pepper
  8. Chickpeas
  9. 1 15-ounce (425 g) chickpeas, drained, rinsed and patted dry
  10. 1 teaspoon cumin
  11. 3/4 teaspoon chili powder
  12. 3/4 teaspoon garlic powder
  13. 1/4 teaspoon each salt and pepper
  14. optional: 1/2 teaspoon oregano
  15. optional: 1/4 teaspoon turmeric
  16. Tahini Sauce (optional)
  17. 1/4 cup (56 g) tahini
  18. 1 tablespoon maple syrup
  19. 1/2 lemon, juiced
  20. 2-4 tablespoons hot water to thin
Instructions
  1. Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
  2. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
  3. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
  4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
  5. Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  6. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  7. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas and tahini sauce.
  8. Best when fresh, though leftovers will keep for a few days in the fridge.
Notes
  1. Provided by Minimalist Baker
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Israeli Couscous Salad with Smoked Paprika Dressing

Israeli Couscous Salad with Smoked Paprika Dressing
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Dressing
  1. 1/3 cup extra-virgin olive oil
  2. 2 tablespoons white balsamic vinegar
  3. 1 1/2 teaspoons smoked paprika
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon freshly ground black pepper
Couscous
  1. 1 tablespoon extra-virgin olive oil
  2. 1 1/3 cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoul
  3. 1/2 teaspoon kosher salt
  4. 2 cups packed baby spinach leaves, coarsely chopped
  5. 12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups)
  6. 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces
  7. 1 cup jarred red bell peppers, drained and coarsely chopped
  8. 1/2 cup chopped fresh flat-leaf parsley
  9. 1/3 cup slivered almonds, toasted
  10. 1/4 cup chopped fresh mint
  11. Kosher salt and freshly ground black pepper
Instructions
  1. For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
  2. For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
  3. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.
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One Pan Farro and Tomatoes

One Pan Farro and Tomatoes
Serves 4
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Ingredients
  1. 2 cups water
  2. 1 cup farro
  3. ½ large onion (use white for mildness)
  4. 2 cloves garlic
  5. 9 oz. grape or cherry tomatoes
  6. 1 ¼ teaspoon kosher salt
  7. ¼ teaspoon red pepper flakes (or less to taste)
  8. 1 tablespoon olive oil
  9. Few basil leaves, cut into ribbons
  10. Grated parmesan, for serving (optional)
Instructions
  1. Place water and farro in a medium saucepan to presoak (5-10 minutes is enough) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt and pepper and set a timer for 30 min.
  2. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though, cook for additional 5 minutes.
  3. Transfer to a wide serving bowl. Drizzle farro lightly with additional olive oil, scatter with parmesan and basil.
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Pasta Fresca (Fresh Tomato Sauce)

Pasta Fresca (Fresh Tomato Sauce)
Serves 4
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Ingredients
  1. 4 cups chopped tomatoes
  2. 6-8 fresh basil leaves
  3. 1 large garlic clove, minced or pressed
  4. 1 tablespoon extra virgin olive oil
  5. salt and freshly ground pepper to taste
  6. 1 lb. fusilli, bow-tie or penne pasta
  7. 1/2 lb fresh mozzarella, cut into 1/2-inch cubes
  8. grated parmesan or pecorino cheese (optional)
Instructions
  1. Bring a large pot of water to a rapid boil. Set aside 1 cup of the chopped tomatoes and 2 of the basil leaves. In a blender or food processor, puree the remaining tomatoes and basil with the garlic and olive oil until smooth. Add the salt and pepper to taste.
  2. When the water comes to a rolling boil, drop in the pasta, re-cover the pot, and return to a boil. Uncover and cook the pasta until al dente, about 8 to 10 minutes. Cut the reserved basil leaves into thin strips.
  3. Drain the cooked pasta and toss it immediately with the mozzarella cubes. Add the sauce and mix well. Top with the reserved tomatoes and basil, and grated cheese if desired.
  4. Serve immediately.
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Risotto with Asparagus and Pesto

Risotto with Asparagus and Pesto
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Ingredients
  1. 7 cups chicken or vegetable stock
  2. 2 tablespoons olive oil
  3. ½ cup minced onion
  4. Salt to taste
  5. 1 garlic clove, minced
  6. 1 ½ cups Arborio rice
  7. ½ cup dry white wine
  8. ¾ pound asparagus, trimmed and cut into 1” lengths
  9. ¼ to 1/3 cup pesto, to taste
  10. 2-4 tablespoons Parmesan, to taste
Instructions
  1. Bring the stock to a simmer over low heat.
  2. Heat oil over medium heat. Add onion and a generous pinch of salt, and cook gently just until tender (3 minutes). Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir until it is no longer visible in the pan. Begin adding simmering stock about ½ cup at a time. The stock should just cover the rice and should bubble. Cook, stirring often, until it is just about absorbed. Add some more stock and continue to cook, adding more stock and stirring when rice is almost dry.
  3. After 10 minutes, add asparagus and continue to stir and add stock for another 10-15 minutes until rice is al dente. Add another ladleful of stock to the rice, stir in the pesto and additional cheese and remove from the heat. Taste and adjust seasonings. Mixture should be creamy. Serve while hot.
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Rainbow Vegetarian Pad Thai with Peanuts and Basil

Rainbow Vegetarian Pad Thai with Peanuts and Basil
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For the Pad Thai
  1. 4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles - and usually that's half a box)
  2. 1 zucchini
  3. 1 red pepper
  4. half of a yellow onion
  5. 2 carrots
  6. 2 tablespoons oil
  7. 1 egg, beaten
  8. ½ cup peanuts, chopped
  9. ½ cup fresh herbs like cilantro, green onions, and basil, chopped
For the Sauce
  1. 3 tablespoons fish sauce (or vegan fish sauce substitute)
  2. 3 tablespoons brown sugar (or sub another sweetener)
  3. 3 tablespoons chicken or vegetable broth
  4. 2 tablespoons white vinegar
  5. 1 tablespoon soy sauce
  6. 1 teaspoon chili paste (sambal oelek)
Instructions
  1. Place the uncooked noodles in a bowl of cold water to soak.
  2. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they're big enough).
  3. Shake up the sauce ingredients in a jar.
  4. Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.
  5. Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
  6. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.
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Versatile Veggie Sauté

Versatile Veggie Sauté
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Ingredients
  1. ½ cup soy sauce
  2. ¼ cup American Spoon Farmhouse Relish
  3. 1 tablespoon cornstarch
  4. 2 tablespoons vegetable oil
  5. 1 leek (white part only), cut in ½ inch slices
  6. 1 bunch broccolini, cut into bite-size pieces
  7. 1 head bok choy, cut into bite-size pieces
  8. 1 cup snow peas, trimmed
  9. 1 cup snap peas, trimmed
  10. 1 bunch green onions, chopped
  11. 1 cup shiitake mushrooms, halved
  12. ½ cup carrots, chopped
  13. 1 bunch asparagus, woody ends discarded and cut into bite-size pieces
  14. 3 cloves garlic, minced
  15. pinch of crushed red pepper flakes
Instructions
  1. In a bowl, whisk together soy sauce, relish, and corn starch.
  2. Heat the oil in a large skillet over high heat. Add the leek, broccolini, and bok choy to the skillet and cook for two minutes, stirring occasionally. Add the remaining vegetables, garlic & red pepper flakes. Continue cooking until still slightly crunchy, another 3 or 4 minutes.
  3. Add the soy sauce mixture and bring to a boil. Once the sauce starts to thicken, remove from heat and stir to coat the vegetables.
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White Pizzas with Arugula

White Pizzas with Arugula
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For the dough
  1. 1 1/4 cups warm (100 to 110) water
  2. 2 packages dry yeast
  3. 1 tablespoon honey
  4. 3 tablespoons good olive oil
  5. 4 cups all-purpose flour, plus extra for kneading
  6. Kosher salt
For the garlic oil
  1. 1/2 cup good olive oil
  2. 4 cloves garlic, sliced
  3. 5 sprigs fresh thyme
  4. 1/4 teaspoon crushed red pepper flakes
For the topping
  1. 3 cups grated Italian fontina cheese (8 ounces)
  2. 1 1/2 cups grated fresh mozzarella cheese (7 ounces)
  3. 11 ounces creamy goat cheese, such as Montrachet, crumbled
For the vinaigrette
  1. 1/2 cup good olive oil
  2. 1/4 cup freshly squeezed lemon juice
  3. Freshly ground black pepper
  4. 8 ounces baby arugula
  5. 1 lemon, sliced
Dough
  1. Combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Garlic oil
  1. Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Pizza
  1. Preheat the oven to 500 degrees. (Be sure your oven is clean!)
  2. Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  3. Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with Fontina, mozzarella, and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Vinaigrette
  1. Whisk together 1/2 cup of the olive oil, the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and serve immediately.
Adapted from Barefoot Contessa Back to Basics by Ina Garten
Adapted from Barefoot Contessa Back to Basics by Ina Garten
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