back a few years ago, when my gluten and dairy intolerances came to a head, i remember feeling that there was such a lack of information about food, its importance, how big of a role it plays in just about everything imaginable, and what a person with gluten and dairy intolerance eat?! like any student who was working a full-time job as well, i turned to the internet, because even though i was on a campus with a library, i had zero time to be in it. i began following heidi's blog, and then sara's blogs for cooking inspiration, and from there i found laura's gorgeous space and was immediately aware that there was a whole world of amazing people sharing their food journeys through writing and photos. i then stumbled onto amy's blog, coconut & quinoa (which is now titled amy chaplin), furthering my appreciation for wholesome food, and educating me on what nourishment, in its basic form, is.
back in my school days, i would make a big old pot of veggie chili on sunday nights, so that way i could have leftovers for lunch or dinner for the week. it was a big pot of any kind of squash, onions, garlic, herbs + spices, carrots - whatever the season was offering at the time. in it went into a large soup pot, mixed with crushed san marzano tomatoes, and usually topped off with some variety of rice. so when i opened amy's stunningly gorgeous book, i knew i wanted to make her variation of a personal fave. she, not surprisingly, introduced me to a few knew top-notch ideas (chopping up and using parsley stems! nothing goes to waste!), and new-to-me techniques (roll cutting the carrots to make beautiful shapes instead of my usual slice). there were also so many lovely items to compliment the dish, including the addition of harrisa paste, a qunioa pilaf, and labneh (for all you dairy eaters out there!); making it a super stand-up meal. each and every one of amy's recipes is beautifully amplified by a large array of seasonal produce, taking you from one season to the next, all with such ease.
and this post wouldn't be complete without a bit of a shoutout to halloween!
- what i'd love to dress our dog as this year!
- this extremely rad nod to halloween. all i have to say is: batman pumpkin!
- the past 3 years halloween has either been a crazy snow/ice storm, a superstorm sandy evacuation, and then last year we were in europe. so this year, we plan on sitting back watching one of our favorites to celebrate
- and perhaps to go along with said favorite movie, i'll make a variation of these homemade peanut butter cups!
- and, my brother is a super talented illustrator, each october he participates in something called Inktober, where he (and other artists) ink an illustration a day, for the entire month. just thought i would share, since i think they're pretty super!
*TO ENTER THE GIVEAWAY* of Amy Chaplin's At Home in the Whole Food Kitchen: please leave a comment (with your name and email) about your favorite go-to meal that lasts for the week! contest ends at 6pm on tuesday, november 4th. (sorry, open to US residents only.) have a great halloween! :) xo
spicy chickpea stew and quinoa pilaf w/ golden raisins + almonds
from At Home In The Whole Food Kitchen by Amy Chaplin
here, amy uses butternut squash and i indicate that below in the ingredient list, however, i chose to use delicata squash (just a personal preference), if using delicata, proceed with the same preparation as the butternut squash, except for peeling the skin.
| serves 6 |
- 1 medium butternut squash, peeled, seeded, and cut in 3/4-inch pieces (about 6 cups)
- 3 tablespoons extra virgin olive oil
- sea salt
- freshly ground pepper
- 2 medium onions
- 8 large garlic cloves
- 1/4 cup chopped parsley stems
- 1 1/2 teaspoons toasted ground cumin (ground cumin if you don't have cumin seeds)
- 1 teaspoon paprika
- 3 medium carrots, cut in 1/2-inch pieces
- 1 cup chickpea cooking liquid, or filtered water
- 1 28 ounce can crushed tomatoes
- 2 1/2 cups cooked chickpeas
- 3-4 teaspoons harissa, or to taste
- 1/2 cup chopped parsley, plus more to garnish
- 1 1/2 cups quinoa, washed and soaked 12-24 hours in 4 cups filtered water (optional)
- 1 3/4 cups filtered water
- 1/2 teaspoon sea salt
- 1/3 cup unsulfered golden raisins ( i used dried currants because it's what i had on hand)
- 1/3 cup toasted almonds, chopped
- preheat oven to 400°. line a rimmed baking sheet with parchment paper and add squash. add 1 1/2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and a pink of pepper, and toss well. spread out over single layer and roast for 30 minutes. stir, and continue roasting for another 10-15 minutes or until browning and cooked through. remove from oven and set aside
- warm remaining 1 1/2 tablespoons olive oil in a large pot over medium heat. add onions, saute for 5 minutes or until golden. stir in garlic and cook for 3 minutes more. add parsley stems, cumin, paprika, and 1/2 teaspoon salt; cook for 1 to 2 minutes. stir in carrots and 1 cup chickpea cooking water (or water), and bring to a boil over high heat. cover pot, reduce heat to low, and simmer for 10-12 minutes. add chickpeas and crushed tomatoes, then stir in harissa paste, chopped parsley leaves, and roasted squash; simmer uncovered for another few minutes to allow flavors to meld
- season to taste and serve warm
- rinse and drain quinoa. Place in a 2-quart pot and add filtered water, salt, and raisins. bring to a boil over high heat. cover pot, reduce heat to low, and cook for 15 minutes or until all water is absorbed. remove from heat, and let sit for 5 to10 minutes before fluffing with a fork. add almonds and mix gently to combine. serve warm