Spicy Cranberry Chutney

This recipe is adapted from Madhur Jaffrey who is one of my favorite cookbook writers. This cranberry sauce has a nice kick to it, and the cayenne adds some heat which works very well with Thanksgiving Dinner.

1 inch piece fresh ginger, sliced finely
3 cloves garlic, finely chopped
1/3 C apple cider vinegar
3 TBsp brown sugar
1/8 tsp cayenne1 can whole cranberry sauce, roughly chopped
dash ground black pepper

Cook the ginger, garlic, apple cider vinegar, brown sugar and cayenne in a small saucepan. Bring to a gentle simmer and cook on a medium heat form about 15 to 20 minutes until the sauce has reduced by about half.

Add the can of cranberry sauce, stir and gently heat for about 10 minutes or so.
Cool before serving.

Chicken Cacciatore

This is one of those old-fashioned easy peasy recipes, that's super tasty and very quick to put together. It's adapted from the Fanny Farmer cookbook which is one of my favorites!

1 oz dried mushrooms
4 Tsp olive oil
1 1/2 lbs chicken, skinned and chopped into 1 1/2" chunks
1 large onion, chopped
1/2 cup dry white wine
3  cloves garlic, chopped and crushed
1 Tsp tomato paste
14 oz can tomatoes, coarsely chopped
2 bay leaves
1/2 tsp thyme
freshly ground black pepper
grated zest of one lemon
chopped parsley

Soak the mushrooms in just enough warm water to cover them, for about half an hour. Saute the chicken in olive oil until lightly browned on all sides.
Add the onion and saute for a few more minutes, and then pour on the wine and let it bubble up.
Lower the heat, add the crushed garlic, paste, tomatoes, the mushrooms and their juice, and the seasonings.
Cover and cook on a low heat for about 45 minutes until done. Remove the bay leaves and check the seasoning. Stir in the lemon zest and garnish with the chopped parsley.

Lentil Soup

This soup is the ultimate comfort food! It's super easy to make and is just the perfect supper to have on a chilly night. Recommended soundtrack: Dean Martin or Frank Sinatra.
2 Tbsp olive oil
1 medium onion, peeled and chopped

1 leek, washed well and sliced (optional)
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, chopped finely
1 x 28 oz can crushed or diced tomatoes
1 1/4 cups lentils (rinsed well)
7 cups vegetable stock (or a little more if the soup is too thick)
4 sprigs of thyme or 1/2 tsp dried thyme
1 cup elbow or spiral pasta
1 cup Parmesan, grated (Cheddar is also super tasty)

Heat the olive oil in a large saucepan over medium heat. Add the onion, leek, carrots, and celery. Add the garlic and pepper and saute for about 5 minutes until the vegetables are tender, about 5 to 8 minutes. Add the tomatoes and simmer gently for about 10 minutes. Add the lentils and stir well to coat. Add the stock and stir. Add the thyme and bring the soup to a boil. Cover and simmer for about 30 minutes over a very gentle heat until the lentils are almost tender.
Stir in the pasta, and cook for about 8 to 10 more minutes. Check the seasoning.
Sprinkle with cheese and serve hot!

Di's Cottage Pie

2 carrots, peeled and chopped finely

5 medium potatoes, boiled and mashed

1 medium sized onion, peeled and chopped finely

2 cloves garlic, crushed

1 lb ground minced beef (lean)

1 Tsp corn flour

1 cup (or more) organic beef stock

1 tsp mixed herbs (rosemary and oregano) 

1 Tsp tomato purée

Dash of Lea and Perrin's

15-20 cherry tomatoes, washed and halved

1/3 cup of extra strong grated Cheddar cheese

Preheat the oven to 350 degrees.
In a saucepan cook the carrots until al dente, set aside.
In another saucepan boil the potatoes until tender, mash and set aside.
Sauté the onions and garlic gently in a frying pan with some olive oil, until they are soft and golden. 
Add the ground beef, and stir well. Season with salt and pepper. Sprinkle the corn flour over the meat mixture, cook for a few more minutes.
Add the beef stock, cooked carrots, mixed herbs, tomato purée, Lea and Perrin's and then stir, cover and simmer over a low heat for about 30 minutes. 
Transfer the beef and onion mixture to an ovenproof dish. Top with the mashed potato, and line the edge of the dish with the cherry tomatoes, so that the seeds are facing up. 
Sprinkle with the grated cheese and bake until the cheese is bubbling.

Cottage pie goes very well with boiled cabbage, and of course a nice glass of wine is always a welcomed accompaniment!
This is just the dish for a snowy night! 

Red Lentil Soup

This is an exquisite soup with wonderful warm spicy flavors. This is adapted from a Whole Foods Market recipe, and makes about 4 to 6 portions.

3 Tsp olive oil
1 red onion, chopped finely
1 garlic clove, chopped finely
1 carrot, diced
2 red peppers, halved, deseeded, and chopped finely
1 tsp ground cumin
1 tsp ground cinnamon
2 tsp sweet paprika
2 tsp harissa paste
8 oz red lentils
5 cups vegetable stock
1 Tsp fresh thyme, plus extra for garnish
Freshly ground black pepper

1. Heat 2 Tsp of the olive oil in a large saucepan, and then sauté the onion, garlic, carrot, and cook for a few minutes over a medium heat until the vegetables begin to soften and turn golden brown.

2. Add the remaining ingredients. Bring to a simmer stir, and then reduce the heat. Cover and simmer gently for about 30 minutes, stirring occasionally, until the vegetables and lentils are tender.

3. Purée the soup with a stick blender, and then taste and adjust the seasoning if necessary. Reheat gently and serve in warm bowls. Garnish with a tiny drizzle of remaining olive oil and a sprinkle of fresh thyme.

This is definitely a keeper, and is especially comforting on a cold, snowy night, just like the ones we’re having right now in Massachusetts! Let me know what you think...

Eggplant Soup

This soup is perfect when you have a glut of eggplants in August and September. It might not be the prettiest soup in the world, but it is full-flavored and makes a change from tomato soup! It's also very tasty served with plain or Greek yogurt.

3 tomatoes, halved

3 eggplants, halved lengthwise
1 small onion, halved
6 garlic cloves, peeled
2 Tbsp olive oil
1 Tbsp fresh thyme
3 cups vegetable stock
1 cup cream
3/4 cup feta, crumbled

Preheat oven to 400°F.
Place tomatoes, eggplant, onion and garlic on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Roast the vegetables for about 45 minutes until they are tender.
Remove from the oven, and spoon out the eggplant into a large saucepan; discarding the skin. Add the remaining vegetables and fresh thyme to the same saucepan.
Add the stock and bring to a simmer, reduce the heat and cook gently for about 45 minutes.
Allow the soup to cool slightly, then using a stick blender blitz the soup until it's smooth.
Stir in the cream, and a little more stock if the soup is too thick. 
Ladle into bowls, and sprinkle with feta. 
This soup is delicious and quite unusual. Please let me know how you like it!