comfort classics
STUFFED PEPPERS WITH CHILI MAKES 1 SERVING
1 tsp coconut or light olive oil
½ small red onion, peeled and sliced
1 clove garlic, peeled and sliced
1 small rib celery, diced
½ red chili pepper, diced
3.5 oz sweet potatoes, peeled and diced into ½" to 1" pieces
1 tsp ground cumin
1 tsp ground coriander
½ tsp paprika Small bunch cilantro, stems finely chopped, leaves reserved
1 large red or yellow bell pepper
1 tsp light olive oil
½ 14-oz can black or kidney beans, drained and rinsed
1 tbsp tomato purée
1 tsp tamari or coconut aminos
Sea salt and freshly ground black pepper to taste
Preheat the oven to 400°F. Heat the coconut oil in a large saucepan and sauté the onion, garlic, celery, chili pepper and sweet potatoes for 5 minutes; add the cumin, coriander, paprika and cilantro stems, and stir until the mixture is well coated.
Add ½ cup of water and cover the saucepan with a tight-fitting lid. Reduce the heat to its lowest setting and cook for 25 to 30 minutes, stirring occasionally to prevent the vegetables from sticking to the bottom of the pan.
Meanwhile, cut the pepper in half horizontally and remove the seeds and pith. Pour ½ teaspoon of the olive oil into each pepper half and, using your hands, rub the oil over both sides of the pepper. Place the pepper halves, cut side up, on a baking sheet and bake until softened and slightly caramelized around the edges, 12 to 15 minutes; set aside.
Add the beans, tomato purée and tamari to the sweet potato mixture (you may need to add another splash of water if it looks dry, although you are aiming for a thick chili). Increase the heat and allow the mixture to simmer for another 5 to 6 minutes to warm the beans through. Stir in half the cilantro leaves, then taste and add salt and pepper if necessary.
Spoon the sweet potato chili into the bottom half of the pepper, sprinkle with the remaining cilantro leaves and top with the remaining pepper half. Serve immediately.
ROAST CHICKEN & VEGETABLES MAKES 4 SERVINGS Chicken
2 medium onions, peeled and halved
2 carrots, peeled and halved lengthwise
1 head garlic, cut in half horizontally
1 3-lb chicken
1 lemon, halved
½ bunch thyme or 1 sprig rosemary
Sea salt and freshly ground black pepper to taste
Vegetables
½ eggplant, cut into 1" chunks
1 red pepper, cut into 1" chunks
½ yellow or orange bell pepper, cut into
1" chunks 1 red onion, peeled and cut into
8 wedges Large handful cherry tomatoes
1 small leek, rinsed well and cut into 1" rounds
2 cloves garlic, peeled and sliced Light olive oil
Sea salt and freshly ground black pepper to taste
1 tsp dried mixed herbs
Preheat the oven to 400°F. Place three of the onion halves, the carrots and half the garlic bulb in the bottom of a roasting pan. Remove and discard the neck and jiblets of the chicken. Stuff the cavity of the chicken with the remaining garlic, onion half, half the lemon and the thyme.
Place the chicken breast side down on top of the vegetables (this will help keep the meat moist during cooking) and season with salt and pepper. Pour water into the bottom of the pan to a depth of ½". Cook for 45 minutes.
Meanwhile, place the eggplant, peppers, red onion, tomatoes, leek and garlic on a baking sheet, overlapping as little as possible. Drizzle generously with the olive oil and sprinkle with salt, pepper and the dried herbs.
When the chicken has cooked for 45 minutes, reduce the heat to 325°F and place the vegetables in the oven with the chicken. Cook for 30 minutes. Remove the chicken from the oven when its juices run clear when the skin is pierced with a fork and an instant-read thermometer inserted into the thigh registers 165°F. Transfer the chicken to a cutting board; cover with foil and allow to rest for 15 minutes.
Remove the vegetables from the oven when tender and slightly brown at the edges. Divide the chicken and vegetables among four plates and serve immediately.
EGGPLANT & CHICKPEA CURRY MAKES 2 SERVINGS
2 tbsp coconut or light olive oil
1 onion, peeled and sliced crosswise
1 1" piece fresh ginger, peeled and grated
3 cloves garlic, minced
2 tsp ground coriander
1 tsp garam masala
1 tsp ground cumin
½ tsp turmeric ½ tsp chili powder
½ tsp salt
6 ripe tomatoes, chopped
2½ cups vegetable or chicken stock ½ eggplant, cubed
⅓ cup cashews
1 14-oz can chickpeas, drained and rinsed Bunch cilantro, finely chopped
2 handfuls spinach leaves
Freshly ground black pepper to taste Juice of 1 lime
In a heavy-bottomed saucepan, heat the oil over medium heat; add the onion and cook until softened, about 5 minutes. Reduce the heat to low and stir in the ginger and garlic; cook for 1 minute. Add the coriander, garam masala, cumin, turmeric, chili powder and salt, and cook, stirring, for another 30 seconds. Add the tomatoes and stock; cook for 10 minutes, uncovered, stirring regularly and breaking down the tomatoes with the back of the spoon.
Once the mixture is saucy, add the eggplant, cashews and chickpeas. Stir well to coat, then cover the pan and continue to cook until soft, 10 to 12 minutes. You can add some water if the curry is too thick. Stir occasionally to stop the mixture sticking to the bottom of the pan.
Add the cilantro and spinach leaves, and cook until wilted, another 1 to 2 minutes. Serve immediately.